Category Archives: easy

Beef and broccoli with butternut squash shallots and onions

Broccoli B nut squash Roasted- use half Shallots Onions Package of b broccoli seasoning prepared as directed In a skillet or wok Cook meat- Cook veggies Combine with all sauce Serve Over brown rice

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Spinach Dip

2 blocks 8oz cream cheese 1 SMALL chopped onion (or some frozen chopped onions) 2 cans chopped artichoke hearts 2 cans Rotel 8oz shredded mont. jack cheese 4oz shredded parmesan 2 10oz packages chopped, frozen spinach– THAWED 2 t cumin 2 … Continue reading

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Stuffed Shells

101 cookbooks Stuffed Shells Recipe As I mention up above, you can make the components for this a couple days ahead of time if needed – i.e. sauce, filling. Also, you won’t be able to fit 25-30 shells in your … Continue reading

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Marinated Tomatoes

cooking light Salad: 3 ripe tomatoes, cut into 1/4-inch-thick slices (about 2 pounds) 1 Vidalia or other sweet onion, thinly sliced and separated into rings 1/4 teaspoon salt 1 tablespoon thinly sliced fresh basil 2 teaspoons chopped fresh chives Vinaigrette: … Continue reading

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Walnut and Rosemary Fried Chicken

cooking Light Ingredients 1/4 cup low-fat buttermilk 2 tablespoons Dijon mustard 4 (6-ounce) chicken cutlets 1/3 cup panko (Japanese breadcrumbs) 1/3 cup finely chopped walnuts 2 tablespoons grated fresh Parmigiano-Reggiano cheese 3/4 teaspoon minced fresh rosemary 1/4 teaspoon kosher salt … Continue reading

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Bleu Ribbon Dip

  Serves 8, makes 1 1/2 cups           8       ounces          blue cheese, crumbled           2       cloves           garlic — crushed           1/2   cup               olive oil (depending on the cheese used, this can be reduced)           2       tablespoons   red wine vinegar           … Continue reading

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Teriyaki Salmon Supper

3/4 cup A.1. Lawry’s marinade Ginger Teriyaki with Orange and sesame divided 4   salmon fillets (1 lb.) 2 cups small broccoli florets 1 cup short thin steamed carrots 1 or 2 packages saffron rice 1/4 cup thinly sliced green onions … Continue reading

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