~ Recipe Swap ~

Avatar for ivhhugs
iVillage Member
Registered: 03-29-2003
~ Recipe Swap ~
99
Tue, 12-01-2009 - 9:52am
Have any favorite meals you love ?
Hope you'll share with us :)

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Avatar for stayingfit67
iVillage Member
Registered: 02-05-2007
In reply to: ivhhugs
Tue, 12-22-2009 - 12:36pm

Ludam: I don't find it too sweet.

iVillage Member
Registered: 07-09-2001
In reply to: ivhhugs
Tue, 12-22-2009 - 2:23pm

yeah, I saw that there's a lot of broccoli, but there's also a lot of dressing.





 




iVillage Member
Registered: 07-09-2001
In reply to: ivhhugs
Tue, 12-22-2009 - 9:50pm

I made this tonight & it was a big hit. Simple recipe, very easy to make.

Mouth-Watering Stuffed Mushrooms

Prep Time: 25 Minutes
Cook Time: 20 Minutes

Ready In: 45 Minutes
Servings: 12
"You won't find breadcrumbs in these unique mushroom caps--here, a cream cheese and parmesan based filling will get you stuffed."

Ingredients:
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese,
softened

1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=15184&origin=detail&servings=12









 




Avatar for ivhhugs
iVillage Member
Registered: 03-29-2003
In reply to: ivhhugs
Wed, 12-23-2009 - 12:39am
Wow that sounds delicious ludam,
Did everyone love it ?
So glad you shared :)





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Avatar for ivhhugs
iVillage Member
Registered: 03-29-2003
In reply to: ivhhugs
Wed, 12-23-2009 - 12:41am
Avatar for ivhhugs
iVillage Member
Registered: 03-29-2003
In reply to: ivhhugs
Wed, 12-23-2009 - 12:44am
Perfectly Healthy Pasta

This healthy, high-fiber pasta dish has 2 1/2 servings of vegetables in each portion. Omit the cheese to save 30 calories and 2 g fat per serving.

INGREDIENTS
1 bag frozen artichokes (9 ounces or 1 can)
1 10-ounce package frozen spinach (or 1 bag fresh)
2 cups broccoli, chopped
2 cloves garlic, minced
juice and zest of 2 lemons
2 T olive oil
plenty of fresh-ground black pepper
8 sundried tomatoes, chopped
3 roasted red peppers, chopped
1/4 cup parmesan cheese, grated
2 cups (16 ounces) whole wheat pasta (penne works well)


DIRECTIONS
Makes four 1 1/2 cup servings.

Bring a large pot of water to a boil. Add whole-wheat pasta and cook according to package directions.

In a large, deep skillet, heat olive oil over medium flame. Add garlic and saute until fragrant, about two minutes. Add artichoke hearts, broccoli and spinach (still frozen is fine) and turn heat to medium high. Cook five minutes, or until vegetables are hot.

Add lemon zest and juice, along with chopped sun-dried tomatoes and roasted peppers. Drain pasta, reserving about a half-cup of cooking water. Immediately add pasta to vegetables. Toss gently, then season with plenty of fresh-ground black pepper. If pasta is too dry, add the reserved pasta water. Sprinkle with parmesan cheese before serving.

Serve with grilled chicken breast, sauteed shrimp or portobello mushrooms and a glass of white wine.


Number of Servings: 4





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iVillage Member
Registered: 09-13-2005
In reply to: ivhhugs
Sun, 12-27-2009 - 7:20pm

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Avatar for ivhhugs
iVillage Member
Registered: 03-29-2003
In reply to: ivhhugs
Sun, 12-27-2009 - 10:02pm
Excellent Miriam,
Looks delicious!
Will print it off & make it soon ..
And let you know when I do.
Much appreciated :)






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Avatar for ivhhugs
iVillage Member
Registered: 03-29-2003
In reply to: ivhhugs
Mon, 12-28-2009 - 12:04am
Chef Meg's Creamy Grilled Strawberry Sandwich

This is a great dessert that's delicious when strawberries are in season.

INGREDIENTS
3 T cream cheese, low fat, softened
1 c strawberries, sliced
1 whole wheat pita bread
1 sprig fresh mint

DIRECTIONS
Cut pita bread in half. Gently open pocket. Combine cream cheese with 1/4 cup of the strawberries, mashing the berries as you mix. Spread half of mixture inside each half of the pita. Fill with remaining strawberries. Heat a cast iron pan or skillet to warm. Spray sandwich with nonstick spray and grill both sides until golden. Enjoy warm. Garnish with mint.

Number of Servings: 2






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Avatar for ivhhugs
iVillage Member
Registered: 03-29-2003
In reply to: ivhhugs
Mon, 12-28-2009 - 12:04am
Salmon with Summer Tomato Salsa

great, easy recipe

INGREDIENTS
4 (4 ounce) fillets salmon, skin removed
1 cup chopped fresh tomato
1/2 Hass avocado, chopped
1 garlic clove, crushed
1 Tbsp balsamic vinegar
1 tsp olive oil
1/2 cup cooked corn kernels
1/4 cup minced red onion
1/4 cup chopped fresh cilantro
salt and pepper, to taste
1 lime, cut in wedges

DIRECTIONS
1. Preheat oven to 325 degrees.

2. Combine all ingredients (except salmon fillets and lime) in small bowl and refrigerate for 30 minutes.

3. Bake salmon for 15-20 minutes, or until cooked thoroughly.

4. Serve salmon surrounded by the salsa and lime wedges.

Can serve salmon either hot or cool --

Serving cool salmon with salsa is a great summer recipe; just refrigerate until cool


**makes 4 4-oz fillets

Number of Servings: 4







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