Chicken Yum Yum by Jennifer P
6 boneless, skinless chicken breasts
1 c long grain rice (uncooked) I used 1 1/2 c
1 envelope onion soup mix
1 can chicken broth
1 can cream of chicken soup
8 oz shredded cheddar cheese
1/2 can water
margarine
1. Grease a casserole dish 11x8 or a little smaller. Mix together rice and soup mix. Spread evenly onto bottom of pan.
2. Lay uncooked chicken breasts on top of this.
3. In a bowl, whisk together broth and cream of chicken soup. Pour this mixture over the chicken. Smooth over. Add water.
4. Bake covered 1 1/2 hours at 350 (This was too long for me). After 30 minutes of cooking, sprinkle cheese on top and bake last hour uncovered.
Thursday, August 14, 2008
Slow Cooking Thursday
Butterscotch-Peanut Fondue
I simply love fondue. Right before we moved to Aggieland, a friend had her birthday party at Simply Fondue in Arlington. It was really a fun place to gather with friends. It's a neat change of pace at the dinner table. I'm not sure why I haven't made any fondue in a few years but I've been thinking about it alot lately and I think that since it's our turn to host the next supper club, it would be neat to have a fondue party, so I've dusted off the ol' fondue recipes. Now I'm on a mission to gather the other recipes I've collected but haven't tried.
Butterscotch-Peanut Fondue by Nestle
1/2 c milk
1 2/3 c Butterscotch morsels
jar marshmallow creme
1 c dry roasted peanuts
8 Granny Smith apples
1. Heat milk in small, heavy-duty saucepan over medium-high heat until just hot. Do not boil.
2. Reduce heat to low. Add morsels; stir until smooth.
3. Whisk in marshmallow creme until smooth. Remove from heat.
4. Pour butterscotch mixture into fondue pot or serving bowl. Place peanuts in a separate serving bowl. To serve, dip apple slices into warm sauce, then dip into peanuts.The leftover fondue would be great over ice cream.
Butterscotch-Peanut Fondue by Nestle
1/2 c milk
1 2/3 c Butterscotch morsels
jar marshmallow creme
1 c dry roasted peanuts
8 Granny Smith apples
1. Heat milk in small, heavy-duty saucepan over medium-high heat until just hot. Do not boil.
2. Reduce heat to low. Add morsels; stir until smooth.
3. Whisk in marshmallow creme until smooth. Remove from heat.
4. Pour butterscotch mixture into fondue pot or serving bowl. Place peanuts in a separate serving bowl. To serve, dip apple slices into warm sauce, then dip into peanuts.The leftover fondue would be great over ice cream.
Pumpkin Spiced Latte
Pumpkin Spiced Latte allrecipes.com
I found this recipe online and can't wait to try it since Starbucks is out of our budget this year. It had great reviews.
1 cup hot whole milk
1-1/4 teaspoons white sugar (reviews said use more sugar)
1/8 teaspoon vanilla extract
1/8 teaspoon pumpkin pie spice
2 ounces double-strength brewed coffee
1 tablespoon sweetened whipped cream
1 pinch pumpkin pie spice
Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped topping and pumpkin pie spice
I found this recipe online and can't wait to try it since Starbucks is out of our budget this year. It had great reviews.
1 cup hot whole milk
1-1/4 teaspoons white sugar (reviews said use more sugar)
1/8 teaspoon vanilla extract
1/8 teaspoon pumpkin pie spice
2 ounces double-strength brewed coffee
1 tablespoon sweetened whipped cream
1 pinch pumpkin pie spice
Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped topping and pumpkin pie spice
White Hot Chocolate
White Hot Chocolate (with liqueur) by Sandra Lee
Stephen doesn't like chocolate so I was excited to see Sandra Lee make this recipe on her show.
This recipe made quite a bit so we stored it in a re-heatable glass carafe. It was wonderful.
1 c white chocolate chips
1 c heavy cream
4 c half & half
1 t vanilla extract
1/4 t peppermint extract
vanilla Cool Whip
crushed candy cane
*peppermint liqueur
*white chocolate liqueur
1. In a medium saucepan over medium heat, combine white chocolate chips & heavy cream. Stir continuously until completely melted.
2. Stir in half & half and both extracts. Stir occasionally until heated through.
3. Pour into mugs and top with Cool Whip & crushed candy cane.
Stephen doesn't like chocolate so I was excited to see Sandra Lee make this recipe on her show.
This recipe made quite a bit so we stored it in a re-heatable glass carafe. It was wonderful.
1 c white chocolate chips
1 c heavy cream
4 c half & half
1 t vanilla extract
1/4 t peppermint extract
vanilla Cool Whip
crushed candy cane
*peppermint liqueur
*white chocolate liqueur
1. In a medium saucepan over medium heat, combine white chocolate chips & heavy cream. Stir continuously until completely melted.
2. Stir in half & half and both extracts. Stir occasionally until heated through.
3. Pour into mugs and top with Cool Whip & crushed candy cane.
Cucumber Dip or spread
Cucumber Dip or spread
grate 1 lg cucumber, skin & all
add 1 T grated onion
drain well & place in bowl
add 8 oz cream cheese, softened
1/2 t saltdash pepper
1/2 t paprika
2 t lemon juice
1 t parsley flakes
2 t ch. fresh dill (or 1/4 t dill seed)
Let stand 30 minutes in lemon juice.
Blend well & chill. Add mayo to thin.
Serve as dip or put on little toast cut-outs.
grate 1 lg cucumber, skin & all
add 1 T grated onion
drain well & place in bowl
add 8 oz cream cheese, softened
1/2 t saltdash pepper
1/2 t paprika
2 t lemon juice
1 t parsley flakes
2 t ch. fresh dill (or 1/4 t dill seed)
Let stand 30 minutes in lemon juice.
Blend well & chill. Add mayo to thin.
Serve as dip or put on little toast cut-outs.
Zesty Velveeta Dip
Zesty Velveeta Dip
16 oz Velveeta cut into 1/2" cubes
10 oz rotel
1 lb ground sausage, browned
1 onion, cut into bite-sized chunks
jalapenos to taste
Mix all ingredients in a microwave safe bowl. Cook 1 minute at a time, stir, continue to cook until melted.
16 oz Velveeta cut into 1/2" cubes
10 oz rotel
1 lb ground sausage, browned
1 onion, cut into bite-sized chunks
jalapenos to taste
Mix all ingredients in a microwave safe bowl. Cook 1 minute at a time, stir, continue to cook until melted.
Mandarin Almond Chicken Bites
Mandarin Almond Chicken Bites (also chicken salad) by Kraft
1/2 c finely chopped cooked chicken
1/2 c mand. orange segments, cut into 3rds
1/4 c dried cranberries
2 T sliced almonds
2 T Miracle Whip
48 crackers
1. Mix all ingredients. Cover. Refrigerate 1 hour.
2. Top each cracker with 1 t. Serve
1/2 c finely chopped cooked chicken
1/2 c mand. orange segments, cut into 3rds
1/4 c dried cranberries
2 T sliced almonds
2 T Miracle Whip
48 crackers
1. Mix all ingredients. Cover. Refrigerate 1 hour.
2. Top each cracker with 1 t. Serve
In my opinion: This recipe was yummy. It could easily be served as a chicken salad.
Jalapenos wrapped in bacon
Jalapenos wrapped in bacon Uncle Chris
12 fresh jalapeno peppers
cream cheese
6 slices bacon
1. Cut jalapenos in half lengthwise, clean out seeds (wear gloves)
2. Fill with cream cheese
3. Wrap with 1/2 bacon sliceBake at 375 until bacon is cooked.
12 fresh jalapeno peppers
cream cheese
6 slices bacon
1. Cut jalapenos in half lengthwise, clean out seeds (wear gloves)
2. Fill with cream cheese
3. Wrap with 1/2 bacon sliceBake at 375 until bacon is cooked.
Cracker Wraps
Cracker Wraps
24 Club crackers
12 slices bacon, cut in half
Wrap bacon around crackers. Bake at 375 until cracker is browned and bacon is slightly crisp.
24 Club crackers
12 slices bacon, cut in half
Wrap bacon around crackers. Bake at 375 until cracker is browned and bacon is slightly crisp.
Almond-Bacon-Cheese Crostini
Almond-Bacon-Cheese Crostini by Southern Living
1 French baguette
2 slices bacon, cooked & crumbled
1 c sh. Monterey Jack cheese
1/3 c mayonnaise
1/4 c sliced almonds, toasted
1 T chopped green onions
1/4 t salt
1. Slice baguette into about 36 (1/4")slices; place on foil-lined baking sheet.
2. Bake at 400 for 5 min or until lightly browned.
3. Combine bacon and next 5 ingredients. Spread on bread.
4. Bake at 400 5 minutes or until cheese melts.
5. Serve immediately.
1 French baguette
2 slices bacon, cooked & crumbled
1 c sh. Monterey Jack cheese
1/3 c mayonnaise
1/4 c sliced almonds, toasted
1 T chopped green onions
1/4 t salt
1. Slice baguette into about 36 (1/4")slices; place on foil-lined baking sheet.
2. Bake at 400 for 5 min or until lightly browned.
3. Combine bacon and next 5 ingredients. Spread on bread.
4. Bake at 400 5 minutes or until cheese melts.
5. Serve immediately.
In my opinion: Oh my, I could eat all of them. This is the recipe I always make when asked to bring an appetizer!
Picture from Kiss the Cook blog.
Sausage Squares
Sausage Squares
2 pk crescent rolls
1-2 c cheddar cheese, sh
8 oz cream cheese
1 lb. ground maple sausage
1. Brown meat. Meanwhile, layer 1 pk crescents on bottom of 13x9 baking dish.
2. Drain sausage. In a med. bowl combine sausage & cream cheese. Spread over crescent rolls.
3. Sprinkle cheese over top.
4. Cover with remaining crescent rolls.
5. Bake according to rolls directions.
2 pk crescent rolls
1-2 c cheddar cheese, sh
8 oz cream cheese
1 lb. ground maple sausage
1. Brown meat. Meanwhile, layer 1 pk crescents on bottom of 13x9 baking dish.
2. Drain sausage. In a med. bowl combine sausage & cream cheese. Spread over crescent rolls.
3. Sprinkle cheese over top.
4. Cover with remaining crescent rolls.
5. Bake according to rolls directions.
In my opinion: These are so delicious I could eat the entire dish! Make them-OFTEN!
Poppy Seed Pinwheels
Poppy Seed Pinwheels by my favorite Paula Deen
8 oz light cream cheese
1 t dried parsley
1 t dried chives
1/2 t garlic powder
1 can ref. crescent rolls
1 egg, slightly beaten
2 t poppy seeds
1. Preheat oven to 375.
2. In small mixing bowl, combine 1st 4 ingred.
3. On a floured surface, unroll crescent rolls into 1 long rectangle.
4. Spread mixture on, leaving 1" border. Roll up like pinwheel. Seal edges.
5. Spray baking sheet. Place roll on sheet, brush with egg & sprinkle with seeds.
6. Score every 1/2". Pull apart slightly. Bake until golden, about 10 min.
8 oz light cream cheese
1 t dried parsley
1 t dried chives
1/2 t garlic powder
1 can ref. crescent rolls
1 egg, slightly beaten
2 t poppy seeds
1. Preheat oven to 375.
2. In small mixing bowl, combine 1st 4 ingred.
3. On a floured surface, unroll crescent rolls into 1 long rectangle.
4. Spread mixture on, leaving 1" border. Roll up like pinwheel. Seal edges.
5. Spray baking sheet. Place roll on sheet, brush with egg & sprinkle with seeds.
6. Score every 1/2". Pull apart slightly. Bake until golden, about 10 min.
Roasted Garlic Spread
Roasted Garlic Spread
Another great recipe from Lisa
1 large head garlic, unpeeled
1 Tbsp olive oil
1 8 oz. pkg cream cheese, softened
1/4 cup butter or margarine, softened
1/2 tsp salt
2 Tbsp minced fresh chives
Peel outer skin from garlic, leaving head intact. Place garlic in a small baking pan, drizzle with oil, cover with aluminum foil and bake at 350 for 25 minutes. Remove aluminum cover and bake 8 to 10 additional minutes or until garlic is soft. Remove from oven, and let cool completely. Remove and discard papery skin from garlic. Scoop out garlic pulp with a small spoon into a bowl. In another mixing bowl beat the cream cheese and butter at high speed until light and fluffy. Add garlic and salt, beat until blended. Stir in chives with a spoon. Store spread in refrigerator. Serve over warm sliced French bread or with crackers. (I have served this with all kinds of crackers and that little sliced baguette bread. It is yummy!) Lisa B
Another great recipe from Lisa
1 large head garlic, unpeeled
1 Tbsp olive oil
1 8 oz. pkg cream cheese, softened
1/4 cup butter or margarine, softened
1/2 tsp salt
2 Tbsp minced fresh chives
Peel outer skin from garlic, leaving head intact. Place garlic in a small baking pan, drizzle with oil, cover with aluminum foil and bake at 350 for 25 minutes. Remove aluminum cover and bake 8 to 10 additional minutes or until garlic is soft. Remove from oven, and let cool completely. Remove and discard papery skin from garlic. Scoop out garlic pulp with a small spoon into a bowl. In another mixing bowl beat the cream cheese and butter at high speed until light and fluffy. Add garlic and salt, beat until blended. Stir in chives with a spoon. Store spread in refrigerator. Serve over warm sliced French bread or with crackers. (I have served this with all kinds of crackers and that little sliced baguette bread. It is yummy!) Lisa B
My Spicy Chex Mix
My Spicy Chex Mix (Double recipe is at the bottom)
1 stick butter
2 T Worcestershire Sauce
1 T Tobasco Sauce
1/2-3/4 T garlic salt (or to taste) **
1 t cayenne pepper (or to taste) **
6 c Rice Chex (1/2 12 oz box)
6 c Corn Chex (1/2 12 oz box)
1 c mixed nuts
1 c pretzels
1 c Cheerios *optional
1. Preheat oven to 250 with butter in a roasting pan in the oven.
2. Once butter is melted, add Worcestershire and Tobasco. Stir.
3. Sprinkle with garlic salt & cayenne pepper
4. Add remaining ingredients and mix well.
5. Bake one hour, turning every 15 minutes.
If you are doubling this recipe, it is easier to buy the 12 oz boxes:
2 sticks butter
4 T Worcestershire Sauce
2 T Tobasco Sauce
1-1/12 T garlic salt ( or to taste)
2 t cayenne (or to taste)
2 c mixed nuts
2 c pretzels
2 c Cheerios*
I like to melt the butter in a glass measuring cup with a spout. Then I add the sauces and seasonings, stir WELL, and drizzle over the top, stir, drizzle, stir, etc.... until the butter mixture is gone and the cereal, nuts, and pretzels are evenly coated.
In my opinion: There is no other Chex Mix. This is the best, but not for the weak. We like heat in our family and might even try 1 1/2 t cayenne next time.
1 stick butter
2 T Worcestershire Sauce
1 T Tobasco Sauce
1/2-3/4 T garlic salt (or to taste) **
1 t cayenne pepper (or to taste) **
6 c Rice Chex (1/2 12 oz box)
6 c Corn Chex (1/2 12 oz box)
1 c mixed nuts
1 c pretzels
1 c Cheerios *optional
1. Preheat oven to 250 with butter in a roasting pan in the oven.
2. Once butter is melted, add Worcestershire and Tobasco. Stir.
3. Sprinkle with garlic salt & cayenne pepper
4. Add remaining ingredients and mix well.
5. Bake one hour, turning every 15 minutes.
If you are doubling this recipe, it is easier to buy the 12 oz boxes:
2 sticks butter
4 T Worcestershire Sauce
2 T Tobasco Sauce
1-1/12 T garlic salt ( or to taste)
2 t cayenne (or to taste)
2 c mixed nuts
2 c pretzels
2 c Cheerios*
I like to melt the butter in a glass measuring cup with a spout. Then I add the sauces and seasonings, stir WELL, and drizzle over the top, stir, drizzle, stir, etc.... until the butter mixture is gone and the cereal, nuts, and pretzels are evenly coated.
In my opinion: There is no other Chex Mix. This is the best, but not for the weak. We like heat in our family and might even try 1 1/2 t cayenne next time.
Oyster Crackers
Oyster Crackers Aunt Ellen's recipe
2 12 oz packages oyster crackers
2 c oil
1 t dill weed
1/2 t garlic powder
1 pkg dry Hidden Valley Ranch Salad Dressing
1. Preheat oven to 250.
2. Combine all ingredients except crackers. Mix well.
3. Add crackers. Mix to coat.
4. Spread evenly on baking sheet.
5. Bake 20-25 minutes, stirring after 10 minutes.
6. Remove from oven and cool.
Busy Mom's Shortcuts
My biggest tip is to buy 5-10 lbs of hamburger meat at the store, cut into 1 lb portions, cook and freeze. You only have to clean the pan once. I cook several portions with taco seasoning because so many recipes call for it. I also do this with ground breakfast sausage.
There are some obvious quick meals listed below but I am going to add them anyway for a quick reference:
-Spaghetti, garlic bread, salad
-Buy frozen stuffed shells or ravioli, add spag. sauce and mozzarella, good with garlic bread and salad -Frozen pizza and salad
-Buy frozen wings, bake, add Louisiana Hot Sauce, (it tastes like Wings 'n More),serve w/carrots -Tyson Frozen steak fingers, instant mashed potatoes (microwave), corn, LOTS of cream gravy -Taco Soup...see recipe in Soup's comments
-Tacos with beans and rice
-Frozen fish or fish sticks, corn, instant mashed potatoes
-BBQ sandwiches (buy the BBQ at Sam's), potato salad, green beans
-Sam's chicken stuffed with brie and apples, rice/potato, veggie
-Gorton's frz shrimp scampi over buttered pasta, salad, garlic bread
-Taco "ring" - roll out crescent rolls dough into lg rectangle, spread pre-cooked ground beef with seasoning down the middle, add lots of cheddar cheese, fold the sides over, covering the filling, bake according to crescent rolls directions. Original recipe makes a ring, I simplified it by doing this. Serve with salad.
-Hamburger Helper
-Meatloaf: make it ahead of time and freeze it.
There are some obvious quick meals listed below but I am going to add them anyway for a quick reference:
-Spaghetti, garlic bread, salad
-Buy frozen stuffed shells or ravioli, add spag. sauce and mozzarella, good with garlic bread and salad -Frozen pizza and salad
-Buy frozen wings, bake, add Louisiana Hot Sauce, (it tastes like Wings 'n More),serve w/carrots -Tyson Frozen steak fingers, instant mashed potatoes (microwave), corn, LOTS of cream gravy -Taco Soup...see recipe in Soup's comments
-Tacos with beans and rice
-Frozen fish or fish sticks, corn, instant mashed potatoes
-BBQ sandwiches (buy the BBQ at Sam's), potato salad, green beans
-Sam's chicken stuffed with brie and apples, rice/potato, veggie
-Gorton's frz shrimp scampi over buttered pasta, salad, garlic bread
-Taco "ring" - roll out crescent rolls dough into lg rectangle, spread pre-cooked ground beef with seasoning down the middle, add lots of cheddar cheese, fold the sides over, covering the filling, bake according to crescent rolls directions. Original recipe makes a ring, I simplified it by doing this. Serve with salad.
-Hamburger Helper
-Meatloaf: make it ahead of time and freeze it.
Vicki's Quick, Easy, & Delicious Enchiladas
Vicki's Quick, Easy, & Delicious Enchiladas
1 lb ground beef (remember, I have mine pre-cooked in the freezer)
1 can cream mushroom soup
1 can enchilada sauce
8 oz shredded cheese
corn tortillas
*onion
*4 oz diced green chiles
1. Heat cooked meat in skillet, add soup and enchilada sauce.
2. Add chopped onion and green chiles if desired. 3. Bring to a boil & simmer about 20 minutes. 3. Fry tortillas in small amount of oil about 5 seconds each, fill with cheese, roll up.
4. Place in sauce and heat just long enough for cheese to melt. Serves 4.
1 lb ground beef (remember, I have mine pre-cooked in the freezer)
1 can cream mushroom soup
1 can enchilada sauce
8 oz shredded cheese
corn tortillas
*onion
*4 oz diced green chiles
1. Heat cooked meat in skillet, add soup and enchilada sauce.
2. Add chopped onion and green chiles if desired. 3. Bring to a boil & simmer about 20 minutes. 3. Fry tortillas in small amount of oil about 5 seconds each, fill with cheese, roll up.
4. Place in sauce and heat just long enough for cheese to melt. Serves 4.
Chili-Cheese Taco Casserole
Chili-Cheese Taco Casserole by Pillsbury
20 oz tub refrigerated taco sauce w/seasoned ground beef (I just grab seas grnd bf from freezer) 11 oz can Mexicorn, drained
3 c chili cheese flavored fritos
1 c shredded cheddar
*sour cream
*chopped tomatoes
*black olives
*chopped gr. onions
1. Heat oven to 375. Spray 8" square baking dish. Spread half the beef. Top with half the corn; stir slightly. Sprinkle w/ 1 1/2 c chips. Top w/remaining beef and corn; stir slightly. Cover w/foil. 2. Bake 30 min. Uncover; sprinkle w/remaining chips and cheese. Bake uncovered an additional 8-10 min or until cheese is melted.
3. Optional: top with optional toppings
20 oz tub refrigerated taco sauce w/seasoned ground beef (I just grab seas grnd bf from freezer) 11 oz can Mexicorn, drained
3 c chili cheese flavored fritos
1 c shredded cheddar
*sour cream
*chopped tomatoes
*black olives
*chopped gr. onions
1. Heat oven to 375. Spray 8" square baking dish. Spread half the beef. Top with half the corn; stir slightly. Sprinkle w/ 1 1/2 c chips. Top w/remaining beef and corn; stir slightly. Cover w/foil. 2. Bake 30 min. Uncover; sprinkle w/remaining chips and cheese. Bake uncovered an additional 8-10 min or until cheese is melted.
3. Optional: top with optional toppings
Monterey Chicken Casserole
This meal only messes up the bowl and the casserole dish!
Monterey Chicken Casserole by meals.com
4 c cooked chk breast cut 3/4"
16 oz thick & smooth taco sauce
2 4 oz cans diced green chiles
1 c frz corn kernels
3/4 c instant rice
1/2 c water
2 1/4 oz sl. olives, drained
12 taco shells, crushed
8 oz sh. cheddar
*gr. onions, sliced
1. Preheat oven 375. Combine chicken through olives in lg bowl. Spoon into greased 13x9.
2. Bake 30-35 minutes. Meanwhile, combine shells & cheese.
3. After 35 minutes baking time, sprinkle shells & cheese over chk and bake 10 more minutes. Serve with sour cream.
Monterey Chicken Casserole by meals.com
4 c cooked chk breast cut 3/4"
16 oz thick & smooth taco sauce
2 4 oz cans diced green chiles
1 c frz corn kernels
3/4 c instant rice
1/2 c water
2 1/4 oz sl. olives, drained
12 taco shells, crushed
8 oz sh. cheddar
*gr. onions, sliced
1. Preheat oven 375. Combine chicken through olives in lg bowl. Spoon into greased 13x9.
2. Bake 30-35 minutes. Meanwhile, combine shells & cheese.
3. After 35 minutes baking time, sprinkle shells & cheese over chk and bake 10 more minutes. Serve with sour cream.
Pasta shells with sausage, tomatoes, & cream
Pasta shells with sausage, tomatoes, & cream by meals.com
8 oz sm seashell pasta
1 lb grnd breakfast sausage (keep some pre-cooked in the freezer)
1 14 oz Ital. style diced tomatoes (or Rotel)
1/2 c whipping cream
1/4 c fresh shredded Parmesan
1. Cook pasta according to package.
2. In lg skillet, brown sausage, drain. Pour tomatoes & cream into skillet. Cook 5-6 min. over med-high.
3. Add sausage & pasta. Top with parmesan. Serve. prep time: 10 min
8 oz sm seashell pasta
1 lb grnd breakfast sausage (keep some pre-cooked in the freezer)
1 14 oz Ital. style diced tomatoes (or Rotel)
1/2 c whipping cream
1/4 c fresh shredded Parmesan
1. Cook pasta according to package.
2. In lg skillet, brown sausage, drain. Pour tomatoes & cream into skillet. Cook 5-6 min. over med-high.
3. Add sausage & pasta. Top with parmesan. Serve. prep time: 10 min
Cheesy Rosemary Turkey Bake
Cheesy Rosemary Turkey Bake
6 c chopped, cooked turkey (or chicken)
3/4 c mayonnaise
1/4 c slivered almonds
1 t dried rosemary leaves, crushed
8 oz shredded cheddar cheese
1 medium onion chopped (1/2 c)
2 T lemon juice
1/2 t salt
1/2 t pepper
6 stalks celery sliced 1/2"
1. Heat oven to 350. Grease 9x13 (3 qt) baking dish. Stir together all ingredients except 1/2 c cheese.
2. Spoon into baking dish. Cover, bake 45-55 minutes or until heated through. Sprinkle with remaining cheese. Continue baking until cheese is melted.
6 c chopped, cooked turkey (or chicken)
3/4 c mayonnaise
1/4 c slivered almonds
1 t dried rosemary leaves, crushed
8 oz shredded cheddar cheese
1 medium onion chopped (1/2 c)
2 T lemon juice
1/2 t salt
1/2 t pepper
6 stalks celery sliced 1/2"
1. Heat oven to 350. Grease 9x13 (3 qt) baking dish. Stir together all ingredients except 1/2 c cheese.
2. Spoon into baking dish. Cover, bake 45-55 minutes or until heated through. Sprinkle with remaining cheese. Continue baking until cheese is melted.
Poppy Seed Chicken
Poppy Seed Chicken
4-5 small-med breasts, pre-cooked and in bite-sized pieces (3 large) (3-4 cups)
small container sour cream
1 can cream of mushroom soup
1 roll Ritz crackers, crushed
1 stick butter, melted
2 T poppy seeds
1. Mix chicken with sour cream, soup, and poppy seeds. Spread into casserole dish.
2. Mix butter with crackers and spread on top.
3. Bake 25-30 minutes at 350.
4-5 small-med breasts, pre-cooked and in bite-sized pieces (3 large) (3-4 cups)
small container sour cream
1 can cream of mushroom soup
1 roll Ritz crackers, crushed
1 stick butter, melted
2 T poppy seeds
1. Mix chicken with sour cream, soup, and poppy seeds. Spread into casserole dish.
2. Mix butter with crackers and spread on top.
3. Bake 25-30 minutes at 350.
In my opinion: OH MY GOODNESS! This is so delicious, I think we could eat this once a week. It is easy (Especially if you have the chicken pre-cooked and in the freezer like I do). There are few dishes, definitely great for busy families!
You could easily freeze this meal before step 2. So....when making your grocery list, buy double OR TRIPLE the ingredients and get out 2-3 casserole dishes 8x8. When you've combined the soup, sour cream, chicken, and seeds, pour half into the freezable container for later and bake the other half. Two meals in one day and half the dishes!
Pork Chops with Apple Sage Stuffing
Pork Chops with Apple Sage Stuffing (can refrigerate 8 hours or overnight) by Pillsbury
1 T butter
1/2 c chopped onion
1/2 c thinly sliced celery (I leave out)
1 c chopped apple
1/2 c raisins
1 c apple juice
6 oz pk sage & onion
1 step stuffing mix
4 4oz boneless sm. pork chops
2 T apple jelly
1. Spray 8" (2 qt) glass dish. Melt butter in large skillet over medium. Add onion & celery; cook 3-4 minutes until crisp tender, stirring occasionally.
2. Add apple through juice, cook 2-3 minutes or until mixture comes to a boil. Remove from heat, stir in stuffing mix.
3. Spread in dish. Top with pork chops.
4. Cover with foil. Refrigerate 8 hours/overnight or heat oven 350. Bake covered 30 minutes.
5. Uncover, brush chops with jelly. Bake uncovered 15-20 min until chops are thoroughly heated. 4 servings
1 T butter
1/2 c chopped onion
1/2 c thinly sliced celery (I leave out)
1 c chopped apple
1/2 c raisins
1 c apple juice
6 oz pk sage & onion
1 step stuffing mix
4 4oz boneless sm. pork chops
2 T apple jelly
1. Spray 8" (2 qt) glass dish. Melt butter in large skillet over medium. Add onion & celery; cook 3-4 minutes until crisp tender, stirring occasionally.
2. Add apple through juice, cook 2-3 minutes or until mixture comes to a boil. Remove from heat, stir in stuffing mix.
3. Spread in dish. Top with pork chops.
4. Cover with foil. Refrigerate 8 hours/overnight or heat oven 350. Bake covered 30 minutes.
5. Uncover, brush chops with jelly. Bake uncovered 15-20 min until chops are thoroughly heated. 4 servings
In my opinion: This is such a good recipe! It incorporates so many wonderful flavors into the stuffing and you don't even have to wait until Thanksgiving or Christmas!
Pasta with Bacon, Caramelized Onions & Cheddar Cheese
Pasta with Bacon, Caramelized Onions & Cheddar Cheese by Betty Crocker
I absolutely love this recipe!
1 medium onion thinly sliced
2 T olive oil
2 T butter
16 oz fettuccine
1/2 lb sliced bacon
1 1/2 c heavy whipping cream
2 c shredded cheddar cheese
1. Place onion, oil, and butter in heated pan. Cook and stir until onions are nicely browned.
2. Meanwhile, cook and drain fettuccine as directed. Cook bacon until crisp. Drain & chop into small pieces.
3. Heat whipping cream to boiling in 2 qt saucepan. Mix in 1 c of the cheese and add onions. Pour over fettuccine. Toss to coat. Top with remaining 1 c cheese. Sprinkle with bacon and salt to taste.
In my opinion, this is one of my favorite recipes! So easy to make and tasty.
I absolutely love this recipe!
1 medium onion thinly sliced
2 T olive oil
2 T butter
16 oz fettuccine
1/2 lb sliced bacon
1 1/2 c heavy whipping cream
2 c shredded cheddar cheese
1. Place onion, oil, and butter in heated pan. Cook and stir until onions are nicely browned.
2. Meanwhile, cook and drain fettuccine as directed. Cook bacon until crisp. Drain & chop into small pieces.
3. Heat whipping cream to boiling in 2 qt saucepan. Mix in 1 c of the cheese and add onions. Pour over fettuccine. Toss to coat. Top with remaining 1 c cheese. Sprinkle with bacon and salt to taste.
In my opinion, this is one of my favorite recipes! So easy to make and tasty.
Mexican Cornbread
Mexican Cornbread
1 lb cooked ground beef
2 packages jalapeno cornbread mix plus ingredients on package (eggs & milk)
1 can cream style corn
2 c cheddar cheese, shredded
*jalapeno slices
1. Mix ground beef, cornbread mix plus eggs & milk, corn, and 1/2 c cheese in a large bowl. Add some jalapeno slices if desired.
2. Pour into 9x13. Bake according to cornbread directions.
3. Top with remaining cheese. Bake until cheese has melted.
1 lb cooked ground beef
2 packages jalapeno cornbread mix plus ingredients on package (eggs & milk)
1 can cream style corn
2 c cheddar cheese, shredded
*jalapeno slices
1. Mix ground beef, cornbread mix plus eggs & milk, corn, and 1/2 c cheese in a large bowl. Add some jalapeno slices if desired.
2. Pour into 9x13. Bake according to cornbread directions.
3. Top with remaining cheese. Bake until cheese has melted.
Pasta Bake
from my sweet friend, Denise B
If you are making this to freeze, double the recipe and pour into 2 9x13 containers. Leave the cheese off the dish you are freezing until you have cooked the meal.
1 egg
1 small sour cream
1 package spaghetti
1 jar pasta sauce
1 lb. Italian sausage (I pre-cook & keep in freezer)
8 oz shredded mozzarella cheese
1. Cook spaghetti according to package directions and drain.
cream.
2. Brown Italian sausage (remove casings 1st) and drain.
3. In a large bowl mix egg and sour cream.
4. Add drained spaghetti and mix.
5. Spread into a lasagna pan (9 1/2 x 13 1/2).
6 Pour sauce over, sprinkle with Italian sausage and mozzarella cheese.
7. Bake at 375 until cheese has melted (about 15-20 min).
If you are making this to freeze, double the recipe and pour into 2 9x13 containers. Leave the cheese off the dish you are freezing until you have cooked the meal.
1 egg
1 small sour cream
1 package spaghetti
1 jar pasta sauce
1 lb. Italian sausage (I pre-cook & keep in freezer)
8 oz shredded mozzarella cheese
1. Cook spaghetti according to package directions and drain.
cream.
2. Brown Italian sausage (remove casings 1st) and drain.
3. In a large bowl mix egg and sour cream.
4. Add drained spaghetti and mix.
5. Spread into a lasagna pan (9 1/2 x 13 1/2).
6 Pour sauce over, sprinkle with Italian sausage and mozzarella cheese.
7. Bake at 375 until cheese has melted (about 15-20 min).
Baked Ziti
Baked Ziti Cori's recipe
1 lb dry ziti pasta (or penne)
1 onion, chopped
2 26 oz jars spaghetti sauce
6 oz provolone cheese, sliced
1 1/2 c sour cream
6 oz mozzarella cheese, shredded
2 T grated Parmesan cheese
1 lb ground beef (I keep pre-cooked in freezer)
1. Cook pasta al dente & drain.
2. In a large skillet, brown onion and beef together. Drain. Add spaghetti sauce and simmer 15 minutes.
3. Preheat oven to 350. Butter a 9 1/2 x 13 1/2 baking dish. Layer as follows: 1/2 ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with grated parmesan cheese.
4. Bake for 30 minutes in preheated oven, or until cheeses are melted.
1 lb dry ziti pasta (or penne)
1 onion, chopped
2 26 oz jars spaghetti sauce
6 oz provolone cheese, sliced
1 1/2 c sour cream
6 oz mozzarella cheese, shredded
2 T grated Parmesan cheese
1 lb ground beef (I keep pre-cooked in freezer)
1. Cook pasta al dente & drain.
2. In a large skillet, brown onion and beef together. Drain. Add spaghetti sauce and simmer 15 minutes.
3. Preheat oven to 350. Butter a 9 1/2 x 13 1/2 baking dish. Layer as follows: 1/2 ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with grated parmesan cheese.
4. Bake for 30 minutes in preheated oven, or until cheeses are melted.
Chicken Spaghetti
Chicken Spaghetti Aunt Ellen's recipe
3 chicken breasts, cooked and diced
12 oz pkg spaghetti, cooked
1 c chicken broth
1 can cream of celery
1 can Rotel
1/3 block Velveeta
breadcrumbs
Mix all ingredients except breadcrumbs, sprinkle with breadcrumbs. You could also separate into 2 dishes and freeze one. Bake at 350 for 25-30 minutes.
3 chicken breasts, cooked and diced
12 oz pkg spaghetti, cooked
1 c chicken broth
1 can cream of celery
1 can Rotel
1/3 block Velveeta
breadcrumbs
Mix all ingredients except breadcrumbs, sprinkle with breadcrumbs. You could also separate into 2 dishes and freeze one. Bake at 350 for 25-30 minutes.
Wednesday, August 13, 2008
Chicken Asiago
Chicken Asiago by thatsmyhome.com
Fabulous dish...worth the effort
1 qt heavy cream (Not half & half)
1 T chicken base
1/2 lb Asiago cheese
1 T cornstarch dissolved in 1T water
1 lb bow tie pasta
6 slices bacon, diced
1 T olive oil
1/2 diced onion
1 t minced garlic
2 green onions, chopped
4 oz sliced mushrooms
1 lb chicken breast cut in 1" pieces
salt
1. Add the cream to a large pot with chicken base and bring to a boil. Add the asiago and stir until melted. Add the cornstarch and water and keep stirring. Sauce may be made up to 48 hours in advance.
2. Boil pasta according to package directions to ala dente, drain.
3. While pasta is cooking, heat large skillet and add bacon. Cook until crisp and drain on a paper towel. Remove bacon fat from pan and add 1 T olive oil.
4. Add chicken to pan and saute quickly until brown. Add onion, garlic, scallion, & mushrooms to the pan and saute 4-5 minutes until onions are soft and transparent.
5. Add sauce to the pan and heat through. Toss with the cooked pasta and bacon bits. Garnish with chopped tomatoes and parmesan. Serves 8-10.
Fabulous dish...worth the effort
1 qt heavy cream (Not half & half)
1 T chicken base
1/2 lb Asiago cheese
1 T cornstarch dissolved in 1T water
1 lb bow tie pasta
6 slices bacon, diced
1 T olive oil
1/2 diced onion
1 t minced garlic
2 green onions, chopped
4 oz sliced mushrooms
1 lb chicken breast cut in 1" pieces
salt
1. Add the cream to a large pot with chicken base and bring to a boil. Add the asiago and stir until melted. Add the cornstarch and water and keep stirring. Sauce may be made up to 48 hours in advance.
2. Boil pasta according to package directions to ala dente, drain.
3. While pasta is cooking, heat large skillet and add bacon. Cook until crisp and drain on a paper towel. Remove bacon fat from pan and add 1 T olive oil.
4. Add chicken to pan and saute quickly until brown. Add onion, garlic, scallion, & mushrooms to the pan and saute 4-5 minutes until onions are soft and transparent.
5. Add sauce to the pan and heat through. Toss with the cooked pasta and bacon bits. Garnish with chopped tomatoes and parmesan. Serves 8-10.
Lemon Ice Box Pie
Lemon Ice Box Pie by Stephen's Granny
1/3 c lemon juice
1 can Eagle Brand Milk
2 c Cool Whip
1 small can drained crushed pineapple
chopped pecans for garnish
6 oz graham cracker crust
Mix and chill
1/3 c lemon juice
1 can Eagle Brand Milk
2 c Cool Whip
1 small can drained crushed pineapple
chopped pecans for garnish
6 oz graham cracker crust
Mix and chill
5 Minute White Chocolate Hazelnut Pie
5 Minute White Chocolate Hazelnut Pie by Ready Crust WW 4
1 reduced fat graham cracker pie crust
1 1/4 c cold milk
2 T hazelnut flavor instant coffee
2 pkg 4 serving size fat-free white chocolate pudding
8 oz frozen light non-dairy whipped topping, thawed
1. Beat milk, coffee, pudding mixes, and 1/2 of whipped topping in medium bowl with wire whisk 1 minute (mixture will be thick).
2. Spread in crust. Spread remaining whipped topping over pudding layer.
3. Enjoy immediately or refrigerate until ready to serve. Garnish as desired. 8 servings
Brandied Steakside Mushrooms
Brandied Steakside Mushrooms by Paula Deen
3 lb fresh mushrooms, sliced
8 T butter
seasoning salt
1/4 c Worcestershire sauce
1/2 c brandy
1. In large skillet, saute sliced mushrooms in butter until brown. Sprinkle liberally with sesoning.
Add Worcestershire sauce & simmer until almost all sauce is absorbed by the mushrooms.
2. Add brandy and continue to simmer until mushrooms are tender.
3 lb fresh mushrooms, sliced
8 T butter
seasoning salt
1/4 c Worcestershire sauce
1/2 c brandy
1. In large skillet, saute sliced mushrooms in butter until brown. Sprinkle liberally with sesoning.
Add Worcestershire sauce & simmer until almost all sauce is absorbed by the mushrooms.
2. Add brandy and continue to simmer until mushrooms are tender.
Corn Casserole
Corn Casserole by Paula Deen
15 3/4 oz whole kernel corn, drained
14 3/4 oz cream style corn
8 oz corn muffin mix
1 c sour cream
1/2 c butter, melted
1 1/2 c shredded Cheddar
Preheat oven to 350.
1. In large bowl, stir together 2 cans of corn, muffin mix, sour cream, and butter. Pour into a greased casserole dish.
2. Bake for 45 minutes or until golden brown. Remove from oven and top with Cheddar.
3. Return to oven 5-10 minutes or until cheese is melted. Let stand 5 minutes.
I made this for Christmas a few years ago and it is rich and cheesy, need I say more?
15 3/4 oz whole kernel corn, drained
14 3/4 oz cream style corn
8 oz corn muffin mix
1 c sour cream
1/2 c butter, melted
1 1/2 c shredded Cheddar
Preheat oven to 350.
1. In large bowl, stir together 2 cans of corn, muffin mix, sour cream, and butter. Pour into a greased casserole dish.
2. Bake for 45 minutes or until golden brown. Remove from oven and top with Cheddar.
3. Return to oven 5-10 minutes or until cheese is melted. Let stand 5 minutes.
I made this for Christmas a few years ago and it is rich and cheesy, need I say more?
Chicken Tetrazzini
Chicken Tetrazzini by Butter Busters
1/4 c liquid butter buds
1/4 c flour
1/2 t lite salt
1/4 t pepper
1 c fat free chicken broth
1 c evaporated skim milk
2 T cooking sherry
7 oz spaghetti, cooked & drained
2 c cooked white chicken meat
8 oz pieces & stems mushrooms, drained
1/4 c fat-free Parmesan
1 c shredded non-fat mozzarella
1. Heat oven to 350. Blend 1st 4 ingredients over low heat in saucepan. Stir & cook til bubbly. Remove from heat.
2. Stir in broth & milk. Heat to boiling, stirring constantly. Boil & stir 1 minute.
3. Stir in wine through mushrooms. Pour into 9 1/2 x 11 that has been sprayed. Sprinkle with cheeses & bake 30 minutes or until bubbly.
1/4 c liquid butter buds
1/4 c flour
1/2 t lite salt
1/4 t pepper
1 c fat free chicken broth
1 c evaporated skim milk
2 T cooking sherry
7 oz spaghetti, cooked & drained
2 c cooked white chicken meat
8 oz pieces & stems mushrooms, drained
1/4 c fat-free Parmesan
1 c shredded non-fat mozzarella
1. Heat oven to 350. Blend 1st 4 ingredients over low heat in saucepan. Stir & cook til bubbly. Remove from heat.
2. Stir in broth & milk. Heat to boiling, stirring constantly. Boil & stir 1 minute.
3. Stir in wine through mushrooms. Pour into 9 1/2 x 11 that has been sprayed. Sprinkle with cheeses & bake 30 minutes or until bubbly.
Sunday, August 10, 2008
Menu Plan Monday
Wow, I've been away from Menu Plan Monday for such a long time but since April, I've been through so much...my mother's sudden passing, my grandmother's passing, moving with 3 small children, need I say more?
Anyway, I'm glad to be back and hope I can keep up this time. Hop on over to Organizing Junkie for lots of great recipes! Here's what we're having this week:
*
*
Sunday: Chicken with Rosemary Sauce, Rosemary Potatoes, salad
Tuesday: Pork Chop n Potato Bake
Wednesday: Dinner Crepes- so yummy...recipe to be posted soon
Thursday: Parmesan, Pasta, & Artichoke Bake
Saturday: Something on the grill
Pork Chop 'n Potato Bake
Pork Chop 'n Potato Bake recipe from Jennifer P at church
If you use low fat sour cream and cheese, this is 9 points on WW.
6 pork chops
meat tenderizer
pepper
seasoned salt
vegetable oil or margarine
1 can cream of celery soup
1/2 c milk
1/2 c sour cream
1/4 t pepper
24 oz frozen hash brown potatoes (thawed)
1 c Shredded cheddar cheese
2.8 oz can French Fried Onions
1. Pound chops with a hammer...but don't overdo it. Sprinkle lightly with temderizer and pepper.
2. Use oil or margarine to brown chops in lightly greased skillet. Sprinkle lightly with seasoned salt and set asside.
3. Combine soup, milk, sour cream, pepper, and 1/2 t seasoned salt. Stir in thawed potatoes, 1/2 c cheese, and 1/2 can fried onions.
4. Spoon mixture into a 9x13 baking dish. Arrange chops over potato mixture. Bake covered at 350 degrees for 40 minutes.
5. Top with remaining cheese and fried onions. Bake uncovered, 5 minutes longer.
If you use low fat sour cream and cheese, this is 9 points on WW.
6 pork chops
meat tenderizer
pepper
seasoned salt
vegetable oil or margarine
1 can cream of celery soup
1/2 c milk
1/2 c sour cream
1/4 t pepper
24 oz frozen hash brown potatoes (thawed)
1 c Shredded cheddar cheese
2.8 oz can French Fried Onions
1. Pound chops with a hammer...but don't overdo it. Sprinkle lightly with temderizer and pepper.
2. Use oil or margarine to brown chops in lightly greased skillet. Sprinkle lightly with seasoned salt and set asside.
3. Combine soup, milk, sour cream, pepper, and 1/2 t seasoned salt. Stir in thawed potatoes, 1/2 c cheese, and 1/2 can fried onions.
4. Spoon mixture into a 9x13 baking dish. Arrange chops over potato mixture. Bake covered at 350 degrees for 40 minutes.
5. Top with remaining cheese and fried onions. Bake uncovered, 5 minutes longer.
Aunt Joanie's New Year's Stew
Aunt Joanie's New Year's Stew
1 box frozen corn
3 cans black-eyed peas
1-2 lbs Eckrich sausage, sliced
1 can crushed tomatoes
8 oz tomato sauce
3/4 onion
cumin to taste
garlic powder to taste
Combine all ingredients in a slow cooker or a 6 qt pot. Simmer until cooked throughout.
In my opinion: Well of course I like it or I wouldn't have asked my aunt for the recipe. This is delicious just as it is, no need to add sour cream or cheese unless you just want to. This will become our annual New Year's Day lunch.
1 box frozen corn
3 cans black-eyed peas
1-2 lbs Eckrich sausage, sliced
1 can crushed tomatoes
8 oz tomato sauce
3/4 onion
cumin to taste
garlic powder to taste
Combine all ingredients in a slow cooker or a 6 qt pot. Simmer until cooked throughout.
In my opinion: Well of course I like it or I wouldn't have asked my aunt for the recipe. This is delicious just as it is, no need to add sour cream or cheese unless you just want to. This will become our annual New Year's Day lunch.
Saturday, August 9, 2008
My Aunt Joanie's Taco Stew
I am not sure if my love for cooking and baking came from my mom or her little sister Joanie. Either way, recipe collecting has become an obsession and this one has quickly become one of my favorites.
My Aunt Joanie's Taco Stew
1 lb cooked ground beef
1 cube beef bouillon
1 pk taco seasoning
1 pk Ranch dressing mix
1-2 cans ranch/pinto/chili beans
1 can carrots
1 can corn
1 can sliced new/white potatoes
cumin and garlic powder to taste
1-2 cans filled with water
Heat until ready to eat. Serve over chips. Garnish with cheese, sour cream, and green onions.
My Aunt Joanie's Taco Stew
1 lb cooked ground beef
1 cube beef bouillon
1 pk taco seasoning
1 pk Ranch dressing mix
1-2 cans ranch/pinto/chili beans
1 can carrots
1 can corn
1 can sliced new/white potatoes
cumin and garlic powder to taste
1-2 cans filled with water
Heat until ready to eat. Serve over chips. Garnish with cheese, sour cream, and green onions.
Mrs. Salter's Peanut Butter Pie
1 1/2 c heavy whipping cream
1/4 c sugar
8 oz cream cheese
1 c crunchy peanut butter
1 c powdered sugar
graham cracker crust
1. Whip cream with 1/4 c sugar. Mix all other ingredients until smooth & fold in whipped cream until well blended.
2. Pour into crust and chill for several hours.
El Dorado Casserole
El Dorado Casserole by recipegoldmine.com this makes a lot
easy and uses few dishes
1 lb ground beef (remember, I keep this in the freezer already browned)
1 med onion, ch.
1/2 t garlic powder
16 oz tomato sauce
1 c sliced black olives
8 oz sour cream
1 c cottage cheese
3/4 c chopped green chiles
7 oz crushed tortilla chips
8 oz Monterey Jack cheese, shredded
1. Cook beef until browned. Drain. Add onion through olives. Cook over low until onion is clear. Combine sour cream, cottage cheese, chiles.
2. Layer half chips, meat mixture, sour cream mixture, and cheese in 2 1/2 qt casserole (no bigger). Repeat.
3. Bake at 350 30 minutes. Serves 8!
easy and uses few dishes
1 lb ground beef (remember, I keep this in the freezer already browned)
1 med onion, ch.
1/2 t garlic powder
16 oz tomato sauce
1 c sliced black olives
8 oz sour cream
1 c cottage cheese
3/4 c chopped green chiles
7 oz crushed tortilla chips
8 oz Monterey Jack cheese, shredded
1. Cook beef until browned. Drain. Add onion through olives. Cook over low until onion is clear. Combine sour cream, cottage cheese, chiles.
2. Layer half chips, meat mixture, sour cream mixture, and cheese in 2 1/2 qt casserole (no bigger). Repeat.
3. Bake at 350 30 minutes. Serves 8!
Weight Watchers Key Lime Pie
Weight Watchers Key Lime Pie 3 pts
1 ready crust reduced fat graham cracker crust
1 pkg (4 serv size) sugar-free lime Jello
1/4 c boiling water
2 containers (6 oz ea) key lime pie flavored light yogurt
8 oz fat free whipped topping, thawed
1. In large, heat resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon.
2. Spread in crust. Refrigerate overnight or at least 2 hours.
3. Garnish as desired.
1 ready crust reduced fat graham cracker crust
1 pkg (4 serv size) sugar-free lime Jello
1/4 c boiling water
2 containers (6 oz ea) key lime pie flavored light yogurt
8 oz fat free whipped topping, thawed
1. In large, heat resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon.
2. Spread in crust. Refrigerate overnight or at least 2 hours.
3. Garnish as desired.
Chicken Piccata with Mushrooms
Chicken Piccata with Mushrooms by my friend Randi
4 boneless, skinless chicken breasts
s & p
1 T flour
2 T Olive Oil
2 T butter
1/2 lb mushrooms, sliced
1/2 c white wine
1/4 c lemon juice
3 T capers (what to do with the rest of your capers? Tuscan Pork Chops)
4 t grated Parmesan
thin slices lemon to garnich
1. Sprinkle breasts with s & p and flour. Brown on both sides in O.O. & butter. Remove to platter.
2. Add a little more butter & saute mushrooms until tender. Remove mushrooms and set aside.
3. Add wine and lemon juice to skillet. Deglaze pan & simmer a few minutes, scraping up bits.
4. Add capers and parmesan. Return chicken & mushrooms and simmer 2 minutes. Turn chicken and simmer 2 minutes or until heated through.
Randi doubles sauce which adds cooking time.
4 boneless, skinless chicken breasts
s & p
1 T flour
2 T Olive Oil
2 T butter
1/2 lb mushrooms, sliced
1/2 c white wine
1/4 c lemon juice
3 T capers (what to do with the rest of your capers? Tuscan Pork Chops)
4 t grated Parmesan
thin slices lemon to garnich
1. Sprinkle breasts with s & p and flour. Brown on both sides in O.O. & butter. Remove to platter.
2. Add a little more butter & saute mushrooms until tender. Remove mushrooms and set aside.
3. Add wine and lemon juice to skillet. Deglaze pan & simmer a few minutes, scraping up bits.
4. Add capers and parmesan. Return chicken & mushrooms and simmer 2 minutes. Turn chicken and simmer 2 minutes or until heated through.
Randi doubles sauce which adds cooking time.
Tuscan Pork Chops
Tuscan Pork Chops by Southern Living quick, few dishes
sounds fancy, huh?
1/4 c flour
1 t salt
3/4 t seasoned pepper
4 1" boneless chops
1 T olive oil
3-4 cloves garlic, chopped
1/3 c balsamic vinegar
1/3 c chicken broth
3 plum tomatoes, seeded and chopped
2 T capers (flavorful) ...what do you do with the rest of them? Chicken Picata
1. Combine 1st 3 ingredients in shallow dish; dredge chops in flour mixture.
2. Cook chops in hot oil over medium-high heat 1-2 minutes on each side or til golden. Remove.
3. Add garlic to skillet & saute 1 minute (Pan will smoke). Add vinegar & broth, stirring to deglaze.
4. Stir in tomatoes and capers.
5. Return chops. Bring sauce to a boil. Cover, reduce heat, simmer 4-5 minutes til chops are done.
6. Serve with tomato mixture.
sounds fancy, huh?
1/4 c flour
1 t salt
3/4 t seasoned pepper
4 1" boneless chops
1 T olive oil
3-4 cloves garlic, chopped
1/3 c balsamic vinegar
1/3 c chicken broth
3 plum tomatoes, seeded and chopped
2 T capers (flavorful) ...what do you do with the rest of them? Chicken Picata
1. Combine 1st 3 ingredients in shallow dish; dredge chops in flour mixture.
2. Cook chops in hot oil over medium-high heat 1-2 minutes on each side or til golden. Remove.
3. Add garlic to skillet & saute 1 minute (Pan will smoke). Add vinegar & broth, stirring to deglaze.
4. Stir in tomatoes and capers.
5. Return chops. Bring sauce to a boil. Cover, reduce heat, simmer 4-5 minutes til chops are done.
6. Serve with tomato mixture.
Friday, August 8, 2008
Donuts and Donut Holes
Canned Biscuit Dough Donuts by Paula Deen
My mom used to make donuts from biscuits and I've been wanting to make them for awhile. Not too long ago I saw Paula make her version so of course I had to try hers. I have to say I don't notice any difference but I didn't use the peanut oil so that might change the flavor a little.
Peanut Oil for frying (I used vegetable oil)
1 t ground cinnamon
1/4 c sugar
Icings:
2 c confectioners' sugar, divided
5 T milk, divided
1 t vanilla extract
1/4 c cocoa powder
2 cans large buttermilk biscuits (I used one can)
colored sprinkles
chocolate sprinkles
NOTE: My mom used to put the donuts in a paper sack full of powdered sugar and let us shake the bag. It was lots of fun!
1. Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees.
2. In a shallow bowl, stir together the cinnamon and sugar and set aside. In a small bowl whisk together 1 c of confectioners' sugar, 2T milk, and 1 t vanilla extract, set aside. This is the vanilla icing.
3. In another bowl whisk together 1 c confectioners' sugar, 1/4 c cocoa powder, and 3 T milk and set aside.
4. Lay out the biscuits on a cutting board and with a round cookie or biscuit cutter, cut out a hole from the center of each biscuit.
5. Fry them in the oil until golden and then flip with tongs to fry the other side. Toss in the donut holes when all the donuts are completed.
6. Drain on paper towels and then toss in cinnamon sugar or ice and decorate with sprinkles.
NOTE: The icing did not taste very good when it was wet but it was great when it dried on the donuts.
My mom used to make donuts from biscuits and I've been wanting to make them for awhile. Not too long ago I saw Paula make her version so of course I had to try hers. I have to say I don't notice any difference but I didn't use the peanut oil so that might change the flavor a little.
Peanut Oil for frying (I used vegetable oil)
1 t ground cinnamon
1/4 c sugar
Icings:
2 c confectioners' sugar, divided
5 T milk, divided
1 t vanilla extract
1/4 c cocoa powder
2 cans large buttermilk biscuits (I used one can)
colored sprinkles
chocolate sprinkles
NOTE: My mom used to put the donuts in a paper sack full of powdered sugar and let us shake the bag. It was lots of fun!
1. Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees.
2. In a shallow bowl, stir together the cinnamon and sugar and set aside. In a small bowl whisk together 1 c of confectioners' sugar, 2T milk, and 1 t vanilla extract, set aside. This is the vanilla icing.
3. In another bowl whisk together 1 c confectioners' sugar, 1/4 c cocoa powder, and 3 T milk and set aside.
4. Lay out the biscuits on a cutting board and with a round cookie or biscuit cutter, cut out a hole from the center of each biscuit.
5. Fry them in the oil until golden and then flip with tongs to fry the other side. Toss in the donut holes when all the donuts are completed.
6. Drain on paper towels and then toss in cinnamon sugar or ice and decorate with sprinkles.
NOTE: The icing did not taste very good when it was wet but it was great when it dried on the donuts.Tuesday, August 5, 2008
Buffalo Chicken Pizza
Buffalo Chicken Pizza by K.C.'s Cafe
Love, LOVE, LOVE this recipe!
3 skinless, boneless chicken breast halves, cooked and shredded (I keep in freezer)
2 T butter
2 oz bottle hot sauce (I love Louisiana hot sauce)
8 oz bottle blue cheese salad dressing (Or Ranch)
16" prepared pizza crust (Boboli)
8 oz pkg shredded mozzarella or cheddar
1. Preheat oven to 425. In a medium bowl combine the cubed chicken, melted butter, and hot sauce. Mix well.
2. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
3. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5-10 minutes. Let set a few minutes before slicing.
Love, LOVE, LOVE this recipe!
3 skinless, boneless chicken breast halves, cooked and shredded (I keep in freezer)
2 T butter
2 oz bottle hot sauce (I love Louisiana hot sauce)
8 oz bottle blue cheese salad dressing (Or Ranch)
16" prepared pizza crust (Boboli)
8 oz pkg shredded mozzarella or cheddar
1. Preheat oven to 425. In a medium bowl combine the cubed chicken, melted butter, and hot sauce. Mix well.
2. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
3. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5-10 minutes. Let set a few minutes before slicing.
Easy Parmesan Garlic Chicken
Easy Parmesan Garlic Chicken by Kraft prep: 5 min
1/2 c grated parmesan cheese
1 envelope roasted garlic salad dressing mix (Good Seasons)
6 boneless, skinless chicken breast halves
1. Mix cheese & salad dressing mix.
2. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish.
3. Bake at 400 for 20-25 minutes or until cooked through.
1/2 c grated parmesan cheese
1 envelope roasted garlic salad dressing mix (Good Seasons)
6 boneless, skinless chicken breast halves
1. Mix cheese & salad dressing mix.
2. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish.
3. Bake at 400 for 20-25 minutes or until cooked through.
My Dad's Persian Chellow Kabob
My Dad's Persian Chellow Kabob
1 lb hamburger meat
2 eggs
1 lg onion
garlic salt and pepper
1. Grind onion and mix well with all other ingredients. Shape-my dad always made patties but all the Persian restaurants I've been to seem to press the meat into long strips.
2. Grill to desired doneness.
3. Serve with rice.....all Persian meals must have rice!
1 lb hamburger meat
2 eggs
1 lg onion
garlic salt and pepper
1. Grind onion and mix well with all other ingredients. Shape-my dad always made patties but all the Persian restaurants I've been to seem to press the meat into long strips.
2. Grill to desired doneness.
3. Serve with rice.....all Persian meals must have rice!
My Dad's Persian Shish Kabob
My Dad's Persian Shish Kabob
1 onion per pound of sirloin steak
sirloin steak
misc veggies you like to grill i.e. cherry tomatoes, mushrooms, onions
1. Cut steak into 1" cubes.
2. Grind or liquefy onions in a food processor.
3. Add meat tenderizer to the onions and mix. Add the meat and cover.
4. Let marinate overnight in the refrigerator.
5. Place meat and veggies on skeweers and grill. Serve with rice. If you know my dad, you don't have a meal without rice.
1 onion per pound of sirloin steak
sirloin steak
misc veggies you like to grill i.e. cherry tomatoes, mushrooms, onions
1. Cut steak into 1" cubes.
2. Grind or liquefy onions in a food processor.
3. Add meat tenderizer to the onions and mix. Add the meat and cover.
4. Let marinate overnight in the refrigerator.
5. Place meat and veggies on skeweers and grill. Serve with rice. If you know my dad, you don't have a meal without rice.
Grilled Tuscan Chicken Sandwich
1 point without bun.
hamburger buns are 4
Cibatta buns are 7
Sourdough buns are 6
Don't cover that grill yet. I want to share something a friend from church told me. When you grill chicken, grill extra and you can use it over the next week for salads, fajitas, pasta salad, and other meals that call for cooked chicken. What a timesaver!
My first best friend Lisa sent this one. I moved next door to Lisa when I was 2. Through the years I moved away and we lost touch but fate brought us back and I can't imagine life without her.
Grilled Tuscan Chicken Sandwich
cooking spray
4 1 lb boneless, skinless chk breast halves
3 Tbsp Mrs. Dash Tomato Basil Garlic Seasoning Blend
1 lg red pepper, thickly sliced
1/4 c sliced ripe olives
1 Tbsp olive oil
4 lg sourdough rolls
4 lg romaine lettuce leaves, cleaned, dried, torn in half widthways
1. Spray each breast and sprinkle with 2 T Mrs. Dash
2. Grill chk and peppers for 5 min. on preheated grill. Turn and grill another 5 min or until chk juices run clear when pierced.
3. Remove and cool slightly.
4. In a bowl, combine olives, oil, and remaining Mrs. Dash.
5. Cut rolls in half and spread olive mixture on each side of roll.
6. Layer lettuce leaf half, chk, red pepper, another leaf, and top of roll. Serves 4
Prep: 10 min Cook 10-15 min
hamburger buns are 4
Cibatta buns are 7
Sourdough buns are 6
Don't cover that grill yet. I want to share something a friend from church told me. When you grill chicken, grill extra and you can use it over the next week for salads, fajitas, pasta salad, and other meals that call for cooked chicken. What a timesaver!
My first best friend Lisa sent this one. I moved next door to Lisa when I was 2. Through the years I moved away and we lost touch but fate brought us back and I can't imagine life without her.
Grilled Tuscan Chicken Sandwich
cooking spray
4 1 lb boneless, skinless chk breast halves
3 Tbsp Mrs. Dash Tomato Basil Garlic Seasoning Blend
1 lg red pepper, thickly sliced
1/4 c sliced ripe olives
1 Tbsp olive oil
4 lg sourdough rolls
4 lg romaine lettuce leaves, cleaned, dried, torn in half widthways
1. Spray each breast and sprinkle with 2 T Mrs. Dash
2. Grill chk and peppers for 5 min. on preheated grill. Turn and grill another 5 min or until chk juices run clear when pierced.
3. Remove and cool slightly.
4. In a bowl, combine olives, oil, and remaining Mrs. Dash.
5. Cut rolls in half and spread olive mixture on each side of roll.
6. Layer lettuce leaf half, chk, red pepper, another leaf, and top of roll. Serves 4
Prep: 10 min Cook 10-15 min
Cheese on the Cob
Cheese on the Cob by a good ol' southern girl Paula Deen
5 ears corn, husks and silk removed
1/2 c mayonnaise
1 c shredded fresh Parmesan
1 t chili powder
1 t salt (or more)
1 t freshly ground blk pepper
1/4 c lime juice (I added this)
Mix all ingredients well and coat on the cob. Wrap each in foil and place on the grill for 10 min, turning occasionally.
5 ears corn, husks and silk removed
1/2 c mayonnaise
1 c shredded fresh Parmesan
1 t chili powder
1 t salt (or more)
1 t freshly ground blk pepper
1/4 c lime juice (I added this)
Mix all ingredients well and coat on the cob. Wrap each in foil and place on the grill for 10 min, turning occasionally.
Mesquite Lime Chicken
Mesquite Lime Chicken by McCormick altered a little by me
1/2 c fresh lime juice
3 T Montreal Steak Seasoning
2 T veg oil
2 T honey
1 lb boneless, skinless chk breasts
1. Mix lime juice, seasoning, oil, and honey in a bowl.
2. Add chk, turning to coat well. Marinate at least 15 min in fridge.
3. Remove chk and grill over med heat 4-6 minutes per side until done. Baste with remaining marinade halfway through.
I like to have Lime-Cheese on the Cob with this.
1/2 c fresh lime juice
3 T Montreal Steak Seasoning
2 T veg oil
2 T honey
1 lb boneless, skinless chk breasts
1. Mix lime juice, seasoning, oil, and honey in a bowl.
2. Add chk, turning to coat well. Marinate at least 15 min in fridge.
3. Remove chk and grill over med heat 4-6 minutes per side until done. Baste with remaining marinade halfway through.
I like to have Lime-Cheese on the Cob with this.
Chipotle Lime Pork Chops
Chipotle Lime Pork Chops by McCormick
prep: 5 minutes marinate 15 minutes; cook: 15 minutes
1 pkg McCormick Grill Mates Chipotle Pepper Marinade
1/4 c water
1/4 c vegetable or olive oil
2 T lime juice
2 lbs bone-in or boneless pork chops, trimmed
1. Mix marinade mix, water, oil, and lime juice in small bowl. Place pork chops in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 15 minutes or longer for extra flavor. Remove pork chops from marinade. Discard any remaining marinade.
3. Grill over medium-high heat 5-7 minutes per side until desired doneness.
Serving idea with Monterey Chipotle Hash Browns
prep: 5 minutes marinate 15 minutes; cook: 15 minutes
1 pkg McCormick Grill Mates Chipotle Pepper Marinade
1/4 c water
1/4 c vegetable or olive oil
2 T lime juice
2 lbs bone-in or boneless pork chops, trimmed
1. Mix marinade mix, water, oil, and lime juice in small bowl. Place pork chops in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 15 minutes or longer for extra flavor. Remove pork chops from marinade. Discard any remaining marinade.
3. Grill over medium-high heat 5-7 minutes per side until desired doneness.
Serving idea with Monterey Chipotle Hash Browns
Layered Fiesta Casserole
Layered Fiesta Casserole by Kraft
1 lb extra lean ground beef
1 medium green pepper, chopped
1 medium red pepper, chopped
16 oz jar Thick n Chunky Salsa
14 1/2 oz diced tomatoes, undrained
10 oz froaen corn, thawed
12 corn tortillas (6 inch)
1 1/2 c shredded reduced fat sharp cheddar cheese
1. Preheat oven to 375. Brown meat with peppers in large skillet; drain. Return meat mixture to skillet. Stir in salsa, tomatoes and corn; bring to boil.
2. Spoon 1 c meat mixture onto bottom of 13x9" baking dish. Top with 6 tortillas, overlapping as necessary.
3. Spoon half of the remaining meat mixture over tortillas; top with 3/4 c of the cheese. Top with remaining 6 tortillas and meat mixture. Cover with foil.
4. Bake 25 to 30 or until heated through. Remove from oven, uncover. Sprinkle with remaining 3/4 c cheese.
5. Let stand 5 minutes or until cheese is melted.
1 lb extra lean ground beef
1 medium green pepper, chopped
1 medium red pepper, chopped
16 oz jar Thick n Chunky Salsa
14 1/2 oz diced tomatoes, undrained
10 oz froaen corn, thawed
12 corn tortillas (6 inch)
1 1/2 c shredded reduced fat sharp cheddar cheese
1. Preheat oven to 375. Brown meat with peppers in large skillet; drain. Return meat mixture to skillet. Stir in salsa, tomatoes and corn; bring to boil.
2. Spoon 1 c meat mixture onto bottom of 13x9" baking dish. Top with 6 tortillas, overlapping as necessary.
3. Spoon half of the remaining meat mixture over tortillas; top with 3/4 c of the cheese. Top with remaining 6 tortillas and meat mixture. Cover with foil.
4. Bake 25 to 30 or until heated through. Remove from oven, uncover. Sprinkle with remaining 3/4 c cheese.
5. Let stand 5 minutes or until cheese is melted.
Microwave Ravioli Casserole
Microwave Ravioli Casserole by Betty Crocker
SUPER easy, especially if you have ground beef pre-cooked (I keep tons in the freezer).
1 lb lean ground beef
1 small onion, chopped (1/4 c)
2 cans (15 oz each) beef ravioli
1 c shredded mozzarella or Cheddar cheese (4oz)
1. Crumble beef into 2 qt microwavable casserole dish. Add onion. (I did this in a skillet).
Cover loosely and microwave on high 5-6 minutes, stirring after 3 minutes, until beef is no longer pink; drain.
2. Stir in ravioli. Cover tightly and microwave 5-7 minutes, stirring after 3 minutes, until hot. Sprinkle with cheese. Cover and let stand until cheese is melted.
SUPER easy, especially if you have ground beef pre-cooked (I keep tons in the freezer).
1 lb lean ground beef
1 small onion, chopped (1/4 c)
2 cans (15 oz each) beef ravioli
1 c shredded mozzarella or Cheddar cheese (4oz)
1. Crumble beef into 2 qt microwavable casserole dish. Add onion. (I did this in a skillet).
Cover loosely and microwave on high 5-6 minutes, stirring after 3 minutes, until beef is no longer pink; drain.
2. Stir in ravioli. Cover tightly and microwave 5-7 minutes, stirring after 3 minutes, until hot. Sprinkle with cheese. Cover and let stand until cheese is melted.
Creamy Ranch Pork Chops & Rice
picture from recipes.com
Creamy Ranch Pork Chops & Ranch Rice by Campbell's
quick, easy, yummy
1 T vegetable oil
4 boneless pork chops, 3/4" think
1 can Condensed Cream of Mushroom Soup
1/2 soup can milk
1 pkg (1 oz) ranch salad dressing mix
paprika
ranch-style rice (recipe follows)
1. Heat oil in skillet. Add chops and cook til browned.
2. Add soup, milk, and 1/2 pkg salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minutes or until done.
3. Sprinkle with paprika
Ranch style rice- Add remaining salad dressing mix to water when making rice.
quick, easy, yummy
1 T vegetable oil
4 boneless pork chops, 3/4" think
1 can Condensed Cream of Mushroom Soup
1/2 soup can milk
1 pkg (1 oz) ranch salad dressing mix
paprika
ranch-style rice (recipe follows)
1. Heat oil in skillet. Add chops and cook til browned.
2. Add soup, milk, and 1/2 pkg salad dressing mix. Heat to a boil. Cover and cook over low heat 10 minutes or until done.
3. Sprinkle with paprika
Ranch style rice- Add remaining salad dressing mix to water when making rice.
Mediterranean Chicken by Weight Watchers
Stephen doesn't care for avocados or black olives but God love 'em he'll try anything once and by golly, he liked this recipe. The flavors all blended together.
Prep: 15 min; Cook time: 20 min
Mediterranean Chicken by Weight Watchers (5 pts)
2 tsp lemon pepper
1/3 c white flour
1 lb boneless, skinless chicken breasts (4 oz ea)
4 med scallions
3 Tbsp fresh lemon juice (1 lemon)
1/8 tsp curry powder
3 T diet Italian salad dressing
1/2 c avocado (it says peeled and diced- I have to say, "DUH")
3 plum tomatoes, diced
7 med olives, chopped
1. Preheat oven to 400. Coat baking dish with spray.
2. Combine seasoning and flour. Lightly coat chicken w/ spray, then coat each breast with flour mixture. Place in prepared baking dish and bake until heated through, about 20 minutes.
3. In a bowl, combine scallions through olives.
4. To serve, top each breast with avocado salsa.
Prep: 15 min; Cook time: 20 min
Mediterranean Chicken by Weight Watchers (5 pts)
2 tsp lemon pepper
1/3 c white flour
1 lb boneless, skinless chicken breasts (4 oz ea)
4 med scallions
3 Tbsp fresh lemon juice (1 lemon)
1/8 tsp curry powder
3 T diet Italian salad dressing
1/2 c avocado (it says peeled and diced- I have to say, "DUH")
3 plum tomatoes, diced
7 med olives, chopped
1. Preheat oven to 400. Coat baking dish with spray.
2. Combine seasoning and flour. Lightly coat chicken w/ spray, then coat each breast with flour mixture. Place in prepared baking dish and bake until heated through, about 20 minutes.
3. In a bowl, combine scallions through olives.
4. To serve, top each breast with avocado salsa.
Turkey-Mango Wraps with Chipotle Mayonnaise
These are amazingly delicious!
Turkey-Mango Wraps with Chipotle Mayonnaise by Weight Watchers (4 pts as of 1/19/20)
6 T fat-free mayo
1 1/2 t minced chipotle en adobo
1 t grated lime zest
4 8" fat-free flour tortillas
4 Boston lettuce leaves
1 mango, peeled & cut into 16 slices
3/4 lb. thin turkey breast deli meat
avocado sliced into eighths
1. Combine Mayo through zest in sm bowl.
2. Spread 1/4 mayo on each tortilla.
3. Layer each with 1 leaf, 4 mango slices, 1/4 turkey, & 2 avocado slices. Roll.
Turkey-Mango Wraps with Chipotle Mayonnaise by Weight Watchers (4 pts as of 1/19/20)
6 T fat-free mayo
1 1/2 t minced chipotle en adobo
1 t grated lime zest
4 8" fat-free flour tortillas
4 Boston lettuce leaves
1 mango, peeled & cut into 16 slices
3/4 lb. thin turkey breast deli meat
avocado sliced into eighths
1. Combine Mayo through zest in sm bowl.
2. Spread 1/4 mayo on each tortilla.
3. Layer each with 1 leaf, 4 mango slices, 1/4 turkey, & 2 avocado slices. Roll.
WW Mexican Potato Casserole
Mexican Potato Casserole WW 6 points
1 t olive oil
1 lb ground beef (lean)
2 green bell peppers (cleaned and sliced)
8 scallions, chopped
2 tomatoes, chopped
1 T chili powder
1 T ground cumin
1 T garlic powder
1/2 t fresh ground black pepper
1/4 t salt
2 lg baking potatoes, scrubbed & thinly sliced
3/4 c shredded nonfat cheddar cheese
1. Preheat oven to 350. Spray 9x13" baking dish with nonstick spray; set aside.
2. In a lg, nonstick skillet, heat the oil. Add the beef, bell peppers, and scallions; cook, stirring as neded, until the beef is browned and the vegetables are softened, 6-8 minutes.
3. Add the tomatoes, chili powder, cumin, garlic powder, pepper, and salt; cook, stirring as needed, until the flavors are blended, about 5 minutes.
4. Arrange alternate layers of the potatoes and beef mixture in the dish. Cover with foil and bake 40 minutes. Uncover & sprinkle evenly with the cheese. Bake until the potatoes are cooked through and the cheese is melted, about 10 minutes longer. 4 servings
1 t olive oil
1 lb ground beef (lean)
2 green bell peppers (cleaned and sliced)
8 scallions, chopped
2 tomatoes, chopped
1 T chili powder
1 T ground cumin
1 T garlic powder
1/2 t fresh ground black pepper
1/4 t salt
2 lg baking potatoes, scrubbed & thinly sliced
3/4 c shredded nonfat cheddar cheese
1. Preheat oven to 350. Spray 9x13" baking dish with nonstick spray; set aside.
2. In a lg, nonstick skillet, heat the oil. Add the beef, bell peppers, and scallions; cook, stirring as neded, until the beef is browned and the vegetables are softened, 6-8 minutes.
3. Add the tomatoes, chili powder, cumin, garlic powder, pepper, and salt; cook, stirring as needed, until the flavors are blended, about 5 minutes.
4. Arrange alternate layers of the potatoes and beef mixture in the dish. Cover with foil and bake 40 minutes. Uncover & sprinkle evenly with the cheese. Bake until the potatoes are cooked through and the cheese is melted, about 10 minutes longer. 4 servings
Monday, August 4, 2008
Cheesy Chicken Quiche
Cheesy Chicken Quiche by Crock Pot
2 T corn oil
2 lbs chicken breasts
3/4 c flour
3/4 t bk powder
1/2 t salt
1 c evaporated milk
2 eggs, beaten
1 c sh cheddar cheese
2 T chopped onion
2 t dried parsley flakes
1. Coat crock with corn oil. Cook chicken on low 6-8 hours or high 3-4 hours or until fork tender. 2. Stir together flour, bk powder, salt, milk, eggs.
3. Fold in cheese, onion, & parsley. Pour over chicken & cook 1 hour on high. Serves 6.
2 T corn oil
2 lbs chicken breasts
3/4 c flour
3/4 t bk powder
1/2 t salt
1 c evaporated milk
2 eggs, beaten
1 c sh cheddar cheese
2 T chopped onion
2 t dried parsley flakes
1. Coat crock with corn oil. Cook chicken on low 6-8 hours or high 3-4 hours or until fork tender. 2. Stir together flour, bk powder, salt, milk, eggs.
3. Fold in cheese, onion, & parsley. Pour over chicken & cook 1 hour on high. Serves 6.
5 Alarm Beef Chili
5 Alarm Beef Chili by Crock Pot
1/4 c veg or olive oil
3-4 lbs boneless beef cut chuck
2 onions, chopped
2 gr. bell peppers, ch
4 oz ch jalapenos or mild chili peppers
1/3 c chili powder
1 T dried oregano
2 t ground cumin
1 t salt
1 c beer
1. Heat 2 T oil in skillet over med. Add beef & brown on all sides. Transfer to Crock Pot.
2. Add remaining 2 T oil to skillet & saute onions & peppers til soft. Transfer to C.P.
3. In C.P. stir in jalapenos/chile peppers, chili powder through beer. Cover & cook on low 6-8 hours on low or 3-4 hours on high.
1/4 c veg or olive oil
3-4 lbs boneless beef cut chuck
2 onions, chopped
2 gr. bell peppers, ch
4 oz ch jalapenos or mild chili peppers
1/3 c chili powder
1 T dried oregano
2 t ground cumin
1 t salt
1 c beer
1. Heat 2 T oil in skillet over med. Add beef & brown on all sides. Transfer to Crock Pot.
2. Add remaining 2 T oil to skillet & saute onions & peppers til soft. Transfer to C.P.
3. In C.P. stir in jalapenos/chile peppers, chili powder through beer. Cover & cook on low 6-8 hours on low or 3-4 hours on high.
Swiss Chicken Casserole
Swiss Chicken Casserole by Crock Pot
6 sm breasts
6 slices Swiss cheese
can cream mush soup
1/4 c milk
2 c herb stuffing mix
1/2 c butter, melted
1. Spray C.P. with cooking spray. Arrange breasts in C.P. Top with cheese, layering if needed.
2. Combine soup & milk in bowl. Pour over cheese.
3. Sprinkle with stuffing mix.
4. Drizzle melted butter over. Cook on low 8-10 hours or high 4-6. Serves 6.
In my opinion: This is one of my all-time favorite C.P. recipes! You must try it!
6 sm breasts
6 slices Swiss cheese
can cream mush soup
1/4 c milk
2 c herb stuffing mix
1/2 c butter, melted
1. Spray C.P. with cooking spray. Arrange breasts in C.P. Top with cheese, layering if needed.
2. Combine soup & milk in bowl. Pour over cheese.
3. Sprinkle with stuffing mix.
4. Drizzle melted butter over. Cook on low 8-10 hours or high 4-6. Serves 6.
In my opinion: This is one of my all-time favorite C.P. recipes! You must try it!
Angel Chicken
Angel Chicken by What A Crock
8 oz pkg fresh button mushrooms, quartered
6 oz pkg fresh shiitake mushrooms, stems removed, caps sliced
4 skinless, boneless chicken breast halves (1 1/2 lbs)
1/4 c butter
1 0.7 oz pkg Italian dry salad dressing mix
1 10 3/4 oz can condensed golden mushroom soup
1/2 c dry white wine
1/2 of 8 oz tub cream cheese spread with chives and onion
hot cooked rice or angel hair pasta
snipped fresh chives (Optional)
1. Combine mushrooms in a 4 qt slow cooker; top with chicken breasts. Melt butter in a medium saucepan; stir in Italian dressing mix. Stir in mushroom soup, white wine, and cream cheese until melted; pour over chicken.
2. Cover; cook on low for 4-5 hours.
3. Serve chicken and sauce over cooked rice. Sprinkle with chives if desired. 4 servings
8 oz pkg fresh button mushrooms, quartered
6 oz pkg fresh shiitake mushrooms, stems removed, caps sliced
4 skinless, boneless chicken breast halves (1 1/2 lbs)
1/4 c butter
1 0.7 oz pkg Italian dry salad dressing mix
1 10 3/4 oz can condensed golden mushroom soup
1/2 c dry white wine
1/2 of 8 oz tub cream cheese spread with chives and onion
hot cooked rice or angel hair pasta
snipped fresh chives (Optional)
1. Combine mushrooms in a 4 qt slow cooker; top with chicken breasts. Melt butter in a medium saucepan; stir in Italian dressing mix. Stir in mushroom soup, white wine, and cream cheese until melted; pour over chicken.
2. Cover; cook on low for 4-5 hours.
3. Serve chicken and sauce over cooked rice. Sprinkle with chives if desired. 4 servings
Crockpot Chicken Supreme
Crockpot Chicken Supreme by Full Bellies
3 slices bacon
6 boneless, skinless chicken breast halves
10 oz can condensed cream of chicken soup
4 oz jar sliced mushrooms, drained
1/2 c chopped swiss cheese
1. In large skillet, cook bacon until crisp. Remove and drain. Crumble bacon and set aside in refrigerator.
2. In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once.
3. Place in 4-6 qt slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low for 4 hours.
4. Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted. 6 servings
3 slices bacon
6 boneless, skinless chicken breast halves
10 oz can condensed cream of chicken soup
4 oz jar sliced mushrooms, drained
1/2 c chopped swiss cheese
1. In large skillet, cook bacon until crisp. Remove and drain. Crumble bacon and set aside in refrigerator.
2. In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once.
3. Place in 4-6 qt slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low for 4 hours.
4. Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted. 6 servings
Slow Cooker Butternut Squash Soup
Neither Stephen nor I had ever had butternut squash but we have seen it used in many recipes so we gave this recipe a shot and just fell in love. Serve it with bread.
Slow Cooker Butternut Squash Soup by What A Crock
12 points per serving with regular cream cheese (36 points for entire block)
8 points per serving with light cream cheese (20 points for entire block)
6 points per serving if you use substitute I Can't Believe It's Not Butter Light for the butter AND use the light cream cheese
3 points per serving if you use ICBINBL and fat free cream cheese
______________________________________
DOUBLE THIS!
________________________________________
2 T butter or margarine {Total 10 points for 2 T butter}
1 medium onion, chopped (1/2 c)
1 butternut squash (2 lb), peeled and cubed
2 c water
1/2 t dried marjoram leaves
1/4 t ground black pepper
1/8 t ground red pepper (Cayenne)
4 chicken bouillon cubes
1 pkg (8oz) cream cheese, cubed {36 points for entire package} use fat free
1. In 10 inch skillet, melt butter over medium heat. Add onion, cook, stirring occasionally, until crisp-tender.
2. In 3-4 qt slow cooker, mix onion and remaining ingredients except cream cheese.
3. Cover; cook on low heat 6-8 hours.
4. In blender or food processor, place 1/3 to 1/2 mixture at a time. Cover, blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover, cook on low setting about 30 minutes until cream cheese is melted, stirring with wire whisk until smooth.
Serve
Slow Cooker Butternut Squash Soup by What A Crock
12 points per serving with regular cream cheese (36 points for entire block)
8 points per serving with light cream cheese (20 points for entire block)
6 points per serving if you use substitute I Can't Believe It's Not Butter Light for the butter AND use the light cream cheese
3 points per serving if you use ICBINBL and fat free cream cheese
______________________________________
DOUBLE THIS!
________________________________________
2 T butter or margarine {Total 10 points for 2 T butter}
1 medium onion, chopped (1/2 c)
1 butternut squash (2 lb), peeled and cubed
2 c water
1/2 t dried marjoram leaves
1/4 t ground black pepper
1/8 t ground red pepper (Cayenne)
4 chicken bouillon cubes
1 pkg (8oz) cream cheese, cubed {36 points for entire package} use fat free
1. In 10 inch skillet, melt butter over medium heat. Add onion, cook, stirring occasionally, until crisp-tender.
2. In 3-4 qt slow cooker, mix onion and remaining ingredients except cream cheese.
3. Cover; cook on low heat 6-8 hours.
4. In blender or food processor, place 1/3 to 1/2 mixture at a time. Cover, blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover, cook on low setting about 30 minutes until cream cheese is melted, stirring with wire whisk until smooth.
Serve
Honey Sesame Dump Chicken
Honey Sesame Dump Chicken by What A Crock
1/2 c beer (or broth, ginger ale, or white grape juice)
3 T sesame seeds
3 T honey
2 T dijon mustard
1/2 t pepper
2 cloves garlic, crushed
1 1/2 lbs bone in chicken pieces
To make immediately: Combine everything in a baggie and turn to coat chicken completely. "Dump" it into a baking dish and bake at 350 for 45-60 minutes, or until chicken is done.
You can freeze this by simply putting it into a freezer baggie and freezing it flat. Thaw befoe using if you're going to bake it or Crock it.
If you want to make this with boneless chicken, cut the cook time down to about 25-30 minutes.
We cooked in crock on low 3 1/2 hours.
1/2 c beer (or broth, ginger ale, or white grape juice)
3 T sesame seeds
3 T honey
2 T dijon mustard
1/2 t pepper
2 cloves garlic, crushed
1 1/2 lbs bone in chicken pieces
To make immediately: Combine everything in a baggie and turn to coat chicken completely. "Dump" it into a baking dish and bake at 350 for 45-60 minutes, or until chicken is done.
You can freeze this by simply putting it into a freezer baggie and freezing it flat. Thaw befoe using if you're going to bake it or Crock it.
If you want to make this with boneless chicken, cut the cook time down to about 25-30 minutes.
We cooked in crock on low 3 1/2 hours.
Crock Pot Deviled Chicken
Crock Pot Deviled Chicken by What A Crock
Tastes great over rice
3 lb chicken breasts, legs, or thighs
1/4 c butter, melted
1/2 c honey
1/4 c prepared mustard
3 cloves garlic, minced
1 t salt
1/2 t curry powder
Place chicken in a slow cooker. Combine all remaining ingredients and pour over chicken. Cook 6-8 hours on low.
Tastes great over rice
3 lb chicken breasts, legs, or thighs
1/4 c butter, melted
1/2 c honey
1/4 c prepared mustard
3 cloves garlic, minced
1 t salt
1/2 t curry powder
Place chicken in a slow cooker. Combine all remaining ingredients and pour over chicken. Cook 6-8 hours on low.
Fire House Casserole
Fire House Casserole by recipegoldmine.com
easy, few dishes, good!
1 lb ground beef (shortcut- I pre-cook ground beef and keep in freezer)
8 oz sour cream
1 pk Doritos
1 pk taco seasoning
1 small onion, chopped
1 can crescent rolls
4 oz can chopped green chiles
1 pk cheese, shredded
1/2 c water
1. Brown ground beef & onion. Drain.
2. Spread unbaked crescent rolls over bottom and 1/2 up sides of 9" square (I use 8 1/2 x 11) ungreased pan, pressing with fingers.
3. Crush a layer of Doritos over the unbaked rolls.
4. Mix taco seasoning, 1/2 c water, sour cream, and chiles with the browned beef mixture. Spread over Doritos. Top with more crushed Doritos. Bake 15 minutes at 350. Top with grated cheese and bake until cheese melts. Serve with chopped lettuce and salsa.
easy, few dishes, good!
1 lb ground beef (shortcut- I pre-cook ground beef and keep in freezer)
8 oz sour cream
1 pk Doritos
1 pk taco seasoning
1 small onion, chopped
1 can crescent rolls
4 oz can chopped green chiles
1 pk cheese, shredded
1/2 c water
1. Brown ground beef & onion. Drain.
2. Spread unbaked crescent rolls over bottom and 1/2 up sides of 9" square (I use 8 1/2 x 11) ungreased pan, pressing with fingers.
3. Crush a layer of Doritos over the unbaked rolls.
4. Mix taco seasoning, 1/2 c water, sour cream, and chiles with the browned beef mixture. Spread over Doritos. Top with more crushed Doritos. Bake 15 minutes at 350. Top with grated cheese and bake until cheese melts. Serve with chopped lettuce and salsa.
The Perfect Pork Chops
The Perfect Pork Chops (grill) by Weight Watchers magazine 5 pts
make ahead 8-24 hours
4 c water
2 T salt
2 T sugar
4 6 oz bone-in-rib pork chops 3/4" thick, trimmed
3 garlic cloves, chopped
2 t dried thyme
2 t dried, crushed rosemary
Relish:
1 1/4 c chopped, peeled fresh pineapple chunks
1 tomato, chopped
1 kiwi, peeled & chopped
2 T red onion, chopped
3 T chopped, fresh basil
1/2 t red-wine vinegar
1/2 t honey
1/2 t salt
1/4 t freshly ground black pepper
1. To brine the pork, combine 1 c water, salt, and sugar in a medium bowl; let stand, stirring once or twice, until the sugar dissolves, about 5 minutes. Combine the pork, garlic, thyme, and rosemary in a large ziploc bag; add the dissolved sugar mixture and the remaining 3 c water. Squeeze out the air and seal the bag; turn to coat the pork. Brine in refrigerator at least 8 hours or up to 24 hours.
2. Spray a grill rack with canola nonstick spray; preheat the grill to medium-high or prepare med-high fire.
3. Meanwhile, to make the relish, combine relish ingredients in a medium bowl and set aside.
4. Remove pork from brine. Discard brine and pat both sides of pork with paper towels. Place pork on grill rach and grill until 160 degrees, about 5 minutes on each side. Serve immediately with relish on top. 4 servings
make ahead 8-24 hours
4 c water
2 T salt
2 T sugar
4 6 oz bone-in-rib pork chops 3/4" thick, trimmed
3 garlic cloves, chopped
2 t dried thyme
2 t dried, crushed rosemary
Relish:
1 1/4 c chopped, peeled fresh pineapple chunks
1 tomato, chopped
1 kiwi, peeled & chopped
2 T red onion, chopped
3 T chopped, fresh basil
1/2 t red-wine vinegar
1/2 t honey
1/2 t salt
1/4 t freshly ground black pepper
1. To brine the pork, combine 1 c water, salt, and sugar in a medium bowl; let stand, stirring once or twice, until the sugar dissolves, about 5 minutes. Combine the pork, garlic, thyme, and rosemary in a large ziploc bag; add the dissolved sugar mixture and the remaining 3 c water. Squeeze out the air and seal the bag; turn to coat the pork. Brine in refrigerator at least 8 hours or up to 24 hours.
2. Spray a grill rack with canola nonstick spray; preheat the grill to medium-high or prepare med-high fire.
3. Meanwhile, to make the relish, combine relish ingredients in a medium bowl and set aside.
4. Remove pork from brine. Discard brine and pat both sides of pork with paper towels. Place pork on grill rach and grill until 160 degrees, about 5 minutes on each side. Serve immediately with relish on top. 4 servings
Friday, August 1, 2008
What's For Dinner Tonight?
Impossibly Easy Cheeseburger Pie by Betty Crocker and Bisquick
When I had Abby, Julia made this wonderful dish for us. It has become one of our household favorites.
1 lb lean ground beef (I keep cooked in the freezer)
1 lg onion, chopped
1/2 t salt
1 c shredded Cheddar (4 oz)
1/2 c Bisquick mix
1 c milk
2 eggs
1. Heat oven to 400. Spray 9" glass pie plate with cooking spray.
2. In 10" skillet, cook beef and onion over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted comes out clean.
When I had Abby, Julia made this wonderful dish for us. It has become one of our household favorites.
1 lb lean ground beef (I keep cooked in the freezer)
1 lg onion, chopped
1/2 t salt
1 c shredded Cheddar (4 oz)
1/2 c Bisquick mix
1 c milk
2 eggs
1. Heat oven to 400. Spray 9" glass pie plate with cooking spray.
2. In 10" skillet, cook beef and onion over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted comes out clean.
Millionaire Pie
Millionaire Pie
When I lived in Fort Worth, my dad loved to go to Furr's cafeteria. They had this pie that quickly became my favorite. Not too long ago, I got my hands on a copy of Stephen's Granny's church cookbook and this recipe was there. I love it but I wonder if I can actually combine the two layers before putting them in the crust.
9" baked pie shell (deep)
2 eggs
1 lb powdered sugar
1/2 c butter, softened
1 c whipping cream
20 oz crushed pineapple, drained well
1 c chopped pecans
1. Beat eggs until light. Add sugar gradually. Add softened butter. Beat until smooth.
2. Pour into the shell.
3. Whip the cream. Fold in drained pineapple and nuts. Pour into pie crust.
4. Chill until firm.
When I lived in Fort Worth, my dad loved to go to Furr's cafeteria. They had this pie that quickly became my favorite. Not too long ago, I got my hands on a copy of Stephen's Granny's church cookbook and this recipe was there. I love it but I wonder if I can actually combine the two layers before putting them in the crust.
9" baked pie shell (deep)
2 eggs
1 lb powdered sugar
1/2 c butter, softened
1 c whipping cream
20 oz crushed pineapple, drained well
1 c chopped pecans
1. Beat eggs until light. Add sugar gradually. Add softened butter. Beat until smooth.
2. Pour into the shell.
3. Whip the cream. Fold in drained pineapple and nuts. Pour into pie crust.
4. Chill until firm.
Bacon Quiche
Bacon Quiche by Taste of Home
This recipe originally made several small quiche tarts and called for crescent rolls. I make one quiche by using a pre-made pie shell. They come 2 to a pack so I also make a pie for dessert.
2 pkgs (3 oz each) cream cheese, softened
2 T milk
2 eggs
1/2 c shredded Colby
2 T chopped green pepper
1 T finely chopped onion
8 oz refrigerated crescent rolls (or buy one pie shell)
5 bacon strips, cooked & cooled
1. In a small mixing bowl, beat cream cheese and milk until smooth.
2. Add eggs, cheese, green pepper, and onion; mix well.
3. Separate dough into 8 triangles; press onto bottom and up sides of greased muffin cups.
4. Pour egg mixture over bacon; top with remaining bacon. Bake at 375 for 18-22 minutes or until knife comes out clean. Serve warm. I like to fry the entire pack of bacon and use the remaining bacon for another meal like Pasta with Caramelized Onions, Bacon, and Cheese
This recipe originally made several small quiche tarts and called for crescent rolls. I make one quiche by using a pre-made pie shell. They come 2 to a pack so I also make a pie for dessert.
2 pkgs (3 oz each) cream cheese, softened
2 T milk
2 eggs
1/2 c shredded Colby
2 T chopped green pepper
1 T finely chopped onion
8 oz refrigerated crescent rolls (or buy one pie shell)
5 bacon strips, cooked & cooled
1. In a small mixing bowl, beat cream cheese and milk until smooth.
2. Add eggs, cheese, green pepper, and onion; mix well.
3. Separate dough into 8 triangles; press onto bottom and up sides of greased muffin cups.
4. Pour egg mixture over bacon; top with remaining bacon. Bake at 375 for 18-22 minutes or until knife comes out clean. Serve warm. I like to fry the entire pack of bacon and use the remaining bacon for another meal like Pasta with Caramelized Onions, Bacon, and Cheese
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