Sunday, May 31, 2009

Poppy Seed Chicken

2 lbs. cooked chicken
1 can cr. of chicken soup
1 cup sour cream
1/2 cup melted (or softened) butter
2 Tbsp poppy seeds
1 sleeve crushed Ritz crackers

Mix all but 1/4 sleeve of the Ritz and place in a 9x13 dish. Sprinkle remaining crackers over the top. Bake at 350 for 30 minutes. Serve over rice or noodles.

Friday, May 29, 2009

Speedy Southwest Salad

1 bag of salad, or about a head of lettuce, torn
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) whole kernel corn, drained
1 c shredded cheddar cheese
1 large tomato, diced
1 c crushed tortilla chips (optional)
1/2 c Ranch dressing
1/2 c salsa

Layer salad, beans, corn, cheese, tomato and chips in a salad bowl. In a separate bowl, combine Ranch and salsa. Serve on the side or add as a layer after the corn.

**I like to serve this salad with quesadillas or corn bread to make a light summer dinner.

Tuesday, May 26, 2009

Chicken Rolls

Boil boneless, skinless chicken breasts (approx. 4 or 5). When fully cooked, shred the meat and add one package of cream cheese, mix all together.

3 pkg. of crescent rolls - put filling inside each crescent roll and roll up. Then roll that in melted butter and then in bread crumbs.

Bake at 375 degrees for approx. 15 minutes or so.

Serve with Cream of Chicken soup over the top.

Yummy

Monday, May 25, 2009

Brownies

1/2 c butter or margarine
1 c sugar
18-20 oz (1 1/2 - 1 3/4 c) chocolate syrup
4 eggs
1 c flour
1 c chopped nuts (optional)

Cream together butter and sugar until fluffy. Beat in syrup, then eggs one at a time. Gradually beat in flour. Add nuts. Pour into a greased jelly roll pan (15 x 10). Bake at 350 for 22-25 minutes. Let cool.

Frosting:

1/2 c butter or margarine
1/3 c evaporated milk
1 1/2 c sugar
1 1/2 c chocolate chips

Combine butter, sugar and milk in a medium saucepan. Bring to a boil and boil for one minute. Remove from heat. Stir in chocolate chips until melted. Quickly spread over brownies (frosting hardens quickly).

Sunday, May 24, 2009

Sweet and Sour Chicken

6 carrots, peeled and chopped into 1/2 inch chunks
1/2 c chopped green peppers
1/2 c chopped onions
1 lb boneless skinless chicken breasts
1 jar (10 oz) sweet and sour sauce
1 can mushrooms
1 can (20 oz) pineapple tidbits
2 tbsp cornstarch
3 tbsp cold water
Hot cooked rice

Place carrots, green peppers, onions, and chicken into crock pot. Pour sweet and sour sauce, mushrooms and pineapples over the top. Cover and cook on low for 6-8 hours. Remove chicken and shred. Mix back into crock pot. Combine cornstarch and water in a small bowl; add to crock pot. Mix to combine. Serve over rice.

Friday, May 22, 2009

Breakfast Casserole

This is really good because you can take it with you and heat it up or just have it daily and have it last the week.

1 pkg of frozen shredded hash browns
3 C. shredded cheese
1 C. sour cream
1 1/2 lbs. cubed ham
8-10 eggs
1/2 C. milk

Layer hash browns, cheese and ham in a 9x13 pan beginning with the hash browns, then repeat again. Mix eggs, sour cream and milk in a bowl and then pour over the top.

Bake 45 minutes to 1 hour at 325 degrees.

Serve with fruit

Thursday, May 21, 2009

No-Bake Cookies

2 c sugar
1/2 c butter or margarine
1/2 c milk
5 tbsp cocoa
3 c quick oats
1/2 c peanut butter
1 tsp vanilla

Heat sugar, butter, milk and cocoa in a large pot. Bring to a boil and boil hard for one minute. Remove from heat. Add peanut butter, oats and vanilla. Briskly stir until combined. Drop by tablespoonfuls onto wax paper or foil. The cookies will harden after sitting for about 30 minutes.

Wednesday, May 20, 2009

Zesty Chicken Breasts

1/2 cup Italian bread crumbs
1/2 cup Parmesan Cheese
4-6 boneless skinless chicken breasts
2 tbsp. margarine(melted)

Mix the parmesan cheese and bread crumbs together. Dip the chicken in the melted margarine, then coat chicken with the cheese/crumb mixture. Place in a 9x13 baking dish. Bake uncovered at 400 degrees for 30-35 minutes.

Monday, May 18, 2009

Mandarin Chicken

4 boneless skinless chicken breasts (about 1 lb)
2 tbsp brown sugar
2 tbsp cornstarch
1/2 c teriyaki sauce
1/4 c apple juice
1 clove garlic, minced
1 can (20 oz) mandarin oranges
hot cooked rice

Place chicken in crock pot. Drain mandarin oranges, reserving juice. In a separate bowl, mix together brown sugar and cornstarch. Add teriyaki sauce, apple juice, reserved mandarin orange juice and garlic. Mix well. Pour over chicken. Cover and cook on low for 6-8 hours or until chicken is tender. Serve with rice and mandarin oranges.

Sunday, May 17, 2009

Shepherd Pie

1 pound ground beef
1/2 onion, diced
8 oz mushrooms, sliced
1 can french style green beans
1 can tomato soup
1/2 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1 cup of shredded cheddar cheese
5 - 6 cups mashed potatoes

Brown ground beef and onion in a pan. Drain off grease and add green beans, mushrooms, tomato soup, salt, pepper, and garlic powder. Heat until bubbly then add 1/2 of the cheese. Stir over medium heat until cheese melts then remove from heat.

In a 9x13 pan spread beef mixture. Top with mashed potatoes and then sprinkle remaining cheese over the mashed potatoes. Bake at 350 until cheese melts and pie is cooked through.

*I like to make this if I have left over mashed potatoes, it cuts the prep time down a lot.

**For those counting WW points, I used 98 % ground beef, regular tomato soup and regular cheddar cheese. For 1/12 of the pan a serving is 6 points. I am sure if you used low fat cheese, lower fat ground beef, and 98%fat free tomato soup you would be able to lower the points even more!

Saturday, May 16, 2009

Shelly's Sweet Pork

1 (3-5 lb) boneless pork roast
1 cup mild salsa
1 cup brown sugar(packed)

Pour salsa & brown sugar over roast in a greased crockpot. Cover and cook on LOW for 6-8 hours. Shred pork with a fork. Keep lid off after shredding for about 15 minutes so juices will thicken. Serve in burritos, sandwiches, or on top of a salad.

BBQ Pineapple

This is a sexy, drippy, finger-licking finish to a warm-night bbq dinner.

Prepare the fresh pineapple by cleaning the outer skin, cutting off both ends, split it down the middle and remove the core. Score the slices through the flesh but not all the way through the skin.

Generously dot butter over sliced pineapple, layer with brown sugar, and drizzle with a sweet liquour or rum (optional). Wrap up well in aluminum foil.

After taking the dinner off of the grill, put the wrapped pineapple on the grill to slowly heat up.

Serve with clean fingers or coconut ice cream. Yum!

Friday, May 15, 2009

Chicken Tortilla Soup

29 oz chicken broth
1 (14 oz) can stewed tomatoes
3 TB lemon juice
3 garlic cloves, pressed
2 tsp chili powder
1/2 tsp ground cumin
1/8 tsp cayenne pepper (use more if you want the soup spicy)
1 lb chicken breasts, cooked and chopped
1 cup corn kernels
1 (15 oz) can black beans, drained and rinsed
2 TB half and half

-Tortilla Chips, sour cream, cheese, green onions-

Bring the chicken broth, stewed tomatoes (I cut the tomatoes into small pieces so my kids will eat them. Just make sure you don't throw the juice out, it needs to go into the soup as well), lemon juice, garlic, chili powder, cumin and cayenne pepper to a boil. Reduce heat and add the chicken, corn, black beans and half and half. Simmer 20 minutes. Serve with tortilla chips, cheese, sour cream and/or green onions.

For those counting WW points, this soup is 20 points for the entire pot. It makes 9 cups of soup. Each 1 cup serving is 2 points. Of course, adding cheese, chips and sour cream will alter the points based on how much you add.+

Thursday, May 14, 2009

Spinach Strawberry Salad

1 bag baby prewashed spinach
1 pt. strawberries
1/4 c. slivered almonds
1/4 cup sugar
1 1/2 tsp. minced onion
1/4 tsp. paprika
1/4 c. red wine vinegar
1/2 c. vegetable oil

Place spinach, cut strawberries, and almonds in salad bowl. To make the dressing, whisk everything else together in a a small bowl. Toss dressing into salad. This is the perfect summer side dish!

Wednesday, May 13, 2009

Texas Pepper Beef

10 oz lean beef (you can use any lean beef you have on hand, even stew meat)
2 green bell peppers, cleaned out and sliced into strips
1 red bell pepper, cleaned out and sliced into strips
1 onion, sliced into thin strips
1 cup mushrooms, sliced
2 cloves garlic
6 cups chicken broth
1/2 teaspoon salt
-and-
Mashed Potatoes

Mix all ingredients (except the mashed potatoes) in a crockpot and cook on low for 6-8 hours. Just before serving, shred the beef and mix in with the rest of the ingredients.

Serve over mashed potatoes. It makes a very tasty meat with gravy over the potatoes.

For those doing weight watchers it is 1 point for 1/2 cup

Makes 6 1/2 cups

Chicken Caesar Salad

3-4 chicken breasts, cubed(tastes great with grilled chicken)
1 pound asparagus, cooked and chopped (I usually start with frozen)
1-2 cups chopped tomatoes
caesar salad dressing.
salt and pepper to taste
croutons

Mix ingredients together. This is very easy and very good.

Sunday, May 10, 2009

Applesauce Cake

1/4 c sugar
2 tsp cinnamon
1 pkg yellow cake mix
1 2/3 c applesauce
3 eggs

Blend sugar and cinnamon. Grease a 10" Bundt or tube pan. Dust with 1 tbsp of cinnamon sugar mixture. Reserve remaining sugar mixture. Mix cake mix, applesauce and eggs until moistened. Beat as directed on package. Reserve 1 1/2 cups batter. Pour remaining batter in to prepared pan. Sprinkle with remaining cinnamon sugar mixture. Top with reserved batter. Bake at 350 for 30-40 minutes or until done. Cool in pan, top side up for 15 minutes, then invert onto serving plate.

*This cake is really moist. It doesn't have any added fat, so that is a little better for you!

Wednesday, May 6, 2009

Lasagna Roll Ups

12 lasagna noodles
2/3 of a 24 oz container of cottage cheese
2 large eggs
1 c grated Parmesan cheese
2 c grated Mozzarella cheese
1 tsp dried basil
1 tsp dried parsley
1 (26 oz) jar spaghetti sauce (or 3 c homemade)

Cook lasagna noodles according to package directions. Drain cottage cheese. In a large bowl, combine cottage cheese, eggs, Parmesan, mozzarella, basil, and parsley. With cooked noodles, lying flat, spread 2-3 tbsp filling onto each noodle. Roll up and place in a greased 9 x 13 inch pan (3 lengthwise with 4 rows). Pour spaghetti sauce over the top, ensuring that all the edges are covered so they don't get crunchy.

Bake, uncovered, for about 30 minutes. You can refrigerate prepared roll ups up to 24 hours. Then cook for 40 minutes.

*I made this tonight because we didn't have enough shells to make stuffed shells, and I didn't have enough lasagna noodles to make lasagna. Everyone liked it. It has more noodle to the cheese filling than lasagna, so it's not so rich.

*You can use this same recipe to make stuffed shells. Just use 18 jumbo shells (about 1/2 of a 12 oz box).

Tuesday, May 5, 2009

Southwestern Turkey Burgers

1 egg, slightly beaten (or 1/4 cup of egg beaters)
1/4 cup finely crushed nacho flavor Doritos
3 TB finely chopped green sweet peppers (opt)
3/4 tsp Chili powder
1/4 tsp salt
1/4 tsp pepper
1 pound lean uncooked ground Turkey or ground chicken
2 oz Pepper Jack Cheese
4 hamburger buns
1 avocado, sliced
4 lettuce leaves
1/4 cup bottled salsa

In a medium bowl stir together egg, tortilla chips, sweet pepper, chili powder, salt, and black pepper. Add turkey and mix well. Shape turkey mixture into four 3/4 inch patties.

Grill patties on the barbecue or in the oven on broil. We've tried both and we prefer the broiler. The barbecue makes them a little drier. Top burgers with cheese and cook until cheese melts.

Serve burgers on toasted buns; top with mayo (if desired), avocado, lettuce and salsa

Monday, May 4, 2009

Favorite Pasta Sauce

28 oz. can whole tomatoes
1 onion, quartered
1 clove crushed garlic
1 carrot
5 tbs. olive oil
4-5 basil leaves (I use 4-5 squirts of squirt basil)
Salt & Pepper

Simmer all ingredients for 30 minutes. Then, puree in blender. Return to saucepan & heat again. Serve over your favorite pasta. (I love whole wheat penne)

This is sooo good. I make it about once a week all winter long.

Sunday, May 3, 2009

Hawaiian Dinner Rolls

1 can (8 ounces) crushed pineapple, undrained
¼ c warm pineapple or apple juice (70 to 80 degrees)
¼ c water (70 to 80 degrees)
1 egg
¼ c canola oil
¼ c nonfat dry milk powder
1 tbsp sugar
1 ½ tsp salt
3 ¼ c bread flour (I use 2 c whole wheat flour and 1 1/4 c white flour)
2 ¼ tsp active dry yeast (one packet)
¾ c flaked coconut (I have never added this)

In a bread machine pan, place the first 10 ingredients in order recommended by manufacturer. Select dough setting (check dough after first 5 minutes of mixing; add 1 to 2 tbsp of water or flour if needed). Just before final kneading, add coconut.

When cycle is complete, turn dough onto a lightly floured surface. Cover with plastic wrap; let rest for 10 minutes. Divide into 15 portions; roll each into a ball. Place in a greased 13 x 9 x 2 inch pan. Cover and let rise in a warm place for 45 minutes or until doubled. Bake at 375 for 15 to 20 minutes or until golden brown. Butter tops if desired.

* I found the original recipe in a Quick Cooking magazine.

Saturday, May 2, 2009

Crispy Baked Oatmeal

2 eggs or egg substitute equivalent
1/3 c vegetable oil
¼ c packed brown sugar
3 c old-fashioned oats
3 tsp baking powder
1 tsp salt
¾ tsp ground cinnamon
1/3 c flaked coconut
1/3 c raisins
1/3 c craisins
1/3 c walnuts

In a bowl, combine eggs, oil and brown sugar. Combine the oats, baking powder, salt and cinnamon; add to egg mixture, stirring until just moistened. Stir in the coconut, raisins and craisins.

Spoon into a greased 13x9x2 inch baking dish. Bake, uncovered, at 350 for 20-25 minutes or until edges are golden brown. Serve with milk or yogurt if desired.

Yield: 4-6 servings

I love granola, but haven't had much success with traditional recipes. This one is perfect every time. It is delicious and filling. I found this recipe in a Quick Cooking magazine and played with it a lot to decrease fat and sugar while adding dried fruit that we like. Play with it to accommodate your tastes!

Friday, May 1, 2009

WW Mexican Meatloaf

1/2 pound extra lean ground beef
1/2 pound lean ground turkey
2 large egg whites
2oz. cornbread stuffing dry mix(about 1 cup)
1 medium chopped onion
1/2tsp chili powder
1/4tsp ground cumin
4oz. can diced green chilies(mild)
8oz. canned mild enchilada sauce(red)

Preheat oven to 375 degrees. Coat a bread pan with cooking spray or a broiler pan. (I always use a bread loaf pan when I make a meatloaf). In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, green chilies, and half of the enchilada sauce together. Place in bread pan or mold into a meatloaf shape & place on broiler pan. Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. Makes 6 equal slices for 3 pts. per slice.

*Tera suggests La Victoria brand enchilada sauce, not quite as spicy.
*Target sells Laura's lean 4% beef which is actually less fat than ground turkey if you want to use a pound of lean beef instead of half beef/half turkey.

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