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Recipes
Good for you Meat and Potatos
By amberwherley
Preheat oven to 400 degrees F
- 16-20 oz. ground turkey or beef
- 1/2 onion, diced
- 1/2 tsp. oregano
- 1/4 tsp. kosher salt
- freshly ground black pepper
- 2 cloves garlic, minced or crushed
- 2 c. frozen mixed vegetables (carrots, peas, green beans, corn)
- 1 tbsp. butter
- 1 tbsp. flour
- 1 1/2 c. milk
- 1/2 c. shredded cheese (cheddar, monterey jack, or a blend)
- salt and pepper to taste
- 1/2 c. sour cream (reduced fat is fine)
- 32 oz. bag frozen cubed or tri-cut potatoes (you will only need about 2/3 of the bag)
Slow Cooker Melt in your mouth Short Ribs
By amberwherley
1.Place the beef into a 5-quart slow cooker
- 6 serving-sized pieces beef short ribs (about 3 pounds)
- 2 tablespoons packed brown sugar
- 3 cloves garlic, minced
- 1 teaspoon dried thyme leaves, crushed
- 1/4 cup all-purpose flour
- 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
- 1 bottle (12 fluid ounces) dark ale or beer
Pronto Pasta Italiano
By amberwherley
PREPARE Dinner as on directed on package
- 1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
- 1 lb. lean ground beef
- 1 jar (15 oz.) pizza sauce
- 1/2 cup KRAFT Pizza Shredded Four Cheese
Angel Chicken
By amberwherley
BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
- 1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
- 1/4 cup dry white wine
- 1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
- 1/2 lb. angel hair pasta, uncooked
- 2 Tbsp. chopped fresh parsley
Southwestern Chopped Salad
By amberwherley
Finely chop romaine, bell pepper, tomatoes, and green onions
- Large head of romaine
- 15 oz. can black beans, rinsed and drained
- 1 large orange bell pepper
- 1 pint cherry tomatoes
- 2 cups corn (I used frozen, thawed)
- 5 green onions
- Creamy Cilantro-Lime Dressing* or other dressing of choice
Grilled Cedar Planked Salmon
By amberwherley
IMMERSE plank in water, placing a weight on top of plank to keep it submerged
- 1 untreated cedar plank (14x7x1 inch)
- 1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped oil-packed sun-dried tomatoes
- 1 Tbsp. oil
- 1 salmon fillet (2 lb.), 1-inch thick
Maple Barbaque Salmon
By amberwherley
1.Place olive oil in skillet and heat over medium-high heat
- 2 to 3 tablespoons olive oil
- 2 salmon fillets, about 6 ounces each with skin on
- juice of 1 small/medium lemon
- salt and pepper (or lemon pepper or a pepper blend), to taste
- 3 about 3 tablespoons maple syrup
- 3 about 3 tablespoons barbeque sauce
- 2 teaspoons Worcestershire sauce
Slow Cooker Scalloped Potatoes
By amberwherley
MIX first 3 ingredients in large bowl
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 can (10-3/4 oz.) condensed cream of potato soup
- 1 Tbsp. Worcestershire sauce
- 2 lb. small red potatoes (about 6), very thinly sliced
- 1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
- 1/2 tsp. paprika
- 3 Tbsp. chopped fresh chives
Chicken Noodle Casserole
By amberwherley
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- Heat oven to 350º. Butter 3-quart casserole. Cook noodles as directed on package, except cook 2 minutes less than package directions.
- While noodles are cooking, heat oil in 10-inch skillet over medium-high heat. Cook onion and celery in oil about 5 minutes, stirring occasionally, until tender. Stir in remaining ingredients.
- Drain noodles; place in casserole. Top with chicken mixture. Cover and bake 30 minutes; stir. Bake uncovered about 15 minutes longer or until liquid is absorbed.