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Recipes
Chicken and Mushroom Goulash with Gnocchi
By nurseliz
Rachael Ray
- Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 tablespoon butter
- 1 1/2 pounds ground chicken
- 1/2 pound white mushrooms, sliced
- 2 cloves garlic, chopped
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 teaspoons smoked paprika, 2/3 palm full
- Salt and pepper
- 1 cup chicken stock
- 1 cup tomato sauce
- 1/2 cup sour cream or reduced fat sour cream
- Handful chopped flat-leaf parsley
- 1 package fresh gnocchi, in refrigerated section of market, 12 to14 ounces
- 2 tablespoons chives
Profiteroles
By nurseliz
Preheat oven to 425 degrees F
- Ingredients
- 1/2 cup water
- 1/2 stick butter
- Pinch salt
- 1/2 cup all-purpose flour
- 2 eggs
- Pinch ground cinnamon
- Ice cream
- Chocolate Sauce, recipe follows
- Special Equipment: Pastry bag fitted with large straight tip
Shredded Beef Chimichangas
By nurseliz
Directions 1. Place beef in a Dutch oven over medium heat
- Ingredients
- 2 pounds boneless beef chuck roast, trimmed of fat
- 1/4 cup water
- 1 1/2 cups beef broth
- 3 tablespoons red wine vinegar
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 4 (8 inch) flour tortilla
- 3 tablespoons butter, melted
- 1 cup salsa
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
Chicken and Dumpling Soup
By nurseliz
Directions Sprinkle chicken with salt and pepper
- Ingredients
- 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons olive oil
- 1/4 cup all-purpose flour
- 4 cups reduced-sodium chicken broth, divided
- 1 cup water
- 2 cups frozen French-cut green beans
- 1-1/2 cups sliced onions
- 1 cup coarsely shredded carrots
- 1/4 teaspoon dried marjoram
- 2/3 cup reduced-fat biscuit/baking mix
- 1/3 cup cornmeal
- 1/4 cup shredded reduced-fat cheddar cheese
- 1/3 cup fat-free milk
Tuna Melts
By nurseliz
Preheat oven to 350 degrees F (175 degrees C)
- 1 (1 pound) loaf French bread
- 1 small sweet onion, peeled and diced
- 1 (12 ounce) can tuna, drained
- 2 cups mozzarella cheese, shredded
- 1 cup mayonnaise
Taco Pasta Toss
By nurseliz
Rachael Ray
- * Salt and pepper
- 1 * 1 pound penne rigate or whole grain penne rigate pasta
- 1 * 1 tablespoon extra-virgin olive oil (EVOO)
- 1 * 1 pound ground beef sirloin
- 1 * 1 large onion, chopped
- 1 * 1 large jalapeño chile—halved, seeded if desired and thinly sliced crosswise
- 4 * 4 cloves garlic, finely chopped
- 2 * 2 tablespoons chili powder (about 2 palmfuls)
- 1 1/2 * 1 1/2 teaspoons ground cumin (about 1/2 palmful)
- 1 * 1 tablespoon ground coriander (about a palmful)
- 1/4 * 1/4 cup tomato paste
- One * One 12-ounce bottle beer or 1 1/2 cups chicken stock
- 2 * 2 cups shredded cheddar, monterey jack or any Mexican semisoft cheese
- 2 * 2 small plum tomatoes, seeded and chopped
- 1/4 * 1/4 head iceberg letuce or 1/2 small heart romaine lettuce, chopped
Cheesy Chicken Spaghetti
By nurseliz
Preheat oven to 350º
- Ingredients
- 9 ounces uncooked spaghetti
- Cooking spray
- 1 cup frozen chopped onion
- 1 tablespoon bottled minced garlic
- 2 (14.5-ounce) cans stewed tomatoes, undrained and chopped
- 1 tablespoon low-sodium Worcestershire sauce
- 2 teaspoons dried Italian seasoning
- 1/4 teaspoon salt
- 2 cups (8 ounces) shredded reduced-fat Cheddar cheese, divided
- 3 cups frozen chopped cooked chicken, thawed
Crispy Tilapia Fingers with Lemon & Garlic Mayonnaise
By nurseliz
1. Cut the tilapia into “fingers” by first cutting the fillets in half
- 2 pounds tilapia fillets
- 1 cup all-purpose flour
- 3 eggs, beaten
- 2 cups panko
- Salt
- Freshly ground black pepper
- Olive oil
- 1 lemon, cut into wedges, and Lemon-Garlic Mayonnaise (see below) for serving
Chicken Alfredo and Rice Casserole
By nurseliz
Directions 1. Preheat oven to 350 degrees F
- Ingredients
- 1 * 1 10-oz. container refrigerated light Alfredo pasta sauce
- 1/2 * 1/2 cup milk
- 2-1/2 * 2-1/2 cups cooked white rice or wild rice
- 2 * 2 cups cubed cooked chicken
- 1 * 1 cup frozen peas
- 1/3 * 1/3 cup chopped bottled roasted red sweet peppers
- 1/4 * 1/4 cup slivered almonds, toasted (optional)
- 1 * 1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
- 1 * 1 cup soft bread crumbs
- 1 * 1 Tbsp. butter, melted
FABIO'S Eggplant Caponata
By nurseliz
In a large Dutch oven, combine the celery, carrots, and onion with the olive oil
- 1 cup Celery (diced)
- 1 cup Carrots (diced)
- 1 large Yellow Onion (diced small)
- 1 1/2 cups Olive Oil
- 3 large Eggplants (half skin removed in strips with a vegetable peeler; cut into 1 inch chunks)
- 1/2 cup Capers (in water; drained)
- 1 1/2 cups Pitted Green Olives (sliced)
- 1 cup Pine Nuts
- 2 tablespoons Brown Sugar
- 1/2 cup Red Wine Vinegar
- 2 cups Basic Tomato Sauce mixed with 2 tablespoons Tomato Paste
- 1 bunch Basil (leaves only)
- Salt and Pepper
- zest of 1 Lemon
- Mint Leaves for garnish
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- step by step directions. We've Made Cooking As Easy As 1-2-3!
- ingredients 1 cup Celery (diced)
- 1 cup Carrots (diced)
- 1 large Yellow Onion (diced small)
- 1 1/2 cups Olive Oil
- instructions In a large Dutch oven, combine the celery, carrots, and onion with the olive oil. Cook over medium heat until the vegetables are nicely caramelized, then add the garlic and cook for another 3 minutes.
- ingredients 3 large Eggplants (half skin removed in strips with a vegetable peeler; cut into 1 inch chunks)
- instructions Next add the eggplant, tossing and stirring the chunks as they heat up to help absorb all the oil. Once they've released a bit of water, turn the heat to high and keep stirring.
- ingredients 1/2 cup Capers (in water; drained)
- 1 1/2 cups Pitted Green Olives (sliced)
- 1 cup Pine Nuts
- instructions After about 10 minutes, the eggplant will start to get softer and will be reduced in size. Then add the capers, olives, and pine nuts, and cook for another 5 minutes.
- ingredients 2 tablespoons Brown Sugar
- 1/2 cup Red Wine Vinegar
- 2 cups Basic Tomato Sauce mixed with 2 tablespoons Tomato Paste
- 1 bunch Basil (leaves only)