Lid Door
I know this isn’t a recipe but I just had to share this because I am just so excited about it! Storing the lids to the pans has been a thorn in my side that I finally found a way to solve. Thank you Pinterest! Normally this would go on the inside of a pantry door in the kitchen but our pantry has sliding doors so I put this in a hall closet that is just off of the kitchen. I am excited every time I open that door! With just 4 bathroom towel bars screwed to the inside of the closet door – problem solved! The lids fit so nicely and are easily at our fingertips when needed.
Chocolate Chocolate Chip Cookies
My friend Julie at Weight Watchers told me to take the Pumpkin Chocolate Chip Cookie recipe (in this blog) but use a chocolate cake mix instead of the spice. This is the result and believe me when I tell you that they are very dangerous to have in the house! They are SO good! Portion control people! Keep them in the freezer and just take out what you plan to eat or I can guarantee that you will eat the entire batch. Don’t say I didn’t warn you! Just 3 ingredients make the most delicious cookies ever! (Picture shows a 29 oz. can of pumpkin because that is all the store had at the time. I was making these and the Pumpkin Chocolate Chip cookies at the same time so I just split the can between the two recipes – 14 5/8 oz. per recipe).
Preheat oven to 350 degrees.
1 (15 oz.) can pumpkin
1 chocolate cake mix
Combine pumpkin and cake mix. Mix well.
3/4 cup mini chocolate chips (4 3/4 oz.)
Add chocolate chips. Mix well.
Drop by teaspoons onto cookie sheet. Make 35 cookies.
Make sure to get 35 cookies – so each cookie is 2 PointsPlus.
Bake at 350 degrees for 18 minutes.
Note: You can substitute the chocolate cake mix for other flavors such as spice or carrot. See Pumpkin Chocolate Chip recipe in this blog.
Freeze: These cookies free well in a zip lock freezer bag. This way you can take out the amount that you want – pop them in the microwave or put into a snack bag to eat later in the day. Great for portion control.
Food Storage: This is a great food storage recipe because all ingredients can be stored in your pantry.
FULL RECIPE WITHOUT PICTURES:
CHOCOLATE CHOCOLATE CHIP COOKIES
1 (15 oz.) can pumpkin
1 chocolate cake mix
3/4 cup mini chocolate chips (4 3/4 oz.)
Preheat oven to 350 degrees.
Mix pumpkin with dry cake mix.
Add chocolate chips.
Drop by teaspoons onto sheet. Make 35 cookies.
Bake at 350 degrees for 18 minutes.
Note: You can substitute the chocolate cake mix for other flavors such as carrot or spice. See Pumpkin Chocolate Chip recipe in this blog.
Freeze: These cookies free well in a zip lock freezer bag. This way you can take out the amount that you want – pop them in the microwave or put into a snack bag to eat later in the day. Great for portion control.
Food Storage: This is a great food storage recipe because all ingredients can be stored in your pantry.
Pumpkin Chocolate Chip Cookies
Yep – that’s it! Just 3 ingredients!
(Picture shows a 29 oz. can of pumpkin because that is all the store had at the time. I was making these and Chocolate Chocolate Chip cookies at the same time so I just split the can between the two recipes – 14 5/8 oz. per recipe).
Preheat oven to 350 degrees.
1 (15 oz.) can pumpkin
1 spice cake mix
Combine pumpkin and cake mix.
Mix well.
3/4 cup mini chocolate chips (4 3/4 oz.)
Add chocolate chips. Mix well.
Drop by teaspoons onto cookie sheet.
Bake at 350 degrees for 18 minutes.
Note: You can substitute the spice cake mix for other flavors such as carrot or chocolate. See Chocolate Chocolate Chip recipe in this blog. Oh yum! Also, you can use butterscotch chips.
Total calories is 2,387. Divide by how many cookies you make. I usually make 36 small cookies.
Freeze: These cookies freeze well in a zip lock freezer bag. This way you can take out the amount that you want – pop them in the microwave or put into a snack bag to eat later in the day. Great for portion control.
Food Storage: This is a great food storage recipe because all ingredients can be stored in your pantry.
FULL RECIPE WITHOUT PICTURES:
PUMPKIN CHOCOLATE CHIP COOKIES
1 (15 oz.) can pumpkin
1 spice cake mix
3/4 cup mini chocolate chips (4 3/4 oz.)
Preheat oven to 350 degrees.
Mix pumpkin with dry cake mix.
Add chocolate chips.
Drop by teaspoons onto sheet. Make 35 cookies.
Bake at 350 degrees for 18 minutes.
Note: You can substitute the spice cake mix for other flavors such as carrot or chocolate. See Chocolate Chocolate Chip recipe in this blog. Oh yum!
Total calories is 2,387. Divide by how many cookies you make. I usually make 36 small cookies.
Freeze: These cookies free well in a zip lock freezer bag. This way you can take out the amount that you want – pop them in the microwave or put into a snack bag to eat later in the day. Great for portion control.
Food Storage: This is a great food storage recipe because all ingredients can be stored in your pantry.
Spinach-Stuffed Chicken
1 (10 oz.) package frozen chopped spinach, thawed
½ cup cottage cheese
1/3 cup dry bread crumbs
1 T. minced green onion
¼ – ½ tsp. seasoned salt
1/8 tsp. garlic powder
1/8 tsp. nutmeg
1 large egg white, slightly beaten
6 skinless boneless chicken breasts
brown gravy (optional)
fresh mushrooms (optional)
Drain spinach and press between paper towels until barely moist.
Combine spinach and next 7 ingredients in a bowl.
Cut a horizontal slit through thickest portion of each chicken breast to form a pocket.
Divide spinach mixture evenly among the chicken.
Cover and chill stuffed breasts for an hour.
Cook in a large non-stick skillet over medium heat, turning occasionally until done.
Top with brown gravy if desired. (I added some mushrooms to the gravy)
Makes 6 servings
Roasted New Potatoes
18 oz. red potatoes, cut in bite-size pieces
1/2 T. olive oil – Drizzle with olive oil and toss to coat.
Season with favorite seasonings – any of the following. We used garlic and Hidden Valley Ranch dry dressing mix.
Ranch dressing
Dry onion soup
Garlic
Seasoned salt
parmesan cheese
Spread potatoes in a single layer on a cookie sheet.
Bake at 350 degrees for 45 mins or until tender.
Pictured with Lazy Man Chicken Cordon Bleu
Note: 18 oz. raw potatoes = 14 oz. cooked potatoes
FULL RECIPE WITHOUT PICTURES
ROASTED NEW POTATOES
18 oz. red potatoes, cut in bite-size pieces
1/2 T. olive oil
Season with favorite seasonings –
Ranch dressing
Dry onion soup
Garlic
Seasoned salt
parmesan cheese
Bake at 350 degrees for 45 mins or until tender.
Note: 18 oz. raw potatoes = 14 oz. cooked potatoes
Yogurt Parmesan Chicken
Please don’t let the name of this chicken scare you away. Some people shy away from recipes with yogurt in them. Believe me – this recipe is worth trying – and when you do , you will make it over and over. It is so delicious.
20 reduced-fat Ritz crackers
1 tsp. garlic granules
½ tsp. onion salt
¾ cup fresh grated parmesan cheese
Crush crackers and mix in garlic granules, onion salt and grated parmesan cheese.
I find it easiest to put the crackers in a zip lock bag.
You can either crush them with your hands or use the bottom of a glass.
Add the other seasonings and parmesan cheese.
1 individual container of plain yogurt
4 boneless, skinless chicken breasts
1 T. melted Brummel and Brown butter (not shown in pictures)
Melt butter and pour ½ into baking pan that has been lined with tin foil.
Pat chicken dry with a paper towel.
Coat chicken with yogurt on both sides.
Coat with crumb mixture on both sides.
Place in pan and drizzle the remaining butter on top.
(I cut these chicken breasts in half the long way because we were in a hurry to eat and this helped them cook a little faster.)
Cover and bake for 45 minutes at 350 degrees.
Take foil off and bake 15 minutes more.
Could take longer, depending on the size of the breasts.
Recipe Source: revised from Tami A.
FULL RECIPE WITHOUT THE PICTURES:
YOGURT PARMESAN CHICKEN
20 reduced-fat Ritz crackers
1 tsp. garlic granules
½ tsp. onion salt
¾ cup fresh grated parmesan cheese
Crush crackers and mix in other ingredients.
1 individual container of plain yogurt
4 boneless, skinless chicken breasts
1 T. melted Brummel and Brown butter
Melt butter and pour ½ into baking pan that has been lined with tin foil.
Pat chicken dry with a paper towel.
Coat chicken with yogurt on both sides.
Coat with crumb mixture on both sides.
Place in pan and drizzle the remaining margarine on top.
Cover and bake for 45 minutes at 350 degrees.
Take foil off and bake 15 minutes more.
Could take longer, depending on the size of the breasts.
Recipe Source: revised from Tami A.
Almond Poppy Muffins (or lemon)
Preheat oven to 350 degrees.
½ cup vanilla yogurt
3 large egg whites
1/3 cup honey
1 tsp. vanilla extract
½ tsp. almond or lemon extract
Combine yogurt, egg whites, honey, vanilla extract and almond or lemon extract with a whisk until well mixed. NOTE: If you crack the egg whites into the measuring cup that you will be using for the honey, the honey will pour out without sticking.
1 cup oat flour or white flour *
¼ tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
1 tsp. poppy seeds
Add flour, baking soda, baking powder, salt and poppy seeds.
Stir until just combined.
Spray mini muffin cups with PAM.
Spoon the batter into sprayed mini muffin cups.
Bake for 11 minutes or until a toothpick comes out clean. Cool in the pan until muffins come out easily.
Makes 20 mini muffins.
FYI: Because of the honey, the muffin tops are a bit sticky. I store them in a single layer in a plastic container with a paper towel over them.
* I have used oat flour and white flour. Between the two, I prefer the taste of the oat flour. The white flour gives the muffins a bit of a spongy texture.
Freeze: These muffins freeze very well.
Nutrition Facts: Per muffin – 41 calories, 1 g protein, 8 g carbohydrates, less than 1 g fat, trace cholesterol, less than 1 g fiber, 64 mg sodium
Recipe Source: revised from Biggest Loser Cookbook – page 41
These muffins can also be made in cupcake tins. Bake for approximately 17 minutes.
FULL RECIPE WITHOUT THE PICTURES — –
ALMOND POPPY MUFFINS (or Lemon)
Preheat oven to 350 degrees.
½ cup vanilla yogurt
3 large egg whites
1/3 cup honey
1 tsp. vanilla extract
½ tsp. almond or lemon extract
Combine yogurt, egg whites, honey, vanilla extract and almond or lemon extract with a whisk until well mixed. NOTE: If you crack the egg whites into the measuring cup that you will be using for the honey, the honey will pour out without sticking.
1 cup oat flour or white flour *
¼ tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
1 tsp. poppy seeds
Add flour, baking soda, baking powder, salt and poppy seeds.
Stir until just combined.
Spray mini muffin cups with PAM.
Spoon the batter into sprayed mini muffin cups.
Bake for 11 minutes or until a toothpick comes out clean. Cool in the pan until muffins come out easily.
Makes 20 mini muffins.
FYI: Because of the honey, the muffin tops are a bit sticky. I store them in a single layer in a plastic container with a paper towel over them.
* I have used oat flour and white flour. Between the two, I prefer the taste of the oat flour. The white flour gives the muffins a bit of a spongy texture.
Freeze: These muffins freeze very well.
Nutrition Facts: Per muffin – 41 calories, 1 g protein, 8 g carbohydrates, less than 1 g fat, trace cholesterol, less than 1 g fiber, 64 mg sodium
Fish Tacos with Shrimp or Scallops (or both!)
Approximately 8 – 10 oz. white fish such as halibut or talapia
FISH:
Pat fish dry. Spray with I Can’t Believe it’s Not Butter.
Season one side with Baja Seasoning (Recipe below.) Place seasoned side down on an inside grill or George Forman type grill.
Once fish is on the grill, spray the other side with the spray butter and season with Baja Seasoning.
While the fish is cooking, start the shrimp.
When fish is done, flake it up into a bowl and add cooked shrimp. (see below)
SHRIMP:
14 oz. shrimp (this is an approximate amount)
2 tsp. butter
½ T. garlic granules or fresh garlic
½ T. Baja Seasoning (see below)
1 T. mild green salsa or green taco seasoning (we use LaVictoria Green Taco Sauce)
1 T. lime juice
dash of italian seasoning
Saute on medium low for 7 – 10 minutes. Remove pan from heat until fish is done.
This is a semi-dry saute. Reheat shrimp about a minute before adding to the fish.
Drain any excess liquid if there is any, before adding to the fish.
( This picture shows both shrimp and scallops cooking in separate pans. My husband can not eat shrimp, but I love it.)
ADD ANY OF THE FOLOWING TO YOUR TORTILLA SHELL:
Tortillas
reduced-fat grated cheese
black beans
shredded cabbage (I used purple, but green is fine too)
guacamole (I just use the packaged type – 1 individual package is 3 points)
green chilies
salsa
lime
Top with a creamy tomatillo ranch dressing. (You can make your own but we just buy the creamy sauce at Cafe Rio!)
BAJA SEASONING:
¼ cup taco seasoning
1/2 cup garlic granules
1 T. One Spice
2 T. italian seasoning
1 tsp. lemon pepper
1 T. carne asada meat seasoning
1 tsp. bon appetit seasoning
NOTE: This makse a ton of seasoning. Store in an air tight container for future use.
Freeze: Any leftover fish mixture can be frozen to use at a later date.
Full recipe without pictures –
SHRIMP ‘N FISH TACOS
Approximately 8 – 10 oz. white fish such as halibut or talapia
FISH:
Pat fish dry. Spray with I Can’t Believe it’s Not Butter.
Season one side with Baja Seasoning (Recipe below.) Place seasoned side down on an inside grill or George Forman type grill.
Once fish is on the grill, spray the other side with the spray butter and season with Baja Seasoning.
While the fish is cooking, start the shrimp.
When fish is done, flake it up into a bowl and add cooked shrimp.
SHRIMP:
14 oz. shrimp (this is an approximate amount)
2 tsp. butter
½ T. garlic granules or fresh garlic
½ T. Baja Seasoning (see below)
1 T. mild green salsa or green taco seasoning (we use LaVictoria Green Taco Sauce)
1 T. lime juice
dash of italian seasoning
Saute on medium low for 7 – 10 minutes. Remove pan from heat until fish is done.
This is a semi-dry saute. Reheat shrimp about a minute before adding to the fish.
Drain any excess liquid if there is any, before adding to the fish.
ADD ANY OF THE FOLOWING TO YOUR TORTILLA SHELL:
Tortillas
reduced-fat grated cheese
black beans
shredded cabbage (I used purple, but green is fine too)
guacamole (I just use the packaged type – 1 individual package is 3 points)
green chilies
salsa
lime
Top with a creamy tomatillo ranch dressing. (You can make your own but we just buy the creamy sauce at Cafe Rio!)
BAJA SEASONING:
¼ cup taco seasoning
1/2 cup garlic granules
1 T. One Spice
2 T. italian seasoning
1 tsp. lemon pepper
1 T. carne asada meat seasoning
1 tsp. bon appetit seasoning
NOTE: This makes a ton of seasoning. Store in an air tight container for future use.
Flaky Chicken Pot Pie
The Phyllo dough creates such a nice golden “crust” without the added calories and fat in a regular pie crust.
Preheat oven to 350 degrees.
1 tsp. butter
1/4 cup chopped onion
1 1/2 cups fresh mushrooms, sliced or 12 oz. canned mushroom slices or stems and pieces
1 tsp. garlic, minced
Saute until tender.
1 cup potatoes, cubed (about 6 oz.)
1 cup carrots, sliced
1/4 cup celery, sliced
Steam together until almost tender.
1 can 98% fat free cream of chicken soup
1 can 98% fat free cream of mushroom soup
2 T. dry chicken or turkey gravy mix
1/4 tsp. pepper
1 tsp. Mrs. Dash chicken flavor seasoning
Mix together.
2 cups cooked chicken, cubed (about 8 – 9 oz.)
Mix all ingredients together with chicken. Place in a 1 1/2 quart shallow casserole dish.
5 sheets Phyllo dough
I Can’t Believe It’s Not Butter Spray
Most phyllo dough comes in 9″ x 14″ sheets. Lay phyllo dough next to the casserole dish and cut straight about the length of your dish.
Lay dough on top of chicken mixture. Tuck in the sides. Spray with I Can’t Believe It’s Not Butter spray.
Bake for a total of 30 minutes at 350 degrees, but after about 10 minutes the top will be golden brown. Place a piece of aluminum foil lightly over the top to prevent the top from burning. Heat until heated through.
Makes 4 servings
Recipe Source: Ken Allred
Full recipe without pictures –
FLAKY CHICKEN POT PIE
Preheat oven to 350 degrees.
1 tsp. butter
1/4 cup chopped onion
1 1/2 cups fresh mushrooms, sliced or 12 oz. canned mushroom slices or stems and pieces
1 tsp. garlic, minced
Saute until tender.
1 cup potatoes, cubed (about 6 oz.)
1 cup carrots, sliced
1/4 cup celery, sliced
Steam together until almost tender.
1 can 98% fat free cream of chicken soup
1 can 98% fat free cream of mushroom soup
2 T. dry chicken or turkey gravy mix
1/4 tsp. pepper
1 tsp. Mrs. Dash chicken flavor seasoning
Mix together.
2 cups cooked chicken, cubed (about 8 – 9 oz.)
Mix all ingredients together with chicken. Place in a 1 1/2 quart shallow casserole dish.
5 sheets Phyllo dough
I Can’t Believe It’s Not Butter Spray
Most phyllo dough comes in 9″ x 14″ sheets. Lay phyllo dough next to the casserole dish and cut straight about the length of your dish.
Lay dough on top of chicken mixture. Tuck in the sides. Spray with I Can’t Believe It’s Not Butter spray.
Bake for a total of 30 minutes at 350 degrees, but after about 10 minutes the top will be golden brown. Place a piece of aluminum foil lightly over the top to prevent the top from burning. Heat until heated through.
Makes 4 servings.
Monterey Mushroom Chicken
6 skinless boneless chicken breasts
1/2 cup egg substitute
1 1/2 cups crushed reduced-fat Ritz crackers
1/2 tsp. seasoned salt or to taste
1/2 tsp. garlic powder or to taste
1/2 tsp. onion powder or to taste
1 – 1 1/2 pounds fresh mushrooms, sliced
4 T. Brummel and Brown butter, divided (not shown in pictures)
12 slices Deli Select ham
1 cup reduced fat mozzarella cheese, grated
Place one chicken breast at a time, in a zip lock bag. Pound with the smooth side of a meat mallet. Flatten chicken to 1/4 inch thickness.
Pour egg susbtitute into bowl. Set aside.
Put crackers in a small zip lock bag and crush. Add seasonings to the bag and shake to mix. Pour crumbs on a plate.
Dip chicken in egg and then in crumbs – set aside.
Saute mushrooms in 2 T. butter until tender – remove and set aside.
Melt remaining butter. Add chicken and cook over medium heat for about 5-6 minutes on each side.
Place chicken on foil-lined cookie sheet, top with ham, mushrooms and cheese. (This is just two chicken breasts – pounded down. Big serving for one meal or split it in two for half the points!)
Broil for 3-4 minutes until the cheese is melted.
Full recipe without pictures –
MONTEREY MUSHROOM CHICKEN
6 skinless boneless chicken breasts
1/2 cup egg substitute
1 1/2 cups crushed reduced-fat Ritz crackers
1/2 tsp. seasoned salt or to taste
1/2 tsp. garlic powder or to taste
1/2 tsp. onion powder or to taste
1 – 1 1/2 pounds fresh mushrooms, sliced
4 T. Brummel and Brown butter, divided
12 slices Deli Select ham
1 cup reduced fat mozzarella cheese, grated
Place one chicken breast at a time, in a zip lock bag. Pound with the smooth side of a meat mallet. Flatten chicken to 1/4 inch thickness.
Pour egg susbtitute into bowl. Set aside.
Put crackers in a small zip lock bag and crush. Add seasonings to the bag and shake to mix. Pour crumbs on a plate.
Dip chicken in egg and then in crumbs – set aside.
Saute mushrooms in 2 T. butter until tender – remove and set aside.
Melt remaining butter. Add chicken and cook over medium heat for about 5-6 minutes on each side.
Place chicken on foil-lined cookie sheet, top with ham, mushrooms and cheese. (This is just two chicken breasts – pounded down. Big serving for one meal or split it in two for half the points!)
Broil for 3-4 minutes until the cheese is melted.
No Meals on Wheels 