Monday, December 26, 2011

Breakfast Potatoes

For Christmas morning I made some yummy potatoes! I thought I made the recipe up, but sadly my mother informed me that I did not. They sure were yummy. (No picture yet cause we ate them all up)

Ingredients:
5-6 potatoes peeled and diced
Garlic salt
Italian Seasoning
1 green pepper diced
1/2 onion diced
Butter

Directions:
Heat butter in a hot skillet. Combine all other ingredients in a bowl and mix well. When butter is melted, add the mixture. Heat on low to medium heat. Heat for about 20-30 minutes until potatoes are tender. Add butter, or EVOO as needed.

Tuesday, June 21, 2011

Strawberry Lemonade

I got this recipe from a Martha Stewart cookbook, it's delicious!

Ingredients:
1 cup sugar
1 cup fresh lemon juice (from about 7 lemons)
1 pound strawberries
16 oz seltzer

Directions:
In pan, bring 2 cups water and sugar to boil over medium-high heat. Reduce to a simmer and cook, stirring occasionally, until sugar dissolves, 2 minutes. Transfer to a pitcher and refrigerate until cool, about 45 minutes. Add lemon juice and stir to combine.

In a blender, puree strawberries until smooth. Pour through a strainer. I didn't do this cause I like the fruit bits. Stir in seltzer.

Wednesday, May 18, 2011

Pina Colada Cupcakes

Ingredients:
1 box yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 can (8 oz) crushed pineapple in juice, undrained
3 eggs
1 teaspoon coconut extract
1 teaspoon rum extract
1 container whipped vanilla frosting
3/4 cup shredded coconut

Directions: 
Heat oven to 375.
Mix mix, oil, water, 1 teaspoon rum extract, pineapple and eggs with an electric mixer on low speed for 30 seconds. Beat on medium for 2 minutes. Divide batter among 24 muffin cups.
Bake 18-24 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes, remove from pan to wire rack then cool completely for 30 minutes.
Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting onto cupcakes. Dip tops of frosted cupcakes in coconut.

 I will post a picture as soon as they are done, they are just in the oven now.

Tuesday, April 19, 2011

Olive Cheese Bread











Ingredients:
for 1 1/2 lb loaf

1 cup water
3 tbsp olive oil
1 1/2 tbsp sugar
3/4 tsp dried thyme
1 1/2 tsp salt
3 cups flour
2 1/4 cup yeast
1/2 cup feta cheese
6 tbsp green olives, chopped
3 tbsp sundried tomatoes
3 tbsp flour

Directions:
Put first seven ingredients into bread maker. Set for white bread, medium crust, Press start. Toss remaining ingredients with flour, then add them to the dough after first kneading or at the beeper.

Basil Tomato Parmesan Bread










Ingredients:
for 1 1/2 lb loaf

3/4 cup water
6 tbsp milk
3 tbsp olive oil
1 1/2 tsp sugar
1 1/2 tsp salt
3 tsp dried basil
1/2 cup grated Parmesan cheese
3 cups flour
1 tbsp yeast
6 tbsp chopped sundried tomatoes

Directions:
Add all ingredients except tomatoes in bread maker. Set machine for white bread, medium crust. Press Start. Add tomatoes to dough after the first kneading or when the beeper indicates it is time to start.

Italian Herb Bread










Ingredients:
for 1 1/2 lb loaf

3 tbsp olive oil
2 garlic cloves, pressed
1 1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried rosemary
1/2  tsp dried thyme
3/4 cup water
6 tbsp milk
1 1/2 tsp sugar
1 1/2 tsp salt
3 cups flour
2 1/4 tsp yeast

Directions:
Heat oil in small skillet. Add the garlic and herbs. Saute for 2 minutes, taking care not to let garlic burn or it will taste bitter.
Put the herb oil and remaining ingredients in bread ban in order. Set bread machine for white bread, medium crust. Start.

Wednesday, April 13, 2011

Coconut Banana Bread (My Grandma's Bread Recipe)

Ingredients:
5 large bananas
4 well beaten eggs
1 cup shortening
2 cups sugar
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup walnuts, chopped
1 1/2 cup shredded coconut (I added 2 1/2 cups and it was too much)





Directions:
Beat bananas until liquid. Add eggs and mix thoroughly; set aside. Cream together shortening and sugar, then add banana and egg mixture and beat thoroughly. Add flour that has been sifted with baking soda and salt, and then fold in nuts. Bake in well greased loaf pans at 250 degrees for 2 to 2 1/2 hours, or until done.

Monday, April 11, 2011

Mexican Macaroni and Cheese

This recipe would be great for kids (minus the taco seasoning if desired)

















Ingredients:
2 cups uncooked pasta (I used bow-tie)
1 1/2 cups Monterey Jack cheese
1/4 cup slice ripe olives (My husband doesn't like these so I left them out)
1/2 cup milk
1/2 teaspoon salt
1 small red bell pepper chopped
1 can chopped green chile's, drained
I added a teaspoon of taco seasoning

Directions:
Cook and drain pasta as directed on package.
Stir remaining ingredients into pasta. Cook over low heat about 5 minutes, stirring occasionally until cheese is melted and sauce is hot. Top with green onions.

Coconut Banana Bran Bread

I found this recipe in a Betty Crocker cookbook. I made it but haven't tried it yet. I am comparing two of them. I made this recipe of banana bread and added some coconut so we will see which one is better! I am going to have some people taste them and I will post the results!




Ingredients:

For a 1lb loaf
1 egg
1/4 cup milk
1/3 cup mashed banana (about 1 1/2)
2 tbsp butter
2 tbsp honey
1/4 cup flaked coconut
1/2 tsp salt
1/3 cup bran cereal
1 cup whole wheat flour
1 cup bread flour (I just used regular white)
1 1/2 tsp yeast

Directions:

Put ingredietns in bread pan of a bread machine. Set for whole-wheat bread, medium crest. Press start.

Saturday, April 9, 2011

New Recipes!

I went to the library and found some awesome cookbooks! There are so many recipes I want to try so keep checking back!

Thursday, April 7, 2011

Girls Night In

Tonight I hosted a girls night in with some AMAZING girls. Our dinner menu was as follows:

Appetizers:
Pineapple and strawberries with Fruit Dip.
We had virgin Pinacoladas. (pina colada mix, pineapple juice, ice and mix, garnish with a pineapple)
Lindsay brought a yummy dip that I forgot to get the recipe for and chips.

Main Dish
Cheesy Chicken Tortellini

 
Ingredients:
Pasta Mixture:
½ cup chopped onion                              
1 teaspoon olive oil                                              
1 garlic clove, pressed                               
1 jar (16 oz) white Alfredo pasta sauce         
2 packages (9 oz each) refrigerated
cheese filled tortellini       
1 ½ cups cubed cooked chicken                   
1 cup milk         
1 cup water                                                        
1 cup chopped green peppers
¼ teaspoon ground black pepper                 
1 teaspoon dried basil leaves

Crumb Topping:                                               
¼ cup grated fresh Parmesan cheese
2 tablespoons butter melted
1 cup fresh bread crumbs



Directions:
Preheat oven to 400°F. Heat oil over medium-high heat; add onion and garlic. Cook and stir 2-3 minutes or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peppers and black pepper. Heat until mixture just comes to a boil; remove from heat. Stir in basil into pasta mixture. Mix crumb topping together, set aside. Spoon pasta mixture into baking dish and sprinkle with crumb topping. Bake 15-20 minutes or until edges are bubbly and topping is golden brown.

Side Dishes:
Olive Garden Salad



SALAD RECIPE:
1 bag American Blend Salad (Dole works well)
4-5 slices Red Onion
4-6 Black Olives
2-4 Pickled Pepperoncini
1/2 cup Croutons
1 small Tomato sliced
Freshly grated Parmesan Cheese

DRESSING RECIPE:
1/2 cup Mayonnaise
1/3 cup White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1 clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Sugar (optional)

DIRECTIONS:
Dressing:
Mix all ingredients in a blender until well mixed (approximately 30 seconds).
If this is a little to tart for your own personal tastes please add a little extra sugar.
Chill in the refrigerator for at least 30 minutes.
Salad:
Chill a glass salad bowl in freezer for at least 30 minutes.
Place the bag of salad in bowl.
Place on top of the lettuce – red onion, black olives, banana peppers, tomatoes, and croutons.
Add some freshly grated Parmesan cheese if you like.
Add plenty of Olive Garden™ Salad Dressing on top.

Homemade Breadsticks


Use the dough recipe:
2 cups heated milk
2 tablespooons butter
1 teaspoon salt
2 tablespoons sugar
4 1/2 -5 cups flour
2 teaspoons yeast

If you have a bread maker just put the ingredients in the bread maker in that order on the dough setting. If not just use a mixer. Melt the butter in the milk. Pour milk into mixer. Add sugar and salt. Slowly add half of the flour. Add the yeast and the rest of the flour. Knead for 5-10 minutes. Dough should be soft. Let stand for 10 minutes.


Form the dough to a long roll.


 
 

 



Divide dough into 18 pieces using a knife.










Roll the dough into a long rope.








 Pick piece up from the middle of the snake and twist around.







Let raise til doubled in size.

Bake at 350 degrees for 15-20 minutes until golden on top.

While cooking, melt 1/3 cube butter in microwave. Mix in small bowl about 1/3 cup parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon garlic salt. (You can alter to your liking).

Take breadsticks out of the oven and immediately baste the butter on the bread and sprinkle with cheese.

Let cool before covering or storing. 

Dessert:
Lindsay also brought dessert.
Strawberries in a Delicious syrup!, vanilla pudding mixed with cool whip, angel food cake, and cool whip to top it off!

It was so much fun. So fun in fact that I forgot to take pictures! They are a great bunch of girls and it was so much fun to learn more about all of them! And girls, if you are reading this I am mad at you! You know why ;)

Wednesday, April 6, 2011

Fruit Dip

I had a delicous fruit dip at my school today! Because we are in class from 7:30 A.M. to 1:10 P.M. Everyday we each rotate bringing lunch since we only have a 20 minute break in between classes. I want to keep this recipe and share it with everyone else!

SO simple

1 bar cream cheese frosting(you can use strawberry cream cheese for extra flavoring)
1 small jar Marshmallow cream
1 jar CoolWhip

Mix together the cream cheese and marshmallow cream. Fold in the cool whip.

SO good!

Sunday, April 3, 2011

Lemon Greek Chicken










Ingredients:
2 lemons
1/4 cup olive oil
4 garlic cloves, minced or pressed
2-3 teaspoons dried oregano leaves
3/4 teaspoon salt
1/2 teaspoon pepper
4 chicken breasts, halved
8 petitie red potatoes
1 medium red bell pepper, cut into strips
1 medium red onion, cut into wedges
8 ounces whole mushrooms, if desired. (I omitted)

Directions:
Use zest from one lemon.
Juice one lemon to get about 2 tablespoons.
Mix zest, juice, oil, garlic, oregano, salt and pepper in mixing bowl.
Place chicken in baking dish, brush with juice mixture.
Cut potatoes in half and slice remaining lemon.
Combine potatoes, bell pepper, onion, lemon slices and mushrooms with remaining juice mixture.
Arrange vegetables around chicken on pan.
Bake 1 hour on 400 until chicken is cooked through.
Be sure to brush chicken with lemon mixture after 30 minutes.

Thursday, March 24, 2011

Cheese and Bean Quesadillas


Ingredients:
8 Flour Tortillas
2 cans Refried Beans
1 small onion, diced
2 Cups Cheddar Cheese
Cilantro, chopped
1 cup Salsa

Directions:
Warm the refried beans per the directions on the can. Heat a skillet and put tortilla on skillet for 20 seconds to warm and make pliable. Spoon refried beans over tortilla. Sprinkle cheese, onion and cilantro over the beans. Add a spoonful of salsa on top. Roll tightly and place in skillet to brown. Rotate each side. Remove, cut into thirds. Serve with salsa.

Tuesday, March 15, 2011

My Mom's Whole Wheat Bread

I was out of bread and didn't want to go to the store and then remembered my Mom's yummy whole wheat bread!

Whole Wheat Bread
*Makes 4 loaves

2/3 Cup oil
2/3 Cup honey
1 Tablespoon salt
5 Cups Water
8-9 Cups flour
1 Tablespoon yeast

In a mixer, add the oil, honey salt, and water. Mix and add about half of the flour. The consistency should be like a cake mix. Add yeast, change the mixer attachment to the kneader. Add remaining flour. Turn on HIGH and knead for 5 minutes.

Let raise until doubled in size.

Bake on 350 for 20-25 minutes.

Friday, March 4, 2011

Great Dip Idea

Last night I made Southwest Lasagna Roll-ups. Recipe HERE, I only had six lasagna noodles on hand so I had left over filling. I used the filling, added salsa and turned into a dip. It was yummy! A queso bean dip!

Tuesday, February 22, 2011

Baked Onion Rings

I found this recipe on THIS blog. She has some amazing recipes!
I servex these tonight with homemade BLT's









Baked Onion Rings:
2 sweet yellow onions, sliced into thick rings
1/2 cup of flour
Sea salt and freshly cracked pepper, to taste
1 egg
3 tbsp milk
1 1/2 cups of Italian seasoned panko crumbs
Cooking spray
Directions:
Preheat the oven to 450 degrees. Line a baking sheet with a silpat mat coated with cooking spray.

Slice the onion into thick rings then separate them. Pour the flour into a bowl then season it with a bit of sea salt and freshly cracked pepper then mix well. Mix the egg and milk in a bowl until well combined. Pour the panko crumbs into another bowl. Dredge the onions first in the flour, then in the egg mixture, and finally in the panko crumbs until fully coated. Place each coated ring on the baking sheet. Repeat with the remaining rings. Spray the rings with cooking spray then place into the oven. Bake for 10 minutes then flip the rings over carefully with tongs. Bake for an additional 10 minutes. Remove from the oven and serve immediately. Enjoy.

Monday, February 21, 2011

Homemade Cinnamon Rolls




 
First, make the dough

Dough:
2 cups heated milk (heat in the microwave for 2 minutes)
2 tablespoons butter
1 teaspoon salt
2 tablespoons sugar
4 1/2 -5 cups flour
2 teaspoons yeast

If you have a bread maker just put the ingredients in the bread maker in that order on the dough setting.
 If not just use a mixer. Melt the butter in the milk. Pour milk into mixer. Add sugar and salt. Slowly add half of the flour. Add the yeast and the rest of the flour. Knead for 5-10 minutes. Dough should be soft. Cover and let raise for about 45 minutes. (at least 10 if you don't have a lot of time)

Cinnamon Ingredients:
4 tablespoons butter, melted
1/4 cup brown sugar
1/2 sugar
2 teaspoons cinnamon
pinch of salt

Roll the dough into a rectangle shape. Then spread the dough with melted butter.
Sprinkle brown sugar, sugar, salt and cinnamon over the butter.
Roll the dough up using the longest end as your starting point.
Cut diagonally into strips (You can use string to make a perfect cut.. I didn't)
Place the cinnamon rolls in a 9x13 pan that has been greased.
Let rise until doubled in size.
Bake at 350 for 18-25 minutes. (My oven takes longer than most and I cooked it for 23 minutes)

Cover with frosting while warm.

I just made my own frosting and it turned out good. I used a little bit of orange extract (but they didn't taste like orange rolls. (Those will be next)
1 stick butter, softened
2-3 cups powdered sugar
2 teaspoons orange extract
splash of milk
pinch of salt

Mix all ingredients together until well blended.


Sunday, February 20, 2011

My Mom's Breadsticks



Use the dough recipe:
2 cups heated milk
2 tablespooons butter
1 teaspoon salt
2 tablespoons sugar
4 1/2 -5 cups flour
2 teaspoons yeast

If you have a bread maker just put the ingredients in the bread maker in that order on the dough setting. If not just use a mixer. Melt the butter in the milk. Pour milk into mixer. Add sugar and salt. Slowly add half of the flour. Add the yeast and the rest of the flour. Knead for 5-10 minutes. Dough should be soft. Cover and let stand for 10-30 minutes. The longer they stand, the fluffier they are.





Let raise til doubled in size.
Bake at 350 degrees for 15-20 minutes until golden on top.
While cooking, melt 1/3 cube butter in microwave. Mix in small bowl about 1/3 cup parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon garlic salt. (You can alter to your liking).
Take breadsticks out of the oven and immediately baste the butter on the bread and sprinkle with cheese.
Let cool before covering or storing.


Thursday, February 17, 2011

My Mom's Famous Bread

This dough is so versatile! I use it for everything: pizza dough, dinner rolls, crescent rolls, scones (when fried), breadsticks, just regular bread.. if you need a dough recipe, this will work!!

2 cups heated milk
2 tablespooons butter
1 teaspoon salt
2 tablespoons sugar
4 1/2 -5 cups flour
2 teaspoons yeast

If you have a bread maker just put the ingredients in the bread maker in that order on the dough setting. If not just use a mixer. Melt the butter in the milk. Pour milk into mixer. Add sugar and salt. Slowly add half of the flour. Add the yeast and the rest of the flour. Knead for 5-10 minutes. Dough should be soft. Cover and let stand for 10-30 minutes. If you have a dough setting on your bread maker, that should usually be enough. The dough setting will have it raise before you start. It does make a difference, but not always needed. The longer they stand, the fluffier they are.

Thursday, January 13, 2011

Olive Garden Salad

I love the salad at Olive Garden. I tried this recipe and although it's still not the same, it's close! Give a try and let me know if you have ideas to make it better!


SALAD RECIPE:
1 bag American Blend Salad (Dole works well)
4-5 slices Red Onion
4-6 Black Olives
2-4 Pickled Pepperoncini
1/2 cup Croutons
1 small Tomato sliced
Freshly grated Parmesan Cheese

DRESSING RECIPE:
1/2 cup Mayonnaise
1/3 cup White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1 clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Sugar (optional)

DIRECTIONS:
Dressing:
Mix all ingredients in a blender until well mixed (approximately 30 seconds).
If this is a little to tart for your own personal tastes please add a little extra sugar.
Chill in the refrigerator for at least 30 minutes.
Salad:
Chill a glass salad bowl in freezer for at least 30 minutes.
Place the bag of salad in bowl.
Place on top of the lettuce – red onion, black olives, banana peppers, tomatoes, and croutons.
Add some freshly grated Parmesan cheese if you like.
Add plenty of Olive Garden™ Salad Dressing on top.




Saturday, January 8, 2011

Tracker

I am keeping track of what I am eating and using weight watchers points to do so. I created my own spreadsheet that tracks my points. (so I don't have to pay the extra monthly fee to track what I eat) I will be adding the point value to the meals that I calculate, mainly for my reference so I don't have to go back and figure out the points. So that is why you will see the point value on the recipes. Thanks

Whole Wheat Pancakes

This tastes great, you wouldn't be able to tell they are whole wheat. This is a great starter recipe that can be played around with.


Ingredients:1 1/3 cups whole wheat flour
1 large egg
1 1/2 teaspoons baking powder
1 1/3 cups buttermilk
1/4 teaspoon salt
1 tablespoon brown sugar
1/4 teaspoon baking soda
1 tablespoon oil

 
Directions:
Preheat griddle.

In medium bowl, stir or sift dry ingredients together; beat egg, buttermilk, brown sugar and oil together. Stir into dry ingredients just until moistened; batter should be slightly lumpy.

Pour ¼ cup batter for each cake onto a well-seasoned hot griddle. Flip the pancake when bubbles appear on surface; turn only once.
Weight Watchers Points= 3 points per pancake 1/4 cup sugar free syrup = 1 point

Friday, January 7, 2011

Italian Chex Mix

Ingredients:
3 cups Wheat Chex cereal
3 cups Rice Chex cereal
1 cup pretzel nuggets
2 cups cheese flavor crackers
1 /2 cup olive oil
3 tablespoons balsamic vinegar
3 teaspoons Italian seasoning
2 teaspoons garlic salt
1/3 cup grated parmesan cheese


Directions:
Heat oven to 300 degrees.
In large bowl mix cereals, pretzels, and crackers
In small bowl mix oil, vinegar, garlic salt and Italian seasoning.
Pour over cereal mixture, stirring to coat.
Spread in ungreased cookie sheet.
Bake about 30 minutes, stirring twice, until toasted.
Sprinkle with cheese, toss to coat.
Cool about 45 minutes.

My Grandma’s Banana Bread




Ingredients:

5 large bananas
4 well beaten eggs
1 cup shortening
2 cups sugar
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup walnuts, chopped



Directions:
Beat bananas until liquid. Add eggs and mix thoroughly; set aside. Cream together shortening and sugar, then add banana and egg mixture and beat thoroughly. Add flour that has been sifted with baking soda and salt, and then fold in nuts. Bake in well greased loaf pans at 300 degrees for 2 hours, or until done.

Chocolate Cream Cheese Cake



Ingredients:2 squares Semi-sweet baking chocolate
2 packages Cream Cheese, softened
1/3 cup sugar
2 cups thawed chocolate whipped topping
1 Oreo Pie Crust
1 ½ cups strawberries, or other desired berry
Directions:
Microwave chocolate in small bowl on high for 1 minute. Stir until chocolate is completely melted. Set aside.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Gently stir in whipped topping. Spoon into crust.
Refrigerate 3 hours until set. Top with strawberries just before serving.



Almost Thin Mint Cookies

Ingredients:
1 package of Ritz crackers
Semi-sweet baking chocolate
¼ teaspoon peppermint extract

Directions:
Melt chocolate according to package. Mix the peppermint extract until well incorporated.
Dip the Ritz crackers into the chocolate mix until entire cracker is covered. Place on baking sheet with wax paper. Top with crushed candy cane for decoration. Refrigerate for 30 minutes.

Oreo Balls


Ingredients:
1 package of Oreos
1 bar (8 oz.) cream cheese, softened
Baking chocolate, milk and white chocolate
Toppings: crushed candy canes, crushed nuts, coconut

Directions:
Crush entire package of oreos into fine crumbs. Mix with softened cream cheese until well blended. Cover and refrigerate for 10 minutes.
Roll mix into small balls. Refrigerate for 10 minutes.
Melt chocolate according to package. Dip rolled balls into chocolate mixture. Place on baking sheet with wax paper. Quickly top with desired topping. Drizzle white and milk chocolate over balls to desired look.

My Grandma’s Brownies



Ingredients:

2 cups sugar
1 square butter or margarine softened
4 eggs
½ cup cocoa
¼ teaspoon salt
1 ¾ cups flour
1 teaspoon vanilla

Directions:
Cream sugar and butter. Add eggs and vanilla, mix well. Add dry ingredients and combine thoroughly. Pour into greased 9x13 pan. Bake at 350 degrees for 30 minutes. No longer. Cool and frost.


Fajitas

Ingredients:
Flour tortillas
1 cooked chicken breast
Olive Oil
Sliced green and red peppers
Sliced Onions
Olives
Chopped tomatoes
Cheddar cheese
Ranch Dressing
Hot sauce

Directions:
Heat oil in skillet over medium heat
Add onions and peppers and heat for 5 minutes
Add chicken
Heat flour tortillas in microwave for 30 seconds.
Add cheese, tomatoes, peppers, onions, chicken and olives to tortilla.
Top with ranch dressing, and hot sauce.

Weight Watchers Points= 13 per fajita
 *could be less if whole wheat flour was used, and no chicken, just veggies

Foster'sTortilla Soup

Ingredients:
2 cans chili beans
2 cans black beans, drained
2 cans corn
2 cans Rotel tomatoes
1 tablespoon taco seasoning
1 can coke
3 frozen chicken breasts
Toppings: sour cream, shredded cheese, tortilla chips


Directions:
Mix first seven ingredients in slow cooker. Cook on high for 3 hours.
Take chicken out and shred. Continue cooking for 1 to 2 more hours.
Serve with desired toppings.
Weight Watchers Points = 8 per serving
*Only 5 without the chicken

Cheesy Potatoes

Ingredients:
6 medium potatoes, peeled and cut into ¼ inch strips
2 cups shredded Cheddar cheese
1 can (10 ¾ oz.) cream of chicken soup
1 small onion, chopped
7 tablespoons melted butter
1 teaspoon salt
1 teaspoon pepper
1 cup sour cream
2 cups seasoned bread crumbs

Directions:
Toss the potatoes and cheese; place in slow cooker. Combine the soup, onion, 4 tablespoons butter, salt and pepper; pour over potato mixture.
Cover and cook on low for 8 to 10 hours until potatoes are tender. Stir in sour cream. Toss stuffing cubes and remained butter. Sprinkle over potatoes.

Cold Raspberry Soup

Ingredients:
4 cups fresh or frozen raspberries, thawed
¼ cup white grape juice
½ cup to ¾ cup sugar
1 cup sour cream

Directions:
In blender or food processor, combine the first three ingredients; cover and process until pureed. Strain seeds if desired. Transfer to large bowl, whisk in sour cream until blended. Cover and chill for at least 1 hour.

Burrito Bake

Ingredients:
1 pound ground beef
1 can (16 oz.) refried beans
¼ cup chopped onion
1 tablespoon taco seasoning
1 tube refrigerated crescent rolls
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
Toppings: chopped green pepper, shredded lettuce, chopped tomatoes and sliced ripe olives

Directions:
In large skillet, cook beef over medium heat until no longer pink, drain. Add the beans, onion, and taco seasoning.
Unroll crescent dough. Press onto the bottom and up the sides of a greased 13x9 baking dish. Seal seams and perforations.
Spread beef mixture over crust; sprinkle with cheeses. Bake uncovered at 350 degrees for 30 minutes or until golden brown. Sprinkle with toppings of your choice.

Corn on the Cob with Garlic Herb Butter




Ingredients:
1 stick unsalted butter at room temperature
3 to 4 cloves of garlic, minced
2 tablespoons finely minced fresh parsley
4 to 5 ears of corn, husked
Salt and pepper, to taste

Directions:
Mix butter, garlic and parsley in small bowl.
Place each ear of corn on a piece of aluminum foil and generously spread butter on each ear. Season corn with salt and pepper and tightly seal foil. Place corn in a slow cooker. Overlap ears if necessary. Add enough water to come on-fourth of the way up to each ear.
Cover, cook on low 4 to 5 hours or on high 2 to 2 ½ hours.

Chicken Salad Cups



Ingredients:
2 cups cooked chicken
1/3 cup sliced celery
¼ cup mayo or salad dressing
1 tablespoon chopped toasted sliced almonds
1 medium green onion chopped
1/8 teaspoon pepper
4 Pilsbury refrigerated buttermilk biscuits
¼ cup shredded Cheddar cheese



Directions:

Heat oven to 375 degrees. Grease 4 muffin cups. In small bowl, mix chicken, celery, mayo, almonds, onion and black pepper until well blended. Press each biscuit to cover bottom and side of muffin cup. Spoon chicken mixture into biscuit cups. Bake 16 to 21 minutes until edged are deep golden brown. Sprinkle with cheese.

Breakfast Bake

Ingredients:
I cup diced cooked ham
10.5 oz of hash browns
I cup green bell pepper chopped
1 tablespoon dried onion
2 cups shredded Cheddar cheese
1 cup Bisquick mix
½ teaspoon pepper
3 cups milk
4 eggs

Directions:
In a greased baking sheet mix ham, potatoes, bell pepper, onion and 1 cup of the cheese.
In medium bowl, stir Bisquick mix, pepper, milk and eggs with whish until blended.
Pour over potato mixture. Sprinkle with remaining cheese. Cover; refrigerate for at least 4 hours, but no more than 24.
Heat oven to 375 degrees. Uncover and bake 30 to 35 minutes until light golden brown.

Herbed Potato Wedges

Ingredients:
3 tablespoons grated Parmesan cheese
1 tablespoon dried basil
¼ teaspoon salt
¼ teaspoon pepper
1 large unpeeled baking potato, cut into wedges
2 teaspoons canola oil

Directions:
In a bowl, combine the Parmesan cheese, basil, salt and pepper
Brush the cut sides of the wedges with oil, dip into cheese mixture
Place on pan
Bake uncovered, at 400 degrees for 20-25 minutes, or until tender

Creamy Chicken Enchiladas Verde

Ingredients:
5 cups cooked and shredded chicken (about 4-6 breasts)
2 Tbs taco seasoning mix
1/4 cup chopped green onions or fresh chives
2 1/2 cups shredded cheese (cheddar, Monterey Jack and/or mozzarella), divided
28 oz can green enchilada sauce
8 oz cream cheese, softened
4  oz can chopped green chilies
Flour or corn tortillas (about 8 large)
2-3 green onions, chopped


Directions:
Preheat oven to 375°F.
Combine cooked chicken, taco seasoning, 1/4 cup chopped green onions or chives and 1 1/2 cups shredded cheese. Using a mixer/blender/immersion blender, mix green enchilada sauce and cream cheese until no lumps remain. Stir in canned chilies. Add about 1 1/2 cups of the creamy sauce to the chicken; mix well.
Pour a small amount of sauce into the bottom of a 9×13” baking pan. Roll chicken filling in tortillas. Place enchiladas in pan. Pour remaining sauce over enchiladas. Sprinkle with remaining 1 cup cheese and chopped green onions. Cover and bake for 35-45 minutes, or until hot and bubbly. Uncover and bake 10 minutes longer.

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