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Recipes
Tuscan Chicken Skillet
By pga_jam
1. Season the chicken with salt and pepper
- Ingredients
- 2 Tbsp. olive oil, divided
- 1 lb. chicken breast tenderloins
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 tsp. oregano
- 1/2 tsp. thyme
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 12 oz. mushrooms, sliced
- 2/3 c. sundried tomatoes, chopped
- 1 (15 oz) can Cannelini Beans, drained and rinsed
- 2 (15 oz) cans fire roasted diced tomatoes
- 1 Tbsp. sugar
- Salt and pepper, to taste
- Parsley for garnish
Peanut Butter Cake Mix Cookies
By pga_jam
Combine all ingredients in a bowl and mix them
- 1 package yellow cake mix
- 1 cup creamy peanut butter
- 1/2 cup vegetable or canola oil
- 2 large eggs
Baked Banana Chips
By pga_jam
Slice bananas very thin (1/8"), brush with lemon juice mixed with just a little water, sprinkle with cinnamon and k...
- Bananas
- Lemon Juice
- Water
- Cinnamon
- Kosher Salt
Macaroni/Corn Crock Pot
By pga_jam
Don't drain any cans. Add salt and pepper to taste
- 1 can creamed corn
- 1 can sweet corn
- 1 stick light margarine
- 1 cup elbow macaroni
- 1 cup velveeta.
- Salt
- Pepper
Hot Chicken Salad
By pga_jam
Servings: 8-10 servings Prep Time: 10 min Cook Time: 20 min Difficulty: Easy
- 2 tablespoon fresh lemon juice
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 cup slivered almonds
- 1 cup diced celery
- 2 cup cooked chicken breast meat, cubed
- 1 cup mayonnaise
- 1 cup grated sharp cheddar cheese
- 2/3 cup crushed potato chips
Buffalo Chicken Pasta Bake
By pga_jam
1. Preheat oven to 350* and prepare a deep baking dish
- 1 16 oz. box Penne pasta, cooked and drained
- 3 boneless, skinless chicken breasts; cubed and cooked
- 1/2-1 C. Franks Hot Sauce
- 3/4 -1 + C. Ranch dressing
- 1-2 C. Shredded cheese (Colby Jack or Cheddar)
Spinach Egg Cups
By pga_jam
(Off Pinterest)
- A little olive oil (for cooking the mushrooms)
- 1 (10 oz) package fresh spinach (I used the baby ones) --- about 284 grams
- 4 eggs (if the yolks are quite small I use 5 eggs)
- 1 cup shredded cheese of your choice (I use mozzarella or the Italian Blend)
- 1 (8 oz package) mini-bella mushrooms, chopped
- 1-2 Tbsp, heavy cream or half-and-half (optional)
- Salt and Pepper, to taste
- Variation - If you don't fancy mushrooms, try asparagus or bell peppers with the spinach. Also, add some onions to the mix. I add some when I do not use mushrooms.
Southwestern Two Bean Soup
By pga_jam
Makes approx 10 cups Calories: 292 Total Fat: 5 gm Saturated Fats: 1 gm Trans Fats: 0 gm Cholesterol: 42 mg Sodium
- 4 raw, boneless, skinless chicken breasts (about 8 oz. each)
- 1 (15 ounce) can pinto beans (rinsed and drained) or 1 1/3 cup home cooked beans
- 1 (15 ounce) can black beans (rinsed and drained) or 1 1/3 cup home cooked beans
- 1 (28 ounce) can diced tomatoes in juice, low sodium is best
- 1 pound frozen and thawed organic corn (organic to avoid GMO corn)
- 1 (12 ounce) jar of your favorite salsa, no sugar added
Slow Cooker Cream Cheese Chicken Chili
By pga_jam
Drain and rinse black beans
- 1 can black beans
- 1 can corn, undrained
- 1 can Rotel, undrained
- 1 package ranch dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
- 1 8 oz package light cream cheese
- 2 chicken breasts
Creamy Tomato Tortellini Soup
By pga_jam
Saute garlic with the olive oil in a large stock pot over medium heat until golden brown
- 2 whole large Cloves Of Garlic Minced
- 2 Tbl Olive Oil
- 2 10 3/4 oz Cans of Condensed Tomato Soup
- 1/4 cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste
- 2 cups Half-and-half
- 2 cups Chicken Stock
- 1 tsp Onion Powder
- 1 Tbl Italian Seasoning
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 whole 9 Oz Package Of Cheese Filled Tortellini
- 1/2 cup Shredded Parmesan Cheese, for garnish