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Recipes
Spicy Chicken Shawarma
By Reen
1. combine first 6 ingredients in a large bowl, stir in 1 tbsp yogurt, 1 tbsp juice and 2 garlic cloves
- 2 tbsp finely chopped fresh parsley
- 1/2 tsp salt
- 1/2 tsp crushed red pepper
- 1/4 tsp ground ginger
- 1/4 tsp ground cumin
- 1/8 tsp ground coriander
- 5 tbsp plain low-fat greek style yogurt, divided
- 2 tbsp fresh lemon juice, divided
- 3 garlic cloves minced and divided
- 1 pound boneless, skinless chicken breast thinly sliced
- 2 tbsp evoo
- 1 tbsp tahini
- 4 (6-in) pitas halved
- 1/2 cup chopped cucumber
- 1/2 cup chopped plum tomatoes
- 1/4 cup prechopped red onion
CHEX MIX PUPPY CHOW
By Reen
Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter
- 9 cups Chex
- 1 cup chocolate chips
- 1/2 cup peanut butter
- 1/4 cup butter
- 1/2 teaspoon vanilla
- 1 1/2 - 2 cups powdered sugar
Chicken Cakes with Creole Sauce
By Reen
Southern Living 2002
- 1/2 medium-size red bell pepper, diced
- 4 green onions, thinly sliced
- 1 garlic clove, pressed
- Vegetable cooking spray
- 3 cups chopped cooked chicken breast
- 1 cup soft breadcrumbs
- 1 large egg, lightly beaten
- 2 tablespoons light mayonnaise
- 1 tablespoon Creole mustard
- 1 teaspoon Creole seasoning
- Creole Sauce
- 1/2 cup light mayonnaise
- 1/2 cup plain nonfat yogurt
- 3 green onions, minced
- 2 garlic cloves, minced
- 2 tablespoons Creole mustard
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon ground red pepper
Mint Oreo Brownies
By Reen
Preheat the oven to 350F. Line a 9x13 pan with foil
- 1 2/3 cups of all purpose flour
- 1/3 cup of cocoa powder
- 1/2 tsp. sea salt ( I used 1 tsp. )
- 1 cup ( 2 sticks ) of butter Cut into pieces.
- 6 oz of chopped, unsweetened chocolate
- 3 cups of sugar ( I reduced mine by 1/2 cup )
- 2 tsp. vanilla extract ( I used Kahlua )
- 3 Cups of roughly chopped mint Oreos ( about 18 )
- 4 eggs ( I used 3 )
Mini Chocolate Eclairs
By Reen
Preheat the oven to 400 degrees
- PASTRY:
- 1 cup water
- 1 stick margarine or butter
- 1 cup sifted all-purpose flour
- 4 eggs
- FILLING:
- 3 cups milk
- 3/4 cup sugar
- 1/2 teaspoon salt
- 6 tablespoons all-purpose flour
- 3 eggs
- 2 teaspoons vanilla
- ICING:
- 2 squares chocolate - (1 oz ea)
- 2 cups sugar
- 1 cup whipping cream
Wild Rice and Chicken Salad
By Reen
Bring chicken broth to a boil in a medium saucepan; stir in rice mix and seasoning packet
- 1 (14 1/2-ounce) can low-sodium fat-free chicken broth
- 1 (6-ounce) package long-grain and wild rice mix
- 2 cups shredded cooked chicken
- 2 celery ribs, thinly sliced
- 1 green bell pepper, chopped
- 1 small purple onion, chopped
Brown Sugar Smokies
By Reen
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 pound bacon
- 1 (16 ounce) package little smokie sausages
- 1 cup brown sugar, or to taste
Crunchy New Potatoes
By Reen
From Paula Deen
- 12 small new red potatoes
- 1 (0.4-ounce) package ranch dressing mix (recommended: Hidden Valley Original Ranch Buttermilk Recipe)
- 2 cups crushed cornflakes
- 8 tablespoons (1 stick) butter, melted
Basil Risotto
By Reen
In food processor mince basil, sage, and cheese
- 2 1/2 c. fresh packed basil
- 1/4 c. fresh sage
- 5 1/2 c. chicken broth
- 1/4 c. olive oil
- 1/2 c. dry white wine
- 1/2 c. grated Parmasan cheese
- 2 med finely diced onion
- 1 1/2 c. Arborio rice
Strawberry Amaretto Pastires
By Reen
Preheat oven to 400. Unfold dough into bar pan Combine almonds and 1 Tb sugar, sprinkle and press into dough
- 1 sheet puff pastries, thawed
- 1/2 c. sliced almonds
- 2 Tbs sugar
- 8 oz sour cream
- 1/2 c. powdered sugar
- 1/4 tsp almond extract
- 1 1/2 c. cool whip
- 12 large strawberries