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Recipes
Payday Bars
By csbrauer
HEAT oven to 325 degrees. Mix dry cake mix with egg and melted butter
- • 1 (18.5-ounce) box yellow cake mix
- • 1 egg
- • 2/3 cup butter, melted
- • 1 (10.5-ounce) bag miniature marshmallows
- • Topping:
- • 1 (10-ounce) bag peanut butter chips
- • 1/4 cup butter
- • 2/3 cup light corn syrup
- • 2 teaspoons vanilla
- • 1 cup salted peanuts
20 Minute Fully Loaded Cheesy Baked Potato Soup
By csbrauer
Warm a large stock pot over medium high heat
- • 4 Tbsp unsalted butter
- • 4 Tbsp all-purpose flour
- • 6 cups chicken broth
- • 1 cup sour cream
- • 4 oz cream cheese
- • 3 lb baked potatoes, precooked
- • 8 oz shredded sharp white cheddar cheese
- • 1 tsp kosher salt
- • 2 tsp black pepper
- • 6 slices thick cut bacon, precooked and crumbled
- • 3 oz shredded mild cheddar cheese
Velveeta-Free Beer Dip
By csbrauer
PLACE all the ingredients in a mixing bowl
- 2 (8-ounce) packages cream cheese, room temperature
- 1 (7-ounce) bag shredded cheddar cheese, or a blend
- 1 packet powdered ranch dressing mix
- 6 ounces of beer
- Pretzel rods
Creamy Cajun Chicken Pasta
By csbrauer
Bring a large pot of water to a boil
- • 8 ounces whole-wheat fusilli or rotini
- • 1 tablespoon canola oil
- • 2 slices bacon, chopped
- • 1 large sweet onion, halved and thinly sliced
- • 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
- • 1 medium green bell pepper, sliced
- • 3 cloves garlic, minced
- • 4 teaspoons Cajun seasoning (see Tip)
- • 1/2 teaspoon freshly ground pepper
- • 1 tablespoon all-purpose flour
- • 1 28-ounce can crushed tomatoes
- • 1/3 cup reduced-fat sour cream
- • 1/2 cup sliced scallions for garnish
Cowboy Beef
By csbrauer
1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker
- 1 2 pound boneless beef chuck pot roast
- 1 15 ounce can chili beans in chili gravy
- 1 11 ounce can whole kernel corn with sweet peppers, drained
- 1 10 ounce can diced tomatoes and green chiles, undrained
- 1 teaspoons finely chopped canned chipotle pepper in adobo sauce
Easy Teriyaki Pork Kabobs
By csbrauer
1. Gather your skewers together, either metal or wood
- • Prepared Teriyaki sauce, halved
- • 1 pork tenderloin, about 1 lb, cut into 1 in cubes
- • 16 medium fresh mushrooms
- • 2 large red onions, cut into wedges
- • 8 cherry tomatoes
- • peppers
- • zucchini chunks
- • * mix and match your favorite vegetables
Quick Quiche
By csbrauer
Place bacon in a large, deep skillet
- 8 slices bacon
- 4 ounces shredded Swiss cheese
- 2 tablespoons butter, melted
- 4 eggs, beaten 1/4 cup finely chopped onion
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
Summer Squash & White Bean Sauté
By csbrauer
Heat oil in a large nonstick skillet over medium heat
- • 1 tablespoon extra-virgin olive oil
- • 1 medium onion, halved and sliced
- • 2 cloves garlic, minced
- • 1 medium zucchini, halved lengthwise and sliced
- • 1 medium yellow summer squash, halved lengthwise and sliced
- • 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
- • 1/4 teaspoon salt
- • 1/4 teaspoon freshly ground pepper
- • 1 15- or 19-ounce can cannellini or great northern beans, rinsed (see Tip)
- • 2 medium tomatoes, chopped
- • 1 tablespoon red-wine vinegar
- • 1/3 cup finely shredded Parmesan cheese
Soy-Glazed Salmon
By csbrauer
Preheat oven to 400 degrees with a rack in the center
- • 1/4 cup(s) packed light-brown sugar
- • 1/4 cup(s) olive oil
- • 3 tablespoon(s) soy sauce
- • 2 tablespoon(s) fresh lemon juice
- • 2 tablespoon(s) dry white wine or water
- • 2 pound(s) salmon fillet
- • Lemon wedges, for serving
Southwestern Chicken and White Bean Soup
By csbrauer
Combine chicken and taco seasoning; toss well to coat
- • 2 cups shredded cooked chicken breast
- • 1 tablespoon 40%-less-sodium taco seasoning (such as Old El Paso)
- • Cooking spray
- • 2 (14-ounce) cans fat-free, less-sodium chicken broth
- • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- • 1/2 cup green salsa