Froggyess' profile page
Recipes
Broccoli and Cauliflower Gratin Mac n Cheese
By froggyess
Bring a large pot of water to a boil over medium heat
- Salt
- (add cooked chix or turkey for dinner)
- 1 small head or bundle broccoli, trimmed into florets
- 1 small head cauliflower or half a large head, trimmed and cut into florets
- 1 pound whole-wheat macaroni or penne or other short cut pasta
- 2 cups sour cream or reduced-fat sour cream
- 1 tablespoon Dijon mustard
- 1/3 cup finely chopped chives
- 2 cloves garlic, peeled and grated or crushed into paste
- A few drops hot sauce
- Freshly ground black pepper
- 2 1/2 cups grated extra-sharp Cheddar
- 1/4 cup cream
Scallop & Asparagus Stir Fry
By froggyess
Boil one inch of water in a large saucepan
- 3/4 pound asparagus, trimmed and cut diagonally into 2-inch lengths
- 3/4 cup chicken broth, reduced sodium
- 1 tablespoon cornstarch
- 1 teaspoon light soy sauce
- 12 ounces sea scallops, halved
- 1 cup white mushrooms, trimmed and sliced
- 1 clove garlic
- 1 teaspoon dark sesame oil
- 1 cup cherry tomatoes, halved
- 3 scallions, chopped
- 2 cups brown rice, cooked
Pumpkin Cream Puffs
By froggyess
Crescent Puffs: Mix together flour, sugar and pumpkin pie spice
- Crescent Puffs:
- 1/4 cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon pumpkin pie spice
- 1 can refrigerated crescent rolls
- 8 large marshmallows
- 1/4 cup butter, melted
- Pumpkin Cream:
- 4 oz cream cheese (1/2 a package), softened
- 1/2 cup confectioners' sugar
- 1/4 teaspoon pumpkin pie spice
- 1 cup canned pumpkin (NOT pumpkin pie filling)
- 8 oz whipped topping, thawed
Egg Noodle Casserole
By froggyess
Preheat oven to 350º Brown meat and drain fat
- 1 - lbs ground beef
- 1 - 24 oz jar spaghetti sauce
- 1 – tablespoons sugar
- 1 (8 oz) - pkg medium egg noodles
- 1/4 - cup margarine or butter
- 1/4 - teaspoon onion salt (or onion powder)
- 1/4 - teaspoon garlic salt (or garlic powder)
- 1/4 - cup grated Parmesan cheese
- 6 oz pkg shredded mozzarella cheese
- 1/4 - cup each sauteed green pepper, onion & mushrooms, optional
KFC Coleslaw
By froggyess
Combine sugar, salt, pepper, milk, mayo, buttermilk, vinegar, & lemon (lime) juice beat until smooth add cabbage
- 8 cups cabbage (about 1 head)
- 1/4 cup shredded carrot
- 2 tbs minced onion (optional)
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 cup milk
- 1/2 cup mayo
- 1/4 cup buttermilk
- 1 1/2 tbsp white vinegar
- 2 1/2 tbsp lemon (or lime) juice
Zucchini Pizza Bites
By froggyess
Cut zucchini about 1/4 inch thick
- 4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagnal)
- Spray olive oil (I used my Misto)
- 2 tbsp pizza sauce
- 1/4 cup part skim mozzarella
- salt and pepper
Asian Lemon Dipping Sauce
By froggyess
Great for chicken tenders
- 1/2 cup honey
- 1/3 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup brown sugar, packed
- Juice of 1 lemon
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
Slow Cooker BBQ Chicken
By froggyess
mix BBQ sauce with all ingredients listed under it
- 4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!)
- 1 bottle BBQ sauce (sweet baby ray's all the way!)
- 1/4 c vinegar
- 1 tsp. red pepper flakes
- 1/4 c brown sugar
- 1/2 - 1 tsp. garlic powder
Honey Balsamic Porkchops
By froggyess
Combine all ingredients except pork chops to make sauce, let sit for 30 min before cooking salt and pepper chops...
- 1/3 cup balsamic vinegar
- 2 tbsp honey
- 1 tsp garlic
- 1 tsp dried rosemary
- salt and pepper
- 1 lb boneless porkchops
- butter
Zucchini Crescent Pie
By froggyess
Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat
- 2 tablespoons LAND O LAKES® Butter
- 4 cups thinly sliced zucchini
- 1 cup chopped onions
- 2 tablespoons dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil leaves
- 1/4 teaspoon dried oregano leaves
- 2 LAND O LAKES® Eggs, well beaten
- 2 cups shredded Muenster or mozzarella cheese (8 oz)
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 2 teaspoons yellow mustard