My Mom's Pork Roast with Carrots and Potatoes
Ingredients:
2-3 lb Pork Loin Roast
1/2 (16 0z) bag of baby carrots
4 large russet potatoes
Worcestershire sauce
soy sauce
garlic powder
pepper
Directions:
Place
the frozen pork loin roast in a 6 qt crock pot, pour water over the
entire roast until you cover it completely. Now pour in 2 tbsp of
garlic powder, 6 0z of soy sauce, 4-5 shakes of Worcestershire sauce
from the bottle and about 1 1/2 tbsp of pepper. Now place 1/2 the bag
of baby carrots evenly around the roast. Place the lid on the crock
pot and cook on low for 10 hours. Peel your potatoes and cut each into 6
pieces, rinse them and then add the potatoes to the crock pot and
continue cooking everything for another 2 hours. Once that is
finished, take everything out of the crock pot in individual serving
dishes. Dinner is served. Enjoy!
Easy Pepperoni Pizza
Ingredients:
1 Package of Kronos Pita Original
1 (14 oz) jar of Pizza Sauce
1 (8 oz) bag of Kraft Mexican Four Cheese Blend
1 (6 oz) package of Hormel Turkey Pepperoni
canola oil cooking spray
Optional: olives, onions, mushrooms or green peppers
Directions:
Preheat
oven to 375 degrees. If you are making only three individual pizzas,
use a pizza pan. If you are making more than three individual pizzas,
use a rectangular baking pan. First, spray the pan with the cooking
spray so the pizzas won't stick. Place one Kronos Pita on the pan and
spread two tbsp of pizza sauce all over the pita evenly. Then place
seven to nine pepperoni's (depending on how much you like pepperoni's)
over the sauce. Now sprinkle about 1/3 cup of the cheese on top of the
pepperoni.'s You can add other toppings if you like. Such as, olives,
onions, mushrooms or green peppers. Spray the canola oil cooking spray
over the top of the pizza. You can make as many individual pizzas as
you like as long as they can fit in your pan. This comes in really
handy when you have picky kids and they don't like the same kind of
pizza. Once you are finished creating the individual pizzas, place the
pan in the oven and bake for approximately 9-12 minutes, depending on
how crunchy you want your crust. Take out of the oven and enjoy!
Baked Spaghetti
1 lb hamburger
1-16 oz bag of spaghetti noodles
1 24 oz jar of Mantia's Traditional Pasta Sauce or use your favorite spaghetti sauce
12 oz bag of Kraft Colby and Monterey Jack shredded cheese blend
1 Tbsp garlic powder
salt
pepperoni (optional)
Preheat oven to 350 degrees. Brown hamburger meat and drain off excess grease. Follow the directions on the back of the bag of spaghetti noodles like it says to cook them. However, I only cook about 12 oz of the spaghetti noodles though, not the entire bag. While the spaghetti noodles are boiling, I mix the drained hamburger meat and past sauce together on low in a large pot on top of stove. Add 1 Tbsp garlic powder and a few shakes of salt to the pasta sauce and hamburger meat and mix well. After the spaghetti noodles are finished boiling, then drain them and add them to the meat sauce mixture. Mix well.
Now spray a 9x13 glass dish with cooking spray. Layer 1/2 the spaghetti and meat sauce mixture on bottom, spread evenly. (This is where you can also layer the pepperonis if you want them. It gives the baked spaghetti a nice kick.) Then layer 1/2 bag of the shredded cheese evenly. Layer the remaining spaghetti meat sauce mixture on top of the cheese. Bake for 30 minutes. Take out of the oven and pour the remaining shredded cheese on top evenly. Spray with cooking spray on top of the cheese evenly. Bake for another 10-15 minutes. Let it set for 5 minutes before serving. Hope you enjoy!
Hazel's Enchilada Pie
1 1/2 lbs ground beef
1 large onion
Brown together ground beef and onion, then drain off any excess grease.
Mix the following and then add to the meat mixture:
1 can of cream of chicken soup
1 can of mushroom soup
1 large can of mild red enchilada sauce
1/2 C milk
1 small can chopped chiles (leave out about 1 Tbsp unless you like it really hot then add the entire can)
Mix:
1-8 oz bag of shredded Cheddar cheese and
1-8 oz bag of Monterey Jack cheese
1 pkg soft corn tortilla shells
Spray 9x13 pan with cooking spray. Line it with 6 corn tortilla shells. Top with 1/2 of the meat mixture, top with 1/2 cheese mixture. Add 6 more corn tortilla shells and top with the remaining meat mixture, then top with the remaining cheese mixture. Spray the cooking spray on top of the cheese.
Bake at 350 degrees for 40-50 minutes. Let it set and cool for about 15 minutes. Now cut it into squares and serve.
PUDDIN'S PINTO BEANS
2 C dried pinto beans
1 ham hock (as big as your fist) or 1 hog's jowl
1/2 bay leaf
1-2 Tbsp salt (depends how salty you like your beans)
Place all of the ingredients into a crock pot. Cover all the ingredients with water. Turn the crock pot on low and cook for 10-12 hours. You can stir about half way through the cooking process. You can even cook it longer if you want, because the more you let it cook, the better it tastes!
PUDDIN'S CORNBREAD
1 C white self rising cornmeal mix
1 egg
3/4 C milk
1/4 tsp salt
2 Tbsp canola oil
2 Tbsp bacon grease for your cast iron skillet
Mix all the above ingredients in a bowl except for the 2 Tbsp bacon grease that is for the cast iron skillet. Preheat oven to 400 degrees. While you are preheating the oven, spread 2 Tbsp of canola oil or vegetable oil in your cast iron skillet. Place the cast iron skillet in the oven while it's preheating for about 4-5 minutes. Once it is hot, take out the cast iron skillet. Pour the cornbread mixture in the pan evenly. Place it back in the oven and bake for 25 minutes. Take out of the oven and devour!!
EASY LASAGNA
adapted from Pampered Chef Kids In The Kitchen cookbook
1 lb ground beef
1 (24-28 oz) jar of spaghetti sauce
1 14 oz can of diced tomatoes with basil, garlic and oregano (do not drain)
1 egg
1 15 oz carton of low fat cottage cheese
8 uncooked lasagna noodles
4 cups of shredded mozzarella cheese or whatever cheese blend you like best
Preheat oven to 400 degrees. Cook ground beef in a skillet. Drain any excess grease. In a 2 qt batter bowl, combine cooked ground beef, spaghetti sauce and the can of undrained diced tomatoes with basil, garlic and oregano (I like to blend the can of diced tomatoes in a blender before adding it to the spaghetti sauce, but you don't have to if you like your spaghetti sauce mixture chunky).
In a 1 qt batter bowl, mix egg with a whisk. Add cottage cheese and 1 cup of shredded mozzarella cheese to the egg. To assemble lasagna, spread 1/2 the spaghetti sauce mixture on the bottom of a 9x13 stoneware baker. Place 3 uncooked lasagna noodles in a single layer lengthwise over the sauce and 1 noodle crosswise to cover the bottom of the baker(you might have to break the lasagna noodle to make it fit flat). Press noodles in the sauce. Now spread all the cottage cheese mixture evenly on top of the noodles in the sauce. Sprinkle 1 cup of the shredded mozzarella cheese evenly. Top with the remaining spaghetti sauce mixture and place the last 4 lasagna noodles like you did above make sure the noodles are pressed in the spaghetti sauce mixture. Cover the baker with aluminum foil and bake for 45 minutes. Remove from oven and uncover carefully. Sprinkle the remaining 2 cups of mozzarella cheese. Cover loosely with foil and let it stand for 10-15 minutes. Cut into squares and enjoy!
Baked Spaghetti
1 lb hamburger
1-16 oz bag of spaghetti noodles
1 24 oz jar of Mantia's Traditional Pasta Sauce or use your favorite spaghetti sauce
12 oz bag of Kraft Colby and Monterey Jack shredded cheese blend
1 Tbsp garlic powder
salt
pepperoni (optional)
Preheat oven to 350 degrees. Brown hamburger meat and drain off excess grease. Follow the directions on the back of the bag of spaghetti noodles like it says to cook them. However, I only cook about 12 oz of the spaghetti noodles though, not the entire bag. While the spaghetti noodles are boiling, I mix the drained hamburger meat and past sauce together on low in a large pot on top of stove. Add 1 Tbsp garlic powder and a few shakes of salt to the pasta sauce and hamburger meat and mix well. After the spaghetti noodles are finished boiling, then drain them and add them to the meat sauce mixture. Mix well.
Now spray a 9x13 glass dish with cooking spray. Layer 1/2 the spaghetti and meat sauce mixture on bottom, spread evenly. (This is where you can also layer the pepperonis if you want them. It gives the baked spaghetti a nice kick.) Then layer 1/2 bag of the shredded cheese evenly. Layer the remaining spaghetti meat sauce mixture on top of the cheese. Bake for 30 minutes. Take out of the oven and pour the remaining shredded cheese on top evenly. Spray with cooking spray on top of the cheese evenly. Bake for another 10-15 minutes. Let it set for 5 minutes before serving. Hope you enjoy!
Hazel's Enchilada Pie
1 1/2 lbs ground beef
1 large onion
Brown together ground beef and onion, then drain off any excess grease.
Mix the following and then add to the meat mixture:
1 can of cream of chicken soup
1 can of mushroom soup
1 large can of mild red enchilada sauce
1/2 C milk
1 small can chopped chiles (leave out about 1 Tbsp unless you like it really hot then add the entire can)
Mix:
1-8 oz bag of shredded Cheddar cheese and
1-8 oz bag of Monterey Jack cheese
1 pkg soft corn tortilla shells
Spray 9x13 pan with cooking spray. Line it with 6 corn tortilla shells. Top with 1/2 of the meat mixture, top with 1/2 cheese mixture. Add 6 more corn tortilla shells and top with the remaining meat mixture, then top with the remaining cheese mixture. Spray the cooking spray on top of the cheese.
Bake at 350 degrees for 40-50 minutes. Let it set and cool for about 15 minutes. Now cut it into squares and serve.
PUDDIN'S PINTO BEANS
2 C dried pinto beans
1 ham hock (as big as your fist) or 1 hog's jowl
1/2 bay leaf
1-2 Tbsp salt (depends how salty you like your beans)
Place all of the ingredients into a crock pot. Cover all the ingredients with water. Turn the crock pot on low and cook for 10-12 hours. You can stir about half way through the cooking process. You can even cook it longer if you want, because the more you let it cook, the better it tastes!
PUDDIN'S CORNBREAD
1 C white self rising cornmeal mix
1 egg
3/4 C milk
1/4 tsp salt
2 Tbsp canola oil
2 Tbsp bacon grease for your cast iron skillet
Mix all the above ingredients in a bowl except for the 2 Tbsp bacon grease that is for the cast iron skillet. Preheat oven to 400 degrees. While you are preheating the oven, spread 2 Tbsp of canola oil or vegetable oil in your cast iron skillet. Place the cast iron skillet in the oven while it's preheating for about 4-5 minutes. Once it is hot, take out the cast iron skillet. Pour the cornbread mixture in the pan evenly. Place it back in the oven and bake for 25 minutes. Take out of the oven and devour!!
EASY LASAGNA
adapted from Pampered Chef Kids In The Kitchen cookbook
1 lb ground beef
1 (24-28 oz) jar of spaghetti sauce
1 14 oz can of diced tomatoes with basil, garlic and oregano (do not drain)
1 egg
1 15 oz carton of low fat cottage cheese
8 uncooked lasagna noodles
4 cups of shredded mozzarella cheese or whatever cheese blend you like best
Preheat oven to 400 degrees. Cook ground beef in a skillet. Drain any excess grease. In a 2 qt batter bowl, combine cooked ground beef, spaghetti sauce and the can of undrained diced tomatoes with basil, garlic and oregano (I like to blend the can of diced tomatoes in a blender before adding it to the spaghetti sauce, but you don't have to if you like your spaghetti sauce mixture chunky).
In a 1 qt batter bowl, mix egg with a whisk. Add cottage cheese and 1 cup of shredded mozzarella cheese to the egg. To assemble lasagna, spread 1/2 the spaghetti sauce mixture on the bottom of a 9x13 stoneware baker. Place 3 uncooked lasagna noodles in a single layer lengthwise over the sauce and 1 noodle crosswise to cover the bottom of the baker(you might have to break the lasagna noodle to make it fit flat). Press noodles in the sauce. Now spread all the cottage cheese mixture evenly on top of the noodles in the sauce. Sprinkle 1 cup of the shredded mozzarella cheese evenly. Top with the remaining spaghetti sauce mixture and place the last 4 lasagna noodles like you did above make sure the noodles are pressed in the spaghetti sauce mixture. Cover the baker with aluminum foil and bake for 45 minutes. Remove from oven and uncover carefully. Sprinkle the remaining 2 cups of mozzarella cheese. Cover loosely with foil and let it stand for 10-15 minutes. Cut into squares and enjoy!
6 frozen boneless, skinless chicken breasts
1 (12oz) bottle barbeque sauce
1/2 cup Italian dressing
1/4 cup brown sugar
2 tbsp Worcestershire sauce
Place
chicken in the crock pot. Mix all other
ingredients together in a bowl, then pour it over the chicken. Cook on
high 3-4 hours or on Low 6-8 hours. Remove the chicken from the crock
pot and place on a large plate, take two forks and shred the chicken
before making your sandwiches. We just eat them on hamburger buns, but
you can eat them on any type of bread you like most. Hope you enjoy!
Cherry Cheese Coffee Cake
from the Pampered Chef Classics Cookbook
Coffee Cake and Filling:
2 packages crescent rolls
1 (8 oz) package cream cheese, softened
1/4 cup powdered sugar
1 egg
1/2 teaspoon vanilla extract
1 (20 oz) can of cherry pie filling
Glaze:
1/2 cup powdered sugar
2-3 teaspoons milk
Preheat oven to 350 degrees. Unroll crescent dough. Separate 16 triangles, reserving 4 triangles for decoration. Using a baking stone, arrange 12 triangles in a circle with wide ends toward the outside edge of the baking stone and points toward the center (the points will not meet). Using a lightly floured roller, roll dough to 14 inch circle, pressing the seams together to seal and leaving a 3 inch hole in the center.
For the filling, place cream cheese, powdered sugar, egg and vanilla in a batter bowl and mix with a blender until smooth. Spread the mixture over the dough to within 1/2 inch of edges, top with pie filling.
Cut each remaining triangle into thirds starting at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips even in spoke-like fashion over the filling. Press ends to seal at center and outer edges.
Bake 25-30 minutes or until golden brown, cool slightly.
For glaze, mix powdered sugar and milk until smooth, drizzle that over the coffee cake. Cut into 12 pieces and serve warm. Enjoy!
BBQ Pulled Pork
adapted from www.melskitchencafe.com
4 pounds Boneless Pork Loin
1 tsp Freshly Ground Black Pepper
1 tsp Salt
1-2 tsp Garlic Powder
3 cups Water
2 Tbsp Hickory-flavored Liquid Smoke
Your favorite Barbecue Sauce
Hamburger Buns or Other Buns of Your Choice
Rinse the Pork Loin and pat dry. Cut the Pork Loin in half so it will fit nicely in the crock pot. Rub salt and pepper over the pork and place it in a slow cooker. Add water, garlic powder and liquid smoke. Cook on high setting for 6 to 8 hours or low setting for 8-10 hours, until the pork is very tender. Remember the longer you cook it, the more tender it will be. Remove the pork from the slow cooker and throw away the remaining liquid. Make sure to shred the pork using a couple of forks, because the pork will be extremely hot. Place the meat on the buns, then pour as much BBQ sauce on it as you want. Enjoy!!!!
Mix
the grape jelly and the bottle of chili sauce in the crock pot. Add
the packages of little smokies next. Cover and cook on low for 4-5
hours, depending how cooked through you want them. Eat and Enjoy!
Grandma Puddin's Sausage Gravy
1 (16 oz) package of Jimmy Dean's Regular premium pork sausage
1/3 C bacon grease (substitute vegetable or canola oil in you don't have any bacon grease)
1/2 C flour
1/2 gallon milk
salt and pepper to taste
Cook the sausage in a skillet on the stove top. Break the sausage up and cook it just like you would cook ground beef. Add some salt and pepper to the sausage and stir. Once it's cooked, add the bacon grease or oil and stir. Next add the flour to the cooked sausage and stir, once that is thick looking, pour in the milk. You can now add more salt and pepper if you want. Turn the stove top temperature setting to 6, because you need it high enough to make the milk mixture boil. Slowly stir at all times so it doesn't stick to the bottom of the skillet. Once it has a good boil, turn it down to a 4, but keep stirring until it thickens. I generally have to cook it for approx 5-10 minutes after it first started to boil. Once it is pretty thick, take it off the stove. Let it stand for about 10 minutes, it will get even thicker. Enjoy this sausage gravy over either whop 'em biscuits or homemade biscuits, it's your choice.
Caramel Frappe for 2
from www.food.com
½ cup hot water
2 teaspoons instant coffee granules
2 tablespoons Maxwell House international cafe sugar free French Vanilla
2 tablespoons Smuckers sugar free caramel ice cream topping
2 cups ice (may need more ice if you like it icy)
½ cup 2% milk
3 equal packets and 1 sweet-n-low packet or you can use 4 or 5 splenda packets
1 big squirt of rediwhip whipped cream in a can
In a heat-tempered, glass measuring cup (2 cup size), heat water in microwave, on high, for about 40 seconds. Add instant coffees. Stir until both are dissolved. Add caramel to coffee mixture and stir.
In blender or smoothie machine, place 2 cups of ice. Add 1/2 C milk, and then the coffee/caramel mixture. Add your sugar substitute choice. Process on "ice crush" setting until ice is small enough to go through a standard straw. Now pour half the mixture into a glass, squirt the rediwhip whipped cream on top and enjoy.
Depending on one's taste, milder or stronger versions of this can be achieved by increasing or decreasing each ingredient.
Creamy Peanut Butter Fudge - (Jen's favorite pick)
1 C peanut butter
1 C butter (salted)
1 tsp vanilla
1 lb powdered sugar
Place peanut butter and butter in medium sized pot. Make sure you cut the butter into 2 inch pieces before placing in the pot so it will melt faster. Melt peanut butter and butter over medium heat on stove top stirring constantly. Once it has melted and is smooth, take off stove and stir in vanilla. Now stir in powdered sugar until smooth. Place foil completely inside the 9x9 pan, make sure you have extra foil on both sides of the pan. Pour fudge into the pan. Must refrigerate for 2-3 hours. Once it has set up, grab the foil on both sides of the pan and lift out the foil. The fudge comes out very easy. Pull the foil down on all sides and cut your fudge. Eat and enjoy!
Hint: Make sure you place your foil in the 9x9 pan completely before you start making the fudge.
Crock Pot Spicy Cheese Cream Corn
2 blocks (one 8 ounces and one 3 ounces) Philadelphia cream cheese (softened or cubed)
1 stick of butter
1 can Frito Lay jalapeno cheese dip
3 (16 oz) bags of frozen corn
salt to taste
In a 3-4 qt slow cooker, combine all the ingredients. Cover and cook on low for 4 hours or until it is heated through and the cheese is melted. Stir well before serving.
Jen's Homemade Macaroni and Cheese
1 lb shell macaroni
1 1/2 sticks butter
5 1/2 C milk
1 lb Kraft Velveeta cheese (cubed or sliced)
salt to taste
First, cook macaroni (any kind you want, I just like the shell) according to the package. After that is finished, remove from stove top, but do not drain yet. In another pot on stove top, add butter and milk. Turn heat to medium high. Once that gets hot, add your sliced Velveeta cheese and start stirring. Stir constantly so it won't stick to the bottom. Once that has all melted, remove from stove. Now drain your macaroni and place in a large crock pot. Pour over the melted cheese and keep in crock pot on low until ready to serve.
Homemade Potato Soup
6 large potatoes, cubed
1 large onion, chopped
5 Tbsp butter or margarine
4 chicken bouillon cubes
6 1/2 C water
2 C milk
1/2 C flour, mixed with water
salt and pepper to taste
Put potatoes, onion, butter, bouillon and water in the crock pot and cook on high for 8-9 hours or until potatoes are tender. Then thirty minutes to an hour before serving, add flour mixture and milk and stir in to thicken the soup. Once the soup has thickened, you are ready to eat.
Crock Pot Salsa Chicken
From recipes.sparkpeople.com
4 boneless, skinless chicken breasts
1 cup salsa
1 package taco seasoning
1 can cream of mushroom soup (condensed)
1 cup sour cream
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup together and then pour over chicken. Cook on low for 6 to 8 hours. Remove chicken and cut in pieces or shred it with two forks. Add sour cream to the crock pot mixture and stir until completely blended. Now place the chicken back into the crock pot and mix. Serve over rice or noodles. I served it over rice and thought it was delicious that way.
Jen's Low Calorie Cherry Coleslaw
14 oz bag of Dole Classic Coleslaw Mix
8 fluid oz of Light Raspberry Vinaigrette Dressing
2/3 cup of Premium Dried Tart Montmorency Cherries
Mix all the ingredients. Eat and enjoy.
Makes 5 servings at 160 calories or 6 servings at 135 calories. Not too bad in my opinion.
EASY CHEESY POTATO SOUP
from www.secretsofasouthernkitchen.com
1 medium onion, diced
4 Tbsp butter
5 cups of water
6 bouillon cubes
1 28 or 30 oz package of frozen hash browns (the uncooked kind)
1 pound Velveeta
milk (if needed--I didn't need any)
On the stove top, melt the butter in a medium to large sized pot, then add onion and cook until translucent and tender. Next, add the water and bouillon cubes. Add the frozen hash browns and bring the whole mixture to a boil. Cover and turn down to simmer, stirring occasionally. After about 20 minutes, check to see if the potatoes are tender. Turn the burner up just a little, (still on low to medium) and add 1 pound of Velveeta, stirring frequently, until the cheese is melted. You can add pepper if you want. Enjoy!
Jen's Crab Rangoons
1 package of wonton wrappers
2 (8 oz) packages of cream cheese, softened at room temperature
1 (16 oz) package of imitation crab meat
2 Tbsp garlic powder
oil, for deep frying
Dice the crab meat. Mix cream cheese, crab and garlic powder well. Place one and a half teaspoonful of cream cheese mixture onto the center of each wonton wrap. Fold two opposite ends of the wonton wrap together by pushing them into the cream cheese mixture, then moisten the edges of the two remaining ends with water and fold together to seal. Make sure it is sealed completely, because you don't want any cream cheese mixture leaking out when you deep fry it. You don't want floaters in your oil. Heat up a pot of oil for deep-frying and fry the crab rangoons until golden brown. When done remove with a slotted spoon and drain on paper towels. Repeat until all have been fried. Let the crab rangoons cool down just a little bit before devouring them. I like to eat them fast to engulf the freshness. ENJOY!
Potato Casserole
30 oz bag of frozen hash browns, shredded style
1/2 C melted butter
1 tsp salt
1 tsp pepper
2 Tbsp dried minced onions
1 (10 3/4 oz) can of cream of chicken soup
1 (16 oz) sour cream
2 C shredded cheddar cheese
2 C corn flakes, crushed
Preheat the oven to 350 degrees. Thaw hash browns before using. Mix all ingredients except the hash browns and corn flakes and put into 9x13 greased pan. Sprinkle crushed corn flakes over the top with 1/4 C melted butter. Bake at 350 degrees for 45 minutes to 1 hour.
Jen's Mexican Casserole
1 1/2 lb ground beef
1 packet of taco seasoning
1 onion, diced
1/3 C sweet red and yellow peppers, diced
1 can crushed tomatoes, blended
1 can of cream of mushroom soup
1 can of cream of chicken soup
2 tsp chile powder
1 C water
3 C shredded colby or mexican blend cheese
12 corn tortillas
Preheat oven to 350 degrees. Brown ground beef in a pan with diced onion and peppers. Drain excess grease. Place ground beef back into the skillet and add the packet of taco seasoning and just a little bit of water to mix. In another bowl, combine crushed tomatoes, soups, water and chile powder and blend until smooth. Now add the ground beef mixture to the soup mixture and mix well. In a greased 9x13 pan, place a layer of 6 corn tortillas torn into pieces on the bottom of the pan. Next add a layer of the ground beef and soupy mixture, then add a layer of shredded cheese, just 1 cup. Repeat the layers one more time, but don't add the last layer of cheese yet. Bake uncovered for half an hour or until brown and bubbling. Next spread the remaining 2 cups of shredded cheese evenly on top and it will melt all by itself. Enjoy.
CHEESY MEXICAN CHICKEN CASSEROLE #1
from www.justgetoffyourbuttandbake.com
4 Chicken Breasts, Boneless & Skinless
You can also use Rotisserie Chicken
1 can (10 3/4 ounce) Cream of Chicken Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
1 clove Garlic, Minced
or you can use 1/2 tsp. Garlic powder
1/2 Onion, Chopped (opt)
I use 1/2 tsp. Onion Powder instead
1 tablespoon Margarine or butter
1 – 8 ounce Velveeta Cheese, Cut Into Small Cubes
8 ounces Spaghetti, Cooked And Drained
Cut up chicken into bite size pieces. In a large skillet melt butter or margarine. Add cubed chicken, garlic & onion. Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Place the cooked spaghetti in a greased 2 quart casserole dish. Pour the cheese/chicken mixture over the top of the spaghetti. Bake at 350 degrees for 30 minutes or until heated through. Serves 6.
Jen's Deviled Eggs
10 eggs, hard boiled
1/2 C to 2/3 C Kraft Miracle Whip or mayonnaise
4 tsp mustard
paprika, for garnish
Crack hard boiled egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half, remove the yolks and place them in a bowl and place the whites on a serving platter. Smash the yolks while using a fork. Add miracle whip and mustard and mix until smooth and no lumps(that is hard too, not having any lumps). Evenly place large teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika(if you like) and serve.
Mom's Casserole
1 lb ground beef
1 onion
1 pkg taco seasoning
1 can of pinto beans
1 can of corn
1 small can of tomato sauce
tortilla chips
shredded mozzarella, cheddar, colby or mexican blend cheese
Cook ground beef and onion in skillet. Drain if any excess grease. Add the taco seasoning, pinto beans and tomato sauce to the ground beef mixture and stir. Next add 3 large hand fulls of tortilla chips and mix gently in the skillet, then place all the ingredients into your baking dish. Top with as much cheese as you want. Bake at 350 degrees for about 20-25 minutes. Double the recipe if you are serving more than 4 people.
Other options for the dish:
1) If you like it really spicy and chunky, you could replace the can of tomato sauce with a can of rotel.
2) You can also replace the tortilla chips with fritos, either one works.
Chocolate Chipless Cookies
1 cup butter flavored shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
Preheat oven to 350 degrees. Grease cookie sheets. In a large bowl, mix together the butter flavored shortening, brown sugar and white sugar until very light and fluffy(this is the key to having smooth, creamy cookies, so mix together for a long time, at least 5-7 minutes). Next, add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda and salt in another bowl. Gradually stir the flour mixture into the creamed mixture. Make sure you mix this together completely too. Now drop spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Hope you enjoy!
Pineapple Upside-Down Cupcakes
from www.bettycrocker.com
1 can (20 oz) sliced pineapple, drained, juice reserved
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half
1. Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
2. Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
3. In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
Pumpkin Chiffon Pie
1 can of pumpkin
1 tub of cool whip
1 pkg of vanilla pudding mix(don't make it, just the mix is needed)
1 cup of Splenda
1 low calorie graham cracker crust
Mix all the ingredients together well and pour it into the pie crust. Let it set in the fridge for at least two hours before serving. Enjoy!
Hint - I only used 2/3 can of pumpkin in my pie though, otherwise, it tastes TOO pumpkiny in my opinion.
HOMEMADE CHEX MIX
1 stick butter
1 1/2 tsp seasoned salt
1 tsp garlic powder
2-3 Tbsp Worcestershire sauce
3 C Corn Chex cereal
3 C Rice Chex cereal
3 C Wheat Chex cereal
1-2 C nuts (your choice of peanuts, cashews or mixed nuts)
1 C pretzel sticks or mini pretzels
Preheat oven to 250 degrees. Melt butter in 15 x 10 x 2 inch pan. Remove from oven. Stir in seasoned salt, garlic powder and Worcestershire sauce. Then add Chex cereals, nuts and pretzels and mix until all ingredients are well coated. Bake in oven for 1 hour, stirring every 15 minutes. Remove from oven and spread on paper towels to cool.
Joann's WW Enchilada Casserole
from mexican.food.com
1 lb lean ground turkey
20 ounces enchilada sauce (2 cans)
16 ounces fat-free refried beans
1 medium onion, chopped
12 corn tortillas
1 cup shredded cheddar cheese (to taste)
Saute onion in a non-stick pan sprayed with non-stick spray. Add ground turkey and cook till browned. Add refried beans and 1/2 can enchilada sauce and mix well. Pour 1/4 cup of enchilada sauce in a 9x13 pan, and use it to coat each tortilla on both sides. Arrange tortillas in pan to cover the bottom completely. Spread half the turkey mixture over the tortillas, then add 1/4 to 1/2 cup enchilada sauce on top. Repeat tortilla and turkey layers again, then sprinkle with the cheese. Bake uncovered at 350 for 30 minutes.
Hint: If you like spicy, then use a hot enchilada sauce and add some green chiles if you like.
Weight Watchers Taco Soup
1 lb. ground turkey or lean ground beef
1 large onion, chopped
1 (1oz) pkg. Taco seasoning Mix
1 (1oz) pkg. Hidden Valley Ranch dressing
1 (16 oz.) can pinto beans
1 (16 oz.) can kidney beans
1(16 oz.) can whole kernel corn
1 (8 oz.) can Mexican style tomatoes
1 (8 oz.) can diced tomatoes
Brown meat & onions and drain. Mix Ranch & Taco seasonings into meat. Add rest of ingredients, undrained to mixture. Simmer for 2 hours. 2 Weight Watchers points per cup.
Angel Food Strawberry Jello Cake
1 Angel Food Cake (store bought)
1 1/2 cups boiling water
1 (3 ounce) package strawberry gelatin
1 1/2 cups cold water
1 container sugar free Cool Whip
Stir 1 1/2 cups boiling water into 1 pkg (8 serving size) strawberry jello gelatin in large bowl until completely dissolved. Stir in 1 1/2 cups cold water. Pour into 13 x 9 inch pan. Refrigerate 3 hours or until firm. With electric mixer, lightly blend up the jello gelatin. Next, fold in torn up pieces of angel food cake and the tub of cool whipped topping in a large glass bowl. Refrigerate 1 hour or until ready to serve. Makes 15 servings.
Low Calorie Applesauce Cornbread
Adapted from www.food.com
1 cup all-purpose flour
3/4 cup cornmeal
2 1/2 tsps baking powder
3/4 tsp salt
1 cup skim milk
2 large eggs
1/4 cup unsweetened applesauce
Preheat oven to 400 degrees. Mix all dry ingredients in one bowl and all wet ingredients in another bowl. Spray a little bit of pan spray oil in a cast iron skillet and then put it in the oven to preheat while preparing the cornbread mixture. Add wet ingredients to the dry ingredients, don't over stir. Take the cast iron skillet out of the oven and pour the cornbread mixture in it, then place it back in the oven. Bake for 15-20 minutes. Makes 8 slices at 140 calories each.
Mom's Sauerkraut and Weiners
3 (14.5 oz) cans of sauerkraut
1 (12 oz) package of Jennie-O turkey franks
1 Tbsp olive oil
1 Tbsp margarine or butter
In a skillet on top of stove, pour in the olive oil and turn stove top to medium heat. Cut up the weiners into 1/2 inch pieces or larger if you like and place them in the skillet. Brown the weiners just a little. Now add the margarine and open the cans of sauerkraut and dump them into the skillet, keep cooking on medium heat for about 10 minutes with a lid on top. Stir and then turn down heat to low and continue cooking another 5-10 minutes until the kraut is good and done to your liking.
If you don't care about the calories, I suggest cooking the sauerkraut in bacon grease in place of the oil. YUM!
Pineapple Orange Cake
recipe from taste of home
1 package (18-1/4 ounces) yellow cake mix
1 can (11 ounces) mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce
TOPPING:
1 can (20 ounces) crushed pineapple, undrained
1 package (1 ounce) sugar-free instant cheesecake pudding mix
1 carton (8 ounces) reduced-fat whipped topping
In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving. Yield: 15 servings.
Nutritional Facts 1 piece equals 231 calories, 5 g fat (3 g saturated fat), 0 cholesterol, 310 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.
Crock Pot Chicken W/ Beans and Cream Cheese
adapted from www.food.com
4 boneless chicken breasts (frozen)
1 (15 1/2 ounce) can pinto beans, drained
1 (15 ounce) can corn, drained
1-2 cups Pace Picante
1 package taco seasoning
1 tsp garlic powder
1 (8 ounce) package cream cheese
salt, to taste
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot. Add 1 can of pinto beans(drained), 1 jar of Pace picante and 1 can of corn(drained). Keep in crock pot on high for about 4-5 hours or until chicken is cooked. Add 1 package of cream cheese (just throw it on top) and let sit for about 1/2 hour. Mix everything, serve and enjoy.
Jen's Simple Tasty Taco Sour Cream Dip
1 (16 oz) container of sour cream
1 package of taco seasoning
Mix the two ingredients together and enjoy. You could serve this dip with chips or veggies. To make it lower in calorie, use a light sour cream dip.
Barry's Layered Dip
1 can of Fritos bean dip
1 (8 oz) block of cream cheese
1 (12-15 oz) bottle of thick and chunky mild Pace picante
1 can of black olives
1 (8 oz) bag of shredded cheese, your choice
Mix the bean dip and cream cheese very well and layer it on the bottom of a 9 inch round glass dish. Next, chop the black olives into small pieces and layer those on top of the bean mixture. Evenly distribute the mild picante for the next layer. Last, evenly spread the shredded cheese on top. Place plastic wrap over the dish and place it in the fridge for at least 2 hours to chill. Serve with chips and enjoy!
Blue Cheese Ball
from www.allrecipes.com
2 (8 ounce) packages cream cheese, softened
1 cup crumbled blue cheese
1 cup shredded sharp Cheddar cheese
1/4 cup minced onion
1 tablespoon Worcestershire sauce
1 cup chopped walnuts
In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight. The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.
Blue Cheese Dip II
from www.allrecipes.com
1 cup mayonnaise
1 cup sour cream
4 green onions, finely chopped
2 tablespoons dried parsley
4 ounces blue cheese, crumbled
garlic salt to taste
In a medium bowl, mix mayonnaise, sour cream, green onions, dried parsley, blue cheese and garlic salt. Cover and chill in the refrigerator until serving.
Celebration Cheese Ball
from southernfood.about.com
6 (3-ounces each) packages cream cheese, or 18 ounces, room temperature
8 ounces shredded sharp Cheddar cheese
2 teaspoons grated onion
2 teaspoons Worcestershire sauce
2 teaspoons finely minced garlic
Finely chopped pecans
In a mixing bowl, combine cream cheese, Cheddar cheese, onion, Worcestershire sauce, and garlic. Beat with an electric mixer until well blended. Refrigerate until firm then shape into a ball. Roll cheese ball in chopped pecans until well coated. Wrap in plastic and let ripen in refrigerator for at least 24 hours. Take out of refrigerator at least 2 hours before serving. Serve cheese ball with assorted crisp crackers.
Mom's Cheese Roll
2 lb Velveeta cheese
2 (8 oz.) cream cheese packages
1 C chopped walnuts
2 tsp garlic powder
Pinch of salt
Chili powder
Place Velveeta and cream cheese in large bowl. They both need to sit out and come to room temperature so they will mix together easily. Once they are at room temperature, mix them well. Now add walnuts, garlic powder and salt and mix those well.
Next, place the mixture on a large piece of plastic wrap. Form the mixture into a long cylinder roll. Roll it in chili powder. Wrap in foil and chill until firm. Serve with crackers and bologna. Enjoy!
Cherry Cheese Coffee Cake
from the Pampered Chef Classics Cookbook
Coffee Cake and Filling:
2 packages crescent rolls
1 (8 oz) package cream cheese, softened
1/4 cup powdered sugar
1 egg
1/2 teaspoon vanilla extract
1 (20 oz) can of cherry pie filling
Glaze:
1/2 cup powdered sugar
2-3 teaspoons milk
Preheat oven to 350 degrees. Unroll crescent dough. Separate 16 triangles, reserving 4 triangles for decoration. Using a baking stone, arrange 12 triangles in a circle with wide ends toward the outside edge of the baking stone and points toward the center (the points will not meet). Using a lightly floured roller, roll dough to 14 inch circle, pressing the seams together to seal and leaving a 3 inch hole in the center.
For the filling, place cream cheese, powdered sugar, egg and vanilla in a batter bowl and mix with a blender until smooth. Spread the mixture over the dough to within 1/2 inch of edges, top with pie filling.
Cut each remaining triangle into thirds starting at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips even in spoke-like fashion over the filling. Press ends to seal at center and outer edges.
Bake 25-30 minutes or until golden brown, cool slightly.
For glaze, mix powdered sugar and milk until smooth, drizzle that over the coffee cake. Cut into 12 pieces and serve warm. Enjoy!
BBQ Pulled Pork
adapted from www.melskitchencafe.com
4 pounds Boneless Pork Loin
1 tsp Freshly Ground Black Pepper
1 tsp Salt
1-2 tsp Garlic Powder
3 cups Water
2 Tbsp Hickory-flavored Liquid Smoke
Your favorite Barbecue Sauce
Hamburger Buns or Other Buns of Your Choice
Rinse the Pork Loin and pat dry. Cut the Pork Loin in half so it will fit nicely in the crock pot. Rub salt and pepper over the pork and place it in a slow cooker. Add water, garlic powder and liquid smoke. Cook on high setting for 6 to 8 hours or low setting for 8-10 hours, until the pork is very tender. Remember the longer you cook it, the more tender it will be. Remove the pork from the slow cooker and throw away the remaining liquid. Make sure to shred the pork using a couple of forks, because the pork will be extremely hot. Place the meat on the buns, then pour as much BBQ sauce on it as you want. Enjoy!!!!
LITTLE SMOKIES
2 (13 oz) packages of Hillshire Farms lit'l beef smokies
1 ½ cups of grape jelly
1 (12 oz) bottle of Heinz chili sauce
Grandma Puddin's Sausage Gravy
1 (16 oz) package of Jimmy Dean's Regular premium pork sausage
1/3 C bacon grease (substitute vegetable or canola oil in you don't have any bacon grease)
1/2 C flour
1/2 gallon milk
salt and pepper to taste
Cook the sausage in a skillet on the stove top. Break the sausage up and cook it just like you would cook ground beef. Add some salt and pepper to the sausage and stir. Once it's cooked, add the bacon grease or oil and stir. Next add the flour to the cooked sausage and stir, once that is thick looking, pour in the milk. You can now add more salt and pepper if you want. Turn the stove top temperature setting to 6, because you need it high enough to make the milk mixture boil. Slowly stir at all times so it doesn't stick to the bottom of the skillet. Once it has a good boil, turn it down to a 4, but keep stirring until it thickens. I generally have to cook it for approx 5-10 minutes after it first started to boil. Once it is pretty thick, take it off the stove. Let it stand for about 10 minutes, it will get even thicker. Enjoy this sausage gravy over either whop 'em biscuits or homemade biscuits, it's your choice.
Caramel Frappe for 2
from www.food.com
½ cup hot water
2 teaspoons instant coffee granules
2 tablespoons Maxwell House international cafe sugar free French Vanilla
2 tablespoons Smuckers sugar free caramel ice cream topping
2 cups ice (may need more ice if you like it icy)
½ cup 2% milk
3 equal packets and 1 sweet-n-low packet or you can use 4 or 5 splenda packets
1 big squirt of rediwhip whipped cream in a can
In a heat-tempered, glass measuring cup (2 cup size), heat water in microwave, on high, for about 40 seconds. Add instant coffees. Stir until both are dissolved. Add caramel to coffee mixture and stir.
In blender or smoothie machine, place 2 cups of ice. Add 1/2 C milk, and then the coffee/caramel mixture. Add your sugar substitute choice. Process on "ice crush" setting until ice is small enough to go through a standard straw. Now pour half the mixture into a glass, squirt the rediwhip whipped cream on top and enjoy.
Depending on one's taste, milder or stronger versions of this can be achieved by increasing or decreasing each ingredient.
Creamy Peanut Butter Fudge - (Jen's favorite pick)
1 C peanut butter
1 C butter (salted)
1 tsp vanilla
1 lb powdered sugar
Place peanut butter and butter in medium sized pot. Make sure you cut the butter into 2 inch pieces before placing in the pot so it will melt faster. Melt peanut butter and butter over medium heat on stove top stirring constantly. Once it has melted and is smooth, take off stove and stir in vanilla. Now stir in powdered sugar until smooth. Place foil completely inside the 9x9 pan, make sure you have extra foil on both sides of the pan. Pour fudge into the pan. Must refrigerate for 2-3 hours. Once it has set up, grab the foil on both sides of the pan and lift out the foil. The fudge comes out very easy. Pull the foil down on all sides and cut your fudge. Eat and enjoy!
Hint: Make sure you place your foil in the 9x9 pan completely before you start making the fudge.
Crock Pot Spicy Cheese Cream Corn
2 blocks (one 8 ounces and one 3 ounces) Philadelphia cream cheese (softened or cubed)
1 stick of butter
1 can Frito Lay jalapeno cheese dip
3 (16 oz) bags of frozen corn
salt to taste
In a 3-4 qt slow cooker, combine all the ingredients. Cover and cook on low for 4 hours or until it is heated through and the cheese is melted. Stir well before serving.
Jen's Homemade Macaroni and Cheese
1 lb shell macaroni
1 1/2 sticks butter
5 1/2 C milk
1 lb Kraft Velveeta cheese (cubed or sliced)
salt to taste
First, cook macaroni (any kind you want, I just like the shell) according to the package. After that is finished, remove from stove top, but do not drain yet. In another pot on stove top, add butter and milk. Turn heat to medium high. Once that gets hot, add your sliced Velveeta cheese and start stirring. Stir constantly so it won't stick to the bottom. Once that has all melted, remove from stove. Now drain your macaroni and place in a large crock pot. Pour over the melted cheese and keep in crock pot on low until ready to serve.
Homemade Potato Soup
6 large potatoes, cubed
1 large onion, chopped
5 Tbsp butter or margarine
4 chicken bouillon cubes
6 1/2 C water
2 C milk
1/2 C flour, mixed with water
salt and pepper to taste
Put potatoes, onion, butter, bouillon and water in the crock pot and cook on high for 8-9 hours or until potatoes are tender. Then thirty minutes to an hour before serving, add flour mixture and milk and stir in to thicken the soup. Once the soup has thickened, you are ready to eat.
Crock Pot Salsa Chicken
From recipes.sparkpeople.com
4 boneless, skinless chicken breasts
1 cup salsa
1 package taco seasoning
1 can cream of mushroom soup (condensed)
1 cup sour cream
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup together and then pour over chicken. Cook on low for 6 to 8 hours. Remove chicken and cut in pieces or shred it with two forks. Add sour cream to the crock pot mixture and stir until completely blended. Now place the chicken back into the crock pot and mix. Serve over rice or noodles. I served it over rice and thought it was delicious that way.
Jen's Low Calorie Cherry Coleslaw
14 oz bag of Dole Classic Coleslaw Mix
8 fluid oz of Light Raspberry Vinaigrette Dressing
2/3 cup of Premium Dried Tart Montmorency Cherries
Mix all the ingredients. Eat and enjoy.
Makes 5 servings at 160 calories or 6 servings at 135 calories. Not too bad in my opinion.
EASY CHEESY POTATO SOUP
from www.secretsofasouthernkitchen.com
1 medium onion, diced
4 Tbsp butter
5 cups of water
6 bouillon cubes
1 28 or 30 oz package of frozen hash browns (the uncooked kind)
1 pound Velveeta
milk (if needed--I didn't need any)
On the stove top, melt the butter in a medium to large sized pot, then add onion and cook until translucent and tender. Next, add the water and bouillon cubes. Add the frozen hash browns and bring the whole mixture to a boil. Cover and turn down to simmer, stirring occasionally. After about 20 minutes, check to see if the potatoes are tender. Turn the burner up just a little, (still on low to medium) and add 1 pound of Velveeta, stirring frequently, until the cheese is melted. You can add pepper if you want. Enjoy!
Jen's Crab Rangoons
1 package of wonton wrappers
2 (8 oz) packages of cream cheese, softened at room temperature
1 (16 oz) package of imitation crab meat
2 Tbsp garlic powder
oil, for deep frying
Dice the crab meat. Mix cream cheese, crab and garlic powder well. Place one and a half teaspoonful of cream cheese mixture onto the center of each wonton wrap. Fold two opposite ends of the wonton wrap together by pushing them into the cream cheese mixture, then moisten the edges of the two remaining ends with water and fold together to seal. Make sure it is sealed completely, because you don't want any cream cheese mixture leaking out when you deep fry it. You don't want floaters in your oil. Heat up a pot of oil for deep-frying and fry the crab rangoons until golden brown. When done remove with a slotted spoon and drain on paper towels. Repeat until all have been fried. Let the crab rangoons cool down just a little bit before devouring them. I like to eat them fast to engulf the freshness. ENJOY!
Potato Casserole
30 oz bag of frozen hash browns, shredded style
1/2 C melted butter
1 tsp salt
1 tsp pepper
2 Tbsp dried minced onions
1 (10 3/4 oz) can of cream of chicken soup
1 (16 oz) sour cream
2 C shredded cheddar cheese
2 C corn flakes, crushed
Preheat the oven to 350 degrees. Thaw hash browns before using. Mix all ingredients except the hash browns and corn flakes and put into 9x13 greased pan. Sprinkle crushed corn flakes over the top with 1/4 C melted butter. Bake at 350 degrees for 45 minutes to 1 hour.
Jen's Mexican Casserole
1 1/2 lb ground beef
1 packet of taco seasoning
1 onion, diced
1/3 C sweet red and yellow peppers, diced
1 can crushed tomatoes, blended
1 can of cream of mushroom soup
1 can of cream of chicken soup
2 tsp chile powder
1 C water
3 C shredded colby or mexican blend cheese
12 corn tortillas
Preheat oven to 350 degrees. Brown ground beef in a pan with diced onion and peppers. Drain excess grease. Place ground beef back into the skillet and add the packet of taco seasoning and just a little bit of water to mix. In another bowl, combine crushed tomatoes, soups, water and chile powder and blend until smooth. Now add the ground beef mixture to the soup mixture and mix well. In a greased 9x13 pan, place a layer of 6 corn tortillas torn into pieces on the bottom of the pan. Next add a layer of the ground beef and soupy mixture, then add a layer of shredded cheese, just 1 cup. Repeat the layers one more time, but don't add the last layer of cheese yet. Bake uncovered for half an hour or until brown and bubbling. Next spread the remaining 2 cups of shredded cheese evenly on top and it will melt all by itself. Enjoy.
CHEESY MEXICAN CHICKEN CASSEROLE #1
from www.justgetoffyourbuttandbake.com
4 Chicken Breasts, Boneless & Skinless
You can also use Rotisserie Chicken
1 can (10 3/4 ounce) Cream of Chicken Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
1 clove Garlic, Minced
or you can use 1/2 tsp. Garlic powder
1/2 Onion, Chopped (opt)
I use 1/2 tsp. Onion Powder instead
1 tablespoon Margarine or butter
1 – 8 ounce Velveeta Cheese, Cut Into Small Cubes
8 ounces Spaghetti, Cooked And Drained
Cut up chicken into bite size pieces. In a large skillet melt butter or margarine. Add cubed chicken, garlic & onion. Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Place the cooked spaghetti in a greased 2 quart casserole dish. Pour the cheese/chicken mixture over the top of the spaghetti. Bake at 350 degrees for 30 minutes or until heated through. Serves 6.
Jen's Deviled Eggs
10 eggs, hard boiled
1/2 C to 2/3 C Kraft Miracle Whip or mayonnaise
4 tsp mustard
paprika, for garnish
Crack hard boiled egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half, remove the yolks and place them in a bowl and place the whites on a serving platter. Smash the yolks while using a fork. Add miracle whip and mustard and mix until smooth and no lumps(that is hard too, not having any lumps). Evenly place large teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika(if you like) and serve.
Mom's Casserole
1 lb ground beef
1 onion
1 pkg taco seasoning
1 can of pinto beans
1 can of corn
1 small can of tomato sauce
tortilla chips
shredded mozzarella, cheddar, colby or mexican blend cheese
Cook ground beef and onion in skillet. Drain if any excess grease. Add the taco seasoning, pinto beans and tomato sauce to the ground beef mixture and stir. Next add 3 large hand fulls of tortilla chips and mix gently in the skillet, then place all the ingredients into your baking dish. Top with as much cheese as you want. Bake at 350 degrees for about 20-25 minutes. Double the recipe if you are serving more than 4 people.
Other options for the dish:
1) If you like it really spicy and chunky, you could replace the can of tomato sauce with a can of rotel.
2) You can also replace the tortilla chips with fritos, either one works.
Chocolate Chipless Cookies
1 cup butter flavored shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
Preheat oven to 350 degrees. Grease cookie sheets. In a large bowl, mix together the butter flavored shortening, brown sugar and white sugar until very light and fluffy(this is the key to having smooth, creamy cookies, so mix together for a long time, at least 5-7 minutes). Next, add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda and salt in another bowl. Gradually stir the flour mixture into the creamed mixture. Make sure you mix this together completely too. Now drop spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Hope you enjoy!
Pineapple Upside-Down Cupcakes
from www.bettycrocker.com
1 can (20 oz) sliced pineapple, drained, juice reserved
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half
1. Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
2. Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
3. In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
Pumpkin Chiffon Pie
1 can of pumpkin
1 tub of cool whip
1 pkg of vanilla pudding mix(don't make it, just the mix is needed)
1 cup of Splenda
1 low calorie graham cracker crust
Mix all the ingredients together well and pour it into the pie crust. Let it set in the fridge for at least two hours before serving. Enjoy!
Hint - I only used 2/3 can of pumpkin in my pie though, otherwise, it tastes TOO pumpkiny in my opinion.
HOMEMADE CHEX MIX
1 stick butter
1 1/2 tsp seasoned salt
1 tsp garlic powder
2-3 Tbsp Worcestershire sauce
3 C Corn Chex cereal
3 C Rice Chex cereal
3 C Wheat Chex cereal
1-2 C nuts (your choice of peanuts, cashews or mixed nuts)
1 C pretzel sticks or mini pretzels
Preheat oven to 250 degrees. Melt butter in 15 x 10 x 2 inch pan. Remove from oven. Stir in seasoned salt, garlic powder and Worcestershire sauce. Then add Chex cereals, nuts and pretzels and mix until all ingredients are well coated. Bake in oven for 1 hour, stirring every 15 minutes. Remove from oven and spread on paper towels to cool.
Joann's WW Enchilada Casserole
from mexican.food.com
1 lb lean ground turkey
20 ounces enchilada sauce (2 cans)
16 ounces fat-free refried beans
1 medium onion, chopped
12 corn tortillas
1 cup shredded cheddar cheese (to taste)
Saute onion in a non-stick pan sprayed with non-stick spray. Add ground turkey and cook till browned. Add refried beans and 1/2 can enchilada sauce and mix well. Pour 1/4 cup of enchilada sauce in a 9x13 pan, and use it to coat each tortilla on both sides. Arrange tortillas in pan to cover the bottom completely. Spread half the turkey mixture over the tortillas, then add 1/4 to 1/2 cup enchilada sauce on top. Repeat tortilla and turkey layers again, then sprinkle with the cheese. Bake uncovered at 350 for 30 minutes.
Hint: If you like spicy, then use a hot enchilada sauce and add some green chiles if you like.
Weight Watchers Taco Soup
1 lb. ground turkey or lean ground beef
1 large onion, chopped
1 (1oz) pkg. Taco seasoning Mix
1 (1oz) pkg. Hidden Valley Ranch dressing
1 (16 oz.) can pinto beans
1 (16 oz.) can kidney beans
1(16 oz.) can whole kernel corn
1 (8 oz.) can Mexican style tomatoes
1 (8 oz.) can diced tomatoes
Brown meat & onions and drain. Mix Ranch & Taco seasonings into meat. Add rest of ingredients, undrained to mixture. Simmer for 2 hours. 2 Weight Watchers points per cup.
Angel Food Strawberry Jello Cake
1 Angel Food Cake (store bought)
1 1/2 cups boiling water
1 (3 ounce) package strawberry gelatin
1 1/2 cups cold water
1 container sugar free Cool Whip
Stir 1 1/2 cups boiling water into 1 pkg (8 serving size) strawberry jello gelatin in large bowl until completely dissolved. Stir in 1 1/2 cups cold water. Pour into 13 x 9 inch pan. Refrigerate 3 hours or until firm. With electric mixer, lightly blend up the jello gelatin. Next, fold in torn up pieces of angel food cake and the tub of cool whipped topping in a large glass bowl. Refrigerate 1 hour or until ready to serve. Makes 15 servings.
Low Calorie Applesauce Cornbread
Adapted from www.food.com
1 cup all-purpose flour
3/4 cup cornmeal
2 1/2 tsps baking powder
3/4 tsp salt
1 cup skim milk
2 large eggs
1/4 cup unsweetened applesauce
Preheat oven to 400 degrees. Mix all dry ingredients in one bowl and all wet ingredients in another bowl. Spray a little bit of pan spray oil in a cast iron skillet and then put it in the oven to preheat while preparing the cornbread mixture. Add wet ingredients to the dry ingredients, don't over stir. Take the cast iron skillet out of the oven and pour the cornbread mixture in it, then place it back in the oven. Bake for 15-20 minutes. Makes 8 slices at 140 calories each.
Mom's Sauerkraut and Weiners
3 (14.5 oz) cans of sauerkraut
1 (12 oz) package of Jennie-O turkey franks
1 Tbsp olive oil
1 Tbsp margarine or butter
In a skillet on top of stove, pour in the olive oil and turn stove top to medium heat. Cut up the weiners into 1/2 inch pieces or larger if you like and place them in the skillet. Brown the weiners just a little. Now add the margarine and open the cans of sauerkraut and dump them into the skillet, keep cooking on medium heat for about 10 minutes with a lid on top. Stir and then turn down heat to low and continue cooking another 5-10 minutes until the kraut is good and done to your liking.
If you don't care about the calories, I suggest cooking the sauerkraut in bacon grease in place of the oil. YUM!
Pineapple Orange Cake
recipe from taste of home
1 package (18-1/4 ounces) yellow cake mix
1 can (11 ounces) mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce
TOPPING:
1 can (20 ounces) crushed pineapple, undrained
1 package (1 ounce) sugar-free instant cheesecake pudding mix
1 carton (8 ounces) reduced-fat whipped topping
In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving. Yield: 15 servings.
Nutritional Facts 1 piece equals 231 calories, 5 g fat (3 g saturated fat), 0 cholesterol, 310 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.
Crock Pot Chicken W/ Beans and Cream Cheese
adapted from www.food.com
4 boneless chicken breasts (frozen)
1 (15 1/2 ounce) can pinto beans, drained
1 (15 ounce) can corn, drained
1-2 cups Pace Picante
1 package taco seasoning
1 tsp garlic powder
1 (8 ounce) package cream cheese
salt, to taste
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot. Add 1 can of pinto beans(drained), 1 jar of Pace picante and 1 can of corn(drained). Keep in crock pot on high for about 4-5 hours or until chicken is cooked. Add 1 package of cream cheese (just throw it on top) and let sit for about 1/2 hour. Mix everything, serve and enjoy.
Jen's Simple Tasty Taco Sour Cream Dip
1 (16 oz) container of sour cream
1 package of taco seasoning
Mix the two ingredients together and enjoy. You could serve this dip with chips or veggies. To make it lower in calorie, use a light sour cream dip.
Barry's Layered Dip
1 can of Fritos bean dip
1 (8 oz) block of cream cheese
1 (12-15 oz) bottle of thick and chunky mild Pace picante
1 can of black olives
1 (8 oz) bag of shredded cheese, your choice
Mix the bean dip and cream cheese very well and layer it on the bottom of a 9 inch round glass dish. Next, chop the black olives into small pieces and layer those on top of the bean mixture. Evenly distribute the mild picante for the next layer. Last, evenly spread the shredded cheese on top. Place plastic wrap over the dish and place it in the fridge for at least 2 hours to chill. Serve with chips and enjoy!
Blue Cheese Ball
from www.allrecipes.com
2 (8 ounce) packages cream cheese, softened
1 cup crumbled blue cheese
1 cup shredded sharp Cheddar cheese
1/4 cup minced onion
1 tablespoon Worcestershire sauce
1 cup chopped walnuts
In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight. The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.
Blue Cheese Dip II
from www.allrecipes.com
1 cup mayonnaise
1 cup sour cream
4 green onions, finely chopped
2 tablespoons dried parsley
4 ounces blue cheese, crumbled
garlic salt to taste
In a medium bowl, mix mayonnaise, sour cream, green onions, dried parsley, blue cheese and garlic salt. Cover and chill in the refrigerator until serving.
Celebration Cheese Ball
from southernfood.about.com
6 (3-ounces each) packages cream cheese, or 18 ounces, room temperature
8 ounces shredded sharp Cheddar cheese
2 teaspoons grated onion
2 teaspoons Worcestershire sauce
2 teaspoons finely minced garlic
Finely chopped pecans
In a mixing bowl, combine cream cheese, Cheddar cheese, onion, Worcestershire sauce, and garlic. Beat with an electric mixer until well blended. Refrigerate until firm then shape into a ball. Roll cheese ball in chopped pecans until well coated. Wrap in plastic and let ripen in refrigerator for at least 24 hours. Take out of refrigerator at least 2 hours before serving. Serve cheese ball with assorted crisp crackers.
Mom's Cheese Roll
2 lb Velveeta cheese
2 (8 oz.) cream cheese packages
1 C chopped walnuts
2 tsp garlic powder
Pinch of salt
Chili powder
Place Velveeta and cream cheese in large bowl. They both need to sit out and come to room temperature so they will mix together easily. Once they are at room temperature, mix them well. Now add walnuts, garlic powder and salt and mix those well.
Next, place the mixture on a large piece of plastic wrap. Form the mixture into a long cylinder roll. Roll it in chili powder. Wrap in foil and chill until firm. Serve with crackers and bologna. Enjoy!
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