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Recipes
Hash Browns - Creamy
By á-47
Place potatoes in a slow cooker
- 2 lb. frozen cubed hash browns, thawed
- 2 cups sharp cheddar or mozzarella, shredded
- 2 cups sour cream
- 10 3/4 oz. can cream of celery soup
- 10 3/4 oz. can cream of chicken soup
- 1 large onion, chopped
- 4 Tbsp. (1/2 stick) butter, melted
- 1/4 tea. pepper
- 1 lb. cooked ham or crispy bacon pieces
Chicken Breast - Chile Orange Chicken
By á-47
Mix enchilada sauce and BBQ sauce in a 6 qt
- 3/4 cup mild enchilada sauce
- 1/4 cup BBQ sauce
- 1 Tbsp. salt-free chili powder
- 1 tea. cumin
- 1/4 tea. crushed chile pepper
- 4 bone-in chicken breasts (about 2 /34#), skin removed
- 3 Tbsp. orange marmalade
- 1/32 cup chopped cilantro
- 2 tea. grated orange zest
Rotisserie Chicken with Roasted Potatoes and Peppers
By á-47
Preheat oven to 400 degrees
- 12 oz. new red potaotes
- 1 large bell pepper
- 1 /.2 medfium onion
- 1 clove garlic
- 1/2 Tbsp. olive oil
- 1 tea each salt and pepoper
- 3 cups white meat (no skin) from store-bought rotisserie chicken
Chicken - Tequila & Dijon Marinated Breasts
By á-47
Soak the chicken breasts in water to cover with the tablespoon of salt
- 4 chicken breasts, boneless and skinless
- 1 Tbsp. coarse salt
- 1/4 cup tequila
- 3 Tbsp. dijon mustard
- 3 green onions, chopped (incl. green parts)
- 1/4 cup olive oil
- 1 Tbsp. lemon juice
- 1 clove garlic, cut in half
Flavored Butters
By á-47
Garlic Lemon Butter Herbed Tarragon Butter Herbed Basil Butter Parsley Butter
- GARLIC LEMON BUTTER
- 1/2 cup butter, softened
- 2-3 tea. grated lemon peel
- 1 garlic clove, minced
- 1 tea. minced fresh parsley
- 1/4 tea. salt, optional
- pepper to taste
- HERBED TARRAGON BUTTER
- 1/2 cup butter, softened
- 1/4 cup fresh tarragon leaves, chopped
- 1/8 tea. lemon juice
- dash salt and pepper
- HERBED BASIL BUTTER
- 1 1/2 cups loosely packed fre3sh basil leaves
- 1 cup butter, softened
- 1 tea. lemon juice
- 1 tea. seasoned pepper
- 1/2 tea. garlic salt
- PARSLEY BUTTER
- 1/2 cup butter, softened
- 1 Tbsp. minced fresh tarragon (or 1 tea. dried)
- 1 Tbsp. minced fresh parsley (or 1 tea. dried)
- 1/2 tea. minced chives
- 1/4 tea. minced garlic
- dash of pepper
Raspberry-Chipotle Goat Cheese Tartlets
By á-47
For crisp phyllo cups bake in oven according to package directions
- 2 pkgs. phyllo cups
- 1/4 cup sliced almonds, divided
- 1 tea. finely chopped fresh rosemary leaves
- 4 oz. goat cheese
- 4 oz. cream cheese, softened
- 1/4 cup Raspberry-Chipotle sauce, divided
Mustard - Orange Dijon Mustard
By á-47
Mix all together
- 2/3 cup orange marmalade
- 2 tea. Dijon mustard
- 1 tea. onion powder
- 1/8 tea. chili powder
- 1 Tbsp. jalapeno, finely chopped
Watermelon Jicama Salad
By á-47
Combine watermelon and jicama in a large bowl
- 8 cups cubed watermelon, 1/2" pieces
- 1 cup cubed peeled jicama, 1/2" pieces
- 1 Tbsp. lime zest
- 1 jalapeno pepper, stemme3d, seeded and minced
- 1 Tbsp. chopped fresh chives
- 1 Tbsp. sliced green onions
- 1/4 cup roughly chopped fresh cilantro
- 1/4 cup thinly sliced fresh basil
- 2 Tbsp. fresh lime juice
- 1 Tbsp. fresh lemon juice
- 3 Tbsp. extra virgin olive oil
- salt and pepper
- 1/2 cup crumbled Cotija cheese
Wild Blueberry Chicken Sausage Breakfast Pudding
By á-47
Preheat oven to 350 degrees
- 1 10 oz. package al fresco Wild Blueberry Breakfast Chicken Sausage, cut into 1/2" slices
- 6 oz. fat-gree cream cheese
- 8 slices day-old, whole grain bread
- cooking oil/spray
- 2 cups fresh blueberrie
- 1 tea. cinnamon
- 1 cup egg substitute
- 1/2 cup maple syrup
- 2 cups 2% milk
Salmon - Smoky Maple-Mustard Salmon
By á-47
Preheat oven to 450 degrees
- 3 Tbsp. whole grain mustard
- 1 Tbsp. maple syrup
- 1/4 tea. smoked paprika
- 1/4 tea. pepper
- 1/8 tea. salt
- 4 4-oz/ skinless center-cut salmon fillets