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Recipes
Greek style meatballs
By KeyIngredient
In large bowl mix all the above ingredients
- 1 lb. ground beef
- 3/4 cup feta cheese
- 1/2 small red onion, grated
- 1/3 cup Italian style bread crumbs
- 1/4 cup chopped fresh parsley
- 1 egg, lightly beaten
- 2 tsp. dried oregano
- 1/4 tsp. each salt and pepper
Turkey Spaghetti Bolognese
By KeyIngredient
1.Heat large covered saucepot of salted water to boiling on high
- 2 2 stalks 2 medium stalks celery, cut up
- 1 1 1 large carrot, cut up
- 1 1 to 8-ounce) (6- to 8-ounce) onion, cut up
- 1 1 1 tablespoon(s) olive oil
- 1 1 1 pound(s) ground turkey
- 1 1 1 pound(s) whole wheat spaghetti
- 1 1 1 can(s) (28-ounce) diced fire-roasted tomatoes
- 2 2 2 tablespoon(s) grated Parmesan cheese
- 1 1 1 ounce(s) Parmesan, for shaving
- 1 1.Heat to large covered saucepot of salted water to boiling on high.
- 3 3.Cook 3.Cook spaghetti as label directs.
- 4 4.Meanwhile, to to 12 with meat, add tomatoes. Reduce heat to medium; simmer 12 minutes or until sauce has thickened, stirring occasionally. Stir in grated Parmesan.
- 5 5.To 5.To serve, top pasta with sauce and shave remaining Parmesan on top.
Creamy Sweet Chili Shrimp
By KeyIngredient
1. Preheat oven to 425. Cook shrimp following package instructions
- 1 (12 oz) box frozen publix premium southern popcorn shrimp
- 1/4 cup fresh chives, finely chopped
- 1/4 cup Kraft hot and spicy mayonnaise
- 1/4 cup sweet chili sauce
- 2 cups broccoli slaw
Apricot-Almond Chicken Breasts Recipe
By KeyIngredient
1. Sprinkle chicken with salt and pepper
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup apricot preserves
- 1/4 cup reduced-sodium chicken broth
- 1 tablespoon honey mustard
- 1/4 cup sliced almonds
Chevy’s Salsa
By KeyIngredient
Oil and roast tomatoes, jalapenos and onions over mesquite grill or in cast iron skillet
- Dry seasoning packet:
- 6 medium Roma tomatoes, halved
- 2 to 3 red jalapeno peppers, halved and deseeded (save seeds)
- 1/2 onion, sliced
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 1 tsp mesquite liquid smoke, optional
- 1/2 tbsp white vinegar
- 2 chipotle peppers in adobo, deseeded
- 1 tbsp adobo sauce
- 1 tbsp dry seasoning mix (see below)
- 12 jalapeno seeds
- 2 tbsp salt
- 1 tbsp garlic salt
- 1 tsp ground oregano
- 1 tbsp ground cilantro
Slow Cooker Garlic Parmesan Chicken
By KeyIngredient
Spray a 2 – 3-quart slow cooker with cooking spray
- 4 chicken breasts, boneless skinless (about 1 1/4 lb)
- 1 egg
- 1/3 c. plain bread crumbs
- 2 - 3 garlic cloves (minced)
- 1/3 c. shredded Parmesan cheese
- 1/2 tsp. Italian seasoning
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 26 oz. tomato pasta sauce
- 1/2 c. shredded Italian cheese blend (2 oz)
- 8 oz. penne pasta, uncooked
Design - Message in a bottle
By KeyIngredient
A scrap of paper inscribed with the names of your guests serves as a placeholder
- ..
Mango Ice Cream Cake
By KeyIngredient
For this recipe, use a bowl that will give a good shape to the cake when you turn it out
- 8 cups 8 cups (2 L) vanilla frozen yogurt or ice cream, softened
- 1/2 tsp 1/2 tsp (2 mL) ground cardamom
- 1/2 tsp 1/2 tsp (2 mL) ground ginger
- 1/2 tsp 1/2 tsp (2 mL) ground cinnamon
- Pinch Pinch ground cloves
- 1 cup 1 cup (250 mL) mango purée
- 8 8 chocolate brownies, approximately
- 1/4 cup 1/4 cup (50 mL) Alizé or brandy
Asparagus Sautéed with Bacon
By KeyIngredient
Points: 1
- 2 slice(s) uncooked reduced fat bacon, cut into small pieces
- 1 pound(s) uncooked asparagus, trimmed, cut into bite-size pieces
- 1 medium uncooked shallot(s), sliced
- 1/4 tsp kosher salt, or sea salt
- 1/8 tsp black pepper, freshly ground (or more to taste)
- 1 1/2 tsp white wine vinegar
Black-eyed Pea Chili with Quinoa and Corn
By KeyIngredient
Heat a large, non-stick Dutch oven or chili pot
- 2 large onions, chopped (I use a food processor)
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 6 cloves garlic, minced
- 5 cups (24 ounces) fresh black-eyed peas, or 2 1/2 cups (1 pound) dried peas, soaked overnight and drained
- 6 cups vegetable broth
- 2 1/2 tablespoons mild chili powder
- 1 tablespoon cocoa powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1/4 to 1/2 teaspoon chipotle powder, red pepper, or hot smoked paprika (adjust to taste)
- 2 15-ounce cans diced tomatoes, with juice (fire-roasted preferred)
- 1 1/2 cups fresh or frozen corn
- 1/3 cup uncooked quinoa, rinsed
- Salt and pepper to taste
- Optional: wedges of lime and slices of avocado, to serve