Personal Pita Pizzas - Britta
Crock Pot Potato Soup - Heidi
Salsa Chicken - Julianne
Breakfast Smoothies and Muffins - Julie
Oriental Chicken Wraps - Kim Roylance
Breakfast Casserole and Fruit Crepes - Kimberly Summers
White Bean Chicken Chili - Lindsay
Italian Meatball Subs - Melanie
Saucy Italian Roasts - Naomi
Shrimp Scampi - Tawnee
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Friday, October 9, 2009
Saucy Italian Roast
1 boneless rump roast (3-3 1/2 lbs)
½ - 1 tsp. salt
½ tsp. garlic powder
¼ tsp. pepper
1 jar (4.5 oz) sliced mushrooms, drained
1 medium onion, diced
1 jar (14 oz) spaghetti sauce
¼ Cup beef broth
Hot cooked pasta
1. Cut the roast in half. Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt slow cooker. Top with mushrooms and onion. Combine spaghetti sauce and beef broth; pour over meat and vegetables.
2. Cover and cook on low for 8-9 hours or until meat is tender. Slice roast; serve over pasta with pan juices.
½ - 1 tsp. salt
½ tsp. garlic powder
¼ tsp. pepper
1 jar (4.5 oz) sliced mushrooms, drained
1 medium onion, diced
1 jar (14 oz) spaghetti sauce
¼ Cup beef broth
Hot cooked pasta
1. Cut the roast in half. Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt slow cooker. Top with mushrooms and onion. Combine spaghetti sauce and beef broth; pour over meat and vegetables.
2. Cover and cook on low for 8-9 hours or until meat is tender. Slice roast; serve over pasta with pan juices.
Breakfast Smoothies and Muffins
Breakfast Smoothies
1 1/2 cups vanilla yogurt
1 1/2 cups apple juice
2 cups frozen peeled peaches
1 cup frozen strawberries
1/2 cup frozen fresh pineapple
1/2 of a frozen banana
1/2 cup frozen blueberries
Place ingredients in order given into a blender. The blender used for this recipe is 6 cups, so if yours is smaller, just half the recipe. If you are worried that your blender won't do well with frozen fruit, just let it defrost a little. The frozen fruit may turn brown if it defrosts, but won't change the flavor. Blend all ingredients until smooth. If it's too thick, just add more apple juice until it blends well. I don't like to add sugar, but add some if the yogurt isn't sweet enough.
For something fun, place leftovers in popsicle mold. They make excellent healthy treats!
Blueberry Muffins
4 1/2 cups flour
2 1/4 cups white sugar
1 1/2 tsp. salt
2 Tbsp. baking powder
1 cup vegetable oil
3 eggs
1 cup milk
2 cups frozen blueberries (defrosted and rinsed)
sugar crystals - for topping
cinnamon - for topping
Combine flour, sugar, salt, and baking powder. In separate bowl, combine vegetable oil, egg, and milk. Mix dry ingredients into wet ingredients, being careful not to overmix. Mixing too much can make a tougher texture. Fold in blueberries. Place in greased muffin tin, about 12 over-sized or 24 regular. Sprinkle with cinnamon and sugar crystals. Bake 350, 25-30 minutes.
Pumkin Muffins
2 1/4 cups sugar
2 cups butter
3 eggs
2 cups fresh cooked pumpkin
2 tsp. vanilla
3 3/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
(Chocolate chips - optional)
Cream butter and sugar. Add remaining ingredients. Mix well. Bake 350, 25-30 minutes. Makes about 12 over-sized or 24 regular muffins.
1 1/2 cups vanilla yogurt
1 1/2 cups apple juice
2 cups frozen peeled peaches
1 cup frozen strawberries
1/2 cup frozen fresh pineapple
1/2 of a frozen banana
1/2 cup frozen blueberries
Place ingredients in order given into a blender. The blender used for this recipe is 6 cups, so if yours is smaller, just half the recipe. If you are worried that your blender won't do well with frozen fruit, just let it defrost a little. The frozen fruit may turn brown if it defrosts, but won't change the flavor. Blend all ingredients until smooth. If it's too thick, just add more apple juice until it blends well. I don't like to add sugar, but add some if the yogurt isn't sweet enough.
For something fun, place leftovers in popsicle mold. They make excellent healthy treats!
Blueberry Muffins
4 1/2 cups flour
2 1/4 cups white sugar
1 1/2 tsp. salt
2 Tbsp. baking powder
1 cup vegetable oil
3 eggs
1 cup milk
2 cups frozen blueberries (defrosted and rinsed)
sugar crystals - for topping
cinnamon - for topping
Combine flour, sugar, salt, and baking powder. In separate bowl, combine vegetable oil, egg, and milk. Mix dry ingredients into wet ingredients, being careful not to overmix. Mixing too much can make a tougher texture. Fold in blueberries. Place in greased muffin tin, about 12 over-sized or 24 regular. Sprinkle with cinnamon and sugar crystals. Bake 350, 25-30 minutes.
Pumkin Muffins
2 1/4 cups sugar
2 cups butter
3 eggs
2 cups fresh cooked pumpkin
2 tsp. vanilla
3 3/4 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
(Chocolate chips - optional)
Cream butter and sugar. Add remaining ingredients. Mix well. Bake 350, 25-30 minutes. Makes about 12 over-sized or 24 regular muffins.
Crock Pot Potato Soup
8 cups diced potatoes
1/2 cup chopped onion
3 cans (14 1/2 oz. each) chicken broth
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1/4 tsp. pepper
8 oz. cream cheese, cubed
1/2 lb. sliced bacon, cooked and crumbled
snipped chives, optional
In a crock pot, combine the first 5 ingredients. Cover and cook on low for 8-10 hours, or until potatoes are tender (if using chopped frozen potatoes, don't cook as long). Add cream cheese; stir until blended. Garnish with bacon and chives if desired.
1/2 cup chopped onion
3 cans (14 1/2 oz. each) chicken broth
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1/4 tsp. pepper
8 oz. cream cheese, cubed
1/2 lb. sliced bacon, cooked and crumbled
snipped chives, optional
In a crock pot, combine the first 5 ingredients. Cover and cook on low for 8-10 hours, or until potatoes are tender (if using chopped frozen potatoes, don't cook as long). Add cream cheese; stir until blended. Garnish with bacon and chives if desired.
Salsa Chicken
6 chicken breasts
12 oz (1 1/2 cup) of salsa
1/4 cup of taco seasoning
Mix salsa and taco seasoning together, pour over chicken in the crock pot. Cook on low 8 hours or high 4-6 hours.
Shred chicken with fork and serve on rice, salad for chicken salad, or tortillas for tacos/burritos. (My sister stirs in sour cream at the end but I just prefer to serve sour cream on the side to save calories.)
Weight Watchers Points=3 (1/6 of chicken without sour cream)
12 oz (1 1/2 cup) of salsa
1/4 cup of taco seasoning
Mix salsa and taco seasoning together, pour over chicken in the crock pot. Cook on low 8 hours or high 4-6 hours.
Shred chicken with fork and serve on rice, salad for chicken salad, or tortillas for tacos/burritos. (My sister stirs in sour cream at the end but I just prefer to serve sour cream on the side to save calories.)
Weight Watchers Points=3 (1/6 of chicken without sour cream)
Personal Pita Pizzas
Pita bread
Pizza or spaghetti sauce
Mozzarella cheese
Toppings of choice (pepperoni, onion, mushrooms, tomatoes, peppers, olives, or other favorites)
Spread sauce on top of the pita bread. Add cheese and other toppings. Bake at 400 degrees until cheese is melted, approximately 3-5 minutes. (Place in oven without a pan with the bottom of the bread closer to the heat to achieve a better crust.)
Pizza or spaghetti sauce
Mozzarella cheese
Toppings of choice (pepperoni, onion, mushrooms, tomatoes, peppers, olives, or other favorites)
Spread sauce on top of the pita bread. Add cheese and other toppings. Bake at 400 degrees until cheese is melted, approximately 3-5 minutes. (Place in oven without a pan with the bottom of the bread closer to the heat to achieve a better crust.)
White Bean Chicken Chili
3 cans chicken broth
4 cans great northern beans (drained & rinsed)
3-4 cooked, cubed chicken breasts
---------------------------------------mix in large pot
1 TBSP olive oil
1 onion, chopped
2 cloves minced garlic
-------------------------------------sautee
1 tsp ground cumin
1 tsp dried oregano
1 4oz can green chilis
------------------------------------add to sautee mixture
Add sautee mixture to pot & bring to a boil. Simmer until ready to serve. Serve with dallop of sour cream, cheddar cheese, and tortilla chips.
4 cans great northern beans (drained & rinsed)
3-4 cooked, cubed chicken breasts
---------------------------------------mix in large pot
1 TBSP olive oil
1 onion, chopped
2 cloves minced garlic
-------------------------------------sautee
1 tsp ground cumin
1 tsp dried oregano
1 4oz can green chilis
------------------------------------add to sautee mixture
Add sautee mixture to pot & bring to a boil. Simmer until ready to serve. Serve with dallop of sour cream, cheddar cheese, and tortilla chips.
Breakfast Casserole and Crepes
BREAKFAST CASSEROLE
6 eggs
2 C. milk
1 t. salt
1 t. dry mustard
1 lb. ground sausage
4 slices bread, cubed
1 C. Cheddar cheese, grated
Butter 9" x 12" baking dish and cover bottom with bread cubes. Cook sausage and sprinkle over the cubes. Add grated cheese. Beat eggs, milk, salt and mustard well. Pour over other ingredients. Refrigerate overnight. Bake at 350* for 35-40 minutes. Let stand 10 minutes and serve.
CREPES
2 cups milk
2 eggs
2 cups flour
1 tsp salt
1 tsp sugar
Blend all ingredients in a blender and pour onto a hot skillet - flip when bubbles appear in the center. Topping options: maple syrup, fruit, powdered sugar and lemon juice, or use as a dessert crepe with ice cream bananas and nutella.
6 eggs
2 C. milk
1 t. salt
1 t. dry mustard
1 lb. ground sausage
4 slices bread, cubed
1 C. Cheddar cheese, grated
Butter 9" x 12" baking dish and cover bottom with bread cubes. Cook sausage and sprinkle over the cubes. Add grated cheese. Beat eggs, milk, salt and mustard well. Pour over other ingredients. Refrigerate overnight. Bake at 350* for 35-40 minutes. Let stand 10 minutes and serve.
CREPES
2 cups milk
2 eggs
2 cups flour
1 tsp salt
1 tsp sugar
Blend all ingredients in a blender and pour onto a hot skillet - flip when bubbles appear in the center. Topping options: maple syrup, fruit, powdered sugar and lemon juice, or use as a dessert crepe with ice cream bananas and nutella.
Oriental Chicken Wraps
Teriyaki chicken, shredded
Mandarin oranges
Bag of mixed salad greens
Crispy chow mein noodles
Sliced green onions
Creamy Sesame Dressing (recipe below)
Teriyaki Marinade
1/4 cup soy sauce
1/4 cup oil
1/2 cup Sprite
1/2 tsp minced garlic
(I was told the longer you marinate the chicken the better is, although she has marinated chicken for just one hour and it was great.)
Place the chicken in a large ziplock bag, added the marinade ingredients, sealed it and stuck it in the fridge or freezer. When ready, thaw and grill chicken or cook for 40 minutes at 350.
Creamy Sesame Dressing
1 c. Mayonnaise
2 Tbsp. Sesame Oil
2 Tbsp. Lemon Juice
1/3 c. Sugar
1/2 tsp Ground Black Pepper
5 Tbsp. Milk
Combine all ingredients & enjoy!
Mandarin oranges
Bag of mixed salad greens
Crispy chow mein noodles
Sliced green onions
Creamy Sesame Dressing (recipe below)
Teriyaki Marinade
1/4 cup soy sauce
1/4 cup oil
1/2 cup Sprite
1/2 tsp minced garlic
(I was told the longer you marinate the chicken the better is, although she has marinated chicken for just one hour and it was great.)
Place the chicken in a large ziplock bag, added the marinade ingredients, sealed it and stuck it in the fridge or freezer. When ready, thaw and grill chicken or cook for 40 minutes at 350.
Creamy Sesame Dressing
1 c. Mayonnaise
2 Tbsp. Sesame Oil
2 Tbsp. Lemon Juice
1/3 c. Sugar
1/2 tsp Ground Black Pepper
5 Tbsp. Milk
Combine all ingredients & enjoy!