Tag Archives: Parsley

Low fat Ranch dressing

Ranch dressing
Ingredient list

4 tsp. olive or vegetable oil
2 tsp. cider vinegar
artificial sweetener equivalent to 2 tsp. sugar
1/4 tsp. dried marjoram
3/4 cup buttermilk
3 tbsp. plain non-fat yogurt
2 tbsp. fat-free mayonnaise
2 tbsp. finely chopped onion
2 tbsp. minced fresh parsley
1 garlic clove, minced

In bowl, combine oil, vinegar, sweetner, and marjoram. Whisk in buttermilk, yogurt, and mayonnaise. Stir in onion, parsley, and garlic. Cover and refrigerate for 6 hours or overnight to thicken. Whisk before serving. Refrigerate dressing at all times.

Oven baked parmesan fries

fries 2 hor
Ingredient list

2 Russet Potatoes
1/4 c extra virgin olive oil
Kosher salt & Seasoned salt
2 tbls. chopped parsley leaves
1/4 c freshly grated Parmigiano-Reggiano cheese

Wash potatoes and par boil them in Kosher salted pre-heated water … about 20 – 30 minutes
When done, drain the potatoes and set aside
pre-heat the oven to 400 degrees
Slice the potatoes into wedges – approximately 16 -20
In a bowl add the olive oil , seasoned salt and potato wedges … gently tossing
Place the wedges on a baking sheet and bake for 30 minutes, turning them after 15 minutes
Place on a warmed platter or bowl and top with the parsley and cheese

Grilled salmon with fresh herbs

salmon horizontal
Ingredient list

4 Tbsp chopped fresh basil
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh oregano,or dried
1 Tbsp minced garlic
2 Tbsp lemon juice
4 salmon filets 5 0z
black pepper to taste
4 green olives (IF you like olives)
4 this slices of lemon

Heat the grill, lightly spray the grill rack or broiler pan with cooking spray. Position the cooking rack 4-6 inches from heat source. In a small bowl, combine basil, parsley, minced garlic and lemon juice. Spray the fish with cooking spray. Sprinkle with black pepper. Top each filet with equal amount of the basil garlic mix. Place the fish herb side down on the grill. Grill over high heat. When the edges turn white, after about 3-4 minutes, turn the fish over and place on aluminum foil. Move the fish to a cooler part of the grill or reduce heat. Grill until the fish is opaque throughout when tested with the tip of a knife and an instant -read thermometer inserted into the thickest part of the fish
reads 145 degrees (abs 4 minutes longer). Remove the salmon and place on warmed plates..garnish with olives and lemon slices.

Chicken and dumplings

from Jennifer L.’s book, North Branch , MN


Stewed Chicken (from stewed chicken recipe)
1 c. flour
2 tsp baking powder
2 tbsp snipped parsley
1 beaten egg
1/4 c. milk
2 tbsp cooking oil
1/2 c. flour

Preparation instructions

Prepare dumplings when stewed chicken is almost tender.

For dumplings; combine 1 c. flour, baking powder, 1/2 tsp salt; stir in parsley. Combine egg, milk, and oil. Add to flour mixture, stirring with a fork only till combined. Drop dough from a tbsp directly onto chicken in bubbly broth. Return to boiling and cover tightly. Reduce heat; do not lift cover. Simmer 12 to 15 minutes. Remove dumplings and chicken to warm serving platter; keep warm. Strain broth.
To thicken broth for gravy;
In a saucepan bring 4 c. broth to boiling. Slowly stir in 1 c. cold water into the
1/2 c. flour; gradually add to broth, mixing well. Cook and stir till bubbly. Cook and stir 2 more minutes. Season with 1/2 tsp salt and 1/8 tsp pepper. Pour some sauce over chicken and dumplings’ pass remaining.

Submitted by: Jennifer L

Kottbollar-swedish meatballs

from Jennifer L.’s book, North Branch , MN


1/2 c. chopped onion
3 tbsp butter or margarine
1 beaten egg
1 c. light cream
1 1/2 c. soft bread crumbs
1/4 c. finely snipped parsley
1 1/4 tsp salt
ground beef

Preparation instructions

Cook onion in 1 tbsp of the butter or margarine till tender. In a mixing bowl combine egg and cream; stir in cooked onion, bread crumbs, parsley, salt, nutmeg, ginger and pepper. Add ground beef or meats; mix well. Chill mixture. Shape chilled meat mixture into 3/4 to 1 inch balls.
Brown meatballs, half at a time, in the remaining 2 tbsp butter or margarine; remove from skillet. Stir flour, bouillon granules, and coffee crystals into pan drippings; add 1 1/4 c. water. Cook and stir till thickened and bubbly. Add meatballs. Cover; simmer about 30 minutes, basting meatballs occasionally.
May use mixture of 3/4 lb ground beef, 1/2 lb ground veal, and 1/4 lb ground pork for the meatballs.

Submitted by: Jennifer L

Chicken marsala with pancetta & creme

from Stacy A.’s book, El dorado hills, CA


Olive Oil
2 ounces pancetta (about 1/4 inch thick slice)
4 Mushrooms, Sliced
diced into 1/4 inch cubes
Flower for dredging (about 1/2 gup)
4 thin chicken breast cutlets, about 1/2 pound total
Course salt
Freshly ground black pepper, preferrably on the course side
1/2 cup dry Marsala wine
2-4 tablespoons heavy creme
minced fresh flat leaf parsley (optional)

Preparation instructions

Coat a large skillet lightly with olive oil and set it over medium high heat. Add the pancetta and cook until just crisp and lightly browned. Remove with a slotted spoon, leave the fat in the pan, and set aside. Put the flower on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper. Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about two table spoons. Fatten the pan. When the fat is hot, dredge a cutlet through the flower on both sides. shake off the excess flower and immediately put the cutlet in the pan. Do the same with as many cutlets as the pan will hold without touching. Sauté the rest, adding more oil if necessary. Transfer these to the plate as well. Pour off the excess fat. With the the pan over medium high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the creme and boil until you get a nicely thickened sauce. Add mushrooms and stir. Return the chicken and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley, if you like.

Submitted by: Stacy A