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Recipes
Sizzling Savory Tofu Steaks
By BlueSchmoo
Slice tofu into 1/2-inch steaks
- 3 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 pound hard or firm tofu
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder (optional)
Cake - Cheesecake - Lowfat w/Carmel sauce
By BlueSchmoo
Indulge in desserts and have diabetes? You bet, savor every last drizzle of caramel and crunchy pecans on creamy ch...
- prep time:20 min
- start to finish:5 hr 5 min
- makes:16 servings
- 15 chocolate or vanilla wafer cookies, crushed (1/2 cup)
- 2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
- 2/3 cup sugar
- 3 egg whites or 1/2 cup fat-free egg product
- 2 teaspoons vanilla
- 2 cups Yoplait® Original lowfat vanilla yogurt
- 2 tablespoons Gold Medal® all-purpose flour
- 1/3 cup fat-free caramel topping
- Pecan halves, if desired
Salmon - Balsamic Glazed
By BlueSchmoo
Place the salmon in an 11 x 8-inch (2-quart) shallow baking dish
- 8 fresh salmon fillets, 3/4-inch thick (about 1 1/2 pounds) (2 fillets)
- Freshly ground black pepper
- 3 tablespoons olive oil (2 1/4 tsps)
- 4 1/2 teaspoons cornstarch (1 1/8 tsps)
- 1 3/4 cup Swanson® Chicken Stock (3 1/2 oz)
- 3 tablespoons balsamic vinegar (2 1/4 tsps)
- 1 tablespoon brown sugar (1 1/2 tsps)
- 1 tablespoon orange juice (1 1/2 tsps)
- 1 teaspoon grated orange peel (1/4 tsp)
- orange slices for garnish
Chicken - Tuscan Style Simmer
By BlueSchmoo
HEAT large nonstick skillet sprayed with cooking spray on medium-high heat
- 4 small boneless skinless chicken breast halves (1 lb.)
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 1/4 cup water
- 1/4 cup pesto
- 2 cups grape or cherry tomatoes
- 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
Reboot - Meal - Veggie Stir Fry
By BlueSchmoo
Mix soy sauce, vinegar, black pepper and red pepper flakes and set aside
- 1 cup chopped Broccoli
- 1/2 Red Pepper Julienne
- 1/2 Green Pepper Julienne
- 2 med Carrots Julienne
- 1 cup sliced Mushrooms
- 1/2 med Onion (sliced)
- 1 ” Ginger root (finely sliced)
- 1 Garlic clove (finely chopped)
- 1 tbsp Canola oil
- 2 tbsp Water
- ground Black Pepper to taste
- 1 tbsp low sodium Soy Sauce
- 1 tsp Rice Vinegar
- Red Pepper flakes to taste
SALAD - CHICKEN - CORNMEAL CRUSTED
By BlueSchmoo
Heat oven to 425°. Set out 3 shallow bowls: Put 1/2 cup of flour in the first, egg and egg white in the second and...
- 1 whole egg
- 1 egg white
- 1/4 cup finely ground cornmeal
- 2 tsp ground cumin
- 2 tsp salt
- 2 tsp sugar
- Vegetable oil cooking spray
- 2 bnls, skinless chicken breasts (about 4 oz each), sliced lengthwise into 1 1/2-inch-wide
- strips
- 1 avocado
- 8 oz mixed greens
- 1 jar (7 oz) roasted red peppers, thinly sliced
- 3 tbsp goat cheese, crumbled
- DRESSING
- 2 tbsp extra-virgin olive oil
- 1 tbsp grapefruit juice
- 2 tsp sherry vinegar
- 1 tsp honey
Bread - Hamburger Buns
By BlueSchmoo
This is a small batch I use in my bread machine
- 1 pkg active dry yeast (or instant yeast)
- 3 1/2 Cups bread flour
- 1/3 Cup parmesan cheese
- 2 Tbsp sugar
- 1 tsp salt
- 1/2 Cup milk
- 1/2 Cup water
- 2 Tbsp shortening
- 1 egg; or equiv to 1 egg beaters
Cookies - Cookie Balls Peanut Butter
By BlueSchmoo
www.Kraftfoods.com Variation drop assembled balls into semi sweet chocolate instead of the white chocolate/peanut
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 24 NUTTER BUTTER Cookies, finely crushed (about 3 cups)
- 2 pkg. (6 squares each) BAKER'S White Chocolate, melted
- 1/4 cup PLANTERS Creamy Peanut Butter
- 24 Mini NUTTER BUTTER Peanut Butter Sandwich Cookies, cut crosswise in half
Asparagus Gratin
By BlueSchmoo
For even cooking, buy asparagus spears between 1/4 and 1/2 inch in diameter
- 8 (4)
- 2 pounds thin asparagus (1 Lb)
- 2 1/2 cups water (1 1/4 Cups)
- Salt and pepper
- 2 tablespoons unsalted butter (1 Tbsp)
- 2 tablespoons all-purpose flour (1 Tbsp)
- 3/4 cup grated Parmesan cheese (1/4 + 2 Tbsp)
- 1/2 cup shredded Monterey Jack cheese (1/4 Cup)
Bread - Popovers - Foolproof
By BlueSchmoo
Special equipment: muffin tin Preheat the oven to 400 degrees F
- 3 tablespoons melted butter, divided
- 2 eggs
- 1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
- 1 cup all-purpose flour
- 1 teaspoon kosher salt