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Recipes
Spaghetti With Chicken Meatballs
By smleonard
Heat oven to 375 degrees. Line a rimmed baking sheet with foil and place a baking rack over it; coat rack with nons...
- 2 slices whole-grain white bread, torn into pieces
- 1/4 c. skim milk
- 1 lb. ground chicken
- 2 tbsp. grated Parmesan cheese
- 4 tbsp. chopped parsley
- 1/2 tsp. plus 1/8 tsp. salt
- 1 tbsp. canola oil
- 2 garlic cloves, minced
- 2 lb. plum tomatoes, cored, seeded and cut into 1/2 inch pieces
- 2 tbsp. balsamic vinegar
- 1/2 tsp. Italian seasoning
- 1/4 tsp. black pepper
- 1 box (14.5 oz.) fiber and calcium enriched spaghetti (such as Ronzoni smart taste)
Savory Broccoli-Cauliflower Roast
By smleonard
Arrange 2 oven racks in bottom half of oven
- 4 head(s) (1 1/2 pounds each) broccoli, cut into medium florets
- 5 tablespoon(s) extra-virgin olive oil
- Salt and pepper
- 2 head(s) (1 1/4 pounds each) cauliflower, cut into medium florets
- 1 orange
- 1 lemon
- 1/4 cup(s) green olives, pitted and thinly sliced
- 1 tablespoon(s) chopped fresh flat-leaf parsley leaves, for garnish
Roasted Vegetable Soup
By smleonard
Preheat the oven to 425 degrees F
- 2 leeks
- 6 large tomatoes, sliced in half horizontally
- 2 carrots, peeled and cut into 1/2 inch pieces
- 4 fresh garlic cloves
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 quart chicken stock
- Basil Chiffonade
- Crostini or garlic toast
Toasting Nuts
By smleonard
Place nuts or seeds in a dry skillet over medium heat
- 1 cup nuts or seeds
Chicken Waldorf Salad
By smleonard
In a small mixing bowl, combine all dressing ingredients
- DRESSING:
- 2/3 cup nonfat buttermilk
- 1/3 cup plain fat-free Greek yogurt
- 2 ounces blue cheese (crumbled 1/2 cup)
- 1 teaspoon grated lemon zest
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground
- SALAD:
- 2 tablespoons honey
- 1 cup walnut pieces
- 4 (1 pound total) skinless, boneless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 16 cups (9 ounces) mixed salad green
- 4 cups thinly sliced celery
- 4 cups thinly sliced Granny Smith apple
- 3 cups red seedless grapes (halved)
- 2 ounces good blue cheese (such as Stilton), crumbled (1/2 cup)
Summer Vegetable Gratin
By smleonard
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees
- 6 tablespoons extra-virgin olive oil
- 1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
- 1 pound summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
- 2 teaspoons table salt
- 1 1/2 pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
- 2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 cups)
- 3/4 teaspoon ground black pepper
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 tablespoon minced fresh thyme leaves
- 1 large slice white sandwich bread, torn into quarters
- 2 ounces Parmesan cheese, grated (about 1 cup)
- 2 medium shallots, minced (about 1/4 cup)
- 1/4 cup chopped fresh basil leaves
Almond Crusted Chicken
By smleonard
1) Place one chicken breast half between sheets of plastic wrap
- 4 small skinless, boneless chicken breast halves (1 to 1-1/4 lb total)
- 1 egg, lightly beaten
- 2 Tbsp buttermilk
- 1/2 cup finely chopped almonds
- 1/2 cup panko (Japanese style bread crumbs) or fine dry bread crumbs
- 2 tsp snipped fresh rosemary
- 1/4 tsp salt
- 1 Tbsp peanut oil or canola oil
- 1 shallot, chopped
- 8 cups fresh spinach leaves
- 1/4 tsp salt
- Freshly ground black pepper
- Fresh mint leaves (optional)
Easy Skillet Chicken Italiano
By smleonard
Cook chicken in oil, in skillet, over medium high heat, about 4 minutes; turn chicken
- 2 half boneless chicken breasts, skinned
- 1 can (14 1/2 oz.) Del Monte fresh cut diced tomatoes with basil
- garlic and oregano
- 1 can (8 1/2 oz.) Del Monte Sweet Peas, drained
- 2 tsp. vegetable oil
- 1 tbsp. cornstarch
- 1/4 c. sliced ripe olives
French Toast Casserole With Caramel-Pecan Topping
By smleonard
For the casserole: Adjust two oven racks to the upper and lower-middle positions and heat the oven to 325 degrees
- Casserole:
- 1 loaf (16-oz.) supermarket French or Italian bread, sliced 1/2 inch thick
- 8 large eggs
- 2 c. whole milk
- 2 c. half-and-half
- 1 tbsp. sugar
- 2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- Topping:
- 12 tbsp. unsalted butter (1 1/2 sticks), softened
- 1 1/3 c. pkg. light brown sugar
- 3 tbsp. corn syrup
- 5 oz. pecans, chopped (1 1/2 c.)
Pecan Cake with Rum Frosting
By smleonard
Heat oven to 350° F. Butter an 8-inch square baking pan
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan
- 1 1/4 cups pecans
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 3/4 cup buttermilk
- 1 1/2 teaspoons pure vanilla extract
- 2 cups confectioners' sugar
- 2 tablespoons heavy cream
- 1 teaspoon dark rum
- 1/2 teaspoon baking soda