WaffleCrumbs' profile page
Recipes
Roasted Garlic Cauliflower
By WaffleCrumbs
118 cal., 8.2g fat, 8.6g carb
- 2 T. minced garlic
- 2 T. olive oil
- 1 large head cauliflower, separated into florets
- 1/3 c. grated Parmesan cheese
- salt & pepper
- 1 T. chopped fresh parsley
Ham & Gruyere Chowder with Wild Rice
By WaffleCrumbs
In a heavy-bottomed soup pot, melt the butter over medium-low heat
- 4 T. butter
- 1 lg. onion, small-diced, about 2 cups
- 2 carrots, small-diced
- 2 stalks celery, small-diced
- 1/2 t. freshly ground pepper
- 1/2 t. paprika
- 1 bay leaf
- 1 clove garlic, pressed through a garlic press
- 1/4 c. flour
- 4 c. chicken broth
- 2 c. cooked wild rice blend (I like Lundberg's)
- 2 c. small-diced leftover ham (you could use a large dice if your family isn't ready to kill you over ham)
- 2 c. cream (I'm sure you could use half and half, but I had cream)
- 1/4 c. finely chopped parsley
- 4 c. grated Gruyere cheese, tossed with 2 T. flour
Angel Hair Pasta with Shrimp & Crabmeat
By WaffleCrumbs
Per Serving: 380 cal., 9g
- 1/2 lb. large shrimp
- 1 garlic clove
- olive oil
- salt
- pepper
- 2 1/2 lbs. plum tomatoes, peeled, seeded & chopped
- 1/4 c. dry white wine
- 1 t. sugar
- 1/2 t. chicken instant bouillon
- 3/4 16 oz. pkg. angel hair pasta
- 1/2 lb. lump crabmeat
- 1 bunch watercress, chopped
Snow's White Clam Sauce
By WaffleCrumbs
I like to add a little red pepper flakes when adding the clams & parsley, sometimes I add some lemon juice with the...
- 1 clove garlic, finely chopped
- 1/4 c. butter
- 2 cans chopped clams, drained, reserving 2/3 c. liquid
- 1/4 c. dry white wine
- 1/4 t. cracked pepper
- 1 T. chopped parsley
- 1 (8 oz) pkg. linguine or thin spaghetti, cooked and drained
- grated parmesan & romano cheese
Pepperoni & Mozzarella Stuffed Chicken Breasts
By WaffleCrumbs
Trim the chicken breasts. Slice each breast in half diagonally to create 2 diamond like shaped pieces
- 1 lb. boneless, skinless chicken breasts
- 2 oz. mozzarella cheese
- Approximately 16 slices pepperoni
- 1 large egg
- 1/2 c. bread crumbs
- 6 T. vegetable oil
- Salt & pepper to taste
Cream Puffs
By WaffleCrumbs
I made these and they were wonderful! The pastry cream recipe comes from Martha Stewart and the puff recipe comes ...
- Cream Filling:
- 6 large egg yolks
- 1 large egg
- 3/4 cup plus 2 tablespoons sugar
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 3 cups milk
- 3 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- Puffs:
- 1/2 cup (one stick) butter
- 1 cup water
- 1 cup flour
- 4 eggs
- powdered sugar
- melted chocolate
WW Monterey Chicken
By WaffleCrumbs
Monterey chicken served with Brussel sprouts, roasted potatoes, corn and fruit salad
- 4 chicken breasts, boneless, skinless, pounded thin
- 1/2 cup BBQ sauce (I used Sweet Baby Ray's)
- 4 slices cooked bacon or turkey bacon
- 1 (14-ounce) can Rotel diced tomatoes and green chilies
- 1/2 cup fat free mozzarella cheese
- 2 green onions, sliced
- Southwest Seasoning
- Jane's Krazy Mixed Up Salt
Stuffed Salmon with Cream Cheese & Shrimp
By WaffleCrumbs
This was a hit and the topping really complimented the salmon! 1 (4-ounce) piece of salmon with topping is approxim...
- 6 salmon filets
- 16 ounces shrimp
- 4 ounces 1/3 fat cream cheese
- 1 large egg
- 1 tablespoon light mayonnaise
- 1 cup baby spinach
- 1/4 cup onion, diced
- 1/4 cup red pepper, diced
- 1/2 cup fat free mozzarella cheese
- 1 tablespoon Old Bay
- Jane's crazy salt & pepper
Greek Marinated Chicken
By WaffleCrumbs
The whole family liked this! Served with Parmesan cous cous & a salad with tomatoes, cucumbers, red onions, feta c...
- 1 cup plain yogurt
- 2 T. olive oil
- 4 cloves garlic, minced
- 1/2 T. dried oregano
- 1 medium lemon
- 1/2 t. salt
- freshly cracked pepper
- 1/4 bunch fresh parsley
- 3-4 lbs. of chicken, cut into pieces
Piccata Chicken
By WaffleCrumbs
Place 1 chicken breast between 2 pieces of waxed paper
- 4 boneless, skinless chicken breasts
- 1/4 c. all-purpose flour
- 1/4 t. salt
- 1/4 t. white pepper
- 2 T. vegetable oil
- 1/2 cup chicken broth
- 2 t. Worcestershire sauce
- 1/4 t. dried marjoram leaves
- 2 T. fresh lemon juice
- 1/4 c. chopped fresh parsley