Pumpkin Hazelnut Flaugnarde (Clafoutis)

*NOTE: This recipe comes directly from the Skinnytaste blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Gina's blog for yourself!*

Ingredients
3 eggs
2 egg whites
10 tbsp Splenda for baking (or sugar or light agave nectar)
1/2 cup flour
pinch salt
1 cup skim milk
2 tsp vanilla extract
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
2/3 cup pumpkin puree
1/3 cup chopped, lightly toasted hazelnuts

Preheat oven to 425.
Spray a 9-inch pie plate with non-stick spray.
Add hazelnuts to dish.

Place eggs, egg whites, Splenda, milk, vanilla extract, cinnamon, nutmeg, ginger, and salt in a blender Or food processor or mix in a bowl by hand).
Blend until smooth.
Add pumpkin puree and blend well.
Add flour and pulse until well-combined.
Pour batter into pie dish.

Bake for 15 minutes.
Lower heat to 375 and bake another 15-20 minutes, until center is just set.
Cut into 10 sections and serve warm.

*NOTE: Recipe makes 10 servings at 4 Weight Watchers Points Plus per serving. If you leave out the hazelnuts (as I did when I made it), it is only 3 points per serving.

Pulled Buffalo Chicken

Ingredients
1 large or 2 small chicken breasts (approximately 12 oz)
2-3 Tbsp light/reduced-fat mayo
Sriracha/Hot Sauce
Chili powder
1 Celery stalk, chopped
1 Carrot, chopped
Fat-Free Blue Cheese dressing or crumbles

Boil chicken breast until cooked through.
Place in a large bowl and pull apart, using 2 forks.
Add mayo -- just enough so it is moist, but not sopping wet.
Add celery and carrot and mix well.
Add sriracha/hot sauce/chili powder to taste and mix well.
Add either a tbsp of FF blue cheese dressing or 2 tbsp of blue cheese crumbles (or both!)

Serve hot on a potato roll with desired condiments.

NOTE: Recipe makes 3 servings at 5-6 points per serving (depending on the amount of dressing and blue cheese crumbles used) (not including bun and condiments).

Mango Lassi

*NOTE: This recipe comes directly from the Skinnytaste blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Gina's blog for yourself!*

Ingredients
1 mango, chopped
6oz fat free greek yogurt
1 cup fat free milk
1 1/2 tbsp honey
1 cup crushed ice

Combine all ingredients in a blender, and blend until smooth.

*NOTE: Recipe makes 3 servings at 4 Weight Watchers Points Plus per serving.

Cabbage Salad

*NOTE: This recipe comes directly from the Green Lite Bites blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Roni's blog for yourself!*

Ingredients
2 cups shredded cabbage, any color
1/4 cup crumbled feta
1/2 tbsp honey
1 tsp olive oil
1 tsp oregano
2 tbsp red wine vinegar

Mix feta, honey, olive oil, oregano and vinegar.
Squish feta as you mix, making dressing creamy.
Pour over shredded cabbage and toss.

*NOTE: Makes 2 servings at 2 Weight Watchers Points Plus per serving.

Broccoli and Cheese Mini Egg Omelets

*NOTE: This recipe comes directly from the Skinnytaste blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Gina's blog for yourself!*

Ingredients
4 cups broccoli florets (or any vegetables you have handy)
4 whole eggs
1 cup liquid egg whites
1/4 cup reduced fat cheddar cheese
1/4 cup good grated cheese (like pecorino romano)
1 tbsp olive oil

Preheat oven to 350
Saute veggies.
Generously spray cupcake tin with nonstick cooking spray.
Spoon veggies evenly into 9 tins.
In a medium bowl, beat egg whites, eggs, and grated cheeses (save just a little cheese).
our mixture into greased tins over veggies until about 3/4 full.
Top with grated cheese and bake about 20 minutes.

*NOTE: Each mini omelet is 2 Weight Watchers Points Plus.

Maryland-ish Crab Cakes

*NOTE: This recipe comes directly from the Green Lite Bites blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Roni's blog for yourself!*

Ingredients
5 Ak-Mak 100% Stone Ground Whole Wheat Crackers, crushed into bread crumbs
1 tbsp quick oats
1 tsp onion powder
2 tsp dried parsley
1/2 tsp dry ground mustard
1 tsp Old Bay seasoning
1/4 cup nonfat unflavored yogurt
2 tbsp Worcestershire Sauce
2 egg whites
1 pound jumbo lump crab meat

Preheat oven to 375.
In a small bowl, mix crushed crackers, onion powder, parsley, mustard, quick oats, and old bay.
In another bowl, whisk egg whites, yogurt, and Worcestershire sauce. Fold in crabmeat.
Combine dry mixture with wet mixture.
*NOTE: combined mixture will be wet.
Form mixture into 6 3oz patties (more like wet mounds) and place on a cookie sheet covered with foil and sprayed with nonstick cooking spray.
Bake for about 10 minutes. Turn on broiler to brown tops (or flip them over) and continue for about 5 more minutes.

*NOTE: Each crab cake is 2 Weight Watchers Points Plus. Buns and condiments are not included in points value.

Cheesy Zucchini Enchiladas

*NOTE: This recipe comes directly from the Skinnytaste blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Gina's blog for yourself!*

Ingredients
1 tsp olive oil
2 cloves garlic, crushed
2 scallions, chopped
1/4 cup cilantro, chopped
2 medium zucchinis, grated
1 1/2 cups grated reduced fat mexican blend cheese
4 large tortillas (low carb, preferred)

sauce:
1 garlic clove, minced
11 cup tomato sauce
1/4 tsp chipotle chili powder
1/4 tsp ground cumin
1/2 cup fat free vegetable broth

Sauce:
Saute garlic in a saucepan.
Add chili powder, cumin, broth, and tomato sauce.
Bring to a boil.
Reduce heat to low and simmer for 5-10 minutes.
Set aside until ready to use.

Preheat oven to 400.
Saute garlic and scallions in olive oil over medium heat for about 3 minutes.
Add zucchini and cook about 4-5 minutes.
Remove from heat and add 1/2 cup cheese. Mix well.
Divide zucchini between each tortilla. Roll and place seam side down in baking dish sprayed with nonstick cooking spray.
Top with enchilada sauce and remaining cheese.
Bake until hot and cheese is melted -- about 20 minutes.
Serve with chopped cilantro, scallions, sour cream, and salsa.

*NOTE: each enchilada is 7 Weight Watchers Points Plus.

Cheesy Salsa Tuna Burgers

*NOTE: This recipe comes directly from the Green Lite Bites blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Roni's blog for yourself!*

Ingredients
1 can of tuna packed in water (drained)
1 egg
2 wedges of The Laughing Cow Light cheese (I used the Fresco & Chipotle flavor)
1/4 cup of your favorite salsa
3/4 cups old fashioned oats ground up in a blender or food processor
1 tsp onion powder
1 tsp garlic powder
1 tsp dried cumin
1 tsp chili powder
1 tsp dried cilantro/coriander
Dash of hot sauce to taste

Place all ingredients in a bowl and combine with hands.

Heat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.

Form the tuna mixture into 3 patties and place directly on hot skillet. Cook for about 3 minutes per side until warmed through and browned.


*Note: each patty is 5 Weight Watchers Points Plus. Buns and condiments are not included in points value.

Chicken and Cornbread Skillet

Ingredients
1 lb chicken, cut into 1-inch cubes
1/2 tsp salt
1/8 tsp pepper
1/4 cup all-purpose flour
1/4 cup olive oil
1 onion, chopped
3 cloves garlic, minced
1 carrot, peeled, halved, and thinly sliced
2 cups canned tomatoes with their juice, chopped
2 celery stalks, chopped
1 1/4 tsp grated orange zest
2/3 cup frozen green peas, thawed and drained

Cornbread:
3/4 cup cornmeal
1/4 cup all-purpose flour
2 tsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup buttermilk
1 large egg, lightly beaten
2 tbsp melted butter or vegetable oil

Preheat oven to 400.
Sprinkle chicken with salt and pepper, then dredge in flour.
Heat 2 1/2 tbsp oil in a large oven-proof skillet over medium-high heat.
Add chicken and saute, stirring occasionally, about 5 minutes. Transfer to large plate.
Add remaining oil, onion, and garlic to skillet.
Saute, stirring occasionally, about 5 minutes.
Add carrot and saute another 5 minutes.
Add tomatoes, celery, and orange zest. Cook uncovered about 7 minutes more.
Return chicken to skillet and cook 4-5 minutes. Stir in peas.

In a medium sized bowl, combine cornmeal, flour, sugar, baking powder, salt, and soda.
In a small bowl, whisk together buttermilk, egg, and butter.
Form a well in the center of dry ingredients and stir in the liquid mixture until just combined -- batter should be lumpy.
Spoon batter on top of the chicken, leaving a slight border.
Transfer skillet to oven and bake uncovered for 15 minutes or until cornbread is lightly browned.

Tuna Steaks

Ingredients
2-4 tuna steaks
1/2 tsp grated lime zest
1 garlic clove, crushed
2 tsp olive oil
1 tsp cumin
1 tsp coriander
1 tsp pepper
1 tbsp lime juice
1 tbsp cilantro, to garnish

In a small dish, combine lime zest, garlic, oil, cumin, coriander, and pepper.
Spread mixture over both sides of tuna.
Heat pan over medium-high heat and spray with nonstick spray.
Press steaks into pan on all sides to seal them.
Cook for 5 minute son one side. Flip. Cook for another 4-5 minutes.
Transfer to serving plate.
Sprinkle with lime juice and cilantro.

Cornmeal Dusted "Fried" Ravioli

Ingredients
1 12-14oz package fresh ravioli
1 cup cornmeal
1/4 cup parmesan cheese
1/2 tsp nutmeg
1/2 tsp pepper
2 tbsp extra virgin olive oil
1 tbsp butter

Cook ravioli as directed. Turn water off, leave ravioli in hot water.
Combine cornmeal, parmesan, nutmeg, and pepper.
Heat a skillet sprayed with nonstick spray over medium heat. Add oil and butter.
Drain ravioli a few at a time. Dust hot ravioli in cornmeal mixture and add to skillet. Brown on both sides, 3-4 minutes total. Do this in batches until all ravioli are finished.
You may need to microwave the ravioli briefly to reheat.

Serve with pasta sauce.

Sausage Calzones

Ingredients
1 1/3 lbs italian sweet sausage
2 cups ricotta cheese
2 tbsp extra virgin olive oil
1 bundle of fresh flat-leaf parsley, chopped
2 cloves garlic, chopped
3-4 tbsp grated parmesan cheese
1/4 tsp nutmeg
1 tsp pepper
2 tubes prepared pizza dough
2 cups shredded mozzarella cheese
2 cups tomato, marinara, or pizza sauce, warmed for dipping

Preheat oven to 425.
Heat olive oil in skillet and brown sausage.
Drain sausage on a paper towel-lined plate.
In a large bowl, combine sausage, ricotta, parsley, garlic, parmesan, nutmeg, and pepper.
Roll both tubes of pizza dough out on 2 separate cookie sheets sprayed with nonstick spray. Cut each dough in half across.
Spread 1/2 cup mozzarella and up to 1/4 cup of filling on half of each rectangle.
Fold dough over filling and pinch edges to seal.
Bake 12-15 minutes until golden brown.
Serve with warm sauce for dipping.

Sweet-n-Sour Red Cabbage

Ingredients
1/2 cup sliced green onions
4 cups shredded red cabbage
2 red delicious apples, sliced
3 tbsp brown sugar
1/4 tsp salt
1/8 tsp pepper
1/2 cup unsweetened apple juice
1/4 cup plus 2 tbsp cider vinegar

Heat a large skillet over medium-high heat.
Coat with nonstick spray and add green onions. Saute 2-3 minutes.
Add cabbage and remaining ingredients, tossing well.
Cook uncovered over medium heat 15-18 minutes, stirring occasionally, until cabbage is tender.

* this is a large recipe. cut in half for smaller amount.

Baked Hushpuppies

Ingredients
2/3 cup cornmeal
1/3 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/8 tsp pepper
1/2 cup onion, minced
1/3 cup skim milk
1 egg, beaten
1 tbsp vegetable oil

Preheat oven to 450.
In a large bowl, combine cornmeal, flour, baking powder, salt, pepper, and onion.
In a separate bowl, combine milk, egg, and oil.
Add wet mixture to cornmeal mixture, stirring just until dry ingredients are moistened.
Spoon batter into miniature muffin pans coated with nonstick spray, filling 3/4 full.
Bake for 12-15 minutes until lightly browned.
Remove from pans immediately and serve warm.

Thai Garden Rolls

Ingredients
rice paper
vermicelli noodles
shrimp, halved
carrot, julienned
seedless cucumber, julienned
bean sprouts
fresh cilantro, chopped
fresh thai basil, chopped
fresh ginger, grated
leafy lettuce

Sauce:
3 tbsp chunky peanut butter (thinned out with hot water)
2 tsp soy sauce
juice of 1 lime
grated ginger
1 clove garlic, minced
chili paste/hot sauce to taste

Set up all ingredients in an assembly line.
Fill a deep dish with hot water (this will need to be changed a few times, as it needs to be kept hot).

Take one rice paper and submerge it in hot water until it become pliable.
Gently remove rice paper from water and place upon work surface (I use a cutting board).

Place 2 -3 shrimp halves, cut side up, on bottom third of rice paper.
Take a small piece of lettuce and place overtop of the shrimp.
Place a small amount of vermicelli noodles overtop of the lettuce.
Place a small amount of bean sprouts, carrot, cucumber, cilantro, basil, and ginger and place overtop of the noodles.
Press down on ingredients to make them compact.

Fold both left and right edges toward the center.
Take the bottom and fold upwards.
Pressing ingredients compact, continue rolling upwards tightly, but gently.

Mix together all ingredients of sauce and serve alongside of garden rolls.

Quesadilla Casserole

Ingredients
2 tsp chili powder
1 tsp cumin
1 tsp garlic, minced
1/2 tsp oregano
1/2 tsp crushed red pepper
1 lb ground beef
1/2 cup onion, chopped
2 8oz cans tomato sauce
1 15oz can black beans, drained and rinsed
1 can corn, undrained
1 4.5oz can chopped green chiles, undrained
6 flour tortillas
2 cups shredded cheddar cheese

Preheat oven to 350.
Brown beef and onion in large skillet over medium-high heat.
Add in all ingredients except crushed red pepper.
Bring to a boil, then simmer for 5 minutes.
Add crushed red pepper to taste.
Spread 1/2 cup of beef mixture in a greased 13x9 pan.
Top with 3 tortillas (overlapping).
Top with 1/2 of the remaining beef mixture and 1 cup cheese.
Top with another layer of 3 tortillas.
Top with remaining beef mixture and cheese.
Bake for 15 minutes.
Let stand for 5 minutes before serving.

* leftovers are even tastier than the first night!

Queen of Hearts' Strawberry Tarte

Ingredients
Crust:
1 stick butter, melted
1 tsp sugar
1 cup flour

Filling:
4 cups whole strawberries, hulled
1 1/2 cups warm water
1 1/2 cups sugar
4 tbsp cornstarch
1 3oz package strawberry gelatin mix (not the instant kind)
2 drops red food coloring (optional)

Whipped Cream

Preheat oven to 400.
Mix all crust ingredients and press into a 9-inch pie plate.
Prick the bottom with a fork and bake about 15 minutes. Cool.
Arrange whole strawberries on the crust.
In a saucepan, cook water, sugar, and cornstarch until the mixture becomes clear.
Add gelatin and stir until dissolved.
Add food coloring, if desired.
Pour over strawberries in the crust.
Chill well.
Top with whipped cream before serving.

Buffalo Chicken Mac-n-Cheese

Ingredients
1 cup macaroni
2 celery stalks, chopped
2 medium carrots, chopped
1 small onion, chopped
8oz shredded chicken
1 tsp garlic, chopped
1/2 cup hot sauce, divided
1/2 cup fat-free sour cream
2 wedges Laughing Cow Light Creamy Swiss Cheese
2 tsp yellow mustard
1 1/2 tsp parmesan
1 tbsp parsley

Preheat oven to 350.
Cook pasta al dente. Drain and set aside.
Warm large skillet over medium-high heat. Spray with nonstick spray.
Add celery, carrots, and onions. Cook until veggies are softened, about 5 minutes.
Add chicken, garlic, and 3 tbsp hot sauce. Mix thoroughly and set aside.
Combine sour cream, cheese wedges, mustard, and remaining hot sauce. Microwave for 30 seconds.
Spray casserole dish with nonstick spray.
Place half of the pasta into dish.
Top evenly with veggie mixture followed by remaining pasta.
Add sour cream mixture in an even layer.
Sprinkle with parmesan and parsley.
Bake until hot and bubbly, about 30 minutes.

Peach Floats

Ingredients
1 15oz can peaches, drained except for 1/2 cup juice
4 cups vanilla ice milk
32 oz club soda or seltzer water
1/2 cup reduced-fat whipped topping

In a small bowl, mash peaches with fork.
Divide into 4 glasses.
Add to each glass 2 tbsp of the peach juice and 1 cup ice milk.
Pour 1 cup soda/seltzer into each glass and top with 2 tbsp whipped topping.

Chunky Beef Vegetable Stew

Ingredients
3 cups V8 vegetable juice (or other brand)
2 cups hot water
1 lb beef, cubed
8 cups frozen mixed vegetables
2 medium potatoes, peeled and cubed
1 onion, chopped
1/4 cup ketchup
3 tbsp beef bouillon
1/2 tsp pepper

Pour vegetable juice and water into slow cooker.
Add beef, vegetables, ketchup, bouillon, and pepper. Stir gently.
Cook on low heat for 8-9 hours or high heat for 4-5 hours.
Serve with crusty bread such as italian, ciabatta, or french baguette.

Vegetable Pasta Salad

Ingredients
1/2 package spiral noodles
1/2 bag broccoli florets, thawed
1 carrot, julienned
1 red bell pepper, chopped
1/2 red onion, chopped
3 mushrooms, washed and sliced
1 tsp dillweed
(add or remove veggies as desired)

Cook pasta as directed and rinse under cool water.
Combine all ingredients.
Top with Homemade Pasta Salad Dressing and toss.

Pumpkin Oatmeal Raisin Cookies

Ingredients
2 cups all-purpose flour
1 1/3 cups quick or old-fashioned oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup butter, softened
1 cup packed brown sugar
1 cup sugar
1 cup Libby's 100% Pure Pumpkin
1 large egg
1 tsp vanilla
3/4 cup raisins

Preheat oven to 350.
Lightly grease baking sheets.
In a medium bowl, combine flour, oats, baking soda, cinnamon, and salt.
In a separate bowl, beat butter, brown sugar, and sugar.
Add pumpkin, egg, and vanilla.
Slowly add flour mixture, mixing well.
Stir in raisins.
Drop by rounded tablespoonfuls onto greased cookie sheets.
Bake 14-16 minutes.
Cool for 2 minutes, then transfer to wire racks to cool completely.

Cranberry-Orange Spice Cookies

Ingredients
1 pouch Betty Crocker sugar cookie mix (or make some from scratch)
1/2 cup dried cranberries, finely chopped
1/4 crystallized ginger, finely chopped
2 tsp grated orange zest
1 tsp pumpkin pie spice

In a large bowl, combine all ingredients until well-mixed. Divide dough in half.
On a lightly floured surface, shape each half into 10-inch long log.
Press each log into a squared-off shape.
Wrap each in plastic wrap and freeze until firm enough to slice, about 2 hours, or refrigerate overnight.

Preheat oven to 350.
Unwrap logs and cut into 1/4-inch thick slices.
Place slices on ungreased cookie sheet.
Bake 14-16 minutes. Transfer to wire rack to cool.

Lime Cooler Cookies

Ingredients
2 cups butter, softened
2 cup powdered sugar
3 1/2 cups all-purpose flour
1/2 cup cornstarch
2 tbsp grated lime zest
1 tsp vanilla
2 tbsp sugar
2 tbsp lime juice

Preheat oven to 350.
In a large bowl, beat butter and 1 cup powdered sugar.
Slowly add flour, cornstarch, lime peel, and vanilla.
Shape dough into 3/4-inch balls and place on ungreased cookie sheet.
Press bottom of glass into dough to grease. Dip into sugar, then press on dough balls to flatten to 1/4-inch thick.
Bake 9-11 minutes.
Transfer to wire rack to cool completely, about 30 minutes.
In a small bowl, stir together 1 cup powdered sugar and lime juice.
Spread glaze over cooled cookies.

Peanut Butter Blossoms

Ingredients
1/2 cup sugar, plus 2 tbsp extra
1 cup packed brown sugar
1 cup creamy peanut butter
1 cup butter, softened
2 eggs
3 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
Hershey's Kisses, unwrapped

Preheat oven to 375.
In a large bowl, beat 1/2 cup sugar, brown sugar, peanut butter, butter, and eggs.
Slowly add flour, baking soda, and baking powder.
Shape dough into 1-inch balls and roll in additional sugar.
Place on ungreased cookie sheet.
Bake 8-10 minutes.
Immediately place a kiss in the center of each cookie.
Cool on wire rack.

Snickerdoodles

Ingredients
1 tbsp cinnamon
1 1/2 cups sugar
1/2 cup Crisco
1/2 cup butter, softened
2 eggs
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

Preheat oven to 400.
In a large bowl, beat sugar, Crisco, butter, and eggs.
Slowly add flour, cream of tartar, baking soda, and salt.
Shape dough into 3/4-inch balls. Roll in cinnamon.
Place on ungreased cookie sheet.
Bake 8-10 minutes until centers are almost set.
Cool 1 minute, then transfer to wire rack to cool completely.

Raspberry Thumbprint Cookies

Ingredients
1 pouch Betty Crocker sugar cookie mix (or make some from scratch)
1/2 cup butter, melted
1 egg
3 tbsp all-purpose flour
1/3 cup seedless raspberry jam
1 cup white chocolate baking chips

Preheat oven to 350.
In a large bowl, combine cookie mix, butter, egg, and flour until soft dough forms.
Roll dough into 3/4-inch balls. Place on ungreased cookie sheet.
Make an indentation in center of each cookie and spoon 1/4 tsp jam into each indentation.
Bake 8-10 minutes. Cool 5 minutes. Transfer to wire rack.
In a small bowl, Microwave white chocolate 1-2 minutes until melted and stir smooth.
Quickly spoon melted chocolate into ziplock bag. Cut small corner off bag.
Pipe melted chocolate overtop of cooled cookies.

Skillet Lasagne

Ingredients
1 lb ground beef
1 onion, chopped
1 package spaghetti sauce mix
1 lb cottage cheese
1 8oz box lasagne noodles
2 tsp basil
1tsp parsley
2 15oz cans whole peeled tomatoes, chopped
1 8oz can tomato sauce
1 cup water

In a large pot, saute ground beef and onions.
Sprinkle with half envelope spaghetti sauce mix powder.
Top with cottage cheese.
Crack lasagne noodles to fit pot and place them on top of cottage cheese.
Top with remaining spaghetti sauce mix powder.
Sprinkle with basil and parsley.
Top with tomatoes, tomato sauce, and water.
Bring to a boil, then cover and simmer for 35-45 minutes.

Stuffed Peppers

Ingredients
1 lb ground beef (or ground turkey)
1/2 lb ground pork
1/2 cup instant rice
1 egg
1/4 cup ketchup
1 medium onion, chopped
1 1/2 tbsp parsley flakes
1tsp garlic powder
1 tsp pepper
2 tbsp worcestershire sauce

Sauce:
3 large cans italian-style crushed tomatoes
1 tsp garlic powder
3 tbsp parsley flakes
2 tbsp worcestershire sauce

Cook rice as directed.
Add rice to remaining filling ingredients and mix well.
Slice tops off peppers and remove seeds and cores.
Fill peppers with uncooked filling.
Set peppers in a large saucepan, open side up.
In a large bowl, combine sauce ingredients. Pour overtop of peppers.
Cook over medium heat until filling is hot, then reduce to low heat and simmer, covered, until peppers are tender and meat is cooked.

Stuffed Tomatoes

Ingredients
1/2 cup quick-cooking brown rice
1 tbsp olive oil
1 medium onion, chopped
1 1/4 lbs ground beef (or ground turkey)
2 tsp cinnamon
1 tsp coriander
1 tsp cumin
1 tsp chili powder
6 large tomatoes
1/2 cup feta cheese
1/4 cup panko (japanese style breadcrumbs)

Preheat oven to 425.
Cook rice as directed.
In a large skillet, heat oil over medium heat.
Add onion and cook 10-12 minutes until lightly browned and tender.
Add ground beef, cinnamon, coriander, cumin, and chili powder. Cook 5-6 minutes until meat is browned.
Cut top off each tomato .
Using melon-baller or small spoon, remove tomato pulp and place in large bowl.
Remove 1 cup pulp from bowl and chop -- discard remaining pulp.
Return chopped pulp to bowl.
Add rice, feta, and beef mixture.
Scoop filling into hollowed tomatoes.
Place filled tomatoes in a jelly roll pan or casserole dish.
Sprinkle with panko and place in oven.
Bake 25-30 minutes until panko is browned and filling is heated through.

Sausage Apple Sweet Potato Bake

Ingredients
1 lb ground sausage
2 medium sweet potatoes
3 medium apples (I use 2 green and 1 red)
2 tbsp sugar
1 tbsp flour
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup water

Preheat oven to 375.
Brown sausage in a skillet. Drain excess fat.
Peel ans slice sweet potatoes and apples.
Arrange in a casserole dish with sweet potatoes on bottom, then apples, and sausage on top.
In a small bowl, combine sugar, flour, cinnamon, salt, and water. Pour over casserole.
Cover with tinfoil and bake for 50-60 minutes, until sweet potatoes and apples are tender.

* tends to be runny, I am experimenting with adding more flour or adding cornstarch to thicken this up.

Slow Cooker Sweet-n-Sour Ribs

Ingredients
1/2 cup ketchup
1/2 cup packed light brown sugar
1/2 cup cider vinegar
1 tbsp mustard powder
1/2 tsp cayenne pepper
4 lbs pork ribs (cut into sections to fit slow cooker)

Whisk together ketchup, brown sugar, vinegar, mustard powder, and cayenne pepper.
Add ribs to slow cooker, bone side up, and pour mixture evenly over the top.
Cook on high heat for 6 hours or low heat for 10 hours.
Serve ribs drizzled with pan juices.
Add additional BBQ sauce, if desired (but you won't have to!)

Super Sloppy Joes

Ingredients
1 1/4 lbs ground turkey
1 tbsp extra virgin olive oil
1/4 cup brown sugar
1 tbsp steak seasoning
1 medium onion, chopped
1 red bell pepper, chopped
1 tbsp red wine vinegar
1 tbsp worcestershire sauce
2 cups tomato sauce
3-4 tbsp tomato paste
sandwich buns
garnish: lettuce, tomato, cheese

Heat a large skillet over medium-high heat.
Add oil and meat to pan.
Combine brown sugar and steak seasoning. Add to pan and combine with meat.
Once meat is browned, add onion and red peppers.
Reduce heat to medium and add red wine vinegar and worcestershire sauce. Cook for 5 minutes.
Add tomato sauce and tomato paste.
Reduce heat to summer and cook for 5 more minutes.
Scoop mixture onto buns and garnish as desired.

Slow Cooker Pulled Pork

Ingredients
i medium onion, chopped
1/2 cup ketchup
1/3 cup cider vinegar
1/4 packed brown sugar
1/4 cup tomato paste
2 tbsp sweet paprika
2 tbsp worcestershire sauce
2 tbsp yellow mustard
1 1/2 tsp salt
1 1/4 tsp pepper
4 lbs boneless pork shoulder blade roast, cut into 4 pieces
12 sandwich buns

Mix together onion, ketchup, vinegar, brown sugar, tomato paste, paprika, worcestershire sauce, mustard, salt, and pepper.
Place pork pieces into slow cooker and pour mixture evenly over the top.
Cook on low heat for 8-10 hours.
Remove pork from slow cooker, leaving sauce.
Turn heat setting to high. Cook sauce alone to thicken slightly.
Shred pork and return to slow cooker once sauce is boiling.
Spoon mixture onto sandwich buns and serve.

Chorizo and Potato Frittata

Ingredients
1/2 cup olive oil
2 medium yukon gold potatoes, peeled and chopped
1 small onion, diced
3-4 links chorizo, removed from casing
8 large eggs
salt and pepper
(add other veggies, such as bell peppers, chiles, and spinach, as desired)

Preheat oven to 350.
In a large, oven-proof skillet, warm oil over medium-low heat.
Add potatoes and cook until just tender and lightly browned, about 10 minutes.
Transfer potatoes to plate with slotted spoon.
Add onion and de-cased chorizo to pan.
Raise heat to medium-high and cook until onion is translucent, about 5 minutes. Break up chorizo as you go.
Transfer to plate with potatoes.
In a bowl, whisk eggs with salt and pepper.
Stir in potato mixture, and pour back into skillet.
Reduce heat to medium-low and cook until eggs begin to set, about 8 minutes.
Transfer pan to oven and cook until top is set, 5-8 minutes.
Cut into slices and serve.

Whole Crock Pot Chicken

Ingredients
whole chicken (as large as possible that will fit inside crock pot)
carrots
celery
onion
garlic cloves, whole
season salt

Remove package from inside chicken, and rinse chicken inside and out.
Largely chop veggies and place in bottom of crock pot, along with whole garlic cloves.
Rub outside of chicken with season salt.
Place chicken, breast side down, on veggies.
Cook on low heat for 8-10 hours.
Serve chicken directly out of crock pot.
Place crockpot sleeve in fridge overnight.

Day 2
Add water into crockpot sleeve until about 2 inches from the rim.
Cook on high heat for 6 hours or low heat for 8-12 hours.
Place strainer over a large bowl. Pour entire contents of crockpot into strainer.
In bowl will be pure chicken stock. Package this and freeze.
(Be sure to skim fat off while frozen before thawing to use in the future.)
Pick through contents of strainer to remove bones.
Package remaining meat and freeze or reuse immediately.

Creamy Chicken Casserole

Ingredients
1 16oz package bowtie pasta, cooked
2 10.75oz cans cream of chicken soup
2 soup cans of milk
12oz shredded chicken
1 16oz bag frozen broccoli florets
15 butter-flavored crackers, crumbled but chunky

Preheat oven to 350.
Please pasta into a large baking dish.
Pour soup over noodles.
Pour in cans of milk.
Add frozen broccoli florets.
Stir.
Add shredded chicken, and stir again.
Top with crumbled crackers.
Bake for 45 minutes or until crackers are brown.

Pistachio Crusted Chicken

Ingredients
1 cup chopped pistachios (can use peanuts instead)
1/2 cup bread crumbs
2 tbsp dijon mustard
2 tbsp olive oil
2 tbsp honey
2 large chicken breasts, cut into 1-inch thick strips (or chicken tenders)

Preheat oven to 500.
Mix together pistachios and bread crumbs.
in a separate bowl, combine dijon, olive oil, and honey.
Dip chicken in mixture, then coat with pistachio/bread crumb mixture.
Place onto greased cookie sheet.
Place cookie sheet into preheated oven, then immediately turn temperature down to 375.
Bake until chicken is cooked through, about 20 minutes.

Lettuce Wraps

Ingredients 

1 lb ground chicken 

3 tbsp oil 

1 cup water chestnuts, minced 

3 tbsp chopped onions 

1 tsp minced garlic 

leaves of iceberg or boston bib lettuce 

Special Sauce: 

1/4 cup sugar 

1/2 cup water + 2 tsp

2 tbsp soy sauce 

2 tbsp rice wine vinegar 

2 tbsp ketchup 

1 tbsp lemon juice 

1/8 tsp sesame oil 

1-2 tsp garlic and red chili paste 

Stir Fry Sauce: 

2 tbsp soy sauce 

2 tbsp brown sugar 

1/2 tsp rice wine vinegar 

Prepare Special Sauce: 

In a bowl, dissolve sugar in water.

Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil.

Mix well and chill until ready to serve.

When serving, add desired amount of garlic chili sauce to special sauce. 

Prepare stir-fry sauce:

Mix soy sauce, brown sugar, and rice wine vinegar in a small bowl.

Bring oil to high heat in wok or large frying pan.

Cook chicken until done.

Add garlic, onions, and water chestnuts.

Add in stir-fry sauce. Heat through for a few minutes.

Serve chicken mixture in lettuce cups and top with special sauce.

Kung Pao Chicken

Ingredients
6 chicken breasts
1/4 cup plus 2 tbsp soy sauce
1 tbsp red wine vinegar
1 tbsp plus 1 tsp water, divided
1/4 tsp sugar
1/4 cup oyster sauce
1/8 tsp sesame oil
1/2 tsp cornstarch
1/4 cup unsalted peanuts, chopped
1 scallion, slivered

Grill chicken over medium heat until cooked through.
In a medium saucepan, mix soy sauce, vinegar, 1 tbsp plus 1/2 tsp water, sugar, oyster sauce, and oil. Bring to a boil over medium heat.
In a small bowl, combine cornstarch and remaining water. Drizzle mixture into sauce.
Return sauce to a boil and simmer for 1 minute or until slightly thickened.
Remove from heat and set aside.
Using pastry brush, coat each chicken breast with sauce.
Garnish with peanuts and scallions.

Crock Pot Mexican Chicken

Ingredients
2-3 frozen chicken breasts
1 jar salsa
1 can diced tomatoes
1 can black beans, drained and rinsed
2 cups frozen corn
1 tbsp chili powder
1 tbsp cumin
1 tbsp allspice

Throw everything into crock pot and cook for 3-4 hours on high heat.
Once chicken is cooked, remove from crockpot and shred it.
Return to crockpot and cook for 15-3 0 minutes longer.

BBQ Chicken Salad

Ingredients
2 chicken breasts, grilled and chopped
4 celery stalks, chopped
1 large red bell pepper, diced
1/2 red onion, diced
1 8.75oz can sweet corn, drained
1/4 cup BBQ sauce
2 tbsp fat-free mayonnaise

In a large bowl, combine chicken, celery, bell pepper, onion, and corn.
Mix together BBQ sauce and mayo. Pour over chicken and veggies.
Mix well and chill.
Serve on a bed of greens or on a bun.

Quiche

Ingredients
2 9-inch baked pie shells
4oz cooked shrimp
1 can crabmeat
2/3 cup grated gruyere cheese (or other cheese)
6 eggs, beaten
1 cup light sour cream
1 bunch green onions
1tsp creole seasoning
(you can vary the seafood/meats, veggies, and cheese in this recipe -- it is very forgiving!)

Preheat oven to 350.
Spread shrimp and cheese evenly across bottom of pie crusts.
In a bowl, combine sour cream, eggs, green onions, seasoning, and crabmeat. Pour mixture evenly into pie crusts.
Bake for 25-30 minutes or until filling is set in center.
Serve warm or cold.

Fish Tacos

Ingredients
2 limes
4 cups shredded cabbage mix (for coleslaw)
1/2 cup reduced-fat sour cream
1 tbsp olive oil
1 1/4 tilapia fillets
1/4 tsp ground chipotle chili pepper
1/4 tsp salt
8 tortillas
1 cup salsa

Grate 2 tsp lime zest and squeeze 1/4 cup lime juice.
In large bowl, combine coleslaw mix and lime juice; set aside.
In small bowl, stir lime zest into sour cream; set aside.
In a skillet, heat oil over medium-high heat.
Sprinkle chili pepper and salt over tilapia fillets.
Place fish in skillet and cook 5-6 minutes, turning over once.
Remove fillets from pan and cut into pieces.
Place fish into each tortilla and top with slaw, sour cream, and salsa.

Homemade Pasta Salad Dressing

Ingredients
1/2 cup mayonnaise
1/2 cup olive oil
1/4 cup red wine vinegar or champagne vinegar
1 1/2 tsp dijon mustard
1 tsp sugar
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp ground oregano
1/4 tsp dried thyme leaves
1/4 tsp dried basil
1 clove garlic, minced

In a bowl, mix together all ingredients.
Chill.
Pour over homemade pasta salad and toss.

Slow-Cooker Minestrone

Ingredients
1 lb boneless beef chuck, cut into 1/2-inch cubes
2 14.5oz cans diced tomatoes (with basil, garlic, and oregano)
2 14oz cans beef broth
1 15oz can cannellini beans, rinsed and drained
1 15oz can red kidney beans, rinsed and drained
1 cup thinly sliced carrots
1/4 tsp salt
1/4 tsp ground black pepper
1 cup dried bowtie pasta
1 medium yellow summer squash, halved lengthwise and sliced

In crockpot, combine beef, undrained tomatoes, broth, cannellini beans, kidney beans, carrots, salt, and pepper.
Cover and cook on low heat for 8-9 hours or on high heat for 4-4 1/2 hours.
Add pasta and squash.
Cover and cook 30-45 minutes more or until pasta is tender.

Frosted Rhubarb Coconut Cookies

Ingredients
1 cup Crisco
1 1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups diced fresh rhubarb
3/4 cup flaked coconut

Frosting:
1 3oz package cream cheese, softened
1 tbsp butter, softened
3 tsp vanilla extract
1 1/2 cups confectioners sugar

Preheat oven to 350.
In large bowl, cream together shortening and brown sugar.
Beat in eggs.
In a second bowl, combine flour, baking soda, and salt.
Gradually add to creamed mixture.
Stir in rhubarb and coconut.
Drop by tablespoonfuls onto greased baking sheets.
Bake 12-15 minutes or until lightly browned.
Transfer to wire racks to cool.

In a bowl, beat cream cheese, butter, and vanilla.
Gradually beat in confectioners sugar until smooth.
Spread over cooled cookies.

Cheesecake

Ingredients
1/3 cup butter, melted
1 1/2 cup cinnamon graham cracker crumbs
3 1/4 8oz packages cream cheese, softened
1 14oz can sweetened condensed milk
1 tsp vanilla extract
2 eggs

Preheat oven to 300.
combine graham cracker crumbs and butter.
Press evenly into the bottom of a 9-inch spring-form pan.
In a large bowl, beat cream cheese until smooth and fluffy.
Gradually add sweetened condensed milk. Continue beating.
Add vanilla and eggs, mixing well.
Pour into pan, overtop of graham cracker crust.
Place a pan of water on bottom rack.
Place cheesecake mixture on center rack.
Bake for one hour.
Turn off oven, crack oven door. Leave in for an additional hour.
Remove from oven. Run a warm knife around the edge so cheesecake doesn't stick.
Refrigerate at least 6 hours.

Mexican Corn

Ingredients
1 32oz package frozen corn
1 8oz package cream cheese
1/2 cup butter
1 tsp garlic salt
diced jalapenos
diced red bell pepper or red chile pepper (optional)

Mix all ingredients in a saucepan over medium heat

Goat Cheese and Chorizo Rolls

Ingredients
8 oz goat cheese
1 cup chopped chorizo
1 1/2 tbsp minced chives
9 12"x16" sheets of thawed phyllo dough
melted butter

Preheat oven to 400 and line 2 baking sheets with parchment paper.
In a bowl, combine goat cheese, chorizo, and chives.
Layer a sheet of phyllo on a clean, dry surface. Brush lightly with melted butter.
Repeat until you are 3 sheets thick.
Cut each sheet into 6 strips.
Place a tablespoon of filling at the base of each rectangle and roll up, egg roll style.
Set rolls, seam down, on baking sheets.
Repeat with remaining phyllo and filling.
Brush rolls with butter.
Bake for 10 minutes.

Oven-Fried Chimichangas

Ingredients
1 1/2 cups cooked chicken, chopped or shredded
2/3 cup salsa (plus extra for serving)
1 tsp ground cumin
1/2 tsp dried oregano
1 cup shredded cheddar cheese (plus extra for serving)
2 scallions, chopped (plus an extra chopped scallion for garnish)
6 8-inch flour tortillas
2 tbsp butter, melted

Preheat oven to 400.
Mix chicken, salsa, cumin, oregano, cheese and scallions.
Divide mixture evenly among tortillas. Place mixture inside tortillas and fold up, burrito-style.
Place seam-down on baking sheet.
Brush with melted butter.
Bake for 25 minutes or until golden.
Garnish with additional cheese and scallions, and serve with extra salsa.

Turkey Meatloaf

Ingredients
2 lbs ground turkey
1 onion, chopped
1 celery stalk, chopped
1 clove garlic, minced
1 egg
1 envelope onion soup mix
1/2 cup breadcrumbs
1 tbsp worcestershire sauce
2 tbsp ketchup plus 2 tbsp put aside
honey

Preheat oven to 400.
In a large bowl, mix all ingredients (except honey and extra ketchup).
Form 2 loaves, each on a sheet of tinfoil.
Slather extra ketchup and honey over the loaves.
Wrap each loaf tightly in tinfoil.
Freeze one loaf.
Bake second loaf on a tray for 45 minutes to an hour.