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Recipes
Creamy, Light Macaroni and Cheese- Cooking Light
By bnpolley
Sidney Fry, MS, RD, Cooking Light SEPTEMBER 2011
- 3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
- 1 1/4 cups fat-free, lower-sodium chicken broth
- 1 1/2 cups fat-free milk
- 2 garlic cloves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fat-free Greek yogurt
- 1 1/4 cups (5 ounces) shredded Gruyère cheese
- 1 cup (4 ounces) grated pecorino Romano cheese
- 1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
- 1 pound uncooked cavatappi
- Cooking spray
- 1 teaspoon olive oil
- 1/2 cup panko (Japanese breadcrumbs)
- 2 tablespoons chopped fresh parsley
Pumpkin Swirl Cheesecake
By bnpolley
DIRECTIONS Preheat oven to 325°F
- For Crust:
- INGREDIENTS
- 1 cup gingersnap cookie crumbs (about 20 cookies)
- 1 tablespoon canola oil
- For Filling:
- 20 ounces low-fat cottage cheese (2 1/2 cups)
- 12 ounces reduced-fat cream cheese (1 1/2 cups), softened
- 1 cup sugar
- 4 tablespoons cornstarch, divided
- 1 large egg
- 2 large egg whites or 4 teaspoons dried egg whites, reconstituted according to package directions
- 8 ounces reduced-fat sour cream (1 cup)
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 3/4 cup unseasoned pumpkin puree
- 3 tablespoons dark brown sugar
- 2 tablespoons unsulfured molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
Tortellini and Garden Vegetable Bake
By bnpolley
Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minute...
- 10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
- 1 medium carrot, thinly sliced
- 1 1/2 cups sugar snap peas, halved crosswise
- 1 tablespoon margarine or butter
- 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
- 1 cup sliced fresh mushrooms
- 1/3 cup chicken broth
- 2 tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
- 2 teaspoons all-purpose flour
- 3/4 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 cup milk
- 8 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened
- 1 tablespoon lemon juice
- 1 cup quartered cherry tomatoes
- 1 small red or green sweet pepper, coarsely chopped
- 2 tablespoons grated Parmesan cheese
Philly-Style Mushroom Cheesesteak
By bnpolley
Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking
- 1 Tbs canola oil; more if needed
- 9 oz New York strip steak, 1 inch thick
- 1/2 Tsp coarse salt; more to taste
- Scant 1/4 Tsp freshly ground black pepper; more to taste
- 8 medium cremini or button mushrooms (5 to 6 oz. total), thinly sliced
- 1/2 medium yellow onion (2 to 3 oz.), thinly sliced
- 2 medium scallions (white and green parts), thinly sliced on a sharp angle (about 1/4-cup)
- 1 Tsp minced garlic
- 6 small cherry tomatoes (or grape tomatoes), quartered
- 2 thin slices provolone or fontina cheese (about 1 oz. each)
- 2 slices bread (about 1/2-inch thick), cut from a round country loaf or other rustic loaf, lightly toasted
Pumpkin Brownies
By bnpolley
Preheat oven to 350. Beat together eggs, oil, pumpkin and sugar
- 1 (15 oz) can pumpkin
- 1-1/4 cup vegetable oil
- 4 eggs
- 1 cup white sugar
- 1 cup brown sugar
- 2 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp salt
- whipped cream or cream cheese frosting (optional)
Lasagna Soup- Low Fat
By bnpolley
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven
- 2 teaspoons olive oil
- 1 pound Italian turkey sausage, casings removed
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 (32-ounce) container chicken broth
- 1 (15-ounce) can tomato sauce
- 1 (14 1/2-ounce) can petite diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
- 1/2 cup chopped fresh basil
- 3 tablespoons grated parmesan cheese
- 1/2 cup reduced-fat shredded mozzarella cheese
- 8 Whole-wheat breadsticks or grissini (optional)
Ham and Pineapple Cheeseball
By bnpolley
Combine all ingredients together
- 1-1/2 packages (12 oz) cream cheese
- 1 small can crushed pineapple (well drained)
- powdered sugar (to taste- approximately 2-3 Tbsp.)
- green onion (optional-to taste, approximately 2 Tbsp.)
- chopped ham (optional-to taste, approximately 2-3 Tbsp. I used deli meat ham)
- chopped pecans (about 1 cup worth)
Molten Centre Chocolate Cake
By bnpolley
For the ganache, heat the cream until it just begins to simmer and then pour this over the chopped chocolate
- ganache
- 1/4 cup whipping cream
- 2 ounces bittersweet chocolate, chopped
- cake
- 1/2 c unsalted butter cut into pieces
- 4 oz bittersweet chocolate cut into pieces
- 2 large eggs at room temp
- 2 egg yolks at room temp
- 1/4 c sugar
- 2 tbsp cocoa powder
- icing sugar for dusting
Chicken Ranch Pizza
By bnpolley
*Alternatively, use Sargento's Pizza Cheese Place pizza stone in the lower third of the oven
- 1 prepared (12-inch) pizza dough
- 1/4 cup ranch dressing
- 1 cup shredded mozzarella cheese*
- 1 cooked chicken breast, cut into bite-sized pieces
- 6 slices bacon, cooked crisp, crumbled
- 1 tomato, seeded and diced small
- 1/4 cup sliced green onions
- 1 cup shredded cheddar cheese*