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Recipes
Green Beans - Spicy Parmesan Green Beans and Kale
By KeyIngredient
Warm the olive oil in a large, heavy saute pan over medium-high heat
- 3 tablespoons olive oil
- 1 onion, sliced
- 1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
- 1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup white wine
- 1/2 teaspoon red pepper flakes
- 1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
- 2 tablespoons lemon juice (about 1/2 a lemon)
- 3 tablespoons finely grated Parmesan
Beef and Vegetable Stew
By KeyIngredient
Remove any bits of fat from the meat
- 1 pound cubed beef stew meat
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 1 (6 ounce) can tomato paste
- 1 (14.5 ounce) can low fat, low sodium beef broth
- 1 cup chopped carrots
- 3 potatoes, cubed
- 1 sprig fresh rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon crushed red pepper flakes
- 10 ounces button mushrooms, quartered
- 1 (10 ounce) package frozen green peas, thawed
Baked Stuffed Onions With Sausage and Garlic
By KeyIngredient
1. Preheat oven to 375°F
- 3 small onions
- 2 good quality sausages
- 1/2 onion, minced
- 2/3 celery stalk, minced
- 2 cloves garlic, minced
- 1 cup bread crumbs
- 1/2 bouillon cube, crumbled
- Salt and pepper
Slow cooker lasagna
By KeyIngredient
BROWN meat in large skillet; drain
- 1 1
- lb. ground beef
- 1 1
- jar (24 oz.) spaghetti sauce
- 1 cup water
- 1 container (15 oz.) POLLY-O Original Ricotta Cheese
- 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
- 1/4 cup KRAFT Grated Parmesan Cheese, divided
- 1 egg
- 2 Tbsp. chopped fresh parsley
- 6 lasagna noodles, uncooked
Crunchy-Topped Asparagus
By KeyIngredient
1 Heat oven to 350°F
- 1 1/3 cups Hungry Jack® Mashed Potato Flakes
- 1 1/3 cups water
- 1/2 cup milk
- 2 tablespoons margarine or butter
- 1/4 teaspoon salt
- 1 (1.25 to 1.6-oz.) pkg. cheese sauce mix
- 1 1/4 to 1 1/2 cups milk
- 1 tablespoon oil, margarine or butter
- 1 cup finely chopped cooked ham
- 1 (15-oz.) can Green Giant® Extra Long Tender Green Asparagus Spears, drained
- 1/2 cup Progresso® Plain Bread Crumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons margarine or butter, melted
- 1/3 cup slivered almonds, toasted*
- Parsley
Slow Cooker Chocolate Peanut Candy
By KeyIngredient
Slow Cooker Chocolate Peanut Candy made with just four ingredients is a perfectly easy holiday recipe that will mak
- 1 cup salted peanuts (not dry roasted)
- 12 ounces semi sweet chocolate chips
- 1 cup Dark Chocolate Dreams Peanut Butter
- 12 ounces white chocolate chips
Honey Sriracha Skillet Pork Chops
By KeyIngredient
Instructions Preheat oven to 350
- 1 tablespoon coconut oil (enough to coat the pan--more or less is fine)
- 4 large pork loin chops
- generous pinch black pepper
- 1 tablespoon good quality honey
- 1 tablespoon Sriracha
Chicken Salad
By KeyIngredient
In a mixing bowl, toss together the chicken, celery, scallions and herbs
- 4 cups diced poached chicken, recipe follows
- 1 stalk celery, cut into 1/4-inch dice
- 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
- 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
- 2 tablespoons finely chopped parsley
- 1 cup prepared or homemade mayonnaise
- 2 teaspoons strained freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- Freshly ground black pepper
- POACHED CHICKEN FOR SALADS
- 10 sprigs parsley
- 2 sprigs fresh thyme
- 1 small onion, halved
- 1 small carrot, halved
- 1 stalk celery, halved
- 3 pounds chicken breasts halves, on the bone and fat trimmed
- 5 to 6 cups chicken broth, homemade or low-sodium canned
Chicken Stew- Coconut-Lime w/ Rice
By KeyIngredient
This stew can be stretched to last a few meals
- 1 tbsp (15 mL) vegetable oil
- 3 chicken breasts, bone-in, skinless
- 3 cups (750 mL) onions, coarsely chopped
- 11/2 cups (375 mL) red pepper, diced
- 2 tbsp (25 mL) garlic, finely chopped
- 3 tbsp (45 mL) fresh ginger, finely chopped
- 1/4 tsp (1 mL) chili flakes, or to taste
- 4 cups (1 L) sweet potato, finely diced
- 1 tsp (5 mL) salt, or to taste
- 6 cups (1.5 L) water
- 1 can (414-mL) coconut milk (light or regular)
- 2/3 cup (150 mL) jasmine or basmati rice
- 1/2 cup (125 mL) fresh cilantro, coarsely chopped
- 1 cup (250 mL) frozen peas, thawed
- Zest and juice of 2 juicy limes
Apple Pound Cake
By KeyIngredient
Preheat the oven to 400 degrees F
- 4 Granny Smith Apples
- 1 1/2 cup sugar, divided
- 1 teaspoon ground cinnamon
- 2/3 cup butter, softened
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 3 eggs
- 2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder