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Recipes
Olive and Almond Cheese Ball
By Bettybug
Place first 5 ingredients in bowl and mix thoroughly using your hands
- 8 ounces cream cheese, softened
- 1/4 cup pimiento olives, coarsely chopped
- 1 teaspoon minced garlic (or 1/2 teaspoon garlic powder)
- 1/2 cup sour cream
- 1 teaspoon Louisiana hot sauce (optional)
- Package of sliced almonds
Whole Wheat Macaroni & Cheese: Family Style
By Bettybug
1.Preheat the oven to 350°F
- 1 lb whole wheat elbow macaroni or ziti
- 1 pint cottage cheese
- 2 large eggs
- 1/4 cup milk
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups (12 oz) shredded sharp Cheddar
- 1 cup fresh whole-grain breadcrumbs
- 2 tablespoons unsalted butter, melted, plus more for the baking dish
Donna Bell's Bakeshop's Hummingbird Bread Pudding
By Bettybug
Directions For the bread pudding: Preheat the oven to 350 degrees F
- BREAD PUDDING:
- Butter or nonstick cooking spray, for greasing
- 3 cups whole milk
- 4 tablespoons vanilla extract
- 6 large eggs
- 1 cup sugar
- 1 tablespoon ground cinnamon
- 2 bananas, 1 mashed, 1 cut into small bites
- 1 1/4 pounds crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup pecans
- 1/2 loaf French bread, cubed or torn into small pieces
Rosemary Potato Frittata W. W. Points Plus 4
By Bettybug
1. In a covered medium nonstick skillet cook potatoes and onion in a small amount of boiling water for 7 minutes
- 4 ounces tiny new potatoes, cut into 1/4-inch slices (1 cup)
- 1/4 cup chopped red onion or onion
- 1/4 cup chopped red, green, or yellow sweet pepper
- Nonstick cooking spray
- 1 cup refrigerated or frozen egg product, thawed or 4 eggs, beaten
- 1/2 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/8 teaspoon salt
- 1/4 cup shredded Swiss cheese (1 ounce)
- Cracked black pepper
The Original Chex® Party Mix
By Bettybug
1 Serving: Calories 140 (Calories trom Fat 60); Total Fat 7g (Saturated Fat 2
- 3 cups Corn Chex cereal
- 3 cups Rice Chex cereal
- 3 cups Wheat Chex® cereal
- 1 cup mixed nuts
- 1 cup bite-size pretzels
- 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
- 6 tablespoons butter or margarine
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons seasoned salt
- 3/4 teaspoon garlic powder
Green Chili Enchiladas
By Bettybug
Very Very good!
- 1 lb 4% fat extra lean ground beef (Round)
- 8 ozs velveeta Light cheese cut in to 1/2" square
- 1/2 cup onion (chopped)
- 8 ozs green chilies (ortega green chilies 2 sm can chopped) drained
- 8 ozs cheddar cheese (shredded)
- 2 ozs pimientos (1 sm jar chopped with juice)
- 1-5 ozs canned 99% fat free evaporated skimmed milk
- 12 Mission yellow corn tortillas extra thin
- 2 t. McCormick Enchilada Sauce dry mix
Zesty Meatballs
By Bettybug
Add a package of taco seasoning mix and 1 egg to ground turkey breast and form meatballs
- 1 package of taco seasoning mix
- 1 egg
- 1 lb. ground turkey breast
Garden Vegetable Soup Points Plus 0
By Bettybug
1. In large saucepan sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until s...
- 2/3 cup sliced carrot
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 3 cups fat-free broth (beef, chicken, or vegetable)
- 1 1/2 cups diced green cabbage
- 1/2 cup green beans
- 1 tablespoon tomato paste
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/2 cup diced zucchini
- 0 POINTS Plus per serving
Strawberry Ice Cream
By Bettybug
Cook's Note: The Greek yogurt provides an especially creamy texture, but if you like, you can swap in low-fat yogur...
- 1 pound frozen strawberries
- 1 cup 2-percent plain Greek yogurt
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- Fresh strawberries, sliced, for garnish
Sloppy Jose with Chorizo, Charred Poblanos and Avocado Crema
By Bettybug
For the avocado crema: Place the cilantro, sour cream, avocado, lime zest and juice in a food processor and run unt...
- Avocado Crema:
- 1/2 cup fresh cilantro, leaves and tender stems
- 1/4 cup sour cream
- 1 avocado
- 1 lime, zested and juiced
- Salt and freshly cracked black pepper
- Filling:
- 1 tablespoon canola oil
- 2 poblano peppers, seeded, ribbed and cut into 1/4-inch-by-2-inch strips
- 1 teaspoon ground cumin
- Salt and freshly cracked black pepper
- 2 pounds fresh Mexican chorizo
- One 12-ounce jar salsa (I like chunky, but use whatever you like)
- Sandwich Build:
- Salted butter, at room temperature, for toasting the buns
- 4 fresh telera or bolillo rolls
- 1 cup shredded Chihuahua cheese