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Recipes
Chicken & Black Bean Enchilada Casserole
By CindyBrown
Preheat the oven to 375°
- 2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 2 Tablespoons chopped fresh cilantro
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4.5 oz) can diced green chili peppers, drained
- 1 (10 oz) can red enchilada sauce
- 8 (6 inch) corn tortillas
- 2 cups shredded Mexican blend cheese
- 1 (8 oz) container sour cream
Chicken Breasts with Creamy Mushroom Gravy
By CindyBrown
1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with...
- 4 boneless skinless chicken breasts (4 oz each)
- 1/2 cup Original Bisquick® mix
- 1/2 teaspoon garlic powder
- 1 egg
- 3 tablespoons vegetable oil
- 1 1/2 cups sliced fresh mushrooms
- 3 tablespoons Original Bisquick® mix
- 2 medium green onions, sliced (2 tablespoons)
- 1 cup milk
- 1 1/2 teaspoons soy sauce
Chunky veggie soup
By CindyBrown
In a large sauce pan over medium heat add the oil, onion, carrots, celery, garlic, thyme and salt and pepper and c...
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves of garlic, chopped finely
- 2 stalks of celery, chopped
- 3 carrots, chopped
- 1 tbsp fresh thyme
- sea salt and fresh ground pepper
- 2 x cans of chopped tomatoes (14oz)
- 1 1/2 liters of water or stock
- 1 cup of pasta (your choice)
Potato Bacon Casserole
By CindyBrown
PREHEAT oven to 350° F. Grease 8-inch-square baking dish
- 4 cups frozen shredded hash brown potatoes
- 1/2 cup finely chopped onion
- 8 ounces bacon or turkey bacon, cooked and crumbled
- 1 cup (4 oz.) shredded cheddar cheese
- 1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
- 1 large egg, lightly beaten or 1/4 cup egg substitute
- 1 1/2 teaspoons seasoned salt
Mexican Dorito Casserole
By CindyBrown
1. Pre-heat oven to 350-f degrees
- 2 c. shredded cooked chicken
- 1 c. shredded cheese (or more if you are a cheese hound)
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
- 1/2 packet taco seasoning (or more- to taste)
- Bag of doritos
Baked Chicken Stuffed with Pesto and Cheese
By CindyBrown
Preheat oven to 375F/190C
- 2 large boneless, skinless chicken breasts
- 2 T Basil Pesto with Lemon or your favorite commercial pesto
- 2 T low-fat sour cream
- 2 T grated mozzarella cheese
- 2 eggs, beaten
- 3 T finely grated Parmesan cheese
- 3 T almond flour (or almond meal, but almond flour is better for this because it's more finely ground)
- black pepper to taste
Buffalo Chicken Tacos
By CindyBrown
Heat a large Dutch oven over medium-high heat
- Toppings:
- 1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
- 1/3 cup flour
- 3 tablespoon cornstarch
- 1/8 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/3 cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
- 1 Tablespoon olive oil
- 10 6-inch yellow corn tortillas
- Shredded butter Lettuce
- Diced onions mixed with cilantro
- Avocado slices
- Ranch dressing
- Green onions, sliced thinly
Broccoli Cheddar Chicken Crescent Braid
By CindyBrown
1. Preheat oven to 375 degrees F 2
- 2 cans Pillsbury Original Crescent Rolls
- 2 cups chicken chunks, cooked
- 2 cups cheddar cheese
- 2 cups broccoli, frozen, steamed and chopped
- 1/2 cup light mayonnaise
- 1 egg yolk
- fresh rosemary
Shrimp-and-Avocado Rice Bowl
By CindyBrown
1. Preheat the broiler. In a medium ovenproof pan, toss the shrimp with 1 teaspoon each of the sesame oil and the h...
- 16 medium cleaned, shelled, tail-on shrimp (about 3/4 pound), thawed if frozen
- 2 teaspoons sesame oil
- 1 1/2 teaspoons honey
- Small pinch cayenne pepper
- 2 eggs, lightly beaten
- 1 tablespoon light soy sauce
- 1 tablespoon rice wine vinegar
- 1 cup shelled edamame, steamed
- 2 teaspoons toasted sesame seeds
- 1 1/4 cups short-grain brown rice, cooked according to package directions
- 1 ripe avocado, sliced
Lasagna Soup
By CindyBrown
Heat olive oil in a large pot over medium heat
- for the soup:
- 2 tsp. olive oil
- 1-1/2 lbs. Italian sausage
- 3 c. chopped onions
- 4 garlic cloves, minced
- 2 tsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
- 2 T. tomato paste
- 1 28-oz. can fire roasted diced tomatoes
- 2 bay leaves
- 6 c. chicken stock
- 8 oz. mafalda or fusilli pasta
- 1/2 c. finely chopped fresh basil leaves
- salt and freshly ground black pepper, to taste
- for the cheese:
- 8 oz. ricotta
- 1/2 c. grated Parmesan cheese
- 1/4 tsp. salt
- pinch of freshly ground pepper
- 2 c. shredded mozzarella cheese