No Meals on Wheels

Chocolate Chip Caramel Cookies

June 23, 2013

When I see the words CHOCOLATE and CARAMEL in the same sentence my heart just seems to melt. My two absolutely favorite things packed into one delicious cookie. These cookies will become one of your favorites!

1 1/2 cups butter

1 cup sugar

1 cup brown sugar

1 T. vanilla

2 eggs

Beat together butter, sugars, vanilla and eggs until fluffy.

3 3/4 cups flour

2 tsp. baking soda

1 tsp. salt

Add dry ingredients.

1 cup semi-sweet mini chocolate chips

Add chocolate chips.

Rolos (frozen)

Use a small cookie scoop and form dough into balls. Place on cookie sheet.

Flatten one dough ball in the palm of your hand.

Place a Rolo in the center and roll back into a ball.

Once all the cookies are formed into balls, put them in the fridge for about 15 minutes.

Spray cookie sheet with cooking spray. Place cookies on cookie sheet.

Bake at 350 degrees for 12 minutes or until lightly brown.

FULL RECIPE WITHOUT PICTURES —

CHOCOLATE CHIP CARAMEL COOKIES

1 1/2 cups butter

1 cup sugar

1 cup brown sugar

1 T. vanilla

2 eggs

3 3/4 cups flour

2 tsp. baking soda

1 tsp. salt

1 cup semisweet mini chocolate chips

Rolos (frozen)

Beat together butter, sugars, vanilla and eggs until fluffy.

Add dry ingredients.

Add chocolate chips.

Use a small cookie scoop and form dough into balls. Place on cookie sheet.

Flatten one dough ball in the palm of your hand.

Place a Rolo in the center and roll back into a ball.

Once all the cookies are formed into balls, put them in the fridge for about 15 minutes.

Spray cookie sheet with cooking spray.

Place cookies on cookie sheet.

Bake at 350 degrees for 12 minutes or until lightly brown.

Baked Beans

June 23, 2013

These are the best baked beans EVER! My Mom made these beans all through my growing up years. They are the best – no need to look for a better recipe!

This picture was taken before they cooked so they look a bit runny. As they cook, they thicken up. I just forgot to take a picture.

1 pound bacon

Cut up bacon into bite-size pieces and fry until crisp. Remove to a paper-towel lined plate.

1 small onion, chopped

1 small green pepper, chopped

Add onions and green peppers to the bacon grease. Saute until tender.

3/4 cup catsup

2 T. worchestershire sauce

1 1/2 cups brown sugar

Mix catsup, worcestershire sauce and brown sugar together in the crock pot.

1 – 53 oz. can pork and beans

1 – 15 oz. can pork and beans

Add beans, bacon, onion and green pepper. Mix completely.

Bake 5- 6 hours in the crock pot or 1 1/2 hours at 350 degrees in the oven.

FULL RECIPE WITHOUT PICTURES —

BAKED BEANS

1 pound bacon

1 small onion, chopped

1 small green pepper, chopped

3/4 cup catsup

2 T. worchestershire sauce

1 1/2 cups brown sugar

1 – 53 oz. can pork and beans

1 – 15 oz. can pork and beans

Cut up bacon into bite-size pieces and fry until crisp. Remove to a paper-towel lined plate.

Add onions and green peppers to the bacon grease. Saute until tender.

Mix catsup, worcestershire sauce and brown sugar together in the crock pot.

Add beans, bacon, onion and green pepper. Mix completely.

Bake 5- 6 hours in the crock pot or 1 1/2 hours at 350 degrees in the oven.

Chocolate Rolo Cookies

June 23, 2013

These cookies are only 5 ingredients and they are delicious and very easy.

1 chocolate cake mix – any type. I used Chocolate Fudge

2 eggs

1/3 cup canola or vegetable oil

36 Rolos

Powdered sugar

Mix cake mix, eggs and oil.

Take a small amount of dough and form it around a rolo candy.

Place on a greased cookie sheet.

Bake at 350 degrees for 7 minutes.

After they are cool, sprinkle with powdered sugar.

ENJOY!!!

Easy Cole Slaw

June 23, 2013

Not a recipe but just a very easy way to mix up some coleslaw quickly. Just buy a bag of the shredded cabbage mix and add Lighthouse Coleslaw dressing. Viola! ColeSlaw!

Shredded Chicken

June 23, 2013

This is not a recipe but just an incredible tip. If you have a stand mixer, you will no longer waste time shredding chicken.

Simply boil boneless chicken and while it is still hot, place it in your stand mixer bowl and turn it on speed 2 or 3. In just a minute or two, you have perfectly shredded chicken. It is almost magic!!! Great way to prepare chicken for any recipe that calls for shredded chicken.

Janet’s Healthy Lasagna

April 28, 2013

This is another one of Janet’s fabulous recipes – and yes, it is low in calories. She tweaked her favorite lasagna recipe with healthy ingredients without losing the fabulous flavor. This is so easy to put together too. The noodles do not need to be cooked ahead of time. Janet is so good at taking a favorite recipe and making it into a healthy delightful dish. I will never make another lasagna again!

Here is a close up picture of the chicken sausage. I purchased it at Winco.

1 pound chicken sausage

Brown chicken sausage in a large skillet.

1 onion, diced

Add the onions and saute until clear.

1 14 oz. can diced tomatoes or Italian diced tomatoes

1 6 oz. can tomato paste

1 cup water

Puree the tomatoes until they are smooth or leave small chunks, whichever way you like it. I used our small blender.

Add the pureed tomatoes to the meat mixture.

Add tomato paste and water.

2 tsp. Italian seasoning

1 tsp. salt

1/2 tsp. sugar

1/2 tsp. garlic granules

Add seasonings and simmer on stove while you assemble rest of ingredients.

1 egg, beaten

2 cups fat free cottage cheese

2 T. parmesan cheese

1 T. dried parsley or 1/2 T. italian seasoning

In a separate bowl, blend the egg, cottage cheese, parmesan cheese and dried parsley.

10 lasagna noodles, regular or whole wheat, uncooked

8 oz. part skim or reduced fat mozzarella cheese, grated

In a 9 x 13 pan, layer the ingredients like this:

1 cup of meat sauce spread thin on the bottom of the pan.

Then arrange 5 of the uncooked noodles over the sauce.

Spread half the cottage cheese mixture over the noodles.

Spread approximately half the remaining meat sauce over the cottage cheese.

Repeat the layers with another layer of noodles, the rest of the cottage cheese mixture and the rest of the meat sauce.

End with sprinkling the mozzarella cheese over the whole thing.

Cover and cook at 350 degrees for 1 hour.

FREEZE AHEAD: This lasagna freezes very well. I froze the individual servings on a cookie sheet. Once they were frozen, I wrapped them in plastic wrap and put them in a large freezer bag. This makes for a great portion controlled individual serving.

Makes 12 servings

RECIPE SOURCE: Janet G.

FULL RECIPE WITHOUT PICTURES —

JANET’S HEALTHY LASAGNA

1 pound chicken sausage

1 onion, diced

1 14 oz. can diced tomatoes or Italian diced toomatoes

1 6 oz. can tomato paste

1 cup water

2 tsp. Italian seasoning

1 tsp. salt

1/2 tsp. sugar

1/2 tsp. garlic granules

2 cups fat free cottage cheese

1 egg

2 T. parmesan cheese

1 T. dried parsley or 1/2 T. Italian seasoning

10 lasagna noodles, regular or whole wheat, uncooked

8 oz. part skim or reduced fat mozzarella cheese, grated

Brown the chicken sausage in a large skillet.

Add the onions and saute til clear.

Puree the tomatoes. I used our small blender. Add the pureed tomatoes, tomato paste, water.

Add the Italian seasoning, salt, sugar and garlic powder.

Simmer on stove while you assemble rest of ingredients.

In a separate bowl, blend the cottage cheese, egg, parmesan cheese and dried parsley.

In a 9 x 13 pan, layer the ingredients like this:

1 cup of meat sauce spread thin on the bottom of the pan.

Then arrange 5 of the uncooked noodles over the sauce.

Spread half the cottage cheese mixture over the noodles.

Spread approximately half the remaining meat sauce over the cottage cheese.

Repeat the layers with another layer of noodles, the rest of the cottage cheese mixture and the rest of the meat sauce.

End with the mozzarella cheese over the whole thing.

Cover and cook at 350 degrees for 1 hour.

This lasagna freezes very well. I froze the individual servings on a cookie sheet. Once they were frozen, I wrapped them in plastic wrap and put them in a large freezer bag. This makes for a great portion controlled individual serving.

Makes 12 servings

RECIPE SOURCE: Janet G.

Italian Parmesan Crusted Chicken Fillets

April 27, 2013

This delicious chicken dish can be made in just a few minutes and takes less than 30 minutes to bake. Served with a side of vegetables makes for a healthy delicious meal. Shown here with Parmesan Zucchini.

3 chicken breasts (about 5 oz. breasts) (Picture only shows 4 – but there is plenty of topping for 6 fillets.)

Preheat oven to 425 degrees.

Cut each chicken breast in half the long way. This will give you 6 fillets.

Lay chicken fillets in a shallow casserole pan. I lined the pan with parchment paper for easy clean up.

1/2 cup low fat mayonnaise

1/4 cup fresh grated parmesan cheese

1 tsp. garlic granules

pepper (to taste)

Mix mayo, parmesan cheese, garlic granules and pepper.

Spread mixture evenly over each chicken fillet.

4 tsp. italian bread crumbs

Sprinkle italian bread crumbs over all.

Bake for 20 minutes in 425 degrees oven.

Move chicken to the upper rack and broil for a few minutes to make a nicely browned crust.

RECIPE SOURCE: Reveised from The Enchanted Cook

FULL RECIPE WITHOUT PICTURES —

ITALIAN CRUSTED PARMESAN CHICKEN FILLETS

3 chicken breasts (about 5 oz. breasts)

1/2 cup low fat mayonnaise

1/4 cup fresh grated parmesan cheese

1 tsp. garlic granules

pepper (to taste)

4 tsp. italian bread crumbs

Preheat oven to 425 degrees.

Cut each chicken breast in half the long way. This will give you 6 fillets.

Lay chicken fillets in a shallow casserole pan. I lined the pan with parchment paper for easy clean up.

Mix mayo, parmesan cheese, garlic granules and pepper.

Spread mixture evenly over each chicken fillet.

Sprinkle italian bread crumbs over all.

Bake for 20 minutes in 425 degrees oven.

Move chicken to the upper rack and broil for a few minutes to make a nicely browned crust.

RECIPE SOURCE: Revised from The Enchanted Cook

Quiche Cupcakes

April 14, 2013

These Quiche Cupcakes are a great way to have a healthy breakfast without spending time in the kitchen since they can be made ahead of time and popped in the microwave.

Preheat oven to 375 degrees.

Spray a muffin pan (12 cup) with non-fat cooking spray.

Spray a saute pan with cooking spray.

1/2 cup onion, chopped

1 clove garlic, minced

Saute the onions and garlic until the onions begin to become translucent.

3 cups fresh baby spinach (I like to break the stems off but this is not necessary)

Add spinach and continue to saute until wilted. Remove from heat.

3 whole eggs

3 egg whites or 3 more whole eggs

1/4 cup non-fat milk

salt or seasoned salt

pepper

garlic granules (optional)

In a mixing bowl, whisk together the whole eggs, egg whites, milk, and seasonings.

1/2 cup (1 1/2 oz.) part skim mozzarella cheese, shredded (You can use any type of cheese that you like. If you are counting Weight Watcher points – use the correct amount to add up to 3 PointsPlus)

Stir in the spinach mixture and cheese.

12 slices of ham Oscar Meyer Deli Select is the perfect size and low in points

Push the ham into each muffin hole, gently pressing it in the bottom so the ham creates the “crust” for the quiche. Try to make sure the ham isn’t sticking too far over the edge to prevent burning during cooking.

Using a 1/4 cup measuring cup, pour the egg mixture into each muffin hole. To get 12 cupcakes out of the recipe, use less than a 1/4 cup. Don’t worry if the ham has a hole in it or egg mixture spills into the muffin hole. It all cooks just fine.

Cook for 20 – 23 minutes or until the egg is cooked through and becomes fluffy.

Serve topped with salsa if you like.

Any leftovers can be stored in an airtight container in the refrigerator.

RECIPE SOURCE: Revised from Slender Kitchen

FULL RECIPE WITHOUT PICTURES —

QUICHE CUPCAKES

1/2 cup onion, chopped

1 clove garlic, minced

3 cups fresh baby spinach (I like to break the stems off but this is not necessary)

3 whole eggs plus 3 egg whites OR 6 whole eggs

1/4 cup non-fat milk

salt or seasoned salt

pepper

garlic granules (optional)

12 slices of ham Oscar Meyer Deli Select is the perfect size and low in points.

Preheat oven to 375 degrees.

Spray a muffin pan (12 cup) with non-fat cooking spray.

Spray a saute pan with cooking spray.

Saute the onions and garlic until the onions begin to become translucent.

Give the spinach a rough chop.

Add spinach and continue to saute until wilted. Remove from heat.

In a mixing bowl, whisk together the eggs, milk, and seasonings.

Stir in the spinach mixture and cheese.

Using a 1/4 cup measuring cup, pour the egg mixture into each muffin hole. To get 12 cupcakes out of the recipe, use less than a 1/4 cup.

Cook for 20 – 23 minutes or until the egg is cooked through and becomes fluffy.

Serve topped with salsa if you like.

Any leftovers can be stored in an airtight container in the refrigerator or freeze in a freezer bag.

RECIPE SOURCE: Revised from Slender Kitchen

Multi-Purpose Cleaner

April 14, 2013

5 oz. rubbing alcohol

3 oz. white distilled vinegar

1 tsp. liquid laundry soap

1 tsp. ammonia

15 – 16 oz. water

essential oils – scent of your choice I like the fresh smell of Lemon.

Mix all ingredients in a 24 oz. spray bottle.

You will need to shake it each time you use it as the essential oils settle at the top.

I made a bunch to have on hand. I wrote the “recipe” on the bottle.

The reason this has a little color to it is because I “scented” my vinegar a bit before adding it to this cleaner.

Take the peels of about 3 oranges – put in a quart size bottle (or any bottle you have on hand) and add vinegar. Let this sit for about 2 weeks. This can be used as a multi-purpose cleaner as it is, but I thought it was still too vinegary smelling. It was great to use in this multi-purpose cleaner. I think it still needs some essential oils but not as much as it would have. I am not going to add the essential oils to this big jug. I will wait and add it to the smaller bottle as I refill it.

Frebreze

April 14, 2013

Did you realize that Febreze is only 2 ingredients, plus water? So simple to mix up a bottle and save a ton of money.

1/8 cup fabric softener (scent of your choice) I like April Fresh Downey the best.

2 T. baking soda

Pour fabric softener in a 24 oz. bottle and fill half way with hot water.

Add the baking soda and shake.

Fill the rest of the bottle with more hot water.

You will need to shake this each time you use it as the baking soda settles at the top.

I have written the “recipe” on the bottle so I don’t have to look it up when I need a refill.

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