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Recipes
SLOW COOKER LENTIL SOUP
By JoyceW-2
PointsPlus Value: 5
- 2 medium uncooked carrots, peeled, cut into large chunks
- 2 ribs, medium, uncooked celery, cut into large chunks
- 1 medium uncooked onion, cut into large chunks
- 2 cloves garlic, minced
- 2 cups dry lentils, picked over
- 3 bay leaves
- 1/2 teaspoon thyme, crushed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 8 cups canned chicken broth
- 1 ounces uncooked canadian style bacon, diced, 4-5 slices
TACO PASTA SALAD
By JoyceW-2
Remaining salad can be frozen
- 3/4 cup light ranch dressing
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3 cups whole wheat pasta, cooked, rinsed, and cooled
- 1 can (15 ounces) black beans, rinsed
- 4 cups loosely packed baby spinach leaves
- 1 tomato, chopped
- 1 cup shredde sharp cheddar cheese
SLOW COOKER CHEESY CHICKEN & POTATOES
By JoyceW-2
Place peppers in slow cooker sprayed with cooking spray; top with potatoes
- 1 large green pepper, chopped
- 1 pound red potatoes (about 3), very thinly sliced
- 1 teaspoon paprika
- 8 small bone-in chicken thighs (2 pounds), skin removed
- 1 can (10 3/4 ounces) condensed cream of chicken soup
- 1/4 pound (4 ounces) Velveeta, cut into 1/2 inch cubes
- 1 tablespoon Worcestershire sauce
- 1/4 cup parsley
APPLE PIE CRUMBLE
By JoyceW-2
PointsPlus Value: 6 Yields 1/8 of pie per serving
- For the crust :
- 1 spray(s) cooking spray, butter-flavored if possible
- 1 cup(s) all-purpose flour
- 2 tsp sugar
- 1/4 tsp table salt
- 3 Tbsp unsalted butter, cut into small chunks
- 2 Tbsp water, or more as needed
- For the filling:
- 1/4 cup(s) sugar
- 4 medium fresh apple(s), peeled, cored and sliced 1/4-inch thick*
- 1 Tbsp all-purpose flour
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp fresh lemon juice
- 1 Tbsp water, at room temperature
- For the crumble:
- 2 Tbsp unsalted butter
- 1/3 cup(s) uncooked rolled oats
- 5 Tbsp all-purpose flour
- 2 Tbsp sugar
CRUMB PIE TOPPING
By JoyceW-2
Mix all ingredients well until it crumbles
- 3/4 cup flour
- 1/2 cup sugar
- 1/3 cup margarine, softened
BAKED HONEY-MUSTARD CHICKEN BITES
By JoyceW-2
PointsPlus Value: 1 Yields 1 chicken bite per serving
- Dipping Sauce:
- 6 ounces refrigerated bread stick dough
- 1 pound skinless chicken thighs, cut into 24 equal-size pieces
- 1/4 cup honey mustard
- 3 tablespoons honey mustard
- 1 1/2 teaspoon low-sodium soy sauce
- 2 teaspoons chives
OATMEAL RAISIN COOKIES
By JoyceW-2
Quick and easy. Variations: Replace the raisins with 1 cup chocolate chips, white chocolate chips, toffee chips
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup firmly packed light brown sugar
- 3/4 cups ( 1 1/2 sticks) margarine, softened
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups rolled or quick cooking oats
- 1 cup raisins
PIMENTO-CHEESE PINWHEELS
By JoyceW-2
Heat oven to 375° F. Beat all ingredients except crescent dough with mixer until well blended
- 4 ounces (1/2 of 8 ounce cream cheese), softened
- 3/4 cup shredded sharp Cheddar cheese
- 1/4 cup chopped pimentos
- 4 green onions, finely chopped
- 1/8 teaspoon hot pepper sauce
- 1 package (8 ounces) refrigerated crescent dinner rolls
Grilled Peaches with Almonds & Honey
By JoyceW-2
When the peaches are fresh and juicy, try grilling them to bring out their sweet flavors
- 2 sprays cooking spray
- 4 large peaches, firm but ripe, cut in half, pits removed
- 2 tablespoons sliced almonds, natural,chopped
- 2 teaspoons honey, mild, such as clover honey
BARBEQUE CHICKEN NACHOS
By JoyceW-2
Variations: can be prepared using shredded cooked pork
- 6 cups tortilla chips (6 ounces)
- 1 cup shredded rotisserie chicken
- 1/4 cup barbeque sauce
- 6 ounces Velveeta, cut into 1/2 inch cubes
- 2 tablespoons milk
- 1/2 cup chopped tomatoes
- 1 jalapeno pepper, sliced