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Recipes
Freezer Burritos
By bakers_delight85
In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain
- 1-1/4 lbs. lean ground beef
- 1/4 cup finely chopped onion
- 1-1/4 cups salsa
- 2 Tbsp. reduced-sodium taco seasoning
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 1/2 cup water
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese
- 12 flour tortillas (8 in.), warmed
Cream Cheese Penguins
By bakers_delight85
Cut a slit in each jumbo olive from top to bottom on one side only
- 18 jumbo ripe olives
- 1 package (8 ounces) cream cheese
- 1 carrot (at least 6 inches long and 1 inch in diameter), cut into 1/4-inch slices
- 18 small ripe olives
- 18 frilled toothpicks
Fast Fusilli with Mushrooms and Peas
By bakers_delight85
In a large saucepan, melt butter over medium heat
- 2 tsp. butter
- 2 cups sliced mushrooms
- 2 green onions, sliced
- 4 ounces herb and garlic cream cheese
- 1 cup frozen peas
- 1/2 cup milk
- 1/3 cup freshly grated Parmesan cheese
- 8 ounces fusilli, penne or other tube-shaped pasta
- Salt and freshly ground black pepper
Skillet Beef and Potatoes
By bakers_delight85
Place potatoes, water and salt in a microwave-safe dish
- 3 medium potatoes, halved and cut into 1/4-inch slices
- 1/3 cup water
- 1/2 tsp. salt
- 1 pound boneless beef sirloin steak, cut into thin strips
- 2 tsp. garlic pepper blend
- 1/2 cup chopped onion
- 3 Tbsp. olive oil, divided
- 1 1/2 tsp. minced fresh rosemary
Pad Thai Soup
By bakers_delight85
In a large pot or dutch oven, heat the oil
- 3 tbs oil
- 2 cloves garlic, minced
- 1 egg (omit for vegan)
- 3 oz extra firm tofu, diced (or cubed chicken)
- 4 cups broth (veggie or chicken)
- 4 oz rice noodles (also called pad thai noodles)
- 3 tbs soy sauce
- 1/4 tsp sriracha
- 1 tbs fish sauce (For vegan, use adaptation listed in above post)
- 1/4 cup roasted peanuts, crushed
- 1/4 cup green onions
- 1 tsp crushed red peppers
Jambalaya
By bakers_delight85
Place all ingredients except rice in slow cooker
- 12 oz skinless, boneless chicken breast, cut into 1-inch pieces
- 12 0z chicken andouille sausage, sliced
- 1 (28 oz) can diced tomatoes with juice
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 1 cup low-sodium chicken broth
- 2 tsp dried oregano
- 2 tsp dried parsley
- 2 tsp Cajun seasoning
- 1 tsp cayenne pepper*
- 1/2 tsp dried thyme
- 1 cup dry brown rice
Broccoli, Cherry Tomato, and Pesto Pasta Salad
By bakers_delight85
For best results, make this dish early in the day to allow time for the flavors to blend
- 4 ounces rotini pasta
- 2 cups broccoli florets
- 1 cup grape tomatoes, halved
- 1/4 red onion, thinly sliced (about 1/4 cup)
- 1/4 cup packed fresh basil, thinly sliced
- 1/4 cup pesto
- 2 Tbsp. olive oil
Mussels Steamed in Wine
By bakers_delight85
Trim the roots and tough outer leaves off the leeks and discard them
- 1 Tbsp. distilled white vinegar
- 1 small leek
- 2 pounds mussels
- 1 Tbsp. unsalted butter
- 1 Tbsp. extra-virgin olive oil
- 1/4 cup diced celery (1/4 inch)
- 1/4 cup chopped onion
- 1/4 cup chopped fresh flat-leaf parsley, plus 1 Tbsp. for garnish
- 2 tsp. finely minced garlic
- Salt and freshly ground black pepper, to taste
- 1 cup dry white wine
Cincinnati Chili
By bakers_delight85
Crumble raw ground beef into one quart of boiling water
- 2 pounds lean ground beef
- 2 onions, chopped
- 4 cloves garlic, minced
- 16-ounce canned tomato sauce
- 2 Tbsp. vinegar
- 2 tsp. Worcestershire sauce
- 1/2 tsp. ground allspice
- 1/2 tsp. ground cloves
- 2 tsp. cinnamon
- 1 tsp. cumin
- 1/2 tsp. cayenne pepper
- 2 Tbsp. chili powder
- 1/2 ounce unsweetened chocolate, grated
Spicy Roasted Chickpeas
By bakers_delight85
Preheat oven to 425 degrees
- One 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon vegetable oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Extra Hot Chili Mix