April 08 Recipes

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April 08 Recipes


I know many of us have wanted a recipe thread for some time, so lets get one going! Post any of your favorite recipes here for us to enjoy. Please post recipes only. If you have comments or questions on one, please start a separate thread. That'll make it easy for us to find the recipes themselves.

Let's get cookin'!


SPCN319's picture
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I'll start it off with one of my favorites... This freezes really well and makes yummy leftovers.

Chow Mein Hot Dish

1 lb hamburger
1 c celery (chopped)
1/2 c onion (chopped)
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can water or chicken stock
1 can bean sprouts (drained)
1 c minute rice
3 T soy sauce
Chow Mein Noodles

Preheat oven to 350. Brown/Drain hamburger, celery, and onion. Add all ingredients except Chow Mein Noodles to 9x13 pan. Bake for 30 minutes. Sprinkle with Chow Mein noodles 5 minutes before done.

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Cadillac Jack's Taco Bake Casserole

1 lb. ground beef
1 small onion, chopped
1 c. Minute Rice
1 c . water
1 can Ro-tel diced tomatoes and green chilies
1/2 c. mild taco sauce
1 envelope taco seasoning mix
1-12 count pkg. taco shells, broken into pieces
2 c. shredded mexican blend cheese

Preheat oven to 375. Grease 11x7 baking dish. Cook rice with water. Cook ground beef and onion, until brown and crumbled; drain. Stir in rice, seasoning mix, Ro-tel, and taco sauce. Heat until warmed through.

Layer half of the broken taco shells on bottom of baking dish. Cover with half of the meat mixture; sprinkle with half of the shredded cheese. Repeat with remaining ingredients. Cover and bake for 25 minutes until cheese is melted and bubbly. Remove cover and broil an additional 5 minutes to make cheese golden brown. Remove, allow to cool before serving.

Serves 6-8.

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Six Cloves Mac and Cheese
this looks daunting.. but its not to prove its good i added my picture

2 c. whole milk (I use fat free)

1 can (14 ounces) evaporated milk

6 large cloves garlic, minced (2 packed T.)

1 large bay leaf

4 allspice berries

1/4 t. dried red pepper flakes

1 t. coarse kosher salt

4 1/2 T. unsalted butter

4 1/2 T. flour

2 T. Dijon mustard (or more to taste)

2 c. grated extra sharp white cheddar cheese (or more to taste)

1/4 c. grated parmesan cheese (preferably Parmigiano-Reggiano)

Coarse salt (kosher)

8 ounces corkscrew macaroni

1/2 c. crushed garlic croutons (homemade or purchased)

In a small saucepan over medium heat, combine the whole milk, evaporated milk, garlic, bay leaf, allspice, red pepper flakes and salt. Heat just to a boil and set aside.

Meanwhile in another saucepan, melt butter over medium-low heat, add the flour and whisk for 5 minutes, do not brown. Remove from heat.

Add 1 cup of the hot milk to the flour mixture and whisk into a thick paste. Continue to incorporate the milk, a cup at a time, whisking until smooth after each addition. When all the milk has been added, return the saucepan heat and cook over medium-low heat until somewhat thickened, about 15 minutes. Scrape the bottom frequently to prevent scorching. Turn off heat and add the mustard, cheddar cheese and parmesan cheese. Strain the sauce through a firm sieve, pressing through with a rubber spatula. Taste and adjust seasoning with salt, mustard and more cheese if desired. You can increase the heat with a dash of Tabasco (just a dash? ).

Using plenty salted water, cook the macaroni at a rolling boil until firm, about 5 minutes. Drain and add half the cheese sauce. Turn the mixture into four to six cup 1–cup ramekins. The noodles should be soupy. If not, ladle more sauce over the noodles. (they will absorb a lot of the sauce). The recipe can be made ahead at this point, cool, cover and refrigerate up to two days.

Oven at 350º

Top noodles with crushed croutons and parmesan cheese and place on baking sheet. Bake until hot about 25 minutes. To give a brown and bubbly finish, place ramekins under broiler 4 inches from heat, until the top is golden and bubbly, about 3 minutes.

Serve immediately.

From Everything Tastes Better With Garlic

Basic Beef Marinade

This all around basic marinade works well for kabobs- round steak, flank steak and London broil. Marinate the beef at least overnight but not longer than 2 days. You can intensify the flavor of this marinade by bringing it to simmer for about an hour, cooling it and then adding to the beef.

Personally its outstanding on NY steak kabobs! I even grill them indoors on a table top grill

Basic Beef Marinade

1/4 cup sherry vinegar or red wine vinegar

1/2 cup dry red wine

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 teaspoon sugar

1/2 cup olive oil

2 garlic cloves, sliced

Coarsely ground black pepper, to taste

2 tablespoons chopped fresh parsley

2 tablespoons fresh herbs (any combination of rosemary, tarragon and thyme)

Combine the vinegar, red wine, soy sauce, Worcestershire and sugar in a nonreactive bowl. Whisk in olive oil a little at a time, add the pepper, parsley and herbs.
Yields 2 cups

Hot spinach artichoke dip

1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned

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Chipotle Chicken and Bell Pepper Casserole

The chicken has to marinate overnight, so plan accordingly.

1 (7 ounce) can chipotle chiles in adobo, chiles stemmed and seeded, adobo reserved
1 tablespoon ancho chili powder
12 whole chicken breasts (skin on or removed) or your favorite part of the chicken
Salt and freshly ground pepper
3 tablespoons olive oil
1 large onion, cut into 1/2-inch dice
1 green bell pepper, cut into 1/2-inch dice
2 red bell peppers
1 1/2 cups fat-free chicken stock or canned low-sodium broth
1 pound tomatillos, husked, washed and coarsely chopped
1 large tomato, coarsely chopped
2 large garlic cloves, minced (+)
1/4 teaspoon cayenne pepper
6 scallions, thinly sliced
1 cup chopped cilantro leaves

In a food processor, puree the chipotles and adobo until smooth. Put the chicken breasts on a large rimmed baking sheet and season with salt and pepper. Coat the legs thoroughly with the puree. Cover and refrigerate overnight.

Preheat the oven to 350 degrees F.

In a large skillet, heat 1 tablespoon of the oil until shimmering. Add 4 of the chicken breasts to the skillet, skin side down, and brown over moderate heat, about 4 minutes per side. Transfer to a large rimmed baking sheet. Wipe out the skillet and repeat with the remaining oil and chicken breasts. Wipe out the skillet again.

Spray the skillet with cooking spray (olive oil spray) in a large skillet. Add the onion and green pepper and cook over moderately low heat until lightly browned, about 15 minutes.

Meanwhile, roast the red peppers directly over a gas burner or under a preheated broiler, turning occasionally, until charred all over. Transfer the peppers to a plate and let stand for 10 minutes. Discard the charred skin, stems and seeds and cut the red peppers into 1/2-inch dice.

Add the chicken stock to the onion and green pepper and simmer over moderate heat for 5 minutes. Add the tomatillos, tomato, garlic, cayenne and the roasted red peppers and simmer over moderate heat for 10 minutes.

Season the sauce with salt and pepper and pour into 2 large baking dishes. Set the chicken breasts/or favorite parts on top of the sauce, skin side up. Bake for about 25 minutes, or until the chicken is deeply browned and cooked through. Scatter the scallions and cilantro over the chicken and serve.

Make ahead: The chicken can marinate for up to 2 days. The onion and pepper sauce can be refrigerated for up to 2 days.

Yield: 12 servings

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Pollo Fundido

For Filling
1 med red onion
1 red pepper
1 green pepper
2 lbs boneless chicken breasts
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
12 small flour tortillas
2 cups vegetable oil
garlic, salt, pepper, hot sauce (to taste)

For Sauce
1/2 pkg cream cheese
1/2 cup sour cream
1 jalapeño
1/4 cup half-and-half
1 tsp chopped garlic
1 cup grated jack/cheddar cheese blend

1. Dice peppers, onion, and chicken
2. Cook chicken, add seasonings
3. Add vegetables and cook until veggies are soft
4. Remove from heat
5. Heat deep fryer (if you have one), otherwise, heat 2 cups of vegetable oil in stock pot or deep frying pan
6. Fill tortillas with chicken mixture and roll (Tip: warm tortillas first to make them easier to work with). Close with toothpicks.
7. Place filled tortilla in deep fryer (or pan) and cook until crispy and brown.
8. Remove from oil and place on paper towel to soak excess grease.
9. Put the fried tortillas in a baking dish large enough to fit all 12.
10. Preheat oven to 325 and prepare sauce.
11. Put cream cheese, sour cream, half & half, garlic, and chopped Jalapeño into blender and mix until creamy.
12. Spoon sauce over the filled tortillas.
13. Sprinkle cheese on top
14. Bake in oven until cheese has melted
15. Serve!! Smile

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[FONT=Arial]Taco Stuffed Pasta Shells[/FONT]

[FONT=Arial]16 jumbo dried pasta shells, prepared according to package directions, rinsed & drained[/FONT]
[FONT=Arial]1lb extra-lean ground beef[/FONT]
[FONT=Arial]1 package (1.25 oz) Taco Seasoning[/FONT]
[FONT=Arial]1C Water[/FONT]
[FONT=Arial]16oz Refried Beans[/FONT]
[FONT=Arial]4oz shredded cheddar cheese[/FONT]
[FONT=Arial]16oz Salsa[/FONT]
[FONT=Arial]1/4C green onions[/FONT]
[FONT=Arial]Sour cream (optional)[/FONT]

[FONT=Arial]Prep Time: 20 minutes[/FONT]
[FONT=Arial]Bake Time: 40 minutes[/FONT]

[FONT=Arial]Preheat oven to 350F. Cook beef in large skillet until brown; drain. Add seasoning mix & water; cook over low heat for 5 minutes or until thickened. Add beans and ¾ cup cheese; mix well. Spread 1/4 cup salsa over bottom of each of two 8 inch square (2 quart) baking dishes. Fill pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells. [/FONT]

[FONT=Arial]If Freezing: cover one or both baking dishes with plastic wrap, then overwrap with foil. Label and freeze up to 2 months. (makes 4 servings)[/FONT]

[FONT=Arial]To Bake: Cover baking dish with foil. Bake for 40-45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream. (makes 4 servings)[/FONT]

[FONT=Arial]TO BAKE FROZEN SHEELS: place baking dish in fridge overnight. Preheat oven to 375F. Remove plastic wrap; recover with foil. Bake 45-50 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream. [/FONT]


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Stolen from chefkel...

Crockpot Brown Sugar Chicken
by Bean

2 lbs boneless, chicken pieces (I use breasts)
1 c. packed brown sugar
2/3 c. vinegar
1/4 c. lemon lime soda (Sprite)
2-3 T. minced garlic (I use 3 cloves)
2 T. soy sauce
1 t. black pepper

Place chicken in crockpot. Combine remaining ingredients, pour over chicken. Cover, cook on low for 6-8 hrs.

Serve over rice or noodles.

To thicken sauce, combine 1 1/2 T. cornstarch with 2 T. of water and add to the crockpot, cook on high for 30 minutes longer.

Onion Pot Roast in the Crockpot

This was absolutely wonderful! I added more garlic, and a can of diced tomatoes (undrained), and baby carrots closer to the end of cooking. I wanted lots of gravy for the chipotle smashed potatoes. I like lots of flavor and added more steak seasoning and garlic powder to the gravy while cooking.

3-4 pound boneless chuck roast
1-2 T steak rub
black pepper to taste
1-2 T olive oil
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar
1/2 cup tomato sauce

Trim as much fat as you can from roast, and cut if necessary to fit into Crockpot. Rub meat well with steak seasoning and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.

While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices. Deglaze pan with 1/4 cup water and add to sauce mixture.

(You can stop at this point and refrigerate browned roast, cut onions and mixed sauce ingredients and then put them in the Crockpot when you go to work in the morning. Don't refrigerate them in the crockery liner. Having the meat start out cold will add several hours to the cooking time, which will be good if you're cooking it all day while you're away.)

Place onions in bottom of Crockpot. Put meat on top of onions and pour beef stock mixture over. Set Crockpot to low and cook 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time. (If I am home, I might turn the meat once or twice. Remove meat from crockpot and cover with foil to keep warm. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions.


2# lean ground beef, browned and drained
1 onion, diced, browned with ground beef
2 cans regular corn -OR- 1 20-oz. frozen corn
2 cans pinto beans
2 cans diced tomatoes
1 can kidney beans
1 can Rotel
1 pkg. dry ranch dressing mix
1 pkg. dry taco seasoning

Toppings and Bottoms!
Package of Fritos
shredded cheese
black olives
diced onion
sour cream

In a large dutch oven, brown the ground beef, drain, then add the diced onions, saute until translucent. Pour in all the cans with no draining. Transfer to a crock pot (we use our Nesco) and cook on low for 6-8.

To serve, put Fritos in the bottom of your individual bowl, add the Fritolicious, then top with desired topings.

Moo's Chicken~N~Rice

4 cups cooked chicken, diced
3 cups chicken broth
8 oz. sour cream
2 cups Minute Rice
2 cans 'cream of soups' (chicken or mushroom or a combo of both)
1 medium, sauteed onion (optional)
2 tubes crushed Ritz crackers
1 stick melted butter

Cook the chicken, when cooled debone and dice. Mix with the broth, rice, soups and sour cream. Add sauteed onion, if using. Mix well. Place in a greased 9x13 casserole. Bake at 350 degrees for 20 minutes. Meanwhile, melt the butter and add to the crushed crackers. Mix. After 20 minutes, sprinkle over the partially cooked casserole. Bake an additional 15 minutes, until crackers are browned and casserole is bubbly.

Couscous with Paprika & Veggies

2 cups chicken broth (or veggie broth)
2 t. paprika
1/2 t. salt
1/2 t. freshly ground black pepper
1 cup couscous

Boil broth, add paprika, salt & pepper, stir in couscous, cover remove from heat.

1 T. olive oil
1/2 c. red onion, chopped
3 scallions, white & green parts cut into 1/4 inch rounds
1 carrot, shredded
1/2 c. red pepper, diced
1/2 c. yellow pepper, diced
1 tomato, diced
1/4 c. fresh parsley, chopped

Heat oil in large skillet, add red onion & scallions, saute until the onions begins to color, about 2 minutes. Add the carrot, peppers, tomato and saute for 2 to 3 minutes. Add parsley, remove from heat. Stir in couscous, serve at room temp. Can be refrigerated, return to room temp before serving.

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Delicious Apple Dumplings
These yummy treats are easy to make, easy to bake and easy on the pocketbook. Serve them warm with vanilla ice cream or a dab of whipped cream. Great for company any time of year.

2 cans of large Crescent Rolls
2 large Granny Smith apples, cut into 1-inch slices
2 cups sugar
2 sticks butter or margarine, softened
2 tsp cinnamon
1 tsp vanilla1
12-ounce can Mountain Dew

Peel and cut the apples. Roll one piece of apple in each triangle-shaped Crescent Roll. Place in 9 x 13-inch baking pan. In a small bowl, mix sugar, butter, cinnamon and vanilla together. Spoon this mixture over each Crescent Roll. Pour Mountain Dew over top and bake at 350 degrees F for 45 minutes. Serve warm or cold. Makes approximately 6-8 servings.

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Again, from chefkel... Smile

Oreo Balls

1 package (8 oz.) cream cheese, softened
4 cups crushed Oreo cookies (1lb 2oz. pkg)
2 cups chocolate baking chips
1 tablespoon shortening

On high speed of an electric mixer, beat cream cheese until light and fluffy. Add cookies and beat until well combined. Refrigerate 2 hours until chilled enough to roll.

Roll dough into 1" balls. Over a double boiler, melt chips and shortening until smooth. Dip balls into mixture and thoroughly coat. Place on wax paper to harden. Store in refrigerator.


chefkel's picture
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Awesome slow cooker pot roast

2 (10.75 ounce) cans condensed cream of mushroom soup (I get the one with roasted garlic in it)
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

* served with garlic bread and corn*

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Brown Rice

Everyone always steals my Brown rice dish, so here it is...

1 cup white rice
2 cans beef consume (Beef broth works too)
1 med onion- chopped
3 tbsp butter

Melt butter in saucepan and add chopped onions. Cook for 5 min.

In baking dish add rice and beef consume and stir. Add butter and onions on top.

Bake at 400 for 60 min. or until all liquid is gone.

Add salt and pepper to taste.

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2 ounces dried porcini mushrooms, wiped of grit
1/4 pound pancetta or slab bacon, finely chopped
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
5 garlic cloves, minced
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 bay leaves
2 sprigs rosemary
1 1/2 pound ground pork
1 1/2 pound ground beef
2 cups milk
1 (28-ounce) can crushed tomatoes
2 cups dry red wine
Kosher salt and freshly ground black pepper
1 pound dry tagiatelle pasta
Freshly grated Parmigiano-Reggiano, for serving
1 handful fresh basil leaves
Fresh ricotta cheese

Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.

In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.

Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.

When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente"). Drain the pasta well and toss with the Bolognese sauce.

garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

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Easy Veggie Mexican Pizza:

1 Boboli pizza crust
1 can refried beans (vegetarian)
1/2 green pepper
1/2 red pepper
2-3 Morning Star veggie sausages (patties)
sriracha sauce (found in the asian food aisle) or any hot sauce of your choice
shredded mexican cheese (amount is up to you - I just grab handfuls and sprinkle it on)

1. Preheat oven to what the Boboli package says
2. Cook sausages in pan on stove until crispy and chop into little pieces
3. cook the beans so they are easily spreadable and then spread them on the pizza crust (I usually don't use the whole can but close to it)
4. Squirt sarachi sauce in bullseye pattern (if you like it really spicy) or just dots around the pizza
5. Sprinkle cheese on (amount is up to you)
6. Chop peppers (I usually make them big chunks) and spread those on
7. Sprinkle on chopped sausages
8. Cook about 10 min and check..continue cooking until cheese is all melted.

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Hot Buffalo Chicken Sandwiches
I must give Rachel Ray credit for this one...from "Rachel Ray Top 30, 30-minute meals: KID FOOD"; ETA: I love this cookbook. Everything I've made is easy and tastes great. If you're looking for a good buy, I would say to go for it! I'd post more of the recipes, but I don't want to infringe on copyright laws...

4 pieces boneless, skinless chicken breasts
Salt/Pepper to taste
1 tsp sweet paprika
1 tsp chili powder
Drizzle extra-virgin olive oil
2 tbsp butter
1/2 cup (4 oz) hot sauce, such as Frank's Red Hot
4 crusty rolls, split
Bibb or leaf lettuce leaves
2 cups reduced-fat sour cream
4 scallions, thinly sliced
1/2 pound blue cheese, crumbled (I used shredded montery-jack instead)
Carrots/Celery for dipping

Heat a large nonstick skillet over medium-high heat. Season chicken with salt, pepper, paprika, and chili powder. Drizzle with a little olive oil to coat. Pan grill, 5 minutes on each side.

Heat a medium metal or oven safe glass bowl over low heat to melt the butter. Add hot sauce to the butter and combine. (I just microwaved the butter and sauce together in a glass bowl). When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with the hot sauce mixture.

Place chicken breasts on bun bottoms and top with crisp lettuce.

Combine sour cream, scallions, and cheese and slather on bun tops. Top sandwiches and serve, using remaining sauce for dipping veggies. Arrange on dinner plates with stuffed potatoes (we served fries), celery and carrot sticks.

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Parmesan Chicken This one is a hit with the fam!!

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving (I use alot more)
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry (I use spring mix)
1 recipe Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

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

Yield: 6 servings
Courtesy: Barefoot Contessa

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Chicken Milano

Chicken Milano

• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream ( I used half and half to cut the calories)
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

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(Recipe courtesy Giada De Laurentiis)

1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

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Crock Pot Chicken and Dumplings

For anyone who finds it useful, a serving is 5 Weight Watchers points.

4 boneless, skinless chicken breasts
1 can fat free Cream of Chicken soup
6 biscuits (Pilsbury Golden Homestyle Buttermilk Canned Biscuits)
2 c. water
1 Tbsp. bouillon, any flavor

(Note: I used 2 cups chicken broth, and eliminated the 2 c. water and bouillon - you're the boss of yourself, so do whatever you want.)

Cut the chicken into bite-sized pieces. Add all the ingredients except for biscuits. Add salt, pepper, and any other seasonings you would like. Cook on Low 5-6 hours. In the last 30 minutes of cooking, turn your crock pot on High and tear biscuits into 1 inch pieces and add to slow cooker. If you want biscuits to form "crust" on top, just leave them alone for 30 minutes. If you'd rather them be more "soggy" like dumplings and mixed in, stir them into the mixture a couple times during the 30 minutes.

Makes six 3/4 c. servings.

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Posts: 56
Taco Ring





2 pkgs Crescent Rolls (get the extra large if you can find them)
1 lb ground beef, browned and seasoned with 1/2 packet of taco seasoning & hot sauce to taste
1/2 chopped sweet onion
small can of sliced black olives
1 can of fat free refried beans
Shredded Cheddar Cheese
Sour cream and salsa for serving

Foil a cookie sheet and spray with non-stick cooking spray. Lay the crescent rolls out like this: Big ends inward, small points outward, like a sunshine :smile:Then add the beans, browned (seasoned) meat, onions, olives & cheese.Then fold the points up and into the center. Bake at 375 for 15 minutes or until golden brown, let cool 5-10 minutes before serving.

ChristaM's picture
Last seen: 10 months 2 weeks ago
Joined: 01/11/04
Posts: 714

Italian Beef

From: ChristaM
Serves: Lots! Or you can 1/2 this recipe. But, it also freezes well
5-6 lbs Beef Roast (fat removed)
2 Pkgs. Dry Italian Seasoning Mix
Garlic Powder to taste
2 Cans of Beer
6 Beef Bouillon Cubes
Submarine or other such buns
Condiments of your choice
Put all ingredients (except buns/condiments) in a crock pot / slow cooker and cook covered over night on low heat; about 12 hours. Shred the beef (should be very tender) and serve on buns.
Optional: Au Jus can be served in small dishes for dipping (similar to French Dip) and/or provide condiments (mayo, butter, horse radish, onion, pickle, etc.).
Hint: Beef can be made ahead of time and frozen.

ChristaM's picture
Last seen: 10 months 2 weeks ago
Joined: 01/11/04
Posts: 714

Easy No Boiling of Noodles - Lasagna

[LEFT]From: Christam
Makes: 9x13 pan


  • [LEFT]1 pd ground beef or sausage[/LEFT]
  • [LEFT]32oz (Large) jar Ragu Spaghetti Sauce any flavor (or make your own)[/LEFT]
  • [LEFT]1 cup water[/LEFT]
  • [LEFT]15oz Rigotta or cottage cheese[/LEFT]
  • [LEFT]12oz Mozzarella or Monteray Jack Cheese[/LEFT]
  • [LEFT]1/2 cup Parmesan Cheese[/LEFT]
  • [LEFT]2 eggs (room temperature)[/LEFT]
  • [LEFT]1/4 tsp pepper[/LEFT]
  • [LEFT]1 tsp salt[/LEFT]
  • [LEFT]1/4 cup chopped parsley[/LEFT]
  • [LEFT]8oz lasagna noodles[/LEFT]
  • [LEFT]1 pkg Sliced Pepperoni (optional)[/LEFT]


  • Brown the beef and drain any fat
  • Add Sauce & Water to a pot; simmer
  • In seperate bowl, combine rigotta, parmesan, eggs, pepper, salt, & parsley
  • Combine the beef & sauce/water mixture

Add to 9x13 pan as follows:

  • Pour 1-2 cups of sauce mixture into bottom of 9x13 pan (just enough to cover the bottom).
  • Next, Layer 3-4 pieces of lasagna noodles on top of sauce. (slight over laps is okay; but avoid overlapping the noodles)
  • Cover noodles with about 2 cups meat sauce
  • Spread 1/2 the cheese mixture on top
  • Top with a single layer of sliced pepperoni (optional)
  • Top with 1/2 the mozzarella
  • Repeat the layers starting with more noodles.

Baking Directions:

  • Cover with foil and Bake at 350 degrees for 55 minutes
  • Remove foil and continue to bake for 10-15 minutes more


  • Can be cooked and then frozen for reheating OR
  • Prepare as directed omiting the cooking; freeze and allow to partially thaw before cooking.
ChristaM's picture
Last seen: 10 months 2 weeks ago
Joined: 01/11/04
Posts: 714

Scotch Eggs

[LEFT]From: Christam
Makes: 12 eggs


  • [LEFT]12 hard boiled eggs[/LEFT]
  • [LEFT]2 rolls Jimmy Dean Sausage (regular or Italian flavor)[/LEFT]
  • [LEFT]1 Container, Stove Top Chicken Stuffing[/LEFT]


  • Boil and peel the eggs
  • Divide sausage tubes into 6 pieces each (12 total pieces)
  • Flatten the sausage into pancake type pieces. Wrap one piece of sausage around each egg (you will have to work with it; I find it best to just sort of roll/pat the egg in my cupped hand)
  • Take 1-2 cups of stove top (dried mixture - not cooked) and place inside a plastic bag. Roll/crush the mixture until it is like bread crumbs. Pour into a bowl.
  • Roll each egg/sausage combo in the crushed stove top mixture.
  • Bake on a cookie sheet for 20-25 minutes at 400 degrees
  • Can be frozen and reheated
ChristaM's picture
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Joined: 01/11/04
Posts: 714

Broccoli Chicken Casserole

[LEFT]From: Christam
Makes: 9x13 dish


  • [LEFT]3 cups cooked chicken (I use breasts)[/LEFT]
  • [LEFT]2 cups uncooked macaroni noodles[/LEFT]
  • [LEFT]16oz package frozen broccoli florets[/LEFT]
  • [LEFT]1/2 cup velvetta cheese (or more depending on your tastes)[/LEFT]
  • [LEFT]1 Tbsp chopped dry onion[/LEFT]
  • [LEFT]1 cup milk[/LEFT]
  • [LEFT]1 cup chicken broth[/LEFT]
  • [LEFT]2 (4oz size) cans of chopped mushrooms; drained[/LEFT]
  • [LEFT]1/2 stick of butter melted[/LEFT]
  • [LEFT]1-2 tubes of Town House Crackers[/LEFT]


  • [LEFT]Cook the chicken breasts and then chop into dice size pieces[/LEFT]
  • [LEFT]Let the broccoli thaw to room temperature; I also chop up the big pieces since this is how my family likes it best[/LEFT]
  • [LEFT]Mix** all the ingredients together (except the crackers) and then pour into 9x13 pan.[/LEFT]
  • [LEFT]Let stand, covered, in refrigerator over night or 4-6 hours[/LEFT]
  • [LEFT]Preheat oven to 350 degrees[/LEFT]
  • [LEFT]Crush the crackers (inside a bag) and then sprinkle the crumbs on top of the casserole.[/LEFT]
  • [LEFT]Bake in preheated oven for 1 hour[/LEFT]
  • [LEFT]can bake and then freeze to reheat (if freezing; omit the crackers until you reheat the dish).[/LEFT]

[LEFT]** If it's only going to sit for 4-6 hours, I find it best to put the noodles on the bottom of the pan, pour on the liquids and then layer the remaining ingredients on top. I let it set in the refrigerator like this and then stir to combine just before baking. If it sets all night, then it's okay to combine right away.[/LEFT]

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Posts: 714
Cinnamon Pumpkin Muffins

Cinnamon Pumpkin Muffins

[LEFT]From: Christam
Makes: about 24 regular size muffins
2 pts each for anyone who does WW


  • [LEFT]1 Yellow Cake Mix (or spice/carrot cake mix)[/LEFT]
  • [LEFT]1 - 15oz can of pumpkin[/LEFT]
  • [LEFT]1/2 cup water[/LEFT]
  • [LEFT]3/4 cup cinnamon baking chips (just like choc. chips but cinnamon flavor -- hard to find, so you can substitute 3 TBSP or so of ground cinnamon)[/LEFT]


  • [LEFT]Combine the cake mix, pumpkin, and water. Mix until creamy[/LEFT]
  • [LEFT]Stir in the chips/cinnamon[/LEFT]
  • [LEFT]Place batter into sprayed or lined muffin tins; about 1/2 to 3/4 full[/LEFT]
  • [LEFT]Preheat oven to 350 degrees[/LEFT]
  • [LEFT]Bake for 18-20 minutes[/LEFT]
  • [LEFT]Note: these will be dense muffins (not fluffy like a regular muffin).[/LEFT]
  • [LEFT]Can be prepared and then frozen[/LEFT]
ChristaM's picture
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Joined: 01/11/04
Posts: 714
Chicken or Turkey Pot Pie

Chicken or Turkey Pot Pie

[LEFT]From: Christam
Serves: 4
1/4 of the pie is 5 points for those on WW[/LEFT]


  • [LEFT]2 Tbsp light margarine[/LEFT]
  • [LEFT]1-1/2 cups sliced mushrooms (I just use the canned/sliced mushrooms to save time)[/LEFT]
  • [LEFT]1-1/2 cups (16oz pkg) frozen broccoli florets; thawed (I chop them up some)[/LEFT]
  • [LEFT]1/2 cup sliced/shredded carrots (I use store bought shredded carrots to save time)[/LEFT]
  • [LEFT]1/2 cup chopped onion[/LEFT]
  • [LEFT]8 oz cooked skinless turkey/chicken breasts; cubed/diced[/LEFT]
    • [LEFT]I use jennie-o cooked turkey breast and just chop it up[/LEFT]
  • 2 tsp all-purpose flour
  • [LEFT]2 tsp dry mustard[/LEFT]
  • [LEFT]1 tsp thyme[/LEFT]
  • [LEFT]1/2 cup chicken broth[/LEFT]
  • [LEFT]1/4 cup skim milk[/LEFT]
  • [LEFT]1 egg white[/LEFT]
  • [LEFT]2 tsp dijon-style mustard[/LEFT]
  • [LEFT]3/4 cup buttermilk baking mix[/LEFT]


  • [LEFT]Place large non-stick skillet over medium heat for about 30 seconds. Melt the margarine. Add mushrooms, broccoli, carrots, & onion. Cook; stirring frequently, cook until just tender. Add the cooked turkey/chicken, stir to combine.[/LEFT]
  • [LEFT]Sprinkle flour, dry mustard, and thyme over turkey mixture. Cook for 1-2 minutes. Wisk in the broth. Bring to a boil. Reduce heat and simmer until the liquid is cooked down/thickens[/LEFT]
  • [LEFT]Preheat oven to 350 degrees.[/LEFT]
  • [LEFT]In a seperate bowl, combine, the milk, egg white, dijon mustard and baking mix. Mix until batter is thoroughly combined[/LEFT]
  • [LEFT]Spary an 8 inch pie plate with non-stick cooking spray. Spoon the turkey mixture into plate, spread evenly. Top with batter.[/LEFT]
  • [LEFT]Bake at least 20 minutes; until golden brown. (I find it needs to cook about 40 minutes or so).[/LEFT]


  • [LEFT]I usually mix everything up the night before. But, I don't add the batter to the top until just before baking (although I do mix up the batter the night before too).[/LEFT]
  • [LEFT]Can make the turkey mixture and freeze for later use. Thaw thoroughly, place in dish and then top with batter to bake.[/LEFT]
ChristaM's picture
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Joined: 01/11/04
Posts: 714
Easy - Mock Low Calorie "Frosting"!

Mock Low-Calorie Frosting

[LEFT]From: Christam
Makes: enough for 9x13 pan

  • [LEFT]1 pkg sugar free / fat free pudding (any flavor you want)[/LEFT]
  • [LEFT]1 cup of fat free milk[/LEFT]
  • [LEFT]1 small tub of fat free cool whip[/LEFT]


  • Combine the pudding mix and milk
  • Stir in the cool whip
  • Refrigerate to set up (just like when you make pudding)
  • Top a cooled 9x13 cake with the "frosting"
  • Store cake in refrigerator after frosting
ChristaM's picture
Last seen: 10 months 2 weeks ago
Joined: 01/11/04
Posts: 714
Diet Soda Cake

Diet Soda Cake

  • [LEFT]1 package store bought cake mix (any flavor you want)[/LEFT]
  • [LEFT]1 can diet soda (any flavor you want)[/LEFT]


  • [LEFT]Combine the cake mix and diet soda until creamy. Be sure to mix well - this is important[/LEFT]
  • [LEFT]Prepare a 9x13 cake pan -- spray with non-stick cooking spray and lightly flour[/LEFT]
  • [LEFT]Pour cake batter into prepared pan[/LEFT]
  • [LEFT]Bake according to cake package directions. Although you may need to bake it a bit longer. Cake is done when tooth pick inserted into center comes out clean.[/LEFT]

You can get creative with this using different flavors of soda/cake mix. I've done diet cherry 7-up and a white/yellow mix. I've heard people do chocolate with root beer. Have fun![/LEFT]

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Posts: 2190

Red Lobster Cheese Bisquits

* 2 C. flour
* 3 tsp. baking powder
* 1 tsp. salt
* 1/2 C. Crisco
* 2/3 C. buttermilk
* 1 tsp. garlic powder
* 1 C. sharp american cheese - grated

Preheat oven to 425 degrees. Sift dry ingredients together. Add 1/2 of grated cheese to Crisco, and mix well then cut the shortening into the dry ingredients. Mix everything in until it becomes coarse. Add buttermilk, and mix until it becomes uniform. Drop bisquits into greased muffin tins. This will make about 12 or so. When you have completed this sprinkle over the rest of the cheese, a little extra garlic powder, and some dried parsley. Bake for 12 - 15 minutes. When done remove from oven, and brush on a little butter. Serve while still warm.

easier version:
2 C Bisquick
2/3 C Milk
1/2 C Shredded Cheddar Cheese
1/4 C Melted Butter
1/2 t Garlic Powder

Preheat oven to 450 degrees. Combine Bisquick, Milk and Cheese with wooden spoon until a soft dough forms. Beat vigorously for 30 seconds. Drop dough by heaping tablespoonfuls onto an
ungreased cookie sheet. Bake 8-10 minutes til golden brown.
Combine butter and garlic powder. Brush over warm biscuits before removing from cookie sheet.
Makes 10-12 biscuits.

Last seen: 5 years 4 months ago
Joined: 08/20/07
Posts: 1567
Homemade Pizza


The dough rises a bit during cooking, so roll it out pretty thin if you want a thinner crust.

1 pkg. active dry yeast
1 c. warm water (105-115 degrees)
1 tsp. sugar
1 tsp. salt
2 Tbsp. vegetable oil
2 1/2 c. flour
small jar pizza sauce

Sprinkle the yeast in warm water and stir until dissolved. Add sugar, salt, and oil. Then add the flour. Beat together until a big ball of dough forms. If dough is still sticky, add more flour little by little. Let dough rest for 5-10 minutes.

Press out dough on pizza stone or pan. Rub butter on crust (I never do this, but my mom does I guess); add pizza sauce, cheese and ingredients of your choice. Preheat the oven to 425 and cook pizza for 20-25 minutes!

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Last seen: 4 years 2 months ago
Joined: 08/22/07
Posts: 1063

Weeknight Lasagna Toss

1 lb. ground beef
3 cloves garlic, finely chopped
1 jar spaghetti sauce
1 2/3 c. water
1/4 c. Zesty Italian Dressing
12 oven ready lasagna noodles, broken into quarters
1 c. mozzarella cheese, shredded

Brown meat in large saucepan; drain. Add garlic, sauce, water and dressing; bring to boil. Stir in noodles; reduce heat to medium-low. Cover. Cook; stirring occasionally, 10 to 15 minutes or til noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 minutes or til cheese is melted.

Substitute: Use 12 regular lasagna noodles, broken into small pieces; increase water to 2 cups and cook 30 minutes, stirring occasionally.

Note: I use the cheapest spaghetti sauce and add oregano and basil. I also added some parmesan cheese during the last 5 minutes of cooking.

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Posts: 2190

Hello Dolly Squares!

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 14-oz. can sweetened condensed milk
1 cup butterscotch flavored chips
1 cup semi-sweet chocolate chips
1 1/3 cups flaked coconut (I use 1 cup)
1 cup chopped pecans

Preheat oven to 350°, (325° for glass dish). Line a 13x9-inch baking pan with a sheet of foil, making sure to cover the sides well. Place the butter in the baking pan and melt it in the oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.

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Posts: 56


1 brick cream cheese, softened
1 tablespoon onion powder
1 tablespoon garlic powder
1 bunch green onions sliced
1 1/2 cups imitation crab meat, chopped (I used real crabmeat from a can...2 cans)
pinch of salt
1 tablespoon white sugar
1 pkg wonton wrapper squares
1 egg, for egg wash

Combine all the ingredients except wrappers and egg. Cover and let it chill overnight to allow flavors to meld. When ready to prepare, add a small dollop of crabmeat mixture in the middle of the wonton. Rub 2 edges of the wonton with egg wash. Seal wonton by folding up to form a triangle. Squeeze any air pockets out.Heat oil and fry up until golden brown.

**it's very important that you get the air bubbles out! I didn't get the air out of a few and they exploded while being fried and the filling all came out.

Here is a pic of the ones DH and I made today. They were AMAZING!

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Posts: 56


These are awesome! I ended up making 3 batches for DH to take to the guys at work.

½ cup butter
4 oz. unsweetened chocolate
1 ½ cups sugar
3 eggs
1 ½ tsp. vanilla extract
1 cup flour
½ tsp. salt

Mint frosting:
¼ cup softened butter
2 ½ cups icing sugar
1 ½ - 3 tbsp. milk
½ tsp. peppermint extract
green food colouring

Chocolate topping:
¾ cup semisweet chips
3 tbsp. butter

Preheat oven to 350. Grease a 9” square baking pan. For brownies: put butter and chocolate in a microwaveable bowl and microwave 1 minute, stir, microwave 1 more minute and stir until smooth. In another bowl, whisk sugar and eggs together. Stir in chocolate and butter mixture and vanilla. Stir in flour and salt and stir well. Pour into pan and bake 25 minutes or until done. Cool 1 hour.

For mint frosting: cream butter and icing sugar together with electric mixer. Add milk 1 tbsp. at a time, beating until smooth and spreadable. Beat in peppermint and add food colouring. Frost brownies and chill in fridge 1 hour.

For chocolate topping: pour chips in a microwaveable bowl, add butter, microwave 1 ½ minutes until melted. Stir until smooth and pour over brownies. Refrigerate until hard.

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Posts: 2118

Bacon Wrapped Chicken


  • 4 skinless, boneless chicken breast halves (or cutlets), thawed
  • 1/2 (8 ounce) package cream cheese, sliced (or a small tub of spread)
  • 4 slices bacon
  • 1 teaspoon chopped fresh chives
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground black pepper
  • 1 pinch salt


  • Preheat oven to 325 degrees F (165 degrees C).
  • Pound the chicken breasts until flat. Put a slice (or large dab) of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
  • In a medium bowl, combine condensed soup, sour cream, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
  • Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.
  • Serve over egg noodles or rice and veggies.
  • DH and I loved this!

    Brandirena's picture
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    Posts: 11
    Easy Shrimp Dip!

    This recipe is EXCELLENT, so easy, and really cheap!

    1 8 oz. block of softened cream cheese
    cocktail sauce
    1/2 can of tiny shrimp (usually found where the canned tuna fish is)
    Any kind of crackers (I use the reduced fat Topper brand)

    Put the softened cream cheese on a plate, pour cocktail sauce over it (however much you like), drain the shrimp and evenly place on top.

    Dip crackers in it and enjoy!

    chefkel's picture
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    Posts: 2190
    Shrimp and Avacado Ceviche dip

    Shrimp and Avacado Ceviche dip

    1 lb. raw shrimp cleaned & de-vein and chopped
    Juice from 10 limes
    1 cup chopped cilantro
    4 to 6 tomato diced & de-seed
    1/2 cup chopped green onion
    1/2 cup chopped red onion
    1-2 jalepeno peppers diced (remove seeds)
    3-4 avacodos chopped
    salt & pepper to taste
    Put the cleaned shrimp into the juice of the 10 limes and let sit for 4 hours no more then 10 hours. **the lime juice will naturally "cook" the shrimp**
    Drain off lime juice then add the reat of the ingredients. Serve with chips

    SPCN319's picture
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    Posts: 2118

    Monkey Smoothie

    1/2 c Soy Milk
    2 T Protein Powder (optional)
    2 T Peanut Butter
    2 T Honey
    2 Ripe Med Bananas, cut up
    1 c Ice Cubes

    Place all ingredients in blender. Cover and blend until smooth. Makes 2 1/3 cups.

    I'm going to try it with berries instead of PB next time. Mmmmm...

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    Posts: 1388

    Creamy Cajun Shrimp Pasta

    1 (8 ounce) package angel hair pasta
    1/4 cup butter
    1 pound shrimp, peeled and deveined
    1 clove garlic, minced
    1/4 cup all-purpose flour
    2 tablespoons Cajun seasoning (I prefer Creole Seasoning)
    2 cups milk
    1/4 teaspoon salt
    1 tablespoon lemon juice

    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

    Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.

    ChristaM's picture
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    Joined: 01/11/04
    Posts: 714
    Brown Sugar Banana Bread

    Brown Sugar Banana Bread
    Source: Secrets of Fat Free Desserts by Sandra Woodruff

    Yields: 16 slices (2 pts each)

    2 cups whole wheat pastry flour
    2 tsp baking powder
    3/4 tsp baking soda
    1/4 tsp ground nutmeg
    2 cups mashed very ripe banana (about 4 large)
    1/2 cup plus 2 tbsp light brown sugar
    1 tsp vanilla extract
    1/3 cup honey crunch wheat germ or chopped toasted pecans

    To Make Toasted Chopped Pecans:
    Arrange nuts in a single layer on baking sheet
    Bake 350 degrees for about 6-8 minutes; or until lightly browned with a toasted, nutty smell. Watch closely; once they start to brown they can quickly burn

    Bread Directions
    1) Place the flour, baking powder, baking soda, and nutmeg in a large bowl. Stir to mix well. Set aside.

    2) Place the bananas and brown sugar in a medium-sized bowl, and stir until the brown sugar has dissolved. Add the banana mixture and vanilla extract to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the wheat germ or pecans.

    3) Coat an 8x4 inch loaf pan with non-stick cooking spray, and spread the mixture evenly in the pan. Bake at 325 degrees for about 55 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean.

    4) Remove the loaf from the oven, and let sit for 15 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature. Wrap the loaf in plastic wrap or aluminum foil, and store for 8 hours or overnight before slicing and serving. (Overnight storage will develop the flavors and give the loaf a softer, moisture crust.) Refrigerate any leftovers not eaten within 24 hours.

    Per slice:
    Calories: 107
    Fat: 0.6g
    Fiber: 2.5g

    ChristaM's picture
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    Posts: 714
    Green Beans in Tomato Vinaigrette

    Green Beans in Tomato Vinaigrette
    Source: Weight Watchers New Complete Cookbook

    Yields: 4 servings (1 pt each)

    1 pd green beans, cut into 2" lengths
    1 tsp olive oil
    3 garlic gloves, minced
    1/2 cup chicken or vegetable broth
    1/2 cup canned crushed tomatoes
    1/4 cup mixed vegetable juice
    1 tbsp red-wine vinegar
    1 tsp minced fresh oregano, or 1/2 tsp dried
    1 tsp minced fresh marjoram, or 1/2 tsp dried
    1/2 tsp salt
    1/4 tsp freshly ground pepper
    1/4 tsp sugar

    1) In a large pot of boiling water, cook the green beans until just tender, about 4 minutes; drain. Rinse under cold running water; drain thoroughly.

    2) In a large non-stick skillet, heat the oil. Saute the garlic until lightly browned, about 1 minute. Stir in the broth, tomatoes, vegetable juice, vinegar, oregano, marjoram, salt, pepper, and sugar; bring to a boil. Reduce heat and simmer 5 minutes.

    3) Transfer the tomato mixture to a large nonreactive bowl (glass, ceramic or plastic - no metal). Add the green beans; toss to coat. Marinate 1 hour at room temperature before serving. (Note: my family likes it reheated for serving)

    Per serving
    calories: 56
    Fat: 1 g
    Fiber: 2 g

    ChristaM's picture
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    Posts: 714
    Spicy Meatloaf with Herbs

    Spicy Meatloaf with Herbs
    Source: Weight Watchers New Complete Cookbook

    Yields: 4 servings (large servings!); 6 pts each

    2 tsp vegetable oil
    1 cup finely chopped mushrooms
    1 onion; finely chopped
    1/4 carrot; finely chopped (note: I use the pre-grated carrots that you can buy in the produce section to save time)
    2 tbsp minced celery
    2 tbsp minced seeded green bell pepper
    1 pd lean ground beef (10% or less fat)
    1/2 cup quick-cooking oats
    1 egg
    2 tbsp tomato paste
    1 tbsp worcestershire sauce
    3-4 garlic cloves; minced
    1 tsp minced fresh rosemary, or 1/2 tsp dried leaves, crumbled
    1 tsp minced fresh sage, or pinch dried leaves
    1 tsp minced fresh thyme, or 1/2 tsp dried leaves
    1/4 tsp hot red pepper sauce (Note: I use dried crushed red pepper instead)
    1/4 cup tomato puree or tomato sauce, diluted with 1/4 cup water.

    1) Preheat the oven to 350. Spray a 9" square baking pan with non-stick cooking spray. In a large non-stick skillet, heat the oil. Saute the mushrooms, onion, carrot, celery and bell pepper until softened, about 5 minutes.

    2) In a large bowl, combine the sauteed vegetables, beef, oats, egg, tomato paste, worcestershire sauce, garlic, rosemary, sage, thyme, and pepper sauce. Shape into a loaf about 7x5x2" and place in the pan. Bake, basting with tomato puree after 30 minutes, until cooked through, about 1 to 1-1/4 hours. Let stand about 10 minutes before slicing.

    Per serving:
    Calories: 268
    Fat: 12g
    Fiber: 3g

    Notes: My husband wont eat onion, so I add extra mushrooms, pepper, carrots, celery and green pepper. I also goofed once and added the tomato puree into the meatloaf. It turned out really moist and DH loved it, so I do it this way now. But, I still add a puree to the top after 30 minutes; but instead of diluting with water, I just use a small can of tomato sauce.

    ChristaM's picture
    Last seen: 10 months 2 weeks ago
    Joined: 01/11/04
    Posts: 714

    Okay -- I haven't tried this yet, but I hear it's yummy and you don't taste the bean flavor!

    Black Bean Brownies
    Yields: 16 brownies
    1 pt each

    Brownie Mix (Ghiradeli Brand is what the recipe calls for)
    1 can black beans

    1) Prepare baking ban as indicated on box/package
    2) Pour black beans into blender / food processor to puree (do not drain the liquid)
    3) In a large bowl mix together the brownie mix and black bean puree
    4) Bake as directed on box/package
    5) Cool; Slice into 16 pieces and serve!

    SPCN319's picture
    Last seen: 3 years 10 months ago
    Joined: 06/14/06
    Posts: 2118

    Stolen from Marcie so I can make them someday!

    No bake cookies:

    1/2 cup margarine (1 stick)
    1/2 cup milk
    2 T cocoa
    2 cup sugar

    Stir over med high heat and bring to boil. Boil 1 min. Remove from heat (If it's humid, I boil a little longer, like maybe 30 sec)

    Add 1/2 c peanut butter
    2 cup oats (good for building milk supply!! I use old-fashioned oats)
    1 tsp vanilla

    Stir and drop by spoonful on waxed paper. Super easy and super yummy!!! My kids call them brown cookies:grin:

    Last seen: 1 year 11 months ago
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    Posts: 1626

    BBQ Shrimp
    2 lbs Jumbo or Colossal Shrimp
    1/4 cup veg oil
    2-3 T of fresh lemon juice
    1 bunch green onions
    1/4 cup chopped parsley
    1t basil
    1t dry mustard
    1t salt

    marinade 1 hour

    bbq until pink throughout.

    My fam and friends do an Iron Chef now and then and tonight's is seafood dishes. This is my entry, I have had many compliments on it in the past and can't wait to eat it again tonight!!

    KnA's mom's picture
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    Posts: 1388

    Swedish Rye Bread

    1 (.25 ounce) package active dry yeast
    1 3/4 cups warm water (110 degrees to 115 degrees F)
    1/4 cup packed brown sugar
    1/4 cup molasses
    2 tablespoons shortening
    2 teaspoons salt
    2 1/2 cups rye flour
    2 1/2 cups all-purpose flour
    2 tablespoons butter, melted

    In a mixing bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose flour to form a soft dough (between 1 1/2 cups and 2 1/2 cups).

    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down.

    Shape into four round loaves. Place on greased baking sheets. Cover ad let rise until doubled, about 45-60 minutes. Bake at 350 degrees F for 30-35 minutes or until golden brown. Brush with butter.

    ChristaM's picture
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    Joined: 01/11/04
    Posts: 714

    Butternut Squash Soup
    2 Tbsp Butter
    5 cups cubed/peeled Butternut squash; cut into 1/2-1 inch pieces
    2 cups cubed/peeled potatoes; cut into 1/2-1 inch pieces
    1/2 tsp salt
    1 tsp pepper
    2 cups chopped leeks
    4 cups chicken broth
    1 cup half and half

    Melt butter in a stock pot. Add squash, potatoes, salt and pepper; roast for 3-5 minutes. Add leeks and roast for an additional 2-3 minutes. Pour in the broth. Bring to a boil and then simmer for 20-30 minutes until the veggies are tender.

    Note: You will need a second stock pot or need to pour the soup into another container before doing the next step.

    Directions Continued:
    Let cool slightly and then place about 1/2 the veggie/broth mixture into a blender or food processor and puree until smooth. Pour out the pureed mixture into another stock pot. Add the other 1/2 of the soup to the blender/food processor and puree until smooth.

    Return to the stove top and then add the half and half. Serve immediately.

    Special Notes:
    If you want to make this ahead of time, just prepare up to the point that you add the half and half. Reheat and then add the half and half just prior to serving.

    For a lighter variation, use fat free chicken broth and omit the half and half. Or, use skim milk in place of the half and half.

    Can also be prepared and frozen. However, I would wait to add the milk or half and half until just before serving.

    ChristaM's picture
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    Joined: 01/11/04
    Posts: 714

    Garden Vegetable Soup
    Makes 4 - 1 cup servings

    2/3 cup sliced carrots
    1/2 cup diced onion
    2 garlic cloves minced
    3 cups broth - chicken, beef or vegetable
    1-1/2 cups diced green cabbage
    1/2 cup green beans
    1 tbsp tomato paste
    1/2 tsp dried basil
    1/4 tsp dried oregano
    1/4 tsp salt
    1/2 cup diced zucchini

    Mix all the ingredients except he zucchini in a crock pot. Cook on low until veggies are tender. Stir in the zucchini and heat for about 5 minutes. Serve immediately.

    ChristaM's picture
    Last seen: 10 months 2 weeks ago
    Joined: 01/11/04
    Posts: 714

    Creamy Chicken or Turkey Pot Pie
    1 lb frozen mixed veggies - thawed and drained (I usually do peas, carrots, corn that type of mix)
    1 cup diced cooked chicken or turkey
    1 can (10-3/4oz) Cream of Chicken Soup
    1 cup Bisquick
    1/2 cup milk
    1 egg

    Mix the veggies, chicken/turkey, and soup mix together in a small bowl. Pour into a sprayed deep dish pie plate or 2 qt casserole dish. In a seperate bowl, combine the milk, bisquick and egg with a wire wisk or fork. Pour on top of the veggie mix.

    Bake at 400 for about 30 minutes -- or until the crust is formed/cooked. I test it with a tooth pick by poking the crust.

    ChristaM's picture
    Last seen: 10 months 2 weeks ago
    Joined: 01/11/04
    Posts: 714

    Cheeseburger Pie
    1 lb lean ground beef - cooked and drained
    1 cup onion (I omit this or only use about 1/4 cup of really diced up onion)
    1/2 tsp salt
    1 cup shredded cheddar cheese (I think it needs a bit more)
    1/2 cup bisquick
    1 cup milk
    2 eggs


  • In a large skillet, cook the beef and onion; drain.
  • Stir in the salt
  • Spray a 9 inch deep dish pie plate or a small 2 qt dish with non-stick cooking spray
  • Pour in the beef mixture
  • Top with the shredded cheese
  • In a separate small bowl, combine the bisquick, egg and milk with a wire wisk or fork. Pour on top of the meat/cheese.
  • Bake at 400 for 25 minutes or until knife inserted in the center comes out clean. I cook it about 30-35 minutes.
  • ChristaM's picture
    Last seen: 10 months 2 weeks ago
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    Posts: 714
    Slow Cooker Cheesy Corn

    Slow Cooker Cheesy Corn

    Makes: Lots!!
    From: Christam

    3 - 16oz pkgs of frozen corn
    8oz pkg of cream cheese
    1/4 c. butter, cubed
    3 Tbsp water
    3 Tbsp milk
    2 Tbsp sugar
    6 slices american cheese - cut into pieces

    Combine all ingredients in slow cooker. Mix well, cover. Cook on low for 4 hours or until heated through and the cheese is melted.