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Recipes
Sautéed Tilapia with Lemon-Peppercorn Pan Sauce
By Scoro_5300
Combine first 3 ingredients
- 3/4 cup fat-free, less-sodium chicken broth $
- 1/4 cup fresh lemon juice $
- 1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
- 1 teaspoon butter
- 1 teaspoon vegetable oil
- 2 (6-ounce) tilapia or sole fillets $
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour $
- 2 teaspoons butter
- Lemon wedges (optional) $
Roasted Tilapia with Tomatoes and Olives
By Scoro_5300
Preheat oven to 375°. Sprinkle fish with salt and pepper
- 4 (6-ounce) tilapia fillets $
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1 cup cherry tomatoes, halved $
- 3/4 cup pitted green olives, coarsely chopped
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 garlic cloves, minced
Lemon Pepper Shrimp Scampi
By Scoro_5300
1. Cook orzo according to package directions, omitting salt and fat
- 1 cup uncooked orzo
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt, divided
- 7 teaspoons unsalted butter, divided
- 1 1/2 pounds peeled and deveined jumbo shrimp $
- 2 teaspoons minced fresh garlic
- 2 tablespoons fresh lemon juice $
- 1/4 teaspoon freshly ground black pepper
Roasted Red Pepper and Herb Pasta with Shrimp
By Scoro_5300
1
- 2 red bell peppers $
- 8 ounces uncooked fettuccine $
- 2 tablespoons extra-virgin olive oil $
- 1 tablespoon unsalted butter
- 1 cup finely chopped onion $
- 1 tablespoon minced garlic
- 1/2 pound peeled and deveined large shrimp $
- 1/4 cup fresh lemon juice (about 2 lemons) $
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh sage
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper
- 1 teaspoon extra-virgin olive oil $
- 2 tablespoons shaved fresh Parmesan cheese $
Marinated Grilled Shrimp
By Scoro_5300
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 1/4 cup tomato sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 pounds fresh shrimp, peeled and deveined
- skewers
Basil Shrimp
By Scoro_5300
In a shallow, non-porous dish or bowl, mix together olive oil and melted butter
- Change Servings
- 2 1/2 tablespoons olive oil
- 1/4 cup butter, melted
- 1 1/2 lemons, juiced
- 3 tablespoons Dijon mustard (such as Grey Poupon Country MustardTM)
- 1/2 cup minced fresh basil leaves
- 3 cloves garlic, minced
- salt to taste
- white pepper
- 3 pounds fresh shrimp, peeled and deveined
- skewers
Creamy Green Beans
By Scoro_5300
Heat oven to 400. Cook green beans in pot of boiling water for 3 to 4 minutes, until just tender
- 1 lb green beans
- 1 medium onion sliced thin
- 8 9oz mushrooms
- 2 cloves garlic, finely chopped
- 1/4 cup lowfat sour cream
- 1/4 tsp paprika
- 1/8 tsp cinnamon
- 3 2 1/2 inch strips of orange zest
Green Beans with Lemon and Garlic
By Scoro_5300
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, ...
- 2 pounds green beans, ends trimmed
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter
- 2 large garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 tablespoon lemon zest
- Salt and freshly ground black pepper
Green Beans with Bread Crumbs
By Scoro_5300
Combine green beans and 1/2 cup water in a medium pot
- 1 pound fresh green beans, washed and trimmed
- 1/2 cup water
- 1/4 cup Italian-style seasoned bread crumbs
- 1/4 cup olive oil
- salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 cup grated Parmesan cheese
Pesto Chicken Florentine
By Scoro_5300
Heat oil in a large skillet over medium high heat
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 4 skinless, boneless chicken breast halves - cut into strips
- 2 cups fresh spinach leaves
- 1 (4.5 ounce) package dry Alfredo sauce mix
- 2 tablespoons pesto
- 1 (8 ounce) package dry penne pasta
- 1 tablespoon grated Romano cheese