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Recipes
Zucchini Rollatini
By mschweickert
Preheat oven to 425 degrees
- 2 large zucchini (8 to 10 inches long), cut lengthwise into twelve 1/8-inch-thick slices
- Coarse salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil, plus more as needed
- 5 to 6 ounces thinly sliced prosciutto
- 1 pound fresh mozzarella cheese, thinly sliced
- 24 large fresh basil leaves, plus more for garnish (from about 2 handfuls)
- 1 1/3 to 2 cups tomato sauce
Gemelli Pasta with Clams, Scallops, and Shrimp
By mschweickert
Melanie Barnard, Cooking Light AUGUST 2004
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped yellow bell pepper
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 1/4 teaspoon crushed red pepper
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 cup chopped canned clams, undrained
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh or 1 1/2 teaspoons dried tarragon
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound medium shrimp, peeled and deveined
- 1/2 pound bay scallops
- 5 cups hot cooked gemelli (about 6 ounces uncooked short tube-shaped pasta)
- 5 tablespoons (about 1 1/4 ounces) grated fresh Parmesan cheese
Mediterranean Chicken and Couscous Bowls
By mschweickert
Step 1 Heat oil in a large saucepan over medium-high
- 1 tablespoon olive oil
- 1 1/2 cups uncooked whole-wheat Israeli couscous
- 1 /2 cup plain whole-milk Greek yogurt
- 3 tablespoons whole buttermilk
- 1 1/2 tablespoons white vinegar
- 1 /2 teaspoon kosher salt
- 1 /2 teaspoon freshly ground black pepper
- 1 garlic clove, grated
- 1 1/2 tablespoons chopped fresh dill, divided
- 12 ounces skinless, boneless rotisserie chicken (white and dark meat), shredded (about 3 cups)
- 1 small English cucumber, halved lengthwise and sliced (about 1 1/2 cups)
- 1 cup multicolored cherry tomatoes, halved
- 1 /2 cup thinly sliced red onion
- 1 ounce feta cheese, crumbled (about 1/4 cup)
- Nutritional Information
- Calories 473
- Fat 14g
- Satfat 4g
- Unsat 8g
- Protein 35g
- Carbohydrate 55g
- Fiber 5g
- Sugars 4g
- Added sugars 0g
- Sodium 608mg
- Calcium 11% DV
- Potassium 14% DV
- How to Make It
- Step 1
- Heat oil in a large saucepan over medium-high. Add couscous; cook 3 minutes or until lightly toasted, stirring frequently. Add 2 1/4 cups water; bring to a boil. Reduce heat; cover and simmer 14 minutes or until done. Drain; rinse with cold water. Drain.
- Step 3
- Arrange chicken, cucumber, tomatoes, red onion, and feta evenly over couscous. Top each serving with about 3 tablespoons yogurt mixture; sprinkle with remaining 1 1/2 teaspoons dill.
Pork Ragu & Bowtie Pasta
By mschweickert
Directions 1. Coat slow cooker bowl with nonstick cooking spray
- 2 cans (14 1/2 ounces each) Italian-seasoned diced tomatoes
- 1 medium-size onion, peeled and chopped
- 1 cup chopped carrots
- 4 cloves garlic, peeled and finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 pounds country-style pork ribs
- 1/2 pound zucchini, diced
- 1 pound whole-wheat bowtie (farfalle) pasta, cooked
- 1 cup shredded reduced-fat Italian 4-cheese blend
Banana-Cream Cheese Breakfast Cakes
By mschweickert
Preheat the oven to 325 degrees F
- 8 ounces cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 2 large egg whites, at room temperature
- 1/2 cup sugar
- 1 1/2 cups plus 3 tablespoons cake flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 stick plus 2 tablespoons unsalted butter, at room temperature
- 1 cup plus 6 tablespoons sugar
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 3 very ripe bananas, mashed
Cheddar-Topped Shepherd's Pie
By mschweickert
Directions Preheat oven to 450
- 2 pounds baking potatoes (about 4), peeled and thinly sliced
- Coarse salt and ground pepper
- 1 tablespoon vegetable oil, such as safflower
- 6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
- 6 celery stalks, thinly sliced
- 1 large onion, chopped
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 1/4 cup tomato paste
- 2 pounds ground beef chuck
- 1 cup whole milk
- 1 1/2 cups shredded sharp white cheddar (6 ounces)
Coconut Chicken and Rice
By mschweickert
Directions Heat oven to 325° F
- 8 boneless, skinless chicken-breast halves
- 2 garlic cloves, minced
- 1/2 teaspoon cayenne
- zest from 2 limes
- 3 cups uncooked basmati rice
- 2 cups chicken stock
- 1 14-ounce can coconut milk
- 1/4 cup fresh cilantro leaves
- 1 teaspoon salt
- juice from 2 limes
- 1/2 cup flaked sweetened coconut
Nacho Chicken Cutlets
By mschweickert
Preheat the broiler. Line a baking sheet with foil
- 1 cup grape tomatoes, halved (or quartered if large)
- 1 small heart romaine lettuce, chopped
- 1 /4 small red onion, thinly sliced
- 1 /2 cup fresh cilantro, roughly chopped, plus more for topping
- 1 /4 teaspoon grated lime zest, plus 1 tablespoon lime juice
- Kosher salt and freshly ground pepper
- 8 thin-cut skinless, boneless chicken breasts (about 1 1/2 pounds)
- 1 teaspoon chili powder
- 2 tablespoons extra-virgin olive oil
- 1 cup grated reduced-fat cheddar cheese (about 4 ounces)
- 1 /4 cup nonfat plain Greek yogurt
- 2 ounces chili-lime tortilla chips, lightly crushed
Chicken With Salsa, Olives, and Lime
By mschweickert
Ing 2 tablespoons olive oil 4 boneless, skinless chicken breasts 1 teaspoon kosher salt ½ teaspoon fre...
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups refrigerated pico de gallo
- ½ cup
- Step 1
- Heat oil in a large skillet over medium-high. Season chicken all over with salt and pepper. Add chicken to skillet and cook until golden brown on both sides, flipping halfway through, about 4 minutes per side.
- Step 2
- Add pico de gallo, olives, and capers and bring to a simmer. Simmer until chicken is cooked through and sauce is slightly thickened, about 5 minutes.
- Step 3
- Serve chicken with tortillas and lime wedges.
Quinoa and Oat Porridge
By mschweickert
Directions Combine the quinoa, oats, sugar, cinnamon, milk, and 1 2⁄3 cups water in a small pot
- 1/2 cup quinoa
- 1/2 cup old-fashioned rolled oats
- 2 tablespoons brown sugar, plus more for serving
- 1 teaspoon ground cinnamon 1 cup milk, plus more for serving
- 1/2 cup raisins
- toasted nuts and chopped banana, for serving