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Recipes
Adobo Grilled Chicken Salad in a Tortilla Bowl
By Bettybug
Preheat the oven to 400 degrees F
- 4 (10-inch) whole-wheat or multi-grain tortillas
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 medium yellow onion, chopped
- 4 garlic cloves, minced
- Coarse salt and freshly ground black pepper
- 3 medium tomatoes, chopped
- 2 chipotle chiles in adobo, chopped (remove the seeds to make it less spicy), plus 2 tablespoons the adobo sauce
- 1/2 cup water
- 1 (15-ounce) can pinto beans, drained and rinsed
- 5 cups baby spinach leaves or mixed mesclun greens
- 4 ounces feta cheese, crumbled (1/2 cup)
- 4 Adobo Grilled Chicken Breasts, sliced, recipe follows
- 1/4 cup chopped fresh cilantro leaves
- Lime wedges, for serving
- 1 tablespoon lemon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder or flakes
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley flakes
- 1 tablespoon achiote powder
- 1/2 tablespoon ground cumin
- 1 tablespoon salt
- 6 boneless skinless chicken breasts
- Nonstick cooking spray or oil
Round 2 Recipe - Stuffed Peppers
By Bettybug
Recipe courtesy Sandra Lee
- 2 red bell peppers
- 2 cups reserved brown rice mixture from Brown Rice and Mushroom Salad
- 1/2 cup shredded mozzarella, divided
- 1 (15-ounce) can diced tomatoes, drained
Easy Pleasing Meatloaf
By Bettybug
Very Good
- 2 lb. lean ground beef
- 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
- 1 cup water
- 2 eggs, beaten
- 1/2 cup Kraft Original BarBQ Sauce, divided
Soul Seasoning Mix
By Bettybug
Blend spices together. 2 Store in spice jar or air tight container
- 1/4 cup salt
- 2 tablespoons black pepper, ground
- 1 tablespoon cayenne pepper
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
Deen Burger
By Bettybug
Recipe courtesy Jamie Deen
- 8 slices applewood bacon
- 1 1/2 pounds ground beef (blend of ground chuck and lean sirloin, 80/20 ratio)
- 1/2 white onion, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 slices sharp Cheddar
- 4 burger buns
- 1/2 Vidalia onion, sliced into rings and sauteed
- Shredded iceberg lettuce, for serving
- Heirloom tomatoes, for serving
- Avocado, mashed, for serving
- Jamie's Special Sauce, recipe follows
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 1/2 tablespoons mustard
Petite Nutella Pochettes
By Bettybug
Ten Dollar Dinners with Melissa d'Arabian
- 1 cup (2 sticks) butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 2 cups flour
- 1/4 cup plus 2 tablespoons chocolate-hazelnut spread (recommended: Nutella)
- Water, as needed
- 1/2 cup confectioners' sugar
- Special equipment: 3-inch fluted biscuit cutter
Big Game Dip
By Bettybug
Run a new play on the traditional game-time spread with this flavorful chicken dip
- 2 can Chicken Breast
- 1/2 cup hummus
- 1/2 Tbsp. Mrs. Dash® Original Blend
Meat Loaf and Sauce
By Bettybug
1. Combine bread crumbs, milk, ground beef, eggs, salt, onion, and pepper
- LOAF:
- 1 cup dry bread crumbs
- 1 cup milk
- 2 lbs. ground beef
- 2 eggs beaten
- 1 tsp. salt
- 1/2 onion chopped
- 1/2 tsp. pepper
- SAUCE:
- 3 tbsp brown sugar
- 1/2 cup ketchup
- 1 tsp. mustard
Company chicken W. W,
By Bettybug
Place cauliflower in blender
- 2 c. cooked cauliflower, drained reserve liquid
- 3 packets chicken broth
- 4 c. French cut green beans
- 1 medium green pepper, chopped
- 4 c. fresh button mushrooms sliced
- 4 10 oz. chicken breasts, skinned
Sweet Fruit Spread
By Bettybug
Blend and serve on hot biscuits, pancakes, bagels, or muffins
- 1/4 c. Blue Bonnet Spread
- 1/2 c. Smucker's Preserves