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Recipes
Crustless Chicken and Broccoli Quiche
By dashy_65
Preheat oven to 350*. Cook broccoli in boiling water 3 mins
- 2 C. broccoli florets, coarsely chopped
- 2 T. dry breadcrumbs
- 3 T. flour
- 1 t. basil
- 1/4 t. salt
- 1/8 t. pepper
- 1 C. 1% milk
- 1 T. Dijon mustard
- 1 (4 oz) carton egg substitute
- 1 1/2 C. chopped leftover roasted chicken
- 1/2 C. (2 oz) shredded reduced fat extra sharp cheddar cheese, divided
- 1/4 t. paprika
Fresh Cranberry Muffins
By dashy_65
Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife
- 2 cups all-purpose flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup chopped fresh cranberries
- 2/3 cup 2% reduced-fat milk
- 1/4 cup butter or stick margarine, melted
- 1 teaspoon grated orange rind
- 1/2 teaspoon vanilla extract
- 1 large egg, lightly beaten
- Cooking spray
Roasted Succotash
By dashy_65
Sauté first four ingredients in preheated skillet on high until slightly blackened (about 5 minutes)
- 1 ½ C corn kernels (about 3 ears)
- 1 C chopped red bell pepper
- ½ C chopped onion 1 tsp ground cumin (I use more)
- 1 C chopped squash (yellow or butternut work well)
- 1 ½ tbs olive oil
- 2 minced garlic cloves
- ½ C chicken broth
- 2 tbs chopped fresh cilantro (I use WAY MORE)
- ½ tsp salt (more or less to taste)
- 1/8 tsp pepper
- 1/8 tsp hot sauce (or more - I use Tabasco)
- 1 (10 oz) package frozen baby lima beans, thawed
Bing Cherry Salad
By dashy_65
Drain cherries and reserve 1/4 cup juice
- 1 can (16 ounces) pitted dark sweet cherries, juice reserved
- 1 package (8 ounces) cream cheese, softened
- 1 cup drained crushed pineapple
- 1 carton (8 ounces) frozen whipped topping, thawed
- 2 cups miniature marshmallows
Peanut-Chip Banana Bread
By dashy_65
In a bowl, combine the first six ingredients
- FROSTING:
- 2-1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup mashed ripe bananas (2 to 3 medium)
- 1 cup milk
- 3/4 cup chunky peanut butter
- 1 egg
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (6 ounces) miniature semisweet chocolate chips
- 3 tablespoons chunky peanut butter
- 2 tablespoons butter
- 1 cup confectioners' sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Chopped peanuts and additional miniature chocolate chips
Brown Sugar Popovers
By dashy_65
Combine the first 3 ingredients and set aside
- 1 1/3 cup. all-purpose flour
- 3 Tbs. brown sugar
- 1/4 tsp. salt
- 1 cup. 2 % milk
- 1 tsp. vanilla
- 1 egg
- 2 egg whites
- cooking spray
Red and Yellow Pepper Gratin
By dashy_65
Combine 1/2 cup boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft
- 1/2 cup boiling water
- 1/4 cup sun-dried tomatoes, packed without oil
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon Hungarian sweet paprika
- 1/4 teaspoon freshly ground black pepper
- 2 large red bell peppers, cut into 1/4-inch strips
- 1 large yellow bell pepper, cut into 1/4-inch strips
- 1 small zucchini, halved lengthwise and thinly sliced (about 1/2 cup)
- 1 small yellow squash, halved lengthwise and thinly sliced (about 1/2 cup)
- 1 medium yellow onion, peeled, halved lengthwise, and thinly sliced (about 3/4 cup)
- 2 teaspoons olive oil, divided
- Cooking spray
- 1 1/2 ounces sourdough bread
- 2 tablespoons grated fresh Parmigiano-Reggiano cheese
African Ground Nut Stew with Sour Cream-Chive Topping
By dashy_65
Combine sour cream and chives in a small bowl; cover
- 1 cup fat-free sour cream
- 1/4 cup minced fresh chives
- 2 teaspoons canola oil
- 1 1/4 cups thinly sliced yellow onion
- 3/4 cup chopped red bell pepper
- 3 garlic cloves, minced
- 1 cup chopped unsalted, dry-roasted peanuts
- 1 teaspoon salt
- 1/2 to 1 teaspoon crushed red pepper
- 4 cups (1-inch) cubed peeled sweet potatoes (about 1 1/2 pounds)
- 2 1/2 cups quartered small red potatoes (about 1 pound)
- 2 1/2 cups organic vegetable broth (such as Swanson Certified Organic)
- 1 (28-ounce) can diced tomatoes, undrained
Green Chile-Chicken Stew
By dashy_65
Cooking Light MAY 2000
- 8 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (6-ounce) skinned chicken breast halves
- 2 bay leaves
- 4 cups (1/2-inch) cubed red potato (about 1 1/2 pounds)
- 1 1/2 cups chopped onion (about 1 large)
- 1/2 cup thinly sliced carrot
- 2 teaspoons minced fresh cilantro
- 2 teaspoons paprika
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground cumin
- 3 (4.5-ounce) cans chopped green chiles
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1 (10-ounce) can diced tomatoes and green chiles (such as Ro.Tel), undrained
- 1/2 cup evaporated fat-free milk
- 6 tablespoons (1 1/2 ounces) shredded reduced-fat sharp cheddar cheese
Peanut Crunch Cake
By dashy_65
In a large bowl, beat the cake mix, peanut butter and brown sugar on low speed until crumbly
- 1 package (18-1/4 ounces) yellow cake mix
- 1 cup peanut butter
- 1/2 cup packed brown sugar
- 1 cup water
- 3 eggs
- 1/4 cup canola oil
- 1/2 to 3/4 cup HERSHEY’®S Semi-Sweet Chocolate Chips, divided
- 1/2 to 3/4 cup REESE’S® Peanut Butter Baking Chips, divided
- 1/2 cup chopped peanuts