Scalloped Carrots

Here's a good side dish for all your holiday dinners. It goes great with beef, pork, chicken, or turkey.

1 1/2 lbs carrots
1/2 c onion
2 Tbsp butter
2 Tbsp flour
1 c milk
4-5 oz. Velveeta
1 1/2 c stuffing mix
salt
pepper
celery salt

Cook carrots in boiling water. Drain. In saucepan saute onion in butter. Stir in flour and seasons. Add milk and stir til bubbly. Stir in Velveeta until melted and smooth. Add carrots and transfer to casserole dish. Top with stuffing. Bake at 350 for 30 minutes.

Sweet and Sour Citrus Chicken

This is a great change from plain old BBQ chicken.

2 garlic cloves, minced
2 tbsp balsamic vinegar
juice of 1/2 lime
juice of 1/2 lemon
1/3 c brown sugar
2 tbsp dijon mustard
1/3 c honey
1 tsp salt
1/2 tsp black pepper
4 tbsp olive oil
4 chicken breasts

Whisk together all ingredients except olive oil and chicken. Slowly add olive oil. Reserve some sauce for dipping. Add chicken and marinade for at least 2 hours. Grill.

Crock Pot Beef Stew

It is fall! Or at least the calendar says it is. Mid October and it is 81 degrees out now! I love stews and soups in the fall. This is another great Joanna Lund recipe which comes about to about 4 points per serving. Great with a good crusty whole grain bread.

16 oz lean round steak
1 lb baby carrots
1 c chopped onion
1 1/2 c chopped celery
2 c diced raw potato
1 c frozen peas
1 can Healthy Request tomato soup
8 oz can cream corn
2 tsp grill seasoning

In crock pot combine meat, carrots, onion, celery, potatoes, and peas. In a small bowl mix soup, corn, and seasonings. Stir into the meat mixture. Cover and cook on low for 8 hours.

Polish Sausage Sandwiches

When Tim and I were first married I worked at a bridal shop. You would think that would be a fun job. Um, not so much. I lived in an episode of Bridezillas. The one bright spot was my co-worker Tonya. She and I both loved to cook and soon spent our "free" time swapping recipes. I have lost touch with Tonya over the years but this is one of her recipes that I still use A LOT!

10-12 Kaiser rolls
2 c shredded mozzarella
1/2 can cream of mushroom soup
large polish sausage

Preheat oven to 350. Chop sausage in food processor. Mix with cheese and just enough soup to "glue" it together. Spread filling on rolls and wrap in foil. Bake 30 minutes.

Toffee Treasure Cake

Remember that scene in "My Big Fat Greek Wedding" where the mother in law bring a bundt cake and the Greek family had never seen one before? I love the way she says "BoooondT! cake" This is a bundt cake. I normally do not bake. Too much work and too much precision for my liking. This cake is about the only thing I bake from scratch.

1 tsp cinnamon
1/4 c sugar
6 Heath candy bars
2 c flour
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 c unsalted butter
1 c sugar
2 eggs
8 oz sour cream
1/4 c butter, melted

Preheat oven to 325. Grease and flour bundt pan. Combine cinnamon and 1/4 c sugar and set aside. Smash Heath bars and set aside. Sift flour, baking powder, baking soda, and salt. Add butter and mix til crumbly. Add sugar, eggs, and sour cream. Blend well. Spoon 1/2 batter into bundt pan. Top with 1/2 the cinnamon sugar and 1/2 the candy. Repeat layers. Pour melted butter over the top. Bake 45-50 minutes. Invert and sprinkle with powdered sugar.

Sonora Chicken Casserole

So many of my friends hate casseroles. I love 'em. Easy and cheap. Warm and filling. This one is like a cheesy chicken burrito.

3 c cooked shredded chicken
10 tortillas, corn or flour
15 oz can chili
can of cream of chicken
can of cream of mushroom
1/2 c salsa
1/3 c milk
1/3 c onion
8 oz cheddar jack cheese

Preheat oven to 350. Layer 1/2 chicken and 1/2 tortilla pieces. Combine chili, soups, salsa, milk and onion. Spoon 1/2 sauce over tortillas. Sprinkle with cheese. Repeat layers ending with cheese. Bake 40-45 minutes. Let stand 10 minutes before serving.

Herbed Chicken and Mushroom

If you love fungus as much as we do, this recipe is for you!

1 lb boneless, skinless chicken breasts
8-10 oz sliced mushrooms
1/4 c white wine
1/4 c chicken broth
1/4 tsp thyme
1/4 tsp tarragon
1/4 tsp marjoram
1/2 tsp garlic powder

Saute chicken with in butter or olive oil. Set aside. Add more butter to skillet and saute mushrooms. Add wine, broth, and spices. Simmer 3-5 minutes. Add chicken and simmer another 5-10 minutes.

Chocolate Chip Cream Cheese Squares

This is one of those recipes that everyone thinks is really complicated. I have made them and the taste and look like you slaved for days. Love that! So next time you have to bring cookies or bars somewhere, try this one. Cheap and easy~kinda like me. :-)

2 8oz. pkgs cream cheese
1/2 c sugar
2 1/2 tsp vanilla
2 eggs
2 tubes of chocolate chip cookie dough

Freeze cookie dough for 30-45 minutes before starting. Combine cream cheese, sugar, vanilla, and eggs til smooth. Press one tube of cookie dough into 13x9 pan. Pour cream cheese mixture over the top. Slice cookie dough into slices and then into fourths. Flatten slightly and place on top of cream cheese mixture. Bake 30-35 minutes at 350. Chill for at least one hour before cutting.

Kansas City BBQ RIbs

We are big fans of BBQ here at our house. Real BBQ~not the sloppy joe like things that Dutch folks around here call BBQ. There is always much debate about BBQ. Wet or dry? Memphis or Carolina? Patio or Charlie Robinsons? Well, this is about the best recipe I have found for making them yourself. Tasty enough with minimal work.

3 racks baby back ribs
1 onion
1 orange
1 Tbsp whole peppercorns
1 Tbsp coriander

Place all ingredients in sauce pan with just enough water to cover. Heat to boiling. Reduce heat and simmer 50-60 minutes, until ribs are fork tender.

SAUCE
3 Tbsp butter
1 onion, finely chopped
4 garlic cloves, minced
15 oz tomato sauce
1/4 c cider vinegar
1/4 c packed brown sugar
salt and pepper

Melt butter, add onion and garlic. Saute til soft. Add remaining ingredients and heat til boiling. Reduce heat and simmer til thick.

Grill ribs 8-10 minutes. Flip and grill 5-10 more. Baste with sauce.

WW Zero Point Veggie Soup

2/3c. sliced carrot
1/2c. diced onion
2 minced galic cloves
3 c. fat free broth
1 1/2 c diced cabage
1/2 c. green beans
1tbspn tomato paste
1/2 tsp each of dried basil, oregano and salt
1/2c diced zucchini

Saute in non-stick pan in order listed until onions and carrots are soft then simmer everything for a few minutes.

I like to add bok choy (chinese cabbage) instead of the regular cabbage just to change it up a bit. You can use almost any vegetables in season.

Makes 4 1c. servings

Chunky Veggie Dip

16 oz FF cottage cheese
1 med celery stalk
1 med carrot
1 med red pepper
1/4 c chopped shallots
few shots of hot sauce
dash fresh ground blk pepper

Chop veggies. Mix all together and season to taste. Serve with whole wheat cracker or more veggies.

8 servings~1 WW point each

Creamy Chicken Burritos

Do you ever pull recipes out of magazines at the doctor's office? Do you ask the receptionist if it's OK? Yes to both. This is one I pulled from Midwest Living at one of my zillion OB appts. in the past 9 years. I added the roasted red peppers for zip.

2 c cooked, chopped chicken
8 oz Mexican blend cheese
15 oz cream corn
15 oz refried beans
chili powder
tortillas
12 oz roasted red peppers

Combine chicken, cheese, corn, and chili powder. Spread beans into tortillas and top with chicken mixture. Roll up and place in 13x9 pan. Top with drained peppers. Cover and bake 40-50 minutes at 350.

Gi Gi's Taco Dip

Here it is. Grandma's famous taco dip. It is awesome.

15 oz refried beans
8 oz cream cheese
taco seasoning mix
8 oz sour cream
2 Tbsp lemon juice
chopped onion
16 oz salsa
small can olives
8 oz cheddar

Mash beans on a platter. Mix next 4 ingredients. Spread over beans. Top with remaining ingredients. Serve with tortilla chips.

Raspberry Brownie Ice Cream Cake

This is a twist on a recipe I found in a magazine years ago. We love brownies and ice cream so I combined two different things to come up with this. A great alternative to traditional birthday cake!

2 18oz pkgs brownie mix
1 pint chocolate ice cream, softened
1 c seedless raspberry jam
1 10 jar of hot fudge sauce

Prepare brownies according to directions for cakelike brownies. Line 2 13x9 pans with heavy foil. Spray with Pam. Divide batter between 2 pans and bake for 25 minutes. Cool completely.

Spread softened ice cream on top of one pan of brownies. Freeze until firm. Spread jam over ice cream. Invert second brownie on top. Spread fudge sauce over the top. Freeze at least 3 hours or overnight. Using foil, pull from the pan. Slice and dust with powdered sugar.

Chili Joes

These are a different twist on sloppy joes or what the Dutch folk call BBQ. These are a great way to add veggies to your kids diet.

1 lb ground sirloin
15 oz can kidney beans
10 oz tomato soup
1 c celery
1/2 c green pepper
1/2 c onion
1/4 c ketchup
1 T brown sugar
1 T chili powder
salt and pepper
dash cayenne
dash garlic salt

Brown ground sirloin with celery, onion, and green pepper. Drain and rinse in HOT water to remove fat. Add remaining ingredients and combine. Reduce heat and simmer 30-40 minutes. Serve on buns with potato chips. Freezes well.

Fish Tacos

Every time someone in our house asks the age-old question "What's for supper?", Tim responds with "Fish tacos." Heck, he uses it for a response to ANY question.

"What do you want for your birthday?"

"Fish tacos."

"What did so-and-so give you for that job?"

"Fish tacos."

"What should we give so-and-so for a wedding gift?"

"Fish tacos."

You get the point. So I decided I needed a good recipe for fish tacos. I couldn't find one that sounded good and was also sorta healthy. So I made up my own tonight. They turned out awesome. Even Amelia scarfed 'em back. I also "invented" a low point rice and beans side.

FISH TACOS

1 box of Gortons Garlic and Herb Fish Fillets
flour or corn tortillas
broccoli slaw
1/2 c of Newman's Own Light Lime Vinagrette

Bake fish according to pkg. directions. Toss broccoli slaw with dressing. Slice each fish fillet in half the long way. Place one fish fillet (two halves) on a tortilla. Top with slaw.

RICE AND BEANS

1 c brown rice, cooked
1 can pinto beans, drained
3/4 c salsa

Warm beans. Add salsa til cooked through. Stir into rice.

That's it. AWESOME and loaded with fiber.

Italian Beef Sandwiches

I have tried lots of variations of this recipie and this the best one.

3-4 lb boneless roast
3 Tbsp basil
3 Tbsp oregano
1 can beef broth
1 envelope onion soup mix

Place roast in crock pot. Combine basil, oregano, and broth. Pour over roast. Top with soup mix. Cover and cook on low 7-8 hours. Shred with fork and return to crockpot. Serve on hard rolls with onions and peppers and provolone cheese. This freezes very well.

Chocolate Double Crunchers

These are just yummy. This recipe only makes 24 cookies so double it if you are feeding a crowd.

1/2 c butter
1/2 c sugar
1/2 c brown sugar
1 egg
1/2 tsp vanilla
1 c flour
1/2 tsp baking soda
1/4 tsp salt
1 c oats
1 c cornflakes
1/2 c shredded coconut

Preheat oven to 350. Combine flour, baking soda, and salt. Set aside. Cream butter and sugars. Add egg and vanilla. Add flour mixture to creamed mix. Add oats, cornflakes and coconut. Shape into 1 inches balls and flatten slightly. Bake 8 minutes. Let sit on cookie sheet 1-2 minutes. Cool on wire rack.

FILLING
6 oz cream cheese
1 1/2 c powdered sugar
2 c chocolate chips~melted

Beat cream cheese and sugar. Add chocolate and mix well. Spread on cookies and make sandwiches. Store in the fridge.

Zesty Chicken Dip

This one is for Linda. This was one of the few recipies that my mom made. She was NOT a cook but she was what my dad called a "good food warmer." She didn't really like to cook but this dip was awesome. It is also great on a sandwich as a good alternative to tunafish.

6 oz cream cheese
8 oz can chicken
2 Tbsp yellow mustard
3 Tbsp sweet pickle juice
1 tsp Worchestershire
pinch onion powder
pinch celery seed
pinch dill

Beat cream cheese til smooth. Add chicken. Blend in mustard and pickle juice. Add seasonings. Chill overnight to blend flavors.

Chicken Breasts with Iowa Stuffing

I should probably call this "white meat chicken with Iowa stuffing" since my sister in law would not allow us to say "breast" for fear one of her sons would pick up on that word. We said it constantly to drive her nuts. We also enjoyed asking her to "please pass us a chicken boob."

This is also a low points meal. 4 points per serving. It freezes well and is easily doubled.

1 c chopped celery
1/2 c chopped onion
1 can Healthy Request Cream of Chicken
3/4 c frozen corn
1 1/2 c seasoned dry stuffing mix
4 boneless, skinless chicken breasts

Preheat oven to 350. Saute onions and celery in 1 Tbsp olive oil. Stir in soup, corn, and stuffing mix. Spread into 8x8 pan sprayed with Pam. In same skillet brown chicken breasts 3 minutes per side. Evenly arrange chicken on top of stuffing mixture. Cover and bake 25 minutes. Uncover and continue baking 10 minutes or until chicken is cooked through. Let stand 5 minutes before serving.

Pizza Pot Pie

I got this dish from a cookbook by author Joanna Lund. She makes great midwestern food for low WW points. This one is 4 points per serving.

1/2 lb ground sirloin
1 c chopped onion
1 c chopped green pepper
1 c mushrooms
15 oz. can pizza sauce
3/4 c FF sour cream
3/4 c low fat mozzarella
1 can reduced fat crescent rolls

Brown beef with onions, green pepper, and mushrooms. Drain. Stir in pizza sauce and heat through. Pour into sprayed 13x9 pan. Drop sour cream over the top. Top with mozzarella. Unroll crescent rolls on top. Lightly spray top with olive oil. Bake 350 for 30 minutes or until golden brown.

Serve with~green beans and salad.

Shredded Beef Tacos in the Crock Pot

2 lbs flank steak
15 oz can stewed tomatoes
1 cup chopped onion
apprx. 2 tsp cumin
apprx. 2 Tbsp chili powder

Place all in the crock pot. Cook on low for 8 hours. Shred beef and serve on tortilla with all the taco fixing.