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Recipes
Maple Apple Crunch
By RossanaV
Preheat oven to 350 F. In a bowl, combine apple slices, lemon juice, cinnamon, raisins and syrup
- Topping:
- 4 cooking apples, such as Granny Smith or McIntosh (about 1 1/2 pounds), unpeeled and thinly sliced
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/2 cup raisins
- 1/4 cup maple syrup
- 1 cup regular rolled oats, uncooked
- 1/3 cup flour
- 1/2 cup sliced almonds
- 2 tablespoons canola oil
- 2 tablespoons maple syrup
- 1 teaspoon pure almond or vanilla extract
Apricot Chicken
By RossanaV
Serve chicken and sauce over steamed rice
- 1 1⁄2 lbs boneless chicken tenderloins
- 1 1⁄2 c apricot preserves
- 1 envelope dry onion soup mix
- 1/4 cup mayonaise
Summer Squash and Sausage Casserole
By RossanaV
e-z-meals Serve with tomato and cucumber salad with balsamic dressing
- 2 lbs yellow squash, rinse & cut into chunks
- 10 crushed saltine crackers
- 1 c milk or cream
- 1 c cottage cheese
- 12 oz shredded cheddar
- 1 lb ground sausage, brown & drain
Shrimp and Wild Rice Casserole
By RossanaV
In a large skillet, saute olive oil, butter, garlic, bell pepper and onion until onion is translucent
- 2 lbs. medium shrimp (peeled and deveined)
- 1 large bell pepper, diced
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 2 cans cream of mushroom soup
- 2 cups grated cheddar cheese
- 1 box of cooked wild rice, cooked
Chicken Divan Packets
By RossanaV
Preheat the grill to medium-high heat
- 2 sheets heavy duty aluminum foil, 12"x18" each
- 2 boneless, skinless chicken breast halves
- 1 cup instant rice
- 1 (10.75-ounce) can cream of chicken soup
- 1/2 cup water
- 2 cups frozen broccoli florets
- 1 cup fresh mushrooms, sliced
- and pepper to taste
- 4 ice cubes
- 1/2 cup shredded Cheddar cheese
Bacon and sundried tomato risotto
By RossanaV
Nutritional information per serving: 407 calories, 12g total fat, 3g saturated fat, 9mg cholesterol, 653mg sodium, ...
- 2 cups reduced-sodium chicken broth
- 1-1/2 cups water
- 2 tablespoons margarine or butter
- 1-1/4 cups uncooked arborio rice or other short-grain rice
- 1 cup frozen whole kernel corn
- 1/4 cup finely snipped dried tomatoes (not oil-packed)
- 1/2 cup dry white wine or water
- 6 green onions, thinly sliced
- 4 slices bacon, crisp-cooked, drained and crumbled
- 3 tablespoons grated Parmesan or Romano cheese
- 3 tablespoons snipped fresh parsley
Poppy Seed Chicken
By RossanaV
e-z-meal Serve over steamed rice Recommended side: steamed broccoli
- 3 to 4 chicken breasts, cooked & chopped
- 2 cans cream of chicken soup
- 8 oz sour cream
- 1 tube Ritz crackers
- 2 T poppy seeds
- 1 stick melted butter
- steamed rice
Pasta Fagioli
By RossanaV
In large soup pot, brown beef along with onions, carrots, celery and garlic for 10 min
- 1 lb ground beef
- 1 c each diced onion, carrots, celery
- 2 t bottled minced garlic
- 1 can kidney beans, undrained
- 1 can great northern beans, undrained
- 2 cans 15 oz tomato sauce
- 1 can beef broth
- 1 T vinegar
- 1 1⁄2 t salt
- 1 t Italian seasonings
- 8 oz small shell pasta
Cut Flower Preserver
By RossanaV
Cut stems on diagonal, remove all leaves that will be below water line
- 2 TBSP fresh lemon juice, 1 TBSP sugar, 1/2 t. bleach, 1 quart warm water.
- OR
- 2 TBSP White Vinegar, 2 TBSP sugar, 1/2 t chlorine bleach, 1 quart warm water.
Pesto Pasta with Roasted Vegetables
By RossanaV
Good hot, cold or room temp
- 1/4 cup evoo
- 1 each: red, green and yellow bell peppers, seeds removed and cut into strips
- 2 red onions cut into 1/2" wedges
- 1 small eggplant, peeled and cut into 1" cubes
- 2 yellow squash, cut into 1/2" slices
- 4 cloves of garlic, peeled and halved
- 1 lb. bow tie, penne or rotelli pasta
- salt and pepper to taste
- pine nuts, toasted
- 1 container pesto sauce