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.




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

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.

Mexican Lasagna Roll Ups

Ingredients:

1 can (15 oz) refried beans

1 carton (15 oz) ricotta cheese

1 cup shredded Mexican cheese blend

1 can (4 oz) chopped green chilies

1 teaspoon taco seasoning

¼ teaspoon salt

8 lasagna noodles, cooked and drained

1 jar (16 oz) salsa

Directions:

In a large bowl combine first 6 ingredients

Spread about ½ cup on each noodle; carefully roll up

Place seam side down in a baking dish

Cover and bake at 350 degrees for 25 minutes

Uncover, top with salsa

Bake 10 minutes longer

 

Add chicken or pork to this dish!

I like to serve this with a side of corn sprinkled with taco seasoning

Strawberry Crepe Rollups

Ingredients:

1 ¼ cups fat free milk

4 large eggs beaten

¾ tsp vanilla extract

1 cup flour

1 teaspoon sugar

¼ teaspoon salt

_2/3 cup strawberry jam

3 cups chopped fresh strawberries

2 teaspoons powdered sugar

Directions:

In large bowl, combine the milk, eggs, and vanilla.

Combine the flour, sugar and salt; add to milk mixture and mix well

Cover and refrigerate for 1 hour

Coat a nonstick skillet with cooking spray

Heat skillet over medium heat

Pour about 2 tablespoons batter into center of skillet

Lift and tilt pan to evenly coat bottom

Cook until top appears dry, turn and cook 15-20 seconds longer

Remove to plate, repeat with additional batter

Spread each crepe with about 2 teaspoons of jam

Top with 2 tablespoons strawberries

Roll up; sprinkle with powdered sugar

Grilled Apple, Bacon and Cheddar Sandwich with Roasted Red Onion Mayo

Ingredients:

Sandwich:

2 slices (1/2-inch-thick) sourdough, multigrain or another hearty bread

4 slices thick-cut bacon, cooked crisp

4 slices Cheddar

1/2 Granny Smith apple, cored, sliced thin

Roasted Red Onion Mayo, recipe follows

Butter

Directions:

Preheat a grill pan or griddle over medium heat. Assemble this sandwich just as you would a traditional grilled cheese sandwich: spread 1 slice of bread with some Red Onion Mayo, then top with 2 slices Cheddar, the bacon, the apple slices, then 2 more slices of Cheddar, finishing with another mayo-slathered slice of bread. Butter the outsides of the bread and transfer to the hot grill. Grill about 3 minutes per side, since this sandwich is so thick. Remove to a cutting board and cut the sandwich in half on the diagonal to serve.

Roasted Red Onion Mayo:

1 medium red onion, chopped

2 teaspoons olive oil

Salt and pepper

1 cup mayonnaise

Preheat oven to 375 degrees

On a small rimmed baking sheet, toss the red onion, olive oil, salt and pepper together. Roast in the oven for 25 to 30 minutes until the onion is very soft, stirring occasionally. Remove from oven and let cool. Transfer to a food processor and buzz until finely chopped. Add the mayo and pulse until smooth and combined.
Weight Watchers Points = 14 per sandwhich
*This one is a lot of points, but so worth it!

Cheesy Ham ‘n Potato Soup

I got this delicious recipe from a friend, Sheri! This quickly became a favorite! Thanks Sheri

Ingredients:

5 cups cubed potatoes (about 2 1/2 lbs)

2 c. sliced carrots

2 c. sliced celery

1 bunch green onions, chopped

4 c. water

Chicken bouillon (cubes or granules)

2 cups cubed ham

16 oz Velveeta

3/4 c. butter

1 quart milk (4 cups)

3/4 c. flour

Directions:

Cook/boil the first 5 ingredients in a large pot for 15-25 minutes (until veggies taste done).  DO NOT DRAIN.

While the vegetables cook in the large pot, begin preparation of the other ingredients in another large pan.

On LOW heat, make a sauce with the butter and 3 chicken bouillon cubes.  Stir until butter is all the way melted and bouillon is dissolved. 

Gradually add the flour and make a paste. 

Gradually add milk and cook until white sauce is thickened - be sure to stir frequently so milk does not burn on bottom of pan

Stir in and melt the Velveeta (cubed)

Stir in the ham

Pour ham & cheese sauce mixture into large pot with vegetables

Salt & pepper to taste

Stacie’s Spicy Chicken Lasagna Rollups

Ingredients:

1 jar (26 oz.) spaghetti sauce

1 tsp. Italian seasoning

1 tsp. crushed red pepper

3 cups shredded or chopped cooked chicken

2 cups Shredded Mozzarella Cheese, divided

1/2 cup Grated Parmesan Cheese

2 eggs, beaten

12 lasagna noodles, cooked, rinsed and drained

Directions:

Heat oven to 375ºF.

Mix first 3 ingredients; combine 1/2 cup with chicken, 1 cup mozzarella, Parmesan and eggs. Spread 1/4 cup onto each noodle; roll up.

Spread 1/2 cup of the remaining sauce mixture onto bottom of 13x9-inch baking dish; cover with lasagna rolls (seam-sides down), remaining sauce mixture and mozzarella.

Bake 25 min. or until heated through

Cheesy Chicken Parmesan

Ingredients:

6 boneless chicken breasts                   

1 3/4 cups all-purpose flour                

3 eggs, beaten                                    

1 1/2 cups bread crumbs                      

1/2 cup grated Parmesan

Kosher salt and freshly ground black pepper

4 tablespoons vegetable oil, for frying

I jar Tomato Sauce

2 cups shredded mozzarella

Directions:

Preheat oven to 375°F

On a cutting board, place the chicken breasts between a piece of plastic wrap and pound the chicken out until it is 1/2-inch thick.

In 3 separate shallow dishes, place the flour, eggs, and bread crumbs. Season the chicken with salt and pepper. Dredge the cutlets through the flour, then eggs, and then the bread crumbs.

In a large skillet over medium-high heat, heat the vegetable oil. Place the cutlets in the oil and fry until brown on each side, about 2 to 3 minutes per side. Place the cooked cutlets in a baking dish. Spoon tomato sauce over each cutlet and sprinkle evenly with the cheeses. Bake for 10 to 15 minutes, until the cheese is melted and bubbly.