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Recipes
Old-Fashioned Peach Butter
By Snoo
Cinnamon and ground cloves add down-home flavor to this spread for toast or biscuits
- Ingredients:
- 14 cups coarsely chopped peeled fresh or frozen peaches (about 5-1/2 pounds)
- 2-1/2 cups sugar
- 4-1/2 teaspoons lemon juice
- 1-1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1/2 cup quick-cooking tapioca
Italian-Style Meat Loaf
By Snoo
Line the bottom part of the broiler pan with aluminum foil for easy cleanup
- Ingredients:
- 1 1/2 pounds 92% lean ground beef
- 1 cup fat-free tomato-basil pasta sauce, divided
- /2 cup Italian-seasoned breadcrumbs
- 1/2 cup (2 ounces) preshredded fresh Parmesan cheese
- 1/2 cup finely chopped onion
- 1/3 cup chopped fresh flat-leaf parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large egg whites
- Cooking spray
Catalina Chicken Breasts
By Snoo
Catalina Dressing is the key to creating this chicken's delicious, richly colored sauce
- Ingredients:
- 2 tsp. oil
- 6 small boneless skinless chicken breast halves (about 1-1/2 lb.)
- 1/2 cup KRAFT CATALINA Dressing
- 1/2 cup apricot jam
- 1/2 pkg. dry onion soup mix (about 3 Tbsp.)
Fabulous Focaccia Sandwiches
By Snoo
Serving size: 1 sandwich Calories 370 Fat 11g Protein 25g Carb 43g Fiber 4g Sodium 148mg
- Ingredients:
- 1 8- to 10-inch tomato or onion Italian flatbread (focaccia) or 1 loaf sourdough bread
- 3 to 4 tablespoons light mayonnaise dressing or salad dressing
- 1 to 2 tablespoons shredded fresh basil
- 1 1/2 cups packaged prewashed spinach
- 1 1/2 cups sliced or shredded deli-cooked rotisserie chicken
- 1/2 of a 7-ounce jar roasted red sweet peppers, drained and cut into strips (about 1/2 cup)
Spiced Chicken Skewers with Lemon Vinaigrette
By Snoo
Toasting the spices before grinding them brings out their oils and makes them more potent
- Ingredients:
- 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1/2 teaspoon salt, divided
- 1/2 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon crushed red pepper
- 1 tablespoon thinly sliced green onions
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- Cooking spray
- 8 lemon wedges (optional)
Bulgur, Mint, and Parsley Salad
By Snoo
Light, herby, and vibrantly flavored, this salad makes a fine addition to a meze spread
- Ingredients:
- 1 cup uncooked bulgur
- 1 cup boiling water
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 3 cups chopped tomato (about 2 large)
- 1 1/4 cups chopped seeded peeled cucumber (about 1 medium)
- 1 cup chopped fresh parsley
- 1/2 cup chopped green onions (about 3)
- 1/4 cup chopped fresh mint
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Asian Beef Rolls
By Snoo
Roll a colorful Asian-inspired beef main dish for a fun dinner in
- 1 pound flank steak, trimmed
- 1/4 cup low-sodium soy sauce
- 2 1/2 tablespoons rice wine vinegar, divided
- 2 tablespoons mirin (sweet rice wine)
- 1 teaspoon dark sesame oil
- 48 (1 1/2-inch-long) pieces green onion tops (about 16 onions)
- 48 (1 1/2-inch-long) red bell pepper strips (about 1 large pepper)
- Cooking spray
Vegetable-Stuffed Peppers
By Snoo
serving size: 1 pepper Cal 342 Fat 11g Protein 17g Carb 46g Fiber 8g Sodium 550mg
- Ingredients:
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1-1/2 cups cooked rice
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 1 package (10 ounces) frozen corn, thawed
- 1/4 cup chopped onion
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 6 medium green peppers
Sour Cream Pear Pie
By Snoo
Preheat the oven to 350 degrees F (175 degrees C)
- 3/4 cup sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- 1 egg, beaten
- 1 cup sour cream
- 2 (15 ounce) cans pears, drained and chopped
- 1 (9 inch) graham cracker crust
- 1/2 cup sugar
- 2/3 cup butter
- 2/3 cup all-purpose flour
Ham and Cheese Hash Bowns
By Snoo
This recipe resembles a hearty potato hash and is a great use for leftover ham
- Ingredients:
- 3 cups frozen hash brown potatoes with onions and peppers (such as Ore-Ida Potatoes O'Brien)
- 1/3 cup fat-free, less-sodium chicken broth
- 1/2 cup drained canned quartered artichoke hearts, chopped
- 1/4 cup chopped green onions
- 1/8 teaspoon black pepper
- 3 ounces smoked ham, cut into bite-sized pieces
- 1/2 cup (about 2 ounces) shredded Monterey Jack cheese