Cmschnettler's profile page
Recipes
Foil-Pack Taco Chicken
By cmschnettler
Heat oven to 400°F. Sprinkle chicken with seasoning mix
- 4 small boneless skinless chicken breasts (1 lb.)
- 4 tsp. Taco Seasoning Mix
- 1/2 lb. red potatoes (about 2), thinly sliced
- 3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
- 1/2 cup Chunky Salsa
- 1/4 cup Light Sour Cream
Chocolate Shortbread Squares
By cmschnettler
Preheat oven to 350 degrees F (175 C)
- 2/3 cup butter, softened
- 1/4 cup white sugar
- 1 1/4 cups all-purpose flour
- 1 1/4 cups semi-sweet chocolate chips
Maple Apple Crisp
By cmschnettler
Preheat oven to 375 degrees F (190 degrees C)
- 5 apples - peeled, cored, and sliced
- 3/4 cup maple syrup
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1 pinch salt
- 1/2 cup butter, softened
Zucchini Lasagna (Mya)
By cmschnettler
Preheat the oven to 350 degrees
- For the zoodles:
- 3 Large zucchini
- 1 Tbsp Salt
- For the lasagna:
- I package frozen, chopped spinach,squeezed dry
- 1 Cup Onion, diced (1 small onion)
- 1 8 oz. package fresh mushrooms, sliced
- 2 Tbsps Olive oil
- 1 tsp Salt
- pepper
- 1 1/2 Tbsps Fresh garlic, diced
- 1 14 oz Jar of pizza sauce
- 1 15 oz Container of light or fat-free ricotta cheese
- 1 Large egg
- 8 oz Light Mozzarella cheese, grated
- 2 Tbsps Parmesan Cheese (I use that really fine, pre-grated stuff)
- 1 can drained, sliced black olives
Mexican Chicken Lime Soup
By cmschnettler
In a large saucepan, heat the olive oil over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 6 cloves garlic, thinly sliced
- 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces
- 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
- 6 cups chicken broth
- 1/2 cup chopped fresh cilantro
- Juice of 2 limes
- Salt and pepper
- 1 hass avocado, thinly sliced lengthwise into 12 pieces
- Crushed tortilla chips
Jalapeño and Sweet Corn Chowder
By cmschnettler
Heat a large sauce pan or dutch oven to medium heat
- 1 small sweet onion, peeled and chopped
- 1 tablespoon olive oil
- 6 ears of sweet corn, husk and silk removed and cut from the cob
- 2 fresh jalapeños, seeded and chopped
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 ounces reduced fat cream cheese (room temperature so it melts well)
- 1/3 cup heavy cream
- 1 1/2 cups shredded sharp white cheddar cheese
Southwest Breakfast Quesadilla
By cmschnettler
Coat a medium nonstick skillet with nonstick cooking spray
- 1 egg, whipped
- 1/8 - 1/4 teaspoon salt-free southwest chipotle seasoning blend
- 1 whole wheat flour tortilla
- 2 tablespoons shredded part-skim mozzarella cheese
- 2 tablespoons canned no-salt-added black beans, rinsed and drained
- 2 tablespoons refrigerated fresh pico de gallo or chopped tomato
- Refrigerated fresh pico de gallo or chopped tomato (optional)
Sweet Mini Bell Pepper Poppers
By cmschnettler
Heat broiler. Combine avocados, beans, corn and salsa; spoon into peppers
- 1 avocado, finely chopped
- 3/4 cup rinsed canned black beans
- 1/2 cup frozen corn, thawed
- 1/2 cup Salsa
- 1 lb. assorted sweet mini peppers, cut lengthwise in half, seeded
- 1 cup Mexican Style Finely Shredded Four Cheese
- 2 Tbsp. chopped fresh cilantro
Ramen Taco Salad
By cmschnettler
Mix dressing, hot sauce and lime juice until blended
- 1/2 cup KRAFT Classic Ranch Dressing
- 1/2 cup TACO BELL® Hot Restaurant Sauce
- 2 Tbsp. fresh lime juice
- 2 pkg. (3 oz. each) ramen noodle soup mix
- 1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
- 1 cup frozen corn, thawed
- 1 cup rinsed canned black beans
- 1 cup KRAFT Shredded Sharp Cheddar Cheese
- 1/2 cup coarsely chopped fresh cilantro
Chicken Enchilada Wraps
By cmschnettler
In a large skillet heat butter over medium heat until melted
- 1 tablespoon butter
- 2 skinless, boneless chicken breast halves, finely chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 clove garlic, minced
- Dash cayenne pepper
- 1 3 ounce package cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese (2 ounces)
- 1/4 cup sour cream
- 1 10 ounce can diced tomatoes and green chiles, drained
- 1/4 cup thinly sliced green onions (2)
- 2 tablespoons snipped fresh cilantro
- 6 8 inches flour tortillas
- 12 leaves Boston, bibb, or green leaf lettuce
- Cucumber slices, avocado slices, or tomato slices (optional)