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Recipes
Chili Verde
By Traceylu-2
341 cal, 14 g fat, 47 g protein
- 3 pounds pork shoulder, excess fat trimmed, cut into 1-inch pieces
- Salt and pepper
- 1 medium yellow onion, thinly sliced
- 1 cup green tomatillo salsa
- 1 1/2 cups low-sodium chicken broth
- Fresh cilantro and lime wedges, for serving
Cream Cheese & Raspberry Coffee Cake
By Traceylu-2
In a large mixing bowl, beat cream cheese, sugar, & butter on med
- 1 - 8 oz. pkg cream cheese (or Neufchatel), softened
- 1 cup sugar
- 1 3/4 cups flour
- 1/4 cup milk
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 2 eggs
- 1/2 tsp vanilla
- 1/2 tsp baking soda
- 1/2 cup seedless raspberry preserves
- Sifted powder sugar
Parmesan Shortbread Rounds
By Traceylu-2
Preheat oven to 350°F. Line baking sheet with parchment paper
- 1-3/4 cups flour
- 3/4 cup plus 2 Tbls. grated Parmesan cheese (about 2-1/2 oz)
- 1 tsp. coarse kosher salt
- 1/8 tsp. powdered garlic
- Pinch of cayenne pepper
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
Jeweled Rice
By Traceylu-2
In a med saucepan, melt butter over med heat
- 2 Tbls unsalted butter
- 1 yellow onion, diced medium
- salt and pepper
- 1 cup white rice
- 2 cups water
- 1/2 cup golden raisins
Olive Tomato Feta Salad with Artichokes
By Traceylu-2
fresh and delicious summer salad!
- 6 oz can black olives, drained
- 8 oz container cherry or grape tomatoes, halved
- 14 oz can quartered artichoke hearts, drained and chopped
- 2 stalks celery, sliced
- 1/2 cup shredded carrots
- 6 oz container Feta cheese crumbles
- 1/4 cup flat leaf parsley, chopped
- 2-3 Tbls Trader Joe's Greek Feta dressing
Apple Buttermilk Pancakes
By Traceylu-2
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt
- 1 cup all-purpose flour (spooned and leveled)
- 1 tablespoon sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 cup buttermilk
- 1/2 cup applesauce
- 1 large egg
- 1 tablespoon unsalted butter, melted
- Cooking spray
- 1 apple, peeled and diced small (1 cup)
Chicken Piccata
By Traceylu-2
From Cuisine at Home magazine
- 4 chicken cutlets, pounded to 1/4" thickness
- 2 tablespoons vegetable oil
- 1/4 cup dry white wine
- 1 teaspoon garlic
- 1/2 cup low sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers
- 2 tablespoons unsalted butter
- fresh lemon slices
Shredded BBQ Chicken
By Traceylu-2
Place chicken in crockpot with half theBBQsauce, and the remaining ingredients
- 6-8 skinless, boneless chicken breast halves
- 1 (12 ounce) bottle barbeque sauce, seperated
- 1/2 cup Italian salad dressing
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
Pasta with Spinach & Artichokes
By Traceylu-2
Preheat oven to 375F and place rack in the middle of the oven
- Salt
- 1 pound semolina or whole wheat penne
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped or grated
- 3 tablespoons flour
- 1/2 cup white wine
- 2 cups milk
- Freshly grated nutmeg, about 1/4 teaspoon or to taste
- 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a kitchen towel
- 1 10-ounce box frozen chopped artichokes, defrosted and wrung dry in a kitchen towel
- Black pepper
- 1 1/2 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
- 1 1/2 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top
Ranch Oyster Crackers
By Traceylu-2
from Penzey's catalog
- 1/2 cup butter flavored oil, such as Orville Redenbacher or Kernel Seasons
- 2-3 Tbls Buttermilk Ranch dressing mix
- 1/4 tsp garlic powder or roasted garlic powder
- 1/4 tsp dill weed
- 2 - 9 oz bags oyster crackers