Brenie_shydee's profile page
Recipes
Chicken & Gruyere Turnovers
By brenie_shydee
1.Heat oven to 400° F. In a medium bowl, combine the chicken, Gruyère, and peas
- 1 1/2 cups shredded rotisserie chicken
- 1 1/2 cups grated Gruyère
- 1 cup frozen peas
- 2 sheets (one 17.25-ounce package) frozen puff pastry, thawed
- 1 large egg, beaten
- 1/4 cup Dijon mustard
Spaghetti w/Roasted Zucchini
By brenie_shydee
Heat oven to 425 degrees. Cook pasta according to package directions
- 12 oz. spaghetti
- 3 tbsp. olive oil, divided
- 2 (1/2 in. thick) slices fresh bread, torn into 1-in. pieces
- 2 garlic cloves, smashed
- 4 small zucchini (about 1 lb. total), sliced 1/4 in. thick
- 1/4 to 1/2 tsp. crushed red pepper flakes
- Kosher salt
- 1/4 c. grated Parmesan (1 oz.)
- 1/4 c. fresh flat-leaf parsley, chopped
- 1 tbsp. grated lemon zest
Angel Food Cake with Lemon Honey Yogurt Sauce
By brenie_shydee
For the cake: Place an oven rack in the center of the oven
- Cake:
- 12 egg whites, at room temperature
- 1/4 teaspoon fine sea salt
- 1 1/4 teaspoons cream of tartar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon juice
- 1 tablespoon lemon zest, plus extra for garnish
- 1 1/2 cups powdered sugar
- 1 cup cake flour
- Fresh mint sprigs
- Sauce:
- 1 cup plain yogurt
- 1/4 cup honey
- 1 tablespoon lemon juice
- Special equipment: a 10-inch nonstick angel food cake pan
Healthier Carrot Cake III
By brenie_shydee
1.Preheat oven to 350 degrees F (175 degrees C)
- 4 eggs
- 3/4 cup vegetable oil
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups whole wheat pastry flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
- 1 cup chopped pecans
- 1/4 cup butter, softened
- 1 (8 ounce) package Neufchatel cheese, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
Ziti Alfredo with Vegetables
By brenie_shydee
In a large pot, cook pasta according to package directions
- 8 ounces Ziti (or penne) pasta, cooked and drained
- 1 tbsp Extra-virgin olive oil
- 1 Medium onion, chopped
- 2 Large garlic cloves, crushed
- 2 tbsp Butter
- 3 tbsp All-purpose flour
- 1 1/2 cups Fat-free half-and-half
- 1 cup Fat-free milk
- 1 cup Grated Parmesan cheese
- 2 tsps Dried Italian seasoning
- Salt and pepper, to taste
- 1 14.5-ounce Can diced tomatoes with Italian herbs
- 1 10-ounce Package frozen chopped spinach, thawed, drained
Baked Beans
By brenie_shydee
Hands-On Time: 20m | Total Time: 4hr 15m
- 4 ounces sliced bacon, cut into 1⁄2-inch pieces
- 1 onion, chopped
- kosher salt and black pepper
- 1 pound dried navy beans, soaked in water overnight and drained
- 1/2 cup molasses
- 1/4 cup ketchup
- 1 tablespoon dry mustard
- 2 tablespoons cider vinegar
Roasted Garlic Mac & Cheese
By brenie_shydee
1. Preheat broiler to high
- 2 whole garlic heads
- 1 tablespoon olive oil
- 3 tablespoons water
- 10 ounce whole-grain penne (such as Barilla)
- 2 3/4 cups 1% low-fat milk
- 3 1/2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 ounces sharp cheddar cheese, shredded and divided (about 1 cup)
- 2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
- Cooking spray
White Bean Soup w/Andouille and Collards
By brenie_shydee
1.In a 4- to 6-quart slow cooker, combine the beans, sausage, onion, celery, and thyme
- 1 pound dried white beans (such as cannellini or great Northern)
- 1/2 pound andouille sausage links, halved lengthwise and sliced crosswise
- 1 large onion, chopped
- 2 stalks celery, chopped
- 4 sprigs fresh thyme
- 8 cups low-sodium chicken broth
- 1 bunch collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
- 1 tablespoon red wine vinegar
- kosher salt and black pepper
- olive oil and bread sticks, for serving
Creamy Chicken w/Biscuits
By brenie_shydee
1.In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour
- 3/4 pound carrots (about 4), cut into 1-inch lengths
- 2 stalks celery, thinly sliced
- 1 small onion, chopped
- 1/4 cup all-purpose flour
- 1 1/2 pounds boneless, skinless chicken thighs (about 8)
- 1/2 teaspoon poultry seasoning
- kosher salt and black pepper
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 6 (store-bought or Easy Drop Biscuits; see recipe), split
- 1 cup frozen peas
- 1/2 cup heavy cream
- Biscuits
- 2 cups all-purpose flour, spooned and leveled
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup whole milk
Gooey Butter Bars w/Strawberries
By brenie_shydee
1. First of all, if your strawberries are still a bit hard and bitter (which they most likely are since it’s just...
- 2 1/2 cups flour, divided (1/2 wheat & 1/2 unbleached)
- 1 1/2 cups sugar, divided (I use an organic granulated brown sugar)
- 1/2 cup cold butter
- 2/3 cup butter, softened
- 1/4 cup light corn syrup
- 1 egg
- 1/2 tsp vanilla extract
- 2/3 cup heavy cream
- 3 cups sliced fresh strawberries
- 2 T honey
- pinch ground ginger