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Recipes
Rigatoni with Sausage and Tomato Cream Sauce
By CarolM-2
In a large frying pan, heat the oil over moderate heat
- 1 tablespoon olive oil
- 1 1/2 pounds mild or hot italian sausages, casings removed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/3 cup dry white wine
- 1 1/2 cups canned crushed tomatoes in thick puree (from a 15-ounce can)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1/4 cup chopped fresh parsley
- 1 cup light cream
- 1 pound rigatoni
- Grated parmesan cheese, for serving
Easy Chicken Divan
By CarolM-2
Easy and delicious
- 2 10-oz packages frozen broccoli
- 3 boneless chicken breasts, cooked
- 2 10 1/2-oz cream of chicken soup
- 3/4 cup mayonnaise
- 1 tsp. lemon juice
- 2-oz sharp american or cheddar cheese (1/2 cup)
Christmas coffee cake
By CarolM-2
Mix Sour cream and baking soda, set aside
- 1 cup sour cream
- 1 tsp. baking soda
- 1/4 c. butter
- 2 eggs, beaten
- 1 1/4 cups flour
- 1 tsp. vanilla
- 1 tsp. baking soda
- mix 1/4 c. sugar & 1 Tbsp. cinnamon
- 1/4 c. pecans, ground
Skinny Smothered Chicken Casserole
By CarolM-2
1 Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray
- 6 oz uncooked angel hair pasta
- 4 boneless skinless chicken breasts (1 1/4 lb)
- 2 teaspoons Montreal chicken grill seasoning
- 1 teaspoon oil
- 1 can (10 3/4 oz) reduced fat condensed cream of chicken soup
- 1/2 cup milk
- 1 tablespoon butter, melted
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 cups Cascadian Farm™ Frozen Organic Broccoli Florets
- 2 slices chopped cooked bacon
Light sour cream chicken enchiladas
By CarolM-2
1. Heat oven to 350. Combine sour cream, yogurt, soup and chiles
- 12 fat free flour tortilla's
- 1 1/2 cups chicken breast--cooked and chopped
- 8 oz. container nonfat plain yogurt
- 8 oz. container light sour cream
- 1/4 c. green onions--sliced
- 10 oz. can fat free cream of chicken soup
- 4 1/2 oz. can chopped grean chiles, undrained
- 1 cup cheddar cheese--reduced fat, shredded
Pumpkin Bread
By CarolM-2
Mix the dry ingredients together, then add the nuts and mix well
- 1 1/2 cups flour
- 1 1/4 cup sugar
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 cups chopped pecans
- 2 eggs, slightly beaten
- 1/2 cup salad oil
- 1 cup canned pumpkin
Linguine with lemony chicken
By CarolM-2
put ingredients 1-6 above in a saucepan, and simmer over low heat until chicken is just cooked through
- 1 ) 2 chicken breast halves, bone on, skin removed.
- 2 ) 1 cup water
- 3 ) 1/2 cup white wine
- 4 ) 1 clove garlic
- 5 ) 1 tsp. lemon zest
- 6 ) 1/4 tsp. salt
- 7 ) 3 tbsp. cream
- 8 ) 1 Tbsp. capers
One-pan chicken and imperial rice
By CarolM-2
Bring chicken stock to a boil
- 1 1 1 lb. chicken breast tenders
- 1 10oz. 1 10oz. 10oz. pkg frozen onions, celery, bell peppers
- 1 1 1 cup peas and carrots
- 1 1 1 cup shredded mexican-blend cheese
- 1/4 1/4 1/4 cup light sour cream
- 2 2 2 tsps. ground cumin, divided
- 1 10 1 10 1 10 oz pkg yellow rice mix
- 1 32 1 32 1 32 oz box chicken stock
- 1 1 1 tbsp. canola oil
- 1/4 1/4 1/4 cup light mayo
Chicken Wings With BBQ Sauce for the Crock Pot!
By CarolM-2
Who doesn't love chicken wings? Cooked in the crock pot - super easy!
- 3 lbs chicken wings (about 14-16)
- 1 1/2 cups barbecue sauce
- 1/4 cup honey
- 2 teaspoons prepared mustard
- 1 1/2 teaspoons Worcestershire sauce
French Toast with Berries
By CarolM-2
INSTRUCTIONS 1. Beat 1 tablespoon I Can’t Believe It’s Not Butter!® Deliciously SimpleTM, milk, egg, 1 tablesp...
- INGREDIENTS
- 4 Tbsp. I Can’t Believe It’s Not Butter!® Deliciously Simple, divided
- 3/4 cup 2% milk
- 1 egg
- 4 Tbsp. maple syrup, divided
- 2 tsp. vanilla extract, divided
- 1/2 tsp. ground cinnamon
- 8 slices your favorite bread
- 2 cups assorted fresh berries