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Recipes
Loaded Cauliflower
By gmbeckett
Cut the cauliflower into florettes and add them to a microwave safe bowl
- 1 pound cauliflower florettes
- 4 ounces sour cream
- 1 cup grated cheddar cheese
- 2 slices cooked bacon crumbled
- 2 tablespoons snipped chives
- 3 tablespoons butter
- 1/4 teaspoon garlic powder
- salt and pepper to taste
Monterey Spinach Melts
By gmbeckett
Preheat oven to 375. Combine all ingredients exccept bread and cheese in bowl
- 1 pgk (10 oz) bread rounds
- 1/4 cup chopped onion
- 1 small carrot, chopped
- 1 garlic clove, pressed
- 1 pkg (9 oz) frozen chopped spinach, thawed and drained
- 1/4 cup each mayonnaise and sour cream
- salt and pepper to taste
- 4 oz monterey jack cheese, thinly sliced
Pasta Sauce - Low Fat
By gmbeckett
Pour 1/4 cup juice in bottom of cast-iron pot and cook onion till transparent
- 6-8 fresh chopped tomatoes
- tomato or V8 juice
- 1 large onion, chopped
- fresh basil
Cheddar Bacon Chicken Tenders
By gmbeckett
Heat oven to 400°F. Spray large cookie sheet with cooking spray
- 1 egg
- 1/2 cup Progresso® plain panko crispy bread crumbs
- 1/2 cup finely shredded Cheddar cheese (2 oz)
- 1 package or jar (3 oz) cooked real bacon bits or pieces
- 1 package (14 oz) uncooked chicken tenders (not breaded)
- Chive and onion sour cream potato topper, if desired
Cheesy Potato Soup
By gmbeckett
1. In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy
- 4 slices bacon
- 1 1/2 cups chopped onion
- 5 cups diced peeled russet potatoes (about 5 medium)
- 1 medium stalk celery, chopped (1/2 cup)
- 1 carton (32 oz) Progresso® chicken broth (4 cups)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup all-purpose flour
- 1 1/2 cups half-and-half
- 1 bag (8 oz) shredded American and Cheddar cheese blend (2 cups)
Creamy Macaroni 'N' Cheese
By gmbeckett
Boil macaroni following package directions for minimum cooking time, usually 5 to 7 minutes
- 3 cups uncooked macaroni
- 3 cups skim milk
- 1/2 pkg light cream cheese
- 1 cup grated old cheddar cheese (orange coloured)
- 1/3 cup all-purpose flour
- 1 1/2 tsp dry mustard or 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 cup grated parmesan cheese
- 4 green onions, thinly sliced
- 2 regular tomatoes seeded and coarsely chopped
- Additional grated cheddar or parmesan cheese
Swiss Vegetable Medley
By gmbeckett
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper
- 1 bag (16 ounces) frozen, broccoli, carrots, cauliflower, thawed and drained
- 1 can (10 3/4 oz) cream of mushroom soup
- 1 cup (4 oz) shredded swiss cheese
- 1/3 cup sour cream
- 1/4 tsp pepper
Creamy Slow Cooker Potato Soup
By gmbeckett
Place potatoes, celery, onion, chicken stock, and parsley into a slow cooker
- 3 cups peeled and cubed potatoes
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 cup chicken stock
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1 pinch ground black pepper
- 2 teaspoons all-purpose flour
- 1 1/2 cups milk
- 1/2 (8 ounce) package cream cheese
- 1 cup chopped ham
Basic White Sauce
By gmbeckett
We made this rich and creamy béchamel sauce a little on the thin side so that our baked pastas would stay saucy
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) all-purpose flour
- 3-1/2 cups (875 mL) 2% reduced fat milk
- 1/2 cup (125 mL) whipping cream
- 2 cloves garlic
- 1 fresh bay leaf
- 1/2 tsp (2 mL) salt
- 1/8 tsp (0.5 mL) pepper
Gingerbread Cookies
By gmbeckett
Sift the flour. Add baking soda, cinnamon, ginger, cloves and salt
- 2 3/4 cups all purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 cup softened butter
- 1 egg
- 1 cup brown sugar, packed
- 1/4 cup molasses