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Recipes
Cream of Broccoli Soup
By Hoochsmom
Directions BOIL broth in large saucepan
- 3 cans (14.5 ounces each) low sodium chicken or vegetable broth
- 9 cups (about 1 1/2 pounds) broccoli florets
- 1 small onion, coarsely chopped
- 2 cloves garlic, finely chopped
- 1 1/2 cups dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
- 1/2 cup water
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Martha McKinnon
By Hoochsmom
Instructions Spray a large nonstick soup pot or Dutch oven with nonstick cooking spray
- 1 onion, chopped
- 4 cups chopped broccoli
- 3 small all-purpose potatoes, peeled and chopped
- 1 carrot chopped
- 2 cups chicken or vegetable broth
- 1/2 teaspoon dried basil
- 3 cups skim milk
- 3/4 cup shredded reduced fat sharp cheddar cheese
- Salt and freshly ground black pepper to taste
Classic Fried Chicken
By Hoochsmom
How to Make Fried Chicken Not only is it cheaper to buy a whole chicken than one sold in parts, but you can also u...
- 1 tsp. vegetable oil
- Neck, giblets (exluding liver), and back from a 3-lb. chicken, chopped into 2-inch pieces
- 1 small yellow onion, quartered
- Kosher salt
- 3 Tbs. reserved chicken frying oil (or 3 Tbs. vegetable oil)
- 3 Tbs. all-purpose flour
- 1-1/2 tsp. chopped fresh thyme
- 1 tsp. lemon juice
- Freshly ground black pepper
- 1-1/2 cups buttermilk
- Fine sea salt and freshly ground black pepper
- 1 whole small (3- to 3-1/4-lb.) chicken, cut into 10 pieces
- 9 oz. (2 cups) unbleached all-purpose flour
- 1 Tbs. sweet paprika
- 2 to 3 cups vegetable oil
Low-Fat Sweet Corn & Herb Stuffing
By Hoochsmom
Healthy Recipe by Executive Chef Michael Scelfo, Temple Bar, Cambridge, Mass
- 1/2 cup extra virgin olive oil
- 3 cups finely chopped onions (about 1 pound)
- 8 cloves garlic, smashed and chopped
- 2 cups finely chopped celery (4 to 5 stalks)
- 2 cups cooked fresh corn kernels
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 12 cups (generous) large cubes of day-old whole-wheat bread
- 1 cup (or more) low-salt, fat-free chicken broth
- 2 teaspoons coarse sea salt
- 1 teaspoon coarsely ground black pepper
Cheesy Chicken And Rice Bake
By Hoochsmom
Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine
- 2 whole Boneless, Skinless Chicken Breasts
- 4 cups Cooked Brown Rice
- 3/4 cups Frozen Corn
- 15 ounces, fluid Can Black Beans, Drained And Rinsed
- 1 cup Plain Greek Yogurt (or Sour Cream)
- 4 ounces, fluid Can Green Chilis
- 1/2 cups Salsa
- 1 cup Low-fat Cheddar Cheese, Plus More For Topping
- 2 Tablespoons Fresh Cilantro For Garnish
- 2 whole Boneless, Skinless Chicken Breasts
- 4 cups Cooked Brown Rice
- 3/4 cups Frozen Corn
- 15 ounces, fluid Can Black Beans, Drained And Rinsed
- 1 cup Plain Greek Yogurt (or Sour Cream)
- 4 ounces, fluid Can Green Chilis
- 1/2 cups Salsa
- 1 cup Low-fat Cheddar Cheese, Plus More For Topping
- 2 Tablespoons Fresh Cilantro For Garnish
Broccoli-Cheese Chowder
By Hoochsmom
Heat oil in a Dutch oven or large saucepan over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 1 large carrot, diced
- 2 stalks celery, diced
- 1 large potato, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 2 14-ounce cans vegetable broth, or reduced-sodium chicken broth
- 8 ounces broccoli crowns, (see Ingredient Note), cut into 1-inch pieces, stems and florets separated
- 1 cup shredded reduced-fat Cheddar cheese
- 1/2 cup reduced-fat sour cream
- 1/8 teaspoon salt
Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
By Hoochsmom
Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce
- 1 cup fresh blackberries or raspberries, finely chopped
- 1 1/2 tablespoons whole-grain mustard
- 2 teaspoons honey
- 1 pound chicken tenders, cut in half crosswise (see Tip)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons cornmeal
- 1 tablespoon extra-virgin olive oil
Easy Chicken and Biscuits Recipe
By Hoochsmom
This creamy chicken and vegetable dish features an enticing sauce made with cream of potato and cream of broccoli s...
- 1 Heat the oven to 400°F.
- 2 Stir the soups, milk, poultry seasoning, black pepper, vegetables and chicken in an 11 x 7 x 2-inch baking dish.
- 3 Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top with the biscuits.
- 4 Bake for 15 minutes or until the biscuits are golden brown.
- Flavor Variation: Substitute Campbell's® Condensed Cream of Celery Soup for the Cream of Broccoli.
- Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
Apple Pie
By Hoochsmom
3ppv-8servings
- 1 can no sugar added apple pie filling
- 1 can reduced fat cresent rolls
- graham cracker crumbs
- pam
Sweet Potato Salad
By Hoochsmom
4 ppv-6 servings
- 3 cups cooked sweet potatoes
- 1/2 cup ff mayo
- 1 tbsp Dijon Mustard
- 2 tbsp lime juice
- 2 cups dole canned pineapple chucks in juice
- stuffing with Sage and Chives 3PPV 8 servings
- pam
- 12 slices whole wheat bread cubed
- 2 tsp light butter
- 1 cup uncooked onion
- 3 ribs uncooked celery diced
- 2 tsp dried thyme
- 2 tsp dried sage
- 1/2 tsp table salt
- 1/4 tsp pepper
- 2 cups chicken broth
- 2 tbsp chives chopped