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Recipes
Mango Salsa Pork Chops
By shelliec
Nutrition Facts: 1 pork chop with 1/3 cup salsa equals 246 calories, 9 g fat (3 g saturated fat), 68 mg cholesterol...
- 6 (1/2" thick) pork chops
- Seasoning Mix
- 2 T. Olive Oil
- 2 C. Mango Salsa (canned or homemade-see recipe)
Christmas Ribbon Jello
By shelliec
Nutrition Facts: 1 serving (1 each) equals 236 calories, 17 g fat (5 g saturated fat), 22 mg cholesterol, 164 mg so...
- BOTTOM LAYER:
- 6 oz. Lime Jello
- 2 C. Hot Water
- 2 C. Cold Water
- Dissolve jello in boiling water, then add cold water. Pour in deep dripper pan. Chill until set.
- MIDDLE LAYER:
- 3 oz. Lemon Jello
- 8 oz. Cool Whip
- 1 C. Hot Water
- 1/2 pkg. mini marshmallows
- 8 oz. Cream Cheese
- 1 C. Mayonnaise
- 1 can Kerr's Pineapple/Coconut Juice
- Dissolve jello in boiling water. Add marshmallows & stir to melt. Remove from heat. In a blender, add jello mixture, Kerr's juice & cream cheese. Beat until well blended. Cool.
- Mix in Mayo. & cool whip. Pour over bottom layer. Chill to set.
Smoothie - Peach
By shelliec
Nutritional Analysis: One serving (prepared with fat-free yogurt) equals 120 calories, trace fat (trace saturated f...
- 1 1/2 cup peach or apricot nectar
- 1 1/2 cup sliced fresh or frozen peaches
- 1 cup vanilla yogurt
- ice cubes
Dry Mix - Cream of Soup
By shelliec
For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water
- 1 cup non-fat dried milk
- 3/4 cup cornstarch
- 1/4 cup bouillon (if you have cubes you have to smash them up)
- You can use whatever kind you like (ie, beef, veggie)
- 4 Tablespoons freeze dried minced onions
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon pepper
Tangy Pork Tenderloin
By shelliec
Place pork tenderloins in a large resealable plastic bag or shallow glass container
- 2 pork tenderloins (1 pound each)
- 2/3 cup honey
- 1/2 cup Dijon mustard
- 1/4 to 1/2 teaspoon chili powder
- 1/4 teaspoon salt
Chicken Stew with Butternut Squash
By shelliec
Steam the butternut squash until barely tender, about 10 minutes
- 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
- 3 1/2 cups chicken broth
- 1 1/2 lb. boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1/2 tsp kosher salt
- 4 cloves garlic, minced
- 1 1/2 tsp dried oregano
- 1 can (14 oz) petite diced tomatoes
- 2/3 cup uncooked quinoa
- 3/4 cup pitted and quartered kalamata olives
- Freshly ground black pepper, to taste
- 1/4 cup minced fresh flat-leaf parsley
Stuffed Pesto Chicken
By shelliec
Source: Katherine Vanorman
- 4-6 Boneless Chicken Breasts
- 1 C. Feta Cheese
- 1 C. Pesto
- 1/4 t. Paprika
- 1/4 t. Cumin
- 1/4 t. Oregano
- 1/4 t. Thyme
- 1/4 t. Salt
Almond Joy
By shelliec
Mix all ingredients together
- 1 pkg. Coconut
- 2 C. Powdered Sugar
- 1 t. Vanilla
- 1 can Sweetened Condensed Milk
- 1 C. Chopped Almonds
Dressing - BYU Creamery Ranch
By shelliec
To Make Dressing, whisk together: 1 T of mix 1 C
- 1/4 C. Black Pepper
- 1 1/2 C. Parsley Flakes
- 1/2 C. Garlic Salt
- 2 T. Kosher Salt
- 1/4 C. Granulated Garlic
- 3/4 C. Granulated Onion
- 2 T. Dill Weed
- Combine all ingredients, store in an airtight container. Makes about 3 1/2 cups of dry mix
Cheese Enchiladas
By shelliec
In a large saucepan, combine the first six ingredients
- 2 cans (15 ounces each) tomato sauce
- 1-1/3 cups water
- 2 tablespoons chili powder
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 16 flour tortillas (8 inches), warmed
- 4 cups (16 ounces) shredded Monterey Jack cheese
- 2-1/2 cups (10 ounces) shredded cheddar cheese, divided
- 2 medium onions, finely chopped
- 1 cup (8 ounces) sour cream
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Shredded lettuce, sliced ripe olives and additional sour cream, optional