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Recipes
Peanut Noodles with Shredded Chicken and Vegetables
By ninebirch
Chicken Dish
- 1 pound(s) boneless, skinless chicken breasts
- 1/2 cup(s) smooth natural peanut butter
- 2 tablespoon(s) reduced-sodium soy sauce
- 2 teaspoon(s) minced garlic
- 1 1/2 teaspoon(s) chile-garlic sauce
- 1 teaspoon(s) minced fresh ginger
- 8 ounce(s) whole-wheat spaghetti
- 1 bag(s) fresh vegetable medley
Chorizo-Topped Mexican Pizzas
By ninebirch
1. Preheat broiler. In a large skillet crumble and cook chorizo over medium heat until no pink remains
- 8 ounces chorizo sausage
- 1 cup deli-fresh chunky salsa with corn and beans
- 4 - 8 inches flour tortillas
- 1 cup shredded Mexican-style four-cheese blend (4 ounces)
- 1 avocado, halved, pitted, peeled, and sliced
- 4 green onions, chopped
- 1/4 cup snipped fresh cilantro
- Lime Wedges
Cannoli Dip
By ninebirch
1. Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla
- 2 cups ricotta cheese
- 1 (8 ounce) package cream cheese
- 1 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup miniature semisweet chocolate
- chips
Cereal Mix with Olive Oil & Parmesan
By ninebirch
Directions Preheat oven to 350 degrees
- 4 cups assorted whole grain cereals
- 2 cups pretzel rounds
- 3 tablespoons olive oil
- 1/2 cup Parmesan cheese, finely grated
Creamy Potato Leek Soup II
By ninebirch
Soup
- 8 potatoes, peeled and cubed
- 4 cups chicken broth
- 1 pound bacon, cut into 1 inch pieces 3 leeks, sliced
- 1 cup heavy cream
Boston Baked Corn
By ninebirch
1 Preheat oven to 350ºF. Grease a 11/2-quart baking dish
- 4 slices bacon
- 2 (15 1/2-ounce) cans whole kernel corn
- 3/4 cup firmly packed light brown sugar
- 3/4 cup ketchup
- 1 small onion, chopped
- 1/2 medium green bell pepper, chopped
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
Chock-Full-O-Veggies Lasagna
By ninebirch
Instructions Preheat oven to 375F Heat 1 tablespoon oil in a large Dutch oven or saucepan over medium heat
- 4 tablespoons extra-virgin olive oil, divided
- 1/2 small onion, cut into 1/4 inch pieces (1/2 cup)
- 4 garlic cloves, minced
- 8 ounces mushrooms, coarsely chopped
- 1 small zucchini (about 6 ounces) unpeeled and shredded (1 cup)
- 1 medium carrot, peeled and shredded (1/2 cup)
- kosher salt
- freshly ground black pepper
- 1 pound lean ground turkey
- 2 teaspoons chopped fresh thyme
- 1 (26-ounce) jar pasta sauce
- 3 tablespoons all-purpose flour
- 1 1/2 cups 1 percent low-fat milk
- 1/4 teaspoon ground nutmeg
- 1 (9 ounce) box dried no-boil lasagna noodles (16 sheets)
- 1/2 cup Parmesan cheese
- 1 cup shredded part-skim mozzarella cheese
Roasted Corn and Lobster Dip
By ninebirch
Directions 1. Preheat oven to 425 degrees F
- 1 cup frozen whole kernel corn
- 1/3 cup chopped red or green sweet pepper
- 1 6- or 8-ounce package flake-style imitation lobster, drained and coarsely chopped
- 1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon finely shredded lemon peel
- Vegetable dippers and/or crackers
Deli-Style Pasta Salad
By ninebirch
1. Cook pasta according to package directions; drain
- 1 7-ounce package rotelle pasta (large spirals) or ziti (cut tubes)
- 6 ounces provolone cheese, cut into 3/4-inch cubes
- 6 ounces Genoa salami, cut into strips
- 1 small zucchini, thinly sliced
- 1 small onion, thinly sliced and separated into rings
- 1/2 cup chopped green or red sweet pepper
- 1 2-1/4-oz. can sliced pitted ripe olives, drained
- 1/4 cup grated Parmesan cheese
- 1/4 1/4
- cup snipped fresh parsley
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- 1-1/2 teaspoons dry mustard
- 1 teaspoon dried oregano, crushed
- 1 teaspoon dried basil, crushed
- 2 cloves garlic, minced
- 2 medium tomatoes, cut into wedges
TANGY RANCH CHICKEN
By ninebirch
MIX salad dressing, mustard and sugar
- 2/3 cup Ranch dressing
- 1/3 cup FRENCH'S® Classic Yellow® Mustard
- 3 tbsp. brown sugar
- 4 to 6 (6 oz.) boneless skinless chicken breasts