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Recipes
Creamy Fettuccine with Ham & Peas
By WaffleCrumbs
Ok, being the cooking rebel that I am, I used full fat cream cheese and half & half
- 1 lb. fettuccine noodles
- 2 cups frozen peas
- 2 T. butter
- 2 garlic cloves, finely minced
- 1 1/2 c. lowfat milk
- 1 (8 oz) light or regular cream cheese, cubed
- 8 oz. thinly sliced deli ham
- 1/3 cup freshly grated Parmesan cheese
Blueberry Lemon Pound Cake
By WaffleCrumbs
adapted from Cooking Light, 1998 (I used full fat cream cheese and a bundt pan)
- 1 3/4 cups granulated sugar
- 1/2 cup butter, softened
- 1/2 cup cream cheese, softened
- 3 large eggs
- zest of 1 lemon (about 1 T.)
- 1/4 cup freshly squeezed lemon juice
- 2 t. vanilla
- 3 cups all purpose flour, divided
- 2 cups fresh blueberries
- 1 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 1 8 oz. carton non fat lemon yogurt (or vanilla if no lemon)
- Cooking spray
- 1/2 cup sifted powdered sugar
- 4 t. lemon juice
Panko Pork Chops with Creamy Gravy
By WaffleCrumbs
I upped the calories a bit by using buttermilk instead of 2% milk and I added about 1/4 c
- 1 egg
- 1/2 c. skim milk
- 1 tsp. dried parsley
- 1 tsp. dried thyme
- 1-1/4 c. Panko Japanese bread crumbs
- salt and pepper to taste
- 4 boneless pork chops (4 oz. each)
- 3 Tbsp light butter, divided
- 1/4 c flour
- 1/3 c fat-free beef broth
- 1-1/2 c 2% milk (less than 2% works fine, but it won’t be as thick)
Layered Caribbean Chicken Salad
By WaffleCrumbs
In 3 qt. glass trifle bowl, layer lettuce, chicken, black beans, tomatoes and mangoes
- 4 c. torn romaine lettuce
- 3 c. cut up cooked chicken
- 1 can (15 oz) black beans, drained, rinsed
- 1 1/2 c. chopped tomatoes
- 2 ripe medium mangoes, seed removed, peeled & chopped
- 3 T. olive oil
- 1/3 c. lime juice
- 1/4 c. chopped fresh cilantro
- 2 T. sugar
- 3/4 t. salt
- 1/4 t. ground cinnamon
- 2 cloves garlic, finely chopped
- Red pepper sauce, if desired
Lemon Basil Chicken
By WaffleCrumbs
Serving Size: 1 chicken breast • Calories: 197 • Fat: 4 g • Carbs: 8 g • Fiber: 0
- 5 chicken breasts
- 2 T. extra virgin olive oil
- 1 T. garlic, minced or chopped
- 1/3 c. white wine or whatever wine you drink
- 2 T. lemon zest
- 1 large bunch of basil, julienned & chopped (I used dried)
- 1 t. salt
- 1/2 t. pepper
- Juice of one lemon, slice & reserve
Berried Delight
By WaffleCrumbs
MIX wafer crumbs, sugar and butter; press onto bottom of 13x9-inch pan
- 35 vanilla wafers, finely crushed (about 1-1/4 cups)
- 1/4 cup sugar
- 6 Tbsp. butter or margarine, melted
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 2 Tbsp. cold milk
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 4 cups fresh strawberries, halved
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 3-1/2 cups cold milk
Pumpkin Better Than Anything Cake
By WaffleCrumbs
Mix cake mix and pumpkin together until smooth
- 1 box yellow cake mix
- 1 15 oz. pumpkin puree
- 1 14 oz. can sweetened condensed milk
- 1 8 oz. cool whip
- 1/2 bag heath bits
- caramel sauce
Blender Hollandaise/Bernaise
By WaffleCrumbs
HOLLANDAISE: Melt butter on stove
- HOLLANDAISE:
- 1/2 lb. butter
- 4 egg yolks
- 2 T. lemon juice
- pinch cayenne pepper
- salt to taste (none if using salted butter)
- BERNIASE:
- Begin with hollandaise
- 2 T. white wine
- 1 T. Tarragon vinegar
- 1 t. dry tarragon
- 2 t. dried chopped onion
- 1/4 t. black pepper
Cream of Crab Soup
By WaffleCrumbs
Cook onion with 1 T. butter
- 1 lb. jumbo lump crabmeat
- 1 T. fresh parsley
- 3 t. Old Bay Seasoning
- 1/4 c. butter + 1 T. butter
- 2 pints heavy whipping cream
- 1 qt. half & half
- cornstarch
- chicken broth
- 1/2 t. salt
- 1/8 t. pepper
- 1 pint milk
- 1/2 c. chopped onion
Chinese Style Ribs
By WaffleCrumbs
Place all ingredients into a Ziploc bag, let soak overnight in fridge, turning frequently
- riblets/country style pork ribs
- soy sauce
- ketchup
- worcestershire sauce
- brown sugar
- ginger
- chopped green onions
- lots & lots of chopped garlic