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Recipes
Chocolate Cannoli Cake
By rpanzano
213 calories 8 g fat 32 g carbohydrate 1 g fiber 4 g protein
- BATTER:
- 1 egg white, lightly beaten
- 1 c reduced fat ricotta cheese
- 1/4 c sugar
- 1 tblsp cold brewed coffee
- 2 tsp grated orange peel
- 1/2 c miniature semisweet chocolate chips
- 1 c sugar
- 1/2 c cold brewed coffee
- 1/3 c canola oil
- 1/2 c orange juice
- 1 egg
- 1 egg white
- 1 tblsp cider vinegar
- 1 tblsp vanilla extract
- 1 c flour
- 1/2 c whole wheat flour
- 1/2 baking cocoa
- 2 tsp baking powder
- 1/2 tsp salt
Crispy Caramel Corn Balls
By rpanzano
Stir together first 5 ingredients in a saucepan; bring to a boil over medium heat, stirring constantly
- 1 cup sugar
- 1/2 cup butter or margarine
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 (3-ounce) packages microwave popcorn, popped (16 cups)
- 1 cup mixed nuts (optional)
Hot Spinach Artichoke Dip
By rpanzano
Preheat oven 350 F. Grease a casserole dish with nonstick spray
- 1/2 package frozen chopped spinach-thawed
- 1 (13 3/4 oz) cans artichoke hearts
- 1/4 c mayonnaise
- 1/4 c sour cream
- 1/2 c parmesean cheese
- 1/2 c grated pepper jack cheese
Sesame Green Beans
By rpanzano
50 calories 1 g fat 2 g protein 8 g carborhydrate 4 g fiber
- 1 tblsp + 2 teaspoons low sodium soy sauce
- 3/4 teason dark sesame oil
- 1 small garlic clove, minced
- 1 pound green beans
- 12 cherry tomatoes, halved
- salt
Swordfish Kebabs with Aioli
By rpanzano
In a large, non-metal bowl, mix mayo, garlic, and lemon juice
- For Aioli:
- 1/2 cup mayo (Hellmann’s works great, but don’t use low-fat)
- 2 garlic cloves, mashed
- 1 Tbsp lemon or lime juice
- Cayenne pepper or hot sauce
- Salt
- For Swordfish:
- 1.5 Lb swordfish without skin, cut into 1” cubes
- 3 cups veggies cut into 1” cubes (Zucchini, tomatoes, onions)
- Salt and pepper
- 2 tsp chopped rosemary (optional)
Plantain Bread
By rpanzano
from Puerto Rico Makes 2 loaves
- 1 c mashed ripe plantains
- 1/2 bar margarine
- 1 1/4 c flour
- 2 eggs
- 1 1/2 c sugar
- 1 tsp baking soda
- 4 tbls sour cream or yogurt
- 1 tsp vanilla
- 1 tsp baking powder
Powerballz: No-Bake Lemon Coconut Balls
By rpanzano
Serving Size: 1 Serving Calories60 Sodium10mg Total Carbohydrate7g Dietary Fiber1g Sugars4g Protein1g
- 1 cup Gluten Free Chex™ Granola Mix Mixed Berry or any granola with fruit.
- 1/2 cup unsweetened shredded coconut, chopped
- 1 tablespoon chia seed
- 2 teaspoons fresh grated lemon peel
- 1 cup pitted dates, packed
- 1/2 cup raw cashews
- 1 tablespoon water
- 1/4 cup cashew butter (or almond butter) or peanut butter
- 1 tablespoon honey
Vodka Sauce
By rpanzano
Sauté onion, garlic, and olive oil in large sauce pot until translucent, do NOT overcook or brown
- large sweet onion, chopped
- 5 garlic cloves, coarsely chopped
- 3 tablespoons extra virgin olive oil
- 2 (28 ounce) cans crushed tomatoes
- 1 1⁄4 cups vodka, premium quality, will make a difference
- 2 cups heavy cream
- 4 tablespoons fresh basil, finely chopped
- 1 (5 1/2 ounce) can tomato paste
No-Bake Lemon Coconut Balls
By rpanzano
Coconut, mixed berry granola and fresh lemon peel make these snackable bites irresistible
- 1 cup Gluten Free Chex™ Granola Mix Mixed Berry
- 1/2 cup unsweetened shredded coconut, chopped
- 1 tablespoon chia seed
- 2 teaspoons fresh grated lemon peel
- 1 cup pitted dates, packed
- 1/2 cup raw cashews
- 1 tablespoon water
- 1/4 cup cashew butter (or almond butter)
- 1 tablespoon honey
Double Apple Bran Cereal Muffins
By rpanzano
1. MIX flour, baking powder, cinnamon, and salt in large bowl
- 1-1/4 cups flour
- 1 egg
- 1 Tbsp CALUMET Baking Powder
- 1 small apple, peeled, cored and finely chopped (about 1 cup)
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup applesauce
- 2 cups POST Bran Flakes
- 1/3 cup firmly packed brown sugar
- 1 cup fat-free milk
- 2 Tbsp margarine, melted