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Recipes
Spiced-Rubbed Pork with Quinoa
By homechef2
Preheat the oven to 425 degrees
- 2 t paprika
- 1/2 t red pepper flakes
- 2 t cumin
- Kosher salt
- 2 pork tenderloins (1 3/4 pounds total) halved crosswise
- 1 T extra-virgin olive oil, plus more for drizzling
- 1 C quinoa, rinsed - cooked in 1 1/4 C beef or chicken broth
- 1 1/2 cups frozen corn, thawed
- 2 green onions, thinly sliced
- Fresh ground pepper
- Jarred salsa verde, for serving (optional)
Quick Pizza Margherita
By homechef2
Cooking Light DECEMBER 2002
- 1 (10-ounce) can refrigerated pizza crust dough
- Cooking spray
- 1 teaspoon extra-virgin olive oil, divided
- 1 garlic clove, halved
- 5 plum tomatoes, thinly sliced (about 3/4 pound)
- 1 cup (4 ounces) shredded fresh mozzarella cheese
- 1 teaspoon balsamic vinegar
- 1/2 cup thinly sliced fresh basil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Raspberry Greek Yogurt Smoothie
By homechef2
4 PointsPlus® Value per serving
- 2 each Smart Ones® Raspberry Cheesecake Sundaes
- 1 cup Vanilla Greek yogurt
- 1/4 cup Low-fat milk
- 1 cup Fresh or frozen raspberries
Maple-Pecan Sticky Buns
By homechef2
Pam Lolley, Southern Living JANUARY 2013
- Sticky Bun Syrup
- 1 (16-oz.) package hot roll mix
- 3 tablespoons butter, melted
- 1/2 cup firmly packed dark brown sugar
- 1 teaspoon ground cinnamon
- Maple Glaze
- 1/2 cup chopped toasted pecans
Chicken Stroganoff
By homechef2
1. Cut chicken into 1-inch pieces
- 2 # skinless, boneless chicken breast halves
- 1 C chopped onion
- 2 - 10 3/4 oz Cream of Mushroom soup with Roasted Garlic
- 1/3 C water
- 12 oz dried wide egg noodles
- 8 oz sour cream
- Freshly ground pepper
Old-fashioned Meatloaf
By homechef2
Gina Jester, Fairfield Grocery & Market, Southern Living APRIL 2005
- 1 tablespoon butter
- 3 celery ribs, finely chopped
- 1/2 large onion, finely chopped
- 2 pounds lean ground beef
- 2 tablespoons Worcestershire sauce, divided
- 1/2 cup Italian-seasoned breadcrumbs
- 1/3 cup ketchup
- 2 teaspoons Creole seasoning
- 1 teaspoon Greek seasoning
- 1 teaspoon garlic powder
- 2 large eggs, lightly beaten
- 1 (8-ounce) can tomato sauce
- 3 tablespoons tomato paste
- 1 tablespoon ketchup
- Garnish: chopped fresh flat-leaf parsley
Pink Lemonade Margarita
By homechef2
Directions Pour the (thawed) frozen lemonade concentrate into a pitcher, and fill the can with cold water
- 1 (12 ounce) can of frozen pink lemonade concentrate, thawed
- 3 (12 ounce) cans of cold water – (just use the empty pink lemonade can)
- 1 (12 ounce) can of tequila
- 1/2 (12 ounce) can of Grand Marnier
- Ice cubes – (I like to use crushed ice)
- Salt to rim the glasses
- 1 lime, wedged
Cranberry-Jalapeno Sauce
By homechef2
A spicy spin on a Thanksgiving classic
- 1 1/2 pounds fresh cranberries, washed and picked through
- 4 medium jalapeno peppers, seeded, deveined and finely chopped
- 1/3 cup red wine, any variety
- 3/4 cups packed dark brown sugar
- serves 12 - 2 WW points
High Temperature Eye-of-Round Roast
By homechef2
Preheat the oven to 500 degrees F (260 degrees C)
- 1 (3 pound) beef eye of round roast
- salt and pepper to taste
Fried Confetti Corn
By homechef2
Southern Living NOVEMBER 2011
- 8 bacon slices
- 6 cups fresh sweet corn kernels (about 8 ears)
- 1 cup diced sweet onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1 (8-oz.) package cream cheese, cubed
- 1/2 cup half-and-half
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon pepper