KrisR's profile page
Recipes
Louisiana Red Beans and Rice
By KrisR
Place the dried beans in a large bowl and cover with cold water
- 1/2 lb dried small red beans, rinsed
- 4 slices bacon, chopped
- 1 yellow onion, chopped
- 3-4 stalks celery, chopped
- 1 green bell pepper, chopped
- 1/2 small bunch kale, chopped
- 1/4 tsp cayenne pepper
- 1/4 bunch Italian parsley, chopped
- 1/2 tsp dried thyme
- 3 bay leaves
- 4-6 garlic cloves, chopped
- couple dashes red pepper sauce
- 2 link sausages (deer, andouille, cajun)
- 4 cups cooked brown rice
Spinach & Cheese Stuffed Shells
By KrisR
Our stuffed shells are filled with spinach, sautéed onions and part-skim ricotta and topped with prepared marinara...
- 24 jumbo pasta shells, (8 ounces)
- 1 1/2 teaspoons extra-virgin olive oil
- 2 onions, finely chopped
- 2 pounds fresh spinach, trimmed and washed, or two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
- 2 cups part-skim ricotta cheese
- 2/3 cup plain dry breadcrumbs
- 1/2 cup freshly grated Parmesan cheese, divided
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 1 large egg white, lightly beaten
- 3 cups prepared marinara sauce, preferably low-sodium
Mac & Cheese
By KrisR
stovetop broccoli macaroni and cheese
- 12 oz whole wheat medium shells
- 4 cups broccoli florets
- 1 8 oz container creme fraiche
- 1/2 tsp hot sauce
- 2 1/2 cups sharp cheddar (or change it up)
- 1/2 tsp each garlic powder and ginger
- pepper TT
Summer Vegetable Curry
By KrisR
1. Heat oil in large high-sided saute pan over medium-high heat
- 1 Tbs olive oil
- 1 small onion, diced small
- 1 medium eggplant, cut into 1 inch cubes
- 1 medium zucchini, cut into small cubes
- 2 medium carrots, sliced into 1/2 inch moons
- 1 small bunch swiss chard, woody stems discarded and leaves torn into pieces
- 3/4 lb fresh plum tomatoes, diced medium
- 4 cloves garlic, minced
- 1 Tbs curry powder
- 1 tsp cumin
- 2 tsp coriander, divided
- 1/2 cup dry green lentils
- 1/4 tsp sea salt
- 1/4 tsp pepper
- 1 cup low-fat kefir
- 2 3oz pieces whole-wheat naan, each sliced into 4 pieces and lightly toasted
Tarragon Vinaigrette
By KrisR
Tarragon Vinaigrette from Melanie White
- 1/2 cup Vegetable or Canola Oil
- 1/4 cup Apple Cider Vinegar
- 1/3 cup Sugar
- 1 clove Garlic
- pinch of Pepper
- 1/4 tsp Paprika
- 1/4 tsp Salt
- 1 tsp Dried Tarragon
- 1/2 tsp Dijon Mustard
Tator Tot Casserole
By KrisR
Beef casserole with tater tots and cheese
- 2 lbs ground beef
- 1 small finely chopped onion
- 1 bag frozen tator tots
- 1 can cream of celery
- 1 can cream of mushroom
- 3/4 can water or milk
- 1 cup grated cheese
Bolognese Sauce with Variations
By KrisR
one sauce, 3 variation entrees
- 1 carrot, peeled and cut into chunks
- 1 celery rib, cut into chunks
- 1 small onion, cut into chunks
- 2 tsp olive oil
- 8 oz 90% lean ground beef
- 1 tsp low-sodium soy sauce
- 1/4 tsp sea salt, or more tt
- 1/4 tsp pepper
- 1 cup 2% milk
- 1 cup low-sodium beef broth
- 2 lb tomatoes, preferably Roma, peeled, halved and seeded
Clean Scalloped Potatoes
By KrisR
1. Preheat oven to 350. Coat a 2-qt baking dish with cooking spray
- Cooking Spray
- 2 tsp olive oil
- 1 medium onion, diced
- 1/2 tsp sea salt, divided
- black pepper to taste
- 2 cloves garlic, minced
- 1/4 tsp dried thyme
- 1 1/2 Tbs whole wheat flour
- 2 cups low fat milk
- 3 oz low fat monterrey jack or white cheddar cheese, grated
- 2 1/2 lb Russet potatoes, peeled and sliced as thin as possible
- 2 oz parmesan cheese, grated
- 2 Tbs whole wheat panko bread crumbs
Burrito- Veggie/Potato
By KrisR
Breakfast, Dinner or Lunch
- 3 Baked potatoes cubed
- 1 red pepper chopped
- 1 sweet onion chopped
- 1 TBSP olive oil
- 1-2 TBSP season salt -to taste
- 1/2 bunch chopped Kale
- 4-6 whole wheat tortillas
Summer Squash and Corn Soup
By KrisR
1.Heat oil in a large saucepan over medium heat
- 1 tablespoon extra-virgin olive oil
- 1 medium shallot, chopped
- 2 medium summer squash, (about 1 pound), diced
- 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
- 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
- 1/4 teaspoon salt
- 1 cup fresh corn kernels, (from 1 large ear; see Tip)
- 1 teaspoon lemon juice
- 1/4 cup crumbled feta cheese