Friday, December 30, 2011

Hot Mulled Cider

Nothing says Christmas like the smell of cinnamon & cloves and this apple cider is both delicious & smells wonderful.  You could make it quickly in a pot on the stove but put it in the crock pot & it'll do double duty as an amazingly yummy potpourri .

Hot Mulled Apple Cider

  • 1/4c unpacked brown sugar
  • 2qts cider
  • 1tsp whole allspice
  • 1 1/2tsp whole cloves
  • 2 sticks cinnamon
  • orange slices

Put all the ingredients into a crock pot.  Cover & cook on low for 2-8hours.  Spices may be taken out.  Serve with a ladle.

Recipe from Deborah Sanford

Wednesday, December 28, 2011

Shredding Chicken

Okay, so this isn't actually a recipe, just a nifty tip I found while browsing Pintrest.  Instead of spending 5-10 minutes shredding your chicken between 2 forks; throw it into your Kitchen Aid mixer.  Use the paddle attachment & turn it on to about 2 or 3.  In 30 seconds you will have perfectly shredded chicken.  Yeah!!!  No more horrible screeching sounds when the fork scratches on the bowl.

Saturday, November 19, 2011

Artichoke Dip with Fresh Herbs

I love warm Spinach & Artichoke dip but unfortunately even a little spinach will trigger a nasty migraine.  So I rarely get to eat the dip I love.  Then I found this recipe.  It tastes just like Spinach & Artichoke dip but without the spinach.  You can make this with dried herbs but why?  Food tastes so much better using the fresh stuff.  Trust me, once you try it, you'll never go back to the dried bottled stuff.

Artichoke Dip with Fresh Herbs

  • 1c light sour cream
  • 1/2c light mayo or salad dressing
  • 1/2c grated Parmesan cheese
  • 1/4c chopped fresh parsley
  • 2T chopped fresh or 1/2t dried thyme leaves
  • 2 medium green onions, slices (2T)
  • 1 can (14oz) artichoke hearts in water, drained, coarsely chopped
  • 1/2c diced seeded plum (Roma)  tomatoes

  • French bread slices or crackers for dipping

Heat oven to 350'.  In a medium bowl, mix all dip ingredients except tomatoes.  Spread in an ungreased 9" glass pie plate or shallow 1qt casserole.

Bake 18-24 mins or until hot.  Top with tomatoes and additional chopped fresh parsley.  Serve warm with dippers.  Cover and refrigerate any remaining dip.

***Can be made the night before***

Wednesday, November 9, 2011

Creme Brulee French Toast

My husband loves having breakfast for dinner so that's when we had this but I think it would also be perfect for breakfast Christmas morning.  When I planned this meal, I figured that my family can eat about 9 slices of french toast so since this recipe used less than 5 slices of bread I would need to double this recipe.  Boy was I wrong.  It's such a filling meal that we didn't even finish the 1st casserole dish.  My kids loved this but of course had to have syrup on it.  However, it definitely doesn't need syrup.  The layer of sugar on the bottom is a perfect substitute for syrup.

Lightened Up Creme Brulee French Toast

Servings: 6    Serving Size: 1/6th   
Old Points: 7pts   Points +: 9pts
Calories: 310.9   Fat: 5.6g   Carb: 59.9g
Fiber: 0.2g   Protein: 13.1g

  • 1c unpacked brown sugar
  • 1/4c water
  • cooking spray
  • 10oz Challah bread, sliced 1" thick (I couldn't find Challah bread so I used a potato loaf.  Really, I think most breads would work fine).
  • 2 large eggs
  • 1c egg substitute
  • 1 1/2c 1% Milk
  • 1 1/2t vanilla extract
  • 1t Meyers rum (optional) (I didn't use the rum but it'd give it a nice "Banana's Foster" flavor) 
  • 1/4t salt
  • 1t powdered sugar
  • 1t cinnamon, divided
In a small heavy saucepan, melt brown sugar and water over moderate-low heat, stirring until smooth and melted, about 1 minute, then pour into a 13x9" baking dish coated with cooking spray.

Arrange bread slices into one layer in the baking dish, squeezing them slightly to fit.

 I have no idea why this photo is rotated.  Sorry

In a large bowl whisk together eggs, egg substitute, milk vanilla, rum, 1/2t cinnamon, and salt until combined well & pour evenly over bread. 

Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350' and bring bread to room temperature.

Bake uncovered, in the middle of oven until puffed and edges are pale golden, 40 to 50 minutes.  (If you get any large bubbles, you'll want to pop them so that they cook inside).

Top with cinnamon and powdered sugar.  

Tuesday, November 8, 2011

Autumn Penne Pasta with Sauteed Brussels Sprouts

So I grew up hearing that Brussels Sprouts were horrible.  So many stories about how kids hide them in their napkins are bound to make a kid think that Brussels Sprouts are next to poison.  So when I came across this recipe I was very hesitant to try it but since I'd never tried a Brussels Sprout before, I thought I needed to try it at least once.  Turns out, they're just a teeny cabbage & they're really good in this dish.

Autumn Penne Pasta with Sauteed Brussels Sprouts

Servings:  8   Serving Size: 1 3/4c   
Old Points: 6pts   Points+: 8pts   
Calories: 326.1Fat: 6.9g   Protein: 15.7g   Carb:54.8g   
Fiber: 8.8g   Sugar: 5.4g   Sodium: 343.6mg (without salt)

  • 1 sweet or hot sausage link, casing removed, crumbled
  • 3/4lb 93% lean ground turkey
  • 4t olive oil, divided
  • 4 cloves garlic, sliced thin
  • 10oz Brussels sprouts,weight after outer leaves & stems removed
  • 1 small onion, diced small
  • 1 carrot, peeled @ diced small
  • 28oz crushed tomatoes
  • 1 bay leaf
  • pinch crushed red pepper
  • salt & pepper to taste
  • 1lb high fiber, low carb or whole wheat penne pasta

In a large, wide skillet, add sausage and turkey over medium-high heat, breaking up the sausage and the turkey as it cooks, into small pieces.  When completely cooked through; set aside in a bowl.

With a sharp knife, cut the brussels sprouts into thin shreds.

To the skillet, add 2t oil over medium heat.  When hot, add the garlic and cook until golden (do not burn).  Add shredded brussels sprouts, salt & pepper and saute until tender crisp, about 4 to 5 minutes; set aside in another bowl.

To the same skillet, add remaining 2t oil over medium-high heat.  Add onion, carrot & celery, stirring well to coat with oil.  Cook, stirring occasionally, until the vegetables turn golden brown, about 10 to12 minutes.

Add crushed tomatoes, sausage and turkey, bay leaf crushed red pepper, salt and fresh pepper to taste.  Reduce heat to low, cover and simmer about 30-40 minutes, or until sauce thickens.

Meanwhile, while the sauce is simmering, put a large pot of salted water to boil for the pasta.  Add the pasta to the water 10 minutes before the sauce is done and cook the pasta al dente.

Drain and add the pasta to the skillet and toss with the sauce.

Add cooked brussels sprouts, toss and place in a large pasta bowl.

Monday, November 7, 2011

Pumpkin Rolls

I love the taste of pumpkin during the holiday season.  The smell of spices always reminds me of my childhood, watching mom make pumpkin pies or tasty plates of baked goods for the neighbors.  Pumpkin rolls are a really easy dessert to make that looks like it took all day.  It also makes the house smell so good.

Pumpkin Rolls

For the pumpkin roll:

  • 3 eggs
  • 1c sugar
  • 1t lemon juice
  • 2/3c canned pumpkin
  • 3/4c flour
  • 1t baking powder
  • 1/2t salt
  • 2t cinnamon
  • nuts (optional)

Beat eggs until frothy.  Add sugar, lemon juice and pumpkin.  Mix well and add flour, baking powder, cinnamon and salt.  

Line a cookie sheet with waxed paper & then spray with cooking spray.   Pour mixture onto the cookie sheet.  Sprinkle nuts on the top, if desired.  Bake at 350' for 15 minutes.  

Sprinkle a dish towel with powdered sugar and lay on top of the warm pumpkin roll cake.  Flip the pumpkin roll over, out of the pan, and peel off the waxed paper.  Roll the towel and cake up in a spiral while warm (like rolling cinnamon roll dough).  Allow the cake to cool.  

Unroll carefully, frost, and roll back up without the towel.  Slice up and serve.

For the pumpkin roll frosting:

  • 1c powdered sugar
  • 2t vanilla
  • 8oz cream cheese
  • 4t margarine
Soften the cream cheese and margarine.  Mix together.  Add the powdered sugar and vanilla.  Mix until smooth.

Recipe from Deborah Sanford

Sunday, November 6, 2011

Restaurant Style Salsa

I LOVE the salsa that they serve at restaurants.  You know the kind, NOT CHUNKY.  I wish that I could find it at the grocery store but all I've been able to find was chunky.  So now I've found a recipe that is so easy to make & it's extremely good & the best part is ...  It's not chunky!

Restaurant Style Salsa

  • 1 can whole tomatoes (I think it's a 28oz can.  Its the next size up from the 14oz can).
  • 2 14oz cans Rotel diced tomatoes with green chilies (1 original & 1 mild flavored)
  • 1/4c onion, diced
  • 1 garlic clove, smashed & chopped
  • 1 jalapeno, chopped.  Use the whole thing, seeds pulp & all
  • 1/4t sugar
  • 1/4t salt
  • 1/4t cumin
  • juice of 1 small lime or 1/2 of a large lime
  • 1/2c to 1c cilantro.  This'll add a lot of flavor so I like to use a lot

Put all ingredients into a food processor & pulse until you get your desired consistency.  Don't just let the processor run or you'll turn your salsa into soup.

Allow it to refrigerate for at least a couple hours so that the flavors can marry.

Dish it up & enjoy

Saturday, October 22, 2011

Bountiful Baskets

I know I've told many people how awesome Bountiful Baskets is but I thought I'd make a post about it.  It's a volunteer program with pick-up locations nationwide.  You can get fresh fruit & vegetables for a great price.  I've noticed that since we started using them, we have started eating a lot more fruits & vegetables.  I've even started using things I've never tasted before, like egg plant & figs.  We also LOVE the 9-grain bread that Bountiful Baskets offers.

Ok, so here's how it works.  You go to the wesite & sign up.  Then on Mondays you can order your basket along with the location that you want to pick it up at.  The following Saturday, you go to the pickup location you chose, during the specified time & pick up your basket.  The only thing they ask is that you volunteer to help once every 6 months.  Volunteering consists of helping to unload the food from the truck & separate it into separate baskets.  It takes about an hour, prior to the pickup time.

So, if you want to place an order, you have to purchase a basic basket for $15 (you can upgrade it to an organic basket for an additional $10).  Then there are other "add-ons" that you can order.  I always pickup 1 order of 5 loaves of 9-grain bread for $10.  They also offer add-ons like granola, fruit lovers pack, veggie lovers pack, mexican pack, oriental pack, honey whole wheat bread, banana bread ... Every week is different.

Now when you place your order, you won't know exactly what you're going to get in that weeks basket but it's always good stuff.  My family thinks it's kind of fun to see what we end up with each week.

This week I bought 1 basket, a pack of 9-grain bread, & a fruit lovers pack.  This is what I got.

5 loaves of delicious 9-grain bread.

Fruit Lovers pack

A Basic Basket

All together

So, for $35 I got 5 loaves of bread, 1 head of romaine lettuce, 1 celery, 5 vine ripened tomatoes, 6 sweet potatoes, 2 avacados, 1 garlic, 1 cello pack mushrooms, 10 bananas, 14 apples, 1 orange, 2 bags of grapes, 10 pears & 4 plumes.

I haven't figured out exactly how much this would have cost me at the grocery store but figuring that the bread alone would have cost about $20, I think I saved quite a bit.

If you want to know more about Bountiful Baskets, you can check out their website or leave me a comment & I'll be happy to respond to you.

Sunday, October 16, 2011

Chicken Enchilada Soup

This is supposed to be a "copycat" recipe of the Chicken Enchilada soup from Chili's restaurant.  I have never eaten their soup so I can't tell you how it compares but this recipe is really good.  I have brought it to a few family functions & have received many compliments on it.

Chicken Enchilada Soup

  • 1/4c Canola oil
  • 1 1/2c chicken broth
  • 1 12c diced yellow onion
  • 1t ground cumin
  • 1t chili powder
  • 1t garlic powder
  • 1/4t cayenne pepper
  • 1c Masa Harina flour (this is a tortilla flour.  You can find it on the Hispanic isle in the grocery store).
  • 6 1/2c water
  • 1c canner crushed tomatoes
  • 4oz Velveeta
  • 1 1/2lbs cooked chicken, shredded

  • Shredded Cheddar
  • Tortilla chips
  • Pico de Gallo

Put oil into a large pan.  Add onions, cumin, chili powder, garlic powder & cayenne pepper.  Saute until the onions are soft & clear.  About 5mins.  Put the onion mixture into a crockpot.

In a large bowl, combine the Masa Harina with 2c of the water.  Stir until all the lumps have dissolved.  Add to the sauteed onions & mix together.  

Add the remaining water & the chicken broth to the pot.  Add the tomatoes & the shredded chicken.  

 I usually let this sit all day & cook but at least let it cook until heated. 

When ready to serve, add the Velveeta.

Dish into individual bowls & garnish with cheddar & Pico do Gallo.  You can either scoop the soup using the chips or crunch them up into the soup.

**This soup freezes well**

Broccoli Cheese soup

There's nothing I like better on a cold day than a warm bowl of soup and I love to sit & warm up with this recipe, straight from my mom's kitchen.

  • 1lg broccoli bunch, cut into small pieces
  • 1lg onion, chopped
  • 1T butter

  • 2c chicken broth (I use Swanson's)
  • 1/2c Milk
  • 1c Evaporated Milk
  • 1T Worcestershire sauce
  • 4T flour
  • Crisp bacon (use as many or as few as you like)

  • 1c diced Velveeta
Saute the broccoli & onion in the butter.  Set aside

In a large pot, mix the chicken broth, milk, evaporated milk, Worcestershire sauce & bacon.  Cook, stirring often.  Thicken with 4T flour. (I usually ladle some of the soup into a separate bowl with the flour so that I can mix them together & avoid clumps).

Add the sauteed broccoli & onions.

Stir in the Velveeta.  Cook on low until the Velveeta has melted.  Serve.

Recipe from the kitchen of Sharon Lender

Lasagna Cupcakes

Perfectly portioned for kids & oh so yummy.  This recipe only makes 6 cupcakes so adjust it according to your family's needs.

Lasagna Cupcakes

  • 1 c marinara sauce
  • 3/4lb ground beef
  • 12 wonton wrappers.
  • 8oz shredded mozzarella
  • 3oz Parmesan cheese
  • 4oz Ricotta cheese
  • basil for garnish (optional)

Preheat oven to 375'.  Spray a muffin tin with cooking spray.

Brown beef & season with salt & pepper.  Drain.

Cut wonton wrappers into a circle shape using a biscuit cutter or the rim of a glass.  You can cut several at a time.  

Start layering your lasagna cupcakes.  Begin with a wonton wrapper & press into the bottom of 6 muffin tins.  Sprinkle a little Parmesan cheese, Ricotta cheese & mozzarella cheese.  Top with a little meat & marinara sauce.  Use around 1-2t of each ingredient, depending on your personal preference.

Repeat layers, ending with the marinara sauce.  Top with Parmesan & mozzarella.  

Bake for 18-20 minutes or until edges are brown.  Remove from the oven & let cool for 5 minutes.  To remove, use a knife to loosen the edges & then pop each cupcake out.

Garnish with basil & serve.

Cinnamon Roll Pulls

Well, I won't go as far as to call this healthy but it doesn't have any PHO or HFCS.  The hardest part was to find a bread loaf that didn't have either of those ingredients.  Macey's has a "scratch" bakery so you can find bread without PHO or HFCS if you look for it.  If you can't find any, you can always make the bread yourself. Krusteaz bread mix is okay to eat.   Just throw it into your bread machine & let it make your dough.  Then just form an oval loaf & toss it on the oven.  

The whole family loved this but I think next time I'll try it with regular bread instead of the sour dough that the recipe called for.  Either way, I think you'll really like this recipe.

Cinnamon Roll Pulls

  • 1 unsliced round loaf sourdough bread
  • 1/2c butter, softened
  • 1/4c powdered sugar
  • 1/4 cup honey
  • 1 tsp pure vanilla extract
  • 1 cup sugar
  • 1 1/4 tsp cinnamon
  • 1 cup powdered sugar
  • 1-2 Tbsp milk

Preheat oven to 350'

To make Vanilla Honey Butter:  Whip butter & 1/4c powdered sugar together until smooth; stir in honey & vanilla.  Set aside.

Cut the bread lengthwise into 1/2" slices, without cutting through the bottom crust.  Spread the Vanilla Honey Butter between the slices.  Rotate the bread 90' & slice the bread again into 1/2" pieces, without cutting through the bottom crust.  Spread more Vanilla Honey butter between the new cuts.  This doesn't need to be perfect - just make sure there is a lot of vanilla butter between all the cuts.

Combine Sugar & Cinnamon.  Generously sprinkle between all the cuts.

Wrap in foil; place on a baking sheet.  Bake at 350' for 25-30 mins or until bread is warm.  Unwrap cinnamon bread & place on a serving platter.  

Combine powdered sugar & milk - adding milk until you get the consistency desired.  Drizzle icing over bread & serve immediately.

Spaghetti Squash Lasagna

It is so rare & wonderful to sit down for dinner & not have any of my 3 kids cry over dinner.  My 1yr old ate 3 large helpings of this lasagna, my 3yr old ate most of his helping & my 6yr old, who is extremely picky, loved it! 

Spaghetti Squash Lasagna

Preheat oven to 375'.

Spray the bottom of a 9x13 baking dish with cooking spray.

Ladle 1/2 the marinara sauce onto the bottom of the dish.  Top with a layer of the spaghetti squash.  Spread evenly.  Next, Spread an even layer of cottage cheese.  Sprinkle 4t of Parmesan cheese an 3oz mozzarella over the cottage cheese.  Add the remaining sauce, Parmesan cheese & mozzarella cheese.  

Cover with foil & bake for about 30 mins or until cheese is melted & the edges are bubbly.  Uncover, and cook about 5 more minutes.

Roasted Spaghetti Squash

I absolutely LOVE spaghetti squash.  By roasting it with nothing more than a little salt & pepper you get this sweet, buttery flavor that goes great in so many dishes or can be eaten right out of the skin.

Roasted Spaghetti Squash

Servings: 6   Size: 1c   Old Points: 0 pts    Points+: 1 pts
Calories: 41.9   Fat: 0.4g   Protein: 1.0g   Carb: 10.0g   Fiber: 2.2g
Sugar: 3.9g   Sodium: 27.9mg

  • 1 large, ripe spaghetti squash
  • salt & pepper

Cut the squash in half lengthwise, scoop out seeds & fibers with a spoon.  Place on baking sheet, cut side up, & sprinkle with salt & pepper.

Bake at 350' for about an hour or until skin gives a little and the inside is tender.  Remove from the oven & allow to cool for 10 minutes.

Using a fork, scrape out the inside a little at a time; it will separate into spaghetti like strands.  

Place in a serving dish & serve hot.

Quick & Easy Marinara Sauce

I went searching for a Marinara recipe that I could use to replace the store bought stuff.  I figured that any decent recipe would have to simmer all day & ultimately take up a lot of time to make.  I was found this recipe on (one of my favorite sites).  It is fast & simple to make, very healthy and delicious.  Since the first time I made it, I've refused to go back to any store bought pasta sauce.  From scratch tastes so much better & the fact that it is so quick to make is a big plus.

Quick Marinara Sauce

Servings: 6   Serving Size: 1/2c   Old Points: 1pt   Points+: 1pt
Calories: 51.5   Fat: 0.8   Fiber: 1.1   Protein: 0.1g

  • 1t olive oil
  • 2 cloves garlic, smashed & chopped
  • 28oz can crushed tomatoes
  • 1 small bay leaf
  • 1t oregano
  • 2T fresh basil, chopped
  • salt & pepper, to taste
In a medium pot, heat olive oil over medium heat.  Add garlic and saute until golden, being careful not to burn.

Add crushed tomatoes, salt, pepper, oregano & bay leaf.  Stir and reduce heat to low.  Cover and let simmer about 15 - 20 minutes.  remove from heat & add fresh basil.  (don't add the basil til the very end or it'll become bitter).

Monday, September 19, 2011

Chicken Rollatini with Prosciutto and Cheese

These roll-ups were really easy to make & my family loved them.  They aren't big so you'll want to eat at least two.  We used smoked ham, thinly sliced, from the deli.  It tasted great & was a lot cheaper than prosciutto.  

Chicken Rollatini

Servings: 8 • Serving Size: 1 chicken • Old Points: 4 pts • Points+: 4 pts
Calories: 168.6 • Fat: 6.4 g • Protein: 22.1 g • Carb: 4.6 g • Fiber: 0.7 g  Sugar: 0.0 g

  • 8 thin chicken cutlets, 3 oz each
  • 4 (2.8 oz) slices thin lean prosciutto, sliced in half
  • 4 slices Sargento reduced fat provolone or mozzarella, sliced in half
  • 1/2 cup whole wheat Italian seasoned breadcrumbs
  • 1/4 cup Romano cheese (or parmesan)
  • 1 lemon, juice of
  • 1 tbsp olive oil
  • fresh pepper
  • 1/4 red onion, sliced
  • olive oil non-stick spray

Wash and dry cutlets well with paper towels. Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.

Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well. Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese and a few chunks red onion on one side of the chicken cutlet.  

Roll and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, top with remaining crumbs and spray lightly with oil.

Bake 25 - 30 minutes. Serve immediately! 

Sunday, August 14, 2011

Alphabetical List & Links to Recipes

Antipasto Pizza
Apple Cider Syrup
Apple Fritter Cake
Angel Hair with Zucchini & Tomatoes
Artichoke Dip with Fresh Herbs
Asian Peanut Noodles with Chicken – Lightened Up
Autumn Penne Pasta with Sauteed Brussels Sprouts
Bacon-Jalapeno Cheeseball
Baked Churros
Baked Creamy Chicken Taquitos
Baked Mozzarella Sticks
Baked Penne with Chicken, Broccoli and Smoked Mozzarella
Baked Potato Soup
Baked Salmon
Beef & Broccoli Stir-fry
Best Dang Beef Pot Roast
Black Bean & Corn Salsa Chicken Tacos
Blackberry Lime Bars
Broccoli Cheese Soup
Broiled Tilapia with Garlic
Buttercream Frosting
Cajun Seasoning Blend
Cheesy Jalapeno Popper Baked Stuffed Chicken
Cheesy Zucchini Enchiladas
Cherry Chocolate Chip Cookie Bars
Chicken Caesar Salad Tacos
Chicken Chimichangas
Chicken Cordon Bleu Casserole
Chicken Enchiladas
Chicken Enchilada Soup
Chicken Fajita Seasoning
Chicken Marsala
Chicken Rollatini with Prosciutto and Cheese
Chicken Tetrazzini
Chicken & White Bean Stuffed Peppers
Chile Colorado Burritos
Chocolate Cake
Cilantro Lime Rice
Cilantro Lime Shrimp
Cilantro Lime Shrimp Tacos
Cinnamon Roll Pulls
Construction Tape Cake
Creamy Bacon Carbonara
Creamy Chicken and Roasted Red Pepper Pasta
Creamy Green Chili Chicken Enchiladas
Creme Brulee French Toast
Crockpot Santa Fe Chicken
Crockpot Honey Bourbon Chicken
Easy Chicken Quesadilla
Eel Sauce
Filetto di Pomodoro
French Onion Soup
Garlicky Green Beans with Mushrooms
Glazed Spice Muffins
Greek Salsa Chicken
Green Monster Smoothie
Herb Grilled Salmon
Herb-Roasted Chicken
Hot Mulled Apple Cider
Lasagna Cupcakes
Lasagna Soup
Lightened up Eggplant Parmesan
Low Fat Alfredo Sauce
Marinara Sauce, Quick & Easy
Mexican Stuffed Shells
Miso Soup
Mushroom Pasta Sauce
New York Cheesecake
Old Fashioned Pancakes
Parmesan Chicken
Pasta Primavera
Philly Cheesesteak Stuffed Peppers
Philly Roll
Pizza Bites
Ponzu Sauce
Pumpkin Rolls
Quinoa Patties
Raw Oatmeal
Restaurant Style Salsa
Roasted New Potatoes
Roasted Root Vegetables
Roasted Spaghetti Squash
Samurai Roll
Sauteed Asparagus with Mushrooms
Sesame Chicken
Shredded Beef Tacos
Shrimp Quesadillas with Tomato Avocado Salsa
Shrimp and Zucchini with Bowties in Light Tomato Sauce
Slow-Cooker Chicken Fajitas
Spaghetti Squash Lasagna
Spaghetti with Shrimp, Artichokes & Feta
Spicy Mayo
Sticky Rice
Sunset Roll
Swedish Meatballs
Sweet Barbacoa Pork Salad
Sweet & Spicy Bacon Chicken
Tomato Basil Pizza
Tomato Cream Pasta
Tuna Noodle Casserole
Turkey Chili Taco Soup
Turkey Parmigiana Burgers
Vanilla Honey Butter
Vegas Roll
Veggie Omelet
White (Almond) Cake
Zucchini Lasagna

Herb grilled Salmon

I've just started using Bountiful Baskets.  I'm getting so much great produce that I'm having to add a lot to my menus just so that I can use it all up.  This meal turned out great!  I served the Herb Grilled Salmon along with Sauteed Asparagus with Mushrooms, Roasted New Potatoes & a Romain salad.  

Herb Grilled Salmon

  • 1/4c oil
  • 2T fresh Parsley
  • 3T fresh Thyme
  • 3T fresh Rosemary
  • 1 clove garlic, minced
  • 4 Salmon Fillets
  • 1 lemon, juiced

Preheat grill for a medium heat.  In a shallow dish, mix the first 5 ingredients.  Place salmon in the dish and turn to coat.  Squeeze lemon juice all over the fish.

Marinade for 30 min 

Cook on grill 8-10mins, turning once.  Fish is done when it flakes easily with a fork

Sauteed Asparagus with Mushrooms

I love this recipe.  The soy sauce is a nice addition to this dish & isn't overpowering at all.  I have to say, though, that this recipe is not made with exact measurements.  I'll try to list the amounts that I used but use as much or as little as your tastes would like.

Sauteed Asparagus with Mushrooms

  • 1T oil
  • 1 bunch asparagus, tough ends snapped off
  • 1/4 onion, chopped
  • 4-5 mushrooms, sliced
  • 1 clove garlic
  • a few splashes of soy sauce

Boil the asparagus for 3-4 minutes, drain.  In a frying pan, sautee onions, garlic, & mushrooms.  Add asparagus & cook a few minutes longer.  Add a few splashes of soy sauce & cook til heated.  Serve immediately.

Recipe by Sharon Lender

Roasted New Potatoes

This recipe was an easy & delicious way to make potatoes.  They tasted "fancy" but all three of my kids still liked them.

Roasted New Potatoes

  • 1 1/2lb potatoes, quartered
  • 2T olive oil
  • 2 cloves garlic, minced
  • 1t fresh Rosemary, chopped
  • 1t fresh Thyme, chopped
  • 1/2t salt
  • 1/8t pepper

Combine all ingredients in a plastic bag; toss to coat.  Pour into a greased 9x13 baking dish.  Bake, uncovered @ 450 for 35mins or until potatoes are tender.

Lightened up Eggplant Parmesan

I've never tried eggplant before so I can't compare this lightened version to the original Eggplant Parmesan but we really liked this recipe.  The eggplant had a very mild flavor & the texture was similar to a very large mushroom.

Lighter Eggplant Parmesan
Servings: 8 servings \ Time: 60 minutes \ Old Points: 6 pts \ Points+: 8pts
Calories: 265.3 \ Fat: 12.4g \ Protein: 14.1g \ Carbs: 35.4g \ Fiber: 4.4g

  • 1 large eggplant (2 lbs)
  • 1 tbsp olive oil
  • 12 oz fat free ricotta
  • 1/4 cup + 2 tbsp  Romano
  • 1/4 cup fresh parsley, chopped
  • 1 medium egg
  • 2 cups reduced fat mozzarella
  • 3 cups homemade tomato sauce
  • salt

Start by making the sauce if you don't have any already made. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture.

Preheat oven to 450°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.

In a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.

In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce and the mozzarella cheese and the remaining grated cheese.

Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting.

Friday, July 29, 2011

Parmesan Chicken

This is a meal I serve when I'm not really in the mood to cook.  I don't have to spend a lot of time in the kitchen & my family still gets a delicious home-cooked meal.

  • 1/2c grated Parmesan cheese
  • 6 boneless chicken breast halves
  • 1 envelope Italian salad dressing mix
  • 1/2t garlic powder
Preheat oven to 400'.  Mix cheese, garlic & dressing mix in a bowl.  Moisten chicken with water, then coat with the cheese mixture.  Place in a 13x9 baking dish.  Top with additional cheese mixture.  Bake at 400' for 20-25 mins or until juices run clear.

Recipe from Zandra Wansgard (Pheasant Point 2nd ward)

Chicken Tetrazzini

This is one of my family's favorite recipes.  It makes me so happy when I find a meal that all 3 of my kids will eat.

  • 3T margarine
  • 1 medium onion, chopped
  • 2C cooked chicken, cubed
  • 6oz uncooked spaghetti
  • 1t salt
  • 1/4t pepper
  • 1can cream of chicken soup (Campbell's Heart Healthy)
  • 2 1/2c chicken broth (Swanson's)
  • 2c fresh mushrooms, sliced
  • 1/2c grated Parmesan cheese
  • paprika to taste
Melt margarine in a skillet.  Add celery & onion & cook until vegetables are clear.  Layer chicken over the vegetables.  Layer dry spaghetti over the chicken.  Spaghetti can be broken into smaller pieces or most types of pasta can be used.  

Add salt, pepper, cream of chicken soup & chicken broth, making sure spaghetti is moistened.  Layer on the mushrooms & parmesan cheese.  Sprinkle paprika over top of all ingredients.

I add extra mushrooms.  It may look like a lot but once they cook down
it doesn't look like too much.

Cover & simmer for 20 mins.  

*Note:  Make sure you don't boil it.  If you do, the cheese will sink to the bottom & make a burn layer underneath.*

Serve with additional Parmesan cheese.

Recipe from the kitchen of Stephanie Turner

Sunday, July 3, 2011

Vegas Roll

I love this roll with it's warm cream cheese.  It's a nice contrast to serve along side traditional cold sushi rolls.  This is another roll that would be good for "first timers" since the salmon is cooked.

Vegas Roll
  • salmon, cut into a strip about 1/4" x 1/4"
  • crab, cut into a strip about 1/4" x 1/4"
  • avocado, sliced thin
  • cream cheese, cut into a strip about 1/4" x 1/4"
  • tempura batter, made per package directions
  • spicy mayo
  • eel sauce
  • sticky rice
  • 1/2 sheet nori
Start by putting the rice on the outside of the roll.  For the inside, layer salmon, crab, avocado & cream cheese.  Roll.  Dip into the tempura batter & deep fry.  Slice & drizzle top with spicy mayo & eel sauce.