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Recipes
Creamy Chicken & Wild Rice Soup
By CruelK8E
Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker
- 4 cups chicken broth
- 2 cups water
- 2 boneless, skinless chicken breasts
- 1 package of Rice-a-Roni long grain and wild rice
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp pepper
- 3/4 cup all purpose flour
- 1/2 cup butter
- 2 cups half and half (I used fat-free half and half)
- 1 cup grated carrots (I diced mine)
- 1 cup diced celery
Vegetable Samosas
By CruelK8E
To glue: using the mixture of 1 tbsp cornstarch and 2 tbsp water **Note: I bought one pack of the spring roll wrap...
- Spring roll wrappers (I used this brand.)**
- 2 medium potato
- 1/2 medium onion, diced
- 100 g ground chicken
- 3/4 C frozen mixed vegetable (carrot, pea, corn), Thawed
- 1/2 tsp garam masala seasoning
- 1/4 tsp curry powder
- 1/4 tsp crushed black pepper
- 1/4 tsp salt
- 3 tbsp oil
- 1/4 tsp turmeric ( I ran out of it, but if using, the filling will have a nicer yellow color) (Option)
- More oil for frying
Cheesy Chicken & Rice Casserole
By CruelK8E
Heat the oven to 375°F. In ungreased 2-quart glass baking dish, mix soup, water, rice, cumin, pepper, beans and co...
- 1 can (18.5 oz) Progresso® chicken enchilada soup
- 3/4 cup water
- 3/4 cup uncooked regular long-grain white rice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1 can (15 oz) Progresso black beans, drained, rinsed
- 1 box (9 oz) Green Giant® Niblets® frozen corn
- 1 package (1 lb) boneless skinless chicken breast halves
- 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
Crunchy Meat Treats
By CruelK8E
Combine all ingredients well
- 1/2 cup powdered nonfat milk
- 1 egg, beaten
- 1 1/2 cups rice flour
- 1/2 teaspoon honey
- 1/2 cup water
- 5 teaspoons chicken or beef broth
- 1 jar strained baby food - beef or other meat
The Best Potato Salad
By CruelK8E
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch
- 12 eggs
- 20 red potatoes
- 2 cups mayonnaise
- 1 cup ranch dressing
- 2/3 cup dill pickle relish
- 4 tablespoons prepared yellow mustard
- 3 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon celery seed
- 2 onions, chopped
- 1/2 cup pepperoncini (optional)
- 1/2 cup sliced black olives (optional)
Corn Bread-Topped Frijoles
By CruelK8E
In a large skillet, saute the onion, green pepper and garlic in oil until tender
- Frijoles:
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 garlic cloves, minced
- 1 tablespoon canola oil
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- Corn Bread Topping:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1 1/4 cups fat-free milk
- 1 can (8 3/4 ounces) creamed corn
- 3 tablespoons canola oil
Spaghetti Squash Lasagna Bake
By CruelK8E
Preheat oven to 350 degrees
- 2 cups cooked spaghetti squash
- 1 tablespoon minced garlic
- 1 onion, chopped
- olive oil
- 1 cup sliced mushrooms
- ground black pepper to taste
- 10 oz chopped, cooked & drained spinach
- 2 links of chicken sausage, such as spinach asiago (Optional - can omit completely)
- 1 cup pasta sauce
- 1/2 cup italian cheese blend
Crepes
By CruelK8E
Whisk everything except the flour until well combined and then stir in the flour
- 1 cup flour
- 1/2 cup milk
- 1/2 cup warm water
- 3 tablespoons of melted butter
- 2 eggs
- 1/4 teaspoon salt
Crepes with Nutella, Mascarpone and Bananas
By CruelK8E
Make the crepes (can be done a day ahead and refrigerated)
- 8 crepes (recipe follows)
- 1 cup mascarpone cheese, room temperature
- 1 cup Nutella (or Trader Joe's Cocoa Haze)
- 1 or 2 bananas thinly sliced
- 1 cups chopped toasted hazelnuts (optional)
- 2 tablespoons of cocoa powder
- 2 tablespoons of powdered sugar
Southwestern Bean Soup
By CruelK8E
In a medium saucepan, cook bacon until crisp; remove to paper towel and drain
- 4 bacon strips
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 1/8 teaspoon garlic powder
- 1 can (16 ounces) refried beans
- 1/4 cup picante sauce or salsa
- 1 can (14 1/2 ounces chicken broth
- 1 tablespoon chopped fresh parsley
- hot pepper sauce, optional
- shredded cheddar cheese
- tortilla chips