October 9, 2010 at 12:53 pm (7 ingredients or less, chicken broth, fresh ginger, hot chile sauce (Sriracha), lemon juice, orange marmalade, Quick Dishes, sauce, soy sauce, stovetop, vegetable cooking spray)
Serves 4.
Cooking spray
1 T grated ginger
2/3 C chicken broth
3 T orange marmalade
1 1/2 T soy sauce
1 1/2 T fresh lemon juice
3/4 t sriracha sauce
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Heat a skillet over medium-high heat; coat with cooking spray. Add ginger; saute 1 minute, stirring constantly. Stir in chicken broth, orange marmalade and soy sauce; bring to a boil. Cook until mixture is slightly thick. Stir in lemon juice and sriracha sauce. Serve over Skillet Chicken.
June 14, 2010 at 6:55 pm (7 ingredients or less, granulated sugar, green bell pepper, jalapeños, liquid pectin, preserves, red bell peppers, white vinegar)
1/4 C hot peppers (jalapenos)
3/4 C green or red bell peppers
1 1/2 C vinegar
6 C sugar
1 bottle liquid pectin (certo)
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Grind peppers together. Place in large saucepan; add vinegar and sugar and bring to a hard boil. Add pectin. Stir till well blended. Remove from heat; skim off foam. Pour into jars and seal tight.
August 27, 2009 at 11:25 am (7 ingredients or less, heavy cream, microwave, oreo pie crust, pie, raspberries, refrigerator, seedless raspberry jam, semisweet chocolate, Summer)
Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 10 servings
1 pkg. (8 squares) semi-sweet chocolate, coarsely chopped
1 cup whipping cream
6 Tbsp. seedless raspberry jam, divided
1 Oreo pie crust (6 oz.)
2 cups fresh raspberries
1 Tbsp. water
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Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after each minute. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 Tbsp. jam.
Pour into crust. Refrigerate 4 hours.
Arrange berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush onto berries. Keep refrigerated.
July 17, 2009 at 4:07 pm (7 ingredients or less, cream cheese, cream cheese spread, honey wheat bread, peaches, Quick Dishes, Sandwiches, seedless raspberry jam, Summer)
Prep Time: 10 min
Total Time: 10 min
Makes: 2 servings
4 slices honey wheat bread
1/4 cup cream cheese spread
1 peach, thinly sliced
2 Tbsp. seedless raspberry jam
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Spread 2 of the bread slices with cream cheese spread; top with peaches.
Spread remaining 2 bread slices with jam. Place, jam-sides down, over peaches to make two sandwiches.
Substitutions: Use neufchatel cheese instead of cream cheese spread and low sugar jam or fruit spread instead of the seedless raspberry jam.
June 22, 2009 at 5:13 pm (amaretto, angel food cake, Desserts, frozen peaches, milk, nectarines, no-cook, nondairy whipped topping, orange juice, peach preserves, peaches, Quick Dishes, sliced almonds, strawberries, Summer, vanilla instant pudding mix)
Prep Time:30 min
Start to Finish:30 min
makes:16 servings (about 3/4 cup each)
1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups skim milk
2 cups frozen fat-free whipped topping, thawed
1/2 cup peach preserves
1/2 cup amaretto or orange juice
8 cups cubed (1-inch) angel food cake (10 to 12 oz)
3 cups sliced fresh strawberries
3 medium peaches or nectarines, peeled, sliced, OR 2 cups frozen sliced peaches, thawed
1/4 cup sliced almonds, toasted*
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1. In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.
2. Meanwhile, in small bowl, mix preserves and amaretto until blended.
3. In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.
*To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
June 4, 2009 at 8:45 am (7 ingredients or less, Asian, beef broth, boneless beef sirloin steak, egg noodles, frozen sugar snap peas, Main Dish, orange marmalade, Quick Dishes, red pepper (cayenne), stovetop, teriyaki sauce)
Prep Time:25 min
Start to Finish:25 min
makes:2 servings
1/2 lb beef boneless sirloin, cut into thin strips
1 cup reduced-sodium beef broth
2 tablespoons teriyaki stir-fry sauce
1 tablespoon orange marmalade
Dash of ground red pepper (cayenne)
9 oz frozen sugar snap peas
3/4 cup uncooked fine egg noodles (1 1/2 oz)
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1. Heat 10-inch nonstick skillet over medium-high heat. Cook beef in skillet 2 to 4 minutes, stirring occasionally, until no longer pink. Remove beef from skillet; keep warm.
2. Add broth, stir-fry sauce, marmalade and red pepper to skillet. Heat to boiling. Stir in pea pods and noodles; reduce heat to medium. Cover; cook about 5 minutes or until noodles are tender.
3. Stir in beef. Cook uncovered 2 to 3 minutes or until sauce is slightly thickened.
May 29, 2009 at 4:01 pm (7 ingredients or less, almond extract, almonds, apricot preserves, Beverages, blender, Breakfast, grapes, Quick Dishes, ricotta cheese, Summer)
Serves 2.
6 ice cubes
1/2 C part-skim ricotta
1 1/2 C diced peaches
1 C grapes
2 t almond extract
1 T apricot jam
1/4 C chopped almonds
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Blend ice and ricotta before adding the remaining ingredients and whirling until smooth. 284 calories.
