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Recipes
Classic Greek Salad
By boscobojo
Soak the red onion in a bowl of heavily salted ice water, 15 minutes
- 1 small red onion, halved and thinly sliced
- Kosher salt
- 1/4 cup red wine vinegar
- Grated zest and juice of 1 lemon
- 1 tsp. honey
- 1 tsp. dried oregano
- Freshly ground pepper
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 12 to 14 small vine ripened tomatoes, quartered
- 5 Persian cucumbers
- 1 4 ounce block Greek feta cheese, packed in brine
- Fresh oregano leaves, for topping
Chicken & Dumplin Casserole ***
By boscobojo
Preheat oven to 350 degrees
- 2 chicken breasts, cooked and shredded (use store bought rotisserie chicken)
- 2 cups chicken broth
- 1/2 stick butter
- 2 cups Bisquick
- 2 cups whole milk
- 1 can cream of chicken & herb soup
- 3 tsp. chicken granules
- 1/2 tsp. dried sage
- 1 tsp. black pepper
- 1/2 tsp. salt
Potatoes Plus
By boscobojo
1. Combine vegetables and seasonings; divide among four pieces of heavy-duty foil (about 12 in
- 4 medium red potatoes, cubed
- 1 medium onion, cubed
- 1 medium sweet red pepper, cubed
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon each dried basil, dill weed and parsley flakes
- 1/4 cup butter, cubed
Easy Baked Manicotti
By boscobojo
Preheat oven to 350 degrees
- 2 cups spaghetti sauce
- 1 egg, lightly beaten
- 1 3/4 cup ricotta cheese
- 1 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup pesto sauce
- 12 manicotti shells, cooked, rinsed in cold water
Aloha Burgers
By boscobojo
1. Drain pineapple juice into a small bowl; add teriyaki sauce
- 1 can (8 ounces) sliced pineapples
- 3/4 cup reduced-sodium teriyaki sauce
- 1 pound ground beef
- 1 large sweet onion, sliced
- 1 tablespoon butter
- 4 lettuce leaves
- 4 sesame seed or onion buns, split and toasted
- 4 slices Swiss cheese
- 4 bacon strips, cooked
Bit Rollers
By boscobojo
Mix cream cheese and mayo in medium bowl
- 4 oz. Cream cheese, softened
- 1/4 cup Kraft Mayo Mayonnaise
- 8 slices bacon, cooked, crumbled
- 1/2 cup chopped tomatoes
- 2 floor tortillas (8inch)
- 1/2 cup shredded romaine lettuce
Slow Cooker Pineapple Chicken Burritos
By boscobojo
Place the chicken, pineapple, and salsa in a gallon size ziploc freezer bag
- 3 fresh or frozen chicken breasts
- 1/2 (20 ounce) can crushed pineapple, drained
- 1 cup medium salsa
- 5-6 burrito sized flour tortillas
- 1 (10 oz.) can green enchilada sauce
- 1 cup shredded cheddar/monterey jack blend
- 1 cup cooked rice
Baby Back Ribs
By boscobojo
Preheat oven to 325 degrees
- Three 2 lbs. racks baby back ribs, cut into 6 equal portions
- 1/4 cup plus 1 tsp. apple cider vinegar
- 1 tsp. salt
- 1/4 cup spicy brown mustard
- 2 Tbl. dark brown sugar
- 1 Tbl. Worcestershire sauce
- 1 Tbl. olive oil
- 3/4 tsp. chili powder
Crunchy Chicken Tenders with Salsa
By boscobojo
Preheat oven to 400 degrees
- 3/4 cup plain panko bread crumbs
- 1 1/2 tsp. dried basil
- 1 tsp. garlic powder
- 1 tsp. dried parsley
- 2 Tbl. grated Parmesan
- 2 large egg whites
- 2 Tbl. fat-free milk
- 1 lb. kinless chicken tenders (about 8 to 10 pieces)
- 1 Tbl. olive oil
- Your favorite salsa
Slow Cooker Pork Tenderloin
By boscobojo
Mix ingredients above. Pour over tenderloin in the crock pot and cook on low for 6 hours
- 2 lb. Pork Tenderloin
- 1/4 cup low sodium soy sauce
- 1 Tbl. yellow mustard
- 2-3 Tbl. maple syrup
- 2 Tbl. olive oil
- 2 Tbl. diced dried onions
- 1 1/2 tsp. garlic salt or powder