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Recipes
Chicken pot pie
By CarolM-2
Preheat oven to 350 degrees
- 1 can cream of chicken soup
- 3 chicken breasts, diced
- 4 red potatoes, quartered
- 1 onion, peeled and sliced
- 3 carrots, peeled and sliced
- 1 cup cream--I use fat free half and half
- 1 tube of pillsbury biscuits
Russian Teatime cookies
By CarolM-2
Heat oven to 350. beat butter on medium speed in large bowl until creamy
- 1 cup butter, slightly softened
- 2 cups all purpose flour
- 1 cup finely chopped pecans or walnuts
- 1/4 cup powdered sugar
- 2 tsp. water
- 1/2 tsp. vanilla
overnight slow cooker oatmeal
By CarolM-2
variations below
- 2 cups steel cut oats
- 8 cups water
- 1 3/4 cups milk or almond milk
- 1 tsp. fine salt.
Rice Pudding
By CarolM-2
mix first 5 ingredients together in a large pot, and bring to a boil
- 2 cups 1% milk
- 2 cups water
- 1/2 cup medium grain rice--better than long grain
- 1 cup half and half
- 1/4 tsp. salt
- 2 eggs
- 1/2 cup sugar
- 1 cup half and half
- 1 tsp. vanilla
Oven-Fried Chicken with Mashed Sweet Potatoes
By CarolM-2
step 1 ingredients 1 tablespoon Cajun Seasoning 1 teaspoon Cajun Seasoning 3 bone-in Chicken Breast halves (skin...
- For The Chicken
- 1 tablespoon Cajun Seasoning
- 1 teaspoon Cajun Seasoning
- 3 bone-in Chicken Breast halves (skin removed)
- 4 Egg Whites
- 1 tablespoon Mustard
- 1 1/2 cups Whole-Wheat Panko Breadcrumbs
- 1 tablespoon Peanut Oil
- 1/4 cup Almond Meal
- 1 tablespoon Cornstarch
- 1 teaspoon Kosher Salt
- 6 grinds Fresh Black Pepper
- For The Potatoes
- 2 medium Orange-Fleshed Sweet Potatoes (peeled; cut into bite-size pieces)
- 3 medium Carrots (peeled; sliced into 1/4 inch coins)
- 3 tablespoon fresh-squeezed Orange Juice
- 1 tablespoon Butter
- 1 teaspoon grated Orange Zest
- 1/2 teaspoon real Vanilla Extract
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Nutmeg
- 1/4 Salt (plus pinch more to taste; if needed)
- Freshly Ground Black Pepper
- For Garnish
- 1/3 cup chopped Chives
Simply Lasagna
By CarolM-2
HEAT oven to 350°F. BROWN meat in large skillet on medium-high heat
- 1 lb. ground beef
- 2 1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
- 1/2 cup KRAFT Grated Parmesan Cheese, divided
- 1/4 cup chopped fresh parsley
- 1 egg, beaten
- 1 jar (24 oz.) spaghetti sauce
- 1 cup water
- 12 lasagna noodles, uncooked
Slow-Cooker Spinach Alfredo Lasagna
By CarolM-2
Steps Hide Images 1 Cook and drain spinach as directed on package; squeeze out as much liquid as possible
- 2 2
- boxes (10 oz each) frozen chopped spinach
- 2 1/2 2 1/2
- cups shredded Italian cheese blend (10 oz)
- 2 2
- jars (15 oz each) Alfredo pasta sauce
- 12 12
- uncooked lasagna noodles
- 3 3
- cups chopped cooked chicken
- 1 /2
- cup freshly shredded Parmesan cheese (2 oz)
- 1 1
- medium tomato, diced
Easy Remoulade
By CarolM-2
Mix all ingredients together
- 1/2 cup reduced fat sour cream
- 2 Tbsp. pickle relish
- 1 Tbsp. each capers and fat-free milk
- 1 tsp. mustard
- 1 tsp. dried parsley
Spinach Frittata
By CarolM-2
Be creative--feel free to vary the vegetables, cheeses and meat to suit your tastes and budget
- 1/2 cup julienned sweet red pepper
- 1/2 cup chopped onion
- 2 Tbsp. olive or vegetable oil
- 3 eggs
- 1/2 cup milk
- 1 cup chopped cooked chicken-optional
- 1 10oz package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup shredded mozzarella cheese
- 1 Tbsp. grated Parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. pepper
Blueberry Pancakes
By CarolM-2
In a small bowl, stir all ingredients except blueberries until blended
- 1 cup Bisquick heart smart
- 2/3 c. fat-free milk
- 2 Tbsp. fat free egg product
- 3/4 c. fresh or frozen (thawed and drained) blueberries.