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Recipes
Tuna, Grilled With Papaya Chutney
By LadyRev-2
Place the tuna steaks in a shallow dish
- 6 (6-ounce) tuna steaks (about 3/4 inch thick)
- 2 tablespoons low-sodium soy sauce
- 3 cups diced peeled papaya or mango
- 1/2 cup golden raisins
- 1/3 cup cider or balsamic vinegar
- 1/4 cup water
- 2 tablespoons brown sugar
- 1/2 teaspoon ground ginger
- Dash of salt
- Cooking spray
Chili Casserole
By LadyRev-2
In heavy kettle, cook meat until it loses its red color, breaking up with a fork
- 3# ground beef
- 3 cups chopped onion
- 3 pkgs chili seasoning mix
- 3 6-oz cans tomato sauce
- 2 cups water
- 3 cans (1# each) drained kidney beans
- (or mix kind of beans, e.g., black, cannellini)
- 1 pkg small corn chips
- 3/4 cup sliced, pitted black olives
- 1 1/2 cup shredded sharp cheddar cheese
Green Bean Casserole
By LadyRev-2
Note: I actually like using fresh green beans rather than the canned or the frozen
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
- 1/2 cup milk
- 1 teaspoon soy sauce
- Dash ground black pepper
- 4 cups cooked cut green beans
- 1 1/3 cups French's® French Fried Onions
Sesame Chicken Mad Hungry
By LadyRev-2
Another Sesame Chicken recipe
- 1/4 cup soy sauce
- 2 tablespoons Chinese cooking wine
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 1 pound boneless, skinless chicken thighs, sliced 1/2 inch thick
- 2 tablespoons peanut oil
- 4 cloves garlic, minced (2 tablespoons)
- 2 tablespoons ginger, minced
- 1 teaspoon chili paste
- 6 ounces snow peas, trimmed
- 1 8-ounce can bamboo shoots, drained
- 8 ounces water chestnuts, halved
- 3 scallions, thinly sliced on the bias
- 3 tablespoons sesame seeds, toasted
- 2 teaspoons sesame oil
Zucchini Beef Casserole
By LadyRev-2
Cook onion, pepper in oil until onion is tender
- 1 lb Beef (You can use either ground beef or whole beef cut into small pieces)
- 1 T. Salad oil
- 1 onion chopped
- 1 green pepper, chopped
- 1 16 oz stewed tomatoes
- 1 6 oz can tomato paste
- 1 tsp salt
- 1/2 tsp oregano
- 1/4 tsp garlic powder
- 2 medium zucchini cut into 1/4 inch slices
Crockpot Chicken & Noodles Casserole
By LadyRev-2
Salt & pepper chicken breasts and place in the bottom of crock pot Spoon soup over the chicken
- 1 24 ounce package – frozen egg noodles
- 2 14.7 oz cans – cream of chicken soup – (can also use chicken/celery soup combo or the chicken/mushroom combination -- whatever you favor)
- 1 stick(1/2) cup butter – cut into pieces
- 1 –32 can of chicken broth – may want extra to thin out, if too thick. the frozen noodles thicken the broth
- mixed vegetables – optional – i didn’t use this time
- Chicken stock to taste (optional: if more flavor needed can add bouillon or other flavored paste)
- 6 small boneless, skinless chicken breasts or 4 large
- salt & pepper to taste – can add some parsley too if desire
Taco Bowl Salad with Guac-a-Salsa
By LadyRev-2
Lightly crush the chips by popping open the bag and giving the chips a few light whacks with a frying pan – caref...
- 1 sack corn tortilla chips, any brand or color (yellow, blue, red, white) will do
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds ground beef
- 2 jalapeno peppers, seeded and finely chopped
- 2 medium onions, chopped
- 3 to 4 cloves garlic, chopped
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- Coarse salt and black pepper
- 1 cup water
- 2 firm Haas avocados
- 3 plum tomatoes, seeded and chopped
- Handful cilantro leaves, chopped
- Juice of 1 lemon
- 2 sacks, 10 ounces, 2 cups each shredded Monterey Jack or sharp Cheddar cheese
Pie 'n Cake Faux Trifle
By LadyRev-2
This recipe can either be simply layered in a cake pan, or you can joooouge it up a bit by doing two layers of each...
- 1 Angel Food cake, broken into pieces
- 1 large pkg vanilla pudding
- Canned prepared filling, your favorite
- Cool Whip or other whipped topping
Sweet and sour dip
By LadyRev-2
Pat Rosner gave this recipe to me
- 1 cup chili sauce
- 1 cup grape jelly
Artichoke and White Bean Salad
By LadyRev-2
In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil
- 3 cups white beans, drained
- 1/2 (14 ounce) can artichoke hearts, drained and quartered
- 2/3 cup diced green bell pepper
- 1/3 cup chopped black olives
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 ounce chopped fresh mint leaves
- 3/4 teaspoon dried basil
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- salt and pepper to taste