4 Servings
Pork American
Fry Meat Pork Soup American
2 tbsp. ve oil
1 lb. pork n boneless
2 stalks ery sliced
1 medium on chopped
1/4 cup water
1/2 tsp. dried me leaves crushed
1 can (10 3/4 oz) Cream of ery Soup
1 Hot cooked regular long-grain white e
PREP/COOK TIME: 25 min Slice the pork into thin strips. Heat a medium skillet with 1 tbsp of olive oil. Add the pork and cook until browned, stirring often. Remove pork from pan and set aside. In the same skillet heat the remaining oil. Add celery, thyme and onion and cook until tender, stirring often. Add soup and water and heat to a boil. Return the pork to the skillet and heat through. Serve over hot cooked rice. NUTRITION FACTS: Calories 267 Total Fat 15g, Saturated Fat 2g Cholesterol 67mg Sodium 593mg Carbs 9g Fiber 3g Protein 25g
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Showing posts with label Creamy. Show all posts
Showing posts with label Creamy. Show all posts
Creamy Chicken Casserole
6 Servings
Chicken American
Bake Chicken Soup Main Dish American
2 cups cken cooked and chopped
2 cups e cooked
10 3/4 cans am of mushroom soup
1/3 cup Miracle p Light
3 ea Egg hard-led, chopped
1/4 cup on finely chopped
1/4 teaspoon t
1 cup n flakes
1 tablespoon ter melted
PREP TIME: 25 min TOTAL TIME: 1 hr 5 min SERVING SIZE: 1 cup each Preheat oven to 350? F. Cook the rice according to package directions. Cook the eggs until hard boiled and then chop. Also cook the chicken until no longer pink; chop up. Mix chicken, soup, rice, Miracle Whip, eggs, onion and salt together. Melt the butter and add the corn flakes to combine. Spoon the chicken mixture into a 1 1/2 quart baking dish; top with the cornflake mixture and bake for 35 - 40 minutes or until heated through. SUBSTITUTE: Chopped cooked turkey may be used in place of chicken.
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Chicken American
Bake Chicken Soup Main Dish American
2 cups cken cooked and chopped
2 cups e cooked
10 3/4 cans am of mushroom soup
1/3 cup Miracle p Light
3 ea Egg hard-led, chopped
1/4 cup on finely chopped
1/4 teaspoon t
1 cup n flakes
1 tablespoon ter melted
PREP TIME: 25 min TOTAL TIME: 1 hr 5 min SERVING SIZE: 1 cup each Preheat oven to 350? F. Cook the rice according to package directions. Cook the eggs until hard boiled and then chop. Also cook the chicken until no longer pink; chop up. Mix chicken, soup, rice, Miracle Whip, eggs, onion and salt together. Melt the butter and add the corn flakes to combine. Spoon the chicken mixture into a 1 1/2 quart baking dish; top with the cornflake mixture and bake for 35 - 40 minutes or until heated through. SUBSTITUTE: Chopped cooked turkey may be used in place of chicken.
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Creamy Mini Spinach Frittatas
Creamy Avocado Dip
8 Servings
avocados mexican
avocado dip mexican salsa guacamole Tex-Mex avocados
4 cados
16 oz. r cream
1 can Rotel Original atoes and green chiles
1 Tbsp. lic powder
4 can green les
2 tsp. t
1 tsp. on juice
4 oz. am cheese
Put all ingredients in a blender and mix until smooth. For best flavor, refrigerate for a couple hours before serving.
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avocados mexican
avocado dip mexican salsa guacamole Tex-Mex avocados
4 cados
16 oz. r cream
1 can Rotel Original atoes and green chiles
1 Tbsp. lic powder
4 can green les
2 tsp. t
1 tsp. on juice
4 oz. am cheese
Put all ingredients in a blender and mix until smooth. For best flavor, refrigerate for a couple hours before serving.
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Creamy Avocado Dressing
6 Servings
avocado Mediterranean
Avocado salad dressing cucumber cilantro Garlic Dip avocado Mediterranean
2 tablespoons ve Oil
3 cloves lic
6 tablespoons of fresh antro leaves
1 large cado
1/2 medium umber seeds removed and cut into chunks
1 tablespoon on juice
1 salt and per to taste
Purée olive oil and garlic together until smooth. Next add cilantro, avocado, cucumber, lemon juice and pulse until smooth. Salt and pepper to taste. Enjoy.
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avocado Mediterranean
Avocado salad dressing cucumber cilantro Garlic Dip avocado Mediterranean
2 tablespoons ve Oil
3 cloves lic
6 tablespoons of fresh antro leaves
1 large cado
1/2 medium umber seeds removed and cut into chunks
1 tablespoon on juice
1 salt and per to taste
Purée olive oil and garlic together until smooth. Next add cilantro, avocado, cucumber, lemon juice and pulse until smooth. Salt and pepper to taste. Enjoy.
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Creamy Avocado Dressing
6 Servings
avocado Mediterranean
Avocado salad dressing cucumber cilantro Garlic Dip avocado Mediterranean
2 tablespoons ve Oil
3 cloves lic
6 tablespoons of fresh antro leaves
1 large cado
1/2 medium umber seeds removed and cut into chunks
1 tablespoon on juice
1 salt and per to taste
Purée olive oil and garlic together until smooth. Next add cilantro, avocado, cucumber, lemon juice and pulse until smooth. Salt and pepper to taste. Enjoy.
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avocado Mediterranean
Avocado salad dressing cucumber cilantro Garlic Dip avocado Mediterranean
2 tablespoons ve Oil
3 cloves lic
6 tablespoons of fresh antro leaves
1 large cado
1/2 medium umber seeds removed and cut into chunks
1 tablespoon on juice
1 salt and per to taste
Purée olive oil and garlic together until smooth. Next add cilantro, avocado, cucumber, lemon juice and pulse until smooth. Salt and pepper to taste. Enjoy.
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Creamy Avocado Dressing
6 Servings
avocado Mediterranean
Avocado salad dressing cucumber cilantro Garlic Dip avocado Mediterranean
2 tablespoons ve Oil
3 cloves lic
6 tablespoons of fresh antro leaves
1 large cado
1/2 medium umber seeds removed and cut into chunks
1 tablespoon on juice
1 salt and per to taste
Purée olive oil and garlic together until smooth. Next add cilantro, avocado, cucumber, lemon juice and pulse until smooth. Salt and pepper to taste. Enjoy.
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avocado Mediterranean
Avocado salad dressing cucumber cilantro Garlic Dip avocado Mediterranean
2 tablespoons ve Oil
3 cloves lic
6 tablespoons of fresh antro leaves
1 large cado
1/2 medium umber seeds removed and cut into chunks
1 tablespoon on juice
1 salt and per to taste
Purée olive oil and garlic together until smooth. Next add cilantro, avocado, cucumber, lemon juice and pulse until smooth. Salt and pepper to taste. Enjoy.
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Creamy Avocado Dressing
6 Servings
avocado Mediterranean
Avocado salad dressing cucumber cilantro Garlic Dip avocado Mediterranean
2 tablespoons ve Oil
3 cloves lic
6 tablespoons of fresh antro leaves
1 large cado
1/2 medium umber seeds removed and cut into chunks
1 tablespoon on juice
1 salt and per to taste
Purée olive oil and garlic together until smooth. Next add cilantro, avocado, cucumber, lemon juice and pulse until smooth. Salt and pepper to taste. Enjoy.
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avocado Mediterranean
Avocado salad dressing cucumber cilantro Garlic Dip avocado Mediterranean
2 tablespoons ve Oil
3 cloves lic
6 tablespoons of fresh antro leaves
1 large cado
1/2 medium umber seeds removed and cut into chunks
1 tablespoon on juice
1 salt and per to taste
Purée olive oil and garlic together until smooth. Next add cilantro, avocado, cucumber, lemon juice and pulse until smooth. Salt and pepper to taste. Enjoy.
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Creamy Avocado Dressing
6 Servings
avocado Mediterranean
Avocado salad dressing cucumber cilantro Garlic Dip avocado Mediterranean
2 tablespoons ve Oil
3 cloves lic
6 tablespoons of fresh antro leaves
1 large cado
1/2 medium umber seeds removed and cut into chunks
1 tablespoon on juice
1 salt and per to taste
Purée olive oil and garlic together until smooth. Next add cilantro, avocado, cucumber, lemon juice and pulse until smooth. Salt and pepper to taste. Enjoy.
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avocado Mediterranean
Avocado salad dressing cucumber cilantro Garlic Dip avocado Mediterranean
2 tablespoons ve Oil
3 cloves lic
6 tablespoons of fresh antro leaves
1 large cado
1/2 medium umber seeds removed and cut into chunks
1 tablespoon on juice
1 salt and per to taste
Purée olive oil and garlic together until smooth. Next add cilantro, avocado, cucumber, lemon juice and pulse until smooth. Salt and pepper to taste. Enjoy.
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Creamy Avocado Dressing
6 Servings
avocado Mediterranean
Avocado salad dressing cucumber cilantro Garlic Dip avocado Mediterranean
2 tablespoons ve Oil
3 cloves lic
6 tablespoons of fresh antro leaves
1 large cado
1/2 medium umber seeds removed and cut into chunks
1 tablespoon on juice
1 salt and per to taste
Purée olive oil and garlic together until smooth. Next add cilantro, avocado, cucumber, lemon juice and pulse until smooth. Salt and pepper to taste. Enjoy.
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avocado Mediterranean
Avocado salad dressing cucumber cilantro Garlic Dip avocado Mediterranean
2 tablespoons ve Oil
3 cloves lic
6 tablespoons of fresh antro leaves
1 large cado
1/2 medium umber seeds removed and cut into chunks
1 tablespoon on juice
1 salt and per to taste
Purée olive oil and garlic together until smooth. Next add cilantro, avocado, cucumber, lemon juice and pulse until smooth. Salt and pepper to taste. Enjoy.
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Creamy Chocolate Smoothie
4 Servings
Milk American
smoothie chocolate shakes drinks deserts icecream Milk American
2 1/2 cups of k
1 small pieces
3 tablespoons of Jiff Creamy nut Butter
2/3 cups of natural illa ice ccream
1 as much colate syrup as you want
Mix all of the stuff in the blender for about 1-2 minutes or until it is creamy. Then, add more chocolate syrup if you think that you need it. FINALLY YOU CAN ENJOY IT!!!
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Milk American
smoothie chocolate shakes drinks deserts icecream Milk American
2 1/2 cups of k
1 small pieces
3 tablespoons of Jiff Creamy nut Butter
2/3 cups of natural illa ice ccream
1 as much colate syrup as you want
Mix all of the stuff in the blender for about 1-2 minutes or until it is creamy. Then, add more chocolate syrup if you think that you need it. FINALLY YOU CAN ENJOY IT!!!
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Creamy Beef and Gnocchi Bake
This casserole is quick and easy to prepare with a package of gnocchi, ground beef, and a mix of canned soup.
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Creamy Chicken Enchiladas
Click here for a larger picture of Creamy Chicken Enchiladas
8 Servings
Chicken
American
Main Dish Chicken Advance Bake Winter Kid Friendly American Dinner
1 whole cken
2 can (12 oz) Cream of cken Soup
3/4 cup r cream
1/3 cup k
1 small can Green chili diced
1 small can ves sliced
2 cups ddar cheese grated
1 package Flour tillas
Boil chicken until fully cooked. Debone chicken and cut up. In another bowl, mix 2 cans cream chicken soup, 3/4 cup sour cream, 1/3 cup milk. To chicken add diced green chilies, olives, and 1/2 of the soup mixture. (Other 1/2 will be put on top of rolled tortillas.) Roll up chicken mixtures in tortillas (I use 8 tortillas) and place in 9x13 pan or two 8x8 pans. Spread remainder of soup mixture on top of tortillas and top with grated cheese. Bake at 350 for approximately 35 mintues or until bubbling. This freezes very well.
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8 Servings
Chicken
American
Main Dish Chicken Advance Bake Winter Kid Friendly American Dinner
1 whole cken
2 can (12 oz) Cream of cken Soup
3/4 cup r cream
1/3 cup k
1 small can Green chili diced
1 small can ves sliced
2 cups ddar cheese grated
1 package Flour tillas
Boil chicken until fully cooked. Debone chicken and cut up. In another bowl, mix 2 cans cream chicken soup, 3/4 cup sour cream, 1/3 cup milk. To chicken add diced green chilies, olives, and 1/2 of the soup mixture. (Other 1/2 will be put on top of rolled tortillas.) Roll up chicken mixtures in tortillas (I use 8 tortillas) and place in 9x13 pan or two 8x8 pans. Spread remainder of soup mixture on top of tortillas and top with grated cheese. Bake at 350 for approximately 35 mintues or until bubbling. This freezes very well.
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Creamy Sausage Dip
Seasoned tomatoes, your favorite ground sausage and cream cheese combine to make this simple dip that is perfect with tortilla chips.
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Creamy Turkey Casserole
10 Servings
Turkey
American
Main Dish Bake Winter Turkey American
1 10 3/4 oz Can condensed cream of ery soup Undiluted
1 10 3/4 oz Can of condensed am of mushroom soup Undiluted
1 10 3/4 oz Can of condensed cream of on soup Undiluted
5 ounces veeta processed cheese cubed
1/3 cup onaise
4 cups Cubed cooked key
1 16 oz package Frozen ccoli cuts thawed
1 1/2 cups Cooked d rice
1 1/2 cups Cooked white e
1 8 oz Can sliced er chestnuts drained
1 cups Salad utons
In large bowl, combine the soups, cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms. Transfer to a greased 13-in.x9-in. baking dish. Bake, uncovered, at 350? for 30 min; stir. Sprinkle with croutons. Bake 8-12 minutes loner or until bubbly.
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Turkey
American
Main Dish Bake Winter Turkey American
1 10 3/4 oz Can condensed cream of ery soup Undiluted
1 10 3/4 oz Can of condensed am of mushroom soup Undiluted
1 10 3/4 oz Can of condensed cream of on soup Undiluted
5 ounces veeta processed cheese cubed
1/3 cup onaise
4 cups Cubed cooked key
1 16 oz package Frozen ccoli cuts thawed
1 1/2 cups Cooked d rice
1 1/2 cups Cooked white e
1 8 oz Can sliced er chestnuts drained
1 cups Salad utons
In large bowl, combine the soups, cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms. Transfer to a greased 13-in.x9-in. baking dish. Bake, uncovered, at 350? for 30 min; stir. Sprinkle with croutons. Bake 8-12 minutes loner or until bubbly.
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Creamy Lemon Dressing
10 Servings
Citrus
Uncategorized
Salads Mayo Lemon Citrus
1 c Fat-free plain urt
1/4 c onnaise
3 tb Fresh on juice
1 ts on zest
1 tb ey
1/2 ts t
1/4 ts enne pepper
Whisk together until blended. Makes about 1 1/4 cups. PER SERVING: Calories 48.18; Fat total 3.67 g; Protein 0.86 g; Saturated Fat 0.67 g; Carbohydrates 3.41 g; Dietary Fiber 0.05 g; Calories from fat 66%; Calories from carbs 27%. (C) Popular Holiday recipes copyright Marilyn Harris, 1998. "Cut the Fat in Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie Control Council Nov 1998. URL: http://www.caloriecontrol.org/index.html and gt;from kitpath and at;earthlink.net 12/1/98 Recipe by: Marilyn Harris at ccc* Posted to EAT-LF Digest by kitpath and at;earthlink.net on Dec 01, 1998, converted by MM_Buster v2.0l.
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Citrus
Uncategorized
Salads Mayo Lemon Citrus
1 c Fat-free plain urt
1/4 c onnaise
3 tb Fresh on juice
1 ts on zest
1 tb ey
1/2 ts t
1/4 ts enne pepper
Whisk together until blended. Makes about 1 1/4 cups. PER SERVING: Calories 48.18; Fat total 3.67 g; Protein 0.86 g; Saturated Fat 0.67 g; Carbohydrates 3.41 g; Dietary Fiber 0.05 g; Calories from fat 66%; Calories from carbs 27%. (C) Popular Holiday recipes copyright Marilyn Harris, 1998. "Cut the Fat in Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie Control Council Nov 1998. URL: http://www.caloriecontrol.org/index.html and gt;from kitpath and at;earthlink.net 12/1/98 Recipe by: Marilyn Harris at ccc* Posted to EAT-LF Digest by kitpath and at;earthlink.net on Dec 01, 1998, converted by MM_Buster v2.0l.
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Creamy Baked Potato Soup
6 Servings
Potato
American
Main Dish Soup Slow cook Potato American
1 can am of mushroom soup, condensed
1 1/2 cups evaporated m milk
2 ounces pimientos unined
3 cups atoes diced cooked unpeeled
6 Tbs on Bits
3/4 cup en onion finely chopped
1 teaspoon sley, freeze-dried dried
1/8 teaspoon ck pepper
6 Tbs shredded reduced fat ddar cheese
Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine mushroom soup, evaporated skim milk, and undrained pimiento. Add potatoes, bacon bits, and green onion. Mix well to combine. Stir in parsley flakes and black pepper. Cover and cook on LOW for 2 to 3 hours. Mix well before serving. When serving, top each bowl with 1 tablespoon Cheddar cheese. Per Serving (excluding unknown items): 211 Calories; 6g Fat (25.3% calories from fat); 12g Protein; 29g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 702mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.
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Potato
American
Main Dish Soup Slow cook Potato American
1 can am of mushroom soup, condensed
1 1/2 cups evaporated m milk
2 ounces pimientos unined
3 cups atoes diced cooked unpeeled
6 Tbs on Bits
3/4 cup en onion finely chopped
1 teaspoon sley, freeze-dried dried
1/8 teaspoon ck pepper
6 Tbs shredded reduced fat ddar cheese
Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine mushroom soup, evaporated skim milk, and undrained pimiento. Add potatoes, bacon bits, and green onion. Mix well to combine. Stir in parsley flakes and black pepper. Cover and cook on LOW for 2 to 3 hours. Mix well before serving. When serving, top each bowl with 1 tablespoon Cheddar cheese. Per Serving (excluding unknown items): 211 Calories; 6g Fat (25.3% calories from fat); 12g Protein; 29g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 702mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.
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Creamy Perfect Cheese Cake
16 Servings
Cream Cheese
American
Desserts Advance No Cook Cream Cheese American
1 can (14 oz) densed milk
3 8 ounce am cheese softened
1 teaspoon illa
1/3 cup on juice
1 can (20 oz) Cherry pie filling optional
2 9 oz ham cracker crusts
Place 3 - 8 oz blocks of philadelphia cream cheese in bowl to soften at room temperature. Using electric mixer, beat on high until smooth the cream cheese with can of Eagle brand sweetened condensed milk, vanilla and fresh lemon juice*. Divide equally and pour into 2 prepared graham cracker pie shells. Refrigerate minimun 2 hours before serving. Optional: Spoon a can of Comstock Cherries or Blueberries or slice fresh Strawberries on top before chilling. * Hint: May use bottled lemon juice but freshly squeezed lemon juice makes it taste so much better! YUMMY!
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Cream Cheese
American
Desserts Advance No Cook Cream Cheese American
1 can (14 oz) densed milk
3 8 ounce am cheese softened
1 teaspoon illa
1/3 cup on juice
1 can (20 oz) Cherry pie filling optional
2 9 oz ham cracker crusts
Place 3 - 8 oz blocks of philadelphia cream cheese in bowl to soften at room temperature. Using electric mixer, beat on high until smooth the cream cheese with can of Eagle brand sweetened condensed milk, vanilla and fresh lemon juice*. Divide equally and pour into 2 prepared graham cracker pie shells. Refrigerate minimun 2 hours before serving. Optional: Spoon a can of Comstock Cherries or Blueberries or slice fresh Strawberries on top before chilling. * Hint: May use bottled lemon juice but freshly squeezed lemon juice makes it taste so much better! YUMMY!
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Creamy Pumpkin Eggnog Torte
This is a great holiday dessert. During the holiday season, use eggnog ice cream instead of French vanilla. The dark rum adds an unbeatable flavor.
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Creamy Burrito Casserole
0 Servings
Ground Beef
Mexican
Main Dish Mexican Bake Ground Beef
1 pound und beef
1/2 medium on chopped
1 package o Seasoning
6 large Flour tillas
1 can (12 oz) Refried ns
1 1/2 cups Taco Cheese shredded
1 can (12 oz) am of Mushroom
4 ounce r cream
1 jar Salsa to taste
Brown ground beef and onion and drain. Add taco seasoning and stir in refried beans. Mix soup and sour cream in a separte bowl. Spread 1/2 of sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat/bean mixture over that. Add a layer of cheese. Spoon salsa over the cheese. Repeat the layers, but leave out the salsa, with cheese over the top and bake uncovered at 350 for 25 to 30 minutes.
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Ground Beef
Mexican
Main Dish Mexican Bake Ground Beef
1 pound und beef
1/2 medium on chopped
1 package o Seasoning
6 large Flour tillas
1 can (12 oz) Refried ns
1 1/2 cups Taco Cheese shredded
1 can (12 oz) am of Mushroom
4 ounce r cream
1 jar Salsa to taste
Brown ground beef and onion and drain. Add taco seasoning and stir in refried beans. Mix soup and sour cream in a separte bowl. Spread 1/2 of sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat/bean mixture over that. Add a layer of cheese. Spoon salsa over the cheese. Repeat the layers, but leave out the salsa, with cheese over the top and bake uncovered at 350 for 25 to 30 minutes.
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