Sunday, August 14, 2011

Alphabetical List & Links to Recipes

Antipasto Pizza
Apple Cider Syrup
Apple Fritter Cake
Angel Hair with Zucchini & Tomatoes
Artichoke Dip with Fresh Herbs
Asian Peanut Noodles with Chicken – Lightened Up
Autumn Penne Pasta with Sauteed Brussels Sprouts
Bacon-Jalapeno Cheeseball
Baked Churros
Baked Creamy Chicken Taquitos
Baked Mozzarella Sticks
Baked Penne with Chicken, Broccoli and Smoked Mozzarella
Baked Potato Soup
Baked Salmon
Beef & Broccoli Stir-fry
Best Dang Beef Pot Roast
Black Bean & Corn Salsa Chicken Tacos
Blackberry Lime Bars
Broccoli Cheese Soup
Broiled Tilapia with Garlic
Buttercream Frosting
Cajun Seasoning Blend
Cheesy Jalapeno Popper Baked Stuffed Chicken
Cheesy Zucchini Enchiladas
Cherry Chocolate Chip Cookie Bars
Chicken Caesar Salad Tacos
Chicken Chimichangas
Chicken Cordon Bleu Casserole
Chicken Enchiladas
Chicken Enchilada Soup
Chicken Fajita Seasoning
Chicken Marsala
Chicken Rollatini with Prosciutto and Cheese
Chicken Tetrazzini
Chicken & White Bean Stuffed Peppers
Chile Colorado Burritos
Chocolate Cake
Cilantro Lime Rice
Cilantro Lime Shrimp
Cilantro Lime Shrimp Tacos
Cinnamon Roll Pulls
Construction Tape Cake
Creamy Bacon Carbonara
Creamy Chicken and Roasted Red Pepper Pasta
Creamy Green Chili Chicken Enchiladas
Creme Brulee French Toast
Crockpot Santa Fe Chicken
Crockpot Honey Bourbon Chicken
Easy Chicken Quesadilla
Eel Sauce
Filetto di Pomodoro
French Onion Soup
Garlicky Green Beans with Mushrooms
Glazed Spice Muffins
Greek Salsa Chicken
Green Monster Smoothie
Herb Grilled Salmon
Herb-Roasted Chicken
Hot Mulled Apple Cider
Lasagna Cupcakes
Lasagna Soup
Lightened up Eggplant Parmesan
Low Fat Alfredo Sauce
Marinara Sauce, Quick & Easy
Mexican Stuffed Shells
Miso Soup
Mushroom Pasta Sauce
New York Cheesecake
Old Fashioned Pancakes
Parmesan Chicken
Pasta Primavera
Philly Cheesesteak Stuffed Peppers
Philly Roll
Pizza Bites
Ponzu Sauce
Pumpkin Rolls
Quinoa Patties
Raw Oatmeal
Restaurant Style Salsa
Roasted New Potatoes
Roasted Root Vegetables
Roasted Spaghetti Squash
Samurai Roll
Sauteed Asparagus with Mushrooms
Sesame Chicken
Shredded Beef Tacos
Shrimp Quesadillas with Tomato Avocado Salsa
Shrimp and Zucchini with Bowties in Light Tomato Sauce
Slow-Cooker Chicken Fajitas
Spaghetti Squash Lasagna
Spaghetti with Shrimp, Artichokes & Feta
Spicy Mayo
Sticky Rice
Sunset Roll
Swedish Meatballs
Sweet Barbacoa Pork Salad
Sweet & Spicy Bacon Chicken
Tomato Basil Pizza
Tomato Cream Pasta
Tuna Noodle Casserole
Turkey Chili Taco Soup
Turkey Parmigiana Burgers
Vanilla Honey Butter
Vegas Roll
Veggie Omelet
White (Almond) Cake
Zucchini Lasagna

Herb grilled Salmon

I've just started using Bountiful Baskets.  I'm getting so much great produce that I'm having to add a lot to my menus just so that I can use it all up.  This meal turned out great!  I served the Herb Grilled Salmon along with Sauteed Asparagus with Mushrooms, Roasted New Potatoes & a Romain salad.  

Herb Grilled Salmon

  • 1/4c oil
  • 2T fresh Parsley
  • 3T fresh Thyme
  • 3T fresh Rosemary
  • 1 clove garlic, minced
  • 4 Salmon Fillets
  • 1 lemon, juiced

Preheat grill for a medium heat.  In a shallow dish, mix the first 5 ingredients.  Place salmon in the dish and turn to coat.  Squeeze lemon juice all over the fish.

Marinade for 30 min 

Cook on grill 8-10mins, turning once.  Fish is done when it flakes easily with a fork

Sauteed Asparagus with Mushrooms

I love this recipe.  The soy sauce is a nice addition to this dish & isn't overpowering at all.  I have to say, though, that this recipe is not made with exact measurements.  I'll try to list the amounts that I used but use as much or as little as your tastes would like.

Sauteed Asparagus with Mushrooms

  • 1T oil
  • 1 bunch asparagus, tough ends snapped off
  • 1/4 onion, chopped
  • 4-5 mushrooms, sliced
  • 1 clove garlic
  • a few splashes of soy sauce

Boil the asparagus for 3-4 minutes, drain.  In a frying pan, sautee onions, garlic, & mushrooms.  Add asparagus & cook a few minutes longer.  Add a few splashes of soy sauce & cook til heated.  Serve immediately.

Recipe by Sharon Lender

Roasted New Potatoes

This recipe was an easy & delicious way to make potatoes.  They tasted "fancy" but all three of my kids still liked them.

Roasted New Potatoes

  • 1 1/2lb potatoes, quartered
  • 2T olive oil
  • 2 cloves garlic, minced
  • 1t fresh Rosemary, chopped
  • 1t fresh Thyme, chopped
  • 1/2t salt
  • 1/8t pepper

Combine all ingredients in a plastic bag; toss to coat.  Pour into a greased 9x13 baking dish.  Bake, uncovered @ 450 for 35mins or until potatoes are tender.

Lightened up Eggplant Parmesan

I've never tried eggplant before so I can't compare this lightened version to the original Eggplant Parmesan but we really liked this recipe.  The eggplant had a very mild flavor & the texture was similar to a very large mushroom.

Lighter Eggplant Parmesan
Servings: 8 servings \ Time: 60 minutes \ Old Points: 6 pts \ Points+: 8pts
Calories: 265.3 \ Fat: 12.4g \ Protein: 14.1g \ Carbs: 35.4g \ Fiber: 4.4g

  • 1 large eggplant (2 lbs)
  • 1 tbsp olive oil
  • 12 oz fat free ricotta
  • 1/4 cup + 2 tbsp  Romano
  • 1/4 cup fresh parsley, chopped
  • 1 medium egg
  • 2 cups reduced fat mozzarella
  • 3 cups homemade tomato sauce
  • salt

Start by making the sauce if you don't have any already made. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture.

Preheat oven to 450°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.

In a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.

In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce and the mozzarella cheese and the remaining grated cheese.

Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting.