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Recipes
Beefe Wellington
By jbrockel
Preheat oven to 425 degrees F (220 degrees C)
- Ingredients Edit and Save
- Watch video tips and tricks
- Beef Wellington
- Beef Stroganoff III
- Beef Pot Pie III
- Classic Beef Stroganoff
- Beef Short Ribs Sauerbraten
- Barbecued Beef
- Individual Beef Wellingtons
- How to Make Beef Wellington
- Slow Cooker Corned Beef and Cabbage
- Battle of the Butter: Salted vs. Unsalted
- How to Cut Onions
- Types of Salt
- All about Eggs
- Original recipe makes 8 servingsChange Servings
- 2 1/2 pounds beef tenderloin
- 2 tablespoons butter, softened
- 2 tablespoons butter
- 1 onion, chopped
- 1/2 cup sliced fresh mushrooms
- 2 ounces liver pate
- 2 tablespoons butter, softened
- salt and pepper to taste
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 1 egg yolk, beaten
- 1 (10.5 ounce) can beef broth
- 2 tablespoons red win
The Best Rolled Sugar Cookies
By jbrockel
In a large bowl, cream together butter and sugar until smooth
- 1 1/2 cups butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Spicy Orzo and Black Bean Salad
By jbrockel
Combine oil, 1 tablespoon jalapeño and chili powder in medium bowl; set aside
- 2 tablespoons olive oil
- 2 tablespoons minced jalapeño pepper,* divided
- 1 teaspoon chili powder
- 6 cups water
- 3/4 cup uncooked orzo pasta
- 1 cup frozen mixed vegetables
- 1 can (16 ounces) black beans, rinsed and drained
- 2 thin slices red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 4 cups washed and torn spinach leaves
- 2 tablespoons crumbled blue cheese (optional)
- Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
Refried Bean Tostadas
By jbrockel
Preheat oven to 400°F. Mist every other cup of a 12-cup muffin tin with nonstick cooking spray
- 6 (6-inch) flour or corn tortillas $
- 3/4 cup fat-free refried beans $
- 3/4 cup jarred red salsa $
- 1 cup shredded Cheddar (about 2 1/2 oz.) $
- 1 tablespoon finely chopped fresh cilantro $
- 1 cup shredded Romaine lettuce $
- 2 tablespoons sour cream $
Healthy Chicken and Broccoli Tetrazinni
By jbrockel
Preheat the oven to 400 degrees
- 1 pound whole wheat thin spaghetti, broken in half and then cooked al dente
- 1 package frozen broccoli
- 2 cups cooked chicken
- 2 tablespoons butter
- 7 tablespoons whole wheat flour
- 1 teaspoon salt
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup Parmesan cheese
- 1 cup mozzarella cheese
Crock Pot Santa Fe Chicken
By jbrockel
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepp...
- 24 oz (1 1/2) lbs chicken breast
- 14.4 oz can diced tomatoes with mild green chilies
- 15 oz can black beans
- 8 oz frozen corn
- 1/4 cup chopped fresh cilantro
- 14.4 oz can fat free chicken broth
- 3 scallions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper (to taste)
Yummy Honey Chicken Kabobs
By jbrockel
In a large bowl, whisk together oil, honey, soy sauce, and pepper
- Ingredients
- 1/4 cup vegetable oil
- 1/3 cup honey
- 1/3 cup soy sauce
- 1/4 teaspoon ground black pepper
- 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
- 2 cloves garlic
- 5 small onions, cut into 2 inch pieces
- 2 red bell peppers, cut into 2 inch pieces
- skewers
Chicken Pot Pie Soup
By jbrockel
Gina's Weight Watcher Recipes Servings: 9 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 4 pts Calori...
- 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
- 2 cups water
- 4 cups fat free milk
- 1 large celery stalk, chopped
- 1/2 medium chopped onion
- 8 oz sliced baby portabella mushrooms
- 2 chicken bouillons
- fresh ground pepper
- pinch of thyme
- 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
- 2 potatoes, peeled and cubed small
- 16 oz cooked chicken breast, diced small
- salt
Chicken Lettuce Wraps
By jbrockel
PREPARATION: Liberally coat a large skillet with oil spray, and preheat it over medium-high heat
- 4 medium carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 1 red bell pepper, finely diced
- 1 eight-ounce can water chestnuts, drained and finely diced
- 3 scallions (green onions), thinly sliced
- 2 tablespoons grated fresh ginger
- 4 cloves garlic, minced
- 1 pound ground chicken (at least 90% lean)
- 1/4 teaspoon ground black pepper
- 1/3 cup Chinese plum sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- Chili paste, such as sriracha (1 teaspoon or to taste)
- 1/4 cup dry-roasted unsalted cashews, chopped
- 1/4 cup fresh cilantro, minced (optional)
- 1 head Boston lettuce (may substitute iceberg lettuce or romaine)
SLOW COOKER TOMATO AND TORTELLINI SOUP
By jbrockel
In a four quart slow cooker, place stock, tomatoes, cheese rinds, bay leaf, basil and thyme
- 1 quart vegetable stock
- 2 28-ounce cans ground peeled tomatoes (we like Pastene or Cento)
- A few Parmesan cheese rinds, optional (will be removed after cooking)
- 1 large bay leaf (will be removed after cooking)
- 3/4 cup fresh basil roughly cut
- 1 1/2 teaspoons fresh thyme (or 3/4 teaspoon dried thyme)
- 3 tablespoons extra virgin olive oil
- 1 cup diced celery
- 1 cup diced onion
- 1 1/2 cups diced carrots
- 1 tablespoon chopped garlic
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- Pinch red pepper flakes (optional)
- 4 tablespoons tomato paste
- 1/2 cup white wine
- 3/4 cup freshly grated Romano cheese
- 1/2 cup heavy cream
- 2 tablespoons butter (to smooth out the acidity, but optional)
- 12-ounce package of frozen cheese-filled tortellini
- 8 ounces baby spinach or fresh spinach, stems removed and chopped (or frozen may be used if fresh is not available)