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Recipes
Crock Pot Chicken Enchilada Soup
By deedavis
Everything I love about chicken enchiladas
- Ingredients:
- 2 tsp olive oil
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 3 cups low sodium fat-free chicken broth
- 8 oz can tomato sauce
- 1-2 tsp chipotle chili in adobo sauce (or more to taste)
- 1/4 cup chopped cilantro (plus more for garnish)
- 15 oz can black beans, rinsed and drained
- 14.5 oz can petite diced tomatoes
- 2 cups frozen corn
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2 8 oz skinless chicken breasts (16 oz total)
- 1/4 cup chopped scallions, for topping
- 3/4 cup shredded reduced fat cheddar cheese
- fat free sour cream (optional)
Apple-Cinnamon Wontons a la Mode
By deedavis
These wontons are an unusual way to highlight fresh picked apples
- 2 serving(s) butter-flavour cooking spray, divided
- 2 medium apple(s), McIntosh, peeled, cored and minced
- 1 Tbsp packed light brown sugar
- 1 tsp fresh lemon juice
- 1/2 tsp ground cinnamon
- 24 item(s) wonton wrapper(s), half of a 12 oz package
- 1 1/2 Tbsp powdered sugar
- 3 cup(s) light vanilla ice cream
Old Fashioned Chicken Pot Pie
By deedavis
Instructions Preheat oven to 375ºF
- 2 serving(s) butter-flavour cooking spray
- 1 tsp butter
- 1 small onion(s), chopped
- 2 cup(s) mushroom(s), sliced
- 1/4 tsp paprika
- 1/4 tsp dried thyme, crushed
- 1/2 tsp table salt, or more to taste
- 1/4 tsp black pepper
- 2 cup(s) frozen mixed vegetables
- 1 cup(s) canned chicken broth
- 3 cup(s) (chopped) roasted chicken breast, chopped
- 2 Tbsp all-purpose flour
- 1/2 cup(s) fat-free evaporated milk, divided
- 4 roll(s) reduced-fat crescent roll dough, unrolled
Slow-Cooker Chipotle Beef Chili
By deedavis
In large colander, drain beans
- 4 can(s) (15 to 19 ounces) beans, preferably assortment of pinto, black, and red beans
- 1 can(s) (7 ounces) chipotle chiles in adobo
- 2 can(s) (28 ounces each) diced fire-roasted tomatoes
- 2 large (10 to 12 ounces each) onions, finely chopped
- 2 medium (6 to 8 ounces each) medium green peppers, finely chopped
- 4 clove(s) garlic, crushed with press
- 5 pound(s) beef chuck, cut into 1-inch chunks
- 2 tablespoon(s) ground cumin
- 1 tablespoon(s) dried oregano
- Salt and pepper
- 1 cup(s) shredded Monterey Jack cheese
- 1 cup(s) reduced-fat sour cream
- 1 cup(s) packed fresh cilantro leaves, coarsely chopped
- 2 limes, cut into wedges
Beer Can Recipe
By deedavis
yield: Makes 4 servings Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel'...
- 1 (4 to 5 pound) roasting chicken, preferably organic or Amish Olive oil
- 3 tablespoons of favorite dry spice-rub recipe, divided
- Kosher salt and freshly ground black pepper
- 1 (12-ounce) can of beer
Sautéed Brussels Sprouts with Pancetta
By deedavis
Servings: 14 • Size: about 1/2 cup (not packed) • Old Points: 1 pt • Points+: 1 pts Calories: 56
- 2 oz pancetta, minced
- 2 lb brussels sprouts (weight after outer leaves and stems removed)
- 1.5 tbsp extra virgin olive oil
- 4 cloves garlic, minced or sliced thin
- kosher salt and fresh ground pepper
Herbed Potatoes Anna
By deedavis
A classic of French cuisine and a trusted standby in fancy restaurants everywhere
- 2 1/4 cups melted Clarified Butter
- 2 tablespoons mixed finely chopped fresh herbs
- (thyme, oregano, sage, and/or chives)
- 1 teaspoon grated lemon zest
- 4 large Idaho (baking) potatoes, peeled and held
- In a bowl of water
- Coarse salt and freshly ground black pepper
Spaghetti Squash Lasagna
By deedavis
Strands of roasted spaghetti squash are layered with marinara sauce, mozzarella and ricotta cheese, then baked in t...
- 2 cups marinara sauce (See Marinar Sauce Recipe)
- 3 cups cooked roasted spaghetti squash
- 1 cup part skim ricotta
- 8 tsp parmesan cheese
- 6 oz part skim shredded mozzarella (I used Sargento
Pillsbury.com
By deedavis
DIRECTIONS: Cook and drain pasta as directed on package
- chicken)1bag (6 oz) fresh baby spinach leaves1/2cup crumbled feta cheese (2 oz)
Balsamic Chicken
By deedavis
Heat oil over medium-high heat in a large nonstick skillet
- 6 boneless, skinless chicken breasts
- 1 Tablespoon olive oil
- 1/2 teaspoon pepper
- 3 garlic cloves, chopped
- 1 1/2 Tablespoons tomato paste
- 1/2 cup chicken broth
- 2/3 cup balsamic vinegar
- 1 Tablespoon honey
- 4 Tablespoons green onion tops, thinly sliced