Cream Cheese Lemon Bars

Lemon bars are one of my favorite deserts but these cream cheese lemon bars just bumped up the game. So yummy!

-----------------------------

• 1 box Lemon Cake Mix
• 1/3 c. butter, softened
• 1 egg
• 8 oz. Cream Cheese, softened
• 1 c. Powdered Sugar
• Zest of 1/2 a lemon
• 1 T. Lemon juice
• 2 eggs
• 1 t. Vanilla

 In a mixing bowl, blend dry cake mix, butter and 1 egg. Press into an ungreased 9x13 in pan.

In another bowl, beat the cream cheese until smooth.Gradually blend int he powdered sugar.  Stir in the lemon zest and lemon juice until smooth.  Reserve 1/2 c. of this mixture and refrigerate it for later use.

Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended.

Spread over the cake mixture.

Bake at 350 degrees until set, approximately 25-30 mintutes. Allow for it to completely cool and then spread the reserved cream cheese mixture onto the bars.

Refrigerate until firm; cut into squares to serve.

Pizza Casserole

This is what went on at Pizza Night the other night....

--------------------------------------------

• 1 lb. Bow Tie Pasta
• 1 lb. Pork Sausage
• 1 small Onion, chopped
• 2 (26 oz) jars Spaghetti Sauce
• 1 lb. cubed cooked Ham
• 1/2 -1 lb. sliced Pepperoni
• 6 T. grated Parmesan cheese
• 3 (8 oz) bags of shredded mozzarella cheese
• 2 T. chopped Garlic
• 1 t. dried Oregano

Cook pasta in boiling water until al dente.

Cook sausage, garlic and oregano with onions until the juices run clear.

In a lightly greased 9x13 inch pan, pour a small amount of sauce to lightly coat bottom.

Layer ingredients:

1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 T. Parmesan cheese, sausage and onions mixture.

2nd layer- 1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of Mozzarella cheese, 2 T. Parmesan cheese, and ham.

3rd layer- all remining pasta, all remaining sauce, 1 bag mozzarella cheese, 2 T. Parmesan cheese, all the pepperoni.

Bake at 375 degrees for 40 minutes and let sit for 5 minutes before serving.

Check It Out!

My Peppermint Chex Mix recipe is being featured today over at Will There Be Food There? as part of her 'Home Baked Holidays' series she is doing for the month of December.

Go check it out and show Tiffany some love!

Chicken Taco Chili

This chili was so darn tasty and can I add that 1 serving is only 200 calories for all you calorie counters! With calories like that you won't feel bad when you go back for seconds because I guarantee you will go back for round two. The recipe is so simple but the only kicker is you start to smell the goodness way before it is done. It's torture I tell you!

------------------------------------------------------------------------

• 1 can Black beans, drained and rinsed
• 1 can Kidney Beans, drained
• 1 can Corn, drained
• 1 16 oz. can Tomato Sauce
• 1 28 oz can Diced Tomatoes
• 1 packet Taco Seasoning
• 1 T. Chili Powder
• 3 thawed boneless chicken breasts
• 1/4 c. Water

Combine everything in a crockpot, stir and cook on low for 10 hours or high for 6 hours (check on it about an hour before time is up. Mine cooked a little faster.) Shred chicken and stir together. It is good plain or with a little shredded cheese and/or sour cream on top.

Maple Dijon Glazed Chicken- Freezer Meal

Another freezer meal for you! As usual, this recipe was delish! There is something about how simple this was to make that made it taste even better. I'm in love with crockpot/freezer meals!!

-----------------------------------------

• 1 1/2 lbs Chicken Breasts
• 1 c. Dijon Mustard
• 1/2 c. Maple Syrup
• 2 T. Red Wine Vinegar
• Salt and Pepper to taste

Place all ingredients in a resealable Ziploc bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw for at least 24 hours. Cook on low for 8 hours or on high for 4 hours in a crockpot.

I served mine with steamed broccoli and couscous.

Cheesy Broccoli Quinoa Casserole

I recently started working in the Young Women organization for my church and I have had the privilege to meet some amazing women. Two of the women I work with are extreme health nuts; they introduced me to quinoa. I had heard of it and had seen it but was never interested in trying it. Long story short, I tried it and I love it! Here is a tasty {of course it is tasty or I wouldn't be posting it}quinoa casserole!

--------------------------------------------------------

• 1 1/2 c. Quinoa
• 1 head Broccoli, cut into small florets
• 3 T. Unsalted Butter
• 3 T. Flour
• 2 Shallots, diced
• 2 c. Milk (I always go low fat)
• 1/4 t. Garlic Powder
• 1/4 t. Dry Mustard
• 1/4 t. Cayenne Pepper
• Salt and Pepper to taste
• 8 oz sharp Cheddar Cheese, shredded
• 2 c. shredded cooked Chicken

Cook the quinoa according to the package directions. Meanwhile, place the broccoli in a saucepan and add a couple inches of water. Cover and bring to a boil over high heat.  Let boil just 1-2 minutes more until the broccoli is crisp-tender. Drain immediately and rinse with cold water to stop cooking. Set aside.

Preheat oven to 400 degrees. To make the cheese sauce, melt the butter in a medium saucepan over medium heat.  Whisk in the flour, shallots, garlic powder, dry mustard and cayenne. Continue whisking the mixture until it is light golden in color, about 1-2 minutes.  Slowly whisk in the milk. Allow the sauce to simmer, stirring frequently, until the mixture bubbles and thickens, about 5 minutes.  Remove from the heat and whisk in the cheddar cheese until melted and smooth. Season with salt and pepper to taste. In a large bowl, combine the cooked quinoa, broccoli florets, shredded cooked chicken and the cheese sauce. Fold together gently until evenly combined.
Transfer the mixture to a lightly greased casserole dish.  Bake until the top is lightly browned, about 20-25 minutes.  Serve warm.

Creamy Zucchini Linguini

This is my new favorite pasta dish. I literally ate until my belly was going to burst which was not good for the weight loss competition I'm in right now. I love Alfredo and I love zucchini; throw them together and you get heaven. The zucchini gives it almost a buttery taste and we all know butter make everything better. :) My little one was also shoveling it in as fast as her little fingers could pick it up (fingers are much more efficient for pasta). Give this one a try; you will like it. I promise.

-------------------------------------------

• 1 lb. Linguini
• 2 T. Extra Virgin Olive Oil
• 3 cloves Garlic, minced
• 2 lbs Zucchini, quartered and then wedged
• 1/2 t. Salt
• 1/8 t. Pepper
• 1 c. shredded Sharp Cheese
• 1 c. Bottled Alfredo Sauce

Cook pasta according to package directions. Drain; keep warm. In a large skillet, heat oil over medium-high heat.  Add garlic; cook, stirring, about 30 seconds or until lightly browned.

Increased heat to high. Stir in zucchini, salt and pepper. Cook stirring often, about 3 minutes or until tender.  Add cheese and Alfredo sauce; heat through. Transfer to a large bowl; toss with pasta.

Root Beer Float Cookies

• 1 c. Butter, softened
• 2 c. packed Brown Sugar
• 2 Eggs
• 1 c. Buttermilk
• 1 t. Root Beer Extract
• 4 c. Flour
• 1 t. Baking Soda
• 1 t. Salt

Preheat oven to 375 degrees. In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer extract.

Combine dry ingredients in a large bowl; gradually add them to creamed mixture.

Drop by tablespoonfuls onto ungreased baking sheets. Bake for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Frosting

4 c. Powdered Sugar

3/4 c. Butter, softened

3 T. Milk

1 t. Root Beer Extract

In a mixing bowl, combine all frosting ingredients. Beat until smooth. Frost cooled cookies.

---------------------------------------------------------

Calling all Root Beer lovers; these are for you.

I made these for a pot luck and they were so good my husband only wanted me to take a few to share. These cookies are SO yummy and truly taste like a root beer float. It was a bit confusing having cookies that taste like pop at first but they are so yummy I just didn't worry about it. Another one please...

Chicken and Black Bean Quesadillas with Fiesta Rice

This dinner was so yummy and so quick! I had a main course and a side dish whipped up in just a matter of minutes. My kind of busy night dinner!
 ---------------------------------------------------------

 

• 2 cans chunk Chicken Breast
• 1 can Cheddar Cheese soup
• 1 c. canned Black Beans, rinsed and drained
• 1/2 c. Chunky Salsa
• Tortillas

Stir the soup, beans and chicken in a 1 1/2 qt saucepan.  Cook over medium heat until hot.

Put the tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 c.  of the soup mixture, spreading to within 1/2 inch of the edge.  Moisten the edge of each tortilla with water. Fold over and press the edges together to seal.  Bake at 425 degrees for 5 minutes or until the filling is hot. Serve with fiesta rice.

Fiesta Rice

• 1 can Chicken Stock
• 1/2 c. Water
• 1/2 c. Chunky Salsa
• 2 c. uncooked instant Brown Rice 

 Heat chicken stock, water, and salsa in a 1 1/2 qt sauce pan to a boil.  Stir in instant rice.  Cover and remove from the heat.  Let stand for 5 minutes and then fluff with a fork. 

Spaghetti Squash Alfredo

• 1 medium Spaghetti Squash (about 3 lbs.)
• 1 can Cream of Mushroom soup
• 3/4 c.Water
• 1/4 c. Milk
• 1 c. Shredded Swiss Cheese
• 2 T. Grated Parmesan Cheese
• Parsley

Pierce squash with fork in several places. Bake at 350 degrees for 50 minutes of until the squash is fork-tender.  Cut in half, scoop out and discard seeds.  Scrape the flesh with fork to separate the  spaghetti like strands.

Stir the soup, water, and milk in a 2-quart saucepan.  Heat over medium heat and bring to a boil.  Stir in the swiss cheese.

Place the hot spaghetti squash in a 2-quart serving dish.  Pour the soup mixture over the squash.  Toss to coat.  Sprinkle with Parmesan cheese and parsley.

----------------------------------------------

I recently have discovered the goodness of Spaghetti squash. It is a much healthier alternative to pasta noodles and it doesn't even taste differently! This is a tasty fall meal. Go try it!

Chicken Cacciatore- Freezer Meal

• 1 lb. Chicken Breasts
• 1 (26oz) jar of Chunky Vegetable-Style Spaghetti Sauce
• 1 Zucchini, chopped
• 1 Green Pepper, chopped
• 1 Sweet Onion, chopped

Place all ingredients into a resealable gallon sized freezer bag and mix together.

When ready to eat remove from freezer for at least 24 hours. Cook on LOW in a crock pot for 6-8 hours.

Serve on top of cooked spaghetti noodles and garnish with cheese and olives {guess who didn't have any olives}.

Chicken Noodle Soup

• 1/2 medium Onion, chopped
• 2 cans cooked chunck chicken breast, strained
• 1 bag egg noodles
• 1 1/2 c. sliced carrots
• Water
• 3-4 Chicken Bullion cubes
• Parsley Flakes

Saute onions in a large soup pot with a little Olive Oil until the onions are translucent.

Fill soup pot 2/3 full of hot water and add bullion cubes.

Bring to a rolling boil and add noodles. Cook for the time on the package (mine was about 7 minutes).

Add carrots, and chicken and reduce heat to low and let simmer for about 10 minutes.

This is a great time to taste check to see if you need to add a little salt and pepper.

Sprinkle parsley flakes on top and serve.

----------------------------------------

This soup is so yummy! And its even better the next day for leftover night! I loved this recipe because it is so simple and really quick to make. Perfect for those sick days or on chilly fall evenings.

Zucchini Black Bean Rice Skillet

• 1 T. Canola Oil
• 1 1/2 c. quartered length-wise, chopped Zucchini
• 1/2 c. diced Red Pepper
• 1 15 oz. can Black beans
• 1 can Fire Roasted Tomatoes with Garlic
• 3/4 c. water
• 1c. Instant Rice
• 1/2 c. Shredded Monterey Jack Cheese

Heat oil in large skillet over medium heat. Add zucchini and bell pepper; let cook 5 minutes stirring occasionally. Add beans undrained tomatoes and water. Increase heat and bring to a boil. Add rice and stir well. Cover and remove from heat for 7 minutes or until liquid is absorbed. Sprinkle cheese on top and serve.

-------------------
Another healthy yummy one for you! Great for a quick fix on a busy weekday night!

Cilantro Lime Chicken with Black Beans and Corn-Freezer Meal

This is another freezer meal and it is SO good! I can't make that so big enough to explain how yummy this really was! Healthy can be tasty! Did ya know?! My picky 2 year old even scarfed this down...and asked for seconds.

• 1 1/2 lbs. Chicken breast
• Juice from 2 limes
• 1 bunch fresh Cilantro, chopped
• 1 (16 oz.) bag frozen Corn
• 2 cloves Garlic, minced
• 1/2 red Onion, chopped
• 1 can Black Beans, drained and rinsed
• 1/2 t. Cumin
• Salt and Pepper to taste

Place all ingredients into a resealable ziplock bag. Mix together then zip closed and freeze.  When ready to eat, remove from freezer and thaw for at lease 24 hours. Cook in a crockpot on Low  for 8 hours or High for 4 hours. Shred chicken and mix before serving.

Serve in a tortilla or on tortilla chips with sour cream, guacamole, salsa, and cheese.

Not kidding guys. So. Good!

Chicken And Broccoli Alfredo-Freezer Meal

This is recipe 1 in a series of 7 freezer meals that I have put together. It was so great to just pull this out and toss it in the crock pot and have a fabulous dinner 4 hours later! Easy preparation all around.

------------------------

• 1 1/2 lbs. chicken breasts
• 1 (16 oz) bag frozen Broccoli florets
• 2 (16 oz.) jars Alfredo sauce
• 1 large Green pepper, chopped
• 1 (4oz) can slice mushrooms, drained

Place all ingredients in a resealable gallon sized freezer bag and mix together.  When ready to eat, remove from the freezer and thaw in fridge for 24 hours. Cook on Low for 4-6 hours. Cut chicken into cubes. Serve over cooked fettuccine noodles.

Taco Soup

• 1 lb. Hamburger
• 1 can stewed tomatoes
• 1 can corn
• 1 can Kidney beans
• 1 onion
• 1 pkg. Taco Seasoning
• 2 c. Water

In a large pot, cook the hamburger and the onion until brown. Drain off the grease.  Stir in the taco seasoning. Mix in the remaining ingredient.  Bring the soup to a boil. Reduce the heat, cover and simmer for 15 minutes. Serve with tortilla chips, cheese and a dollop of sour cream.

--------------------------
This is probably the easiest soup you will ever make and it is so good! It makes a pretty big pot so luckily, this soup is even better the next day!

Lazy Day Casserole

• 5 Sausages (beef or pork)
• 1 lb. Potatoes
• 1/2 lb Carrots
• 1/2 Bell pepper
• 1 large Onion
• 2 Garlic cloves, grated or chopped
• 2 T. Oil
• 1 1/2 t. Italian Herbs
• 1/2 c. Chicken broth
• 4T. Balsamic vinegar
• Salt and pepper

 Peel wash and cut the potatoes, pepper, carrots, and onion. Cut the potato into large chunks, the pepper into strips, carrots into large chunks, and the onion in wedges. Place everything in a roasting tray or a 9x13 casserole dish. 

Use a small bowl to combine the oil with the Italian herbs, grated or chopped garlic and chicken broth. Pour this mixture over veggies and toss them around a bit. Season generously with salt and pepper.

Cover the tray with foil and put in preheated oven.  Bake at 450 degrees for 45 minutes. While the veggies are cooking, brown the sausages without cooking them through. Cut them in half.

After the 45 minutes is up, place the sausages in the pan and pour Balsamic vinegar all over. Place the tray back in the oven, uncovered, for 25 minutes. Take it out after 15 minutes, flip over the sausages and ladle some of the juices on top of the vegetables and sausage. Put back in the oven for the remaining time.

Pizza Bites

This is what we whipped up for pizza night last week!

 Bites

• 1 batch pizza crust dough
• Mozzerella, cubed (about 20 pieces)
• Sliced pepperoni

Topping

•  Olive oil
• Italian seasoning
•  Parmesan cheese, grated

Preheat oven to 400 degrees. Lightly grease a 9 inch pie pan. Divide pizza dough into roughly 20 equal sized pieces. Take one of the dough pieces and press in a cube of cheese and 2 slices of pepperoni. Pull the edges of the dough around the filling and seal.

 Place in the pan seam side down.  Repeat with remaining dough. Each piece of dough should be touching each other in the pan.

Lightly brush the tops of the dough with olive oil . Sprinkle on Italian Seasoning and Parmesan cheese. Bake for 20 minutes or until golden brown.

Herb Seasoned Popcorn

• 6 c. popped popcorn
• 4 T. margerine or butter, melted
• 1/2 t. dried basil leaves
• 1/4 t. dried oregano leaves
• 1/4 t. garlic salt
• Dash of Cayenne pepper
• 1 T. grated Parmesan cheese

Place popcorn in large bowl. In small bowl, combine margarine, basil, oregano and cayenne; pour evenly over popcorn.  Sprinkle with Parmesan cheese; toss gently.

{We are big popcorn people; especially stove popped popcorn. This is a recipe I had a few nights ago at a church youth activity that I fell in love with. I snatched up the recipe and  made a few changes and add ins. Such a tasty treat!}

Chicken and Wild Rice Casserole

• 1 6 oz pkg. Long Grain and Wild Rice Mix
• 1 medium Onion, chopped (1/2 c.)
• 2 T. Butter
• 1 10 1/2 oz. can condensed Chicken with White and Wild Rice soup or Cream of Chicken Soup
• 1/2 c. Low Fat Sour Cream
• 1/3 c. Low Sodium Chicken Broth
•  1/2 t. dried Basil, crushed
• 2 c. shredded cooked chicken or turkey
• 1/3 c. shredded Parmesan Cheese

Prepare rice mix according to package directions.

Meanwhile, preheat oven to 350 degrees. In a large skillet, cook onion in hot butter over medium heat until tender.  Stir in soup, sour cream, chicken broth, and basil.  Stir in cooked rice and chicken. 

Transfer mixture to an ungreased 2 qt. baking dish. Sprinkle with cheese.  Bake uncovered about 35 minutes of until heated through.

Mexican Macaroni And Cheese

•  1 box Mostacolli
• 1 lb. bulk pork sausage
• 1/2 c. onion, chopped
• 1 16 oz. jar green salsa
• 2 8 oz pkgs Monterey Jack cheese

Lighly grease a 9x13 in. baking dish.  Cook pasta according to directions.  Drain and set aside. 

In a large skillet cook sausage and onion until meat is browned and onion is tender.  Stir in salsa.

In the baking dish, layer half of the cooked pasta, half of the sausage mixture and half of the cheese. Repeat layers.

Preheat oven to 350 degrees, bake uncovered or about 20-30 minutes or until bubbly.

Chicken Enchilada Pasta

• 1 12 oz. pkg. Jumbo Shell Macaroni
• 2 large Red Sweet Peppers, chopped
• 1 1/2 c. chopped Red Onion
• 2 T. Vegetable Oil
• 2 c. cooked, chopped chicken
• 1 16 oz can Refried Beans
• 3 T. Taco Seasoning Mix
• 2 10 oz. cans Enchilada Sauce
• 1 8 oz shredded Mexican-style four-cheese blend
• 2 c. Nacho cheese Doritos, crushed

Preheat oven to 350 degrees. Cook pasta according to package directions; drain, rinse and set aside.

In a large skillet, cook peppers, onion and 1/4 t. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoing mix, and 1/2 enchilada sauce. Cook and stir 5 minutes.  Stir in 1/2 c.  of the cheese. 

Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 9x13 inch baking dish.  Arrange shells atop sauce and drizzle with remaining enchilada sauce. 

Bake covered for 30 minutes.  Uncover, sprinkle with remaining cheese.  Bake 5 minutes more or until cheese is melted.  Sprinkle with chips.  Serve with avocado dip and/or sour cream.

Shortcut Chicken Manicotti

•  2 skinless, boneless chicken breast halves, cubed
• 1 egg, beaten
• 1 10 oz. package frozen chopped spinach, thawed and drained
• 1/2 c. cottage cheese
• 1/4 c. grated Parmesan cheese
• 10 Manicotti shells
• 1 10 oz can condensed cream of chicken soup
• 1 8 oz. container low fat sour cream
• 1 c. Milk
• 1 t. Italian Seasoning
• 1 c. boiling water
• 1 c. shredded Cheddar cheese
• 2 T. chopped fresh parsley

Preheat oven to 350 degrees.  In a medium skillet, over medium heat, cook chicken until opaque and juices run clear. 

In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan.  Stuff uncooked manicotti shells with chicken mixture.  Arrange shells, not touching, in a 9x13 inch baking dish.

In a medium bowl, combine soup, sour cream, milk, and Italian seasoning and stir until smooth.  Pour over shells in dish and spread to cover completely.  Carefully pour boiling water around the edge of the dish.  Cover tightly with foil.

Bake in preheated oven for 60 minutes or until pasta is tender. Sprinkle with Cheddar and parsley.

Sour Cream Chili Bake

• 1 lb. Ground Beef
• 1 15 oz. can of Pinto Beans
• 1 10 oz. can of Enchilada sauce
• 1 c. Shredded Sharp American Cheese
• 1 T. instant minced Onion
• 16 oz. pkg. Corn Chips
• 1 c. Low Fat Sour Cream
• 1/2 c shredded cheese
• 1 small can Tomato Sauce

In a large skillet brown ground beef and drain.  Stir in drained kidney beans, enchilada sauce, tomato sauce, 1 c. of  sharp cheese, and onion.  Set aside 1 c. of corn chips; coarsely crush remaining chips.  Stir crushed chips into the meat mixtures. Put mixture into a 1 1/2 quart baking dish.  Bake covered at 375 degrees for 30 minutes.  Spoon sour cream atop casserole.  Sprinkle remaining 1/2 c. cheese on top.  Crush the 1 c. of chips that were set aside and sprinkle around the edges of the casserole.  Bake uncovered for 2-3 minutes until cheese is melted.

Chicken Alfredo Rice Casserole

•  10 ounces Light Alfredo pasta sauce
• 1/2 c. milk
• 2 1/2 c. cooked rice {white, brown, or wild rice}
• 2 c. cubed cooked chicken
• 1 c. frozen peas
• 1/4 c. slivered almonds, toasted
• 1 T. snipped fresh basil or 1/2 t. dried basil, crushed
• 1 c. soft bread crumbs
• 1 T. butter, melted
• Salt and Pepper to taste

 Preheat oven to 350 degrees F. In a large bowl combine pasta sauce and milk.  Stir in rice, chicken, peas, nuts, and basil. Transfer to a 1 1/2 quart baking dish.

Bake covered for 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle on top. Bake uncovered 20-25 minutes or until heated through and crumbs are golden brown.

Pizza Rolls

• 1 pkg. Crescent Rolls
• Pepperoni
• Mozzarella Cheese sticks

 In one triangle of a crescent roll place 2-4 pieces of pepperoni. On top of pepperoni, place 1/3 of a cheese stick. Roll up the crescent roll and place on baking sheet. Cook according to crescent roll package directions.

{We recently started a tradition of Friday Pizza Night. We don't have pizza every week but it is something pizza oriented. These pizza rolls were our most recent creation and they were quite tasty! They would be great for a finger food for parties!}

Taco Casserole

• 1 lb. Hamburger
• 1 small chopped onion
• 1/2 jar Taco sauce
• 1/2 c. Salsa
• 4 oz. Mozzarella cheese, grated
• 1 jar Nacho Cheese
• 1 small chopped Green Pepper
• 1 can Cream of Chicken Soup
• 1 can Cream of Mushroom Soup
• Tortilla chips

Preheat oven to 350 degrees.  Grease 9x13 inch pan.  Brown hamburger, pepper, and onions.  Add soups, taco sauce and salsa.   Heat until boiling.  Line bottom of baking pan with chips, crush slightly.  Add layer of meat mixture, nacho cheese, more chips, meat, cheese, etc until gone. Top with mozzarella cheese and bake for 15 minutes.

Potato Sausage Casserole

• 10 Red Potatoes (I used 6 small/medium Idaho potatoes)
• 1 small onion
• 1/4 t. Garlic Powder
• 1/2 t. Parsley
• Salt and Pepper to taste
• 1 pkg. Turkey Kielbasa Sausage
• 1 c. Shredded Cheddar Cheese

Dice potatoes and onion.  Put a small amount of oil in a large skillet. Brown potatoes, onions and add garlic, parsley, salt, and pepper.  Slice turkey sausage. Min in with potato mixture.  Place in a 9x13 casserole dish.  Cover top with cheese and place in 350 degree oven until cheese is completely melted.

Easy Enchiladas

• 1 (12 count) package of Corn Tortillas
• 2 cans Chili (no beans)
• 1-2 c. shredded Colby Jack Cheese

Lightly cook the tortillas in hot cooking oil to soften them. Spread a little chili and stuff some cheese in each tortilla and place in a 9x13 inch pan.  Top with the remainder of chili and cheese. Bake at 350 degrees for 20-30 minutes.  Serve with a dollop of sour cream on top.

{These enchiladas are surprisingly very tasty! To top it off, I'm pretty sure this is the easiest enchilada recipe I've ever seen!}

Greek Gyros Sandwich

• 1/3 c. Fat Free Plain Yogurt
• 1/3 c. Reduced Fat Mayonnaise
• 1/4 c, Chopped Peeled Cucumber
• 1/4 t. Worcestershire Sauce
• 1/4 t. Garlic Powder
• 1/8 t. Salt
• 1/8 t. Pepper
• Dash Dried Thyme
• Meat of some sort (sliced sirloin steak, chopped chicken breast, sausage, etc)
• 1 pkg. Pita Pockets

In a small bowl combine the first 8 ingredients to make the sauce.  Spread some of the sauce on the inside of a pita pocket. Stuff some lettuce in the pita and then place some of your meat inside as well.  Then add a few dollops of sauce to the top. Makes 6 servings.

Crunchy Ranch Chicken

• 4-6 Chicken Breasts
• 3/4 c. shredded Parmesan
• 3/4 c. crushed Cornflakes
• Melted butter
• 1 packet Ranch Dressing Mix

In a small bowl, mix together Parmesan, Cornflakes, and Ranch mix.  Cut each chicken breast in half. Coat chicken breast half in butter then roll in cornflake mixture coating the outside. Place chicken in a grease 9x13 inch pan. Bake at 350 degrees for 45 minutes.

This is some of the tastiest chicken I've ever had. That's saying something; I've had lots of tasty chicken!!

Crockpot Lemon Chicken

• 4-5 Chicken Breasts thawed
• 1stick butter (1/2 c.)
• 1 pkg Italian Dressing Mix
• 2 Lemons

In the bottom of a 4 quart crockpot place stick of butter.  Then layer chicken on top of the butter. Sprinkle dressing mix over chicken and then squeeze the juice from both lemons and drizzle over top.  Cook on high for 4-5 hours or on low for 6-8 hours. This can be served over rice, noodles or eaten plain. 

Bacon Guacamole Grilled Cheese

• Bread
• Colby Jack Cheese
• Bacon
• Guacamole, room temperature

 Start by cooking bacon in a skillet then set aside. Get two slices of bread, we used whole wheat.  On one slice of bread, spread a thick layer of guacamole. The add two slices of precooked bacon, then add the cheese.  Top with a second piece of bread completing the sandwich.  Spread butter on both sides of the sandwich and place on an already warmed pan.  Cook for 2-3 minutes on each side until nicely browned and until the cheese is melted.

Strawberry Cream Cheese French Toast

Filling:

• 1 c. sliced fresh strawberries
• 2 T. sugar
• 4 oz. cream cheese, softened

For the toast:

• Bread
• 1 large egg
• 3/4 c. milk
• 2 T. melted butter
• 1 t. vanilla
• 1/4 c. all purpose flour
• 1/4 t. ground cinnamon
•  1/4 t. salt

To make the filling, combine the sliced strawberries and sugar in medium sized bowl.  Mix well and set aside to macerate for about 15 minutes.  Stir in the cream cheese until well blended.

In a shallow baking dish or pie plate, whisk together the egg and milk.  Whisk in the melted butter and vanilla.  Stir in the flour, cinnamon and salt; whisk until smooth.  Spread cream cheese mixture between two pieces of bread like you are making a sandwich.  Dip the sandwich into the egg mixture completely coating both sides.  Place onto an already warmed skillet and cook until golden brown on each side. Serve with maple syrup and powdered sugar.

Sour Cream and Bacon Crockpot Chicken

Doesn't that title just scream healthy??!?? Ummmm, no. But it does scream yummy!

• 8 Slices of Bacon
• 8 boneless, skinless, Chicken Breasts
• 2 (10 oz) cans Roasted Garlic Cream of Mushroom Soup
• 1/2 c. Low Fat Sour Cream
• 1/2 c. Plain Greek Yogurt
• 1/2 c. Flour
• Salt and Pepper to taste

Wrap one slice of bacon around each chicken breast and place in a 4-5 quart crockpot.  

In a medium bowl combine soups, sour cream, yogurt, and flour. Mix well with a whisk.

Pour over the chicken.

Cover the crockpot and cook on low for 4-6 hours. (4 hrs if its a newer crockpot and 6 if its older).
Serve over rice, couscous, or wide egg noodles.

Black Bean Tortilla Casserole

• 1 large onion, chopped
• 1 1/2 c. chopped green peppers
• 1 can diced tomatoes, drained
• 3/4 c. Picante sauce
• 2 garlic cloves, minced
• 1 t. ground cumin
• 2 cans black beans, rinsed and drained
• 8 corn tortillas
• 2 cups shredded reduced-fat Mexican cheese blend

In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin.  Bring to a boil.  Reduce heat; simmer uncovered for 10 minutes. Stir in the beans. 

Spread a third of the mixture in a 9x13 inch baking dish coated with nonstick cooking spray.  Layer with four tortillas and 2/3 cup cheese.  Repeat layers; top with remaining bean mixture.

Cover and bake at 350 degrees for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand 5 minute or until cheese is melted.  Serve with toppings (lettuce, tomatoes, olives, green onions, sour cream, etc).

Baked Mac & Cheese

• 1 pkg (8 oz) Elbow Macaroni
• 3/4 c. (about 1 1/2 slices bread) fresh bread crumbs
• 4 T. Butter, melted
• 1 small onion, finely chopped
• 1 T. Flour
• 1/4 T. Dry mustard
• 1 t. salt
• 1/8 t. black pepper
• 1 1/2 c. Milk
• 2 c. Cheddar cheese, shredded

In a 3 quart saucepan, cook macaroni as directed on packaging.  Drain well. 

Preheat oven to 350 degrees.  Grease 9 inch square baking dish or casserole dish.  In a small bowl, toss bread crumbs and 2 T. melted butter until moistened. Set aside

To saucepan, add remaining 2 T. butter over medium heat.  Add onion and cook until tender.  Add flour, mustard, salt, and pepper; stir until blended.  Stir in milk; cook stirring until thickened.  Remove from heat and stir in cheese. 

Spoon macaroni into prepared baking dish.  Pour cheese sauce over macaroni.  Sprinkle crumb mixture over top.  Bake until bubbly and top is golden, about 20 minutes.

3 Cheese Manicotti

• 1 (8 oz.) package Manicotti shells
• 4 c. shredded Mozzarella cheese, divided
• 2 c. Ricotta cheese
• 1c. grated Parmesan cheese, divided
• 1 T. minced garlic
• 1 egg
• 2 T. dried Basil
• 1 (26 oz.) jar pasta sauce

 Bring a large pot of water to a boil. Add the manicotti and cook for 8-10 minutes or until al dente; drain.

Preheat oven to 350 degrees.  Lightly grease a 9x13 in. baking dish.

In a large bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil.Stuff cooked manicotti shells with the mixture.

Spread 1 1/2 cups pasta sauce over the bottom of the baking dish.  Arrange stuffed manicotti in the dish and cover with remaining sauce.  Sprinkle with remaining mozzarella cheese.

Bake 15 minutes in the preheated oven.  Sprinkle with remaining Parmesan cheese and continue baking 10 minutes until mozzarella is melted and bubbly.

Chicken Ranch Tacos

• 2 lbs. thawed boneless chicken breasts
• 1 oz. packet Taco seasoning
• 1 oz. packet Ranch dressing mix
• 1 can Chicken stock

Mix taco seasoning, ranch dressing mix, and chicken stock and pour into crockpot over top the chicken. On low, cook for 3 hours.  Shred chicken then cook for another 30 minutes.

 

New Peas and Potatoes

• 2 lbs. Potatoes, cubed
• 1 small onion, chopped
• 4 T. Butter
• 4 T. Flour
• 1 t. Salt
• 1/2 t. Pepper
• 2 1/2 c. milk, half-and-half, or a combination
• 1/2 c. of the water the potatoes are boiled in
• 4 c. shelled fresh peas or 2 10 oz. pkgs. frozen peas

In a medium-large sauce pan, cook potatoes in boiling salt water for 15-20 minutes or until tender.  Drain all but 1/2 c. of the water and set aside.  In the same saucepan, saute the onions in the butter.  blend in flour, salt, and pepper.  Stir in milk and remaining potato water and heat until sauce thickens, stirring constantly.  Add potatoes and peas and heat through.  {You can also add 8 slices partially fried crumbled bacon to the sauce as you heat it}

2 Ingredient Lemon Bars

• Box of Angle Food Cake Mix
• 15 oz. can Lemon Pie Filling

In a medium sized bowl mix cake mix and pie filling until moist.  Pour into a lightly greased 9x13 inch baking pan. Bake at 350 degrees for 20 minutes.  Sprinkle with powdered sugar while cooling.

{These lemon bars are more cake-like than bar-like but they are pretty tasty.  Can't beat that they are literally only 2 ingredients either!}

Greek Yogurt Chicken

• 4 Thawed Chicken breasts
• 1/2 c. Plain Greek yogurt
• 1/4 c. shredded Parmesan Cheese
• 4 T. Italian Bread Crumbs

Preheat oven to 425 degrees. In a small bowl mix yogurt and cheese until smooth.  Place chicken breasts in a baking dish or on a baking sheet.  Spread cheese mixture on top of chicken.  Next, evenly sprinkle bread crumbs on top. Place in oven and cook for 20 minutes or until cooked thoroughly and juices run clear.

{This recipe is SO yummy, SO easy, and not too bad for you either. Give it a try! I bet you'll like it!}

Southwest Chicken and Rice

• 4 boneless skinless chicken breast halves
• 1 c. Salsa
• 1 pkg. Taco seasoning
• 2 c. Water

In a large skillet, bring ingredients to a boil.  Cover and simmer for 10 minutes. With 2 forks, shred the chicken breasts. Return to a boil and stir in:

• 2 c. Minute rice, uncooked
• 1 c. Black beans, drained

Sprinkle cheese on top.  Cover and cook on low heat for 5 minutes. Serve with sour cream and chips or on a tortilla.

Spinach Alfredo Lasagna

• 12 oz. Lasagna noodles
• 1 lb. Pork sausage
• 1 (10 oz) pkg. frozen chopped spinach, thawed and well drained
• 1 (17 oz.) jar Alfredo sauce
• 1/2 t. Salt
• 1/4 t. Pepper]
• 1 Egg
• 2 c. Shredded cheddar cheese
• 1 (15 oz) ctn. Ricotta cheese
• 1/2 c. grated Parmesan cheese
• 1 c. shredded Mozzarella cheese

Soak the noodles in hot water for 15 minutes.  Drain and set aside.  Brown the sausage and drain.  Add the spinach, Alfredo sauce, salt and pepper to the sausage.  In a bowl, combine the egg, cheddar, ricotta and Parmesan cheeses. Preheat oven to 350 degrees. In an ungreased 9x13 baking dish, layer a third of the sausage mixture, the noodles and the cheese mixture.  Repeat twice.  Sprinkle with the mozzarella cheese.  Cover and bake for 45 minutes.  Let stand 15 minutes before serving.

Nutella Stuffed French Toast

Ok, so it's not truly "stuffed" french toast but it's close, easy, and it's good.

• Whole Wheat Bread
• Eggs (I did 2 large eggs for 3 sandwiches)
• Nutella
• Cinnamon
• Vanilla
• Milk

In a bowl whisk together eggs, milk, vanilla, and cinnamon until smooth and well mixed. Take two slices of bread and spread a thick layer of Nutella on one of the slices. Put bread together like a sandwich and evenly coat both sides of sandwich with egg mixture. Place on already warmed griddle or frying pan cooking each side for a few minutes a piece.

Really, it's that simple. I highly recommend it!