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Recipes
Enchilada Chicken Soup
By KarenLee
Canned soups, bottled enchilada sauce and a few other convenience items make this recipe a fast-to-fix favorite
- 1 can (11 ounces) condensed fiesta nacho cheese soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 2-2/3 cups milk
- 1 can (10 ounces) chunk white chicken, drained
- 1 can (10 ounces) enchilada sauce
- 1 can (4 ounces) chopped green chilies
- Sour cream
Creamy Honey Mustard
By KarenLee
- 1/2 cup reduced-fat sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 4 medium carrots, cut into sticks
- 1 cucumber, halved lengthwise, seeded, and cut into sticks
Hot Artichoke - Cheese Dip
By KarenLee
This warm dip is just the thing when you hanker for a creamy, cheesy snack
- 2 garlic cloves
- 1 green onion, cut into pieces
- 1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided
- 1/3 cup reduced-fat mayonnaise
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon crushed red pepper
- 12 ounces frozen artichoke hearts, thawed and drained
- Cooking spray
- 24 (1/2-ounce) slices baguette, toasted
Tortilla Dip
By KarenLee
Over medium heat, break hamburger into small pieces and brown
- 1 lb. Hamburger
- 2 cans Chili without beans
- 1 lb. Velveeta Cheese, chunked
- 8 0z Cream Cheese
Momma's Golden Chicken
By KarenLee
Wash, pat dry and cut each chicken breast into 3 slices
- 4 boneless chicken breasts
- 3 eggs
- 1/4 cup half and half
- 2 cloves garlic, minced fine
- 1 tablespoon fresh parsley, chopped fine
- 1/4 cup Romano cheese, grated
- 1/4 sherry wine
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup flour
- 1-1/2 cups breadcrumbs
- 1/4 cup olive oil
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
Creme Brulee French Toast
By KarenLee
In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth an...
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed brown sugar
- 2 tbsp. corn syrup
- 1 9" round loaf Challah bread
- 4 large eggs
- 1 1/2 cups half and half (or low fat milk and non-fat creamer)
- 1 tsp. vanilla
- 1 tsp. Grand Marnier
- 1/4 tsp. salt
- 1/4 tsp. cinnamon
Creamy Chicken Enchiladas
By KarenLee
In a skillet coated with non-stick cooking spray, saute onion until tender
- 1 small onion, chopped
- 1 can (10-3/4 ounces) condensed cream of chicken soup, indiluted
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 cup (8 ounces) sour cream
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 6 flour tortillas (8-1/2 inches)
- 2 cups cubed cooked chicken breast