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Recipes
Southwestern Chicken Soup
By dragonfly27
Nutritional Analysis: One serving (1-1/2 cups soup with 3 tortilla chips and 2 tablespoons cheese) equals 234 calor...
- 1 can (32 ounces) Progresso ® Reduced-Sodium Chicken Broth plus 1 can (14-1/2 ounces) Progresso ® Reduced-Sodium Chicken Broth
- 1 can (14-1/2 ounces) crushed tomatoes, undrained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
- 1 large onion, chopped
- 1/3 cup minced fresh cilantro
- 1 can (4 ounces) chopped green chilies
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 3 cups frozen corn, thawed
- Tortilla chips
- 1 cup (4 ounces) shredded reduced-fat cheddar or Mexican cheese blend
Compliment Rice Side Dish
By dragonfly27
Directions Place rice, chicken broth, water, salt and carrots in saucepan and cook for approximately 20 minutes or...
- Servings 4
- Units US
- 1 1⁄4 cups long grain rice
- 1 (13 ounce) can chicken broth
- 1 cup water
- 1 teaspoon salt
- 1 small carrot, chopped fine
- 1 ⁄2 cup frozen green pea
- 2 tablespoons butter, melted
- 1 ⁄4 teaspoon onion powder
Parmesan Garlic Roasted Baby Potatoes
By dragonfly27
for one prepared potato (2 halves): 45 calories, 2
- 1/2 cup finely grated Parmesan cheese with a sand consistency (don't use shredded or Microplaned Parmesan cheese)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 1/2 lbs baby potatoes, halved (1.5-2 inch diameter; approx 20-22 potatoes)
Roasted Brussel Sprouts
By dragonfly27
Preheat oven to 425 degrees
- 3 slices bacon, cut into 1/2 - inch pieces
- 4 pints Brussels sprouts, ends trimmed and halved
- Coarse salt and ground pepper
- 1 apple cored and cut into 1/4-inch slices,each slice halved crosswise
- 2 teaspoons red-wine vinegar
Rachael's "Fixed-Up" Chicken & Vegetable Casserole
By dragonfly27
Preheat oven 375°F. Bring a large pot of water to a boil over high heat to cook the egg noodles
- 1 pound egg noodles
- Salt
- 2 tablespoons extra-virgin olive oil (EVOO)
- 4 boneless, skinless chicken breasts, chopped into bite-size pieces
- 2 cups shredded or grated carrots
- 1 large onion, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, finely grated or chopped
- 1 fresh or dry bay leaf
- Freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup white wine (eyeball it)
- 2 cups chicken stock (eyeball it)
- 2 cups milk (eyeball it)
- 1 10-ounce box frozen peas
- 20 leaves basil, roughly chopped or torn
- 1/4 cup (about a handful) flat-leaf parsley leaves, roughly chopped
- 1 cup plain bread crumbs
- 1/2 cup (2 handfuls) shredded Italian 3-cheese mix
Low Carb Sausage and Egg Breakfast Casserole
By dragonfly27
Kim is a Chicago native who currently lives in Northwest Indiana with her husband, two children, and three dogs
- 1 pound ground pork or ground pizza sausage
- 2 cups shredded mozzarella cheese
- 6 large eggs
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon Italian seasoning (optional)
Parmesan Zucchini and Corn
By dragonfly27
A healthy 10 minute side dish to dress up any meal
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 zucchinis, diced
- 1 cup corn kernels, frozen, canned or roasted
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons grated Parmesan, or more, to taste
Pumpkin Spice Smoothie
By dragonfly27
Put all ingredients in the blender and blend until smooth
- 1/2 cup pumpkin (canned or freshly cooked)
- 1/2 frozen banana
- 3/4 cup almond milk
- 1/2 scoop (or approx. 2 T) vanilla protein powder
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- pinch of ground ginger
Stuffed Pepper Casserole
By dragonfly27
1 In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces...
- 1 lb extra-lean (at least 90%) ground beef
- 1/2 cup diced yellow onion
- 3 cloves garlic, finely chopped
- 2 cups diced bell peppers
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (14.5 oz) Muir Glen™ diced tomatoes, undrained
- 2 cups Progresso™ beef flavored broth (from 32-oz carton)
- 1 can (8 oz) tomato sauce
- 1 tablespoon soy sauce
- 1 teaspoon Italian seasoning
- 1 cup uncooked white basmati rice
- 1 1/2 cups shredded Cheddar cheese, or Cheddar blend (6 oz)
Sweet Baby Ray's Slow-Cooker Ribs
By dragonfly27
Step 2 - Add to Slow-Cooker Create your rub by mixing all of the dry ingredients in a bow
- 1 rack of Baby Back pork ribs
- 28 oz. bottle of Sweet Baby Ray's Original Barbecue Sauce (divided)
- 12 oz. bottle/can of Dr. Pepper
- 1 tbsp. paprika
- 1 &1/2 tbsp. brown sugar
- 1 tsp. garlic salt
- 1/2 tsp. pepper