Brenie_shydee's profile page
Recipes
Rustic Tomato Soup with Cheesy Toasts
By brenie_shydee
1. Preheat broiler to high
- 1/2 cup coarsely chopped carrot
- 1/2 cup coarsely chopped onion
- 1/2 cup coarsely chopped fennel bulb
- 1 celery stalk, coarsely chopped
- 1 tablespoon olive oil
- 1 (26.46-ounce) box unsalted chopped tomatoes (such as Pomì), undrained
- 1 cup unsalted chicken stock
- 3/4 teaspoon freshly ground black pepper, divided
- 5/8 teaspoon salt
- 1 tablespoon butter
- 8 celery leaves
- 4 (1.5-ounce) slices diagonally cut whole-grain bread
- 3 ounces Gruyère cheese, shredded (about 3/4 cup)
Deep Dish Beef 'n' Bean Taco Pizza
By brenie_shydee
1. Preheat oven to 400°. Combine 2-1/2 cups flour, cornmeal, salt and yeast
- OPTIONAL TOPPINGS:
- 3 cups all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1 package (1/4 ounce) quick-rise yeast
- 2 cups warm water (120° to 130°), divided
- 1 tablespoon honey
- 1 pound ground beef
- 1 envelope taco seasoning
- 1 cup refried beans
- 1/3 cup taco sauce
- 2 cups shredded Colby-Monterey Jack cheese
- Shredded lettuce
- Chopped tomatoes
- Crushed tortilla chips
- Sliced ripe olives, drained
- Diced avocado
- Sour cream
- Salsa
Chicken Florentine Pasta
By brenie_shydee
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until done
- 2 boneless, skinless chicken breasts diced
- 3/4 teaspoon salt, divided
- 3/4 teaspoon black pepper, divided
- Cooking spray
- 8 ounces uncooked linguine
- 2 tablespoons canola oil
- 3 tablespoons all-purpose flour
- 1 teaspoon chopped fresh garlic
- 1 cup skim milk
- 1 cup fat-free, lower-sodium chicken broth
- 3 ounces Parmesan cheese, grated (about 3/4 cup)
- 4 cups fresh spinach leaves
Homemade Italian Pasta Salad
By brenie_shydee
1. Bring a large pot of lightly salted water to a boil
- 1 (8 ounce) package uncooked tri-color rotini pasta
- 6 ounces pepperoni sausage, diced
- 1 red onion, thinly sliced
- 1 small cucumber, thinly sliced
- 3/4 cup chopped green bell pepper
- 3/4 cup chopped red bell pepper
- 1 (6 ounce) can pitted black olives
- 1/4 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground mustard seed
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
French Toast Casserole
By brenie_shydee
1.Place bread cubes in greased 3-quart shallow baking dish
- 1 (16 ounce) loaf Pepperidge Farm® Cinnamon Swirl Bread, cut into cubes
- 6 eggs, beaten
- 3 cups milk
- 2 teaspoons vanilla extract
- confectioners' sugar
Easy Bacon and Pea Risotto
By brenie_shydee
Microwave bacon on plate on high 7 minutes or until crisp; drain on paper towels, then roughly chop
- 6 strip(s)bacon
- 2 cup(s) chicken broth
- 2 cup(s) water
- 1 tablespoon(s)olive oil
- 2 cup(s) Arborio rice
- 1 cup(s) frozen peas
- 1/2 cup(s)grated Parmesan, plus more for garnish
- 1 teaspoon(s)grated lemon peel
- 1/2 teaspoon(s)salt
- 1/4 teaspoon(s)pepper, plus more for garnish
A Lighter Key Lime Pie
By brenie_shydee
Preheat oven to 350°. To prepare crust, combine crumbs, sugar, salt, and chocolate in a bowl, stirring well to co...
- Crust:
- 1 cup graham cracker crumbs
- 1 tablespoon brown sugar
- 1/8 teaspoon salt
- 1 ounce premium white chocolate, grated or finely chopped
- 2 tablespoons butter, melted and cooled
- 1 tablespoon canola oil
- Cooking spray
- Filling:
- 1/2 cup plain 2% reduced-fat Greek yogurt
- 1/2 cup fresh Key lime juice or fresh lime juice
- 1/2 teaspoon grated lime rind
- 3 large egg yolks
- 1 (14-ounce) can fat-free sweetened condensed milk
- 3/4 cup frozen fat-free whipped topping, thawed
Chili Roasted Kale
By brenie_shydee
1.Preheat an oven to 400 degrees F (200 degrees C)
- 4 cups kale, washed and stems removed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chili powder
- 1/2 teaspoon kosher salt
Chicken Verde Enchiladas
By brenie_shydee
1. Place oven rack in lower third of oven, and preheat broiler to high
- 3/4 cup prechopped onion
- 3/4 cup unsalted chicken stock
- 1/2 cup salsa verde
- 1/3 cup finely chopped cilantro stems
- 2 tablespoons sliced pickled jalapeño pepper
- 5 teaspoons all-purpose flour
- 1/2 teaspoon ground cumin
- 2 garlic cloves, thinly sliced
- 8 ounces shredded skinless, boneless rotisserie chicken breast (about 2 cups)
- 3/4 cup chopped tomato
- 3 tablespoons reduced-fat sour cream
- 1 ripe peeled avocado, coarsely mashed
- 8 (6-inch) corn tortillas
- 4 ounces reduced-fat sharp cheddar cheese, shaved
- 2 tablespoons cilantro leaves
Sugar-free Pumpkin Roll
By brenie_shydee
Beat eggs and Equal for 5 minutes in a bowl
- 3 eggs
- 24 (1 g) packets Equal sugar substitute or 1 cup Equal sugar substitute or 7 1/4 teaspoons Equal Spoonful
- 1 cup pumpkin
- 1 teaspoon lemon juice
- 1 cup self-rising flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- FILLING
- 4 ounces light cream cheese, softened
- 1 1/2-2 cups light whipped topping
- 3 (1 g) packets Equal sugar substitute or 2 tablespoons Equal sugar substitute or 1 teaspoon Equal Spoonful