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wishing4agirl's picture
Joined: 09/11/03
Posts: 917
Recipes

Here is the April 09 Love Bugs recipe sticky. Post your recipes here so people can find them much easier and they don't get lost into never never land.

Hopefully this sticky will get really long so please turn off your siggy's.

wishing4agirl's picture
Joined: 09/11/03
Posts: 917

Yummy Crock Pot Chicken and Veggies Recipe

1 whole chicken
4 ribs celery, cut into pieces
6 carrots, cut into pieces
6 small red potatoes
1 package onion soup mix
1/4 c. Worcestershire sauce
2 c. white wine

Rinse chicken and place in a crockpot. Add the celery, carrots and potatoes. Sprinkle onion soup over chicken and veggies and then add Worcestershire sauce and wine. Cook on high for 6 hours or until everything is tender. Serves 6

wishing4agirl's picture
Joined: 09/11/03
Posts: 917

Cheesy Crock Pot Chicken

6 chicken breasts (boneless & skinless)
salt & pepper to taste
garlic powder, to taste
2 cans cream of chicken soup
1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in the crock pot. Cook on low 6 to 8 hours. Serve over rice or noodles.

wishing4agirl's picture
Joined: 09/11/03
Posts: 917

Crock Pot Chicken Stroganoff Recipe

6 boneless chicken breasts
1 (12 ounce) container sour cream
1 can cream of mushroom soup
1 package dry onion soup mix
1 large can sliced mushrooms

Place chicken in crockpot. Mix together remaining ingredients and pour over chicken. Cook on LOW for 4 to 6 hours or until chicken is tender. Serve over cooked noodles or rice.

wishing4agirl's picture
Joined: 09/11/03
Posts: 917

Crock Pot Meatball Subs

Take the frozen prepacked meatballs and put in the crockpot (the packages I use are on the smaller side so I use 2).
Add your favorite marinara sauce.
Cook on Low for 4 hours.
Serve on hoagie rolls with mozarella cheese.

dixieland42485's picture
Joined: 01/07/07
Posts: 10

Those all sound SUPER yummy! I love crock pot recipes!!!! Will definitely be writing these down. Biggrin

Mammamelli's picture
Joined: 07/29/09
Posts: 2

Portabella Mushroom Bugers

3 Portabella Mushroom Caps
1 Red Pepper
Feta cheese
Balsamic Vinegar
Olive Oil
Fresh Rolls

Wash mushroom caps and remove any stems. Place 1/4 c. Balsamic Vinegar and 3 tbsp Olive Oil in a large plastic bag. Place mushroom caps and set aside to marinate (at least 1 hour)

Remove stem and seeds from red pepper and cut into 3 equal parts.

Grill mushroom caps and red pepper until tender

Cut rolls and place Fets cheese on the bottom half of bun, place grilled mushroom cap on top of cheese, then red pepper. Place top half of bun on top and enjoy!

Terrapin's picture
Joined: 08/21/05
Posts: 713

I'm going to have to try that Portabella recipe, it sounds delicious. Have you tried it with creamy goat cheese? I have some and I think they would go together well.

dixieland42485's picture
Joined: 01/07/07
Posts: 10

"wishing4agirl" wrote:

Crock Pot Chicken Stroganoff Recipe

6 boneless chicken breasts
1 (12 ounce) container sour cream
1 can cream of mushroom soup
1 package dry onion soup mix
1 large can sliced mushrooms

Place chicken in crockpot. Mix together remaining ingredients and pour over chicken. Cook on LOW for 4 to 6 hours or until chicken is tender. Serve over cooked noodles or rice.

I tried this tonight for supper.....YUMMY!!!! It was delicious and made lots of leftovers for lunch tomorrow.

wishing4agirl's picture
Joined: 09/11/03
Posts: 917

"dixieland42485" wrote:

I tried this tonight for supper.....YUMMY!!!! It was delicious and made lots of leftovers for lunch tomorrow.

I'm so glad you enjoyed it. That was one of the recipes I had set up and had the ingredients for when Faith was born. That way I could get all the ingredients in the crock pot in the morning and be set for dinner in the evening.

I'll have to try the Portabella Mushroom Burgers for lunch sometime. Sounds yummy!

Joined: 03/16/15
Posts: 53852
Orzo Salad with Lemon, Feta and Pine Nuts

1/4 cup olive oil
2 TBSP fresh lemon juice
1 1/2 tsp minced garlic
1/2 tsp dried oregano
1/2 tsp kosher salt
1/8 tps freshly ground pepper (plus more as needed)
1/2 tsp sugar
1 cup orzo pasta (un cooked)
1/4 cup pine nuts
1/4 cup golden raisins
3 TBSP finely chopped pitted oil-cured black olives
3 TBSP finely chopped red onion
1/4 cup thinly sliced fresh basil
2 oz feta cheese, drained and crumbled

Whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper and sugar in a small bowl and set aside.

Cook the pasta, 8-10 minutes, drain and transfer to a medium bowl.

While the pasta is cooking, put pine nuts in a dry small skillet over medium-low heat. Shake constantly until evenly toasted on all sides, about 5 minutes. Be careful, they burn easily.

Add dressing to hot pasta and toss. Let the pasta cool to room temperature and add pine nuts, raisins, olives, onion and basil and stir. Add feta and toss lightly. Add salt and pepper as needed.

This is fairly easy to make, and is a great summer recipe. You can eat it cold or at room temperature too. It makes a good picnic salad because there is no mayo in it to go bad. I have a tendency to put too much garlic in it, and i leave out the olives because i don't like them.

Joined: 03/16/15
Posts: 53852
Classic Lasagna

8 oz ground beef
8 oz italian sausage, crumbled
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
2 jars marinara sauce
8 oz ricotta cheese
8 oz cream cheese at room temp (1 block)
1 cup grated parmesan cheese
1 package, 12 sheets, no boil lasagna noodles
1 cup lightly packed basil leaves, torn into small pieces
2 cups shredded mozzarella cheese

Preheat oven to 375, spray a 9x13 baking pan with non stick spray. Cook beef and sausage and season with salt and pepper. When cooked, transfer to a medium bowl and add marinara sauce. Stir to combine and set aside.

Mix ricotta, cream cheese and parmesan in a medium bowl. Season with 1/4 tsp of pepper.

Cover bottom of baking dish with 1 cup of meat sauce, arrange a single layer of noodles (3 sheets) on top of the sauce. Spread 1 1/2 cup of sauce on top, add 1/2 of the cheese mixture, then add 1/2 of the basil leaves on top of that. Top with another layer of noodles, 1 1/2 cups of sauce, the remaining cheese mixture and the remaining basil. Spread remaining sauce on top and sprinkle with mozzarella cheese.

Cover with aluminum foil and back for 30 minutes. Uncover and back until the cheese is bubbly and golden brown - 10-15 more minutes. Let stand 15 minutes before serving.

Joined: 05/06/04
Posts: 106
Slow cooker lasagna

SLOW COOKER LASAGNA
4 pounds ground chuck
4 (28oz.) jar spaghetti sauce
32 lasagna noodles
3 (15oz.) cottage cheese
4 t. dried Italian seasoning
11/3 cups water
4 (4oz.) cans of mushrooms
6 cups shredded part-skim mozzarella cheese

Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce, mushrooms, seasoned meat and water in bowl. Layer thinly in bottom of lightly greased 5-quart electric slow cooker: 4 uncooked lasagna noodles, sauce mixture, cottage cheese & mozzarella cheese. Repeat for each layer (approx 8 total layers). Cover & cook on high setting for 1 hour; reduce heat & cook on low setting for 5 hours. Can do ahead and store in fridge!! Yields 16 Servings (one FULL 5 quart Crock Pot!!!)

I halved the recipe for me and it fed my family of 5

Joined: 05/06/04
Posts: 106
Creamy chicken & tortillas

4 c. cooked chicken, diced
1 dozen corn tortillas, each cut into 6-8 triangles
1 can cream of chicken soup
1 can cream of mushroom soup
1 8 oz. jar salsa
1 c. sour cream
1/2-1 c. cheddar cheese

Combine the soups, salsa, and sour cream in a bowl and blend well. Grease the crockpot and make 2-3 layers of chicken, tortillas, and sauce. Cook on low heat for 4-5 hours. Add the cheese 15 min. before eating. Serve with salad and warm tortillas. Enjoy!
Serves 8

Joined: 05/06/04
Posts: 106
French Toast Casserole

1 loaf of bread,
8 eggs,
3 cups milk,
1/4 cups white sugar,
1/2 tsp salt,
2 tsp vanilla.

Grease 9x13 pan. Cut bread into cubes and put in greased pan. Mix rest together and pour overtop. Dot with margarine/butter. Let sit for 10 minutes. Drizzle with cinnamon sugar (1/4 cup sugar, 2 tsp cinnamon). Bake 35-40 minutes on 350

Joined: 09/13/06
Posts: 145
Homemade Macaroni & Cheese

Macaroni & Cheese

3c. elbow macaroni
3tbsp. butter
2tbsp. all-purpose flour
1/2tsp. salt
dash pepper
onion (optional)
2c. milk
8oz (2c) cheddar cheese, cubed (or American Cheese, not sure what that is)
1 tomato

Cook macaroni until tender; drain. In saucepan, melt butter, blend in flour, salt and a dash of pepper. Add milk; cook and stir until thick and bubbly. Add onion (optional) and cheese. Stir until melted. Mix cheese sauce with macaroni. Put in 1 1/2quart casserole dish. Sprinkle 1 sliced tomato with salt. Arrange on top. Bake at 350 degreese for 35-40mins; or until heated through. Makes 6 servings.

Joined: 09/13/06
Posts: 145
Nacho Dip (for slow cooker)

Nacho Dip

1lb. ground beef
2lbs cheddar cheese, cubed
1 16-oz jar of salsa (your preference for amt. of spice-mild, med, etc)
1tbsp. worcestershire sauce
Tostitos, or chips of your choice

Brown ground beef, crumble into small pieces and drain. Combine beef, cheese, salsa and worcestershire sauce in slow cooker. Cover. Cook on high 1hr; stirring occasionally until cheese is fully melted. Serve immediately, or turn on low for serving up to 6hrs later. Serve with your favourite dip chips...

Joined: 09/13/06
Posts: 145
BBQ Pork in the slow cooker

BBQ Pork

2-3lb boneless pork roast, cubed
2 onions, chopped (optional)
12oz. bottle of BBQ sauce
1/4c. honey
Kaiser Buns

Place meat in the slow cooker. Add onions, BBQ sauce and honey. Cover, and cook on low for 6-8hrs. Use 2 forks to shred meat when done. Serve on buns with sauce on top.
Makes 6-8 servings.

Joined: 09/13/06
Posts: 145
One-Dish Chicken Supper (slow cooker)

One-Dish Chicken Supper

4 boneless chicken breasts
1 can of cream of chicken soup, OR cream of celery soup, OR cream of mushroom soup
1/3 c. milk
1pkg. Stove top stuffing dressing mix and seasoning package
1 2/3c. water

Place chicken in slow cooker. Combine soup and milk. Pour over chicken. Combine stuffing mix, seasoning packet and water. Spoon over chicken. Cover. Cook on low 6-8hrs.

Joined: 09/13/06
Posts: 145
BBQ Chicken for Buns (slow cooker)

BBQ Chicken for Buns

6c. diced, cooked chicken
2c. chopped celery (optional)
1c. chopped onions
1c. chopped green peppers
4tbsp. butter
2c. ketchup
2c. water
2tbsp. brown sugar
4tbsp. vinegar
2tsp. dry mustard
1tsp. pepper
1tsp. salt

Combine all ingredients in slow cooker. Cover. Cook on low 8hrs. Stir chicken until it shreds. Pile onto buns and serve.

Joined: 09/13/06
Posts: 145
Chicken Noodle Soup (for slow cooker)

Chicken Noodle Soup

5c. hot water
2tbsp. chicken boullion granuales, or 2 chicken cubes
46oz. can of chicken broth
2c. cooked chicken
1tsp. salt
4c. "homestyle" noodles, un-cooked (I have no clue what that means, but my Mom says use any kind of noodles you please!)
1/3c. thinly sliced celery, lightly pre-cooked (in microwave or stove-top)
1/3c. shredded or chopped carrots

Dissolve boullion in water. Pour into slow cooker. Add remaining ingredients. Mix well. Cover. Cook on low 4-6hrs. So easy. Serve with fresh Italian/French Bread. Yum.

Joined: 09/13/06
Posts: 145
Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies

4 1/2c. all-purpose flour
2tsp. baking soda
2c. butter, softened
1 1/2c. packed brown sugar
1/2c. white sugar (granulated sugar)
2pkgs. instant vanilla pudding mix
2 eggs
2tsp. vanilla extract
3c. semi-sweet chocolate chips

Pre-heat oven to 325 degrees. Sift together flour and baking soda. Cream together butter, brown sugar and white sugar. Beat in pudding mix. Stir in eggs and vanilla. Blend in the flour mixture, then chocolate chips. Round into balls and place on baking sheet. Bake for 10-12mins. Edges should be golden brown.
Makes about 72 cookies, medium sized. Yum!

ChristaM's picture
Joined: 01/11/04
Posts: 713
Crock Pot Italian Beef

Italian Beef

From: ChristaM
Serves: Lots! Or you can 1/2 this recipe. But, it also freezes well
Ingredients:
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
Joined: 01/11/04
Posts: 713
Easy Lasagna

Easy No Boiling of Noodles - Lasagna

[LEFT]From: Christam
Makes: 9x13 pan[/LEFT]

[LEFT]Ingredients:[/LEFT]

  • [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]

[LEFT]Directions[/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

Freezing:

  • 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
Joined: 01/11/04
Posts: 713
Scotch Eggs

Scotch Eggs

[LEFT]From: Christam
Makes: 12 eggs[/LEFT]

[LEFT]Ingredients:[/LEFT]

  • [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]

[LEFT]Directions:[/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
Joined: 01/11/04
Posts: 713
Broccoli Chicken Casserole

Broccoli Chicken Casserole

[LEFT]From: Christam
Makes: 9x13 dish

Ingredients:[/LEFT]

  • [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]Directions:[/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]

ChristaM's picture
Joined: 01/11/04
Posts: 713
Cinnamon Pumpkin Muffins

Cinnamon Pumpkin Muffins

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

Ingredients:[/LEFT]

  • [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]Directions:[/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
Joined: 01/11/04
Posts: 713
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

Ingredients:[/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]Directions:[/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]Tips:[/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
Joined: 01/11/04
Posts: 713
Mock Frosting!

Mock Low-Calorie Frosting

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

Ingredients:[/LEFT]

  • [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]

[LEFT]Directions:[/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
Joined: 01/11/04
Posts: 713
Diet Soda Cake!


[INDENT]Diet Soda Cake

Ingredients:

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

[LEFT]Directions:[/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]

[LEFT]Tips:
[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]

[/LEFT]
[/INDENT]

ChristaM's picture
Joined: 01/11/04
Posts: 713
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
Joined: 01/11/04
Posts: 713
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

Directions
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
Joined: 01/11/04
Posts: 713
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.

Directions
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.

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Black Bean Brownies

Black Bean Brownies
Yields: 16 brownies
1 pt each

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

Directions:
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!

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Butternut Squash Soup

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

Directions:
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.

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Garden Vegetable Soup

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.

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Creamy Chicken or Turkey Pot Pie

Creamy Chicken or Turkey Pot Pie
Ingredients:
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

Directions:
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.

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Cheeseburger Pie

Cheeseburger Pie
Ingredients:
1 lb lean ground beef - cooked and drained
1 cup 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

Directions:
[LIST=1]

  • 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.
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    Slow Cooker Cheesy Corn

    Slow Cooker Cheesy Corn

    Makes: Lots!!
    From: Christam

    Ingredients
    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

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

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    Corn Bread Stuffing

    Corn Bread Stuffing
    Makes - Giant batch - enough for a 17pd turkey + extra!

    Ingredients
    3 batches of corn bread (Jiffy blue box mixes); cook as directed on packages then cut bread into cubes.
    4 cups of chopped celery
    4 cups of chopped onion
    1/4 cup butter
    6 eggs
    2 cans of chicken broth
    4 chicken bouillon
    2 Tbsp sage
    2 Tbsp poultry seasoning
    2 Tsp of Pepper

    Directions[LIST=1]

  • Cook and cool the corn bread. Once cool, cut into cubes.
  • In a large skillet, saute the celery and onion in the melted butter until soft.
  • In a microwaveable safe dish, combine the bouillon and broth. Heat until the bouillon is disolved.
  • In a very large bowl, combine the eggs, broth & seasoning.
  • Stir in the prepared cornbread; mix well. The corn bread will fall apart.
  • If cooking inside a turkey, bake at 325 for 30 minutes longer than the directions on the turkey.
  • If cooking outside the turkey, pour into appropriate size bake dish and bake covered at 325 for about 1.5- 2 hours
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    Frozen Cranberry Cheesecake

    Frozen Cranberry Cheesecake
    Makes 2 pies

    Ingredients
    8oz pkg cream cheese; softend
    1/2 cup sugar
    1 pkg cool whip
    1 can whole berry cranberry sauce
    2 ready made graham cracker, chocolate, or shortbread pie crusts

    Directions
    With an electric hand mixer, blend together the cream cheese and sugar. Stir in the cool whip and then add the cranberry sauce. Stir until well combined. Pour into pie crusts and freeze until set.

    To serve, let soften just a bit -- slice and serve. Refreeze any leftovers.

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    Beef and Gravy over Noodles

    Beef and Gravy over Noodles
    Ingredients:
    1-2 pd Beef Roast - cubed
    Oil - enough to coat the bottom of pain
    salt and pepper
    3 beef boullion
    enough water to cover beef
    1 chopped yellow onion
    1pkg No Yolks Egg Noodles
    2 Tbsp flour
    1 cup water

    Directions:
    1) Cut/cube the beef; removing excess fat
    2) In a large stock pot, brown the beef and chopped onion in oil poured into the bottom of the pain.
    3) Sprinkle with salt and pepper
    4) Add the beef boullion and water to cover the beef.
    5) Simmer for at least 2 hours; adding water as needed
    6) Ladle out the beef and put in separate bowl
    7) Reserve the juices to make gravy; Add 2 Tbsp of flour to 1 cup of water in a shaker cup. Shake vigorously until flour is well disolved. Slowly add to juices, wisking constantly as it heats to a boil. Continue to add water/flour mixture to desired consistency. Taste the gravy and if needed, add salt, pepper or boullion for extra flavor.
    8 )Cook the noodles acccording to package directions. Drain from water and immediately combine the beef, gravy and noodles.

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    Chow Mein Noodle Hotdish

    Chow Mein Noodle Hotdish
    Ingredients:
    1 lb ground beef
    1/2 uncooked rice
    1 c. chopped celery
    1 pkg chicken noodle soup mix
    Dash of onion (fresh or the freeze dried)
    2 Tbsp soy sauce
    1 pkg chow mein noodles (optional)

    Directions:
    1) Brown the beef; drain fat.
    2) In the same pan/skillet, saute the celery & onion (if using fresh - if not, just add the dried when you combine below) until slightly brown/soft.
    3) Cook soup mix according to package directions
    4) In a large bowl, combine the meat, celery, onion, uncooked rice, soy sauce and prepared soup. Stir to combine. Pour into 3 quart casserole dish.
    5) Bake 1 hour at 325 degrees; stirring once to twice.
    6) During the last 15 minutes, add chow mein noodles to the top.
    7) You can add extra soy sauce as you desire when serving.

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    Knepfla Soup

    Knepfla Soup
    Ingredients:
    6 cups water
    1/3 cup chicken boullion granules
    1 cup flour
    1 egg
    1/2 c warm water
    3 cups milk
    1 yellow onion
    4-6 potatoes; peeled and diced
    1/3 cup margarine
    4-6 celery stalks - sliced thin
    3-4 grated carrots
    1 Tbsp parsley flakes
    1-1/2 cups of cream

    Directions:
    1) In a large soup stock pot, bring to boil 6 cups of water and boullion.
    2) In a small bowl, combine flour, egg and 1/2 cup warm water. Push dough through a large holed seive or knepfla machine, into the boiling broth.
    3) Add milk and simmer.
    4) Chop onion and microwave until transparent; stir into broth
    5) Peal and dice potatoes. Microwave in butter, stirring often; until tender. Add to broth.
    6) Chop celery and microwave until tender. Add to broth.
    7) Grate the carrots and add to broth.
    8 ) Stir in parsley flakes.
    9) Stir in cream; reheat, but DO NOT BOIL.

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    Spaghetti Carbonara

    Spaghetti Carbonara

    Ingredients:
    1/4 lb bacon, cooked and crumbled
    1 lb spaghetti Noodles - cooked/drained
    1 Tbsp olive oil
    4 large eggs
    3/4 cup grated parmesan cheese
    1/4 cup heavy cream
    1/4 cup butter

    Directions:
    1) Cook the bacon, cool and crumble.
    2) Cook the spaghetti in a generous amount of boiling water just until tender (salt and olive oil optional).
    3) Whip together the eggs, cheese and cream.
    4) In a small pot, melt the butter and continue heating until lightly browned. Whisk in the egg mixture and continue stirring. As it thickens, add the bacon and immediately pour on top of hot spaghetti noodles.

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    Sausage Breakfast Casserole

    Sausage Breakfast Casserole
    Makes 9x13 pan

    Ingredients
    1-1/2 pds sausage
    5 pieces bread - cubed
    6 eggs
    2 cups milk
    1 tsp salt
    1 tsp dry mustard
    1 cup shredded cheddar cheese
    Note: you can add peppers and onion to this recipe to suite your personal preferences

    Directions
    1) Cook sausage and drain excess grease/fat
    2) In a large bowl, beat the eggs and then stir in the milk, salt, and mustard
    3) Stir in the bread and sausage
    4) Soak; covered in the refrigerator overnight
    5) Bake in 350 degree oven for 45 minutes

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    Salmon Rosemary Marinade

    Salmon Rosemary Marinade
    Ingredients:
    1 pd of salmon fillets
    2 tsp extra-virgin olive oil
    2 tsp lemon juice
    1/4 tsp salt
    pinch of pepper
    2 tsp fresh rosemary leaves, chopped or 1 tsp dried, crushed sprigs

    Directions:
    Mix all the ingredients together and then pour on top of salmon fillets. Broil until salmon is fully cooked.

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    Crispy Onion Potatoes

    Crispy Onion Potatoes

    Ingredients:
    4 medium potatoes (about 2 pds)
    1 envelope lipton onion soup mix
    1/3 cup olive oil
    1/2 tsp thyme
    1/4 tsp oregano
    1/4 tsp rosemary
    1/4 tsp basil
    1/4 tsp pepper

    Directions:
    1) Wash and cut/cube the potatoes; do not peel.
    2) In a 9x13 pan, combine all seasoning and oil. Mix well.
    3) Stir in the potatoes, coat with seasoning.
    4) Preheat oven to 425; bake uncovered for 35 minutes; stirring occassionally. Bake until potatoes are golden brown.

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    Italian Anti-pasta

    Italian Anti-pasta
    Ingredients:
    1 pkg lunch style ham or ideally, Italian ham (proscutto); diced
    1 16oz pkg shredded parmesan cheese
    1 small jar pimentos
    Italian Salad dressing

    Directions:
    Combine ham, cheese, and pimentos in a medium size bowl. Add salad dressing to moisten. Taste and continue to add dressing to desired consistency/flavor.

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    Beer Cheese Soup

    Beer Cheese Soup
    Ingredients:
    1/2 cup butter
    1/2 cup flour
    2 cans chicken broth (or 5-6 prepared bouillon cubes)
    2 cans hot water
    16oz jar cheese whiz
    2 Tbsp Worchestershire Sauce
    1 Bottle beer
    pinch of garlic**
    1/2 c chives**

    ** optional

    Directions:
    1) In a large heavy pan, melt the butter and flour. Cook over low heat for 5 minutes.
    2) Stir in soup and water. Wisk until smooth.
    3) Add cheese whiz, Worchestershire Sauce, and beer
    4) Add any desired optional ingredients
    5) Stir and heat until combined and cheese is melted.
    6) If the soup is too thick, add 1 cup water or milk at a time until desired consistency.

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    Taco Salad

    [LEFT]Taco Salad
    Ingredients:
    3 head of lettuce
    1 onion - diced
    1 large can black olives; diced
    1 large can kidney beans with sauce
    1 large bag Nacho Chips - crushed
    2 to 3 diced tomatoes
    1 large jar catalina or french salad dressing
    2 lbs ground beef - browned fine
    2 pkgs Taco Seasoning
    1 large package Shredded Cheddar Cheese

    Directions:
    1) Brown beef and drain fat. Mix in taco seasoning.
    2) In a very large bowl, combine all the ingredients and toss with the salad dressing.
    3) Serve immediately and serve cold.
    NOTE: DO NOT COMBINE UNTIL READY TO SERVE OR CHIPS AND LETTUCE WILL BE SOGGY[/LEFT]

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