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Penne with Pancetta, Spinach, and Buttery Crumb Topping

Penne with Pancetta, Spinach, and Buttery Crumb Topping

By

Pancetta is cured pork, similar in taste to bacon

  • 8 ounces French bread
  • Cooking spray
  • 3/4 cup (3 ounces) chopped pancetta
  • 3/4 cup chopped onion
  • 2 teaspoons minced garlic
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 3 3/4 cups 2% reduced-fat milk, divided
  • 1/4 cup half-and-half
  • 6 cups chopped fresh spinach
  • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta)
  • 1/4 cup butter, melted
4.5/5 (10 Votes)

Crunchy Amaretto Peach Cobbler

Crunchy Amaretto Peach Cobbler

By

Spread pie filling into an ungreased 13-in

  • 2 cans (21 ounces each) peach pie filling
  • 1/2 cup Amaretto
  • 1 package (17-1/2 ounces) sugar cookie mix
  • 1 cup sliced almonds
  • 1/2 cup butter, cubed
4.5/5 (24 Votes)

Chicken Parmesan Burgers

Chicken Parmesan Burgers

By

Get out of your burger rut with these ground chicken parmesan burgers

  • 2 (3-ounce) square ciabatta rolls
  • 1 garlic clove, halved
  • 1/2 pound ground chicken
  • 1/3 cup plus 2 tablespoons lower-sodium marinara sauce, divided
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • Cooking spray
  • 1/4 cup shredded part-skim mozzarella cheese, divided
  • 8 basil leaves
4.8/5 (16 Votes)

Coffee Cupcakes

Coffee Cupcakes

By

Get your caffeine fix in the morning with these coffee cupcakes

  • Cupcakes:
  • 2 tablespoons boiling water
  • 4 teaspoons instant espresso granules or 8 teaspoons instant coffee granules
  • 1/3 cup low-fat buttermilk
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 5 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • Espresso Syrup:
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons instant espresso granules or1/4 cup instant coffee granules
  • 2 tablespoons light-colored corn syrup
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
4.3/5 (14 Votes)

Blueberry-Ricotta Pancakes

Blueberry-Ricotta Pancakes

By

Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey

  • 1/2 cup whole-wheat pastry flour (see Source)
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon freshly grated nutmeg
  • 3/4 cup part-skim ricotta cheese
  • 1 large egg
  • 1 large egg white
  • 1/2 cup nonfat buttermilk (see Tip)
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 2 teaspoons canola oil, divided
  • 3/4 cup fresh or frozen (not thawed) blueberries
4.4/5 (9 Votes)

Crab Wonton Cups

Crab Wonton Cups

By

Calories: 77 Fat: 5g (3g saturated fat) Cholesterol: 26mg Sodium: 153mg Carbs: 5g Protein: 3g

  • 32 wonton wrappers
  • Cooking spray
  • 1 package (8 oz) cream cheese softened
  • 1/2 c heavy whipping cream
  • 1 egg
  • 1 Tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 5 drops hot pepper sauce
  • 2 pouches (3.53 oz each) premium crabmeat, drained
  • 1/4 c thinly sliced green onions
  • 1/4 c finely chopped sweet red pepper
  • 1 c grated Parmesan cheese
4.3/5 (11 Votes)

Grilled Chicken Florentine Pasta with grilled broccolini

Grilled Chicken Florentine Pasta with grilled broccolini

By

Mary Drennen, Cooking Light SEPTEMBER 2012

  • 2 (6-ounce) bone-in chicken breasts, skinned
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon black pepper, divided
  • Cooking spray
  • 8 ounces uncooked linguine
  • 2 tablespoons canola oil
  • 3 tablespoons all-purpose flour
  • 1 teaspoon chopped fresh garlic
  • 1 cup whole milk
  • 1 cup fat-free, lower-sodium chicken broth
  • 3 ounces Parmesan cheese, grated (about 3/4 cup)
  • 4 cups fresh spinach leaves
4.9/5 (7 Votes)

Shrimp Étouffée

Shrimp Étouffée

By

Shrimp Étouffée is a spicy Cajun classic that is traditionally served over white rice Kathy Kitchens Downie, RD,

  • 4 cups fat-free, less-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1/3 cup butter, divided
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • Cooking spray
  • 1 1/2 cups chopped onion
  • 2/3 cup diced celery
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 3/4 cup water
  • 1/4 cup tomato paste
  • 1 tablespoon salt-free Cajun seasoning
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh flat-leaf parsley, divided
  • 1 pound medium shrimp, peeled and deveined (about 30 shrimp)
  • 4 cups hot cooked long-grain rice
4.4/5 (10 Votes)

Spinach and Blue Cheese Chicken

Spinach and Blue Cheese Chicken

By

Julianna Grimes, Cooking Light JANUARY 2011

  • 2 teaspoons oil
  • 3 cups baby spinach
  • 1 garlic clove, minced
  • 1/4 cup blue cheese
  • 1 tablespoon flour
  • 1 ounce prosciutto, chopped
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray
0/5 (0 Votes)

Pasta with Vodka Cream Sauce

Pasta with Vodka Cream Sauce

By

Nothing coats pasta quite like whipping cream

  • 1/2 pound uncooked penne pasta
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 teaspoon salt, divided
  • 1/4 teaspoon crushed red pepper
  • 1 garlic clove, minced
  • 1/2 cup vodka
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1/4 cup whipping cream
  • 3 tablespoons thinly sliced fresh basil
4.3/5 (16 Votes)