Cmschnettler's profile page
Recipes
Mini Chicken Tacquitos
By cmschnettler
1.Cook the bacon in a 10-inch skillet over medium heat until crisp
- 1/3 of a 16-ounce package bacon (about 6 slices), chopped
- 1/2 of an 8-ounce package cream cheese, softened
- 2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained (or used leftover cooked chicken)
- 8 flour tortillas (10-inch)
- Vegetable oil (I used canola)
- 1 medium avocado, pitted, peeled and cut up
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon milk
- 1 1/2 teaspoons white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon dried parsley flakes
- 1/8 teaspoon onion powder
- dash Dried dill weed
- dash Garlic powder
- dash Ground black pepper
Portabello Power Pizza
By cmschnettler
Heat oven to 425 F. Spray both sides of the portabellos with an organic olive oil spray and place on a baking sheet...
- 2 ⁄3 cup shredded Organic Valley Low Moisture Part Skim Mozzarella
- 1 ⁄3 cup tomato sauce
- 4 portabella mushrooms, wiped clean and stems removed (medium)
- olive oil spray
- 4 fresh basil leaves
- 2 fresh garlic cloves, minced
Roasted Cauliflower and White Cheddar Soup
By cmschnettler
Wash and trim the cauliflower into bite-size pieces
- 1 head cauliflower
- 4 whole cloves garlic
- 2 tablespoons olive oil
- 1/2 cup diced yellow or white onion
- 1/2 teaspoon dried thyme (or 2 teaspoons fresh), finely chopped
- 1/2 teaspoon dried rosemary (or 2 teaspoon fresh), finely chopped
- 4 cups low-sodium chicken broth
- 1/2 cup milk
- 6 ounces sharp white cheddar cheese, shredded (about 1 1/2 cups)
- Salt and pepper to taste
- Fresh parsley for garnish
- Croutons for topping (optional)
Sweet Potato Fries
By cmschnettler
Make the fries: Put a baking sheet in the oven and preheat to 425 degrees F
- 1/2 cup panko breadcrumbs
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon extra-virgin olive oil
- Kosher salt
- 1 large egg white
- 2 medium sweet potatoes, peeled and cut into 1/4-inch-thick sticks
Zucchini Tarts
By cmschnettler
For the shells: Combine the flour and salt in a mixing bowl; cut in the shortening with two forks or your fingers u...
- Tart Shells:
- 2 Cups all-purpose flour
- 1/2 tsp. salt
- 2/3 Cup shortening
- 1/4 Cup + 2 TB. water
- Filling:
- 4 medium zucchini, peeled and grated
- 1 tsp. salt
- 1/4 Cup butter, divided
- 8 oz. fresh mushrooms, minced
- 1/4 Cup minced onion
- 1 TB. CALIFORNIA BASIL
- 1/2 Cup sour cream
- 1/4-1/2 tsp. salt, to taste
- 1/4-1/2 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
- hot sauce, to taste
Pumpkin Coffee Cake
By cmschnettler
In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well co...
- 1/3 cups Water
- 1 can Pureed Pumpkin (15 Oz)
- 2 whole Eggs
- 1 Tablespoon Vanilla Extract
- 2 teaspoons Pumpkin Pie Spice
- 1 box Yellow Cake Mix (18 Ounce Box)
- 1 teaspoon Baking Soda
- 1 cup Brown Sugar, Divided
- 1/2 cups Flour
- 1/3 cups Walnuts, Chopped
- 4 Tablespoons Butter, Melted
- 1/4 cups Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1/4 cups Heavy Whipping Cream
Cauliflower Breadsticks
By cmschnettler
Place cauliflower in any oven proof baking dish and bake for 20 minutes at 375 degrees F
- 1 head cauliflower, large (7" - 8" wide)
- 1/4 cup egg whites
- 1/2 cup + 3/4 cup (for topping) Mozzarella/Tex Mex cheese, shredded
- 1 tsp Italian herb seasoning or any dried herbs like rosemary, basil, parsley
- 1/4 tsp freshly ground black pepper
- Pinch of salt
- Marinara sauce for dipping
Salty Herbed Smashed Red Potatoes
By cmschnettler
Preheat oven to 450 degrees F
- 12 red potatoes
- kosher salt
- ground black pepper
- olive oil
- dried basil leaves
- dried thyme leaves
- dried rosemary
- Sour cream
- Chives
Easy Bistro Chicken
By cmschnettler
HEAT oil in large nonstick skillet on medium-high heat
- 2 tsp. oil
- 3 c sliced fresh mushrooms
- 1 onion, chopped
- 1 can (15 oz.) stewed tomatoes, undrained
- 1/4 c Italian Dressing
- 3 Tbsp. tomato paste
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1 c shredded mozzarella cheese
- 2 slices cooked bacon, crumbled
Tijuana Torta
By cmschnettler
Mash beans, salsa, jalapeño and cumin in a small bowl
- 1 15-ounce can black beans, or pinto beans, rinsed (see Note)
- 3 tablespoons prepared salsa
- 1 tablespoon chopped pickled jalapeño
- 1/2 teaspoon ground cumin
- 1 ripe avocado, pitted
- 2 tablespoons minced onion
- 1 tablespoon lime juice
- 1 16- to 20-inch-long baguette, preferably whole-grain
- 1 1/3 cups shredded green cabbage