CindyBrown's profile page
Recipes
Shrimp Alfredo
By CindyBrown
In a medium saucepan, lightly saute onion and garlic in butter
- 1 medium onion -- chopped
- 2 cloves garlic -- minced
- 1 tablespoon butter or margarine
- 1 jar (14 1/2-ounce size) alfredo pasta sauce
- 1/4 cup white wine
- 1 pound fresh or frozen shrimp -- peeled and deveined
- 12 ounces linguine -- cooked and drained
- 2 tablespoons minced fresh basil
Spaghetti with Vodka Cream Sauce
By CindyBrown
Cook the pasta according to the package directions
- 1/2 pound dry thin spaghetti pasta OR any other pasta
- 1 Tbsp olive oil
- 1/2 cup finely chopped onion OR 2 to 3 shallots
- Scant 3/4 tsp salt, divided
- 1/8 to 1/4 tsp crushed red pepper OR 1 dried red chili, minced
- 1 garlic clove, minced
- 1/2 cup vodka
- 1/4 cup vegetable or chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/4 cup whipping cream
- 3 Tbsp thinly sliced fresh basil
- Shaved or grated parmesan cheese, to garnish
- Additional fresh basil leaves (optional)
Crockpot Salsa Chicken
By CindyBrown
1. Mix soup, salsa and taco seasoning in the bottom of your crockpot
- 1 pound boneless, skinless chicken breasts
- 1 can cream of chicken soup
- 1 cup salsa
- 1 package taco seasoning
- 1 cup sour cream
Impossibly Easy Cheeseburger Pie
By CindyBrown
Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray
- 1 lb lean (at least 80%) ground beef
- 1 large onion, chopped (1 cup)
- 1/2 teaspoon salt
- 1 cup shredded Cheddar cheese (4 oz)
- 1/2 cup Original Bisquick® mix
- 1 cup milk
- 2 eggs
Penne with Roasted Asparagus and Balsamic Butter
By CindyBrown
Heat the oven to 400°. Snap the tough ends off the asparagus and discard them
- 1 pound asparagus
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 1/2 cup plus 2 tablespoons balsamic vinegar
- 1/2 teaspoon brown sugar
- 1 pound penne
- 1/4 pound butter, cut into pieces
- 1/3 cup grated Parmesan cheese, plus more for serving
Cheesy Vegetable Chowder
By CindyBrown
Melt the butter in a large soup pot
- 2 Tablespoons butter
- 1/2 cup chopped onion
- 1 cup finely chopped carrot
- 1 stalk celery, finely chopped
- 1 Tablespoon minced garlic
- 4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)
- 2 large baking potatoes, peeled and chopped
- 1 Tablespoon flour
- 1/2 cup water
- 2/3 cup milk
- 2 cups chopped broccoli
- 2 heaping cups shredded cheddar cheese
Carrot Cake Waffles
By CindyBrown
1. Bloom the spices in butter: Heat 4 tablespoons butter in skillet over medium heat until melted, 1 to 2 minutes
- Waffle Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk
- 2 eggs, separated
- 4 tablespoons (1/2 stick butter)
- 1/2 teaspoon vanilla extract
- 1 cup raisins
- 1 cup walnuts, chopped
- 1 1/2 cup finely grated carrots
- Cooking spray for waffle iron
- Maple Nut Cream Cheese Spread Ingredients:
- 8 ounces cream cheese, softened
- 3-4 tablespoons maple syrup
- 1/8 cup chopped walnuts
Homemade Chicken Fettuccine
By CindyBrown
1. Bring a large pot of lightly salted water to a boil
- 8 ounces fettuccini pasta
- 2 tablespoons butter
- 3 skinless, boneless chicken breast halves - cut into chunks
- 8 ounces mushrooms, sliced
- 1 teaspoon garlic salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups heavy cream
- 1/4 cup grated Parmesan cheese
Crockpot Italian Chicken
By CindyBrown
Place the chicken in a crockpot and sprinkle Italian dressing over it
- 4 chicken breasts
- 1 packet dry Zesty Italian dressing
- 1 (8 oz) package cream cheese, softened
- 1-2 cans cream of chicken soup (depending how cream cheesy you want it)
Egg Salad with Yogurt and Dill
By CindyBrown
Cut each egg in half and place in food processor bowl
- 8 large eggs, boiled and peeled
- 1/3 cup low-fat Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon minced fresh dill (may substitute 1 teaspoon dried dill)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper