Thursday, December 16, 2010

Aunt Liz's Chicken Spaghetti Casserole

Aunt Liz's Chicken Spaghetti Casserole

This chicken spaghetti casserole is low and calories and can easily be made ahead. The recipe makes two casseroles so enjoy one for dinner and freeze the other for later. To prepare the frozen casserole, cover and bake for 55 minutes at 350°; uncover and bake an additional 10 minutes or until hot and bubbly.

Yield: 2 casseroles, 4 servings each (serving size: about 1 cup)


  • 2 cups chopped cooked chicken breast
  • 2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)
  • 1 cup (1/4-inch-thick) slices celery
  • 1 cup chopped red bell pepper
  • 1 cup chopped onion
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
  • Cooking spray
  • 1 cup (4 ounces) shredded cheddar cheese, divided


1. Preheat oven to 350°.

2. Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss. Divide mixture evenly between 2 (8-inch) square or (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.

Nutritional Information

Calories:261 (27% from fat)
Fat:7.8g (sat 3.9g,mono 2.2g,poly 1.1g)
**We love this recipe! Super quick and easy to make ahead of time if desired. I use shredded rotisserie chicken for an even speedier prep! And, if you need all servings at once, a 9x13 pan works well.

Tuesday, December 14, 2010

Loaded Potato Soup

Loaded Potato Soup

Total: 20 minutes
Yield: 4 servings (serving size: about 1 1/4 cups)


  • 4 (6-ounce) red potatoes
  • 2 teaspoons olive oil
  • 1/2 cup prechopped onion
  • 1 1/4 cups fat-free, lower-sodium chicken broth
  • 3 tablespoons all-purpose flour
  • 2 cups 1% low-fat milk, divided
  • 1/4 cup reduced-fat sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 bacon slices, halved
  • 1/3 cup shredded cheddar cheese
  • 4 teaspoons thinly sliced green onions


1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Nutritional Information

11.1g (sat 5.2g,mono 4.5g,poly 0.8g)
This soup was perfect for a cold winter's day! A little bland with out the "toppings," but with was excellent! We paired it with a lettuce salad to make it a meal!

Sunday, December 12, 2010

Mexican Rice

1 1/2 c. brown rice
1 can diced tomatoes with green chiles
3 cups chicken broth
1/2 tsp garlic salt
1 Tbsp cumin, or to taste

Heat oil in skillet over medium high heat. Add rice and cook until brown. Add remaining ingredients and let simmer for 20-25 minutes.

**Super easy, just threw together ingredients from the pantry and it turned out pretty well!

Wednesday, December 8, 2010

Peanut Butter Banana Bread

Peanut Butter Banana Bread

Peanut butter is whipped into the basic recipe for a moist banana bread with a hint of nutty flavor. A small amount of chopped roasted peanuts offers delightfully surprising crunch.

Yield: 16 servings (serving size: 1 slice)


  • Bread:
  • 1 1/2 cups mashed ripe banana
  • 1/3 cup plain fat-free yogurt
  • 1/3 cup creamy peanut butter
  • 3 tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1/4 cup ground flaxseed
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 tablespoons chopped dry-roasted peanuts
  • Cooking spray
  • Glaze:
  • 1/3 cup powdered sugar
  • 1 tablespoon 1% low-fat milk
  • 1 tablespoon creamy peanut butter


1. Preheat oven to 350°.

2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Nutritional Information

Fat:7.4g (sat 2.3g,mono 2.7g,poly 1.8g)
*The moistest banana bread I have ever tasted! And, the glaze-totally unnecessary, but delicious!

Chicken and Black Bean-Stuffed Burritos

Chicken and Black Bean-Stuffed Burritos

Total: 30 minutes
Yield: 4 servings (serving size: 1 burrito)


  • 1/4 cup water
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 2 cups shredded rotisserie chicken breast
  • 1/4 cup thinly sliced green onions
  • 3/4 cup canned black beans, rinsed and drained
  • 1/2 cup refrigerated fresh salsa
  • 4 (8-inch) flour tortillas
  • 1/2 cup shredded Monterey Jack cheese
  • Cooking spray


1. Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.

2. Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan, and repeat procedure with the remaining 2 burritos.

Nutritional Information

Fat:9.8g (sat 4.1g,mono 3.6g,poly 1.3g)
**This recipe was DELICIOUS! Very easy; and everyone loved it!

Tex-Mex Pork

Tex-Mex Pork

Fresh salsa simmers to create a surprisingly complex and zesty sauce in this quick entrée.

Yield: 4 servings (serving size: 3/4 cup pork mixture, 1/2 cup rice, 1 tablespoon sour cream, and 3 tablespoons avocado)


  • 1 pound pork tenderloin, trimmed and cut into 3/4-inch cubes
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 cups refrigerated fresh salsa
  • 1/4 cup water
  • 2 cups hot cooked long-grain rice
  • 1/4 cup light sour cream
  • 3/4 cup cubed avocado


Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sprinkle with 3/4 teaspoon kosher salt and 3/4 teaspoon freshly ground black pepper. Sauté for 8 minutes or until lightly browned. Add salsa and 1/4 cup water to pan; bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened. Serve pork mixture over rice; top with sour cream and avocado.

Nutritional Information

Fat:8.3g (sat 2.4g,mono 4.2g,poly 1g)
**This recipe was AMAZING for only using 4 ingredients! (I didn't have sour cream.) Make sure you use fresh salsa; it will be worth it!

Friday, December 3, 2010

White Hot Spiced Chocolate

3 cups low-fat milk
1/8 tsp. grated whole nutmeg
1 cinnamon stick
1/2 cup premium white chocolate chips
1/2 tsp. vanilla extract
1/2 cup thawed whipped topping (optional)

1. Combine milk, nutmeg, and cinnamon sick in a medium saucepan over med. heat; bring to a simmer, stirring constantly. Add white chocolate chips, stirring until melted. Remove from heat, add vanilla. Discard cinnamon stick. Serve with whipped topping if desired

**Awesome recipe! We have been making this for the last 3 years at Christmas time and love it! Keep the ingredients on hand to make regularly on cold days!:)

Thursday, December 2, 2010

Double-Chocolate Cupcakes

Double-Chocolate Cupcakes
These cupcakes are easy to make, and because simple ingredients are used, it's best to purchase premium cocoa powder and dark chocolate. Since they're studded with dark chocolate chunks, just dusting them with powdered sugar is enough to decorate these treats. Bake them in muffin cup liners. A dozen of these are a terrific holiday treat to bring to coworkers at the office.

Yield: 12 servings (serving size: 1 cupcake)


  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/4 cup butter, softened
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla
  • 1/2 cup 1% low-fat buttermilk
  • 1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped
  • 2 tablespoons powdered sugar


Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.

Nutritional Information

Calories:150 (31% from fat)
Fat:5.2g (sat 3.2g,mono 1.2g,poly 0.2g)
**Kadon made this recipe for my birthday cake, but doubled the recipe for 2 8" pans. It was SO delicious! You would NEVER guess it's "light!"

Sunday, November 21, 2010

Spicy Apple Cider

2 c. water
2 cinnamon sticks
1 Tbsp whole cloves
1/2 tsp whole allspice
2 qts apple cider
1 lemon, thinly sliced
1 orange, thinly sliced

1. Combine water and spices; bring to a boil. Reduce heat and simmer 10 minutes.
2. Strain mixture discarding spices, return water to pan. Add cider, lemon and orange.
3. Cook over low heat until thoroughly heated.
4. Serve warm.

**My grandmother's recipe-delicious on a cold winter day! It tastes like Christmas to me;)

Santa Fe Grilled Chicken Salad Wrap

4 c. torn romaine lettuce
1 lb chicken breast, grilled, baked or fried
1 large tomato, chopped
1 can whole kernel corn, drained
1/2 c. Mexican style shredded cheese
1/4 c. Ranch dressing
1/4 c. Salsa
10 tortillas

1. Mix first 5 ingredients, toss.
2. Combine salsa and Ranch.
3. Pour over salad; toss.
4. Place in tortillas and enjoy!

**I added a can of black beans and used grape tomatoes. Delicious and very simple!

Banana Split "Cake"

9 graham crackers, finely crushed
1 c. sugar, divided
1/3 c. butter, melted
2 pkg. (8oz) cream cheese
1 can (28 oz) crushed pineapple, drained
6 bananas
2 c. cold milk
2 pkg (4 serving size) vanilla instant pudding
2 c. thawed Cool Whip
1 c. chopped pecans

1. Mix graham crackers, 1/4 c. sugar and melted butter. Press into 9x13 pan. Freeze10 min.
2. Beat cream cheese and 3/4 c. sugar with electric mixer until well blended. Spread carefully over crust; top with pineapple. Slice four bananas; arrange over top.
3. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir 1 cup whipped topping; spread over banana layer in pan. Top with remaining 1 c. whipped topping. Refrigerate at least 5 hours.
4. Slice remaining bananas just before serving; arrange on top. Sprinkle with pecans.

**EXCELLENT! I have had this recipe for a couple of years and dug it out for a family event a could of weeks ago and was told to never bring anything else for dessert!:)

Caramel Delights

1 pkg caramels, unwrapped
1/2 c. butter or margarine, melted
1 can evaporated milk (small can)
1 cup chopped walnuts
1 box white cake mix
3/4 c. semi-sweet chocolate chips

1. Add cake mix, melted butter, 1/3 c. evaporated milk, and walnuts in bowl. Stir with spoon. Spread half of mixture in 9x13 pan. Bake 6 min. at 350 degrees.
2. Melt caramels with 1/3 c. evaporated milk on stove or in microwave.
3. Add chocolate chips to crust after partially baked. Pour caramel mixture over chocolate chips.
4. Place remainderof cake mixture on top of caramel layer in scattered mounds.
5. Bake 18-20 minutes at 350. Cool and Cut.

**This is an old recipe that I found that everyone loves! Kadon nicknamed them "Tenacious D'lights" back in the day...this recipe is always a big hit!

Saturday, November 20, 2010

Italian Panzanella Salad


2 tbsp (30 mL) olive oil
8 cups (2 L) Italian bread cubes (about 3/4 of a 1-lb/500-g loaf, cut into 3/4-in. 2-cm cubes)
2 garlic cloves, pressed
Salad and Dressing
8 cups (2 L) torn romaine lettuce
1 cup (250 mL) mushrooms, sliced
1 jar (7 oz/200 g) sweet roasted red peppers, drained, patted dry and diced
8 oz (250 g) diced salami or ham
1/2 cup (125 mL) pitted ripe olives, chopped
1/2 cup (125 mL) sliced red onion
1 medium zucchini, sliced (about 1 cup/250 mL)
1 cup (250 mL) Italian vinaigrette
1 oz (30 g) grated fresh Parmesan cheese (1/4 cup/50 mL)

  1. Preheat oven to 450°F (230°C). For bread, toss bread cubes with oil and garlic. Place bread mixture evenly onto Large Bar Pan. Bake 12-15 minutes or until golden brown. Cool completely.

  2. In (8-qt./8-L) Collapsible Serving Bowl, combine lettuce, mushrooms, peppers, salami, olives, onion, zucchini and bread cubes; pour dressing over salad and toss. Top with cheese.

Yield: 8 servings

Nutrients per serving: Calories 430, Total Fat 31 g, Saturated Fat 7 g, Cholesterol 30 mg, Carbohydrate 30 g, Protein 14 g, Sodium 1200 mg, Fiber 3 g

**Another great recipe from Pampered Chef!

Spicy Sausage & Peppers Penne

ounces uncooked penne pasta
1 pound hot Italian turkey sausage (about 4 links)
1 each: medium green, red and yellow bell pepper, cut into 1/4-inch strips
1/2 cup coarsely chopped onion
2 garlic cloves, pressed
1 can (14 1/2 ounces) diced tomatoes in sauce, undrained
1 can (8 ounces) tomato sauce
2 teaspoons Pantry Italian Seasoning Mix
1/4 cup (1 ounce) grated fresh Parmesan cheese


  1. Cook pasta according to package directions in Professional (4-qt.) Casserole; drain and keep warm.

  2. Meanwhile, cook sausage in Family (12-in.) Skillet over medium-high heat 14-16 minutes or until sausage is lightly browned and no longer pink, turning occasionally. Remove sausages from skillet; cut diagonally into 1-inch pieces and set aside. Cut bell peppers into 1/4-inch strips using Chef's Knife. Coarsely chop onion using Food Chopper.

  3. In same skillet, cook bell peppers, onion and garlic pressed with Garlic Press over medium heat 6-8 minutes or until peppers are crisp-tender, stirring occasionally. Add sausage, tomatoes, tomato sauce and seasoning mix. Cook and stir 1-2 minutes or until heated through.

  4. Place pasta in large bowl; pour sauce mixture over pasta, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.

Yield: 6 servings

Nutrients per serving: Calories 330 (27% from fat), Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 50 mg, Carbohydrate 40 g, Protein 21 g, Sodium 980 mg, Fiber 3 g Diabetic exchanges per serving: 2 starch, 2 medium-fat meat, 1 vegetable (2 carb)

Cook's Tips: We've chosen penne for this recipe, which are straight tubes of macaroni that are cut on the diagonal. Other sturdy shapes such as mostaccioli (short tubes), ziti (curved tubes) or rotini (spirals) can be used in this recipe. Perfectly cooked pasta should be al dente-tender but still firm to the bite. Test pasta for doneness before the time stated on the package. Get a head start on tomorrow's dinner by cooking extra pasta. Drain the pasta thoroughly, then toss it with 1 teaspoon of oil to prevent the pasta from sticking together. Place in an airtight container or resealable plastic food storage bag and refrigerate up to 3 days. Use it in salads or soups, or toss it with your favorite sauce. Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.

**I had a Pampered Chef party and we had this for lunch-a great, easy recipe!

Wednesday, November 17, 2010

Quick Chicken Noodle Soup

Quick Chicken Noodle Soup


  • 2 cups water
  • 1 (32-ounce) carton fat-free, less-sodium chicken broth
  • 1 tablespoon olive oil
  • 1/2 cup prechopped onion
  • 1/2 cup prechopped celery
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium carrot, chopped
  • 6 ounces fusilli pasta
  • 2 1/2 cups shredded skinless, boneless rotisserie chicken breast
  • 2 tablespoons chopped fresh flat-leaf parsley


1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.

2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.

Nutritional Information

4.8g (sat 1g,mono 2.4g,poly 0.9g)
This was really fast! I did not use prechopped anything, nor did I use the microwave to jump start cooking. I doubled the recipe and was good left over!

Saturday, November 13, 2010

Big-Batch Baked Penne With Spinach and Sun-Dried Tomatoes

Baked penne with spinach and sun-dried tomatoes

Serves 16| Hands-On Time: 30m | Total Time: 1hr 25m



  1. Divide the oil between 2 large saucepans and heat over medium heat. Divide the garlic and sun-dried tomatoes between the saucepans and cook, stirring, for 2 minutes. Divide the crushed tomatoes between the saucepans.
  2. Break up the whole tomatoes by cutting them up with scissors (while in the can) or by crushing them with your hands. Divide the tomatoes and vinegar between the saucepans; season each with 1 teaspoon salt and ½ teaspoon pepper. Simmer, stirring occasionally, until thickened, 20 to 25 minutes.
  3. Meanwhile, bring 2 large pots of water to a boil; add 1 tablespoon salt to each. Divide the pasta between the pots; cook for half the recommended time on the package directions (the pasta will continue to cook when it is baked). Drain the pasta; return it to the pots.
  4. Divide the spinach between the saucepans of sauce and cook, stirring, until the spinach begins to wilt, about 1 minute. Pour a saucepan of tomato sauce into each of the pasta pots and toss to combine.
  5. Divide one of the pots of the pasta mixture among four 8-inch square baking dishes (the dishes will be halfway full). Sprinkle each with 1 cup of the mozzarella. Dividing evenly among the dishes, top with the remaining pot of pasta mixture. Sprinkle each with 1 cup of the remaining mozzarella and ¼ cup of the Parmesan.

  1. To eat tonight: Bake the pasta on a rimmed baking sheet at 400° F until bubbling and beginning to brown, 15 to 20 minutes.
  2. To freeze and cook later: Freeze the unbaked pasta, tightly sealed, for up to 3 months. To cook, thaw the pasta and bake, uncovered, on a rimmed baking sheet at 400° F until heated through, bubbling, and beginning to brown, 25 to 30 minutes.
I made this recipe, but cut it in half, before I had the boys in order to have some frozen quick meals on hand. It was good with an easy salad and garlic bread. The balsamic vinegar adds a little tartness that made this dish so tasty!

For the single family recipe of this, go to and search for Baked Penne with Spinach.

Southwestern Cobb Salad

Southwestern Cobb Salad

Total: 20 minutes
Yield: 4 servings


  • Vinaigrette:
  • 3 tablespoons white wine vinegar
  • 1 teaspoon honey
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground red pepper
  • 2 tablespoons canola oil
  • Salad:
  • 3 slices center-cut bacon
  • Cooking spray
  • 8 ounces skinless, boneless turkey breast, cut into 1/2-inch pieces
  • 1/4 teaspoon salt
  • 8 cups torn romaine lettuce
  • 1/2 cup refrigerated fresh pico de gallo
  • 1/2 cup diced avocado
  • 1/2 cup (2 ounces) crumbled queso fresco
  • 1/4 cup chopped green onions
  • 1 (15-ounce) can low-sodium black beans, rinsed and drained


1. To prepare vinaigrette, combine first 6 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk; set aside.

2. To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Wipe pan clean with paper towels. Increase heat to medium-high. Coat pan with cooking spray. Sprinkle turkey with salt. Add turkey to pan; sauté 4 minutes or until done.

3. Arrange 2 cups lettuce on each of 4 plates. Top each serving with about 2 teaspoons bacon, 5 tablespoons turkey, 2 tablespoons pico de gallo, 2 tablespoons avocado, 2 tablespoons queso fresco, 1 tablespoon onions, and about 1/3 cup beans. Drizzle vinaigrette evenly over salads.

Nutritional Information

13.6g (sat 2.5g,mono 7.2g,poly 3g)

Chipotle Turkey Club



  1. In a small bowl, combine the mayonnaise and chili powder.
  2. Spread the mixture on the bread and form sandwiches with the turkey, Cheddar, bacon, and sprouts.

Nutritional Information

  • Per Serving
  • Calories 530
  • Fat 31g
  • Sat Fat 9g
  • Cholesterol 72mg
  • Sodium 1,408mg
  • Protein 3g
  • Carbohydrate 35g
  • Sugar 4g
  • Fiber 6g
  • Iron 3mg
  • Calcium 257mg
We loved this sandwich! It was very simple and quick to make, had great flavor, and was filling! Easy enough for lunch or great with soup for dinner! (I could not find chipotle chili powder so I used regular and it was fine.)

Monday, November 8, 2010

Chicken Tetrazzini

1/2 c. butter (will reduce to 1/4-1/3 c. next time)
1 can cream of mushroom soup, reduced fat/reduced sodium
1 can cream of chicken soup, reduced fat/reduced sodium
mushrooms (I used 80z package)
2 tbsp. chopped pimiento
2 c. cooked chicken, cubed (I shredded a rotisserie chicken)
4 oz spaghetti, cooked and drained (I used about 6 oz angel hair)
1 c. low-fat sour cream
Parmesan cheese

In medium to large saucepan, melt butter over low heat. Add soups and mushrooms, stir until well blended. Remove from heat. Add pimiento, chicken, spaghetti and sour cream. Pour into 13x9 pan. Sprinkle with Parmesan cheese and paprika. Bake, uncovered at 350 for 30-35 minutes.

**Tried last night and everyone loved it. Super fast, and tasty considering there aren't many "fresh" ingredients in it!

Tuesday, October 19, 2010

Stuffed Pasta Shells

24 uncooked jumbo pasta shells
1 lb lean ground beef
1 jar (26oz) chunky tomato pasta sauce
1/4 cup water
1 container (8 oz) chive and onion cream cheese spread
1 1/2 cups shredded italian cheese blend (6oz)
1/2 cup grated parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley, if desired.
Heat oven to 350 F. Cook and drain pasta shells as directed on package. In 10 inch skillet, cook beef over medium high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9 glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese blend, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely.
Cover with foil. Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup italian cheese. Bake about 10 minutes longer or until cheese is melted. Sprinkle with parsley.

**This recipe came from my good friend, Stefanie, and we all love it. Very easy, a great recipe to make a lot, freeze for later or for a friend.

Herbed Artichoke Cheese Tortellini

2 (14.5 oz) Italian diced tomatoes
2 jars (6.5 oz) quartered artichoke hearts
18 oz. refrigerated cheese tortellini
2 c. chopped onion
1/2 c. fresh parsley or 2 Tbsp dried
2 tsp basil
2 tsp minced garlic
1/2 tsp oregano
1/8 tsp crushed red pepper
1/2 c. olive oil
1 can black olives, sliced and drained
1/2 tsp salt
1/4 c. parmesan cheese, grated

*Drain tomatoes; reserve 2/3 c. juices. Set aside. Drain artichokes, reserving 3/4 c. liquid. Chop and set aside.
*Cook tortellini according to package.
*Saute onions, parsley, basil, garlic, oregano and pepper flakes in oil for 4-5 min. or until onions are tender. Add reserved tomatoes, tomato juice and artichoke liquid.
*Bring to a boil, reduce heat, simmer uncovered 10-12 minutes or until slightly thickened. Drain tortellini add to tomato mixture. Stir in olives, salt and reserved artichokes.
*Heat through; sprinkle with parmesan cheese.

**This is one of Kristi's recipes that we all LOVE. It's super easy, delicious, and healthy.

Saturday, October 16, 2010

Beer Cheese Soup

Beer Cheese Soup

Yield: 4 servings (serving size: 2 cups)


  • 4 1/2 cups fat-free, less-sodium chicken broth, divided
  • 1 1/4 cups cubed peeled Yukon gold potato (about 10 ounces)
  • Cooking spray
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced carrot
  • 1 teaspoon minced garlic
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 2 1/2 cups 1% low-fat milk
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese
  • 1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 (12-ounce) can beer
  • Freshly ground black pepper (optional)


Simmer 2 cups broth and potato in a small saucepan. Cook 15 minutes or until potato is tender. Transfer potato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Set mixture aside.

Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion, celery, and carrot to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic to pan; cook 30 seconds.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, remaining 2 1/2 cups broth, and milk in a medium bowl; stir with a whisk. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick; stir constantly with a whisk. Add potato mixture, sharp cheddar cheese, and next 5 ingredients (through salt) to pan; cook for 1 minute or until cheese melts, stirring constantly. Add beer to pan; bring to a simmer. Cook 15 minutes or until thoroughly heated. Garnish with black pepper, if desired.

Nutritional Information

Calories:363 (30% from fat)
Fat:12.2g (sat 7.7g,mono 3.5g,poly 0.6g)

Sunday, October 10, 2010

Pumpkin Pancakes

1/2 cup butter
1/4 cup maple syrup
1/2 t. cinnamon
1/4 t. nutmeg
1/2 cup chopped pecans

1 1/2 c. flour
2 T. packed brown sugar
2 t. baking powder
1 t. salt
2 eggs
1 1/3 cups milk
3/4 c. canned pumpkin
1/2 c. ricotta cheese

In a small heavy saucepan, cook butter over med. heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinn., and nutmeg. Remove from the heat; stir in pecans.

In a small bowl, combine the flour, brown sugar, baking powder, and salt. In another bowl whisk the eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened.

Drop batter by 1/4 cupfuls onto a greased hot griddle.

**This recipe is amazing! I doubled it for 4 kids and 4 adults and had quite a few left over. Add a little more milk, as they are a little thick. Thanks to Jill f0r sharing!

Thursday, October 7, 2010

Easy Mexican Rice

1 tablespoon of vegetable oil
1/2 c. diced onion
2 garlic cloves, minced
1 cup of long grain rice
3/4 cup of tomato sauce
2 1/2 cups chicken broth
2 tsp. salt
2 tsp. garlic salt
1 Tbsp. cumin
fresh cilantro, if desired

*In a skillet heat oil over medium heat. Saute' onion and fresh garlic until onion is clear.
*Add rice and cook until lightly browned.
*Add tomato sauce and let simmer for 1-2 minutes.
*Add remaining ingredients, bring to a boil.
*Cover and simmer until rice is tender; about 20 minutes. Uncover rice, fluff with fork, turn off stove, cover again and let sit covered for another 5 minutes or so.

**I found this online, added and removed some ingredients and came up with this awesome recipe! Great Mexican side dish!

Friday, October 1, 2010

Spaghetti with Sausage and Simple Tomato Sauce

Spaghetti with Sausage and Simple Tomato Sauce

Prep Time: 30 minutes
Yield: 4 servings (serving size: 1 1/4 cups pasta, 2 tablespoons cheese, and 1 tablespoon basil)


  • 8 ounces hot Italian turkey sausage links
  • 8 ounces uncooked spaghetti
  • 1 (28-ounce) can no-salt-added whole tomatoes, undrained
  • 2 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper
  • 5 garlic cloves, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup torn fresh basil
  • 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese


1. Preheat broiler.

2. Arrange sausage on a small baking sheet. Broil sausage 5 minutes on each side or until done. Remove pan from oven (do not turn broiler off). Cut sausage into 1/4-inch-thick slices. Arrange slices in a single layer on baking sheet. Broil sausage slices 2 minutes or until browned.

3. Cook pasta according to package directions, omitting salt and fat; drain.

4. Place tomatoes in a food processor; process until almost smooth. Heat olive oil in a large nonstick skillet over medium-high heat. Add crushed red pepper and minced garlic; sauté 1 minute. Stir in tomatoes, sugar, and salt; cook 4 minutes or until slightly thick. Add sausage and cooked pasta to pan; toss well. Top with fresh basil and Parmigiano-Reggiano.

Nutritional Information

Fat:16.9g (sat 5.1g,mono 8.1g,poly 2.8g)
**I made this last night and it really is a SUPER quick recipe! I actually felt very rushed and didn't get the salad done in time-so, great as a last minute dinner! It was very tasty, a little spicy for the kids, however. Pureeing the tomatoes made the sauce really thin, but again, very tasty!

Thursday, September 23, 2010

Grown-Up Grilled Cheese Sandwiches

Grown-Up Grilled Cheese Sandwiches
A new take on a familiar favorite pairs grilled cheese with a BLT for a luscious veggie-packed sandwich that feels like an indulgence. Serve with zesty dill pickle spears. If you have extra room in your budget, pair with a sweet-tart hard cider.

Yield: 4 servings (serving size: 1 sandwich)


  • Cooking spray
  • 1 cup vertically sliced red onion
  • 1 large garlic clove, minced
  • 1 cup (4 ounces) shredded reduced-fat sharp white cheddar cheese (such as Cracker Barrel)
  • 8 (1 1/2-ounce) slices hearty white bread (such as Pepperidge Farm)
  • 2 cups fresh spinach leaves
  • 8 (1/4-inch-thick) slices tomato
  • 6 slices center-cut bacon, cooked


1. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add 1 cup onion and garlic; cook for 10 minutes or until tender and golden brown, stirring occasionally.

2. Sprinkle 2 tablespoons cheese over each of 4 bread slices. Top each slice with 1/2 cup spinach, 2 tomato slices, 2 tablespoons onion mixture, and 1 1/2 bacon slices. Sprinkle each with 2 tablespoons cheese; top with the remaining 4 bread slices.

3. Heat skillet over medium heat. Coat pan with cooking spray. Place sandwiches in pan, and cook for 3 minutes on each side or until golden brown and cheese melts.

Nutritional Information

Fat:11g (sat 5.3g,mono 4.8g,poly 0.6g)
**We all loved these sandwiches! I couldn't believe how tasty they were despite not having any sauce, condiments on them. The onions were very flavorful and sharp cheddar was definitely the way to go!

Monday, August 30, 2010

Mushroom-Stuffed Chicken

Mushroom-Stuffed Chicken

Serve with 3 cups cooked egg noodles tossed with 2 tablespoons butter and green onions.

Yield: 4 servings (serving size: 1 stuffed breast half)
Cost per Serving: $2.49


  • 2 (1-ounce) slices white bread, torn
  • Cooking spray
  • 1/4 cup chopped green onions
  • 8 ounces presliced mushrooms
  • 1/2 teaspoon dried thyme
  • 1 garlic clove, minced
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 tablespoon olive oil


1. Preheat oven to 350°.

2. Pulse bread in a food processor to form fine crumbs. Place in a dish.

3. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add onions and mushrooms; sauté 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

4. Cut a slit through thickest portion of each breast half to form a pocket. Stuff each with 1/4 cup mushroom mixture. Sprinkle chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow dish. Place eggs in a shallow dish. Dredge chicken in flour. Dip in eggs; dredge in breadcrumbs.

5. Heat oil in skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Place pan in oven. Bake at 350° for 15 minutes or until a thermometer registers 165°.

Nutritional Information

Fat:13.4g (sat 4.3g,mono 5.7g,poly 1.9g)
**Made tonight and I was really impressed! The flavor of the stuffing is great!

Thursday, August 26, 2010

Mozzarella Beef Burgers

Mozzarella Beef Burgers

1 lb. Ground beef
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/2 cup fresh bread crumbs
1/4 cup KRAFT THICK 'N SPICY Original Barbecue Sauce, divided
4 Hamburger buns

PREHEAT grill to medium-high heat. Mix meat, cheese, bread crumbs and 2 Tbsp. of the barbecue sauce. Shape into four patties.

PLACE patties on grill; cover grill with lid. Grill 4 to 6 min. on each side or until burgers are cooked through (160°F), brushing with remaining 2 Tbsp. barbecue sauce during last 2 min. of grilling time.

FILL buns with burgers and lettuce, if desired.

*For more flavor, try adding 2 Tbsp. KRAFT Grated Parmesan Cheese and 1/4 tsp. Italian seasoning to the meat mixture.

Friday, August 20, 2010

Eat, Pray, Love Spaghetti Alla Carbonara


    2 large eggs,
    1/2 cup freshly grated Parmiagiano-Reggiano cheese,
    1/2 cup freshly grated Pecorino Romano cheese,
    4 oz. pancetta cubed,
    1 lb. dry spaghetti,
    1 tbsp. salt,
    freshly ground pepper


1.) Whisk the eggs in a small bowl until just combined. Whisk in the cheeses. Set aside.
2.) Place the pancetta in a large saute pan and set over medium heat. Cook, stirring frequentl, until the bacon is crisp on the outside and much of the fat has rendered out, 12 to 15 minutes.
3.) Meanwhile, bring a large pot of water to a boil and add the salt. Cook the spaghetti until al dente. Before draining the pasta, reserve about 1 cup of the cooking water.
4.) Drain the pasta and add to the pan with the pancetta. Over medium heat, toss the pasta well, making sure it is piping hot. Remove from heat and stir in the egg mixture quickly, tossing to coat he pasta evenly.
5.) Seanson with plenty of black pepper and toss again. Add a little of the reserved pasta water (start with 1/4 cup) to think out to the desired creamy consistency. Add salt to taste if needed.
6.) Divide among heated bowls, top each serving with a few grinds of pepper, and serve immediately.

**Found in the People magazine as the recipe they used on the set of Eat, Pray, Love. I hadn't ever done anything like it; was a little worried about undercooked eggs-but, was assured that the heat of the pasta would cook the eggs. The taste was good, despite me forgetting the salt and pepper. Didn't taste as cheesy as expected, but was good!

Wednesday, August 18, 2010

Spicy Bean Burritos


  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • One 15.5-ounce can black beans, rinsed
  • 1/3 cup pickled jalapeño chiles, drained and chopped
  • 1/2 cup Mexican beer, such as Corona
  • One 15.25-ounce can corn kernels, rinsed
  • One 14.5-ounce can diced tomatoes, rinsed
  • Juice of 1/2 lime
  • 4 large flour tortillas
  • 1-1/2 cups shredded monterey jack cheese

Waste not
Reheat leftover filling and serve with tortilla chips.


  1. In a small saucepan, heat the olive oil over medium-high heat. Add the garlic and cook until golden, about 1 minute. Stir in the black beans and jalapeños and cook, lightly mashing the mixture against the side of the pan, for 2 minutes.

  2. Stir the beer into the black bean mixture and bring to a boil. Cook, continuing to mash, until thickened, about 10 minutes. Stir in the corn and tomatoes and cook, stirring, until heated through, about 5 minutes. Stir in the lime juice; set aside.

  3. Lay the tortillas on a work surface. Sprinkle the cheese in the center and spoon about 1/4 cup bean mixture on top. Fold the tortilla burrito-style.

  4. Heat a large skillet over medium-high heat. Place the burritos folded side down in the skillet and cook until browned, about 1 minute on each side.

**I love this recipe! Super easy, very tasty and pretty quick prep. A wonderful Rachael Ray recipe!

Monday, August 2, 2010

Cavatappi with Bacon and Summer Vegetables

Cavatappi with Bacon and Summer Vegetables

A light, flavorful pasta toss, accented with crumbled bacon, is a quick and easy dinner solution for any night of the week. Use whatever veggies you have on hand to add to the colorful dish. Serve with a mixed greens salad.

Prep Time: 20 minutes
Yield: 4 servings (serving size: about 2 cups pasta mixture and 1 tablespoon cheese)


  • 8 ounces uncooked cavatappi
  • 4 slices center-cut bacon, chopped
  • 2 teaspoons olive oil
  • 1 cup prechopped onion
  • 1 teaspoon bottled minced garlic
  • 1 medium zucchini, quartered lengthwise and cut into 1/4-inch-thick slices
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 pint grape tomatoes
  • 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
  • 1/4 cup small fresh basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


1. Cook pasta according to package directions, omitting salt and fat; drain.

2. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 5 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving drippings in pan; add oil to drippings. Add onion and garlic to pan; sauté 2 minutes, stirring occasionally. Add zucchini; cook 3 minutes, stirring occasionally. Stir in corn and tomatoes; cook 5 minutes or until tomatoes burst, stirring occasionally. Add pasta to tomato mixture; toss. Cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat. Add 1/4 cup cheese, basil, salt, and pepper; toss to combine. Sprinkle with remaining cheese.

Mixed greens salad: Combine 1 tablespoon balsamic vinegar, 1 tablespoon orange juice, 2 teaspoons honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk in 1 tablespoon extra-virgin olive oil. Toss with 6 cups mixed salad greens.

Nutritional Information

Fat:8.4g (sat 3.3g,mono 2.9g,poly 0.8g)
Cooking Light, AUGUST 2009

**Wonderful recipe, very tasty, and once everything is chopped, it's very quick!

Friday, July 30, 2010

Peanut Butter-Chocolate Banana Cream Pie

35 Nilla wafers, finely crushed
1/4 cup (1/2 stick) butter, melted
2 medium bananas, halved lengthwise, quartered
2 squares semi-sweet baking chocolate, divided
1/2 cup peanut butter
2 cups milk
2 pkg (4-serving size) instant vanilla pudding
2 cups thawed Cool Whip, divided
2 Tbsp peanuts, coarsely chopped

1. Preheat oven to 350. Mix wafer crumbs and melted butter until well blended; press firmly onto bottom and up side of 9" pie plate. Bake 5-8 min. or until golden brown. Cool completely; top with bananas.
2. Make chocolate curls from 1/2 square chocolate, reserve for garnish. Microwave remaining chocolate and the peanut butter on high 1 min; stir until chocolate is completely melted and mixture is well blended. Drizzle over bananas; set aside.
3. Pour milk into large bowl. Add dry pudding mixes and beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup Cool Whip. Spread over bananas; top with remaining 1 cup Cool Whip.
4. Refrigerate at least 3 hours or overnight. Top with chocolate curls and peanuts just before serving.

Makes 10 servings.

**We LOVE this pie! It is so easy and what a better combination than chocolate and PB?!

Tortilla Wraps

1 8 oz package cream cheese
1 cup sour cream
3/4 packet of Ranch dressing seasoning
1/2 packet cheesy Taco seasoning
1 cup Pace chunky salsa
1 1/2 cups shredded cheddar
10 large flour tortillas

Mix everything together, spread on tortillas. Roll tortillas, chill for an hour or more. Slice right before serving!

**EASY, makes a LOT, great for a large crowd!


2 avocados, peeled
Juice of 1 lime
1 medium tomato, seeded and chopped
3 tbsp. minced red onion
1 jalapeno pepper, seeded and minced
3 tbsp chopped cilantro

1. Using a fork, mash avocado, 1/2 tsp salt and 1/2 the lime juice in a bowl until mixture is chunky.
2. Mix in tomato, onion, jalapeno pepper and cilantro.
3. Taste for seasoning. Add salt and remaining lime juice if needed.

**This is my first and favorite guacamole recipe. I have made it a few times since we moved, and it's always a hit! Have done without cilantro and it's still pretty tasty!

Tuesday, May 4, 2010

Marvelous Shells and Cheese

16 oz pasta shells
8 oz Velveeta cheese, cubed
2 c. fat-free cottage cheese
1/3 c. skim milk
1 can cream of onion soup
3 c. shredded Mexican cheese
1/4 c. margarine, melted
2/3 c. dry bread crumbs

1. Cook pasta. Meanwhile, in large saucepan, combine Velveeta and milk. Cook and stir over low heat until melted. Remove from heat. Stir in cottage cheese and soup.

2. Drain pasta and add cheese sauce. Stir until coated. Transfer to 9x13 greased baking dish. Sprinkle with Mexican cheese. Toss bread crumbs with melted butter/margarine; sprinkle over top.

3. Bake uncovered at 350 for 30-35 min. or until heated through.

**One of Kristi's recipes that we all love. I was a little reluctant to try because of the cottage cheese, but it's excellent. I have made this for our Dinner Club, and it's really easy to make large batches.

Tuesday, April 27, 2010

Chicken with Creamy Chive Sauce

- 6 skinless, boneless chicken breast halves (about 1 ½ lbs).

- ¼ cup butter

- 1 0.7-oz. package Italian salad dressing mix

- 1 10 ¾-oz. can condensed golden mushroom soup

- ½ cup dry white wine

- ½ of an 8-oz. tub cream cheese with chives and onion (I usually just use the full 8 oz. tub; it depends how creamy you want the sauce)

- Whole wheat pasta

Place chicken in a 3 ½ or 4-quart crockpot.

In a medium saucepan melt the butter. Stir in the dry Italian salad dressing mix. Stir in the mushroom soup, wine and cream cheese until combined.

Pour over the chicken that is already in the crockpot.

Cover and cook on the low heat setting for 4 to 5 hours.

Serve chicken and sauce over the whole wheat pasta. Sprinkle with fresh chives if desired.

**This is a recipe from a good friend, that we LOVED. It's so easy in the crockpot!

Sunday, April 11, 2010

Chocolate Banana Bread

  • 1 cup margarine or butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 6 bananas, mashed
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 cup unsweetened cocoa powder
  • 1 cup lite sour cream
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.
  3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.

Amount Per Serving Calories: 278 | Total Fat: 12.1g | Cholesterol: 39mg

**YUMMY! Very moist "bread!" Almost cake-like. Everyone loved it!

Saturday, March 27, 2010

Tex Mex Calzones

We tried Kristi's recipe for Tex Mex Calzones tonight; LOVED it all! Thanks for sharing:)

Monday, March 15, 2010

Chicken Tamale Casserole

Chicken Tamale Casserole

  • 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
  • 1/3 cup fat-free milk
  • 1/4 cup egg substitute
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8.5-ounce) box corn muffin mix (such as Martha White)
  • 1 (4-ounce) can chopped green chiles, drained
  • Cooking spray
  • 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
  • 2 cups shredded cooked chicken breast
  • 1/2 cup fat-free sour cream


1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Nutritional Information

Calories:354 (36% from fat)
Fat:14.1g (sat 7.1g,mono 3.3g,poly 1.2g)
**Super! Different, very easy!

Reese's Ice Cream Cake

  • 3/4 cup unsweetened cocoa
  • 3/4 cup boiling water
  • 6 tablespoons butter, melted
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup egg substitute
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 cups low-fat Peanut Butter Cup ice ceam (such as Edy's/Dreyer's Slow-Churned Light), softened
  • 3 cups frozen fat-free whipped topping, thawed
  • 8 Reese's Peanut Butter Cups, chopped
Cooking spray


Preheat oven to 350°.

Coat 2 (8-inch) round cake pans with cooking spray. Line bottom of each pan with wax paper.

Combine cocoa, water, and butter, stirring with a whisk until blended. Cool.

Combine sugars in a large bowl, stirring well until blended. Add egg substitute; beat 2 minutes or until light and creamy. Add cocoa mixture, and beat for 1 minute.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to bowl; beat for 1 minute or until blended. Stir in vanilla. Pour batter into prepared pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.

Spread ice cream in an 8-inch round cake pan lined with plastic wrap. Cover and freeze 4 hours or until firm.

To assemble cake, place one cake layer, bottom side up, on a cake pedestal. Remove ice cream layer from freezer; remove plastic wrap. Place ice cream layer, bottom side up, on top of cake layer. Top with remaining cake layer.

Stir whipped topping until blended. Spread frosting over top and sides of cake. Sprinkle with chopped Reese's Peanut Butter Cups. Freeze until ready to serve. Let cake stand at room temperature 10 minutes before slicing.

Nutritional Information

Calories:251 (24% from fat)
Fat:6.8g (sat 3.3g,mono 2.1g,poly 0.4g)
**This is an AWESOME cake! It is originally a Peppermint Ice Cream Cake from Cooking Light, but I altered it to our taste. It's way easier than it looks! The cake is a little dry, but the ice cream and cool whip mixture balances it out. Make sure it's wrapped tightly in the freezer so it doesn't dry out faster.

Monday, February 8, 2010

Cheesy Chicken Tortilla Soup

1 stick margarine
8 chicken bouillion cubes
6 c. water
3/4 c. flour
1 c. milk
1 c. salsa
3 chicken breasts(cooked and cubed) I sometimes use 1/2 rotisserie chicken, shredded
6 drops hotsauce
1 c.sour cream
1 lb. Velveeta cheese(cubed)


Grated cheddar cheese and chips

Melt butter in large kettle. Dissolve 8 bouillion cubes in 6 cups of water in the microwave, then add water and bouillion cubes to the melted butter in the kettle. Mix flour and milk together in separate
bowl. Add to kettle. Mix well until smooth. Add salsa,chicken, hot sauce, sour cream and
velveeta. Stir until smooth and all the cheese is melted. Bring to a slow boil, stirring constantly so it doesn't scorch as it thickens. Serve topped with cheddar cheese and chips. Makes 10 plus servings.

***Always a hit!

Spice-Rubbed Pork Tenderloin

Spice-Rubbed Pork Tenderloin

Allspice, nutmeg, and cinnamon—a combination often found in cold-weather baked goods—accent the savory rub mixture. Turn the pork frequently in the pan so the spices don't burn and grow bitter. The rub also works well with heritage pork such as Duroc or Berkshire. If you don't have whole allspice berries, preground allspice will work.

Yield: 4 servings (serving size: 3 ounces pork)


  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground allspice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 1 (1-pound) pork tenderloin, trimmed
  • 2 teaspoons olive oil


1. Preheat oven to 350°.

2. Combine first 9 ingredients; rub over pork. Let stand 20 minutes. Heat oil in a medium ovenproof skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides.

3. Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Let stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices.

Nutritional Information

Fat:6.3g (sat 1.7g,mono 3.4g,poly 0.7g)
**The flavor is unbelievable!

Monkey Bread

2 Loaves White Bread, thaw (I use Rhodes)
1/2 Cup Butter
1 Cup Brown Sugar
1 Large Packet of Cook & Serve Vanilla Pudding Mix-don't use instant-gets really clumpy
1/2 tsp cinnamon

Spray 9X13 pan. Tear 1 loaf into pieces and drop in pan. Melt caramel mix
together and pour over 1st loaf which is in pan. Then, tear and drop second
loaf on top. Raise overnight in fridge (sometime raise a bit more in warm oven in morning prior to baking). Bake 375 for about 30 minutes. Turn upside down
and serve!

**Very easy and always a huge hit!

Parmesan Chicken

1 cup Italian bread crumbs
1/3 cup Parmesan cheese
1 tsp salt
1 tsp paprika
1/2 tsp pepper
6-8 chicken breasts
1/2 cup butter, melted

Dip chicken breast in butter. Roll in crumb mixture. Lay on pan. Pour leftover butter over chicken. Bake 1 hour at 350.

**Served over bed of spaghetti with Spicy Tomato and Basil Sauce (store-bought). Awesome recipe, Kadon actually said it looked like it was "professionally breaded!" If you are calorie conscious, though, please don't eat this!

Husband's Delight Casserole

1 lb ground beef
1 tsp sugar
1/4 tsp pepper
4 cups dry egg noodles
5 scallions, chopped
1/2 c. shredded cheddar
2 cloves garlic, minced
1 tsp salt
2 8oz cans tomato sauce
3 oz cream cheese, room temp
8 oz sour cream

Brown hamburger. Stir garlic, sugar, salt, pepper and tomato sauce into meat. Cover, simmer 15 min. Meanwhile, cook noodles. Drain. In small bowl, stir together scallions, cream cheese and sour cream until well blended. Lightly coat bottom of shallow baking dish with spray. Arrange noodles on bottom. Spoon meat sauce evenly over noodles. Carefully spread sour cream mixture over top. Sprinkle with cheddar cheese. heat oven to 350. Bake casserole about 30 minutes. Let stand 1o minutes before serving.

**This was a great, kid-friendly meal....but, help me come up with a better name! I sure felt like a housewife making a meal with the current name!

Brunch Casserole

1 1/2 lbs link sausage (26 links)
8 slices french bread, cubed
2 1/2 c. milk
1/2 tsp salt
1 cup fresh mushrooms, sliced
3/4 lb. mild cheddar cheese, grated
4 eggs
1 1/2 tsp dry mustard
1 can cream of mushroom soup
1/2 cup milk

Grease 9x 13 pan. Place bread cubes in bottom. Brown sausage links and drain. Cut in thirds. Mix milk, eggs, salt and dry mustard, pour over bread and sausage. Sprinkle cheese on top. Cover and refrigerate over night. In morning, mix soup, mushrooms, and 1/2 cup milk. Pour over refrigerated mixture. Bake at 300, uncovered, for 1 1/2 hours. Remove from oven, cover with foil and cool for 10 minutes before serving.

***Awesome brunch recipe to feed a lot of people! I made for play group and was a hit with moms as well as kids!