Triscuit Pairings

I am always looking for low calorie snack ideas. Triscuit is one of my go to crackers. The fine folks at Nabisco shated these pairing ideas so I wanted to share them with you.  Happy Eating,  Nana

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Credit goes to Nabisco for their photo copyright. I am not associated with Nabisco.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Cherry Topped Chicken

 

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  • Cherry-Topped Chicken Recipe

    TOTAL TIME: Prep/Total Time: 15 min.
    MAKES:4 servings
     Ingredients

    Directions

    1. Flatten chicken to 1/4-in. thickness. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink.
    2. Meanwhile, in a small microwave-safe bowl, combine preserves and allspice. Heat in the microwave until warmed. Serve with chicken.Yield: 4 servings.
    Credit  Originally published as Cherry-Topped Chicken in Simple & Delicious September/October 2006, p35 Taste of Home

Recipe: Beef Tips and Noodles

Beef Tips and Noodles Recipe

Beef Tips and Noodles
Ingredients

1 pound sirloin tips, cubed

1 (10.75 ounce) can condensed cream of mushroom soup

1 (1.25 ounce) package beef with onion soup mix

1 (4.5 ounce) can mushrooms, drained

1 cup water

1 (16 ounce) package wide egg noodles

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a 13×9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
  3. Bake in a preheated oven for 1 hour.
  4. While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.

Credit: ALL RIGHTS RESERVED Copyright        2014        Allrecipes.com

Recipe: Sesame Beef Bowls

Sesame Beef Bowls

Yield: 2 servings

Ingredients

  • 250 grams (9 ounces) tender cut of beef thinly sliced
  • 1 tablespoon Shaoxing Wine (or dry sherry)
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 teaspoon potato starch
  • 2 tablespoons water
  • 1 1/2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon sesame seeds
  • 2 teaspoons sesame oil

Directions

  1. In a bowl, combine the beef, Shaoxing, ginger and garlic and thoroughly mix together. Add the potato starch and mix to combine.
  2. In a separate small bowl, combine the water, soy sauce and sugar and stir to combine.
  3. Add the sesame seeds to a sauté pan and heat over medium high heat. Toast the sesame seeds until they are golden brown, swirling them around the pan constantly to ensure they brown evenly.
  4. Once the sesame seeds are well toasted, transfer them to a plate and add the sesame oil to the pan along with the beef.
  5. Stir-fry the beef until there are no red bits left, and then add the soy sauce mixture. Bring this mixture to a boil, stirring constantly until it’s turned into a thick sauce that coats the meat.
  6. Add the toasted sesame seeds, and then serve the beef over steamed Asian greens on rice.Credit: Recipe from Food blogger Marc Matsumoto, Recipe courtesy of Fresh Tastes.

Recipe: Mini Cheeseburgers

Mini Cheeseburgers
Ingredients

Burger Mixture
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup milk
1/2 cup Original Bisquick® mix 2 eggs
Garnishes, if desired
12 mini kosher dill pickles 1 medium tomato, chopped Ketchup and mustard

Directions

1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. • 2. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.
• 3. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
• 4. Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes.
Credit: Recipe and photograph are property of http://www.bettycrocker.com.