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Recipes
Passion Pops
By lindybug
Melt unwrapped caramels in a microwave according to pkg directions
- 15 caramel squares
- 32 vanilla wafers such as Nilla Wafers
- 16 lollipop sticks
- 1 cup semi sweet or milk chocolate chips
- sprinkles
Tex-Mex Mac and Cheese
By lindybug
1. Bring a large pot of lightly salted water to a boil
- 16 oz shells or penne
- 2 1/2 Tbsp flour
- 1/2 tsp salt
- 2 cups 1% low fat milk
- 8 oz Monterey Jack cheese, shredded (2 cups)
- 1 can (4 oz) chopped green chiles, drained
- 1 can (11 oz) mexicorn, drained
- 2/3 cup fresh cilantro, chopped
- Top with salsa and cilantro sprigs
Artichoke Dip
By lindybug
Preheat oven to 425 degrees
- 2 (14 oz) cans artichoke hearts in water, rinsed, drained and coarsely chopped
- 1/2 cup light mayo
- 1/4 cup plus 1 Tbsp grated Parmesan
- 1 Tbsp fresh lemon juice
- 1 garlic clove, coarsely chopped
- 1 scallion, minced plus more for garnish
- Raw veggies or whole wheat pita chips, for serving
Brandied Berry Milk Shake
By lindybug
Place all ingredients in a blender; process until smooth
- 2 cups vanilla low-fat ice cream
- 1/2 cup blackberries
- 1/2 cup blueberries
- 1/2 cup sliced strawberries
- 1/2 cup 1% low-fat milk
- 1/4 cup brandy
Cupid Crispies
By lindybug
1. Line baking sheet with wax paper
- 1 bag (10-ounce) marshmallows
- 3 tablespoons butter
- Red food coloring
- 6 cups crispy-rice cereal
- 2/3 cup white-chocolate chips
Mexican Chicken Casserole
By lindybug
prep time: 20 min total time: 45 min
- 3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 tsp. ground cumin
- 1 green pepper, chopped
- 1-1/2 cups Thick 'N Chunky Salsa
- 2 oz. (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed
- 1 can (15 oz.) no-salt-added black beans, drained, rinsed
- 1 tomato, chopped
- 2 whole wheat tortillas (6 inch)
- 1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
Easy BBQ Short Ribs
By lindybug
Prep Time: 10 min Cook Time: 2 hr
- 4 pounds boneless beef short ribs, cut into 3-inch long pieces
- Kosher salt and freshly ground black pepper
- 2/3 cup light brown sugar
- 1 teaspoon Hungarian paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon white vinegar
- 1/2 teaspoon dried ground thyme
- 2/3 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
Peppered Flank Steak with Chive-Buttermilk Mashers
By lindybug
Combine vinegar and steak in a large zip-top plastic bag
- 1/4 cup balsamic vinegar
- 1 (1-pound) flank steak, trimmed
- 4 1/2 cups cubed Yukon gold potatoes (about 1 1/2 pounds)
- 1/2 cup low-fat buttermilk
- 1 tablespoon butter
- 1 tablespoon chopped fresh chives
- 1 teaspoon salt, divided
- 3/4 teaspoon seasoned pepper
- Cooking spray
Summer Vegetable Pasta
By lindybug
Prep 20 min Cook 25 min Chop the basil just before using to keep it from turning black
- 1 pound corkscrew pasta, such as rotini
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 1/2 cup Italian-style breadcrumbs
- 3 zucchini (about 1 pound), thinly sliced
- 4 ears corn, kernels scraped off
- 6 ounces Swiss cheese, shredded
- Salt and pepper
- 1/4 cup finely chopped fresh basil
Rotini with Broccoli Rabe and Sausage
By lindybug
To reduce bitterness of the broccoli rabe: 1) buy young broccoli rabe which tend to be less bitter
- 2 Tbsp olive oil
- 1/2 lb sweet Italian sausage, crumbled
- 4 cloves garlic, thinly sliced
- 1 large bunch broccoli rabe, stems trimmed, rinsed and cut into 2" pieces
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1 pkg (12 oz) rotini pasta
- Grated asiago cheese