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Recipes
Verde Sauce
By Reen
A. Sheely from Taste of Home
- 6 green onions, cut into thirds
- 5 garlic cloves, peeled
- 2 tsp grated lemon peel
- 3 c. loosely packed basil leaves
- 3 c. loosely packed parsley sprigs
- 10 oz jar of green olives with pimientos, drained
- 3 1/2 oz jar capers, drained
- 3 Tb lemon juice
- 1/4 tsp crushed red pepper flakes
- 1 c. grated Parmesan & Romona blend
- 1 c. olive oil
- Hot cooked pasta
Chessy Chicken Empanadas
By Reen
From the Neelys & Kraft Food & Family
- 2 cups shredded cooked chicken breasts
- 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
- 1/3 cup KRAFT SANDWICH SHOP Chipotle Flavored Reduced Fat Mayonnaise
- 2 Tbsp. chopped fresh cilantro
- 1 egg
- 1 Tbsp. water
- 1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
- 1 tsp. chili powder
- 1 can black beans (optional..I add them)
Basil Walnut Pesto
By Reen
ONE: Heat a dry skillet over medium-high heat
- 1 tbsp unsalted walnut halves or pieces
- 1/4 cup fresh basil leaves
- 1 small clove garlic, minced
- 1 tbsp olive oil
- 1 tbsp grated reduced-fat Parmesan cheese
- 1/8 tsp sea salt
Crispy flounder and roasted tomatoes
By Reen
May 2012 Cooking Light
- 2 tbsp capers
- 1 tbsp olive oil
- 1 pint cherry tomatoes
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup thinly sliced fresh basil
- 1 cup panko breadcrumbs
- 1 tbsp chopped fresh parsley
- 2 tsp chopped freh thyme
- 4 (6-ounce) skinless flounder fillets
- Cooking spray
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp olive oil, divided
Coconut Caramel Pie
By Reen
Houston Chronicle February 13, 2013
- 1 9-inch baked pie shell
- 3/4 cup sugar
- 5 tablespoons flour
- 1/4 teaspoon salt
- 2 cups milk
- 3 egg yolks (beaten)
- ¹⁄3 cup sugar
- 1 tablespoon butter
- 1/2 teaspoon vanilla
- 1/2 cup finely chopped pecans
- 8 ounces whipped cream
- Coconut, for garnish
Crispy Nutty Pear Parfait
By Reen
H-E-B Holiday Recipes
- 3 lemons
- 6 firm Bartlett pears
- 1 c. walnut pieces*
- 1/2 c. H-E-B Brown Sugar
- 1/2 tsp. Central Market Organics Ground Korintje Cinnamon
- 2 1/2 c. fat free Greek yogurt
- 1 tsp. H-E-B The Baker's Scoop Double Vanilla Extract
- 1/2 c. sugar or 0 calorie sweetener
lowfat & crunchy lemon poppy seed muffins
By Reen
Preheat oven to 350 For the muffins: Mix flour, baking soda, baking powder, salt, poppy seeds, ginger, and clov...
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp almond extract
- 1/4 cup canola oil
- 1/4 cup soy milk
- 1/4 cup orange juice
- 1/2 cup applesauce
- 1 egg
- 1 TBSP poppy seeds
- For the crunchy topping
- 1 cup cornflakes, crushed
- 2 TBSP amaretto or 1/2 tsp almond extract
- powdered sugar
Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing
By Reen
1. Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked orecchiette pasta
- 1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas
- 1/2 pound medium shrimp, peeled and deveined
- 1 cup thinly sliced radishes
- 1/3 cup reduced-fat mayonnaise
- 1/4 cup fat-free buttermilk
- 3 tablespoons minced fresh chives
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 2 garlic cloves, minced
Cannelloni with Vegetables in Parmesan Cream Sauce
By Reen
Wine Enthusiats May 2012
- 8 1/2 tablespoons unsalted butter
- 3 ounces pumpkin, cleaned and julienned
- 3 ounces leeks, cleaned and julienned
- 3 ounces zucchini, peeled and julienned
- 3 ounces porcini mushrooms, cleaned and julienned
- 1 ⁄3 cup chicken stock, plus extra for cooking
- 2 1/2 cups heavy cream, divided
- 3 1/2 cups grated Parmesan cheese, divided
- 20 grams black truffle, grated
- Freshly ground salt and black pepper, to taste
- 1 large ravioli pasta sheet, fresh, approximately pound
- 60 grams black truffle, sliced
- Olive oil
Apple Kuchen
By Reen
1. Preheat oven to 350°. 2
- 3 Fuji apples, peeled, cored, and sliced
- 2 tablespoons fresh lemon juice
- 1 cup sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt, divided
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1 teaspoon baking powder
- 1/2 cup butter, softened and divided
- 3 ounces cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup nonfat buttermilk
- 1/2 cup chopped walnuts, toasted
- Cooking spray
- 1/4 cup apricot preserves
- 2 teaspoons apple juice