November 30th, 2007 by alice
Tags: Pasta, Shrimp
INGREDIENTS
- 8ouncesnoodles(any kind of noodle pasta)
- 16ouncesshrimp
- 1tablespoonLand o’ Lakes Butter
- 1cupmushrooms
- 1/2cupfresh spinach
- 1garlic clove, minced
- 2teaspoonspepper(I use garlic pepper)
- 1/2cupnonfat milk
- 2teaspoonscornstarch
- 1tablespoonparsley
DIRECTIONS
- Boil water and cook pasta.
- Use cooked frozen shrimp, dethaw and remove tails.
- Melt light butter in skillet and add minced garlic. Cook mushrooms and spinach. Then add shrimp and garlic pepper. Heat shrimp through.
- Add most of milk, except save a few tablespoons Mix cornstarch remaining milk. Stir into shrimp and milk in skillet. Let thicken.
- Drain pasta after cooked. Add shrimp mixture to pasta and add parsley. Mix.
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November 30th, 2007 by alice
Tags: Cranberry, Diabetic, Friendly, Scones, Wheat, Whole
INGREDIENTS
- 1 1/2cupsall-purpose flour
- 1/2cupwhole wheat flour
- 3tablespoonsSplenda sugar substitute
- 1 1/2teaspoonsbaking powder
- 1teaspoonground gingeror cinnamon
- 1/4teaspoonbaking soda
- 1/4teaspoonsalt
- 1/3cupbutter
- 1/2cupEgg Beaters egg substitute, thawed(or 2 eggs, slightly beaten)
- 1/3cupbuttermilk
- 3/4cupdried cranberriesor dried currants
- buttermilk
- 3tablespoonsrolled oats
DIRECTIONS
- Preheat oven to 400 degree F.
- In a large bowl, stir together all-purpose flour, whole wheat flour, Splenda, baking powder, ginger, baking soda, and salt.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Make a well in the center of the flour mixture.
- In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
- Add buttermilk mixture all at once to flour mixture.
- Stir just until moistened (some of the dough may look dry).
- Turn out onto a floured surface.
- Knead dough for 10 to 12 strokes or until nearly smooth.
- Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick.
- Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
- Cut into 8 wedges.
- Place dough wedges 1 inch apart on an ungreased baking sheet.
- Bake for 13 to 15 minutes or until edges are light browned.
- Serve warm.
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November 30th, 2007 by alice
Tags: Marcus, Neiman, Soup
INGREDIENTS
- 1largeonion, chopped fine
- 6tablespoonsbutter
- 3 (3 ounce)cans choppedgreen chilies, drained well
- 4 (14 ounce)cansdiced tomatoes, drained well
- 12ouncescream cheese, cut into bits
- 4cupschicken broth
- 2cupshalf-and-half
- 2tablespoonslemon juice
- 2teaspoonslemon juice
- cayenne
- salt
- monterey jack cheese, shredded
- corn tortilla strips
DIRECTIONS
- In saucepan, cook onion in butter over moderate heat, stirring occasionally until soft.
- Add chilies and tomatoes.Cook 10 min or so until liquid is evaporated.
- Stir in cream cheese.Maintain mod heat until cheese is melted.
- Stir in chicken broth, half and half, lemon juice, cayenne and salt.Heat soup until it is hot, but do not let it boil.
- Serve with mont jack and tortilla strips.
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November 30th, 2007 by alice
Tags: Chicken, Crock, Enchiladas, Pot
INGREDIENTS
- 1 1/2cups choppedcooked chicken
- 1 (20 ounce)canred enchilada sauce
- 1 (10 ounce)cancream of chicken soup
- 12corn tortillas, cut in quarters
- 1cup shreddedmonterey jack cheese
- 1cup shreddedcheddar cheese
DIRECTIONS
- Lightly saute chicken in olive oil and cumin. Undercook. Mix undiluted soup with the chicken into one bowl.
- Toss cheeses together in one bowl.
- Lightly grease bottom of crock pot.
- Put a little enchilada sauce.
- Place a layer of tortillas.
- Spread layer of chicken.
- Sprinkle some cheese.
- Repeat layers. Top with tortillas, enchilada sauce and cheese.
- Cook 4 hours on low.
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November 30th, 2007 by alice
Tags: Chili, Superbowl
INGREDIENTS
- 2lbsground chuck
- 1/2lbmild sausage(I used Bob Evans)
- 1/2lbhot sausage(I used Bob Evans)
- 1largeonion, diced
- 1 (16 ounce)candiced tomatoes
- 1 (16 ounce)candark red kidney beans
- 1 (4 ounce)cantomato paste
- 1 (16 ounce)cantomato sauce
- 1cupwater(used the tomato sauce can and filled 1/2 full so I could get all the sauce out)
- 1teaspoonoregano
- 1teaspoonbasil
- 1/2teaspooncayenne pepper
- 1/4cupchili powder
- 1tablespoonground cumin
- 1teaspoonsalt
- 1teaspoonpepper
DIRECTIONS
- Brown the meat together with the onion in a skillet.Drain and rinse.
- Put into crockpot and add remaining ingredients.
- Let cook on high for 4 hours and then turn to low to keep warm until serving time.
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