Wednesday, July 15, 2009

Spinach Balls Submitted by Bonnie Nichols

Spinach Balls

2 boxes frozen, chopped spinach; cooked and well drained
2 Onions, chopped fine
1/2 c. melted butter
1 T garlic salt
1 T Accent
1 pkg Pepperidge Farm Herb stuffing mix
4 beaten eggs
1/2 c. Parmesan cheese
1 T black pepper

Mix ingredients into drained spinach. Make balls and freeze. Bake as needed at 350 degrees for 30-45 minutes.

Sunday, July 12, 2009

Salsa Submitted by Beverley Jones


2 bunches of Cilantro - leaves only
28 oz can whole peeled tomatoes
1/4 of Bell Pepper
1 clove Garlic
1/2 of a small white onion
1 Jalapeno
1 Serrano (optional for heat)
2 tsp Cumin
Salt & pepper to taste

Put all ingredients in the blender or food processor.

Sun Crunch Salad Submitted by Beverley Jones

Sun Crunch Salad

Salad Ingredients:
2 bags of Cabbage salad mix
2 green onions (optional)
5 Tablespoons Salted Sunflower Seeds
1 Cup Toasted Almond Slivers ( NOT sliced almonds with the brown edges)
2 chicken flavored Ramen Noodles crushed (reserve flavor packet for dressing)

Add dry ingredients to cabbage then pour dressing over and serve.

Ingredients for Dressing:
3/4 cup white vinager
1/2 cup extra light olive oil
1 cup sugar
2 flavor packets from Ramen Noodles
salt & pepper to taste

Mix all dressing ingredients. Bring to boil and let cool.

Saturday, July 11, 2009

Wild Rice Bake Submitted by Donna Hull Morgan

Wild Rice bake

1 pkg. Owens reg. breakfast sausage
1 box Uncle Bens Long grain & wild rice fast cook recipe
1/2 c minced onion
1 can niblets
1 can mushroom soup
8 oz. sour cream
bag of shredded cheese

Cook rice acording to directions. Crumble and brown sausage with onions. In 9X13 pan, combine all ingredents and top with cheese, bake at 350 until cheese is bubbly. Yummy!

Monte Cristo Sandwiches

Monte Cristo Sandwiches

2 lg eggs
1/2 c milk
8 slices sturdy white sandwich bread
4 slices turkey breasts
4 slices swiss cheese
4 slices Black Forest or other ham
1 T unsalted butter

In a wide, shallow bowl, beat eggs and milk to combine. Lay a slice of bread on a work surface and top with 1 slice turkey, 1 slice cheese, 1 slice ham, and a second slice of bread. Repeat to assemble remaining sandwiches.

Warm a large nonstick frying pan over medium-high heat. Melt butter (if pan in not large enough to accomodate all 4 sandwiches, melt half of butter and cook sandwiches in 2 batches). When butter sizzles, swirl pan to coat. Carefully dip each sandwich in egg mixture, turning to lightly coat both sides, and lay sandwiches in hot pan. Cook, turning once, until sandwiches are well-browned on both sides, 4 to 6 minutes total.

To serve, cut sandwiches in half diagonally.

Makes 4 Sandwiches 10 WW Points

Lemon-Rosemary Chicken Thighs

Lemon-Rosemary Chicken Thighs

6 bone-in, skinless chicken thights (about 2 lb), excess fat trimmed
3 T lemon juice
2 T olive oil
1 T minced fresh rosemary or 2 tsp dried
1 garlic clove, minced
Salt and pepper

Preheat broiler. Rinse chicken thights; pat dry. Arrange thighs on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic. Brush 1/3 of mixture over chicken and sprinkle with salt and pepper. Broil 4 to 6 inches from heat until lightly browned, about 7 minutes.

Using tongs, turn chicken thighs over. Brush 1/3 of lemon juice mixture over chicken and sprinkle with salt and pepper. Broil until thighs are browned, about 7 minutes.

Turn off broiler and set oven to 450. Brush final 1/3 lemon juice mixture over chicken (discard any leftover lemon juice mixture) and return pan to oven. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10 minutes. Serve hot.

Makes 6 Servings 6 WW Points

Orange-Glazed Strawberry Cupcakes

Orange-Glazed Strawberry Cupcakes

1 2/3 c all-purpose flour
1 2/4 tsp baking powder
1/4 tsp salt
8 T (1 stick) unsalted butter, softened
2/3 c sugar
1 large egg plus 1 large egg white
8 T (1/2 c) orange juice
1/2 c finely chopped strawberries
1 c confectioners' sugar

Make cupcakes: Preheat oven to 375. Line a 12 cup muffin pan with paper liners. In a bowl, stir together flour, baking powder and salt.

Cream butter and sugar with a mixer on high speed until light and fluffy. Beat in egg and egg white until well combined. With mixer on low, beat in half of flour mixture. Beat in 6 T orange juice, then add remaining flour mixture and beat until combined, scraping down sides of bowl as needed. Gently fold in chopped strawberries.

Spoon batter into prepared muffin cups, filling each until almost full. Bake until a toothpick inserted into center comes out clean, 20 to 22 minutes. Let cool in pan on a wire rack for at least 5 minutes.

Make glaze: In a small bowl, stir together confectioners' sugar and remaining 2 T orange juice until smooth. If glaze it too thick, stir in additional juice, making sure to add only 1 tsp, at a time, until you reach desired consistency. Glaze should be loose enough to spread easily on cupcakes, but not so thin that it drips.

Remove cupcakes from pan and top evenly with glaze. Let cool completely on rack, about 1 hour. Garnish each cupcake with a strawberry half, if desired.

Makes 12 cupcakes

Cheesy Pasta Primavera

Cheesy Pasta Primavera

1 c frozen lima beans
20 baby carrots, cut into quarters lengthwise
10 oz asparagus, trimmed, cut into 1-inch pieces
1 lb fettuccine
2 T unsalted butter
2 cloves garlic, minced
Salt and pepper
1/2 c grated Parmesan
3 T chopped flat-leaf parsley
1 c ricotta

Bring a large pat of salted water to a boil. Add lima beans and carrots and cook for 4 minutes. Add asparagus and cook 1 minute longer. Using a slotted spoon, remove vegetables and rinse under cold water to stop cooking. Add fettuccine to water and cook until tender, 8 to 10 min. (or according to pkg directions.) Drain, reserving 1/2 c cooking water.

When fettuccine has cooked for about 5 min., melt butter in a large frying pan over medium-high heat. Add garlic and saute until fragrant, 1 min. Add vegetables, season with salt and pepper, and saute until vegetables look glazed and are crisp-tender, 3 to 4 minutes. Add the drained fettuccine and 1/4 c reserved cooking water and toss well. Transfer to a large, shallow serving bowl and toss with Parmesan and parsley.

Add ricotta to hot pasta by spoonfuls and toss gently to combine. Season with salt and pepper. If pasta appears dry, drizzle in a little more cooking water. Serve immediately.

Makes 6 Servings 9 WW Points

Vietnamese Noodle Salad with Pork

Vietnamese Noodle Salad with Pork

1 pork tenderloin (about 3/4 lb)
Salt and pepper
1/2 c lime juice
3 T sugar
8 oz thin rice noodles (vermicelli) or angel-hair pasta
3 c shredded lettuce
1 c shredded carrots
1/2 c fresh mint leaves, coarsely chopped
1/2 c fresh basil leaves, coarsely chopped

Cut pork tenderloin in half lenghtwise (if it is thicker than 2 inches, cut into thirds lengthwise). Sprinkle salt and pepper over pork. Mist a ridged grill pan or skillet with nonstick cooking spray and warm over medium-high heat. Cook pork turning as needed, until no longer pink in center, 11 to 13 minutes. Remove to a plate, tent with fol and let stand.

In a bowl, stir together lime juice, sugar, 1 tsp. black pepper and 1/2 tsp. salt until sugar is dissolved. In a large pot of boiling water, cook noodles until tender, 2 to 4 minutes (or according to pkg directions). Drain, rinse until cool and drain again. Place noodles in a large serving bowl and toss with 3/4 of lime-juice mixture. Gently mix in lettuce, carrots, mint, and basil.

Thinly slice pork and place in bowl. Toss with remaining lime-juice mixture. Top noodle salad with pork slices and any reserve juices and serve.

Makes 4 Servings 8 WW Points

Chili Beef Soft Tacos

Chili Beef Soft Tacos

2 16-oz jars mild medium tomato-based salsa
2 T cider vinegar
5 tsp chili powder
1 1/2 lb beef chuck pot roast, fat trimmed
12 6-in corn tortillas
3/4 c sour cream
3 c shredded lettuce
1 avocado

Spoon 1 c salsa into a small bowl; reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder. Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10 to 12 hours. Shred meat, using two forks, and spoon into a serving bowl.

Preheat oven to 300. Stack tortillas, wrap in foil and bake until warm, about 10 minutes. Place sour cream and lettuce in bowls. Just before serving, pit, peel, and dice avocado and place in a small bowl. Put out bowls (including salsa) and assemble tacos at table.

Makes 6 Servings 10 WW Points

Spinach Lasagne

Spinach Lasagne

9 Lasagne noodles
2 medium yellow squash, cut lengthwise into 1/4 inch slices
1 (16 oz) container fat-free cottage cheese
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
3 c shredded part-skim mozzarella cheese
1/2 c grated Parmesan cheese
2 large eggs, lightly beaten
1/4 c chopped fresh basil
1 garlic clove, crushed through a press
1/2 tsp salt
1 (24 oz) jar marinara sauce

Cook the noodles according to pkg directions, Drain and rinse; set aside.

Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the squash and cook until golden, 2-3 minutes per side. Set aside.

Combine the cottage cheese, spinach, 2 cups of the mozzarella, 1/4 c of the Parmesan, the eggs, basil, garlic, and salt.

Preheat the oven to 375. Spread 1 cup sauce in a 9 x 13 inch baking dish. Top with 3 noodles, 1 cup sauce, and remaining filling. Top with remaining noodles, sauce, and cheeses. Cover and bake 30 minutes. Uncover. Bake 20 minutes. Let stand 10 minutes before serving.

Makes 12 Servings 6 WW Points

Spinach-Stuffed Shells Alfredo

Spinach-Stuffed Shells Alfredo

1 pkg (12 oz) jumbo shells
1 jar (16 oz) Alfredo pasta sauce
1/4 c milk
1/4 c chopped sun-dried tomatoes
1/4 tsp pepper
1 container (15 oz) ricotta cheese
1 pkg (10 oz) frozen, chopped spinach, thawed and squeezed dry
1 c crumbled feta cheese, 4 oz.
1 egg
1/2 tsp dried oregano
1 T chopped fresh parsley

Cook pasta shells according to pkg directions; drain. Meanwhile, preheat oven to 350. Coat shallow 2 qt baking dish with cooking spray.

In bowl, mix Alfredo sauce, milk, sun-dried tomatoes, and pepper. Spread 1/2 c sauce mixture over bottom of baking dish. In separate bowl, mix ricotta, spinach, feta, 1/2 c mozzarella, egg, and oregano. Drain pasta shells well. Fill each shell with about 1 T. of ricotta-spinach mixture before placing in baking dish.

Pour remaining sauce over shells. Cover with foil. Bake 30 min. Uncover; sprinkle with remaining mozzarella. Bake, uncovered, until sauce is bubbling and cheese is melted, about 15 min. Let stand 10 min. before serving. Sprinkle with parsley.

Makes 6 servings Sinful

Italian Roasted Chicken

Italian Roasted Chicken

1 chicken, 4 1/2 lbs, cut into 8 pieces
3/4 tsp dried Italian seasoning
3/4 tsp salt
1 red pepper, cut into 2 in x 1 in pieces
1 onion, cut into 1/4 inch wedges
1 1/2 c white grape juice
2 T all-purpose flour
1 T chopped fresh parsley
Cooked rice

Preheat oven to 425. Place chicken in roasting pan. Sprinkle with 1/2 tsp Italian seasoning and 1/2 tsp salt.

In bowl, toss red pepper and onion with remaining 1/4 tsp Italian seasoning and 1/4 tsp salt. Arrange vegetables around chicken. Pour grape juice into pan. Roast 50 minutes or until chicken is no longer pink near bone. Transfer chicken and vegetables to serving platter; cover with foil to keep warm.

In bowl, whisk together 1/4 c water and flour. Skim off excess fat from juices in roasting pan; place pan over two burners on medium-high heat. Whisk in flour mixture; cook, whisking, until thickened, 5 minutes. Sprinkle chicken with parsley. Serve with sauce and rice.

Makes 6 Servings 10 WW Points

Eggplant Parmesan - Lasagne Style

Eggplant Parmesan - Lasagne Style

1 lb Italian sausage linkes, casings removed
1 container (15 oz) part-skim ricotta cheese
1 1/4 c shredded Italian 5 cheese blend, 5 oz.
1/2 c fresh basil leaves, thinly sliced
4 c marinara sauce, from 2 (24 oz) jars
2 pkgs (1 lb each) frozen breaded Italian-style eggplant cutlets
Fresh basil

Preheat oven to 425. Crumble sausage into nonstick skillet over medium-high heat. Cook, stirring, until no longer pink; drain. In bowl, mix ricotta, 1/2 c shredded cheese and sliced basil.

Spread 1/2 c marinara sauce over bottom of 2 qt. baking dish. Arrange 1/3 of eggplant in single layer over sauce. Spread half of ricotta mixture over eggplant. Mix sausage with remaining marinara sauce; spread 1 c sausage sauce over ricotta layer. Repeat layers once. Top with remaining eggplant and remaining sausage sauce.

Cover wtih foil. Bake 45 minutes or until hot in center. Uncover; sprinkle with remaining 3/4 c shredded cheese. Bake, uncovered, until cheese is melted, 10 minutes. Let stand 5 minutes before serving. If desired, garnish with fresh basil.

Makes 8 servings Sinful

Cheesy Creamed Spinach

Cheesy Creamed Spinach

1 container (5.2 oz) garlic and herb-flavored spreadable cheese
1/4 c milk
1/8 tsp pepper
1 pkg (10 oz) frozen chopped spinach (thawed, squeezed, and dried)

In large nonstick skillet, combine spreadable cheese, milk and pepper. Over medium heat, cook, stirring, until smooth. Add spinach. Cook, stirring until heated through, 6-8 minutes. If desired, garnish with parsley sprigs.

Makes 4 servings

Orange Beef and Broccoli Stir-Fry

Orange Beef and Broccoli Stir-Fry

1/4 c low-sodium beef broth (or water)
1 T soy sauce
1 T lemon juice
2 tsp cornstarch
1 T vegetable oil
1 lb top round London broil, cut into strips
1 10-oz pkg frozen broccoli spears, thawed and patted dry
1 T grated orange zest
3/4 c fresh orange juice
Salt and pepper

Whisk broth, soy sauce, lemon juice and cornstard; set aside. Warm oil in a large skillet over medium-high heat until hot. Add beef, turn heat to high and cook, stirring, until no longer pink, 3 minutes. Add broccoli and cook, stirring, until warmed through, 2 minutes. Stir in reserved sauce, orange zest and juice. Cook, stirring, until sauce thickens, about 2 minutes. Season with salt and pepper.

Makes 4 Servings 5 WW Points

Grilled Salmon with Yogurt-Mint Sauce

Grilled Salmon with Yogurt-Mint Sauce

1 1/2 c plain lowfat yogurt
1/2 cucumber, peeled, seeded, and diced
2 T finely chopped fresh mint leaves
1 small clove garlic, finely chopped
Salt and pepper
4 6-oz salmon fillets, about 1 inch thick

Pour yogurt into a strainer set over a bowl. Cover with plastic wrap, refrigerate and let drain until thickened, about 2 hours. Discard liquid in bowl, spoon yogurt into another bowl and stir in cucumber, mint, garlic, and salt and pepper to taste.

Preheat a gas grill on high, covered, for 10 minutes, then turn heat to medium. Oil a grill rack. Sprinkle salmon fillets with salt and pepper. Place salmon fillets, flesh side down, on oiled rack and cook, covered, for 4 minutes. Turn salmon carefully and continue to grill until just cooked through, 4 to 6 minutes longer. Serve with yogurt sauce on the side.

Makes 4 Servings 6 WW Points

Chocolate Dipped Strawberries

Chocolate Dipped Strawberries

16 large strawberries, washed and patted completely dry with paper towels
8 oz. bittersweet or milk chocolate, coarsely chopped or grated

Place berries on parchment-lined baking sheet and refrigerate until well chilled, at least 1 hour.

Place chocolate in a microwave-safe bowl and microwave on high, just until melted, 1 to 2 minutes. Whisk until smooth.

Hold a berry by stem end and dip 3/4 of it into melted chocolate, making sure to coat berry's surface and letting excess drip back into bowl. Return to parchment-lined baking sheet. Repeat with remaining strawberries. Refrigerate until chocolate is set, about 1 hour, or up to 6 hours.

2 Strawberries per serving 2 WW Point

Cheddar, Ham and Spinach Strata

Cheddar, Ham and Spinach Strata

3 T. unsalted butter, plus more for greasing pan
1 onion, finely chopped
1 10-oz. pkg frozen spinach, thawed, squeezed dry and chopped
1 1/2 tsp. salt
6 oz. ham, chopped
12 oz. grated low-fat Cheddar (3 cups)
1 large Italian or French bread (about 1 lb), cut into 1/2 inch thick slices
10 large eggs
1 T Dijon mustard
3 c half and half

Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in spinach and 1/2 tsp salt and heat through. Stir in ham; let cool.

Set aside 1 c cheese, cover and refrigerate. Butter a 9 by 13 inch baking dish. Cover bottom with a layer of bread. Cover bread with half of spinach mixture., then half of remaining cheese. Repeat with remaining bread and cheese.

Whisk together eggs, mustard, remaining salt and half and half in a bowl. Pour over strata. Press down with a spatula. Cover and refrigerate at least 6 hours or overnight.

Uncover strata and bring to room temperature. Preheat oven to 340. Sprinkle with reserved cheese and bake until set in center, 50 to 60 minutes. Let stand 5 minutes, cut into squares and serve.

Makes 8 Servings

Tomato Bisque

Tomato Bisque

2 T unsalted butter
1 yellow onion, finely chopped
1 T sugar
1 T all-purpose flour
1 14.5-oz can low-sodium chicken broth
2 28-oz cans crushed tomatoes
1 c. half and half
1/4 tsp. cayenne pepper

Melt butter in a large saucepan over medium heat. Add onion and sugar and cook intil onion is soft and golden, 3 to 5 minutes. Stir in flour and cook, stirring constantly, 1 minute.

Slowly pour broth into pan, scraping brown bits from bottom. Stir in tomatoes. Bring to a boil, lower heat and simmer until soup has thickened, about 15 minutes.

Puree mixture in batches and return to pot. Stir in half and half and cayenne pepper. Season with salt. Heat through and serve.

Makes 8 Servings 3 WW Points

Lemon-Glazed Candied-Ginger Cookies

Lemon-Glazed Candied-Ginger Cookies

2 c all-purpose flour, plus more for surface
1/2 tsp baking powder
6 oz. (3/4 c) unsalted butter, softened
1 c. light brown sugar
1/2 c finely chopped candied ginger
1 lg egg
2 T pure vanilla extract
4 c. confectioners' sugar
2 T finely grated lemon zest
2 tsp fresh lemon juice
2 T honey
1/3 c water

Sift flour, baking powder, and 3/4 tsp salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger and beat for 2 min. Beat in egg and vanilla untill well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.

Shape dough into two 1 inch thick disks. Wrap tigthly in plastic; and refrigerate for at least 1 hour (or up to 3 days).

Preheat oven to 350. Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2 inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.

Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 min. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)

Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cookies the cooled cookies. Let stand until glaze is set, at least 20 minutes (Glazed cookies can be stored overnight).

Recipe found at

We won't count these calories but hey, they can't be too bad. They have lemon and ginger. Smiles!

Wednesday, July 8, 2009

Chicken Stroganoff - Crockpot Method

Chicken Stroganoff - Crockpot Method

1 pound frozen boneless skinless chicken breasts
1 can fat free cream of mushroom soup
16 oz. carton fat free sour cream
1 envelope dry onion soup mix

Put frozen chicken in bottom of crockpot. Mix soup, sour cream, onion soup mix and pour over chicken. Cook on low for 7 hours. Makes 6 servings. (serve it over rice or noodles, but be sure to add those points)

Makes 6 servings WW POINTS: 4

Chinese Style Green Beans

Chinese Style Green Beans

Fresh Green Beans, washed and ends cut off
Olive Oil

Toss green beans in olive oil, Season to taste. Put them on a baking sheet and put in oven 20-30 minutes on 350. Serve with Soy Sauce.

Hamburger Helper Lasagne Veggied Up

Hamburger Helper Lasagne Veggied Up

1 box (9 oz) frozen chopped spinach
1 c. shredded mozzarella cheese
1/2 c. ricotta cheese
1/4 c. grated Parmesan cheese
1 lb. lean (at least 80%) ground beef
1/8 tsp dried minced garlic
1 box Hamburger Helper Lasagne
3 c. hot water

Heat oven to 375. Rinse spinach in cold water to separate; drain thoroughly. In small bowl, mix mozzarella, ricotta, and Parmesan cheeses. In 10-inch skillet, cook beef and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. In ungreased 2-quart casserole or 11 x 17 inch glass baking dish, mix beef mixture, spinach, unccoked pasta, sauce mix, and hot water. Spoon cheese mixture evenly over top. Bake uncovered 40 to 50 minutes or until top is golden brown and sauce is bubbly.