584 low blended Recipes

onion, chopped, reduced-fat cream cheese, softened (neufchatel), water, ground cumin, pepper, salt, cooked turkey breast or 4 cups cooked chicken breasts, shredded, flour tortillas, low-sodium condensed cream of chicken soup, carton light sour cream, low-fat milk, pickled jalapeno peppers, finely minced (may substitute 1-4 oz can diced green chilies, if you prefer it more mild), mexican blend cheese (i use sargento brand), cilantro (optional) or 1/4 cup parsley, minced (optional), tomato, chopped (optional), sweet red pepper, chopped (optional)

all-purpose white flour, whole wheat flour, splenda brown sugar blend, splenda sugar blend for baking, baking powder, sea salt, unsalted butter, cold, egg, lightly beaten, almond extract , pure, good quality, low-fat milk, lemon juice, fresh squeezed , meyer if possible, fresh sweet cherries, coarsely chopped, candied ginger, finely chopped (optional), powdered sugar , garnishing, egg white, lightly beaten, low-fat milk, mascarpone cheese, almond extract , pure, good quality, splenda sugar substitute (more if you like sweeter), cream, heavy, fresh cherries, sweet, finely chopped (optional)

pineapple-orange juice, blend, fresh parsley, snipped, low-sodium worcestershire sauce, light brown sugar , firmly packed, garlic cloves, minced, salt, boneless skinless chicken breasts, cut into 32 cubes approx, zucchini , cut crosswise (rounds), pineapple chunks (fresh or canned but in their own juice, drained), red bell peppers, cut into 32 squares (or can use yellow or green ), grape tomatoes, low-fat plain yogurt (i ve used fat free too just fine), orange marmalade, pineapple-orange juice, blend

country ham scraps or prosciutto, vegetable oil (optional), shallots, coarsely chopped, strong coffee or espresso, pork stock or low-salt chicken broth, sorghum syrup or honey, apple cider vinegar, unsalted butter, divided, minced yellow onion, minced garlic, low-salt chicken broth, dried black-eyed peas , soaked overnight, drained, bay leaves, divided, kosher salt, crushed toasted coriander and fennel seeds, lemon peel , all white pith removed, cayenne pepper, kosher salt, freshly ground black pepper, cayenne pepper, light brown sugar, trimmed pork tenderloins, vegetable oil, bread -and-butter pickles, blended to a coarse puree

chicken breasts, cubed, no yolks yolk-free wide egg noodles, corn or 2 cups peas, shredded cheese, blend, breadcrumbs or 1/2 cup cracker, philadelphia cream cheese, cheese sauce , from a box of mac-n-cheese, kraft shredded cheese, mexican blend is best, low-fat milk, margarine

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

chopped pecans, toasted, splenda brown sugar blend, cinnamon, all vegetable shortening, splenda brown sugar blend, eggs, low-fat sour cream (or plain yogurt), vanilla, all-purpose flour, baking powder, baking soda, salt, dark chocolate chips, divided

fettuccine , prepared according to box, butter, flour, dried parsley, garlic , garne ( seasoning blend, or 1/4 tsp powder), cream cheese, low-fat milk, grated parmesan cheese, diced cooked ham, broccoli, pepper

whole wheat flour, baking powder, salt, light brown sugar (i used the latter) or 1/4 cup splenda brown sugar blend (i used the latter), low-fat milk, dark amber maple syrup , grade b, egg, vanilla extract, maple flavoring (extract), unsalted butter, melted, frozen mixed berries, light brown sugar (i used the latter) or 1/2 cup splenda brown sugar blend (i used the latter), cornstarch, cinnamon, water

crusty portuguese rolls (cubed ), eggs (lightly beaten ), cinnamon baking chips, low-fat milk, splenda brown sugar blend, vanilla extract, salt, butter, splenda brown sugar blend, cinnamon

eggs + 1 egg yolk, sugar, whole milk or you can substitute store bought eggnog for the, heavy cream, good quality bourbon or irish whiskey, pure vanilla extract, freshly grated nutmeg, salt, quality white bread, about 3/8 thick,in 1-1/2 cubes, melted unsalted butter, bourbon sauce, butter, brown sugar, egg, lightly beaten, bourbon or irish whiskey depends on your personal taste, in a medium-size saucepan over low heat , melt butter; add sugar and beaten egg, whisking to blend well. cook, stirring constantly, until mixture thickens. remove from heat and whisk in bourbon to taste; let cool. whisk and reheat before serving. the sauce should be soft, creamy, and smooth.

whole 8 fat free tortillas, chicken, diced green onions, green chiles diced, low fat milk, reduced fat cream of chicken soup, reduced fat free cheddar or mexican blend, reduced fat free cheddar or mexican blend, reduced fat free cheddar or mexican blend, sour cream lite

cream of mushroom soup (low fat preferred (fat free falls apart in this recipe), cheese soup, cream of onion soup (low fat preferred , can be replaced with cream of celery or chicken if preferred), chicken breast, sour cream (low fat is preferred ), pasta, any shape, frozen vegetables (we prefer cauliflower but any can be used, broccolli blends work well also)

onion chopped, green pepper chopped, ground turkey, oregano, basil, salt and pepper, low fat cottage cheese, low fat cream cheese, low fat italian blend shredded cheese, lasagna noodles (broken in half ), cut broccoli thawed and squeezed dry, chunky pasta sauce

seasoned cornbread stuffing mix, butter, melted, flour, frozen corn, thawed, diced green chilies, drained, chopped onion, shredded monterey jack and cheddar cheese blend (or colby-jack), eggs, beaten, evaporated low-fat milk

plain low-fat yogurt, water, dijon mustard, balsamic vinegar, garlic clove, crushed, cubed whole wheat bread (about 4 slices), olive oil-flavored cooking spray, italian spice blend, freshly ground black pepper, salt, skinless, boneless chicken breasts, italian spice blend, salt, freshly ground black pepper, remaining ingredients, sliced romaine lettuce, trimmed watercress (about 1 large bunch), grated fresh parmesan cheese, freshly ground black pepper (optional)

california-blend frozen vegetables (broccoli, cauliflower, sliced carrots medley), eggs, low sodium beef broth or 1 tbsp water, paprika, turmeric, celery seed, chives, lemon pepper, nutmeg, mozzarella-flavor rice cheese (low fat , non dairy rice, shredded), vegan parmesan cheese (low fat , non dairy rice, grated)

red lobster crab au gratin, butter, onion, minced, all-purpose flour, milk, scalded, salt, white pepper, sherry, crab meat, crackers, finely crumbled, cheddar cheese, finely grated, crumble crackers between waxed paper with a rolling pin. reserve just enough crumbs and cheese to top the casserole. melt 4 tbsp of the butter in a large heavy skillet. add onion and saut for about 5 minutes or until golden. slowly add flour, stirring constantly over low heat. when flour is blended, gradually add hot milk (scalded) and blend with a whip., continue stirring over low heat until the sauce begins to thicken. add salt, pepper, and sherry, and continue stirring in a bowl. mix crab meat, sauce, and the extra cracker crumbs and cheese. place in a lightly greased baking dish., sprinkle reserved cracker crumbs and cheese on the top of the casserole. dot the top with the remaining 4 tbsp butter., bake uncovered at 350f for about 15 minutes or until the top is golden brown.