Chicken Tortilla Soup
by: Irene Foster
4 chicken breast halves
1 garlic clove, minced
2 TBSP margarine
2 14 1/2 oz. cans chicken broth ( I usually just boil the ckn and use that for the broth.)
2 14 1/2 oz cans chopped stewed tomatoes ( I like to use Mexican ones)
1 c. salsa (I prefer homemade salsa.)
1/2 c. cilantro
1 TBSP ground cumin
8 oz Monterey Jack cheese, cubed
sour cream
tortilla chips
1. Cook, debone, and shred chicken.
2. Add minced garlic to margarine in slow cooker. Saute.
3. Combine all ingredients except cheese, sour cream, and chips.
4. Cover. Cook on Low 8-10 hours.
5. Divide cubed cheese among 6 individual soup bowls. Ladle soup over cheese. Sprinkle with chips and top each bowl with a dollop of sour cream.
Wednesday, August 19, 2009
Turkey Taco Bake
Turkey Taco Bake
by: Irene Foster
2 cups coarsely crushed corn chips
1 can (16oz) refried beans
2 cups shredded Monterey Jack cheese, divided
1 cup salsa (This time I prefer jarred. :)
2 cups shredded cooked turkey (or chicken :P)
1 tsp. Mexican or taco seasoning
1 green onion, sliced
1 medium tomato, chopped
Place corn chips in a greased shallow 2 1/2 quart baking dish. Place the refried beans in a small saucepan; cook and stir over medium heat until heated through. Remove from the heat; stir in 1 cup cheese and salsa. Spread over chips.
Toss the turkey and Mexican seasoning; sprinkle over bean mixture. Top with remaining cheese. Sprinkle with onion. Bake, uncovered, at 400* for 20-25 minutes or until cheese is melted. Sprinkle with tomato. Yield 4 servings.
by: Irene Foster
2 cups coarsely crushed corn chips
1 can (16oz) refried beans
2 cups shredded Monterey Jack cheese, divided
1 cup salsa (This time I prefer jarred. :)
2 cups shredded cooked turkey (or chicken :P)
1 tsp. Mexican or taco seasoning
1 green onion, sliced
1 medium tomato, chopped
Place corn chips in a greased shallow 2 1/2 quart baking dish. Place the refried beans in a small saucepan; cook and stir over medium heat until heated through. Remove from the heat; stir in 1 cup cheese and salsa. Spread over chips.
Toss the turkey and Mexican seasoning; sprinkle over bean mixture. Top with remaining cheese. Sprinkle with onion. Bake, uncovered, at 400* for 20-25 minutes or until cheese is melted. Sprinkle with tomato. Yield 4 servings.
Pumpkin Bread
Pumpkin Bread
by: Ashlee Cowell
Preheat oven to 350
1 1/3 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon (she uses a little extra)
1 tsp nutmeg
1/2 tsp ginger
3 cups sugar
3/4 cups oil
2/3 cups water
4 eggs
2 cans pumpkin
Just blend everything together and pour into 2 or 3 loaf pans. I can make 2 big loaves
out of this recipe. (If you double the recipe use a BIG can of pumpkin)
Bake 40-50 minutes
by: Ashlee Cowell
Preheat oven to 350
1 1/3 cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon (she uses a little extra)
1 tsp nutmeg
1/2 tsp ginger
3 cups sugar
3/4 cups oil
2/3 cups water
4 eggs
2 cans pumpkin
Just blend everything together and pour into 2 or 3 loaf pans. I can make 2 big loaves
out of this recipe. (If you double the recipe use a BIG can of pumpkin)
Bake 40-50 minutes
Apple Oat Drops (vegan and low fat)
Apple Oat Drops
by: unknown source on yahoo
1/4 cup brown sugar
1/4 cup sugar
3/4 cup unsweetened applesauce, canned or fresh
1 cup sifted plain/all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1/2 cup seedless raisins
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Preheat the oven to 375
Stir the sugars into the applesauce.
Sift together the flour, baking powder, salt and spices.
Stir dry ingredients into the applesauce mixture.
Add the oats and the raisins. Mix well.
Drop by the tablespoonfuls onto lightly greased cookie sheet.
Bake for about 10 minutes. Cool slightly and then place on wire rack to cool completely.
**I have made these a couple of times and they are definitely "healthy cookies." They are similar
in texture to a soft granola bar. We enjoy them!
by: unknown source on yahoo
1/4 cup brown sugar
1/4 cup sugar
3/4 cup unsweetened applesauce, canned or fresh
1 cup sifted plain/all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1/2 cup seedless raisins
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Preheat the oven to 375
Stir the sugars into the applesauce.
Sift together the flour, baking powder, salt and spices.
Stir dry ingredients into the applesauce mixture.
Add the oats and the raisins. Mix well.
Drop by the tablespoonfuls onto lightly greased cookie sheet.
Bake for about 10 minutes. Cool slightly and then place on wire rack to cool completely.
**I have made these a couple of times and they are definitely "healthy cookies." They are similar
in texture to a soft granola bar. We enjoy them!
Banana Bread
Banana Bread
from Better Homes and Garden Cook Book
Prep: 25 minutes
Bake: 55 minutes
Oven: 350
Makes: 1 Loaf (16 servings)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 beaten eggs
1 1/2 cups mashed bananas (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter/margarine
1/4 cup chopped walnuts
1. Grease bottom and 1/2 inch up the sides of one 9x5x3 inch or two 7 1/2 x 3 1/2 x 2 inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and 1/4 teaspoon salt. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s).
3. Bake at 350 for 55-60 minutes for the 9 x 5 x 3 inch pan; 40-45 minutes for 7 1/2 x 3 1/2 x 2 inch pan. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on a wire rack. Wrap and store overnight before slicing.
from Better Homes and Garden Cook Book
Prep: 25 minutes
Bake: 55 minutes
Oven: 350
Makes: 1 Loaf (16 servings)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 beaten eggs
1 1/2 cups mashed bananas (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter/margarine
1/4 cup chopped walnuts
1. Grease bottom and 1/2 inch up the sides of one 9x5x3 inch or two 7 1/2 x 3 1/2 x 2 inch loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and 1/4 teaspoon salt. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s).
3. Bake at 350 for 55-60 minutes for the 9 x 5 x 3 inch pan; 40-45 minutes for 7 1/2 x 3 1/2 x 2 inch pan. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on a wire rack. Wrap and store overnight before slicing.
Whole Grain Marshmallow Crispy Bars
Whole Grain Marshmallow Crispy Bars
from the kitchen of Susan Reid
Makes 24 bars; Prep: 15 minutes; Cook 5 minutes
Stand: 15 minutes
3TBSP butter
1 (10.5 oz) bag of mini marshmallows
1 (15 oz) box of multi grain cluster cereal (Susan used Kashi GOLEAN Crunch)
1 1/4 cups dried cranberries
Vegetable Cooking Spray
1. Melt butter in a large saucepan over low heat. Add marshmallows, and cook, stirring constantly, 4-5 minutes or until melted and smooth. Remove from heat.
2. Stir in cereal and 1 cup of dried cranberries until well coated.
3. Press mixture into a 13 x 9 inch baking dish coated with cooking spray. Chop remaining 1/4 cup dried cranberries, and sprinkle on top. Let stand for 10-15 minutes or until firm. Cut into 24 bars.
from the kitchen of Susan Reid
Makes 24 bars; Prep: 15 minutes; Cook 5 minutes
Stand: 15 minutes
3TBSP butter
1 (10.5 oz) bag of mini marshmallows
1 (15 oz) box of multi grain cluster cereal (Susan used Kashi GOLEAN Crunch)
1 1/4 cups dried cranberries
Vegetable Cooking Spray
1. Melt butter in a large saucepan over low heat. Add marshmallows, and cook, stirring constantly, 4-5 minutes or until melted and smooth. Remove from heat.
2. Stir in cereal and 1 cup of dried cranberries until well coated.
3. Press mixture into a 13 x 9 inch baking dish coated with cooking spray. Chop remaining 1/4 cup dried cranberries, and sprinkle on top. Let stand for 10-15 minutes or until firm. Cut into 24 bars.
Thursday, August 13, 2009
Snicker Doodle Cookies
Snicker Doodle Cookies
From the kitchen of Amy Young
1 cup Butter
1 1/2 cups of Sugar + 4 TBLS
2 Eggs
2 3/4 cups flour
1/4 tsp. Salt
3 tsp. Cinnamon
1 tsp Baking Soda
2 tsp Cream of Tarter
In a large bowl cream butter and 1 1/2 cups sugar; add eggs and mix at medium speed until light and fluffy.
In a separate bowl mix flour, salt, baking soda, and cream of tartar.
Add slowly to creamed mixture until well blended
Chill dough in freezer for 30 minutes.
Preheat oven to 375 degrees
Combine remaining 4 tbls of sugar and 3 tsp of cinnamon into a flat dish. Form dough into 1 to 2
inch balls, roll in the sugar/cinnamon mixture until coated. Place on ungreased cookie sheet about 3
inches apart.
Bake 12-15 minutes or until lightly browned...DO NOT OVER COOK
Cookies should be soft when taken out of the oven and they will harden as they cool.
Hint: Between batches of cookies keep dough in freezer so the dough will remain stiff.
ENJOY!!!!
From the kitchen of Amy Young
1 cup Butter
1 1/2 cups of Sugar + 4 TBLS
2 Eggs
2 3/4 cups flour
1/4 tsp. Salt
3 tsp. Cinnamon
1 tsp Baking Soda
2 tsp Cream of Tarter
In a large bowl cream butter and 1 1/2 cups sugar; add eggs and mix at medium speed until light and fluffy.
In a separate bowl mix flour, salt, baking soda, and cream of tartar.
Add slowly to creamed mixture until well blended
Chill dough in freezer for 30 minutes.
Preheat oven to 375 degrees
Combine remaining 4 tbls of sugar and 3 tsp of cinnamon into a flat dish. Form dough into 1 to 2
inch balls, roll in the sugar/cinnamon mixture until coated. Place on ungreased cookie sheet about 3
inches apart.
Bake 12-15 minutes or until lightly browned...DO NOT OVER COOK
Cookies should be soft when taken out of the oven and they will harden as they cool.
Hint: Between batches of cookies keep dough in freezer so the dough will remain stiff.
ENJOY!!!!
Banana Split Dessert
Banana Split Dessert
From: Light & Tasty
SERVINGS: 15
TIME: Prep: 25 min. + chilling
Ingredients:
2 cups reduced-fat graham cracker crumbs (about 10 whole crackers)
5 tablespoons reduced-fat margarine, melted
1 can (12 ounces) cold reduced-fat evaporated milk
3/4 cup cold fat-free milk
2 packages (1 ounce each) sugar-free instant vanilla pudding mix
2 medium firm bananas,sliced
1 can (20 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 tablespoons chopped walnuts
2 tablespoons chocolate syrup
5 maraschino cherries, quartered
Directions:
Combine cracker crumbs and margarine; press into a 13-in. x 9-in. dish coated with cooking spray.
In a bowl, whisk the evaporated milk, fat-free milk and pudding mixes for 2 minutes or until slightly thickened. Spread pudding evenly over crust. Layer with bananas, pineapple and whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour before cutting.
Nutrition Facts
One serving:(1 piece)
Calories: 194
Fat:6 g
Saturated Fat:3 g
Cholesterol:4 mg
Sodium:312 mg
Carbohydrate:33 g
Fiber:1 g
Protein:3 g
Diabetic Exchange:1 starch, 1 fruit, 1 fat.
Tuesday, August 11, 2009
Calling For More Recipes
Hey friends,
I have been in a rut and would love it if any of you out there have some new recipes to share. I am having a girls'
night tonight and everyone is bringing something, so hopefully I'll have some more recipes to share with you all
soon, but in the meantime, if any of you could help inspire me, I'd appreciate it :)
Hope to see some recipes in the comment sections (I'll repost them to the blog).
Blessings!
I have been in a rut and would love it if any of you out there have some new recipes to share. I am having a girls'
night tonight and everyone is bringing something, so hopefully I'll have some more recipes to share with you all
soon, but in the meantime, if any of you could help inspire me, I'd appreciate it :)
Hope to see some recipes in the comment sections (I'll repost them to the blog).
Blessings!
Friday, August 7, 2009
Lemon Parsley Cheese Pasta
Lemon Parsley Cheese Pasta
By: Stephanie
Serves about 4
Ingredients:
3/4 box of Penne Pasta
1 pkg of Chicken Breast Filets (4-5 filets)
2 TBSP Extra Virgin Olive Oil (for chicken), extra tsp for veggies
1/4 cup Lemon Juice Concentrate (for chicken)
1/2 of a Red Bell Pepper Chopped
1 1/2 cups steamed broccoli (you still want it to have some crunch)
1/4 cup chopped white onion
2 minced garlic cloves
1 medium zucchini chopped
2 TBSP butter
1 cup milk (any percent)
1/2 cup buttermilk)
1/2 shredded fresh parmesan
1 TBSP parsley
Juice from one lemon
1 pkt 4 cheese sauce mix
1. Cook Pasta according to box
2. Cube Chicken and cook in Extra Virgin Olive Oil and Lemon Juice Concentrate (about 8-10 minutes)
3. Sautee (in tsp oil) garlic, onion, red peppers, zucchini, and broccoli until desired tenderness (about 7 minutes
4. In a sauce pan, mix butter, milk, buttermilk, lemon juice (from lemon) parsley and parmesan until melted/blended.
5. Add cheese sauce pkt to sauce and stir until thick (about 4 minutes)
6. Mix Pasta, chicken, veggies, and sauce all together in a big bowl and serve
By: Stephanie
Serves about 4
Ingredients:
3/4 box of Penne Pasta
1 pkg of Chicken Breast Filets (4-5 filets)
2 TBSP Extra Virgin Olive Oil (for chicken), extra tsp for veggies
1/4 cup Lemon Juice Concentrate (for chicken)
1/2 of a Red Bell Pepper Chopped
1 1/2 cups steamed broccoli (you still want it to have some crunch)
1/4 cup chopped white onion
2 minced garlic cloves
1 medium zucchini chopped
2 TBSP butter
1 cup milk (any percent)
1/2 cup buttermilk)
1/2 shredded fresh parmesan
1 TBSP parsley
Juice from one lemon
1 pkt 4 cheese sauce mix
1. Cook Pasta according to box
2. Cube Chicken and cook in Extra Virgin Olive Oil and Lemon Juice Concentrate (about 8-10 minutes)
3. Sautee (in tsp oil) garlic, onion, red peppers, zucchini, and broccoli until desired tenderness (about 7 minutes
4. In a sauce pan, mix butter, milk, buttermilk, lemon juice (from lemon) parsley and parmesan until melted/blended.
5. Add cheese sauce pkt to sauce and stir until thick (about 4 minutes)
6. Mix Pasta, chicken, veggies, and sauce all together in a big bowl and serve
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