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Recipes
Chicken with Tomatoes and Mushrooms
By mschweickert
Directions Season chicken with salt and pepper
- 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1 pound mushrooms, trimmed and quartered
- 2 garlic cloves, minced
- 1 can (14.5 ounces) stewed tomatoes
- 1/4 teaspoon dried oregano
Herb-Rubbed Pork with Squash and Grapes
By mschweickert
Preheat oven to 425. Line baking pan with foil
- 2 tsp. dried thyme
- 1/2 tsp chili powder
- 2 cloves garlic, minced
- pork tenderloin 1-1/2 pounds
- 1/2 pound butternut squash, cubed
- 1/2 red onion cut into wedges
- 1 cup seedless red grapes
Rigatoni with Spicy Sausage-Tomato Sauce, Arugula, and Parmesan
By mschweickert
Heat oil in heavy large pot over medium heat
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 2 pounds fresh hot Italian sausages, casings removed
- 1/2 cup dry red wine
- 1 28-ounce can diced tomatoes in juice
- 1 28-ounce can crushed tomatoes with added puree
- 8 ounces rigatoni
- 2 cups (packed) fresh arugula, stemmed
- 1/2 cup thinly sliced fresh basil leaves
- 1 tablespoon chopped fresh oregano
- 1/2 cup freshly grated Parmesan cheese
Karen's Mint Brownies
By mschweickert
Prepare brownies per package directions, adding 1 tsp
- 2 pouches Ghiradelli Deluxe Brownie Mix
- 3 tsp. peppermint extract
- 6 Tbsp butter, softened
- 6 Tbsp cream
- 3 1/2 cups sifted powdered sugar
- 4 Tbsp. butter
- 1 1/4 cup chocolate chips
Chicken-Bacon Bowtie Bake
By mschweickert
Heat broiler. Coat a 2-quart broiler-proof baking dish with nonstick cooking spray
- 1 large boneless, skinless chicken breast
- 4 slices turkey bacon
- 1 pound tomato and spinach farfalle (De Cecco)
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 can (10 3/4 oz) 98% fat-free condensed cream of chicken soup
- 1/2 teaspoon garlic salt
- 1 1/4 cups shredded reduced-fat Mexican cheese blend
Soba Noodle Salad with Grilled Sirloin
By mschweickert
Preheat a grill to medium high
- Kosher salt
- 1 /4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon spicy honey
- 1 teaspoon toasted sesame oil
- 2 tablespoons vegetable oil
- 8 ounces soba noodles
- 1 1-pound boneless sirloin steak (about 1/2 inch thick)
- Freshly ground pepper
- 2 small red onions, sliced into 1/2-inch-thick rings
- 2 small yellow summer squash, halved lengthwise
- 4 radishes, thinly sliced
- 1 cup fresh basil and/or cilantro, chopped
Quick Chicken Marsala
By mschweickert
Step 1 Heat 1 tablespoon oil in a large nonstick skillet over medium-high
- 2 tablespoons olive oil, divided
- 4 (4-oz.) skinless, boneless chicken breast cutlets
- 3 /4 teaspoon black pepper, divided
- 1 /2 teaspoon kosher salt, divided
- 1 (8-oz.) pkg. presliced button mushrooms
- 4 thyme sprigs
- 1 tablespoon all-purpose flour
- 2 /3 cup unsalted chicken stock
- 2 /3 cup Marsala wine
- 2 1/2 tablespoons unsalted butter
- 1 tablespoon chopped fresh thyme (optional)
- Nutritional Information
- Calories 344
- Fat 17g
- Satfat 6g
- Unsat 9g
- Protein 28g
- Carbohydrates 9g
- Fiber 1g
- Sugars 7g
- Added sugars 0g
- Sodium 567mg
- Calcium 19% DV
- Potassium 16% DV
- How to Make It
- Step 1
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt. Add chicken to pan; cook until done, about 4 minutes per side. Remove chicken from pan (do not wipe out pan).
- Step 2
- Add remaining 1 tablespoon oil to pan. Add mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Sprinkle flour over mixture; cook, stirring constantly, 1 minute.
- Step 3
Slow-Braised Pork with Black Grapes and Balsamic
By mschweickert
Preparation Preheat oven to 325°F
- 1 3 1/4-pound boneless pork shoulder (Boston butt), trimmed, cut into 3 equal pieces
- 4 tablespoons extra-virgin olive oil, divided
- 8 large shallots, halved, cut into 1/4-inch-thick slices (about 3 cups)
- 3 cups seedless black grapes (about 1 pound)
- 2 tablespoons sugar
- 1/2 cup balsamic vinegar
- 2 cups low-salt chicken broth
- 2 large fresh sage sprigs
- 4 large fresh thyme sprigs
- 2 large fresh rosemary sprigs
Tuna Casserole
By mschweickert
Directions Preheat oven to 425 degrees
- Coarse salt and ground pepper
- 3/4 pound tubetti or elbow macaroni
- 1 cup panko (Japanese breadcrumbs)
- 1/2 ounce Parmesan, grated (2 tablespoons)
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 yellow onion, diced small
- 3 tablespoons all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 1 1/2 cups whole milk
- 2 cans (6 ounces each) solid light tuna packed in water, drained and flaked
- 1 cup frozen peas, thawed
Lemon-Rosemary Macaroons
By mschweickert
Pile the rosemary on a cutting board and sprinkle with 1 tablespoon sugar; finely chop, then transfer to a medium b...
- 1 tablespoon fresh rosemary leaves
- 1/3 cup plus 1 tablespoon sugar
- 3 cups sweetened shredded coconut
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large egg whites