Cmschnettler's profile page
Recipes
BBQ Ribs-Memphis Style
By cmschnettler
PLACE ribs on large sheet heavy-duty foil
- 3 lb. pork baby back ribs
- 1/2 cup packed brown sugar
- 1/4 cup bourbon
- 1/2 cup BULL'S-EYE Memphis Style Barbecue Sauce
Cocktail Meatballs
By cmschnettler
In large skillet, melt butter
- Sauce:
- Frozen meatballs
- 1/4 c. butter
- 2 onions, chopped
- 1/4 c. flour
- 3 c. beef broth
- 1 c. red wine
- 1/4 c. brown sugar
- 1/4 c. ketchup
- 2 Tbs. lemon juice
- 6 ginger snaps, crumbled
- 2 tsp. salt
- Pepper
Creamy Poblano Pepper Strips
By cmschnettler
Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides
- 6 fresh poblano chiles* (or canned, peeled)
- 3 tablespoons vegetable oil
- 1 medium white onion, thinly sliced
- 2 ears corn, kernels removed
- 1/4 cup heavy cream
- 1/4 cup Mexican crema or creme fraiche
- 1/2 cup, shredded Monterrey jack cheese
- Kosher salt and fresh ground black pepper
Healthy Monte Cristo
By cmschnettler
Spread honey mustard on bread slices; layer remaining ingredients
- 2 tsp. honey mustard
- 2 slices whole wheat bread
- 1 slice reduced-fat sharp cheddar cheese
- 4 bell pepper slices
- 1 oz. smoked ham
- 1 oz. sliced turkey
- 1 oz. sliced swiss cheese
Loaded Chicken and Potatoes Casserole
By cmschnettler
1. Preheat oven to 400 degrees
- Topping:
- 1 lb boneless chicken breasts, cubed (1″)
- 6-8 medium skin on red potatoes, cut in 1/2″ cubes
- 1/3 c olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 Tbsp paprika
- 2 Tbsp garlic powder
- 2 Tbsp hot sauce (more if you like it HOT)
- 2 c fiesta blend cheese
- 1 c crumbled bacon
- 1 c diced green onion
Black Bean Lettuce Salad
By cmschnettler
In a large bowl, whisk together avocado, cilantro and lime juice until blended
- 1 ripe avocado, mashed
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 2 (15-ounce) cans no-salt-added black beans, rinsed and drained
- 4 cups shredded romaine lettuce
- 1 cup grape tomatoes, halved
- 1 cup corn kernels, fresh or thawed if frozen
- 1 small red bell pepper, seeded and chopped
- 1/2 cup toasted pumpkin seeds
Mexican-Style Brown Rice Casserole
By cmschnettler
Instructions Preheat oven to 375ºF
- Ingredients
- 1 spray(s) cooking spray
- 4 cup(s) cooked brown rice
- 1 1/4 cups salsa
- 1 tsp ground cumin
- 15 oz canned refried beans
- 10 oz frozen corn kernels, thawed
- 4 oz canned green chili peppers, mild, diced
- 1 Tbsp chili powder
- 10 oz chopped frozen spinach, thawed and
- set to drain in a strainer over a bowl
- 3/4 cup(s) low-fat shredded Cheddar cheese, divided
- 2 Tbsp cilantro, fresh, chopped
Roasted Cauliflower Steaks With Pine Nuts
By cmschnettler
Preheat the oven to 425 degrees F
- 2 heads cauliflower, cut vertically into 1/2-inch-thick steaks (4 to 6 steaks total)
- Extra-virgin olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 2 tablespoons pine nuts
- 1 tablespoon butter
- 1/4 cup fresh parsley leaves
SPICY PARTY MIX
By cmschnettler
In a large, shallow baking pan (9 x 13 inch), combine cereals and peanuts
- 3 c. bite-sized rice or corn squares cereal
- 3 c. bite-sized wheat squares cereal
- 3/4 c. unsalted peanuts
- 1/3 c. cooking oil
- 1/2 tsp. bottled hot sauce
- 1/3 c. grated Parmesan cheese
- 1 tsp. chili powder
- 2 c. chow mein noodles or unsalted pretzels
Chicken Cashew Lettuce Wraps
By cmschnettler
For stir fry sauce: 1
- For stir fry sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground ginger
- 1 teaspoon sesame oil
- For Cashew Chicken:
- 2 chicken breasts (about 3/4 lb. total), diced
- 8 leaves of greenleaf or iceburg lettuce
- 3 tablespoons canola oil (or oil of choice)
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 teaspoon soy sauce
- 1/4 cup cashews, chopped
- Salt and pepper to taste