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Recipes
SKINNY VEGGIE LASAGNA
By suepeasley
Prep time: 10 mins Cook time: 50 mins Total time: 1 hour
- 3 cups chopped veggies of your choice
- 1/2 chopped onion
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 1 cup low fat ricotta cheese
- 1 egg
- 2 cups fresh spinach
- 2 cups tomato sauce
- 12 uncooked oven-ready whole grain lasagna noodles
- 1 cup mozzarella cheese, shredded
Slow Braised Beef Ragu
By suepeasley
10 hours and 15 minutes
- 3 stalks celery, cut into chunks
- medium carrot, chopped
- 1 onion
- 4 garlic cloves
- 1 TBSP olive oil
- 1 beef chuck roast (3-4) lbs. trimmed and cut into quarters
- 1/4 cup tomato paste
- 1 (14oz.)can diced tomatoes, drained
- 1 cup dry red wine
- 2 sprigs fresh rosemary
- 1 lb. pappardelle or egg noodles, cooked
- finely chopped parsley
- parmesan cheese
Chicken Thighs with Cilantro Sauce
By suepeasley
Heat skillet over med-high heat
- Cooking Spray
- 8 skinless boneless chicken thighs (about 2 lbs.)
- 1/2 tsp kosher salt, divided
- 2 TBSP finely chopped shallots
- 1 large garlic clove, minced
- 1/3 cup finely chopped cilantro
- 1 1/2 TBSP dark sesame oil
- 1 TBSP soy sauce
- 1/2 tsp Sirache (hot chili sauce)
- 1/2 tsp grated lime rind
Super Chicken Casserole
By suepeasley
How to Make It 1 Heat the oven to 400°F
- 1/2 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons butter, melted
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Broccoli Soup
- 1 cup milk
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 4 ounces (about 1 cup) elbow-shaped pasta, cooked and drained
- 2 cups cubed cooked chicken or turkey
- 1 package (10 ounces) frozen peas and carrots, cooked and drained
Breaded Pork Chops with Mushroom-Arugula
By suepeasley
Preheat oven to 475. On a rimmed baking sheet toss mushrooms with 2 TBSP oil
- 1 lb. button mushrooms, trimmed and halved
- 3 TBSP plus 2 tsp olive oil
- salt and pepper
- 3 slices of bread
- 1/3 cup chopped fresh parsley
- 4 tsp dijon mustard
- 4 bone-in pork chops
- 2 bunches arugula, trimmed and chopped
- 2 TBSP lemon juice plus wedges for serving
Chicken Piccata Pasta
By suepeasley
serves 4
- 8 multi-grain spaghetti (Barilla Plus)
- 1 cup flat leaf parsley, chopped
- 1 lemon, zested and juiced (about TBSP zest and 2 TBSP juice
- 1 lb. boneless, skinless chicken breasts
- kosher salt and pepper
- 2 TBSP olive oil
- 4 cloves garlic, chopped
- 1 TBSP capers, rinsed and chopped
- 1/2 tsp crushed red pepper flakes
- 1/2 cup dry white wine
Creamy Basil Sauce
By suepeasley
Blend in Vitamix
- 2 TBSP heavy cream
- 3 oz. cream cheese
- 1 Roma tomato, halved
- 1 garlic clove
- 9 fresh basil leaves
- sea salt
- pepper
Pork Tenderloin with Honey-Mustard Sauce
By suepeasley
1. Preheat oven to 400. Season pork with ½ tsp salt and pepper
- I pork tenderloin (1 lb)
- 3/4 tsp kosher salt, divided
- 1 tsp. freshly ground pepper, divided
- 2 TBSP.safflower or grape seed oil, plus extra for pan
- 1 large shallot, chopped
- 1 clove garlic, minced
- 1/4 cup each dry white wine, honey and Dijon mustard
- 1 TBSP red wine vinegar
- 1 1/2 tsp. chopped fresh thyme leaves
- 2 tsp. butter, softened
Spicy-Sweet Chicken Lettuce Cups
By suepeasley
Combine first 6 ingredients in a medium saucepan
- 2 cups cider vinegar
- 1 cup water
- 1/2 cup sugar
- 2 TBSP sliced serrano chile
- 3/4 tsp kosher salt
- 1 small garlic clove, crushed
- 1 cup matchstick cut carrots
- 1 1/2 cups shredded chicken breast
- 1 1/2 cups shredded chicken thighs or drumsticks
- 12 butter lettuce leaves
- 24 English cucumber slices
- 6 TBSP dry roasted peanuts, chopped
- 1/4 cup torn fresh mint
Cannoli Cones
By suepeasley
Place your ricotta in a strainer lined with a cheese cloth or paper towel
- 24 oz whole milk ricotta
- 3/4 cup sifted powdered sugar
- 1 cup chocolate chips