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Recipes
Turkey Buffet
By nurseliz
Preheat oven to 350 degrees F
- 3 cups cubed cooked turkey
- 1 (10-ounce) package frozen peas, cooked and drained
- 1 cup (4 ounces) grated Cheddar cheese
- 1/4 cup chopped onion
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- Dash black pepper
- 1/2 cup mayonnaise
- 1 large fresh tomato, peeled and cut into 6 slices (see Note)
- 3/4 cup crushed potato chips
Fire Roasted Pot Roast
By nurseliz
1 Spray 6- to 7-quart slow cooker with cooking spray
- 1 1
- boneless beef pot roast (2 lb)
- Salt and pepper
- 1 1
- package (8 oz) sliced fresh mushrooms (about 3 cups)
- 3/4 3/4
- lb potatoes, peeled, cut into 2-inch cubes
- 1/2 1/2
- lb carrots, cut into 2-inch pieces
- 1 1
- can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
- Chopped fresh Italian (flat-leaf) parsley, if desired
Pretzel Bones
By nurseliz
comfort food diet weight watchers points 3
- Ingredients
- 1/4 cup honey
- 2-1/2 tablespoons butter
- 2 tablespoons chili powder
- 1 tablespoon onion powder
- 1 package (15 ounces) pretzel sticks
Roasted Vegetable-Rosemary Chicken Soup
By nurseliz
Preparation Preheat oven to 375°
- 1 cup (1-inch) cubed carrot $
- 1 cup (1-inch) cubed onion
- 1 cup coarsely chopped mushrooms
- 1 cup (1-inch) pieces celery
- 1 cup (1-inch) pieces red bell pepper
- 2 tablespoons extravirgin olive oil
- 1 cup water
- 2 tablespoons chopped fresh rosemary
- 1/4 teaspoon salt
- 4 (14-ounce) cans fat-free, less-sodium chicken broth
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
- 2 cups uncooked whole wheat rotini pasta
Turkey Tetrazzini
By nurseliz
1. Preheat oven to 400 degrees F
- 4 ouncesdried whole wheat spaghetti
- 2 cupssliced fresh cremini, stemmed shiitake, or button mushrooms
- 3/4 cupchopped red and/or green sweet pepper
- 1/2 cupcold water
- 3 tablespoonsall-purpose flour
- 1 12-ounce canevaporated fat-free milk
- 1/2 teaspooninstant chicken bouillon granules
- 1/8 teaspoonsalt
- 1/8 teaspoonground black pepper
- Dashground nutmeg
- 1 cupchopped cooked turkey breast or chicken breast (5 ounces)
- 1/4 cupfinely shredded Parmesan cheese (1 ounce)
- 2 tablespoonssnipped fresh parsley
- Nonstick cooking spray
Romantic Chicken with Artichokes and Mushrooms
By nurseliz
Directions Season chicken with salt and pepper
- Ingredients
- 4 skinless, boneless chicken breast halves
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved
- 1 cup sliced fresh mushrooms
- 1 cup white wine
- 1 tablespoon capers
Mushroom and Provolone Patty Melts
By nurseliz
Cooking Light
- Ingredients
- 1 * 1 pound ground sirloin
- * Cooking spray
- 1 * 1 tablespoon olive oil
- 1/4 * 1/4 cup thinly sliced yellow onion
- 1/8 * 1/8 teaspoon salt
- 1/8 * 1/8 teaspoon black pepper
- 1 * 1 (8-ounce) package sliced cremini mushrooms
- 1 1/2 * 1 1/2 teaspoons all-purpose flour
- 1/4 * 1/4 cup dark beer (such as porter)
- 8 * 8 (1.1-ounce) slices rye bread
- 4 * 4 (3/4-ounce) slices reduced-fat provolone cheese
Corned Beef Crescent Cups
By nurseliz
Directions 1. Heat oven to 350 degrees & lightly coat regular size muffin tin with cooking spray
- Ingredients
- 1 can (8 oz) Pillsbury Refrigerated Crescent Dinner Rolls
- 1 1/2 cups cooked & diced corned beef
- 1 cup sauerkraut, drained
- 1/2 cup shredded Swiss cheese
- 1/4 cup Thousand Island dressing
- 2 tbsp spicy brown mustard
- 1/4 tsp salt
- 1/4 tsp pepper
Cheesy Artichoke Dip
By nurseliz
In a 2 qt saucepan mix milk, artichoke hearts,bacon,flour, mustard, garlic powder and pepper
- 1 c milk
- 3/4 c canned artichoke hearts, drained and chopped
- 1 slice bacon, crisply cooked, crumbled
- 4 tsp flour
- 2 tsp Dijon mustard
- 3/4 tsp garlic powder
- 1/8 tsp pepper
- 1 1/2 c shredded Cheddar cheese(6 oz)
- 1 8 oz pasteurized prepared cheese product, cubed
- Baguette French bread slices
Shrimp and Broccoli
By nurseliz
Directions 1. Heat the oil in a 10-inch skillet over medium heat
- 1 tbsp. olive or vegetable oil
- 2 cups broccoli florets
- 1/4 tsp. garlic powder or 2 small cloves garlic, minced
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
- 1/2 cup water
- 1 tbsp. lemon juice
- 1/8 tsp. ground black pepper
- 1 lb. fresh or thawed frozen medium shrimp, shelled and deveined
- 4 cups hot cooked rice or thin spaghetti