COTTAGE CHEESE DELIGHT
Make and share this Cottage Cheese Delight recipe from Food.com.
Provided by William Uncle Bill
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a glass mixing bowl, add cottage cheese.
- Sprinkle the cheese with orange jello powder.
- Add drained pineapple and mandarin orange segments and mix well until incorporated.
- Prepare dream whip in accordance with package directions and fold into the fruit mixture.
- Cover with plastic wrap and refrigerate to chill for 2 hours.
Nutrition Facts : Calories 261.4, Fat 11.5, SaturatedFat 9.6, Cholesterol 9.2, Sodium 275.1, Carbohydrate 32.3, Fiber 1.8, Sugar 28.1, Protein 9.5
BAKED SPINACH AND CHEESE RANCH POTATO CAKES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This recipe was developed for the Hidden Valley Ranch Recipe Contest. It combines spinach and cheese with shredded potatoes and seasons the mixture with Hidden Valley Salad Dressing and Seasoning Mix. The mixture is formed into cakes and baked, saving calories, time and the stress of last minute preparation. These easy to make cakes make a wonderful side dish to serve with plain roasted meat and poultry. Your family will love them.
Provided by MaryOne Perfect Bite
Categories Weeknight
Time 40m
Yield 8 potato cakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- 1) Preheat oven to 400 degrees F. Generously coat a 13 x 9-inch pan with nonstick cooking spray.
- 2) Combine drained potatoes, spinach, shallots, 5 teaspoons seasoning mix, black pepper, Parmesan cheese, 1 teaspoon lemon juice and flour in a large bowl. Mix well.
- 3) Using a 1/4-cup measure, drop 8 small mounds of mixture onto prepared baking sheet. Lightly press each mound to form a cake that is 1-inch high. Spray tops lightly with nonstick cooking spray. Bake for 30 minutes.
- 4) Meanwhile, combine yogurt, mayonnaise, remaining 5 teaspoon seasoning mix and 1 teaspoon lemon juice in a small bowl. Mix well.
- 5) Transfer potato cakes to a serving platter and top each with a small dollop of yogurt sauce. Garnish with lemon slices.Serve immediately. Yield: 8 potato cakes.
Nutrition Facts : Calories 206.5, Fat 7.5, SaturatedFat 2.8, Cholesterol 13.9, Sodium 295.5, Carbohydrate 27.9, Fiber 2.2, Sugar 2.4, Protein 8.1
SPINACH AND CHEESE STUFFED CHICKEN BREAST #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I love creating my own recipes and menus for people. I have been doing this since I was about 12 years old. I put together a birthday party with lots of freshly prepared food and cake that I prepared for my mom. I had help from my cousins and friends who were my assistants and servers. The party was a great success and I have been doing this ever since. I made this chicken dish 8 years ago and it was the only thing different my mom would eat so I made sure I perfected the dish just for her and of course others. I usually brine my chicken in a mixture of salt, brown sugar and water for at least 45 minutes
Provided by Chef Jaylin Hawkins
Categories Weeknight
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Butterfly chicken breast and drizzle with olive oil.
- Sprinkle chicken breast with Hidden Valley Seasoning and Dressing Mix and set aside.
- In a saute' pan cook spinach until spinach has started to cook down. Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, bread crumbs and beaten egg and olives. Mix all ingredients until well incorporated.
- Place a large spoonful of spinach mixture in the middle of each chicken breast and fold over, covering the spinach mixture completely.
- Sprinkle with remaining cheese and place on baking sheet and bake on 350 degrees for 20-25 minutes or until thermometer reaches 165 degrees when chicken is tested.
Nutrition Facts : Calories 409.4, Fat 20.1, SaturatedFat 6.7, Cholesterol 190.7, Sodium 805, Carbohydrate 15.4, Fiber 3.2, Sugar 1.7, Protein 41.5
RANCH-STYLE GREEK SPINACH PIE (SPANAKOPITA) #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. A revamped version of a classic flaky and savory spinach pie made with phyllo dough. The addition of Hidden Valley Original Ranch Seasoning Mix kicks this traditional pie up a notch. I created this recipe by modifying my mom's version that I loved growing up. It's filling, warm and chock full of spinach! It's a really great way to get more veggies into your diet. Tip: When working with phyllo you have to be gentle and fast. It will dry out quickly and is extremely delicate. One plus about this recipe is that you're only doing a top and bottom layer, unlike the multiple layers of a Baklava. If your pastry sheets start to dry out on you, cover them with the plastic sheet that came in and cover that with a damp kitchen towel.
Provided by vtritsarolis
Categories Weeknight
Time 1h
Yield 1 pan, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Directions:.
- Heat olive oil in pan and sauté the green onions and shallots until tender.
- Add the spinach, parsley and dill to sauté for another 5 minutes.
- Season with nutmeg, salt and pepper. Set aside to cool.
- In the meantime, combine the feta, Parmesan, Greek yogurt, and beaten eggs.
- Fold in the cooled spinach mixture.
- Preheat the oven to 350°F.
- Brush the bottom and sides of a 9x12 rectangular pan using a pastry brush.
- Unwrap the defrosted phyllo sheets and begin to add a sheet to the pan, buttering each layer with the pastry brush, until you reach 6-10 layers. If the sheets do not fit the pan exactly, just cut it to size as you go, or fold it over.
- Spread the filling over the layers of pastry and repeat 6-10 more layers on top of the filling.
- Brush on a final layer of butter and bake until golden brown, about 35 minutes.
- It may help to score the top of the phyllo with a knife before baking so that it's easier to cut after.
- This dish can be served as a main course, an appetizer or a side dish.
Nutrition Facts : Calories 814.9, Fat 54, SaturatedFat 24.6, Cholesterol 289.2, Sodium 1646.1, Carbohydrate 49.4, Fiber 8.8, Sugar 5.1, Protein 37.7
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