4 eggs
6 oz pkg cream cheese
1 cup of mayo or 1/2 mayo and 1/2 sour cream
Blend in food processor ... add to taste onion powder, parsley, garlic powder, salt pepper or 1 T Onion and Herb or Original Mrs. Dash.
serve with veggies
4 eggs
6 oz pkg cream cheese
1 cup of mayo or 1/2 mayo and 1/2 sour cream
Blend in food processor ... add to taste onion powder, parsley, garlic powder, salt pepper or 1 T Onion and Herb or Original Mrs. Dash.
serve with veggies
2 pounds boneless skinless chicken thighs
2 Bosc pears, peeled and sliced
1 shallot chopped
2/3 C chicken broth
1/2 C dried cranberries
2 T balsamic vinegar
2 T butter
1/2 t dried dill
1/2 t salt
1/2 t pepper
DIRECTIONS
Melt butter on sauté setting
Season chicken with salt & pepper
Brown chicken on both sides in small batches. Remove from pot once browned.
Add pear and shallots to pot. Stirring until shallots are softened.
Add vinegar, cranberries and dill.
Once vinegar is bubbling, add broth and stir.
Return chicken back to pot . Lock seal lid.
Press manual adjust time to 15 minutes.
When done cooking quick release the pressure.
Stir and serve.
INGREDIENTS
2 C leftover white rice
3 C milk (any milk)
Small pinch of salt
1/2 C of raisins
1 t vanilla
1/2 t cinnamon
Dash of nutmeg
DIRECTIONS
Combine cooked rice, milk, sugar and salt in a medium sauce pan. Bring to a boil, then lower the heat to a simmer and stir in vanilla and raisins. Cook until just about all of the milk is absorbed (20 - 45 minutes depending on how absorbent your rice is). Stir in cinnamon and nutmeg. Serve warm or chilled.
INGREDIENTS
3-4 boneless chicken breasts or thighs
1/2 pkg taco seasoning or 2 heaping Tablespoons
1 C salsa
1 can corn, drained
1 can black beans, drained and rinsed
1 8 oz pkg cream cheese
DIRECTIONS
Place frozen chicken breasts in crock-pot and sprinkle taco seasoning. Cook on high for 2-3 hours or until chicken falls apart. Shred and add, shred. Add salsa, corn, beans and cream cheese. Cook on low for another 30 minutes to an hour to melt cheese.
IDEAS
wrap in tortillas, use as quesadillas, stuff tortillas for enchiladas, eat with chips, over rice, top with tomatoes, sour cream, cheese, lettuce , etc for salad, good as dip.
Use this beef for enchiladas, tostadas, nachos, salad, baked potato, anything you can think of for some added protein.
INGREDIENTS
2-3 lbs of boneless chuck or sirloin
2 C low-sodium beef broth
2 T apple cider vinegar
1 C salsa
1 t cumin
1 t chili powder
1t onion powder
1t garlic powder
1 t salt
1/2 t pepper
2 large diced onion
2 T cornstarch
ENCHILADAS
10 - 6-7 inch flour or corn tortillas
1 C shredded sharp cheddar cheese
Fresh cilantro
INSRUCTIONS
Slow Cooke - place beef, and whisk together broth, vinegar, spices and salt and pepper and add to crock pot. Cover the slow cooker and cook on low for 8 to 10 hrs, or until beef is tender and shreds easily.
pressure Cooker - 6 qt. Add beef and whisked together broth, vinegar, and other ingredients and pour over beef and secure the lid. Cook for 60 minutes and release naturally for 15 minutes.
Put beef roast in a 9 x 13” pan and shred. Put liquid in pan and bring to a boil. Then make a slurry of add 2-3 T of cold water w/cornstarch, whisk together and add to boiling liquid and cook until thickened.
Pour 1/2 C sauce in with the beef and toss.
Bake enchiladas at 350 for 20-30 minutes.
The beef is freezable and so are the assembled enchaladas.
4 servings
Ingredients
½ cup butter
1 pint heavy whipping cream
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese
Instructions
Serves 20
Ingredients
1 1/2 T olive oil
1 1/2 C finely diced yellow onion
4 cloves garlic, minced
1 C dry white wine
3 T Tomato Paste
2 28oz cans of crushed tomatoes
1 15 oz cans of tomato sauce
2 28 oz cans petite diced tomatoes w/juice
1 T sugar or 2 T brown sugar
2 T dried oregano
2 T dried basil
2 T dried parsley
1 t dried thyme
a pinch of red pepper flakes
2 bay leaves
salt and pepper to taste
Instructions
Mama Hynes Kitchen