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Recipes
Navy Bean and Peanut Butter Soup
By dashy_65
Place large saucepan coated with pam over medium high heat
- 1 1/2 c. chopped onion
- 1 c. finely chopped celery
- 1/2 c. finely diced smoked ham
- 1 garlic clove, minced
- 3 c. fat-free less-sodium, chicken broth
- 1/8 t. ground red pepper
- 1 (16 oz) can navy beans, drained
- 1 (14.5 oz) can diced tomatoes, drained
- 3 T. creamy peanut butter
- 1 T. chopped fresh parsley
Crock Pot Autumn Chicken
By dashy_65
Place carrots and parsnips in bottom of crock pot
- 4 skinless chicken breast
- 2 parsnips, peeled and sliced
- 2 carrots, peeled and sliced
- 1 acorn or butternut squash, skin removed and cut into chunks
- 1 (14 oz) can reduced sodium chicken broth
- Garlic
- Nutmeg
- 1 T. Honey
Tortellini & Vegetable Salad
By dashy_65
Cook tortellini according to directions; drain and rinse with cold water until completely cool
- 1 lb. spinach or egg tortellini
- 1 envelope Lipton Vegetable Receipe Soup Mix
- 1/2 c. mayonnaise
- 1/4 c. canola or olive oil
- 1 T. lemon juice
- 1 t. dried basil
- 1 T. finely chopped parsley
- 1/4 t. pepper
- 1/2 c. sliced green onions
- 1/2 c. chopped tomatoes
Chocolate-Pecan Pudding Cakes
By dashy_65
In a large bowl, combine the flour, sugar, 3 tablespoons cocoa, baking powder and salt
- 1 cup all-purpose flour
- 2/3 cup sugar
- 6 tablespoons HERSHEY®’S Cocoa, divided
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 2% milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup coarsely chopped pecans
- 2/3 cup packed brown sugar
- 3/4 cup hot water
- Whipped cream, optional
Festive Mint Chocolate Dessert
By dashy_65
In a microwave, melt 1/2 cup butter
- 3/4 cup butter, divided
- 1 package (16 ounces) chocolate cream-filled sandwich cookies, crushed
- 8 cups mint chocolate chip ice cream, softened
- 1-1/2 cups HERSHEY®’S Milk Chocolate Baking Chips
- 1 cup confectioners' sugar
- 3/4 cup evaporated milk
- 1 carton (16 ounces) frozen whipped topping, thawed
- Chocolate syrup and red and green sprinkles, optional
Quick Vegetarian Chili
By dashy_65
Heat oil in a Dutch oven over medium-high heat; add onion and garlic
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 1/2 cups chopped zucchini
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 4 cups chopped tomatoes (about 1 3/4 pounds)
- 1 tablespoon chili powder
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 2 (5.5-ounce) cans spicy-hot vegetable juice
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 jalapeño pepper, minced
Cappuccino Pudding Cake
By dashy_65
Preheat oven to 350°. Combine first 5 ingredients in a 9-inch square baking pan, and stir well
- 1 cup all-purpose flour
- 2/3 cup sugar
- 2 tablespoons unsweetened cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup evaporated skim milk
- 1 teaspoon vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup semisweet chocolate morsels
- 1 cup firmly packed dark brown sugar
- 1/4 cup unsweetened cocoa
- 1 3/4 cups hot water
- 2 (.77-ounce) envelopes instant cappuccino coffee mix or 1/4 cup other instant flavored coffee mix
- 9 tablespoons frozen vanilla yogurt
Barley Vegetable Stew
By dashy_65
In a Dutch oven, saute onion and garlic in oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 4 teaspoons olive oil
- 1 large carrot, chopped
- 1 small butternut squash, peeled and cubed (about 3 cups)
- 1 medium sweet potato, peeled and cubed
- 1/2 cup chopped sweet red pepper
- 5 cups chicken or vegetable broth
- 1/2 cup quick-cooking barley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 large tomato, seeded and chopped
Cool Summer-Berry Soup
By dashy_65
To prepare soup, place first 3 ingredients in a blender, and process until smooth
- Soup:
- 2 cups fresh raspberries
- 2 cups halved fresh strawberries
- 1/2 cup cranberry-raspberry juice drink
- 1/2 cup dry white wine
- 1/4 cup sugar
- 1/8 teaspoon ground cinnamon
- 1 (8-ounce) carton strawberry low-fat yogurt
- Garnish:
- 1 cup fresh blueberries
- 2 teaspoons sugar
- 2 teaspoons cranberry-raspberry juice drink
Asparagus-Dill Soufflé
By dashy_65
Elizabeth J. Taliaferro, Cooking Light APRIL 1996
- Vegetable cooking spray
- 3/4 pound asparagus
- 3 tablespoons all-purpose flour
- 1 1/2 cups 2% low-fat milk
- 1 (4-ounce) carton egg substitute
- 3/4 cup (3 ounces) grated Gruyère cheese
- 1 cup mashed potatoes, cooked without salt or fat
- 2 teaspoons chopped fresh or 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 5 egg whites (at room temperature)
- 1/2 teaspoon cream of tartar