0

chickenpasta

Chicken Mushroom Fettuccini

undefined 2015 undefined

This is a very yummy pasta recipe. Ingredients: 2 teaspoons vegetable or canola oil (I usually just spray my pan with olive oil from mister bottle) 8 ounces boneless skinless chicken breasts 1 cup fresh sliced mushrooms 2 cloves garlic, minced 2 teaspoons all-purpose ...

Cynthia Matzat

I like to make these on Sunday and then eat them throughout the week for breakfast. They are easily reheated in the microwave. 

Ingredients:
olive oil spray
1/2 medium onion, diced
2 garlic cloves, crushed
1 medium tomato, diced
6 oz turkey kielbasa, diced
2 cups baby spinach
5 large whole eggs, beaten
4 large egg whites
1/3 cup fat free milk
1/3 cup all purpose flour
1/2 tsp salt
1/8 tsp black pepper
3 oz shredded cheddar cheese

Directions:
Preheat oven to 350°F. Spray a nonstick muffin pan with olive oil spray.
Spray a non-stick skillet with olive oil and heat on medium.  Sauté onions until soft, and then add the garlic, tomato, and kielbasa. Sauté for another 5 to 7 minutes. Add spinach and cook until wilted, about 1 minute.  Set aside.

Meanwhile, in a large bowl, whisk the eggs, egg whites, milk, flour, salt and pepper until smooth. Add the cheese and cooked kielbasa mixture to the bowl and mix well. Pour into the prepared muffin pan and bake for 28 to 30 minutes, or until firm. Serving size is two muffin-sized quiches. 

 

These can be frozen and reheated later.

Recipe modified from Skinnytaste

Ingredients:

For the Fish:
4-6 Tilapia Filets
1 T olive oil
1 T fresh lime juice
1/2 t cumin
1/2 t chili powder
1/2 t paprika
Flour tortillas

For the sauce:
1/4 cup sour cream
2 t of the liquid from a can of chilis in adobo sauce
1 t lime juice

Possible toppings: (obviously  top them with whatever you like - these are just my favorites for this particular recipe)
queso fresco
fire roasted corn (can roast your own in the oven or on the grill if you wish)
shredded lettuce or cabbage
chopped cilantro
avocado

Directions:
Preheat your grill to medium high heat.

Whisk together the olive oil, 1 T lime juice cumin, chili powder and paprika. Put the fish filets in gallon ziplock bag, and pour the marinade over the fish. Let it marinade for 15 minutes.

Mix the sour cream, adobo sauce and lime juice together. Set it aside to let flavors meld.

Grill the fish for about 3 minutes on each side until it easily flakes.

Serve on warm tortillas with desired toppings.

0

chicken

Chicken with Creamy White Wine and Mustard Sauce

undefined 2015 undefined

This is a quick recipe to make on a busy night, but it has the appearance of a "fancy" dish. If you don't want to use the wine, you can substitute chicken broth. Ingredients: 4 (6 oz) boneless skinless chicken breasts Salt and freshly ground black pepper 1 Tbsp olive ...

Cynthia Matzat

0

ground beef

Baked Cheeseburger Egg Rolls

undefined 2015 undefined

These are very tasty and make great leftovers for lunches.   Ingredients: 1 package egg roll wrappers 1 lb. lean ground beef 1 dill pickle, finely diced 1/8 c. ketchup 1/8 c. mustard 1 c. shredded cheddar cheese garlic powder onion powder seasoned salt pepper water ...

Cynthia Matzat

0

soup

Tortellini and White Bean Soup with Pancetta

undefined 2015 undefined

Delicious hearty soup that is easy to make. Ingredients: 1 tablespoon olive oil 8 ounces pancetta, diced 3-4 garlic cloves, minced 2 shallots, chopped 1 1/2 cups shredded carrots 1/2 teaspoon thyme 8 cups chicken broth 16-20 ounces cheese tortellini 2 cans white beans, ...

Cynthia Matzat

Ingredients:

4 (6 oz) skinless salmon fillets

1 lb asparagus, tough ends trimmed

2 1/2 Tbsp olive oil2 cloves garlic, minced

Salt and freshly ground black pepper

1 lemon thinly sliced

Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley

Directions:
 

Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil. 

In a small bowl stir together oil with garlic. Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper. 

Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper. Layer fillets over asparagus. 

Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste. 

Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
 

Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 20 minutes. Unwrap and serve warm.

Recipe Source - Cooking Classy