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Recipes
Ice Cream Peanut Butter Chocolate Crisp Pie
By mbmitch
1. For crust, melt chocolate chips and butter
- 6 ounces semisweet chocolate chips
- 3 tablespoons butter
- 2 cups Rice Krispies cereal
- 1 quart vanilla ice cream, softened
- 1/2 cup crunchy peanut butter
- 1/2 cup Cool Whip
- Chocolate syrup, for drizzling
Three-Chili Dusted Shrimp
By mbmitch
Nutritional Information Calories:342 (25% from fat) Fat:9
- 3 1/2 teaspoons sugar, divided
- 2 teaspoons chili powder
- 1 teaspoon ancho chile powder
- 1/4 teaspoon chipotle chile powder
- 1/2 teaspoon salt, divided
- 1 1/2 pounds peeled and deveined large shrimp
- 5 teaspoons olive oil, divided
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 2 teaspoons bottled minced garlic
- 2 teaspoons bottled minced ginger
- 1 (10-ounce) package frozen whole-kernel corn
- 1 1/2 tablespoons cider vinegar
- 1/2 cup chopped green onions
Jerk Seasoning
By mbmitch
Combine all ingredients and mix thoroughly
- 1/2 cup ground allspice
- 1/2 cup light br sugar
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon ground cayenne pepper
- 2 teaspoons freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon grounbd cloves
Corn Dip
By mbmitch
Mix, bake in 350 degree oven 30 min, stir bake an additional 30 min
- 12 oz. cream cheese
- 1 stick butter
- 16 oz. shoe peg corn
- Garlic salt
- 2 oz. chopped jalapeño
Peanut Butter Pie
By mbmitch
Crust: Mix crushed oreos w/ melted butter, form into pie crust and refrigerate overnight
- Crust:
- 28 crushed oreos/filling removed
- 1 stick melted butter
- Filling:
- 1/2 cup light br sugar
- 1 cup creamy peanut butter
- 1 stick melted butter, cooled
- 16 oz cool whip
Spinach Stuffed Mushrooms
By mbmitch
HEAT oven to 400ºF. ADD hot water to stuffing mix in large bowl; stir just until moistened
Fried Black Rice
By mbmitch
1.Preheat the oven to 350°
- 1 head of garlic (about 12 cloves), cloves peeled
- 2 tablespoons vegetable oil, plus more for drizzling
- 2 cups black rice (13 ounces; see Note)
- 2 cups water
- 1/4 pound lean bacon, coarsely chopped
- 1 medium onion, cut into 1/2-inch dice
- 1/4 cup soy sauce or tamari
- Salt and freshly ground white pepper
- 4 scallions, coarsely chopped
Chicken in Red Wine Vinegar
By mbmitch
1.In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well
- 14 tablespoons red wine vinegar
- 1/2 cup low-sodium chicken broth
- 1 tablespoon honey
- 1 tablespoon tomato paste
- 2 tablespoons unsalted butter
- 8 large chicken thighs, trimmed
- Salt and freshly ground pepper
- 4 garlic cloves, thinly sliced
- 3 large shallots, thinly sliced
- 3/4 cup dry white wine
- 2 tablespoons crème fraîche
- 3 tablespoons chopped tarragon
Mac 'n Cheese
By mbmitch
1. Preheat oven to 375°. 2
- 3 cups cubed peeled butternut squash (about 1 [1
- pound] squash)
- 1 1/4 cups fat-free,lower-sodium chicken broth
- 1 1/2 cups fat-free milk
- 2 garlic cloves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fat-free Greek yogurt
- 1 1/4 cups (5 ounces) shredded Gruyère cheese
- 1 cup (4 ounces) grated pecorino Romano cheese
- 1/4 cup (1 ounce) finely grated fresh Parmigiano
- Reggiano cheese, divided
- 1 pound uncooked cavatappi
- Cooking spray
- 1 teaspoon olive oil
- 1/2 cup panko (Japanese breadcrumbs)
- 2 tablespoons chopped fresh parsley
Chicken Tortilla Soup
By mbmitch
Nutritional Information (per serving) Calories 350 Total Fat 15g Saturated Fat 3g Cholesterol 80mg Sodium 117
- 6 corn tortillas
- 3 tablespoon(s) vegetable oil
- 1 jar(s) (15.5-ounce) mild chunky tomato salsa
- 1 can(s) (14.5-ounce) lower-sodium chicken broth, about 1 3/4 cups
- 1 3/4 cup(s) water
- 1 pound(s) skinless and boneless chicken breasts
- 1/4 cup(s) reduced-fat sour cream
- 1 avocado, pitted, peeled, and chopped