Loaded Cauliflower Casserole

Great for Low Carbers - Just like mac and cheese without the pasta

2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterrey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterrey Jack, cream cheese, and heavy cream.
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain any liquid from steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

Country Fried Steak

6 3-ounce cube steaks
Salt & pepper
Salt and pepper cube steaks. Set aside.

½ cup milk
2 eggs

In a medium bowl or a large zip top bag, combine ½ cup milk and eggs.

1 sleeve saltine crackers
1 cup flour
½ teaspoon baking powder
2 teaspoons salt
1 teaspoon pepper
½ teaspoon cayenne pepper

In a pie plate or a large zip top bag, crush crackers to fine crumbs then add the flour and the spices. Dredge cube steak in cracker crumb mixture, then egg mixture then cracker crumb mixture. Repeat until all cube steaks are covered. Heat 3 cups of oil in a large skillet and fry steaks for 10 minutes. Turn over and cook an additional 5 minutes. Remove steaks from oil and drain. Place steaks on a plate and keep warm in a 225 degree oven. Pour all oil off but 1 tablespoon and the cooked bits to be used for the gravy.

4 cups milk
¼ cup flour
1 teaspoon salt
½ teaspoon pepper

Combine milk, flour and salt & pepper. Stir well and pour into the skillet with the 1 tablespoon of oil and the cooked bits. Heat and stir until thickened. Serve over meat and with mashed potatoes.

Potato Salad

Prep: 25 minutes
Cook: 10 minutes
Chill: Several hours


1 large head cauliflower, chopped
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tbsp. Hellmann's/Best Foods Dijonnaise
1/2 envelope dry ranch dressing/dip mix
2 tbsp. fat-free non-dairy liquid creamer
1/4 tsp. salt
6 hard-boiled egg whites, chilled and chopped
2 celery stalks, diced
1 cup diced red onion
1/4 cup chopped chives
3 tbsp. seasoned rice vinegar
2 tbsp. chopped dill
2 tbsp. chopped parsley, plus more, for optional garnish
Optional garnish: paprika

Place cauliflower in a large microwave-safe bowl with 1/3 cup water. Cover and microwave until soft, 6 - 8 minutes. Once the bowl is cool enough to handle, drain any excess water.

Put 2 cups of the cauliflower in a blender or food processor. (Set aside the bowl of remaining cauliflower.) To the blender, add mayo, sour cream, Dijonnaise, dressing/dip mix, creamer, and salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside. To the bowl with the remaining chopped cauliflower, add all remaining ingredients. Add pureed mixture from the blender and lightly stir to coat.

Refrigerate for several hours before serving. Garnish with paprika and additional parsley, if you like. Mmmmm!

MAKES 10 SERVINGS

Healthy Chocolate Peanut Butter Swirl Fudge

Ingredients:
1/2 cup coconut oil
1/2 cup honey
1/2 cup + 2 tbsp cocoa powder
2 tbsp peanut butter, plus more for the swirl

Directions:
1. Line a loaf pan with parchment paper
2. Warm up the coconut oil in the microwave for 15 seconds to make sure it is in liquid form. Stir in the honey. Next, stir in the cocoa powder and peanut butter until well combined. Pour into the prepared loaf pan.
3. Drop a few spoonfuls of peanut butter on top of the fudge and, using a knife, swirl it into the fudge. Place in the freeze for 15-20 minutes. Serve cold or re-freeze to store for a later time.

ITALIAN BAKE

Want to feed some hungry folks? Throw this together & make a salad & garlic bread. Dinner's done.

3 pounds chicken breasts (cooked & cut into bite size pieces)
6 Italian sausage links
2 jars or spaghetti sauce (I use Hunt's in the can - cheaper & just as good!)
1 pound of pasta, penne, macaroni, shells or what ever you like
1 large package of pizza cheese
1 onion
2 large bell peppers - red & green, cut into chunks

Cut up chicken, onion, peppers and sausage.
Boil pasta and drain (don't over cook)
Mix pasta, sausage, onion, peppers, chicken and sauce.
Put in a large deep dish. If it won't all fit, make a little side dish to freeze for lunch later.
Top heavily with cheese.
Bake at 325 degrees for about 45 minutes or until golden and bubbly

Eat All Day Soup

1/2 cup onion chopped
1 can chicken broth
1can fire roasted garlic diced tomatoes
1can diced tomatoes garlic and basil (or Italian style)
1can cut green beans
1can green peas
1 can corn(or fresh)
3 or 4 small potatoes- I use yukon gold
1/2 bag slaw mix (carrot and cabbage)
salt and pepper
add jalapeno if you like heat
substitute veggies as desired but DO use the fire roasted tomatoes!

Put all ingredients in a big pot and bring it to a boil and then simmer until the potatoes are tender.

Homestyle Chicken and Biscuits

ingredients:

1 can(10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cupmilk
3/4 cupshredded Cheddar cheese
1/4 tsp.ground black pepper
1 bag(16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cans(4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water , drained
1 pkg.(7.5 ounces) refrigerated biscuit (10 biscuits)

directions:

1. Heat the oven to 400 degrees F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.
2. Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.
3. Bake for 15 minutes or until the biscuits are golden brown.

tip:
Use the downtime while this one-dish meal is in the oven to make a fresh tomato salad: slice some tomatoes and drizzle them with balsamic vinegar and olive oil.

Heirloom Cantaloupe Salsa

Prep time: 5 mins
Total time: 5 mins
Serves: 4

Sweet & savory, crisp and refreshing, this recipe works well as a salsa with crudite or atop a spicy, fresh, grilled fish or chicken.
Ingredients

1 small heirloom cantaloupe, cubed
1 large peach, cubed
1/4 small red onion, diced
1 small lime, juiced
1 tablespoon fresh mint leaves
Freshly ground black pepper, or cayenne for heat, to taste

Instructions

Mix all together in ceramic or glass bowl.
Tightly cover and refrigerate at least one hour before serving.

Zucchini, Squash, Onion and Cheese Casserole

Ingredients:

2-3 T Olive oil (plus tiny bit more for drizzling at the end)
1 medium onion, sliced thin
3 cloves garlic, finely diced
1 medium zucchini, ends cut off and thinly sliced into circles
1 medium summer squash, ends cut off and thinly sliced into circles
pinch of freshly grated nutmeg
2 cups shredded white cheddar cheese
1/2 cup Rosemary Asiago Cheese (or other cheese of choice)
1/3 +1/4 cup panko crumbs
Grated Parmesan for dusting on top
Salt and pepper to taste
Fresh chopped Italian Parsley for garnish (optional)

Directions:

Heat olive oil in a large pan over medium heat, add garlic and onion and saute up, stirring occasionally (careful not to burn the garlic) until softened about 6-8 minutes.

Add zucchini and squash to the same pan and continue cooking, stirring occasionally until softened, about 12 minutes.

Add fresh grated nutmeg, pinch of salt and pepper and stir in well.

Remove from heat and place contents of the pan into a large bowl to let cool slightly.

Preheat oven to 375.

Stir in your 2 1/2 cups cheese and 1/3 cup panko until well combined.

Add contents of bowl to a glass casserole dish (8x8) At this point taste test for salt and pepper - add some only if needed.

sprinkle the top with the remaining panko and Parmesan cheese.
Drizzle with just a touch of olive oil.

Place in the oven and bake about 10 minutes or until is gets bubbly around the edges.

Turn on broiler and broil (keeping a close eye) an additional 3-4 minutes until slightly browned on top.

Remove from the oven and let sit about 10 minutes before serving.

Garnish with fresh chopped Italian parsley and enjoy!

Cilantro Chili Chicken Skewers

 

2 pounds boneless/skinless chicken thighs or breast meat
1/4 cup extra virgin olive oil
6 cloves garlic, minced
3/4 bunch fresh cilantro (save remaining for garnish)
1 teaspoon salt & pepper
Sweet chili sauce for basting


Cooking Process:
Soak skewers in water for 20 minutes to prevent burning.
Cut chicken into 1" cubes and place into bowl. Add olive oil, garlic and cilantro in a food processor and pulverize. Pour the marinade into the bowl with the chicken, add teaspoon of salt and pepper and marinate overnite if possible.
Preheat the grill to medium heat and coat with oil. Remove chicken from the refrigerator and put 5-6 pieces of chicken on each skewer. Cook for 4-5 minutes on each side. Brush chili sauce on chicken just before done cooking to create a nice glaze.

HRIMP and CRAB ETOUFFEE

 

2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon Granulated Garlic
2 1/2 cup chicken broth
1/4 cup flour
3 tablespoons lemon juice
1/8 teaspoon Cayenne Pepper, or to taste
2 teaspoons Tabasco sauce
1 1/2 lb shrimp, peeled and deveined
1 1/2 lb lump crabmeat
1/4 cup green onions, chopped
1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley

3 cups cooked Basmati or brown rice

In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.

Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
Serve over rice.
Makes 8 servings

*Scoop your rice into a flat-bottom cup, press down to mold, then put it on the plate. Makes a nice fancy presentation!

*You can also use fresh garlic-that's what I will be doing-nothing better! Saute it with the celery/onions, just make sure to add it last so it doesn't get burned & bitter...

Creamy Crawfish Dip

4 tablespoons (1/2 stick) butter
1 bunch green onions (white parts only), chopped
1 small red bell pepper, chopped
2-3 cloves garlic, pressed or minced
1 (8 ounce) package cream cheese, softened and cubed
3 tablespoons mayonnaise
1 teaspoon creole seasoning, such as Tony Chachere's
1/8 teaspoon cayenne pepper, or more to taste
1 (12-ounce) package crawfish crawfish tail meat, thawed and drained
Kosher salt, to taste
Crusty bread and Louisiana-style hot sauce, for serving

In a medium skillet, melt the butter over moderate heat. Add onions and bell pepper and cook until softened, about 8 minutes. Add garlic and sauté for another minute.

Stir in the cream cheese, mayonnaise, creole seasoning, and cayenne; whisk until smooth. Reduce heat to low. Add the crawfish tail meat and simmer, stirring occasionally, for 10 minutes. Season with salt to taste. Serve immediately with toasted bread slices and hot sauce. Garnish with the green tops of the onions, if desired.

Slow Cooker Beef Stroganoff Stew

ingredients
1 medium onion, chopped (1/2 cup)see savings
1 clove garlic, finely chopped
1 poundboneless beef tip steak, cut into 1/2-inch pieces
2 cansProgresso® Vegetable Classics creamy mushroom soup (18 ounces each)
1/2 cup water
2 1/2 cups uncooked wide egg noodles (4 ounces)
1 cup sour creamsee savings
2 tablespoons chopped fresh parsley, if desired

directions
1. In 3 1/2- to 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
2. Cover; cook on Low heat setting 5 to 7 hours.
3. Stir noodles into mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Stir in sour cream. Garnish individual servings with parsley.

Hawaiian Pineapple Pork

 

10 thick pork chops (always allow one per person)
12 ounces ketchup (about half a bottle)
1-1/2 cups water
1/2 cup sugar
1/2 cup vinegar
Salt and pepper to taste
1 small can crushed pineapple

Brown the pork chops slowly in a greased skillet just to a light golden brown; remove and transfer to an oven pan. Chops should be arranged in a single layer. In a saucepan, mix the remaining ingredients, except for the pineapple; bring to a boil and cook to thicken. Pour the sauce over the pork chops; top with the crushed pineapple, juice and all. Cover with foil and bake in a preheated 275 degree oven for 2-1/2 to 3 hours. Serve with green beans, creamed corn, and rolls.

Negative Calorie Diet Soup

 

The negative calorie diet soup recipe is the belief that there are negative calorie foods that take more calories to digest than the actual calorie content of these foods and so creating a negative caloric effect. The extra energy to break down these foods is taken from the stored fat in the body causing weight loss through the negative calorie diet. For example an apple containing 50 calories may call for 100 calories to digest via the negative calorie diet recipe. So an additional 50 calories have been burnt simply by eating that particular food via the negative calorie diet. These calories are taken from the body's fat reserves in the negative calorie diet recipe.

Negative Calorie Soup Recipe 1:
1 head green cabbage, cut into 1 inch pieces
1 medium onion, peeled and diced
4 large carrots, peeled and sliced
4 stalks celery, sliced
4 turnips, peeled and cut into cubes
2 zucchini, peeled and cut into cubes
2 cans green beans
32 ounces beef stock or chicken stock, or 16 ounces tomato juice and 16 ounces water
 

Direction:
Combine all ingredients in a stock pot and bring to a boil. Add water, if needed, to cover all vegetables. Reduce heat to a moderate simmer and cover. Cook about 1 hour, or until all vegetables are tender.

Negative Calorie Soup Recipe 2:
Ingredients:
6 onions
2 green peppers
2 cans whole or crushed tomatoes
1 head cabbage
1 large bunch celery
2 pkg. dry onion soup mix

Directions:
Cut vegetables into medium size pieces, add soup mix and cover with water. Cook on high for 10 minutes, then lower heat and simmer until vegetables are tender.

Dr. Oz’s 7-Layer Fat-Fighting Dip Recipe

 

I love a good dip and this one has health benefits too!

Ingredients:
4 cups shredded lettuce
3 medium ripe avocados mashed and mixed with 2 tbsp lemon juice
1 1/2 cup Greek yogurt mixed with 1 package low-sodium taco seasoning mix
1 can black beans
3 medium diced tomatoes
2 cans sliced olives
8 oz 2% cheddar cheese

Directions:
Starting with the lettuce on the bottom of a bowl, add each layer on top of the next, ending with sprinkling the cheese on top. Alternate one celery stick with each whole grain chip to cut your calories in half.

Zucchini Oven Chips

 

Ingredients:
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Olive oil cooking spray

Preparation:

Preheat oven to 425°.

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

The BEST potato soup recipe ever

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Bacon Taco Shell

1. Weave bacon and place on a wire baking rack over a baking pan
2. Bake at 400F until starting to crisp ( will be between 5-15 minutes depending on bacon thickness)
3. Cut bacon into desired shape and size (square works fine) and place in between the cups of an upside down muffin tin. Use toothpicks to hold the shape if needed.
4. Bake for another 5-15 minutes until crispy. Fill it up and devour!

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions:

Pound out Chicken breast so it is about 1/4" thick.

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

Roll CHicken breast up to conseal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick.

Place on baking sheet and back for about 30 minutes at 375.

Broil for about 5 minute to crisp bacon.

Easy morning breakfast cookie

Made this one this morning. Took only minutes to prepare.

1/4 cup of oats

2 tbs flour (your choice what kind)

1/4 tsp baking powder

1/4 tsp vanilla
1/2 tap cinnamon
1 tbs maple syrup (I used pancake syrup)
3 tbs Greek yogurt
1 tbs chocolate chips / raisins (optional)

Mix in centre of bowl, pressing down with fork. Microwave for 60-70 seconds. Cookie is done when it springs up in middle when you press down. Eat!

Cajun Shrimp & Sausage Pasta

Ingredients

1/2 - 3/4 lb cooked fettuccine

2 TBS olive oil
1 lb peeled, deveined raw large shrimp
1 TBS plus 2 tsp Essence seasoning (recipe below - I think you can buy this, too.)
1 1/2 smoked turkey sausages, sliced and quartered (I use Butterball)
1/2 cup diced green pepper
1/2 cup diced yellow onion
1 TBS minced garlic
1/2 cup chicken stock
1 tsp dried thyme
1 tsp dried basil
1/2 cup heavy cream
1/2 cup grated Parmesan

Essence Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions
Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.

Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.

Add the garlic to the pan and saute for 30 seconds.

Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds.

Add the thyme, 1 TBS of Essence and 1/2 tsp salt and cook for 2 minutes.

Add the heavy cream to the pan and cook an additional 2 minutes.

Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

OVERNIGHT OATMEAL

INGREDIENTS

1 container (6 oz) greek yogurt, any flavor

1/4 cup uncooked old-fashioned or quick-cooking oats

1/4 cup fruit (see ideas below)

Instructions:

In container with tight-fitting cover, mix yogurt and uncooked oats. Stir in desired fruit.

Cover; refrigerate at least 8 hours but no longer than 3 days before eating.

Passionate Overnight Oatmeal: Stir in 1/4 cup raspberries.

Energized Overnight Oatmeal: Stir in 1/4 cup mandarin orange segments.

Positive Overnight Oatmeal: Stir in 1/4 cup pineapple pieces.

Harmonious Overnight Oatmeal: Stir in 1/4 cup diced kiwifruit.

Relaxed Overnight Oatmeal: Stir in 1/4 cup blueberries.

Romantic Overnight Oatmeal: Stir in 1/4 cup sliced grapes.

Stir-ins German Chocolate Cake Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 1 tablespoon unsweetened coconut. Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 140mg; Total Carbohydrate 38g (Dietary Fiber 3g); Protein 8g

S'mores Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 2 tablespoons miniature marshmallows. Calories 240 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Potassium 110mg; Total Carbohydrate 42g (Dietary Fiber 2g); Protein 8g

Bananas Foster Overnight Oatmeal: Stir in 1/2 sliced banana and 1 tablespoon chocolate chips. Calories 280 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 320mg; Total Carbohydrate 50g (Dietary Fiber 4g); Protein 8g

Peanut Butter Cup Overnight Oatmeal: Stir in 1 tablespoon each chocolate chips and peanut butter chips. Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Potassium 150mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 9g

Stir-ins Pomegranate Power Oatmeal: Stir in 1/4 cup pomegranate seeds. Calories 230 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 180mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

Honey Power Oatmeal: Stir in 1 tablespoon honey or 2 tablespoons comb honey.* Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 90mg; Total Carbohydrate 43g (Dietary Fiber 3g); Protein 16g

Banana Power Oatmeal: Stir in 1/4 cup banana slices. Calories 220 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 210mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

Almond Power Oatmeal: Stir in 1/4 cup toasted almonds. Calories 330 (Calories from Fat 120); Total Fat 13g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 240mg; Total Carbohydrate 31g (Dietary Fiber 6g); Protein 21g

Blueberry Power Oatmeal: Stir in 1/4 cup blueberries. Calories 210 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 105mg; Total Carbohydrate 31g (Dietary Fiber 4g); Protein 16g

Blackberry Power Oatmeal: Stir in 1/4 cup blackberries. Calories 200 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 135mg; Total Carbohydrate 29g (Dietary Fiber 5g); Protein 16g

*Those with bee sting allergies should consult their physician before consuming comb honey.

To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.

Corn Casserole

 

1 box Jiffy cornbread mix

1 can cream corn

1 can whole kernel corn drained

2 eggs
1 stick butter melted
1 Cup Sour cream
Mix all together in casserole adding the sour cream last.
Bake in 350 oven for 45 minutes.

Garlic crusted shrimp with cherry tomatoes

Ingredients

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1 tablespoon minced garlic
1 cup cherry tomatoes, halved
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
3 tablespoons fresh flat-leaf parsley, chopped
1/4 cup panko or traditional bread crumbs
Preparation
In a large heavy skillet, heat the butter and oil over medium heat.
When the butter is bubbling, add the shrimp in a single layer and sauté them for about 2 minutes per side until they are pink and opaque throughout.
Add the garlic, tomatoes, salt and pepper, and cook everything for 2-3 more minutes, until the tomatoes start to soften. Stir in the parsley (or basil) and panko and toss until the shrimp and tomatoes are well coated. Serve immediately.
Serving Size
Makes 4 servings

Crunch Cashew Thai Quinoa Salad

Ingredients

¾ cup uncooked quinoa

1-2 cups shredded red cabbage, depending on how much crunch you like
1 red bell pepper, diced
½ red onion, diced
1 cup shredded carrots
½ cup chopped cilantro
¼ cup diced green onions
½ cup cashew halves or peanuts (honey-roasted is good)
Optional: 1 cup edamame or chickpeas
Fresh lime, for a bit of tang
For the dressing:
¼ cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoon soy sauce, gluten-free if desired
1 tablespoon honey (use agave if vegan)
1 tablespoon red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil
Water to thin, if necessary
Instructions
To cook quinoa: Rinse with cold water in mesh strainer. In a saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.

KFC COLESLAW Recipe

KFC coleslaw is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious! It tastes exactly like the stuff KFC makes!

Ingredients:
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion


Directions:
* Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
* Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
* Add cabbage, carrots, and onions. Mix well.
* Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better

Serves 10-12

Crock Pot Ham, Macaroni and Cheese

This was what I cooked yesterday...Crock Pot Ham, Macaroni and Cheese! So good! Got it from a friend a while back and decided to add ham, and it is always a hit! This recipe is for a 5 qt Crock pot, but you can double the ingredients for a larger pot.

Crock Pot Ham, Macaroni and Cheese


1 lb elbow noodles
1 can evaporated milk
1 stick of butter
1 egg, beaten
5 cups of cheese, 1/2 sharp, 1/2 mild
2 cups regular milk
Salt and pepper to taste
Ham chunks (I buy them all ready cut, and browned them in pan with little butter)

Boil noodles till almost done in in pot, drain
Take 1/2 stick of butter and cut small pieces in bottom of crock pot.
Add noodles, the stir in evaporated milk, rest of butter, egg, milk, ham, and 4 cups of cheese. 

Cook on low 4 hours, or high on 2 1/2. 
One hour before time ends, add remainder cheese on top.

FLOURLESS PEANUT BUTTER COOKIES, ONLY FOUR INGREDIENT

Ingredients:
1 cup natural peanut butter, smooth or crunchy (you could also use PB2 for less sugar, less fat)
1 cup sugar (you can use stevia instead of sugar, and it's healthier!)
1 large egg, lightly beaten
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.

Using a hand or stand mixer, mix the peanut butter, sugar, egg and vanilla on low speed until well combined.

Using a medium cookie scoop, scoop about 1 1/2 tablespoons of dough 1 1/2-inches apart onto the baking sheet. If you don't have a cookie scoop, drop the dough with a spoon.

Flatten the dough balls the tines of a fork, making a cross pattern on the cookies.

Bake the cookies for 10-12 minutes until they are golden around the edges. Allow the cookies to rest on the counter for 2 minutes before transferring them to a cooling rack.

Grilled Green Beans

The marinade can be used on broccoli and asparagus too.
Ingredients:
8 oz green beans
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tsp garlic powder
1/2 tsp kosher salt (optional)
pepper to taste
parmesan cheese

-Directions-

1. Mix all ingredients except the parmesan cheese in a large ziplock bag. Let flavors marinate for 10 minutes or so.
2. Put on a grill over medium heat, turning frequently until crisp tender. About 10 minutes. (Use one of those special grill skillets or a cast iron skillet if you are worried about losing beans through the cracks.)
3. Remove beans from heat, sprinkle with parmesan cheese

CROCK POT BUFFALO RANCH PULLED CHICKEN

Used it in burritos, over rice, over noodles...the options are endless. 

5 Frozen ***B/S***Chicken Breasts
1/2 Tbsp Dried Parsley
1 tsp Garlic Powder
1 Tbsp Onion Powder
1/2 tsp Dried Thyme
1/4 tsp Salt
1 packs dry ranch dressing 
1 C Frank's Red Hot Sauce

Place frozen chicken breasts into the slow cooker.
Mix together all remaining ingredients in a bowl.
Pour sauce over frozen chicken breasts and turn to low.
Cook for about 5 hours.
Using two forks or tongs, shred chicken.

***B/S means boneless n skinless, you don't have to use frozen, you can use regular boneless chicken breast

ICE CREAM BREAD

Two ingredients! No, not a joke. Perfect for making with the kids and infinite varieties.

Makes One 8 x 4 loaf

2 Cups Ice Cream, any flavor, softened
1 1/2 cups Self-Rising Flour

Preheat your oven to 350 fahrenheit. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.

In a medium bowl mix the ice cream and flour together until just combined.

Scoop into the loaf and smooth out.

Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.

Remove from the pan and allow to cool.

For best results..use full fat ice-cream!

The picture is an example of butter-pecan ice cream - I like the nuts being distributed in the bread mixture, however you can use any ice cream flavor you prefer. Always a fun experiment, and you can’t get simpler than this. 

For those that are scratching their heads wondering how this could work - let’s consider that most ice cream is made of eggs and fat/dairy. Toss in some self-rising flour and you have some basic ingredients for a bake-capable product. Just choose the flavoring of ice cream that seems promising and have a fun weekend of experimentation. 

Heck - even my wife could successfully make bread using this recipe. (Look behind shoulder warily - did I just say that publicly?)

Oh, one more thing - others asked about the self-rising flour (or if they didn’t have it, could they simply use regular flour). 

You must - MUST have a rising agent in the flour. Self-rising flour is an easy solution (and commonly available). However, if you don’t have self-rising flour accessible, you can make it very simply:
For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt (sift together). 

There you go, now you have self-rising flour.

Bacon and Cheese Pull Aparts

1 egg 
2 TB. milk 
1 (16.3-oz.) can Pillsbury Grands Flaky Layers Refrigerated Biscuits 
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2" pieces 
1 cup shredded Cheddar cheese 
4 finely chopped green onions 

1). Heat oven to 350°F. Spray 11x7 or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with whisk until smooth. 

2). Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange pieces in single layer. 

3). Bake at 350°F. for 25 minutes or until golden brown. Cut into squares. 

Optional: For a buttery flavor, lightly brush melted butter over top when removed from the oven.

Zucchini Lasagna

Ingredients:

1 lb 93% lean beef
3 cloves garlic
1/2 onion
1 tsp olive oil
salt and pepper
28 oz can crushed tomatoes
2 tbsp chopped fresh basil
3 medium zucchini, sliced 1/8" thick
15 oz part-skim ricotta
16 oz part-skin mozzarella cheese, shredded (Sargento)
1/4 cup Parmigiano Reggiano
1 large egg

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should e thick.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

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

Bacon Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

Grape Popperz

Snack idea! Delicious and perfect for any party!

"Grape Popperz" 
(could do with cherries....strawberries heck any type of fruit you can make into a ball:)

Ingredients
48 fresh grapes
Vanilla Greek yogurt(or desired yogurt flavor)
1 cup chopped pecans (may substitute with any nuts) toothpicks
Instructions
1. Wash grapes and pat completely dry. Spear each grape with a toothpick.
2. Holding the end of the toothpick, dip each grape in the vanilla Greek yogurt ; allow excess coating to drip off.
3. Immediately dip the end of the grape chopped pecans; place on wax paper to dry.

 

 

Zucchini Oven Chips

Ingredients:
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Olive oil cooking spray

Preparation:

Preheat oven to 425°.

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Taco Casserole

1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.

Bacon Strip Pancakes

INGREDIENTS:
1 strip of bacon per pancake
pancake batter (any mix or use recipe below) -
1 cup self-rising flour
1 cup milk
1 large egg
1 tablespoon sugar
1 tablespoon olive oil

DIRECTIONS:
Fry bacon until done over medium low heat. Remove from pan and place on paper towels.

Remove most of the bacon grease from pan or griddle except for a thin layer.

Return bacon to skillet or griddle. Carefully spoon pancake batter over bacon strips. Cook until golden brown on one side and flip. Cook until golden and done on the other side.

Serve with warm maple syrup.

Olive Garden Chicken Marsala

Ingredients
4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

Procedures
POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
COVER and simmer for about 15 minutes.
TRANSFER to serving plate.

German Cucumber Salad

2 large cucumbers, peeled and thily sliced
1 small onion, peeled and thinly sliced
3 small roma tomatoes, thinly sliced
DRESSING
1/3 cup low-fat sour cream
1/4 teaspoon Dijon mustard
1 tablespoon white vinegar
2 tablespoons low-fat milk
1/2-3/4 teaspoon sugar
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon pepper
1/4 teaspoon salt, to taste
Directions
Place the cucumbers, onions and tomatoes in a large bowl. Set aside.
In a small bowl, whisk together all dressing ingredients. Pour over salad mixture.
Toss to coat well.
Chill at least 2 hours before serving.