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Recipes
Roberto's Argentinian Empanadas
By connieo
1. In a large skillet, heat 1 Tbsp shortening
- 1 Tbsp shortening
- 1 pound ground sirloin
- 5 to 6 scallions, thinly sliced, white and green parts separated
- 1/2 cup seedless raisins
- 2 Tbsp dry oregano
- 1 Tbsp crushed red pepper, more or less to taste
- 1 Tbsp ground cumin
- 2 Tbsp Spanish sweet paprika
- Salt and pepper
- 2 roasted peppers, diced
- Empanada dough discs*
- 10 green olives, pitted
- 3 eggs, hard boiled and sliced
- 1 egg white for egg wash if baking or Oil if frying
Loaded Twice-Baked Potatoes
By connieo
1. Preheat oven to 400*F. 2
- 4 baking potatoes, scrubbed
- 2 slices of bacon
- 8 oz lean ground turkey
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/2 cup reduced-fat sour cream
- 1 cup reduced-fat shredded cheddar cheese, divided
- 1 10 oz box frozen chopped spinach, thawed and squeezed dry
- 1/3 cup chopped scallions
Corn On The Cob, Taco-Style
By connieo
Mix all ingredients and microwave until melted
- 4 Tbsp Butter
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp salt
Meatloaf Head
By connieo
1. Mix hamburger, soup, oatmeal, & egg
- 1 1/2 lb lean hamburger
- 1/2 cup chopped onion
- 1 pkg. Lipton tomato-onion soup mix
- 1/2 cup quick cooking oats (cracker crumbs)
- 1 egg beaten
- Salt & pepper to taste
- 3/4 cup ketchup
- 1 tbsp worcestershire sauce
- Worm shaped pasta pieces
- black olive pieces
Homemade Tortilla Chips
By connieo
Simply delicious!
- Corn tortillas, cut into wedges
- 1/2 cup cooking oil
- Salt to taste
Panko-Crusted Chicken with Roasted Corn Hash and Buttermilk Dressing
By connieo
Use two 8-oz chicken breasts and cut each in half lengthwise to form 4 uniform cutlets
- 1 . 1 1/4 cups low-fat buttermilk, divided
- 2 . 1/2 tsp paprika, divided
- 3 . 1/2 tsp ground red pepper, divided
- 4 . 2 (8-oz) skinless, boneless chicken breast halves, each cut in half lengthwise
- 5 . 4 ears yellow corn with husks
- 6 . 1 Tbsp chopped fresh flat-leaf parsley
- 7 . 1 tsp fresh lemon juice
- 8 . 1 cup panko
- 9 . 3/8 tsp kosher salt, divided
- 10 . 3 center-cut bacon slices, chopped
- 11 . 1 Tbsp olive oil
- 12 . 3 thinly sliced green onions
- 13 . 2 bottled roasted red bell peppers, chopped (about 4 ounces)
- 14 . 1 Tbsp bottled roasted red bell pepper liquid
Buffalo Wing Dip
By connieo
This tangy, creamy dip tastes just like buffalo chicken wings
- 2 (10 ounce) cans chunk chicken, drained
- 2 (8 ounce) packages cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup pepper sauce (such as Frank's Red Hot®)
- 1 1/2 cups shredded Cheddar cheese
- 1 bunch celery, cleaned and cut into 4 inch pieces
- 1 (8 ounce) box chicken-flavored crackers
Creamy Herb Salad Dressing
By connieo
1. In a small bowl, stir together buttermilk, yogurt, tarragon, salt & black pepper
- 1/4 cup low-fat buttermilk
- 1/4 cup low-fat plain yogurt or light mayonnaise
- 1 tsp chopped fresh tarragon, dill or other herb of choice
- 1/2 tsp salt
- 1/8 tsp ground black pepper
Nachos with Chicken and Black Beans
By connieo
We've never found a nacho worth recommending in the restaurant world
- 6 oz tortilla chips (round chips are preferable)
- 1 can (16 oz) black beans, rinsed and drained
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup cooked chicken, shredded
- 1/2 red onion, diced
- Juice of 2 limes
- 1/2 cup light sour cream
- Chopped cilantro Salsa (either fresh or your favorite bottled salsa)
- Pickled Jalapenos
Tender BBQ Country Style Spare Ribs
By connieo
Boil extra ribs to make bean soup one day and the bbq ribs the next day
- 2 1/2 pounds country style pork ribs
- 1 tablespoon garlic powder
- 1 teaspoon ground black pepper
- 2 tablespoons salt
- 1 cup barbeque sauce