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Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl. stir the picante sauce, chicken and cheese in a large bowl,. spoon about 1/3 cup chicken mixture down the center of each tortilla. roll up the tortillas and place seam-side up in a lightly greased 11x8-inch shallow baking dish. pour the remaining picante sauce over the filled tortillas. cover the baking dish. bake at 350f for 40 minutes or until the enchiladas are hot and bubbling. top with the onion. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a glass bowl combine the onions, 2 tbsp green chilies, and 1 tbsp butter. microwave on high for one minute. add taco sauce, 1/4 cup sour cream, and chili powder. stir in turkey and 1/2 cup shredded cheese. divide the mixture among the tortillas. roll tortillas and place seam side down in 9 x 13 inch baking dish. microwave remaining 2 tbsp butter until melted. blend in flour. slowly stir in broth. microwave on high for three to four minutes, stirring every minute, until thickened. stir in remaining sour cream and peppers. pour mixture over enchiladas. bake 45 minutes at 325 degrees. sprinkle with remining cheese and tomatoes. return to oven until cheese is melted. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. boil chicken until done. shred chicken when cool and set aside. mix cream of mushroom soup and sour cream. add salsa to sour cream mixture until it is pinkish in color (bowl #1). set aside 1 cup of mixture in a seperate bowl (bowl #2). add the shredded chicken to bowl #1 and mix well. scoop mixture into tortillas and roll into enchiladas. place in a greased pan. pour mixture from bowl #2 over the enchiladas. top with shredded cheese. bake for about 20 minutes or until the cheese is completely melted and the edges of the tortillas are slight brown in color. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook chicken over medium heat until done. mix water and spices in a mason jar. shake well. add to meat mixture. on low heat in a small pan, melt cream cheese. add green chili salsa and green chilies. simmer 2 minutes. in a bowl combine all ingredients save the cheese. mix well. in a ziplock baggy mix cheeses. in a 3 quart crockpot layer with mixture and then 1/4 cheese. do this until out of ingredients. cook on low for 3 hours or until cheese is melted and bubbly. serve with sour cream. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1. preheat oven to 350°f cook chicken as desired (boiling is recommended), until no longer pink. let chicken rest, then shred with a fork. 2. in a medium sauce pan combine cream of chicken, rotel, and sour cream and bring to a slow boil. set aside 1 1/2 cups of soup mixture, then add shredded chicken to sauce pan. 3.place 1-2 spoonfuls of chicken mixture into a tortilla, sprinkle with cheese, and roll. place in a 9" x 12" pan (glass is best), and repeat with remaining tortillas. once finished pour remaining soup mixture over the top, top with cheese blend, cover with foil, and place in the oven for 20-25 minutes or until cheese is melted. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees and lightly grease a large baking dish. in a medium saucepan over medium heat, melt the butter and saute the green onion until tender. add garlic powder, then stir in the green chilis, cream of chicken soup and sour cream and mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add chicken and 1/2 c of shredded cheese and stir together. fill each tortilla with the chicken mixture and roll up. place seam down in the prepared baking dish. in a small bowl, combine the reserved 3/4 of sauce with the milk. spoon over rolled enchiladas and top with remaining cheese. bake in preheated oven 35 minutes or until cheese is bubbly. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. in a medium saucepan over medium heat, melt the butter and saute the green onion until tender. add the garlic powder, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together. fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish. return the 3/4 mixture to saucepan and mix with the milk and the other 1/2 cup of cheese.spoon over the rolled tortillas, pour can of enchilada sauce all over it and then top with cheese. bake in preheated oven for 30 minutes, or until cheese is bubbly. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees f. in medium saucepan melt butter and saute onion and garlic until tender. set aside 3/4 cup of the soup mixture. stir in green chilies, sour cream, and soup; mix well. stir in chicken and 1/2 cup of cheese. fill tortillas with chicken mixture; roll up. place seam side down in ungreased 12x8 inch baking dish. in a small bowl, combine the reserved 3/4 cup soup and milk; spoon over tortillas,. bake 30-35 minutes or until bubbly. sprinkle remaining cheese on cooked enchiladas. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees. place the pie crust in a glass pie pan. in a medium bowl, whisk eggs until well blended then beat in half and half. stir in chicken, chips, cheeses, salsa, green chiliesand salt. pour into pie crust filled plate. bake 65 minutes or until crust is a light golden brown and a knife inserted into pie comes out clean. let stand 10 minutes before cutting. garnish with sour cream, and /or guacamole. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put chiken, taco seasoning, and onions in skillet. cook completely. in bowl mix remaining ingredients. in 9x13 pan spread sour cream mixture to cover bottom. layer 2 tortilla shells, chicken, sour cream mixture, cheddar cheese. repeat. bake at 350* for 35 minute. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put chiken, taco seasoning, and onions in skillet. cook completely. in bowl mix remaining ingredients. in 9x13 pan spread sour cream mixture to cover bottom. layer 2 tortilla shells, chicken, sour cream mixture, cheddar cheese. repeat. bake at 350* for 35 minute. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 deg. in medium saucepan, melt margarine. add onion and garlic and sautee until tender. stir in olives, chiles, sour cream, and soup. mix well. reserve 3/4 cup sauce and set aside. add chicken and cheese. stir over low heat until cheese is melted. warm tortillas either in the microwave or in a skillet with a little oil. fill tortillas with approximately 4 oz. chicken filling. fold sides and then top and bottom. place seam side down in ungreased 13 x 9 baking dish. add reserved sauce and milk to saucepan and mix. spoon over filled tortillas. bake for 30 to 35 minutes. you may top with additional cheese and olives. (i usually don't). | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: shred and separate the canned chicken a little with a fork so that there are not any huge chunks. put chicken and all of the other ingredients, except the cheeses, into a large crock pot. stir together until it is a uniform mixture. heat over low heat for 2 hours. turn crock pot heat up to high, after 30 minutes stir in the cheddar cheese until it melts and completey incorporates. continue to cook and about 20 minutes before serving, stir in cream cheese until dip is smooth and creamy. taste dip at this point, and add spiciness as needed! lower heat to warm setting, and stir as needed. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1. mix chicken, cream cheese, and green chilis. 2. divide mixture evenly between tortillas. 3. place seam side down in a 9x13 in baking dish. 4. pour both cans of sauce over enchiladas. 5. sprinkle shredded cheese on top. 6. bake at 375 degrees for 20 minutes or until cheese melts and sauce is bubbly. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: * mix all ingredients (except tortillas and chicken) in a large bowl. * set aside about 1 cup of the mixture. * mix in shredded chicken. * spread the mixture you set aside on the bottom of a greased baking dish. * heat tortillas in microwave so they'll be easy to roll. * spoon in mixture in each tortilla, roll and put in baking dish * repeat until finished. * pour mixture and sprinkle shredded cheese on top of tortillas. bake at 350: 20-25 minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: meat mixture- heat oil in medium skillet over med-hi heat. add chicken, onion, and green chilies; saute until browned, then add taco seasoning and prepare according to package directions. cheese mixture- in a medium bowl, mix sour cream with cottage cheese and season with salt and pepper; stir until blended well. preheat oven to 350. assemble- heat tortillas, place spoon of meat, spoon of cheese mixture and shredded cheese. roll up and place in lightly greased 13x9 pan. top with remaining meat and cheese, enchilada sauce and shredded cheese. bake- 350 for 30 minutes or until cheese is melted and bubbly. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil chicken breasts in water with boulion and onion. shread chicken and add remaining ingredients, reserving 1/4 cup of cheese. spoon mixture into tortillas (follow package directions to soften) and place in baking dish. bake at 375 degrees for 15 minutes. top with remaining cheese and bake for 5 minutes more. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: get out a large crockpot. dice onion, celery, and green pepper. set aside for just a minute or two! pour enchilada sauce, beans and tomatos in crockpot. add spices and diced veggies. give it a stir! layer uncooked chicken breasts on top of mixture in crockpot, and season them with a little salt and pepper. put the lid on and turn the crockpot on -- cook on low for 7-8 hours, or on high for 4 hours or so. pull the chicken pieces out of the crockpot and pull them apart a little bit if they didn't fall apart enough on their own. add them back into the crockpot and give it a stir. ladle into bowls and top with a dollap of sour cream and baked tostitos if you'd like! now eat! | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add vegetable oil to a large pot over medium heat. add chicken breasts to pot and brown for 4 to 5 minutes per side. set chicken aside. add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to look translucent. add chicken broth. combine masa harina with 2 cups water in a medium bowl and whisk until blended. add masa mixture to pot with onions, garlic, and broth. add remaining water, enchilada sauce, cheese, and spices to pot and bring to a boil. shred the chicken into small, bite-size pieces and add it to the pot. reduce heat and simmer soup for 30 to 40 minutes or until thick. serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. in a large bowl mix chicken and cheese. keep some cheese out for topping. fill the tortilla shells with the chicken and cheese. about a handful. wrap up the shells and place them in a pam sprayed 13x9 cooking dish. place the shells quite close together - but enough room for sauce to seep in between them. once all the shells are in the pan. in the same bowl, mix the soup, tomatoes, and sour cream. spread the sauce over the shells. sprinkle remaining cheese on top. cover with foil and bake for 45-50 minute. remove foil and cook for additional 10-15 minute. let sit for 10 mins before serving. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix soup, sour cream, slasa, and chili powder. mix 1 cup of the salsa mixture with the chicken and cheese. spread about 1/4 cup chicken mixture down the center of each tortilla. toll up and place seam side down in 3-quart shallow baking dish. power remaining salsa mixture over enchiladas. cover. bake at 350 degree f for 40 minutes or until hot. top with hot enchilada sauce or green chile. serve and enjoy! | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: rinse chicken, and lay on towels to drain while you mix the flour with the dry spices. one piece at a time pop the chicken pieces at a time into a plastic bag containing the flour mix. brown the floured pieces in the olive oil using more oil if you need to(we try to watch that), then place into roasting pan. sprinkle on the slivered onion. add in about 1/8" water and cover with lid. bake in 350 degree oven for 45 minutes to one hour. place on serving platter to serve -- the drippings make excellent gravy for mashed potatoes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: i boiled a whole chicken i had to make this recipe, but cooked chicken meat will suffice. put a little sauce in the bottom of an 8x8 casserole dish. mix about 3/4 c sauce with 3/4 can of drained mushrooms, shredded chicken, 3/4 chopped onion,1/2-. 3/4 c cheese, and seasoning to taste. roll even amounts of mixture into tortillas in casserole dish. spread remaining chopped onion and mushroom on top and cover with cheese. bake at 350 for 20-30 minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: shred or cut up chicken and season with salt and pepper. place handful of chicken and handful of cheese in each tortilla. roll up tortillas and place seam side down in a greased 9x13 pan. spread remaining cheese over tortillas. pour whipping cream over the top. cover with foil and let sit overnight in fridge or bake at once (or freeze). bake 350 degrees for 30-40 minute. serve with sour cream and salsa -- enjoy! | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook chicken throughly then cut into pieces or shred. combine shredded chicken, cream cheese, salsa verde in pot and heat until cream cheese is melted and mixture is bubbly. spoon mixture into tortillas and roll closed placing into 9x13 baking dish. once baking dish is full, pour green enchilada sauce on top then sprinkle on cheese. bake 350 for about 30 minutes until cheese is melted and bubbly. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the chicken and then put it in a food processor until it is really finely shredded. mix the green chiles, the sour cream and 1/2 cup of cheese together. preheat the over at 350 degrees. add a little enchilada sauce to the bottom of a 9x12 pan. add a little of the mixture to each tortilla shell and put in the pan and then add the rest of the cheese and sauce to the top of the tortilla shells. cook in the oven for 20 minutes covered with foil. remove foil and cook for another 5 minutes to help melt the cheese. enjoy! | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: salt pepper and bake the chicken leave slightly uncooked. mix the sour cream, cottage cheese, cream of chicken and garlic salt together. warm flour tortillas in microwave shred the chicken and wrap it in the tortillas with cheese if you want. make sure tortillas are open on both ends. when your out of chicken pour the sour cream sauce evenly over the tortillas and sprinkle cheese on top if you want. put in pre heated oven for 20 minutes at 400â°. let it cool. the longer they sit the better the flavor. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute the onion in butter for 5 minutes. add green chilies (drained) and saute 1 minute more. stir in the cream cheese (cubed) and chicken. cook, stirring constantly, until cheese melts. spoon 2 to 3 tablespoons down the center of each tortilla. roll tortillas and place seam side down in a sprayed 13x9 baking dish. top with schredded monterey jack cheese. drizzle evenly with whipping cream. bake at 350 for 45 minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix sauce then boil 2 minutes reduce heat and simmer 30 minutes. combine chicken and 3/4 lb jack cheese, 3/4 lb cheddar and half sauce. dip tortillas in hot oil 10-15 seconds then into sauce then fill with chicken mixture. fill 9 x 13 pan with enchiladas then cover them with remaining sauce top with cheese bake at 350 for 15-20 minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put chicken in bowl and put lime jice and salt and leave for 1 hour. in pan2-4 tablespoon water add in chicken and cover and cook it for 20 mins on lower heat. now mix flour,salt pepper paprika ,mustard powder and bread crumbs. whisk egg whites with 1 tablespoon water. now steam chicken dip in whites and then flour mix. and fry until chicken trun golden.then serve it. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: soften onions in a small amount of oil. add crushed red pepper, jalopenos, chicken. when chicken is cooked through out, remove from pan and shred. ( i used two forks to pull apart.) then return to pan. add soup, spices, rice and cook for roughly 30 minutes. remove from heat, add cilantro. cool enough to handle. spread a small amount refried beans on tortilla then add chicken mixture. top with small amount of cheese and roll up. place in lightly greased pan and bake until slightly browned at 350. usually between 10-15 minutes. serve with sour cream. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. cook pasta according to package directions; drain. rinse; drain and set aside. in skillet cook peppers, onion, jalapeno, and salt in hot oil over medium heat 5 minutes or until tender. stir in chicken, beans, seasoning mix, and 1/2 cup enchilada sauce. cook and stir 5 minutes. stir in 1/2 cup each of the cheese and green onions. divide filling among shells. spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. arrange shells atop sauce. drizzle with remaining enchilada sauce. bake, covered, 30 minutes. uncover; sprinkle with remaining cheese. bake 5 minutes more or until cheese melts. sprinkle with chips and remaining green onions. serve with avocado dip and/or sour cream. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350°f cook and stir onions in hot oil in large skillet on medium heat 4 to 5 minute or until crisp-tender. stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese. spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. cover. bake 15 to 20 minute or until heated through. special extra: sprinkle with chopped tomatoes and sliced green onions before serving. nutrition information per serving: 560 calories, 24g total fat, 10g saturated fat, 135mg cholesterol, 1090mg sodium, 40g carbohydrate, 4g dietary fiber, 7g sugars, 45g protein, 25%dv vitamin a, 15%dv vitamin c, 30%dv calcium, 20%dv iron. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in sauce pan, boil water covering chicken. cool. shred. if using fresh spinach, steam covered 3-5 minute drain well. in a large bowl, combine chicken, spinach and scallions. set aside. combine sour cream, yogurt, flour, cumin and salt. stir in milk and green chillies. divide sauce in half. set one portion aside. combine one portion of sauce and the chicken-spinach mixture. divide the filling among the tortillas. roll and place seam side down in an ungreased 2 qt baking dish. before baking, spoon other half of sauce over tortillas. bake, uncovered at 350 for 25 minutes sprinkle with cheese, let stand for 5 minutes serve. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in large skillet on medium heat; add chicken; cook and stir 3 minutes. add taco seasoning; cook for an additional 2 minutes or until chicken is no longer pink. stir in salsa, beans, corn and 1 cup cheese. spray bottom of 13x-9-inch baking dish with nonstick cooking spray; spread 1/2 cup enchilada sauce on bottom of 13x9-inch baking dish. soften tortillas according to package directions. place 2/3 cup chicken mixture down center of each tortilla; roll up. place in dish, seam-side-down. pour remaining sauce over tortillas; sprinkle with remaining cheese, olives and onions. bake in preheated 375°f oven 20 minutes or until cheese is melted and filling is hot. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil chicken breasts in water approximately 20 minutes or until done. remove, let cool and shred or thinly slice. (a whole chicken can be cooked and shredded as well.) heat oil in skillet. add cumin, garlic, onion and jalapeño; stir-fry 3 minutes. add cooked chicken, salt and pepper, and red pepper. simmer to warm through. fill tortillas with equal portions of refried beans and chicken mix. roll up and place in a baking dish large enough to fit all 8 enchiladas. pour enchilada sauce over the top and sprinkle with shredded cheese. bake at 350º f for approximately 20 minutes or until cheese is melted and enchiladas are warmed through. serve each with 1 tablespoons fat-free sour cream. makes 8 enchiladas. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine soup and sour cream; stir in chicken, chiles and olives. spoon â…“ to ½ cup chicken mixture down the center of each tortilla; top with 1-2 tbsp cheese. roll up and place seam side down in a greased 13x9 dish. pour enchilada sauce over top; sprinkle with remaining cheese. bake, uncovered @ 350 for 35 minutes or until heated through. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook chicken in olive oil until almost done. add peppers, onions, and seasonings. once chicken is no longer pink, add tomatoes, tomato sauce and pickled jalapenos cook down slightly. add the spinach and cook until wilted. add 1 cup of shredded cheese and sour cream until well blended. in a 9x13 glass casserole dish, cover the bottom with enchilada sauce. twice layer tortillas, meat mixture and end with tortillas, top it off with the rest of enchilada sauce and remainder of shredded cheese. bake uncovered @ 350 for 30 minutes. let it sit for 10 minutes to set. top with sour cream. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. combine chicken stock and breast in a large skillet and cook until breast is throughly cooked. when chicken has cooled, tear it to bite sized pieces. chop green pepper and put it in a bowl with torn chicken. mix flour, sour cream and salt, then add in milk and mix. pour half the mix over your bowl of chicken and green pepper. construct your enchilada's and put them seam side down in a baking pan, pour the remaining sauce over them. bake, covered, for 20 minutes. bake, uncovered for 20 minutes. sprinkle cheese over top and let sit for 5 mins, then enjoy! | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: use a 6-quart slow cooker. pour the enchilada sauce and tomatoes into the bottom of the stoneware insert. add the beans, celery, onion, and spices; stir to combine. place the chicken on top. cover and cook on low for 7-8 hours, or until the flavors have combined. if your chicken has bones, fish the bones out before serving. serve with cheddar cheese and a dollop of sour cream on top. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 450 . rub the olive oil and 3 cloves of garlic over chicken. cut the lemon in half and place in the cavity of the chicken along with the remaining cloves of garlic and rosemary. sprinkle salt and pepper over the chicken. place chicken in black iron skillet. roast for 30 minutes, then turn oven down to 350 and roast for an additional hour . brine recipe : place 1 c salt and 5 quarts of water in a large container and stir to dissolve the salt. submerge chicken in brine making sure it is completely covered with brine, cover and refrigerate for 3 to 8 hours. remove chicken from brine, rinse well and pat dry. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven 400*. heat olive oil in skillet and add diced onion, then garlic. while onion is cooking, shred rotisserie chicken. add chicken, green chilies and cream cheese to skillet. stir well to combine as the cream cheese melts. once cheese is melted, remove from heat. spoon chicken filling in each tortilla, rolling it up and placing in a 9x13 pan, seam-side down. once pan is filled with rolled enchiladas, pour enchilada sauce on top and sprinkle with cheese. bake 20 minutes, until cheese is melted and sauce is bubbling. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix chicken, onion an dcheese together and set aside. in medium saucepan, combine remaining ingredients over low heat and stir until bubbly. roll chicken/cheese mixture in tortillas, place in well-greased (or sprayed) 9x13 pan, seam-side down. pour soup mixture over all. bake at 350f 25-30 minutes. serve with salsa and tortilla chips, if desired. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix all the ingredients together except for the bread crumbs. shape the mixture into balls; roll in bread crumbs. bake at 350 degrees for 40 minutes on a lightly greased baking sheet. you can serve them with or without a dipping sauce consisting of 1/2 cup sour cream and 3/4 cup mild enchilada sauce. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sauté garlic in butter until tender. stir in flour until well-blended, gradually stir in broth and bring to a boil. cook and stir for 2 minutes or until bubbly. add tomato sauce and seasonings and heat through. add about 1/2 c sauce to shredded chicken. -just enough to moisten chicken. i usually roast chicken with onion. i add in to mixture too. pour 1 c sauce in bottom of 9x13. fill each tortilla with a bit of chicken and cheese, fold over and place seam side down. -mine always break when filling. it's ok. continue until pan full of snuggled up enchiladas. top with remaining sauce, cover with foil and bake at 375 degrees for 20 minutes. sprinkle with remaining cheese and bake uncovered another 15 minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees (f). stir the soup, sour cream, picante sauce and chili powder, chicken, cheese, spread chicken mixture down the center of each tortilla. roll up and place, seam down, in a 13x9 baking dish. cover with enchilada sauce. bake in oven until enchiladas are hot and bubbly. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1. first dice chicken not to large cook on med high in frying pan 2. while the chicken is cooking slice the olives and grade the cheese. 3. put thin layer of alfrado sauce in a glass pirex pan semi large 4. when the chicken is done grab tortilla and put a table spoon of sauce on the inside of the tortilla 5. use hand full of chicken . olives , light on the cheese roll tortilla up place in pan finsh that 6. put a layer of alfrado sauce on top about half the jar 7.top with chesse and left over chicken olives if any 8. bake at 350 10-15 min till chesse is melted 9.can top with sour cream or salsa. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. stir in chicken. place 1/4 cup chicken mixture down the center of each tortilla. roll up and place seam side down in two greased 13-in.x 9-in, baking dishes. in a large bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas. bake, uncovered, at 350*f. for 30-40 minutes or until heated through. sprinkle with cheese; bake 5 minutes longer or until cheese is melted. note: i"ve made this with her kids -- they loved it. the second time we made it we added mexican style corn and white rice in with the chicken -- to me it was even better. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre heat oven 350 degreees. melt butter or heat oil in large frying pan. saute chicken, onion, 1/2 salsa, hot peppers, cream cheese, and cumin. when chicken is cooked add 1/2 shredded cheese. spray pan with pam and line with foil (i use a brownie pan). spoon mixture into tortillas, roll up and fold ends inches. place in pan seam side down. top with remaining salsa and cheese. bake 15 min uncovered. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. grease a 9x13 pan. mix chicken and 1 cup cheese. roll up in tortillas and place in pan. in a sauce pan, melt butter, stir in flour and cook 1 minute. add broth and whisk until smooth. heat over medium heat until thick and bubbly. stir in sour cream and chilies. do not bring to boil, you don't want curdled sour cream. pour over enchiladas and top with remaining cheese. bake 22 min and then under high broil for 3 min to brown the cheese. *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. just make and freeze the enchiladas. make the sauce the day of. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, combine shredded chicken, cream cheese and mayonnaise. mix well. add cheddar cheese and mix. add green chiles, jalapeño, creole seasoning and cayenne pepper or hot sauce. (add more or less depending on how much heat you want.). pour into 9x12 baking dish. bake at 375 uncovered for about 20 minutes, until brown around the edges. serve warm with tortilla chips. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large mixing bowl beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. stir in chicken. place 1/4 cup of mixture down the center of each tortilla. roll up and place seam side down in 2 greased 13x9x2 baking dishes. in a bowl combine the soup, sour cream, milk and chilies. pour over enchiladas. bake uncovered for 30-40 minutes until heated through. sprinkle with cheddar cheese and bake 5 minutes longer or until cheese is melted. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. coat 9 in square baking dish with cooking spray. chop tomato, set aside. cook peppers and onions in non-stick pan, until onions are translucent, set aside. combine chicken, onion, pepper, 3/4 cup re-fried beans and 1/2 can enchilada sauce. spoon mixture equally down center of tortillas. roll tortillas around filling and place, seam side down, in baking dish. spoon remaining beans around edges of casserole. pour remaining enchilada sauce over top, sprinkle tomato, olives and then cheese over enchiladas. cover with foil and bake 15 minutes. remove foil, bake additional 5 - 10 minutes or until heated through, and cheese is melted. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix chilies, sour cream soup olives and half of the cheese together. divide mixture in half. to one half of mixture add chicken and roll into tortillas. place in large, nongreased pan. cover tortillas with remaining mixture. top with cheese and bake at 350 for 30 minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil chicken breasts for 15 minutes. cut into pieces. melt 1/4 cup butter and mix with onions. sautee with salt and pepper. add chicken and 1.5 cups cheese. remove from heat. roll mixture into tortillas. melt other 1/4 cup butter and combine with 1/2 cup flour. whisk together. add chicken broth. stir constantly until simmering. stir in sour cream and chiles. pour over tortillas. bake for 20 minutes at 425. sprinkle with leftover cheese. bake for additional 5 minutes. serve. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: filling: in medium bowl mix confectioners sugar, butter, milk, gran. sugar and vanilla w/hands til blended, mix in peanut butter. line jelly roll pan w/wax paper. roll heaping tsp of filling into 3/4" balls. refrigerate at least 2 hrs or til firm. melt chocolate and shortening in small saucepan and scrape into small bowl. one at a time, spear peanut butter balls on toothpick and dip into melted chocolate. lift out, let chocolate drip off. return to lined pan. before chocolate sets, sprinkle w/non-pareils. refrig. 10-15 minutes to firm chocolate. store airtight for up to 2 weeks. | preheat the oven to 375°f. in a large bowl, mix together the flour, brown sugar, baking powder and salt. in a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas. stir the wet ingredients into the dry ingredients just until moistened. spoon the batter into 12 well greased muffin cups. bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. makes 12 muffins. lucy waverman’s fast and fresh cookbook. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees. mix thoroughly, flour, butter and confectioners sugar. press into 8x8x2" pan building edge up to 1/2". bake for 20 minutes. beat remaining ingredients till lite and fluffy. pour over hot crust. bake about 25 minutes or just until no imprint remains when lightly touched in center. cool. sprinkle with confectioners sugar. cut into squares. | preheat oven to 450 degrees. spray a non-stick 9 x 9 inch pan with non-stick cooking spray and set aside. saute the onion slices in a nonstick skillet until soft and slightly browned. add yogurt, dill weed and salt; mixing well. in a medium size bowl, combine the flour, cornmeal, sugar, baking powder, oil, fat free milk and egg; mix well. add corn and a few dashes of tabasco sauce. pour the batter into prepared pan, spread with onion mixture and sprinkle with grated cheese. bake for 25 to 30 minutes or until lightly brown. cut into 9 squares and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 325 degrees. in a large bowl, cream butter and sugar with electric mixer. scrape sides of the bowl. add lemon juice, zest and flour and mix thoroughly on low speed. shape level tablespoons of dough into logs on ungreased cookie sheet. bake 15-20 minutes until cookie spreads and is very light brown in color. cookies may be dipped in soft lemon frosting or melted chocolate on one end. chill to set chocolate or frosting. | assemble all ingredients; preheat oven to 350°f. in a large mixing bowl with paddle attachment, place butter, truvia™ natural sweetener and egg. cream together ingredients for 1½ minutes, set aside. in a medium bowl blend flour, cornstarch and salt together. fold dry ingredient mixture into the creamed butter batter. using a large spoon portion dough unto parchment lined cookie sheet; spacing approximately 1½ -2” apart. flatten cookies gently with the bottom of a glass dipped into the 2nd cornstarch. bake in oven for 10-12 minutes or until edges of cookies are light golden brown. place cookie sheet on cooling rack for 20- 30 minutes before removing cookies. optional garnish: dust cookies with powdered truvia™ natural sweetener. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a shallow dish, beat together the eggs and the mustard. in another dish, mix the breadcrumbs, the salt and pepper. dip chicken strip into the egg mixture first, than into the breadcrumbs. to keep your hands clean, use thongs when dipping into eggs to the breadcrumbs. heat oil in a non-stick skillet to high temperature, and cook strips until golden brown. you can enjoy these fingers with sweet-and-sour sauce, or my favorite, a mix of half sweet-and-sour sauce and half chili sauce. | cut chicken into 1 inch strips, or"fingers" about 3 inches in length. mix together remaining ingredients, (except breadcrumbs and 3 tbsp. margarine), in a bowl and add chicken and mix well, insuring that chicken is coated on all sides. allow chicken to marinate in this for at least 20 minutes. coat chicken in breadcrumbs, shaking off excess, and place chicken fingers on plate. heat margarine in skillet over medium heat; add chicken fingers, and cook until browned and crispy, about 5 minutes per side. add more margarine to the skillet if necessary. drain fingers on paper toweling. serve hot with tabasco sauce, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 425 degrees. in a shallow bowl, combine crushed cornflakes, parsley, and salt. cut chicken breasts into strips 3/4 inches by 3 inches. in a bowl, combine the 2/3 cup blue cheese salad dressing, water and hot pepper sauce. add chicken, and stir to coat. roll chicken pieces individually in crumb mixture to coat. place chicken strips in a single layer in two lightly greased 15x10x1 baking pans. bake one pan at a time for 18-20 minutes or until chicken is no longer pink, and crumbs are golden. to serve, transfer chicken to a serving platter. serve warm with celery sticks, and additional blue cheese dressing for dipping. | cut chicken into 1 inch strips, or"fingers" about 3 inches in length. mix together remaining ingredients, (except breadcrumbs and 3 tbsp. margarine), in a bowl and add chicken and mix well, insuring that chicken is coated on all sides. allow chicken to marinate in this for at least 20 minutes. coat chicken in breadcrumbs, shaking off excess, and place chicken fingers on plate. heat margarine in skillet over medium heat; add chicken fingers, and cook until browned and crispy, about 5 minutes per side. add more margarine to the skillet if necessary. drain fingers on paper toweling. serve hot with tabasco sauce, if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: start preheating oven to 375. while that is happening -- saute onions, peppers, and mushrooms in one tbsp butter or margarine over medium heat for 10 minutes. while vegetables are cooking, toss cheese and flour together. combine eggs, milk and seasoning and mix together. add cheese and vegetables to egg mixture and mix well. pour into greased pie dish and bake at 375 degrees for 45 minutes. let stand 30-45 minutes before serving. serve with orange slices and toast. | saute vegetables (i used red and green bell peppers and zucchini,) green onions and 2 tablespoons of butter until tender. grease 6 (6-ounce)custard cups. arrange 4 tortilla pieces into the custard cups placing the points at the center of the bottom of each cup and pressing them down to form the shape of the cup. divide the sauteed vegetables evenly between the custard cups. combine egg beaters, milk and basil (i used fresh basil) and pour evenly into the cups. place the cups onto a baking sheet and bake at 375 degrees for 20 to 25 minutes, until egg mixture if firm and toothpick inserted in the center comes out clean. let it sit 5 minutes before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place the olive oil into a large hot skillet; add the cubed lamb and lightly brown. when lamb is about halfway cooked, add the brown sugar and tomato juice. turn heat to medium and add the vegetables and garlic. turn the heat to low and allow to simmer for about 15 minutes or until vegetables have softened. at this point stir in the fresh herbs and dry spices. emulsify the bisto in about two ounces of water and stir it into the stew evenly. | cut lamb meat into 30gr cubes. pan-fry lamb over high heat for 2 minutes. add beef stock (or buillion), white wine and seasoning. cover and simmer for 40 minutes. add turnips and pearl onions and simmer until tender, about 5 minutes. add cornstarch (diluted with a little water) to thicken the sauce. add about a pinch of saffron, then the cream, then adjust seasoning (salt and pepper) to taste. garnish with chopped parsley. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put maida and yeast in a bowl. pour water and mix. add in the eggs, salt, icing sugar and butter. mix well. keep aside for 25 miutes. now grease 2 moulds and pour the batter in this. bake at 180 degrees for 25 minutes. dip the baked savarins in sugar syrup. now put 2 tbsp whipped cream and 1 tbsp custard in a bowl. make a small hole in each of the savarins in the center. put the whipped cream and custard mixture in the hole of each savarin. garnish with strawberries and other seasonal fruits. serve! | put these ingredints in a bowl strawberries and grapes. sprinkle with 2 packs of the sweet n low. cover and keep in refridge over night. the next day mix together cream cheese, vanilla, 3 packs sweet n low and cool whip. add to the strawberrys and grapes. after this is mixed add the bananas and fold into the fruit mix. top with granola cereal. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook pudding, jello, water, and lemon juice over medium heat until it boils. chill mixture until thick. mix dream whip pkg with milk and vanilla. fold dream whip into chilled mixture. stir in strawberries. pour into pie shell and chill until set. garnish with more strawberries and whipped cream. | thaw and drain strawberries, saving juice. bring 1/4 cup strawberry juice to boil. pour jello into a large bowl. pour strawberry juice over it and stir until well dissolved. stir in yogurt and 1/2 to 3/4 cup (or desired amount) strawberries. mix well. then fold in cool whip. last, pour mixture into crust. chill in refrigerator at least two hours. best overnight. any berries left over, arrange on top. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f (175°c). in a saucepan bring 2 1/2 cups of water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes. in a large pan, add enough water to just cover the bottom of the pan. lay the salmon filet in the pan, pink side up. place cooked rice around the outside of the fish. sprinkle the orange juice over the fish and rice. in a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice. cover with aluminum foil. bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky. | preheat oven to 400 degrees f. wash and pat dry salmon steaks. heat butter and oil in a large dutch oven over medium-high heat. saute salmon briefly on each side about 1 minute. remove salmon to a platter. add saffron, garlic, tarragon, thyme, sage, bay leaves, tomatoes, olives, wine, fish stock, and salt substitute. bring to a boil. lower heat and simmer for 10 minutes, uncovered. add salmon steaks. remove pan from heat and place in oven. bake until salmon is lightly pink and done to taste (about 10 minutes). to serve, place salmon steaks on platter. remove bay leaves from sauce and spoon sauce over salmon. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f (175°c). in a saucepan bring 2 1/2 cups of water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes. in a large pan, add enough water to just cover the bottom of the pan. lay the salmon filet in the pan, pink side up. place cooked rice around the outside of the fish. sprinkle the orange juice over the fish and rice. in a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice. cover with aluminum foil. bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky. | preheat a grill for medium-high heat. place the grill rack 5 inches from the heat source. in a blender or food processor combine the mint and parsley with the lemon juice, garlic, honey, olive oil, salt and pepper. blend into a smooth paste. spread the herb paste over the salmon fillets and allow to marinate for five minutes. remove salmon from marinade, and discard remaining marinade. lightly oil the grill, then grill salmon for 2 to 3 minutes on each side, or until fish flakes when tested with a fork. brush the fillets with melted butter and serve with lemon wedges. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: i have not made this recipe, and i do not know what champagne yeast is-- i hope that anyone trying this recipe will be able to find it! prepare yeast as instructed on package. dissolve honey in water; squeeze juice from lemon and add to honey/water mixture. stir in rhubarb. combine this mixture with yeast and place in sterilized carboy (you got me, don't know what this is, either lol). let sit for 4 to 6 weeks in a dark place with even temperature. rack to remove solids. repeat if necessary. bottle into sterilized wine bottles. | beat the blue agave nectar and butter together until light and very well mixed ( it will not become "fluffy" , but should be light and smooth. add in the yogurt and eggs mix until well blended. in a small bowl whisk together flour, baking soda, and 1/2 tsp cinnamon until well blended. add flour mixture to the yogurt mixture and mix with whisk until just moistened. with a rubber spatula fold in chopped rhubarb. i like to use mini muffin pans, so drop by tablespoon full into greased mini muffin tins. mix together sugar and remaining cinnamon and sprinkle over muffin batter. bake at 375 for 25-30 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: whip heavy cream until stiff and slowly fold in soft cream cheese till blended. add sugar and vanilla extract and coriander, blending til mixed thoroughly. begin folding in pineapple and grapes and marshmallows, but wait to add the bananas and only add to the amount you are going to serve. it works well with most any main course and could actually be used for dessert. if it sits for a few hours in the frig, or even overnight, the flavors blend, though you want to stir through it before serving, keeping it covered tight in the frig. this can be spread in shallow pans and frozen and cut in sections and served on lettuce as a frozen addition to dinner but leave the bananas out because they turn dark. | put these ingredints in a bowl strawberries and grapes. sprinkle with 2 packs of the sweet n low. cover and keep in refridge over night. the next day mix together cream cheese, vanilla, 3 packs sweet n low and cool whip. add to the strawberrys and grapes. after this is mixed add the bananas and fold into the fruit mix. top with granola cereal. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: whip heavy cream until stiff and slowly fold in soft cream cheese till blended. add sugar and vanilla extract and coriander, blending til mixed thoroughly. begin folding in pineapple and grapes and marshmallows, but wait to add the bananas and only add to the amount you are going to serve. it works well with most any main course and could actually be used for dessert. if it sits for a few hours in the frig, or even overnight, the flavors blend, though you want to stir through it before serving, keeping it covered tight in the frig. this can be spread in shallow pans and frozen and cut in sections and served on lettuce as a frozen addition to dinner but leave the bananas out because they turn dark. | place eggs in a saucepan, cover with cold water and then bring to the boil over moderate heat, gently stirring (the helps centre the yolks) and boil, with stirring, for 8 minutes and then drain and then refresh under cold water and then peel and cut eggs in half lengthwise. meanwhile, heat a frying pan over moderately high heat and cook bacon for 3 minutes each side or until brown and cooked and then drain on paper towel and once drained of fat chop coarsely. arrange lettuce on serving plates and top with bacon, tomato, egg and croutons. whisk sour cream, buttermilk, 1 tablespoon water, mustard and green onion in a bowl and then drizzle dressing over salad and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: make the tomato sauce by heating the 2 tbl of oil and cooking the onions in it until soft- not brown. add the rest of the tomato sauce ingredients and simmer with the pan partially covered for about 40 minutes. while that is simmering, oil a shallow 1 1/2- 2 quart baking dish. sprinkle both sides of the eggplant slices with the salt. let the slices sit on a paper towel 20-30 minutes. pat dry, dip in flour, and fry eggplant in the 1/4- 1/2 cup of olive oil. pour enough of the tomato sauce in the baking dish to cover the bottom about 1/4" deep, then layer the eggplant, jack cheese, and parmesan cheese. cover and bake at 400 degrees for 20 minutes, then remove lid and bake 10 minutes longer. | preheat oven to 400 degrees f. spray baking sheet with cooking spray. cut eggplant into 1/2 inch thick slices; season with salt and pepper. place eggplant on baking sheet; spray tops lightly with olive-oil spray. bake at 400 degrees f. for 20 minutes, or until tender. in the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through. spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire. sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella. bake 5-7 minutes more at 400 degrees f. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown). sprinkle with parmesan cheese and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice eggplant into rounds at least 1/4 inch thick. brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked. in a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan. repeat until all ingredients are used. bake in a 375 degree oven until the casserole is bubbling. remove from oven and let rest for 5-10 minutes before serving. | preheat oven to 400 degrees f. spray baking sheet with cooking spray. cut eggplant into 1/2 inch thick slices; season with salt and pepper. place eggplant on baking sheet; spray tops lightly with olive-oil spray. bake at 400 degrees f. for 20 minutes, or until tender. in the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through. spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire. sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella. bake 5-7 minutes more at 400 degrees f. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown). sprinkle with parmesan cheese and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and slice eggplant 1/4 inch thick. sprinkle with salt and pepper. make a batter of egg, milk and parmesan cheese. dip eggplant slices in batter, then dip into seasoned flour. fry until light brown and drain. in casserole dish layer eggplant, tomato sauce, parmesan and mozzarella. bake uncovered at 400 degrees for 20 minutes. | preheat oven to 400 degrees f. spray baking sheet with cooking spray. cut eggplant into 1/2 inch thick slices; season with salt and pepper. place eggplant on baking sheet; spray tops lightly with olive-oil spray. bake at 400 degrees f. for 20 minutes, or until tender. in the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through. spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire. sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella. bake 5-7 minutes more at 400 degrees f. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown). sprinkle with parmesan cheese and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. peel and slice eggplant into 1/2 slices. spray both sides with cooking spray and place on a sprayed baking sheet. sprinkle with half of the salt and garlic powder. bake 20 minutes, turning the eggplant halfway through cooking time. in a sauce pan, saute minced garlic in cooking spray until lightly browned. add tomato sauce, italian seasoning, oregano, and bouillon granules. reduce heat under pan to very low and cover. remove eggplant from baking sheet. in a small baking dish, spread a thin layer of sauce. add one layer of eggplant, another of sauce and so on until all eggplant is used. finish with a layer of sauce. top with cheeses and bake until cheese is melted. | preheat oven to 400 degrees f. spray baking sheet with cooking spray. cut eggplant into 1/2 inch thick slices; season with salt and pepper. place eggplant on baking sheet; spray tops lightly with olive-oil spray. bake at 400 degrees f. for 20 minutes, or until tender. in the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through. spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire. sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella. bake 5-7 minutes more at 400 degrees f. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown). sprinkle with parmesan cheese and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine eggplant, onion, salt, pepper, water, egg and jalepeno. mix well. mix flour, baking powder, cornmeal and add to eggplant mixture, mixing well. heat oil to medium-high. drop heaping spoonfulls of eggplant mixture into hot oil. spread out like a pancake and cook until golden brown. | preheat oven to 400 degrees f. spray baking sheet with cooking spray. cut eggplant into 1/2 inch thick slices; season with salt and pepper. place eggplant on baking sheet; spray tops lightly with olive-oil spray. bake at 400 degrees f. for 20 minutes, or until tender. in the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through. spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire. sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella. bake 5-7 minutes more at 400 degrees f. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown). sprinkle with parmesan cheese and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut ends off eggplant and slice into 1/2-inch thickenesses. peel onion and tomato and slice into 1/4-inch slices. stack eggplant, tomato, and onion, salting each layer lightly, in a greased flat baking dish. add small pat of margarine/butter to top of each stack. cover tightly with foil. bake at 350f for 1 hour. remove foil and sprinkle with parmesan cheese. bake uncovered 10 minutes prior to serving. | preheat oven to 400 degrees f. spray baking sheet with cooking spray. cut eggplant into 1/2 inch thick slices; season with salt and pepper. place eggplant on baking sheet; spray tops lightly with olive-oil spray. bake at 400 degrees f. for 20 minutes, or until tender. in the meantime, simmer tomato sauce with basil, garlic, and oregano until heated through. spread tomato sauce on eggplant; top with some chopped fresh herb, if you desire. sprinkle with fat-free mozzarella; then cover with reduced-fat mozzarella. bake 5-7 minutes more at 400 degrees f. or until cheese is melted (you may bake longer, or place under broiler if you like the cheese to brown). sprinkle with parmesan cheese and serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the broccoli using the pkg direction,drain well. cook the rice using the driections. combine the broccoli,rice and undiluted soup,cheese and water chestnuts in a bowl and mix well. spoon the mixute in to a line 9*13 inch baking pan. bake at 350 degrees f. | in a medium mixing bowl, combine chopped broccoli, bacon, onion, and cheddar cheese. in a small bowl, mix vinegar and sugar using a wire whisk until sugar is dissolved. add mayonnaise and continue to whisk together until uniform in mixture. keep salad and dressing chilled, and pour dressing over salad mixture just prior to serving. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook the broccoli using the pkg direction,drain well. cook the rice using the driections. combine the broccoli,rice and undiluted soup,cheese and water chestnuts in a bowl and mix well. spoon the mixute in to a line 9*13 inch baking pan. bake at 350 degrees f. | cut broccoli florets into small bite-sized pieces. combine with grapes, celery, raisins, and sunflower seed kernels. mix mayonnaise with remaining ingredients, stirring with a whisk. pour dressing over the broccoli mix, and toss well. chill for 1 hour minimum. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place first six ingredients in a blender and blend until smooth. add water to thin to your preference, approximately 3/4 cup, blend well. while blender is running on low slowly add the oil. chill before serving. try a bit of sour cream and a sprinkle of chopped cilantro as garnish. | peel, seed, and chop all of the vegetables into small pieces. in a bowl, soak the bread in the vinegar until soft. place all the prepared vegetables and garlic in the blender and pulse until the mixture becomes a rough puree. add the vinegar-soaked bread and pulse again. gradually add the olive oil into the mixture while pulsing. season to taste with salt and freshly ground pepper. serve either at room temperature or chilled, garnished with the basil and parsley and drizzled with a bit of extra virgin olive oil. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place first six ingredients in a blender and blend until smooth. add water to thin to your preference, approximately 3/4 cup, blend well. while blender is running on low slowly add the oil. chill before serving. try a bit of sour cream and a sprinkle of chopped cilantro as garnish. | dice tomatoes,cucumber, and green pepper. set aside for garnish:3/4 cup tomato, 3/4 cup cucumber,3/4 cup green pepper, 3/4 cup croutons. blend remaining tomatoes,cucumber,bell pepper and croutons along with the shallots,cilantro,red wine vinegar,and chicken broth until smooth. refridgerate for approximately 1 hr or until well chilled. serve in bowls,garnish center of soup with the ingredients you have set aside.enjoy! -richie. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven and grease the muffin pans. thoroughly blend all the wet ingredients together, adding the rhubarb last. fold in the previously combined dry ingredients to the wet mixture. the desired mixture may look lumpy but as long as the dry ingredients are incorporated then the mixing of the wet and dry ingredients is completed. place the mixture in the muffin pans, sprinkle with cinnamon sugar. bake for 200 degree c for 25 minutes. | preheat oven to 325f and spray muffin pans with cooking spray (pam). separate the egg whites and yolks. beat the egg whites until stiff. in a medium-sized bowl, combine the egg yolks, cottage cheese, soy flour and sugar substitute mix well. add the mixture to the beaten egg whites and fold gently. fill prepared muffin cups 2/3 full with batter. bake the muffins until they are golden-brown and spring back when touched with the back of a fork (approximately 25-30 min). |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven and grease the muffin pans. thoroughly blend all the wet ingredients together, adding the rhubarb last. fold in the previously combined dry ingredients to the wet mixture. the desired mixture may look lumpy but as long as the dry ingredients are incorporated then the mixing of the wet and dry ingredients is completed. place the mixture in the muffin pans, sprinkle with cinnamon sugar. bake for 200 degree c for 25 minutes. | beat the blue agave nectar and butter together until light and very well mixed ( it will not become "fluffy" , but should be light and smooth. add in the yogurt and eggs mix until well blended. in a small bowl whisk together flour, baking soda, and 1/2 tsp cinnamon until well blended. add flour mixture to the yogurt mixture and mix with whisk until just moistened. with a rubber spatula fold in chopped rhubarb. i like to use mini muffin pans, so drop by tablespoon full into greased mini muffin tins. mix together sugar and remaining cinnamon and sprinkle over muffin batter. bake at 375 for 25-30 minutes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sautee onions in butter over medium heat until onions are transparent. add flour and stir until well combined. remove pan from heat and add milk slowly while stirring. return pan to medium high heat, stirring until sauce thickens, reduce heat to low, stir in cheese until melted. add sherry and ham (add more milk if sauce gets too thick) and simmer until ham is heated through. add garnish, before serving. | if necessary, remove rind and then dice the ham. pulse the ham into the cottage cheese in a blender or food processor, or mash and mix until smooth with potato masher. season with white pepper and paprika and mix well. slice rolls in half and spread with ham mixture. slice the gherkins to use as a garnish and top with capers and chives. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine the pudding and chocolate chips in a saucepan. heat over low heat until melted, stirring constantly, set aside. blend the cream cheese and the whipped topping in a mixing bowl. spread in a pie shell. top with the chocolate mixture. chill for 2 hours. | in a large bowl, combine the cocoa powder and oil, add the sugar and milk; mix with a spoon until smooth. add the cream cheese and beat with an electri mixer on medium speed until smooth, with a spoon, fold in the whipped topping until well blended. pour into the pie crust, cover loosley, and freeze for at least 4 hours, or until firm. *finishingtouch:serve as is, or toss on some raspberries or a dallop of low fat whipped topping with a few sprinkles. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: snap off tough ends of asparagus. remove scales if desired. steam 4 minutes or until crisp tender. set aside and keep warm. combine vinegar and next 3 ingredients; stir well. pour over asparagus; toss gently to coat. sprinkle with sesame seeds; garnish with lemon rind, if desired. | in a large skillet or wok, toast the sesame seeds over medium heat, shaking the pan about 1 minute or until the seeds are pale brown and nutty-smelling. remove and set aside. add the oils to the pan and warm over medium heat, then add the asparagus and stir-fry for about 1 to 2 minutes or until the asparagus begins to soften. add the rice wine vinegar and soy sauce, and continue to stir-fry for another 1 to 2 minutes, or until tender but still crisp. serve sprinkled with the toasted sesame seeds. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: rinse chicken and pat dry. coat chicken with flour shaking off excess. in a large skillet add oil and brown chicken oven medium-high heat. remove from skillet and keep chicken warm. cook mushrooms in the same skillet for 2 to 3 minutes. stir in mustard and wine then return chicken to skillet. bring to a boil. reduce heat and cover. simmer for 20 minutes or until done. sprinkle with parsley. | rinse chicken; pat dry with paper towels. season chicken breasts lightly with salt and pepper. for sauce, in a bowl stir together water, thawed concentrate, vinegar, cornstarch, and bouillon granules; set aside. in a 12" skillet cook chicken in hot oil for 8 to 10 minutes or until tender and no longer pink, turning once. remove chicken from skillet; cover and keep warm. in the same skillet cook mushrooms until tender. stir sauce and add to skillet. cook and stir until thickened and bubbly. cook and stir for 2 minutes more. serve sauce over chicken and hot cooked linguine. if desired, garnish with orange slices. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. place chicken on the bottom of a roasting pan or oven safe dish in a single layer. sprinkle evenly over the chicken your chopped onions and green peppers. in a separate bowl mix 1- 10 oz can of cream of mushroom soup, 1- 10 oz can of water, 1 pkg chicken oxo, salt and pepper to taste. using a wisk or fork, mix these ingredients together until well blended. pour the liqid mixture evenly over the chicken. bake at 350 degrees for 1 to 1 1/2 hours depending on the size of the chicken breasts. to serve- place one piece of chicken on a plate and top with the mushroom soup sauce. this sauce also looks and tastes wonderful over rice, egg noodles or chow mein noodles. | rinse chicken; pat dry with paper towels. season chicken breasts lightly with salt and pepper. for sauce, in a bowl stir together water, thawed concentrate, vinegar, cornstarch, and bouillon granules; set aside. in a 12" skillet cook chicken in hot oil for 8 to 10 minutes or until tender and no longer pink, turning once. remove chicken from skillet; cover and keep warm. in the same skillet cook mushrooms until tender. stir sauce and add to skillet. cook and stir until thickened and bubbly. cook and stir for 2 minutes more. serve sauce over chicken and hot cooked linguine. if desired, garnish with orange slices. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in large skillet over medium high heat. season chicken with salt, pepper, and garlic powder. brown both sides of chicken tenders in skillet (3-5 minutes per side) remove tenders then add the mushrooms and cook until tender. season with salt and pepper. reduce heat to medium low. push mushrooms to one side of the pan and melt butter then add flour to make a roux. cook until combined and flour has cooked out, stirring constantly (about 2 minutes and add more butter or olive oil if mixture looks too dry). add wine and let cook out. mixture will thicken so add water as necessary. add chicken back to the skillet and continue cooking until gravy is of desired thickness. squeeze lemon into gravy and serve over rice or noodles. | rinse chicken; pat dry with paper towels. season chicken breasts lightly with salt and pepper. for sauce, in a bowl stir together water, thawed concentrate, vinegar, cornstarch, and bouillon granules; set aside. in a 12" skillet cook chicken in hot oil for 8 to 10 minutes or until tender and no longer pink, turning once. remove chicken from skillet; cover and keep warm. in the same skillet cook mushrooms until tender. stir sauce and add to skillet. cook and stir until thickened and bubbly. cook and stir for 2 minutes more. serve sauce over chicken and hot cooked linguine. if desired, garnish with orange slices. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: sprinkle chicken with seasoning salt. brown chicken on both sides in a little oil or margerine ( if you're in a really big hurry you can skip this step, it just helps to make the chicken a little more tender). place chicken in a casserole dish. cover chicken with mushroom soup straight from the can. bake at 350 degrees for 1 hour. serve over rice or mashed potatoes. | rinse chicken; pat dry with paper towels. season chicken breasts lightly with salt and pepper. for sauce, in a bowl stir together water, thawed concentrate, vinegar, cornstarch, and bouillon granules; set aside. in a 12" skillet cook chicken in hot oil for 8 to 10 minutes or until tender and no longer pink, turning once. remove chicken from skillet; cover and keep warm. in the same skillet cook mushrooms until tender. stir sauce and add to skillet. cook and stir until thickened and bubbly. cook and stir for 2 minutes more. serve sauce over chicken and hot cooked linguine. if desired, garnish with orange slices. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat water in a pan. allow it to boil. the pan is to be used as a double boiler. reduce heat, allow to simmer. beat egg yolks in a bowl. add sugar to the egg yolks. mix well. keep this bowl containing yolks and sugar (sabayyon) over the pan in which the water is simmering. keep mixing the tolks- sugar mixture for 3-5 minutes while holding it over the pan. put the chopped fruits in a bowl. pour the sabayyon over the fruits. gratinate for 2-3 minutes until a crisp brown colour appears over the fruits. serve immediately if you want a hot dessert or add some ice cream (your favourite flavour) over the fruits-sabayyon mixture and serve as a cold dessert. pour the sabayyon over this. | put these ingredints in a bowl strawberries and grapes. sprinkle with 2 packs of the sweet n low. cover and keep in refridge over night. the next day mix together cream cheese, vanilla, 3 packs sweet n low and cool whip. add to the strawberrys and grapes. after this is mixed add the bananas and fold into the fruit mix. top with granola cereal. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat butter and fry 1 cup onion for 5 minutes. add chicken and cook for 5 minutes. add flour, saute till light brown. add the pistachio paste, milk, stock, chillies and 1/2 cup spring onion, salt, pepper and ajinomoto while stiring and remove from fire after 2 minutes. fry remaining spring onions in oil, add rice and remove from fire. grease an oven proof dish, spread half the rice, spread the sauce over it and cover with remaining rice. sprinkle chopped pistachio on the rice and knobs of butter. bake for 10 minutes at 200 degrees.garnish with fresh corriander and grated carrot. | mix the chicken, nuts, breadcrumbs, lemon zest, coriander, mint, salt and pepper, and egg in a mixing bowl. form the mixture into balls or patties and dredge in flour to lightly coat. heat oil in large frypan and gently cook the chicken balls/patties, turning carefully, until golden. (for appetizers: serve on a plate with toothpicks.) for the sauce: mix together the yogurt, chutney, lemon juice, and salt and pepper to taste; serve on the side as a dipper. you can also make a sauce with the yogurt, 2 tbsp chopped cilantro, lemon juice, and salt and pepper to taste. serves 2 as a main course; a nice rice salad or pilaf is a good accompaniment. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350 degrees. mix first 6 ingredients, then add the ground meats. pat half the meat mixture into a loaf pan. sprinkle half the nuts on top of the meat, then lay the chicken strips on top, then parsley, then the rest of the nuts. press remaining meat mixture on top. bake at 350 degrees for 1 hour and 20 minutes. | mix the chicken, nuts, breadcrumbs, lemon zest, coriander, mint, salt and pepper, and egg in a mixing bowl. form the mixture into balls or patties and dredge in flour to lightly coat. heat oil in large frypan and gently cook the chicken balls/patties, turning carefully, until golden. (for appetizers: serve on a plate with toothpicks.) for the sauce: mix together the yogurt, chutney, lemon juice, and salt and pepper to taste; serve on the side as a dipper. you can also make a sauce with the yogurt, 2 tbsp chopped cilantro, lemon juice, and salt and pepper to taste. serves 2 as a main course; a nice rice salad or pilaf is a good accompaniment. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: measure 1/4 cup of blueberries and set aside for topping. in a large bowl, combine yogurt and pie filling until well blended. in a 3 1/2 to 4 quart bowl or trifle dish, layer one third of the cake cubes, then the lemon mixture and finally the blueberries. repeat layers 2 more times. top with whipped topping. cover and refrigerate 2 hours or overnight. before serving, garnish top with reserved blueberries and a few lemon slices if desired. | cut pound cake into cubes and place in large colander. sprinkle juice from 1 lemon over cake. toss gently. in separate bowl combine milk, sour cream and half of whipped topping, whisk until smooth. add pudding and whisk until pudding begins to thicken. set 10 blueberries aside for garnish (optional). place 1/3 of cake in bottom of bowl(glass bowl make a pretty presentation). top with 1/3 of blueberries. then top with 1/3 of the pudding mixture and spread evenly. repeat layers 1-2 more times. you can decorate the top with remaining whipped cream and reserved berries if you would like. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper. meanwhile, in a greased 13x9x2-inch baking dish, combine rice, water, tomato sauce and taco seasoning; mix well. arrange chops over rice; top with green pepper. cover and bake at 350f for 1-½ hours. uncover and sprinkle with cheese; return to the oven, until cheese is melted. | trim all fat from chops. beat egg white with evaporated skim milk. place chops in milk mixture and let stand for 5 minutes, turning chops once. meanwhile, mix together cornflake crumbs, bread crumbs, spices, and salt. spray a 9- x 13-inch baking pan with nonstick cooking spray. remove chops from milk mixture. coat thoroughly with crumb mixture. place chops in pan and bake in 375°f oven for 20 minutes. turn chops and bake 15 minutes longer or until no pink remains. yield: 6 servings - serving size: 1 pork chop (approx. 4 ounces). |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large stainless steal or enamel pot melt the butter over medium heat, add sugars. stir until sugars are melted and then add remaining ingredients, stirring frequently for around 10 minutes, or until jam reaches a golden color-you do not want the jam as dark as the pie filling. ladle jam into steril hot jars leaving 1/2 inch head space, and process for 20 minutes for half pint jars in a boiling water bath, at altitudes up to 1000 feet. check seals when cool. keeps for up to 6 months-mine never makes it past 2, everyone eats it! **thisrecipe makes"around" 4 cups, depending on the nuts, how they are chopped and if you have tamped the measuring cup down well. | assemble all ingredients. preheat oven to 350°f. in a medium mixing bowl combine:. corn syrup, truvia™, oats, melted butter, salt, beaten eggs, pecans, vanilla, water and molasses. pour into a prepared unbaked pie shell. bake @ 350° f for 45-50 minutes until set. for a crisper bottom crust, preheat a cookie sheet in the oven before placing unbaked pie on sheet to bake. allow pie to rest on a cooling rack for an hour before slicing. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: fold yoplait and cool whip, set aside. wash fruit. in glass bowl, layer fruit, then a layer of cool whip mixture, continue with another layer of fruit, then cool whip, continue to top of bowl. garnish with chopped walnuts. refrigerate. use any fruit you like or any flavor of yoplait yogurt you like. this is really yummy. | blend first 3 ingredients togeether with hand stick blender until smooth. spoon 1/3 cup pie filling into each of 3 parfait glasses. top each with 2 1/2 tablespoons yogurt mixture; repeat layers. spoon crushed strawberries evenly into each parfait, top with graham cracker crumbs. top with whipped topping. top each with a strawberry fan. bon apetit. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a medium saucepan, combine pudding mix and milk. prepare pudding according to package direction. cool to room temperature, then fold in whipped topping. layer into 6 parfait glasses or stemmed goblets: pudding, 1/2 of a kiwifruit, pudding, remaining half of kiwifruit, and pudding. top each with 1/2 teaspoon of the almonds. chill until ready to serve. | blend first 3 ingredients togeether with hand stick blender until smooth. spoon 1/3 cup pie filling into each of 3 parfait glasses. top each with 2 1/2 tablespoons yogurt mixture; repeat layers. spoon crushed strawberries evenly into each parfait, top with graham cracker crumbs. top with whipped topping. top each with a strawberry fan. bon apetit. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all of the berries in a large bowl. add the vanilla sugar, mix, and refrigerate. cream the cream cheese and powdered sugar until smooth, then add the lemon juice, lemon peel, and mint. mix on medium for 30-60 seconds. scoop into a pastry bag and refrigerate for at least 1 hour. use 8 parfait or stemmed wine glasses. spoon about 2 tbsp of berries into each glass followed by 2 tbsp of the lemon cream. repeat until glasses are full. | blend first 3 ingredients togeether with hand stick blender until smooth. spoon 1/3 cup pie filling into each of 3 parfait glasses. top each with 2 1/2 tablespoons yogurt mixture; repeat layers. spoon crushed strawberries evenly into each parfait, top with graham cracker crumbs. top with whipped topping. top each with a strawberry fan. bon apetit. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix berries in a large bowl. add the vanilla sugar, mix and refrigerate. in a mixing bowl, cream together the cream cheese and powdered sugar on low until smooth. add the lemon juice, lemon peel and mint. mix on medium for 30-60 seconds. scoop into a pastry bag or ziploc bag. refrigerate for at least 1 hour. line up 8 parfait or stemmed glasses. spoon 2 tablespoons of berries into each glass followed by 2 tablespoons of the lemon cream. repeat until glasses are filled. | blend first 3 ingredients togeether with hand stick blender until smooth. spoon 1/3 cup pie filling into each of 3 parfait glasses. top each with 2 1/2 tablespoons yogurt mixture; repeat layers. spoon crushed strawberries evenly into each parfait, top with graham cracker crumbs. top with whipped topping. top each with a strawberry fan. bon apetit. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine sugar, vegetable oil, and eggs. add the applesauce or pineapple. sift together flour with cinnamon, salt, soda, and nutmeg or allspice. add flour mixture to first mixture. add grated carrots. add nuts, raisins, or candied fruit, if using. bake in tube pan at 350 degrees for 1 1/4 hours. it is recommended that you do not double this recipe. | preheat oven to 350°. spray bundt pan with cooking spray. combine oil, applesauce and splenda in large mixing bowl. in another bowl sift together flour, salt, soda, and cinnamon. mix both mixtures together. beat in eggs, vanilla, and carrots, fold in nuts. bake 45 minutes to until knife comes out clean. *note: this cake is very tasty and keeps well. i prefer to use the jars of baby food junior carrots. also you may use pumpkin instead of the carrots or jars of junior baby food prunes. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees f. soak 2 slices of bread in 1/4 cup milk for 10 minutes. don't squeeze out the milk, as adding the milk and bread to the meat mixture will make the meatballs very tender. add all other ingredients to the wet bread and milk and mix well with hands. roll meat into balls (about the size of a golf ball) and place on a cookie sheet. bake in preheated oven for about 35-40 minutes or until meat is done. add to spaghetti sauce and let simmer in sauce for at leat 30 minutes before serving. | prepare grill. remove casings from sausage. combine sausage, oregano, basil, salt, fennel seeds, garlic powder and ground sirloin. divide turkey/beef mixture into 6-equal portions, shaping each into 1/2-inch-thick patties. place patties on a grill rack coated with cooking spray, grill 5 minutes. turn patties over, grill 2 minutes. divide fresh mozzarella cheese evenly over patties, and grill an additional 5 minutes or until a thermometer registers 165°. remove from grill; let stand 5 minutes. place rolls, cut side down, on grill rack; grill 1 minute or until toasted. place 1 patty on bottom half of each roll; top each serving with 2 tablespoons sauce and top half of roll. |