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Recipes
Linguine with Ricotta Meatballs
By brenie_shydee
1. Cook pasta according to package directions, omitting salt and fat; drain and keep pasta warm
- 1 (9-ounce) package refrigerated fresh linguine
- 1 ounce pecorino Romano cheese, grated and divided (about 1/4 cup)
- 1/2 cup panko
- 1/3 cup part-skim ricotta cheese
- 8 ounces ground sirloin (90% lean)
- 1 large egg, lightly beaten
- 1 garlic clove, grated
- Cooking spray
- 2 cups lower-sodium marinara sauce (such as Dell'Amore)
- Small basil leaves (optional)
Minute Steaks with Barbeque Butter Sauce
By brenie_shydee
Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface
- 2 (5 ounce) boneless sirloin steaks
- salt and freshly ground black pepper to taste
- 1/2 cup beef broth
- 1 1/2 tablespoons barbeque sauce
- 1 dash hot pepper sauce
- freshly ground black pepper
- 1 teaspoon cold butter, or more to taste
- 1 tablespoon vegetable oil
Ham & Cheese Bowties
By brenie_shydee
1. Preheat oven to 350 degrees F (175 degrees C)
- 8 ounces farfalle (bow tie) pasta
- 1/4 cup butter
- 1 clove garlic, minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 cups milk
- 1/2 teaspoon prepared mustard
- 2 1/2 cups shredded Colby cheese
- 4 ounces cooked ham, julienned
- 1/4 cup grated Parmesan cheese
Lemon Lavender Poppy Seed Cake
By brenie_shydee
Preheat oven to 350 degrees F
- 3 cups all-purpose flour
- 1 tablespoon poppy seeds
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups sugar
- 3 tablespoons dried lavender buds*
- 1 cup butter, softened
- 3 eggs
- 1 teaspoon vanilla
- 1 1/2 cups milk
- 1 lemon (2 tsp. zest, 3 Tbsp. juice)
- Lemon Buttercream Frosting
- 1/2 cup butter, softened
- 8 cups powdered sugar
- 2 teaspoons lemon zest
- 4 tablespoons lemon juice
- 4 - 6 tablespoons whipping cream
Chard, Caramelized Onion and Gruyere Crepes
By brenie_shydee
1. To prepare crepes, weigh or lightly spoon flour into dry measuring cups; level with a knife
- Crepes:
- 3.4 ounces whole-wheat pastry flour (about 3/4 cup)
- 3/4 cup plus 2 tablespoons 1% low-fat milk
- 1/2 teaspoon chopped fresh rosemary
- 1/4 teaspoon salt
- 2 large eggs
- 2 tablespoons olive oil, divided
- 2 teaspoons butter, melted
- Filling:
- 1 teaspoon olive oil
- 1 large onion, halved and thinly sliced
- 2 tablespoons water
- 1 1/2 teaspoons minced garlic
- 1 pound Swiss chard, trimmed and thinly sliced (about 8 cups)
- 2 tablespoons pine nuts, toasted
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 ounce 1/3-less-fat cream cheese
- Cooking spray
- 1 ounce Gruyère cheese, finely grated (about 1/4 cup)
Tortilla Torte
By brenie_shydee
Heat oven to 425 Lightly oil a 9" pie pan
- 1 16 oz. can fat free refried beans
- 1/2 ripe avocado, coarsely chopped
- 1/2 c plus 2 tbs chopped scallions
- 1/4 c green chili salsa
- salt and pepper to taste
- 1 10ox can enchilada sauce
- 8 6" tortillas
- 2/3 c grated cheddar cheese
- 1/2 c nonfat plain yogurt
Hot Artichoke Dip
By brenie_shydee
Preheat oven 400. Reserve 1 tbls of cheese
- 1 c freshly grated parmesan cheese, divided
- 1 - 14 oz can artichokes, drained
- 3 tbls fat free mayo
- 1 clove garlic, minced
- 1 tbls fresh lemon juice
- Pinch paprika
- 2 tbls minced onion
- 1/4 tsp salt
- Black pepper to taste
Turkey Monte Cristo
By brenie_shydee
1.Preheat oven to 400 degrees
- 2 tablespoons unsalted butter, softened, for brushing
- 6 large eggs, lightly beaten
- 1 1/4 cups whole milk
- Coarse salt and freshly ground white pepper
- 1/2 cup cranberry sauce, coarsely chopped if chunky
- 8 3/4-inch-thick slices white bread, such as Pullman
- 12 ounces thinly sliced roast turkey
- 4 ounces extra-sharp cheddar, grated
Chicken and Melon Salad
By brenie_shydee
Cut melon in half, and remove seeds
- 1 honeydew melon
- 6 cups cubed, cooked chicken meat
- 2 cups chopped celery
- 2 cups seedless grapes
- 1 (8 ounce) can sliced water chestnuts
- 1/2 cup sour cream
- 1/2 cup plain yogurt
- 1 1/2 teaspoons curry powder
Lavendar Lemonade
By brenie_shydee
1.Place ice cubes into a 2 quart pitcher
- 1 tray ice cubes
- 1/4 cup dried lavender
- 2 cups boiling water
- 3/4 cup white sugar
- 8 lemons
- 5 cups cold water, or as needed