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Recipes
Low-Glycemic Grilled Jerk Chicken
By CathyD
If you have a milder palate, use fewer chiles; If you want more spice, replace the serrano chiles with jalapeño ch...
- 3 scallions, chopped
- 4 large cloves garlic
- 1 small onion, chopped
- 2 to 4 serrano chiles, stemmed and seeded
- 1/4 cup lime juice
- 2 tablespoons Worcestershire sauce
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon packed brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- 2 teaspoons ground allspice
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 4 boneless, skinless chicken breast halves, cut crosswise
- Nonstick cooking spray
Chicken with Buffalo Cream Sauce
By CathyD
1. Preheat oven to 400°F
- Nonstick aluminum foil
- 1 egg, beaten (or 1/4 cup egg substitute)
- 1 (8-oz) package Buffalo sauce & coating mix
- 1 3/4 lb boneless, skinless chicken breasts
- 3/4 cup plain nonfat Greek yogurt
- 1/4 cup sliced green onions
Pumpkin Molasses Pie
By CathyD
A great twist on the classic pumpkin pie
- 1 unbaced 9-inch piecrust
- 2 eggs
- 3/4 cup sugar
- 2 tablespoons molasses
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 (15-ounce) can pumpkin puree
- 1 2/3 cups heavy cream, divided
- 1/2 cup milk
- 2 tablespoons powdered sugar
Judy's cookies
By CathyD
Same as the $250.00 cookies
- 2 cups butter
- 2 cups sugar
- 2 cups brown sugar
- 4 eggs
- 2 teaspoons vanilla
- 4 cups flour
- 5 cups oatmeal **
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 24 oz. bag of chocolate chips
- 8 oz Hershey bar (plain), finely grated
- 3 cups chopped nuts (any kind)
- ** Put small amounts of oatmeal in blender until it turns to powder. (Measure out 5 cups of oatmeal and only 'powderize" that.)
Jalapeño-Cheese Sausage Cups
By CathyD
Provided by Judy Thomas, 6/4/14
- 1 lb hot ground pork sausage
- 1/2 cup Ranch dressing (bottle)
- 2 (2.1 oz) packages frozen mini-phyllo party shells, thawed
- 1/2 cup pickled jalapeño slices, drained
- 1/2 cup shredded sharp cheddar cheese
Peppers – Stuffed Southwestern Style
By CathyD
Found on keyingredient iPad app
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 6 scallions, thinly sliced, white and green parts separated
- 1/2 pound ground beef chuck
- 1 cup frozen corn
- 1 4.5-ounce can chopped green chilies
- 1 teaspoon ground cumin
- 4 ounces Monterey Jack, grated (1 cup)
- Kosher salt and black pepper
- 4 large bell peppers, halved lengthwise, ribs and seeds removed
- 1/2 cup lain low fat Greek yogurt
- Salsa, for serving
Bloody Mary Gazpacho with Shrimp
By CathyD
To prepare gazpacho, combine all ingredients except shrimp in a large bowl
Scalloped Sweet Potatoes
By CathyD
Preparation Instructions Potluck tip: if prepared in advance, bake as directed, cover and refrigerate for up to on...
- 2 pounds Sweet Potatoes
- 4 strips Bacon
- 1 whole Onion, Chopped
- 2-1/2 Tablespoons All-purpose Flour
- 1/2 teaspoons Salt
- 1/4 teaspoons Black Pepper
- 2 cups Reduced-fat Milk
- 1-1/4 cup Grated Parmesan Cheese
Goat Cheese Mashed Potatoes
By CathyD
1. Cover potatoes with cold water in a large saucepan
- 14 cups coarsely peeled, chopped russet potatoes (4 pounds)
- 1 cup whole milk (plus more if needed)
- 1/2 cup half-and-half
- 1/2 cup butter (1 stick)
- 7 ounces goat cheese, crumbled
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/4 cup snipped chives (optional)
Greek Marinade
By CathyD
1. Combine all ingredients in a jar; shake well
- 1/2 cup extra-virgin olive oil
- 1 cup fresh lemon juice
- 4 cloves garlic, minced
- 1/4 cup minced fresh oregano
- 1/4 cup minced fresh parsley
- 2 teaspoons red pepper flakes