Dianewaldron's profile page
Recipes
Creamy Chicken Tortilla Soup
By Dianewaldron
Easy to prepare. Just add a salad and some warm tortillas and you've got a quick and tasty meal on a chilly fall o...
- 2 Cans Rotel Diced Tomatoes & Green Chiles (14.5 oz each)
- 2 Cans Chicken Broth (14.5 oz each)
- 1 Can Rosarita No-Fat Refried Beans (16 oz)
- 1/2 Cup Whole Kernel Corn, drained
- 2 Cups Cooked Chicken, shredded
- Corn Tortilla Strips or Chips, crushed
- Shredded Monterey Jack Cheese
Roasted Root Vegetables
By Dianewaldron
Preheat oven to 400 degrees Grease 12x16 sheet pan Place cut vegetables on sheet pan Pour sauce over and toss to
- 1 lb Butternut Squash, cubed
- 2 Large Sweet Potatoes, peeled & cubed
- 2 lbs Carrots, sliced
- 1 lb Parsnips, sliced
- Sauce (Mix together)
- 1/2 C Pure Maple Syrup
- 1/2 C Olive Oil
- 1 1/2 t Pumpkin Spice
- Salt & Pepper to taste
Carmelized Pineapple
By Dianewaldron
Melt butter in large skillet over medium heat
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1/2 pineapple, cored and cut into 8 half moons (or 4 canned pineapple rings cut in half)
- Ice cream or sorbet
Trader Joe's Favorite Sauce for Chicken
By Dianewaldron
This multi-purpose sauce is great over breaded cutlets, sauteed boneless skinless chicken breasts or turkey cutlets
- 6 servings, chicken or turkey cutlets or breaded chicken
- 1 package herb garlic Boursin Cheese
- 1-1 lb.clam shell cherry tomatoes-preferably mixed color heirloom variety
- 1-2 Tablespoons good olive oil
- Salt and freshly group pepper to taste
BLT Pasta Bakes
By Dianewaldron
Bacon + Leeks + Tomatoes = One Delicious Pasta Dish
- Coarse Salt
- 1 lbs. elbow Macaroni or Cavatappi (corkscrew pasta)
- 1 T Extra-Virgin Olive Oil (EVOO)
- 8 Slices Bacon
- 2 Large Leeks, coarsely chopped & trimmed of roots & dark green tops
- Coarse Black Pepper
- 3 T Unsalted Butter
- 3 T All-Purpose Flour
- 1/2 t Cayenne Pepper
- 1 t Paprika
- 3 C Whole Milk
- 1 C Chicken Stock or Broth
- 3 1/2 C Gruyere Cheese, grated
- 1 T Dijon Mustard
- 1 Pint Cherry Tomatoes
- 3/4 C Plain Bread Crumbs
Sweet-Tart Asian-Style Three Bean Salad
By Dianewaldron
Quick & simple to prepare
- 1 pound Fresh Green Beans, trimmed and cut into 1-inch pieces
- One 10-oz bag frozen Shelled Edamame
- 3 T Canola Oil
- 3 T Rice Vinegar
- 1/4 C 100%-fruit Apricot Preserves
- 1 T Sugar
- 1 t peeled and grated Fresh Ginger
- One 15-oz can Black Beans, preferably low-sodium, drained and rinsed
- 2 Scallions (white and green parts), thinly sliced
- Salt to taste
Ground Beef Zucchini Skillet
By Dianewaldron
In skillet, cook beef, onion, and garlic over meium heat until meat is no longer pink; drain
- 1 pound ground beef
- 1 tablespoon dried minced onion
- 1 teaspoon minced garlic
- 1 can (15 1/4oz) whole kernel corn, drained
- 1 can (14 1/2oz) diced tomatoes, undrained
- 1 medium zucchhini, halved and sliced
- 1 jar (4 1/2oz) sliced mushrooms, drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup grated parmesan cheese
Black Bean Dip
By Dianewaldron
Jody recipe from Sea Chateu
- 1/4 cup chopped onion
- 6 cloves garlic, chopped
- 2 tablespoons chicken broth or water
- 1 can black beans
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon cumin
- 2 teaspoons lemon juice
- 1 tablespoon cilantro
- 1/2 teaspoon hot sauce or cayenne pepper
Salmon Patties 4
By Dianewaldron
Using fork, mash together salmon and eggs until well mixed
- 1 (15 3/4 oz.) can salmon, drained
- 2 eggs, beaten
- Approx. 16-20 crackers (must be neough to hold together mixture to form patties)
Curried Barbecue Chicken
By Dianewaldron
In large shallow pan or bowl mix well all ingredients except chicken
- 1-1/2 cups plain yogurt
- 1/2 cup lime juice
- 1 or 2 cloves garlic, crushed
- 2 tspn finely chopped ginger
- 2 tspn ground coriander
- 1-1/2 tspn paprika
- 1 tspn grated lime peel
- 1 tspn (each) curry powder, cayenne, and salt
- 2 broiler-fryers (about 2-1/2 pounds each) quartered