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Recipes
STUFFED SWEET PEPPERS WITH CHICKEN AND TOMATOES
By atallman
Preheat oven to 350°F. In a colander, rinse the leek slices well under warm water to remove grit
- 1 large leek, cut in half lengthwise
- and then crosswise into thin slices
- 2 whole skinless and boneless
- chicken breasts, cut into small
- cubes
- 1 clove garlic, peeled and crushed
- 1 large firm, ripe red tomato, peeled,
- seeded, and chopped
- 2 small zucchini, washed and cut into
- small cubes
- 1 tablespoon fresh tarragon
- 2 tablespoons chopped Italian parsley
- 2 ounces reduced-fat Havarti cheese,
- grated
- 1 cup finely ground whole wheat
- bread crumbs
- Salt and freshly ground pepper
- Extra virgin olive oil [4 tsp.]
- 2 large sweet bell peppers, red or
- yellow, cut in half lengthwise,
- cored, and seeded
Pulled Pork (Crock Pot)
By atallman
Slice one onion and place in crock pot
- 2 lbs pork roast (shoulder or butt)
- 1 large onions
- 1/2 cup ginger ale
- 1 (9 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
- 1/2 to taste barbecue sauce, for serving (optional)
Slow Cooker Chicken Alfredo Stew
By atallman
1 In small bowl, mix pasta sauce, water, basil and salt
- 1 jar (16 oz) Alfredo pasta sauce
- 3/4 cup water
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 4 cups refrigerated cooked diced potatoes with onions (from 20-oz bag)
- 1 1/4 lb boneless skinless chicken thighs, cut into 1-inch-wide strips1bag
- (1 lb) Green Giant® frozen mixed vegetables
The Ultimate Slow Cooker Cream Corn
By atallman
1. Spread corn over bottom of 3- to 4-quart slow cooker
- 2 bags (1 lb each) Green Giant® Niblets® frozen whole kernel corn
- 4 packages (3 oz each) cream cheese, cut into cubes
- 1 cup milk
- 1/2 cup butter or margarine, melted
- 2 teaspoons sugar1teaspoon salt
- 1/4 teaspoon pepper
Roasted Pork with Sprouts and Appricotts
By atallman
1. Heat oven to 400º F
- 2 tablespoons olive oil
- 1 pork tenderloin (1 1/4 pounds)
- kosher salt and black pepper
- 12 ounces Brussels sprouts, thinly sliced
- 1/4 cup dried apricots, chopped
- 2 tablespoons roasted unsalted almonds, chopped
Beef and Bok Choy Stir Fry
By atallman
1. Cook the rice according to the package directions
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 1 pound flank steak, thinly sliced
- kosher salt and black pepper
- 4 heads baby bok choy, quartered
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon brown sugar
Quick Chicken and Dumplings
By atallman
1 In 10-inch nonstick skillet, heat soup over medium heat, stirring occasionally, until bubbly
- 2 cans (18.6 oz each) Progresso® Rich & Hearty chicken pot pie style soup
- 1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuitsChopped parsley, if desired
Italian Bean and Tuna Salad
By atallman
1 In medium bowl, mix all ingredients except lettuce
- 1 can (19 or 15 oz) Progresso® cannellini beans or
- 1 can (16 oz) navy beans, drained, rinsed1can
- (6 oz) white tuna in water, drained, flaked1cup
- fresh or frozen cut (1-inch) green beans, cooked, rinsed with cold water1cup chopped celery
- 1/2 cup chopped red bell pepper
- 3 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1/2 cup reduced-calorie or fat-free Italian dressing
- 1/2 teaspoon dried oregano leavesLettuce leaves, if desired
Creamy Rice with Roasted Shrimp
By atallman
1. Heat oven to 400º F
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 cup Arborio rice
- 1 cup dry white wine
- kosher salt and black pepper
- 1 pound frozen peeled and deveined medium shrimp, thawed
- 2 pints grape tomatoes
- 8 sprigs fresh thyme
- 2 cloves garlic, sliced
Potatoe Salad
By atallman
Place the potatoes and 2 tablespoons of salt in a large pot of water
- 3 pounds small red potatoes
- Kosher salt
- 1 cup good mayonnaise
- 1/4 cup buttermilk, milk, or white wine
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion