Saturday, December 26, 2009
Sausage and Egg Breakfast Casserole
Recipe & Picture by Our Best Bites
6-8 slices white bread
about 1/4 C softened butter (just for buttering the bread slices)
2 C grated jack cheese
2 C grated cheddar cheese
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chiles ( I omitted)
2 C milk
1 tsp salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp dry mustard
Start by removing the crusts from your bread and lightly buttering one side. Place bread butter side down in a 9x13 baking dish. You usually need 6 pieces of bread, plus 1 cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.
Grate your cheese and sprinkle it evenly over the top of the bread. And yes, you're reading the recipe correctly, 4 cups baby! Spread the browned sausage on top of that, and top with the green chiles.
In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well.
Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You'll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.
Cover well and place in the refrigerator overnight.In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake for 50-60 minutes. You'll want the center to be set and the outside edges to be golden brown.
It's important to let it cool for at least 10 minutes before cutting into it or it will just fall apart. As it cools it will settle- don't worry, that's normal! Cut into squares and serve warm. Enjoy!
Monday, December 14, 2009
** If you are at all related to me (Mom and Michelle) please stop reading now!
Sunday, December 13, 2009
Monday: Hearty Chicken and Noodle Casserole
Tuesday: Salsbury Steak with Mashed Potatoes and Veggie
Wednesday: Spagetti and Meatballs
Friday: Going to a Rehearsal Dinner
Wednesday, November 4, 2009
Marble Cheesecake Squares
5pts per serving
Place crumbs in a 9-inch square baking pan coated with cooking spray; drizzle with butter. Toss with a fork until moist. Press into bottom of pan. Bake at 325° for 8 minutes; cool on a wire rack.
Place cheeses in a large bowl; beat with a mixer at high speed until smooth. Add sugar and flour; beat well. Add vanilla, egg whites, and egg; beat until well blended. Pour cheese mixture into prepared pan.
Place chocolate in a small microwave-safe bowl; microwave at high 1 1/2 minutes or until soft, stirring after 45 seconds (chocolate should not completely melt). Stir until smooth.
Skillet Chicken Pitas
6pts per serving
1/3 cup cilantro
1/4 cup Asian sweet chili sauce
2 Tbsp. lime juice
1 Tbsp. minced garlic
1 tsp. olive oil
1 tsp. salt
2 lbs. boneless, skinless chicken breasts, cut into 1" strips/chunks
1 large red bell pepper, sliced into bite size strips
2/3 cup mayonnaise
1/2 cup chopped cilantro
2 Tbsp. lime juice
8 pita rounds
8 leaves of lettuce
In a ziploc bag combine 1/3 cup cilantro, chili sauce, 2 Tbsp. lime juice, garlic, oil, and salt. Add Chicken, seal bag and turn to coat. Refrigerate for 1 hour.
Heat a large skillet over med-high heat. Add chicken mixture and cook for 4-5 minutes, stirring occasionally. Add red pepper and continue cooking until chicken is no longer pink. Transfer chicken to a large bowl, cover, and refrigerate 1-8 hours.
For dressing, combine mayo, 1/2 cup cilantro, and 2 Tbsp. lime juice.To serve, top each pita with a leaf of lettuce, spoon chicken mixture over half, and drizzle with dressing.
Baked Shells with Pesto, Mozzarella, and Meat Sauce
amounts adapted from Food & Wine
Makes about 8 servings
**Probably should half recipe
**Add some tomato sauce
1 tablespoon olive oil
1 medium onion, chopped
1 package (usually about 1.25 pounds) ground beef
28-ounce can diced tomatoes, drained
2 teaspoons salt
3/4 cup store-bought or homemade pesto
1 pound medium pasta shells
2 cups (8 ounces) shredded mozzarella
6 tablespoons grated Parmesan
Preheat oven to 400 degrees F. Coat either a 15 x 10 baking dish or two 8 x 8 baking dishes with cooking spray.
In a large skillet, heat the oil over medium-low heat. Add the onion and cook, stirring occasionally until it starts to soften, about 3 minutes. Add the ground beef and cook until meat is no longer pink, about 5-7 minutes. Drain off any excess fat.
Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10-12 minutes. Remove the pan from heat and stir in pesto.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente as directed on package, about 7-8 minutes. Drain and toss with the sauce.
If using a 15 x 10 dish: Put half of the pasta mixture into the prepared baking dish. Top with one cup mozzarella and 3 tablespoons of the Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan.
If using two 8 x 8 dishes: Put 1/4 of the pasta mixture in each of the prepared dishes. Top each with 1/2 cup mozzarella and 1 1/2 tablespoons Parmesan. Repeat layers in each dish.
Bake until bubbling and slightly browned on top, about 15 minutes.
Tuesday, October 20, 2009
Pizza with Sun-Dried-Tomato Sausage and Peppers
WW Comfort Classics Cookbook
Serves 4 (serving size 1/4 pizza)
2 (3 oz) fully cooked sun-dried tomato chicken sausages, sliced (I used Smoked Mozzarella with
Artichokes and Garlic chicken sausage)
1 (8oz) package sliced mushrooms (I omitted)
1/2 small red bell pepper, thinly sliced (I used green bell pepper)
2 garlic cloves, thinly sliced
1 (10 oz) thin whole-wheat pizza crust
1 cup fat-free tomato-basil pasta sauce
2/4 cup shredded fat-free mozzarella
1 tablespoon grated Parmesan
Place an oven rack on the bottom rung of the oven. Preheat the oven to 425.
Spray a medium nonstick skillet with nonstick spray and set over medium-high heat. Add the sausage and cook, stirring occasionally, until lightly browned, 3-4 minutes. Transfer to a plate. Add mushrooms and bell pepper to the skillet; cook, stirring occasionally, until softened, 5 minutes. Stir in the garlic and cook 1 minute longer. Remove from the heat.
Place the crust on a baking sheet. Spread evenly with the pasta sauce; top with the mozzarella, sausage, and mushroom mixture. Sprinkle with the Parmesan. Bake until crust is crisp and the cheese is melted, 8-10 minutes. Cut into 8 wedges.
Cheesy Chicken Carbonara with Fettuccine
WW Comfort Classics Cookbook
Serves 4 (serving size 1 cup)
6 oz fettuccine (I used thin spaghetti)
3/4 cup fat-free milk ( I used 1%)
1/3 cup grated Parmesan
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper
4 slices center cut bacon, chopped
1 small onion, chopped (I omitted)
1 garlic clove, minced
1 cup chopped cooked chicken breast
Cook the pasta according to package directions, omitting the salt if desired. Drain and keep warm.
Meanwhile, whisk the milk, Parmesan, egg, salt, and pepper in a bowl until blended.
Cook the bacon in a large nonstick skillet over medium-high heat, stirring often, until the onion begins to brown, 2-3 minutes.
Add the chicken and cook until heated through, 1-2 minutes. Reduce the heat to medium-low, add the fettuccine and the milk mixture. Cook, tossing, until the sauce is thickened and creamy, 2-3 minutes.
Tuesday, October 13, 2009
Broccoli and Cheese Soup
Serves 6 (serving size: 1 1/3 cups)
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.
Calories: 203 (28% from fat)
Fat: 6.3g (sat 4g,mono 1.8g,poly 0.4g)
* For the cheesy tomatoes, I took some plum tomatoes, cut in have and remove the seeds. Place on a baking sheet and sprinkle some breadcrumbs and about 1 tsp of shredded mozzarella cheese. Spray olive oil spray on them. Broil at 400 for about 2-3 minutes. That's it!
Chicken Spinach Quesadillas
who got it from : Ellie Krieger
6 pts per serving (Does not include sour cream)
1 T oil1 large onion, chopped (I used onion powder)
3 cloves garlic, minced
2 c cooked, shredded or chopped chicken
1 t ground cumin
1 t chili powder
1 t dried oregano
2 c baby spinach, sliced into ribbons
1/2 t salt
1/4 t pepper
4 (10-inch) whole wheat tortillas
1 c shredded Mexican blend (I used 2% reduced fat shredded Mexican Cheese)
1/2 c Salsa and sour cream for serving
Heat oil in a large saute pan. Add the onions and cook about 4-5 minutes. Add garlic and cook for another 30 seconds.
Add chicken, cumin, chili powder and oregano. Stir to incorporate all spices. Then add the salsa and cook for about 2 minutes until heated through.
Add spinach, salt and pepper and cook until spinach is wilted. Remove from heat.
On 1/2 of a tortilla shell - layer on a bit of cheese, the chicken mixture, then a bit more cheese. Fold and repeat with remaining tortillas.
Heat a large nonstick skillet or cast iron skillet to medium heat (or panini press). Place the quesadilla in skillet and cook until lightly browned and cheese is melted (about 2-3 minutes), flip and brown other side.
To serve - cut into thirds and serve with salsa and/or sour cream.
Wednesday, September 23, 2009
Buffalo Chicken Bites
2 chicken breasts, cut into small pieces
1/2 cup all-purpose flour
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. salt
Pinch of onion powder
Pam or vegetable spray
Dash of ground black pepper
Dash of garlic powder
1/4 cup butter
1/4 cup hot sauce (I used Frank's Red Hot)
In a small bowl or ziplock bag, mix together the flour, paprika, cayenne pepper and salt. Place chicken pieces in bowl, and mix until pieces are evenly coated. Cover with plastic wrap, and refrigerate for at least 1 hour to 2 hours. (I did this the night before serving.) (This is very important to ensure pieces get crispy in the oven. Do not skip this step!)
Preheat oven to 350 degrees. Place a wire rack over a jelly roll pan. (If you don't have a wire rack, you can create a make-shift rack out of aluminum foil.) Place chicken on rack, and bake for 35 minutes. Turn the oven up to 375 degrees, spray chicken with Pam, and bake for 5 more minutes so they get crispy.
While the chicken is baking, in a small saucepan over low heat, combine the butter and the hot sauce. Stir together until the butter is melted and mixture is well blended. Remove from heat and set aside.
Once chicken is cooked, place bites in a small bowl. Add hot sauce mixture and stir together.
Serve with your favorite dipping sauce and some celery.
Taco Rice Skillet
Approx 8pts (without cheese)
1 pound ground turkey
1/2 cup chopped onion (I used onion powder)
1 package taco seasoning
1 1/2 cups water
1 cup salsa
1 cup frozen corn
1 1/2 cups uncooked instant rice
1 cup shredded cheese
In a skillet, cook turkey and onion until meat is no longer pink; drain if necessary.
Stir in taco seasoning, water, salsa and corn; bring to a boil. Add rice. Reduce heat; cover and simmer for 5 minutes or until rice is tender and liquid is absorbed.
Sprinkle with cheese; cover and let stand until the cheese is melted.
Friday, September 18, 2009
Baked Chicken Parmesan
From: Gina's Weight Watcher Recipes
Serves 8 5.5 ww points
4 (8 oz) chicken breast halves, sliced in half
3/4 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp butter, melted
3/4 cup reduced fat mozzarella cheese
1 cup marinara
Preheat oven to 450°.
Spray a large baking sheet lightly with spray.
Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.
Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.
Thursday, September 17, 2009
Instant Shepard's Pie
From: WW Magazine (10meals, 10minutes, 10dollars article)
Points value: 6
1 (1lb) bag frozen mixed vegetables for stir-fry
20 Italian-seasoned appetizer-size fully cooked turkey meatballs
1 (12oz) jar fat-free turkey gravy
1 red bell pepper, diced (I omitted)
1 1/2 cups water
1/4 tsp. salt
1 2/3 cup instant mashed potato flakes
1/4 tsp. black pepper
Bring the vegetables, meatballs, and gravy to a boil in a large deep skillet. Reduce the heat; cover and simmer 3 minutes. Stir in the bell pepper; cover and simmer until the vegetables are crisp-tender, about 3 minutes.
Meanwhile, bring the water and salt to a boil in a large saucepan. Remove the pan from the heat. Add the potato flakes and milk, stirring until creamy.
Spoon about 1 1/4 cups of the meatball mixture into each of 4 shallow bowls. Top each serving with 2/3 cup of the mashed potatoes and sprinkle evenly with the pepper.
Yep, that easy! Enjoy!
Beer Can Cornish Hens
From: The Deen Bros Cookbook
1/4 cup mayonnaise
Finely grated zest of 1 lemon
1 teaspoon paprika
3/4 teaspoon celery seeds
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper
2 Cornish hens
2 emptied tomato juice can or anything of that size ( I think tomato paste cans would work)
Beer of your choice
In a large bowl, stir together the mayonnaise, lemon zest. paprika, celery seeds, salt, black pepper, and cayenne pepper. Slather Cornish hens inside and out with the mayonnaise mixture, place in a bowl and let stand in the refrigerator while you prepare the grill.
Prepare a charcoal or gas grill for indirect grilling. If using a gas grill, preheat the grill to medium and place a drip pan in the center (we preheated ours to about 350). If using a charcoal grill, light the coals. When they are red-hot, use tongs to move them to into two pile on opposite side of the grill. Let coals burn until they are covered with a thin layer of gray ash. Set a metal drip pan in the center of the grill between the piles of coal.
When grill is ready, pour your beer of choice into your emptied juice cans. Put the can into the Cornish hen's rear cavity, keeping the can upright. Stand the hen upright on the grill grate over the drip pan. Cover the grill and cook for about 45minutes. When done, the internal temperature of the hen should register 180F on a meat thermometer inserted in the thickest part of the thigh but not touching the bone.
Transfer to your plates and enjoy!!
Penne Saute with Italian Turkey Sausage and Vegetables
7pts per serving
8 ounces Italian Turkey Sausage
1 green bell pepper, thinly sliced (I omitted)
1 teaspoon bottled minced garlic
1 (15oz) can Italian-seasoned diced tomatoes
1 (15oz) can artichoke hearts, drained of juices ( I recommend seasoned if you can get it)
1 (2.25 oz) can sliced black olives, drained of juices
3 cups cooked pasta
Remove casing from sausage and cook over medium-high heat in a large, deep skillet for 8 to 10 minutes, stirring to break up sausage, until no longer pink in the center. Remove any excess drippings from sausage buy blotting bottom of skillet with paper towel.
Add bell pepper and garlic and cook 2 to 3 minutes, stirring occasionally, until peppers are tender-crisp.
Add tomatoes with juices, artichoke hearts, and black olives ( and salt and pepper to taste, if desired), and bring to a simmer on medium-high heat. Simmer over medium heat for 3 to 4 minutes, until mixture is warmed through.
Add cooked pasta and cook 2 to 3 minutes, stirring occasionally, until pasta is warmed through.
Monday, August 24, 2009
Fried Rice with Ham & Vegetables
1 teaspoon vegetable oil
2 eggs, beaten
1 cup diced cooked ham
2 cups frozen stir-fry vegetables
4 cups cooked rice, chilled
3 tablespoons soy sauce
2 tablespoons Hoisin sauce ( I added)
1 teaspoon toasted sesame seed oil (I added)
Preheat a large nonstick skillet or wok on medium-high heat. Add oil to pan. Add the beaten eggs, cooking until set. With the edge of your spatula, break cooked egg into smaller pieces making thing strips. Place eggs on a plate and set aside.
Add ham and frozen vegetable to pan and cook for 2 to 3 minutes. Stir in cooked rice and reserved egg strips. Sprinkle with soy sauce (and Hoisin and sesame oil). Heat through, about 3 to 5 minutes, tossing gently to coat with soy sauce. Serve with additional soy sauce if desired.
Grilled Chicken with Southwest Salsa
2 tablespoons lime juice
1 tablespoon vegetable oil
1/2 teaspoon chili powder
4 boneless/skinless chicken breasts
1 (15ounce) can black beans, rinsed & drained
1 (15 ounce) can corn, drained
Combine in a shallow bowl lime juice, vegetable oil, and chili powder. Rinse chicken under cold water and pat dry with paper towels. Trip visible fat from chicken breast. Lightly pound chicken breasts, between two pieces of plastic wrap, with the flat side of a meat mallet or heavy rolling pin, until chicken is slightly flattened. Place chicken in lime juice mixture, turning to coat.
In a medium bowl , combine black beans, corn and salsa; reserve.
Grill chicken on a preheated outdoor grill (medium-hot coals) or stove top grill on medium high heat for 3 to 5 minutes on each side, or until no longer pink in center.
Spoon some of the reserved salsa mixture over each chicken breast and serve warm.
** I used 2 chicken breast and cut them in half to save on points. It turned out to be about 6 points this way. **
Wednesday, June 10, 2009
Thursday, May 21, 2009
6 thin boneless skinless chicken breasts (3 oz each) ( I used 3 big breasts since that is what I had)
2 tbsp lemon juice
2 tbsp toasted sesame seeds
2 cloves garlic, minced
2 tsp fresh ginger, peeled and minced
2 green onions, minced
1/4 cup low sodium soy sauce
1/4 cup teriyaki sauce
1 tsp honey
2 tsp sesame oil ( I used peanut oil)
Twice Baked Taco Potatoes
1 Potato= 4 points
4 medium potatoes-baked and scooped out. Save the shell
1/2 cup salsa (or more to taste)
1Cup chicken breast chicken taco meat (I used lean ground beef)
1/2 Cup chopped green onions
FF cheddar cheese shredded ( I place a slice of ff cheese on each one)
FF sour cream
After you've scooped out the potatoes, mix the potato guts, salsa, chicken meat, and onions.
Put the mix back into the potato shells, and bake for about 20 minutes in a 325 degree oven.
Top with 1 TBSP cheese, and 1 TBS FF sour cream if you like. Enjoy!
Smothered Buttermilk Chicken
4 servings Aprox 7pts
Not including Rice
From: WW Community Board
1 pound boneless skinless chicken thighs (I used breasts)
3 medium carrots -- sliced
1/3 cup onion -- chopped (I used onion powder)
1/2 cup water
2 tablespoons butter or margarine
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 package roasted chicken gravy mix
1/3 cup buttermilk
2 teaspoons flour
1 cup frozen peas
In a 4 to 6 quart crock pot, combine chicken, carrots, onion, water, butter, salt, pepper and bay leaf; mix well. Cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
About 20 minutes before serving, stir gravy mix into crock pot. Remove and discard bay leaf. In a measuring cup, blend buttermilk and flour until smooth. Stir flour mixture and peas into chicken; mix well.
Cover, increase heat to high; cover and cook an additional 25-20 minutes or until peas are cooked. Serve with rice or biscuits.
Tuesday, May 5, 2009
Lemon Pepper Chicken with Artichoke Salsa
4 chicken breasts
Lemon Pepper seasoning
1 bunch asparagus
4 handfuls baby spinach
2 small, ripe tomatoes** ( I forgot to add these )
1 can quartered artichoke hearts, drained and roughly chopped
2 T capers
1/4 small red onion, diced ( I omitted)
1 lemon, juiced
1 T chopped garlic
Sprinkle of red pepper flakes
3-4 dashes of dried oregano, or to taste
1-2 dashes of dried thyme, or to taste
Reduced-fat Italian salad dressing
Spray chicken breasts with non-stick spray and season with lemon pepper on both sides. Grill 6-7 minutes a side, or until chicken is no longer pink in the middle
Snap bottoms of asparagus stalks off and cook using any of the following methods: Microwave with a little water in a microwave safe dish or steamer for 4-5 minutes; Roast in a 450 degree oven with a little olive oil and S&P for 5-6 minutes, shaking the pan half way through; Spray with non-stick spray and lay on the grill for 3-4 minutes, rolling stalks to grill on both sides half way through
In a medium sized bowl, combine ingredients for artichoke salsa. Add reduced-fat Italian salad dressing until desired consistency is reached.
Place a handful of spinach on a plate or in a bowl and top with cooked asparagus. Lay grilled chicken down and top with artichoke salsa. Sprinkle feta cheese on top. Serve!
* You could use any type of cheese you like to garnish this dish - or omit it all together!
**This is also really good topped with chopped, fresh tomatoes - or with sundried tomatoes added into the artichoke salsa!
Tuesday, April 28, 2009
Creamy Potato Ham Bake
4 points/serving, makes 4 servings
16 oz raw shredded potatoes or thawed hash browns
1 full cup 97% fat-free lean ham
1 can green beans
1/2 tsp dried parsley flakes
1/4 tsp black pepper
1 can Healthy Request Cream of Celery soup
3 oz Velveeta Lite, cut up in small pieces
Mix all ingredients together thoroughly. Place mixture in sprayed 8X8 baking dish and bake at 350 degrees for 25-30 minutes.
That's it! Enjoy!
Tuesday, April 21, 2009
Mexican Shepherd's Pie
From WW Community Board
Estimated Points per serving 6
1 medium onion ( I used onion powder)
1 red bell pepper, diced
2 garlic cloves, minced
1 lb extra lean ground beef
2 tbsp chili powder
2 tbsp paprika
1 tsp ground cumin
2 tsp kosher salt
2 tsp black pepper
8 oz can tomato sauce
15 oz can diced tomatoes
8 oz can diced green chili peppers
15 oz can dark red kidney beans, drained
2 boxes Jiffy Corn Bread Mix
1 8oz bag reduced fat Mexican Blend Shredded Cheese
1. In a skillet, saute onion, garlic, and diced red pepper until tender
2. Add ground beef, chili powder, paprika, cumin, salt, and pepper. Cook until ground beef is browned
3. Add tomato sauce, diced tomatoes, diced green chili peppers, and drained kidney beans to meat mixture. Simmer until warmed
4. Preheat oven to 350 degrees
5. In a bowl, mix Jiffy Corn Bread mixes per package instructions
6. In a baking dish/pan, spread the meat mixture on the bottom
7. Sprinkle the shredded cheese on top of the meat mixture
8. Pour Corn Bread batter on top of the shredded cheese, spreading evenly
9. Bake for 20-30 minutes, or until the Corn Bread is golden brown. Enjoy!
Monday, April 20, 2009
From: Better Homes and Garden Cookbook
Makes: 6 servings
3 to 4 pounds pork loin back ribs
3/4 cup catsup
3/4 cup water
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
1 cup finely chopped onion ( I omitted)
1. If desired, cut ribs into serving-size pieces. In a large shallow roasting pan place the ribs with the bone sides down. Bake, covered, in a 350 degree oven for 1 hour. Carefully drain off liquid in roasting pan.
2. Meanwhile, in a medium bowl combine the catsup, water, vinegar, Worcestershire sauce, paprika, chili powder, black pepper, salt and red pepper. Stir in onion. Pour mixture over ribs. bake, uncovered, for 30 minutes more or until ribs are tender, basting once with sauce. Pass sauce with ribs.
Nutrition Facts per serving: 298 cal, 15g total fat, 1g fiber
Chocolate Chip Blondie's
From: Kitchen Aid Best Loved Recipes Book
Makes 2 dozen bars
1/2 cup plus 2 tablespoons butter
2 cups packed brown sugar
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup chopped walnuts
1/4 cup semisweet chocolate chips
1. Preheat oven to 350. Grease and flour 13x9x2 pan. Place butter, brown sugar, eggs and vanilla in a bowl of electric stand mixer. Turn to medium-low and mix 1 minute. Stop and scrape bowl.
2. Add flour, baking powder and salt. Turn to low and mix 15 seconds. Stop and scrape bowl. Continue mixing on low, and add nuts and chocolate chips, mixing just until combined.
3. Press dough into prepared pan. Bake 20-25minutes. Cool in pan, and then cut into 3x1 1/2 inch bars.
Wednesday, April 8, 2009
Ranch House Crock Pot Pork Chops
From:http://www.carriessweetlife.com/ (From: Picky Palate)
6 pork chops, 1/2 inch thick (I just used 3)
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
How easy is that! Enjoy!
Tuesday, April 7, 2009
Savory Turkey Burgers with Garlicky Mayonnaise
Prep Time:10 min
Start to Finish:25 min
1/4 cup fat-free or reduced-fat mayonnaise
1 teaspoon lemon juice
1/2 teaspoon finely chopped garlic
1 lb ground turkey breast
1/4 cup quick-cooking oats
1 tablespoon reduced-sodium soy sauce
1 teaspoon salt-free seasoning blend
1 small onion, finely chopped (1/4 cup) ( I used onion powder)
1 egg white
Some chopped Garlic
4 whole wheat burger buns, split
4 lettuce leaves ( I didn't have any so omitted)
4 tomato slices
1. Heat gas or charcoal grill. In small bowl, mix mayonnaise, lemon juice and garlic. Cover; refrigerate until serving time.
2. In large bowl, stir turkey, oats, soy sauce, seasoning blend, onion and egg white until well mixed. Shape mixture into 4 patties, about 3/4 inch thick.
3. Place patties on grill. Cook uncovered over medium heat about 15 minutes, turning once, until thermometer inserted in center of patty reads 165°F.
4. Spread 1 tablespoon mayonnaise on bottom of each bun. Place burgers over mayonnaise; top with lettuce, tomatoes and top of buns.
Nutritional Information 1 Sandwich: Calories 270 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 75mg; Sodium 520mg; Total Carbohydrate 26g (Dietary Fiber 4g, Sugars 7g); Protein 34g % Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 8%; Iron 15% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Very Lean Meat Carbohydrate Choices: 2 My Pyramid Servings: 1 tsp Fats & Oils, 2 oz-equivalents Grains, 3 oz-equivalents Meat & Beans, 1/4 c Vegetables *% Daily Values are based on a 2,000 calorie diet.
BBQ Meatballs - Comfort Food to the Max
(I made 23 meatballs at 2pts per meatball)
1 1/2 pounds ground beef (I used 93% lean)
3/4 cup oats
1 cup milk (2%)
3 tablespoons very finely minced onion
1 1/2 teaspoon salt
Plenty of ground black pepper
1 cup ketchup
2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons Worcestershire
4 to 6 tablespoons onion (I omitted)
Dash of Tabasco
Preheat oven to 350 degrees.
Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.
Remove from freezer and immediately dredge in unseasoned flour. Brown meatballs in canola oil until just brown. Place into a baking dish.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty french bread.
Cheesy Chicken Casserole
1 cup dry rice, cooked
2 chicken breasts, ground and seared on George Foreman ( I used leftover rotisserie chicken shredded)
2 cups shredded cheddar cheese (2%)
1 tablespoon EVOO
1 cup skim milk ( I used 2/%)
2 cups broccoli florets, chopped finely and steamed in microwave for three minutes
Pepper and salt to taste
Mix cooked brown rice, seared ground chicken breast, shredded cheddar cheese, EVOO, egg, milk, steamed broccoli florets, and salt and pepper in a bowl
.Spread into greased casserole dish.Bake 375 degrees for 30 minutes.Add a little cheese to the top and broil for another few minutes.
Tuesday, March 24, 2009
Deep Dish Cheesy Lasagna
12 uncooked whole wheat lasagna noodles ( I used regular lasagna noodles)
2/3 cups chopped onion (omitted)
1 lb extra lean ground sirloin (I used lean ground beef)
3 cloves minced garlic
1 teaspoon white sugar
1/4 tsp freshly ground pepper
1 tsp Italian seasoning
1.5 tsp dried basil
2 tsp dried oregano
4/5 tbsp freshly chopped parsley, divided
2.5 tsp salt, divided
3/4 cup shredded Parmesan
1/2 cup water
1 28 oz can crushed tomatoes
2 6.5 oz tomato sauce
1-2 6.5 oz cans tomato paste
16 oz part skim or fat free ricotta cheese
3 cups part skim shredded mozzarella cheese (I used mozzarella cheese slices)
In a large pot or Dutch oven, cook ground beef, and add in onions and garlic till browned, drain. Return to pot, and stir in crushed tomatoes, tomato sauce, paste(you can just add one can and add more later to thicken), and water. Season with sugar, basil, oregano, Italian seasoning, 2 tsp salt, pepper & parsley. Simmer covered for about 1.5 hours, stirring occasionally.
Bring a pot of salted water to boil and cook lasagna noodles about 8-10 minutes, or I will cook about a minute less than according to directions. Drain & rinse with cold water. In a mixing bowl, combine 1/2 salt, egg, ricotta & 1/2 tbsp of parsley.
In a greased 9 x 13 baking dish, spread 1.5 cups of sauce, and layer 4 noodles and spread half of the ricotta mixture, 1 - 1.5 cups of sauce, 1 cup mozzarella. Repeat this layer again, and the last layer will be noodles, sauce & mozzarella cheese.
Bake covered in preheated oven for 25 minutes, remove foil, and bake 20-25 more minutes. Let lasagna cool 10 minutes before serving.
8 Servings, 9pts
Sunday, March 22, 2009
Taco Pasta Skillet
Tuesday, March 10, 2009
Wednesday, March 4, 2009
Asian Lettuce Wraps
1 can (8 oz) bamboo shoots, drained and minced
1 can (8 oz) water chestnuts, drained and minced
3 tablespoons sherry
2 tablespoons hoisin sauce
1 tablespoon reduced fat peanut butter
2 teaspoons low-sodium soy sauce
2 teaspoons hot-pepper sauce
1 packet (.35 oz) sugar substitute (ie. Splenda)
1 tablespoon minced garlic
1 cup minced onion
1 lb ground turkey (lean)
2 teaspoons ginger
1/4 teaspoon salt
Butter Lettuce leaves
In a medium bowl, combine the bamboo shoots, water chestnuts, sherry, hoisin sauce, peanut butter, soy sauce, hot-pepper sauce, and sugar substitute. Mix well. Set aside.
Mist a large, nonstick with olive oil stray and set over medium heat. Add the garlic and cook for 2 minutes, or until fragrant. Add the onion. Cook, stirring occasionally, or 3 to 4 minutes, or until tender or just starting to brown. Increase the heat to medium-high. Add the turkey, ginger, and salt. Cook, breaking up the turkey into small chunks until no longer pink. Add the reserved bamboo shoot mixture. Cook for 2 minutes or until hot. Remove the pan from the heat. Spoon the turkey mixture, evenly divided, into the lettuce leaves. Set on serving dish. Ready to serve.
2 wraps per serving size
3pt per serving
Saturday, January 31, 2009
Chicken Lasagna Florentine
from WW Website Community Board
-2 1/2 cup(s) Campbell's Healthy Request Cream of Chicken Soup, (two cans)
-10-oz chopped frozen spinach, (one package), thawed, drained and squeezed dry
-9 oz cooked chicken breast, diced
-8 oz fat-free sour cream
-1 cup fat-free skim milk
-1/3 cup onions, chopped ( I omitted)
-4 cloves garlic, minced
-1/2 cup(s) shredded Parmesan cheese
-1/2 tsp black pepper
-1/8 tsp ground nutmeg
-2 1/2 servings Ronzoni Healthy Harvest lasagna pasta, (approximately 9 noodles)
-1 cups part-skim mozzarella cheese
Combine the first 11 ingredients in a bowl.
Coat inside of crock pot w/ cooking spray, take 3 lasagna noodles and place in bottom of crockpot -break noodles in half if needed. Spread 1/3 of spinach mixture on top of noodles. Sprinkle w/ 1/3 cup mozzarella - repeat layers twice. Cover w/ lid cook on high 1 hour, reduce to low heat and cook 5 hours or until pasta is done
.Servings size approx. 1 cup.For larger portions (6 servings), 7 points each.
** I actually cooked the noodles, layered the lasagna in a dish and cooked in the oven at 375 for approx 20-30min.
One Sunday afternoon I had some chicken in the crockpot with some BBQ sauce and was trying to figure out what our side was going to be to go with it. I came across this recipe and thought that I would give it a try. They were awesome! My husband ate all of them. Plus they are much healthier than chips or fries, what we normally would of had. I can not remember where I got this recipe though-but definitely worth a try!
Zucchini Oven Chips
Yield 4 servings (serving size: about 3/4 cup)
1pt each serving
-1/4 cup dry breadcrumbs
-1/4 cup (1 ounce) grated fresh Parmesan cheese
-1/4 teaspoon seasoned salt
-1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
-2 tablespoons fat-free milk
-2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately
Sunday, January 25, 2009
-4 chicken breasts or purchased already cooked rotisserie chicken
-1 cup salsa verde (I recommend Trader Joe's or Goya brands)
-4 Cups (500g) whole wheat flour
-2 Cups (200g) wheat germ
-1 15 Ounce can of pumpkin
-1 Cup water
-2 Tablespoons vegetable oil
-4 Tablespoons pumpkin pie spice
-2 Tablespoons Honey
Place all ingredients in a large bowl. Mix thoroughly to combine.
Roll out dough on a floured surface to about 1/4 inch thick and cut into desired shapes.
Place cookies on an ungreased foil-lined baking sheet and bake in a pre-heated oven 325 degrees, for 30 to 35 minutes.
Makes about 5 dozen cookies.