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Wednesday, May 18, 2011

Turkey Cranberry BBQ Meatballs

Turkey Meatballs with Cranberry BBQ sauce

(We like this with instant mashed potatoes. I can bring potato flakes for you to make, or I can make brown rice.)

--1 lb turkey meatballs

--1/2 cup barbecue sauce

--1 can (16oz) jellied cranberry sauce

--1 t soy sauce

Cook in crock pot. Cool, freeze in ziploc bag.

Thaw. Reheat on stove until warmed through.

Mexican al a Carrie

Easy Mexican Casserole


  • 1 pound lean ground beef
  • 2 cups salsa
  • 1 (16 ounce) can chili beans, drained
  • 3 cups tortilla chips, crushed
  • 2 cups sour cream
  • 1 (2 ounce) can sliced black olives, drained
  • 1/2 cup chopped green onion
  • 1/2 cup chopped fresh tomato
  • 2 cups shredded Cheddar cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
  3. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
  4. Bake in preheated oven for 30 minutes, or until hot and bubbly.

Beef Nacho Casserole

Beef Nacho Casserole


2 tablespoons olive oil

1/2 pound pre-sliced sweet peppers (about 1/2-inch-wide strips)

1 pound lean ground beef

1/2 teaspoon garlic salt

2 tubes (10 ounces each) refrigerated pizza dough

1 jar (16 ounces) medium-hot salsa

3 cups shredded taco-cheese blend

3 large scallions, trimmed and sliced


1. Heat oven to 375 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.

2. In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.

3. Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.

4. In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.

5. Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.

Pull apart Beef

Pull-Apart Beef, Kristin

6 lbs boneless chuck

1 stalk celery, chopped

1 onion, chopped

1 green pepper, chopped

6 oz ketchup

3 Tbs vinegar

1 Tbs Worcestershire sauce

1 Tbs salt

7 tsp chili powder

1 tsp black pepper

Serve with buns

Sunday, May 8, 2011

Fiesta Smothered Chicken

Fiesta Lime Smothered Chicken:
submitted by Kate

Layer the following:

Cooked Zattaran's Spanish rice
Patio grilled chicken, in bitesize pieces
Colby Monterray Jack Cheese
Bake 350 for about 20 min covered
SPrinkle with Tortilla strips and serve with Pico de Gallo.

p.s.  I added a little bit of Monterray Jack Cheese Dip (Tostito's brand)
 and some Pico de Gallo for extra punch!

Wednesday, March 23, 2011

Chili Corn Pie by Kristin

Chili Corn Pie

4 cup corn bread stuffing mix

1 can (14.5 oz) chicken broth

1 lb ground beef

1 medium onion, coarsely chopped

1 Tbs chili powder

1/4 tsp garlic powder

8 oz whole kernel corn

1 cup shredded cheddar cheese

1/4 cup salsa

sour cream

1. Lightly mix stuffing with broth; let stand 5 minutes to thicken. Set aside ½ C stuffing mixture. Press remaining stuffing mixture into greased 8"x8" glass baking dish. Bake at 350F for 15 minutes.

2. In medium skillet over med-high heat, cook beef, onion, chili powder, & garlic powder until beef is browned. Pour off fat. Add corn, cheese, remaining stuffing mixture, & salsa. Spoon into baked crust.

3. Bake 10 minutes, or until heated through. Serve w/sour cream

Lasagna by Lynn


3/4 pound ground beef

1 cup chopped onion

2 cloves garlic

1 jar spaghetti sauce

2 teaspoons dry basil

1 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon pepper

5 ounces lasagna noodles

1 beaten egg

2 cups ricotta cheese

1/2 cup grated parmesan

1 table spoon dried parsley

1 8 ounce package of sliced mozzarella cheese
To serve: Refrigerate for 24 hours, cover with foil and bake on 375* for 35 minutes. Uncover and bake about 20 more minutes or until heated through.

Greek Chicken Pasta

Submitted by Leigh
1 pound uncooked pasta (wheat)
1 tablespoon olive oil

2 cloves garlic, crushed

1/2 cup chopped red onion

1 pound skinless, boneless chicken

breast meat - cut into bite-size pieces

1 (14 ounce) can marinated artichoke

hearts, drained and chopped

1 large tomato, chopped

1/2 cup crumbled feta cheese (will look for FF or RF)
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano

salt and pepper


Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.


Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.


Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper

Monday, February 14, 2011

Spinach Stuffed Shells

Spinach Stuffed Shells w/ Red Sauce, by Ellen


1 box jumbo pasta shells

1 10 oz package frozen spinach, thawed

1 24 oz container cottage cheese

1 15 oz container ricotta cheese

1 cup mozzarella cheese, shredded

2 teaspoons oregano

8 slices mozzarella cheese

any red pasta sauce

Chicken Gourmet

Gourmet Chicken: by Kate
This recipe is a family fave - so simple but so flavorful (and kid-friendly!)

Trust me, I am not a fan of mushrooms AT ALL. but this chicken is the bomb! -Kate

6 thin chicken breasts

1 c. light sour cream

1 can Golden mushroom soup (not to be confused with cream of mushroom!!!; much, much different, no mushroom chunks)

1/2 c. creme sherry

extra mushrooms, if desired

served over long grain or wild rice.

Chicken Pot Pie by Leigh

Deep Dish Chicken Pot Pie

1 lb. boneless skinless chicken breasts cut into 1 in pieces

1/4 cup Kraft Light Done Right Zesty Italian reduced Fat Dressing

4 oz Philadelphia Neufchatel Cheese (RF cream cheese)

2 Tbsp. flour

1/2 cup fat free reduced sodium chicken broth

1 pkg 10 oz frozen mixed veggies

1 ref. pie crust

Preheat oven to 375F. Cook chicken in dressing in large skillet on med. heat 2 min. Add cheese, cook and stir until melted. Add flour, mix well. Add broth and veg. simmer 5 min. Pour mixture in deep dish pie plate. Arrange pie crust over filling flute edges. Cut four slits in crust to allow steam to escape. Bake 30 min. or until crust is golden brown. 6servings

Steak Fajitas

Steak Fajitas have an awesome marinade of soy sauce, lime juice, chili powder and some other stuff. Also comes with (whole wheat?) tortillas, (RF?) cheese, peppers and onions.

submitted by Jessica


submitted by Lauren

Half pound of hamburger
Big can red beans
Big can crushed tomatoes
Chili powder – more
Garlic powder – less
Basil – less
Salt – less
Brown burger. Drain.
Add everything and heat.

Saturday, January 15, 2011

Mandarin Orange Chicken

Mandarin Orange Chicken (leigh)

1 1/2 lb boneless, skinless chicken breasts, cooked and chopped into bite-size
1 1/2 T. veg. oil

8oz sliced, fresh mushrooms

3 t. all purpose flour

1 1/2 c. water

4 1/2 oz frozen OJ concentrate, thawed

1/2 c. thinly sliced green onion bulbs (w/o greens)
3 chicken bouillon cubes

1 11oz can mandarin orange sections, drained

1 1/2 c. rice, uncooked

Saute mushrooms in oil over med high heat, stirring constantly. Sprinkle flour

over mushrooms, stirring quickly to combine. Gradually stir in water, OJ, gr.

onions and bouillon cubes. Stir constantly and bring to boil. Reduce heat, add

chicken, simmer 3-4 minutes. Cool and freeze.

To serve - thaw mixture, cook rice. Heat chicken mix in saucepan until bubbly,

stir in mandarin oranges and heat through. Combine with rice and serve.

For meal swap, I will have chicken mix in one bag, rice (for ones that want it)

in another bag, and the can of mandarin oranges.

Weight Watchers Mexican Brown Rice Casserole

Weight Watchers Mexican Brown Rice Casserole (Kate)

PointsPlus™ Value: 8

Servings: 6

1 spray(s) cooking spray

4 cup(s) cooked brown rice

1 1/4 cup(s) salsa

1 tsp Durkee Ground Cumin Seed, or other brand

15 oz canned refried beans

10 oz frozen corn kernels, thawed

4 oz canned green chili peppers, mild, diced

1 Tbsp chili powder

10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl

3/4 cup(s) low-fat shredded cheddar cheese, divided

2 Tbsp cilantro, fresh, chopped (optional; for garnish)


· Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray

· In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.

· In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.

· Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.

· Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.

Baked Ziti with Italian Sausages

Baked Ziti with Italian Sausages by Lauren

Spaghetti sauce

Mozzarella cheese

Italian Sausages



1 c. cooked chopped spinach

1 c. Cheddar, shredded

8 strips bacon, fried and crumbled

1/4 tsp. nutmeg


1 3 oz package Philadelphia Cream Cheese

1/2 cup butter

1 cup flour

Pecan Chicken Strips



spicy brown mustard

salt, garlic, pepper

panko bread crumbs

pecans (could be omitted as needed)

chicken tenderloins

TexMex Lasagna

Tex Mex Lasagna (Ellen)


· 1 pound lean ground beef

· 1 cup frozen diced onion, red and green bell pepper, and celery

· 3 garlic cloves, minced

· 1 tablespoon chili powder

· 1 teaspoon salt-free chipotle seasoning blend

· 1 (24-oz.) jar mild salsa

· 1 (15-oz.) can dark red kidney beans, drained

· 1 (10-oz.) can enchilada sauce

· 1 (10-oz.) package frozen whole kernel corn, thawed

· 16 (6-inch) fajita-size corn tortillas

· 4 cups (16 oz.) shredded Mexican four-cheese blend

· Toppings: sour cream, chopped tomatoes


1. Cook first 5 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 to 12 minutes or until vegetables are tender and beef crumbles and is no longer pink.

2. Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated.

3. Layer 1 cup beef mixture, 2 tortillas (overlapping edges), and 1/2 cup cheese in a lightly greased 7- x 5- x 1 1/2-inch baking dish. Repeat layers once. Repeat procedure with 3 additional 7- x 5- x 1 1/2-inch baking dishes. Cover dishes with nonstick aluminum foil.

4. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until bubbly. Let stand 10 minutes before serving. Serve with desired toppings.

Note: To use a lightly greased 13- x 9-inch baking dish, prepare recipe through Step 2. Omit 4 corn tortillas. Layer one-third beef mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers with one-third beef mixture, remaining 6 tortillas, remaining beef mixture, and ending with remaining 2 cups cheese. Bake, covered, at 350° for 40 minutes; uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving.