Sunday, June 30, 2013

Mashed Sweet Potatoes Brulee

I made this for Father's Day.  It was good, but we like SWEET sweet potatoes, so next time I would add some sweetener and cinnamon into the potato mixture.  I used a 9 x 13 glass pan, and you can see it was full to the top.  A 9x9 or 11x 7 would have been way too small.
Mashed Sweet Potatoes Brulee

Gina's Recipes
Servings: 14 • Size: 1/2 cup • Calories: 113.4• Fat: 1.5 g • Protein: 2.2 g • Carb: 25.6 g • Fiber: 2.9 g• Sugar: 14.8 Sodium: 141 mg   3 PP


5 1/2 lbs sweet potatoes, peeled and boiled until soft (6 cups cooked)
3/4 cup 1% milk
3 tbsp light butter, softened
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup unpacked light brown sugar
Directions:

When the potatoes are cooked and soft, combine them with milk, light butter, salt, cinnamon and nutmeg and mash or puree until smooth.

Spoon into a 9 x 9 or 11 x 7-inch baking dish. (Beth used a 9x 13 and it was FULL to the top)
Preheat the broiler. Sprinkle 1/2 cup brown sugar evenly over top. Broil 2 minutes or until sugar melts, careful not to burn. Let it stand until the melted sugar hardens (about 5 minutes).

Makes 7 cups.

Saturday, June 29, 2013

Luscious Lemon Meringue Pie

Ok, since I made the Jello Lemon Pie for Father's Day and was afraid it wasn't going to set up, I decided at 9 pm(the night before) to make another Lemon Pie. I didn't have any more Jello pudding mix, so made this one from scratch. I decided that we would have a taste test. This was good, but my dad still prefers the easy Jello pudding one.   I used a refrigerated pie crust to make this one.

Luscious Lemon Meringue Pie
http://www.bettycrocker.com

3       egg yolks                        
1 1/2  cups sugar                        
1/3    cup plus 1 tablespoon cornstarch                        
1 1/2  cups water                        
3     tablespoons butter or margarine                        
2     teaspoons grated lemon peel                        
1/2  cup lemon juice                        
2    drops yellow food color, if desired                        

Meringue

3    egg whites                        
1/4  teaspoon cream of tartar                        
6     tablespoons sugar                        
1/2  teaspoon vanilla                        
Heat oven to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
 
Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust
 
In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
 
Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.

Friday, June 28, 2013

Jello Lemon Meringue Pie

My dad was here for Father's Day this year.  Lemon Pie is his very favorite.  I doubled the jello pudding for an 11 in pie.  I couldn't find the big box of lemon pudding(the cooked kind).  I think it was a bit too full and I was afraid it wasn't going to set up.  It did and tasted great.
Jello Lemon Meringue Pie

Jello

1
(2.9 ounce) box of jell-o cook and serve lemon pudding and pie filling
2
egg yolks
1
 pie shell, baked
1/2 c
sugar
1/4 c
water
2 c
water    


Stir pudding mix,1/2 cup sugar, 1/4 cup water and 2 beaten egg yolks in medium saucepan. Stir in 2 cups water. BRING to FULL boil on medium heat, stirring constantly. Cool 5 min., stirring twice, Pour into cooled backed 9 inch pastry crust.(Beth doubled this)

Meringue:
Heat oven to 350 degrees F. Beat 3 egg whites in large bowl with mixer on high speed until foamy. Gradually beat in 1/3 cup sugar until stiff peaks form. Spread over lemon filling, sealing to edge of crust. Bake 10 to 15 min. or until meringue is lightly browned. Cool at room temperature 4 hours. Refrigerate.

 

Thursday, June 27, 2013

Taco/Fajita Pizza

We made up this recipe on the night we made the Papa John's dough. It was very good and we will make it again. We used beef fajita meat, but chicken would also be good.

Taco/Fajita Pizza

1 pizza crust
1 c refried beans
fajita meat, cooked
Monterrey jack cheese
cheddar cheese
lettuce
tomatoes
black olives(opt)
taco sauce
tortilla chips(opt)

On a pizza crust, use the refried beans as the sauce.  Add cheeses to the top of the beans.  Cut up fajita meat into bite size pieces and add to top of the cheeses.  Bake at 450 for 10-12 minutes, or until cheese is brown.  Take out of oven and top with lettuce, tomatoes, black olives, crushed tortilla chips and taco sauce.

Wednesday, June 26, 2013

Copycat Papa John's Pizza Dough Recipe

I forgot to take a picture of the crust before we put the toppings on.  This is our new favorite dough recipe.  The recipes says it make 3 pizzas, but I got 4 16 inch pizzas and the dough wasn't super thin and wasn't too thick, either.  We LOVED this.
Copycat Papa John’s Pizza Dough Recipe:
Food.com
(Makes 3 pizzas)  Beth got 4 pizzas

8 cups all-purpose flour

6 Tablespoons sugar

6 3/4 teaspoons fast rising yeast

1 1/2 teaspoons salt

3 cups very warm water (120 to 130 degrees F)

6 Tablespoons vegetable oil

 

Preheat oven to 450 degrees.  In a large bowl, combine flour, sugar, undissolved yeast, and salt.  Gradually add water and oil to mixture.  Blend at low speed until moistened, then beat for 2 minutes at medium speed until dough pulls away from sides of the bowl.  On a lightly floured surface, knead until dough is smooth and elastic.  Cover loosely with plastic wrap and let rest in a warm place for 15 minutes.  Press out dough onto 3 pizza pans.  Poke the dough randomly with a fork.  Let rise again in a warm place for 10-15 minutes.  Brush crusts lightly with oil and bake them for 5 minutes.  Remove from oven and top as desired.  Bake for 4-5 more minutes or until the crust is golden brown.

Tuesday, June 25, 2013

Perfect Baked Pie Crust

I am not a good pie crust maker, so while my parents were here, I had my mom show me how she made her pie crusts(they are ALWAYS good). This is the recipe she uses.

Perfect Baked Pie Crust
http://www.bettycrocker.com

1 cup Gold Medal® all-purpose flour                        
1/2  teaspoon salt                        
1/3  cup plus 1 tablespoon shortening                        
2 to 3 tablespoons cold water                        
  
Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
 
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
 
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.

Monday, June 24, 2013

Corn Salad Recipe

I made this on a night we had fajitas to replace the Spanish rice I usually make.  We all liked this for a bit of a change.  I used onion, green pepper and tomatoes from my garden!

CORN SALAD RECIPE

     2 cups fresh or frozen sweet corn
     3/4 cup chopped tomato
     1/2 cup chopped green pepper
     1/2 cup chopped celery
     1/4 cup chopped onion
     1/4 cup prepared ranch salad dressing

In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving. Yield: 8 servings.

Sunday, June 23, 2013

Crustless Broccoli and Cheese Quiche

I made this for breakfast one morning while my parents were here.  It was quite tasty.  Next time I will cut the broccoli into very small pieces.
Crustless Broccoli and Cheese Quiche
Cooking Light-2003

Serves 6
Ingredients

2 teaspoons olive oil
1/2 cup vertically sliced onion
1 garlic clove, minced
5 cups broccoli florets
Cooking spray
1 1/4 cups 1% low-fat milk
1 cup (4 ounces) shredded reduced-fat Swiss cheese
2 tablespoons chopped fresh parsley
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1 tablespoon grated fresh Parmesan cheese
6 (1-ounce) slices whole wheat bread, toasted
Preparation

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1 1/2 minutes. Add broccoli; sauté 1 minute. Spread broccoli mixture into a 9-inch pie plate coated with cooking spray. Combine milk and next 8 ingredients (milk through eggs) in a large bowl. Pour milk mixture over broccoli mixture; sprinkle with Parmesan. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes. Serve with toast.

Calories: 216 Calories from fat: 29% Fat: 6.9g Saturated fat: 2.3g Monounsaturated fat: 2.9g Polyunsaturated fat: 0.9g Protein: 17.9g Carbohydrate: 22.7g Fiber: 4.1g Cholesterol: 81mg Iron: 2.1mg Sodium: 577mg Calcium: 354mg

6 PP

Saturday, June 22, 2013

Refried Pinto Beans with Chipotle

These are THE best refried beans we have ever had.  We have made these 3 times with pinto beans and another time with black beans and loved them every time we made them.  Try them, you WILL like them!
Refried Pinto Beans with Chipotle

Cooking Light DECEMBER 2007

 Yield: 6 servings (serving size: about 1/2 cup)

3  bacon slices, finely chopped

1/2 cup chopped onion

3 cups cooked pinto beans

1/2 to 3/4 cup bean cooking liquid (or water if using canned/cooked beans)

1 to 2 teaspoons minced chipotle chile, canned in adobo sauce

1/2 teaspoon salt

Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion to pan; cook 7 minutes or until golden, stirring occasionally. Add pinto beans and remaining ingredients; mash with a potato masher to desired consistency. Cook 5 minutes or until thoroughly heated

Friday, June 21, 2013

Honey Balsamic Green Beans

We had a 'mess' of green beans from our garden and made these for the first night my parents were here last week. We tripled the sauce and could have had more sauce. These beans have great flavor.

Honey Balsamic Green Beans
http://www.foodnetwork.com

  • 16 ounces green beans
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon onion powder
  • Salt and freshly cracked black pepper
  •  
    Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 2 minutes. Immediately remove the beans from the water and add them to an ice bath to stop the cooking process. Drain.

    In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring occasionally. Uncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook to desired degree of doneness, about 4 to 6 minutes. Transfer the beans to a serving bowl and serve.

    Thursday, June 20, 2013

    Almond Toffee Shortbread

    The girls made these for me to take to our Sunday School. They were delicious, but turned out more like an Almond Brittle. I am not sure, but think they may have needed more butter. This was our first time making shortbread and will NOT be the last!

    Almond Toffee Shortbread
    Taste of Home Cookies

  • 1 cup whole blanched almonds, toasted
  • 3/4 cup confectioners' sugar, divided
  • 1 cup butter, softened
  • 1/4 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
  • 3/4 cup light corn syrup
  • 3/4 cup sliced almonds, divided
  • 3/4 cup flaked coconut, divided


  • In a food processor or blender, place whole almonds and 1/4 cup confectioners' sugar. Cover and process until nuts are finely ground; set aside.

    In a bowl, cream butter and remaining sugar until light and fluffy. Beat in extract. Combine flour, salt and ground almond mixture; gradually add to creamed mixture. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20 minutes.

    Meanwhile, combine toffee bits and corn syrup in a heavy saucepan. Cook and stir over medium heat until toffee is melted. Remove from the heat; stir in 1/2 cup sliced almonds and 1/2 cup coconut. Carefully spread over hot crust. Sprinkle with remaining almonds and coconut. Bake for 15 minutes or until golden brown and bubbly. Cool on a wire rack. Cut into squares. Yield: about 8 dozen.

    Wednesday, June 19, 2013

    Tex Mex Chicken and Rice

    This was very good.  We ate this in tortillas with beans and cheese.  Next time I will use crushed tomatoes or puree the diced tomatoes since Jenna doesn't like chunky tomatoes.
    Tex Mex Chicken and Rice Serving Size : 8


    2 cups white rice -- converted
    28 ounces tomatoes -- diced
    6 ounces tomato paste
    3 cups hot water
    1 package taco seasoning mix -- chicken
    4 chicken breast halves without skin -- boned
    2 medium onions -- chopped
    4 ounces green chiles -- diced
    3/4 teaspoon garlic
    pepper

    1. In a 5-quart electric slow cooker, mix together all the ingredients except the chilies and garlic pepper.

    2. Cover and cook on the low heat setting 4 to 4-1/2 hours, or until the rice is tender and the chicken is white throughout; do not overcook or the rice will be mushy.
    3. Stir in the green chiles and garlic pepper and serve at once.

    Per Serving (excluding unknown items): 298 Calories; 2g Fat (4.6% calories from fat); 19g Protein; 51g Carbohydrate; 3g Dietary Fiber; 34mg cholesterol; 512mg Sodium.

     

     

    Tuesday, June 18, 2013

    Warm Macaroni and Mozzarella Salad with Herbs

    I am loving having the Food Network once again after 2 years of just network TV. When I see a recipe I know we would love, I just HAVE to try it. This one did not fail us! We made this with the Italian beef. Very good.

    Warm Macaroni and Mozzarella Salad with Herbs

    Paula Deen

    • 2 tablespoons olive oil
    • 2 teaspoons red wine vinegar
    • 2 teaspoons freshly squeezed lemon juice
    • Salt and freshly ground black pepper
    • 8 ounces (2 cups) macaroni
    • 1/2 cup chopped fresh basil leaves
    • 1 tablespoon chopped fresh parsley leaves
    • 1 cup (4 ounces) shredded mozzarella

    In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt and pepper. Set aside

    Bring a large pot of salted water to a boil over medium heat. Cook the macaroni according to the package directions. Drain the macaroni and transfer to a medium serving bowl. Add the basil and parsley and half of the dressing. Stir to combine. Let it sit for 1 minute to cool slightly, then add the mozzarella and the remaining dressing. Serve warm.

     

    Monday, June 17, 2013

    Easy BBQ Sauce

    This was an easy no cook bbq sauce. We loved it and will make it again.

    Easy BBQ Sauce

    Paula Deen

    • 3/4 cup ketchup
    • 1/4 cup plus 2 tablespoons packed dark brown sugar
    • 3 tablespoons white wine vinegar
    • 2 tablespoons minced onion
    • 2 tablespoons Dijon mustard
    • 1/4 to 1 teaspoon hot sauce, (recommended: Tabasco)
    • 1/4 teaspoon freshly ground black pepper
    • 3 tablespoons chopped scallions (white and light green parts)
    • 1 1/2 teaspoons freshly grated lime zest
    • 1 1/2 teaspoons freshly squeezed lime juice
    • Lime wedges, for serving

    In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lime zest, and lime juice. Can be covered and refrigerated for up to 1 week.

    Yield: 1 cups

    Sunday, June 16, 2013

    Slow Cooker Italian Beef--like Portillo's

    Happy Father's Day!  I am blessed to have my parents with me today.  We will be having BBQ ribs per my dad's request and Lemon Meringue Pie--his favorite.

    This was super easy to put together. I cooked it all day last Friday. When we tasted it that night, it was bland, but the recipe said that it tastes better the next day. I was skeptical, but it was true. We LOVED this--just take the 2 days to make this.

    Slow Cooker Italian Beef (like Portillo’s)
    Posted By: SADILYA


    1 teaspoon salt
    1 teaspoon ground black pepper
    1 teaspoon dried oregano
    1 teaspoon dried basil
    1 teaspoon crushed red pepper
    1 teaspoon onion salt
    3 cups water
    1 teaspoon dried parsley
    1 teaspoon garlic powder
    1 bay leaf
    1 (0.70 ounce) package Italian salad dressing mix
    5 lbs rump roast Beth used a 4 # chuck roast

    In a medium saucepan over medium high heat, combine the water, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix. Stir well and bring just to a boil.

    Place roast in a slow cooker and pour mixture over the roast.

    Cover and cook on low setting for 10 to 12 hours OR high setting for 4 to 5 hours.

    Remove bay leaf and slice meat with deli slicer, or thinly with a chef's knife. Beth shredded the meat. Return meat to slow cooker and cook for another 1-2 hours.

    Serve on Italian rolls, topped with shredded mozzarella and giardiniera.

    Note: This beef is especially good the second day. Refrigerate the beef once you are done with it, then warm it up the next day. The flavors will be even better!

    Saturday, June 15, 2013

    Mexican Chocolate Crunch Brownies

    I knew we would love this when I saw that it had Cinnamon Toast Crunch Cereal in the crust.  We all enjoyed this dessert.
     Mexican Chocolate Crunch Brownies

    Pillsbury.com
    1 box (12.8 oz) Cinnamon Toast Crunch® cereal (about 8 cups)
    1/2 cup LAND O LAKES® Butter, melted
    1 tablespoon corn syrup
    1 box (19.5 oz) Pillsbury® Traditional Fudge Brownie Mix
    1/2 cup CRISCO® Pure Vegetable Oil
    1/4 cup water
    2 Eggs
    ½ teaspoon ground cinnamon
    1 1/3 cups semisweet chocolate chips
    3 tablespoons cinnamon-sugar
     

    1. Heat oven to 350°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Place cereal in food processor bowl with metal blade (crush cereal in 2 batches if necessary). Cover; process until finely crushed (about 4 cups). Or place cereal in large resealable food-storage plastic bag; crush with rolling pin.

    2 .In large bowl, stir butter and corn syrup until well blended. Add crushed cereal; mix thoroughly. Press evenly in pan.
    3. In large bowl, make brownie mix as directed on box, using oil, water and eggs and adding cinnamon. Stir in 2/3 cup of the chocolate chips. Pour brownie batter over cereal mixture. Sprinkle remaining 2/3 cup chocolate chips evenly over batter.

    4. Bake 20 minutes. Sprinkle cinnamon-sugar evenly over brownies. Bake 14 to 18 minutes longer or until brownies are set when lightly touched in center. Cool 10 minutes; loosen edges but do not cut. Cool completely, about 2 hours. For brownies, cut into 6 rows by 4

    *Three tablespoons sugar mixed with 1/2 teaspoon ground cinnamon can be substituted for the cinnamon sugar.

    Friday, June 14, 2013

    Italian Scrambled Eggs

    We made these the night we made the cornmeal waffles for dinner.  We loved the sauted onions and peppers.
    Italian Scrambled Eggs

    4 large eggs
    4 large egg whites
    1/2 teaspoon salt
    1 tablespoon extra virgin olive oil
    1 small onion -- diced
    1/2 red bell pepper -- diced
    1 clove garlic -- minced
    1/2 teaspoon dried basil
    1/8 teaspoon red pepper flakes
    2 plum tomatoes -- chopped

    Lightly beat eggs, egg whites and 1/4 tsp salt in medium bowl; set aside.

    Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic, basil, remaining 1/4 tsp salt and the pepper flakes; cook, stirring until onion begins to brown slightly and vegetables are softened, about 5 minutes.

    Reduce heat to medium; add egg mixture to skillet and cook, stirring, until scrambled, about 3 minutes. Sprinkle with tomatoes and serve at once.

    This recipe serves 4 (about 3/4 cup)
    PointsPlus™ Value = 3

    135 Calories; 8 g Fat; 5 g Carb; 10 g Protein; 1 g Fiber.

    Thursday, June 13, 2013

    Jalapeño-Cornmeal Waffles

    We had breakfast for dinner last week. We love spicy food, so I knew would like these. We all did! Don even said they were 'yummy'! We serve these with eggs, bacon and syrup.

    Jalapeño-Cornmeal Waffles

    1 cup unbleached all-purpose flour
    3/4 cup yellow cornmeal
    1 tablespoon sugar
    1 teaspoon ground cumin
    3/4 teaspoon baking soda
    1 1/2 teaspoon salt
    1 1/2 cups buttermilk
    2 medium jalapeño peppers -- seeded, minced
    2 tablespoons chopped fresh cilantro
    1 tablespoon vegetable oil
    1 large egg yolk
    2 large egg whites

    Preheat oven to 200 degrees. Lightly coat waffle iron with cooking spray, and preheat.

    In large bowl, whisk together flour, cornmeal, sugar, cumin, baking soda and salt.

    In medium bowl, whisk together buttermilk, jalapeño, cilantro, oil and egg yolk. Add buttermilk mixture to flour mixture, whisking just until combined.

    In small bowl, beat egg whites until soft peaks form. Gently fold into batter.

    Ladle 2/3 cup batter (or amount recommended by manufacturer's directions for your waffle iron) into waffle iron. Close lid and cook until waffles are golden, about 3 to 4 minutes. Gently open lid and remove waffle with fork. Serve immediately or transfer to baking sheet and keep warm in oven. Repeat with remaining batter, lightly coating iron with cooking spray each time.

    This recipe yields 12 waffles.

    Per Waffle: 104 Cal; 4g Prot; 2g Total Fat (0 Sat. Fat); 17g Carb.; 19mg Chol; 124mg Sod.; 1g Fiber.

    Wednesday, June 12, 2013

    Crab Quiche with Bisquick

    This is delicious! I have been eating it for lunch all week. Of course, you must like seafood to like this recipe!
     
    Crab Quiche with Bisquick


    8 ounces imitation crab -- flaked
    1 cup lowfat cheddar cheese -- shredded
    4 ounces nonfat cream cheese -- (1/2 pkg) cut into 1/4" cubes
    1/4 cup green onions -- sliced
    1/2 tsp basil
    1/2 tsp salt
    1/2 cup reduced fat Bisquick®
    1 cup skim milk
    1/2 cup liquid egg substitute

    Mix crabmeat, shredded cheese, cream cheese, onions, salt and basil in a medium bowl.

    Spread mixture into the bottom of a 9-inch pie plate sprayed with nonstick cooking spray. Beat remaining ingredients with an electric mixer for 1 minute. Pour over crab mixture.

    Bake at 375 degrees for about 40-45 minutes.

    This recipe serves 6   6 PP   Or serving 4 will increase the PP value by 2.

    229 Calories; 5g Fat; 23g Protein; 22g Carbohydrate; 1g Dietary Fiber

    Tuesday, June 11, 2013

    Spaghetti Pizza Casserole

    This was very good and really does make a whole lot.  You really spread the noodles(thinly) in
    a jelly roll pan, so it feels like you are getting huge portions.
    Spaghetti Pizza Casserole
    DEZAFEREO

    9 servings

    7 oz spaghetti
    ½ cup egg sub Beth used 3 egg whites
    ¼ cup grated Parmesan
    1 # ex lean hamburger
    1 med chopped onion
    ½ c chopped yellow pepper
    ½ c chopped green pepper
    2 garlic cloves, minced
    1 jar (26 oz) meatless spaghetti sauce
    1 t Italian seasoning
    1 t dried basil
    ½ t salt
    ¼ t pepper
    ½ # sliced mushrooms
    1 ½ c (6 oz) shredded part-skim mozzarella

    Cook spaghetti according to package directions. Rinse w/ cold water & drain. In a bowl, toss spaghetti with egg substitute and Parmesan cheese.  Spread evenly in a 15x10x1" pan coated with pam.  Set aside

    In large skillet, cook beef, onions and peppers over med heat until meat is no longer pink; drain. Add garlic & cook 1 min longer. Stir in spaghetti sauce & seasonings; heat through.

    Spoon over spaghetti. Top with mushrooms & cheese. Bake at 350° for 25-30 min or until lightly browned. Let stand 5 min before serving.

    NI: 274 calories 8 g fat,29g carb, 3g fib, 22g protein


    Monday, June 10, 2013

    Cottage Cheese Cheese Cake

    This is a simple nice little treat that really DOES taste like cheese cake.

    Cottage Cheese "Cheese Cake"

    makes 1 serving

    1/2 cup cottage cheese
    1/4 c blueberries
    sweetener to taste
    1/2 tsp vanilla

    Mix all ingredients and enjoy

    Sunday, June 9, 2013

    Grilled Peanut Butter and Banana Sandwich

    Such a simple recipe with a BIG taste. I LOVED it and could eat it any time of the day.
    Grilled Peanut Butter and Banana Sandwich
     
     
    KATIES8422 on Allrecipes.com
     
    cooking spray
    2 tablespoons peanut butter
    2 slices whole wheat bread
    1 banana, sliced
     
    1.Heat a skillet or griddle over medium heat, and coat with cooking spray. Spread 1 tablespoon of peanut butter onto one side of each slice of bread. Place banana slices onto the peanut buttered side of one slice, top with the other slice and press together firmly. Fry the sandwich until golden brown on each side, about 2 minutes per side.

    Saturday, June 8, 2013

    Weight Watchers Sesame Chicken

    This was DELICIOUS! Our only complaint was not enough sauce. Next time we will double the sauce.

    Weight Watchers Sesame Chicken
    http://www.slenderkitchen.com

    Serving Size: 1/5 recipe (about 6 oz chicken)  5 PP

         1.5 pounds boneless, skinless chicken breasts, cut into pieces

         1/4 tsp salt

         1/4 tsp pepper

         1 tbsp whole wheat flour flour

         1 tbsp toasted sesame oil Beth used Olive oil

         .5 tablespoon olive oil

         2 garlic cloves, minced

         1 tbsp low-sodium soy sauce

         1 tbsp brown sugar

         1 tbsp white vinegar

          1/2 cup low-sodium chicken stock

         1 tbsp sesame seeds

        1 tbsp black sesame seeds Beth didn't use

     

     Preheat the oven to 400 degrees.  In a small bowl, whisk the chicken stock, brown sugar, sesame oil, garlic, soy sauce, and white vinegar together. Set aside.

     In another bowl, toss the chicken with salt, pepper, and flour.

    In a large pan (make sure it’s oven safe) heat the olive oil over medium heat. Once hot, add the chicken in one layer. Cook for three minutes on one side until seared and then flip and cook for another three minutes on the other side.

    Turn off the heat and pour the chicken stock mixture over the chicken, stirring to combine.

    Place the entire pan in the oven and cook for 20 minutes. Then toss the chicken with sesame seeds and serve.

    Nutritional Info: 180.1 calories, 6.5g of fat, 2.1g carbohydrates, .4g dietary fiber, 28.2g of protein

    Friday, June 7, 2013

    Tomatillo and Pineapple Burgers

    We made these a week or so ago. We 'cheated' and used canned salsa verde--the green salsa. This was quite tasty and we will make these again.
     
    Tomatillo and Pineapple Burgers
     
     
    1 1/2 pounds ground beef
    2 tablespoons steak seasoning
    8-10 tomatillos, husks removed and rinsed off
    3-4 garlic cloves
    1 onion, sliced
    1 jalapeno pepper, sliced (remove seeds for a less spicy version)
    the juice of one lime
    1 (8 oz) can Pineapple Tidbits (or crushed pineapple), drained Beth used crushed
    1 avocado, sliced
    Pepper Jack Cheese slices
    Salt and Pepper
    Burger Buns

    To make the salsa, in the bowl of your food processor, combine tomatillos, garlic, onion, jalapeno, and lime juice and pulse until salsa consistency.  Stir in your pineapple.  Refrigerate until you're ready to eat.
     
    Preheat your outdoor grill or indoor grill pan to medium-high. In a medium sized mixing bowl, combine ground beef with steak seasoning and a little salt and pepper.  Divide ground beef mixture into 4 burger patties. Grill about 6 minutes each side.  Add a slice of cheese on top about a minute before they're done.
     
    To assemble your burgers, take one bun, top with burger patty, sliced avocado and then your tomatillo-pineapple salsa.  Serve open face.
     
    Ok...what if you want to make this even simpler?  All you need to do is buy a jar of tomatillo salsa (it's right there on the salsa aisle...it's green) and combine that with your crushed pineapple.  Done.  Simple, right?***Beth did this!

    Thursday, June 6, 2013

    Asian Meatballs

    Kathleen made these last week. They were very easy to put together and tasted great. We served these over rice.

    Asian Meatballs
    http://www.slenderkitchen.com
    Servings: 4
    Serving Size: 5 meatballs

    • 1 lb ground beef, 93% lean
    • 6 cloves of garlic, minced
    • 1 tbsp minced cilantro
    • 1/2 tbsp minced ginger
    • 1/4 cup minced green onions
    • 2 tbsp brown sugar
    • 3 tbsp soy sauce
    • 1-2 tbsp Srircha or other Asian hot sauce
    • 1 tbsp dark sesame oil
    • 1/4 tsp salt

    1. Preheat your oven to 400 degrees.
    2. In a large mixing bowl, mixed together all of the ingredients except the ground beef.
    3. Add the ground beef and mix together with your hands until just combined. Then roll out 20 meatballs. They will be about 1-1.5 inches in diameter.
    4. Heat a skillet over medium high heat. Spray with a touch of cooking spray. Add the meatballs and cook for 4 minutes until browned on all sides.
    5. Finish cooking the meatballs in the oven for an additional 7-8 minutes or until cooked through. You can do this by placing your skillet in the oven if it is oven safe. If not, just pour the meatballs into a glass pan that has been sprayed with cooking spray and finish in the oven.
       

    Wednesday, June 5, 2013

    Crock Pot Chicken Philly cheese Steak

    This was a delicious meal!  We used some homemade "Everything Buns" and cut them in half to put the chicken on.   Next time we will add the peppers half way through the cooking time since there wasn't much left of them after cooking.
    Crock Pot Chicken Philly Cheese Steak


    1 lb skinless, boneless chicken breasts

    2 tbsp light butter

    1 large onion, sliced

    2 green peppers, thinly sliced

    6 slices reduced fat provolone cheese

    2 garlic cloves, chopped

    2 tbsp steak seasoning

    6 small rolls

    Salt and pepper to taste

    1. Slice chicken into thin strips. Toss in a bowl with salt, pepper, and steak seasoning.
    2. Place butter in crock pot. Place onions and green peppers on top, then add in the chicken.
    3. Cover and cook on low for 4-5 hours.
    4. Divide chicken, onions and peppers evenly amongst rolls. Top with a slice of provolone cheese and place in toaster oven for about 2 minutes on toast setting to melt cheese.
    5. Serve immediately.

    Number of servings (yield): 6

    Entire recipe makes 6 servings
    Serving size is 1 sandwich
    Each serving = 7 Points +

    PER SERVING: 313 calories; 6.5g fat; 28g carbohydrates; 29g protein; 2.5g fiber

    Tuesday, June 4, 2013

    Creamy Cheesy Cauliflower Mash

    This was a very tasty side dish.  It was very easy to put together and we will make this again.  We thought it tasted like mashed potatoes.
    Creamy Cheesy Cauliflower Mash
    http://www.slenderkitchen.com

    Servings: 4 servings
    Serving Size: 3/4 cup   1 PP

    1 head of cauliflower, chopped into small florets
    4 cups chicken stock
    1/4 cup of Parmesan cheese
    2 tbsp half and half
    4 cloves garlic
    Salt and pepper to taste


    1.Bring the chicken stock to a boil and add the cauliflower florets and garlic. Boil for about 7 minutes or until cauliflower is soft and cooked through.

    2. Drain the cauliflower and reserve 1/2 cup of the chicken broth. Add the cauliflower and garlic to a blender with Parmesan cheese, half and half, 1/2 cup chicken stock, salt, and pepper. Blend to desired consistency. Enjoy!

    Nutritional Info: 84.0 calories, 3 g of fat, 9 g of carbohydrates, 3.6 g of fiber, 6.7 g of protein