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.

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

Directions:

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.

Philly Cheese and Ground Beef Casserole

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

1	lb 93/7 lean ground beef
1	package (8 oz) sliced mushrooms
1	teaspoon salt
1/2	teaspoon pepper
8	slices (1 oz each) provolone cheese
2	tablespoons butter or margarine
1	large onions, halved and thinly sliced into wedges
1	medium red bell peppers, cut into strips
2	cloves garlic, finely chopped
1	can (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: http://www.bettycrocker.com/recipes/seafood-enchiladas/52ca4d1f-45df-41aa-b050-c37717e997a4

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

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.