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Recipes
Green Bean Casserole
By JLZD
Mix soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in 1 1/2 qt
- 2 cans Campbell's Condensed Cream of Mushroom
- Soup (Regular, 98% Fat Free or 25 % Less Sodium)
- 1 cup milk
- 2 tsp. soy sauce
- dash ground black pepper
- 2 cans cut green beans
- 2 5/7 cups French's French Fried Onions
Spicy Chipotle Roasted Potatoes
By JLZD
Roasted potatoes get a spicy, smoky flavor when tossed with ground chipotle peppers
- 1 1/2 lbs. Yukon gold or red potatoes, scrubbed (peeled, if desired), and cut into 1-inch wedges or pieces.
- 4 tsps. extra-virgin olive oil or canola oil
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. ground chipotle pepper, or 1/2 tsp. chili powder
Sauteed Mushrooms
By JLZD
Wonderful. Serve these with grilled steak and baked potatoes
- 3 green onions
- 1/4 cup butter, melted
- 1 lb. fresh mushrooms, sliced
- 1/4 cup dry white wine
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. garlic powder
- 2 tsp, Worcestershire sauce
Bacon Cheeseburger Casserole
By JLZD
Heat oven to 400 Brown meat with onions in skillet; drain
- 1 lb. ground beef
- 1 onion, chopped
- 1/3 cup ketchup
- 2 tbsp. yellow mustard
- 1 cup sharp cheddar cheese
- 8 slices Oscar Mayer Bacon, cooked, crumbled
- 4 cups (1/2 of 32-oz. pkg.) frozen bite-size potato
- nuggets
Firecracker Chicken Stir-Fry
By JLZD
Heat oil in large nonstick skillet on medium-high heat
- 1 Tbsp. oil
- 1 lb. boneless skinless chicken breasts, cut into stips
- garlic
- 1 red pepper, cut into strips
- 1 cup snow peas
- 1 can (8 oz.) sliced water chestnuts, drained
- 1/3 cup KRAFT Light Asian Toasted Sesame Dressing
- 1/4 tsp. crushed red pepper
- 2 cups hot cooked long-grained white rice
Fiesta Beef & Black Bean Enchiladas
By JLZD
Heat oven to 350 Brown meat in large skillet; drain
- 1 lb. ground beef
- 1/2 lb. (8 oz.) Velveeta, cut into 1/2-inch cubes, divided
- 1 1/4 cups Taco Bell Home Originals Thick 'N Chunky Salsa, divided
- 1 cup rinsed canned black beans
- flour tortillas
- 1/2 cup Breakstone's or Knudsen sour cream
- 1/4 cup chopped cilantro
Chicken Piccata with Pasta & Mushrooms
By JLZD
Our piccata, made with chicken breast and served over whole wheat pasta, replicates the rich lemon-caper sauce with...
- 6 ouncve whole-wheat angel hair pasta
- 1/3 cup all-purpose flour, divided
- 2 cups reduced-sodium chicken broth
- 1/2 tsp. salt, divided
- 1/4 tsp. ground pepper
- 4 chicken breasts
- 3 tsps extra-virgin olive oil, divided
- 1 10-ounce package mushrooms, sliced
- garlic
- 1/2 cup white wine
- 2 tbsp. lemon juice
- 1/4 cup chopped parsley
- 2 tbsp. capers, rinsed
- 2 tsp. butter
Honey Spice-Rubbed Pork Tenderloin
By JLZD
Heat oven to 425 Brush mini with 2 Tbsp
- 1 pork tenderloin
- 1/4 cup Kraft Catalina dressing divided
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. dry mustard
- 1/2 tsp. paprika
- 1/4 tsp. dried thyme leaves
- 1 Tbsp. honey
Mapled-Glazed Chicken Breasts
By JLZD
Here's an easy main dish that's sure to set you on your own quest for the best syrup
- 2 Tbsp. pure maple syrup
- 1 Tbsp. reduced-sodium soy sauce
- 2 tsp. lemon juice
- 1 clove garlic, minced
- 1 tsp. ginger
- 1/4 tsp. pepper
- 2 boneless, skinless chicken breasts, trimmed and tenders removed
Oven Baked Sweet Potato Fries
By JLZD
1. Preheat over to 425 Line a baking sheet with aluminum foil (preferably the easy release kind)
- 2 lbs. sweet potatoes
- 1/4 cup olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. paprika
- 1/4 tsp. cinnamon