OMG Recipes
KarlaLM58
Posts: 1,590 Member
Here is one Paula shared with me:
Zucchini Pie
1 cup chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
2/3 cup Bisquick Heart Smart® mix
3/4 cup fat-free (skim) milk
2 eggs or 1/2 cup fat-free cholesterol-free egg product
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.
2Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
3Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
4Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes
Serves 6 at 3pp each. It is a delicious side dish or meal if you double it!
Zucchini Pie
1 cup chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
2/3 cup Bisquick Heart Smart® mix
3/4 cup fat-free (skim) milk
2 eggs or 1/2 cup fat-free cholesterol-free egg product
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.
2Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
3Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
4Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes
Serves 6 at 3pp each. It is a delicious side dish or meal if you double it!
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Replies
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Post your recipes to share with the group here.0
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Pineapple Jalapeno Chicken bites
Ingredients:
2 tbsp. whole-wheat flour (you can use white flour)
5 oz. raw boneless skinless chicken breast, cut into 12 bite-sized pieces
Dash each salt and black pepper
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. pineapple juice (from a can of pineapple chunks packed in juice)
1 tsp. cornstarch
1 tbsp. sweet Asian chili sauce
1/4 cup canned pineapple chunks in juice, drained and roughly chopped
2 tbsp. sliced jalapeño pepper (see HG Tip)
2 tbsp. shredded reduced-fat Mexican-blend cheese
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Place flour in a wide bowl.
Place chicken in a medium bowl, and season with salt and pepper. Top with egg substitute, and toss to coat.
One at a time, shake chicken pieces to remove excess egg, and coat with flour. Evenly lay chicken pieces on the baking sheet.
Bake until chicken is cooked through, about 10 minutes. Remove sheet, but leave oven on.
Meanwhile, in a small microwave-safe bowl, combine pineapple juice with cornstarch, and stir to dissolve. Thoroughly mix in chili sauce. Microwave for 30 seconds, or until sauce has thickened.
Transfer cooked chicken to a large bowl. Add sauce, and toss to coat. Evenly lay chicken in the center of the baking sheet, and top with chopped pineapple, sliced jalapeño, and cheese.
Bake until cheese has melted, about 3 minutes. Enjoy!
This serves one, most chicken breasts are about 5 ounces
Cal 360, Fat 5gms, Sodium 498mg, Fiber 3gm, Protein 42gms, Carbs 35gms, Cholesterol 90mg
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Here's one that we had for dinner tonight, except I have simplified it to eliminate breading, frying and then baking the chicken. I just pan fry it in a spray of olive oil. It is From Cooking Light, and I haven't adjusted the nutrition to the way I cook it.
Ingredients
1 cup fat-free buttermilk, divided (I use just the 1/2 cup for the dressing)
1 large egg white, lightly beaten (I omit)
3/4 cup panko (Japanese breadcrumbs) (I omit)
4 (6-ounce) skinless, boneless chicken breast halves - I use the thin sliced cutlets so they pan fry very quickly
3/4 teaspoon black pepper, divided
1/4 teaspoon kosher salt, divided
3 tablespoons canola oil
1/3 cup canola mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
2 teaspoons white vinegar
1 teaspoon minced garlic
1 medium head iceberg lettuce, cored and cut into 6 wedges
2 cups chopped plum tomato
2 ounces crumbled blue cheese (1/2 cup)
3 slices bacon, cooked and crumbled
Preparation
1. Preheat oven to 425°.
2. (I skip this step) Combine 1/2 cup buttermilk and egg white in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture; dredge in panko. Sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.
3. Heat an ovenproof skillet over medium heat. Add oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425° for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise. (I simply pan fry here - no baking afterwards since I'm not striving for crispy.)
4. Combine 1/2 cup buttermilk, 1/2 teaspoon pepper, mayonnaise, dill, chives, and vinegar. Place garlic on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of knife to mash. Add garlic to dressing.
5. Place 1 lettuce wedge on each of 6 plates. Top each serving with chicken, 1/3 cup tomato, and 2 1/2 tablespoons dressing. Sprinkle with cheese and crumbled bacon.
Calories 368; Fat 23.5 g; Protein 26.7 g; Carbohydrate 12.1 g; Fiber 2.1 g; Sodium 538 mg
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Sweet potato custard
1C sweet potato, cooked and mashed
1/2 cu (about 2 small) bananas, mashed
1C evaporated skim milk
2T brown sugar
2 egg yolks or 1/3 cup egg substitute, beaten
1/2tsp salt
1/4C raisins (or dried cranberries)
1T sugar
1tsp ground cinnamon
Mix sweet potato and banana
Add milk, blend well
Add brown sugar, eggs, salt and mix well
Spray 1 Quart casserole with nonstick spray. Transfer sweet potato mix to casserole dish.
Combine raisins, sugar and cinnamon. Sprinkle over the top.
Bake at 325 for 40-45 minutes, until knife inserted near center comes out clean.
Notes: I would add some cinnamon and nutmeg to the sweet potato mixture. If you are not a fan of raisins you can leave those out or sub cranberries.
Yield: 6 servings, 1/2 cup per serving
Calories: 160
Fat: 2gm
Sodium: 255 mg
Fiber: 2gm
Potassium: 488mg
This is a recipe my TRX instructor shared with us at Christmas. It is a dessert and quite tasty.0 -
Do any of you do any juicing? I have tried to start doing it more because you get a lot of good nutrients and not as many calories. Here's one of my husband and my favorites
2 grapefruit
2 stalks of celery
1 carrot
1" fresh ginger root
The recipe states that this is two servings but we usually drink it as one. If your grapefruit is a bit on the bitter side you can add little bit of sweetener; I usually use truvia or maple sugar (I generally add about a teaspoon or so just to take the edge off)0 -
This is one of my husband's and my favorite recipes, in fact I just made it last night. I love it because it is filling and healthy. I am not a fan of zucchini and this is one of the very few ways I'll eat it. This is from the "Whole foods for the whole family" cookbook. I'll put it like the book says rather than the tweaks I've made
Pasta e fagiole
1 medium onion chopped 2T dried parsley
2 cloves of garlic, minced 1/4 t oregano
1/2 stalk of celery, sliced 1/2 t salt (or less)
1 carrot, grated dash of pepper and hot red pepper
2 T oil 5-6 C water
1 C cooked red kidney beans 1/4 C chopped green bell pepper
1C cooked Great Northern beans 1 C grated zucchini
1C cooked garbanzo beans 1 C whole grain pasta, cooked, drained
1/4 C tomato puree
Saute onion, garlic, carrot, and celery in oil in saucepan. Add beans, tomato puree, seasonings and enough water to make of desired consistency. Simmer for 30 minutes. Add green pepper and zucchini. Simmer for 10 minutes longer. Add pasta. Cook until heated through. May top with Parmesan cheese if desired. Yield 6 servings.0 -
Here's the "crockpot" Chicken Taco Chili I made tonight, except I forgot this morning so I did it in about 1.5 hours on the stove instead! I made half a recipe, and it made four ample servings (so I put down 1.25 servings when I tracked it.) I used just the black beans not the kidney beans, the whole can of tomato sauce and chopped green chilis, and half of everything else. It was nice a meaty. I did add some extra chicken broth because it was a little too thick, but that probably wouldn't be necessary in the crock pot. High in fiber, low in fat. I skipped the salt, used no salt added tomato sauce, and rinsed my black beans, so probably lower sodium than reported here. I did the homemade taco seasoning - I always make my own because even the reduced sodium brands are too salty for me!
http://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html
Crock Pot Chicken Taco Chili
Skinnytaste.com
Servings: 10 • Serving Size: about 1 cup • Points+: 5 pts • Smart Points: 5
Calories: 209 • Fat: 3 g • Sat Fat: 0 g • Protein: 23 g • Carb: 26 g • Fiber: 7 g
Sugar: 4 g • Sodium: 867 mg • Cholesterol: 50 mg
Ingredients:
1 small onion, chopped
1 (15.5 oz) can black beans
1 (15.5 oz) can kidney beans
1 (8 oz) can tomato sauce
10 oz package frozen corn kernels
2 (10 oz) cans diced tomatoes w/chilies
4 oz can chopped green chili peppers, chopped
1 packet reduced sodium taco seasoning or homemade (see below)
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
1/4 cup chopped fresh cilantro
To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:
1 1/2 tablespoons cumin
1 1/2 tablespoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro and your favorite toppings!0 -
Both recipes looks great- Diane, thanks for the taco seasoning recipe. Great idea since I avoid the package ones and never thought of mixing up my own.0
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Black Bean Chili
8 oz 95% lean ground beef
1 large onion chopped
1 large green pepper
2 T mined garlic
2 teaspoons olive oil
Saute until beef is cooked through.
Add-
3 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon italian seasoning
Simmer 15 minutes
Add-
16 oz crushed tomatoes
1 can rotel tomatoes
Simmer 45 minutes
Add 2 cans rinsed black beans- heat through.
Make 7- 1 cup servings for 250 calories per service.
I portion it out and freeze in 1 cup servings for my lunh as Rick doesn't like chili.0 -
I edited this to reflect the changes I made to make them more healthy and easy to do. from Epicurious:
Pumpkin pancakes
INGREDIENTS
1 1/4 cups whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 1/3 cups skim milk
3/4 cup canned pure pumpkin
3 large eggs, separated
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
PREPARATION
Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, eggs, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Serve with syrup.0 -
Here is the recipe from Epicurious, as is. Because I was making this for a soup swap, I wanted to make sure it was yummy, so I:
1. boiled my ham bone for about 3 hours to make my own ham stock
2. left out the beef stock as a result, but I did have to add some salt
3. browned the onions and mushrooms, rather than throwing them in as directed.
next time, I would double the mushrooms.
Hearty ham and lentil soup
INGREDIENTS
1 leftover smoked ham bone or 2 smoked ham hocks
1 pound lentils (about 2 1/2 cups), picked over and rinsed
1/2 pound mushrooms, chopped (about 3 1/2 cups)
3 onions, chopped coarse
1 cup chopped carrot
1 cup chopped celery
1 cinnamon stick
1 bay leaf
3 1/2 cups beef broth
8 cups water
PREPARATION
In a 6- to 8-quart kettle combine all ingredients and simmer soup, covered partially, stirring occasionally, 1 1/2 hours. Discard bay leaf and cinnamon stick and remove meat from bone or hocks. Chop meat and stir into soup.0 -
this is not healthy...except for the whole wheat flour...but it IS good. just put it into MFP and each slice is 300cals
banana bread
INGREDIENTS
3 to 4 ripe bananas
1/4 cup melted butter
1 cup sugar
1 1/2 cups whole wheat flour
1/4 teaspoon salt
1 egg, beaten
1 teaspoon baking soda
PREPARATION
Preheat oven to 350°F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve.
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how many slices of the bread per recipe? Looks yummy and clean
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Yes, I am a big advocate of making your own treats...it may have a cup o' sugar, but we know what is in it!!
It makes one loaf. I estimated 10 slices and it comes to 295 calories per slice. I used brown sugar last time I made this and it was better...not sure what that does to the nutrition side, tho.0 -
This is a favorite of mine that tastes just awesome. It chills and reheats well for next day too.
Chicken, Spinach and Dried Cranberry Phyllo Pie
1 1/4 cups 2% evaporated milk
4 teaspoons flour
1/2 teaspoon salt
1/4 teaspoon each pepper and nutmeg
2 pkg. (300g) frozen chopped spinach, thawed. (I have used fresh steamed, which is better)
2 tablespoons butter
2 cloves garlic, minced
1/4 cup sunflower seeds or pine nuts
1/4 cup dried cranberries
1 egg
2 cups cooked cubed chicken
4 sheets phyllo pastry
Preparation:
1. In small saucepan, whisk milk with flour, bring to simmer over medium, heat stirring until thickened. Stir in spices and cool slightly.
2. Drain spinach, press out moisture. In nonstick skillet, melt 1 tbsp. of the butter over medium high; cook spinach, garlic, seeds and cranberries, stirring about 5 minutes.
3. Stir egg into milk mixture, stir into spinach mixture along with chicken.
4. Melt remaining butter. Spray 9-inch pie plate with nonstick spray. Cut phyllo in half crosswise, drape a half sheet across pie plate so 1/3 overhangs plate. Brush lightly with butter, press into plate. Repeat with each sheet, layering and fanning sheets to overlap slightly and evenly cover pie plate.
5. Spoon fillinginto pastry: fold edges over to form 2 1/2 inch border.
6. Place pie on baking sheet, cover lightly with foil. Bake in 375 over for 35 - 40 minutes or until pastry is golden. Let stand for 5 minutes before serving.
Makes 6 servings.
Per serving:
Calories: 308
Protein: 24 g
Total fat: 14 g (saturated 5 g)
Cholesterol: 92 mg
Carbohydrates: 24 g
Fiber: 4 g
Sodium: 476 mg0 -
French Family Beef, Bean, Barley, Lentil & Veggie Soup:
6 oz, Steak (Top Round)
1.50 cup (36g) dry, Dry Pinto Beans (Correct)
1.50 cup (192 g), *Uncooked Split Red Lentils
12 oz, *generic, Russet Potatoes With Skin, Raw (diced
4 medium, Carrots, raw
1 large, Onions, raw
1 tbsp(s), Garlic - Raw
1 cup(s), Barley, pearled, raw
1 tsp(s), Spices - Salt, table
1 tsp(s), Spices - Basil, fresh
1 tsp(s), Spices, marjoram, dried
1 tbsp(s), Montreal Steak Spice
1 tsp(s), Black Pepper (Ground)
4 cup(s), Beef Broth 99% Fat Free
Makes 12 servings.
Not only is it just 237 calories per serving, it is high in fiber and taste!
MaryLynn
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i LOVE almond joy's and this smoothie is like dessert to me (i don't know "amanda", i just gleaned this off the web a few years ago) I made this without the optional items:
Almond Joy Smoothie
Author: Amanda Maguire
Recipe type: Smoothie
Prep time: 5 mins
Total time: 5 mins
Serves: 1
Ingredients
1 C. Vanilla Almond Milk
½ Banana (fresh or frozen)
1 Tbs. Unsweetened Cocoa Powder
1 Tbs. Shredded Coconut (I used unsweetened), plus 1 Tsp. for garnish
1 Tbs. Almonds (I used sliced), plus 1 Tsp. for garnish
1 Tsp. Coconut Oil, melted
1 Tsp. Chia Seeds (optional)
1 Tsp. Mesquite Powder (optional)
½ Tsp. Almond Extract
Stevia to taste
Handful of Ice Cubes
Instructions
Place all ingredients in blender and blend until smooth.
If you’d like, put a little coconut oil around the rim of your glass and dip in shredded coconut.
Top with remaining shredded coconut and sliced almonds.
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Salmon Dip (from 500 paleo recipes by Dana Carpender)
8oz salmon fillet
water
3 scallions
1.5 tbls lemon juice
1/4 c unsweetened coconut milk
2 tbls minced fresh dill weed
1/2 tsp salt
1/4 tsp black pepper
1 dash hot sauce (tabasco)
Lay salmon in skillet and add water to about half the depth of the fish. bring to simmer, cover, turn off burner, and let the whole thing cool.
drain cooled salmon, remove skin and break up into food processor. add everything else and pulse until dip consistency
spoon into bowl, chill for a few hours.
yield: 4 servings
per serving: 99 calories; 5g fat; 12g protein; 2g carbohydrate; trace fiber; 2g net carbs
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Bangin Good Shrimp (original recipe on Skinnytaste.com) this is my version
2 Servings
10 oz peeled and deveined shrimp (I weigh after cleaning, about 15 shrimp if you use the 31-40 per pound size)
2 tsp cornstarch
2 tsp canola oil
4 Tbsp Franks Sweet Chili Sauce
2 Tbsp lite mayo of choice
2 tsp (or to taste) Sriracha sauce
In a medium bowl mix chili sauce, mayo and sriracha sauce and set aside
Dry shrimp, toss in cornstarch until all shrimp are coated
Heat oil in large skillet or wok and cook shrimp until done, about 3 minutes
Toss shrimp in sauce and serve.
NI per serving
Cal 263 Fat 5gms Carbs 20gms Protein 30gms Fiber 0gms Sodium 635mg
This can be served over rice or a salad
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HOW TO MAKEButter Pecan Banana Bread
Yield: 1 loaf
Prep Time: 15 minutes Cook: 2 hours
10
Ingredients
For the butter pecans:
2 tablespoons unsalted butter
1 cup pecans, chopped
1/4 teaspoon fine salt
For the banana bread:
1 1/2 cups (6.75 ounces or 191 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 cup plus 2 tablespoons granulated sugar
2 large eggs
1 stick (4 ounces) unsalted butter, melted and cooled
3 very ripe large bananas, mashed
2 tablespoons sour cream or plain yogurt
1 teaspoons vanilla extract
Directions
For the butter pecans:
In a small skillet over medium heat, melt the butter. Add the pecans and salt and cook, stirring frequently, until the mixture is lightly browned, 5 minutes. Let cool.
For the banana bread:
Preheat the oven to 325°F. Butter a 9-by-5-inch loaf pan.
In a medium bowl combine the flour, baking soda, cinnamon, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs on medium-high speed until light and fluffy, about 5 minutes. On low speed gradually add in the melted butter. Add the bananas, sour cream, and vanilla, beating until just combined.
Using a rubber spatula, fold in the flour and pecans. Pour the batter into the prepared loaf pan. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed. Let cool on a wire rack for 30 minutes before removing from loaf pan to cool completely.
Banana bread can be stored tightly wrapped in plastic for up to 3 days at room temperature or 2 weeks frozen (thaw overnight at room temperature before serving).
Adapted from this recipe0 -
Above link will show you a picture of the bread. It did not list the nutrients.
Karla0 -
As you know, I don't always use recipes but this one looked intriguing (am quite fond of spaghetti squash).
Hungry Girl -- Spaghetti Squash Pizza Pie
1/4th of recipe: 211 calories, 5.5g total fat (2.5g sat fat), 709mg sodium, 27g carbs, 6g fiber, 11.5g sugars, 14.5g protein -- SmartPoints™ value 3*
We still can't get over the fact that a massive hunk of this crave-worthy dish has just 211 calories...
Prep: 15 minutes
Cook: 1 hour and 25 minutes
Cool: 10 minutes
Ingredients:
1 spaghetti squash (at least 4 1/2 lbs.)
1 cup chopped mushrooms
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 1/4 tsp. onion powder
1 1/4 tsp. garlic powder
2 cups canned crushed tomatoes
1 tsp. Italian seasoning
1 1/2 oz. (about 24 slices) turkey pepperoni, chopped
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
1/2 cup shredded part-skim mozzarella cheese
1/4 cup sliced black olives
1 tbsp. chopped basil
Directions:
Preheat oven to 400 degrees. Spray a large pie pan with nonstick spray.
Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down.
Bake until tender, about 40 minutes.
Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, bell pepper, and 1/4 tsp. each onion powder and garlic powder. Cook and stir until veggies have slightly softened and lightly browned, about 4 minutes.
Remove squash from oven, but leave oven on. Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture.
Thoroughly blot dry, removing as much moisture as possible. Transfer 5 cups squash strands to a large bowl. (Reserve any extra squash for another time.)
Add remaining 1 tsp. each onion powder and garlic powder to the bowl. Add canned crushed tomatoes, Italian seasoning, pepperoni, egg whites/substitute, and cooked veggies. Mix thoroughly. Transfer mixture to the pie pan and smooth out the surface.
Bake until slightly firm, about 25 minutes.
Sprinkle with cheese, olives, and basil. Bake until cheese has melted and lightly browned, about 10 minutes.
Let cool for 10 minutes before slicing.
MAKES 4 SERVINGS
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Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce
Yield: 6 servings 285 calories per serving
Ingredients
• 2 teaspoons olive oil
• 1 pound chicken (chicken breast or tenders)
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning (thyme, oregano, basil - combined)
• 5 medium tomatoes, chopped in large cubes
• 1 cup cooked spinach
• 5 garlic cloves, minced
• 1/2 tablespoon crushed red pepper
• 6 bacon strips, cooked, drained of fat and chopped
• 1 and 1/3 cups plain Greek yogurt
• 1 cup Parmesan cheese, shredded
• 3 zucchinis, turned into zoodles
• extra Parmesan cheese, grated, for serving
Instructions
1. In a large skillet, on high heat, heat olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan, slice into small strips and keep chicken warm.
2. To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, and half the bacon (already cooked and drained of fat). Mix everything.
3. Add yogurt and bring to a light simmer. Add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Stir in chicken.Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.
4. Meanwhile, steam zoodles for three minutes in microwave, drain in colander and press to remove excess liquid.
5. Add zoodles to the skillet with the sauce. Add remaining half of bacon (cooked and drained of fat). Season with more salt if necessary. Serve with grated Parmesan cheese.
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Thanks!
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Here is the recipe from Trisha Yearwood's Cookbook for the Baked Spaghetti - You would have to practice portion control. It is yummy!
Trisha Yearwood's Baked Spaghetti
adapted from Home Cooking with Trisha Yearwood
1 lb ground beef
6 slices bacon
1 small onion, chopped (about 1 cup)
1 small bell pepper, chopped (about 1 cup)
1 garlic clove, minced
3- 14.5 oz cans diced tomatoes with liquid
1- 2.25 oz can sliced black olives
2 tbs dried oregano
12 oz thin spaghetti
2 cups grated cheddar cheese
1- 10 oz can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese
Preheat the oven to 350 degrees. Grease a 9x13x2-inch baking dish; set aside. In a large skillet, brown the beef; drain the fat and set aside. In another large skillet (or just rinse out the one you browned the beef in), cook the bacon until it is slightly crisp. Remove the bacon; cut into smaller pieces and set aside. Add the onion, bell pepper, and garlic to the skillet; saute in the bacon drippings until tender. Add the tomatoes, olives, oregano, bacon, and cooked beef. Simmer the mixture, uncovered for 10 minutes; taste and season with salt and pepper, if needed. Meanwhile boil the spaghetti in a pot of salted water, according to the package instructions; drain well. Place half of the spaghetti into the prepared pan. Top the beef-tomato mixture. Sprinkle this layer with 1 cup of cheddar cheese. Repeat the layers. Mix the can of mushroom soup with the water, and pour over the casserole. Sprinkle the Parmesan cheese over the top and bake uncovered for 30 to 35 minutes, until heated through and bubbly.
Karla
**You could use turkey meat, and leave off the cream of mushroom soup and it would still be awesome.0
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