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Recipes
Maple mustard-glaze chicken
By deb49
In a small bowl, make the glaze by combining, Dijon mustard, maple syrup, whole-grain mustard, brown sugar dried th...
- 2 boneless, skinless chicken breasts, pounded flat
- 6 Tablespoons Dijon mustard
- 4 Tablespoons maple syrup
- 2 Tablespoons whole-grain mustard
- 2 Tablespoons brown sugar
- 1/2 teaspoon dried thyme
- 2 eggs
- 1/2 cup all-purpose flour
- 1 cup seasoned bread crumbs
- 1 Tablespoon olive oil
- 1 Tablespoon water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Chocolate Peanut Butter Parfaits
By deb49
These rich and creamy parfaits are a great option for a light dessert, I love making them anytime we are entertaini
- 2 tablespoons reduced-fat chunky peanut butter
- 2 tablespoons plus 2 cups cold fat-free milk, divided
- 1 cup plus 6 tablespoons reduced-fat whipped topping, divided
- 1 package (1.4 ounces) sugar-free instant chocolate fudge pudding mix
- 3 tablespoons finely chopped salted peanuts
SPAM® Pad Thai
By deb49
Cook and stir SPAM(R) Classic in a skillet over medium heat until lightly browned all over, about 10 minutes
- 1 (12 ounce) can SPAM® Classic, cut into 1-inch cubes
- 1/2 cup chicken broth
- 1/4 cup creamy peanut butter
- 3 1/2 tablespoons soy sauce
- freshly ground black pepper to taste
- 1 (10 ounce) package uncooked udon noodles
- 1 chopped green onion (optional)
Cilantro Lime Chicken
By deb49
Place all ingredients in crock pot
- 1 1/2 lbs Chicken Breast and
- Juice from 2 limes
- One bunch fresh cilantro, chopped
- 1 (16oz) bag frozen corn
- 2 minced garlic cloves
- 1/2 red onion, chopped
- 1 can black beans, drained and rinsed
- 1 tsp cumin
- salt and pepper to taste
Layered Cranberry Dessert Recipe
By deb49
In a large bowl, dissolve gelatin in boiling water
- 2 packages (3 ounces each) cranberry gelatin
- 1-1/2 cups boiling water
- 1 can (14 ounces) whole-berry cranberry sauce
- 1-1/2 cups cold water
- 1-1/2 cups graham cracker crumbs
- 1/2 cup sugar, divided
- 1/2 cup butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1 carton (16 ounces) frozen whipped topping, thawed, divided
- 1 can (15 ounces) mandarin oranges, drained
Sunny Anderson's Molten Chocolate Surprise Cake
By deb49
Fill the mugs: Spray the insides of two 12-ounce mugs (1 1/2 cups capacity) with cooking spray
- Cooking spray
- 1 egg
- 4 tablespoons chocolate syrup
- 2 teaspoons flour
- 1/8 teaspoon cinnamon
- A pinch of salt
- 2 caramel candies
- 1 1/2 tablespoons sugar
Grands!® Mini Chicken Pot Pies
By deb49
Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup and cheese; mix well
- 2 2
- cups Green Giant™ frozen mixed vegetables, thawed
- 1 1
- cup diced cooked chicken
- 1 1
- can (10 3/4 oz) condensed cream of chicken soup
- 1 1
- can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
- Step
- 1 c chedder cheese
Mexican Pasta
By deb49
Brown ground beef on high, drain excess grease, return to pot Set oven setting to 350° Mix together cooked ground ...
- 16 oz can of petite diced tomatoes with green chili’s
- 1 & 1/2 c of enchilada sauce
- 1-2 lbs ground beef (depending on how meaty you like it)
- 1 lb bag of egg noodles
- 1 tsp cumin
- 1 c shredded Mexican cheese
- 2 packs taco seasoning
- 5 c water
- olives
- cilantro
Primavera Orzo
By deb49
Heat a medium skillet over medium high heat
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic -- chopped
- 2 shallots -- chopped
- 1 small zucchini -- chopped
- 1 cup shredded carrots -- chopped
- 1 teaspoon curry powder
- 3 cups chicken stock
- 1 cup orzo pasta
- 1/2 cup grated Parmigiano-Reggiano
- 3 tablespoons chopped flat-leaf parsley -- a handful
- 1 cup frozen peas
- Salt and pepper
Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili
By deb49
Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in ...
- 1 1/2 pounds pork tenderloin, cut into 2 inch strips
- 1 small onion, coarsely chopped
- 1 small red bell pepper, coarsely chopped
- 3 (15 ounce) cans black beans
- 1 (16 ounce) jar salsa
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons chili powder