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Recipes
Mushroom-Herb Chicken- Cooking Light
By bnpolley
Nutritional Information Amount per serving Calories: 226 Fat: 3g Saturated fat: 0
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 3 large shallots, peeled
- 1 (8-ounce) package presliced mushrooms
- 1/3 cup dry sherry
- 1 teaspoon dried marjoram, crushed
- Freshly ground black pepper (optional)
BBQ Chicken Pizzas- Weight Watchers 7 Points
By bnpolley
These weight watcher friendly baked pizzas feature wheat tortillas topped with BBQ sauce, shredded chicken, melted ...
- 2 sprays cooking spray
- 4 medium whole wheat tortillas
- 1 cup chicken breasts, cooked skinless, boneless chicken breast(s), or shredded
- 1/2 cup barbecue sauce
- 3 ounces Gouda cheese, smoked or regular, shredded (about 3/4 cup)
- 1/2 small uncooked red onion(s), cut in thin slivers
Crescent Taco Bake
By bnpolley
1 Heat oven to 375°F. Unroll dough; separate into 8 triangles
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 lb lean (at least 80%) ground beef
- 3/4 cup Old El Paso® Thick 'n Chunky salsa
- 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
- 1 cup shredded Cheddar cheese (4 oz)
- Shredded lettuce, as desired
- Diced tomato, as desired
Banana Pudding Poke Cake
By bnpolley
Prepare cake mix according to package directions for a 9x13 cake
- 1 (10 oz.) box yellow cake mix
- ingredients needed to make cake (eggs, oil & water)
- 2 (3.4 oz.) packages instant banana pudding
- 4 cups milk
- 1 (8 oz.) tub frozen whipped topping, thawed
- 20 vanilla wafers, crushed
Cheesy Baked Dip
By bnpolley
Mix first seven ingredients together and put into the hollowed out bread loaf
- 8 oz. sour cream
- 8 oz. cream cheese
- 16 oz. cheddar cheese, grated (sharp or mild)
- 4 oz. chopped green chilies
- Green onion (suit your own taste)
- 1 c. chopped ham
- 1/2 pound chopped bacon
- 1 round bread loaf, hollowed out
Thai Noodles & Chicken
By bnpolley
1 Heat the soup, peanut butter, soy sauce, lime juice, brown sugar and red pepper in a 12-inch skillet over medium-...
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
- 1/3 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons packed brown sugar
- 1/2 teaspoon crushed red pepper
- 1 package (6 ounces) refrigerated fully-cooked grilled chicken strips (about 1 1/2 cups)
- 1 package (16 ounces) vermicelli pasta, cooked and drained
- 2 cups coleslaw mix
- 1/3 cup chopped dry-roasted peanuts
- 2 tablespoons chopped fresh cilantro leaves (optional)
- 1 cup of milk, water or stock to thin the sauce (next time I will add more, still was a bit too thick).
Grilled Gruyere and Caramelized Onion Sandwiches- WW
By bnpolley
PointsPlus® Value: 6 Servings: 2 Preparation Time: 6 min Cooking Time: 16 min Level of Difficulty: Easy
- 3 spray(s) cooking spray
- 1/2 medium onion(s), sweet-variety, thinly sliced (about 1 cup)
- 4 slice(s) reduced-calorie wheat bread
- 2 tsp Dijon Mustard
- 2 oz gruyere cheese, shredded (about 1/2 cup)
Buffalo Chicken Crescent Puffs
By bnpolley
1 Line cookie sheet with sides with waxed paper or cooking parchment paper
- 12 oz cream cheese (from two 8-oz packages), softened
- 2 tablespoons Louisiana hot sauce or other red pepper sauce
- 1/3 cup crumbled blue cheese (1 1/2 oz)
- 1/4 cup finely chopped celery
- 1 cup finely chopped cooked chicken breast
- 2 cans (8 oz each) Pillsbury® Place ’N Bake® refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
- 1/3 cup LAND O LAKES® Unsalted or Salted Butter, melted
- 1 cup Progresso® Panko Bread Crumbs
Fettuccine with Olive Oil, Garlic, and Red Pepper
By bnpolley
1. Heat a large skillet over medium heat
- 1/4 cup olive oil, divided
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 6 quarts water 3 1/4 teaspoons kosher salt, divided
- 8 ounces uncooked fettuccine
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/3 cup coarsely chopped fresh flat-leaf parsley
Max and Erma’s Chicken Tortilla Soup
By bnpolley
-In a pot, melt butter over medium heat
- 1/4 cup butter OR margarine
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk
- 8 oz. Velveeta process cheese food - cubed
- 10 oz. can chi Chi Salsa
- 2 cups cooked, shredded chicken
- 1 tsp. cumin
- 1 tsp. chili powder
- salt and pepper – to taste
- flour tortillas – as needed, about 4 - 6
- shredded Colby Jack cheese OR Mexican blend cheese – as needed