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Recipes
Creamy Mexican Chicken Pasta
By learen
Cook pasta in large saucepan as directed
- 3 c bow tie pasta, uncooked
- 1 1/2 boneless skinless chicken breasts cut into strips
- 1/2 lb velveeta cut into 1/2 inch cubes
- 1 can cream of mushroom soup
- 1 c thick n chunky salsa
- 1/4 c milk
Velveeta Chicken Enchilada Casserole
By learen
Preheat oven to 350. Reserve 1/4 c of salsa for later use
- 3/4 c taco bell thick n chunky salsa, divided
- 2 c chopped cooked chicken
- 1 can cream of chicken soup
- 1/2 lb velveeta mild Mexican cheese with jalopeno peppers, cut into 1/2 inch cubes
- 6 corn tortillas, cut in half
Zesty BBQ Chicken Breasts
By learen
1. In a small saucepan, combine the chili sauce, ketchup, honey, vinegar, ginger, mustard, black pepper, galrlic po...
- 1/4 cup chili sauce
- 2 tablespoons reduced-sodium ketchup
- 1 tablespoon honey
- 1 tablespoon red-wine vinegar add to shopping list
- 1 teaspoon ground ginger
- 1 teaspoon dijon mustard
- 3/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground red pepper
- 4 boneless, skinless chicken breast halves (1 pound)
Party Freeze Salad
By learen
From Kathy Howard
- 1 package 8 oz cream cheese
- 1/4 cup honey
- 1 package 10 oz frozen sliced strawberries, partially thawed
- 2 each banana
- 2 cups miniature marshmallows
- 1 cup whipping cream, whipped
Cherry Topped Icebox Cake
By learen
LINE 9x13 pan with some of the graham crackers, breaking them if necessary
- 20 each whole graham crackers
- 2 cups cold milk
- 1 package 6 serving size vanilla instant pudding
- 1 3/4 cups thawed cool whip
- 2 cans 21oz each cherry pie filling
Chicken Artichoke Pasta (skinny)
By learen
Cook ziti according to package
- 2 1/4 c uncooked ziti or 6oz uncooked fettuccine
- 1 lb boneless skinless chicken breasts, cut into thin strips
- 3 t olive oil, divided
- 1/2 c fresh broccoli florets
- 1/2 c fresh sliced mushrooms
- 1/2 c cherry tomatoes halved
- 2 garlic cloves, minced
- 1 can (14oz)water packed artichokes hearts, rinsed, drained and halved
- 1/2 t salt
- 1/2 t oregano
- 2 t flour
- 1/4 c reduced sodium chicken broth
- 1/3 c white wine or additional chicken broth
- 1 T minced fresh parsley
- 1 T shredded Parmesan cheese
Mashed Potatoes with a twist
By learen
Directions: Add potatoes to a large saucepan and add water until potatoes are covered
- 1 ½ lbs red potatoes, washed and quartered (skins left on)
- ½ teaspoon salt
- 4 tablespoons buttermilk
- 1 tablespoon milk
- 1 teaspoon sugar
- Zest of 1 lemon
- Salt and white pepper to taste
- Fresh parsley, chopped for garnish
Good n Lite
By learen
from Kathy Howard
- Layer 1
- 1 cup butter or margarine
- 1 cup flour
- 2 tablespoons sugar
- 1/2 cup chopped walnuts
- Layer 2
- 1 package 8oz cream cheese
- 1 cup sugar
- 1/2 container cool whip Lite®
- Layer 3
- 3 cups milk
- 2 packages instant pudding one vanilla one butterscot (small)
- Layer 4
- 1/2 container cool whip Lite®
- chopped nuts
Cherry Pineapple Fluff
By learen
COMBINE ingredients in large bowl folding together until blended
- 1 can cherry pie filling
- 1 can condensed milk, sweetened
- or nonfat yogurt (yuch)
- 1 container cool whip 9oz
- 1 can crushed pineapple 8oz
- 1 cup miniature marshmallows
Pesto Chicken Penne Casserole
By learen
Cook pasta according to package directions
- 1 package (16 ounces) penne pasta
- 6 cups cubed cooked chicken
- 4 cups (16 ounces) shredded Italian cheese blend
- 3 cups fresh baby spinach
- 1 can (15 ounces) crushed tomatoes
- 1 jar (15 ounces) Alfredo sauce
- 1-1/2 cups 2% milk
- 1 jar (8.1 ounces) prepared pesto
- 1/2 cup seasoned bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil