Wednesday, December 24, 2008

Southwestern Sausage Casserole

2 4oz. cans chopped green chiles
12 corn tortillas (torn in strips)
1 lb. bulk sausage
1/2 cup each of chopped green onions and green pepper
1/2 cup skim milk
2 cups shredded Monterrey Jack Cheese
4 eggs
1/2 cup egg substitute
1/2 tsp. each of garlic powder,cumin, and pepper

Fry sausage with onions and green pepper. Drain well. Combine eggs, milk and spices; mix well with whisk. Spray 13x9 pan with cooking spray. Line bottom half with tortilla pieces. sausage, chiles and Jack cheese. Repeat second layer ending with cheese. Pour egg mixture over top of casserole. Sprinkle with paprika if desired. Bake at 350 degrees for 45-50 minutes. Serves 10.

This is a great breakfast or brunch casserole which can be made the night before and baked in the morning. We had this at a church retreat many years ago and it's my go-to breakfast casserole of choice.

Amazing French Toast

1 cup corn syrup
1 cup brown sugar, packed
1 cup butter
12 slices raisin bread
6 eggs
2 cups milk
1 tsp. vanilla extract

Bring corn syrup, brown sugar and butter to a boil in a saucepan over medium heat; boil for 5 minutes. Pour into greased 13x9 baking pan. Layer half the bread slices on the mixture; top with remaining bread slices and set aside. Beat eggs, milk and vanilla together; pour over bread. Cover with aluminum foil; refrigerate overnight. Uncover; bake at 350 degrees for 45 minutes. Serve with remaining glaze as syrup. Makes 12 servings.

From Gooseberry Creek Jolly Holidays cookbook.

Sunday, November 30, 2008

Creamy Chicken Stroganoff

4-6 frozen chicken breasts
1 can cream of chicken soup
1 cup white wine
1 pkg. Good Season's Italian dressing mix
1 package fresh mushrooms, sliced (optional)
8 oz. cream cheese, softened

Place chicken breasts in crock pot; combine all other ingredients EXCEPT cream cheese and pour over chicken. Cover and cook on low 8-10 hours. During last 30 minutes of cooking time, stir in cream cheese (remove chicken, shred and whisk sauce until smooth). Serve with cooked egg noodles or rice.

Pork Chops with Mushroom Sauce

4-6 boneless pork chops
1 can Cream of Mushroom soup
3/4 cup white wine
4 oz. can sliced mushrooms
2 T quick cooking tapioca
2 tsp. Worcestershire sauce
1 tsp. beef bouillon granules
1/4 tsp. minced garlic
3/4 tsp. dried thyme

Place pork chops in crock pot. Combine remaining ingredients and pour over pork chops. Cook on low 8-10 hours or high 4 1/2 - 5 hours. Serve over rice.

Shortcut Lasagna

1 1/2 lbs. lean ground beef
chopped onion (I like to use frozen chopped onion--fast!)
1 jar of your favorite spaghetti sauce
1/2 pkg. uncooked lasagna noodles
1 16 oz. carton cottage cheese
1 pkg. grated Italian style cheese

Brown beef with chopped onion; stir in spaghetti sauce; simmer 15 minutes. Pour a thin layer of sauce in bottom of 13x9 pan; layer with uncooked noodles, 1/2 cottage cheese, 1/2 grated cheese, 1/2 meat sauce. Repeat, ending with layer of meat sauce. Sprinkle remaining cheese if desired. Cover and bake at 350 degrees for 30 minutes; remove cover and continue baking 25-30 minutes.

Let sit 10-15 minutes before serving. Serve with a green salad and garlic bread.

No Fuss Chicken

8 oz. bottle Russian salad dressing
1/3 c. apricot preserves
1 pkg. dry onion soup mix
6-8 boneless chicken tenders or 4 breasts

Mix together dressing, preserves and soup mix. Place chicken in 13x9 baking dish, pour mixture over top. Bake, covered, at 350 degrees for 20-25 minutes, uncover baste with sauce. Cook an additional 20-25 minutes. Serve over cooked rice.

From Country Quick and Easy cookbook.

Wednesday, November 26, 2008

The Big Salad

Bag of spinach
Bag of romaine
Cherry tomatoes, halved
Fresh mushrooms, sliced
Broccoli florets
Feta cheese
Sunflower seeds
Dried cranberries
Mandarin oranges
cheese tortellini (cooked)

Layer salad fixings in a large bowl.

1 pkg. Ranch dressing mix
2/3 cup oil
1/4 cup white wine vinegar

Combine and mix well. Add dressing right before serving, toss lightly.

This is one of my favorite salads because the dressing is so tangy, it compliments the fruit well.

Pumpkin Crunch Cake

1 can pumpkin
1 large can evaporated milk
1 1/2 cup sugar
2 tsp. pumpkin pie spice
1 tsp. salt
4 eggs
1 box yellow cake mix
1 cup chopped pecans
2 sticks butter

Beat first 6 ingredients together until well mixed; pour into well greased 13x9 pan. Sprinkle yellow cake mix over the pumpkin mixture; sprinkle chopped pecans over the cake mix. Thinly slice butter over the top. Bake at 350 degrees for 50-60 minutes. Enjoy!

I got this recipe from one of my fellow 4th grade teachers many moons ago. I love it because it is easy and sooooo yummy.

Tuesday, November 18, 2008

Ruby's Buttermilk Cornbread

2 cups corn meal
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp salt
2/3 cup flour
2 cups buttermilk
2 eggs, beaten

Preheat oven to 400 degrees. Melt a dab of butter in cast iron skillet as oven heats. Combine dry ingredients, stir in buttermilk and eggs; mix well. Pour batter into hot skillet.

Bake for 25 minutes, or until lightly browned.

I know this is probably a basic recipe, but it's my favorite because it was used in our family often. I love to make this to eat with beans or a stew.

Monday, November 3, 2008

D.C.'s DEE-lish Chicken & Dumplings

4-6 chicken breasts or tenders, frozen
2 cans cream of chicken soup
1 can chicken broth
1 small bag frozen mixed vegetables
2 T chicken bouillon granules
1 can biscuits

Place chicken and frozen vegetables in crockpot, pour soups and broth over the top. Sprinkle with bouillon granules. Cook for 5-6 hours on high. 2 hours before serving, tear biscuits into bite sized pieces and place on top. Right before serving cut up or shred chicken.

Serves 4-6

This is from my sweet friend D.C. who shared this easy and oh so yummy recipe at our last bunco. Perfect for cooler weather comfort food.

Tuesday, September 23, 2008

Brickle Cookies

1 Super Moist Butter Pecan cake mix
1/2 C vegetable oil
2 eggs
10 oz. bag Heath toffee brickle bits*

Mix cake mix, oil and eggs well. Add package of brickle. Form into small balls; place on cookie sheet. Flatten balls gently with the bottom of a glass. Bake at 350 for 12 minutes.

My friend Kim shared this recipe with me, and it's now one of our favorite cookies. Enjoy!

*You can also use the milk chocolate toffee bits if you need a touch of chocolate. Sometimes, you just do.

The Lady & Sons Mashed Potatoes

8 to 10 medium red new potatoes, skin on
1/2 C hot milk
1 stick butter
1/2 C sour cream*
salt and pepper to taste

Slice potatoes 1/4 inch thick. Cook in boiling water for 15 minutes or until fork tender. Whip unpeeled cooked potatoes with electric mixer; mix until moderately smooth. Don't over beat. Add hot milk, butter and sour cream. Salt and pepper to taste. Adjust thickness by adding more milk, if desired.

Serves 8

* I used reduced fat sour cream. A pitiful attempt to make these slightly more health conscious.

The Lady & Sons Pot Roast

1 3-4 lb. boneless chuck roast
1 tsp. The Lady's House Seasoning
1 tsp. The Lady's Seasoned Salt
1/2 tsp. black pepper
2 T vegetable oil
1 T beef bouillon granules
1 onion, sliced in wedges
3 cloves garlic, crushed
2 bay leaves
1 can cream of mushroom soup (I used Healthy Request version)
1/4 c red wine
2 T Worcestershire sauce

Preheat oven to 350 degrees. Rub roast with House seasoning, Seasoned slat, and pepper. Heat oil in large skillet, brown the roast on all sides. Transfer to roasting pan. Sprinkle roast with bouillon, cover with onions, garlic and bay leaves. Combine the mushroom soup, wine, Worcestershire sauce, and half a soup can of water; pour over roast. Cover and bake 2-21/2 hours, or until tender. Remove and discard bay leaves. To thicken gravy, pour into saucepan; bring to a boil and thicken by adding 2 T cornstarch mixed with 1/4 c cold water, stirring constantly.

Serves 8

Serve with salad, The Lady & Sons mashed potatoes and a green vegetable.

Friday, March 14, 2008

Southwest Turkey Tacos

This is a quick and tasty meal that is also perfect for Weight Watchers.

1/2 chopped onion
1 lb. lean ground white turkey
1 pkg. taco seasoning
1 can Rotel cilantro and lime diced tomatoes
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
chopped tomatoes
fat-free shredded cheese, if desired
whole wheat flour tortillas

Saute onion, add ground turkey and cook until done. Add taco seasoning and 3/4 C water. Mix in Rotel and beans. Simmer 10-15 minutes. Serve as soft tacos.

Weight Watchers Points: 6 per taco

I am thrilled to make something leaner, healthier and still have it taste delicious. This satisfied my Tex-Mex craving. Annelise said it was like a fiesta in her tummy, so I think she liked it.

Spicy Turkey Pasta

This is not much of a recipe really, but it is something I made recently after starting Weight Watchers.

1/2 chopped onion
1 tsp. minced garlic(to taste)
1 lb. extra lean white ground turkey
1 jar Classico Spicy Tomato and Basil Spaghetti Sauce
1 can diced Italian style tomatoes
dashes of oregano and basil
1-2 bay leaves
Whole Wheat Penne or Spaghetti

Saute chopped onion and garlic, add ground turkey and cook until done. Stir in sauces, add dashes of oregano and basil, add bay leaves. Cover and simmer 20-30 minutes. Cook pasta according to directions. Serves 4.

I was wary of cooking with ground turkey, but I must admit I ended up LOVING this simple dish. Annelise (age 4) gobbled it up too and Scott ate several helpings. So, a hit all around.

Weight Watchers points: approx. 7-8