Carrot Apple Slaw

 

Ingredients

1 large sweet red apple
1 large tart green apple
1 tablespoon freshly-squeezed lemon juice
10 ounces raw matchstick carrots (about 3 cups)
1/3 cup mayonnaise
1/3 cup plain yogurt
2 tablespoons honey
2 teaspoons rice wine vinegar
Salt & freshly ground black pepper
3/4 cup crumbled feta cheese (about 3 ounces)
1/2 cup dried sweetened cranberries

Instructions

Core apples and cut into thin slices; cut slices into matchsticks (you should have around 3 1/2 cups julienned apples). Place in a large bowl and toss with lemon juice. Add carrots and stir to combine.
In a small bowl, whisk together mayonnaise, yogurt, honey, rice wine vinegar, and salt and pepper, to taste. Pour over apple/carrot mixture and stir to coat. Mix in crumbled feta cheese and dried cranberries. Taste and adjust seasonings, adding more salt and pepper, if necessary. Refrigerate for at least 30 minutes to an hour to allow the flavors to blend, or longer if you prefer softer carrots and apples. If a bit of liquid accumulates at the bottom of the bowl, serve using a slotted spoon.
Notes

You may use all yogurt or all mayonnaise if you prefer, but realize that doing so will slightly affect the flavor of the dressing.

Same thing goes for the honey…tweak it up or down depending on how sweet you prefer your slaw.

You can typically buy pre-cut matchstick carrots in the produce section of the grocery store. Try to cut your apples about the same size.

Serves: 4

This recipe is 9 points per serving and that is with using light mayo, no fat yogurt and low fat feta!

Peppered Shrimp Alfredo

 

Ingredients

• 12 ounces penne pasta
• 1/4 cup butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 pound portobello mushrooms, diced
• 1 pound medium shrimp, peeled and deveined
• 1 (15 ounce) jar Alfredo sauce
• 1/2 cup grated Romano cheese
• 1/2 cup cream
• 1 teaspoon cayenne pepper, or more to taste
• Salt and pepper to taste
• 1/4 cup chopped parsley

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

CHICKEN ALFREDO LASAGNA ROLLS

 

What You’ll Need

• 9 lasagna noodles
• 2 ½ cups alfredo sauce (optional homemade recipe below)
• 2 cups cooked, shredded chicken
• oregano
• garlic salt
• 3 cups shredded Mozzarella, or cheese of your choice

The Best Garlic Alfredo Sauce

• ½ cup butter
• 2 ounces cream cheese
• 2 cups heavy cream (or substitute half and half)
• 2 teaspoon garlic powder
• ½ tsp. fresh minced garlic
• salt and freshly ground black pepper
• ½ tsp dried oregano
•  cup parmesan cheese

How to Make It
Spray an 8×8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don’t come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.
The Best Garlic Alfredo Sauce
In a medium to large saucepan melt the butter over medium heat.
Add fresh minced garlic and cook for 1 minute, or until fragrant.
Add the cream cheese and whisk to smooth and melted.
Whisk in the heavy cream.
Season with the garlic powder, salt and pepper.
Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes.
Stir in the cheese and when melted, remove from heat and serve

Crock Pot BBQ Beef Roast

 

Ingredients

• 2 – 2 1/2 lb. beef chuck roast
• 1/4 C. BBQ sauce
• 1/4 C. ketchup
• 2 T. light brown sugar
• 1/4 C. apple cider vinegar
• 1/4 tsp. dry mustard
• 1 T. Worcestershire sauce
• 1/4 tsp. chili powder

How to make it :

Place the roast in the crock pot, slice in half if using a 4 qt. crock pot. Whisk together the remaining ingredients and pour over the roast. Cook on low for 6 hours. Remove the roast and shred with two forks (it just falls apart), place in a serving dish and ladle some of the juice over the top before serving

Red Lobster Crab Stuffed Mushrooms

 

Ingredients

• 2 tb Red bell pepper
• 2 c Oyster crackers; crushed
• 1 lb Fresh mushrooms
• 1/4 ts Black pepper; ground
• 1/2 c Cheddar cheese; shredded
• 1/4 c Celery; finely chopped
• 1/2 lb Crab claw meat
• 1/2 c Water
• 1/2 ts Old Bay Seasoning
• 1/4 ts Salt
• 6 slices White cheddar cheese
• 2 tb Onion; finely chopped
• 1/4 ts Garlic powder
• 1 Egg

Original recipe makes 4
Servings

Preparation

1) Preheat oven to 400 degrees

2) Sauti celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator

3) While vegetables cool, wash mushrooms and remove stems

4) Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere

5) Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well

6) Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each)

7) Spoon 1 teaspoon of stuffing into each mushroom

8) Cover with sliced cheese

9) Bake in oven for 12-15 minutes until cheese is lightly browned.

Recipe by: Red Lobster Web Site Posted to recipelu-digest by “Diane Geary” on Feb 7, 1998

Greek Style Oven Roasted Lemon Butter Parmesan Potatoes

 

Ingredients

• 3 lbs potatoes
• 1 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1/4 cup butter, melted ( no substitutes)
• 1 teaspoon oregano ( or to taste)
• 1 tablespoon fresh minced garlic ( optional or to taste)
• salt and pepper
• 1/2-3/4 cup grated parmesan cheese ( or to taste)
• chopped fresh parsley

Instructions
Set oven to 375 degrees.
Butter a shallow baking dish large enough to hold the potatoes.
Peel and cut the potatoes into large wedges and place into the prepared baking dish.
In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
Pour over potatoes in the dish and stir to coat well.
Cover the dish tightly with foil.
Bake for about 40 minutes.
Uncover and turn potatoes.
Sprinkle with Parmesan cheese, and return to oven (uncovered).
Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
Sprinkle with chopped fresh parsley and serve.
*NOTE* the Parmesan may be sprinkled on just after baking if desired.

SWEDISH MEATBALLS

 

INGREDIENTS

• 2 tablespoons olive oil, divided
• 1 onion, diced
• 1 pound ground beef
• 1 pound ground pork
• 1/2 cup Panko*
• 2 large egg yolks
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• Kosher salt and freshly ground black pepper, to taste

FOR THE GRAVY

• 1/4 cup unsalted butter
• 1/3 cup all-purpose flour
• 4 cups beef broth
• 3/4 cup sour cream
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes; set aside.
In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
Serve immediately, garnished with parsley, if desired.