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Recipes
Slow Cooker Steak and Black Bean Chili
By Belinda
Rinse the beans well to remove excess sodium
- 2 pounds beef top round steak, trimmed and cut into 3/4 inch cubes
- 1 envelope (1 oz) onion soup mix
- 2 cans of (15 oz each) black beans, rinsed and drained
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 can (4.5 oz) Old El Paso chopped green chilies, undrained
- 3 teaspoons, chili powder
- 1 teaspoon ground cumin
English Pea Salad
By Belinda
In a large skillet, cook the bacon over medium heat until crisp
- 4 slices bacon
- 1 (10-ounce) package frozen peas, thawed and drained
- 1 cup shredded Cheddar
- 2 hard-cooked eggs, peeled and chopped
- 3 tablespoons mayonnaise
- 2 teaspoons freshly squeezed lemon juice
- Salt and freshly ground black pepper
Emeril's Wedge Salad
By Belinda
Receipe adapted from Everyday is a Party by Emeril
- 1/2 pound blue cheese, crumbled
- 1/4 cup fresh lemon juice
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/2 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup olive oil
- 1/4 cup buttermilk
- 2 large head iceberg lettuce, cored washed ansd patted dry
Hearty Chicken & Noodle Casserole
By Belinda
Campbell's Soup recipe
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1/4 tsp black pepper
- 1/4 cup Parmesan cheese
- 1 cup frozen mixed vegetables
- 2 cups cubed cooked chicken
- 2 cups medium egg noodles, cooked and drained (or corkscrew pasta)
- 1/2 cup shredded cheddar cheese (or french fried onions)
Chicken-Gorgonzola Pasta Salad
By Belinda
Thank you Betty Crocker!
- 7 cups uncooked radiatore (nuggets) pasta (about 19 oz)
- 4 1/2 cups cubed cooked chicken breast (about 20 oz)
- 1 package (2.1 oz) refrigerated precooked bacon (about 15 slices), cut into small pieces
- 1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, drained
- 2 cups lightly packed fresh baby spinach leaves
- 1 jar (16 oz) refrigerated ranch dressing
- 1 cup crumbled Gorgonzola cheese (4 oz)
- Bibb lettuce, if desired
Cheesy Chicken & Rice Casserole
By Belinda
Campbell's Soup Recipe
- 1 can cream of chicken soup
- 1 1/3 cups water
- 3/4 cup uncooked long grain rice
- 2 cups fresh or frozen vegetables
- 1/2 tsp onion powder
- 4 skinless, boneless chicken breast halves
- 1/2 cup shredded cheese or french fried onions
Campbell's Easy Party Lasagna Recipe
By Belinda
Mix mushroom soup, milk and 1/2 cup cheese, set aside
- 10 3/4 oz Cream Of Mushroom 98% Fat Free
- 2 cups Shredded Mozzarella Cheese
- 16 oz Lean Ground Turkey (7% Fat)
- 6 pieces Enriched Lasagna Noodles
- 11 1/8 oz Italian Style Wedding Soup (condensed)
- 1 cup Water
- 1/4 cup Milk 2%
Greenfield Inn Strata
By Belinda
Assemble casserole 12 to 24 hours before baking and refrigerate
- 4 cups cubed firm white bread (8 slices of Pepperidge Farm)
- 2 cups shredded sharp cheddar cheese
- 8 ounces diced ham, sauteed sausage, or cooked
- crumbled bacon - (to 12 oz)
- 10 eggs lightly beaten
- 4 cups milk
- 1 teaspoon dry mustard
- 1 teaspoon onion powder
- Salt to taste
- Freshly-ground black pepper to taste
Brie and Raspberries in Puff Pastry
By Belinda
Emeril Lagasse receipe, Prep time: 10 minutes Cook time: 15 minutes
- 1 sheet puff pastry (half of 17 1/4 oz package), thawed
- 1 small wheel Brie, about 6 inches in diameter, rind removed
- 1/2 pint fresh raspberries
- 1 large egg, lightly beaten
Tuna Noodle Casserole
By Belinda
Cook the egg noodles according to package directions
- 2 1/2 cups egg noodles
- 2 cans of tuna
- 1/2 cup milk
- 1 cup peas
- 1 can cream celery
- 1 tsp garlic seasoning
- 1/4 tsp thyme
- 2 T. pimentos
- 1/2 cheese
- Bread crumbs for topping