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Recipes
Tomato & White Bean Soup with Chicken, Spinach & Parmesan
By KrisR
In a large stock pot, brink chicken broth, pasta sauce, beans and red pepper to a simmer
- 1 quart chicken stock
- 1 glass jar of favorite pasta sauce
- 1 can cannellini beans, rinsed and drained
- 3/4 tsp crushed red pepper
- S&P to taste
- 6 oz baby spinach, coarsely chopped
- 1/2 cup chopped fresh basil or 1 tsp dried
- 3/4 cup grated parmesan cheese
- 3 boneless, skinless chicken breasts, baked and sliced thin
Toscana Soup
By KrisR
Potatoes, sausage, garlic and kale simmered together in chicken stock and cream
- 1 lb spicy italian sausage, removed from casing
- 1 T vegetable oil
- 3/4 cup diced onion
- 3 cloves garlic
- 2-4 cups chicken stock (depending on how thick/thin you like it)
- 5 potatoes diced
- 2 cups chopped kale
- 1/3 cup cream
Chicken Rioja with Garlicky Spinach
By KrisR
1. Preheat oven to 450. Place red pepper on baking sheet and roast for 20 minutes, turning once
- 1 large red bell pepper
- 4 4oz boneless, skinless chicken breasts
- 1 tsp red wine vinegar
- 2 tsp olive oil
- 4 cloves garlic, minced
- 1/2 medium onion, diced
- 1 12oz bag spinach
- 1 cup packed basil leaves, chopped
- 1/8 tsp sea salt
- 1/4 tsp pepper
Pesto
By KrisR
Place the garlic and nuts in food processor
- 3 large garlic cloves
- 1/2 cup pine nuts or walnuts
- 2/3 cup parmesan cheese, grated
- 1 tsp salt
- 1/2 tsp pepper
- 3 cups loosely packed basil
- 2/3 cup extra virgin olive oil
Stuffed Chicken with Spicy Roasted Red Pepper Sauce
By KrisR
Chicken breast stuffed with goat cheese and asparagus topped with a spicy roasted red pepper sauce
- 3 small red bell peppers or 2 large
- 1 Tbs olive oil
- 1 Tbs balsamic vinegar
- 1 cup low-sodium chicken broth
- 2-3 garlic cloves, minced
- 1/2-1 jalepeno pepper, seeded and minced
- 1/2 tsp dried Italian seasoning
- S&P TT
- 2 boneless, skinless chicken breasts 4-6 oz each
- 2 Tbs goat cheese
- 6-8 asparagus spears, trimmed (if large, halved lengthwise)
Green Chile Hash with Eggs
By KrisR
1. Heat a large saute pan over medium heat and add potatoes, 3/4 cup water and oil
- 2 cups sweet potatoes, peeled and diced small
- 2 tsp olive oil
- 2 Poblano peppers, diced small
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 cup cooked black beans, drained and rinsed
- 1/4 cup low sodium salsa
- 1/4 cup packed cilantro leaves
- white vinegar, as needed
- 4 eggs
- S&P TT
Rice & Corn Cakes with Spicy Black Beans
By KrisR
These crispy fried patties get a swift kick from the easy-to-make bean-and-salsa accompaniment
- 1 cup instant brown rice
- 6 scallions, trimmed and sliced
- 2 teaspoons minced garlic
- 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme leaves, crushed
- 1 cup frozen corn
- 1 cup fresh whole-wheat breadcrumbs, (see Tip)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 large eggs
- 4 teaspoons extra-virgin olive oil, divided
- 1 15-ounce can black beans, rinsed
- 1 cup tomato salsa, mild, medium or hot
Mushroom Risotto, Oven Baked
By KrisR
Although traditional risottos use refined arborio rice and require constant stirring, you can achieve excellent res...
- 1 ounce dried porcini mushrooms, (1 1/2 cups)
- 1 1/2 cups hot water
- 4 teaspoons extra-virgin olive oil, divided
- 1 medium leek, trimmed, washed (see Tip) and sliced (1 cup)
- 1 cup short-grain brown rice, (see Ingredient notes)
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
- 1/2 cup dry white wine
- 3 cups reduced-sodium chicken broth
- 4 ounces cremini, or baby bella mushrooms, wiped clean, stemmed and quartered (see Ingredient notes)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley, divided
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
Gnocchi with Chard & White Beans Skillet
By KrisR
In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all w...
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1 16-ounce package shelf-stable gnocchi, (see Tip)
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup water
- 6 cups chopped chard leaves, (about 1 small bunch) or spinach
- 1 15-ounce can diced tomatoes with Italian seasonings
- 1 15-ounce can white beans, rinsed
- 1/4 teaspoon freshly ground pepper
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup finely shredded Parmesan cheese
Baked Chicken Wings
By KrisR
Buffalo wings baked!
- 1 cup cayenne pepper sauce
- 1 tsp garlic salt
- 24 chicken drummettes
- 2 T butter
- 1 cup bisquick baking mix
- 3/4 tsp onion salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- Ranch Dressing to serve