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Recipes
Pesto Cheese 'n Chicken Bundles
By Jackie618
Recipe from Pillsbury 280 servings/cal
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/3 cup reduced-fat cream cheese with roasted garlic (from 8-oz container)
- 1/4 cup basil pesto
- 1 tablespoon jalapeño or hot pepper jelly
- 1/2 cup Progresso® Italian style bread crumbs
- 2 cups cubed cooked chicken
- 3 tablespoons crumbled feta cheese
- 1 to 2 tablespoons water
Roasted Red Beet Hummus
By Jackie618
1. Wash and trim the red beets and then wrap them in tinfoil
- 2 medium-sized red beets
- 1 cup of chickpeas
- 1 clove of garlic
- 2 tablespoons of sesame seeds
- 1 meyer lemon
- Extra virgin olive oil
- Sea salt
Banana-Cinnamon Waffles
By Jackie618
Recipe from Cooking Light 215 calories/serving (2 waffles)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup buckwheat flour
- 1/4 cup ground flaxseed
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups fat-free milk
- 3 tablespoons butter, melted
- 2 large eggs, lightly beaten
- 1 large ripe banana, mashed
- Cooking spray
Chocolate and Peanut Butter Streusel Cake
By Jackie618
Recipe from RachaelRay.com
- 2 1/4 * 2 1/4 cups flour
- 2 * 2 cups packed brown sugar
- 1 * 1 cup creamy peanut butter
- 1/2 * 1/2 cup butter, room temperature
- 3 * 3 eggs
- 1 * 1 cup milk
- 1 * 1 tsp. vanilla
- 1 * 1 tsp. baking powder
- 1/2 * 1/2 tsp. baking soda
- 2 * 2 cups semi-sweet chocolate chips
Cheesy Zucchini Quinoa
By Jackie618
Bring the quinoa and broth to a boil over medium heat, reduce the heat and simmer covered until the broth has been ...
- 1 cup quinoa, well rinsed
- 1 3/4 cups vegetable broth or water
- 1 medium zucchini, grated
- 1 cup cheddar, shredded
- salt and pepper to taste
HG's Crazy Amazing Coconut Cream Pie
By Jackie618
Your days of simply gazing at whipped cream–topped coconut desserts are over
- For Crust
- 1 cup Fiber One bran cereal (original)
- 2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces
- 3 tbsp. Splenda No Calorie Sweetener (granulated)
- 1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
- For Filling and Topping
- 1 1/2 cups fat-free milk
- 1/2 tsp. coconut extract
- One 6-serving box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
- 2 cups Cool Whip Free, thawed and divided
- 1/4 cup plus 2 tbsp. shredded sweetened coconut, divided
Strawberry Balsamic Vinaigrette Dressing
By Jackie618
Place strawberries, olive oil, balsamic vinegar, salt, pepper, tarragon, and honey in a blender or food processor
- 1/2 pint fresh strawberries, halved
- 1 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon honey
Sweet Potato Biscuits
By Jackie618
Recipe from Betty Crocker 130 calories/serving
- 2 1/2 cups Original Bisquick® mix
- 1/3 cup butter or margarine, softened
- 1 cup mashed cooked sweet potato
- 1/2 cup milk
Whole Grain Blueberry Waffles
By Jackie618
Recipe from Eat Better America 230 calories per serving (2 waffles)
- 3/4 cup Gold Medal® all-purpose flour
- 1/2 cup Gold Medal® whole wheat flour
- 1/2 cup quick-cooking oats
- 3 teaspoons baking powder
- 1 tablespoon sugar
- 1 1/2 cups fat-free (skim) milk
- 2 tablespoons vegetable oil
- 1 egg
- 1 cup Cascadian Farm® frozen organic blueberries, thawed, drained
meatball sliders
By Jackie618
recipe from smitten kitchen I made a doubled version of this but you should by no means attempt the same unless yo...
- Makes 6 3-slider appetizer servings
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1/2 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
- 1/2 cup water
- 8 tablespoons freshly grated Pecorino Romano cheese, divided
- 1 large egg
- 1 large egg yolk
- 1/4 cup plus 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup vegetable oil
- 2 tablespoons olive oil
- 1 cup chopped onion
- 6 garlic cloves, chopped
- 1/4 cup (packed) fresh basil leaves
- 1 1/2 teaspoons fennel seeds
- 1 28-ounce can whole peeled tomatoes
- 1 14.5-ounce can whole peeled tomatoes
- Arugula leaves (optional)
- 18 very small soft rolls, split horizontally, or Roasted Garlic Buns (recipe below)
- 3/4 cups warm water
- 1 tablespoons molasses
- 1/8 ounce fresh yeast or 1/2 teaspoon instant yeast*
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 cups all-purpose flour
- 1 whole bulb garlic