Best Home Cooked Recipes

WEIGHT WATCHERS EASY HAM CASSEROLE

2011-02-12T04:26:00.003-06:00

INGREDIENTS

1 1/2 cups milk
1 (10 3/4 oz) can condensed
cream of celery soup

2 cups diced cooked ham
1 cup dry elbow macaroni
1 (4 oz) can sliced mushrooms, drained
2 tbsp diced pimiento
1/2 cup chopped onions
1/2 cup shredded American cheese

DIRECTIONS

1. Preheat oven to 375 F.
In an ungreased 2 quart casserole, gradually stir milk into soup. Stir in ham, macaroni, mushrooms, pimiento and onion.

2. Bake covered about 40 minutes or until macaroni is tender. Sprinkle with cheese. Bake uncovered about 10 minutes more or until cheese is melted. Let stand 10 minutes before serving.

Yield: 4 Servings Serving Size= 1/4 of Recipe

Weight Watchers Points Plus = 9 per serving

Nutrition Information

Calories---------------------------------341
Fat--------------------------------------12 g
Cholesterol---------------------------61mg
Carbs------------------------------------33g
Sugar-------------------------------------7g
Fiber--------------------------------------2g
Protein----------------------------------26g
Percent Daily Values are based on a 2,000 calorie diet.

WEIGHT WATCHERS 8 Points Plus TURKEY CHILI

2011-02-10T04:58:00.004-06:00

INGREDIENTS

1 tbsp vegetable oil
1 lb ground turkey
1 large onion, chopped
2 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano, crushed
1/2 tsp black pepper
1/4 tsp garlic powder
1 3/4 cups chicken broth
1 cup picante sauce
1 tbsp sugar
1 (15 oz) can black beans, rinsed and drained
1 (15 1/4 oz) can whole kernel corn, drained

DIRECTIONS

1. Heat the oil in a 4 quart saucepan over medium high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is cooked through, stirring often to separate meat.

2. Stir into the sauce pan; broth, picante sauce, sugar, beans and corn and heat to a boil. Reduce heat to low. Cover and cook 30 minutes, stirring occasionally.

Yield: 6 servings Serving Size=1 1/4 cups

Weight Watchers Points Plus = 8 Per Serving

Nutrition Information

Calories---------------------------298
Fat--------------------------------11 g
Cholesterol--------------------58 mg
Carbs-----------------------------31 g
Fiber-------------------------------8 g
Protein---------------------------22 g

WEIGHT WATCHERS 10 Points Plus PIZZA PASTA PIE

2011-02-08T16:39:00.003-06:00

INGREDIENTS

Vegetable cooking spray
1 tbsp vegetable oil
1 large onion, chopped (about 1 cup)
1 cup sliced mushrooms
1 egg, beaten
1/4 cup milk
1/2 of a (16 oz) bag tri-color or plain rotini
pasta, cooked and drained

1 cup shredded part skim mozzarella cheese
1 1/2 cups Prego® Traditional Italian Sauce or
Tomato Basil & Garlic Italian Sauce

DIRECTIONS

1. Preheat oven to 350° F.
Spray a 12 inch pizza pan with the cooking spray.

2. Heat the oil in a 12 inch skillet over medium heat.
Add onion and mushrooms. Cook until tender and liquid is evaporated, stirring occasionally.
Remove skillet from heat.

3. Stir the egg, milk, pasta and 1/2 cup cheese in a medium bowl.

Spread the pasta mixture onto the pizza pan.

4. Place in oven and bake 20 minutes.

Spread the sauce over pasta crust. Top with onion mixture.
Sprinkle with remaining cheese.

5. Bake 15 minutes or until cheese is melted.
Let stand 5 minutes before slicing.

Yield: 4 (1 1/4 cup) Servings

Weight Watchers Points Plus+ =10 Per Serving

Nutrition Information

Calories--------------------403
Fat-------------------------13 g
Cholesterol--------------72 mg
Carbs----------------------53 g
Fiber------------------------5 g
Protein--------------------17 g

WEIGHT WATCHERS 4 Points Plus SHRIMP APPETIZER

2011-02-08T05:19:00.004-06:00

INGREDIENTS

2 tbsp kiwi fruit, fine chopped
1 tbsp lime or lemon zest
1/4 cup lime or lemon juice
1/4 cup vegetable or olive oil
3 garlic cloves, minced
1/2 tsp salt
1/4 tsp cracked black pepper
A few drops hot sauce
1 lb peeled, deveined and
cooked medium shrimp(about 24)

1 cup kiwi fruit and cut up
1 cup mango, peeled, pitted, and cut up
Lime or lemon wedges, optional

DIRECTIONS

1. For marinade:
In a small bowl, whisk together 2 tbsp kiwifruit, lime peel, lime juice, oil, garlic, salt, black pepper and hot sauce. Reserve 2 tbsp of the marinade;
cover and refrigerate.

2. Rinse shrimp; pat dry. Place shrimp in a plastic bag set in a shallow dish.
Pour the remaining marinade over shrimp in bag; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning the bag occasionally.

3. To serve, drain shrimp discarding marinade. Toss reserved 2 tbsp marinade
with 1 cup kiwifruit and mango. Serve fruit with shrimp.
If desired, serve with lime wedges.

Yield: About 8 servings Serving size: (3 shrimp per person)

Weight Watchers Points Plus = (4) Per Serving

Nutritional Information

Calories 149
Total Fat (g)8
Saturated Fat (g)1
Monounsaturated Fat (g)5
Polyunsaturated Fat (g)1
Cholesterol (mg)111
Sodium (mg)229
Carbohydrate (g)8
Total Sugar (g)5
Fiber (g)1
Protein (g)12
Vitamin C (DV%)56
Calcium (DV%)4
Iron (DV%)11
Percent Daily Values are based on a 2,000 calorie diet.

WEIGHT WATCHERS 10 Points Plus SMOTHERED PORK CHOPS

2011-02-07T12:05:00.003-06:00

INGREDIENTS

(6) 1/2 inch thick bone in pork chops
1 pkg SHAKE 'N BAKE Original Pork
Seasoned Coating Mix

2 large onions, sliced
1 tbsp cooking oil
1 (12 oz) jar pork gravy

DIRECTIONS

1. Preheat oven to 375º F.

2. Coat chops with coating mix as directed on package;
place in a13 x 9 inch baking pan.

3. Toss onions with oil; place over chops.

4. Bake 30 minutes. Top with gravy and cover.
Bake 15 minutes or until chops are done (160º F.)

Yield: 6 servings

Serving size = 1 Pork chop and about 2 oz gravy

Weight Watchers Points Plus+ =10 per serving

Nutrition Information

Calories------------------390
Cholesterol------------70mg
Carbs--------------------18 g
Fiber----------------------1 g
Fat-----------------------25 g
Protein------------------21 g

WEIGHT WATCHERS 5 Points Plus EGGS RANCHERO

2011-02-07T05:49:00.007-06:00

INGREDIENTS

Cooking Spray
2 cups cholesterol free egg substitute
1 cup 2% cottage cheese
1 bell pepper, chopped
1/2 cup chopped onions
1/2 cup shredded 2% mild cheddar cheese

1/2 cup thick and chunky style salsa

DIRECTIONS

1. Beat egg substitute and cottage cheese with wire whisk
until well blended; set aside.

2. Cook vegetables in medium nonstick skillet sprayed with cooking
spray on medium high heat 2 to 4 minutes or until crisp tender, stirring occasionally.

3. Add egg mixture and cheddar cheese; cook on medium heat
8 to 10 minutes or until egg mixture is set, stirring frequently.
Serve topped with salsa.

Yield: 4 Servings Serving Size: 1/4 of Recipe

Weight Watchers Points Plus+ =5 Per Serving

Nutrition Information

Calories---------------------------220
Cholesterol---------------------20mg
Fiber-------------------------------1 g
Fat---------------------------------8 g
Carbs---------------------------- 10 g

Protein-------------------------- 25 g

EASY CHICKEN NACHOS

2011-02-05T06:18:00.005-06:00

INGREDIENTS
1/2 cup chunky salsa
1 can condensed cheddar cheese soup
1 (12.5 oz) can white chunk chicken
breast in water, drained

1 (10 oz) bag tortilla chips

Chopped tomatoes
Sliced green onions
sliced, pitted ripe olives

DIRECTIONS

1. Heat salsa, soup and chicken in a 1 quart sauce pan
over medium heat until mixture is hot and bubbling, stirring often.

2. Spoon chicken mixture over the chips.
Top with the tomato, onion and olives.

Yield: About 6 Servings

Nutritional Information

Calories--------------------------331
Carbs----------------------------38 g
Cholesterol--------------------28mg
Fat-------------------------------14 g
Fiber------------------------------3 g
Protein--------------------------14 g

WEIGHT WATCHERS 6 Points Plus ITALIAN STUFFED PEPPERS

2011-02-04T04:24:00.004-06:00

INGREDIENTS

1/2 cup uncooked quick brown rice
1 lb extra lean ground beef
3 cups Prego® Heart Smart
Traditional Italian Sauce

6 medium bell peppers
1 cup shredded fat free mozzarella cheese

DIRECTIONS

1. Cook the rice without salt or butter according to
package directions.

2. Cook beef in 10 inch skillet over medium high heat until well browned, stirring often to break up the meat. Pour off any fat.

3. Stir 2 cups of the sauce and all the rice into the skillet.

4. Cut each pepper in half lengthwise. Discard seeds and white membranes. Place the empty pepper shells in a 17 by 11 inch roasting pan.

5. Spoon the beef mixture into pepper shells. Pour the remaining sauce over the filled peppers. Cover the pan.

6. Bake at 400°F. 45 minutes or until peppers are tender.
Top with cheese. Let stand 5 minutes or until cheese is melted.

Yield: 6 servings Serving Size= (2 )Pepper Halves Per Person

Weight Watchers Points Plus+ = 6 Per Serving

Nutritional Information

Calories------------------------251
Fat-------------------------------6 g
Carbs---------------------------26 g
Fiber-----------------------------6 g
Protein-------------------------24 g

EIGHT LAYER GROUND BEEF CASSEROLE

2011-02-03T11:52:00.003-06:00

INGREDIENTS

3 cups dried medium noodles
2 (8 oz) cans tomato sauce
1 tsp dried basil, crushed
1/2 tsp sugar
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 (8 oz) carton sour cream
1 (8 oz) bar cream cheese, softened
1/2 cup milk
1/3 cup chopped onion
1 (10 oz) box frozen chopped spinach,
cooked and well drained

1 cup shredded Cheddar cheese

DIRECTIONS

1. Grease a 2 quart casserole or 2 quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.

2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt and pepper into skillet. Bring to a boil; reduce heat. Simmer, uncovered for 5 minutes.

3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion.
In prepared casserole or baking dish, layer half the noodles (about 2 cups), half the meat mixture
(about 1 1/2 cups), half of the cream cheese mixture (about 1 cup) and all the spinach. Top with remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.

4. Cover casserole or baking dish with lightly greased foil. Bake in 350 F. oven about 45 minutes or until heated through. Uncover and spread with remaining cream cheese mixture. Sprinkle with cheddar cheese. Bake uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

Yield: 8 servings

Nutrition Information
Calories472
Total Fat (g)30
Saturated Fat (g)17
Cholesterol (mg)127
Sodium (mg)683
Carbohydrate (g)25
Fiber (g)3
Protein (g)27
Percent Daily Values are based on a 2,000 calorie diet.

EASY GREEK CHICKEN CASSEROLE

2011-02-03T07:06:00.003-06:00

INGREDIENTS

Nonstick cooking spray
4 cups chopped cooked chicken or turkey
3 medium zucchini, halved lengthwise
and cut into 1/2 inch pieces

1 (10 3/4 oz) can condensed cream
of chicken soup

1/2 cup chopped red onion
1/2 cup chicken broth
1 1/2 tsp Greek seasoning
2 garlic cloves, minced
2 (6 inch) pita bread rounds, cut into
bite size wedges

3 medium Roma tomatoes, chopped
1 cup crumbled Feta cheese
1/2 cup pitted Kalamata olives, sliced

DIRECTIONS

1. Preheat oven to 350 F. In a large bowl combine chicken, zucchini, soup, onion, broth, 1 tsp of the Greek seasoning and the garlic. Transfer mixture to an ungreased 3 quart rectangular baking dish.

2. Coat pita wedges with cooking spray; sprinkle with the remaining 1/2 tsp Greek seasoning. Sprinkle pita wedges, tomatoes, cheese and olives on top of chicken mixture. Bake uncovered about 20 minutes or until heated through.

3. Divide casserole into 4 equal sized servings.

Yield: 4 Servings Serving size= 1/4 of recipe.

Nutrition Information

Calories584
Total Fat (g)26
Saturated Fat (g)10
Monounsaturated Fat (g)6
Polyunsaturated Fat (g)3
Cholesterol (mg)165
Sodium (mg)1602
Carbohydrate (g)34
Total Sugar (g)6
Fiber (g)4
Protein (g)52
Vitamin C (DV%)40
Calcium (DV%)26
Iron (DV%)16
Percent Daily Values are based on a 2,000 calorie diet.

WEIGHT WATCHERS 6 Points Plus CHICKEN HOT WINGS

2011-02-02T05:23:00.003-06:00

INGREDIENTS

12 chicken wings or 24 drumettes
1 (16 oz) jar Picante sauce
1/3 cup orange marmalade
2 tsp Dijon mustard
1 tbsp toasted sesame seed

DIRECTIONS

1. Preheat oven to 425°F.
Line a rimmed baking sheet with aluminum foil. Cut off the chicken wing tips and discard. Cut the chicken wings in half at the joint.

2. Heat 1 1/2 cups of the Picante sauce, the marmalade and mustard in a 2 quart saucepan over medium heat to a boil. Reduce the heat to medium low.
Cook for 40 minutes or until the mixture is reduced to 3/4 cup, stirring occasionally.

3. Place chicken into a large bowl.
Add the remaining picante sauce and toss to coat.
Place chicken onto the baking sheet.

4. Bake for 40 minutes or until chicken is cooked through, turning chicken over once, halfway through the bake time. Baste chicken with the picante mustard mixture during the last 10 minutes of bake time. Sprinkle with sesame seed if desired.

Serving size:=1 wing or 2 drumettes per person.

Nutrition Information

Calories ------------------231
Fat------------------------13g
Cholesterol-------------57mg
Carbs----------------------8 g
Fiber----------------------1 g
Protein------------------18 g

WEIGHT WATCHERS 6 Points Plus per serving

WEIGHT WATCHERS 9 Points Plus SPICY TUNA FETTUCCINE

2011-01-31T07:58:00.002-06:00

INGREDIENTS

1 (16 oz) jar picante sauce
1 celery rib, chopped
1 cup frozen peas, thawed
2 (5 oz) cans water packed tuna, drained
1/2 an 8 oz pkg fettuccine, cooked and drained
2 tbsp chopped parsley
2 tbsp shredded Parmesan cheese

DIRECTIONS

1. Heat picante sauce, celery and peas in a 4 quart sauce pan
over medium heat to a boil. Reduce heat to low.
Stir in tuna. Cook until celery is tender, stirring occasionally.

2. Add fettuccine to sauce pan and toss to coat.
Sprinkle with parsley and cheese.

Yield: 4 Servings Serving Size: 1 1/4 cups per person

Weight watchers Points Plus+ = 9 per serving

Nutrition Information
Calories 369
Fat 4 g
Cholesterol 25 mg
Carbs 56 g
Fiber 8 g
Protein 24 g

WEIGHT WATCHERS 8 Points Plus ITALIAN POTATO CASSEROLE

2011-01-29T07:09:00.005-06:00

INGREDIENTS

2 lbs red potatoes, cut in 1 inch pieces
3 cloves garlic, minced
1/2 tsp dried thyme, crushed
1/4 cup butter
1 cup buttermilk
1 cup Fontina cheese, shredded
1 cup fine shred Parmesan cheese
1/2 cup blue cheese, crumbled
1/2 cup Panko bread crumbs
1/4 tsp Italian seasoning
1 tbsp olive oil
1/2 tsp salt
1/4 tsp ground black pepper
Snipped fresh parsley (optional)

DIRECTIONS

1. Preheat oven to 400 F. Lightly grease a 2 quart square baking dish; set aside. In a large sauce pan cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender; drain.

2. In a 12 inch skillet cook and stir garlic and thyme in butter over medium heat for 1 minute; add potatoes. Coarsely mash potatoes.
Stir in buttermilk, salt, and black pepper. Fold in Fontina cheese, half of the Parmesan and the blue cheese. Evenly spread in baking dish.

3. In a small bowl combine remaining Parmesan, Panko, Italian seasoning and olive oil; toss with fork to combine. Evenly sprinkle over potato mixture in dish. Bake for 20 minutes or until bubbly and top is golden. Sprinkle with parsley if desired.

Yield: 8 Servings

Weight Watchers Points Plus =8 Per Serving
Serving Size = 1/8 of recipe

Nutrition Information

Calories304
Total Fat (g)18
Cholesterol (mg)47
Sodium (mg)653
Carbohydrate (g)23
Total Sugar (g)3
Fiber (g)2
Protein (g)14
Percent Daily Values are based on a 2,000 calorie diet.

WEIGHT WATCHERS 4 Points Plus MEAT LOAF

2011-01-29T03:35:00.002-06:00

INGREDIENTS

Non stick cooking spray
1 egg, lightly beaten
1/2 cup salsa
1/2 cup chopped bell pepper
1/4 cup onions, chopped finely
1/4 cup cilantro, snipped
1/4 cup quick cooking oats
12 oz uncooked, ground turkey breast
12 oz lean ground beef
2 tbsp ketchup or salsa

DIRECTIONS

1. Preheat oven to 350° F. Lightly coat an 8 x 4 x 2 inch loaf pan with cooking spray.

2. In a large bowl, combine egg, bottled salsa, sweet pepper, onion, 1/4 cup cilantro and oats. Add ground meats; mix well. Lightly pat mixture into prepared loaf pan.

3. Bake 40 minutes. Spoon ketchup on top of meat loaf, spreading evenly.
Bake for 10 minutes more or until an instant read thermometer inserted in meat loaf registers 165°F. Let stand 10 minutes before serving.

4. Remove from pan to serving platter with 2 long spatulas and slice. Serve topped with fresh salsa and/or additional cilantro, if desired.

Yield: 6 Servings Serving Size= About 3 oz meat per person

WEIGHT WATCHERS Points Plus per serving = 4

Nutrition Information

Calories 180
Fat 4 g
Cholesterol 106 mg
Sodium 220 mg
Sugar 2 g
Fiber 1 g
Carbs 6 g
Protein 28 g

Percent Daily Values are based on a 2,000 calorie diet.

WEIGHT WATCHERS 6 PointsPlus+ BEEF MUSHROOM FLORENTINE

2011-01-28T07:21:00.003-06:00

INGREDIENTS

2 tbsp cooking oil
1 ( 1 lb) sirloin steak (3/4 inch thick),
cut in thin strips

1/4 cup onions, sliced
4 cups fresh baby spinach leaves
1 (10 3/4 oz) can 98% fat free condensed
cream of mushroom soup

1 cup water
1 large tomato
Ground black pepper, to taste

DIRECTIONS

1. Heat 1 tbsp of the oil in a 10 inch skillet over medium high heat.
Add the meat and cook until well browned, stirring often.
Remove meat from skillet. Pour off any fat.

2. Heat the remaining oil in the skillet over medium heat. Add onion and
cook until tender crisp. Add spinach and cook until spinach is wilted.

3. Stir soup and water into the skillet and heat to a boil. Return meat to the skillet.
Reduce heat to low. Cook until meat is cooked through.
Serve the meat mixture over the tomato.
Season with black pepper.

Yield: 4 (1 cup) Servings

Weight Watchers Points Plus+ =6 Per Serving

Nutrition Information

Calories 251
Fat 13 g
Cholesterol 62 mg
Sodium 367 mg
Carbs 10 g
Fiber 2 g
Protein 22 g

WEIGHT WATCHERS 5 Points Plus+ TWICE BAKED PEPPER JACK POTATOES

2011-01-27T06:01:00.003-06:00

INGREDIENTS

4 medium baking potatoes
1/2 cup sliced green onions
1 tsp canola oil
1 cup no fat cottage cheese
2 tsp 1% milk
1/2 tsp "Lite" salt
1/2 tsp ground black pepper
(4 oz) 50% shredded reduced fat
Pepper Jack cheese
Paprika to taste

DIRECTIONS

1. Preheat oven to 375 F.

2. Scrub potatoes, pierce in several places with fork and arrange in a baking dish.

3. Bake 1 hour or until tender when pierced with knife.
Set aside to cool slightly.

4. Meanwhile, combine green onions and oil in nonstick skillet over
medium high heat; cook stirring until tender. Transfer to bowl.

5. Cut potatoes in half lengthwise and scoop out as much softened potato
as possible, leaving skins intact. Add potato to green onions in bowl.
Stir in cottage cheese, milk, salt, pepper and shredded cheese.

6. Spoon mixture back into potato skins.
Arrange in a 9 by 13 inch baking dish, sprinkle with paprika.

7. Place in oven and bake 20 to 30 minutes or until heated
through and cheese has melted.

Yield: 4 servings

Weight Watchers Points Plus+ =5 per serving

Nutrition Information
Calories 182
Fat 6 g
Sodium 475 mg
Carbs 15 g
Fiber 6 g
Protein 2o g

WEIGHT WATCHERS 6 Points Plus CHICKEN MUSHROOM DIJON

2011-01-27T02:50:00.005-06:00

INGREDIENTS

4 boneless, skinless chicken breasts
1/4 cup flour
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive or canola oil
1/2 cup canned, roasted garlic chicken broth,
from a (14 1/2 oz) size can

1 (4 1/2 oz) can or jar sliced mushrooms,
drained

1 1/2 tbsp Dijon mustard
Chopped fresh thyme, optional

DIRECTIONS

1. Between pieces of plastic wrap or waxed paper, place
each chicken breast smooth side down; gently pound with
flat side of meat mallet or rolling pin until about 1/4 inch thick.
In shallow pan, stir together flour, salt and pepper.

2. In a 12 inch nonstick skillet, heat oil over medium high heat.
Coat both sides of chicken with flour mixture. Cook chicken in hot oil
6 to 8 minutes, turning once, until chicken is no longer pink in center.
Remove chicken to serving plate; cover to keep warm.

3. Stir broth into skillet. Heat to boiling over medium high heat.
Stir in mushrooms and mustard. Cook 2 to 3 minutes,
stirring frequently until slightly thickened. Spoon sauce over chicken.
Sprinkle with thyme.

Yield: 4 Servings Serving Size = 1

Weight Watchers Points Plus+ = 6 per serving

Nutrition Information
Calories 240
Fat 11 g
Cholesterol 70 mg
Sodium 750 mg
Carbohydrate 8 g
Protein 27 g
Percent Daily Values are based on a 2,000 calorie diet.

AMISH BEEF NOODLE CASSEROLE

2011-01-26T06:29:00.001-06:00

Ingredients

1 tbsp olive oil
1 medium onion, chopped
1 lb ground beef
1 (16 oz) package wide egg noodles
1 (10 3/4 oz) can condensed tomato soup
1 (10 3/4 oz) can condensed cream of mushroom soup
1 cup milk
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika

Directions

1. Preheat oven to 375 F. Coat a 3 quart casserole dish with
nonstick cooking spray.

2. In a large skillet, heat oil over medium heat and saute onion
2 to 3 minutes. Add ground beef and cook 4 to 6 minutes,
or until browned.

3. In a large pot, cook noodles according to package directions; drain well and return to pot. Stir in ground beef mixture and remaining ingredients, except paprika, mix well.
Place into prepared casserole dish and sprinkle with paprika.

4. Cover and bake 25 to 30 minutes or until heated through.

Servings= 8 Serving size= 1/8 of Recipe

WEIGHT WATCHERS 5 Points Plus+ STOVE TOP PLUM SALSA CHICKEN

2011-01-25T08:55:00.004-06:00

INGREDIENTS

CHICKEN
2 tsp brown sugar
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp garlic powder
4 (4 oz) boneless, skinless chicken
breast halves
2 tsp cooking oil

PLUM SALSA
1 cup ripe plums, chopped
2 tbsp chopped cilantro
2 tbsp red onion, chopped
2 tsp cider vinegar
1/4 tsp hot sauce
1/8 tsp salt

DIRECTIONS

1. To prepare chicken, combine the first 4 ingredients.
Mix well and rub over chicken.

2. Heat oil in a grill pan or nonstick skillet over medium heat.
Add chicken; cook 6 minutes on each side or until done.

3. While the chicken is cooking, combine remaining ingredients
in a bowl. Serve over or with chicken.

Serving size: 1 chicken breast half and 1/4 cup salsa.
Yield: 4 servings

Weight Watchers Points Plus+ = 5 per serving

Nutrition Information

Calories 203
Fat 5.8 g
Protein 27.1 g
Carbs 9.8 g
Fiber 1 g
Cholesterol 72 mg
Sodium 431 mg
Iron 1.3 mg
Calcium 24 mg

WEIGHT WATCHERS 7 Points Plus+ CHICKEN DIVAN

2011-01-25T04:54:00.002-06:00

Ingredients
1 tbsp butter
4 skinless, boneless chicken breast halves,
cut in1 inch pieces

3 cups fresh or frozen broccoli florets
1 can (10 3/4 oz) cream of chicken soup,
98% fat free

1/2 cup milk
1/2 cup shredded Cheddar cheese

Directions
1. Heat butter in a 10 inch skillet over medium high heat.
Add chicken and cook until well browned, stirring often.

2. Stir broccoli, soup and milk into the skillet.
Reduce heat to low. Cover and cook 5 minutes or until
the chicken is cooked through. Sprinkle with cheese.

Yield: 4 Servings Serving size:1 1/3 cups

Weight Watchers Points Plus+ =7

Nutritional Information
Calories 297
Fat 13 g
Cholesterol 101 mg
Sodium 495 mg
Carbs 11 g
Fiber 2 g
Protein 34 g

Weight Watchers 10 Points Plus German Style Breakfast

2011-01-23T06:20:00.003-06:00

INGREDIENTS
8 small potatoes potatoes,
sliced 1/4 inch thick

2 tbsp cooking oil
2 tbsp butter or margarine
4 oz fresh mushrooms, sliced
1 cup chopped salami or cooked ham
1 small bell pepper, chopped
1/2 cup chopped onions
10 eggs, lightly beaten or 2 1/2 cups
refrigerated egg product

1/4 cup milk
2 tbsp snipped parsley
1/4 tsp salt
1/8 tsp ground pepper
1 cup shredded Cheddar cheese

DIRECTIONS

1. Cook potatoes in boiling water about 10 minutes or until just tender.
Drain well.

2. In a 12 inch skillet, cook the potatoes in hot oil over
medium high heat for 5 to 8 minutes or until browned, turning occasionally.

3. Add the butter or margarine to skillet.
Add mushrooms, salami or ham, bell pepper and onion.
Cook and stir 5 to 8 minutes or until the vegetables are just tender.

4. Combine eggs with milk and parsley. Season with salt and pepper.
Add to skillet. Reduce heat to medium.
Cook, stirring occasionally until eggs are just set but still moist.

5. Sprinkle with cheese. Cover and cook, without stirring
for 3 minutes more or until eggs are set in the center.
Serve hot with toasted bagels or English muffins, if you like.

Yield: 8 to 10 servings Weight Watchers 10 Points Plus+

Nutrition Information

Calories 368
Fat 22 g
Cholesterol 302 mg
Sodium 503 mg
Carbohydrates 26 g
Fiber 2 g
Protein 17 g
Percent Daily Values are based on a 2,000 calorie diet.

WEIGHT WATCHERS 9 Points Plus+ ORIENTAL PIZZA

2011-01-22T09:48:00.004-06:00

INGREDIENTS

Non stick cooking spray
4 (6 inch) whole wheat pita bread rounds
1 cup sliced fresh mushrooms
2/3 cup fresh pea pods, cut into thin strips
1/2 cup coarsely shredded carrots
1 1/2 cups cooked chicken or turkey breast,
chopped
1/4 cup sliced green onions
1/4 cup bottled peanut sauce
2 tbsp chopped unsalted peanuts

Directions

1. Preheat oven to 450 F. Place pita bread on an ungreased baking sheet.
Bake about 8 minutes or until lightly browned and crisp; turning once.

2. Meanwhile, lightly coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Add mushrooms, pea pods and carrots to hot skillet; cook about 3 minutes or until just tender.
Stir in chicken and green onions. Remove from heat.

3. Carefully spread each hot bread round with 1 tbsp of the peanut sauce.
Top with hot vegetable mixture and sprinkle with peanuts.

Yield: 4 servings Serving size: 1 per person.

Nutrition Information Weight Watchers Points Plus+=(9) per serving

Calories 359
Total Fat 8 g
Saturated Fat 2 g
Cholesterol 45 mg
Sodium 579 mg
Carbohydrates 49 g
Fiber 7 g
Protein 26 g
Percent Daily Values are based on a 2,000 calorie diet.

MEXICAN EGG AND SALSA BRUNCH

2011-01-22T03:47:00.003-06:00

Ingredients

1 tbsp butter
1 small bunch green onions, chopped
1 can (10 oz) enchilada sauce
5 cups yellow tortilla chips
1 recipe for fresh salsa* (below)
6 eggs, lightly beaten
1/4 cup milk
Sour cream, optional
Farmers cheese, optional

Directions

1. Heat 1 tsp of the butter in a 12 inch skillet over medium heat; add half
the cilantro and half the green onions (use remaining for Fresh Salsa Recipe).
Cook and stir 1 minute. Stir in enchilada sauce; gently stir in chips.
Cook and stir until chips are coated in sauce; reduce heat to low.

2. Prepare the Fresh Salsa.

Fresh Salsa:
In bowl combine the reserved cilantro and green onions;
1 cup grape tomatoes, halved; 1 avocado, peeled, seeded,and chopped;
1 Serrano pepper, seeded and chopped; and the juice from half a lime.
Cut remaining lime half into wedges for serving.

3. For scrambled eggs:
In a medium size bowl whisk together eggs, milk, and 1/4 tsp each
salt and pepper. In a large skillet melt remaining 2 tsp butter over
medium heat; add eggs. With a spatula, lift and fold partially cooked
egg mixture from edges to center so that the uncooked egg portion flows underneath. Continue for 4 to 5 minutes or until eggs are cooked through,
but still glossy and moist. Remove from heat.

4. To serve, slide chip mixture onto large platter.
Top with eggs and Fresh Salsa.

Optional: If desired, serve with sour cream, Farmers Cheese and lime wedges.

Yield: 4 servings

Nutritional Information

Calories382
Total Fat (g)24
Saturated Fat (g)6
Monounsaturated Fat (g)9
Polyunsaturated Fat (g)5
Cholesterol (mg)326
Sodium (mg)874
Carbohydrate (g)32
Total Sugar (g)5
Fiber (g)6
Protein (g)14
Vitamin C (DV%)39
Calcium (DV%)15
Iron (DV%)17
Percent Daily Values are based on a 2,000 calorie diet.

EASY JAMBALAYA RECIPE

2011-01-21T11:08:00.003-06:00

Ingredients

4 bay leaves
1 tsp salt
1 tsp dry mustard
1 tsp cayenne pepper
1 tsp file gumbo powder
1/2 tsp ground cumin
1/2 tsp black pepper
1/2 tsp thyme
4 tbsp margarine
6 oz smoked ham, diced
8 oz smoked or Andouille sausage, sliced 1/4 inch thick
1 1/2 cups chopped onions
1 bell pepper, chopped
1 1/2 tsp minced garlic
2 cups uncooked converted rice
4 cups chicken broth

Directions

1. Combine bay leaves, salt, mustard, cayenne, file, cumin,
pepper and thyme in a small bowl and set aside.

2. In a large heavy (preferably cast iron) skillet, melt margarine over high heat.
Add ham and sausage, cook 5 minutes stirring occasionally.
Next, add onions, celery, bell peppers and garlic.

3. Cook until brown, about 10 to12 minutes, stirring and scraping the bottom.
Stir in rice and cook 5 minutes, stirring and scraping. Add in broth and stir well.

4. Bring mixture to a boil; reduce heat and simmer until rice is tender but still crunchy, about 20 minutes, stirring occasionally. Remove bay leaves before serving.

BAKED CHICKEN ENCHILADA PASTA

2011-01-20T13:31:00.003-06:00

Ingredients

1 (12 oz) package jumbo shell macaroni
3 large red or green bell peppers
1 1/2 cups chopped red onions
1 fresh jalapeno pepper,
(seeded & chopped)
1 tbsp vegetable oil
2 cups chopped cooked chicken
1 can (16 oz) refried beans
1/2 of (1.35 oz) envelope taco seasoning
2 cans (10 oz) enchilada sauce
1 (8 oz) bag shredded Mexican 4 cheese blend
1 cup green onions, sliced
2 cups crushed Nacho cheese tortilla chips
Avocado dip and/or sour cream

Directions

1. Preheat oven to 350 F. Cook pasta according to package directions; drain. Rinse; drain again and set aside.

2. In a skillet cook sweet peppers, onion, jalapeno and 1/4 tsp salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.

3. Use filling to stuff shells. Spread 1 cup of the remaining enchilada sauce
in a 3 quart rectangular baking dish. Arrange shells over sauce.
Drizzle with remaining enchilada sauce.

4. Bake, covered for 30 minutes. Uncover; sprinkle with remaining cheese.
Bake 5 minutes longer or until cheese is melted. Sprinkle with chips
and remaining green onions. Serve with avocado dip and/or sour cream.
Yield 8 to 10 servings

Nutrition Information

Calories520
Total Fat (g)20
Saturated Fat (g)8
Monounsaturated Fat (g)2
Polyunsaturated Fat (g)4
Cholesterol (mg)56
Sodium (mg)1338
Carbohydrate (g)60
Total Sugar (g)6
Fiber (g)6
Protein (g)27
Vitamin C (DV%)93
Calcium (DV%)21
Iron (DV%)20
Percent Daily Values are based on a 2,000 calorie diet.

BALSAMIC CHICKEN

2011-01-18T09:45:00.007-06:00

Ingredients

1 tbsp olive oil
4 skinless, boneless chicken breast halves
1 garlic clove, minced
3 tbsp balsamic vinegar
3/4 cup water
1 can (10 3/4 oz) condensed cream of
chicken soup, regular or fat free

1 cup diced plum tomatoes or 1/2 cup
thinly sliced sun dried tomatoes

1/2 cup sliced pitted Kalamata olives
1/2 tsp dried oregano leaves, crushed
1/4 cup Feta cheese, crumbled
Hot cooked orzo pasta

Directions

1. Heat oil in a 10 inch skillet over medium high heat.
Add chicken and cook 10 minutes or until well browned on both sides.
Remove chicken from skillet.

2. Stir garlic, vinegar and water into skillet. Cook and stir for 1 minute.
Stir in soup, tomatoes, olives, if desired and oregano. Heat to a boil.
Return chicken to skillet. Reduce heat to low.
Cook 5 minutes or until chicken is cooked through.
Sprinkle with Feta cheese. Serve chicken and sauce with the orzo.

Yield: 4 Servings

EASY CREAMY HASH BROWN CASSEROLE

2011-01-18T05:13:00.002-06:00

Ingredients

1 lb frozen diced hash browns
1/4 cup butter or margarine, melted
1 can (10 3/4 oz) condensed cream of chicken,
mushroom, or celery soup, undiluted

1 cup sour cream
2 cups shredded cheddar cheese
1/4 tsp ground black pepper
1 tsp salt
1/4 cup chopped onions
1 cup corn flake crumbs

Directions

1. Preheat oven to 350 F.

2. Melt 4 tbsp butter in 13 x 9 inch baking dish; place hash browns
in baking dish spreading in an even layer.

3. In a large mixing bowl, blend together soup, sour cream, cheese, salt, pepper and onion and pour over potatoes.

4. Combine remaining melted butter with cornflake crumbs until moist.
Sprinkle over potato mixture.

5. Cover with foil, place in oven and bake 30 minutes.

6. Remove foil and bake uncovered an additional 15 minutes.

WEIGHT WATCHERS 6 PointsPlus+ ROAST CHICKEN AND CITRUS SALSA

2011-01-17T12:56:00.004-06:00

Ingredients

1 (3 lb) whole fryer chicken
1 tbsp cooking oil
2 garlic cloves, minced
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp black pepper
3 tbsp honey
1/3 cup dried tart red cherries
1 1/3 cups orange sections, halved (about 4 oranges)
2 nectarines, pitted and chopped
2 tbsp snipped fresh cilantro
1 fresh jalapeno pepper, seeded and chopped
1 tbsp lime juice
Fresh cilantro sprigs, optional

Directions

1. Remove skin from chicken (except for wings). Tie legs to tail. Twist wing tips under back. Place chicken, breast side up on a rack in a roasting pan. In a bowl combine oil and garlic; brush on chicken. In another bowl combine cinnamon, salt, nutmeg and black pepper. Sprinkle evenly over chicken. Into center of an inside thigh muscle insert an oven proof meat thermometer.

2. Roast chicken uncovered in a 375 F. oven for 1 hour. Remove string from legs. Brush honey over chicken. Roast about 15 minutes more or until drumsticks move easily in their sockets, chicken is no longer pink, and meat thermometer registers 180 F. Remove chicken from oven. Cover and let stand for 15 minutes.

3. Meanwhile for salsa, place cherries in a small saucepan; cover with water. Bring to a boil; remove from heat. Cover and let stand 5 minutes. Drain well. In a medium bowl combine drained cherries, orange sections, nectarines, snipped cilantro, jalapeno pepper and lime juice. Cover and chill until ready to serve. Serve with chicken. If desired garnish with cilantro sprigs.

Yield: 6 Servings
Serving size= 1/6 of recipe

Weight Watchers PointsPlus+ =6 per serving

Nutritional Information

# Calories250,
Total Fat (g)6
Saturated Fat (g)1
Monounsaturated Fat (g)2
Polyunsaturated Fat (g)2
Cholesterol (mg)76
Sodium (mg)262
Carbohydrate (g)26
Total Sugar (g)16
Fiber (g)3
Protein (g)25
Vitamin A (DV%)0
Vitamin C (DV%)50
Calcium (DV%)5
Iron (DV%)8
Fruit (d.e.)1.5
Medium-fat Meat (d.e.)3
Percent Daily Values are based on a 2,000 calorie diet.

EASY SOUTHERN STYLE GREEN BEANS

2011-01-17T06:36:00.002-06:00

Ingredients

8 slices bacon
1 large onion, sliced
1/2 cup white vinegar
1/4 cup sugar
1 (16 oz) bag frozen green beans, thawed

Directions

1. In a large skillet, cook bacon and onion over medium high heat until bacon is crisp, stirring often. Remove bacon and onion with a slotted spoon, reserving 1/4 cup drippings in skillet. Drain bacon and onion on paper towels, and set aside.

2. In a small bowl combine vinegar and sugar; pour into drippings
in skillet and bring to a boil.

3. Add beans and cook over medium high heat until heated through, stirring occasionally. Spoon into a serving dish; top with bacon and onion.

Yield: 6 Servings

WEIGHT WATCHERS 7 PointsPlus+ BROILED STEAKS

2011-01-16T14:24:00.002-06:00

Ingredients

2 (12 to 14 oz) Beef top loin steaks
2 tbsp prepared horseradish
2 tbsp Dijon mustard
2 tsp flat leaf parsley, snipped
1 tsp fresh thyme, snipped
Broiled cherry tomatoes, optional
Broiled bell pepper strips, optional
Herbed mayonnaise, optional
Salt and black pepper, to taste

Directions

1. Preheat broiler; season steaks with salt and pepper. Place on unheated rack of pan. Broil 4 inches from heat 7 minutes. Meanwhile, combine horseradish, mustard, parsley, and thyme.

2. Turn steaks. Broil 8 to 9 minutes more for medium. The last 1 minute of broiling, spread with horseradish mixture. Serve with tomatoes, peppers and herbed mayonnaise.

Yield: 4 servings Weight Watchers PointsPlus+ =7 per serving

Nutrition Information
Calories284
Total Fat (g)15
Saturated Fat (g)6
Monounsaturated Fat (g)6
Polyunsaturated Fat (g)1
Cholesterol (mg)84
Sodium (mg)351
Carbohydrate (g)1
Total Sugar (g)1
Fiber (g)0
Protein (g)33
Vitamin A (DV%)0
Vitamin C (DV%)5
Calcium (DV%)3
Iron (DV%)19
Percent Daily Values are based on a 2,000 calorie diet.

EASY CHICKEN RICE DINNER

2011-01-16T10:31:00.005-06:00

Ingredients
1 cup uncooked brown rice
2 cups water
1 tsp salt
1 tbsp dry parsley flakes
3 lb whole fryer chicken,
or boneless skinless chicken breasts
Dash of pepper
1/2 cup chopped onion
1/2 cup chopped pecans, optional
1/2 lb mushrooms, sliced, optional
1/2 cup chopped celery, optional

Directions

1. Combine rice, water, salt, butter and parsley.
Mix well. Bring to a boil.

2. Rinse chicken inside and out and pat dry. Sprinkle with salt and pepper.
Place over rice; reduce heat.

3. Simmer tightly covered 45 to 60 minutes or until water is absorbed and chicken is tender.

4. For variation saute any or all of the optional ingredients and
add to rice before seasoning.

Yield: 4 servings

MEXICAN STYLE BEEF ROAST

2011-01-15T17:53:00.004-06:00

Ingredients

1 Beef chuck roast (2 1/2 to 3 lb)
1 1/2 tsp salt
1 tsp black pepper
1 tbsp cooking oil
2 medium size onion, cut in wedges
3 garlic cloves, minced
1 cup brewed coffee
1 can (14 1/2 oz) diced tomatoes
1/4 cup Mole sauce

Directions

1. Trim fat from beef. Season on all sides with salt and pepper. In a 5 quart Dutch oven, brown beef on all sides in hot oil. Remove from Dutch oven and set aside.

2. In same Dutch oven cook onions over medium heat 4 to 5 minutes or just until edges begin to brown. Stir in garlic; cook 1 to 2 minutes or until fragrant. Place beef on onion mixture. Add coffee, tomatoes and Mole sauce. Bring to boiling. Reduce heat and simmer,
covered 1 1/2 to 2 hours or until beef is tender.

3. Divide cooked beef and sauce into 4 portions in airtight freezer containers. Let cool 30 minutes before covering. Freeze up to 3 months. Thaw and use to make ranchero beef hash or other recipes.

To Thaw:
Thaw 1 and 2 serving size portions overnight in refrigerator; thaw 4 serving size portion 36 hours in refrigerator. Or, microwave on 30% power
(medium low); cook 1 serving 6 to 8 minutes, stirring and breaking up twice; cook 2 servings 12 to 14 minutes, stirring and breaking up twice; cook 4 servings 15 minutes; let rest 10 minutes, stir and break up; microwave 10 minutes more.

To Reheat:
Reheat thawed meat and sauce in microwave oven on 70% power,
(medium high). Cook 1 serving for 2 to 4 minutes, stirring once; cook 2 servings for 4 to 6 minutes, stirring once; cook 4 servings for 8 to 10 minutes; stirring once, or reheat in saucepan over medium heat, covered, 5 to 10 minutes or until hot, stirring occasionally.

Yield: 4 (2 serving) portions.

EASY NACHOS SUPREME

2011-01-14T05:26:00.002-06:00

Ingredients

1 lb lean ground beef
3/4 cup water
1 envelope (1 oz) taco seasoning
1 (15 to 16 oz) can refried beans
5 cups tortilla chips
2 cups chunky style salsa
1 cup shredded cheddar cheese
1/3 cup sliced jalapeno peppers
Sour cream, optional

Directions

1. Cook ground beef in a 10 inch skillet over medium high heat
until well browned, stirring often to separate meat. Drain off fat.

2. Stir water and taco seasoning in the skillet and heat to a boil.
Reduce heat to low and cook 5 minutes, stirring occasionally.

3. Heat the beans according to the label directions on can.

4. Place the chips on a large platter. Layer the beef mixture, beans, salsa, cheese and peppers over the chips.
Place dollops of sour cream over all if desired.

Yield: 8 Servings

PICKLED AND SPICED SHRIMP APPETIZER

2011-01-13T10:35:00.003-06:00

INGREDIENTS

Ingredients for Pickling Preparation

4 celery ribs, cut 3/4 of an inch in length
2 bay leaves
4 whole peppercorns
2 tsp salt
2 lbs frozen shrimp in shell, unthawed (16 to 20 per lb size)

Pickling Ingredients

2 onions, peeled and thinly sliced
16 to 20 bay leaves
1/4 cup vegetable oil
2 tbsp cider vinegar
1/2 tsp salt
1/2 tsp dry mustard
2 tsp super fine sugar
Juice of one lemon
1/4 cup pickling spice

DIRECTIONS

1. In a heavy pot with a lid, combine the celery, bay leaves,
peppercorns and salt. Add 2 cups water.

2. Bring to a boil. Lower heat and simmer 5 minutes.
Add the shrimp; re-cover pot and bring back to a boil.
Lower heat and simmer 3 minutes or until pink.

3. Remove from heat and uncover. Let shrimp cool in the stock.

4. When cool enough to handle, peel shrimp, returning to the stock
until ready to pickle.

PICKLING INSTRUCTIONS

5. In a large bowl, place a layer of boiled shrimp. On top place 4 bay leaves and one fourth of the onion slices. Continue doing this, layer upon layer until all shrimp are used.

6. Mix remaining ingredients and pour over the shrimp.

7. Cover bowl and set aside, stirring occasionally.

8. After 12 hours, taste shrimp and adjust seasoning.
If too tart add more sugar.

9. Serve arranged on a serving platter or bowl.

Yield: 8 Servings

CHICKEN SALAD MONTEREY

2011-01-05T14:16:00.003-06:00

INGREDIENTS

1 lb grape tomatoes
4 to 6 garlic cloves
2 tbsp olive oil
1/2 tsp salt
2 poblano peppers, halved and seeded
1 (5 to 6 oz) bag mixed baby lettuce
1 rotisserie chicken, chilled, skinned and chopped
2 ears bicolor corn, cooked and
cooled to room temperature
1 avocado, chopped
1 cup shredded Monterey Jack cheese
Freshly cracked black pepper
1 cup olive oil
1/2 cup red wine vinegar
3/4 teaspoon sea salt
1/2 teaspoon freshly cracked pepper

DIRECTIONS

1. Preheat oven to 400 F.

2. Toss tomatoes, garlic, the 2 tbsp olive oil and salt in a baking dish.
Roast uncovered until softened (about 20 to 25 minutes).
Remove from oven and let tomato mixture cool well.

3. While the tomatoes cool roast the poblanos, cut side down under broiler.
When browned place peppers in a heavy zip lock bag; seal and let steam about 5 minutes. Rinse under cold water to remove the skin.

4. Chop peppers. Arrange the lettuce on a large platter. Mound the chicken chunks in the center of the lettuce. Scatter the corn and avocado over the lettuce.

5. Sprinkle chopped poblano pepper over the corn and avocado. Sprinkle the cheese over the entire salad. Sprinkle with cracked pepper. In a blender combine the cooled tomatoes, garlic and any remaining oil from the roasting dish.
Add the 1 cup olive oil, the vinegar, salt and 1/2 tsp pepper.

6. Cover and hold lid in place. Blend at low speed to start. Puree well; adjust seasonings. Drizzle dressing over salad and serve.

Yield: 6 Servings

EASY SALSA CHICKEN CASSEROLE

2011-01-04T04:11:00.003-06:00

INGREDIENTS

6 cups tortilla chips, crushed
4 boneless skinless chicken breast halves,
boiled and shredded

2 cups shredded cheddar cheese
1 (10 3/4 oz) can cream of chicken soup, undiluted
1 (16 oz) jar salsa
1 (16 z) carton sour cream
2 (4 1/2 oz) cans chopped olives

DIRECTIONS

Mix all ingredients together well in baking dish and bake for
45 minutes at 375 F.

Yield: 6 Servings

ORANGE FRENCH TOAST

2011-01-03T06:42:00.004-06:00

INGREDIENTS

8 slices French or Italian bread
1/4 cup butter or margarine
1/2 cup brown sugar
1/4 tsp cinnamon
1 tsp grated orange rind
4 eggs, slightly beaten
2/3 cup orange juice

DIRECTIONS

1. Preheat oven to 400 F.

2. Melt butter or margarine in a 9 by13 inch baking
pan. Mix together brown sugar, cinnamon and
orange rind. Sprinkle evenly over melted
butter.

3. Mix together eggs and orange juice. Dip
bread slices in liquid mixture and place in
prepared pan. Pour any leftover liquid over
bread slices.

4. Bake about 15 minutes or until golden brown.
Turn out of pan immediately. Sprinkle with powdered sugar.

5. Top with orange syrup (below).

Syrup:

Mix 1 tbsp cornstarch with ½ cup brown sugar.
Stir in 1cup orange juice and ½ tsp orange
extract. Cook over medium heat until mixture
bubbles and becomes thick and syrupy. Pour over
French toast. Leftover syrup can be stored in the
refrigerator for up to two weeks.

Yield 4 Servings

CHEESY ITALIAN SEASONED CRACKERS

2010-12-31T05:07:00.003-06:00

INGREDIENTS

1 1/2 cups flour
1 tbsp fresh rosemary, finely chopped
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp ground white or black pepper
6 tbsp cold butter, cut in 18 pieces
2 cups finely grated Asiago cheese (8 oz)
2 tbsp milk
1/2 cup sour cream
Fresh Rosemary leaves (optional)
2 egg whites, slightly beaten (optional)

DIRECTIONS

1. In a large bowl, combine flour, snipped rosemary, salt, garlic powder and pepper. Using a pastry blender, cut in butter until pieces are pea size. Add Asiago cheese and toss well. Drizzle milk over flour mixture. Gently toss with a fork.

2. Drop small dollops of sour cream over flour mixture. Using a wooden spoon, stir until dough comes together and forms a ball.

3. Turn dough out onto a lightly floured surface. Divide dough in half. Using your hands, roll each dough half back and forth from center to edges to form a 6 1/2 inch long log about 1 1/2 inches in diameter.

4. Place one log along the bottom edge of a piece of waxed paper or parchment paper. Roll up paper and dough log. If needed, continue to roll log back and forth to create an even shape from end to end. Repeat with second log. Chill for 24 to 48 hours.

5. Preheat oven to 325 F. Lightly grease a baking sheet; set aside. Unwrap logs. Using a sharp serrated knife, cut logs into 1/8 to 1/4 inch thick slices.
Place slices 1/2 inch apart on prepared baking sheet.
If desired dip rosemary leaves in egg whites and place in the centers of the slices.

6. Bake for 18 to 22 minutes or until golden (do not over brown edges).
Transfer to a wire rack and cool.

YIELD: about 54

EASY 4 CHEESE DIP

2010-12-29T06:37:00.004-06:00

INGREDIENTS

1 (3 oz) pkg cream cheese, softened

1 (8 oz) pkg extra sharp cheddar cheese,
shredded (2 cups)

1 (8 oz) pkg extra sharp white cheddar cheese,
shredded (2 cups)

4 oz Gruyére cheese,
shredded (1 cup)

1 cup mayonnaise
1 (4 oz) jar diced pimientos, drained
1/2 cup bell peppers, finely chopped
1/3 cup onions, finely chopped
1 small jalapeno pepper, stemmed,seeded and minced
1 tbsp Worcestershire sauce
1/4 tsp ground cayenne (red) pepper

DIRECTIONS

1. In a bowl beat cream cheese 30 seconds.
Gradually beat in other cheeses. Beat in mayonnaise.
Stir in pimientos, sweet pepper onion, jalapeno, Worcestershire and cayenne.

2. Add chosen stir ins* or divide the pimiento cheese into portions and add a different stir in to each.

3. Serve with your favorite dippers. (ie: crackers,
vegetable sticks,etc.)

Yield: 5 cups

*STIR IN IDEAS

Crumbled crisp cooked bacon, toasted pecans,
chopped green onions or diced tomatoes.

Nutritional Information

Calories220
Total Fat (g)20
Saturated Fat (g)8
Monounsaturated Fat (g)3
Polyunsaturated Fat (g)6
Cholesterol (mg)39
Sodium (mg)275
Carbohydrate (g)3
Total Sugar (g)1
Fiber (g)1
Protein (g)8
Vitamin C (DV%)16
Calcium (DV%)24
Iron (DV%)2
Percent Daily Values are based on a 2,000 calorie diet.

EASY STOVETOP TACO MEAL

2010-12-27T04:57:00.003-06:00

INGREDIENTS

1 lb ground beef
1 (10 3/4 oz) can condensed
cream of tomato soup

1/2 cup picante sauce or taco sauce
1/2 cup water
6 (6 inch) flour tortillas, cut in1 inch pieces
1/2 cup shredded cheddar cheese

DIRECTIONS

1. Cook beef in a 10inch skillet over medium high heat
until well browned, stirring often to separate meat.
Drain meat well.

2. Stir into the skillet soup, picante or taco sauce, water and tortillas.
Heat to boiling. Reduce heat to low and cook 5 minutes.

3. Stir and top with cheese. Top with sour cream if desired.

Yield 4 servings

BAKED MONTE CRISTO CASSEROLE

2010-12-19T08:03:00.001-06:00

INGREDIENTS

1 cup milk
6 eggs
2 (12 1/2 oz) pkg frozen French toast,
thawed

1 cup diced ham
1 cup diced turkey
1 cup shredded Swiss cheese
1/4 cup fresh parsley, chopped
1 tbsp powdered sugar
2 cups frozen strawberries, thawed with the syrup

DIRECTIONS

1. Whisk together milk and eggs. In a separate bowl combine the ham, turkey, cheese and parsley.

2. Cut french toast into 3/4" cubes. In a 9 x 13 inch baking dish
layer half the bread cubes, top with half the meat and cheese mixture; repeat.
Pour milk and egg mixture over all. Cover and refrigerate overnight.

3. Bake at 375 F. 30 to 35 minutes or until set in the middle.
Cool 10 minutes. Sprinkle with powdered sugar.
Serve topped with strawberries.

Yield: 16 Servings

EASY SIX LAYER CASSEROLE

2010-12-19T05:24:00.003-06:00

INGREDIENTS

2 cups raw hamburger
2 cups raw potatoes, sliced
2 cups celery, chopped
1/2 cup onions, diced
1 cup green bell peppers, diced
1 can (14 1/2 oz) canned tomatoes
1 medium onion, thinly sliced
1 1/4 tsp black pepper
2 tsp salt

DIRECTIONS

1. Preheat oven to 350 F.

2. Grease a 13 x 9 x 2 inch baking dish. Sprinkle each layer with
salt and pepper before adding the next layer.

3. Place potatoes in the bottom of the casserole. Add the layer of celery.
Add the layer of hamburger Add the layer of onions. Add the bell peppers.
Pour the tomatoes over the mixture.

4. Bake for 2 hours.

CHERRY GLAZED HAM

2010-12-18T03:48:00.002-06:00

INGREDIENTS

1/4 cup coriander seeds
1 fresh pork leg (18 to 20 lbs),
skinned and trimmed of top layer of fat

3 to 4 cups apple cider
2 cinnamon sticks
6 green cardamom pods
1 red onion, cut into wedges
1 yellow onion, cut into wedges
2 cups dried red cherries or dried cranberries
1/4 cup loosely packed thyme leaves
1/2 cup fresh parsley, chopped

DIRECTIONS

1. Preheat oven to 350 F. In a skillet toast coriander seeds over medium high heat about 1 1/2 minutes or until fragrant, shaking pan often. Transfer to a dish to cool. Place seeds in coffee or spice grinder. Grind until seeds resemble coarse meal.

2. Rub pork with salt, freshly ground black pepper and ground coriander seeds. Place on rack in large roasting pan. Add 3 cups of the apple juice, the cinnamon and cardamom to pan.
Roast 5 1/4 to 6 hours or until pork reaches an internal temperature of 140 F. Remove from oven. Transfer pork to a large platter; keep warm. Pour pan juices through a mesh strainer into a large liquid measuring cup. Return pork to pan along with onions. Increase oven to 400 F.

3. Meanwhile, for Cherry Glaze skim fat from strained pan juices (if necessary, add additional apple juice to make 2 1/2 cups).
Transfer to a large saucepan. Add dried cherries.
Place over medium high heat. Simmer 10 to 15 minutes or until cherries rehydrate and liquid is consistency of syrup.

4. Brush pork with 1/4 cup of the Cherry Glaze. Return to oven. Roast 30 to 60 minutes or until pork reaches internal temperature of 150 F. and onions begin to brown (cover loosely with foil if pork becomes too brown).
Remove from oven, cover with foil.
Let stand 15 minutes.

To serve: Place pork on a warm platter. Arrange roasted onions around pork. Stir half of the fresh thyme and parsley into the Cherry Glaze. Carefully spoon some of the glaze over pork and top with remaining herbs. Serve with Cherry Glaze.

Yield: 8 servings (6 oz meat with 1/3 cup sauce) plus leftovers.

NOTE
To check temperature: Insert meat thermometer into thickest
park of ham close to bone but not touching bone.
For accuracy, check multiple places.

Nutrition Information

*Calories559
*Total Fat (g)17
*Saturated Fat (g)6
*Monounsaturated Fat (g)8
*Polyunsaturated Fat (g)1
*Cholesterol (mg)146
*Sodium (mg)265
*Carbohydrate (g)42
*Total Sugar (g)32
*Fiber (g)5
*Protein (g)51
*Vitamin C (DV%)18
*Calcium (DV%)12
*Iron (DV%)20
*Percent Daily Values are based on a 2,000 calorie diet

CHICKEN AND NOODLES WITH VEGETABLES

2010-12-13T11:59:00.005-06:00

INGREDIENTS

3 chicken leg quarters (about 2 lbs total)
1 can (14 oz) reduced sodium chicken broth
2 1/4 cups water
1 bay leaf
1 tsp dried, crushed thyme
1 tsp salt
1/2 tsp ground black pepper
2 cups carrots, sliced
1 1/2 cups onion, chopped
3 cups dry wide noodles
2 cups milk
1 cup frozen peas
2 tbsp flour

DIRECTIONS

1. Remove skin from chicken. In a 4 to 5 quart Dutch oven, combine chicken, water, broth, bay leaf, dried thyme, salt and pepper. Add carrots and onion. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until chicken is no longer pink. Discard bay leaf.

2. Remove chicken from Dutch oven; cool slightly. Remove meat from bones; discard bones. Chop or shred chicken; set aside.

3. Return vegetable mixture to boiling. Add noodles; cook uncovered for 5 minutes. Stir in 1 1/2 cups of the milk
and the peas.

4. In a screw top jar combine remaining 1/2 cup milk and flour. Cover and shake until smooth. Stir into the noodle mixture. Cook and stir over medium heat until thickened and bubbly. Stir in chicken. Cook for 1 to 2 minutes more or until heated through.

Yield: 6 servings Weight Watchers PointsPlus+ =8

Nutritional Information

Calories316
Total Fat (g)6
Saturated Fat (g)2
Cholesterol (mg)102
Sodium (mg)624
Carbohydrate (g)37
Fiber (g)4
Protein (g)27
Percent Daily Values are based on a 2,000 calorie diet.

EASY BACON CHEESE BISCUITS

2010-12-11T05:19:00.002-06:00

INGREDIENTS

I can Pillsbury Crescent "Recipe Creations"
(found in biscuit section of dairy case)

1/3 cup shredded cheese
1/2 cup bacon, chopped
(about 10 slices of thick cut bacon)

1/2 onion, chopped
1 egg
1/4 cup whipping cream

DIRECTIONS

1. Preheat oven to 375 F.

2. Start frying your bacon and onion in fry pan.

3. While cooking, unroll dough and cut into 12 squares.
Place squares into ungreased muffin cups. Spoon in cheese.
Top with bacon onion mixture on top of cheese.

4. In a bowl, beat egg and cream together and pour about
1 tbsp of the cream mixture into each cup.

5. Bake 12 to 15 minutes.

Yield: 12

SWEET POTATO PRALINE CASSEROLE

2010-12-09T08:50:00.003-06:00

INGREDIENTS

2 lbs fresh sweet potatoes
1/2 cup sugar
1/4 cup butter,melted
1/4 cup milk
2 eggs, lightly beaten
1 tsp vanilla extract
1/2 cup brown sugar, packed
1/2 cup chopped pecans
1/4 cup flour
1 tbsp butter, melted

DIRECTIONS

1. Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered in enough boiling salted water to cover for 25 to 30 minutes or until tender. Drain.

2. Preheat oven to 350 F. Transfer potatoes to a large mixing bowl.
Mash lightly. Stir in sugar, 1/4 cup melted butter, milk, eggs and vanilla.
Transfer sweet potato mixture to a 2 quart casserole dish.

3. In a small mixing bowl combine brown sugar, pecans, flour and the
1 tbsp melted butter. Sprinkle over sweet potato mixture.

4. Bake uncovered for 30 to 35 minutes or until hot and bubbly.

Yield: 6 to 8 Servings

NUTRITIONAL INFORMATION

Calories 421, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 97 mg, Sodium 160 mg, Carbohydrate 61 g, Fiber 4 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 8%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet.

HASH BROWN POTATO CASSEROLE

2010-12-08T06:41:00.001-06:00

Ingredients

1 (32 oz) pkg frozen hash browns, thawed
1 medium size onion, chopped finely
6 tbsp margarine, melted
1 (16 oz) tub sour cream
1 (8 oz) bag cheddar cheese, shredded
1 (10 1/2 oz) can cream of chicken soup
cornflakes, crushed
4 tbsp margarine, melted

Directions

1. Preheat oven to 350 F.

2. In a 13 x 9 inch baking pan make single layers of the following:
Potatoes, onions, 6 tbsp melted margarine, sour cream,
cheddar cheese and soup. Sprinkle top with cornflakes.

3. Drizzle 4 tbsp margarine over top. Bake 1 hour or
until bubbly and piping hot. Remove from oven and serve.

QUICK CHICKEN RICOTTA

2010-12-08T04:11:00.004-06:00

INGREDIENTS

4 small boneless skinless chicken breast halves,
cut in half crosswise
8 No-boil (oven ready)lasagna noodles
1 lemon
1 cup ricotta cheese
1 cup pitted green olives
Fresh Rosemary, optional
olive oil
salt
ground black pepper

DIRECTIONS

1. In a Dutch oven bring 3 inches water to boiling. Add noodles and 1 tsp olive oil. Cover. Cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.

2. Meanwhile, shred peel from lemon; cut lemon in half. Juice 1 half, cut remaining into wedges. Season chicken with salt, pepper, and 1/2 of lemon peel.
In a skillet heat 1 tbsp oil over medium high heat. Add chicken. Cook 10 minutes or until no longer pink, turning once. Add olives; heat through and remove from heat.

3. In microwave safe bowl combine ricotta, lemon juice and 1/2 teaspoon
each salt and pepper. Microwave on FULL power (high) 30 seconds stirring once.

4. Spoon ricotta mixture into bowls. Top with noodles, chicken, olive mixture, remaining lemon peel. Fresh Rosemary if desired. Pass lemon wedges.

Yield: 4 servings

Nutrition Information

Calories443
Total Fat (g)19
Saturated Fat (g) 7
Cholesterol (mg)130
Sodium (mg)1053
Carbohydrate (g)30
Fiber (g)4
Protein (g)39
Vitamin C (DV%)44
Calcium (DV%)17
Iron (DV%)15
Percent Daily Values are based on a 2,000 calorie diet

EASY SNICKERS APPLE SALAD

2010-12-07T15:05:00.012-06:00

Ingredients

5 to 6 large apples
6 Snickers candy bars
1 (8 oz) bar cream cheese, softened
1 (10 oz) jar caramel ice cream topping
1 (12 oz) tub frozen whipped topping, thawed

Directions

1. Cut the apples and candy bars into small chunks.

2. Mix cream cheese and caramel topping with the apples and candy bars.

3. Fold in whipped topping and chill.

Yield: 8 Servings

EASY RAISIN CARROT SALAD

2010-12-06T04:17:00.005-06:00

INGREDIENTS

1 1/2 cups grated carrots
1 cup raisins
1/2 cup thinly sliced celery
1/2 cup chopped walnuts
1/3 cup mayonnaise or plain yogurt

DIRECTIONS

1. In a bowl combine all ingredients and mix well.

2. Cover and refrigerate until chilled.

Yield: 6 Servings Serving size: about 1/2 cup

Weight Watchers PointsPlus+ = 7
Nutritional Information

Calories 260; Protein 4g; Fat 16g (Sat. Fat 2g); Carbohydrate 25g;
Dietary Fiber 3g; Cholesterol 5mg; Sodium 105mg

ST. LUCIA BUNS

2010-12-05T13:30:00.003-06:00

INGREDIENTS
1 cup melted butter
1/2 tsp. saffron threads, finely crumbled
(or 1 tsp powdered saffron)

1 cup milk
3/4 cup sugar
1 tsp. salt
2 pkg dry active yeast (4 1/2 tsp)
6 1/2 cups all-purpose flour
2 eggs, well-beaten, plus one egg white
raisins or currants to decorate

DIRECTIONS

1. Crumble saffron threads into melted butter.
Let sit 30 minutes to an hour (this intensifies the saffron flavor).

2. Heat milk to a light boil, turning off heat when it reaches the scalding point (with small bubbles across the top).

3. Stir in melted butter, sugar and salt. Pour mixture into mixing bowl and allow to cool until finger warm (just cool enough to touch). Stir in yeast and let sit for 10 minutes.

4. Mix 3 1/2 cups flour into liquid. Stir in two well beaten eggs. Add enough of remaining flour to form a soft dough (just until the dough pulls away from the sides of the bowl. Don't add too much flour).

5. Transfer dough to a large greased bowl and turn to coat all sides. Cover with a clean towel and allow to rise until doubled, about 1 hour.

6. Punch down risen dough. Lightly knead two or three times on a floured surface. Pinch off small handfuls of dough (about the size of a racquetball) and roll into "snakes." Shape snakes into "S" shaped buns or other desired shapes Place on a lightly greased baking sheet; cover with the towel again and allow to rise until doubled (about an hour).

7. Decorate buns with raisins, brush with egg white, and bake in preheated 375º F. oven about 15 minutes just until brown.

Yield: 20 buns

EASY GRILLED FLUFFY CORN CAKES

2010-12-04T06:56:00.002-06:00

INGREDIENTS

2 cups flour, sifted
3 tsp baking powder
1 tsp salt
2 eggs, well beaten
1 can (14 1/2 oz) cream style corn
2 cups milk
1/4 cup melted butter

DIRECTIONS

1. Combine dry ingredients in a mixing bowl.

2. In another bowl combine eggs, corn, milk and melted butter.

3. Add wet ingredients into dry ingredients, mixing lightly.

4. Bake in a lightly greased skillet until golden brown, turning once.

5. Keep corn cakes warm in oven or warming drawer until all are cooked.

Variation: Add chopped bell peppers if desired.

CHICKEN CHOW MEIN (Weight Watchers 5 PointsPlus+)

2010-12-03T15:46:00.005-06:00

Ingredients

1/4 cup butter
1/2 cup chopped mushrooms
2 cups chopped celery
2 onions, chopped
1/4 tsp garlic powder
2 1/2 cups chicken broth
1 (15 oz) can baby corn
1/2 cup green beans
2 tsp soy sauce
2 tbsp cornstarch
1/3 cup cold water
3 cups cooked, cubed chicken meat

Directions

1. In a wok or skillet, melt butter or margarine over medium heat.
Add mushrooms, celery, onions and garlic powder. Cook until the onions have wilted.
Add chicken broth and baby corn. Continue cooking until celery is cooked but still crisp. Stir in the green beans or bean sprouts and soy sauce.

2. Mix cornstarch and water together in a small bowl. Slowly stir into vegetables. Sauce should start to thicken a little. Mix in chicken and heat through.

3. Serve over white rice.

Servings=7

Serving size: 1/7 of recipe.

Nutritional Information Weight Watchers PointsPlus+ =5

Total Fat 9g
Saturated Fat 4.8g
Cholesterol 71mg
Sodium 683mg
Potassium 311mg
Total Carbohydrates 9.5g
Dietary Fiber 5.7g
Protein 20.1g
Sugars 4.9g

WEIGHT WATCHERS 3 PointsPlus+ GREEN BEAN CASSEROLE

2010-12-02T06:57:00.012-06:00

INGREDIENTS

1/3 cup chopped onion
2 tbsp diced pimento
1 (10 3/4 oz) can low sodium condensed
cream of mushroom soup
3 tbsp fine dry bread crumbs
1/2 tsp ground black pepper
2 (9 oz) boxes frozen French style green beans
1/4 cup plain fat free yogurt
2 tsp margarine

Directions
1. Preheat oven to 350 F.

2. Cook the green beans according to package directions.
Drain well.

3. Meanwhile, in a small saucepan, cook the onion in margarine until tender.
Stir in bread crumbs and set aside.

4. In a large mixing bowl stir together the soup, yogurt, pimiento and pepper.
Stir in the beans.
Transfer mixture to a 1 quart casserole.
Sprinkle bread crumb mixture over beans in casserole.

5. Place casserole in oven and bake 25 to 30 minutes or until the mixture is heated
through and crumbs are golden brown.
If desired, garnish with additional pimiento pieces.

Yield: 5 side dish servings.

Nutritional Information Weight Watchers PointsPlus=3

Servings Per Recipe 5 side dish servings

Calories121
Total Fat (g)6
Saturated Fat (g).5
Cholesterol (mg)3
Sodium (mg)330
Carbohydrate (g)15
Fiber (g)2
Protein (g)4
Vitamin A (DV%)11
Vitamin C (DV%)22
Calcium (DV%)11
Iron (DV%)7
Starch (d.e.).5
Fat (d.e.)1
Percent Daily Values are based on a 2,000 calorie diet

WEIGHT WATCHERS 3 PointsPlus+ ITALIAN SHRIMP SCAMPI

2010-12-01T13:00:00.011-06:00

INGREDIENTS

2 tbsp olive oil
1 lb large raw shrimp , peeled
1 tsp minced garlic
2 fresh green onions , chopped
3 tbsp cooking sherry
1 medium tomato, diced
1 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
1 tsp white pepper
1/8 tsp oregano leaves
1/8 tsp ground thyme
2 tbsp chopped parsley

DIRECTIONS

1. Heat the olive oil in a large skillet, and sauté the shrimp until they begin to turn pink.

2. Add the garlic and green onions; saute for 1 minute longer.

3. Add sherry, tomato, Worcestershire sauce, hot pepper sauce, pepper, oregano,
thyme and parsley.

4. Cook about 5 minutes, or until the shrimp is fully cooked and sauce has
thickened slightly then serve.

(Old Method)Weight Watcher Points = 3 per serving
Weight Watchers PointsPlus+=3

Nutrition Information

* Calories 131
* Total Carbs 6.8g
* Dietary Fiber 1.1g
* Sugars 1.5g
* Total Fat 7.6g
* Saturated Fat 1.1g
* Unsaturated Fat 6.5g
* Potassium 335.8mg
* Protein 7.3g
* Sodium 205.7mg
* Dietary Exchanges
* 1 1/2 Fat
* 1/2 Vegetable
* 1 Very Lean Meat

EASY LEFTOVER TURKEY CASSER0LE

2010-11-29T03:00:00.004-06:00

Ingredients

1lb cooked turkey or chicken, shredded
1 onion, chopped
1 (14 1/2 oz) can green beans, drained
1 (10.75 oz) can condensed cream of mushroom soup
8 oz cubed Cheddar cheese
1 (8 oz) bag shredded Cheddar cheese
4 cups prepared mashed potatoes

Directions

1. Preheat oven to 350 degrees F. (175 degrees C.)

2. Place turkey in an even layer on bottom of a
9 by 13 inch baking dish. Top with a layer of onion and a layer of green beans so that turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together cubed cheese and mashed potatoes; spoon over the top of the casserole and spread to cover.

3. Bake for 30 to 40 minutes in oven until heated through.

Yield: 6 Servings

TURKEY POT PIE

2010-11-28T04:04:00.002-06:00

Ingredients

1 1/2 cups celery, sliced
1 1/2 cups carrots, peeled, trimmed and chopped
5 cups cooked turkey, cubed
1 (10 oz) pkg frozen peas, thawed
1 (6 oz) can mushroom slices
4 cups canned turkey broth
1 cup milk
1/2 tsp celery salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
2/3 cup flour
3/4 cup water
2 refrigerated pie crusts, (any brand found in biscuit section)

Directions

1. Preheat oven to 425 F.

2. Fill a saucepan with 1 inch of water and bring to a boil over medium heat. Add celery and carrots.
Cook for 10 minutes. Remove from heat. Transfer to a colander, rinse under cold running water and drain.

3. Place celery, carrot, turkey, peas and mushrooms in a large bowl.
Toss together and mix thoroughly. Distribute evenly among six 5 inch round casserole dishes.

4. Combine broth, milk, celery salt, pepper and nutmeg in a heavy saucepan and bring to a boil over medium heat. Remove from heat.

5. In a small bowl, mix flour and water to a smooth paste. Stir into the saucepan. While continuing to stir, return pan to medium heat and
return to a boil. Lower heat and simmer, stirring constantly for about 2 minutes longer until mixture is thick and smooth. Pour sauce in equal amounts over the turkey vegetable mixture in the six casseroles.
Set aside to cool.

6. Lay a sheet of pie dough on a floured surface. Using a clean 5 inch
round casserole dish, cut three dough circles from the sheet.
Repeat process with second sheet of dough. Lay a dough circle atop each of the individual casseroles, crimping the outer edge of dough down over each dish rim. With a sharp pointed knife make 3 small cuts near center of each crust to allow steam to escape. Put casseroles on a cookie sheet and bake 30 minutes until crust is golden and filling is bubbly.

Serves: 6

THANKSGIVING FRITTATA

2010-11-25T05:14:00.003-06:00

Ingredients

3 oz asparagus spears
12 fully cooked bacon slices
1 ham steak
6 eggs
1/4 teaspoon black pepper
1/2 cup Parmesan cheese, shredded
1 Roma tomato, seeded and diced
sesame seeds (optional)
1 tsp olive oil
1/4 cup chopped onion
1 cup potatoes, diced into 1/4 inch cubes

Instructions

1. In a 10 inch skillet heat oil over medium high heat until hot.

2. Add onion and potatoes; stir and cook about 5 minutes.

3. Cut asparagus spears into thirds. Add asparagus and ham to skillet.

4. Meanwhile, in a medium size bowl beat eggs and pepper; stir in Parmesan cheese.

5. Reduce skillet heat to medium low; pour eggs over potato mixture.

6. Cover; cook 14 to16 minutes or until egg mixture is set in center.
Remove from heat.

7. Sprinkle diced tomato over frittata.

8. Cut into wedges and serve with Fully Cooked Bacon Slices which have been heated according to package directions. Sprinkle bacon with sesame seeds if desired.

Servings: 8

EASY APRICOT CHICKEN

2010-11-21T14:52:00.002-06:00

Ingredients

4 boneless, skinless chicken breasts
1 tbsp olive oil
1 clove garlic, sliced
1 (28 oz) can diced tomatoes, with liquid
1/2 cup snipped dried apricots
1/3 cup golden raisins
salt and pepper to taste

Directions

1. Season chicken with salt and pepper. Cook chicken in a very large skillet in hot olive oil 4 minutes per side or until browned.
Add garlic; cook and stir 1 minute more.

2. Add tomatoes, apricots and raisins; bring to boiling.
Reduce heat and simmer covered 3 to 5 minutes or until chicken is cooked through and no pink remains.
Uncover and cook to desired consistency.
Season to taste with salt and pepper.

Yield: 4 servings

EASY SWEET POTATO GREEN BEAN CASSEROLE

2010-11-20T05:39:00.007-06:00

Ingredients

2 large sweet potatoes, peeled
1 tsp lemon juice
1 cup cooking sherry
3 tbsp butter, unsalted
1 tbsp onions, diced
2 cups + 2 tbsp brown sugar
1/2 tsp ground cloves
3/4 tsp white pepper
1 pinch thyme
1 (16 oz) bag frozen green beans

Instructions

1. Preheat oven to 400º F.
Cut sweet potatoes into 1/4 by 1/4 by 3 inch spears.
Place in a 9 by 13 inch casserole.
Add 2 cups of the brown sugar, lemon juice and 1/2 cup cooking sherry.
Bake in oven 25 minutes basting several times.

2. While potatoes cook, melt butter in saute pan.
Add onions, the 2 tbsp brown sugar, seasoning and green beans.
Saute for 2 minutes; add remaining cooking sherry and continue to
saute until desired tenderness of vegetables.
Remove from heat and keep warm.

3. Remove sweet potatoes from any remaining basting liquid.
Toss with green beans and serve.

Yield: 6 Servings

ROASTED AND BUTTERED THANKSGIVING TURKEY WITH GRAVY

2010-11-18T10:23:00.003-06:00

NOTE:
To brine the turkey you need space for a 5 gallon pan
in your refrigerator.
If you don't have the room or the pan, you can cook the
brine in a smaller pan.

INGREDIENTS

Brine:
2 1/2 gallons water
2 1/2 cups kosher salt
1 cup maple syrup
24 bay leaves
24 cloves garlic, peeled
1/3 cup whole black peppercorns
2 small bunches fresh flat leaf parsley (about 4 oz)
1 small bunch fresh sage (about 1 ounce)
6 medium sprigs fresh rosemary
Zest and juice of 4 large lemons (remove zest in long strips with vegetable peeler)

Turkey

1 (14 to 16 lb) natural turkey (preferably fresh)
1 recipe Three Herb Butter, softened
2 tbsp kosher salt
2 tbsp freshly ground black pepper
2 oz (4 tbsp) unsalted butter, melted

Gravy

2 1/2 oz (5 tbsp) unsalted butter
2 1/2 oz (1/2 cup) flour
4 cups Three Herb Turkey Broth or low salt chicken broth
1 1/2 cups Pinot Noir
Kosher salt
Freshly ground black pepper
Three Herb Butter
1/2 lb (1 cup) unsalted butter, at room temperature
1/2 cup finely chopped shallots (about 3 oz)
1/2 cup dry white wine
1/4 cup chopped fresh flat leaf parsley (from about 1oz parsley sprigs)
1/4 cup chopped fresh thyme leaves (from about 3/4 oz thyme sprigs)
1/4 cup chopped fresh sage leaves (from about 1/2 oz sage sprigs)
Three Herb Turkey Broth
1 1/2 to 2 lbs turkey parts, such as backs, wings or legs
1 large onion (about 12 oz), coarsely chopped
4 large stalks celery (about 9 ounces), coarsely chopped
2 small carrots (about 4 oz), coarsely chopped
2 cups dry white wine
6 cups low-salt chicken broth
Half a small bunch fresh flat leaf parsley (about 1 oz)
Half a small bunch fresh sage (about 1/2 oz)
Half a small bunch fresh thyme (about 1/3 ounce)
3 bay leaves
1 tbsp whole black peppercorns

DIRECTIONS
1. Two days ahead of time- Prepare the brine:

Put all the brine ingredients in a 5 gallon stockpot with a lid. Cover and bring to a boil over high heat.
Reduce heat to medium low and simmer 5 minutes.
Remove from heat, cool to room temperature and cover the pot. Refrigerate brine until cold, preferably overnight.

2. One day ahead:

Brine the turkey:
If already loose, trim tail from the turkey; otherwise, leave it attached. Remove and discard the giblets.
Keep the neck and tail in the refrigerator.
Rinse turkey and put it in the pot with the brine.
Refrigerate for 8 to 24 hours before roasting the turkey.

3. Prepare and roast the turkey:

Position a rack in the bottom of the oven and heat oven to 350 F. Remove turkey from brine and discard brine.
Rinse turkey well and pat dry. Set it in a large flameproof roasting pan. Gently slide your hand between the breast meat and skin to separate the skin so you can apply the herb butter. Slice the herb butter into 1/4 inch thick rounds and distribute them evenly between the skin and breast meat, completely covering the breast. Maneuver a few pieces between the skin and legs also.
Next, with your hands on the outside of the turkey, massage the butter under the skin to distribute it evenly and break up the round pieces so the turkey won't look polka dotted when it's done.

4. Sprinkle 1 tbsp of the salt and 1 tbsp of the pepper in the cavity of the turkey. Tie the legs together. Fold the wings back and tuck the tips under the neck area. Flip the turkey onto its breast, pat the back dry and brush with some of the melted butter. Sprinkle with some of the remaining salt and pepper. Flip the turkey over, pat dry again, brush all over with the remaining butter and sprinkle with the remaining salt and pepper. Put the reserved neck and tail in the pan with the turkey. Cover the pan very tightly with foil and put in the oven, legs pointing to the back of the oven if possible (the legs can handle the higher heat in the back better than the breast can). Roast undisturbed for 2 hours and then uncover carefully (watch out for escaping steam). Continue to roast, basting every 15 minutes with the drippings that have collected in the pan until an instant read thermometer inserted in the thickest part of both thighs reads 170 to 175 F. and juices run clear when thermometer is removed, (45 minutes to 1 hour more) for a 15 lb turkey.

5. Remove turkey from the oven. With a wad of paper towels in each hand, move the turkey to a serving platter.
Cover with foil to keep warm and set aside. Discard neck and tail; reserve the drippings in the roasting pan.
Let turkey rest for 30 minutes while you make gravy and heat the side dishes.

6. Make the gravy:

Melt the butter in a small saucepan over medium high heat until foaming. Add the flour and quickly whisk it into the butter until it's completely incorporated. Cook, whisking constantly until the roux smells toasty and darkens slightly to a light caramel color, about 2 minutes. Watch carefully, as you don't want it to get too dark.
Remove from the heat and set aside.

7. Pour the reserved turkey drippings into a clear, heatproof container, preferably a fat separator cup. (Don't rinse the roasting pan). Let set until the fat rises to the top and then pour out 1 cup of the juices, (or remove and discard the fat with a ladle and measure 1 cup of the juices). Combine the juices with the turkey or chicken broth.

8. Set the roasting pan on top of the stove over two burners on medium heat. Add the Pinot Noir and simmer, scraping the pan with a wooden spoon to release any stuck on bits, until the wine has reduced by half, about 5 minutes. Add broth mixture and simmer to meld the flavors, about 5 minutes. Whisk in the roux a little at a time until you have reached your desired thickness (you may not want to use it all). Adjust the seasoning with salt and pepper to taste. Strain through a fine sieve and transfer to a serving dish.

On a large piece of plastic wrap, shape the herb butter into a log. Wrap in plastic and refrigerate.

Make Ahead:
The butter can be made up to 1 week ahead and refrigerated or up to 2 months ahead and frozen. If frozen, take the butter out of the freezer and store in the refrigerator a day before you plan to use it.
Three-Herb Turkey Broth
Position a rack in the center of the oven and heat the oven to 350 F. Put the turkey parts in a small roasting pan (approximately 9 by13 inches) along with the onion, celery and carrots. Roast until the meat is well browned, 1 to 1 1/4 hours. Transfer the turkey parts and vegetables to a 4 quart saucepan.
Add the wine to the roasting pan and scrape any browned bits with a wooden spoon to release them into the wine. Pour the wine into the saucepan and add the chicken broth, herbs, bay leaves and peppercorns. Bring to a boil over
medium high heat; reduce heat to medium low or low and simmer gently until meat is falling off the bone, 30 to 40 minutes skimming occasionally to remove the fat and foam that rises to the top. Strain the broth through a fine sieve, cover and refrigerate until ready to use.
Remove any solidified fat before using.

Make Ahead:
The turkey broth can be made up to 4 days ahead and refrigerated or up to 2 months ahead and frozen.

Tips:
Make Ahead Tips:

The brine should be prepared 2 days before the Thanksgiving dinner. The turkey should be brined the day before. The roux may be prepared on Thanksgiving day and left at room temperature; whisk to re-combine before using.

CHICKEN ENCHILADA CASSEROLE

2010-11-13T07:24:00.003-06:00

INGREDIENTS

1 (12oz) pkg jumbo shell macaroni
3 large bell peppers, chopped
1 1/2 cups chopped red onion
1 fresh jalapeno pepper, seeded and chopped
2 tbsp vegetable oil
2 cups chicken, cooked and chopped
1 (16 oz) can refried beans
1/2 of 1(1.25 oz) envelope taco seasoning(3 tbsp)
2 (10 oz) cans enchilada sauce
1 (8 oz) bag shredded Mexican 4 cheese blend
1 cup sliced green onions
2 cups Nacho Cheese flavor tortilla chips, crushed
Sour Cream or avocado dip

DIRECTIONS

1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.

2. In skillet cook sweet peppers, onion, jalapeño, and 1/4 tsp salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.

3. Divide filling among shells. Spread 1 cup of remaining enchilada sauce in a 3 quart rectangular baking dish. Arrange shells on top of sauce. Drizzle with remaining enchilada sauce.

4. Bake covered for 30 minutes. Uncover and sprinkle with remaining cheese.
Bake 5 minutes longer or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and or sour cream.

Yield: 8 to 10 servings

Nutrition Information
* Calories520,
* Total Fat (g)20,
* Saturated Fat (g)8,
* Monounsaturated Fat (g)2,
* Polyunsaturated Fat (g)4,
* Cholesterol (mg)56,
* Sodium (mg)1338,
* Carbohydrate (g)60,
* Total Sugar (g)6,
* Fiber (g)6,
* Protein (g)27,
* Vitamin C (DV%)93,
* Calcium (DV%)21,
* Iron (DV%)20,
* Percent Daily Values are based on a 2,000 calorie diet

WEIGHT WATCHER 5 PointsPlus+ EASY TWICE BAKED SWEET POTATOES

2010-11-09T14:36:00.009-06:00

Ingredients

3 baked sweet potatoes, medium to large size
3 tbsp granulated Splenda No Calorie Sweetener
2 tbsp butter, softened
2 oz cream cheese, softened
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/4 tsp salt
1/8 tsp black pepper
1 egg
1/4 cup chopped pecans

Directions

1. Preheat oven to 375 F.

2. Slice sweet potatoes in half lengthwise. Scoop out with
spoon leaving skins about 1/4 inch thick. Set skins aside.

3. Place potato flesh in medium size mixing bowl. Add
remaining ingredients and mix until well combined.

4. Fill reserved skins equally with filling.

5. Bake 25 to 35 minutes

Serving size= 1/2 potato

NUTRITION INFORMATION

Servings: 6 Weight Watcher PointsPlus+ =5 per serving

Amount Per Serving

Calories: 170
Calories from Fat: 100
Total Fat: 11g
Saturated Fat: 5g
Cholesterol: 55mg
Sodium: 200mg
Total Carbs: 16g
Dietary Fiber: 4g
Sugars: 3g
Protein: 3g

EASY GEORGIAN CHICKEN

2010-11-09T07:33:00.006-06:00

Ingredients

1/2 stick butter
4 skinless, boneless chicken breast halves
1 cup cup sliced fresh mushrooms
2 tbsp shallots, minced
1/4 tsp salt
1/4 tsp black pepper
4 oz grated Mozzarella cheese

Directions

1. Melt butter over medium heat. Add mushrooms and shallots and
sprinkle with salt and pepper. Cook 10 minutes.

2. Add chicken and cook 10 minutes on each side or until tender.
Transfer chicken to platter and sprinkle with grated cheese.

3. Transfer chicken to platter and sprinkle with grated cheese.

4. Top with mushroom mixture.
Cook and let stand 5 minutes or until cheese melts.

Yield: 4 to 6 servings

HAMBURGER SAUCE ON A SHINGLE

2010-11-08T12:15:00.004-06:00

( I had to clean up the title a bit,lol) This recipe uses water,
however I prefer the cream gravy version.

Ingredients

2 lbs ground hamburger browned
1 onion, diced
4 to 5 tbsp flour
1 (14 1/2 oz) can crushed tomatoes
1 tsp sugar
2 tbsp Worcestershire sauce
1/8 teaspoon ground mace
1 cup water
2 cups beef broth
1 tsp salt
1 tsp ground black pepper

Directions

1. Brown onions and set aside. Brown hamburger until no longer pink,
sprinkle in flour and continue cooking, mixing in flour until no longer white.
Add onions and all remaining ingredients.

2. Stir and cover. Lower heat and simmer 30 minutes stirring frequently.
Thin with more water if needed.
Place in a warm oven 30 minutes or until ready to serve.

3. Serve over toasted bread slices.

EASY CHICKEN PARMESAN

2010-11-08T09:00:00.002-06:00

INGREDIENTS

6 skinless, boneless chicken breasts
1 cup all purpose flour
t tsp Kosher salt
1/2 tsp freshly ground black pepper
2 extra large eggs
1 1/4 cups seasoned bread crumbs
1/2 cup freshly grated Parmesan plus
extra when serving
Unsalted butter
Olive oil
Salad greens for 6, washed and spun dry
Lemon Vinaigrette (recipe below)

DIRECTIONS

1. Pound chicken breasts until they are 1/4 inch thick. You can use either a
meat mallet or a rolling pin.

2. Combine the flour, salt and pepper on a dinner plate. On a second plate,
beat the eggs with 1 tbsp of water.
On a third plate, combine the bread crumbs and 1/2 cup
grated Parmesan cheese. Coat chicken breasts on both sides with flour mixture
then dip both sides into egg mixture and dredge both sides in bread crumb
mixture pressing lightly.

3. Heat 1 tbsp butter and 1 tbsp olive oil in a large sauté pan and cook 2 or
3 breasts on medium low 2 to 3 minutes a side, until cooked through.
Add more butter and oil and cook the rest of the breasts. Toss salad
greens with Lemon Vinaigrette. Place a mound of salad on each hot breast.
Serve with extra grated Parmesan.

Yield: 6 Servings

LEMON VINIAGRETTE RECIPE

In a small bowl, whisk together 1/4 cup freshly squeezed lemon juice (2 lemons), 1/2 cup olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Nutritional Infromation

* Per Serving

* Calories638,
* Total Fat (g)34,
* Saturated Fat (g)8,
* Monounsaturated Fat (g)19,
* Polyunsaturated Fat (g)4,
* Cholesterol (mg)174,
* Sodium (mg)1158,
* Carbohydrate (g)37,
* Total Sugar (g)2,
* Fiber (g)3,
* Protein (g)46,
* Vitamin C (DV%)21,
* Calcium (DV%)18,
* Iron (DV%)24,
* Percent Daily Values are based on a 2,000 calorie diet

WEIGHTWATCHER 9 PointsPlus+ ROASTED CORNISH HEN AND VEGETABLES

2010-11-07T08:30:00.006-06:00

INGREDIENTS

1 medium size carrot, cut into large chunks
1 medium size russet potato, cut into
large chunks
1 medium size parsnip or turnip, peeled and
cut into large chunks
1 small onion, quartered
1 tbsp olive oil
1 tbsp balsamic vinegar
1 Cornish game hen ( about 1 1/2 lbs)
2 garlic cloves, minced
1/2 tsp dried rosemary, crushed
1/4 tsp salt
1/4 tsp ground black pepper
fresh rosemary or sage leaves, optional
cherry tomatoes, optional

DIRECTIONS

Preheat oven to 400 degree F.

1. In a large bowl, combine carrot, potato, parsnip or turnip and onion. Add oil and balsamic vinegar; toss to lightly coat. Spread in a 9 by 9 by 2 inch baking pan; cover with foil. Roast 30 minutes. Reduce oven temperature to 375 degree F.

2. Meanwhile, gently separate the skin from the hen breast and tops of drumsticks by easing a paring knife or your fingers between the skin and the meat to make 2 pockets that extend all the way down to the neck cavity and over the drumsticks. In a small bowl, combine garlic, rosemary, salt and pepper. Set aside 1/2 teaspoon of the dried rosemary. Rub remaining rosemary mixture under the skin onto the breast and drumsticks. Using 100 percent cotton string tie drumsticks to tail; tie wing tips to body. Sprinkle the reserved rosemary mixture on the skin. Uncover vegetables. Add hen to baking pan.

3. Roast hen and vegetables, uncovered, for 1 to 1 hour 15 minutes, or until vegetables are tender and an instant read thermometer inserted into the thigh of the hen registers 180 degree F. (the thermometer should not touch the bone), stirring vegetables once or twice. Remove string. Cover with foil; let stand for 10 minutes before serving.

4. If desired garnish with fresh rosemary or sage leaves and tomatoes. To serve hen use kitchen shears or a long heavy knife to carefully cut hen in half lengthwise. Remove skin and discard. Serve with vegetables.

Yield 2 Servings. Serving Size = 1/2 Hen

Weight Watcher PointsPlus+ per serving = 9
Weight Watchers(old calculation Method) = 7 Points per serving

Servings Per Recipe= 2

Nutrition Information Per 1/2 hen

*Calories345
*Total Fat (g)12
*Saturated Fat (g)2
*Cholesterol (mg)133
*Sodium (mg)399
*Carbohydrate (g)27
*Fiber (g)5
*Protein (g)32
*Starch (d.e.)1.5
*Vegetables (d.e.)1
*Lean Meat (d.e.)3.5
*Percent Daily Values are based on a 2,000 calorie diet.

CANDIED SWEET POTATOES AND CRANBERRIES

2010-11-05T04:50:00.006-05:00

NOTES: (This can also be used as a Weight Watchers Recipe,
as it calculates to a 5 PointsPlus+ per serving Weight Watcher recipe)

INGREDIENTS

3/4 cup apple juice or cider
1 lb sweet potatoes, peeled and sliced 1/4 inch thick,
about 3 cups

1 cup coarsely chopped cooking apples,
(such as Jonathan, Macintosh or your favorite variety for cooking)
2 tbsp dried cranberries
2 tbsp maple flavored syrup
2 tbsp rum (optional)
1/4 tsp salt
2 tbsp chopped hazelnuts or walnuts, toasted

DIRECTIONS

1. In large skillet heat apple juice.
Add sweet potato slices spreading evenly.
Cook covered over low heat about 12 minutes or until potatoes are nearly tender.
Stir in apple, cranberries, maple syrup, rum (if desired) and salt.
Cook covered over low heat for 3 to 4 minutes more or just until apple is tender.

2. Uncover and boil gently 3 to 4 minutes longer or until liquid is syrupy.
Place in serving bowl and sprinkle with nuts.

Serving Size: About 1 cup

Yield: 4 servings Weight Watchers PointsPlus+ =5

Nutrition Information

* Calories197,
* Total Fat (g)3,
* Saturated Fat (g)0,
* Monounsaturated Fat (g)2,
* Polyunsaturated Fat (g)0,
* Cholesterol (mg)0,
* Sodium (mg)208,
* Carbohydrate (g)42,
* Total Sugar (g)21,
* Fiber (g)5,
* Protein (g)3,
* Vitamin A (DV%)0,
* Vitamin C (DV%)7,
* Calcium (DV%)5,
* Iron (DV%)7,
* Starch (d.e.)1,
* Fruit (d.e.)1,
* Other Carbohydrates (d.e.).5,
* Fat (d.e.).5,
* Percent Daily Values are based on a 2,000 calorie diet

CREAMY CHICKEN AND MUSHROOMS

2010-11-04T05:13:00.008-05:00

Ingredients

1 lb sliced fresh mushrooms
3 tbsp butter
6 skinless boneless chicken breast halves,
(marinated in Italian salad dressing)

3 tbsp rice vinegar or white wine vinegar
1 1/2 cups whipping cream
3 tbsp capers, drained
1/2 tsp ground black pepper

Directions

1. Place chicken breasts in plastic storage bag, pour enough
dressing in to cover chicken and place in refrigerator.
Let set for 1 to 2 hours before cooking.

2. In a large skillet cook mushrooms in 1 tbsp of the
hot butter over medium high heat about 5 minutes or
until tender. Remove mushrooms from skillet.

3. Reduce heat to medium. Add remaining 2 tbsp butter
and the chicken breast halves to skillet.
Cook 8 to 12 minutes or until no longer
pink, (170 F.) on a meat thermometer, turning once.
Remove chicken from skillet and keep warm.

4. To skillet add vinegar, stirring to loosen browned
bits in bottom of skillet. Return skillet to heat.
Stir in cream, capers and pepper. Bring to boiling.
Boil gently uncovered 2 to 3 minutes or until sauce is slightly thickened.
Return mushrooms to skillet; heat through.
Top chicken with mushroom sauce.

Makes 6 servings Serving size = 1 chicken breast half per serving

Weight Watchers PointsPlus+ =12 per serving

NUTRITIONAL INFORMATION

* Calories456
* Total Fat (g)34
* Saturated Fat (g)19
* Monounsaturated Fat (g)9
* Polyunsaturated Fat (g)2
* Cholesterol (mg)183
* Sodium (mg)967
* Carbohydrate (g)7
* Total Sugar (g)3
* Fiber (g)1
* Protein (g)33
* Vitamin C (DV%)1
* Calcium (DV%)5
* Iron (DV%)5
* Vegetables (d.e.)1
* Very Lean Meat (d.e.)4.5
* Fat (d.e.)6
* Percent Daily Values are based on a 2,000 calorie diet.

Weight Watcher Points per Serving = 12

HAMBURGER and CHEESEY FRIES

2010-11-03T11:51:00.003-05:00

INGREDIENTS

1 (2 lb) bag frozen french fries
1 lb ground beef
1/2 cup ketchup
1/4 cup yellow mustard
1/4 tsp salt
1/4 tsp black pepper
1 small onion, chopped
1/2 cup sliced dill pickles
3/4 cup cheese sauce, warmed

Directions

1. Place frozen French fries on baking sheet and bake according to package directions.

2. Meanwhile, in a large skillet cook the ground beef over high heat until browned, about 6 to 8 minutes; drain off excess fat.

3. Stir in ketchup, mustard, salt and pepper; mix well and cook 2 to 3 minutes or until heated through.

4. Place fries on a large platter, spoon the meat mixture over the fries and sprinkle with the onion and pickles. Drizzle cheese sauce evenly over everything.
Serve immediately.

Yield: 4 Servings

EASY STOVETOP EDIBLE BOWL CHILI

2010-11-01T11:19:00.003-05:00

Ingredients

2 lbs ground beef
1 tsp minced garlic
1 (28 oz) can crushed tomatoes
2 (15 oz) cans red kidney beans, undrained
1 (1 oz) envelope dry onion soup
3 tbsp chili powder
8 Kaiser rolls

Directions

1. In a large pot combine the ground beef and garlic over
medium high heat, brown 10 minutes.

2. Add crushed tomatoes, kidney beans, onion soup mix and chili powder;
mix well and bring to boil stirring frequently.
Reduce heat to low and simmer 30 minutes.

3. Meanwhile, cut a 1 1/2 inch circle off top of each roll and
remove bread circles.
Reserve the circles to serve with the chili for dunking.
Hollow out the rolls leaving 1/2 inch of bread around the sides,
creating bowls.

4. Place bread bowls on plates and spoon chili into them,
allowing the chili to overflow.

Serves: 8

Optional
Serve sour cream, chopped onions and shredded cheese as optional toppings.

TURKEY and CHEDDAR NACHOS

2010-10-27T10:19:00.009-05:00

INGREDIENTS

1 1/2 pounds ground turkey, preferably 85/15
1 medium onion, diced
2 tbsp ground cumin
1 1/2 tbsp chili powder
1 tsp salt
2 tsp ground pepper
1/2 tsp cayenne pepper
1 (12 oz) can beer
1 (15 oz) can Niblets corn, drained
1 (15 oz) can black beans, rinsed and drained
1 (12 to 14 oz) bag tortilla chips
1 (16 oz) jar mango or peach salsa
1/2 cup sliced pickled jalapeno peppers
2 (8 oz) or 1 (16 oz) pkg shredded Colby Jack cheese
1/2 cup sour cream

DIRECTIONS

1. Preheat oven to 375 F.

2. Brown turkey with onion in a 10 inch skillet over medium high heat.
Add next 5 ingredients and stir to combine.

3. Add 1/2 of 12 oz beer and let it evaporate over medium heat.
Pour remaining 1/2 beer and let it evaporate as well and remove
meat mixture from heat.

4. In small mixing bowl combine drained and rinsed black beans and corn.
On 15 inch oven proof baking platter,
place 1/3 of tortilla chips on bottom of platter then
layer 1/3 each of the ground turkey, bean and corn mixture,
salsa and Colby Jack cheese, repeating layers.
Bake 10 minutes or until cheese is melted.
Top with jalapeno peppers and sour cream.

Yield: 10 appetizer sized servings

BAKED BROCCOLI CHEESE RECIPE #2

2010-10-22T02:54:00.008-05:00

Ingredients

1/4 cup chopped onion
2 tbsp butter
2 tbsp flour
1/2 cup water or milk
1 (8 oz) jar cheese spread or,
1 (8 oz) bar Velveeta cheese (cubed)

3 (10 oz) pkgs frozen chopped broccoli, cooked and drained

3 beaten eggs
1/3 cup crushed cornflakes

Directions

1. In a 3 quart saucepan cook onion in butter till tender but not brown.
Stir in flour. Add water.
Cook and stir till thick and bubbly. Blend in cheese spread.
Remove from heat. Stir in broccoli, then eggs.
Transfer to a 1 1/2-quart casserole.
Top with cornflakes.

2. Bake, uncovered in a 325 F. oven for about 50 minutes or
until knife inserted halfway between
edge and center comes out clean.
Let stand 10 minutes before serving.

Makes 8 servings

CINNAMON APPLE CRISP

2010-10-21T13:04:00.003-05:00

Ingredients

nonstick cooking spray
3/4 cup packed dark brown sugar
1/2 cup flour
1 1/2 tsp ground ginger
1tsp ground cinnamon
Dash salt
6 tbsp unsalted butter, cut in pieces
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup packed dark brown sugar
1/4 cup cornstarch
3/4 tsp ground ginger
1/2 tsp ground cinnamon
3 lbs Granny Smith apples (peeled, cored and thinly sliced) (about 8 cups)
Vanilla ice cream or whipped cream (optional)

Directions

Preheat oven to 375 F.

1. Lightly coat a 2 1/2 to 3 quart (13 by 9 inch) baking dish with nonstick cooking spray and wipe with a paper towel to spread evenly. Set aside.

2. For topping:
In a large bowl whisk together the 3/4 cup brown sugar, flour, 1 1/2 tsp ginger,
1 tsp cinnamon and salt.
Using a pastry blender cut in butter until the mixture resembles coarse crumbs.
Stir in walnuts and pecans. Set aside.

3. In a very large bowl whisk together 1/2 cup brown sugar, cornstarch,
3/4 teaspoon ginger and 1/2 teaspoon cinnamon. Add apple slices.
Gently toss until coated.

4. Transfer apple mixture to prepared dish. Sprinkle topping over the apples.
Cover dish with foil.

5. Bake in oven for 30 minutes. Remove foil and bake
25 to 30 minutes longer or until top is browned and apples are tender.
Let cool 20 to 30 minutes before serving.
If you like, serve with ice cream or whipped cream.

Makes 8 servings

Nutrition Facts

Total Fat (g)19
Saturated Fat (g)6
Monounsaturated Fat (g)6
Polyunsaturated Fat (g)5
Cholesterol (mg)23
Sodium (mg)29
Carbohydrate (g)60
Total Sugar (g)45
Fiber (g)3
Protein (g)3
Vitamin C (DV%)8
Calcium (DV%)5
Iron (DV%)7

Percent Daily Values are based on a 2,000 calorie diet

SPICY ASIAN PORK CUTLETS

2010-10-21T03:27:00.004-05:00

Ingredients

4 pork cutlets
flour
2 eggs, beaten
bread crumbs
salt and pepper
1/4 cup vegetable oil
2 cloves of garlic, minced
1 tbsp minced ginger
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 tbsp honey
1 tbsp hot sesame oil
1/2 lime, juiced
green onions for garnish

Directions:

1. Place the cutlets between sheets of plastic wrap and pound
until desired thickness (about 1/4 to 1/2 inch).
Pat dry then season both sides with salt and pepper.
Dredge each cutlet in flour, shaking off the excess.
Dip in egg, letting the excess drip off then coat in bread crumbs.

2. Let rest on a baking sheet for 5 minutes while the pan heats up.
Heat vegetable oil in a large pan or dutch oven.
When the oil begins to shimmer, cook cutlets in batches until
golden brown (about 3 minutes per side, depending on thickness).
Drain on paper towels.

3. In the same pan add the garlic and ginger, saute for 1 minute.
Add soy sauce, rice wine vinegar, honey and sesame oil.
Bring to a simmer then add lime juice.

4. Drizzle sauce over the cutlets or serve on the side for dipping.
Top with the green onions for garnish.
Serve with roasted or stir fried vegetables.

Number of Servings: 4

Notes: For a milder flavor use plain sesame oil.

EASY MICROWAVE BROCCOLI AND CHEESE

2010-10-20T09:12:00.002-05:00

Ingredients

2 (12 oz) packages fresh broccoli florets (see Note)
1/4 cup chicken broth
1 (10 3/4 oz) can condensed cream of
mushroom soup, undiluted

1 (7 oz) jar roasted red bell peppers,
drained and chopped

1/2 cup (2 oz) shredded sharp cheddar cheese
1/4 cup mayonnaise
1 1/2 tsp lemon juice
1 tsp garlic powder
1 tsp black pepper
2 tbsp Italian bread crumbs

Instructions

1. Coat a 3 quart baking dish with nonstick cooking spray.
Add the broccoli and broth, cover tightly with plastic wrap and
microwave on high for 7 minutes.

2. In a medium bowl combine the remaining ingredients,
except the bread crumbs; stir well then spoon over the
broccoli mixture and sprinkle with bread crumbs.

3. Cover with plastic wrap and microwave on high
for 4 to 5 minutes until heated through and broccoli is tender.

Note:

Using broccoli florets shortens cooking time.
They are sold fresh or frozen and are convenient for
a quick side dish.

BEST GRILLED HAMBURGER SANDWICH

2010-10-19T02:48:00.013-05:00

INGREDIENTS

1/3 pound lean ground beef
1 large sesame seed hamburger bun;
(restaurant size if available)
1 tbsp mayonnaise
1/4 cup lettuce, shredded
1 pineapple ring
2 cups teriyaki sauce, divided into two bowls (one cup in each)
2 slices tomato
2 slices Cheddar cheese

DIRECTIONS

1. Form round burger patty. Marinate burger patty in one
bowl of teriyaki sauce for 30 minutes.
Marinate pineapple ring in second bowl of teriyaki sauce for 30 minutes.

2. Remove burger and grill on high heat to desired doneness.
Melt 1 slice of cheese on top of patty while still on grill pan by covering with lid.

3. Grill pineapple ring on medium heat. (1 minute to a side).

4. Spread mayonnaise on both halves of the bun. On bottom bun,
place tomato slices followed by the broiled burger with 2nd cheese slice and
the tomato on the bottom.

5. Stack the pineapple ring and shredded lettuce on burger patty.
Place the top bun and enjoy!

Makes 1 Man Size Burger.

EASY PUMPKIN PANCAKES RECIPE

2010-10-18T03:43:00.003-05:00

Ingredients

1 cup flour
1 cup quick-cooking oats
2 tbsp wheat germ
2 tsp sugar
2 tsp baking powder
1/2 tsp salt
1 pinch ground cinnamon
1 cup milk
1 egg, lightly beaten
3/4 cup canned pumpkin
2 tbsp vegetable oil
chocolate chips or raisins (optional)

Directions

1. In a bowl, combine the flour, oats, wheat germ, sugar,
baking powder, salt and cinnamon.

2. Combine milk, egg, pumpkin and oil in separate bowl;
stir into dry ingredients just until moistened.

3. Pour batter by 1/4 cupfuls onto a hot greased griddle;
turn when bubbles form on top of pancakes.

4. Cook until second side is golden brown.
Decorate with chocolate chips and raisins if desired.

Yields 10 to12 pancakes

EASY DEEP DISH PIZZA

2010-10-04T05:06:00.003-05:00

Ingredients

1 lb ground round
1 (15 oz) can chunky Italian style tomato sauce
1 (10 oz) can refrigerated pizza dough
6 slices mozzarella cheese, divided
1/4 cup grated Parmesan cheese

Directions:

1. Preheat oven to 425ºF.
Cook meat in a nonstick medium skillet over
medium high heat, stirring until meat crumbles and
is no longer pink. Drain, if necessary and return to skillet.
Add tomato sauce and cook until heated.

2. Meanwhile, unroll pizza dough and press into bottom and halfway
up sides of a lightly greased 9 x 13 baking dish (see Notes).
Line bottom of pizza crust with 3 slices mozzarella cheese.
Top with meat mixture.

3. Bake uncovered for 12 minutes. Top with remaining 3 cheese slices
and sprinkle with Parmesan cheese.
Bake 5 more minutes or until crust is browned and cheese melts.
Cool 5 minutes before serving.

Notes:

Make sure to push the pizza crust up the sides of your baking dish
so the delicious pizza filling will bubble up inside the crispy crust.

Add pepperoni on top to make this a meat lover's pizza casserole.

Serves: 6

Easy Nacho Potato Skins

2010-10-03T10:23:00.002-05:00

Ingredients:

6 medium size russet potatoes

Cooking oil, shortening, butter,
or margarine(for coating potatoes)

1/4 cup butter or margarine, melted
1/4 tsp seasoned salt
Ground cayenne pepper
4 (oz) Monterey Jack cheese w/peppers, shredded

Topping Choices:
Sour cream, salsa, guacamole, chopped tomato,
chopped sweet pepper, sliced green onion,
sliced pitted ripe olives or snipped fresh cilantro.

Directions:

1. Preheat oven to 425 F.

2. Thoroughly scrub potatoes and pat dry.
Rub with cooking oil, shortening, butter or margarine;
prick potatoes with a fork.
Bake for 40 to 60 minutes or until tender, or
microwave on high for 15 to 20 minutes or until tender.

3. Cut potatoes lengthwise into quarters.
Scoop out the pulp, leaving 1/4 inch thick shells.
Reserve the pulp for mashed potatoes or another use.

4. Brush both sides of potato pieces with the 1/4 cup butter or margarine.
Sprinkle the inside with seasoned salt and cayenne pepper.
Place potato pieces, skin side up,
on the unheated rack of a broiler pan.
Broil 3 to 4 inches from heat for 3 minutes.

5. Turn potato pieces skin side down. Sprinkle with shredded cheese.
Broil 2 minutes more. Arrange the potato pieces on a heated serving platter.
Serve with desired toppers.

Makes 24 servings

Make Ahead Directions:

Bake, scoop and season the potatoes.
Place in a covered container and refrigerate up to 2 days.

Hearty Vegetable Beef Soup

2010-10-01T09:55:00.003-05:00

Ingredients:

1 1/2 pounds stew beef, cubed
4 cups beef broth
1 cup onion, chopped
1 cup celery, sliced
2 large potatoes, peeled and cubed
3 carrots, peeled and sliced
28 ounces canned tomatoes
1 tablespoon sugar
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon crushed rosemary
1/2 teaspoon ground thyme
1/2 teaspoon ground marjoram
1 cup frozen peas, optional

Directions

* Preheat oven to 250º F.
* In a large container, add cubed meat, chopped onions, sliced celery, carrots, potatoes, beef broth and canned tomatoes. Add seasonings, cover with foil. Bake for 5 hours.
* If desired, add peas during the last 45 minutes of cooking.
* If the soup is too thick, add beef both until desired consistency.

Servings 6

Hearty Mustard Beef Stew

2010-09-30T08:31:00.002-05:00

Ingredients:

1/3 cup flour
1 tsp snipped fresh thyme or 1/2 tsp dried thyme, crushed
1 1/2 lb boneless beef chuck, cut in 1 to 1 1/2inch pieces
2 tbsp olive oil
1 medium onion, peeled and cut in wedges
4 carrots, peeled and cut in 1 inch pieces
1 (8 oz) pkg cremini mushrooms, halved if large
8 tiny Yukon Gold potatoes, halved
3 tbsp tomato paste
1 tbsp spicy brown mustard
2 (14 oz) cans beef broth
1 bay leaf
1 tsp Black Pepper
1/2 tsp Salt

Directions:

1. In a large bowl combine flour, parsley, thyme, 1 teaspoon pepper and 1/2 teaspoon salt. Add beef, a few pieces at a time; stir to coat. Reserve leftover flour mixture.

2. In a 6 quart Dutch oven heat oil over medium high heat.
Brown beef. Stir in onions, carrots, mushrooms and potatoes.
Cook and stir 3 minutes. Stir in tomato paste, mustard and
remaining flour mixture. Add broth and bay leaf. Bring to boiling
and reduce heat.
Cover and simmer 1 to 1 1/4 hours until beef is tender.
Remove and discard bay leaf.

Yield: 6 (1 1/2-cup) servings.
Serve with your favorite bread.
-------------------------------------------------
Percent Daily Values are based on a 2,000 calorie diet

* Calories426,
* Total Fat (g)11,
* Saturated Fat (g)3,
* Monounsaturated Fat (g)6,
* Polyunsaturated Fat (g)1,
* Cholesterol (mg)50,
* Sodium (mg)880,
* Carbohydrate (g)43,
* Total Sugar (g)6,
* Fiber (g)5,
* Protein (g)33,
* Vitamin C (DV%)32,
* Calcium (DV%)9,
* Iron (DV%)26

Easy Hot Dogs and Bacon

2010-09-22T16:05:00.003-05:00

Ingredients

1/2 cup yellow mustard
1/2 cup maraschino cherries
2 tbsp honey
3 tbsp juice from the maraschino cherries
12 slices bacon, cut in half (24 pieces)
7 hot dogs (about 1 lb), cut into thirds (24 pieces)

Directions:

1. Preheat oven to 400°F.

2. In a blender or food processor, combine mustard,
cherries, honey and cherry juice. Process until smooth.

3. Meanwhile, wrap bacon around hot dog pieces and place on baking sheet.

4. Bake 8 minutes, turn hot dogs over, then cook 5 to 6 more minutes, or until bacon is crisp. Serve with cherry mustard dipping sauce.

Yield: 8 Servings

Grilled Eggplant Sandwich

2010-09-20T05:27:00.003-05:00

Ingredients:

2 slices peeled eggplant, 1/4 inch thick
1 Portuguese roll (not sweet bread), sliced in half
lettuce
1 tomato slice
1 slice Muenster cheese
1 pimiento (the kind in the jar)
1 bunch fresh basil, chopped
1/4 cup mayonnaise
black pepper, to taste
1 tbsp grated Parmesan cheese

Directions:

1. Grill the eggplant slowly until evenly browned and soft inside
(about 5 to 7 minutes per side), Cool.

2. Mix the basil, mayonnaise, pepper and Parmesan together
to make pesto mayonnaise.

3. Spread 1 tbsp of pesto mayonnaise on each slice of bread.

4. To assemble sandwich: Place eggplant on bottom next place
the cheese, pimiento, lettuce and tomato.

This recipe makes 1 sandwich.

(If you need more just double, triple, etc. for however many you need on the ingredients.)

Easy Chicken Pepper Jack Quesadillas

2010-08-13T10:35:00.004-05:00

Ingredients:

1 tsp honey
1/2 tsp fresh lime juice
1/2 cup sour cream
4 (8 inch) flour tortillas
3/4 cup shredded pepper jack cheese
1 cup rotisserie cooked chicken breast
1 cup thinly sliced, peeled firmly ripe peach
4 teaspoons chopped fresh cilantro
cooking spray

Directions:

1. Combine honey and lime juice in a small bowl, stirring well with a whisk.
Stir sour cream into honey mixture; cover and chill until ready to serve.

2. Place tortillas flat on a work surface. Sprinkle 2 tablespoons cheese over half
of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches,
1 teaspoon cilantro and 1 more tablespoon of cheese. Fold tortillas in half.

3. Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray. Place 2 quesadillas in the pan,
and top quesadillas with a cast-iron or other heavy skillet.
Cook 1 1/2 minutes on each side or until tortillas are crisp and
lightly browned (leave cast-iron skillet on quesadillas as they cook).
Remove quesadillas from pan; set aside, and keep warm.
Repeat procedure with the remaining quesadillas.
Cut each quesadilla into wedges. Serve with sauce.

Easy Stuffed Chicken Italiano

2010-06-24T07:49:00.003-05:00

Ingredients:

4 skinless, boneless chicken breast halves
1tsp Italian seasoning
2 tbsp grated Parmesan cheese
1 (6 oz) jar roasted red bell peppers, drained
1/4 cup chopped fresh chives
4 tbsp shredded mozzarella cheese
salt and pepper to taste
2 tbsp olive oil

Directions:
1. Preheat oven to 350 degrees F. (175 degrees C.).

2. Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly.
Place between two sheets of plastic wrap, and pound flat.
Repeat with remaining chicken breasts.

3. Combine Parmesan cheese with Italian seasoning and chives.
Sprinkle over chicken breasts.
At one end of each breast, place 3 strips of roasted pepper.
Top with 1 tbsp shredded cheese.
Roll each breast up, starting on the side with the peppers and cheese.
Insert a toothpick in each roll to prevent unrolling.
Place in prepared baking dish. Season rolls with
salt and pepper to taste and drizzle with olive oil.

4. Bake in preheated oven for 15 minutes.
Set oven to broil and continue cooking 5 to 10 minutes.
Remove from oven, slice to display the filling and serve.

Yield: 4 Servings

Quick and Easy Jambalaya

2010-06-18T10:21:00.007-05:00

Ingredients:

1 lge onion, diced
1 lge green bell pepper, diced
1 smoked sausage, cut in 1/4 slices
1 tbsp olive oil
4 cups chopped cooked chicken
3 cups uncooked long grain rice
2 cans French onion soup (10 1/2 oz), undiluted
1 can chicken broth (14 1/2 oz)
1 can beef broth (14 1/2 oz)
2 tsp Creole or Cajun seasoning

Directions:

1. Saute first three ingredients in hot oil in a Dutch oven
4 to 5 minutes or until sausage browns.
Stir in chicken and next 6 ingredients.

2. Bake, covered, at 350 degrees for 40 minutes,
stirring after 30 minutes. Garnish, if desired.

Serves: 8

Shrimp and Tomatoes Spaghetti

2010-05-23T10:42:00.002-05:00

Ingredients:

8 oz dried whole wheat or 50 percent
whole wheat spaghetti
1 tbsp olive oil
12 oz medium shrimp, peeled and deveined
3 cloves garlic, minced
2 (14 1/2 oz) cans no salt diced tomatoes with liquid
3 tbsp tomato paste
1 tbsp chopped fresh basil, or 1 tsp dried basil
1 tbsp chopped fresh oregano, or 1 tsp dried oregano
1 tbsp drained capers
1/4 tsp red pepper flakes

Directions:

1. In a medium saucepan cook pasta according to package directions. Drain.

2. Meanwhile in a large saucepan, heat olive oil over medium heat. Add the shrimp and garlic and cook until the shrimp are opaque throughout, about 4 minutes. Transfer the shrimp mixture to a bowl and set aside.

3. Add the tomatoes, tomato paste, basil, oregano, capers and red pepper flakes to the large pan. Bring to a simmer and cook 10 minutes uncovered; stirring occasionally. Return the shrimp mixture to the pan and cook until heated through, about 2 minutes.

Easy Philly Cheese Steak Sandwiches

2010-05-22T06:16:00.003-05:00

Ingredients

3 tbsp vegetable oil
2 large green bell peppers, cut in 1/4 inch strips
2 large onions, thinly sliced
1 1/4 lbs beef top round, thinly sliced (see Note)
1/2 tsp black pepper
4 hoagie buns, split
1 cup Cheez Whiz, melted

1. In a large skillet, heat oil over medium-high heat.
Add bell peppers, and saute 10 minutes.
Add onions and saute 5 to 7 minutes, or until onions are tender.
Transfer to a medium bowl, cover, and set aside.

2. Add beef to skillet and sprinkle with black pepper;
saute 3 to 5 minutes, or until no pink remains in beef.
Return peppers and onions to skillet and cook 2 to 3 minutes,
or until heated through.

3. Place mixture over hoagie buns, drizzle with melted cheese and serve immediately.
Servings=4

Shrimp Okra Creole

2010-05-12T09:11:00.003-05:00

Ingredients:
2 tbsp olive oil
1 green bell pepper, chopped
1 small onion, chopped
2 (14.5 oz) cans diced tomatoes
3 cooked andouille sausage, cut into quarters
1 (10 oz) pkg frozen cut okra, thawed
2 tbsp Cajun seasoning, or to taste
2 tsp salt
2 lbs peeled and deveined,
medium shrimp (30 to 40 per lb)

Directions:

1. Heat olive oil in a skillet over medium heat. Stir in the bell pepper and onion, then cook and stir until the onion has softened and turned translucent, about 5 minutes.

2. Add and stir in tomatoes and simmer for 10 minutes. Add in okra, sausage, Cajun seasoning and salt.

3. Cover and cook for 30 minutes. Stir in shrimp and cook until bright pink on the outside and the meat is no longer transparent in the center. (8 to 12 minutes). Serve over white rice.

Yield: 8 Servings

Chicken Bacon Burgers

2010-04-25T03:02:00.002-05:00

Ingredients:

2 cups cooked chicken, finely chopped
8 slices bacon, cooked crisp and crumbled
1/4 cup Ritz crackers, crushed (about 7)
2 eggs, lightly beaten
1 tbsp Worcestershire sauce
Dash of pepper
2 tbsp oil
4 slices American cheese
4 hamburger buns, partially split
4 Kosher dill pickle slices
4 lettuce leaves

Directions:

1. Mix chicken, bacon, Ritz cracker crumbs, eggs,
Worcestershire sauce and pepper until well blended.
Shape into 4 patties.

2. Heat oil in large skillet on medium heat 1 minute.
Add patties; cover. Cook 3 to 4 minutes on each side
or until cooked through, topping each burger with a slice
of cheese for the last minute of the cooking time.

3. Place burgers on bottom halves of buns;
top each with 1 pickle slice and 1 lettuce leaf.
Cover with tops of buns.

Serves: 4

Easy 4 Cheese Pizza Recipe

2010-04-08T06:36:00.003-05:00

Ingredients:

1/4 cup olive oil
1 tbsp minced garlic
1/2 tsp sea salt
8 Roma tomatoes, sliced
2 (12 ") pre baked pizza crusts
8 oz shredded Mozzarella cheese
4 oz shredded Fontina cheese
10 fresh basil leaves, washed and dried
1/2 cup freshly grated Parmesan cheese
1/2 cup crumbled feta cheese

Directions:

1. Stir together olive oil, garlic and salt; toss with tomatoes and allow
to stand for 15 minutes. Preheat oven to 400 degrees F. (200 degrees C.).

2. Brush each pizza crust with some of the tomato marinade.
Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses.
Arrange tomatoes over top then sprinkle with shredded basil,
Parmesan and feta cheese.

3. Bake in preheated oven until the cheese is bubbly and golden brown,
about 10 minutes.

Yield: 2 (12 inch) Pizzas

Healthy Peach Cobbler

2010-03-28T08:09:00.003-05:00

Ingredients:
1 cup Bisquick Heart Smart® mix
1/4 tsp ground cinnamon, adjust to taste
1 cup skim milk
3 tbsp canola oil
3/4 cup sugar
1 (29 oz) can peach slices in light syrup, drained
1 tsp lemon juice
Vanilla reduced fat ice cream, if desired

Directions:

1. Heat oven to 375°F. In ungreased 8 inch square
(2 quart) glass baking dish, stir Bisquick mix and cinnamon.
Stir in milk and oil with wire whisk or fork until blended.

2. In medium bowl, mix sugar, peaches and lemon juice.
Spoon over batter in baking dish.

3. Bake 50 to 55 minutes or until golden brown.
Let stand about 20 minutes before serving. Serve warm with ice cream.

Servings: 6

Based on 1 Serving:
Calories 280 (Calories from Fat 70);
Total Fat 8g (Saturated Fat 1/2g, Trans Fat 0g);
Cholesterol 0mg;
Sodium 190mg;
Total Carbohydrate 49g (Dietary Fiber 2g, Sugars 35g)

Protein 3g Percent Daily Value*:

Vitamin A 15%;
Vitamin C 4%;
Calcium 15%; Iron 6%

Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet

Easy Cheese Pizza

2010-03-26T05:34:00.002-05:00

Ingredients:

3 tbsp olive oil, divided
1 large sweet onion, thinly sliced
1 lb frozen pizza dough, thawed
1 large clove garlic, minced
4 oz (1/2 of 8 oz pkg) cream cheese, softened
3/4 cup shredded mozzarella cheese
1/2 cup grated Romano cheese
1/2 tsp crushed red pepper
1 tbsp Italian Seasoning

Directions:

1. Pre heat oven to 425 F.

2. Heat 1 tbsp oil in large skillet on medium heat.
Add onions and cook 15 to 20 minutes or until tender
and golden brown, stirring occasionally.

3. Meanwhile place pizza dough on lightly floured baking sheet;
pat into a 16 x 12 inch rectangle. Mix garlic and remaining oil;
spread onto dough. Bake 10 minutes.

4. Spread cream cheese onto crust; top with remaining cheeses,
onions, Italian seasoning and crushed red pepper.

5. Bake 10 to 12 min. or until crust is golden brown.

Servings: 6

Easy Cheddar Potatoes Casserole

2010-03-24T05:52:00.003-05:00

Ingredients:

2 lb Yukon gold potatoes (about 6), peeled & quartered
2 tbsp butter
1/2 cup sour cream
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled

Directions:

1. Pre heat oven to 350ºF.

2. Cook potatoes in boiling water in large saucepan 20 minutes
or until tender; drain. Return to pan.

3. Add butter and sour cream to potatoes; mash until smooth.
Spoon half into 1 1/2 qt casserole; cover with layers of cheese,
remaining potato mixture and bacon.

4. Bake 30 to 35 minutes or until heated through.

Yield: 10 (1/2 Cup) Servings

Note: For creamier potatoes add 2 tbsp milk to the sour cream and butter.

Easy Cream Cheese Deviled Eggs

2010-03-23T04:39:00.002-05:00

Ingredients:

8 hard boiled eggs
1 (8 oz) pkg cream cheese, softened
2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1/4 cup frozen peas, thawed
3 bacon strips, cooked and crumbled

Directions:

1. Cut eggs in half lengthwise. Remove yolks; set whites aside.
In a small bowl, mash yolks. Add the cream cheese, mustard,
salt and pepper; beat until blended. Stir in peas.

2. Stuff or pipe mixture into egg whites. Sprinkle with bacon.
Refrigerate until ready to serve.

Yield: 16 servings. Serving Size=1/2 egg per serving.

Easy Artichoke Ravioli Recipe

2010-03-22T06:45:00.003-05:00

This recipe is quick and easy to make and tastes
like you spent hours cooking it!

Ingredients:

2 packages (9 oz each) refrigerated cheese ravioli
1 jar (26 oz) meatless spaghetti sauce
1 can (14 oz) water packed artichoke hearts, rinsed,
drained and chopped.
1 jar (4 1/2 oz) whole mushrooms, drained
1 can (2 1/2 oz) sliced ripe olives, drained
1 1/2 cups (6 oz) shredded part skim mozzarella cheese

Directions:

1. Cook ravioli according to package directions; drain and return to pan.
Add spaghetti sauce, artichokes, mushrooms and olives; gently toss.

2. Transfer to a greased 13 inch x 9 inch baking dish. Sprinkle with cheese.
Bake uncovered at 400° for 15 to 20 minutes or until heated through and cheese is melted.

Yield: 6 servings

Couscous Mexicana

2010-03-19T07:15:00.003-05:00

Ingredients:

3/4 cup chopped onion
2 cloves garlic, minced
1 tbsp cooking oil
1/2 tsp ground cumin
1 cup reduced sodium chicken broth
3/4 cup frozen peas
3/4 cup coarsely chopped tomatoes
2 tablespoons snipped fresh cilantro
3/4 cup couscous
Fresh cilantro sprigs (optional)

Directions:

1. In a medium saucepan cook onion and garlic in hot oil
over medium heat until tender. Stir in cumin; cook for 30 seconds.

2. Carefully add broth, peas, tomato and cilantro. Bring mixture to a boil;
stir in couscous. Remove from heat.

3. Cover and let stand for 5 minutes. Fluff with a fork before serving. Garnish with cilantro sprigs, if desired.

Makes 6 side dish servings.

Easy Fried Catfish

2010-03-17T10:34:00.003-05:00

Ingredients

8 oz fresh or frozen catfish fillets, 1/2 to 3/4 inch thick
1 egg white, lightly beaten
1 tablespoon water
2 tablespoons yellow cornmeal
2 tablespoons finely chopped poblano pepper
1 tablespoon fine dry bread crumbs
1 tablespoon grated Parmesan cheese
1/8 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon canola oil
Lime wedges (optional)

Directions:

Thaw fish, if frozen. Cut into 2 serving-size pieces, if necessary. Set aside.

In a shallow dish combine egg white and water. In another shallow dish combine the cornmeal, chopped poblano pepper, bread crumbs, Parmesan cheese, and salt. Place flour in a third shallow dish. Dip each piece of fish in flour, then in egg mixture, then coat evenly with cornmeal mixture.

In a large skillet heat the oil over medium heat. Add the fish and fry for 4 to 5 minutes on each side or until golden brown and fish flakes easily with a fork.

If desired, serve with lime wedges.

Scalloped Hash Brown Potatoes

2010-03-16T06:36:00.003-05:00

This is a great recipe I have from 1965.

Ingredients:

1 (16 oz) pkg or 4 cups, frozen hash browns, thawed
1 (4 oz) pkg sharp shredded cheddar cheese
1/4 cup green onions, sliced (use the entire onion)
1 chicken bouillon cube
1/2 cup water
1 tbsp butter

Directions:

1. Pre heat oven to 375 F.

2. In a 1 1/2 quart casserole, combine hash browns, shredded
cheese and sliced onions together.

3. Dissolve bouillon in 1/2 cup boiling water and pour over
potato mixture. Dot with the butter.

4. Sprinkle cheese over top and bake for 30 minutes or until
potatoes are tender, stirring once or twice.

Yield: 6 servings