Cmschnettler's profile page
Recipes
Asian Chicken Salad #2
By cmschnettler
Toss all salad ingredients – green onions, lettuce, almonds, carrots, cilantro, edamame, and sesame seeds
- 1/4 cup chopped green onions
- 2-3 cups shredded lettuce or slaw (I used raw grated brussel sprouts)
- 1/2 cup whole almonds, chopped
- 2 cups shredded carrots
- 1/4 cup chopped cilantro
- 2 cups cooked, shelled edamame
- toasted sesame seeds (optional)
- 2 chicken breasts
- 1/2 cup soy sauce
- 2 cloves garlic, minced
- 1 piece minced ginger (about 1 tbs. for me)
- 2 tablespoons sugar
- 2 tablespoons 5 spice seasoning (can also sub other seasoning – I used part Garam Masala and part Cajun seasoning)
- 2 cups chow mein noodles (dry crunchy kind)
Hatch Green Chile Cheese Dip
By cmschnettler
Turn this dip into a meal by adding some cooked shredded or chopped chicken to the mixture before baking
- 1 cup chopped mild roasted Hatch chilies
- 1/2 cup chopped roasted hot Hatch chiles
- 1 cup mayonnaise
- 1 cup sour cream
- 2 cups shredded Monterey Jack Cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup Parmesan cheese
- 2 Tbs Tequila (silver)
- 2 tsp Worcestershire sauce
- 3/4 tsp salt
- 3/4 tsp fresh cracked black pepper
- Tortilla chips for serving
Jalapeno Bacon-Stuffed Mushrooms
By cmschnettler
In a small bowl, combine the panko bread crumbs with the melted butter
- 12 whole Mushrooms, Large
- 1/4 cups Panko Bread Crumbs
- 1 Tablespoon Butter
- 3 slices Thick Cut Bacon, Chopped
- 1 whole Jalapeno, Minced
- 1/4 cups Diced Yellow Onion
- 1 clove Garlic, Minced
- 1 ounce Cream Cheese
- 2 ounces Cheddar Cheese
- 1/4 teaspoons Salt
- 1/4 teaspoons Pepper
Mushroom & Poblano Vegetarian Enchiladas
By cmschnettler
Stem & seed poblano; cut in strips
- Mushroom & Poblano Vegetarian Enchiladas
- 1 large poblano pepper
- 8 oz. pkg. mushrooms
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/4 c. sour cream
- 1 c.(4 oz.) shredded cheddar & Monterey Jack cheeses
- 8 corn tortillas
- Chopped tomato & green onion (optional)
Smokey Chipotle Chicken Chili
By cmschnettler
COOK and stir first 3 ingredients in large nonstick skillet on high heat 8 to 10 min
- 1 lb. lean ground chicken
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz.) diced tomatoes, undrained
- 1 can (15 oz.) black beans, rinsed
- 1 green pepper, chopped
- 1/3 cup KRAFT Sweet & Spicy Barbecue Sauce
- 1 Tbsp. chili powder
- 1 tsp. chipotle chile pepper powder
- 1/4 cup chopped fresh cilantro
- 3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Mini Pork Sandwiches
By cmschnettler
Preheat the oven to 350 degrees F
- 4 cloves garlic, minced
- 1 teaspoon finely chopped fresh rosemary leaves
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons Worcestershire sauce
- 1 (2-pound) pork tenderloin
- 1 teaspoon Paula Deen's Silly Salt
- 12 dinner rolls or small sandwich rolls, halved
- Spread, recipe follows
- 4 tablespoons mayonnaise
- 1 tablespoon brown mustard
- 2 teaspoons freshly chopped flat parsley leaves
- 2 to 3 teaspoons freshly chopped green onions
- Dash Worcestershire sauce
- Salt and freshly ground black pepper
Smoky Black Bean Soup
By cmschnettler
In 12-inch skillet, heat oil on medium-high
- 2 tbsp. extra virgin olive oil
- 2 medium carrots, chopped
- 2 stalks celery, sliced
- 1 medium onion, finely chopped
- 1/4 c. tomato paste
- 3 cloves garlic, crushed with press
- 1 1/2 tsp. ground cumin
- 3 c. lower-sodium vegetable or chicken broth
- 3 cans (15 oz. each) lower-sodium black beans, undrained
- 1 c. frozen corn
- Avocado chunks and cilantro leaves, for serving
Apple, Cranberry & Pecan Stuffing
By cmschnettler
BRING juice and butter to boil in medium saucepan on high heat
- 1-1/2 cups apple juice
- 2 Tbsp. butter or margarine
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1 small apple, chopped
- 1/2 cup cranberries
- 1/4 cup chopped pecans, toasted
Maple Chipotle Spiced Nuts
By cmschnettler
Preheat oven to 325 degrees F
- 1 pound unsalted mixed nuts, preferably raw: almonds, walnut and pecan halves, peanuts
- 1/4 cup maple syrup
- 2 teaspoons chipotle powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Cheesy Enchilada Casserole
By cmschnettler
In large skillet, stir in the onion, salsa, beans, corn, dressing, sour cream, taco seasoning and cumin
- 1 large onion, chopped or season with Onion powder or minced onion
- 2 1/2 cups salsa
- 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
- 1/4 cup reduced-fat Italian salad dressing
- 2 tablespoons reduced-sodium taco seasoning
- 1/4 teaspoon ground cumin
- 6 flour or corn tortillas (8 inches)
- 1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
- 3/4 cup sour cream *Note: I used 1/2 cup
- 2 cups (4 ounces) shredded Mexican cheese blend or your favorite cheese
- 1 cup shredded lettuce
- 1 medium tomato, chopped
- 1/4 cup minced fresh cilantro