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Recipes
Chicken-Strawberry Poppy Seed Sandwiches
By Resk8r
In a small bowl combine poppy seed dressing and yogurt
- 1/4 c poppy seed dressing
- 1/4 c vanilla Greek yogurt
- 2 baguettes, split
- 1 c arugula leaves, divided
- 2 c coarsely shredded rotisserie chicken breast, divided
- 1 cup sliced fresh strawberries, divided
- 1/2 c sliced red onion, divided
- 1/4 c walnuts, divided
- 1/4 fresh basil leaves, thinly sliced, divided
Tuscan Pork Medallions
By Resk8r
Sprinkle port with salt and pepper
- 3/4 lb. pork tenderloin, cut into 1 inch slices
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 Tbsp. butter
- 2 thin slcies prosciutto or deli ham, chopped
- 2 garlic cloves, minced
- 1 1/2 tsp. minced fresh sage or 1/2 tsp. dried sage leaves
- 2 Tbsp. balsamic vinegar
- 1/2 cup heavy whipping cream
- 3/4 cup chopped plum tomatoes
- 4 fresh basil leaves, thinly sliced
- 1 tsp. grated Parmesan cheese
Cilantro Tomato Bruchetta
By Resk8r
Place bread on an ungreased baking sheet; brush with 1/4 cup oil
- 1 pound French bread
- 1/2 cup olive oil divided
- 1 tablespoon balsamic vinegar
- 3 small tomatoes seeded and chopped
- 1/4 cup finely chopped onions
- 1/4 cup fresh cilantro coarsely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup shredded mozzarella cheese
Summertime Tea
By Resk8r
In a large saucepan, bring 4 cups water to a boil
- 14 cups water, divided
- 6 individual black tea bags
- 1-1/2 cups sugar
- 3/4 cup thawed frozen orange juice concentrate
- 3/4 cup thawed frozen lemonade concentrate
- 1 cup tequila, optional
- Fresh mint leaves and lemon or lime slices, optional
Enchilada Lasagna
By Resk8r
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain
- 1 1/2 lbs. ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 can (14 1/2 oz) stewed tomatoes, undrained
- 1 can (10 oz) enchilada sauce
- 1 to 2 tsp ground cumin
- 1 egg, beaten
- 1 1/2 cups (12 oz) 4% cottage cheese
- 3 cups (12oz) shreddded Mexican cheese blend
- 8 flour tortillas (8 in) cut in half
- 1 cup (4 oz) shredded cheddar cheese
Poppy Seed Chicken Salad
By Resk8r
In a large resealable plastic bag, combine limeade concentrate and pepper
- Dressing:
- 2 Tbsp. thawed limeade concentrate
- 1/4 tsp. pepper
- 3/4 lb. boneless skinless chicken breasts, cut into thin strips
- 1 Tbsp. canola oil
- 1/2 cup white vinegar
- 1/3 cup sugar
- 1 tsp. dried minced onion
- 1 tsp. ground mustard
- 1/2 tsp. salt
- 1 cup canola oil
- 1 Tbsp. poppy seeds
- Salad:
- 1 pkg (6 oz) fresh baby spinach
- 2 cups sliced fresh strawberries
- 1 cp fresh sugar snap peas, trimmed
- 1 samll red onion, chopped
- 1/2 cup pecan halves, toasted
Coconut Cream Yummy Cake
By Resk8r
Place egg whites in a large bowl; let stand at room temperature for 30 minutes
- Syrup:
- 6 egg whites
- 3/4 cup butter, softened
- 1 1/3 cups sugar
- 1 cup coconut milk
- 1/2 cup 2% milk
- 2 tsp vanilla extract
- 2 1/4 cups cake flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 can (14 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- Topping:
- 1 1/2 cups heavy whipping cream
- 3 Tbsp confectioner's sugar
- 1/4 tsp vanilla extract
- Flaked coconut
Crumb-Coated Ranch Chicken
By Resk8r
Pour salad dressing into a shallow bowl
- Crumb-Coated Ranch Chicken
- 2/3 cup ranch salad dressing
- 2 cups coarsely crushed cornflakes
- 1 Tbl Italian seasoning
- 1 tsp garlic powder
- 4 boneless skinless chicken breast halves
Slow Cooker Honey Granola
By Resk8r
In a 3-quart slow cooker, combine oats, sunflower kernels, coconut and salt
- 4 cups old-fashioned oats
- 1 cup sunflower kernels
- 1 cup flaked coconut
- 1/2 tsp. Salt
- 1/2 cup canola oil
- 1/2 cup honey
- 1 cup chopped dried pineapple
- 1 cup chopped dried mangoes
Rosemary Potatoes (Hyvee)
By Resk8r
In a large skillet, heat olive oil and butter over medium heat
- 1 tbsp Grand Selections olive oil
- 1 tbsp Hy-Vee butter
- 1 (1.5 lb) package ProHealth™ Baby Potatoes, quartered
- 6 pearl onions, peeled
- 1 tbsp chopped fresh rosemary
- 1/2 tsp Hy-Vee sea salt