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Recipes
Cheddar Baked Chicken
By carol gorman
Preheat oven to 350 degrees F (175 degrees C)
- 1/4 cup butter, melted
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 egg
- 1 tablespoon milk
- 1 cup shredded Cheddar cheese
- 1/2 cup Italian seasoned bread crumbs
- 1 cup crispy rice cereal
- 3 skinless, boneless chicken breast halves - cut in half
- 2 tablespoons butter, melted
Healthy Creamy Chicken and Pasta
By carol gorman
"Being on a diet, the words creamy and pasta usually are reserved for only my cheat days
- 1 (8 ounce) package 1 (8 ounce) package whole wheat penne pasta
- 2 tablespoons 2 tablespoons olive oil
- 3 tablespoons 3 tablespoons minced garlic
- 1 pound 1 pound skinless, boneless chicken breasts, cubed
- 1 (8 ounce) package 1 (8 ounce) package sliced fresh mushrooms
- 1 (10.5 ounce) can 1 (10.5 ounce) can fat-free cream of mushroom soup
- 1/2 cup 1/2 cup water, or as needed
- 1 pinch 1 pinch garlic salt, or to taste
- 1 pinch 1 pinch red pepper flakes, or to taste
Brunch Hash & Egg Bake Recipe
By carol gorman
Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover
- 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
- 1 pound bulk Italian sausage
- 1 large onion, finely chopped
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 large eggs
- 1 cup crumbled feta cheese
- 3 tablespoons minced fresh parsley
Shrimp and Crab al Forno
By carol gorman
Heat oven to 350 degrees F
- 8 ounces (1 1/3 Cups ) orzo
- 2 tablespoons unsalted butter
- 3 shallots, finely chopped( about 1/2 cup)
- 4 cloves garlic, chopped
- 2 tablespoons all purpose flour
- 2 cups 1% milk
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup parmesan cheese
- 1/2 pound peeled and deveined raw shrimp
- 8 ounces lump or claw crabmeat
- 1/2 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon ground cayenne
Fiesta Chicken Enchiladas Made Over
By carol gorman
Heat oven to 375ºF. Heat large skillet sprayed with cooking spray on medium heat
- 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
- 1 each large green and red pepper, chopped
- 1 Tbsp. chili powder
- 3/4 cup salsa, divided
- 63 g (about 1/4 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
- 3/4 cup Cracker Barrel Shredded Light Tex Mex Cheese, divided
- 8 small whole wheat tortillas
Red & White Cheesecake Minis
By carol gorman
You are going to love our Red & White Cheesecake Minis! These scrumptious little cheesecakes will make any Cana
- 1/2 cup graham crumbs
- 1 Tbsp. brown sugar
- 2 Tbsp. butter, melted
- 1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese (675 g), softened
- 1/2 cup granulated sugar
- 1 egg
- 1 cup thawed Cool Whip Whipped Topping
- 24 fresh raspberries
- 1 Tbsp. coloured sprinkles
BLT Devilled Eggs
By carol gorman
Cut eggs lengthwise in half
- 8 hard-cooked eggs
- 1/3 cup Kraft Mayo Calorie-Wise Mayonnaise Type Dressing
- 2 Tbsp. Kraft Rancher's Choice Dressing
- 3 slices cooked bacon, crumbled
- 4 cherry tomatoes, chopped
- 2 Tbsp. shredded lettuce
Rustic Apple Cake
By carol gorman
Peel, quarter and core apples; slice crosswise into scant 1/8 -inch (3 mm) thick slices
- 4 4golden delicious apples, (about 900 g)
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp grated lemon zest
- 1/4 tsp salt
- 1/3 cup milk
- 2 eggs
- 2 tbsp butter, melted and cooled
- 1/2 tsp vanilla
- 1 tbsp icing sugar
Mango Piña Colada Smoothie
By carol gorman
Combine yogurt, pineapple, mango and coconut milk in a blender
- 1 1 1 cup nonfat plain Greek yogurt
- 3/4 3/4 3/4 cup frozen pineapple
- 3/4 3/4 3/4 cup frozen mango
- 1/2 1/2 1/2 cup "lite" coconut milk (see Tip)
- Unsweetened coconut flakes for garnish
Coq au vin blanc
By carol gorman
Written by: Chatelaine
- Ingredients
- 4 4
- skin-on, bone-in chicken breasts
- 1/2 tsp
- salt, divided
- 4 slices
- bacon, chopped
- 2 227-g pkgs
- sliced mushrooms
- 2 2
- celery stalks, finely chopped (about 1 cup)
- 2 2
- garlic cloves, minced
- 1 1
- onion, finely chopped, about 1 cup
- 1 1/2 cups
- white wine
- 1 tbsp
- fresh thyme leaves, divided
- 2 tsp
- chopped fresh rosemary
- 1/2 cup
- 35 % cream