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Recipes
Fettuccine With Asparagus And Smoked Salmon
By Rander9576
Snap off the ends of the asparagus where they break naturally and peel the stalks
- 1/2 pound fresh asparagus, medium thickness
- Salt
- 1 tablespoon butter
- 1/2 tablespoon minced shallots
- 1 cup heavy cream
- 4 ounces smoked salmon sliced 1/4-inch thick
- Freshly ground black pepper
- 1 teaspoon fresh lemon juice
- 9 to 10 ounces fresh green fettuccine noodles
- 2 tablespoons minced fresh dill
Overnight Sausage and Egg Casserole
By Rander9576
Start by removing the crusts from your bread and lightly buttering one side
- 6-8 slices white bread*
- 1/4 about 1/4 C softened butter (just for buttering the bread slices)
- 4 C grated colby jack cheese
- 12 oz pork sausage, browned and drained if necessary
- 1 4 oz can green chiles, or a 7 oz can if you love ‘em
- 6 eggs
- 2 C milk
- 1 tsp kosher salt
- 1/2 tsp paprika
- 1 tsp oregano
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp dry mustard
Spicy Pork Tenderloin - 10 pts
By Rander9576
Preheat oven to 325 degrees F
- 2 pound pork tenderloin
- Olive oil
- 3 to 4 ounces Cajun rub
- 1 cup fresh spinach leaves
- 1/2 sun-dried tomatoes
- 1 cup shredded jalapeno jack cheese
Greek Rice and Shrimp Bake with Feta Crumble
By Rander9576
directions 1 1. Place stock and bay leaf in a medium saucepan and bring to a boil
- 2 1/2 cups (625 mL) chicken or vegetable stock
- 1 bay leaf
- 1 1/4 cups (300 mL) long-grain white rice
- 2 tbsp (25 mL) olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 tsp (5 mL) dried oregano leaves
- 1/4 tsp (1 mL) hot red-pepper flakes, or to taste
- 2 large tomatoes, seeded and chopped
- 1 large red or green bell pepper
- 1 lb (500 g) large raw shrimp, peeled and deveined, tails left on
- Feta Crumb Topping
- 3/4 cup (175 mL) soft fresh bread crumbs
- 3/4 cup (175 mL) crumbled feta
- 2 tbsp (25 mL) chopped fresh parsley
Slow-Cooker Golden Chicken Pasta
By Rander9576
Turn a slow cooker to low and coat it with cooking spray
- Nonstick cooking spray, for coating the slow cooker
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 to 1 1/2 pounds assorted mushrooms, sliced
- 1 clove garlic, minced
- 1 cup vegetable broth
- 2 to 2 1/2 pounds boneless, skinless chicken breasts, cubed
- Two 15-ounce cans golden mushroom soup
- 16 ounces chive and onion cream cheese
- Two 0.7-ounce packages dry Italian dressing
- Freshly ground black pepper
- 1 pound of your favorite pasta
- Freshly grated Parmesan, for garnish
- Chopped fresh parsley, for garnish
Caramelized Onion-Garlic Potatoes
By Rander9576
Boil cubed potatoes till mash-able
- Servings 4-5
- 7 medium red potatoes, cubed, skins on
- 2 tablespoons margarine
- 1 ⁄2-1 cup onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon brown sugar
- 3 ⁄4 cup sour cream
- 1 1⁄4 cups grated cheddar cheese, divided
- 1 ⁄8 teaspoon pepper
Chicken Enchilada Pinwheels
By Rander9576
Combine all of the ingredients, except for the chicken and tortillas, in a large mixing bowl
- 2 (8-ounce) packages cream cheese, softened
- 1 1/3 cups shredded cheese, preferably a blend of sharp cheddar and pepper jack
- 1 garlic clove, minced
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- Cayenne pepper to taste
- Salt to taste
- Large handful cilantro, chopped(optional)
- 4 green onions, thinly sliced
- 1 (10-ounce) can diced tomatoes with chiles or Rotel tomatoes
- 3-4 cooked chicken breasts, shredded or chopped
- 4-6 large tortillas
Shrimp and Scallop Lasagna (9 ww pts)
By Rander9576
Preheat the oven to 375 degrees F
- Yields 6 servings
- 12 lasagna noodles
- 3 tablespoons light butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 1/2 cups fat free half-and-half
- 1 cup grated Romano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 pound sea scallops, cut in half or quartered if very large
- 3/4 pound medium shrimp, peeled and deveined
- 1/2 cup grated Parmesan
Biscuit-Topped Chicken Potpie | MyRecipes 9pts
By Rander9576
Preheat oven to 425°. Melt butter in a large nonstick skillet over medium-high heat
- 1 tablespoon butter
- 2 cups chopped leek
- 1/4 cup chopped shallot
- 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme
- 1 1/2 cups refrigerated diced potatoes with onions (such as Simply Potatoes)
- 1/3 cup dry white wine
- 1 teaspoon Dijon mustard
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 2 cups chopped roasted chicken breast
- 1 1/2 cups frozen mixed vegetables
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons cornstarch
- 2 tablespoons water
- 2/3 cup half-and-half
- Cooking spray
- 1 1/4 cups low-fat baking mix (such as Bisquick Heart Smart)
- 1/2 cup fat-free milk
- 1 large egg white, lightly beaten
The Cheeseburger Salad
By Rander9576
Classic burger elements become a fast, fun salad--a deconstructed take on a diner favorite
- 12 ounces 90% lean ground sirloin
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Cooking spray
- 1 large red onion, peeled and cut horizontally into 1/4-inch-thick slices
- 1 (10-ounce) package chopped romaine hearts
- 1 1/2 cups chopped tomato
- 3 ounces 2% reduced-fat cheddar cheese, shredded (about 3/4 cup)
- 1/3 cup canola mayonnaise
- 1/4 cup unsalted ketchup
- 2 tablespoons water
- 1 1/2 ounces reduced-fat kettle-cooked potato chips