Sunday, October 5, 2008

Shrimp Supreme

1 box (6 oz) wild rice mix such as Uncle Ben's
3 oz. light cream cheese
1 box sliced fresh mushroom
1 small red pepper diced (optional)
2 stalks celery, chopped
1 can water chestnuts, chopped
4 green onions, sliced
1 3/4 cup hot water
2 tsp. fresh lemon juice
12 oz. cooked shrimp

Heat oven to 425.
Mix rice mix with seasoning packet and remaining ingredients except the shrimp, in an ungreased 1 1/2 quart dish.
Mix well.
Cover and bake 30 minutes.
Stir in shrimp.
Cover and bake about 5-10 minutes.

(4 servings, 6 points per serving. Serving size: 1 1/2 cups)

Creamy Macaroni and Cheese


  • 1/3 cup finely chopped onion
  • 3-1/2 cups cooked elbow macaroni
  • 1-3/4 cups shredded reduced-fat cheddar cheese
  • 2 tablespoons minced fresh parsley
  • 1/2 cup fat-free evaporated milk
  • 1-3/4 cups 2% cottage cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


In a large microwave-safe bowl, cover and microwave onion on high for 1-1/4 minutes or until tender; drain. Add the macaroni, cheddar cheese and parsley; set aside.
In a blender, combine the milk, cottage cheese, mustard, salt and pepper; cover and process until smooth. Stir into macaroni mixture.
Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Yield: 8 servings.

Nutrition Facts

  • Calories:
  • 229
  • Fat:
  • 6 g

  • Fiber:
  • 1 g

Olive Garden Chicken Vino Bianco


2 tbsp. olive oil
1 lb. boneless, skinless chicken Breasts, sliced into strips
2 tbsp. chopped green onion
1/2 cup finely chopped onion (red)
2 garlic cloves, minced
2 cups sliced mushrooms
1/2 cup white wine
1 cup chopped canned tomatoes, drained
1/4 cup heavy cream
2 tbsp. chopped parsley

Heat oil in non stick skillet over medium high heat. Season the chicken strips with salt and pepper. Brown chicken in hot oil and remove to a plate.
Stir in onions and garlic and cook until tender.
Stir in mushrooms and cook until golden.
Stir in wine an bring to a simmer.
Stir in tomatoes an return to a simmer.
Season with salt and pepper and return chicken to pan. Cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley.
Serve warm over pasta.

Makes 4 servings, 5.3 points per serving. Don't forget to count points for pasta.

Sunday, September 14, 2008

jalapeno cheddar cornbread
(Recipe from The Sister's Cafe)

3 cups flour
1 cup yellow cornmeal
1/4 cup sugar
2 Tb baking powder
2 tsp kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces (2+ cups) aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)
3 Tb seeded and minced fresh jalapeno peppers (2-3 peppers)

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix! Mix in 2 cups of the grated Cheddar, the scallions, and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees. Grease a 9x13x2 inch baking pan. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature. (Warm is best!)
Chicken, Artichoke & Cheese Tortellini Salad

(This recipe comes from Sherri at Taking the Challenge.)


1 Family size pkg cheese tortellini

1/4 - 1/2 lb mozzarella cheese

1 -2 cups leftover chicken, chopped

1 can olives (halved)

1 jar marinated artichokes hearts

1/2 family size bottle Italian dressing

chopped tomatoes (DON'T add these to the whole salad, rather add them at the last minute to individual servings, otherwise your salad won't be good the next day).


Cook tortellini as directed on pkg, drain, and cool. Cut mozzarella cheese into small cubes. Halve the olives. Cut marinated artichoke hearts into bite-size pieces.

Mix tortellini, mozzarella cheese, chicken, artichoke hearts, olives together in large bowl. Pour 1/2 bottle Italian salad dressing over all and gently mix again. Refrigerate for at least three hours to marinate.

Let each individual top their serving portion with fresh, chopped tomatoes.

Yummy and so refreshing on hot summer days. Cook the tortellini in the morning before the house gets hot and marinate early so by dinner time you have a cold, delicious main dish ready to go.

Potato and Turkey Lyonnaise

2 lbs red potatoes, scrubbed and sliced
3/4 tsp. salt
4 tsp. olive oil
10 oz. skinless boneless turkey breast, cut into thin strips
2 onions very thinly sliced
2 tsp chopped rosemary leaves** 1/2 tsp fresh ground pepper
1/4 tsp sugar


1. Cook the potatoes with 1/4 tsp of the salt in water to cover until just tender about 5 minutes. Pour off the water.

2. Heat 2 tsps of the oil in a nonstick skillet. Add the turkey a the remaining 1/2 tsp of salt and saute until the turkey is no longer pink. Transfer to a plate.

3. Heat the remaining 2 tsp of oil in the skillet. Add the onions, rosemary, pepper, and sugar and saute until he onions are softened. Add the potatoes and cook, stirring gently, until they are browned and very tender. Return the turkey to the skillet and heat through.

**Note: if at all possible avoid using dried rosemary in this dish. Its flavor is much more strident than fresh and it has the texture of pine needles.**

Saturday, September 6, 2008

Crockpot Rotisserie Chicken

1 whole chicken
olive oil cooking spray
Lawry’s seasoning salt
aluminum foil

Spray inside of crockpot with olive oil cooking spray. Clean chicken inside and out. Spray chicken with olive oil cooking spray. Sprinkle with seasoning salt. Note: Do not put any water in the crockpot. Roll 3 or 4 wads of aluminum foil into 2”-3” balls and put them in the bottom of the crockpot. Place the chicken, breast side down, on top of these aluminum foil balls.

Cook on HIGH (will not come out the same if cooked on LOW) for 4-6 hours. Remove skin before serving.You have to use the aluminum to get the deli taste. This chicken tastes very close to one you would buy, precooked, in the deli section of your supermarket.

Yield: 1 chicken
Points: 1 point per ounce of chicken

Acorn Squash

(Recipe and Photo from Taste of Home)

Microwave Acorn Squash


  • 2 medium acorn squash
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter
  • 4 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender.
Turn squash cut side up. Fill centers of squash with brown sugar, butter and honey; sprinkle with salt and pepper. Cover and microwave on high for 2-3 minutes or until heated through. Yield: 4 servings.

Nutrition Facts

  • One serving:
  • 1 squash half
  • Calories:
  • 216
  • Fat:
  • 6 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 15 mg
  • Sodium:
  • 200 mg
  • Carbohydrate:
  • 43 g
  • Fiber:
  • 3 g
  • Protein:
  • 2 g

(Recipe and photo from Taste of Home)

Skillet Mac & Cheese


  • 2 cups uncooked elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups half-and-half cream
  • 3/4 pound process cheese (Velveeta), cubed


Cook macaroni according to the package directions. Meanwhile, in a large nonstick skillet, melt butter over medium heat. Stir in flour until smooth. Gradually add cream; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted.
Drain macaroni; add to cheese mixture. Cook and stir for 3-4 minutes or until heated through. Yield: 4 servings.

Nutrition Facts

  • One serving:
  • 1-1/2 cups
  • Calories:
  • 599
  • Fat:
  • 37 g
  • Saturated Fat:
  • 22 g
  • Cholesterol:
  • 128 mg
  • Sodium:
  • 1163 mg
  • Carbohydrate:
  • 40 g
  • Fiber:
  • 1 g
  • Protein:
  • 24 g

Sunday, August 31, 2008

Cheesy Crockpot Chicken


** 2 pounds boneless, skinless chicken breasts
** 1 can cream of celery soup (fat free)
** 1 can cream of mushroom soup (fat free)
** 1 can condensed cheddar cheese soup
** 1/4 tsp. garlic powder
** 1/4 tsp. onion salt
** 1 can of mushrooms or can use fresh sliced
** 8-10 ounces of low-fat or fat-free sour cream


Place chicken in crockpot.
Mix the undiluted soups together with the garlic powder and onion salt and pour over chicken.
Cover and cook on low 6-8 hours.
About fifteen minutes before serving, cut up or shred the chicken and place back in crockpot.
Add sour cream, stir well and low to heat up.

Serves: 8
4.5 weight watcher points (must add points for rice)

Maple Glazed Salmon

Maple-Glazed Salmon

Recipe By :Cooking Light Magazine.
March 2000. Page: 180.

Serving Size : 4

2 tablespoons maple syrup
1 1/2 tablespoons apple juice
1 1/2 tablespoons fresh lemon juice
2 teaspoons hoisin sauce
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons country-style Dijon mustard
1/4 teaspoon five-spice powder
4 salmon fillets (6 ounces, each; about 1 inch thick)
Cooking spray

Hoisin sauce and five-spice powder can be found in the Asian-food sections of large supermarkets.

1. Preheat broiler.

2. Combine the first 7 ingredients in a large zip-top plastic bag. Add the salmon to bag; seal. Marinate in refrigerator 15 minutes.

3. Remove the salmon from the bag, reserving the marinade. Place the salmon fillets, skin sides down, on a broiler rack coated with cooking spray. Broil for 12 minutes or until the fish flakes easily when tested with a fork, and baste the salmon occasionally with the reserved marinade. Yield: 4 servings (serving size: 1 fillet).

Sunday, August 24, 2008

Corn, Avocado & Tomato Salad

(Recipe and Picture from Dara: Chick in the Kitchen)

Ingredients and Directions

I use raw sweet corn for this recipe, which in season (right now! go get some) is just divine. You just stand the cob up on end, and use a large chef’s knife to pare the kernels away from the cob. Make sure you do this inside the dish you’re going to use for the rest of the recipe, so that any liquid released by cutting the corn winds up in your food, not on your cutting board. I’m a tiny bit obsessed with the crunchy texture of the raw corn, especially the way 4 or 5 kernels will hold together off the cob, uniting to create a big chunk of summer goodness.

I use two ears of corn; two avocados, in bite-sized chunks; a half pint of grape tomatoes, halved; the juice of one lemon; and a large handful of cilantro, chopped (you can substitute basil). Mix them all together and serve at room temperature or straight from the fridge.

Lemon-Blueberry Yogurt Loaf

picture and recipe from The Sister's Cafe

1 1/2 cups + 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 1 lemon)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed ("miniature wild blueberries are great for this, and pose the least risk of sinking")
1/3 cup fresh squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

Sunday, August 3, 2008

(Picture and recipe from Shannon!)

1 lb. ground beef
3/4 onion, diced
3 cans diced tomatoes
3 cans chili (I prefer Stagg brand)
3 cups cheddar cheese, grated
8 ounces sour cream
16 ounces spaghetti noodles, cooked
parmesan cheese, grated

In a large stockpot, brown the onion and ground beef.

When beef is thoroughly cooked, add the tomatoes and heat through.

Add the chili, cheddar cheese and sour cream. Stir well and slowly bring to a boil.

Reduce heat and simmer for 30 minutes, stirring occassionally.

Add the cooked spaghetti noodles and combine. Pour into a casserole dish (I usually fill 2 deep 8x8 pans, or a deep 9x13)

Sprinkle with parmesan cheese.

(At this point the dish can be frozen for use within 2 months or refrigerated for baking the next day)

Or it can go straight into the oven at 350 degrees for 30 minutes.

Grilled Pizza Sandwiches
(picture and recipe from Adrianna)

* 14 slices Italian bread
* 7 slices part-skim mozzarella cheese
* 7 slices provolone cheese
* 7 slices tomato
* 4 teaspoons fresh grated Parmesan cheese
* garlic powder
* sandwich sliced pepperoni or canadian bacon (or both if you like)
* soft butter
* Pizza sauce, warmed

Butter 7 slices of bread, lay them out on a large griddle, layer one slice of mozzarella cheese, one slice of tomato, a dash of salt and pepper, the meat or meats, a slice of provolone cheese and top the remaining 7 slices of buttered bread. Lightly sprinkle with garlic powder on both sides while toasting until golden brown and the cheese is melted. (about 3 - 4 minutes on each side) Serve with warmed pizza sauce for dipping.

Cafe Rio

This recipe and picture comes from Shannon and looks divine!

Sweet Pork

3-5 pounds pork tenderloin roast

1 cup salsa (nothing fancy... just Pace or something)

2 cups brown sugar

1 can Dr. Pepper

Combine the salsa, brown sugar and Dr. Pepper in a bowl. Put pork in crock pot and pour liquid over top. Set crock pot to low and cook for 8 hours. When cooked, remove pork from crock pot, put in large bowl and use forks to pull pork apart into small strings. Transfer sauce from crock pot to sauce pan and add 2 tsp cornstarch. heat till thickened. Pour desired amount of sauce over pork and combine.

Creamy Tomatillo Ranch Dressing

3 large tomatillos (canned or fresh)

1 cup buttermilk

1 cup packed fresh cilantro leaves

1 cup mayo

1 envelope buttermilk ranch dressing mix (Hidden Valley)

1 clove garlic, minced or crushed

juice from one lime

2 tsp sugar

1 1/2 Tbsp canned diced jalapeno peppers (more or less to taste)

Combine all ingredients in blender and combine till thick and creamy. Refrigerate for an hour or so to let flavors meld. Dressing can be saved in airtight container for about 3-4 days in refrigerator.

This is a layered salad and so you will also need the following, and should layer in this order:

  • Warm Tortilla (I like to buy the uncooked tortillas in Costco's refrigerated case and cook them fresh for this salad, but any tortilla will do)
  • Cooked white rice
  • Warmed Pinto or black beans (your preference)
  • Sweet Pork (from recipe above)
  • thinly sliced romaine lettuce
  • diced tomatoes
  • glob of guacamole
  • glob of sour cream
  • tortilla strips
  • sprinkling of grated cotija cheese
  • and of course the dressing (I usually serve on the side)

I saw this other recipe for the dressing over at Maries and I may make this one because it doesn't use tomatillos.

Cafe Rio House Dressing

1/2 Buttermilk ranch packet (make as per directions)
1 tomatillo or 1/4 c. green salsa
1/4 bunch cilantro
1 garlic clove
Juice of 1/2 lime
few drops of green tobasco sauce

Sunday, July 27, 2008

Crash Hot Potatoes

  • Crash Hot Potatoes

  • 16 small, round potatoes
  • salt
  • 1 tbsp extra virgin olive oil
  • 1 tsp Kosher salt
  • freshly ground black pepper
  • 1 tbsp fennel or caraway seeds-(optional)
  • 1 tbsp thyme or rosemary sprigs (I will use Rosemary)
  1. Heat oven to 230 or 250C - yes, hot. Don't peel the potatoes. Just bung them into a pot of salted water, bring to the boil, and simmer for around 15 minutes until they'll take a skewer without too much resistance. They should be just about cooked, without being soft.
  2. Drain, and arrange on a lightly oiled baking tray or sheet. Use a potato masher to squash each potato flat, until it is twice its original diameter. (could use bottom of glass)
  3. Brush the tops with olive oil, and scatter with sea salt, pepper, fennel seeds and thyme.
  4. Bake on the top shelf of the oven for 20 to 25 minutes until terminally crisp and golden. Serve hot.
From Confessions of a Pioneer Woman


  • 1/4 cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1/4 teaspoon ground black pepper
  • 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 cloves garlic
  • 5 small onions, cut into 2 inch pieces
  • 2 red bell peppers, cut into 2 inch pieces
  • skewers


  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Saturday, July 26, 2008

Sticky Coconut Chicken

Sticky Coconut Chicken
from Leigh Anne

6-8 boneless, skinless chicken thighs
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Sidenote: I used the extra coconut milk left in the can as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum!


Photo & Recipe from Cafe Johnsonia

4 servings

1, 7 oz. package Fideos (or broken spaghetti noodles)
1-2 Tbsp. butter, olive oil, or canola oil (or a combination)
2-3 cups chicken broth (or water and bouillion cubes)
1/2 cup mild or medium salsa (go for mild if you don't like it spicy)

Heat a large skillet over medium-high heat. Add the butter or oil. After the butter starts to foam, or the oil starts to "shimmer", add the fideos.
Cook, stirring constantly, until most of the noodles are golden brown.

Add 2 cups of the chicken broth and bring to a simmer over low heat.
Cook until tender, adding more chicken broth, if necessary, as it is absorbed by the noodles.
When most of the liquid has been absorbed, take the pan off the heat and stir in the salsa. Let the noodles sit for about 10 minutes to allow the excess liquid to be absorbed.
Serve warm.

Optional toppings--shredded cheese, hot sauce, sour cream, chopped cilantro, olives, etc.

Lemony Lemon Muffins

Lemony Lemon Muffins
makes 24 muffins

For the muffins:
3 cups all purpose flour
2 cups sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 cup plain yogurt
1 cup butter, melted
1 1/2 tablespoons grated lemon peel
1 tablespoon lemon juice

For the streusel:
1/2 cups all purpose flour
1/2 cup sugar
2 tablespoons cold butter

For the glaze:
1/2 cup confectioners' sugar
2 tablespoons lemon juice

1. In a large bowl, combine the flour, sugar, baking soda and salt. Set aside. In a medium bowl, whisk together the eggs, yogurt, butter, lemon peel and lemon juice. Stir the wet ingredients into the dry ingredients. Mix, just until moistened. Grease or paper line muffin cups and fill the batter 3/4 full.
2. In a small bowl, combine flour, sugar and butter. Using your hands or a pastry blender, mix until it resembles coarse crumbs. Sprinkle the streusel over the batter.
3. Bake muffins at 350 degrees for about 22 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes and remove onto a wire rack.
4. Mix together the confectioners' sugar and lemon juice and drizzle over muffins.

From Stephanie's Kitchen

BBQ Chicken Salad

BBQ Chicken Salad with with Ranch Dressing

(Recipe from Picky Palate)

3 cups thinly sliced green leaf lettuce

1/4 cup corn

1/4 cup black beans

8 grape tomatoes, halved or cut chopped whole tomato

1 cooked grilled chicken breast

1/4 cup BBQ sauce

1/4 cup shredded mozzarella cheese

1/4 cup ranch dressing

Place lettuce in a bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.

Drizzle ranch dressing over the salad and serve.

Grilled Salmon With Orange Glaze

1/2 cup orange marmalade
2 teaspoons sesame oil
2 teaspoons soy sauce
1/2 teaspoon fresh ginger root, grated
1 clove garlic
3 tablespoons white rice vinegar
1 pound boneless salmon fillet, cut into 2 equal pieces
6 scallions, thinly sliced - use some of the green
1 tablespoon toasted sesame seeds

Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush orange glaze on each side of salmon and grill about 5 minutes on each side. Top with scallions and sesame seeds and serve.

Serves 2.

Recipe from Dawn's Recipes

Chocolate Chip Cookies

Thick and Chewy Chocolate Chip Cookies
From Cook's Illustrated
Makes about 30 cookies

2 1/8 c bleached all-purpose flour (about 10.5 oz)
1/2 t table salt
1/2 t baking soda
12 T unsalted butter, melted and cooled slightly (I don't use unsalted butter because I never buy it - salted butter works just fine in this recipe when I use it!)
1 c brown sugar (7 oz)
1/2 c sugar (3.5 oz)
1 large egg
1 large egg yolk
2 t vanilla
1-2 c chocolate chips (I use a full 12 oz. package of semisweet chips)

Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

Form dough into balls (I use my handy-dandy cookie scoop - the original recipe has intricate dough-forming instructions so go here if you want to do it that way) and place on parchment or silpat-lined cookie sheets. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)

Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes - these cookies really do need longer baking time than most average cookie dough recipes). Frozen dough requires an extra 1 to 2 minutes baking time. Cool cookies on cookie sheets. Serve or store in airtight container.

Zucchini Bread

Zucchini Bread
1 cup white sugar
1 cup brown sugar
3 eggs, beatn
1 cup canola oil
3 tsp vanilla
2 cups zucchini, shredded

Stir and add:
2 cups flour
1 cup whole wheat flour
1 tsp salt
1 tsp soda
2 tsp cinnamon
1/2 tsp baking powder

Pour into two bread pans sprayed with pam. Bake at 325 for 1 hour.

Recipe from The Sister's Cafe

Sunday, July 6, 2008

Honey Lime Chicken Enchiladas

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used a rotisserie chicken)
8-10 flour tortillas (I made 7, I really filled the shells)
1 pound monterey jack cheese, shredded (I only had cheddar)
16 ounces green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top

Fuss-Free Ravioli and Cheese Bake

1 jar pasta sauce
1 can diced tomatoes, undrained
1 can 25%-less-sodium beef broth
1/4 cup KRAFT Zesty Italian Dressing
2 pkg. (350 g each) fresh cheese-filled ravioli
1 cup 4 cheese Italiano Shredded Cheese

PREHEAT oven to 375°F. Combine pasta sauce, tomatoes, broth and dressing in 13x9-inch baking dish. Add ravioli; mix lightly. Cover with foil.

BAKE 50 min. or until ravioli are tender.

REMOVE foil; stir. Sprinkle with cheese. Let stand 5 min. or until cheese melts.

Crockpot Cheesy Chicken Spaghetti

Crockpot Cheesy Chicken Spaghetti
Serves 12 ( one cup each)

16 oz. dry spaghetti, cooked
1 lb. Velveeta Light (2%)Cheese
2 cups cooked, chopped chicken (I use white meat only)
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
1 can of petite diced tomotoes
1 4oz. can of mild green chilies
4 oz can mushroom stems & pieces, drained
1/2 cup water
1 small onion, diced--or less, to taste
salt & pepper to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slowcooker and stir to mix well. Cook on LOW for 2-3 hours. Stir before serving.

Salsa Chicken

Slow-Cooker Salsa Chicken


4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream


Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat, cut up chicken pieces, and stir in sour cream.
Serve with rice.

Taco Salad

Taco Salad -

You can adjust the recipe for size, this amount serves about 6!

A head of shredded lettuce
2 cups shredded cheddar cheese
1/4 onion, chopped
1 lb. ground beef, browned and drained with
1 packet taco seasoning
2 cups tri colored Rotini noodles
1 bottle Western dressing

Optional: tomatoes, red pepper (chopped), avocados, sliced olives, sour cream
Add crushed Doritos (we use Nacho Cheese flavored) and dressing just before serving

(I substitute taco cooked chicken!)

Sunday, June 29, 2008

Shockingly Simple French Dip Sandwiches

1 pot roast, anywhere from 2 to 4 pounds
1 green pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced mozzarella slices
1 McCormick Au Jus sauce packet (found in the gravy mix aisle, I used Western Family brand)
Rolls /buns

In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast (my roast was still partly frozen). Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 8 hours). One hour before you plan to eat, shred the beef then slice the peppers and onions and add to crockpot. When it is finished, remove meat and veggies with a slotted spoon. Place mozzarella slices on buns and put under low broil until cheese is melted and lightly browned. Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.

Bowtie Chicken Salad

1 1/2 cups uncooked bow tie pasta
1 1/2 cups rotini pasta
1 1/2 cups diced cooked chicken
1 (20 oz can) pineapple, drained
1 cup red grapes, sliced in half
2 ribs of celery, diced
3 green onions, diced
1 cup craisins
1 cup cashews (if desired)
1/2 cup sugar
1 cup mayonnaise

Cook pasta according to package directions. Drain and cool pasta. To large bowl, add pasta, chicken, pineapple, grapes, celery, onion, and craisins. In a separate bowl mix sugar and mayo. Pour over pasta mixture and toss. Refrigerate for 2 hours before serving. Mix in cashews just before serving.

Lime Chicken Tacos

1-1/2 pounds boneless skinless chicken breasts
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn
1 cup chunky salsa
12 flour tortillas (6 inches), warmed
Sour cream, shredded cheddar cheese and shredded lettuce,sliced olives, and avocados, optional

Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired. Yield: 12 tacos.

Sunday, May 25, 2008

Crock Pot Beef & Noodles


2 lbs stew meat, cut into 1-inch pieces
1 large can mushrooms
2 tbsp chopped onion
2 cloves garlic, minced
1 tsp salt
1 tsp dried oregano leaves
1/2 tsp pepper
1/4 tsp dried marjoram leaves
1 bay leaf
1-1/2 c. beef broth
1/3 c. dry sherry
1 (8-oz) container sour cream
1/2 c. all-purpose flour
1/4 c. water

4 c. hot cooked noodles


Brown beef in skillet. Discard fat. Mix beef, mushrooms, onion, garlic, salt, oregano, pepper, marjoram and bay leaf in slow cooker. Pour in beef broth and sherry. Cover and cook on LOW 8 hours. Discard bay leaf. Stir sour cream, flour and water in small bowl. Stir about 1 cup liquid from slow cooker into sour cream mixture. Return mixture to slow cooker. Cover; cook on HIGH 30 minutes or until thickened. Serve with noodles. Serves 8.

Maple-Flavored Barbecue Chicken

1 c. ketchup
1/2 c. maple flavored syrup
2 tbsp. prepared mustard
2 tbsp. Worcestershire sauce
2 tsp. lemon juice
1/2 tsp. chili powder
1/4 tsp. garlic powder
4 boneless, skinned chicken breasts

Place all ingredients in slow cooker/Crock Pot and cook on low for about 7 to 8 hours or until chicken is done. Remove meat, shred and return to sauce. Place on buns for sandwiches or serve over hot rice. Serves 4 to 6.

Cantonese Pork Crock Pot Recipe

1-1/2 lb pork steak ½" thick cut into strips
2 tbsp. oil
1 onion large, sliced
3 sliced green onion
1 green pepper small cut into strips
1 can sliced waterchestnuts
1 4 oz mushroom, drained
1 8 oz tomato sauce can
3 tblsp. brown sugar
1-1/2 tbsp. vinegar
1-1/2 tsp salt
2 tsp Worcestershire sauce
Bean Sprouts

Brown pork in oil in skillet. Drain on double paper towel. Place pork strips and all remaining ingredients, except bean sprouts into the crock pot. Cover and cook on low for 6 to 8 hours (high 4 hr) Add bean sprouts about 15 to 30 minutes before serving. Serve over hot rice.

Marinated Ham Sandwiches


1/2 c packed light brown sugar
3/4 Tbsp dry mustard
1.5 Tbsp. Worcestershire sauce
2 cloves of garlic, minced
1.5 Tbsp. jar horseradish
6 ounces grapfruit juice
2 lbs shaved ham
10 sandwich buns

Combine the brown sugar, mustard, Worcestershire sauce, garlic, horseradish and grapefruit juice in a slow cooker. Add the ham and cook on Low for 4 hours. Serve on sandwich buns. Serves 10

Sunday, May 18, 2008

Calypso Coleslaw

  • 4 cups shredded cabbage
  • 1 can (11 ounces) Mexicorn, drained
  • 1/2 cup finely chopped onion
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons sliced ripe olives
  • 1 cup mayonnaise
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 4 teaspoons prepared mustard
  • 1/2 teaspoon celery seed

In a large bowl, combine the cabbage, corn, onion, cheese and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Chill until serving. Yield: 6 servings.

Crockpot Garlic Chicken Spaghetti

I got this recipe from Annie and it is yummy!
Garlic Chicken
chicken breasts (I use frozen
boneless skinless)
several cloves of
Italian spices (tone's spicy
spaghetti seasoning)
ragu roasted garlic spaghetti
whole wheat pasta (I use
olive oil
fresh parmesan cheese
I lay the chicken breasts in the bottom of my crockpot, add a few pinches of kosher salt, press several cloves of garlic, then add a spice called spice for spaghetti that I buy in a big container at Sams wholesale club (you could use basil and oregano and a little red pepper flakes too though), pour the sauce over the top... I use one jar for just us and two if we have guests. I let this cook on low all day and then prepare the whole wheat pasta, drain it and put a drizzle of olive oil and a clove of garlic pressed into it and stirred while hot, I serve the chicken over the garlic pasta with freshly grated parmesan cheese over the top.

chicken Paprikash

Crockpot Chicken Paprikash

1 serving cooking spray, or enough to coat skillet
2 c. mushrooms, coarsely chopped
1 small onion, chopped
1 garlic clove, minced
1 small sweet red pepper, diced
1 tsp. paprika
3/4 tsp. table salt
1/2 tsp. black pepper
1/2 c. canned chicken broth
1 lb. uncooked chicken breast, boneless, and skinless
1 T. flour
1/2 c. fat-free sour cream

Coat a non-stick skillet with cooking spray, and heat.

Add mushrooms, onion, garlic and pepper. Saute 5 mins.

Stir in paprika, salt, and pepper. Cook 30 secs more.

Spoon mixture into a 4-5 qt. crockpot. Add broth.

Cut each chicken breast into 4 long strips, and add to slow cooker.

Cover, and cook on low setting for 5-6 hrs.

Stir together flour and sour cream in a cup.

Stir into chicken mixture.

Cover, and cook on low, until the mixture is thick and hot, about 10
mins. more.

Makes about 2 c. per serving.

Serving = 4 Points
Makes 4 servings

Slow Cooker Sloppy Joes

  • 1-1/2 pounds ground beef
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 bottle (12 ounces) chili sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 hamburger buns, split
In a large skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker.
Stir in the chili sauce, brown sugar, pickle relish, Worcestershire sauce, salt and pepper. Cover and cook on low for 3-4 hours or until flavors are combined. Spoon 1/2 cup beef mixture onto
each bun. Yield: 8 servings.

Sunday, April 20, 2008

Beef Fried Rice

1 tablespoon plus 1 teaspoon olive oil, divided
3 eggs, lightly beaten
3 boneless beef petite sirloin steaks (5 ounces each), cut into thin strips
2-1/2 cups coleslaw mix
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1/2 cup chopped onion
4 cups cold cooked instant rice
3 tablespoons butter, cubed
3 tablespoons soy sauce
1/8 teaspoon pepper

In a large skillet or wok, heat 1 tablespoon oil until hot. Add eggs; cook and stir over
medium heat until completely set. Remove and keep warm. In the same pan, stir-fry the
beef, coleslaw, asparagus and onion in remaining oil for 4-6 minutes or until vegetables
are crisp-tender. Add rice and butter; cook and stir over medium heat for 1-2 minutes
or until heated through. Add eggs; stir in soy sauce and pepper.

Yield: 6 servings.

Prosciutto Tortellini

1 package (19 ounces) frozen cheese tortellini
1 tablespoon all-purpose flour
1 cup half-and-half cream
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
10 thin slices prosciutto, chopped
1 package (10 ounces) frozen peas
1/4 teaspoon white pepper

Cook tortellini according to package directions. Meanwhile, in a large skillet, combine
flour and cream until smooth; stir in the cheeses. Bring to a boil; cook and stir for 2
minutes or until thickened. Reduce heat. Drain tortellini; add to the cheese sauce.
Stir in the prosciutto, peas and pepper. Cook for 5 minutes or until heated through.

Yield: 4 servings.

Ham 'n' Cheese Pasta


3 cups uncooked bow tie pasta
3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons butter
1 teaspoon minced garlic
2 tablespoons all-purpose flour
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 to 1/4 teaspoon dried thyme
2 cups milk
2 cups (8 ounces) shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 pound sliced deli ham, chopped

Cook pasta according to package directions, adding asparagus during the last 3 minutes.
Meanwhile, in a large saucepan, melt butter; add garlic. Stir in the flour, onion powder,
pepper and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2
minutes or until thickened. Reduce heat. Add cheeses; stir until melted. Stir in ham;
heat through. Drain pasta and asparagus; toss with cheese mixture.

Yield: 4 servings.

Maple-Glazed Chicken

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
1/2 teaspoon cornstarch
1/2 cup apple cider or unsweetened apple juice
2 tablespoons maple syrup
1/2 teaspoon onion powder

Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large
skillet, cook chicken in oil for 5-6 minutes on each side or until juices run
clear. Remove and keep warm. Meanwhile, in a small bowl, combine
cornstarch and cider until smooth. Stir in syrup and onion powder; add to
skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add
chicken and turn to coat.

Yield: 4 servings.

Chicken Merlot With Mushrooms

5-1/4 cups sliced fresh mushrooms
1 cup chopped onion
2 teaspoons minced garlic
3 pounds boneless skinless chicken thighs
1 can (6 ounces) tomato paste
3/4 cup chicken broth
1/4 cup Merlot wine or additional chicken broth
2 tablespoons quick-cooking tapioca
2 teaspoons sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
Hot cooked pasta, optional

Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken. In a
small bowl, combine the tomato paste, broth, wine or additional broth, tapioca, sugar,
basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until
chicken is tender. Sprinkle with Parmesan cheese. Serve with pasta if desired.

Yield: 5 servings.

Sunday, March 16, 2008

Chicken Lettuce Wraps-- 2 recipes

--4 chicken breast halves or 10-12 chicken breast tenders
--5 chopped cloves of garlic
--1/2 chopped onion
--1/4 cup soy sauce (if gluten free, go for La Choy or Tamari wheat free)
--1/4 cup white wine
--1/2 t ginger
--dash of allspice (or a dash each of cloves, cinnamon and black pepper)
--2 T balsamic vinegar

The Directions:
--chop up chicken into teeny tiny chunks. After I compiled my concoction, I googled how to "really" make this and discovered that most recipes call for ground chicken, turkey, or pork. That probably would have been easier. And I wouldn't have had to sterilize myself quite as much afterwards.

--chop up the onions and garlic, dump into crockpot on top of the meat
--in a mixing bowl, mix the liquid and spices
--pour sauce on top of meat

cover and cook for 4-6 hours on high, 6-8 on low. I did stir this a few times to break up the chicken--it wanted to stick together at first.

--serve over lettuce leaves. I chose Romaine, because Trader Joe's sells them already separated and it makes me happy.

These tasted great. I would have liked a bit more crunch, though, and will add some water chestnuts and green onion next time.

(Recipe from Stephanie and can be found here on her blog.)

Here is a different recipe:

1 tablespoon vegetable oil

1 pound boneless, skinless chicken breasts, cut into 1/4-inch slices

1/2 cup prepared stir fry sauce

1 head butter, bibb or green leaf lettuce, cored and washed well

1 cup shredded carrots

1 cup broccoli coleslaw or shredded broccoli stems

1 cup Oriental salad dressing

Heat the oil in a large skillet or wok over medium high heat. When the oil is hot, add the chicken and saute, stirring constantly, for 3 to 5 minutes. Add the stir-fry sauce and continue cooking, stirring constantly, until chicken is done.

Place chicken on a large platter along with the lettuce leaves, shredded carrots and shredded broccoli. Serve the Oriental dressing in a bowl on the side for dipping and allow each person to place the desired amount of chicken and vegetables in the center of a lettuce leaf. Roll up, and dip in the dressing as desired.

Makes 4 servings.

For the lettuce, choose butter, bibb or green leaf lettuce. Purchase stir-fry ready chicken or quickly slice boneless, skinless chicken breasts yourself. Look for bagged shredded carrots and broccoli slaw in the produce section.

I chose a spicy stir fry sauce made by House of Tsang when making this dish for my family, but many varieties are on the market. If your family prefers milder sauces over a hot-and-spicy blend, look for a sauce flavored with ginger. There were at least three brands of stir-fry sauces and glazes available at my local grocery store.

The dipping sauce I selected was an Oriental dressing from Wish-Bone, but other brands are available.

Quickly saute the chicken breast strips in a bit of vegetable oil, then add half a cup of the sauce and cook until the chicken is done. Then place the chicken and shredded vegetables on a large platter with the lettuce leaves and let everyone prepare their own wrap.

If you think lettuce wraps are a bit exotic for your family, substitute flour tortillas for the lettuce leaves to make something similar to Chinese Mu Shu chicken. And, feel free to personalize your lettuce wraps by adding cooked Oriental rice noodles, white rice or other vegetables.

Creamy Tortellini Alfredo

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup water
2 pkg. (9 oz. each) refrigerated cheese tortellini
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup frozen peas
3/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend
6 slices OSCAR MAYER Bacon, cooked, drained and crumbled

POUR broth and water into large saucepan; stir. Bring to boil on medium-high heat. Add tortellini. Reduce heat to medium-low; cover. Simmer 8 to 9 min. or until tortellini is tender. (Do not drain.)

ADD cream cheese and peas; stir. Heat 2 to 3 min. or until cream cheese is completely melted, stirring occasionally.

STIR in shredded cheese and bacon.

Prepare as directed with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.

Substitute 4 cups fresh baby spinach leaves for 1 cup frozen peas and stir in 1/4 cup sun-dried tomatoes packed in oil, drained with the shredded cheese.

How to Warm the Pasta Serving Bowl
Few things lose heat faster than hot cooked pasta served in a cold bowl. To help keep cooked pasta hot, preheat the serving bowl by pouring hot water into the empty bowl and letting it stand for a minute to warm up. Drain water and fill with cooked pasta just before serving.