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Recipes
Summer Vegetable Rice
By charlotteh371
In a large saucepan of salted water, boil the rice until tender, about 15 minutes
- 1 1/2 cups long-grain white rice
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow squash or zucchini, cut into half-moons
- 1 cup yellow cherry tomatoes, halved
- 2 large scallions, thinly sliced
- Salt and freshly ground pepper
- 2 tablespoons chopped flat-leaf parsley
Crockpot Homemade Vegetable Soup
By charlotteh371
Place leftover pot roast and juices in crockpot
- 1-2 lbs leftover pot roast, shredded 1 cup juices leftover from pot roast or beef broth 1 can corn 1 can green beans 2 cans petite diced tomatoes 2 carrots, peeled and diced 1 small onion, diced 2 potatoes, diced 1-2 cups water
Pasta, Chicken & Asparagus in Garlic Tomato Sauce
By charlotteh371
1.Cut the cooked asparagus spears into bite sized pieces (each spear cut into thirds)
- 1/2 bunch of cooked Perfect Asparagus spears
- 2 Marinated Grilled Chicken breasts
- 1/2 pound dry farfalle pasta (or other firm pasta of your choice such as penne or ziti)
- 1/2 cup extra virgin olive oil
- 4 large garlic cloves, peeled and left whole
- 1 pint cherry or grape tomatoes
- 4 large basil leaves, roughly chopped
- 1/4 cup freshly grated Parmesan cheese, plus more to taste
- Salt and freshly ground black pepper to taste
Shrimp Fettuccine Alfredo
By charlotteh371
DIRECTIONS Cook fettuccine according to the instructions on box, reserving a cup of pasta water to thicken the sau...
- 1 lb. fetuccine
- 3 tbsp. butter, divided
- 1 lb. shrimp, peeled and deveined, tails removed
- kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 2 tbsp. all-purpose flour
- 1 c. heavy cream
- 1/2 c. whole milk
- 1 egg yolk
- 1 c. freshly grated Parmesan, plus more for garnish
- 1 tbsp. Chopped parsley, for garnish
Broccoli and Three-Cheese Casserole
By charlotteh371
Preheat oven to 400°. Combine the rice, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, fines herbes, and egg whites
- 2 cups cooked white rice
- 6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon dried fines herbes
- 3 egg whites
- Cooking spray
- 1/2 cup (2 ounces) shredded fontina cheese
- 4 cups coarsely chopped broccoli florets (about 1 bunch)
- 1 cup finely chopped onion
- 1/4 cup (1 ounce) reduced-fat shredded extrasharp cheddar cheese
- 3/4 cup egg substitute
- 3/4 cup 1% low-fat milk
- 1/4 teaspoon black pepper
- 2 (1-ounce) slices firm white bread
Curried Chicken in a Hurry
By charlotteh371
heat oil in a large skillet over medium heat
- 1 tbsp. canola olive oil
- 4 skinless boneless chicken breasts, cut into bite size pieces
- 2 garlic cloves, minced
- 1 large onion, diced
- 1/8 tsp salt
- 1 tbsp. curry powder
- 2 cups low sodium chicken broth
- 2 cups cooked brown rice
Thai Shrimp and Eggplant Stir-Fry
By charlotteh371
In a small bowl, whisk lime juice, fish sauce, sugar and 2 Tbsp
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons Asian fish sauce
- 1 1/2 teaspoons sugar
- 1 tablespoon plus 5 tsp. peanut oil
- 1 pound large shrimp, peeled and deveined
- 3 slender Japanese eggplants, halved lengthwise and cut crosswise into 1/2-inch pieces
- 5 cloves garlic, thinly sliced
- 2 Fresno chilies, seeded and slivered
- 1 scallion, thinly sliced (about 1/4 cup)
- 1 cup loosely torn basil leaves
- Lime wedges, for serving
- Cooked rice noodles, optional
Herb Roasted Chicken Breast
By charlotteh371
Instructions Preheat the oven to 275ºF
- 3 Tbsp room temperature butter $0.33
- 2 cloves garlic, minced $0.16
- 1 tsp dried basil $0.10
- 1 tsp dried thyme $0.10
- 1 tsp dried rosemary $0.10
- 1/2 tsp salt $0.02
- Freshly cracked pepper (about 10 cranks of a mill) $0.03
- 2 split chicken breasts* (about 3 lbs. total) $6.85
Chickpea Curry with Yogurt
By charlotteh371
Heat oil in a large nonstick skillet over medium heat
- 2 teaspoons peanut oil
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seed
- 6 cardamom pods
- 2 bay leaves
- 2 (3 inch) cinnamon sticks
- 1 1⁄2 cups chopped onions
- 2 tablespoons minced peeled fresh ginger
- 4 garlic cloves, minced
- 2 teaspoons garam masala
- 1 cup water
- 1 ⁄2 cup chopped plum tomato (about 1 large)
- 1 ⁄2 teaspoon salt
- 2 (15 1/2 ounce) cans chickpeas, rinsed and drained (garbanzo beans)
- 1 cup plain yogurt
- 1 ⁄2 cup chopped fresh cilantro
Shrimp Scampi Dip
By charlotteh371
1.Heat the butter in a pan over medium heat and add the shrimp and cook until it just turns pink
- 2 tablespoons butter
- 1/2 pound shrimp, shelled, deveined and coarsely chopped
- 4 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup dry white wine
- 1/4 cup lemon juice (~1 lemon)
- 4 ounces light cream cheese, room temperature
- 1/4 cup mayonnaise
- 1/4 cup light sour cream (or Greek yogurt)
- 2 tablespoons parsley, chopped
- 1/2 cup mozzarella, shredded
- 1/4 cup parmigiano reggiano (parmesan), grated