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Recipes
Bacon Chile Relleno
By dawnu1
1. Stuff each pepper with 1 oz of cheddar cheese, and fold pepper around cheese
- 4 fresh Hatch Green Chilies, roasted and peeled
- 4 oz cheddar cheese
- 8 pieces of bacon
The Best Chicken Marinade
By dawnu1
I copied this recipe from Yummy Healthy Easy; Author: Jen Nikolaus
- 1/2 cup olive oil
- 1/4 cup low-sodium soy sauce
- Juice from 1 lemon, about 1/4 cup
- 2 Tbsp. Worcestershire sauce
- 1 1/2 tsp. black pepper
- 2 Tbsp. Dijon mustard
- 2-3 cloves garlic, finely minced
- 2-3 lbs. chicken breasts
Cheesy Chicken Enchiladas
By dawnu1
1. Preheat oven to 350 degrees F
- 2 cups salsa verde
- 2/3 cup plain Greek yogurt
- 1 Tbs minced cilantro
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup Kraft Mexican blend shredded cheese
- 2 cups shredded chicken
- 8 medium tortillas
Grilled Potato Salad
By dawnu1
Potatoes 1. Clean and oil your grill grates with a spray bottle or hand towel dipped in canola oil
- Potatoes
- 9 small to medium red potatoes, scrubbed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- Bacon Vinaigrette
- 1/2 cup mayonnaise
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 2 teaspoons chopped parsley
- 2 tablespoons bacon fat
- Salt and fresh ground pepper to taste
- Garnish
- 1/4 cup feta cheese (original recipe calls for bleu cheese)
- 2 tablespoons sliced green onion
- 3 strips chopped bacon
Bacon Cheeseburger Meat Loaf
By dawnu1
1. Heat oven to 350°F. Line 9x5-inch loaf pan with foil; spray foil with cooking spray
- 3 slices bread, torn into small pieces
- 1/2 cup milk
- 1 1/2 lb lean (at least 80%) ground beef
- 8 slices bacon, crisply cooked and crumbled
- 1 cup finely shredded sharp Cheddar cheese (4 oz)
- 1/4 cup dill pickle relish
- 1/2 cup finely chopped onion
- 1 clove garlic, finely chopped
- 1 egg, slightly beaten
- 1/3 cup ketchup
- 1 tablespoon packed brown sugar
Greek Panzanella Salad
By dawnu1
1. Preheat oven to 325°. Thaw French Baguette (unless using fresh) and cut into 1" cubes
- 1 Artisan Frozen French Baguette OR 1 Panera French baguette
- 15 oz. can low sodium chickpeas, drained and rinsed
- 1/4 cup chopped pitted Kalamata olives with their juice
- 1/2 small red onion, sliced lengthwise into thin strips
- 1/3 cup Greek Dressing
- 1 English cucumber, cut into large diced cubes, about 1 cup
- 2 large ripe slicing tomatoes, cut into large diced cubes, about 2 cups
Buffalo Chicken Dip
By dawnu1
Score a touchdown at your next football party when you serve this delicious buffalo chicken dip that's perfect for
- 1 rotisserie chicken, shredded
- 8 ounces low-fat or fat-free cream cheese, softened
- 1/3 to 2/3 cup hot sauce (such as Frank’s®)
- 1 package dry ranch dressing mix
- 1 cup 0% fat Greek yogurt
Easy OREO Truffles
By dawnu1
Crush entire package of cookies to fine crumbs; place in medium bowl
- 1 (16 ounce) package OREO Chocolate Sandwich Cookies
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Nacho Pot Pie
By dawnu1
1. Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat
- 3 cups Progresso® chicken broth (from 32-oz carton)
- 1/2 cup butter or margarine
- 2 shallots, finely chopped (1/2 cup)
- 3 cloves garlic, finely chopped
- 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
- 3/4 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup whipping cream
- 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1 bag (12 oz) Green Giant® Valley Fresh Steamers® Niblets® frozen corn, thawed
- 4 cups crushed tortilla chips
- 1 cup shredded Mexican cheese blend (4 oz)
Roasted Asparagus
By dawnu1
Method 1 Preheat oven to 400°F
- 1 lb asparagus spears (thick spears are best for roasting)
- 1-2 Tbsp olive oil
- 2 cloves garlic, minced
- Kosher Salt
- Freshly grated black pepper
- Lemon juice