Praline Sweet Potato Casserole
1 40 oz can of sweet potatoes, drained
1/3 cup sugar
2 tbsp butter
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp salt
2 eggs
Topping:
3/4 cup packed brown sugar
1/4 cup chopped pecans
3 tbsp flour
2 tbsp butter
1. Preheat oven to 350*. Spray a shallow 1 1/2 quart casserole dish with nonstick cooking spray.
2. In a bowl, mash potatoes, stir in sugar, butter, vanilla, cinnamon, salt and eggs. Spoon into prepared dish. Mix together topping ingredients and sprinkle over the top. Bake for 30 minutes or until heated through and topping is browned.
Makes 6 servings
This stuff is awesome. It is very sweet and rich, and should be a dessert not a side dish. The only subbing I do is occasionally use egg beaters instead of eggs and use the <a href="http://www.bakeittobelieveit.com/BakingGame/#/product/faqs">ICBINB</a> baking butter. You can substitute Splenda I'm sure, but I have never, nor will I try that substitution. I'm anti-splenda.
Wednesday, August 25, 2010
Lemon Chicken with Pasta
Lemon Chicken with Pasta
1 1/2 cups uncooked medium pasta shells
1/4 cup dry bread crumbs
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 pound boneless skinless chicken breasts, cubed
6 tsp canola oil, divided
1 medium onion, chopped
2 tbsp all purpose flour
1 cup reduced fat chicken broth
1/4 cup lemon juice
1/4 cup shredded Parmesan cheese
1. Cook pasta according to package directions. Meanwhile, in a large resealable bag, combine the bread crumbs, garlic powder, salt and pepper. Add chicken a few pieces at a time, and shake to coat.
2. In a large nonstick skillet coated with nonstick cooking spray, saute chicken in 4 tsp oil until juices run clear. Remove and keep warm.
3. In the same skillet, cook onion in remaining oil over medium heat until tender. Sprinkle with flour; stir until blended. Gradually stir in broth and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Drain pasta; toss with lemon sauce. Serve with chicken, sprinkle with cheese.
makes 4 servings
Cal 428; fat 12; fiber 2
I loved this, it was creamy, and lemony and just all around fabulous. It was something that you would expect to find on a resturant menu. My husband thought it was a little too lemony, so if you aren't a fan of the tart stuff, I would use a little less than the 1/4 cup of lemon juice called for.
1 1/2 cups uncooked medium pasta shells
1/4 cup dry bread crumbs
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 pound boneless skinless chicken breasts, cubed
6 tsp canola oil, divided
1 medium onion, chopped
2 tbsp all purpose flour
1 cup reduced fat chicken broth
1/4 cup lemon juice
1/4 cup shredded Parmesan cheese
1. Cook pasta according to package directions. Meanwhile, in a large resealable bag, combine the bread crumbs, garlic powder, salt and pepper. Add chicken a few pieces at a time, and shake to coat.
2. In a large nonstick skillet coated with nonstick cooking spray, saute chicken in 4 tsp oil until juices run clear. Remove and keep warm.
3. In the same skillet, cook onion in remaining oil over medium heat until tender. Sprinkle with flour; stir until blended. Gradually stir in broth and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Drain pasta; toss with lemon sauce. Serve with chicken, sprinkle with cheese.
makes 4 servings
Cal 428; fat 12; fiber 2
I loved this, it was creamy, and lemony and just all around fabulous. It was something that you would expect to find on a resturant menu. My husband thought it was a little too lemony, so if you aren't a fan of the tart stuff, I would use a little less than the 1/4 cup of lemon juice called for.
Taco Pasta Shells
Taco Pasta Shells
18 uncooked jumbo pasta shells
1 1/2 pounds lean ground beef
1 bottle (16 oz) taco sauce, divided
3 oz fat free cream cheese, cubed
2 tsp chili powder
3/4 cup shredded reduced fat Mexican cheese blend, divided
20 baked tortilla chip scoops, coarsely crushed
1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir until blended. Stir in 1/4 cup cheese blend.
2. Drain pasta and rinse with cold water; stuff each shell with about 2 tbsp beef mixture. Arrange in an baking dish coated with cooking spray. Spoon remaining taco sauce over the top.
3. Cover and bake at 350* for 20 minutes. Uncover; sprinkle with remaining cheese blend. Bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with chips.
Makes 18 shells, 3 per serving
Cal 384; fat 13; fiber 3
These things are fabulous. We like them the best with Pace brand taco sauce. I also use the ground turkey and I typically only use a 1 pound package and it's more than enough to stuff the shells with.
18 uncooked jumbo pasta shells
1 1/2 pounds lean ground beef
1 bottle (16 oz) taco sauce, divided
3 oz fat free cream cheese, cubed
2 tsp chili powder
3/4 cup shredded reduced fat Mexican cheese blend, divided
20 baked tortilla chip scoops, coarsely crushed
1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir until blended. Stir in 1/4 cup cheese blend.
2. Drain pasta and rinse with cold water; stuff each shell with about 2 tbsp beef mixture. Arrange in an baking dish coated with cooking spray. Spoon remaining taco sauce over the top.
3. Cover and bake at 350* for 20 minutes. Uncover; sprinkle with remaining cheese blend. Bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with chips.
Makes 18 shells, 3 per serving
Cal 384; fat 13; fiber 3
These things are fabulous. We like them the best with Pace brand taco sauce. I also use the ground turkey and I typically only use a 1 pound package and it's more than enough to stuff the shells with.
South of the Border Casserole
South of the Border Casserole
1 tsp olive oil
1 pound extra lean ground beef
3/4 cup diced onion
3/4 cup diced sweet green peppers
2 seeded, fresh jalapeno peppers, minced
1 (28 oz) can whole tomatoes
2 cups nonfat sour cream
1 tbsp honey
1 tbsp chili powder
1/2 tsp salt
8 oz uncooked penne or macaroni pasta
1. Add the olive oil to a nonstick pan and place over medium high heat.
2. Add the ground beef, breaking it up, cook until no longer pink. Drain any fat from the pan.
3. Add the onions, green pepper, cooking until softened. Stir in the jalapeno peppers, tomatoes, sour cream, honey, chili powder and salt.
4. Add the pasta. Stir, cover, lower the heat and gently simmer until the pasta is tender, about 25 minutes. Stir every five minutes, to keep the pasta from sticking to the bottom of the pan.
We love this stuff. But I do things a whole lot differently than the recipe suggests. I use ground turkey and add it, the onions, and green pepper to the pan at the same time. Once that is finished up, I just dump. I use diced tomatoes instead of whole, because otherwise you have to break up the tomatoes, and that just saves a step. I don't use fresh jalapenos, I typically just use pickled, and depnding on how spicy we want it, depends on how much I add, but I don't add anywhere near 2 whole peppers. If I actually have the fresh jalapeno, I typically only use half of one pepper. Do it to your own liking.
1 tsp olive oil
1 pound extra lean ground beef
3/4 cup diced onion
3/4 cup diced sweet green peppers
2 seeded, fresh jalapeno peppers, minced
1 (28 oz) can whole tomatoes
2 cups nonfat sour cream
1 tbsp honey
1 tbsp chili powder
1/2 tsp salt
8 oz uncooked penne or macaroni pasta
1. Add the olive oil to a nonstick pan and place over medium high heat.
2. Add the ground beef, breaking it up, cook until no longer pink. Drain any fat from the pan.
3. Add the onions, green pepper, cooking until softened. Stir in the jalapeno peppers, tomatoes, sour cream, honey, chili powder and salt.
4. Add the pasta. Stir, cover, lower the heat and gently simmer until the pasta is tender, about 25 minutes. Stir every five minutes, to keep the pasta from sticking to the bottom of the pan.
We love this stuff. But I do things a whole lot differently than the recipe suggests. I use ground turkey and add it, the onions, and green pepper to the pan at the same time. Once that is finished up, I just dump. I use diced tomatoes instead of whole, because otherwise you have to break up the tomatoes, and that just saves a step. I don't use fresh jalapenos, I typically just use pickled, and depnding on how spicy we want it, depends on how much I add, but I don't add anywhere near 2 whole peppers. If I actually have the fresh jalapeno, I typically only use half of one pepper. Do it to your own liking.
Enchilada Casser-Ole!
Enchilada Casser-Ole!
1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 oz) black beans, rinsed and drained
1/4 cup reduced fat Italian dressing
2 tbsp reduced sodium taco seasoning
1/4 tsp ground cumin
6 flour tortillas (8 inch)
3/4 cup reduced fat sour cream
1 cup (4 oz) shredded reduced fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2 qt baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
2. Cover and bake at 400* for 25 minutes. Uncover; bake 15-20 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce tomato and cilantro.
makes 8 servings; 1 piece each
Cal 357; fat 12; fiber 3
I was really worried about this, I'm not much of a fan of black beans, but it came out really good. I don't use taco seasoning, I have enough spices in my cabinet that I just throw in garlic, chili powder, paprika, a little bit of cayenne, cumin and oregano. I do not, under any circumstances recommend making this ahead of time. The tortillas get really, really soggy and it's kind awful. It also doesn't make good leftovers for the same reason. I had thought about trying corn tortillas, so that it would perhaps work out better leftover.
1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 oz) black beans, rinsed and drained
1/4 cup reduced fat Italian dressing
2 tbsp reduced sodium taco seasoning
1/4 tsp ground cumin
6 flour tortillas (8 inch)
3/4 cup reduced fat sour cream
1 cup (4 oz) shredded reduced fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2 qt baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
2. Cover and bake at 400* for 25 minutes. Uncover; bake 15-20 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce tomato and cilantro.
makes 8 servings; 1 piece each
Cal 357; fat 12; fiber 3
I was really worried about this, I'm not much of a fan of black beans, but it came out really good. I don't use taco seasoning, I have enough spices in my cabinet that I just throw in garlic, chili powder, paprika, a little bit of cayenne, cumin and oregano. I do not, under any circumstances recommend making this ahead of time. The tortillas get really, really soggy and it's kind awful. It also doesn't make good leftovers for the same reason. I had thought about trying corn tortillas, so that it would perhaps work out better leftover.
Banana Bread
Banana Bread
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1 egg
1 cup mashed bananas (3 medium)
3/4 cup sugar
1/4 cup oil
1 tsp finely shredded lemon zest (optional)
3/4 cup chopped walnuts or pecans
1. Grease the bottom and 1/2 inch up the sides of a loaf pan; set aside. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and 1/8 tsp salt. Make a well in the center of the dry mixture; set aside.
2. In another bowl, combine the egg, bananas, sugar, cooking oil, and if desired lemon peel. Add egg mixture all at once to dry mixture. Stir just until moistened (batter will be lumpy). Fold in nuts.
3. Spoon batter into the prepared pan. Bake in a 350* oven 50-55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool pan on a wire rack for 10 minutes. Remove loaf from pan; cool on rack. Wrap and store overnight before slicing.
Makes 1 loaf, 16 slices
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1 egg
1 cup mashed bananas (3 medium)
3/4 cup sugar
1/4 cup oil
1 tsp finely shredded lemon zest (optional)
3/4 cup chopped walnuts or pecans
1. Grease the bottom and 1/2 inch up the sides of a loaf pan; set aside. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and 1/8 tsp salt. Make a well in the center of the dry mixture; set aside.
2. In another bowl, combine the egg, bananas, sugar, cooking oil, and if desired lemon peel. Add egg mixture all at once to dry mixture. Stir just until moistened (batter will be lumpy). Fold in nuts.
3. Spoon batter into the prepared pan. Bake in a 350* oven 50-55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool pan on a wire rack for 10 minutes. Remove loaf from pan; cool on rack. Wrap and store overnight before slicing.
Makes 1 loaf, 16 slices
Rich Peach Ice Cream
Rich Peach Ice Cream
2 cups cold fat free milk
1 package (3.4 oz) instant vanilla pudding mix
4 medium peaches, peeled and chopped
2 cans (12 oz each) fat free evaporated milk
1 can (14 oz) sweetened condensed milk
1/2 cup sugar
1/4 cup lemon juice
1 tsp vanilla extract
1/2 tsp almond extract
1/8 tsp salt
1 carton (8 oz) fat free frozen whipped topping, thawed
1. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in the peaches, evaporated milk, condensed milk, sugar, lemon juice, extracts and salt. beat in whipped toppng just until combined.
2. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to freezer containers; freeze for 2-4 hours before serving.
Makes 4 quarts; 2/3 cup
Cal 140; fat 2; fiber trace
This stuff rocks!! It does make a ton though, so make sure you are either feeding a crowd, or that you really like peach ice cream. I usually use the sugar free, fat free versions of everything in this, and it comes out just fine. I have used canned and frozen peaches as well, and they both work great, just make sure that they are fairly dry, otherwise the ice cream doesn't set up as well.
2 cups cold fat free milk
1 package (3.4 oz) instant vanilla pudding mix
4 medium peaches, peeled and chopped
2 cans (12 oz each) fat free evaporated milk
1 can (14 oz) sweetened condensed milk
1/2 cup sugar
1/4 cup lemon juice
1 tsp vanilla extract
1/2 tsp almond extract
1/8 tsp salt
1 carton (8 oz) fat free frozen whipped topping, thawed
1. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in the peaches, evaporated milk, condensed milk, sugar, lemon juice, extracts and salt. beat in whipped toppng just until combined.
2. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to freezer containers; freeze for 2-4 hours before serving.
Makes 4 quarts; 2/3 cup
Cal 140; fat 2; fiber trace
This stuff rocks!! It does make a ton though, so make sure you are either feeding a crowd, or that you really like peach ice cream. I usually use the sugar free, fat free versions of everything in this, and it comes out just fine. I have used canned and frozen peaches as well, and they both work great, just make sure that they are fairly dry, otherwise the ice cream doesn't set up as well.
Tuesday, August 24, 2010
Chicken Parmesan
1 1/2 cups bread crumbs
1/2 cup Parmesan cheese
1 tbsp oregano
1 tbsp basil
1/2 tsp cayenne pepper
1/2 cup flour
2 eggs
3 tbsp olive oil
1/2 cup mozzarella cheese
Combine 1/4 cup Parmesan, oregano, basil and cayenne. Coat chicken breast in flour, dip in egg, and then in bread crumbs. Brown breast in olive oil, then bake at 375* for 20 minutes.
This recipe was only half copied down when I recieved it. So I don't know how many chicken breasts exactly this recipe makes. I usually make anywhere between 4-6 and have leftover breading materials. I don't brown it in the olive oil, I just throw them in a pan and bake them until the chicken is done. When I had this (got the recipe from a friend), she had made the spaghetti, placed it in the bottom of the pan, placed the chicken on top, then sprinkled chees all over it, and baked it until the chicken was finished cooking. She follows recipes better than I do. It comes out really great, very resturant like taste.
1/2 cup Parmesan cheese
1 tbsp oregano
1 tbsp basil
1/2 tsp cayenne pepper
1/2 cup flour
2 eggs
3 tbsp olive oil
1/2 cup mozzarella cheese
Combine 1/4 cup Parmesan, oregano, basil and cayenne. Coat chicken breast in flour, dip in egg, and then in bread crumbs. Brown breast in olive oil, then bake at 375* for 20 minutes.
This recipe was only half copied down when I recieved it. So I don't know how many chicken breasts exactly this recipe makes. I usually make anywhere between 4-6 and have leftover breading materials. I don't brown it in the olive oil, I just throw them in a pan and bake them until the chicken is done. When I had this (got the recipe from a friend), she had made the spaghetti, placed it in the bottom of the pan, placed the chicken on top, then sprinkled chees all over it, and baked it until the chicken was finished cooking. She follows recipes better than I do. It comes out really great, very resturant like taste.
Strawberry Cake
Box white cake mix
2/3 cup oil
1 box strawberry jello
2 tbsp flour
1/2 cup water
4 eggs
1/2 pkg frozen strawberries
Icing:
1 pound powdered sugar
1/4 lb butter
1/2 package frozen strawberries
Mix cake mix, jello and flour in bowl. Add water and eggs and beat, add strawberries. Beat, pour into prepared pan bake at 350* until toothpick inserted comes out clean.
To prepare icing:
Beat butter, add strawberries and beat, add powdered sugar and beat until creamy, ice cool cake.
This is my grandmothers recipe, and she was a dumper. So the measurements are estimates not exacts, so don't go for perfection here. The strawberries work best if you use the strawberries that are frozen in syrup. Yes, it's not good for you, and yes, it makes for a very sweet, very rich cake. But it is absolutely amazing. I also swear that they are doing something to powdered sugar and butter now, because my icing always comes out more glaze like than icing like. So if you want a thicker icing, then keep adding powdered sugar, or drain your strawberries well.
2/3 cup oil
1 box strawberry jello
2 tbsp flour
1/2 cup water
4 eggs
1/2 pkg frozen strawberries
Icing:
1 pound powdered sugar
1/4 lb butter
1/2 package frozen strawberries
Mix cake mix, jello and flour in bowl. Add water and eggs and beat, add strawberries. Beat, pour into prepared pan bake at 350* until toothpick inserted comes out clean.
To prepare icing:
Beat butter, add strawberries and beat, add powdered sugar and beat until creamy, ice cool cake.
This is my grandmothers recipe, and she was a dumper. So the measurements are estimates not exacts, so don't go for perfection here. The strawberries work best if you use the strawberries that are frozen in syrup. Yes, it's not good for you, and yes, it makes for a very sweet, very rich cake. But it is absolutely amazing. I also swear that they are doing something to powdered sugar and butter now, because my icing always comes out more glaze like than icing like. So if you want a thicker icing, then keep adding powdered sugar, or drain your strawberries well.
Monday, August 23, 2010
Texas Ranch Chicken Casserole
Texas Ranch Chicken Casserole
1 large onion, finely chopped
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 tbsp canola oil
1 garlic clove, minced
3 cups cooked chicken breast
1 can (10 3/4 oz) reduced fat reduced sodium condensed cream of celery soup, undiluted
1 can (10 3/4 oz) reduced fat reduced sodium condensed cream of chicken soup, undiluted
1 can (10 oz) diced tomatoes and green chilies, undrained
1 tbsp chili powder
12 corn tortillas (6 inches), cut into 1 inch strips
2 cups (8 oz) shredded reduced fat cheddar cheese, divided
1. In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.
2. Line the bottom of a 3 qt baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350* for 30-35 minutes or until bubbly.
Makes 8 - 1 cup servings
Calories 329; fat 12g; saturated fat; 5g; cholesterol; 65mg; sodium 719; carbs 31g; fiber 3; protein 26 g
This is absolutely fabulous. It is kinda like inside out enchiladas. Next time, I am going to cut the tortillas down to 10 and cut them in strips and then in half again, it was a little hard to manage with the larger strips. Plus the ones on the bottom didn't get as soggy and were a little tougher. I substituted extra virgin olive oil instead of canola. I didn't spray the pan, because frankly why do you need it to saute the veggies, that's what the oil is for. I also used leftover rotisserie chicken. Because the chicken was seasoned, I didn't add the chili powder. And I probably never will. This will be one of those recipes that I call a leftover. Since it requires that you use cooked chicken, this will probably be planned in on a week when we have "extra" cooked chicken.
1 large onion, finely chopped
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 tbsp canola oil
1 garlic clove, minced
3 cups cooked chicken breast
1 can (10 3/4 oz) reduced fat reduced sodium condensed cream of celery soup, undiluted
1 can (10 3/4 oz) reduced fat reduced sodium condensed cream of chicken soup, undiluted
1 can (10 oz) diced tomatoes and green chilies, undrained
1 tbsp chili powder
12 corn tortillas (6 inches), cut into 1 inch strips
2 cups (8 oz) shredded reduced fat cheddar cheese, divided
1. In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.
2. Line the bottom of a 3 qt baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350* for 30-35 minutes or until bubbly.
Makes 8 - 1 cup servings
Calories 329; fat 12g; saturated fat; 5g; cholesterol; 65mg; sodium 719; carbs 31g; fiber 3; protein 26 g
This is absolutely fabulous. It is kinda like inside out enchiladas. Next time, I am going to cut the tortillas down to 10 and cut them in strips and then in half again, it was a little hard to manage with the larger strips. Plus the ones on the bottom didn't get as soggy and were a little tougher. I substituted extra virgin olive oil instead of canola. I didn't spray the pan, because frankly why do you need it to saute the veggies, that's what the oil is for. I also used leftover rotisserie chicken. Because the chicken was seasoned, I didn't add the chili powder. And I probably never will. This will be one of those recipes that I call a leftover. Since it requires that you use cooked chicken, this will probably be planned in on a week when we have "extra" cooked chicken.
Ham N Taters Crockpot
Ham N Taters Crockpot
1 pound tater tots
1/2 pound ham cubes
1/2 cup onion - chopped
1/2 cup green bell pepper - sliced
3/4 cup low fat cheddar cheese - shredded
6 large eggs
1/2 cup 2% milk
1. In a crockpot, layer ingredients in order: tater tots, ham, onions, green pepper and cheese.
2. Repeat two more times, ending with a layer of cheese.
3. In a bowl, beat eggs and milk
4. Add salt and pepper to taste.
5. Pour mixture over layers in crockpot.
6. Cover and cook on low for 10-12 hours.
Makes 6 servings
Calories 303; fat 12; protein 24g; carbs 24; fiber 2g; cholesterol; 26mg; sodium 1135mg.
This recipe came out fabulous. It looks really icky, but it tastes amazing. I won't be making any changes. I did use egg beaters and 1% milk.
NOTE: I have a gianormous crockpot, so I more or less ended up doubling the recipe. Not intentionally, well sort of intentionally. Otherwise I would have basically had it all dumped in the bottoma and not exactly layered. So, I have added my alterations so that if you have a large crockpot you can get it to come out ok.
I used an entire average size bag of tater tots which is actually 2 pounds.
I used a pound of ham cubes.
I sprinkled just enough cheese to lightly cover the top (it's a low fat recipe I wanted it to stay that way)
I used a small carton of egg beaters which is equivalent to 7 eggs, I then added an additional 4 regular eggs and 1/4 cup milk.
I highly recommend that you use the crockpot liners. It did stick and burn on the bottom and sides. No scrubbing required!! I started it about 7pm and let it cook until around 7:40. My crockpot cooks for the set time and then it switches to warm. I don't recommend the 10 hours, unless your crockpot cooks that slowly on low. Next time I make this, I am going to start it when I get ready for bed - around 9:30 and let it cook until the next morning. This is very filing and just all around fabulous. I may play with it and add some veggies to it, just to give it a little more flavor.
1 pound tater tots
1/2 pound ham cubes
1/2 cup onion - chopped
1/2 cup green bell pepper - sliced
3/4 cup low fat cheddar cheese - shredded
6 large eggs
1/2 cup 2% milk
1. In a crockpot, layer ingredients in order: tater tots, ham, onions, green pepper and cheese.
2. Repeat two more times, ending with a layer of cheese.
3. In a bowl, beat eggs and milk
4. Add salt and pepper to taste.
5. Pour mixture over layers in crockpot.
6. Cover and cook on low for 10-12 hours.
Makes 6 servings
Calories 303; fat 12; protein 24g; carbs 24; fiber 2g; cholesterol; 26mg; sodium 1135mg.
This recipe came out fabulous. It looks really icky, but it tastes amazing. I won't be making any changes. I did use egg beaters and 1% milk.
NOTE: I have a gianormous crockpot, so I more or less ended up doubling the recipe. Not intentionally, well sort of intentionally. Otherwise I would have basically had it all dumped in the bottoma and not exactly layered. So, I have added my alterations so that if you have a large crockpot you can get it to come out ok.
I used an entire average size bag of tater tots which is actually 2 pounds.
I used a pound of ham cubes.
I sprinkled just enough cheese to lightly cover the top (it's a low fat recipe I wanted it to stay that way)
I used a small carton of egg beaters which is equivalent to 7 eggs, I then added an additional 4 regular eggs and 1/4 cup milk.
I highly recommend that you use the crockpot liners. It did stick and burn on the bottom and sides. No scrubbing required!! I started it about 7pm and let it cook until around 7:40. My crockpot cooks for the set time and then it switches to warm. I don't recommend the 10 hours, unless your crockpot cooks that slowly on low. Next time I make this, I am going to start it when I get ready for bed - around 9:30 and let it cook until the next morning. This is very filing and just all around fabulous. I may play with it and add some veggies to it, just to give it a little more flavor.
Sticky Caramel Pecan Rolls
Sticky Caramel Pecan Rolls
1/4 cup fat free caramel flavored sundae syrup
cooking spray
1 (8 oz) can refrigerated reduced fat crescent dinner rolls
1/4 cup firmly packed brown sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon
1. Heat oven to 375*. Use cooking spray to coat 8 muffin cups.
2. Spoon 1 1/2 tsp syrup into each muffin cup; set aside.
3. Unroll crescent roll dough, and separate into rectangles..
4. Combine brown sugar, pecans and cinnamon; sprinkle evenly over each rectangle, pressing gently into dough. Beginning at one long edge, roll up jellyroll fashion. Pinch ends of dough to seal. Cut each roll into 6 slices. Place 3 slices, cut sides down, in prepared muffin cups.
5. Bake for 14 minutes. Run a knife around edges of cups; invert onto a platter.
Makes 8 servings
Cal 172; fat 5.8g;
These were good. I think some of my disappointment with them was a lack of experience. If you make these, when they come out of the oven let them sit at most 5 minutes. Then immediately remove them. Otherwise the caramel becomes like glue and you have to reheat them in order to get them out. Because I had to reheat them the caramel was kinda chewy and the rolls themselves were over cooked. Otherwise they were really good. Cleanup was a pain, I figure mostly because I let them sit. I want to make them again now that I know how to do it right.
1/4 cup fat free caramel flavored sundae syrup
cooking spray
1 (8 oz) can refrigerated reduced fat crescent dinner rolls
1/4 cup firmly packed brown sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon
1. Heat oven to 375*. Use cooking spray to coat 8 muffin cups.
2. Spoon 1 1/2 tsp syrup into each muffin cup; set aside.
3. Unroll crescent roll dough, and separate into rectangles..
4. Combine brown sugar, pecans and cinnamon; sprinkle evenly over each rectangle, pressing gently into dough. Beginning at one long edge, roll up jellyroll fashion. Pinch ends of dough to seal. Cut each roll into 6 slices. Place 3 slices, cut sides down, in prepared muffin cups.
5. Bake for 14 minutes. Run a knife around edges of cups; invert onto a platter.
Makes 8 servings
Cal 172; fat 5.8g;
These were good. I think some of my disappointment with them was a lack of experience. If you make these, when they come out of the oven let them sit at most 5 minutes. Then immediately remove them. Otherwise the caramel becomes like glue and you have to reheat them in order to get them out. Because I had to reheat them the caramel was kinda chewy and the rolls themselves were over cooked. Otherwise they were really good. Cleanup was a pain, I figure mostly because I let them sit. I want to make them again now that I know how to do it right.
Healthified Apple Crisp
Healthified Apple Crisp
6 cups sliced unpeeled cooking apples (6 medium)
1/4 cup frozen apple juice concentrate, thawed
1/2 tsp ground cinnamon
3/4 cup old fashioned or quick cooking oats
1/4 cup whole wheat flour
1/3 cup packed brown sugar
1/4 cup butter (i used I can't believe it's not butter for baking)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Reduced fat vanilla ice cream, if desired
1. Heat oven to 375*. Spray an 8 inch square glass baking dish with cooking spray. In a medium bowl, mix apples, apple juice concentrate, and 1/2 tsp cinnamon until well mixed. Spread in baking dish.
2. In the same medium bowl, mix remaining ingredients until crumbly. Sprinkle over apples.
3. Bake uncovered 25-35 minutes or until apples are tender and topping is golden brown. Serve with ice cream
Makes 8 servings
Figured without ice cream - Cal 190; fat 6;
This stuff is fabulous. It isn't the full of fat and sugar stuff that my grandmother made, but it was wonderful just the same. The only substitution that I made was the whole wheat flour, I didn't have any, and I sure wasn't going to buy a 5 pound bag just to use a 1/4 of a cup of it and then end up throwing the rest away, so I did use white flour, and it came out fine. I also noticed that I left it about 30 minutes and the apples were a little overcooked. So I plan on knocking the temp or the time down next batch.
6 cups sliced unpeeled cooking apples (6 medium)
1/4 cup frozen apple juice concentrate, thawed
1/2 tsp ground cinnamon
3/4 cup old fashioned or quick cooking oats
1/4 cup whole wheat flour
1/3 cup packed brown sugar
1/4 cup butter (i used I can't believe it's not butter for baking)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Reduced fat vanilla ice cream, if desired
1. Heat oven to 375*. Spray an 8 inch square glass baking dish with cooking spray. In a medium bowl, mix apples, apple juice concentrate, and 1/2 tsp cinnamon until well mixed. Spread in baking dish.
2. In the same medium bowl, mix remaining ingredients until crumbly. Sprinkle over apples.
3. Bake uncovered 25-35 minutes or until apples are tender and topping is golden brown. Serve with ice cream
Makes 8 servings
Figured without ice cream - Cal 190; fat 6;
This stuff is fabulous. It isn't the full of fat and sugar stuff that my grandmother made, but it was wonderful just the same. The only substitution that I made was the whole wheat flour, I didn't have any, and I sure wasn't going to buy a 5 pound bag just to use a 1/4 of a cup of it and then end up throwing the rest away, so I did use white flour, and it came out fine. I also noticed that I left it about 30 minutes and the apples were a little overcooked. So I plan on knocking the temp or the time down next batch.
Cookies and Creme Pudding Pops
Cookies and Crème Pudding Pops
1 pkg (3.9 oz) Jell-O Chocolate instant pudding
2 cups cold milk
6 Oreo cookies
1/2 cup whipped cream
1. Beat pudding mix and milk in a large bowl with whisk 2 minutes.
2. Place cookies in resealable plastic bag, seal bag. Using a rolling pan, crush cookies;
3. Add cookies and whipped topping to pudding; stir just until blended.
4. Spoon into 9 small paper or plastic cups.
5. Insert pop stick or plastic spoon into each for a handle. Freeze 5 hours or until firm.
These were disappointing. They freeze so hard that even after letting it sit about 10-15 minutes, it was still so hard that it was hard to eat. On a plus note, when you finally do get around to eating them, they taste great. I did make some substitutions.
I used a package of Sugar free fat free white chocolate pudding. I'm not much of a chocolate person. I used the reduced fat oreos, 1% milk and fat free whipped cream. We licked the spoon before we froze and it makes great pudding. So that's how we will keep it, no more freezing.
1 pkg (3.9 oz) Jell-O Chocolate instant pudding
2 cups cold milk
6 Oreo cookies
1/2 cup whipped cream
1. Beat pudding mix and milk in a large bowl with whisk 2 minutes.
2. Place cookies in resealable plastic bag, seal bag. Using a rolling pan, crush cookies;
3. Add cookies and whipped topping to pudding; stir just until blended.
4. Spoon into 9 small paper or plastic cups.
5. Insert pop stick or plastic spoon into each for a handle. Freeze 5 hours or until firm.
These were disappointing. They freeze so hard that even after letting it sit about 10-15 minutes, it was still so hard that it was hard to eat. On a plus note, when you finally do get around to eating them, they taste great. I did make some substitutions.
I used a package of Sugar free fat free white chocolate pudding. I'm not much of a chocolate person. I used the reduced fat oreos, 1% milk and fat free whipped cream. We licked the spoon before we froze and it makes great pudding. So that's how we will keep it, no more freezing.
Swiss Steak Supper
Swiss Steak Supper
1 1/2 pounds boneless beef top round steak
1/2 tsp seasoned salt
1/4 tsp coarsely ground pepper
1 tbsp canola oil
3 medium potatoes
1 1/2 cups fresh baby carrots
1 medium onion, sliced
1 can (14 1/2 oz) Italian diced tomatoes
1 jar (12 oz) home style beef gravy
1 tbsp minced fresh parsley
1. Cut steak into six serving size pieces; flatten to 1/4 inch thickness. Rub with seasoned salt and pepper. In a large skillet, brown beef in oil on both sides; drain.
2. Cut each potato into eight wedges. In a 5 quart slow cooker, layer the potatoes, carrots, beef and onion. combine tomatoes and gravy; pour over the top. Cover and cook on low for 5 1/2 to 6 hours or until meat and vegetables are tender. Sprinkle with parsley.
Makes 6 servings
Cal 402; fat 6; fiber 5
This is absolutely awful. We let it cook roughly 7 hours, the meat was so tough that we could hardly eat it. The potatoes were halfway done as were the carrots. The onions were still more or less raw. The gravy disappeared, and there was all this liquid in the bottom, my guess is that most of it is the liquid in the tomatoes and what cooked out of the veggies. I do not plan on making this recipe again. It did have good flavor, if you didn't mind the chewing of a tennis shoe. I don't even know where to begin to make this more edible. Different cut of meat. Cut into bite size pieces, no browning, dump everything in, cut carrots down as well as potatoes and make it more stew like. I honestly don't know. I do know that there wasn't enough liquid by any means. So if you attempt to make this add additional liquids in the form of water, broth, gravy, it doesn't really matter. Otherwise I'm afraid that you will have the same results that I had. I have thrown the recipe away and we will not be having this again.
1 1/2 pounds boneless beef top round steak
1/2 tsp seasoned salt
1/4 tsp coarsely ground pepper
1 tbsp canola oil
3 medium potatoes
1 1/2 cups fresh baby carrots
1 medium onion, sliced
1 can (14 1/2 oz) Italian diced tomatoes
1 jar (12 oz) home style beef gravy
1 tbsp minced fresh parsley
1. Cut steak into six serving size pieces; flatten to 1/4 inch thickness. Rub with seasoned salt and pepper. In a large skillet, brown beef in oil on both sides; drain.
2. Cut each potato into eight wedges. In a 5 quart slow cooker, layer the potatoes, carrots, beef and onion. combine tomatoes and gravy; pour over the top. Cover and cook on low for 5 1/2 to 6 hours or until meat and vegetables are tender. Sprinkle with parsley.
Makes 6 servings
Cal 402; fat 6; fiber 5
This is absolutely awful. We let it cook roughly 7 hours, the meat was so tough that we could hardly eat it. The potatoes were halfway done as were the carrots. The onions were still more or less raw. The gravy disappeared, and there was all this liquid in the bottom, my guess is that most of it is the liquid in the tomatoes and what cooked out of the veggies. I do not plan on making this recipe again. It did have good flavor, if you didn't mind the chewing of a tennis shoe. I don't even know where to begin to make this more edible. Different cut of meat. Cut into bite size pieces, no browning, dump everything in, cut carrots down as well as potatoes and make it more stew like. I honestly don't know. I do know that there wasn't enough liquid by any means. So if you attempt to make this add additional liquids in the form of water, broth, gravy, it doesn't really matter. Otherwise I'm afraid that you will have the same results that I had. I have thrown the recipe away and we will not be having this again.
Baja Chipotle Fish Tacos
Baja Chipotle Fish Tacos
1 pound fresh halibut or tilapia fillet
1 1/4 cup Lawry's Baja Chipotle with Lime juice Marinade
1/4 cup mayonnaise
1/4 cup sour cream
12 corn tortillas
For Slaw:
2 to 3 cups coleslaw
1 bunch fresh cilantro, chopped
1 large tomato, chopped
juice of 1 lime or 2 tbsp bottled lime juice
salt and pepper, to taste
Directions:
1. Place fish in a large baking dish or zip lock bag with 3/4 cup marinade. Cover and marinate in refrigerator 30 minutes or longer. Transfer fish to foil-lined baking sheet or fish basket (if grilling). Discard used marinade. Broil or grill fish, basting with 1/4 cup of marinade, until flesh flakes easily with a fork.
2. While fish is cooking, combine mayonnaise, sour cream, and remaining 1/4 cup of marinade; stir until well blended. In a medium bowl, combine coleslaw, cilantro and tomato; toss to combine. Sprinkle lime juice, salt and peper over coleslaw mixture; toss to combine and refrigerate until ready to serve.
3. Steam tortillas or dip them briefly in hot oil. To serve, spread cream sauce on a tortilla, fill with crumbled fish, and top with coleslaw.
makes 12 tacos
Notes: Unless you are planning on really piling on the sauce, I highly recommend that you cut the sauce in half. Of course, this is assuming that you are feeding 2. It made a tremendous amount, and while it is fabulous, it is hard to use the leftovers when there are no more tacos. I also cut the coleslaw ingredients in half, the first time I made it we had coleslaw leftover for days. The longer it sits the more the lime juice comes through, and it is so sour that you can't eat it. Unless you REALLY like cilantro, I would highly recommend not using one "bunch". Unless my bunch was different than theres, there was so much cilantro that you couldn't taste much of anything else. I would suggest adding a small amount, and then tasting and adjusting accordingly.
I was leary of fish tacos. It was just a little too weird for me. However, our local grocery store is kinda gourment and on the weekends they make recipes and have samples available. So my husband talked me into trying them, and I was plesantly surprised. It's not as fishy as you would think, or as weird either.
1 pound fresh halibut or tilapia fillet
1 1/4 cup Lawry's Baja Chipotle with Lime juice Marinade
1/4 cup mayonnaise
1/4 cup sour cream
12 corn tortillas
For Slaw:
2 to 3 cups coleslaw
1 bunch fresh cilantro, chopped
1 large tomato, chopped
juice of 1 lime or 2 tbsp bottled lime juice
salt and pepper, to taste
Directions:
1. Place fish in a large baking dish or zip lock bag with 3/4 cup marinade. Cover and marinate in refrigerator 30 minutes or longer. Transfer fish to foil-lined baking sheet or fish basket (if grilling). Discard used marinade. Broil or grill fish, basting with 1/4 cup of marinade, until flesh flakes easily with a fork.
2. While fish is cooking, combine mayonnaise, sour cream, and remaining 1/4 cup of marinade; stir until well blended. In a medium bowl, combine coleslaw, cilantro and tomato; toss to combine. Sprinkle lime juice, salt and peper over coleslaw mixture; toss to combine and refrigerate until ready to serve.
3. Steam tortillas or dip them briefly in hot oil. To serve, spread cream sauce on a tortilla, fill with crumbled fish, and top with coleslaw.
makes 12 tacos
Notes: Unless you are planning on really piling on the sauce, I highly recommend that you cut the sauce in half. Of course, this is assuming that you are feeding 2. It made a tremendous amount, and while it is fabulous, it is hard to use the leftovers when there are no more tacos. I also cut the coleslaw ingredients in half, the first time I made it we had coleslaw leftover for days. The longer it sits the more the lime juice comes through, and it is so sour that you can't eat it. Unless you REALLY like cilantro, I would highly recommend not using one "bunch". Unless my bunch was different than theres, there was so much cilantro that you couldn't taste much of anything else. I would suggest adding a small amount, and then tasting and adjusting accordingly.
I was leary of fish tacos. It was just a little too weird for me. However, our local grocery store is kinda gourment and on the weekends they make recipes and have samples available. So my husband talked me into trying them, and I was plesantly surprised. It's not as fishy as you would think, or as weird either.
Bacon Mac
Bacon Mac
3 1/4 teaspoons salt, divided
12 oz penne pasta
4 tsp all purpose flour
1 1/2 cups skim milk, divided
2 cups finely shredded sharp cheddar cheese, divided
1/4 cup sliced green onions
1 tsp hot sauce
1/4 tsp pepper
2 slices center cut bacon, cooked and crumbled
cooking spray
1. Preheat broiler.
2. Bring 6 quarts water and 1 tbsp salt to a boil. Add pasta, cook 8 minutes or until al-dente; drain.
3. Combine flour and 1/2 cup milk in saucepan over medium heat. Gradually add 1 cup milk, bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155*. stir in 1 1/2 cups cheese. Add 1/4 tsp salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2 quart broiler safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.
makes 6 servings; about 1 cup each.
Cal 399; fat 13.8, fiber 2
Notes: I didn't add the salt to the water, I see no purpose, other than to waste salt and add sodium, so I never add salt to pasta water. My pasta always comes out just fine too. I used whole wheat pasta, don't use anything else anymore. I also used the Kraft 2% cheese.
This was really good the night I made it, however it was used as a side dish, Mac & Cheese was never a meal itself, so it's hard to adjust to that fact as an adult. The longer it sits in the fridge, the drier it gets. So make sure you can eat it all within a day or so of cooking it. Next time, I am going to "doctor" it up. Instead of just plain ole mac & cheese, I'm going to double the sauce recipe, and add chicken, broccoli, cauliflower and probably a few baby carrots. I'll steam the veggies and have the chicken already cooked and chopped and throw it in before I broil it. I also have a cheese sauce recipe that I may substitute and see if I can't cut the calories down once I doctor it. It's not that great leftover as it tastes like plain noodles. So I highly reccomend doing something else with it if you have leftovers.
3 1/4 teaspoons salt, divided
12 oz penne pasta
4 tsp all purpose flour
1 1/2 cups skim milk, divided
2 cups finely shredded sharp cheddar cheese, divided
1/4 cup sliced green onions
1 tsp hot sauce
1/4 tsp pepper
2 slices center cut bacon, cooked and crumbled
cooking spray
1. Preheat broiler.
2. Bring 6 quarts water and 1 tbsp salt to a boil. Add pasta, cook 8 minutes or until al-dente; drain.
3. Combine flour and 1/2 cup milk in saucepan over medium heat. Gradually add 1 cup milk, bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155*. stir in 1 1/2 cups cheese. Add 1/4 tsp salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2 quart broiler safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.
makes 6 servings; about 1 cup each.
Cal 399; fat 13.8, fiber 2
Notes: I didn't add the salt to the water, I see no purpose, other than to waste salt and add sodium, so I never add salt to pasta water. My pasta always comes out just fine too. I used whole wheat pasta, don't use anything else anymore. I also used the Kraft 2% cheese.
This was really good the night I made it, however it was used as a side dish, Mac & Cheese was never a meal itself, so it's hard to adjust to that fact as an adult. The longer it sits in the fridge, the drier it gets. So make sure you can eat it all within a day or so of cooking it. Next time, I am going to "doctor" it up. Instead of just plain ole mac & cheese, I'm going to double the sauce recipe, and add chicken, broccoli, cauliflower and probably a few baby carrots. I'll steam the veggies and have the chicken already cooked and chopped and throw it in before I broil it. I also have a cheese sauce recipe that I may substitute and see if I can't cut the calories down once I doctor it. It's not that great leftover as it tastes like plain noodles. So I highly reccomend doing something else with it if you have leftovers.
Sausage with Beans and Rice
2/3 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon minced garlic
1 tbsp vegetable oil
1 pound smoked sausage, cut into 1/4 inch slices
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 1/2 oz) great northern beans, rinsed and drained
1 cup instant brown rice
1 cup vegetable broth
1/4 cup packed brown sugar
1/4 cup ketchup
3 tbsp corn syrup
1 tbsp Dijon mustard
Directions:
1. In a large skillet, saute the onion, green pepper and garlic in oil until onion is crisp tender. Stir in remaining ingredients. Pour into a greased 13x9 baking dish.
2. Cover and bake at 350* for 15 minutes. Uncover, bake 10-15 minutes longer or until liquid is absorbed and rice is tender.
Makes 6 servings; 1 cup serving size
Cal 529; fat 23g; fiber 8; cholesterol 51mg; sodium 1504mg
Well, this stuff is pretty fabulous. I was looking for a healthier version to red beans and rice, mostly for my father. This didn't come exactly out like red beans and rice, but it was still really good. However, I did make some changes, so my actual stats are a lot better. I used EVOO instead of vegetable oil, the sausage that I used is by Johnsonville (follow link for exact product). I used chicken broth instead of vegetable broth.
2/3 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon minced garlic
1 tbsp vegetable oil
1 pound smoked sausage, cut into 1/4 inch slices
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 1/2 oz) great northern beans, rinsed and drained
1 cup instant brown rice
1 cup vegetable broth
1/4 cup packed brown sugar
1/4 cup ketchup
3 tbsp corn syrup
1 tbsp Dijon mustard
Directions:
1. In a large skillet, saute the onion, green pepper and garlic in oil until onion is crisp tender. Stir in remaining ingredients. Pour into a greased 13x9 baking dish.
2. Cover and bake at 350* for 15 minutes. Uncover, bake 10-15 minutes longer or until liquid is absorbed and rice is tender.
Makes 6 servings; 1 cup serving size
Cal 529; fat 23g; fiber 8; cholesterol 51mg; sodium 1504mg
Well, this stuff is pretty fabulous. I was looking for a healthier version to red beans and rice, mostly for my father. This didn't come exactly out like red beans and rice, but it was still really good. However, I did make some changes, so my actual stats are a lot better. I used EVOO instead of vegetable oil, the sausage that I used is by Johnsonville (follow link for exact product). I used chicken broth instead of vegetable broth.
Pizza Spaghetti
Pizza Spaghetti
1/2 pound lean ground beef
1/2 pound Italian turkey sausage links, casings removed, crumbled
1/2 cup chopped sweet onion
4 cans (8 oz each) no salt added tomato sauce
3 oz, sliced turkey pepperoni
1 tbsp sugar
2 tsp minced fresh parsley or 1/2 tsp dried parsley
2 tsp minced fresh basil or 1/2 tsp dried basil
9 oz uncooked whole wheat spaghetti
3 tbsp grated Parmesan cheese
1. In a large nonstick skillet, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain.
2. Stir in the tomato sauce, pepperoni, sugar, parsley and basil. Bring to a boil. Reduce heat; simmer, uncovered for 20-25 minutes or until thickened. Meanwhile, cook spaghetti according to package directions.
3. Drain spaghetti; toss with sauce. Sprinkle with Parmesan cheese.
makes 6 servings 1 1/3 cups each
Cal 369; fat 9; fiber 7
This stuff is great. It's like a supreme pizza, spaghettified. My husband isn't much of a spaghetti fan, but he regularly requests this. I substitute (surprise, surprise) ground turkey for the beef and I don't use the Italian sausage, mostly because of personal preference. I can get the turkey sausage links that are just plain and I use those, mostly because I don't like the fennel in the other stuff. The package that I buy has 5 links, and I use 2 1/2 and freeze the other rest for another go round of this stuff. I typically add the 1/2 log of turkey that's leftover too and label it for pizza spaghetti. I didn't think about it until I was typing this up, but this might be really good to add a little green pepper too to give it a more supreme pizza taste.
1/2 pound lean ground beef
1/2 pound Italian turkey sausage links, casings removed, crumbled
1/2 cup chopped sweet onion
4 cans (8 oz each) no salt added tomato sauce
3 oz, sliced turkey pepperoni
1 tbsp sugar
2 tsp minced fresh parsley or 1/2 tsp dried parsley
2 tsp minced fresh basil or 1/2 tsp dried basil
9 oz uncooked whole wheat spaghetti
3 tbsp grated Parmesan cheese
1. In a large nonstick skillet, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain.
2. Stir in the tomato sauce, pepperoni, sugar, parsley and basil. Bring to a boil. Reduce heat; simmer, uncovered for 20-25 minutes or until thickened. Meanwhile, cook spaghetti according to package directions.
3. Drain spaghetti; toss with sauce. Sprinkle with Parmesan cheese.
makes 6 servings 1 1/3 cups each
Cal 369; fat 9; fiber 7
This stuff is great. It's like a supreme pizza, spaghettified. My husband isn't much of a spaghetti fan, but he regularly requests this. I substitute (surprise, surprise) ground turkey for the beef and I don't use the Italian sausage, mostly because of personal preference. I can get the turkey sausage links that are just plain and I use those, mostly because I don't like the fennel in the other stuff. The package that I buy has 5 links, and I use 2 1/2 and freeze the other rest for another go round of this stuff. I typically add the 1/2 log of turkey that's leftover too and label it for pizza spaghetti. I didn't think about it until I was typing this up, but this might be really good to add a little green pepper too to give it a more supreme pizza taste.
Southwest Chicken Skillet
Southwest Chicken Skillet
12 oz skinless boneless chicken breast
1 tbsp olive oil
1 - 15 oz jar salsa
1 1/2 cups chicken broth
1/2 cup green bell pepper, chopped
1/4 cup ripe olives - sliced
1 cup brown rice - quick cooking
1/2 cup fat free cheddar cheese – shredded
1. Cut chicken into 1 inch pieces. In a large skillet cook and stir chicken in hot oil over medium heat for 3 to 4 minutes or until chicken is no longer pink. Stir in salsa, chicken broth, chopped sweet pepper, and, if desired olives.
2. Bring to a boil. Stir in the rice and bring to a soft boil. Reduce heat to low; cover and simmer 25 minutes or until liquid is absorbed. Remove from heat. Let stand covered 10 minutes before serving.
Makes 4 servings
This particular recipe has a unique story and name behind it. The first time I had planned on making this recipe as I was making my grocery list, I put down olives. My husband and I both like black olives, yet unless I am making pizza or a specific recipe I never have them on hand. As we were shopping, we were unable to find the sliced, and figuring that it wouldn't make that much difference, I bought a small can of the chopped olives. If you have never used these, chopped is an understatement. The olives are in very small pieces. That, if you have a husband with an unusual sense of humor they could be mistaken as ..... rat turds. My husband came home from work, and lifted the lid off the pan to see what smelled good, and proceeded to ask me if we were having rat turd casserole for dinner. So consequently my husband asks for Rat Turd Casserole now.
I don't change up anything. This is what I call a planned-over meal. I only make it when I have leftover chicken in the fridge. So sometimes it has a spicy punch, and other times not. Just depends on what the chicken started out as. I do suggest that you use whatever type of salsa that you prefer. I typically use medium as my husband and I like it a little spicy.
12 oz skinless boneless chicken breast
1 tbsp olive oil
1 - 15 oz jar salsa
1 1/2 cups chicken broth
1/2 cup green bell pepper, chopped
1/4 cup ripe olives - sliced
1 cup brown rice - quick cooking
1/2 cup fat free cheddar cheese – shredded
1. Cut chicken into 1 inch pieces. In a large skillet cook and stir chicken in hot oil over medium heat for 3 to 4 minutes or until chicken is no longer pink. Stir in salsa, chicken broth, chopped sweet pepper, and, if desired olives.
2. Bring to a boil. Stir in the rice and bring to a soft boil. Reduce heat to low; cover and simmer 25 minutes or until liquid is absorbed. Remove from heat. Let stand covered 10 minutes before serving.
Makes 4 servings
This particular recipe has a unique story and name behind it. The first time I had planned on making this recipe as I was making my grocery list, I put down olives. My husband and I both like black olives, yet unless I am making pizza or a specific recipe I never have them on hand. As we were shopping, we were unable to find the sliced, and figuring that it wouldn't make that much difference, I bought a small can of the chopped olives. If you have never used these, chopped is an understatement. The olives are in very small pieces. That, if you have a husband with an unusual sense of humor they could be mistaken as ..... rat turds. My husband came home from work, and lifted the lid off the pan to see what smelled good, and proceeded to ask me if we were having rat turd casserole for dinner. So consequently my husband asks for Rat Turd Casserole now.
I don't change up anything. This is what I call a planned-over meal. I only make it when I have leftover chicken in the fridge. So sometimes it has a spicy punch, and other times not. Just depends on what the chicken started out as. I do suggest that you use whatever type of salsa that you prefer. I typically use medium as my husband and I like it a little spicy.
Fajita Lasagna
Fajita Lasagna
1 bag (1 pound) frozen stir fry bell peppers and onions, thawed
1 pound lean ground beef
1 can (29 oz) tomato sauce
1 envelope (1.4 oz) fajita seasoning mix
12 no boil lasagna noodles
3 cups shredded Colby Monterey jack cheese (12 oz)
1 can (2 1/4 oz) sliced ripe olives, drained
Guacamole, salsa and sour cream if desired
1. Heat oven to 350*. Spray bottom and sides of rectangular baking dish, 13x9x2 inches with cooking spray. Drain thawed bell pepper mixture on several layers of paper towels; set aside.
2. Cook beef in 10 inch skillet over medium high heat, stirring occasionally, until brown; drain. Stir in tomato sauce and seasoning mix; heat to boiling. Spread 1/2 cup sauce mixture in bottom of baking dish. Arrange 4 noodles crosswise, slightly overlapping, on sauce. Spread 1 1/2 cups sauce over noodles, completely covering noodles. Spread pepper mixture evenly over sauce; sprinkle with 1 cup of the cheese.
3. Arrange 4 noodles crosswise, slightly overlapping on top of cheese. Spread about 1 1/2 cups sauce over noodles, completely covering noodles. Sprinkle 1 cup of the cheese and the olives over sauce. Arrange 4 noodles crosswise, slightly overlapping on olives. Spread remaining sauce over noodles, completely covering noodles. Sprinkle with remaining 1 cup cheese.
4. Spray piece of aluminum foil large enough to cover baking dish with cooking spray. Tightly cover baking dish with foil, sprayed side down. Bake about 30 minutes or until hot and bubbly. Let stand 15 minutes before cutting. Serve with guacamole, salsa and sour cream if desired.
Makes 8 servings
Substitutions - I never have been able to find frozen bell peppers that just has onion and peppers in it. So I always just slice up the fresh stuff. It comes out just fine. I also use ground turkey or leftover chicken, chopped up in smaller than bite size pieces. I have yet to put the olives in it, mostly because we are always making this to enjoy with others who don't like olives. I was worried about this one the first tried this. But it tastes like fajitas with noodles. Make sure you cover the noodles with sauce, if not where they aren't covered, they are chewy. You can always pre-cook your noodles and cut your sauce down if you prefer. I tried this once, and it's hard to not have too much or not enough sauce. Plus, what do you do with the rest of the mix and tomato sauce? So just follow the directions and don't pre-cook your noodles.
1 bag (1 pound) frozen stir fry bell peppers and onions, thawed
1 pound lean ground beef
1 can (29 oz) tomato sauce
1 envelope (1.4 oz) fajita seasoning mix
12 no boil lasagna noodles
3 cups shredded Colby Monterey jack cheese (12 oz)
1 can (2 1/4 oz) sliced ripe olives, drained
Guacamole, salsa and sour cream if desired
1. Heat oven to 350*. Spray bottom and sides of rectangular baking dish, 13x9x2 inches with cooking spray. Drain thawed bell pepper mixture on several layers of paper towels; set aside.
2. Cook beef in 10 inch skillet over medium high heat, stirring occasionally, until brown; drain. Stir in tomato sauce and seasoning mix; heat to boiling. Spread 1/2 cup sauce mixture in bottom of baking dish. Arrange 4 noodles crosswise, slightly overlapping, on sauce. Spread 1 1/2 cups sauce over noodles, completely covering noodles. Spread pepper mixture evenly over sauce; sprinkle with 1 cup of the cheese.
3. Arrange 4 noodles crosswise, slightly overlapping on top of cheese. Spread about 1 1/2 cups sauce over noodles, completely covering noodles. Sprinkle 1 cup of the cheese and the olives over sauce. Arrange 4 noodles crosswise, slightly overlapping on olives. Spread remaining sauce over noodles, completely covering noodles. Sprinkle with remaining 1 cup cheese.
4. Spray piece of aluminum foil large enough to cover baking dish with cooking spray. Tightly cover baking dish with foil, sprayed side down. Bake about 30 minutes or until hot and bubbly. Let stand 15 minutes before cutting. Serve with guacamole, salsa and sour cream if desired.
Makes 8 servings
Substitutions - I never have been able to find frozen bell peppers that just has onion and peppers in it. So I always just slice up the fresh stuff. It comes out just fine. I also use ground turkey or leftover chicken, chopped up in smaller than bite size pieces. I have yet to put the olives in it, mostly because we are always making this to enjoy with others who don't like olives. I was worried about this one the first tried this. But it tastes like fajitas with noodles. Make sure you cover the noodles with sauce, if not where they aren't covered, they are chewy. You can always pre-cook your noodles and cut your sauce down if you prefer. I tried this once, and it's hard to not have too much or not enough sauce. Plus, what do you do with the rest of the mix and tomato sauce? So just follow the directions and don't pre-cook your noodles.
Friday, August 20, 2010
Crazy Delicious Cherry Cheese Danish
Crazy Delicious Cherry Cheese Danish
For Danish:
1 package Pillsbury Crescent Recipe Creations refrigerated dough
1/2 an 8 oz tub fat free cream cheese, room temperature
1 cup frozen dark sweet cherries, thawed
1/4 cup regular oats (not instant)
2 tbsp splenda
1 tbsp light vanilla soymilk or skim milk
1/4 tsp almond extract
For Icing:
1 tbsp jet-puffed marshmallow creme
1 tbsp cool whip free, thawed
1/2 tbsp splenda
1 tsp powdered sugar
1 tsp cornstarch
1 drop vanilla extract
Directions:
1. Preheat oven to 350 degrees.
2. To make the icing, combine Splenda, powdered sugar, and cornstarch in a small microwave safe bowl. Add 1/2 tbsp cold water and the vanilla extract, and mix until ingredients have dissolved. Add marshmallow creme and microwave for 5 seconds, or until creme is soft enough to fold into mixture. Stir until smooth. Add Cool Whip and stir again, until evenly combined. Refrigerate icing until you're ready to ice the Danish.
3. In a medium bowl, combine cream cheese, oats, splenda, milk, and almond extract and stir until thoroughly mixed. Fold in cherries and set aside. This is your filling.
4. Spray a large baking sheet with nonstick spray. Lay out your dough on the sheet and (using a rolling pin, a can, or your hands) lightly roll it out into a long rectangle of even thickness. Arrange baking sheet in front of you so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon cherry filling lengthwise across the middle third of the dough, leaving 1 inch borders on the left and right of the filling.
5. Along the top third of the dough, cut slits down from the top of the dough toward the filling, stopping about 1/2 inch away from the filling - space slits about 1 inch apart from each other. repeat on the bottom part of the rectangle, cutting upward toward the filling. This will create 1 inch wide strips of dough on both the top and bottom of the filling.
6. Starting at one side, alternate folding the 1 inch strips from the top and the bottom over the filling, covering filling completely and creating a criss-crossed, "braided" appearance. After all the strips have been folded, fold the short sides of the dough in toward the filling, so filling cannot escape, and pat firmly to seal.
7. Bake in the oven for about 20 minutes, until pastry is crispy and golden brown. Allow to cool for at least 15 minutes.
8. Just before serving, drizzle entire Danish with icing. Cut into 9 slices and indulge! (Refrigerate leftovers)
makes 9 servings; 1/9 of danish
cal 118; fat 4.25; sodium 275mg; carbs 17g; Fiber 0.5 - Points 3
This is Hungry Girl creation.
I was so disappointed in this. First I couldn't find the recipe creations stuff, so I attempted to make the recipe with regular crescent rolls. Words of advice - don't go down that road. I managed to get it put together and baked. It made a huge mess, which I'm blaming on the crescent rolls. But the filling was very, very sweet - like you had put too much splenda. We didn't like the icing either. So this recipe was a bust. Best thing to do to "fix it", is find a completely different recipe and try again.
For Danish:
1 package Pillsbury Crescent Recipe Creations refrigerated dough
1/2 an 8 oz tub fat free cream cheese, room temperature
1 cup frozen dark sweet cherries, thawed
1/4 cup regular oats (not instant)
2 tbsp splenda
1 tbsp light vanilla soymilk or skim milk
1/4 tsp almond extract
For Icing:
1 tbsp jet-puffed marshmallow creme
1 tbsp cool whip free, thawed
1/2 tbsp splenda
1 tsp powdered sugar
1 tsp cornstarch
1 drop vanilla extract
Directions:
1. Preheat oven to 350 degrees.
2. To make the icing, combine Splenda, powdered sugar, and cornstarch in a small microwave safe bowl. Add 1/2 tbsp cold water and the vanilla extract, and mix until ingredients have dissolved. Add marshmallow creme and microwave for 5 seconds, or until creme is soft enough to fold into mixture. Stir until smooth. Add Cool Whip and stir again, until evenly combined. Refrigerate icing until you're ready to ice the Danish.
3. In a medium bowl, combine cream cheese, oats, splenda, milk, and almond extract and stir until thoroughly mixed. Fold in cherries and set aside. This is your filling.
4. Spray a large baking sheet with nonstick spray. Lay out your dough on the sheet and (using a rolling pin, a can, or your hands) lightly roll it out into a long rectangle of even thickness. Arrange baking sheet in front of you so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon cherry filling lengthwise across the middle third of the dough, leaving 1 inch borders on the left and right of the filling.
5. Along the top third of the dough, cut slits down from the top of the dough toward the filling, stopping about 1/2 inch away from the filling - space slits about 1 inch apart from each other. repeat on the bottom part of the rectangle, cutting upward toward the filling. This will create 1 inch wide strips of dough on both the top and bottom of the filling.
6. Starting at one side, alternate folding the 1 inch strips from the top and the bottom over the filling, covering filling completely and creating a criss-crossed, "braided" appearance. After all the strips have been folded, fold the short sides of the dough in toward the filling, so filling cannot escape, and pat firmly to seal.
7. Bake in the oven for about 20 minutes, until pastry is crispy and golden brown. Allow to cool for at least 15 minutes.
8. Just before serving, drizzle entire Danish with icing. Cut into 9 slices and indulge! (Refrigerate leftovers)
makes 9 servings; 1/9 of danish
cal 118; fat 4.25; sodium 275mg; carbs 17g; Fiber 0.5 - Points 3
This is Hungry Girl creation.
I was so disappointed in this. First I couldn't find the recipe creations stuff, so I attempted to make the recipe with regular crescent rolls. Words of advice - don't go down that road. I managed to get it put together and baked. It made a huge mess, which I'm blaming on the crescent rolls. But the filling was very, very sweet - like you had put too much splenda. We didn't like the icing either. So this recipe was a bust. Best thing to do to "fix it", is find a completely different recipe and try again.
Patrician Potatoes
Patrician Potatoes
5 pounds medium potatoes, peeled and quartered
2 tbsp butter, melted
1 package (8 oz) fat free cream cheese
1 cup (8 oz) reduced fat sour cream
2 tsp salt
2 tsp minced chives
1/4 cup shredded Parmesan cheese
1 tsp paprika
1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
2. Drain potatoes and place in a large bowl; mash with butter. In a small mixing bowl, beat the cream cheese, sour cream and salt until light and fluffy; add to potatoes. Stir in chives.
3. Transfer to a 13x9 baking dish coated with nonstick cooking spray. Sprinkle with Parmesan cheese and paprika. Bake, uncovered at 350* for 20-25 minutes or until heated through.
makes 12 servings; 1 cup each
Cal 207; fat 4; fiber 3
These are great potatoes to make that give you something that is out of the ordinary. They just taste creamy and cheesy. This makes a ton of potatoes though, so make sure you don't mind leftovers, or that you are feeding a crowd. I cut the recipe in half and made them for Christmas dinner - and they came out fine. I do make a few substitutions though. I use fat free sour cream. I honestly don't know why they just have you used the reduced. The potatoes don't come out runny or any weird consistency by using the fat free sour cream.
5 pounds medium potatoes, peeled and quartered
2 tbsp butter, melted
1 package (8 oz) fat free cream cheese
1 cup (8 oz) reduced fat sour cream
2 tsp salt
2 tsp minced chives
1/4 cup shredded Parmesan cheese
1 tsp paprika
1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
2. Drain potatoes and place in a large bowl; mash with butter. In a small mixing bowl, beat the cream cheese, sour cream and salt until light and fluffy; add to potatoes. Stir in chives.
3. Transfer to a 13x9 baking dish coated with nonstick cooking spray. Sprinkle with Parmesan cheese and paprika. Bake, uncovered at 350* for 20-25 minutes or until heated through.
makes 12 servings; 1 cup each
Cal 207; fat 4; fiber 3
These are great potatoes to make that give you something that is out of the ordinary. They just taste creamy and cheesy. This makes a ton of potatoes though, so make sure you don't mind leftovers, or that you are feeding a crowd. I cut the recipe in half and made them for Christmas dinner - and they came out fine. I do make a few substitutions though. I use fat free sour cream. I honestly don't know why they just have you used the reduced. The potatoes don't come out runny or any weird consistency by using the fat free sour cream.
Country Chicken with Gravy
Country Chicken with Gravy
3/4 cup crushed cornflakes
1/2 tsp poultry seasoning
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
2 tbsp fat free evaporated milk
2 tsp canola oil
Gravy:
1 tbsp butter
1 tbsp all purpose flour
1/4 tsp pepper
1/8 tsp salt
1/2 cup fat free evaporated milk
1/4 cup condensed chicken broth; undiluted
1 tsp sherry or additional chicken broth
2 tbsp snipped chives
1. In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture.
2. In a large nonstick skillet coated with nonstick cooking spray, cook chicken in oil over medium heat for 6-8 minutes on each side or until juices run clear.
3. Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper, and salt until smooth. Gradually stir in the milk, broth and sherry or additional broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chives. Serve with chicken.
Makes 4ish servings (not sure how many exactly) Recipe doesn't even tell you how many chicken breasts you need)
Makes 1 chicken breast half with 2 tbsp gravy
Cal 274; fat 8; fiber trace
I'm not much of a "fried" chicken person. I'm not much of a fried person period. I don't much care for gravy either. So I was kinda leary of this one. But I saved the recipe mostly for my husband. First of all, I didn't cook the chicken in the skillet in the oil. Because...it's frying and even though you have the best of intentions you typically end up adding extra oil to keep it from burning and sticking. So...I baked it. No, it is probably not as crispy as it would be if you cooked it in the oil, but it is still crispy enough. The gravy. Oh the gravy. Typically gravy involves ketchup. Mostly to cover up the gravy taste. You could paint this stuff on a rusty bumper, and I would glady lick it all off. If you are being a good little person and watching portions and all that jazz, then the gravy the recipe makes is sufficient. However, if you don't care about calories, then I highly recommend doubling the gravy recipe. As it doesn't make but maybe 1/2 to 3/4 of a cup of gravy. I also used Total cereal for the cornflake crumbs. Mostly because it's high fiber, low fat. But you can use whatever you want for good results. Just make sure that they are a breadcrumb like consistensy.
3/4 cup crushed cornflakes
1/2 tsp poultry seasoning
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
2 tbsp fat free evaporated milk
2 tsp canola oil
Gravy:
1 tbsp butter
1 tbsp all purpose flour
1/4 tsp pepper
1/8 tsp salt
1/2 cup fat free evaporated milk
1/4 cup condensed chicken broth; undiluted
1 tsp sherry or additional chicken broth
2 tbsp snipped chives
1. In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture.
2. In a large nonstick skillet coated with nonstick cooking spray, cook chicken in oil over medium heat for 6-8 minutes on each side or until juices run clear.
3. Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper, and salt until smooth. Gradually stir in the milk, broth and sherry or additional broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chives. Serve with chicken.
Makes 4ish servings (not sure how many exactly) Recipe doesn't even tell you how many chicken breasts you need)
Makes 1 chicken breast half with 2 tbsp gravy
Cal 274; fat 8; fiber trace
I'm not much of a "fried" chicken person. I'm not much of a fried person period. I don't much care for gravy either. So I was kinda leary of this one. But I saved the recipe mostly for my husband. First of all, I didn't cook the chicken in the skillet in the oil. Because...it's frying and even though you have the best of intentions you typically end up adding extra oil to keep it from burning and sticking. So...I baked it. No, it is probably not as crispy as it would be if you cooked it in the oil, but it is still crispy enough. The gravy. Oh the gravy. Typically gravy involves ketchup. Mostly to cover up the gravy taste. You could paint this stuff on a rusty bumper, and I would glady lick it all off. If you are being a good little person and watching portions and all that jazz, then the gravy the recipe makes is sufficient. However, if you don't care about calories, then I highly recommend doubling the gravy recipe. As it doesn't make but maybe 1/2 to 3/4 of a cup of gravy. I also used Total cereal for the cornflake crumbs. Mostly because it's high fiber, low fat. But you can use whatever you want for good results. Just make sure that they are a breadcrumb like consistensy.
Crunchy Pumpkin Dessert Squares
Crunchy Pumpkin Dessert Squares
1 can (30 oz) pumpkin pie filling
1 can (12 oz) fat free evaporated milk
3 eggs
1 package (18 1/4 oz) yellow cake mix
2/3 cup chopped pecans
1 cup reduced fat butter, melted
1 1/4 cups fat free whipped topping
1. In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13x9 baking pan. Sprinkle with cake mix and pecans; drizzle with butter.
2. Bake at 350* for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.
Makes 20 servings
Cal 246; fat 10; fiber 1; cholesterol 44; sodium 335; carb 36
This stuff is absolutely fabulous. I was having a duh moment and used canned pumpkin. I had already opened the can and so I just added cinnamon, nutmeg, cloves, ginger and a little bit of sugar. I just got the pumpkin to taste like pumpkin pie and went from there. So mine is probably a little more pumpkin than it should be. But it was awesome any way. I also used the ICBINB sticks..which was the only sub I made.
1 can (30 oz) pumpkin pie filling
1 can (12 oz) fat free evaporated milk
3 eggs
1 package (18 1/4 oz) yellow cake mix
2/3 cup chopped pecans
1 cup reduced fat butter, melted
1 1/4 cups fat free whipped topping
1. In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13x9 baking pan. Sprinkle with cake mix and pecans; drizzle with butter.
2. Bake at 350* for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.
Makes 20 servings
Cal 246; fat 10; fiber 1; cholesterol 44; sodium 335; carb 36
This stuff is absolutely fabulous. I was having a duh moment and used canned pumpkin. I had already opened the can and so I just added cinnamon, nutmeg, cloves, ginger and a little bit of sugar. I just got the pumpkin to taste like pumpkin pie and went from there. So mine is probably a little more pumpkin than it should be. But it was awesome any way. I also used the ICBINB sticks..which was the only sub I made.
Chocolate Marshmallow Fudge
Chocolate Marshmallow Fudge
1 2/3 cup sugar
2/3 cup fat free evaporated milk
2 tbsp reduced calorie margarine
12 oz semisweet chocolate, chopped (about 1 1/2 cups)
14 large marshmallows
1. Coat an 8x8 inch pan with cooking spray.
2. Stir together sugar, evaporated milk and margarine. Bring to a boil in a sauce pan, reduce heat to medium-low and cook 3 minutes, stirring constantly.
3. Stir in chocolate and marshmallows. Remove from heat and stir until smooth.
4. Pour into pan and refrigerate until firm, about 2 hours. Cut into 36 squares and serve. (Leave fudge in refrigerator or freezer for a firmer consistency.)
Makes 36 servings; 1 square each
Weight Watchers recipe - 2 punks
This stuff is like crack. It's addicting. I am not a huge chocolate fan, but this stuff is awesome. It is sweet, it is rich, so you really don't want a whole lot at once. But it is great stuff.
Notes - I buy a bag of semi sweet chocolate chips. It saves the headache of chopping up chocolate. Just dump the whole bag in. The marshmallows. If you dump them in whole, it takes forever for them to melt. They just are so big and it takes a lot to melt them. So I highly recommend tearing them up in pieces and putting them in that way. I haven't tried to figure out how many mini's it would take to use instead. Because I always have mini marshmallows around. My dogs love them. I usually buy a large bag, make the fudge, discover the hardened block of marshmallows that got stuffed in the back of the pantry about mid June and chunk the rest of the bag away. Next time I make this I'll try and figure out how many mini's it takes and post that number here.
1 2/3 cup sugar
2/3 cup fat free evaporated milk
2 tbsp reduced calorie margarine
12 oz semisweet chocolate, chopped (about 1 1/2 cups)
14 large marshmallows
1. Coat an 8x8 inch pan with cooking spray.
2. Stir together sugar, evaporated milk and margarine. Bring to a boil in a sauce pan, reduce heat to medium-low and cook 3 minutes, stirring constantly.
3. Stir in chocolate and marshmallows. Remove from heat and stir until smooth.
4. Pour into pan and refrigerate until firm, about 2 hours. Cut into 36 squares and serve. (Leave fudge in refrigerator or freezer for a firmer consistency.)
Makes 36 servings; 1 square each
Weight Watchers recipe - 2 punks
This stuff is like crack. It's addicting. I am not a huge chocolate fan, but this stuff is awesome. It is sweet, it is rich, so you really don't want a whole lot at once. But it is great stuff.
Notes - I buy a bag of semi sweet chocolate chips. It saves the headache of chopping up chocolate. Just dump the whole bag in. The marshmallows. If you dump them in whole, it takes forever for them to melt. They just are so big and it takes a lot to melt them. So I highly recommend tearing them up in pieces and putting them in that way. I haven't tried to figure out how many mini's it would take to use instead. Because I always have mini marshmallows around. My dogs love them. I usually buy a large bag, make the fudge, discover the hardened block of marshmallows that got stuffed in the back of the pantry about mid June and chunk the rest of the bag away. Next time I make this I'll try and figure out how many mini's it takes and post that number here.
Key Lime Cheesecake
Key Lime Cheesecake
1 3/4 cups graham cracker crumbs
5 tbsp butter, melted
1 cup plus 1 tbsp sugar
3 each 8 oz packages cream cheese, softened
1 tsp vanilla
1/2 cup fresh lime juice (about 5 limes)
3 eggs
whipped cream - optional
1. Preheat oven to 350*. Make the crust by combining the graham cracker crumbs with butter and 1 tbsp sugar in bowl. Stir well enough to coat all of the crumbs with the butter. Keep it crumbly.
2. Press the crumbs onto the bottom and halfway up sides of an 8 inch springform pan. You don't want the crust to form all the way up the back of each slice of cheesecake. Bake for 5 minutes, then set aside until you are ready to fill it.
3. In a large mixing bowl, combine cream cheese, 1 cup sugar, and vanilla. Mix with electric mixer until smooth. Add lime juice and eggs and beat until smooth and creamy.
4. Pour the filling into pan. Bake 60-70 minutes. If the top of the cheesecake is turning light brown, it's done. Remove from the oven and allow it to cool.
5. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous dollop of whipped cream on top if desired.
I made this almost a year ago - so my brain is kinda fuzzy. But I'm pretty sure that I used reduced fat cream cheese and regular, but don't hold me to that. It tastes like key lime cheesecake. I highly recommend it.
Notes - make sure your cream cheese is at room temperature before you start. Also don't open the oven to check on it. The difference in air temp can cause the cheesecake to crack. So just watch it and time it closely. If you have to open the oven door, only open it as much as you need to peek inside. You can also cook it in a water bath, or with a pan of water in the oven. I didn't do either. Just timed it and kept an eye through the door and mine came out fine. I do recommend making it the day before.
1 3/4 cups graham cracker crumbs
5 tbsp butter, melted
1 cup plus 1 tbsp sugar
3 each 8 oz packages cream cheese, softened
1 tsp vanilla
1/2 cup fresh lime juice (about 5 limes)
3 eggs
whipped cream - optional
1. Preheat oven to 350*. Make the crust by combining the graham cracker crumbs with butter and 1 tbsp sugar in bowl. Stir well enough to coat all of the crumbs with the butter. Keep it crumbly.
2. Press the crumbs onto the bottom and halfway up sides of an 8 inch springform pan. You don't want the crust to form all the way up the back of each slice of cheesecake. Bake for 5 minutes, then set aside until you are ready to fill it.
3. In a large mixing bowl, combine cream cheese, 1 cup sugar, and vanilla. Mix with electric mixer until smooth. Add lime juice and eggs and beat until smooth and creamy.
4. Pour the filling into pan. Bake 60-70 minutes. If the top of the cheesecake is turning light brown, it's done. Remove from the oven and allow it to cool.
5. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous dollop of whipped cream on top if desired.
I made this almost a year ago - so my brain is kinda fuzzy. But I'm pretty sure that I used reduced fat cream cheese and regular, but don't hold me to that. It tastes like key lime cheesecake. I highly recommend it.
Notes - make sure your cream cheese is at room temperature before you start. Also don't open the oven to check on it. The difference in air temp can cause the cheesecake to crack. So just watch it and time it closely. If you have to open the oven door, only open it as much as you need to peek inside. You can also cook it in a water bath, or with a pan of water in the oven. I didn't do either. Just timed it and kept an eye through the door and mine came out fine. I do recommend making it the day before.
Au Gratin Potatoes
Au Gratin Potatoes
1 tbsp butter
1 medium onion, thinly sliced
2 tbsp all purpose flour
2 cups fat free skim milk
2 pounds uncooked Yukon gold potatoes, thinly sliced
1 cup low fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
1. Preheat oven to 375*. Coat a 2 quart covered baking dish with cooking spray.
2. Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt, and pepper.
3. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork tender, about 20 minutes more.
4. Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
Makes 8 servings
Weight Watchers Recipe -3 punks
These are cheesy and totally awesome Au gratin potatoes. I had only ever had the stuff out of the box, until this recipe came along. Then nothing else has ever been made at my house.
Notes - I don't ever use the Yukon Gold potatoes, just regular russet potatoes or baby reds. The Yukon Gold have a little richer taste, and a little higher price. They would definitely be worth it to use. I also cover the potatoes when I start out, and let them bake in a 13x9 pan, instead of the round pan that the recipe suggests. It usually only takes 30 - 45 minutes before they are ready for the table. I usually don't broil them either. Just sprinkle the cheese on and let it melt. It's your choice, but most of the time, I am afraid of leaving them in on broil and burning them. Broil and I don't have a good history. These are a little time consuming to make, but they are worth it.
1 tbsp butter
1 medium onion, thinly sliced
2 tbsp all purpose flour
2 cups fat free skim milk
2 pounds uncooked Yukon gold potatoes, thinly sliced
1 cup low fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
1. Preheat oven to 375*. Coat a 2 quart covered baking dish with cooking spray.
2. Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt, and pepper.
3. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork tender, about 20 minutes more.
4. Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
Makes 8 servings
Weight Watchers Recipe -3 punks
These are cheesy and totally awesome Au gratin potatoes. I had only ever had the stuff out of the box, until this recipe came along. Then nothing else has ever been made at my house.
Notes - I don't ever use the Yukon Gold potatoes, just regular russet potatoes or baby reds. The Yukon Gold have a little richer taste, and a little higher price. They would definitely be worth it to use. I also cover the potatoes when I start out, and let them bake in a 13x9 pan, instead of the round pan that the recipe suggests. It usually only takes 30 - 45 minutes before they are ready for the table. I usually don't broil them either. Just sprinkle the cheese on and let it melt. It's your choice, but most of the time, I am afraid of leaving them in on broil and burning them. Broil and I don't have a good history. These are a little time consuming to make, but they are worth it.
Swiss Enchiladas
Swiss Enchiladas
1 1/2 cups chopped onion
2 cups chopped roasted skinless, boneless chicken breast (about 2 breasts)
2 garlic cloves, minced
2 (4.5 oz) cans diced green chilies, undrained
1 (14.5 oz) can petite-diced tomatoes, undrained
2 cups 2% reduced fat milk
2 tbsp all purpose flour
1/4 tsp salt
6 (8 inch) fat free flour tortillas
2 cups (8 oz) shredded Swiss cheese, divided
1. Preheat oven to 350*.
2. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until tender. Stirring occasionally. Stir in chicken, garlic, chilies and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.
3. Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
4. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tbsp cheese down center of each tortilla, roll up. Arrange filled tortillas in the bottom of a 13x9 inch-baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese. Bake at 350* for 25 minutes or until cheese is bubbly. Remove from oven.
5. Preheat broiler.
6. Broil Casserole for 3 minutes or until cheese begins to brown.
Makes 6 servings; 1 enchilada and about 1/3 cup sauce
Cal 419; fat 13.2; fiber 4.3
I know that this sounds a little weird. Swiss cheese with enchilada's, but it works. It is definitely something different. There is a little spice, but not much, however, if you want to increase your spicy factor, use a can of Rotel in place of the tomatoes and 1 can of the green chilies. Although doing this, depending on your preferences can make this go from a 2 to a 9 on the spicy chart. I also don't make the sauce. It's bland, it tastes like warm milk. When I was making it I was adding garlic and cayenne pepper and other stuff to make it taste not so milky. We just didn't care for the sauce. I have substituted sour cream sauce, canned enchilada sauce, and the sauce that I use on another enchildada recipe. They all work great, especially the sour cream sauce and the sauce that I make on spinach enchiladas. But, we never make sauce anymore. I used the sliced Swiss cheese, because it is usually cheaper than a block, and we just lay a slice on top, let the cheese melt and have at it. I guess that would make it more burritos than enchiladas.
1 1/2 cups chopped onion
2 cups chopped roasted skinless, boneless chicken breast (about 2 breasts)
2 garlic cloves, minced
2 (4.5 oz) cans diced green chilies, undrained
1 (14.5 oz) can petite-diced tomatoes, undrained
2 cups 2% reduced fat milk
2 tbsp all purpose flour
1/4 tsp salt
6 (8 inch) fat free flour tortillas
2 cups (8 oz) shredded Swiss cheese, divided
1. Preheat oven to 350*.
2. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until tender. Stirring occasionally. Stir in chicken, garlic, chilies and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.
3. Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
4. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tbsp cheese down center of each tortilla, roll up. Arrange filled tortillas in the bottom of a 13x9 inch-baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese. Bake at 350* for 25 minutes or until cheese is bubbly. Remove from oven.
5. Preheat broiler.
6. Broil Casserole for 3 minutes or until cheese begins to brown.
Makes 6 servings; 1 enchilada and about 1/3 cup sauce
Cal 419; fat 13.2; fiber 4.3
I know that this sounds a little weird. Swiss cheese with enchilada's, but it works. It is definitely something different. There is a little spice, but not much, however, if you want to increase your spicy factor, use a can of Rotel in place of the tomatoes and 1 can of the green chilies. Although doing this, depending on your preferences can make this go from a 2 to a 9 on the spicy chart. I also don't make the sauce. It's bland, it tastes like warm milk. When I was making it I was adding garlic and cayenne pepper and other stuff to make it taste not so milky. We just didn't care for the sauce. I have substituted sour cream sauce, canned enchilada sauce, and the sauce that I use on another enchildada recipe. They all work great, especially the sour cream sauce and the sauce that I make on spinach enchiladas. But, we never make sauce anymore. I used the sliced Swiss cheese, because it is usually cheaper than a block, and we just lay a slice on top, let the cheese melt and have at it. I guess that would make it more burritos than enchiladas.
Sausage and Rice Stew
Sausage and Rice Stew
1 pkg. (16 oz) smoked turkey kielbasa, halved lengthwise and sliced
1 large sweet onion, chopped
2 shallots, chopped
1 tbsp chopped pickled jalapeno slices
3 garlic cloves, minced
1 tbsp canola oil
2 cups water
1 can (14.5 oz) chicken broth
2 cans (15 oz each) white kidney or cannelloni beans, rinsed and drained
1 cup uncooked long grain rice
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp pepper
2 cups fresh baby spinach
1. In a Dutch oven, saute the kielbasa, onion, shallots, jalapeno and garlic in oil until onion is tender. Add the water, broth, beans, rice and seasonings. Bring to a boil.
2. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Stir in spinach. Cook 5 minutes longer or until spinach is wilted.
Makes 6 servings; 1 2/3 cups each
Cal 369; fat 7; fiber 7
This stuff sounds a little weird, but it is really, really good. I made a few substitutions. I used the Johnsonville turkey sausage links. It isn't as many oz as the kielbasa, but there was plenty of sausage. I didn't put the shallots in, because frankly I wasn't going to buy a bag of shallots for two of them, when it already had a large onion in it. The sweet onion was sufficient. I chopped the jalapenos very fine, and probably ended up with closer to two tablespoons, but we like things a little spicy. I didn't use long grain rice, because I wasn't going to buy a box and just use a cup and end up throwing the rest away in a few months when the critters made a home in it. I just used brown rice, and I was a little worried about that, because brown rice has a distinct flavor. I also, didn't put the spinach in. I'm not sure why. We like spinach, but I think that we were going to have a salad with it, and decided that it was just too much green leafy stuff in one meal. I made this on a Sunday cooking fest and it sat in the fridge for a week before we got around to eating it. We fought over who got to eat the leftovers for lunch the next day. It's really good. We had a salad and breadsticks with it and it was very filling, and very good.
1 pkg. (16 oz) smoked turkey kielbasa, halved lengthwise and sliced
1 large sweet onion, chopped
2 shallots, chopped
1 tbsp chopped pickled jalapeno slices
3 garlic cloves, minced
1 tbsp canola oil
2 cups water
1 can (14.5 oz) chicken broth
2 cans (15 oz each) white kidney or cannelloni beans, rinsed and drained
1 cup uncooked long grain rice
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp pepper
2 cups fresh baby spinach
1. In a Dutch oven, saute the kielbasa, onion, shallots, jalapeno and garlic in oil until onion is tender. Add the water, broth, beans, rice and seasonings. Bring to a boil.
2. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Stir in spinach. Cook 5 minutes longer or until spinach is wilted.
Makes 6 servings; 1 2/3 cups each
Cal 369; fat 7; fiber 7
This stuff sounds a little weird, but it is really, really good. I made a few substitutions. I used the Johnsonville turkey sausage links. It isn't as many oz as the kielbasa, but there was plenty of sausage. I didn't put the shallots in, because frankly I wasn't going to buy a bag of shallots for two of them, when it already had a large onion in it. The sweet onion was sufficient. I chopped the jalapenos very fine, and probably ended up with closer to two tablespoons, but we like things a little spicy. I didn't use long grain rice, because I wasn't going to buy a box and just use a cup and end up throwing the rest away in a few months when the critters made a home in it. I just used brown rice, and I was a little worried about that, because brown rice has a distinct flavor. I also, didn't put the spinach in. I'm not sure why. We like spinach, but I think that we were going to have a salad with it, and decided that it was just too much green leafy stuff in one meal. I made this on a Sunday cooking fest and it sat in the fridge for a week before we got around to eating it. We fought over who got to eat the leftovers for lunch the next day. It's really good. We had a salad and breadsticks with it and it was very filling, and very good.
Snicker Pie
Snicker Pie
2 cups fat free vanilla ice cream
1 package fat free sugar free instant chocolate pudding
1 cup fat free whipped topping
1/4 cup reduced fat chunky peanut butter
1. Keep pudding mix dry - do not prepare. Mix all ingredients together.
2. Spray an 8 inch pie pan with nonstick cooking spray. Pour mixture in. Freeze until hard.
Makes 8 servings each
Weight Watchers Recipe - 3 punks each
This stuff is awesome. It tastes a lot like a frozen snickers bar with ice cream, or the ice cream snicker's bars. It is delicious.
Spray your measuring cup for easy removal of peanut butter
2 cups fat free vanilla ice cream
1 package fat free sugar free instant chocolate pudding
1 cup fat free whipped topping
1/4 cup reduced fat chunky peanut butter
1. Keep pudding mix dry - do not prepare. Mix all ingredients together.
2. Spray an 8 inch pie pan with nonstick cooking spray. Pour mixture in. Freeze until hard.
Makes 8 servings each
Weight Watchers Recipe - 3 punks each
This stuff is awesome. It tastes a lot like a frozen snickers bar with ice cream, or the ice cream snicker's bars. It is delicious.
Spray your measuring cup for easy removal of peanut butter
Pumpkin Streusel Bread
Pumpkin Streusel Bread
Topping:
1/4 cup chopped pecans
2 tbsp sugar
1 1/2 tbsp chilled butter or stick margarine, cut into pieces
1/4 tsp ground cinnamon
Bread:
2 cups all purpose flour
1/2 cup sugar
1/2 cup raisins
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 cup canned pumpkin
1/2 cup plain low fat yogurt
1/2 cup honey
1/4 cup vegetable oil
1 tsp vanilla extract
2 large eggs
1. Preheat oven to 350*.
2. To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
3. To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter int a 9x5 inch loaf pan coated with cooking spray; sprinkle with topping. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Makes 16 servings; 1 slice each
Cal 209; fat 6.9, fiber 1.4, cart 34.6; sodium 252
This stuff is awesome. It's the only pumpkin bread we eat. I usually make it 3-4 times a year.
This is a cooking light recipe, and often you can make even more substitutions without loosing the quality of the food you are making. I haven't tried to lighten this up anymore than what has already been done. The only thing that I change is the raisins. My husband doesn't like raisins "in" recipes, so we leave them out, and the bread is still wonderful.
Topping:
1/4 cup chopped pecans
2 tbsp sugar
1 1/2 tbsp chilled butter or stick margarine, cut into pieces
1/4 tsp ground cinnamon
Bread:
2 cups all purpose flour
1/2 cup sugar
1/2 cup raisins
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 cup canned pumpkin
1/2 cup plain low fat yogurt
1/2 cup honey
1/4 cup vegetable oil
1 tsp vanilla extract
2 large eggs
1. Preheat oven to 350*.
2. To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
3. To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter int a 9x5 inch loaf pan coated with cooking spray; sprinkle with topping. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Makes 16 servings; 1 slice each
Cal 209; fat 6.9, fiber 1.4, cart 34.6; sodium 252
This stuff is awesome. It's the only pumpkin bread we eat. I usually make it 3-4 times a year.
This is a cooking light recipe, and often you can make even more substitutions without loosing the quality of the food you are making. I haven't tried to lighten this up anymore than what has already been done. The only thing that I change is the raisins. My husband doesn't like raisins "in" recipes, so we leave them out, and the bread is still wonderful.
Frosty Peanut Butter Cups
Frosty Peanut Butter Cups
9 reduced fat graham crackers - crushed
2 tbsp reduced fat butter
1 cup cold 1% milk
1/2 cup reduced fat creamy peanut butter
1 (3.4 oz) package instant vanilla pudding mix
2 cups fat free whipped topping
1. In a small bowl, combine cracker crumbs and margarine. Press about 1 tbsp each into 12 paper lined muffin cups. In a large bowl, whisk milk and peanut butter until blended. Whisk in pudding mix until smooth. Fold in whipped topping. Spoon into cups. Freeze until firm. Remove liners and let stand at room temperature for 5 minutes before serving.
makes 12 servings
Cal 154; fat 6; fiber 1; cholesterol 1; sodium 277; carb 23
These are really good. Very peanut buttery. I think that next time I make them I'm going to use chocolate pudding instead of vanilla, just to see if they have a more peanut butter cup taste.
When measuring the peanut butter, spray the inside of your measuring cup with cooking spray, and your peanut butter will just slip out.
My only complaint is that they are awfully peanut buttery. You kind of miss out on anything else.
9 reduced fat graham crackers - crushed
2 tbsp reduced fat butter
1 cup cold 1% milk
1/2 cup reduced fat creamy peanut butter
1 (3.4 oz) package instant vanilla pudding mix
2 cups fat free whipped topping
1. In a small bowl, combine cracker crumbs and margarine. Press about 1 tbsp each into 12 paper lined muffin cups. In a large bowl, whisk milk and peanut butter until blended. Whisk in pudding mix until smooth. Fold in whipped topping. Spoon into cups. Freeze until firm. Remove liners and let stand at room temperature for 5 minutes before serving.
makes 12 servings
Cal 154; fat 6; fiber 1; cholesterol 1; sodium 277; carb 23
These are really good. Very peanut buttery. I think that next time I make them I'm going to use chocolate pudding instead of vanilla, just to see if they have a more peanut butter cup taste.
When measuring the peanut butter, spray the inside of your measuring cup with cooking spray, and your peanut butter will just slip out.
My only complaint is that they are awfully peanut buttery. You kind of miss out on anything else.
Pumpkin Pie
Pumpkin Pie
4 pieces phyllo dough
1/2 cup dark brown sugar
1/4 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp cornstarch
1/8 tsp table salt
1 1/2 cups canned pumpkin
1 1/2 cups fat free evaporated milk
1/2 cup regular egg substitute (Egg beaters)
1 tsp vanilla extract
1. Preheat oven to 350*. Lightly coat a 9 inch round pie pan with cooking spray.
2. Cut phyllo sheets in half. Place 1 sheet in prepared pan, lightly spray with cooking spray, and top with another sheet of phyllo, placing corners just to the right of the previous corners. Repeat with remaining sheets. Press the phyllo into the pan and roll in the edges. Bake until lightly browned, about 10 minutes.
3. Whisk together brown sugar, spices, cornstarch and salt. In another bowl, whisk together pumpkin, evaporated milk, egg substitute and vanilla. Gradually whisk the wet ingredients into the dry ingredients.
4. Pour filling into crust. Bake until set, about 50 minutes. Cover crust edges with foil if they become too brown during baking. Cool completely before cutting.
Makes 8 servings
Weight Watchers Recipe - 3 punks*
This pumpkin pie is awesome, and I don't like pumpkin pie. I have never used the phyllo dough though. I have always just used a prepared pie crust. Which only increases the punks by 1/2 a punk per serving. So I'll pay the extra punk for the convenience.
*Weight Watchers and their points program is copyrighted, so I can't use points. So it's punks around here.
4 pieces phyllo dough
1/2 cup dark brown sugar
1/4 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp cornstarch
1/8 tsp table salt
1 1/2 cups canned pumpkin
1 1/2 cups fat free evaporated milk
1/2 cup regular egg substitute (Egg beaters)
1 tsp vanilla extract
1. Preheat oven to 350*. Lightly coat a 9 inch round pie pan with cooking spray.
2. Cut phyllo sheets in half. Place 1 sheet in prepared pan, lightly spray with cooking spray, and top with another sheet of phyllo, placing corners just to the right of the previous corners. Repeat with remaining sheets. Press the phyllo into the pan and roll in the edges. Bake until lightly browned, about 10 minutes.
3. Whisk together brown sugar, spices, cornstarch and salt. In another bowl, whisk together pumpkin, evaporated milk, egg substitute and vanilla. Gradually whisk the wet ingredients into the dry ingredients.
4. Pour filling into crust. Bake until set, about 50 minutes. Cover crust edges with foil if they become too brown during baking. Cool completely before cutting.
Makes 8 servings
Weight Watchers Recipe - 3 punks*
This pumpkin pie is awesome, and I don't like pumpkin pie. I have never used the phyllo dough though. I have always just used a prepared pie crust. Which only increases the punks by 1/2 a punk per serving. So I'll pay the extra punk for the convenience.
*Weight Watchers and their points program is copyrighted, so I can't use points. So it's punks around here.
Ham Potato Puffs
Ham Potato Puffs
1 tube (12 oz) refrigerated buttermilk biscuits
1 cup cubed fully cooked ham
1 cup leftover mashed potatoes
1 cup (4 oz) shredded cheddar cheese, divided
1/2 tsp dried parsley flakes
1/4 tsp garlic powder
1. Press each biscuit onto the bottom and up the sides of a greased muffin cup. In a large bowl, combine the potatoes, 1/2 cup cheese, parsley and garlic powder.
2. Spoon 1/4 cup into each prepared cup. Sprinkle with remaining cheese. Bake at 350 for 20-25 minutes or until lightly browned. Serve warm. Refrigerate leftovers.
Makes 10 puffs
cal 165; fat 5; fiber trace
These are fabulous. I made them yesterday and we ran them through the microwave this morning and they were still good. I made a few changes though. I used the Pillsbury whole-wheat biscuits instead of buttermilk. I used farmland diced ham, mostly because I'm lazy, who wants to dice ham? I also used 2% cheddar cheese. I also didn't use leftover mashed potatoes. Because it's rare that we have leftover mashed potatoes. So I just whipped up a small package of instant potatoes and stuck them in the fridge to let them cool down, and then proceeded with the recipe. Enjoy!
My own recipe came out higher in calories because of the biscuit, but lower in fat and higher in fiber. So if the calories matter more to you, then you can leave it, or adjust as you feel necessary.
1 tube (12 oz) refrigerated buttermilk biscuits
1 cup cubed fully cooked ham
1 cup leftover mashed potatoes
1 cup (4 oz) shredded cheddar cheese, divided
1/2 tsp dried parsley flakes
1/4 tsp garlic powder
1. Press each biscuit onto the bottom and up the sides of a greased muffin cup. In a large bowl, combine the potatoes, 1/2 cup cheese, parsley and garlic powder.
2. Spoon 1/4 cup into each prepared cup. Sprinkle with remaining cheese. Bake at 350 for 20-25 minutes or until lightly browned. Serve warm. Refrigerate leftovers.
Makes 10 puffs
cal 165; fat 5; fiber trace
These are fabulous. I made them yesterday and we ran them through the microwave this morning and they were still good. I made a few changes though. I used the Pillsbury whole-wheat biscuits instead of buttermilk. I used farmland diced ham, mostly because I'm lazy, who wants to dice ham? I also used 2% cheddar cheese. I also didn't use leftover mashed potatoes. Because it's rare that we have leftover mashed potatoes. So I just whipped up a small package of instant potatoes and stuck them in the fridge to let them cool down, and then proceeded with the recipe. Enjoy!
My own recipe came out higher in calories because of the biscuit, but lower in fat and higher in fiber. So if the calories matter more to you, then you can leave it, or adjust as you feel necessary.
Sloppy Joe Mac and Cheese
Sloppy Joe Mac and Cheese
1 package (16 oz) elbow macaroni
3/4 pound lean ground turkey
1/2 cup finely chopped celery
1/2 cup shredded carrot
1 can (14.5 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
1/2 cup water
1 envelope sloppy joe mix
1 small onion, finely chopped
1 tbsp butter
1/3 cup all purpose flour
1 tsp ground mustard
3/4 tsp salt
1/4 tsp pepper
4 cups 2% milk
1 tbsp Worcestershire sauce
8 oz reduced fat Velveeta, cubed
2 cups (8 oz) shredded cheddar cheese, divided
1. Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook turkey, celery and carrot over medium heat until meat is no longer pink and vegetables are tender; drain. Add tomatoes, tomato paste, water, and sloppy joe mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
2. Drain macaroni; set aside. In a large saucepan, sauté onion in butter until tender. Stir in the flour, mustard, salt, and pepper until smooth. Gradually add the milk and Worcestershire sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the Velveeta until melted. Add macaroni and 1 cup cheddar cheese; mix well.
3. Spread two thirds of the macaroni mixture in a 13x9 baking dish coated with cooking spray. Spread turkey mixture to with 2 inches of the edges. Spoon remaining macaroni mixture around edges of pan. Cover and bake at 375 for 30-35 minutes or until bubbly. Uncover; sprinkle with the remaining cheddar cheese. Cover and let stand until cheese is melted.
Makes 10 servings; 1 cup equals
Cal 353; fat 12; fiber 3; sodium 877
Can we say salt lick?!?! 3/4 of a tsp of salt. These people are nuts! I used 1/4 tsp of sea salt. I just couldn't bring myself to add more salt than that. And guess what, it came out just fine. No one added salt either. They added pepper, but we are pepper addicts. I made substitutions like you wouldn't believe. I only used 1/4 tsp salt. I used whole-wheat pasta. The cheese. The recipe calls for a pound of cheese between the Velveeta and the cheddar. When I make mac & cheese from scratch I never use anything but Velveeta. So, I played with this a little. I used what the recipe called for in Velveeta, and only half of what it called for in the shredded. Then I tasted of it, was happy with its cheese factor, and left it at that. Feel free to leave the recipe, but a pound of cheese in a "healthy" recipe. Who makes these guidelines? We were actually kinda disappointed in this. We ended up mixing it all together, and it was mostly mac and cheese. I highly reccomend cutting the maccaroni ingredients in half. It makes a whole lotta food, we ended up throwing about 1/4 of it away because we just got so sick of it. I kept the recipe, but not really sure if I will ever make it again unless I'm feeding a minimum of 6 people.
1 package (16 oz) elbow macaroni
3/4 pound lean ground turkey
1/2 cup finely chopped celery
1/2 cup shredded carrot
1 can (14.5 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
1/2 cup water
1 envelope sloppy joe mix
1 small onion, finely chopped
1 tbsp butter
1/3 cup all purpose flour
1 tsp ground mustard
3/4 tsp salt
1/4 tsp pepper
4 cups 2% milk
1 tbsp Worcestershire sauce
8 oz reduced fat Velveeta, cubed
2 cups (8 oz) shredded cheddar cheese, divided
1. Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook turkey, celery and carrot over medium heat until meat is no longer pink and vegetables are tender; drain. Add tomatoes, tomato paste, water, and sloppy joe mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
2. Drain macaroni; set aside. In a large saucepan, sauté onion in butter until tender. Stir in the flour, mustard, salt, and pepper until smooth. Gradually add the milk and Worcestershire sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the Velveeta until melted. Add macaroni and 1 cup cheddar cheese; mix well.
3. Spread two thirds of the macaroni mixture in a 13x9 baking dish coated with cooking spray. Spread turkey mixture to with 2 inches of the edges. Spoon remaining macaroni mixture around edges of pan. Cover and bake at 375 for 30-35 minutes or until bubbly. Uncover; sprinkle with the remaining cheddar cheese. Cover and let stand until cheese is melted.
Makes 10 servings; 1 cup equals
Cal 353; fat 12; fiber 3; sodium 877
Can we say salt lick?!?! 3/4 of a tsp of salt. These people are nuts! I used 1/4 tsp of sea salt. I just couldn't bring myself to add more salt than that. And guess what, it came out just fine. No one added salt either. They added pepper, but we are pepper addicts. I made substitutions like you wouldn't believe. I only used 1/4 tsp salt. I used whole-wheat pasta. The cheese. The recipe calls for a pound of cheese between the Velveeta and the cheddar. When I make mac & cheese from scratch I never use anything but Velveeta. So, I played with this a little. I used what the recipe called for in Velveeta, and only half of what it called for in the shredded. Then I tasted of it, was happy with its cheese factor, and left it at that. Feel free to leave the recipe, but a pound of cheese in a "healthy" recipe. Who makes these guidelines? We were actually kinda disappointed in this. We ended up mixing it all together, and it was mostly mac and cheese. I highly reccomend cutting the maccaroni ingredients in half. It makes a whole lotta food, we ended up throwing about 1/4 of it away because we just got so sick of it. I kept the recipe, but not really sure if I will ever make it again unless I'm feeding a minimum of 6 people.
Italian Cream Cake
Italian Cream Cake
1/2 cup butter, softened
1 1/2 cups sugar
1/2 cup unsweetened applesauce
3 egg yolks
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
5 egg whites
1/2 cup flaked coconut
1/2 cup chopped pecans
Frosting:
1 package (8 oz) reduced fat cream cheese
2 tbsp butter, softened
1 tsp vanilla extract
2 1/2 cups confectioners' sugar
1/4 cup chopped pecans, toasted
1. In a large mixing bowl, beat butter and sugar for 2 minutes. Stir in applesauce. Add egg yolks and vanilla; beat 1 minute. Combine the flour, baking soda and salt; add to butter mixture alternately with buttermilk.
2. In another bowl, beat egg whites until stiff peaks form. Fold in batter. Fold in coconut and pecans. Transfer to a 9x13 baking pan coated with cooking spray. Bake at 350* for 25-30 minutes or untili a toothpick inserted near center comes out clean. Cool on a wire rack.
3. For frosting, in a small bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake, sprinkle with pecans. Store in refrigerator.
Makes 18 servings
Cal 338; fat 15; fiber 1
Oh my goodness. This stuff could be smeared on a bumper and I would have no problem eating it. It's also baking, and I don't jack around with baking. Sorry to disappoint. The only thing that I don't do is sprinkle the pecans on top. They work great if you are going to eat the cake within a day or two, but otherwise they get soggy and they get chewy, and it's kinda like chewing on shoe. So sprinkle the pecans over the top at your own risk.
1/2 cup butter, softened
1 1/2 cups sugar
1/2 cup unsweetened applesauce
3 egg yolks
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
5 egg whites
1/2 cup flaked coconut
1/2 cup chopped pecans
Frosting:
1 package (8 oz) reduced fat cream cheese
2 tbsp butter, softened
1 tsp vanilla extract
2 1/2 cups confectioners' sugar
1/4 cup chopped pecans, toasted
1. In a large mixing bowl, beat butter and sugar for 2 minutes. Stir in applesauce. Add egg yolks and vanilla; beat 1 minute. Combine the flour, baking soda and salt; add to butter mixture alternately with buttermilk.
2. In another bowl, beat egg whites until stiff peaks form. Fold in batter. Fold in coconut and pecans. Transfer to a 9x13 baking pan coated with cooking spray. Bake at 350* for 25-30 minutes or untili a toothpick inserted near center comes out clean. Cool on a wire rack.
3. For frosting, in a small bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake, sprinkle with pecans. Store in refrigerator.
Makes 18 servings
Cal 338; fat 15; fiber 1
Oh my goodness. This stuff could be smeared on a bumper and I would have no problem eating it. It's also baking, and I don't jack around with baking. Sorry to disappoint. The only thing that I don't do is sprinkle the pecans on top. They work great if you are going to eat the cake within a day or two, but otherwise they get soggy and they get chewy, and it's kinda like chewing on shoe. So sprinkle the pecans over the top at your own risk.
Beef Stuffed Zucchini
Beef Stuffed Zucchini
4 medium zucchini
1 pound ground beef
1/2 cup chopped onion
1 egg
3/4 cup marinara or spaghetti sauce
1/4 cup seasoned bread crumbs
1/4 tsp salt
1/4 tsp pepper
1 cup (4 oz) shredded Monterey jack cheese, divided
Additional marinara or spaghetti sauce
1. Cut zucchini in half lenghwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4 inch shells.
2. Place shells in an ungreased 3 qt. microwave safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
3. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the egg, marinara sauce, bread crumbs, salt, pepper and 1/2 cup cheese.
4. Spoon about 14 cup into each shell. Microwave, uncovered on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160* and zucchini are tender. Serve with additional marinara sauce.
Makes 4 servings; 2 stuffled halves (calculated without additional sauce)
Cal 394; fat 21; fiber 4
Was a little disappointed in this. It was good, but I want to make it again and change, well pretty much everything. 4 medium zucchini, I had 4 smallish zucchini and could have used at least 3 more. So either cut the beef mixture in half or get more zucchini. The egg and bread crumbs....I understand what purpose they serve, but yeah. So not doing that again. It gave the meat a weird color, especially after you added the marinara sauce. So I'm going to just use a the cheese and let the meat stick together that route. I also didn't microwave. So my zucchini still had quite a bit of crunch and bland is an understatement. Next time I'm going to spray a little olive oil on and add some Mrs. Dash and pop it in the oven for about 8-10 minutes and let it cook just a little. Then poke the meat mixture in. The meat was bland, so I added, pepper, garlic, a dash of cayenne pepper and salt. Just make sure that you don't add anything that won't go with the spaghetti sauce. I put it all together and popped it in the oven. My microwave is a little crazy, and today you may get perfectly cook in 2 minutes or you might get burnt. It was fairly good, and I figure that it will be really good after I adjust for the next time. We had a salad with it and called it dinner.
4 medium zucchini
1 pound ground beef
1/2 cup chopped onion
1 egg
3/4 cup marinara or spaghetti sauce
1/4 cup seasoned bread crumbs
1/4 tsp salt
1/4 tsp pepper
1 cup (4 oz) shredded Monterey jack cheese, divided
Additional marinara or spaghetti sauce
1. Cut zucchini in half lenghwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4 inch shells.
2. Place shells in an ungreased 3 qt. microwave safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
3. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the egg, marinara sauce, bread crumbs, salt, pepper and 1/2 cup cheese.
4. Spoon about 14 cup into each shell. Microwave, uncovered on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160* and zucchini are tender. Serve with additional marinara sauce.
Makes 4 servings; 2 stuffled halves (calculated without additional sauce)
Cal 394; fat 21; fiber 4
Was a little disappointed in this. It was good, but I want to make it again and change, well pretty much everything. 4 medium zucchini, I had 4 smallish zucchini and could have used at least 3 more. So either cut the beef mixture in half or get more zucchini. The egg and bread crumbs....I understand what purpose they serve, but yeah. So not doing that again. It gave the meat a weird color, especially after you added the marinara sauce. So I'm going to just use a the cheese and let the meat stick together that route. I also didn't microwave. So my zucchini still had quite a bit of crunch and bland is an understatement. Next time I'm going to spray a little olive oil on and add some Mrs. Dash and pop it in the oven for about 8-10 minutes and let it cook just a little. Then poke the meat mixture in. The meat was bland, so I added, pepper, garlic, a dash of cayenne pepper and salt. Just make sure that you don't add anything that won't go with the spaghetti sauce. I put it all together and popped it in the oven. My microwave is a little crazy, and today you may get perfectly cook in 2 minutes or you might get burnt. It was fairly good, and I figure that it will be really good after I adjust for the next time. We had a salad with it and called it dinner.
Makeover Nutty Monkey Malts
Makeover Nutty Monkey Malts
1/4 cup fat free milk
1 small banana, cut into chunks
1/4 cup chocolate malted milk powder
2 tbsp reduced fat creamy peanut butter
2 cups fat free frozen chocolate yogurt
whipped cream, optional
1. In a blender, combine the milk, banana, malted milk and peanut butter. Cover and process for 10 seconds or until smooth. Add frozen yogurt. Cover and process 10 seconds longer or until blended. Stir if necessary. Pour into chilled glasses; garnish with whipped cream if desired. Serve immediately.
Makes 5 servings; 1/2 cup each
Cal 203; fat 3; fiber 3
This is like a chocolate, peanut butter covered banana. It's rich, it's good. It's chocolate, how can you go wrong there. Trust me on the 1/4 cup of malted milk powder. The first time I made it, I thought that was a mistake, and used slightly less, and it wasn't as creamy. So even though it seems like a whole lot, it isn't that bad. I didn't change anything, but next time I may use chunky peanut butter instead of creamy, because I like chunky peanut butter, and I hate to buy creamy because it just sits in the pantry and after about 5 years, then I open it to make something and nearly pass out from the horrific smell. It doesn't grow mold though. Which kinda weirds me out.
1/4 cup fat free milk
1 small banana, cut into chunks
1/4 cup chocolate malted milk powder
2 tbsp reduced fat creamy peanut butter
2 cups fat free frozen chocolate yogurt
whipped cream, optional
1. In a blender, combine the milk, banana, malted milk and peanut butter. Cover and process for 10 seconds or until smooth. Add frozen yogurt. Cover and process 10 seconds longer or until blended. Stir if necessary. Pour into chilled glasses; garnish with whipped cream if desired. Serve immediately.
Makes 5 servings; 1/2 cup each
Cal 203; fat 3; fiber 3
This is like a chocolate, peanut butter covered banana. It's rich, it's good. It's chocolate, how can you go wrong there. Trust me on the 1/4 cup of malted milk powder. The first time I made it, I thought that was a mistake, and used slightly less, and it wasn't as creamy. So even though it seems like a whole lot, it isn't that bad. I didn't change anything, but next time I may use chunky peanut butter instead of creamy, because I like chunky peanut butter, and I hate to buy creamy because it just sits in the pantry and after about 5 years, then I open it to make something and nearly pass out from the horrific smell. It doesn't grow mold though. Which kinda weirds me out.
Pizza Tot Casserole
Pizza Tot Casserole
1 1/2 pounds ground beef
1 medium green pepper, chopped, optional
1 medium onion, chopped
1/2 pound sliced mushrooms
1 can (15 oz) pizza sauce
1 tsp dried basil
3 cups (12 oz) shredded mozzarella cheese
1 package (32 oz) frozen tater tots
1 cup (4 oz) shredded cheddar cheese
1. In a large skillet, cook the beef, green pepper, onion and mushrooms over medium heat until meat is no longer pink; drain. Add pizza sauce and basil.
2. Transfer to a greased 3 qt baking dish. Top with mozzarella cheese and potatoes. Bake, uncovered, at 400* for 30-35 minutes or until potatoes are lightly browned.
3. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted.
We love this stuff. I used ground turkey, because we don't eat ground beef. My only question is - what's with the anti seasoning of the meat? So I added garlic, pepper, and a small amount of sea salt. I'm anti salt. Plus you don't want to over power the spices in the pizza sauce and the basil. So keep that in mind as you add that sort of stuff. The last time I made this, I only had a pound of turkey, so I added some turkey breakfast sausage to make up the difference. It was definately more "pizza" like. But it's great either direction you take. When the potatoes are done by most peoples standards, I leave them in a little longer. I like my tots a little more crunchy as most, but you can adjust the cooking time based on your own needs. Plus the crunchier the tots are now, the less soggy they are when you eat it for lunch the next day.
This makes a lot of food for just 2 people, so I would suggest that you feed more than 2, or that you prepare for leftovers for a few days. It usually gives us dinner, plus lunch for a couple of days. We usually have a salad to go with it and call it dinner.
1 1/2 pounds ground beef
1 medium green pepper, chopped, optional
1 medium onion, chopped
1/2 pound sliced mushrooms
1 can (15 oz) pizza sauce
1 tsp dried basil
3 cups (12 oz) shredded mozzarella cheese
1 package (32 oz) frozen tater tots
1 cup (4 oz) shredded cheddar cheese
1. In a large skillet, cook the beef, green pepper, onion and mushrooms over medium heat until meat is no longer pink; drain. Add pizza sauce and basil.
2. Transfer to a greased 3 qt baking dish. Top with mozzarella cheese and potatoes. Bake, uncovered, at 400* for 30-35 minutes or until potatoes are lightly browned.
3. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted.
We love this stuff. I used ground turkey, because we don't eat ground beef. My only question is - what's with the anti seasoning of the meat? So I added garlic, pepper, and a small amount of sea salt. I'm anti salt. Plus you don't want to over power the spices in the pizza sauce and the basil. So keep that in mind as you add that sort of stuff. The last time I made this, I only had a pound of turkey, so I added some turkey breakfast sausage to make up the difference. It was definately more "pizza" like. But it's great either direction you take. When the potatoes are done by most peoples standards, I leave them in a little longer. I like my tots a little more crunchy as most, but you can adjust the cooking time based on your own needs. Plus the crunchier the tots are now, the less soggy they are when you eat it for lunch the next day.
This makes a lot of food for just 2 people, so I would suggest that you feed more than 2, or that you prepare for leftovers for a few days. It usually gives us dinner, plus lunch for a couple of days. We usually have a salad to go with it and call it dinner.
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