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Recipes
Raspberry Whip Cake
By Snootie
In a medium bowl mix Cool Whip, sour cream and powdered sugar
- 1 angel food cake cut into 1" pieces
- 1 8 oz container Cool Whip
- 1 cup sour cream
- 1 cup powdered sugar
- 1 pint red raspberries, well drained (fresh or frozen)
Cheesy Cauliflower Grits
By Snootie
Jorge Cruise 100 Diet
- 1/2 Head Cauliflower
- 1 Egg
- 1/2 c. Shredded Cheddar Cheese
- 1/2 tsp. Cayenne Pepper
- 1/2 tsp. Garlic Powder
Pork Chops (Stuffed - Tangy)
By Snootie
Place stuffing in pockets of pork chops; secure with toothpicks or string
- 1 1/2 to 2 c. favorite stuffing
- 6 double pork chops, slit for stuffing
- 1 tbsp. shortening
- 1/2 c. Heinz 57 sauce
- 1/3 c. water
- Salt and pepper to taste
Pork Chops (Stuffed - Regular)
By Snootie
Make stuffing. Cut bread into 1/4 inch cubes
- STUFFING:
- 6 rib pork chops (1 1/2 inch thick, each about 3/4 lb.)
- 1/4 c. all-purpose flour
- 2 tbsp. butter
- Salt to taste
- 1 c. white wine, apple juice or cider
- 4 slices day old bread
- 1/2 c. finely chopped onion
- 1/4 c. butter
- 2 tbsp. chopped parsley
- 1 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1/2 c. finely chopped celery
- 1/2 c. dark raisins (optional)
- 1 tsp. dried marjoram leaves
Pizza (Margarita)
By Snootie
Great Square Pizza
- 1 Pillsbury Thin Crust Pizza Dough
- 2 Tbsp. Olive Oil
- 3-4 Sliced Plum Tomatoes
- 1 Cup Shredded Mozarella Cheese
- 1 Cup Shredded Italian Trio Cheese
- Fresh Basil
Fried Ripe Plantains
By Snootie
Slice two ripe plantains at an angle, yielding long thin sections
- 4 Ripe Plantains
- 4 Tbs. Brown Sugar (or to desire
- 4 Tbs. Butter
- 4 Oz. Rum
Chicken, Mushrooms, Rice (Crockpot) WW - 5 pts. plus
By Snootie
Coat a large nonstick skillet with cooking spray; warm over medium heat
- 2 spray(s) cooking spray
- 8 thigh uncooked boneless, skinless chicken thigh(s), about 2 1/2 oz each
- 2 cup(s) canned chicken broth, reduced-sodium
- 1/2 pound(s) cremini mushroom(s), sliced
- 1 cup(s) uncooked leek(s), white and pale green parts only, thinly sliced, washed carefully for grit
- 1 cup(s) uncooked carrot(s), thinly sliced
- 1 cup(s) uncooked celery, thinly sliced
- 3/4 cup(s) uncooked brown rice, medium-grain (such as brown Arborio)
- 2 tsp Worcestershire sauce
- 1 tsp Dijon Mustard
- 1 tsp dried sage
- 1 tsp table salt
- 1/2 tsp black pepper, freshly ground
Macaroni & Cheese (WW 6 pts.plus)
By Snootie
Nutrition facts per serving (about 2/3 cup): 237 calories, 17g protein, 31g carbohydrate, 7g fat (4g saturated), 3g
- Makes: 4 servings
- Ingredients
- Nonstick cooking spray
- Salt
- 4 ounces whole wheat macaroni
- 1/2 cup onion-garlic puree (see "Rocco's Secret Weapon," below)
- 1/2 teaspoon dry mustard
- Pinch cayenne pepper
- 1 cup shredded 50 percent reduced-fat cheddar (Cabot's)
- 1/3 cup nonfat Greek yogurt
- 1/4 cup whole wheat panko bread crumbs
- 1/4 cup grated Parmesan
- (Secret Weapon)
- Step 1
- Combine 1 large Vidalia onion, 9 garlic cloves (roughly chopped),and 1/2 cup water in a microwave-safe bowl. Season with salt and black pepper to taste.
- Step 2
- Cover the bowl tightly with plastic wrap and microwave on high 10 minutes.
- Step 3
- Pour the mixture into a blender; blend until smooth. Season with salt and black pepper to taste. (Store in a covered container in the fridge for up to 72 hours.)
Alice Springs Chicken (2)
By Snootie
Rub chicken breast with Seasonal All and set aside to marinate for 1 hour
- 4 boneless skinless chicken breasts, 1/2 " thick
- 1/2 cup honey mustard (or to taste)
- 6 slices bacon, sliced in half
- 1/2 teaspoon McCormick's Season All
- 1 cup sliced mushrooms, drained
- 3 cups shredded colby or 3 cups monterey jack cheese
Chicken Enchiladas II
By Snootie
Preheat the oven to 350 degrees F
- 1 (8 ounce) package Cream Cheese
- 1 cup Salsa
- 2 cups Chopped Cooked Chicken Breast Meat
- 1 can Chopped Chiles
- 2 Green Onions chopped/sliced
- 1/4 tsp. Ground Cumin
- 1 Can Enchilada Sauce
- 2 cups Colby Jack Cheese (shredded)
- 6 8" Flour Tortillas
- Sour Cream
- Shredded Lettuce
- Chopped Tomatoes
- Black Olives - Sliced
- Salsa