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Recipes
Super Stupendous Potato Salad
By brenie_shydee
1 garlic clove, peeled 3 pounds small red potatoes, quartered 2 tablespoons cider vinegar, divided 1-1/2 teaspo
- 1 garlic clove, peeled
- 3 pounds small red potatoes, quartered
- 2 tablespoons cider vinegar, divided
- 1-1/2 teaspoons salt, divided
- 6 hard-cooked large eggs, divided
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1 medium sweet onion, finely chopped
- 2 celery ribs, finely chopped
- 2 tablespoons minced fresh parsley
Grilled Mediterranean Vegetables w/Spiced Chili Oil
By brenie_shydee
1.Prepare the couscous according to the package directions
- 2 cups couscous
- 6 zucchini and/or yellow squash (about 2 1⁄2 pounds total), sliced 1⁄4 inch thick
- 1 large eggplant (about 1 pound), sliced 1⁄4 inch thick
- 1 quart cherry tomatoes (preferably on the vine)
- 2 bunches scallions, trimmed
- 1/2 cup olive oil
- kosher salt and black pepper
- Spiced Chili Oil or store-bought harissa (North African chili sauce, found in the international aisle)
- 1 cup olive oil
- 4 cloves garlic, chopped
- 2 teaspoons crushed red pepper
- 2 teaspoons paprika
- 3/4 teaspoon ground cumin
- 2 tablespoons tomato paste
- 2 teaspoons finely grated orange zest, plus 1⁄4 cup juice
- kosher salt and black pepper
Giada's Vegetable Parmesan
By brenie_shydee
Serve w/bean, artichoke brushetta
- Butter, for greasing
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
- 2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
- 1 red bell pepper, cut into thirds
- 1 yellow bell pepper, cut into thirds
- 1 orange bell pepper, cut into thirds
- 1 (26-ounce) jar marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan
- 1 cup plain bread crumbs
Healthier Chicken Pot Pie IX
By brenie_shydee
1.Preheat oven to 425 degrees F (220 degrees C)
- 1 pound skinless, boneless chicken breast halves - cubed
- 1 1/2 cups sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 3 tablespoons butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup low-fat (1%) milk
- 1/4 cup chopped Italian parsley
- 2 (9 inch) unbaked whole wheat pie crust
Basil spaghetti w/Cheesy, Broiled Tomatoes
By brenie_shydee
1.Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot
- 12 ounces spaghetti
- 3 large beefsteak tomatoes (about 1 1/2 pounds), each cut into 4 thick slices
- 3 tablespoons olive oil, plus more for the baking sheet
- kosher salt and black pepper
- 8 ounces fresh mozzarella, grated
- 1/4 cup grated Parmesan (1 ounce), plus more, shaved, for serving
- 2 cloves garlic, chopped
- 1/4 to 1/2 teaspoon crushed red pepper
- 3/4 cup torn fresh basil leaves, plus more for serving
Cappellaci con Zucca
By brenie_shydee
1.Heat oven to 350 degrees
- 1 tablespoon olive oil
- 1 butternut squash (3 1/2 to 4
- pounds), halved lengthwise and seeded
- 1 1/4 cups freshly grated Parmigiano-Reggiano cheese, plus more for garnish
- 2 amaretti cookies, preferably Lazzaroni, finely crushed
- Freshly ground black pepper
- Pinch of freshly ground nutmeg
- 1 1/4 pounds pasta sheets
- 1/2 cup (1 stick) unsalted butter
- Coarse salt
- 12 slices prosciutto, thinly sliced
- 1/4 cup hazelnuts, roasted, peeled,
- and finely chopped
American Potato Salad
By brenie_shydee
Bring a large pot of water to a boil
- 5 pounds red potatoes
- 6 eggs
- 2 cups mayonnaise
- 1 onion, diced
- 2 green onions, thinly sliced
- 1 small green bell pepper, seeded and diced
- 3 stalks celery, thinly sliced
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Lighter Key Lime Pie
By brenie_shydee
How to build your lighter key lime pie: 1) Start w/white chocolate in the crust (it melts to bind the crumbs when ...
- 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
Orecchiette with Butternut Squash and Sage
By brenie_shydee
Bring a large pot of generously salted water to a boil
- Coarse salt
- 12 ounces orecchiette
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small butternut squash, halved and peeled, seeds and pulp scooped and reserved, flesh cut into 1/2-inch pieces (4 cups)
- 3 tablespoons unsalted butter
- 1/4 cup packed fresh sage leaves
- 1 1/3 cups whole-milk ricotta, for serving
- Poppy seeds, for serving
Brie's Turkey and Cranberry Dog Bones
By brenie_shydee
1 Preheat oven to 350 degrees F (175 degrees C)
- 3 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 cup shredded cooked turkey
- 1 cup dried cranberries
- 1 egg
- 1 tablespoon olive oil
- 1 cup low-sodium chicken broth, or as needed