Thursday, November 25, 2010



Monday, November 8, 2010

Slow Cooker Chicken Stew

I threw together a stew last night with ingredients I had around the house. It turned out quite tasty. The chicken gets nice and tender and pulls apart beautifully. My hubby said that it tastes like Thanksgiving in a pot. This picture doesn't do it justice!
Prep Time: 10 minutes
Cook Time: 7 hours
Servings: 4
2 boneless, skinless chicken breasts chopped into large bites (or leftover Thanksgiving turkey!)
3 large potatoes chopped into large bite-sized pieces
2 cans chicken broth
2 cans cream of mushroom soup
1/4 bag of frozen vegetables (about a 1/2 cup)
1. Toss all ingredients into slow cooker and set on high for 2 hours.
2. After 2 hours, decrease temp on slow cooker to low for remainder of cooking time.
3. Remove lid for last hour of cooking to thicken the stew.
4. Enjoy!

Tuesday, October 5, 2010

Cinnamon Raisin French Toast

Okay, I've never actually made this. I was sitting around today and though that it could be quite tasty. Instead of brushing egg onto bread and making french about brushing egg onto Cinnamon Raisin bread instead. Top with powdered sugar, cinnamon sugar, or syrup. Yummy!

Sunday, May 30, 2010

Chocolate Chip Pancakes

This is so simple and so tasty. If you make them small enough, you can eat them by hand once they cool. They make a great dessert.
Instant pancake mix..any "just add water" brand
Chocolate chips
1. Mix the pancake batter according to the directions on the box.
2. Add a handful or two of chocolate chips to the batter.
3. Cook according to directions on the box.
4. Top with a handful of chocolate chips while still warm.
5. If you you really love chocolate and pancakes...try placing two pancakes on top of eachother with a layer of chocolate chips in between. Top with more chocolate chips.
6. If you let them cool, they are just as tasty and you can eat them with your hands.
7. Enjoy....and don't weigh yourself anytime soon. :)

Friday, April 9, 2010


With warm weather and barbecues just around the corner, you better be prepared. Here is a great side dish that will improve any barbecue spread. Make it the night before, and it is sure to be a hit.
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: Several hours
Servings: 10
7 large potatoes, peeled and diced
4 hard-boiled eggs, chopped
8 oz. low-fat sour cream (I prefer Smart Balance brand for this recipe)
2/3 cup light mayonnaise (I prefer Smart Balance with Omega Plus or Light Miracle Whip)
½ medium red onion, finely chopped
2 stalks of celery, finely chopped
2 Tbsp. distilled white vinegar
1 Tbsp. French’s mustard
½ Tbsp. sweet relish
½ tsp. hot sauce
1/3 tsp. salt
¼ tsp garlic powder
¼ tsp. lemon juice
½ tsp. paprika
1/8 tsp. pepper
1/16 tsp. chili powder
In a saucepan, place potatoes in enough water to cover them and boil over medium heat until tender. Approximately 15-20 minutes.
Meanwhile, combine all other ingredients into a large mixing bowl and stir well.
When potatoes are done, drain and rinse with cold water.
Add the drained potatoes into the dressing and mix well.
Chill in refrigerator for several hours in order to let the flavors blend.

Wednesday, March 24, 2010

Unfried Rice

This recipe is great for those of you that love fried rice, but wish it was a little more healthy. You can substitute items to suit your tastes. You could opt for other vegetables, different grains of rice, shredded chicken, or soy sauce if that suits your tastes.

Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 8
1 pound ground beef
1/2 large onion, chopped
3 cups instant white rice (or rice of your choice
2 cans (14 1/2 oz) chicken broth
2 cups frozen mixed vegetables
salt, to taste
1. In a large saucepan, brown ground beef with onions ans salt until meat no longer pink and drain excess fat. Return meat to saucepan.
2. Meanwhile, cook instant rice according to box directions, but substitute the two cans of broth for the water in the recipe.
3. Cook vegetables in microwave according to bag directions.
4. Combine all ingredients into the saucepan and heat thoroughly until excess liquid absorbed.
5. Enjoy!

Friday, March 12, 2010

Cheesy Pasta Bake

Cheesy Pasta Bake
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8
1 pound ground beef
1/2 onion, chopped
garlic salt, to taste
1 jar Ragu (your favorite flavor), 1 1b. 10 oz
1 12 to 16 oz. bag of egg noodles, divided in half
8 oz. bag of shredded Italian cheese
24 oz. container of 4% milkfat cottage cheese
8 oz. bag of shredded Mozzarella cheese
1/2 c. water
1. Preheat oven to 400 degrees.
2. Brown beef until almost fully cooked then add onions and garlic salt. Cook until meat is no longer pink.
3. Drain beef and return it to the pan. Add Ragu and heat thoroughly.
4. Meanwhile cook egg noodles two minutes shy of suggested al dente time.
5. Spray a 9" x 13" baking dish with nonstick spray and evenly pour the sauce mixture into the dish.
6. On top of the sauce, evenly spread the Italian cheese.
7. On top of the Italian cheese, evenly spread half of the egg noodles. So far your layers should look like this.
8. Spoon the cottage cheese evenly over the noodles. So far your layers should look like the picture below.
9. Next, add the remaining noodles in an even layer. Your layers should look similar to the picture below.


10. Place 1/2 cup of water in the Ragu jar. Shake it up and pour over the noodles.
11. Top with the mozzarella cheese
12. Cover with aluminum foil and bake at 400 degrees for 15 minutes. After 15 minutes, remove the cover and bake a final 15 minutes.
13. When you remove the pasta bake from the oven it should look like the picture below. Enjoy!