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By cprzybyl
Sometimes you just need some chicken soup
- 1 1/2 lb. raw boneless skinless chicken breasts, halved
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- Two 14.5-oz. cans (about 3 1/2 cups) fat-free chicken broth
- One 15-oz. can cannellini (white kidney) beans, drained and rinsed
- One 14.5-oz. can stewed tomatoes (not drained)
- 2 cups bagged coleslaw mix
- 2 carrots, chopped
- 1 small onion, finely diced
- 1 cup frozen peas
- 1/2 tsp. fresh thyme
- 1 bay leaf
Flatbread with Arugula, Asparagus, and Fried Eggs
By cprzybyl
Place spinach in microwave-safe bowl
- 1 cup (packed) fresh spinach (about 2 ounces)
- 1 cup (packed) arugula leaves (about 2 ounces) plus additional (for garnish)
- 1/2 cup plus 2 tablespoons extra-virgin olive oil plus additional (for brushing)
- 4 garlic cloves, coarsely chopped
- 1 cup (or more) warm water (110F to 115F), divided
- 1 tablespoon honey
- 2 1/4-ounce packets active dry yeast
- 3 cups all purpose flour
- 1/4 teaspoon coarse kosher salt
- Cornmeal (for sprinkling)
- 8 ounces fingerling potatoes, cooked, cooled, cut crosswise into 1/3-inch slices
- 8 ounces asparagus; thin stalks cut into 1/2-inch pieces, thick stalks cut into 1/4- to 1/3-inch pieces
- 2 large ears of corn, husked, kernels cut from cobs
- 2/3 cup fresh peas or frozen peas, thawed
- 3/4 cup ricotta cheese (not drained)
- 8 large eggs
- Parmesan cheese shavings
- Special Equipment
- Heavy-duty stand mixer with dough hook attachment
Saras Roast Chicken with Sage and Garlic
By cprzybyl
1. Heat oven to 475. Rinse chicken under cold water; pat dry with paper towels
- 1 4-lb. chicken
- 1 lemon
- 22 fresh sage leaves
- 3 cloves garlic
- 6 tbsp. unsalted butter,
- at room temperature
- Kosher salt
- 2 tbsp. olive oil
- Ground black pepper, to taste
- 8 sprigs parsley
- 2 small onions, quartered
- 2 carrots, cut into 2" pieces
- Fleur de sel
Slow-Cooker Veggie Chili
By cprzybyl
Kelly and Mark Leishear, Milton, Delaware, Southern Living JANUARY 2008
- 2 large carrots, diced (1 cup)
- 2 celery ribs, diced (1/2 cup)
- 1 medium-size sweet onion, diced
- Vegetable cooking spray
- 2 (8-oz.) packages sliced fresh mushrooms
- 1 large zucchini, chopped (1 1/2 cups)
- 1 yellow squash, chopped (1 cup)
- 1 tablespoon chili powder
- 1 teaspoon dried basil
- 1 teaspoon seasoned pepper
- 1 (8-oz.) can tomato sauce
- 3 cups tomato juice
- 2 (14 1/2-oz.) cans diced tomatoes, undrained
- 4 (15-oz.) cans pinto, black, great Northern, or kidney beans, rinsed and drained
- 1 cup frozen whole kernel corn
Peanut Butter Vegetable Chicken Soup
By cprzybyl
PREP TIME 15 Min COOK TIME 35 Min READY IN 50 Min
- 8 cups chicken broth
- 2 cups diced, cooked chicken meat
- 1 cup peeled and cubed potatoes
- 1 cup diced carrots
- 1 cup diced zucchini
- 1 cup broccoli florets
- 1 cup canned whole tomatoes, chopped
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1/2 cup peanut butter
- 1 tablespoon chopped fresh parsley
- salt to taste
- ground black pepper to taste
Honeyed Pork Chops
By cprzybyl
Preheat oven to 325 degrees F (165 degrees C)
- 2 tablespoons vegetable oil 6 boneless pork chops 3 tablespoons honey 1/2 cup water 1/4 cup soy sauce 1 small onion, chopped 1/4 teaspoon ground ginger 1/8 teaspoon ground black pepper
Fresh Tomato Salsa
By cprzybyl
In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice
- 3 tomatoes, chopped
- 1/2 cup finely diced onion
- 5 serrano chiles, finely chopped
- 1/2 cup chopped fresh cilantro
- 1 teaspoon salt
- 2 teaspoons lime juice
Herb Roasted Pork Loin and Potatoes
By cprzybyl
Amount Per Serving Calories: 348 | Total Fat: 12
- 6 medium potatoes, peeled and quartered
- 2 * 2 tablespoons olive oil
- 1/2 * 1/2 teaspoon dried thyme
- 1/2 * 1/2 teaspoon garlic powder
- 1 1/2 * 1 1/2 teaspoons chopped fresh chives
- * salt and pepper to taste
- 1 * 1 (4 pound) boneless pork loin roast
- 1 * 1 teaspoon dried thyme
- 1 * 1 teaspoon garlic powder
- 1 * 1 teaspoon onion powder
- * salt and pepper to taste
Maple-Apple Chicken Breasts
By cprzybyl
This recipe would also be very good with pork Nutritional Info (Per serving): Calories: 284, Saturated Fat: 1
- 24 ounce(s) chicken breast halves, 4 (6-ounce) skinless, boneless 1/2 cup(s) juice, apple 2 tablespoon maple syrup 1/2 teaspoon thyme, fresh cooking spray 1 tablespoon butter, light, stick 2 large app