Taco Soup

This can easily be made in the crock pot or on the stove top.

1 pound lean ground beef, browned
1 large onion, chopped
1 package ranch dressing mix
1 package taco seasoning mix
1 can red kidney beans
1 can pinto beans
1 can whole kernel corn
1 can diced mexican style tomatoes (8-oz)
1 can diced tomatoes (8-oz)
2 cups chicken stock

Mix all ingredients, in crockpot, and cook on low for 6-8 hours, serve with tortilla chips, sour cream, diced green onions, and shredded cheddar cheese as garnish.

Beef Stroganoff

This is Rev's favorite meal!

1 tbsp canola oil
1 tbsp butter
1 pound round steaks, trimmed of fat, and sliced into thin strips
1 vidalia onion, diced
2 cloves garlic, minced
1 8-oz pkg white button mushrooms, sliced (I do NOT add these, but they are in the original recipe, so I added it here, add them after the meat and onions are cooked, before the flour is added in the recipe directions below -- we hate mushrooms in our house!)
2-4 tbsp flour
1 can cream of mushroom soup
1 cup light sour cream
1/2 package egg noddles, cooked

Cook egg noddles per package directions, while boiling, start meal.
In large nonstick skillet, Heat oil and butter until combined over medium-high heat. Add garlic and onion, sautee for 1-2 minutes, then add steak, and sautee until browned. Reduce heat to medium, add flour, and stir to combine (Start with 2 tbsp, and add more as needed to soak up all the juices and oil) Continue cooking for at least 3-4 minutes to take away the raw flour taste, then add the soup, and black pepper. Reduce heat to low, and cook about 8 minutes, stirring frequently. Stir in sour cream, and cook, stirring frequently until heated through. Serve over egg noodles.

Crockpot Swiss Chicken

4-6 boneless skinless chicken breasts, trimmed of fat
4-6 slices swiss cheese
1 can cream of chicken soup
1 cup chicken stock
1 box Stouffers Stuffing -Chicken flavored
1 stick butter, melted

Season chicken breasts with salt and pepper, and place in bottom of crockpot, overlapping if necessary. Place one slice of swiss cheese on top of each breast. Mix soup and stock, and pour over top. Sprinkle top with stuffing mix, and then drizzle with melted butter. Cover and cook on low for 6-8 hours.

Crockpot Roast Beef Vegetable Soup

1 pound leftover Roast Beef, in smallish chunks or shredded
1 can italian seasoned stewed tomatoes
1 pound whole wheat egg noddles
4-6 cups beef stock
1 cup frozen peas & carrots
(any leftover veggies -lima beans, corn, etc - in your fridge you need to clear out)
1/2 cup leftover beef gravy from your pot roast
salt & pepper to taste

Mix all in crockpot, cover, and cook on low 8 hours or until noodles are al-dente.

Wassail

I love this drink, it is so soothing and Christmasy! I would drink this everyday, I think, if I lived in Alaska or someplace that stayed cold. But, here in the deep south, I'll stick with making a batch in December, and maybe another in January if necessary!

1/2 gallon Apple Cider (unfiltered)
2 cups unsweetened pineapple juice
2 cans apricot nectar
1 can frozen orange juice concentrate
4-5 cinnamon sticks
15 whole cloves

Mix all ingrediants in large pot on stove, bring to a boil, then reduce heat to low and simmer for at least 30 minutes, or until ready to serve. I like to transfer it to a crockpot set on low after it has simmered to keep it warm if we serve it during a party. (I have actually made it in the crockpot once, and it worked well, too)

Zuppa Toscana

Ingredients
1 pound turkey sausage
2 tablespoons smart balance light buttery spread
1 1/2 cups finely chopped onion
1 garlic clove, minced
7 cups fat-free, less-sodium chicken broth
4 cups coarsely chopped peeled Yukon gold potato (about 1 1/2 pounds)
1/4 teaspoon salt
1 bay leaf
6 cups chopped fresh kale (about 3/4 pound)
1 teaspoon dried basil
9 tablespoons (about 2 ounces) shredded Gruyère cheese (may substitute parmesean)
Preparation
Crumble and brown sausage, drain grease and set aside. Melt butter in a large saucepan over medium heat. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Stir in broth, potato, salt, browned sausage, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender. Discard bay leaf. Partially mash potatoes with a potato masher until thick and chunky. Top with cheese.

Turkey Sausage Pasta Bake

I got the recipe from Savvy Suzie, and thought it sounded good.

Sausage and Penne Bake
Ingredients:
1 pound box whole wheat penne pasta
1 pound Italian turkey sausage (hot or sweet - or use ground beef, turkey, or pork sausage!)
2 bell peppers, diced
1 small onion, diced
2 Tbsp minced garlic
1 (14 oz) jar tomato sauce
1 1/2 - 2 cups shredded mozzarella

Directions:- Preheat oven to 350 degrees- Cook pasta according to package directions, removing from heat while still slightly firm (about 8-10 minutes). Drain and set aside.- While pasta is boiling, crumble sausage into a skillet and brown over medium-high heat. After about 3 minutes, add peppers, onion and garlic, and brown for an additional 4-5 minutes. Stir in the tomato sauce and cook for an additional 3-4 minutes until heated.- Remove from heat, stir in penne and half the mozzarella. Transfer to a casserole dish. Sprinkle remaining mozzarella on top.- Bake for 20 minutes in the preheated oven, or until cheese is slightly browned and melted.

Pumpkin Delight

A perfect no-fuss recipe for the holidays.


Ingredients:
1 large can Pumpkin
1 1/4 cup white sugar
2 tsp Cinnamon
1 can evaporated milk (12 0z.)
3 eggs (beaten)
1 box yellow cake mix
1 1/2 cup coarsely chopped pecans
1 cup melted butter

Beat together first 5 ingredients. Prepare a 9" X 13" pan with cooking spray,pour beaten ingredients into pan.Sprinkle cake mix over mixture, spread pecans over cake mix and pourmelted butter over everything.Bake at 350 deg. F for one hour.Cool and serve with Cool Whip or Whipped cream.

Corn Casserole

1 box jiffy corn muffin mix
1 can whole kernal corn
1 can creamed corn
1 cup sour cream
1 stick melted butter
1 1/2 cup shredded cheddar cheese


Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm

Crockpot Pepper Steak

2 tablespoons olive oil
3 pounds beef sirloin, sliced into strips
1 tablespoon minced garlic
1 onion, chopped
1/2 cup soy sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons splenda
3 green bell peppers, cut into strips
1 tablespoon cornstarch
1/4 cup cold water


Heat the oil in a large skillet over medium heat. Add the steak strips, and quickly brown on both sides, adding the garlic to the steak while it cooks. Transfer the steak and its juices to a slow cooker. Add the onion, soy sauce, salt, pepper and splenda. Cover, and cook on Low for 6 to 8 hours, until the meat is fork tender.
One hour before the end of the cooking time, add the green peppers. Stir together the cornstarch and cold water. Pour into the slow cooker during the last few minutes, and cook until the sauce has thickened.

My favorite Chili

1 lb lean ground beef
1/2 lb sausage (I use mild, because I can't have it too spicy)
1 yellow onion, diced
1 bell pepper, diced
2-3 jalapeno's diced small (I use 1 whole with the seeds, and 2 more with the seeds removed before dicing)
1 12-oz can tomato paste
1 tbsp chili powder
2 tsp oregano
2 tsp cumin
2 cans beer (Yes, the secret ingrediant ~ I have made it with water instead, but it's not as good)
1 can black beans, drained
1 can kidney beans, drained
Brown sausage and ground beef, and then drain grease. Add onion, bell pepper, and jalapenos, and saute until softened. Add in spices, stirring to combine, and tomato paste, then slowly pour in beer, stirring to incorporate. Bring mixture to a boil, then reduce heat, cover, and simmer for 1 1/2 hours. Add in drained beans, stirring to combine. Recover, and continue to simmer another 30 minutes. Serve topped with sour cream, shredded cheddar cheese, and sliced scallions.

Crockpot Asian Short Ribs with Cabbage and Carrots

1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1/4 cup rice vinegar
2 cloves garlic, peeled and smashed
1 tablespoon grated fresh ginger
1/2 teaspoon crushed red pepper
8 beef short ribs (about 4 pounds)
4 medium carrots, peeled and halved crosswise
1 small green cabbage (about 1 pound), quartered
2 tablespoons cornstarch
1 tablespoon sesame oil
4 scallions, thinly sliced (optional)

In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours)*, until the meat is tender and easily pulls away from the bone. Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).*Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.Yield: Makes 4 servings

Parmesan Crusted Chicken

1 pound Chicken breasts
black pepper
1 cup Shredded Parmesan Cheese (Not grated)
Dash of Cayenne pepper

Trim chicken breasts, cover with saran wrap, and pound thin, then cup into smaller portions (about the size of chicken tenerloins) season with black pepper.
On a large piece of wax papper, pour the parmesan cheese, and a dash or 2 of red cayenne pepper, mix well, then spread out into a rectangular shaped pile. Take each piece of chicken, and press into the cheese, flip, and press the other side. (You may have to pick up the chicken, and take some cheese, and press it down into the chicken that way, get a good cover of cheese over the chicken.
In a large, nonstick skillet, heat 2 tbsp olive oil oven med-high heat. Then, add chicken breast pieces covered with cheese. Cook for 5-7 minutes on each side, until cheese formes a crispy, golden crust and chicken is cooked through. Serve with whole wheat cous cous and green salad or roasted vegetables.

Oven Roasted Vegetable Medley

1 red onion
1red bell pepper
2 small zucchini squash
1 bunch aspargus
1 eggplant
olive oil
black pepper
salt
fresh rosemary or basil

Cut all of the vegetables into large chuncks. Drizzle with extra virgin olive oil, sprinkle with salt and fresh ground black pepper, and fresh herbs. Toss to combine. Pour into 9x13 pyrex dish, and roast in oven at 400 degrees for 20-30 minutes until the veggies are tender.

Turkey Black Bean Chili

1 lb ground white turkey
1 cup chopped onion
1 tbsp chili powder
1/2 tsp salt
1/2 tsp cumin
2 cans diced tomatoes, undrained
1 can black beans, drained
1 can chicken broth
1 cup frozen whole kernal corn
sour cream and shredded cheddar cheese for garnish

Brown ground turkey nonstick skillet coated with cooking spray. Add onion and spices and cook 2 minutes. Pour into crockpot, and add remaining ingredients. Cook on low 6-8 hours.

White Velvet Cake

Makes 2, 8- or 9-inch cake layers
4 large egg whites / 135 grams
1 cup milk / 242 grams
2 1/2 tsp vanilla (or any extract flavor: almond, lemon, orange, etc.) / 9 grams
1 - 2 tablespoons lemon or orange zest (peel) or 1/8 teaspoon pure citrus oil
3 cups sifted cake flour / 300 grams
4 tsp baking powder / 19.5 grams
1 1/2 cups superfine sugar / 300 grams
3/4 tsp salt / 5 grams
12 Tbsp (1 1/2 sticks) unsalted butter, cut into cubes and then sit out to soften / 170 grams


Preheat the oven to 350 degrees F. Prepare 2, 8- or 9-inch round cake pans with bakers grease or vegetable oil spray and line the bottoms with rounds of parchment or wax paper.
In a 4 cup bowl, combine the egg whites, 1/4 cup milk, vanilla, and orange zest. Beat with a fork to combine. Set aside.
In your mixing bowl combine the flour, baking powder, sugar and salt and mix with the paddle on low speed for 30 seconds to incorporate. Add the butter cubes to the dry ingredients and the remaining 3/4 cup of milk. Mix on low until the mixture is moistened. Scrape the bowl and increase the speed to medium and beat 1 1/2 minutes. Scrape and gradually add the egg white mixture in three batches, beat 20 seconds after each addition, then scrape the bowl each time.
Pour into the prepared pans and smooth the top. Bake 30+ minutes until the top is light brown and springs back when lightly touched. The sides should not shrink back from the pan until after you remove it from the oven.
Remove cake from oven and let cool 10 minutes in the pan, then turn the cake out onto cooling racks. Cool completely and finish with your favorite frosting.

Asian Shrimp Lettuce Wraps

1 1/2 pounds shrimp, peeled and deveined (may use fresh or frozen, thawed)
1 package broccoli slaw
1 head Bibb or Butter Lettuce, leaves separated, washed, and patted dry
1/2 cup chopped cashews or peanuts

Marinade:
4 Tbsp soy sauce
2 tsp sesame oil
2 Tbsp rice vinegar
1 Tbsp peeled and grated fresh ginger

Combine marinade ingredients, and pour over shimp in large zip lock baggie, place in fridge, and marinate for 30 min.

Slaw Sauce:
3 Tbsp rice vinegar
1/4 cup soy sauce
1/2 tsp sugar or splenda
1 scallion, finely chopped
1 tsp sesame oil
Combine all ingredients, and pour over 1/2 bag of broccoli slaw, tossing to combine.

Prepare marinated shrimp on grill pan or sauté over medium high heat in non-stick skillet until cooked through (they will be opaque and some pink, no longer translucent).
To assemble wraps, Place 3-4 shrimp on an open lettuce leaf, add some of the dressed broccoli slaw, and chopped nuts.

Serve with brown rice.

White Chicken Chili

Whilte Chili

1 large onion, chopped
4 garlic cloves, minced
2 quarts of chicken stock, homemade or reduced sodium
3 pounds of bone in chicken breast, skin removed
1 pound dry navy beans
2 cans (4 oz. each) chopped green chilies
1 tablespoon ground cumin
2 teaspoons dried oregano
1\2 to 1 teaspoon cayenne pepper
1\2 teaspoon ground cloves
Dried chives and crushed red pepper flakes, optional
Instructions
Place onions and garlic in the bottom of a slow cooker. Add the next nine ingredients; do not stir. Cook on high for 8 - 10 hours. Uncover and stir (meat should fall off the bones). Remove bones. Stir to break up the meat. Spoon into bowls; sprinkle with chives and red pepper flakes if desired.

Turkey Sausage Oven Omelet

Turkey Sausage Oven Omelette: I adapted this recipe from The $200 Mission, click here for the original recipe!


Ingredients:
1/2 tbsp olive oil
1 lb turkey sausage(breakfast sausage), cut into bite sized pieces
2 cups eggbeaters original
1/3 cup skim milk
1 cup grated 2% colby-jack cheese
1 small chopped red onion
1/2 bunch asparagus
salt and pepper (to taste)
1/4 tsp cayenne pepper (optional)


Directions:
Preheat oven to 400 degrees and grease a 9x9 pan or casserole dish. Heat oil in skillet, brown sausage until almost cooked through. While sausage is browning, whisk together eggs and milk until blended well. Add cayenne pepper if desired. Add onion and asparagus to skillet, cover and cook for appx 3 minutes, remove from heat. Stir sausage and vegetables, and 1/2 cup of cheese into egg mixture. Salt and pepper to tastePour into prepared casserole or dish. Sprinkle remaining cheese over the top. Bake in preheated oven for 30-40 minutes, or until eggs have set and top is lightly browned.

Crockpot Thai Chicken

Crockpot Thai Chicken:

4 boneless skinless chicken breasts
1 (16 ounce) jar cilantro salsa (or any salsa you prefer)
1/2 cup peanut butter (crunchy or creamy)
2 teaspoons ginger
2 tablespoons soy sauce
2 teaspoons lime juice

Put chicken in bottom of crockpot. Mix remaining ingredients and pour over chicken. Cook on low for 6-8 hours.
Garnish with cilantro, scallions, and peanuts. (optional)
Serve over brown rice or whole wheat noodles, with steamed snow peas.

Taco Bowls

1 pound ground beef
1 packet taco seasoning
1 can black beans, drained and rinsed
2 cups brown rice, cooked
shredded lettuce
diced fresh tomato
black olives
diced red onion
diced bell pepper
shredded cheddar cheese
salsa
light sour cream

Brown ground beef, drain, then add taco seasoning per instructions.

For taco bowls, Layer brown rice, taco meat, beans, and salad ingredients in bowl, top with dressing of mixed salsa and sour cream.

Company Baked Beans

lb lean ground beef
1 red onion, diced
1 clove garlic, minced
1 can black beans
1 can red kidney beans
1 can chickpeas
1 can pork and beans
1 cup brown sugar
1 cup ketchup
1 cup bottled barbecue sauce
2 tbsp red wine vinegar
1 tbsp brown mustard
Brown ground beef and onion until no longer pink, and drain grease. Drain all beans, and combine in lasagna pan (or 2 9x13 pans) add meat mixture, and stir to combine. In separate bowl, mix sugar, ketchup, barbecue sauce, vinegar, and mustard, then pour over beans, stirring to coat. Bake in 350 degree oven for 30 minutes.These are delicious, fancy baked beans, for when you really want to impress. This makes so much, that I usually put into 2 pans, and freeze one for later. Simply thaw, and bake as directed.

Black Bean Burgers

Homemade Black Bean Veggie Burgers
INGREDIENTS
1 (16 ounce) can black beans, drained and rinsed (I use leftover Spicy Black Beans if I have any!)
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg (I use 1/4 cup eggbeaters)
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs (I make my own from whole grain, low carb bread)

DIRECTIONS
1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Black Bean Soup

1 tbsp Smart Balance Light Buttery Spread
1 onion, diced
2 cloves garlic, minced
1 tbsp cumin
1 tbsp fajita seasoning mix
1 tsp chili powder

Combine in Large Stock pot, and cook over med-high heat until onion is translucent. Then, add:

2 cans chicken stock (low sodium, fat free)
1 can black beans (undrained)
1 can black-eyed peas (undrained)
1 can diced tomatos (I use the "fire-roasted")(undrained)
1 cup shredded cooked chicken (optional, but I had leftovers, so I threw them in)

Stir to combine, and bring mixture to a boil, then reduce heat, and simmer for 15 minutes. Then add:

2 Tbsp fresh lime juice
1/2-1 cup chopped fresh cilantro

And serve to combine. May garnish with shredded cheddar or Jack cheese.
Simply delicious!

Crockpot Southwestern Chicken

1 package chicken breast tenderloins
1 can black beans, drained and rinsed
1 can shoe peg corn
1 small jar salsa

Mix black beans, corn, and 1/2 jar salsa and pour in bottom of crockpot. Layer chicken tenderloins on top, and them spoon remaining salsa over chicken. Cover and cook on high for 4 hours, or low for 6-8. Sprinkle with shredded cheddar cheese to serve, or serve fajita style with whole wheat tortillas, cheese, and sour cream.

Pecan Crusted Tilapia

Ingredients
2 tbsp light mayo
1 tbsp dijon mustard
2 4 oz. Tilapia filets
1/8 cup chopped pecans (about 10 halves)

DirectionsLightly butter a large (I just used cooking spray), shallow baking pan, such as a jelly roll pan. In a small bowl, combine mayonnaise and mustard.
Using paper towels, pat fish lightly to dry. Arrange fish fillets in prepared baking dish.
Spread mayonnaise mixture over each fillet. Sprinkle each fillet with chopped pecans; press down gently.
Bake in a preheated 350° oven for 12 to 15 minutes (I baked for about 10 minutes and then broiled for 4-5 minutes for the pecans to get toasty), until fish flakes easily with a fork.
Number of Servings: 2

Sweet and Spicy Glazed Salmon

Ingredients:
3 tablespoons dark brown sugar
1 tablespoon soy sauce
4 teaspoons Chinese-style hot mustard
1 teaspoon rice vinegar
4 (6-ounce) salmon fillets (1-inch) thick
Cooking spray
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Directions:
1. Preheat oven to 425°
2. Combine first 4 ingredients in a sauce pan; bring to a boil. Remove from heat.
3. Place fish on a foil-lined jelly roll pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 12 minutes. Remove from oven.
4. Preheat broiler.
5. Brush sugar mixture evenly over salmon; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork.
Yield: 4 servings

Sweet and Spicy Glazed Salmon

Ingredients:
3 tablespoons dark brown sugar
1 tablespoon soy sauce
4 teaspoons Chinese-style hot mustard
1 teaspoon rice vinegar
4 (6-ounce) salmon fillets (1-inch) thick
Cooking spray
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Directions:
1. Preheat oven to 425°
2. Combine first 4 ingredients in a sauce pan; bring to a boil. Remove from heat.
3. Place fish on a foil-lined jelly roll pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 12 minutes. Remove from oven.
4. Preheat broiler.
5. Brush sugar mixture evenly over salmon; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork.
Yield: 4 servings

Oreo Truffles

1 package oreos (not double stuffed)
1 8-oz package cream cheese (at room temperature)
12 ounces white chocolate chips, melted
12 ounces milk chocolate chips, melted

Take oreos, open, and scape centers into mixing bowls. Place chocolate cookie pieces in food processor, and pulse until consistency of fine crumbs.
Add cream cheese to "middles" and cream together until smooth. Add cookie crumbs, and mix until completely combined.
Form mixture into small balls, and dip 1/2 into white chocolate and 1/2 into milk chocolate. Set on foil lined cookie sheet, and place in fridge to set.

Crockpot Garlic Swiss Steak

1/3 c. all-purpose flour
1 t. salt
1/2 t. pepper
1 1/2 lbs beef round steak, cut into serving-size portions
2 T. oil
14-oz. can stewed tomatoes
1/2 c. onion, chopped
1/2 green pepper, chopped
2 cloves garlic, minced

Combine flour, salt and pepper; sprinkle over steak and pound into both sides.

In a large skillet, brown steak in oil over medium heat; transfer to a lightly greased Crockpot. Combine remaining ingredients; pour over steak. Cover and cook on low for 8 hours or high for 4.

Grilled Chicken and Squash Bake

4 boneless skinless chicken breasts, each cut into about 4 strips (about 1 1/4 to 1 1/2 pounds)
Garlic salt
Montreal Chicken Seasoning
10 cups yellow squash, washed and sliced 1/4-inch thick (cut large slices in half as well)
6 ounces fresh spinach leaves, coarsely chopped
3 tablespoons butter
4 ounces sliced Muenster cheese (can also use provolone or baby swiss, or even mozzarella)

Instructions:
1. Season chicken, and grill until cooked through on indoor grill pan or George Foreman Grill.

2. Put chicken into bottom of 9x13" baking dish. Heat 2 tbsp butter in skillet, and sautee squash in butter until tender.

3. Add remaining tablespoon of butter to the pot, and add spinach leaves. Cook and stir just until spinach is wilted. Remove from heat and toss with just a little salt.

4. Spoon the squash mixture over the chicken. Place slices of cheese on top, enough to make a thin layer over the vegetables.

5. Broil (uncovered) for about 5 minutes until cheese is melted and bubbly.

Lentil Haystacks

1/2 pound dry lentils, sorted and rinsed
(I never actually sort them, but this is what I'm told you are supposed to do so I'm telling you this, too.)
1 package dry Lipton Onion Soup Mix
salt and pepper
4 cups water
1/2 pound smoked turkey sausage
2 cups brown rice, cooked
1/2 red onion, chopped
1 small tomato, diced
1/2 bell pepper, diced
Shredded cheddar cheese

I large saucepan, over med-high heat, brown turkey, then add dry lentils, soup mix, and water, bring to boil, mixing well. Cover, reduce heat,and simmer until lentils are cooked, per package directions. Remove sausage, and dice
To Serve:
In bowl, layer brown rice, then lentils, then sausage, then top with onion, tomato, bell pepper, and cheese.

Spinach Walnut Pesto

Spinach-Walnut Pesto
1/4 cup walnuts, toasted
3 cups fresh spinach leaves
1 cup fresh basil leaves
1 clove garlic, minced
Salt and freshly ground black pepper
3 tablespoon grated Parmesean cheese
1/2 cup Extra Virgin Olive Oil
Yields: About a cup

Place walnuts, spinach, basil, garlic, salt and pepper in a food processor. Pulse until it forms a paste. Drizzle in oil slowly until the mixture is all combined and makes loose paste.

This is great over whole wheat pasta, or smeared over chicken or turkey and baked.

Yummy! I can't wait for supper!

Apple Oatbran Muffins

1 cup oat bran
1 cup old fashioned rolled oats
3 TBSP Splenda Brown Sugar blend
1 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
1 cup unsweetened applesauce
1 4-oz container of nonfat, sugar free or low sugar vanilla flavored yogurt (I used Walmart's GV brand Benefit vanilla yogurt)
3/4 cup skim milk
1/4 cup egg beaters original
1 small apple, chopped
1 Tbsp canola oil
Combine all ingredients. preheat oven to 375 degrees. grease mini-muffin pan or use mini muffin papers. fill 3/4 with batter, and bake for 16-18 minutes.

Variations: substitute blueberries or strawberries for the apple; substitute semi sweet chocolate chips and 1 tsp vanilla extract, and leave out cinnamon.
Hope you enjoy!

Crockpot Spicy Black Beans

1 pound black beans, soaked overnight and rinsed
1 diced jalapeno pepper
3 cups chicken broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
I can diced tomatoes with garlic & onion
Drain black beans, and rinse.
Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.
Serve over brown rice, with fresh spinach salad on the side.
(I will probably cook up some smoked sausage on the side for REV, since he doesn't believe in meatless meals!)

Zucchini and Tomatoes

1 pound zucchini
1 tablespoons olive oil
1 small chopped onion
1 cloves minced garlic
1 1/2 cups coarsely chopped fresh tomatoes
1/2 teaspoon salt
Black pepper to taste
1/3 cup grated part skim mozzarella cheese
Preheat oven to 375° F. Wash zucchini and cut into 1/4-inch slices.
Heat oil in saucepan over medium heat. Add onion and garlic and cook about 5 minutes, stirring frequently.
Add zucchini and cook 5 minutes longer, stirring frequently. Add tomatoes, salt and pepper. Cook 5 minutes longer.
Turn into greased 9x12-inch baking dish. Sprinkle cheese over top and bake 20 minutes, until zucchini is just cooked through and cheese is melted.
Makes 4 servings.

Tangy Coleslaw

1/2 bag coleslaw mix (green cabbage, red cabbage, carrots, shredded)
small handfull of chopped fresh parsley (optional)
1/4 cup cider vinegar
1 tbsp canola oil
2 tsp splenda
1 tsp celery seeds
1/4 tsp salt
pinch of black pepper
Make the dressing: whisk together vinegar, oil, splenda, celery seeds, salt and pepper. Pour over coleslaw mix, too to coat. place, covered in fridge for 2+ hours to allow flavors to mix.

Cornmeal Crusted Tilapia

4 tilapia fillets
1 cup cornmeal
2 tsp dry dill
1 tbsp grated parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
pinch of cayenne pepper
1/4 cup eggbeaters
2 tbsp canola oil
combine cornmeal, dill, parmesan cheese, salt, pepper, and cayenne in pie plat and set aside. pat each tilapia fillet dry with a towl, brush with eggbeather, then dip in to cornmeal mixture, turning to coat both sides.
Heat the oil in a large skillet over medium-high heat. Add the fish fillets and cook for 3-4 minutes, turn using a spatula, and cook for another 3 minutes or until fish flakes easily with a fork. remove from heat.

Crockpot Stuffed Bell Peppers

4-5 bell peppers, tops cut off (and reserved) and seeds scraped out
1 lb 97% lean ground turkey
1 small red onion, diced
1 small zucchini, grated
2 cups cooked brown rice
tony's seasoning to taste
black pepper
1 jar spaghetti sauce ( I use bertoli olive oil & garlic or tomato and garlic~if you can find a low sugar or sugar free sauce, use that)
shredded parmesan cheese
Chop off any remaining bell pepper that's usable from the tops. In a large skillet, brown the ground turkey with the onion, bell pepper, and zucchini until no pink is left. stir in cooked brown rice and about 1/2 cup of spaghetti sauce (until it loose, but not runny) season to taste with black pepper and tony's. (I prepare to this point the night before). Pour 1/2 cup of spaghetti sauce in bottom of crock pot. Stuff each bell pepper shell with equal parts of turkey mixture, and place side by side on top of tomato sauce in crock pot. pour remaining spaghetti sauce over and around the peppers. Top each with a sprinkle of shredded parmesan cheese. Cover, and cook on low for 6-8 hours or high for 4 hours. serve with green salad or sauted zucchini.

Black-Eyed Pea Salad

1 can black-eyed peas, drained and rinsed
1 can chickpeas, drained and rinsed
1 small red bell pepper, diced
1 small green bell pepper, diced
1-2 jalapeno pepper, diced small (I can't take too much heat, so I use 1 jalapeno pepper, and scape the seed out of 1/2 of it. It still has spice, but not too much to handle.)
1 small red onion, diced
Dressing:
1/4 cup of olive oil
4 tbsp red wine vinegar
2 tsp sugar (I use splenda to make it low GI friendly)
salt and pepper
dash of cayenne pepper
dash of pepper sauce or tabasco
Toss the vegetables and beans together in a large bowl. Pour Dressing over top, stir to combine, and allow to marinate in refrigerator for several hours before serving. Serve over a bed of baby spinach.

Whole Wheat Pizza Crust

2 1/4 cup whole wheat flour
1/3 cup oat bran
1 packet active dry yeast
1 tbsp honey
1 tbsp olive oil
1 cup warm water

I just mixed the dry ingredients together, then added the wet and stirred/kneaded until well combined. Then, let sit, covered by a damp cloth for about 10-15 min to rise. Punch down, and roll out. (I greased my counters with olive oil because it was still a little sticky) I used a 4 inch round cookie cutter, and my dough made about 18-20 circles (to make Pizza Pockets, or roll out onto pizza stone.

Veggie -Packed Tomato Sauce

1/4 cup extra virgin olive oil
1 yellow onion, diced
2 tsp minced garlic
1 small red bell pepper, chopped
1 small zucchini, chopped
1 cup spinach, chopped
1 can diced tomatoes
1 can tomato puree
3 tbsp fresh parsley, chopped (may substitute basil)
1 tsp salt
1 tsp freshly ground black pepper
1 tsp red pepper flakes
1 tsp splenda
1 tsp dried oregano (if you've got fresh, use it!)

Here's how I put it together:


Heat EVOO in skillet over med-high heat. Add garlic and onion, and cook, stirring frequently, for 2-3 minutes. Throw in zucchini and bell pepper, and continue cooking about 8 minutes, or until the veggies are tender.
Add Spinach, and cook until wilted.

Add diced tomatoes and tomato puree, and stir to combine. Reduce heat to med-low. Add parsley, salt, pepper, red pepper flakes, and oregano, stirring to combine. Allow to simmer, stirring occasionally, for about 10 minutes. At this point your sauce is done, but I knew that my boys wouldn't eat it in this state, it's too chuncky.
So, I removed it from heat, allowed it cool for about 10 minutes, than put my new immersion blender to work, and pureed it smooth. Isn't it pretty!

This recipe yielded 4 cups of sauce.

Grilled Balsalmic Bruschetta Chicken

4 boneless skinless chicken breasts, thawed (I use the big Costco bag)
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
8 slices fresh mozzarella cheese

4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar

1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.

2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm

Crockpot Italian Stuffed Meatloaf

1 1/2 lb 93% lean ground beef
1 small yellow onion, chopped
1 small zucchini, grated
1/3 cup eggbeaters
1/8 cup old-fashioned oats
1/8 cup flax meal
3/4 cup tomato sauce (I will use my homemade veggie-packed sauce)
1 tbsp fresh parsley or basil, chopped
1 tsp salt
freshly ground black pepper
1 cup shredded, reduced fat mozzarella cheese

Mix all ingredients, except for cheese, in large bowl with hands until well mixed. If it is too wet, may add more oats until the correct meatloaf texture is reached. Form into an 8x8ish square shape on a large sheet of saran-wrap. Visually divide in half. Spread shredded cheese over one half of the meat square, leaving a 1 inch border around that half. Fold other half over top of cheese half, sealing edges and forming a loaf shape, using the saran wrap.
Place inside the crockpot, cover, and cook on high for 4 hours, or low for 6-8. Use 2 spatulas to lift the meatloaf out of the crockpot,and let rest for 10 minutes before slicing. (of course, this can easily be baked in the oven, if you do not require the convenience of a crockpot.)

Sweet Potato Latkes

1 sweet potato, peeled, then grated
4 green onions, sliced white and green parts
1/4 cup whole wheat flour
1/4 cup eggbeaters
Salt and pepper


Mix all, drop in by 1/4 cup fulls (or smaller) onto hot skillet with about 2 tbsp canola oil on it. Cook for 3-4 minutes per side.

Marinated Pork Tenderloin

1/3 cup canola oil
1 packet dry onion soup mix
5 tbsp worchestershire sauce
1 pork tenderloin

Mix oil, soup mix, and worchestershire sauce in a gallon-sized ziplock bag, and shake to combine. Then add pork tenderloin to the bag and seal. Place in the fridge and marinate for 2-4 hours.
When time to cook, Preheat oven to 375. Place large sheet of foil onto cookie sheet. Remove Bag from fridge, and place pork in center of foil, pouring remainder of marinade over tenderloin. Bring up long sides of foil, folding over twice at top, then fold in ends, forming a foil packet. Bake for 30-40 minutes, depending on size of tenderloin, until no pink is left in center.
Remove from oven, and open foil packet to vent. Allow to sit about 5 min, then remove to cutting board. Allow to sit for additional 5 min, then slice and serve.

Crockpot Pork Chops with Gravy

4-6 bone-in pork chops (neither "thin" nor "thick" cut, just regular pork chops)
1 package brown gravy mix
1 can cream of mushroom soup (or the equivalent of homemade cream of mushroom soup)
1/2 cup water

Place the pork chops in the crockpot, mix the gravy mix, soup, and water, and pour over pork chops. Cook on high for 4 hours or low for 6-8 hours. These are so tender and delishious. Serve over brown rice, with black eyed peas and green salad.

Low Carb Burgers

1 lb 93/7 ground beef
1 small onion, diced
1/2 zucchini, shredded
1-2 tbsp worchestershire sauce
1 tsp grill seasoning
2 tbsp flax meal
Pepper Jack Cheese cubes

In bowl, mix ground beef, and all other ingredients (except cheese) with your hands. Divide into 4 portions. Form each pattie by inserting 1-2 cheese cubes into the portion of meat mixture, forming a pattie around the cheese, making sure the cheese is sealed inside. Grill outside on grill, on indoor grill pan, or George Foreman Grill until desired doneness. To serve, Wrap each pattie in a large bibb lettuce leaf, with sliced tomato, onion, spinach, and condiments of your choosing.

Crockpot Oregano Marinara Chicken

1 package chicken breast tenders
1 jar marinara sauce (I'll use my leftover homemade veggie packed tomato sauce found here)
1-2 TBSP dried Oregano

Place chicken breast tenders into crockpot, and pour the jar of marinara sauce over top. Sprinkle the top with dried oregano, and cook on high for 4 hours, or low for 6-8 hours. Serve over whole wheat spaghetti, with a large green salad on the side.

Crockpot Shredded Beef Sandwiches

1 3-4 pound roast ( I usually buy rump, but a tender chuck roast is fine, too)
2 16-oz jars pepperocini peppers, NOT drained, sliced
2 large yellow onions, sliced
2 bell peppers, sliced
1 cup water
1 TSP fresh ground black pepper
Cut roast into chunks (approx. 4"x4") Put meat into crockpot, along with sliced onions and bell peppers. Season with fresh ground black pepper. Pour Pepperocini peppers (with juice) and water over meat and vegetables. Cover and cook on low 8 hours. Remove meat from crockpot, and shred using 2 forks, then return to crockpot.
To serve, Split open whole wheat hoagie rolls, scooping out some of the bread from the center, to form a "bread shell". Place some of the shredded beef, along with onion and peppers into the "bread shell" Top with Sliced cheese (Provolone or swiss are equally delicious). Place under broiler for 2-3 minutes, or until cheese melts and bread toasts.
The leftovers freeze well.

Grainy Mustard and Chive Crusted Pork Tenderloin

1 pork tenderloin, trimmed of silvery membrane

1/4 cup grainy dijon mustard (I use Grey Poupon Country Dijon)

3-4 scallions, white and green parts chopped (original recipe calls for chives)

1 clove garlic

1 tsp canola oil

Preheat oven to 425 degrees. Mix mustard, scallions, garlic, and oil, then smear all over tenderloin. Place on baking sheet, and cook for 20-25 minutes, or until just a hint of pink remains inside. Then, place under broiler for 1 minute to brown, turn, and repeat with the other side. Let stand for 5 minutes before slicing. (I do not like mustard, but I love this recipe!)

Oven Roasted Beer Can Chicken with New Potatoes and Fennel

Roasted Beer Can Chicken with new potatoes and fennel:

1 whole roasting chicken
1 bulb fennel, cored and sliced
6 new potatoes, quartered (skin on)
olive oil
2 cloves garlic (1 crushed, 1 minced)
2 tbsp poultry seasoning
1 tsp cayenne pepper
fresh ground black pepper
1 can beer (We do not drink alcohol, but each year I buy a 6 pack and put it away. I have several recipes that use beer, and would not be as good without it! ~ Just don't tell my congregation :) )

Preheat oven to 350 degrees, and set oven rack to lowest position. Remove any innards from the whole chicken, and rinse inside and outside with cool water, rub inside cavity with salt, set aside. Take beer can and pour out 1/2. Insert the crushed garlic clove into can, and sprinkle some poultry seasoning and cayenne pepper inside. Set beer can in center of 9x13" pyrex dish.

"Impale" chicken with beer can, arranging legs, so chicken sits upright in baking dish. Drizzle chicken generously with olive oil. Using your hands, rub generously with poultry seasoning, being sure to get in between skin and meat if you can. Sprinkle lightly with cayenne. Arrange new potatoes and fennel slices arround chicken in dish, and drizzle with olive oil, salt, black pepper, and some of the fennel fronds. Place on bottom rack of oven, and bake until cooked through, about 45 minutes. (Use a meat thermometer for safety!)

Allow to sit for 10 minutes, then carefully remove beer can from chicken (using tongs) remembering that beer can will be very hot! Carve, and serve with veggies (they will be flavored with the chicken drippings.)

Note: Fennel is sometimes call Anise. It is a white colored bult (kind of onion-like) with green stalks coming off of it (kind of celery-like) with wisypy fronds at the top (like dill). It has a licorise flavor, and is great if fall and winter dishes. I have trouble finding it around me, but found some at a whole-foods type store in mobile recently, so I pulled out this old recipe. I urge you look for it, you'll really like it!

A new space

I'm going to use this blog to post my recipes. My hope is that it will be an easy way for me to link to my recipes, so my original blog will be neater. We'll see how it works out. I'll start by re-posting some of the recipes that I've already put on "A Journey". Anything posted here will be liked to my other blog, so check that one out!