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Recipes
Greek Chicken Penne Recipe
By sjhelling
Cook pasta according to package directions
- 2-1/2 cups uncooked penne pasta
- 1 pound boneless skinless chicken breasts, cubed
- 1/2 cup chopped red onion
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
- 1 large tomato, chopped
- 1/2 cup crumbled feta cheese
- 3 tablespoons minced fresh parsley
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Fresh oregano, optional
Cheddar DOG Treats
By sjhelling
A treat my puppies absolutely love
- 1 cup flour
- 1 cup shredded cheese (mild)
- 1 tbls stick margarine (or butter), softened
- 1/3 cup milk
Carrot Cookie Bites Recipe
By sjhelling
In a large bowl, cream shortening and brown sugar until light and fluffy
- 2/3 cup shortening
- 1 cup packed brown sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups quick-cooking oats
- 1 cup shredded carrots
- 1/2 cup chopped pecans
Ranch Bean Chili Recipe
By sjhelling
In a Dutch oven, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain
- 1 pound lean ground beef (90% lean)
- 3/4 cup chopped onion
- 1 medium green pepper, chopped
- 1 teaspoon minced garlic
- 1 each small sweet orange, red and yellow pepper, chopped
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 1 can (16 ounces) chili beans, undrained
- 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
- 1 can (11-1/2 ounces) tomato juice
- 1-1/3 cups fresh or frozen corn
- 1 cup water
- 1 envelope ranch salad dressing mix
Maple-Glazed Pork Chops
By sjhelling
Combine the first five ingredients; rub over pork chops
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pepper
- 2 bone-in pork loin chops (7 ounces each)
- 1 tablespoon maple syrup
- 1-1/2 teaspoons butter, melted
- 1-1/2 teaspoons Dijon mustard
Baked Spaghetti
By sjhelling
This dish meets all the requirements for the perfect potluck take-along
- 6 slices bacon
- 1 tsp minced garlic
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 3 14.5-oz cans diced tomatoes with liquid
- 1 2.25-oz can sliced ripe olives, drained
- 1-2 tbls dried oregano, according to taste
- 1 lb ground beef, browned and drained
- 12 ozs thin spaghetti, cooked and drained
- 2 cups grated Cheddar cheese (5 oz)
- 1 10-oz can cream of mushroom soup
- 1/4 cup water
- 1/4 cup grated Parmesan cheese
Roast Pork with Cherry-Almond Glaze
By sjhelling
Sprinkle roast with salt; place on a rack in a shallow roasting pan
- 1 boneless whole pork loin roast (3-1/2 pounds)
- 1 teaspoon salt
- 1 jar (12 ounces) cherry preserves
- 1/4 cup cider vinegar
- 2 tablespoons light corn syrup
- 1/4 teaspoon each ground cinnamon, nutmeg and cloves
- 1/4 cup slivered almonds
Lemon-Pepper Broccoli
By sjhelling
Place broccoli and water in a microwave-safe bowl
- 5 cups frozen broccoli florets
- 2 tablespoons water
- 1 tablespoon butter
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Caramel Brie
By sjhelling
Place 1/2 brie found in baking dish Sprinkle with 1/2 of brown sugar/fruit mixture Place the other 1/2 brie on top
- 1 brie round sliced in half horizontally
- Melt 1/2 stick butter/margarine AND
- 1 cup brown sugar (mixture will be crumbly)
- 3/4 cup cranberries and 3/4 cup dried apricots mixed together. Add to brown sugar mixture.
Tangy Tzatziki Pasta Salad
By sjhelling
Greek side dish, especially good with grilled chicken
- 1 16-oz container low-fat plain Greek yogurt
- 1/4 cup olive oil
- 1 T fresh dill, chopped
- 1 T lemon juice
- 1 t sea salt
- 1/2 t freshly ground pepper
- 3 garlic cloves
- 1 16-oz pkg penne pasta (whole wheat can be used)
- 1 cup pitted kalamata olives, sliced
- 2 cucumbers, peeled, seeded, and diced
- 3/4 cup sun-dried tomatoes in oil, drained and chopped
- 1 9.9-oz jar marinated artichoke hearts, drained and chopped
- 1-1/2 cups crumbled feta cheese