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Slow-Cooker Bacon, Egg and Cheese Casserole

Slow-Cooker Bacon, Egg and Cheese Casserole

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1 Cut bread into 1/2-inch cubes

  • 2 cans (11 oz each) Pillsbury™ refrigerated crusty French loaf, baked according to package directions
  • 12 eggs
  • 1 pint (2 cups) half-and-half
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1 lb thick-sliced bacon, cooked, coarsely crumbled
  • 1 medium green bell pepper, coarsely chopped (1 cup)
  • Chopped fresh parsley, if desired
4.5/5 (6 Votes)

Barbecue Chicken Bubble-Up Bake

Barbecue Chicken Bubble-Up Bake

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Directions 1 Heat oven to 350°F

  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original or buttermilk biscuits
  • 1 bottle (18 oz) barbecue sauce
  • 2 cups shredded mozzarella cheese (8 oz)
  • 3 tablespoons chopped fresh cilantro, if desired
4.7/5 (7 Votes)

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

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1. Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray

  • 3/4 cup sugar
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup margarine or butter, softened
  • 1/2 teaspoon vanilla
  • 1 egg
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups quick-cooking rolled oats
  • 1/2 cup raisins
  • 1/2 cup chopped nuts
4.3/5 (12 Votes)

Cheesy Skillet Taco Pasta

Cheesy Skillet Taco Pasta

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directions Heat the oil in a large deep skillet over medium-high heat

  • 1 tablespoon canola oil
  • 1 pound ground turkey
  • 1 large onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 (1-ounce) package taco seasoning
  • 1/2 teaspoon salt
  • 1 (16-ounce) jar mild or medium salsa
  • 2 cups water
  • 2 cups uncooked rotini or elbow pasta
  • 11/4 cups shredded four-cheese Mexican cheese
  • 3 tablespoons chopped fresh cilantro
4.7/5 (6 Votes)

One-Pot Chicken and Vegetable Skillet

One-Pot Chicken and Vegetable Skillet

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1. In 10- to 11-inch skillet, heat 1 tablespoon of the olive oil over low heat

  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 onion, finely chopped
  • 1 can (14 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 bag (19 oz) Green Giant™ frozen roasted potatoes with garlic & herb sauce
  • 2 boxes (7 oz each) Green Giant™ frozen antioxidant blend broccoli, carrots and sweet peppers
4.5/5 (4 Votes)

Slow Cooker Turkey Chili

Slow Cooker Turkey Chili

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Heat a large skillet over medium-high heat, add the turkey, season with salt and cook, breaking up with a spoon unt...

  • 1 1/2 pounds of lean ground turkey
  • 1 teaspoon Oil
  • 1 medium onion, minced
  • 1 medium red bell pepper, diced fine
  • 1 garlic clove, minced
  • 1 1/2 cups frozen corn kernels
  • 10oz can mild diced tomatoes
  • 8 oz small can plain tomato sauce
  • 1/4 cups low sodium chicken broth
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1 bay leaf
  • OPTIONAL GARNISHES
  • diced avocado
  • 2 % Greek yogurt
  • shredded cheese
  • Baked tortilla chips
0/5 (0 Votes)

Slow Cooker Pork Tenderloin

Slow Cooker Pork Tenderloin

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Mix all ingredients above

  • 2 lbs pork tenderloin
  • 1/4 cup low sodium soy sauce
  • 1 Tbsp yellow mustard
  • 2-3 Tbsp maple syrup
  • 2 Tbsp olive oil
  • 2 Tbsp diced dried onions
  • 1 1/2 Tbsp garlic salt or powder
0/5 (0 Votes)

Tangy Chicken Cacciatore

Tangy Chicken Cacciatore

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1 serving = 300 calories, 20g carbs, 4g fiber

  • 1 cup chicken broth
  • 1 can (6 oz) tomato paste
  • 2 1/2 lbs bone-in chicken thighs, skin removed and discarded
  • 2 medium red peppers, seeded and sliced
  • 12 oz cremini (baby bella) mushrooms, trimmed and cut into halves (or quarters, if large)
  • 1 medium onion, chopped
  • 2 pickled cherry peppers, stemmed and cut into halves
  • 2 cloves garlic, crushed with press
  • 2 small sprigs fresh rosemary
  • Cooked polenta, for serving
  • 2 Tbsp capers, drained and finely chopped
4.4/5 (7 Votes)

Barley and Lentil Soup

Barley and Lentil Soup

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Cook 6 sliced scallions (white part only), 4 cloves chopped garlic, and 1 Tbsp finely chopped ginger in 2 Tbsp cano...

  • 6 scallions, sliced (white parts only, reserve green parts)
  • 4 cloves garlic, chopped
  • 1 Tbsp ginger, finely chopped
  • 2 Tbsp canola oil
  • 2 Tbsp tomato paste
  • 1 1/2 Tbsp curry powder
  • 1 (13.5 oz) can coconut milk
  • 1 cup dried red lentils
  • 1 cup dried pearl barley
  • 4 cups water
  • 1/2 tsp salt
  • plain yogurt
4.6/5 (9 Votes)

Chicken Parmesan Casserole

Chicken Parmesan Casserole

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1. Heat oven to 375°F. In 12x8-inch (2-quart) ceramic or glass baking dish, arrange chicken

  • 4 boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 3/4 cups marinara sauce
  • 3 tablespoons chopped fresh basil
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
  • 6 tablespoons butter, melted
  • 1 teaspoon Italian seasoning
  • 1 can (8 oz) Pillsbury™ refrigerated garlic breadsticks
  • 1/2 cup grated Parmesan cheese
4.3/5 (6 Votes)