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Recipes
Chocolate Chip Pumpkin Bread
By PamCallan
1. Preheat oven to 350 degrees 2
- 2 cups sugar
- 2 cups canned pumpkin
- 1/2 cup canola oil
- 1/2 cup fat-free vanilla pudding
- 4 large egg whites
- 3 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 1/4 tsp salt
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chips
- Cooking Spray
Muffins - Pumpkin Muffins
By PamCallan
Preheat oven to 400 degrees F
- Cooking spray
- 1 cup all-purpose flour
- 1 cup whole-grain pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 3/4 cup packed dark brown sugar
- 3 tablespoons unsulphered molasses
- 1/4 cup canola oil
- 2 large eggs
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 3/4 cup lowfat buttermilk
- 1-1/2 cups of raisins
Date Paste - Forks Over Knives
By PamCallan
Use for quick desserts
- One pound of pitted dates
- One cup of liquid (water, unsweetened non-dairy milk, unsweetened juice)
Chicken Noodle Soup
By PamCallan
Cook noodles separately Heat 6 cups of milk until steamed but not boiled (medium heat) Add onions to milk
- 1/2 cup margarine
- 1/2 cup flour
- 2 tbsp McKay's chicken seasoning
- 6 cups milk
- 2 tbsp dried onions
- 2 dups dried noodles (rotinini)
- 1 can fri chik, diced
Tortillas whole wheat
By PamCallan
In a bowl, mix together the flour, oil and salt
- 2 cups white whole wheat flour
- 3 Tbsp extra virgin olive oil
- 1/2 tsp salt
- 2/3 c warm water
Macaroni and Tomatoes
By PamCallan
Saute onion in butter Add all ingredients together and heat Salt and pepper to taste
- 1 onion
- 1 cup (cooked) macaroni, (rounded)
- 1 large can diced tomatoes and juice
- 1 tbsp white sugar
- 2 bay leaves
Tortellini Chicken Tetrazzini
By PamCallan
Heat oven to 375 degrees. Cook tortellini according to package directions and drain
- 1 pkg (255g/9oz) fresh cheese-filled tortellini*
- 1 can (10 oz) cream of mushroom soup
- 1/2 cup milk
- 1 1/2 cups cubed cooked chicken or turkey
- 1 1/2 cups Frozen peas, boiled
- 2 green onions
- 1 1/4 tsp Itallian Seasonings
- Topping
- 2 tbsp fine dry bread crumbs
- 2 tbsp grated parmesan cheese
- 1 tbsp butter or margarine, melted
- Optional
- Use 1 pkg (454gm/1lb) frozen cheese-filled tortellini
Shredded Potatoes Au Gratin
By PamCallan
Place potatoes in a Dutch oven, and cover with water
- 8 medium baking potatoes (3 1/2 pounds)
- 2 cups (8 oz) shredded sharp cheddar cheese
- 2 cups whipping cream
- 1 tsp salt
- 1/4 cup soft bread crumbs
- 1 tbsp butter or margarine, melted
Penne with Pesto
By PamCallan
1. Pluck the basil leaves from the stems (you should have about 2 cups leaves)
- 1 large bunch fresh basil
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/2 fresh mozzarella ball chopped
- 3 ripe medium tomatoes cut in large chunks
- 1/2 cup pitted, roughly chopped kalamata olives
- 1/2 teaspoon kosher salt, plus more for pasta-cooking water and to taste
- Freshly ground black pepper
- 1 pound penne rigate or other ridged small-tube pasta