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Recipes

Moroccan Chicken Salad Pitas

Moroccan Chicken Salad Pitas

By

Christine Burns Rudalevige, Cooking Light MAY 2014

  • 1 cup packed fresh spinach leaves
  • 1/2 cup packed fresh mint leaves
  • 1 small shallot, coarsely chopped
  • 1 garlic clove, peeled and crushed
  • 1/2 cup plain nonfat Greek yogurt
  • 3/8 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground red pepper
  • 6 ounces chopped skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
  • 2 (6-inch) whole-wheat pitas, halved
  • 1/4 cup prechopped red bell pepper
  • 4 teaspoons pine nuts, toasted
4.4/5 (7 Votes)

Zucchini-Potato Casserole

Zucchini-Potato Casserole

By

Marian Cooper Cairns, Southern Living JUNE 2014

  • 2 tablespoons butter
  • 2 medium-size sweet onions, chopped
  • Vegetable cooking spray
  • 1 medium-size Yukon gold potato, sliced
  • 1 medium-size zucchini, sliced
  • 4 plum tomatoes, sliced
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 tablespoons butter, melted
  • 1/3 cup freshly grated Parmesan cheese
4.3/5 (20 Votes)

Olive Garden Fettucine Alfredo

Olive Garden Fettucine Alfredo

By

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth

  • 8 ounces Cream cheese −− cut in bits
  • 3/4 cup Parmesan cheese −− grated
  • 1/2 cup Butter or margarine
  • 1/2 cup Milk
  • 8 ounces Fettuccine; cook −− drain
4/5 (1 Votes)

Fluffy Buttermilk Drop Biscuits

Fluffy Buttermilk Drop Biscuits

By

Sidney Fry, MS, RD, Cooking Light MAY 2013

  • 5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
  • 3.6 ounces white whole-wheat flour (about 3/4 cup)
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup unsalted butter
  • 1 1/4 cups very cold fat-free buttermilk
  • 1 tablespoon canola oil
4.3/5 (12 Votes)

Pumpkin Pie Pasta

Pumpkin Pie Pasta

By

Preheat the oven to 350 degrees

  • 1/3 cup crumbled leftover stuffing
  • 6 tablespoons butter, cut into 1-inch pieces
  • 3/4 cup leftover pumpkin pie filling, scraped from crust
  • 1 tablespoon EVOO
  • 1 small onion, chopped
  • 1/4 cup chopped fresh sage
  • 1 clove garlic, minced
  • 8 ounces cavatappi or other short pasta
  • 1 cup chopped leftover green beans
  • 3/4 cup grated Parmesan
4.5/5 (10 Votes)

Hazelnut Lace

Hazelnut Lace

By

Deb Wise, Cooking Light MAY 2014

  • 1/3 cup packed brown sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon canola oil
  • 1 tablespoon Frangelico
  • 1/4 cup hazelnut meal
  • 2 tablespoons cake flour
  • 1/8 teaspoon salt
  • 2 tablespoons hazelnut-chocolate spread
4.3/5 (12 Votes)

Green Goodness Dip (lighter version)

Green Goodness Dip (lighter version)

By

Katherine Cobbs, Cooking Light MAY 2014

  • 1 cup fresh or frozen, thawed green peas
  • 1 cup plain fat-free Greek yogurt
  • 1/2 cup flat-leaf parsley leaves
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 3 canned anchovy fillets, drained
  • 1/2 ripe peeled avocado
4.6/5 (7 Votes)

Orange Julius

Orange Julius

By

Combine all ingredients, except ice cubes, in blender

  • 6 ounces orange juice, from frozen concentrate, unprepared
  • 1 cup milk, lowfat okay
  • 1 cup water
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 8 ice cubes
0/5 (0 Votes)

Almond-and-Pistachio Brown Rice Pilaf

Almond-and-Pistachio Brown Rice Pilaf

By

1. Sauté onion in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until tender

  • 1 small onion, finely chopped
  • 2 teaspoons olive oil
  • 1 cup MAHATMA Natural Whole Grain Brown Rice
  • 1 teaspoon garam masala
  • 2 garlic cloves, minced
  • 2 1/2 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/3 cup slivered almonds
  • 1/3 cup roasted, salted pistachios
  • 1/3 cup dried currants
  • 2 tablespoons chopped fresh parsley
4.5/5 (2 Votes)

Fusili with Cauliflower

Fusili with Cauliflower

By

Bring a large pot of water to a boil

  • 1 head cauliflower, cut into florets
  • 1/4 About 1/4 cup olive oil
  • 1/4 pound pancetta
  • 1 red onion, finely chopped
  • 2 - 3 large cloves garlic, thinly sliced
  • 1 small red jalapeno or Fresno chile pepper, finely chopped, or a fat pinch crushed red pepper
  • Salt and pepper
  • 1 pound fusilli pasta
  • 3 tablespoons tomato paste
  • 1/2 cup dry white wine
  • A fat handful flat-leaf parsley, finely chopped
  • Freshly grated Parmigiano-Reggiano
4.8/5 (5 Votes)