CindyBrown's profile page
Recipes
Broccoli and Tortellini Alfredo
By CindyBrown
Cook broccoli and tortellini as directed on bags
- 2 3/4 cups Green Giant® SELECT® frozen broccoli florets
- 1 bag (19 oz) frozen cheese-filled tortellini
- 1 container (10 oz) refrigerated Alfredo pasta sauce or 1 jar (1 lb) Alfredo pasta sauce
- 1/4 cup shredded Parmesan cheese (1 oz)
Spicy Bean and Rice Burritos
By CindyBrown
Heat canola oil in a large skillet over medium heat
- FOR THE FILLING:
- 1 Tablespoon Canola Oil
- 2 cloves Garlic, Minced
- 1 teaspoon Chili Powder
- 1 whole Pepper From A Can Of Chipotles In Adobo, Minced
- 1 Tablespoon Sauce From A Can Of Chipotles In Adobo
- 1 teaspoon Ground Cumin
- 4 dashes Cayenne Pepper
- 1 can Pinto Beans, Drained And Rinsed, 15 Ounce Can
- 1 can Black Beans, Drained And Rinsed (15 Ounce Can)
- 1/3 cups Water
- 2 cups Brown Rice, Cooked According To Package Instructions
- 1/4 cups Fresh Salsa
- FOR THE TACO ASSEMBLY:
- 6 whole Tortillas, Burrito Sized, Warmed
- 8 ounces, weight Shredded Cheese
- 3 cups Shredded Lettuce, More As Desired
- 4 whole Green Onions, Chopped
- 8 ounces, fluid Fat Free Greek Yogurt
Avocado Summer Wrap
By CindyBrown
Spicy Bean/Nut Spread you can either use a spicy hummus from the store or make your own by blending beans and nuts ...
- 2 extra large wraps (any variety)
- 1/2 Florida Avocado, peeled and sliced into thick strips
- 1 medium yellow tomato, sliced thick (red works too)
- 1 small sweet onion, sliced
- 4 Tbsp lime juice (or lemon)
- 1 Tbsp apple cider vinegar (or more lime juice)
- 2 tsp maple syrup
- 6 Tbsp spicy bean or nut spread (see below)
- 1 cup shredded carrots
- fresh ground black pepper
Ranch Chicken
By CindyBrown
Dip chicken into dressing, then coat with bread crumbs
- 4 boneless skinless chicken breast halves (1 lb)
- 1/4 cup ranch dressing
- 1/3 cup Progresso® dry bread crumbs (any flavor)
- 2 tablespoons olive or vegetable oil
Dad's Down Home Cornbread and Jalapeno Meatloaf
By CindyBrown
Preheat oven to 350 degrees F (175 degrees C)
- 1 1/2 pounds ground beef
- 1/2 pound ground pork
- 3/4 cup canned whole kernel corn
- 1/2 cup crumbled cornbread
- 1/2 cup sour cream
- 1/2 cup shredded pepperjack cheese
- 1/2 cup finely chopped onion
- 1/4 cup milk
- 1 egg, lightly beaten
- 3 fresh jalapeno peppers, seeded and minced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Sassy Fiesta Spaghetti
By CindyBrown
Cook and drain spaghetti as directed on package; cover to keep warm
- 1 package (16 oz) spaghetti
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 medium red bell pepper, chopped
- 1 lb lean (at least 80%) ground beef
- 1/4 cup sugar
- 1 package (1 oz) Old El Paso® taco seasoning mix
- 1 can (28 oz) Muir Glen® organic crushed tomatoes with basil, undrained
- 1 can (8 oz) tomato sauce
- 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
- 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
- Grated Parmesan cheese, if desired
Garlic-Parmesan Mashed Potatoes
By CindyBrown
Put the potatoes in a large pot, add water to cover by 3 inches and generously salt the water
- 4 lb. russet potatoes, peeled and cut into 2-inch chunks
- Kosher salt, to taste
- 10 Tbs. (1 1/4 sticks) unsalted butter
- 1/2 cup garlic-Parmesan mashed potato seasoning
- 1 2/3 cups half-and-half, warmed
- Freshly ground pepper, to taste
Braided Spaghetti Bread
By CindyBrown
Spray counter lightly with non-stick cooking spray (or use parchment paper)
- 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature
- 6 oz spaghetti, cooked
- 1 cup thick spaghetti sauce
- 8 oz mozzarella cheese, cut into 1/2 –inch cubes
- 1 egg white
- Parmesan cheese
- Parsley flakes
Club Pizza
By CindyBrown
Heat oven to 450F degrees
- 1 prebaked thin Italian pizza crust
- 10 ounces prepared Alfredo sauce
- 10 ounces chopped frozen spinach -- thawed and drained
- 1 cup cubed cooked chicken
- 1 cup chopped tomato
- 6 slices bacon -- cooked and crumbled
Apple Cider Pancakes
By CindyBrown
Place the 1 cup of dry mix in a large bowl
- Place ingredients in an airtight container and store until ready to use. Or continue with the recipe below, which makes nice amount of pancakes for 2 very hungry people or 4 not so hungry people:
- 3 cups whole wheat flour
- 3 cups white flour
- 1 1/2 teaspoons baking soda
- 3 teaspoons baking powder
- 1 tablespoon salt
- 1 cups dry pancake mix
- 1 egg, separated
- 2 tablespoons olive oil
- 1/4 cup buttermilk (or buttermilk substitute)
- 1/4 cup plain yogurt
- 1 teaspoons honey
- 1/2 cup apple cider (or apple juice if you can’t find cider)
- Unsalted Butter (both for cooking the pancakes and topping them when they are finished)
- 3 Tablespoons sugar + 1 1/2 Tablespoons ground cinnamon