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Recipes
Funkadelic Chili Mac H. G.
By Bettybug
To make the chili, bring a large pot sprayed with nonstick spray to medium heat on the stove
- 1 (14.5-ounce) can stewed tomatoes, roughly chopped, juice reserved
- 1 cup canned red kidney beans, drained and rinsed
- 1 cup frozen ground-beef-style soy crumbles
- 1 onion, chopped
- 1 red or green bell pepper, seeded and chopped
- 1 cup chopped portabella mushrooms
- 1/3 cup tomato paste
- 1 teaspoon chili powder
- 1/2 teaspoon chopped garlic
- 1/4 teaspoon ground cumin
- 5 ounces (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving
- 1/4 cup shredded fat-free Cheddar cheese
- Cayenne pepper, optional
Sassy Wonton Tacos H.G.
By Bettybug
Preheat the oven to 400 degrees F
- 8 small square wonton wrappers*
- 1 cup dry coleslaw mix
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons low-fat sesame ginger dressing (recommended: Newman's Own Lighten Up!)
- 4 ounces cooked and shredded (or finely chopped) skinless lean chicken breast
- 2 tablespoons BBQ sauce with about 45 calories per 2-tablespoon serving
Pumpkin Spice Sugar Cookies
By Bettybug
1. Combine flour ond baking sodo; set aside
- 3/4 cup Blue Bonnet's regular sticks, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2-3/4 cups all-purpose flour
- 1 teaspoon baking sodo
- ] teaspoon salt
- 2 teaspoons pumpkin pie spice
Sugar Free Chocolate-Peanut Butter Pie W.W. Points Plus 4.5
By Bettybug
Sugar free except the crust and peanut butter has sugar
- 1 ready-made Keebler reduced-fat graham cracker crust
- 1 6 servings package sugar-free chocolate pudding
- 2 tablespoons reduced-fat peanut butter
- 2 1/2 cups skim (non-fat) milk
- 1/2 of 8 oz. tub of sugar-fat Cool Whip
Chicken Poppy Seed Salad Sandwiches
By Bettybug
Boil the chicken in a large pot filled with water until done, about 45 minutes
- 2 1/2 pounds boneless, skinless chicken breasts
- 4 celery stalks, finely chopped
- 4 cups seedless grapes, halved
- 2 cups slivered almonds
- 2 cups mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons poppy seeds
- 2 tablespoons dried dill
- 1 loaf white sandwich bread
Double Feature Cupcakes with Mexican Hot Chocolate Frosting
By Bettybug
Preheat the oven to 350 degrees F
- Cupcakes:
- 1/2 cup milk chocolate chips melted
- 1 cup (2 sticks) unsalted butter melted
- 1 teaspoon vanilla extract
- 1 cup sugar
- 3 large eggs
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 12 peanut butter cups
- Mexican Hot Chocolate Frosting:
- 1 (8-ounce) package cream cheese, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups confectioners' sugar, sifted
- 3 ounces unsweetened chocolate, melted
Quesadilla Salvadoreña
By Bettybug
Bake btwn 400-450 about 45 minutes, depends on your oven
- 12 oz rice flour
- 3 eggs
- 16 oz sour cream
- 1/2 cup half and half
- 1 1/2 cups sugar
- 2 sticks butter softened (almost melted)
- 1/2 tbsp baking powder
- 12 oz queso fresco
- mix in some parmesan cheese too (1/2 cup)
Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
By Bettybug
Warm the 1 tablespoon olive oil in a medium saute pan over medium heat
- 1 tablespoon olive oil, plus 1 tablespoon
- 2 cloves garlic, minced
- 6 sun-dried tomatoes, diced
- 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/4 teaspoon dried thyme
- 1/4 cup (2 ounces) goat cheese
- 1/3 cup reduced-fat cream cheese
- 4 (4-ounce) center-cut pork chops
- 1 1/2 1 1/2 cups chicken broth 1/2 lemon, zested
- 2 tablespoons lemon juice 2 teaspoons Dijon mustard
COUNTRY BREAKFAST PIE
By Bettybug
Brown sausage and onion; drain
- 1 pkg. Jimmy Dean sausage (any flavor)
- 9 " unbaked pie shell
- 1 1/2 c. combined grated Swiss & Cheddar cheese
- 1/4 c. chopped green pepper
- 2 tbsp. chopped onion
- 1/4 c. chopped red pepper
- 5 beaten eggs
- 1 1/4 c. light cream
BUFFALO CHICKEN SPRING ROLLS
By Bettybug
You gotta try these! They're simply delicious
- For the Buffalo Chicken Spring Rolls:
- 1 rotisserie chicken (meat picked off and shredded)
- 1/2 cup melted butter
- 1/2 cup hot sauce
- 24 wonton wrappers
- water to brush wrappers
- For the Blue Cheese Dip:
- 1 cup Greek yogurt
- 1/4 cup mayo
- 1/2 bunch chives (chopped)
- 2 tablespoons fresh parsley (chopped)
- 1/2 cup crumbled blue cheese
- 2 tablespoons red wine vinegar
- 1 lemon (juiced)
- salt and pepper