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Recipes
Sesame Chicken Pasta Salad
By KeyIngredient
Instructions Cook the pasta according to package directions
- 2 cups (4.6 oz) uncooked pasta
- 2 large chicken breasts
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1.5 tablepoons honey
- 1.5 tablespoon sesame oil
- 3/4 teaspoons soy sauce
- 1 clove garlic (optional)
- 1/8 tsp salt
- 10 oz bag of Mann's Power Blend
- sesame seeds
- green onions
Creamy Fruit Cocktail Salad
By KeyIngredient
Pineapple, strawberries and mandarin oranges, oh my! This is a refreshing summer dessert after dinner that won't we...
- 1 (15-ounce) can fruit cocktail
- 1 (20-ounce) can pineapple tidbits, with juice
- 1 (11-ounce) can mandarin oranges, drained
- 1 & 1/2 cups sliced fresh strawberries
- 1 cup cool whip, thawed
- 1 (5.1-ounce) package vanilla instant pudding
Chipotle chicken Cups
By KeyIngredient
Preheat oven to 350F degrees
- 24 wonton wrappers
- 1 cup shredded cheddar-Jack cheese (or other favorite cheese)
- 1 cup cooked chicken, shredded or small-diced
- 1/2 cup roasted red bell peppers, diced (from the jar works well!)
- 1 cup favorite salsa
- 1/2 tsp. chipotle powder
- 1/2 cup chopped green onions
Baked Ranch Chicken Recipe – 5 Points +
By KeyIngredient
Instructions Preheat oven to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breasts (4oz each)
- 1 cup cornflakes cereal
- 1 packet dry Ranch dressing mix
- 1/2 cup fat free sour cream
Beef and Guinness Stew
By KeyIngredient
1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat
- 3 tablespoons canola oil, divided
- 1/4 cup all-purpose flour
- 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes $
- 1 teaspoon salt, divided
- 5 cups chopped onion (about 3 onions)
- 1 tablespoon tomato paste
- 4 cups fat-free, lower-sodium beef broth
- 1 (11.2-ounce) bottle Guinness Stout
- 1 tablespoon raisins
- 1 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- 1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces) $
- 1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
- 1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
- 2 tablespoons finely chopped fresh flat-leaf parsley
Vegan Swiss Cheese
By KeyIngredient
Preparation: Set aside a 3 cup storage container, or the mold of your choice
- 1/2 cup water
- 1/2 cup cashews, soaked 2+ hours
- 1/4 cup nutritional yeast
- 3 Tbsp lemon juice
- 2 Tbsp tahini
- 2 tsp Dijon mustard
- 1/4 tsp sea salt
- 1/2 tsp garlic powder
- 1 Tbsp dried onion flakes
- 1/4 tsp ground dill weed
- 1 cup water
- 5 Tbsp agar flakes or 1 1/2 Tbsp agar powder
Shortbread Stars
By KeyIngredient
Beat butter, sugar and vanilla in large bowl until pale and fluffy
- 3 sticks unsalted butter, softened
- 1 c. powdered sugar
- 1 Tbs. vanilla
- 2 2/3 c. flour
- Colored Sugars
No Peak Beef Casserole (in the crockpot)
By KeyIngredient
In crock pot mix meat, soups, mushrooms and liquid
- 2 lbs stew meat
- 1 packet of Beefy Onion dry soup mix
- 1 can ceam of mushroom sup
- 1 bottle whole button mushrooms
- 1/2 cup water, milk, red cooking wine, whatever your preference
- 1 package broad Egg Noodles
fruit cake
By KeyIngredient
lots of fruit, whiskey
- milk
- vanilla
- dried fruit
- brown sugar
- eggs
caprese chicken
By KeyIngredient
Arrange a rack in the middle of the oven and heat to 400°F
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 4 ounces fresh mozzarella, cut into 4 slices
- 1 medium tomato, cut into 1/8-inch-thick slices
- 8 fresh basil leaves, coarsely chopped
- 2 tablespoons balsamic glaze