Amberwherley's profile page
Recipes
Quick-Fix Beef Burrito Skillet
By amberwherley
BROWN meat in large nonstick skillet on medium-high heat; drain
- 1 lb. lean ground beef
- 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
- 1 can (19 oz.) kidney beans, rinsed
- 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 1 cup water
- 4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
- 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
- 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 large green onion, chopped
Skillet Nacho Chili
By amberwherley
1 Spray 12-inch skillet with cooking spray; heat over medium-high heat
- 1 lb lean (at least 80%) ground beef
- 1 medium onion, chopped (1/2 cup)
- 1 can (19 oz) Progresso® Vegetable Classics hearty tomato soup
- 1 can (15 to 16 oz) spicy chili beans in sauce, undrained
- 1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
- 1 cup Green Giant® Valley Fresh Steamers™Niblets® frozen corn
- 1 cup shredded Cheddar cheese (4 oz)
- 2 cups corn chips
Homemade Pizza Sauce
By amberwherley
Lea Smith
- 1 medium onion chopped
- 1 Tablespoon Extra virgin olive oil
- 1 quart of tomato juice
- 1 (12oz) can of tomato paste
- 2 About 2 tbsp vinegar (can use apple cider) pour for 3 sec
- Garlic to taste (fresh or powder; or both)
- Salt and pepper to taste
- oregano to taste
- crushed red pepper to taste (2-3 dashes)
- brown sugar to taste (2 handfuls)
Skinny Chicken & Broccoli Alfredo
By amberwherley
In a pot of boiling, salted water, cook the pasta according to package directions
- 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
- 2 cups roasted broccoli florets
- 8 ounces fettuccine
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 2 tablespoons flour
- 1 cup fat-free, low sodium chicken broth
- 1/4 cup plain FAGE Total 0% greek yogurt
- 1/4 cup skim milk
- 1/4 teaspoon pepper
- 1 pinch ground nutmeg
- 3/4 cup freshly grated Parmesan cheese
Cheeseburger Soup
By amberwherley
Brown the ground beef in 3 quart saucepan
- 1/2 pound ground beef (use 1 pound)
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- 1/4 cup all purpose flour
- 2 cups of Velveeta processed cheese cubed (I used 16 ounce) or 8oz of shredded cheddar cheese
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 cup sour cream
Mexican Chicken Casserole w/ cheddar cheese and tomatoes
By amberwherley
Preheat oven to 350 degrees
- 1 10-ounce can cream of chicken soup
- 1 10-ounce can cheddar cheese soup
- 1 10-ounce can cream of mushroom soup
- 1 10-ounce can tomatoes
- 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
- 11 -ounce package flour tortillas
- 2 cup shredded cheddar cheese
Easy Fruit Pizza
By amberwherley
For Sugar Cookie Pizza Crust For crust, cream butter and sugars together
- Sugar Cookie Pizza Crust
- 1 cube butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp salt
- 2 1/2 cups flour
- Frosting Layer
- 1 8 oz package cream cheese
- 1 cup powdered sugar
- Fruit topping ideas
- Apples
- Bananas
- Blueberries
- Grapes
- Kiwi Fruit
- Mango chunks
- Peaches
- Raspberries
- Strawberries
Chicken Potato Chip Casserole
By amberwherley
Preheat oven to 400 degrees Fahrenheit
- 2 cups chopped, cooked chicken meat (I use Rotisserie)
- 1 (5.5 ounce) bag Knorr Rice Sides – Chicken Broccoli, prepared
- 1 (10.75 ounce) can condensed Cream of Chicken & Mushroom soup
- 1 (10.75 ounce) can condensed Cream of Celery soup
- 2 cups finely chopped broccoli florets
- 2 tablespoons minced onions
- 1 tablespoon lemon juice
- 1 cup shredded Cheddar cheese
- 2 cups crushed potato chips
- 1/4 cup water
- Garlic pepper to taste
Braided Spaghetti Bread
By amberwherley
Spray counter lightly with non-stick cooking spray (or use parchment paper)
- 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature
- 6 oz spaghetti, cooked
- 1 cup thick spaghetti sauce
- 8 oz mozzarella cheese, cut into 1/2 –inch cubes
- 1 egg white
- Parmesan cheese
- Parsley flakes
Chicken Nuggets
By amberwherley
1.Heat oven to 400°F. Line cookie sheet with foil
- 3 cups Corn Chex® cereal
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- 3 tablespoons butter or margarine, melted
- 1 tablespoon milk
- 1 lb boneless skinless chicken breasts, cut into 1x1-inch pieces