Makes 6 servings
Ingredients:
FILLING:
2 cups chunked cooked chicken breast (skinless/boneless) approx. 6 or 7 oz.1 can (10 3/4 oz) condensed cream of chicken with herbs soup
1 regular size can of Veg-all or 1-10 oz pkg. frozen mixed vegetables, thawed
1/2 cup of skim or 1% milk
1 box of refrigerated (15 oz) ready-to-use pie crusts. Just use 1 crust.
Heat oven to 425 degrees F. Mix FILLING ingredients in a medium bowl. Open one of the crust packages that comes in the box. Unfold and slice down the middle. Using 1/2 of the cut crust, line a 9" pie plate (you will have to make a few cuts to get the crust in the pan just right. This keeps from using both pie crusts, thus adding more points to the recipe); add FILLING. Using the other 1/2 of the crust, arrange it on top of the pie,making more cuts to get it completely covered. You will not have a very attractive pie, but the taste and low-points is what counts in this tasty recipe. Bake 25 to 30 minutes until pastry is golden and filling is hot.
POINTS: 5
Monday, November 9, 2009
Sunday, November 8, 2009
Slow Cooker Lasagna
1 pound(s) uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
1 medium garlic clove(s), minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup(s) part-skim ricotta cheese
1 1/2 cup(s) part-skim mozzarella cheese, shredded, divided
6 item(s) dry lasagna noodles, no-cook
1/2 cup(s) shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
Instructions
Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.
Notes
To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.
Serves 6
8 WW points per serving
1 small onion(s), chopped
1 medium garlic clove(s), minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup(s) part-skim ricotta cheese
1 1/2 cup(s) part-skim mozzarella cheese, shredded, divided
6 item(s) dry lasagna noodles, no-cook
1/2 cup(s) shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
Instructions
Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.
Notes
To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.
Serves 6
8 WW points per serving
Saturday, November 7, 2009
Baked Potato Soup
1 bulb(s) garlic clove(s), large, 1/4-inch-slice cut off top
3 pound(s) potato(es), rinsed, pierced with a fork (about 6 large baking potatoes)
6 slice(s) uncooked turkey bacon
4 cup(s) reduced-sodium chicken broth
1 1/2 Tbsp thyme, fresh, chopped
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
6 Tbsp reduced-fat sour cream
6 Tbsp low-fat shredded cheddar cheese
6 Tbsp scallion(s), sliced
Instructions
Preheat oven to 400ºF. Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.)
Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.
Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes. Place bacon on paper towels to drain off any fat; chop bacon.
Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.
Spoon about 1 1/3 cups of soup into each of 6 soup bowls. Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions. Grind fresh pepper over top if desired.
5 ww points
3 pound(s) potato(es), rinsed, pierced with a fork (about 6 large baking potatoes)
6 slice(s) uncooked turkey bacon
4 cup(s) reduced-sodium chicken broth
1 1/2 Tbsp thyme, fresh, chopped
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
6 Tbsp reduced-fat sour cream
6 Tbsp low-fat shredded cheddar cheese
6 Tbsp scallion(s), sliced
Instructions
Preheat oven to 400ºF. Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.)
Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.
Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes. Place bacon on paper towels to drain off any fat; chop bacon.
Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.
Spoon about 1 1/3 cups of soup into each of 6 soup bowls. Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions. Grind fresh pepper over top if desired.
5 ww points
Friday, November 6, 2009
Sticky Buns (yes this is WW)
1/4 cup fat-free caramel-flavored sundae syrup
Cooking Spray
1 (8oz) can refrigerated reduced-fat crescent dinner rolls
1/4 cup firmly packed brown sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon Preheat oven to 375° F.
Spoon 1 1/2 tsp syrup into each of 8 muffin cups coated with cooking spray; set aside.
Unroll crescent roll dough, and separate into rectangles. Combine brown sugar, pecans, and cinnamon; sprinkle evenly over each rectangle, pressing gently into dough
Beginning at 1 long edge, roll up jelly-roll fashion. Pinch ends of dough to seal. Cut each roll into 6 slices. Place 3 slices, cut sides down, in prepared muffin cups.
Bake at 375° F. for 14 minutes. Run a knife around edges of cups; invert onto a platter. Yields 8 servings. WW Points: 4 pt.
Cooking Spray
1 (8oz) can refrigerated reduced-fat crescent dinner rolls
1/4 cup firmly packed brown sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon Preheat oven to 375° F.
Spoon 1 1/2 tsp syrup into each of 8 muffin cups coated with cooking spray; set aside.
Unroll crescent roll dough, and separate into rectangles. Combine brown sugar, pecans, and cinnamon; sprinkle evenly over each rectangle, pressing gently into dough
Beginning at 1 long edge, roll up jelly-roll fashion. Pinch ends of dough to seal. Cut each roll into 6 slices. Place 3 slices, cut sides down, in prepared muffin cups.
Bake at 375° F. for 14 minutes. Run a knife around edges of cups; invert onto a platter. Yields 8 servings. WW Points: 4 pt.
Thursday, November 5, 2009
Crock Pot Mexican Rice Casserole
1 lb. extra lean ground beef
1 medium onion, chopped
1 large green pepper, chopped
16 oz. can kidney beans, rinsed and drained
14 1/2 oz. can diced tomatoes, undrained
8 oz. can tomato sauce
1/4 c. water
1 pkg. taco seasoning
1 T. chili powder
1 c. instant rice, uncooked
1 c. fat free shredded Cheddar cheese
Brown ground beef and onions in a nonstick skillet. Combine all ingredients in slow cooker except rice and cheese.
Cook on low for 8 hours.
Stir in rice; cover and cook until rice is tender. Sprinkle with cheese; cover and cook until cheese is melted.
Yield:8 servings. Nutrition info per serving: 239 calories, 2.5 g. fat, 4.5 g. fiber. (4 WW PPS)
1 medium onion, chopped
1 large green pepper, chopped
16 oz. can kidney beans, rinsed and drained
14 1/2 oz. can diced tomatoes, undrained
8 oz. can tomato sauce
1/4 c. water
1 pkg. taco seasoning
1 T. chili powder
1 c. instant rice, uncooked
1 c. fat free shredded Cheddar cheese
Brown ground beef and onions in a nonstick skillet. Combine all ingredients in slow cooker except rice and cheese.
Cook on low for 8 hours.
Stir in rice; cover and cook until rice is tender. Sprinkle with cheese; cover and cook until cheese is melted.
Yield:8 servings. Nutrition info per serving: 239 calories, 2.5 g. fat, 4.5 g. fiber. (4 WW PPS)
Wednesday, November 4, 2009
Crock Pot Chili Mac
16 ounces extra lean ground turkey or beef
1 cup chopped onion
2 cups (one 16 ounce can) tomatoes, coarsely chopped and undrained
1 (10 3/4 ounce) can Healthy Request Tomato Soup
1 cup reduced-sodium tomato juice
2 teaspoons chili seasoning
6 ounces (one 8 ounce can) red kidney beans, rinsed and drained
1 cup elbow macaroni In a large skillet sprayed with olive oil flavored cooking spray, brown meat.
Meanwhile, in a slow cooker container sprayed with cooking spray, combine onion, undrained tomatoes, tomato soup, tomato juice, and chili seasoning. Stir in kidney beans and uncooked macaroni. Add browned meat. Mix well to combine.
Cover and cook on LOW for 6 to 8 hours. Mix well before serving. Serves 6 (1 full cup)
WW Points: 4 pt.
1 cup chopped onion
2 cups (one 16 ounce can) tomatoes, coarsely chopped and undrained
1 (10 3/4 ounce) can Healthy Request Tomato Soup
1 cup reduced-sodium tomato juice
2 teaspoons chili seasoning
6 ounces (one 8 ounce can) red kidney beans, rinsed and drained
1 cup elbow macaroni In a large skillet sprayed with olive oil flavored cooking spray, brown meat.
Meanwhile, in a slow cooker container sprayed with cooking spray, combine onion, undrained tomatoes, tomato soup, tomato juice, and chili seasoning. Stir in kidney beans and uncooked macaroni. Add browned meat. Mix well to combine.
Cover and cook on LOW for 6 to 8 hours. Mix well before serving. Serves 6 (1 full cup)
WW Points: 4 pt.
Starting today:
I am going to start posting a recipe of the day on this blog (I hope). Several of my friends are trying different weight loss programs, weight watchers, counting calories, etc. So to help everyone out who is either struggling with weight loss or just wants to eat a little healthier, I am going to try my best to post some good recipes!
Wednesday, July 29, 2009
Hashbrown Casserole
I LOVE hashbrown casserole. This is one of my favorite potato recipes!
1 bag frozen country style hash browns
1/2 C. onion, chopped fine
salt, to taste
1 1/2 – 2 C. Colby cheese, shredded
1 can cream of chicken soup
Cook hash browns, onions, and season to taste in a skillet. You will need to add a little butter or oil, cook until the hash browns are tender, and brown. Drain the hash browns and set aside. Then mix together cheese and cream of chicken soup in a separate bowl Add hash browns to mixture, then transfer into a buttered 2 qt. casserole dish and cook at 350 for 30 minutes or until golden brown.
1 bag frozen country style hash browns
1/2 C. onion, chopped fine
salt, to taste
1 1/2 – 2 C. Colby cheese, shredded
1 can cream of chicken soup
Cook hash browns, onions, and season to taste in a skillet. You will need to add a little butter or oil, cook until the hash browns are tender, and brown. Drain the hash browns and set aside. Then mix together cheese and cream of chicken soup in a separate bowl Add hash browns to mixture, then transfer into a buttered 2 qt. casserole dish and cook at 350 for 30 minutes or until golden brown.
Thursday, June 11, 2009
Taco Pizza
Taco Pizzas
Yield
Makes 6 servings
Ingredients
1 pound ground beef
1 (1.25-oz.) package 40%-less-sodium taco seasoning mix
2/3 cup water
1/4 cup chopped fresh cilantro
1 (11-oz.) can Mexican-style corn, rinsed and drained
1 (10-oz.) can mild diced tomatoes and green chiles
1 1/2 cups (6 oz.) shredded Colby-Monterey Jack cheese blend
1 (24-oz.) package prebaked pizza crust (has 2 pizza crusts in the package)
1 (16-oz.) can fat-free refried beans
Toppings: sliced green onions, shredded lettuce, sour cream
Preparation
1. Cook pork in a large skillet over medium-high heat 5 minutes, stirring until meat crumbles and is no longer pink; drain well on paper towels. Wipe out skillet with a paper towel. Return pork to skillet; stir in taco seasoning mix and 2/3 cup water; cook according to package directions on seasoning mix. Remove mixture from heat, and stir in chopped cilantro and next 3 ingredients.
2. Place pizza crusts on baking sheets. Spread half of beans evenly over each crust, leaving a 1/4-inch border around edges. Top beans evenly with pork mixture.
3. Bake, 1 pizza at a time, at 400° for 8 to 10 minutes or until thoroughly heated and cheese melts. Remove from oven, and let stand 5 minutes. Serve with desired toppings.
Yield
Makes 6 servings
Ingredients
1 pound ground beef
1 (1.25-oz.) package 40%-less-sodium taco seasoning mix
2/3 cup water
1/4 cup chopped fresh cilantro
1 (11-oz.) can Mexican-style corn, rinsed and drained
1 (10-oz.) can mild diced tomatoes and green chiles
1 1/2 cups (6 oz.) shredded Colby-Monterey Jack cheese blend
1 (24-oz.) package prebaked pizza crust (has 2 pizza crusts in the package)
1 (16-oz.) can fat-free refried beans
Toppings: sliced green onions, shredded lettuce, sour cream
Preparation
1. Cook pork in a large skillet over medium-high heat 5 minutes, stirring until meat crumbles and is no longer pink; drain well on paper towels. Wipe out skillet with a paper towel. Return pork to skillet; stir in taco seasoning mix and 2/3 cup water; cook according to package directions on seasoning mix. Remove mixture from heat, and stir in chopped cilantro and next 3 ingredients.
2. Place pizza crusts on baking sheets. Spread half of beans evenly over each crust, leaving a 1/4-inch border around edges. Top beans evenly with pork mixture.
3. Bake, 1 pizza at a time, at 400° for 8 to 10 minutes or until thoroughly heated and cheese melts. Remove from oven, and let stand 5 minutes. Serve with desired toppings.
Garlic Shrimp & Pasta
Garlic Shrimp & Pasta
2 tbsp. cornstarch
1 3/4 cups Swanson® Chicken Stock
3 cloves garlic, minced
3 tbsp. chopped fresh parsley OR 1 tbsp. dried parsley flakes
3 tbsp. lemon juice
1/8 tsp. ground red pepper
1 lb. fresh medium shrimp, shelled and deveined
4 cups hot cooked thin spaghetti, cooked without salt
Heat the cornstarch, stock, garlic, parsley, lemon juice and red pepper in a 3-quart saucepan over medium heat to a boil. Cook and stir until the mixture boils and thickens.Add the shrimp to the saucepan. Cook for 5 minutes or until the shrimp is cooked through. Toss the shrimp mixture with the spaghetti.Serves 4.
2 tbsp. cornstarch
1 3/4 cups Swanson® Chicken Stock
3 cloves garlic, minced
3 tbsp. chopped fresh parsley OR 1 tbsp. dried parsley flakes
3 tbsp. lemon juice
1/8 tsp. ground red pepper
1 lb. fresh medium shrimp, shelled and deveined
4 cups hot cooked thin spaghetti, cooked without salt
Heat the cornstarch, stock, garlic, parsley, lemon juice and red pepper in a 3-quart saucepan over medium heat to a boil. Cook and stir until the mixture boils and thickens.Add the shrimp to the saucepan. Cook for 5 minutes or until the shrimp is cooked through. Toss the shrimp mixture with the spaghetti.Serves 4.
Wednesday, June 10, 2009
Pina Colada Cake
Okay, I was just informed by wonderful friends (ahem) that I have been neglecting my recipe blog. So now I am trying to figure out what recipe I am going to post...
I thought about it and I have decided on a Pina Colada Cake. Because it is summertime, and what is better than sitting by the pool with a Pina Colada in your hand? A Pina Colada Cake in your mouth!!!!
1 (18 oz ) pkg yellow cake mix
1 sm pkg vanilla instant pudding mix
1/2 c pina colada mix
1/2 c rum
1/3 c oil
4 eggs
1 c sifted confectioners sugar
1-2 T Pina Colada Mix
Combine cake mix, pudding mix 1/2 cup pina colada mix, rum, oil, and eggs in a bowl. Mix well. Pour into a greased 10 inch bundt or tube pan. Bake at 350 for 50-55 minutes. Remove to wire rack to cool slightly. Blend confectioners sugar and 1-2 tablespoons pina colada mix in bowl, drizzle over cake...
I thought about it and I have decided on a Pina Colada Cake. Because it is summertime, and what is better than sitting by the pool with a Pina Colada in your hand? A Pina Colada Cake in your mouth!!!!
1 (18 oz ) pkg yellow cake mix
1 sm pkg vanilla instant pudding mix
1/2 c pina colada mix
1/2 c rum
1/3 c oil
4 eggs
1 c sifted confectioners sugar
1-2 T Pina Colada Mix
Combine cake mix, pudding mix 1/2 cup pina colada mix, rum, oil, and eggs in a bowl. Mix well. Pour into a greased 10 inch bundt or tube pan. Bake at 350 for 50-55 minutes. Remove to wire rack to cool slightly. Blend confectioners sugar and 1-2 tablespoons pina colada mix in bowl, drizzle over cake...
Monday, May 18, 2009
Chicken Enchilada Casserole (WW)
Chicken Enchilada Casserole
10 (6-inch) fat-free corn tortillas, halved
3 cups skinless boneless chicken breast, cooked and cubed
1 cup fresh or thawed frozen corn kernels
1 onion, chopped
1/2 green bell pepper, seeded and diced
1 (14.5 ounce) can stewed tomatoes, no salt added
1 (10 ounce) can diced tomatoes and green chiles
1 cup reduced fat cheddar cheese, shredded
Heat the oven to 350 degrees F. Spray a 13 x 9-inch baking pan with nonstick cooking spray.Line the bottom of the pan with half of the tortillas; layer with the chicken, corn, onion, pepper and stewed tomatoes. Cover with the remaining tortillas. Pour the tomatoes and chiles over the top; cover with foil and bake until heated through, about 30 minutes. Uncover and sprinkle with the cheese. Bake, uncovered, until the cheese is melted, about 10 minutes longer.
Notes:
Makes 6 servings -
5 Weight Watcher points per serving.
10 (6-inch) fat-free corn tortillas, halved
3 cups skinless boneless chicken breast, cooked and cubed
1 cup fresh or thawed frozen corn kernels
1 onion, chopped
1/2 green bell pepper, seeded and diced
1 (14.5 ounce) can stewed tomatoes, no salt added
1 (10 ounce) can diced tomatoes and green chiles
1 cup reduced fat cheddar cheese, shredded
Heat the oven to 350 degrees F. Spray a 13 x 9-inch baking pan with nonstick cooking spray.Line the bottom of the pan with half of the tortillas; layer with the chicken, corn, onion, pepper and stewed tomatoes. Cover with the remaining tortillas. Pour the tomatoes and chiles over the top; cover with foil and bake until heated through, about 30 minutes. Uncover and sprinkle with the cheese. Bake, uncovered, until the cheese is melted, about 10 minutes longer.
Notes:
Makes 6 servings -
5 Weight Watcher points per serving.
Thursday, May 14, 2009
Because you asked for it.....
My dear friend Angie asked for my Chocolate chip dessert recipe.. It is super easy and perfect for the upcoming summer season!!!
1 package Chips Ahoy chocolate chip cookies (DO NOT GET THE SOFT KIND)
2 tubs of Cool whip
Milk
Pour some milk into a bowl. Take a chocolate cookie, dip it in the milk, and place it is a glass dish. Do this until the bottom of the dish is covered. Then spread a layer of cool whip over the cookies. Repeat with a cookies dipped in milk layer then more Cool Whip. Keep repeating until the dish is full, saving a few cookies to crumble for the top. Refrigerate overnight! Enjoy!
1 package Chips Ahoy chocolate chip cookies (DO NOT GET THE SOFT KIND)
2 tubs of Cool whip
Milk
Pour some milk into a bowl. Take a chocolate cookie, dip it in the milk, and place it is a glass dish. Do this until the bottom of the dish is covered. Then spread a layer of cool whip over the cookies. Repeat with a cookies dipped in milk layer then more Cool Whip. Keep repeating until the dish is full, saving a few cookies to crumble for the top. Refrigerate overnight! Enjoy!
Pineapple Cheese Casserole
I just love to have this whenever I have cooked a ham.. It is easy and delicious!
2 20oz cans of crushed pineapple (drained)
1 cup sugar
6 Tbsp Flour
2 Cups Grated Cheese
1 sitck Margarine
1 stack Ritz Crackers (34 crackers) crushed
Mix flour, sugar and cheese. Add drained pineapple. Put in greased casserole dish. Sprinke Ritz cracker crumbs on top. Melt margarine and spoon over crackers. Bake at 350 degrees for 20 minutes. (Serves 8)
2 20oz cans of crushed pineapple (drained)
1 cup sugar
6 Tbsp Flour
2 Cups Grated Cheese
1 sitck Margarine
1 stack Ritz Crackers (34 crackers) crushed
Mix flour, sugar and cheese. Add drained pineapple. Put in greased casserole dish. Sprinke Ritz cracker crumbs on top. Melt margarine and spoon over crackers. Bake at 350 degrees for 20 minutes. (Serves 8)
Wednesday, May 6, 2009
Just a Taste....& Chocolate Delight
A few years ago, my church published nn AWESOME cookbook! It was a lot of work but oh so worth it.. I was on the committee, and actually came up with the idea for the cookbook, (You can check the Hartsville Messenger Archives if you dont believe me, there was an article in there, and I have a laminated copy that Brown Penninton Atkins Funeral home sent me as well) Anyway, when I am in a mood to cook, that is the book that I grab the most. We have some amazing cooks in our church, and we love to eat. In fact, two of our church members own their own restaurants, Westwood BBQ and Miriam's Kitchen. Since I am in a cooking funk, I decided to revisit my old faithful cookbook and share some of the recipes from it. I also thought that Mothers day is on Sunday, so what better to start with than dessert...
Chocolate Delight
1 c. All Purpose Flour
1 stick Margarine, melted
1/2 c. nuts chopped
1 8 oz pkg. Cream Cheese
1 c. Powdered Sugar
3 c. Cold Milk
2 4 oz. pkgs Instant Chocolate Pudding Mix
1 (12 oz ) ctn Cool Whip
Mix together flour, margarine, and nuts. Press into the bottom of 9 X 13 baking dish. Bake at 300 degrees for 15 minutes. Mix together cream cheese, powdered sugar and half of the cool whip. Spread on baked crust. Mix milk and pudding mix and spread over cream cheese mixture. Spread remaining cool whip on top. Chill for 6 hours, Cut into squares. May add garnish of 4-6 crumbled oreo cookies if desired.
Chocolate Delight
1 c. All Purpose Flour
1 stick Margarine, melted
1/2 c. nuts chopped
1 8 oz pkg. Cream Cheese
1 c. Powdered Sugar
3 c. Cold Milk
2 4 oz. pkgs Instant Chocolate Pudding Mix
1 (12 oz ) ctn Cool Whip
Mix together flour, margarine, and nuts. Press into the bottom of 9 X 13 baking dish. Bake at 300 degrees for 15 minutes. Mix together cream cheese, powdered sugar and half of the cool whip. Spread on baked crust. Mix milk and pudding mix and spread over cream cheese mixture. Spread remaining cool whip on top. Chill for 6 hours, Cut into squares. May add garnish of 4-6 crumbled oreo cookies if desired.
Monday, May 4, 2009
Cooking Funk
I am in a cooking funk... I don't know why, but I am. I don't want to cook, or even think about what I am going to cook. I don't even know what I want to eat at this point. I went to the grocery store the other day and I think I walked around in circles trying to think of something to cook for supper. I ended up buying a Peppercorn and Garlic Pork tenderloin. Put it in the crock pot, and voila! It was easy and delicious. I threw some pasta salad together and that was supper (along with some Green beans) I didn't have to cook yesterday thanks to the leftovers from Saturday night, and now I am back to having to try to think of something to cook... HELP! I need some new recipes!!!
Thursday, April 23, 2009
Olive Garden Tuscan Garlic Chicken
Needless to say..... This is what I will be doing with my chicken
Ingredients
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated
Pre-heat oven to 350ºF.
1. Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a
shallow dish. Dredge chicken in the mixture, shaking off any excess.
2. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at
a time over medium-high heat until golden brown and crisp (2-3
min). Add more oil for each batch as necessary.
3. Place cooked chicken breasts on a baking sheet and transfer
to preheated oven. Cook for 10-15 minutes or until internal
temperature reaches 165°F.
4. Heat 2 Tbsp oil in a sauce pan. Add garlic and red pepper and
cook for approximately 1 minute. Stir in 1 Tbsp flour, wine,
spinach and cream and bring to a boil. Sauce is done when spinach
becomes wilted. Complete by stirring in parmesan cheese.
5. Coat cooked, drained pasta with sauce, then top with chicken
and remaining sauce. Garnish with extra Parmesan cheese.
Serves 4
Ingredients
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated
Pre-heat oven to 350ºF.
1. Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a
shallow dish. Dredge chicken in the mixture, shaking off any excess.
2. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at
a time over medium-high heat until golden brown and crisp (2-3
min). Add more oil for each batch as necessary.
3. Place cooked chicken breasts on a baking sheet and transfer
to preheated oven. Cook for 10-15 minutes or until internal
temperature reaches 165°F.
4. Heat 2 Tbsp oil in a sauce pan. Add garlic and red pepper and
cook for approximately 1 minute. Stir in 1 Tbsp flour, wine,
spinach and cream and bring to a boil. Sauce is done when spinach
becomes wilted. Complete by stirring in parmesan cheese.
5. Coat cooked, drained pasta with sauce, then top with chicken
and remaining sauce. Garnish with extra Parmesan cheese.
Serves 4
Wednesday, April 22, 2009
I love to cook!!
UPDATE
You wont believe what happened to appear in my inbox this morning!!! Someone is looking out for me!!
I really do love to cook. Trying new recipes is always fun for me! But lately, I have had NO time to cook. I am trying to make myself cook nightly meals for my famuly again, and not just pick something up on the way home. Last night, I made Taco Salad, and I have no idea what I am going to cook for supper tonight. I know it will involve some chicken breasts, but I don't know what I am going to with them... This is the part I hate about cooking is trying to figure out what to eat, and what to have with it...
When I started WW a few years ago, I cooked every meal.. Very seldom did we eat anything from anywhere but home. I was obsessed with counting points and knowing what was in everything I ate. As soon as I started going out to eat, my waistband and my wallet reflected it.
I still have no idea what I am going to have for supper tonight, so if any of you have some healthy chicken recipes, how bout send them my way. I will give you credit for your recipes and post them here so someone else can enjoy them too.
You wont believe what happened to appear in my inbox this morning!!! Someone is looking out for me!!
I really do love to cook. Trying new recipes is always fun for me! But lately, I have had NO time to cook. I am trying to make myself cook nightly meals for my famuly again, and not just pick something up on the way home. Last night, I made Taco Salad, and I have no idea what I am going to cook for supper tonight. I know it will involve some chicken breasts, but I don't know what I am going to with them... This is the part I hate about cooking is trying to figure out what to eat, and what to have with it...
When I started WW a few years ago, I cooked every meal.. Very seldom did we eat anything from anywhere but home. I was obsessed with counting points and knowing what was in everything I ate. As soon as I started going out to eat, my waistband and my wallet reflected it.
I still have no idea what I am going to have for supper tonight, so if any of you have some healthy chicken recipes, how bout send them my way. I will give you credit for your recipes and post them here so someone else can enjoy them too.
Wednesday, March 18, 2009
Loaded Baked Potato Casserole
A couple of years ago I submitted this recipe to Gooseberry Patch. They have all sorts of neat cookbooks and always need new tried and true recipes. If they choose your recipe, you will receive a copy of the cookbook it is featured in. There are all sorts of neat little hints and advice in each cookbook. Anyway check out their website. As for the recipe, It was featured in 2006 or 2007. I will check which book it is in and post that later!
3 Lbs potatoes, peeled chopped and boiled until tender and drain
1 16oz carton Sour Cream
1 package of bacon, cooked and crumbled
8 oz shredded Cheddar Cheese, I use Sharp
1 stick of butter
1 bunch of green onions chopped
While the potatoes are still hot, mix in the butter & sour cream. Top with bacon, cheese and green onions. Bake at 350 or until the cheese is melted!
3 Lbs potatoes, peeled chopped and boiled until tender and drain
1 16oz carton Sour Cream
1 package of bacon, cooked and crumbled
8 oz shredded Cheddar Cheese, I use Sharp
1 stick of butter
1 bunch of green onions chopped
While the potatoes are still hot, mix in the butter & sour cream. Top with bacon, cheese and green onions. Bake at 350 or until the cheese is melted!
Thursday, March 12, 2009
Icebox Lemonade Pie
On Sunday we celebrated my Granny's birthday and my cousin Michelle's Birthday too. My sister made this pie for dessert and it was FABULOUS!! She says it is really easy, but it is super good!!! I am thinking about making this for Easter or sometime this summer!
1 small can Eagle Brand milk
1 small container of Cool Whip
1 small can of frozen lemonade (or 1/2 of a regular size can)
2 graham cracker pir shells
Mix lemonade and milk together. Then fold in cool whip. Pour mixture into pie shells. Cover and freeze. Best served right out of the freezer
I forgot to take a before picture, but hey at least I got a picture of this!
1 small can Eagle Brand milk
1 small container of Cool Whip
1 small can of frozen lemonade (or 1/2 of a regular size can)
2 graham cracker pir shells
Mix lemonade and milk together. Then fold in cool whip. Pour mixture into pie shells. Cover and freeze. Best served right out of the freezer
I forgot to take a before picture, but hey at least I got a picture of this!
Monday, March 2, 2009
Amber's Poppy Seed Chicken
Amber sent me this recipe at just the right time. I am going to make this for a friend who is having surgery this week. Sounds great Amber, I cant wait to try it!
Poppy Seed Creamed Chicken
2 cups cubed cook chicken
1 can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon poppy seeds
3/4 cup crushed Ritz crackers
2 tablespoons butter or margarine, melted
Hot cooked noodles
In a bowl, combine the chicken, soup, sour cream and poppy seeds. Pour mixture into a greased shallow 3 cup baking dish. In a bowl, combine cracker crumbs and butter; sprinkle over top. Bake, uncovered, at 350 for 30 to 35 minutes or until bubbly. Serve over noodles. Yield: 2 servings
**I have tried rice instead of noodles which was also good. I used canned chicken - also good. My boss added a can of cream of mushroom to make more"gravy" which she said was good. **
Poppy Seed Creamed Chicken
2 cups cubed cook chicken
1 can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon poppy seeds
3/4 cup crushed Ritz crackers
2 tablespoons butter or margarine, melted
Hot cooked noodles
In a bowl, combine the chicken, soup, sour cream and poppy seeds. Pour mixture into a greased shallow 3 cup baking dish. In a bowl, combine cracker crumbs and butter; sprinkle over top. Bake, uncovered, at 350 for 30 to 35 minutes or until bubbly. Serve over noodles. Yield: 2 servings
**I have tried rice instead of noodles which was also good. I used canned chicken - also good. My boss added a can of cream of mushroom to make more"gravy" which she said was good. **
Ham Delights
My friend Lisa loves these and about once a year she emails me and asks for the recipe. She emailed me this past week and asked for it, so I decided to post it this week. I hope you all enjoy these. I know I love them!
3 pkgs Pepperidge Farm tiny rolls
2 sticks softened margarine
1 T worchestershire sauce
1 small onion, minced
2 T prepared mustard
1 tsp poppy seed
Sliced cooked ham
Swiss Cheese ( I usually used Monterey Jack because I am not a huge fan of swiss) Shredded
Take rolls out of the package and split like cake. Leaving rolls together- do not split apart. Make paste of margarine, worchestershire sauce onion mustard and poppy seed. Mix and spread on inside of rolls. Make 1 layer of hame and cheese put top of rolls back on. Put back into pans. Wrap in foil. Can be frozen for later use. When ready to use, heat in foil 10-12 minutes at 400 degrees.
3 pkgs Pepperidge Farm tiny rolls
2 sticks softened margarine
1 T worchestershire sauce
1 small onion, minced
2 T prepared mustard
1 tsp poppy seed
Sliced cooked ham
Swiss Cheese ( I usually used Monterey Jack because I am not a huge fan of swiss) Shredded
Take rolls out of the package and split like cake. Leaving rolls together- do not split apart. Make paste of margarine, worchestershire sauce onion mustard and poppy seed. Mix and spread on inside of rolls. Make 1 layer of hame and cheese put top of rolls back on. Put back into pans. Wrap in foil. Can be frozen for later use. When ready to use, heat in foil 10-12 minutes at 400 degrees.
Wednesday, February 18, 2009
Tater Tot Casserole
This is a WW recipe I found. I have decided to give WW another try. I did so well at it the first time I did it a few years ago. I lost like 55 pounds in a matter of months. I got discouraged when I hit a plateau and lost my focus. So I am back to the good old WW recipes.
1 pd lean ground beef (7%fat)
1 chopped onion,
1 can cream of mushroom soup (98%FF),
1 can cream of chicken soup (98%FF),
72 onion flavored tater tots (frozen)
1 cup "light" cheddar cheese (shredded)
Heat oven 350. Spray 9x13 dish. Place tater tots on bottom of dish. Brown beef and onion in large skillet (drain off excess liquid), mix in soups. Mix well. Spread mixture on top of tater tots. Sprinkle cheese on top. Bake 40 minutes.
12 servings..5 points
1 pd lean ground beef (7%fat)
1 chopped onion,
1 can cream of mushroom soup (98%FF),
1 can cream of chicken soup (98%FF),
72 onion flavored tater tots (frozen)
1 cup "light" cheddar cheese (shredded)
Heat oven 350. Spray 9x13 dish. Place tater tots on bottom of dish. Brown beef and onion in large skillet (drain off excess liquid), mix in soups. Mix well. Spread mixture on top of tater tots. Sprinkle cheese on top. Bake 40 minutes.
12 servings..5 points
Tuesday, February 17, 2009
Chicken & Broccoli stir fry
1 1/4 cups water
1/4 cup soy sauce, low sodium
2 tablespoons cornstarch
2 teaspoons sugar
2 teaspoons chicken bouillon granules
1/4 teaspoon garlic powder
2 teaspoons vegetable oil
6 medium green onions
16 ounces boneless & skinless chicken breast -- cut in strips
8 cups fresh broccoli
8 ounces fresh mushrooms -- sliced
1. In a small bowl, combine 1/4 cup water, soy sauce, cornstarch, sugar, chicken boullion, and garlic powder. Set aside.
2. In large non-stick skillet or wok heat oil. Add chicken and cook until no longer pink.
3. Add vegetables and remaining water to wok. Steam until vegetables are tender.
4. Add soy sauce mixture. Heat until liquid is slightly thickened.
1/4 cup soy sauce, low sodium
2 tablespoons cornstarch
2 teaspoons sugar
2 teaspoons chicken bouillon granules
1/4 teaspoon garlic powder
2 teaspoons vegetable oil
6 medium green onions
16 ounces boneless & skinless chicken breast -- cut in strips
8 cups fresh broccoli
8 ounces fresh mushrooms -- sliced
1. In a small bowl, combine 1/4 cup water, soy sauce, cornstarch, sugar, chicken boullion, and garlic powder. Set aside.
2. In large non-stick skillet or wok heat oil. Add chicken and cook until no longer pink.
3. Add vegetables and remaining water to wok. Steam until vegetables are tender.
4. Add soy sauce mixture. Heat until liquid is slightly thickened.
Wednesday, February 11, 2009
Crock Pot Vegetable Soup
My mother in law always likes my Vegetable soup (even though I never make it the same way) Last night I tried something totally different, I used stew beef and cabbage to start it off.. I took my time putting it together and it turned out GREAT if I do say so myself. I make a lot of soup at a time and freeze it in ziploc freezer bags. My M.I.L likes to pull a bag out of the freezer for lunch on a cold or rainy day.
Stew Beef
Cabbage
Corn
Okra
Potatoes
Lima beans
canned tomatoes ( I used 1 can of diced and one can of stewed tomatoes)
Cook the stew beef in the crock pot on low for 3-4 hours. Then add 1/2 a head of cabbage, and cover with water. I let this cook on low all night. Then I added the frozen vegetables and tomatoes. You can used fresh, frozen or canned vegetables. I just use frozen to cut down on the sodium. Then I add the potatoes. I used canned diced potatoes this time. I added oregano, salt, some garlic and onion powder and a pinch of red pepper. I really like to use Italian season tomatoes, but I didnt have any this time so I just seasoned it well.
Stew Beef
Cabbage
Corn
Okra
Potatoes
Lima beans
canned tomatoes ( I used 1 can of diced and one can of stewed tomatoes)
Cook the stew beef in the crock pot on low for 3-4 hours. Then add 1/2 a head of cabbage, and cover with water. I let this cook on low all night. Then I added the frozen vegetables and tomatoes. You can used fresh, frozen or canned vegetables. I just use frozen to cut down on the sodium. Then I add the potatoes. I used canned diced potatoes this time. I added oregano, salt, some garlic and onion powder and a pinch of red pepper. I really like to use Italian season tomatoes, but I didnt have any this time so I just seasoned it well.
Tuesday, February 10, 2009
Earthquake Cake
A very good friend of mine asked me what an Earthquake Cake was just the other day. I received one of those "Things you dont know about me" emails and of course, I filled it out and sent it to all of my friends. One of the questions was what is my favorite cake? Mine is Earthquake cake. If you have never had it you are missing out! It is easy and delicious. My mom likes to make this cake for my Daddy's birthday. She always laughs and says the cake cracked and broken like our bodies when we get older. If you know my mom, then you can understand.. If you dont know her, well that is another story.....
1 box German Chocolate Cake Mix prepared as directed on box.
1 c. pecans chopped
1 c. coconut
1 stick of margarine
1 8oz package Cream Cheese
1 Box Powdered sugar
In an oblong pan, spread nuts on the bottom of the pan that has been sprayed with Pam. Place Coconut on top of nuts. Pour Prepared cake mix over the coconut and nuts. Melt Margarine and Cream cheese together. Add powdered sugar to the cream cheese, margarine mixture. pour over cake mix. Bake at 350 degrees for 45 minutes..
1 box German Chocolate Cake Mix prepared as directed on box.
1 c. pecans chopped
1 c. coconut
1 stick of margarine
1 8oz package Cream Cheese
1 Box Powdered sugar
In an oblong pan, spread nuts on the bottom of the pan that has been sprayed with Pam. Place Coconut on top of nuts. Pour Prepared cake mix over the coconut and nuts. Melt Margarine and Cream cheese together. Add powdered sugar to the cream cheese, margarine mixture. pour over cake mix. Bake at 350 degrees for 45 minutes..
Crock Pot Pineapple Chicken
6 skinless chicken breast halves, split
Dash of pepper
Paprika, to taste
1 (20 ounce) can pineapple tidbits in juice
2 tablespoons Dijon mustard
2 tablespoons soy sauce
1 clove garlic. minced
Arrange chicken in bottom of crock pot. Sprinkle with pepper and paprika.
In a small bowl, combine drained pineapple tidbits, mustard and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 to 4 hours.
Makes 6 servings.
4 WW points
Dash of pepper
Paprika, to taste
1 (20 ounce) can pineapple tidbits in juice
2 tablespoons Dijon mustard
2 tablespoons soy sauce
1 clove garlic. minced
Arrange chicken in bottom of crock pot. Sprinkle with pepper and paprika.
In a small bowl, combine drained pineapple tidbits, mustard and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 to 4 hours.
Makes 6 servings.
4 WW points
Thursday, February 5, 2009
Brown Rice
1 cup uncooked white rice
1 can French Onion Soup
1 can Beef Broth
1 stick of butter (melted)
Pour all ingredients into a baking dish and cook for 1 hour on 350 degrees. Great with roast or basically any kind of meat. Easy to prepare, and tastes great.
1 can French Onion Soup
1 can Beef Broth
1 stick of butter (melted)
Pour all ingredients into a baking dish and cook for 1 hour on 350 degrees. Great with roast or basically any kind of meat. Easy to prepare, and tastes great.
Wednesday, February 4, 2009
Easy Potato Soup
4 to 5 potatoes, peeled and cubed
10-3/4 oz. can cream of celery soup
10-3/4 oz. can cream of chicken soup
1-1/4 c. water
4-2/3 c. milk
6.6-oz. pkg. instant potato flakes
Garnish: shredded Cheddar cheese, sliced green onions, crumbled bacon
Combine potatoes, soups and water in a slow cooker. Cover and cook on high setting until potatoes are tender, about 2 to 3 hours. Stir in milk; add potato flakes to desired consistency, stirring constantly. Cover and cook on high setting an additional 2 to 3 hours longer. Spoon into bowls to serve; top with garnishes. Serves 4 to 6.
10-3/4 oz. can cream of celery soup
10-3/4 oz. can cream of chicken soup
1-1/4 c. water
4-2/3 c. milk
6.6-oz. pkg. instant potato flakes
Garnish: shredded Cheddar cheese, sliced green onions, crumbled bacon
Combine potatoes, soups and water in a slow cooker. Cover and cook on high setting until potatoes are tender, about 2 to 3 hours. Stir in milk; add potato flakes to desired consistency, stirring constantly. Cover and cook on high setting an additional 2 to 3 hours longer. Spoon into bowls to serve; top with garnishes. Serves 4 to 6.
Mexican Chicken Breast
4 boneless skinless chicken breast
env taco seasoning
(place above in bag and shake well) place in casserole dish sprayed with pam.
bake 25 minutes at 350 degrees
remove from oven and pour 1 cup salsa over chicken breast and return to oven
for 5 minutes.
before serving top with 1/4 cup sour cream if desired
This is a WW recipe. If you use Fat Free Sour Cream, one chicken breast would only be 4 points!
env taco seasoning
(place above in bag and shake well) place in casserole dish sprayed with pam.
bake 25 minutes at 350 degrees
remove from oven and pour 1 cup salsa over chicken breast and return to oven
for 5 minutes.
before serving top with 1/4 cup sour cream if desired
This is a WW recipe. If you use Fat Free Sour Cream, one chicken breast would only be 4 points!
Tuesday, February 3, 2009
Taco Salad
1 lb hamburger, browned drained and rinsed
1 bag shredded lettuce
1 bag shredded cheese (mexican blend)
1 bag doritos (zesty taco or cool ranch)
1 can kidney beans, drained
1 can diced tomatoes, drained
1/2 medium onion chopped
mix together and toss well
4 ounces catalina dressing
4 ounces taco sauce
1 env taco seasoning
mix together and pour over salad, the toss well to coat all the salad with the
dressing
1 bag shredded lettuce
1 bag shredded cheese (mexican blend)
1 bag doritos (zesty taco or cool ranch)
1 can kidney beans, drained
1 can diced tomatoes, drained
1/2 medium onion chopped
mix together and toss well
4 ounces catalina dressing
4 ounces taco sauce
1 env taco seasoning
mix together and pour over salad, the toss well to coat all the salad with the
dressing
Monday, February 2, 2009
Mexican Pizza Dip
8 oz. cream cheese
taco seasoning
salsa 1/3 cup
tomato paste 1/3 cup
hamburger (already cooked)
pepperoni (cut into pieces)
Monterey Jack and Cheddar cheese (shredded)
Put cream cheese in bottom of baking dish. Sprinkle taco seasoning over cream
cheese (good size pinch). Mix tomato paste and salsa together and put on top
of cream cheese. Sprinkle some shredded cheese. Next layer hamburger and
pepperoni. Then cover entire top of dish with the shredded cheese. Bake in
oven until heated through.
This is similar to Redbone Alley's delicious dip!
taco seasoning
salsa 1/3 cup
tomato paste 1/3 cup
hamburger (already cooked)
pepperoni (cut into pieces)
Monterey Jack and Cheddar cheese (shredded)
Put cream cheese in bottom of baking dish. Sprinkle taco seasoning over cream
cheese (good size pinch). Mix tomato paste and salsa together and put on top
of cream cheese. Sprinkle some shredded cheese. Next layer hamburger and
pepperoni. Then cover entire top of dish with the shredded cheese. Bake in
oven until heated through.
This is similar to Redbone Alley's delicious dip!
Sunday, February 1, 2009
Buffalo Chicken Dip
1 package Cream Cheese
2 Chicken breasts, boiled
Texas pete
1 cup Ranch Dressing
Cheddar Cheese
Spread cream cheese on the bottom of a glass casserole dish. After the chicken breasts have cooled, shred them using a fork. In a skillet add the shredded chicken, ranch dressing, and texas pete (I use a cup, but I like mine hot. You may want to add 1/4 cup at the time until you get the heat you desire) Heat until warm. Pour over the cream cheese and top with cheddar cheese. Bake for 30 minutes at 350 degrees or until the cheese on top is melted and bubbling.
2 Chicken breasts, boiled
Texas pete
1 cup Ranch Dressing
Cheddar Cheese
Spread cream cheese on the bottom of a glass casserole dish. After the chicken breasts have cooled, shred them using a fork. In a skillet add the shredded chicken, ranch dressing, and texas pete (I use a cup, but I like mine hot. You may want to add 1/4 cup at the time until you get the heat you desire) Heat until warm. Pour over the cream cheese and top with cheddar cheese. Bake for 30 minutes at 350 degrees or until the cheese on top is melted and bubbling.
Thursday, January 29, 2009
Taco Soup
This is actually a WW version, and it is fantastic!
1 pound very lean ground beef- Browned, drained and rinsed
1 envelope dry Hidden Valley Ranch dressing
1 envelope Taco Seasoning ( I use the lower sodium kind)
1 can Whole Kernel Corn
1 can petite diced tomatoes
1 can Rotel tomatoes
1 can chili beans
1 can Pinto Beans
Combine browned ground beef with the Ranch Dressing and the taco seasoning. Add a small amount of water, just to mix the seasonings with the meat. Then add all the other ingredients. DO NOT DRAIN ANYTHING. Let it simmer 30 minutes.
I have mixed the meat and the seasoning at night, and put everything in the crock pot the next day. Cooked on low for a few hours, and it is ready when you are. Also, the longer it simmers, the better the flavor,
Serving size is 1cup and it is 2 WW points
1 pound very lean ground beef- Browned, drained and rinsed
1 envelope dry Hidden Valley Ranch dressing
1 envelope Taco Seasoning ( I use the lower sodium kind)
1 can Whole Kernel Corn
1 can petite diced tomatoes
1 can Rotel tomatoes
1 can chili beans
1 can Pinto Beans
Combine browned ground beef with the Ranch Dressing and the taco seasoning. Add a small amount of water, just to mix the seasonings with the meat. Then add all the other ingredients. DO NOT DRAIN ANYTHING. Let it simmer 30 minutes.
I have mixed the meat and the seasoning at night, and put everything in the crock pot the next day. Cooked on low for a few hours, and it is ready when you are. Also, the longer it simmers, the better the flavor,
Serving size is 1cup and it is 2 WW points
Football Frenzy
PIGS IN A BLANKET
1 package Little Smokies
1 can Crescent Rolls
Roll out the crescent rolls and press the triangles together to form a rectangle. Cut into long strips. Roll one smokie in the crescent roll strip and place on a cookie sheet. Repeat until you run out of crescent strips. Bake as directed 350 degrees for 10-12 minutes.
1 package Little Smokies
1 can Crescent Rolls
Roll out the crescent rolls and press the triangles together to form a rectangle. Cut into long strips. Roll one smokie in the crescent roll strip and place on a cookie sheet. Repeat until you run out of crescent strips. Bake as directed 350 degrees for 10-12 minutes.
Wednesday, January 28, 2009
Oreo Snowballs
1 package Oreo cookies (crushed)
1 8oz box of cream cheese
1 bag white chocolate chips
Put the crushed Oreos in a bowl and mix with the cream cheese. Roll into balls, and place in the freezer to harden overnight. Melt white chocolate chips in a double boiler, and dip the Oreo balls into the melted chocolate. Place on wax paper lined cookie sheet to cool. Best if kept refrigerated or frozen. These are really rich and addicting!
I usually need more than 1 bag of white chocolate, have an extra one on hand in case you need it!!
1 8oz box of cream cheese
1 bag white chocolate chips
Put the crushed Oreos in a bowl and mix with the cream cheese. Roll into balls, and place in the freezer to harden overnight. Melt white chocolate chips in a double boiler, and dip the Oreo balls into the melted chocolate. Place on wax paper lined cookie sheet to cool. Best if kept refrigerated or frozen. These are really rich and addicting!
I usually need more than 1 bag of white chocolate, have an extra one on hand in case you need it!!
Tuesday, January 27, 2009
Shrimp & Grits
Shrimp
2 lb. shrimp, cleaned & deveined;
1 lb. button mushrooms, sliced;
1 cup tabasco sauce;
enough vegi oil for frying the shrimp;
1/2 cup butter, melted;
1/4 cup scallions, sliced;
2 cups self-rising flour - seasoned with salt & pepper, garlic powder and paprika to taste.
In cast-iron skillet, heat oil on med.-high heat. In a seperate bowl, quickly dip shrimp in tabasco (no longer than 20 sec.). Dredge shrimp in seasoned flour. Quickly fry in the oil. Do not overcrowd the pan and cook about 1 minute per side.
In seperate pan, saute' mushrooms in butter.
Serve over cheesy grits.
Cheesy Grits:
1 qt. water
1 qt. heavy whipping cream
1 3/4 cup grits
1/3 tsp. garlic powder
1 1/2 tsp. salt
1/2 lb. each cheddar & monterey jack cheeses, shredded.
In a large pot, combine water & cream, bring to a rapid boil (careful not to scorch the bottom). Add the rest of the ingredients except the cheeses, to the boiling liquid. Reduce heat and slowly simmer until grits are thoroughly cooked and tender about 20 min.). Again, watch for scorching! When grits are done, blend in cheeses until they melt. Garnish with sliced scallions. Serve with a mixed green salad and crusty sourdough bread. You can also garnish this dish with strips of ham.
Hope y'all enjoy!
2 lb. shrimp, cleaned & deveined;
1 lb. button mushrooms, sliced;
1 cup tabasco sauce;
enough vegi oil for frying the shrimp;
1/2 cup butter, melted;
1/4 cup scallions, sliced;
2 cups self-rising flour - seasoned with salt & pepper, garlic powder and paprika to taste.
In cast-iron skillet, heat oil on med.-high heat. In a seperate bowl, quickly dip shrimp in tabasco (no longer than 20 sec.). Dredge shrimp in seasoned flour. Quickly fry in the oil. Do not overcrowd the pan and cook about 1 minute per side.
In seperate pan, saute' mushrooms in butter.
Serve over cheesy grits.
Cheesy Grits:
1 qt. water
1 qt. heavy whipping cream
1 3/4 cup grits
1/3 tsp. garlic powder
1 1/2 tsp. salt
1/2 lb. each cheddar & monterey jack cheeses, shredded.
In a large pot, combine water & cream, bring to a rapid boil (careful not to scorch the bottom). Add the rest of the ingredients except the cheeses, to the boiling liquid. Reduce heat and slowly simmer until grits are thoroughly cooked and tender about 20 min.). Again, watch for scorching! When grits are done, blend in cheeses until they melt. Garnish with sliced scallions. Serve with a mixed green salad and crusty sourdough bread. You can also garnish this dish with strips of ham.
Hope y'all enjoy!
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