Truley's Pasta Salad

This is a recipe I saw on a forum I like to frequent. This has quickly become a favorite for both Chris and I. We sure do LOVE a good pasta salad. I adjusted this to fit our tastes by adding a few items.

1 boxs of multi colored rotini pasta, cooked

1 yellow pepper chopped small

1 purple onion chopped small

1 tub grape tomatoes sliced in half

1 can of sliced olives

1 block of cheese, I use 2% sharp cheddar, colby, peperjack, or whatever you like, cut into cubes

1 lb of thick sliced salami, cotto, or hard, sliced into cubes

1 small bottle of your favorite Italian dressing (I use Newman's Own Low Fat Basalmic Vinaigrette.....add half and let sit for a bit, add more if needed.

You can add other items you like or not add things you don't like.  I have made this with mushrooms, artichokes, diced chicken, etc etc.....





Mix all together and chill for a bit.
EAT!

Sarah's Lasagna

Yum, lasagna, one of our favorites that we don't get to enjoy very often! One of the big changes I make to lasagna is that I use cottage cheese instead of ricotta. I really don't care for ricotta and the cottage cheese is so yummy!

Ingredients:
1 lb gound beef browned in the skillet
chopped garlic
chopped green or red onions
meat seasonings of your choice

2 tbsp corn starch
16 oz (1 lb) container LF 1% or FF cottage cheese

7 oz package 2% italian blend cheese
OR a 1/2 bag of paremssan and a 1/2 bag morarella

2 lb jar of Prego spagetti sauce
green herbs of your choice (oregano, parsley, dill and whatever else green I have)

approx 6-9 lasagna noodles (uncooked is fine)


Directions:
Preheat oven to 350*

Spray a 9 x 13 pan with pam. Pour a thin layer of spagetti sauce in the bottom.

In a LARGE skillet, brown the meat, onions, garlic and meat seasonings in pan. When done, add rest of spagetti sauce and herbs to pan and simmer for a few minutes.

In a small bowl mix cottage cheese, corn starch and a little cheese.

Layer in pan, noodles, half the cottage cheese mixture, thin layer of cheese, a little over half the sauce, noodles, rest of cottage cheese mixture, rest of sauce reserving a small amount, noodles, rest of sauce and rest of cheese as you like.

Cover with foil and bake for 50-60 minutes.

Bird's Chicken Salad

This is how I was told to make Bird's chicken salad. She used to always make this for me b/c she knew how much I love Chicken Salad.

chicken (I use 3 breasts that have been grilled or baked preiously)
celery
green onion (this is something I have added)
taragon
salt
pepper
mayo

The key is to finely chop everything with a food processor or chopper thing. When I made this tonight, Chris told me it is the best chicken salad I have ever made!

Campbell's Tuna Noodle Casserole (Modified)

Ingredients:


1 cans (10 3/4 oz. each) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 can Cream of Chicken
1 cup milk
1 bag mixed frozen veggies
2 cans (12 oz. each) tuna, drained
4 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter, melted



Directions:



Stir soup, milk, veggies, tuna and noodles in 3-qt. casserole.

Bake at 400°F. 30 min. or until tuna mixture is hot and bubbling. Stir tuna mixture.

Stir bread crumbs and butter in small bowl. Sprinkle over tuna mixture. Bake 5 min. or until bread crumbs are browned.

source: http://www.campbellkitchen.com/recipedetail.aspx?recipeSource=MealIdeas&recipeID=50684&rc=890&page=1&index=3&Lastindex=false

Marbled Chocolate Peanut Butter Treats

8-1/2 HONEY MAID Honey Grahams, broken in half (17 squares)
6 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup creamy peanut butter
3 squares BAKER'S Premium White Baking Chocolate



LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.
MICROWAVE semi-sweet chocolate and peanut butter in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted when stirred, stirring every 30 sec. Stir until well blended. Pour over grahams; spread with spatula to cover completely.
REPEAT microwave melting steps with the white chocolate. Drop spoonfuls of the white chocolate over chocolate-covered grahams. Immediately cut through the chocolate mixtures with knife several times for tiger-stripe effect.
REFRIGERATE at least 1 hour or until firm. Use foil handles to remove dessert from pan. Peel off foil. Cut dessert into bars. Store in tightly covered container in refrigerator.

Shrimp Enchiladas Verdes

1 pound peeled cooked shrimp (see Ingredient Note), tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

1. Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray.
2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
4. Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Taken from here: http://www.eatingwell.com/recipes/shrimp_enchilada.html

Upside Down Pumpkin Cake

This is absolutely delicious. I love pumpkin desserts but even people I know who aren't as fond of them love this dessert!

INGREDIENTS (Nutrition)
1 (29 ounce) can pumpkin puree
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
salt to taste
1 3/4 cups white sugar
3 eggs
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix with pudding
1 cup chopped pecans
1 cup butter, melted

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.

Taken from here: http://allrecipes.com/Recipe/Upside-Down-Pumpkin-Cake/Detail.aspx

Chili Verde

This is such a yummy pork taco meat recipe and is very well received by everyone we serve it to!  We serve it in tortillas with some cheese and sour cream and usually add beans or rice on the side. 


Ingredients:

• pork roast (trim excess fat)
• large chicken broth
• chopped onion
• jar salsa verde

Directions:

• Place pork roast in you crockpot with broth and add additional water to cover.  Cook on low for 8-10 hours or high for 4-5. 
• Remove roast from crockpot and dump liquid. 
• Use two forks to shred the roast and return to crockpot.
• Add onions and salsa verde and mix well.  (I often omit the onions)
• Continue to cook on low for 30 minutes to an hour. 
• Serve with all of your favorite toppings! 

Sarah’s Chicken Soup

This is a wonderful hardy low calorie meal, especially when it's cold outside! It is by far the favorite soup in our home!

1 tbsp olive oil
1 tbsp of chopped garlic
3 green onions, chopped
1 large or 2 small zucchini, cut in large chunks
1 large or 2 small squash, cut in large chunks
1 small tub of sliced mushrooms
1 bag of mixed vegetables (usually corn, carrots, green beans and peas)
1 can diced tomatoes
1 can quartered artichokes in liquid (not oil)
6-8 cans of low sodium chicken broth
3 boneless skinless chicken breasts, sliced into cubes
1 package of stuffed pasta
1 bag of spinach
2 small lemons
Basil
Oregano
Dill

1. In a large nonstick saucepan, add olive oil, garlic and chopped onion. Saute for a minute. Add squash and zucchini and mushrooms and continue to saute. Then add bag of mixed vegetables. Stir and cover for a few minutes until mushrooms start to cook.
2. Add diced tomatoes, and artichokes and 4 cans of broth, lemon juice from 1-2 lemons and herbs listed above. Stir, cover and bring to a boil.
3. Add cubed chicken, stir, cover and bring back to a boil.
4. Add stuffed pasta. Stir, cover and bring to a boil.
5. Reduce heat to low.
6. Add spinach and 2 more cans of broth.
7. Cover and let simmer for 10 minutes on low.

You can adjust this recipe by adding or removing vegetables you like or dislike. Add extra chicken broth if needed. I also add more or less lemon juice depending on how strong you like it. You can also cut up a lemon and add it directly to your bowl for a stronger flavor.

I serve with garlic bread.

Speedy Chili

This is perfect on a cold night when you want chili but don't have all day to make it. My hubby, the firm believer in cooking chili all day, absolutely approves of this version of chili!

2 pounds lean ground beef
1 tsp minced garlic
1 tbsp chili powder
1 tsp chipotle chili powder
1 tsp ground cumin
1 (16 oz) jar chunky salsa
1 can corn (drained)
1 (14 ½ oz) can fat free low sodium beef broth
1 (15 oz) can of red kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 can diced tomatoes
1 small can tomato paste

1. In a large nonstick saucepan, saute the beef and garlic over medium heat until browned, about 4-5 minutes.
2. Add the remaining ingredients and bring to a boil, then reduce heat and cook for 15 minutes.

This is great served with some avocado sliced on top and corn chips to scoop up the chili.

This would also be great in the crockpot on low all day!

Instantpot Directions:

*Put your pot on saute and brown your beef and garlic. 
*Add your broth and all of the other ingredients on top of that. 
*Press manual and cook on high for 10 minutes.  Be sure to close your valve!
*Let natural release for at least 10 minutes.  You can let it natural release all the way but if you don't, be sure to put a towel over the valve to catch any spray from the soup coming through the valve.
*Stir and server. 
*Enjoy!

LF Chicken Pot Pie

1 cup cooked cubed chicken or canned cooked chicken
1 can LF cream of chicken
1 can LF cream of mushroom
1 bag of frozen mixed veggies
1/3 cup milk
1 egg
1 cup LF bisquick

Lightly grease pie plate or round dish. Mix together first 4 ingredients. In a small bowl mix together the next 4 ingredients and add any seasonings you want to this and pour over the chicken and vegetable mixture. Bake @ 400 for 30 minutes. (The directions say to bake at 350 but it never gets hot enough in the middle so I go for 400 and watch the crust.)

Chicken Macaroni and Cheese

2 Cups cooked chicken
2 cups skim milk
2 cups cooked macaroni (I measure 2 cups uncooked and cook it)
1 can LF cream of chicken soup
1 can LF cream of mushroom soup
1 8 oz bag LF cheddar cheese (2% is what I use)

Mix all ingredients and bake covered at 350 for 35-45 minutes. Uncover and bake another 10-15 minutes.

***On that last part, I save a little bit of cheese. I bake for about 30 minutes covered then uncover and sprinkle the rest of the cheese on top and bake uncovered for another 10 minutes.

4 Layer Delight

Preheat oven to 350.

1st Layer

1 ½ C flour
1 C chopped pecans
¾ C melted margarine = 1 ½ sticks
½ tsp cinnamon
½ tsp vanilla
egg white

Spray pan. Combine first 5 ingredients (everything but the egg white) and press into the bottom of the pan until spread across the bottom. Spread the egg white over the top of the unbaked crust and pour off the excess. Bake for 20-25 minutes at 350. Let cool completely.

2nd Layer

2 8oz packages of cream cheese—room temperature
1 C powdered sugar
1 C cool whip—you will save the rest for the last layer.

Stir powdered sugar and cream cheese then fold into the cool whip (under and over). Spread over the completely cooled crust and refrigerate.

3rd Layer

2 5oz boxes of instant chocolate pudding
5 ¼ C milk
1 tsp vanilla
1 C chocolate chips

Pour in some of the milk, pour in the pudding, stir, add the rest of the milk and stir it all. Add the chocolate chips. Microwave for 1 minute then stir. Keep repeating this until it thickens. It usually takes me about 5 times I think. (Don’t do it for more than 1 minute at a time without stirring or you will burn the chocolate chips.) Add the vanilla after you are through cooking it. Cover and let it stand at room temperature until it cools completely.

Once it has cooled you can get any water that has formed on the top off with a paper towel. Stir it up and then spread over the cream cheese layer. Refrigerate and cover.

4th Layer

Cover the top with the remaining cool whip just before serving.


Notes: I often make this less fattening by buying FF cream cheese and LF whip cream and no one has ever been able to tell the difference.

To make it easier to complete I often make each of the layers all at one time and then let everything cool and refrigerate the cream cheese while that is happening then put it all together later when it is all ready.  Typically I make the 1st and 3rd layers then the second.  It gives the first two more time to cool. 

The Menu

Every Sunday I make a menu of what we will eat for the week and then I make my grocery list and go to the store for the week. We on average spend $150-$200 for all of our groceries, including added necessities like detergent, toilet paper, paper towels etc etc...you get the picture. I also buy mostly fresh vegetables and fresh meat which adds up fast. I cook enough so that I don't have to eat out for lunch each day so this in essence feeds me breakfast, lunch and dinner 5 days a week with a few meals eaten out here and there. And it feeds Chris breakfast and dinner for the same days.

When I make my menu I typically make it for Sunday through Thursday. I always have 2 meals that can mostly go without being eaten or can be eaten the next week or on the weekend for those nights that things come up or I just don't feel like cooking.

Here was my menu for this week:

Sunday
Steak, baked seasoned sweet potato chunks, fresh terriyaki green beans

Monday
Breaded baked chicken (Italian bread crumbs, yellow corn meal and sprayed with pam to crispen), baked beans, broccoli

Tuesday
Terriyaki Shrimp with fettuccine and veggies (squash, zucchini, orange bell pepper, mushrooms)

Wednesday
Sausage, scalloped potatoes, frozen veggie

Thursday
Baked salmon on top of a salad

The purpose

So for awhile now I have been keeping a word document in my email with a lot of my favorite recipes on it and have a bunch of others tucked away in an email folder or a page marked in a book. I figure this will be a better way to keep track of my favorites and add new ones...then on Sunday's when I make my grocery list, I will have an easy way to search my favorite meals and get inspiration for something new without have to thumb through them all. And in the meantime, if someone else is interested in making something I have made, I will share it here!

If you know me well, you know I am a fairly creative sole. I get an itch and have to go home and paint or sew or redecorate a room...or even just make something new for a room. Well, with a job that has me working extremely long hours 6 months of the year, and now a baby that we share our life with, there is little time for creativity. We do have to eat though everyday. I like to make mostly healthy meals and I also like to have leftovers for lunch for the majority of the week. I often feel that I can fulfill the need to be creative by doing it in the kitchen. I love to cook things with lots of colors and cut in a specific way, even though it will taste the same when I am done with it! So cooking is my most common creative outlet! I also love to eat so that helps!