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Recipes
Chilled Carrot and Cauliflower Soup
By Bettybug
Heat the oil in large pot over medium heat
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 5 medium carrots, peeled and coarsely chopped
- 1/2 head cauliflower, cut into florets
- 1 teaspoon red pepper flakes
- 2 teaspoons lemon zest
- 1 teaspoon ground cumin
- 2 cups chicken or vegetable stock
- 3/4 cup plain yogurt, divided
- Kosher salt and freshly ground black pepper
- 1 green onion, finely chopped
Pretzel Crusted Pork Cutlets
By Bettybug
Take a bite out of this tasty dish!
- For the Pork Loin:
- 1/2 pound Pork Loin (cut into 1/2-inch thick pieces - pounded thin)
- 2 Eggs (lightly beaten)
- 1/4 cup Flour
- 1 cup sourdough Pretzels (crushed)
- 2 tablespoons Butter
- Salt and Freshly Ground Pepper
- For the Crunchy Salad:
- 2 Apples (sliced)
- 1 bunch Radishes (sliced)
- 1 tablespoon Whole Grain Mustard
- 3 tablespoons Olive Oil
- 2 tablespoons Red Wine Vinegar
Shirley's Pepper Steak (L.F.)
By Bettybug
Trim all fat from steak. Cut on the diagonal across the grain in slices about 1" X 1/4"
- 1 lb. top round or flank steak
- 2 t light soy sauce
- 1 t minced garlic
- 4 t canola oil, divided
- 2 C thinly sliced green peppers
- 2 C chopped celery
- 1 C sliced mushrooms
- 2/3 C chopped green onions
- 1/4 C water
- 1 T cornstarch
- 1-16-oz can chopped tomatoes
Baked Macaroni & Cheese
By Bettybug
1 Heat the oven to 400°F
- 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
- 1/2 soup can milk
- 1/8 teaspoon ground black pepper
- 1/3 of a 1-pound package rotini pasta or medium shell pasta (about 1 1/2 cups), cooked and drained
- 2 tablespoons plain dry bread crumbs
- 2 teaspoons butter, melted
Mile High Raspberry Coffee Cake
By Bettybug
1 Heat oven to 325°F. Generously spray 9-inch springform pan with cooking spray
- 2/3 cup sliced almonds
- 1/2 cup Gold Medal® all-purpose flour
- 1/3 cup sugar
- 3 tablespoons butter, melted
- 3 cups Original Bisquick® mix
- 1 cup sugar
- 1 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
- 1/2 cup almond meal
- 1/4 cup butter, melted
- 1/4 cup milk
- 2 teaspoons vanilla
- 2 eggs
- 2 cups Cascadian Farm® frozen organic raspberries (do not thaw)
- 1 tablespoon Gold Medal® all-purpose flour
Mexican-Style Pollo with Quinoa- Chicken
By Bettybug
Serving size: 1, Calories: 270, Total Fat: 14g, Saturated Fat: 2g, Cholesterol: 50mg, Sodium: 250mg, Carbohydrates:
- 3 ea. bone-in H-E-B All Natural Chicken Legs & Thighs
- salt & pepper
- 3 Tbsp. canola oil
- 1 c. Central Market Organics Quinoa
- 1/2 red onion, cut into 8 wedges
- 1 c. H-E-B Champagne Tomatoes, halved
- 1 c. cilantro leaves
- 3 H-E-B Ready, Fresh, Go! Garlic Cloves, chopped
- 1 1/4 c. H-E-B Chicken Broth, regular or low sodium
- 1/2 tsp. Hill Country Fare Ground Cumin
Michael Symon's Double Cut Porkchops with Corn and Jalapeno Salad
By Bettybug
1-Combine the sugar, salt, and coriander
- 4 Double Cut Pork Chops
- 1 tablespoon Salt
- 1 tablespoon Sugar
- 1 tablespoon Coriander (toasted and ground)
- 4 ears Corn (husked and silk removed)
- 2 Limes (zested and juiced)
- 1/4 cup Cilantro - leaves only (chopped)
- 1 pint Sweet 100 Tomatoes (halved)
- 1 Jalapeno (minced)
- 3 scallions (chopped)
- 1 clove garlic (minced)
- 2 tablespoons olive oil
Easy Crispy Chicken
By Bettybug
Oven-baked chicken breasts turn out crispy, tender and moist when dipped in MIRACLE WHIP Dressing and given a savor...
- 1 pkt. SHAKE 'N BAKE Chicken Coating Mix
- 1/3 cup KRAFT Shredded Parmesan Cheese
- 1/4 cup MIRACLE WHIP Dressing
- 2 Tbsp. milk
- 4 small boneless skinless chicken breast halves (1 lb.)
Muffuletta Brunch Bake
By Bettybug
Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray
- 10 oz thinly sliced Genoa salami
- 4 cups frozen shredded hash brown potatoes
- 1 jar (32 oz) giardiniera vegetable mix, drained, coarsely chopped
- 1/2 cup chopped pimiento-stuffed green olives
- 2 1/2 cups shredded Colby-Monterey Jack cheese blend (10 oz)
- 2 cups milk
- 1 cup Original Bisquick® mix
- 1 teaspoon Italian seasoning
- 5 eggs
- Cornichons, if desired
- Whole pimiento-stuffed (colossal queen) green olives, if desired
Butternut Squash Casserole
By Bettybug
Preheat oven to 350 degrees F
- 3 butternut squash, peeled, seeded and cubed
- 1 onion, chopped
- 3 large eggs
- 1/2 cup coconut milk
- 1 1/2 teaspoons curry powder
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1/2 cup raisins
- 1/2 cup sweetened flaked coconut