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!

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.

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.

Roasted Chicken & Vegetables

Roasted Chicken & Vegetables

2 small potatoes
1 1/2 c of baby carrots
1 small onion, chopped
5 garlic cloves
2 TBS EVOO
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.

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

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.

Parmesan Meatloaf

Parmesan Meatloaf

2lbs Ground Beef
1/2 cup Parmesan Cheese
1/4 cup Dijon Mustard
1/2 cup Ketchup
2 tbs Marjoram
1 tbs dried basil
1 tbs dried parsley
1 tbs oregano
1 tbs thyme
1 teaspoon salt
2 teaspoon pepper
1/2 cup mozzarella cheese
4 cloves garlic, chopped
1/4 cup green bell pepper
1 small onion, very finely chopped
1/2 cup spaghetti sauce of your choice
1 tbs olive oil
1 large egg, beaten

In a large bowl, combine the ground beef, egg, seasonings, and dressings in a bowl.

Put mixed beef, into a sprayed loaf pan.

Top the meatloaf with pasta sauce and mozzarella cheese.

Place filled loaf pan on bottom rack of oven and bake in the preheated oven at 375 degrees for 45 minutes - 1 hour. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired..

Julie's Homemade Canned Dill Pickles

Pickles

 


















Prepare quart jars by washing and sterilizing.

Brine Ingredients
3 qts Water
1 qt Vinegar
1 Cup Canning Salt

Bring Vinegar, Salt, & Water to a rolling boil.

Spices for Each Jar
1/4 tsp Cayenne Pepper
1 Clove of Garlic
1 tsp Dill Seed

Place Cayenne, Garlic, and Dill in each jar. Place whole pickling cucumbers, hamburger sliced, or quartered sliced cucumbers in jar leaving 1/2 an inch headspace. Pour vinegar mixture into each jar leaving a 1/2 inch headspace. Remove air pockets and adjust headspace. Wipe rims of jars. Center lid on jar and screw on band.

Process in a boiling water bath for 10 minutes. Let cool in pot for 5 minutes. Remove and let cool.

Baked Fries

Baked Fries

1 1/2 lbs russet potatoes (3 medium) - I also like sweet potatoes
2 TBS olive oil
1/2 tsp sea salt

1. Preheat oven to 450°F. Cut potatoes into strips.
2. Soak fries in cold water 5 minutes. Drain and blot dry with paper towels. Combine fries, oil and salt in a large mixing bowl; toss to coat. Arrange fries in a single layer on a cookie sheet. Bake 36–40 minutes or until deep golden brown.

Yield: 4 servings
Nutrients per serving: Calories 190, Total Fat 7 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 31 g, Fiber 2 g, Protein 4 g

Tiff's Homemade Ice Cream

Tiff's Homemade Ice Cream

2 cups Sugar
2 TBS Flour
4 Eggs
1 1/2 tsp Vanilla
Pinch of Salt
1 can Sweet Condensed Milk
2 cans Evaporated milk
Whole Milk

Mix first 7 ingredients together. Pour into ice cream maker cylinder. Add milk to fill line. Place in machine. Add ice and ice cream salt. Churn. Keep adding ice and salt when needed. Churns for approximately 30-40 minutes.

You can add strawberries, peaches, or other fruit. Add sugar to the fruit and puree. Then pour puree into the mixture right before you add the milk.

You can also substitute Big Red or your favorite soda pop for the whole milk at the end. Yummo!

3-2-1 Cake

3-2-1 Cake

1 box Angel Food Cake
1 box Any Flavor Cake
Fresh or Frozen Berries

You mix a box of angel food cake & a box of any flavor cake into a large ziploc bag. Then you take 3 TBS of the cake mix, 2 Tbs of water, and mix together in microwaveable bowl or mug. Microwave on high for 1 minute. Makes a cupcake. 1 WW Points Plus.

Seal the baggie and you can enjoy a cup cake whenever you get a SWEET-Tooth!

I made this with Fudge Chocolate Cake and Frozen Mixed Berries - no added sugar (thawed).  It was YUMMY!

Sugar-Free Pineapple Upside-Down Individual Cakes

Sugar-Free Pineapple Upside-Down Individual Cakes

For the top
1 can sliced pineapple
1 jar maraschino cherries
4 TBS butter
1/2 cup honey

For the cake batter
1/2 c whole wheat flour
1/2 c white whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 c butter, softened
1/4 c honey
1 eggs
1/2 c buttermilk
3/4 tsp vanilla

Melt the 4 TBS butter in a skillet. Once melted, add the honey and stir until combined. Cook a couple of minutes until the mixture is nice and bubbly. Place pineapple slices in pan. Continue to cook another couple minutes, turn the slices over, and turn off heat.

Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.  Next cream together the 1/4 c butter and the 1/4 c honey until light and fluffy. Add the egg and then stir in the vanilla.  Alternating between flour mixture and buttermilk, add them into creamed mixture, stirring just until combined.

Butter each individual cup in an extra large cupcake pan.  Place one pineapple in each cup.  Place a cherry in the center of the pineapple.  Divide equally and pour the heated honey/butter mixture into each cup.  Spoon the cake batter equally into each cup.

Bake for 25 minutes or until a toothpick comes out clean.  Cool in pan for 5 minutes.  Then run knife around the edges to loosen cakes from the sides and quickly tip over onto a flat dish. 

The original recipe can be found at http://myyearwithout.blogspot.com/2010/01/pineapple-upside-down-cake-heaven.html

Cowboy Soup

Cowboy Soup
1 lb ground beef
1 small onion, chopped
3 cans Minestrone Soup
1 can Rotel
1 can Ranch style beans
Add water till you have the consistency that you like.

Brown beef and onion and drain.  Add all ingredients and cook until warm.

6 Servings at 8 WW Points Plus

8 Can Soup

8 Can Soup
1 can Hormel Chili with beans
1 can Hormel Chili without beans
1 can diced tomatoes
1 can sliced potatoes
1 can Veg-all
1 can Campbell's Old Fashion Vegetable soup
1 can green beans
1 can del Monte Summer Crisp Corn (If you can't find this just a small can of corn)

Put all cans in crockpot and cook on low till warm.

2 cups = 5 WW Points Plus

Weight Watcher's Garden Vegetable Soup

Weight Watcher's Garden Vegetable Soup

Makes 6 Servings

1/2 cup carrots, sliced

1/4 cup onions, diced

2 garlic cloves, minced

3 cups fat free chicken broth

1 cup green cabbage, diced

1 cup spinach, chopped

1 TBS tomato paste

1/2 tsp dried basil

1/4 tsp dried oregano

1/4 tsp salt

1 cup zucchini, diced

I also like to add 1/2 cup bok choy, diced and 1/2 cup celery, diced.

Spray a large saucepan with nonstick cooking spray, heat.  Saute' the carrot, onion, garlic, and celery over low heat until softened, about 5 minutes.  Add broth, cabbage, spinach, bok choy, tomato paste, basil, oregano, and salt, bring to a boil.  Reduce heat, simmer, covered, about 15 minutes.  Stir in the zucchini, and cook 3-4 minutes more.  Serve hot.

1 Serving = 0 WW Points Plus / 2 Servings = 1 WW Points Plus

Here's some pointers on Bok Choy.  If you're like me then the first time I read about Bok Choy and all the vitamins it has - I wanted to use it but didn't know how.  So, to learn I always head over to Youtube.  I found these awesome videos.  I'm so glad there are people willing to share.  The first video shows you how to clean and prepare it and the second video shows you how to cut it.  It is soooooo easy!!!  To read about the nutritional benefits of Bok Choy head over to
http://www.nutrition-and-you.com.

Salmon Loaf

Salmon Loaf

1 can Salmon, drained
2 slices fresh bread crumbs (I used Nature's Own 40 Calorie Wheat Bread)
2 TBS butter, melted
2 eggs, well beaten
1 TBS green pepper, chopped
1 TBS onion, chopped
1 tsp parsley flakes
1/4 tsp garlic salt
1/4 tsp Worcestershire sauce

Preheat oven to 350.  Lightly spray a loaf pan with nonstick spray.  Combine all ingredients and mix well. Press mixture into prepared loaf pan. After baking it, let stand for 10 minutes.

Cool Whip Cookies

Cool Whip Cookies

Picture above show lemon, strawberry, and red velvet.

Ingredients:

1 (8 oz) container of Cool Whip (thawed)

2 eggs

1 box of cake mix (any flavor)

2/3 c powdered sugar

Directions:

Heat oven to 350 degrees. Lightly grease cookie sheets. Beat together the Cool Whip and eggs. Add cake mix and continue to mix.  The dough will be thick. Drop by teaspoonfuls into bowl of powdered sugar and roll to coat. Place cookies on prepared cookie sheets and bake for 8 minutes.

Egg Confetti Cups

Egg Confetti Cups

Ingredients:
3 slices thin ham (or deli lunchmeat)
2 whole eggs

Toppings:
chopped red pepper
chopped green pepper
chopped onion
chopped jalapenos
chopped tomatoes
chopped black olives

Directions:
Preheat oven to 375 degrees. In a grease muffin or cupcake tin, press one slice of ham into each space. Scramble eggs with salt & pepper and pour into the ham cups. Sprinkle topping of your choice on top of each egg cup. Bake at 375 degrees for 20 minutes. Remove from oven and  serve warm.

All 3 only 230 Calories!!!

Homemade Crockpot Salsa

Homemade Crockpot Salsa

Ingredients
10 Roma tomatoes, seeded and stems cut off
2 garlic cloves, chopped
1 small onion, cut into wedges
2 jalapeno peppers, sliced
1/4 c cilantro leaves
1/2 tsp salt

Directions
Put the garlic cloves inside the tomatoes.  Place tomatoes, onions, and jalapenos in a 3-qt crockpot.  Cover and cook for 3 hours or until vegetables are softened. Cool. Peel the skins off the tomatoes.  Drain.  Place all vegetables in a blender along with cilantro and salt.  Liquify and serve with chips.  I enjoy this recipe while it is still warm.  You may chill it as well.