Recipe Ideas for Toddlers & Families

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Recipe Ideas for Toddlers & Families

ETA: I will eventually make this a sticky once I have room and some stuff comes down.

Ok, so we've run out of stickies and ann room for now but thought it would be fun to post our favorite recipes and swap them (thanks mylnn!) I'll just keep bumping the post with new recipes so it doesnt get lost. And post if you need ideas for dinner too!

Italian Meatball Soup

1 pound ground beef
2 eggs, lightly beaten
1/3 cup finely grated Parmesan, plus more for garnishing soup if desired
1/4 cup Italian bread crumbs
2 tablespoons finely chopped garlic
1 teaspoon Grill Seasoning
1 teaspoon salt
2 pinches crushed red pepper (optional)
2 teaspoons garlic powder
2 tablespoons oregano
2 HEAPING tablespoons of beef bullion granules
2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped celery
1/2 cup tomato sauce
1 (14.5-ounce) can petite diced tomatoes drained
3 1/2 cups beef stock or two 14 ounce cans low sodium beef broth
2 cups of water
1/2 cup ditalini or other small pasta shape for soups
2 tablespoons chopped fresh basil leaves

In a medium mixing bowl combine the ground beef, eggs, 1/3 cup Parmesan cheese, bread crumbs, 1 teaspoon of the garlic, 1/4 teaspoon of the Grill Seasoning, 1/2 teaspoon of the salt, 1 pinch of crushed red pepper and mix until thoroughly combined.
Divide the meat mixture into tablespoons and roll into smooth balls in your hands. The smaller the meatballs the better. Set rolled meatballs aside on a plate or other flat surface.

In a 4 1/2 quart soup pot or large saucepan, heat the olive oil over medium high heat until hot. Add half of the rolled meatballs and cook, stirring occasionally, until browned on all sides, about 4 minutes. Transfer the browned meatballs to a plate and set aside. Brown the remaining meatballs in the same manner and set aside.

Add the chopped onion and celery to the pot and cook, stirring, until vegetables are soft, 3 to 4 minutes. Add the remaining seasonings, tomato puree and diced tomoatoes, beef broth, 2 cups water, and stir to combine. Return the meatballs to the soup pot and bring the soup to a boil. Reduce the heat so that the soup just simmers and cook for 30 minutes.

Using a spoon, carefully skim any fat that has accumulated on the top of the soup and discard. Add the ditalini to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

Here is the recipe for tonights dinner

Crockpot Chicken W/ Blackbeans and Cream Cheese

4 servings

4-5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese

Take 4-5 frozen boneless chicken breasts put into crockpot.
add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
Keep in crockpot on high for about 4-5 hours or until chicken is cooked.
Mix/Add 1 package of cream cheese and let sit for about 1/2 hour. Stir very well

Serve with rice

Last seen: 1 year 7 months ago
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Cheesy Shepherd's Pie

3-4 servings

1 (10 ounce) can condensed cheddar cheese soup, undiluted
3 cups hot mashed potatoes
1 lb lean ground beef
1 small onion, chopped
1 tablespoon minced garlic cloves
salt and pepper (if using the Parmesan cheese, cut down on the salt)
2 cups shredded cheddar cheese (can use less)
1/4 cup parmesan cheese (optional)
2 cups frozen mixed vegetables, green beans corn peas and carrots
1 tablespoon worcestershire sauce
1/2 teaspoon dried oregano

Set oven to 400 degrees.
Grease a 8x8 square baking dish.
For topping, combine half of can of cheddar cheese soup with hot mashed potatoes; set aside.
In a fry pan, brown ground beef with chopped onion, garlic and salt and pepper; drain off fat stir in shredded cheddar cheese and Parmesan cheese (if using).
Meanwhile, cook mixed veggies according to package direction; add to beef mixture in frypan with remaing soup, Worcestershire sauce and oregano.
Spoon meat mixture into greased pan; spread reserved potato mixture evenly over surface.
Bake for 20 mins or until topping is light golden brown.

Also, I like to sprinkle some grated cheddar cheese on top of the ground beef mixture AND on top of the mashed potatoes before baking, but it is not necessary.

Taco Roll-Ups

1 lb ground beef
1 (1 1/4 ounce) envelope taco seasoning
2/3 cup water
1 lb frozen bread dough, thawed
2 cups grated cheddar cheese

Brown ground beef and add taco seasoning and water.
Cook for 5-10 minutes; set aside.
Roll thawed dough into a rectangle - about 20 x 8-inches.
Spread ground beef over dough - leaving about 1-inch of dough on one long edge free of filling.
Top beef with grated cheese.
Roll up as for cinnamon rolls starting with the long edge closest to you.
Pinch seam to seal.
Slice the roll into 1-inch thick slices with a serrated knife. Place rolls 2" apart onto a cookie sheet that has been sprayed with cooking spray.
If any filling falls out just press it into the top of the rolls.
Bake at 350° for 25 minutes until golden brown.
Serve with salsa, sour cream or guacamole for dipping

Kitchen Sink Meatloaf

1 egg, lightly beaten
1/4 cup ketchup
2 tablespoons barbeque sauce
2 tablespoons steak sauce
1 teaspoon Worcestershire sauce
1/4 cup brown sugar
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried parsley (optional)
1/2 teaspoon seasoned salt
salt and pepper to taste
1 pound ground beef
2/3 cup dry bread crumbs
1/3 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
In a bowl, stir together the egg, ketchup, barbeque sauce, steak sauce, Worcestershire sauce, brown sugar, onion, and garlic, seasoned salt, and salt and pepper. Mix in ground beef, bread crumbs, and Cheddar cheese. Spread into the loaf pan.
Bake 55 minutes in the preheated oven, to a minimum internal temperature of 160 degrees F (70 degrees

Whole Chicken Crock Pot Recipe Recipe

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup onions, chopped

In a small bowl, combine the spices.
Remove any giblets from chicken and clean chicken.
Rub spice mixture onto the chicken.
Place in resealable plastic bag and refrigerate overnight.
When ready to cook, put chopped onion in bottom of crock pot.
Add chicken.
No liquid is needed, the chicken will make it's own juices.
Cook on low 4-8 hours.
Note: I highly recommend a pop-up timer in the chicken because some crockpots cook faster/slower than others (my crockpot cooks this recipe in 4-5 hours).

Cheesy Bacon and Garlic Chicken .

4 servings
1 hour 10 minutes 25 mins prep
4 boneless skinless chicken breasts
4 slices raw bacon, cut into 1 inch pieces
4 garlic cloves, minced
1/8 teaspoon ground rosemary
1/8 teaspoon black pepper
1 tablespoon canola oil
1 cup shredded mozzarella cheese

Turn oven to 350 degrees.
Put boneless, skinless chicken breasts in a glass baking dish.
In a small bowl combine oil, bacon, garlic, rosemary, and pepper, stirring until well blended.
Spoon bacon mixture over chicken.
Bake at 350º for 45-55 minutes or until chicken is done.
Sprinkle with cheese 5-10 minutes before removing chicken from the oven.
Serve right away.

Sauteed Chicken Breasts Stuffed with Cheese and Ham

Got this recipe from Sara Moulton's cookbook, SUPER yummy! I made some of my own modifications though. The sauce is amazing! I served it over rice.

4 (6 to 8-ounces) skinless boneless chicken breast halves
4 thin slices cooked ham (1/4 pound)
4 thin slices Swiss cheese (3 ounces) (I used mozzarella and it came out delicious!)
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter
1/3 cup all-purpose flour
1 pound small mushrooms, trimmed and quartered (I didnt add these cause I'm not a mushroom fan)
1 teaspoon finely chopped shallot (I used1 tsp onion and 1/2 tsp finely chopped garlic)
1/3 cup dry white wine
1 pound tomatoes, peeled, seeded, and diced
1 cup heavy cream
Garnish: finely chopped fresh flat-leaf parsley

To butterfly and stuff chicken breasts:

If tenders are attached to undersides of breast halves, remove white tendons from tenders with a small sharp knife. Working with 1 at a time, butterfly breast halves: Lay each breast half, skinned side up, lengthwise on a cutting board. Holding a sharp knife parallel to work surface and beginning on a long side, cut breast almost in half horizontally (not all the way through), then open it like a book.
Cover opened breast halves with a piece of plastic wrap and gently pound each to an even 1/2-inch thickness with a meat pounder or rolling pin. Remove plastic wrap and cover each opened breast half with 1 slice of ham and 1 slice of cheese, tucking in any protruding ends. Brush edge of chicken with some egg, reserving remainder, then fold each breast in half to enclose ham and cheese.

To cook chicken and make sauce:
Pat chicken dry and sprinkle with salt and pepper.
Heat 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides. While butter is heating, quickly brush more egg onto seam of each breast again, then dredge breasts in flour, shaking off excess. Saute chicken, turning over once, until golden and cooked through, about 8 minutes total. Transfer to a plate and keep warm, loosely covered with foil.
Add remaining tablespoon butter to skillet, then saute mushrooms and shallot, stirring, 1 minute. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits, until wine is reduced by about half, 1 to 2 minutes. Add tomatoes and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add cream and simmer, stirring occasionally, until reduced by about half, about 6 minutes. Stir in any chicken juices accumulated on plate and season sauce with salt and pepper.
Serve chicken topped with sauce.

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Shrimp Scampi Bake

· 1 cup butter
· 2 tablespoons prepared Dijon-style mustard
· 1 tablespoon fresh lemon juice
· 1 tablespoon chopped garlic
· 1 tablespoon chopped fresh parsley
· 2 pounds medium raw shrimp, shelled, deveined, with tails attached
Preheat oven to 450 degrees F (230 degrees C).
In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque

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Chinese Chicken Salad

Sliced chicken (I usually use Costco chicken)
chow mein noodles
1 large can of mandrin oranges
diced green onions
Girard's oriental chicken salad dressing

Blend all ingredients. Serve w/warm bread.

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taco dip

For those of you who like mexican type food this is very easy and very quick.. I dont have exact measurments it just goes according to what you prefer its awesome with doritos!

1 can of refried beans
1small container of sour cream
1 pack of taco seasoning
1 cup shredd chesse
lettecue, tomatoes olives peppers (or whatever taco topping you like

in a small cassorle dish

evenly spread beans on the bottom of dish
stir taco seasoning into container of sour cream
speard sour cream on top of beans
top with chesse

bake at 250 untill chesse melted (or microwave)

add rest of toppings and you got a yummy dip

Last seen: 1 year 7 months ago
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Posts: 53852

T.G.I. Friday's Spicy Cajun Chicken Pasta

This recipe makes two large restaurant-size portions, but could easily serve a family of four.

Serves 2 as a large entree

* 4 tablespoons (1/2 stick) butter
* 1 green bell pepper, chopped (1 cup)
* 1 red bell pepper, chopped (1 cup)
* 1/2 white onion, sliced and quartered (1
* 1 clove garlic, pressed
* 2 boneless, skinless chicken breast
* 2 teaspoons olive oil
* 1 medium tomato, chopped
* 4 to 6 mushrooms, sliced (1 1/4 cup)
* 1 cup chicken stock or 1 chicken bouillon
cube dissolved in 1 cup boiling water
* Salt
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon paprika
* 1/4 teaspoon white pepper
* 1/4 teaspoon dried thyme
* 4 to 6 quarts water
* 1 12-ounce box fettuccine
* 2 teaspoons chopped fresh parsley

1. Melt 2 tablespoons of the butter in a large skillet over medium/ high heat.

2. Saute the bell peppers, onions, arid garlic in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly.

3. As the vegetables are cooking, cut the chicken breasts into bite- size pieces.

4. Prepare a medium-size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink.

5. When the vegetables are soft (about 10 minutes) add the chicken to the pan.

6. Add the tomatoes, mushrooms, chicken stock, 1/4 teaspoon salt, cayenne pepper, paprika, white pepper, and thyme and continue to simmer for 10 to 12 minutes until it thickens.

7. In the meantime bring the water to a boil in a large pot. If you like, add a half tablespoon of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.

8. When the noodles are done, drain them and add the remaining 2 tablespoons of butter. The butter should melt quickly on the hot noodles. Toss the noodles to mix in the butter.

9. Serve the dish by dividing the noodles in half onto two plates. Divide the chicken and vegetable sauce evenly and spread it over the top of the noodles on each plate. Divide the parsley and sprinkle it over each serving.

If you want a thicker sauce, combine 1/2 teaspoon arrowroot or cornstarch with 2 tablespoons of white wine in a small bowl and stir to dissolve. Remove the pan from the heat before adding this thickener, stir it in, and then put it back on the heat.

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I'm hungry now!!!

Last seen: 1 year 7 months ago
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Posts: 53852

Wow, these recipes are great! Thank you! I can't wait to try them out. I will post a recipe in the morning...just have to find a good one to share!

Last seen: 1 year 7 months ago
Joined: 03/16/15
Posts: 53852

I have TONS! I'll post lots just let me know the category of food, chicken, beef, pasta, seafood, sides, desserts, crockpot, etc...just tell me what kinds you like. I've worked in so many restaurants I have so many recipes. :lol I actually needed to buy a program to store them all. I even have Weight Watchers recipes complete with point values as well.

Last seen: 1 year 7 months ago
Joined: 03/16/15
Posts: 53852

Here is tonight dinner which I just put on

Whole Chicken Crock Pot Recipe Recipe

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

(For the spices you can also use Season All by McCormick as a sub for all the spices)

1 large roasting chicken (with pop-up timer if possible)
1 cup onions, chopped
1 cup baby carrots
1/2 cup chopped celery

In a small bowl, combine the spices.
Remove any giblets from chicken and clean chicken.
Rub spice mixture onto the chicken.
When ready to cook, put chopped onion, carrots and celery in bottom of crock pot.
Add chicken.
No liquid is needed, the chicken will make it's own juices.
Cook on low 4-8 hours.
Note: I highly recommend a pop-up timer in the chicken because some crockpots cook faster/slower than others (my crockpot cooks this recipe in 4-5 hours).

Last seen: 1 year 7 months ago
Joined: 03/16/15
Posts: 53852

Angel Hair Pasta with Garlic Shrimp and Broccoli


1 (12 ounce) package angel hair pasta
2 1/2 tablespoons butter, divided
1 1/2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 1/2 tablespoons pesto
1 1/2 tablespoons chopped fresh parsley
3 cloves garlic, minced
2 tablespoons grated Parmesan cheese
2 teaspoons salt, divided
1/2 teaspoon ground white pepper
1 dash Worcestershire sauce
1 dash hot sauce
1/2 (16 ounce) package frozen broccoli
florets, thawed
1 pound jumbo shrimp, peeled and deveined
3 cloves garlic, minced


1. 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.

2. Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Stir in pesto, parsley, garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.

3. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.

4. Melt 1 tablespoon butter in a large skillet. Saute shrimp, garlic and 1 teaspoon salt for 5 minutes, or until shrimp are pink.

5. In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.

Last seen: 1 year 7 months ago
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Posts: 53852

Here are some beef recipes that were requested by PM...PM me if you want particular recipes, i have lots of seafood and pasta and pork, turkey, etc...

French Fry Casserole
32 oz. bag of frozen French fries
26 oz. can spaghetti sauce
1 lb. cooked ground beef (from Tuesday)
2 cups shredded mozzarella cheese
Grease a 9x13 casserole pan and layer half of the French fries, then spaghetti sauce, ground beef, and cheese. Top with other half of French fries and bake uncovered for one hour (or until fries on top are brown) at 350°.

White Castle Hamburgers
12 dinner rolls (Parker House shape, 2-1/2 inches)
1 lb. lean ground beef
1/2 tsp. salt
About 1 1/2 C. water, divided
3/4 C. diced onions
1 beef bouillon cube
1/2 - 1 C. water

Place ground beef, salt and 1/2 cup of the water in a food process, and process for a few seconds to ensure that water and salt are blended through the beef. Place plastic wrap on the counter. Place hamburger in the middle, then place another pieces of plastic wrap on top of the meat. Roll the hamburger out to 1/4-inch thick. Remove plastic wrap; cut meat into 3-inch squares. Perforate each piece five times with a plastic straw (this forms the steam holes). Cover hamburger squares with plastic wrap. Freeze until partially frozen, but no frozen solid.

Place onions, beef bouillon and 1/2 cup water in a frying pan. Sauté over medium-low heat, stirring until the onions are clear, and adding more water as needed. Remove from heat until ready to cook hamburger patties.

To prepare patties, heat frying pan over medium-low heat; add water to onions just until the bottom of the frying pan is covered. Place patties in pan; cover with lid. It will only take a short time for the patties to cook on one side. Turn, and cook on the other side for a very short time. The patties should be juicy. Place each hamburger on top of a roll. Add pickles, then cover hamburgers so they will steam lightly. Or you can cover them and put them into the microwave for a few seconds.

Slow Cooker Beef BBQ


1 1/2 cups ketchup
1/4 cup packed brown sugar
2 tablespoons prepared Dijon-style mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (4 pound) boneless chuck roast

You can also add 1/4 cup of red wine vinegar and 1 tsp of liquid smoke flavoring, but I leave both of these out.


1. In a large bowl, combine ketchup, brown sugar, Dijon-style mustard, Worcestershire sauce, and stir in salt, pepper, and garlic powder. Also add the vinegar and liquid smoke if you are going to use them.

2. Place chuck roast in a slow cooker. Pour mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.

3. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

I serve it on a toasted bun and keep a little extra sauce to add to the bun.

Meatballs n Noodles

2 lb. armour original frozen meatballs
1 10 oz. can of cream of mushroom soup
1 10 oz. can of french onion soup
5 oz. water (i just filled up a soup can half way)
2 clove garlic

throw all of this in the crock pot, cook on high for 3 hours (or low for 5+, i'd guess). we ate it over buttered egg noodles but i can imagine it being really tasty over mashed potatoes or rice, too.

Steak Stir Fry

1/2 lb beef sirloin steak
1 each green yellow and red pepper cut into strips
1 tblspoon veggie oil
3 minced garlic cloves
8 onion wedges
1 can mushroom soup
1/2 tblspoon soya sauce

Heat oil in fry pan.
Cut sirloin into thin strips and stir fry til brown and set aside.
In that same pan, heat more oil and stirfry garlic, onion and peppers.
Stir in one can of soup and soya sauce and bring to boil.
Add meat and heat through.

Serve with rice.

Grilled Rib Eye Steak & Red Onions

2-4 servings
1 hour 20 minutes 20 mins prep
2-4 boneless ribeye steaks (or any cut of steak, I used london broil)
2 large red onions, sliced
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup soy sauce
3 cloves garlic, minced
2 tablespoons fresh rosemary or 2 teaspoons dried rosemary, crushed
1/3 teaspoon salt
1/2 teaspoon fresh ground pepper

Combine all ingredients except steak and onions.
Place steak in plastic zip lock bag and pour marinade over.
Marinate in refrigerator 4 hours or overnight-- turning the bag and smushing the herbs into the meat.
Pour excess marinade into skillet; add onions and cook until tender while grilling steaks. Serve sauce with onions over steak

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I wish you could come to my house to cook dinner! You have great recipes!

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Posts: 3

This is what's for dinner tonight:

Chicken Mediterranean

4 - 6 skinless, boneless chicken breast halves
3 - 4 large potatoes, unpeeled and quartered
1 Tbs (15 ml) olive oil
1/4 cup (60 ml) fresh lemon juice
1 Tbs (15 ml) finely chopped fresh rosemary leaves,
or 1 tsp (5 ml) dried
2 - 4 cloves garlic, finely chopped
1/4 cup (60 ml) chopped scallions (spring onions)
Salt and freshly ground pepper to taste
1/4 cup (60 ml) Kalamata or other black olive
1 cup (250 ml) sliced mushrooms

Place the chicken and potatoes in an oven-proof casserole. Drizzle with olive oil and lemon juice. Sprinkle with rosemary, garlic, scallions, salt, and pepper. Marinate in the refrigerator for 30 to 60 minutes, turning occasionally. Bake covered in a preheated 400F (200C) oven for 30 minutes. Add the olives and mushrooms and bake an additional 30 minutes. Serves 4 to 6.

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"DaniMarie" wrote:

Here is tonight dinner which I just put on

Whole Chicken Crock Pot Recipe Recipe

Just don't lift it out with your bare hands and spatula.

Last seen: 1 year 7 months ago
Joined: 03/16/15
Posts: 53852

Per reqest...seafood...and veggie dishes, will post more as i scan my recipes Smile

Mouthwatering Crab Cakes
Makes 1 dozen

Soft on the inside... crunchy on the outside.

3 cans (4 1/2 oz. each) crabmeat, drained and flaked
2 c. Italian-flavored bread crumbs, divided
1/4 c. (1/2 stick) butter, softened
3 eggs
1 celery stalk, finely chopped
3 Tbsp. mayonnaise
1 1/2 t. Worcestershire sauce
1 t. salt
1/2 t. black pepper
1/4 c. vegetable oil

In a medium-sized bowl, combine the crabmeat, 1 1/4 cups bread crumbs, the butter, 2 eggs, the celery, mayonnaise, Worcestershire sauce, salt and pepper; mix well. Shape into 12 crab cakes, using about 1/4 cup of mixture for each.

In shallow dish, beat the remaining egg with a fork. Place the remaining 3/4 cup of bread crumbs in another shallow dish.

In a large skillet, heat the oil over medium heat until hot but not smoking. Dip the crabcakes in the egg, then in the bread crumbs, coating completely. Cook the crabcakes in batches for 3 to 4 minutes per side, or until golden. Drain on paper towel-lined platter. Serve immediately.

Maple Salmon

1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt *or you can use chopped or another clove of garlic*
1/8 teaspoon ground black pepper
1 pound salmon

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon 20 minutes, or until easily flaked with a fork

Crab Enchiladas

8oz of cream cheese (softened)
2 cups of cheddar cheese (or any cheese you like…I sometime use a Mexican mix and use more than the recipe since I love cheese)
8 oz of imitation or real crabmeat
8 flour tortillas

mix first 3 ingredients together well (mix will be thick)
spoon into 8 flour tortillas and roll to close
place in baking dish and cook @ 350 for 20 minutes

Top with your preference…cheese, salsa, Enchiladas sauce, sour cream or guacamole

Vegetable & Stuffing Bake

Makes: 6 servings

3/4 cup MIRACLE WHIP Dressing
1/2 cup milk
1 pkg. (6-1/4 oz.) STOVE TOP Stuffing Mix
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 cup KRAFT Shredded Cheddar Cheese

PREHEAT oven to 350°F. Mix dressing and millk in large bowl until well blended. Add remaining ingredients; mix lightly.
SPOON into 11x7-inch baking dish.
BAKE 20 to 25 min. or until heated through

Zucchini Alfredo
1 zucchini
1 tablespoon olive oil
2 tablespoons parmesan cheese, grated
2 tablespoons sour cream

Slice zucchini into evenly sized spaghetti like strips.
saute in olive oil till tender.
Add cheese and sour cream, heat till warmed through

Spinach Casserole

8-10 servings

2 (10 ounce) boxes frozen chopped spinach, defrosted
1 large egg
1 teaspoon salt
1/4 teaspoon black pepper
1 small onion, chopped fine
1 1/2 cups sharp cheddar cheese, shredded
1 can condensed cream of mushroom soup
1-2 cup croutons

Preheat oven to 350 degrees.
Place spinach in strainer and squeeze all extra liquid from it.
In a large bowl, combine spinach with the rest of ingredients, except croutons, and combine well.
Pour into a 2 quart casserole dish and top with croutons.
Bake for 35 to 40 minutes, or until bubbling around edges.


1 pkg. (10 ozs.) frozen asparagus cuts, thawed and drained
1 can (6 ozs.) crabmeat, drained, flaked and cartilage removed or 1 cup flaked imitation crabmeat
1/2 cup shredded cheddar cheese
4 TBLsps. butter or margarine, divided
2 TBLsps. all-purpose flour
1 cup milk
1/2 tsp. ground mustard
1/2 tsp. salt
1/8 tsp. pepper
2 tsps. lemon juice
1 cup soft bread crumbs
Place asparagus in a greased 1 quart baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with read crumbs. Sprinkle over top. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. Serves 4.

Salmon Macaroni Dinner

1 c. elbow macaroni
6 c. water
2 t. salt
1 can cream of celery soup
2/3 c. evaporated milk
1/4 c. finely chopped pimento
1 c. grated American cheese
2 c. drained salmon

Boil macaroni in salted water until tender. Drain. Add celery soup, milk, pimento and half the cheese. Stir in flaked salmon and pour into greased 2-quart baking dish.

Sprinkle remaining cheese around edge of dish and bake at 350 degrees for 20 to 25 minutes.

Salmon Salad Burritos

1 7.5-oz can Vital Choice Wild Red salmon
1 Tbs mayonnaise
2-3 Tbs chopped jalapeno peppers
4-6 Tbs diced celery
Romaine lettuce leaves

Mix everything together, spoon liberal servings down the
middle of big Romaine lettuce leaves, fold like burritos,
and then enjoy a healthy taste of heaven.

New England Seafood Chowder
Yields: 15 servings

4 pounds haddock fillets , cut into 3/4 inch pieces
1/4 pound medium shrimp, peeled and deveined
1/4 pound bay scallops
4 bacon strips, diced
3 medium onions, quartered and thinly sliced
2 tablespoons all-purpose flour
2 cups diced peeled potatoes
4 cups milk
2 tablespoons butter
1 tablespoon minced fresh parsley
2 teaspoons salt
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon pepper

Place haddock in a Dutch oven; cover with water. Bring to a boil over medium
heat. Reduce heat; simmer, uncovered, for 20 minutes longer. Drain,
reserving 2 cups cooking liquid; set liquid and seafood aside. In a soup
kettle, cook bacon over medium heat until crisp; drain on paper towels. In
the drippings, saute onions until tender. Stir in flour until blended.
Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir
for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook
for 15-20 minutes or until potatoes are tender. Add the milk, seafood,
butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with

Cannery Row Soup
Using fish and clam juice makes this tasty soup heart-healthy.

2 lb. varied fish fillets (haddock, perch, flounder, cod, sole,), cut into
square cubes
2 TB olive oil
1 clove garlic, minced
3 carrots, thinly sliced
2 cup celery, sliced
1/2 cup onion, chopped
1/4 cup green peppers, chopped
1 can (28 oz.) diced tomatoes, undrained
1 cup clam juice
1/4 tsp. dried thyme, crushed
1/4 tsp. dried basil, crushed
1/8 tsp. ground black pepper
1/4 cup fresh parsley, minced

Heat oil in large sauce pan. Saute garlic, carrots, celery, onion, and green pepper in oil 3 minutes.
Add remaining ingredients except parsley and fish. Cover and simmer 10-15 minutes or until vegetables are fork tender.
Add fish and parsley. Simmer, covered, 5-10 minutes more or until fish flakes easily and is opaque. Serve hot.

Fillet of Sole with Crispy Ginger and Baby Bok Choy

Servings | 4

2 Tbsp canola oil, divided
1 pound sole, four 4 oz fillets
2 pieces ginger root, fresh, about 2-inches each, peeled and cut into thin matchsticks
2 Tbsp low-sodium soy sauce, divided
1 sprays cooking spray
2 medium garlic clove(s), thinly sliced
1 tsp ginger root, fresh, minced
8 oz bok choy, baby-variety, cut in half lengthwise and washed in cold water

Place a large nonstick skillet over medium-high heat; add 1 tablespoon of oil. Place fillets in skillet and cook, flipping gently so they do not break apart, about 2 to 3 minutes per side; remove fish to a plate and cover to keep warm.

Add remaining tablespoon of oil to same skillet. When hot, add ginger matchsticks; cook for 3 minutes, turning once. Add 1 tablespoon of soy sauce and cook until all liquid is absorbed; remove ginger from skillet.

Off heat, coat skillet with cooking spray; add garlic and minced ginger and cook for 30 seconds. Add bok choy and cook until wilted, about 3 minutes; stir in remaining tablespoon of soy sauce.

To serve, place 1/2 cup of bok choy in the center of 4 plates. Top each with 1 piece of fish and 2 tablespoons of crispy ginger.

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Posts: 53852

Lime-Grilled Trout with Mexican Corn Fritters

8 ounces rainbow trout -- Two 12-ounce whole, cleaned,
scaled and thoroughly washed*
1/4 cup fresh lime juice
1 tablespoon olive oil
1/4 teaspoon ground red pepper
2 egg whites
1/4 teaspoon salt
1 cup corn kernels
2 tablespoons minced scallions
1 tablespoon all-purpose flour
2 teaspoons jalapeno pepper -- chopped deveined seeded
(wear gloves to prevent irritation)
1/2 teaspoon double-acting baking powder

Make 3 or 4 diagonal slashes on both sides of each fish.

To prepare marinade, in gallon-size sealable plastic bag, combine
juice, oil and half of the ground red pepper; add fish. Seal bag, squeezing
out air; turn to coat fish. Refrigerate at least 1 hour, turning bag

In medium bowl, combine egg whites, salt and remaining ground red
pepper; with electric mixer, beat until stiff peaks form. Fold in corn,
scallions, flour, jalapeno pepper and baking powder.

Spray large nonstick skillet or griddle with nonstick cooking spray;
heat. Drop half the egg white mixture by tablespoonfuls into skillet,
making six 2" fritters. Cook 2-3 minutes, until edges of fritters are set;
turn and cook 2-3 minutes longer. With spatula, remove fritters from
skillet; keep warm. Repeat, making 6 more fritters.

Preheat outdoor barbecue grill or indoor stove-top grill according to
manufacturer's directions.

Drain marinade into small saucepan; bring to a rolling boil; boil for 1
minute, stirring constantly. Remove from heat. Grill trout over hot
coals or on stove-top grill, turning once and brushing with remaining
marinade, 5-7 minutes, until fish flakes easily when tested with fork.

Remove skin and bones from fish; remove both fillets from each trout in
a single piece. Serve each fillet with 3 fritters.

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(German Farmers Breakfast)
4 medium potatoes
4 strips of bacon -- chopped
3 large eggs
3 Tablespoons milk
1/2 teaspoon salt
1 cup ham -- cooked and cubed
2 medium tomatoes -- peeled
1 Tablespoon chives -- finely chopped
Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice
potatoes when cooled.
In a large skillet, cook bacon until transperent. Add the potato slices; cook until lightly
Meanwhile, blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges;
add to the egg mixture.
Pour the egg mixture over the potatoes in the skillet. Cook until the eggs are set.
Sprinkle with chopped chives and serve immediately. Serves 4

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Posts: 2

"DaniMarie" wrote:

I actually needed to buy a program to store them all.

What programs do they make to store recipies? That's my problem--getting organized!!!
How do you keep track of all your recipies now?

Last seen: 1 year 7 months ago
Joined: 03/16/15
Posts: 53852


Last seen: 1 year 7 months ago
Joined: 03/16/15
Posts: 53852

"gidget76" wrote:

[quote=DaniMarie]I actually needed to buy a program to store them all.

What programs do they make to store recipies? That's my problem--getting organized!!!
How do you keep track of all your recipies now?[/quote]

I use a program called recipe manager, its free Smile

I downlaoded the recipe manager along with the nutrition analyzer

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Posts: 53852

Here are some sides: I'll post more as I go through what I have...

Oven Roasted Red Potatoes with Rosemary and Garlic

1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary

Preheat the oven to 350 degrees F.

Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.

Garlic-Roasted Asparagus

2 pounds asparagus, tough ends trimmed, rinsed and patted dry
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced garlic
Freshly ground black pepper
2 teaspoons fresh lemon juice

Preheat the oven to 425 degrees F.

In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice.

Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.

Serve warm or at room temperature.

Southern-Style Green Beans with Bacon and New Potatoes

4 slices bacon, cut into thirds
1 medium onion, finely chopped
2 pounds fresh green beans, ends trimmed
8 small new potatoes, halved if large
Salt and freshly ground black pepper

In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.

Green Beans and Portobello Mushroom Saute

1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry

Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.

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Rosemary Au Gratin Potatoes

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups half-and-half cream
1 tablespoon minced fresh rosemary
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
3 pounds potatoes, peeled and cut into 1/8 inch slices
2/3 cup grated Parmesan cheese

In a large saucepan, melt butter over medium heat. Stir in flour until
smooth. Gradually add the cream. Bring to a boil; cook and stir for 2
minutes or until thickened. Remove from the heat. Stir in the rosemary,
garlic, salt, pepper and potatoes. Transfer to a greased 13x9-in. baking
dish. Sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 45
minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.

Spinach Squares

4c shredded cheddar cheese
10 oz package of frozen chopped spinach, thawed and drained.
1c. all purpose flour
2 eggs beaten
1c. milk
1t. salt
1t. baking powder
1/2 c. onion
1/4c butter melted
blend together all ingredients. spread in a lightly oiled 13X9 baking dish. bake at 350 degrees for 35 minutes. Let cool slightly cut into squares. makes 9 to 12 servings

Delicious Zucchini Casserole

8 servings 16 halves
1 hour 10 minutes 25 mins prep

8 zucchini
1/2 cup butter
2/3 cup grated cheddar cheese
1 cup sour cream
1/2 teaspoon salt
paprika (to taste)
1/4 cup chopped chives
1 cup breadcrumbs or crushed crackers
1/4 cup grated parmesan cheese

Wash zucchini; boil whole for 5 to 10 minutes--no more.
Cut off ends and slice in halves lengthwise.
Place in single layer in buttered casserole dish.
Melt butter and mix in cheddar cheese, sour cream, salt, paprika, and chives.
Pour over zucchini.
Sprinkle with bread crumbs or crackers and then parmesan cheese.
Bake at 350 for 45 minutes or until bubbly.

Sour Cream Pan Biscuits


* 2 cups biscuit/baking mix
* 1 teaspoon sugar
* 1/2 cup club soda
* 3 tablespoons sour cream

In a small bowl, combine all ingredients; stir just until moistened. Drop into six mounds on a 9-in. round baking pan coated with nonstick cooking spray. Bake at 400° for 20 minutes or until golden brown. Serve warm. Yield: 6 servings.

Chi Chi's Sweet Corn Cake

1 cup all-purpose flour
1 cup corn flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup sour cream (can use non-fat)
1/3 cup milk
1/4 cup butter or margarine, softened

In a bowl, combine the dry ingredients. In another bowl, combine egg, sour
cream, milk, and butter. Stir into dry ingredients just until moistened; pour into greased 8" square baking pan. Bake at 400 degrees for 20 to 30 minutes or
until a toothpick comes out clean. Serve warm.

Salmon-Artichoke Spinach Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
3/4 cup Chablis or other dry white wine -- divided
1/2 cup plus 3 tablespoons water -- divided
1 3/4 pounds salmon fillet
1 1/2 teaspoons dried whole dillweed -- divided
8 small unpeeled round red potatoes -- quartered
8 cups loosely packed prepackaged fresh spinach
14 ounces canned quartered artichoke hearts -- drained
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard

Preparation time: 10 minutes Cooking time: 15 minutes

Combine 1/2 cup wine and 1/2 cup water in a large skillet; bring to a
boil. Add salmon, skin side down, and sprinkle with 1 teaspoon
dillweed. Cover, reduce heat, and simmer 13 minutes or until salmon
flakes easily when tested with a fork. Remove salmon from skillet;
discard cooking liquid. Using a fork, separate salmon into bite-size
pieces, and set aside.

Arrange potatoes in a vegetable steamer over boiling water. Cover and
steam 13 minutes or until tender.

Remove large stems from spinach; tear spinach into bite-size pieces,
and place in a large bowl. Add potatoes and artichokes; toss gently,
and set aside. Combine remaining 1/4 cup wine, remaining 3 tablespoons
water, remaining 1/2 teaspoon dillweed., vinegar, and mustard in a jar.
Cover tightly, and shake vigorously. Pour over salad; toss gently.
Serve immediately.

Stuffed Artichokes
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
6 artichokes -- large
1 package cornbread crumbs -- seasoned(15oz)
2 cups Romano cheese -- grated
2 juice of lemons
olive oil

1. To prepare artichoke for stuffing, hold it by its stalk and pound it, leaves down, on a drain board until leaves open; rinse well.

2. Cut bottom stems off flat so artichokes can remain standing.

3. With scissors, trim points of leaves approximately 1/2 inch.

4. Soak artichokes in cold water.

5. Mix bread crumbs, grated cheese, garlic and lemon juice; a little olive oil may be added to hold mixture together.

6. Starting at bottom row of leaves, pull open each leaf with one hand and fill with the other.

7. Draw leaves as lightly together as possible.

8. Stand artichokes upright in deep pot, wedged together so they won't fall over.

9. Drizzle a little olive oil over each artichoke.

10. Add about 2 inches water to pot; cover pot and steam artichokes until done. (Cooking time varies according to size and toughness. Check after 30 minutes; if leaf pulls easily, artichokes are done.)

Last seen: 1 year 7 months ago
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let me know if there is a specific veggie you need a side for, I have so many I dont know which to post....

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Posts: 53852

1 pound ground beef
2 eggs, lightly beaten
1/3 cup finely grated Parmesan
1/4 cup Italian bread crumbs
2 tablespoons finely chopped garlic
1 teaspoon Grill Seasoning
1 teaspoon salt
2 pinches crushed red pepper
2 teaspoons garlic powder
2 tablespoons oregano

Combined all ingredients and form into meatballs and brown.

Let me know if you need a sauce recipe

Last seen: 7 years 12 months ago
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Posts: 33

Dani, I don't think I have italian bread crumbs.. Sad

Last seen: 7 years 12 months ago
Joined: 11/04/01
Posts: 33

oh and I'd love to make the sauce.. I have a can of spaguetti sauce.. maybe I can add some stuff to it? Or better yet, do it from scratch?

Last seen: 1 year 7 months ago
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Posts: 53852

Here are a few to choose from:

Tomato Sauce:
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, finely chopped
2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender, r 1 28 oz can of crushed tomatoes.
1 bay leaf
1 small bunch parsley
Pinch red pepper flakes
Salt and freshly ground pepper
6 basil leaves, chiffonade

Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.

HEre is a rachael ray one I've made and is yummy too, its more a marinara

1 pound spaghetti
1/4 cup extra-virgin olive oil,
Salt and pepper
1/2 to 1 teaspoon crushed red pepper flakes, for moderate to spicy marinara
3 cloves garlic, chopped
1 small onion, minced
1 cup beef broth
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
1/4 cup chopped flat-leaf parsley, a couple of handfuls of leaves
Several leaves fresh basil, torn or chopped, a handful

Heat water for pasta to boil. Salt and cook pasta 7 to 8 minutes, to al dente.

Preheat oven to 425 degrees F.

Brown meatballs in pan, then in same pan: Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce until ready to serve, 12 to 15 minutes.

Last seen: 7 years 9 months ago
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Posts: 1

You are so Awesome!! This recipes sound delish!! Can't wait to try some Biggrin

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Posts: 53852

Crescent Chicken Rolls

1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 ounce) can cream of chicken soup, undiluted
1 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
2 cups finely chopped cooked chicken
1/2 cup half-and-half cream or milk
1 (3 ounce) package cream cheese, softened
3 tablespoons butter, softened
1 tablespoon finely chopped onions

Set oven to 325 degrees.
Butter a casserole dish (any size to hold crescent rolls).
In a saucepan, mix half and half cream, 1/2 cup grated cheese and undiluted chicken soup.
Heat just until the cheese melts (do not boil).
Pour half of the cream mixture on the bottom of prepared casserole dish.
In a bowl, mix the cream cheese and butter until smooth.
Add in the chopped chicken and onion; mix well until combined.
Roll up 1 (scant) tbsp of mixture in the crescent rolls, and place seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining cream sauce on top, and sprinkle with more grated cheese Bake for 30 minutes.

Easy Chicken and Broccoli Divan

4 servings
40 min 20 min prep
3 cups hot cooked broccoli stems
2 cups cubed cooked chicken
1 (10 ounce) can reduced-fat cream of broccoli soup (or regular)
1/3 cup milk
1/2 shredded light cheddar cheese (or regular)
3 tablespoons breadcrumbs
1 tablespoon melted butter

Arrange broccoli and chicken in a casserole dish.
Combine soup and milk; pour over broccoli and chicken.
Sprinkle mixture with cheese.
Mix bread crumbs with butter and sprinkle over cheese layer.
Bake at 450 for 20 minute or until heated through.

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1 pkg (12 oz) fine noodles (I use angle hair pasta as fine noodles are hard to find)
3 eggs
1/2 cup sugar
1 cup milk or half and half
1/2 cup margarine, melted
1/2 cup raisins
1/2 t. cinnamon
1 t. salt

Boil noodles as directed on the package (about 7 minutes). Place noodles in colander and wash off starch. Beat eggs; add surgar, milk, margarine, cinnamon, vanillas salt and raisins. Place noodles in a buttered pyrex pan 8 x 10 inches. Poor egg mixture over all and dot surgace with dabs of margarine (I usually eliminate this additional margarine). Sprinkle with paprika and bake for 45 minutes and 350 degree oven. Cut in squares and serve warm.

This side dish is usually served with ham as a replacement for potatoes and rice.

Note: if you hate raisins, as I do, you can leave them out, or if part of your family likes them, they can just be sprinkled on part of the top of the bobka.

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Posts: 33

The meatballs were a hit. Smile Thank you, Dani.

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Posts: 53852

Cajun Shrimp

1 pound shrimp
1/4 cup olive oil
1 large head garlic
3 bay leaves
1 teaspoon oregano 2 tablespoons rosemary
1/2 teaspoon crushed red chili pepper
1/2 cup dry white wine
1 tablespoon white wine vinegar
juice of 1 lemon
fresh grated nutmeg
salt and pepper

Heat oil in a 12-inch iron skillet; add garlic cloves and saute for 2 minutes. Mix in shrimp and bay leaves, followed with the dry seasonings. Add wine, vinegar, and lemon juice. Simmer 5 minutes. Before serving, adjust seasonings and sprinkle with nutmeg. Garnish with lemon slices. Great with spinach fettuccine tossed with butter and cracked pepper.

Last seen: 1 year 7 months ago
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Posts: 53852

also, if yue ver don thave italian breadcrumbs, use this:

1 cup bread crumbs
1/2 teaspoon salt
1/2 teaspoon parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sugar
1 dash oregano

Last seen: 7 years 12 months ago
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Posts: 33

Dani, I have a bag of baby red potatoes... do you have another recipe, other than the rosemary and garlic one? Smile

Last seen: 1 year 7 months ago
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Posts: 53852

I have so many, do you want roasted or mashed?

Italian Potatoes

14 or 15 large red potatoes (about 5 pounds)
Salt and pepper
1/2 cup chopped fresh parsley leaves
1/2 cup chopped green onions
3 large cloves garlic, thinly sliced
1 heaping teaspoon salt
1/2 teaspoon dry mustard
1 scant tablespoon sugar
1 tablespoon Worcestershire sauce
1 cup olive oil
1/2 cup tarragon vinegar

Place potatoes in a large pot and cover with water. Bring to a boil, generously salt the water, and boil the potatoes until tender, approximately 30 to 40 minutes. Drain and let stand until cool enough to handle. Peel potatoes, if desired, and cut into 1-inch chunks. Place cut potatoes in a large bowl. Sprinkle parsley and green onions over potatoes. Make the sauce by mixing the rest of the ingredients together in another bowl; then pour sauce over the potatoes. Stir well. Let stand all day, or at least for 4 hours, stirring every hour. Do not refrigerate. Serve at room temperature.

Parsley-Dill Potatoes

2 1/2 pounds medium to large red potatoes
3 tablespoons butter
1/4 cup chopped parsley leaves
1/4 cup chopped dill
Salt and pepper

Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.

Greek Potatoes (Oven-Roasted and Delicious!)

8 large potatoes, peeled,cut into large wedges (about 6-7 wedges per potato)
3 cloves garlic, minced
1/2 cup olive oil
1 cup water
1 tablespoon oregano (get the mediterranean - it's the best!)
1-1 1/2 lemon, juice of (this is personal preference and depends on how juicy your lemons are)
sea salt
fresh coarse ground black pepper

1. Preheat oven to 440F.
2. Put all the ingredients into a baking pan large enough to hold them.
3. Season generously with sea salt and black pepper.
4. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
5. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
6. Bake for 40 minutes.
7. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
8. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
9. This will take about another 40 minutes.
10. Do not be afraid of overcooking the potatoes- they will be delicious.
11. Note: I often melt a boullion cube in the water; if you do, make sure to cut back some on the salt.

Mashed Red Potatoes With Garlic And Parmesan

2 1/2 lbs red potatoes, unpeeled,quartered
3 cloves garlic, peeled
2 tablespoons butter
1/2 cup milk
1 teaspoon salt
1/4 cup grated parmesan cheese

1. Put potatoes and garlic in lg pan.
2. Cover with water.
3. Bring to a boil.
4. Reduce heat and simmer for 25 minutes, until potatoes are tender.
5. Drain well.
6. Mash with the butter, milk, and salt.
7. Stir in the parmesan cheese.

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Bbq Potatoes

2 tablespoons butter or margarine, melted
1 tablespoon chili powder
1 tablespoon honey
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
2 lbs medium-sized red potatoes, quartered

1. BBQ~ grill or oven.
2. Preheat oven 400.
3. In large bowl, combine,chili powder,honey,garlic powder& pepper and butter.
4. Add potatoes,toss to coat.
5. Spoon potatoes in greased 11x7-inch baking dish.
6. Bake 40-50 minutes untill potatoes are tender.
7. BBQ- wrap& seal in foil& place on grill for about 30 minutes untll tender!

Loaded Potatoes-stuffed With Bacon, Cream Cheese, and Scallions

4 large baking potatoes or 8-10 small red potatoes, to serve as an appetizer
8-10 slices bacon, fried crisp and crumbled
2 tablespoons sour cream
4 tablespoons butter, softened
1 (8 ounce) package cream cheese, softened
6 green onions, chopped
1/2 teaspoon seasoning salt (My favorite Roasting Salt Blend for Veggies or Meats by HeatherFeather Roasting Salt Blend for Veggies or Meats)

1. Microwave potatoes till soft about 10 minutes.
2. Cut lenghtwise in 1/2 scoup out flesh leaving some so to hold the shape.
3. Mix the scouped potato with the rest of the ingredients mashing the potatoes.
4. Fill back into skins and bake 20 minutes at 425 degrees.

Loaded Smashed Potatoes

5 lbs potatoes
16 ounces low-fat sour cream
1/3 cup half-and-half (to taste)
1/2 cup extra sharp cheddar cheese
1 green onion
salt and pepper
1 tablespoon onion powder
1 tablespoon garlic salt
1 tablespoon italian seasoning

1. Fill large pot with warm water. Place on stove over high heat and salt water. Bring to rolling boil.
2. Rinse potatoes and pat dry. Cut potatoes into 1/8th and drop into water.
3. Cook potatoes until they are fork tender.
4. Drain potatoes and place back in cooking pot, return to burner.
5. Add Sour cream, chopped green onion, Cheese, half and half, and seasoning.
6. Mash potatoes but leave some good sized chunks.
7. Enjoy!

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Posts: 53852

Two Weight Watchers Recipes:

* Exported from MasterCook *

Mexican Baked Beans (1.56 WW Points)

Recipe By :Weight Watchers International, Inc
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces pinto beans, canned -- drained (reserve 2
tablespoons liquid)
1/2 cup tomato sauce
1/4 cup onion -- finely chopped
2 fluid ounces beer -- Mexican (1/4 cup)
3 tablespoons molasses
1 1/2 teaspoons dry mustard
1 teaspoon jalapeno pepper -- minced seeded (see note)
3/4 teaspoon Worcestershire sauce
1/8 teaspoon crushed red pepper flakes -- (1/8 to 1/4)
1 tablespoon minced fresh cilantro

Preheat oven to 350° F.

In large bowl, combine beans, tomato sauce, onion, beer, molasses,
mustard, jalapeno pepper, Worcestershire sauce and red pepper flakes; mix
well. Spoon into a 1-quart casserole.

Bake 45-50 minutes, until most of liquid is absorbed. Remove from oven;
stir in cilantro and serve.

* Exported from MasterCook *

Mexicali Spuds (5.53 WW Points)

Recipe By :Weight Watchers International, Inc
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon vegetable oil
1/2 cup green bell pepper -- diced red or green
1/2 teaspoon chili powder -- mild or hot
1/4 teaspoon ground cumin
4 ounces chickpeas, cooked -- drained or red kidney
beans or black beans
1/2 cup salsa -- prepared mild or hot
16 ounces baked potatoes -- four 4-ounces
3 ounces sharp cheddar cheese -- shredded
2 tablespoons finely chopped onion

In small nonstick skillet, heat oil; add bell pepper. Cook over
medium-high heat, stirring frequently, 5 minutes, until softened; reduce heat
to low. Add chili powder and cumin; cook, stirring constantly, 2
minutes longer. Stir in beans and salsa; bring mixture to a boil. Reduce heat
to low; simmer 5 minutes, until flavors are blended.

With sharp knife, cut lengthwise slit about 1" deep into top of each
potato, beginning and ending about 1/2" from ends; squeeze ends gently
toward each other until potato opens at slit.

Spoon one quarter of the bean mixture over each potato; sprinkle evenly
with cheese and onion.

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Posts: 53852

Weight Watchers Recipes

Mustard Herb-Crusted Pork Tenderloin

Yield: 4 servings, 3 oz. each
WW points - 4 points

1 (1/2-ounce) slice white bread
1/4 cup chopped fresh parsley
3 Tbsn. grated fresh Romano cheese
2 tspn. chopped fresh thyme
1 (1 lb) pork tenderloin, trimmed
1/4 tspn salt
1/8 tspn pepper
2 Tbsn. Dijon mustard
1/2 tspn fennel seeds, crushed
1 garlic clove, minced
cooking spray

1. Preheat oven to 450 degrees 2. Place slice of bread in a food processor and pulse 10
times or until coarse crumbs measure 1/4 cup. Combine the breadcrumbs, 1/4 cup
chopped parsley, cheese, adn 2 tspn. thyme in a shallow dish. Sprinkle pork with salt and
pepper. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with
mustard mixture and dredge in breadcrumb mixture. 3. Place the pork on a jellly roll pan
coated with cooking spray. Bake at 450 for 25-30 minutes or until a thermometer
registers 160 degrees (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4
inch thick slices. Yield: 4 servings (seving size: 3 ounces pork.)

HAMBURGER SOUP = 4 Points/Serving WW
Preparation: 10 minutes Cook: 1 1/4 hours
Yield: 8 servings

- 1.5 lbs (680 g) lean ground beef;
- 1 medium onion, chopped;
- 1 can (28 oz, 794 g) diced tomatoes, undrained;
- 29 oz (822 g) beef broth;
- 1 cup water;
- 4 celery ribs, thinly sliced;
- 4 large carrots, thinly sliced;
- 10 whole peppercorns;
- 1 teaspoon dried thyme;
- 1/2 teaspoon salt;
- 1/2 cup quick-cooking barley;
- 1/4 cup minced fresh parsley; and

- Small cheesecloth square (2 layers)


In a large saucepan (I used Dutch oven pot), cook beef and onion over
medium heat until meat is no longer pink; drain. Stir in the
tomatoes, broth, and water. Add celery and carrots.

Place peppercorns on a double thickness of cheesecloth; bring up
corners of cloth and tie with kitchen string to form a bag. Add to
beef mixture. Stir in thyme and salt. Bring to a boil. Reduce heat;
cover and simmer for 45 minutes or until vegetables are tender.

Return to a boil. Stir in barley. Reduce heat; cover and simmer for
10-12 minutes or until barley is tender. Remove from the heat; stir
in parsley. Let stand for 5 minutes. Discard spice bag.

Nutritional Facts: 1 1/3 cup = 227 calores, 7 g fat (3 g saturated),
42 mg cholesterol, 762 mg sodium, 20 g carbohydrate, 5 g fibre, 29 g
protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch.

Lemon Cheesecake
POINTS® Value: 2
Servings: 8
Use lemon flavored gelatin sugar free.

a.. 1 package sugar-free fruit flavored gelatin mix
b.. 2/3 cup water
c.. 1 cup 1% low-fat cottage cheese
d.. 8 oz fat-free cream cheese
e.. 8 oz Cool Whip Free Whipped Topping
f.. 2 Tbsp graham cracker crumbs
g.. 1 whole reduced-fat cinnamon honey graham crackers

Spray Pie dish with cooking spray. Sprinkle with 1 crushed graham
cracker. Dissolve gelatin in boiling water in a smal bowl. Pour into
blender and add cheeses; blend at medium speed for 2 minutes. Pour into a
bowl. Gently stir in cool whip. Pour in pie dish. Sprinkle with 2
Tablespoons of graham cracker crumbs. Chill 4 hours.

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WW Recipes

WW Peachy Keen Pumpkin Oatmeal Muffins

(1 muffin: 80 calories, 1g fat, 160mg sodium, 14g
carbs, 1.5g fiber, 3g sugars, 3.5g protein = 1 Point)


1 1/4 cups regular oats (not quick or instant)
3/4 cup Bisquick Heart Smart baking mix
1 cup skim milk
1/2 cup Egg Beaters, Original
1/3 cup canned pure pumpkin
1 cup canned peaches in juice or water; drained &
1/4 cup SPLENDA, Granular
2 tsp. pumpkin pie spice
1/4 tsp. salt


Preheat oven to 400 degrees. Combine ALL ingredients
in a large bowl and stir well. Spoon mixture into a 12-cup muffin tin sprayed
well with nonstick cooking spray. Bake muffins for 20 minutes, or until muffins
have puffed up and tops are firm and golden. Allow to cool before removing from
muffin tin. Enjoy! (Don't you love recipes that are this easy!)

Hershey Bar Haystacks

(1 Stack - 71 calories, 4g fat, 12 carbs, 5g fiber, 2g protein - 1 WW

1 Cup Fiber One Cereal
1 (1.5 oz.) Hershey's Milk Chocolate Bar
1 Tbsp. reduced fat peanut butter, smooth or chunky

Melt bar and peanut butter in microwave until smooth, at 30-second
intervals. Be careful not to burn or overcook. Stir chocolate and peanut
butter mixture. Add cereal and gently toss till coated. Drop onto wax
paper, making 6 stacks. Refrigerate until chocolate hardens (about 30
minutes). Serves 6.

Yum Yum Brownie Muffins

(1 Muffin, or 3 minis - 180 calories, 2.5g fat, 37 carbs, 2.5g, fiber,
2.5g protein - 3 WW points)

This super-simple 2-ingredient recipe is a Weight Watchers Fave!

1 box devil's food cake mix
1 can solid pack pumpkin (15 oz.)

Mix the two ingredients together. Don't add anything else that may be
mentioned on the box, such as eggs, oil, or water. The mixture will be
very thick and you will be tempted to add in other things to make the
batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed withnon-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or
36 mini muffins.

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WW Recipes

Pumpkin Muffins
1 - cake mix (yellow or spice)
15 oz - can pumpkin
1 - egg white
1 teas - gr. cinnamon
1/2 teas - gr. nutmeg
(and since I like cloves, I add....
1/4 teas gr.cloves and somtimes a little dried or freshly zested orange peel)

Mix all of above until light (about 3 min on medium) and then bake according to the cake mix directions. You can use Pumpkin Pie Spice instead of the individual spices if you have it.

They are 2 pt per muffin. They are not really big but I try to get 24 out of this mix. I'll usually make some using my mini muffin pan (for 1 point) and the rest regular cupcake size (2 pts). I have added, on occasion, about 2 tablespoons of finely chopped nuts or even dried cranberries...but this adds points, or rather fractions of points per serving.

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Baklava Salmon (Salmon With Honey, Butter, Walnuts, and Mustard)

1/4 cup melted butter
3 tablespoons whole grain mustard or Dijon mustard (or your favorite)
1 1/2 tablespoons honey
1/4 cup dry breadcrumbs
1/4 cup walnuts or pecans, finely chopped
4 teaspoons fresh parsley, chopped
4 (4 ounce) salmon fillets
fresh ground pepper
kosher salt
1 quartered lime or lemon (optional)

1. Preheat oven to 400°; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.
2. In small bowl, blend butter, mustard, and honey, set aside; in another bowl, mix together bread crumbs, nuts, and parsley.
3. Place salmon fillets on prepared pan, sprinkle with salt and pepper, and brush with honey-mustard mixture; sprinkle tops with crumb/nut mixture; if any remains, press into sides of salmon.
4. Bake salmon 12-15 minutes in preheated oven, or until it flakes easily with a fork, serve with lime or lemon wedge.

Honey Ginger Grilled Salmon

1 teaspoon ground ginger
1 teaspoon garlic powder
1/3 cup soy sauce
1/3 cup orange juice
1/4 cup honey
1 green onion, chopped
1 1/2 lbs salmon fillets

1. In a large self-closing plastic bag, combine first six ingredients; mix well.
2. Place salmon in bag and seal tightly.
3. Turn bag gently to distribute marinade.
4. Refrigerate 15 minutes or up to 30 minutes for stronger flavor.
5. Turn bag occasionally.
6. Lightly grease grill rack.
7. Preheat grill to medium heat.
8. Remove salmon from marinade; reserve the marinade.
9. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.
10. Brush with reserved marinade up until the last 5 minutes of cooking time.
11. Discard leftover marinade.

Salmon with Pistachio Basil Butter

1/4 cup pistachios
10-15 basil leaves
3-4 cloves garlic
1/2 cup butter
1 teaspoon lime juice
1/2 cup white wine
4 (6 ounce) salmon fillets

1. In food processor, combine butter, pistachios, garlic, basil and lime juice.
2. Season with salt and pepper.
3. Refrigerate.
4. Preheat oven to 400.
5. Place salmon in buttered baking dish and cover with wine.
6. Season with salt and pepper.
7. Bake till opaque--about 10 minutes Place 2-3 tablespoons of butter mixture on each piece of salmon.
8. Continue baking until done in center-about 5 more minutes or more (depending on thickness of your salmon).
9. Garnish with additional basil leaves.
10. Serve with rice or angel hair pasta.

Honey Hoisin BBQ Salmon

6 (6 ounce) salmon fillets

Marinade for salmon
1 tablespoon fresh ginger, chopped
2 tablespoons roasted garlic, pureed
1 teaspoon cracked black pepper
2 teaspoons sesame oil
2 tablespoons rice vinegar
1 tablespoon cilantro, chopped

Honey Hoisin Bbq glaze
1/2 cup honey
1/2 cup hoisin sauce
2 green onions, finely chopped
2 tablespoons rice vinegar
1 teaspoon sesame oil

1. Rub the marinade all over salmon and marinate for 2 hours.
2. Preheat grill to medium high.
3. Place marinated salmon skin side down on grill and cook for 5 to 6 minutes until skin is crisp and easy to lift from grill.
4. Turn fillets over and baste liberally with honey hoisin BBQ glaze.
5. Continue to cook for another 4 to 5 minutes for medium doneness.
6. Turn fillets over and baste meat side liberally with the glaze before removing from grill.
7. You may cook this in the oven if you so desire.

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Salmon in Luxurious Green Sesame Pipian

2 cups roasted tomatillo salsa,
1 1/2 tablespoons vegetable oil or olive oil
1 cup chicken broth
3 tablespoons tahini, recipe
1/4-1/2 teaspoon sugar
1 cup peas (fresh or frozen)
4 (4-5 ounce) fish fillets, skinless, such as salmon, halibut, walleye, snapper, stripped bass (buy about 1 1/2 pounds if using fish steaks)
1 tablespoon sesame seeds, for garnish
1/4 cup loosely packed chopped cilantro, for garnish

1. In a blender or food processor, process the salsa to a smooth puree.
2. Heat the oil in a very large (12 inch) skillet over medium high heat. When it is hot, add the salsa all at once. Stir as the salsa reduces to the consistency of tomato paste, about 5 minutes.
3. Stir in the broth and the tahini. Return to a boil, then reduce the heat to medium low and let simmer 10 minutes. Taste and season with salt, usually about ½ tsp, and a little sugar. (The sugar will help balance the natural tartness of the salsa.).
4. While the sauce is simmering, pour the peas into a microwaveable bowl, sprinkle on a Tbsp of water, cover with plastic wrap and poke a couple of holes in the top. Microwave on high until the peas are hot and tender, anywhere from 1 minute for frozen peas to 4 or 5 minutes for fresh peas; discard water.
5. When the sauce has simmered for 10 minutes, nestle the fish fillets in it, completely submerging them. Continue simmering gently until the fish flakes when pressed firmly, usually 5 to 6 minutes for ½ inch thick fillets. (Check it by lifting up a fillet on a metal spatula and pressing it with your finger or the back of a spoon.).
6. Transfer a fish fillet to each dinner plate. Spoon a portion of the sauce over the top. Strew with the peas, sesame seeds and cilantro.
7. Variations:.
8. You can replace the peas with a couple of medium-large red-skin boiling potatoes cut into eighths (microwave them until tender, about 8 minutes). Mix the potatoes into the sauce after transferring the fillets to the dinner plates. A can of white beans makes a great replacement for the peas; drain and rinse them before adding them to the sauce. This dish is also wonderful made with boneless, skinless chicken breasts or semi-boneless quail; poach the birds in the sauce as described or, for added flavor, brown them in oil in the large skillet, then remove them and, without washing the skillet, cook down the pureed salsa. Tahini is an easy addition because it’s smoothly ground, but you can use the very traditional pumpkin seeds or almonds or peanuts; puree them with the salsa, but stir carefully as you cook the mixture down to a paste (it will stick more easily than the salsa alone) After the sauce has simmered 10 minutes, it will likely be quite coarse looking; reblend the hot sauce in a loosely covered blender to smooth it out.

Tandoori Salmon

24 ounces salmon fillets (with skin)
1/2 cup plain yogurt
1 tablespoon chopped fresh parsley or cilantro
1 tablespoon lemon juice
1 clove garlic, minced
2 teaspoons minced ginger
1 teaspoon ground cumin
3/4 teaspoon paprika (or substitute)
1/2 teaspoon turmeric
1/4 tsp coriander
1 pinch salt
1 pinch pepper

1. Place salmon fillets, skin side down, in shallow glass dish.
2. Pull out any small bones.
3. Whisk together yogurt, coriander, lemon juice, garlic, ginger,cumin, paprika,turmeric, salt, and pepper.
4. Pour over salmon.
5. Cover and marinate in refrigerator for at least 4 hours or up to 24 hours.
6. Shaking off excess marinade and reserving, place salmon, skin side up, on greased grill over medium-high heat.
7. Cook for 5 minutes.
8. Turn and baste with marinade.
9. Cook for 4 to 6 minutes or until fish flakes easily when tested with fork.

Salmon Carbonara

1/2 lb linguine or fettuccine
6 slices bacon, diced
1/2 onion, chopped
3 cloves garlic, minced
2 teaspoons dried basil (leaf not ground)
1/2 teaspoon dried oregano (leaf not ground)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
2 (14 ounce) cans canned diced tomatoes
3 tablespoons red wine vinegar
14 oz salmon broken into bite-sized pieces
3/4 cup heavy cream
parmesan cheese, finely shredded

1. Cook pasta according to package directions; drain and keep warm.
2. In large saucepan cook bacon pieces until crisp; drain; set bacon aside, reserving about 2 tbsp fat.
3. Add onion, garlic, basil, oregano, and peppers to bacon fat; cook 5 minutes.
4. Add tomatoes and vinegar; cook over medium-high heat 10 minutes or until slightly thickened.
5. Stir in salmon and cream; heat through.
6. Serve over hot cooked pasta.
7. Garnish with cheese.

Salmon Wellington (complicated but WELL worth the time)

8 (6 ounce) salmon fillets
1 egg yolk, for glaze
1 package puff pastry

3 tablespoons butter
salt & pepper
1 lb mushrooms, chopped
2 onions, chopped

6 tablespoons dry white wine
6 tablespoons white vinegar
2 tablespoons shallots, minced
1 1/2 cups heavy cream
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons parsley, minced
# Make mushroom onion filling: Melt butter or margarine in skillet and saute onion until lightly browned.
# Add mushrooms and cook, stirring, until most of the liquid has evaporated.
# Season to taste.
# Remove to bowl and chill.
# *Fillingmay be refrigerated up to 2 days or may be frozen.
# Roll half the pastry on a floured board into a rectangle approximately 14 inches long and 12 inches wide.
# Cut into 4 rectangles.
# Repeat with remaining dough.
# Place salmon fillets on a greased baking sheet.
# Tuck the thinner parts of fillet underneath, making them all the same thickness.
# Divide mushroom onion filling among the fillets and spread evenly on top.
# Cover each with a rectangle of pastry.
# Tuck 1/2 inch of pastry under fillets; trim off excess dough.
# Do not cover the entire bottom with pastry or it will become soggy.
# Brush top and sides with egg yolk glaze, being careful not to let glaze drip.
# Re-roll scraps of pastry and cut out small decorations.
# Place on Wellingtons and glaze the entire pastry again.
# *Maybe refrigerated up to 8 hours.
# Make light white wine sauce: Place wine, vinegar and shallots or onion in medium saucepan.
# Bring to a boil, lower the heat, and simmer until slightly thickened and reduced to approximately 4 tablespoons.
# Slowly whisk in the cream.
# Simmer, stirring occasionally, until sauce thickens to desired consistency.
# This will take a little time, but as the water evaporates from the cream, it will thicken.
# Season to taste with salt and pepper.
# Stir in chives or parsley.
# Reheat before serving.
# If sauce becomes too thick, thin down with additional wine or cream.
# Serve hot.
# Before serving, bring Wellingtons to room temperature for 1 hour.
# Preheat oven to 425F.
# Bake Wellingtons for 20-25 minutes or until the pastry is golden.
# At this time, if the fillets are 3/4 inch thick, they will be moist and flaky.
# Spoon a small amount of sauce on each plate, place Wellingtons on sauce and pass remaining sauce.

Salmon Chowder (great for leftover baked salmon)

1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green peppers
4 cloves garlic, minced
2 (14 1/2 ounce) cans fat-free chicken broth
4 cups unpeeled baking potatoes, large dice
2 cups sliced carrots
3-4 bay leaves, torn
1 teaspoon dried dill weed
1 cup asparagus or zucchini or broccoli coleslaw mix (or any other veggie available)
1 (14 3/4 ounce) can cream-style corn
2 cups skim milk, thickened with 2 t granulated flour (Wondra)
3-4 cups leftover cooked salmon (or a combination of salmon and shrimp or other seafood letovers)
1/4-1/2 teaspoon liquid smoke
# In a Dutch oven, saute onion, celery, pepper& garlic in 1/4 c broth til tender Add potatoes, carrots, dill, bay leaf& rest of broth.
# Cover& simmer 20 minutes til veggies are tender.
# Add selected additional veg and cook 5 minutes more.
# Add corn, milk& salmon& liquid smoke and heat thoroughly.
# Adjust seasonings-add salt if needed.

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Posts: 2094

Dani,can you post your recipe for potato /sweet potato wedges?

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Posts: 53852

Oven Roasted Sweet Potato Wedges

3 sweet potatoes
1 tablespoon olive oil
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

1. Preheat oven to 400°.
2. Peel potatoes and cut into 1" wedges.
3. In a large bowl, toss potatoes with oil.
4. Mix sugar and seasonings together and add to potatoes.
5. Toss until evenly coated.
6. Spread on a non stick baking sheet and roast for 30 minutes, turning every 10 minutes until browned and done.

Baked Potato Wedges

4 large potatoes
1/4 cup cooking oil
1 tablespoon parmesan cheese
1 teaspoon salt
1 tablespoon paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Wash potatoes, cut into wedges.
Place potatoes skin down in a baking dish.
Mix the next 6 ingredients together and brush onto potatoes.
Bake at 350 for 1 hour

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Lemon Chicken with Pasta

1-1/2 cups uncooked medium pasta shells
1/4 cup dry bread crumbs
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless skinless chicken breasts, cubed
6 teaspoons canola oil, divided
1 medium onion, chopped
2 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large resealable plastic bag, combine the bread crumbs, garlic powder, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
In a large nonstick skillet coated with nonstick cooking spray, saute chicken in 4 teaspoons oil until juices run clear. Remove and keep warm.
In the same skillet, cook onion in remaining oil over medium heat until tender. Sprinkle with flour; stir until blended. Gradually stir in broth and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain pasta; toss with lemon sauce. Serve with chicken; sprinkle with Parmesan cheese. Yield: 4 servings.

Country Chicken

1/4 cup all-purpose flour
1 1/2 teaspoons salt
1 (2 1/2 lb) frying chicken, cut up
1/4 cup butter or margarine, melted
1 onion, chopped
1 green pepper, sliced
1-2 clove garlic, smashed
1 (8 ounce) can tomato sauce
2 cups water
1/4 teaspoon Tabasco sauce
1 teaspoon curry powder
1/4 cup raisins
2 tablespoons toasted slivered almonds

1. Coat chicken in flour and salt.
2. Saute in butter.
3. remove and keep warm.
4. Add next 3 ingredients, cook 3 minutes.
5. Blend in next 5 ingredients, mix well.
6. Add chicken, cover, simmer 30 minutes.
7. Garnish with almonds.

Lasagna Loaf

1/2 cup tomato juice
2 eggs
3/4 cup dry bread crumbs
2 tablespoons dried parsley flakes
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef
1 carton (15 ounces) ricotta cheese
1 cup cubed mozzarella cheese
1/2 cup diced fully cooked ham
1 teaspoon dried parsley flakes
2 medium tomatoes, seeded and diced
4 green onions, chopped
1/4 cup sliced ripe olives, drained

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Press into an ungreased 9-in. x 5-in. x 3-in. loaf pan. In a bowl, combine the filling ingredients. Spread over loaf. Bake, uncovered, at 350° for 1 hour. Sprinkle with topping ingredients. Bake 15 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Yield: 4-6 servings.

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French Onion Pork Roast

Take any kind of boneless pork roast. Even a rump roast. This turns out so tender, it doesn't matter what you use.
1 12 oz bottle spicy french dressing
One yellow onion (chopped)
One can cranberry sauce with whole cranberries.

Put it in crockpot/slow cooker
Pour in craberry sauce, Dressing, and onion.
Simmer on low for between 7-12 hours.


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Posts: 3

This is a great side dish...

Broccoli or Cauliflower casserole (I use cauliflower)

- 1 stick butter
- 1 chopped onion
- 3 pkgs chopped broccoli or cauliflower
- 1 can cream of onion soup
- 4 servings minute rice (boil and add)
- 1 small jar cheese whiz
- 1 large pkg mozzarella cheese ( I use 3 8oz pkgs, I love it cheesy)

Mix together 1st 6 ingredients
Pour 1/2 into large casserole dish and add 1/2 of the mozz cheese.
Pour the rest of the mixture on and top with the rest of cheese.

Bake @ 350 for 60 minutes.

Enjoy!! Smile

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Honey-Mustard Chicken

Serves 2, double recipe for four...

1/4 cup honey
2 tablespoons butter , melted
2 tablespoons Dijon mustard
1 tablespoon orange juice
1/8 teaspoon curry powder
2 boneless skinless chicken breast halves
1 tablespoon vegetable oil
1/8 teaspoon salt
1/8 teaspoon pepper

In a small bowl, combine the honey, butter, mustard, orange juice and curry powder. Spoon half into a greased 8-in. baking dish.
In a skillet, brown chicken in oil. Sprinkle with salt and pepper. Place over sauce; turn to coat. Bake, uncovered, at 350° for 15 minutes. Drizzle with remaining sauce. Bake 5-10 minutes longer or until a meat thermometer reads 170°. Yield: 2 servings.

Sweet and Sour Chicken

2 chicken breasts, split and skinned
1 (8 1/2 oz.) can unsweetened
pineapple chunks
1 c. cranberry sauce
2 tbsp. vinegar
2 1/2 tbsp. brown sugar
1/2 c. chicken broth
2 tbsp. cornstarch
2 tbsp. water
1 green pepper, cut into long, thin

Place chicken in baking dish. Drain pineapple, reserving juice and set aside. In separate saucepan, combine cranberry sauce, vinegar, brown sugar and broth. Then mix the cornstarch with 2 tablespoons of water until smooth and add to sauce mixture. Cook sauce until thickened. Add pineapple chunks to sauce an pour over chicken. Cover and bake at 350 degrees for 35 minutes. Uncover, add green pepper strips and baste with sauce. Bake uncovered for an additional 5 minutes. Yield: 4 servings

Panda Express Orange Chicken,

Ready in:

Serves/Makes: 6

2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoon salt
White pepper
Oil (for frying)
1/2 cup cornstarch PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil

***Orange Chicken Sauce***
1 1/2 tablespoon soy sauce
1 1/2 tablespoon water
5 tablespoons sugar
5 tablespoons white vinegar

Cut chicken pieces into 2" squares & place in large bowl. Stir in egg, salt,
pepper & 1 tablespoon oil & mix well. Stir cornstarch & flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375°F. Add chicken pieces, small batch at time, & fry 3-4 mins or until golden & crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon & drain on paper towels. Set aside. Clean wok & heat 15 secs over high heat. Add 1
tablespoon oil. Add ginger & garlic & stir-fry until fragrant. Add & stir-fry crushed chilies & green onions. Add rice wine & stir 3 seconds. Add Orange Sauce & bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken & heat until sauce is thickened. Stir in 1 tablespoon oil & sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce ! for flavor.

Chicken & Mushroom Dijon

Prep/Cook Time: 25 min.

2 tbsp. butter OR margarine
4 boneless chicken breast halves
1 1/2 cups broccoli flowerets
1 1/2 cups sliced mushrooms
1 can Campbell's Cream of Chicken & Broccoli Soup 1/4 cup milk
2 tbsp. Dijon mustard
4 cups hot cooked medium egg noodles

HEAT 1 tbsp. butter in skillet. Add chicken and cook until browned.
Remove chicken. HEAT remaining butter. Add broccoli and mushrooms and cook until tender. ADD soup, milk and mustard. Heat to a boil. Add
chicken. Cover and cook over low heat 5 min. or until done. Serve with

Serves 4.

Salsa Chicken

Chicken seasoned with taco seasoning and topped with salsa, then baked.

Prep Time: 5 Minutes
Cook Time: 40 Minutes
Ready In: 45 Minutes
Makes: 4 servings

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream

Preheat oven to 375 degrees F (190 degrees C)

Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.

Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.

Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Chicken and Artichoke Casserole

4-6 boneless, skinless chicken breast halves
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter
1 onion, chopped
1 Tbs (15 ml) paprika
4 Tbs (60 ml) all-purpose flour
1 cup (250 ml) white wine
3/4 cup (180 ml) heavy cream, half-and-half, or milk
1/2 cup (125 ml) chicken stock
1 15-oz (425 g) can artichoke hearts, drained
4-6 slices bacon, fried crisp and crumbled
Toasted slivered almonds for garnish

Season the chicken with salt and pepper. Heat the butter in a
large skillet over moderate heat and brown the chicken on both
sides. Transfer the chicken breasts to as greased baking dish
big enough to hold them in a single layer. Saute the onion and
paprika in the butter remaining in the skillet until tender but not
brown, about 5 minutes. Stir in the flour and cook for 3 minutes.
Add the wine, chicken stock, and cream and bring to a boil,
stirring frequently. Adjust the seasoning with salt and pepper.
Add the drained artichoke hearts to the baking dish and top with
the sauce. Bake covered in a preheated 350F (180C) oven for 1
hour. Garnish with the bacon and toasted almonds. Serves 4 to 6.

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They all sound so yummy. Keep them coming..

Last seen: 4 years 10 months ago
Joined: 05/08/06
Posts: 9

We had this one yesterday for my birthday celebration it was YUMMY! We grilled it on the BBQ indtead of baking and I periodically drizzled pineapple juice over it while it cooked.

Barbecue Roasted Salmon

1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 (6-ounce) salmon fillets
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Cooking spray
Lemon slices (optional)

Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 400°.
Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon slices, if desired.

CALORIES 314(42% from fat); FAT 14.7g (sat 2.5g,mono 6.9g,poly 3.3g); PROTEIN 35.3g; CHOLESTEROL 111mg; CALCIUM 30mg; SODIUM 405mg; FIBER 1g; IRON 1.5mg; CARBOHYDRATE 9g