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Wednesday, December 29, 2010

Chicken Piccata

submitted by Lauren


angel hair pasta


chicken broth


Cut fat off chicken and pound it flat.

Put it in the crock pot with chicken broth.

Squeeze lemons and add to crock pot.

Cook for four to six hours.

Make angel hair pasta.

Put pasta in the pan.

Add chicken.

Mix lemon juice, capers, and chicken broth.

Add to pan.

Top with lemon slices.

I usually lightly bread the chicken and cook it in a frying pan. We also usually add spaghetti sauce.

Monday, December 20, 2010

Chicken with Vegetables and Rice

by Lauren, October 2010

Two cooked chicken breasts

Two green peppers

One yellow onion

Can diced tomatoes

Can tomato paste

Creole seasoning

Cooked rice

Chop the vegetables.

Heat the vegetables.

Add seasoning and serve with chicken and rice.

Wednesday, September 15, 2010

Weight Watcher's Tamale Casserole

submitted by Brooke
4 teaspoon canola oil

1 green peppar

2 red onions chopped

1 jalapeno pepper

1 pound of ground turkey

1 cup of frozen corn kernals

1 cup tomotoe sauce

3/4 tsp salt

1 tsp chili powder

2 cups of water

2/3 cup stone-ground cornmeal

1/3 cup shredded fat-free monterey jack cheese

Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsa

posted by Carrie


From EatingWell: July/August 2008

Here we top pecan-crusted turkey cutlets with a mildly spicy grilled peach salsa. It's better to prepare your own turkey cutlets from a whole tenderloin than buy them precut. The precut ones often vary in size and shape, leading to different cooking times. You can also use 4 small boneless, skinless chicken breasts in place of the turkey tenderloin.

4 servings
Active Time: 1 hour
Total Time: 1 1/4 hours


Turkey Tenderloin

1 pound turkey tenderloin, cut crosswise into 4 equal portions

2 cups nonfat buttermilk, (see Tip)

2 tablespoons kosher salt

1 tablespoon sugar

1/4 cup all-purpose flour

1/4 teaspoon paprika

1/4 teaspoon freshly ground pepper

2 large egg whites

1 tablespoon Dijon mustard

1 cup fresh breadcrumbs, preferably whole-wheat (see Note)

1/2 cup finely chopped pecans

2 tablespoons canola oil,divided

Grilled Peach Salsa

1 1/4 pounds ripe peaches, (3-4 medium), halved and pitted

1 teaspoon canola oil

2 tablespoons finely chopped onion, preferably Vidalia

1 small jalapeño pepper, seeded and finely chopped

Zest and juice of 1 lime

1/4 cup coarsely chopped fresh cilantro

2 tablespoons chopped fresh mint


Place one portion of turkey at a time between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, slightly thicker than 1/4 inch.

Pour buttermilk in a large sealable plastic bag. Add salt and sugar; seal and shake to dissolve. Add the turkey and seal the bag, pressing out as much air as possible; refrigerate to marinate for 30 minutes (but no longer or it may be too salty).

Meanwhile, prepare salsa: Preheat grill to medium. Brush cut sides of peaches with oil. Grill the peaches until softened and browned in spots, 3 to 5 minutes per side. Let cool. Chop the peaches into 1/4-inch pieces and place in a medium bowl. Add onion, jalapeño, lime zest and juice, cilantro and mint.

Preheat oven to 350°F. Place a wire rack on a rimmed baking sheet.

Remove the turkey from the marinade (discard marinade) and thoroughly dry with paper towels. Combine flour, paprika and pepper in a shallow dish. Beat egg whites and mustard in a second shallow dish. Combine breadcrumbs and pecans in a third shallow dish. Dredge each cutlet in the flour mixture, shaking off excess. Then, dip both sides in the egg mixture, allowing excess to drip back into the dish to ensure a very thin coating. Then, dredge both sides in the breadcrumb mixture, pressing the crumbs onto each piece to evenly coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the turkey gently in the pan without crowding; cook until golden brown, 1 to 2 minutes per side. Transfer to the wire rack on the baking sheet. Wipe out the pan and repeat with the remaining oil and turkey, adjusting the heat as necessary to prevent burning. Transfer the baking sheet to the oven. Bake until an instant-read thermometer inserted into the center of a cutlet registers 165°F, 12 to 15 minutes. Serve the turkey with the salsa.


Per serving : 474 Calories; 22 g Fat; 2 g Sat; 11 g Mono; 45 mg Cholesterol; 40 g Carbohydrates; 37 g Protein; 6 g Fiber; 390 mg Sodium; 368 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fruit, 4 lean meat, 3 fat

Tips & Notes

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Note: We like Ian's brand of whole-wheat dry breadcrumbs labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs.

Bacon-Cheeseburger-style Chicken

Submitted by Kate

6 Chicken Cutlets, browned

¼ C. Teriyaki

½ C. Ranch

½ lb. Chopped Turkey Bacon, cooked

½ C. Low Fat 2% Cheddar Cheese

Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. I’ll prepare this ready to put in the oven.

Spinach Manicotti Freezer Recipe

submitted by Leigh

(I could add a little chicken or ground turkey for more filler. I will make the

sauce and have in separate bag.)

1 8-oz package manicotti shells

1 10-0z frozen chopped spinach

1 16-oz ricotta cheese (reduced fat if desired)

1 egg white, beaten

1/2 cup mozzarella cheese, grated

1 tsp olive oil

1 cup chopped tomatoes

1/2 tsp minced garlic (or one clove fresh garlic)

1 medium onion, chopped

1/4 tsp nutmeg

Cook the manicotti shells according to the package directions. Drain and set


Thaw & cook frozen spinach according to instructions. Drain well and squeeze out

excess liquid (using paper towels makes this easier!)

In a small bowl, combine mozza, ricotta, egg white, nutmeg (and salt and pepper

to taste, if desired). Stuff mixture into shells. Place in 9x12 baking dish.


Prepare after freezing: Defrost spinach manicotti. In a frypan, heat olive oil.

Saute onion, garlic, and tomatoes until heated through and onions are cooked,

about five minutes. Pour on top of manicotti. Bake in preheated 350F oven for 40

minutes or until done.

Saturday, September 11, 2010

Chicken Breast Stuffed with Bacon & Feta

(Carrie's Inspiration for Aug. Meal Swap...)

1 tub TJ’s Crumbled Feta Cheese

1 package TJ’s Uncured Bacon, cooked and crumbled

6 TJ’s Boneless, Skinless Chicken Breasts, pounded flat

Toothpicks or kitchen twine (or whatever you can find in your kitchen drawer)

1 tbsp TJ’s Extra Virgin Olive Oil

1 tsp (each) TJ’s Dried Oregano, Dried Basil

1 can (28 oz.) TJ’s Diced Tomatoes & Juice From Can

Combine feta and bacon in a mixing bowl. Place ¼ cup of the cheese/bacon mixture on the center of each

chicken breast. Fold breast over to enclose mixture; fasten with a toothpick or kitchen twine. Heat a large

sauté pan and add oil. Heat oil to medium and add stuffed breasts; turn breasts while cooking to brown on

all sides. Add tomatoes and seasoning to pan. Lower heat to a simmer; cook about 15 – 20 minutes or until

chicken reaches an internal temperature of 165º. Place chicken on a serving platter (remove toothpicks or

twine) and spoon tomato sauce over.

Serves: 5-6

Cooking Time: 20-30 minutes

TJ’s 2008

Friday, September 3, 2010

Guilt-Free Lasagna

submitted by Michelle


9 lasagna noodles

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

3 medium zucchini, sliced

1 medium eggplant, sliced

2 (28 oz.) cans crushed tomatoes

1 (6 oz.) can tomato paste

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

16 ounces part-skim ricotta cheese

1/2 cup grated Parmesan cheese

1 cup grated mozzarella cheese


1. Prepare the lasagna noodles according to directions. When cooked through, set aside on paper towels to dry.

2. Sauté the onions and garlic in the olive oil over medium heat. Add the sliced mushrooms, zucchini and eggplant, and cook until tender. Mix in the crushed tomatoes and tomato paste. Season with spices. Simmer for five to 10 minutes.

3. In a small bowl mix together the ricotta and Parmesan cheeses.

4. Evenly coat the bottom of a 9-inch by 13-inch baking dish with about a half cup of the sauce. Remove another half-cup of the sauce and set aside.

5. To assemble the lasagna: Top the sauce in the baking dish with an even layer of noodles, cutting to fit the pan if necessary. Spread half of the cheese mixture over the lasagna noodles. Then layer with half of the remaining sauce mixture. Repeat.

6. Top the final layer of noodles with the reserved half-cup of sauce. Sprinkle with grated mozzarella cheese.

7. Cover with tin foil and bake in a 350°F oven for 30 minutes. Uncover and bake for an additional 20 minutes until the cheese has browned.

Serves: 9

Sunday, August 1, 2010

Spinach and Ricotta Stuffed Chicken

Submitted by Timara

6-4oz. boneless, skinless chicken breasts

1 tbsp extra virgin olive oil

6 slices turkey bacon

1/2 sweet onion chopped finely

3 garlic cloves, minced

10oz. package of frozen spinach, thawed

1 egg

1 cup part-skim ricotta cheese

freshly ground black pepper and nutmeg, to taste

1/2 cup low sodium chicken broth

Preheat oven to 400 degrees F.

Place chicken breasts between two sheets of waxed paper. Pound until they are approx. 1/4" thick, using a meat mallet, or other heavy broad sided object.

Set aside.

Heat oil in non-stick skillet over medium heat.

Add turkey bacon and let cook until just beginning to crisp around edges (about 3 min.).

Add onion and garlic and continue to gently sautee' until soft (about 3-5 min.).

Remove from heat.

Wring out defrosted spinach of any access water.

The spinach should be dry to the touch.

In a bowl, lightly beat egg.

Add turkey bacon mixture, spinach and ricotta.

Mix to combine. Season to taste with pepper and nutmeg

Lay a chicken breast on a flat surface.

Scoop a small amount of the spinach mixture toward one end of the breast.

Roll the chicken, tucking sides in to prevent any spinach mixture from escaping.

Place in oven-proof baking dish, and continue with remaining breasts.

Pour chicken broth around the chicken into the bottom of the dish.

This will help prevent the dish from drying out.

Season the top of the stuffed chicken with salt and pepper.

Cook, uncovered, for approximately 20 minutes, or until the top of the chicken is just staring to turn golden.

Serve immediately while still hot.

Mexican Whole Wheat Calzones

Submitted by Kate

1 15 ounce can black beans, rinsed and drained

1 cup Mexican blend cheese

1/2 cup green enchilada sauce

1/2 cup jarred roasted red peppers, drained and chopped

1/2 cup frozen corn, thawed

whole wheat pizza dough

olive oil

1/4 cup parmesan cheese, grated

Serve with Salsa and Sour Cream


Preheat oven to 400 degrees. Line large baking sheet with foil. Lightly grease foil; set aside.

In a large bowl combine beans, cheese, enchilada sauce, peppers, and corn; set aside.

Unroll each pizza crust and cut each crust in half crosswise and lengthwise to make eight pieces. Divide bean mixture evenly onto half of each portion. Fold dough over to enclose filling; press edges to seal. Place on baking sheet. Cut slits in tops, brush lightly with oil and sprinkle with Parmesan cheese.

Bake in oven for 18 to 20 minutes or until browned. Serve with salsa and sour cream.

Cheese Tamale Pie

Submitted by Leigh
1 lb ground beef

1 onion chopped

1 bell pepper chopped

1/2 cup salsa

1 15.5 oz can pinto beans drained

1 14.5 oz can diced tomatoes, drained

1/2 tsp salt

2 cups cheddar cheese (divided)

1 1/3 cup self rising yellow cornmeal

1 cup milk

1 egg, lightly beaten

Preheat oven to 400. Cook first 3 ingred in skillet and drain. Add salsa, beans,

tomatoes, salt. Simmer 5 mns. Pour mixture into baking dish. Sprinkle with 1 cup


Whisk cornmeal, milk, and egg and remaining cheese. Spread over beef mixture.

Bake 20 minutes.
To freeze: cool completely, cover with foil. To bake after freezing: Heat oven

to 350, remove foil and bake 1 hour. To bake thawed, reduce to 45 mins.

Low Guilt Lasagna

Submitted by Michelle

9 whole wheat lasagna noodles

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

3 medium zucchini, sliced

1 medium eggplant, sliced

2 (28 oz.) cans crushed tomatoes

1 (6 oz.) can tomato paste

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

16 ounces part-skim ricotta cheese

1/2 cup grated Parmesan cheese

1 cup grated mozzarella cheese


1. Prepare the lasagna noodles according to directions. When cooked through, set aside on paper towels to dry.

2. Sauté the onions and garlic in the olive oil over medium heat. Add the sliced mushrooms, zucchini and eggplant, and cook until tender. Mix in the crushed tomatoes and tomato paste. Season with spices. Simmer for five to 10 minutes.

3. In a small bowl mix together the ricotta and Parmesan cheeses.

4. Evenly coat the bottom of a 9-inch by 13-inch baking dish with about a half cup of the sauce. Remove another half-cup of the sauce and set aside.

5. To assemble the lasagna: Top the sauce in the baking dish with an even layer of noodles, cutting to fit the pan if necessary. Spread half of the cheese mixture over the lasagna noodles. Then layer with half of the remaining sauce mixture. Repeat.

6. Top the final layer of noodles with the reserved half-cup of sauce. Sprinkle with grated mozzarella cheese.

7. Cover with tin foil and bake in a 350°F oven for 30 minutes. Uncover and bake for an additional 20 minutes until the cheese has browned.
Serves: 9
Nutrition Content (per serving):

329 calories, 11 g fat, 5 g saturated fat, 45 g carbohydrates, 10 g fiber, 21 g protein, 619 mg sodium, 400 mg calcium

Monday, July 5, 2010

Salsa Chicken Casserole

"Layers of rice, chicken, cheese and a creamy salsa sauce bursting with sass."
submitted by Carrie

1 1/3 cups uncooked white rice

2 2/3 cups water

4 skinless, boneless chicken breast


2 cups shredded Monterey Jack cheese

2 cups shredded Cheddar cheese 1 (10.75 ounce) can condensed cream

of chicken soup

1 (10.75 ounce) can condensed cream

of mushroom soup

1 onion, chopped

1 1/2 cups mild salsa

1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.

3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.

5. Bake in preheated oven for about 40 minutes, or until bubbly.

Sunday, July 4, 2010

Pulled BBQ Chicken roll ups

(very healthy!)
submitted by Timara
1 lb boneless skinless chicken breast

white vinegar

balsamic vinegar

brown mustard

brown sugar



flour tortillas

shredded cheese (optional)

Place chicken, both vinegars, mustard, sugar, ketchup and worcestershire sauce in a crockpot and allow to cook on low to medium heat until chicken is completely cooked (about 3-4 hours). Pull chicken apart while still in crockpot and all the sauce will be absorbed (the chicken should be falling apart!). Roll chicken into tortillas, sprinkle with cheese and bake for 20 minutes at 350 degrees.

Saturday, July 3, 2010

Bruschetta Chicken Bake

 (this freezes great and tastes just like it's name!)
submitted by Kate

1 can diced tomatos w/ basil and garlic

1 pkg. Stove Top stuffing (chk flavor)

1/2 c. water

2 cloves garlic, minced

1 1/2 lb. chk breast, bite size pieces

1 tsp. dried basil

1 c. shredded mozzerella (for topping)

Mix all together and put into greased 9x13 or 3 qt cass. dish. Top w/ the cheese.

Bake 400 for 30 min or til chk is cooked thoroughly.

Friday, July 2, 2010

Chicken Enchiladas

submitted by Brooke

2 tablespoons of olive oil

1 onion, green pepper, red pepper chopped

2 cups shredded chicken

4 oz cream cheese

10 oz enchilada sauce (GREEN was used)

8 tortillas

2 cups of Monterrey jack and sharp cheddar cheese

Saute veggies in olive oil for 10 minutes add chicken and cream cheese.

Heat enchilada sauce in pan and dip tortilla in sauce and fill will mixture. Roll and place seam side down in a greased 9x13 pan.

Sprinkle cheese and extra sauce over enchiladas.

Bake 30 minutes at 350 degrees.

Top with Salsa and sour cream if desired.

Thursday, July 1, 2010

Creamy Spinach Sausage Pasta

submitted by Leigh

3 cups uncooked rigatoni or large tube pasta

1 lb bulk Italian sausage

1 cup finely chopped onion

1 can (14.5 oz) Italian diced tomatoes, undrained

1 pkg (10 oz) frozen creamed spinach, thawed

1 pkg (8 oz) cream cheese, softened

2 cups (8oz) shredded mozzarella cheese, divided

Cook pasta according to package directions. Meanwhile, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the tomatoes, spinach, cream cheese, and 1 cup mozzarella cheese. Transfer to a greased 11 X 7 baking dish.

Cover and bake at 350 for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted

Friday, June 4, 2010

Tex Mex Pork Wraps

submitted by Kate

1 C. tomato paste
1 c. stewed drained tomatos
2 tsp mollasses
2 tsp worcheshire
3 tsp minced garlic
1/2 c. mild salsa
1/2 c. BBQ sauce
2 tsp beef stock base
chile powder, cumin, and pepper to taste
3 1/2 C. cooked shredded pork (I usually slow cook a pork loin and shred with a fork) 

Mix all ingredients together and store in ziploc bag. You can also add black beans and corn if you prefer. When ready to cook, let thaw for a day in the fridge, then simmer cook for about 20 min on the stove and serve inside warm tortillas with rice, grated cheese, and a little sour cream

Tropical Chicken Shish Kabobs

submitted by Michelle


1.5 lbs chicken large cubes
1 cup large pineapple chunks
1 cup strawberries
1 sliced bell pepper
  • 1 cup pineapple juice
  • 1/3 cup soy sauce
  • 1/3 cup honey
  • 1/4 cup cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger powder
  • 1/4 teaspoon powdered cloves
brown rice
Marinade chicken & veggies (in seperate containers) overnight.  Alternate on skewers and freeze.  Thaw and place on grill until cooked.

Spinach Chicken Enchiladas

Submitted by Carrie
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cups cooked chopped chicken
  • 1 (10 ounce) jar four cheese alfredo sauce
  • 1 (.5 ounce) envelope taco seasoning mix
  • 2 cups frozen cut leaf spinach, thawed and well drained
  • 8 (8 inch) flour tortillas
  • 1 cup green taco sauce
  • 1/2 cup light cream or evaporated milk
  • 1-1/2 cups shredded Pepper Jack cheese

In heavy skillet, cook onion and garlic in olive oil over medium heat until crisp tender. Remove from heat and combine in medium bowl with chicken, Alfredo sauce, taco seasoning mix, and spinach. Mix well.

Divide chicken mixture among tortillas and roll up. In medium bowl combine taco sauce and cream and mix well. Place 1/2 cup of the taco sauce mixture in bottom of 13x9" glass baking dish. Arrange filled tortillas on top. Drizzle with remaining taco sauce mixture. If desired, cover with foil and chill in refrigerator for 8-24 hours. Or bake it right away

When ready to eat, preheat oven to 350 degrees F. Bake the casserole, covered, for 35-40 minutes until hot. Uncover and sprinkle with cheese. Return to oven and bake 5-10 minutes longer until cheese is melted. If you're baking it from the fridge, add an extra 10-15 minutes to the covered baking time.

Saturday, April 3, 2010

Ravioli Casserole

submitted by: Jamie

2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1/4 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon (grated) nutmeg
1 1/2 pounds fresh or frozen ravioli
1 tablespoon olive or vegtable oil
2 eggs
1 1/4 cup (grated) Parmesan Cheese, divided
4 cups marinara or meat sauce
1/2 cup (chopped) fresh basil
12 ounces mozzarella, shredded

Melt butter in sauce pan. Stir in flour and cook over medium heat 2 minutes, stirring constantly. Whisk in milk, wine, salt, and nutmeg. Cook, stirring constantly, 5 to 10 minutes, until thick and creamy. Remove from heat and cool 10 minutes.

Meanwhile, bring a large pot of salted water to boil and cook ravioli according to package directions. Drain and toss with olive oil.

Whisk eggs, one at a time, into sauce, then stir in 1/2 cup Parmesan. Spread 1/2 cup marinara sauce in 4-quart casserole. Top with half the ravioli. Sprinkle with half the mozzarella cheese and 1/4 cup Parmesan. Spread 1 1/2 cups marinara sauce over cheese, drizzle with half the white sauce. Repeat layers with remaining ingredients, sprinkling top with remaining 1/4 cup Parmesan.

Thaw in the fridge. Bake covered at 350 for 1 hour.

El Paso Beef Enchiladas

submitted by: Kate

1 lb. Ground Chuck
1 pkg taco seasoning
6 tortillas
2 cans of Red Enchilda sauce (mild)
2 c. mexican shredded cheese

Brown Ground Beef in skillet. Add packet of seasoning, half of cheese, and 1 can of enchilada sauce. Stir. Spoon mixture into tortillas, fold, and place in greased casserole pan. Cover with other can of enchilada sauce. Sprinkle with remaining cheese. Bake 375 for 20min covered. Then an additional 5 minutes uncovered. Serve with Sour Cream and green onions or cilantro if desired!

Chicken Green Chile Casserole - WW

submitted by: Michelle

This dinner makes 6 generous helpings which can be added to frozen vegetables
1 1/2 lbs chicken breasts, cut into 1/2-inch cubes
1 tablespoon oil
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can diced tomatoes, drained
1 (10 ounce) can fat-free cream of chicken soup
2 (4 ounce) cans chopped green chilies, drained
3 cups cooked brown rice
3 tablespoons salsa
1 teaspoon cumin
1/2 cup shredded cheese (fat free for Core, 2% for Flex)
brown meat in oil until no pink remains. Drain.
Add beans, soup, tomatoes, chiles, rice, salsa and cumin.3
Cook and stir until bubbly.
Simmer 15 minutes, stirring often.
Pour into containers and sprinkle with cheese.

Chicken Tetrazzini

submitted by: Carrie

10 oz. dry spaghetti -- (10 to 12)
3 cups grated cheese - Jack or Cheddar
3 Tbsp. margarine
1 1/2 cups finely chopped onion
1 can cream of mushroom soup -- (10 3/4 oz)
1 can cream of chicken soup -- (10 3/4 oz)
1 (10 3/4 oz) soup can milk
3 cups cooked diced chicken
salt & pepper

To freeze: Cook spaghetti as directed until al dente; drain. Sauté onions in margarine. Mix onions and remaining ingredients with spaghetti in a large bowl. Put mixture in containers and freeze.
To serve: thaw tetrazzini and put in a baking dish. Bake uncovered in a preheated 350* oven until bubbly, about 30-40 minutes. For 2 people makes 5 casseroles.

Hawaiian Meatballs and Rice

submitted by: Timara

1/4 cup diced pineapple

Mix ingredients for the meatballs. Form meatballs (about golf ball size) and place in 9 x 13 pan. Mix sauce and pour over meatballs. Bake for 1 hour at 350. Serve over rice!

1 1/2 lbs ground beef
3/4 cup rolled oats
2 eggs, beaten
1/2 c. finely chopped onion
1/2 cup milk
3/4 tsp salt
1/4 tsp pepper
1 tsp Worcestershire sauce

1 cup brown sugar
1/2 cup vinegar
2 tsp mustard
1/2 cup BBQ sauce
2 tsp Worcestershire sauce

Saturday, March 6, 2010

Sweet Potato Burritos

submitted by: Michelle S.

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 6 cups canned black beans, drained
  • 2 cups water
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 4 teaspoons prepared mustard
  • 1 pinch cayenne pepper, or to taste
  • 3 tablespoons soy sauce
  • 4 cups cooked and mashed sweet potatoes
  • 12 (10 inch) flour tortillas, warmed
  • 8 ounces shredded Cheddar cheese (can be left out if wanted)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
  3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
  4. Bake for 12 minutes in the preheated oven, and serve.

Tex-Mex Rice and Bean Casserole

submitted by: Brooke T.

4 points per serving
6 Servings

1 spray cooking spray
1 cup of frozen corn kernels thawed
1 Tbsp canned chili peppers mild or hot chopped
15 oz can of pinto beans rinsed and drained
1 cup cooked brown rice
3/4 cup of reduced fat shredded Mexican cheese
3/4 cup light sour cream
1/4 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
2 tbsp scallions
2 tbsp reduced fat shredded Mexican style cheese

Preheat oven at 350
In a large bowl combine corn, chili, beans, 3/4 cups of shredded cheese, sour cream, chili powder, salt and pepper; stir in scallions.
Spoon Mixture into a prepared mixing dish and bake for 30 minutes.
Remove from the oven and sprinkle the remaining of the cheese. Place back into the oven for 10 minutes or until cheese is bubbly.
Let sit for 5 minutes before cutting to firm up.

Cheese Stuffed Shells

submitted by: Kate M.

1/2 box large pasta shells
15 oz ricotta
1/2 jar pasta sauce
1 egg
2 c. mozzerella
3/4 c. parmesan
seasonings: basil, garlic, parsley
A few Tablespoons of of Pesto Sauce and Alfredo Sauce to drizzle on top

PREHEAT oven to 350 F.
COOK shells according to package directions: drain.
SPRAY bottom of baking dish with non-stick cooking spray. Spread some of the Marinara sauce in baking dish.
BEAT eggs in a large bowl. Stir in ricotta, part of mozzarella, part of parmesan and the herbs.
FILL each cooked shell with ricotta mixture. Arrange filled shells in baking dish. Top with remaining marinara sauce, mozzarella and parmesan, then drizzle with Alfredo and Pesto sauces.
BAKE covered with foil until bubbly, about 50 min. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.


submitted by: Whitney C.

1 cup red lentils
1.5 c veg stock
1 tbsp olive oil
1 chopped onion
2 cloves minced garlic
2 tsp cumin seeds
1 tsp ground coriander
3 tbsp lemon juice

boil lentils in stock till soft. Fry onion, garlic, coriander & cumin till soft & golden. Mix the two together & wizz up in a blender (I did not do this. The lentils were so soft I just mixed all the ingredients together at this point, including the lemon juice).
Serve with warm pita

Veggie Jambalaya

submitted by Jamie R.

1 Tbsp. oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
3 garlic cloves, minced
2 cups water
14 oz. can diced tomatoes, undrained
8 oz. can tomato sauce
1/2 tsp. dried Italian seasoning
1/4 tsp. crushed red pepper flakes
1/8 tsp. fennel seeds, crushed
1 cup uncooked long grain rice
15 oz. can butter beans, rinsed and drained
15 oz. can red beans, rinsed and drained

In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently. Add water, tomatoes, tomato sauce, Italian seasoning, red pepper flakes, and fennel seed.

Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently.

Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently. To freeze, cool casserole in refrigerator and ladle into plastic freezer containers. Seal and freeze. To reheat, place frozen jambalaya in saucepan and heat over very low heat, breaking up and stirring frequently, until hot. Serves 6-8

Saturday, February 6, 2010

Whole Wheat Stromboli

submitted by Kate

1 Trader Joe's Whole Wheat pizza dough
1 pkg sliced provolone or 2 cups of shredded mozzerella
2 T of grated parmesan for topping
Italian Seasoning to taste
Olive Oil for top
Choice of fillings: pineapple, green pepper, onion, pepperoni, ham, bacon, ground beef, etc.
Roll dough out onto greased jelly roll pan. (if freezing, lay out foil and parchment paper instead) Fill with cheese and fillings, sprinkle with seasoning.
Fold dough over the long way and seal the ends and top, flip over so you have one long "loaf". Brush top with olive oil and sprinkle with parmesan and spices.
Bake 350 degrees for 20-25 minutes til you can see that crust has browned slightly and is no longer "doughy".

Beefy Rice Casserole

submitted by Brooke

1 lb. ground beef
1 c. rice
1 (10 3/4 oz.) can cream of chicken soup
1/4 c. celery
1/4 c. green pepper
1/4 c. onion (optional)
1/2 tsp. black pepper and salt
1/2 c. mild Cheddar cheese

Brown ground beef with salt and pepper. Cook rice. Saute celery, green pepper, onion. Preheat oven 350-375 degrees. In medium baking dish, combine all ingredients. Mix well. Bake 30-35 minutes

Chicken Packets

submitted by Whitney

Ingredients for Cooking Day:
  • 2 cups cooked chopped chicken
  • 1 -3 oz. packet cream cheese
  • 1 Tbsp. chopped chives
  • 2 Tbsp. milk
  • salt to taste

Ingredients for Serving Day:

  • 1/2 c. crushed seasoned croutons (I have substituted bread crumbs)
  • 2 -8oz. package refrigerated crescent rolls.
  • 1/4 cup melted margarine.

Directions for Cooking Day: Mix chicken, cream cheese, chives, milk and salt. Freeze in freezer bag.

Directions for Serving Day: Thaw chicken mixture. Preheat oven to 350 degrees. Unroll rolls. Make rectangles instead of triangles by sealing the perforations. Place 1/4 c. filling on top of each piece of roll. Fold over and seal. Dip packet in melted butter and roll in crushed croutons. Bake 20 minutes until golden brown.

Almond Stuffed Pork Chops

submitted by Jamie
(the recipe serves 4)

1/2 cup chicken broth
1/4 cup uncooked quick-cooking brown rice
2 tablespoons finely chopped dried apricots
2 tablespoons slivered almonds, toasted
3/4 tablespoon dried marjoram leaves
2 tablespoons chopped fresh parsley
4 pork loin chops, about 1 inch thick
1/4 c apricot preserves

Mix broth, rice, apricots, almonds and marjoram in a 1 1/2 quart sauce pan. Heat to boiling; reduce heat to low;Cover and simmer about 10 minutes or until rice is tender. Stir in parsley.

Cut a 3 inch pocket into each pork chop, cutting from fat side to almost bone. Spoon about 2 tablespoons of the rice mixture into each pocket. Secure pockets with toothpicks.

Set oven control to broil. Place pork on rack in broiler pan. Broil with tops 5 to 6 inches from the heat for 10 minutes; tuen. Broil 10-15 minutes longer for medium doneness.

To reheat from the freezer, bake at 375 for about 1 hour. Heat the preserves and brush over the pork just before serving.

Pollo Fajitas

submitted by Michelle


  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon chili powder
  • 1 clove garlic, minced
  • 1 dash hot pepper sauce
  • 1 boneless, skinless chicken cut into strips
  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 1 yellow squash, sliced
  • 1 zuchini, sliced
  • 1/2 lime, juiced
If picked, let me know if you would like corn or flour tortillas


  1. In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
  2. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and veggies, and saute another 3 minutes. Remove from heat, and sprinkle with lime juice.

Saturday, January 9, 2010

Bacon and Spinach Quiche

submitted by Whitney


1 unbaked pie crust
¾ cup cottage cheese
8 egg whites
3 eggs
1 tablespoon olive oil
1 small onion, diced
1 10oz package frozen spinach, thawed
12 slices of bacon, diced

Baking Directions

1. Line a 9-inch pie plate (preferably glass) with one of the unbaked pie crusts. Prebake pie crust according to package directions.
2. Combine cottage cheese, egg whites, and eggs in a medium mixing bowl and whisk until smooth.
3. In a medium skillet cook bacon until crisp. Add onion, cook until softened. Then add spinach.
4. Transfer bacon mixture into prebaked crust. Pour egg mixture on top.
5. With oven set to 400 degrees F bake quiche 35-40 minutes.

Freezing Directions

1. Once the quiche cools, cut into 8 slices.
2. Place pieces in freezer safe container or bag.
3. Good frozen for 1-2 months.

Defrosting Directions

1. Remove desired amount from freezer.
2. Place in refrigerator for 24 hours or until thawed.
3. For faster defrosting take food out of freezer container and place in microwave safe dish. Defrost in microwave for an appropriate amount of time.

Swedish Meatballs and Rice

submitted by Timara

1 lb ground beef
2 eggs
4-6 heals from loaf of bread diced
onion flakes
2 tbs butter
Pillsbury flour for gravy
Can of Beef Consume
In a large bowl, mix all raw ground beef, eggs, bread pieces, and all spices. Warm butter in skillet. Cook meatballs in buttered skillet until cooked thoroughly (you will want a skillet with a lid). Make rice and set aside. Remove meatballs from skillet and make your gravy in the same skillet. Add flour to beef consume as needed until desired consistency is reached. Serve meatballs and gravy over rice.

Mexican Lasagna

submitted by Kate

1 lb. ground beef
1/2 pkg. taco seasoning
1 c. tomatoes, diced
1 ( 8 oz.) can tomato sauce
1 C. mild Salsa
8 oz. (2 c.) ricotta cheese
2 eggs
12 corn tortillas
6-8 oz. Jack cheese, shredded

Brown beef in skillet until crumbly. Drain fat. Add, taco mix, tomatoes, tomato sauce and salsa. Bring to boil. Reduce heat and simmer, uncovered 10 minutes.
In small bowl, combine ricotta cheese, eggs. In bottom of casserole baking dish, spread half of mixture. Top with half of tortillas, spread half of ricotta mix. Repeat once more, ending with grated cheese. Bake uncovered at 350 degrees for 20-30 minutes. Let stand 10 minutes. Before cutting into squares.

Country Chicken Casserole

submitted by: Michelle

  • 3 cups shredded hash brown potatoes
  • 1 (6 oz) can French-Fried Onions, divided
  • 6 slices processed American cheese
  • 1 lb cooked chicken breast - cut into bite size pieces
  • 1 (10.75 oz) can condensed cream of chicken soup
  • 3/4 cup Milk
  • 1 bag of frozen corn
Stir hash browns, corn, 1/2 of the onions, soup, and milk. Pour 1/2 into baking dish (9x13) and layer cheese. Then add the remaining mixture to the dish.
Thaw and then bake in oven (375 degrees F) for 45 minutes
Sprinkle remaining onions over all and bake for another 5 minutes, or until onions are golden brown. Let sit for 5 minutes before serving.

Chicken Potato Casserole

submitted by Brooke

•10 oz. can condensed reduced fat and sodium cream of chicken soup
•1 cup sour cream
•1/4 cup milk
•2 cups cubed cooked chicken
•1-1/4 cups shredded Cheddar cheese
•3-1/2 cups frozen hash brown potatoes, thawed
•1-1/2 cups frozen peppers and onions, thawed
•1-1/4 cups shredded Cheddar cheese
•1-1/2 cups crushed potato chips