Dashy_65's profile page
Recipes
Chicken A La King Casserole
By dashy_65
Cook noodles according to package directions
- 8 ounces uncooked wide egg noodles
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 2/3 cup fat-free evaporated milk
- 6 ounces VELVEETA Pasteurized Prepared Cheese Product cubed
- 2 cups cubed cooked chicken breast
- 1 cup sliced celery
- 1/4 cup chopped green pepper
- 1 jar (2 ounces) diced pimientos, drained
- 1/3 cup dry bread crumbs
- 1 tablespoon butter, melted
- 1/4 cup slivered almonds
Baked Louisiana Dirty Rice and Beans
By dashy_65
Bruce Weinstein and Mark Scarbrough, Cooking Light OCTOBER 2007
- 1 tablespoon olive oil
- 1 cup finely chopped green bell pepper
- 3/4 cup finely chopped red onion
- 1/2 cup finely chopped celery
- 1/2 pound skinless, boneless chicken thighs, cut into 1/2-inch cubes
- 1 cup uncooked long-grain brown rice
- 2 1/2 cups fat-free, less-sodium chicken broth
- 1/2 cup thinly sliced green onions
- 2 teaspoons minced fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 to 1/4 teaspoon ground red pepper
- 2 garlic cloves, minced
- 1 (15-ounce) can red kidney beans, rinsed and drained
Apple-Honey Dutch Baby
By dashy_65
In a large bowl, whisk the flour, sugar, eggs and milk until smooth
- TOPPING:
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 3 eggs
- 3/4 cup milk
- 2 tablespoons butter
- 2 large apples, sliced
- 1 tablespoon butter
- 1/2 cup honey
- 2 to 3 teaspoons lemon juice
- 1/2 teaspoon ground cardamom
- 1 teaspoon cornstarch
- 2 teaspoons cold water
Spicy Green Bean Saute
By dashy_65
In a bowl, combine the cornstarch, broth, teriyaki sauce and pepper until smooth; set aside
- 2 teaspoons cornstarch
- 3/4 cup reduced-sodium chicken broth or vegetable broth
- 1/4 cup reduced-sodium teriyaki sauce
- 1/8 teaspoon cayenne pepper
- 1 pound fresh green beans, cut into 2-inch pieces
- 1 medium onion, thinly sliced
- 1/2 cup chopped sweet red pepper
- 1 teaspoon garlic powder
- 2 teaspoons minced fresh gingerroot
- 1 tablespoon canola oil
Apple Pie Tartlets
By dashy_65
Roll out pastry on a lightly floured surface; cut into twenty 2-1/2-in
- FILLING:
- 1 sheet refrigerated pie pastry
- 1 tablespoon sugar
- Dash ground cinnamon
- 2 teaspoons butter
- 2 cups diced peeled tart apples
- 3 tablespoons sugar
- 3 tablespoons fat-free caramel ice cream topping
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon lemon juice
- 1/8 teaspoon salt
Cheese-Topped Bean Soup
By dashy_65
Sort and wash beans; place in a large, nonaluminum Dutch oven
- 1/4 cup dried black beans
- 1/4 cup dried black-eyed peas
- 1/4 cup dried lentils
- 1/4 cup dried Great Northern beans
- 1/4 cup dried red beans
- 1/4 cup dried pinto beans
- 6 cups water
- 3/4 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup chopped carrot
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (28-ounce) can crushed tomatoes, undrained
- 2 garlic cloves, minced
- 1/3 cup chopped fresh parsley
- 1 tablespoon chili powder
- 2 tablespoons lemon juice
- Dash of hot sauce
- 1 cup (4 ounces) shredded Monterey Jack cheese
Winter Vegetable Soup
By dashy_65
Heat water and oil in Dutch oven
- 1 c. water
- 1 T. olive oil
- 4 c. chopped onion
- 2 c. chopped leek (about 2 medium)
- 1 t. dried whole thyme
- 1 t. dried whole rosemary, crushed
- 2 cloves garlic, minced
- 6 (10 1/2 oz) cans low sodium chicken broth
- 2 (14 1/2 oz) cans no salt added whole tomatoes, undrained and chopped
- 1 (6 oz) tomato paste
- 4 c. cubed unpeeled round red potato (about 1 1/4lb)
- 1 c. coarsely chopped carrot
- 1 c. coarsely chopped celery
- 1 c. cubed turnip (1/2 inch)
- 1 1/2 t. salt
- 1/2 t. pepper
- 2 c. tightly packed shredded fresh kale
- 2 cloves garlic, peeled
- 1/2 c. coarsely chopped fresh parsley
- 1/2 c. coarsely chopped green onions
- 1/2 c. (2 oz) shredded reduced sodium and fat swiss cheese
- 1/4 c. tomato paste
Thick Italian Winter Stew With Vermicelli
By dashy_65
1.Cook and drain vermicelli as directed on package; cover to keep warm
- 1/2 cup 1-inch pieces uncooked vermicelli or small pasta shells (2 ounces)
- 4 teaspoons extra-virgin olive oil
- 2 medium onions, chopped (1 cup)
- 1/2 medium green bell pepper, chopped
- 1 medium zucchini, cut lengthwise in half, then thinly sliced (about 1 1/2 cups)
- 1 can (14.5 ounces) diced tomatoes with garlic, oregano and basil, undrained
- 1 can (14 ounces) beef or vegetable broth
- 1 teaspoon Italian seasoning
- 1 can (15 to 16 ounces) red kidney beans, rinsed and drained
- 2 tablespoons chopped fresh parsley
Banana Split Ice Cream Cake Recipe
By dashy_65
In a small bowl, combine the crushed cones, walnuts and butter; press onto the bottom of a greased 9-in
- CAKE:
- 12 ice cream sugar cones, finely crushed
- 1/2 cup finely chopped walnuts
- 6 tablespoons butter, melted
- 1-3/4 quarts low-fat vanilla frozen yogurt, softened, divided
- 2 medium ripe bananas, mashed
- 1 teaspoon banana extract, optional
- 1 jar (16 ounces) hot fudge ice cream topping
- 1 cup chopped walnuts
- 1 cup strawberry ice cream topping
- 1 carton (8 ounces) frozen whipped topping, thawed
Lentil Loaf
By dashy_65
In a saucepan, bring broth and lentils to a boil
- 1 can (14-1/2 ounces) vegetable broth
- 3/4 cup lentils, rinsed
- 1-3/4 cups shredded carrots
- 1 stalk celery, finely chopped
- 1 cup finely chopped onion
- 1 cup chopped fresh mushrooms
- 1 tablespoon olive oil
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1 tablespoon minced fresh parsley
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 cup cooked brown rice
- 1 egg
- 1 egg white
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons tomato paste
- 2 tablespoons water