Thursday, December 30, 2010

Slow Cooker Pizza Chicken


2 to 4 boneless chicken breasts
1 jar pizza sauce
1 can mushrooms (I use fresh)
1 cup shredded part-skim mozzarella cheese
pepperoni or turkey pepperoni

Place chicken in slow cooker.
Pour pizza sauce and mushrooms over the chicken; cook on low for 6-8 hours.
30 minutes before serving, put 1 cup mozz cheese over top of chicken and let melt 30 minutes. Before serving (over rice) - I microwave 12 or 15 pepperoni on a plate between 2 paper towels to eliminate the grease and then crush them over top of chicken/rice.

Tuesday, December 21, 2010

Chipotle-Sparked Mustard Salmon

Source: Taste of Home magazine
Servings: 6

6 (4 oz.) salmon filets
1/4 cup low-fat mayonnaise
1/4 cup prepared horseradish
1/4 cup stone-ground mustard
1/4 tsp. lemon-pepper seasoning
1 tsp. minced chipotle pepper in adobo sauce
1 tsp. fresh dill

  • Place salmon in a foil-lined 15x10 baking pan.
  • Combine the mayo, horseradish, mustard, lemon-pepper and chipotle pepper; spread over filets.
  • Bake at 350 for 15-20 minutes or until fish flakes easily with a fork. Sprinkle with dill.

Balsamic Chicken with Feta

This was easy and very good. Great for a quick weeknight meal.

Source: unknown
Serves 4


4 (4 oz.) chicken breasts
Balsamic vinaigrette (I like Newman's Own Light Balsamic)
Italian seasoning (or basil and oregano)
2 tomatoes, sliced
salt and pepper
low-fat feta cheese

  • Marinate the chicken in balsamic vinaigrette for 2-3 hours. Remove chicken from marinade (discard marinade).
  • Place chicken in a glass baking dish and pour a little balsamic over the chicken.
  • Sprinkle generously with italian seasoning.
  • Bake at 375 for about 15 minutes, or until chicken is cooked through.
  • Remove from the oven, top with tomatoes and feta.
  • Broil 5 minutes or until the feta is lightly browned.

Tuesday, November 23, 2010

Hearts of Palm with Beets and Blue Cheese

Source: Bon Appetit

4 cups (packed) mixed baby lettuces
1/2 of a 14-15 oz. can hearts of palm, drained, each cut into 1/2 inch thick rounds
1/2 large red bell pepper, halved lengthwise, thinly sliced crosswise
1 cup cherry tomatoes, halved
8 canned pickled beets, halved
3/4 cup crumbled blue cheese (about 3 oz)
2 green onions, chopped
1/2 cup bottled balsamic dressing

Combine all ingredients except dressing. Toss well. Add dressing, toss again to coat.

Pumpkin Layer Cake

Source: Kraft Foods

1 pkg. (2-layer size) yellow cake mix
1 15oz. can pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1 1/2 tsp. pumpkin pie spice, divided
1 8oz. pkg. cream cheese, softened
1 cup powdered sugar
1 8oz. tub cool whip, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecans

Heat oven to 350.

Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl. Mix until well blended. Pour into 2 greased and floured 9-inch round pans.

Bake 28-30 minutes, or until toothpick inserted comes out clean. Cool in pans for 10 minutes. Remove from pans to cool rack, cool completely.

Beat cream cheese in medium bowl until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stire in cool whip. Cut each cake layer horizontally in half; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer). Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Orzo with lemon, capers and herbs

Serves 4-6

6-7 cups beef stock or broth
2 cups orzo
Grated lemon peel (2 lemons)
1/4 cup lemon juice
1/4 cup capers, rinsed and drained
1/2 to 3/4 cup chopped fresh herbs (basil, oregano, parsley, thyme, rosemary)
1/4 cup grated parmesan cheese
fresh ground pepper

In a large saucepan, bring the beef stock to a boil. Add the orzo and continue cooking, stirring often to prevent sticking, about 8-10 minutes.

Turn off the heat, add the lemon peel. lemon juice, capers, herbs, and cheese. Season to taste with salt and pepper.

Stir until completely mixxed and the pasta is creamy. Serve at once or keep warm in a 250 degree oven, stirring well before serving.

Asian Coleslaw

3 packs of Oriental Ramen Noodles
3 packets of Oriental Ramen Noodle seasoning (found in each pack)
2 bags coleslaw (they are usually found next to the fresh lettuce – not the bagged lettuce section for some reason..)
½ cup sugar
¾ cup olive oil
¾ cup rice vinegar
Lightly Salted Party Peanuts

Break/crunch Ramen Noodles while still in the closed pack
Mix Ramen noodles and coleslaw together in large bowl
In a separate bowl, whisk together oriental seasoning, sugar, olive oil and rice vinegar. Pour mixture over coleslaw and noodles and toss – really toss until everything is coated. Add peanuts, toss again and refrigerate for at least 1-2 hours before serving. Toss again before serving.

Its very easy – the key is to make sure you keep mixing everything so the wet mixture doesn’t just sit on the bottom of the bowl…

Cranberry Jell-o Salad

Source: My mom

12 oz. bag of cranberries
6 oz. box of strawberry jello
2 cups boiling water
2 cups sugar (I only use 1 cup)
1 can crushed pineapple
1 orange
1 apple

Peel apple and orange. Put both in blender with cranberries. Blend until fine.

Mix jello and water. Once disolved, add sugar and pineapple. Add cranberry mixture. Refrigerate until ready to eat.

Friday, November 19, 2010

Parmesan Tilapia

¼ cup Parmesan cheese
2 tbsp. butter, softened
1 tbsp. low-fat mayonnaise
1 tbsp. lemon juice
¼ tsp. dried basil
1/8 tsp. onion salt
ground black pepper, to taste
1 lb. tilapia fillets

Directions:Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, and onion salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.

**Baking directions: Bake at 350 for 20-30 minutes.

Tuesday, November 9, 2010

Jennifer Garner's Shrimp and Orzo

This dish was absolutely amazing! In fact, it is probably one of the best dishes I've ever made. We both loved it.

Serves 4

1 cup dry orzo
2 teaspoons olive oil
1 cup chopped onion
3 cloves garlic, peeled and minced
1/4 cup white wine
1 can (28 oz) whole, peeled tomatoes
2 tablespoons chopped fresh parsley
1 tablespoon capers
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon dried red pepper flakes
1 pound medium shelled and deveined shrimp
1/2 cup feta

1. Cook orzo in boiling water according to package directions.
2. Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion is translucent. Add wine and cook 1 minute. Toss in drained tomatoes (reserve 1/2 cup juice). Break tomatoes into chunks. Add reserved juice, parsley, capers, oregano, basil, black pepper, and red pepper. Simmer 5 minutes. Add shrimp and cook 2 minutes or until shrimp become opaque.
3. Add cooked orzo to skillet. Mix well. When pasta is thoroughly heated, stir in feta. Serve immediately.

Wednesday, November 3, 2010

Tilapia in Lemon Butter Sauce

This was amazing!

Source: adapted from

3/4 c. reduced-sodium chicken broth
1/4 c. fresh lemon juice
2 tbl. capers
3 tsp. butter, divided
2 (6-oz.) tilapia fillets
1/4 tsp. salt
1/4 tsp. freshly-ground black pepper

1. Combine first three ingredients in a small bowl.
2. Melt 1 tsp. of butter in a large nonstick skillet over low heat.
3. While butter melts, sprinkle fish fillets with salt and black pepper.
4. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan.
5. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 c. (about 3 minutes). Remove from heat.
6. Stir in remaining two tsp. butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.

Wednesday, October 27, 2010

Shrimp in Chinese Lemon Sauce

This was really good! DH and I loved it.

Source: Stephanie Cooks, adapted from Kitchen Cooking Recipes

3/4 pound peeled and deveined jumbo shrimp
1/4 cup low-sodium chicken broth
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon vinegar
1 tablespoon canola oil
1 1/2 teaspoons ketchup
1/4 teaspoon garlic salt
1 teaspoon cornstarch
1 teaspoon cold water

Heat chicken broth, lemon juice, honey, vinegar, vegetable oil, ketchup and garlic salt to boiling in a 1-quart saucepan.

Mix cornstarch and water; stir into broth mixture. Heat to boiling, stirring constantly. Cover and set aside.

Meanwhile, coat a skillet with cooking spray. Add the shrimp and heat until cooked through on both sides and the shrimp is pink (about 1-2 minutes per side). Pour the sauce into the skillet and toss to coat.

Serve hot.

Tuesday, October 19, 2010

Peanut Noodles with Shredded Chicken and Vegetables

Source: Stephanie Cooks (Adapted from Eating Well )

1.5 cups chicken, chopped
1/2 cup smooth peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce, or to taste
8 ounces whole-wheat angel hair
1 12-ounce bag frozen Steam Fresh Asian medley vegetables

Put a large pot of water on to boil for cooking pasta.
Microwave the frozen vegetables according to packaging directions.
Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
Cook pasta in the boiling water. Drain, reserving 1 cup of the cooking liquid.
Pour the cup of hot water into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat.
Serve warm or chilled.

Hoisin 5-spice chicken legs

DH loves chicken legs, and this recipe was great!

Source: Bella's Bistro

6 chicken drumsticks
1/4 cup Hoisin sauce
1/2 tsp. Chinese 5 spice powder
2 Cloves garlic, minced
1 Tbl. Honey
2 Tbl. Soy sauce

Preheat oven to 500.
Add all ingredients, except chicken, to a large Ziploc bag.
Close the bag and shake gently to combine. Add chicken to the sauce bag, seal and toss to coat. Set in the fridge for a few hours.
Bake in upper third of oven until skin is browned and chicken is cooked through, 25 to 30 minutes.

Oatmeal Raisin Cookies

I love this recipe, especially the cinnamon!

Source: Quaker Oats

1 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
3 cups old fashioned oats
1 cup raisins*

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Combine butter and sugar in a mixing bowl and beat until creamy. Add in eggs and vanilla and beat well. Add flour, baking soda, cinnamon, and salt and mix until well incorporated. Add oats and raisins and mix in by hand until evenly mixed. (A sturdy wooden spoon works well for this as the batter will be quite stiff.) Drop in rounded spoonfuls onto prepared cookie sheets and bake for approximately 8 to 10 minutes until golden brown. Cool for about a minute and then transfer to a wire rack and cool completely. Store in an airtight container. Recipe will yield about 4 dozen cookies depending on size.

Chicken Soft Tacos

Source: So Tasty, So Yummy

3 chicken breasts
1 package fajita seasoning
1 can Rotel
1/3 cup water
2 tablespoons olive oil

Sprinkle the fajita seasoning over the bottom of the crockpot. Arrange the three chicken breasts over the seasoning. Pour the can of Rotel over top along with the water and oil. Cook on low for 4 to 6 hours. Shred the chicken with two forks and cook for 30 minutes more. Serve with shredded lettuce, cheese and soft tortillas.

Thursday, September 30, 2010

Grilled Thai-Spiced Tuna Steak

This was amazing! I'm not a huge fish eater, but I loved this!

Source: Cooking Light's Fresh Food Fast
Servings: 4

4 6oz. sushi-grade tuna filets
1/2 tsp. salt
1 tbl. olive oil
1 tbl. red curry paste
cooking spray
4 lime wedges

  1. Prepare grill.
  2. Sprinkle fish with salt. Combine olive oil and curry paste; brush over fish.
  3. Place fish on a grill rack coated with cooking spray. Grill 2 minutes per side or until desired doneness. Serve with lime wedges.

Wednesday, September 29, 2010

Thai Chili Chicken and Noodles

Source: Adapted from Crock-Pot brand cookbook
Servings: 4-6

2 tsp olive oil
1.5 lbs. boneless, skinless chicken breasts, cut into thin strips
1 10oz. bottle asian-style sweet chili sauce
3 tbsp creamy peanut butter
3 cloves garlic, minced
1 14oz. can low-sodium chicken broth
1 8oz. pkg. vermicelli noodles
1 cup shredded carrots
bean sprouts (optional)
chopped roasted peanuts (optional)

1. Heat oil in large skillet over medium-high heat. Add chicken and cook, stirring frequently, until lightly browned on all sides. Transfer to slow cooker.
2. Stir together sweet chili sauce, peanut butter and garlic in a small bowl. Pour over chicken. Stir until chicken is well coated with sauce. Add chicken broth and stir well. Cover and cook on low 2 hours.
3. Add noodles and carrots, stir. Cover and cook 30 more minutes or until tender. Garnish with bean sprouts and peanuts if desired.

Thursday, September 9, 2010

Slow Cooker Pulled Pork

This is by far the best pulled pork I have ever had! Thanks Bridget Mc!

Slow Cooker Pulled Pork (spice rub from Cooks Illustrated and The Way The Cookie Crumbles)

Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar

1 (6-8 pound) bone-in pork shoulder (I used a pork end roast)
2 cups barbecue sauce
1. Mix all spice rub ingredients in small bowl.
2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)
3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.
4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.
5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

Friday, July 2, 2010

Peppery Beef and Vegetables

Makes 4 servings

4 oz. spaghetti
1/2 cup water
1/4 cup low-sodium or regular soy sauce
2 tsp. cornstarch
1/2 tsp pepper
1/8 tsp ground red pepper
Nonstick cooking spray
1 clove garlic, minced
1 cup fresh or frozen pea pods, halved crosswise
1/2 cup chopped green or sweet red pepper
1 cup sliced mushrooms
1 tbl. cooking oil
3/4 lb. lean boneless beef, cut into thin bite-size strips

Cook spaghetti according to package directions. Drain well and keep warm.
Meanwhile, for sauce, in a small bowl whisk together water, soy sauce, corstarch, pepper, and red pepper. Set aside.

Spray a cold wok or large skillet with nonstick spray. Heat over medium-high heat. Add garlic and stir-fry for 30 seconds. Add pea pods and green or red pepper; stir-fry for 1 minute. Add mushrooms; sitr-fry for 1-2 minutes more or until vegetables are tender. Remove vegetables from wok.

Add oil to wok. Stir-fry beef in hot oil for 3-4 minutes or till done. Push beef to sides of work. Stir sauce and pout into the center of wok. Cook and stir till thickened and bubbly. Return vegetables to wok; cook and stir all ingredients 1 minute. Toss with spaghetti.

Easy Green Chili

Source: BHG's New Dieters Cookbook
Makes 4 servings

3/4 lb. beef stew meat
1 16oz. can hominy or a 12oz. can whole kernel corn, drained
1 14.5oz. can tomatoes, cut up
1 large onion, chopped
1 4oz. can diced green chiles, drained
1/2 cup water
1 tsp. dried oregano
1 tsp instant beef bouillon granules
2 cloves garlic, minced
1 16oz. can kidney or pinto beans, drained

In 3 qt saucepan stir together meat, corn, undrained tomatoes, onion, chiles, water, oregano, bouillon, and garlic. Heat to boiling. Reduce heat. Cover and simmer about 1 1/2 hours or until meat is tender. To serve, ladle mixture into bowls and top with beans.

Thursday, June 17, 2010

Buffalo Chicken with Buttermilk-Feta Sauce

Source: Clean Eating Magazine, July/August 2010

1/2 cup nonfat plain greek yogurt
2 tbsp nonfat buttermilk
2 tbsp white wine vinegar
1/2 cup low-fat crumbled feta cheese
3 green onions, chopped (about 1/4 cup)
1/4 tsp sea salt
4 tbsp hot sauce
1 tbsp olive oil
1 tbsp paprika
4 boneless skinless chicken breasts (about 1 1/2 lbs), cut into pieces
olive oil cooking spray

In a medium bowl, whisk together yogurt, buttermilk, vinegar, feta, onions and salt. Cover and refrigerate mixture until ready to serve.

In a small bowl, combine hot sauce, oil and paprika. Place chicken in a large shallow dish. Pur hot sauce mixture over chicken, tossing to coat. Cover and marinate for at least 30 minutes at room temperature or in the refrigerator up to 8 hours.

Preheat oven to 400 degrees. Mist a large baking sheet with cooking spray. Remove chicken from hot sauce marinade, discarding marinade, and place chicken on baking sheet. Bake 8-10 minutes or until chicken is cooked through. Top with buttermilk-feta sauce. (I served mine on the side for dipping).

Tuesday, June 15, 2010

Zesty Spaghetti Salad


1 lb. thin spaghetti, cooked and drained
1 16oz. bottle zesty italian dressing (I only used about 8oz.)
1 cup celery, chopped
1 purple onion, quartered and thinly sliced
1 green pepper, chopped
1 cup fresh mushrooms, thinly sliced
1 cup pepperoni slices, halved
1 can ripe olives, well drained and sliced
1 cup cherry tomatoes, halved
2-3 Tbsp. salad seasoning spice
Parmesan cheese, grated

Before cooking, break spaghetti in small pieces. Drain and rinse with cold water, drain well.

Mix spaghetti and all veggie ingredients. Add pepperoni if desired. Add salad seasoning, italian dressing and sprinkle with parmesan. Marinate in refrigerator at lesat 2 hours, the longer the better. Stir cheese in when ready to serve.

Chile-Chicken Enchiladas

Source: Betty Crocker
Servings: 8 enchiladas

1 19oz. can enchilada sauce
2 cups diced, cooked chicken
1 1/2 cups shredded monterey jack cheese (6 oz)
1 cup sour cream (or greek yogurt)
1 4.5oz. can chopped green chiles
1 11oz. pkg. flour tortillas for burritos (8 inch)
1 cup shredded cheddar cheese
Chopped avocado or green onions, if desired

Heat oven to 350. Spray bottom of 13x9 glass baking dish with cooking spray. Spread 1/2 cup enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, monterey jack, sour cream and chiles.

Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange seam side down in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

Bake 35 minutes. Remove foil; bake 5-10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. Serve with lettuce, chopped tomato and additional sour cream.

Asian-Style Marinade

Makes 1 cup of marinade (enough for up to 2 lbs. meat)

1/2 cup rice wine vinegar
1/2 cup low-sodium soy sauce
2 tbl. honey
1 tsp. fresh ginger root, grated
1/2 tsp. black pepper
2 garlic cloves, minced

Combine all ingredients in a large ziploc bag and mix thoroughly. Add meat and let sit for 8-12 hours. Grill or broil, disposing of used marinade.

Spicy Marinade

Makes 1 cup of marinade for up to 2 lbs. meat

1 cup thawed orange juice concentrate
2 tsp. lime rind
1/2 cup lime juice
1/2 cup honey
4 tsp. cumin
1/2 tsp. salt
6 cloves garlic, crushed or finely minced
4 jalapenos, seeded and finely minced

Combine all ingredients in a large ziploc bag and mix thoroughly. Add meat and let sit for 8-12 hours. Grill or broil according to directions; disposing of used marinade.

Gyro Burgers

Source: Kraft
Serves 4

4 frozen meatless burgers (we like Morningstar Farms Grillers)
1/2 cup fat free sour cream (or greek yogurt)
1 clove garlic, peeled and minced
4 medium whole wheat pita breads
2 plum tomatoes, sliced
1 cup shredded lettuce
1/4 of a medium cucumber, chopped (about 1/2 cup)
1/4 cup crumbled low-fat feta cheese

Cook burgers according to package directions.
Meanwhile, mix sour cream and garlic until well blended.
Cover pita breads with tomatoes, lettuce and cucumber; drizzle with sour cream sauce. Top each with 1 burger, but in half, and feta cheese.

Panini Florentine

Source: Kraft
Serves 4

4 small boneless skinless chicken breast halves
1/2 cup Balsamic Vinaigrette Dressing
8 slices whole grain bread
1/4 cup low-fat mayonnaise
1/2 cup fresh spinach leaves
2 roasted red peppers, cut in half
4 slices mozzarella cheese

Marinate chicken in dressing in glass dish in refrigerator for 30 minutes.
Cook chicken in skillet on medium heat 5 minutes on each side or until cooked through. (I cooked mine on the George Foreman Grill)
Spread bread with mayo; fill with remaining ingredients to make 4 sandwiches.
Cook in panini press on medium heat 5 minutes or until golden brown.

Chicken Pesto

Serves 8

1 package pesto sauce mix
8 boneless skinless chicken breasts
4 slices provolone cheese, cut in half
1 4oz. can sliced mushrooms

Prepare pesto sauce according to package directions.
Heat oven to 350 degrees.
Spray a 9x12 dish with cooking spray.
Moisten chicken with water; shaking off excess and coat with bread crumbs.
Place chicken in baking dish. Spread pesto sauce evenly over chicken.
Cover each breast with 1/2 slice of provolone. Spread mushrooms over cheese.
Bake for 45 - 50 minutes.

Monday, May 17, 2010

Daugherty chicken

Chicken legs/thighs
1/2 stick butter, melted
Kraft italian dressing
Weber tangy bbq spice


Boil the chicken around 15-20 minutes. Just until it is done, but not overly done. If its a little pink that is ok, because you throw it on the grill and cook a little longer, which usually does the trick to finish it.

Melt 1/2 stick of butter in the microwave; combine with an equal part of Italian dressing.

Put the cooked chicken on the grill and I brush it with the mixture. Turn, brush with mixture.... leave it on the grill until it gets to the desired crispness that you like.

When cooked, I like to sprinkle the chicken with Weber "tangy/bbq" spice.

Thursday, May 13, 2010

Pot Roast

This is by far my favorite pot roast recipe. The sauce is soo good!
2-3 lb. eye or bottom round roast
14.5 oz. can cream of mushroom soup
1 package onion soup mix

Place roast in slow cooker. Sprinkle onion soup mix over roast. Top with cream of mushroom soup. Cook on low 8 hours.

Lipton Onion Burgers


1 envelope Lipton Recipe Secrets Onion Soup mix
2 lbs. ground beef
1/2 cup water

Combine all ingredients in a large bowl; shape into 8 patties.
Grill or broil until done.

**These are also good with Beefy Onion Soup mix or Onion Mushroom soup mix.

Wednesday, April 7, 2010

Hoagie Dip

1/4 lb American Cheese
1/4 lb Provolone Cheese
1/4 lb ham
1/4 lb salami
1/4 lb capacola (spelling?)
lettuce, tomato, onion, salt, pepper, oregano

Slice it all up (I use my pizza cutter) and mix together in a bowl. Right before serving, add mayo until you like the taste - usually 1/2 cup.

Tuesday, March 23, 2010

Crockpot Sante Fe Chicken

Source: Gina's Weight Watcher Recipes

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice

Servings: 8 servings  Size: 9.85 oz • Prep Time: 5 minutes  Points: 3 ww points
Calories: 171.9 • Fat: 1.6g • Fiber: 3.8g

Wednesday, March 17, 2010

Guac and Roll

Source: The Abs Diet
2 servings

1 6oz. can or pkg. oil-packed tuna
2/3 cup guacamole
1/4 cup chopped tomatoes
1 tsp lemon juice
1 tbl light mayonnaise
1 tsp ground flaxseed

Combine all ingredients and blend thoroughly with a fork.

Crockpot Fajitas


2 lbs of thin cut stir fry beef or chicken
1 packet of fajita seasoning mix
1 onion
2 bell peppers (I used 1 orange, 1 yellow)
1/2 cup of water

Place meat into the crock pot. Cut the onion and the peppers in strips, and add to the crock. Add the seasoning and water. Cover and cook on low for 8-9 hours, or high for 6.

Serve with your favorite fajita fixens'. We really like squeezing some fresh lime over the top of the meat before doctoring it up.

Balsamic-Glazed Cracked Pepper Salmon

Source: Clean Eating Magazine
Serves 4

1 tbsp olive oil
4 5oz. salmon filets
Sea salt and cracked pepper, to taste
1/3 cup balsamic vinegar
1 tbsp honey

Heat oil in a large skillet over medium-high heat. Season both sides of salmon with salt and cracked pepper. Add salmon to skillet and cook 1-2 minutes per side, until golden brown.

Meanwhile, in a small bowl, whisk together vinegar and honey. Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 2 minutes.

Thursday, February 4, 2010

Breakfast Cookie

1/3 cup oats
1 Tbl. nut butter (I've used peanut butter and almond butter)
1/2 scoop whey protein powder (chocolate or vanilla)
1/8 cup milk
Mix-ins (chocolate chips, raisins, banana, dried cherries, coconut, etc)

In a small bowl add 1/3 cup oats, 1 tbs nut butter of choice and 1/2 scoop protein powder.

Stir to combine and use the spoon to break up the nut butter until you have a nice crumbly mixture.

Add 1/8 cup milk and mix until fully moistened.

Stir in your mix-ins of choice. Plop the mixture onto an appetizer-sized plate and with the back of your spoon, flatten it into a round shape with equal thickness throughout. Put the cookie in the fridge overnight. It will harden slightly from the nut butter and the oats will soften from the milk.

Italian Vegetable Salad

Source: Kraft foods
6 servings, 1 cup each

1 pkg. italian dressing mix (such as Good Seasons)
1/4 cup plus 3 TBL. water
1/4 cup white vinegar
1/4 cup oil
1 pkg. (9 oz) refrigerated three cheese tortellini, cooked, rinsed and drained
1 small zucchini, cut lengthwise in half, sliced
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup cherry tomatoes, halved
2 green onions, diagonally sliced

Place dressing mix, water and vinegar in cruet or other container with tight fitting lid. Add oil; cover. Shake until well blended.

Combine remaining ingredients in large bowl. Add 1/2 cup of the dressing; toss lightly. Cover.

Refrigerate at least 2 hours. Stir before serving.

Maryland Crab Soup

2 quarts water
1.5 Tbl. Old Bay
Salt & pepper
1 onion, diced
1 15oz. can diced tomatoes
1 12oz. can tomato paste
1 lb. crab meat
3 cups mixed vegetables (corn, carrots, peas, green beans)
1.5 cup diced potatoes
2 chicken bouillion cubes
2 beef bouillion cubes
1/4 cup worcestershire sauce
1 TBL. sugar

Stove top directions:
Boil water. Add old bay, bouillion cubes, worcestershire sauce and sugar. Disolve. Add tomatoes and tomato paste. Add vegetables and cook until potatoes are done. Add crab meat approximately 1 hour before serving and simmer on low for 1 hour.

Crockpot directions:
Combine all ingredients except crab in crockpot, stir, and cook on low 7-8 hours, stirring occasionally. Approximately 1 hour before serving, stir in crab meat and continue cooking on low.

Vanilla Rich Chip Cake

Source: McCormick

1 pkg. (18 1/4 oz.) yellow cake mix
1 pkg. (4 serving size) vanilla instant pudding mix
1 cup sour cream (I used greek yogurt)
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 tbl. pure vanilla extract
1 cup mini chocolate chips

Preheat oven to 350 degrees. Beat all ingredients, except chocolate chips, in a large bowl with electric mixer on low speed just to moisten. Beat on medium speed 2 minutes.

Stir in chocolate chips. Pour into greased and floured 12-cup bundt pan.

Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10minutes. Invert cake onto wire rack. Cool completely.

Makes 16 servings.

Chicken and Orzo

Source: Everyday Food

4 cups low-sodium chicken broth
3/4 cup water
1 1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp garlic powder
1 lb. chicken tenderloins, cut into 1 inch pieces
1 lb. orzo
1 cup crumbled feta
1/4 cup coarseley chopped fresh dill (I omitted this since I didn't have any)
2 tsp. lemon zest
1 tbl. fresh lemon juice
1 cup grated parmesan

Preheat oven to 400 degrees.

In a sauce pan bring broth, water, butter, garlic powder, salt and pepper to a boil.

In a 3 qt. baking dish combine chicken, orzo, feta, dill, lemon zest and lemon juice. Pour broth mixture over orzo and stir to incorporate.

Bake until orzo is tender and liquid is creamy, approximately 40 minutes.

Sprinkle parmesan on top and let stand 5 minutes before serving.

Peanut Butter Tandy Kakes

4 eggs
2 cups sugar
1 tsp. vanilla
1 tsp. baking powder
2 cups flour
2 tsp. butter
1 cup hot milk
1.5 cups peanut butter
2 8oz. Hershey bars (I used 4 - I don't think 2 would be enough)

Beat eggs. Add sugar, vanila, baking powder and flour. Melt butter in hot milk and add to batter. Pour mixture into greased jelly roll pan and bake at 350 degrees for 20 - 25 minutes.
Spread at once with peanut butter. Refrigerate until peanut butter is hard. Melt Hershey bars and spread on top. Refrigerate until chocolate is hard. Bring to room temperature before slicing into bars.

Sunday, January 10, 2010

Chinese Cashew Chicken

Source: Crock-Pot Recipe Collection

1 16oz. can bean sprouts, drained
2 cups sliced cooked chicken
1 10 3/4oz. can healthy-request cream of mushroom soup, undiluted
1 cup sliced celery
1/2 cup chopped green onions with tops
1 4oz. can sliced mushrooms, drained
3 tbsp butter
1 tbsp low-sodium soy sauce
1 cup whole cashew
Hot cooked rice

Combine bean sprouts, chicken, soup, celery, onions, mushrooms, butter and soy sauce in slow cooker; mix well. Cover; cook on low 4-6 hours or high 2-3 hours.

Stir in cashews just before serving. Serve over rice.

Makes 4 servings.

Greek Yogurt Parfait

Source: Oxygen magazine

1/4 cup dry oats
1/4 cup raspberries
7 walnuts
1 cup 0% greek yogurt

Add oats, raspberries and walnuts to yogurt and stir.

Chicken Taco Soup

Source: Unknown

1 onion, chopped
1 16oz. can chili beans
1 15oz. can black beans
1 15oz. can whole kernel corn, drained
1 8oz. can tomato sauce
1 (12 fluid oz) can or bottle beer
2 10oz. can diced tomatoes with green chilies, undrained
1 1.25oz. pkg low-sodium taco seasoning
3 whole boneless, skinless chicken breasts

Place the onion, beans, corn, tomato sauce, beer and diced tomatoes in slow cooker. Add taco seasoning; stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by the other ingredients. Cook on low for 5 hours.

Remove chicken breasts from the slow cooker and shred. Stir the shredded chicken back into the soup, and cook for 2 hours.

Serve with shredded cheddar cheese, sour cream and/or crushed tortilla chips if desired.

Cream Cheese Chicken with Broccoli

Source: Crock-Pot Recipe Collection

4 lbs. boneless, skinless chicken tenders, cut in 1/2 inch pieces
1 tbsp olive oil
1 1-oz. pkg italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onion
1 10 3/4 oz. can low-fat cream of chicken soup, undiluted
1 10oz. bag frozen broccoli florets, thawed
1 8oz. pkg reduced-fat cream cheese, cubed
1/4 cup dry sherry

Toss chicken with olive oil. Sprinkle with italian salad dressing mix. Place in slow cooker. Cover; cook on low 3 hours.
Coat large skillet with cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.
Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until hot. Transfer to slow cooker. Cover; cook on low 1 hour. Serve chicken and sauce over pasta.

Tuna Salad

Source: Oxygen magazine

4 oz. canned tuna in water
2 hard-boiled egg whites
3 tbsp diced celery
1 tbsp balsamic vinegar
1 tbsp lemon juice

In a bowl, mix all ingredients.

Spicy Italian Beef

Source: Crock-Pot Recipe Collection

1 boneless chuck roast (3-4 lbs.)
1 12oz. jar pepperoncini (or pickled, mild peppers)
1 14.5 oz. can low-sodium beef broth
1 12oz. bottle beer
1 onion, minced
2 tbsp dried italian seasoning
1 loan French bread, cut into thick slices (or any rolls)
10 slices provolone cheese

Trim fat from beef and discard. Cut beef, if necessary, to fit in slow cooker, leaving beef as large as possible.
Drain pepperoncini. Pull off stem ends and discard. Add pepperoncini, broth, beer, onion and herb blend to slow cooker; do not stir. Cover; cook on low 8-10 hours.
Remove beef from slow cooker; shred with 2 forks. Return beef to cooking liquid; mix well. Serve on French bread, topped with cheese. Add additional sauce and pepperoncini, if desired.

Makes 8-10 servings.

Sunday, January 3, 2010

Creamy Chicken Italiano

Source: Fix It and Forget It
Makes 4 servings

4 boneless, skinless chicken breasts
1 envelope dry italian salad dressing mix
1/4 cup water
8oz. pkg. cream cheese, softened (I use low fat)
10 3/4 oz. can cream of chicken soup (I use healthy request)
4 oz. can mushrooms, drained

Place chicken in slow cooker.
Combine salad dressing mix and water; pour over chicken. Cover. Cook on low 3 hours.
Combine cream cheese and soup until blended. Stir in mushrooms. Pour over chicken.
Cover. Cook on low 1 hour.
Serve over rice or noodles.

Sloppy Joes

Source: Fix It and Forget It
Makes 4-6 servings

1 lb. lean ground beef
1 onion, chopped
3/4 cup ketchup
2 TBL chili sauce
1 TBL worcestershire sauce
1 TBL mustard
1 TBL vinegar
1 TBL sugar
Whole wheat burger buns

Brown beef and onion; drain.
Combine all ingredients in slow cooker.
Cover and cook on low 4-5 hours.

Cooked Chicken for sandwiches, etc.

This is a great, convenient way to cook chicken for fajitas, tacos, chicken salad, quesadillas, etc. I shred some of it and dice the remaining and put in freezer bags for later use.

Chicken (i use boneless, skinless breasts, but any chicken will do)
1 onion, sliced
seasoned salt
minced garlic OR garlic powder

Layer onion in bottom of slow cooker. Add chicken and sprinkle with seasoned salt, pepper and garlic. Cook on low 4 hours or until done, but not dry.

Protein Pancakes


Olive oil cooking spray
3/4 cup quick cook oatmeal
3/4 cup egg whites
1 TBL low-fat cottage cheese
1 tsp cinnamon
1 TBL agave nectar
1/4 cup berries

Mist pan with cooking spray and heat over medium heat. In a small bowl, combine all ingredients except agave and berries. Pour into pan in pancake form. When sides start to brown, flip, cooking for about 3 minutes per side. Serve with agave and berries.

Curry Chicken Salad Pockets

Source: Biggest Loser Cookbook

1.5 TBL low-fat mayonnaise
1 tsp freshly squeezed lime juice
1/2 tsp curry powder
3/4 cup (4 oz.) chopped, cooked chicken breast
1.5 TBL chopped cucumber
1.5 TBL chopped red onion (optional)
Whole wheat pitas, cut in half
Spinach or green leaf lettuce

In a medium bowl, combine the mayo, lime juice and curry. Whisk to blend. Add the chicken, cucumber and onion. Mix well.

Spoon the mixture into the pita halves. Add the lettuce and serve immediately.

Weeknight Lasagna Toss

Source: Kraft Foods

1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
1 26oz. jar spaghetti sauce (It has more flavor if you use something spicy)
1 2/3 cup water
1/4 cup zesty italian dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup shredded low-moisture part-skim mozzarella cheese

Brown meat in large saucepan; drain.
Add peppers, garlic, spaghetti sauce, water and dressing; bring to a boil. Stir in noodles; cover.
Cook on medium-low heat 10-15 minutes or until noodles are tender; stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.

Buffalo Chicken Wing Dip

4 cups shredded chicken breast (you can use canned chicken breast meat also)
8 oz. bottle of ranch or blue cheese dressing
2 8oz. pkgs. cream cheese
2 cups shredded cheddar cheese
6 oz. hot sauce (I use Frank's Red Hot)

Put chicken in bottom of a baking dish. (I use an 8x8). Mix softened cream cheese, cheddar cheese, hot sauce and salad dressing. Pour over chicken.

Bake at 350 for 1 hour. Serve with celery or tortilla chips.

Overnight French Toast

Source: Mccormick

5 eggs, beaten
3/4 cup milk
1 TBL pure vanilla extract
1/4 tsp baking powder
1 loaf french bread, cut into 8 slices
1 16 oz. pkg frozen, whole strawberries (thawed)
4 ripe bananas, sliced
1 cup granulated sugar
1 tsp cinnamon sugar

1. Mix eggs, milk, vanilla extract and baking powder. Pour over bread to soak; turn to coat well. Cover. Refrigerate 4 hours or overnight.
2. Preheat oven to 450. Mix strawberries, bananas and granulated sugar in 13x9 baking dish. Top with soaked bread slices. Sprinkle with cinnamon sugar.
3. Bake 20 - 25 minutes or until golden brown. Let stand 5 minutes before serving.

Ziplock Omelets

Quart size Ziploc freezer bags
omelet ingredients of your choice. I've used cheese, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Write your name/guests names on freezer bag with permanent marker.
Crack 2 eggs into ziploc bag. Shake to combine.
Have each person add their ingredients to their bag and shake. Squeeze extra air out of the bag and seal.
Place bags into boiling water for 13 minutes. You can usually cook 6-8 omelets in a large pot.
Cut the bags and the omelet will roll out.


1 loaf frozen bread
1/4 lb. virginia brand ham (or any other meat)
1 cup shredded mozzarella cheese
1/2 lb. pepperoni
1 small can tomato paste

Thaw bread and let rise for approximately 8 hours. (Be sure to spray pan with cooking spray if thawing in a pan). Roll out dough in flour. Spread tomato paste over dough. Layer ham (or other meats), pepperoni and cheese. Sprinkle with oregano. Roll it up; baste with olive oil or egg. Bake on ungreased cookie sheet at 400 degrees for 30 minutes.

Tomato & Spinach Pasta Toss

Source: Adapted from Kraft Foods

2 cups whole wheat penne pasta, uncooked
1/2 lb. hot or mild turkey sausage, casing removed
1 6oz. pkg. baby spinach leaves
1 14.5 oz. can italian diced tomatoes, undrained
1 cup shredded low-moisture part-skim mozzarella cheese

Cook pasta as directed on package. Meanwhile, crumble meat into large, deep skillet. Cook on medium-high heat until cooked through. Drain.
Add spinach and tomatoes; cook 2 minutes or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.
Drain pasta; place in large serving bowl. Add meat mixture and cheese; mix lightly.

Zesty Lemon Pepper Tuna Cakes

1 pouch StarKist Zesty Lemon Pepper Tuna
1/4 cup red and green bell pepper, finely chopped
1/4 cup mayonnaise
1 TBL. dijon mustard
1/4 cup bread crumbs
Cooking Spray

In a small bowl, mix tuna with 4 remaining ingredients. Shape mixture into 4 equal size patties. Spray a medium size skillet with cooking spray. Cook and brown tuna cakes 3-4 minutes per side, until hot and golden brown.

Makes 2 servings, 2 patties each

Meatballs in Burgundy Sauce

60 frozen, fully-cooked meatballs
3 cups chopped onion
1.5 cups water
1 cup red wine
2 8oz. packages beef gravy mix
1/4 cup ketchup
1 TBL. dried oregano leaves

Combine all ingredients in slow cooker; stir to blend. Cover; cook on High 5 hours. Serve over noodles.

*As an appetizer, serve with cocktail picks and remaining sauce as dip.

Tasty Beef & Noodles

1.5 lbs beef stew cubes
1 can french onion soup
15 oz. can diced tomatoes (I use no salt added)
1 can golden mushroom soup
1/2 cup sliced celery
1/2 cup chopped onion
4 - 6 oz. sliced fresh mushrooms

Combine all ingredients in crock pot and cook on low for 8-10 hours. Serve over hot noodles.