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Recipes
Butternut Squash Soup
By cprzybyl
Nutritional Facts per serving CALORIES117
- 2 pounds butternut squash, peeled, seeded, and cut into 2" pieces
- 1 sweet potato, peeled and cut into 2" pieces
- 2 cans (13 3/4 ounces each) reduced-sodium chicken broth, defatted
- 2 tablespoons light molasses
- 2 tablespoons chopped fresh tarragon or sage
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large onion, chopped
- 1 tart apple, sliced
- 2 cloves garlic, sliced
- salt
- ground black pepper
- 1 cup 1% low-fat buttermilk
- 2 tablespoons chopped fresh italian parsley
- Alternate
- You can substitute frozen cubed or pureed butternut squash for the fresh squash. You can also use rinsed and drained canned sweet potatoes instead of fresh.
Turkey Sausage and Arugula Pasta
By cprzybyl
Nutritional Info (Per serving): Calories: 352, Saturated Fat: 3g, Sodium: 382mg, Dietary Fiber: 6g, Total Fat: 9g...
- 12 ounce(s) pasta, whole-wheat, shells or twists, or other short whole-wheat pasta 8 ounce(s) sausage, Italian turkey, hot, links, removed from casings 3 clove(s) garlic, chopped 8 cup(s) lettuce, aru
Fish Fillets Italiano
By cprzybyl
1.In a large frying pan, heat oil over medium heat
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes1/2 cup black olives, pitted and sliced
- 1 tablespoon chopped fresh parsley
- 1/2 cup dry white wine
- 1 pound cod fillets
The Best Pizza Crust
By cprzybyl
Amount Per Serving Calories: 78 Total Fat: 1g Cholesterol: < 1mg Sodium: 167mg Total Carbs: 14
- 1 1/4 teaspoons active dry yeast 2 cups bread flour 1 teaspoon salt 1 tablespoon white sugar 1 tablespoon nonfat dry milk powder 1 tablespoon margarine 1/3 cup warm water (110 degrees F/45 degrees C)
Weight Watchers Parmesan Chicken Cutlets
By cprzybyl
This chicken tastes so great that it is great to have for dinner even when you're not on a diet
- 1/4 cup parmesan cheese, grated
- 2 tablespoons dried Italian seasoned breadcrumbs
- 1/8 teaspoon paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fresh ground pepper
- 4 boneless skinless chicken breasts (about 1 pound)
Cowboy Bread
By cprzybyl
Amount Per Serving Calories: 278 Total Fat: 4
- 1/2 cup boiling water 3/4 cup cold milk 1 teaspoon white sugar 1 1/2 teaspoons active dry yeast 1 egg, beaten 2 tablespoons butter, melted and cooled 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 4 cups all-purpose flour
Pasta Siciliano
By cprzybyl
Directions Bring a large pot of lightly salted water to a boil
- 1 (16 ounce) package uncooked farfalle pasta
- 1/4 cup olive oil
- 3 cloves chopped garlic
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons lemon juice
- 1/2 cup pine nuts
- 1 (2.25 ounce) can sliced black olives
- 1/2 cup chopped sun-dried tomatoes
- 1 cup crumbled feta cheese
- salt and pepper to taste
Pat's Beer Can Grilled Chicken
By cprzybyl
Recipe courtesy The Neelys
- 2 tablespoons smoked paprika
- 2 tablespoons salt
- 2 tablespoons onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 4 pounds chicken, washed and dried
- Vegetable oil
- Beer Can Chicken Rub
- 1 (12-ounce) can beer
Italian Chicken Soup
By cprzybyl
PreparationHeat oil in heavy large saucepan over medium heat
- 1 tablespoon olive oil
- 1 green bell pepper, diced
- 1 small onion, chopped
- 3 large garlic cloves, chopped
- 1 tablespoon dried basil
- 2 teaspoons fennel seeds
- 1/4 teaspoon dried crushed red pepper
- 6 cups canned low-salt chicken broth
- 2 medium zucchini, diced
- 1 carrot, diced
- 1 9-ounce package fresh cheese ravioli
- 1 1/2 cups diced cooked chicken
- Grated Parmesan cheese
Brown Rice, Lentil, and Spinach Soup
By cprzybyl
1. Remove sausage from its casings
- 1 ⁄2 lb. sweet Italian sausage
- Heat 1⁄4 cup extra-virgin olive oil
- 2 carrots, finely chopped
- 2 ribs celery, finely chopped
- 1 large yellow onion, finely chopped
- 1 tsp. cumin seeds,
- 1 ⁄2 tsp. dried thyme
- 1 dried chile de ol
- 12 cups chicken broth
- 1 cup long-grain brown rice, rinsed
- 3 ⁄4 cup brown lentils, rinsed
- Kosher salt and freshly ground black pepper
- 1 ⁄2 lb. spinach, coarsely chopped