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Baked Cod Casserole

Baked Cod Casserole

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DIRECTIONS Preheat oven to 400°F

  • RECIPE INGREDIENTS
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 medium onions, very thinly sliced
  • 1 cup dry white wine
  • 1 1/4 pounds cod, cut into 4 pieces
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups finely chopped whole-wheat country bread (about 2 slices)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 cup finely shredded Gruyere or swiss cheese
  • Get Cooking: http://www.cooking.com/recipes-and-more/recipes/baked-cod-casserole-recipe-9523.aspx#ixzz1palgdrVl
0/5 (0 Votes)

Caramel Cream Crepes

Caramel Cream Crepes

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comfort food diet weight watchers points

  • Ingredients
  • 6 tablespoons fat-free milk
  • 6 tablespoons egg substitute
  • 1-1/2 teaspoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons all-purpose flour
  • 6 ounces fat-free cream cheese
  • 3 tablespoons plus 6 teaspoons fat-free caramel ice cream topping, divided
  • 2-1/4 cups reduced-fat whipped topping
  • 1-1/2 cups fresh raspberries
  • 1/3 cup white wine or unsweetened apple juice
  • 3 tablespoons sliced almonds, toasted
0/5 (0 Votes)

Chicago-Style Pan Pizza

Chicago-Style Pan Pizza

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Directions 1. Preheat the oven to 350 degrees F (175 degrees C)

  • Ingredients
  • 1 (1 pound) loaf frozen bread dough, thawed
  • 1 pound bulk Italian sausage
  • 2 cups shredded mozzarella cheese
  • 8 ounces sliced fresh mushrooms
  • 1 small onion, chopped
  • 2 teaspoons olive oil
  • 1 (28 ounce) can diced tomatoes, drained
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon fennel seed
  • 1/4 teaspoon garlic powder
  • 1/2 cup freshly grated Parmesan cheese
0/5 (0 Votes)

Chicken Wellington

Chicken Wellington

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Flatten chicken to an even thickness

  • SAUCE:
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 tablespoon olive oil
  • 2 tablespoons butter, softened, divided
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 packages (15 ounces each) refrigerated pie pastry
  • 1 egg, lightly beaten
  • 1-1/4 teaspoons chicken bouillon granules
  • 1-1/4 cups hot water
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 tablespoons white wine or chicken broth
0/5 (0 Votes)

Chicken Paprikash

Chicken Paprikash

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Directions Fill a large pot with water and bring to a boil over high heat

  • Ingredients
  • 3 eggs, beaten
  • 1/2 cup water
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1/4 cup butter
  • 1 1/2 pounds bone-in chicken pieces, with skin
  • 1 medium onion, chopped
  • 1 1/2 cups water
  • 1 tablespoon paprika
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
0/5 (0 Votes)

Southwestern Shepherd's Pie

Southwestern Shepherd's Pie

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Directions In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain

  • Ingredients
  • 3 pounds ground beef
  • 1 cup chopped onion
  • 2 cans (10 ounces each) enchilada sauce
  • 2 tablespoons all-purpose flour
  • 2 teaspoons chopped chipotle peppers in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2-1/2 cups water
  • 2 cups milk
  • 1/3 cup butter, cubed
  • 1 teaspoon salt
  • 4 cups mashed potato flakes
  • 2 cans (4 ounces each) chopped green chilies, undrained
  • 2 cups (8 ounces) shredded Mexican cheese blend, divided
  • 2 cans (11 ounces each) Mexicorn, drained
  • 2/3 cup chopped green onions
  • Paprika
5/5 (1 Votes)

Burrito Grande

Burrito Grande

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Pillsbury

  • INGREDIENTS
  • 1/2 lb bulk chorizo sausage or ground beef
  • 1 can (15 oz) spicy chili beans, undrained
  • 1 teaspoon ground cumin
  • 4 (10-inch) flour tortillas
  • 2 1/2 cups shredded taco-flavored cheese blend (10 oz)
  • 1 cup Old El Paso® mild taco sauce
  • 3/4 cup sour cream
  • Shredded lettuce, if desired
0/5 (0 Votes)

Garlic Knots

Garlic Knots

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Cut each biscuit into thirds

  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1/4 cup canola oil
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes
0/5 (0 Votes)

Southwestern Strudel

Southwestern Strudel

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* Heat the oven to 400°F

  • 1 egg
  • 1 tablespoon water
  • 1 1/2 cups chopped cooked chicken
  • 1 cup shredded Colby Jack cheese (about 4 ounces)
  • 1 can (11 ounces) Mexican-style corn, drained
  • 1/2 cup fresh bread crumbs
  • 1 cup Pace® Picante Sauce
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 2 teaspoons chopped fresh parsley
  • 1 package (about 5 ounces) mixed salad greens
  • Sour cream
0/5 (0 Votes)

Linguine with Clam Sauce and Baby Portobello Mushrooms

Linguine with Clam Sauce and Baby Portobello Mushrooms

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Directions 1. Warm olive oil in a saucepan over medium heat

  • Ingredients
  • 1 * 1 tablespoon olive oil
  • 3 * 3 cloves garlic, chopped
  • 1 * 1 (8 ounce) package baby portobello mushrooms, sliced and chopped
  • 4 * 4 (6.5 ounce) cans chopped clams with juice
  • 4 * 4 cubes chicken bouillon
  • 1 * 1 tablespoon chopped fresh parsley
  • 1 * 1 teaspoon dried basil
  • 1 * 1 teaspoon dried oregano
  • 1 * 1 tablespoon Worcestershire sauce
  • 1 * 1 (16 ounce) package uncooked linguini pasta
  • 1/2 * 1/2 cup butter
0/5 (0 Votes)