Chinese Cashew Chicken
by:cdkitchen
Serves: 4
Ingredients:
1 cup diced cooked chicken
1 cup diced celery
1/2 cup minced onion
1 can (10.75 oz. size) cream of mushroom soup
1 can (16 oz. size) bean sprouts -- drained
1 tablespoon soy sauce
1 cup cashews -- coarsely chopped
1 can (5.5 oz. size) chow mein noodles
Directions:
Combine all ingredients except chow mein noodles in Crock-Pot; stir well. Cover and cook on Low for 5 to 9 hours or on High for 2 to 3 hours.
Serve over chow mein noodles.
Tuesday, December 25, 2007
Sunday, December 23, 2007
Cheesy Vegetable Soup (crockpot)
Cheesy Vegetable Soup
by: cdkitchen
Serves: 5
Ingredients:
1 pound ground beef
1 package (10 ounce size) frozen corn kernels
1 cup cubed potatoes
1 cup thinly sliced celery
1 cup sliced carrots
1/2 cup chopped onion
2 cups water
2 cubes beef bouillon cube
3/4 teaspoon hot pepper sauce
1 jar (16 ounce size) processed cheese sauce
Directions:
Brown the ground beef and drain.
Put all ingredients except the cheese sauce in a crock pot. Cover and cook on low for 8 to 10 hours.
Add cheese sauce and gently stir until well blended.
Nutrition Info:
Amount Per Serving
Calories: 622
Total Fat: 43.3g
Cholesterol: 144mg
Sodium: 1931mg
Total Carbs: 29.9g
Dietary Fiber: 3.8g
Protein: 28.9g
by: cdkitchen
Serves: 5
Ingredients:
1 pound ground beef
1 package (10 ounce size) frozen corn kernels
1 cup cubed potatoes
1 cup thinly sliced celery
1 cup sliced carrots
1/2 cup chopped onion
2 cups water
2 cubes beef bouillon cube
3/4 teaspoon hot pepper sauce
1 jar (16 ounce size) processed cheese sauce
Directions:
Brown the ground beef and drain.
Put all ingredients except the cheese sauce in a crock pot. Cover and cook on low for 8 to 10 hours.
Add cheese sauce and gently stir until well blended.
Nutrition Info:
Amount Per Serving
Calories: 622
Total Fat: 43.3g
Cholesterol: 144mg
Sodium: 1931mg
Total Carbs: 29.9g
Dietary Fiber: 3.8g
Protein: 28.9g
Pizza Meatballs (crockpot)
Pizza Meatballs
by:cdkitchen
Serves: 6
3/4 pound ground beef
1/2 teaspoon onion powder
1/2 egg
1/2 cup panko bread crumbs
3/4 teaspoon freshly chopped garlic
1/2 teaspoon Worcestershire sauce
Salt and pepper, to taste
Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil)
4 ounces mozzarella cheese, cut into 1/4-inch cubes
***Sauce***
1 can (15-ounce size) tomato sauce (more if desired)
1/2 can (15-ounce size) crushed tomatoes
Italian seasoning, to taste
1/2 chopped medium onion
3/4 teaspoon fresh chopped garlic
Directions:
Preheat oven to 350 degrees F. Line a flat baking sheet with parchment paper.
In a large bowl add ground beef, onion powder, egg, panko crumbs, garlic, Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mix thoroughly. Shape into 1-inch balls. Push in to the mixture a cube of cheese. Reshape the meatball. Place on lined baking sheet. Do this until all of the meatballs have been formed. Bake in the oven until browned, about 15 to 20 minutes. If the cheese cube that was used is too big it will melt out of the meatball.
In a crock pot, on medium heat add the tomato sauce, crushed tomatoes, Italian seasonings (to taste) onion, and garlic. Keep hot while the meatballs cook. Add the meatballs once they are done cooking. Serve with toothpicks. The sauce can be heated on stove top.
by:cdkitchen
Serves: 6
3/4 pound ground beef
1/2 teaspoon onion powder
1/2 egg
1/2 cup panko bread crumbs
3/4 teaspoon freshly chopped garlic
1/2 teaspoon Worcestershire sauce
Salt and pepper, to taste
Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil)
4 ounces mozzarella cheese, cut into 1/4-inch cubes
***Sauce***
1 can (15-ounce size) tomato sauce (more if desired)
1/2 can (15-ounce size) crushed tomatoes
Italian seasoning, to taste
1/2 chopped medium onion
3/4 teaspoon fresh chopped garlic
Directions:
Preheat oven to 350 degrees F. Line a flat baking sheet with parchment paper.
In a large bowl add ground beef, onion powder, egg, panko crumbs, garlic, Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mix thoroughly. Shape into 1-inch balls. Push in to the mixture a cube of cheese. Reshape the meatball. Place on lined baking sheet. Do this until all of the meatballs have been formed. Bake in the oven until browned, about 15 to 20 minutes. If the cheese cube that was used is too big it will melt out of the meatball.
In a crock pot, on medium heat add the tomato sauce, crushed tomatoes, Italian seasonings (to taste) onion, and garlic. Keep hot while the meatballs cook. Add the meatballs once they are done cooking. Serve with toothpicks. The sauce can be heated on stove top.
Friday, December 21, 2007
Easy Meatballs (crockpot)
Easy Meatballs (crockpot)
by: cdkitchen
Serves: 8
Cook Time: 6-8 hours
Ingredients:
3/4 pound ground beef
5/8 cup Italian seasoned bread crumbs
1/8 cup chopped fresh parsley
1 clove garlic, minced
1/2 medium yellow onion, chopped
1/2 egg, beaten
1/2 jar (28 ounce size) spaghetti sauce
1/2 can (16 ounce size) crushed tomatoes
1/2 can (14.25 ounce size) tomato puree
Directions:
In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into meatballs.
In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.
Nutrition Info:
Amount Per Serving
Calories: 165
Total Fat: 6.9g
Cholesterol: 39mg
Sodium: 503mg
Total Carbs: 15.6g
Dietary Fiber: 2.3g
Protein: 10.5g
by: cdkitchen
Serves: 8
Cook Time: 6-8 hours
Ingredients:
3/4 pound ground beef
5/8 cup Italian seasoned bread crumbs
1/8 cup chopped fresh parsley
1 clove garlic, minced
1/2 medium yellow onion, chopped
1/2 egg, beaten
1/2 jar (28 ounce size) spaghetti sauce
1/2 can (16 ounce size) crushed tomatoes
1/2 can (14.25 ounce size) tomato puree
Directions:
In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into meatballs.
In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.
Nutrition Info:
Amount Per Serving
Calories: 165
Total Fat: 6.9g
Cholesterol: 39mg
Sodium: 503mg
Total Carbs: 15.6g
Dietary Fiber: 2.3g
Protein: 10.5g
All Day Beef Stew (Crockpot)
All Day Beef Stew (Crockpot)
by: cdkitchen
Serves: 7 (can easily be doubled for large crowd)
Ingredients:
3 potatoes, peeled and cut into bite size pieces
4 carrots, peeled and sliced
1 1/2 medium onions, coarsely chopped
1 pound stew beef
1/2 can (15 oz. size) diced tomatoes
1/2 can (15 oz. size) tomato sauce
1/2 green pepper, coarsely chopped
1/2 tablespoon minced garlic
Salt and pepper to taste
1/2 cup water
Directions:
Combine all ingredients in crock and cook on high setting for 1 hour then turn to low and cook all day. You should give the stew a good stir when you turn it to low.
by: cdkitchen
Serves: 7 (can easily be doubled for large crowd)
Ingredients:
3 potatoes, peeled and cut into bite size pieces
4 carrots, peeled and sliced
1 1/2 medium onions, coarsely chopped
1 pound stew beef
1/2 can (15 oz. size) diced tomatoes
1/2 can (15 oz. size) tomato sauce
1/2 green pepper, coarsely chopped
1/2 tablespoon minced garlic
Salt and pepper to taste
1/2 cup water
Directions:
Combine all ingredients in crock and cook on high setting for 1 hour then turn to low and cook all day. You should give the stew a good stir when you turn it to low.
Sweet Potatoes and Pears
Recipe for: Sweet Potatoes and Pears
Serves: 4
From the Kitchen of: Janelle Pelkey
Preheat oven: 350
Cook Time: 20-30 minutes
Ingredients
4 cans (15oz each) cut sweet potatoes, drained
3 pears, peeled, quartered, and cored
1/3 cup brown sugar, packed
1/3 cup chopped pecans
3 tablespoons flour
3 tablespoons butter, melted
Instructions
Preheat oven to 350. In an 8 inch square baking dish, combine sweet potatoes and pears. In a small bowl, combine pecans, brown sugar, flour and butter to make a paste. Crumble mixture over potatoes and pears. Bake for 20 to 30 minutes.
Serves: 4
From the Kitchen of: Janelle Pelkey
Preheat oven: 350
Cook Time: 20-30 minutes
Ingredients
4 cans (15oz each) cut sweet potatoes, drained
3 pears, peeled, quartered, and cored
1/3 cup brown sugar, packed
1/3 cup chopped pecans
3 tablespoons flour
3 tablespoons butter, melted
Instructions
Preheat oven to 350. In an 8 inch square baking dish, combine sweet potatoes and pears. In a small bowl, combine pecans, brown sugar, flour and butter to make a paste. Crumble mixture over potatoes and pears. Bake for 20 to 30 minutes.
Chicken Noodle Casserole (Crockpot)
Chicken Noodle Casserole
by: Taylore Coulombe
2 chicken breasts
2 cans cream of chicken
season w/ pepper and lawry's seasoning salt
Put all this in the crockpot on LOW all day
10 minutes before dinner time
Boil 2/3 bag of extra wide egg noodles
cut up chickin into bite size pieces
mix all together and serve
Here's the same recipe but a slightly different take from
Janelle Pelkey
Recipe for: Chicken Noodle Casserole
Serves: 4-6
From the Kitchen of: Janelle Pelkey
Ingredients
2 large chicken breasts
3 cans of cream of chicken soup
_ soup can of water
1 Tsp pepper
1Tsp Lawry’s Seasoning Salt
2/3 bag of thick egg noodles
Recipe instructions
Put chicken (frozen is fine), 3 cans soup, _ can of water, and spices in crockpot on med for 6-8 hours. Boil noodles right before serving. Shred chicken in crockpot. Add egg noodles to crokpot when cooked and serve.
~~~So yummy! Perfect for weeknight meals.
by: Taylore Coulombe
2 chicken breasts
2 cans cream of chicken
season w/ pepper and lawry's seasoning salt
Put all this in the crockpot on LOW all day
10 minutes before dinner time
Boil 2/3 bag of extra wide egg noodles
cut up chickin into bite size pieces
mix all together and serve
Here's the same recipe but a slightly different take from
Janelle Pelkey
Recipe for: Chicken Noodle Casserole
Serves: 4-6
From the Kitchen of: Janelle Pelkey
Ingredients
2 large chicken breasts
3 cans of cream of chicken soup
_ soup can of water
1 Tsp pepper
1Tsp Lawry’s Seasoning Salt
2/3 bag of thick egg noodles
Recipe instructions
Put chicken (frozen is fine), 3 cans soup, _ can of water, and spices in crockpot on med for 6-8 hours. Boil noodles right before serving. Shred chicken in crockpot. Add egg noodles to crokpot when cooked and serve.
~~~So yummy! Perfect for weeknight meals.
Hearty Chili (crockpot)
Hearty Chili
by: Stephanie
Cook Time: 4-10 hours (the longer you cook it, the better it tastes)
Serves: 4-6
1 lb browned ground sirloin, turkey, or chicken (I like to brown the meat with diced onion)
2 can's chili beans
1 can red kidney beans
1 can tomatoes and green chili's (if you like it a little spicier add two cans)
1 can corn (drained)
1 can tomato sauce
1 pkt chili seasoning (i like lawry's)
Mix all together and cook on low at least 4 hours but you can cook it as long at 10...longer you cook it the better flavor it takes on
by: Stephanie
Cook Time: 4-10 hours (the longer you cook it, the better it tastes)
Serves: 4-6
1 lb browned ground sirloin, turkey, or chicken (I like to brown the meat with diced onion)
2 can's chili beans
1 can red kidney beans
1 can tomatoes and green chili's (if you like it a little spicier add two cans)
1 can corn (drained)
1 can tomato sauce
1 pkt chili seasoning (i like lawry's)
Mix all together and cook on low at least 4 hours but you can cook it as long at 10...longer you cook it the better flavor it takes on
Thursday, December 20, 2007
Makeover Rocky Road Fudge Brownies
Makeover Rocky Road Fudge Brownies
by: Taste of Home: Light Desserts
Yield: 2 dozen.
INGREDIENTS:
1 package reduced-fat fudge brownie mix
(13-inch x 9-inch pan size)
1/2 cup chopped pecans
2 cups miniature marshmallows
1 cup marshmallow creme
1/4 cup fat-free milk
3 tablespoons butter or stick margarine
3 tablespoons baking cocoa
1 square (1 ounce) unsweetened chocolate
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
DIRECTIONS:
Prepare brownie mix according to package directions; stir in pecans. Spread batter into a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows. Cool on a wire rack.
In a saucepan, combine marshmallow creme, milk, butter, cocoa and chocolate. Cook and stir over low heat until melted and smooth. Transfer to a mixing bowl; beat in confectioners' sugar and vanilla until smooth. Drizzle over marshmallows.
NUTRITIONAL FACTS
1 brownie equals:
180 calories
6 g fat (2 g saturated fat)
4 mg cholesterol
109 mg sodium
32 g carbohydrate
1 g fiber
2 g protein
Diabetic Exchanges:
2 starch, 1 fat.
~~~TASTY TIP~~~
If you line your baking pan with aluminum foil, you can lift the uncut brownies out of the pan for super-easy cutting. Plus, cleanup will be a cinch.
by: Taste of Home: Light Desserts
Yield: 2 dozen.
INGREDIENTS:
1 package reduced-fat fudge brownie mix
(13-inch x 9-inch pan size)
1/2 cup chopped pecans
2 cups miniature marshmallows
1 cup marshmallow creme
1/4 cup fat-free milk
3 tablespoons butter or stick margarine
3 tablespoons baking cocoa
1 square (1 ounce) unsweetened chocolate
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
DIRECTIONS:
Prepare brownie mix according to package directions; stir in pecans. Spread batter into a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows. Cool on a wire rack.
In a saucepan, combine marshmallow creme, milk, butter, cocoa and chocolate. Cook and stir over low heat until melted and smooth. Transfer to a mixing bowl; beat in confectioners' sugar and vanilla until smooth. Drizzle over marshmallows.
NUTRITIONAL FACTS
1 brownie equals:
180 calories
6 g fat (2 g saturated fat)
4 mg cholesterol
109 mg sodium
32 g carbohydrate
1 g fiber
2 g protein
Diabetic Exchanges:
2 starch, 1 fat.
~~~TASTY TIP~~~
If you line your baking pan with aluminum foil, you can lift the uncut brownies out of the pan for super-easy cutting. Plus, cleanup will be a cinch.
Friday, December 14, 2007
Gingerbread Cookies
Gingerbread Cookies
by: Taste of Home: Light Cooking
Preheat oven: 350
Cook Time: 8-10 minutes
Yield: 5 dozen.
INGREDIENTS:
3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon salt
Vanilla frosting of your choice
Red and green paste food coloring
DIRECTIONS:
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies.
NUTRITIONAL FACTS
1 cookie equals:
77 calories
2 g fat (1 g saturated fat)
10 mg cholesterol
69 mg sodium
13 g carbohydrate
trace fiber
1 g protein
~~~TASTY TIP~~~
To have make-ahead cookies that taste and look fresh-baked, make your holiday cutout cookies ahead and freeze them without frosting. When you need them, simply thaw and frost.
by: Taste of Home: Light Cooking
Preheat oven: 350
Cook Time: 8-10 minutes
Yield: 5 dozen.
INGREDIENTS:
3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon salt
Vanilla frosting of your choice
Red and green paste food coloring
DIRECTIONS:
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies.
NUTRITIONAL FACTS
1 cookie equals:
77 calories
2 g fat (1 g saturated fat)
10 mg cholesterol
69 mg sodium
13 g carbohydrate
trace fiber
1 g protein
~~~TASTY TIP~~~
To have make-ahead cookies that taste and look fresh-baked, make your holiday cutout cookies ahead and freeze them without frosting. When you need them, simply thaw and frost.
Wednesday, December 12, 2007
Cheesecake Marble Brownies
Cheesecake Marble Brownies
by: anonymous
Preheat oven: 375
Cook time: 40 minutes
Dish: 13x9 greased casserole dish
8 oz semi sweet chocolate
2 tsp baking powder
10 tbsp butter
3/4 tsp salt
2 cups sugar
1.5 tsp vanilla
4 eggs
8 oz cream cheese
1 3/4 cups flour
1. Combine chocolate and 6 tbsp butter in a saucepan over low heat until melted (can use a double boiler too)
2. Remove from heat; cool 10 min
3. In a lg bowl, beat 1 1/4 cups sugar and 3 eggs until well blended
4. Blend in 1.5 cups flour, baking powder, salt, and 1/2 tsp vanilla
5. Stir in cooled chocolate mixture
6. Spread batter in prepared pan.
7. In a bowl, beat cream cheese, 3/4 cups sugar and 4 tbsp butter until smooth
8. Beat in remaining egg and vanilla.
9. Stir in remaining flour
10. Spread mixture over chocolate
11. Gently swirl t/g with knife.
12. Bake for 40 minutes
***Tip for baking brownies: Line your pan with foil and then grease the foil. That way, once the brownies have cooled you can simple lift the foil out and peel away the sides, so that when you cut the brownies it's easy to keep them intact. ***
by: anonymous
Preheat oven: 375
Cook time: 40 minutes
Dish: 13x9 greased casserole dish
8 oz semi sweet chocolate
2 tsp baking powder
10 tbsp butter
3/4 tsp salt
2 cups sugar
1.5 tsp vanilla
4 eggs
8 oz cream cheese
1 3/4 cups flour
1. Combine chocolate and 6 tbsp butter in a saucepan over low heat until melted (can use a double boiler too)
2. Remove from heat; cool 10 min
3. In a lg bowl, beat 1 1/4 cups sugar and 3 eggs until well blended
4. Blend in 1.5 cups flour, baking powder, salt, and 1/2 tsp vanilla
5. Stir in cooled chocolate mixture
6. Spread batter in prepared pan.
7. In a bowl, beat cream cheese, 3/4 cups sugar and 4 tbsp butter until smooth
8. Beat in remaining egg and vanilla.
9. Stir in remaining flour
10. Spread mixture over chocolate
11. Gently swirl t/g with knife.
12. Bake for 40 minutes
***Tip for baking brownies: Line your pan with foil and then grease the foil. That way, once the brownies have cooled you can simple lift the foil out and peel away the sides, so that when you cut the brownies it's easy to keep them intact. ***
Pear Delight
Pear Delight
by: Shirley Carmichael
Serves: 6
1 Baked Pie Shell
Filling:
1 8oz pkg of cream cheese
1 egg
1/4 cup sugar
1/2 tsp vanilla
Blend until smooth and pour into a baked pie shell
Topping:
1 can (29oz) Bartlet Pears
1 tsp sugar
1 tsp cinnamon
1. Drain and cut pears into wedges
2. Arrange in a circle on top of filling
3. Sprinkle with sugar and cinnamon
by: Shirley Carmichael
Serves: 6
1 Baked Pie Shell
Filling:
1 8oz pkg of cream cheese
1 egg
1/4 cup sugar
1/2 tsp vanilla
Blend until smooth and pour into a baked pie shell
Topping:
1 can (29oz) Bartlet Pears
1 tsp sugar
1 tsp cinnamon
1. Drain and cut pears into wedges
2. Arrange in a circle on top of filling
3. Sprinkle with sugar and cinnamon
9 Layer Trifle Surprise
9 Layer Trifle Surprise
by: Stephanie
Makes: 8-10 servings
Best if made in deep glass trifle dish or bowl so people can see the pretty layers
Ingredients:
Brownie Mix (make according to box)..let cool...cut into bit size pieces
1 vanilla pudding mix...(make according to box)
1 banana pudding mix...(make according to box)
2 cups Nilla wafers (I like the mini ones)
2 cups graham cracker crumbs
1 tub of cool whip...divided in half
1-2 cups of fresh strawberries (thinly sliced)
1. Place half of the brownies in bottom of dish for layer 1
2. Spread the banana pudding all over the brownies for layer 2
3. Place the Nilla Wafers all over banana pudding for layer 3
4. Spread half of cool whip on Nilla Wafers for layer 4
5. Place last half of brownies on cool whip for layer 5
6. Spread vanilla pudding over brownies for layer 6
7. Place graham cracker crumbs over vanilla pudding for layer 7
8. Spread last half of cool whip over graham cracker crumbs for layer 8
9. Neatly place sliced strawberries on top for layer 9
by: Stephanie
Makes: 8-10 servings
Best if made in deep glass trifle dish or bowl so people can see the pretty layers
Ingredients:
Brownie Mix (make according to box)..let cool...cut into bit size pieces
1 vanilla pudding mix...(make according to box)
1 banana pudding mix...(make according to box)
2 cups Nilla wafers (I like the mini ones)
2 cups graham cracker crumbs
1 tub of cool whip...divided in half
1-2 cups of fresh strawberries (thinly sliced)
1. Place half of the brownies in bottom of dish for layer 1
2. Spread the banana pudding all over the brownies for layer 2
3. Place the Nilla Wafers all over banana pudding for layer 3
4. Spread half of cool whip on Nilla Wafers for layer 4
5. Place last half of brownies on cool whip for layer 5
6. Spread vanilla pudding over brownies for layer 6
7. Place graham cracker crumbs over vanilla pudding for layer 7
8. Spread last half of cool whip over graham cracker crumbs for layer 8
9. Neatly place sliced strawberries on top for layer 9
Hot Mulled Apple Cider
Hot Mulled Apple Cider
by: South Beach
Everyone loves a warm cup of cider (known to many as wassail) during the holidays. This recipe gets a boost of flavor from oranges. Since the oranges are left whole and not eaten, this recipe is fine for every Phase of the South Beach Diet.
Makes 4 servings
Ingredients
Sugar-free apple cider drink mix
1 quart (4 cups) water
4 cinnamon sticks
1 whole nutmeg
2 tablespoons lemon juice
1 teaspoon grated lemon peel
2 oranges
2 teaspoons cloves, whole
Instructions
1. Following the directions on the package, combine the appropriate amount of sugar-free apple cider drink mix with 4 cups of water in a large, heavy saucepan.
2. Add the cinnamon, nutmeg, lemon juice, and lemon peel. Keep the oranges whole and leave the peel on. Press 1 teaspoon of cloves into each orange and add them to the pot. Bring to a simmer over high heat; simmer 10 minutes.
3. Remove from heat; let steep 5 minutes. Using a slotted spoon, lift out oranges and discard.
Nutritional Information:
2 calories
0 g fat
0 mg cholesterol
0 g carbohydrate
0 g protein
0 g fiber
5 mg sodium
by: South Beach
Everyone loves a warm cup of cider (known to many as wassail) during the holidays. This recipe gets a boost of flavor from oranges. Since the oranges are left whole and not eaten, this recipe is fine for every Phase of the South Beach Diet.
Makes 4 servings
Ingredients
Sugar-free apple cider drink mix
1 quart (4 cups) water
4 cinnamon sticks
1 whole nutmeg
2 tablespoons lemon juice
1 teaspoon grated lemon peel
2 oranges
2 teaspoons cloves, whole
Instructions
1. Following the directions on the package, combine the appropriate amount of sugar-free apple cider drink mix with 4 cups of water in a large, heavy saucepan.
2. Add the cinnamon, nutmeg, lemon juice, and lemon peel. Keep the oranges whole and leave the peel on. Press 1 teaspoon of cloves into each orange and add them to the pot. Bring to a simmer over high heat; simmer 10 minutes.
3. Remove from heat; let steep 5 minutes. Using a slotted spoon, lift out oranges and discard.
Nutritional Information:
2 calories
0 g fat
0 mg cholesterol
0 g carbohydrate
0 g protein
0 g fiber
5 mg sodium
Monday, December 10, 2007
Baked Beans
Baked Beans
by: Lorie Hines
Serves 8-10
Preheat oven: 325
Cook Time: 2-3 hours
1 lg can pork and beans
3/4 cups br. sugar
3/4 cups molasses
1 sm. diced green pepper
1 sm diced onion
1 tbsp mustard
1/4 cup bacon drippings
1 sm. can tomato paste
salt and pepper to taste
1. Mix all together in a pre-sprayed casserole dish
2. Bake until thick and bubbly brown (watch that it doesn't boil over...if it looks like it's going to, turn oven down a bit)
by: Lorie Hines
Serves 8-10
Preheat oven: 325
Cook Time: 2-3 hours
1 lg can pork and beans
3/4 cups br. sugar
3/4 cups molasses
1 sm. diced green pepper
1 sm diced onion
1 tbsp mustard
1/4 cup bacon drippings
1 sm. can tomato paste
salt and pepper to taste
1. Mix all together in a pre-sprayed casserole dish
2. Bake until thick and bubbly brown (watch that it doesn't boil over...if it looks like it's going to, turn oven down a bit)
Christmas Chex Mix
Christmas Chex Mix
by: Mary Hyatt
preheat oven: 250
bake: 2 hours
Great for Parties
Large can of peanuts
12 oz Mini Shredded Wheat Cereal
10.5 oz Cheerios
Large box of Crispex
5.5 oz of Pretzel Sticks
2 cups veg. oil
2-4 tbsp Worcestershire sauce
1-2 tbsp garlic salt
1. Mix all the dry ingredients
2. Then mix oil, worchester sauce and garlic salt in a dish and poor over and stir mixture
3. Place in oven
4. Stir every 15-30 minutes until done
by: Mary Hyatt
preheat oven: 250
bake: 2 hours
Great for Parties
Large can of peanuts
12 oz Mini Shredded Wheat Cereal
10.5 oz Cheerios
Large box of Crispex
5.5 oz of Pretzel Sticks
2 cups veg. oil
2-4 tbsp Worcestershire sauce
1-2 tbsp garlic salt
1. Mix all the dry ingredients
2. Then mix oil, worchester sauce and garlic salt in a dish and poor over and stir mixture
3. Place in oven
4. Stir every 15-30 minutes until done
Christmas Scent
Christmas Scent
by: Mary Hyatt
3 cups water
15 whole cloves
4 cinnamon sticks
1 tsp nutmeg
1 tsp vanilla
Simmer in pot or crock pot on low to let aroma fill your home
***DO NOT CONSUME***
by: Mary Hyatt
3 cups water
15 whole cloves
4 cinnamon sticks
1 tsp nutmeg
1 tsp vanilla
Simmer in pot or crock pot on low to let aroma fill your home
***DO NOT CONSUME***
French Toast Casserole
French Toast Casserole
by: Sharyn Adams
Serves: 10-12
Preheat Oven: 350
Fridge Time: 8 hours or overnight
Cook Time: 45-50 minutes, let stand 5 minutes
1 loaf (10 oz) french bread, cut into 1-inch cubes (10 cups)
8 eggs
3 cups milk
4 tsps sugar
1 tsp vanilla
3/4 tsp salt (optional)
TOPPING:
2 tbsp butter, cubed
3 tbsp sugar
2 tsps ground cinnamon
Maple syrup, optional
1. Place bread cubed in a greased 13in x 9 in baking dish.
2. In mixing bowl, beat eggs, milk, sugar, vanilla, and salt (if desired).
3. Pour over bread.
4. Cover and refrigerate for 8 hours or overnight
5. Remove from refrigerator 30 minutes before baking.
6. Dot with butter.
7. Combine sugar and cinnamon; sprinkle over the top
8. Cover and bake for 45-50 minutes or until knife inserted near center comes our clean
9. Let stand for 5 minutes
10. Serve with syrup (if desired)
Nutrition:
One serving (prepared with egg substitute equivalent to 8 eggs, fat free milk, and reduced-fat margarine and without syrup and salt)
Calories: 147
Sodium: 271 mg
Cholesterol: 2 mg
Carbohydrates: 19 g
Protein: 9 g
Fat: 3 g
Fiber: 1 g
Diabetic Exchanges: 1 starch, 1 lean meat
by: Sharyn Adams
Serves: 10-12
Preheat Oven: 350
Fridge Time: 8 hours or overnight
Cook Time: 45-50 minutes, let stand 5 minutes
1 loaf (10 oz) french bread, cut into 1-inch cubes (10 cups)
8 eggs
3 cups milk
4 tsps sugar
1 tsp vanilla
3/4 tsp salt (optional)
TOPPING:
2 tbsp butter, cubed
3 tbsp sugar
2 tsps ground cinnamon
Maple syrup, optional
1. Place bread cubed in a greased 13in x 9 in baking dish.
2. In mixing bowl, beat eggs, milk, sugar, vanilla, and salt (if desired).
3. Pour over bread.
4. Cover and refrigerate for 8 hours or overnight
5. Remove from refrigerator 30 minutes before baking.
6. Dot with butter.
7. Combine sugar and cinnamon; sprinkle over the top
8. Cover and bake for 45-50 minutes or until knife inserted near center comes our clean
9. Let stand for 5 minutes
10. Serve with syrup (if desired)
Nutrition:
One serving (prepared with egg substitute equivalent to 8 eggs, fat free milk, and reduced-fat margarine and without syrup and salt)
Calories: 147
Sodium: 271 mg
Cholesterol: 2 mg
Carbohydrates: 19 g
Protein: 9 g
Fat: 3 g
Fiber: 1 g
Diabetic Exchanges: 1 starch, 1 lean meat
Homemade Chicken Noodle Soup (crockpot)
Homemade Chicken Noodle Soup
by: Stephanie
Serves: 5-6
Cook Time: 6-8 hours in the crockpot...up to you how long you want it to simmer
**you can make this on the stove (cooking time cuts down to about 2 hours total), but flavor is richer in crockpot**
**I cook with all organic products
5-7 stalks of celery...including the celery leaves (chopped)
1 sm onion (cut in half)
6-8 carrots (chopped)
2 boneless skinless chicken breasts (frozen or thawed)
8 cups chicken broth
2-3 cups of favorite pasta (I like to use orzo pasta)
Seasonings (all to taste)
1-2 tbsp thyme
1-2 tbsp celery seed
1-2 tbsp black pepper
1-2 tsp dill
1-2 tsp basil (dried or fresh)
1-2 tsp parsley
1-2 tsp bay leaves
1-2 tsp onion flakes
1-2 tsp salt (or celery salt if you have it)
1. Combine broth, and onion halves in crockpot
2. Add chicken (if frozen, just add about an hour to your cooking time)
3. Cook on High for about 4-5 hours
4. Pull chicken out and shred on cutting board, disposing of any fat or veins
5. Add chicken back to crockpot, along with celery, carrots, and seasonings
6. Cook for about 1.5 more hours on high.....until the carrots are cooked through (the longer you cook the soup, the more flavor the chicken and veggies will take on)
7. While the veggies are cooking, cook the pasta...when pasta is almost done strain the pasta under cold water and add to soup. (it will keep cooking once added to soup)...if you're planning on freezing the soup, don't add the pasta to the soup, just add it to the bowls and pour soup on top
8. Let cook about 5-7 more minutes before serving
by: Stephanie
Serves: 5-6
Cook Time: 6-8 hours in the crockpot...up to you how long you want it to simmer
**you can make this on the stove (cooking time cuts down to about 2 hours total), but flavor is richer in crockpot**
**I cook with all organic products
5-7 stalks of celery...including the celery leaves (chopped)
1 sm onion (cut in half)
6-8 carrots (chopped)
2 boneless skinless chicken breasts (frozen or thawed)
8 cups chicken broth
2-3 cups of favorite pasta (I like to use orzo pasta)
Seasonings (all to taste)
1-2 tbsp thyme
1-2 tbsp celery seed
1-2 tbsp black pepper
1-2 tsp dill
1-2 tsp basil (dried or fresh)
1-2 tsp parsley
1-2 tsp bay leaves
1-2 tsp onion flakes
1-2 tsp salt (or celery salt if you have it)
1. Combine broth, and onion halves in crockpot
2. Add chicken (if frozen, just add about an hour to your cooking time)
3. Cook on High for about 4-5 hours
4. Pull chicken out and shred on cutting board, disposing of any fat or veins
5. Add chicken back to crockpot, along with celery, carrots, and seasonings
6. Cook for about 1.5 more hours on high.....until the carrots are cooked through (the longer you cook the soup, the more flavor the chicken and veggies will take on)
7. While the veggies are cooking, cook the pasta...when pasta is almost done strain the pasta under cold water and add to soup. (it will keep cooking once added to soup)...if you're planning on freezing the soup, don't add the pasta to the soup, just add it to the bowls and pour soup on top
8. Let cook about 5-7 more minutes before serving
Chicken and Black Bean Bake
Chicken and Black Bean Bake
By: Stephanie
Preheat Oven: 375
Serves: 4-6
Cook Time: 12-13 minutes
1 pkg reduced fat crescent rolls
1 can black beans (drained)
1 lg can of all white shredded chicken breast, drained (or 2 cups shredded cooked chicken)
1-1.5 cups shredded cheese (whatever your favorite is...I use mild cheddar for this dish)
1/4 cup fresh chopped chives
1 tsp melted butter
1. In a bowl, combine beans, chicken, 1/2 to 3/4 cup cheese, and chives
2. Roll out Crescent Rolls onto a cookie sheet (keep in a rectangle, don't separate)
3. Spoon mixture into middle of rectangle
4. Fold one side of rectangle up and then the other
5. Smoosh crescent dough together with fingers, so that the mixture stays contained within crescents
6. Brush the top with melted butter and sprinkle cheese (to liking) on top
7. Bake in oven (uncovered) for about 12-13 minutes...until golden brown
***To double, just lay crescent rolls next to each other to make a BIG rectangle and just slightly overlap sides and smoosh together to create a bigger version of the original, and then just double everything else normally
By: Stephanie
Preheat Oven: 375
Serves: 4-6
Cook Time: 12-13 minutes
1 pkg reduced fat crescent rolls
1 can black beans (drained)
1 lg can of all white shredded chicken breast, drained (or 2 cups shredded cooked chicken)
1-1.5 cups shredded cheese (whatever your favorite is...I use mild cheddar for this dish)
1/4 cup fresh chopped chives
1 tsp melted butter
1. In a bowl, combine beans, chicken, 1/2 to 3/4 cup cheese, and chives
2. Roll out Crescent Rolls onto a cookie sheet (keep in a rectangle, don't separate)
3. Spoon mixture into middle of rectangle
4. Fold one side of rectangle up and then the other
5. Smoosh crescent dough together with fingers, so that the mixture stays contained within crescents
6. Brush the top with melted butter and sprinkle cheese (to liking) on top
7. Bake in oven (uncovered) for about 12-13 minutes...until golden brown
***To double, just lay crescent rolls next to each other to make a BIG rectangle and just slightly overlap sides and smoosh together to create a bigger version of the original, and then just double everything else normally
Candy Cane Cookies
Candy Cane Cookies
by: Dana Walter
Preheat oven: 375
Makes: 3-4 dozen
Cook Time: 9 minutes
1/2 cup butter
1/2 cup shortening
1 cup confectioners sugar
1 egg
1.5 tsp almond extract
1 tsp vanilla
2.5 cups flour
1 tsp salt
1/2 tsp red rood coloring
1/2 cup granulated sugar
1. Mix together butter, shortening, confectioners sugar, egg, and flavorings.
2. Blend in flour and salt.
3. Divide dough in half
4. Blend red food coloring in one half
5. Shape 1 tsp dough from each half into 4 inch ropes. (for smooth even ropes, roll back and forth on lightly floured board)
6. Place ropes side by side and press together lightly & twist
7. Complete cookies one at a time
8. Place on ungreased cookie sheet (curve top to form candy cane)
9. Bake 9 minutes
10. Immediately sprinkle with a lot of sugar once pulled out of oven
by: Dana Walter
Preheat oven: 375
Makes: 3-4 dozen
Cook Time: 9 minutes
1/2 cup butter
1/2 cup shortening
1 cup confectioners sugar
1 egg
1.5 tsp almond extract
1 tsp vanilla
2.5 cups flour
1 tsp salt
1/2 tsp red rood coloring
1/2 cup granulated sugar
1. Mix together butter, shortening, confectioners sugar, egg, and flavorings.
2. Blend in flour and salt.
3. Divide dough in half
4. Blend red food coloring in one half
5. Shape 1 tsp dough from each half into 4 inch ropes. (for smooth even ropes, roll back and forth on lightly floured board)
6. Place ropes side by side and press together lightly & twist
7. Complete cookies one at a time
8. Place on ungreased cookie sheet (curve top to form candy cane)
9. Bake 9 minutes
10. Immediately sprinkle with a lot of sugar once pulled out of oven
Christmas Cookies
Christmas Cookies
by: Stephanie
Preheat oven: 350
Cook Time: 8-12 minutes, but dough does need time to chill in fridge before handling
1 cup butter
1 tsp vanilla
2 tsp cream of tartar
1.5 cups sugar
1 tsp baking soda
3 eggs
3.5 cups flour
1/2 tsp salt
1. Blend butter and vanilla
2. Mix in Sugar and eggs
3. Then add the rest of the ingredients and blend until dough forms
4. Chill for 1-2 hours
5. Roll out dough 1/2 inch thick
6. Use cookie cutters to create festive cookies
7. Bake for 8-12 minutes....until lightly golden
8. Cool completely and then decorate
by: Stephanie
Preheat oven: 350
Cook Time: 8-12 minutes, but dough does need time to chill in fridge before handling
1 cup butter
1 tsp vanilla
2 tsp cream of tartar
1.5 cups sugar
1 tsp baking soda
3 eggs
3.5 cups flour
1/2 tsp salt
1. Blend butter and vanilla
2. Mix in Sugar and eggs
3. Then add the rest of the ingredients and blend until dough forms
4. Chill for 1-2 hours
5. Roll out dough 1/2 inch thick
6. Use cookie cutters to create festive cookies
7. Bake for 8-12 minutes....until lightly golden
8. Cool completely and then decorate
Mexican Wedding Cakes
Mexican Wedding Cakes
by: Sarah Frenzel
Preheat oven: 350
Makes: 2-3 dozen
Cook Time: 20 minutes
1 cup butter
1 3/4 cups flour
1/2 cup finely chopped pecans
1/2 tsp vanilla
1/2 cup powdered sugar
1. Cream butter and sugar, work in vanilla, flour and nuts.
2. Shape into 1 inch balls
3. Bake 20 minutes
4. Let cool no longer than 1 minute and roll each ball in powdered sugar
(you can also put choc. kisses in the center if you want)
by: Sarah Frenzel
Preheat oven: 350
Makes: 2-3 dozen
Cook Time: 20 minutes
1 cup butter
1 3/4 cups flour
1/2 cup finely chopped pecans
1/2 tsp vanilla
1/2 cup powdered sugar
1. Cream butter and sugar, work in vanilla, flour and nuts.
2. Shape into 1 inch balls
3. Bake 20 minutes
4. Let cool no longer than 1 minute and roll each ball in powdered sugar
(you can also put choc. kisses in the center if you want)
Amazing Cake
Amazing Cake
by: anonymous
1 box german chocolate cake mix (make it normal)
1 can sweet condensed milk
1 jar smuckers carmel topping
Tub of Cool-Whip
1. Make cake according to box
2. Leave cake in baking dish & let cool
3. Pour condensed milk evenly over top of cake
4. Do the same with the Carmel (best if left to sit overnight)
5. When ready to serve add cool-whip topping over entire cake
by: anonymous
1 box german chocolate cake mix (make it normal)
1 can sweet condensed milk
1 jar smuckers carmel topping
Tub of Cool-Whip
1. Make cake according to box
2. Leave cake in baking dish & let cool
3. Pour condensed milk evenly over top of cake
4. Do the same with the Carmel (best if left to sit overnight)
5. When ready to serve add cool-whip topping over entire cake
Peanut Butter Blossoms
Peanut Butter Blossoms
by: Sarah Frenzel
Preheat Oven: 375
Makes 30-35 cookies
Cook Time: 10-12 minutes
1 3/4 cups flour
1/2 cup sugar
1/2 cup firmly packed br. sugar
1 tsp salt
1/2 cup shortening
1/2 cup peanut butter
2 tbls milk
1 tsp vanilla
1 egg
extra sugar and 48 choc. kisses
1. Lightly spoon flour into measuring cup; level off
2. In lg. bowl, combine flour, sugars, baking soda, salt, shortening, peanut butter, milk, vanilla, and egg at a low speed until a stiff dough forms.
3. Shape into 1-inch balls; roll completely in sugar.
4. Place 2 inches apart on ungreased cookie sheets.
5. Bake 10-12 minutes or until golden brown
6. Immediately top with choc. kiss
by: Sarah Frenzel
Preheat Oven: 375
Makes 30-35 cookies
Cook Time: 10-12 minutes
1 3/4 cups flour
1/2 cup sugar
1/2 cup firmly packed br. sugar
1 tsp salt
1/2 cup shortening
1/2 cup peanut butter
2 tbls milk
1 tsp vanilla
1 egg
extra sugar and 48 choc. kisses
1. Lightly spoon flour into measuring cup; level off
2. In lg. bowl, combine flour, sugars, baking soda, salt, shortening, peanut butter, milk, vanilla, and egg at a low speed until a stiff dough forms.
3. Shape into 1-inch balls; roll completely in sugar.
4. Place 2 inches apart on ungreased cookie sheets.
5. Bake 10-12 minutes or until golden brown
6. Immediately top with choc. kiss
Chocolate Mint Snaps
Chocolate Mint Snaps
by: Sarah Frenzel
Preheat Oven: 350
Makes 8-10 dozen
Cook time: 10 minutes
Cookie:
4 squares (1oz each) unsweetened chocolate
4 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 1/4 cups solid veg. shortening
2 cups sugar
2 eggs
1/3 cup corn syrup
2.5 tbls water
2 tsp peppermint extract
1 tsp vanilla
Topping:
1/2 cup sugar
1/2 cup crushed peppermint
1. Melt Chocolatein top of double boiler over simmering water (I just put a glass bowl over a pot with a little bit of boiling water); stir until smooth. cool
2. Beat the shortening and sugar in bowl until light and fluffy. Beat in the chocolate, then eggs, corn syrup, water, peppermint extract, and vanilla. Stir in flour, Soda, and Salt
3. Topping: mix sugar and peppermint in a small bowl
4. Shape dough into 1-inch balls. Dip one side into topping; place candy side up on cookie sheet (ungreased)
5. Bake in oven at 350 for 9-10 minutes. cool on sheets for 1-2 minutes before transferring to cooling rack.
6. Cool completely
by: Sarah Frenzel
Preheat Oven: 350
Makes 8-10 dozen
Cook time: 10 minutes
Cookie:
4 squares (1oz each) unsweetened chocolate
4 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 1/4 cups solid veg. shortening
2 cups sugar
2 eggs
1/3 cup corn syrup
2.5 tbls water
2 tsp peppermint extract
1 tsp vanilla
Topping:
1/2 cup sugar
1/2 cup crushed peppermint
1. Melt Chocolatein top of double boiler over simmering water (I just put a glass bowl over a pot with a little bit of boiling water); stir until smooth. cool
2. Beat the shortening and sugar in bowl until light and fluffy. Beat in the chocolate, then eggs, corn syrup, water, peppermint extract, and vanilla. Stir in flour, Soda, and Salt
3. Topping: mix sugar and peppermint in a small bowl
4. Shape dough into 1-inch balls. Dip one side into topping; place candy side up on cookie sheet (ungreased)
5. Bake in oven at 350 for 9-10 minutes. cool on sheets for 1-2 minutes before transferring to cooling rack.
6. Cool completely
Queso Dip
Queso Dip
By: Rotel
Makes 2.5 cups
1 pkg (16oz) pasteurized processed cheese, cut into 1-inch cubes
1 can (10 oz) Rotel Original Diced Tomatoes and Green Chilies, undrained
1. Blend cheese and tomatoes in a medium saucepan
2. Cook over medium heat, stirring frequently, about 5 minutes or until cheese is melted
3. Serve warm as dip with corn chips or crackers
By: Rotel
Makes 2.5 cups
1 pkg (16oz) pasteurized processed cheese, cut into 1-inch cubes
1 can (10 oz) Rotel Original Diced Tomatoes and Green Chilies, undrained
1. Blend cheese and tomatoes in a medium saucepan
2. Cook over medium heat, stirring frequently, about 5 minutes or until cheese is melted
3. Serve warm as dip with corn chips or crackers
Spinach and Artichoke Dip
Spinach and Artichoke Dip
By: Food Network
Serves: 6-8
Preheat oven to 350 degrees F.
1 box frozen chopped spinach, thawed
1 cup light sour cream
1/2 cup grated Parmesan
1 cup shredded part-skim mozzarella
8 ounces reduced fat cream cheese, softened
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon hot pepper sauce, plus more as needed
1 (14-ounce) can artichoke hearts, drained and chopped
Squeeze all excess liquid from spinach, place in a food processor with sour
cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper
and hot sauce.
Process until just blended but still slightly lumpy. Add artichokes and
pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with
remaining mozzarella. Bake until bubbly, about 30 minutes
(This recipe is easy to double or triple. Also, I just mixed everything with a big spoon and don't bother with the food processor)
By: Food Network
Serves: 6-8
Preheat oven to 350 degrees F.
1 box frozen chopped spinach, thawed
1 cup light sour cream
1/2 cup grated Parmesan
1 cup shredded part-skim mozzarella
8 ounces reduced fat cream cheese, softened
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon hot pepper sauce, plus more as needed
1 (14-ounce) can artichoke hearts, drained and chopped
Squeeze all excess liquid from spinach, place in a food processor with sour
cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper
and hot sauce.
Process until just blended but still slightly lumpy. Add artichokes and
pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with
remaining mozzarella. Bake until bubbly, about 30 minutes
(This recipe is easy to double or triple. Also, I just mixed everything with a big spoon and don't bother with the food processor)
Green Chicken Enchiladas
Green Chicken Enchiladas
by: Stephanie
Serves: 6-8
Preheat oven: 350
Cook time: 50 minutes (40 covered, 10 uncovered)
Items you need: casserole dish, foil, non-stick cooking spray
1 lb cooked chicken (shredded)
15-20 flour tortillas (taco size)...you can use the whole wheat tortillas for added nutrition
1 can cream of chicken
1 can green enchilada sauce (I like la victoria)
1 cup sour cream
2 cups mild cheddar cheese (divided)
1. In a pan, mix together cream of chicken, enchilada sauce, and sour cream over med-low heat
2. Fill each tortilla with chicken, sauce, and a little cheese
3. Roll and line up in greased casserole dish
4. Pour the rest of sauce over top of enchiladas
5. Sprinkle the left over cheese over the top
6. Cover with foil and bake for 40 minutes
7. Remove foil and bake for another 10 minutes or until cheese is melted
by: Stephanie
Serves: 6-8
Preheat oven: 350
Cook time: 50 minutes (40 covered, 10 uncovered)
Items you need: casserole dish, foil, non-stick cooking spray
1 lb cooked chicken (shredded)
15-20 flour tortillas (taco size)...you can use the whole wheat tortillas for added nutrition
1 can cream of chicken
1 can green enchilada sauce (I like la victoria)
1 cup sour cream
2 cups mild cheddar cheese (divided)
1. In a pan, mix together cream of chicken, enchilada sauce, and sour cream over med-low heat
2. Fill each tortilla with chicken, sauce, and a little cheese
3. Roll and line up in greased casserole dish
4. Pour the rest of sauce over top of enchiladas
5. Sprinkle the left over cheese over the top
6. Cover with foil and bake for 40 minutes
7. Remove foil and bake for another 10 minutes or until cheese is melted
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