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Recipes
Chicken, Rice, and Tropical Fruit Salad
By dashy_65
Cook rice according to package directions, omitting salt and fat
- 1 cup uncooked basmati rice
- 2 cups cubed skinless, boneless rotisserie chicken breast
- 1 cup cubed fresh pineapple
- 1 cup jarred sliced peeled mango, drained and chopped (such as Del Monte SunFresh)
- 1/2 cup seedless red grapes, halved
- 1/4 cup sliced almonds, toasted
- 2 tablespoons finely chopped fresh mint
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons canola oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 romaine lettuce leaves
- Fresh mint sprigs (optional)
Cocoa Banana Cupcakes
By dashy_65
In a bowl, combine dry ingredients
- FROSTING:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup HERSHEY®’S Cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon each baking soda and salt
- 2 eggs
- 1-1/4 cups fat-free milk
- 1 cup mashed ripe banana (2 to 3 medium)
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 4 ounces reduced-fat cream cheese
- 3 tablespoons fat-free milk
- 2 ounces semisweet chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
- 1/3 cup HERSHEY®’S Cocoa
Tropical Muffins
By dashy_65
Preparation 1. Preheat oven to 400°
- MUFFINS:
- 1 1/3 cups all-purpose flour (about 6 ounces)
- 1 cup regular oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe banana (about 2)
- 1 cup low-fat buttermilk
- 1/2 cup packed brown sugar
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup canned crushed pineapple in juice, drained
- 1/3 cup flaked sweetened coconut
- 3 tablespoons finely chopped macadamia nuts, toasted
- Cooking spray
- TOPPING:
- 2 tablespoons flaked sweetened coconut
- 1 tablespoon finely chopped macadamia nuts
- 1 tablespoon granulated sugar
- 1 tablespoon regular oats
Southern Cola-Date Loaf
By dashy_65
Cooking Light NOVEMBER 1995
- 1 1/4 cups cola
- 3/4 cup firmly packed brown sugar
- 2 tablespoons vegetable oil
- 1 (8-ounce) package whole pitted dates, chopped
- 2 tablespoons strong brewed coffee
- 1 egg, lightly beaten
- 2 cups all-purpose flour
- 1/4 cup chopped pecans
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons grated lemon rind
- 3/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Vegetable cooking spray
Lemon Crumb Cake
By dashy_65
In a large bowl, beat the first five ingredients until well blended
- TOPPING:
- 2 cups buttermilk
- 1 cup sugar
- 2 eggs
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 can (15-3/4 ounces) lemon pie filling
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1/3 cup cold butter, cubed
- 1/4 cup sliced almonds, toasted
- Reduced-fat vanilla ice cream, optional
Confetti Potato Pancakes
By dashy_65
Coarsely shred the potatoes, zucchini and carrots; drain and pat dry
- 2 (1-1/2 pounds) large potatoes
- 2 medium zucchini
- 2 large carrots
- 1/2 cup finely chopped onion, divided
- 2 eggs, lightly beaten
- 1/2 cup all-purpose flour
- 1 to 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon sugar
- 1 tablespoon canola oil
Cream of Wild Rice Soup
By dashy_65
In a large saucepan, saute the onion, carrot and celery in butter until tender
- 1 large onion, chopped
- 1 large carrot, shredded
- 1 celery rib, chopped
- 1/4 cup butter
- 1/2 cup all-purpose flour
- 8 cups chicken broth
- 3 cups cooked wild rice
- 1 cup cubed cooked chicken breast
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup fat-free evaporated milk
- 1/4 cup minced chives
Cornmeal, Jalapeno, and Fresh Corn Scones
By dashy_65
Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife
- 1 3/4 cups all-purpose flour (about 7 3/4 ounces)
- 3/4 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 4 1/2 tablespoons chilled butter, cut into small pieces
- 1/2 cup fresh corn kernels (about 1 ear)
- 2 tablespoons finely chopped seeded jalapeño pepper
- 1 cup nonfat buttermilk
- Cooking spray
Roasted Vegetable Soup
By dashy_65
Line two 15-in. x 10-in. x 1-in
- 1 medium eggplant, cut into 3/4-inch pieces
- 2 medium zucchini, cut into 3/4-inch pieces
- 2 large sweet red peppers, cut into 3/4-inch pieces
- 1/2 pound fresh mushrooms, quartered
- 1 large sweet potato, peeled and cut into 3/4-inch pieces
- 1 large potato, peeled and cut into 3/4-inch pieces
- 1 medium leek (white part only), sliced
- 6 garlic cloves, minced
- 4 cans (14-1/2 ounces each) vegetable or chicken broth
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 2 to 3 teaspoons red wine vinegar
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried marjoram
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Lemon-Spinach Couscous
By dashy_65
1. In 2-quart saucepan, heat oil over medium heat
- 2 tsp olive oil
- 1/2 cup chopped red bell pepper
- 2 cloves garlic, finely chopped
- 1 1/3 cups water
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 cup whole wheat couscous
- 2 tsp finely grated lemon peel
- 2 cups firmly packed fresh baby spinach leaves (3oz)
- Lemon wedges, if desired