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Recipes
Baked Pineapple Chicken
By dashy_65
In a large resealable plastic bag, combine the broth, soy sauce and 1/2 teaspoon ginger; add chicken
- 1/4 cup chicken broth
- 3 tablespoons reduced-sodium soy sauce
- 1 teaspoon ground ginger, divided
- 2 bone-in chicken breast halves (6 ounces each), skin removed
- 1 can (8 ounces) unsweetened crushed pineapple, undrained
- 1 teaspoon cornstarch
- 2 teaspoons orange marmalade
- 1 teaspoon lemon juice
Chicken Rice Salad
By dashy_65
In a large bowl, combine the first five ingredients
- 5 cups cubed cooked chicken
- 3 cups cooked rice
- 1-1/2 cups diced green pepper
- 1-1/2 cups sliced celery
- 1 can (20 ounces) pineapple tidbits, drained
- 3/4 cup mayonnaise
- 4 teaspoons orange juice
- 2 teaspoons vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic salt
- 1 can (15 ounces) mandarin oranges, drained
- 1 cup slivered almonds, toasted
Apple-Brown Sugar Coffee Cake
By dashy_65
Preheat the oven to 375°
- 1 cup plus 2 teaspoons gluten-free all-purpose flour, divided
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup packed light brown sugar, divided
- 1/4 cup mini chocolate chips (1-1/2 ounces)
- 1/2 cup chopped walnuts
- 1 teaspoon cinnamon
- 2 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons pure Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
- 2 large apples, cored, peeled and cut into 1/2-inch pieces
Peanut Butter Pancakes
By dashy_65
In a large bowl, combine pancake mix and sugar
- HONEY BUTTER:
- 1 cup pancake mix
- 2 tablespoons sugar
- 1 egg
- 1/3 cup peanut butter
- 1 can (5 ounces) evaporated milk
- 1/3 cup water
- 1/4 cup butter, softened
- 2 tablespoons honey
Corn Bread Bites
By dashy_65
Preheat oven to 375°. Lightly spoon the flour into dry measuring cups; level with a knife
- 2/3 cup all-purpose flour (about 3 ounces)
- 1/2 cup yellow cornmeal
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (2 ounces) shredded sharp cheddar cheese
- 1/2 cup reduced-fat sour cream
- 1/4 cup thinly sliced green onions
- 1 (8 3/4-ounce) can cream-style corn
- Dash of hot sauce
- 1 large egg, lightly beaten
- Cooking spray
Razzle-Dazzle Berry Trifle
By dashy_65
Combine boiling water and jello in large bowl; stir until dissolved, about 2 minutes
- 1 1/2 c. boiling water
- 2 (3 oz) pkg raspberry jello
- 1 c. cold water
- 24 ice cubes
- 2 c. sliced bananas
- 1 (21 oz) blueberry pie filling
- 4 c. (1") cubes angel food cake
- 1/2 c. orange juice
- 1 (5.1 oz) vanilla instant pudding and pie filling
- 2 1/2 c. 2% milk
- 1 c. reduced-calorie Cool Whip, thawed
Brown Sugar-Butternut Pie
By dashy_65
Preheat oven to 375°. To prepare the crust, place the cookies in a food processor, and process until finely gro...
- Crust:
- 22 gingersnaps (about 5.5 ounces)
- 1 tablespoon granulated sugar
- 1 tablespoon butter or stick margarine, melted
- Cooking spray
- Filling:
- 2 tablespoons water
- 3 cups cubed peeled butternut squash (about 1 small)
- 3/4 cup evaporated fat-free milk
- 2/3 cup packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 large eggs
- 1/2 cup frozen reduced-fat whipped topping, thawed
Creamy Key Lime Pie
By dashy_65
Place cereal in ziplock bag; seal and finely crush with rolling pin until looks like graham cracker crumbs; or fine...
- Crust:
- 2 c Fiber One Cereal
- 1/4 c. butter or margarine, melted
- 1 T. corn syrup
- 1 t. vanilla
- Filling and Topping:
- 2 T. cold water
- 1 T. fresh lime juice
- 1 1/2 t. unflavored gelatin
- 4 oz (half of 8 oz pkg) 1/3 less fat cream cheese, softened
- 3 containers (6 oz each) Yoplait Light Thick & Creamy Key lime pie yogurt
- 1/2 c. frozen (thawed) reduced-fat Cool Whip
- 2 t. grated lime peel
Zucchini Bean Salad
By dashy_65
Place green beans in a small saucepan and cover with water
- 1 cup cut fresh green beans
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1-1/2 cups thinly sliced halved zucchini
- 1 medium green pepper, julienned
- 3 green onions, thinly sliced
- 3 tablespoons cider vinegar
- 2 tablespoons canola oil
- 3/4 teaspoon sugar
- 3/4 teaspoon seasoned salt
- 1/4 teaspoon pepper
Asparagus Risotto
By dashy_65
1 Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear)
- 1 pound asparagus
- 3 Tbsp plus 1 teaspoon butter
- 1/2 cup chopped shallots
- 1 cup arborio rice
- 1/2 cup dry white wine (or 1 Tbsp lemon juice and 1/4 cup water)
- 3 1/2 About 3 1/2 cups chicken stock (or vegetable stock for vegetarian option), can substitute some of the asparagus cooking water for stock*
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper