Racheljcooney's profile page
Recipes
Cornbread Topped BBQ Chicken
By racheljcooney
Heat oven to 375. In sauce pan, cook chicken with onion, bell pepper, and jalapeno with some water to keep it from ...
- 1 lb chicken, cubed
- 1/2 onion or 1 tbsp onion powder
- 1 red or green bell pepper, diced
- 1 small jalapeno pepper, finely chopped
- 1 cup bbq sauce
- 1/4 cup chicken broth
- 1 8 1/2 oz box cornbread mix
- 3 tbsp reduced fat milk
- 1/2 cup shredded white cheddar
Pineapple Zucchini Raisin Bread
By racheljcooney
In a large bowl mix wet ingredients ( Zucchini, eggs, oil, sugar, vanilla, pineapple) mix till well blended and s...
- 2 cups shredded zucchini
- 3 eggs
- 1 cup oil ( for a healthy substitute use apple sauce)
- 2 cups sugar
- 2 teaspoon vanilla
- 3/4 teaspoon nutmeg
- 1/4 teaspoon baking powder
- 1 cup raisins
- 1 cup walnuts or pecans
- 1 8oz can of crushed pineapple drained
- 3 cups flour
- 2 teaspoon baking soda
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoon cinnamon
- 1 teaspoon salt
Italian Wonder Pot
By racheljcooney
Add four cups of vegetable broth to a large pot
- 4 cups vegetable broth $0.52
- 2 Tbsp olive oil $0.32
- 12 oz. fettuccine $1.33
- 8 oz. frozen chopped spinach $0.79
- 1 (28 oz.) can diced tomatoes $1.73
- 1 medium onion $0.43
- 4 cloves garlic $0.32
- ½ Tbsp dried basil $0.07
- ½ Tbsp dried oregano $0.07
- ¼ tsp red pepper flakes $0.02
- freshly cracked pepper to taste $0.05
- 2 oz. feta cheese $0.87
Key Lime Cheesecake Bars-No Bake
By racheljcooney
In small bowl combine graham crackers, margarine, and sugar
- 6 squares low-fat honey graham crackers, finely crushed (1/2 cup)
- 2 tablespoons margarine, melted
- 1 teaspoon sugar
- 1 4 ounce package sugar-free low-calorie lime-flavored gelatin
- 3/4 cup boiling water
- 1 16 ounce container fat-free cottage cheese (1-3/4 cups)
- 1 8 ounce container fat-free cream cheese, softened
- 1 8 ounce container frozen fat-free whipped dessert topping, thawed
- Key Limes or limes, cut in wedges (optional)
Zucchini Bites
By racheljcooney
1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside
- 1 cups zucchini, grated 1 egg (1 large egg equals 3-4 tbsp when whisked together) 1/4 yellow onion, diced 1/4 cup cheese (cheddar or Parmesan work the best) 1/4 cup bread crumbs - I used Italian style Salt and Pepper - See more at: http://curiouscountrycook.blogspot.com/2012/03/zucchini-tots.html#sthash.RLHa9PYZ.dpuf
Crock Pot Applesauce
By racheljcooney
Peel, core and chop the apples
- 8 medium apples (Use a combination of Golden Delicious, Honey Crisp, Fuji, Gala, etc.) (I filled the crockpot, using about 20 small apples)
- 1 strips of lemon peel - use a vegetable peeler
- 1 tsp fresh lemon juice
- 3 inch cinnamon stick
- 5 tsp light brown sugar (unpacked) - or agave
Cheesy Chicken and Wild Rice Casserole
By racheljcooney
Preheat oven to 350 degrees F
- 3 Tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 3 stalks celery, finely diced
- 3 carrots, peeled and diced
- 2 Tablespoons fresh minced garlic
- 2 Cups shredded, cooked chicken breast
- 2 Cups steamed white rice
- 16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic salt
- ______
- CHEESE SAUCE
- 4 Tablespoons butter
- 1/4 Cup all purpose flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 Cups chicken broth
- 2 Cups shredded cheddar cheese
- Top with 1 1/2 Cups shredded cheddar cheese
Blueberry Yogurt Cookies with Lemon Cream Cheese Frosting
By racheljcooney
1. Make the cookies: Preheat the oven to 375 degrees Fahrenheit
- For the blueberry yogurt cookies:
- 1 cup granulated sugar
- 1 1/2 cups plain Greek yogurt
- 1 large egg, beaten
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- For the lemon cream cheese frosting:
- 1 (8-ounce) package cream cheese, softened
- 2 3/4 cups confectioners’ sugar
- 1/4 cup fresh squeezed lemon juice
- 2 teaspoons grated lemon zest
Healthified Cheeseburger Soup
By racheljcooney
In a large saucepan set over medium, combine the broth, vegetables and salt
- 3 cups beef broth
- 4 cups, peeled and cubed potatoes
- 2 carrots, peeled and grated
- 2 stalks celery, diced
- ¼ cup chopped green pepper
- ½ teaspoon salt
- 1 jalapeno, finely chopped
- ½ pound extra lean ground beef, browned and drained
- 1½ cups non fat evaporated milk, divided
- 3 tablespoons all-purpose flour
- ½ pound reduced fat pasteurized process cheese, cubed
- ½ teaspoon paprika
Crock Pot Chicken Tacos
By racheljcooney
Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa
- 1 1oz Envelope Taco Seasoning*
- 6 Boneless, Skinless Chicken Breasts, thawed
- 1 16oz jar Salsa