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Recipes
Zucchini and Eggplant Casserole
By Betty2534
Preheat oven to 350 degrees F
- 3 medium zucchini, thinly sliced (4 cups)
- 2 large red sweet peppers, coarsely chopped (2 cups)
- 2 medium onions, coarsely chopped (1 cup)
- 1 medium eggplant peeled and coarsely chopped (5 cups)
- 2 cloves garlic, minced
- 3 Tbsp. olive oil
- 4 eggs
- 1/2 cup light mayonnaise
- 4 oz. Pecorino-Romano cheese, grated (1 cup)
- 8 oz. shredded mozzarella cheese (2 cups)
- 12 rich round crackers, crushed (about 2/3 cup)
Pillsbury.com
By Betty2534
DIRECTIONS: Heat oven to 425°F
- inch pieces1can (10 3/4 oz) cream of chicken with herbs soup1/2cup Green Giant® frozen sweet peas1/4cup water1/2teaspoon freshly ground pepperCrust1Pillsbury® refrigerated pie crust, softened as directed on box
Artichokes in the Pressure Cooker
By Betty2534
Put the metal rack in the bottom of the pressure cooker
- 2 medium-sized artichokes
- 2 cups water
- 1/2 tsp. dried lemon zest or 1-2 tsp. fresh lemon zest
- 1 tsp. dried shallots or 2 tsp. minced fresh shallots
- (You can use any flavorings of your choice such as onions, garlic, chiles, or herbs.)
Gluten Free Instant Noodle Cups
By Betty2534
*Ingredient details and sources: Nutritional Yeast—I used Bragg brand “Nutritional Yeast Seasoning,” and...
- Bouillon Powder
- 1/2 cup (40 g) nutritional yeast flakes*
- 2 tablespoons kosher salt
- 2 tablespoons onion flakes (can substitute 1 tablespoon onion powder)
- 1 1/2 teaspoons garlic powder
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon wasabi powder (if you can’t find it, leave it out)*
- 1/8 teaspoon ground ginger
- 1 tablespoon coconut palm sugar (can substitute regular granulated sugar)
- Instant Soup
- 4 “nests” gluten free ramen or rice noodles*
- 2 cups fresh baby spinach leaves
- 3/4 cup shredded carrots (from about 2 medium carrots)
- 1 cup cubed extra-firm tofu or diced cooked chicken
- 2 tablespoons gluten free miso paste*
- 4 teaspoons gluten free soy sauce*
- 1/4 cup Bouillon Powder
- 1/2 to 3/4 cup chopped fresh scallion greens*
Taco Fiesta Chicken Lasagna
By Betty2534
Spray 15x12 inch sheet of foil and 13x9 inch glass baking dish with cooking spray
- 2 (14 1/2 ounce) cans diced tomatoes with mild green chilies, undrained
- 1 ⁄2 cup thick & chunky salsa
- 3 cups cubed cooked chicken...
- 1 (16 ounce) can refried beans
- 1 ⁄2 cup sour cream
- 12 uncooked lasagna noodles
- 3 cups shredded colby-monterey jack cheese
- 1 ⁄2 cup chopped green onion
- 1 ⁄4 cup sliced ripe olives, if desired
- 1 ⁄4 cup chopped fresh cilantro
Oven-Fried Chicken Chimichangas
By Betty2534
1 Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions
- 2/3 cup picante sauce or 2/3 cup your favorite salsa
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano leaves, crushed
- 1 1/2 cups cooked chicken, chopped
- 1 cup shredded cheddar cheese
- 2 green onions, chopped with some tops (about 1/4 cup)
- 6 (8 inch) flour tortillas
- 2 tablespoons margarine, melted
- shredded cheddar cheese, for serving
- chopped green onion, for serving
- picante sauce, for serving
Bacon, Tomato and Cheddar Breakfast Bake with Eggs
By Betty2534
1. Preheat the oven to 350°
- 1 pound bakery white bread, cut into 1-inch cubes (16 cups)
- 1/4 cup extra-virgin olive oil
- 1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
- 1 large onion, halved and thinly sliced
- One 28-ounce can whole Italian tomatoes--drained, chopped and patted dry
- 1/2 teaspoon crushed red pepper
- 1/2 pound extra-sharp cheddar, shredded (about 2 cups)
- 1/2 pound Monterey Jack cheese, shredded (about 2 cups)
- 2 tablespoons snipped chives
- 1 3/4 cups low-sodium chicken broth
- Salt
- 8 large eggs
- Hot sauce, for serving
Any Extra Pulp From Juicing Lemons
By Betty2534
Added by Take your lemon peel and run it through the slicing attachment of your food processor
- Any Extra Pulp From Juicing Lemons
- 28 pieces Waste Lemon Peel
- 12 cups Sugar, Or As Needed
- 4 Tablespoons Cloves
Southern Down-Home Fried Chicken
By Betty2534
Pat the chicken dry, then set aside
- 5 large eggs
- 1/2 cup buttermilk
- kosher salt
- 3 cups flour
- 1/2 cup cornstarch
- 1 1/2 tablespoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon crushed red pepper
- 1 teaspoon black pepper
- 3 1/2 lb chicken cut into 8 pieces
- peanut or vegetable oil for frying
Slow Cooker Asian Pork Roast
By Betty2534
Place slow cooker liner inside 5 to 6 quart slow cooker
- 1 Reynolds Slow Cooker Liner
- 2 Pounds pork tenderloin roast
- 3/4 Cup salsa
- 1/2 Cup honey roast flavored peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1/4 teaspoon cayenne pepper
- 3 cloves garlic, minced
- Hot cooked rice
- 1/4 Cup cashews, coarsely chopped
- 2 tablespoons chopped green onion