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.
Wednesday, July 15, 2009
Sunday, July 12, 2009
Salsa Submitted by Beverley Jones
Salsa
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.
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
garlic
salt & pepper to taste
Mix all dressing ingredients. Bring to boil and let cool.
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
garlic
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!
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
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
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
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
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