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Recipes
Mozzarella, Basil & Zucchini Frittata
By michele080478
Position rack in upper third of oven; preheat broiler
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups thinly sliced red onion
- 1 1/2 cups chopped zucchini
- 7 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2/3 cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
- 3 tablespoons chopped soft sun-dried tomatoes
- 1/4 cup thinly sliced fresh basil
Mango Coconut Energy Bars (granola bars)
By michele080478
Place mango and dates in a food processor and pulse 5 times
- 1/4 cup dried mango, soaked in warm water 5 minutes
- 1/4 cup dates (such as Medjool), pitted
- 1/2 cup raw cashews
- 1/2 cup raw almonds
- 3 tablespoons unsweetened, shredded coconut
Pasta With Italian Chicken Sausage, Peppers And Escarole
By michele080478
use 1/2 bag of pastas whole wheat pasta, alb of pastosa chicken sausage, split in two = 14 points
- 12 oz Ronzoni Smart taste pasta (or whole wheat or low carb)
- 1 tsp olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 5 cloves garlic, chopped
- 1 lb Italian chicken sausage, removed from casing
- 1 medium head escarole, rinsed and torn into bite sized pieces
- 1 tsp chicken bullion
- 1/4 cup grated Parmigiano Reggiano
- 1/4 tsp crushed red pepper
- salt and fresh pepper to taste
Cauliflower Fritters
By michele080478
Servings: 7 approx • Size: 1 fritters • 1 point each (7 points total divide by however many made each time)
- 1 head steamed cauliflower (roughly chopped)
- 2 cloves garlic, crushed
- 1/2 cup whole wheat flour
- 2 eggs
- 2 tbsp cup Pecorino Romano
- 1/4 cup parsley, finely chopped
- 1/4 cup hot water
- salt and pepper
- spray oil with misto
Chicken Piccata
By michele080478
Season the chicken on both sides with salt and pepper
- 2 boneless, skinless chicken breast halves, each 8 to 9 oz., cut in half horizontally and pounded 1/4 inch thick
- Salt and freshly ground pepper, to taste
- 1/2 cup all-purpose flour
- 3 Tbs. olive oil
- 3 Tbs. unsalted butter
- 1 Tbs. minced shallot
- 1/4 cup dry white wine
- 3 Tbs. fresh lemon juice
- 1/4 cup chicken broth
- 2 Tbs. capers, drained
- 2 Tbs. minced fresh flat-leaf parsley
Grilled Thai Beef Skewers
By michele080478
Marinate the beef Cut the flank steak across the grain into slices 1/4 inch thick
- 1 1/2 lb. flank steak
- 1/3 cup sake, dry sherry or mirin
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 Tbs. honey
- 1 Tbs. Asian sesame oil
- 2 Tbs. finely chopped fresh ginger
- 3 garlic cloves, minced
- 1 tsp. red pepper flakes
- 1/2 tsp. ground coriander
Grilled Filet Mignon with Gorgonzola Cream Sauce
By michele080478
Directions Pour heavy cream into a saucepan and bring to a boil over medium heat
- 4 cups heavy cream
- 3 ounces crumbled Gorgonzola cheese
- 3 tablespoons grated Parmesan cheese
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 4 (8 ounce) fillets beef tenderloin
- 1 pinch lemon pepper
- 1 pinch garlic powder
- 1 pinch onion powder
- salt and ground black pepper to taste
- 12 slices thick sliced bacon, chopped
- 4 green onions, chopped
Chicken And Mushrooms In A Garlic White Wine Sauce
By michele080478
Servings: 4 • Serving Size: divide between 4 • Old Points: 4 pts • Points+: 6 pts Calories: 169 • Fat: 5
- 8 chicken tenderloins, 16 oz total
- 2 tsp butter
- 2 tsp olive oil
- 1/4 cup all purpose flour* (use rice flour if gluten free)
- 3-4 cloves garlic, minced
- 12 oz sliced mushrooms
- 1/4 cup white wine
- 1/3 cup fat free chicken broth
- salt and fresh pepper to taste
- 1/4 cup chopped fresh parsley
Pork Roast
By michele080478
Slit holes in roast and stuff garlic in it
- roast
- garlic
- salt
- pepper
- sage
- butter
- oil
- wine
- chicken broth
- Can also add (thyme, rosemary, parsley)
Chicken Tenders with Honey Mustard Sauce
By michele080478
Preheat oil to 350 degrees F
- Honey Mustard:
- Peanut oil, for frying (i use avocado)
- 2 pounds boneless, skinless chicken breasts
- 3 eggs
- 1 cup all-purpose flour
- 2 cups panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon lemon-pepper
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Honey Mustard, recipe follows
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoons lemon juice
- Salt and pepper