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Recipes
Chicken Penne with Fennel
By linda1949
Bring water to boil for pasta
- 1 cup fennel, thinly sliced
- 1 oz. bag fresh basil
- 3 boneless, skinless chicken breasts ( 1.75 lb.)
- 1 tablespoon olive oil
- 2 cups penne pasta
- 1 cup fresh prediced onions
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1 (24 oz.) jar Classico Tomato & Basil Pasta Sauce
Unstuffed Cabbage Rolls
By linda1949
In a large skillet, heat olive oil over medium heat
- 1 1/2 to 2 lbs. lean ground beef or turkey
- 1 tbl. extra virgin olive oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 small cabbage, chopped
- 2 cans (14.5 oz. each) low sodium diced tomatoes
- 1 can (8 oz.) tomato sauce
- 1/2 cup water
- 1 tsp. ground pepper
- 1 tsp. sea salt
Baked Acorn Squash with Cranberry Horseradish Sauce
By linda1949
Preheat oven to 350 degrees
- 1 acorn squash, cut in half with seeds removed
- 1/2 cup Stonewall Kitchen Cranberry Horseradish Sauce
- 2 teaspoons butter
- Salt and pepper to taste
Crockpot Beef Vegetable Soup
By linda1949
In a skillet, cook ground beef with onion until browned and season with salt and pepper
- 1 lb. ground beef
- 1 onion, chopped
- 2 cups beef broth
- 32 oz. of vegetable OR tomato juice
- 4 medium potatoes, diced
- 1 cup frozen OR canned green beans
- 1 cup frozen OR canned corn
- 1 cup frozen peas
- 2-3 carrots, sliced
- salt and pepper, to taste
Honey Mustard Turkey Salad
By linda1949
Mix turkey, celery and walnuts together
- 4 cups bite sized pieces of roasted turkey
- 3/4 cup mayonnaise
- 1/4 cup Honey Mustard Vinaigrette
- 1/2 cup walnuts, coarsley broken
- 3 celery stalks, thinly sliced
- 1/4 teaspoon salt
- Ground black pepper to taste
- 1/2 cup red grapes, sliced in half (optional)
Classic Chicken Piccata
By linda1949
Season chicken with salt and pepper
- 4 boneless chicken cutlets (1 lb)
- Juice of 2 lemons (1/3 cup)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/3 cup all purpose flour
- Large zip-top bag
- 2 tablespoons canola oil
- 3 tablespoons unsalted butter, divided
- 1/2 cup chicken broth OR stock
- 2 tablespoons capers
Rotisserie Pork Roast
By linda1949
Mix marinade ingredients. Cut shallow slits into both sides of roast
- Marinade:
- 3 1/2 - lb. pork loin roast
- salt
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons garlic puree
Butternut Squash
By linda1949
Heat 2 tablespoons extra-virgin olive oil in a large pot over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 2 large butternut squash, trimmed, peeled, seeded and cut into 3/4" chunks
- 1 teaspoon coarse salt
- 1 cup water
- Pepper to taste
Brown Butter Brussel Sprouts
By linda1949
Blanch brussels sprouts whole in boiling salted water until al dente, 4 to 5 minutes or until tender
- 1 1/2 lbs. brussels sprouts
- 4 tablespoons extra-virgin olive oil
- 4 tablespoons sliced shallots
- Kosher salt
- Freshly ground black pepper
- 4 tablespoons butter
- 4 teaspoons lemon zest
Spinach Squares
By linda1949
THE BIG SECRET IS TO SQUEEZE THE SPINACH UNTIL ALL LIQUID IS REMOVED
- 2 10 oz. packages of Birds Eye Frozen Chopped Spinach, thawed
- 4 tablespoons soft butter
- 1 cup flour
- 1 teaspoon baking powder
- 1 lb. shredded Cheddar Cheese
- 3 large eggs
- 1 1/4 cups milk - DO NOT USE SKIM MILK
- 1/2 cup finely chopped onions