Tag Archives: margarine

Double Stuffed Potatoes

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Serves 4

Ingredients

4 large baking potatoes 2 tbsp butter or margarine
½ c. chopped onion ¾ c. shredded reduced-fat Cheddar cheese, divided
¼ c. reduced-fat sour cream 2 tsp dried chives
Salt & Pepper

Directions

  1. Scrub potatoes; pat dry. Pierce each potato several times with a fork. Microwave on HIGH for about 10 minutes; rotate potatoes. Microwave until tender, about 3 minutes longer.
  2. Preheat oven to 350°F. melt butter in a medium skillet over low heat. Add onion to skillet; cook until translucent, about 5 minutes. Slice off potato tops.
  3. Scoop out potatoes, keeping shells intact; place pulp in a medium bowl. Mash potato pulp; add onion, ½ c. Cheddar, sour cream, chives, salt & pepper to bowl.
  4. Spoon potato mixture into shells, dividing evenly. Sprinkle potatoes with remaining Cheddar. Place in a medium casserole. 
  5. Bake potatoes until heated through, about 10 minutes.

Roasted Pork Tenderloin

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Serves 4

Ingredients

3 tbsp butter or margarine 2 whole pork tenderloins, trimmed (12 oz each)
½ tsp salt ½ tsp pepper
½ c. apple jelly or apricot jam ½ c. apple juice
¼ c. Dijon mustard 1 tbsp cornstarch
1 tbsp light cream

Directions

  1. Pork Tenderloin by intropin on FlickrPreheat oven to 325°F. Heat a large heavy skillet over medium heat; add butter. Add pork to skillet. Sear on all sides. Place pork in a shallow baking pan. Sprinkle with salt & pepper.
  2. Add jelly, apple juice & mustard to pan drippings in skillet. Cook over low heat, stirring continually, until well blended, about 5 minutes. Spoon over pork.
  3. Roast pork for 50 minutes, basting every 10 minutes with pan juices. Cut into 1½” slices; arrange on a serving platter. Keep warm. Blend cornstarch with cream.
  4. Place baking pan on stove top over low heat; stir cornstarch mixture into pan juices. Cook, stirring continually, until thickened, about 2 minutes; serve with pork.

Bad but Delicious Honey Butter Chicken

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Submitted by jennifer_ann7

Ingredients

½ c. flour 1 tsp salt
1 tsp paprika ¼ c. margarine or butter
1-2 lb boneless/skinless chicken breasts, cut into chunks 1/8 c. honey
1/8 c. butter 1/8 c. lemon juice

Directions

  1. Preheat oven to 400°F.
  2. Combine flour, salt, pepper, & paprika.
  3. Dredge chicken pieces in flour.
  4. Melt butter & pour into a baking pan.
  5. Add pieces of floured chicken in single layer, turning chicken to coat with butter.
  6. Bake for 10 minutes.
  7. Make honey butter sauce: Melt 1/8 c. butter in a pan. While melting add 1/8 c. lemon juice & 1/8 c. honey to butter, & mix with a whisk.
  8. After the chicken has cooked 10 minutes, pour honey butter sauce over chicken & cook an additional 10 minutes or until cooked through.

Breast of Chicken Maya-fique

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Submitted by Maya/Malibu Hardy
Serves 8

Ingredients

4 whole chicken breasts, split (about 3 lbs) ¼ c. butter or margarine
2 c. sliced mushrooms 2 cans Cream of Chicken soup
1 large garlic clove, minced 1/8 tsp crushed tarragon (rosemary works too)
½ c. white wine generous dash crushed oregano

Directions

  1. Use 1 large skillet or prepare in 2 skillets (10″) by dividing ingredients equally.
  2. Brown chicken in butter; remove. Brown mushrooms.
  3. Stir in soup, garlic, & seasonings; add chicken.
  4. Cover & cook over low heat for 45 minutes, stirring occasionally.
  5. Add white wine & heat slowly. Serve with wild rice mix.

Double Berry Blueberry Muffins

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Yields: 1 Dozen

Ingredients

1½ c. all-purpose flour 1/3 c. (5-1/3 tbsp)
1 c. Quaker Oats margarine or butter, melted
½ c. sugar 2 egg whites, lightly beaten
1 tbsp baking powder 1 tsp grated lemon peel
¼ tsp salt (optional) ¾ c. fresh or frozen blueberries
1 c. low-fat or skim milk ¼ c. raspberry or strawberry preserves

Directions

  1. Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only. 
  2. Combine dry ingredients; mix well. 
  3. Add combined milk, margarine, egg whites & lemon peel; mix just until dry ingredients are moistened. 
  4. Gently stir in blueberries. Fill muffin cups ½ full. 
  5. Spoon 1 tsp preserves over batter. Spoon remaining batter over preserves. 
  6. Bake 23 to 25 minutes or until golden brown. 
  7. Let muffins stand a few minute; remove from pan. Serve warm.