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Simple Perfect Enchiladas

Simple Perfect Enchiladas

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For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour

  • 2 tablespoons canola oil
  • 2 tablespoons all-purpose flour
  • One 28-ounce can enchilada or Mexican red sauce
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 1/2 teaspoon salt
  • Canola oil, for frying
  • 10 to 14 corn tortillas
  • Two 4-ounce cans diced green chilies
  • 1 cup chopped green onions
  • 1/2 cup chopped black olives
  • 3 cups grated sharp Cheddar cheese
  • Cilantro, for garnish
4.5/5 (27 Votes)

Slow-Cooker Minestrone

Slow-Cooker Minestrone

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1. COOK BEANS: Bring beans and enough water to cover by 1 inch to low boil in medium saucepan over high heat

  • 1 cup dried medium-sized white beans (see note), rinsed and picked over
  • 6 tablespoons extra virgin olive oil
  • 2 onions, chopped fine
  • 4 carrots, peeled and cut into 1/2-inch pieces
  • 8 garlic cloves, minced
  • 1 (28-ounce) can whole peeled tomatoes, roughly crushed by hand
  • 8 cups low-sodium chicken broth
  • 3 cups water
  • 2 cups loosely packed basil leaves, chopped
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 2 medium zucchini, quartered lengthwise, seeded, and sliced 1/4 inch thick
  • 1 bunch Swiss chard, stemmed, leaves chopped
  • 1/2 cup pasta, small soup
0/5 (0 Votes)

Pan-Fried Onion Dip

Pan-Fried Onion Dip

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Cut the onions in half and then slice them into 1/8-inch thick half-rounds

  • 2 large yellow onions
  • 4 tablespoons unsalted butter
  • 1/4 cup vegetable oil
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces cream cheese, at room temperature
  • 1/2 cup sour cream
  • 1/2 cup good mayonnaise
0/5 (0 Votes)

Ryan Scott's Slow-Cooked Creamy Mushroom Tomato Chicken Thighs

Ryan Scott's Slow-Cooked Creamy Mushroom Tomato Chicken Thighs

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Arrange the onions on the bottom evenly of the slow cooker

  • 1/2 cup onion, sliced
  • 2 pounds chicken thighs
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 10-ounce package Sno White Mushrooms
  • 3 tablespoons sour cream
  • 1 Barilla pasta sauce
  • 1 Muir Glen Tomato Sauce
0/5 (0 Votes)

Peppermint Meringues

Peppermint Meringues

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Preheat oven to 225 degrees F (110 degrees C)

  • 2 egg whites
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/2 cup white sugar
  • 2 peppermint candy canes, crushed
4.6/5 (34 Votes)

Greek-Style Stuffed Peppers

Greek-Style Stuffed Peppers

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Preheat the oven to 350 degrees F

  • 1 pound lean ground beef
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 medium zucchini, coarsely grated (about 2 cups)
  • 1 small onion, minced (about 1 cup)
  • 1/2 cup bulghur
  • 1 egg, lightly beaten
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 3 red bell peppers, halved lengthwise, cores and ribs removed
  • 2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped
  • 1/3 cup crumbled feta cheese
4.6/5 (16 Votes)

Fall Vegetable Crock Pot Barley Soup

Fall Vegetable Crock Pot Barley Soup

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  • 1 cup
  • Diced Sweet Onion
  • 3 cloves
  • Garlic, roughly chopped
  • 2 stalks
  • Celery, split and chopped
  • 2 2
  • Large Carrots, peeled and cut into coin shapes
  • 1 1
  • Red Pepper, roughly chopped
  • 1 1
  • Sweet Potato, peeled and chopped into 1/2" cubes
  • 1/8 tsp
  • Dried Thyme Leaves
  • 1/8 tsp
  • Dried Rubbed Sage
  • 1/4 tsp
  • Sea Salt
  • 1/8 tsp
  • Ground Black Pepper
  • 2 cups
  • Vegetable Broth
  • 2 cup
  • Water
  • 1/2 cup
  • Uncooked Pearl Barley
  • 1 × 15.8 oz can
  • Dark Red Kidney Beans, drained and rinsed
  • 1 × 15.8 oz can
  • Great Northern or Any White Beans & Juice
  • 3 Tbsp
  • Tomato Paste or, to taste
0/5 (0 Votes)

Hungry Girl's Caramel Apple Cinnamon Buns

Hungry Girl's Caramel Apple Cinnamon Buns

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1/8th of recipe (1 bun): 137 calories, 4g fat, 280mg sodium, 24g carbs, 0

  • For the filling:
  • Ingredients
  • 1 cup finely chopped Granny Smith apple
  • 1/4 cup fat-free or light caramel dip
  • 1 teaspoon cinnamon
  • dash salt
  • For the buns:
  • 1 package refrigerated Pillsbury Crescent Recipe Creations
  • Seamless Dough Sheet
  • For the icing:
  • 2 tablespoons powdered sugar
  • 2 teaspoons fat-free or light caramel dip
4.5/5 (2 Votes)

Slow Cooker Texas Pulled Pork

Slow Cooker Texas Pulled Pork

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Pour the vegetable oil into the bottom of a slow cooker

  • 1 teaspoon vegetable oil
  • 1 (4 pound) pork shoulder roast
  • 1 cup barbeque sauce
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken broth
  • 1/4 cup light brown sugar
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 extra large onion, chopped
  • 2 large cloves garlic, crushed
  • 1 1/2 teaspoons dried thyme
  • 8 hamburger buns, split
  • 2 tablespoons butter, or as needed
4.5/5 (31 Votes)

Fish en Papillote

Fish en Papillote

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Preheat oven to 375 degrees F

  • 1/2 red onion, julienned
  • 1 zucchini, julienned
  • 1 large carrot, julienned
  • 1 clove garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 (4-ounce) sole fillets, hake, flounder or other white fish
  • 1 lemon, thinly sliced, seeds removed
  • 8 sprigs fresh thyme
  • 4 pats butter
  • 1/4 cup white wine
0/5 (0 Votes)