Mschweickert's profile page
Recipes
Bagel Breakfast Bake
By mschweickert
Arrange bagels in 2- to 2 1/2-qt
- 4 "everything" bagels, toasted and chopped
- 6 large eggs
- 2 c. milk
- 4 oz. Monterey Jack cheese, shredded
- 4 slices cooked bacon, finely chopped
- 4 green onions, sliced, plus more for garnish
Mini Meatloaves with Mushroom-Herb Orzo
By mschweickert
Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil
- 1 slice whole-wheat bread, torn
- 1 10-ounce package white mushrooms
- 1 pound ground beef sirloin (90% lean)
- 1 large egg
- 1/4 cup chopped fresh parsley
- 2 teaspoons paprika, plus more for topping
- 1 1/2 teaspoons Worcestershire sauce
- Kosher salt and freshly ground pepper
- 1 cup orzo
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 2 tablespoons chopped fresh sage
- 1/4 cup plain whole-milk yogurt, well stirred
Italian Wedding Soup
By mschweickert
Preheat the broiler. Line a rimmed baking sheet with foil
- 1 pound ground turkey
- 1/4 cup part-skim ricotta cheese
- 1/4 cup pesto
- 1/4 cup grated parmesan cheese, plus more for topping
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 4 cups low-sodium chicken broth
- 1 head escarole (about 1 pound), tough outer leaves removed, roughly chopped
- 4 ounces ditalini pasta (about 3/4 cup)
- Chopped fresh parsley, for topping
Parmesan Spirals
By mschweickert
Directions In a bowl, mix cheese and paprika; season with salt and pepper
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- Coarse salt and ground pepper
- All-purpose flour, for rolling
- 1 sheet puff pastry (from a 17.3-ounce package), thawed
- 1 large egg, beaten
Chicken With Tarragon and Leeks
By mschweickert
1. Place the potatoes on the bottom of a 4- to 6-quart slow cooker
- 1 1/2 pound(s) baby new potatoes (about 16)
- 8 small small skinless chicken thighs (1 1/2 pounds)
- 3 eeks (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces
- 1 cup(s) dry white wine
- Kosher salt
- 1 10-ounce package(s) frozen peas
- 1/3 cup(s) heavy cream
- 1 tablespoon(s) chopped fresh tarragon
Spaghetti with Shrimp and Bacon
By mschweickert
Directions 1. In a large pot of boiling salted water, cook pasta until al dente
- Coarse salt and ground pepper
- 12 ounces spaghetti
- 2 strips bacon, chopped
- 8 ounces large peeled and deveined frozen shrimp, thawed and halved horizontally
- 6 scallions, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
Eggnog Cheese Pie with Bourbon Cream
By mschweickert
Cooking Light DECEMBER 2004
- 32 low-fat graham crackers (8 cookie sheets)
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons butter, melted
- 1 large egg white
- Cooking spray
- 1/2 cup plain fat-free yogurt
- 1/2 cup (4-ounces) block-style 1/3-less-fat cream cheese, softened
- 1/2 cup (4-ounces) block-style fat-free cream cheese, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 2/3 cup eggnog
- 2 large egg whites
- 2 tablespoons granulated sugar
- 3/4 cup frozen fat-free whipped topping, thawed
- 2 tablespoons eggnog
- 1 teaspoon bourbon
- 1/8 teaspoon grated nutmeg
Chicken with Goat Cheese Sauce
By mschweickert
Cheryl Alters Jamison and Bill Jamison, Cooking Light JANUARY 2005
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 2 tablespoons dry white wine
- 1 cup fat-free, less-sodium chicken broth
- 4 thyme sprigs
- 1/4 cup (2 ounces) soft (log-style) goat cheese
- 1 teaspoon fresh thyme leaves
Roast Chicken With Grapes
By mschweickert
Position a rack in the upper third of the oven and preheat to 450 degrees F
- 1 10-ounce box couscous (about 1 1/4 cups)
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 4-pound chicken, cut into 12 pieces
- 1 medium red onion, cut into wedges
- 2 teaspoons herbes de Provence or Italian seasoning
- 2 cups red or green seedless grapes, halved
Chicken With Asiago, Prosciutto, and Sage
By mschweickert
Another from Bon Appetit. This is fast becoming an often-requested dish here at home
- 4 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness
- all-purpose flour
- 6 tablespoons butter, divided
- 1/2 cup asiago cheese, finely grated
- 8 slices prosciutto, folded crosswise
- 2/3 cup dry white wine
- 2 teaspoons fresh sage, minced
- 4 whole sage leaves, for garnish