Nicole's Recipes

Elizabeth's Baked Oatmeal

2011-01-30T19:42:00.000-05:00

I got this recipe from a friend of mine, Elizabeth, in a recipe exchange. :)

1.5 c oats
1/3 c. raw sugar or honey
1/2 c. milk
1/4 c. butter, melted
1 egg
1 tsp. baking powder
3/4 tsp. salt
1 tsp. vanilla
1/2 tsp. cinnamon
1 c. fruit - grated, unpeeled (I usually use an apple, but pears or peaches are yum too.)

Combine all ingredients, mix well. Spread evenly in greased pan (8x8 or 4 ramekins or whatever you have on hand). If you want, sprinkle add'l raw sugar on top. Bake at 350 for approx. 30 minutes or until edges are brown. Top with milk and add'l fruit if desired.

Tuna Mac and Cheese Casserole

2011-01-27T18:54:00.000-05:00

1 pkg. macaroni and cheese
1 can tuna
1 can cream of mushroom soup
1/2 stick butter
3/4 c. milk
1 c. partially cooked peas, optional

Cook macaroni until tender. Drain and mix in cheese according to directions on box. Add milk and butter. Flake tuna with a fork. Stir in tuna and mushroom soup. Stir in peas if desired.

Bake in a 2 quart casserole for 15 to 20 minutes at 375 degrees.

Watermelonade

2011-01-08T10:37:00.000-05:00

½ cup sugar
4 cups cubed watermelon
3½ cups water
½ cup freshly squeezed lemon juice

1. Bring sugar and 1/2 cup water to a boil in a small saucepan, stirring sugar to dissolve. Set aside.
2. Put the cubed watermelon in a blender and puree until smooth, about 20 seconds. Strain through a fine mesh sieve. You should have about 2 cups of strained watermelon juice.
3. Mix the sugar syrup with 3 cups cold water and the lemon juice. Stir well.
4. Fill glasses with ice, add about 3 tablespoons of watermelon juice and then top off with lemonade. Stir gently before serving.

Pumpkin Pie Cake

2010-11-07T20:59:00.002-05:00

My Sunday School teacher made this as a treat for us. SO delicious warm with a dab of cool whip!

1 (29 ounce) can canned pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
1/2 teaspoon salt
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter
1 cup chopped walnuts

Directions:
1.Preheat oven to 350 degrees. Lightly grease one 9 x 13 inch pan (preferably metal).

2.In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.

3.Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top.

4.Bake for 55 to 60 minutes, or until done.

Nutritional Information

Amount Per Serving
Calories: 237
Total Fat: 10.8g
Cholesterol: 51mg

Orange Dream Cake (low fat)

2010-07-29T10:49:00.000-04:00

1 graham cracker crust 2/3 cup boiling water
1 pkg. (3 oz.) orange flavor sugar free gelatin
1 cup low fat cottage cheese
1 tub (8 oz.) fat free cream cheese
2 cups thawed fat free whipped topping

Add boiling water to gelatin mix; stir 2 min. until completely dissolved.
Cool 5 min.; pour into blender.
Add cottage cheese and cream cheese; blend well.
Pour into large bowl.
Gently stir in whipped topping.
Pour into crust
Put in fridge for 4 hours or until set.
Remove rim of pan before serving.
Refrigerate leftovers.

This was posted as Vicki's Wednesday Recipe

Tortellini-Shrimp Caesar Salad

2010-07-16T17:28:00.001-04:00

2 cups frozen breaded popcorn shrimp 1 package (9 ounces) refrigerated cheese tortellini
8 cups torn romaine
1 medium tomato, chopped
1/2 cup creamy Caesar salad dressing

Prepare shrimp and tortellini according to package directions. In a large salad bowl, combine romaine and tomato; drizzle with dressing and toss to coat. Drain tortellini; toss with salad. Top with shrimp. Yield: 4 servings.

Nutrition Facts: 1 serving (2 cups) equals 472 calories, 24 g fat (6 g saturated fat), 78 mg cholesterol, 863 mg sodium, 48 g carbohydrate, 5 g fiber, 19 g protein.

Tortellini-Shrimp Caesar Salad published in Simple & Delicious March/April 2007, p8

Zesty Slow Cooker Barbecue Chicken

2010-07-05T12:37:00.001-04:00

(Taken from Trisha)
6 frozen boneless, skinless chicken breast halves
12oz bottle barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 T. Worcestershire sauce

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

** Note From Nicole - I haven't tried this yet but I REAAALLLLLYY want to soon! Looks so good! :) The picture is Trisha's too - hope mine turns out as yummy looking as hers does!

TIPS FROM TRISHA:

**When I freeze it, I simply let it cool and then bag it up. To reheat, I thaw in the refrigerator over night and then reheat in a skillet or in the oven.

**I have, on several occasions, made this on the stove or in the oven instead. One the stove with chicken tenderloins, it takes about 30 minutes (thawed chicken) to 45 minutes (frozen chicken).

**We prefer this with Sweet Baby Ray’s original barbecue sauce with Jack Daniel’s being our second favorite for this recipe. I will sometimes add some hot sauce to the recipe. I’ve also used honey instead of brown sugar when I was out…we prefer it with brown sugar.

**This makes a GREAT baked potato topper.

**A friend of mine often subs ranch dressing for the Italian. I’m not a fan of ranch, so I can’t vouch for it.

Herb-Roasted Vegetables

2010-07-01T11:00:00.002-04:00

1 teaspoon olive oil
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 Large Summer Squash, 2 Zuccini squash, 1 Med Sweet Potato (all cut into pieces)

Preheat oven to 400°F. Combine dry ingredients except vegetables in a measuring cup. Stir to blend well and then add water to fill cup to 1/4 cup. Put vegetables and wet mixture into a large ziplock bag and seal; toss to coat. Transfer vegetables to large rimmed baking sheet coated with Pam, spreading out in single layer. Bake until tender, about 15 minutes. Warning: House will smell wonderful!

Ice Cream Cone Canollis

2010-06-26T09:15:00.000-04:00

(Ellen at Love that Max found these!)

15. oz. container Sorrento Velvety Smooth Ricotta Cheese

1/2 cup powdered sugar
1/2 tsp. vanilla extract
1/4 tsp. grated orange rind
1/4 cup mini chocolate chips
8-10 sugar ice cream cone
Multi-colored sprinkles

Using a wooden spoon, mix ricotta, sugar, vanilla and orange rind until smooth. Add chips and stir until evenly blended. Cover and refrigerate for 1 hour. Spoon mixture into ice cream cones. Add sprinkles and serve.

Chicken Pot Pie

2010-06-24T15:30:00.004-04:00

*Taken from this list of Weight Watcher's recipes

1 cup reduced fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute
2 cups frozen mixed veggies, thawed
2 cups cooked, chopped white chicken meat
2 cans Campbells fat free (Healthy Request) Cream of Mushroom soup

Preheat oven to 400 º. Spray a casserole dish (at least 2 inches deep. I use an 8x8 pan) with Pam. Mix together veggies, chicken and soup. Pour into casserole dish. In another bowl, mix bisquick, milk, and egg. Pour over the top of chicken mixture in the casserole. Bake for about 30 min or until crust is golden.

Weight Watchers points:
6 servings = 4.5 pt per serving
4 servings = 6.5 pt per serving

Amount Per Serving (6 servings per recipe)
Calories 247
Total Fat 4.7g
Saturated Fat 0.4g
Trans Fat 0g
Cholesterol 62mg
Sodium 1144mg
Carbohydrate 27.9g
Dietary Fiber 2.3g
Sugars 3.9g
Protein 23.3g
Vitamin A 16%
Vitamin C 9%
Calcium 18%
Iron 9%

Pita Pizza

2010-06-16T07:51:00.003-04:00

Pita bread
tomato sauce
mozzarella cheese
toppings

Preheat oven to 425.

Put sauce on the pita, followed by the cheese and whatever toppings you desire (or have handy).

Bake for 8 minutes or so.

Chili Coke Roast

2010-06-15T10:35:00.001-04:00

1 beef roast (3-4 lbs)
1 can Coke
1 package onion soup mix
1 bottle chili sauce

Toss it all in a crockpot for 7-10 hours. Enjoy!

Monkey Bread

2010-06-15T10:34:00.000-04:00

3 cans buscuits
3/4 c. sugar
2 tsp cinnamon
1 1/2 c. chopped walnuts
1 stick butter
1 c. brown sugar
2 tsp vanilla extract

Preheat oven to 350 degrees. cut buscuits into quarers and put them in a large ziplock bag. Add sugar, cinnamon and walnuts. Mix until covered and arrange in bunt pan.

Melt butter, add brown sugar and vanilla. Bring to a boil, stirring continuously. Bring down temp and cook 2 more minutes. Pour mixture over buscuits.

Bake 30-35 minutes.

Turn out onto platter quickly after taking out of the oven - it gets sticky!

Eclair Cake

2010-06-15T10:29:00.000-04:00

1 tub cool whip
1 packet powder pudding mix
graham crackers
chocolate icing

Mix cool whip and pudding mix.

Layer graham crackers on bottom of dish. Top with 1/2 of cool whip mix. Repeat.

Top with icing.

Herb-marinated tomatoes

2010-06-15T10:26:00.001-04:00

2 large tomatoes cut into 1/2-inch slices
2 tbsp fresh basil
1tbsp chopped parsley
1tbsp chopped oregano
1 tbsp lemon juice
1tsp balsamic vinegar
1tsp salt
1/4 tsp ground pepper

Arrange tomato slices on a platter, slightly overlapping. Sprinkle with basil, parsley and oregano. Combine lemon juice and vinegar; drizzle over tomatoes. Cover and chill 2 hours. Sprinkle with salt and pepper.

Weight watchers points - 1/2 point

Cucumber Salad

2010-06-15T10:22:00.001-04:00

My friend Cindy makes a FANTASTIC cucumber salad...but this isn't it. She uses spices that she gets in Germany and we can't seem to track them down anywhere in the US...at least not in our part of the US. But this is a pretty good substitute.

1 large cucumber, peeled and thinly sliced
1/2 medium red onion, sliced and spereated into rings
1 tbsp cider vinegar or red wine vinegar
1 tsp extr virgin olive oil
1/4 tsp garlic salt
1/4 tsp pepper

In medium bowl combine all ingredients. Toss to coat. Cover and chill at least 2 hours before serving.

25 cals
3g carbohydrates
1g protien
1g fiber
1g fat
0g sat. fat
0mg cholesterol
110mg sodium
0g omega-3

Aunt Trina's Pumpkin Bread

2010-06-15T10:15:00.001-04:00

dry ingredients:
1 2/3 c. flour
1 c. sugar
1/4 t. baking powder
1 t. baking soda
1 t. salt
1/2 t. cloves
1 t. cinnamon
1 t. nutmeg

wet ingredients:
1/2 c. oil
1/2 c. water
1 1/2 c. pumpkin puree (1 can)
2 eggs
1 t. vanilla

Preheat oven to 325 degrees. Spray loaf pan or muffin pan

Mix wet ingredients. Add dry ingredients. Mix well.

Bake 25-28 minutes for muffins (do not over bake) or 1-1 1/4 hour for loaf.

Twice Baked Potato Casserole

2010-06-14T21:31:00.000-04:00

(Stolen from Stolen Moments)

2 lbs. potatoes, unpeeled and cubed
4 oz. cream cheese
1 c. sour cream or 1/2 c. sour cream and 1/2 c. Ranch dressing
4-5 slices chopped bacon, cooked
2 c. cheese
2 t. salt
1 t. black pepper
1 t. garlic powder

1. Boil potatoes until fork-tender. Drain and return to pot. Slightly mash potatoes before adding any other ingredients.

2. Add cream cheese, sour cream (or sour cream and ranch), bacon, 1 c. cheese and the seasonings to the potatoes. Stir until well combined.

3. Transfer the potato mixture to a small casserole dish. Cover with remaining cheese. Refrigerate or bake immediately at 350 degrees for 15-20 minutes.

Sweet and spicy sausage rounds

2010-06-14T21:15:00.000-04:00

1lb Kielbasa sausage, cut into 1/4-inch-thick rounds
2/3 cup blackberry jam
1/3 cup steak sauce
1 tablespoon yellow mustard
1/2 teaspoon ground allspice

Place all ingredients in Crock Pot; toss to coat completely.

Cook on high 3 hours or until richly glazed

Makes 3 cups

Serve with decorative cocktail picks :)

Cheesy Crockpot Chicken

2010-06-14T21:10:00.004-04:00

6 boneless, skinless chicken breasts
salt, black pepper, and garlic powder to taste
2 cans (10 3/4oz each) condensed cream of chicken soup, undiluted
1 can (10 3/4oz) condensed cheddar cheese soup, undiluted
chopped fresh parsley (optional)
hot cooked pasta

Place 3 chicken breasts in Crock Pot. Sprinkle with salt, pepper and garlic powder. Repeat with remaining 3 chicken breasts and seasonings.

Combine soups in medium bowl; pour over chicken. Cover

Cook on low 6-8 hours or until chicken is tender. Sprinkle with parsley and serve over pasta.

serves 6

Amount Per Serving (including pasta)
Calories 467
Total Fat 12.7g
Saturated Fat 4.4g
Trans Fat 0g
Cholesterol 80mg
Sodium 1805mg
Carbohydrate 53.8g
Dietary Fiber 2.6g
Sugars 2.4g
Protein 35g
Vitamin A 7%
Vitamin C 0%
Calcium 9%
Iron 14%

Roasted Broccoli

2010-06-14T20:56:00.001-04:00

(taken from Home Ec 101)

1 bunch broccoli cut into bite-sized florets, stems peeled and cut into 1/8″ discs
1/4 cup extra virgin olive oil
2 cloves garlic, smashed and roughly chopped
pinch of crushed red pepper *optional*
1/8 cup parmesan cheese
salt and fresh ground pepper to taste

Preheat the oven to 425F.

Over medium heat in a small, heavy skillet heat the smashed garlic cloves, olive oil, and optional crushed red pepper -if that’s your thing, it is mine- for about 5 minutes.

Smashing the garlic cloves increases the number of broken cells in the garlic clove, this allows more of the oils that carry the garlic flavor to infuse into the olive oil. It is perfectly all right to double or triple the amount of olive oil needed (plus the extra seasoning, of course) and store the extra in the refrigerator. The oil will become solid in the fridge, but it will return to liquid when brought back to room temperature for the next batch.

Immediately remove from the heat if the garlic begins to brown, it should be golden, burnt garlic has a very bitter taste and will do nothing for your impression of broccoli.

Place the broccoli in a large bowl, pour the hot olive oil over the broccoli, and toss to coat evenly.

Spread on a baking sheet, lightly sprinkle with salt and bake for 8 – 10 minutes, just until the florets begin to brown.

Toss with parmesan cheese and fresh ground pepper.

4 servings

Amount Per Serving

Calories 80
Total Fat 7.6g
Saturated Fat 1.2g
Trans Fat 0g
Cholesterol 1mg
Sodium 46mg
Carbohydrate 3.7g
Dietary Fiber 0.1g
Sugars 1g
Protein 1.5g
Vitamin A 21%
Vitamin C 56%
Calcium 3%
Iron 2%

Yogurt Chicken Salad

2010-06-14T20:37:00.001-04:00

Again, not too good on the exact amounts...just mix it however you like it.

Vanilla low-fat yogurt
one can chunk chicken
diced apple
chopped grapes
chopped walnuts

Mix all ingredients and make yourself a sandwich or a wrap for a great summer lunch!

Make-Ahead Scrambled Eggs in Puff Pastry

2010-06-14T20:24:00.000-04:00

(Found here along with a fruit salad and blueberry almond muffins)

•1 sheet frozen puff pastry, thawed
•3 tablespoons butter, divided

•2 tablespoons grated Parmesan cheese

•10 eggs

•1/4 cup heavy cream

•3/4 cup bottled Alfredo sauce

•1/2 teaspoon salt

•1/8 teaspoon pepper

•1 cup shredded Swiss or Colby cheese

Optional Toppings:

•Crisply cooked crumbled bacon

•Caviar

•Salsa

•Chopped chives

•Chopped green onion

Preheat oven to 400 degrees F. Unfold the puff pastry sheet and place on work surface. Cut into 9 equal squares using a sharp knife. Turn muffin cups upside down and drape the squares over alternate cups (to give the pastry room to expand). Gently press the dough to form around the cups.

Bake for 4-6 minutes or until pastry is set and very light golden brown. Let cool for 3 minutes, then invert into wire rack to cool completely. Cover and let stand at room temperature.

Using 1 tablespoon butter, grease a 1-1/2 quart baking dish; sprinkle with Parmesan cheese and set aside. In large bowl, combine eggs with heavy cream; beat until frothy.

Melt remaining 2 tablespoons butter in large saucepan over medium heat. Add eggs to hot butter; cook and stir until eggs are set but still moist. Remove from heat and fold in Alfredo sauce; do not combine completely. Place in prepared baking dish. Cover and refrigerate for up to 48 hours.

When ready to eat, preheat oven to 350 degrees F. Place the pastry cups on a cookie sheet. Sprinkle egg mixture with salt and pepper and fold in gently. Spoon egg mixture into pastry cups and sprinkle with Swiss cheese. Bake for 22-27 minutes or until eggs are hot in the center (140 degrees F on instant-read thermometer), and pastry is deep golden brown on bottom and edges.

Offer a selection of toppings and let each diner choose for herself.

Serves 6-8

** When I made this for Christmas breakfast for my husband and I, I cut the recipe almost in 1/2 and put onion and green peppers in the eggs and topped with chives before baking rather than having a selection of toppings.

Baked Mac & Cheese

2010-06-14T17:39:00.001-04:00

salt
2 1/2c. milk
2 bay leaves
1lb pasta (elbow, shell, ziti, rotini, whatever)
4tbsp (1/2 stick) butter
3 tbsp all-purpose flour
1 1/2lb grated sharp cheddar cheese
1/2 c. bread crumbs

1. Heat oven to 400 F. Bring large pot of water to boil and salt it.

2. Heat the milk with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides (about 5 minutes), turn of the heat and let stand. Cook the pasta in the boiling water to the point where you would think it still needed another minute or two to become tender. Drain it, rinse it quickly to stop the cooking, and put it in a large bowl.

3. In small saucepan ovr medium-low heat, melt 3 tablespoons f the butter; when it is foamy, add the flour and cook, stirring, until the mixture browns (about 5 minutes). Remove he bay leaves from the milk and add about 1/4 cup of the milk to the hot flour mixture, stiring with a wire whisk all the while. As soon as the mixture becomes smooth, add a little more milk and continue to do so until all the mlk is used up and the mixture is thick and smooth. Add the cheddar and stir.

4. Pour the sauce over the pasta, toss in the parmesan, and sprinkle with salt. Use the remaining butter to grease a 9x13-inch baking pan and turn the pasta mixture into it. Top liberally with bread crumbs and bake until bubbling and the crumbs turn brown (15-20 minutes).

Serve hot.

Tuna Salad with Lemon & Olive Oil

2010-06-14T17:08:00.002-04:00

12 oz light tuna in water
zest and juice of 1 lemon
3 scallions - minced
1 tbs capers (rinsed, drained, chopped)
1/2 c parsley, chopped
4 tbs extra virgin olive oil
salt and pepper to taste

Mix ingredients well in large bowl.

Spread on bread for a great sandwich (add spinach to make an even better sandwich!) or roll it up in a wrap.

It made about 4 sandwiches.

Serving Size: 1 serving
Amount Per Serving
Calories 132
Total Fat 7.2g
Saturated Fat 0.9g
Trans Fat 0g
Cholesterol 38mg
Sodium 920mg
Carbohydrate 2.7g
Dietary Fiber 1g
Sugars 0.3g
Protein 16.9g
Vitamin A 14% Vitamin C 24%
Calcium 2% Iron 4%

Parmesan Chicken with Garlic and Herbs

2010-06-14T17:04:00.000-04:00

(from Kalyn's Kitchen)

4 boneless, skinless chicken breasts
2 tsp. crushed garlic (garlic puree from a jar is perfect here)
1/4 cup extra virgin olive oil
1/2 tsp poultry seasoning (I used Penzeys)
1/4 cup whole wheat Panko bread crumbs
1/4 cup parmesan cheese

Combine crushed garlic, olive oil, and poultry seasoning in small pan and heat 1 minute, until just warm.

Trim all visible fat and membranes from chicken breasts, then make small crosswise slits about 1/2 inch apart down the length of each chicken breast, being careful not to cut too far into the chicken. (This helps the garlic and herb flavor penetrate the chicken more.) Put chicken into zip loc bag, pour heated oil over, and marinate all day in refrigerator.

To cook, take chicken out of refrigerator and let it come to room temperature for a few minutes while you preheat oven to 425.

Mix bread crumbs and parmesan (pulse a few times in food processor if the mixture isn't fine enough.) Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into it, pressing on as much of the coating as you can.

Place each chicken piece in casserole dish which has been sprayed with nonstick spray. or olive oil. Bake until chicken is firm and cooked through, about 25 minutes, then put under the broiler to brown more if desired. (Original directions said to bake 30-40 minutes, but I wouldn't cook it that long. Actual cooking time will depend on the thickness of your chicken breasts, but chicken should feel firm but not hard when it's cooked.)

Creamy Broccoli Chicken

2010-06-14T16:54:00.000-04:00

•1 can Cream of Broccoli Soup
•boneless chicken breasts (as many as you need) - I buy the frozen ones with 6-7 in a bag - approx. 3 pounds
•1 bag frozen broccoli
•salt and pepper
•1 cup milk

Preparation:

Place chicken in the crockpot. Cover with frozen veggies and cream of broccoli soup. Add salt and pepper to taste. Cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. (Boneless chicken breasts might be dry if cooked too long.) Add milk about 45 minutes before done, or 30 minutes if cooking on high. Serve poured over rice!!! Yummy!

Cowboy Casserole

2010-06-14T16:52:00.000-04:00

•1/2 cup chopped onion
•1 1/2 lbs ground chuck, browned and drained
•6 medium potatoes, sliced
•1 can red beans, drained
•1 can tomatoes mixed with 2 tbsp. flour or 1 can tomato soup
•salt and pepper
•garlic

Preparation:

Put chopped onion in the bottom of the slow cooker/Crock Pot; layer with browned ground beef, sliced potatoes, and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on low for 7 to 9 hours. Serves 4 to 6.

Cheesy Chicken and Rice Casserole

2010-06-14T16:47:00.000-04:00

1 can Cream of Chicken Soup
1 1/3 cups water
3/4 cups uncooked long grain white rice
1/2 tsp onion powder
1/4 tsp ground black pepper
2 cups frozen veggies
4 skinless boneless chicken breast halves
1/2 cup grated parmesan cheese

1. Stir soup, water, rice, onion powder, black pepper, and veggies in 11x8 shallow baking dish
2. Top with chicken. Season Chicken as desired. Cover
3. Bake at 375 degrees for 50 mins or until chicken and rice are done. Top with cheese. Let casserole stand. Stir rice before serving.

Salsa Chicken

2010-06-14T16:29:00.000-04:00

serves 4

1 tbsp olive oil (I prefer extra light for this)
1 lb boneless, skinless chicken
6 tbsp salsa, divided
6 tbsp extra sharp cheddar, divided

Heat the olive oil in a large skillet. Wash the chicken and slice into two thin cutlets. Salt and pepper liberally.

Add the chicken to the pan and cook for about three minutes on each side until cooked through. Place 1 tbsp of salsa on each piece and spread it along the length of the chicken. Cover and cook for one minute.

Remove the cover and sprinkle each chicken piece with 1 tbsp cheddar cheese. Cook for one additional minute.

Serve.

Crockpot Chicken and Corn Chowder

2010-06-14T16:28:00.000-04:00

•1 can (10 3/4 ounces) cream of potato soup
•1 can (10 3/4 ounces) cream of chicken soup
•1 cup diced chicken or about 2 cans (4 to 6 ounces each) chunk chicken
•1 can (12 to 15 ounces) whole kernel corn, drained
•1 cup chicken broth
•1/4 cup diced red bell pepper or roasted red bell pepper
•1 can chopped mild green chile
•1/2 teaspoon salt
•1/8 teaspoon black pepper
•1/4 teaspoon dried leaf thyme
•1 cup milk

Combine the soups, chicken, corn, chicken broth, bell pepper and chile, salt, pepper, and thyme in a 4- to 6-quart crockpot. Cover and cook on LOW for 4 to 5 hours. Add milk and cook for about 30 minutes longer, or until hot.

Serves 4 to 6.

My Favorite Meatloaf

2010-06-14T16:25:00.003-04:00

1 lb ground beef
1/2 c. dry bread crumbs
1 egg (or 1/4c egg beater)
garlic powder to taste
dash of Worcestershire Sauce
1/3 c. ketchup
1/4 c. packed brown sugar
1/4 c. pineapple preserves

Preheat oven to 350. In large bowl, combine beef, bread crumbs, egg, garlic, and Worcestershire sauce. Mix well and place in 9x5 pan. (I used my "low fat" meat loaf pan (it has 2 layers, the top part has holes in the bottom to drain off the fat which collects in lower) and it was still very moist and wonderful!) Bake 30-50 mins.

Stir together ketchup, brown sugar, and pineapple preserves. Pour over meatloaf about 20 mins before removing from oven.

6 servings

Amount Per Serving (made with egg beaters and lean ground beef)

Calories 219
Total Fat 5.9g
Saturated Fat 2.1g
Trans Fat 0g
Cholesterol 43mg
Sodium 298mg
Carbohydrate 23.4g
Dietary Fiber 0.6g
Sugars 16.3g
Protein 17.8g
Vitamin A 5%
Vitamin C 4%
Calcium 3%
Iron 15%

Broccoli, Ham, and Cheese Casserole

2010-06-14T16:21:00.002-04:00

I don't have exact measurements for this recipe so bear with me please!

Ingredients:
1 package frozen broccoli florets (thawed)
Cooked Noodles (I usually use Rotini)
Diced ham
Diced green peppers
few dollups of Mayo
splash of Milk
Shredded Cheese
Croutons

Preheat oven to 375

Mix all ingredients except for the croutons and place in casserole pan. Top with additional shredded cheese and croutons.

Bake 25-30 minutes or until hot and bubbly.

Ranch Chicken

2010-06-14T16:18:00.000-04:00

½ cups Breadcrumbs
½ cups Cornmeal
¼ cups Parmesan Cheese
1 teaspoon Cajun Season Salt
½ teaspoons Garlic Salt
1 cup Ranch Dressing
6 pieces Boneless, Skinless Chicken Thighs

Preheat oven at 425° F.

On a large plate mix together breadcrumbs, cornmeal, Parmesan cheese, Cajun seasoning and garlic salt, set aside.

Pour ranch dressing into a bowl and dip each chicken thigh into the dressing and then into the seasoned breadcrumb mixture.

Place on a foil lined cookie sheet and repeat until you have all of the chicken thighs on the cookie sheet.

Place in 425° F oven and bake for 30 minutes or until cooked through.

Pizza Pinwheels

2010-06-14T16:15:00.000-04:00

Makes 8 pieces, serves a family of 4 (or two if your husband eats like mine!)

1 pound whole wheat pizza dough
½ to ¾ cup favorite jarred tomato sauce
¾ cup shredded mozzarella cheese

pizza toppings of your choice

Preheat oven to 400 degrees F. Grease an 8-inch-round metal baking pan.

Roll dough out into a rectangle shape, about 10 x 12 inches. Spread sauce on top. Sprinkle with half the cheese. Top with pizza toppings of your choice.

Starting with shorter end, roll dough into a tube, with all sauce and toppings inside. You may have to lengthen and even out the dough roll. Carefully transfer roll to a cutting board. Using a sharp knife, make hard quick crosswise cuts to slice through dough, preventing dough from mashing and sauce spilling out. Cut log in half, then each half in half, then each quarter in half again, so you have 8 equal pieces.

Reshape dough wheels and arrange in baking pan, leaving about ½ to 1 inch between each wheel, so they can expand and rise and push into each other when they bake. Sprinkle wheels with remaining cheese. Bake for 22 to 25 minutes, until golden brown and dough is cooked. Carefully remove each wheel from the pan with a spatula or pie server.

Tanja's English Pea Casserole

2010-06-14T16:11:00.000-04:00

1 stick butter
1c chopped celery
1c chopped onion
2 cans English Peas, drained
1 jar pimiento, chopped
1 jar water chestnuts, chopped
1 can cream of mushroom soup
1/2 cup grated cheddar cheese

Saute the onions and celery in butter. Combine veggies w/ peas, water chestnuts, pimientos, and soup. Pour into casserol dish topping with cheese. Bake at 350 for 45 minutes or until hot and cheese melts. Serves 12-15

Tater Tot Casserole

2010-06-14T16:09:00.000-04:00

(Taken from my co-worker Ellen. Thanks Ellen! This has become one of my husband's favorites!)

1 lb cooked ground beef
8 oz shreaded cheddar cheese
1 can french green beans
1 can cream of mushroom soup
tater tots

Mix ground beef (I usually cook mine with onions, garlic, etc), soup, beans, and 1/2 of the cheese together and spread on the bottom of a casserole dish. Top with remaining cheese then tater tots. Cook 20 minutes on 400.