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Recipes
Chicken tostadas and avacado dressing
By JaimeDancer
Cooking Light
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons fat-free, lower-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 2 teaspoons canola oil
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1/2 ripe peeled avocado
- 1 1/2 tablespoons canola oil, divided
- 4 (6-inch) flour tortillas
- 2 garlic cloves, minced
- 1 jalapeño pepper, minced
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 1 cup shredded iceberg lettuce
- 1/2 cup chopped tomato
- 1/4 cup (1 ounce) crumbled queso fresco
Red Pepper and parmesan Talipia
By JaimeDancer
Place egg substitute in a shallow bowl
- 1/4 cup egg substitute
- 1/2 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1/2 to 1 tsp crushed red pepper flakes
- 1/2 tsp pepper
- 4 tilapia filets (6 oz each)
white chicken chili
By JaimeDancer
combine all ingredients in crock pot
- 6 cups chicken stock
- 4 cans great northern beans
- 2 medium onions
- 6 cups diced chicken
- 1/4 jar jalepeneos
- 2 dashes chili powder
- 1 1/2 tsp oregano
- 2 tsp cumin
- 1/4 tsp cayenne pepper
- 2 cloves garlic
- 1/2 - 1 jar medium or mild salsa
Portobella Roast Beef Hoagies
By JaimeDancer
spread the cut side of buns with 2 Tbsp butter, sprinkle with Italian seasoning and garlic salt
- 4 Whole wheat hoagie buns, split
- 4 Tbsp butter, softened, divided
- 1 tsp italian seasoning
- 1/4 tsp garlic salt
- 3/4 lb sliced deli roast beef, julienned
- 1/2 lb sliced baby portobello mushrooms
- 1 tsp dried rosemary, crushed
- 1/4 tsp pepper
- 1/2 lb sliced provolone cheese
- 1/2 cup sour cream
- 1 Tbsp prepared horesradish
cream of potato soup
By JaimeDancer
Put potatoes, ham, onions, and carrots in a soup pot
- 5-6 potatoes, peeled and diced
- 2 slabs of ham, diced
- onions
- carrots
- 1 tsp celery salt
- 2 tsp parsley
- salt and pepper
- 3 eggs
- 2 1/4 cups flour
- milk
Corn Bread Chicken
By JaimeDancer
In a large resealable plastic bag, combine corn bread mix and salad dressing mix
- 1 package (8-1/2 oz)corn bread/muffin mix
- 1 envelope ranch salad dressing mix
- 1 cup whole milk
- 6 boneless skinless chicken breast halves
- 2 Tbsp canola oil
ham and cheese casserole
By JaimeDancer
from tasteofhome
- 1-1/2 pounds uncooked egg noodles
- 3 pounds cubed fully cooked ham
- 4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 4 cups frozen cut green beans, thawed
- 1 cup 2% milk
- 1/4 cup butter, melted
- 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
szechuan beef and broccoli
By JaimeDancer
from biggest loser
- 1 lb of chuck steak, sliced against the grain, into thin strips (1/4")
- 1 tsp. garlic powder
- Salt to taste
- Ground black pepper, to taste
- Olive oil spray (or cooking spray)
- 1 (14 oz) bag frozen broccoli (about 5 cups) (I used fresh broccoli)
- 1 Tblsp. freshly minced garlic
- 2 tsp. toasted sesame oil
- 1/4 cup bottled Szechuan stir-fry sauce
barbecue pork chops
By JaimeDancer
Combine all ingredients (except pork chops)
- 3 Tbsp white vinegar
- 1 tsp salt
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp pepper
- 2 Tbsp worchestershire sauce
- 1 cup tomatoes
- 1/4 tsp cinnamon
- dash of cloves
- 1/4 cup chopped onions
- 6 pork chops
Embers Cheese Bread
By JaimeDancer
Leave cheese and butter out until room temp
- thin sliced Cuban or Italian bread
- 1/2 lb sharp cheddar shredded cheese
- 1/2 lb montery jack cheese
- 1/4 lb butter
- 1 Tbsp + of grated onion
- poppy seeds