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- 1 10oz. package frozen spinach, thawed, drained
- 2 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 1/2 teaspoon paprika
- 8 ounces cream cheese
- 3/4 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Squeeze as much liquid out of the spinach as possible with a clean dishtowel or paper towels
- Melt butter in a medium pan over medium-high heat
- Sauté shallot until soft, 3–5 minutes
- Stir in paprika, spinach, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced—approx.. 8-10 minutes
- Add more cream if needed to reach desired consistency
- Serve with veggies, bread or chips
- 1 prebaked 12-inch pizza crust
- 1 tablespoon olive oil
- 1 cup refried beans
- 1 cup refrigerated fully cooked barbecued shredded beef
- 1/2 cup chopped seeded tomatoes
- 1/2 cup pickled jalapeno slices
- 1 cup shredded Colby-Monterey Jack cheese
- Shredded lettuce, sour cream and salsa (OPTIONAL)
- Place crust on an ungreased pizza pan, brush with oil
- Spread beans over crust, top with beef, tomatoes, jalapenos and cheese
- Bake at 450° for 10-15 minutes or until cheese is melted
- Serve with lettuce, sour cream and salsa (OPTIONAL)
- 2-lb boneless pork loin roast
- 1 18oz jar of your favorite BBQ Sauce
- water, if needed
- 12 slider rolls
- Place pork in a slow cooker and add enough water to cover the bottom
- Cook on low for 7 hours
- Transfer pork to a bowl and shred with 2 forks
- Return pork to slow cooker and stir in barbeque sauce
- Continue to cook on low for 45 minutes to 1 hour
- Spoon into each roll
- 1 1/2 cups elbow macaroni, uncooked
- 3 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1 cup 2% milk
- 1 1/2 cups shredded mac & cheese
- nonstick cooking spray as needed
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 3/4 cup plain breadcrumbs
- vegetable oil as needed
- Cook pasta according to package directions; drain.
- Melt butter in saucepan over low heat. Stir in flour and salt. Cook over medium-low heat, stirring constantly until mixture is bubbly.
- Slowly whisk in milk into the flour mixture, still whisking until sauce is smooth.
- Bring sauce to a boil; reduce to low heat and simmer for 1 minute.
- Stir in the shredded cheese. Stir until cheese is melted.
- Remove from heat and fold the pasta into the cheese sauce.
- Spray 6-inch square baking pan with nonstick cooking spray. Spoon mac and cheese into pan.
- Refrigerate for an 1 hour or until macaroni and cheese is completely cooled.
- Place flour, eggs and breadcrumbs in three separate bowl. Cut chilled macaroni and cheese into 16 pieces, cutting pan 4x
- Roll each macaroni and cheese bite as follows: First coat bite lightly with flour, then dip in eggs, then coat with bread crumbs.
- Heat oil in skillet over medium-high heat.
- Cook about half of the bites at one time, frying bites for 1-1 1/2 minutes per side.
- Drain bites on paper towels. Serve immediately
- 1-1/2 pounds boneless skinless chicken breasts, cubed
- 1 tablespoons plus 1-1/2 teaspoons peanut oil, divided
- 3/4 cup chopped mushrooms
- 1 can (8 ounces) water chestnuts, drained, diced
- 1 tablespoon minced gingerroot
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium teriyaki sauce
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 1-1/2 cups shredded carrots
- 1/2 cup green onions
- 12 Butter lettuce leaves
- Coat a large non-stick with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain.
- Add mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
- In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil.
- Stir in the carrots, onions and chicken mixture.
- Spoon onto lettuce leaves.