Creamed Corn

My Aunt Sally just taught me how to make homemade creamed corn recently. It was so delicious and I have never been a big fan of creamed corn before, especially not from a can, but this was really good!

Ingredients:

*6 stalks or corn, cleaned
*Salt
*Pepper
*Butter

Directions:

Over a low to medium heated skillet, use your knife to cut the tips off a stalk of corn. Turn your knife around to the non cutting side and run it down the stalk to cream what is left on the stalk. Repeat for each stalk. Add salt, pepper and butter to taste and sir. Simmer until you feel it is how you want it. Enjoy!

Hot Spinach and Artichoke Dip

Oh how I love spinach and artichoke dip, and even better if it can save myself a few calories! Can't wait to try this one out taken from HERE.


Hot Spinach and Artichoke Dip
Gina's Weight Watcher Recipes
Servings: 15 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 2 pts
Calories: 73.3 • Fat: 4.4 g • Carb: 3.4 g • Fiber: 0.9 g • Protein: 5.2 g • Sugar: 0.6 g
Sodium: 244.7 g


Ingredients:
13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach, thawed and squeezed
1/4 cup chopped shallots
1 clove garlic
1/2 cup fat free Greek yogurt
1/2 cup light mayonnaise
2/3 cup Parmigiano Reggiano
4 oz shredded part skim mozzarella cheese
salt and fresh pepper to taste
olive oil spray

Directions:

Preheat oven to 375°.

In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.

Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.

Chicken Drumsticks

Lately Chris has been making us chicken drumsticks for dinner and they are SO GOOD! He usually grills them for us and it make the skin a little crisp and is a lot like eating fried chicken. These have quickly become a favorite at our house and everytime we have served them to guests at our house, they have also raved! This is also a great way to feed a crowd for not a lot of money!

Ingredients:

chicken drumsticks
olive oil
Greek Seasoning

Directions:

Wash chicken drumsticks and place in a pan. Baste with olive oil on both sides. Season with Greek Seasoning. We have tried other seasoning combo's but this is by far our favorite!

You can either cook them on the grill or bake them in the oven. We much prefer them on the grill because they make the skin crispy and are so so yummy but have also made them in the oven when the weather was threatening storms, and although not as crispy, they were SUPER juicy!

For grilling:
We use a charcoal grill and this will vary per fire and grill but I think Chris cooks them over a medium fire (probably around 350-400 degrees) for about 12-15 minutes on each side.

For baking:
Preheat the oven to 375 degrees. Line a cookie sheet with foil, sprayed really well and put the drumsticks on the pan staggering end to end so they are not touching and have a little room between each. Bake for 20 minutes on one side at 375. Remove pan, increase temp to 400, turn all drumsticks and bake for another 25 minutes at 400.

Enjoy!

Beef Enchiladas

I saw this recipes here and it looks devine! I added a few things to my mix and they were really good!

Ingredients
1 lb hamburger meat
1 small onion, chopped
1 can of chopped black olives
1 small can reduced sodium corn
1 small can diced green chilis
1 can of cream of mushroom soup
1 can of Enchilada sauce
8 oz of shredded cheddar cheese
6-8 flour tortillas

Directions
Brown the meat and saute the onions in with it. Once that is done, add in the olives, corn and green chilis and let it heat and then add in 3/4 of the cheese and let it melt - mix it all together. Fill tortillas with the meat mixture and roll up. Combine the mushroom soup and enchilada sauce and pour on top. Top with remaining cheese. Bake at 350 for 30-40 minutes.

Serve with refried beans and spanish rice!

Aunt Sally's Breakfast Egg Casserole

Ingredients:

7 slices white bread with crust cutoff, cubed and buttered
1 lb ground sausage, fried and drained
garlic
1 tsp salt
1 tsp dry mustard
2 cups milk
9 eggs
1 lb grated cheddar cheese
5 slices white bread with crust cut off, butter top side and slice in half


Directions:

Layer a 3qt greased casserole dish with the cubed bread. Sprinkle sausage over the bread. Mix all of the other ingredients except for the cheese in a bowl and pour over the top. Top the mixture with the cheddar cheese. Place sliced buttered bread on top of cheese and mixture. Refridgerate entire thing overnight and then bake the next day at 350 degrees for 45 minutes.

Enjoy!

Honey Mustard Potatoes

Last week when I went to supper club, one of the girls brought some honey mustard potatoes that were do good! I looked around online and came up with my own adaption that was pretty good! I might make some adaptions to give it some extra kick!

Ingredients:

*Small baby red potatoes-as many as needed
*1 bottle of honey mustanrd dressing (I used the Ken's brand)-you will only use as much as you see fit
*Other seasonings of your choice (I use greek, dill and basil generously)

Directions:
* Preheat oven to 400.
* Wash and cut in half potatoes and place on a baking sheet.
* Spray sheet and potatoes generously with cooking spray.
* Season potatoes as desired and pour honey mustanrd dressing over potatoes generously.
* Use hands to mix potatoes with dressing.
* Bake 30 minutes then serve!

Pot Roast

I have been craving a good roast for the past few months so I finally made one and it was delicious! It has been years since I last made one so I decided to look for an easy fail proof recipe and this is just that!

Ingredients:

1 Roast (Around 5 lbs)
2 cans LF cream of muchroom soup
1 can reduced sodium beef broth
1 package of Onion Soup Mix
1 carton sliced mushrooms
1 small bag of baby carrots

Directions:

* Wash roast and place in bottom of crock pot.
* Pour all other ingredients over the roast. I used the entire small tub of mushrooms and about half a small bag of baby carrots.
* Cook on low for about 7-9 hours or high for about 3-5. I often cook on low for a bit and crank up to high for a few hours to finish it.
* You can also add potatoes to the crockpot but I decided to make them on the side this time!

Chocolate Chip Pound Cake

I saw this recipe on THIS blog and I must say, it looks devine!

Chocolate Chip Pound Cake

•1 (18.25 ounce) package yellow cake mix
•1 (3.9 ounce) package instant chocolate pudding mix
•1/4 cup water
•1 cup vegetable oil
•4 eggs, beaten
•1 cup sour cream
•1tsp vanilla
•1 cup milk chocolate chips
Mix together all ingredients. Stir in chocolate chips by hand. Bake at 325 degrees for 50 or 60 minutes in a bundt pan coated with Pam.

For something a little different and an extra treat if you have Kahlua on hand I decrease the amount of oil to 3/4 cup and use no water and add 1/2 cup of Kahlua instead. Yummy!!!

Baked Potato Soup

I saw this recipe on THIS blog and thought it looked so easy, hard to screw up, and oh so delicious!  Definitely a favorite at our house!



EASY CROCKPOT POTATO SOUP


1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of LF cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free. It WON’T melt!!! Not sure about reduced fat, I will let you try it!}

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

If you don't have time to prepare in the crockpot, do it on the stovetop and allow for about an hour of cook time. I make mine on the stove top and put everything but the cream cheese in, bring to a boil, then bring back to a simmer and add the cream cheese that has been cut into chunks. The closer to an hour the cream cheese gets the better it will have a chance to melt.

Yum! And this one is even better the second day!