Chicken Enchilada Soup

This turned out really really good. I wish now I'd doubled the batch so I would have had more to freeze for later.

Chicken Enchilada Soup

1 can Bush's Dark Red Kidney Beans (15 ounce) rinsed and drained
1 can Diced Tomatoes (14.5 ounce)
1 can Whole Kernal Corn (10 ounce)
1/4 cup dehydrated onion flakes
1 can Red Enchilada Sauce (10 ounce)
1 can Cream of Chicken soup, condensed (10.75 oz)
1 cup 2% low-fat milk
shredded Pepper jack cheese (4 ounces)
8 ounces boneless skinless chicken breast


In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it's all cooked.

Serves 6.

Per serving: 245 Calories; 5g Fat (20.6% calories from fat); 14g Protein; 27g Carbohydrate; 8g Dietary Fiber; 19mg Cholesterol; 400mg Sodium.

Creamy Pasta Bake

1 pound pasta
1 can Hunt's Garlic & Herb Spaghetti Sauce, cooked
1 cup light sour cream
10 ounces frozen chopped spinach, thawed, drained
1/2 cup Kraft Parmesan & Romano Cheese, grated

1. Preheat oven to 375 degrees F. Mix all ingredients until well blended.
2. Spoon into 13x9-inch baking dish.
3. Bake 25 minutes or until heated through.

Serves 6. Per serving: 424 Calories; 9g Fat (22.0% calories from fat); 12g Protein; 60g Carbohydrate; 6g Dietary Fiber; 3mg Cholesterol; 50mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Sticky Chinese Chicken

1/3 cup Mrs. Cu, finely crushed
1 tablespoon cornstarch
2 teaspoons light soy sauce
1 pound boneless skinless chicken breasts, cut into 1" pieces
1 tablespoon canola oil

1. In a large bowl, whisk crouton crumbs and cornstarch. Stir in the soy sauce. Add chicken and tosss until completely coated. Cover; refrigerate for at least 30 minutes.

2. Heat the oil in a large nonstick skillet over medium heat. Add chicken and cook, covered, for 20 to 25 minutes until nice and crispy and cooked through. Turn about 4 or 5 times during cooking to avoid burning. Drain on paper towels.

3. Serve immediately with additonal soy sauce, chopped scallions, cooked rice, and steamed sugar snap peas, if desired.

Serves 4. Per serving: 164 Calories; 5g Fat (27.6% calories from fat); 26g Protein; 2g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 175mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

Overnight Stuffed French Toast

1 pound French bread (16 oz.) cut into 20 slices
8 ounces reduced-fat cream cheese (8 oz.) cut into 1/4" thick slices
3 Cups Egg Substitute
2 Cups 2% low-fat milk
1 teaspoon Vanilla Extract
1/3 Cup Sugar Free Maple Syrup
1/2 tsp cinnamon

1. Spray a 9X13 baking dish with non-stick cooking spray. Layer 10 slices of bread in the bottom of the baking dish (You may need to cut some to fit). Top the bread evenly with cream cheese slices, then place the remaining bread slices on top.

2. In a large bowl, wish together the egg substitute, milk, vanilla, syrup and cinnamon. Pour over the bread to evenly coat. Cover with plastic wrap and refrigerate for 8 hours or overnight.
Remove from the refrigerator and let stand at room temperature for 15 minutes while the oven preheats to 350 degrees. Bake for 1 hour or until liquid is absorbed and the French toast is set in the center. If the top gets too brown, lay a sheet of foil over the baking dish. Cut into 9 pieces. Serve with syrup if desired.

Serves 9. Per serving: 353 Calories; 16g Fat (41.0% calories from fat); 18g Protein; 33g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 636mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

Hamburger Casserole

8 ounces cooked ground beef, 95% lean
1/2 pound pasta, corkscrew or macaroni cooked
1 can Flavorite Diced Tomatoes
8 ounces Flavorite Light Cream Cheese
onion diced
celery diced
red pepper diced
1 teaspoon worcestershire sauce
Garlic salt and pepper to taste
1/2 cup Sargento Reduced Fat Mild Cheddar Cheese

Brown ground beef with veggies, mix in half of cubed cream cheese, tomatoes, and spices. Transfer to cassarole dish, top with other half of cream cheese cubes and shredded cheddar. Bake until cheese is bubbly, about 20 minutes at 350.

Serves 4. Per serving: 541 Calories; 20g Fat (40.0% calories from fat); 24g Protein; 43g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 3 Grain(Starch); 0 Other Carbohydrates.

Crockpot Cheesy Ravioli

1/2 tablespoon oil
1 garlic clove, minced
1 jar four cheese pasta sauce (26 ounce)
1/2 teaspoon italian seasoning
1 cup mozzarella cheese, shredded
1/4 cup onions, chopped
1/2 can tomato sauce (15 ounce)
1 package frozen beef ravioli (25 ounce)
( or chicken tortellini, or cheese ravioli )

1. 1 Spray crock pot with cooking spray.

2 In a large skillet heat oil over medium heat, add onion and garlic
and cook for 4 minutes stirring occasionally.

2. 3 Stir in pasta sauce, tomato sauce and Italian seasoning.

3. 4 Place 1 cup of sauce in crock pot.

4. 5 Add 1 package of the ravioli, top with 1 cup of the cheese.

5. 6 Top with remaining package of ravioli and 1 cup cheese.

7 Pour remaining sauce over the top.

8 Cover and cook on low for 5-6 hours.

Serves 4.

Creamy Parmesan Orzo

1 Tbsp butter
1 C orzo
1 ¼ C fat-free, low-sodium chicken broth
1 ¼ C water
¼ C (1 oz) grated fresh parmesan
2 Tbsp chopped fresh basil
¼ tsp salt
¼ tsp freshly ground black pepper
4 tsp pine nuts, toasted (optional, not figured into nutritonal info)

Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water, bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat, stir in cheese, basil, salt and pepper. Sprinkle with pine nuts. Serve immediately.

Makes 4 servings. Per serving: 182 Calories; 4g Fat (17.8% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 32mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 1/2 Fat.

Crockpot Sour Cream Salsa Chicken

12 ounces skinless boneless chicken breast
1 pkg taco seasoning mix
1 cup Salsa
2 Tablespoons cornstarch
1/4 cup light sour cream

1. Spray crockpot with cooking spray. Add the chicken breasts. Sprinkle with taco seasoning and salsa. cook on low for 6 to 8 hours.
When ready remove the chicken from the pot. place about 2 tablespoons of corn starch in a small amount of water and stir well. Stir the cornstarch mixture in to the salsa sauce. Stir in the sour cream.

2. Let the sauce warm up and serve when hot.

Makes 4 servings. Per serving: 189 Calories; 2g Fat (9.1% calories from fat); 28g Protein; 13g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 941mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

Fish & Chips

Untried, but putting it here so I don't forget I'm wanting to try it.

1 cup all-purpose flour
1 teaspoon salt
1 large egg, separated
1/4 cup light beer, preferably flat and at room temperature
1/4 cup 1% low-fat milk
2 pounds russet potatoes
Peanut oil or lard
2 pounds cod fillets, cod, flounder, or sole
Malt vinegar (optional)
Salt

1. About 1 hour before you plan to fry the fish, make the batter. Mix flour and 1 teaspoon salt in a mixing bowl. In another bowl, stir together egg yolk, beer, and milk. Pour this into the dry ingredients, stirring (but not beating) the mixture well with a wire whisk. Cover and chill 30 minutes.

Cut the potatoes into 3- by 3/8-inch sticks and place them in a bowl. Cover with cold water, and stir them a bit to help remove the excess starch.

2. Pour oil to a depth of 3 or 4 inches in a stockpot or Dutch oven; place it over medium-high heat, and heat it to 375°. Preheat the oven to 200°. Place a wire rack on a baking sheet and set it in the oven.

3. Drain the potatoes well, rinse them under running water, and lay them out on a terry cloth towel, patting them completely dry. When the oil reaches 375°, fry the potatoes, in batches, until they are thoroughly browned, 8 to 10 minutes. Do not crowd the pot, and carefully maintain the temperature at 375°. As they are finished, transfer the potatoes to the wire rack to drain and stay warm.

4. While the last batch of potatoes is frying, beat the egg white to soft peaks and gently but thoroughly fold it into the batter. Rinse the fish fillets and pat them dry. Using tongs, drop several pieces of fish into the batter, then transfer them to the hot oil to fry. Each batch will take about 4 minutes. Remember to maintain the heat at 375°. Serve hot, and pass malt vinegar and salt.

Makes 4 servings. Per serving: 508 Calories; 3g Fat (6.2% calories from fat); 50g Protein; 66g Carbohydrate; 4g Dietary Fiber; 151mg Cholesterol; 695mg Sodium. Exchanges: 4 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Non-Fat Milk; 0 Fat.

Overnight Crockpot Oatmeal

2 apples, peeled, cored and sliced
1/3 cup brown sugar
4 cups water
2 cups old-fashioned uncooked oatmeal
2 teaspoons cinnamon
1 teaspoon salt

1. Mix brown sugar and cinnamon with apple slices, coating apples. Mix oatmeal with water and salt. Put apples in bottom of crockpot and pour oatmeal mixture on top. Do not stir. Cover and cook overnight on LOW (8 to 9 hours).

2. In the morning, stir thoroughly. Serve with milk and additional brown sugar.

Serves 8. Per serving: 122 calories; 1g Fat (10.1% calories from fat); 3g Protein; 25g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 273mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.

Pork Chop Potato Bake

1/2 pound boneless pork chops
1/2 can Campbell's Cream of Mushroom Soup, Condensed
1/4 cup 2% low-fat milk
1/4 cup light sour cream
10 ounces potatoes, shredded
1/2 cup cheddar cheese, shredded
2 tablespoons dehydrated onion flakes

1.Preheat oven to 350. Spray skillet with cooking spray. Add pork chops and brown. Drain on paper towels.

2. In medium bowl, combine soup, milk, sour cream, and salt and pepper to taste. Stir in potatoes, ½ cup cheese, and onion. Spread in bottom of 9X13 pan. Arrange pork chops over mixture. Cover pan and bake for 40 minutes. Remove cover and top with remaining cheese. Bake uncovered 5 more minutes or until cheese is melted.

Salisbury Steak

We all LOVE this one... it's just so good.

Salisbury Steak

1 pound ground beef, 95% lean
1 envelope Lipton Onion soup mix
1/4 cup seasoned bread crumbs
2 tablespoons 1% low-fat milk
2 tablespoons all-purpose flour
cooking spray
1 can Campbell's Cream of Mushroom Soup, Condensed
1 package Brown Gravy mix
3/8 cup water

1. In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 4 patties.
2. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of mushroom soup, brown gravy mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

**Note: If you want to prepare this in the oven, place meat into 9"x9" casserole dish and pour gravy over the top. Cover with foil and bake at 350 for 30 minutes.

Baked Swiss Chicken

1 lb boneless skinless chicken breasts, in 4 pieces
4 slices swiss cheese
1 can cream of chicken soup
¼ cup milk
1 cup stuffing mix
½ stick butter, melted

1. In a 9x 9 GREASED PAN.

2. Top each chicken w/slice of cheese.

3. Mix soup & milk together. Pour over chicken.

4. Sprinkle stuffing mix over soup and drizzle w/butter.

5. 350 degree oven – uncovered – 50 to 55 minutes

Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

Base:
2 1/4 c white whole wheat flour
3/4 c sugar
3/4 c cold butter/marg
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (i omit)
3/4 c sour cream (light or yogurt)
1 egg beaten until lightly fluffy
1 1/2 tsp almond extract
FILLING:
1 light cream cheese (8oz)
1/2 c sugar
1 egg
1 tsp almond extract
1/2 c raspberry jam
1/2 cup fresh raspberries (optional) (1/2 to 1)
1/2 c slivered or sliced almonds

1.
Directions
Use a 9-in. spring form pan, lightly greased w/non-stick spray. Pre heat oven to 350*.

2. Base:
In large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To remaining crumbs, add baking powder, soda, salt, STIR, add sour cream, egg, and almond extract; mix well; spread in the bottom and 2 in. up sides of prepared pan.

3. FILLING:
In small bowl, beat cream cheese, sugar and egg, mix in almond extract; spread raspberry jam over base, sprinkle fresh raspberries over jam, pour cream cheese mixture over jam/berries. Sprinkle with set aside crumbs and sliced almonds.

4. Bake at 350 degrees for 55-60 min. Let stand 15 min., carefully run a thin knife around edges to loosen from pan. Remove pan side and let cool.
If keeping for several days, store in refrigerator due to the cream cheese.

Chicken Posole

Chicken Posole

2 Cans hominy (14 1/2 oz.) drained
4 ounces chopped green chiles, undrained
1 Medium dehydrated onion flakes
2 Cloves Garlic, minced
1 pound boneless skinless chicken breasts, skinless chicken breasts cut into 1 inch pieces
1 can tomatoes (14 1/2 oz.) undrained and cut up
2 can fat-free chicken broth (14 1/2 oz.)
1 tsp dried Oregano, crushed
½ tsp Ground cumin
2 tbsp Fresh cilantro, snipped - I omit

1. Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in slow cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in Cilantro. Garnish each serving with the fat-free sour cream, if desired.

Per serving: 142 calories, 2 g fat, 2 g fiber

Beef & Barley Soup

Yep. Another Crockpot recipe :)

Beefy and Barley Soup

1 1/4 pounds chuck roast, cubed
3 T vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
3 cans beef broth (10.5 ounce)
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped - I omit
1/4 cup dried parsley
1 cup barley
1 teaspoon dried thyme


In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.

Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Makes 10 servings at 229 calories, 9 g fat, 5 g fiber.

Cranberry Dream Pie

I made this last year for Thanksgiving, and it was gone FAST. Can't wait to make it again this year.

Cranberry Dream Pie

• 3/4 cup sugar
• 2 teaspoons cornstarch
• 1/4 cup cold water
• 2 cups fresh or frozen cranberries
• 2 (3 ounce) packages cream cheese, softened
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup whipping cream, whipped
• 1 (9 inch) baked pie shell or graham cracker crumb crust

1. In a saucepan, combine sugar, cornstarch and water until smooth. Add cranberries. bring to a boil; boil and stir for 2 minutes. Reduce heat; cook until berries pop, about 5 minutes. Set aside. In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until fluffy. Fold in whipped cream. Spread evenly into pie shell. Top with the cranberry mixture. Chill for at least 4 hours. Store in the refrigerator.

Broiled Parmesan Tilapia

1/2 cup shredded parmesan
3 tablespoons Best Foods Light Mayo
2 tablespoons lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

1.
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.


3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Serves 8.

Per Serving: 154 Calories; 5g Fat (96.3% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber

Chocolate Chocolate Brownie Bites

These are amazingly good. Bit of a pain to make but worth it. WAY better than any brownie mix, too.

Chocolate Chocolate Brownie Bites

Butter-flavored cooking spray
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
8 large egg whites
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon baking powder
1 teaspoon salt
2 oz semisweet chocolate chips, 1/2 cup mini chocolate chips

1.
. Preheat the oven to 350°F. Thoroughly mist two 12-cup nonstick mini-muffin tins with spray.

2. 2. Use a sturdy whisk or spatula to mix the applesauce, vanilla, egg whites, and sugar in a large mixing bowl until well combined. Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir until just combined and no lumps remain. Working in batches, fill each cup until just barely full. Sprinkle about one-fourth of the chips evenly over the brownies in each of the tins. Bake for 12 to 16 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are okay).

3. 3. Transfer the tins to a cooling rack and cool for 5 minutes. Use a butter knife to gently lift the brownies from the muffin tins (if they stick, carefully run the knife around the edge of each cup). Cool on the rack for another 10 minutes. Repeat with the second half of the batter and the remaining chips.

Per Serving: 52 Calories; 1g Fat (9.1% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber

Zucchini Lasagna

The sauce on this one takes some time, but its worth it. Using a jarred sauce is a lot easier though. Nutritional info is for this recipe exactly as its shown.

Zucchini Lasagna

3 cloves garlic, minced
1/4 cup dehydrated onion flakes
1 teaspoon olive oil
salt and pepper, to taste
28 fluid ounces canned crushed tomatoes
2 tablespoons chopped fresh basil
3 medium zucchini, sliced 1/8" thick
15 ounces Precious Low-Fat Ricotta Cheese
16 ounces Sargento Reduced Fat Mozzarella cheese, shredded
1/4 cup Stella Shredded Parmesan
1 egg
4 medium zucchini, sliced 1/8" thick

In a medium sauce pan, add olive oil and saute garlic and onions about 2 minutes. Add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8" thick slices, add salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
Preheat oven to 350°.

In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

Serves 8.

Per Serving: 259 Calories; 12g Fat (56.9% calories from fat); 5g Protein; 15g Carbohydrate; 4g Dietary Fiber

Ranch Potatoes (Crockpot)

This makes a great side. Very easy, too. Always a bonus.

Ranch Potatoes

1/2 cup low-fat sour cream
1/8 c dehydrated onion flakes
1 can Campbell's Cream of Mushroom soup, Condensed
1 package ranch dip mix
20 ounces frozen country style hash browns, thawed

Mix all ingredients together and cook on low for 3-4 hours or until potatoes are tender.

Serves 6.

Per Serving: 205 Calories; 7g Fat (76.7% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber

Italian Meatloaf

1/2 cup Sargento Reduced Fat Mexican Cheese Blend
1/2 cup Sargento Reduced Fat Mozzarella cheese
1 tablespoon dried parsley
1/4 tsp black pepper
1/3 cup dehydrated onion flakes
1/2 cup Flavorite Bread Crumbs, regular
1.5 lbs 93/7 ground beef
1 tsp dried oregano
1/4 cup egg substitute
1/4 tsp Italian seasoning
8 ounces tomato sauce


Preheat oven to 350. Mix first two ingredients and set aside. Mix all remaining ingredients. Press into a loaf pan and glaze with ketchup and mustard mixture. Bake for 1 1/2 hours or until it reaches a temperature of 170 degrees in the center.

Serves 8.

Per Serving: 299 Calories; 14g fat (55.5% calories from fat); 20g Protein; 5g Carbohydrate; 2g Dietary Fiber

Eggplant Parmesan

2 eggplant, peeled and thinly sliced
2 eggs, beaten
1 cup regular
24 ounces Newman's Own Marinara Sauce, divided
16 ounces reduced fat mozzarella cheese, shredded and divided
1/2 c parmesan cheese, divided
1/2 teaspoon dried basil

Preheat oven to 350 degrees F (175 degrees C).

Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

Bake in preheated oven for 35 minutes, or until golden brown.

Serves 8.

Per Serving: 331 Calories; 11g Fat (93.7% calories from fat); 2g Protein; trace Carbohydrate; 4g Dietary Fiber

Best Ever Baked Chicken

I LOVE this. I was hesitant for quite a while to use crushed corn flakes as a coating because I can't stand it on tuna noodle casserole, but I'm glad I did. For an oven-baked chicken, this is surprisingly crispy.

Best Ever Baked Chicken

1 pound boneless skinless chicken breasts
1/4 cup Hidden Valley Fat Free Ranch Dressing
1/2 cup corn flakes, crushed
1/2 cup shredded parmesan
1 teaspoon cracked black pepper
1 tablespoon sage
1/2 teaspoon salt

Marinate the chicken in the ranch dressing overnight (or for at least 4 hours).

Preheat the oven to 450 degrees F (230 degrees C).

Combine the bread crumbs, Parmesan cheese, black pepper, sage and salt and mix well. Coat the marinated breasts in the breading mixture and place in a 9x13 inch baking dish. Bake in the preheated oven for 20 minutes, then REDUCE HEAT to 350 degrees F (175 degrees C) and bake for 30 minutes or until done and juices run clear.

Serves 4.

Per Serving: 204 Calories; 5g Fat (27.2% calories from fat); 27g Protein; 4g Carbohydrate; 1g Dietary Fiber

Beef Broccoli

Beef Broccoli

2 tablespoons soy sauce
2 tablespoons italian salad dressing
1 teaspoon cornstarch
1 tablespoon minced garlic
3/4 pound round steak, cut into strips
6 cups water
5 pieces beef bouillon cubes
4 ounces linguine, uncooked
1/2 cup beef broth
1 cup fresh mushrooms, sliced
1 pound broccoli, separated into florets

In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, and garlic. Place steak strips in the mixture to marinate for 15 minutes.

While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.

Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.

Serves 4.

Per Serving: 354 Calories; 15g Fat (38.0% calories from fat); 25g Protein; 30g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 1571mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.

Fried Chicken w/ Gravy

Favorite way to make fried chicken. I haven't tried another variation for quite a while now since using this flour blend to coat my chicken pieces, actually. Its not easy to tell this one is as low fat as it is :) Always a bonus when serving the kids and family.

Fried Chicken w/ Gravy

2 1/4 lb boneless skinless chicken breasts
1/2 c all-purpose flour
1 tsp salt
1/4 tsp black pepper
1 tsp paprika
3 tbsp cooking oil
1 cup evaporated skim milk
1 cup fat-free chicken broth

Rinse chicken pieces; pat dry with paper towels.

In a plastic bag combine flour, salt, paprika, and pepper. Add a couple chicken pieces at a time to the bag; shake to coat. Remove chicken from bag, shaking off excess coating in the bag. Reserve remaining flour mixture. Reserve flour mixture.

In a 12-inch skillet heat cooking oil. Add chicken and cook, uncovered, over medium heat for 10-15 minutes, turning to brown evenly.

Reduce heat; cover tightly. Cook 30 minutes. Uncover and cook 10-15 minutes more or til chicken is tender and no longer pink. Drain chicken on paper towels. Keep warm.

Pour fat from skillet and discard.

For gravy, in a small bowl slowly stir milk into reserved flour mixture. Stir in chicken broth. Add mixture to skillet. Cook and stir til thickened and bubbly. Cook and stir 1-2 minutes more. Serve gravy over chicken.

Serves 6.

Per Serving: 323 Calories; 9g Fat (25.9% calories from fat); 45g Protein; 13g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 599mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat.

Beef Tips & Gravy (Crockpot)

SIMPLE simple recipe :)

Beef Tips & Gravy

1 lb beef stew meat, cut into bite sized pieces if necessary
1 envelope Lipton onion soup mix
3 cans beef gravy

Place meat in slow cooker. Top with soup mix and gravy; stir til combined. Cook on low 6 hours.

Serve over pasta or rice.

Makes 4 servings.

Per Serving: 279 Calories; 10g Fat (41.5% calories from fat); 26g Protein; 5g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 938mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Fat.

Cream Cheese Chicken (Crockpot)

Cream Cheese Chicken

1 lb boneless skinless chicken breast
1 envelope dry italian dressing mix
1/4 cup water
8 oz light cream cheese, softened
1 can cream of mushroom soup
4 oz jar sliced mushrooms

Place chicken in crock pot. Mix dressing mix with water, pour over chicken and cover. Cook on low for 3 hours. Mix together soup and cream cheese. Stir in mushrooms. Pour over chicken; cover. Cook on low another hour or until chicken juices are clear.

Stir sauce together til combined, then serve over pasta or rice.

Makes 4 servings.

Per Serving: 324 Calories; 15g Fat (46.0% calories from fat); 33g Protein; 7g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 1153mg Sodium. Exchanges: 4 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.

Crockpot Rotisserie Chicken

I have been making my roasted chicken this way for years. The chicken comes out moist, the skin comes out crispy - what's not to love?

Crockpot Rotisserie Chicken

1 whole chicken, cleaned and patted dry with paper towels
Lawry's Seasoning Salt
Aluminum foil

Roll pieces of foil into balls and then place in the bottom of the crockpot. Liberally cover chicken with seasoning salt, and put in the crockpot on top of the foil, breast side up. Cover and cook on high for 4-5 hours or til done.

Cooking on high ensures a nice crispy crust. Do not cook on low.

Remove chicken CAREFULLY from crockpot at the end of cook time, and allow to rest 5-10 minutes before carving.

I do not have the nutritional info on this.

Roast Beef Stew

I love this stew. It's the perfect way to use up leftover roast beef, although there are times I cook a chunk of beef the day before just so I can make this stew the next day.

Roast Beef Stew

1/2 lb cooked roast Beef
1 cup carrots, diced
1 cup celery, diced
2 1/2 cups potatoes, peeled and diced
sweet red peppers, in strips
1 can Campbell's Tomato soup, condensed, condensed
parsley
3/4 cup water
1/8 tsp black pepper
12 ounces Heinz Home Style Savory Brown Gravy

1. Spray crockpot with non-stick cooking spray.
Place Roast, carrots, celery, onion, potatoes and red pepper in bottom.

2. In separate bowl, mix tomato soup, parsley, water, black pepper and gravy. Pour over vegetables and mix to combine.

3. Cover and cook on low for 6-8 hours.
Mix well before serving.

Serves 4

Per Serving: 307 Calories; 6g Fat (30.9% calories from fat); 4g Protein; 26g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 543mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0 Fat.

Smothered Buttermilk Chicken - Crockpot

This is one of those nice comfort foods. There aren't a whole lot of spices used here, but its satisfying all the same. This goes good onto mashed potatoes, pasta, or rice. I serve this with biscuits when I'm feeling energetic, white bread and butter when I'm not.

Smothered Buttermilk Chicken

12 ounces boneless skinless chicken breasts
3 medium carrots, sliced
onion, chopped
1/2 cup water
Country Crock Light 2 tablespoons
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 package Chicken Gravy Mix, nice seasoning blend)
1/3 cup buttermilk
2 teaspoons flour
1 cup frozen peas

1.
In a 4 to 6 quart crock pot, combine chicken, carrots, onion, water, butter, salt, pepper and bay leaf; mix well.

2. Cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.

3. About 20 minutes before serving, stir gravy mix into crock pot. Remove and discard bay leaf.

4. In a measuring cup, blend buttermilk and flour until smooth. Stir flour mixture and peas into chicken; mix well.

5. Cover, increase heat to high; cover and cook an additional 25-20 minutes or until peas are cooked.


Per Serving: 180 Calories; 1g Fat (7.6% calories from fat); 23g Protein; 18g Carbohydrate; 4g Dietary Fiber; 50mg Cholesterol; 354mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat.

Baby Bash Ribs

The name is rather silly, but as its someone I actually know of, I've kept it the way I found it. Besides, who doesn't need a little hiphop in their dinner :)

Baby Bash Ribs

1 pound boneless pork center ribs, rinsed and patted dry

R U B
1/2 packet powdered ranch dip mix (1 ounce)
1 tablespoon paprika
1/2 tablespoon cracked black pepper

S A U C E
1/2 bottle Kraft Barbeque Sauce, Hickory Smoke (18 ounces)
1/2 packet powdered ranch dip mix
1/2 tablespoon molasses
1/2 teaspoon hot pepper sauce

1.
Preheat oven to 325°F. Rinse ribs and pat dry
with paper towels.

2. In small bowl, combine Ranch mix, paprika and
black pepper. Rub ribs with seasoning mixture
and place in shallow roasting pan; set aside.
In a medium bowl, stir together remaining
ingredients; pour sauce over ribs. Cover
with foil and roast in preheated oven for
2 to K hours. Remove from oven and
let stand 10 minutes.

3. Skim fat from sauce; set aside. Cut ribs
into serving portions and serve with sauce
on the side.

Angelfood Banana Split Cake

Angelfood Banana Split Cake:

6 ounces angel food cake cubes
2 packages Jell-O Pudding Mix - Sugarfree/Fatfree Vanilla
3 cups 1% low-fat milk
15 ounces crushed pineapple in juice
2 whole bananas
18 whole strawberries
8 ounces Cool Whip Lite®
1 Tablespoon Hershey's Chocolate Syrup

In a 13x9 cake pan cut up angel food cake. Mix 2 packages of pudding with 3 cups of milk. Pour over cake and chill until set. Place drained crushed pineapples over pudding. cut up strawberries and bananas and layer on crushed pineapple. Spread cool whip on top.

Serves 15

Per Serving: 137 Calories; 3g Fat (19.1% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 94mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Crockpot Salisbury Steak

I love this recipe. I serve it over mashed potatoes, and with a veggie on the side.

Crockpot Salisbury Steak

1 pound ground beef, 95% lean
1 envelope Lipton Onion soup mix
1/4 cup seasoned bread crumbs
2 tablespoons 1% low-fat milk
2 tablespoons all-purpose flour
cooking spray
1 can Campbell's Cream of Mushroom Soup, Condensed
1 package brown gravy mix
3/8 cup water

1. In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 4 patties.

2. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. In a medium bowl, mix together the cream of mushroom soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Serves 4.

Nutritional info per serving: 433 Calories; 7g Fat (41.2% calories from fat); 12g Protein; 9g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 236mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 0 Fat.

3 Envelope Pot Roast

I received a new slow cooker for Christmas - one of my I own. It is a Hamilton Beach Programmable 6 qt Slow Cooker, and I think I'm in love. Today is the first time I've used it, and so far, so good. I have a a recipe program called Mastercook that lets me save recipes quickly, so I'll be posting recipes in that format with exact amounts used to allow me to post exact nutritional information for each recipe.

3 Envelope Pot Roast

1 envelope ranch dip mix
1 envelope Good Seasons Italian salad dressing mix
1 envelope brown gravy mix
1 cup water
1 lb 13 oz beef rump roast
1 pound baby carrots
22 ounces red potatoes, quartered

Put veggies in the bottom of the pot, and beef on top. In a separate bowl, mix together water and seasoning packets. Pour over veggies and cook on low for 7-8 hours.

Makes 8 servings

312 Calories; 16g Fat (49.3% calories from fat); 18g Protein; 20g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 397mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

First Post

Its been YEARS since I've blogged. I'm a bit rusty. I intend to post only recipes that I've tried and either loved, or my family has loved. My family consists of my 2 boys, hence the 'nick' and 'gabriel' of my addy. They are 7 and 4 years old. We live together with my parents. I'm also a full-time college student. I lost my husband to leukemia 4 years this april, so that might occassionally come up from time to time.

I've created this site from being asked often for recipes from both my family members, friends, and online buddies. Rather than email people, its gotten to the point where its just easier to start a blog :)

Happy cookin'.