Boneypolitan

2 shots berry infused vodka
1 shot orange liqueur
Cranbury juice to taste
Lime Perrier to taste
Squeeze of lime

All over crushed ice if you like.


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Cinnamon Roll Casserole

This is the easiest yummiest breakfast casserole.  It is great on Christmas morning or when company is in town and you have more mouths to feed, but also great any morning and the leftovers can be enjoyed for several days.  My kids LOVE it when I make this and they get it for breakfast all week.

An easy cinnamon roll casserole recipe made from Pillsbury cinnamon rolls

Ingredients

• Baking spray
• 2 cans of Pillsbury refrigerated cinnamon rolls with icing
• 4 eggs
• ½ cup heavy whipping cream
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla
• 1 cup chopped pecans
• ¼ cup maple syrup
• Garnish:
• Icing from cinnamon rolls

Instructions

1. Heat oven to 375 degrees
2. Spray 13×9 glass baking dish with baking spray
3. Separate both cans of cinnamon rolls into 16 rolls; set icing aside.
4. Cut each roll into 4 pieces.
5. Place pieces in baking dish.
6. In a medium bowl, beat eggs.
7. Beat in cream, cinnamon and vanilla until well-blended.
8. Gently pour the egg mixture over cinnamon roll pieces.
9. Sprinkle with pecans.
10. Drizzle with ¼ cup syrup.
11. Bake 20-28 minutes, or until golden brown.
12. Cool 15 minutes.
13. Remove covers from icing and microwave for 15 seconds, or until thin enough to drizzle.
14. Drizzle icing over the top of the casserole.

 

 

Source:http://blueeyedbride.com/2013/12/17/christmas-morning-breakfast-idea/

Susan's Pecan Cookies

These are some of my very favorite cookies my mom used to make.  Recently my Aunt Sally made some and I asked her for the recipe because I am not sure where it is at my parent's house.


Ingredients:

1 cup butter or marg 2 cups flour

1 cup brown sugar packed 1 to 2 cups pecans

1 egg separated

1 ½ Tab Cinnamon chopped

1 ½ Tea spoon vanilla


Directions:

Preheat oven to 325

Melt Butter and combine with sugar, cinnamon, vanilla and egg yolk (add last.) Stir in flour and mix well.

Spread on greased cookie sheet to cover completely. Pour egg white on top and spread completely over dough. Pour excess off. Sprinkle on pecans and gently press into dough.

Bake 25 to 30 min, until light golden. IMMEDIATELY slice into cookie bars (approx 6 dz) and remove from pan to cool. They freeze well or keep will in tightly closed container.

OPTIONS: Sprinkle sesame seeds between pecans to completely cover. Or, Chop 2 pralines and sprinkle along with pecans. This needs to also be pressed into dough.

Diana's Zucchini Bread

Years ago my friend Diana brought us all some zucchini bread to dinner one night when us girls met.  It was so incredibly delicious so I asked for the recipe and tucked it away for years.  I need to make this soon!  I bet my kids would love it and the added bonus would be some veggies in their bread!

Zucchini Bread

Ingredients:

 4 c coarsely chopped zucchini
3 c all-purpose flour
2 1/2 c sugar
1 1/4 c vegetable oil
4 eggs, beaten
1 Tbsp + 1 tsp vanilla
1 Tbsp cinnamon
1 1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 c chopped nuts (optional)

Directions:
 Heat oven to 350.  Generously grease bottoms only of 2 loaf pans.  Blend all ingredients in mixer on low speed for 1 minutes, scraping bowl constantly.  Beat on medium speed for 1 minute.  Pour into pans.  Bake for 50 minutes to an hour.  Pick should come out clean.  Cool for 10 minutes and remove from pans.  Cool completely before cutting.  Stores well in refrigerator for about a week.  Freezes well, too.

Aunt Sally's Super Delicious Seasoned Crackers

My Aunt Sally made these for everyone for Christmas this year and they are to die for!  I have eaten then plenty by themselves as well as put them out with cheese for guests.  These are so so yummy and very addictive!

Ingredients

• 3 sleeves of Saltines
• 1 c. of oil
• 1 envelope of ranch dressing mix
• 1 Tbsp. garlic powder
• 2 Tbsp. red pepper flakes
• 1-gallon ziploc bag

Instructions

• Put the sleeves of crackers in the Ziploc bag.
• Mix oil, pepper and garlic power in container that can pour (I use my pyrex measuring cup)
• Pour mix over crackers and swish around a bit. Lay flat for 20 minutes.
• Flip bag for another 20 minutes.
• Maybe flip again twice, in 15-minutes intervals, or just give up trying to coat crackers evenly and dump entire bag out into your mouth.

I use the new round crackers, one whole box. A large ziplock bag works best...I think mine are 2 gal. It allows you lots of room to mix the crackers around. I flip my bag more than twice, but you can decide what works best for you. I don't always put 2 Tbs. of red peppers, then sometimes I put a little more. Keep them in air tight container, they will last for weeks, if you don't eat them first. :)

Lemon Butter Shrimp with pasta and veggies

This is by far a very favorite meal in our house.  Both of my kids shovel it in and usually ask for more.

Ingredients: 

* 1 package of cooked, pealed and deveined frozen shrimp
* 1 package of favorite veggie mix (I usually get one with squash, zucchini, green beans and carrots but have tried many variations)
* linguine noodles
* chopped garlic
* butter
* lemon juice
* dill, basil and oregano (dried)
* greek seasoning or salt and pepper

Directions:

* Preheat a skillet that has a top to a low temperature.
* In a measuring cup add a 4-5 TBS of butter.  Add lemon juice to taste (I like a lot), dill, basil, oregano.  Put in microwave and heat until melted.  Usually around a minute for me.  Set aside until you are ready for it.
* Cook about 10-12 oz of noodles.
* In skillet add garlic then frozen shrimp and frozen veggies.  Cover it and let them steam while the pasta cooks.  When you are about ready to add the pasta and lemon butter, and the shrimp/veggies seem defrosted and warmed, I pour off the excess water.   
 * Add in your pasta.  Mix well then pour the lemon butter mixture over it and season with greek seasoning.  Mix well again.  Turn to the lowest setting, cover and let the butter sort of cook onto the pasta.  Keep an eye on it and mix occasionally.

When I serve it, I often add more lemon juice to my serving.  It really just depends on how lemony your like it and I like a lot! 

I have also often adapted this into a side dish by removing the shrimp and veggies and just doing the pasta. 

Black Bean and Avacado Dip

Ingredients
* 1 (15 oz) can of black beans, rinsed and drained
* 1 (14 oz) can of corn, drained
* 1 (14 oz) can of diced tomatoes
* 1/2 cup chopped red onion
* the juice of one lime
* 1/3 cup Extra Virgin Olive Oil
* 1/3 cup red wine vinegar
* Pinch of Salt and Pepper
* 1/4 cup chopped cilantro (optional)
* 1 avocado, diced (add that when you're ready to eat it)

Directions
In a large bowl, mix all of the ingredients in order listed (except only add in avocado when you're ready to eat it).  Cover and chill until you're ready to eat.

 

 

 

Source: http://www.mixandmatchmama.blogspot.com/2013/05/lunch-black-bean-dip-or-filling.html

Easy Cajun Jumbalaya

Ingredients

Original recipe makes 6 Servings                    

 

Makes servings USMetricAdjust Recipe (Help)

* 2 teaspoons olive oil

* 8 ounces kielbasa or other precooked sausage, diced (you can also substitute or add shrimp)

* 1 bell pepper, diced

* 1/2 cup diced celery

* 1 can diced tomatoes with onion and garlic

* 2 tablespoons chopped garlic

* 1/4 teaspoon cayenne pepper

* salt and ground black pepper to taste

* 4 cups of instant cooked rice (2 bags usually)

* 1 can chicken broth

* 2 teaspoons Worcestershire sauce

* 1 teaspoon hot pepper sauce

Directions

 

Heat oil in a large pot over medium high heat. Saute sausage/shrimp until lightly browned, about 5 minutes. Stir in bell pepper, celery and garlic. Season with cayenne, salt and pepper. Cook 5 minutes, or until celery and bell pepper are tender. Add cooked rice, then stir in chicken stock and diced tomatoes. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

 

 

Adapted from here: http://allrecipes.com/recipe/easy-cajun-jambalaya/detail.aspx

Easy Pumpkin Spice Muffins

This is one of the easiest, fastest, and YUMMIEST fall recipes!  My family really loves these and I love that I can have all the ingredients on hand in the pantry to make them anytime.  Start to finish these are ready in 20 minutes!




Ingredients:
*1 box of spice cake mix
*1 15 oz can of pure pumpkin
*1TBSP of pumpkin pie seasoning




Directions:
*Preheat oven to 350. 
*Mix together the powder from the spice cake mix (no oil or eggs, etc!), a small 15 oz. can of pumpkin and the pumpkin pie seasoning.
*Add to pre-greased muffin pan (I like the minis)
*Bake at 350° for 12-15 minutes (until toothpick comes out clean) 


Amazingly yummy pumpkin spice muffins!!

Chuy's Jalapeno Ranch-Take 2

Edit: I think I finally a recipe that I have settled on as my favorite.  I just can't get the non-mayo based recipes to taste as good but have discovered that the missing ingredient in so many of these is the tomatillo/salsa verde.  A lot of people used diced chili's but that just isn't it!  See this recipe for my current favorite:  http://boneyjeankitchen.blogspot.com/2014/10/chuys-creamy-jalapeno-dip.html


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I am still on a quest to find a perfect Chuy's Jalapeno Ranch Recipe.  This one was pretty good, but had a little too much lime juice in the original recipe.  I like the sour cream base better than Mayo.


Ingredients:
16 ounces Light Sour Cream
1 package (1 Oz.) Ranch Dip Mix
2 whole large jalapenos, roughly chopped
2 cloves garlic, minced
1/3 cup fresh cilantro
2-4 Tbsp lime juice
2-4 TBSP buttermilk (I probably go closer to 1/4 cup)



 Combine roughly chopped jalapenos, cilantro and garlic in the food processor. Pulse until finely chopped. Add lime juice, sour cream and ranch mix. Pulse until thoroughly combined. Add milk, a tablespoon at a time, until you reach the desired thickness. Pour into serving bowl and enjoy!




Adapted Source: http://www.plainchicken.com/2010/09/chuys-jalapeno-dip.html

Low-Fat Oven Fried Meat

This is a very regular meal at our house which is happily eaten be each member if our family, even the overly picky ones! I make this with chicken, center cut pork chops or a good white fish (tilapia, swai, flounder etc).

Ingredients:
*water
*greek seasoning or other seasoning of your choice.
*Italian seasoned bread crumbs
*corn meal
*meat
*cooking spray

Directions:

Preheat oven to 400. In a wide shallow bowl mix 2 parts bread crumbs with one part cornmeal. Season with Greek seasoning or any other seasoning of your liking and mix well.

Line a cookie sheet with foil and spray with cooking spray. Rinse each piece of meat in cold water then dredge through bread/cornmeal mixture, flipping and covering until thoroughly coated. Place on cookie sheet. Repeat with each piece of meat until finished. Spray the tops well with cooking spray to help it crisped while baking.

Place in oven.

Here are my average cook times at 400 which might need to be adjusted as needed.

Chicken for 30 minutes.
Pork Chops for 25 minutes.
White fish for 15-20 minutes.

Enjoy!

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Cedar Plank Fish

Cedar Plank salmon has long been one of my very favorite meals.  We recently decided to try a few different versions of cedar plank fish at our house.  I will update this as we find ones we like!

Be sure to soak your cedar planks for at least an hour before you grill it.  When you remove them from the water (or wine or whatever else you soaked them in) be sure to dry them off really well.

Cedar Plank Salmon with Brown Sugar

Ingredients:
*Salmon-or any other fish this sounds good with
*Brown Sugar
*Dijon Mustard
*garlic
*Salt
*Pepper

Directions:
Place fish on the planks skin side down.  Lightly sprinkle with salt and pepper.  Add a dollop of dijon mustard and brown sugar and rub into the side facing up. 

For cooking time, I often look to see how long and at what temp the fish should normally be baked in the oven and improvise based on that depending on what type of fish it is.


Cedar Plank Fish with Pesto

Ingredients:
*White fish filets, salmon, or whatever other fish you think would be good with pesto.
*Knorr Pesto mix
*garlic
*2 TBS olive oil
*garlic (optional)
*Lemon Juice

(You could also make your own pesto sauce or buy it premade.  I chose this route so that I could control the amount of oil and calories and I didn't have time to make it from scratch)

Directions:

In a small bowl, mix together pesto mix, 2 TBS olive oil, 2 TBS lemon juice (or more to your liking), and 1 TSP garlic if you like.    

Place fish on the planks skin side down.  Spread evenly over the top side of the fish.

For cooking time, I often look to see how long and at what temp the fish should normally be baked in the oven and improvise based on that depending on what type of fish it is. 

Diddo's Margaritas

These are the margaritas my dad likes to make and most definitely my favorite, however my dad's version was QUITE strong so I have adapted his recipe to make them a little crowd friendlier!  I like to save calories anywhere that I can so I usually use monk fruit or another equivalent replacement in place of the sugar.  

I usually double the batch for a small group and its plenty.  These are strong so I serve over ice.

1 cup tequila

1 cup water
1/2 cup orange liqueur (higher quality is much better like Contreu or Patron)
1/2 cup or simple syrup (bring 1/4 cup sugar & 1/4 cup water to a boil while stirring constantly) 
1/3 cup fresh squeezed lime juice

Mix all ingredients together.  Chill well and serve over ice if you like! Most importantly, ENJOY!

Black-Eyed Pea Salad

This is a really delicious salad that is not like most.  I LOVE this rendition of black eyed peas and can't get enough of it!

Ingredients: 1 pkg. (12 oz) frozen black-eyed peas
6 large garlic cloves
1 large red bell pepper, finely chopped
1/2 large green bell pepper, finely chopped (or use the whole pepper if you prefer)
1/2 cup sliced green onion
1/2 cup chopped cilantro (or more)

Dressing Ingredients:
3 T fresh-squeezed lime juice (I used more to my liking)
3 T olive oil
1 tsp. Spike Seasoning (or use another multi-purpose seasoning blend)
1 tsp. ground cumin
1/4 tsp. Ancho chile powder (or regular chile powder if you don't have Ancho)
1/4 tsp black pepper
salt to taste

Instructions:

Bring a couple cups of lightly salted water to a boil, add about 6 large garlic cloves and the frozen black-eyed peas, and simmer until the peas are tender, about 20-30 minutes.  Drain the peas into a colander placed in the sink and let them drain well.

While the peas cook, chop the red bell pepper, green bell pepper, and cilantro, and thinly slice the green onions.  Stir together the lime juice, Spike Seasoning, ground cumin, chile powder, and a little salt and pepper, and then whisk in the olive oil to make the dressing.

When the peas are well-drained (blot dry with paper towels if you're in a hurry) put them in a bowl and add about 2/3 of the dressing, stirring until all the black-eyed peas are coated with dressing.  Add the other ingredients and mix gently to combine, then add more dressing as desired.  (If you like your salads on the dry side, you may not need all the dressing.)  Let salad chill in the fridge about 30 minutes before serving (if you can wait that long!)

This salad will keep in the fridge for several days, so I would recommend doubling the recipe and taking it to work for an easy lunch.

This is also good with a good vinaigrette added to it.  We have used Champagne vinaigrette when eating it.

 

Source:

http://www.kalynskitchen.com/2012/10/black-eyed-pea-salad-peppers.html

Parmesan Chicken Salad

This is a really yummy not your ordinary chicken salad recipe.  I made it one year for Devin's birthday party and it was a hit among everyone!

 

Ingredients:

1 Bag Sam's Club Mesquite Grilled Chicken (pre-cooked)

Mayo

Olive Oil

Lemon Juice

Pre minced jarred garlic

1 bunch parsley

Lots of grated Parmesan

 

Directions:

Defrost the chicken and chop it into very small cubes. Put into a large mixing bowl and add the garlic (I usually use about a tablespoon - we really like garlic, but you can add less!). Add mayo, olive oil and lemon juice as follows:

1 cup of mayo + 1 T olive oil + 1 t lemon juice.

I usually use between 1.5 - 2 cups of may for the entire bag of chicken and adjust the OO and lemon juice as needed.

Once mixed to desired consistency chop one whole bunch of parsley and add. Add as much cheese as desired - I usually use about 1.5 cups.

Serve on croissants.

* NOTE: If you don't have access to Sam's Club brand mesquite chicken, I would marinade 5-6 chicken breasts in mesquite marinade for 5-6 hours, then grill it and use that!

 

Source:

http://www.jennablogs.com/2011/03/parmesan-chicken-salad.html

Chicken and Dumplings-Super Easy Version (My Favorite)

 This is by far my favorite chicken and dumplings recipe and the easiest. 

Ingredients

1 pound/bag of precooked diced chicken breast

1 TBS chopped garlic

Large Container of chicken broth (Approx 4-6 cups) or water

1 can of cream of chicken soup

Greek Seasoning

1 bag spinach

1 carton fresh mushrooms

lemon juice (Optional)

1 can of refrigerated biscuits (I use Grands Original) -You can use 2 cans if you want LOTS of dumplings like we do! 

 

Directions:

*I really like to flour my biscuits, roll them out, cut down the middle once long ways then cut them into thin strips.  Or you can pull off chunks of each biscuit and use that instead depending on what kind of dumpling you prefer.  (Rolling them reminds me of how my Gussie and then my parent's used to make homemade dumplings as a child.  I prefer thinner dumplings than the thicker ones.)

*Put garlic, broth and cream of chicken in large stock pot and bring to a boil. 

*  Once you feel your chicken and mushrooms are cooked, add in your biscuits.  You can pull them apart by hand and just drop them in.  Depending on your pot, you might want to reduce your heat just a tad.  I keep a big spoon that I use to stir pretty constantly as I drop them in so that they don't stick together.  Cook biscuits through.  Probably about 10-15 minutes.

*Add more broth/water if it is getting too thick

*Bring back to a boil then add mushrooms and chicken and boil until heated through stirring often.  (You can also use raw diced chicken but need to make sure to boil it long enough to cook it.  I would add it before the dough if it were raw.) 

 *Add your Greek Seasoning and a generous amount of lemon juice.

*Just before you are ready to serve, turn the heat down and add a bag of spinach.  Cover and let the spinach wilt.  Stir it in until it is cooked.

*Serve.

 

That's it.  The easiest chicken and dumplings ever and so so good!

 

 

*I usually use a large carton of broth and end up adding more broth at the end because it is a little too thick for my taste.

 

You can also substitute a bag of wide egg noodle dumplings for a simple no fuss dumpling, but it isn't quite as tasty!

 

*This could easily be done in the crockpot with some chicken breasts, mushrooms and the soups cooked all day on low.  Shred your chicken, add your dumpings and the rest of the ingredients when you get home and heat until ready.

 

Source (Adapted):

http://mixandmatchmama.blogspot.com/2012/09/dinner-tonight-chicken-and-dumplings.html

Skinny Sour Cream Enchiladas

Ingredients

• 16 oz. fat free sour cream

• 1 can fat free cream of chicken soup

• 1 tbls. fresh chopped cilantro (1/2 tbls. dried)

• 2 1/2 cups cooked shredded chicken breast

• 1 can Mexican Rotel -(I used diced tomatoes with garlic & onion since my family thinks rotel is too hot)

• 1 cup chopped onions (optional)-(I leave this out if I use the diced tomatoes with onion) 

• 8 low carb tortillas

• 1 cup shredded pepper jack and colby cheese blend (I use Mexican cheese blend)

• 1 can diced green chiles

 

Directions

• In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. (This is will get to the bubble up/boil stage quickly and make a huge mess if you don't keep stirring.)
• Combine the chicken, tomatoes, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.
• Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
• Fill each tortilla with about 2 tbls. of the chicken mixture.
• Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
• Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8x11 dish sprayed with cooking spray.
• Pour/Spread the sour cream sauce over enchiladas
• Top with the remaining cheese
• Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.

Nutrition Info and Tips

Calories: 275Fat: 8g
Carbohydrates: 30gProtein: 14g

Black Bean Dip

This is a delicious dip that I will be making again and again.  I have eaten as both a dip and a side and it was great both ways!

Ingredients:

1 (15 oz) can of black beans, rinsed and drained

1 (14 oz) can of corn, drained

1 (14 oz) can of diced tomatoes

1/2 cup chopped red onion

the juice of one lime 

1/3 cup Extra Virgin Olive Oil

1/3 cup red wine vinegar

Pinch of Salt and Pepper

1/4 cup chopped cilantro (optional)

1 avocado, diced (add that when you're ready to eat it)

 

Directions:

In a large bowl, mix all of the ingredients in order listed (except only add in avocado when you're ready to eat it).  Cover and chill until you're ready to eat.

 

Source:

http://mixandmatchmama.blogspot.com/2013/05/lunch-black-bean-dip-or-filling.html

Low Fat Poppy Seed Chicken

This was a delicious rendition of poppy seed chicken without all of the extra calories!

 

Ingredients: Serves 4

• 1 lb boneless skinless chicken breast, cooked and diced
• 2 (10 1/2 ounce) cans low-fat condensed cream of chicken soup                                            
• 1/2 cup diced onion
• 1 tablespoon greek seasoning                                                  
• 4 ounces low-fat Ritz crackers (about 20)
• 2 tablespoons poppy seeds 
• 2 bags of cooked instant rice                                                  

Directions:

Layer bottom of dish with rice.  Combine chicken, soup, seasoning in a baking dish on top of rice. Crush Ritz crackers and combine with poppy seeds; sprinkle evenly over the top of the casserole. Bake in preheated 350°F oven 15-20 minutes until heated through

 

 

 

Adapted from Source: http://www.food.com/recipe/low-fat-poppy-seed-chicken-336091

Chicken Swiss Casserole (Aunt Sally)

Swiss Chicken Casserole
Aunt Sally has made this for my family a few times and we love it so much I had to start making it myself!  I serve with green beans.

Ingredients:

 

3-6 chicken breast halves, skinned and boned

3-6 (4 x 4) slices Swiss cheese

2 (103/4 oz.) cans cream of LF chicken soup, undiluted

1/4 cup milk

2 cups herb-seasoned stuffing mix

1/4 cup melted butter or margarine

Directions:

 

Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with cheese. Combine soup and milk; stir well. Spoon over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs; cover and bake at 350 degrees for 50 minutes.

 

If your chicken is already cooked like mine usually is cook covered at 400 degrees for 30 minutes.

*To save calories, instead of the melted butter, I like to reserve about 1/3 of a can of the cream of chicken soup and add milk to get it to a "melted butter" consistency.  I drizzle that over the top of the casserole in stead of the butter.  I haven't noticed a difference in the flavor.  :)

 

Peanut Butter Pie

My cousin made this pie at Thanksgiving and it was so wonderful!!!!  It was adapted from THIS recipe.

 

I used one package of nutter butter cookies and one stick of butter to make the crust.

Ingredients:

*1 package of nutter butter cookies
* 1 stick of butter, melted* 1/2  (8 oz) package of cream cheese
*3/4 cup Confectioners Sugar
*1/2 cup peanut butter
*1/2 cup milk
*1/2 (16 oz) package of frozen whipped topping, thawed

Directions:
1. Melt stick of butter and crush nutter butter cookies in a bag.  Mix cookies and butter then form a crust in greased 9 in pie plate
2. Beat together cream cheese and confectioner's sugar.  Mix in peanut butter and milk.  Beat until smooth.  FOld in whipped topping.
2. Spoon into pie plate; cover, and freeze until firm.

Enjoy!  It is so delicious!

 

Balsamic Brussel Sprouts

Brussel Sprouts has become a new vegetable to enter the menu at our house. I have always liked them but Chris was never a fan....that was until I started making them this way!


Ingredients:

Brussel Sprouts-I usually buy fresh but you could also do frozen and cut out some of the steps!

Balsamic Vinegar

Olive Oil

Chopped Garlic

Greek Seasoning



(To reduce calories, I often replace the balsamic vinegar and olive oil with a Low Fat Balsamic Vinaigrette)



Directions:

*Preheat oven to 425

*With fresh brussel sprouts, first rinse them well then cut off the hard end and peel the first layer of leaf off of each sprout. Cut each in half long ways and put into a large bowl.

*Once your brussel sprouts are all cleaned and cut, add the rest of the ingredients and mix until they are coated really well.

*Pour the brussel sprouts onto a foil lined and sprayed cooking sheet in a single layer.

*Bake at 425 for about 20-25 minutes.

*I often add some more vinegar to them when I take them out of the oven.

*Enjoy!

Greek Pasta Salad

We all love pasta salad at my house and recently I was really wanting something a little different.  I came up with this recipe and it has had compliments from everyone who has eaten it!

Ingredients:
1 box of Bow Tie Pasta,
1 can sliced olives
1 can artichokes in water, diced
1 tub grape tomatos, sliced in half
1-3 green onions, diced
1 cucumber, skinned, seeds cut out and cut into chunks
1/2 container of feta cheese
1/3 bottle of greek dressing (I like Newman's Own Greek Dressing)

Directions: 
*Cook your pasta according to box instructions.
*Start adding all of the rest of the ingredients into a bowl to preferred amounts.  Hold off on the dressing.
*Once pasta is cooked, I drain and let it sit in the fridge or freezer for a bit to cool before adding to my bowl of ingredients.
*Add past to other ingredients and mix well.  I always add my dressing now too.
*This can be served hot or cold.  We prefer it cold.  I also often add a little more dressing to each serving of leftovers. 

I think you could also easily make this into a meal by adding some chicken to it!

Collard Greens

Oh how my family loves collard greens! My dad requests them almost anytime he comes over for dinner because he doesn't get to have them at home. This is how I like to make them!

Ingredients:

Collard Greens
1-2 can chicken broth
1 can Italian style diced tomatoes
1 tub sliced mushrooms

Directions:

*Wash your collards and cut leaves into large chunks. I usually cut across the veins. (I also often buy them in a bag already washed and cut!)
*Pour chicken broth into a pot. Add some greens and cover. Let them cook down a bit then add some more. Keep adding and cooking down and stirring until they are all in your pot.
*Add the rest of the ingredients and more broth if needed and let cook for a bit.

Once the greens are tender enough to your liking serve! Sometimes I serve in a bowl soup style, other times I put on a plate without extra broth. We like to top with pepper sauce or green tabasco!

Yum! I think I will make some this weekend!

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!

Weekly Menu

Sunday
Steaks, scalloped potatoes, sauteed spinach with lemon juice and garlic

Monday
Grilled chicken over rice covered squash, zucchini, mushrooms with lemon juice all baked
Tuesday
Spaghetti

Wednesday
Baked breaded fish, baked beans, frozen vegetable mix

Thursday
Taco Salad

Friday
Shrimp Jambalaya (I have been carrying this one forward for weeks now!)

Dip Mix to Die For

Tonight at Supper Club I had a dip mix that was to die for! I have to post it so I don't forget how to make it! And the best part is that it is made from already prepared things which makes it super easy!

Ingredients:

Equal Parts

Pimento Cheese
Pico De Gallo
Corn Salsa Mix

Mix ingredients together and serve with chips. Thank me later! :)

Weekly Menu

Sunday
Pork Chops, Baked Potatoes, Baked Asparagus

Monday
Grilled chicken over rice covered squash, zucchini, mushrooms with lemon juice all baked

Tuesday
Free Night

Wednesday
Tuna Rotini Casserole

Thursday
Salad topped with Baked Lemon Salmon

Friday
Sausage Jumbalaya

Weekly Menu

Sunday
Steak on the grill, baked beans, baked asparagus

Monday
Chicken Fried Rice

Tuesday
Free Night

Wednesday
Truley's Pasta Salad

Thurdsday
Salad topped with baked lemon salmon

Friday
Sausage Jumbalaya

Weekly Menu

Since I typically make my menu each Sunday before I go grocery shopping and always look through this blog for inspiration for something different, I thought I would start posting my weekly menu so I can also easily look back over my menu's for ideas. There are plenty of things I throw together each week that don't require a recipe!

I am going to start trying to post this each week but can't make any promises! Closer to the end of the week I typically make easier things, things that don't make a lot of leftovers, and things that if I don't make will still be a meal in a week or two when I decide to make it, so you will often see a meal recycled there.

Sunday
Pork Chops, Baked Potatoes, Spinach

Monday
Chicken over Rice covered squash, zuchini, mushrooms with lemon juice

Tuesday
Tuna Rotini Casserole

Wednesday
Tacos, beans

Thurdsday
Shrimp Jumbalaya

Friday
Tuna Sandwiches, Chips

Chicken Spaghetti-Ramped up

I haven't made this in awhile but it is a crowd pleaser every time I do! I ramped this one up a bit to add some veggies to the meal but you could make it without them if you prefer.

4 boneless chicken breast
8oz 2% Velveeta (cubed)
1 can Rotel
1 can LF Cream of Chicken Soup
1 can LF cream of Mushroom Soup
1 Bag frozen Mixed Veggies
1 package spaghetti noodles
1/2 cup shredded cheddar
salt, pepper, garlic- to taste

Preheat oven to 400 degrees.

Boil or bake chicken.
Boil spaghetti noodles according to package directions.
Cut chicken into bite-sized pieces.
In pan combine Cream of chicken, cream of mushroom, Rotel, cubed Velveeta in pan and heat over low to medium heat until Velveeta melts.
Once heated through, combine with frozen veggies, noodles and chicken. Mix together.
Pour into a baking dish and mix up well. Sprinkle a little cheese on top. Cover and cook for 20 minutes. Remove cover and cook for 10 more minutes.

Easy Pico De Gallo

Pico de Gallo salsa

I saw this on a forum I frequent and thought it looked like a good easy recipe to make some salsa with!

*Drain three or four cans of RoTel
*add three or four chopped tomatoes, a big diced red onion and a bunch of cut up cilantro.
*Then toss in salt, pepper and garlic powder to taste.
*You can always throw in a jalapeno or two if you want to kick it up a notch

Hot Artichoke Dip

HOT ARTICHOKE DIP

1 cup mayonnaise
1 cup Parmesan cheese, grated
1 cup chopped canned artichoke hearts

Combine all ingredients. Transfer to a baking and serving dish. Bake at 425°F until bubbly.

Taken from HERE

Chicken Rice and Veggie Casserole

I often make a casserole just like this with pasta but this week, I am already making pasta another night, so it will be rice! This would probably also be good with shrimp or even tuna! Enjoy!

Ingredients

- 3-4 cooked and cubed chicken breasts, skinless and boneless
- 2 cups instant brown rice, precooked
- 1/4 cup milk
- 16 ounces frozen mixed vegetables
- 1/2 teaspoon chopped garlic 
- 2 cans of LF cream of chicken soup, undiluted
-  1 cup shredded 2% cheddar cheese
- Greek seasoning

Directions
Preheat oven to 400ºF. Coat inside of casserole dish with cooking spray.

Cook rice according to package instructions.

In a bowl, combine rice, milk, mixed vegetables, garlic, cream soups, a handful of cheese and chicken.  Add a generous amount of Greek seasoning. Pour mixture into prepared casserole dish and sprinkle with remaining cheddar cheese. Cover and bake for 20 minutes. Remove cover and bake an additional 10 minutes.

Note: You can also make the same dish but substitute 2 cups of cooked pasta-I use tricolor rotini instead of rice.  Or change it up and add any different veggie you like and adjust the amount of cheese according to your taste!

Chicken Rice and Veggie Casserole

I often make a casserole just like this with pasta but this week, I am already making pasta another night, so it will be rice! This would probably also be good with shrimp or even tuna! Enjoy!

Ingredients

- 3-4 cooked and cubed chicken breasts, skinless and boneless
- 2 cups instant brown rice, precooked
- 1/4 cup milk
- 16 ounces frozen mixed vegetables
- 1/2 teaspoon chopped garlic 
- 2 cans of LF cream of chicken soup, undiluted
-  1 cup shredded 2% cheddar cheese
- Greek seasoning

Directions
Preheat oven to 400ºF. Coat inside of casserole dish with cooking spray.

Cook rice according to package instructions.

In a bowl, combine rice, milk, mixed vegetables, garlic, cream soups, a handful of cheese and chicken.  Add a generous amount of Greek seasoning. Pour mixture into prepared casserole dish and sprinkle with remaining cheddar cheese. Cover and bake for 20 minutes. Remove cover and bake an additional 10 minutes.

Note: You can also make the same dish but substitute 2 cups of cooked pasta-I use tricolor rotini instead of rice.  Or change it up and add any different veggie you like and adjust the amount of cheese according to your taste!

Chicken Rice and Veggie Casserole

I often make a casserole just like this with pasta but this week, I am already making pasta another night, so it will be rice! This would probably also be good with shrimp or even tuna! Enjoy!

Ingredients

- 3-4 cooked and cubed chicken breasts, skinless and boneless
- 2 cups instant brown rice, precooked
- 1/4 cup milk
- 16 ounces frozen mixed vegetables
- 1/2 teaspoon chopped garlic 
- 2 cans of LF cream of chicken soup, undiluted
-  1 cup shredded 2% cheddar cheese
- Greek seasoning

Directions
Preheat oven to 400ºF. Coat inside of casserole dish with cooking spray.

Cook rice according to package instructions.

In a bowl, combine rice, milk, mixed vegetables, garlic, cream soups, a handful of cheese and chicken.  Add a generous amount of Greek seasoning. Pour mixture into prepared casserole dish and sprinkle with remaining cheddar cheese. Cover and bake for 20 minutes. Remove cover and bake an additional 10 minutes.

Note: You can also make the same dish but substitute 2 cups of cooked pasta-I use tricolor rotini instead of rice.  Or change it up and add any different veggie you like and adjust the amount of cheese according to your taste!

Chicken Rice and Veggie Casserole

I often make a casserole just like this with pasta but this week, I am already making pasta another night, so it will be rice! This would probably also be good with shrimp or even tuna! Enjoy!

Ingredients

- 3-4 cooked and cubed chicken breasts, skinless and boneless
- 2 cups instant brown rice, precooked
- 1/4 cup milk
- 16 ounces frozen mixed vegetables
- 1/2 teaspoon chopped garlic 
- 2 cans of LF cream of chicken soup, undiluted
-  1 cup shredded 2% cheddar cheese
- Greek seasoning

Directions
Preheat oven to 400ºF. Coat inside of casserole dish with cooking spray.

Cook rice according to package instructions.

In a bowl, combine rice, milk, mixed vegetables, garlic, cream soups, a handful of cheese and chicken.  Add a generous amount of Greek seasoning. Pour mixture into prepared casserole dish and sprinkle with remaining cheddar cheese. Cover and bake for 20 minutes. Remove cover and bake an additional 10 minutes.

Note: You can also make the same dish but substitute 2 cups of cooked pasta-I use tricolor rotini instead of rice.  Or change it up and add any different veggie you like and adjust the amount of cheese according to your taste!

Paula Deen's Shrimp Gumbo Casserole (Adjusted)

Ingredients
Gumbo:
1 cup finely chopped onion
1 cup finely chopped celery
Heavy spary of olive oil cooking spray
1/2 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 tsp garlic
1 cup chicken stock
1 (14 1/2-ounce) can diced tomatoes
10-ounce package frozen cut okra
2 cups shrimp, cleaned, peeled, and deveined
2 cups of cooked brown rice

Topping:
1 egg, beaten
1/3 cup milk
12-ounce package corn muffin mix

Directions
In a skillet, spray with cooking spray and then saute onion and celery. Add thyme, lemon-pepper seasoning and garlic. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp. Transfer to a 9 x 13 glass baking dish that is coated with cooking spray.

To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.

Chicken Rotini Casserole

We love this meal! Super easy, healthy and makes great leftovers. Chris and I love to put tabasco, green or red, on top of it! You could also make this recipe with a can of tuna instead of chicken.

Ingredients:
2 Cups cooked chicken cut into cubes
1 small box of cooked rotini pasta
approx 1/2 cup skim milk-just enough to thin mixture a bit
1 can LF cream of chicken soup
1 can LF cream of mushroom soup
1 bag frozen mixed veggies
1 8 oz bag 2% LF cheddar cheese (I never use an entire bag)
Bread crumbs


Directions:
Preheat over to 400 degrees.

In a 9 x 13 pan mix chicken, milk, soup, pasta and veggies. Add a little of the cheese to the mixture and seasonings as desired. Mix together well. Sprinkle the top with the remaining cheese and a light coating of bread crumbs and spray crumbs with cooking spray to help it harden a little bit.


Cover pan and bake for 30 minutes. Remove cover and bake for 10 more minutes. Remove from oven and let sit for 10 minutes and then serve!

Deviled Eggs

Ah, a holiday favorite....really an anytime favorite! My mother in law showed me how she makes hers a few years ago and I went with her recipe with some adjustments to fit out taste! Of course, I just measure by eye.

Ingredients:

eggs
pimentos
relish
mustard-I often use spicy
mayo
chopped green onion
salt
pepper
white/rice wine vinegar-just enough to add some tang

Directions:

Boil as many eggs as you decide to use. Slice eggs in half, peel, and separate the cooked yolks into a mixing bowl. Mash the yolks with a fork, then add all other ingredients with as little or as much as you would like. Mix together and dollop into the egg whites. You can add a little paprika or chipotle chili on top for color if you desire! Chill and serve!

Texas Caviar

I have had this before and it is so yummy! This looks like a good rendition of it and like something I will be making as an appetizer the next time we have company!

I took this from THIS blog, which I really enjoy reading.

Here are her instructions:

Texas Caviar is a great salad or a dip for chips.

Ingredients:
1 can of garbanzo beans

1 can of black beans

1 can of kidney beans

1 can of corn

2 avocados

1 small yellow onion

a bunch of cilantro

Italian dressing

sugar

lime juice

salt

Directions:

Drain the beans and corn well. Put them in a bowl.

Chop up the onion into very small pieces. Add them.

Add about 1/3 bottle of Italian dressing to the mixture. Squirt in a whole buncha lime juice. Add some sugar. Like a 1/2 cup or something. And then add some salt. I love salt. Stir well. Cover. Chill overnight in the refrigerator.

Before serving, drain the Texas Caviar quickly in a colander. Cube up the avocado and add it. Rip up as much cilantro as you want and add it too. Toss together.

Serve with blue corn chips. Or Fritos. Or do what I did when I had guests last week and add some shredded smoked chicken breast and eat it with a fork as a salad.

Yum. Yum. YUM!

Chicken Enchilada Casserole

It has been years since I made this dish. It used to be a favorite in our house but I think maybe we ate it too much. I recently made a modified version of it for my aunt who had just had surgery but I was really wanting it this week. Wow, it might have to make a regular appearance on our menu again for awhile. It was just as yummy as I remember it being!

Ingredients:
2 Cups cooked chicken cut into cubes
approx 1/2 cup skim milk-just enough to thin mixture a bit
1 can LF cream of chicken soup
1 can LF cream of mushroom soup
1 can rotel (undrained)
1 small can corn (drained)
4-5 green chopped green onions
6-8 tortillas, torn in strips
1 8 oz bag 2% LF cheddar cheese (I never use an entire bag)

Directions:
Preheat over to 400 degrees.

In a large bowl mix chicken, milk, soup, rotel, corn and green onion. Add a little of the cheese to the mixture. Mix together well. In a 9 x 13 pan, spray with cooking spray, place a layer of tortilla strips along bottom, half the soup mixture, a layer of cheese sprinkled, another layer of tortillas, the other half of the soup mixture, cheese sprinkled, another layer of tortillas and the rest of the cheese sprinkled on top.

Cover pan and bake for 30 minutes. Remove cover and bake for 10 more minutes. Remove from oven and let sit for 10 minutes and then serve!

Chicken Tortilla Soup

We recently had dinner at a friends house and they made us a delicious tortilla soup. With the weather starting to think about getting cool again, I always love to make a good soup. They are hearty, healthy, and warm your soul.

This is my rendition of tortilla soup and was delicious!

1 large container of low sodium/reduced fat chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can tomato sauce
1 can reduced sodium corn
5 chopped green onions
3-4 boneless skinless chicken breasts, sliced into cubes
1 cubed squash
1 cubed zuchini
1 can black beans, rinsed and drained
2 cups of cooked brown rice- (I use 1-2 bags of instant brown rice)
1 handful diced cilantro
1 lime-juiced
1 tbsp Chipotle Chili powder
salt and pepper to taste
tortilla chips
shredded Cheddar cheese
1 avacado chopped in cubes


DIRECTIONS
In a medium saucepan over medium high heat, combine the broth, tomatoes and chilies and tomato sauce, corn, and green onions. Bring just to a boil then add the chicken, squash and zuchini. Boil for 10 minutes until chicken is cooked. Add black beans, cilantro, lime juice, rice and chipotle chili powder along with salt and pepper to taste. Reduce heat.

Serve bowl of soup. Top with crumbled chips, cheese and avacado.

ENJOY!

For crockpot--Prepare all of your veggies and onions etc the night before and store in a bag in the fridge.  Store onions in their own bad.  You could even cook your rice the night before. 

I add everything but the squash, zuchini and rice to the crockpot and top with whole chicken breasts.  Push them down just enough to be covered with liquid.  Cook on low all day. 

As soon as I walk in the door I add my veggies to the crockpot.  When I get settled I remove the chicken so I can shred it.  When done, add your rice and and shredded chicken and serve. 

Southwest Chicken Salad with Basil

I must say, this looks delicious. I think I might have Chris grill up some extra chicken this weekend so I can make it!

Southwest Chicken Salad with Basil

a bunch of shredded chicken

the corn off two corn on the cobs

1 can of Ro-Tel with cilantro and lime

1 can of black beans

the juice of 1/2 lime

salt

lots of torn, fresh basil

1/4 cup sour cream, plus an extra dollop

Mix all ingredients together, except the dollop of sour cream. Chill. Serve with more torn basil and the sour cream dollop on top.

Enjoy!


I got the recipe from HERE on MckMama's Blog

Grilled Stuffed Jalapeno's

This idea was thanks to my cousin Eddie who brought something similiar on the 4th of July. Mom asked me this weekend if I wanted some jalapenos she had and I couldn't pass up the offer! They were so delicious!

Ingredients:

Fresh jalapenos
cream cheese
mexican cheese
green onion-diced
salt
pepper
Chipotle Chili powder

Directions:

While wearing gloves, slice jalapenos in half and remove seeds and ribs. Place on a foil covered pan with olive oil drizzled along the bottom. In a bowl, mix the rest of the ingredients. Use as little or as much as you see fit. Place spoonfuls into each jalapeno. Sprinkle the top with a little more cheese. Grill over indirect heat until they look done.

You can change up the types of cheese and try different combinations!

Delicious Chicken Veggies and Rice

This is one of Chris and my favorite chicken dishes. It is always so yummy and healthy.

I was sending this recipe to my cousin in an email and I just copied it from there!

Directions:
I put chicken breasts on a cookie sheet and spray it with olive oil cooking spray then season it how I want to. Bake at 400 for 30 minutes.

I make 2 servings of instant brown rice per the box instructions.

I take squash and zucchini cut in large chunks, mushrooms, purple onion and saute in a skillet with garlic. I cover it and let it sort of steam itself stirring every once and awhile. Close to the end I add sliced tomatoes. (They cook fast). At the end I season up with whatever herbs I have, oregano, dill, basil and squeeze lemon juice on them.

We serve how much rice we want, put veggies over it and chicken on top. I always cut my chicken up and mix it all together in my bowl. I always have some extra lemon quartered and squeeze that on my serving. It is so yummy!

You could easily take all those veggies, put them in a casserole dish, season the same with the lemon juice as well, cover and bake on the top rack over your chicken. Covering it will help to steam it.
---------------------
Lately, I layer the veggies in the bottom of a glass dish and mix with olive oil, garlic, oregano, basil and dill, then cover with the cooked instant rice, then top with cubed chicken that was grilled the night before and cover with a good amount of lemon juice. Cover and bake for 30 minutes at 400.

I am all about taking shortcuts where I can!

Lebanese Chicken (Frarej)

I haven't actually tried this specific recipe yet but I am going to next week! I have made similiar ones but it has been a long long time ago.

There is a Lebanese place here that serves my favorite food of anywhere. Frarej is the chicken dish I like to get there! I will report back when I have actually tried this one with the verdict!

Ingredients

4 Chicken breasts, with skin
2 ts Salt
3/4 c Olive oil
3 lg Lemons, juiced
2 lg Potatoes
2 Garlic cloves
1 lg White onion, minced
4 Roma tomatoes
Pita Bread

Instructions
Preheat the oven to 500 degrees F.

Rinse in cold water 4 chicken breasts, with skins and ribs

Rub each with 1/2 tsp salt

Mix juice of 3 large lemons, 3/4 cup olive oil

Place into a 9x13 baking dish 2 large potatoes, skinned, cut into 1/2 cubes 2 garlic cloves, minced 1 large white onion, sliced into half-circles the lemon/olive-oil mixture

Stir the ingredients to coat the potatoes.

Bake in the oven for 10 minutes.

Add the chicken breasts and 4 roma tomatoes (or as many as desired) to the backing dish.

Generously spoon the hot lemon/oil/garlic mixture over the chicken.

Put the dish back into the oven and cook uncovered for another 20 minutes, or until the skins on the chicken turn a very dark brown and the chicken is firm and does not ooze when poked with a fork.

Baste the chicken breasts two or three times in the lemon/oil mixture during cooking.

Serve with pita bread.

Serve each breast with a helping of potatoes, some onions, and a tomato.

NOTE: Skinless breasts dry out too quickly. Remove the skins after the chicken is done.


Taken from: http://www.bigoven.com/105702-Lebanese-Chicken-(Frarej)-recipe.html

Chili Mac Casserole

We love Chili as well as Chili Mac around here. When Kortnee is in town, I am always challenged to try to find meals that she is willing to eat but that doesn't throw Chris and I completely off of our attempt at healthy dinners. She is a super picky eater and this is one that she can pick the things she doesn't like out. We normally have a vegetable with every meal so Chris and I would likely eat a frozen vegetable medly or maybe some green beans or spinach or even a little salad.

I make this recipe with lower fat ingredients where I can.

INGREDIENTS
1 cup uncooked whole wheat elbow macaroni
2 pounds 92% lean ground beef/sirloin
1 medium onion, chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (6 ounce) can tomato paste
1 (4 ounce) can chopped green chilies
1 1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups (8 ounces) shredded 2% reduced-fat Mexican-blend cheese

DIRECTIONS
Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.
Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 375 degrees F for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.

Taken from here:
http://allrecipes.com/Recipe/Chili-Mac-Casserole/Detail.aspx

Spicy Mustard Potato Salad

This year on the 4th of July I really wanted to try a new potato salad recipe that would hopefully have a little spice to it! Unfortunately, I had a sinus infection so I couldn't really tell how much zing there was but I do know that would I could taste, tasted good to me!

I picked this one b/c it had both spicy mustard and horseradish. I ended up with horseradish sauce. The salt probably would have had a stronger flavor!

Prep Time: 25 minutes
Cook Time: 20 minutes
Ingredients:
•5 large potatoes, chopped
•1 cup mayonnaise
•2 hard boiled eggs, chopped
•1/2 cup spicy mustard
•1/4 cup chives, finely chopped
•1/4 cup white wine vinegar
•1 tablespoon horseradish
•1/2 teaspoon red pepper
•1/2 teaspoon salt
•1/4 teaspoon black pepper
Preparation:
Boil potatoes in large pot for 13-15 minutes. Remove from heat, drain, and add vinegar to potatoes. Place garlic, onion, eggs, chives, and mustard to the potatoes. Be sure to coat thoroughly, but do this gently or else the potatoes will disintegrate.
Mix together mayonnaise, horseradish salt, red pepper, and black pepper together in a small mixing bowl. Pour mixture over potatoes and gently coat. Allow potato salad to cool before serving.

Taken from here: http://bbq.about.com/od/sidedishes/r/bl50816b.htm

Sopapilla Cheesecake Dessert

I recently had this dessert at a monthly dinner that I attend with my friends. It was delicious and so easy to make! I came home and made it that weekend. My advice, if you decide to try to make it lowfat, don't use Splenda! It made it too sweet! My friend's version though was fabulous!

SERVES 12 -20 (change servings and units)

Ingredients
2 (8 ounce) packages cream cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract or almond extract
1/2 cup margarine or butter, melted
1/2 cup cinnamon sugar

Directions
1Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.
2Flatten.
3Mix together the cream cheese, sugar and extract.
4Spread over the crescent rolls.
5Unroll the other can of crescent rolls and place on top of cream cheese mixture.
6Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
7Bake at 350 degrees for 30 minutes.

Taken from here: http://www.recipezaar.com/Crescent-Sopaipilla-Sopapilla-Cheesecake-88420

Shrimp Stir Fry

This has become a favorite go to meal for us lately!

Ingredients:

1 tbsp fresh garlic
1-2 squash, sliced in long strips
1-2 zuchini, sliced in long strips
1 yellow or orange bell pepper, sliced in long strips
1 small tub of mushrooms
1/4 red onion sliced in 1 inch strips
1 package 71-90 count cooked, peeled and deveined shrimp (defrosted in cold water)
8 oz fetucine
1/4 bottle Soy Vay Very Terriyaki

Instructions:

In a skillet saute vegetables and garlic until they are cooked. In another pot cook noodles according to package directions and drain when done. Add defrosted shrimp to veggies to warm through. Add noodles and soy vay, warm and serve!

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