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Recipes
Potatoes Au Gratin
By learen
HEAT oven to 375. Cook and stir onion in butter in 2 quart saucepan until onion is tender
- 1 medium onion, chopped
- 2 tablespoons butter or margarine
- 1 tablespoon flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups half and half
- 2 cups sharp cheddar cheese, shredded
- 6 medium potatoes, sliced
- 1/4 cup dry bread crumbs
Laughing Cow Chicken Cordon Bleu Low Fat
By learen
Pound each to about 1/4 inch thickness
- 4 - 4 oz B/S chicken breasts
- 4 wedges laughing cow cheese (any flavor)
- 4 servings extra lean ham (maybe Deli Select)
- 1/2 package shake N bake
French Breakfast Puffs
By learen
HEAT oven to 350. Grease 12 muffin cups with shortening or spray
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/3 cup shortening
- 1/2 cup sugar
- 1 each egg
- 1/2 cup milk
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup butter or margarine, melted
New England Pork Tenderloin
By learen
1. Heat oven to 375 degrees F
- 1 pound Armour Trim & Tender pork tenderloin, trimmed
- 1/4 cup apple jelly
- 2 tablespoons lemon juice
- 1/2 tablespoon pumpkin pie spice
- Vegetable cooking spray
- 2 tart red cooking apples, unpeeled, cored, thinly sliced
Apple Fritter Pull Apart Bread
By learen
Add all filling ingredients to a large saucepan over medium heat
- 1 can grands refrigerated biscuits(buttermilk, original, or honey butter all work well)
- Filling
- 2 granny smith apples, very finely diced
- 1 t lemon juice
- 1/3 c brown sugar
- 2 T sugar
- 1/2 t vanilla extract
- 1 t ground cinnamon
- 1/4 t ground ginger
- 1/2 t ground nutmeg
- 1/4 t ground allspice
- Glaze
- 1 1/2 c powdered sugar
- 1/4 c half and half (maybe more)
- 1 t vanilla
White Peach Sangria
By learen
Combine all ingredients in a pitcher Allow to sit in refrigerator over night for the best flavor If desired, freeze
- 56 oz of Moscato wine
- 1 c peach schnapps
- 1/2 c simple syrup
- 1 peach, sliced
- 1 orange, sliced
- 1 c strawberries, sliced
- 1 c green grapes
- 1/4 c blueberries
- 1/4 c blackberries
Chicken Corn Chowder
By learen
IC cookbook by Julie Beyer Needs more seasonings of your choice
- 2 T butter
- 2 T flour
- 4 c skim or low fat milk or 2 cans of evap milk
- 1 c cubed cooked chicken
- 1 15-16oz can of corn
- 1/4 c finely chopped red bell pepper
- 1 large potato, peeled and cubed
- 1 t salt
- 1/4 t pepper
Low Fat Oatmeal Blondies
By learen
IC cookbook by Julie Beyer
- 1 c flour
- 1 t ginger
- 1 t cinnamon
- 1/2 t baking soda
- 1/8 t cloves (can sub allspice)
- 1 1/2 c quick cooking oats uncooked
- 3/4 c brown sugar, firmly packed
- 3/4 c pitted dates (maybe)
- 1/2 c boiling water
- 1/4 c unsalted butter
- 1 egg
- 2 egg whites
- 2 t vanilla
- 1 c powdered sugar, sifted
- 2 T milk
- 1/2 t vanilla
Corn on the Cob with red pepper and mayo
By learen
Preheat grill to high heat
- 4 ears shucked corn
- cooking spray
- 2 T chopped bottled roasted red bell pepper
- 1 1/2 T mayonnaise
- 1/2 t minced garlic
- 1/2 t fresh lemon juice
- 1/8 t smoked paprika
- 1/8 t salt
- dash of ground red pepper
- 4 t chopped fresh basil
Meat Loaves with Mushroom Sauce
By learen
Preheat oven to 350ºF. In a large bowl, combine beef, mushrooms, vegetable soup mix, bread crumbs, milk and egg un...
- 2 pounds ground lean beef
- 8 ounces fresh white mushrooms (about 3 cups), coarsely chopped
- 1 1.4-ounce package dry vegetable soup mix
- 1/2 cup seasoned dry bread crumbs
- 1/2 cup milk
- 1 egg, lightly beaten
- Mushroom Sauce (recipe follows)
- MUSHROOM SAUCE
- 1/4 cup milk
- 2 tablespoons cornstarch
- 2 tablespoons butter
- 8 ounces fresh white mushrooms (about 3 cups), sliced
- 1/3 cup chopped onion
- 1 14-ounce can beef broth