Hash Brown Caserole! A WINNER!

This delicious and EASY recipe is definitely a keeper! It is perfect at a breakfast, a brunch and yes...even a supper!!! Very much like a scalloped potato dish but far faster to prepare!!!

Hash Brown Casserole

Yield: 8 servings

NI: one serving (1cup)
246 calories, 9g fat, 2g fiber!

Ingredients:

1 can (15oz) reduced fat creamy potato soup
1c (8oz) reduced fat sour cream
1 tbsp all purpose flour
1/2 tsp garlic salt
1 package (24 oz) frozen hash brown potatoes
2c (8oz) shredded reduced fat cheddar cheese
1/3c grated Parmesan cheese Paprika

Directions:

In bowl, combine the soup, sour cream, flour and garlic salt. Stir in potatoes and cheddar cheese. Pour into a 13 in x 9 x 2 in. baking dish coated with nonstick cooking spray. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350 degrees for 50-60 minutes or until potatoes are tender.

Cream of Wild Rice Soup and Peppered Focaccia!

Fall is here! My menu's need some spicing up! SOUP is calling my name! Haha, I planned to make a cream of cauliflower soup today but bought the ingredients for Cream of Wild Rice...lol! Go figure! It was great! The Focaccia bread was an excellent choice to compliment this tasty soup!

Cream of Wild Rice Soup!

Yield: 10 servings (2 1/2 quarts).

Ingredients:

1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
1/4c butter or stick margarine
1/2c all purpose flour
8c chicken broth
3c cooked wild rice
1c cubed cooked chicken breast
1/4 tsp salt
1/4 tsp pepper
1c fa free evaporated milk
1/4c snipped chives

Directions:

In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minute or until thickened. Stir in milk; cook 3-5 minutes longer. Garnish with chives.

Peppered Focaccia

Yield: 2 Focaccias (8 slices each). Freeze left overs!

Ingredients:

2 3/4c all purpose flour
tbsp sugar
1 package (1/4 ounce) quick rise yeast
1 1/2 tsp salt, divided
1c water
4 tbsp olive or canola oil, divided
1/2 medium green pepper, thinly sliced
1/2 medium sweet red pepper, thinly sliced
1/2c shredded part-skim mozzarella cheese
1 tsp crushed red pepper flakes, optional
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp pepper

Directions:

In a mixing bowl, combine 1 1/2c flour, sugar, yeast and 1/2 tsp salt. In a saucepan heat water and 2 tbsp oil to 120 degrees- 130 degrees. Add to dry ingredients; beat on low speed just until moistened. Beat on medium until batter is elastic and pulls away from sides of bowl. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rest for 10 minutes.

Divide dough in half. Press each portion into a 12 inch pizza pan coated with nonstick cooking spray. Brush with remaining oil;top with peppers and cheese. Sprinkle with pepper flakes if desired, basil, oregano, garlic powder, pepper and remaining salt. Let rest for 10 minutes. Bake at 425 degrees for 12-15 minutes or until golden brown.

Potatoes with Beans and PASTA! Don't Knock It until YOU Try It!!!!

POTATOES with BEANS and PASTA'

A delightful change! On a scale of 1-10 I can easily give this an 8!!

Serving:8 (3/4c per serving)

NI: 154 calories, 5g fat, 3g fiber (371 mg sodium)

Ingredients:

3/4 pound small red potatoes, cut into 1-inch pieces
3/4 pound fresh green beans, cut into 2-inch pieces
1/2c chopped sweet red pepper
3 garlic cloves, minced
2 tbsp olive or canola oil
1/2c reduced sodium chicken broth
1 tbsp lemon juice
1/4c minced fresh basil or 4 tsp dried basil
1/4c minced fresh parsley
1 tsp finely grated lemon peel
3/4 tsp salt
1/4 tsp pepper
2c cooked tube pasta
1/4c grated Parmesan cheese

Directions:

Add 1 inch of water to a large saucepan; add the potatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Meanwhile, (cook pasta separately) and in a large nonstick skillet, saute peppers and garlic in oil for 3 minutes or until potatoes are tender. Meanwhile, in a large nonstick skillet, saute peppers and garlic in oil for 3 minutes. Stir in the broth, lemon juice, basil, parsley, lemon peel, salt and pepper. Cook over low heat for 2 minutes. Drain potatoes and beans. Add potatoes, beans and pasta to pepper mixture; heat through. Sprinkle with Parmesan cheese.

Hamburger Soup!!! It's GOOOOOOD! Really, REALLY!

Heart warming Hamburger Soup

I lied to a friend...told her this recipe was in my blog but it wasn't...lol! So now it is!

Serves 5
187 calories, 5 g fat, 4 g fibre

Ingredients:

5 ozs extra lean ground beef
1 medium carrot, sliced
2 cloves garlic, minced
1/4 tsp salt
1 can (10 oz) beef stock
1 1/2 tsp Worcestershire sauce
1 1/2 oz small pasta shells (dry)
1 can (19oz/540ml) tomatoes
1 medium onion, chopped
1 stalk celery, chopped
1 1/2 tsp dried basil or marjoram (I used basil)
1/4 tsp pepper
1 1/2 cups water
1 1/2 cups potatoes, peeled & cubed
1 cup zucchini, cubed

Instructions:

1. In a large saucepan over med-high heat, cook beef, breaking up with spoon, for 3 to 5 mins or until the meat is no longer pink; drain off any excess fat. Add onion, carrot, celery, garlic, basil, salt & pepper; cook, stirring for about 5 minutes or until onion is softened.

2. Add tomatoes, breaking up with a wooden spoon. Stir in the beef stock, water & Worcestershire sauce; bring to a boil. Reduce the heat & stir in potatoes; cover & simmer for 10 minutes.
3. Stir in pasta & zucchini; cook, covered, for 8 to 10 minutes or until pasta is tender but firm.

To be honest with you really don't remember where I got this recipe as I've had it a very long time and make it once in a while when I really need that comfort food feeling.

Artichoke Dip and Baked Pitas!!! YUM!!

We were invited out to Dinner Saturday night and I was stumped, as to what kind of appetizer I wanted to bring. One that would taste great and would leave me feeling guilt free! My friend Ruth, came to my rescue! This recipe is from the Eat Shrink and Be Merry Cookbook. I have been granted permission to reprint some of their recipes from time to time on my blog. Thanks Janet and Greta!

The Choke's On You!!!

Makes 4 cups (1/3c) per serving

NI: 126 cal, 5.9g fat,2.9g fiber

Ingredients:

1 can (19 oz/540 ml)white kidney beans, drained and rinsed.
1tbsp freshly squeezed lemon juice
1 can (14 oz/398 ml) artichoke hearts (not marinated), drained and chopped.
1c packed shredded light Swiss or Monterey Jack cheese (4 oz/ 113g)
1/2c grated Parmesan cheese
1/2c light sour cream
1/3c light mayonnaise or miracle whip
2 tsp minced garlic
1 tsp Worcestershire sauce
3 to 4 dashes hot pepper sauce
1/4 tsp freshly ground black pepper
4 slices bacon, cooked and crumbled
2 tbsp chopped green onions

Directions:

Preheat oven to 350% F

Puree white beans and lemon juice in the bowl of a food processor until smooth. Transfer mixture to a medium bowl and stir in remaining ingredients, except bacon and green onions. Mix well.

Spoon artichoke bean mixture into a medium casserole dish that has been sprayed with cooking spray. Sprinkle crumbled bacon and green onions over the top. Bake, uncovered, for about 25 minutes, until dip is hot and bubbly. Let cool slightly before serving, as mixture will be very hot. Serve with baked pita wedges (page 21), warm, unbaked pita triangles, or multigrain melba toast rounds.

BewedgedMakes 36 wedges
NI: Calories 29, 1.4g fat, .5g fiber per wedge

Ingredients:

1 1/2 tbsp dried rosemary (I would use less next time around) I found it a tad strong but still delish!!!
2/3c grated Parmesan cheese
3 6 inch whole wheat, flax or multigrain pita rounds (with pockets)
1 tbsp olive oil
1 tbsp butter, melted
1/4 tsp each garlic powder and onion powder

Directions:

Preheat oven to 350 degrees F

Crush the dried rosemary with your fingers and combine it with the Parmesan cheese in a small bowl. Set aside.

Using a sharp knife or kitchen scissors, cut each pita round into 6 equal, wedges. Peel back the layers ad cut each wedge again, so you end up with 12 wedges from each pita (36 wedges total).

Place the wedges, rough side up, on a large baking sheet. DO not overlap wedges. (you will need to Cook 2 separate batches)

In another small bowl, combine olive oil, melted butter, garlic powder, and onion powder. Using a pastry brush, lightly brush mixture onto rough side of wedges. Sprinkle with Parmesan rosemary mixture.

Bake on middle oven rack for 10-14 minutes. Important: Keep an eye on them so they don't burn! One minute they may look pale, and the next minute they could be black so don't Wonder away from the kitchen for too long. They should be lightly browned. Cool on a wire rack before serving.

Spiced Corn Boil and Jalapeno Corn Muffins!!

I'm sure you know by now I LOVE trying new recipes!! It was the presentation of the meal that caught my eye! Now...having tried it, I know it is a keeper!

SPICED SHRIMP BOIL

6 servings

NI: about 2 2/3 cups equals 263 cal, 2g fat, 5g fiber

Ingredients:

1 medium lemon, halved
2 1/2 pounds medium red potatoes (about 10) quartered
1 tsp ground coriander
1 tsp cayenne pepper (hmmmm...I hesitate to use that much...I used less than 1/2 tsp)it's amazing how much heat it can generate!
1/8 tsp ground allspice
1/8 tsp ground cloves
15 whole peppercorns
4 cloves of garlic,peeled and halved
4 bay leaves
2 tsp mustard seed
1/2 tsp dill seed
4 celery ribs, halved
1 bunch parsley
2 medium onions, cut into wedges
5 quarts cold water
3 medium ears sweet corn, husked and cut into 2 inch pieces
1 1/2 pounds uncooked shell on jumbo shrimp (about 18) I used large seeing that's what I had!
1 tsp salt

Directions:

Squeeze the juice from the lemon halves into a large bowl; add lemon and potatoes to bowl. Sprinkle with coriander, cayenne, allspice and cloves; toss to coat and then set aside.

Place the peppercorns, garlic, bay leaves mustard seed and dill seed on a double thickness of cheesecloth, bring corners together and secure with string to form a bag. Place the bag of spices, celery, parsley and onions in a boiler pot; add water and bring to a boil, cover and continue boiling for 15 minutes.

Strain, reserving liquid and spice bag. Discard parsley and vegetables. Return cooking liquid with spice bag to the heat; carefully add the potato mixture. Brig to a boil; Reduce heat; simmer, uncovered, for 15 minutes. Add corn; simmer 15-20 minutes longer or until potatoes and corn are tender.

Stir in Shrimp; cook for 3 minutes or until shrimp turn pink. Drain; discard spice bag and lemon. Transfer shrimp mixture to a large serving bowl. Sprinkle with salt, toss to coat!

Jalapeno Corn Muffins

Servings: 16

NI: 1 muffin is 136 calories, 3g fat, 2g fiber

Ingredients:

1 1/2c yellow cornmeal
1 1/4c all purpose flour
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
1 tsp ground cumin
2 eggs
1c fat free milk
3 tbsp butter, melted
2 tbsp minced fresh cilantro
1 can (8 3/4) whole kernel corn, drained
1/2c chopped sweet red pepper
1/2c chopped seeded jalapeno peppers (I use less than 1/4c) call me a coward...lol!

Directions:

In a large bowl, combine the first 6 ingredients. In another bowl, combine the eggs, milk, butter and cilantro; stir into dry ingredients just until moistened. Stir in the corn, red pepper and jalapenos.

Coat muffin cups with nonstick cooking spray; fill 2/3 full. Bake at 425 degrees for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

SPICY PEANUT CHICKEN OVER RICE!! MMMMMMM!

I love to try new things but I really wasn't sure about having peanut butter in my sauce! This recipe was a hit in our house and I hope it becomes one in yours!!!! Loved it!!

Spicy Peanut Chicken over Rice

Serves 12 (I cut recipe in half seeing there is only 2 of us in the house)however, it can be frozen up to a month!!
2/3c rice, 3/4c chicken mixture per serving.

NI: Calories 340, Fat 7.6g, Fiber 4.6g

Ingredients:

1 tbsp peanut oil
1c chopped onion (about 1 medium)
1 1/2c tbsp minced garlic (about 4 cloves)
2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1/3c chunky peanut butter
1 1/2 tsp curry powder
1 tsp salt
1 tsp crushed red pepper ( I only used 1/4 tsp in 6 serv) can be quite hot!
1/2 tsp freshly ground black pepper
1 (6oz) can tomato paste
3c chopped plum tomato (about 6 tomatoes)(I used drained diced tomatoes and added some MILD but still spicy ROTEL tomatoes to add zip)!
2 (14oz) cans fat-free, less sodium chicken broth
8c hot cooked brown rice
3/4c 2% Greek-style yogurt (such as fage) ( I used fat-free plain yogurt on Davids..forgot to put it on mine..lol) so not in pic.

Heat oil in a dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently. stir in peanut butter and next 5 ingredients (through tomato paste0; cook 1 minute. Add tomato and broth to pan' bring to a boil. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally. Serve chicken mixture over rice; top each serving with yogurt.

It is time to indulge.....mmmmmhmmmm good!

Baked Spaghetti Carbonara!

Ok...I have to admit I was ify about this one but it turned out to be a winner! YES....it is EASY!!!

Baked Spaghetti Carbonara

Serves 6

NI: 226 calories, 4g fat, 5g fiber

Ingredients:

1/2 pound whole wheat spaghetti
4 slices turkey bacon, diced (I use HAYTER'S)which is local and it is delish. Hope you find a good one for your recipes!
2 medium leeks, white parts only, chopped
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 1/4 cups fat free milk
1c fat free egg substitute
1/4 cup grated Parmesan cheese

Directions:

Preheat the oven to 375 degrees F. Spray a 9 inch deep-dish pie plate with nonstick spray.

Cook the spaghetti according to package directions, omitting the salt if desired, drain and place in the pie plate.

Meanwhile, cook the bacon in a large nonstick skillet over medium high heat until browned, about 3 minutes. Add the leeks and garlic and cook, stirring, frequently, until softened, about 2 minutes. Stir in the oregano, salt, and pepper. Spoon the bacon mixture over the spaghetti.

Combine the milk and egg substitute in a medium bowl; pour over the spaghetti mixture. Sprinkle with the cheese.

Place the pie plate on a baking sheet and bake until the center is set and the top is golden, 25-30 minutes. Let stand 5 minutes, cut into 6 wedges. ENJOY!

A Little Bit of Mexico in YOUR KITCHEN!!

Mexican Bean Salad

Serves 4 (1 1/2c lettuce)(1 1/2c bean mixture)(6 tortilla chips and 2 tbsp cheese) per serving.

NI: 330 calories, 11g fat, 13g fiber (only count 4g if following a WWer program)

Ingredients:

1/3c salsa
3 tbsp no fat sour cream
1 tbsp cider vinegar
1 19oz can black beans (original recipe calls for 2 15oz cans) therefore calorie information will be reduced slightly in this recipe.
1c grape or cherry tomatoes halved
3/4c fresh or thawed frozen corn kernels
1/2 avocado, peeled and diced
4 green onions, thinly sliced
1/2c chopped fresh cilantro
6c shredded romaine lettuce
24 baked low-fat tortilla chips
1/2c cubed pepperjack cheese

Directions:

Dressing: Combine salsa, sour cream, and vinegar in a larged bowl. Add all remaining ingredients excluding the lettuce, tortillas and cheese to the dressing mixture and fold in.

Divide the lettuse between 4 plates. Top evenly with the bean mixture; surround with the chips and sprinkle with the cheese.

Excellent!!!