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Recipes
Ditalini With Chickpeas
By smleonard
Bring a large pot of salted water to a boil
- 8 oz. ditalini
- 1 tsp. canola oil
- 4 slices Turkey bacon, cut crosswise into 1/2-inch pieces
- 1 small onion, chopped
- 2 c. fire-roasted diced tomatoes
- pinch red pepper flakes
- 1 can (19 oz.) chickpeas, drained and rinsed
Pear and Gorgonzola Pizza
By smleonard
Heat oven to 400°F for dark or nonstick pan (425°F for all other pans)
- 2 2
- teaspoons olive oil
- 1 1
- medium onion, chopped (1/2 cup)
- 1 1
- firm ripe pear, cut in half, cut into 1/4-inch slices (1 cup)
- 1 1
- can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
- 6 6
- oz provolone cheese, shredded (1 1/2 cups)
- 3/4 3/4
- cup crumbled Gorgonzola cheese (3 oz)
- 2 2
- cups loosely packed baby spinach
Pumpkin Chiffon Pie
By smleonard
Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan
- 1 envelope unflavored gelatin
- 3/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 3/4 cup milk
- 2 large eggs, separated, yolks beaten
- 1 cup canned pumpkin
- 4 1/2 cups heavy cream, whipped
- 1 (9 inch) graham cracker crust
- Shaved dark chocolate
Homemade Fudge Pops
By smleonard
In a large saucepan, melt butter over medium heat
- 1/4 cup butter, cubed
- 1/2 cup all-purpose flour
- 4 cups milk
- 1-1/3 cups packed brown sugar
- 1/3 cup baking cocoa
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 20 Popsicle molds or disposable plastic cups (3 ounces each) and Popsicle sticks
Un-Fried French Fries
By smleonard
Preheat oven to 425 degrees F
- 1 1/2 lb. baking potatoes (about 3 medium)
- 1/4 c. Kraft light done right house Italian reduced fat dressing
- 1/4 c. Kraft reduced fat Parmesan style grated topping
Bananas Foster Upside-Down Coffee Cake
By smleonard
Melt 1/4 cup butter in a 10-inch Xxx skillet over low heat; stir in run
- 1/2 c. butter, softened and divided
- 2 tbsp. rum
- 1 c. firmly packed light brown sugar
- 1/2 c. chopped pecans, toasted
- 2 medium-size ripe bananas
- 7 maraschino cherries
- 3/4 c. granulated sugar, divided
- 2 large eggs, separated
- 3/4 c. milk
- 1/2 c. sour cream
- 1 tsp. vanilla extract
- 2 c. all-purpose baking mix
- 1/4 tsp. ground cinnamon
- whipped cream (optional)
Potato, Spinach and Artichoke Soup
By smleonard
Place the potatoes in a large pot of cold water and bring to a boil
- 5 large baking potatoes, peeled and quartered
- Salt
- One 9-ounce box frozen artichoke hearts, thawed
- Two 10-ounce boxes chopped frozen spinach, thawed
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 cup milk
- Pepper
- 4 sprigs thyme, leaves chopped
- One 32-ounce container (4 cups) chicken broth
- 1 cup grated parmigiano-reggiano cheese, plus more to pass around the table
- Crusty bread, sliced and toasted
Winter Fruit Sangria
By smleonard
In a saucepan stir together the dried fruits, brandy, and honey
- 6 dried Calmyrna (light) figs, sliced
- 6 dried apricots, cut into slivers
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1/4 cup brandy
- 2 Tbsp. honey
- 1 750 ml. bottle Rioja or Merlot
- 1 10-oz. bottle club soda
Mediterranean Orzo
By smleonard
Heat a large nonstick skillet over medium-high heat
- 12 oz. onion-and-garlic-flavored chicken sausage (such as Al Fresco), halved lengthwise and cut into 1/7-inch thick half-moons
- 1 pt. grape tomatoes, halved
- 3 tbsp. red wine vinegar
- 1 tsp. canola oil
- 3/4 .tsp. dried oregano
- 3 oz. orzo
- 3 oz. green beans, trimmed and cut in half
- 1/2 c. crumbled fat-free feta cheese
- 1 tbsp. fresh chopped parsley
- 2 tsp. olive oil
Lemon Chicken
By smleonard
1) In a heavy bottom saucepan over medium heat, saute the chopped garlic in 1 teaspoon of the olive oil until it be...
- 1 tablespoon chopped garlic
- 2 tablespoons plus 1 teaspoon olive oil, separated
- 3 cups low fat, reduced sodium chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons water
- 2 teaspoons cornstarch
- 1/2 cup cauliflower puree
- 1 tablespoon chopped parsley (optional)
- 2 large egg whites
- 1 large egg
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 6 boneless, skinless chicken bresat cutlets (about 2-1/4 pounds)