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Recipes
White Bean Enchiladas
By dashy_65
Cooking Light NOVEMBER 2000
- 2 tablespoons fat-free sour cream
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- 1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided
- 2 tablespoons canned chopped green chiles
- 1 tablespoon sliced green onions
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 (10-ounce) can enchilada sauce (such as Old El Paso), divided
- 1/4 cup water
- 6 (6-inch) corn tortillas
- Cooking spray
- 1 tablespoon minced fresh cilantro (optional)
Coconut- Bran Cookies
By dashy_65
Combine dry ingredient together
- 3 Cups flour
- 1/4 Tbs. soda
- 1/4 Tbs salt
- 1 1/2 cup butter
- 2 1/4 cups sugar
- 3 eggs
- 1 1/2 tsp. vanilla
- 1 1/2 cup all bran cereal
- 3/4 cup coconut
Jumbo Rice Krispie Cookies
By dashy_65
Sift dry ingredients. Cream butter, sugar and eggs
- 2 1/2 c. flour
- 1 t. salt
- 1/2 t. salt
- 2 t. vanilla
- 2 c. chocolate chips, optional
- 1 c. butter
- 2 c. sugar
- 2 eggs
- 4 c. rice krispies
- 2 c. raisins, optional
Dilly Mashed Potatoes
By dashy_65
In a saucepan, cover potatoes with water; cook until very tender
- 6 medium potatoes, peeled and cubed
- 1/2 cup milk
- 1 cup (8 ounces) sour cream
- 2 tablespoons minced fresh dill or 2 teaspoons dill weed
- 1 tablespoon dried minced onion
- 3/4 teaspoon seasoned salt
Cream of Butternut Soup
By dashy_65
In a large saucepan coated with cooking spray, cook onion and celery in butter until tender
- 1 cup chopped onion
- 2 celery ribs, chopped
- 2 tablespoons butter
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 teaspoon sugar
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1 butternut squash (2-1/2 pounds), peeled and cubed
- 3 medium potatoes, peeled and cubed
- 1-1/2 cups 1% milk
- 2 tablespoons sherry or additional reduced-sodium chicken broth
Apple Cobbler
By dashy_65
In a large bowl, combine the sugar, cornstarch, cinnamon and nutmeg
- TOPPING:
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups sliced peeled tart apples (about 4 large)
- 1/3 cup orange juice
- 1 cup all-purpose flour
- 1/3 cup plus 2 teaspoons sugar, divided
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup cold butter, cubed
- 1/2 cup fat-free milk
Morning Muffins
By dashy_65
In a small bowl, cream butter and brown sugar
- 1/4 cup butter, softened
- 1/2 cup packed brown sugar
- 2 eggs
- 1 cup (8 ounces) sour cream
- 1 cup shredded carrots
- 1/2 cup flaked coconut
- 1/2 cup raisins
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 cup chopped nuts
Tortellini Salad
By dashy_65
Cook tortellini in unsalted boiling water 15 to 20 minutes or until tender; drain
- 1 (9 oz) refrigerated cheese-filled spinach tortellini
- 1/2 C. chopped sweet red pepper
- 1/2 C. chopped green pepper
- 1/4 C. chopped green onions
- 1/4 C. sliced ripe olives
- 1/4 C. olive oil
- 3 T. white wine vinegar
- 1 1/2 T. chopped fresh parsley
- 1 1/2 T. chopped fresh dillweed or 1/2 t. dried dillweed
- 2 t. chopped fresh oregano or 1/2 dried oregano
- 1 1/2 t. Dijon mustard
- 1/4 t. salt
- 1/4 t. freshly ground pepper
Roasted Asparagus with Balsamic Browned Butter
By dashy_65
Preheat oven to 400°. Arrange asparagus in a single layer on a baking sheet; coat with cooking spray
- 40 asparagus spears, trimmed (about 2 pounds)
- Cooking spray
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon balsamic vinegar
- Cracked black pepper (optional)
- Grated lemon rind (optional)
Fiesta Rice
By dashy_65
Heat oil in a medium saucepan over medium-high heat
- 2 teaspoons olive oil
- 1 (10-ounce) package frozen whole-kernel corn, thawed
- 1 tablespoon butter
- 1 cup chopped green onions
- 1 1/2 cups uncooked brown rice
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- 2 cups fat-free, less-sodium chicken broth
- 1/8 teaspoon freshly ground black pepper
- Dash of salt
- 1 (14.5-ounce) can diced tomatoes with chiles, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice