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Recipes
Broccoli Rabe with Beans and Fettuccini
By ladygourmet
Heat a sauce pan with the olive oil, garlic, broccoli rabe, red pepper flakes and the chicken broth or water
- 1 head of broccoli rabe
- 1/2 cup of water or chicken broth
- 4 cloves garlic – chopped
- 19 oz. can of red beans – drained
- Juice of 1/2 lemon
- 1/2 tsp. salt
- 1/2 tsp. red pepper flakes
- Grated Parmesan or Romano cheese
- 2 tablespoons of olive oil
- 1 lb. of fettuccini
Moroccan-Style Carrots with Mustard Seeds and Orange
By ladygourmet
Adapted from: Weight Watchers’ Annual Recipes for Success 2009
- 1 - 16 oz package carrots – cut diagonally
- 1 tablespoon olive oil
- 1 tsp mustard seeds
- 1/2 cup chopped onions
- 1 clove garlic – chopped
- 1 tsp brown sugar
- 1/8 tsp red pepper flakes
- 1 tablespoons fresh cilantro - chopped
- 2 tablespoons orange juice
Corn Flake Chicken Fingers
By ladygourmet
Preheat oven to 350 degrees F
- For Cornflake Coating:
- 2 lbs. Chicken breast, sliced thin into fingers
- 1 cup sour milk (combine 1 cup of milk with 1 teaspoon vinegar and let stand for ten minutes until the milk curdles)
- 2 cups crushed original Cornflakes cereal
- 1/2 cup All Purpose flour
- 1/2 cup Cornmeal
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt and pepper (each)
- 1/2 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
- Vegetable Oil
Pork Souvlakia
By ladygourmet
Top with the meat and enjoy
- Sour Cream Dill Dressing - for the Salad or Flat Bread:
- 1 1/2 lbs. pork – cubed
- 1 onion – sliced
- 3 cloves of garlic – chopped
- 1/2 tsp. salt
- Dashes of black pepper
- 1/2 cup grape tomatoes – processed
- Dashes of dried oregano
- Dashes of dried thyme
- Dashes of dried rosemary
- Dashes of paprika
- 1/4 cup chicken broth
- 1/4 cup wine
- 1 tablespoon butter
- Olive oil for drizzling
- 1 cup sour cream
- Handful of fresh Dill
- 2 celery stalks
- 1 tsp. of capers – plus a little caper juice
- Juice of 1/4 lemon
“Light” Carrot & Raisin Breakfast Muffins
By ladygourmet
These low calorie carrot and raisin muffins are big on flavor
- 3/4 cup spelt flour or unprocessed bran
- 1/2 cup sugar
- 1 cup buttermilk or milk with 1 tablespoon white vinegar or lemon juice
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup raisins
- 2 carrots, grated
- 2 cups self-raising flour
- 1/2 teaspoon cinnamon
Biscuits and Chili
By ladygourmet
For the Biscuits: Preheat Oven 375 degrees: Combine all of the dry ingredients in a bowl
- For the Biscuits:
- 3 cups flour
- 1/2 cup cornmeal
- 1 tsp. salt
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 2 tablespoons sugar
- 5 tablespoons margarine
- 1 cup milk
- For the Chili:
- 2 1/2 lbs. ground beef
- 19 oz. can of red kidney beans – drained but not rinsed
- 29 oz can crushed tomatoes
- 1 onion – diced
- 3 carrots – diced
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- Seasonings:
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1/2 tsp. red pepper flakes
Lemon~Lime Chicken with Veggies
By ladygourmet
This is a beautiful dish and is very delicious
- Dash of:
- 3 lbs. boneless chicken breast
- 1 bunch fresh spinach
- 2 red bell peppers - sliced
- 5 cloves garlic – crushed & chopped
- 1/2 cup pitted prunes – halved
- 3 tablespoons olive oil
- Juice of 1 lemon
- Juice of 1 lime
- Pepper
- Turmeric
- Garlic powder
- Chili powder
- Cumin
- Paprika
Potato Salad
By ladygourmet
Boil the potatoes until fork tender; drain and cut the potatoes into quarters
- 3 lbs. potatoes
- 1/2 cup fresh basil – chopped
- 2 vine ripe tomatoes – blanched
- 2 cloves garlic – chopped
- 1/4 cup Parmesan cheese – grated
- Juice of 1/2 lemon
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1/2 tsp. dried oregano
- 3 tablespoons olive oil
Caesar Salad
By ladygourmet
For the Croutons: Preheat oven 350 degrees: Cut the bread into ¾ inch cubes
- For the Croutons:
- 5 – 6 slices of country white or wheat bread (you may use Italian or French bread also)
- 1/4 cup olive oil
- 1 tsp. kosher salt
- 3-4 dashes of hot sauce (your favorite)
- 1/2 tsp. black pepper
- For the Dressing:
- 1 tsp. freshly ground black pepper
- 1 tablespoons freshly squeezed lemon juice
- 1 tsp. Worcestershire Sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon mustard (preferably smooth)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 - 1/2 cup olive oil
- For the Salad:
- 1 large clove of garlic
- 1/2 head of iceberg lettuce – sliced thin (or one large head of romaine lettuce)
- 1/4 head of green cabbage – sliced thin
- 1/2 cup of Italian parsley – chopped fine
- 1 small red onion – sliced thin
- 2 vine-ripe tomatoes - quartered
- 3 – 4 Wild Planet White Anchovies – in extra virgin olive oil
Spelt Raisin & Molasses Muffins
By ladygourmet
Combine the dry ingredients in a large bowl
- Topping:
- 2 1/2 cups spelt flour
- 1/2 cup sugar
- 1/2 cup raisins
- 1 tbs. molasses
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
- 1/4 tsp. cloves
- 1 tbs. baking powder
- 1 apple - diced
- 1 tbs. canola oil
- 3 eggs
- 1 1/4 cup milk
- Butter for greasing the muffin tin
- 2 tbs. brown sugar
- 3 tbs. oats
- 1/2 cup sugar