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Recipes
Quiche With Potato Crust
By rpanzano
Serves 8 Calories per serving: 210
- 1/2 pound Yukon Gold potatoes, peeled and shredded (about 1 large potatoe)
- 3 1/4 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 onion, diced
- 8 ounces white mushrooms, sliced
- 5 -ounce bag baby spinach
- 3 large eggs
- 1 cup skim milk
- 1 ounce Gruyere or cheddar cheese, shredded in a food processor or on the large holes of a grater
- Can use any vegatables you wish.
Bran Muffin
By rpanzano
weight watchers 2 points each
- 1 1/2 c bran flakes
- 1 c banana
- 1/2 c skim milk
- 1/4 c sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp nutmeg
- 3 tbls apple sauce
- 1 c flour
Spinach Phyllo Roll-Ups (Make-Ahead )
By rpanzano
A great appetizer recipe you can make ahead of time
- what you need
- 1 egg, beaten
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
- 1 cup ATHENOS Traditional Crumbled Feta Cheese
- 1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
- 4 green onions, finely chopped
- 15 sheets frozen phyllo dough (14x9 inch), thawed
- 1/3 cup butter, melted
Make-Ahead Spinach Phyllo Roll-Ups
By rpanzano
MIX first 5 ingredients until well blended
- 1 egg, beaten
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
- 1 cup ATHENOS Traditional Crumbled Feta Cheese
- 1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
- 4 green onions, finely chopped
- 15 sheets frozen phyllo dough (14x9 inch), thawed
- 1/3 cup butter, melted
Sweet and Sour Pork Chops
By rpanzano
Serves 3 Calories per serving, pork chops: 290 Calories per serving, brown rice: 175 8 points per serving
- For the pork chops
- 1 tablespoon dry sherry
- 1/4 teaspoon pepper
- 2 tablespoons low-sodium soy sauce
- 1 1/2 teaspoons sugar
- 1 pound 1-inch-thick boneless pork loin chops, trimmed of any fat, and cut into 1-inch cubes
- 2 tablespoons pineapple juice
- 1 tablespoon ketchup
- 1/2 teaspoon white vinegar
- 2 tablespoons canola oil
- 1 red onion, peeled, trimmed and cut into 1-inch cubes
- 2 red (or 1 red and 1 green) bell peppers, stemmed, seeded and cut into 1-inch cubes
- For the brown rice
- 1 1/2 cups brown rice
- 3 cups chicken stock
Asian Cole Slaw
By rpanzano
crush rice noodles and cover with boiling water for 10 min
- 2 c shredded purple cabbage
- 2 c shredded green cabbage
- 2 scallions
- 1 tblsp white or black sesame seeds
- 3 tblsp rice wine or cider vinegar
- 2 tbls sugar
- 2 tbls olive oil
- salt and pepper
- 1/2 c toasted almonds(optional)
- 1 c dried rice noodles(optional)