Easy Cole Slaw
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
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
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 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
Italian Parmesan Crusted Chicken Fillets
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
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)
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)
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.
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.
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
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
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.
Cream Cheese Chili Pinwheels
6 oz. cream cheese
1 – 4 oz. can diced green chilies
1/2 T. sugar
1 8 oz. tube Pillsbury Crescent rolls
Preheat oven to 375 degrees.
A block of cream cheese is 8 oz. Cut this in quarters and use 3/4 of it. Place in a bowl.
Add about 3/4 of the can of diced green chilies.
Add the sugar. (This might sound weird to add sugar to this mixture but, believe me, it makes the perfect combination.
Using a fork, mash it all together, making sure to incorporate all of the sugar. At this point you might want to give it a taste test and add more chilies if desired.
Open up your crescent rolls, separating them into two long rectangles. Do not separate the triangles.
(Sorry – the pictures from here on out are pretty lousy. I was in a hurry to take my pinwheels to a dinner party.)
Using a rolling pin, flatten them just a little, trying to pinch the perforations together.
With the back of a spoon, spread half of the cream cheese mixture onto one of the rectangles. Save the other half of the mixture for the other rectangle.
Roll up the long way – making a “snake”.
Using a sharp knife, cut into 16 pinwheels.
NOTE: You could refrigerate these at this point if you wanted to make them ahead of time.
Spray your cookie sheet with Pam. Don’t forget this step as they will stick.
Place the 16 pinwheels on the cookie sheet, standing up.
Bake for 13 minutes at 375 degrees.
Once your first batch goes into the oven, start on the second rectangle.
Once they are done, immediately slide them off the cookie sheet onto a plate. Enjoy!
RECIPE SOURCE: Revised from My Homemade Life
FULL RECIPE WITHOUT PICTURES —
CREAM CHEESE CHILI POPPERS
6 oz. cream cheese
1 4 oz. can diced green chilies
1/2 T. sugar
1 8 oz. tube Pillsbury Crescent rolls
Preheat oven to 375 degrees.
A block of cream cheese is 8 oz. Cut this in quarters and use 3/4 of it. Place in a bowl.
Add the diced green chilies.
Add the sugar. (This might sound weird to add sugar to this mixture but, believe me, it is not overwhelming. It makes the perfect combination.
Using a fork, mash it all together, making sure to incorporate all of the sugar. At this point you might want to give it a taste test and add more chilies if desired.
Open up your crescent rolls, separating them into two long rectangles. Do not separate the triangles.
Using a rolling pin, flatten them just a little, trying to pinch the perforations together.
With the back of a spoon, spread half of the cream cheese mixture onto one of the rectangles. Save the other half of the mixture for the other rectangle.
Roll this rectangle up and using a sharp knife, cut into 16 pinwheels.
NOTE: You could refrigerate these at this point if you wanted to make them ahead of time.
Spray your cookie sheet with Pam. Don’t forget this step as they will stick.
Place the 16 pinwheels on the cookie sheet, standing up.
Bake for 13 minutes at 375 degrees.
Once your first batch goes into the oven, start on the second rectangle.
Once they are done, immediately slide them off the cookie sheet onto a plate. Enjoy!
RECIPE SOURCE: Revised from My Homemade Life
Chocolate Pudding Brownies
These brownies are very rich, fudgey and delicious. Best of all, they couldn’t be easier to make with only 4 ingredients.
1 – 3.9 oz. (small) instant chocolate pudding
1 1/2 cups milk
1 chocolate cake mix
1 cup chocolate chips (semi sweet or milk chocolate)
Preheat oven to 350 degrees.
Prepare the pudding according to the package using 1 1/2 cups milk.
Dump in the dry chocolate cake mix. (Just the mix – none of the other ingredients.)
Mix together completely. The batter will be thick.
Spray a 9 x 13 pan with cooking spray. Smooth batter into pan.
Scatter chocolate chips on top.
Bake for 30 – 32 minutes.
Taste delicious with a scoop of vanilla ice cream!
RECIPE SOURCE: Revised from Eat, Live, Run
FULL RECIPE WITHOUT PICTURE —
CHOCOLATE PUDDING BROWNIES
1 – 3.9 oz. (small) instant chocolate pudding
1 1/2 cups milk
1 chocolate cake mix
1 cup chocolate chips (semi sweet or milk chocolate)
Preheat oven to 350 degrees.
Prepare the pudding according to the package using 1 1/2 cups milk.
Dump in the dry chocolate cake mix. (Just the mix – none of the other ingredients.)
Mix together completely. The batter will be thick.
Spray a 9 x 13 pan with cooking spray. Smooth batter into pan.
Scatter chocolate chips on top.
Bake for 30 – 32 minutes.
Taste delicious with a scoop of vanilla ice cream!
RECIPE SOURCE: Revised from Eat, Live, Run
Asparagus Gratin
Our daughter-in-law, Karen, brought this delicious dish to our Easter dinner. It was luscious!!
2 pounds thin asparagus
3 cups water
salt and pepper
2 T. butter
2 T. flour
3/4 cup Parmesan cheese, grated and divided
1/2 cup Monterrey Jack cheese, shredded
Adjust oven rack to the upper-middle position and heat broiler. Line a broiler safe baking dish with paper towels.
Snap the woody ends off the asparagus and set both stalk and ends aside. NOTE: Easiest way to snap asparagus is to just bend it near the end and it will automatically snap where the woody part starts.
Bring water to a boil in a large skillet over medium-high heat. Add asparagus ends and 1/4 tsp. salt and cook covered for 5 minutes. Using a slotted spoon, remove asparagus ends and discard.
Add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender – about 2-4 minutes.
Transfer asparagus to paper towel lined baking dish.
Pour asparagus water into liquid measuring cup. If liquid does not read 1 cup, add water until it does.
Melt butter in the now empty skillet over medium heat.
Add flour and cook, stirring constantly until golden, about 1 minute.
Whisk in reserved asparagus water and bring to boil. Reduce heat to medium-low and simmer until thickened, 3 – 5 minutes.
Turn off heat and whisk in 1/2 cup Parmesan and Monterrey Jack cheeses until smooth.
Season with salt and pepper. Cover and let stand for 5 minutes.
Remove paper towels from baking dish.
Drizzle sauce over the center of asparagus and top with remaining Parmesan cheese.
Broil until cheese is golden and asparagus is tender – about 4 – 8 minutes.
EXTRAS: For a little something extra you can add bacon crumbles or sauteed mushrooms to the top of the asparagus before broiling.
Recipe Source: revised from Cooks County April/May 2011 issue
