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Recipes
Barilla No-Boil Lasagna
By brandymarshall
This is the best lasagna ever!! The noodles are so nice and thin and there is NO PREBOILING!! I will never purchase...
- 1 (9 ounce) box of barilla no-boil lasagna noodles
- 2 eggs
- 1 (15 ounce) container ricotta cheese
- 4 cups shredded mozzarella cheese
- 1/2 cup parmesan cheese (optional)
- 1 lb ground beef or 1 lb sausage , browned
- spaghetti or pasta sauce
- parsley (to garnish)
Light Chicken Potpie
By brandymarshall
Recipe courtesy Food Network Magazine
- 1 cup all-purpose flour, plus more for dusting
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg
- 2 tablespoons 2% milk
- 2 small russet potatoes
- 4 1/2 cups low-sodium chicken broth
- 5 medium carrots, cut into large chunks
- 1 to 2 teaspoons chopped fresh thyme
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely diced
- 3 tablespoons all-purpose flour
- 1/3 cup 2% milk
- 3 stalks celery, sliced
- 3 cups shredded rotisserie chicken, skin removed
- 1/2 cup fat-free plain Greek yogurt
- 1 cup frozen peas
- 1/2 cup minced fresh parsley
- Kosher salt and freshly ground pepper
Three-Cheese Chicken Penne Pasta Bake
By brandymarshall
HEAT oven to 375ºF. COOK pasta in large saucepan as directed on package, omitting salt and adding spinach to the ...
- 1-1/2 cups multi-grain penne pasta, uncooked
- 1 pkg. (9 oz.) fresh spinach leaves
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 tsp. dried basil leaves
- 1 can (14-1/2 oz.) diced tomatoes, drained
- 1 jar (14 oz.) spaghetti sauce
- 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
- 2 Tbsp. KRAFT Grated Parmesan Cheese
Creamy Key Lime Chicken Enchiladas
By brandymarshall
Creamy, bright with the distinct citrus flavor of key limes, hearty and flavorful chicken enchiladas are a fantasti...
- 1/2 cup onion, chopped
- 1 (4.5-ounce) Old El Paso® chopped green chiles
- 2 1/2 cups deli rotisserie chicken, shredded
- 1 (6-ounce) containter Yoplait® Greek 100 Key lime yogurt
- 1/2 cup fresh cilantro, chopped
- Juice of 1 medium lime
- 1 (10-ounce) can Old El Paso® enchilada sauce (hot or medium)
- 12 corn tortillas
- 1/2 cup reduced-fat Mexican cheese blend, shredded, about 2 ounces
Cheesy Chicken & Salsa Skillet
By brandymarshall
COOK pasta as directed on package, omitting salt
- 2 cups multi-grain penne pasta, uncooked
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1-1/4 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 1 cup frozen corn, thawed
- 1 large green pepper, cut into strips
- 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
Watermelon Pops
By brandymarshall
step 1 MIX 1/3 cup sugar and lime gelatin mix in medium bowl
- 1 cup sugar, divided
- 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
- 2 cups boiling water, divided
- Ice cubes
- 1 cup cold water, divided
- 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
- 3 Tbsp. miniature semi-sweet chocolate chips
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1-1/2 cups thawed COOL WHIP Whipped Topping
Foil-Pack Bruschetta Chicken Bake
By brandymarshall
HEAT oven to 400ºF. STIR tomatoes, stuffing mix and garlic just until stuffing mix is moistened
- 1 can (28 oz.) diced tomatoes, drained
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 2 cloves garlic, minced
- 6 small boneless skinless chicken breast halves (1-1/2 lb.)
- 1 tsp. dried basil leaves
- 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
Melting Snowmen Cookie Balls
By brandymarshall
MIX cream cheese and cookie crumbs until well blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 24 NUTTER BUTTER Cookies, finely crushed (about 3 cups)
- 3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted
- 48 Mini OREO Bite Size Cookies
- 2 Tbsp. decorating icing
Pumpkin Waffles With Trail-Mix Topping
By brandymarshall
Recipe courtesy Claire Robinson for Food Network Magazine
- 1small sugar pie pumpkin (2 to 3 pounds)
- 2 1/4 cups all-purpose flour
- 1teaspoon baking powder
- 1/2teaspoon baking soda
- 1teaspoon salt
- 2teaspoons pumpkin-pie spice
- 1/2cup packed light brown sugar
- 2large eggs, separated
- 1/4cup plain Greek yogurt
- 1cup whole milk
- 4tablespoons unsalted butter, melted
- 1/4cup slivered almonds
- 1/4cup raw sunflower seeds
- 1 1/2tablespoons pure maple syrup
- Coarse salt
- 1/4cup dried cherries or cranberries
- Whipped cream, for serving (optional)
Melting Snowmen Cookie Balls
By brandymarshall
MIX cream cheese and cookie crumbs until well blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 24 peanut butter sandwich cookies, finely crushed (about 3 cups)
- 3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted
- 48 Mini OREO Bite Size Cookies
- 2 Tbsp. decorating icing