Joycie's profile page
Recipes
Chicken, Mango, & Sugar Snap Pea Salad
By Joycie
Crisp salad under 300 calories
- 3 6 oz. boneless skinless chicken breasts
- 2 Tbsp fresh lime juice
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp reduced-sodium soy sauce
- 1 Tbsp minced, peeled fresh ginger
- 6 oz. sugar snap peas, strings removed
- Salt and freshly ground pepper
- 1 medium ripe mango, peeled, pitted, and diced
- 1/2 medium cucumber, peeled, halved lengthwise, seeded and diced
- 1/4 cup chopped fresh mint leaves
- 3 oz. baby argula leaves (~4 handfuls)
Zesty Lemon Chicken
By Joycie
Great for chicken and fish
- 1 lb. Chicken cutlets
- Salt and freshly ground black pepper to taste
- 1/4 c Flour
- 1 Tbsp Olive oil
- 1 c Low-sodium chicken broth
- 1 Tsp Garlic, finely chopped
- 2 Tbsp Fresh lemon juice
- 1/4 Tsp Finely grated lemon zest
- 2 Tbsp Chopped fresh parsley
- 2 Tbsp capers
Peanut Butter Blossoms
By Joycie
Perfect mix of peanut butter and chocolate
- Coating:
- 1/2 c Unsalted butter
- 3/4 c Peanut butter
- 1/3 c Light brown sugar
- 1/3 c White sugar
- 1 large Egg
- 1 Tsp Vanilla extract
- 2 Tbsp Milk
- 1 1/2 c Flour
- 1 Tsp Salt
- 1/3 c White sugar
- Garnish:
- ~50 milk chocolate kisses, unwrapped
Sweet Potato Pie
By Joycie
Auntie Liz's Thanksgiving tradition
- Sweet Potato
- Butter
- Maple Syrup
- Salt & Pepper
- Mini Marshmellows
Shepherd's Pie
By Joycie
In a skillet over medium-high heat, melt 1 Tbs
- 1 can College Inn® Beef Broth 99% Fat Free
- 1 Tbsp. Contadina® Tomato Paste
- 2 Tbsp. butter divided
- 1/2 cup onions diced
- 1 cup mushrooms quartered
- 1/2 cup carrots diced
- 1/2 cup flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. garlic
- 1 lb. beef cubes
- 4 cups mashed potatoes
Artichoke Dip
By Joycie
Warm, cheesy dip perfect with crackers
- 8 oz. Cheddar Cheese
- 16 oz. Sour Cream
- 8 oz. Artichoke Hearts
- 1 Tbs. chopped Garlic
Deviled Eggs
By Joycie
Pop out (remove) the egg yolks to a small bowl and mash with a fork
- 6 hard-cooked eggs, peeled and cut lengthwise
- ¼ cup Light Mayonnaise or Salad Dressing
- ½ teaspoon dry ground mustard
- ½ teaspoon white vinegar
- 1/8 teaspoon salt
- ¼ teaspoon ground black pepper
- Paprika for garnish
- The filling of this recipe is on the firm side. Add a tad more mayo if you would like it a bit softer.
New York System Hot Weiner Sauce
By Joycie
A Rhode Island favorite, great with hot weiners, onions, mustard, and some celery salt!
- 1.5 lbs. of Hamburg
- 1/2 TSP Celery Salt
- 2 TSP Chili Powder
- 2 Medium Onions chopped
- 1/4 Cup Soy Sauce
- 1 TSP Gravy Master
Fettucini with Rabe & Chicken
By Joycie
Bring a large pot of salted water to a boil
- 1 pound broccoli rabe, trimmed, stalks cut crosswise into 3-inch pieces
- • 1 (9-ounce) container fresh fettuccine pasta
- • 1 (14-ounce) can reduced-sodium chicken broth
- • 1/4 cup fresh lemon juice
- • 3 cups shredded roasted chicken (from 1 roasted chicken)
- • 3/4 cup freshly grated Parmesan
- • 1/2 cup pine nuts, toasted
- • 2 tablespoons chopped fresh parsley leaves
- • 2 tablespoons olive oil
- • 1 tablespoon lemon zest
- • Salt and freshly ground black pepper
Cream Cheese Macaroon
By Joycie
Rich and creamy variation of a coconut macaroon
- 1/3 c Butter, softened
- 1-3 oz. Cream cheese, softened
- 3/4 c White sugar
- 1 egg yolk
- 2 Tsp Orange juice
- 2 Tsp Almond extract
- 1 1/4 c Flour
- 2 Tsp Baking powder
- 1/4 Tsp Salt
- 5 c Baker's Angelflake Coconut