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Recipes
Beef - Beef and Broccoli Stir Fry
By KeyIngredient
Adapted from Damn Delicious, but don't add additional sodium - salty already!
- 1 1 1 tablespoon olive oil
- 1 1 1 pound flank steak, thinly sliced across the grain
- 1 1 1 head broccoli, cut into florets
- 1/2 1/2 1/2 teaspoon sesame seeds
- 1/2 1/2 1/2 cup reduced sodium soy sauce
- 3/4 3/4 3/4 cup beef broth
- 1/4 1/4 1/4 cup honey
- 3 3 3 tablespoons rice wine vinegar
- 3 3 3 tablespoons brown sugar, packed
- 4 4 4 cloves garlic, minced
- 1 1 1 tablespoon sesame oil
- 1 1 1 tablespoon cornstarch
- 1 1 1 tablespoon freshly grated ginger
- 1 1 1 teaspoon Sriracha, optional
- Cooked rice
Brown Sugar-Glazed Pork Roast
By KeyIngredient
Preheat the oven to 350°
- 2 large garlic cloves, very finely chopped
- salt
- 5 lb boneless pork shoulder roast, fat trimmed
- freshly ground pepper
- 1/4 cup light brown sugar
- 2 large onions, quartered and very thinly sliced
- 28 oz can whole peeled tomatoes, chopped and juices reserved
- 1/2 cup ketchup
- 1/4 cup water
- 2 Tbsp tabasco sauce
30 Minute Shepherd's Pie
By KeyIngredient
2
- virgin olive oil1 3/4 pounds ground beef 2 carrots, peeled and chopped 1 onion, chopped 2 tablespoons butter 2 tablespoons all
- purpose flour 1 cup beef stock or broth 1 tablespoon tomato paste 1/2 to 3/4 cup ketchup 2 teaspoons Worcestershire, eyeball it 1/2 cup frozen peas 1/2 cup frozen corn 1 teaspoon sweet paprika 2 tablespoons chopped fresh parsley leaves
Chicken Pot Pie With Savory Crumble Topping
By KeyIngredient
As homey as chicken pot pie sounds, this dish is a production
- Filling
- 1 1/2 1 1/2 1/2 pounds boneless, skinless chicken breasts and/or thighs
- 3 3 3 cups low-sodium chicken broth
- 2 2 2 tablespoons vegetable oil
- 1 1 1 medium onion, chopped fine (about 1 cup)
- 3 3 1/4-inch-thick 1 carrots, peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup)
- 2 2 1/2 small celery ribs, chopped fine (about 1/2 cup)
- Table salt and ground black pepper
- 10 10 10 ounces cremini mushrooms, stems trimmed, caps wiped clean and sliced thin
- 1 1 1 teaspoon soy sauce (see note)
- 1 1 1 teaspoon tomato paste (see note)
- 4 4 4 tablespoons (1/2 stick) unsalted butter
- 1/2 1/2 1/2 cup unbleached all-purpose flour
- 1 1 1 cup whole milk
- 2 2 1 teaspoons juice from 1 lemon
- 3 3 3 tablespoons minced fresh parsley leaves
- 3/4 3/4 3/4 cup frozen baby peas
- Crumble Topping
- 2 2 2 cups (10 ounces) unbleached all-purpose flour
- 2 2 2 teaspoons baking powder
- 3/4 3/4 3/4 teaspoon table salt
- 1/2 1/2 1/2 teaspoon ground black pepper
- 1/8 1/8 1/8 teaspoon cayenne pepper
- 6 6 1/2-inch tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
- 1 1 1/2 ounce Parmesan cheese, finely grated (about 1/2 cup)
- 3/4 3/4 2 cup plus 2 tablespoons heavy cream (see note)
PEANUT BUTTER AND CHOCOLATE MARBLED COOKIES
By KeyIngredient
1. Heat oven to 375°F. ***Try 350 instead*** 2
- 1 pouch (17.5 oz.) peanut butter cookie mix
- 3 tablespoons vegetable oil, divided
- 1 tablespoon water
- 1 egg
- 2 tablespoons HERSHEY'S Cocoa
- 36 About 36 REESE'S Minis Peanut Butter Cups
Asparagus with Cheese
By KeyIngredient
1. Combine broth, cornstarch, tarragon and mustard in small bowl
- 1 cup (250mL) CAMPBELL'S® Ready to Use Vegetable Broth
- 1 tbsp (15mL) cornstarch
- 1 tbsp (15mL) chopped fresh tarragon leaves
- 2 tsp (10mL) Dijon mustard
- 2 tbsp (30mL) butter
- 1 1/2 lb (750g) fresh asparagus spears, ends trimmed
- 1/4 cup (60mL) finely chopped red pepper
- 1 cup (250mL) shredded cheese
Chili Spaghetti
By KeyIngredient
Cook spaghetti as directed on package
- 1 8oz pkg of spaghetti
- 1 lb ground beef
- 1 medium onion
- 1 16oz can stewed tomatoes, undrained
- 1 16 oz can kidney beans, undrained
- 1 8oz can tomato sauce
- 1 T chili powder
- 1 t salt
- 1 1/4 cup shredded cheddar cheese
Cannelini Bean Spread
By KeyIngredient
For the spread, combine all ingredients in a food processor or blender
- 1 (14.5-oz.) can cannellini beans, drained and rinsed
- 3 oz. nonfat cream cheese
- 2 small garlic cloves, minced
- 2 scallions, minced
- Juice of 1 lemon
- 1/2 tsp. ground cumin
- 1/4 tsp. red pepper flakes
- Salt and pepper to taste
FALL TURKEY AND PASTA DINNER
By KeyIngredient
During the fall, we have leftover turkey or chicken and want to find another way to use it
- 2 tbsp (25 mL) butter or oil
- 1 small onion, thinly sliced
- 1 stalk celery, thinly sliced
- 1 small carrot, diced
- 3 cloves garlic, minced
- 1 red-skinned apple, cored and thinly sliced
- 1/2 tsp (2 mL) dried thyme leaves
- 1/2 tsp (2 mL) dried sage leaves
- 1/4 tsp (1 mL) salt
- Pinch pepper
- 1 1/2 cups (375 mL) chopped cooked turkey or chicken
- 1 cup (250 mL) sour cream
- 1/2 cup (125 mL) chicken stock
- 1 tbsp (15 mL) pesto (optional)
- 1 tsp (5 mL) Dijon mustard
- 12 oz (375 g) rotini or fusilli pasta
- 1 tbsp (15 mL) finely chopped fresh Italian parsley
Beef-Fried Rice
By KeyIngredient
haven't tried yet
- 1 lb. boneless beef sirloin steak, thinly sliced
- 2 cups frozen stir-fry vegetables
- 1 cup fat-free reduced-sodium chicken broth
- 3 Tbsp. KRAFT Lite CATALINA Dressing
- 2 Tbsp. lite soy sauce
- 2 cups instant brown rice, uncooked
- 1 can (11 oz.) mandarin oranges, drained
- 1/3 cup chopped green onions