Cmschnettler's profile page
Recipes
Sesame Broccoli
By cmschnettler
Cook 1 bunch broccoli spears in a steamer set over simmering water, 10 minutes
- 1 bunch broccoli spears
- 1-inch piece peeled ginger
- 1 garlic clove
- 2 Tbs water
- 2 Tbs sesame oil
- 1 Tbs rice vinegar
- Pinch sugar
- Pinch salt
Chicken Club Pasta Salad
By cmschnettler
Combine all dressing ingredients and set aside
- 8 oz pasta (I used shells)
- 8 slices bacon, cooked & drained
- 2 cups cooked chopped chicken
- 1/2 avocado, diced
- 1 tomato, seeded & diced
- 1/2 cup cheddar cheese, cubed
- Dressing
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon chives
- 1 tablespoon fresh dill
- 1 tablespoon fresh parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt & black pepper to taste
Mushroom Asiago Chicken
By cmschnettler
Pound chicken breast with a meat mallet between 2 sheets of waxed paper or heavy plastic wrap until meat is uniform...
- 1 lb Boneless Skinless Chicken Breast Halves, 2 large
- 2 Tbsp Butter
- 2 Tbsp Olive Oil, divided
- 2 cups Mushrooms, cut in half
- 1 clove Garlic, minced
- 3 Springs Fresh Thyme
- 1 1/2 cups Dry White Wine
- 1/2 cup Seasoned Flour, see below
- 1/2 cup Heavy Cream
- 1/4-1/2 cup Shredded Asiago Cheese
- 1/2 tsp Salt, or to taste
- 1/4 tsp Pepper, or to taste
Chicken Bacon Ranch Crockpot
By cmschnettler
First put the bacon, garlic, ranch dressing mix in a bowl
- 4 Boneless skinless chicken breasts
- 3 Carrots
- 2 Tablespoons of real bacon bits
- 1 Teaspoon minced garlic
- 1 Package ranch dressing mix
- 1 Can cream of chicken soup
- 1 Cup sour cream
- Cooked egg noodles
Chicken Enchilada Casserole
By cmschnettler
Heat oven to 375 degrees F
- 3 cups red enchilada sauce (I highly recommend my homemade red enchilada sauce recipe, which can be made gluten-free*)
- 16 corn tortillas, halved
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 6 scallions (green onions), thinly sliced
- 4 cups (about 1.5 pounds) shredded cooked chicken
- 3 cups shredded Monterrey Jack or Mexican blend cheese
- 1 avocado, peeled, pitted and diced
- 1/2 cup loosely-packed chopped fresh cilantro
Cranberry Pistachio Dark Chocolate Bark
By cmschnettler
Place chocolate in a microwave-safe measuring cup; microwave at HIGH 1 minute or until chocolate melts, stirring e...
- 4.5 oz shelled pistachios, coarsely chopped
- 2.5 oz dried cranberries, coarsely chopped
- 7 oz dark chocolate bar (calculations based on Hershey's Special Dark)
Crunch "Bars"
By cmschnettler
HEAT oven to 400ºF. PLACE crackers in single layer in foil-lined 15x10x1-inch pan
- 35 Saltine Crackers
- 1/2 cup butter or margarine
- 1/2 cup packed brown sugar
- 8 oz. Semi-Sweet Chocolate, chopped
- 1 cup chopped pecans, toasted
Chicken Breasts Lombardy
By cmschnettler
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to...
- 8 oz package(s) sliced fresh mushrooms
- 2 tablespoon(s) butter melted
- 4 skinned and boned chicken breasts
- 1/2 cup(s) all-purpose flour
- 1/3 cup(s) butter
- 3/4 cup(s) marsala
- 1/2 cup(s) chicken broth
- 1/2 teaspoon(s) salt
- 1/8 teaspoon(s) pepper
- 1/2 cup(s) shredded mozarella cheese
- 1/2 cup(s) parmesan cheese
- 2 green onions chopped
Spicy Vegetable Chow Mein
By cmschnettler
Cook noodles according to pkg directions, rinse & drain & toss with 1 Tbs
- 10 oz. pkg. uncooked Chinese egg noodles
- 2 Tbs. sesame oil
- 3 Tbs. soy sauce
- 2 Tbs. rice wine vinegar
- 2 tsp. lime juice
- 1 tsp. red pepper flakes
- 3 Tbs. peanut oil
- 2 cloves garlic, thinly sliced
- 1/2 c. chopped onion
- 2 Tbs. finely chopped fresh ginger
- 1 celery stalk, thinly sliced
- 1 large carrot, halved lengthwise & sliced
- 1 c. snow peas
- 1 c. fresh mushrooms, sliced
- 1/2 c. bean sprouts
Spicy Chicken Wrap
By cmschnettler
Combine the ginger, chile, onion, cumin and 1/4 teaspoon salt in a mini food processor and pulse to make a thick pa...
- 1 1-inch piece ginger, peeled
- 1 serrano chile pepper, halved, seeded and roughly chopped
- 1/2 small onion, roughly chopped
- 1/2 teaspoon ground cumin
- Kosher salt
- 1/2 cup low-fat ranch dressing
- 2 teaspoons fresh lime juice
- 1/3 cup chopped fresh cilantro
- 1 tablespoon vegetable oil
- 2 cups shredded rotisserie chicken, skin removed
- 2 medium carrots, shredded
- 4 pieces pocketless pita, warmed