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Recipes
Lemony Chicken Noodle Soup
By smleonard
Directions Heat the oil in a large pot or Dutch oven over medium heat
- 2 tablespoons olive oil
- 4 carrots and/or parsnips, cut into bite-size pieces
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1/2 teaspoon dried thyme
- kosher salt and black pepper
- 2 pounds bone-in chicken breasts, skin removed
- 6 cups low-sodium chicken broth
- 1 cup small pasta (such as alphabet or stellette)
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
Orange Teriyaki Beef Stew
By smleonard
Directions Toss beef with five spice and salt
- 2 lbs boneless beef chuck roast, cut into 1 inch pieces
- 1 tablespoon Chinese five
- spice powder
- 1/2 teaspoon salt
- 1 tablespoon canola oil
- 4 ounces fresh shiitake mushrooms, stemmed and sliced (1 1/2 cups)
- 12 ounces bok choy, sliced crosswise, white and green portions separated
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon crushed red pepper
- 2 cups lower sodium beef broth
- 1 cup orange juice
- 1/2 cup reduced sodium teriyaki sauce
- 2 navel oranges, peeled and sliced
Pomegranate Sparkler
By smleonard
Pour Pomegranate Simple Syrup into a glass
- Pomegranate simple syrup:
- 1 tbsp. Pomegranate simple syrup
- 1/2 c. dry sparkling wine
- 1 tbsp. orange liqueur
- Garnish: lemon wedge
- 1 (16-oz.) bottle pomegranate juice
- 1/2 c. sugar
Steak Pizziola
By smleonard
Season steaks generously to taste with kosher salt and ground black pepper
- 2-2 1/2 # beef steaks (suggested NY strip or flank steak)
- kosher salt and fresh ground black pepper for seasoning
- olive oil for sautéing
- 6-8 cloves garlic (peeled and crushed)
- 1 red onion, large (peeled and julienne)
- 2-3 c. red wine
- 26 oz. chopped tomatoes in juice
- crushed red pepper for seasoning
- 2 branches fresh thyme
- 1 bunch fresh basil (picked from stem and rough chopped)
Summertime Spaghetti Sauce
By smleonard
Remove casings from sausage; cut sausage into 1-in
- 3 Italian sausage links (4 ounces each)
- 1 tablespoon olive oil
- 3 medium onions, chopped
- 1 small green pepper, chopped
- 3 cups chopped seeded peeled tomatoes (about 8 medium)
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon brown sugar
- 1 tablespoon Italian seasoning
- 1-1/4 teaspoons salt
- 1/4 teaspoon pepper
- Hot cooked pasta
- Parmesan cheese
Tortellini With Peas And Tarragon
By smleonard
Cook the tortellini according to the package directions
- 1 lb. frozen cheese tortellini
- 2 tbsp. olive oil
- 1 onion, chopped
- 3 tbsp. unsalted butter
- 2 cloves garlic, finely chopped
- 1 1/2 c. frozen peas
- kosher salt and pepper
- 2 tbsp. chopped fresh tarragon
- 1/2 c. grated Parmesan
Creamy Chicken
By smleonard
1) Wash the chicken and cut into small 1-inch pieces
- 1 pound boneless, skinless chicken breast
- 1/4 teaspoon salt
- 1-1/2 teaspoons garlic powder
- 2 tablespoons trans-fat-free soft tub margarine spread
- 1-1/2 tablespoons whole-wheat flour
- 1 cup low-fat reduced-sodium chicken broth
- 1 cup nonfat (skim) milk
- 1 cup cauliflower or butternut squash puree
Chicken Alfredo and Rice Casserole
By smleonard
1. Preheat oven to 350 degrees F
- 1 10-oz. container refrigerated light Alfredo pasta sauce
- 1/2 cup milk
- 2-1/2 cups cooked white rice or wild rice
- 2 cups cubed cooked chicken
- 1 cup frozen peas
- 1/3 cup chopped bottled roasted red sweet peppers
- 1/4 cup slivered almonds, toasted (optional)
- 1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
- 1 cup soft bread crumbs
- 1 Tbsp. butter, melted
Skillet Drop Biscuits
By smleonard
Whisk together milk and mayonnaise until smooth
- 1 1/3 c. milk
- 1 c. Hellmann’s real mayonnaise
- 4 c. self-rising flour
- 1 tbsp. butter
Colin Cowie’s Spectacular Spiced Pumpkin Soup
By smleonard
Preheat oven to 375 degrees
- 8 small sugar pumpkins (approximately 6 inches across)
- 4 tbsp. unsalted butter
- 2 medium onions (yellow or white), chopped
- 2 tsp. minced garlic
- 1/8 to 1/4 tsp. crushed red pepper
- 2 tsp. curry powder
- 1/2 tsp. ground coriander
- pinch ground cayenne pepper (optional)
- 3 (15-oz.) cans 100 percent pumpkin
- 3 (14 1/2-oz.) cans chicken broth
- 2 c. milk
- olive oil, or other cooking oil, for brushing