Sharon T's profile page
Recipes
Chicken Do'in the Salsa Soup
By Sharon T
Great soup, Low Fat. Top with your fav toppings Calories: 279
- 1/2 cup La Victoria Salsa Suprema, Mild
- 1 cup kernels Yellow Sweet Corn, Frozen
- 3 cup Swanson Chicken Broth 99% Fat Free
- 8 tbsp Embasa Salsa Verde
- 4 oz Chicken, Breasts, Boneless Skinless, Great Value
- 1 can Tomatoes, Fire Roasted, Diced, Muir Glen (1 can 1 1/2 c))
- 4 oz Bell Peppers, Mini, Wilson Produce
- 1 can Black, Great Value, Canned (1 can 3.5 serv)
- 1/3 cup, Onions, Spring or Scallions(includes tops and bulb), raw
Lady Green with Envy
By Sharon T
A high-fiber mix of lightly stir-fried, heart-healthy green veggies! This recipe is “free”
- 1 tablespoon extra virgin olive oil
- 2 cups broccoli florets
- 2 cups asparagus
- 2 cups chopped (1") sugar snap peas
- 1/2 cup teriyaki sauce
Cheesy Vegetable Bake
By Sharon T
Servings Per Recipe: 6, Serving 1/2 cup PER SERVING: 104 cal
- Nonstick cooking spray
- 1 16 oz package frozen broccoli, cauliflower, and carrots, thaweD
- 6 oz evaporated fat-free milk
- 1/8 cup finely chopped onion
- 1 tablespoons all-purpose flour
- 1 cloves garlic, minced
- 1/8 teaspoon black pepper
- 3/8 cup shredded reduced-fat sharp cheddar cheese (3 ounces)
- 4 ozs reduced-fat cream cheese (Neufchatel), cut up and softened
- 2/3 cup soft whole wheat bread crumbs (1 slice)---??????
- 2 tablespoons snipped fresh parsley and/or snipped fresh basil (optional)
Cowboy Beef and Beans on Bisquicks
By Sharon T
Make at home, freeze, then heat and eat on hamburger buns Drain beans then after you add the beans add in some liqu...
- 1/2 pound bacon
- 1 pound ground beef
- 1 small onion, chopped
- 2 (15 ounce) cans baked beans with pork
- 1/3 cup barbeque sauce or more
- 1 (7.5 ounce) package refrigerated biscuit dough/ Buns
POULTRY-CHICKEN DIVAN CREPES
By Sharon T
POULTRY-CHICKEN DIVAN CREPES RICH BUT SO GOOD ¼ CUP BUTTER ¼ CUP FLOUR 2 CUPS CHICKEN BROTH 2 TSP WORCHE...
- POULTRY-CHICKEN DIVAN CREPES
- RICH BUT SO GOOD
- 1/4 CUP BUTTER
- 1/4 CUP FLOUR
- 2 CUPS CHICKEN BROTH
- 2 TSP WORCHESTERSHIRE SAUCE
- 3 CUPS GRATED CHEDDAR CHEESE
- 2 CUPS SOUR CREAM
- 2 10OZ PKG BROCCOLI SPEARS OR 1 1/2 LBS BROCCOLI, COOKED AND DRAINED
- 2 CUPS CHOPPED COOKED CHICKEN
- 12 COOKED CREPES
- Over medium heat, melt butter in small saucepan. Stir in flour and cook until bubbly.
- Add broth and Worcestershire sauce, cook, stirring until thickened. Add 2 cups cheese.
- Empty osur cream into medium bowl; gradually add hot cheese sauce, stirring constantly.
- In large shallow baking dish, place cooked broccoli and cooked chicken on each crepe.
- Spoon 1 TB sauce over each. Fold crepes over. Pour remaining sauce over all. Sprinkle with remaining cup of cheese. Cover and heat in 350 degrees oven for 20 to 30 minutes.
- Makes 12 crepes.
Herb-Butter Blend
By Sharon T
Atkins NC 0
- 1/8 teaspoon salt
- 1/4 teaspoon finely ground black pepper
- 1/8 cup light olive oil
- 1/2 cloves garlic, peeled
- 1/4 tablespoon fresh oregano leaves (3 [3-inch] sprigs, stemmed)
- 1/2 tablespoon chopped fresh basil (5 10 leaves)
- 1/4 cup salted butter
- 1/8 cup vegetable oil
Tilapia Parmesan-Broiled
By Sharon T
Calories: 224 kcal, Fat:12
- 1/2 cup Parmesan cheese
- 1/4 cup butter, softened
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon celery salt
- 2 pounds tilapia fillets
5 Minute Avocado Cilantro Dressing
By Sharon T
Instructions Pulse all ingredients in a food processor or blender until smooth
- half an avocado
- 1/4 cup Greek yogurt
- 1/2 cup water (more as needed to adjust consistency)
- 1 cup cilantro leaves and stems
- 1 small clove of garlic
- 1/2 teaspoon salt
- a squeeze of lime juice
White Chicken Chili
By Sharon T
cal 422, tf 6, sat 2, carb 54, fib 13
- 3 15 ounce cans Great Northern, pinto, or cannellini (white kidney) beans, rinsed and drained
- 2 1/2 cups chopped cooked chicken
- 1 1/2 cups chopped red, green, and/or yellow sweet peppers (2 medium)
- 1 cup chopped onion (1 large)
- 2 fresh jalapeno chile peppers, seeded and chopped
- 2 teaspoons ground cumin
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano, crushed
- 3 1/2 cups chicken broth
- Shredded Monterey Jack cheese (optional)
- Broken tortilla chips (optional)
Triple Dipped Fried Chicken
By Sharon T
In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seaso...
- 3 cups all-purpose flour
- 1 1/2 tablespoons garlic salt
- 1 tablespoon ground black pepper
- 1 tablespoon paprika
- 1/2 teaspoon poultry seasoning
- 1 1/3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 egg yolks, beaten
- 1 1/2 cups beer or water
- 1 quart vegetable oil for frying
- 1 (3 pound) whole chicken, cut into pieces