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Saturday, December 4, 2010

French Dip Roast Beef Sandwiches and Cheese Fries

French Dip Roast Beef Sandwiches
One 8-ounce loaf French bread, cut into 4 equal pieces (we actually did 2 equal pieces)
12 ounces cooked lean boneless roast beef thinly sliced
2 cups hot beef broth
4 slices provolone cheese (optional)
  1. Pour 1/8 cup beef broth on each piece of bread, cut side up.
  2. Place roast beef and cheese on bottom of sandwich, close up and wrap with foil.  Place in oven at 350 for 10 minutes.
Makes 4 servings

Cheese Fries
cooking spray
2 large uncooked potatoes
2 ounces low-fat or fat-free cheddar cheese, shredded 
  1. Preheat oven to 400.
  2. Peel potatoes.  Cut potatoes into 1/2-inch strips.  Sprinkle with salt and pepper.  Spray with cooking spray.
  3. Place potatoes on a greased cookie sheet and bake for 20 minutes.  Toss fries around and bake for another 20 minutes.  During final 2 minutes, take fries out of the oven and cover with cheese.  
Makes 4 servings, 

Thursday, December 2, 2010

Mexican Cornbread

1 teaspoon vegetable oil
2 medium jalapeno peppers, seeded, deveined and finely chipped
1/2 cup chopped onion
1/2 cup diced red bell pepper
1 cup minus 1 tablespoon all purpose flour
1 cup uncooked yellow cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
1 teaspoon sugar
1 cup drained cooked fresh or frozen corn kernels
1/2 cup low-fat milk
1/2 cup plain nonfat yogurt
1 egg white
  1. Preheat oven to 400.  Spray 8" square baking pan with nonstick cooking spray.
  2. In large nonstick skillet, heat oil; add jalapeno peppers, onion and bell pepper.  Cook over medium heat, stirring frequently, 8 minutes, until vegetables are tender.  Transfer to small bowl; cool to room temperature
  3. Meanwhile in medium bowl, combine flour, cornmeal, baking powder, salt and sugar.
  4. Add corn, milk, yogurt and egg white to onion mixture; stir to combine.  Add corn mixture to flour mixture; stir just until combined.  Transfer mixture to prepared baking pan; bake 30 minutes, until cornbread pulls away from sides of pan.  Transfer pan to wire rack to cool.
Makes 6 servings

Tuesday, November 30, 2010

Skillet Chicken and Biscuits

1 (10-ounce) can condensed reduced-fat cream of chicken soup
1/3 cup low-fat sour cream
2 1/2 cups diced cooked chicken breast
2 1/2 cups frozen mixed vegetables, thawed
1 (4-ounce) jar diced pimiento, drained
1/2 teaspoon thyme
1/4 teaspoon pepper
2 tablespoons parsley
1 (4-ounce) can reduced-fat crescent rolls

  1. Preheat oven to 450.
  2. Combine soup and sour cream in a large nonstick skillet; add chicken and next 4 ingredients.  Bring to a boil; cover, reduce heat, and simmer 8 minutes or until vegetables are tender.  Sprinkle with parsley.
  3. Unroll dough, separating dough along perforations into triangles; cut each triangle in half.  Bake at 450 for 6 to 7 minutes or until browned.  Spoon chicken mixture over 2 pastry triangle halves.
Makes 4 servings

Sunday, November 28, 2010

Parmesan Pork Tenderloin and Twice-Baked Garlic Potatoes

Parmesan Pork Tenderloin
1 lb. pork tenderloin
3 T. seasoned bread crumbs
1 T grated Parmesan cheese
1 t salt
1/8 t pepper
Cooking oil spray
1 small onion, chopped
1 clove garlic, minced

1.  Cut tenderloin into 8 pieces, approximately 1-inch thick.  Place each slice on its cut surface and flatten with heel of hand to 1/2 inch thickness.
2.  Combine crumbs, Parmesan cheese, salt, and pepper; dredge pork slices to coat. 
3.  Heat large non-stick skillet coated with cooking spray over medium heat.
4.  Add pork, onion, and garlic and saute 8 to 10 minutes, turning pork once and stirring veggies occasionally.
Makes 4 servings.

Twice-Baked Garlic Potatoes
4 large baking potatoes, scrubbed
1 garlic clove
1/2 cup chicken broth
1/2 cup sour cream
1/2 teaspoon pepper
1/4 cup Parmesan cheese

1.  Preheat oven to 425.
2.  Pierce the potatoes with a fork several times, place them on a baking sheet.  Wrap garlic clove in foil and place along side the potatoes.  Bake until the potatoes are tender and the garlic is browned and softened; 50 to 60 minutes.  Let the potatoes and garlic cool until comfortable to handle; about 15 minutes. 
3.  Halve the potatoes lengthwise; scoop the pulp into a large bowl, leaving the skins intact.  Cut the garlic clove in half, squeeze out the pulp and add to the potato.  Add the broth, sour cream, and pepper; stir and mash with a fork to the desired texture.  Spoon the stuffing back into the potato skins; sprinkle with Parmesan cheese and paprika. 
4.  Return the potatoes to the baking sheet and bake until heated through and lightly browned, about 15 minutes.
Makes 8 servings. 

Saturday, November 27, 2010

Beef, Bean, and Vegetable Tacos and Mexican Rice

Beef, Bean, and Vegetable Tacos
2 teaspoons vegetable oil
1 small onion, chopped
1 small green bell pepper, seeded and chopped
½ pound ground beef
1 cup frozen kernel corn
1 (1.25 ounces) envelope taco seasoning mix
1 (14.5 ounce) can chili-style tomatoes, drained
1 (16 ounce) can pinto beans, rinsed and drained
3 tablespoons cilantro
10 taco shells
2 cups chopped romaine lettuce
½ cup (2 ounces) reduced-fat shredded cheddar cheese

  1. Heat oil in a large nonstick skillet over medium-high heat.  Add onion and pepper; sauté 3 minutes.  Add beef and cook until beef is browned and vegetables are tender, stirring to crumble meat.
  2. Add corn, taco seasoning mix, tomatoes, and beans; bring to a boil, stirring occasionally.  Reduce heat, and simmer uncovered, 15 minutes or until mixture is slightly thick.  Stir in cilantro.
  3. Spoon 1/4 cup beef mixture into each taco shell; top evenly with lettuce and cheese.
Makes 5 servings.

Red Mexican Rice
2 cans diced tomatoes
1 teaspoon olive oil
1 cup chopped onion
1 cup rice, uncooked
1 clove garlic; minced
¾ cup water
¾ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon pepper

In pot heat oil over medium-high heat, add onion, rice and garlic. Cook stirring frequently, until rice browns slightly, 1 to 2 minutes. Add 3/4 cup water, salt, oregano, pepper and tomatoes with juice. Cover and bring to boil. Reduce heat to low simmer 20 minutes. Remove from heat; let stand 5 minutes. Fluff with fork; transfer to serving bowl.
Makes 6 servings.

Sunday, November 21, 2010

Baked Yams with Pineapple

Sorry there isn't a picture, these aren't that pretty but are very yummy!  Another bonus is that sweet potatoes are cheap this week! 

2 large yams or sweet potatoes, peeled and cut into 1-inch slices
1/2 navel orange, cut into 4 slices
One 8-ounce can unsweetened pineapple tidbits (reserve juice)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons reduced-calorie margarine

1.  Preheat the oven to 375.
2.  In a 2-quart casserole, combine the yams, orange, pineapple and its juice, cinnamon and nutmeg; dot with the margarine.  Bake, covered, until the yams are tender, about 45 minutes.

Makes 4 servings.
191 Calories
1 g Total Fat
44 g Carbohydrate
6 g Fiber
2 g Protein

Thursday, November 18, 2010

Cream of Broccoli-Cheese Soup

Behold...the creation that killed my blender!

1 onion, chopped
4 cups chopped broccoli
4 chicken flavored bouillon cubes
3 small all-purpose potatoes, peeled and cubed
4 cups skim milk
1 carrot, shredded
3/4 cup reduced fat sharp cheddar cheese

1.  Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray; heat.  Add the onion and cook, stirring constantly, until softened, about 5 minutes.  Add the broccoli, potatoes and 2 cups water; bring to a boil.  Reduce the heat and simmer, covered, until the vegetables are tender, about 20 minutes.

2.  With a slotted spoon, transfer the vegetables to a blender or food processor.  Puree, then return them to the liquid.  Add the milk, bouillon cubes and carrot; bring to a boil.  Reduce the heat and simmer, stirring as needed, until the carrot is softened, about 5 minutes.

3.  Remove the pan from the heat; cool about 1 minute.  Add the cheese; stir until the cheese is melted.

Makes 4 servings
Calories: 278
Fat: 5g
Carbohydrate: 40
Fiber: 5g
Protein: 20g

Tuesday, November 16, 2010

Sweet-and-Sour Chicken

Check out one of the cool mixing bows the boys got me for my birthday!
1 (15-ounce) can pineapple chunks in juice, undrained
1 tablespoon cornstarch
2 tablespoons low-sodium soy sauce
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper
2 teaspoons vegetable oil
1 pound chicken breast tenders
1 cup red bell pepper strips
1 cup green bell pepper strips
2 cups hot cooked long-grain rice

1.  Drain pineapple, reserving 2/3 cup juice.  Combine cornstarch and soy sauce, stirring until cornstarch dissolves.  Stir in reserved pineapple juice, brown sugar, and crushed red pepper.

2.  Heat oil in a large nonstick skillet over medium-high heat.  Add chicken; cook until browned.  Add peppers; saute until tender.

3.  Add cornstarch mixture; cook, stirring frequently, 3 minutes or until sauce thickens slightly.  Add pineapple; cook 2 minutes.  Sever over rice.

Yields 4 servings (serving size: 1 1/4 cups of chicken mixture and 1/2 cup cooked rice)

Calories: 352
Protein: 29.7 g
Fat: 4.1 g
Carbohydrates: 46.9 g
Fiber: 2.9 g
Cholesterol: 66 mg
Iron: 2.6 mg
Sodium: 389 mg
Calcium: 33 mg

Thursday, November 11, 2010

Pork Chops and Potatoes

6 4-ounce pork loin chops - trimmed
1 10 3/4-ounce can Campbell's 98% Fat Free Cream of Mushroom Soup
1/4 cup low sodium chicken broth
1/4 cup Dijon mustard
1/2 teaspoon dried thyme
1 clove garlic - minced, or 1/4 tsp. garlic powder
1/4 teaspoon black pepper
6 medium potatoes -- thinly sliced
1 onion - sliced

In skillet, brown pork chops in 2 tablespoons oil, if desired. Drain fat.
In any size Crockpot Slow Cooker, mix soup, chicken broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat. Place browned pork chops on top of potato mixture.
Cover and cook on LOW for 8 to 10 hours or on HIGH 4 to 5 hours.

Serves 6.
WW Points: 5

Chicken with Apples and Cider

Makes 4 Servings

-2 tablespoons vegetable oil
-1 Granny Smith apple, cored and sliced
-1 tablespoon packed dark brown sugar
-4 (4-ounce) skinless boneless chicken breasts
-1/4 teaspoon cinnamon
-1/4 teaspoon salt
-1/4 teaspoon freshly ground pepper
-1 medium onion, thinly sliced and separated into rings
-1/2 cup apple cider
-1/4 cup cider vinegar
-2 cups hot cooked wide noodles

1.  In a large nonstick skillet over medium heat, heat 1 tablespoon of the oil.  Saute the apple until lightly browned, about 5 minutes.  Sprinkle with the brown sugar; cook, stirring frequently, until tender, 3-5 minutes longer.  Transfer to a plate.

2.  On a sheet of wax paper, sprinkle the chicken with the cinnamon, salt, and pepper.  In the skillet, heat the remaining 1 tablespoon oil.  Saute the chicken until browned, 4-5 minutes on each side.  Transfer to another plate.

3.  In the skillet, cook the onion, covered, until tender, 6-8 minutes; stir in the cider and vinegar.  Reduce the heat and simmer 2 minutes.  Return the chicken to the skillet; simmer, spooning the sauce over chicken, until chicken is cooked through and liquid is reduced by half, 4-5 minutes.

4.  Return the apples to the skillet; cook until heated through, about 2 minutes.  Arrange the noodles on a platter; top with the chicken mixture, pouring any remaining juices over chicken.
 WW points: 8

Cheese Stuffed Manicotti

Makes 6 Servings

-1 teaspoon olive oil
-3 garlic cloves, minced
-1 (14 1/2-ounce) can tomato puree
-2 teaspoons dried oregano
-2 teaspoons fresh basil, or 1/2 teaspoon dried
-1/4 teaspoon freshly ground pepper
-1 1/2 cups part-skim ricotta cheese
-1 1/4 cups shredded part-skim mozzarella cheese
-3/4 cup grated Parmesan cheese
-1 large egg, lightly beaten
-1/4 cup chopped fresh flat-leaf parsley
-12 manicotti shells, cooked

1.  In a large nonstick skillet over medium heat, heat the oil.  Saute the garlic until golden, about 2 minutes.  Stir in the tomato puree, oregano, basil, and pepper; bring to a boil.  Reduce the heat and simmer, covered, stirring occasionally, about 15 minutes.

2.  Meanwhile, preheat the oven to 350 F; spray a 9x13-inch baking dish with nonstick spray.

3.  In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, and parsley.  Fill the manicotti shells with the cheese mixture; place in the baking dish.  Pour sauce over shells.  Bake until browned and bubbling, 30-40 minutes. 
WW Points: 8

Wednesday, November 3, 2010

Chicken Noodle Casserole

4 cups egg noodles - cooked and drained
2 cans condensed reduced fat cream of mushroom soup
1/4 cup skim milk
6 ounces cooked chicken breast halves - chopped
1 can tomatoes with green chilies - (Rotel)
10 ounces frozen mixed vegetables

Preheat oven to 350° F. Combine all ingredients in a large bowl. Mix well. Place into a 9 x 12" baking dish. Bake for 30 minutes.  Serves 8; 4 points per serving. 

Philly Cheese Steaks and Bakes Sweet Potato Fries

Philly Cheese Steaks- 7 points

1 spray(s) olive oil cooking spray
1 medium onion(s), thinly sliced
1 pound(s) raw lean flank steak, cut into 8 thin slices
2 tsp Worcestershire sauce
1/4 tsp table salt
1/4 tsp black pepper
4 roll(s) reduced-calorie hot dog bun(s)
1/4 cup(s) low-fat shredded cheddar cheese

Preheat oven to 350°F.  Coat a large nonstick skillet with cooking spray; set pan over medium-high heat. When pan is hot, add onion and sauté until tender and golden brown, about 10 minutes. Remove onion from pan; set aside.  Add steak to skillet and sauté until browned and cooked through, about 1 to 2 minutes per side. Add Worcestershire sauce, salt and pepper; cook until liquid is absorbed.  Divide steak evenly between buns and top with onion and cheese. Wrap in foil, transfer to oven and bake until cheese melts, about 5 to 7 minutes. Yields 1 sandwich per serving.

Oven Fried Sweet Potatoes- 2 points

4 medium sweet potatoes, cut into wedges
1 tablespoon vegetable oil
1/4 teaspoon pepper
1/2 teaspoon paprika
1/8 teaspoon salt

Place potatoes in bowl of water and let stand for 15 minutes. Preheat oven to 425 degrees. Spray a non stick cooking sheet with cooking spray. Set aside. Drain potatoes in colander
. Spread on paper towels and pat dry. Put potatoes in large bowl. Sprinkle with remaining ingredients and toss gently. Arrange on prepared baking sheet. Bake for 20 minutes. Turn potatoes and bake another 20 minutes or until golden brown, turning sheet halfway through each cycle to brown evenly.

Wednesday, October 27, 2010

Baked Chimichangas

8 ounces ground 90% lean turkey or beef
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 cup chunky salsa
1 teaspoon chili seasoning
8 (6-inch) flour tortillas
1/4 cup no-fat sour cream

Preheat oven to 475° F. Spray a 9-by-13-inch baking dish with olive oil-flavored cooking spray.
In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in garlic, 1/2 cup salsa, and Jo's chili seasoning. Lower heat and simmer for 5 minutes. Spoon 1/4 cup meat mixture into center of each tortilla. Lightly spray tops with butter-flavored cooking spray.
Bake for 12 to 14 minutes or until golden brown.

For each serving, place a chimichanga on a serving plate, spoon 2 tablespoons salsa and 1 tablespoon sour cream over top.

Serves 4 (2 each). Serving size (2 chimichangas)
WW Points: 6 pt.

Baked Macaroni and Cheese

12 oz uncooked macaroni, elbow-type
1/2 cup(s) fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese

          Preheat oven to 350ºF.  Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.  Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.  Combine bread crumbs and Parmesan cheese; sprinkle over pasta.  Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
Only 5 ww points!  I got this recipe from Weight Watchers

Baked Chicken Parmesan

  • 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
  • cooking spray
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.
Servings: 8 Size: 1 piece Time: 40 minutes Calories: 231 Points: 5.5 ww points
I got this wonderful recipe from Gina's Skinny Recipes.

Monday, October 18, 2010

Baked Beef Ziti

12 oz uncooked ziti
2 tsp olive oil
2 medium garlic clove(s), minced (I actually just used garlic powder)
1/3 pound(s) raw lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
1/2 tsp black pepper
28 oz canned crushed tomatoes
1 cup(s) part-skim mozzarella cheese, shredded

-Preheat oven to 350°F.
-Cook pasta according to package directions; drain and set aside.
-Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
-Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
-Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Serves 8.
5 WW points

Sunday, October 17, 2010

Smothered Chicken with Pierogies

1 dozen potato and cheddar cheese pierogies
1 can lowfat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained (I left these out)
1 cup frozen peas (I used peas and carrots since that was all I had)
2 cups cubed or shredded cheese

Preheat the oven to 350.  Spray a 2 quart dish with cooking spray.

Thaw pierogies in boiling water for 5 minutes, drain and place in dish.

In a large saucepan, combine soup, mushrooms, peas, and chicken.  Cook stirring about 5 minutes or until heated through.  Pour over pierogies.  Bake 15 minutes.
Serves 4. 
I am excited over the fact that pierogies are only 1 WW point!  This entire meal was 7 points per serving.

Saturday, October 16, 2010

Chicken Macaroni Bake


  • 0.25    cup    Onions, chopped
  • 2    Tablespoons butter or margarine
  • 1/4    cup milk
  • 10.5    ounces cream of chicken soup
  • 1 1/2    cups chicken (or Turkey), cooked & cubed
  • 4    ounces cheddar cheese, shredded
  • 8    ounces pasta, any variety, cooked
  • 1/8    cup buttered bread crumbs


Prepare pasta according to package directions. Brown onion in butter. Stir in soup, chicken, milk, and 3/4 cups cheese; heat until cheese melts. Blend sauce with cooked noodles; pour into buttered baking dish. Mix the remaining cheese and bread crumbs and place on top. Bake at 350 for 30 minutes or until hot. 


4-6  (We actually turned it into 8 servings which made it 5 WW points a serving). 

Freezing Instructions:

Prepare up to the point of baking – DO NOT BAKE. Place foil on baking dish and write the following instructions: Remove foil. Bake at 350 for 30 minutes (if thawed) or 1 hour (if frozen) or until hot.

Another great recipe from Once a Month Mom.

Pumpkin Spice Cheesecake Bars

1 spray(s) cooking spray   
9 whole reduced-fat cinnamon graham crackers   
3 Tbsp butter   
16 oz fat-free cream cheese   
1 cup(s) sugar   

2 cup(s) fat-free sour cream   
1/2 tsp ground cinnamon   
1/2 tsp ground nutmeg   
1/4 tsp ground ginger   
1/4 tsp ground cloves   

3 large egg(s)   

1 cup(s) canned pumpkin   
  • Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray or line bottom of pan with parchment paper. Alternatively, you can use a 9 X 13-inch nonstick pan.
  • Grind graham crackers until fine in a food processor or place crackers in a resealable plastic bag and crush with rolling pin. Place crumbs in a small bowl.
  • Melt butter on stove top or in microwave and pour over graham cracker crumbs. Mix with a fork until completely moistened.
  • Press crumbs evenly into bottom of prepared pan and place in refrigerator while preparing pumpkin filling.
  • Place cream cheese in bowl of a mixer fitted with a paddle attachment or beat with an electric mixer until smooth. Add sugar and mix until incorporated.
  • Mix in 1 cup of sour cream until just combined and then add cinnamon, nutmeg, ginger and cloves. Add remaining sour cream and mix until just combined.
  • Slowly beat in each egg one at a time until incorporated, and then mix in pumpkin. (Note: For best results, all ingredients should be at room temperature and mixed as little as possible, until each ingredient is just combined.)
  • Pour pumpkin mixture into prepared pan, spread evenly throughout and smooth top.
  • Bake until set at edges, about 30 minutes (I ended up baking them for an hour). (Note: The very center will be a little loose.) Cool completely and refrigerate overnight before cutting into 18 pieces and serving.
Only 3 WW points!  

Thursday, October 7, 2010

Chicken Broccoli Casserole


  • 10 ounces cream of chicken soup
  • .25 cups onion, diced
  • .25 cups mayonnaise
  • 1.5 teaspoons Worcestershire sauce
  • 1 teaspoon curry (I didn't put this in mine since I didn't have it)
  • 2 cups chicken, cooked & diced
  • 1 cup cooked broccoli, drained & chopped
  • .5 cups cheddar cheese, shredded
  • 8 ounces refrigerated biscuits
  • .25 cups sour cream
  • 1 egg
  • 1 teaspoon celery salt (Once again, didn't have, didn't use)
  • .5 teaspooons salt


Preheat oven to 375 degrees. In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce and curry. Mix well. Sprinkle cheddar cheese on top. Bake for 20-25 minutes. Separate biscuits and each in half. Arrange biscuit halves around edge of hot casserole, cut side down. Place topping over biscuits. Bake at 375 degrees for an additional 20-30 minutes or until golden brown.

This is another great recipe I got at Once a Month Cooking.

Wednesday, October 6, 2010

Cake Mix Cookies

  • 18 oz. pkg. cake mix (I used dark chocolate)
  • 1/2 cup butter, softened
  • 1 egg
  • 2 Tbsp water
Preheat oven to 350 degrees. In a large bowl, combine all ingredients at low speed until dry ingredients are moistened and dough is thoroughly mixed. Drop dough by rounded tablespoonfuls 2" apart onto ungreased cookie sheets. Bake at 350 for 14 minutes. Cool two minutes on cookie sheets, then remove to wire racks to cool.
Serve to the 2 cutest boys in the world! 

Slow Cooker London Broil

2 pounds London Broil
1 can cream of mushroom soup
1 can tomato soup
1 packet onion soup mix
1 Tbsp Worcestershire sauce
1 Tbsp red wine vinegar

-Mix everything together except the London Broil in a bowl
-Place London Broil in the crock pot. 

-Pour mixture over London Broil.  Set slow cooker to low and cook 8-10 hours. 

Tuesday, October 5, 2010

Cheese and Onion Enchiladas

  • 3 tablespoons butter, divided
  • 3 large onions, sliced and separated into rings (I actually used only 1 and had leftover onions)
  • 1 can pinto beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can (15 ounces) tomato sauce
  • a generous 1/3 cup taco seasoning
  • 1 can (10 ounces) enchilada sauce
  • 3-4 cups shredded cheese, Mexican blend
  • 10 flour tortillas
  • Salsa
  • Sour cream
Melt 2 tablespoons butter in a large skillet over medium-low heat. Saute onions in butter until very soft and starting to brown, 15 to 20 minutes.

Melt 1 tablespoon butter in a second large skillet. Mash beans and add to skillet. (I mashed the beans right in the skillet.) Add in half of the tomato sauce and the taco seasoning. Cook until heated through.

Mix the enchilada sauce with the remaining tomato sauce and spread about 1/2 cup in the bottom of a 9×13 pan.

Spread a large spoonful of the bean mixture on a tortilla. Top with onions and then sprinkle generously with shredded cheese. Roll up and place, seam side down, in the 9×13 pan. Repeat with the remaining tortillas.

Spread the remaining sauce over the enchiladas and top with additional cheese.

Bake at 350 for 30 minutes.
I got this wonderful recipe from Feels Like Home.

Sunday, October 3, 2010

Taco Soup

-2 pounds ground beef (I used 1 since we aren't major meat people)
-1 1/4 cups onion, diced
-Can of kidney beans, undrained
-Can of black beans, undrained
-Can of pinto beans, undrained
-Can of corn, drained
-Can of Ro-Tel
-1 package of Hidden Valley Ranch seasoning
-1 package of taco seasoning
-Can of tomato sauce
Yes, I am a supporter of Wal-Mart!

Brown ground beef and onion, drain.

Place all ingredients in a slow cooker.  Cook for 3-5 hours on high (I did 10 hours on low) or until heated through.  Top with sour cream, cheese, and/or jalapenos.  Serve with chips if desired. 

This recipe can be frozen as well!  To freeze, let cool; divide into 2 gallon size freezer bags.  Reheat on stove top or microwave 2-3 minutes or until hot. 

I got this recipe from Once A Month Mom...a cool website with a lot of recipes good for freezing!

Saturday, October 2, 2010

Spicy Teriyaki Pork Chops

In addition to the pork chops, I made stir-fry veggies and fried rice.
-2 pork loin chops
-5 Tbsp. teriyaki sauce
-2 Tbsp. soy sauce
-2 cloves garlic, minced (I used garlic powder)
-1 Tbsp. sweet chili sauce (I didn't see this at Wal-Mart so I didn't use it-probably why mine wasn't spicy)
1/4 cup water

Combine all ingredients in a Ziploc bag or storage container and allow to marinate all day. 

Coat glass baking dish with cooking spray and add chops, pour sauce over chops, cover with foil.

Bake at 325 for 45 minutes.  Flip chops, bake at 225 for 45 more minutes. 

I got this recipe at: SparkRecipes if you are interested in checking out more of the recipes they have. 

Wednesday, September 22, 2010

Quick Chicken & Dumplings

1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can condensed cream of chicken soup
1 cup Bisquick mix
1/2 cup milk
Paprika, if desired

1.  Heat 1/12 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2.  Stir Bisquick mix and 1/3 cup milk until soft dough forms.  Drop dough by small spoonfuls onto chicken mixture (do not drop into liquid).  Sprinkle with paprika.
3.  Cook uncovered over low heat 10 minutes.  Cover and cook 10 minutes longer. 

I served this over rice with cut up fruit.  Next time I will add some seasonings to the Bisquick though. 

Tuesday, September 21, 2010

Seven-Layer Rigatoni

Not the best picture in the world...but you get the idea!

3 cups uncooked rigatoni pasta
1 lb bulk Italian sausage
1 can (28 oz) crushed tomatoes, undrained (I will drain them next time)
3 cloves garlic, finely chopped (I used garlic powder)
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
1 package (8 oz) sliced fresh mushrooms (3 cups) (I didn't include these)
1 jar roasted red bell peppers, drained, chopped (I forgot these at the store)
1 cup shredded Parmesan cheese (I used grated)
2 1/2 cups shredded mozzarella cheese

1.  Heat oven to 375 degrees.  Spray 13x9 inch glass baking dish with cooking spray.  Cook and drain pasta as directed on package.

2.  Meanwhile, in 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.  In small bowl, mix tomatoes, garlic and basil.

3.  In baking dish, layer half each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese.  Repeat layers.

4.  Bake uncovered 35-40 minutes or until hot and cheese is golden brown. 

*I added a jar of pizza sauce since there really wasn't a lot of "juice" to bake everything in.  I should have drained the tomatoes...that was just really runny and didn't do much.  As you can tell also, I omitted a lot of the veggies in hopes my kids would eat it. 

Country Salisbury Steak

 (This is all that was left after the kids attacked them!  Landon at 1 3/4 patties himself)
1 1/2 pound extra lean ground beef
1 pkg. Stove Top Stuffing Mix for Chicken
1 1/2 cups water, divided
3/4 cup chopped onions
1 pkg. fresh mushroom, sliced (I didn't use these)
1/2 cup Kraft Original Barbecue Sauce

Preheat oven to 375 degrees.  Mix meat, stuffing mix, 1 1/4 cup of the water and the onions until well blended. Shape into six 1/2 inch thick oval patties.  Place on 15x10x1 inch baking pan. 

Bake 25 min. or until cooked through.

Meanwhile, spray large nonstick skillet with cooking spray.  Add mushrooms; cook on medium-high heat 5 min or until lightly browned, stirring occasionally.  Add barbecue sauce and remaining 1/4 cup water.  Reduce heat to low, simmer 1 to 2 min or until sauce is heated through.  Serve over the patties. 

Tuesday, September 14, 2010

Chicken and Asian Rice

1 cup uncooked regular long-grain white rice
1 cup baby-cut carrots (I used matchstick cut)
1 medium stalk celery, thinly sliced-1/2 cup (I didn't put this in mine)
1 small red bell pepper, chopped- 1/2 cup (I used a green pepper)
1 3/4 cups chicken broth
1/4 cup teriyaki sauce
1/4 cup water
4 boneless chicken breasts- 1 pound (I used chicken tenders)
3 tablespoons teriyaki baste and glaze (I used more per judgement)
1/4 teaspoon ground ginger (I didn't put this in mine)
1/2 cup cashew pieces

1.  Heat oven to 374 degrees F.  In ungreased 11x7 inch (2 quart) glass baking dish, mix rice, carrots, celery, bell pepper, broth, teriyaki sauce and water.  Arrange chicken on rice mixture.

2.  In small bowl, mix teriyaki basted and glaze, and ginger.  Brush over chicken, using all of mixture.  Cover baking dish with foil.

3.  Bake 45 minutes.  Sprinkle with cashews.  Bake uncovered 10 to 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut and rice is tender. 

Wednesday, August 4, 2010

Reflections of Haiti Part IV

Day 4 in Haiti was Sunday, which meant one thing... church!  My experience at church was astounding!  While I didn't understand a single word said the entire 2+ hours we were there, it was a very moving service. The songs and preaching were absolutely beautiful.  The emotion and effort put into church was something I have rarely experienced here at home.  Church began at 7 in the morning and like I said, was a little over 2 hours long.  The people who were in attendance appeared to be dressed in their best clothes and all came on foot!  When was the last time you put on your best outfit and walked to church down a "street" covered with filth and mud puddles?  During one of the songs, the Haitian people lifted their arms and swayed them back and forth.  This represents their freedom from the bondage of Voodooism.  While Christianity can be found in Haiti, Voodooism is the dominating religion.  What a great thing that these people have been saved from Voodooism and will be in Heaven with me!

Sunday afternoon we began making cookies for our luau party that night with the girls.  What a challenge!  Much like the brownies, making cookies was not an easy thing to do.  I had to laugh when the back of the package said to soften the butter in the microwave...obviously that cookie company has never made cookies in Haiti! 

We actually ended up making chocolate chip brownie bar type things because the cookies were just too runny.  We had to use the eggs and some other things in the Pastor's house but we didn't have a key for it so...Walt just broke into the Pastor's house.  What's a mission trip without a little breaking and entering?

That night we headed to the girls' house and had the luau party.  The girls seemed to have warmed up to us a bit and seemed to have fun.  For their dinner, they were treated to fruit cocktail (a rarity) and teriyaki chicken sandwiches. 

What a HUGE blessing this night was to the girls and us!  I think this successful event was able to give us all much needed energy and encouragement. 

Monday, August 2, 2010

Reflections of Haiti Part III

Day 3 in Haiti brought about some realization of needing to focus more on God.  We had power from 6 pm- 6 am thanks to a generator everyday.  I woke up this morning wanting to send out a quick e-mail to a family member.  Not paying attention to the time, the generator cut off before I was able to complete the e-mail and send it.  At first I was disappointed but then I quickly reminded myself that my family knew I was okay and what I had typed was insignificant compared to the fact that I was letting God's beauty of the Hatian people go on around me unnoticed. 

The biggest thing we did was clean Pastor Andy's house this day.  Cleaning a house in Haiti is not an easy process.  In order to clean the floor, we had the opportunity to use a handmade broom.  No vacuum was available, but we didn't seem to notice.  In order to mop and clean the bathroom, we had to go out and get buckets of water from the faucet located outside.  We were thankful for the breeze coming through the limited number of windows because that was our only ventilation since A/C is nonexistent in Haitian homes. 

The big thing I take away from this day is the fact that the children here have very little but make the best with what they do have.  Some of the boys have mastered the art of making kites out of trash.  I was amazed at how they could look all over the compound for materials and after a short period of time craft something that actually worked.  I took this situation and thought about how spoiled my own children are.  I am sure Landon would not be able to make a toy to play with if I gave him a pile of what looks like trash.  I am challenging myself as a parent to downsize the amount of "stuff" my children have and make them more appreciative of what they do have.