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Recipes
Cheesy Spinach and Artichoke Dip
By rossboys
Heat oven to 350 deg. Mix all ingredients; spoon into 9" quiche dish or pie plate
- 1 can (14 oz) artichoke hearts, drained, finely chopped
- 1 pkg (10 oz) frozen chopped spinach, thawed, drained
- 3/4 cup grated Parmesan cheese
- 3/4 cup light mayo reduced fat mayonnaise
- 1/2 cup 2% milk shredded mozzarella cheese
- 1/2 tsp garlic powder
Mozzarella, Ham, and Basil Panini
By rossboys
Cooking Light
- 1 (16oz) loaf ciabatta, cut in half horizontally
- 4 tsp Dijon mustard
- 4 tsp balsamic vinegar
- 1-1/3 cups (8oz) thinly sliced fresh mozzarella cheese
- 12 basil leaves
- 8 oz sliced 33% less sodium cooked deli ham
- 2 sweetened hot cherry peppers, sliced
- 1 large plum tomato, thinly sliced
- Cooking spray
Chicken Piccata Pasta Toss
By rossboys
Recipe courtesy of Rachael Ray
- 2 tablespoons extra-virgin olive oil
- 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
- Salt and pepper
- 1 1/2 tablespoons butter
- 4 cloves garlic, chopped
- 2 shallots, chopped
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 lemon, juiced
- 1 cup chicken broth or stock
- 3 tablespoons capers, drained
- 1/2 cup flat-leaf parsley, chopped
- 1 pound penne rigate pasta, cooked to al dente
- Chopped or snipped chives, for garnish
- Read more at: http://www.foodnetwork.com/recipes/rachael-ray/chicken-piccata-pasta-toss-recipe2.html?oc=linkback
Football Cake
By rossboys
Duncan Hines
- 1 pkg DH Moist Deluxe Devil's Food Cake Mix
- 1 tub DH Creamy Home-Style Classic Chocolate Frosting
- 1 (0.68) tube white glossy decorating gel
Medallions of Pork with Mushrooms
By rossboys
Remove all visible fat and tough sinew from the pork tenderloin then cut the meat crosswise into eight 1 to 1-1/2" ...
- 1-1/4 lbs pork tenderloin
- 2 tsp olive oil
- 2 Tbsp unsalted butter, divided
- 1/4 tsp salt, or more to taste
- Freshly ground black pepper
- 2 Tbsp minced shallots
- 1/2 lb mushrooms, sliced
- 1/3 cup Madeira or dry sherry
- 1 cup low-sodium chicken stock
- 1-1/2 tsp balsamic or red wine vinegar
Veal Scallops in Irish Whiskey Sauce
By rossboys
Cooking Light
- 1 tsp Hungarian sweet paprika
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground sage
- 1/4 tsp ground ginger
- 1 lb (1/4" thick) veal scaloppine
- 2 tsp olive oil, divided
- 2 tsp butter, divided
- 2 Tbsp freshly chopped shallots
- 1 8oz pkg presliced mushrooms
- 1/4 cup Irish whiskey
- 1/2 cup fat-free, less-sodium chicken broth
- 2 Tbsp sherry
- 2 Tbsp chopped fresh parsley (optional)
Grilled Tomato, Smoked Turkey, and Muenster Sandwich
By rossboys
Cooking Light
- 1 Tbsp minced red onion
- 3 Tbsp fat-free sour cream
- 1 Tbsp Dijon mustard
- 1 tsp chopped fresh or 1/4 tsp dried thyme
- 4 tsp butter, softened
- 4 (1-1/2oz) slices sourdough bread
- 6 (1oz) slices fat-free, honey-roasted smoked turkey breast
- 4 (1/2" thick) slices tomato
- 2 (1/2oz) slices Muenster cheese
Asparagus Bow-Tie Pasta
By rossboys
Kraft recipe. I added BBQ chicken and it was a welcomed addition
- What You Need
- 2 cups farfalle (bow-tie pasta), uncooked
- 1 lb. (450 g) fresh asparagus spears, trimmed, cut into 1-inch lengths
- 1/2 cup halved orange pepper strips
- 1/4 cup julienne-cut oil-packed sun-dried tomatoes, undrained
- 1/2 cup 25%-less-sodium chicken broth (I added a full cup)
- 50 g (1/5 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed 1 Tbsp.
- chopped fresh oregano
- 1 cup Kraft 4 Cheese Italiano Shredded Cheese (I used 1/2 c)
Wrapped Salmon with Spinach & Feta
By rossboys
Kraftrecipes
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
- 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
- 1/2 cup KRAFT Greek Vinaigrette Dressing
- 12 sheets frozen phyllo dough, thawed
- 4 skinless salmon fillets (1 lb.)
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/4 cup chopped English cucumbers
- 1 Tbsp. chopped fresh dill
Sausage Con Queso Dip
By rossboys
Crumble and cook sausage in large saucepan over medium heat until browned
- 1 lb Bob Evans Zesty Hot roll sausage
- 1 16 oz pkg pasteurized process cheese, cut up
- 1 16 oz jar salsa
- 1 pkg tortilla chips