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11-26-2017 08:13 PM
Chicken Spaghetti (Pioneer Woman)
I will be honest that I had never heard of this dish but it was a popular one on the Weight Watchers message boards. This appears in PW first or second cookbook. It's a great recipe (but I have nothing to compare it to and don't know if it's authentic to the Chicken Spaghetti purists).
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
NEXT INGREDIENT: Green Peppers
11-27-2017 08:03 AM
Overnight Layered Lettuce Salad
1 medium head iceberg lettuce, torn
1 medium GREEN PEPPER, chopped
1 small sweet red pepper, chopped
1 medium onion, sliced and separated into rings
2 cups frozen peas
1 cup mayonnaise
2 Tablespoons sugar
1 cup shredded cheddar cheese
12 bacon strips, cooked and crumbled
3/4 cup dried cranberries
In a 3 quart or 9x13" glass dish, layer first five ingredients. In small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover. Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.
11-27-2017 10:21 AM
Cauliflower Pepperoni Pizza Casserole
Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 4
All of the flavors of a pepperoni pizza in a low carb cauliflower casserole!
1 large cauliflower, cut into florets
1 tablespoon oil
2 cups pizza sauce
2 ounces pepperoni
1/4 cup black olives, sliced
1 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated
1/4 teaspoon oregano (optional)
Toss the cauliflower in the oil, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until it starts to caramelize, about 20-30 minutes, mixing half way through.
Mix the cauliflower, pizza sauce, pepperoni and olives, reserving some pepperoni and olives, place in a baking dish, sprinkle on the cheese followed by the reserved toppings and the oregano.
Bake in a preheated 350F/180C oven until the cheese has melted and the sides are bubbling, about 20 minutes.
Option: Use your favourite pizza toppings!
Option: Steam the cauliflower instead of roasting it.
Option: Puree the cauliflower and turn it into a side or a dip!
Nutrition Facts: Calories 338, Fat 19g (Saturated 7g, Trans 0), Cholesterol 34mg, Sodium 1010mg, Carbs 23g (Fiber 7g, Sugars 9g), Protein 19g
Next Ingredient: FROZEN HASH BROWNS
11-27-2017 01:52 PM
I don't use a recipe but here is my suggestion for breakfast.
In a fry pan, put 1 can corned beef and equal amount of frozen hashbrowns. Cook until potatoes are tender and corned beef is slightly browned.
Put on a plate and top with your favorite egg.
For extra special breakfast (not low calorie) add white gravy.
In small saucepan, melt butter. (OR bacon grease, or any oil)
Once butter is melted, add the flour and stir. Make sure all flour is in some oil. If not, it will lump.
Slowly add the milk, a little at a time and whisk to incorporate. Stir continuously.
The gravy will go from looking like thick mashed potatoes to gravy consistency as you add milk.
(I use 1 sm can evaporated milk in measuring cup and add water to whatever amount you are making.)
Cook for 5 mins for a better taste
Add salt and pepper to taste. (I like more pepper)
Next ingredient: Brussels sprouts
11-28-2017 10:21 AM
Parmesan Roasted Brussel Sprouts
1 1/2 pounds fresh brussels sprouts, trimmed and halved
2 tbsp olive oil
1/4 cup breadcrumbs
1/2 cup shredded parmesan cheese
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Preheat oven to 425 degrees F. Lightly grease a baking sheet with non-stick spray and set aside
Combine brussels sprouts and olive oil in a large zip close bag and shake to coat. Add the breadcrumbs, parmesan cheese, garlic powder, salt and pepper to the bag and shake to coat.
Spread in an even layer on the baking sheet and bake for 15 to 17 minutes until the cheese is melted and the brussels sprouts are lightly browned.
Next Ingredient: NILLA WAFERS
11-28-2017 01:32 PM - edited 11-28-2017 01:32 PM
I used to make these with my mother all the time growing up.
NEXT INGREDIENT: Cherry Pie Filling
11-28-2017 08:09 PM
11-29-2017 09:38 AM
A little difficult coming out of the pan but very tasty!
Land O Lakes Pecan Bars
1 3/4 cups all-purpose flour
3/4 cup Land O Lakes® Butter softened
1/3 cup sugar
1/3 cup coarsely chopped pecans
1 1/2 cups dark corn syrup
2/3 cup firmly packed brown sugar
4 large Land O Lakes® Eggs
6 tablespoons all-purpose flour
2 teaspoons vanilla
1 teaspoon salt
1 1/2 cups coarsely chopped pecans
Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
Press crust mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
Combine all filling ingredients except 1 1/2 cups pecans in bowl; mix well. Stir in pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean. Cool completely; refrigerate. Cut into bars.
Next ingredient: lemons
11-29-2017 02:18 PM
Lemon Yogurt Cake (Ina Garten)
This is my go-to summer recipe for parties and work events.
For the glaze:
Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes.
Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
NEXT INGREDIENT: Yogurt
11-29-2017 02:47 PM
Healthy Greek Yogurt Ranch Dressing
A healthy, guilt-free twist on ranch!
Author: Julie Wunder
Serves: 1½ cups dressing
1 cup plain Greek Yogurt
½-1 teaspoon garlic powder
½-1 teaspoon onion powder
½ tablespoon fresh chopped parsley, OR ½ teaspoon dried parsley
½ tablespoon fresh snipped chives OR ½ teaspoon dried chives
¼ tablespoon fresh dill OR ¼ teaspoon dried dill
½ small lemon, juiced
¼ teaspoon pepper
¼ teaspoon salt
½ cup milk (any non-flavored type will work)
Put all ingredients except the milk in a bowl and mix well. Stir in a tablespoons of the milk at a time until you reach your desired consistency. Keep in an airtight container in fridge!
Next Ingredient: EVOO
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