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.
Thursday, July 21, 2011
Wednesday, July 20, 2011
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.
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.
Monday, July 18, 2011
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.
Fold in Cool Whip to taste (Free or Light)
Chill and serve with fruit.
Sunday, July 17, 2011
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.
A stick of melted butter with a couple teaspoons of honey, one finely copped jalepeno and zest from one lime.
Saturday, July 16, 2011
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
- Quarter or halve the cucumbers depending on the size used, then slice into 1/4″ pieces.
- Place the cucumbers in a bowl and add the grapes, onion, and dill.
- 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.
Thursday, July 7, 2011
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
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
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
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
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
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
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
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
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
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