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Recipes
Zucchini Lasagna
By Malooga
By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) las
- 1 lb 93% lean beef
- 3 cloves garlic
- 1/2 onion
- 1 tsp olive oil
- salt and pepper
- 28 oz can crushed tomatoes
- 2 tbsp chopped fresh basil
- 3 medium zucchini, sliced 1/8" thick
- 15 oz part-skim ricotta
- 16 oz part-skin mozzarella cheese, shredded (Sargento)
- 1/4 cup Parmigiano Reggiano
- 1 large egg
Crispy Cheddar Chicken
By Malooga
1. Cut each chicken breast into 3 large chunks
- Chicken:
- 4 large chicken breasts
- 2 sleeves Ritz crackers
- 1/4 t salt
- 1/8 t pepper
- 1/2 C milk
- 3 C cheddar cheese, grated
- 1 t dried parsley
- Sauce:
- 1 14 ounce can cream of chicken soup
- 2 T sour cream
- 2 T butter
Easy Ice Cream Cake
By Malooga
Line an 8½-by-4½-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long ...
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- 6 ice cream sandwiches (3.5 ounces each)
- 1/2 cup chocolate chips, chopped
Zucchini Tots
By Malooga
Getting your family to eat their veggies can often be difficult
- 1 cup zucchini, grated
- 1 large egg
- 1/4 medium onion, diced
- 1/4 cup reduced fat sharp cheddar cheese, grated
- 1/4 cup seasoned breadcrumbs
- salt and pepper to taste
- cooking spray
LIME-COCONUT ZUCCHINI CARPACCIO WITH AVOCADO-PISTACHIO DRIZZLE
By Malooga
With rising temperatures and the summer months just around the corner, zucchinis are coming back into season
- For the carpaccio:
- 3 medium zucchinis
- juice of 2 limes
- extra virgin olive oil, to drizzle (about 1 tbsp)
- pepper, to taste
- 2 tbsp chopped cilantro
- 2 tbsp coconut flakes
- For the dressing:
- 1/2 tbsp olive oil
- 1/2 tbsp water
- 1 tbsp lemon juice
- 1 avocado, insides cubed
- 1/2 cup deshelled roasted and salted pistachios
5 minute-4 ingredient no bake cheesecake
By Malooga
Gluten and color free I have always loved this recipe, my grandmother passed it down to me when I started my own...
- 1 can of sweetened condensed milk (14 oz.)
- 1 8 ounce tub of cool whip
- 1/3 cup of lemon or lime juice
- 1 8 ounce package of cream cheese.
Spanish-Style Quinoa (replacement for Spanish rice)
By Malooga
Heat oil in a large skillet pan over medium heat
- Tbsp olive or canola oil
- 1 cup uncooked quinoa
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small green bell pepper, chopped
- 1 (8oz) can low sodium or no salt added tomato sauce
- 2 1/2 cups water
- 1 tsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 tsp ground cumin
Gluten Free Cream Puffs - Gluten-Free on a Shoestring
By Malooga
First, make the pastries. Preheat your oven to 375°F
- PASTRY
- 1 cup milk (not nonfat)
- 4 tablespoons (56 g) unsalted butter, at room temperature
- 1/8 teaspoon kosher salt
- 1 cup (140 g) Gluten Free Pastry Flour*
- 4 large eggs at room temperature, beaten
- WHIPPED CREAM
- 3/4 cup (6 fluid ounces) heavy whipping cream, chilled
- 1/4 cup (29 g) confectioners’ sugar
- 1/8 teaspoon kosher salt
- CHOCOLATE DRIZZLE
- 4 ounces dark chocolate, chopped
- 1/2 cup (4 fluid ounces) heavy whipping cream
Buffalo Chicken Garbage Bread
By Malooga
Cut chicken into cubes. Season with salt and pepper
- 2 boneless chicken breasts
- 1 tsp. olive oil
- 1 pizza dough (I used store bought and let it sit out for about 20 minutes)
- 8 oz. of shredded mozzarella cheese (I used part skim)
- 3 oz. of shredded cheddar cheese
- 1/2 cup of Franks Wing Sauce
- 1/3 cup of ranch or blue cheese dressing
Juicy Roast Turkey Breast
By Malooga
Turkey gets the short end of the stick when it comes to cooking it at any time other than the holidays or being sli...
- 1 bone-in turkey breast half, about 2 1/2 pounds, with skin on
- 1-2 tablespoons butter
- 1/2 lemon
- 1/2 head of garlic, crushed with paper on
- 1 cup white wine
- 4-6 sprigs of fresh thyme
- kosher salt and pepper