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Recipes
Greek Yogurt-Spinach Dip with Dill
By sretzlaff
WW 1 pt
- 2 spray(s) cooking spray
- 4 cup(s) fresh spinach, baby variety (about 2 oz)
- 1 tsp minced garlic
- 1 cup(s) fat-free plain Greek yogurt
- 1/2 cup(s) canned water chestnut(s), sliced, drained
- 1/3 cup(s) uncooked scallion(s), coarsely chopped
- 1/3 cup(s) dill, fresh, coarsely chopped
- 1/2 tsp table salt, or to taste
- 1/8 tsp black pepper, freshly ground, or to taste
Pepper Steak
By sretzlaff
Combine cornstarch, 2 tbs water, soy sauce, 1tbs oil and garlic salt
- 2 tablespoons Cornstarch
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 1/2 cups minute rice
- 2 tablespoons oil
- 1 teaspoon garlic salt
- 1 1/2 cup boiling water
- 1 green pepper cut in strips
- 1 pound round steak sliced in thin strips
HG's Spinach & Feta Stuffed Chicken
By sretzlaff
1/2 of recipe (1 stuffed chicken breast): 216 calories, 6
- 2 cups roughly chopped spinach leaves
- 1/4 cup crumbled reduced-fat feta cheese
- 1 tsp. chopped garlic
- Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/4-inch thickness
- Seasonings: salt and black pepper
Buffalo Chicken Bites
By sretzlaff
CUT each dough sheet into 16 rectangles
- 2 (8 ounce) can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 cup diced cooked chicken
- 1/4 cup FRANK'S® REDHOT® Buffalo Wings Sauce or FRANK'S® REDHOT® Original Cayenne Pepper Sauce
- 1/4 cup crumbled blue cheese [ shredded mozzarella cheese]
- 4 ounces cream cheese softened
- 2 Tbsp. chopped green onion
No-Bake Mini Pumpkin Cheesecakes
By sretzlaff
Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs
- For the crust
- 1 sleeve graham crackers (about 9 crackers)
- 1/2 stick (4 tablespoons) butter, melted
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- For the filling
- 1 8-ounce package cream cheese, softened to room temperature
- 1 15-ounce can pumpkin puree
- 3 teaspoons pumpkin pie spice
- 1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or 1/3 of a non-sugar free instant pudding may be used)
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce container frozen whipped topping, plus extra for garnish if desired
Grands!® Mu Shu Chicken Hand Pies
By sretzlaff
1 Serving (1 Hand Pie)Calories 270(Calories from Fat 80),Total Fat 9g(Saturated Fat 2 1/2g,Trans Fat 2g),Cholestero
- 1 cup diced cooked chicken breast
- 2 oz uncooked rice stick noodles, cooked as directed on package, drained
- 1/2 cup plum sauce
- 1/2 cup sliced green onions (4 medium)
- 1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits
Instant Pot Pot Roast and Potatoes
By sretzlaff
1.Turn on your instant pot and set it to "saute"
- 1 3-5 pound beef chuck roast see notes for instructions from frozen
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika optional
- 1 pound baby red potatoes
HG Ooey-Gooey Chocolate Caramel Muffins
By sretzlaff
1 muffin (1/12th of recipe): 197 calories, 3
- 1 box moist-style devil’s food cake mix (15.25 - 18.25 oz.)
- One 15-oz. can pure pumpkin
- 12 cubes chewy caramel (like Kraft Traditional Caramels)
- 1 tsp. powdered sugar
Breakfast Quesadillas with Scrambled Eggs, Spinach and Black Beans
By sretzlaff
To make the guacamole: Combine the guacamole ingredients in a small bowl
- Scrambled egg quesadillas (ingredients per quesadilla, multiply as necessary)
- 2 eggs
- 1 cup spinach, roughly chopped
- 1/4 cup cooked black beans
- 1 medium whole grain tortilla
- 1/2 cup melty shredded cheese (like cheddar or Monterey Jack), divided
- Hot sauce, like Cholula
- Sea salt
- Guacamole (yields enough guac for 2 to 4 quesadillas)
- 1 large avocado, diced
- 1 tablespoon fresh lime juice (about 1 small lime, juiced)
- 2 tablespoons finely chopped white onion or radishes
- 3 packed tablespoons fresh cilantro (about 1 small handful)
- 1 small garlic clove, pressed or minced
- 1/2 teaspoon ground coriander
- 1/8 teaspoon sea salt
PUMPKIN FRENCH TOAST BAKE
By sretzlaff
Serving size: 10 slices; per slice: Calories: 122 Fat: 4 g Carbohydrates: 13
- 5 1/2 - 7 1/2 cups 1-inch bread cubes (depending on type of bread)*
- 7 large eggs
- 2 cups milk (any kind)*
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/4 cup pumpkin BUTTER (or 1/2 cup pumpkin puree)*
- 3-4 tablespoons brown sugar for topping
- nuts, like pecan or walnuts (optional)