KimberleyH's profile page
Recipes
Chicken Breast with White Wine and Mushroom Cream Sauce
By KimberleyH
Preheat oven to 350°F. Before cooking the chicken, brush each breast with oil and season with salt and pepper
- 4 4 4 chicken breasts, trimmed
- to and pepper, to taste
- 1/4 1/4 1/4 cup olive oil (for chicken)
- 1 1 1 Tbsp. olive oil (for sauce)
- 1/2 1/2 1/2 lb. button mushrooms
- 1/4 1/4 1/4 cup dry white wine
- 1/2 1/2 1/2 cup chicken stock
- 1 1 1 cup cream
Chick-Fuh-Lay Nuggets & Sauce
By KimberleyH
In a small bowl, combine all the ingredients for the sauce, mix well, and set aside or pop in the fridge
- or the sauce:
- 1/2 cup mayo
- 2 tbsp. mustard (regular prepared yellow mustard)
- 1/2 tsp. garlic powder
- 1 tbsp. vinegar
- 2 tbsp. honey
- Salt and pepper, to taste
- For the nuggets:
- 8 chicken tenderloins or 6 chicken breasts, cut into bite sized pieces
- 2 1/2 cups flour
- 1/4 cup powdered sugar
- 4 tsp. salt
- 3 tsp. pepper
- 1 tsp. paprika
- Peanut oil or canola oil for frying (I used canola)
Angel Cream Biscuits
By KimberleyH
1 Dissolve yeast in warm water in medium bowl
- 1 1
- package quick active dry yeast
- 1/4 1/4
- cup warm water (105°F to 115°F)
- 1 1
- tablespoon sugar
- 2 2
- cups Original Bisquick® mix
- 1/4 1/4
- cup half-and-half
Creamy Chicken Piccata
By KimberleyH
To speed up your prep, consider using pre-cut chicken tenders
- 1 - 1.25 pound chicken breast tenders
- (or 2 boneless, skinless chicken breasts - butterflied and sliced in half)
- 4 Tbsp butter, divided
- 2 Tbsp extra virgin olive oil (EVOO)
- 1 cup chicken broth (Swanson’s low sodium chicken broth)
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup white wine, chilled (a medium to dry wine – not sweet)
- 2 Tbsp capers, drained
- 2 Tbsp sundried tomatoes, chopped
- 1 Tbsp Italian parsley, chopped (optional for garnish)
- 1 fresh lemon for garnish
- 1/2 - 1 cup heavy cream
- flour
- kosher salt & fresh cracked black pepper to taste
- linguini pasta
Roasted Chicken Noodle Soup Recipe
By KimberleyH
Directions In a stockpot, saute the onion, carrots and celery in oil for 5 minutes or until tender
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 6 cups reduced-sodium chicken broth
- 4 cups cubed peeled potatoes
- 1 teaspoon salt
- 2 cups cubed cooked chicken breast
- 2 cups uncooked yolk-free wide noodles
- 1 cup fat-free evaporated milk
Snowman Hat Pops
By KimberleyH
So cute and easy to make! These snowman hat pops are fun to make
- Large marshmallows (I used caramel because I had them in the cupboard)
- Chocolate wafer cookies, such as Famous)
- Melted dark chocolate (about 1 pound for 24)
- Melted white chocolate (about 1/4 pound for 24)
- Lollipop sticks
- Holly sprinkle decorations, Wilton brand has some
Pie Crust Dessert Nachos
By KimberleyH
1 Heat oven to 350°F
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1/3 cup hot fudge sundae syrup
- 1/3 cup caramel sundae syrup
- 1/2 cup chopped nuts
Copycat P.F. Changs Lettuce Wraps
By KimberleyH
These Lettuce Wraps from PF Changs not only taste awesome but are ready in less than 30 minutes and low in carbs
- DIPPING SAUCE:
- 16 Bibb butter lettuce leaves or Iceberg lettuce
- 1 pound ground chicken breast
- 1 large onion, chopped
- 2 tablespoons minced garlic
- 1 tablespoon reduced-sodium soy sauce
- 1/4 cup hoisin sauce
- 2 teaspoons minced fresh ginger
- 1 tablespoon rice wine vinegar or red wine vinegar
- 2 teaspoons Asian chili pepper sauce (see Note)
- 1 (8-ounce) can sliced water chestnuts, drained, finely chopped
- 1 bunch green onions, thinly sliced
- 2 teaspoons Asian sesame oil
- 1/2 teaspoon hoisin sauce
- 1/4 teaspoon chili paste with garlic
- 2 tablespoons reduced-sodium soy sauce
- 1/2 tablespoon Chinese-style hot mustard (extra hot)
Sunny's Italian Sausage-Stuffed Acorn Squash
By KimberleyH
Directions For the squash: Preheat the oven to 400 degrees F
- Squash
- 2 acorn squash, halved through the stem to the base and seeds removed
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Filling
- 1 tablespoon olive oil
- 2 links (8 ounces) spicy Italian sausage, casings removed
- 1/2 cup chopped red onions
- 1/4 teaspoon hot Hungarian paprika
- 1/4 teaspoon pumpkin pie spice
- 6 fresh sage leaves, finely chopped
- 1 stalk celery, finely chopped
- 1 red bell pepper, seeded and finely chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup shredded Cheddar-Monterey Jack cheese blend
- 1/2 cup chopped walnuts
- 1/4 cup dried cranberries, finely chopped
- Chopped fresh parsley, for garnish
Cheesy Bacon & Egg Brunch Casserole
By KimberleyH
Preheat oven to 350°F. Cook bacon in large skillet until crisp
- 8 slices bacon
- 1 medium onion, chopped (1 cup)
- 1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
- 2 cups (8 ounces) shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup cottage cheese
- 5 eggs
- 1 1/2 cups milk
- 1/2 teaspoon McCormick® Mustard, Ground
- 1/2 teaspoon McCormick® Nutmeg, Ground
- 1/4 teaspoon McCormick® Black Pepper, Ground