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Recipes
Roasted Parmesan Potato Wedges Recipe
By erinp
Cut each potato lengthwise in half
- 4 potatoes (2 pounds)
- 2 teaspoons canola oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon seasoned salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
Chicken Enchilada Soup
By erinp
In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper
- 1 15-ounce can black beans, rinsed and drained
- 1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
- 1 10-ounce package frozen whole kernel corn
- 1/2 cup chopped onion
- 1/2 cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
- 1 10-ounce can enchilada sauce (I used mild)
- 1 10.75-ounce can condensed cream of chicken soup
- 1 1/2 cups milk (I used skim)
- 1 cup shredded Pepper jack cheese (4 ounces)
- 2 chicken breasts
Loose Slaw
By erinp
Mix dressing. Toss salad, add dressing
- Dressing:
- packet of seasoning from noodles
- 1/2 cup canola oil
- 3 TBSP brown sugar
- 3 TBSP garlic wine vinegar
- Salad:
- 1 pkg slaw mix
- 1 pkg oriental flavor Ramen noodles, crumbled
- 3 green onions, sliced
- 1 small pkg sunflower seeds
- 1 small pkg almonds
Bacon Ranch Pasta Salad
By erinp
Bring a large pot of lightly salted water to a boil
- 1 12oz package uncooked tri-color rotini pasta
- 10 slices bacon
- 1 cup mayonnaise
- 3 TBS dry ranch salad dressing mix
- 1/4 tsp garlic powder
- 1/2 tsp garlic pepper
- 1/2 cup milk, more if needed
- 1 large tomato, chopped
- 1 (4.25 oz) can sliced black olives
- 1 cup shredded shard cheddar cheese
Caramel Oatmeal Pecan Bars
By erinp
1. Preheat oven to 350 degrees
- 2 cups all-pupose flour
- 2 cups quick or old-fashioned oats
- 1 1/2 cups packed brown sugar
- 1 tsp baking soda
- 1 cup butter, softened
- 1 1/4 cups caramel ice cream topping
- 1 cup chopped pecans
Vegetable Pizza
By erinp
Bake two cans of crescent rolls on a cookie sheet, spread to cover pan, according to package directions
- 2 cans crescent rolls
- 16 oz sour cream
- 1 pkg dry ranch dressing mix
- assorted diced fresh veggies
- shredded cheddar cheese
Peanut Butter and Jelly Cupcakes | Annie's Eats
By erinp
To make the cupcakes, preheat the oven to 350˚ F
- For the cupcakes:
- 1 3/4 cups all-purpose flour
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/3 cups sugar
- 2/3 cup creamy peanut butter
- 3 large eggs
- 1/2 cup sour cream (reduced fat is fine)
- 1 tsp. vanilla extract
- 1/4 cup buttermilk
- For the filling and topping:
- Grape and/or strawberry jam
- For the frosting:
- 2 sticks unsalted butter, at room temperature
- 2/3 cup creamy peanut butter
- 3 cups confectioners’ sugar, sifted
- Pinch of coarse salt
- 1 1/2 tsp. vanilla extract
- 2 tbsp. heavy cream
Meyer Lemon Chicken
By erinp
Ann Taylor Pittman, Cooking Light JANUARY 2013
- 2 skin-on, bone-in chicken breast halves, halved crosswise
- 2 skin-on, bone-in chicken thighs
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- Cooking spray
- 2 tablespoons olive oil, divided
- 1 pound small red potatoes, quartered
- 1 Meyer lemon, cut into 1/4-inch-thick slices and seeded
- 1/4 cup finely chopped shallots
- 4 garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 1/2 teaspoon chopped fresh thyme leaves
- 1 cup unsalted chicken stock (such as Swanson), divided
- 1 teaspoon cornstarch
- 2 ounces pitted Castelvetrano olives (optional)
- 2 tablespoons fresh Meyer lemon juice
- 2 tablespoons butter
- 1 tablespoon fresh parsley leaves
Grilled Cherry Tomato Turkey Burgers
By erinp
1. Soak four 8-12 inch skewers in water for 30 minutes
- 2 T Dijion mustard
- 2 T whole wheat panko
- 2 T fat-free milk
- 2 cloves garlic, minced
- 1 shallot, finely chopped (2 T)
- 1 T snipped fresh basil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 lb ground turkey breast
- 1 pint assorted cherry tomatoes or baby heirloom tomatoes
- 2 4-inch square focaccia bread or ciabatta rolls, toasted
- 1 tsp lemon juice
Weeknight Ravioli Bake
By erinp
HEAT oven to 400ºF. MIX spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13x9-inch baking dish
- 1 jar (26 oz.) spaghetti sauce
- 1 can (14-1/2 oz.) diced tomatoes, undrained
- 1/2 cup water
- 2 pkg. (1 lb. each) frozen cheese ravioli
- 1 pkg. (8 oz.) Shredded Italian Five Cheese
- 2 Tbsp. Grated Parmesan Cheese