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Recipes
Pasta - Gnocchi Chicken Skillet
By BlueSchmoo
Prepare gnocchi according to package directions
- 1 package (10 ounces) potato gnocchi
- 1 pound ground chicken
- 1/2 cup chopped onion
- 2 tablespoons Crisco® Pure Olive Oil
- 1 jar (26 ounces) spaghetti sauce
- 1/4 to 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- Shredded Parmesan cheese, optional
Chicken - Fried - Weeknight Buttermilk
By BlueSchmoo
This is fried until crisp then finished in the oven
- 1 chicken, cut up into 10 pieces
- 2 cups buttermilk
- 1 tablespoon red hot pepper sauce
- 2 teaspoons salt, divided
- 1 cup flour
- 1/2 cup seasoned breadcrumbs
- 2 teaspoons granulated garlic
- 2 teaspoons paprika
- 1 teaspoon freshly ground black pepper
- Vegetable oil, for frying
Baked Deli Focaccia Sandwich
By BlueSchmoo
Nutrition Facts: 1 serving (1 slice) equals 240 calories, 9 g fat (3 g saturated fat), 30 mg cholesterol, 817 mg so...
- 1 loaf (12 ounces) focaccia bread (1/4 Loaf)
- 1/4 cup prepared pesto (1 Tbsp)
- 1/4 pound sliced deli ham (1 Oz)
- 1/4 pound sliced deli smoked turkey (1 Oz)
- 1/4 pound sliced deli pastrami (1 Oz)
- 5 slices process American cheese (1 Oz)
- 1/3 cup thinly sliced onion (1 Tbsp + 1 1/4 tsp)
- 1 small tomato, sliced (1/4 tomato)
- 1/4 teaspoon Italian seasoning (pinch)
Cake - Pumpkin Muffins
By BlueSchmoo
Pumpkin Muffins (or bread): No butter, no oil, low-sugar, and 100% amazing! Make Date Puree: Blend 1 cup of pitted
- 1 1⁄2 cup Whole Wheat Pastry Flour
- 3 tablespoons Whole Wheat Pastry Flour
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/4 cup Brown Sugar
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 2 Eggs
- 1/2 cup Greek Yogurt (I used Peach, but would suggest Vanilla!)
- 3/4 cups Pumpkin
- 1 Ripe Banana
- 1/4 cup Agave Nectar
- FROSTING
- 16 ounces Cream Cheese 1/3 Fat (for frosting)
- 1/3 cup Date Puree (for frosting)
Salad - Hemp Salad Dressing
By BlueSchmoo
For the dressing: Add all dressing ingredients into a high-speed blender and blend on high until smooth
- For the dressing:
- 1/2 cup hulled hemp seeds
- 1/2 cup water
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 clove garlic, peeled
- 1/4-1/2 teaspoon fine grain sea salt, to taste
- for the salad:
- lettuce
- tomato
- shredded carrot
- roasted delicata squash
- petita/pumpkin seeds, for garnish
- hulled hemp seeds, for garnish
Chicken - Rice - Cheesy Casserole
By BlueSchmoo
1. Stir the soup, water,rice, vegetables and onion powder in a 12x8x2-inch shallow baking dish
- 1 can (103⁄4 ounces) Campbell’s® Condensed Cream of Chicken
- Soup (Regular or 98% Fat Free) (1/2 Can)
- 1 1⁄3 cups water (3/4 Cup + 1 Tbsp)
- 3 ⁄4 cup uncooked long-grain white rice (3 oz)
- 2 cups fresh or frozen vegetables (1 Cup)
- 1 ⁄2 teaspoon onion powder (1/4 tsp)
- 4 skinless, boneless chicken breast halves (2 Breasts)
- 1 ⁄2 cup shredded Cheddar cheese (1/4 Cup)
Brownies - Maple Butterscotch Brownies Recipe
By BlueSchmoo
For double batch check for done-ness starting at 25 minutes
- 1/2 cup butter, melted
- 1-1/4 cups packed brown sugar
- 1-1/2 teaspoons imitation maple flavoring
- 2 eggs
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup chopped walnuts
- Confectioners' sugar, optional
- ________________________
- DOUBLE RECIPE - Increase cooking time
- 1 cup butter, melted
- 2-1/2 cups packed brown sugar
- 1 Tbsp imitation maple flavoring
- 4 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 cups chopped walnuts
- Confectioners' sugar, optional
SM. - Crock Pot - Split Pea Soup
By BlueSchmoo
1 1/2 Qt Crock Pot
- 3/4 Cup + 1 Tbsp + 1 tsp Split peas, rinsed and picked over
- 2 1/2 Cup Chicken Broth
- 1/2 sm Onion, Finely Chopped
- 1 sm Carrot, diced
- 1/2 Stalk Celery, diced
- 1/2 Bay Leaf
- 1/2 smoked pork chop (or 1 sm Smoked Ham Hock)
- 1/4 Cup Frozen petit green peas, thawed
- Salt to taste
Chicken - Parmesan - Lighter version
By BlueSchmoo
1. Adjust an oven rack to the middle position and heat the oven to 475 degrees
- 1 1/2 cups panko (Japanese-style bread crumbs)
- 1 Tbsp olive oil
- 1 ounce grated Parmesan cheese (about 1/2 cup), plus extra for serving
- 1/2 cup unbleached all-purpose flour
- 1 1/2 tsp garlic powder
- Table salt and ground black pepper
- 3 large egg whites
- 1 Tbsp water
- Vegetable cooking spray
- 3 large boneless, skinless chicken breasts (about 8 ounces each), trimmed
- of excess fat and sliced into cutlets
- 2 cups tomato sauce, warmed (your own recipe or from a jar)
- 3 ounces shredded part-skim mozzarella cheese (about 3/4 cup)
- 1 Tbsp minced fresh basil
Garlic and Cheese Grits Casserole
By BlueSchmoo
1. Preheat oven to 350 degrees F
- 3 cups hot tap water
- 3/4 cup quick cooking grits
- 3/4 teaspoon salt
- 5 tablespoons butter, sliced
- 1-1/2 cups sharp cheddar cheese, shredded
- 2 eggs
- Milk
- 1/4 teaspoon garlic powder
- Dash hot sauce
- 1/2 cup sharp cheddar cheese, shredded
- Paprika
- _____________________
- SERVES 3-4
- 1 1/2 cups hot tap water
- 6 Tbsp quick cooking grits
- 1/4 + 1/8 teaspoon salt
- 2 1/2 tablespoons butter, sliced
- 3/4 cup sharp cheddar cheese, shredded
- 1 eggs
- Milk
- 1/8 teaspoon garlic powder
- Dash hot sauce
- 1/4 cup sharp cheddar cheese, shredded
- Paprika