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Recipes
Pineapple Limeade
By pattie_d
Recipe Courtesy of Sandra Lee
- 4 limes
- 1/4 cup sugar
- 1 (20 ounce) can pineapple slices
- reserved pineapple juice from "chicken burritos with pineapple salsa"
- 4 ounces tequila
Chicken Mole
By pattie_d
Prep Time: 30 Min Total Time: 30 Min
- 1 tablespoon vegetable oil
- 1 large onion, chopped (1 cup)
- 2 cups Progresso® chicken broth (from 32-oz carton)
- 1 jar (16 oz) Old El Paso® Thick ‘n Chunky salsa
- 2 cans (15 oz each) pinto beans, drained, rinsed
- 1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
- 1 package (1.25 oz) chili seasoning mix
- 1 oz bittersweet baking chocolate, grated
- 1/8 teaspoon ground cinnamon
- 2 cups shredded cooked chicken
- Tortilla chips, if desired
Split Peas Soup in minutes
By pattie_d
Chef AJ author of the cookbook Unprocessed This soup is another winner from our Healthy on a Budget episode
- 8 cups boiling water
- 1 head celery, chopped
- 7 carrots, chopped
- 2 potatoes, chopped
- 1 lb split peas
- 1 red onion, diced
- 6 cloves garlic chopped
- add the following seasonings;
- 1 bay leaf
- 1 t. thyme
- 1 t. celery seed
- 1 t. rosemary
- 1 t. smoked paprika
- salt free seasoning
- 4 .t dried parsley
Easy Vanilla Buttercream Frosting Recipe
By pattie_d
In a large bowl, cream butter until light and fluffy
- 1/2 cup butter, softened
- 4-1/2 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 5 to 6 tablespoons 2% milk
Seattle BBQ Beef Ribs
By pattie_d
Recipe courtesy Sandra Lee, 2008
- 1 rack beef back ribs (about 3 pounds total), cut in 1/2
- 1 teaspoon seasoning salt
- 1 cup vegetable broth
- 1 cup apple juice
- 2 cups store-bought BBQ sauce
- 2 tablespoons apple cider vinegar
- 1 teaspoon molasses
- 1 teaspoon instant espresso or 2 tablespoons strong brewed coffee
- Sliced green apple, to garnish
Ropa Vieja
By pattie_d
can use olives in the recipe
- For braising beef:
- (Braised Beef, Peppers, and Onions)
- Ropa vieja, or "old clothes," describes the shreds of meat, peppers, and onions resembling a mess of colorful rags. Robust stews such as this Cuban specialty are at the heart of West Indian cuisine.
- Yield: Makes 8 servings
- 3 pounds skirt or flank steak, trimmed
- 2 quarts water
- 2 carrots, chopped coarse
- 1 large onion, chopped coarse
- 2 celery ribs, chopped coarse
- 1 bay leaf
- 3 garlic cloves, crushed lightly
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon whole black peppercorns
- 2 green bell peppers, cut into 1/4-inch strips
- 1 red onion, cut into 1/4-inch strips
- 4 tablespoons olive oil
- 2 cups braising liquid plus additional if desired
- a 14- to 16-ounce can whole tomatoes with juice, chopped
- 3 tablespoons tomato paste
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 red bell peppers, cut into 1/4 inch strips
- 2 yellow bell peppers, cut into 1/4 inch strips
- 1 cup frozen peas, thawed
- 1/2 cup pimiento-stuffed Spanish olive, drained and halved
- Accompaniment:
- For yellow rice with toasted cumin:
- 2 tablespoons olive oil
- 2 teaspoons cuminseed
- 1/4 teaspoon crumble saffron thread
- 2 cups unconverted long-grain rice
- 4 cups water
- 3/4 teaspoon salt
Blueberry-Citrus Mini Loaves Recipe
By pattie_d
Moist and packed with flavor, these healthful treats hit the spot
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 egg
- 3/4 cup orange juice
- 1/4 cup canola oil
- 1 tablespoon grated orange peel
- 1/2 cup fresh or frozen blueberries
- 1/4 cup chopped pecans
Thai Turkey Burgers
By pattie_d
1. In a medium bowl, combine egg product or egg, bread crumbs, and Thai seasoning or curry powder
- Nutrition Facts Per Serving:
- 1/4 cup refrigerated or frozen egg product, or 1 egg, beaten
- 1/4 cup fine dry bread crumbs
- 1 teaspoon Thai seasoning or curry powder
- 1 pound uncooked ground turkey breast
- 6 whole grain cocktail-size hamburger buns, split and toasted
- 3/4 cup fresh basil leaves
- 2 tablespoons purchased peanut dipping sauce
- 1 medium mango, pitted, peeled, and sliced
- SERVINGS: 6 servings
- CARB GRAMS PER SERVING: 23
- Servings: 6 servings
- Calories 213
- Total Fat (g) 4
- Saturated Fat (g) 1
- Cholesterol (mg) 30
- Sodium (mg) 438
- Carbohydrate (g) 23
- Fiber (g) 2
- Protein (g) 22
- Vitamin A (DV%) 0
- Vitamin C (DV%) 0
- Calcium (DV%) 0
- Iron (DV%) 0
- Diabetic Exchanges
- Starch (d.e.) 1
- Fruit (d.e.) .5
- Very Lean Meat (d.e.) 3
Swiss Chard & Ricotta Corstata
By pattie_d
Crust: Combine the flour, Parmesan, mascarpone, salt, cayenne and butter in the bowl of a food processor and pulse...
- Crust:
- Prep Time:30 minInactive Prep Time:1 hr 0 minCook Time:1 hr 0 min
- 2 cups all-purpose flour
- 1 cup grated Parmesan
- 1/2 cup mascarpone
- Pinch kosher salt
- Pinch cayenne pepper
- 1 stick cold butter, cut into pea-sized pieces
- 2 eggs
- Filling:
- Extra-virgin olive oil
- 2 cloves garlic, smashed
- Pinch crushed red pepper flakes
- 1 bunch white Swiss Chard, stems removed cut into 1/4-inch lengths, leaves cut into 1-inch lengths
- 2 leeks, tough green tops removed, cut in 1/2 lengthwise and then cut crosswise into 1/4-inch lengths
- 2 to 3 tablespoons water
- Kosher salt
- 2 cups fresh ricotta
- 1 cup grated Parmesan
- 2 eggs
- Pinch cayenne pepper
- Egg wash: 1 egg beaten with 2 tablespoons water
Zucchini, Corn, and Basil Fusilli with Bacon
By pattie_d
Active time:10 min; Start to finish:20 min Summer's bounty gets even better when it's combined in a fresh-tastin...
- 6 bacon slices
- 1 lb fusilli
- 3 ears corn, kernels cut from cob
- 1 1/2 lb zucchini, coarsely chopped (1/2-inch pieces)
- 1 (5- to 7-ounce) container basil pesto