Broccoli-stuffed Fish

This fish recipe was AMAZING!! It was really easy too, but looked like it took forever. I made a few changes, though. The recipe calls for sole, but I used tilapia that I got from Costco. I cut the fillets in half because each fillet is about 8 ounces, and you need 4, 4 oz fillets. Also, the filling made enough for 8, not 4!
Also, the sauce calls for white wine. I couldn't taste this at all, so you can omit it and use more milk instead. I ended up having to use a lot more milk because the sauce was way too thick.


http://www.recipe.com/broccoli-stuffed-sole/?sssdmh=dm17.594078&esrc=nwdr050412&email=3850933366

4 (This recipe made enough filling for 8)   4-ounce fresh or frozen skinless sole, flounder, or other fish fillets, about 1/4 inch thick

1 cup frozen cut broccoli, thawed (I used leftover fresh broccoli that I had cooked the night before and chopped it up really small)

1 beaten egg

 

1 8-ounce container soft-style cream cheese with chives and onion

 

1/4 cup grated Parmesan cheese

 

3/4 cup herb-seasoned stuffing mix (This is about 1/2 a box of Stove Top)

 

2 tablespoons milk (I had to use more since the sauce was so thick)

2 tablespoons dry white wine (I couldn't really taste this, so you can substitute with more milk or chicken broth)

 

Directions

1.

Thaw fish, if frozen. Rinse fish and pat dry with paper towels. For stuffing, drain broccoli, pressing out excess liquid. Combine egg, half of the cream cheese, and the Parmesan cheese. Stir in broccoli and stuffing mix. Spoon one-fourth of the stuffing onto an end of each fillet. Roll up, securing rolls with wooden toothpicks. Place fish in a greased 2-quart square baking dish. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until fish flakes easily with a fork and stuffing is hot.

I uncovered it for the last 5 minutes to let it brown a little.

 

2.

Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine until heated through, stirring often. Serve sauce over fish. Makes 4 servings.

Nutrition information

Per serving: Calories 376, Total Fat 23 g, Saturated Fat 12 g, Cholesterol 172 mg, Sodium 500 mg, Carbohydrate 11 g, Fiber 1 g, Protein 29 g. Daily Values: Vitamin A 29%, Vitamin C 20%, Calcium 14%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet

Crock Pot Teriyaki Chicken

I only halved this recipe and Matt was so mad. This was AMAZING! If you've ever had the teriyaki chicken at Mo Betta Steaks, this tastes just like it, but better! Mo Betta tends to burn their chicken.
Anyway, without further ado, here is the link to the recipe:
http://lakelurecottagekitchen.blogspot.com/2011/08/crock-pot-teriyaki-chicken.html

and in case this link is ever broken, here is the recipe!

CROCK POT TERIYAKI CHICKEN

12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup low-sodium soy sauce (gluten free)
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.

Note: I halved the recipe and it still worked fine in my crock pot. It might not need the full 4 hours time.

Chile Colorado Burritos

I used half a flank steak from Costco and only halved the recipe because my kids don't like this kind of thing. It made two big burritos. I also used Enchilada sauce from an envelope mix and vegetarian refried beans with fat free tortillas and not nearly as much cheese as it calls for. One burrito was plenty, and because it was smothered in sauce, you couldn't tell the tortillas were fat free.
I cooked the meat in half the enchilada sauce and then poured the rest on the assembled burritos.

http://food-pusher.blogspot.com/2010/08/chile-colorado-burritos.html

 1 1/2-2 lbs pounds stew meat or other beef cubed (top sirloin is great)

1 large can mild (red) enchilada sauce* (at least 19 oz.)

2 beef bouillon cubes

1/2 can refried beans (optional)

5-7 burrito size flour tortillas

1 cup or so of shredded cheddar cheese

Directions:
Put beef, bouillon, and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.) I've also cooked it in a dutch oven for about 4 hours at 325 degrees. More meat, more time. A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender. If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes

Will make 4-7 burritos depending on how full you fill them.

Naan

I got the recipe off Pinterest, but it's found here:

http://budgetbytes.blogspot.com/2010/09/naan-127-recipe-016-serving.html

Di's Notes:
This was the best naan recipe I have ever found! You will want to double it, at least! Roll it out fairly thin because they do puff up as you cook them. Be sure to roll them out right before you cook them. Don't roll them all out at once and then cook them. Roll one out, and while it's cooking, roll out the next one, and so on. Be patient! It's worth it! You'll want to double this recipe!

2 t yeast
1 t sugar
1/2 c. water
2-3 c. flour divided (whole wheat flour can be used, but be careful not to use too much)
1/2 t salt
1/2 c vegetable oil (I subsititute butter)
1/3 c. plain greek yogurt
1 egg, beaten
Melted butter

Combine yeast, sugar, and water in mixing bowl. When it's frothy, add the oil, yogurt, and egg until combined.
In another bowl, combine 1 cup of flour with salt. Add the dry mixture to the wet mixture slowly to incorporate both ingredients. Add more flour a half a cup at a time until you can no longer stir it with a spoon (about 1 1/2-2 cups)
Knead the dough for about three minutes, adding more flour if necessary. Dough should be smooth and soft, not sticky.
Loosely cover the dough and let rise until double (45 min)
Gently flatten out the dough and divide it into 8 equal pieces. Roll each piece into a small ball.
Heat a lart skillet over medium heat and keep it at medium heat. Spray with cooking spray. Working with one ball at time, roll it out until about 1/4 inch thick or about 6 inches in diameter. Place rolled out dough onto the hot skillet and cook until underside is golden brown and bubbles have formed on the surface. Flip the dough and cook the other side until brown as well. Brush with melted butter. Serve with your favorite Indian Food dish!

See the website for step-by-step photos

Super Easy Tandoori Chicken legs

This is a very low-calorie, flavorful dinner. My kids actually really liked it, and there weren't any leftovers! We had it with brown rice and vegetables. It smells amazing as it cooks, but the flavors are really mild.

Ingredients:

12 chicken legs (about 1 ¼ pounds)
1 1/3 cup of plain Greek-style yogurt
4 teaspoons of tandoori seasoning (see below)
Juice from 1 lemon
½ teaspoon agave or honey
Black pepper grinder

Tandoori Seasoning Blend:

3 Tablespoons paprika
1 Tablespoon ground coriander
1 Tablespoon ground cumin
2 teaspoons sea salt
½ Tablespoon freshly ground black pepper
½ Tablespoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon crumbled saffron threads or 2 teaspoons turmeric
¼ teaspoon cayenne pepper
(Makes ½ cup. Store remaining seasoning in a Ziploc bag for later use.)

Directions:

Make the Tandoori seasoning blend. Mix the yogurt, lemon juice, agave, and tandoori seasoning in a bowl.
Place the chicken and yogurt marinade into a Ziploc bag. After sealing the bag, squish everything around to make sure the chicken legs are well coated.
Store the bags in the fridge for about 8 hours.
Preheat the oven to 400 F. Arrange the chicken legs on a wire rack greased with coconut oil over a foil-lined baking sheet. Crack some black pepper over the chicken and pop the tray in the oven.
Bake the chicken for about 40 minutes, flipping the pieces at the halfway mark. Make sure you end up with the skin-side up so it’ll brown nicely.
Makes 4 servings

Easy Sugar Cookies for Fruit Pizzas and Frosting

1 c. Vegetable oil
1 c. margarine (butter will make them cook faster)
1 c. powdered sugar
1 c. white sugar
2 eggs
4 1/2 c. flour
1 t. salt
1 t. cream of tartar
1 t. baking soda

Beat first five ingredients together with mixer. Add flour, salt, cream of tartar, and baking soda to the blended mixture. Roll into Tbsp sized balls and flatten onto cookie sheet. Bake 375 for 10 minutes or until set. Makes 100 cookies

Frosting
2  8 oz packages cream cheese
1 c. white sugar
4 t. vanilla
Mix together and refrigerate 2-3 hours.

Frost cookies and top with fruit.

From joyisathome.blogspot.com

Chicken Parmesan

This is probably my husband's favorite dish I make. I'm not a big fan of chicken parmesan, but this is pretty good. It's adapted from here.

I saw Tyler Florence make it on TV, and it always turns out perfect.


4 boneless skinless chicken breasts
1/2 c. flour seasoned with salt and pepper
2 large eggs, lightly beaten with 1 T. of water until frothy
1 c. dried bread crumbs seasoned with salt and pepper and dried Italian seasonings (opt.)
Fresh mozzarella with the water drained off
Fresh parmesan cheese, grated
Cooked spaghetti noodles
1 jar or equivalent of favorite spaghetti sauce

Preheat oven to 450

Put chicken breasts on a cutting board side by side with plastic wrap over them. Pound them until about 1/2 inch thick. Coat each piece in flour then dip in eggs then bread crumbs. Heat 3 T. olive oil in a large, oven proof skillet.* When the oil is nice and hot, add the chicken and fry for 4 minutes on each side until crispy, only turning once.
Ladle spaghetti sauce over the chicken and place a slice of fresh mozzerella over each piece. Sprinkle with parmesan cheese. Bake for 15 minutes or until cheese is bubbly. Serve hot over spaghetti noodles.

*If you don't have an oven-proof skillet, just use a frying pan and transfer the chicken to a 9X13 baking dish.

Baked Potatoes-- The best way

Here is my new favorite way to bake a potato. I actually bake them on a rack on top of a cookie sheet rather than directly on the oven rack. It makes a mess of your oven racks otherwise. Here is the tutorial:
http://howtobakeapotato.com/

It is to basically clean the potatoes, poke with a fork to vent steam, roll them in olive oil and sprinkle with salt. Place on a rack in the oven at 350 for about 1 hour 15 minutes. Mine always need a little longer, an hour and a half. If they are golden brown, crispy, and puffed up a little, stick a fork in them to make sure they're soft inside.

Homemade Cream of Chicken Soup

I am no longer going to buy the canned stuff. I have tried to make homemade cream of chicken to use in recipes, but I've never really liked the result. This recipe is the best I've found. It yields 3 cups or about 2 cans worth of cream of Chicken soup. I like to use homemade chicken broth from when I make my shredded chicken from this.

Here is my favorite cream of chicken soup recipe from:

http://www.tammysrecipes.com/homemade_cream_chicken_soup

Yield:

3 cups (about 2 cans)

Ingredients:

1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour (Can probably use cornstarch to make it GF)

Instructions:

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Additional Notes:

*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.
**Or, diced onions (boil with broth for a few minutes)
***Or, fresh minced garlic (boil with broth for a few minutes)
This recipe was featured in 10 Fabulous Foods We Make At Home (Not Buy!) :)

Preparation Time:

5 minutes

Cooking Time:

10-15 minutes

Tammy's Review:

I think this is an excellent substitution for the store-bought cans of condensed soups. It's so flavorful (even without MSG)! ;) I like to make this with leftover chicken broth (or even turkey broth!) and then freeze in 1 1/2 cup sized portions. Then, when I need a quick "can" of soup for a recipe, I just thaw some! I have made this in large batches (3-4 quarts at a time) and it saves even more time rather than having to make a small amount each time you need some. My rating: 10/10.

O'Henry's

1 c. sugar
1 c. corn syrup
1 c. peanut butter
1 c. salted peanuts
3 c. rice Krispies
6 oz milk chocolate chips
6 oz butterscotch chips

Bring sugar and corn syrup to a boil
Add peanut butter and peanuts, stir until melted
Add rice Krispies and mix well. Press into a buttered 9X13 pan. Pour chips on top and let melt a little and smooth over the top.

Peanut Butter Fingers

1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2/3 c. peanut butter
1 t. vanilla
2 c. flour
1 t. soda
1/2 t. salt
2 c. oats
1 c. chocolate chips
preheat 350. Grease cookie sheet. Bake 20 minutes. Sprinkle chocolate chips on top.
Frosting:
1/2 c. powdered sugar
1/4 c. peanut butter
1/4 c. heated milk
Drizzle over all

Beth's Brownies

4 squares 100% margarine
1 C. cocoa
4 c. sugar
8 eggs
4 t. vanilla
2 2/3 c. flour

Melt margarine and cocoa together and cool. Mix in the rest of the ingredients. Bake 350 for 20 minutes.

Cream Cheese Pie

Crust:
1 1/2 C. graham cracker crumbs
3 T. sugar
6 T. butter
1 t. cinnamon

Press into pie pan.

Filling:
8 oz cream cheese
1 can sweetened condensed milk
1/3 c lemon juice
1 t. vanilla

Cream the cream cheese and milk together Add lemon juice and vanilla. Refrigerate 3 hours then pour in pie shell.

Eclaire Cake

12 oz Whipped Cream (or the large container of cool whip)
 8 oz Cream Cheese (one package)
1 large and one small box instant vanilla pudding
Milk-- as much as called for on the pudding boxes to make pudding
1/2 c. chocolate chips
1 T. butter

Crust:
1 C. water
1/2 C. butter
1 t. salt
1 C. flour
4 eggs

Preheat oven to 400. Lightly grease a cookie sheet. Boil butter and water together, pour into mixing bowl and add flour and salt. While mixing add eggs one at a time. Mix until shiny. Pour onto cookie sheet and bake for 20 minutes. It will puff up. Let cool and gently smash down any bumps.

For filling, soften cream cheese and whip with a mixer until smooth. Add the pudding and as much milk as directed on the pudding package to make pudding. Mix until semi-stiff. Pour over cooled crust. Spread Whipped Cream over the pudding. Melt the chocolate chips and butter together in the microwave in 15 second increments, stirring inbetween, and being careful not to overcook. Drizzle the chocolate over the whipped cream layer. Let chill for 1 hour.

Pizza Crust-- Mom's

Makes 2 10-inch crusts

1 T. yeast
1 C. warm water
1 t. sugar
1 t. salt
2 T. olive oil
2 1/2 C. flour

Dissolve yeast in warm water with the sugar. Place salt, oil, and flour in the food processor. While running, slowly pour in the yeast mixture. Mix until soft dough forms into a smooth ball. Stretch out on pizza pan and add toppings as desired.

Chocolate Oatmeal Cake

Chocolate Oatmeal Cake
1 3/4 cup boiling water
1 cup uncooked instant oatmeal

Let stand for 10 minutes

Add:
1 cup brown sugar
1 cup white sugar
1/2 cup butter or margarine (softened) or applesauce
2 large eggs
1 tsp. vanilla
1 3/4 cup flour (half whole wheat, half regular)
1 tsp. soda
1/3 cup cocoa

Add:
1 cup chocolate chips to batter. (I use a mix of milk chocolate and semi-sweet)

Mix well. Grease & flour a 9x13 pan. Pour batter in.

On top, sprinkle 1/2 cup brown sugar, another cup of chocolate chips, and a handful of Heath English Toffee Bits. (You can also add 3/4 cup chopped pecans, if desired).

Bake at 350 for 37-40 minutes.

If using applesauce instead of butter, for 16 servings: 233 calories, 1.9g fiber, 3.8g fat, 3.8g protein, 47.2 carbs. High in sugar, but low in calories.

My Aunt Melanie's recipe. She calls it colon-cleansing cake! :)

Easy Chocolate Chip Granola Bars

http://www.laurenslatest.com/no-bake-chocolate-chip-granola-bars-easy-healthy/

Try using peanut butter instead of butter.

Gratitute Dinner Rolls

This is a great place to see pictures of how to make dinner rolls, and how to make them "Gratitude" rolls.
http://www.howdoesshe.com/delicious-dinner-rolls

Creamy Lemon or Lime Bars

http://www.ourbestbites.com/2008/04/creamy-lemon-bars/

Super Healthy Meatloaf

This recipe is a combination of two. My mother makes the awesomest meatloaf ever, but she doesn't follow a recipe, so it's impossible to duplicate! My mother-in-law also makes an awesome meatloaf, and she does follow a recipe. I have incorporated my favorites of both recipes to hopefully remember what the heck I do so it turns out the same each time, dang it! Here is what I did this time:

1 lb ground beef
1 lb ground turkey
1 medium carrot, shredded*
1 onion
1 clove garlic, minced
1 T. dried thyme or rosemary**
1/3 c. ketchup
salt and pepper
1 T. Worcestershire sauce
1 egg, beaten
1/2 c. milk
1 c. uncooked oats***

In your food processor, combine carrot, onion, garlic, thyme, ketchup, a dash of salt and pepper, and Worcestershire sauce. Pulse three or four times until chopped and combined. Pour into a big mixing bowl.

Fold in both meats, egg, milk and oats. Fold together until well combined. Be careful not to stir or squeeze the meat. This will make it tough. Should be moist, so add a little more milk if needed. Pack into a greased loaf pan, or I like to use four mini loaf pans (there are more crispy edges that way!) Bake at 350 for 1 and a 1/2 hours in loaf pan or 1 hour 15 minutes in mini loaf pan. Meat thermometer should read above 170 degrees. Serve with roasted potatoes and ketchup!

I didn't get a photo of the finished product before it was mutilated. This is how it looks before it goes in the oven.

*Some people like to add bell peppers, shredded zuchini or squash. I like to add carrots because it adds a slight sweetness without being overpowering. I find the addition of green vegetables make it taste more bland.

** Italian seasonings such as basil or oregano can be used, but I prefer these woodsy herbs.

***To make G.F. use cooked rice instead of oats, and make sure the ketchup and Worc. are both gluten free.

When put in Nutritional calculator, 8 servings: calories 239, fat 5.9g, Carbs 12.2g, Protein 33.3g

Super Healthy Lasagna Roll-Ups

I have seen recipes for lasagna roll-ups all over Pinterest lately, but my sister made them for me years ago, and somehow, I forgot about them. I LOVE lasagna, but I don't love all the calories. Here is how I cheat the calories, up the protein, and I add so many more nutrients without anyone even knowing.

Ingredients:
One box Whole Wheat Lasagna Noodles
One package firm tofu
One egg
parsley, fresh or dry
Fresh Spinach
Pasta sauce, I would use two bottles
Parmesan Cheese
opt. Italian sausage, or ground beef


Cook the noodles according to package directions. Rinse in cold water. While those are cooking, place the tofu with a little of the water from the package in a blender with one egg and a dash of salt and pepper. Blend well until the consistency of thick yogurt. Add more tofu water if needed. Place in a bowl, stir in some chopped parsley.
If you want meat in the sauce, brown some italian sausage or ground beef seasoned with italian seasonings, and then pulse it in the food processor a couple of times to chop it up really small. Add it to the pasta sauce.
Preheat oven to 375. Spray a 9X13 pan with cooking spray. Pour one cup of pasta sauce in the pan, just enough to cover the bottom.
Lay the noodles on a sheet of aluminum foil. Smear one tablespoon of the tofu on each noodle. Next, cut or tear up one or two leaves of Spinach on each noodle. Roll up the noodles and place seam-side down in the 9X13 pan. Cover with sauce, sprinkle a little Parmesan cheese on top. Bake 30-35 minutes with tented foil on top. Let sit ten minutes before serving.
Trust me, no one will know it's tofu. They will think it's Ricotta cheese!

 Blended Tofu. Sometimes I like to add grated Swiss cheese or some Parmesan cheese if I have it on hand. It's certainly not necessary, but will give it more of a cheesey flavor.

 I hate lasagna with a BIG GLOB of spinach in it. Gross! I tell my kids that the green is "spices" like what Remy puts in the food in Ratatouille. They think that's awesome.

The finished product! Yum!! I guess that each roll has between 120-150 calories depending on if you added cheese or meat.

Cooked Chicken for entrees, soups, and stews

I like to make this chicken and freeze it in cup-size portions so I can pull it out of the freezer quickly and add it to soups, casseroles, etc., or even eat it cold over salad.
I adapted it from 101 Things To Do With a Slow Cooker by Stephanie Ashcraft.

6-8 frozen boneless, skinless chicken breasts
2 t. garlic powder
4 c. water
1-2 bay leaves
1 T. dried, minced onion
1 stalk celery, cut in half
seasoned salt
pepper

Add everything to the crockpot sprinkling seasoned salt and pepper over the top. Cook on low 8-10 hours.  Remove chicken from water. Shred or chop chicken, let cool and freeze in individual baggies. Makes 5-7 cups. Strain the water and freeze for use as chicken stock.

Amy's Cheesecake

I got this recipe in college from some girl named Amy. It's a really, really good recipe. I can never get them to look very pretty, but the taste more than makes up for it! She has instructions for 3 different flavors of cheesecake. I have only made the berry and lemon, and they are both yummy.

Makes 2 cheesecakes!

2 nine inch graham cracker pie crusts

Filling:
3--8oz packages of cream cheese
1 c. sugar
1/4 t. salt
2 t. vanilla
3 eggs

Topping:
2 c. sour cream
3 T sugar
1 t. vanilla

Berry Cheesecake:
1 c. berries
1 egg

Pumpkin Cheesecake:
1 c. pumpkin pie filling
1/2t. pumpkin pie spice
1 egg

Lemon Cheesecake:
1 c. lemon curd
1/2 t. lemon juice
1 egg

Instructions:
Preheat oven to 3oo degrees. Beat softened cream cheese (microwave for 1 1/2 minutes to soften), sugar, salt, and vanilla. Add eggs. Use half the batter to fill each pie half full. With the remaining batter, mix in whichever kind of cheesecake you choose (for example, for lemon cheesecakes, mix the batter with 1 c. lemon curd, 1/2 t. lemon juice, and one egg). Spread the flavored batter over the cheesecake batter in the pie crusts. Bake for 50 minutes. Remove and cool for five minutes. While cooling, mix up the topping. Spread over baked cheesecakes and bake for ten more minutes. Chill before serving.

Apple Spice Protein Bars

This recipe can be found here.

Pulled Pork Crockpot recipe

• 4 lbs pork roast ( shoulder or butt)
• 2 large onions
• 1 cup ginger ale
• 1 (18 ounce) bottles favorite barbecue sauce ( I like Sweet Baby Ray's)
• barbecue sauce, for serving (optional)

Directions

1. Slice one onion and place in crock pot.
2. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
5. Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
6. TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
7. Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
8. Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!
9. Serve on rolls or over rice. Recipe can be found here  I got it from my Aunt Kathy, so I know it's good!

July's Caramel Bars

My neighbor has made these for me a few times, and they are so good!

2 cups butter
2 1/4 cup brown sugar
3 cups quick quaker oats
1 tsp. salt
... 2 tsp soda
1 bottle Mrs. Richard's Caramel Topping
16 oz pkg milk chocolate chips
chopped walnuts (optional) I never do these...yucky :)

soften butter in microwave. In a large bowl, mix butter, brown sugar, flour, oats, salt and soda together. Take 3/4 of the mixture and press on cookie sheets (press up on sides). Bake for 8 minutes at 350. Remove and pour on caramel. Spread evenly, sprinkle on chocolate chips and walnuts. Then sprinke remaining cookie mixture on the top. Bake again for 10-12 minutes at 350. Do not over cook or the caramel goes hard.

Broccoli Shrimp Pasta Toss

I used this recipe that I found online, with a few minor changes:

1 package whole wheat linguine pasta
5 minced garlic cloves
2 T. butter
1/4 c. olive oil
One large head of broccoli cut into small florets
salt and pepper
16 oz package cooked, deveined shrimp
1 c. chopped, fresh spinach
1/2 c. shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a shallow pan, arrange broccoli in a single layer and add just enough water to cover the bottom of pan and broccoli halfway, cover. Bring water to a boil and simmer broccoli for 6 minutes and drain. Meanwhile, remove tails from shrimp and rinse. When pasta is done cooking, drain in a colander. In the pasta pot, add olive oil and butter and heat slowly. When butter is melted, add garlic and cook for about one minute. Toss in broccoli and shrimp and fresh spinach, stir to heat up shrimp and wilt spinach, this only takes a minute. Add pasta, salt and pepper and toss. Remove from heat, add cheese, and toss.

A 1-1/4 c. serving is about 200 calories.

My son, who doesn't eat anything, had three plates full!!!

Grandpa England's Burritos

One of my fondest memories of my late grandpa England was one time he made burritos for us. The old grouch was so proud of his cooking. It was necessary we rave over them, and they were good! I miss him.

1 lb. ground beef
1/2 onion, chopped
Dash oregano
Dash salt and pepper
1/2 can chopped green chiles
1 can tomato sauce
3 large flour tortillas
Shredded cheese

Brown meat with onions and seasonings in pan using olive oil. Add green chiles and tomato sauce and let simmer for 30-45 minutes. Spoon 1/3 of the mixture into each tortilla; roll and place in casserole dish coated with olive oil. Use a toothpick if necessary to hold them together. Cover with shredded cheese. Bake at 350 for 20-30 minutes or until cheese is melted and the tops of the burritos are golden brown. Serve with salsa.

Dad's French Bread

My dad learned to make this bread on his mission. It's really crusty on the outside and soft on the inside. Perfect!

Makes 4 loaves or 16 big rolls

10 c. flour
2 T. yeast dissolved in 1/2 c. hot water
3 T. sugar
4 t. salt
3 1/2 c. Hot water
1 egg white

Mix all ingredients, except egg white, and stir until moistened. Pour out and knead for 10 minutes or until dough is soft and smooth. Let rise in large buttered bowl for 1 1/2 hours. Punch down. Divide into 4 equal slices. For loaves, flatten each piece into a rectangle and roll into a loaf, pinching the crease shut. Place crease-side down on greased sheet. Let rise for 20 minutes. Mix 1 egg white with 1/2 c. water and brush the loaves. Make diagonal (1/2 inch deep) cuts with a sharp knife in the top of each loaf. Bake at 375 for 15 minutes. Brush with egg white mixture once again. Bake 15 more minutes until golden brown. French bread must be eaten the same day or frozen for future use.

For rolls, follow the same directions as for loaves. Once the loaves are rolled and formed, cut each loaf into 4 equal pieces. Brush with egg mixture and bake as directed preceding.

Grandma Roberts' Hot Rolls and Cinnamon Knots

This is my Aunt Susan's recipe. She brings them to our Christmas party, and my mouth waters every time I think of those cinnamon knots. They always go quickly! Note: Be sure to read the whole recipe before starting!

Mix together and bring to a boil:
2/3 c. water
1 T. butter
2 T. milk
sprinkle salt

Add:
2/3 c. potato buds, remove from heat and stir until fluffy like mashed potatoes, set aside.

In a liquid measuring cup, to 1/2 c. warm water add:
1 T. sugar
2 T. yeast
Let set until yeast dissolves and rises, about 10 minutes.

In a small bowl, beat 3 eggs together and add:
1/2 c. sugar
1/2 c. oil

Stir 3/4 c. very HOT water into the potato mixture, put in mixing bowl with 1 c. sifted flour and begin mixing. Add yeast mixture and egg mixture, and beat well. Add about 5 cups flour and 2 t. salt (sifted together). Mix well. Put dough into greased bowl and let rise for about 1 to 1 1/2 hours until doubled.

Dinner rolls: Roll out, cut, and let rise in a greased pan until doubled again.

Cinnamon knots: Roll out, cut into 3/4" strips. Dip into melted butter, then roll in a sugar, cinnamon mixture. Tie into a knot and let rise in greased muffin pans until doubled.

Bake 375 for 9 minutes or until lightly browned.

Angel Hair Pasta with Chicken

This is from "Easy Everyday Cooking".

2 T. olive oil
2 skinless, boneless chicken breast halves, cut into 1-inch cubes.
1 carrot, sliced diagonally into 1/4 inch pieces
Broccoli florets, steamed until just tender
2 cloves garlic, minced
12 oz. angel hair pasta
2/3 c. chicken broth
1 t. dried basil
1/4 c. shredded Parmesan Cheese

Heat 1 T. oil in a medium skillet over medium heat; add chicken. Cook, stirring.,until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer. Cook pasta according to directions. While pasta is cooking, add chicken broth, basil, and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixtrue. Serve immediately.

Banana Muffins

This recipe I got from my friend Viv. It's awesome!

1 1/2 c. flour
1 t. baking soda
1 t. baking powder
1/2 t. salt

4 mashed bananas
3/4 c. sugar
1 egg
1/2 c. butter
dollop sour cream
1 t. vanilla
1/2 t. cinnamon

Topping:
1/3 c. brown sugar
1 T. flour
1/8 t. cinnamon
1 T. cold butter

Preheat oven to 375. Combine first four ingredients in a big mixing bowl and set aside. In a smaller bowl, combine the rest of the ingredients. Stir into dry ingredients until just moist. Scoop into muffin cups. For topping: mix brown sugar, flour and cinnamon together; cut in butter until crumbly. Sprinkle topping over batter. Bake 18-20 minutes. Cool in pan 10 minutes before removing. Makes 1 dozen.

Braised Pork Chops with Sweet Potatoes and Apples

1/4 c. flour
1/2 t. salt
1/4 t. pepper
4 bone-in, center-cut pork chops (6-8 oz each)
2 T. olive oil
1 large onion, sliced
1 c. low-sodium chicken broth
2 large sweet potatoes, peeled, cut into wedges
2 golden delicious apples, halved, cored, cut into wedges
2-3 sprigs fresh thyme

Combine flour, salt and pepper in a large bowl. Dredge chops in seasoned flour, shaking off excess. Warm oil in a large skillet over medium-high heat. Add chops and cook until lightly browned, about 2 minutes per side. Transfer to slow cooker. Add onion to skillet and cook, stirring often, until softened, about 3 minutes. Pour in broth, increase heat to hight and bring to a boil, stirring to pick up any browned bits on bottom. Pour over pork chiops in slow cooker. Scatter sweet potatoes and apples around chops and thyme. Cover and cook on low until tender, about 3 hours, or on high for 1 1/2 hours.
Per Serving: 435 cal. 18 g fat (5 sat. fat), 58 mg chol, 6 g fiber, 25 g. protein, 44g carbs, 797 mg sod.

Pickled Dill Beans

2 lbs green beans
1 c. white vinegar
2 T. pickling salt
2 t. dill weed
1/4 t. cayenne pepper
2 cloves crushed garlic

Wash and drain beans, snipping off yucky ends. Cut to fit jars. Cover beans with boiling water and cook 3 minutes. Pack into hot jars leaving 1/2 " head space. In 4-6 qt. pot combine vinegar, 3 c. water, pickling salt, dillweed, cayenne pepper, and garlic. Bring to boil. Cover beans with pickling liquid leaving 1/2" headspace. Adjust lids. Process in boiling water bath for 10 minutes. Makes 4 pints. Will be ready to eat in 4-6 weeks.

Sweet and Sour Chicken

Thanks to my friend Karen and cousin Adrienne for supplying me with this recipe. I don't have exact measurements for the amount of chicken. I usually double the sauce recipe and add cut up bell peppers and pineapple and add that as well.

Corn starch
Egg, beaten
Chicken, cut into chunks

Dip chicken in egg and then dredge in corn starch. Brown in a frying pan with a little oil. Transfer to a 9X13 pan. Cover with sauce. Bake at 325 for 45 minutes, stirring every 15 minutes.
 Sauce
Whisk together:
3/4 c. sugar
1/2 c. vinegar
4 T. ketchup
1 T. soy sauce
1/2 t. garlic powder

Scotcheroos

1 c. corn syrup
1 c. sugar
1 c. creamy peanut butter
6 c. rice krispies
1 c. semi sweet chocolate chips
1 c. butterscotch chips

Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter, mix well. Add cereal, stir until evenly coated. Pour into greased 9 X 13 pan. Pat into place. While still hot, sprinkle chocolate and butterscotch chips over the top and spread until well combined. Cool at least 45 minutes.

Kachina Scones

These are kind of weird, but really yummy with apricot jam!

2 c. flour
2 T. sugar
2 t. baking powder
1/2 t. salt
1/2c. butter, softened
1 egg
1/2 c. half and half
2 T. half and half

Mix flour, sugar, baking powder, and salt. Add butter and cut with pastry blender til crumbs form. In another bowl, whisk 1/2 c. half and half with egg. make a well in the middle of crumb mixture. Pour egg mix into well. Mix with fork until soft dough. Knead dough 3 times. Form dough into a circle and cut into 8 wedges. brush tops with 2 T. half and half. Place on greased cookie sheet and bake at 425 for 12 minutes until slightly browned.

Soft Pretzels

1 pkg yeast
1 1/2 c. warm water
1 t. salt
1 T. sugar
4 c. flour
1 egg, beaten
coarse salt

Dissolve yeast in water. Add salt and sugar. Blend in flour. Knead on a floured surface until smooth. Roll into strips and form into pretzels. Place on greased cookie sheet. Brush with egg and sprinkle with salt. Bake at 425 for 15 minutes or until golden brown. Makes 30-40 small pretzels.

Mandy's Whole Wheat Bread

I personally think that my cousin Mandy has perfected whole wheat bread. This is her recipe, and all credit goes to her experimentation!

5 c. hot water
1/3 c. oil or butter
2/3 c. honey
1/2 c. cooked oats (I like to use leftover steel-cut oats)
12-14 c. freshly ground white wheat (if using red wheat, use half white flour)
2 T salt
2 T rapid rise yeast
(I like to add 1 egg)

Mix together in a heavy-duty mixer like a Bosch for 5 minutes. Rise til doubled, punch down and let rest for 10 minutes. Form 4 loaves and let rise til doubled again. Bake at 350 for 25 minutes.

Mom's Cornbread

I'm allergic to corn, but I suffer through it whenever this cornbread is available. It's that good!

1 c. butter, melted
1 1/3 c. sugar
4 eggs
2 c. buttermilk
1 t. baking soda
2 c. cornmeal
2 c. flour
1 t. salt

Mix together and bake in greased 9X13 at 375 degrees for 30-40 minutes. Use toothpick test to make sure it's done. I've even had to cook it as long as 45 minutes. It depends on the oven.

Charity's Whole Wheat Pancakes

I love these super healthy pancakes from my neighbor Charity

Stir together:
4 c. whole wheat flour
2 T. baking powder
1t. salt
1 t. baking soda
1 t. cinnamon
1/2 t. nutmeg

Blend and mix gently into four mixture:
3 c. milk
1/3 c. apple sauce
1/3 c. orange juice concentrate
4 eggs
2 T. olive oil
2/3 c. water
1/4 c. honey
1/4 t. vanilla
grated rind of one orange

Aunt Dianne's Rolls

2 c. warm water
2/3 c. dry instant milk
1/2 c. butter
1 T. dry yeast
1/2 c. sugar
1/2 c. dry instant mashed potatoes
1 1/2 t. salt
2 eggs
4-5 c. flour
Mix ingredients by hand in order given. Knead for about 8 minutes. Let raise once until double in volume. Punch down and turn out on a floured borard or pasty cloth. Divide in two and roll into a 10" circle. Brush with melted butter. Cut each circle of dough into about 18 triangles. Start at the widest end and roll each one in a crescent roll fashion. Place on a greased baking sheet with the point on the bottom of each roll. cover well with plastic wrap and freeze until ready to use. Remove from the freezer about three hours before you wish to bake them. They may also be thawed overnight in the fridge. Makes about three dozen.  Bake at 375 for 12-15 minutes.

Matt's Poppyseed Chicken

6 halved chicken breasts, boiled until done and shredded
2 cans cream of chicken
1/2 c. butter, melted
12 oz sour cream
1/2 box townhouse crackers, crushed
1/2 c. butter, melted
poppy seeds

Preheat oven to 350. Mix chicken with cream of chicken ,1/2 c butter, and sour cream into casserole dish. Mix crackers with 1/2 c. butter and spread on top. Sprinkle with poppy seeds. Back 30-40 minutes or until edges brown.

Mom's Pot Roast and Vegetables with gravy

1 Roast, beef or pork
olive oil
salt and pepper
Rosemary (or any other herb, such as thyme, sage, or garlic)
3 c. beef broth, chicken broth if using a pork roast
potatoes, peeled, cut into big chunks
carrots, peeled, cut into big chunks
onions, peeled, cut into big chunks
1 c. milk
4 T. corn starch
opt Kitchen Bouquet

In an oven-safe pot, heat a drizzle of olive oil. Pat the roast dry and cover in salt and pepper and rosemary. Brown the roast on all sides. Transfer the roast to a crockpot. Pour beef broth over the roast. Heat on low for four hours or until tender. Pre heat oven to 400. In the pot, place potatoes, carrots and onions. Drizzle with olive oil and season with salt and pepper and rosemary. Toss to coat. Cook one hour or until tender.
When roast is finished, remove from crockpot and let rest covered with foil on a plate. Remove vegetables from the pot. Transfer the liquid from the crockpot to the pot. Place pot on the stove. Add one cup of milk and 4 T of corn starch, whisking vigoriously releasing all the bits from the bottom of the pot, bring to a simmer. Simmer until desired thickness. Add a drizzle of Kitchen Bouquet, and season to taste. The gravy will have bits of vegetables and meat in it, but you can sieve the gravy if you prefer. Serve over meat and vegetables.

Mexi-Feast

This recipe makes me laugh. My good friend Rob used to make this in college. It was his "impress a girl" recipe. Ha ha ha! It looked like crap, but it was actually really good!

1 can kidney beans with juice
1 cup boiled rice
1/2 lb. or more of pre-cooked and seasoned ground beef
1/2 diced bell pepper
1/2 diced onion
1/2 diced garlic (I assume he means a couple pieces of garlic)
salsa to taste
jalapeno peppers if you like it hot
Tortillas flour or corn depending on if you want it gluten free and other toppings

Mix all the above stuff together in a big pot on med-low heat. After cooking about 5-10 minutes, mash the contents together with a potato masher. Add whatever spices you have in the cupboard that you think would be good. Keep adding until it tastes good. Cook for 5 more minutes. Put the stuff on a tortilla, and add additional condiments such as fresh diced tomatoes, peppers, onions, cucumbers, sour cream, salsa, jalapenos, or hot sauce. Roll up and enjoy!

Yucatan Chicken

This was a recipe my cute friends, the Nelson sisters used to make in college. I just came across this recipe, and it brought back a whole lot of memories! I'm gonna have to make it soon!

2 Chicken breasts, boneless, skinless, and cut in cubes
2 T. lemon juice
1 t. Mexican seasoning-- make sure it's gluten free
1 can (16 oz) Mexican Stewed tomatoes
1 T. sugar
1 1/2 t. corn starch
1/4 t. garlic powder

Any combination of corn chips, flour tortillas (not if you're making it gluten free), sour cream, olives, lettuce, cheese, tomatoes, or whatever else you like on taco salads

In a microwave safe bowl*, mix chicken, lemon juice, and Mexican seasoning. Cover with lid or vented plastic wrap. Cook for 8-10 minutes or until chicken is cooked, stirring several times. In a blender, place stewed tomatoes, sugar, cornstarch, and garlic. Blend until tomatoes are finely chopped. Pour over chicken mixture. Cook, uncovered, on high for 4-5 minutes or unitl hot. Serve over tortilla chips with lettuce, cheese, and sour cream.

*I remember making this before, and instead of cooking the chicken in the microwave, I sauteed it on the stovetop with lemon juice, seasoning, and olive oil until it was browned. I prefer it this way, but either way is fine.

Di's Low-Calorie Broccoli Cheese Soup

Using Mom's Gravy Recipe, I make this low-calorie soup. It can also be gluten-free as long as gluten-free broth is used.

Ingredients
Sliced carrot
1/2 diced red bell pepper
diced onion
olive oil
1 head of broccoli cut into small pieces and steamed
1/2 head of cauliflower cut into small pieces and steamed
3 cans chicken broth, or six cups broth (six cups water with 10-12 boullion cubes)
2 cups milk (If I can afford the calories, I like to use evaporated milk)
1/2 c. corn starch
salt and pepper
cayenne
nutmeg
1 1/2 c. shredded cheese, any variation of cheddar, colby jack, swiss, parmesan, whatever you like.


Saute sliced carrot, 1/2 diced red bell pepper, and diced onion together in olive oil until just soft in sauce pan. In a bowl, whisk together broth, milk, and cornstarch. Pour over sauteed carrot, bell pepper and onion, whisking, bring to a simmer. When thickened, add steamed broccoli and cauliflower.
Salt and pepper to taste
Dash of Cayenne
Dash of nutmeg
Remove from heat
Stir in 1 1/2 c. shredded cheese
Eat plain or pour over baked potatoes.

BBQ Spareribs

This is my mom's recipe. It can also be made gluten-free

Spare ribs (at least 2 per person)
salt and pepper
bottle bbq sauce (For gluten-free use Original Kraft, Sweet Baby Rays, but always check the label)

Place ribs in a greased 9X13 baking dish. Season well with salt and pepper. Bake at 400 for an hour.
Most the fat will be melted off them and they will have formed a nice crust. Place in crockpot and pour a bottle of bbq sauce on top. Heat on LOW for four hours. Serve over rice.

Di's Butternut Squash Soup or Sauce

This is very low-calorie as I don't add any cream to it, but I do like to add a small dollop of low-fat sour cream to my bowl when I'm eating it. This is also gluten free as long as gluten free broth or boullion is used.

1 roasted butternut squash (cut the squash in half, remove seeds, place cut-side down in a 9 X13 with a couple inches of water. Bake at 350 for about an hour, or until a fork can pierce through it easily)

2 cans chicken broth or four cups water boiled with six boullion cubes*

one small onion, sautee'd in olive oil

Scoop out the flesh from the squash removing skin, add to blender or food processor. Add broth and sauteed onion. Blend until pureed. Add to pot. Simmer about 10 minutes. Salt and pepper to taste. If it's too runny, boil it down for a few minutes being sure to stir frequently.

*Use less broth to make it thicker, and it can be a yummy sauce for whole wheat cheese tortellini or other pasta

Mom's Gravy

This is the best recipe for gravy ever; it never fails! I use this recipe as a base for creamy soups and sauces as well. It is extremely low-calorie unless you add cream to it, which is certainly not necessary. It can also be made gluten free as long as you use gluten free boullion cubes or broth.

Mom's Gravy

3 c. cold water and 6 chicken-flavored boullion cubes or just 3 c. chicken broth
1 c. milk
4 T. corn starch
Salt

opt. drizzle Kitchen Bouquet (It's a liquid in a bottle, it's "browning flavoring")

Whisk the first three ingredients together in a saucepan, slowly turning the heat up to a simmer. Keep whisking until thickened. Add salt to taste. Add a drizzle of Kitchen bouquet, not too much. Makes one quart.

You can also used Beef-flavored boullion or beef broth for a brown gravy.

You can add any meat drippings, cream, or any other combination of seasonings.