Kathy_S' profile page
Recipes
Mexican Chicken-Vegetable Soup PlusPoints 7
By Kathy_S
1 3/4 cups = 1 serving
- 1 Tbsp oil
- 1 medium sweet onion, chopped
- 3/4 lb ground skinless chicken breast
- 1 1/2 tsp ground cumin
- 1 (32-oz) carton low-sodium chicken broth
- 1 (10-oz) can diced tomatoes and green chiles
- 1 (3/4 lb) sweet potato, peeled and cut into cubes
- 2 Tbsp chopped fresh cilantro
Mom's Turkey Soup Recipe
By Kathy_S
Left over turkey? Make soup!
- Left over Turkey carcass
- yellow onion
- carrots
- celery
- peppercorns
- salt
- thyme
- bay leaf
- garlic
- parsley
- marjoram
- sage
- poultry seasoning
- canned tomatoes
- noodles
Chocolate Cake (with Beets)
By Kathy_S
A scrumptious, traditional chocolate cake that just happens to be fortified with beets
- Batter:
- Nonstick cooking spray
- 1 cup firmly packed light or dark brown sugar
- 1/4 cup canola or vegetable oil or trans-fat-free soft tub margarine spread
- 1 large egg
- 2 large egg whites
- 3 ounces semisweet or bittersweet chocolate , melted and cooled
- 1/2 cup beet puree
- 1/2 cup lowfat 1 percent buttermilk
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Cream Cheese Frosting:
- 1 package (8 ounces) reduced-fat cream cheese
- 3/4 cup confectioners' sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon pure vanilla extract
Curried Chicken Salad Recipe
By Kathy_S
Preheat the oven to 350 degrees F
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 cups good mayonnaise (recommended: Hellman's)
- 1/3 cup dry white wine
- 1/4 cup chutney (recommended: Major Grey's)
- 3 tablespoons curry powder
- 1 cup medium-diced celery (2 large stalks)
- 1/4 cup chopped scallions, white and green parts (2 scallions)
- 1/4 cup raisins
- 1 cup whole roasted, salted cashews
Old Fashioned Apple Crisp
By Kathy_S
Preheat the oven to 350 degrees F
- For the topping:
- 5 pounds McIntosh or Macoun apples
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 1/2 cups flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 teaspoon kosher salt
- 1 cup oatmeal
- 1/2 pound cold unsalted butter, diced
Sesame Slaw
By Kathy_S
Stir the dressing ingredients together
- For dressing:
- 1/4 cup Splenda
- 1/4 cup rice vinegar
- 2 tbsp. sesame oil
- 1/2 tsp salt
- Salad:
- 1 medium Napa cabbage, sliced
- 1 red bell pepper, sliced
- 3 green onions, silced
- Garnish:
- 2 tbsp. sesame seeds, toasted
Chocolate, Cranberry & Oat Bars
By Kathy_S
Prep: 15 min Ready in :37 min Serves: 32 Nutritional Info Calories 160 Protein 2 g Carbs 23 g Fat 7
- 1 cup dried cranberries
- 1/4 cup orange juice
- 1 1/2 cups flour
- 1 1/2 cups quick-cooking oats
- 1 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup margarine
- 1 1/2 cups firmly packed brown sugar
- 2 eggs
- 4 squares semi-sweet chocolate, coarsely chopped
- 1/2 cup pecan pieces
Shepherd's Pie (Best of Bridge)
By Kathy_S
Top with garlic mashed potatoes
- 1.5 lbs of lean ground beef or left over roast
- 1 cup chopped onions
- 2 garlic cloves, minced
- 1/4 cup flour
- salt and pepper to taste
- 1/4 tsp dried thyme
- 1/4 tsp dried savory
- 10 oz can beef broth
- 1/2 can water
- 2 tsp worcestershire sauce
- 1 bay leaf
- 1/2 cup finely chopped carrots
- 1/2 cup frozen corn
- Garlic Mashed Potatoes
- 2 lbs (5 - 6 medium) potatoes, peeled and cubed
- 6 garlic cloves, peeled, and lightly crushed
- 3/4 cup 2% milk or buttermilk
- salt and pepper to taste
- 1 egg, lighly beaten
"Land of Nod" Cinnamon Buns
By Kathy_S
Make the night before so they rise overnight and pop them in the oven in the morning for fresh cinnamon buns
- 20 frozen dough rolls
- 1 cup rown sugar
- 1/4 cup banilla instant pudding
- 1 - 2 tbsp cinnamon
- 3/4 cup raisons (optional)
- 1/4 to 1/2 cup melted butter
Brussels Sprouts with Chestnuts, Pncetta and Parsley
By Kathy_S
Trim the bottoms off each of the sprouts, cutting a cross into each as you go, or at least a slash
- 2 lbs Brussels sprouts
- 8 oz pancetta, rind removed and cut into 1/2 inch cubes
- 1 tbsp vegetable oil
- 2 tbsp butter
- 8 oz vacuum-packed chestnuts
- 1/4 cup Marsala
- Large bunch parsley, chopped to give about 1 cup