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By missy55
Instructions Cook pasta al dente in generously salted water (don't overcook)
- 12 oz. celllentani pasta (may sub rigatoni, penne, etc.)
- 1 pound lean ground beef
- 1 small onion, chopped
- 5 garlic cloves, minced
- 1 14.75 can sweet creamed corn
- 1 cup tomato sauce
- 1 10 oz. can mild enchilada sauce
- 1 14.5 oz cans petite diced tomatoes
- 1 15 oz. can red kidney beans, rinsed and drained
- 1 4 oz. can mild diced green chilies
- 1 teaspoon chili pepper
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 oz. 1/3 less fat cream cheese, cubed
- 1 1/2 cup shredded cheddar cheese, divided
- 1 cups Pepper Jack cheese, divided
- Garnish
- tortilla strips
- tomatoes
- avocados
- sour cream
- cilantro
- extra cheese
- hot sauce
Gorgonzola Garlic Bread | Plain Chicken
By missy55
- my favorite place for inspiration! I've never had gorgonzola garlic bread before, but I thought it sounded like ...
- 1/4 cup butter, softened
- 1/2 cup gorgonzola cheese
- 1 garlic clove, minced
- 1/2 tsp parsley
- 1/4 tsp salt
- pepper
- 1 (16oz) loaf Italian bread
- Parmesan cheese
Weeknight Bolognese | Plain Chicken
By missy55
This Weeknight Bolognese is AMAZING and only takes about 30 minutes! I made this for the first time about a month a...
- 1 lb lean ground beef
- 4 garlic cloves
- 1 Tbsp dried oregano
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper flakes
- 3/4 cup red wine
- 1 (28oz) can crushed San Marzano tomatoes
- 2 Tbsp tomato paste
- 2 tsp sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 12 oz orecchiette or small shell pasta - cooked
Pulled Pork Tacos
By missy55
Trim tenderloin visible of all fat and place in crockpot
- yields 4 servings (8 tacos total)
- + 1 lb lean pork tenderloin
- + 15 oz can tomato sauce
- + 1 Tbs chili powder
- + 1 Tbs ground cumin
- + 1 1/2 Tbs brown sugar
- + 1 tsp crushed red pepper
- + 2 Tbs minced garlic
- + dash of salt
- + 8 corn tortillas
Bacon Wrapped Pineapple
By missy55
Oh my, these appetizers are great! Sweet chunks of pineapple are wrapped in bacon, sprinkled with a little brown su
- 12 strips thick-cut bacon (16 to 18 slices per pound)
- 1 (15-ounce) can pineapple chunks, drained
- 3/4 cup brown sugar, packed
Chicken Enchilada Roll-Ups | Plain Chicken
By missy55
New favorite alert! We've made these Chicken Enchilada Roll-Ups three times last month! We can't get enough of them...
- 2 cups cooked chopped chicken
- 4 oz cream cheese
- 1 tsp southwestern seasoning
- 1 1/2 cups cheddar cheese, divided
- 1 can refrigerated crescent rolls
- 1 can (19-oz) red enchilada sauce
Cheesy Chicken Empanadas
By missy55
HEAT oven to 375ºF. COMBINE first 4 ingredients
- 2 cups shredded cooked chicken breasts
- 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
- 1/3 cup KRAFT Mayo Chipotle Flavored Reduced Fat Mayonnaise
- 2 Tbsp. chopped fresh cilantro
- 1 egg
- 1 Tbsp. water
- 1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
- 1 tsp. chili powder
Oven-Fried Ranch Chicken
By missy55
1 In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken
- 2 cups buttermilk
- 2 packages (1 oz each) ranch dressing mix
- 1 cut-up whole chicken (3 to 3 1/2 lb)
- Cooking spray
- 1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
- 1 teaspoon paprika
- 1 teaspoon pepper
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon ground red pepper (cayenne)
- Fresh parsley sprigs for garnish, if desired
Bacon Carbonara
By missy55
In skillet, cook garlic in drippings over medium, 1 minute
- 3 cloves garlic, minced
- 5 slices bacon, cooked and crumbled, 2 tbsp. drippings reserved
- 1 pound spaghetti, cooked, 1/2 cup water reserved
- 4 eggs, beaten
- 2 tablespoons cream
- 1/2 cup chopped parsley
- 1 1/4 cups grated Parmesan
Zucchini 'Noodles'
By missy55
Cut zucchini into thin, noodle-like strips (a mandoline works well for this)
- 6 zucchini
- 2 teaspoons salt
- 3 tablespoons margarine
- 1 clove garlic, minced (optional)
- salt and black pepper to taste
- 1/4 cup grated Parmesan cheese