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Recipes
CHICKEN ENCHILADA PASTA
By CindyBrown
Cook chicken, drain, and shred
- 2-3 chicken breasts, cooked & shredded
- 2 tbsp. olive oil
- 2 garlic cloves, minced
- 1 medium onion, diced
- 1 red pepper, diced
- 1 {4 oz.} can diced green chiles
- 1/2 tsp. salt
- 2 tsp. chili powder
- 1 tsp. cumin
- 2 {10 oz.} cans green chili enchilada sauce
- 2/3 cups red enchilada sauce
- 2 cups shredded cheese
- 1 cup sour cream
- Penne pasta
- Optional toppings
- Avocado
- Green Onions
- Black Olives
- Tomatoes
- Sour Cream
Sour Cream Chicken Enchiladas
By CindyBrown
This easy sour cream chicken enchiladas recipe is a short cut to the long version!! Tastes wonderful, and won't tak...
- 1 box chicken taquitos (from the freezer section)
- 12 oz. sour cream
- 1 small can of chopped green chilies (2 if you love more flavor)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- Mexican blend shredded cheese (or whatever you have handy)
Broccoli Cheddar Twice-Baked Potatoes
By CindyBrown
Heat the oven to 400 F. Bake the potatoes for about 50-60 minutes, or until soft
- 4 medium-sized baking potatoes
- 1 cup finely chopped broccoli florets
- 1/2 cup (loosely packed) shredded cheddar cheese
- 2-4 tbsp milk (or more, as needed)
- salt and pepper to taste
Chicken and Mushroom Fettuccini Alfredo
By CindyBrown
Spray inside of 5-quart CROCK-POT® slow cooker with nonstick cooking spray
- 1 1⁄2 pounds chicken breast tenders
- 2 packages (8 ounces each) cremini mushrooms, cut into thirds
- 1 ⁄2 teaspoon salt
- 1 ⁄4 teaspoon black pepper
- 1 ⁄4 teaspoon garlic powder
- 2 packages (8 ounces each) cream cheese, cut into chunks
- 1 cup (2 sticks) butter, cut into pieces
- 1 1⁄2 cups grated Parmesan cheese, plus additional for garnish
- 1 1⁄2 cups whole milk
- 1 package (1 pound) fettuccini
Hamburger French Dip Sandwhiches
By CindyBrown
1. Preheat oven to 350 degrees
- 2 pounds ground beef
- 1 chopped onion
- 1 can mushroom soup
- salt and pepper, to taste
- grated cheddar cheese
- 4 french rolls
Whole Wheat Pumpkin Waffles
By CindyBrown
1. Preheat waffle iron. 2
- 1 cup milk
- 1 egg, separated
- 1/2 cup plain pureed pumpkin
- 1/2 tsp vanilla extract
- 3 Tbsp canola oil
- 2 Tbsp brown sugar
- 3/4 cup whole wheat flour
- 1/2 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
Taco Pie
By CindyBrown
Preheat oven to 350 degrees F (175 degrees C)
- 1 (8 ounce) package refrigerated crescent rolls
- 1 pound ground beef
- 1 (1 ounce) package taco seasoning mix 1 (16 ounce) container sour cream
- 8 ounces shredded Mexican-style cheese blend
- 1 (14.5 ounce) package crushed tortilla chips
Jalapeno Chicken Breasts
By CindyBrown
1. Sprinkle chicken with chili powder and salt
- 6 bone-in chicken breast halves, skinned
- 1 tablespoon chili powder
- 1/8 teaspoon salt
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons lemon juice
- 1/3 cup sliced pickled jalapeno chile pepper, drained
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 8 ounce package reduced-fat cream cheese (Neufchatel), softened and cut into cubes
- 2 slices regular bacon or turkey bacon, crisp-cooked, drained, and crumbled (optional)
Morgan's Veggie Patties
By CindyBrown
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans
- 2 * 2 ounces olive oil
- 3 * 3 tablespoons diced red onion
- 2 * 2 tablespoons diced black olives
- 2 * 2 tablespoons diced red bell peppers
- 1 * 1 teaspoon diced jalapeno
- 1 1/2 * 1 1/2 tablespoons diced garlic
- 1 * 1 tablespoon diced artichoke
- 4 * 4 ounces black beans, drained
- 4 * 4 ounces chickpeas, drained
- 4 * 4 ounces white beans, drained
- 6 * 6 ounces rolled oats
- 1/2 * 1/2 teaspoon Hungarian paprika
- 1/2 * 1/2 teaspoon chili powder
- 1 * 1 teaspoon dried oregano
- 1 * 1 tablespoon minced fresh parsley leaves
- 1/2 * 1/2 teaspoon red chili flakes
- 1/2 * 1/2 teaspoon ground cumin
- 1/2 * 1/2 teaspoon celery salt
- 1/4 * 1/4 teaspoon ground sage
- 2 * 2 tablespoons seasoned bread crumbs
- 1 * 1 egg
Healthy Strawberry Oat Squares
By CindyBrown
Preheat oven to 350F. Line a square pan (I used a 9×9) with parchment paper and oil the sides of the pan and base
- For Oat Base:
- 1.5 cups regular oats
- 1 cup whole-grain Kamut flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup Sucanat sugar (or brown sugar)
- 1 chia egg (1 tbsp chia + 4 tbsp warm water, mixed)
- 1/2 cup + 2 tbsp coconut oil/grapeseed oil, melted
- 1/4 cup pure maple syrup
- 2 tbsp almond milk
- 1 tbsp sesame seeds (for topping only)
- For Strawberry Jam:1 jar fruit juice sweetened jam or
- 2 & 1/4 cups chopped strawberries, chopped into 1/2 inch pieces
- 3-4 tbsp sugar, to taste
- 1 tbsp chia seeds