Monday, November 25, 2013

Blueberry Cobbler (or Any Berry)

24 oz of berries
1 box of white cake mix
12 oz Sprite

Pour berries on the bottom of a dish (sprayed with nonstick spray). Spread dry cake mix evenly over berries. Break up any lumps. Do not stir. Slowly pour soda over cake mix. Still do not stir. Let sit 3-5 minutes. Bake in 350 degree oven for 45-50 minutes.

Enjoy! May be served with homemade vanilla ice cream.

Definitely sinful!

Sunday, November 3, 2013

Easy Pumpkin Spice Muffins

Easy Pumpkin Spice Muffins

1 box Duncan Hines Spice Cake Mix (Mix only - do not follow box directions)
1 15 oz can Libby's 100% Pumpkin Puree

With hand mixer, mix both ingredients. Fill cupcake liners 2/3's full. Bake in 350 degree oven for 25-30 minutes or until inserted toothpick comes out clean.

This recipe made 17 muffins at 120 calories per muffin.

Monday, October 7, 2013

Foil Packet Tilapia with Mixed Vegetables

Foil Packet Tilapia with Mixed Vegetables

4 oz Tilapia
1 cup any mixed, frozen vegetables
Blackened Seasoning

Spray aluminum foil with nonstick spray. Sprinkle tilapia with Blackened Seasoning. Place tilapia, and vegetables on aluminum and wrap. Bake in 450 degrees for 25 minutes.

1 Serving = 200 calories   Add a cup of long grain brown rice for a total of 450 calories.

Wednesday, October 2, 2013

Roasted Chicken & Vegetables

Roasted Chicken & Vegetables

2 small potatoes
1 1/2 c of baby carrots
1 small onion, chopped
5 garlic cloves
1 tsp garlic powder
1 tsp fresh Rosemary
Salt & Pepper to taste
2 chicken breasts

Place aluminum foil in 9x9 baking dish. Spray with nonstick spray. Place chicken on aluminum foil.

Mix first seven ingredients in a bowl. Pour veggies over chicken. Bake at 450 degrees for 40-45 minutes.

Serve with green beans.

Makes 2 servings @ 500 calories.

Monday, September 30, 2013

Stuffed Bell Peppers (Green)

Stuffed Bell Peppers (Green)

4 green peppers
1 lb extra lean ground beef
1 onion, chopped
1 - 16 oz. can stewed tomatoes, undrained
1 - 16 oz. Rotel, undrained
1/2 cup uncooked rice (cooked according to pkg)
2 tsp Worcestershire sauce
1 TBS Oregano
1 TBS Basil
Salt & Pepper to taste
1/2 cup Cheddar Cheese

Cut tops off of peppers. Remove seeds and membrane. Cook in boiling, salted water (approximately 5 minutes). Drain. Set aside.

Cook rice.

Brown meat with onions. Drain any fat. Add tomatoes, rice, Worcestershire sauce, Oregano, Basil, Salt, and pepper. Bring to a boil. Reduce heat, cover and simmer 15 minutes.

Spray 9 x 9 baking dish with nonstick spray. Stuff pepper with meat mixture. Place in baking dish. Spoon leftover mixture around peppers (helps hold the peppers up). Sprinkle with cheese.

Bake at 350 degrees for 20-25 minutes.

Makes 4 Servings; 1 serving = 300 calories

Friday, August 30, 2013

Layered Bean Dip

Layered Bean Dip

2 cans (16 ounces, each) refried beans
1 jar of salsa
2 cups cheddar cheese, shredded
2 cups Monterey jack cheese, shredded

DIRECTIONS: Preheat oven to 350 degrees.

Spray a 9x13 baking dish with cooking spray. Spread 1/2 beans evenly in bottom of dish,top with 1/2 the salsa, 1/2 the cheese.Repeat.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. You may top with sour cream. Serve with tortilla chips.

Bow Tie Chicken

Bow Tie Chicken

3-4 chicken breasts cubed
2 - 14 oz cans Italian diced tomatoes
1 envelope of Lipton Savory Herb Garlic Soup mix (next to onion soup mix)
4 chicken breast
Bow tie pasta
Shredded Parmesan cheese

Mix soup mix and tomatoes into crock pot, add chicken and stir. Cook on low for 6-8 hours. Cook bow tie pasta according to package. Serve over bow tie pasta; we actually just mix it all together. Sprinkle with Parmesan cheese.