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Recipes
Honey Mustard Grilled Chicken
By cindygwest
Preheat the grill for medium heat
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons mayonnaise
- 1 teaspoon steak sauce
- 4 skinless, boneless chicken breast halves
Mini Taco Stuffed Peppers
By cindygwest
Making this for my diabetic son
- 1 pound mini bell peppers
- 1 pound ground beef
- 1 ounce envelope of taco seasoning
- 3/4 cup water
- 1/4 cup shredded cheddar cheese
- 1/2 cup sour cream
Pork and Balsamic Strawberry Salad
By cindygwest
Place pork in a shallow dish
- 1 pork tenderloin (1 pound)
- 1/2 cup Italian salad dressing
- 1-1/2 cups halved fresh strawberries
- 2 tablespoons balsamic vinegar
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1/4 cup chicken broth
- 1 package (5 ounces) spring mix salad greens
- 1/2 cup crumbled goat cheese
Strawberry Shortcake Pie
By cindygwest
Dough: Preheat the oven to 400 degrees
- Strawberry Pie Dough:
- 1 1/2 c. all-purpose flour
- 1 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp cold unsalted butter, cubed
- 6 Tbsp heavy cream
- 1/4 c. plain yogurt
- Minced zest of 1 orange
- Vanilla Pastry Cream (15 mins + cooling time)
- 6 Tbsp sugar
- 3 Tbsp cornstarch
- 1/4 tsp table salt
- 1 egg
- 1 egg yolk
- 1 1/2 c. whole milk
- 3 Tbsp plain yogurt
- 1/2 tsp vanilla extract
- Putting It All Together (1 1/2 hours + cooling time)
- 1 recipe shortcake pie dough
- 1 recipe vanilla pastry cream
- 3 lb. strawberries, hulled, divided
- 1 c. sugar
- 2 Tbsp light corn syrup
- 2 Tsp fresh lemon juice
- pinch of salt
- 2 tsp unsweetened gelatin
- 4 Tbsp water, divided
- 1 Tbsp cornstarch
Hearty Turkey Bean Stew
By cindygwest
In 4- to 5-quart saucepan, heat oil over medium heat
- 2 tablespoon extra virgin olive oil
- 1 container (20 ounces) refrigerated fresh vegetable soup starter or 2 cups finely chopped onion and 1 cup each finely diced carrots and celery
- 1 carton (32 ounces) less-sodium chicken broth (4 cups)
- 1 can (15 ounces) pure pumpkin
- 1 can (15 ounces) great Northern beans or cannellini beans, rinsed and drained
- 2 cups diced roasted turkey, smoked turkey or whole roasted chicken meat (about 12 ounces)
- 2 teaspoons Italian seasoning
- 1/8 teaspoon ground black pepper
Buffalo Sweet Pepper Poppers
By cindygwest
n a small bowl combine cream cheese and pepper sauce
- 3 ounces cream cheese, softened
- 3 -4 tablespoons bottled cayenne pepper sauce (Frank's Red Hot®)
- 1 cup finely chopped cooked chicken
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped celery
- 1/3 cup crumbled blue cheese or shredded cheddar cheese
- 16 miniature sweet peppers, slit down the side, seeded and deveined (about 10 ounces)
Puffe Pancake Breakfast Casserole
By cindygwest
Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray
- 1/2 cup butter
- 2 cups Original Bisquick® mix
- 2 cups milk
- 8 eggs
- 1 cup shredded Swiss cheese (4 oz)
- 1 lb cubed cooked ham (about 3 cups)
- 1 package (2.1 oz) precooked bacon,chopped
- 2 cups shredded Cheddar cheese (8 oz)
- 1/4 teaspoon salt
- 1/4 teaspoon ground mustard
- Dash ground nutmeg
Mary Alice's Hoagie Dip
By cindygwest
Chop the onion, pepperoncini, lettuce and tomato into bite-sized pieces
- 1 medium onion
- 2 pickled pepperoncini peppers
- 1/2 head iceberg lettuce
- 1 large tomato, halved and seeded
- 1/4 pound deli-sliced genoa salami
- 1/4 pound deli-sliced ham
- 1/4 pound deli-sliced prosciutto
- 1/4 pound deli-sliced roast turkey
- 1/4 pound deli-sliced provolone cheese
- 1/2 cup mayonnaise
- 1 T. olive oil
- 1 t. dried oregano
- 1 1/2 t. dried basil
- 1/4 t. red pepper flakes
- 1 10 - 12 inch round loaf Italian bread
- 8 hoagie rolls, cut into pieces, for dipping
Chickpea Salad with Grilled Pita
By cindygwest
1. In a large bowl combine beans, tomatoes, feta, and mint
- 2 15 ounce cans no-salt-added garbanzo beans (chickpeas) or regular garbanzo beans, rinsed and drained
- 6 Campari or roma tomatoes, sliced
- 4 ounces crumbled feta cheese with tomato and basil (1 cup)
- 1/4 cup lightly packed small fresh mint leaves
- 1/3 cup white vinegar
- 1/4 cup olive oil
- 1 tablespoon sugar
- 1/2 teaspoon ground black pepper
- 1 - 2 pita bread rounds
Pork and Sugar Snap Pea Stir-Fry
By cindygwest
1. Whisk 1/2 cup broth, soy sauce, 2 teaspoons cornstarch, and chili-garlic sauce together in bowl; set aside
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 5 teaspoons cornstarch
- 1 tablespoon Asian chili-garlic sauce
- 1 (12- to 16-ounce) pork tenderloin, cut crosswise into 1/2-inch-thick slices, each slice cut into 1/2-inch-thick strips
- 3 tablespoons vegetable oil
- 12 ounces sugar snap peas, strings removed
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1/2 cup dry-roasted peanuts, chopped coarse