Dill Dip

1 pint (2 cups) mayo

1 pint sour cream

1 tsp dill weed

2 tsp. Lawry's Seasoned Salt

2 Tbs. parsley flakes

2 Tbs. minced onion

Combine all ingredients and refrigerate before serving with your favorite fresh veggies.

Homemade Strawberry Ice Cream

I recently made this ice cream for a family dinner up the canyon and it was a hit! When my sister asked me where I got the recipe, I had to answer honestly... off the side of my ice cream maker box! Enjoy!

Ingredients...

2 cups milk
1 3/4 cups sugar
1/2 tsp. salt
2 cups half and half
4 cups whipping cream
1 Tbs. vanilla
4 cups pureed strawberries

Pour milk into medium saucepan and scald over medium heat just until it bubbles from around the edge of the pan. Remove from heat and add sugar and salt. Stir until dissolved, about 2 minutes. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate at least 30 minutes. Add pureed strawberries to chilled mixture and pour into ice cream canister. Freeze per the directions on your ice cream maker. Makes 4 Quarts.

Asian Spinach Pasta Salad

Ingredients
16 oz. tri-color spiral pasta
3 cups cooked, shredded chicken
1 bunch green onion-thinly sliced
1 red pepper- diced
1 yellow pepper- diced
1/3 cup sunflower seeds- lightly toasted
1 bag baby spinach

Dressing
1/2 cup canola oil
1/3 cup soy sauce
1/3 cup white vinegar
3 Tbs. sugar
1/4 tsp. pepper

Cook chicken and pasta. Combine all dressing ingredients and pour over chicken and pasta. Cover and chill overnight. The next day add onions, peppers, and sunflower seeds. Add spinach and toss  immediately before serving. Hint: I usually make a little extra dressing and add it before serving because the chicken and noodles soak it all up!

Luscious "Cream Puffs"

My Mom makes the most amazing cream puffs and I'm a little shocked that none of us have posted her recipe here yet. I'll put them on my "to make" list and I'll share soon:) This recipe from Kraft makes a delicious dessert that reminds me more of Napoleon pastry than of a true cream puff, but they are flaky, creamy and melt-in-your-mouth good! I had never used puff pastry sheets before and one note: You can NOT roll them out or play with the dough much or they will not turn out! I had cut out the circles and thought I'd roll out the remaining corners of dough to cut more and they turned out like hockey pucks... hard as a rock! So, resist the urge to touch the puff pasty sheet much and you'll end up with light and flaky "puffs." The recipe makes 9 and they are small (think 2 bites), depending on the size of your cookie cutter. It would be simple to double, since boxes of puff pastry usually come with 2 sheets.

1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 pkg. (3.4 oz.) instant vanilla pudding
1 cup cold milk
1/2 cup thawed whipped topping, such as Cool Whip
1 square (1 oz.) semi-sweet chocolate baking squares, such as Baker's

Note: Take puff pastry out of the freezer about 20-30 minutes before baking and let sit on the counter to thaw. The puff pastry dough works best when cold, so don't let it get too warm before cutting and baking.

Heat oven to 400ºF. Unfold pastry on lightly floured surface. Cut into 9 circles with 3-inch cookie cutter. Place, 2 inches apart, on baking sheet. Bake 10 min. Remove to wire racks; cool completely.

Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in whipped topping. Refrigerate 15 min.

Melt chocolate as directed on package. Split pastry rounds; fill with pudding mixture. Replace tops and drizzle with melted chocolate. Serve immediately or refrigerate until serving.

Lightened Up Chicken Tamale Casserole

I've made this delicious recipe several times this summer and it's about time I share it with you! This is a unique and easy meal that gets rave reviews from my family. Recipe from food.com; Originally from Cooking Light, November 2008.

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute (or sub 1 whole egg, beaten)
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Jiffy or Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Per serving (with 1 Tbs. sour cream for topping): 354 calories  14.1 g fat, 18.9 g protein, 36.3 g carbohydrate, 2.5 g fiber, 620 mg sodium

Fresh Tomato, Sausage, and Pecorino Pasta

My oldest daughter has been on a major pasta kick lately and every time I ask for her input on dinner, she says, "pasta!" This recipe has been on my Dinner Ideas board on Pinterest for a few weeks and it was A.MAZ.ING! Recipe from Cooking Light, September 2009. Recipes says it serves 4 (2 cup servings) but it easily fed my family of 5, with leftovers:)

8 ounces uncooked penne pasta
8 ounces sweet Italian sausage (I used lean Jennie-O Sweet Italian Turkey Sausage)
2 teaspoons olive oil
1 cup onion, vertically sliced
2 teaspoons minced garlic
1 1/4 pounds tomatoes, chopped
6 tablespoons grated fresh Pecorino Romano cheese*, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup torn fresh basil leaves

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

*NOTES: Pecorino Romano is a hard Italian sheep's milk cheese with a sharp, salty flavor. I used it and really liked the flavor. You could substitute Parmigiano Reggiano (Parmesan) or Romano cheese (made from cow's milk).

Per 2 cup serving: 389 calories, 10.7 g fat, 21.6 g protein, 4.5 g. fiber, 53.5 g carbohydrate, 595 mg sodium.

Spicy Thai Noodles

recipe from a small snippet 

We love Thai food. That being said cooking Thai food kinda freaks me out. Let's just say I had a really bad experience making a curry once. This recipe however is so simple and there are no "strange" ingredients that you see in some Thai recipes. You can vary how spicy it is by the amount of pepper flakes you use. We loved it and I will be making it often.  

Ingredients:

1 box linguine pasta

1-2 Tbs crushed red pepper flakes (I used 1Tbs and it was plenty spicy for me) 

1/4 c. vegetable oil

1/2 c. toasted sesame oil

6 Tbs honey (I used Agave) 

6 Tbs soy sauce

green onions, peanuts, cilantro  shredded carrots, toasted sesame seeds 

*I add some grilled chicken for protein 

Directions: 

Cook noodles. Drain. Chop onion, cilantro, peanuts. 

Combine oils and pepper flakes in small saucepan and cook over medium heat for 2 minutes. Strain out pepper flakes and reserve oil. To the reserved oil add honey and soy sauce. Whisk together then toss mixture with noodles. Add chicken or other protein if you wish. Before serving top each portion with green onions, cilantro, shredded carrots,  peanuts and sesame seeds (optional) Can be served warm or cold but I prefer warm. 

Chocolate Mint Cake

Recipe from JoLynn Larsen via Katherine Perry 

This cake has been made famous by my Mom's neighbor Katherine. It is a hit at any party. When my husband's birthday came around this year, I knew I had to make this for him.  It was a crowd-pleaser as usual. 

 Bake as directed one Betty Crocker triple chocolate cake mix.

Mint filling:
1 8oz. package cream cheese
2 Tbs butter
3-4 c, powdered sugar
a few drops mint extract
green food coloring
Milk to reach desired consistency (I made mine too runny, next time I will make it thicker)

Buttercream icing:
1 c. butter
1 tsp. vanilla extract
3-4 Tbsp milk (or cream)
4 c. sifted powdered sugar (approx. 1lb)
3/4 c. cocoa or 3 (1 oz) unsweetened chocolate squares, melted

Ganache:
1 (12 oz) bag semi-sweet chocolate chips (can use milk chocolate if you don't like the strong flavor of semi-sweet)
1 c. whipping cream

Melt above together. Boil 10 seconds, stirring constantly. Cool in the fridge, outside or on top of a bowl of ice. It will probably take more than an hour. Cool until the consistency resembles a thick pudding such that it will just roll down the sides of the cake and stop. Make sure it isn't too runny or it will roll down the sides and off your platter.

Bake the cake in two 9 inch round cake pans. Cool. With the buttercream icing, pipe an outside rim around the bottom cake layer and fill it with the mint filling. Put the second layer on top and frost with the buttercream icing. Add the ganache as the final touch.

Blue Ribbon Overnight Rolls

This recipe is perfect because you make the dough the night before you bake these rolls. It's easy to have rolls hot out of the oven at your convenience and who doesn't love that? I used unbleached white flour, so these look more like wheat.  Recipe from all recipes.com

1 (.25 ounce) package active dry yeast (2 1/2 teaspoons)
1 cup warm milk
1/2 cup white sugar
2 eggs, beaten
1/2 cup butter, melted
1 teaspoon salt
4 cups all-purpose flour

THE NIGHT BEFORE:

     1.  Mix together yeast, milk and sugar in a large bowl (I use my stand mixer bowl). Let stand for 30 minutes. 

     2.  Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Spray a large bowl with non-stick cooking spray and place dough inside. Cover with wax paper. Let dough stand at room temperature overnight.

IN THE MORNING:

     3.  Divide the dough in half. Lightly flour your work surface, then roll each half into a 9-inch round circle. Cut each round into 12 pie-shaped wedges (triangles). Roll up each wedge starting from the wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake.

     4.  Bake at 375 degrees F (190 degrees C) for 12-15 minutes.

Makes about 24 rolls. Each roll: 138 calories, 4.7 g. fat, 20.7 g, carbohydrates, 3.2 g. protein, 29 mg. cholesterol, and 135 mg. sodium.

Coconut Milk Mac & Cheese

Well, I've been MIA for a while because we just moved in June and I'm still unpacking and getting organized. Combine that with the fact that it's summer and I haven't always been as excited to cook as I usually am and suddenly, it's been months since I've posted a new recipe.

My family has even been complaining about my lack of enthusiasm in the kitchen and it's going to change. I'm ready to cook, bake and I'll be ready to feed homemade cookies to any neighborhood kids that walk through my door!

My kids haven't stopped talking about this "amazing mac & cheese" that they had at their new friends' home last week. I called Jen up today to ask for the recipe and was surprised at the secret ingredient... Coconut milk! It's a unique and easy recipe that we all loved and I hope you will too! Recipe from Jen Carroll...

1 (16 oz.) box of uncooked pasta (elbow macaroni or shells)
1 tsp. chicken bouillon
1 tsp. paprika
Half of a 13.5 oz. can of coconut milk (I used lite)
2 cups shredded cheese
salt and pepper, to taste

Boil pasta according to package instructions and drain. Return pasta to pot. Add chicken bouillon and paprika and mix well. Add shredded cheese and stir until cheese melts. Pour coconut milk over the pasta and stir until incorporated. Add more coconut milk if needed to reach the desired consistency. Season with salt and pepper to taste. Serves 5-6. 

*** Since you'll have leftover coconut milk, may I suggest you use it to make Tropical Breakfast. It's SO good!

BBQ Shredded Chicken and Caramelized Red Onion Ranch Spaghetti

I know some of you may be skeptical when you first see this, I admit I was a little the first time I made it but I was pleasantly surprised. If you are a lover of BBQ chicken pizza (like me) you are sure to love this. It has all the same flavors but in pasta form. Even my husband who claims he doesn't really like BBQ sauce loved this one. 

recipe from Jen @ the Picky Palate

• 1 lb thin spaghetti noodles
• 4 Tablespoons extra virgin olive oil
• 1/2 large red onion, peeled and finely chopped
• 2 Tablespoons dry Ranch Dressing Mix (I use a little more) 
• 3/4 Cup chopped fresh cilantro leaves
• Shredded BBQ Chicken (I just cover 8 chicken tenders with BBQ sauce and bake for 30 minutes at 350) 

Cook spaghetti noodles according to package directions; drain and rinse with cold water to stop cooking.  Place olive oil into a large pot over medium heat.  Saute red onions until softened and golden.  Add cooked spaghetti to onions; mix and add dry Ranch Dressing seasoning and cilantro leaves.  Season with a pinch of salt and pepper to taste.  Place noodles onto serving plates and top with warm shredded BBQ chicken.  Garnish with cilantro leaf and serve.

6 servings

Artichoke Crusted Chicken

One of our favorite appetizers is artichoke dip. This chicken is pretty much chicken covered with it so needless to say we love it! The best thing about this recipe is that it can be made without making a special trip to the store since it is compiled of mainly pantry items. Another bonus is that it can be made for just 2 people (but can easily be made for more)  If it were up to my husband we would probably eat this at least once a week. 

Ingredients: 

2 chicken breasts, pounded thin (or 4-5 tenders) 

2 Tbs. olive oil

1/4 c. mayonnaise

1/4 c. artichoke hearts, drained and chopped

1/3 c. grated cheddar cheese (white cheddar may look prettier for entertaining but I use whichever I have on hand) 
Salt (or Garlic salt) 
Pepper 

sprinkle the chicken liberally with salt & pepper  then sauté in olive oil on medium-high heat, for about 8-10 minutes, flipping once, or until the juices run clear when pierced with a fork.  Set aside.

Mix together the mayonnaise, artichoke hearts and cheddar cheese until evenly distributed. I will sometimes add a couple dashes of garlic salt too because I love garlic but it's up to you. Spread the mixture over the sauteed chicken breasts, and then broil at 450 degrees for about 3-5 minutes.  Do not take your eyes off them — broiling can lead to burning faster than you can imagine.  When the cheese is melted and bubbling and the tops are golden, remove and serve.

Skinny Beef Enchiladas

With swimsuit season in full swing I know many of us are trying to eat a little lighter. These enchiladas are great because they taste amazing yet aren't too damaging to your waist line. Recipe from Recipe Diaries. 

*Sorry about the awful phone pic. I will try to take a better pic next time I make them 

1 1/2 pounds of lean ground beef
1/2 a small onion
1 small zucchini
1 cup of tomato sauce
2 cloves of garlic
2 cans of enchilada sauce
10 6 in flour tortillas
8 oz of low fat Mexican cheese blend (ok I maybe used a little more, don't tell)
Cooking spray

Directions:

Preheat oven to 375.

Brown ground beef in a pan until it’s no longer pink. Drain any extra fat. Add in
zucchini, onion, garlic and cook for 5 minutes. Add in 1 cup of tomato sauce and 1 cup of
enchilada sauce.

Place about 1/2 cup of beef mix onto a flour tortilla and roll up like a burrito and lay seem
side down in a 9 X 13 baking dish. When all flour tortillas are done spray with cooking spray.
and top with enchilada sauce and cheese . Cook enchiladas for 20 minutes.

Seriously amazing bathroom cleaner!

You know when you find something that you wish you'd known all your life and you just want to share your new discovery with everyone you know and love? That's how I feel about this inexpensive and easy make-it-yourself bathroom cleaner! I wish my glass shower doors were always magically cleaned by the bathroom fairies, but this easy spray will leave your tubs, sinks and shower doors sparkling and clean, and with very little effort. It smells a bit strong, due to the vinegar, but hold your breath and you'll have a clean bathroom before you pass out! "Recipe" from Pinterest (originally from Food.com).

4 ounces (1/2 cup) white vinegar

4 ounces (1/2 cup) blue Dawn dishwashing liquid

Spray bottle

Heat vinegar in the microwave until hot and carefully pour into a spray bottle. Add the dishwashing liquid and shake gently. Spray, let sit, scrub and rinse. Enjoy those clean bathrooms! Please post a comment if you try this and let me know what you think!!!

Honey Butter Roasted Potatoes

My amazing friend Annette made these potatoes for us when we visited her family recently and they made quite an impression on my family. They are a little sweet and very comforting. The best part is that they are SO easy! It can be adjusted to fit the number of servings you'll need. I plan for about one potato per person. Recipe from Annette Jones...

Baking potatoes, washed and cut in cubes

Butter, melted (1 Tablespoon for every 2 potatoes)

Honey (1 Tablespoon for every 2 potatoes)

Salt & pepper, to taste

Preheat oven to 400 degrees F. Line a baking sheet with a double layer of tin foil and spray lightly with non-stick cooking spray.

Mix the melted butter, honey, salt and pepper in a bowl or large ziploc bag. Add the cubed potatoes and mix well. Spread potatoes on the prepared baking sheet and roast for 30-40 minutes in the preheated oven, or until potatoes are fork-tender and beginning to brown. Stir & flip potatoes once or twice while baking for even baking. 

Avalanche Bars

I went to a luncheon recently and my friend brought these bars that we seriously couldn't stop eating. They are amazingly addictive, so make at your own risk! 

Recipe (and humorous directions) from my friend Ashlee Werner...

• 1 (12 ounce) bag white chocolate chips
• 1/4 C peanut butter 
• 3 C Rice Krispies Cereal
• 1 1/2 C mini marshmallows
• 1/2 C chocolate chips, divided

1. Toss one whole bag of white chocolate chips into a microwave safe bowl. Melt the chips in the microwave in 30 second increments, stirring after each heating period. Don't let the chocolate get too hot, or come into contact with any water. This will make it seize up and turn into a brick. I'm not joking here. This is not something to be happy about. Just heat it for 30 seconds at a time, okay? All will be well. 
2. Add 1/4 cup peanut butter to the melted white chocolate and stir it nicely so that the two become one.
3. Pour yourself 3 cups of  Rice Krispies Cereal into a large bowl and pour the white chocolate/peanut butter mixture over the top.  Stir it together with a wooden spoon, or rubber spatula. 
4. Add 1 1/2 cups mini marshmallows and 1/4 cup of the chocolate chips. Please note that you are going to be saving the other 1/4 cup of chocolate chips to melt and drizzle over the top. 
5. Spray a 9x9 inch pan with cooking spray and gently press the heavenly mixture into the pan. Don't press it down too firmly. 
6. Toss the remaining 1/4 cup mini chocolate chips into a small bowl and get that baby to the microwave. Heat it for 30 seconds, give it a stir and return it to the microwave for 30 more seconds. It should easily be melted after the second heating time. Stir until smooth. 
7. Place the melted chocolate in a sandwich sized ziploc bag. Cut a very small hole in the tip of the bag and drizzle the chocolate all over the bars. 
8. Allow about 15 minutes for the chocolate to set up, cut into bars and enjoy!

Makes about 15-18 bars.

Green Beans with Lime

I'm glad to say that my kids actually love vegetables and green beans are one of their favorite. I came across this simple way to make green beans a little more fun in the I Can't Believe It's Not Fattening cookbook by Devin Alexander. You can adjust the amount of lime flavor to your taste. Green beans are what we diabetics call a "free choice," because there aren't even enough calories or carbohydrates to count! This recipe says it makes two 1-cup servings, so you can adjust to suit your family.

1/2 pound fresh green beans, trimmed

2 teaspoons to 1 Tablespoon lime juice, or more, to taste

Sea salt, to taste

Steam green beans for 3-5 minutes, or until they are fork tender. Drain them well. Transfer beans to a serving bowl and toss with lime juice and season with salt. Serve immediately.

Each (1-cup) serving has: 29 calories, 1 g. protein, 7 g. carbohydrates, 1 g. fat, 0 mg. cholesterol, 4 g. fiber, trace sodium.

Mexican Lasagna

Mmmmm! I love this meal! I'm not sure where I originally got the recipe, but I submitted to our cousin's cookbook over 10 years ago. I hadn't made it in a while, but I'll definitely be making it again soon. It's easy and makes enough for 2 meals. 

Brown in a skillet:

• 1 to 1 and a half pounds lean ground beef

Add the following to the ground beef. Cook until boiling, then reduce heat, cover and simmer 10 minutes:

• 1 pkg. taco seasoning (about 3-4 Tbs.)
• 1 cup diced tomatoes, fresh or canned (well-drained)
• 2 (8 ounce) cans tomato sauce
• 1 (4 ounce) can diced green chilies, drained

Mix ricotta and eggs until well combined in a small bowl:

• 8 ounces skim or part-skim ricotta cheese
• 2 eggs

• 9 flour tortillas, torn into large pieces
• 2 1/2 cups Monterey Jack cheese, shredded

Directions: Preheat oven to 350 degrees F. Spray a 9 x 13 inch pan with non-stick cooking spray. Spread half of the meat mixture on the bottom of the pan. Top with half of the tortillas. Spread half of the ricotta mixture over tortillas and top with half of the shredded cheese. Repeat once more. Bake uncovered for 25-30 minutes at 350 degrees F. Let stand for 10 minutes before cutting. Serves 10-12. 

Slow-Cooker Sour Cream Salsa Chicken

I was trying to use up a huge jar of salsa that I had opened when making Cafe Rio Sweet Pork and I came across this recipe on Spark People. It's a FREE nutrition tracker/ diet plan/ healthy lifestyle website. I'd heard of Spark People, but I didn't realize the website has over 200,000 healthy recipes! Pretty cool, right? Well, besides spending over an hour adding healthy recipes to my Pinterest boards (SO addicting!), I found this super easy recipe that I've made 3 times now. I don't often make a recipe that often because there are so many new recipes I haven't tried, but this is perfect for Sundays. I can throw 3 ingredients in a slow-cooker before we go to church and when we come home, this meal is hot and on the table within 10 minutes! I never even thaw the frozen chicken first. My family all loves it too, which makes me happy:) Recipe adapted from spark people.com

4 boneless, skinless chicken breasts
1 package 40% reduced sodium taco seasoning mix (or about 3-4 Tablespoons)
1 cup salsa
2 Tbs. cornstarch

2 Tbs. water
1/4 cup reduced-fat sour cream

Spray crock pot with cooking spray (or line with a Reynolds' Slow Cooker Liner) and add chicken breast. Sprinkle with taco seasoning and top with salsa. Cook on low for 6 hours. Remove chicken from pot and shred. Dissolve cornstarch in 2 Tbs. water and stir into sauce remaining in crock pot. Stir in sour cream and shredded chicken and warm through. Serve on top of rice, noodles or quinoa and sprinkle with a little cheese. Can also be served in a tortilla as a burrito.  Serves 6.

Nutritional info (without rice): Calories: 231.8, Total fat: 3.2 g., Cholesterol: 95.2 mg., Sodium: 689.7 mg., Total carbs: 12.2 gm., Dietary fiber: 1.3 gm., Protein: 36.6 gms. 

30 Minute Lemon Brown Sugar Chicken

Adapted from  Eat Live Run

We love Lemon Chicken at our house. This version is still my husband's favorite but this one has his stamp of approval too. The  brown sugar really compliments the lemon juice for the perfect combination of sweet and sour. Yum! Plus it's quick to prepare which is my favorite kind of meal. 

• 2 lbs. boneless chicken breasts (or tenderloins) 
• juice of 6 large lemons
• 1/2 c. chicken broth 
• 2-3 Tbs lemon zest
• 1 cup flour
• 1 tsp sea salt
• 2 tsp paprika
• 1.5 Tbs canola oil
• 6 Tbs brown sugar

Very carefully cut your chicken breasts in half to make two thin pieces of chicken.  Lay the pieces between two pieces of wax paper and pound with a meat mallet to make them about the same thickness all the way across. *If using chicken tenderloins skip this step

Combine the flour, paprika and sea salt in a cake or pie pan. Drop each chicken breast in the mixture and toss to coat completely.

Heat the oil over medium high heat in a large oven proof skillet. Drop each chicken breast in the oil and brown on both sides (should take only about four minutes). Remove chicken breasts and keep warm on a plate.

Pour the lemon juice and chicken broth into the pan and stir to deglaze. Place the chicken back into the pan and sprinkle with the brown sugar and lemon zest. (If your pan isn't oven proof, use a casserole dish to finish baking the dish.)

Bake for thirty minutes at 350 degrees F.

Crock Pot Green Chili Chicken

Here is another great one for those busy weeknights. 

3-4 large boneless skinless chicken breasts

1 can low-fat cream of celery soup

1 can low-fat cream of chicken soup

4 oz can chopped green chilies
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp  garlic salt 

Combine all ingredients in crock pot and cook on low for 6-8 hours. Use two forks to shred chicken. Serve over rice and if desired crumble some tortilla chips on top. 

Chicken Enchilada Casserole

This is a recipe you've probably either made or tasted, but there's a reason for that... It's a great recipe! My Mom made this for us when we were little and my kids love it now too. I often split in in half for 2 meals. It also freezes well. It can be made with flour or corn tortillas. If I use corn tortillas, I don't break them up, I stack them 2 deep and they fit perfectly in a small round casserole dish.

2 pounds (16 ounces, or 4-6 chicken breasts), cooked and shredded

1 large onion, diced

1 small (4 ounce) can diced green chilies, drained

1 can each: Cream of Mushroom, Cream of Chicken & Cream of Celery soup

5-6 flour tortillas (or 6 corn tortillas)

2 cups shredded cheese (cheddar or cheddar-Jack)

Saute onion in a little olive oil until tender. Mix soups together in a large bowl with the onion, shredded chicken and chilies. Lightly spray a 9 x 13" baking dish with non-stick cooking spray and line the dish with pieces of torn tortilla. Top with 1/3 of the chicken mixture, a little shredded cheese, then another layer of tortillas. Repeat 2 more times, ending with a sprinkle of cheese. Bake for 30 minutes at 350 degrees or until bubbly and hot. Serves 8-10. 

Baked Ziti

I made this for my kids and my friend who stayed with them recently when my husband and I went out of town. Since both my friend and my kids raved about it, I had to make it again so I could try it! The verdict... DELICIOUS! I found it when searching for "freezer meals" and it makes a lot, so it would be perfect to split it into 2 square pans and cook one that night and freeze the other for a later dinner. Source: adapted by Annie's Eats from Cook’s Illustrated, March & April 2009

1 lb. (16 ounces or 2 cups) cottage cheese

2 eggs, lightly beaten

3 oz. grated Parmesan cheese (about 1 1/2 cups), divided

salt

1 lb. (10 ounces) ziti pasta*
1 Tbs. olive oil
20 oz. turkey Italian sausage
1/2 cup yellow onion, finely chopped
3 cloves garlic, finely diced
1 (28 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp. dried oregano
1/2 cup plus 2 tbsp. chopped fresh basil leaves, divided
1 tsp. sugar
ground black pepper
3/4 tsp. cornstarch
1 cup heavy cream (or whole milk)
8 oz. low-moisture mozzarella cheese, shredded

Center a rack in the oven and preheat the oven to 350° F. Whisk cottage cheese, eggs, and 1 cup Parmesan together in a medium bowl; set aside. Bring a large pot of water to boil. Stir in 1 tablespoon salt and the pasta; cook until pasta begins to soften but is not yet cooked through, 5-7 minutes. Drain the pasta and leave in colander.

Meanwhile, heat olive oil in a skillet over medium heat. Crumble in the turkey sausage and cook until nearly browned. Add in the onion and garlic and continue to cook until the onion is softened and the sausage is completely browned. Stir in the tomato sauce, diced tomatoes and oregano; simmer until thickened, about 10 minutes. Off the heat, stir in 1/2 cup basil and the sugar, and season with salt and pepper.

In a small bowl stir together the cornstarch and heavy cream. Transfer the mixture to the now-empty stockpot over medium heat. Bring to a simmer and cook until thickened, 3-4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 1/2 cups of the tomato sauce and 3/4 cup mozzarella. Stir to combine. Add the pasta and toss to coat thoroughly with the sauce.

Transfer the pasta to a 9×13″ baking dish and spread the remaining tomato sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan over the top. Cover the baking dish tightly with foil and bake for 30 minutes.

Remove the foil from the pan and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with the remaining 2 tablespoons basil and serve.

*NOTE: If you can't find ziti pasta, try penne instead. Penne is much more common in stores.

Caramel Apple Dessert

My kids all love apples and this fun dessert had them all cheering! You don't even have to tell anyone that this recipe is lower in fat and calories. Recipe from Kraft...

45 Reduced Fat Nilla Wafers, finely crushed (about 1-1/2 cups)
1/4 cup soft margarine, melted (I used butter)
1 pkg. (8 oz.) Fat-Free Cream Cheese, softened
1 Tbsp. Splenda No Calorie Sweetener, Granulated
3-1/4 cups cold fat-free milk, divided
1 tub (8 oz.) Cool Whip Sugar Free Whipped Topping, thawed, divided
2 pkg. (1 oz. each) Jell-o Vanilla Flavor Fat-Free Sugar-Free Instant Pudding
1/2 cup sugar-free caramel ice cream topping, divided
1 each red and green apple, chopped
1/4 cup peanuts, chopped (I omitted)

MIX wafer crumbs and margarine; press onto bottom of 13x9-inch pan. Beat cream cheese, Splenda and 1/4 cup milk with mixer until well blended. Stir in 1 cup Cool Whip; spread over crust.

BEAT pudding mixes and remaining milk with whisk 2 min. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer; top with remaining Cool Whip.

REFRIGERATE 8 hours or until firm. Top with apples, nuts (if desired) and remaining caramel topping just before serving. Makes 16 servings.

***Alli's substitutions: The only thing I substituted was the butter for margarine and regular caramel for sugar-free caramel topping because I couldn't find sugar-free. The next day, I found sugar-free caramel at Target! Here are some suggestions, if needed: 

• Substitute graham crackers Nilla Wafers (in equal amounts)
• butter for margarine
• 1 1/2 small packets sugar sweetener -or- 1 Tbs. white sugar for the Splenda granulated
• regular caramel ice cream topping for the sugar-free caramel topping

Slow-Cooker Apple Pork Roast

We LOVE this recipe and have been making it often lately because it's so easy! There are only 5 ingredients and it doesn't get much easier than throwing it all in the crockpot. It works well for burritos, salads or sandwiches and because it serves 12, we use it for 2 different meals. I hope you enjoy this one as much as my family does:) Recipe adapted from 30 Meals in One Day.

1 (4-pound) boneless pork roast
1/3 cup Worcestershire sauce
¾ cup packed brown sugar
1 1/2 cups apple juice
½ teaspoon salt

Place pork roast in a large slow-cooker (lined with a Reynold's Slow-Cooker liner for easy cleanup). Mix Worcestershire, brown sugar, apple juice and salt and pour over pork. Cover and cook on low for 6-7 hours. Remove pork and place it in a large bowl and shred with 2 forks. Spoon remaining juice over the shredded pork and mix well. Can use for pork sandwiches, salad or burritos. Serves 12.

Bacon Lover's Mac & Cheese

My husband thinks that "bacon makes anything better." I tend to agree, although the current bacon cupcakes trend really confuses me:) I draw the line with bacon and pastries! This recipe takes a classic comfort food and makes it special with the addition of mushrooms, spinach and of course, bacon! If you don't want to get fussy with Fontina and white cheddar cheeses, feel free to substitute whatever cheese you have on hand. Parmesan, Gouda or even Monterey Jack cheeses are also good in Macaroni & Cheese if you can't find Fontina. Recipe adapted from Annie's Eats.

    12 oz. pasta shapes (I used orchiette)

     8 oz. baby portabella mushrooms, sliced (white mushrooms would also be fine)

     1 Tb. oil
     4 Tbsp. unsalted butter
     ¼ cup flour
     2 cloves garlic, minced
     2½ cups milk (low fat or whole milk)
     ¼ tsp. salt
     Freshly ground black pepper, to taste
     Pinch cayenne pepper (optional)
     4 oz. (1 cup, grated) Fontina cheese
     4 oz. (1 cup, grated) white cheddar cheese
     5-6 slices pre-cooked bacon, chopped
     3 cups fresh baby spinach leaves, chopped

Preheat the oven to 400˚ F. Bring a large pot of water to boil. Once boiling, cook the pasta according to package directions until just shy of al dente. Drain well and set aside.

Meanwhile, add the oil and mushrooms to a sauté pan . Cook, stirring occasionally, until tender and most of the liquid has evaporated, about 5-7 minutes. Remove from the heat.

To make the cheese sauce, melt butter in a saucepan over medium-high heat until completely melted. Whisk in the flour and garlic and cook, stirring constantly for 1-2 minutes. Whisk in the milk. Cook the mixture, stirring frequently, until it begins to bubble and thicken. Whisk in the salt, pepper, and cayenne pepper. Remove the pan from the heat and whisk in the Fontina and white cheddar until completely melted and smooth. (If necessary, you can return the pan to low heat to melt the cheeses.) Return the drained pasta to the pot. Mix in the chopped bacon and mushrooms, the cheese sauce and the chopped spinach. Stir everything together gently until well combined. Spread the mixture into a lightly greased 2-quart casserole dish. Bake for 15-20 minutes or until the top is light golden and the cheese is bubbling. Serve warm and top with reserved cooked bacon pieces, if desired. Serves 7-8.

Oatmeal Cake with Coconut Pecan Frosting

 This rich, spice cake reminds me of my Mom and my Nana. The frosting is reminiscent of German chocolate cake, but atop a moist oatmeal cake, it's comfort food, for sure!

OATMEAL CAKE

1 cup quick oats

1 1/2 cups boiling water

1/2 cup butter

1 cup white sugar

1 cup brown sugar

2 eggs, beaten

1 1/2 cups all-purpose flour

1 tsp. cinnamon

1 tsp. baking soda

1 tsp. nutmeg

Preheat oven to 350 degrees F. Pour oats into a small bowl and cover with boiling water; set aside. Mix butter and sugars in a large bowl. Add beaten eggs to oats and mix into butter mixture. Mix dry ingredients and add. Mix well. Pour into greased 9 x 13" cake pan. Bake for 30-35 minutes, or until toothpick stuck in the center comes out with moist crumbs. Cool in the pan. Frost with Coconut Pecan frosting. Serves 12.

COCONUT PECAN FROSTING

6 Tbs. butter

1/4 cup brown sugar

1/2 cup white sugar

1 /4 cup evaporated milk

1 cup shredded coconut

1/4 tsp. vanilla

1 cup pecans, chopped

Beat together all ingredients, except pecans in a small bowl. Stir in pecans. Frost cake while still slightly warm. Move oven rack to the top or near the top and set oven broiler to low. Broil in oven until coconut is slightly toasted, watching carefully so it does not burn. Cake can be served warm or cooled.  

(Above): This is the frosted cake before it is toasted under the broiler.

Lemon Chicken and Rice Pilaf

These are 2 recipes we grew up with and I'm surprised one of us hasn't posted them yet. This is an easy meal that's elegant enough to serve to company... or to eat on a school night! Recipes from our Mom Nancy:)

LEMON CHICKEN:

Shake 5-6 boneless, skinless chicken breasts in a sack of:

     3/4 cup flour

     1/4 tsp. salt

     Dash of black pepper and paprika

Preheat oven to 350 degrees F. Melt 4 Tbs. butter in the bottom of a 9 x 13" glass pan. Place coated chicken in pan and bake for 40 minutes. Turn chicken over and top with a sauce of:

     1 (10.75 oz.) can Cream of Chicken soup

     1 (4 oz.) can sliced mushrooms, drained

     2 Tbs. lemon juice

Return chicken to oven and bake for 15-20 minutes longer. Serves 5-6.

RICE PILAF:

     4 Tbs. butter

     1 onion, chopped

     1 1/2 cups white long grain rice 

     1 Tb. parsley flakes

     2 1/2 cups water

     2 cubes (or 2 tsp. granules) beef bouillon

     1/2 cup shelled pine nuts (optional)

Combine all ingredients except pine nuts in a casserole dish. Cover and bake for 30 minutes at 350 degrees F or until water is absorbed. Remove from oven and stir in pine nuts. Serves 6.

Curried Chicken and Wild Rice Chowder

This hearty soup will warm you and fill you up (and you don't even have to tell your family that it's lower in calories and fat!) The curry powder and nutmeg give this soup a unique flavor that we love! Recipe adapted from Eating Well...Living Thin(ner).

2 cups cooked & shredded chicken breast
1/2 cup wild rice
1 1/2 cups water
2 tablespoons olive oil
2 teaspoons butter
1 medium onion, diced
3 cloves garlic, minced
2 carrots, shredded
1 stalk celery, diced
1 small zucchini, diced
1/4 cup flour
4 cups low-sodium chicken broth
1 1/2 cups 2% milk (Skim would work…will be less rich, but will taste fine, if you’d rather)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1/2 teaspoon dried chives
1/2 teaspoon dried thyme
1/4 teaspoon sage
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon yellow curry powder
2 teaspoon fresh, minced parsley

Cook & shred chicken breast and set aside.

Bring wild rice and water to a boil in a small saucepan. Reduce heat and simmer, covered, for 25 minutes or until tender. Drain if necessary. Set aside.

Add olive oil, butter, onion, and garlic to a large pot over medium heat. Cook for 15 minutes or until golden and soft, stirring occasionally. Add carrots, celery, and zucchini. Cook for 10 minutes. Stir in flour very well and cook for an additional minute. Add the cooked wild rice, chicken broth, milk, salt, black pepper, bay leaf, chives, thyme, sage, nutmeg, and curry powder.

Reduce heat to low and simmer for 25-30 minutes or until vegetables are tender and soup is thickened. Remove bay leaf. Stir in chicken and fresh parsley. Heat through. Makes approx eight 1-cup servings.

Per Serving: 173 Cal; 16.3 g Protein; 7 g Fat; 11.5 g Carb; 1.1 g Fiber; 4 g Sugar; 387 mg Sodium

Winter Fruit Salad with Lemon Poppyseed Dressing

I love this salad! It's a great one to take to a party or just to eat at home. I have been eating varied versions of it for lunch pretty much every day lately. I will just throw in whatever fruit or nuts I have on hand. Yum! 

1 head Romaine Lettuce, torn into pieces (or spring mix)
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple, diced
1 pear, sliced

Lemon Poppy Seed Dressing:
1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds

In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix. Pour over salad just prior to serving.

Suzanne's Tortellini Soup

TORTELLINI SOUP

½ lb. Italian sausage, cooked

2 tsp. olive oil

½ c. chopped onion

2 cloves minced garlic

¼ c. chopped carrots

1-2 small zucchini, sliced

2 c. fresh spinach or 1 pkg. (10 oz.) frozen spinach

4 (14 oz each) cans chicken or vegetable broth

1 can diced tomatoes with juice

(or 1 can whole tomatoes, pureed)

1 ½ tsp. dried basil

1 Tb. sugar

1 (9 oz) pkg. Butoni 3-cheese tortellini

Grated Parmesan cheese

Sauté onion, garlic and carrots in olive oil in a stockpot. Add broth, tomatoes and basil. Bring to a boil, reduce heat and simmer 15 minutes. Add zucchini, spinach and tortellini and simmer for 7-9 minutes (according to pasta cooking directions). Add sausage. Serve with Parmesan cheese. Serves 8-10.

Tamale Pie

I lovvvvvvve tamales and usually order them when I eat at a Mexican restaurant. I was beyond excited to try this fun recipe from Ezra Pound Cake. It's easy and very different than anything I've made before. My whole family loved it and I can't wait to make it again! 

I couldn't find polenta in a roll, so I bought a box of polenta and made it fresh. You can usually find polenta in the Mexican food section at the grocery store. I've also used Giada's recipe, which is easy and inexpensive.

Adapted from “Moosewood Restaurant New Classics”

Serves 4 (We got 6 good-sized servings)

1 (15 ounce) can pinto beans, with liquid

1/2 cup fresh or frozen corn kernels 

1/2 cup salsa 

1 tsp. ground cumin

1/2 tsp. ground oregano 

1/4 tsp. salt 

12 ounces prepared polenta (I used a box and made it fresh)

3 Tbs. fresh cilantro, chopped (optional) 

1 cup cheddar cheese, grated

1. Preheat the oven to 350 degrees F. Lightly oil a 10-inch cast-iron skillet or an 11-inch baking dish. Set aside. 
2. Empty the beans into a large bowl, and mash with a potato masher or fork. Add corn, salsa, cumin, oregano and salt. Mix thoroughly, and set aside. 
3. Slice the polenta roll into 1/4-inch-thick rounds (about the thickness of sausage patties). Arrange the rounds in the skillet, slightly overlapping. If using fresh polenta, spread on the bottom of the pan.
4. Spoon the bean mixture over the polenta, and sprinkle on the cilantro and cheese. 
5. Cover and bake for 15 minutes, and then uncover and bake for 15 minutes more, until bubbling and hot. For a crisp topping, place under the broiler for 2 to 3 minutes. Let sit for 10 minutes before cutting into wedges and serving. Garnish with sour cream, if desired.