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Recipes
SLOW-COOKER SALSA CHICKEN! This is low fat and Low Carb
By Betty2534
Place the chicken in a slow cooker
- 2 lbs. (32 oz.) chicken breasts, boneless and skinless
- 1 cup salsa, homemade or purchased
- 1 cup petite diced canned tomatoes (choose low-sodium)
- 2 tbsp. taco seasoning
- 1 cup onions, diced fine
- 1/2 cup celery diced fine
- 1/2 cup carrots, shredded (you can leave these out if you are concerned about the carbs)
- 3 tbsp. sour cream, reduced fat (can use regular sour cream if you like)
Fabio's Perfect Lasagna
By Betty2534
Fabio whips up an easy béchamel sauce, then gives us his tricks & tips how to best prepare the ultimate comfort fo...
- Ingredients:
- Béchamel Sauce
- Recipe by Fabio Viviani
- Yields: 1 1/2 quarts sauce
- 1 stick (4 oz.) butter
- 2 oz. all-purpose flour
- 1 tsp. nutmeg
- 1 quart milk
- salt and pepper to taste
- Easy Lasagna
- Recipe by Fabio Viviani
- Yields: 1 9x13 lasagna
- Ingredients:
- 1 batch Fabio's Béchamel Sauce
- 3 cups Parmesan cheese, grated
- 1-2 quarts Fabio's Bolognese Sauce
- 1 batch Fabio's Fresh Pasta, rolled into large sheets
- 1/2 cup Parmesan cheese, grated
Chile Rellenos Bake
By Betty2534
Wash the chiles, removing the seeds, and dry on paper towels
- 3 7-oz. cans whole green chiles
- 1 pound cheddar cheese, grated
- 1 pound jack cheese, grated
- 4 eggs
- 1 13-oz. can evaporated milk
- 3 tablespoons flour
- 1 teaspoon salt
- 1 6-oz. can tomato paste
White Castle Sliders
By Betty2534
In a large bowl mix the hamburger, Lipton onion soup mix, peanut butter, and milk
- 1 1/2 pounds hamburger
- 1 package Lipton onion soup mix
- 1 tablespoon peanut butter (yes, peanut butter.. trust me)
- 1/2 cup milk
- 1 onion, finely chopped
- Sara Lee Classic Dinner Rolls (or the really soft small-sized dinner rolls from the bakery), sliced in half
- Cheese slices(you can use Kraft Singles or sliced Velveeta cheese.. we used Velveeta)
San Francisco-Style Cioppino
By Betty2534
For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery...
- 1/4 cup olive oil
- 1 small carrot, chopped
- 1 small yellow onion, chopped
- 1/2 green bell pepper, chopped
- 2 ribs celery, chopped
- 5 cloves garlic, chopped
- 1 small serrano chile
- 1/2 bunch fresh basil, chopped
- 1/2 bunch fresh oregano, chopped
- 1/2 teaspoon fennel seeds
- 1 1/2 teaspoons black peppercorns
- 1 bay leaf
- 1/2 bottle good red wine
- 2 teaspoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce (recommended: Tabasco)
- 10 cups canned pureed tomatoes, about 5 (15-ounce) cans (recommended: Di Napoli, San Marzano-style)
- Fish Stock, recipe follows
- 3 whole Dungeness crab legs and bodies, with the crabmeat intact
- 18 littleneck clams, scrubbed clean
- 18 black mussels, bearded and scrubbed clean
- 1 1/2 pounds fresh sea bass or other firm fish, cut into 1 1/2-inch pieces
- 12 peeled and deveined prawns (shells reserved for stock)
- Serving suggestion: garlic bread
- 1 pound fresh fish bones, plus the head if you can get it
- 2 ribs celery, coarsely chopped
- 1 small carrot, coarsely chopped
- 1 small yellow onion, coarsely chopped
- 2 cloves garlic, mashed
- 1/4 bunch parsley stems
- 1 bay leaf
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon fennel seeds
- Shells from the prawns
- 11 to 12 cups clam juice
Funeral Sandwiches
By Betty2534
Slice rolls, if needed. Squeeze 24 rolls on an 11x15 inch sheet pan (it's okay if they are touching)
- Sauce of yumminess:
- Dinner rolls*
- 24 + slices Black Forest Ham (I used Castlewood brand from Sam's, deli ham would be great too)
- 24 slices Swiss Cheese (I used the pre-sliced Tillamook, and cut the slices into smaller squares, then also used the edge pieces, 2 edge slices per sandwich)
- 1 cube butter, melted
- 1/4 cup brown sugar
- 2 Tbs. Dijon mustard
- 1 Tbs. Worcestershire sauce
- 1 Tbs. poppy seeds (I used slightly less - they are mostly for aesthetics, I think)
- 1 tsp. onion powder
Penne
By Betty2534
Cook pasta according to package directions in lightly salted water
- 1 pound Penne
- 4 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 4 cloves Garlic, Minced
- 3/4 cups Dry White Wine
- 3/4 cups Low-sodium Broth, More If Needed
- 1 bag Baby Spinach
- 2 cups Grape Tomatoes, Halved Lengthwise
- 4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler
Fish Tacos
By Betty2534
What to do with leftover fish or any other seafood, whether leftover or not
- Soft Tacos
- 12 corn tortillas
- 2 cups flaked grilled halibut (any seafood will work)
- 1/2 head cabbage, finely shredded, 5 cups
- 3 green onions, including green tops cut into 1"
- 2 TBS lime/lemon juice
- 2 tomatoes, seeded and chopped
- 3/4 *3/4 cup chipotle sauce*
- Chipotle Sauce
- 1 1/2 cups mayonnaise
- 1/3 *1/3 cup buttermilk*
- 3 minced canned chipotle peppers in adobo sauce
- 1/4 cup minced cilantro
- (1 tsp white vinegar, 1/3 cup milk let sit 10-15 minutes to make sour milk)
Pasta and Bean Soup
By Betty2534
Beans 101- High in protein and virtually fat-free, these delicious pods are versatile and packed with nutrients
- 3 tbsp. extra virgin olive oil
- 2 carrots, diced
- 1 onion, diced
- 2 celery stalks with leaves, diced
- 1 fennel bulb
- 3 bay leaves, dried
- 6 sprigs thyme
- 3/4 lb. Borlotti beans
- pinch sea salt
- 4 garlic cloves - grated
- 2-3 quarts chicken or vegetable stock
- 28 oz. can diced tomatoes
- pinch sea salt
- pinch fresh ground black pepper
- extra virgin olive oil for drizzling
- 2 cups small shaped pasta
- 20 fresh basil leaves
Zucchini Pancakes with Basil Chive Cream
By Betty2534
Basil Chive Cream Blend together: Sour cream, water, basil, chives, and salt in a blender until smooth and pale gre...
- Basil Chive Cream
- 3/4 cup sour cream
- 2 TBS water
- 1/4 cup chopped fresh basil
- 2 TBS chopped fresh chives
- 1/2 tsp salt (to taste)
- Pancakes
- 4 cups coarsely grated zucchini (about 1 pound)
- 1 1/4 tsp salt
- 1/4 cup all-purpose flour
- 1 1/2 tsp sugar
- 1/4 black pepper
- 2 large egg whites
- 4 TBS vegetable oil or canola oil