Nancystrini's profile page
Recipes
Taco Soup
By nancystrini
Another winner from Aunt Marguerite!
- 1 lb. ground beef, browned and drained
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can corn, undrained
- 1 15 oz. can red kidney beans, undrained
- 1 15 oz. can black beans, undrained
- 1 small onion, chopped
- 1 envelope dry Hidden Valley Ranch dip mix
- 1 envelope dry taco seasoning
Marshmallow Fruit Dip
By nancystrini
Kids love this one--so do grownups!
- 1 8 oz. package cream cheese, softened
- 3 T frozen OJ, thawed
- 1 7 oz. jar marshmallow creme
- Assorted fruit slices/sticks
Pumpkin Sweet Potato Bread
By nancystrini
Really healthy ingredients--very dense and moist bread
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 t baking powder
- 1 t baking soda
- 1/2 t kosher salt
- 2 t pumpkin pie spice
- 2 large eggs, lightly beaten
- 3/4 firmly packed light brown sugar
- 1 8 oz. can crushed pineapple, drained
- 1 cup canned pumpkin puree
- 1 cup loosely packed grated sweet potato
- 1 apple, grated and squeezed dry
- 1 T grated fresh ginger
- 1/4 cup coconut oil, melted
- 1/2 cup chopped sweetened dates
Skillet Vegetable Lasagna
By nancystrini
Simply the best, quickest, lunch leftover dish--especially in summer when veggies are at their finest
- 3 T olive oil
- 1 eggplant, peeled, coarsely chopped
- 1 zucchini, 1 yellow squash, sliced
- 3 cloves garlic, minced
- 1 cup ricotta cheese (I use more)
- 3 T grated parmesan
- 1 1/2 cups spaghetti sauce (I use Ragu low sodium, a whole jar)
- 1 1/2 cups shredded mozzarella
Taco Dip
By nancystrini
Great for the boat trip! Great anytime!
- 2 8 oz. cream cheese
- 1 envelope Taco Seasoning
- 1 10 oz. can chili with no beans
- 1 cup grated cheddar
- 1/2 cup black olives, sliced
Oven French Toast
By nancystrini
Another crowd pleaser from Aunt Marg!
- For topping:
- 1 stick unsalted butter, softened
- 1 cup packed light brown sugar
- 2 T dark corn syrup
- 1 cup coarsely chopped pecans
- For French toast:
- butter
- 1 loaf French bread, cut into 1" to 1 1/2" inch slices
- 6 large eggs
- 1 1/2 cups half and half
- 1 1/2 cups milk
- 1 t ground cinnamon
- 1 t vanilla
- 1 t grated nutmeg
Warm Italiano Spread
By nancystrini
Great to throw on the grill in the summer--very delicious with Triscuit crackers, especially Cracked Pepper and Oli...
- 1 8 oz. package Neufchatel cheese
- 1/4 cup pesto sauce (from a jar)
- 1 plum tomato, chopped
Caribbean Salsa Chicken
By nancystrini
Very islandy flavor and easy to make
- 16 oz. red salsa of your choice
- 1 cup fresh pineapple, medium dice (reserve 1/4 cup)
- 1 cup scallions, cut on angle (reserve 1/4 cup)
- 1/2 t fresh lemon juice
- 1/2 t fresh lime juice
- 1/2 t Kosher salt
- 1/4 t Texas Pete or Frank's or similar hot sauce
- 4 6 oz. boneless skinless chicken breasts (NOTE: I used bone in, skin on thighs and they were great)
- 2 T dry caribbean jerk seasoning
Crock Pot Caribbean Jerk Chicken
By nancystrini
Add more jerk seasoning or hot spices to taste
- 2 lbs. chicken legs
- 1 t rosemary
- 1 1/2 t crushed red pepper
- 1/4 t each garlic powder, onion powder, paprika and allspice
- 1/2 t each thyme, ground ginger, salt and black pepper
- 1 dash each cinnamon and nutmeg
- 1/2 t liquid smoke
- 1/8 cup brown sugar
- 4 oz. canned pineapple slices
- 1/2 baby carrots
- 1/2 cup veggie blend, chopped (celery, potatoes, more carrots, whatever)
- 2 cloves of garlic
- 1/2 hot pepper (I used a whole jalapeno and lived to tell the story)
- 1/2 bottle Lawry's (or anyone's) Caribbean Jerk Marinade
- 1 cup water or enough to cover
Italian Style Chicken and Peppers
By nancystrini
So easy, lovely in the dish, good enough for company
- 2 cups meatless pasta sauce
- 2 t olive oil
- 1 medium green pepper, finely chopped
- 4 oz. cream cheese, softened
- 4 boneless skinless chicken breast halves (4 oz. each)
- 1/4 t salt
- 1/8 t pepper
- 1 cup shredded mozzarella (part skim)