I found this recipe which I always forget about for pork chops.I have only made it once but it was very good and gave us a break from chicken. I found it in Southern Living last year.
Oven Fried Pork Chops with Roasted Green Beans and Pecans
Total time: 30 minutes
2 (12oz) packages fresh cut green beans
1 tbsp olive oil
1 tsp salt, divided
4 (4-6 oz) bone in center cut pork chops
1/4 tsp pepper
1/2 cup Japanese breadcrumbs (panko) @Publix
1/4 cup freshly grated Parmesan cheese
1 tbsp lemon zest
1 tsp chopped fresh thyme
1/4 cup vegetable oil
1/4 cup chopped pecans
1/2 tbsp butter
1. Preheat oven to 450. Drain and rinse beans. Combine beans, olive oil, and 3/4 tsp salt in a large bowl, tossing to coat. Spread beans in a single layer in a jelly roll pan. Bake 18 to 20 minutes or until beans are tender and slightly browned.
2. Sprinkle pork chops with pepper and remaining 1/4 tsp salt.
3. Stir together breadcrumbs and next 3 ingredients in a large dish. Dredge pork chops in mixture.
4. Cook chops in 1/4 cup hot vegetable oil in large skillet over medium heat 5 to 6 minutes on each side until done.
5. Stir pecans and butter into beans, bake 5-6 minutes or until pecans are golden. And that is it!
Hope everyone enjoys it!
Wednesday, April 27, 2011
Turkey Sloppy Joes by Erin Birch
This is an easy weekday meal by Rachel Ray...so the turkey sloppy joes aren't so bad for you, but you could add a little cheese to some fries for a "comfort food." J
Turkey Sloppy Joes
Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 package, 1 1/3 pounds, ground turkey breast or lean ground turkey
1/2 red onion
1/2 red bell pepper
1 tablespoon grill seasoning blend (I use McCormick Montreal Grill Seasoning)
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 cup tomato sauce,( 8- ounce) can
Cheese Fries, recipe follows
Directions
Place a big skillet over medium high heat. Add some extra-virgin olive oil, add the ground turkey to the pan and brown.
Chop up red onion and red bell pepper. Add the veggies to the cooking meat and stir it all together. Pour the sauce, brown sugar, Worcestershire and seasoning evenly over the meat and stir everything together really well. Turn the heat down to simmer and cook the sloppy mixture for 10 minutes. Serve on a whole wheat crusty bun.
Cheese Fries (so you could make Kathryn's home fries and add the cheese sauce!!!)
Directions
1 sack frozen French fries, any brand or shape -
crinkle cut, thin cut, steak cut, waffle fries - prepared to package directions
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk
2 ½ cups (10 oz) cheddar cheese
3 squirts ketchup (1/4 cup)
In saucepan over medium heat, add butter and melt it. Add the flour and stir. Cook butter and flour together for 1 minute or
so. This is called "roux" and it helps to thicken up sauces. Use a whisk to stir as the milk goes into the pot. Keep stirring until the milk
gets thicker. Use a wooden spoon to stir in the cheese. When all of the cheese melts, take the sauce off the heat and stir in 3 squirts of ketchup. This is
your SECRET ingredient. Pour the sauce over the fries or serve the sauce on the side if you like to dipping
better.
Erin
Turkey Sloppy Joes
Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 package, 1 1/3 pounds, ground turkey breast or lean ground turkey
1/2 red onion
1/2 red bell pepper
1 tablespoon grill seasoning blend (I use McCormick Montreal Grill Seasoning)
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 cup tomato sauce,( 8- ounce) can
Cheese Fries, recipe follows
Directions
Place a big skillet over medium high heat. Add some extra-virgin olive oil, add the ground turkey to the pan and brown.
Chop up red onion and red bell pepper. Add the veggies to the cooking meat and stir it all together. Pour the sauce, brown sugar, Worcestershire and seasoning evenly over the meat and stir everything together really well. Turn the heat down to simmer and cook the sloppy mixture for 10 minutes. Serve on a whole wheat crusty bun.
Cheese Fries (so you could make Kathryn's home fries and add the cheese sauce!!!)
Directions
1 sack frozen French fries, any brand or shape -
crinkle cut, thin cut, steak cut, waffle fries - prepared to package directions
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk
2 ½ cups (10 oz) cheddar cheese
3 squirts ketchup (1/4 cup)
In saucepan over medium heat, add butter and melt it. Add the flour and stir. Cook butter and flour together for 1 minute or
so. This is called "roux" and it helps to thicken up sauces. Use a whisk to stir as the milk goes into the pot. Keep stirring until the milk
gets thicker. Use a wooden spoon to stir in the cheese. When all of the cheese melts, take the sauce off the heat and stir in 3 squirts of ketchup. This is
your SECRET ingredient. Pour the sauce over the fries or serve the sauce on the side if you like to dipping
better.
Erin
Buffalo Chicken Burgers by Kathryn Good
If you (or your husbands) love Wing Dip, try this sandwich!]. Fair warning
though - it's a little spicy. Good with homemade potato chips and cold beer.
:)
If you haven't tried homemade potato chips, just thinly slice potatoes and
arrange in a single layer on a baking sheet covered with cooking spray.
Sprinkle with salt or season however you please. Bake at 400 degrees for 10
minutes. Turn chips over and cook for an additional 10 minutes or until
golden brown. Yummy.
*Buffalo Chicken Burgers*
6 boneless skinless chicken thighs, or 4 boneless skinless chicken breasts
Salt
Pepper
Paprika
Chili powder
*
*
*Sauce:*
1/2 cup Frank's Red Hot Sauce (or use Frank's Buffalo Sauce and skip the
butter)
2 tbsp butter
Ranch dressing or blue cheese dressing
Provolone Cheese (if desired)
4 whole wheat buns
Lettuce
Onion (if desired)
Season chicken with salt, pepper, chili powder, and paprika. Drizzle with
oil. In a pan over medium-high heat put the chicken in and cook for about 5
minutes. The chicken will get nice and brown. Flip over and cook about 5
minutes on the other side, or until chicken is cooked through.
While the chicken is cooking, place the hot sauce and butter in a medium
saucepan over medium heat. Once the chicken is done cooking, place in sauce
and stir to completely cover chicken in sauce. If desired, place cheese on
top to melt.
Serve chicken on a bun with lettuce and onion and drizzle with ranch or blue
cheese dressing.
though - it's a little spicy. Good with homemade potato chips and cold beer.
:)
If you haven't tried homemade potato chips, just thinly slice potatoes and
arrange in a single layer on a baking sheet covered with cooking spray.
Sprinkle with salt or season however you please. Bake at 400 degrees for 10
minutes. Turn chips over and cook for an additional 10 minutes or until
golden brown. Yummy.
*Buffalo Chicken Burgers*
6 boneless skinless chicken thighs, or 4 boneless skinless chicken breasts
Salt
Pepper
Paprika
Chili powder
*
*
*Sauce:*
1/2 cup Frank's Red Hot Sauce (or use Frank's Buffalo Sauce and skip the
butter)
2 tbsp butter
Ranch dressing or blue cheese dressing
Provolone Cheese (if desired)
4 whole wheat buns
Lettuce
Onion (if desired)
Season chicken with salt, pepper, chili powder, and paprika. Drizzle with
oil. In a pan over medium-high heat put the chicken in and cook for about 5
minutes. The chicken will get nice and brown. Flip over and cook about 5
minutes on the other side, or until chicken is cooked through.
While the chicken is cooking, place the hot sauce and butter in a medium
saucepan over medium heat. Once the chicken is done cooking, place in sauce
and stir to completely cover chicken in sauce. If desired, place cheese on
top to melt.
Serve chicken on a bun with lettuce and onion and drizzle with ranch or blue
cheese dressing.
Chicken Mac Casserole by Jenny Lee
Chicken Mac Casserole
This one is a prepare the night before dish. :)
2 c. small shell or elbow macaroni
3 c. cubed COOKED chicken
2 cans condensed cream of mushroom soup
2 1/2 c. chicken broth (homemade or canned)
1 c. grated velveeta
1/2 c. chopped celery
1 c. chopped onion
1 sm. jar pimentos
Salt, pepper and potato chips
Put UNCOOKED macaroni in 9 x 13 inch greased pan. Add chicken evenly
over macaroni. In bowl combine broth, mushroom soup, celery, onions
and pimento (salt and pepper lightly)
Spread over chicken layer. Add grated Velveeta on top. Cover and
refrigerate overnight to allow macaroni to soak. Top with crushed
potato chips just before baking. Bake uncovered 1 hour at 350 degrees.
Happy cooking!
Jenny
This one is a prepare the night before dish. :)
2 c. small shell or elbow macaroni
3 c. cubed COOKED chicken
2 cans condensed cream of mushroom soup
2 1/2 c. chicken broth (homemade or canned)
1 c. grated velveeta
1/2 c. chopped celery
1 c. chopped onion
1 sm. jar pimentos
Salt, pepper and potato chips
Put UNCOOKED macaroni in 9 x 13 inch greased pan. Add chicken evenly
over macaroni. In bowl combine broth, mushroom soup, celery, onions
and pimento (salt and pepper lightly)
Spread over chicken layer. Add grated Velveeta on top. Cover and
refrigerate overnight to allow macaroni to soak. Top with crushed
potato chips just before baking. Bake uncovered 1 hour at 350 degrees.
Happy cooking!
Jenny
Chicken Tetrazzini by Susannah Wood
1 rotisserie chicken, shredded
1/2 lb spaghetti
1 small bottle sliced green olives
1/2 lb sharp grated cheese
1 cup chopped pecans
1 pint chicken stock
1 can cream mushroom soup
6 ribs celery, chopped
1 small white onion, chopped
3 tablespoons butter
1 tablespoon worcestershire sauce
Salt and pepper to taste
Cook celery and onion in butter until tender. Add stock, worcestershire sauce, salt and pepper. Simmer 15 minutes. Add soup and cheese. Boil spaghetti and add to mixture. Let stand for one hour. Add chicken and olives. Put in 9x15 casserole. Sprinkle pecans over top. Bake 25-30 minutes at 350 until heated thoroughly.
Serve with salad and rolls
1/2 lb spaghetti
1 small bottle sliced green olives
1/2 lb sharp grated cheese
1 cup chopped pecans
1 pint chicken stock
1 can cream mushroom soup
6 ribs celery, chopped
1 small white onion, chopped
3 tablespoons butter
1 tablespoon worcestershire sauce
Salt and pepper to taste
Cook celery and onion in butter until tender. Add stock, worcestershire sauce, salt and pepper. Simmer 15 minutes. Add soup and cheese. Boil spaghetti and add to mixture. Let stand for one hour. Add chicken and olives. Put in 9x15 casserole. Sprinkle pecans over top. Bake 25-30 minutes at 350 until heated thoroughly.
Serve with salad and rolls
Salsa Chicken by Kimberely Delaney
Easy, peasy, lemon squeezy..........
Salsa Chicken
4 boneless chicken breasts
1 16oz. bottle of salsa (hot, medium or mild)
1 cup of shredded taco cheese
Place chicken in a greased baking dish and pour salsa over the top. Bake at
350 degrees for 30 minutes. Then sprinkle the cheese on top and bake an
additional 10 minutes until the cheese is melted and bubbly. Serve with
Mexican rice, tortilla chips and guacamole salad or any veggies you enjoy!
Kimberly D.
Salsa Chicken
4 boneless chicken breasts
1 16oz. bottle of salsa (hot, medium or mild)
1 cup of shredded taco cheese
Place chicken in a greased baking dish and pour salsa over the top. Bake at
350 degrees for 30 minutes. Then sprinkle the cheese on top and bake an
additional 10 minutes until the cheese is melted and bubbly. Serve with
Mexican rice, tortilla chips and guacamole salad or any veggies you enjoy!
Kimberly D.
Turkey Pepper Bombs by Jessi Prestage
6 bell peppers (any colors)
1.5 pounds ground turkey
Diced onion
Can corn
Can beans (black, pinto)
Can tomatoes
1 teaspoon cumin
1 teaspoon chili powder
Dash cayenne powder
2 cups monterrey jack cheese
Brown meat with onions, drain. Stir in corn, beans, tomatoes, and seasonings.
Cut tops off of peppers, scooping out the insides till clean, rinse to get any remaining seeds out. Stuff peppers with meat mixture. Arrange in a baking dish. Bake at 350 degrees 15-20 minutes, then top with cheese and bake 5 minutes more. Serve with mahatma yellow rice - our favorite!
1.5 pounds ground turkey
Diced onion
Can corn
Can beans (black, pinto)
Can tomatoes
1 teaspoon cumin
1 teaspoon chili powder
Dash cayenne powder
2 cups monterrey jack cheese
Brown meat with onions, drain. Stir in corn, beans, tomatoes, and seasonings.
Cut tops off of peppers, scooping out the insides till clean, rinse to get any remaining seeds out. Stuff peppers with meat mixture. Arrange in a baking dish. Bake at 350 degrees 15-20 minutes, then top with cheese and bake 5 minutes more. Serve with mahatma yellow rice - our favorite!
Pizza Casserole by Jackie Mewbourne
pI am kind of stealing this meal from Susannah because I had hers first and then
found one in my new Southern Living cookbook.
I lightened it up by using ground turkey meat, turkey pepperoni, and reduced fat
cheese. Serve with a side salad, fruit, or veggie of choice. I also puree a
little cooked spinach in the sauce to get some extra veggies in us.
You can also freeze unbaked casserole for up to one month.
Ingredigents:
* 12 ounces uncooked spaghetti or whatever noodle your family fancies
* 1/2 teaspoon salt
* 1 (1-lb.) package mild ground pork sausage - I use ground turkey meat here
* 2 ounces turkey pepperoni slices (about 30), cut in half
* 1 (26-oz.) jar tomato-and-basil pasta sauce or whatever your favorite sauce
is
* 1/4 cup grated Parmesan cheese
* 1 (8-oz.) package shredded Italian three-cheese blend
Preparation
* 1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain
well, and place in a lightly greased 13- x 9-inch baking dish.
* 2. Brown sausage in a large skillet over medium-high heat, stirring
occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and
set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat,
stirring occasionally, 4 minutes or until slightly crisp.
* 3. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage.
Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with
cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover
with nonstick or lightly greased aluminum foil.
* 4. Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or
until cheese is melted and just begins to brown.
Enjoy!!
found one in my new Southern Living cookbook.
I lightened it up by using ground turkey meat, turkey pepperoni, and reduced fat
cheese. Serve with a side salad, fruit, or veggie of choice. I also puree a
little cooked spinach in the sauce to get some extra veggies in us.
You can also freeze unbaked casserole for up to one month.
Ingredigents:
* 12 ounces uncooked spaghetti or whatever noodle your family fancies
* 1/2 teaspoon salt
* 1 (1-lb.) package mild ground pork sausage - I use ground turkey meat here
* 2 ounces turkey pepperoni slices (about 30), cut in half
* 1 (26-oz.) jar tomato-and-basil pasta sauce or whatever your favorite sauce
is
* 1/4 cup grated Parmesan cheese
* 1 (8-oz.) package shredded Italian three-cheese blend
Preparation
* 1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain
well, and place in a lightly greased 13- x 9-inch baking dish.
* 2. Brown sausage in a large skillet over medium-high heat, stirring
occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and
set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat,
stirring occasionally, 4 minutes or until slightly crisp.
* 3. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage.
Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with
cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover
with nonstick or lightly greased aluminum foil.
* 4. Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or
until cheese is melted and just begins to brown.
Enjoy!!
Grilled Ham by Amy McGrady
Grilled Ham
Bone in Ham slices (such as Smithfield)
Brown Sugar
Black Pepper
Place ham slices in Pyrex dish. Top with brown sugar and black pepper to
cover. Add another slice of ham, brown sugar and black pepper. Place in
refrigerator overnight. The brown sugar will melt in fridge. Place on grill
for approxmately 10 minutes until cooked throughout.
Tips: I buy the ham at Sam's. It comes in a package of 4 individually wrapped
ham slices and they are Smithfield brand. When I marinate, I put the ham
in lasagna dishes because you can fit two side by side and the pans are deep.
This is my favorite meal to grill. It sounds like a weird combination of
ingredients, but I promise that you will not be disappointed!!!
Bone in Ham slices (such as Smithfield)
Brown Sugar
Black Pepper
Place ham slices in Pyrex dish. Top with brown sugar and black pepper to
cover. Add another slice of ham, brown sugar and black pepper. Place in
refrigerator overnight. The brown sugar will melt in fridge. Place on grill
for approxmately 10 minutes until cooked throughout.
Tips: I buy the ham at Sam's. It comes in a package of 4 individually wrapped
ham slices and they are Smithfield brand. When I marinate, I put the ham
in lasagna dishes because you can fit two side by side and the pans are deep.
This is my favorite meal to grill. It sounds like a weird combination of
ingredients, but I promise that you will not be disappointed!!!
No Guilt Breakfast Casserole by Jennifer McMurry
I used to love when my mom made breakfast for dinner...I thought it was so much fun!
Here is a recipe for a "light" version of a breakfast casserole that you can enjoy without feeling guilty.
I found it in a Taste of Home Diet cookbook.
2 (4 oz) tubes of buttermilk biscuits
3 (8 oz) cartons of Egg Beater's
7 oz. of chopped Canadian bacon
1 cup of shredded red. fat mozzarella cheese
1 cup of shredded red. fat cheddar cheese
1/2 cup of chopped fresh mushrooms (optional)
1/2 cup finely chopped onion (optional)
1/4 tsp. of pepper
1/2 tsp. of salt
Arrange the biscuits in a 13 by 9 baking dish coated with Pam spray. In a bowl, combine remaining ingredients and pour over biscuits. Bake, uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the center comes out clean.
Makes 12 servings. 1 biscuit section is 160 calories and 5 grams of fat...so go ahead and have 2! :)
A few more tips on the light casserole and one more recipe for the "real deal" breakfast casserole that you can make the night before. (Not low-fat)
* I lay out 12 small buttermilk biscuits in the pan using 2 small buttermilk biscuit tubes....I never can find the 4 oz. ones?
* I buy the large eggbeater's and just pour in 24 ounces.
Here is a breakfast casserole that I have made for years and get tons of recipe requests on!
It is yummy and easy and a little different because it uses cheese and garlic croutons instead of cubed white bread. I modified it from an allrecipes website and I have used it ever since!
Ham and Cheese Breakfast Casserole (make night before)
• 1 pound cooked ham (diced)
• 2 packages of seasoned croutons (cheese and garlic)
• 1 cup shredded Cheddar cheese
• 2 cups of shredded cheddar/jack mixed blend cheese
• 8 eggs
• 1 pint half-and-half cream
• 1 1/2 cups milk
• 1 1/2 teaspoons dry mustard
• 1 tablespoon minced onion
• salt and pepper to taste
1. In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with the cheese. Top with the cooked diced ham.
2. In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the ham. Cover, and refrigerate overnight.
3. The next morning, bake in an oven preheated to 350 degrees F (175 degrees C) for 45 to 60 minutes. Let sit for 20 minutes before serving.
Here is a recipe for a "light" version of a breakfast casserole that you can enjoy without feeling guilty.
I found it in a Taste of Home Diet cookbook.
2 (4 oz) tubes of buttermilk biscuits
3 (8 oz) cartons of Egg Beater's
7 oz. of chopped Canadian bacon
1 cup of shredded red. fat mozzarella cheese
1 cup of shredded red. fat cheddar cheese
1/2 cup of chopped fresh mushrooms (optional)
1/2 cup finely chopped onion (optional)
1/4 tsp. of pepper
1/2 tsp. of salt
Arrange the biscuits in a 13 by 9 baking dish coated with Pam spray. In a bowl, combine remaining ingredients and pour over biscuits. Bake, uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the center comes out clean.
Makes 12 servings. 1 biscuit section is 160 calories and 5 grams of fat...so go ahead and have 2! :)
A few more tips on the light casserole and one more recipe for the "real deal" breakfast casserole that you can make the night before. (Not low-fat)
* I lay out 12 small buttermilk biscuits in the pan using 2 small buttermilk biscuit tubes....I never can find the 4 oz. ones?
* I buy the large eggbeater's and just pour in 24 ounces.
Here is a breakfast casserole that I have made for years and get tons of recipe requests on!
It is yummy and easy and a little different because it uses cheese and garlic croutons instead of cubed white bread. I modified it from an allrecipes website and I have used it ever since!
Ham and Cheese Breakfast Casserole (make night before)
• 1 pound cooked ham (diced)
• 2 packages of seasoned croutons (cheese and garlic)
• 1 cup shredded Cheddar cheese
• 2 cups of shredded cheddar/jack mixed blend cheese
• 8 eggs
• 1 pint half-and-half cream
• 1 1/2 cups milk
• 1 1/2 teaspoons dry mustard
• 1 tablespoon minced onion
• salt and pepper to taste
1. In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with the cheese. Top with the cooked diced ham.
2. In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the ham. Cover, and refrigerate overnight.
3. The next morning, bake in an oven preheated to 350 degrees F (175 degrees C) for 45 to 60 minutes. Let sit for 20 minutes before serving.
Sunday, April 10, 2011
Strawberry Pretzel Salad by Bryan Miller
Had a couple of requests for this. Sorry for the delay-rough week!
Some tips for making this work: make sure all pretzel pieces are
smaller than one inch, make sure the pretzel layer is completely
hardened and cooled before adding the next layer and last but not
least-use a hand mixer to combine cream cheese and cool whip. Enjoy
Strawberry Pretzel Salad
Ingredients
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish
Directions
Preheat oven to 400 degrees F.
For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set
aside and allow to cool.
In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar.
Fold in the whipped topping, and spread over the cooled crust.
Refrigerate until well chilled.
In a small bowl, dissolve the gelatin in the boiling water, and allow
to cool slightly. Add the strawberries and pineapple, and pour over
the cream cheese mixture. Refrigerate until serving time.
To serve, cut slices and serve with a dollop of whipped topping.
Some tips for making this work: make sure all pretzel pieces are
smaller than one inch, make sure the pretzel layer is completely
hardened and cooled before adding the next layer and last but not
least-use a hand mixer to combine cream cheese and cool whip. Enjoy
Strawberry Pretzel Salad
Ingredients
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish
Directions
Preheat oven to 400 degrees F.
For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set
aside and allow to cool.
In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar.
Fold in the whipped topping, and spread over the cooled crust.
Refrigerate until well chilled.
In a small bowl, dissolve the gelatin in the boiling water, and allow
to cool slightly. Add the strawberries and pineapple, and pour over
the cream cheese mixture. Refrigerate until serving time.
To serve, cut slices and serve with a dollop of whipped topping.
No Guilt Breakfast Casserole by Jennifer McMurry
I used to love when my mom made breakfast for dinner...I thought it was so much fun!
Here is a recipe for a "light" version of a breakfast casserole that you can enjoy without feeling guilty.
I found it in a Taste of Home Diet cookbook.
2 (4 oz) tubes of buttermilk biscuits
3 (8 oz) cartons of Egg Beater's
7 oz. of chopped Canadian bacon
1 cup of shredded red. fat mozzarella cheese
1 cup of shredded red. fat cheddar cheese
1/2 cup of chopped fresh mushrooms (optional)
1/2 cup finely chopped onion (optional)
1/4 tsp. of pepper
1/2 tsp. of salt
Arrange the biscuits in a 13 by 9 baking dish coated with Pam spray. In a bowl, combine remaining ingredients and pour over biscuits. Bake, uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the center comes out clean.
Makes 12 servings. 1 biscuit section is 160 calories and 5 grams of fat...so go ahead and have 2! :)
Here is a recipe for a "light" version of a breakfast casserole that you can enjoy without feeling guilty.
I found it in a Taste of Home Diet cookbook.
2 (4 oz) tubes of buttermilk biscuits
3 (8 oz) cartons of Egg Beater's
7 oz. of chopped Canadian bacon
1 cup of shredded red. fat mozzarella cheese
1 cup of shredded red. fat cheddar cheese
1/2 cup of chopped fresh mushrooms (optional)
1/2 cup finely chopped onion (optional)
1/4 tsp. of pepper
1/2 tsp. of salt
Arrange the biscuits in a 13 by 9 baking dish coated with Pam spray. In a bowl, combine remaining ingredients and pour over biscuits. Bake, uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the center comes out clean.
Makes 12 servings. 1 biscuit section is 160 calories and 5 grams of fat...so go ahead and have 2! :)
No Guilt Breakfast Casserole by Jennifer McMurry
I used to love when my mom made breakfast for dinner...I thought it was so much fun!
Here is a recipe for a "light" version of a breakfast casserole that you can enjoy without feeling guilty.
I found it in a Taste of Home Diet cookbook.
2 (4 oz) tubes of buttermilk biscuits
3 (8 oz) cartons of Egg Beater's
7 oz. of chopped Canadian bacon
1 cup of shredded red. fat mozzarella cheese
1 cup of shredded red. fat cheddar cheese
1/2 cup of chopped fresh mushrooms (optional)
1/2 cup finely chopped onion (optional)
1/4 tsp. of pepper
1/2 tsp. of salt
Arrange the biscuits in a 13 by 9 baking dish coated with Pam spray. In a bowl, combine remaining ingredients and pour over biscuits. Bake, uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the center comes out clean.
Makes 12 servings. 1 biscuit section is 160 calories and 5 grams of fat...so go ahead and have 2! :)
Here is a recipe for a "light" version of a breakfast casserole that you can enjoy without feeling guilty.
I found it in a Taste of Home Diet cookbook.
2 (4 oz) tubes of buttermilk biscuits
3 (8 oz) cartons of Egg Beater's
7 oz. of chopped Canadian bacon
1 cup of shredded red. fat mozzarella cheese
1 cup of shredded red. fat cheddar cheese
1/2 cup of chopped fresh mushrooms (optional)
1/2 cup finely chopped onion (optional)
1/4 tsp. of pepper
1/2 tsp. of salt
Arrange the biscuits in a 13 by 9 baking dish coated with Pam spray. In a bowl, combine remaining ingredients and pour over biscuits. Bake, uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the center comes out clean.
Makes 12 servings. 1 biscuit section is 160 calories and 5 grams of fat...so go ahead and have 2! :)
Spinach Lasagna by Melinda Patterson
*Spinach Lasagna*
1 onion chopped
1 clove garlic, chopped
1 tsp. oregano
1 tsp. basil
2 tsp. salt
Pepper to taste
Lasagna noodles
2 pkgs. Frozen chopped spinach
6 oz. can tomato paste
2 1/2 cups (large can) tomatoes (I use crushed)
Small carton ricotta cheese (Could substitute cream cheese if you don't like
ricotta. If you do this, do not use an egg)
1 egg slightly beaten
3 tablespoon parmesan cheese
Provolone cheese
Mozzarella cheese
· Mix egg and parmesan cheese with ricotta
· Mix first five ingredients with tomato paste and tomatoes.
· Mix ricotta mixture with spinach
· Put small amount of tomato mixture on bottom of dish. Layer
noodles, spinach mixture, cheese & tomatoes 2 times. Top with parmesan.
· Bake at 350 for 30-40 minutes. Cover with foil for first half of
baking time.
Enjoy!!
1 onion chopped
1 clove garlic, chopped
1 tsp. oregano
1 tsp. basil
2 tsp. salt
Pepper to taste
Lasagna noodles
2 pkgs. Frozen chopped spinach
6 oz. can tomato paste
2 1/2 cups (large can) tomatoes (I use crushed)
Small carton ricotta cheese (Could substitute cream cheese if you don't like
ricotta. If you do this, do not use an egg)
1 egg slightly beaten
3 tablespoon parmesan cheese
Provolone cheese
Mozzarella cheese
· Mix egg and parmesan cheese with ricotta
· Mix first five ingredients with tomato paste and tomatoes.
· Mix ricotta mixture with spinach
· Put small amount of tomato mixture on bottom of dish. Layer
noodles, spinach mixture, cheese & tomatoes 2 times. Top with parmesan.
· Bake at 350 for 30-40 minutes. Cover with foil for first half of
baking time.
Enjoy!!
Butter Coffee Cake by Betsy Morris
Butter Coffee CakeI use an angel food cake pan, but you can also use a bundt pan. You can also make in 2 loaf pans (bake 45 min) or 24 muffins (bake 25 min)
1 box yellow cake mix1 small pkg instant vanilla pudding3/4 cup water3/4 cup oil1 tsp vanilla extract1 tsp butter extract (in the spice aisle with the vanilla)4 eggs1/4 cup sugar1/4 cup pecans, chopped (optional)1 tsp cinnamon
Mix first 7 ingredients adding eggs, one at a time, last. Beat 6-8 minutes at high speed. In another bowl, mix sugar, pecans, and cinnamon. Grease and flour tube pan. Pour half of the batter in; sprinkle half of the cinnamon mixture on top. Pour in rest of batter and top with remainder of cinnamon. Swirl around cinnamon into batter. Bake 1 hour at 300 degrees.
Glaze: (let cake cool 10-15 minutes so it will come out of the pan, remove it, then do glaze while it's still warm)1 cup powdered sugar1/2 tsp butter extractwaterMix powdered sugar, butter extract, and enough water to make glaze. Pour on cake while warm.
1 box yellow cake mix1 small pkg instant vanilla pudding3/4 cup water3/4 cup oil1 tsp vanilla extract1 tsp butter extract (in the spice aisle with the vanilla)4 eggs1/4 cup sugar1/4 cup pecans, chopped (optional)1 tsp cinnamon
Mix first 7 ingredients adding eggs, one at a time, last. Beat 6-8 minutes at high speed. In another bowl, mix sugar, pecans, and cinnamon. Grease and flour tube pan. Pour half of the batter in; sprinkle half of the cinnamon mixture on top. Pour in rest of batter and top with remainder of cinnamon. Swirl around cinnamon into batter. Bake 1 hour at 300 degrees.
Glaze: (let cake cool 10-15 minutes so it will come out of the pan, remove it, then do glaze while it's still warm)1 cup powdered sugar1/2 tsp butter extractwaterMix powdered sugar, butter extract, and enough water to make glaze. Pour on cake while warm.
Mexican Chicken Casserole by Betsy Morris
My cousin sent me this recipe and it's my favorite weeknight casserole. I usually use the Campbell's Healthy Request version of the soups- don't use the fat free versions, they're way too salty in this. Also, the recipe calls for corn tortillas which are good and make it taste enchilada-ish. However, i prefer using flour tortillas, they soak up the sauce and are strangely satisfying. Oh, and I use the mild Rotel for the kids.
Mexican Chicken Casserole
1 Rotisserie Chicken
1 medium onion, chopped
3 or 4 garlic cloves, pressed
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup chicken broth or stock
2 cans Rotel, DRAINED
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
3 cups grated sharp cheddar cheese or fiesta blend cheese
12 (6 inch) corn tortillas, cut into ½ inch strips
Sauté onion in olive oil until tender.
Reduce heat and add garlic, and cook for a couple minutes,
stirring constantly.
Stir in chicken broth, soups, Rotel, and spices. Let
simmer, stirring occasionally.
Preheat oven to 350.
Shred ½ the chicken into the bottom of a 13x9
Pour half the soup mixture over the top of shredded chicken
Top with 1 cup cheese
Top with ½ of the tortilla strips.
Repeat layers once.
Top with remaining 1 cup cheese.
Bake at 350 for about an 30 min until bubbly.
Mexican Chicken Casserole
1 Rotisserie Chicken
1 medium onion, chopped
3 or 4 garlic cloves, pressed
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup chicken broth or stock
2 cans Rotel, DRAINED
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
3 cups grated sharp cheddar cheese or fiesta blend cheese
12 (6 inch) corn tortillas, cut into ½ inch strips
Sauté onion in olive oil until tender.
Reduce heat and add garlic, and cook for a couple minutes,
stirring constantly.
Stir in chicken broth, soups, Rotel, and spices. Let
simmer, stirring occasionally.
Preheat oven to 350.
Shred ½ the chicken into the bottom of a 13x9
Pour half the soup mixture over the top of shredded chicken
Top with 1 cup cheese
Top with ½ of the tortilla strips.
Repeat layers once.
Top with remaining 1 cup cheese.
Bake at 350 for about an 30 min until bubbly.
Slow-Cooked Caribbean Pot Roast by Karen Hande
This is a recipe I found in Healthy Cooking Magazine. I have made a few times and my kids even love it. The veggies get soft and flavorful. It has a lot of spices in it, but they are necessary to make the caribbean flavor.
2 medium sweet potatoes, peeled and cubed
2 Lg carrots, sliced
1/4 chopped celery
1 boneless beef chuck roast (2.5 pounds)
1 Tb canola oil (or olive oil)
1 Lg onion, chopped
2 garlic cloves, minced (I use the jarred garlic - already minced)
1 Tb all-purpose flour
1 Tb sugar
1 Tb brown sugar
1 tsp ground cumin
3/4 tsp salt
3/4 tsp ground coriander
3/4 tsp chili powder
1/2 tsp dried oregano
1/8 tsp ground cinnamon
3/4 tsp baking cocoa
1 can (15 oz) tomato sauce
1. Place potatoes, carrots, celery in a crock pot/slow cooker. In a skillet, brown meat in oil. Transfer meat to slow cooker.
2. In the same skillet, saute onion in drippings until tender. Add garlic; cook for 1 minute. Combine next 11 ingredients; stir in tomato sauce. Add to skillet; heat through. Pour over beef.
3. Cover and cook on low for 6-8 hours or until beef and vegtables are tender.
2 medium sweet potatoes, peeled and cubed
2 Lg carrots, sliced
1/4 chopped celery
1 boneless beef chuck roast (2.5 pounds)
1 Tb canola oil (or olive oil)
1 Lg onion, chopped
2 garlic cloves, minced (I use the jarred garlic - already minced)
1 Tb all-purpose flour
1 Tb sugar
1 Tb brown sugar
1 tsp ground cumin
3/4 tsp salt
3/4 tsp ground coriander
3/4 tsp chili powder
1/2 tsp dried oregano
1/8 tsp ground cinnamon
3/4 tsp baking cocoa
1 can (15 oz) tomato sauce
1. Place potatoes, carrots, celery in a crock pot/slow cooker. In a skillet, brown meat in oil. Transfer meat to slow cooker.
2. In the same skillet, saute onion in drippings until tender. Add garlic; cook for 1 minute. Combine next 11 ingredients; stir in tomato sauce. Add to skillet; heat through. Pour over beef.
3. Cover and cook on low for 6-8 hours or until beef and vegtables are tender.
Chocolate Chip Cheese Ball by Jessi Prestage
This cheese ball is great for lots of occasions... baby showers, birthday parties, dessert, or sitting on the couch watching a movie. :)
Chocolate Chip Cheese Ball
1 package (8 oz.) cream cheese, softened
1/2 cup butter (1 stick), softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
2 tablespoons brown sugar
1 cup miniature semi-sweet chocolate chips, divided
1 box graham cracker sticks
Beat the cream cheese, butter, and vanilla in a mixing bowl till fluffy. Gradually add sugars, beating until comibined. Stir in 1/2 cup chocolate chips. Form into a ball with seran wrap . Place seran wrapped ball into a bowl and refrigerate for 2 hours. Just before serving, roll ball in the other 1/2 cup chocolate chips to cover. Serve with graham cracker sticks.
Chocolate Chip Cheese Ball
1 package (8 oz.) cream cheese, softened
1/2 cup butter (1 stick), softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
2 tablespoons brown sugar
1 cup miniature semi-sweet chocolate chips, divided
1 box graham cracker sticks
Beat the cream cheese, butter, and vanilla in a mixing bowl till fluffy. Gradually add sugars, beating until comibined. Stir in 1/2 cup chocolate chips. Form into a ball with seran wrap . Place seran wrapped ball into a bowl and refrigerate for 2 hours. Just before serving, roll ball in the other 1/2 cup chocolate chips to cover. Serve with graham cracker sticks.
Pecan Squares by Kathryn Good
I LOVE pecan pie, but I often want something a little easier to make
and serve. I love this recipe because it gives you a taste of southern
goodness, and it is great for Thanksgiving or another event where you
want to try a little bit of several desserts.
From Cooking Light
Ingredients
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter
softened 1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
3 1/2 cups coarsely chopped pecans
Preparation
Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup
softened butter using a pastry blender or fork just until mixture
resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides
of a lightly greased 13- x 9-inch baking dish.
Bake at 350° for 20 minutes or until edges are lightly browned. Cool.
Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil
in a saucepan over medium-high heat. Stir in pecans, and pour hot
filling into prepared crust.
Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool
completely before cutting into 2-inch squares.
and serve. I love this recipe because it gives you a taste of southern
goodness, and it is great for Thanksgiving or another event where you
want to try a little bit of several desserts.
From Cooking Light
Ingredients
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter
softened 1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
3 1/2 cups coarsely chopped pecans
Preparation
Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup
softened butter using a pastry blender or fork just until mixture
resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides
of a lightly greased 13- x 9-inch baking dish.
Bake at 350° for 20 minutes or until edges are lightly browned. Cool.
Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil
in a saucepan over medium-high heat. Stir in pecans, and pour hot
filling into prepared crust.
Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool
completely before cutting into 2-inch squares.
Brown Rice Krispie Treats by Jenny Lee
Here is a quick video explaining how to make "Brown Rice Krispie"
Treats. :) Yummy and healthy!
http://www.youtube.com/watch?v=EQVyVn28dNM
Treats. :) Yummy and healthy!
http://www.youtube.com/watch?v=EQVyVn28dNM
Ice Cream Treasures by Kami Turner
Ice Cream Treasures
Use any combination of cereals you like. This frozen dessert would also be delicious with chocolate ice cream and chopped walnuts instead of almonds.
Yield: 16 servings (serving size: about 3/4 cup)
1 1/2 cups (6 ounces) chocolate-covered English toffee candy bars (such as Heath), crushed
8 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
4 cups crispy rice cereal squares, crushed (such as Rice Chex)
2 cups whole-grain toasted oat cereal (such as Cheerios)
2/3 cup packed dark brown sugar
1/3 cup slivered almonds, toasted
1/3 cup flaked sweetened coconut, toasted
2 tablespoons butter, melted
Stir crushed candy into ice cream. Cover and freeze until ready to use.
Combine cereals, brown sugar, and remaining ingredients in a large bowl, stirring until well blended. Press half of cereal mixture in bottom of a 13 x 9-inch baking pan.
Let ice cream stand at room temperature 20 minutes or until softened. Spread softened ice cream mixture over cereal mixture; top evenly with remaining cereal mixture. Cover and freeze 8 hours or overnight.
Use any combination of cereals you like. This frozen dessert would also be delicious with chocolate ice cream and chopped walnuts instead of almonds.
Yield: 16 servings (serving size: about 3/4 cup)
1 1/2 cups (6 ounces) chocolate-covered English toffee candy bars (such as Heath), crushed
8 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
4 cups crispy rice cereal squares, crushed (such as Rice Chex)
2 cups whole-grain toasted oat cereal (such as Cheerios)
2/3 cup packed dark brown sugar
1/3 cup slivered almonds, toasted
1/3 cup flaked sweetened coconut, toasted
2 tablespoons butter, melted
Stir crushed candy into ice cream. Cover and freeze until ready to use.
Combine cereals, brown sugar, and remaining ingredients in a large bowl, stirring until well blended. Press half of cereal mixture in bottom of a 13 x 9-inch baking pan.
Let ice cream stand at room temperature 20 minutes or until softened. Spread softened ice cream mixture over cereal mixture; top evenly with remaining cereal mixture. Cover and freeze 8 hours or overnight.
Spicy Celery Seed Coleslaw by Kami Turner
Spicy Celery Seed Coleslaw
3 Tbsp light mayonnaise
1 Tbsp sugar
1 Tbsp water
1 tsp cider vinegar
1/2 tsp celery seed
1/8 tsp crushed red pepper
1/8 tsp salt
1/4 tsp ground black pepper
3 cups cabbage-and-carrot coleslaw
1. Combine all ingredients, except coleslaw, in a medium bowl; stir with a whisk. Add coleslaw and toss well.
Makes 4 (2/3 cup) servings
3 Tbsp light mayonnaise
1 Tbsp sugar
1 Tbsp water
1 tsp cider vinegar
1/2 tsp celery seed
1/8 tsp crushed red pepper
1/8 tsp salt
1/4 tsp ground black pepper
3 cups cabbage-and-carrot coleslaw
1. Combine all ingredients, except coleslaw, in a medium bowl; stir with a whisk. Add coleslaw and toss well.
Makes 4 (2/3 cup) servings
Sweet-Spiked Pork Sandwiches by Kami Turner
Sweet-Spiked Pork Sandwiches
1 (1lb) pork tenderloin trimmed
1/4 teaspoon salt
3/4 teaspoon ground black pepper
Cooking spray
1 cup cola
1/4 cup bourbon
2 1/2 tbsp country style Dijon mustard
4 Chicago Italian bread slices, lightly toasted
1. Sprinkle pork evenly with salt and pepper: coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes or until browned on 1 side.
2. Reduce heat to medium-low; turn pork over. Cover and cook 17 minutes or until cooked to your liking. Remove pork from pan. Cover and let stand
for 5 minutes.
3. While pork is standing, increase heat to medium-high, and add cola and bourbon to pan. Bring to a boil; cook 7 minutes or until mixture is reduced to 1/4 cup.
4. Spread mustard evenly on one side of bread slices. Cut pork into thin slices. Add pork slices to sauce, tossing to coat. Arrange pork slices over mustard. Spoon sauce evenly over pork.
Makes 4 open-faced sandwiches. Serve with Spicy Celery Seed Coleslaw or pile it on top of sandwich.
1 (1lb) pork tenderloin trimmed
1/4 teaspoon salt
3/4 teaspoon ground black pepper
Cooking spray
1 cup cola
1/4 cup bourbon
2 1/2 tbsp country style Dijon mustard
4 Chicago Italian bread slices, lightly toasted
1. Sprinkle pork evenly with salt and pepper: coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes or until browned on 1 side.
2. Reduce heat to medium-low; turn pork over. Cover and cook 17 minutes or until cooked to your liking. Remove pork from pan. Cover and let stand
for 5 minutes.
3. While pork is standing, increase heat to medium-high, and add cola and bourbon to pan. Bring to a boil; cook 7 minutes or until mixture is reduced to 1/4 cup.
4. Spread mustard evenly on one side of bread slices. Cut pork into thin slices. Add pork slices to sauce, tossing to coat. Arrange pork slices over mustard. Spoon sauce evenly over pork.
Makes 4 open-faced sandwiches. Serve with Spicy Celery Seed Coleslaw or pile it on top of sandwich.
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