Sunday, October 12, 2014
Friday, May 16, 2014
Creamy chicken and mushroom fettuccine
Ingredients
- 450g dried fettuccine pasta
- 1 tablespoon olive oil
- 650g chicken tenderloins, tendons removed
- 125g rindless bacon, diced
- 1 brown onion, diced
- 300g small cup mushrooms, sliced
- 420g can Heinz Condensed Cream of Chicken Soup
- 1/2 cup light thickened cream
- 1 tablespoon worcestershire sauce
- 1/2 cup fresh flat-leaf parsley, roughly chopped
-
0:15 To Prep
0:25 To Cook10 INGREDIENTS
EASY DIFFICULTY
4 SERVINGS
Carrot Cake
Ingredients
- Cake:
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 1/3 cups granulated sugar
- 1/2 cup sweetened flaked coconut
- 1/3 cup chopped pecans
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 tablespoons canola oil
- 2 large eggs
- 2 cups grated carrot
- 1 1/2 cups canned crushed pineapple, drained
- Cooking spray
- Frosting:
- 2 tablespoons butter, softened
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- Additional grated carrot (optional)
Potato Salad
- Prep Time:
- Cook Time:
Nutritional Information
Calories per serving: 145 Fat per serving: 5g Saturated fat per serving: 0.0g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Protein per serving: 3g Carbohydrates per serving: 23g Fiber per serving: 2g Cholesterol per serving: 0.0mg Iron per serving: 1mg Sodium per serving: 226mg Calcium per serving: 33mg
Ingredients
- 1/4 cup cider vinegar
- 2 teaspoons sugar
- 1/4 teaspoon pepper
- Salt
- 2 teaspoons yellow mustard seeds
- 2 cups diced red cabbage
- 1 bag (about 24 oz.) tricolor baby potatoes, scrubbed and sliced
- 2 tablespoons safflower or canola oil
- 1/4 cup minced chives
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