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Recipes
Shredded Turkey and Pinto Bean Burritos
By SLSkibby
Heat oil in a large saucepan over medium heat
- 1 T canola oil
- 1 medium onion, halved and sliced
- 2 cloves garlic, minced
- 1 T ground cumin
- 1 tsp chile powder
- 1 can diced tomatoes with green chiles
- 2 T lime juice
- 4 C shredded cooked turkey or chicken
- 1 can pinto beans, rinsed
- 6 10-inch whole-wheat flour tortillas or wraps, warmed
- 3/4 dash grated Monterey or pepper Jack cheese
- 2 C shredded green cabbage
Banana Nut Pancakes
By SLSkibby
Mix all dry ingredients in a bowl
- 1 C whole wheat flour
- 2 t baking powder
- 1/4 t salt
- 1/4 t cinnamon
- 1 large banana, very ripe, mashed
- 1 C 1% milk
- 3 large egg whites
- 2 t oil
- 1 t vanilla
- 2 T chopped walnuts (optional)
Penne alla Vodka
By SLSkibby
In a large sauté pan heat butter on a low flame
- 2 t butter
- 5 cloves garlic, minced
- 3 shallots, minced
- 3 oz prosciutto, chopped
- 1/8 t red pepper flakes
- 28 oz can crushed tomatoes
- 14 oz can diced tomatoes
- 1/2 C vodka
- salt and pepper
- 1/2 C half and half
- 1/4 C fresh basil, chopped
- 12 oz uncooked (6 cups cooked) whole wheat or high fiber penne
Weight Watchers Shepherd's Pie
By SLSkibby
A slightly modified version of Weight Watchers Shepherd's pie
- 3 large potatoes, cut in chunks
- 1 t olive oil
- 1 shallot, chopped
- 2 minced garlic cloves
- 1 lb lean ground beef
- 1-14 1/2 oz can diced tomatoes
- 1 C frozen peas
- 1 t salt
- 1/4 t pepper
- 1/2 t oregano
- 1/2 t thyme
- 1/2 C plain, nonfat yogurt
- 1 t butter
Mediterranean Chicken & Rice Bake
By SLSkibby
1. Stir the broth, parsley, olives, lemon juice, black pepper, tomatoes and rice in a 3-quart shallow baking dish
- 1-3/4 C chicken broth or stock
- 1/4 C chopped fresh parsley
- 1/4 C sliced pitted ripe olives
- 1 T lemon juice
- 1/4 t ground black pepper
- 1-14.5 oz can stewed tomatoes
- 1-1/4 C uncooked regular long-grain white rice
- 1-3/4 lb skinless, boneless chicken breast halves
- 1/2 t garlic powder
- Paprika
Pasta with Sun-Dried Tomato Pesto and Feta Cheese
By SLSkibby
Cook pasta according to the package directions, omitting salt and fat
- 1-9-oz package refrigerated fresh linguine
- 3/4 c oil-packed sun-dried tomato halves, drained
- 1/4 c loosely packed basil leaves
- 2 T slivered almonds
- 2 T preshredded fresh Parmesan cheese
- 1 T bottled minced garlic
- 1/2 t salt
- 1/4 t black pepper
- 1/2 c (2 oz) crumbled feta cheese
Apple cinnamon chex mix
By SLSkibby
A slight variation of the recipe on bettycrocker
- 5 C wheat chex cereal
- 1 C whole almonds
- 1/4 C butter
- 1/3 C light brown sugar
- 2 T light corn syrup
- 1 t cinnamon
- 1 C apple chips
Make-Ahead White Chicken Lasagna
By SLSkibby
White chicken lasagna is is a great meal to make ahead
- 1 tablespoon butter or margarine
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 1/2 cups coarsely chopped red bell pepper
- 1 cup finely chopped celery
- 1/2 cup chopped onion
- 2 cloves garlic, finely chopped
- 1 pint half-and-half
- 1/2 cup Progresso® chicken broth
- 4 ounce cream cheese
- 7 ounce Gouda cheese, shredded (about 2 cups)
- 1 (12 ounce) container small-curd cottage cheese
- 1/4 cup fresh basil leaves, cut into thin strips
- 1 egg, beaten
- 9 uncooked lasagna noodles
- 1 (16 ounce) package sliced mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil sprigs or chopped basil leaves, if desired
Creamy Broccoli Soup
By SLSkibby
Heat the oil in a large saucepan over medium heat
- 1 T olive oil
- 1 medium onion, chopped
- 1 ⁄8 t crushed red pepper (optional)
- 2 C low-sodium vegetable broth
- 1 bunch broccoli, florets roughly chopped and stems peeled and sliced (about 7 cups)
- 1 large russet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
- kosher salt and black pepper
- 2 ounces sharp white Cheddar, grated (1⁄2 cup)
Chicken, Mushroom and Wild Rice Casserole
By SLSkibby
1. Combine water and rice in a small heavy saucepan; bring to a boil
- 2 C water
- 1/2 C wild rice
- 2 lb boneless chicken breasts
- 2 T olive oil
- 2 leeks, chopped and rinsed
- 1-1/2 lb mushrooms, sliced
- 1 C dry sherry
- 1/4 C all-purpose flour
- 2 C low-fat milk
- 1/2 C grated Parmesan cheese
- 1/2 C reduced-fat sour cream
- 1/3 C flat-leaf parsley, chopped
- 1 t salt
- 1/2 t freshly ground pepper
- 2 C frozen French-cut green beans
- 1/2 C sliced almonds