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Recipes
Quesadilla Pie
By Reen
1 Preheat oven to 350°F. Butter the bottoms and sides of a pie dish, approximately the same size as your tortillas...
- Basic ingredients:
- 4 large flour tortillas (9-10 inches diameter)
- Butter
- 1/2 pound grated cheese, either mild or sharp cheddar, or Monterey Jack
- Potential filling ingredients:
- Beans, cooked (black beans, pinto beans)
- Tomatoes, chopped
- Summer squash, chopped
- Onions (green onions, red onions, onion greens)
- Mushrooms (if using a lot, sauté first, to remove moisture)
- Cooked shredded chicken, pork, or beef
- Chiles, either from cooked green chiles, chopped pickled jalapenos, or salsa
- Cumin and/or chili powder for extra heat
- Garnishes:
- Chopped avocado
- Chopped cilantro
- Thinly sliced iceberg lettuce dressed with vinegar and salt
- Sour cream
- Salsa
Old Southern Biscuits
By Reen
Preheat oven to 425. Cut shortening into flour with pastry knife until crumbly
- 1/4 c. vegatable shortening
- 2 c. self rising flour
- 1 c. buttermilk
- melted butter (0ptional)
Apple Enchiladas
By Reen
From Kitchen to Kitchen by Elizabeth Pudwill from Houston Chronicle
- 6 (8 in) flour tortillas
- 1 can of apple pie filling (can use any other flavor of pie filling)
- 1/3 cup of butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup water
- pinch of salt
- 1/2 cup chopped walnuts
Savory Dill & Caraway Scones
By Reen
Preheat 400. Grease baking sheet In large bowl combine first 6 ingredients
- 2 c. flour
- 4 1/2 tsp sugar
- 1 Tb onion powder
- 1 Tb fresh dill OR 1 tsp dried dill
- 2 tsp caraway seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 6 Tbs cold butter
- 1 egg yolk
- 3/4 c. sour cream
- 1/2 c. ricotta cheese
- 4 tsp heavy cream
Lemon Curd with Berries
By Reen
Cooking Light May 2012
- 2/3 cup sugar
- 1/2 cup fresh lemon juice
- 1/4 cup fresh orange juice
- 1/8 teaspoon salt
- 6 large egg yolks
- 3 tablespoons butter, cut into small pieces
- 2 teaspoons grated lemon rind
- 1 1/2 cups blueberries
- 1 1/2 cups raspberries
- 8 teaspoons graham cracker crumbs
Spinach-Stuffed Chicken Pockets Recipe
By Reen
In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted
- 4 cups fresh baby spinach
- 2 teaspoons plus 1/4 cup Filippo Berio® Extra Virgin Olive Oil, divided
- 1 garlic clove, minced
- 1/2 cup garlic-herb spreadable cheese
- 2/3 cup plus 1/4 cup seasoned bread crumbs, divided
- 1/2 teaspoon salt, divided
- 4 boneless skinless chicken breast halves (5 ounces each)
- 1 egg, lightly beaten
- 1/4 teaspoon pepper
Southwestern Chicken Salad Spirals
By Reen
Drain roasted peppers well, pressing between layers of paper towels; chop
- 1 (7-oz) jar roasted red bell peppers
- 2 cups chopped cooked chicken (or turkey)
- 1 (8-oz) package cream cheese, softened
- 1 (0.4-oz) envelope Ranch buttermilk dressing mix
- 1 small can chopped ripe olives
- 1/2 small onion, diced
- 1 (4.5-oz) can chopped green chiles, drained
- 2 tablespoons chopped fresh cilantro
- 8 (6-inch) flour tortillas
Monkey Bread Lightens Up
By Reen
1. Weigh or lightly spoon flours into dry measuring cups; level with a knife
- 13 1/2 ounces all-purpose flour (about 3 cups)
- 4 3/4 ounces whole-wheat flour (about 1 cup)
- 1 teaspoon salt
- 1 package quick-rise yeast (about 2 1/4 teaspoons)
- 1 cup very warm fat-free milk (120° to 130°)
- 1/4 cup very warm orange juice (120° to 130°)
- 1/4 cup honey
- 2 tablespoons butter, melted
- Cooking spray
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 4 1/2 tablespoons fat-free milk, divided
- 2 tablespoons butter, melted
- 1/2 cup powdered sugar
- 1 tablespoon 1/3-less-fat cream cheese
- 1 teaspoon vanilla extract
Chocolate Peanut Butter Pretzel Bars
By Reen
Line 8×8 pan with foil. Spray with baking spray
- Peanut Butter Base Ingredients
- 6 tablespoons unsalted butter, melted
- 3/4 cup peanut butter
- 1 1/2 cups pretzels crushed in a food processor but not too fine, you want some chunks
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- Chocolate Ganache Ingredients
- 1 heaping cup semisweet chocolate chips, such as Ghirardelli 60% chocolate chips
- 1/3 cup heavy cream
Shrimp Salad on Cucumber Slices
By Reen
Combine shrimp, celery, onion, mayonnaise, yogurt, and season to taste with adobo and pepper
- As an Appetizer:
- shrimp Salad on Cucumber Slices
- Gina's Weight Watcher Recipes
- Servings: 30 • Serving Size: 1 piece • Old Points: 0 pts • Points+: 0 pts
- Calories: 15.7 • Fat: 0.4 g • Protein: 2.5 g • Carb: 0.5 g • Fiber: 0.1 g
- As Lunch:
- Servings: 4 • Serving Size: 1/4 lb salad, 1/4 cucumber • Old Points: 2 pts • Points+: 3 pts
- Calories: 117.5 • Fat: 2.8 g • Protein: 18.8 g • Carb: 3.7 g • Fiber: 1.0 g
- Ingredients:
- 3/4 lb cooked shrimp, peeled (weight after peeled)
- 2 celery stalks, chopped
- 1 tbsp red onion, chopped
- 2 tbsp light mayonnaise (I used Hellmann's)
- 1 tbsp fat free Greek yogurt
- Goya Adobo
- salt and fresh ground pepper
- 30 thin slices cucumber (about 1 large)
- chopped chives for garnish