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Recipes
Greek chicken casserole
By Cassaundra
Preheat oven to 375°. Heat olive oil in a large Dutch oven over medium heat
- 1 tablespoon olive oil
- 2 cups chopped onion (about 1 large)
- 2 tablespoons dried thyme
- 1 to 2 teaspoons black pepper
- 10 garlic cloves, minced
- 6 cups (1/2-inch) cubed red potato (about 2 pounds)
- 2 cups (1-inch) cut green beans (about 1/2 pound)
- 1/4 cup water
- 2 tablespoons anchovy paste or finely chopped olives
- 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
- 8 skinned, boned chicken thighs (about 1 pound)
- 1/2 cup (2 ounces) crumbled feta cheese
Layered Mexican Chicken - Weight Watchers
By Cassaundra
An amazing Mexican twist on lasagna
- 2 sprays olive oil cooking spray
- 2 pounds chicken breast, uncooked boneless-skinless
- 30 ounces canned black beans, rinsed and drained
- 2 1/2 cups fat-free sour cream
- 2 cups reduced-fat Mexican-style cheese, shredded & divided
- 8 ounces green chilies, chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon black pepper
- 13 medium corn tortillas, cut in half each
- 1 cup salsa, mild, medium or hot
Red Potato and Dill Salad
By Cassaundra
Healthy Red Potato and Dill Salad
- INGREDIENTS:
- 2 1/2 pounds red potatoes, skin-on, 3/4 inch dice
- 1 cup plain Greek yogurt
- 2 green onions, thinly sliced
- 3 1/2 tbsp. Dijon whole grain mustard
- 1 tbsp. Dijon mustard
- Salt and pepper, to taste
- Handful of dill, chopped
Pumpkin Custard Recipe
By Cassaundra
In a large bowl, combine the first six ingredients; beat until smooth
- TOPPING:
- 1 can (15 ounces) solid-pack pumpkin
- 2 eggs
- 1 cup half-and-half cream
- 2/3 cup packed brown sugar
- 1-1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans
- 1 tablespoon butter, melted
- Whipped cream and ground cinnamon, optional
Pioneer Woman's Chicken Tortilla Soup
By Cassaundra
Pioneer Woman's chicken tortilla soup is the perfect hearty fall soup that's even better the next day!
- FOR THE GARNISHES:
- 2 whole Boneless, Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- 1-1/2 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1 Tablespoon Olive Oil
- 1 cup Diced Onion
- 1/4 cup Diced Green Bell Pepper
- 1/4 cup Red Bell Pepper
- 3 cloves Garlic, Minced
- 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
- 32 ounces, fluid Low Sodium Chicken Stock
- 3 Tablespoons Tomato Paste
- 4 cups Hot Water
- 2 cans (15 Oz. Can) Black Beans, Drained
- 3 Tablespoons Cornmeal Or Masa
- 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
- _____
- Sour Cream
- Diced Avocado
- Diced Red Onion
- Salsa Or Pico De Gallo
- Grated Monterey Jack Cheese
- Cilantro
Sweet Almond Cream of Buckwheat with Skillet Pears
By Cassaundra
Cooking Light Gluten-Free Cookbook, Oxmoor House 2011
- 2 cups fat-free milk
- 1/2 cup uncooked cream of buckwheat
- 2 tablespoons plus 2 teaspoons sugar, divided
- 1 tablespoon light butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- Cooking spray
- 2 cups chopped ripe pear
- 1/4 cup dried cherries
- 2 tablespoons water
- 1/2 teaspoon ground cinnamon
- 1/4 cup sliced almonds, toasted
Salsa, pioneer woman recipe
By Cassaundra
Salsa without vinegar
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- 1/4 cups Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoons Sugar
- 1/4 teaspoons Salt
- 1/4 teaspoons Ground Cumin
- 1/2 cups Cilantro (more To Taste!)
- 1/2 whole Lime Juice
Pfeffernüsse
By Cassaundra
Preheat oven to 375ºF. Coat 2 cookie sheets with cooking spray
- 2 spray(s) cooking spray, flour-variety recommended
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp baking soda
- 1 1/4 cup(s) all-purpose flour
- 1 1/4 cup(s) whole wheat flour
- 2 large egg(s)
- 1 cup(s) packed brown sugar, dark-variety
- 1/3 cup(s) chopped walnuts, finely minced
- 1/4 cup(s) powdered sugar
Cheesy scalloped potatoes
By Cassaundra
1 Heat oven to 350 degrees; coat shallow 2-quart baking dish with nonstick cooking spray
- Directions:
- 2 lbs yukon gold potatoes or 2 lbs baking potatoes
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 (15 ounce) jar alfredo sauce
- 1/3 cup fresh chives, chopped or 1/3 cup chopped scallion
- 1/2 cup milk
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground nutmeg
Coconut Shrimp with Mango Sauce
By Cassaundra
Cooking Light Gluten-Free Cookbook, Oxmoor House 2011
- 20 large shrimp (about 1 1/4 pounds)
- 1/2 cup gluten-free panko-style breadcrumbs (such as Kinnikinnick)
- 3/4 cup flaked sweetened coconut
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 large egg whites
- Mango Sauce