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Recipes
Parmesan Chicken Ziti with Artichokes and Spinach
By GratefulSea
Super easy and very tasty
- 4 cups water
- 2 cans (12 oz each) evaporated milk
- 1 teaspoon salt
- 2 cloves garlic, finely chopped
- 1 lb uncooked ziti pasta
- 2 teaspoons cornstarch
- 2 cups shredded deli rotisserie chicken
- 1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
- 6 oz shredded Parmesan cheese (about 1-1/2 cups)
- Juice of 2 medium lemons (about 2/3 cup)
- 2 Tablespoons butter
- 4 cups baby spinach (5-oz package)
- 1/2 teaspoon pepper, if desired
Rice and Pasta Pilaf
By GratefulSea
Toast 1/2 cup broken spaghetti in a pot over medium-high heat with 2 tablespoons butter
- 1/2 cup broken spaghetti
- 2 Tblsp butter or Smart Balance
- 1 cup rice
- 2 cups low-sodium chicken broth
- 1 cup water
- 2 garlic cloves, minced
- 1 teaspoon salt
- optional: extra butter, cilantro or parsley
Artichoke Hearts Gratinata
By GratefulSea
Preheat the oven to 450 degrees F
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 1 pound frozen artichoke hearts, thawed
- 2 tablespoons chopped fresh parsley leaves
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1/4 cup Marsala wine
- 2 tablespoons butter
- 1/3 cup plain bread crumbs
- 1/3 cup grated Parmesan
Expresso Smoothie
By GratefulSea
In blender, combine all ingredients; cover and process for 1-2 minutes or until smooth
- 1/2 C. cold milk
- 1 Tbsp. vanilla flavor syrup
- 1 C. ice cubes
- 1/2 medium banana, cut up
- 1 to 2 Tbsp. instant expresso powder
- 1 Tsp. flaxseed
- 1 Tsp. cocoa
Tuna Pasta Salad with Carrot and Dill
By GratefulSea
In a large salad bowl, combine the pasta, tuna, carrot and onion
- 1 package (7 ounces) small pasta shells, cooked and drained
- 1 can (6 ounces) tuna, drained and flaked
- 1 large carrot, shredded
- 1/4 cup chopped onion
- 3/4 cup mayonnaise
- 1/4 cup 2% milk
- 1 tablespoon lemon juice
- 2 teaspoons prepared mustard
- 1 teaspoon dill weed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Smoked Salmon Pate
By GratefulSea
Line 2-cup bowl with plastic wrap
- 4 oz smoked salmon (lox)
- 1 container (8 oz) chives-and-onion cream cheese spread
- 1/4 cup finely chopped red bell pepper
- 1-1/2 teaspoons lemon-pepper seasoning
- 1 teaspoon chopped fresh dill weed
- 3 tablespoons chopped fresh parsley
- 24 slices cocktail pumpernickel bread
Herbed Snap Peas
By GratefulSea
Source: http://www.foodnetwork
- 3/4 pound sugar snap peas
- 1 Tablespoon butter or Smart Balance
- 1/2 red onion, sliced
- 1 Tablespoon chopped fresh dill
- 1/2 teaspoon minced marjoram
- Salt
Quick Apple-Walnut Tarts
By GratefulSea
Heat oven to 400° F. Cut the puff pastry into 4 squares
- 1 8-ounce sheet frozen puff pastry, thawed
- 1 Cortland, McIntosh, or Empire apple, cut into 1/2-inch pieces
- 1/2 cup walnuts, chopped
- 1/4 cup dark brown sugar
- optional: whipped cream
Summer Pea Salad
By GratefulSea
Toss peas, bacon, raisins, Cheddar cheese, onion, and sunflower seeds together in a large bowl
- FOR THE SALAD
- 2 (6 ounce) packages frozen peas, thawed
- 1 pound cooked bacon, chopped
- 1 cup golden raisins
- 1 (8 ounce) package shredded Cheddar cheese
- 1 sweet onion, chopped
- 1/2 cup sunflower seeds
- FOR THE DRESSING
- 1 cup mayonnaise
- 2 Tablespoons wine vinegar
- 1/4 teaspoon white sugar, or to taste
ATK Classic Pot Roast for Two
By GratefulSea
1. Adjust oven rack to lowest position and heat oven to 200 degrees
- 1 (1-1/2 pound) boneless beef chuck-eye roast , trimmed
- Salt and pepper
- 1 Tablespoon unsalted butter
- 1 large shallot , halved and sliced thin
- 1 small carrot , peeled and cut into 1/2-inch pieces
- 1 celery rib , cut into 1/2-inch pieces
- 1 small garlic clove , minced
- 1/2 cup beef broth , plus extra as needed
- 1/4 cup plus 1 tablespoon dry red wine
- 1 teaspoon tomato paste
- 1 bay leaf
- 1 sprig fresh thyme , plus 1/4 teaspoon minced
- 1 teaspoon balsamic vinegar