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Recipes
Creamy Split Pea Soup
By dashy_65
In a large saucepan coated with cooking spray, cook onion and celery until tender
- 1 medium onion, chopped
- 1 cup chopped celery
- 9 cups water
- 1 package (16 ounces) dried green split peas
- 2 cups cubed peeled sweet potatoes
- 1 bay leaf
- 1-1/2 teaspoons salt
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
Summer Salad Surprise
By dashy_65
Chill Veg-All. Prepare macaroni according to package
- 2 (16 oz) cans Veg-All mixed vegs, drained
- 2 C. uncooked elbow macaroni
- 8 strips bacon
- 1 (3 oz) Durkees french fried onions
- 1 C. mayonnaise
- 1/4 C. parsley
- 1 t. seasoned salt
Black Eyed Pea Salad
By dashy_65
Cook the black-eyed peas according to package directions; drain and place in a large bowl
- 1 package (16 ounces) frozen black-eyed peas
- 1 package (10 ounces) frozen peas, thawed
- 4 green onions, sliced
- 2 celery ribs, chopped
- 1 medium sweet yellow pepper, diced
- 2 medium carrots, coarsely chopped
- 1/3 cup chopped fresh mint
- 1/2 cup olive oil
- 1/3 cup white wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup halved cherry tomatoes
- 1/4 pound sliced bacon, cooked and crumbled
Broccoli Slaw
By dashy_65
mix together in big bow, slaw, almonds, sunflower seeds, noodles
- Dressing:
- 1 pkg. Broccoli Slaw
- 1 cup of Slivered Almonds
- 1 cup of Sunflower Seeds
- 1 pkg. Ramen Noodles ( crushed )
- 1/2 cup sugar
- 1/4 cup of oil
- 1/3 cup vinegar
- Seasoning pkg. from noodles
Potatoes O'Brien
By dashy_65
In a large skillet, saute the onion, peppers and potatoes in oil for 4 minutes or until vegetables are crisp-tender
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 4 medium red potatoes, cubed
- 3 tablespoons canola oil
- 1/4 cup beef or chicken broth
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
Dijon Sauce for Veggies
By dashy_65
In a small nonstick saucepan, saute the onion and garlic in oil until tender
- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 2-1/2 cups fat-free milk
- 3 tablespoons cornstarch
- 1/4 cup vegetable broth
- 2 ounces reduced-fat cream cheese, cubedXFeatured sponsorYa'll want ashot at $25K?Submit your recipe video for a chance to win $25,000 in the Real Women of Philadelphia Contest with Paula Deen.
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Dash ground nutmeg
Grilled Marinated Vegetables
By dashy_65
Place potatoes in a medium saucepan; cover with water, and bring to a boil
- 1 1/2 pounds small red potatoes, halved
- 2 cups sliced yellow squash
- 2 cups sliced zucchini
- 12 green onions, trimmed
- 2 large red bell peppers, cut into 1/2-inch-wide strips
- 2/3 cup rice vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon dark sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 garlic cloves, minced
- Vegetable cooking spray
Roasted Ginger Green Beans
By dashy_65
In a large bowl, combine the first five ingredients
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 3/4 teaspoon salt
- 1 garlic clove, minced
- 1/4 teaspoon minced fresh thyme or dash dried thyme
- 1 pound fresh green beans
- 1 tablespoon minced fresh gingerroot
Light Scalloped Noodles
By dashy_65
1.Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray
- 8 oz. (4 cups) uncooked egg noodles
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 2 tablespoons water
- 1 (10 3/4-oz.) can condensed 98%-fat-free cream of chicken soup
- 1/2 cup skim milk
- 1 (4-oz.) can Green Giant® Mushroom Pieces and Stems, undrained
- 1 (8-oz.) container (1 cup) nonfat sour cream
- 1 (2-oz.) jar diced pimientos, drained
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- TOPPING
- 1/2 cup cornflake crumbs
- 2 oz. (1/2 cup) finely shredded reduced-fat sharp Cheddar cheese
- 2 teaspoons margarine or butter, melted
- Nonstick cooking spray
Lemon-Walnut Scones with Cranberry Cream Cheese
By dashy_65
Preheat oven to 425°. To prepare scones, lightly spoon flours into dry measuring cups and tablespoons; level with...
- CRANBERRY CREAM CHEESE:
- 1 cup plus 2 tablespoons all-purpose flour (about 5 ounces)
- 1/2 cup whole wheat flour (about 2 1/2 ounces)
- 1/4 cup finely ground walnuts
- 1 tablespoon baking powder
- 2 teaspoons finely grated lemon rind
- 1/2 teaspoon salt
- 3 tablespoons chilled butter, cut into small pieces
- 1/2 cup fat-free milk
- 1 large egg
- 3/4 cup dried cranberries
- 1 (8-ounce) package fat-free cream cheese, softened