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Recipes
Moroccan Chicken Salad Pitas
By jeknudson
Christine Burns Rudalevige, Cooking Light MAY 2014
- 1 cup packed fresh spinach leaves
- 1/2 cup packed fresh mint leaves
- 1 small shallot, coarsely chopped
- 1 garlic clove, peeled and crushed
- 1/2 cup plain nonfat Greek yogurt
- 3/8 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground red pepper
- 6 ounces chopped skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
- 2 (6-inch) whole-wheat pitas, halved
- 1/4 cup prechopped red bell pepper
- 4 teaspoons pine nuts, toasted
Zucchini-Potato Casserole
By jeknudson
Marian Cooper Cairns, Southern Living JUNE 2014
- 2 tablespoons butter
- 2 medium-size sweet onions, chopped
- Vegetable cooking spray
- 1 medium-size Yukon gold potato, sliced
- 1 medium-size zucchini, sliced
- 4 plum tomatoes, sliced
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons butter, melted
- 1/3 cup freshly grated Parmesan cheese
Olive Garden Fettucine Alfredo
By jeknudson
In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth
- 8 ounces Cream cheese −− cut in bits
- 3/4 cup Parmesan cheese −− grated
- 1/2 cup Butter or margarine
- 1/2 cup Milk
- 8 ounces Fettuccine; cook −− drain
Fluffy Buttermilk Drop Biscuits
By jeknudson
Sidney Fry, MS, RD, Cooking Light MAY 2013
- 5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
- 3.6 ounces white whole-wheat flour (about 3/4 cup)
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup unsalted butter
- 1 1/4 cups very cold fat-free buttermilk
- 1 tablespoon canola oil
Pumpkin Pie Pasta
By jeknudson
Preheat the oven to 350 degrees
- 1/3 cup crumbled leftover stuffing
- 6 tablespoons butter, cut into 1-inch pieces
- 3/4 cup leftover pumpkin pie filling, scraped from crust
- 1 tablespoon EVOO
- 1 small onion, chopped
- 1/4 cup chopped fresh sage
- 1 clove garlic, minced
- 8 ounces cavatappi or other short pasta
- 1 cup chopped leftover green beans
- 3/4 cup grated Parmesan
Hazelnut Lace
By jeknudson
Deb Wise, Cooking Light MAY 2014
- 1/3 cup packed brown sugar
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1 tablespoon Frangelico
- 1/4 cup hazelnut meal
- 2 tablespoons cake flour
- 1/8 teaspoon salt
- 2 tablespoons hazelnut-chocolate spread
Green Goodness Dip (lighter version)
By jeknudson
Katherine Cobbs, Cooking Light MAY 2014
- 1 cup fresh or frozen, thawed green peas
- 1 cup plain fat-free Greek yogurt
- 1/2 cup flat-leaf parsley leaves
- 3 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 3 canned anchovy fillets, drained
- 1/2 ripe peeled avocado
Orange Julius
By jeknudson
Combine all ingredients, except ice cubes, in blender
- 6 ounces orange juice, from frozen concentrate, unprepared
- 1 cup milk, lowfat okay
- 1 cup water
- 1/4 cup sugar
- 1 teaspoon vanilla
- 8 ice cubes
Almond-and-Pistachio Brown Rice Pilaf
By jeknudson
1. Sauté onion in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until tender
- 1 small onion, finely chopped
- 2 teaspoons olive oil
- 1 cup MAHATMA Natural Whole Grain Brown Rice
- 1 teaspoon garam masala
- 2 garlic cloves, minced
- 2 1/2 cups vegetable broth
- 1/2 teaspoon salt
- 1/3 cup slivered almonds
- 1/3 cup roasted, salted pistachios
- 1/3 cup dried currants
- 2 tablespoons chopped fresh parsley
Fusili with Cauliflower
By jeknudson
Bring a large pot of water to a boil
- 1 head cauliflower, cut into florets
- 1/4 About 1/4 cup olive oil
- 1/4 pound pancetta
- 1 red onion, finely chopped
- 2 - 3 large cloves garlic, thinly sliced
- 1 small red jalapeno or Fresno chile pepper, finely chopped, or a fat pinch crushed red pepper
- Salt and pepper
- 1 pound fusilli pasta
- 3 tablespoons tomato paste
- 1/2 cup dry white wine
- A fat handful flat-leaf parsley, finely chopped
- Freshly grated Parmigiano-Reggiano