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.

Simply but Delicious Cheesecake

This cheesecake is a favorite of all my family members. My dad loves cherry on top and my husband likes raspberry. I LOVE strawberry. I make it anytime I need a simple dessert. However, the taste is delicious!

 

Ingredients:

1 pkg. (8 oz) cream cheese, softened                  1 cup heavy whipping cream

1 cup powdered sugar                                         1-9’’ graham cracker crust

1 teaspoon vanilla                                               1 can (1lb 5 oz) pie filling

                                                                               

Directions:

Beat together cream cheese, sugar, and vanilla until smooth. Beat whipping cream on high until stiff peaks form. Fold in whipping cream to the cream cheese mixture. Spoon into pie shell. Put pie filling on top. Chill for at least an hour.

This can be used with any pie filling you like. I use about 3/4 of the can.

Easy Enchiladas

Ingredients:

1 package of frozen bean and
cheese burritos                                         1 teaspoon cumin

1 package brown gravy mix                       1 cup salsa

1 can tomato soup (11 oz)                         1 cup cheddar cheese

Directions:

Make gravy mix according to package. Remove from heat. Add tomato soup, cumin and salsa. Place burritos in baking dish. Pour mixture over burritos and sprinkle with cheese. Cover with foil and bake on 350°F for 45 minutes. Remove foil 5 minutes before finished cooking.