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Recipes
Chicken Thighs with Potatoes and Chunky Tomato Sauce
By carvalhohm
Prepare mashed potatoes according to package directions
- 1 (22-ounce) package frozen mashed potatoes
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon Greek seasoning
- 2 tablespoons olive oil
- 2 medium zucchini, chopped
- 1/2 cup diced onion
- 1 (14.5-ounce) can fire-roasted tomatoes with garlic, undrained
- 2 tablespoons cold butter, cut up
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Italian Pork Chops
By carvalhohm
1. In medium saucepan, cook brown rice according to package directions
- 1 cup brown rice ($.40)
- 4 pork chops (about 1.2 lbs.) ($2.38)
- 1 15 oz. can of diced tomatoes ($.59) *New Hunt’s diced tomatoes coupon available here
- 1 tsp Italian seasoning ($.05)
- Salt and pepper, few dashes each
- 4 corn cobs ($1.33) NOT on sale this week icon sad Italian Pork Chops
- Butter for corn ($.25) Use dairy-free margarine if necessary!
Southeast Asia-Style Scallops
By carvalhohm
Mix together bread crumbs and chopped peanuts, ginger and red pepper flakes and garlic powder
- 1/4 cup unseasoned bread crumbs
- 1/4 cup chopped peanuts
- 1 tablespoon chopped ginger
- 1/4 teaspoon each red pepper flakes
- 1/4 teaspoon garlic powder
- 1 tablespoon vegetable oil
- 1 1/2 pounds scallops
Asian Chicken Supreme
By carvalhohm
Preheat oven to 350 degrees F
- 2 (3 ounce each) packages ramen noodles, broken up
- 2 (10 3/4 ounce each) cans condensed cream of chicken and broccoli soup
- 1 cup water
- 1/2 cup dry white wine
- 1 (16 ounce) package frozen stir-fry vegetables (broccoli, carrots, and water chestnuts), thawed
- 2 (9 ounce each) packages frozen breaded cooked chicken breast fillets, thawed
- 1/4 cup grated Parmesan cheese
Chunky Garlic Mashed Potatoes
By carvalhohm
Place potatoes and garlic cloves in large saucepan; cover with water
- 3 pounds Yukon Gold potatoes, cut into quarters
- 1 whole garlic bulb, cloves separated and peeled
- 1/2 cup butter, cubed
- 1/2 cup half-and-half cream
- 2 tablespoons prepared horseradish
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- Fresh thyme leaves, optional
Tortellini Florentine Soup
By carvalhohm
1. In 4-quart Dutch oven cook tortellini according to package directions
- 1 * 1 9-oz. pkg. refrigerated 3-cheese tortellini
- 2 * 2 14-oz. cans reduced-sodium chicken broth
- 1 * 1 10-oz. container refrigerated light Alfredo pasta sauce
- 2 * 2 cups shredded deli-roasted chicken
- 1/2 * 1/2 cup oil-packed dried tomato strips, drained
- 3 * 3 cups lightly packed packaged fresh baby spinach
- 1 * 1 oz. Parmesan cheese, shaved or shredded (optional)
Peanut Butter Blossoms #2
By carvalhohm
Blend together butter and sugars in a large bowl
- 1 c. butter, softened
- 3/4 c. sugar
- 3/4 c. brown sugar, packed
- 2 eggs, beaten
- 1 t. vanilla extract
- 2-1/4 c. all-purpose flour
- 1 t. baking soda
- 1 t. salt
- 12-oz. pkg. semi-sweet chocolate chips
- 8-1/2 doz. mini peanut butter cups, unwrapped
Basil Chicken Ravioli Carbonara
By carvalhohm
Spray 10-inch skillet with cooking spray; heat over medium-high heat
- 1 package (14 oz) uncooked chicken breast pieces for stir-fry
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
- 1 package (9 oz) refrigerated four cheese-filled ravioli
- 1/2 cup half-and-half
- 1/4 cup cooked real bacon pieces (from a jar or package)
- Shredded Asiago or Parmesan cheese
- Chopped fresh basil or parsley
White Chocolate Raspberry Dazzle
By carvalhohm
1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate
- 1 refrigerated pie crust, softened as directed on box
- 4 oz white chocolate baking squares
- 2 tablespoons black raspberry liqueur
- 4 oz (half of 8-oz package) cream cheese, softened
- 1/3 cup powdered sugar
- 1 cup whipping cream, whipped
- 2 cups fresh raspberries
- 1 oz white chocolate baking squares
Latin-Style Pork Roast-Puerco Asado
By carvalhohm
In large bowl, stir together Naranja Agria,oregano, pepper, 3 tsp
- 1 bottle (24.5 oz.) GOYA® Naranja Agria - Bitter Orange Marinade
- 2 tbsps. dried oregano
- 2 tsps. ground black pepper
- 4 tsps. GOYA® Adobo All-Purpose Seasoning with Pepper, divided
- 3 tsps. ground cumin, divided
- 12 garlic cloves, finely chopped (about 3 tbsp.), divided
- 1 bone-in, skin-on pork shoulder, about 8 lbs
- 2 onions, thinly sliced
- 3 tbsps. drained Capers, finely chopped