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Recipes
Pistachio-Lemon Shortbread Cookies
By Reen
Preheat oven 300. Beat butter until creamy
- 1/4 c. powdered sugar
- 1/2 c. light brown sugar
- 2 c. flour
- 1 1/4 c. roasted, salted pistachio, chopped
- 2 tsp lemon extract
- 1 c. butter, room temp
Spicy Garlic Lime Chicken
By Reen
In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme...
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- 4 boneless, skinless chicken breast halves
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 3 tablespoons lime juice
Leek and Mushroom Gratin
By Reen
Melt 2 tablespoons butter in a small saucepan over low heat, then cool
- 3/4 stick unsalted butter, divided
- 1 cup fine dry bread crumbs
- 1/4 pound Gruyère, finely grated on small teardrop-shaped holes of a box grater (2 cups)
- 1/2 cup finely grated Parmigiano-Reggiano
- 2 teaspoons finely chopped garlic
- 1 tablespoon finely chopped flat-leaf parsley
- 3 pounds leeks, root ends trimmed
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken stock or reduced-sodium chicken broth
- 1/8 teaspoon grated nutmeg
- 1/2 teaspoon grated lemon zest
- 1 pound cremini mushrooms, trimmed and thinly sliced
- Equipment: a 1 1/2-quart oval gratin or other shallow baking dish
Artichoke and Goat Cheese Strata (Cooking Light)
By Reen
1. Heat a large nonstick skillet over medium heat
- 1 teaspoon olive oil
- 1/2 cup finely chopped shallots (about 1 large)
- 1 (10-ounce) package frozen artichoke hearts, thawed
- 2 garlic cloves, minced
- 1/2 teaspoon dried herbes de Provence
- 1 3/4 cups 1% low-fat milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 4 large eggs
- 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
- 1/2 (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)
- Cooking spray
- 3/4 cup (3 ounces) crumbled goat cheese, divided
Layered Coconut Cream Cheesecake Bars
By Reen
From Kraft Food & Family
- 84 NILLA Wafers, divided
- 6 Tbsp. butter, melted
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 2 Tbsp. sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 2-1/2 cups cold milk
- 1-1/2 cups BAKER'S ANGEL FLAKE Coconut, toasted, divided
Chicken Breasts Stuffed with Goat Cheese, Caramelized Spring Onions, and Thyme
By Reen
1. Heat oil in a large skillet over medium heat
- 1/2 teaspoon olive oil
- 1 1/3 cups thinly sliced spring onions (about 1 pound)
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup (3 ounces) crumbled goat cheese
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon fat-free milk
- 1 1/2 teaspoon chopped fresh thyme
- 6 (6 ounces) skinless, boneless chicken breast halves
- Cooking spray
- 1/2 cup dry white wine
- 1 cup fat-free, less-sodium chicken broth
Cottage Pancakes
By Reen
From Vintage Virginia Apples Web site, from Houston Chronicle --------- 87 Calories, 12 grams carbs, 2 grams pr
- 1 c. flour
- 1 Tb sugar
- 1 Tb baking powder
- 1/2 tsp salt
- 1 large egg, slightly beaten
- 1/4 c. low-fat sour cream (do not use nonfat)
- 1 c. whole or low-fat milk
- 2 Tb unsalted butter, melted
- 1 large apple, peeled, cored & coarsely grated
Fresh Corn Quiche
By Reen
Preheat oven to 375 Puree 1 cup of corn, add eggs, onion and flour
- 3 c. fresh corn kernels
- 3 large eggs
- 1/2 small chopped onion
- 1 Tb flour
- 5 tsp sugar
- 1 c. half and half
- 3 Tb melted butter
- pie crust
Grilled Chicken With Spinach And Pine Nut Pesto
By Reen
Heat a grill pan on medium high heat
- 2 boneless chicken breasts
- 2 cups lightly packed baby spinach leaves - (abt 2 oz)
- 1/4 cup pine nuts toasted
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon peel - (to 2)
- 1/3 cup olive oil plus
- 2 teaspoons olive oil
- Salt to taste
- Freshly-ground black pepper to taste
- 1/3 cup freshly-grated Parmesan
Chicken Satay-Cooking Light
By Reen
Nutritional Information Serving Size: 3 skewers Amount per serving Calories: 300 Fat: 15
- 1/3 cup unsalted dry-roasted peanuts
- 1 tablespoon toasted cumin seeds
- 2 tablespoons fresh lime juice
- 1 tablespoon dark sesame oil
- 1 teaspoon toasted coriander seeds
- 2 garlic cloves
- 1 shallot, peeled
- 1/3 cup light coconut milk
- 3 tablespoons brown sugar
- 1 tablespoon grated peeled fresh ginger
- 1/4 teaspoon ground turmeric
- 1 serrano chile, stem removed
- 6 skinless, boneless chicken thighs, cut into 36 pieces
- 1/2 teaspoon salt