Broccoli Cheese Soup

OK, so I finally am going to start working on pictures for my food blog.  I also know that it is about time!  So here is my first official post with a picture.  Keep in mind that I am not used to taking pictures of food so this is still a work in progress.  This is the best I could do for this time around.

The recipe I have for you today, is a quick and easy one.  Apparently I am on a soup kick lately;0)  I do love a good soup, especially when it starts to cool off. 

 So here is a quick broccoli cheese soup for you.  Enjoy!

What You Will Need:

1 small head of broccoli

half onion, chopped

2 cans cream of mushroom soup

2 cups of milk

3 T. flour

1 can evaporated milk

4 chicken bouillon cubes

2-3 cups of shredded cheese

Put the onion and broccoli in your soup pot along with enough water to boil them in.  Add the bouillon cubes.  Cook until the broccoli is tender.  Gradually stir in the flour, while constantly stirring, until well blended(I like to dissolve the flour in a little bit of warm before adding it to the pot of soup)  Add salt and pepper to taste.  Add the can of evaporated milk, then the cream of mushroom soup, and then the milk. 

Stir until well blended.  Add the cheese until well blended. Like any other cream based soup,

 you want to heat it up slowly. 

Creamy Chicken Noodle Soup

This is a recipe that my Grandma shared with the rest of us. 

 It is a 10 for sure, it has become a family fav!

What you will need:

chicken-cooked and diced or shredded

1 can cream of chicken soup

2 cans chicken noodle soup

1 cab evaporated milk

3 carrots cut up small

4 cans chicken broth or water

1 package noodles 8 oz

1 onion chopped

8 oz cream cheese (optional)

Just add everything to your pot, and let slowly heat up so you don't burn it.  Just keep stirring occasionally until you have reached your desired thickness, and then serve.

*Sometimes I just used minced onions instead of fresh onions, and don't always add carrots.  I also like to use the good noodles you find in the freezer section.  They just seem more homemade.  Costco also sales a big bag of homemade type noodles that are yummy too.  I often don't add the cream cheese to try to make it a little healthy:0) Enjoy!

Swiss Chicken

What You Will Need:

8 boneless, skinless chicken breasts
8 slices of Swiss cheese
2 cans cream of chicken soup
1/4 cup water
1 box chicken stuffing

Butter 9X13 inch pan.  Place chicken in pan and top with cheese.  Pour the soup mixed with water over the chicken.  Cover top with stuffing.  Drizzle 1 cube melted butter on top of stuffing.  Bake @ 350F for 1 hour uncovered.

This is one of my favorite chicken recipes that I have.  I hope you enjoy it as much as my family does!

Apple Snicker Salad

This sounds like a strange combination, and well, quite frankly it is.  It is so YUMMY though!  I made this once for my hubby's family and they almost always request that I make it when we get together and I am in charge of the salad.  So enjoy, because you will be going back for 2nd's!

What You Will Need:

1 can (8 ounces) pineapple tidbits in juice

2 medium red apples

2 medium green apples

4 ounces cream cheese

1 cup frozen whipped topping

Snickers

1.  Drain the pineapple, reserving the juice.  Place cream cheese in a large bowl.  Gradually whisk in the pineapple juice until smooth.  Fold in the whipped topping until well blended.

2.  Cut Snickers into bite size pieces.  Add the pineapple and Snickers into the cream cheese mixture.  Dice the apples and add them into the cream cheese mixture.  Quickly blend salad together.

3.  Cover and refrigerate until ready to serve.

* This is better when made a little bit ahead and has had time to chill in the fridge.  I also always add the apples last so they do not turn brown.

*  I always double the recipe.

Pina Colada Fruit Dip

What You Will Need:

 

3/4 cup milk

1/2 cup sour cream

1 Pkg (3 1/2- OZ ) instant coconut pudding mix

1- 8oz can crushed pineapple, undrained

Blend milk, sour cream, pudding mix and undrained pineapple. Cover and refrigerate

overnight, Serve with fresh fruit.

 

You can never have enough good fruit dip recipes!  Got this one from my Aunt.

Easy Dutch Oven Cobbler

What You Will Need:

1 box white cake mix
1 16oz can of pie filling (any kind)
2 tbsp butter
1 can of Sprite (we've used Dr. Pepper before too, so I think you could really use any pop)

Cook in 12" dutch oven.  Drop butter into the bottom of the oven.  Pour out pie filling.  Add the cake mix on top of the pie filling.  With your finger, make a zigzag pattern in cake mix.  Pour Sprite over the top.  Checkerboard your charcoal on top and bottom until full.  Turn at 15 minutes and start checking to see if it's cooked.  Check every 15 minutes after that.  Usually takes about 30 minutes.

It's easy and delicious!

Dutch Oven Cheesy Potatoes

What you will need:

1 lb bacon

3 to 4 onions diced

5 lbs potatoes

1 lb cheddar cheese grated

1 pint sour cream

salt and pepper

Fry bacon until crisp in 12" oven.  Remove from oven, but leave drippings.  Add onions to bacon grease and cook until clear.  Add potatoes, bacon, and salt and pepper to taste.  Stir to coat the potatoes with grease.  Cover and cook for 1 hour (350F).  8 coals on bottom, 17 on top.  Carefully fold in cheese and sour cream, cook for 10 more minutes.

We love to eat these potatoes anytime we go camping.  They are very yummy (not healthy but yummy), and easy to do.  Sometimes I even make them for dinner if I have potatoes at home that I need to use.  They are just as good baked in the oven.  Hope you enjoy! 

Strawberry Spinach Salad

I love strawberries, especially this time of year. This salad is easy to make, light, and tastes pretty refreshing this time of year. (someday I will post pictures with my posts).

What You Need:

Dressing:
1 lemon
2 tablespoon white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds

Salad:

1/4 cup sliced almonds, toasted
8 ounces (1 1/2 cups) strawberries, hulled and quartered
1/2 medium cucumber, sliced and cut in half
1/4 cup small red onion, sliced into thin wedges
1 package (6 ounces) baby spinach

1. For dressing, zest lemon to measure 1/2 teaspoon zest, juice lemon using juicer to measure 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil, and poppy seeds in small bowl. Whisk until well blended. Cover; refrigerate until ready to use.

2. Preheat oven to 350F. For salad, spread almonds in single layer over bottom of pan. Bake 10 to 12 minutes or until lightly toasted. Remove from oven, cool almonds.

3. Meanwhile, hull strawberries, and cut into quarters.

4. Slice cucumber, and slice onion into thin wedges.

5. Place spinach in large serving bowl. Add the strawberries, cucumber, and onion. Whisk dressing and pour over salad. Gently toss to coat lettuce. Sprinkle with almonds, and serve immediately.

Makes: 10 servings/70 calories
* Always toss salad with dressing just before serving to avoid the salad going soggy

Potato Casserole (Crock-Pot)

My life has been so crazy busy lately, that is why I keep posting crock-pot recipes. I love them; they make life so much easier! This a kind of a version of "funeral potatoes" as we like to call them. They are pretty good. I prefer the ones baked in the oven more but if you are in a hurry, these are a great side to a dinner.

What You Need:

1 can (10 1/2 ounces) condensed cream of chicken soup
1 cup (8 ounces) sour cream
1/4 cup chopped onion
1/4 cup plus3 tablespoons butter, melted and divided
1 teaspoon of salt
2 pounds of potatoes, peeled and chopped
2 cups (8 ounces) shredded cheddar cheese
1 1/2 to 2 cups of stuffing mix

1. Combine soup, sour cream, onion, 1/4 cup butter, and salt in a small bowl.

2. Combine potatoes, and cheese in slow cooker. Pour soup mixture over potato mixture; mix well. Sprinkle with stuffing mix over potato mixture; drizzle with remaining 3 tablespoons of butter.

3. Cover; cook on LOW 8 to 10 hours or on HIGH 5 to 6 hours until potatoes are tender.

Makes 8 to 10 servings

Cookie Pizza a la Mode

I made this for dessert on Sunday for a family dinner with my hubby's family. It was pretty good. My husband loves cake, pies, cookies, etc. and I don't. I do LOVE ice-cream though, and guess what, that's right, my hubby does not! I thought we would give this one a try since it was a good compromise for both of us. Sometimes my oven cooks things funny so our cookie got a little over done (so I would watch it close while cooking), but other than that everyone really seemed to enjoy it.

What You Need:
1 tube (16-1/2 ounce) refrigerated chocolate chip cookie dough
Chocolate syrup
Vanilla ice cream
Maraschino cherries
Whip cream

1. Press the cookie dough onto an ungreased 12 in pizza pan. Bake at 350F for 15 to 20 minutes, or until deep golden brown. Cool on wire rack for 5 minutes. Cut into wedges.

2. Drizzle chocolate syrup onto dessert plates. Top with warm cookie wedge, scoop (or two) of ice-cream, and additional chocolate syrup on top of ice-cream. Garnish with whip cream and cherry.

*You can prepare and cool the wedges ahead of time and place in a resealable storage bag or airtight container. Warm wedges for a few seconds on microwave before assembling individual desserts.

Fruit Topped Almond Cream

On my first date with my hubby Ryan, he took me to Ruth Chris Steak House. The whole meal was delicious and for dessert we shared berries and cream. It was yummy and has been one of my favorites ever since. I recently came across this recipe and was so excited to make it for Ryan, hoping to bring back memories from our first date. It turned out to be delicious, but Ryan didn't even remember eating that on our first date. Shocker I know;0) This is a quick and easy recipe and you can use just about any kind of fruit to go along with it.

What you will need:
1 package (3.4 ounces) instant French Vanilla pudding mix
2-1/2 cups cold milk
1 cup heavy whipping cream
1/2 to 3/4 teaspoon almond extract
3 cups assorted fruit (strawberries, grapes, raspberries, blueberries, mandarin oranges. I personally like to stick to berries so I use blackberries, strawberries, raspberries, etc)

1. In a large bowl, combine the pudding mix and milk. Beat on low speed for 2 minutes and set aside.

2. In a small bowl, beat cream and extract until stiff peaks form. Fold into pudding. Spoon into shallow serving dish. Chill. Top with fruit just before serving.

Yield: 8 servings

Mexican Style Shredded Beef

Sorry guys, I know it has been forever, once again, since I have posted.  Life has been so crazy!  We just got back from vacation, and are trying to get caught up around here.  Anyway, here is a great beef crockpot recipe.  I have used this beef to go along with all the other Cafe Rio recipes, and sometimes I just make it to use in tacos or enchiladas.  Any way it is served it is yummy!

What you will need:
1 boneless beef chuck shoulder roast (about 3 lbs)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground red pepper
1 cup salsa or picante sauce
2 tablespoons water
1 tablespoon cornstarch

1.  Cut roast in half.  Combine cumin, coriander, chili powder, salt, and red pepper in small bowl.  Rub over beef.  Place 1/4 cup salsa in slow cooker; top with one piece of beef.  Layer 1/4 cup salsa, remaining beef, and 1/2 cup salsa in slow cooker.  Cover; cook on LOW for 8 to 10 hours or until meat is tender.

2.  Remove beef from cooking liquid; cook slightly.  Trim and discard excess fat from beef.  Shred meat with 2 forks.

3.  Let cooking liquid stand for 5 minutes to allow fat to rise.  Skim off fat.  Blend water and cornstarch until smooth; stir into slow cooker.  Cook, uncovered, on HIGH for 15 minutes or until thickened.  Return beef to slow cooker.  Cover; cook 15 to 30 minutes or until hot.  Adjust seasonings.  Serve as meat filling for tacos, fajitas, or burritos.  Leftover beef may be refrigerated for up to 3 days or frozen up to 3 months. 

Makes 5 cups filling

Cafe Rio Chicken

1 small bottle Zesty Italian salad dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves minced garlic
5 lbs. boneless, skinless chicken breasts


Roast all ingredients in crock pot on low for 4 hours. Shred or cut chicken, roast for an additional hour.

Cafe Rio Pork

5-6 lbs. pork roast
1 Tbsp cumin
1 or 2 cups of brown sugar
20 oz bottle coke
12 oz red taco sauce


Place roast in crock pot and cover half way up with water. Cook roast in crock pot for 12 hours on low. *Save liquid from roast in separate bowl. Add remaining ingredients to roast and cook for an additional 4 hours on low. Take out roast and shred. Put pork back in sauce and cook for 2 more hours on low.


*Strain the fat from the liquid (place in fridge for a little while). Thicken with corn starch and then add a can of chile verde enchilada sauce to liquid. This sauce can then be placed over burrito.

Cafe Rio Rice and Creamy Dressing

Sorry I have not posted in so long.  We had Ryan's brother and his family in town.  Devon is in the Air Force and they are moving to Japan for at least 4 years.  Life has just been crazy having fun, and visiting with them.  Here are a couple really easy recipes for you.  I hope you enjoy them!  The meat recipes that go with them will be coming soon!

Creamy Tomatillo Dressing:

1 package buttermilk ranch dressing powder
3 tomatillos (peeled)
1 C. mayo
1 C. buttermilk
1 C. chopped cilantro
3 cloves garlic
1/8 tsp. cayenne pepper


Mix in blender and chill (makes a lot)

Cafe Rio Rice:

6 cups of water
4 tsp. chicken bouillon
4 tsp. minced garlic
1/2 bunch chopped cilantro
1 tsp. cumin
1 can green chilies
3/4 tsp. salt
1 Tbsp. butter
1/2 medium onion, chopped
3 c. rice, uncooked, long grain


Bring water to boil, add all ingredients. Cook for 30 minutes.

Chicken Roll Ups

chicken (can put in as little or as much chicken as you like)

1 pkg. crescent rolls

1 pkg. cream cheese ( can use low fat)

1 sm. can chopped olives

1 sm. can green chilies

1. Follow the instructions on the crescent roll package to preheat the oven.

2. Cook the chicken (you can either boil or grill) and chop up into pieces.

3. Soften the cream cheese and add to a bowl with olives, green chilies, and chicken. Roll out the crescent roll dough. Place some of the cream cheese filling in the center, and roll into crescent shape. Place on cookie sheet and back according to the instructions on the crescent roll package.

These are really yummy and originally came from a recipe one of my best friends shared with me. My sister and I have made a few alterations to it, but they are definitely worth a try!

Artichoke Pizza

1 can (14 oz) artichokes, drained and chopped
1 can (2.25 oz) sliced olives, drained
1/2 (2 oz) grated Parmesan cheese, divided
1 lemon
1/3 cup mayonnaise
1 garlic clove, pressed
1 package (13.8 oz) refrigerated pizza crust
1 small tomatoe, thinly sliced or diced (whatever you prefer)
1 teaspoon Italian seasoning mix

1.  Preheat oven to 425F.  Chop artichokes.  Zest lemon to measure 1 teaspoon zest; finely chop zest.  In a small bowl combine artichokes, olives, 1/4 cup of cheese, lemon zest, mayonnaise, and garlic; mix well.

2.  Unroll pizza dough on pizza pan/stone shaping it into a circle.  Using a lightly floured roller, roll dough to the edge of the pan.  Spread artichoke mixture evenly over crust to within 1/2 inch of edge.  Thinly slice tomatoe or dice it.  Arrange tomato pieces over pizza; sprinkle with seasoning mix and remaining cheese. 

3.  Bake 20-25 minutes or until cheese is melted and crust is golden brown.  Remove from oven; let stand for 10 minutes. 

Calories: 120 per slice

I prefer to use a thin pizza crust.  This is one of my very favorite things to have for dinner.  It is very easy and quick to make and is yummy!

Hawaiian Haystacks

Start to Finish: about 30 minutes

2 cans cream of chicken soup
1 cup chicken broth
2 cups cooked, chopped, chicken
4 cups cooked rice
1 can chow mein noodles
3 med tomatoes, diced
1 (20 oz) can pineapple tidbits, drained
1 cup grated cheese
1/2 cup coconut
1 can sliced olives, drained

Combine soup and broth in a sauce pan to make gravy.  Stir to blend and add the chicken and heat to almost boiling.  Prepare all the toppings, and cook the rice.   Serve gravy over rice, and add toppings as desired.  Enjoy!

This is a really good but quick recipe for Hawaiian Haystacks.  When at home I like to grill my chicken so that it tastes really good, versus boiling it.  You can prepare it however you want though.  I've made this a lot camping as well, and it's just as yummy there.  I hope you like it!

California Wraps

It's that time of year again, softball season!  I don't know about you, but this time of year starts out to be really crazy for my family.  This is a great and quick dinner for those nights that you are out running (like the ball park perhaps?).  You can make these ahead and pack a little picnic, or enjoy them at home.  My sister and Ryan both gave these an 8 or 9.  For a low calorie wrap, they are delicious!

Prep Time: 20 minutes

240 calories

1 large tomato, diced

6 tablespoons thinly sliced green onions with tops

1 medium ripe avocado, seeded *(see notes)

1 tablespoon reduced-fat sour cream

1/2 teaspoon lemon juice

1/8 teaspoon salt

6 (8-inch) fat-free tortillas

6-12 large lettuce leaves

8 ounces thinly sliced reduced-fat deli smoked turkey

1 package (4 ounces) salad sprouts

6 tablespoons shredded reduced-fat cheddar cheese

1.  Dice tomato and slice the green onions.  Using an avocado peeler, cut avocado in half lengthwise; remove seed and cut flesh away from skin.  Place avocado in a bowl and mash.  Stir in sour cream, lemon juice, and salt.

2.  Using a scoop, top each tortilla with a level scoop of avocado mixture; spread to within 1/4 inch of edge using a spreader.  Cover with one or two lettuce leaves, pressing lightly.  Place one slice of turkey over lettuce.  Top evenly with 1/2 cup of sprouts; sprinkle with 2 tablespoons tomato and 1 tablespoon each green onion and cheese.

3.  Roll up each tortilla tightly.  Cut each wrap diagonally in half with knife.

* If desired, you can use 1 container (6 ounces) of avocado dip instead of a fresh avocado.  I like to use the Lighthouse, avocado dip, with mild jalapenos.  It gives this just the right amount of kick.

* Wraps can be prepared in advance.  Wrap tortillas individually in plastic wrap and place in fridge for us to 3 hours. 

Deviled Eggs

Makes 12

6 hard boiled eggs (large)

3 Tablespoons of mayo

1 Tablespoon of sugar

1 teaspoon of mustard (honey mustard is good as well)

1 teaspoon of vinegar

salt and pepper to taste

paprika (optional)

For easier peeling use older eggs near the SELL BY date, fresh eggs are harder to peel.

To boil eggs, place them in enough cold water to cover completely, bring to a rolling boil over high heat.

Reduce to medium heat and cook for 12 more minutes. 

Promtply chill by placing in a bowl with cold water and ice.  This keeps the yolks a bright yellow.  Keep adding ice as necessary.  Rapid chilling will prevent the green ring to appear on the yolk.

Remove shells from eggs, and halve them lengthwise with a knife. 

Carefully remove yolks, and place in a bowl.

Mash yolks with a fork, and add remaining ingredients.

Very carefully spoon mixture back into egg white halves.  Garnish with a light sprinkling of paprika.

These are very yummy!  I hope you enjoy!

"Healthy" Chili

Prep Time: 5 min
Start to Finish: 15 min
Makes: 2 servings
82% less sodium~37% less sugar~270 calories

1 cup water
1 (14.5 oz) can of no-salt added diced tomatoes
1 cup no-salt added black beans, rinsed and drained
1 cup chopped onion
1/4 cup no-salt tomato paste
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/4 cup reduced fat shredded cheese

1.  In a medium saucepan, combine: water, un-drained tomatoes, beans, onion, tomato paste, chili powder, and cumin.  Bring to boiling; reduce heat.  Simmer, covered for 10 minutes.  Ladle into bowls and if desired sprinkle with cheese.

I have a lot of chili recipes, and though this one is not my favorite of them all, it is a quick and easy dinner, and is pretty good.  I would give it like a 7 probably.

"Healthy" Spinach Artichoke Dip

aPrep Time: 15 min
Start to Finish: 45 min
Makes: 10 servings (1/4 cup each)
50% less fat~50% less sat fat~36% fewer calories~120 calories

4 cups lightly packed fresh spinach leaves (4 oz)
1 package (8 oz) 1/3-less-fat cream cheese (Neufchatel), softened
1/4 cup reduced fat mayonnaise
4 tablespoons shredded Parmesan cheese (1oz)
1/4 cup fat-free milk
2 cloves garlic, finely chopped
1 teaspoon dried basil leaves
1 can (14 oz) artichoke hearts, drained, chopped
Baguette slices, if desired
Assorted raw vegetables, if desired

1.  Heat oven to 350F.  Spray 1-quart shallow glass baking dish with cooking spray.

2.  Place spinach in microwavable casserole dish; add 1/4 cup of water.  Cover; microwave on high for 2 minutes.  Drain well, pressing spinach with paper towels to remove excess liquid.  Chop spinach.

3.  In large bowl, beat cream cheese with spoon until smooth.  Beat in mayonnaise, 3 tablespoon of the Parmesan cheese, milk, garlic, and basil until well blended.  Stir in spinach and artichokes.  Spread evenly in baking dish.  Sprinkle with remaining tablespoon cheese.

4.  Bake 20 to 25 minutes or until heated through.  Serve with baguettes or raw veggies. 


This is just as good as the non healthy version.  Totally worth a try!

Mexican Lasagna

Prep Time: 40 min

Start to Finish: 1 hr 10 min
Makes: 8 servings
300 calories per serving

1 lb boneless, skinless, chicken breasts cut into strips
1 large onion, halved and cut into thin wedges
1 large clove garlic, finely chopped
2 cups (16 oz) fat-free ricotta cheese
1 cup (8 oz) reduced-fat sour cream
1 can (4 oz) chopped green chilies
1/2 cup chopped, fresh cilantro (if desired)
2 teaspoons ground cumin
1/8 teaspoon salt
2 cups salsa
8 corn tortillas (6-inch in diameter), cut in half
1 1/4 cups shredded low fat Monterey Jack cheese (5 oz)



1. Heat oven to 350F. Spray 13X9 inch rectangular baking dish with cooking spray.

2. Spray large skillet with cooking spray; heat over medium heat. Add chicken; cook and stir 5 minutes or until no longer peak. Remove to medium bowl. Wipe skillet clean with paper towel. Spray with cooking spray. Heat over medium heat. Add onion and garlic. Cover and cook, stirring occasionally, 7 to 8 minutes or until lightly browned. Add to chicken bowl.

3. In another medium bowl, stir together ricotta, sour cream, green chilies, cilantro, cumin and salt.

4. Spread 1 cup of the salsa across the bottom of prepared baking dish. Arrange half of the tortillas evenly over salsa. Spread half of the ricotta mixture over tortillas. Top with half of the chicken mixture. Top with 1 cup of salsa and 1/2 cup of cheese. Repeat layering with remaining tortillas, ricotta mixture, and chicken mixture. Sprinkle with remaining salsa and 3/4 cup of cheese.

5. Bake 30 minutes or until heated through. Loosely cover with foil if the cheese brown too quickly.

Ryan and I both really like this one. It is one of my new favorites, especially for low calorie.  I have used reduced fat-free flour tortillas instead of corn, and I also have just put in a little bit of cilantro flake seasoning.

Crockpot Pork Chops

This one is not exact measurements.  It is really easy and really good though!

What you will need:

Cream of Chicken Soup
Ketchup
Worchestshire Sauce
Pork Chops

1. Brown both sides of the pork chops in a skillet.

2. Mix the sauce together. For every can of soup add: 1/4 cup of ketchup & 3 to 6 tablespoons of Worchestshire Sauce. Mix well

3. Place a small amount of the sauce in the bottom of your Crockpot. Add some pork chops. Cover with the rest of the sauce. Cook on low for 6 to 8 hours.

We LOVE this one as well. It is very good. You serve it with white rice. I always at least double the sauce. We use the sauce on our pork chops and the rice. I have cooked this with as little as 3 pork chops and up. So you can really make it is a big or little as you want. I cooked this on Sunday with 13porkchops, and 5x the sauce. It was perfect.

Chicken Parmesan with Linguine

Prep Time: 10 minutes
Start to Finish: 30 minutes
Makes: 5 servings
Calories: 340
From: Eat Better America

1/2 cup Fiber One original bran cereal
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic salt
1 egg white
2 tablespoons fat-free milk
1 lb boneless, skinless, chicken breast, cut into 1-inch thick strips
1 tablespoon canola or olive oil
6 oz uncooked whole grain or regular linguine
2 cups garden vegetable pasta sauce
Chopped fresh parsley if desired

1. Heat oven to 400F. Line pan with foil; spray foil with cooking spray. Place cereal in resealable food storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).

2. In shallow bowl, mix cereal, cheese, Italian seasoning, and garlic salt. In another shallow bowl, mix egg white and milk until blended. Dip chicken pieces into egg white mixture, then coat well in cereal mixture; place in pan. Drizzle oil over chicken.

3. Bake 15 to 20 minutes or until crisp and chicken is no longer pink in the center.

4. Meanwhile, cook linguine as directed on package; drain. In saucepan, heat the pasta sauce over medium heat until hot.

5. Place drained linguine on serving platter; top with pasta sauce and chicken. Sprinkle with parsley.

This one Ryan gave an 8 1/2.  I really liked it as well.  It was much better than I thought it would be.  Enjoy!

Broccoli Cheese Casserole

This has been a Hopkins family favorite since I was a kid. I will apologize in advance because this recipe does not have exact measurements. You just kind of mix it up to make the size of casserole you want it to be and to make it to your liking. This is my Dad's very favorite dish!

You will need:

broccoli (Sm head to Lg head just depends on how much you want there to be)
instant white rice (I usually use 4 to 6 servings)
cream of mushroom soup (start with 1 can but you may need more than that)
jar of cheese sauce (I usually buy a Lg one to make sure I have enough)

1. Preheat the oven to 350F. Prepare the rice as you normally would.

2. Cut the broccoli into little pieces and either steam it or boil it until tender.

3. In Lg bowl mix: the rice, broccoli, cream of mushroom soup, and cheese sauce. You add enough of the soup and cheese until it is as creamy and cheesy as you like it. You want it to be kind of creamy from the soup, this helps it to not go dry when you heat it up.

4. Cook for 30 minutes or until heated through.

Easy Meatloaf

1 1/2 pounds ground beef (I like to use lean beef)
1 egg
1 onion, chopped
1 c. milk
1 c. cracker crumbs
salt and pepper to taste
2 tbls. brown sugar
2 tbls. mustard
1/3 c. ketchup

1. Preheat oven to 350F.

2. In Lg. bowl combine: beef, egg, onion, milk, and crumbs. Season with salt and pepper. Place in lightly greased loaf pan.

3. In Sm. bowl combine: brown sugar, mustard, and ketchup. Mix well and pour over meatloaf.

4. Bake for 1 hour.

My husband does not like meatloaf, but I do. So to bad for him but he has to eat it every now and then when I make it. I actually really like this one. I only like meatloaf when it does not have a bunch of random stuff in it. This one is also very tender so the pieces almost fall apart as you cut it. It is really good. Sometimes though, it does come out just a little pink still, but if that bothers you then you can just cook it for a little longer. I think it has great taste though.

Three Cheese Manicotti

Prep Time: 30 min
Start to Finish: 1 hr 10 min
Makes: 4 servings
360 calories per serving
52% less fat~59% less sodium


8 dried manicotti shells
nonstick cooking spray
6 ounces fresh spinach
3 or 4 minced garlic cloves
1 cup light ricotta cheese or low-fat cream style cottage cheese
3/4 cup shredded reduced fat mozzarella cheese (3 ounce)
2 eggs, lightly beaten
1/4 cup Parmesan cheese
2 teaspoons dried Italian seasoning mix
1 can (14.5 ounce) no-salt-diced tomatoes, undrained

1. Preheat oven to 350F. Cook manicotti shells according to package directions; drain. Rinse with cold water and drain again. Set aside.

2. Meanwhile, for filling, coat an unheated large nonstick skillet with cooking spray. Preheat over medium heat. Add garlic and spinach to the hot skillet. Cook for 3 to 5 minutes or until the spinach is cooked, stirring occasionally. Remove from heat; cool slightly. Stir in ricotta cheese, 1/2 cup of mozzarella cheese, eggs, Parmesan cheese, and Italian seasoning. Spoon filling into the manicotti shells.

3. For sauce, place undrained tomatoes in blender. Cover and blend until smooth. Spread about 1/3 of the sauce into baking dish. Arrange stuffed manicotti shells in dish. Pour remaining sauce over the manicotti.

4. Bake, covered, for 35 to 40 minutes or until heated through. Uncover and sprinkle remaining 1/4 cup of mozzarella cheese over the top. Bake for 5 minutes more. Let stand 10 minutes before serving.

This would also be good with mushrooms in it (however I hate mushrooms, so I don't use them). My husband gives this one an 8 because it has no meat in it. I think it is really good, and don't judge it just because it has no meat, so I give it a 9. It is becoming one of my favorite new dishes, and has been on my monthly menu the past few months. Anyway, hope you enjoy!

Crockpot Beef Stroganoff

1 lb beef stew meat
1 package Lipton onion soup mix
2 cans cream of mushroom soup
1 can cream of celery soup
1 small can of mushrooms, drained
16 oz sour cream

1. Place the beef stew meat in the bottom of your slow cooker. Sprinkle with the onion soup mix. Pour cream of mushroom and cream of celery soups over the meat. Do not mix. Add the mushrooms. Cook on low 6 to 8 hours.

2. Half hour before you are ready to eat, stir in the sour cream.

3. Serve over rice or egg noodles.

This one gets a 10 for sure from my family. Everyone I have ever given this recipe too has loved it. I originally was given this recipe from my friend/cousin Rachel. I usually serve it with the egg noodles, and have used light sour cream before to try to make it a little healthier. One thing is for sure, you need to try this one out!

Caribbean Chicken and Pineapple Salsa

Prep Time: 15 min
Start to Finish: 30 min
Makes: 4 servings
From eatbetteramerica.com

Chicken
1 1/4 cups Fiber One original bran cereal
2 teaspoons jerk seasoning (dry)
4 boneless, skinless chicken breast (about 1 1/4lb)
1/2 cup buttermilk
2 teaspoons Dijon mustard
1/2 teaspoon red pepper sauce

Pineapple Salsa
1 can (8 oz) crushed pineapple in juice, undrained
1/4 cup chopped red bell pepper
1/4 cup chopped apricots or papaya, if desired
1 tablespoon chopped fresh cilantro
1 teaspoon sugar
1 teaspoon lemon juice

1. Heat oven to 400F. Spray cookie sheet with cooking spray. Place cereal in resealable food storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor). Place cereal in shallow dish. Stir in jerk seasoning.

2. In large food storage plastic bag, place chicken, buttermilk, mustard, and pepper sauce. Seal bag; shake well. Remover chicken from bag; coat with cereal mixture. Place on cookie sheet.

3. Bake 14 to 16 minutes or until the juice of chicken is clear when center of the thickest part is cut (170F). Meanwhile, mix salsa ingredients. Cover; refrigerate until serving time. Serve with chicken.

1 serving: 300 calories


I told Ryan to rate this from a 1 to 10, 1 being the worst and 10 the best. He gave it a 8 or 9. I thought it was about a 7, but he really enjoyed it. It was pretty good. I had forgot to get jerk seasoning (Walmart was out when I did my monthly shopping), so I used a Chipotle Pepper chicken mix that I had instead. It worked great. I also already had course grained mustard so I used that instead of using Dijon. This one was a keeper though, and we will use it again!

"Healthified" Fettuccine Alfredo

Prep Time: 40 Minutes
Start to Finish: 40 Minutes
Makes: 8 servings
From eatbetteramerica.com

65% less fat~71% less fat sat~36% fewer calories

1 lb uncooked fettuccine
2 cups whole milk
1 tablespoon all-purpose flour
1/4 teaspoon salt
dash freshly ground black pepper
dash ground red pepper (cayenne)
2 tablespoons butter
2 teaspoons finely chopped garlic
2 oz 1/3-less-fat cream cheese(Neufchatel)
2/3 cup grated Parmesan or Romano cheese
2 tablespoons chopped fresh parsley

1. Cook fettuccine as directed on package, omitting salt. Drain; return to saucepan. Cover and keep warm; set aside.

2. Meanwhile, in medium bowl, stir milk, flour, salt, black pepper,and red pepper with wire whisk until smooth. In saucepan, melt butter over medium-low heat. Add garlic; cook 1 minute, stirring constantly (do not let burn). With wire whisk, stir milk mixture into butter mixture in saucepan. Cook and stir over medium heat 6 to 8 minutes or until mixture thickens and boils.

3. Stir in cream cheese until melted. Stir in cheese until melted. Pour over fettuccine; toss to coat. Sprinkle with parsley.

1 serving: 330 calories.

My husband and I both liked this one. It was pretty good and easy to make. We will use it again.

Thanks,
Jessi