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Recipes
Fresh Tomato and Caper Sauce
By suepeasley
Blend in Vitamix
- 2 TBSP olive oil
- 1 TBSP wine vinegar
- 4 Roma tomatoes, halved
- 1 1/2 stalks celery
- 1 tsp dried oregano
- 3 fresh basil leaves
- 2 TBSP drained capers
Eggplant, and Feta Penne with Sausage
By suepeasley
Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is ...
- 4 1/2 cups cubed peeled eggplant (about 1 pound)
- 1/2 pound bulk pork breakfast sausage $
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1 (14.5-ounce) can diced tomatoes, undrained $
- 6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
- 1/2 cup (2 ounces) crumbled feta cheese $
- 1/4 cup chopped fresh parsley
Triple-Chocolate Mousse Cake
By suepeasley
Kraft Cheese Philadelphia Velveeta Jello home contact us food&family magazine sign up for emailsign up for email ...
- 1/2 cup chocolate syrup
- 1 pkg. (2-layer size) chocolate cake mix
- 1 cup water
- 1/3 cup oil
- 7 eggs, divided
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 can (12 oz.) evaporated milk
- 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
- 1 cup thawed COOL WHIP Whipped Topping
Spicy Sweet-and-Sour Pork
By suepeasley
1. Preheat oven to 400°. 2
- 1/4 cup slivered almonds
- 1 pound pork tenderloin, cut into 3/4-inch cubes
- 2 tablespoons cornstarch, divided
- 3 tablespoons low-sodium soy sauce, divided
- 1 (8-ounce) can pineapple chunks in juice, undrained
- 1/4 cup cider vinegar
- 1/4 cup sugar
- 2 tablespoons ketchup
- 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
- 1 tablespoon canola oil
- 1 cup prechopped onion
- 1 teaspoon bottled minced ginger
- 1/2 teaspoon bottled minced garlic
- 1 cup chopped green bell pepper
- 1/4 cup slivered green onions
Skinny Broccoli and Cheese Stuffed Chicken
By suepeasley
Cooking time: 20-25 minutes Yield: 6 servings
- 3 — 8oz boneless, skinless chicken breasts
- 1-2 cups cooked broccoli, chopped
- 3 wedges of The Laughing Cow® Original Swiss Cheese
- 1/4 cup Panko breadcrumbs
- 1/4 cup whole wheat breadcrumbs
- 1 Tbsp Italian seasoning
- 1 tsp black pepper
- 1 tsp salt
- 2 egg whites
- 6 toothpicks
Spicy Roasted Cauliflower
By suepeasley
Heat oven to 400.Line a sheet pan with parchment paper
- 1/3 cup olive oil
- 1 tsp. sesame oil
- 1 TBSP soy sauce
- 1 TBSP rice vinegar
- 2 TBSP sriracha (Can be found in most international sections of the store)
- 1 medium head cauliflower, cut into florets
Szechwan Shrimp
By suepeasley
In a bowl mix together water, ketchup, soy sauce, cornstarch, honey, ground ginger and red pepper flakes
- 4 TBSP water
- 2 TBSP ketchup
- 1 TBSP soy sauce
- 2 tsp cornstarch
- 1 tsp honey
- 1/2 tsp crushed red pepper
- 1/4 tsp ground ginger
- 1 TBSP vegetable oil
- 1/4 cup green onions
- 4 cloves garlic
- 12 oz. cooked shrimp, tails removed
Beef Tenderloin
By suepeasley
Beef tenderloin 8 cloves garlic salt and pepper
- Beef tenderloin
- 8 cloves garlic salt and pepper
Mexican Bean Dip by Michelle
By suepeasley
Mix and refrigerate
- 1/2 red onion
- 1 cup cilantro
- 2 cans of black beans, rinsed
- 1 can white corn, drained
- Jalapeno (small jar)
- 6 TBSP olive oil
- 6 TBSP lime juice
- 1 1/2 tsp. ground cumin
- 1 tomato
Mediterranean Crescent Pinwheels
By suepeasley
Heat oven to 375 and spray cookie sheet with Pam
- 1 pillsbury crescent roll
- 1/2 lb. prosciutto, sliced thin
- 4 oz feta crumbled
- 1/2 tsp pepper
- 1 TBSP oil
- 6 TBSP fresh basil, chopped
- Double the recipe for a larger group!