EdieK's profile page
Recipes
Chicken Enchiladas
By EdieK
Heat oven to 400°. Pour the can of enchilada sauce into a pie dish
- 16 ounce bottle or can enchilada sauce
- 6 low-fat or fat-free tortillas
- 1 jar salsa
- 2 cans refried beans
- 1/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded sharp Monterey Jack cheese
- 1/2 cup low-fat sour cream
- 1/4 cup kalamata olives , pitted
- 1 jalapeño , chopped and seeded
- Roasted Chicken
Vegetable, Hamburger and Barley Soup
By EdieK
Ground beef and garden vegetables swim with barley and garlic-pepper in this savory broth-based soup
- 2 2
- lb. lean (at least 80%) ground beef
- 2 2
- cups chopped onions (4 medium)
- 4 4
- cups purchased shredded cabbage (from 16-oz. pkg.)
- 2 2
- cups thinly sliced celery (about 4 stalks)
- 1 1/2 1 1/2
- cups uncooked quick-cooking barley
- 1 1
- (1-lb.) pkg. Green Giant® Frozen Mixed Vegetables
- 5 5
- (14.5-oz.) cans stewed tomatoes, undrained
- 2 2
- (32-oz.) cartons beef broth
- 2 2
- tablespoons Worcestershire sauce
- 1 1/2 1 1/2
- teaspoons seasoned salt
- 1 1
- teaspoon garlic-pepper blend
- 1/2 1/2
- teaspoon dried thyme leaves
Dad's Hobo Stew
By EdieK
Saute the the ham, onion and mushroom together until ham is browned and onion and mushroom is soft
- 1-2 cups of uncooked ham cubed into 1/2 inch sizes.
- 1 cup of diced onion
- 1-1 1/2 cups of sliced mushrooms.
- 2 cups of mini carrots.
- 2 cups of turnip/rutabaga diced/cubed/sliced. whatever your pleasure.
- 6-8 potatoes (about size of tennis ball) cut in half.
- Mrs Dash to taste.
Mixed Vegetable Gratin
By EdieK
Colourful mixed vegetables get a special treatment with this flavorful sauce and crispy topping
- 1 package (1 lb/500 g) frozen chunky mixed vegetables, thawed (about 5 cups/1.25 L)
- 1 tbsp (15 mL) butter
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) dried thyme
- 1/4 cup (50 mL) all-purpose flour
- 2 cups (500 mL) milk
- 1 tsp (5 mL) Dijon or dry mustard
- 1 1/2 cups (375 mL) shredded Gouda or Cheddar cheese, divided
- Salt and pepper
- 1 cup (250 mL) fresh bread crumbs (whole wheat or white)
- 2 tbsp (30 mL) chopped fresh parsley
Basic Ham & Beans (Pressure Cooker)
By EdieK
Easy way to make ham and beans and not have to wait all day for it! I have made this recipe to fit into my 5 quart ...
- 1 1/2 pounds dry white beans
- 1 1/2 pounds ham
- 4 1/2 cups water
- 1 small yellow onion, diced
- 1 small garlic clove, minced
- 1 bay leaf
- Salt & pepper
Ham and cheese frittata
By EdieK
Preheat oven to 350F. Lightly oil or spray a 9-in
- 6 eggs
- 1 tsp dried oregano leaves
- 1 cup shredded cheddar cheese
- 1/2 cup diced ham steak, about 60 g
- 1 plum tomato, diced
- 1/2 yellow pepper, diced
- 1 large green onion, thinly sliced
Apple and Sweet Pepper Chutney
By EdieK
Chutneys are a delicious sweet - savoury compliment for cheeses, and meats such as chicken or pork
- 7 cups (1.75 L) chopped peeled Ontario Apples (McIntosh, Golden Delicious, Empire or Idared)
- 2 cups (500 mL) chopped Ontario Onions
- 1-1/2 cups (375 mL) diced Ontario Sweet Red Peppers
- 1-1/2 cups (375 mL) diced Ontario Sweet Yellow Peppers
- 3 cloves Ontario Garlic, minced
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) ground cloves
- 1/2 tsp (2 mL) crushed hot red pepper flakes
- 2 cups (500 mL) packed brown sugar
- 1 cup (250 mL) apple cider vinegar
- 2/3 cup (150 mL) currants
Slow Cooker Barbeque Beans
By EdieK
Combine all ingredients in crock pot and cook on high for 3-5 hours
- 2 cans pinto beans (drained but not rinsed)
- 1 large can cannellini beans (drained but not rinsed)
- 2 andouille chicken sausage links, diced (you can subsitute 1/2 package turkey smoked sausage)
- 1/2 cup ketchup
- 1/4 cup mustard
- 1/4 cup pure maple syrup
- 2 TB Worcestershire
- 2 TB chili powder
- 1 TB smoked paprika
- small pinch of salt and big pinch of fresh ground pepper
Egg Salad Sandwich (the only one I'll eat)
By EdieK
I've realized that 90% of the challenge here is properly boiling the egg
- 6 large eggs
- 1-2 tablespoons mayonnaise (or Greek yogurt)
- Salt and pepper
- A tiny squeeze of lemon juice
- 2 stalks celery, washed and chopped
- 1/2 bunch chives, chopped
- 2 small handfuls of lettuce
- 8 slices of whole grain bread, toasted
Baked Butternut-Squash Rigatoni
By EdieK
Sweet squash adds color and seasonal flavor to this creamy, cheesy pasta dish
- 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
- 3 clove(s) garlic, smashed
- 2 tablespoon(s) olive oil, plus more for baking dish
- 1 pound(s) rigatoni
- 1/2 cup(s) heavy cream
- 3 cup(s) (about 12 ounces) shredded fontina
- 2 tablespoon(s) chopped fresh sage
- 1 tablespoon(s) salt
- 1 teaspoon(s) freshly ground pepper
- 1 cup(s) panko breadcrumbs