Homemade Kit Kat Bars

Ingredients:

60-80 buttery rectangular crackers (I used Keebler Club Crackers)
1- 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
1 cup white sugar
3/4 cup butter
1/3 cup milk
1 cup milk chocolate chips
1 cup semisweet chocolate chips
3/4 cup peanut butter


Directions:

1. Put graham cracker crumbs, brown sugar, white sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes, stirring occasionally.


2. Spray 9 x 13 pan with oil spray. Put a layer of whole crackers in pan and pour 1/2 of the graham cracker crumb mixture over it. Put another layer of crackers and pour the remaining mixture. Add last row of crackers. Note: Press down after each cracker layer.

3. To Make Topping: Melt over low heat the milk chocolate chips, chocolate chips, and peanut butter. Melt at low heat and spread over the top.



4. Cool in fridge for 30 mins-1 hr. Cut into thin strips or bars for serving.

Easy Tortilla Soup

Ingredients:
4-6 chicken breasts
taco seasoning packet
diced onion
1 can of chicken broth
diced tomato
fiesta corn (drained)
black beans (drained)
optional: shredded cheese, sour cream, tortilla chips

Directions:

1. add first 4 ingredients to crock pot & cook on low for 2-3 hours.
2. add remaining ingredients, cook another 30m-1hr
3. top with optional ingredients.

Chicken Caesar Wraps

Ingredients:

3 c. shredded romaine lettuce
2 c. chopped cooked chicken
4 slices bacon, cooked & crumbled
1/4 c. grated parmesan cheese
1/4 c. croutons
1/2 c. caesar dressing
4 flour tortillas
optional: ranch dressing

Directions:

1. place first 5 ingredients in large bowl. add dressing & toss lightly
2. spoon mixture into tortillas & roll-up
3. serve with ranch dressing

buffalo chicken wraps

Ingredients:

8 frozen breaded chicken breast strips (3/4 lb.)
1/4 cup mayo or red. fat mayo
1 tbsp. hot pepper sauce
2 cups shredded lettuce
4 spinach flour tortillas (8 inch)
1 large tomato, chopped
1 cup shredded cheddar cheese

Directions:

1. Bake chicken as directed on package. Meanwhile, mix mayo and hot pepper sauce until blended.
2. Place lettuce down centers of tortillas; top with chicken, tomatoes and cheese.
3. Drizzle with mayo mixture; roll up.

makes 4 wraps

baked potatoe bites

Ingredients:

1 bag small peeled white potato
1 package bacon
1 chunk of fresh parmesan cheese
sour cream
optional: chopped chives

Directions:

1. Slice potatoes & parmesan cheese very thin.
2. Layer potatoes & cheese on a plate until you have an inch high stack
3. Wrap in a 1/4 slice of bacon & place each bite into a mini muffin tin
4. Bake for 20 minutes at 350 degrees.
5. Serve immediately, with sour cream & chives

Picante Pollo

Ingredients:

boneless chicken breasts
jar of salsa (the chunkier the better)
3 tbsp. brown sugar
1 tbsp. dijon mustard
1 onion, thinly sliced
2 tbsp. butter
1 tssp. sherry (or wine, or vermouth, just some sort of alcohol)
1 tsp.+ cayenne pepper
cooked rice

Directions:

1. Cut chicken into small chunks or strips. Mix together the salsa, brown sugar, mustard and chicken chunks in a bowl. Set aside.
2. Carmelize the onion with butter, sherry and cayenne over medium heat. Add to bowl of other ingredients.
3. Pour into 8x8 baking dish and bake at 400 for 20-25 minutes.
4. Serve over rice and top with cheddar cheese (if desired). Also good in burrito shells!

Ranch Chicken

Ingredients:

2 boneless, skinless chicken breasts
1 3/4 of crushed butter flavored crackers (about 15 Ritz crackers)
1/4 c. shredded parm cheese
1/4 .c shredded Monterrey Jack Cheese
3/4 c. ranch dressing
1/4 c. flour
Salt and Pepper to taste

Directions:

1. Grab 3 plates:
one: flour (seasoned with salt and pepper)
two: ranch Dressing
three: crackers, both cheeses

2. Dip chicken into flour, ranch, then cheese/cracker mixture.

3. Place chicken in a greased shallow baking dish and bake at 350 for 30-35 minutes.
This also tastes wonderful on the grill! Spray grill with cooking spray so the crackers stay on the chicken. Cook 10-15 mins., flip & repeat.

Sour Cream Enchilladas

Ingredients: *

1 lb chicken breast (diced), ground beef or turkey
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated monterey jack cheese or Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies
optional: black beans, red/green peppers

Directions:


1. In frying pan, cook meat and onion together in oil over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese & bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.


*this recipe makes *a lot* of sauce. I ended up freezing half of it for next time. If you dont want to do that, I suggest cutting all sauce ingredients in half.

chicken teriyaki

Ingredients:

1/4 cup regular or light zesty italian dressing
1 lb. boneless skinless chicken breasts, cut into strips or chunks
1-1/3 cups water
1/4 - 1/2 cup teriyaki sauce (depending on your preference)
1/2 tsp. garlic powder
2 cups frozen broccoli florets
1 cup instant white rice, uncooked

Directions:

1. Heat dressing in large nonstick skillet on medium-high heat.

2. Add chicken; cook and stir 7-10 min. or until cooked through.
3. Add water, teriyaki sauce and garlic powder; stir. Bring to boil.
4. Stir in broccoli and rice; cover. Reduce heat to low; cook 5-8 min, or until rice is soft. Remove from heat. Let stand, covered, 5 min. Fluff with fork

watermelon slices

Ingredients:

(for approx. 6 watermelon slices)

2 limes

1 small box of red Jello
mini chocolate chips

Directions:

1. Cut limes in half lengthwise. Scoop out all the fruit with a spoon.

2. Place the limes in a muffin tin to keep them from tipping over.

3. Make the box of Jello according to the Jiggler directions.

4. Carefully spoon Jello into the limes halves. Chill until almost firm.

5. Using a skewer, push the mini chocolate chips into the Jello for "watermelon seeds."

6. Chill until until firm, then cut into slices.

Salmon Sticks

Ingredients:

1 (18 ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
1/2 cup all-purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 egg whites
1 cup grated Parmesan
1 cup seasoned bread crumbs
Olive oil, for drizzling

Dipping Sauce:
1/3 cup reduced fat mayonnaise
1/3 cup lowfat plain yogurt
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley or chives

Directions:

For the Fish Sticks:

1. Preheat the oven to 450 degrees F.
2. Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. 3. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.
4. Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.
5. Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish.
6. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil.
7. Bake for 15 to 20 minutes until golden brown.

For the Dipping Sauce:

1. Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.

2. Arrange the fish sticks on a serving platter and serve with the dipping sauce.

Cook's Note: The fish sticks can also be dipped in ketchup, marinara sauce, pesto, ranch dressing or vinaigrette.
*Courtesy of DZZY

Olive Garden's Five Cheese Zito Al Forno

This is mine and mark's absolute favorite dish at olive garden. in fact, its the only thing we ever order because we love it so much. even logan loves it! i was so excited to find this recipe & cant wait to try it next week.

Ingredients:

for the sauce:
4 cups tomato sauce
2 cups alfredo sauce
1/2 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
3 tablespoons Fontina cheese, shredded
1 teaspoon garlic pepper seasoning
1/2 teaspoon garlic powder

for the topping:
3 cups mozzarella cheese, shredded
1/2 cup Italian breadcrumbs
3 tablespoons romano cheese, grated
3 tablespoons parmesan cheese, grated
1 tablespoon fresh garlic, chopped
3 tablespoons vegetable oil
3 tablespoons fresh flat-leaf Italian parsley, chopped

other:
1 lb dry ziti pasta
1 cup mozzarella cheese, shredded


Directions:
1. Prepare ziti sauce: Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use.
2. Prepare topping: In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping. Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.
3. Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.
4. Prepare the pasta according to package directions.
5. Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon.
6. When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.
7. Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.
8. Top the mozzarella with the prepared Ziti Topping, spreading evenly.
9. Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes.
10. Remove and serve immediately.

banana split salad

Ingredients:


1 can 14 oz. sweetened condensed milk
12 oz. frozen whipped topping
21 oz. cherry pie filling
3 medium bananas
8 oz. crushed pineapple drained
1/2 cup chopped nuts


Directions:

Blend milk and whipped topping and then add the rest.
Chill for at least 3 hours.

Peanut Butter Truffle Brownies

Ingredients:

Brownie Base:
1 box (1 lb 6.5 oz) brownie mix
+ ingredients listed on box (usually eggs, oil & water)

Filling:
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Topping:
1 cup semi-sweet chocolate chips
1/4 cup butter

Directions:

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. 2. In medium bowl, prepare brownie mix as directed. Spread in pan. Bakeaccordng to box directions or until ttoothpick inserted 2 inches from side of pan comes out almost clean.
Cool completely, about 1 hour.
3. Meanwhile, in medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

BBQ Pineapple Chicken Packet

Ingredients

for each packet:

1 small boneless skinless chicken breast
1 pineapple ring
1 green pepper ring

1 tbsp. barbecue sauce

optional: red onion ring
cherry (I love cherries!)

Directions:

1. Heat grill to medium heat.

2. Place chicken in center of large sheet of heavy-duty foil; top with remaining ingredients.
3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
4. Grill 20-25 min. or until chicken is done. Cut slits in foil to release steam before opening packet.

OR bake in oven/toaster oven for 30 mins. at 350 degrees.

Teriyaki Kabobs

Ingredients:

2 lbs. any meat or seafood -chicken, steak, shrimp, etc.
1 cup teriyaki marinade or sauce
2 red or green peppers - cut in thick pieces
1 large onion - cut in thick pieces
1 large can (16 or 20 oz.) chunked pineapples
1/2 cup pineapple juice

Directions:

1. Drain pineapples and reserve 1/2 cup of the juice
2. Mix teriyaki sauce & pineapple juice & add meat
3. Cover and refrigerate 1-2 hours; stir occasionally
4. Thread meat, peppers, onions & pineapples on skewers.
5. Shrimp - grill for 4-5 mins each side. Do not overheat shrimp.
Steak or chicken - grill 10 mins each side until meat is cooked through.
6. Serve over rice.

Mango Chicken

Ingredients:

Chicken Breasts
Mango Salsa (Newman's Own has a great one)

Directions:

1. Preheat oven at 350 degrees
2. Cover chicken breasts with salsa
3. Bake for 30-40 mins until chicken is cooked through
4. Serve over rice

or cook in crockpot on low for 6 hours

Cheesey Chicken

Ingredients:
2 cans broccoli cheese soup
1 can cheeder cheese soup
1 cup non fat milk
1 tablespoon red pepper flakes
1 tablespoon Garlic Salt
6 Chicken breasts1 huge bag of broccoli added at the end
Optional: any spices you like (kick'n chicken, etc)

Directions:
Add all ingredients except broccoli.
Cook on low 6 hours or high for 4.
add broccoli with one hour left.

6 servings - 250calories each.

*This will make a lot of food, so it can be used to make individual freezer meals.

Chicken Florentine

Ingedients:

1 cup uncooked penne pasta
6 ounces chicken breast cuts (cooked)
4 cups chopped fresh spinach
1 jar (7-1/4 ounces) roasted sweet red peppers, drained and sliced
3-4 fresh rosemary sprigs, chopped
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon butter
1 cup reduced-sodium chicken broth
3/4 cup Alfredo sauce
3-4 tablespoons prepared pesto
2 tablespoons pine nuts, toasted
1 tablespoon shredded Parmesan cheese

DIRECTIONS

1. Cook pasta according to package directions.
2. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted.
4. Stir in the broth, Alfredo sauce and pesto
5. Cook for 4-5 minutes or until heated through.
6. Drain pasta and add to the sauce. Sprinkle with pine nuts and Parmesan cheese.

Yields: 5 cups.

*Courtesy of The Busy Mom's Cookbook

Crash Hot Potatoes

Ingredients:

10-12 New Potatoes -or other small, round potato

Olive Oil
Kosher Salt

Black Pepper

any herbs/extras you like: pressed garlic, rosemary, chives, parmesan cheese, bacon bits, thyme, etc.

*serves 4

Directions:

1. Bring a large pot of salted water to a boil. Add clean potatoes and cook until the are fork-tender. Preheat oven to 450 degrees

2. Generously drizzle olive oil on a cookie sheet. Place potatoes on sheet 2-3" apart.

3. Next, grab your potato masher and gently press down on the potato until it slightly mashes. Then rotate the masher 90 degrees and finish flattening it.

4. Brush tops of potatoes generously with olive oil mixed with the garlic. Then add a generous amount of kosher salt and pepper.

5. Next add any herb that you wish - finely chopped & preferably fresh (I used chives & bacon bits - yum!)

6. Put cookie sheet on top rack of the oven and cook for 20-25 minutes or until golden brown and crispy.

"Cook Yourself Thin" Southwestern Burger & Sweet Potatoe Fries

Serves 4

Calories per serving, turkey burger: 342

sweet potato fries: 89

sweet potato fries:

2 sweet potatoes

1 tablespoon olive oil

1/2 teaspoon chili powder
1/2 teaspoon garlic powder

1/4 teaspoon salt, plus more for sprinkling

Juice of 1/2 lime

turkey burgers:

1 1/3 pounds lean ground turkey

1 4-ounce can diced green chiles, drained

1/4 teaspoon salt

1/4 teaspoon black pepper

2–3 spritzes canola oil in a mister

3 ounces 50%-reduced-fat pepper-jack cheese, cut into thin slices

4 whole-wheat Kaiser rolls (or Arnolds 'Thin' Buns to save a few more calories)

Romaine lettuce leaves

Tomato, sliced

Red onion, sliced

1/2 avocado, sliced

1. For the sweet potato fries, preheat the oven to 425 degrees.

2. Wash and dry the potatoes and, with the skin on, slice into 1/2-inch-thick rounds; cut the rounds into 1/2-inch-thick finger-shaped pieces. Toss the potatoes in a bowl with the oil, chili powder, garlic powder and salt.

3. On a baking sheet, spread the sweet potato fries in a single layer and roast, stirring every 10 minutes, until brown and tender, 30 to 35 minutes. Remove from the oven, transfer to a platter or bowl and sprinkle with a little more salt.

4. Meanwhile, in a large bowl, mix the lean ground turkey with the diced chiles and season with salt and pepper. Shape into patties and refrigerate until ready to cook.

5. Heat a large grill pan or nonstick skillet on medium heat and spritz with canola oil. Add the turkey patties to the grill pan and cook until browned on one side, about 4 minutes. Flip, reduce the heat to low, cover (if using a skillet) and cook until the juices run pale pink, about 4 more minutes. Top with the reduced-fat pepper-jack cheese during the last minute.

6. Toast the rolls in the oven or in a toaster oven. Alternatively, grill them 1 minute on each side.

7. To assemble: On a platter, place the fries and a burger on a bun and top with lettuce, tomato, onion and avocado slices. Squeeze lime juice over the fries and serve.

"Cook Yourself Thin" Cookie's & Cream Milkshake

Serves 4
Calories per serving: 169

1 pint low-fat chocolate ice cream, slightly softened
2 packages low-calorie chocolate wafers (about 30 total)
1/3 cup low-fat (1-percent) milk
1 teaspoon pure vanilla extract

In a blender, place the ice cream, chocolate wafers and 1-percent milk. Add the pure vanilla extract and blend until most of the wafers are broken, leaving a few larger chunks. Pour into 4 glasses and enjoy.

"Cook Yourself Thin" French Onion Soup

4 servings
300 calories each

1/4 cup olive oil
2 large white onions, halved lengthwise and cut into 1/4-inch-thick slices crosswise
4 sprigs fresh thyme
2 bay leaves1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup dry white wine
4 cups low-sodium chicken stock
4 (1-inch-thick) slices whole-wheat baguette
toasted and cooled
2 ounces Gruyere, shaved into paper-thin slices with a cheese plane or vegetable peeler

1. Preheat the oven to 400 degrees.
2. Heat the oil in a large saucepan over medium heat. Add the onions, thyme, bay leaves, salt and pepper, and cook, stirring occasionally, until the onions are golden (not brown) and nearly melting, about 45 minutes. Stir in wine and simmer, stirring occasionally, until reduced by half. Stir in stock and simmer, stirring occasionally, for 15 minutes.
3. Place 4 soup crocks or ovenproof bowls (no larger than 4 inches round) on a rimmed baking sheet. Place a baguette slice in each crock. Divide the soup among the bowls and top each with a single layer of cheese slices.
4. Transfer to the oven and bake until cheese melts and is golden brown in spots and soup is bubbling, about 10 minutes. Serve immediately.

"cook yourself thin"

I have a new tv show addiction, "cook yourself thin" which airs on Lifetime at 5:30 pm weekdays. the idea of the show it to teach you how to cook satisifying, healthy, tasty meals, that are also low in calories & fat.

today mark found out at his annual physical for work that he has high blood pressure. the dr. encouraged to get control of it now while it isnt too bad. we definitely dont want him to be on bp meds for the rest of his life. so this is a wake up call to us & i will be making even more of an effort to cook healthy meals.

stay tuned for my favorite recipes...

Garlic Roasted Veggies

*This is one of mine and Mark's new favorite sides. Its pretty healthy too if you go easy with the olive oil

Ingredients:
3-4 tbsp. extra virgin olive oil
3-6 garlic cloves (crushed, pressed or chopped)
your favorite veggies
I like to use:
potatoes (skins on, cut in bite-size pieces)
1/2 red pepper
1/2 green pepper
whole vidalia onion (cut thick)
carrots
broccoli
cauliflower

Directions:
1. wash & cut veggies
2. spread on a cookie sheet
3. drizzle with evoo & garlic
4. cook at 450 degrees for 30-45 mins, or until lightly browned

Marinated Grilled Shrimp

Ingredients:

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined

Directions:

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper.

2. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
3. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
4. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Pasta & Clams Marinara

Ingredients:

Linguini or angel hair pasta
2 tbsp. olive oil
2-3 cloves garlic
2 cans minced clams w/ juice
1 cup. favorite marinara
optional: red pepper flakes (if you like spice... 1/4-1 tbsp.)

Directions:

1. Boil noodles in salted water.
2. Meanwhile, heat olive oil and add garlic and red pepper flakes and cook for about a minute. (be careful not to burn)
3. Add clams and marinara sauce to garlic sauce.
4. Drain noodles and top with sauce.

Broiled Spicy Honey Brushed Chicken

Ingredients:

3 teaspoons garlic powder
3 teaspoons chili powder
1 1/2 teaspoon salt
1 1/2 teaspoon ground cumin
1 1/2 teaspoon paprika
3/4 teaspoon ground red pepper
2-3 skinless, boneless chicken breasts
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Directions:

1. Preheat broiler
3. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat.
3. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
4. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven.
5. Brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

* can also be cooked on the grill 20-30 mins.

Fried Raviolis

Ingredients:

2 bags frozen raviolis (any brand/variety will work; my favorite is spinach & cheese)
mayonnaise
bread crumbs
olive oil
optional: marinara sauce or ranch

Directions:

1. Cover frying pan (at least 1/2" deep) with EVOO & heat over medium-high heat.
2. Coat raviolis with mayo
3. Dip in breadcrumbs & coat well.
4. Carefully drop in pan. Cook for 3-4 minutes. Flip and cook an additional 3-4 minutes on other side.
5. Serve with bread & marinara sauce or ranch for dipping!

Rosemary Roasted Potatoes

Ingredients:

Olive Oil No-Stick Cooking Spray
3 tablespoons Olive Oil
1 tablespoon chopped fresh rosemary
1/2 teaspoon garlic powder
2 pounds potatoes, cut in half or fourths

Optional: Salt & Pepper to taste

Directions:

1. Preheat oven to 425ºF. Coat 15x10-inch baking sheet with no-stick spray.
2. Mix together oil, rosemary, garlic powder, salt and pepper in large bowl. Add potatoes. Toss well until coated. Spread evenly in prepared pan.
3. BAKE 30 to 35 minutes, stirring occasionally until potatoes are fork-tender and golden brown.

Planet Hollywood Creole Mustard Sauce

*Makes 1 1/2 cups.

Ingredients:

1 cup mayonnaise
1/4 cup Creole style mustard
1 tablespoon yellow mustard
1 tablespoon horse radish
1/2 teaspoon cider vinegar
1 dash Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon green onions -- sliced in 1/4" pcs
1 tablespoon crushed garlic packed in oil
1 teaspoon chopped green bell pepper (fine)
1 teaspoon finely chopped celery
1 teaspoon finely chopped onion

Mix well.

Planet Hollywood Captain Crunch Chicken

Ingredients:

2 cups captain crunch cereal
1 cup corn flakes cereal (I use 3 cups of the captain crunch instead)
1/2 cup milk
2 eggs
3/4 cup flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 tsp. black pepper
2 lbs thin-sliced chicken breasts, cutlets or tenders (thin breasts cook the fastest)
EV olive oil for frying

*Serve with homemade Creole Mustard Dipping Sauce or try this easier version:

6 tbsp. dijon mustard
1/2 tsp. worcestershire sauce
a splash (or more if you like it hot!) of tabasco or hot sauce


Directions:

1. Coarsely grind or crush the cereal. (I use the bullet but you can also put the cereal in a gallon sized freezer bag, squeeze the air out and seal. Then use a rolling pin to crush it up)
2. Heat skillet with oil over medium heat until hot.
3. Beat the egg with milk and set aside.
4. Stir together the flour, onion and garlic powders and black pepper. Set this aside.
5. Dip the chicken pieces into the the seasoned flour, then egg wash. Be sure to coat well.
6. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, at least 5-7 mins. Turn over and cook an additional 3-7 minutes, until cooked through. *Try to turn only once, to keep cereal from falling off.
*Keep pan well oiled so cereal does not stick to pan, instead of the chicken.
7. Serve immediately.

Healthier version: bake chicken at 400 for 20-30 mins.

Cuban Bread

Ingredients:

5-6 cups all-purpose flour (you can substitute whole wheat flour for 1 or 2 cups)
1 tbsp. yeast
2 tbsp. sugar
1 tbsp. salt
2 cups hot water (120-130 degrees)
1 tbsp sesame or poppy seeds (optional)

Directions:

1. Mix 4 cups of the flour with the yeast, sugar and salt.
2. Pour in hot water and beat 100 strokes, or 3 minutes with a mixer.
3. Stir in the remaining flour until the dough is no longer sticky.
4. Knead 8 minutes, then place the dough in a greased bowl and cover with a damp towel.
Let rise 15 minutes.
5. Punch down and shape into two round or oval loaves. Place on a baking sheet and cut an X or a few slashes 1/2 inch deep on top with a sharp knife.
6. If desired, brush with water and sprinkle with seeds.
7. Place on the middle shelf of a cold oven. Place a cake pan of hot water on the lowest shelf.
8. Heat the oven to 400 degrees and bake 40 to 50 minutes until deep golden brown.

*Courtesy of The Busy Mom's Cookbook.

Garlic Chicken

Ingredients:

2-3 boneless, skinless chicken breasts
3-4 tbsp. butter or margarine
2-3 tbsp. extra virgin olive oil
3-4 cloves of garlic (crushed or pressed)
1/2 c. breadcrumbs
1 tsp. dried basil
1/3 c. shredded cheddar cheese
salt & pepper (to taste)
optional: 1/2-2 tbsp. red pepper flakes

Directions:

1. Preheat oven to 375. Heat a saucepan over medium-low heat - add butter and EVOO, then add garlic cloves.
2. While that is heating, mix breadcrumbs with salt, pepper, red pepper, basil and shredded cheddar cheese.
3. Dip boneless, skinless chicken breast in butter/garlic mixture until coated. Then dip in breadcrumb mixture. Pour any remaining butter garlic mixture over chicken.
4. Place on baking sheet or shallow baking dish and bake 25-45 mins (depending on thickness-until cooked through)

*For a healthier alternative, I skipped the shredded cheese - and it was just as good!

Homemade Fruit Jigglers

Ingredients:

2 cups 100% natural fruit juice
3 tsp powdered gelatin
1/4 cup small cubed fruit of your choice

Directions:

1. Place 1/4 cup of the juice in a cup; sprinkle gelatin over juice.
2. Stand cup in a small pan of simmering water, stir until gelatin is dissolved.
3. Stir gelatin mixture and fruits into remaining juice in a medium bowl or square/rectangular pan.
4. Refrigerate until firm.
5. Scoop into a cup or cut into shapes to serve.

Let your Toddler help with the cutting of the shapes! Break out the cookie cutters and make this a Toddler activity!

Toddler Trail Mix

granola
peanuts
raisins
dried fruits
cereal rings (Cheerios, etc. )
carob or yogurt chips
roasted soy "nuts"

* Mix only those food items that you find appropriate for your Toddler*

Energy Balls

Ingredients:

1/4 cup finely grated carrots
1/4 cup rolled oats or Granola
1/4 cup raisins
1/4 cup wheat germ
1/4 cup sunflower seeds
1 Tablespoon honey
3 Tablespoons peanut butter

Mix all ingredients
Roll mixture into balls.
Eat!

Yogurt Cereal Bars

Ingredients

2 cups corn flakes
3/4 flour
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/2 cup butter or margarine
1 cup flavoured yogurt (banana/strawberry etc.)
1 egg slightly beaten
2 tablespoons flour

Directions:

1. Preheat oven to 350F
2. Combine cereal, flour, sugar and cinnamon in a small bowl.
3. Cut in butter or margarine until coarse crumbs form.
4. Press 1/2 the mixture firmly into the bottom of a greased 8 inch square pan.
5. Mix yogurt, egg and 2 tablespoons flour in another small bowl.
6. Spread over cereal mixture in pan and then sprinkle the remaining cereal mixture on top.
7. Bake for 30 minutes or until golden brown; cut into bars when cooled.

*Courtesy of Stonyfield Farms Yogurt

Crockpot Chimichangas

Ingredients:

1- 1 1/2 lbs of meat (ground beef, top round or even pork)

salt and pepper

1/2 cup water

1 tsp dried minced onion, or 1/2 diced fresh onion

1 can tomatoes and chiles-drained

1 can diced tomatoes-drained
burrito-sized tortillas

shredded cheese

optional: guacomole, salsa, sour cream or any other toppings your family likes

Directions:

1. Salt and pepper your meat on all sides. Add to the crockpot and cover with 1/2 cup of water and onion. Cook on low 6-8 hours (ground beef should be ready to go in about 6 hours, while top round or pork may take longer)

2. After your meat has cooked all day, drain most grease (leave about 1 cup) & shred meat with two forks, if necessary.
3. Turn crockpot to HIGH & add the can of drained diced tomatoes and drained tomatoes and chiles. Cook for approx. 30 minutes.

4. Meanwhile, prepare your toppings & steam a few tortillas at a time by stacking them on a plate and covering with a dampened paper towel. Microwave for 60 seconds.
5. Add oil to a large skillet and set heat to medium-high

6. Take a steamed tortilla and plop a spoonful of meat mixture in the center. If you use too much meat, it won't fold correctly. Fold the bottom and top of the tortilla, then the sides. The sides need to overlap a bit, so the meat doesn't escape, like this:

7. Carefully put the chimichanga into the hot skillet, seam-side down. Fry until golden brown (about 1-2 mins) then carefully flip and cook an additional 1-2 mins.)
8. Top with cheese, salsa, sour cream and guacamole.

** WHAT I DID DIFFERENT:

1. Add 1/2 packet of Taco seasoning to beef
2. Cook beef in a skillet before putting in crockpot.
3. Add all ingredients at the same time & cook on low 5 hours.
4. Added 1/2 green pepper

*Courtesy of A Year of Crockpotting


*This recipe can also be made on the stove in a large pot if you are short on time.

Spinach and Artichoke Mac & Cheese

This is on my next meal plan list... can't wait to try it! Courtesy of Rachael Ray

Ingredients:

1 lb. regular or wheat penne oasta
2 tablespoons EVOO (Extra Virgin Olive Oil)
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
3 tablespoons flour
1/2 cup white wine
2 cups milk
A few grates fresh nutmeg
1 10-ounce box frozen chopped spinach (defrosted and wrung dry in a towel)
1 10-ounce box frozen chopped artichokes (defrosted and wrung dry in a towel)
Ground black pepper
1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top

Directions:

1. Preheat oven to 350ºF.
2. Cook pasta to el dente (according to package)
3. Meanwhile, heat EVOO and butter over medium-low heat. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.
3. Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.
4. Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Asian Peanut Butter Pork

Ingredients:

1.5-2lbs pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce (I used La Choy low sodium)
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy peanut butter
Optional ingredients: 2 tbsp chopped peanuts and 1 lime, cut in wedges

Directions:

1. Put onion slices into the bottom of your crockpot. Put the pork on top.
2. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter.
3. No need to stir-the peanut butter needs to melt before you can do so.
4. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it.
5. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanut buttery goodness. Garnish with chopped peanuts, and serve with lime wedges (optional, but the lime juice mixed with the peanut butter is delicious.)

*courtesy of A Year of Crockpotting

Easy Mexican Crockpot Chicken

Ingredients:

3-4 boneless, skinless chicken breasts
1 can of "mexicorn" (corn with peppers), drained
1 can of black beans, drained
1 jar (16oz) of Salsa
1 (8oz) block of cream cheese (1/3 less fat tastes great to save some calories)
Scoops Tortilla Chips and/or soft tortillas
Shredded Mexican Cheese Blend

Directions:

1. Layer ingredients in the crockpot in the following order: (DO NOT STIR!): line the bottom of the crockpot with the chicken. Add corn, then the beans, and finally the salsa
2. Cook on HIGH for 3-4 hours or LOW 5-6 hours.
3. Stir and shred chicken.
4. Cut the cream cheese block into small cubes and and add it to crockpot.
5. Wait 5-10 mins. and stir until cheese is completely melted.
6. To serve with chips, place a serving in a bowl and sprinkle with shredded mexican cheese. Scoop out with chips. To serve with tortillas, put a generous amount of shredded cheese and chicken mixture on the tortilla. Roll up, serve.

Peanut Butter Cup Fudge Cake

Got milk?
I made this cake for Mark's birthday and we all loved it!




Ingredients

1 box (18.25 ounces) devil's food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups / 8 oz. Reese's peanut butter cups, chopped (or use 12-16 oz. if you want to cover the top of the cake, like shown)
1 cup heavy cream
1/2 cup creamy peanut butter

Directions:

1. Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray or butter & flour.

2. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.

3. Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.

4. Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.

5. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set.

6. Transfer cake to serving plate and garnish with chopped candy, if desired.

oh.my.gawd

This cake is to die for. Pour a glass of milk, or two, you're gonna need it.

*Courtesy of Bakerella

Creamy Chicken Pasta Toss

Ingredients:

1 tsp. oil
1 lb. boneless skinless chicken, cut into bite-size pieces
2 cups milk
1/4 cup cream cheese
3 cups rotini, fusilli, or shell pasta, uncooked
2 cups frozen mixed vegetables
1 cup Shredded Cheddar Cheese

Directions:

1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
2. Add milk and cream cheese; mix well. Bring to boil.
3. Stir in pasta; cover. Reduce heat to medium-low.
4. Cook 10 min. or until pasta is tender and chicken is cooked through.
5. Add vegetables; cook 5 min. or until heated through.
6. Sprinkle with the cheese, cover and cook until melted.

Au Gratin Taco Bake

Ingredients:

1 pound ground beef
1 package au gratin potatoes
1 can whole kernal corn, undrained
1 can stewed tomatoes, undrained
1/4 cup milk
1/2 cup water
2 tablespoons taco seasoning (I used 3 tbsp)
1 cup shredded cheddar cheese

Directions:

1. Preheat oven to 350.
2. Cook beef until brown, drain fat.
3. Stir in taco seasoning, water, milk, the potatoes, contents of sauce mix, corn & tomatoes.
4. Transfer to a baking dish (2 qt. or larger), cover and bake 60 minutes.
5. Sprinkle with cheese and bake another 5 minutes until melted.

Cheesy Chicken & Salsa Skillet

Directions:

2 cups multigrain penne pasta
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups "thick" or "chunky" Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup mexican style 2% shredded four cheese

optional: 1 tbsp. cilantro, green onion (finely chopped)

Ingredients:

1. Cook pasta as directed on package.
2. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min.
3. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is cooked through, stirring occasionally.
4. Drain pasta % add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat.
5. Cover & let stand 1 min. or until cheese is melted.

*low fat / 500 calories per 2 cup serving

Easy Cheesy Spinach & Bacon Dip

Ingredients:

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) Velveeta Cheese, cut into 1/2-inch cubes
4 oz. (1/2 of an 8-oz. pkg.) Cream Cheese, cubed
1 can (10 oz.) diced tomatoes & green chilies, undrained
8 slices bacon, cooked, crumbled

Directions:

1. Combine all ingredients & microwave for 3 minutes. Stir well.
2. Return to microwave and cook an additional 2 minutes until cheese is completely melted. Mix well.
2. Serve with tortilla or pita chips.

Barbeque Mini Meatloaves

Ingredients:

1 lb. ground beef
1 slice of bread (torn in small pieces)
1 egg
1/2 onion - finely chopped
1 tsp. garlic powder
1/2 cup barbeque sauce

optional: shredded cheese

Directions:

1. Preheat oven to 375
2. Combine beef, bread, egg, onion & garlic powder in a large bowl. Mix well.
2. Spray muffin pan with cooking spray and press beef mixture into all 12 cups.
3. Make an indentation in each loaf & drizzle on 1-2 tbsp. BBQ sauce.
4. Bake 35-40 minutes.
5. Optional: sprinkle with cheese and return to oven until cheese melts.

Cheesecake Balls

Ingredients:

1 tub of pre-made cheesecake filling
2-3 bars of milk or dark chocolate
graham crackers
2 tbsp. butter-softened

Directions:

1. Roll cheesecake filling into small balls (approx. 1 tbsp.)
2. Place on cookie sheet and freeze for 5-10 mins.
3. Meanwhile, melt chocolate:
In microwave, medium setting, stirring every 30 seconds, OR
Over a double boiler, in a bowl over a medium saucepan with boiling water
4. Crush graham crackers and mix with butter
5. Remove cheesecake balls from the freezer
6. Dip balls into melted chocolate then roll through graham crackers.
7. Place in fridge until firm.

Zesty Parmesan Chicken

Directions:

1/2 cup Zesty Italian Dressing (I like Kraft Light)
2 cloves garlic, minced
1 tsp. dried basil leaves
1/4 tsp. black pepper (or for added extra substitute with crushed red pepper flakes)
2 Tbsp. KRAFT Grated Parmesan Cheese
4 boneless, skinless chicken breasts

Directions:

1. Preheat oven to 350
2. Combine all ingredients (except chicken) in a small bowl, mix well.
3. Place chicken in a shallow baking pan, or glass dish
4. Pour mixture over chicken
5. Bake 30-45 mins (turning chicken over once halfway through cooking)

Classic Mini Cheeseburgers

*makes 24 mini burgers

Ingredients

1 medium onion
¼ cup chopped fresh parsley
1 ½ lb. 90% lean ground beef
2 garlic cloves, pressed
1 tsp salt
6 slices American cheese
8 hot dog buns
24 hamburger dill pickle slices (optional)

Directions:

1. Preheat oven to 450°F.
2. Finely chop onion and parsley & add beef, garlic and salt; mix well
3. Press beef mixture evenly over bottom of pan. Bake 10-12 minutes or until beef is no longer pink. Drain grease.
4. Meanwhile, cut cheese into quarters & slice the buns (be careful not to sepearte top from bottom). Then cut buns into thirds for a total of 24 square mini buns.
5. Cut beef mixture into 24 squares using a knife or pizza cutter.
6. Top each burger with one pickle (optional) and one piece of cheese.
7. Place one bun top onto each burger.
8. Cover pan with aluminum foil and bake 3-5 minutes or until cheese is melted and buns are warm.
9. To serve, place one burger with bun top onto one bun bottom using a spatula.

Mac & Cheese & Veggie Skillet

This definitely isnt the healthiest of dinners, but its become a favorite in our house!

Ingredients:

1 pkg. (7-1/4 oz.) Kraft Macaroni & Cheese Dinner
1 pkg. (10 oz. ) frozen mixed vegetables (I prefer a mix with broccoli, peas & carrots)
1/4 cup low fat or skim milk
1 tbsp. butter
1/2 lb. boneless skinless chicken breasts, cooked, chopped (about 1 cup)
1/8 tsp. garlic powder (OPTIONAL)

*I use 2 boxes of mac & cheese & an extra chicken breast - to make enough for the three of us, plus some leftovers

Directions:

1. Cook cubed chicken breasts and drain grease.
2. MEANWHILE, cook Macaroni in large saucepan as directed on package, adding the vegetables to the boiling water along with the macaroni. Drain; return to pan.
3. Add Cheese Sauce Mix and remaining ingredients; mix well.
4. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally

2 Cup Casserole

Ingredients:

2 cups uncooked macaroni noodles
2 cups shredded cheddar cheese blend
2 cups milk
2 cans "cream of something" soup (chicken, mushroom, etc)
2 cans corn (drained)

Directions:

Preheat oven to 400 degrees.
Combine all ingredients in a greased 9x13 casserole dish, stir well.
Cover with foil & bake for 1 hour
Test noodle for done-ness

Side Dish Options: Add a salad and/or loaf of bread

*Notea: Can be prepared the night before, cover with foil and put in fridge.
Use the 1 C/1can method for an 8x8 casserole.

Meatless Quesadillas

Ingredients:

Flavored 10" (or larger) tortilla wraps
1/2 -1 can blackbeans
1/2 - 1 jar salsa
1/2 - 1 can corn
1 box spanish rice (some brands require 1 can tomatoes)
1/2 package favorite shredded cheese

optional topings: jalapenos, peppers, onions, etc.

Directions:

1. Cook spanish rice according to package
2. Warm beans, salsa and corn in frying pan
3. Add everything to warmed tortillas, top with cheese and another tortilla.
4. Cut in quarters and enjoy!

Chicken Pockets

Ingredients:
1 lrg. can Pillsbury crescent rolls
1 8 oz. can chunked chicken
1 package cream cheese
1/2 teaspoons parsley
1/2 teaspoon minced onion
Optional: 1/2 teaspoon minced garlic

Directions:
Preheat oven to 375 degrees.
Spread the crescent rolls out and break into 4 rectangles (2 crescent rolls each).
Soften cream cheese, add the chicken and spices.
Put the cream cheese mixture into each crescent roll and pull the crescent roll up around the sides to form a pocket.
Bake for 12 minutes or until golden brown.

Chicken Divan

Ingredients:

2 cups cooked chunked chicken
2- 10 oz bags frozen broccoli thawed and drained (or fresh blanched)
1 can cream of chicken soup
1 cup mayo
1 tsp. lemon juice
1/2 cup shredded cheddar cheese
1/2 tsp. curry powder

Directions:

1. Layer chicken and broccoli
2. Top with soup, mayo, lemon juice, shredded cheddar and curry powder.
3. Bake 30 min at 350

*Serves 4