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Recipes
Tortilla Rollups II
By Caitie
Directions In a medium bowl, mix together the cream cheese, green onions, salsa and Cheddar cheese
- 1 (8 ounce) package cream cheese, softened
- 4 green onions, finely chopped
- 1/4 cup salsa
- 4 ounces shredded Cheddar cheese
- 10 (10 inch) flour tortillas
Baked Sweet Potato Fries
By Caitie
1. Preheat the oven to 425°F
- 2 pounds sweet potatoes (about 4 small)
- 2 tablespoons olive oil
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons kosher salt
Shrimp Quesadillas with Tomato Avocado Salsa | Skinnytaste
By Caitie
In a medium bowl, combine tomatoes, avocado, red onion, lime juice, cilantro, salt and pepper
- Tomato Avocado Salsa:
- 1 medium tomato, diced
- 1 hass avocado, diced
- 1 lime, juice of
- 1 tbsp cilantro, chopped
- 1 tbsp red onion, finely minced
- 16 large shrimp, cleaned and deviened
- cumin
- garlic powder
- salt and fresh pepper
- cooking spray
- 4 scallions, chopped
- 6 oz Cabot's 75% Light Vermont Cheddar, shredded
- 8 (6") low carb whole wheat flour tortillas (I used La Tortilla Factory)
Mexican Lasagna
By Caitie
Preheat the oven to 400˚ F
- 1 (15 oz.) can black beans, drained and rinsed (or 1 1/2 cups cooked black beans)
- 1 1/2 cups fresh or frozen corn kernels
- 4-5 green onions, chopped
- Scant 1/2 cup chopped cilantro, plus more for garnish
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- 3/4 tsp. kosher salt
- 1/2 tsp. cumin
- 1 (28 oz.) can crushed tomatoes (fire roasted if you can find them)
- 9-12 no-boil lasagna noodles
- 8 oz. shredded Mexican blend cheese (I used half Monterey Jack, half spicy pepper jack)
- Hot sauce
Cauliflower Tots
By Caitie
*to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for ...
- 2 cups cooked cauliflower florets, finely chopped *see note
- 1 large egg
- 1 large egg white
- 1/2 cup onion, minced
- 3 tbsp minced fresh parsley
- 1/2 cup reduced fat sharp cheddar cheese, grated
- 1/2 cup seasoned breadcrumbs
- salt and pepper to taste
- cooking spray
Cookies & Cream Freeze
By Caitie
LINE 8x4-inch loaf pan with foil, with ends of foil extending over sides
- 14 OREO Cookies, divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup sugar
- 1/2 tsp. vanilla
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 4 squares BAKER'S Semi-Sweet Chocolate, melted
Spaghetti with Sauteed Chicken and Tomatoes
By Caitie
Bring a large pot of salted water to boil
- 2 skinless chicken breast halves, diced in 1 inch cubes
- cooking spray
- 1/2 tsp each of dried oregano and dries basil
- kosher salt and fresh pepper
- 8 oz spaghetti (high fiber or low carb)
- 2 cups grape tomatoes, halved
- 6 cloves garlic, smashed and coarsely chopped
- 4 tsp extra virgin olive oil
- 4 tbsp chopped fresh basil
Avocado Chicken Parm
By Caitie
1. Place chicken breast in a clear plastic bag(alternatively between 2 sheets plastic wrap), using a rolling pin or...
- 2 Chicken Breast Fillets, halved lengthways
- 1/2 Cup Plain Flour
- 2 Tablespoons Fresh Milk
- 2 Eggs
- 1 1/2 Cups Dried Breadcrumbs
- 2 Tablespoons Olive Oil/Cooking Spray
- 1/2 Cup Tomato Pasta Sauce
- 2 Avocado, Sliced
- 1/2 Cup Grated Mozzarella Cheese
Beef Stew--Crockpot
By Caitie
Heat the olive oil in a large skillet over medium-high heat and then lightly brown the meat in batches
- 2 lbs of stewing beef, trimmed and cut into 1 inch cubes
- 1 tablespoon olive oil
- 2 medium sized onions, chopped into large pieces
- 2 ribs celery, chopped
- 4 carrots, chopped
- 20 about 20 mini-potatoes, cut large ones in half, leave smallest ones as is (I like to use a mix of yellow, red and blue, no need to peel)
- 1 28 oz. can whole tomatoes (I use plum tomatoes)
- 1 1/2 teaspoons Italian seasoning
- 3 cups sodium reduced beef broth, divided
- 2 bay leaves
- 1 cup frozen peas
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cups all-purpose flour
Spinach & Cheese Tortellini--Crockpot
By Caitie
Brown the sausage and put all ingredients in crockpot, chunking up the cream cheese
- 1 (19oz) bag of frozen cheese tortellini
- 1 small bag of fresh spinach (I used about half of a 5 oz package, but more is better!)
- 2 (14.5 oz) cans of Italian style diced tomatoes, drained
- 1 block (8 oz) of cream cheese or neufchatel (less fat)
- 1 lb. of ground sausage or chicken/turkey sausage
- 4 cups of chicken broth