Best Breakfast Casserole

My mom always made this on Christmas morning...so I decided to carry on the tradition this year!

1/2 of a baguette, cubed into 1/2 inch pieces (it is better if you use a day or 2 old)

1 pound Velveeta, cubed (I use 2% skim milk velveeta)

2 cups cooked ham (I like it shaved, just ask the deli department and they will do it for you)

1 stick butter, melted (I use smart balance butter)

6 eggs (I use egg beaters, so it equates to 1 1/2 cup of egg beaters)

1 teaspoon dry mustard

salt and pepper to taste

1 quart milk (I use non-fat milk)

Spray a 9x13 casserole dish with PAM.

Place the cubed bread into the greased casserole dish, then spread the cubed cheese over the bread, then put the shaved ham over the cheese and then pour the melted butter over the ham.

In a bowl beat eggs, mustard, salt, pepper and milk together. Then pour over the casserole.

Cover and refrigerate at least 6 hours (I do mine over night).

Then bake at 350 degrees for 1 hour!

Enjoy!!!!

Grandmother's Pea Salad

My grandmother on my dad's side would always make this for us on our birthdays. Since she has passed I always try to make it when our family is together so we can all enjoy it!

2 cans of LeSeur peas, drained

1/2 pound of single American cheese, chopped into 1/4 inch squares (I use reduced fat)

3 tablespoons of sweet pickle relish

1 jar of chopped Pimentos

salt and pepper to taste

Mayonnaise - just enough to put it all together (I use reduced fat)

In a bowl combine the first 5 ingredients and stir well, then fold in the mayonnaise - and like I said just enough to put all ingredients together.

Then cover and refrigerate to have all the flavors marinate together.

Enjoy!!!!

Roasted Brussels Sprouts with Pancetta

1 pound of fresh brussels sprouts, trim and quarter them

2 ounces of Pancetta, trim off visible fat and then chop finely the Pancetta

1 clove of garlic, minced

1/2 tablespoon of extra virgin light olive oil

salt and pepper to taste

Preheat oven to 450 degrees

On a 11x7 cookie sheet or roasting pan place all the above ingredients and then toss together so everything is coated with everything. Spread in just 1 layer.

Roast for 20 to 25 minutes in the oven tossing a couple of times, just make sure that the brussels sprouts have a golden brown color to them!

Enjoy!!!!

Corn Casserole

1-package of Jiffy corn muffin mix (8.5 ounces)

1-15.25 ounce can of sweet yellow corn, drain

1-14.75 ounce can of sweet corn, cream style

16 ounces of 2% plain Greek yogurt

1/4 cup of melted butter (I use smart balance)

2 eggs (1 use egg beaters - so that would be 1/2 cup of egg beaters)

Preheat oven to 350 degrees

Use a 9 x 13 inch casserole dish, spray with cooking spray, I use PAM

In a bowl combine all of the above ingredients and mix really well.

Pour into your casserole dish.

Bake for 1 hour, make sure the edges have become golden brown.

Pull out of the oven and let it cool for 5 to 10 minutes and then cut into slices, should make between 12 and 15 slices depending on how large you cut the slices.

Enjoy!!!!

Prosciutto Wrapped Asparagus

1 pound asparagus

6 paper thin slices of prosciutto

1 tablespoon extra light olive oil

salt and pepper to taste

Preheat oven to 400 degrees

Wash and trim all of the asparagus, then dry them.

Place all the asparagus on a cookie sheet and sprinkle with the olive oil, salt and pepper and toss so all of the asparagus are coated.

Then place in the oven and roast for about 15 minutes, tossing a couple of times throughout the 15 minutes.

Then bring them out of the oven and let them cool for a bit and wrap about 4 asparagus's with 1 slice of prosciutto and put back on the cookie sheet, this should make 6 bundles of asparagus.

Put back in the oven for 5 to 7 minutes, just so they are warmed through.

Enjoy!!!!

Crock Pot Pot Roast

2 1/2 - 3 pound beef roast

4 potatoes (bakers), peeled and cubed into 1 inch cubes

5 carrots, peeled and cut into chunks

1 package Lipton onion soup mix

2 cups of water

It should take about 8 hours on low in your crock pot to make this dish, so it is great to put on in the morning and then it will be ready for dinner.

To start add the beef roast, Lipton soup mix and water to the crock pot....let that go for about 6 hours and then add the potatoes and carrots.

Enjoy!!!!!!

Let Me Know Your Thoughts

Hi! I usually just cook things that our family likes or items that I have always wanted to make and now I am making the effort to make them! But if there is anything that any of you are looking for a recipe for, let me know and I will be happy to try my best to come up with one and report back to you!

Happy Holidays!

Homemade Meatloaf

1 pound ground turkey (93/7)

1 pound ground beef (93/7)

1/2 cup plain bread crumbs

1 onion, chopped

1 egg beaten (I use egg beaters so it is 1/4 cup of egg beaters)

1-8ounce can tomato sauce

1/2 teaspoon dried Oregano

1/2 teaspoons yellow mustard

1 tablespoon Worcestershire

salt and pepper to taste

Preheat oven to 400 degrees

In a large bowl combine the meat, bread crumbs, chopped onion, egg (egg beaters), 1/2 cup of the tomato sauce, mustard, Worcestershire, salt and pepper. Mix together really well, I just use my hands, it does the best job!

Then form the meat mixture into either 1 large loaf or 2 medium sized loaves. At this time add the remaining 1/2 cup of tomato sauce on the top of the loaf (s) so when it is cooking you will have a nice tomato crust on-top!

Then I use a cooking sheet that has the slits it in (I am forgetting what it is called) and it has then pan below it so it catches all the drippings. Spray your pan with PAM and then place your loaf (s) on the pan and put into the hot oven and cook for an hour or until the temperature is at 160/165.

Then take out of oven and let it rest for a couple of minutes before you slice.

I served it with homemade mashed potatoes and green beans.

Enjoy!!!!!!

Lower-Fat Scalloped Potatoes

6 medium to large peeled Yukon gold potatoes, slice to 1/8 inch thick, I used a mandoline to cut mine...also once peeled and slice put in a bowl with water

2 tablespoons butter, I use Smart Balance

1/2 teaspoon garlic powder

salt and pepper to taste

1 cup of reduced fat cheddar cheese, shredded

1 cup fat free milk

1 bay leaf

2 teaspoons of dried thyme

1/8 teaspoon of dried nutmeg

Preheat oven to 425 degrees

Spray with PAM whatever baking dish you are using

In a large bowl combine the sliced potatoes, butter, salt, pepper and garlic powder....mix well so all potatoes are coated, easiest to use your hands.

Arrange half of the potatoes in the baking dish, top with 1/2 of the cheese, then add remaining potatoes.

In a saucepan bring the milk, thyme, bay leaf and nutmeg to a boil and pour over potatoes.

Then top the potatoes with the remaining cheese and bake uncovered for 45 minutes or until bubbly.

Enjoy!!!!!!

Homemade Peppermint Pattie Ice Cream Pie

I made this homemade ice cream using my Cuisinart Ice Cream Maker

1 cup half and half

1 cup heavy cream

1/2 cup egg beaters

2 tablespoons sugar

pinch of salt

3 small chocolate covered peppermint patties

1 teaspoon Vanilla extract

6 hard peppermint candies, crushed

Combine half and half, cream, egg beaters, sugar and salt in a food processor or blender. Blend to combine all of the ingredients well.

Cut peppermint patties into very small chunks, add to blender or food processor, also add the Vanilla and process until very smooth.

Before unwrapping the peppermint candies smash with a rolling pin or something to crush them up really well. Add to blender or food processor and mix again together.

Cover and refrigerate until ready to freeze.

Once ready to use blend one or two more times to blend the flavors together again!

Then follow the manufacturers instructions on making the ice cream in your maker!

*now I made this ice cream into a ice cream pie - so you just need to buy a graham cracker crusts at the store and let the ice cream sit out for about 5 minutes then add to the pie shell and return to the freezer until ready to eat!

Enjoy!!!!!!

Ragu Sauce with Brussels Sprouts

1 hot pork sausage link, removed casing

1 package of ground turkey, I use 93/7

4 teaspoons of extra light olive oil

5 garlic cloves, chopped fine

7 ounces of fresh brussels sprouts

1 small onion, diced

1 carrot, peeled and chopped finely

1 celery stalk, chopped finely

1-28 ounce can of crushed tomatoes

1 bay leaf

crushed red pepper, I use 1/2 teaspoon but we like spicy

salt and pepper to taste

1 box of Penne pasta

In a heavy pot over medium high heat add the sausage and turkey, breaking up as it cooks into small pieces, then set aside in a separate bowl

Trim the brussels sprout and cut into thin strips

In same heavy pot add 2 teaspoons of extra light olive oil over medium heat, add garlic, brussels sprouts, salt and pepper - saute until tender, usually takes about 5 to 7 minutes. Set aside in another separate bowl.

To the same heavy pot, add the other 2 teaspoons of extra light olive oil over medium heat. Add onions, celery and carrot and mix well so they are coated with olive oil. Cook for about 15 minutes, you want these vegetables to get a brown coat on them and become tender.

Add the can of crushed tomatoes, meats, bay leaf, crushed red pepper, salt and pepper. After about 5 minutes reduce the heat to low, put cover on pot and let it simmer on low heat for about 30 to 45 minutes....you want the sauce to thicken.

While this is cooking you can cook your pasta.

Then once ragu is done add the brussels sprouts and serve over hot pasta and top with a little parmesan cheese if you like!

Enjoy!!!!!

Lower Fat Spinach Artichoke Dip

1 tablespoon butter (I use Smart Balance)

1 cup finely chopped onion

2 garlic cloves, minced

1-9 ounce package of frozen Spinach, chopped

1-8 ounce can of sliced water chestnuts, then chop finely

1-14 ounce can of artichokes, coarsely chopped

1-8 ounce package of reduced fat cream cheese (softened)

1 cup of reduced fat sour cream

1 cup shredded cheddar cheese (reduced fat)

1 teaspoon of hot sauce (I use Louisiana hot sauce)

1/2 teaspoon of salt

1/4 teaspoon of black pepper

Preheat oven to 350 degrees

Melt butter in a large skillet over medium heat. Add onion and garlic, saute until tender, add spinach, water chestnuts and artichokes, saute another couple of minutes. Set aside

In another bowl mix together the softened cream cheese, sour cream, 1/2 cup of cheddar cheese, hot sauce and salt and pepper. Then add the spinach mixture to it.

Spray baking dish with cooking spray and pour the mixture in there, then top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly.

I served with reduced fat crackers and sliced up veggies!

Chicken & Sausage Gumbo

2 boneless/skinless chicken breasts (diced)

3 links of cajun sausage (sliced)

1-15 ounce can of diced tomatoes

1 large package of frozen okra (sliced)

1/2 cup of onion, chopped

2 tablespoons of extra light olive oil

2 tablespoons flour

1 garlic clove, chopped

2 cups of chicken broth (I use reduced sodium)

1/2 teaspoon of Cayenne pepper (I add a little bit more)

2 bay leaves

several dashes of Tabasco (we like our gumbo on the spicier side, so add however much you like)

Heat 1 tablespoon of the olive oil in heavy pot. Add the sausage and the chicken....let it brown and cook through and then remove, but be sure not to remove the oil. Add the other tablespoon of olive oil to pot as well as the flour, using a whisk get all the pan drippings up from the pot....try and get as much as possible. After a couple of minutes add the chopped onion and garlic...scrapping the pot to get more of the good stuff. Now add the 2 cups of chicken broth and bring to a boil. Then add the tomatoes, okra, bay leaf, cayenne pepper, tabasco, salt and pepper.

Cover and reduce the heat to low-medium and cook for 30 to 45 minutes.

I serve over white rice and with warm French bread.

Enjoy!!!!!

Lemon Meringue Pie

This is one of Jeff's favorites!

1 graham cracker crust (I used store bought)

For the Filling:

1 can Eagle brand milk

2 eggs separated (keep the whites)

1/2 cup lemon juice (I use the bottled lemon juice)

-pour filling into graham cracker crust

For Meringue:

1 tablespoon cornstarch

6 tablespoons sugar

1/2 cup water

3 eggs whites

Preheat oven to 350 degrees

In a glass or ceramic bowl, stir together the cornstarch, sugar and salt. Mix in the water. Heat in the microwave until the mixture is thick and clear, about 2 minutes at full power. Set aside to cool slightly.

Beat egg whites in a large glass or metal bowl until foamy. Gradually pour in the sugar mixture while continuing to whip the egg whites until thick and stiff enough to hold a peak. Cover pie filling completely with meringue, sealing to the edges.

Bake until meringue is golden brown, about 7 to 8 minutes.

Enjoy!!!!!

Grammy's Southern Cornbread Dressing

This is my grandmothers cornbread dressing recipe that we always had at Thanksgiving and Christmas...but truly I could eat year round, I love it!

2 - 6 ounce packages of corn bread mix

1/2 cup or 1 stick of butter (I use smart balance butter)

1 large onion, chopped

1 bunch of celery, chopped

3 tablespoons of dried parsley

1 teaspoon of dried sage

2 teaspoons of dried thyme

1 1/2 teaspoons of celery seed

salt and pepper to taste

2 eggs beaten (I use egg beaters)

4 chicken boulon cups - put in hot water to make 4 cups of chicken broth

Preheat oven to 350 degrees.

Prepare corn bread as directed on package, using egg batter recipe. Allow corn bread to sit out overnight. Saute chopped vegetables in butter until they are tender. In a large bowl, crumble corn bread. Add vegetables and seasonings. Mix well. Add eggs and broth and blend well. It will look like a thick soup. Allow to stand in fridge for several hours or if you want to make a day ahead that is ok too. Pour into greased 2-quart casserole dish and bake at 350 degrees for 30 to 45 minutes, or until brown and crusty on top.

Enjoy!!!!

Granny's Asparagus Casserole

Seeing as though it is the holiday season I am trying to make recipes that have been in our lives for sometime and makes the holiday season special.

This recipe was Jeff's grandmothers recipe that she made on holidays.

1 canned Asparagus, drained (I used one bunch of fresh asparagus and just steamed them till they were tender)

2/3 cup of grated/shredded cheese (I used reduced fat)

25 crushed Saltine crackers

1/3 cup milk (I used fat free)

salt and pepper to taste

Preheat oven to 350 degrees

Put asparagus in a baking dish - add crushed crackers, salt and pepper and cheese....then add the milk, depending on your baking dish the amount will vary, but you just want it to cover the bottom of the pan.

Bake for 15 to 20 minutes until cheese is melted and bubbly!

Enjoy!!!

Turkey Meatballs

Ingredients for Meatballs:

16 ounces of ground turkey (I used the 93/7)

1/4 cup of plain bread crumbs

1/4 cup Parmesan cheese

1/8 cup of dried Parsley

1 egg (I used egg beaters)

1 garlic clove, minced

salt and pepper to taste

Ingredients for Sauce:

1 teaspoon of light olive oil

4 garlic cloves, minced

1-28 ounce can of crushed tomatoes

1 bay leaf

salt and pepper to taste

Preheat oven to 350 degrees

In a large bowl combine all meatball ingredients, mix with clean hands and mix well.

To form meatballs I used a tablespoon to get the amount I wanted and then rolled them in my hands to form a ball.

Place meatballs on a greased cookie sheet and bake for 15 minutes, turning a couple of times so all gets a little baked.

While meatballs are in oven start the sauce.

In a large heavy pot heat with olive oil and then saute the garlic, pour crushed tomatoes in the pot and add the bay leaf.

Then once the meatballs have been in oven for 15 minutes (they won't be cooked all the way through) place them in the tomato sauce and reduce heat to low and cover with lid. Cook on low for 2 1/2 to 3 hours.

Then serve over your favorite pasta!

Enjoy!!!

Easy Oatmeal Cookies with Chocolate Chips

1 package of Betty Crocker Oatmeal cookie mix

1/2 cup of butter, melted (I use smart-balance)

1 tablespoon of water

1 egg (I use egg beaters)

1 cup of mini chocolate chips

Preheat oven to 350 degrees.

Stir butter, water and egg together - then add the oatmeal cookie mix - then add the mini chocolate chips (dough will be kind of tough)

I used a teaspoon measure to fill with the dough and then place on the cookie sheet. Put about 2 inches apart, these make medium sized cookies.

Bake for 10 minutes if you want chewy cookies, then let them cool on a wire cooling rack for a couple of minutes.

Enjoy!

Easy Oatmeal Cookies with Cranberries

1 package of Betty Crocker Oatmeal cookie mix

1/2 cup of butter, melted (I use smart-balance)

1 tablespoon of water

1 egg (I use egg beaters)

1 cup of dried cranberries (I use Craisin's)

Preheat oven to 350 degrees.

Stir butter, water and egg together - then add the oatmeal cookie mix - then add the dried cranberries (dough will be kind of tough)

I used a teaspoon measure to fill with the dough and then place on the cookie sheet. Put about 2 inches apart, these make medium sized cookies.

Bake for 10 minutes if you want chewy cookies, then let them cool on a wire cooling rack for a couple of minutes.

Enjoy!

Low-Fat Pumpkin Bread with Cranberries

Beat with mixer:

2 1/2 cups sugar

1 cup of Applesauce

4 eggs (I use egg beaters)

2/3 cups of water

2 cups (1 can) of canned pumpkin

Sift:

1 1/2 teaspoon of salt

1 teaspoon cinnamon

1 teaspoon nutmeg

a few dashes of ground cloves

3 1/3 cups of all-purpose flour

2 teaspoons baking soda (if in a high altitude only use 1 1/2 teaspoons)

1 cup of dried cranberries (I use Craisins)

Preheat oven to 350 degrees

Add to first ingredients and mix all together at a medium speed, make sure it is all combined.

Fold in cranberries.

Put in greased pans.

Bake for about 25 minutes - test with a toothpick in the middle to make sure it comes out clean, if not bake a couple more minutes!

Enjoy!

Pumpkin Bread-Low Fat

Beat with mixer:

2 1/2 cups sugar

1 cup of Applesauce

4 eggs (I use egg beaters)

2/3 cups of water

2 cups (1 can) of canned pumpkin

Sift:

1 1/2 teaspoon of salt

1 teaspoon cinnamon

1 teaspoon nutmeg

a few dashes of ground cloves

3 1/3 cups of all-purpose flour

2 teaspoons baking soda (if in a high altitude only use 1 1/2 teaspoons)

Preheat oven to 350 degrees

Add to first ingredients and mix all together at a medium speed, make sure it is all combined.

Put in greased pans.

Bake for about 25 minutes - test with a toothpick in the middle to make sure it comes out clean, if not bake a couple more minutes!

Enjoy!

Beef Stew with a Latin influence

2 teaspoons light olive oil

5 green onions, chopped

3 cloves of garlic, minced

2 small/medium tomatoes, chopped

2 tablespoons cilantro, chopped finely

1 1/2 pounds of beef stew meat, if not already-cut into small chunks

1/3 cup light beer (I used Miller Lite)

1/3 cup water

1/2 teaspoon cumin

1/4 teaspoon salt (I used kosher salt)

1 bay leaf

1 1/2 cups of baby red potatoes, quartered

In a large heavy pot on medium heat add the olive oil. Then add green onions and garlic, saute for a couple of minutes, then add the tomatoes, salt and cilantro and cook for a couple more minutes, stirring frequently.

Add stew meat, water, beer, cumin, bay leaf and a pinch of salt if needed.

Reduce heat to low heat and cover with a lid, let that cook for 1 1/2 hour and add more water if needed, stirring occasionally. Make sure beef is tender.

Add potatoes and cook for another 20 minutes, just make sure they are tender too!

Then serve over warm jasmine or brown rice and top with a couple of chopped green onions.

Enjoy!