Menu Enter a recipe name, ingredient, keyword...

Tom421's profile page

Recipes

Greek Yogurt Chicken Stroganoff with Mushrooms

Greek Yogurt Chicken Stroganoff with Mushrooms

By

Melt butter in a skillet over medium-high heat

  • 2 tablespoons butter, or as needed
  • 1 1/2 cups sliced fresh mushrooms
  • 1 onion, chopped
  • 2 cups chicken stock, divided
  • 2 tablespoons all-purpose flour, or as needed
  • 2 cups plain Greek yogurt
  • 4 ounces reduced-fat cream cheese, cut into pieces
  • 1/2 pound shredded cooked chicken, or more to taste
4.7/5 (7 Votes)

Frozen Creamsicle™ Crunch Cake

Frozen Creamsicle™ Crunch Cake

By

As prepared by Cheeky Kitchen, August 4, 2015

  • 1 (11 oz.) packet Gluten Free Chex™ Granola Mix Honey Nut
  • 12 tablespoons butter, melted
  • 1/2 cup brown sugar
  • 2 tablespoons flour
  • 6 oz. cream cheese, softened
  • 1/2 cup sugar or simple syrup
  • 1 (8 oz.) container frozen whipped topping
  • 2 (6 oz.) containers Yoplait® Light orange crème yogurt
  • 1 (15 oz.) can mandarin oranges, drained
4.6/5 (9 Votes)

Olive Garden Chicken Gnocchi Soup

Olive Garden Chicken Gnocchi Soup

By

Melt the butter into the oil in a large saucepan over medium heat

  • 4 tablespoons (1/2 stick) butter
  • 1 tablespoon extra virgin olive oil
  • 1 cup finely diced onion
  • 1/2 cup finely diced celery
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 quart half-and-half
  • 2 (14-ounce) cans chicken broth (if you enjoy a thicker soup, use 1 can)
  • Salt to taste
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 cup finely shredded carrots
  • 1 cup coarsely chopped fresh spinach leaves
  • 1 cup diced cooked chicken breast (you can use a rotisserie chicken)
  • 1 (16-ounce/500g) package ready-to-use gnocchi
4.5/5 (2 Votes)

Pineapple Cranberry Zucchini Bread

Pineapple Cranberry Zucchini Bread

By

Preheat oven to 350 degrees

  • 3 eggs
  • 2 cups shredded zuchinni
  • 1 cup vegetable oil (i like to use 1/2 coconut oil, melted, 1/2 veg. oil)
  • 1 -(8 oz)can crushed pineapple, drained
  • 2 tsp vanilla extract
  • 3 cups a/p flour
  • 1 3/4 cups sugar
  • 2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 cup chopped nuts (i like to use macadamia or pecan)
  • 1/2 cup dried cranberries
  • 1/2 cup coconut (optional)
4.4/5 (11 Votes)

Lettuce Wraps

Lettuce Wraps

By

For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grate...

  • 1/3 cup Hoisin Sauce
  • 1/3 cup Soy Sauce
  • 2 Tablespoons Grated Ginger
  • 1 Tablespoon Sriracha
  • 1 Tablespoon Rice Wine Vinegar
  • 3 cloves Garlic, Grated
  • 2 whole Boneless, Skinless Chicken Breasts, Cut Into Strips
  • 1/4 cup Chopped Cilantro
  • 8 whole Butter Lettuce Leaves
  • 1 cup Bean Sprouts
  • 1 cup Thinly Sliced Red Cabbage
  • 1 cup Julienne Carrots
  • 1 cup Cucumber Slices
  • 2 Tablespoons Chopped Peanuts
  • 1 cup Cooked Thin Rice Noodles
  • Sweet Chili Sauce, For Serving
4.8/5 (5 Votes)

Chicken Stir-Fry with Asian Peanut Sauce

Chicken Stir-Fry with Asian Peanut Sauce

By

Cook pasta al dente according to package directions

  • 6 ounces linguine
  • 1 tablespoon olive oil
  • 1 cup diced red and orange peppers
  • 1 1/2 cups sliced baby Portobello mushrooms
  • 1 cup Asian peanut sauce
  • 2 1/2 cups shredded cooked chicken
  • 1 cup grape tomatoes, halved lengthwise
4.4/5 (9 Votes)

Eggplant Parmesan

Eggplant Parmesan

By

Preheat oven to 350 degrees F (175 degrees C)

  • 3 eggplant, peeled and thinly sliced
  • 2 eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups spaghetti sauce, divided
  • 1 (16 ounce) package mozzarella cheese, shredded and divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon dried basil
4.3/5 (8 Votes)

Tommy's Coleslaw

Tommy's Coleslaw

By

Pretty Good Coleslaw! Great with Fish Fry!

  • 1/2 Tsp Dry Mustard
  • 1/2 Tsp Salt and White Pepper (each)
  • 1/2 Tsp Celery Seed
  • 1 1/2 Tsp Honey
  • 1/4 cup Sour Cream
  • 1/2 cup Miracle Whip
  • 1 Head Cabbage chopped anyway you like. 1 to 1-1/2 lb.
  • 2 Carrots Julienned
  • 2 Tbsp Minced Onions
  • Sugar and Vinegar to your taste.
  • Light dust of Paprika optional.
0/5 (0 Votes)

Classic Shortbread

Classic Shortbread

By

Position an oven rack in the center of the oven and preheat to 325 degrees F

  • 3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
  • 3 cups all-purpose flour (do not pack)
  • 6 tablespoons cornstarch
  • 1/2 teaspoon fine salt
  • 3/4 cup granulated sugar
4.5/5 (8 Votes)

Roasted Butternut Squash & Rice Salad

Roasted Butternut Squash & Rice Salad

By

Preheat oven to 425°. In a large bowl, combine brown sugar, balsamic vinegar, oil and salt

  • DRESSING:
  • 3 tablespoons brown sugar
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 medium butternut squash (2-1/2 to 3 pounds), peeled and cut into 3/4-inch cubes
  • 2 cups uncooked jasmine rice
  • 2 large sweet red peppers, cut into 1/2-inch pieces
  • 1 cup pine nuts, toasted
  • 6 green onions, thinly sliced
  • 3 tablespoons snipped fresh dill
  • 3 tablespoons coarsely chopped fresh parsley
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
4.3/5 (9 Votes)