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Crockpot Sheperds Pie

Crockpot Sheperds Pie

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I used a 4 quart crockpot---it was the perfect size

  • 3 c. leftover mashed potatoes
  • 1 lb ground turkey or beef
  • 2 cloves garlic, chopped
  • 2 c. frozen vegetables (I used roasted corn and peas)
  • 1 chopped onion
  • 1/2 tsp seasoned salt
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/4 tsp paprika (then a bit more for garnish)
  • 1 c. water
  • 2 c. shredded cheese
0/5 (0 Votes)

Roasted Zucchini

Roasted Zucchini

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Preheat oven to 450 degrees F

  • Cooking spray
  • 2 medium to large zucchini, halved lengthwise
  • 1 tablespoon garlic-flavored olive oil or regular olive oil
  • Salt and ground black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons chopped fresh thyme leaves
0/5 (0 Votes)

Orange Toss Salad

Orange Toss Salad

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Toss salad ingredients together

  • Salad:
  • 4 c. lettuce
  • 1 rib celery, sliced
  • 1 med orange, peeled, chopped
  • 1 med banana, sliced
  • opt: chopped apple
  • grated carrot
  • Dressing:
  • 1/4 c. mayonnaise
  • 1/4 c. plain yogurt
  • 1 1/2 tsp honey
  • 1 1/2 tsp lemon juice
  • Milk
0/5 (0 Votes)

Twice Baked Butternut Squash

Twice Baked Butternut Squash

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Directions Heat oven to 450 degrees with the rack in center

  • 6 butternut squash (about 9 pounds total)
  • 1 1/2 tsp salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste
  • 1/2 c. plus 1 tablespoon nonfat sour cream
  • 2 tsp paprika
  • 6 fresh chives, cut into 1/8-inch pieces
  • 3 tbs fresh breadcrumbs, lightly toasted
0/5 (0 Votes)

Oatmeal Peanut Butter Cookies

Oatmeal Peanut Butter Cookies

By

Preheat oven to 350°F. Make banana puree by mashing the bananas with a fork until smooth

  • 2 ripe bananas
  • 1/3 cup peanut butter
  • 2 tbsp 2% milk
  • 1 tsp vanilla extract
  • 2 tbsp agave nectar
  • 1 large egg
  • 2 1/2 cups quick-cooking or rolled oats
  • 1/4 cup whole wheat flour
  • Dash ground cinnamon
4/5 (1 Votes)

Sauteed Carrots

Sauteed Carrots

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Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved

  • 2 pounds carrots
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 1/2 tablespoons chopped fresh dill or flat-leaf parsley
0/5 (0 Votes)

Jasmine Ginger Rice

Jasmine Ginger Rice

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Cook the rice according to the package directions

  • 1 c. jasmine rice
  • 1 tbs freshly grated ginger
  • 2 thinly sliced scallions
0/5 (0 Votes)

Mixed Green Salad

Mixed Green Salad

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Place lettuces and baby spinach in a large bowl

  • 1 lb mixed salad greens
  • 4 oz crumbled cheese
  • 1/4 ¼ c. dried cranberries
  • 1 red bell pepper, cut into thin slices
  • 4 oz favorite nuts
0/5 (0 Votes)

Couscous with Peas

Couscous with Peas

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Sauté the onions in olive oil for 3 minutes

  • 2 cups couscous
  • 1/2 finely chopped onions
  • 2 minced cloves garlic
  • 1 1/2 cup frozen peas
  • 4 c. chicken broth
  • Salt and pepper to taste
  • Olive oil for sautéing
0/5 (0 Votes)

Rice Pilaf with Cranberries and Almonds

Rice Pilaf with Cranberries and Almonds

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In a medium saucepan, bring chicken broth to a boil

  • 2 cups reduced-sodium chicken broth
  • 2 cups instant brown rice
  • 1/2 cup slivered almonds, lightly toasted
  • 1/2 cup dried cranberries
  • 2 teaspoons salt-free garlic and herb seasoning
  • 2 tablespoons chopped fresh parsley leaves, optional
0/5 (0 Votes)