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Recipes
After Thanksgiving Salad
By dashy_65
In a large bowl, combine turkey, celery, onions, pecans and red pepper
- 1 hard-cooked egg
- 4 cups shredded cooked turkey or chicken
- 3/4 cup light miracle whip
- 1 tablespoon sweet pickle relish
- 1/2 cup chopped pecans
- craising to taste
Sunflower Corn Muffins
By dashy_65
In a bowl, combine the first seven ingredients; stir in corn bread mix just until moistened
- 1 cup (8 ounces) sour cream
- 1 can (8 ounces) whole kernel corn, drained
- 1 can (8 ounces) cream-style corn
- 1/2 cup shredded cheddar cheese
- 1/4 cup sliced green onions
- 1/4 cup butter, melted
- 1 egg, beaten
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 3 tablespoons sunflower kernels
Crunchy Bok Choy Salad
By dashy_65
To prepare dressing, combine first 6 ingredients in a large bowl; stir well with a whisk
- Dressing:
- 2 tablespoons sugar
- 3 tablespoons cider vinegar
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons peanut butter
- 1/2 teaspoon curry powder
- 1/4 teaspoon crushed red pepper
- Salad:
- 1 (3-ounce) package ramen noodles
- 1/4 cup unsalted dry-roasted peanuts
- 3 cups thinly sliced bok choy
- 1 cup very thin red bell pepper strips
- 1/2 cup shredded carrot
- 1/4 cup diagonally cut green onions
Fall Pear Galette
By dashy_65
Preheat oven to 400°. To prepare galette, line a jelly roll pan with foil, and coat foil with cooking spray
- Galette:
- Cooking spray
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- 1/2 cup (2 ounces) shredded aged sharp Cheddar cheese
- 5 ripe Bartlett or D'Anjou pears, peeled, cored, and cut into 1-inch slices
- 1 tablespoon lemon juice
- 1/8 teaspoon ground nutmeg
- 1/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
Minestrone Pasta Salad
By dashy_65
Cook and drain pasta as directed on package
- 3 cups (7 1/2 ounces) uncooked medium pasta shells
- 2/3 cup fat-free Italian dressing
- 1/2 cup shredded Parmesan cheese
- 2 medium carrots, sliced (1 cup)
- 1 medium green bell pepper, chopped (1 cup)
- 1 can (19 oz) red kidney beans, drained, rinsed
- 1 can (15 oz) chick peas (garbanzo beans), drained, rinsed
- 1 can (14 1/2 ounces) Italian-style stewed or diced tomatoes, drained
Raspberry Peach Delight
By dashy_65
Arrange cake cubes in a 13-in
- 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
- 1 package (.3 ounce) sugar-free raspberry gelatin
- 1 cup boiling water
- 1 cup cold water
- 1 can (15 ounces) sliced peaches in juice, well drained and halved
- 3 cups cold fat-free milk
- 1 package (1.5 ounces) sugar-free instant vanilla pudding mix
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Spicy Bean Salad
By dashy_65
Combine all ingredients in a medium bowl; stir gently
- 1 (15 oz) no-salt black beans, rinsed and drained
- 1 (15.8 oz) Great Northern beans, rinsed and drained
- 1 (11 oz) tomatillos, drained and coarsely chopped
- 3/4 C. peeled coarsely chopped jicama
- 1/2 C. chunky salsa
Braised Winter Vegetables
By dashy_65
In a large heavy saucepan or Dutch oven coated with cooking spray, saute onion and garlic in oil until tender
- 1 medium onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 4-1/2 teaspoons canola oil
- 1 medium sweet potato, peeled and cut into 1-1/2-inch cubes
- 1 medium potato, peeled and cut into 1-1/2-inch cubes
- 1 small rutabaga, peeled and cut into 1-1/2-inch cubes
- 2 medium carrots, cut into 1-inch pieces
- 1 medium parsnip, peeled and cut into 1-1/2-inch pieces
- 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 bay leaf
- 1/2 cup reduced-sodium chicken broth or vegetable broth
Sweet Potato Casserole
By dashy_65
Place sweet potatoes in an ungreased 1-1/2-qt
- 1 can (2 pounds 8 ounces) cut sweet potatoes, drained
- 1 can (8 ounces) crushed pineapple, drained
- 1/2 cup maple syrup
- 1/2 cup pecan halves
- 1/4 cup sliced dried apricots
- 1/4 cup packed brown sugar
- 1 tablespoon butter, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Flavorful White Chili
By dashy_65
Sort beans and rinse with cold water
- 1 pound dried great northern beans
- 4 cups chicken broth
- 2 cups chopped onions
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1-1/2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1/8 teaspoon ground cloves
- 1/8 teaspoon cayenne pepper
- 1 can (4 ounces) chopped green chilies
- 1/2 pound boneless skinless chicken breast, grilled and cubed
- 1 teaspoon salt
- 3/4 cup shredded reduced-fat Mexican cheese blend