Taco Soup

Brown 1 lb Burger and medium Onion together
Add the following:
1 can Tomato Soup
2 cans Beans (Black, Pinto or Kidney)
1 quart Tomatoes
1 pint Salsa
1 Tbsp Chili Powder
1 Tbsp Taco Seasoning

Heat until flavors are blended and soup is hot.  We always add some shredded cheese and a scoop of sour cream on top, then serve with tortilla chips.

Honey Orange Teriyaki Chicken

1 cup Mr. Yoshida's Original Gourmet Sauce
1 cup Orance Juice
3 tbsp Orange Zest (optional)
6 tbsp Honey
4-6 Chicken Breasts or Tenders

Crock Pot Option: Place chicken in crockpot, mix remaining ingredients together.  Pour sauce over chicken and cook on low for 3-4 hours. (may need a little longer for frozen chicken)  Remove chicken, shred, and return to sauce.

Pan/Grill option:  Mix sauce and reserve one cup.  Marinate chicken in sauce for 10 minutes.  Drain chicken and discard marinade. Lightly brush grill pan with olive oil.  Heat to medium.  Cook chicken, turning once halfway through cooking time.  Brush with reserved sauce and use remaining for dipping or salad dressing.

Serve over rice with stir fry veggies on the side or over salad with mandarine oranges, toasted almonds and won ton chips.

Buffalo Chicken Dip

2 cans Chicken
16 oz Cream Cheese
3/4 cup Hot Sauce
1 cup Ranch
2 cups shredded Cheese

Mix and spread in 9x13 pan.  Bake for 30 minutes at 350 degrees - or you can also warm in crockpot.  Serve with celery or tortilla chips... or both!

Thanks for the recipe Lindsay!!

Potato Cheese Soup

I think I found this on allrecipes.com.  It's super easy and the cajun seasoning gives it a little kick!  Great in bread bowls...


8 cups water

1/4 cup chopped onion, or to taste

4 cubes chicken bouillon

1 teaspoon chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 1/2 teaspoons Cajun seasoning blend - use less if you don't like spicy things
2 pounds shredded potatoes

1 pound Velveeta - cubed, (1/2 of large block)

Directions

Combine the water and seasonings in a large pot, then add the potatoes and bring to a boil over high heat.  Allow to boil a few minutes before adding the processed cheese. Cook on low once the cheese is added.  Cover and simmer until the potatoes are tender, about 30 minutes.

World Famous Pizza Dough

4 cups Flour
1 tsp Salt
1 pk Rapid Rise Yeast
1 1/2 cup luke warm Water
2 Tbsp Oil
Garlic Salt/Powder to taste

Mix yeast and warm water together in measuring cup.  In large bowl mix flour, salt garlic salt.  Add oil and then mix in yeast/water. Mix well, cover with towel, and let rise for an hour.

Roll into pizza rounds and add your favorite toppings.  Bake at 425 until cheese is melted in the middle. 

Broccoli Chicken Casserole

4 chicken breasts, cooked and cut up
1 bag frozen broccoli, cooked and cut up/drained
grated cheese
5-6 slices bread, cubed - easier to cut if frozen
1/4 cup melted butter

Sauce:
3 cans cream of chicken soup
3/4 c mayo
2 Tbsp lemon juice

In a 9x13 pan layer chicken then broccoli.  Pour sauce over top.  Top with grated cheese.  Place bread in a separate bowl, add the melted butter and shake to coat.  Place on top of cheese.  Bake at 350 for 35 min.

Zucchini Bread

Makes 2 loaves...

3 eggs
1 c. brown sugar
1 c. sugar
1 c oil
3 tsp. vanilla
2 c. shredded zucchini
3 c. flour
1 tsp. soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon

**Sprinkle the top with more brown sugar before baking.
Optional: chocolate chips and raisins

Bake at 350 for 45-55 min.

Pumpkin Seeds

Take the guts from your pumpkin, separate the seeds and rinse them off.

Spread them out on a cookie sheet.
Spritz with cooking spray
Sprinkle with:
1 Tbsp. Sugar
1/2 tsp Cinnamon
1/2 tsp Salt
and a pinch of  Chili Powder.

Roast at 325 for 10 minutes.

The Best Pancake Syrup E-V-E-R

1/2 c. Butter
1 c. Sugar
1 c. Buttermilk
1 T. Vanilla extract
1 T. Corn Syrup
1/4 t. Ground cinnamon (1/2 t. if you like the spice)
1/2 t. Baking soda

Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a LARGE saucepan over med-high heat.
Once simmering, whisk in soda and cook for 10 seconds before removing from heat.

Hint: make sure you use a large saucepan because as soon as you add the soda it foams up. You can't remove it from the heat for 10 seconds so it will boil all over your stove if your pot isn't big enough.
Hint 2: This tastes better the second day so make it the night before if you can (It almost tastes carbonated because of the soday when it is first made). Reheat it and serve warm. 

Great with pancakes (pancakes that are worth the calories on O-Yummy) and french toast! Reminds me of the Kneaders syrup

Pancakes that are worth the calories!

3/4 c. Milk
2 T. White vinegar
1 C. All purpose flour
2 T. White sugar
1 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
1 Egg
2 T. Butter-melted

Combine milk and vinegar in bowl & set aside for 5 minutes to "sour"---yes, the buttermilk substitute.

Combine flour, sugar, powder, soda, & Salt in a large mixing bowl. Whisk together egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients & whisk until lumps are gone. It may apear to be foamy on top but avoid over mixing (that's where you get the fluffiness in your pancakes-Mmmm)! drop by 1/4 cup measurements and cook till golden brown.

Yields 4 servings. I suggest at least doubling it!
Serve with your choice of syrup or MY choice of  The Best Pancake Syrup E-V-E-R (also to be found on O-Yummy)!!

Hot Fudge Sauce

Here are a couple versions that are both delicious...

Recipe 1 - from Joy
3/4 c. chocolate chips
1/4 c. butter (NOT margarine)
2/3 c. sugar
2/3 c. evaporated milk
1/4 c. peanut butter (optional)

Melt chocolate chips and butter together in pan.  Add sugar and then gradually stir in evaporated milk.  Bring to a boil on medium heat.  Once boiling reduce to low and boil for 8 minutes, stirring constantly.  At this point you can add in 1/4 c. peanut butter if you would like.


Recipe 2 - from my Mama
Microwave Hot Fudge
1/2 c. sugar
1/2 c. water
3 Tbsp. cocoa
1 1/2 to 2 Tbsp. cornstarch
Dash of salt

Microwave 30 seconds at a time and stir until it is the thickness you like.  (It usually takes about 2-3 minutes.)

Add in:
1 Tbsp. butter
1 tsp. vanilla

Stir well and serve immediately.

Zucchini Fries

Another recipe to use up all those zucchini in the garden!  Found this on Betty Crocker.

2 - 6" zucchini
(I used one really big one, you know those ones that you don't even see until they are over a foot long!  But beware, the middle where the seeds are gets squishy so either scoop out the inside or use 2 6" like the recipe calls for.)
1 teaspoon salt (I used Johnny's seasoned salt and mixed it in with the flour.)
1/2 cup flour
2 eggs, beaten
1 cup Italian style bread crumbs
1/2 cup grated parmesan cheese

The original recipe says to place spears in colander over bowl; sprinkle with salt.  Cover; let stand at room temperature 4 hours so zucchini spears can dry.  Then is says to rinse again and dry with paper towels...  I did none of that!  I washed the zucchini, cut it up and started dipping...  and just mixed the salt in with the flour.


1. Heat oven to 425.  Line cookie sheet with parchment paper.  Spray with olive oil cooking spray.
2. Cut off ends of zucchini.  Cut each zucchini in half crosswise; cut each half into 8 (3-inch) spears.
3. You need 3 bowls, 1-flour/salt, 2-beaten eggs, 3-bread crumbs/cheese
4. Coat each spear with flour, dip in eggs and coat with bread crumbs.  Place on cookie sheet.
5. Bake 15-20 minutes turning spears over halfway through baking time, until golden brown.

Serve warm.  Great with marinara sauce or ranch dressing dip.

Buttermilk Dressing (**Ranch**)

I have found a fun new recipe blog - The Sisters Cafe and found this recipe here that is another version of Ranch Dressing, with staple ingredients that you may have on hand.  It is not recommended to use the lowfat mayo... some things are just better "full fat"!  Check out their blog.  It has some fun things!

Buttermilk Dressing
submitted by Melanie

3/4 cup mayonnaise
1/2 cup buttermilk
1 tsp parsley flakes
1/2 tsp dried minced onion
1/2 tsp salt
dash of freshly ground pepper
1 clove garlic, crushed

Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. Cover and refrigerate the remaining dressing.

*For Buttermilk Parmesan Dressing: Add 1/3 cup grated Parmesan cheese and 1/2 tsp paprika

Honey Wheat Bushman Bread

like Outback Steakhouse... found on http://recipes.calputer.com/

Dough
1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons (1 pkg.) yeast

Coloring (Add if you want the bread to have the same color as the restaurant.  It will not change the taste if you leave this step out.)
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring

cornmeal for dusting

1. If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine.  Set it on “knead” and when the machine begins to mix the dough, combine the food coloring with 1/4 cup of water and drizzle it into the mixture as it combines. After the dough is created let it rest to rise for an hour or so. Then remove it from the pan and go to step #3.

2. If you are not using a bread machine, combine the flours, cocoa, sugar, coffee and salt in large bowl. Make a depression or “well” in the middle of the dry mixture. Pour the warm water into this “well,” then add the butter, honey and yeast. Combine the food coloring drops with 1/4 cup of water and add that to the “well.” Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.

3. When the dough has risen to about double in size, punch it down and divide it into 8 even portions (divide dough in half, divide those halves in half, and then once more). Form the portions into tubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap and let the dough rise once more for another hour in a warm location.

4. Preheat the oven to 350 degrees. Uncover the dough and bake it or 20-24 minutes in the hot oven. Loaves should begin to darken slightly on top when done. Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it’s fluffy.

Makes 8 small loaves.

Grilled Shrimp

like Texas Roadhouse

Spray skewer with cooking spray and place shrimp on skewer.  Make sure to leave about 1/2" in between each shrimp to ensure they cook all the way through.

Season with Old Bay seasoning.  Place clarified butter (basically seperated butter - milk solids, water and sugar taken out) in a very hot pan.  Place shrimp in pan.  If the pan is hot enough the tails will start to turn orange right away... this is a good sign. Cook about 2 minutes on each side or until they are pink/orange colored. 

Spanish Rice

2 cups rice

2 Tbsp veg. or olive Oil

1 medium onion – chopped

1 small can tomato sauce

Chicken broth when added to tomato sauce makes 4 ½ cups of liquid.

1 tsp. garlic powder (you can use fresh garlic if you want, but chop very fine and sauté with onion)

Salt and pepper to taste

Sautee onions in oil, until soft, add rice, brown lightly.  Add liquid, garlic powder and S&P, stir, bring rice to boil and turn heat down to slow simmer.  Cook until rice is done, do not stir. 

For nice festive looking rice (doesn’t change the taste much).  When adding liquid, add ¼ cup chopped green onions and ½ cup sliced black olives.  Stir once and then let simmer as indicated above.


Recipe from a family friend that is a fabulous cook, Kathy.

Red Robin Seasoning

3 tablespoons salt

1 tablespoon instant tomato soup mix

     (Knorr tomato with basil works great)

2 teaspoons chili powder

1/4 teaspoon cumin

1/4 teaspoon ground black pepper

Combine the ingredients in a small bowl and stir well.  Store in a covered container.

Makes 1/3 cup, which fits well in an empty spice bottle.
found on http://www.topsecretrecipes.com/

Zucchini Soup

This is a recipe from the Lion House Cookbook

You can make double and triple batches but cut back on seasoned salt and chicken soup base.  Six times this for one crock pot.

3 cups (1 lb.) sliced zucchini

1/2 cup water
1 Tbl. fresh or instant onion

1 tsp. seasoned salt (scant)

1/2 tsp. parsley flakes or 2 Tbl. fresh parsley

1 tsp. chicken soup base granules (scant)

Combine and cook until tender and most of the water is evaporated.  Mash and puree and set aside.

(At this point you can freeze in containers and then use in winter and defrost and make the following.)

In saucepan melt

2 Tbl. butter

Add

2 Tbl. flour

1/8 tsp. white pepper

1/8 tsp. MSG

Blend and add 1 C milk

1/2 C light cream

Simmer until thickened

Stir in pureed vegetables

Garnish with paprika and sour cream

Chili-Lime Chicken Kabobs

from The Sister’s Cafe

2 large chicken breast halves (boneless, skinless), about 1.5 lbs
1 sweet red pepper
1 sweet onion
6 Tb olive oil
3 Tb red wine vinegar
2 limes, juiced (4 Tb)
1 1/2 tsp chili powder
1 tsp paprika
1 tsp onion salt
2 tsp minced garlic cloves
1/4 tsp cayenne pepper (more if you like it spicy)
1/2 tsp salt
1/2 tsp freshly ground black pepper

Cut chicken and pepper into 2 inch pieces. Peel onion and cut into quarters. Slice through each quarter to make 8 chunks. (When you pull apart the onion layers, the outer layers should now be in roughly 2 inch pieces) Set aside.

In a small bowl, whisk together the olive oil, vinegar, and lime juice. Stir in spices. Marinate chicken and vegetables for 4-6 hours or overnight. (You can place the chicken and vegetables in separate shallow containers. I make sure the chicken is covered with marinade first. Any leftover marinade, use for the vegetables.)

Preheat the grill to medium heat. Thread chicken, pepper, and onion onto metal skewers and discard the marinade. Grill skewers, turning occasionally, for 10-15 minutes, or until juices run clear.

Homemade Oreo's

Cookies:
2 boxes Devil's Food cake mix
4 Eggs
3/4 cup Oil

Mix and roll into 1" balls.  Bake at 375 for 8-10 minutes.

Filling:
8 oz Cream Cheese softened
Mix in powdered sugar until you get the consistency you want.  You want it to be thicker so it doesn't gush out of the cookies.

Place the filling inside 2 cookies.

Christy's Cucumbers

Combine in large bowl:
6 cucumbers thinly sliced
2-3 onions thinly sliced

Combine in saucepan:
3/4 cup vinegar (I usually use white)
1/3-2/3 cup sugar
1/2 cup water
1 Tbsp salt
1 tsp dried dill
Bring to boil and cook 1 minute.  Pour over onions and cucumbers.  Toss to coat.  Chill for 8+ hours.

Skinny Dip

White Chocolate Pudding (Fat Free*Sugar Free) - Prepare as directed with 2 cups Skim Milk
Fold in Cool Whip to taste (Free or Light)

Chill and serve with fruit.

Honey butter with a kick

Drench corn (or grilled shrimp) in the following:
A stick of melted butter with a couple teaspoons of honey, one finely copped jalepeno and zest from one lime.

Cucumber and Tomato Salad

I found this recipe from the Real Mom Kitchen blog...

Cucumber and Tomato Salad

• 3 medium sized cucumbers or 6 mini cucumbers (I used mini’s)
• 1 (10.5 oz) container of grape tomatoes, halved
• 1 medium red onion, finely diced
• 6 sprigs of fresh dill (you can sub 1 tsp dill weed but fresh is best here)
• 1 cup zesty Italian salad dressing
• Salt and pepper to taste

1. Quarter or halve the cucumbers depending on the size used, then slice into 1/4″ pieces.
2. Place the cucumbers in a bowl and add the grapes, onion, and dill.
3. Toss the cucumber mixture with the Italian dressing until evenly coated with salad dressing.  Add some salt and pepper to taste. Refrigerate for at least one hour before serving.  The longer the better.

Mexican Burrito Bowl

From Food.com

1 tablespoon unsalted butter
1 1/3 cups basmati rice
2 cups water
2 limes
1 onion
2 garlic cloves
1 (10 ounce) can diced tomatoes with green chilies
1 (14 ounce) can black beans
1/4 cup white wine (optional)
2 cups grilled chicken, pork or steak
fresh cilantro
mexican cheese
salsa
sour cream
tortilla chips

1 In a saucepan, combine the water, rice and juice from the 2 limes.
2 Bring rice mixture to a boil.
3 Reduce heat and simmer covered until all of the liquid is absorbed.
4 While the rice is cooking, chop the onion and the garlic.
5 In another saucepan, melt the butter.
6 Saute the onions and garlic until the onions are translucent.
7 Add the canned tomatoes, white wine and beans.
8 Simmer until most of the moisture boils off.
9 If including meat, dice up some grilled chicken or pork or steak.
10 To serve start with rice in bowl.
11 Top with bean/tomato mixture.
12 Top with meat if using and cheese, chopped cilantro, salsa, sour cream, etc.
13 Eat with chips.

510 calories per serving- makes 4 servings

Chicken Casserole

From Food.com

3 lbs boneless skinless chicken breasts
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of celery soup
1 (10 3/4 ounce) can 2% low-fat milk
1 1/2 cups chicken broth
1 (6 ounce) package cornbread stuffing mix, seasoned

1 Cook chicken using your preferred method. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
2 Preheat oven to 350 degrees F (175 degrees C).
3 In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
4 Bake in the preheated oven for 45 minutes.


244 calories per serving

One Dish Chicken Fajitas

From Food.com

1 (1 1/4 ounce) package fajita seasoning mix
2 boneless skinless chicken breasts
1 red pepper
1 yellow pepper
grated cheddar cheese
2 cups cooked rice
vegetable oil (for frying)

1 Chop chicken breast into chunks.
2 Fry chicken quickly until almost cooked through.
3 Remove chicken from pan.
4 Cook peppers for 2-3 minutes.
5 Put chicken back in pan with peppers.
6 Add fajita seasoning and 1/4 cup water.
7 Cook until chicken is done.
8 Put mixture over rice and top with grated cheese.


412 calories per serving

Crock Pot Pulled Pork

From Food.com


4 lbs pork roast (shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
barbecue sauce, for serving (optional)

Directions:
Prep Time: 30 mins

Total Time: 1 day
1 Slice one onion and place in crock pot.
2 Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
3 Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4 Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
5 Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.

TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave. Notes: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.

I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need.

You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.

335 Calories per serving

Three Cheese Macaroni

From the Food Network

Ingredients
1 large egg
1 12-ounce can evaporated whole milk
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
1/2 cup grated sharp cheddar cheese (2 ounces)
1/4 cup grated parmesan cheese (1 ounce)
1/2 head cauliflower, cut into small florets (4 cups)
4 cups medium pasta shells (9 ounces)
Directions
Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.


Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.


Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.


Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.


Per serving (about 1 1/3 cups): Calories 403; Fat 17 g (Saturated 10 g); Cholesterol 85 mg; Sodium 517 mg; Carbohydrate 41 g; Fiber 2 g; Protein 20 g

Turkey and Cranberry Wrap

Ingredients:
1 Tbsp dried cranberries
2 Tbsp fat-free cream cheese, at room temperature
1 8-inch whole grain tortilla
2 oz. deli-style roasted turkey breast
1/2 cup shredded romaine lettuce

Preparation:
1. Place the cranberries in a small microwave-safe bowl. Cover them with a small amount of water, and microwave on high for 15 seconds, just the soften the skins. Drain the water off. Mix the cranberries with the cream cheese.

2. Spread the cranberry and cream cheese mixture down the center of the tortilla. Next layer the turkey and lettuce on the tortilla.

3. Beginning with one end of the tortilla, wrap into a tube, folding the ends in towards the middle to keep the turkey and lettuce in place. Slice in half if you wish.

Serves 1

Per Serving Calories 203

Bowtie Pasta with Fresh Tomato and Basil

Ingredients:
1 16 oz. package bowtie pasta, uncooked
1 Tbsp olive oil
4 cloves of garlic, finely chopped
2 lb. tomatoes, chopped (4 cups)
3/4 cup chopped yellow bell pepper (1/2 of a large pepper)
1/4 cup chopped basil
1/2 tsp ground black pepper
1/4 tsp salt
2 1/2 oz. shaved mozzarella cheese (2/3 cup)

Preparation:
1. Cook the pasta according to package directions. Drain.

2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook 2 minutes. Add the tomatoes and yellow pepper and cook an additional 6-7 minutes or until the peppers are tender.

3. In a large bowl, toss together the pasta, tomato mixture, basil, pepper, and salt. Stir in the mozzarella, and serve.

Makes 12 cups

Per Serving (1 1/2 cups) Calories 273

Low Calorie Chicken and Black Bean Burritos

1 tsp canola oil
2 garlic cloves, minced fine
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 cups cooked, chopped chicken breast
1 15-oz. can black beans, drained and rinsed
1 cup uncooked instant rice
1 14.5 oz. can diced tomatoes
3/4 cup salsa divided
1/3 cup water
1 1/2 tsp ground cumin
1/2 tsp dried oregano leaves
1 cup grated, part-skim mozzarella cheese
1/4 cup chopped, fresh cilantro
10 8-inch flour tortillas
Fat-free sour cream for garnish

1. Preheat the oven to 375°F.

2. Heat the oil in a large, non-stick skillet over medium-high heat. Add the garlic, onion, and green bell pepper, and cook five minutes, or until vegetables are tender.

3. Add the chicken, black beans, rice, tomatoes, 1/2 cup of salsa, and the next three ingredients, and reduce the heat to medium. Cook for 10 minutes, or until the rice is tender.

4. Remove from heat, and stir in the cheese and cilantro. Stir until the cheese is melted.

5. Spoon about 1/2 cup of the mixture into each of the tortillas, and roll the tortillas tightly. Place in a 9x13-inch baking dish, and top with the remaining salsa.

6. Bake at 375°F for 15 minutes, or until slightly crisp. Top with sour cream.

Serves 10

Per Serving Calories 173

Honey Nut Granola

Ingredients
4 cups rolled oats
1 cup sliced almonds
1 cup chopped pecans
1 cup raw sunflower seeds
1/3 cup canola oil
1/2 cup honey
1 teaspoon vanilla extract
1 tablespoon ground cinnamon

Directions
1.Preheat oven to 300 degrees F (150 degrees C).
2.In a large bowl, stir oats, nuts and sunflower kernels together. In a separate bowl, mix together oil, honey, vanilla and cinnamon. Add to dry ingredients; mix well. Spread mixture onto two ungreased baking sheets.
3.Bake in preheated oven, for 10 minutes, remove from oven and stir. Return to oven and continue baking until golden, about 10 minutes. Remove from oven and let cool completely before storing.

Taco Stuffed Shells

16 jumbo pasta shells
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 cup water
1 (16 ounce) can refried beans
3/4 cup shredded Cheddar cheese
1 (16 ounce) jar salsa, divided
1/4 cup sliced green onion
1/4 cup shredded Cheddar cheese
1/2 cup sour cream (optional)

Directions
1.Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
2.Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
3.Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
4.Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

Healthy Meals From Jacee

Breakfast Ideas
2 eggs (egg whites are less fattening) - add dill, salt and pepper to taste and any piece of fruit (orange, 5 strawberries, half of an apple, banana etc.)

1/2 cup of oatmeal- top with pure maple syrup & chopped pecans. Any fruit or you can put strawberries in the oatmeal

1/2 cup of granola cereal with chopped up apples in it, and some milk

Lunch Ideas
Green salad with any vegetables in it- any light dressing on it, but not too much. (remember dressings add up in calories fast, so be careful.) Or some vinegar with salt and pepper.

5 or 6 Triscuts or any low calorie cracker. (I like the cracked pepper triscuts, they are amazing to just eat with a salad instead of bread) 1/2 cup of low fat cottage cheese, with chopped up tomatoes and salt/pepper in it. (yummy) or you can put some yogurt in the cottage cheese too. (sounds gross but I love it.)

Tuna and crackers/ pickles! Only have about 7 or 8 crackers with it. (Triscuts are good with this also. And Albacore Tuna (Costco) is the best.


Dinner Ideas
1 chicken breast with some light BBQ sauce or light ranch, whichever you like to dip your chicken in. 1/2 or a little less of brown rice with some salt and pepper on it. OR you can just do some steamed/ non steamed veggies with it.

1 sliced tomato
1/2 sliced cucumber
1 string cheese OR you can have some almonds with it. ( put some salt/ pepper on the Tomatoes & cucumbers and you can dip them in Hummus if you like that.)

Another salad with chicken in it.
½ sweet potato with light butter and cinnamon

Vegetable soup or cream of broccoli soup/ tomato soup. (any low calorie soup is good for a change). 2 or 3 celery sticks with some hummus or ranch.

Chicken Puffs

4 or 5 chicken breasts
8 oz cream cheese
1 stick butter
2 pkgs. Crescent rolls
1 can cream of chicken soup
½ c mushrooms
½ c green onion

Cook chicken in oil with seasoning, cut into cubes. In a saucepan mix cream cheese and butter on low heat, add chicken, mushrooms, and onions, stir. Unroll crescent rolls and spoon mixture into rolls, pinch corners shut to form pockets. Bake at 375 for 12-15 minutes. In a saucepan mix soup and ½ can milk, warm and pour over pockets after cooking.

Tip: only put sauce on those you plan to eat immediately so they don’t get soggy.

Chicken Casserole

4 chicken breasts
1 can cream of mushroom soup
8 oz sour cream
1 pkg. stove top stuffing
3 oz grated mozzarella cheese

Prepare stuffing to pkg. directions. Combine chicken pieces, soup and sour cream. Place in casserole dish cover with stuffing, top with cheese. Bake at 350 for 35-40 minutes.

Mashed Potato Casserole

10 medium red potatoes peeled and quartered
1 (8 oz) pkg. cream cheese, softened
¼ c sour cream
¼ c milk
2-3 tbsp butter
salt and pepper to taste

Boil potatoes 15 minutes drain and mash. Add cream cheese, sour cream, milk, salt and pepper. Beat at medium speed until smooth. Spoon into greased pan, drizzle with butter and bake at 350 for 30 min or until brown.

Apricot Mist

1 can (46 oz) apricot nectar
1 can (46 oz) pineapple juice
3 cans (6 oz) frozen limeade concentrate
3 (28 oz) bottles ginger ale.

Combine juice in a punch bowl, stir in ginger ale. Add ice and float lime slices and whole strawberries on top.

Cranberry Punch

4 c cranberry juice cocktail
1 ½ c sugar
4 c pineapple juice
2qt ginger ale

Combine cranberry juice and sugar, stir till sugar is dissolved. Add pineapple juice. Chill. Pour into punch bowl and add ginger ale just before serving.

OVERNIGHT PULL APARTS

12 to 16 frozen white roll dough (still frozen)
1 (3.4 oz.) package vanilla instant pudding
¼ cup sugar
¼ cup dried cranberries
1 orange rind, grated
½ cup butter or margarine, melted
Sprinkle cranberries in the bottom of a greased bunt pan. Arrange rolls evenly in pan. Mix sugar and dry pudding together and sprinkle over rolls. Combine orange rind with melted butter and spoon over rolls. Cover pan with sprayed plastic wrap. Place pan in cold oven overnight (8 to 10 hours). Remove rolls from oven. Preheat oven to 350 degrees. Remove plastic wrap from pan and bake for 25 min. Immediately invert pan onto a serving platter. Cool slightly and drizzle with frosting.
Frosting
1 cup powdered sugar
1 tablespoon melted butter
2 tablespoons fresh orange juice

For a cinnamon flavored version you can use:
¾ chopped nuts in place of the cranberries 4 oz package of butterscotch pudding in place of vanilla pudding, and sugar ½ cup packed brown sugar and 2 teaspoons cinnamon in place of the orange rind Then you don’t even need the frosting, but if you really want it use milk in place of the orange juice

Raspberry Pie

3 c fresh raspberries
1 baked pie shell
2 Tbsp raspberry jello
1 c water
1 sugar
3 Tbsp corn starch
cool whip

Mix all ingredients in a small saucepan. Heat until bowling, stir until thickened. Cool. Stir in raspberries. Pour into pie shell. Top with cool whip.

Bacon wrapped shrimp

5 slices bacon sliced in half length wise and across
20 large shrimp

wrap bacon around shrimp, secure with a toothpick
Bake at 350 for 20 minutes, serve hot.

Creamy Peach Dessert

Crust:
2 ½ cups crushed graham crackers
1 cube margarine melted
6 Tbsp powdered sugar

Mix well and press ¾ of this mixture into 9x13 pan. Save rest for topping.

In saucepan mix:
2 cups water
2 tbsp cornstarch
1 c sugar

Cook until thickened, remove from heat, then add: 1 3 oz. package Peach Jello Stir well. Allow to cool, add 4 Cups sliced peaches Spread mixture over crust, let set for two hours.

Mix: 8 oz cream cheese 3 tbsp milk, 1 c powdered sugar. Mix well, fold in: 2 Cups Cool Whip. Spread on Peach mixture, sprinkle with reserved crumbs. Let chill for 2 hours.

Perfect Pumpkin Pie

1 graham cracker pie crust
1 can (15 oz) pumpkin
1 can (14 oz) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt

Preheat oven to 425°F. With mixer, beat pumpkin, condensed milk, eggs, spices and salt. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°F; bake 35 to 40 minutes longer or until knife inserted 1" from crust comes out clean. Cool. Garnish as desired. Refrigerate leftovers.

Chocolate Raspberry Cheesecake

1 Chocolate Pie Crust (6 oz.)
6 oz. cream cheese, softened
1 can (14 oz.) sweetened condensed Milk (NOT evaporated milk)
1 egg
3 Tbsp. lemon juice
1 tsp. vanilla extract
1 cup fresh or frozen raspberries
Chocolate Glaze**

Preheat oven to 350°F. With mixer, beat cream cheese until fluffy; gradually beat in condensed milk until smooth. Add egg, lemon juice and vanilla; mix well. Arrange raspberries on bottom crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool. Top cheesecake with Chocolate Glaze; chill. Garnish as desired. Refrigerate leftovers


** Chocolate Glaze: In small saucepan, over low heat, melt 2 (1 oz. each) squares semisweet baking chocolate with ¼ cup whipping cream. Cook and stir until thickened and smooth. Remove from heat.

Homemade Teriyaki Sauce

¼ c brown sugar
¼ c soy sauce
2 Tbsp lemon juice
1 Tbsp oil
¼ tsp ginger
1 garlic clove
1 can pineapple chunks

Mix together

Mom’s Stuffing

This is the best part of Thanksgiving for me. My mom makes the BEST stuffing. Even people that don't like stuffing change their mind after having this. There's nothing special about the recipe, it's just SO yummy!

1 bag of stuffing bread crumbs (Ms. Cubbisons or Mom’s)
½ c cut up celery
½ c onion
½ pound sausage fried
1 can chicken broth
1 stick margarine

Mix together bread crumbs, celery, onion and sausage, melt butter and combine with chicken broth pour over bread crumb mixture. Butter bottom of tin foil or baking dish with 2 Tbsp butter wrap up stuffing. Bake 45-60 minutes at 325.

Strawberry Spinach Salad

3 Tbsp lemon juice
6 Tbsp vegetable oil
¼ c sugar
1 pkg. spinach
2 c sliced strawberries

Put lemon juice and sugar in blender, with blender running add the oil in a steady stream, process until thickened slightly. Combine spinach & strawberries in large bowl and drizzle with dressing. Top with sugar roasted walnuts and feta cheese if desired.

Chocolate, Chocolate Chip Zucchini Bread

2 c sugar
1 tsp soda
¼ tsp baking powder
2 Tbsp Cocoa
2 c grated zucchini
1 Tbsp Vanilla
3 c flour
1 tsp salt
1 Tbsp cinnamon
3 eggs
1 c + 2 Tbsp Oil

Sift dry ingredients; add liquids bake at 350 in 2 greased & floured loaf pans 45-50 minutes. Wrap in foil while still warm.

Salsa

This recipe is from my step-mom, Kim.

2 lbs tomatoes
1 large onion
2 cups lightly packed cilantro
1 Tbsp lime juice
3 cloves garlic
Salt

Blend together, chill.

Ribs with Plum Sauce

5-6 lbs spare ribs
¾ c soy sauce
¾ c plum jam or apricot preserves
¾ c honey
clove garlic

Place everything in crock pot and cook on HIGH 4-6 hours.

Crock Pot Pork Chops

6 pork chops
4-5 potatoes peeled and sliced
1 can cream of mushroom soup
½ soup can milk

Place chops and potatoes in crock pot, cover with soup mixture cook 6-7 hours on high

Cucumber Pita Wedges

1pkg. cream cheese (8oz) softened
2 Tbsp Italian dressing mix
4 whole pitas
1-2 cucumber slices peeled and cut into 1/8 inch slices
Lemon pepper

Beat cream cheese and dressing mix in bowl until combined. Split pitas in ½ forming 2 circles. Spread mixture over pitas, top with cucumbers and lemon pepper. Slice into 6 wedges.

Mustard- Apricot Pork Chops

1/3 c apricot preserves
2 Tbsp Dijon mustard
4 pork chops
3 chopped green onions

In a saucepan over low heat cook preserves & mustard until melted. Broil chops 4 inches from heat for 5 minutes. Brush with ½ the sauce turn and broil 5 more minutes brush with remaining sauce. Broil 2-4 minutes more, top with onions and serve with rice.

Shrimp Pasta Salad

1 pkg. shell noodles
shrimp about 20 large cut in pieces
2-3 green peppers
3 hard boiled eggs
1 pkg. frozen peas
salt and pepper to taste
Mayonnaise until desired consistency

Mix.

Café Rio Pork Take 2

2 ½ pounds pork
1/8 tsp garlic salt
1/8 tsp pepper
1/3 c water
1/8 tsp salt
½ c green chili sauce
½ c brown sugar

Cook pork in water and seasonings in crock pot on high for 4 hours or low for 7. Drain. Shred pork stir in brown sugar and chili sauce. Serve with your favorite burrito/taco toppings. Can be frozen.

Salsa

This recipe comes from a friend of mine, Leann McFalls. Yummy!
3- 4 ripe tomatoes
1-2 green peppers
1-2 red peppers
3-4 green onions
1 large onion
1 jalapeno pepper
crushed red pepper to taste
garlic to taste

Chop all ingredients and mix, let sit overnight. Salsa gets hotter as it sits.
is recipe is from my friend Leann McFalls...yummy!

Stuffed Pork Chops

4 pork chops
3 c soft bread crumbs
2 Tbsp chopped onion
¼ c melted butter
¼ c milk
¼ tsp poultry seasoning
1 can cream of mushroom soup
1/3 c water

Brown pork chops on both sides, place in shallow baking dish. Mix bread crumbs, onion, butter, milk, and seasoning. Place a mound of stuffing on each pork chop. Mix soup and water together pour over chops. Bake at 350 for 1 hour.

Cookies and Cream Cheesecake

1 pkg. chocolate sandwich cookies (Oreos)
2 Tbsp butter
4 pkg. (8oz) cream cheese
1 c sugar
1 tsp vanilla
4 eggs


Place 20 cookies in food processor, cover, process until finely ground. Add butter, mix well. Press into bottom 13 x9 pan. Coarsely chop remaining 15 cookies- set aside. Mix cream cheese, sugar and vanilla with mixer until well blended, add eggs mix until blended. Stir in 1 ½ cups of the chopped cookies. Pour onto crust sprinkle with remaining cookies. Bake at 350 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars. Tip- Line pan with foil for easy removal of bars.

Candy Popcorn

2 cubes butter
2 batches popcorn
3 c marshmallows
½ c Karo Syrup
1 c sugar

Mix ingredients together and heat, pour over popcorn

Pistachio Mallow Salad-Waldorf Salad

1 pkg. (4-serving size) Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz.) crushed pineapple in juice, undrained
½ cup walnuts, chopped
3 ¼ cups miniature marshmallows, divided
2 tubs (8 oz. each) cool whip, thawed
Maraschino cherries with stems, for garnish

STIR pudding mix, pineapple with juice, nuts and 1 cup of marshmallows in large bowl until blended. Gently stir in 1 tub of whipped topping.

MIX remaining tub of whipped topping and 2 cups of marshmallows in separate bowl; reserve 1/2 of the mixture for garnish. Spoon 1/2 of the pudding mixture in large serving bowl. Top with remaining marshmallow mixture and remaining pudding mixture. Garnish with reserved marshmallow mixture, marshmallows and maraschino cherries.

REFRIGERATE until ready to serve.

Sesame Cucumber Salad

8 c thinly sliced cucumbers
1 tbsp salt
2 green onions, sliced
1 garlic clove, minced
2 to 3 tablespoons soy sauce
2 tbsp vinegar
1 tbsp vegetable oil
1 tbsp sesame seeds, toasted
1/8 tsp cayenne pepper

Place cucumbers in a colander. Set the colander on a plate; sprinkle cucumbers with salt and toss. Let stand for 30 minutes. Rinse and drain well. In a bowl, combine the onions, garlic, soy sauce, vinegar, oil, sesame seeds and cayenne. Add cucumbers and toss to coat. Cover and refrigerate until serving.

All-American Flag Dessert

4 cups boiling water, divided
2 pkg. (4-serving size each) JELL-O Brand Berry Blue Flavor Gelatin
2 pkg. (4-serving size each) JELL-O Brand Gelatin, any red flavor
3 cups ice cold water, divided
1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin
1 tub (8 oz.) cool whip, thawed

STIR 1 ½ cups boiling water into blue and red gelatin in separate bowls at least 2 minutes until completely dissolved. Stir 1-½ cups ice cold water into each bowl.

SPRAY 13x9-inch pan with no stick cooking spray; place on cookie sheet. Pour red gelatin into pan. Refrigerate 45 minutes until set but not firm (should stick to finger when touched). Refrigerate blue gelatin in bowl 45 minutes. MEANWHILE stir remaining 1 cup boiling water into lemon gelatin in bowl at least 2 minutes until dissolved. Refrigerate 25 minutes or until slightly thickened (consistency of unbeaten egg whites), stirring occasionally, Stir in whipped topping with wire whisk, Gently spread over red gelatin in pan, Refrigerate 10 minutes or until set but not firm, Gently spoon thickened blue gelatin over lemon gelatin mixture in pan. REFRIGERATE 6 hours or overnight until firm.Unmold. Decorate with additional whipped topping, strawberries and blueberries to resemble a flag.

Red, White and Blue Parfaits

2 cups boiling water
1 pkg. (4-serving size) JELL-O Brand Berry Blue Flavor Gelatin
1 pkg. (4-serving size) JELL-O Brand Gelatin, any red flavor
1 tub (8 oz) cool-whip topping, thawed
8 JET-PUFFED Marshmallows
1 cup cold water
Colored sugar

STIR 1 cup boiling water into each package of gelatin in separate bowls 2 minutes or until completely dissolved. Stir 1/2 cup cold water into each bowl of gelatin. Pour into separate 8-inch square pans. Refrigerate 3 hours or until firm. Cut each pan into 1/2-inch cubes.

LAYER blue gelatin cubes, 2 cups of the whipped topping and red gelatin cubes in 8 dessert dishes. Dollop each with remaining whipped topping.

FLATTEN marshmallows; cut into star shapes, Moisten slightly and sprinkle with colored sugar. Place on top of parfaits. Refrigerate until ready to serve. Makes 8 servings,

Mexican Crockpot Chicken

4 Chicken Breasts
1 can drained Black Beans
1 can drained Corn
16 oz Salsa

Cook in crockpot on low for 4-6 hours.  Take chicken out, shred and place back in crockpot. 

Optional Add-In:
4 to 8 oz Cream Cheese  (I like to leave the cream cheese out, but at this point you can add the cream cheese in and mix until smooth.)

Serve with warmed tortilla shells.  You can also serve with cheese, sour cream and quacomole. 

Chicken with Curry Dill Sauce

2 tbsp butter or margarine
2 tbsp all purpose flour
1/8 tsp salt
Dash pepper
1 c milk
¼ cup mayonnaise
½ teaspoon dill weed
¼ teaspoon curry powder
6 bone in chicken breast halves
1 tablespoon vegetable oil

In a saucepan over medium heat, melt butter. Add the flour, salt and pepper; stir until smooth. Gradually add milk and bring to a boil. Boil and stir for 2 minutes. Remove from the heat. Add the mayonnaise, dill and curry; stir until smooth. Set aside. In a skillet over medium heat, brown chicken in oil. Place in a greased shallow 3-qt. baking dish. Pour sauce over chicken. Bake, uncovered, at 350 for 50-60 minutes or until meat juices run clear

Cool Veggie Pizza

1 pkg. (8oz) refrigerated crescent roll dough
1 pkg. (8oz) cream cheese, softened
1 ½ tsp mayonnaise
1 pressed garlic clove
1 tsp dried dill weed
salt and ground black pepper to taste
2 c assorted veggies: zucchini, broccoli, green onions, green or red bell pepper, mushrooms, cucumber, carrot or tomato

Preheat oven to 350. Unroll crescent roll dough and divide into triangles. Press into pan or pizza stone. Bake 12-15 minutes or until lightly golden, remove from oven and cool completely. In a bowl combine remaining ingredients (except veggies) mix well. Spread mixture on crust, top with chopped veggies. Refrigerate 30 minutes or until ready to serve.

Lemon Cheese Bread

1 pkg. (1/4 ounce) active dry yeast
3 tbsp warm water
¼ cup sugar
1/3 cup milk
¼ cup butter or margarine, melted
2 eggs
½ tsp salt
3 to 3 ½ cups all-purpose flour, divided

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add sugar, milk, butter, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough of the remaining flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, beat filling ingredients in a mixing bowl until fluffy; set aside. Punch dough down. On a floured surface, roll into a 14-in. x 12-in. rectangle. Place on a greased baking sheet. Spread filling down center third of rectangle. On each long side, cut 1-in.-wide strips, 3 in. into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes. Bake at 375 for 25-30 minutes or until golden brown. Cool. Combine icing ingredients; drizzle over bread. Filling: 2 pkg. (one 8 oz, one 3 oz) cream cheese softened, ½ c sugar, 1 egg, 1 tsp grated lemon peel. Icing: ½ c confectioner’s sugar, 2-3 tsp milk, ¼ tsp vanilla extract.

Northwest Salmon Chowder

½ c each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter or margarine
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1 ½ tsp salt
½ tsp pepper
¼ to ¾ teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1 ¾ to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed

In a large saucepan, sauté celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, 'pepper and dill; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through.

Peanut Butter Cookies

1 cup shortening
1 cup peanut butter 1 cup sugar
1 cup packed brown sugar
3 eggs
3 cups all-purpose flour
2 tsp baking soda
¼ tsp salt

In a mixing bowl, cream shortening, peanut butter and sugars. Add eggs one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture. Roll into 1 ½ inch balls and place 3 in apart on ungreased baking sheets. Flatten with a fork. Bake at 3750 for 10-15 minutes or until bottoms are lightly browned. Move to wire racks to cool. Yield: about 4 dozen.

Creamy Mashed Potato Bake

3 c mashed potatoes
1 c sour cream
¼ c milk
¼ tsp garlic powder
1 1/3 c French fried onions
1 c shredded cheddar cheese

Combine mashed potatoes, sour cream, milk, and garlic powder. Spoon ½ the mixture in 2 qt casserole dish, sprinkle with 2/3 c French fried onions and ½ c cheeses. Top with remaining potatoes. Bake 30 minutes at 350 or until hot. Top with remaining onions and cheese, bake 5 more minutes.

SWEET & SOUR SHRIMP

1 lb. medium raw shrimp, peeled and deveined
1(20 oz) can juice-pack pineapple chunks, drained, reserving juice
¾ c cold water
1/3 cup lemon juice from concentrate
1/3 cup firmly packed light brown sugar
3 Tbsp each soy sauce & cornstarch
1/8 tsp. ground ginger
1 (8 oz.) can sliced water chestnuts, drained
1 green bell pepper, cut into chunks

In a large skillet combine reserved pineapple juice, water, lemon juice, sugar, cornstarch, soy sauce & ginger. Over medium heat, cook & stir until thick & clear. Add shrimp; cook 3 minutes. Add remaining ingredients; heat through. Serve with cooked rice.

Chili

2 can kidney beans
2 can stewed tomatoes
1 can diced tomatoes (Italian style)
2-3 cans tomato sauce
1 can tomato paste
1-2 lbs ground beef

Place in crock pot and cook.

Thanks Brandie

Brandie's Chicken Enchilada's

2 (15 oz) cans Enchilada Sauce
1 can Campbell’s fiesta nacho cheese soup
8-10 tortillas
Lots of cheese
2-3 chicken breasts
1 can cream of chicken soup

Mix sauces in pan, heat until blended. Place chicken, cheese and some sauce in each tortilla, roll up. Top with remaining cheese and sauce bake 15-20 minutes at 350

Four Layer Chocolate Dessert

1 stick margarine
13 oz cool whip
1 c. flour
2 pkg. instant chocolate pudding
½ c. chopped nuts
3 c milk
8 oz. cream cheese
l c powdered sugar
chopped pecans for garnish

Melt margarine, add flour and chopped nuts. Pour in to 9 x 13 pan. Bake at 375 for 15 minutes. Cool completely. Cream together softened cream cheese, powdered sugar, and 1 cup Cool Whip. Spread over the first layer. Prepare chocolate pudding with milk, mix 2 minutes and pour over second layer. Spread rest of Cool Whip on top. Sprinkle with pecans, chill several hours before serving. Cut in squares.

Coconut Cake

1 White cake mix
1 (12 oz.)Cool Whip
1 can cream of coconut
8 oz. coconut

Mix and bake cake according to directions. Poke holes in cake when it is taken from the oven and pour cream of coconut over it. After it has cooled, top with the mixture made by combining the cool whip and coconut.

Banana Cream Brownie Squares

1 package (I5 ounces) brownie mix (plus ingredients to make brownies)
¾ c chopped dry roasted peanuts, divided
3 medium bananas, sliced, divided
1 ¼ c cold milk
1, package (5.1 ounces) Vanilla instant pudding and pie filling
1 container (8 ounces) frozen whipped toPPing, thawed, divided
12 whole strawberries

Preheat Oven to 350°F. Prepare brownie mix according to package directions; stir in ½ cup of the peanuts. Pour into 9" Square pan. Bake according' to package directions. Cool completely. Slice 2 bananas; place in single layer over brownies. In a bowl, whisk pudding mix into milk, beat until mixture begins to thicken. Gently fold in 2 ½ cups of whipped topping. Quickly spread pudding mixture over bananas. Refrigerate 30 minutes. Sprinkle with remaining cup peanuts. To serve, cut into squares; garnish with whipped topping Top each square with remaining banana slices and a strawberry fan.

Italian Vegetable Kebobs

1 medium zucchini, sliced
1 medium yellow squash, sliced
1 small red onion, cut into wedges
1 medium red or green bell pepper, cut into 1-inch pieces
¼ c fresh whole mushrooms
½ c Italian dressing, divided
¼ c parmesan cheese, grated
8 wooden or metal skewers
Chicken or beef (optional)

Alternately thread vegetables onto skewers. Baste with ½ of the dressing. Grill over medium heat 10 minutes or until vegetables are crisp-tender and meat is cooked (if using), turning occasionally. Remove kebobs from grill brush with remaining dressing and grate cheese over the top.

Quick Minestrone

1 c carrots, thinly sliced
1 small zucchini, sliced
½ c onion chopped
½ c sliced celery
2 cans (14.5 oz) chicken broth
2 c water
1 can (28 oz) diced tomatoes, undrained
1 can (15.5 oz) dark red kidney beans, rinsed and drained
1 c medium shell pasta uncooked
1 tsp each: dried oregano leaves and dried basil leaves
½ c Parmesan cheese, grated

Combine all ingredients in large pot. Bring to a boil; reduce heat. Cover and simmer 20-25 minutes or until vegetables are crisp-tender. Top with grated cheese.

Snappy Pumpkin Dessert

2 ½ c finely crushed gingersnaps (about 40 cookies)
½ c butter or margarine, melted
1 package (8 ounces) cream cheese, softened
½ c confectioners' sugar
2 tablespoons milk

TOPPING:
3 c cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
2 ½ tsp pumpkin pie spice
2 cups whipped topping
Additional whipped topping, optional

Combine gingersnap crumbs and butter; press into an ungreased 13 x 9 pan. Bake at 325for 10 minutes. Cool. In a mixing bowl, beat the cream cheese, confectioners' sugar and milk until fluffy. Spread over the crust. In another mixing bowl, beat milk and pudding mix for 1 minute. Add pumpkin and pie spice; beat until well blended. Fold in whipped topping. Spread over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.

Maple-Glazed Chicken Wings

2 to 3 pounds whole chicken wings
1 cup maple syrup
2/3 cup chili sauce
1/2 cup finely chopped onion
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 to 1/2 teaspoon crushed red pepper flakes

Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag or shallow glass container, combine remaining ingredients. Reserve 1 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover container; refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Grill chicken, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill, uncovered, for 8810 minutes or until juices run clear, basting and turning several times. Note: The wings may be baked in a 3750 oven for 30-40 minutes or until juices run clear.

Hawaiian Honey Burgers

1/2 cup honey
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1/4 teaspoon curry powder
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 pounds ground beef
1/4 cup soy sauce
1 can (23 ounces) sliced pineapple, drained
8 hamburger buns, split and toasted
Lettuce leaves, optional

In a bowl, combine the first six ingredients; add beef and mix well. Shape into eight 3/4-in.-thick patties. Grill the burgers, uncovered, over medium-hot heat for 3minutes on each side. Brush with soy sauce. Continue grilling for 4-6 minutes or until juices run clear, basting and turning several times. During the last 4 minutes, grill the pineapple slices until browned, turning once. Serve burgers and pineapple on buns with lettuce if desired.

Lemon Grilled Salmon

2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon salt, optional
1/4 teaspoon garlic powder
1 salmon fillet (1-1/2 pounds)
1/4 cup packed brown sugar
3 tablespoons chicken broth
3 tablespoons vegetable oil
3 tablespoons soy sauce
3 tablespoons finely chopped green onions
1 small lemon, thinly sliced
2 onion slices, separated into rings

Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. Place in a large reseal able plastic bag or shallow glass container. Combine brown sugar, broth, oil, soy sauce and green onions; pour over the salmon. Cover and refrigerate for 1 hour, turning once. Drain and discard marinade. Place salmon skin side down on grill over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork.

Healthy Meal Ideas shared from Angie A

Strawberry Yogurt Crunch
6 oz. carton of low calorie/low carb yogurt (I like Weight Watchers Brand)
½ c. low fat or fat free cottage cheese
6 strawberries (I don’t always use these)
½ c. oats or whole grain cold cereal (like Kashi, Special K)
Put it in a bowl and mix it all together.


Smoothies
1 c. water or skim milk
1 scoop protein powder (Vanilla is a good choice, mixes well with fruit. You can get some at Costco)
Fruit (I use the frozen strawberries from Costco a lot. I usually put 5 in. It’s also yummy to throw in a little bit of orange or coconut extract for extra flavor)
1/3 c. fiber cereal or oats
6 ice cubes
Combine and blend all ingredients together.


Egg Burrito
1 large low carb whole grain tortilla (La Tortilla Factory from Costco)
1 egg
4 egg whites
2 TB salsa 1 piece of fruit
Scramble eggs and place with salsa into tortilla. Crisp on each side in frying pan sprayed with cooking spray. Eat fruit on the side

Blueberry pancakes and eggs
1/3 c. whole grain pancake mix (We like the Kodiac pancake mix. I think Macey’s has it)
1/4 c. blueberries
1/3 c, water
2 TB sugar free syrup
1 egg
4 egg whites

Stir water and pancake mix. Stir in blueberries to pancake mix. Cook in pan with cooking spray and top with syrup. You can also use in waffle maker. Cook eggs as desired. Angie’s note – I don’t like eggs so I make the pancake and then have a Morningstar Farms ‘sausage’ patty instead. (That’s not real sausage, it’s made from tofu or veggies or something). If you like sausage you could have low fat turkey sausage. Also I don’t really like the blueberries in the pancake so I don’t put them in and I eat a piece of fruit on the side.


Sausage and Toast
2 low fat turkey sausages
1 piece whole wheat toast with butter or you could have a serving of whole grain cereal – Special K has a good variety
1 piece of fruit


LUNCH
PB & J with Fruit
2 pieces of whole wheat bread
2 T. natural peanut butter (Adam’s is a good brand)
Little bit of honey or sugar free jelly
1 serving fruit


Rice Bowls
I am giving you the measurements for 1 serving. To make this easier, triple the measurements of each ingredient and then save them in your fridge. That way you can just assemble the rice bowl during the week instead of cooking everything every day. You will end up having the same lunch 3 times in the week but that just makes everything easier I think.
Zesty Chicken Rice Bowl
½ c. cooked brown rice
2 TB fat free Zesty Italian dressing
4 oz. cooked chicken
6 cherry tomatoes
1 TB parmesan cheese

Cook chicken and brown rice separately. Stir in remaining ingredients into the cooked chicken and rice.

Tips: you can use the canned chicken from Costco. It is 99% fat free and works really well in the rice bowl. We like to throw the chicken in a skillet for a little bit before putting it in the rice bowl, that way it’s warm.

Mexican Rice Bowl
4 oz. cooked chicken
½ c. cooked brown rice
1/3 c. black beans
2 TB corn 1 TB fat free sour cream
2 TB salsa

Combine all ingredients together in a frying pan sprayed with cooking spray. Remove from pan when warmed and place in bowl.

Tip: again you can used the canned chicken. Also, we really like to use the ‘Stemables’ corn that you can get in the frozen section at the grocery store. It just steams in the bag in your microwave.

Cheesy Ranch Bowl
4 oz. cooked chicken
1/3 c. cooked brown rice
1 c. steamed cauliflower
1 TB fat free sour cream
1 t. low fat parmesan cheese
1 TB mozzarella cheese
1 t. ranch powder

Warm all ingredients together in a frying pan sprayed with cooking spray.

This one is my favorite. I eat the cauliflower on the side though with some spray butter and salt and pepper.


Some other ideas are:
A Subway ‘Fresh Fit’ menu choice sandwich with Baked potato chips

Grilled chicken breast with side salad. Use low fat dressing

Sandwiches: just make sure you are using whole wheat bread, low fat meat and low fat condiments. Have a side salad and piece of fruit with it.


DINNERS
BBQ Chicken & Sweet Potato Pie
4 oz. cooked chicken
2 TB low calorie/low carb bbq sauce
4 oz. sweet potato or 1 red potato
1 TB fat free sour cream

Marinate and cook chicken in BBQ sauce. Add sour cream to baked potato with no calorie/no carb sweetner like Truvia and cinnamon on top. Don’t use the sweetner/cinnamon if using the red potato.

Chicken Taco
4 oz. chicken
1/3 beans (kidney, black, navy or garbanzo)
2 TB corn
1 TB fat free sour cream
2 TB salsa
Corn tortilla

Grill chicken with a fresh lemon-lime squeeze and garlic powder. Slice chicken into thin strips. Add chicken & all other ingredients to a corn tortilla. Fold tortilla in half and crisp taco on each side in frying pan sprayed with cooking spray.

Canadian Bacon Pizza
1 low calorie/low carb whole grain pita pocket
3 TB pizza sauce
2 TB onion of choice
8 zucchini slices
4 oz cooked chicken
1 slice deli turkey
2 TB pineapple chunks
2 TB mozzarella cheese

Layer pizza sauce on top of pita. Stack all other ingredients on top. Cook in oven on pan with cooking spray. Bake at 375 for 25 minutes or until edges are crispy.

Lean Top Loin Pork Chops
4 oz. lean boneless pork chops (raw measurement)
1 TB low cal-carb steak sauce
4 oz red potato
1 TB fat free sour cream
¼ cup chopped onion of choice
1 TB chopped green onion
1 t. ranch powder
1 c. broccoli

Grill or bake pork chop. Add steak sauce to pork and top with fresh ground pepper. Boil or bake potato. Top potato with sour cream, onion, ranch powder, and fresh ground pepper. Broccoli on the side. Or…

Crock pot pork with bbq sauce, sour cream, ranch powder, onion, garlic and fresh lemon-lime squeeze. Replace potato with small low carb-cal whole grain tortilla. Add pork and sauce mixture creating a shredded pork burrito.

You can also use your normal recipes but just make some healthy tweaks to them. Like Spaghetti. Use Ronzoni ‘Smart Taste’ noodles or whole grain noodles. Use 93% lean hamburger. Have with broccoli or green beans and a piece of whole wheat toast.

SNACK
Nuts & Cheese
½ c. low fat or fat free cottage cheese
1/3 c. sliced red grapes
¼ banana sliced
2 TB slivered almonds

Combine fruit and cottage cheese and sprinkle almonds on top


Crunchy Ranch Dip
½ c. low fat or fat free cottage cheese
1 t. ranch powder
15 whole grain crackers like Small Kashi whole grain crackers or reduced fat Wheat Thins
8 baby carrots
8 cherry tomatoes
½ cucumber

Min in ranch powder to cottage cheese. Dip veggies and crackers into cottage cheese mixture.


Bean & Cracker Cheese Spread
16 whole wheat crackers
1 laughing cow low fat cheese wedge
2/3 c. shelled edamame beans
Dip cracker into cheese. Eat beans to the side warm or cold


You could also have:
1 piece of fruit and 1 string cheese
1 piece of fruit and 1 oz. lean beef jerky
20 almonds
1 piece of whole wheat toast with 1 T. of peanut butter
1 piece of fruit and 10 cashews or almonds
Protein Bar with 1 piece of fruit. I like the Zone bars at Costco

Homemade Ranch Dressing

8 oz Cream Cheese
2 cups Mayo
2 cups Buttermilk
2 tsp Garlic Salt
2 tsp Accent Seasoning
2-3 tsp Black Pepper

Mix with hand mixer until smooth.

Lemon Supreme Pie

1 unbaked deep-dish pastry shell (9 inches)

LEMON FILLING:
1 ½ cups sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1 ¼ cups water
2 tablespoons butter
2 teaspoons grated lemon peel
4 to 5 drops yellow food
coloring, optional
2/3 cup lemon juice

CREAM CHEESE FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1 ½ cups whipped topping
1 tablespoon lemon juice

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 4500 for 8 minutes. Remove foil' bake 5 minutes longer. Cool on a wire rack. In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to a boil over medium-high heat. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat• stir in butter, lemon peel and food coloring if desired. Gently stir in lemon juice (do not overmix). Cool to room temperature, about 1 hour. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator.

BLT Bites

16 to 20 cherry tomatoes
1 pound bacon, cooked and crumbled
1/2 cup mayonnaise or salad dressing
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese

2 tablespoons snipped fresh parsley

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours.

Creamy Sliced Tomatoes

1 cup mayonnaise
1/2 cup light cream
3/4 teaspoon dried basil or 1 ½ teaspoons chopped fresh basil, divided
Lettuce leaves
6 medium tomatoes, sliced
1 medium red onion, thinly sliced into rings

In a small bowl, combine mayonnaise, cream and half of the basil; mix well. Refrigerate. Just before serving, arrange lettuce, tomatoes and onions on individual salad plates. Drizzle dressing over: Sprinkle with remaining basil.

Raspberry Swirl Cheesecake Pie

Pastry for single-crust pie (9 inches)
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
3 tablespoons raspberry jam
Whipped topping, optional

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer. Remove from the oven; reduce heat to 350°. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into pastry shell. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam. Bake for 25-30 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Let stand at room temperature for 30 minutes before slicing. If desired, pipe whipped topping around pie

Hot Crabmeat Spread

1 cup half-and-half cream
2 packages (3 ounces each) cream cheese, softened
1 small onion, chopped
1 tablespoon mayonnaise
2 teaspoons prepared horseradish
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon minced fresh parsley
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/4 teaspoon pepper
8 to 10 drops hot pepper sauce
2 cans (6 ounces each) crabmeat, drained and cartilage removed
Assorted crackers

In a saucepan, combine the first 12 ingredients. Cook and stir over low heat until the mixture is smooth. Add the crab and heat through. Serve with crackers.

Wassil Take 2

1 bottle (64 ounces) cranberry juice
1 bottle (32 ounces) apple juice
1 can (12 ounces) frozen pineapple juice concentrate, undiluted
1 can (12 ounces) frozen lemonade concentrate, undiluted
3 to 4 cinnamon sticks 1 quart water, optional

In a large saucepan or Dutch oven, combine juices, lemonade and cinnamon sticks. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add water if desired. Serve hot or cold.

Creamy Sweet Potatoes

5 pounds sweet potatoes, peeled and cooked
4 eggs, lightly beaten
1/2 cup orange juice
1/2 cup butter or margarine, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg Dash salt
Marshmallows

In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish. Bake at 350 for 35-40 minutes or until set. Top with marshmallows; return to oven until they just begin to puff and melt, about 5-10 minutes.

Peppery Scalloped Potatoes

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 ½ cups milk
1/2 to 1 teaspoon salt
1/8 teaspoon cayenne pepper
5 cups thinly sliced peeled potatoes
1/4 cup butter or margarine, melted
1/4 cup all-purpose flour

In a small bowl, combine the soup, milk, salt and cayenne; set aside. Place a third of the potatoes in a greased 13-in. x 9-in. x 2-in. baking dish; layer with a third of the butter, flour and soup mixture. Repeat layers twice. Bake, uncovered, at 350 for 1 hour and 20 minutes or until the potatoes are tender.

Lincoln Log

1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded cheddar cheese
1/2 cup diced red onion
1 tablespoon Worcestershire sauce
1 teaspoon celery seed
1/2 cup chopped walnuts
2 to 3 fresh rosemary or parsley sprigs
Assorted crackers

In a mixing bowl, combine the cheeses, onion, Worcestershire sauce and celery seed; beat until fluffy. Cover and refrigerate for at least 2 hours. Shape into a 7-in. x 1-1/2-in. log; roll in walnuts. Insert rosemary or parsley sprigs for branches. Serve with crackers

Potato Salad

8 medium red potatoes, cubed
4 to 5 hard-cooked eggs, chopped
1 ½ cups mayonnaise
2/3 cup sour cream
3 tablespoons sugar
3 tablespoons cider or red wine vinegar
2 teaspoons prepared mustard
1 ½ teaspoons dried minced onion
1 teaspoon celery seed
Salt and pepper to taste

Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. Place in a bowl; add eggs. Combine the remaining ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for 6 hours or overnight.

Fancy Baked Potatoes

4 large baking potatoes
Vegetable oil
2 tablespoons butter or margarine
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar (2 ounces) diced pimientos, drained, divided
2 tablespoons snipped fresh or dried chives, divided

Rub potatoes with oil; place in a shallow baking pan. Bake at 400 for 1 hour or until tender. Cool. Cut in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell; set shells aside. In a mixing bowl, combine pulp, butter, sour cream and milk; beat until creamy. Stir in salt, pepper and half of the pimientos and chives. Spoon or pipe filling into shells. Return to baking pan. Bake at 350 for 35-40 minutes or until lightly browned. Sprinkle with remaining pimientos and chives.

Harvest Sweet Potato Soup

1 cup chopped celery
1/2 cup chopped onion
1 tablespoon vegetable oil
3 medium sweet potatoes (about 1 pound), peeled and cubed
3 cups chicken broth
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon salt, optional

In a Dutch oven or soup kettle, sauté celery and onion in oil until tender. Add remaining ingredients; bring to a boil over medium heat. Reduce heat; simmer for 25-30 minutes or until tender. Discard the bay leaf. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return all to pan and heat through.

Championship Bean Dip

1 can (16 ounces) refried beans
1 cup picante sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
3/4 cup sour cream
1 package (3 ounces) cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin
Tortilla chips and salsa

In a bowl, combine the first eight ingredients; transfer to a slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa.

Caesar Hot Artichoke Dip

2/3 cup Caesar-style salad dressing
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup grated Parmesan cheese
2/3 cup shredded Swiss cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup chopped tomatoes
1/4 teaspoon hot pepper sauce

Preheat oven to 350. In a medium mixing bowl, combine Caesar dressing, mayonnaise, sour cream and Parmesan cheese; blend well. Stir in Swiss cheese, artichoke hearts, tomatoes and hot pepper sauce. Pour mixture into an 8x8 inch baking dish. Bake 40 to 45 minutes in the preheated oven. Serve hot.

Thai Cucumber Salad

3/4 cup distilled white vinegar
1/3 cup sugar (superfine preferred)
1/2 tsp. crushed red pepper
1/4 tsp. salt
2 or 3 cucumbers
1/4 cup finely chopped onion
1/4 cup chopped salted roasted peanuts

In a large bowl, combine vinegar, sugar, crushed red pepper, and salt. Stir until sugar is dissolved and set aside. Score the cucumbers with a fork and slice into 1/4" thick, add the cucumbers and onions into the large bowl and refrigerate for 1 to 4 hours, stirring occasionally. Add the chopped peanuts and toss the salad just before serving.

Easy White Mousse

3 bars (6 ounces) white baking chocolate, broken up
1 ½ cups heavy whipping cream, divided
¼ cup powdered sugar
1 tsp. vanilla extract

Microwave baking bars and 1/2 cream in medium, microwave-safe bowl on medium- high (70%) power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth; cool completely. Beat remaining cream, powdered sugar and vanilla in small mixer bowl until still peaks form (do not over beat). Fold melted baking bar mixture into whipped cream; chill. Spoon into serving bowl or individual dishes.

NOTE: For soft-set mousse, beat cream just until soft peaks form. Layer firm or soft mousse with fresh berry slices.

Cheese Dip

I think this is a diet killer...
1 pound ground beef
1 pound sausage
2 lb. package of Velveeta Cheese
1- 8 oz. package Philadelphia cream cheese
1 - 12 oz. jar of Taco sauce (HOT)

Mix ground beef and sausage in a large frying pan. Drain grease and add the ingredients. Stir in melting cheese on low heat being careful not to burn.

Have several bags of corn chips ready for dipping

Mandarin Chicken Roll-ups

4 skinless, boneless chicken breasts
salt and pepper to taste
4 (10 inch) flour tortillas
1 (8 ounce) package cream cheese
1 (8 ounce) can mandarin oranges, drained
1 (8 ounce) can pineapple tidbits, drained
2 green onions, chopped
1/2 cup diced red bell pepper
1/2 cup salted cashews, chopped

Spray a skillet with vegetable spray. Salt and pepper chicken. Heat skillet over medium heat. Brown chicken breasts well on both sides, about 4 minutes per side, or until cooked through. Remove from skillet and set aside. Spread tortillas evenly with cream cheese. (this will be the "glue" to hold everything together.) Cut chicken into small pieces and divide between the tortillas, leaving about 1 1/2 inches of tortilla uncovered on one side. Top chicken with Mandarin oranges, pineapple, green onions, bell peppers and cashews. Roll up tightly. Wrap tightly in plastic wrap and refrigerate for about 30 minutes before serving

Caramel Apple Cheesecake

1 can (21 oz.) Apple Fruit Filling, divided
1 - 9" or 10" graham cracker crust
2 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
1/4 tsp. vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves plus 2 Tbsp. chopped pecans

Preheat oven to 350. Reserve 3/4 cup apple filling. Spoon remaining filling into crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and mix well. Pour over apple filling. Bake 35 minutes or until center is set. Cool to room temperature. Mix reserved apple filling and caramel topping in a small saucepan. Heat, about 1 minute. Arrange apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Refrigerate until ready to serve. Makes 8-12 servings.

Creamy Mushroom-Garlic Chicken

1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 oz.) Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk


Heat in Medium skillet over medium-high heat, heat oil. Add chicken and cook 8 minutes or until browned. Set aside. Pour off fat. Add soup and milk. Heat to boil. Return chicken to pan. Reduce to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with rice or noodles

15-Minute Chicken and Rice Dinner

1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) Cream of Chicken
1 1/2 cups water
1/4 tsp. each paprika and pepper
1 1/2 cups uncooked instant rice
2 cups fresh or frozen broccoli flowerets

Heat oil In skillet. Add chicken and cook until browned. Remove Chicken.
Add soup, water, paprika and pepper. Heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper. Cover and cook over low heat 5 min. or until done.

Peanut Butter Cup Cookie Ice Cream Pie

1 ready made chocolate pie crust
½ cup creamy peanut butter
¼ cup honey
1 cup Keebler Chips Deluxe with Peanut Butter Cups Cookies, chopped
1 quart vanilla ice cream, softened
1 6-oz. Chocolate Fudge Topping
1 container cool whip

Place mixing bowl in freezer. In separate bowl, mix peanut butter and honey. Chop cookies into coarse pieces. Put softened ice cream in bowl from freezer, add peanut butter and honey mixture and chopped cookies. Mix on low with electric mixer until blended. Spoon half of ice cream mixture into crust. Layer with fudge topping. Spoon remaining ice cream mixture into pie crust. Garnish with cool whip. Freeze leftovers.

Chicken Quesadillas & Fiesta Rice

1 lb. skinless, boneless chicken breasts, cubed
1 can (10 3/4 oz.) Cheddar Cheese Soup
1/2 cup Salsa (Medium)
10 flour tortillas (8")
Fiesta Rice

Preheat oven to 425°F. In nonstick skillet over medium-high heat, cook chicken 5 min. or until done and juices evaporate, stirring often. Add soup and salsa. Heat through. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 cup soup mixture. Spread to within 1/2" of edge. Moisten edges of tortillas with water. Fold over and seal. Bake 5 min. or until hot. Serve with Fiesta Rice.

Fiesta Rice: In saucepan heat 1 can Campbell's Condensed Chicken Broth, 1/2 cup water and 1/2 cup Salsa to a boil. Stir in 2 cups uncooked minute rice. Cover and remove from heat. Let stand 5 min.