Tag Archives: tomato

Guacamole Recipe

Guacamole
Serves 6
Write a review
Print
Prep Time
20 min
Prep Time
20 min
21 calories
6 g
0 g
0 g
1 g
0 g
75 g
29 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
75g
Servings
6
Amount Per Serving
Calories 21
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 29mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
6%
Sugars 2g
Protein 1g
Vitamin A
8%
Vitamin C
25%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 large avocadoes, slightly soft
  2. 2 large limes, juice of
  3. 1 medium white onion, diced
  4. 1/2 cup fresh cilantro, chopped
  5. 1 large tomato, Diced (I like to scoop the seeds out first)
  6. 1 clove garlic, minced
  7. salt
  8. finely chopped fresh jalapeno (optional)
Instructions
  1. Slice avocados in half then discard the seed. Scoop out of shell with a spoon. Place in bowl then add juice of one fresh lime to prevent browning. Use a fork to mash to desired consistency.
  2. Add chopped onions, tomato, garlic and cilantro. Stir gently to mix ingredients while adding juice of second lime and then salt to taste. Stir just slightly, until incorporated. Add jalapeño to taste.
  3. Serve with tortilla chips for a dip or as a side to any Mexican dish.
beta
calories
21
fat
0g
protein
1g
carbs
6g
more
Preston Cooks For You http://prestoncooks.com/

Vegetable Lasagna Recipe

 

Vegetable Lasagna
Serves 10
Full of vegetables, this can be made ahead of time and kept in the freezer until ready.
Write a review
Print
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
563 calories
55 g
81 g
25 g
28 g
12 g
314 g
637 g
8 g
0 g
12 g
Nutrition Facts
Serving Size
314g
Servings
10
Amount Per Serving
Calories 563
Calories from Fat 223
% Daily Value *
Total Fat 25g
39%
Saturated Fat 12g
60%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 81mg
27%
Sodium 637mg
27%
Total Carbohydrates 55g
18%
Dietary Fiber 3g
13%
Sugars 8g
Protein 28g
Vitamin A
90%
Vitamin C
15%
Calcium
49%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups carrots, thinly sliced
  2. 2 cups zucchini, thinly sliced
  3. 8 ounces mushrooms, sliced
  4. 2 tablespoons olive oil
  5. 3 garlic cloves, pressed
  6. 3⁄4 teaspoon dried thyme
  7. 1⁄4 teaspoon black pepper
  8. 1 (14 1/2 ounce) can Italian-style diced tomatoes
  9. 1 (15 ounce) container ricotta cheese
  10. 1 egg
  11. 1⁄4 cup grated fresh parmesan cheese
  12. 1 (16 ounce) jarwhite alfredo sauce (use a good quality brand,or make your own)
  13. 3⁄4 cup milk
  14. 10 uncooked lasagna noodles
  15. 3 cups shredded mozzarella cheese
Instructions
  1. Preaheat oven to 350.
  2. Heat oil in large skillet. Saute garlic, sliced vegetables, thyme, and pepper, until vegetables are crisp/tender(about 7 minutes).
  3. Remove from heat and add drained tomatoes, set aside.
  4. Combine ricotta cheese, egg and parmesan in separate bowl.
  5. In another bowl, mix alfredo sauce and milk until smooth.
  6. To assemble;spread 3/4 cup of alfredo sauce mixture in bottom of 9x13 pan. Top with half of the uncooked noodles, pressing noodles into sauce. Spread with half of the ricotta mixture, top that with half of the vegetable mixture, then half of the mozzarella cheese. Repeat layers beginning with 3/4 cup of sauce.
  7. Pour remaining sauce over final layer. Cover with foil.
  8. Bake 50 minutes, uncover and continue baking for 10 minutes.
  9. Remove from oven, let stand for 15 minutes before serving.
Adapted from http://www.food.com/recipe/vegetable-lasagna-alfredo-182549
beta
calories
563
fat
25g
protein
28g
carbs
55g
more
Adapted from http://www.food.com/recipe/vegetable-lasagna-alfredo-182549
Preston Cooks For You http://prestoncooks.com/

Chicken Tikka Masala Recipe

 

Chicken Tikka Masala Recipe
Serves 4
Chicken marinated in yogurt and spices.
Write a review
Print
Prep Time
1 hr 15 min
Cook Time
1 hr
Total Time
2 hr 12 min
Prep Time
1 hr 15 min
Cook Time
1 hr
Total Time
2 hr 12 min
504 calories
18 g
225 g
34 g
33 g
17 g
525 g
1635 g
9 g
0 g
15 g
Nutrition Facts
Serving Size
525g
Servings
4
Amount Per Serving
Calories 504
Calories from Fat 302
% Daily Value *
Total Fat 34g
53%
Saturated Fat 17g
83%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 225mg
75%
Sodium 1635mg
68%
Total Carbohydrates 18g
6%
Dietary Fiber 4g
15%
Sugars 9g
Protein 33g
Vitamin A
62%
Vitamin C
56%
Calcium
16%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Marinade
  1. 1 cup plain yogurt, whisked until smooth
  2. 1 tablespoon grated fresh ginger
  3. 3 cloves garlic, finely minced
  4. 1 teaspoon kosher salt
  5. 1/2 teaspoon freshly ground black pepper
  6. 1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
Sauce
  1. 2 teaspoons olive oil
  2. 3 tablespoons butter
  3. 6 cloves garlic, minced
  4. 2-inch thumb ginger, grated or minced
  5. 2 serrano or jalapeno peppers, minced (seeds removed if you don't want it spicy)
  6. 2 tablespoons tomato paste
  7. 4 teaspoons ground turmeric
  8. 2 teaspoons ground coriander
  9. 2 teaspoons ground cumin
  10. 2 teaspoon garam masala
  11. 2 teaspoons paprika
  12. 4 large tomatoes, diced
  13. 1 1/2 teaspoons kosher salt
  14. 1 to 2 cups water
  15. 1/2 cup heavy cream
  16. Chopped, fresh cilantro, for garnish
Instructions
  1. For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator overnight.
  2. For the sauce: When you’re ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the ginger, garlic and peppers. Saute until tender. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the turmeric, garam masala, cumin, coriander, and the paprika and saute for about 1 minute to draw out their flavors.
  3. Add the tomatoes, salt, and 1 cup water. Bring to a boil, lower heat to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
  4. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it’s charred, about 2 minutes on each side. Grilling gives the chicken a nice smokey taste, but you can also bake or pan fry the chicken as well.
  5. Pour the sauce into a food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring to a boil. Add the chicken. Turn the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
Adapted from Food Network
beta
calories
504
fat
34g
protein
33g
carbs
18g
more
Adapted from Food Network
Preston Cooks For You http://prestoncooks.com/