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Recipes
Savory Ranch Chex Mix
By SarahJD60
Put all ingredients into bag and seal
- 9 cups Corn Chex or Wheat Chex cereal
- 2 cups small pretzel twists
- 2 cups bit size cheese crackers
- 3 Tablespoons margarine melted
- 1/2 cup Parmesan cheese
- 1 packet Hidden Valley Ranch Salad Dressing and Seasoning Mix
Lazygirl's Ground Turkey Stroganoff
By SarahJD60
Directions Bring a pot of lightly salted water to a boil
- 1 (8 ounce) package uncooked egg noodles
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- 1 tablespoon minced onion
- 1 cube chicken bouillon, crumbled
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup water
- 1 tablespoon paprika
- salt to taste
Sauteed Garlic Asparagus
By SarahJD60
Directions Melt the butter or margarine in a large skillet over medium-high heat
- 3 tablespoons butter or margarine
- 1 bunch fresh asparagus
- 3 cloves garlic, chopped
Salsa-Bean Dip
By SarahJD60
Combine beans, salsa, garlic, cumin and oregano in slow cooker
- 2 cans low sodium black beans, rinsed and drained
- 1 cup salsa
- 2 garlic cloves finely chopped
- 1 tsp ground cumin
- 1/2 tsp oregano
- Grated zest and juice of 1 lime
- 1/4 tsp chopped fresh cilantro
- 1/4 cup low fat goat cheese
- 2 Tbsp finely chopped red onion
Chicken with Creamy Dijon Herb Sauce
By SarahJD60
Mix broth, mustard, cream cheese and herbs until well blended: set aside Cook Chicken in hot oil until browned on ...
- 1/2 cup chicken broth
- 6 tbsp. French's Dijon mustard
- 1/3 cup cream cheese spread, softened
- 1 tbsp. minced herbs (parsley, basil, or chives)
- 1 tbsp. oil
- 4 boneless skinless chicken breasts
- 1 tsp minced garlic
Frank's® Red Hot® Buffalo Chicken Dip
By SarahJD60
Directions Heat the oven to 350 degrees F
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup blue cheese salad dressing
- 1/2 cup Frank's® RedHot® Original Cayenne Pepper Sauce or Frank's® RedHot® Buffalo Wing Sauce
- 1/2 cup crumbled blue cheese or shredded mozzarella cheese
- 2 (9.75 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
- Assorted fresh vegetables or crackers
Clam Chowda Mug O Soup with Deviled Ham and Cheese Melt Mug Toppers
By SarahJD60
Recipe courtesy Rachael Ray
- 2 tablespoons butter
- 2 slices thick cut bacon, chopped
- 1 medium onion, chopped
- 2 ribs celery with greens, chopped
- 4 sprigs fresh thyme
- Salt and pepper
- 2 teaspoons hot sauce, eyeball it
- 2 tablespoons all-purpose flour
- 1 pint half-and-half
- 2 cups chicken stock, from soup aisle
- 1 cup hash brown style raw shredded potatoes, from dairy aisle of the market
- 2 cans whole baby clams and their juice
- 2 sandwich size English muffins, split
- 3/4 pound boiled deli ham, chopped
- 1 tablespoon paprika
- 2 tablespoons hot sauce
- 3 to 4 tablespoons yellow mustard, squirt top bottle -- eyeball it
- A handful parsley, curly or flat
- 8 deli slices, about 8 to 10 ounces, white sharp Cheddar
Broccoli Cheese Soup V
By SarahJD60
Directions In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes
- 3 (10 ounce) packages frozen chopped broccoli
- 3 (14.5 ounce) cans chicken broth
- 6 tablespoons margarine
- 1 onion, chopped
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 1/2 pounds processed cheese food (eg. Velveeta), cubed
- 1 pinch ground white pepper
Cheddar-Potato Soup
By SarahJD60
Copyright 2006, Robin Miller, All Rights Reserved
- 2 teaspoons olive oil
- 1 cup diced onion
- 1 cup diced celery
- 6 cups reduced-sodium chicken or vegetable broth
- 2 cups mashed potatoes
- 8 ounces shredded Cheddar
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 teaspoon dry mustard
- Hot sauce, optional
Onion and Garlic Bread
By SarahJD60
Recipe courtesy Rachael Ray
- 1 tablespoon butter
- 1 medium onion, yellow skinned, chopped
- 3 cloves garlic, crushed
- 1 teaspoon sugar
- 1/2 teaspoon ground thyme, poultry seasoning may be substituted
- A few grinds black pepper
- 1 (12-inch) loaf crusty bread, split lengthwise
- 2 handfuls grated Parmigiano