Garry53's profile page
Recipes
Slow-Cooker Creamy Oatmeal with Pears & Walnuts
By garry53
WHISK first 4 ingredients in slow cooker sprayed with cooking spray until blended
- 2-1/2 cups fat-free milk
- 1-1/2 cups plain nonfat Greek-style yogurt
- 1 cup water
- 1/3 cup maple-flavored or pancake syrup
- 1-1/4 cups steel-cut oats
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 3/4 cup raisins
- 3 Tbsp. flax seed
- 2 pears
- 1 cup chopped PLANTERS Walnuts, toasted
Green Bean and Pearl Onion Casserole
By garry53
Prepare the casserole: Preheat the oven to 350 degrees F
- For the topping:
- Kosher salt
- 1 1/4 pounds green beans, trimmed
- 2 cups pearl onions
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 shallot, chopped
- 2 bay leaves
- 3 cups assorted mushrooms (such as oyster, cremini and shiitake), trimmed and sliced
- 2 tablespoons fresh thyme
- Freshly ground pepper
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- Vegetable oil, for frying
- 4 shallots, thinly sliced
- All-purpose flour, for coating
- Kosher salt
Boca Baked Penne
By garry53
Preheat oven to 375. Mix spaghetti sauce, cottage cheese, peppers and mushrooms, add ground meatless crumble and pa...
- 1 jar (26oz) spaghetti sauce
- 1 container (16 oz) low fat cottage cheese
- 2 medium green peppers chopped
- 2 cups sliced mushrooms
- 12 oz Boca meatless crumble
- 12 oz cooked penne pasta
- 1 cup shredded mozzarella cheese
Slow Cooker Spinach and Mushroom Lasagna
By garry53
Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl
- 2 15 -ounce containers part-skim ricotta cheese
- 1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons chopped fresh parsley or basil
- Kosher salt and freshly ground pepper
- 1 1/2 pounds part-skim mozzarella cheese, shredded (about 6 cups)
- 1/2 cup grated parmesan cheese (about 1 ounce)
- 1 32 -ounce jar marinara sauce
- 12 to 18 lasagna noodles (not no-boil)
Orecchiette with Cress and Spring Pea Sauce
By garry53
1. Bring a large saucepan or Dutch oven of water to a boil
- 1 1/2 cups fresh or frozen green peas
- 8 ounces orecchiette rigate
- 3 tablespoons water
- 2 tablespoons fresh tarragon leaves, divided
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons grated lemon rind
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove
- 4 ounces watercress, trimmed
- 1 tablespoon fresh lemon juice
- 1 ounce feta cheese, crumbled (about 1/4 cup)
Double Berry-Hazelnut Crumble
By garry53
Preheat the oven to 375 degrees F
- 1 stick unsalted butter, softened, plus more for the baking dish
- 4 cups blackberries
- 4 cups blueberries
- 1/2 cup maple syrup
- 1/3 cup instant tapioca
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1/2 teaspoon freshly grated nutmeg
- Pinch of salt
- 2/3 cup blanched hazelnuts
- 1 teaspoon vanilla extract
Balsamic Maple Acorn Squash
By garry53
Acorn squash is tossed with a sweet and savory balsamic-maple dressing and then baked until tender and thoroughly d...
- 1 (1 1/2-pound) acorn squash
- 1/4 cup KRAFT Balsamic Vinaigrette Dressing
- 3 tablespoons maple-flavored or pancake syrup
- 1/2 teaspoon ground nutmeg
Slow-Cooker Cuban Black Bean Soup
By garry53
Just a bit of skillet sautéing in the morning yields this glorious Cuban black bean soup in the slow cooker when y...
- 1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
- 1 each, red and green pepper, finely chopped
- 1 white onion, finely chopped
- 1 can (14 1/2 ounce) petite tomatoes, diced and drained
- 8 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano leaves
- 1 pound dried black beans, soaked
- 1 1/2 quart (6 cups) fat-free reduced-sodium chicken broth
- 1 package (7 1/2 ounce) Oscar Meyer carving board Slow Cooked Ham, chopped
- 2 bay leaves
Nutty Pumpkin-Pie Pudding
By garry53
1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray
- Nonstick cooking spray
- 1 15 ounce can pumpkin
- 1 5 ounce can evaporated milk (2/3 cup)
- 1/3 cup sugar
- 2 tablespoons pumpkin pie spice
- 1 1-layer-size yellow cake mix
- 1 cup pecans or walnuts, toasted and chopped
- 1/4 cup butter, melted
- Frozen whipped dessert topping, thawed (optional)
Cilantro Pesto Pasta
By garry53
Place first 8 ingredients in food processor or blender and blend until smooth, then add the pasta water
- 1 clove garlic, cracked away from the skin
- 2 inches fresh ginger root, chopped
- 1 teaspoon crushed red pepper flakes
- 3 ounces, about 1/2 cup, macadamia nuts
- 1 lime, juiced
- 1 cup cilantro leaves
- 1/2 cup extra-virgin olive oil, eyeball it
- 1 teaspoon coarse salt, eyeball it in palm of your hand
- 1 pound spaghetti, cooked to al dente, 1/2 cup pasta water reserved