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Recipes
Brooklyn Hash Browns
By HeatherS
1. Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a medium sauté pan over medium heat
- 4 tablespoons (1/2 stick) unsalted butter
- 2 tablespoons canola oil
- 2 large Spanish onions, halved and thinly sliced
- Kosher salt and freshly ground black pepper
- 2 pounds Idaho potatoes, peeled and cut into 1-inch dice
- 2 teaspoons smoked sweet Spanish paprika
- 2 tablespoons finely chopped fresh chives
Chicken Noodle Bake
By HeatherS
Preheat oven to 375°. Combine first 4 ingredients; beat at high speed of a mixer until well blended
- 1 cup 1 % low-fat cottage cheese
- 1/2 cup tub-style light cream cheese
- 1/2 cup fat-free mayonnaise
- 1/2 cup fat-free sour cream
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup minced fresh parsley
- 2 tablespoons stick margarine
- 1/3 cup all-purpose flour
- 1/2 cup skim milk
- 1 (10 1/2-ounce) can low-salt chicken broth
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Dash of garlic powder
- 6 cooked lasagna noodles, cooked without salt or fat Cooking spray
- 3 cups diced cooked chicken breast, divided
- 1/2 cup dry breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon paprika
Beef Bruschetta-Style Skillet Dinner
By HeatherS
This one pot meal comes together in under 30 minutes to ensure a hearty dinner the whole family will enjoy
- 1 pound of boneless beef sirloin steak, cut into thin strips
- 2 teaspoons of oil
- 2 large tomatoes, chopped
- 1 (10-ounce) can beef broth
- 4 cloves of garlic, minced
- 1 teaspoon dried basil leaves
- 1 1/2 cups instant white rice, uncooked
- 1/2 cup Kraft 4-Cheese Italiano Shredded Cheese
Kung Pao Chicken
By HeatherS
Mix 1 tablespoon soy sauce and 2 teaspoons each rice wine, cornstarch and water in a medium bowl
- 1 tablespoon plus 2 teaspoons soy sauce
- 1 tablespoon plus 2 teaspoons Chinese rice wine or dry sherry
- 3 1/2 teaspoons cornstarch
- 1 1/4 pounds skinless, boneless chicken breasts, cut into small chunks
- 1 tablespoon sugar
- 1 1/2 teaspoons Asian chili oil or sesame oil
- 3 tablespoons peanut oil
- 3 cloves garlic, thinly sliced
- 1 1 1/2 -inch piece ginger, peeled and thinly sliced
- 2 bunches scallions (whites cut into 1/2-inch pieces, greens sliced)
- 4 cups precut stir-fry vegetables
- 1/2 cup cocktail peanuts
- Cooked rice, for serving (optional)
Cherry Squares
By HeatherS
3 EGG WHITES 1 1/2 CUP BROWN SUGAR 1/2 TBSP
- 1/4 lb. BUTTER
- 1/4 cup BROWN SUGAR
- 1 cup FLOUR
- 1/2 tsp. BAKING POWDER
- mix as for shortbread. Pat down into 8" or 9" pan and bake until golden brown - at 375° F. for 12 minutes.
- Remove from oven and spread with bottle of maraschino cherries - drained and chopped.
Mini BBQ Chicken Calzones
By HeatherS
These snack-sized calzones served with BBQ sauce for dipping create the ultimate after-school treat
- Dough
- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. sugar
- 1/2 cup warm water
- 1/2 cup olive oil
- 2 tsp. active dry yeast
- Filling
- 2 tbsp. olive oil
- 1 tbsp. butter
- 1/2 red onion, chopped
- 1 clove garlic, minced
- 5 ounces cooked chicken, shredded (about 1 1/4 cups)
- 1/2 cup finely diced mozzarella
- 2 tbsp. chopped cilantro
- 2 About 2 tbsp. to 3 tbsp. barbecue sauce
- Salt and freshly ground pepper, to taste
- Assembly
- 2 eggs whites, beaten
Macaroons
By HeatherS
Drop on greased sheet and bake in a moderate oven
- 3 egg whites beaten stiffly
- 1 cup dates
- 1 cup walnuts
- 1 cup coconut
- 1 cup corn flakes
- 1 cup sugar
Chicken Casserole
By HeatherS
Roll chicken pieces in flour seasoned with salt and pepper, and brown in hot oil
- 2 pkgs. (about 4 lbs.) chicken breasts or thighs, skinned
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 cups fresh or 2 cans sliced mushrooms
- 2 cans (19 oz.) tomatoes
- 1 can (10 oz.) mushroom gravy
Roasted Vegetable Soup
By HeatherS
Roasted vegetables have a sweet, smoky flavor
- 6 beefsteak tomatoes, halved and cored
- 2 leeks, white and pale-green parts cut into 1/2-inch pieces
- 2 carrots, cut into 1/4-inch pieces
- 4 cloves garlic
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
- 1/4 cup chopped fresh basil
Green Bean Casserole
By HeatherS
Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray
- 4 (14.5-ounce) cans French-style green beans, drained
- 1 (10.75-ounce) can cream of mushroom soup
- 1/2 cup whole milk
- 2 tablespoons soy sauce
- 1 (6 oz) can french-fried onions, divided