Mmcgowane's profile page
Recipes
Buttered Egg Noodles (Best Ever)
By mmcgowane
The creamiest buttered egg noodles you will ever taste
- 2 Wyler's chicken bouillon cubes
- 1 1/2 cups water
- 1/2 cup real butter
- 8 ounces egg noodles
Peanut Butter Chocolate Dessert
By mmcgowane
No baking required for this peanut butter chocolate pie
- 20 chocolate cream-filled chocolate sandwich cookies, divided
- 2 tablespoons butter, softened
- 1 package (8-ounces) cream cheese, softened
- 1/2 cup peanut butter
- 1 1/2 cups confectioners' sugar, divided
- 1 carton (16 ounces) frozen whipped topping, thawed, divided
- 15 miniature peanut butter cups, chopped
- 1 cup cold milk
- 1 (3.9-ounce) package instant chocolate fudge pudding mix
Eggplant Parmesan
By mmcgowane
Kathy Kitchens Downie, RD,, Cooking Light SEPTEMBER 2010
- Eggplant:
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 2 cups whole-wheat panko (Japanese breadcrumbs)
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
- Cooking spray
- 1/2 cup torn fresh basil
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1/2 teaspoon crushed red pepper
- 1 1/2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1 (16-ounce) container part-skim ricotta cheese
- 1 large egg, lightly beaten
- Remaining ingredients:
- 1 (24-ounce) jar premium pasta sauce
- 1/4 teaspoon salt
- 8 ounces thinly sliced mozzarella cheese
- 3/4 cup (3 ounces) finely grated fontina cheese
Buffalo Chicken Sub
By mmcgowane
Preheat the oven to 425 degrees F
- 1 tablespoon vegetable oil
- 2 pounds boneless, skinless chicken thighs
- Salt and ground black pepper
- 1 tablespoon dark brown sugar
- 2 teaspoons paprika
- 1/4 teaspoon cayenne
- 1 cup your favorite wing sauce, such as Frank's RedHot
- 2 medium carrots, diced
- 2 celery ribs, diced
- 2 tomatoes, seeded and diced
- One 36-inch fresh French loaf
- 1 cup blue cheese crumbles
- Homemade Ranch Dressing, recipe follows
- 1 1/2 cups mayonnaise
- 1/2 cup buttermilk
- 1 teaspoon granulated garlic
- 1/2 teaspoon fresh dill, minced
- 1/2 teaspoon honey or agave syrup
- 1/3 teaspoon salt
- 1/4 teaspoon Dijon mustard
- 1/8 teaspoon ground black pepper
Best Baked Manicotti
By mmcgowane
Directions Adjust oven rack to middle position and heat oven to 375 degrees
- 1 28-ounce can diced tomatoes (in juice)
- 1 28-ounce can crushed tomatoes
- 2 tablespoons extra-virgin olive oil
- 3 medium cloves garlic, finely minced
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt
- 2 teaspoons dried basil
- 3 cups part-skim ricotta cheese
- 4 ounces grated Parmesan cheese (about 2 cups)
- 8 ounces shredded mozzarella cheese (about 2 cups)
- 2 large eggs , lightly beaten
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)
- 2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
- 16 no-boil lasagna noodles (I use the Barilla brand – apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)
Five-Tomato Salad
By mmcgowane
Directions 1. For dressing, combine the olive oil, vinegar, green onion, basil, sugar, mustard...
- 2 tablespoons olive oil or salad oil
- 2 tablespoons white wine vinegar
- 1 tablespoon thinly sliced green onion or snipped fresh chives
- 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
- 1 teaspoon sugar
- 1/2 teaspoon Dijon-style mustard
- 1/4 teaspoon salt
- Spinach leaves
- 3 Roma tomatoes, sliced
- 2 medium red tomatoes, sliced
- 1 medium yellow tomato, sliced
- 1/2 cup red cherry tomatoes, halved
- 1/2 cup yellow cherry tomatoes, halved
- 1/2 cup crumbled feta, Gorgonzola, or blue cheese (2 ounces)
- Freshly ground black pepper
Eclair Cake
By mmcgowane
In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 1 (8 ounce) container frozen whipped topping, thawed
- 3 cups milk
- 1 (16 ounce) package graham cracker squares
- 1 (16 ounce) package prepared chocolate frosting
Mexican Fruit Salad
By mmcgowane
Fresh, sweet and nutritious fruits with a savory spice to entice the taste buds
- 1/4 cup no calorie sweetener
- 1 cup seedless grapes, halved
- 1 tsp ancho chili powder
- 1/2 tsp salt
- 1/4 cup lime juice
- 2 cups mango chunks
- 2 cups cantaloupe or honeydew melon chunks
- 1/2 cup orange juice
- 1 cup pineapple chunks
- 4 cups strawberries, halved
Quick Shrimp Enchilada Bake
By mmcgowane
Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray
- 1 pound peeled cooked shrimp, (see Ingredient Note), tails removed, diced
- 1 cup frozen corn, thawed
- 2 4-ounce cans chopped green chiles, (not drained)
- 2 cups canned green enchilada sauce, or green salsa, divided
- 12 corn tortillas
- 1 15-ounce can nonfat refried beans
- 1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Chicken Breasts with Mushroom Cream Sauce
By mmcgowane
Season chicken with pepper and salt on both sides
- 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 1 medium shallot, minced
- 1 cup thinly sliced shiitake mushroom caps
- 2 tablespoons dry vermouth, or dry white wine
- 1/4 cup reduced-sodium chicken broth
- 2 tablespoons heavy cream
- 2 tablespoons minced fresh chives, or scallion greens