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Recipes
Mexican Cornbread
By Caaren
Mix all ingredients in the order given Pour into ungreased bread pan Bake in 325 oven for 1 hour
- 1 1/2 c. cornbread or 1 box jiffy cornbread
- 1/2 c. oil
- 3 eggs
- 1 c. creamed corn
- 1 c. grated cheddar cheese
- 1 small onion, chopped well
- 1 4 oz can green chilies OR jalapeno peppers, CHOPPED
Rachel Ray's Grilled Chicken Thighs Cacciatore with Super Smashed Garlic Potatoes
By Caaren
Heat a grill pan or outdoor grill to high heat
- 4 large starchy potatoes, such as Idaho
- Salt
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 6 cloves garlic, chopped, divided
- 4 scallions, chopped
- 2 tablespoons balsamic vinegar, eyeball it
- 1 tablespoon Worcestershire sauce, eyeball it
- 1 teaspoon crushed red pepper flakes, 1/3 palm full
- 3 tablespoons fresh rosemary, 4 to 5 sprigs, stripped and leaves chopped
- 4 large portobello mushroom caps, wiped clean with damp towel
- 1 1/2 pounds, 6 pieces or 1 package, boneless, skinless chicken thighs
- Coarse black pepper
- 2 cubanelle (Italian light green peppers), seeded and thinly sliced
- 1 medium red onion, thinly sliced
- 1 (28-ounce) can or 2 (14-ounce) cans fire roasted diced tomatoes, lightly drained (recommended: Muir Glenn brand)
- Generous handful flat-leaf parsley, chopped
- 1 cup ricotta cheese
- 1/2 cup milk, eyeball it
- 1 cup shredded or grated Parmigiano-Reggiano or Romano, 3 generous handfuls
Rachel Ray's Mexican Lasagna
By Caaren
Preheat the oven to 425 degrees F
- 3 tablespoons extra-virgin olive oil
- 2 pounds ground chicken breast, available in the packaged meats case
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 red onion, chopped
- 1 (15-ounce) can black beans, drained
- 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
- 1 cup frozen corn kernels
- Salt
- 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
- 2 1/2 cups shredded Cheddar or shredded pepper jack
- 2 scallions, finely chopped
Shrimp Scampi
By Caaren
Cook linguine. Heat oil over medium-high heat
- 1 lb. linguine
- 2 T. olive oil
- 1 lb. medium shrimp, peeled and deveined
- 12 garlic cloves, crushed
- 1 t. salt
- 1/2 t. black pepper
- 1/2 c. dry white wine
- 2 T. parsley, chopped
Rachel Ray's Five Vegetable Slaw Salad
By Caaren
Combine vegetables in a bowl
- 1 pound packaged shredded cabbage
- 1 large red bell pepper, seeded and cut across into thin slices
- 1 large green bell pepper, seeded and cut across into thin slices
- 4 scallions, sliced thinly on an angle (greens and whites)
- 1/2 European seedless cucumber, halved lengthwise and thinly sliced
- 2 limes, juiced
- 1 /4 cup (3 healthy drizzles) honey
- 3 tablespoons (a couple of glugs) vegetable or light colored oil
- Salt and pepper
Baked Oatmeal To Go
By Caaren
Baked Oatmeal To Go-- Instead of granola bars! Cheaper and you know exactly what goes in them! I have to make thes
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups applesauce, unsweetened
- 1 banana, mashed
- 6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder or use 1/2 cup honey
- 5 cups, Old Fashioned rolled oats {Bob’s Red Mill}
- 1/4 cup flaxseed meal
- 1 tablespoon ground cinnamon
- 3 teaspoon baking powder
- 1 teaspoon salt
- 2 3/4 cups milk
- Optional toppings: raisins, walnuts, chocolate chips
Rachel Ray's Grilled Honey Lime Chicken Sandwiches
By Caaren
Combine first 5 ingredients in a small bowl
- 1 lime, juiced
- 2 tablespoons honey
- 1 rounded teaspoon cumin
- A handful cilantro, finely chopped, about 1/2 tablespoons
- 2 tablespoons extra-virgin olive oil, canola, or corn oil
- 4 (6 to 8-ounce) boneless skinless chicken breast
- 1 teaspoon grill seasoning blend or coarse salt and pepper
- Five Vegetable Slaw Salad, recipe follows
- Toppings: lettuce, tomato, red onion, and sliced avocado
- 1 cup prepared salsa verde
- 4 crusty rolls, split
Chuck's Mandarin Orange Salad
By Caaren
1. In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper
- 1/2 cup vegetable oil
- 1/4 cup cider vinegar
- 1/4 cup white sugar
- 2 teaspoons dried parsley
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1/2 cup sliced almonds
- 1/4 cup white sugar
- 1 head red leaf lettuce - rinsed, dried and torn
- 1 red onion, chopped
- 1 cup chopped celery
- 2 (11 ounce) cans mandarin orange segments, drained
Rachel Ray's Smoked Mozzarella and Chicken Sandwiches with Italian Barbecue Sauce
By Caaren
Preheat a grill pan over medium-high heat
- 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
- 1 red onion, finely chopped
- 2 large cloves garlic, finely chopped or grated
- 1 14 1/2 ounce can diced fire-roasted tomatoes
- 1/2 cup chicken stock
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- Salt and pepper
- 4 pieces skinless, boneless chicken breast, each halved horizontally into 2 cutlets
- 12 thin slices smoked mozzarella cheese (1-pound ball)
- 2 cups loosely packed baby arugula
- 1/2 cup basil leaves (10 to 12), shredded or torn
- 1 loaf ciabatta bread, split lengthwise and cut into 4 pieces
Post Low-Fat Bran Muffins
By Caaren
Heat oven to 400, spray muffin pan with cooking spray
- 1 c. flour
- 1 1/2 t. Baking powder
- 1/2 t. baking soda
- 1/2 t. ground cinnamon
- 2 c. Post Bran Cereal
- 1 1/4 c. 2% milk
- 1/3 c. brown sugar, packed
- 1 egg
- 1/2 c. applesauce