Category: Entree

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Spinach and Artichoke Macaroni and Cheese

Spinach and Artichoke Macaroni and Cheese
Video: https://bit.ly/2LXzIMy
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0 calories
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Nutrition Facts
Serving Size
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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
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* 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 whole-wheat elbow pasta
  2. 2 tablespoons unsalted butter
  3. 2 medium shallots, finely chopped (about 1/3 cup)
  4. 3 cloves garlic, finely minced
  5. 3 tablespoons all-purpose flour
  6. 1/2 cup skim milk
  7. 1/3 cup reduced-fat sour cream
  8. 1 cup lightly packed shredded part-skim mozzarella
  9. 2/3 cup lightly packed shredded low-fat Swiss cheese
  10. 1/4 cup lightly packed grated Parmesan
  11. One 6-ounce bag baby spinach (about 6 heaping cups)
  12. One 9-ounce box frozen artichoke hearts, thawed and roughly chopped
  13. Kosher salt and freshly ground black pepper
Instructions
  1. Special equipment: a broiler-safe 2-quart baking dish
  2. Position an oven rack at the center of the oven, and preheat the broiler.
  3. Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve 3/4 cup of the pasta water; strain the pasta.
  4. Wipe out the pot. Add the butter, and melt over medium heat. Add the shallots, and cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add the flour, and whisk constantly until it begins to toast, about 2 minutes. (The flour will form a thick paste, but that's okay; just keep it moving in the pot.) Whisk in the milk and the reserved pasta water, and whisk constantly until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the sour cream, 2/3 cup of the mozzarella, the Swiss cheese and 1 tablespoon of the Parmesan. Once the cheeses have melted, add the spinach, and cook until just wilted, about 1 minute. Stir in the artichoke hearts, pasta, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to a broiler-safe 2-quart baking dish.
  5. Stir together the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan in a small bowl. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.
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Cheater’s Lasagna (with ravioli)

Cheater's Lasagna (with ravioli and Italian sausage)
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Nutrition Facts
Serving Size
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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 jar (24 to 26 ounces) pasta sauce or Quick Tomato Sauce (see note)
  2. 2 bags (18-24 ounces each) frozen large or jumbo cheese ravioli, partially thawed
  3. 1 pound sweet Italian sausage, cooked, drained and crumbled
  4. 1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
  5. 8 ounces (2 cups) shredded Italian blend cheese or mozzarella cheese
  6. ½ cup grated Parmesan cheese
Instructions
  1. Preheat the oven to 350 degrees. Spoon one-third of the pasta sauce into a 13-by-9-inch baking dish. Place half the ravioli on top of the sauce in a single layer; squeeze them in if necessary. Sprinkle with the cooked sausage, the spinach and half the cheese. Layer on the remaining ravioli. Top with the remaining sauce, remaining cheese and Parmesan. Cover with foil that has underside sprayed with vegetable oil cooking spray and bake for 20 minutes. Uncover and bake until bubbling, 5 to 10 minutes more.
  2. Quick tomato sauce: In a large skillet, heat 2 tablespoons of olive oil. Sauté 2 minced garlic cloves for 1 minute. Add ¼ cup chopped onion if you like. Add 28-ounce can diced tomatoes with juices. Bring to a boil, reduce heat and simmer 20-25 minutes. Season with salt and pepper and stir in some chopped fresh basil. Keeps in the refrigerator for three days or frozen for about one month.
Adapted from Real Simple Meals Made Easy
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Adapted from Real Simple Meals Made Easy
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Spicy Ethiopian Lentil Stew

Spicy Ethiopian Lentil Stew
Yields 6
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Nutrition Facts
Serving Size
0g
Yields
6
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. 2 tbsp. olive oil
  2. 1 medium onion, diced
  3. 3 garlic cloves, minced
  4. 1 1/2 tsp. freshly grated ginger
  5. 1-2 tbsp. berbere spice blend, to taste, I went with 2 tablespoons but I like lots of spice
  6. 1/2-1 tsp. cayenne pepper, or to taste, optional
  7. 4 cups vegetable broth
  8. 1 1/2 cups dried red lentils
  9. 1-14 oz. can diced tomatoes
  10. 3 medium red potatoes, about 3/4 lb. total, diced
  11. 3 cups fresh spinach leaves, sliced and lightly packed
  12. salt and pepper to taste
Instructions
  1. Coat the bottom of a large pot with oil and place over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic, ginger, berbere spice and cayenne and sauté 1 minute more.
  2. Add broth, lentils, tomatoes and potatoes. Stir a few times, raise heat and bring to a simmer. Lower heat and allow to cook until lentils are very soft and potatoes are tender, about 30 minutes. Stir in spinach and continue to cook just until wilted, about 2 minutes.
  3. Remove from heat and season with salt and pepper to taste. You can also add a bit more berbere and cayenne, if desired.
Notes
  1. I haven't tried this yet. 10/11/18
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Baked Salmon Dijon

Baked Salmon Dijon
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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 cup fat-free sour cream
  2. 2 tsp dried dill
  3. 3 tbsp scallions, finely chopped
  4. 2 tbsp Dijon mustard
  5. 2 tbsp lemon juice
  6. 1.5 lb salmon fillet with skin, cut in center
  7. 1/2 tsp garlic powder
  8. 1/2 tsp black pepper
Instructions
  1. Whisk sour cream, dill, onion, mustard, and lemon juice in small bowl to blend
  2. Preheat oven to 400º. Lightly oil baking sheet with cooking spray.
  3. Place salmon, skin-side down, on prepared sheet. Sprinkle with garlic powder and pepper, then spread the sauce.
  4. Bake until just opaque in center; about 20 minutes
Notes
  1. I haven't tried this (as of 10, 2018)
Adapted from Costco Pharmacy Magazine
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Adapted from Costco Pharmacy Magazine
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Tortelloni Caprese Salad

Tortelloni Caprese Salad
Yields 8
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Nutrition Facts
Serving Size
0g
Yields
8
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 package (24 ounces) Kirkland Signature Five Cheese Tortelloni
  2. 16 ounces Kirkland Signature Grilled Chicken Breast Strips (omit for a vegetarian version)
  3. 16 ounces BelGioioso Fresh Mozzarella, pre-sliced log
  4. 2 to 3 cups cherry tomatoes
  5. 1 to 2 cups Basil Pesto
  6. ¼ to ½ cup Parmigiano-Reggiano, grated
  7. Fresh basil for garnish
  8. Balsamic vinegar, to taste
Instructions
  1. Prepare the tortelloni according to package directions, drain and set aside.
  2. Cut the chicken strips and mozzarella into bite-size pieces. Halve the cherry tomatoes, if large.
  3. Place tortelloni, chicken and tomatoes in a large bowl; toss with 1 to 2 cups of pesto, using enough pesto to thoroughly coat.
  4. Allow pasta dish to cool a bit and toss in mozzarella cubes. Garnish with grated Parmigiano-Reggiano and fresh basil. Drizzle with balsamic vinegar before serving, if desired. Can be served warm, cold or at room temperature.
  5. Makes 8 to 10 servings.
Notes
  1. I haven't tried this yet (9/20/18)
Adapted from Costco Connections
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Adapted from Costco Connections
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Scratchy Husband Pasta

Scratchy Husband Pasta
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0 calories
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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. ¾ cups extra-virgin olive oil
  2. ¼ pound unsalted butter
  3. 1 whole head of garlic, or at least 10 cloves, peeled, sliced thin across the grain
  4. Good quality salt
  5. 1 pound dried spaghetti
  6. 4 teaspoons of chile flakes
  7. A generous 1/2 cup of grated pecorino or Parmigiano-Reggiano
  8. Many, many cranks of the pepper mill
Instructions
  1. Bring large pot of water to a boil. When water simmers and is about to break to a roiling boil, place a 10-inch deep-sided sauté pan on low heat.
  2. Add the olive oil and butter and sliced garlic to the pan and let the butter melt, as the garlic begins to warm through. When the pasta water gets roiling, add salt to taste. (As always, like seawater.) Add the dry spaghetti. Add chile flakes to the warming garlic-oil mixture and swirl the pan a bit.
  3. Stir the spaghetti and make sure it is cooking evenly and the strands are separated. Swirl the garlic-chile-oil pan smoothly and frequently, and let the garlic soften and start to turn golden as the butter starts to foam and the chile blooms its heat and color into the oil. (On my stove, the burners run quite hot, so I keep it on low the whole time, but if your home burner is weak and you are not getting any foaming or toasting of the garlic by now, tap the heat up a half-step.) At 8 minutes, pull the pasta from the boiling water with tongs, let it briefly drip its excess water above the pasta pot, but then place it right into the garlic-chile-oil pan, letting the last drips of water go right into the sauce.
  4. Turn up the heat under the pasta now and stir vigorously, also tossing the pasta with short sturdy flicks of your wrist, for just about a minute, listening to the water hiss a little as it evaporates in the oil.
  5. Turn off the heat, add cheese and a lot of black pepper. Toss and distribute all the garlic and the cheese and the chile flakes using two forks like you are tossing a salad, making sure every bit is coated and luscious and on the edge even of greasy. (The amount of salt that I put in the pasta water, combined with the salt of the cheese, is enough for us. If you feel it needs it, season with a little more salt, according to your tastes.) Serve immediately.
Notes
  1. I haven't tried this yet, but it looks delicious!
Adapted from The New York Times
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Adapted from The New York Times
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Avocado Pita Pockets

Avocado Pita Pockets
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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 large ripe avocado
  2. 1 tablespoon red wine vinegar
  3. Pinch fine sea salt
  4. Pinch ground black pepper
  5. 4 butter lettuce leaves
  6. 1/4 cup fresh basil leaves
  7. 2 medium tomatoes, each cut into 4 slices
Instructions
  1. In a small bowl, mash avocado with vinegar, salt and pepper until smooth.
  2. Cut pita pockets in half. Stuff pita pockets with lettuce leaves and basil. Evenly divide avocado mixture between pita pockets, spreading it on the lettuce leaves. Add 2 tomato slices to each pocket.
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Easy Grilled Flank Steak with Garlic-Herb Sauce

Easy Grilled Flank Steak with Garlic-Herb Sauce
Serves 4
Print
2705 calories
14 g
708 g
176 g
256 g
43 g
1122 g
716 g
6 g
0 g
119 g
Nutrition Facts
Serving Size
1122g
Servings
4
Amount Per Serving
Calories 2705
Calories from Fat 1566
% Daily Value *
Total Fat 176g
270%
Saturated Fat 43g
214%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 105g
Cholesterol 708mg
236%
Sodium 716mg
30%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
11%
Sugars 6g
Protein 256g
Vitamin A
101%
Vitamin C
150%
Calcium
28%
Iron
114%
* 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 (2-pound) flank steak, trimmed
  2. 1 teaspoon sugar
  3. Salt and pepper
  4. 1 cup minced fresh flat-leaf parsley
  5. ½ cup extra-virgin olive oil
  6. 2 tablespoons lemon juice
  7. 3 garlic cloves, minced
Instructions
  1. Pat steak dry with paper towels, sprinkle with ¾ teaspoon sugar, and season with salt and pepper. Combine parsley, oil, lemon juice, garlic, remaining ¼ teaspoon sugar, ¼ teaspoon salt, and ¼ teaspoon pepper in small bowl and set aside for serving.
  2. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
  3. Leave primary burner on high and turn other burner(s) to medium.
  4. Clean and oil cooking grate. Place steak on hotter side of grill. Cook (covered if using gas) turning as needed, until lightly charred and meat registers 120 to 125 F (for medium-rare),
  5. 8 to 12 minutes.
  6. Transfer steak to carving board, tent with aluminum foil, and let rest for 5 to 10 minutes.
  7. Slice steak against grain very thin on bias and serve with garlic-herb sauce.
Notes
  1. For a charcoal grill: Open bottom vent completely.
  2. Light large chimney starter filled withcharcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
Adapted from America's Test Kitchen
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calories
2705
fat
176g
protein
256g
carbs
14g
more
Adapted from America's Test Kitchen
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Avocado and mixed Tomato Salsa

Avocado and Mixed Tomato Salsa
Great on salmon
Print
3108 calories
52 g
781 g
177 g
326 g
24 g
1958 g
4062 g
10 g
0 g
113 g
Nutrition Facts
Serving Size
1958g
Amount Per Serving
Calories 3108
Calories from Fat 1549
% Daily Value *
Total Fat 177g
272%
Saturated Fat 24g
119%
Trans Fat 0g
Polyunsaturated Fat 32g
Monounsaturated Fat 81g
Cholesterol 781mg
260%
Sodium 4062mg
169%
Total Carbohydrates 52g
17%
Dietary Fiber 32g
128%
Sugars 10g
Protein 326g
Vitamin A
100%
Vitamin C
147%
Calcium
25%
Iron
54%
* 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 avocados, halved, peeled and diced
  2. 1 cup halved grape tomatoes or yellow cherry tomatoes or mix of heirloom tomatoes
  3. ¼ cup chopped fresh cilantro (or not!)
  4. ½ small jalapeno or serrano chili pepper, minced
  5. 2 tablespoons diced red onion
  6. Juice of 1 lime
  7. 1 teaspoon kosher salt, divided
  8. ¾ teaspoon black pepper, divided
  9. 1-2 tablespoons olive oil
  10. 4 skin-on salmon fillets (about 5 to 6 ounces each)
  11. Canola oil for the grill
Instructions
  1. In a small bowl combine avocado, tomatoes, cilantro, serrano chili and onion in a medium bowl; set aside. In small bowl, whisk together lime juice, ¼ teaspoon salt, and ¼ teaspoon pepper in a small bowl; drizzle over avocado mixture, and stir to coat.
  2. Serve over salmon or other fish
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calories
3108
fat
177g
protein
326g
carbs
52g
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Pan Seared Scallops with Lemon Caper Sauce

Pan Seared Scallops with Lemon Caper Sauce
Serves 4
I haven't tried this recipe.
Print
1080 calories
75 g
139 g
57 g
66 g
14 g
2926 g
116273 g
15 g
0 g
39 g
Nutrition Facts
Serving Size
2926g
Servings
4
Amount Per Serving
Calories 1080
Calories from Fat 501
% Daily Value *
Total Fat 57g
87%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 33g
Cholesterol 139mg
46%
Sodium 116273mg
4845%
Total Carbohydrates 75g
25%
Dietary Fiber 17g
67%
Sugars 15g
Protein 66g
Vitamin A
15%
Vitamin C
473%
Calcium
40%
Iron
52%
* 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. ⅓ cup kosher salt, plus more for seasoning
  2. 1 cup hot water
  3. 4 cups ice water
  4. 1 pound large scallops, 1 ½ inches wide, about 14 to 16
  5. 3 tablespoon olive oil
  6. 1 tablespoon unsalted butter
  7. 1 tablespoon minced garlic
  8. ½ cup white wine (optional)
  9. 1 cup unsalted chicken broth
  10. 1 teaspoon lemon zest
  11. 2 tablespoon lemon juice
  12. 2 tablespoon capers, rinsed
  13. 1 tablespoon dijon mustard
  14. Black pepper, for seasoning
  15. 1 tablespoon chopped dill
  16. 1 teaspoon chopped chives
  17. 6 lemon wedges
Instructions
  1. In a medium-sized bowl combine salt and hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels, set aside.
  2. Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
  3. Allow scallops to sit for 10 minutes at room temperature before cooking.
  4. In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
  5. Sprinkle scallops lightly with salt on both sides.
  6. Place scallops into the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan.
  7. Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
  8. Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
  9. When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
  10. In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
  11. Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
  12. Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
  13. Turn off heat and whisk in Dijon mustard.
  14. Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
  15. Taste sauce and season with salt and pepper as needed.
  16. Garnish scallops with chopped dill, chives and serve immediately with lemon wedges.
Notes
  1. https://therecipecritic.com/pan-seared-scallops/
  2. The first step is allowing the scallops to sit in a saltwater solution for about 10 minutes before cooking. The benefits of a brine are it delicately seasons the seafood, helps it retain moisture, and prevents the scallops from getting too tough as it’s cooking. If you’ve got a few extra minutes, it’s worthwhile to do.
  3. The second step is to dry the surface of the scallops as thoroughly as possible. This process allows immediate searing and color development while preventing steaming in the pan. I just dry them in between paper towel until there is no residual moisture and they become slightly sticky when touched.
  4. The third step is to choose the right pan and use very high heat when cooking. My go-to is a large cast iron skillet, I use it for spicy garlic shrimp and even skillet cornbread. Stainless steel will also work to get a caramel-colored surface too. The pan needs to be super hot so browning begins immediately as scallops can turn rubbery fairly quickly if overcooked. Once those scallops hit the pan, do not move them until you are ready to flip! I also use a little bit of butter to baste the scallops at the end of cooking to promote even more browning and flavor.
Adapted from Recipe Critic
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calories
1080
fat
57g
protein
66g
carbs
75g
more
Adapted from Recipe Critic
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