JoyceW-2's profile page
Recipes
SLOW COOKER RED BEANS AND BARLEY
By JoyceW-2
PointsPlus Value: 5 Yields 1 cup per serving
- 1 cup uncooked barley, rinsed (use long-cooking variety, not pearled barley)
- 1 small uncooked red onion, finely chopped
- 1 large rib uncooked celery, chopped
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes, crushed, or more to taste
- 15 ounces canned kidney beans, drained and rinsed
- 28 ounces canned crushed tomatoes
- 2 bay leaves
- 3 cups fat free chicken broth, or vegetable broth
- 1/4 teaspoon black pepper
- 1 teaspoon table salt
ITALIAN SAUSAGE AND VEGETABLE PASTA
By JoyceW-2
Heat large skillet over medium-high heat until hot
- 1 pound bulk mild Italian sausage
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 2 ribs celery, diced
- 1 yellow summer squash, shredded (1 1/2 cups)
- 1 zucchini, shredded (1 1/2 cups)
- 1 carrot, shredded (1/2 cup)
- 1 (26 ounce) jar marinara pasta sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon margarine
- 1 teaspoon thyme
- 8 ounces corkscrew pasta or faffalle (bow-tie pasta)
BREAKFAST QUESADILLAS
By JoyceW-2
PointsPlus Value: 5
- 2 medium flour tortillas
- 1/2 cup shredded reduced fat Monterey Jack cheese
- 1 slice Canadian style bacon, cut into strips
- 2 tablespoons salsa
FAMILY FAVORITE MACARONI AND CHEESE
By JoyceW-2
Homemade macaroni and cheese has never been easier! Variations--add bite sized pieces of cooked vegetables,hot dogs...
- 2 cups uncooked elbow macaroni (7 ounces)
- 1/4 cup butter or margarine
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground mustard
- 1/4 teaspoon worcestershire sauce
- 2 cups milk
- 2 cups shredded or cubed cheddar cheese (8 ounces)
RANGER COOKIES
By JoyceW-2
Mom NOTE: can be frosted or not
- FROSTING:
- 1 cup sugar
- 1 cup brown sugar, packed
- 1 cup margarine
- 2 eggs
- 2 cups flour
- 1 cup oats
- 3 cups Rice Krispies
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 cup coconut
- 2 cups powdered sugar
- boiling water
- 1 tablespoon margarine
LEMON-BLUEBERRY CRUMB BARS
By JoyceW-2
Heat oven to 350° F. Line a 13x9 inch pan with foil, with ends of foil extending over sides
- 1/2 cup margarine
- 1 package (2 layer size) yellow cake mix
- 2 eggs, divided
- 2 teaspoons zest and 3 tablespoons lemon juice, divided
- 2 packages ( 8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 2 1/2 cups blueberries
CHOCOLATE-PECAN THINS
By JoyceW-2
PointsPlus Value: 2 Yields 2 cookies per serving
- 36 piece(s) pecan halves
- 1/2 cup(s) sugar
- 2 Tbsp salted butter
- 2 Tbsp apple butter
- 1 large egg white(s)
- 1 tsp vanilla extract
- 1/4 cup(s) unsweetened cocoa
- 1/3 cup(s) all-purpose flour
- 1/2 tsp baking powder
PEACH COBBLER
By JoyceW-2
PointsPlus Value: 4 Yields 1 piece per serving
- 6 medium peach(es), peeled, pitted and sliced
- 6 1/3 Tbsp sugar, divided
- 1 Tbsp cornstarch
- 1 tsp fresh lemon juice
- 1/2 tsp ground cinnamon
- 1 cup(s) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp table salt
- 3 Tbsp reduced-calorie margarine
- 1/2 cup(s) fat-free skim milk
CREAMY CHICKEN-GARLIC PASTA
By JoyceW-2
Cook pasta according to package directions, drain
- 8 ounces farfalle (bow-tie) pasta
- 2 tablespoons margarine
- 1 tablespoon olive oil
- 3 boneless skinless chicken breast halves, cut into 1 inch pieces
- 4 large garlic cloves, minced
- 4 plum tomatoes, chopped
- 1/3 cup chopped sun-dried tomaotes in oil, drained
- 1 1/2 cups heavy whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons chopped cilantro, divided
- 1 tablespoon basil
- 1 tablespoon oregano
- 1/4 cup pine nuts, optional
- 2 tablespoons grated Parmesan cheese
QUICK PEACH CRISP
By JoyceW-2
Joyce
- 1 can (29 ounces) sliced peaches, drained
- 1 cup Bisquick
- 1 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup margarine, softened