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.

"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)

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

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

Apple Pork Chops

Ingredients:

3-4 boneless pork loin chops
3-4 red delicious apples, peeled & sliced
4 tbsp. brown sugar
2 tsp. cinnamon
1 tsp. salt

Directions:

Place pork in slow cooker, cover with sliced apples.
Mix remaining ingredients & sprinkle over contents.
Cook on LOW 6-7 hours.


What I did different:

We dont like cinnamon apples too mushy, so I cooked the pork (w/salt) for 3 hours, then tossed in the apples, brown sugar & cinnamon and cooked an additional 3 hours.

*Serves 2-3

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

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.

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.

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

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" 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.

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.

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.

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.

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.

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.