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Recipes
Chicken Peanut Soup with Mashed Yams
By bakers_delight85
Begin by preparing the mashed yams
- 2 * 2 whole Medium Yams, Cut Into 1" Pieces
- * ⅓ cups Milk
- 3 * 3 Tablespoons Butter
- 4 * 4 cups Chicken Stock
- 1 * 1 pound Shredded, Cooked Chicken
- 2 * 2 whole Carrots, Diced
- 14 * 14-½ ounces, weight Diced Tomatoes, Undrained
- 2 * 2 stalks Celery, Diced
- * ½ whole Onion, Diced
- 3 * 3 whole Green Onions, Sliced
- * ½ cups Roasted Red Bell Peppers
- 4 * 4 cloves Garlic, Minced
- 1 * 1 teaspoon Red Pepper Flakes
- * Salt And Pepper, to taste
- * ⅓ cups Creamy Peanut Butter
- 1 * 1 bunch Cilantro, Roughly Chopped
Chunky Minestrone
By bakers_delight85
In a Dutch oven or large stockpot, heat oil over medium heat
- 2 Tbsp. olive oil
- 2 medium onions, chopped
- 4 cloves garlic, finely chopped
- 3 medium carrots, peeled and diced
- 2 stalks celery including leaves, chopped
- 1 1/2 tsp. dried basil leaves
- 1 tsp. dried oregano
- 1/2 tsp. freshly ground black pepper
- 10 cups chicken or vegetable stock
- 1 can (19 ounces) tomatoes, including juice, chopped
- 2 cups small cauliflower florets
- 1 1/2 cups green beans, cut into 1-inch lengths
- 3/4 cup small-shaped pasta such as macaroni or shells
- 1 can (19 ounces) chickpeas or small white beans, drained and rinsed
- 1/3 cup chopped fresh parsley
- Freshly grated Parmesan cheese
Spaghetti with Creamy White Clam Sauce
By bakers_delight85
In a saucepan, combine the first six ingredients; bring to a boil
- 1 can (15 ounces) ready-to-serve reduced-fat New England clam chowder
- 1 can (6-1/2 ounces) chopped clams, undrained
- 1 Tbsp. minced fresh parsley
- 1/4 tsp. garlic powder
- 1/8 tsp. salt
- Dash white pepper
- 8 ounces uncooked spaghetti
Mexican Chicken Bake
By bakers_delight85
In a skillet, saute the onion, green pepper and jalapeno peppers in butter until tender
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 2 large jalapeno peppers, seeded and chopped
- 1/4 cup butter
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 can (12 ounces) evaporated milk
- 4 cups cooked long grain rice
- 3 to 4 cups cubed cooked chicken
- 3 cups (12 ounces) Colby-Monterey Jack cheese, divided
Pasta Verde
By bakers_delight85
Bring a large pot of water to a boil
- 1 Tbsp. coarse grain mustard
- 2 Tbsp. white wine or sherry vinegar
- 1/4 cup extra virgin olive oil
- Coarse salt and freshly ground pepper
- 1 pound gemelli or other short pasta shape
- 1 sweet onion, halved lengthwise, then cut crosswise 1/4 inch thick
- 2 small zucchini, halved lengthwise, then cut crosswise 1/4 inch thick
- 8 ounces snap peas, trimmed, tough strings removed
- 3 ounces baby spinach (or 1 bunch regular spinach, tough stems removed and leaves coarsely chopped)
- 1 small bunch scallions, trimmed and thinly sliced
- 1/4 cup loosely packed fresh basil leaves, thinly sliced
Skillet Pasta Florentine
By bakers_delight85
Cook pasta according to package directions
- 3 cups uncooked spiral pasta
- 1 egg, beaten
- 2 cups (16 ounces) 2% cottage cheese
- 1-1/2 cups reduced-fat ricotta cheese
- 1 pkg. (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 1 tsp. each parsley flakes, oregano and basil
- 1 jar (14 ounces) meatless spaghetti sauce
- 2 Tbsp. grated Parmesan cheese
Manhattan Clam Chowder
By bakers_delight85
In a large pot, combine the onions, garlic, oil and 2 Tbsp
- 1 medium onion, finely chopped
- 1 small clove garlic, minced
- 2 tsp. olive oil
- 1 1/2 cups defatted reduced-sodium chicken broth
- 1 can (6 1/2 ounces) chopped claims (with juice)
- 2 medium boiling potatoes, diced
- 1 1/2 cups frozen mixed corn, carrots and peas
- 2 ounces Canadian bacon, cut into thin strips
- 1 bay leaf
- 1 can (14 1/2 ounces) reduced-sodium tomatoes (with juice)
- 1 tsp. dried Italian seasoning
- 1/2 tsp. sugar
- 1/4 tsp. salt (optional)
- 1/8 tsp. freshly ground black pepper
- Dash of hot-pepper sauce
Roasted Vegetable Minestrone
By bakers_delight85
Preheat oven to 500 degrees
- 2 * 2 whole Zucchini, Halved, Cut Into Strips, Then Cubed
- 2 * 2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
- 8 * 8 ounces, weight White Mushrooms, Stems Removed And Quartered
- 2 * 2 Tablespoons Olive Oil
- * Kosher Salt To Taste
- 2 * 2 Tablespoons (additional) Olive Oil
- 2 * 2 whole Carrots, Washed And Sliced (not Peeled)
- 1 * 1 whole Medium Onion, Diced
- 3 * 3 stalks Celery, Sliced (leaves Included)
- 8 * 8 cups Low Sodium Chicken Broth
- 2 * 2 cans Cannelini Beans, Rinsed
- 1 * 1 cup (heaping) Cut Green Beans, Fresh Or Frozen
- 1 * 1-½ cup Medium Or Small Pasta Shells, Uncooked
- 1 * 1 can (14.5) Diced Tomatoes With Juice
- * Salt And Pepper, to taste
- * ¼ teaspoons Turmeric (optional)
- * Parmesan Cheese, Shaved
Sausage and Lentil Stew
By bakers_delight85
Substitute kale for chard in the cold winter months
- 2 Tbsp. olive oil
- 1-1/2 pounds sweet Italian sausage (8 small links)
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and cut into 1/2-inch pieces
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes with juice
- 1 cup green lentils (preferably French lentils de Puy)
- 1 small bunch Swiss chard, cut crosswise into 1-inch strips
- 1 Tbsp. fresh thyme leaves
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
Hearty Bean Burritos
By bakers_delight85
Cook rice according to package directions
- 1/2 cup instant brown rice
- 1 small green pepper, chopped
- 2 tsp. canola oil
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 cup no-salt-added diced tomatoes
- 4 ounces fat-free cream cheese, cubed
- 1/2 tsp. chili powder
- 1/4 tsp. ground cumin
- 1/8 tsp. ground coriander
- 1/8 tsp. dried oregano
- 6 whole wheat tortillas (8 inches), warmed
- 3/4 cup shredded reduced-fat cheddar cheese