chicken sausage summer squash lasagna

Calories: 295 / Protein:25 / Fat: 16 / Sugar: 7 / Sodium:570

1 package cooked chicken sausage
1 tbsp EVOO
2 tbsp fresh chopped garlic
¼ cup chopped yellow onion
½ cup chopped red bell pepper
¼ cup red wine (white works fine too)
1 cup pasta sauce
3 tbsp fresh basil leaves, chopped
2 tbsp chopped fresh oregano (I used dried b/c I didn't have fresh)
2 large zucchini
8oz part-skim ricotta
¼ cup egg substitute
½ tsp black pepper
6oz baby spinach (chopped)
12 oz 2% mozzarella cheese
¼ cup grated Parmesan cheese


Slice chicken sausage on the diagonal and set aside.

Wash zucchini, cut off ends and thinly slice lengthwise. Set aside.

Heat olive oil in medium skillet over medium heat. Saute the garlic, onion, red pepper in olive oil for 2-3 minutes. Add sliced chicken sausage and brown for 3-4 minutes. Add red wine and reduce over high heat, then add tomato sauce, basil & oregano and simmer for 10 minutes.

While simmering, preheat broiler to high. Prepare baking sheet (jelly roll pan works well) with cooking spray. Place zucchini slices on the pan and coat with more cooking spray (I forgot to top them with spray and they were fine). Broil on high for 4-5 minutes until lightly browned. Watch carefully so they don’t burn.

Preheat oven to 350 degrees.

Using small mixing bowl, mix ricotta, egg substitute & black pepper.

Lightly spray a small baking dish (lasagna/brownie pan) with cooking spray.

Layer zucchini slices, ricotta/egg mix, spinach, 1/2 the mozzarella, then all of the sauce/sausage mixture, rest of the zucchini, ricotta/egg, remaining mozzarella, and top with parmesan cheese.

Bake, foil covered for 45 minutes. Remove foil and cook for an additional 15 minutes until lightly browned and bubbly. Serve hot.

Summer Shrimp Stir-fry

10-15 large shrimp - peeled, deviened, tails off
1 lemon
1-2 ears of corn (removed from ear)
1 pt. grape tomatoes (halved)
2-3 small zucchinis (sliced)
4 tbsp tbsp. evoo or butter
3-4 cloves of garlic, minced
salt & pepper to taste
optional: fresh herbs (basil, parsley)

melt 2 tbsp butter in pan & add garlic
add shrimp, cooking 3-4 mins. on each side, season with salt & pepper & remove from pan
melt remaining butter & add zucchini in a single layer, cook 1-2 mins while turning, then add corn, tomatoes & more salt & pepper. cook 1-2 more minutes
add shrimp just until warm, stir & remove from heat
squeeze lemon over & enjoy!

for step-by-step, picture directions, check out the recipe here

queso dip

Yields: about 2 cups
 

Ingredients:
1 tbsp. canola or vegetable oil
¼ cup onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
12 oz. white American cheese, shredded*
4 oz. Monterey jack cheese, shredded
¼ - 2/3  cup milk
1 tomato, seeded and finely diced
2 tbsp. cilantro, minced

Directions:

Heat the oil in a medium saucepan over medium-high heat.  Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.  

Reduce the heat to medium-low.  Add both of the shredded cheeses and ¼ cup of the milk.  Whisk or stir until completely melted.  

Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency.  Transfer to a warmed serving bowl and serve immediately.

creamy taco mac

Ingredients:

1 lbs. ground beef or turkey
8 oz. dry pasta
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning (or try this homemade version)
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)

Directions:
Bring a large pot of water to boil.  Cook pasta according to the package directions.  Drain, reserving ½ cup of pasta water.  Set aside.
Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink.  A few minutes before the turkey is cooked through, add the chopped onion to the skillet.  Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.  Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.  Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended.  Season with salt and pepper to taste.  Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.  Remove from the heat and top with shredded cheddar cheese, if desired.

best.banana.bread.ever

this is seriously the best banana bread Ive ever had.. and Ive tried a lot of different recipes.

ingredients:

• 1/2 cup (1 stick) butter, at room temperature, plus more for pan
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup mashed very ripe bananas (about 3 medium bananas)
• 1/2-3/4 cup sour cream (I use 3/4c, it turns out more moist)
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts or pecans (i skipped this, i dont like nuts in bread)

Directions

1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. Cream butter and sugar until light and fluffy (by mixer or hand). Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
3. Bake until a cake tester inserted into the center of the cake comes out clean, about 60-70 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

linguine in lemon cream sauce

*courtesy of vegetarian times

ingredients:
8 ounces dry linguine
1/2 cup light cream cheese
2 Tbsp. olive oil
approx. 1/2 lemon, juiced and 1 Tbsp. zest grated (i skipped the zest)
1/2 cup chopped parsley (i used 1/4c. instead & it was more than enough)

instructions:
1.  Cook linguine according to package directions in pot of boiling, salted water.
2.  Warm cream cheese, oil and 2 Tbsp. lemon juice in saucepan over low heat.
3.  Drain pasta, reserving 1/2 cup of cooking water.  Stir reserved cooking water into cream cheese mixture.  4. Add pasta, lemon zest, and parsley; toss to coat.  Season with salt and pepper, if desired.

homemade multi-purpose cleaner

yea this isn't a *real* recipe but its my new favorite household cleaner. my husband is slightly obsessed with cleaners so we had about five different brand/types of cleaners in our cabinets. time to simplify. this cleaner will save you *a lot* of money. once  ingredients are purchased (should be under $10 for everything) you can make LOTS of bottles of this cleaner.

ingredients:
1 spray bottle (new or recycled)
2 tbsp. borax powder (found in your grocery store's laundry care aisle)
2 tbsp. white vinegar
1 tbsp. your favorite dishwashing soup (I used 'sevent generation')
2 cups warm water
optional: a few drops of your favorite essential oil(s)

add everything to  your bottle, shake well and get cleaning!!

side note: borax can be used for a lot of other household chores. 1/2c. can be added to the washer to boost your regular detergent. it can be mixed with water to make a paste for cleaning ceramic sinks, toilets, tubs, stainless steel sinks, etc.   there are lots of uses listed right on the back of the box :)

raspberry cake bars

1 box of yellow cake mix
2 cups quick cooking oats
1 stick of butter, melted
1 jar (12-14 oz.) raspberry preserves

1. preheat oven to 375
2. combine cake mix & oats, then add melted butter. stir until crumbly
3. press 2 cups of mixture firmly into bottom of greased 9x13 dish
4. spread raspberry preserves evenly over cake mixture
5. sprinkle remaining cake mixture evenly over jelly
6. bake 24-28 mins. or until golden brown
7. let cool completely, then cut into bars

yields: 32 bars

"Crack" Candy

1 sleeve of saltines
2 sticks of unsalted butter
2 cups brown sugar
1/2 bag chocolate chips

1. preheat oven to 400 &  layer saltines in the bottom of a greased (or foil lined) 9x13 dish
2. meanwhile, melt butter
3. add brown sugar to butter. stir constantly to prevent burning/sticking
4. boil mixture for 3 mins or until frothy (do not overcook!)
5. pour mixture over saltines & bake for 5 mins.
6. remove from oven & sprinkle on chocolate chips
7. let chocolate melt for 5 minutes, and spread over crackers with rubber spatula
8. refrigerate at least 1 hour & break candy in pieces

Cheesey Potato Breakfast Casserole

10 eggs
2 cups (1 pt.) half & half
1 bag shredded cheese, any kind
1 - 10 oz. bag shredded potatoes/has browns (I used "simply potato' southwestern style)
veggies of your choice (chopped peppers, onions, etc.)
meat of your choice (cubed ham, crispy, crumbled bacon, think-sliced sausage)
optional - parmesan cheese

1. Preheat oven to 350 degrees
2. Add shredded potatoes in greased 9x13 dish, press lightly to bottom of dish
3. Add meat & 1/2 of the bag of cheese
3. Pour eggs evenly over other ingredients & add remaining cheese & parmesan cheese, if desired.
5. Bake for 40-50 mins. until eggs are done (check center with toothpick)

amazing layered baked ziti

this may just be my new favorite pasta dish! yum!!!!

2 TBSP olive oil
1 small yellow onion chopped (about 1/2 cup)
1 large clove garlic chopped
28 oz crushed canned tomatoes (drained)
1/2 tsp salt
dash of hot red pepper flakes

1 lb ziti pasta
1 cup whole mik ricotta
8 oz thin sliced mozzarella
1 cup grated parmigiano-reggiano or percornio cheese or combo
10 basil leaves torn small

Simmer olive oil, onion and garlic until onion is tender and garlic fragrant.
Add the tomatoes, salt, red pepper flakes, and basil leaves. Simmer 12 min.
Pre heat oven to 350
Cook pasta 2 min less than usual
Blend 2 TBSP tomato sauce with ricotta in bowl
Spread 3/4 cup of the sauce on bottom of 9x13 baking dish
Toss drained ziti w/ ricotta
Spread 1/2 of pasta mix in dish
Spoon 3/4 cup more sauce over pasta
Cover with sliced mozzarella, basil, and 1/2 of the grated cheese
Top with the rest of the pasta, rest of the sauce and 1/2 cup grated cheese
Bake 45 min, cool for 10 min

the ultimate twice baked potato

Ingredients

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes

weight watchers chocolate pumpkin muffins

1 box devil's food cake mix
1 can pumpkin
1/2 bag chocolate chips

1. preheat oven to 350
2. mix all ingredients
3. pour into cupcake pan
4. bake 15-20 mins

yields 12 regular sized muffins or 24 minis

Slow Cooker Applesauce

3-4 lbs apples, cored, peeled and thinly sliced
1/2 c. sugar
2 T. brown sugar, packed
1 t. cinnamon
1/2 t. nutmeg
1/4 c. water

Fill slow cooker with apple slices to about 2 inches from top.
Stir together sugars and spices in a small bowl; mix into apples and add water.
Cover and cook on low setting for 8 hours, or until apples are tender.
Drain; mash apples with a potato masher to desired consistency. Store in refrigerator.

Easy Apple Crumb Pie

9-inch pastry shell/pie crust unbaked, chilled
1 cup sifted flour
1/2 cup brown sugar, firmly packed
1/8 teaspoon salt
1/2 cup soft butter
6 cups peeled, cored, sliced apples
1/2 cup granulated sugar
1 teaspoon ground cinnamon
vanilla ice cream - optional

Combine flour, brown sugar, salt and butter; blend until crumbly then set aside.
Combine apples, granulated sugar and cinnamon; mix gently to coat apple slices.
Pack apple mixture into chilled crust. Sprinkle crumb topping over apples.
Bake in 375 degree oven until apples are tender, about 50 minutes.
Serve with vanilla ice cream

mocha frappe

Ingredients

• 1/4 cup instant coffee granules
• 1 cup sugar
• 1 cup nonfat dry milk powder
• 1 cup powdered non-dairy creamer
• 1/3 cup baking cocoa
• 1/4 teaspoon salt
• 1 1/2 cups crushed ice
• 1/2 cup milk
• whipped topping
• chocolate syrup

Directions

1. With a rolling pin, crush coffee granules into a fine powder between sheets of waxed paper.  Add the sugar, milk powder, creamer, cocoa and salt; mix well. Store in a cool dry place for up to 1 year.
2. To prepare cooler: In a blender, combine the ice, milk and 1/2 cup of mocha mix; cover and process on high until smooth. Add dry mixture.  Pour into glasses. Top with whipped topping & drizzle with chocolate if desired.

iced coffee

Ingredients

• 1/2 cup warm water
• 2 teaspoons instant coffee granules
• 1 tray ice cubes
• 1/2 (5 ounce) can sweetened condensed milk, divided
• 1/2 cup milk
• 1 tablespoon chocolate syrup

Directions

1. In a small bowl, stir together the water and instant coffee. In a blender, combine ice cubes, coffee mixture, milk, sweetened condensed milk and chocolate syrup. Blend until smooth. Pour into glasses and serve.

Penne Pasta with Chicken, Tomatoes & Zucchini

Ingredients

7.25oz. Penne Pasta (1/2 pkg Barrilla Plus Penne in nutritionals)
3 tbsp. Extra Virgin Olive Oil
2 tbsp. Smart Balance Light
1/2 c. onion, finely chopped
3-4 cloves garlic, sliced
2 chicken breasts, cubed
3/4 lb. zucchini, cubed 1/2" = 2cups
2 c. grape or cherry tomatoes, halved
pepper to taste
1 tsp. dried Basil
1/8 tsp chili powder (or to taste)
1/2 tsp salt

NOT IN NUTRITIONALS
2 oz Low Fat Shredded Cheese of choice
or grated parmesan cheese.


Directions

Heat oil over medium heat.
Add onion and garlic.
Cook until translucent.
Increase heat. Add cubed chicken. Stir briskly until white.
Add zucchini and halved tomatoes, salt, chili powder, and basil.
Reduce to low-med heat, cover, and cook 10 minutes.

Cook pasta according to directions.
Mix cooked, drained, hot pasta with 2 tablespoons softened butter.
Add chicken mixture (I like to smash/break up the tomatoes before mixing with pasta) and toss.

OPTIONAL
Serve with shredded cheese or grated parmesan cheese.

picky kid's chicken noodle soup

The last time Logan was sick, he got a little addicted to Campbell's Healthy Request Chicken Noodle Soup. Even though it is a low-sodium soup, it still has a lot of sodium.  So I came up with my own, healthier version.
This makes enough for about 6 kid servings. I split them up in freezer bags & freeze them, so I always have ome on hand.

Ingredients:

1 c. cooked chicken, cubed about 1 chicken breast, perdue shortcuts work well too)
1/2 lb. wide egg noodles
32 oz. low-sodium 100% natural chicken brother
1 c. peeled, sliced carrots
optional: 1/4 celery, chopped fine; pepper, onion powder to taste


Directions:


1. Add chicken broth to large sauce pan and bring to a slow boil; add carrots.
2. Meanwhile, cook noodles in large pot,  according to package; drain, return to pot
3. Once carrots are fork-tender, throw in chicken (& celery), cook 2-3 mins. For more broth, warm water can be added at this time.
4. Combine ingredients in large pot & heat 2 minutes.
5. Let cool completely before freezing

Slow Cooker Buffalo Chicken

Ingredients:

4 boneless, skinless chicken breasts
1 packet Ranch dressing mix (I like Hidden Valley)
1 1/2 bottles of your favorite wing sauce
optional: blue cheese and/or additional wing sauce for dipping

Directions:

1. Add chicken to slow cooker & top with ranch mix
2. Add wing sauce
3. Cover & cook on low 6-7 hrs.
4. Add 2 tbsp. butter & mix through
5. Remove chicken.  You can shred & add to rolls/buns or serve with noodles, rice, etc.


*Courtesy of AllRecipes.com