Friday, April 23, 2010

Snicker Apple Salad

This is my low fat version of this yummy favorite dessert. It's a great salad to bring along for all those yummy cookouts coming up this summer. I like to mix up the apples I use. I usually use granny smith and red delicious.

6 medium apples of any kind cut into bite size pieces.
1 pack of full size snickers bars (6pack) or Milky Way if someone can't have nuts.
1 container fat free cool whip
1 package instant sugar free vanilla pudding
1 cup skim milk

1. Mix milk and pudding together and place in fridge.
2. Cut up the apples and snickers (milky way) into bit size pieces and combine in a large bowl.
3. Mix pudding with container of cool whip and pour on top of apples.
4. Mix until thoroughly combined.
5. Chill for a few hours before serving.

Makes about 16, 1/2 cup servings.

Wednesday, April 21, 2010

Individual Pizza Meatloaves

These were extremely yummy and delicious. The girls just gobbled them up.

1lb 93/7 lean ground beef or turkey
1lb mild pork sausage
1.5 cups Pepperidge farm herb season stuffing
3/4 cups pizza sauce
2 eggs beaten
4 sticks of string cheese cut in half

1. Pre-heat oven to 400F
2. Mix together all ingredients minus the sting cheese.
3. Form into 8 mini loaves with 1/2 a piece of string cheese in the center of each.
4. Place in a greased 9x13 baking dish. Brush with extra pizza sauce if needed.
5. Bake for 30-35 minutes until meat is cooked through.

Makes 8 servings

Beef Stroganoff

This is one of my signature dishes. Such great comfort food.

1 lb beef stew meat cut into bite size pieces
1 package sliced baby bella mushrooms
ground black pepper
garlic powder
onion powder
2 oz reduced fat cream cheese
1/4 cup fat free sour cream
1/8-1/4 cup skim milk
1 can 98% fat free cream of mushroom soup
Splash of cooking sherry
8oz uncooked egg noodles

1. Cook egg noodles as directed on package.
2. Brown stew meat and mushrooms in a large skillet. Sprinkle with black pepper, garlic powder, and onion powder (however much looks good). Be careful not to overcook the meat or it gets chewey. I like mine still pink in the center.
3. When meat and mushrooms are brown add cream cheese, sour cream, milk, soup, and a splash of cooking sherry. Stir together and simmer on low until the noodles are finished cooking. About 10 minutes.
4. Drain noodles and place in large bowl. Pour beef mixture on top and serve.

Makes 4 servings

Friday, April 16, 2010

Chicken Parmesan Bundles

These are a lot like the taco dip stuffed chicken I posted awhile ago. You can find that recipe here: . However I made these last night and decided to stuff them a little bit differently and it worked very very well and was much easier than trying to pound the chicken thin and roll it up.

4 oz. reduced fat Cream Cheese, softened
1/2 pkg. (10 oz.) frozen chopped spinach, thawed, well drained (press as much water out as you can)
1 cups shredded Mozzarella Cheese or reduced fat cojack
6 Tbsp. Shredded Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 egg
10 RITZ Crackers, crushed (about 1/2 cup) or 1/2 cup Cornflake Crumbs

HEAT oven to 375ºF.

SLICE a pocket in the thickest side of each chicken breast being careful not to slice all the way through.

MIX cream cheese, spinach, 1 cup shredded cheese and 3 Tbsp. Parmesan until well blended.

STUFF each chicken breast with equal amounts of the cheese/spinach mixture.

BEAT egg in shallow dish. Crush crackers and place in separate dish. Dip chicken in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Sprinkle the remaining Parmesan cheese on top.

BAKE 30 min. or until chicken is done (165ºF).

Makes 6 servings.

Wednesday, April 14, 2010

Bruschetta Pork Chops

4 boneless pork chops -- about 1 pound
1 pkt. SHAKE 'N BAKE Original Pork Seasoned Coating Mix
1 large tomato, chopped
1/4 cup Greek Vinaigrette or Fat Free Italian Dressing
1/2 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

HEAT grill to 425ºF. Coat chops with coating mix as directed on package.

GRILL 10 min. or until chops are done (160ºF). Meanwhile, combine tomatoes and dressing.

TOP chops with tomato mixture and cheese. Grill 5 min. or until cheese is melted.

Makes 4 servings

Honey Spice-Rubbed Pork Tenderloin

1 pork tenderloin (1-1.5 lb.)
1/4 cup Fat Free Catalina Dressing
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. dried thyme leaves
2 Tbsp. honey

HEAT oven to 425ºF.

dressing and honey and brush meat until coated. Set aside the rest.

MIX dry ingredients; rub onto meat. Place in pan.

25 min. or until meat is done (160ºF), brushing with dressing mixture every 10 minutes or so.

REMOVE meat from oven; cover with foil. Let stand 5 min. before slicing.

*Can also marinate pork in the dressing/honey mixture in the fridge overnight and then rub with spice before baking.

**Also very delicious on the grill.

Makes approximately 4 servings.

Tuesday, April 13, 2010

Creamy Potato Salad

This is one of the best home made potato salad recipes I've come across. There is some debate in our household between my husband and I on what it needs. I say it needs diced dill pickles, he says it needs diced onions. I'll list both in the recipe and let you decide for yourself. And yes it is very good without either onions or pickles.

3 lbs red potatoes peeled
4 stalks celery diced
1/2 cup light mayo
1/2 cup light miracle whip
1 Tbsp yellow mustard
1 Tbsp white vinegar
8 hard boiled eggs
salt and pepper to taste

1/2 cup diced onion (optional)
1/2 cup diced dill pickles (optional)

Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.

Mix mayo, miracle whip, vinegar, mustard, salt and pepper in large glass or plastic bowl.

Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Makes about 15-20 1/2 cup servings. Great for a large gathering.

Monday, April 12, 2010

Chicken Mushroom Supreme

This is a great dish served over egg noddles, or just by itself with stuffing on the side.

8oz sliced mushrooms (portabello or white button work just fine)
1 Tbsp. olive oil
1 Tbsp butter
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup chicken broth
1/4 cup dry white wine
4 oz. reduced fat Cream Cheese, cubed
1 tsp. dried tarragon

COOK and stir mushrooms in 1 Tbsp. melted butter in large skillet on medium heat 2 to 3 min. or until lightly browned. Spoon to one side of skillet.

ADD remaining oil and chicken to other side of skillet; cook chicken 5 to 6 min. on each side or until done (165°F). Transfer chicken to platter; cover to keep warm.

POUR broth and wine into skillet with mushrooms; stir and cook 3 min. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly with whisk. Stir in tarragon. Pour over chicken.

Crab Topped Tilapia

Don't be scared by all the ingredients, this is actually a very easy and delicious recipe to make. The flavors were just amazing.

4 tilapia fillets (5 ounces each) -- thawed if frozen
1/4 teaspoon pepper
1/8 teaspoon salt
1/3 cup finely chopped celery
2 tablespoons finely chopped onion
1 garlic clove, minced
2-1/2 teaspoons butter, melted, divided
2 teaspoons all-purpose flour
1/8 teaspoon dried thyme
1/4 cup fat-free milk
1-1/2 teaspoons lemon juice
3/4 teaspoon Worcestershire sauce
Dash hot pepper sauce
1/4 cup reduced-fat mayonnaise
1 pouch (6 ounces) premium crabmeat, drained
4 tablespoons seasoned bread crumbs, divided


Sprinkle tilapia with pepper and salt. Place in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.

In a small nonstick skillet coated with cooking spray, cook the celery, onion and garlic in 2 teaspoons butter until tender. Stir in flour and thyme until blended.

Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, Worcestershire sauce and hot pepper sauce.

Remove from the heat; stir in mayonnaise until blended. Stir in crab and 3 tablespoons bread crumbs.

Spoon onto fillets. Toss remaining bread crumbs and butter; sprinkle over crab mixture.

Cover and bake at 350° for 18 minutes. Uncover; bake 5-10 minutes longer or until fish flakes easily with a fork. Yield: 4 servings.

Tuesday, April 6, 2010

Philly Cheese and Ground Beef Casserole

Such a great recipe. I think the biscuits are really what makes this dish.

lb 93/7 lean ground beef
1package (8 oz) sliced mushrooms
1teaspoon salt
1/2teaspoon pepper
8slices (1 oz each) provolone cheese
2tablespoons butter or margarine
large onions, halved and thinly sliced into wedges
medium red bell peppers, cut into strips
2cloves garlic, finely chopped
1can (16.3 oz) Pillsbury® Grands!® Homestyle original biscuits

Heat oven to 350°F. Spray 11x7-inch baking dish with cooking spray.

In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain. Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed.

Meanwhile in a separate skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.

Separate dough into 8 biscuits. On lightly floured surface, pat biscuits into 5-inch circles. Arrange biscuits over vegetable mixture.

Bake 20 minutes or until biscuits are golden brown on top.

Makes 8 servings

Lemon-Strawberry Mousse Squares

I made this dessert for Easter this year and it was a huge hit. Very simple and easy also.

48 NILLA Wafers, divided
3/4 cup boiling water
1 pkg. (3 oz.) Sugar Free JELL-O Lemon Flavor Gelatin
1 cup ice cubes
1 pkg. (8 oz.) 1/3 less fat Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) Fat Free COOL WHIP Whipped Topping, thawed, divided
1/3 cup strawberry preserves
1-1/2 cups fresh or frozen strawberries sprinkled with 2tsp sugar

STAND 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted.

BEAT next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP.

POUR half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.

REFRIGERATE 4 hours or until firm. Invert dessert onto plate; top with remaining COOL WHIP and fruit.

Makes 16 Servings

Seafood Enchiladas

I was looking for new recipes for lent and came across this dish. These are phenomenal. I love them so much and they are actually easier than they look to make.

Original Recipe:

2tablespoons butter or margarine
1medium onion, chopped (1/2 cup)
2cloves garlic, finely chopped
3tablespoons Gold Medal® all-purpose flour
1 3/4cups chicken broth (from 32-oz carton)
1container (8 oz) fat free sour cream
2cups reduced fat shredded Mexican cheese blend (8 oz)
1can (4.5 oz) chopped green chiles, undrained
cans (6 oz each) crabmeat, drained, rinsed
1package (8 oz) frozen cooked peeled shrimp, thawed
1package flour tortillas for burritos (8 tortillas)

Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.

In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13x9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.

Cover and bake for 30-35 minutes until hot and bubbly.

Makes 8 servings.

Slow Cooker Balsamic Beef Sandwiches

This has quickly become one of my most favorite recipes and it's so incredibly easy.

2-3lb chuck roast
1 onion sliced into rings
3/4 cup balsamic and red wine vinaigrette dressing (I prefer the Eat Smart Brand)
italian seasoning

1. Spray the inside of the crock pot with cooking spray.
2. Layer the rings of onion on the bottom.
3. Coast the roast with salt, pepper, and italian seasoning and place on top of onions.
4. Add the balsamic dressing.
5. Cook on low for 8-10 hours.
6. Shred and serve on buns.