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Recipes
Pineapple Pudding Cake Recipe
By Rachel-2
Prepare cake mix batter according to package directions; pour into a 13-in
- 1 package (9 ounces) yellow cake mix
- 1-1/2 cups cold fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 package (8 ounces) fat-free cream cheese
- 1 can (20 ounces) unsweetened crushed pineapple, well drained
- 1 carton (8 ounces) frozen fat-free whipped topping, thawed
- 1/4 cup chopped walnuts, toasted
- 20 maraschino cherries, well drained
Mini Tacos
By Rachel-2
Preheat oven to 425 degrees F
- 24 wonton wrappers
- 1 pound lean ground beef
- 1 (1.12 ounce) package Pace® Dry Taco Seasoning Mix
- 2 tablespoons Pace® Picante Sauce
- 1/2 cup Pace® Chunky Salsa
- 1 cup shredded Mexican blend cheese
Tomato Sauce For Spaghetti
By Rachel-2
Brown ground beef with onion, celery and garlic in olive oil
- 1 pound ground beef
- 1 onion, chopped
- 1/2 cup celery, chopped
- 1 clove garlic, minced
- 1 green pepper, chopped (optional)
- 2 cans tomato sauce
- 1 can tomato paste
- 1 tablespoon oregano
- 1 tablespoon parsley
- salt and pepper
- 1 bay leaf
Roasted Vegetables and Chickpeas
By Rachel-2
1. Position an oven rack in center of oven
- 1 pound carrots, peeled and cut in 2-inch pieces
- 1 pound sweet potatoes, peeled and cut in chunks
- 1 large red onion, peeled, halved, and cut in 1-inch wedges
- 1 pound red or russet potatoes, cut in cubes
- 6 cloves garlic, minced
- 1 16 ounce can chick peas (garbanzos), rinsed and drained
- 2 - 3 tablespoons vegetable oil or olive oil
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon packed brown sugar or granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Cucumber Sandwiches
By Rachel-2
In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup mayonnaise
- 1 (.7 ounce) package dry Italian salad dressing mix
- 2 loaves French bread, cut into 1 inch slices
- 2 medium cucumbers, sliced
- 1 pinch dried dill weed
Red Beans and Rice
By Rachel-2
Heat olive oil over medium-high heat in a large saucepan
- 1 tablespoon olive oil
- 2 large cloves garlic, lightly crushed with the side of a knife blade and minced
- 1 large red onion, diced
- 1 stalk celery, diced
- 1 green bell pepper, stem and seeds removed and small diced
- 2 (1-pound) cans red kidney beans
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon hot sauce
- 2 1/2 cups chicken stock
- 1 cup white rice
- 1 tablespoon butter
- 1 tablespoon minced fresh cilantro leaves
Apricot Brie Quesadillas
By Rachel-2
Over medium heat, warm a large skillet with the butter or oil, and sprinkle it with salt
- 2 About 2 teaspoons unsalted butter, or grapeseed oil
- Sea salt
- 2 tablespoons apricot preserves or jam
- 2 large brown rice tortillas (about 8 inches)
- 1/4 About 1/4 pound brie cheese, cut into slices about 1/4 inch thick
- 1 1/2 tablespoons dried cranberries
QUINOA LUNCH BOX ROLLUPS
By Rachel-2
1. In a small saucepan, bring the broth to a boil
- 1/2 cup low-sodium chicken broth
- 1/4 cup quinoa
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 8 deli slices (about 8 ounces) fresh or smoked turkey
- 3 tablespoons plus 2 teaspoons light mayonnaise
- 1 cup (1/2 ounce ) baby spinach
- 1/2 red bell pepper, cored and cut into 1/8-inch-thick strips
- 1 small carrot, cut into 1/8-inch-thick strips
Shrimp and Wild Rice Soup
By Rachel-2
In a large soup pot over medium heat, melt butter with oil
- 1 T butter
- 1 T vegetable oil
- 1/2 C chopped yellow onion
- 1/2 C chopped carrot
- 1/2 C chopped celery
- 4 ounces (1/2 cup) wild rice, thoroughly rinsed
- 4 C chicken stock or broth
- 1 C half and half
- 1/4 C dry white wine (optional)
- 1/2 t salt
- freshly ground pepper to taste
- 6 ounces small bay shrimp
Seared Sea Scallops
By Rachel-2
In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper
- 1/2 cup all-purpose flour
- 2 teaspoons seasoning salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons lemon pepper
- 16 sea scallops, rinsed and drained
- 2 tablespoons olive oil
- 4 tablespoons chopped fresh parsley, divided
- 4 teaspoons lemon juice, divided