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Recipes
Slow Cooker Chicken and Dumplings
By heathergoodman
1.Heat oil in medium skillet over medium-high heat until hot
- 1 teaspoon oil
- 1 lb. boneless skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 cups sliced celery
- 1 1/2 cups fresh baby carrots
- 1 cup sliced fresh mushrooms
- 1 (1.8-oz.) pkg. dry leek soup mix
- 4 cups water
- 1 (10.8-oz.) can (5 biscuits) Pillsbury® Grands!® Refrigerated Flaky Biscuits
- 1 tablespoon cornmeal
- 1 1/2 cups Green Giant® Frozen Sweet Peas
- 1/4 teaspoon pepper
Mini Cherry Cheesecakes
By heathergoodman
In a bowl, combine crumbs and butter
- TOPPING:
- 1 cup vanilla wafer crumbs
- 3 tablespoons butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- 1/3 cup sugar
- 1 egg
- 1 pound pitted canned or frozen tart red cherries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- Red food coloring, optional
Chicken, Snow Pea and Cashew Fried Rice
By heathergoodman
1. Combine chicken and 2 Tbsp
- 1 pound boneless, skinless chicken breasts, sliced thin
- 1/4 cup teriyaki sauce
- 3 tablespoons vegetable oil
- 3 scallions, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 8 ounces snow peas, trimmed
- 1/4 cup low-sodium chicken broth
- 4 cups cooked white rice
- 3 tablespoons chopped roasted cashews
Hearty Bean Burritos
By heathergoodman
Cook rice according to package directions
- 1/2 cup instant brown rice
- 1 small green pepper, chopped
- 2 teaspoons canola oil
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 cup no-salt-added diced tomatoes
- 4 ounces fat-free cream cheese, cubed
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 1/8 teaspoon dried oregano
- 6 whole wheat tortillas (8 inches), warmed
- 3/4 cup shredded reduced-fat cheddar cheese
Italian Shepherd's Pies
By heathergoodman
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain
- TOPPING:
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cups marinara sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon Italian seasoning
- 1/2 cup 2% milk
- 1/4 cup butter, melted
Skinny Chocolate Chip Cookie
By heathergoodman
Servings: 12 • Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts Calories: 170
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp butter, melted
- 1 egg white
- 2 tbsp apple sauce
- 1 tsp vanilla extract
- 1/2 cup whole wheat pastry flour
- 1/2 cup all purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup mini chocolate chips
Cinnamon Rolls (Paula Deen)
By heathergoodman
Heat oven to 350 degrees F
- Dough:
- 1/4-ounce package yeast
- 1/2 cup warm water
- 1/2 cup scalded milk
- 1/4 cup sugar
- 1/3 cup butter or shortening
- 1 teaspoon salt
- 1 egg
- 3 1/2 to 4 cups all-purpose flour
- Filling:
- 1/2 cup melted butter, plus more for pan
- 3/4 cup sugar, plus more for pan
- 2 tablespoons ground cinnamon
- 3/4 cup raisins, walnuts, or pecans, optional
- Glaze:
- 4 tablespoons butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 to 6 tablespoons hot water
Pasta Primavera
By heathergoodman
This pasta dish is full of fresh, spring vegetables
- 8 oz uncooked whole-wheat pasta, linguine
- 1/8 tsp table salt, for cooking pasta (or to taste)
- 4 tsp olive oil, divided
- 8 oz asparagus, woody ends trimmed, cut into 1 1/2- to 2-inch pieces
- 4 oz sugar snap peas, fresh, trimmed, large ones cut in half (about 1 1/3 cups)
- 1 small yellow summer squash, halved lengthwise, sliced into 1/2-inch-thick pieces (about 1 cup)
- 13 3/4 oz canned artichoke hearts, without oil, drained, quartered (about 1 1/2 cups)
- 1 clove(s) (medium) garlic clove(s), chopped
- 1 cup(s) grape tomatoes, halved
- 1/2 cup(s) frozen green peas, thawed
- 1/4 tsp table salt
- 1/4 tsp black pepper
- 1/2 cup(s) basil, fresh, leaves, thinly sliced
Scalloped Corn
By heathergoodman
Preheat oven to 350. In a medium bowl, mix cream corn, eggs, 1/4 cup of butter, and half of the cracker crumbs
- 3 cans cream corn
- 2 eggs
- 1 c. crushed saltines
- 1/2 c. butter
- 1/2 tsp. paprika
- 1/4 tsp black pepper
Chocolate Crinkle Cookies
By heathergoodman
In large bowl, mix oil, chocolate, sugar, and vanilla
- 1/2 c. vegetable oil
- 4 oz. unsweetened baking chocolate, melted, cooled
- 2 c. granulated sugar
- 2 tsp. vanilla
- 4 eggs
- 2 c. flour
- 2 tsp baking powder
- 1/2 tsp. salt
- 1/2 c. powdered sugar