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Recipes
Broccoli Casserole
By calypan
by Paula Deen
- 2 (10 ounce) packages frozen chopped broccoli, cooked and drained
- 1/3 cup mayonnaise
- 1 cup sharp cheddar cheese, grated
- 1 (10 3/4 ounce) can condensed cream of mushroom or chicken soup
- 2 eggs, light beaten
- 2 cups crackers, crushed
- 2 tablespoons butter, melted
Parmesan Vinaigrette
By calypan
Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper, and salt in a blende...
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup olive oil
- 2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 2 garlic cloves
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon table salt
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
Reduced-Fat Stuffed Shells
By calypan
1. GRIND MEAT Adjust oven rack to upper-middle position and heat oven to 375 degrees
- MEAT SAUCE
- 8 ounces 93 percent lean ground beef
- 1 tablespoon soy sauce
- 45 oz. Paul Newman's Sockarooni Sauce
- 1 T. oregano
- 1 T. Italian Seasoning
- 1 Tablespoon olive oil
- 1 onion , chopped fine
- 2-1/2 tablespoons tomato paste
- 3 garlic cloves , minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup finely chopped fresh basil
- STUFFED SHELLS
- Salt
- 1 (12-ounce) box jumbo pasta shells
- 12 saltines , broken into pieces
- 2 1/2 cups fat-free cottage cheese , drained if necessary (see note)
- 2 cups shredded part-skim mozzarella cheese,divided
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 2 garlic cloves , minced
K's Slow Cooker Chicken Tortilla Soup
By calypan
This slow cooked chicken tortilla soup is amazing and comes together easily using your slow cooker
- 2 tablespoons olive oil
- 1 medium to large onion, chopped
- 1 jalapeno pepper, with seeds for heat, chopped small
- 4 garlic cloves, chopped finely
- 32 ounces low-sodium chicken broth
- 1 (28-ounce) can diced tomatoes, no salt
- 2 (15-ounce) cans Bush's black bean fiesta (or regular black beans)
- 3 cups (or more) Rotisserie chicken, cut up
- 1 1/2 cups frozen corn
- 1 tablespoon lime juice
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked (or regular) paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon dried cilantro leaves
- Shredded cheese, as desired
- Sour cream, as desired
- Tortilla strips, as desired
Slow Cooker Country-Style Pot Roast w/Gravy
By calypan
from Cook's Country
- 1 boneless beef chuck roast (5 1/2 - 6 pounds), tied
- 4 teaspoons vegetable oil
- 3 medium onions, chopped
- 1 large rib celery, chopped
- 4 medium carrots, chopped
- 6 medium cloves garlic, minced
- 1 cup red wine
- 1 (28-ounce) can crushed tomatoes
- 2 cups low-sodium chicken broth
- 1/2 teaspoon hot red pepper flakes
- 3 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley leaves
Kimberly Slow Cooker Collards
By calypan
Cook bacon in dutch oven until halfway done; add onion and saute
- 16 oz. bag of fresh Collard Greens
- 4 slices low sodium bacon, chopped
- 1 onion, chopped
- 1-1/2 cups chicken broth
- 1 T. Better Than Bouillon Ham Base
- 4 T. vinegar
- 2 T. jarred jalapeno sweet & hot pepper juice and/or slices
- Salt & pepper to taste
Chili's Steak or Shrimp Fajitas
By calypan
Mix together all sauce ingredients
- 1 cup soy sauce
- 1/4 cup honey
- 1 T. worcestershire sauce
- 1 tsp. minced garlic
- 1 tsp. ground ginger
- 1 cup water
- 2 lbs. flank steak and/or shrimp
- 1 red bell pepper, cut in thin strips
- 1 green bell pepper, cut in thin strips
- 1 onion, sliced
K's Fabulous Cheesy Shrimp & Grits
By calypan
Preheat oven to 350. Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits
- 4 cups chicken broth
- 1/2 teaspoon salt
- 1 cup regular grits (I used stone ground)
- 1 cup shredded cheddar jack cheese, divided (4 ounces)
- 1 cup shredded colby & monterey jack cheese (4 ounces)
- 3 tablespoons butter
- 1/2 T. Olive Oil
- 6 green onions, chopped
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1 clove garlic, minced
- 8 oz. smoked turkey sausage, diced into med.size chunks
- 1-1/2 lbs fresh shrimp, peeled
- Creole Seasoning
- 1 (10 ounce) can diced tomatoes and green chilies, drained
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Mexican Black-Bean Chili
By calypan
Place a large nonstick skillet over medium-high heat until hot
- 1 cup diced onion
- 1 cup diced green bell pepper
- 1 pound ground chuck
- 1 1/2 cups no-salt-added beef broth
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 garlic cloves, crushed
- 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
- 2 (15-ounce) cans black beans, drained
- 6 tablespoons fat-free sour cream
- 6 tablespoons chopped fresh cilantro
Peach-Blueberry Crumble Tart
By calypan
•In a small bowl, mix the flour, sugar and cinnamon; stir in butter just until blended
- 1-1/3 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 2 cups frozen unsweetened blueberries, thawed
- 2 cups frozen unsweetened sliced peaches, thawed
- 1 tablespoon honey
- CRUMB TOPPING:•1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup old-fashioned oats
- 1/4 cup chopped pecans
- 1/8 teaspoon ground cloves
- 2 tablespoons butter, melted