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Recipes
Chicken soup recipe
By joeyanne
BANNER HEALTH eCONNECT
- 1/4 pound Orzo pasta cooked
- 1/4 cup olive oil
- 2 carrots peeled and chopped
- 2 celery stalks peeled and chopped
- 1/2 white onion diced
- 1 shallot minced
- 1/4 tsp. dried Italian seasoning
- Salt & Pepper to taste
- 1 Day leaf
- 32 ounces low sodium chicken broth
- 1/4 cup fresh lemon juice
- 1/4 pound boneless chicken breast - diced
- 8 ounces fresh spinach
Crescent Layer Bars
By joeyanne
Heat oven to 375°F (350°F for dark pans)
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 cup white vanilla baking chips
- 1 cup semisweet chocolate chips
- 1 cup slivered almonds
- 1 cup cashew halves and pieces
- 1 can (14 oz) sweetened condensed milk (not evaporated)
Hotel Crab Cakes
By joeyanne
What To Do: In a medium bowl, combine all the ingredients except the crabmeat and butter; mix well
- 3/4 cup plain bread crumbs
- 1/2 cup mayonnaise
- 1 egg
- 2 scallions, thinly sliced
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon-style mustard
- 1 tablespoon chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay Seasoning
- 2 (6-1/2 ounce) cans lump crabmeat, drained and cleaned
- 2 tablespoons butter
Green Chili Cheddar Corn Muffins
By joeyanne
1. Preheat your oven to 350 degrees
- 1 C + 2 Tb flour
- 1 C cornmeal
- 1/2 C sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 C buttermilk
- 1/2 C oil
- 2 eggs
- 1 C sharp cheddar cheese
- 1 small can diced green chilies, drained well
Cheesy Chicken and Rice Casserole
By joeyanne
Heat the oven to 375°F. In ungreased 2-quart glass baking dish, mix soup, water, rice, cumin, pepper, beans and c...
- 1 can (18.5 oz) Progresso™ chicken enchilada soup
- 3/4 cup water
- 3/4 cup uncooked regular long-grain white rice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 box (9 oz) Green Giant™ Niblets® frozen corn
- 1 package (1 lb) boneless skinless chicken breast halves
- 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
Lighter Chicken Potpie
By joeyanne
1. Preheat oven to 400 degrees
- 2 bone-in skin-on chicken breast halves
- Coarse salt & ground pepper
- 3 tbs. olive oil
- 4 carrots, sliced 1/4 inch thick
- 1 med. onion, finely chopped
- 1/4 tsp dried thyme leaves
- 1/4 cup flour
- 2 1/2 cups low-fat milk
- 1 pkg. (10 oz) frozen peas, thawed
- 2 tbs. fresh lemon juice
- 6 phyllo sheets (each 12/17") thawed
Hearty Beef Stew
By joeyanne
Preheat oven to 375 degrees
- 1 1/2 pounds beef chuck, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 2 cans (14.5 ounces each) diced tomatoes with green chiles
- Coarse salt and pepper
- 3/4 pound small potatoes, halved
- 1/2 pound frozen peas and carrots, thawed
Pasta e Fagioli
By joeyanne
1. In dutch oven, heat oil over medium heat until hot
- 1 tbs. Olive oil
- 1 small onion chopped
- 1 lg celery stalk, sliced
- 1 can (14 1/2 oz) chicken broth
- 1 can (15-19 oz) white kidney beans or navy beans, rinsed and drained
- 1 can (14 1/2 oz) diced tomatoes
- 1 clove garlic
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup ditalini or farfalline(95) pasta
Chicken-Chile Quesadillas
By joeyanne
1. Top one half of each tortilla with cheese, chicken, green chiles and onions
- 1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
- 2 cups finely shredded Mexican cheese blend (8 oz)
- 2 cups shredded or finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 1/4 cup sliced green onions (4 medium)
- 2 tablespoons butter or margarine, melted
- 1 cup Old El Paso® Thick 'n Chunky salsa
Lasagna Soup for a Crowd
By joeyanne
1. Into a large soup pot place the garlic and sausage
- 4 cloves garlic, minced
- 1 pound sausage
- 6 C hot water
- 2 Tb beef bouillon granules
- 4 (14.5 ounce) cans diced Italian tomatoes
- 2 (8 ounce) cans tomato sauce
- 1 tsp thyme
- 3 Tb brown sugar
- 1 Tb Italian seasoning
- 3/4 tsp salt
- 1/4 tsp pepper
- 3/4 tsp garlic salt
- 1 tsp fennel
- 1 1/2 C parmesan cheese, grated
- 1 (16 ounce) package medium shell pasta
- 2 C mozzarella cheese, grated