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Recipes
Ham and Chees Cresent Rolls
By SMorrissey
This ham & cheese crescent bake is super easy to throw together and it’s so cheesy and delicious! I used Meunster...
- 1 can refrigerated crescent dough
- 18 thin slices of ham
- 12 slices of cheese
Thai Chicken Soup
By SMorrissey
Make the broth by combining the chicken broth, ginger, lemon grass, and chilies in a medium pot and bring to a boi...
- For the Broth:
- 2 1/2 cups Chicken Broth
- 2 inches Fresh Ginger (thinly sliced)
- 1 stalk Lemongrass; light part (bruised and cut into 1-inch pieces)
- 2 Green Chilies (thinly sliced)
- 1 tablespoon Dark Soy Sauce
- To Finish:
- Leftover Grilled Chicken Breasts (shredded)
- Rice Noodles (cooked to package instructions)
- Scallions (sliced)
- Lime Wedges
- Cilantro Leaves
- Sriracha (to garnish; optional)
Orzo with Artichoke Pesto and Grilled Corn
By SMorrissey
Recipe courtesy Giada De Laurentiis
- Kosher salt
- 1 pound orzo pasta
- 2 ears corn, shucked and silks removed
- 1 tablespoon extra-virgin olive oil
- 12 ounces frozen artichoke hearts, thawed (about 3 cups)
- 3/4 cup extra-virgin olive oil
- 1/2 cup walnut halves, toasted (see Cook's Note)
- 1/2 cup fresh oregano leaves
- 1/2 cup fresh flat-leaf parsley leaves
- 1/4 cup fresh lemon juice
- 1 clove garlic, smashed
- Zest of 1 large lemon
- 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups cherry tomatoes, halved (about 28)
- 1 1/2 cups grated Parmesan
- Freshly ground black pepper
Baked Spaghetti Squash And Cheese
By SMorrissey
Servings: 7 • Serving Size: 1 cup • Old Points: 4 pts • Points+: 5 pts Calories: 165 • Fat: 8 g • Protei...
- 5 1/2 cups cooked spaghetti squash (from about 2 small)
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup minced onion
- 1/4 cup flour
- 2 cups skim milk
- 1 cup fat free chicken broth
- 8 oz Sargento 2% reduced fat mild cheddar
- salt and pepper, to taste
- 4 cups (about 4 oz) baby spinach
- 1/8 cup grated parmesan
WW Mustard Vinaigrette
By SMorrissey
Weight Watchers Points Plus 1 point per tablespoon
- 1/4 cup(s) water
- 4 tsp fresh lemon juice
- 2 tsp white wine vinegar
- 2 tsp Dijon mustard, whole-grain preferred
- 1 tsp honey
- 1/2 tsp sea salt
- 1/4 tsp black pepper, freshly ground
- 1/4 cup(s) olive oil
Cheesy Baked Tomatoes
By SMorrissey
A delicious and healthy side dish recipe, these cheesy baked tomatoes go well with just about anything
- 4 tomatoes, halved
- 1/4 cup freshly grated Parmesan cheese
- 1 oz reduced fat provolone cheese, shredded
- 1 tsp chopped fresh basil
- 1 tsp chopped fresh oregano
- 1/2 tsp salt
- Freshly ground pepper, to taste
Stacy's Chicken Tortellini Casserole
By SMorrissey
Neighbor made this for my daughter Stacy and it was amazing
- 4 Chicken breasts cooked and chopped
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup grated cheddar cheese, divided by 1/2 cup
- 1 cup sour cream
- 1/3 c. chopped green onion
- 1/3 c. butter, softened
- 4 oz can of mushroom caps
- bread crumbs
- 1 pkg tortellini, any flavor
Chili Chicken Wings
By SMorrissey
1. Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan
- 1 cups rice or cider vinegar
- 1 cup sugar
- 3/4 cup ketchup
- 6 tablespoons Chinese plum sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons finely chopped garlic
- 2 tablespoons (or to taste) finely chopped fresh red, jalape�o or serrano chili, with seeds
- 3 tablespoons finely minced fresh ginger
- 1 teaspoon salt, or to taste
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- 30 chicken wings (tips removed), rinsed and patted dry
Italian Egg-Drop Soup
By SMorrissey
Combine broth, water, pasta, chickpeas, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over ...
- 6 cups reduced-sodium chicken broth
- 2 cups water
- 1 1/3 cups whole-wheat medium pasta shells or other small pasta (4 ounces)
- 1 7-ounce can chickpeas, rinsed
- 1 bunch scallions, sliced, whites and greens divided
- Pinch of freshly grated nutmeg
- 3 cups chopped arugula, any tough stems removed
- 4 large eggs, lightly beaten
- Freshly ground pepper to taste
- 2 tablespoons lemon juice
- 6 tablespoons freshly grated Parmesan cheese
Polish Kielbasa, Potato and Cabbage Soup
By SMorrissey
Recipe courtesy Rachael Ray
- 2 tablespoons olive or vegetable oil
- 1 1/4 pounds (1 ring) kielbasa, 1-inch dice
- 1 pound (1 large or 2 medium) starchy potato, such as russet, peeled and chopped
- 1 tablespoon paprika, 1 scant palmful
- 1/2 tablespoon coriander, half a palmful
- 1/2 teaspoon ground allspice
- 2 carrots, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, crushed
- 1 onion, chopped
- Salt and freshly ground black pepper
- 1/2 head savoy cabbage, chopped
- A few grates nutmeg
- 1 cup lager beer, room temp
- 4 cups chicken stock
- 2 cups tomato sause or puree
- 1/2 cup creme fraiche or sour cream
- 3 tablespoons chopped fresh dill or 1 1/2 teaspoons dried
- Handful fresh parsley leaves, chopped
- 1/2 lemon, juiced