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Recipes
White Bread
By bridgetinma
Makes 1/3 pound loaf - Multiply by 6 for two, one pound loaves
- 1 cup flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 and 1/4 teaspoon yeast
- 1 tablespoon butter
- 1/2 cup very warm water
Rosie's Energy Balls
By bridgetinma
1. In a medium bowl, stir together the peanut butter, honey, milk powder and flax meal with a wooden spoon
- 1/2 cup natural unsweetened peanut butter or other nut, soy nut or seed butter
- 1/2 cup honey
- 1 cup instant nonfat dry milk powder
- 1/4 cup flax meal
Chop Suey (Bobby's Goulash)
By bridgetinma
In a Dutch oven, saute the ground beef over medium-high heat until no pink remains
- 2 pounds lean ground beef
- 2 large yellow onions, chopped
- 3 cloves garlic, chopped
- 3 cups water
- 2 (15-ounce) cans tomato sauce
- 2 (15-ounce) cans diced tomatoes
- 2 tablespoons Italian seasoning
- 3 bay leaves
- 3 tablespoons soy sauce
- 1 tablespoon House Seasoning, recipe follows
- 1 tablespoon seasoned salt
- 2 cups elbow macaroni, uncooked
Roasted Acorn Squash and Garlic Mash
By bridgetinma
Preheat the oven to 400 degrees F
- 2 acorn squash, halved crosswise and seeded
- 1 head garlic, wrapped in foil
- 7 tablespoons unsalted butter, divided
- 1 leek, diced (white and pale green parts only)
- 1 Gala apple, cored and diced into 1/2-inch pieces
- Salt
- 1 teaspoon freshly chopped thyme leaves
Savory Mozzarella Cups
By bridgetinma
Nutrition Info: Each serving (1 piece) contains 50 calories, 3 g carbohydrate, (0 g fiber), 2 g protein, 3 g fat, (...
- 1 pkg(12 ct) Mini Phyllo Pastry Shells
- 3 Tbsp Italian Classics Basil Pesto, divided
- 2 oz(6 balls) ciliegini mozzarella, halved
- 1 1/2 oz roasted tomatoes, thinly sliced (about 1/4 cup)
Pecan-Topped Pumpkin Bread
By bridgetinma
Margaret Patterson, Milton, Florida, Cooking Light NOVEMBER 2007
- 3 1/3 cups all-purpose flour (about 15 ounces)
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 cups granulated sugar
- 1/2 cup egg substitute
- 1/2 cup canola oil
- 1/2 cup low-fat buttermilk
- 2 large eggs
- 2/3 cup water
- 1 (15-ounce) can pumpkin
- Cooking spray
- 1/3 cup chopped pecans
Healthified Broccoli Cheddar Soup
By bridgetinma
Separate the stems and the florets from the broccoli
- 1 bunch broccoli
- 1 small onion, finely chopped
- 1 medium red-skinned potato, diced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken or vegetable broth
- 1/4 teaspoon freshly grated nutmeg
- 1 cup grated extra-sharp Cheddar
- 1 teaspoon Worcestershire sauce
- One 12-ounce can fat-free evaporated milk
- Kosher salt and freshly ground black pepper
- 2 scallions, thinly sliced
Stuffed Grilled Pork Chops
By bridgetinma
In a plastic container put the salt, sugar, peppercorns, and mustard powder
- 4 double thick bone-in loin end pork chops
- 1 cup salt
- 1 cup brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon mustard powder
- 2 cups cider vinegar, heated
- 1 pound ice cubes
- 1 1/2 cups cornbread, crumbled
- 2 tablespoons golden raisins
- 1/4 cup walnuts, roughly chopped
- 1/4 cup dried cherries, halved
- 1/4 cup buttermilk
- 1/2 teaspoon ground pepper
- 2 teaspoons fresh sage, thinly sliced
- 1/2 teaspoon kosher salt
Ham Bone Soup
By bridgetinma
Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker
- 1 ham bone with some meat
- 1 onion, diced
- 1 (14.5 ounce) can peeled and diced tomatoes with juice
- 1 (15.25 ounce) can kidney beans
- 3 potatoes, cubed
- 1 green bell pepper, seeded and cubed
- 4-6 cups chicken broth
Tuscan Chicken
By bridgetinma
Rachael Ray
- 2 pounds boneless, skinless chicken thighs
- 1 1/2 pounds chicken breast tenderloins
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- 6 cloves garlic, crushed
- 3 tablespoons white wine vinegar
- 2 tablespoons butter
- 2 shallots, chopped
- 6 sprigs fresh rosemary, finely chopped
- 2 tablespoons flour
- 1 cup dry white wine
- 2 cups beef broth (yes, beef broth)