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Recipes
Penne with Brussels Sprouts and Crisp Bacon
By nichc
Healthy pasta dish from Cooking Light
- 12 oz uncooked penne (I use whole wheat)
- 3 cups trimmed, halved Brussels Sprouts (about 1 lb)
- 1/4 teaspoon salt
- 2 bacon slices
- 1 cup 1% milk
- 2 tablespoons all-purpose flour
- 1 (14 oz) can fat-free, less-sodium chicken broth
- 1 tablespoon butter
- 3/4 cup (3 oz) grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped hazelnuts, toasted (I replace w walnuts or omit)
- 1/4 teaspoon freshly ground black pepper
Grilled Tilapia with Smoked Paprika and Parmesan Polenta
By nichc
To prepare polenta: Bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a wh...
- Polenta:
- 4 cups fat-free milk
- 1 cup quick-cooking polenta
- 1/4 teaspoon salt
- 1/3 cup (1 1/2 ounces) grated Parmesan cheese
- Fish:
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) tilapia fillets
- Cooking spray
Crepes
By nichc
Classic & versatile
- 1/2 cup milk
- 2/3 cup flour
- 1/2 teaspoon salt
- 3 eggs
- 2 tablespoons melted butter
- If making sweet crepes replace melted butter with vanilla extract.
Oven-Baked Onion Rings
By nichc
Tangy Healthy Yummy Low-Fat
- Canola oil spray
- 4 cups baked potato chips
- 1/2 teaspoon cayenne pepper
- 1 cup low-fat buttermilk
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon fresh ground pepper
- 1 to 2 large Vidalia onions, peeled
Mayo variations
By nichc
A variety of ways to zip up mayo and take sandwiches to the next level
- Cajun:
- 1 cup mayo
- 1 tablespoon cajun seasoning
- Chipotle:
- 1 cup mayo
- 1 chipotle chili in adobo sauce
- Lemon-Herb:
- 1 cup mayo
- 2 tablespoons chopped fresh basil or rosemary
- 2 teaspoons grated lemon peel
- Pesto:
- 1 cup mayo
- 1 tablespoon dry pesto mix
- Roasted Pepper:
- 1 cup mayo
- 1/4 cup roasted red peppers
- 1/4 teaspoon dried oregano
- Southwestern:
- 1 cup mayo
- 1/4 cup salsa (your preference for heat)
- 1/4 teaspoon cumin
Sweet Crepes
By nichc
Great for breakfast & dessert
- 1 1/2 cup flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 2 tablespoons margarine/butter, melted
- 1/2 teaspoon vanilla
- 2 eggs
Cheese and Onion Pie
By nichc
Crisp pie filled with onions, garlic, and parsley making them a yummy snack or meal
- Filling:
- 3 tablespoons vegetable oil
- 4 onions, sliced thinly
- 4 garlic cloves, crushed
- 4 tablespoons parsley, finely chopped
- 3/4 cup sharp cheddar, grated
- salt & pepper
- Dough:
- 1 1/4 cups all purpose flour plus extra for dusting
- 1/2 teaspoon salt
- 1/3 cup butter, cut into small pieces
- 3-4 tablespoons water
Nutty Bars
By nichc
Caramel bars. A great dessert for picnics, parties & potlucks
- 2 sticks butter
- 1 cup brown sugar, packed full
- 1 cup walnuts (optional)
- Graham crackers, broken into 48 sticks
Zucchini Parmesan Crisps
By nichc
Cheesy & Healthy!
- Cooking spray
- 1 lb zucchini (about 2 med)
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- freshly ground pepper
Skinny Spagetti & Meatballs
By nichc
Cook yourself thin
- 2 12-14oz jars marinara sauce
- 2 slices bread (sandwich size)
- 3/4 cup water
- 1/3 lb each ground veal, pork & turkey
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 small onion, finely minced
- 1/3 cup chopped parsley
- 2 tablespoons chopped basil
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 8 oz whole-wheat spaghetti
- Extra cheese, basil, etc for garnish as desired.