Brenie_shydee's profile page
Recipes
Coleslaw
By brenie_shydee
Toss cabbage and 1 tsp salt in colander over medium bowl
- 1 lb cabbage, shredded fine
- Salt and pepper to taste
- 1/2 of small red onion, chopped finely
- 1 tbls honey
- 2 tbls rice wine vinegar
- 2 tbls olive oil
- 1 tsp mustard
- 2 tsp minced tarragon leaves
- 1 lg Granny Smith apple, cut into 1/4 pcs
- 1 med head fennel, sliced thin (2 1/2c)
Swiss Strata Fondue
By brenie_shydee
Lightly oil 9x13 pan. Arrange bread evenly on bottom, sprinkle Gruyere and ham over bead
- 8 oz. whole wheat bread (4c)
- 1 c grated Gruyere cheese
- 2 oz. proscuitto ham
- 6 whole eggs
- 1 tbs dijon mustard
- 1 3/4 c skim milk
- 1/2 c dry white wine
- 1/2 c chopped scallions
- 1 c fat free cottage cheese
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/8 tsp cayenne pepper
- 1/2 c fresh grated Parmesan cheese
Healthier Chicken Enchiladas
By brenie_shydee
1. Preheat oven to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breast halves
- 1 onion, chopped
- 1 cup light sour cream
- 1 cup shredded reduced-fat Cheddar cheese
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (optional)
- 1 (15 ounce) can tomato sauce
- 1/2 cup water
- 1 tablespoon chili powder
- 1/3 cup chopped green bell pepper
- 1/3 cup chopped red bell pepper
- 1 clove garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 8 (10 inch) whole wheat flour tortillas
- 1 (12 ounce) jar taco sauce
- 3/4 cup shredded reduced-fat Cheddar cheese
Creamy Artichoke and Asparagus Lasagna
By brenie_shydee
1. Preheat oven to 375°. 2
- 1 tablespoon olive oil
- 2 cups thinly sliced leek (about 2 large)
- 1 pound asparagus, trimmed and cut into 1-inch pieces $
- 2 teaspoons minced garlic
- 2 teaspoons chopped fresh thyme
- 7 ounces frozen artichokes, thawed & coarsely chopped (about 2 cups)
- 1 1/2 cups 1% low-fat milk, divided
- 3 tablespoons all-purpose flour
- 1 cup organic vegetable broth
- 1 1/2 teaspoons grated lemon rind
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon nutmeg
- Dash of ground red pepper
- 4 ounces part-skim mozzarella cheese, shredded (about 1 cup)
- 2 ounces vegetarian Parmesan cheese, grated (about 1/2 cup)
- Cooking spray
- 6 cooked lasagna noodles
sweet sesame noodles w/Chicken & Broccoli
By brenie_shydee
1. Bring a large saucepan of water to a boil
- 1 (8-ounce) package uncooked soba
- 1 (8-ounce) package broccoli florets
- Cooking spray
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons rice vinegar
- 2 tablespoons dark sesame oil
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon creamy peanut butter
- 2 teaspoons toasted sesame seeds, divided
- 1 teaspoon brown sugar
- 1/4 teaspoon crushed red pepper
- 1 garlic clove, minced
- 3 green onions, chopped
Penne with Tomatoes and Breadcrumbs
By brenie_shydee
Combine tomatoes, 1/4 cup oil, garlic, and 2 teaspoons salt in a large bowl, and then season with pepper
- 3 1/2 pounds ripe tomatoes (preferably heirloom), cut into 1-inch pieces
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 1 teaspoon finely grated garlic (from about 2 cloves)
- Coarse salt and freshly ground pepper
- 2 1/2 cups coarse fresh breadcrumbs (from about 1/2 baguette)
- 1 pound penne
- 2 to 3 ounces ricotta salata or Parmesan cheese, shaved, for serving
Hasselback Potatoes
By brenie_shydee
1. Preheat the oven to 425 degrees F (220 degrees C)
- 4 (8 ounce) baking potatoes
- 2 tablespoons butter, melted
- salt and pepper to taste
- 2 tablespoons finely grated fresh Romano cheese
- 1 tablespoon seasoned dry bread crumbs
Pasta Carbonara w/Spicy Sausage
By brenie_shydee
1.Cook the pasta according to the package directions, adding the peas during the last minute of cooking
- 8 ounces pappardelle or fettuccine
- 1 1/2 cups frozen peas
- 1 tablespoon olive oil
- 4 Italian sausage links (about 1 pound)
- 2 large egg yolks
- 1/2 cup half-and-half
- 1/2 cup grated Parmesan (2 ounces), plus more for serving
- kosher salt and black pepper
Wisconsin Fried Cheese Curds
By brenie_shydee
1. Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C)
- 2 quarts corn oil for frying
- 1/4 cup milk
- 1 cup all-purpose flour
- 3/4 cup beer
- 1/2 teaspoon salt
- 2 eggs
- 2 pounds cheese curds, broken apart
Summer Vegetable Rigatoni w/Chicken
By brenie_shydee
1. Cook pasta according to package directions for 10 minutes, omitting salt and fat
- 12 ounces uncooked rigatoni
- 1 1/2 cups diagonally sliced sugar snap peas
- Cooking spray
- 3 (6-ounce) skinless, boneless chicken breast halves
- 1 teaspoon freshly ground black pepper, divided
- 3/4 teaspoon kosher salt, divided
- 1/4 cup olive oil
- 2 tablespoons sliced garlic
- 2 oregano sprigs
- 2 thyme sprigs
- 1/2 cup unsalted chicken stock
- 3 ounces Parmigiano-Reggiano cheese, grated and divided (about 3/4 cup)
- 2 cups multicolored cherry tomatoes, halved
- 1/4 cup small fresh basil leaves
- 1 teaspoon fresh oregano leaves
- 1 teaspoon fresh thyme leaves