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Chicken in Mushroom Sauce

Chicken in Mushroom Sauce

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Season the chicken with about half of the salt and PEPPER

  • 2 boneless, skinless chicken breasts
  • 2 TB. butter
  • 1 lb. fresh button mushrooms, sliced (in a pinch you can substitute canned mushrooms)
  • 4 scallions, sliced (or finely diced white onions)
  • 6 oz. reduced fat cream cheese, cut in chunks
  • 2/3 Cup milk
  • 1 tsp. salt, divided
  • 3/4 tsp. PEPPER (Sabrina uses freshly ground FOUR PEPPERCORN BLEND) divided
  • 1/2 tsp. ALEPPO PEPPER
0/5 (0 Votes)

Lasagna

Lasagna

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Cook noodles according to package directions; drain

  • 9 lasagna noodles
  • 1-1/4 pounds Johnsonville® Mild Italian Links
  • 3/4 pound ground beef
  • 1 8 ounce package fresh mushrooms, sliced
  • 3 garlic cloves, minced
  • 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 2/3 cup water
  • 2 to 3 tablespoons sugar
  • 3 tablespoons plus 1/4 cup minced fresh parsley, divided
  • 2 teaspoons dried basil
  • 3/4 teaspoon fennel seed
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon coarsely ground pepper
  • 1 egg, lightly beaten
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 3/4 cup grated Parmesan cheese
0/5 (0 Votes)

Cabbage Tamales

Cabbage Tamales

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Freeze the cabbage leaves or blanch them for about 3 minutes in a large pot of boiling water to soften

  • 8 cabbage leaves
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 1/2 cups uncooked white or brown rice
  • 2 (6.5 ounce) cans tomato sauce
  • 3 teaspoons New Mexico red chile powder
  • 1 tablespoon granulated sugar
  • 2 cloves garlic, minced
  • 1/2 cup chopped onions
  • salt and ground black pepper to taste
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • 1 28 ounce can peeled tomatoes
0/5 (0 Votes)

Gorgonzola Sauce

Gorgonzola Sauce

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Bring heavy cream to boil in small saucepan over medium-high heat

  • 1 &1/2 c. heavy cream
  • 2 oz. Gorgonzola cheese, crumbled
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbs. copped fresh chives
0/5 (0 Votes)

Black Bean and Corn Tortilla Casserole

Black Bean and Corn Tortilla Casserole

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1.Heat oven to 425°F. Spray 13x9-inch glass baking dish with nonstick cooking spray

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 (14.5-oz.) cans diced tomatoes
  • 1 (15-oz.) can black beans, rinsed, drained
  • 1 tablespoon chili powder
  • 6 tablespoons chopped cilantro, divided
  • 12 (5- to 6-inch) corn tortillas
  • 1 1/2 cups (6 oz.) grated sharp cheddar cheese
0/5 (0 Votes)

Rhubarb Crisp

Rhubarb Crisp

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1. Preheat oven to 350 degrees F

  • 1 cup thinly sliced rhubarb
  • 1/2 cup chopped peeled apple
  • 3 tablespoons granulated sugar
  • 1 teaspoon instant tapioca
  • 1/4 teaspoon ground cinnamon, divided
  • 2 tablespoons all-purpose flour
  • 2 tablespoons old-fashioned rolled oats, (not steel-cut or instant)
  • 1 1/2 tablespoons packed dark brown sugar
  • 1 tablespoon finely chopped pecans
  • 1 tablespoon unsalted butter, melted
  • 2 teaspoons pure maple syrup
  • 1/8 teaspoon salt
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Santa Fe Salad with Chili-Lime Dressing

Santa Fe Salad with Chili-Lime Dressing

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* To make dressing, in a small bowl, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and ...

  • 6 Tbsp reduced-calorie mayonnaise
  • 3 Tbsp cilantro, fresh, finely chopped
  • 3 Tbsp water
  • 1 medium scallion(s), minced
  • 1 1/2 Tbsp fresh lime juice
  • 2 tsp sugar
  • 1/2 tsp chili powder
  • 15 oz canned black beans, rinsed and drained
  • 1 1/2 cup(s) cooked corn kernels, fresh or frozen
  • 2 cup(s) grape tomatoes
  • 1 medium sweet red pepper(s), cut into thin strips (about 1 1/2 cups)
  • 8 cup(s) romaine lettuce, cut into thick shreds (about 2 hearts)
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Ham and Bean Soup

Ham and Bean Soup

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Add a note Place Great Northern beans into a large container and cover with several inches of cool water; let s...

  • 1 1/2 cups dried Great Northern beans
  • 4 meaty ham hocks
  • 5 cups water
  • 1 1/2 cups sliced celery
  • 1 cup chopped onion
  • 1 large carrot, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme, or more to taste
  • 1/4 teaspoon freshly ground black pepper
0/5 (0 Votes)

Vegetarian Reubens with Russian Dressing

Vegetarian Reubens with Russian Dressing

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Prepare Russian dressing: Whisk mayonnaise and ketchup in a small bowl until smooth

  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons chopped capers
  • 1 teaspoon chopped pickle, or relish
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 small red onion, thinly sliced
  • 1 cup sliced mushrooms
  • 5 cups baby spinach
  • Freshly ground pepper, to taste
  • 4 slices rye bread
  • 1/2 cup shredded reduced-fat Swiss cheese, such as Jarlsberg Lite or Alpine Lace (2 ounces)
  • 1/2 cup sauerkraut
0/5 (0 Votes)

Bacon Omelet Roll

Bacon Omelet Roll

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HEAT oven to 350ºF. LINE 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of ...

  • 8 eggs
  • 1 c milk
  • 1/3 c flour
  • 1 red pepper, finely chopped
  • 8 slices OSCAR MAYER Bacon, cooked, crumbled
  • 3 green onions, finely chopped
  • 1 tsp. dried oregano leaves, crushed
  • 1 c KRAFT 2% Milk Shredded Sharp Cheddar Cheese
  • 1 c TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, warmed
5/5 (1 Votes)