Wednesday, October 31, 2018

Low Carb Chicken Cordon Blue Casserole

I made this for Don and me one night. We both really liked it and it went together very quickly. I had some spiral backed ham in the freezer that I used.
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Low Carb Chicken Cordon Blue Casserole
4 servings

1 # chicken breasts, cooked and cubed I used leftover fajita chicken meat
1 c cubed ham
8 oz cream cheese, softened
1 T Dijon mustard
1 T  white vinegar
1 1/2 c mozzarella cheese
½ t salt
½ t pepper
Preheat oven to 400.  Grease a 9 x 9 pan and set it aside.
In a mixing bowl, mix cream cheese, ¾ c mozzarella cheese, mustard and vinegar together.  Put this in the bottom of the baking dish.  Top with chicken and ham.  Season with salt and pepper.  Add remaining ¾ c cheese to the top.
Bake for 20-25 minutes or until golden brown.

Tuesday, October 30, 2018

Low Carb/Keto Fat Bombs

These are a nice tasty low carb "sweet treat".  You can change up the coffee syrup and have raspberry flavored or any other kind!
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Low Carb/Keto Fat Bombs

1 stick salted butter, softened

8 oz cream cheese, softened

1/3-1/2 c sweetener Beth used Splenda

½ T vanilla

1/3 c sugar free chocolate chips

¼ c chopped pecans

2-3 T sugar free coffee syrup Beth used caramel

Mix all ingredients with a mixer, adding sweetener to taste.  Form into walnut sized balls and then chill or freeze.  Beth used her Wilton square silicon molds.

Monday, October 29, 2018

Cranberry Oat Cookies

I made these for Don for lunches. They really spread out, so leave enough room on the cookie sheet. They are softer cookies.
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Cranberry Oat Cookies

Heather Breen Taste of Home Cookie Cookbook
YIELD: 2 dozen.

1/2 cup plus 2 tablespoons packed brown sugar
1/4 cup sugar
1/3 cup canola oil
1 egg
1 tablespoon  milk
3/4 teaspoon vanilla extract
1-1/4 cups quick-cooking oats
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cranberries we used craisins 

1. In a large bowl, combine sugars and oil until blended. Beat in egg, milk and vanilla. Combine the oats, flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in cranberries. 

2. Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.

    Sunday, October 28, 2018

    Vegan Lentil Burgers

    Kathleen made these to take for lunches. They really do taste like a burger! Loved the slaw on top.
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    Vegan Lentil Burgers

    1/2 cup chopped red onions
    1 clove of garlic
    1/4 inch ginger
    1/3 cup walnuts
    1/4 cup packed cilantro
    3/4 tsp salt or more depends on if the lentils were salted
    3/4 tsp each of ground cumin coriander
    1/2 tsp garlic
    1/2 tsp cayenne hot or use sweet paprika + a good dash of black pepper for less heat
    1 tbsp garam masala
    3-4 basil leaves optional
    3/4 cup cooked brown or white rice
    1 1/2 cups cooked brown lentils
    2 tsp bbq sauce
    1 flax egg (1 tbsp flax seed meal mixed in 2.5 tbsp warm water, let sit for 2 minutes)
    3-4 tbsp breadcrumbs or flour use gf breadcrumbs or flour to make gf


    In a processor, process onion, garlic, ginger, walnuts and cilantro until finely chopped.
    Add the spices, salt, basil, rice, half of the cooked lentils and pulse a few times until well combined. Transfer to a bowl with the rest of the lentils. Add ketchup, oil, flax egg and mix everything until evenly mixed in. Mash a bit if needed and mix in. Taste and adjust salt, spice, herbs if needed. Add in the breadcrumbs or flour and mix in. Let the mixture chill for 10 minutes.

    If the chilled mixture is too wet, add in more flour or breadcrumbs. The amount needed depends on the moisture in the veggies, the kind of lentils and just general mood of things in the mixture. Add more breadcrumbs or flour if too sticky wet. Add another flax egg if too crumbly to make patties.
    Shape into 4 large patties. Pack well. Heat a skillet over medium high heat. Add a drizzle of oil and spread it around. Place patties on the skillet and cook for 4 to 6 minutes per side.

    We served with a red cabbage slaw--very simple dressing (1/3 cup mayo, 1/2-3/4 cup white vinegar, 1/2 cup sugar)

    Saturday, October 27, 2018

    Low Carb Meatballs

    I made these to use for spaghetti. I made spaghetti squash for me and regular noodles for Don. These were great!
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    Low Carb Meatballs

    1 # ground beef
    1/2 c almond flour
    1 egg
    1/2 c parmesean cheese
    2 T chopped onion
    1 t salt
    1 t pepper
    1 t oregano
    1 t parsley flakes
    1/4 c almond milk or regular milk

    Mix all ingredients together and roll into small ball.  Place in a 9 x 13 in pan and bake at 400 for 20 minutes.  Use with spaghetti sauce and put over spaghetti squash!  YUM!

    Friday, October 26, 2018

    Chickpea Shawarma Wraps

    The girls have been trying to eat less meat. Jenna made this recipe and really liked it.
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    Chickpea Shawarma Wraps

    Chickpeas, roasted (use this recipe!)


    For the Sauce:
    1/4 cup hummus (or tahini*)
    1 Tbsp lemon juice (juice of 1/2 lemon as original recipe is written)
    3/4 - 1 tsp dried dill*
    3 cloves garlic (minced)
    2-3 Tbsp water or unsweetened almond milk (to thin)
    Sea salt to taste

    Vegan pita or flatbread
    Sliced tomato (optional)
    Sliced red onion (optional)
    Romaine lettuce or fresh parsley, chopped (optional)


    Prepare your sauce by adding hummus, lemon juice, dill and garlic to a mixing bowl and whisking to combine. Add enough water or almond milk to thin so it’s pourable (2-3 Tbsps.) Taste and adjust seasonings as needed. We tend to like ours with more garlic and lemon for the tang!

    To serve, warm pitas or flatbread in the microwave for 15 -30 seconds (or the still warm oven for 1 minute) and top with desired amount of chickpeas, sauce, and vegetables of choice.

    Best when fresh, though leftover chickpeas and sauce will keep well stored separately in the refrigerator for 3-4 days.

    Thursday, October 25, 2018

    Spicy Roasted Chickpeas

    Jenna made these as a snack and they are great!
    DSC_0209

    Spicy Roasted Chickpeas
    https://minimalistbaker.com

    1 15-ounce can chickpeas (rinsed, drained and patted dry)
    1 Tbsp grape seed or avocado oil
    1 tsp each cumin and garlic powder
    1/2 tsp each sea salt and black pepper
    1/2 tsp smoked (or regular) paprika
    1/4 tsp each ground coriander and cinnamon

    Preheat oven to 400 degrees F (204 C) and line a large baking sheet (or more if making larger batch) with foil or parchment paper,

    In a small mixing bowl toss rinsed and dried chickpeas with oil and spices and spread on baking sheet. Bake for 25 minutes or until slightly crispy and golden brown (ours took about 30-35 minutes to get crunchy). You can add a bit more salt if you feel like it is needed, once they come out of the oven.

    Enjoy as an afternoon snack, or part of the Chickpea Shawarma Wraps for a delicious, easy meal!!

    Wednesday, October 24, 2018

    No Meat Tater Tot Casserole

    I had tater tots in the freezer so we made this.  It was a very good side dish.
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    No Meat Tater Tot Casserole

    adapted from https://www.geniuskitchen.com


    1 chopped onion
    3 stalks chopped celery
    2 tablespoons olive oil
    1 (10 1/2 ounce) can condensed cream of celery soup
    1 teaspoon garlic powder
    1 teaspoon black pepper
    1 teaspoon salt
    3 tablespoons half-and-half (or milk)
    1 (32 ounce) package frozen frozen tater tots
    1 cup shredded cheddar cheese
    paprika 

     Saute onion and celery in oil until tender.

     Cool slightly, place in a mixing bowl and add soup, garlic powder, pepper, and half and half and mix well.   Add frozen tater tots and toss well.

     Spray a 9 x 13 casserole dish with Pam.  Pour mixture into dish.  Cover with cheese.

     Bake at 350 for 45 to 50 minutes until cheese is melted and just barely starting to brown.

     Cool slightly before serving.





    Tuesday, October 23, 2018

    Crockpot Bacon and Swiss Dip

    This was easy and tasted great. We served this with rye crisps and crackers.


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    Crockpot Bacon and Swiss Dip

    adapted from Cooking Light

    1/2 cup diced onion
    4 ounces shredded swiss cheese- about 1 cup
    1/2 cup mayo
    1 teaspoon worcestershire sauce
    1/2 teaspoon dry mustard
    1/8 teaspoon pepper
    1 8 ounce block cream cheese
    2 tablespoons chopped green onions
    4 slices bacon cooked and crumbled


    Spray the bowl of your crockpot with nonstick cooking spray.

    In a large pan over medium heat, cook the bacon until crisp; set aside.  cook onion in the bacon grease until soft.

    Transfer the onions to the crockpot. Add swiss cheese, mayo, worcestershire, dry mustard, pepper, and cream cheese.

    Cover and cook on low for 1 1/2 hours, stirring halfway through.

    Top with green onions and bacon before serving.

    Monday, October 22, 2018

    Applesauce to Can

    I had a large box of apples from my parents that I needed to use. I cut them up and made applesauce. I have been canning applesauce for years and Don really likes red hots in it, so that is all I add to the cooked apples now. You CAN freeze the applesauce, too.   I got 20 pint jars from this batch of apples.
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    Applesauce to Can

    apples
    sugar
    cinnamon
    red hots
    apple cider or water


    Core and quarter apples(peel if you would like) and put in a stockpot with 1 c of water or apple cider.  Cook on medium low for 2 hours or until apples are soft.

    Run the apples through a food mill or strainer, if you left the peels on.  Otherwise, mash with a potato masher.

    Add sugar and cinnamon to taste, or red hots, if you prefer(like we do).  Cook until warmed through.

    Put applesauce into hot jars(pints or quarts) and top with hot rings and lids.  Process in a water bath for 20 minutes.

    You can let the applesauce cool and freeze in quart bags if you prefer.

    Sunday, October 21, 2018

    Hot Buttered Cheerios

    These are totally addicting.  We have made these twice and Cheerios went on my grocery list again.
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    Hot Buttered Cheerios
    adapted from https://sweetlittlebluebird.com

    4 cups cheerios cereal
    1/4 cup  unsalted butter
    1/4 cup parmesan cheese
    1 teaspoon dried parsley
    1/2 teaspoon garlic salt
    1/2 teaspoon onion powder


    Melt butter in a large pan or skillet over medium-high heat, then stir in cheese, parsley, garlic salt and onion powder. 

    Stir in cheerios until fully coated, lowering heat to medium so cheerios don’t burn.
    Cook for 2-3 minutes, or until cheerios are hot. 

    Transfer to serving bowls and enjoy immediately.





    Saturday, October 20, 2018

    Split Pea Soup Crock Pot




    With the cooler weather here in Texas, I made this soup this past week.  I first posted this recipe in 2010 and since it is so easy to do thought I would re post it with a new picture! I cooked it for 4 hours on high and it was perfect.  I found this recipe on May of 2003 on the internet. Very easy to make.
    DSC_0206

    Split Pea Soup Crock Pot 

    16 ounces dried green split peas -- rinsed
    1 ham bone
    3 carrots -- sliced
    1 medium onion -- chopped
    2 stalks celery -- chopped
    1 clove garlic (more as desired) -- minced
    1 each bay leaf
    1/4 cup fresh parsley -- chopped
    1 tablespoon seasoned salt (to taste)
    1/2 teaspoon pepper
    1 1/2 quarts hot water

    Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover
    and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are
    very soft and ham falls off bone.

    Remove bones and bay leaf.

    Serve garnished with croutons.

    Freezes well.

    Friday, October 19, 2018

    Caramel Candy Bars

    I made these to take to a neighborhood get together.   They were easy to make and quite tasty.  I sent the leftovers with Jenna to work!
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    Caramel Candy Bars
    adapted from Taste of Home

    1/2 cup butter, softened
    1/2 cup packed brown sugar
    1-1/3 cups all-purpose flour

    CARAMEL LAYER:

    1 package (14 ounces) caramels Beth used an 11 oz bag of caramel bits
    1/3 cup butter, cubed
    1/3 cup evaporated milk
    1-2/3 cups confectioners' sugar
    1 cup chopped pecans

    CHOCOLATE DRIZZLE:

    1/3 cup semisweet chocolate chips
    1 teaspoon shortening


    1. Preheat oven to 350°. In a large microwaveable bowl, cream butter and brown sugar until light and fluffy. Beat in flour until blended. Press into a greased 13x9-in. baking dish. Bake 12-15 minutes or until golden brown.

    2. In the same bowl, microwave caramels and butter with milk until smooth, about 2 minutes. Once melted, stir in confectioners' sugar and pecans. Spread over crust.

    3. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over caramel layer. Cover and refrigerate 2 hours or until firm. Cut into bars.







    Thursday, October 18, 2018

    Chile Relleno Casserole, Low Carb

    This was easy to make with roasted Poblanos. We really liked it. Can be breakfast food, too. div>
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    Chile Relleno Casserole, Low Carb


    adapted from easyhealthllc.com



    1 lb ground beef, lean
    1 large onions, diced
    4 or fresh poblanos, roasted and peeled
    2 cups cheddar cheese, shredded
    1 cup pepper jack cheese, shredded
    4 eggs
    1 1/2cup milk
    4 Tbsp flour
    1 1/2 tsp cumin 1 tsp salt
    1 tsp pepper


    sour cream
    salsa

    1. Preheat oven to 375 degrees.

    2. Brown ground beef with onion and sprinkle with salt and pepper as desired.

    3. In a9 x 13 baking dish, layer chiles. Next add the ground beef onion mixture. Next add cheddar and pepper jack cheese.

    4. Whisk together remaining ingredients then pour over casserole. Bake in preheated oven for 20 minutes or until mixture is set and cheese is golden and bubbly.

    5. Serve immediately with salsa and sour cream if desired.





    Wednesday, October 17, 2018

    Roasting Poblano Peppers

    I needed roasted Poblanos for a recipe and put a few 'recipes' together. This was pretty easy to do.
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    Roasting Poblano Peppers

    Poblano peppers, washed and dried
    Cooking spray
    Foil 

    Line a baking sheet with aluminum foil. Turn oven on to broil

    Spray each poblano pepper with cooking spray on all sides

    Place the peppers on the aluminum foil lined baking sheet. 

    Broil for about 5-10 minutes per side or until the skins are dark and bubbly.

    Remove the peppers from the oven and place in the bowl. Cover and set aside for 15-20 minutes. 

    Put on gloves and start removing the skins from the peppers. Remove as much of the skin as you can . Remove the cap and gently remove any of the seeds. 

    Cut into pieces or slices and use, or flash freeze and put into a freezer bag for later use.

    Tuesday, October 16, 2018

    Spinach Artichoke Soup

    This soup is delicious!  The bowl pictured was Don's with the croutons on it.  We all really liked it
    DSC_0198

    Spinach Artichoke Soup
    adapted from https://www.modernhoney.com


    2 Tablespoons butter
    1 onion chopped
    4 garlic cloves minced
    1 - 10 ounce pkg. frozen chopped spinach, thawed and drained
    1 teaspoon salt
    1 teaspoon pepper
    6 cups Chicken Broth
    1 - 14 ounce can Artichoke Hearts drained and roughly chopped
    1 1/2 cups heavy cream
    1 - 8- ounce pkg. cream cheese
    1 1/2 cup parmesan cheese divided

     In a large pot, melt butter over medium-high heat. Add onion and saute for 5 minutes. Add garlic and saute for 1 minute longer.

    Stir in frozen spinach. Cook for 5-7 minutes or until spinach is warmed throughout. Sprinkle with salt and pepper.

    Pour in chicken broth and artichoke hearts. Heat for 5-10 minutes.

    Turn heat to LOW. Add heavy cream. Stir together. Add cream cheese and let melt slowly. You want it to be at a low heat to prevent curdling.

    Stir in 1 c parmesan cheese.

    Season according to taste. Sprinkle each serving with parmesan cheese.





    Monday, October 15, 2018

    Almond Joy Cookies

    These are delicious! I baked 4 dozen and then frozen 4 dozen dough balls. This recipe can easily be halved.
    DSC_0197

    Almond Joy Cookies
    adapted from food .com
    makes 8 dozen

    1 cup butter
    1 1/2 cups white sugar
    1 1/2 cups brown sugar
    4 eggs
    3 teaspoons vanilla
    4 1/2 cups flour
    2 teaspoons baking soda
    1 teaspoon salt
    4 cups chocolate chips(2 12 oz bags)
    2 cups sweetened coconut
    2 cups slivered almonds

    Pre-heat oven to 375°F Lightly grease cookie sheets.

    Combine dry ingredients, set aside.

    In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

    Bake for 10-12 minutes. Cool on baking sheet for 3-4 minutes before removing to a wire rack to cool completely. Don likes crunchy cookies and since I baked 2 pans in one oven, I let them stay in maybe 14 minutes or so.

    Sunday, October 14, 2018

    Chicken Pesto Cauliflower Casserole

    I had cauliflower to use and some cooked chicken. This went together fast and was very tasty.
    DSC_0195

    Chicken Pesto Cauliflower Casserole

    Adapted greatly from lauriesfood.com


    1 large cauliflower rinsed, cut into bite sized pieces
    ¼ c water
    8 oz cream cheese
    2 T chives
    8 oz. pepper jack cheese shredded
    1 cup fresh basil packed
    ½ c parmesan cheese
    3 cloves garlic
    ½ cup walnuts
    3 T olive oil
    3 c cooked chicken, cubed
    1 t salt
    1t pepper

    1. Preheat oven to 375’.

    2. Steam Cauliflower with water, in the microwave for 5-7 minutes. Drain cauliflower. Put cream cheese and chives on top of hot cauliflower, add chicken and cover mixing bowl with plastic wrap to soften; set aside while making pesto.

    3. Add basil, garlic, parmesan, and walnuts to food processor. Pulse until finely minced. Add olive oil and process until very finely mixed.

    4. Gently stir pesto into cauliflower, chicken and cream cheese and salt and pepper; just until blended. Put mixture into a greased 13” x 9” casserole and top evenly with shredded jack cheese.

    5. Bake at 375’ for 30 minutes, or until browned.



    Saturday, October 13, 2018

    Sugar Free Chai Tea Latte

    I love chai tea---this brand is my favorite right now! I put a few recipes together to make this yummy treat!
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    Sugar Free Chai Tea Latte

    1 1/2 c almond milk
    2 chai tea bags
    1/2 t vanilla
    1 T sugar free Vanilla syrup
    1/2 t cinnamon
    1/4 t cloves
    1/4 t nutmeg
    splash of heavy cream

    Heat milk until just to boiling point.  Add tea bags and let sit for 4-5 minutes.  Take tea bags out and add sweetener and spices.  Mix well, pour into mug and add splash of heavy whipping cream!

    Friday, October 12, 2018

    Easy Baked Croutons

    I had a lot of cubed bread left over from a dip I made. I decided to make croutons. They turned out great! Use them on salad or in soup!
    DSC_0192


    Easy Baked Croutons

    6-8 c bread, cubed
    2 T olive oil
    2 T butter
    1 t garlic powder
    1 t onion powder
    1 t basil(or parsley or oregano)

    Preheat oven to 400.

    Put bread cubs on a jelly roll sheet with sides.  Mix all other ingredients together and pour over bread. Mix well.

    Bake for 15 minutes or until lightly brown, stirring once.

    Thursday, October 11, 2018

    Keto/Low Carb Ranch Dressing

    This is a great recipe for those people who do not like mayonnaise.....I have 2 of those people at my house! This is creamy and yummy!
    DSC_0190


    Keto/Low Carb Ranch Dressing


    1 (8 ounce) package cream cheese
    1 cup chicken or beef broth
    1/2 tsp dried chives
    1/2 tsp dried parsley
    1/2 tsp dried dill weed
    1/4 tsp garlic powder
    1/4 tsp onion powder
    1/8 tsp Celtic round black pepper

    Put all ingredients into a food processor and pulse until mixed well.
    Cover and refrigerate for 2 hours before serving . Add more broth if it is too thick. 

    Wednesday, October 10, 2018

    Slow cooker Pepper Steak

    I had all the ingredients for this and am so glad I made it. It was super easy to put together and tasted great!
    DSC_0191

    Slow cooker Pepper Steak
    adapted from topslowcookers.com

    1-2# flank steak, cut into strips
    2  bell peppers, sliced
    1 yellow onion, sliced into half moons
    1 cup tomato sauce
    ½ cup Worcestershire Sauce
    ¼ cup water
    2 cloves garlic, minced
    1 Tbsp Italian Seasoning
    1 tsp black pepper


    1. Use a 4-quart slow cooker. Put meat in first.

    2. Cover with the sliced vegetables.

    3. Pour in tomato sauce, Worcestershire, and water.

    4. Add Italian Seasoning and black pepper.

    5. Cover and cook on low for 6-7 hours on low, or on high for 4-6 hours.  Serve over rice.


    Tuesday, October 9, 2018

    Red Beans and Rice

    This was SO very good! I had all the ingredients on hand and will be making this again and again this winter!
    DSC_0178


    Red Beans and Rice
    Adapted from Love, Welcome and Serve

    1 pound smoked sausage, sliced Beth used jalapeno cheese
    4 slices bacon, chopped
    1/2 bell pepper, seeded and chopped
    1/2 onion, chopped
    2 garlic cloves, chopped
    1/4 c flour
    2 14 oz cans red beans, partially drained
    1 c beef stock, plus more, if needed
    2 t Creole seasoning
    1/2 t salt
    1/2 t pepper
    2 c cooked white rice

    Preheat a deep skillet over medium heat.  Cook the sauce rounds until browned.   Transfer to a plate, cover and keep warm.  Add the bacon and saute until crisp.  Transfer the bacon to a paper towel lined plate to drain.  To the bacon fat, add, the bell pepper, onion and garlic and saute until tender.

    Sprinkle the flour over the vegetable and cook for 2 minutes.  Add the beans, stock and seasonings.   Stir and simmer until thickened.  Return the sausage and bacon to the pan and cook until warm.

    Serve over rice.

    Monday, October 8, 2018

    Quick Berry Milkshake

    I made this on a day I needed something quick and filling. I used strawberries, since I had some in the freezer. I was full all morning!
    DSC_0184

    Quick Berry Milkshake

    1/2  cup frozen berries or fresh
    1/4 c whipping cream
    3/4 c unsweetened almond milk or water
    1 packet sweetener of choice
    1/2 -1 t vanilla
    ice cubes(if using fresh berries)
    chia seeds, optional, to thicken(I used 1 T)
      up to 1 T MCT oil or coconut oil, optional

    Put all ingredients in a blender and blend well.

    Sunday, October 7, 2018

    Cornbread Tamale Pie

    My friend, Linda, gave me this cookbook and I LOVE it! This is one of two recipes I have made and it is a keeper!
    DSC_0177

    Cornbread Tamale Pie
    Adapted from Love, Welcome Serve

    1 8.5 oz box Jiffy corn muffin mix
    1 egg,
    1/3 c milk
    1 4.5 oz can chopped green chiles, drained
    1 fresh jalapeno, seeded and diced
    1/2 large onion, chopped fine
    1 # hamburger
    1 t ground cumin
    1 t chili powder
    1/2 t paprika
    1/2 t oregano
    1 t salt
    1 14 oz can black beans rinsed and drained
    2 10 oz cans enchilada sauce Beth use 1 15 oz can and 1 8 oz tomato sauce
    2 c cheese We used pepper jack

    optional toppings:  sour cream, salsa, lettuce, avocado

    Preheat oven to 400.

    Mix corn muffin mix, egg, milk green chilies and jalapenos together.  Spray a cast iron skillet or oven safe skillet with cooking spray and pour mixture into it.  Bake for 20-22 minutes until golden brown.

    While that is baking, saute the onion and hamburger until no longer pink.  Drain and add all the seasonings.   Set aside.

    Remove cornbread from the oven and reduce heat to 350.  Spread the black beans over the cornbread, then pour the enchilada or tomato sauce over the beans.   Layer the hamburger and then top with cheese.  Cover with foil and bake for 20 minutes.  Uncover and bake another 5-10 minutes until brown.

    Let stand for 5 minutes and serve with your favorite toppings.

    Saturday, October 6, 2018

    Easy Bread Sticks

    These were quick and tasty. I made them while the girls were at work and Kathleen, who does NOT like yogurt, could NOT tell they were made with yogurt and LIKED them!
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    Easy Bread Sticks

    1 cup plus 2 tbsp self rising flour
    1 cup non fat plain Greek Yogurt
    cooking spray Beth used olive oil spray
    garlic powder
    salt
    parsley flakes


    Preheat oven to 375 degrees F.

    In a medium bowl use a sturdy spoon to combine 1 cup of self rising flour and the Greek yogurt until the dough begins to pull away from the sides. Sprinkle in extra flour if needed.

    Dust a piece of parchment paper with self rising flour and gently press the dough into a rectangle shape, about 10 inches long by 5 inches wide. Use a sharp knife to cut at least 8 breadsticks. 

    Spray the tops with cooking spray and sprinkle  with garlic powder, then salt and end with parsley flakes(to your taste).

    Bake for 17 to 19 minutes, or until tops are lightly golden brown. 

    WW 1.5 points per breadstick

    Friday, October 5, 2018

    Easy Pumpkin Oatmeal for 1

    Since it is fall, it is pumpkin season. I made this for a quick filling breakfast the other day. I do NOT drink coffee, but use the syrups in hot tea and other things. This was yummy!
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    Easy Pumpkin Oatmeal for 1

    1/2 cup oatmeal
    1/2 cup water
    1/2 cup canned 100% pumpkin 
    1/2 cup water and mix well. 
    1/2 t pumpkin spice
    1/2 t cinnamon
    1 T sugar free coffee syrup or other sweetener to taste
    pinch of salt
    Mix oatmeal, 1/2 c water and pumpkin together.  Add the other 1/2 c water and spices to the oatmeal. 

    Microwave for 1 1/2 mins and take out and stir.  Microwave another 30 seconds or until desired consistency.  Add sweetener to taste and enjoy!

    Thursday, October 4, 2018

    Slow Cooker Olive Garden-inspired Chicken

    This was so easy and we LOVED the flavor. I think this is my new favorite way to cook chicken for salads or enchiladas!
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    Slow Cooker Olive Garden-inspired Chicken
    cooktopcove.com

    2 cups Italian dressing Beth used fat free
    ½ cup shredded Parmesan cheese
    ½ lemon, juiced
    1 teaspoon dried oregano
    1 teaspoon dried rosemary
    1 teaspoon onion powder
    2 teaspoons garlic powder
    1 teaspoon salt
    ½ teaspoon pepper
    4 boneless, skinless chicken breasts


    In a slow cooker, add all ingredients from Italian dressing to pepper. Mix well so that everything is fully incorporated. 

    Add chicken, coating both sides in sauce. Cook on low for 3 hours. 

    Serve with pasta, rice or salad and sauce from the slow cooker.

    Wednesday, October 3, 2018

    Cinnamon Apple Ice Cream Topping---To Can

    My mom and dad sent apples down with our friends, Mark and Cindy. I made more apple butter and pulled out this recipe. I first made it in 2003, doubled it and got 16 jelly jars. This time I doubled it and got 15 jelly jars. It is very tasty!
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    Cinnamon Apple Ice Cream Topping---To Can
    Gardenweb forum

    7 c thinly sliced, peeled apples
    3 c sugar
    1/3 c water
    2 T lemon juice
    3/4 t ground cinnamon

    In a 6-8 qt saucepan, beat lemon juice for 1 minute over med high heat.  Add the rest of the ingredients and bring to a full rolling boil, stirring constantly.

    Continue to boil for 3 minutes.   Fill hot pint or half pint jars, wipe tops,then place hot lids and bands on tightly.

    Process in water bath for 10 minutes.

    Tuesday, October 2, 2018

    Yellow Curry with Spinach and Potatoes

    Kathleen and Jenna made this on a cooler day here in Texas. If you like Thai Curry, this is a great easy recipe!
    DSC_0167

    Yellow Curry with Spinach and Potatoes
    theprettybee.com

    1 Tablespoon coconut oil
    1 medium sweet onion chopped
    6 Yukon gold potatoes peeled and diced
    2 cups frozen chopped spinach - we used 1 10oz package 
    1 can full fat coconut milk
    1/2 cup refrigerated original coconut milk - we just used half and half
    2 Tablespoons curry powder
    2 teaspoons Garam Masala
    1 teaspoon cumin
    2 teaspoons garlic powder
    2 teaspoons sugar
    1 1/2 teaspoons sea salt
    1/2 teaspoon pepper
    1/4 teaspoon turmeric
    Basmati rice for serving


    In a large pot, cook the onion in the olive oil over medium heat for about five minutes until the onion is translucent.

    Add the potatoes and spices and stir. Cook for about 3 minutes.

    Add the can of full fat coconut milk, 1/2 cup of refrigerated coconut milk, and bring to a simmer.
    Reduce heat to medium low and cover. Cook until potatoes are tender, about 20 minutes.
    Add the spinach and stir. Cover pan and cook until spinach is heated through, about 5-7 minutes.
    Season with more salt and pepper if desired.

    Serve over rice.