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Recipes
Skinny Poolside Dip
By bsterna
Mix ingredients together. Serve with crackers or raw veggies
- 1 red pepper
- 2 jalapenos (unseeded)
- 1 can of corn or 1/2 a bag of frozen corn
- 1/2 can diced olives
- 16 oz fat-free cream cheese (softened)
- 1 packet Hidden Valley Ranch dip seasoning mix.
Chicken Packets
By bsterna
HEAT grill to medium heat
- 1 chicken breast
- 2 pineapple rings
- 1 green pepper ring
- bbq sauce
- foil
Oven Toasted Ravioli | Plain Chicken
By bsterna
Preheat oven to 375 degrees
- ravioli, thawed
- 1 egg
- 1 Tbsp milk
- 6 Tbps Italian bread crumbs
- 2 Tbsp grated parmesan cheese
- cooking spray
- marinara or pesto
Balsamic Roast Beef
By bsterna
Easy and tasty way to have roast beef with gravy any night! Cooks all day while you are away
- 1 (3 to 4 pound) boneless roast beef, chuck or round roast
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- 4 cloves garlic, chopped
Fun Ice Cream Sandwiches
By bsterna
Roll the edges of ice cream sandwiches in any kind of sprinkles
- Store bought ice cream sandwiches
- sprinkles
Coq Au Vin
By bsterna
1. Preheat an oven to 350°F
- 1 bottle (750ml) Pinot Noir
- 5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley
- 3 fresh thyme sprigs
- 1 bay leaf
- 1/2 leek (cut lengthwise)
- 6 oz. thick-cut bacon, cut into 1/2-inch dice
- 3 1/4 lb. whole chicken legs
- Kosher salt and freshly ground pepper, to taste
- 1 lb. small button mushrooms
- 3/4 lb. shallots, halved
- 1 Tbs. unsalted butter
- 3 garlic cloves, minced
- 2 Tbs. tomato paste
- 2 Tbs. all-purpose flour
- 1 3/4 cups chicken broth
- 3/4 lb. carrots, peeled and cut into 2-inch pieces
Taco Salad
By bsterna
In a large skillet over medium-high heat, brown the ground beef and drain excess fat
- 1 lb ground beef
- 1 pkg taco seasoning mix
- 1 16 oz can chili beans
- 1 16 oz bottle French dressing
- 1 head iceburg (or green leaf) lettuce
- 1 14.5 oz pkg tortilla chips
- 2 cups shredded cheddar cheese
- 1 cup chopped tomatoes
- 4 Tbs sour cream
- 1/2 cup salsa
Stromboli
By bsterna
Preheat oven to 350F. Place a piece of parchment paper on a rimmed sheet pan
- 1 can Pillsbury Country Italian Bread Dough (13.2 Oz)
- 6 slices Genoa Salami (can Add More)
- 2 pinches Kosher Salt (plus More For The Top)
- A Good Sprinkling Of Garlic Powder
- A Few Pinches Of Dried Oregano, Crushed Between Your Fingers (plus More For The Top)
- A Couple Pinches Of Red Pepper Flakes
- A Liberal Sprinkling Of Freshly Grated Parmesan (plus More For The Top)
- 6 pieces Provolone Cheese (can Add More), Broken In Half To Facilitate Rolling
- Several Slices Of Pepperoni
- Pizza Sauce For Dipping
Broccoli, Dried Cranberry, and Smokey Bacon Salad
By bsterna
In a large mixing bowl, blend the first 6 ingredients together (from the broccoli to the sunflower seeds)
- 1 pound thick-sliced, hickory smoked bacon (this makes ALL the difference!) fried completely chopped into 1/2 inch pieces.
- 1 - 2 pounds fresh broccoli, chopped into 1/2 inch pieces
- 1-1/2 cups dried cranberries
- 1 cup thinly shredded mild cheddar cheese
- 1 cup slivered almonds
- 1 cup sunflower seeds
- 1 - 2 cups mayonnaise
- 4 Tbsp. red wine vinegar
- 3 Tbsp. sugar
Key Lime Tart
By bsterna
Preheat oven to 350 degrees
- 4 cups Honey Bunches of Oats with Almonds, crushed
- 1/4 cup brown sugar
- 1/2 stick butter, melted
- 8 oz cream cheese, softened
- 14 oz can sweetened condensed milk
- 1/3 cup lime juice
- 1 tsp lime zest
- 3 drops green food coloring
- 1 cup Cool Whip