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Recipes
Skinny Fruit Dip
By Nitaj3
In medium bowl, beat cream cheese with electric mixer on low speed until smooth
- gredients
- 4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
- 1 container (6 oz) Yoplait® Original 99% Fat Free orange crème or French vanilla yogurt
- 2 tablespoons powdered sugar
- 1 tablespoon frozen orange juice concentrate
- 1/4 teaspoon vanilla
- 1/2 cup frozen fat-free whipped topping, thawed
- Assorted fresh fruit for dipping, if desired
Camp Fire Bundles
By Nitaj3
1 large sweet onion, sliced 1 each large green, sweet red and yellow pepper 4 medium potatoes, cut into 1/4-inch sl...
- 1 large sweet onion, sliced
- 1 each large green, sweet red and yellow pepper
- 4 medium potatoes, cut into 1/4-inch slices
- 6 medium carrots, cut into 1/4-inch slices
- 1 small head cabbage, sliced
- 2 medium tomatoes, chopped
- 1 to 1-1/2 pounds smoked Polish sausage, cut into 1/2-inch slices
- 1/2 cup butter, cubed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Directions
- 1 . Place the vegetables on three pieces of double-layered heavy-duty foil (about 18 in. square). Top with sausage; dot with butter. Sprinkle with salt and pepper. Fold foil around mixture and seal tightly.
- 2 . Grill, covered, over medium heat for 30 minutes. Turn and grill 30 minutes longer or until vegetables are tender. Open foil carefully to allow steam to escape. Yield: 6 servings.
- Nutritional Facts
- 1 serving (1 each) equals 582 calories, 36 g fat (18 g saturated fat), 95 mg cholesterol, 1,247 mg sodium, 50 g carbohydrate, 9 g fiber, 16 g protein.
- © 2015 RDA Enthusiast Brands, LLC
Crock Pot Cream Cheese Chicken
By Nitaj3
Put frozen chicken in crock pot
- 2.5 - 3lb bag of frozen chicken tenderloins
- 8 oz. block cream cheese (don't use fat free - 1/3 less fat is okay)
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can Rotel tomatoes (hot if you like spicy)
Chicken salad w/ toasted almonds (Pvn)
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By Nitaj3
Coat a nonstick skillet with cooking spray and place over medium-high heat
- 3 3 3 small chicken breast halves
- 3 3 3 ribs celery, sliced
- 1 1 1 bunch chives, finely chopped
- 1/2 1/2 1/2 cup low-fat plain yogurt
- 1/4 1/4 1/4 cup light sour cream
- 1 1/2 1 1/2 1/2 teaspoons dried tarragon
- 2 2 2 tablespoons slivered almonds, toasted
- salt
- ground black pepper
- 1 1 1 bag (10 ounces) mixed greens
- Alternate
Creamy Lemon Bars
By Nitaj3
Ingredients 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 1/2 cup confectioners' s...
- Ingredients
- 1/2 1/2 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1/2 1/2 1/2 cup confectioners' sugar, plus more for dusting
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 cup all-purpose flour, (spooned and leveled)
- 4 4 4 large egg yolks
- 1 1 1 can (14 ounces) sweetened condensed milk
- 3/4 3/4 3 cup fresh lemon juice (from about 3 lemons)
- Directions
- 1 1. to 350 8-inch to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
- 3 3. to 25 to 30 a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
- 4 4. 2 to 3 16 is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
Black-eyed Pea Dip
By Nitaj3
Preparation Instructions Preheat oven to 350 degrees
- Ingredients
- 1 can (14-ounce) Can Black-eyed Peas
- 1/4 whole Onion, Chopped Fine
- 1/4 cup Sour Cream
- 8 slices Jarred Jalapenos
- 1 cup Grated Sharp Cheddar Cheese
- 3 Tablespoons Salsa
- Hot Sauce, to taste
- Salt And Black Pepper To Taste
Poached Salmon and snap peas
By Nitaj3
Directions 1. Bring water and lemon zest to a simmer in a large skillet
- 6 cups water
- 3 strips lemon zest
- 4 skinless salmon fillets (4 to 6 ounces each)
- 1/2 pound trimmed snap peas
- 2 tablespoons unsalted butter
- 1/2 cup fresh mint leaves
- 1 bunch trimmed watercress
- Olive oil
Rustic Italian Tortellini Soup
By Nitaj3
1. Crumble sausage into a Dutch oven; add onion
- Rustic Italian Tortellini Soup Recipe
- Rustic Italian Tortellini Soup Recipe
- 20 20 Prep: 20 min. Cook: 20 min.YIELD:6 servings
- Ingredients
- 3/4 3/4 3/4 pound Italian turkey sausage links, casings removed
- 1 1 1 medium onion, chopped
- 6 6 6 garlic cloves, minced
- 2 2 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1-3/4 1-3/4 1-3/4 cups water
- 1 1 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 1 1 package (9 ounces) refrigerated cheese tortellini
- 1 1 1 package (6 ounces) fresh baby spinach, coarsely chopped
- 2-1/4 2-1/4 3/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
- 1/4 1/4 1/4 teaspoon pepper
- Dash Dash crushed red pepper flakes
- Shredded Parmesan cheese, optional
Sister's Awesome Pasta Salad
By Nitaj3
Mix well and chill overnight to allow the ingredients to marinate
- 16-oz. jar zesty Italian salad dressing
- 1-lb. box rotelle pasta, cooked and drained/rinsed
- 1 medium yellow onion, chopped
- 8 medium celery stalks, thinly sliced
- 16-oz. package cojack cheese, cubed
- 16-oz. tube summer sausage, cubed
- 3 13.75-oz. cans quartered artichoke hearts, drained
- 2 6.5-oz. cans pitted black olives, drained
- 2 8.5-oz. jars julienned sun-dried tomatoes, drained and chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 2 teaspoons red pepper flakes
- 1/4 cup grated Parmesan cheese
Better-than-Fries Baked Potato
By Nitaj3
Slice potatoes (thin) almost all the way thru
- Potatoes
- Olive Oil
- Butter (melted)
- Salt
- Pepper