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Recipes
Slow Berry Cobbler-Paula Dean
By Cassaundra
slow cooker dessert with raving 5/5 reviews
- 1 (10-ounce) bag frozen strawberries
- 1 (10-ounce) bag frozen blueberries
- 1 (10-ounce) bag frozen raspberries
- 1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
- 1/2 cup baking mix (GF bisquick)
- 2 1/4 cups baking mix (GF bisquick)
- 1/4 cup sugar, plus 1/4 cup
- 4 tablespoons butter, melted
- 1/2 cup milk
- 2 teaspoons ground cinnamon
Weight Watcher Slowcooker Chicken Posole
By Cassaundra
This hearty Mexican soup is mildly hot
- 1 clove(s) (medium) garlic clove(s), minced
- 4 oz frozen mixed vegetables, onion, pepper and celery mixture (about 1 cup)
- 14 1/2 oz canned hominy, drained
- 4 oz canned jalapeno peppers, mild-variety, diced, drained
- 14 1/2 oz canned diced tomatoes, with smoked chipotle chiles (do not drain)
- 1 pound(s) uncooked boneless, skinless chicken thigh(s), cut into bite-size pieces
- 1 cup(s) fat-free chicken broth
- 1/2 tsp table salt
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 1 medium fresh lime(s), cut into 4 wedges
Cinnamon-Beef Noodles
By Cassaundra
wonderful and can be used with other types of meat
- 5 cups water
- 1 1/2 cups rice wine or sake
- 3/4 cup low-sodium soy sauce
- 1/4 cup sugar
- 2 teaspoons vegetable oil
- 2 pounds beef stew meat, cut into 1 1/2-inch cubes
- 8 green onions, cut into 1-inch pieces
- 6 garlic cloves, crushed
- 2 cinnamon sticks
- 1 (1-inch) piece peeled fresh ginger, thinly sliced
- 1 (10-ounce) package fresh spinach, chopped
- 4 cups hot cooked wide lo mein noodles or vermicelli (about 8 ounces uncooked pasta)
pineapple upside down cake
By Cassaundra
Combine butter and brown sugar
- 1/2 C butter melted
- 1 C. brown sugar
- 1 medium can pineapple slices, drained reserve the juice
- 1 box yellow cake mix
- 8-10 maraschino cherries
Green Bean and Potato Salad
By Cassaundra
Recipe courtesy Rachael Ray
- Kosher salt
- 1/3 pound thin green beans, trimmed and cut into thirds
- 2 pounds small Yukon, white, or red skinned potatoes, quartered
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 to 4 slices smoky bacon, finely chopped
- 2 large shallots, finely chopped
- 1 small red Fresno chile pepper, seeded and finely chopped, optional
- 3 tablespoons cider or wine vinegar
- 1 tablespoon sugar
- 1/4 cup chicken stock
- 1/4 cup chopped flat-leaf parsley
- Freshly ground black pepper
corn souffle
By Cassaundra
perfect side dish and wonderful with chili
- 1 can whole corn, drained
- 1 can cream corn
- 1 stick butter
- 1 Jiffy corn muffin mix
- 1 (8 oz.) sour cream
Cranberry-Maple Slow Cooker Oatmeal
By Cassaundra
Course: breakfast PointsPlus™ Value: 6 Servings: 9 Preparation Time: 8 min Cooking Time: 6 min Level of Dif...
- Ingredients
- 8 cup(s) water
- 2 cup(s) Hodgson Mill Steel cut oats
- 2/3 cup(s) dried cranberries, chopped
- 1/2 cup(s) maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp table salt
- 3 Tbsp slivered almonds, toasted
Black Bean Burrito Bake
By Cassaundra
Cooking Light MARCH 2003
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1/2 cup reduced-fat sour cream
- 1 (15-ounce) can black beans, rinsed, drained, and divided
- 1 cup frozen whole-kernel corn, thawed
- 4 (8-inch) flour tortillas
- Cooking spray
- 1 cup bottled salsa
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
Saffron Fish Stew with White Beans
By Cassaundra
Lia Huber, Cooking Light APRIL 2010
- 1 tablespoon extra-virgin olive oil
- 1 cup prechopped onion
- 1 teaspoon ground fennel
- 1/2 teaspoon ground coriander
- 2 garlic cloves, crushed
- 1 thyme sprig
- 1/2 teaspoon grated fresh orange rind
- 1/4 teaspoon saffron threads, crushed
- 1 1/2 cups water
- 1 1/2 cups clam juice
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/8 teaspoon salt
- 1 pound flounder fillet, cut into (2-inch) pieces
- 1 (14-ounce) can great Northern beans, rinsed and drained
- Fresh thyme leaves
Scallops in fresh tomato and herb sauce
By Cassaundra
Crock pot recipe
- 2 Tbsp vegetable oil
- 1 medium onion, peeled and diced
- 1 clove of garlic, minces
- 3 1/2 c fresh tomatoes, peeled
- 1 can of tomato puree
- 1 can of tomato paste
- 1/2 dry red wine
- 2 Tbsp chopped fresh flat leaf parsley
- 1 Tbsp fresh oregano, chopped
- 1 1/2 pounds of sea scallops, cleaned and drained
- 1/4 tsp ground black pepper
- cooked pasta or rice