Junerodgers' profile page
Recipes
Cranberry Sauce
By junerodgers
Tart and sweet cranberry sauce adds color to any holiday meal
- 2 12-ounce bags of fresh cranberries
- 1 cup water
- 2/3 cup granulated sugar or agave
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 -inch piece of ginger, thinly sliced
- 2 oranges, zest and juiced
Zucchini Meatballs
By junerodgers
Preheat oven to 350. In a large mixing bowl, combine the ground beef, zucchini shreds, egg, bread crumbs, Italian s...
- 1 1/2 lb ground beef
- 1 medium zucchini, shredded (about 1 1/4 cup)
- 1 egg
- 1/2 cup bread crumbs (homemade or store bought)
- 1 tsp Italian seasoning
- 1 tsp salt and pepper
- 1/2 About 1/2 cup spaghetti sauce, to top meatballs
- Pasta & Sauce
Pepperoni Bread
By junerodgers
Mom's Recipe
- 3/4 cup pepperoni pieces
- 1 egg
- 1/4 cup grated parmesan or romano
- 2 T chopped parsley
- 1 loaf frozen bread dough
Healthy Low-Calorie Roasted Cabbage
By junerodgers
Delicious, easy, inexpensive and healthy
- 1 tsp. olive oil
- 2 T. bacon bits
- 2 T lemon juice
- 1 T. worcestershire
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 medium head of cabbage, quartered
Pasta Primavera
By junerodgers
Heat the oil in a large saute pan over medium-high heat
- 1 tablespoon olive oil
- 3 cloves minced garlic
- 1 red bell pepper, cleaned, seeded and cut into strips (6 ounces)
- 1/2 pound thin asparagus, trimmed and cut into 2-inch pieces
- 1 cup sliced button mushrooms (4 ounces)
- 1 cup grape or cherry tomatoes, sliced in 1/2 (6 ounces)
- 1 cup low-sodium chicken stock
- 1/2 cup 1 percent milk
- 1 tablespoon all-purpose flour, dissolved in 3 tablespoons water
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 large carrot (6 ounces) peeled and sliced into strips with a peeler (about 2 cups carrot ribbons)
- 3/4 pound whole-wheat linguine
- 1/2 cup (1 1/2 ounces) grated Parmesan
- 2 tablespoons chopped parsley leaves
- 1/4 cup shredded basil leaves
Eggplant Zucchini Bolognese Recipe
By junerodgers
Cook pasta according to package directions
- 1 pkg (16 oz) penne pasta
- 1 small eggplant, peeled and cut into 1-inch pieces
- 1 medium zucchini, cut into 1/4 inch slices
- 1 medium yellow summer squash, cut into 1/4 inch slices
- 1 cup chopped onion
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound lean ground beef (90% lean)
- 1 can (28 ounces) tomato puree
- 1 tablespoon Italian seasoning
- 1 tablespoon brown sugar
- 8 teaspoons grated Parmesan cheese
Penne with Shrimp
By junerodgers
1. Bring a large pot of lightly salted water to a boil
- 1 * 1 (16 ounce) package penne pasta
- 2 * 2 tablespoons olive oil
- 1/4 * 1/4 cup chopped red onion
- 1 * 1 tablespoon chopped garlic
- 1/4 * 1/4 cup white wine
- 2 * 2 (14.5 ounce) cans diced tomatoes
- 1 * 1 pound shrimp, peeled and deveined
- 1 * 1 cup grated Parmesan cheese
Christmas Meat Balls
By junerodgers
1. In a bowl, combine eggs, soup mix, bread crumbs, cranberries and parsley
- * SAUCE:
- * 2 eggs
- * 1 envelope onion soup mix
- * 1/2 cup seasoned bread crumbs
- * 1/4 cup chopped dried cranberries
- * 2 tablespoons minced fresh parsley
- * 1 1/2 pounds lean ground beef
- * 1 (16 ounce) can whole berry cranberry sauce
- * 3/4 cup ketchup
- * 1/2 cup beef broth
- * 3 tablespoons brown sugar
- * 3 tablespoons finely chopped onion
- * 2 teaspoons cider vinegar
Loaded Baked Potato and Buffalo Chicken Casserole
By junerodgers
Preheat oven to 500 F. Spray a 9-by-13-inch baking dish with cooking spray and set aside
- 6 medium potatoes cut into cubes (skin on)
- 1/3 cup oil (olive or vegetable)
- 1/2 teaspoon salt
- 1/2 tablespoon fresh ground pepper
- 1 tablespoon paprika
- 2 tablespoons garlic powder
- 5 tablespoons hot sauce
- 4 boneless skinless chicken breasts, cut into 1/2-inch cubes
- 2 cups shredded cheese (Mexican blend, cheddar, whatever you have on hand works!)
- 1/2 package (7 strips) Maple Leaf Ready Crisp Bacon, cooked and crumbled
- 1/2 cup diced green onion
Spinach Strawberry Salad
By junerodgers
Mix all ingredients in a large salad bowl
- Spinach Salad Recipe:
- 1 bag fresh baby spinach, wash drained and cooled.
- 1 container of fresh strawberries, washed and sliced.
- 6 ounces of salted cashew nuts
- 1/2 cup feta cheese (optional)
- 1 bottle of Brianna’s Brand Poppy Seed dressing. (You will use just enough to coat the spinach salad lightly, make sure the salad dressing is cold)