Friday, July 31, 2009

Chicken Squares

2 tubes of 6 Pillsbury crescent rolls
1 10-ounce can of chicken breast meat, drained (note: 1 cup leftover cooked chicken, shredded, will also work)
8 ounces of cream cheese
1/4 cup onion, finely chopped
1 1/2 teaspoons Worcestershire sauce
Dash of salt and pepper
Preheat oven to 350 degrees. Apply cooking spray to a large baking sheet and set aside.
Roll out the crescent dough and divide into rectangles, pinching the seam of the 2 triangles together to form oblong rectangles of dough.
In a medium bowl, combine chicken, cream cheese, onion, Worcestershire sauce, and salt and pepper, creaming the ingredients together.
Spoon a dollop of the chicken mixture onto one side of each crescent rectangle. Fold one end of the rectangle over the filling to form a square. Pinch the dough together around the edges to seal, and place the squares on prepared sheet.
Bake the chicken squares for 20-25 minutes or until the crescent rolls are golden brown. Serve immediately with rice and peas.
Yield 6-8 chicken squares

There has been so much great feedback on this recipe here are some of the variations and ideas from other people who have experimented with it!

• adding bell peppers or other veggies to the filling
• adding shredded Swiss cheese to the filling
• adding ranch seasoning mix to the filling
• adding fresh herbs to the filling
• adding bleu cheese crumbles and Texas Pete Hot Sauce to the filling
• using broken-up meatloaf and shredded sharp cheddar cheese as the filling
• using taco-seasoned ground beef and Mexican cheese as the filling, serve with guacamole and sour cream
• using ground beef hash as the filling, serve with ketchup
• using ricotta, spinach, and chicken as the filling
• using cheddar, ham, pineapple as the filling
• using granny smith apple, cheddar, bacon as the filling

Tuesday, July 28, 2009

Tomato & Basil Bread

Found this on Mr. Food's website. www.mrfood.com


2 loaves

1/2 cup warm
1/4 cup granulated sugar
4 teaspoons active dry yeast
1 cup warm low-fat milk
1/3 cup extra-virgin olive oil
2 large eggs
2 teaspoons salt
5 to 5-1/2 cups unbleached bread flour (we tested with King Arthur)
3/4 teaspoon garlic powder
1-1/2 cups shredded Italian blend cheese
2/3 cup chopped fresh basil
1 (8.5-ounce) jar oil-packed sun-dried tomatoes, well drained and finely chopped

Place warm water, sugar, and yeast in a small bowl. Stir and let sit for 10 minutes. Line 2 large baking sheets with parchment paper.
Add milk, oil, yeast mixture, eggs, and salt to the bowl of a stand mixer. Using the paddle attachment, mix until well combined, about 2 minutes.
Stir in enough of the flour to make a soft dough. Knead on a lightly floured surface or with a dough hook for 6 to 8 minutes, or until smooth and elastic. Place dough in a greased bowl; turn to grease top. Cover and let rise in a warm place for about 45 minutes, until doubled in size.
Punch down dough; divide in half. Using a rolling pin, roll one piece into a 22 x 8-1/2-inch rectangle. Sprinkle with half the garlic powder, cheese, basil, and tomatoes. Starting with the longer side, roll up tightly, jelly-roll fashion. Pinch edges to seal. Place roll seam-side down on baking sheet. With kitchen shears, cut lengthwise down center of roll, about 1 inch deep, to within 1/2 inch of ends. Keeping seam-side down, form an “S” shape. Tuck both ends under center of “S” to form a connected “figure eight”; pinch ends to seal.
Cover and let rise in a warm place for 45 to 60 minutes, until doubled in size. Repeat process with remaining dough.
Bake first loaf in a preheated 350°F. oven 35 to 40 minutes. Tent loaf with foil after 15 to 20 minutes to prevent over-browning. Remove from pan; cool on a wire rack. Bake remaining loaf.

Friday, July 24, 2009

Petit Peas Salad

1 pound frozen tiny peas, raw
1/3 cup chopped celery or water chestnuts
4 hard cooked eggs, chopped
3 dill pickles, chopped
1 small onion, chopped
1/8 tsp pepper
1/4 cup mayonnaise
1 tsp prepared mustard
½ tsp hot sauce

Parmesan cheese, optional
Combine first 6 ingredients. Combine rest of ingredients and blend the two mixtures. Garnish with parsley. Cheese may be mixed with the peas. If so, use 3 Tbls. Or sprinkle on each serving. Attractive served in a tomato shell.

Summer Corn Salad

"This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette."
4 servings

INGREDIENTS
6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

DIRECTIONS Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Snickers Salad

1 small box instant vanilla pudding mix
1 cup cold milk
Mix these together for about 2 minutes with a whisk until thick.

12 ounce container of Cool Whip
Fold into the pudding mix

2 - 4 large apples, washed, cored, unpeeled, and chopped into bite-size pieces (slightly tart apples are best)
6 regular size Snickers bars, cut down the center lengthwise, then cut into 1/2" slices crosswise

Mix the apples and Snickers into the pudding/Cool Whip mixture and serve.
You can use instant white chocolate pudding, and also cheese cake flavored pudding for this.
The cheese cake flavor is my favorite. I suppose to be really healthy you could mix in some diced celery also if you wanted to.

Thursday, July 23, 2009

Aunt Sandy's Nappa Salad (chinese salad)

1 large head Nappa cabbage, quartered lengthwise & sliced very thin.
6 -8 green onions, with tops on, chopped
2 pkgs. oriental noodles, broken apart (from the soup packages but without the flavoring)
7oz. slivered almonds
1/2 C sesame seeds


Dressing:
2 tblsp corn oil
3/4 C brown sugar
1/4 C seasoned rice vinegar
3 Tbl. soy sauce
1/4 C water
1 pkg of noodle flavoring

Brown noodles, almonds & sesame seeds on cookie sheet in the oven 350 degrees ahead of time. These can be stored in an airtight container. This is great for a picnic...there is no mayo in it!!


Dressing:
Mix, let stand. Dressing can be made & stored in the frig in a jar. Shake well before using. All of above can be prepared ahead of time, but do not mix together until just before serving.

Wednesday, July 22, 2009

Etta Lee's Butter Cake

1 box Duncan Hines yellow butter recipe cake mix (you must use this brand for best results)
1 8oz. pkg cream cheese, softened in microwave
1 box powdered sugar
1 cube butter, melted

Preheat oven to 375 degrees,
Prepare cake mix following directions on box and pour into a metal greased and floured 9x13 pan
Mix cream cheese, butter, and powdered sugar until smooth.
Pour over cake batter making sure to pour close to the edge also, so as not to have all of it in the center. Bake for 45 minutes....no frosting is needed.
This cake is ugly but tastes YUMMY!!!!!

Tuesday, July 21, 2009

Bleu Cheese Dressing

1 cup mayo
1 cup sour cream
8 oz.pkg crumbled bleu cheese
1 clove of garlic minced
salt and pepper to taste
1/2 cup of milk,or more to desired consistency
Combine all and chill.

Monday, July 13, 2009

Pasta Con Broccoli

This has got to be the best Pasta Con Brocolli I have ever tasted...including what you get restaurants...

1 box (16oz) medium pasta shells
1 qt. half & half
1 jar Parmesan cheese
1 pkg. Knorr Garlic and Herb sauce mix for pasta
1 large bag frozen cut broccoli
1 large can cream of mushroom soup.
Cook shells add broccoli to pasta the last 5 minutes of cooking pasta and drain. In a bowl mix together the soup, 1/2 and 1/2,  Knorr mix and cheese add everything together mix well. add to drained pasta broccoli.....

the secret to the taste is to let it cool, put in the fridge overnight and reheat the next day.

Sunday, July 5, 2009

Cheesecake Factory Cheesecake

Crust:
1/4 cup each finely chopped pecans, walnuts, and almonds. (I used a little more of each and made a thinker crust)
1/2 cup finely chopped vanilla wafers.
2 TBLS melted butter

Filling:
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ozs sour cream
1/4 cup flour
2 tsp. vanilla
2 tsp. lemon juice

1. Crust:
Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
2. Cheesecake:
All above ingredients should be at room temperature before your begin.
3. Start by beating the cream cheese until light and fluffy.
4. Keep the mixer on a low setting throughout the beating and mixing process.
5. Add the sugar a little at a time and continue beating until creamy.
6. Add one egg at a time and beat after each egg.
7. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. 8. Add the sour cream last and beat well.
9. Pour cream cheese into the spring pan.
10. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
11. When time is up, prop open oven door and leave in oven for one hour.
12. After one hour, remove from oven.
13. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
14. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

Watermelon salad

3/4 cup halved, thinly sliced red onion
1 tablespoon fresh lime juice
1 1/2 quarts seeded, cubed watermelon
3/4 cup crumbled feta cheese
1/2 cup pitted black olive halves
1 cup chopped fresh mint
2 tablespoons olive oil

DIRECTIONS Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes. In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend

Friday, July 3, 2009

Strawberry Magic Cake

1 10oz pkg. miniture marshmallows
1 box yellow cake mix prepared as directed on package
1 3oz box strawberry jello
1 16oz. box frozen sliced strawberries, slightly thawed, but do not drain
2/3 cup cold water

Spread marshmallows evenly over the bottom of a greased 10x13 baking pan. Spread prepared cake batter evenly over marshmallows. Sprinkle dry jello powder evenly over the cake batter. Spool slightly thawed strawberries here and there over jello powder and then drizzle evenly with 2/3 cup water, but do not stir. Slip cake carefully onto center rack of a 350o oven, and bake 55-60 minutes or until top is golden brown. Let cool in pan at least 30 minutes before cutting. Serve with Cool Whip or whipped cream. Refrigerate leftovers. Freezes well

Thursday, July 2, 2009

Squash Croquettes

2 cups finely chopped yellow squash or zuchinni
1 cup finely chopped onion
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
1/2 cup plus 1 tablespoon all-purpose flour
Vegetable oil
Combine squash, onion, egg, salt and pepper, mixing well. Stir in flour. In a skillet, heat 1/2 inch oil over medium-high heat. Drop batter by tablespoonfuls into oil. Cook about 3 minutes per side or until golden brown, turning once; drain. Makes 6 servings.

WW Margarita Chicken

4 or more chicken breast (I usally make about 6 or 7)
1 10oz can frozen lime margarita mix (non-alcoholic)
3 tablespoons lime juice
2 tablespoons chopped garlic (add as much or little as you like)
salt and pepper to taste.

Marinade in ziploc bag for a couple of hours or overnight

I salt them while I am putting them on the grill then grill until done

3 pts for 4oz

Wednesday, July 1, 2009

WW Guac 'n Roll!

You're gonna FLIP over this stuff! (Pssst... we recommend dipping cut veggies and baked tortilla chips in it!)

Ingredients:
One 15-oz. can early/young peas, drained
1/2 cup mashed avocado (about 1 medium-small avocado's worth)
1/3 cup chopped cherry or grape tomatoes
1/4 cup finely chopped onions
1/4 cup fat-free Greek yogurt (like Fage Total 0%)
4 tsp. lime juice
1/2 tsp. chopped garlic
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. cumin
1/8 tsp. chili powder
Optional: chopped cilantro, chopped jarred jalapenos, additional salt and pepper

Directions:
Place drained peas in a medium bowl and mash thoroughly with a potato masher or fork. Add all other ingredients except for the tomatoes, onions and optional items. Continue to mash until blended. Stir in the tomatoes, onions and, if you like, some chopped cilantro and/or jalapenos. Season to taste with salt and pepper, if needed. Enjoy!
MAKES 6 SERVINGS
Alternative! This stuff is a great spread for sandwiches, pitas and wraps -- and it's an excellent omelette topper. Two tablespoons of it has just 29 calories and 1g fat, plus 1.25g fiber (POINTS® value 0*)!

Serving Size: 1/3 cup (1/6th of recipe) Calories: 78 Fat: 3g Sodium: 320mg Carbs: 10.5g Fiber: 3.5g Sugars: 4g Protein: 3.5g POINTS® value 1*

WW Chunky Roast Chicken Slaw 5pts

Pull 6 ounces of white meat off a store-bought roast chicken.
Mix with 1 small Napa cabbage, finely shredded;
1 Granny Smith apple, peeled, cored, and shredded;
1 celery stalk, thinly sliced;
1 small shallot, minced; and
1/4-cup low-fat ranch dressing.
Serving size: 2 cups
POINTS value: 5

WW Berry Smoothie 1pt

1 cup frozen unsweetened strawberries
1/2 cup frozen unsweetened blueberries
1/2 tsp. Crystal Light Classic Orange Sunrise powdered drink mix (half an On The Go packet or 1/8th of a tub)
1 no-calorie sweetener packet

Directions: Place frozen fruit in the blender and allow it to thaw slightly (about a minute or two). Meanwhile, dissolve powdered drink mix and sweetener in 10 oz. of cold water. Stir well, and then pour drink mixture over the fruit in the blender. Blend at medium-high speed until thoroughly mixed. If blending slows, stop blender, stir mixture, and blend again. Pour into a tall glass and enjoy! MAKES 1 SERVING


Serving Size: 16 oz. (entire recipe) Calories: 101Fat: 0.5g Sodium: 4mgCarbs: 24gFiber: 5gSugars: 13g Protein: 1g POINTS® value 1*

WW Asian Chicken Salad and dressing

This is really really good I love the dressing!!!
POINTS® Value: 6
Servings: 6

Ingredients
2 Tbsp packed brown sugar
2 Tbsp low-sodium soy sauce
2 Tblsp canola oil
2 Tbsp sesame iol
3 Tbsp seasoned rice wine vinegar
1 head Iceberg lettuce
1 bag of baby spinach
4 grilled chicken fillets
3 or more Green Onions
15 oz canned mandarin oranges juice pack (drained)
1 cup packaged chow mien noodles

Instructions
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, Canola oil, and seasoned rice vinegar in a salad dressing carafe. In a large bowl combine the head iceberg lettuce, diced chicken breast, chopped green onions, and oranges. Let chill about 10 minutes. Serve the noodles and the dressing on the side. Pour sparingly over the top of the salad, toss, and serve immediately. Remember you can have as much lettuce as you want it is FREE
Servings: 6.

Ranch Burgers

"The beef burgers stay juicy and delicious on the grill or stove top!

INGREDIENTS
• 2 pounds lean ground beef
• 1 (1 ounce) package ranch dressing mix
• 1 egg, lightly beaten
• 3/4 cup crushed saltine crackers
• 1 onion, chopped

DIRECTIONS
1. Preheat the grill for high heat.
2. In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion. Form into hamburger patties.
3. Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.

Pizza Spaghetti Casserole

Ingredients 1 lb. Ground meat 1 16 oz. box uncooked spaghetti noodles ½ teaspoon salt ½ teaspoon Oregano ½ teaspoon garlic powder...