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Recipes
Garlic Cucumber Dip
By Megameg
Peel cucumber; cut in half lengthwise and scoop out seeds
- 1 large cucumber
- 3/4 cup plain yogurt
- 3/4 cup sour cream
- 3 tbsp olive oil
- 4-1/2 tsp minced fresh dill
- 4-1/2 tsp red wine vinegar
- 3 cloves garlic, minced
- 1/4 tsp salt
- Pita bread wedges
Baked Crab Rangoon
By Megameg
Preheat oven to 350 degrees
- 1 can (6 oz.) white crabmeat, drained, flaked
- 4 oz. Philadelphia Neufchatel cream cheese
- 1/4 cup thinly sliced green onions
- 1/4 cup light mayonnaise
- 12 won ton wrappers
Old-Fashioned Rice Pudding
By Megameg
In a saucepan, combine milk, rice, sugar and salt; bring to a boil over medium heat, stirring constantly
- 4 1/2 cups milk
- 1/2 cup uncooked long grain rice
- 1/3 cup sugar
- 1/2 tsp salt
- 1/2 cup raisins
- 1 tsp vanilla extract
- Cinnamon
Peach Chicken
By Megameg
Drain peaches, reserving juice
- 1 can (15 oz.) sliced peaches in extra-light syrup
- 2 tsp cornstarch
- 1/4 cup peach preserves
- 1 tbsp white wine or chicken broth
- 1/4 cup seasoned bread crumbs
- 1 tbsp grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 boneless skinless chicken breast halves
- 2 tbsp butter, divided
- 2 green onions, chopped
- Hot cooked pasta
Fresh Mozzarella Sandwiches
By Megameg
Spread toast with mayonnaise
- 8 slices sourdough bread, toasted
- 1/4 cup wasabi mayonnaise
- 1/2 lb. fresh mozzarella cheese, sliced
- 2 medium tomatoes, sliced
- 4 thin slices sweet onion
- 8 fresh basil leaves
Peanut Butter Pretzel Bites
By Megameg
In a microwave-safe bowl, melt caramels with butter and water; stir until smooth
- 1 package (14 oz.) caramels
- 1/4 cup butter, cubed
- 2 tbsp water
- 5 cups miniature pretzels
- 1 jar (18 oz.) chunky peanut butter
- 26 oz. milk chocolate candy coating
Italian Chicken Pasta Skillet
By Megameg
Cook chicken in large skillet sprayed with cooking spray 5 minutes
- 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
- 1 green pepper, chopped
- 1 small onion, cut into thin wedges
- 1 jar (26 oz.) spaghetti sauce
- 2 cups (6 oz.) mostaccioli, cooked, drained
- 1 pkg. (8 oz.) shredded low-moisture part-skim mozzarella cheese, divided
Skillet Shepard's Pie
By Megameg
In a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain
- 1 lb. ground beef
- 1 cup chopped onion
- 2 cups frozen corn, thawed
- 2 cups frozen peas, thawed
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tsp minced garlic
- 1 tsp beef bouillon granules
- 1/2 cup boiling water
- 1 tbsp cornstarch
- 1/2 cup sour cream
- 3-1/2 cups mashed potatoes (prepared with milk and butter)
- 3/4 cup shredded cheddar cheese
Feta and Vegetable Rotini Salad
By Megameg
Toss all ingredients in large bowl
- 3 cups tricolor rotini pasta, cooked, drained and cooled
- 1 cup crumbled feta cheese
- 1 cup halved cherry tomatoes
- 1 cup chopped unpeeled cucumber
- 1/2 cup sliced black olives
- 1/2 cup Zesty Italian Dressing
- 1/4 cup finely chopped red onion
Biscuit Nugget Chicken Bake
By Megameg
In a large saucepan, combine the first six ingredients
- Topping:
- 3 cups cubed cooked chicken
- 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
- 1 cup milk
- 1/2 tsp dill weed
- 1/2 tsp paprika
- 1/4 cup grated Parmesan cheese
- 1 tbsp dried minced onion
- 1 tsp dried parsley flakes
- 1/2 tsp paprika
- 1 tube (12 oz.) refrigerated buttermilk biscuits