Green Chile Macaroni and Cheese

4 cups macaroni, dry
1 egg beaten (I used 1/4 cup of egg beaters)
4 tablespoons of butter
1/4 cup all-purpose flour
2 1/2 cups milk (I used reduced fat milk)
2 large teaspoons dry mustard
1 1/2 cups shredded cheddar
1/2 teaspoon salt and black pepper
1/2 teaspoon seasoning salt
1-7 ounce can of green chiles

Preheat the oven to 350 degrees

Cook the macaroni according to box instructions and then rinse and drain.

In a small bowl beat the egg.  Then in  a skillet over medium heat melt the butter and whisk in the flour.  Whisk for 5 minutes but be sure to not let it burn.  Then pour in your milk and whisk all of that together for 5 minutes and then add your dry mustard still whisking and do so for another 5 minutes and then reduce heat to low.

Then slowly add 1/4 cup of the milk mixture to the egg mixture, just to be sure not to cook the egg, whisk while doing this.  Then add the egg mixture back to the skillet of milk mixture.  Then whisk in all but 1/2  a cup of the cheddar cheese and mix until that is all melted and thick.  Add the remaining seasoning and the green chiles.

Then mix the creamy mixture with the macaroni and pour into a greased baking dish and top with the remaining cheese.

Bake for 30-40 minutes or until bubbly and golden brown.

Enjoy!!!!

Fresh Skillet Creamed Corn

1/4 cup butter
2 1/2 cups of fresh corn kernels
1/2 milk (I used reduced fat milk)
1 tablespoon cornstarch
1 tablespoon sugar
1 teaspoon salt and black pepper
1/4 cup shredded cheddar cheese (I used reduced fat)

In a large skillet over medium heat melt the butter.

Then stir in the corn and milk, make sure all is combined.

Then sprinkle in the cornstarch, salt, pepper and sugar and bring to a boil, stirring the entire time.  Then reduce the heat and continue to cook for about 15 minutes, then add the cheddar cheese and stir that in and cook for another 5 minutes.

Enjoy!!!!

Mini Mac-and-Cheese with Broccoli

1 cup of elbow pasta
1 1/2 cups of shredded cheddar cheese (I used 2%)
1/2 cup of Parmesan cheese, grated
2 tablespoons of Parmesan cheese, grated
2 eggs (I used 1/2 cup of egg beaters)
1/4 cup of skim milk
1/2 cup of low fat Ricotta cheese
1 small bag of frozen Broccoli florets, thawed and chopped
2 green onions, chopped
1/4 teaspoon of Nutmeg
1 tablespoon of dijon mustard
1 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of butter, melted
1 cup of Panko breadcrumbs

Preheat oven to 375 degrees and spray 12 cupcake tins with cooking spray.

Cook the elbow pasta according to box instructions, then drain and transfer to a bowl.  Add the cheddar cheese, 1/2 cup of Parmesan cheese and stir until all is melted.  In a separate bowl add the eggs and whisk those and then whisk in the milk and ricotta and then make sure all is combined and add to the pasta mixture and then stir in the green onions, broccoli, nutmeg, dijon mustard, salt and pepper.  Then evenly divide between 12 cupcake wells.

In a small bowl add the panko, melted butter and parmesan cheese and mix together.  Then evenly divide this mixture on top of the pasta in the cupcake wells.

Cook for about 15 to 20 minutes or until the bread crumbs are golden brown.  Then once cooked take the mini mac-and-cheeses out of the oven and let them sit for about 5 minutes to make sure all has come together.

Enjoy!!!!

Root Beer Pulled Pork

1-2pound pork shoulder or butt
12 ounces of your favorite root beer
1-18 ounce bottle of your favorite BBQ sauce

Place the pork in the the slow cooker and pour the root beer over the pork and then poor the BBQ sauce over the pork, set your slow cooker timer to 8 hours low.  Then once the pork is done you will be able to shred it and top with the sauce.

This is good to eat like a sandwich or just the meat.

Enjoy!!!!

Cheese and Green Chile Squares

1/2 cup cornbread crumbs (I made cornbread muffins and used 3 of them that we didn't eat)
3/4 teaspoon salt
1/2 teaspoon baking powder
8 eggs (I used 2 cups of egg beaters)
2 tablespoons butter, melted
1/2 white onion, chopped
1 small red bell pepper, chopped
1 cup small curd 2% cottage cheese
2 cups of shredded Mexican blend cheese
1-7 ounce can of diced green chiles
1 cup fresh baby spinach, chopped

Preheat oven to 350 degrees

In a small bowl combine the cornbread crumbs, salt and baking powder and mix that up and set aside.

In a larger bowl beat the eggs with an electric mixer for about 2 minutes.

In a saute pan on medium/low heat the butter and add the onion and bell pepper, cook until tender.

To the beaten eggs add the onion, bell pepper, cottage cheese, cheese green chiles and breadcrumb mixture.  Mix for a couple of minutes with the electric hand mixed.  Then gently mix in the spinach.

Pour the batter into a baking dish that you have sprayed with cooking spray and bake for 40 minutes, just make sure the middle part is set.

Cool for a couple of minutes.

And cut into squares.

Enjoy!!!!

Spicy Chicken Meatballs

1 pound ground chicken
1 egg (I used 1/4 cup of egg beaters)
1/3 cup plain bread crumbs
2 teaspoons red pepper flakes
1 1/2 teaspoon salt
2 teaspoon black pepper
juice from 1 lemon
3 tablespoons of Italian seasoning
4 tablespoons light olive oil
either your favorite tomato sauce or I used it with the tomato vodka sauce I posted 2 days ago

In a bowl add the ground chicken and next 8 ingredients and mix together really well.

Then use a small spoon to measure out how much meat for each meatball, then form the meatball in your hand to make a ball.

In a large saute pan heat the oil over medium heat and place the meatballs in the oil and brown on all sides (should be about 10 to 12 minutes).  Then turn the heat down and continue to heat the meatballs for another 3 to 5 minutes.

Then remove the meatballs and put on a plate that is covered with a paper towel to drain the meatballs.

Then if you have your tomato sauce warmed place the meatballs in there and cover with the sauce and cook for another 10 minutes.  I served ours over penne pasta.

Enjoy!!!!

Vodka Tomato Sauce

2 teaspoons butter
5 garlic cloves, chopped
1 large shallot, chopped
3 ounces of diced Prosciutto
1/8 teaspoon red pepper flakes
1-28 ounce can of crushed tomatoes
1-14 ounce can of diced tomatoes
1/2 cup Vodka (doesn't matter what brand)
1/2 cup half and half (I used fat free half and half)
1/4 cup fresh basil, washed and chopped

In a large pot heat on low the butter, after a minute add the shallots and garlic, let that cook for about 3 minutes until it gets soft then add the prosciutto and red pepper flakes and let that all come together for another couple of minutes.  Then add the vodka and let that mix in and then add the tomatoes.  After that has cooked for another couple of minutes sprinkle in some salt and pepper and cook covered for about 25 minutes on low.  Then add the half and half and mix well after a couple of minutes add the fresh basil.  Cook on low for another 10 minutes to just make sure all the flavors have marinated together.

Serve on top of your favorite pasta (we used penne) and sprinkle with a little Parmesan cheese if you like.

Enjoy!!!!

Fully Loaded Baked Potato Soup

4 large baking potatoes
6 slices of bacon
1/2 cup all purpose flour
6 cups 2 % milk (I used skim milk)
4 ounces cheddar cheese, shredded (I used reduced fat cheese)
salt and pepper
4 ounces sour cream (I used reduced fat sour cream)
4 green onions, chopped

Bake 2 of the potatoes in the oven like you would a normal baked potato

Then with the other 2 potatoes peel and cube and boil those

Slice the bacon into think strips and cook in a large pot, then remove the bacon but leave the drippings

Add the four to the drippings and use a whisk to get it all mixed together, then continue to whisk and add the milk, let it all come together for about 15 minutes.

Then after the baked potatoes are ready scoop out the potato part and add to the milk mixture and mash with the back of the spoon.

Then add the potatoes that have been boiled and let that all come together for about 20 minutes.

Then add 3/4 of the cheddar cheese and the bacon (crumbled), salt and pepper.

Divide the soup up into your bowls and top with cheddar cheese, green onions and sour cream.

Enjoy!!!!

Chicken Taco Chili in the Crock Pot

3 to 4 boneless/skinless chicken breasts
1 onion, chopped
1-16 ounce can of red kidney beans
1-16 ounce can of black beans
1-8 ounce can of tomato sauce
1 small package of corn kernels, frozen
2-14 ounce cans of rotel
1 packet of taco seasoning
1 tablespoon chili powder
1 tablespoon cumin
3 cups of cooked rice

In the crockpot combine everything in the crockpot with leaving the chicken last to place on top of all the ingredients.  Cook on low for 8 hours and then about 30 minutes before the 8 hour window take the chicken out and shred it and then put it back in the crockpot and mix all together.

Then once ready to serve you can top with any of your favorite toppings - cilantro, cheese, green onions, etc.....and serve over white rice.

Enjoy!!!!

Eggplant Pasta

1 large eggplant, sliced thinly
1/2 cup all purpose flour
salt and pepper
3/4 cup of olive oil
1 onion, chopped
1 rib of celery, chopped
1 medium carrot, chopped
1-28 ounce can of plum tomatoes
1 teaspoon of sugar
4 basil leaves, chopped
1-16 ounce box of Rigatoni pasta
fresh Parmesan cheese, grated

Wash and slice the eggplant, place in a colander and sprinkle with salt and then place a plate on top to put pressure on the eggplant, let all the moisture draw out of the eggplant-this should take about 20 minutes.  Then rinse the eggplant off and pat dry.

Coat eggplant in the flour and cook in batches in a saute pan, you will be using 2 tablespoons of the oil, these should cook about 3 to 4 minutes on each side.  Then set aside.  Then chop the eggplant after it has cooled.

In a large pot cook the onions, celery and carrots with remaining olive oil, sprinkle with salt and pepper.  Let this all cook for about 10 to 15 minutes.  Then add the tomatoes and the sugar and cook over low heat for about 45 minutes.  Then add the chopped basil and just leave the pot on low.

Cook the pasta according to box instructions and then drain and add the pasta to the tomato sauce, then add the chopped eggplant and mix all together.  Then once you have plated the pasta add the Parmesan cheese to your liking.

Enjoy!!!!

Inside Out Ravioli

This is a great dish to make for kids and/or the freezer!!!!!

1 1/2 pounds ground beef
1 medium onion, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
1-10 ounce package of frozen chopped spinach
1-15 ounce jar of your favorite spaghetti sauce
1-8 ounce can of tomato sauce
1-6 ounce can of tomato paste
1/2 teaspoon of salt and pepper
1-8 ounce package of shell pasta, cooked
1 cup shredded cheddar cheese (I use reduced fat)
1/2 cup of bread crumbs, plain
2 eggs, beaten

In a saute pan cook the first 3 ingredients, using the olive oil.  Cook the spinach according to the package instructions, drain the spinach and set aside, reserve the liquid from the spinach.  Add water the the liquid to make up 1 cup.  Stir spinach and the next 5 ingredients in a large pan, then add the ground beef mixture and saute for 10 minutes.

Then in a large mixing bowl combine the hot mixture to the remaining ingredients and then spread in a 13x9 baking dish.  Top with a little more cheese if desired.  Bake at 350 degrees for 30 minutes and bubbly.

Enjoy!!!!

Orzo Comfort Dish

2 tablespoons olive oil
1 cup of onions, chopped
1 cup of celery, chopped
4 cloves of garlic, chopped
1 cup of Orzo
2-15 ounce cans of chicken broth (I use reduced sodium)
1-16 ounce can of kidney beans, drained and rinsed
1 cup of fresh baby spinach
1 teaspoon of salt and black pepper
1/4 cup of Parmesan cheese, shredded

Heat the olive oil in a skillet over medium heat, then add the garlic and onion and cook for 5 minutes and then add the celery and cook until translucent.  Set that aside.

Cook orzo in the chicken broth according to orzo instructions and then when 2 minutes are remaining add the spinach and cook.  Then drain in a colander.  Then mix all together and serve warm and top with the Parmesan cheese.

Enjoy!!!!

Lighter Tomato Basil Soup

1 tablespoon of olive oil
1 white onion, chopped
3 cloves of garlic, chopped
1/3 cup of fresh basil, washed and taken off the stem
1-28 ounce can of diced fire roasted tomatoes
4 ounces of 1/3 less fat cream cheese, cubed
2 cups of low fat milk
1/4 teaspoon of salt and pepper

In a large saucepan over medium high heat add the oil and onions and cook for 5 minutes and then add the garlic and let that all come together for another 5-10 minutes.  Then add the tomatoes and the basil and stir for about a minute and then add the cream cheese and stir until it is melted.  Then with a hand blender (if you don't have one you can put into a blender) make sure everything has been chopped up to come to a soup like texture then add your milk, salt and pepper.  Then keep on medium heat for another 10 minutes and then you can reduce to low heat until you are ready to serve.

Enjoy!!!!

Chicken Salad

4 boneless/skinless chicken breasts (boiled and then diced)
1 Granny Smith apple (diced)
2 celery talks, chopped
1/2 purple onion, diced
3-4 tablespoons mayonnaise (I use low fat mayo)
Salt and Pepper

Mix all ingredients together and adjust seasoning to your own liking!

Let it sit in the fridge for a little bit to let all flavors marinate together.

Enjoy!!!!

Fried Green Tomatoes

Thanks to my good friend Kiley was I able to get some large green tomatoes to make our favorite Fried Green Tomatoes.

4 medium to large green tomatoes, washed and sliced in 1/4 inch slices
1 cup of milk
1 egg
2 cups of all purpose flour
1/2 cup of oil
salt and pepper

In a large pan place your oil and turn the heat to medium heat.

In a shallow bowl place your milk, egg, salt and pepper and mix together.

In another shallow bowl place your flour and a little salt and pepper too.

Then once your pan is hot enough start to dredge your tomatoes.  Place as many as you can in the shallow bowl of milk/egg wash and then put into the flour and make sure you get both sides then into the oil for about 2-3 minutes on either side.  Then place on a paper towel to get the excess oil off.  Then just repeat until you have used all of your tomatoes.

Enjoy!!!!

Blueberry Hand Pies

Crust (I used one roll of the Pillsbury ready made crust)
2 cups of fresh blueberries
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup sugar
1/4 teaspoon salt
1 large egg + 1 teaspoon of water - whisked together
1 tablespoon sugar for topping

Preheat oven to 375 degrees.  Roll out the dough and cut into 6 rectangles.

In a bowl mix the blueberries, lemon juice, lemon zest, 1/4 cup of sugar and the salt and toss that all together.  Then in the middle of each rectangle put a spoonful of the blueberry mixture.  Before folding over brush the edges with water to help once you do fold them over.

Then fold them over and make sure you press the edges together.  Brush each one with the egg wash and then top with a little sugar and cut 2 slits in the top of each one.

Then spray a cookie sheet with PAM and then place them on there and bake for 30 minutes, rotating them half way through.  Once cooked transfer to a wire rack and then either serve warm or room temperature.

Enjoy!!!!

Pickled Okra Stuffed With Pimento Cheese

Use about 1/2 to 1 cup of my pimento cheese recipe that I posted yesterday
1 jar of mild pickled okra


Cut the pickled okra in half and scoop out the seeds
Then put a little bit of pimento cheese in each one
Garnish with smoked paprika

Super easy and a great appetizer to take over to someones house for a BBQ.

Enjoy!!!!

White Cheddar Chive Pimento Cheese

6 ounces of shredded white cheddar
6 ounces of shredded cheddar (I used reduced fat)
1/3 cup plus 1 tablespoon of Mayonnaise (I used reduced fat)
1-4 ounce jar diced pimento, drained and rinsed
1/3 cup chives, chopped
1 tablespoon Dijon mustard
1/4 teaspoon of ground white pepper
1/4 teaspoon of ground black pepper

In a large bowl mix mayonnaise, pimento, chives, dijon, and both peppers-mix well and then add the cheeses and fold together.  Make sure all is mixed together really well.  Cover and put in the fridge for 15 minutes to let flavors marinate together and then serve with crackers, veggies, or whatever you like.

Enjoy!!!!

Pasta Caprese - Cold Pasta Salad

1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1 small clove garlic, minced
salt and pepper to taste
1 1/2 pounds cherry tomatoes, cut in half
1 pound of pasta, I used Penne
12 ounces fresh Mozzarella, cut into 1/2 inch pieces
1/2 cup of fresh basil, chopped

In a mason jar mix the following - olive oil, lemon juice, shallot and garlic - then season with salt and pepper.  There is your dressing.

Then in a large pot boil water and cook the pasta, then drain the pasta and run cold water over it to stop the cooking.

In a large boil add the cooled pasta, tomatoes, mozzarella and basil - then add the dressing, stir together really well and season with salt and pepper if you think it needs it.

Then put in the fridge for a bit and then when ready to serve stir once more.

Enjoy!!!!

Twice Baked Potatoes with Green Chile and Bacon

4 large baking potatoes washed and dried - prick and wrap in foil and back at 450 degrees for 1 hour or until soft

3 to 4 regular baking potatoes (peel and cut up into 1/2  chucks and boil until tender, drain and add centers from other potatoes - you are going to make mashed potatoes - add 3 tablespoons of butter and eye ball the milk, salt and pepper, garlic salt - mashed or mix until very smooth.

Then to the mixture add 1 can of diced green chilies and 4 strips of bacon that you have cooked and diced up.  Mix well.

Then in the hollowed out potatoes add a little bit of the potato mixture then some shredded cheddar cheese and then top with more potato mixture.  Finish all 4 potatoes and add a little bit of cheddar cheese on top.

Then bake at 350 degrees for about 10-15 minutes, until cheese melts.

Enjoy!!!!

Ideas to Flavor Water

It is already so hot that I had to figure out a way to spice up plain old water....I saw some of these ideas online and then made a few alterations to them to make my own and to use things I had in my garden.

Strawberry Basil Water
1 pint of fresh strawberries sliced
15 basil leaves (wash them first if they are coming out of your garden)
1 packet of crystal light lemonade (saves on calories)

In a large pitcher place the basil, strawberries and crystal light and then add water to fill the pitcher then stir with a spoon and let it sit in the fridge for a couple of hours to let all the flavors come together.

Enjoy!!!!

Mint Lemon Water
about 15 to 20 mint leaves (washed)
2 lemons sliced 1/4 inch thick

In a large pitcher put the mint and lemon slices and fill with water and then put in the fridge a couple of hours.

Enjoy!!!!

2 Ingredient Pumpkin Spice Muffins

This is one of my go to recipes because of my sister and Hunter loves them and can't stop eating them.

1 box of spice cake mix
1 can of pumpkin puree

Preheat oven to 350 degrees

In a bowl mix the ingredients together and then divide up in to 18 muffin tins.  Bake for 20 minutes or until a toothpick comes out clean.

Enjoy!!!!

Hot Artichoke & Green Chile Dip

2 cans of artichoke hearts, drained and diced
1 can of fire roasted green chiles, diced
1 cup of mayonnaise (I use reduced fat)
3/4 cup of grated Parmesan cheese (use 1/2 cup in the dip and 1/4 cup on top of the dip)

Preheat oven to 350 degrees

In a bowl mix together artichokes, green chiles, mayonnaise and 1/2 cup of the Parmesan cheese.  Then spread into a pie pan that you sprayed with PAM and then top with 1/4 cup of Parmesan cheese sprinkled on-top.

Bake for about 20 to 30 minutes or until golden brown and bubbly.

Serve with crackers or veggies, whatever you prefer.

Enjoy!!!!

Blue Cheese Buttermilk Dressing

1/2 cup low-fat plain Greek yogurt
1/2 cup buttermilk (I used low-fat)
1 tablespoon fresh lemon juice
2 dashes of hot sauce
2 teaspoons of ground black pepper
4 green onions, chopped
salt to taste
3 ounces of crumbled blue cheese (I used low-fat)

In a bowl whisk together yogurt, buttermilk, lemon juice, hot sauce, salt and pepper.  Then add the green onions and the blue cheese.  I usually pour all into a mason jar and shake it all together...last for 2-3 weeks.  It is also great as a dip for veggies.

Enjoy!!!!

Two Can Soup

This recipe is SUPER easy and is great to just have on hand for a cold or rainy day.

2 cans Progesso Chicken & Wild Rice soup (I used the reduced sodium)
1 can Rotel, mild

Put in a pit and let it come to a boil.

Great with a grilled cheese or just some crackers.

Enjoy!!!!

Spring Time Pork Tenderloin - with Garlic and Rosemary

1-4 pound pork tenderloin
5 cloves of garlic, peeled and crushed
6 sprigs of fresh Rosemary, chopped
1 tablespoon of Olive Oil
1 teaspoon of Salt
black pepper to your liking

In your pork tenderloin cut about 8 slits on the top of the tenderloin.

In a small bowl add the garlic, olive oil, rosemary, salt and pepper....mix together.  Then rub all over the tenderloin and make sure it gets into the slits that you have cut.

Then let that sit and marinate for about 30 minutes.

Then on a BBQ grill add the pork tenderloin to the hot grill and cook for 20-25 minutes (depending on how well done you like your pork).  Then rotate about half way through to get it nice and grilled evenly.

Let the tenderloin rest for about 10 minutes and then cut about 1/4 to 1/2 inch slices.

Enjoy!!!!

Roasted Parmesan Green Beans

12 ounces of green beans, trimmed and washed
4 cups of chicken broth (I used the reduced sodium)
cooking spray
salt and pepper
1/4 teaspoon garlic powder
2 tablespoons of grated Parmesan

Preheat oven to 400 degrees

After you have trimmed and washed the green beans let them dry out, then place them in a pot of boiling chicken broth, let them get tender about 8 to 10 minutes.

Then once they are drained and the oven is preheated, spray the cooking sheet with cooking spray and the place the green beans so they are all flat and sprinkle with salt, pepper and garlic powder.  Put them in the oven, then about half way through toss them and sprinkle half of the Parmesan cheese on them and put them back in for a couple more minutes then take them out and place them in a serving bowl and sprinkle the remaining Parmesan on the green beans.

Enjoy!!!!

Sliders with a Cajun Twist

6 ounces of lean ground turkey 93/7
6 ounces of lean ground beef 93/7
1 tablespoon of Ketchup
1 teaspoon of Worcestershire
1/2 teaspoon of your favorite hot sauce
1/3 teaspoon of Cajun seasoning
1/2 of a white onion, cut into slices about 1/4 inch wide
2 tablespoons of mayonnaise (I used low fat)
11/2 tablespoons of spicy brown mustard
4 slider buns

Preheat oven to 375 degrees

In a bowl combine the meats, ketchup, worcestershire, hot sauce and Cajun seasoning....mix together really well....then put in the fridge.

Cut the onion and place on a cooking sheet that you have spayed with PAM and then add a couple of dashes of Cajun seasoning and a couple sprays of PAM.  Place in the oven for about 20 minutes, flipping every 5 minutes - just want them to be a little brown and tender.

Then in a pan cook your 4 little burgers to the temperature you prefer.

In a small bowl combine the mayonnaise and the mustard and stir till mixed together.

Towards the end of your onions cooking put your slider buns in there to warm them up.

Then once everything is cooked...spread the mayo-mustard mix on both sides of the bun and add your patty and the onions on top.

Enjoy!!!!

Fresh Sausage Ragu

1-16 ounce box of Rigatoni pasta
1-pound of ground pork sausage (I used mild)
1 medium onion, diced
1-medium zucchini, diced
2 medium carrots, diced
3 garlic cloves, chopped
1/4 teaspoon of dried crushed red pepper flakes
1-6 ounce can of tomato paste
1-28 ounce can of diced tomatoes with basil, oregano and garlic
Freshly grated Parmesan cheese

In a large pot over medium heat at the sausage and break it apart, then let that get brown for about 10 minutes.  Then add the onions and garlic and let that break down for another 10 minutes. Then add the carrots and zucchini and stir everything together for a couple of minutes and then add the crushed red pepper flakes, tomato paste and diced can tomatoes.  Let that all cook for about 20-25 minutes.

Then in a separate pot boil water to cook the pasta in.  Then cook for 8-10 minutes and drain.

To serve put a portion of pasta on a plate and then add some of the ragu on top and then sprinkle freshly grated Parmesan cheese on top.

Enjoy!!!!

Fantastic Feta Chicken

3 boneless/skinless chicken breast
2 tablespoons lemon juice
1 teaspoon of dried Oregano
1/4 teaspoon of salt and pepper
1-4 ounce package of crumbled Feta cheese (I use reduced fat)

Heat oven to 350 degrees

Spray a baking dish with pam and then place the chicken in the backing dish.  First salt and pepper the chicken and then drizzle with the lemon juice.  Then sprinkle the Oregano on the chicken, bake for 45 minutes and then add the Feta cheese and bake for another 10 to 15 minutes or until chicken is cooked.

I served with roasted asparagus and wild rice.

Enjoy!!!!

Crockpot Cocktail Meatballs

This is a great recipe for when you are entertaining because it is all in one pot and stays warm.


2-12 ounce jars of Chili sauce
1- 32 ounce jar of Grape jelly
1 bag of frozen traditional meatballs

Add the Chili sauce and Grape jelly into the crockpot and turn it on low and let those flavors marinate together for about 30 minutes and then add the frozen meatballs and keep on low for about 3 hours.

Enjoy!!!!

White Turkey Chili

1 pound lean ground turkey

1 white onion, chopped
2 garlic cloves, chopped
1-15 ounce can of original Rotel, drained
1-15 ounce can of Cannellini beans, drained
2 cups of chicken stock (I used low-sodium)
2 fresh Jalapenos, use a little bit of the seeds for spice, chopped up finely
1 cup of Mexican shredded cheese (I used reduced fat)
1/2 cup of sour cream (I used reduced fat)
salt and pepper to taste
1 tablespoon of Cumin
1 tablespoon of Cayenne Pepper
1 tablespoon of extra light Olive Oil


In a large pot add the olive oil, then over medium-high heat add the onion, jalapeno and garlic....let that saute for about 10 minutes, then add the ground turkey and cumin, cayenne pepper and salt & pepper, and let it get brown.  Then add the Rotel and beans, let that go for about 5 minutes and then add the chicken stock.  I would let it all simmer on low for about 30 to 45 minutes.  Then serve and garnish with sour cream and shredded Mexican cheese, however much to your liking.

Enjoy!!!!

Mexican Casserole

This recipe is from a good friend here in Durango, Jessica - it is great to take to parties, for the kid's or just to always have on hand!

1-15 ounce can of corn, drained
1-15 ounce can of black beans, drained
1-15 ounce can of diced tomatoes, drained (I use the no salt ones)
1-8 ounce sour cream (reduced fat)
1 package of mexican rice (cooked and cooled)
1 cup of Mexican blend shredded cheese (divided into 2 1/2 cups)
3 green onions, chopped

Preheat oven to 350 degrees

Mix the cooled rice, corn, tomatoes, black beans, sour cream and 1/2 cup of the shredded cheese all together and then put into a casserole dish that has been sprayed with pam.  Then add the remaining 1/2 cup of shredded cheese on top and bake for 45 minutes to an hour.

Then once golden brown and bubbling garnish with the chopped green onions.

Enjoy!!!!

GiGi's Pound Cake

Preheat oven to 325 degrees

2 cups of flour
2 sticks of butter (I substituted 1 stick of butter and 1 cup of applesauce to cut some of the fat)
2 cups of sugar
2 eggs (I substituted 1/2 cup of egg beaters)
2 tablespoons of Vanilla

Mix all together with a hand mixer and pour into a greased bundt pan.

Bake for 45 minutes, then let it cool before you take out of the bundt pan.

Hunter likes it toasted for breakfast.

Enjoy!!!!

7 Layer Dip

2-15 ounce non fat refried beans
1-8 ounce of reduced fat cream cheese, softened
1-8 ounce light sour cream
1 package of taco seasoning (I use the low sodium one)
1 jar of salsa
4 avocados (make guacamole as you would)
1/2 cup of shredded cheddar cheese (I use reduced fat)
1/2 cup of chopped tomatoes
1 small can of diced black olives, drain
3 green onions, chopped

In a separate bowl mix the cream cheese, sour cream and taco seasoning.

In a large casserole dish start to layer to following
refried beans
sour cream mixture
guacamole
salsa
shredded cheese
tomatoes
olives
green onion

Serve with your favorite tortilla chip or veggies!

Enjoy!!!!

Harvest Turkey Chili

1 tablespoon of extra light olive oil

1 pound ground turkey (I used 93/7)

1 small yellow onion, chopped

1 clove of garlic, chopped

1-15 ounce can of pinto beans, drained

1-15 ounce can of black beans, drained

1-15 ounce can of unsalted yellow corn, drained

2-15 ounce can of diced tomatoes

1 package of dry ranch dressing mix

1 package mild taco seasoning

salt and pepper to taste

1/2 cup of water

In a large pot heat the oil and saute the onion and garlic for about 10 minutes then add the ground turkey and cook with onions and garlic for about 10 to 12 minutes, then add the tomatoes and the seasoning packets.  Let that all come together for about 15 minutes and then add the beans, corn and water.  Let it cook on medium-low heat for about 30 minutes stirring occasionally and then taste and see if you need any salt and pepper.  

Jeff topped his with a little shredded cheese.

Enjoy!!!!

Classic Cheesecake

For the Crust:
6 tablespoons of unsalted butter
1 1/2 cups Graham cracker crumbs (I used low-fat)
2 tablespoons granulated sugar
1 pinch of fine salt

For the Filling:
2 pounds of cream cheese (I substituted reduced fat), at room temperature
1 1/4 cups granulated sugar
1 1/4 cups sour cream (I substituted reduced fat)
6 large eggs (I substituted 1 1/2 cups of egg beaters), lightly beaten
1 tablespoon of Vanilla
1 teaspoon of grated lemon zest
1 teaspoon of grated orange zest

Position the rack in the oven in the middle and then preheat the oven to 325 degrees

For the crust - melt the butter, then brush the spring-form pan with a little bit of it. In a bowl stir the remaining butter together with the graham cracker crumbs, sugar and salt, then press the crumb mixture on the bottom of the spring-form pan, try to get even and to the edges.  Bake until golden brown about 15 minutes, then let it cool completely.  Once cool wrap the outer edges and bottom with foil and put into a roasting pan.

For the filling - with a hand mixer beat the cream cheese until smooth and then add the sugar and beat until fluffy, then beat in the sour cream, eggs, vanilla and both of the zests, don't over whip just make sure it is all mixed together well.  Then pour into the cooled crust.  Then fill the roasting pan with boiling water about half way up the spring-form pan and bake the cheesecake for 1 hour and 10 minutes.

Then remove the cheesecake from the roasting pan and run a knife around the edges and let it completely cool and then cover it and put in the refrigerator for at least 8 hours (I did it overnight).

You can also serve with berries on top or just plain, either way it is great!

Enjoy!!!!

Carolina Cole Slaw

I forgot to take a picture of this dish, but I wanted to post it anyways.

It is a vinegar based cole slaw so we like to use it with our BBQ dishes, we recently served it with a pulled pork dish.

1/2 cup distilled white vinegar
6 tablespoons sugar
6 tablespoons vegetable oil
3 teaspoons of dry mustard
1 teaspoon of celery seeds
salt and pepper to taste
1 medium sized green cabbage, very thinly sliced
1 large onion, thinly sliced
1 green bell pepper, thinly sliced

Combine vinegar, sugar, oil, mustard and celery seeds in a medium saucepan, stir over a medium heat until all of the sugar has dissolved and it comes to a boil.  Then remove from the heat and season it with salt and pepper - let it cool COMPLETELY.

Then combine cabbage, onion and green bell pepper in a large tupperware dish with a lid and then add the dressing to coat and put the lid on and shake it really well.  Then put it in the fridge until cold - should be about 2 hours, but I like to do it overnight and flip it a couple of times to make sure all of the it is marinating together nicely.

Enjoy!!!!

Grandmother's Sheath Cake

I can't remember a time when I was at my grandmother's and she didn't have this sheath cake for us to eat, it was always great!

Preheat oven 300 degrees

Sift Together
2 cups of flour
2 cups of sugar
2 teaspoons of Cinnamon
1 teaspoon of baking soda

In a separate sauce pot on the stove mix together
1 stick of margarine
1/2 cup of Crisco
1 cup of water
3 tablespoons Cocoa

Put dry ingredients into hot mixture and mix well, then add 1/2 cup of buttermilk and 2 beaten eggs (I substituted 1/2 cup of egg beaters).

Mix all together and pour into a greased 11x13 pan and bake 40 minutes.

For the Icing:
1 stick of margarine
6 tablespoons of milk
3 tablespoons of Cocoa
1 to 2 teaspoons of Vanilla

Mix all together with a hand mixer and then gradually mix in 4 3/4 cups powdered sugar....mix really well.

Pour over cake while the cake is still hot, I use a toothpick to make some holes on the cake so the icing can seep in there as well.

Enjoy!!!!

Pumpkin Bars with Cream Cheese Frosting

2 cups of Bisquick
2 cups of sugar
2 teaspoons of ground Cinnamon
1/2 cup oil (I substituted 1/2 cup of applesauce)
4 eggs, beaten (I substituted 1 cup of egg beaters)
1-15 ounce can of pureed Pumpkin

Preheat oven to 350 degrees

Mix all dry ingredients, then beat in pumpkin, then add the eggs, oil - and beat all ingredients until all are combined very well.  Divide mix between 2 medium size pyrex casserole dishes.

Bake for 30 minutes or until you can insert a toothpick in the middle and it comes out clean.  Then cool completely, about 2 to 3 hours.  Then frost with cream cheese frosting.

Cream Cheese Frosting:

3 ounces of cream cheese, softened (I use the reduced fat cream cheese)
1/4 cup of butter, softened
1 tablespoon of milk
2 teaspoons of Vanilla
2 cups of powdered sugar

Beat cream cheese, butter, milk and vanilla in a medium bowl with hand mixer on low until all is combined and the frosting is smooth.  Gradually beat in the powdered sugar, still on low and make sure it is all mixed in and then you can spread evenly between both.

Then once frosted you can cut into even bars.

Enjoy!!!!

Holiday Simmer

This is great for the holiday season, makes your house smell amazing!

1 orange
1 lime
1 lemon
1 cinnamon stick
1 tablespoon of whole cloves
3 bay leaves

cut up all fruit in small quarter pieces and then all everything together to 1 quart of water and simmer on low...keep adding water to make sure it doesn't all dry up!  It will last for about 1 month.  If not using right away put in the refrigerator.

Enjoy!!!!