Author: Cary Gersh

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Creamy Turkey Tetrazzini

Creamy Turkey Tetrazzini
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon butter
  2. 1/2 cup finely chopped onion
  3. 1/3 cup finely chopped celery
  4. 1/2 teaspoon ground pepper
  5. 1/2 teaspoon salt
  6. 3/4 cup frozen peas
  7. 3/4 cup carrot (I use the pre-cut matchstick carrots)
  8. 8 ounces sliced mushrooms (optional)
  9. 1/2 cup white wine (or sherry)
  10. 1/2 cup flour
  11. 4 cups chicken broth (or turkey broth)
  12. 3/4 cup parmesan cheese (divided)
  13. 4 ounces light cream cheese (low fat)
  14. 1 (8 ounce) package penne (undercooked)
  15. 2 cups turkey meat, cooked and shredded (or chicken)
  16. 1/4 cup breadcrumbs (I use panko)
Instructions
  1. Preheat oven to 350.
  2. Melt butter in saute pan.
  3. Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
  4. Saute until vegetables are tender.
  5. Add flour and stir until vegetables are coated.
  6. Add wine, and stir quickly until flour is absorbed.
  7. Gradually add broth, stirring constantly.
  8. Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
  9. Remove from heat.
  10. Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
  11. Add the peas, turkey and pasta.
  12. Stir until blended.
  13. Coat a casserole with non-stick spray and transfer mixture to the casserole.
  14. Combine breadcrumbs (or panko) with 1/4 cup Parmesan cheese.
  15. Sprinkle mixture evenly over the top of the casserole.
  16. Bake at 350 for 30 minutes until lightly browned.
  17. Let rest for 15 minutes before serving.
Adapted from food.com
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calories
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protein
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carbs
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Adapted from food.com
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Greek Spaghetti Squash

Greek Spaghetti Squash
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299 calories
13 g
67 g
23 g
12 g
12 g
203 g
1333 g
5 g
0 g
10 g
Nutrition Facts
Serving Size
203g
Amount Per Serving
Calories 299
Calories from Fat 201
% Daily Value *
Total Fat 23g
36%
Saturated Fat 12g
61%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 67mg
22%
Sodium 1333mg
56%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
13%
Sugars 5g
Protein 12g
Vitamin A
18%
Vitamin C
10%
Calcium
45%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 spaghetti squash
  2. 1/2 red onion, thinly sliced
  3. 1/2 cup crumbled feta cheese
  4. 1/2 cup sliced black olives
  5. 1/4 cup fresh chopped basil
Instructions
  1. Microwave a whole squash on high for 12-15 minutes. Let cool in microwave for 2 more minutes.
  2. Meanwhile, thinly slice 1/2 red onion.
  3. Take squash from microwave (it's HOT!), slice it in half, remove seeds. Use a fork to scrape squash flesh into a medium sized bowl
  4. Toss with onion, feta, olives and basil
Notes
  1. Microwave isn't necessarily the best way to cook spaghetti squash. I prefer this method.
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calories
299
fat
23g
protein
12g
carbs
13g
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Spinach with Chickpea Stew

Spinach with Chickpea Stew
Serves 8
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949 calories
128 g
0 g
38 g
41 g
5 g
1457 g
1267 g
25 g
0 g
28 g
Nutrition Facts
Serving Size
1457g
Servings
8
Amount Per Serving
Calories 949
Calories from Fat 331
% Daily Value *
Total Fat 38g
58%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 21g
Cholesterol 0mg
0%
Sodium 1267mg
53%
Total Carbohydrates 128g
43%
Dietary Fiber 20g
81%
Sugars 25g
Protein 41g
Vitamin A
912%
Vitamin C
335%
Calcium
70%
Iron
97%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tbsp. olive oil
  2. 2 cups chopped onions
  3. 2 cups chopped tomatoes
  4. 2 (15-ounce cans chickpeas, drained and rinsed
  5. 1 pound (or more) fresh baby spinach
  6. Salt and pepper to taste
Instructions
  1. 1. Heat the oil in a pot over medium high heat.
  2. 2. Add the onion and cook for about 5 minutes, stirring often.
  3. 3. Add the remaining ingredients and bring to a boil. Adjust salt and pepper to taste.
  4. 4. Serve hot.
Notes
  1. It is sort of a stew, perfect served over quinoa, rice {if you eat it at Passover) or potatoes. If you'd like to add interesting seasonings, add a couple of tablespoonsful of minced fresh ginger, a bit of coconut milk and a tablespoonful of curry powder.
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calories
949
fat
38g
protein
41g
carbs
128g
more
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Spinach Manicotti

Spinach and 4 Cheese Manicotti
Serves 8
Print
5182 calories
573 g
537 g
224 g
225 g
94 g
3799 g
11243 g
127 g
0 g
103 g
Nutrition Facts
Serving Size
3799g
Servings
8
Amount Per Serving
Calories 5182
Calories from Fat 1968
% Daily Value *
Total Fat 224g
344%
Saturated Fat 94g
471%
Trans Fat 0g
Polyunsaturated Fat 25g
Monounsaturated Fat 78g
Cholesterol 537mg
179%
Sodium 11243mg
468%
Total Carbohydrates 573g
191%
Dietary Fiber 67g
266%
Sugars 127g
Protein 225g
Vitamin A
1641%
Vitamin C
255%
Calcium
387%
Iron
217%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Manicotti
  2. 3 tablespoons oil
  3. 1/4 cup onion, finely chopped (optional)
  4. 2 teaspoons fresh garlic (no more than that or the garlic will overpower the other ingredients!)
  5. 1 1/2 cups ricotta cheese
  6. 1 1/2 cups shredded mozzarella cheese, divided (can use a bit more)
  7. 4 ounces cream cheese, softened
  8. 1/3 cup grated parmesan cheese (can use more)
  9. 1 teaspoon italian seasoning
  10. salt (to taste. I use seasoned salt)
  11. 1/2-1 teaspoon fresh ground black pepper (or to taste)
  12. 1 (10 ounce) package frozen chopped spinach (cooked according to package directions, then hand-squeezed dry to remove excess moisture)
  13. 8 manicotti, cooked and drained (you might use more shells so I would cook 10)
  14. 4 -6 cups marinara sauce (see my recipe#136292)
  15. 1/4 cup parmesan cheese (or to taste)
  16. mozzarella cheese, for topping (any amount desired) Kittencal’s Spinach & Four-Cheese Mani-cotti (Vegetarian)
Instructions
  1. Set oven to 350 degrees F.
  2. Butter a 13 x 9-inch baking dish.
  3. In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
  4. In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 table-spoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
  5. Season with white salt or seasoned salt and black pepper to taste.
  6. Stir in onion mixture and spinach; mix well to combine.
  7. Spoon into cooked and cooled manicotti shells.
  8. Pour half of the pasta sauce into the prepared baking dish.
  9. Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
  10. Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
  11. Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
  12. Cover and bake for 25 minutes.
  13. Uncover and top with mozzeralla cheese (any amount desired).
  14. Bake 5 mins longer, or until cheese is melted.
  15. Let stand 10 mins before serving.
Notes
  1. Note; If desired the spinach can be omitted completely.
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calories
5182
fat
224g
protein
225g
carbs
573g
more
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Spinach and Gruyere Quiche

Spinach and Gruyere Quiche
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon butter
  2. 3 shallots, minced
  3. 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped
  4. Coarse salt and ground pepper
  5. 8 ounces Gruyere cheese, grated (about 2 cups)
  6. 1 recipe Basic Pie Dough for Spinach and Gruyere Quiches, fitted into two 9-inch pie plates
  7. 8 large eggs
  8. 3 cups half-and-half
  9. 1/8 teaspoon ground nutmeg
Instructions
  1. Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
  2. Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.
  3. In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.
  4. Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.
Notes
  1. I think this is Brittany's recipe
  2. https://www.marthastewart.com/336904/spinach-and-gruyere-quiches
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Pasta Meat Sauce

Pasta Meat Sauce
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1377 calories
70 g
281 g
84 g
93 g
25 g
1518 g
1245 g
38 g
4 g
49 g
Nutrition Facts
Serving Size
1518g
Amount Per Serving
Calories 1377
Calories from Fat 750
% Daily Value *
Total Fat 84g
129%
Saturated Fat 25g
125%
Trans Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 44g
Cholesterol 281mg
94%
Sodium 1245mg
52%
Total Carbohydrates 70g
23%
Dietary Fiber 17g
67%
Sugars 38g
Protein 93g
Vitamin A
69%
Vitamin C
159%
Calcium
42%
Iron
109%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 Tbs. olive oil
  2. 1 lb. ground beef
  3. 1 medium-large onion, diced
  4. 1 stalk celery, chopped
  5. 3 large cloves garlic, chopped fine
  6. 1 28-oz. can diced tomatoes
  7. 1 6-oz. can tomato paste
  8. 1½ cups water
  9. 2 tsp. dried oregano
  10. Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large saucepan and sauté the onions, celery and garlic for about 5 minutes until soft but not browned.
  2. Add the ground beef, breaking up large clumps, and saute until it is no longer pink.
  3. Add the diced tomatoes, the tomato paste and the water (use the water to rinse out the tomato paste can so you get all the tomato paste that clings to the sides and bottom)
  4. Add the oregano. Bring to a boil and simmer, covered, for about an hour, adding more water if the sauce is too thick.
  5. Add salt and black pepper to taste.
Notes
  1. - See more at: http://www.readthespirit.com/feed-the-spirit/my-moms-dynamite-spaghetti-sauce/#sthash.BTaLrh82.dpuf
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calories
1377
fat
84g
protein
93g
carbs
70g
more
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Shrimp Mushroom Pasta

Shrimp Mushroom Pasta
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8 ounces uncooked angel hair pasta
  2. 1/2 pound sliced fresh mushrooms
  3. 1 medium onion, chopped
  4. 1/3 cup olive oil (I used half of this amount)
  5. 4 garlic cloves, minced
  6. 1 pound uncooked medium shrimp, peeled and deveined
  7. 1/2 cup chicken broth
  8. 1 tablespoon Italian seasoning
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon pepper
  11. 2 plum tomatoes, chopped
  12. 1/2 cup grated Romano cheese, divided
  13. 1 tablespoon butter
Instructions
  1. Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer.
  2. Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink.
  3. Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese. Yield: 5 servings.
Notes
  1. I tried this and it is DEEl-lish. I used half as much oil as it called for.
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0
fat
0g
protein
0g
carbs
0g
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Salmon and Tomatoes with Basil Leaves in Foil

Salmon and Tomatoes in Foil
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 tablespoons extra virgin olive
  2. oil
  3. 1 ½ to 2 pounds salmon fillet,
  4. cut crosswise (4 pieces)
  5. 12 cherry tomatoes, sliced in
  6. half
  7. Salt and pepper
  8. 16 basil leaves
Instructions
  1. For each of 4 packages, place one 12-inch-long sheet of aluminum foil on top of another. Smear top sheet with ½ tablespoon olive oil, and layer a fillet of salmon, 6 tomato halves, salt and pepper, 4 basil leaves and another half tablespoon oil.
  2. Seal package by folding foil onto itself and crimping edges tightly. Repeat to make other packages, and refrigerate until ready to cook, no more than 24 hours later.
  3. When you are ready to cook, heat oven to 500 degrees. Place packages in a roasting pan. (Or they can be cooked on top of the stove in 2 skillets over medium-high heat.) Cook 5 minutes (for medium-rare) to 8 minutes from the time the mixture starts to sizzle, or roughly 10 to 12 minutes total.
  4. Let packages rest a minute, and cut a slit along the top with a knife. Use a knife and fork to open the package. Spoon the salmon, garnish and juices onto a plate, and serve.
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calories
0
fat
0g
protein
0g
carbs
0g
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Provençal Salmon Recipe

Provençal Salmon Recipe
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1803 calories
8 g
580 g
98 g
212 g
20 g
901 g
1174 g
1 g
0 g
56 g
Nutrition Facts
Serving Size
901g
Amount Per Serving
Calories 1803
Calories from Fat 875
% Daily Value *
Total Fat 98g
151%
Saturated Fat 20g
99%
Trans Fat 0g
Polyunsaturated Fat 18g
Monounsaturated Fat 38g
Cholesterol 580mg
193%
Sodium 1174mg
49%
Total Carbohydrates 8g
3%
Dietary Fiber 4g
17%
Sugars 1g
Protein 212g
Vitamin A
42%
Vitamin C
26%
Calcium
24%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 6-ounce, skinned salmon
  2. fillets
  3. Salt and freshly ground black
  4. pepper to taste
  5. 1 tablespoon fennel seed
  6. 1 tablespoon minced fresh
  7. rosemary
  8. 1 tablespoon minced orange
  9. zest
  10. 2 tablespoons olive oil or
  11. clarified butter
Instructions
  1. Season fillets on both sides with salt and pepper. Grind fennel
  2. seed coarsely in a coffee or spice grinder, and mix it with the
  3. rosemary and orange zest. Press this mixture onto the top of each
  4. fillet.
  5. Preheat oven to 400 degrees.
  6. Preheat a large nonstick skillet over medium-high heat for 3 or 4
  7. minutes. Add the oil or butter called for in the recipe and, when
  8. it shimmers, place the fillets, coated side down, in the pan. Cook
  9. about 1 minute, or until the spice mixture forms a nicely
  10. browned crust.
  11. Turn the fillets and cook about a minute more, then transfer to
  12. the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes
  13. for medium rare and 8 minutes for well done.
Adapted from NY Times Cooking
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calories
1803
fat
98g
protein
212g
carbs
8g
more
Adapted from NY Times Cooking
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Portabella Steaks with Balsamic Shallots

Portabella Steaks with Balsamic Shallots
Serves 6
Print
831 calories
99 g
0 g
43 g
21 g
6 g
1160 g
287 g
61 g
0 g
35 g
Nutrition Facts
Serving Size
1160g
Servings
6
Amount Per Serving
Calories 831
Calories from Fat 379
% Daily Value *
Total Fat 43g
66%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 30g
Cholesterol 0mg
0%
Sodium 287mg
12%
Total Carbohydrates 99g
33%
Dietary Fiber 18g
74%
Sugars 61g
Protein 21g
Vitamin A
22%
Vitamin C
61%
Calcium
18%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 6 whole Portobello mushrooms (about 2-1/2 pounds)
  2. 3 Tbsp. Olive Oil
  3. 1-1/2 cups choppeds shallots
  4. ½ cup balsamic vinegar
  5. 1 cup tomato sauce
  6. Salt and pepper to taste
Instructions
  1. Wipe the mushrooms clean with a damp cloth or soak to clean.
  2. Remove the stems from the mushrooms and chop. If desired, use a teaspoon to remove the fanned "gills" under the cab.
  3. Heat oil in a large nonstick skillet over medium heat. Add the onions and saute until softened.
  4. Stir together remaining ingredients in a small bowl and add to the pan.
  5. Bring to a simmer, then add the mushrooms and chopped stems.
  6. Cover and cook for about 10 minutes.
  7. Serve the steaks hot with the pan sauce spooned over.
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calories
831
fat
43g
protein
21g
carbs
99g
more
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