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Recipes
One Pan Chicken Parmesan and Roasted Zucchini
By sandy_h
Served with angel hair pasta
- 4 (6 oz) boneless, skinless chicken breast halves
- 3/4 cup Italian seasoned breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- Salt and pepper
- 1 large egg
- 2 Tablespoons olive oil, divided
- 2/3 cup marinara sauce (from a jar is fine)
- 2/3 cup shredded mozzarella cheese
- 1 1/4 pounds zucchini chopped in half through the length then sliced into 1/2-inch thick pieces
- 1/2 teaspoon garlic powder (optional)
- Chopped fresh basil, for serving (optional)
Roasted Butternut Squash Soup Recipe
By sandy_h
Heat the oven to 425°F and arrange a rack in the middle
- 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
- 2 tablespoons unsalted butter (1/4 stick)
- 1 medium Granny Smith apple (about 8 ounces)
- 1/2 medium yellow onion
- 8 fresh sage leaves
- 2 1/2 cups low-sodium vegetable or chicken broth
- 2 1/2 cups water
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/2 cup toasted pumpkin seeds, for garnish (optional)
Chicken Tacos
By sandy_h
From Aunt Bessie
- Chicken breasts
- Taco seasoning mild
- Rotel (mild or optional)
- 1 cup chicken broth
- Tortillas
Pesto Shrimp and Broccoli Fettuccine
By sandy_h
From Cooking Light September 2018
- 10 cups water
- 8 oz uncooked fettuccine
- 3 cups broccoli florets (about 7 oz)
- 1/4 cup refrigerated basil pesto
- 2 Tbsp Dijon mustard
- 1 tsp lemon zest plus 1 Tbsp fresh lemon juice
- 1/4 tsp kosher salt
- 1 lb peeled and deveined cooked medium shrimp
- 3 Tbsp grated Parmesan cheese
Honey Mustard Chicken
By sandy_h
Heat oven to 375. Remove skin and all visible fat from chicken parts
- 2 1/2 pounds chicken parts
- 1/3 cup honey
- 1/4 cup Dijon mustard
Creamy Corn-Mushroom Risotto
By sandy_h
From Cooking Light September 2018
- 4 1/2 cups water
- 2 cups fresh corn kernels (from 5 ears), divided
- 2 Tbsp olive oil
- 1 1/2 cups chopped fresh mushrooms
- 1 cup chopped yellow onion
- 1 cup uncooked Arborio rice
- 3 garlic cloves, minced
- 4 tsp fresh thyme leaves, divided
- 1/2 cup dry white wine
- 2 oz Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided
- 1 1/2 Tbsp unsalted butter
- 5/8 tsp kosher salt
- 2 Tbsp toasted pine nuts
Hazelnut Crinkle Cookies
By sandy_h
Makes: 6 dozen cookies From: Southern Living, NOVEMBER 1998
- 1/2 cup chopped hazelnuts
- 1 (13-ounce) jar chocolate-hazelnut spread
- 1/4 cup shortening
- 1 1/3 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
- 2 cups finely chopped hazelnuts
- Sifted powdered sugar
Oven-Roasted Pork and Vegetables
By sandy_h
Heat oven to 450 degrees. Generously spray roasting pan with nonstick cooking spray
- 1 1/2 pounds (2 to 3) boneless pork tenderloins
- 1 pound (6 to 8) carrots, peeled, cut into 2-inch pieces
- 2 pounds (16 to 20) new potatoes, cut in half
- 1 medium onion, cut into wedges
- 1 Tablespoon olive oil
- 2 teaspoons dried rosemary leaves, crushed
- 1 teaspoon dried sage leaves, crushed
- 1/4 teaspoon pepper
Chocolate Chip Oatmeal Cookies
By sandy_h
From one of Mom's recipe cards
- 1/2 1/2 1/2 cup butter or margarine
- 1/2 1/2 1/2 cup butter or margarine
- 1/2 1/2 1/2 cup butter or margarine
- 6 6 6 Tbsp brown sugar
- 6 6 6 Tbsp brown sugar
- 6 6 6 Tbsp brown sugar
- 6 6 6 Tbsp granulated sugar
- 6 6 6 Tbsp granulated sugar
- 6 6 6 Tbsp granulated sugar
- 3/4 3/4 3/4 tsp vanilla
- 3/4 3/4 3/4 tsp vanilla
- 3/4 3/4 3/4 tsp vanilla
- 1 1 1 egg
- 1 1 1 egg
- 1 1 1 egg
- 3/4 3/4 3/4 cup flour
- 3/4 3/4 3/4 cup flour
- 3/4 3/4 3/4 cup flour
- 1/2 1/2 1/2 tsp soda
- 1/2 1/2 1/2 tsp soda
- 1/2 1/2 1/2 tsp soda
- 1/2 1/2 1/2 tsp salt
- 1/2 1/2 1/2 tsp salt
- 1/2 1/2 1/2 tsp salt
- 1 1 1 cup oats
- 1 1 1 cup oats
- 1 1 1 cup oats
- 1 6 1 6 6 oz chocolate chips
- 1 6 1 6 6 oz chocolate chips
- 1 6 1 6 6 oz chocolate chips
Quinoa and Vegetable Salad
By sandy_h
1. Rinse quinoa under cold water 1 minute; drain
- 1 cup uncooked quinoa
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh basil
- 1 can (15 oz) gluten-free garbanzo beans, drained, rinsed
- 1 can (15.25 oz) gluten-free whole kernel sweet corn, drained
- 1 can (14.5 oz) gluten-free diced tomatoes, drained
- 1 cup chopped red bell pepper
- 1/3 cup quartered pitted kalamata olives
- 1/2 cup crumbled gluten-free feta cheese