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Recipes
Spinach Lentil Soup
By dashy_65
In a large saucepan or Dutch oven, saute carrots and onion in oil until tender
- 1 cup shredded carrots
- 1 large onion, chopped
- 1 tablespoon olive oil
- 6 cups water
- 1 jar (16 ounces) salsa
- 1-1/4 cups dried lentils, rinsed
- 3/4 teaspoon salt
- 1 package (10 ounces) fresh spinach, torn
Rhubarb Popover Pie Recipe
By dashy_65
In a large bowl, combine flour and salt
- FILLING:
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup 2% milk
- 2 tablespoons butter [x] Affordable, Fresh, Cream Butter Daily Chef™ chooses only flavorful, quality ingredients, so every meal we help you create becomes an instant favorite. Try New Recipes >
- 1-1/2 cups sliced fresh or frozen rhubarb, thawed
- 1/2 cup canned pineapple chunks
- 1/3 cup butter, cubed [x] Affordable, Fresh, Cream Butter Daily Chef™ chooses only flavorful, quality ingredients, so every meal we help you create becomes an instant favorite. Try New Recipes >
- 1/2 cup packed brown sugar
- Whipped cream or vanilla ice cream, optional
Green Bean Casserole
By dashy_65
In one quart casserole , stir soup and soy sauce until smooth; mix in 1/2 can onions and beans
- 1 can condensed cream of chicken or mushroom soup
- 1 t. Soy sauce
- 1 can (3 1/2 oz) French fried onions
- 3 cups cooked green beans (or two 10z pkg frozen, or two 1 lb. cans) drained
Corn and Fingerling Potato Chowder with Applewood-Smoked Bacon
By dashy_65
Cook bacon in a large Dutch oven over medium heat until crisp
- 2 slices applewood-smoked bacon
- 1 3/4 cups diced onion
- 3 1/2 cups fresh corn kernels (about 7 ears)
- 1 teaspoon chopped fresh thyme
- 2 garlic cloves, minced
- 2 cups fat-free, less-sodium chicken broth
- 1/2 cup 2% reduced-fat milk
- 1/2 cup half-and-half
- 8 ounces (1/4-inch-thick) rounds fingerling potato slices
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Thyme sprigs (optional)
Corn-Fish Chowder
By dashy_65
Cook bacon in a Dutch oven over medium heat until crisp
- 2 bacon slices
- 1/2 cup chopped onion
- 1 1/2 teaspoons ground thyme
- 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
- 1 pound peeled baking potato, cut into 1/4-inch-thick slices
- 2 cups fresh or frozen whole-kernel corn
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 ounce) cans cream-style corn
- 1 (12-ounce) can evaporated fat-free milk
- 1 pound orange roughy, catfish fillets, or chicken cubed
- 1/2 cup instant potato flakes (not granules)
- Coarsely ground black pepper (optional)
Caramel Toffee Ice Cream Pie
By dashy_65
In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter
- 1-1/2 cups chocolate graham cracker crumbs (about 8 whole crackers)
- 2 tablespoons sugar
- 1 egg white, beaten
- 2 tablespoons butter, melted
- 4 cups fat-free vanilla frozen yogurt, softened, divided
- 2 English toffee candy bars (1.4 ounces each), coarsely chopped, divided
- 1/2 cup caramel ice cream topping, divided
Grasshopper Pie
By dashy_65
In 3 quart bowl stir milk and marshmallows
- 1 pkg. (10 oz) large marshmallows
- 1/2 c. milk
- 8 oz. cool whip, thawed
- 1/4 c. green creme de menthe
- 2 T. white creme de cocoa
- chocolate crumb pie shell
Tomato and White Bean Soup
By dashy_65
Heat oil in a large saucepan over medium heat
- 2 teaspoons olive oil
- 1 cup chopped onion
- 3 garlic cloves, crushed
- 2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
- 2 (16-ounce) cans cannellini or other white beans, drained
- 1 (14 1/2-ounce) can fat-free chicken broth
- 1 tablespoon chopped fresh parsley
- 3/4 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Corn Bread Muffins
By dashy_65
In a large bowl, combine the first six ingredients
- 1-1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/4 cups buttermilk
- 1/4 cup unsweetened applesauce
- 2 egg whites
- 2 tablespoons vegetable oil
Kidney Bean and Chickpea Salad
By dashy_65
In a large bowl, combine the beans, chickpeas, tomatoes, green pepper and onion
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
- 1 cup chopped tomatoes
- 1/2 cup julienned green pepper
- 1/4 cup thinly sliced onion
- 1/2 cup reduced-fat ranch salad dressing