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Recipes
Baked Shells With Chicken and Mushrooms
By MaryGladys
Preheat oven to 350° F. Combine pasta, sauce, chicken, peas and mushrooms in large bowl; spoon into 2-quart bakin...
- 2 (10-oz.) container Buitoni® refrigerated Mushroom Alfredo Sauce
- 1 lb medium shell pasta, prepared according to pkg. directions
- 2 cups cooked diced chicken
- 1 cup frozen peas, defrosted
- 2 (4-oz.) cans sliced mushrooms, drained
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Mushroom Sour Cream Pie
By MaryGladys
Preheat oven to 425 degrees
- 12 oz fresh mushrooms
- 9 inch pie shell
- 3 Tbs butter or margarine, divided
- 1/2 cup chopped onion
- 3 large eggs
- 1 cup sour cream
- 1 tsp salt
- 1/2 tsp tarragon leaves, crushed
- 1/4 tsp ground black pepper
- 1/4 cup Swiss cheese, shredded
Blueberry-Filled Dutch Pancake
By MaryGladys
Preheat oven to 450 F. Place butter in a 9-inch pie plate or a 9 or 10-inch ovenproof skillet*
- 1 Tbs butter
- 3 eggs
- 1/2 cup skim or lowfat milk
- 1/3 cup all-purpose flour
- 3 Tbs sugar, divided
- 1/4 tsp salt, optional
- 1-1/2 cups fresh or frozen blueberries (thawed and drained if frozen)
- 1/4 tsp ground cinnamon
- 1/2 cup sliced bananas
Winter Pesto Pasta with Shrimp
By MaryGladys
Prepare pasta according to package directions
- 12 oz Fettuccine, uncooked
- 1 cup chopped fresh kale, stems removed
- 1/2 cup fresh basil leaves (about 1/2 oz.)
- 2 cloves garlic, halved
- 1/4 cup grated Parmesan cheese
- 1/8 tsp salt
- 1 cup plain, non-fat yogurt
- 1 tsp vegetable oil
- 1 lb medium shrimp, peeled and deveined
- 1 medium red bell pepper, cut into bite-size pieces
Mushrooms Parmesan
By MaryGladys
In a large skillet melt butter; add mushrooms, a few at a time, and cook over medium-high heat until golden
- 1 lb fresh mushrooms, whole
- 3 Tbs butter or margarine
- 3 Tbs Parmesan cheese, grated
- 1/8 tsp pepper
Blueberry-Stuffed French Toast
By MaryGladys
French Toast Preheat oven to 400 F
- Cooking spray
- 6 eggs
- 1 tsp grated orange peel
- 2/3 cup orange juice
- 3 Tbsp sugar, divided
- pinch salt, optional
- 1 cup fresh or frozen blueberries (thawed and drained, if frozen)
- 8 slices (1-1/4 inches thick) Italian bread
- 1/3 cup sliced almonds
- Blueberry Orange Sauce
- 3 Tbs sugar
- 1 Tbs cornstarch
- 1/8 tsp salt, optional
- 1/4 cup orange juice
- 1 cup fresh or frozen blueberries
- 1 cup orange sections (about 2 oranges)
Winter Portabella Mushroom Stew
By MaryGladys
Heat 1 tablespoon oil in large nonstick skillet over medium heat
- 4 Tbs olive oil
- 1 large onion, cut into 1/2-inch dice
- 2 tsp chopped fresh rosemary
- 8 oz portabella mushrooms, sliced 1/2-inch thick, gills removed
- 1 lb large white mushrooms, thickly sliced
- 1 can (14.5 ounces) diced tomato
- 3 Tbs tomato paste
- 2 garlic cloves, minced
- 1 tsp sherry vinegar
- 2 Tbs butter (optional)
- Salt, to taste
- Ground black pepper, to taste
- 2 pinches Red pepper flakes
Nectarine Fiesta Nachos
By MaryGladys
To prepare nachos, brush tortilla with water
- 1 6-inch flour tortilla
- water
- 3/4 tsp sugar
- 1/8 tsp cinnamon
- 1 cup frozen nonfat vanilla or peach yogurt
- 4 sliced fresh California nectarines
- 1/2 cup blueberries, sliced strawberries, raspberries, blackberries, or any mixture of berries desired
Breakfast Sausage Casserole
By MaryGladys
Grease 13 x 9-inch baking dish
- 1 pkg. (16 oz.) fresh breakfast sausage, cooked, drained and crumbled
- 4 cups cubed day-old bread
- 2 cups (8 oz.) shredded sharp cheddar cheese
- 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
- 10 large eggs, lightly beaten
- 1 tsp dry mustard
- 1/4 tsp onion powder
- Ground black pepper to taste
Blizzard Party Mix
By MaryGladys
Spray 13 x 9-inch baking pan with nonstick cooking spray
- Nonstick cooking spray
- 2 cups oven-toasted cereal squares
- 2 cups small pretzel twists
- 1 cup dry-roasted peanuts
- 1 cup (about 20) caramels, coarsely chopped
- 2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Premier White Morsels