Chicken Enchiladas.....Ole!

If you're in the mood for some Mexican fare, then this festive, spicy dish is right up your alley! You can make it as spicy as you want or tone it down for those mellow taste buds.

INGREDIENTS:

1/2 cup chopped green onions
2 garlic cloves, chopped
4 tbsp. vegetable oil
1 tbsp. chili powder
f1/2 tsp. leaf oregano
2 tsp. cumin
2 cans (15 oz.) tomato sauce
1 cup water
3 1/2 cups cooked chicken, cut into bite-size pieces
3 1/2 cups shredded cheddar cheese, divided
8 corn tortillas
Sour cream

DIRECTIONS:

1. Preheat oven to 350 F.
2. Saute the onions and garlic in oil for about 3 minutes (DO NOT let them brown!)
3. Add the chili powder, oregano and cumin
4. Cook 1 to 2 minutes longer, stirring constantly.
5. Add the tomato sauce and water
6. Simmer for 5 minutes
7. Add 3/4 cup sauce to the chicken and 1 to 2 cups cheese and mix well.
8. Heat each tortilla a few seconds on each side in a skillet over medium heat. Stack on a paper towel.
9. Spread 1/2 cup sauce in the bottom of a shallow 2 quart baking dish.
10. Divide the chicken mixture evenly between the tortillas. Fold the sides over the filling and place seam side down in the baking dish.
11. Pour the remaining sauce over the enchiladas.

Bake at 350 F for 20 minutes. Sprinkle the remaining cheese evenly over the enchiladas. Bake an additional 5 minutes. Top each serving with a spoonful of sour cream. Soo....yummy-licious!!

Serves 4.

(Courtesy of The Kroger Co.)

Grilled Chicken Caesar Salad

Want a delicious, healthy, low-fat recipe? Well, here it is....It's the classic Grilled Chicken Caesar Salad. Don't spend your hard earned money on one of these at your local restaurant! Make this fresh delicious salad and save money too!

INGREDIENTS:

8 cups torn Romaine lettuce
1 lb. boneless skinlesss chicken breasts, grilled and cut into strips
1 cup seasoned croutons (there are some great non-fat seasoned croutons out there now too)
1/2 cup KRAFT Shredded Parmesan Cheese
3/4 cup KRAFT FREE Caesar Italian Fat Free Dressing

DIRECTIONS:

1. Toss the lettuce, chicken, croutons, and cheese in a large bowl.
2. Add the dressing and toss to coat.
3. Serve with fresh ground pepper if you choose.

Serves 4

Your taste buds will not be fooled by this low fat Caesar salad.

And.....Did you know that Romaine lettuce is a great source of viatmins A & C?

Scrumdilly-icious Crabby Spread

Another great party fave is this Crabby Spread. But, there's nothing crabby about it at all! This recipe was given to me by my lovely mother who got it from a co-worker/friend of hers. Put it on any cracker for a creamy, tasty snack or treat! You'll be hooked for sure!

INGREDIENTS:

1 pkg. Louis Kemp Crab Delights (log or flake style)
4 pkg. cream cheese
Dash pepper
Dash salt
Dash garlic powder
4 green onions

DIRECTIONS:

1. Chop the Crab Delights into fine pieces.
2. Chop the onions into small pieces.
3. Mix all ingredients together.

This makes a pretty large amount of spread. If you want to reduce it, just cut the ingredients in half. Enjoy!!

Bruschetta........ It's Bellissimo!!!

This is one of those recipes that over the years you just tinker with to make it to your own liking. I use the sourdough loaf because I like the little bit o' tang to my bread! Feel free to leave your comments!

INGREDIENTS:

1 baguette or sourdough loaf
4 Roma tomatoes, sliced*
Fresh shredded Parmesan cheese (not the Kraft grated kind)
3 tablespoons olive oil
1 clove garlic, pressed
Italian seasoning


DIRECTIONS:

1. Mix fresh pressed garlic and olive oil in a bowl.
2. Cut the baguette or sourdough loaf into individual slices.
3. Using a basting brush, brush the olive oil mixture onto one side of each slice.
4. Place a slice or two of Roma tomato onto the oiled side of each piece of bread.
5.Sprinkle fresh shredded Parmesan cheese over the top.
6. Add Italian seasoning to taste.
7. Place all slices of bread on a cookie sheet or toaster oven pan & broil until cheese is bubbling. Yummy-licous!


(My own recipe)

Spaghetti a la PHILLY

Here's a family favorite that's easy on your budget!

INGREDIENTS:

2 Tbsp. KRAFT Grated Parmesan Cheese
4 oz. (1/2 of 8 oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 lb. spaghetti, uncooked
1 lb. ground turkey or extra-lean ground beef
1 jar (24 oz.) spaghetti sauce

DIRECTIONS:

1. Cook spaghetti as directed on package.
2. Meanwhile, brown  the meat in a large skillet.
3. Stir in sauce and the cream cheese
4. Cook on low heat 3 to 5 minutes or until the sauce is well blended and heated through, stirring frequently
5. Drain the spaghetti and add to the sauce. Mix lightly
6. Place on a platter and top with Parmesan.

Serves 4.

* Nutrition information per serving: 570 calories, 21g total fat, 10g saturated fat, 110mg cholesterol, 950mg sodium, 57g carbohydrate, 5g dietary fiber, 11g sugars, 36g protein, 20% DV vitamin A, 25% DV vitamin C, 15% DV calcium, 30% DV iron.

(Courtesy of The Kroger Co.)

Roasted Mediterranean Vegetables

If you're in search of a delicious, healthy vegetable dish, try this out. Not only is it healthy, but it's an attractive dish for any dinner table. It's great with roasted or grilled chicken!

INGREDIENTS:

12 oz. potatoes, cut into 1 1/2 inch pieces
1 small eggplant, peeled and cut into 3 x 1/2 inch sticks
2 bell peppers, any color, cut into 1 inch squares
1 cup red onion, sliced
2 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. chives
4 cloves garlic, minced
Salt and pepper to taste

DIRECTIONS:

1. Preheat oven to 425 F.
2. Combine the first 4 ingredients in a large, shallow roasting pan.
3. Whisk together the oil, vinegar, herbs, garlic, salt and pepper in a small bowl until blended.
4. Drizzle the mixture over the vegetables and stir to coat.
5. Roast uncovered, until the vegetables are tender, stirring once halfway through the roasting time.
6. Serve warm.

Serves 4 to 6.

(Courtesy of Kroger)

Green Mashed Potatoes

You're probably thinking, "green mashed potatoes, what the heck?" That's what I thought too until my curiosity got the best of me and I made them. So delicious, tasty, and yes...GREEN!

INGREDIENTS:

8 large potatoes
1 cup sour cream
1 tsp. sugar
1/4 lb. butter
2 tsp. salt
1/4 tsp. pepper
2 Tbsp. minced chives
1 pkg. frozen chopped spinach, cooked according to package directions
1 cup shredded cheddar cheese

DIRECTIONS:

1. Preheat oven to 400 F.
2. Cook and mash the potatoes.
3. Add the sour cream, sugar, butter, salt and pepper.
4. Beat until light and fluffy
5. Add a little milk for creamy consistency.
6. Add the chives and well-drained spinach and beat well.
7. Put into a casserole dish and sprinkle cheese on top.
8. Bake for 20 to 30 minutes. Refrigerate any leftovers.

Simple and Quick Peanut Butter Fudge

Several years ago, my mom gave me this recipe for peanut butter fudge. A lady co-worker gave it to her. I don't know her name. But when I read it, I was thinking there's no way in the world it would work let alone taste good. But, boy, was I fooled!!! I've shared this recipe with a lot of folks in the meantime who, like I was, in complete disbelieve that it tastes just like you toiled over the stove to make it!

INGREDIENTS:

1 large jar (18 oz.) of your favorite style/brand peanut butter
1 can of vanilla frosting, any brand will do

DIRECTIONS:

1. Mix the peanut butter and the vanilla frosting together in a large bowl. This will get your arm muscles a workout since it's a little tough to blend. (Unless you have a food processor to do it for you!)

2. Put mixture into a microwaveable dish. Use your fingers to even it out in the pan. If you want thicker fudge, put in a 8 x 8 inch square dish. If you want thinner pieces, put in a 9 x 13 inch dish.

3. Microwave for 1 minute.

4. Remove and cool.

Next, pour yourself a tall glass of milk and savor that sweet, creamy flavor!! That's it! You won't know the difference between this recipe and your friend's recipe who had to cook the mixture until it reached that "soft ball" stage!

Turkey Lasagna

Here's another non-beef dish that uses ground turkey instead. But, it doesn't matter if you use beef or turkey, EVERYBODY loves a hot slab of  tasty homemade lasagna!!

INGREDIENTS:

1 Tbsp. vegetable oil
1 lb. ground turkey
1 clove garlic, chopped
1 cup onions, chopped
1 (14 1/2 oz.) can chopped tomatoes, save the liquid!
1 (6 oz.) can tomato paste
2 1/2 tsp. Italian seasoning
8 uncooked lasagna noodles
1 (12 oz.) carton cottage cheese or Ricotta cheese
3 cups shredded mozzarella cheese

DIRECTIONS:

1. Preheat oven to 350 F.
2. In a large skillet, cook onion, garlic and turkey in oil until the turkey is cooked thoroughly.
3. Add the tomatoes with liquid, tomato paste, and the Italian seasoning.
4. Bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally.
5. Cook the lasagna noodles according to the directions on the package.
6. Lightly grease a 9 x 13 inch baking dish.
7. Spoon cottage or Ricotta cheese over the noodles.
8. Sprinkle 2 cups mozzarella cheese on top of the cottage or Ricotta cheese.
9. Spoon 1/3 of the sauce over the cheese, top with remaining noodles, and then spoon the remaining sauce over the noodles.
10. Top with the remaining mozzarella cheese.
11. Bake for 30 to 40 minutes.

Even though you want to dig into it and serve right away, it's always easier to cut into squares after it's cooled down a bit. Serve with salad and bread of your choice. Enjoy!

Baked Ziti

I found this baked ziti  recipe online about a year or so ago. It's one of my favorites and the recipe is from actress Raven-Symone. I like it because I'm a non-beef eater and this recipe calls for turkey. But, if you want to substitute for beef, I'm sure it'll be just as tasty!! It's one of those "comfort foods" that's really good complimented with a nice salad and some fresh garlic bread!

INGREDIENTS:

1 stick unsalted butter
2 lbs. ground turkey
2 medium jars spaghetti sauce with roasted garlic
Pinch dried oregano
Pinch dried parsley
Pinch salt, plus additional salt for the pasta water
Pinch pepper
1 medium onion, chopped
1 lb. box rigatoni noodles
2 (1 lb.) blocks mozzarella cheese (not the soft kind)

DIRECTIONS:

1. Preheat oven to 350 F.
2. In a large skillet, melt half of the butter over medium heat.
3. Add ground turkey and cook until browned.
4. Add tomato sauce, oregano, parsley, salt, pepper, and onion and simmer until onion is tender.
5. Cook pasta in a  large pot of boiling salted water until a little less than al dente.
6. Drain and cool.
7. Cut 1 of the blocks of cheese into cubes and slice the other into thin slices.
8. Melt the remaining butter and pour into the bottom of a deep 9 x 13 inch baking dish.
9. Pour 1 1/2 ladles full of the sauce into the dish, or enough to completely cover the bottom.
10. Add a layer of pasta and then a layer of cubed cheese. Repeat layering until all ingredients are used.
11. Fill 1 of the empty sauce jars 1/8 full with water and shake. Pour over the pasta.
12. Top with thin slices of cheese, and sprinkle with additional oregano and parsley.
13. Cover casserole with foil and place in oven. Check every 15 minutes until cheese is melted and bubbly.
14. Remove foil for the last 5 minutes of cooking to brown the cheese.

(Courtesy of Raven Symone)

Healthy Pizza Crust

This just in!!! One of my Facebook friends and former co-worker, Carol Gochenour, sent this recipe to me. I haven't made it, but knowing how health conscious Carol is, I'm sure it's a hit! She adds that you can top your pizza with your favorites!

Healthy Pizza Crust

INGREDIENTS:

3 to 4 cups grated Mozzarella cheese

2 to 3 eggs

1/2 teaspoon sea salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon Italian seasoning

Tomato sauce


DIRECTIONS:

1. Preheat oven to 400 F.

2. Mix 3 to 4 cups grated Mozzarella cheese with 2 to 3 eggs

3. Add sea salt, garlic powder, onion powder, and Italian seasoning.

4. Spread onto pizza pan or cookie sheet with sides. (The more grated cheese and eggs, the bigger the pizza will be.)

5. Bake at 400 degrees until browned, usually about 15 to 20 minutes.

6. Take out and top with tomato sauce, more cheeses, and desired cooked or raw toppings.

7. Put back in oven and bake until cheese on top melts!

It's so yummy-licious, without all of those carbs!! Thanks for sharing, Carol!

(Courtesy of Carol Gochenour)

A.T. Pasta Salad

Here's another great recipe shared by my friend Ashley Tuskey! I really like this dish in the summer because it's cool and refreshing and oh...so....yummy-licious! Great for picnics, family dinners, parties, snacks and more!

A.T. Pasta Salad

INGREDIENTS:

12 oz. package of Wacky Mac Veggie Spirals Pasta
Italian dressing
1 block Cheddar cheese
1 block Pepper Jack cheese
1 small can sliced black olives
McCormick Salad Supreme
Green pepper (optional)
Red pepper (optional)
Pepperoni (optional)

DIRECTIONS:

1.Cook the Wacky Mac according to directions on package. DO NOT OVERCOOK!!
2. Drain and cool.
3. Cut up small squares of Cheddar cheese and Pepper Jack cheese and set aside. (The amount of cheese you use depends on your personal preference.)
4. Cut up green/red pepper into small pieces and set aside. (This is optional, but it does add some extra color and crunch to the dish!)
4. Place Wacky Mac in bowl.
5. Add the cheeses, peppers, black olives, pepperoni.
6. Starting with about 1/2 cup Italian dressing, pour into the mixture and stir. (You can add more if you like.)
7. Sprinkle with McCormick Salad Supreme. (I usually sprinkle about a tablespoon on mine.)
8. Mix well and refrigerate.

Serves @ 8.

(Courtesy of Ashley Tuskey)

No Bird Stuffing

Do you ever have a hankerin' for stuffing but don't want to buy the bird or make that boxed stuffing? Well, I've found a solution for you! I call it "No Bird Stuffing" and it tastes just like you stuffed it in the bird and baked it for hours!

INGREDIENTS:

1 loaf of white bread
1 small celery bunch, diced
1 large onion, diced
2 eggs
pinch salt
1/4 tsp. cracked pepper
1/2 lb. unsalted butter
1/4 to 1/2 cup turkey broth (if you can substitute with chicken broth too)

DIRECTIONS:

1. Preheat oven to 350 F
2. Melt the butter
3. Stir in onions, salt and pepper, and cook until the onions are translucent.
4. Add the celery and cook until tender
5. Tear the bread into pieces and add to the pan with the onions. Toss well.
6. Turn off the heat.
7. Crack the eggs into the mixture and toss well.
8. Form the mixture into loaf form and place in a bread loaf pan.
9. Pierce the loaf in the middle with a knife
10. Pour the broth over the dressing.
11. Bake at 350 F for 30 minutes

Serves 6 to 8

(Courtesy of Bob Merten)

A.T. Taco Dip

I have a good friend, Ashley Tuskey, who from time to time shares her tried and true recipes with me. And they are always so awesome that I make them frequently at my house. The first one is Taco Dip. This is perfect for get-togethers, Super Bowl parties, or just to have in the fridge when you get the munchies!!

A.T. Taco Dip

INGREDIENTS:
2 blocks of cream cheese
16 oz. container sour cream
2 packets of taco seasoning
Small can of sliced or chopped black olives
Taco sauce or salsa
Small can of chopped jalapenos
Large bag of Tostitos or your favorite tortilla chips


DIRECTIONS:
1. Mix ingredients together in a decent size bowl. Put in a dish. I used a glass dish because the dip is so colorful it shows off how tasty it is!
2. Next, layer with taco sauce or salsa (whichever you prefer)
3. Lastly, top with shredded cheddar cheese, diced black olives, and diced jalapenos

Serve with tortilla chips. OLE!

(Courtesy of Ashley Tuskey)

Mrs. Adams' Delicious Pound Cake

This cake is to die for!! It's a classic American dessert that deserves a tall glass of milk of a nice hot cup o' coffee to compliment it! You can also top it off with fresh fruit of your choice and maybe a little dollop of whipped cream! ENJOY!

INGREDIENTS:

1 lb. Imperial margarine (sticks)

6 eggs ( at room temperature)

1 lb. confectioners sugar

3 cups cake flour

2 teaspoons vanilla

DIRECTIONS:

1. Cream the margarine and sugar. Add eggs one at a time lightly, mixing in well after each addition. Add the flour and mix well. Add vanilla before, during and after adding the flour.

2. Pour the batter in a stick-free or greased and floured bundt cake pan and bake for 1 to 1 1/2 hours on 325 F. Begin watching the cake at 1 hour. The cake is done when a toothpick inserted into the center comes out clean. Cake should be cracked on top and golden brown.

3. Cool for 5 minutes on a cake rack. Loosen the sides with a knife. Gently remove the cake from the pan while still warm.

(Courtesy of SimplyRecipes.com)

Broccoli Cheese Casserole

If you're looking for comfort food, here it is!! Warm, cheesy broccoli with just a hint of bacon flavor. It's to die for!! And it's simple to make!

INGREDIENTS:

2 pounds broccoli, stgems removed, large florets cut, yielding about 8 cups of broccoli florets
Salt for blanching the water
2 strips of thick-cut bacon (about 2 ounces), cut crosswise into 1/4 inch wide strips
1/3 cup all purpose flour
5 eggs, beaten
1/2 cup cream
1 cup whole milk
2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if using fine ground black pepper)
1/2 teaspoon salt
2 teaspoons Dijon mustard
8 ounces cheddar cheese, grated


DIRECTIONS:


1. Bring a large pot of salted water to a boil (1 Tbsp. salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.

2. While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess grease. Set aside.

3. Preheat oven to 425 F. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.

4. Place the parboiled florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies! Sprinkle the casserole with the remaining cheese.

5. Bake for 25 - 40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.

Serves 5 as a main course, 10 as a side.

(Courtesy of SimplyRecipes.com)

Chicken Parmesan

OMG! That's all I can say about this tasty dish! It was so easy to make and sooo...delicious! If you make it, let me know! Here's the recipe:

SAUCE:

1/2 large yellow onion
1/4 cup olive oil
2 medium garlic cloves, peeled and minced
1 can (28 oz.) crushed tomatoes
1 teaspoon dried oregano
pinch of red pepper flakes
pinch of sugar


CHICKEN:

4 chicken breast cutlets (1 1/4 to 1 /2 pounds total)
Salt
2 eggs
1 cup breadcrumbs
1 cup freshly grated Parmesan cheese
1/4 cup olive oil
2 Tbsp. fresh basil leaves, thinly sliced
8 ounces mozzarella cheese, sliced


DIRECTIONS:

1. Prepare the sauce. Coarsely grate half of an onion. Grating the onion will create smaller onion pieces and release more of the onion's juices, and is faster than chopping. Heat olive oil in a saucepan on medium-high heat. Add the onions and saute for 2-3 minutes. Add the minced garlic. Cook until fragrant, about a minute more. Then add the tomatoes, oregano, red pepper flakes, and sugar. Bring to a summer, reduce the heat to maintain the simmer. Cook, uncovered while you prepare the chicken (about 10-12 minutes).

2. Preheat oven to 400 F. Working one at a time, place a chicken cutlet between two layers of wax paper (or plastic wrap). With a meat pounder (cleaver), pound the chicken pieces to flatten them to an even thickness - between 1/4 to 1/2 inch. (If you don't have a meat pounder, you can use a rubber mallet, an empty wine bottle, or a heavy rolling pin.) Salt the chicken pieces well.

3. In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1/2 cup of the Parmesan cheese, and pinch of salt. In separate shallow bowl, whisk together the eggs.

4. Heat 1/4 cup of olive oil in a large saute pan on medium-high heat. the oil should be shimmering, not smoking. Dredge the chicken pieces 1 piece at a time first in the egg mixture, then in the breadcrumbs. Then lay the pieces in the hot saute pan. Turn the heat to medium, then gently fry the cutlets until they are golden brown, about 3-4 minutes per side.

5. Spread enough tomato sauce to thickly coat the bottom of a 9x13 casserole pan of baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish. Place the sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then top the cutlets with slices of mozzarella cheese and the remaining 1/2 cup of Parmesan cheese.

6. Bake in the oven for 10-12 minutes, or until the mozzarella begins to brown. Serve with spaghetti and the remaining sauce, or in a large roll. Serves 4.


(Courtesy of SimplyRecipes.com)