healthsecret1com

Ingredients 2 tablespoons butter 3 leeks, halved and thinly sliced 1/2 onion, chopped 3 cloves garlic, minced 3 stalks celery, diced 3 carrots, diced 1 small head cabbage, and thinly sliced  3 cups water 1 cup salsa 1/3 cup ketchup 4 cubes chicken bouillon 2 teaspoons Creole seasoning (such as Tony Chachere's(R)), or more to taste salt and ground black pepper to taste 1/2 pound smoked sausage, thinly sliced Directions Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes. Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.

Ingredients 3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules  1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk Directions Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Ingredients 1 teaspoon dried oregano � teaspoon salt � teaspoon ground black pepper 2 pounds skinless, boneless chicken breast halves 2 tablespoons butter � cup water 3 tablespoons fresh lemon juice 2 cloves garlic, minced 1 teaspoon chicken bouillon granules 1 teaspoon chopped fresh parsley Directions Step 1 In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker. Step 2 In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker. Step 3 Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Ingredients Crust: 1 cup finely crushed pretzels 1/4 cup white sugar 1/3 cup margarine, melted Filling: 1 (14 ounce) can sweetened condensed milk  1/3 cup frozen limeade concentrate, thawed 2 tablespoons tequila 1 tablespoon orange liqueur 3 drops green food coloring, or as   needed (optional) 1 cup heavy whipping cream 1 lime, sliced (optional) Directions Preheat oven to 375 degrees F (190 degrees C). Mix pretzels and sugar together in a bowl; stir in margarine until evenly incorporated. Spoon mixture into a 9-inch pie plate ; press into bottom and up sides of plate to form a firm, even crust. Bake crust in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack. Mix sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl. Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak....

Ingredients 2 pounds lean ground beef 2 large yellow onions, chopped 3 cloves garlic, chopped 3 cups water 2 (15 ounce) cans tomato sauce 2 (14.5 ounce) cans diced tomatoes  3 tablespoons soy sauce 2 tablespoons dried Italian herb seasoning 3 bay leaves 1 tablespoon seasoned salt, or to taste 2 cups uncooked elbow macaroni Directions Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes. Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally. Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, abo...

Ingredients 1/2 cup plain fat-free Greek yogurt 1/4 cup egg substitute 1 tablespoon hot sauce (such as Frank's(R)) 1 teaspoon hot sauce (such as Frank's(R)) 1 cup panko bread crumbs  1 tablespoon sweet paprika 1 tablespoon garlic pepper seasoning 1 tablespoon cayenne pepper 1 pound skinless, boneless chicken breasts, cut into 1-inch strips Directions Whisk Greek yogurt, egg substitute, and 1 tablespoon plus 1 teaspoon hot sauce in a bowl. Mix panko bread crumbs, paprika, garlic pepper, and cayenne pepper in a separate bowl. Dip chicken strips into yogurt mixture; coat with panko bread crumb mixture. Arrange coated chicken strips in a single layer in an air fryer . Cook until evenly browned, about 8 minutes per side.

Ingredients 3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules  1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk Directions Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Ingredients 1 egg, separated, divided 1 tablespoon cornstarch 1 tablespoon rice vinegar 1 pound skinless, boneless chicken breast, cubed 2 cups long-grain brown rice 3 tablespoons peanut oil 1 cup diced fresh mushrooms 2 green onions, sliced 1 clove garlic, minced 2 1/2 cups low-sodium vegetable broth  1 (12 ounce) package frozen peas and carrots 1 (8 ounce) package fresh snow peas 1 (8 ounce) can diced water chestnuts, drained 1 cup chopped fresh broccoli 2 teaspoons ground white pepper 2 teaspoons sesame oil 2 eggs 1 cup fresh bean sprouts 3 tablespoons soy sauce, or more to taste Directions Whisk egg white in a large bowl. Whisk in cornstarch and rice vinegar. Add chicken and stir until completely coated. Allow to sit for 10 minutes, then remove chicken and pat dry with a paper towel. Meanwhile, rinse rice under cool running water until water runs clear. Set aside to drain. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add peanut...

Ingredients Bread Pudding: 4 cups milk 1/2 cup margarine 1 cup white sugar 4 large eggs, beaten slightly 2 teaspoons ground cinnamon 1/4 teaspoon salt  12 cups dry bread cubes 1/2 cup raisins 1/4 cup finely chopped hazelnuts (optional) Whiskey Sauce: 2 cups packed brown sugar 1 cup butter 1/2 cup bourbon whiskey Directions Preheat the oven to 350 degrees F (175 degrees C). Heat milk and margarine in a saucepan over medium heat until margarine is completely melted, 3 to 5 minutes. Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish. Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes. While pudding is baking, heat brown sugar, butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set a...

4 skinless chicken breasts, cut into 2cm (1in) cubes 1tbsp oil 1 small onion, peeled and finely chopped 1 garlic clove, peeled 5cm (2in) piece of root ginger, peeled and roughly chopped 1 red  chilli , deseeded 1tbsp of mild curry paste 400ml (14fl oz) can of coconut milk 1 large mango, peeled and cut into chunks 2tbsp fresh coriander, finely chopped Rice And Peas 350g (12oz) long grain rice 130g (5oz) can kidney beans, drained and rinsed 2 spring onions, sliced To make this chicken curry, heat the oil in a medium size saucepan over a medium heat and add the onion, garlic, ginger and chili. Cook for 3 � 4 mins. Add the chicken and cook for 5 mins, or until sealed and lightly browned. Add the curry paste and cook for 1 min, add 3/4 of the coconut milk and simmer over a moderate heat for 20 mins. Stir in the mango and coriander, and simmer for a further 5 mins. While the curry is cooking, prepare the rice and peas. Cook the rice as per pack instructions. Then, 5 mins before the...

Ingredients 1 (16 ounce) package elbow macaroni 1 (16 ounce) package bacon, cut into bite-size pieces 10 jalapeno peppers, seeded and diced 2 tablespoons chile paste, or to taste salt and ground black pepper to taste  4 tablespoons all-purpose flour 1 tablespoon minced garlic 4 cups whole milk 16 ounces shredded extra-sharp Cheddar cheese 8 ounces shredded Parmesan cheese Directions Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until nearly crispy, about 5 minutes. Add jalapenos and fry with bacon until soft and bacon is crispy, about 5 minutes. Drain some of the bacon fat, leaving 4 tablespoons of fat in the pan. Stir chile paste into the pan and fry for 1 minute. Add salt and pepper to taste. Add flour and cook for 1 minute. Cook and stir garlic in the pan for 1 minut...

1 (15 ounce) cans black beans, rinsed and drained 9 -10 ounces refrigerated cheese tortellini, can use any type 1 (4 ounce) cans diced green chilies 1 (15 ounce) cans diced tomatoes 1/2 teaspoon cumin 1 1/2 cups low-fat sour cream, can use regular 1/4 cup fresh lime juice 1/2 teaspoon sugar 2 cups shredded monterey jack cheese 1/2 cup sliced black olives 3/4 cup chopped green onion 1/4 cup chopped cilantro Directions Preheat oven to 350 degrees. Lightly grease/spray a 1 1/2 qt casserole dish. In a bowl, toss together the black beans, tortellini, green chilies, diced tomatoes and cumin. Mix well and pour into the prepared casserole dish. In another bowl, stir together the sour cream, lime juice and sugar; evenly spread this over mixture in the casserole dish. Evenly sprinkle with cheese, then olives, then green onions, then the cilantro. Cover with foil and bake at 350 for 30 minutes. Uncover and continue baking an additional 20-30 minutes until cheese is bubbly and lightly browned. Let...

Ingredients 1/2 cup butter, melted 1 cup graham cracker, crushed to crumbs 1 cup flaked coconut 6 ounces chocolate chips ( 1 cup) 6 ounces butterscotch chips 1 (14 ounce) cans sweetened condensed milk ( fat free works fine) 1 cup nuts Directions Place melted butter in a 9 x 13 baking pan. Spread graham cracker crumbs over top. (I actually prefer to melt my butter in the microwave, mix in the graham cracker crumbs and then pat into the pan. It makes a more even bottom crust, I think.). Layer the coconut and chips in order given. Pour sweetened condensed milk over all. Top with nuts. DO NOT mix together. Bake at 350�F for 25 minutes or until lightly browned. (Please check earlier if your oven runs hot!).

Ingredients 1 tablespoon olive oil 1 pound chicken breasts, cubed, or more to taste 1/2 large onion, diced 2 roasted Hatch chile peppers - seeded, de-veined, and diced, or more to taste 3 cloves garlic, minced 1 tablespoon ground cumin 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups chicken broth  1 (16 ounce) jar salsa verde (green salsa) 1 (15.5 ounce) can white beans, drained and rinsed 2 ears corn, kernels cut from cob 1/4 cup minced cilantro 1/4 cup all-purpose flour 1 tablespoon potato starch (optional) 2 tablespoons cold water (optional) 1 lime, cut into wedges Directions Turn on a multi-functional pressure cooker (such as Instant Pot(R)), select Saute function, and add olive oil. Add chicken breast, onion, chile peppers, garlic, cumin, salt, and pepper to hot oil. Saute until chicken is browned and onions are soft and translucent, about 5 minutes. Add chicken broth, salsa verde, white beans, corn kernels, and cilantro; mix well. Turn off Saute mode. Close ...

Ingredients 3 eggs, beaten 1 1/2 cups white sugar 2 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1/4 cup butter, melted 3 cups whole milk 10 slices hearty farmhouse-style bread, toasted and cut into cubes 1 cup raisins  1/2 cup light brown sugar 1 tablespoon all-purpose flour 1 pinch ground cinnamon 1 egg 2 tablespoons butter, melted 1 1/4 cups whole milk 1 pinch salt 1 tablespoon vanilla extract Directions Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish. In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish. Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving. For vanilla sauce, w...