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Recipes
Peach-Glazed Grilled Chicken
By KSmitherman
Prepare outdoor grill. Brush chicken pieces with olive oil and sprinkle with salt and white pepper
- 1 jar DICKINSONS Pure Elberta Peach Preserves
- 1 whole Chicken, cut into pieces
- 2 tsp. Garlic, finely chopped
- 1 sm. Jalapeno, finely chopped
- 1 Tbsp. Dijon Mustard
- 1 Tbsp. Soy Sauce
Creamy Buttermilk Coleslaw
By KSmitherman
1. Toss shredded cabbage and carrots with 1 teaspoon salt in colander set over medium bowl
- Serves 8 to 10
- Make this slaw up to 1 hour before serving.
- Ingredients
- 1 medium head green cabbage, cored and chopped fine
- 2 large carrots, peeled and shredded on box grater
- Table salt
- 2/3 cup buttermilk
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 8 scallions, chopped fine
- 2 tablespoons sugar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground black pepper
Mexican Stuffed Shells
By KSmitherman
In a frying pan cook ground beef; add taco seasoning and prepare according to package directions
- 1 lb. ground beef
- 1 package low-sodium taco seasoning ( or better yet use this Taco Seasoning!)
- 4 oz. cream cheese
- 14-16 jumbo pasta shells
- 1.5 cup salsa
- 1 cup taco sauce
- 1 cup cheddar cheese
- 1 cup monterey jack cheese
- 3 green onions
- Sour cream
Salmon Asparagus Tart
By KSmitherman
Place asparagus in a steamer basket; place in a large saucepan over 1 inch of water
- 1 lb. asparagus, trimmed and cut into 2-inch pieces
- 1/4 cup finely chopped onion
- 1/4 cup sweet red bell pepper
- 2 tbs. butter
- 4 oz. cream cheese, softened
- 1/2 cup mayonnaise
- 2 tbs. flour
- 2 eggs, lightly beaten
- 1/2 cup half and half cream
- 1 tsp. dill weed
- 1/2 tsp. dried basil
- 1/4 tsp. pepper
- 1 can (14-34 oz) salmon, drained, bones and skin removed
- 2 cups (8oz) shredded Swiss Cheese
- 2 tbs. grated Parmesan cheese
Provencal Chicken- And- Vegetable Main Dish Salad
By KSmitherman
Directions Breaded Dijon Chicken Breasts directions: Combine the first 6 ingredients as follows: Arrange two shelv...
- Breaded Dijon Chicken Breasts
- olive oil
- 3 cups dried bread crumbs
- 2 teaspoons herbes de Province
- 2 teaspoons paprika
- 4 1/2 pounds boneless, skinless chicken breast halves
- 1/2 cup dijon mustard
- Provencal Chicken-And-Vegetable Main Dish Salad
- 1/2 bag (8 ounces) pretrimmed green beans (2 cups)
- 1 bag (5 ounces) spring salad mix
- 4 Breaded Dijon Chicken Breasts (above), thinly sliced
- 1/2 cup drained presliced roasted red bell peppers
- 3 pre-hard-cooked eggs, sliced
- 1 bunch scallions, white and light green parts, sliced (1/3 cup)
- 3/4 cup French vinaigrette salad dressing
- 6 to 400°F. 17" 11" Combine the first 6 ingredients as follows: Arrange two shelves in the center of the oven. Preheat the oven to 400°F. Drizzle oil generously onto two 17" x 11" baking pans or other large shallow baking pans.
- On a large sheet of waxed paper, combine the bread crumbs, herbes, and paprika. On another large sheet of waxed paper, lay the chicken in a single layer. Coat both sides evenly with the
- mustard. One at a time, dip both sides of the chicken into the bread crumb mixture. Shake off any excess. Place in a single layer on the prepared pans. Drizzle with oil.
- 15 10 160°F minutes. Rotate the pans. Bake for about 10 minutes longer, or until a thermometer inserted into the thickest portion registers 160°F and the juices run clear.
- 8" 8" to 1/4" Salad directions: Place the beans in an 8" x 8" microwaveable baking dish. Add enough water to come 1/4" up the sides of the dish. Cover with
- 6 to leaving a small corner vent. Microwave on high power for 6 minutes, or until the beans are crisp-cooked. Drain and rinse with cold water to stop the cooking. Pat dry. Let stand
- to cool.
- Meanwhile, arrange the spring mix on a large serving platter. Top with the chicken, peppers, eggs, scallions, and the reserved beans. Drizzle the dressing over the salad.
Healthy Oatmeal Cookies
By KSmitherman
1. Preheat oven to 350 degrees F
- 1/2 c. softened butter, salted (add 1/2 tsp. salt if you have unsalted)
- 1/3 c. packed light brown sugar
- 1/3 c. white sugar
- 1 large egg
- 2/3 c. whole wheat all-purpose flour
- 3/4 tsp. baking soda
- 2 c. quick-cooking rolled oats
Tater Tot Taco Casserole
By KSmitherman
Directions Preheat an oven to 375 degrees F (190 degrees C)
- 1 pound ground beef
- 1 small onion, diced
- 1 clove garlic, minced
- 1 (1 ounce) packet taco seasoning mix
- 1 (16 ounce) bag frozen Mexican-style corn
- 1 (12 ounce) can black beans, rinsed and drained
- 1 (12 ounce) bag shredded Mexican cheese blend
- 1 (16 ounce) package frozen tater tots
- 1 (12 fluid ounce) can enchilada sauce
Red Beans with Orzo
By KSmitherman
Directions 1. In a medium saucepan, combine chicken broth and the water; bring to boiling
- 1 14-ounce can chicken broth
- 1-1/2 cups water
- 1-1/3 cups dried orzo pasta (rosamarina)
- 1/4 cup finely chopped onion
- 1 teaspoon herbes de Provence or dried Italian seasoning, crushed
- 1 15-ounce can red beans or pinto beans, rinsed and drained
- 1 ounce prosciutto or cooked ham, cut into thin strips (about 1/3 cup)
- 2 tablespoons snipped fresh flat-leaf parsley
- 1/3 cup finely shredded Parmesan cheese
Quinoa Side Dish
By KSmitherman
1.Melt butter in a saucepan over medium heat
- Ingredients:
- "Quinoa, cooked in chicken broth for added richness, is tossed with onion, garlic, and herbs. This may be served hot, or at room temperature."
- 1 tablespoon butter
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 2 teaspoons chopped garlic
- 2 tablespoons chopped fresh parsley1/2 tablespoon chopped fresh thyme
- 1/4 teaspoon salt
- 1 small onion, finely chopped
- 1 dash fresh lemon juice (optional)
Grilled Pork Tenderloin Satay Recipe
By KSmitherman
In a small saucepan, bring the first eight ingredients to a boil
- 1 small onion, chopped
- 1/4 cup packed brown sugar
- 1/4 cup water
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons reduced-fat creamy peanut butter
- 4-1/2 teaspoons canola oil
- 2 garlic cloves, minced
- 1/4 teaspoon ground ginger
- 1 pork tenderloin (1 pound)