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Recipes
Chicken Enchilada Casserole
By bnpolley
Preheat oven to 425°. Heat a large ovenproof skillet over medium-high heat
- Cooking spray
- 4 bone-in chicken thighs, skinned
- 1/3 cup chopped fresh cilantro, divided
- 1 cup frozen corn kernels, thawed
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups chopped onion, divided
- 6 garlic cloves, minced and divided
- 1 cup fat-free, lower-sodium chicken broth
- 2/3 cup salsa verde
- 1/4 cup water
- 2 tablespoons chopped pickled jalapeño pepper
- 9 (6-inch) corn tortillas
- 1/4 cup (1 ounce) shredded sharp cheddar cheese
Taco Casserole
By bnpolley
Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish; set aside
- 1 lb ground skinless chicken breast
- 1/2 c onions, chopped
- 1/2 c bell peppers, chopped
- 1 clove garlic
- 1 pkg taco seasoning mix
- 8 ozs taco sauce
- 1 c fat-free sour cream
- 1 c fat-free cottage cheese
- 1 c low-fat tortilla chips, whole or broken up
- 1 c low-fat cheddar cheese, shredded
- 3/4 c salsa
Shepherd's Pie- Cooking Light
By bnpolley
Nutritional Information Amount per serving Calories: 279 Calories from fat: 19% Fat: 6g Saturated fat: 2
- 2 cups prepared mashed potatoes (such as Simply Potatoes)
- 3/4 pound ground sirloin
- 3/4 cup picante sauce
- 1/3 cup water 1 tablespoon ground cumin 2 teaspoons sugar
- 1/8 teaspoon salt
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1/2 cup (2 ounces) preshredded reduced-fat extrasharp cheddar cheese
Crockpot Italian Chicken
By bnpolley
Place the chicken in a crockpot, top with Italian dressing mix and cubed cream cheese
- 4 chicken breasts
- 1 packet dry Zesty Italian dressing
- 1 (8 oz) package cream cheese, softened
- Bow tie pasta
Chow mein
By bnpolley
Bring a large pot of salted water to a boil over high heat
- 8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups
- 2 large carrots, peeled, trimmed and cut into matchstick-size pieces
- 8 ounces fresh or dried chow mein noodles
- 3 tablespoons vegetable oil
- 1 (2-inch) piece fresh ginger, peeled and minced
- 3 garlic cloves, minced
- 6 large shiitake mushrooms, thinly sliced
- 1 (8-ounce) can sliced water chestnuts, rinsed and drained
- 1/4 cup low-sodium chicken broth
- 1/2 cup hoisin sauce*
- 2 tablespoons soy sauce
- 2 tablespoons honey
- Kosher salt and freshly ground black pepper
- 2 green onions, thinly sliced
- Can be found at specialty Asian markets
Greek Pasta with Meatballs- Cooking Light
By bnpolley
Nutritional Information Amount per serving Calories: 486 Fat: 14
- 2 cups hot cooked orzo 1/3 cup plain dry breadcrumbs
- 1/2 teaspoon dried oregano 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper
- 1 pound lean ground lamb 1 garlic clove, minced
- 2 tablespoons chopped fresh parsley, divided 2 large egg whites
- 1 1/2 teaspoons olive oil
- 2 cups jarred marinara sauce
- 3/4 cup (3 ounces) crumbled feta cheese
Barbecue-Stuffed Potatoes- Cooking Light
By bnpolley
Nutritional Information Amount per serving Calories: 367 Fat: 9g Saturated fat: 5
- 4 (6-ounce) baking potatoes
- 1/2 cup reduced-fat sour cream
- 2 green onions, finely chopped and divided
- 1 1/3 cups shredded barbecue chicken (such as Lloyd's)
- 1/2 cup (2 ounces) reduced-fat shredded extra-sharp cheddar cheese
Ham and Cheese Crescent Rollups
By bnpolley
Heat oven to 350°F. Separate dough into 8 triangles
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 8 thin slices cooked ham (8 oz)
- 4 thin slices Cheddar cheese (4 oz), each cut into 4 strips
Cheesy Ranch Chex® Mix
By bnpolley
1 In large microwavable bowl, mix cereal, pretzels and crackers
- 9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)
- 2 cups bite-size pretzel twists
- 2 cups bite-size cheese crackers
- 3 tablespoons butter or margarine
- 1 package (1 oz) ranch dressing and seasoning mix
- 1/2 cup grated Parmesan cheese
Quick and Easy Home Fried Potatoes
By bnpolley
Boil potatoes until fork tender
- 5 lbs. of potatoes – peeled
- 1 onion - sliced
- 3 cloves of garlic - chopped
- 1 tablespoon of butter
- Olive oil
- Salt
- Pepper
- Paprika
- Garlic powder
- Dried oregano
- Chili powder