Recipes

[rabernet]

Mushroom and Cheese Frittata

6 egg whites
3 whole eggs
2 Tbsp milk
1/4 tsp salt
1/4 tsp freshly cracked black pepper
nonstick cooking spray
8 oz mushrooms, sliced
1/2 small onion, chopped
1 medium zucchini, sliced into rounds
2 oz Gruyere cheese, grated
3 Tbsp parmesan, grated
1 tsp chopped fresh thyme

Preheat the broiler.
Whisk egg whites, eggs, milk, salt, and pepper in a mixing bowl until well blended.
Heat a 9 inch nonstick oven-proof skillet over medium heat. Spray with cooking spray and add the mushrooms and onions; saute until softened and juices evaporate. Add the zucchini and saute until tender, about 5 minutes, stirring well. Decrease heat to medium low. Puor the egg mixture over the mushroom and zucchini mixture. Sprinkle with the cheeses and thyme. Cover and cook until the frittata is almost set but the top is still runny. Place the skillet, uncovered, under the broiler and cook until golden brown on top, about a minute or two. Remove from oven, then loosen from skillet with a spatula and slice it onto a plate. Cut into 4 wedges and serve.


Serves: 4 - Nutrition Information Per Serving:calories 180 total fat 10 sat fat 5 protein 18 fiber 1 sodium (mg) 390 carbs 5 ww pts 4

[ed4281]

Candied Yams
6 Large Yams
1 pound of butter
2 cups of packed light brown sugar
1 tsp cinnamon
½ tsp nutmeg (leave it out if you don’t like nutmeg)
½ tsp salt
¼ tsp vanilla
Clean and boil the yams until tender seems like it takes forever, usually about an hour.
Allow to cool (I do this overnight). Peel the yams and slice vertically then layer in a large roasting pan.
In a sauce pan combine the butter, brown sugar, cinnamon, nutmeg, salt and vanilla allow to come to a full boil stirring frequently to combine.
Pour the mixture over the yams and cover with foil and bake in the oven at 350 for 40-60 minutes.
I figured I would share my favorite Thanksgiving side dish with all of you. It’s sinfully good, but oh so bad for you.
Happy Holidays.

[JLC]

Nothing healthy about that one, Ed! But it does sound wonderful!!

I'm just doing baked sweet potatoes this year, instead of candied. I'll mix up a spread of butter/brownsugar for those in the family who aren't watching their waistlines.

[ed4281]

True absolutly nothing healthy about it. Baked sweet potatoes rock though I like mine with honey butter. I also tried Robin's mushroom fritatta today and it was great.

[JLC]

Made the Taco Soup (post #1) for dinner last night...and ohhh man, it was GOOD! I didn't drain any of the beans, used all the juices in all the cans. And for the Ro-tel, they didn't have the normal sized cans, but had some smaller ones...so I got one small can of HOT Ro-tel. It gave the entire batch just the right amount of zing. Perfect!

[mommanessy247]

Nessy's wings

the seasoning for this was randomly thrown together in a moment of creativity so there's no exact measurements but it ended up turning out so well i just HAD to share it!

what you need:

chicken wings (however many you need to feed however many ppl your feeding) completely thawed

honey

onion powder

lemon pepper seasoning

preparation/cooking:


1) remove wings from package and dry off with paper towels
(i find this helps the seasoning stay on it better)
then place them right side up on cookie sheets. space the wings out well enough so they're not overlapping on each other.

2) squeeze a single thick line of honey down the middle over the length of each wing (tip to tip)

3) sprinkle just enough onion powder over each wing to where it's a light coating

4) sprinkle the lemon pepper seasoning over each wing so that it's a fairly good coating, not too light but not very heavy.

5) bake at 400 until they're to your preferred done-ness & the skin is as dark as you like it to be.

personally i like my chicken still juicy with the skin at a nice even, medium golden brown color but my bf likes his dry cuz he's paranoid about chicken and will say that it's bloody if the juice is even the slightest pink, dry to him is thoroughly cooked.

do whatever sides you like with these.

i did these solo cuz i really hate cooking and didnt want to have to cook a whole bunch of stuff plus i was only feeding me and my son so it worked out.

i think this is a fairly healthy recipe cuz there's no fattening oil involved and no frying.

[Swingline0.0.1]

Makes me wish that I used recipes. Everything I make is a "pinch if this, and a pinch of that".

[llovelace]

Thought I would resurrect this thread

Hot Artichoke & Spinach Dip Recipe

This is so easy to make and very good.

Ingredients

1 (10 ounce) box frozen chopped Spinach, thawed or fesh, blanched.
1 (14 ounce) can Artichoke Hearts, drained and roughly chopped
1 cup shredded Parmesan-Romano Cheese mix
1/2 cup shredded Mozzarella Cheese
10 ounces prepared alfredo sauce
1-2 teaspoons minced garlic
4 ounces softened cream cheese
1/4 cup of fried bacon crumbles (optional)
Pepper (optional)

Directions

1. Preheat oven to 350 degrees.
2. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (I used a pie plate.
3. Bake for 25-30 minutes or until cheeses are bubbling and melted.
4. Serve with chips or bread and enjoy.

[CatandDiallo]

Vegetarian Moussaka

Ingredients:

2 small eggplants, peeled and cut into 1/2 in (1 cm) thick slices (I used 3, because I really like eggplant)
Salt
4 medium Ontario Potatoes, peeled and thinly sliced
2 cups (500 mL) sliced mushrooms
3 large Ontario Greenhouse Tomatoes, cut into thick slices
3 green onions, sliced
1 tsp (5 mL) dried oregano - I used the "Italian" spice. You can get it in the spices section. I found it was much better than oregano would have been
1/4 tsp (1 mL) coarsely ground pepper
1/4 cup (50 mL) butter
1/4 cup (50 mL) all-purpose flour
2 cups (500 mL) milk
1/2 cup (125 mL) shredded Cheddar cheese
2 tbsp (25 mL) grated Parmesan cheese

Sprinkle both sides of eggplant generously with salt and let stand on rack for 30 minutes; rinse with cold water and pat dry. Laye r potatoes, eggplant, mushrooms, tomatoes and onions in lightly greased 13 x 9 in. (3.5 L) baking dish; sprinkle with oregano and pepper. In saucepan, melt butter; blend in flour. Gradually stir in milk; until melted. Cook, stirring, over medium heat until boiling and thickened. Stir in Cheddar cheese. Pour over vegetables; sprinkle with Parmesan. Bake, uncovered, in 350ºF (180ºC) oven about 1 hour or until vegetables are tender and sauce is golden brown and bubbling.

*Note: I found that we had to leave it in the oven for a very long time. About 30+ more minutes than suggested, but that could be just because my oven sucks*

*I also used reduced-calorie margarine, instead of the butter*

**It is DELICIOUS! I sent some to my parents and they're meat eaters and they loved it!