Mackenzielester's profile page
Recipes
HG's Rockin' Roasted Corn Guac 'n Chips
By mackenzielester
When we saw that Chili's had unleashed a fancy new guacamole on the masses -- one loaded with fire-roasted corn,...
- For Guac
- 1 cup frozen sweet yellow corn
- One 15-oz. can early/young peas, drained
- 1/2 cup mashed avocado (about 1 medium-small avocado's worth)
- 1/4 cup plain fat-free Greek yogurt (Fage Total 0% is the best!)
- 4 tsp. lime juice
- 1/2 tsp. chopped garlic
- 1/4 tsp. salt, or more to taste
- 1/8 tsp. black pepper, or more to taste
- 1/8 tsp. ground cumin
- 1/8 tsp. chili powder
- 3/4 cup chopped cherry or grape tomatoes
- 1/4 cup finely chopped onion
- Optional: chopped fresh cilantro, chopped jarred jalapeño slices
- For Chips
- Twelve 6-inch corn tortillas
- 3/4 tsp. salt
Asparagus Fettucine Alfredo
By mackenzielester
In 3 quart saucepan, bring water and salt to a boil
- 2 ½ c water
- 1 tsp salt
- 8 oz fettucine, broken into fourths
- 1 pound asparagus, cut into bite-sized pieces
- 1 c heavy whipping cream
- ½ pound sliced mushrooms
- ¼ c thinly sliced green onion
- 1 large clove garlic, minced
- ¼ tsp ground white pepper
- ½ c grated parmesan cheese
Fuss-Free Ravioli and Cheese Bake
By mackenzielester
My husband prefers meat ravioli so I use both
- 1 jar (16 oz.) spaghetti sauce
- 1 can (14-1/2 oz.) diced tomatoes, undrained
- 1 can (10 oz.) fat-free reduced-sodium beef broth
- 1/4 cup KRAFT Zesty Italian Dressing
- 2 pkg. (9 oz. each) refrigerated cheese-filled ravioli
- 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
BBQ Shrimp & Pineapple Kabobs
By mackenzielester
PREHEAT grill to medium-high heat
- 6 large shrimp (1/4 lb.), peeled, deveined
- 6 chunks fresh pineapple (1-1/2 inch)
- 6 squares green pepper (1-1/2 inch)
- 6 wedges onion (1-inch wide)
- 1/4 cup KRAFT Teriyaki Sesame Ginger Barbecue Sauce
Charley's Slow Cooker Mexican Style Meat
By mackenzielester
"This makes a very hot and spicy chuck pot roast that cooks for 2 to 4 hours on a low-temperature setting
- 1 (4 pound) chuck roast
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 1/4 cups diced green chile pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cayenne pepper
- 1 (5 ounce) bottle hot pepper sauce
- 1 teaspoon garlic powder
Sour Cream and Roasted Red Pepper Dip
By mackenzielester
In a blender, combine roasted peppers, sour cream, basil and garlic powder; puree until smooth
- 15 oz roasted red peppers, packed in water, drained (about 2 cups)
- 1 cup(s) fat-free sour cream
- 1/2 cup(s) basil, fresh
- 1/2 tsp garlic powder
- 1/2 tsp table salt, or to taste
- 1/4 tsp black pepper, freshly ground, or to taste
- 2 tsp cilantro, fresh, finely chopped
Slow Cooker Sweet and Tangy Chicken
By mackenzielester
Calories: 349 Total Fat: 2
- 2 (18 ounce) bottles barbeque sauce
- 1 (15 ounce) can pineapple chunks
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 boneless, skinless chicken breast
- halves
Fettuccine Alfredo
By mackenzielester
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionall...
- • 18 ounces fresh fettuccine
- • 2 1/2 cups heavy cream
- • 1/2 cup fresh lemon juice
- • 12 tablespoons unsalted butter
- • 2 cups grated Parmesan
- • 2 teaspoons grated lemon zest
- • Pinch freshly grated nutmeg
- • Salt and freshly ground white pepper
Shrimp Fra Diavola
By mackenzielester
This recipe is from Bertolli
- 1 lb. uncooked large shrimp, peeled and deveined
- 1/2 tsp. crushed red pepper flakes
- 2 Tbsp. Bertolli® Classico™ Olive Oil
- 1 large onion, finely chopped
- 1 jar Bertolli® Organic Olive Oil, Basil & Garlic Sauce
- 1 cup dry white wine or chicken broth
- 1 tsp. dried oregano leaves, crushed
- 3 Tbsp. finely chopped fresh parsley
- 8 ounces linguine, cooked and drained
Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing
By mackenzielester
Heat 1 1/2 to 2 inches of oil over medium high heat
- Dressing:
- • Vegetable oil, for frying
- • 1 1/3 to 2 pounds chicken tenders
- • Salt and freshly ground black pepper
- • 1 cup all-purpose flour
- • 2 eggs, beaten with a splash of milk or water
- • 1 cup plain bread crumbs
- • 1 cup pecans, processed in food processor to finely chop
- • 1/2 teaspoon nutmeg, freshly grated or ground
- • 1 orange, zested
- • 1/4 cup maple syrup
- • 1/4 cup tangy barbecue sauce
- • 1 navel orange, juiced
- • 1/4 cup extra-virgin olive oil
- • Salt and freshly ground black pepper
- • 3 hearts romaine lettuce, chopped
- • 6 radishes, thinly sliced
- • 6 scallions, trimmed and chopped on an angle