Thursday, March 22, 2018

Cashew Chicken

2 cups quartered mushrooms
1 cup chopped onion
1 cup snow peas
8 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
1 tbsp. reduced-sodium/lite soy sauce
1/4 tsp. garlic powder
1/8 tsp. each salt and black pepper
1 oz. (about 1/4 cup) unsalted roasted cashews, roughly chopped
1/4 cup chopped scallions
1/2 cup chicken broth
1 tbsp. seasoned rice vinegar
1 1/2 tsp. cornstarch
1 tsp. chopped garlic
1/4 tsp. ground ginger
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Place veggies and chicken in a large bowl. Add 1/2 tbsp. soy sauce, as well as garlic powder, salt, and pepper. Toss
to coat. Evenly transfer mixture to the baking sheet. Bake for 10 minutes.
Flip/rearrange chicken and veggies, and sprinkle with cashews and scallions. Bake until chicken is cooked through
and veggies have softened and lightly browned, about 5 minutes.
Meanwhile, make the sauce. In a medium microwave-safe bowl, combine remaining 1/2 tbsp. soy sauce with broth,
vinegar, cornstarch, garlic, and ginger. Mix well.
Microwave sauce for 1 minute. Stir, and microwave for 45 seconds, or until mixture is hot and has thickened. Serve
veggies and chicken drizzled with sauce.
1/2 of recipe (about 1 1/2 cups):309 calories
9.5g total fat (1.5gm sat fat),
867mg sodium
23.5g carbs
3.5g fiber
10g sugars,
33gm protein
SmartPoints®value 3*

Monday, March 12, 2018

Chili Relleno Casserole

4oz. can diced green chilies (these are mild)
8oz. sharp cheddar cheese (grated)
8oz. Monterey jack cheese (grated)
1 lg can evaporated milk
8 eggs
1/2 teasp salt
1/2 teasp  pepper (or to tasted)

grease a 9X13 baking dish put a layer of cheese on the bottom of baking pan. Mix chilies eggs, milk, salt and pepper, Pour over cheese. Top with remaining cheese and bake at 350 for 1 hour

Sunday, January 28, 2018

Cherry Limeade Cake

  • 10 oz jar maraschino cherries
  • 1 white cake mix
  • reserved cherry juice
  • enough milk to make 1 cup of liquid
  • 1 stick melted butter
  • 2 tsp vanilla
  • 3 eggs
For the Frosting
  • 2-3 cups powdered sugar
  • 3 Tbs. butter, softened
  • 4-7 Tbs. limeade concentrate, thawed
  • green food color gel, optional
  1. Drain the cherries, reserving the juice.
  2. Coarsely chop the cherries.
  3. Add enough milk to cherry juice to make 1 cup of liquid.
  4. In a mixing bowl, combine cake mix, cherries, milk/cherry juice, butter, vanilla and eggs. Mix well with electric mixer.
  5. Pour into greased bundt pan.
  6. Bake 350 degrees for 33-36 minutes.
  7. Remove from oven and cool in pan 10 minutes.
  8. Remove from pan and cool completely.
For the Frosting
  1. In a bowl, stir together by hand the butter, powdered sugar and small amount of limeade.
  2. Alternately add more limeade and powdered sugar until you have a thick frosting. You want it very thick, but not stiff so that it will run down the edges of the cake.
  3. Pour over top of cooled cake.
  4. Top with extra cherries if desired.

Saturday, December 9, 2017

Pizza Spaghetti Casserole

1 lb. Ground meat
1 16 oz. box uncooked spaghetti noodles
½ teaspoon salt
½ teaspoon Oregano
½ teaspoon garlic powder
½ Cup Milk
1 Egg
2 ounces sliced pepperoni (I like Turkey)
1 (26 ounce) jar pasta sauce
1 16 oz. can diced Italian style tomatoes
¼ cup grated Parmesan cheese
1 (8 ounce) package shredded Italian cheese blend
Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers, etc...

Boil water & salt for Spaghetti noodles, once it starts boiling, add noodles. Brown meat in a separate frying pan. Once noodles are cooked, drain and put in a casserole dish. In a separate bowl, combine milk & egg & whisk. Poor over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano. Mix all together well. On top of pasta mixture, layer the ground meat, then add a layer of pepperoni's. Sprinkle Parmesan cheese, & Italian cheese. And layer more pepperoni. Bake in the oven at 350 for 30 minutes.

Monday, July 24, 2017

Pecan Pie Bars

~For crust:
2 sticks unsalted butter, softened
⅔ cup packed brown sugar
2⅔ cups all-purpose flour
½ teaspoon salt
For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
⅓ cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Sunday, June 4, 2017

Avocado Cilantro Lime Dressing

Serves 16
1 ripe avocado (skin removed and diced)
1 bunch cilantro, stems removed & roughly chopped
1/2 cup light mayonnaise
3/4 cup reduced fat sour cream
1/4 cup fat free milk
Zest of 1 lime
1 limes, juiced
1/2 tsp salt (more or less to taste)
1 teasp. pepper (more or less to taste)
1 teasp. garlic powder (more or less to taste)
1 teasp. onion powder (more or less to taste)

1.Combine all ingredients in a blender, food processor, or bullet
2.Blend until smooth, adding in more milk if too thick
3.Pour into airtight container and refrigerate for at least 1 hour before serving
4.Serve & ENJOY!!
good on salads, tacos, burritos and as a dip!!

Sunday, April 30, 2017

Salted Caramel Sour Cream Cake

1 box of White Cake Mix
1 (12 oz) jar of Caramel Sauce/Ice Cream Topping
1 (16 oz) container of White Frosting
1/2 cup of Sour Cream
Sea Salt for sprinkling

Mix the batter according to the box instructions, and then stir in the Sour Cream. In a greased 9x13 pan, pour the batter and bake the cake according to the box directions…

Let it cool and gently poke some holes in it with a fork…

Pour half the jar of Caramel Sauce over the poked cake…

Spread it around and let it sit for 5 minutes…

While it’s soaking up the caramel, grab a medium bowl and make the Frosting. Mix the rest of the Caramel Sauce with the While frosting and frost the cake. (can save just a little to drizzle over the top of frosted cake

Sprinkle cake with sea salt …that’s what makes this cake

Cashew Chicken

    2 cups quartered mushrooms 1 cup chopped onion 1 cup snow peas 8 oz. raw boneless skinless chicken breast, cut into bite-size...