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Recipes
Potluck Potato Casserole
By mamapig
he crunchy topping on this side-dish casserole gives way to a cheesy interior, resulting in a comfort food winner
- 1 1/2 cups fat-free sour cream
- 1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons minced fresh onion
- 5 teaspoons butter, melted
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 (30-ounce) package frozen hash browns, thawed (such as Ore-Ida)
- 1 (10.75-ounce) can reduced-fat cream of chicken soup (such as Campbell's Healthy Request)
- Cooking spray
- 1 cup coarsely crushed cornflakes
- 2 tablespoons chopped fresh parsley
Beef Pot Roast
By mamapig
1. Place vegetables in bottom of slow cooker 2
- 12 oz. whole tiny new potatoes, unpeeled (size B)
- 8 sm carrots, cut into chunks
- 2 sm onions, cut into wedges
- 2 ribs celery, cut up
- 2 1/2 to 3 lb pot roast
- 2 Tbsp. cooking oil
- 3/4 cup dry wine, water or tomato juice
- 1 Tbsp. Worcestershire sauce
- 1 tsp. instant beef bouillon granules
- 1 tsp. dried basil
Thanksgiving Stuffing
By mamapig
Cook giblets in salted water with some sliced celery (tops included), and small chopped onion
- 2 pkgs. seasoned stuffing cubes
- 2 cups sliced celery
- 2 cups chopped onions
- 1 large can sliced mushrooms
- 1 6 oz. can water chestnuts, coarsely chopped
- 1 cup golden raisins
- 1 lb. pork sausage, cooked & drained
- 1 1/2 cups apples, peeled and chopped
- 1 Tbs. poultry seasoning
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 Tbs. dried parsley
- 3/4 tsp. sage
- chopped giblets
Mediterranean Portobello Burger
By mamapig
This mushroom sandwich comes topped with a luscious Greek-style salad
- 1 clove garlic, minced
- 1/2 tsp. kosher salt
- 2 Tbsp. extra-virgin olive oil, divided
- 4 portobello mushroom caps, stems and gills removed
- 4 lg slices country-style sourdough bread, cut in half
- 1/2 cup sliced jarred roasted red peppers
- 1/2 cup chopped tomato
- 1/4 cup crumbled reduced-fat feta cheese
- 2 Tbsp. chopped pitted Kalamata olives
- 1 Tbsp. red-wine vinegar
- 1/2 tsp. dried oregano
- 2 cup loosely packed mixed baby salad greens
Roasted Vegetables 3
By mamapig
Stir broth, thyme, and black pepper in a small bowl
- 1/2 cup chicken broth
- 1/2 tsp. dried thyme leaves, crushed
- 1/8 tsp. ground black pepper
- 1 lg red onion, thickly sliced
- 1 lg red pepper cut into wide strips
- 1 med zucchini thickly sliced
- 2 cup lg mushrooms
Toasted Quinoa W/Chilies and Corn
By mamapig
The whole story: The quinoa in this Toasted Quinoa With Chiles and Corn recipe has more protein than any other grai...
- 1 cup uncooked quinoa
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1 tsp. unsweetened cocoa
- 1 (14 oz) can fat-free, reduced-sodium chicken broth
- 1 cup canned no salt-added whole-kernel corn, drained
- 1/3 cup jalapeño peppers, chopped
- 1/4 cup thinly sliced scallions
- 2 Tbsp. lime juice
Zucchini Pasta with Baby Bella Mushrooms
By mamapig
Using a vegetable peeler, peel the zucchini
- 1 pound zucchini
- 8 oz. uncured (nitrate free) sausage, ground beef, turkey or chicken, or pork (optional)
- 3 to 4 Tbs. extra virgin olive oil
- 8 to 10 baby bella or cremini mushrooms, sliced
- 2 to 3 cloves garlic, minced
- 2 Tbs. chopped fresh basil
- 1 cup tomato sauce or 4 oz. pesto
- 1/4 cup grated Parmesan cheese
Beef Stroganoff*
By mamapig
Place meat, onion and mushrooms in slow cooker
- 1 lb. stew meat
- 1 medium onion, chopped
- 2 cups sliced mushrooms
- 1 can beef broth
- 1 tub (8oz.) Philadelphia Chive & Onion Cream Cheese Spread
Buffalo Chicken Meatballs
By mamapig
Preheat the oven to 400°F
- oil spray (I used my mister)
- 1 1/4 lb ground chicken
- 1/4 cup panko crumbs
- 1 lg egg
- 2 scallions, chopped
- 1/3 cup finely minced celery
- 1/3 cup finely minced carrot
- 1 clove crushed garlic
- kosher salt and freshly ground black pepper, to taste
- 1/3 cup Franks Hot sauce
- 1/4 cup skinny blue cheese dressing (optional)
- finely chopped celery leaf for garnish (optional)
Roasted Red Potatoes with Bacon & Cheese
By mamapig
PREHEAT oven to 350°F. Mix dressing, cheese and bacon bits in large bowl
- 1/2 cup KRAFT Light Ranch Reduced Fat Dressing
- 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
- 1/4 cup OSCAR MAYER Real Bacon Bits
- 2 lb sm red potatoes, quartered
- 1 Tbsp. chopped fresh parsley