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lovemykids Recipe Medley

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  • lovemykids Recipe Medley

    lovemykids Posted May 16, 2006 07:59 PM
    I had these in my to try box thought i would share them.


    1/2 cup Hellmann's ® or Best Foods ® Real Mayonnaise
    1-1/2 cups shredded Monterey Jack cheese (about 6 oz.)
    1 can (4 oz.) chopped green chilies, undrained
    1/4 cup finely chopped red onion
    2 to 4 Tbsp. chopped fresh cilantro or parsley
    1 (12-in.) prebaked pizza crust
    2 cups cut-up cooked chicken or chorizo sausage (optional)
    1 green onion, thinly sliced

    1. Preheat oven to 425°. In small bowl, combine Hellmann's ® or Best Foods ® Real Mayonnaise, cheese, chilies, red onion and cilantro. On ungreased baking sheet, arrange pizza crust. Evenly spread 1-1/2 cups mayonnaise mixture on crust, then top with chicken and remaining mayonnaise mixture. Bake 10 minutes or until cheese is melted. To serve, garnish with sliced green onions.


    2 packages (8 oz. ea.) cream cheese, softened
    3/4 cup milk
    1 envelope Lipton ® Recipe Secrets ® Ranch Soup Mix
    2 cups shredded cheddar cheese (about 8 oz.)
    2 Tbsp. bacon bits or crumbled bacon

    1. Preheat oven to 325°. With mixer on medium-high, beat cream cheese until smooth and fluffy, about 2 minutes. Stir in milk, Lipton ® Recipe Secrets ® Ranch Soup Mix, cheese and bacon bits.2. Transfer to a lightly greased shallow 1-quart casserole. Bake 20 minutes or until heated through. Stir before serving.3. Serve, if desired, with tortilla chips.Serving Suggestion: For a cold dip, after mixing ingredients, cover and chill.


    1 can (12 oz.) refrigerated biscuits (10 biscuits)
    1/2 lb. ground beef
    1 jar (14 oz.) Ragu ® Pizza Quick Snack Sauce
    1/2 cup shredded mozzarella cheese (about 2 oz.)

    1. Preheat oven to 375°. In 12-cup muffin pan, evenly press each biscuit in bottom and up sides of each cup; chill until ready to fill.

    2. In 10-inch skillet, brown ground beef over medium-high heat; drain. Stir in Sauce and heat through.

    3. Evenly spoon beef mixture into prepared muffin cups. Bake 15 minutes. Evenly sprinkle beef mixture with cheese and bake an additional 5 minutes or until cheese is melted and biscuits are golden. Let stand 5 minutes before serving. Gently remove pizza cups from muffin pan and serve.


    1-1/2 lbs. lean ground beef OR turkey
    1 package Lawry's ® Taco Spices & Seasonings
    1 jar (1 lb. 10 oz.) Ragu ® Old World Style ® Traditional Pasta Sauce
    1 can (4 oz.) diced green chiles, undrained
    1 can (2.25 oz.) sliced black olives, drained
    1 cup (8 oz.) low fat ricotta cheese
    2 large eggs, beaten
    4 Mission® Flour Tortillas - burrito size
    2-1/2 cups shredded Monterey Jack cheese (about 10 oz.)

    Preheat oven to 350°.

    In 12-inch skillet, brown ground beef. Stir in Lawry's ® Taco Spices & Seasonings, Pasta Sauce and chiles. Bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. Stir in 1/2 of the olives.

    In small bowl, combine ricotta cheese with eggs. In bottom of 13 x 9-inch baking dish sprayed with nonstick cooking spray, arrange 2 tortillas. Top with 1/2 of the meat mixture, then 2 tortillas, then 1/2 of the ricotta cheese mixture, then 1/2 of the Jack cheese. Repeat, ending with Jack cheese. Sprinkle with remaining olives. Bake 20 minutes or until heated through. Let stand 10 minutes before serving.


    2g Net Carbs+ per serving

    1/3 cup Carb Options ™ Olive Oil Vinaigrette Dressing
    2 tsp. Dijon mustard
    1 clove garlic, finely chopped
    2 cups cut-up cooked chicken (about 1 lb.)
    6 large Boston lettuce leaves
    1/2 avocado, sliced
    1/4 cup sliced red onion
    6 slices bacon, crisp-cooked and crumbled

    In small bowl, blend Carb Options ™ Olive Oil Vinaigrette Dressing, mustard and garlic.

    In medium bowl, toss 3 tablespoons dressing mixture with chicken.

    To serve, evenly top each lettuce leaf with chicken, avocado, onion and bacon. Drizzle with remaining dressing mixture; roll up.


    1 lb. boneless, skinless chicken breasts, sliced
    1 large zucchini, thinly sliced
    1 small onion, thinly sliced
    1 clove garlic, finely chopped
    1 Knorr ® Chicken Bouillon Cube, dissolved in 1/2 cup boiling water
    1/2 cup sour cream
    Chopped fresh cilantro

    Heat a large nonstick skillet sprayed with nonstick cooking spray and cook chicken over medium-high heat about 4 minutes or until chicken is thoroughly cooked, stirring occasionally. Remove from skillet and keep warm.

    Add zucchini and onion and cook about 5 minutes or until crisp-tender, stirring occasionally. Stir in garlic and cook 30 seconds. Add dissolved Knorr ® Chicken Bouillon Cube and chicken and heat through. Stir in sour cream. Garnish with cilantro and serve with lime wedges.


    1/2 cup Lawry's ® Thai Ginger Marinade With Lime Juice
    1 lb. top sirloin steak, cut into thin strips
    1 cup diced mango or papaya
    1 large red bell pepper, cut into strips
    1 carrot, shredded (about 1/3 cup)
    1 jalapeno pepper, seeded and finely chopped
    1 Tbsp. oil
    8 large butter lettuce or romaine lettuce leaves

    In large resealable plastic bag, pour Lawry's ® Thai Ginger Marinade With Lime Juice over beef; turn to coat. Close bag and marinate in refrigerator 30 minutes.

    Remove beef from Marinade, discarding Marinade.

    Meanwhile, in medium bowl, combine mango, red pepper, carrot and jalapeno pepper; set aside.

    In 12-inch skillet, heat oil over medium-high heat and cook beef, stirring occasionally, 5 minutes. Evenly spoon beef into lettuce leaves, then top with mango mixture; roll up.