More About MASCARAK
Recipes I've Shared:
Tortilla Chip Casserole retains all the full-flavor of this popular chicken comfort dish but with lighter ingredients.
Lemon juice and rind brighten this Snapper with Zucchini and Tomato dinner for two. Vermouth also adds a hit a flavor to the vegetables.
Modified from Cooking Light - Used 1.5# pork loin
Adapted from Eating Well May/June 2011
I added an extra link of sausage to this recipe, and used chicken instead of turkey sausage. Spices not used in calorie calculation.
I did not put the spices in for nutrition calculation and I omitted 5 t of canola oil (used cooking spray and non stick cookware instead) .
This is a modification of Chef Meg's recipe that adds an extra can of diced tomatoes, and uses 21 (orig 24) ounces of boneless skinless chicken thighs instead of breast meat.
Adapted from side dish to serve with Pork Chops Oreganata in 1/09 Cooking Light. Dish is to be served warm, but we like it chilled just as much.
Adapted from Cooking Light 5/2010.
Adapted from Cooking Light 6/2010, used larger pork portion.
Spicy shrimp recipe that works awesome on salad
Easy one-dish meal.
Spicy chicken recipe, serve with spanish rice
The combo of Cajun seasoning and ground red pepper really packs a punch of heat in this dish, but the creamy sauce takes the edge off. Decrease the ground red pepper or simply omit it for a milder version of the dish. Serve with sliced French bread.
Yield: 4 servings (serving size: 1 1/4 cups)
Cost per Serving: $2.46