Saturday, November 6, 2010
Potato-Topped Mini Meatloaves
1 lb. ground beef
1 pkg (6oz) Stove Top Stuffing Mix
1 cup of water
2 Tbsp. A.1 Original Steak Sauce
6oz (3/4th of 8oz pkg.) Cream Cheese, cubed
3 cloves garlic, minced
3 cups hot mashed potatoes
1/4 cup chopped fresh parsley
1 jar (12oz) beef gravy, warmed
Heat oven to 375
Mix meat, stuffing mix, water and steak sauce; press into 12 muffin cups sprayed with cooking spray.
Bake 20-25 minutes or until done.
Add cream cheese and garlic to potatoes; stir until cream cheese is melted. Stir in parsley. Scoop over meatloaves. Serve with gravy.
Thursday, September 30, 2010
Shredded Beef Flautas
From: For the love of cooking.net
1 1/2 lbs of chuck roast
1 7 oz can of whole green chiles reserve the juice
1 tbsp olive oil
Sea salt and freshly cracked pepper, to taste
4-5 cloves of chopped garlic
1-2 cups of beef broth
Cheddar cheese, shredded
Preheat the oven to 325 degrees. Heat olive oil in a Dutch oven. Sprinkle each seasoning on both sides of the meat, to taste. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stove top or in a crock-pot. Cook 3-4 hours until the beef shreds easily. Shred the meat and mix into the remaining liquid. Taste and re season if necessary. Set aside and let cool.
Preheat the oven to 375 degrees. Place a bit of cheddar cheese in the center of the tortilla first then add some shredded beef on top of the cheese; roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the flautas, then spray each of them with cooking spray.
Place into the oven and bake for 8-10 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.
Monday, September 13, 2010
Buffalo Chicken Baseballs
ww community board
2 cups cooked chicken
3 oz. light cream cheese
2 Tbls. Frank's Red Hot sauce
2 Tbls. Chopped onion ( I used onion powder)
1 stalk celery, diced (I omited)
2 Tbls. Light margarine – (Or you can used 2 tsps. olive oil instead)
salt and pepper to taste
1 container Light Crescent Rolls
Mix together until smooth the cream cheese, butter, onion, celery, hot sauce, salt and pepper. Add 2 cups cooked chicken and mix. Separate the crescent rolls into four rectangles, pressing the seams together. Put about ½ cup of the mixture in the center of each of the rectangles and fold the corners to the top to seal. Sprinkle breadcrumbs on top and bake at 350 degrees for 20 minutes.
Wednesday, September 8, 2010
CHEESEBURGER NOODLE CASSEROLE
WW Community board
1 lb. ground beef
8 oz. spaghetti or pasta noodles
one 14.5 oz. can peeled, diced tomatoes
1 packet dry onion soup mix
1 cup sour cream (low fat)
1/2 tsp. dried basil
1/4 tsp. garlic powder
salt, pepper to taste
1 cup shredded cheddar cheese
Preheat oven to 350.
In a large skillet over medium high heat, saute ground beef 5 minutes or until browned; drain excess fat. Prepare spaghetti according to pkg. directions; drain water.
In a 2 qt. casserole, combine ground beef cooked spaghetti, tomatoes, onion soup mix, sour cream, basil, garlic powder, salt, pepper to taste. Mix together well.
Cover dish, bake in preheated oven 15 minutes. Top with cheese, bake, uncovered, 15 more minutes.
Sunday, July 18, 2010
From: my friend, Christina
A brisket marinade (I used Claude's barbecue Brisket Marinade Sauce)
Tortillas ( I used flour)
Tomatoes, Cheese or anything else you would like to put on your tacos
Place trimmed brisket in a ziplock bag and pour your marinade sauce over brisket (I used approx 2 oz per pound). Seal bag and refrigerate over night.
Place brisket in a deep cooking pan with marinade, cover with foil and cook at 300F for approx for 4 hours.
( The last 30 minutes or so, I removed the foil cover and cooked the remaining amount uncovered).
Shred brisket while still hot and it is ready for your tacos!
**You could also pour some of the juices from the pan over the meat to add additional flavor and tenderness.
Instant Black Bean Soup
4 points per serving
2 (15-ounce) cans no-salt-added black beans, undrained
1/2 cup bottled salsa
1 tablespoon chili powder
1 (16-ounce) can fat-free, less-sodium chicken broth
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
5 tablespoons low-fat sour cream
5 tablespoons minced green onions
2 1/2 tablespoons chopped fresh cilantro
Place beans and liquid in a medium saucepan; partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder, and broth. Bring to a boil. Ladle soup into bowls; top with cheese, sour cream, onions, and cilantro.
Yield: 5 servings (serving size: 1 cup soup, 1 1/2 tablespoons cheese, 1 tablespoon onions, 1 tablespoon sour cream, and 1 1/2 teaspoons cilantro)
CALORIES 212 FAT 4.9g FIBER 5.4g
Chicken Pot Pie
From: ww community board
NI: Calories 285/Fat 7/Fiber 4
Approx 6 points
2 cups cooked chicken fillet, chopped (could also use chopped rotisserie chicken breast with skin removed)
1/2 cup carrots, cut into thin rounds and softened (could also use canned carrots)
1/2 cup frozen green peas, thawed
1 cup 98% fat free Cream of Chicken Soup
1 cup fat-free chicken broth
1 1/2 cup Bisquick Heart Start Baking Mix
1 cup fat free milk
1 Tbsp butter, melted
*Optional, you could also substitute or added some broccoli florets, celery, chopped water chestnuts, softened onions, and/or any other veggie you would like to up the veggie content.
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, carrots, and peas.
Mix the soup, chicken broth, and season with salt and pepper, if desired.
Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping.
Bake until the topping is golden brown, 30 to 40 minutes
Creamy Pesto Pasta
1 1/2 cups heavy cream
1/2 cup pesto
1/2 cup Parmesan
1 pound pasta, cooked and drained
Boil heavy cream, stirring constantly, over medium heat for about 5 minutes, until it thickens. Add pesto and stir then add parmesan cheese. Stir until cheese melts. Salt and pepper to taste. Toss with pasta.
From: Paula Deen
4 cups peeled, sliced peaches (about 7 medium peaches)
2 cups sugar, divided
8 tbsp butter
1/2 cup water
1 1/2 cup self rising flour
1 1/2 cup milk
cinnamon to taste, optional
Preheat oven to 350.
Bring peaches, sugar and water to a boil in sauce pan; mix well. Let simmer 10 min on low.
Remove from heat.
Put butter in 3qt baking dish and place in oven to melt.
Meanwhile, combine the rest of the sugar and flour together in a bowl. Slowly stir in milk to prevent clumping.
Pour batter directly over buttered dish; do not stir.
Spoon peaches on top of batter evenly. Then drizzle the syrup on top. Sprinkle top with cinnamon.
Bake 35-40 minutes.
Serve with ice cream. :)
1/4 cup (about 2 ounces) sun-dried tomato pesto (such as Classico)
2 tablespoons fat-free mayonnaise
3/4 pound skinless, boneless chicken breasts
1/4 teaspoon pepper
1/8 teaspoon salt
1 teaspoon olive oil
1 (8-ounce) loaf ciabatta
12 large basil leaves
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup sliced bottled roasted red bell peppers
1 large tomato, thinly sliced
Combine pesto and mayonnaise in a small bowl, stirring to blend.
Calories: 394 Fat: 13.4g Protein: 31.3g Carbohydrate: 37.3g Fiber: 2g
2 Tablespoons Butter
1 bunch Scallions (white And Light Green Parts), Chopped
3 cloves Garlic, Minced
1 can Low-sodium Cream Of Mushroom Or Cream Of Chicken Soup (10 3/4 Oz)
½ cups Milk
1 teaspoon Chicken Bouillon Granules Or Better Than Bouillon (or 1 Chicken Bouillon Cube)
½ teaspoons Paprika
½ teaspoons Black Pepper
4 ounces, weight Cream Cheese, softened
1-¾ cup Sharp Cheddar Or Your Favorite Cheese, Divided Use
1 cup Cooked Cubed Or Hash Brown Potatoes (I Use Simple Potatoes Brand In The Refrigerated Section Of My Supermarket)
2 cups Cooked Chicken Cut Into Bite-size Pieces (I Used Leftovers From A Roasted Chicken)
25 Butter Crackers (such As Ritz Or Townhouse), Roughly Broken Into Small Pieces
2 Tablespoons Butter, Melted
1 cup French Fried Onions (optional)
Garnish With Chopped Scallions And Finely Diced Red Bell Pepper
Preheat oven to 350F.
Spoon the chicken mixture evenly into 3 individual gratin dishes (or an 8×8″ baking dish) that has been sprayed with cooking spray. Sprinkle 1/4 cup of cheese on top of the chicken mixture in each dish.
Soy Ginger Glazed Chicken
2 boneless skinless chicken breast halves
1/4 cup orange marmalade
1 1/2 teaspoons low-sodium soy sauce
1 teaspoon fresh grated ginger
In a small bowl, mix together marmalade, soy sauce and ginger. Set aside.
Prepare grill or preheat grill pan.
Cook the chicken 5 minutes, then flip and cook an additional 5 minutes.
Brush each side with glaze. Cook 1-2 more minutes on each side, or until chicken is cooked through.
Remove chicken from grill and immediately brush each side with remaining glaze
Monday, May 17, 2010
Yield: 8 servings
6 points per serving (without the Mozzarella cheese)
2 cups fat free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces, divided
3 cups 1% low-fat milk
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 1/2 cups (6-ounces) grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
12 no-cook lasagna noodles (8-ounces), divided
1 cup Mozzarella cheese, divided
8 ounces thinly sliced 96% fat-free deli ham, chopped, divided
Chopped fresh parsley (for garnish)
Preheat oven to 350-degrees.
Place broth and 1/4 teaspoon pepper in a large skillet over medium-high heat, and bring to a boil. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; set aside.
Combine milk, flour, and remaining 1/4 teaspoon pepper in a bowl; stir well with a whisk until smooth. Add milk mixture to broth in pan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens, stirring constantly. Remove from heat. Add 1 cup Parmesan cheese and parsley, stirring until cheese melts.
Spread 1 cup sauce over bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham, one-third chicken, and one-third Mozzarella cheese. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup Parmesan cheese.
Cover with foil very lightly coated with cooking spray; bake at 350-degrees for 30 minutes. Remove and discard foil; bake 10 minutes or until the cheese lightly browns. Sprinkle with parsley, if desired.
Nutritional Info (per serving, without the Mozzarella cheese): 260 calories; 7g fat; 1.9mg iron; 57mg cholesterol; 295mg calcium; 18g carbs; 740mg sodium; 28.9g protein; 0.8g fiber
1 pound Ground Beef
1 can Diced Tomatoes (15 Ounce Can)
1 cup Frozen Corn
1 package Taco Seasoning (1 Ounce Package)
2 cups Uncooked Pasta (I Used elbow macaroni)
2 ¼ cups Hot Water
2 cups Shredded Taco Or Mexican Flavored Cheese
Cook ground beef in big skillet over medium-high heat until browned. Drain if necessary.
Add tomatoes, corn, taco seasoning, pasta and water. Stir together and bring to a boil. Stir once more, cover and turn down to medium-low heat and simmer for 10-12 minutes, stirring occasionally, until pasta is tender.
Turn off heat and add 1 cup cheese and stir. Serve sprinkled with remaining cheese.
Thursday, April 29, 2010
Mexican Chicken and Rice Casserole
Recipe and Picture from: http://happytexans.blogspot.com/
1 can fat free cream mushroom soup
Tuesday, April 20, 2010
I loved how simple and easy it was to make and definitely was a hit with the husband's taste buds to boot. To be completely honest I am not sure where I got this recipe, but chances are it was from someone on Tastykitchen.com. I love that site! I should also mention that the recipe is really for them to be an appetizer but I decided to make it a meal by putting into hot dog buns. I used turkey meatballs instead of the beef ones to make it a little healthier and point friendly. I served mine on a 1pt hot dog bun and the husband got the regular ol white kind. Per my husbands request, we will be having this one again in the future!
Super Secret Grilled Meatballs
Aprox 4pts (3 meatballs) (*Points will vary with choice of meatballs and buns)
1 cup Your Favorite BBQ Sauce
2 Tablespoons Cajun Seasoning
1 bag (20-24 Oz. Bag) Frozen Meatballs (Plain, Not Italian-style)
Open the bag of still-frozen meatballs, pour in the bbq sauce and sprinkle the seasoning on top. Close the bag and shake it around to coat the meatballs with the sauce and seasoning. If you need to add more sauce, go ahead now.
Return the bag to your fridge and allow the meatballs to thaw overnight. Turn the bag a few times, if you remember to.
When the meatballs have thawed completely and you’re almost ready to eat, heat your grill to medium/medium-high.
Skewer the meatballs, leaving no space between them.
Cook until the sauce has caramelized, turning once.
Remove from skewers, put on a bun and chow down!
Wednesday, February 10, 2010
Sun-dried Tomato Chicken
Makes 6 servings
1 (4-lb.) package chicken pieces (3 breasts, 4 thighs, 3 legs) (I used drumsticks)
1 cup sun-dried tomato vinaigrette
1/2 teaspoon coarsely ground pepper
Toppings: chopped sun-dried tomatoes, sliced fresh basil (I omitted)
Arrange chicken pieces in a single layer in a lightly greased 13- x 9-inch baking dish. Pour dressing evenly over chicken pieces, and sprinkle with ground pepper.
Bake, uncovered, at 400° for 1 hour or until done, basting every 15 minutes. Sprinkle baked chicken with desired toppings.
*Sun-dried Tomato Chicken Breasts: Substitute 6 skinned and boned chicken breasts for chicken pieces. Prepare recipe as directed, decreasing bake time to 30 minutes.
** Looking back on the recipe, I didn't measure out the salad dressing and probably used more than a cup.
Garlic Mashed Red Potatoes
From: Weight Watchers website
3 pts per serving
8 uncooked red potatoes, cut into 2 inch segments
4 medium garlic cloves, peeled
1/4 cup fat free sour cream
1/4 cup fat free milk
2 Tbsp chives, fresh, minced
Salt to taste
Pepper to taste
Combine potatoes and garlic cloves in a saucepan and pour in enough water to cover; set pan over high heat and bring to boil. reduce heat slightly and boil until potatoes are fork tender, about 8 minutes; drain water from saucepan
Add sour cream, milk, and chives to pan (and butter if you use it); mix until combined. Mash mixture with potato masher (or electric mixer) until smooth. Season to taste with salt and pepper.
Yields 1/2 cup per serving.
Monday, February 8, 2010
From: WW Community Board
FOIL-PACK TACO CHICKEN
6 ww points
4 servings, one packet each
4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. Taco Seasoning Mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
1/2 cup Salsa
3/4 cup 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
Preheat oven to 400°F. Sprinkle chicken with seasoning mix. Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil; top each with chicken, salsa and cheese.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.
Bake 30 to 35 min. or until chicken is cooked through (165°F). Remove packets from oven. Let stand 5 min. Cut slits in foil to release steam before opening. Serve with sour cream (optional-extra points)
Cooking Know-How: If the chicken breast halves in your market are larger than 4 oz., they will take longer to cook. Be sure to cook them long enough so that they are cooked through (170°F).Cooking Know-How: To prevent potatoes from sticking to foil, spray foil with cooking spray or use nonstick foil.
Tuesday, January 19, 2010
Monday, January 11, 2010
SWEET POTATOE CASSEROLE
Yield: Makes 6 to 8 servings
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.
You'll love the ease of this casserole. You can make it ahead of time, refrigerate it, and then bake it while the turkey rests. It's smart to let chilled casseroles come to room temperature before you bake them.
AU GRATIN POTATOE CASSEROLE
Prep: 10 min.; Bake: 1 hr., 20 min.
Yield: Makes 10 to 12 servings
1 (32-ounce) package frozen Southern-style hash browns
1 (16-ounce) container sour cream
2 cups (8 ounces) shredded Cheddar cheese
1 (10 3/4-ounce) can cream of mushroom soup
1 small onion, finely chopped
1/4 teaspoon pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter
Stir together first 6 ingredients in a large bowl.
Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter.
Bake at 325° for 1 hour and 20 minutes or until bubbly.
OVEN ROASTED ASPARAGUS
Yield: Makes 8 to 10 servings
3 pounds fresh asparagus
2 tablespoons olive oil
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup slivered almonds, toasted
Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper.
Bake at 350° for 10 minutes or to desired degree of tenderness. Transfer asparagus to a serving dish; sprinkle with almonds.
(Half recipe, but make 4 patties, 6pts if make 5 patties)
1 1/2 lbs. ground beef
1 cup Italian seasoned bread crumbs
1 egg, beaten1 small onion, minced
1 26 oz. OR 2 10.75 oz. cans of cream of mushroom
1 envelope onion soup mix
In a bowl, combine ground beef, bread crumbs, egg, and onion.
Form into 5-6 patties.
In a separate bowl, combine cream of mushroom and onion soup mix.
Place patties in a lightly greased 9X13 pan and pour soup mixture over patties.
Place foil over pan and bake for 1 1/2 hours at 350 degrees. Remove foil the last 30 minutes.