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Recipes
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
All-Day Ravioli Stew
By CindyBrown
In large crock pot, combine all ingredients except ravioli; mix well
- 2 cups carrots (sliced)
- 1 cup onions (chopped)
- 2 cans (14 oz. size) vegetable broth
- 2 cans (14 oz. size) Italian-style diced tomatoes(undrained)
- 1 can (19 oz. size) Cannellini beans (drained)
- 1 package (9 oz. size) refrigerated ravioli
Easy Cheesy Zucchini Bake
By CindyBrown
Preheat oven to 350F/180C
- 2 medium-sized zucchini, cut in slices or half-moon slices
- 2 medium-sized yellow squash, cut in slices or half-moon slices
- 2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
- 2 T thinly sliced green onion
- 1/2 tsp. dried thyme
- 3/4 tsp. garlic powder
- 1/2 cup + 1/2 cup low-fat white cheese
- 1/2 cup coarsely grated Parmesan
- salt and fresh ground black pepper to taste
Crispy Shrimp Pasta
By CindyBrown
Cook pasta according to package directions
- 4 oz fettuccine pasta
- 3/4 lb raw shrimp, peeled, deveined and tails removed
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
- 2 tbsp flour
- 1 tbsp olive oil
- 1 tbsp butter
- 1 1/4 cups low-sodium chicken broth
- 1/2 cup whipping cream
- 1/2 tsp cajun seasoning
Crock Pot Chicken Taco Chili
By CindyBrown
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker
- 1 onion, chopped
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 8-oz can tomato sauce
- 10 oz package frozen corn kernels
- 2 14.5-oz cans diced tomatoes w/chilies
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 0z. (3) boneless skinless chicken breasts
- chili peppers, chopped (optional)
- chopped fresh cilantro
Alfredo Potatoes
By CindyBrown
Pierce potatoes several times with a fork and place on a microwave-safe plate
- 2 large baking potatoes
- 1 cup prepared Alfredo sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/8 teaspoon dried thyme
- 1 cup shredded Cheddar cheese, divided 1/2 cup shredded mozzarella cheese
Cheesy Chicken and Rice Bake
By CindyBrown
Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine
- 2 whole Boneless, Skinless Chicken Breasts
- 4 cups Cooked Brown Rice
- 3/4 cups Frozen Corn
- 15 ounces, fluid Can Black Beans, Drained And Rinsed
- 1 cup Plain Greek Yogurt (or Sour Cream)
- 4 ounces, fluid Can Green Chilis
- 1/2 cups Salsa
- 1 cup Low-fat Cheddar Cheese, Plus More For Topping
- 2 Tablespoons Fresh Cilantro For Garnish
Chicken Potpie
By CindyBrown
Pour the chicken stock and milk into a saucepan
- 2 c low sodium chicken stock
- 1 c whole milk
- 2 Tbs butter
- 2 onions, finely chopped
- 2 carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- Salt and Pepper
- 1 c frozen peas
- 1 c frozen corn kernels
- 2 c cooked chicken, cut into small chunks
- 1/4 c plus 1 Tbs all-purpose flour
- Fresh thyme leaves
- Single crust pastry dough
- 1 egg
Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta
By CindyBrown
1. In a small food processor crush the corn flakes into crumbs
- Sauce:
- 3 large chicken breasts
- 5 C corn flakes
- 3/4 C flour
- 1/2 t salt
- 1/2 C milk
- 6 T olive oil
- 1 12 oz package bowtie noodles (farfalle)
- 1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
- 2 cans cream of chicken soup
- 1 C chicken broth
- 1/2 C milk
- fresh parsley, chopped (optional)
Buffalo Chicken Grilled Cheese Sandwich
By CindyBrown
1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl
- 1/4 cup cooked shredded chicken, warm
- 1 tablespoon hot sauce
- 1/2 tablespoon mayo (optional)
- 1 tablespoon carrot, grated
- 1 tablespoon celery, sliced
- 1 tablespoon green or red onion, sliced or diced
- 1 tablespoon blue cheese, room temperature, crumbled
- 1/4 cup cheddar cheese, room temperature, grated
- 1 tablespoon butter.