Cmschnettler's profile page
Recipes
Avocado Cream Cheese
By cmschnettler
Set aside one-fourth of the avocado
- 1 ripe medium avocado, halved, seeded, and peeled
- 1/4 cup low-fat buttermilk
- 3 tablespoons whipped reduced-fat cream cheese
- 1 tablespoon lime juice
- 2 cloves garlic
- 1/8 teaspoon cayenne pepper
- Dash cayenne pepper
- Fresh vegetable dippers, such as red sweet pepper strips, cucumber slices, celery sticks, Belgium endive leaves, and/or fresh cauliflower florets
Vegetarian Reubens with Russian Dressing
By cmschnettler
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
Cherry Cheesecake
By cmschnettler
Process graham crackers in a food processor until finely ground
- 1 can cherry-pie filling
- Half a 14-ounce box graham crackers, preferably whole-wheat
- 1/2 cup chopped pecans, toasted (see Tips)
- 1/3 cup canola oil
- 2 8-ounce packages reduced-fat cream cheese (Neufchâtel), softened
- 2 cups nonfat plain or vanilla Greek yogurt
- 6 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
Creamy Cilantro Lime Chicken
By cmschnettler
Preheat oven to 375º F and season chicken breasts with salt and pepper
- 4 4 4 boneless, skinless chicken breasts
- 1 1 1 cup low-sodium chicken broth
- 1/2 1/2 1/2 cup yellow onion, finely chopped
- 1/4 1/4 1/4 cup heavy cream
- 2 2 2 tablespoons extra-virgin olive oil
- 2 2 2 tablespoons unsalted butter
- 1 1/2 1 1/2 1/2 tablespoons fresh cilantro, finely chopped, plus extra for garnish
- 1 1/2 1 1/2 1/2 tablespoons freshly squeezed lime juice, plus lime wedges for garnish
- 1/2 1/2 1/2 teaspoon red pepper flakes
- to salt and freshly ground pepper, to taste
- asparagus
Sweet Potato Fries
By cmschnettler
Preheat oven to 425 degrees F
- 2 medium sweet potatoes (about 1 pound total)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
Twice Baked Potatoes
By cmschnettler
Preheat oven to 350°. Scrub the potatoes and pat dry
- 7-10 large russet potatoes
- olive oil
- 1/4-1/2 tsp. SALT (Jenny uses GREY SEA SALT)
- 1/2 Cup (1 stick) butter, melted
- 1/2 Cup milk
- 1/2 Cup sour cream
- 1/2 lb. bacon, fried and crumbled
- 2 Cups shredded marble cheddar or cheddar cheese
- 1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
- 1 tsp. GREEN GODDESS SALAD DRESSING MIX
- 1/2 tsp. SMOKED SPANISH-STYLE PAPRIKA
Fiesta Lime Rice
By cmschnettler
Mix together all ingredients
- 1 C cooked brown rice
- 1/2 C black beans
- 4 T fresh pico de gallo (I used store bought)
- Juice from 1 lime
- Fresh cilantro
- Mexican seasoning
Cheesecake In A Jar
By cmschnettler
Stir together cookie crumbs, butter, and 2 tablespoons sugar in a bowl until blended
- 6 pecan shortbread cookies (such as Keebler® Sandies), finely crushed
- 2 tablespoons butter, melted
- 2 tablespoons white sugar
- 6 (1/2 pint) canning jars with lids
- 12 ounces sliced fresh strawberries
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons fresh lemon juice
- 1/2 cup white sugar
- 1/2 cup heavy cream, whipped
Sweet Potato Black Bean Enchiladas
By cmschnettler
Preheat oven to 375 degrees
- 5-6 large flour tortillas
- 2 large sweet potatoes, peeled
- 1/4 c. soy sauce2/3 c. apple cider vinegar, divided
- 2 leeks, thinly sliced
- 4 cloves garlic, chopped (1 tsp Penzeys minced garlic)
- 1 tsp cumin
- 1 dried hot chili pepper (Sanaam, Arbol, Tien Tien)
- 1 can black beans
- 3 c. grated cheddar cheese, divided
- Vegetable oil
- 1-2 c. salsa
- 1/2-1 c. sour cream (optional)
- 2 Tbs chopped cilantro
One Hour Rolls
By cmschnettler
In a kitchenaid mixer bowl, mix the 1st 4 ingredients and let stand for 15 minutes: 1 c
- 1 c. warm water
- 1/4 c. sugar
- 1/3 c. oil
- 2 Tbsp. yeast
- 1 tsp. salt
- 1 egg, beaten
- 3 1/3 c. flour