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"Healthified" Cheesy Potatoes
By KeyIngredient
70% less fat • 72% less sat fat • 41% fewer calories than the original recipe—see the comparison
- 1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 45% less sodium
- 1 container (16 oz) reduced-fat sour cream
- 1/2 cup fat-free (skim) milk
- 2 tablespoons no-trans-fat 68% vegetable oil spread, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 bag (30 oz) frozen shredded hash brown potatoes, thawed
- 1/2 cup chopped onion (1 medium)
- 2 cups shredded 2% milk reduced-fat sharp Cheddar cheese (8 oz)
- 2 cups fat-free herb-seasoned croutons, coarsely crushed
- 1/2 teaspoon paprika, if desired
Balsamic Glazed Chicken
By KeyIngredient
Preheat oven to 425 degrees F
- 1/2 c. balsamic vinegar
- 2 tbsp. honey
- 1 1/2 tbsp. whole-grain mustard
- 3 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- 4 bone-in, skin-on chicken thighs
- 2 c. baby red potatoes, halved (quartered if large)
- 1 tbsp. chopped fresh rosemary
- 2 tbsp. extra-virgin olive oil
- 3-4 rosemary sprigs, for skillet
Cole Slaw
By KeyIngredient
In saucepan – mix top ingredients
- ¼ cup light corn syrup
- ¼ cup vinegar
- ½ tsp salt
- 2 T oleo
- 2 T sugar
- 1/8 tsp pepper and paprika
- 6 cups shredded cabbage
- 2 T sour cream
Broccoli Cheddar Twice Baked Potatoes
By KeyIngredient
Wash potatoes well. Dry and pierce several times with fork
- 4 medium baking potatoes
- 1 cup plain yogurt
- ½ tsp salt
- ¼ tsp pepper
- 1/8 tsp paprika
- 1 cup shredded light cheddar cheese
- 1 clove garlic, minced
- 1 cup chopped broccoli
- 1 cup sliced mushrooms
- ¼ cup chopped pimentos, well drained
Apple Walnut Gorgonzola Turnovers
By KeyIngredient
Method 1 Place chopped apples in a bowl, microwave on high heat for 5 minutes until apples are cooked through
- 1 1/2 cups peeled, cored, chopped apples (use a good cooking apple such as Jonagold, Pippin, Granny Smith, Jonathan, Golden Delicious, Gravenstein, Mcintosh)
- 1/2 cup chopped walnuts
- 1/4 cup crumbled gorgonzola cheese
- 2 teaspoons chopped fresh thyme leaves (or 1/2 teaspoon dried thyme, crumbled)
- 2 Tbsp honey
- 2 7-ounce prepared puff pastry sheets (total 14 ounces)
- 1 egg, beaten
COCONUT LACE
By KeyIngredient
AUTUMN 2014 By: Marilyn Bentz-Crowley While these very flat, crisp ’n’ chewy wafers are scrumptious on their ow...
- tbsp (15 mL) all-purpose flour plus a sprinkling
- 1/2 cup (125 mL) sugar
- Pinch of salt (if using unsalted butter)
- 1 cup (250 mL) shredded unsweetened coconut
- 3 tbsp (45 mL) butter, melted
- 1/2 tsp (2 mL) pure vanilla extract
- 2 large egg whites
Cheesy Chicken & Rice Bake
By KeyIngredient
Mix rice, soup, water, onion powder and black pepper in 2-qt
- 1 bag uncooked Success white rice (3/4 c.)
- 1 can cream of chicken soup
- 1 c. water
- 1/2 tsp. onion powder
- 1/4 tsp. ground black pepper
- 1 1/2 lb. skinless boneless chicken breast halves
- (about 4-6)
- 1 c. shredded cheddar cheese
Cucumber, Watermelon & Feta Salad
By KeyIngredient
Leftover whole watermelon can be cut up and tossed with a few more ingredients for a refreshing summer salad
- 1 ⁄2 English cucumber
- 1 seedless watermelon wedge,
- 4 to 5 inches (10 to 12 cm) wide
- 1 tbsp (15 mL) red wine vinegar
- 1 small garlic clove, minced
- 3 tbsp (45 mL) olive oil
- 1 ⁄4 tsp (1 mL) each salt and pepper
- 1 ⁄4 cup (50 mL) shredded mint leaves
- 1 ⁄3 cup (75 mL) crumbled feta cheese (optional)
Smoked Mozzarella Spread with Flatbread Crackers
By KeyIngredient
F&W's Marcia Kiesel likes to whiz smoked mozzarella in the food processor with sun-dried tomato pesto and olive oil
- 1 pound smoked mozzarella, coarsely chopped
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 3 tablespoons sun-dried tomato pesto
- 1 tablespoon chopped parsley
- Salt and freshly ground pepper
- Flatbread crackers, for serving
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