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Recipes
White Bean Chili
By lorab
1. Combine first 10 ingredients, bring to a boil
- 2 cans white kidney/cannellini beans rinsed and drained
- 1 can cream of chicken soup
- 2 cups cubed turkey meat
- 1 2/3 milk
- 1 can 4oz green chillies
- 1 tbsp minced onion
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp oregano
- 6 tbsp sour cream
Broccoli and Cheese Divan
By lorab
1. Arrange broccoli and chicken in baking dish
- 3 cups cooked broccoli
- 2 cups cooked chicken
- 1 can Campbells Cream of Broccoli Soup
- 1/3 cup milk
- 1/2 cup shredded cheddar
- 2 tbsp bread crumbs
- 1 tsp margarine
Three Cheese, Broccoli & Potato Soup
By lorab
Heat 1 Tbsp. oil in large saucepan on medium heat
- 1 Tbsp. oil
- 1 chopped onion
- 4 cups of broccoli florets
- 1 peeled chopped potato
- 3 cups 25%-less-sodium chicken broth
- 1 cup water
- 1/4 tsp. black pepper
- 1 tub (270g) Philadelphia Italian Three Cheese Cooking Creme
- Blanched broccoli florets
Stewed Chicken
By lorab
1. Skin chicken legs and cut in half at bone
- 1 large pack of chicken legs
- 1/2 onion finely chopped
- 2 tbsp browning sauce
- 2 tbsp paprika
- 1/4 tsp chili peppers
- 1 tbsp chopped garlic
- 1/4 tsp thyme
- 1 tbsp soya sauce
- Pepper to taste
Blueberry Cheesecake Shake
By lorab
1. In a blender combine milk, blueberries, cream cheese and sugar
- 2 cups milk
- 1 cup blueberries
- 125 g cream cheese cut into cubes
- 1 tsp granulated sugar
- 3 scoops frozen yogurt
Banana Crunch Bread
By lorab
1. Preheat oven to 325 degrees 2
- 1/4 cup brown sugar packed
- 1 tbsp butter
- 1 tbsp flour
- 1/3 cup oil
- 3/4 cup sugar
- 1 tsp vanilla
- 2 eggs
- 1 cup mashed banana
- 1 3/4 cup flour
- 1 1/2 tsp baking soda
- 1/4 tsp baking powder
- pinch salt
- 1 cup white chocolate chips
Pork & Chive Sauce
By lorab
HEAT oven to 400°F. COAT meat with coating mix; place in shallow foil-lined pan
- 1 Pork Tenderloin
- 1 pouch shake & bake
- 2 tsp oil
- 1 cup sliced mushrooms
- 1/2 cup philidelphia chive & onion cream cheese
- 3/4 cup broth
Chicken Tortilla Soup
By lorab
In a large saucepan heat the vegetable oil
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 tablespoons minced garlic
- 2 jalapenos, finely diced
- 6 cups low-sodium chicken broth
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 1 (14.5-ounce) can black beans, rinsed and drained
- 3 chicken breasts, boneless and skinless
- 2 limes, juiced, plus wedges for garnish
- Salt and freshly ground black pepper
- 1 cup roughly chopped fresh cilantro leaves
- 1 (8-inch) flour tortilla, grilled, cut into thin strips
- 1 avocado, pitted, sliced
- 1 cup shredded Monterrey cheese
Apple Torte
By lorab
1. Heat oven to 425 degrees 2
- 1/2 cup butter softened
- 1 cup sugar, divided
- 1 cup flour
- 1 pkg cream cheese
- 1 egg
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 4 apples, peeled and sliced
- 1/2 cup almonds sliced
Sausage & Quinoa Minestrone
By lorab
1. Heat large saucepan over medium
- 2 Italian Sausages
- 1 onion diced
- 1 carrot
- 1 celery stock
- 1 796 ml canned tomatoes
- 1 900 ml chicken broth
- 1/4 cup dry quinoa
- 1/2 tsp Italian seasoning
- 2 cups packed spinach