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Recipes
Makeover Marbled Orange Fudge Recipe
By SarahJD60
Directions Line a 13-in. x 9-in
- 2-1/2 cups sugar
- 2/3 cup evaporated milk
- 1/2 cup butter, cubed
- 1 package (10 to 12 ounces) white baking chips
- 1 jar (7 ounces) marshmallow creme
- 3 teaspoons orange extract
- 12 drops yellow food coloring
- 9 drops red food coloring
Tangy Ranch Grilled Chicken
By SarahJD60
MIX salad dressing, mustard and sugar
- 2/3 cupRanch dressing
- 1/3 cupFRENCH'S® Classic Yellow® Mustard
- 3 tbsp.brown sugar
- 4 largeboneless skinless chicken breasts
Blueberry-Citrus Mini Loaves Recipe
By SarahJD60
Directions In a large bowl, combine the flours, sugar, salt and baking soda
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 egg
- 3/4 cup orange juice
- 1/4 cup canola oil
- 1 tablespoon grated orange peel
- 1/2 cup fresh or frozen blueberries
- 1/4 cup chopped pecans
Tennessee Meatloaf: a Parton Family Favorite
By SarahJD60
Recipe courtesy Willadeene Parton
- 1 1/2 pound ground beef
- 1/2 cup fresh bread crumbs
- 1 egg
- 1 onion chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (8-ounce) cans tomato sauce
- 1/2 cup water
- 3 tablespoons vinegar
- 3 tablespoons brown sugar
- 2 tablespoons mustard
- 2 tablespoons Worcestershire sauce
Dijon-Crusted Chicken Breasts Recipe
By SarahJD60
Directions Place the first six ingredients in a shallow bowl
- 1/3 cup dry bread crumbs
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons Dijon mustard
- 1 teaspoon olive oil
- 1 teaspoon reduced-fat margarine
Chicken Tacos with Pineapple Pico de Gallo Recipe
By SarahJD60
Directions For pico de gallo, in a small bowl, combine the pineapple, mango, cilantro, onion, lime juice and 1/4...
- 1 cup chopped fresh pineapple
- 1/2 cup chopped peeled mango
- 2 tablespoons minced fresh cilantro
- 1 tablespoon finely chopped red onion
- 1 tablespoon lime juice
- 3/4 teaspoon salt, divided
- 2 cups cubed cooked chicken breast
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt-free garlic seasoning blend
- 8 corn tortillas (6 inches), warmed
Berry-Orange Sunrise Smoothie
By SarahJD60
ADD drink mix to water; stir until mix is dissolved
- 1 pkt. CRYSTAL LIGHT SUNRISE Classic Orange Flavor Drink Mix*
- 1 cup cold water
- 1 cup chopped frozen strawberries
- 1/4 cup fat-free milk
- 2 Tbsp. BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
Bruschetta 'n Cheese-Stuffed Chicken Breasts
By SarahJD60
step 1 COMBINE tomatoes, 1/2 cup cheese and basil in medium bowl
- 1 can (14-1/2 oz.) no-salt-added diced tomatoes with basil, garlic and oregano, undrained
- 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 1/4 cup chopped fresh basil
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 8 small boneless skinless chicken breast halves (2 lb.)
- 1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
Quick & Easy Egg Casserole Made Over
By SarahJD60
HEAT oven to 350ºF. BEAT first 4 ingredients with whisk until well blended
- 2 whole eggs
- 4 egg whites
- 1-1/2 cups fat-free milk
- 1/4 tsp. pepper
- 6 cups multi-grain bread cubes
- 8 slices OSCAR MAYER Bacon, cooked, chopped
- 1 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided
Double spaghetti Squash
By SarahJD60
Heat oven to 400º F. Pierce squash with fork; place in ungreased square baking dish, 8x8x2 inches
- 1 medium spaghetti squash (3 pounds)
- 4 ounces uncooked spaghetti, broken in half
- 1/4 cup chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons reduced-calorie margarine, melted
- 1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano leaves 1/2 teaspoon garlic salt