Category: Entree

Posted on

Paella

Paella
Print
Total Time
1 hr
Total Time
1 hr
6707 calories
390 g
2156 g
310 g
549 g
92 g
3511 g
12120 g
26 g
0 g
199 g
Nutrition Facts
Serving Size
3511g
Amount Per Serving
Calories 6707
Calories from Fat 2783
% Daily Value *
Total Fat 310g
478%
Saturated Fat 92g
460%
Trans Fat 0g
Polyunsaturated Fat 37g
Monounsaturated Fat 162g
Cholesterol 2156mg
719%
Sodium 12120mg
505%
Total Carbohydrates 390g
130%
Dietary Fiber 11g
43%
Sugars 26g
Protein 549g
Vitamin A
191%
Vitamin C
304%
Calcium
80%
Iron
155%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 2 tablespoons olive oil
  2. 1 tablespoon paprika
  3. 2 teaspoons dried oregano
  4. salt and black pepper to taste
  5. 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
  6. 2 tablespoons olive oil, divided
  7. 3 cloves garlic, crushed
  8. 1 teaspoon crushed red pepper flakes
  9. 2 cups uncooked short-grain white rice
  10. 1 pinch saffron threads
  11. 1 bay leaf
  12. 1/2 bunch Italian flat leaf parsley, chopped
  13. 1 quart chicken stock
  14. 2 lemons, zested
  15. 2 tablespoons olive oil
  16. 1 Spanish onion, chopped
  17. 1 red bell pepper, coarsely chopped
  18. 1 pound chorizo sausage, casings removed and crumbled
  19. 1 pound shrimp, peeled and deveined
  20. Add all ingredients to list
Instructions
  1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Adapted from Allrecipes
beta
calories
6707
fat
310g
protein
549g
carbs
390g
more
Adapted from Allrecipes
NoMayo https://nomayo.us/
Posted on

Sara’s Spinach Pie

Sara's Spinach Pie
Serves 6
Print
Total Time
1 hr 45 min
Total Time
1 hr 45 min
3825 calories
101 g
1683 g
280 g
241 g
146 g
2963 g
9664 g
39 g
0 g
118 g
Nutrition Facts
Serving Size
2963g
Servings
6
Amount Per Serving
Calories 3825
Calories from Fat 2469
% Daily Value *
Total Fat 280g
431%
Saturated Fat 146g
728%
Trans Fat 0g
Polyunsaturated Fat 19g
Monounsaturated Fat 99g
Cholesterol 1683mg
561%
Sodium 9664mg
403%
Total Carbohydrates 101g
34%
Dietary Fiber 26g
103%
Sugars 39g
Protein 241g
Vitamin A
1833%
Vitamin C
463%
Calcium
629%
Iron
201%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 3 tablespoons olive oil, more as needed
  2. 2 large yellow onions, finely chopped
  3. Sea salt
  4. 2 pounds fresh spinach, washed and thoroughly dried
  5. Vegetable oil or nonstick spray, for oiling pan
  6. 1 pound feta cheese, rinsed in cool water, then crumbled
  7. 12 ounces ricotta cheese, drained
  8. 5 ounces (about 2 cups) finely grated Parmigiano-Reggiano
  9. 5 large eggs, lightly beaten
  10. Freshly ground black pepper
  11. 1 to 2 tablespoons finely chopped fresh dill, or to taste.
Instructions
  1. 1. In a large skillet over low heat, heat olive oil. Add onions and pinch of salt, and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
  2. 2. Return pan to medium heat. Working in batches and adding oil 1 tablespoon at a time as needed, sauté spinach until wilted, then transfer to a bowl. Coarsely chop cooked spinach, then squeeze hard to remove as much excess liquid as possible.
  3. 3. Preheat oven to 325 degrees. Lightly oil a shallow 9-by-13-inch baking dish and set aside. In a large bowl, combine feta, ricotta, Parmigiano-Reggiano, eggs and a generous amount of pepper. Mix well. Add spinach and onions and mix thoroughly. Add dill, and toss to blend. Spoon into baking dish, pat down evenly and drizzle lightly with olive oil.
  4. 4. Bake pie for 30 minutes. Raise heat to 350 degrees and bake until lightly firm in center and golden on top, about 20 more minutes. If top begins to brown too much, cover lightly with foil. To serve, allow pie to cool slightly before cutting into squares. It may also be served cold.
Adapted from NYT Cooking
beta
calories
3825
fat
280g
protein
241g
carbs
101g
more
Adapted from NYT Cooking
NoMayo https://nomayo.us/
Posted on

Potato Latkes

Potato Latkes
Yields 20
Print
1716 calories
328 g
277 g
27 g
49 g
5 g
1771 g
2583 g
15 g
1 g
20 g
Nutrition Facts
Serving Size
1771g
Yields
20
Amount Per Serving
Calories 1716
Calories from Fat 239
% Daily Value *
Total Fat 27g
41%
Saturated Fat 5g
25%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 13g
Cholesterol 277mg
92%
Sodium 2583mg
108%
Total Carbohydrates 328g
109%
Dietary Fiber 23g
93%
Sugars 15g
Protein 49g
Vitamin A
12%
Vitamin C
154%
Calcium
30%
Iron
84%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 4 large potatoes (Yukon Gold is recommended)
  2. 1 onion
  3. 2 eggs, scrambled
  4. ½ cup of flour
  5. 1 tsp salt
  6. pepper to taste
  7. A buttload of canola oil
Instructions
  1. Wash potatoes well; do not peel. Cut small enough to fit into food processor.
  2. Insert shredding blade and shred potatoes and onion.
  3. Mix all ingredients in mixing bowl.
  4. Pour into towel and squeeze out as much liquid as possible.
  5. Hand form into patties. Discard leftover liquid.
  6. Heat one inch of oil (I use a wok) and fry latkes until golden brown, turning once. Drain on paper towel.
Notes
beta
calories
1716
fat
27g
protein
49g
carbs
328g
more
NoMayo https://nomayo.us/
Posted on

Lemon-Garlic Marinated Lamb Chops

Lemon-Garlic Marinated Lamb Chops
Serves 4
Print
2320 calories
17 g
771 g
140 g
236 g
60 g
990 g
2951 g
1 g
0 g
67 g
Nutrition Facts
Serving Size
990g
Servings
4
Amount Per Serving
Calories 2320
Calories from Fat 1257
% Daily Value *
Total Fat 140g
215%
Saturated Fat 60g
301%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 60g
Cholesterol 771mg
257%
Sodium 2951mg
123%
Total Carbohydrates 17g
6%
Dietary Fiber 6g
24%
Sugars 1g
Protein 236g
Vitamin A
4%
Vitamin C
27%
Calcium
35%
Iron
144%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 Tb. olive oil
  2. 2 Tbs. fresh lemon juice
  3. Y2 tsp. finely grated lemon zest
  4. 2 Tbs. chopped fresh oregano or
  5. 2 tsps. dried
  6. 6 cloves garlic, minced (about
  7. 2 Tbs.)
  8. Y2 tsp. salt
  9. V4 tsp. freshly ground black pepper
  10. Eight 4-ounce lamb loin chops, trimmed of all visible fat
Instructions
  1. In a small bowl, stir together the oil, lemon juice and zest, oregano, garlic, salt and pepper.
  2. Put the lamb chops in a sealable plastic bag and pour the marinade over them.
  3. Move the chops around in the bag so the marinade coats them well.
  4. Seal the bag and marinate for 20 minutes to 1 hour at room temperature.
  5. Remove the chops from the marinade and discard the marinade.
  6. Grill or broil the chops for 4-5 minutes per side for medium rare or to your desired degree of doneness.
beta
calories
2320
fat
140g
protein
236g
carbs
17g
more
NoMayo https://nomayo.us/
Posted on

Pastitsio

Pastitsio
Print
1691 calories
104 g
541 g
80 g
138 g
32 g
1169 g
1615 g
40 g
4 g
37 g
Nutrition Facts
Serving Size
1169g
Amount Per Serving
Calories 1691
Calories from Fat 719
% Daily Value *
Total Fat 80g
124%
Saturated Fat 32g
160%
Trans Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 32g
Cholesterol 541mg
180%
Sodium 1615mg
67%
Total Carbohydrates 104g
35%
Dietary Fiber 14g
57%
Sugars 40g
Protein 138g
Vitamin A
88%
Vitamin C
236%
Calcium
69%
Iron
89%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1lb hamburger
  2. 1 small onion, finely chopped
  3. celery
  4. tomato paste
  5. green pepper (optional)
  6. mozarella cheese
  7. lasagna noodles
  8. cottage cheese (large)
  9. 1-2 eggs, scrambled
  10. 1t corn starch
  11. salt and pepper
Instructions
  1. Boil noodles
  2. While noodles cook, saute onions in oil, along with green pepper and celery
  3. Add hamburger to pan, brown
  4. In bowl, mix cottage cheese with 1-2 eggs and corn starch
  5. Add one layer of noodles to greased 13x9 pan
  6. Layer cottage cheese mix
  7. Layer more noodles and cover with mozzarella
  8. Layer more noodles and cover with hamburger mixture
  9. Spread tomato paste over hamburger. Add water if needed.
  10. Bake 15-30 minutes at 350º
beta
calories
1691
fat
80g
protein
138g
carbs
104g
more
NoMayo https://nomayo.us/
Posted on

Spaghetti Squash

Spaghetti Squash
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
155 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 155mg
6%
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.
Does this look wrong?
Ingredients
  1. Spaghetti Squash
  2. Sauce
  3. Salt
Instructions
  1. Cut Spaghetti Squash
  2. You can prick the squash a couple of times and then stick it in the microwave for 5 minutes to soften the skin, if you like, or just pick up your blade of choice and tell that squash who’s in charge.
  3. Cut 1/2″ off each end, then cut in half across the width.
  4. Use a sharp knife to cut around the inside of the each half to get out the seeds and other various innards.
  5. Cut further into rings if you’d like, but it’s not necessary.
  6. Salting Spaghetti Squash
  7. Take the extra 15 minutes and salt the squash first. You can be really liberal with the salt, because you’ll wipe it away before cooking, along with all the water that the salt draws out.
  8. The heat from the oven really helps to get the best texture, by further evaporating much of the moisture. Plus, you can salt the squash on a rack fitted over a sheet pan, and then roast it on the same setup for 30 minutes at 400F.
  9. Once the squash has cooled enough to handle, peel the skin away with your fingers, or if it’s stubborn, use your knife to slice the peel off.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/
Posted on

Jicama Hash

Jicama Hash
Print
396 calories
90 g
0 g
2 g
10 g
0 g
1006 g
201 g
27 g
0 g
1 g
Nutrition Facts
Serving Size
1006g
Amount Per Serving
Calories 396
Calories from Fat 15
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 201mg
8%
Total Carbohydrates 90g
30%
Dietary Fiber 40g
161%
Sugars 27g
Protein 10g
Vitamin A
112%
Vitamin C
630%
Calcium
15%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 jicama diced into cubes
  2. Chopped onion
  3. Chopped bell peppers
  4. Chopped hot pepper
  5. Finely chopped garlic
Seasonings
  1. Salt (for jicama)
  2. Paprika
  3. Chipotle
  4. Garlic powder
  5. Black pepper
  6. Sometimes I use Italian seasoning
Instructions
  1. Buy jicama with an unblemished, unbroken skin, one that seems heavy for its size since jicama is mostly water.
  2. Wash and cut the skin of the jicama off with a knife.
  3. Dice jicama into cubes and toss in a bowl with salt and set aside.
  4. Heat oil in a skillet and add in the onion, peppers, and garlic.
  5. Sauté for 2-3 minutes and then add seasonings to taste, but don't be shy.
  6. Continue sautéing another 2-3 minutes.
  7. Dry salted jicama with a paper towel and add into the skillet.
  8. Sauté jicama with the other ingredients as desired.
  9. Once the jicama is heated through, the dish is ready.
beta
calories
396
fat
2g
protein
10g
carbs
90g
more
NoMayo https://nomayo.us/

Posted on

Spinach and Gruyere Quiche

Spinach and Gruyere Quiche
Print
7097 calories
547 g
2286 g
440 g
276 g
196 g
4197 g
6238 g
10 g
1 g
217 g
Nutrition Facts
Serving Size
4197g
Amount Per Serving
Calories 7097
Calories from Fat 3908
% Daily Value *
Total Fat 440g
677%
Saturated Fat 196g
982%
Trans Fat 1g
Polyunsaturated Fat 63g
Monounsaturated Fat 154g
Cholesterol 2286mg
762%
Sodium 6238mg
260%
Total Carbohydrates 547g
182%
Dietary Fiber 31g
122%
Sugars 10g
Protein 276g
Vitamin A
2753%
Vitamin C
683%
Calcium
702%
Iron
329%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
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.
beta
calories
7097
fat
440g
protein
276g
carbs
547g
more
NoMayo https://nomayo.us/
Posted on

Sara’s Spinach Pie

Sara's Spinach Pie
Yields 6
Print
3825 calories
101 g
1683 g
280 g
241 g
146 g
2963 g
9664 g
39 g
0 g
118 g
Nutrition Facts
Serving Size
2963g
Yields
6
Amount Per Serving
Calories 3825
Calories from Fat 2469
% Daily Value *
Total Fat 280g
431%
Saturated Fat 146g
728%
Trans Fat 0g
Polyunsaturated Fat 19g
Monounsaturated Fat 99g
Cholesterol 1683mg
561%
Sodium 9664mg
403%
Total Carbohydrates 101g
34%
Dietary Fiber 26g
103%
Sugars 39g
Protein 241g
Vitamin A
1833%
Vitamin C
463%
Calcium
629%
Iron
201%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 3 tablespoons olive oil, more as needed
  2. 2 large yellow onions, finely chopped
  3. Sea salt
  4. 2 pounds fresh spinach, washed and thoroughly dried
  5. Vegetable oil or nonstick spray, for oiling pan
  6. 1 pound feta cheese, rinsed in cool water, then crumbled
  7. 12 ounces ricotta cheese, drained
  8. 5 ounces (about 2 cups) finely grated Parmigiano-Reggiano
  9. 5 large eggs, lightly beaten
  10. Freshly ground black pepper
  11. 1 to 2 tablespoons finely chopped fresh dill, or to taste.
Instructions
  1. 1. In a large skillet over low heat, heat olive oil. Add onions and pinch of salt, and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
  2. 2. Return pan to medium heat. Working in batches and adding oil 1 tablespoon at a time as needed, sauté spinach until wilted, then transfer to a bowl. Coarsely chop cooked spinach, then squeeze hard to remove as much excess liquid as possible.
  3. 3. Preheat oven to 325 degrees. Lightly oil a shallow 9-by-13-inch baking dish and set aside. In a large bowl, combine feta, ricotta, Parmigiano-Reggiano, eggs and a generous amount of pepper. Mix well. Add spinach and onions and mix thoroughly. Add dill, and toss to blend. Spoon into baking dish, pat down evenly and drizzle lightly with olive oil.
  4. 4. Bake pie for 30 minutes. Raise heat to 350 degrees and bake until lightly firm in center and golden on top, about 20 more minutes. If top begins to brown too much, cover lightly with foil. To serve, allow pie to cool slightly before cutting into squares. It may also be served cold.
Notes
  1. I don't know who Sara is.
beta
calories
3825
fat
280g
protein
241g
carbs
101g
more
NoMayo https://nomayo.us/
Posted on

Baked Lentil and Spinach Stuffed Shells

Baked Lentil and Spinach Stuffed Shells
Serves 6
Here's an easy baked pasta dish that gets big flavor from lentils. Canned lentils are particularly convenient, but you can also cook your own from scratch - you'll need 1 1/2 cups cooked, drained and cooled lentils for this recipe.
Print
3288 calories
424 g
292 g
89 g
199 g
47 g
1965 g
4345 g
55 g
0 g
32 g
Nutrition Facts
Serving Size
1965g
Servings
6
Amount Per Serving
Calories 3288
Calories from Fat 779
% Daily Value *
Total Fat 89g
136%
Saturated Fat 47g
236%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 23g
Cholesterol 292mg
97%
Sodium 4345mg
181%
Total Carbohydrates 424g
141%
Dietary Fiber 116g
464%
Sugars 55g
Protein 199g
Vitamin A
673%
Vitamin C
66%
Calcium
255%
Iron
203%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 8 ounces (about 30) jumbo pasta shells
  2. 1 (15-ounce) can lentils, drained
  3. 1 1/2 cup reduced-fat ricotta cheese
  4. 1/2 (16-ounce) package frozen spinach, thawed and squeezed dry
  5. 1 (25-ounce) jar marinara sauce
  6. 1 1/4 cup shredded part-skim mozzarella cheese
Instructions
  1. Cook shells in salted boiling water until just barely tender, about 12 minutes. Drain and cool under cold running water. Drain again. 

Meanwhile, preheat the oven to 350°F. In a large bowl, combine lentils, ricotta cheese and spinach. Spread half of the marinara sauce over the bottom of a 9x13-inch baking dish. Spoon a heaping tablespoon of filling into each shell and place them open side up in the dish; fit them together snugly, and you should be able to get them all in a single layer. Pour remaining marinara evenly over the top, sprinkle with mozzarella cheese and bake until cheese is melted and sauce is bubbling, 30 to 35 minutes.
Notes
  1. Per Serving: Serving size: about 5 stuffed shells, 430 calories (110 from fat), 12g total fat, 6g saturated fat, 35mg cholesterol, 810mg sodium, 55g carbohydrate (7g dietary fiber, 13g sugar), 23g protein
beta
calories
3288
fat
89g
protein
199g
carbs
424g
more
NoMayo https://nomayo.us/