Crystal's Potato Broccoli Soup

I'm doing it again. I post a potato soup recipe here and then I find a better one.  Really--this one is better! And easier. My sister-in-law (CRYSTAL) bestowed this recipe on me with only a little begging on my part.

Crystal's Potato Broccoli Soup

1/2 c chopped onion
2 tbsp. butter or margarine

5 to 7 med. potatoes, peeled and diced (some smaller chunks so they'll mash up and be creamy!)

2 crowns of broccoli, chopped

2 tbsp. chicken bouillon granules (or 2 cubes)
Approx. 3 cups of water (I just put enough water to cover the potato's and the broccoli so it could be more or less then that)
1 (8oz) *cream cheese softened
1/4c flour
1/2 c. - 1 c. milk

1/4 tsp. of paprika 

In large sauce pan, saute onion in butter until tender. Add potatoes, bouillon, and enough water to cover the potatoes. Cover and cook 10 min. or until tender. Then add broccoli (and any extra water you need to cover it) and boil an additional 5 min covered. In a small bowl, blend the softened cream cheese and flour until smooth. Make sure the cream cheese is really soft and mix until creamy before adding the flour. Stir into potato mixture. Use a potato masher to squish up the broccoli and potatoes. You still want SOME chunks, but mashing will make the soup creamier/thicker. Add milk if desired--as much as you want depending on how thick you'd like it. Heat until boiling, stirring frequently. Boil 1 min. Season to taste. Garnish each serving with chives or paprika or grated cheese, serves 4 to 6.

**I used neufchatel cheese to cut down on the calorie count. It doesn't melt and blend as well as cream cheese so the soup didn't look as pretty as when Crystal makes it. BUT...it still tasted great. However, do NOT use Fat Free cream cheese! It does NOT melt. Does NOT work. You have been warned. 

Pork Chop Marinade

I used a bunch of different recipes to make one that I actually had ingredients for, and it turned out yummmmy!

Marinade:
2 Tbs. Vegetable oil
2 Tbs. Worcestershire sauce (maybe a little more)
Some lemon juice
A few good squirts of ketchup
A small handful of brown sugar

Stir it all up, put it in a zip-lock bag, stick two pork chops in there, put it in the fridge and get it out when you are ready to cook up the chops! Micah just did the pork chops on the George Foreman and it took like 10 minutes. Talk about an easy dinner! (I recommend adding applesauce and baked potatoes to the menu...)

*And in case you are like me and didn't know this, you should poke some holes in the meat before you marinate it. That would make sense, right? But yeah... I didn't. And it was still good!

Pumpkin Pancakes--low cholesterol!

Simple and tasty. That's all I ask for in a meal.

Pumpkin Pancakes
(From this website)

2 c. flour
1/3 c. brown sugar
1 Tbsp. baking powder
1/4 tsp salt
1 c. low-fat or skim milk
1 c. pumpkin puree
1 tsp. cinnamon
Dash of nutmeg and/or cloves

In a large bowl combine the flour, sugar, baking powder and salt. Mix until nicely blended. In a separate bowl, whisk together your wet ingredients and spices.  Slowly add the wet ingredients to the dry--whisking/blending until you've got a few lumps but its a pretty good batter.

Pour by 1/4 cups on to a hot griddle. Cook about 2 minutes and then flip. Cook until done.

We topped these with your basic maple syrup and even applesauce. Yummy!

The 2-Minute Cake

The first time I made this it took me a bit longer then 2 minutes . . .
This is a recipe from Jorge Cruise.  Jorge Cruise has created a diet plan that cuts sugar and carbs.  My dad lost TONS of weight following his plan.  This is a recipe from one of his books.  It is very simple, however, some of the ingredients are a bit pricey, like the almond flour.  But, it is a good alternative to sugary sweets.

Mix 1/4 cup Truvia Baking Blend*, 1/2 cup almond flour, 3 Tbsp. unsweetened cocoa powder, 1/8 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. salt, 2 Tbsp. coconut oil, 1 egg, 2 Tbsp. half & half. Pour 1/4 of mixture into a mug and microwave for 60 seconds. Refrigerate remaining batter for later.


Note: Feel free to top with whipped cream.

*Truvia Baking Blend is an all natural sweetener that combines erythritol, stevia, and small amounts of natural sugar. It might not be available everywhere.  Feel free to experiment with other all natural sweeteners, but make sure to avoid anything artificial.

The first time I made this I didn't think that 1/4 of the mixture was all that much, but it is so rich that you really don't want to eat more then that.  I tried it once with sugar free chocolate frosting, and that was okay, but I strongly recommend topping it with whipped cream.  It is delicious!  And, don't let the funky smell fool you when you take it out of the microwave . . .

Chow Mein Noodle Casserole

This is just...fantastic. And easy. And delicious. And I'll stop now and give you the recipe.

Chow Mein Noodle Casserole
(Adapted from Allrecipes.com)

1 pound ground beef or turkey
1 onion, diced small
2 stalks of celery, diced small
1/2 green pepper, diced
1/2 cup slivered almonds (I only had a small handful left so that's what I used)
2-3 cups cooked rice
1 can condensed cream of mushroom soup
1/2 cup water
3 Tbsp. soy sauce
Chow mein noodles


Preheat oven to 350 degrees.

In a large skillet over medium high heat, saute the ground beef for 5 minutes. Add the onion, pepper, and celery and saute for 5 more minutes. 

In a separate medium bowl, combine the almonds, rice, soup, water and soy sauce. Mix together well and add to the beef mixture. Place this into a lightly greased 9x13 inch baking dish.  

Bake for 20 minutes. Serve with chow mein noodles to top each individual serving and enjoy!

Aunt Laurie's Ooey-Gooey Potatoes

Just. So. Yummy.

Aunt Laurie's Ooey-Gooey Potatoes
2 1/2 pounds of potatoes, boiled, peeled and cubed. (This was about 6 regular size potatoes)
1/2 medium onion, chopped
1/2 cube of butter
4 oz. cream cheese
1-2 cans of Cream of Mushroom soup (depends on how saucy you want them)
8 oz. sour cream
4 oz. shredded cheddar cheese

In a large saucepan melt the butter. Stir in the cream cheese until its melted and smooth. Add the soup, and sour cream.  Once its warm and well blended, add in the cheddar cheese and stir until its melted.

In a large crockpot, mix together the potatoes and onion. Pour the cheesy mixture over the top and stir everything until the potato mixture is well-coated. Cook on HIGH for 2-3 hours.

Carrot Cake

I've never been a carrot cake lover, but boy is this DELISH! It's Micah's favorite and the recipe comes from his mom- Mom Richards.

Carrot Cake (Annette’s)

2 cups sugar

2 cups flour

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

4 cups grated carrot (about 4-5 large carrots, for those of you who are like me and don't know- don't buy 10 carrots)

1 cup cooking oil

4 eggs

Grease and flour pan. Combine first 5 ingredients. Add next 3.  Beat with mixer until well mixed.  Bake at 350° for 50-60 min. until done. 

Cream Cheese Frosting

1 pkg (8 ounces) cream cheese softened

4 cups powdered sugar

1 tsp vanilla

1 stick of butter & 1 Tbs milk

Blend well on low speed until smooth, spread and refrigerate cake

 

I am telling you- you will want to eat the frosting by the spoonful. It's so yummers. Micah prefers this cake to be chilled in the fridge before eating it, I'm not a fan as much. Either way it needs to be refrigerated after its frosted.

Even EASIER White Chicken Chili!

I posted a white chicken chili recipe on here earlier. And then a good friend pointed me in the direction of an even easier version--because this one uses the crockpot!  Plus its just darn good eatin'...

Slow Cooker Cream Cheese Chicken Chili
(Recipe adapted from  here. I made MINOR changes, at best.)

1 can black beans
1 can corn, undrained
1 can Rotel (or diced tomatoes with chilis), undrained
1/2 onion, finely diced
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel/tomatoes, and black beans. Top with diced onions, seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

We had it with corn bread plopped right on top of the chili bowl. YUM!

Stromboli

We love, love, LOVE pizza at our house. Here's a fairly easy way to mix it up a bit. Its also a great idea for those who love dipping their pizza because extra sauce is key to the tasty joy.

Easy Stromboli
(Adapted from here)
 
1 tablespoon active dry yeast 
1 cup warm water (110° to 115°) 
3 tablespoons vegetable oil 
1/2 teaspoon salt 
2-3/4 to 3-1/4 cups all-purpose flour 
Spaghetti or Pizza sauce to your liking (1-2 cups?)
20-30 slices of pepperoni
Diced green pepper
Diced onion
Lots of shredded mozzarella cheese

In a large bowl, dissolve yeast in warm water. Add the oil, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. 

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Turn onto a lightly floured surface; roll into a 14-in. x 12-in. rectangle. 

Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Spoon sauce to within 1/2 in. of edges. Top with the pepperoni, peppers, onions and cheese. Obviously whatever toppings YOU want will work. 

Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Hint--you REALLY want to pinch this thing tight and...it will probably still start oozing in the oven.

Bake at 400° for 25-35 minutes or until golden brown. Meanwhile, heat up extra sauce on the stove. Serve your stromboli warm, topping slices with lots of extra sauce. Enjoy!

Chunky Potato Soup

Despite the summer heat, I made soup last night and it was delightful! I happened to have all the ingredients on hand and so...kismet.

Chunky Potato Soup
(From Taste of Home's Quick Cooking magazine, Feb 2005)

4 medium potatoes, chopped
3/4 c. chopped onion
1 small carrot peeled and chopped
1/4 c. chopped celery
1 1/2 c. chicken broth
 3 Tbsp. butter 
3 Tbsp. flour
2 1/2 c. milk
1/2 Tbsp parsley
3/4 tsp. salt
1/2 tsp. pepper
1 cup shredded Swiss cheese

In a large saucepan combine potatoes, carrot, celery, onion, and broth. Bring to a boil. Reduce heat, cover and simmer 12-15 minutes. Lightly mash.

Meanwhile, in a small saucepan melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil. Cook and stir for 2 min. or until thickened. Stir into potato mixture.  Cook and stir until thickened and bubbly. Add salt, pepper, and parsley. Remove from the heat and stir in cheese until melted.

Serve with a crusty roll or breadstick. YUM!

Jell-O Pie

I tried this one for a dinner I gave last night (for the parentals) and everyone loved it. Especially my husband! So...here it is. SUPER DUPER EASY!

Jell-O Pie by "Nicole"
(From this website...no changes!)

• 2/3 cup boiling water
• 1 (3 oz.) package jello, any flavor (I used lime)
• 1/2 cup cold water
• ice cubes
• 8 ounces cool whip (reduced fat)
• 1 9-inch graham cracker crust

Stir boiling water into jello for about two minutes--until it is completely dissolved. Add ice cubes to 1/2 c. cold water until it equals 1 cup. Pour this into the jello and mix until all the ice is melted. Stir in the cool whip with a whisk until its smooth. Cover and refrigerate the mixture until it begins to set--enough that you could begin to "heap" it into a pie crust. Once its semi-set, "heap" it into your graham cracker crust. Cover and refrigerate overnight.  

 

When serving, cut into 6 pieces. It will make everyone happy. 

Grilled Basalmic Vinegar Chicken Salad

Marinade: (from spark people... get the app. Lots of good recipes)
1 c water
1/2 c olive oil
2 Tbs. balsamic vinegar
4 tsp dried onion flakes
3 tsp. Italian seasoning
3 tsp. ground mustard
2 tsp. thyme
2 tsp. salt
2 tsp. black pepper

Cut the chicken into strips and let it marinate for at least a half an hour- I did mine for about 6 hours

Dressing: (from foodnetwork.com)
1/4 c balsamic vinegar
2 tsp. dark brown sugar (optional)
1 tbs. chopped garlic
1/2 tsp. salt
1/2 tsp ground pepper
3/4 c. olive oil

Salad Fixins:
Romaine lettuce
Chopped, grilled chicken
Feta cheese
Tomatoes
Avocado

Look how pretty it is!

The Easiest (and possibly healthiest) Pumpkin Muffins

1 spice cake mix
1 15 oz. can of pumpkin

Mix it all up and put it in muffin tins!

Bake at 350 for about 18 minutes
They turn out a little funny looking, but yummy! I feel like chocolate chips would be a good addition.

*Recipe from Spark People, and according to them there are only 115 calories per muffin :)

The Skinny Muffin

This recipe came from this website:

http://www.doctoroz.com/videos/jorge-cruise-energy-boosting-recipes

Jorge’s Skinny Muffin

Traditional energy bars are often packed with sugar, which can cause a spike and a subsequent crash. These muffins are designed to provide sustainable energy that lasts through lunch, thanks to coconut oil, a healthy fat that’s good for your brain, fiber-rich flaxseed and egg protein.

Ingredients

Makes one serving

1/4 cup ground flax

1 tsp baking powder

2 tsp cinnamon

1 tsp coconut oil

1 egg

1 packet stevia

Directions

Mix all ingredients together in a mug and microwave for 50 seconds. Allow to cool to a safe temperature and enjoy!

I made this for the first time two days ago and in my tired, groggy state I swapped the baking powder for baking soda.  YUCK!!  I do not recommend doing that.  I decided to give it another try this morning with the correct ingredients and was delightfully surprised.  It was delicious and so easy!  And, it kept me full until lunch time!

Egg Muffins

Lately I have been on a quest to find new, healthy, easy recipes.  I found this "Egg Muffins" recipe on this website: http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html  I'm going to post the original recipe, and then I'm going to post my version of it.


Original:

(Makes 12 muffins, recipe created by Kalyn with inspiration from The South Beach Diet book.

15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)

1-2 tsp. Spike Seasoning (side note: I don't know what spike seasoning is . . . .)

1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)

Optional, but highly recommended, 3 green onions diced small.

Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)

Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

My Version:

Makes 6 muffins

4 eggs 

3 pieces of turkey lunch meat chopped up

some cheese

some milk

salt and pepper

Preheat oven to 375 degrees. 

I layered the bottom of my muffin tins with a thin layer of lunch meat.  Then I sprinkled it with cheese.  I used about a pinch, a generous pinch . . . My thinking was, "how much would I use if I were making scrambled eggs in this little tin."  I cracked the eggs together in a separate bowl and added some milk, again, thinking, "how much would I add for scrambled eggs?"  I mixed it all together with a fork, just like scrambled eggs.  I then dumped the egg mix on top of the meat and cheese in the little muffin tins.  I tried to fill it about 3/4 full like she recommends, but it poured so fast . . . I added the salt and pepper last, but I think next time I'll just mix it in with the milk.  Then I stirred slightly with a fork and baked for about 25 minutes, until they had risen and were slightly browned and set.

I didn't try them right away, I waited until this morning and then I reheated them like she recommends.  My husband and I had them for breakfast with chocolate slim fast shakes.  They were really good!! I really like that you can make a bunch of them ahead of time, store them in the fridge and then quickly reheat them.

Cranberry Chicken

I made this last night and LOVED it.  It was so easy and so tasty!

6 Skinless, boneless chicken breasts
1 1/2 (1 ounce) packages dry onion soup-mix
1 (16 ounce) can cranberry sauce
1 cup French or Russian salad dressing

Preheat oven to 350 degrees.  Place the chicken breasts in a baking pan.  In a small bowl, combine the onion soup mix, cranberry sauce, and dressing.  Stir until well blended.  Pour sauce mixture over the chicken breasts. Cover with foil and bake for 60-75 minutes or until top is bubbly and slightly browned.

*For a more flavorful dish, let chicken marinate in the sauce for several hours.

I came home from work yesterday and threw this together.  I didn't really thaw my chicken before putting it in the dish and pouring the mixture over it.  I let it marinate for about 40 minutes while I went jogging and then I came home and threw it in the oven.  I served it with brown rice.  My husband and I both loved it, it was so tender and juicy.  And, super easy to throw together after a really long day.

Easy-Peasy Tuna Casserole

This is the meal you fix when you need to feel like you're being the domestic housewife ("Look, I'm cooking!") but don't actually want to do REAL cooking. Its not the most amazing tuna casserole I've ever turned out, but its definitely the fastest and it doesn't taste like circa 1987 Cafeteria fare. So I'm keeping the recipe to pull out now and again.

Easy-Peasy Tuna Casserole
(BARELY adapted from Allrecipes.com)
1 box of Macaroni & Cheese dinner
1 can of tuna, drained
1 can of cream of mushroom soup
1/2 cup of milk
3 heaping tablespoons of breadcrumbs
1/8 c. butter

Make the macaroni & cheese according to package directions (i.e. boil, drain, add milk, butter and cheesy powder). Add the tuna, soup and 1/2 cup of milk. Pour it all into a greased 2-quart baking dish. Melt the butter and mix with the bread crumbs. Sprinkle on top of the casserole. Bake for approximately 20-minutes in a 350 degree oven. 

Serve with steamed veggies and a green salad. Ooooh...so "fancy."

Jello Poke Cake

This is a super fun, tasty, and EASY dessert.  And you can use ANY flavor of Jello you'd like.  I favor a raspberry or strawberry--and its especially good when mixed with a lemon cake mix!

Jello Poke Cake
1 box of white cake mix (or lemon!)
Oil, eggs & water for making the cake
1 small box of Jello, any flavor
1 cup boiling water
1/2 cup cold water
Cool whip for topping

Bake the cake according to package directions in a 9x13 pan.  Let it cool completely--about one hour.

Pierce the cake all over--the more the better!--with a fork. You want LOTS of holes!

In a small bowl, combine the jello and boiling water. Stir until smooth.  Add the cold water and mix well. Pour the jello mixture evenly over the top of the cake slowly--letting it sink into the cake. Run a knife around the edge of the pan to loosen it, and then put the cake into the refrigerator. Chill at least two hours.  Frost it with whipped cream and serve! Be sure to refrigerate any leftovers. 

Microwave Cinnamon Biscuits

2 cans refrigerator biscuits
melted butter
cinnamon sugar

Dip each biscuit in butter and then coat with cinnamon sugar. Place in a circle in a microwave safe dish. Cook on Cook Level 7 for 7-9 minutes or until the tops spring back when lightly pressed with finger. Turn the dish a quarter of a turn halfway through cooking time. Stand for two minutes then invert onto a plate.

Mm Potatoes and Ham

This was super yummy AND easy!

Ingredients:
3 lbs of potatoes (I used 6 smallish potatoes)
1 c. onion
1 c. shredded cheddar cheese
1 c. cooked ham
1 can cream of mushroom soup
1 cup of water
Salt, pepper, garlic to taste

Slice the washed, peeled potatoes into thin slices and put them in the slow cooker. In a bowl, mix the cheese, onion and ham together. Then add it to the potatoes and mix it all around! In that same bowl, mix the mushroom soup, water, and salt/pepper/garlic. Evenly pour the soup-water over the potatoes. Cook in the slow cooker for 4 hours!

Serve with some lovely salad and french bread and you will have a delightful day!

Crockpot Split Pea Soup

I have no explanation for my love of this soup.  Split pea soup LOOKS horrible.  But the taste is somehow ridiculously addicting and I can't seem to get enough. And this is super easy to make.  I encourage you to try it before soup season leaves us completely!


Slow Cooker Split Pea Soup
(Adapted from Allrecipes.com)
16 oz. dried split peas
2 c. diced fully cooked ham
1 c. diced carrots
1 medium onion diced
1 1/2 c. diced peeled potatoes
A hearty sprinkling of garlic powder
1/2 tsp. salt (I use a bit more)
1/4 tsp. pepper 
5 1/2 - 6 cups boiling water
3 tsp. chicken broth granules

Layer the first 8 ingredients in your slow cooker.  Pour the boiling water over the top and sprinkle in your chicken broth flavoring.  DO NOT STIR.  Set the slow cooker on high for 4 1/2 -5 hours (I think you could also do 8 hours on low). After the veggies are all soft  & the peas turned to a green goop, stir it all up!

Serve with a bread of your choice.  And a big glass of milk.

Enchilada Casserole

On Sunday all the sibs were tasked with bringing enchiladas to the monthly FHE at Mom&Dad's.  I dislike the slow rolling of individual enchiladas so I brought an enchilada casserole that proved to be quite a hit. And so...I share it here.

Beef (?) Enchilada Casserole
(Found at this link)

1 pound ground beef (or turkey)
1 can (10 ounce size) enchilada sauce
1 cup salsa
6 flour tortillas (10-inch size)
2 cups fresh or canned whole kernel corn 
4 cups shredded cheddar cheese (we eyeballed this for sure)

Brown the ground beef/turkey; drain. Stir in enchilada sauce and salsa; set aside.

Place two tortillas, overlapping as necessary, in the bottom of greased 13x9x2 pan or baking dish. Cover with 1/3 of the meat mixture; top with 1 cup corn; sprinkle with enough cheese to lightly cover the layer. Repeat layers once, then top w/remaining tortillas, meat and cheese. Bake, uncovered, at 350 degrees F for 30 minutes.

Crockpot Refried Bean Soup

Tried this tonight with some trepidation. But we were totally blown out of the water by how good--and easy!--it was. I encourage everyone to give it a whirl.

Crockpot Smoky Refried Bean Soup
(Slightly adapted from A Year of Slow Cooking)
1 can of black beans
1 can of vegetarian refried beans
1 cup frozen corn
2 cups vegetable or chicken broth
1 cup diced tomatoes (if you use canned, drain them)
1 cup diced carrots
1 tsp. garlic (I used a generous helping of garlic powder)
1/4-1/2 tsp. cayenne pepper
1 tsp. oregano
1/2 tsp. black pepper
Heaping 1/2 tsp. salt

Put your crockpot on high and dump in the refried beans to start "melting." Rinse the black beans and add them to the pot.  Mix in the rest of the ingredients and stir a bit.  Cook on high 3-4 hours or Low for 6-8 hours. (I always cook on low...)

We ate this with tortilla chips and big glasses of water because its spicy!! And delicious.

Broccoli Chicken Rice Casserole

2 chicken breasts, cooked and cubed
3 cups frozen or fresh broccoli, cooked
3 cups rice
1 can cream of chicken soup
1 cup miracle whip dressing
1/2 cup milk
2 cups shredded cheddar cheese

Layer broccoli, rice, chicken in a 9x13 baking dish. Mix cream soup, miracle whip and milk together and pour over top. Sprinkle cheese on top. Bake at 350 for 30 minutes.

Strawberry Oatmeal Smoothie

1 cup ice
1/2 cup frozen strawberries
1/2 cup plain yogurt
1 frozen banana
1/2 cup old fashioned rolled oats
1 T sweetener (honey or sugar)
1 cup milk

Measure ice and strawberries and pour into the bottom of a blender. Add the remaining ingredients on top. Blend until completely smooth. Serve immediately.

Serves 2-4.

Pizza Rolls

These will rock your world!!  You can use any kind of bread, or pizza dough for these.  This is the recipe that I really like though:

Dough:
5 C Flour
2 Tbsp Yeast
2/3 C Sugar
1 C milk
1/2 C water
1 egg

Combine 2 cups of flour, the sugar, and the yeast in a bowl
Heat the milk and water for about 2 minutes
Drop the egg into the heated liquids
Add the liquids and egg to the dry mix and beat it for about 2 minutes, until it's smooth
Stir in the remaining 3 cups of flour (sometimes it takes more, sometimes less.  You don't want the dough to be sticky, but you don't want it to be too floury either . . . if that makes sense.)
Knead the dough, let it rise until it's about double in size

Pizza Rolls:
Ingredients:
Dough
A pack of provolone cheese slices
A pack of pepperoni

Split the dough in half, sometimes I split it into thirds. Roll it out into a big circle, just like you would for crescent rolls.  Cut the provolone cheese slices in half and lay them around the outer edge of the circle.  Place about 4 pepperoni's over the cheese.  I wish I had taken pictures of all of this, so it would make more sense . . . Now cut the dough into triangles, like you would for crescent rolls, and roll it tucking the edges around the cheese and pepperoni.  Place them on a baking sheet and let them rise again for about 15 minutes.  Then bake them for about 15 minutes at 350 degrees.

The pictures a little blurry, but here's my final product!  Hopefully my instructions about  stuffing and rolling them made sense!! I might have to make them again, just to take pictures! I don't think my husband would mind! ;)

We love dipping them in ranch dressing.  And, these can be adapted however you want!  Sometimes if I run out of pepperoni I'll use cheddar cheese and provolone.  I think once my roommates and I even tried Canadian bacon and pineapple.  We also tried mozzarella cheese instead of provolone once, but the flavor got a little lost.

Sugar Cookie Bars

These are perfect for any holiday gathering!  And my husband agrees they taste better than the average "cut out" sugar cookie. SHOUT OUT to Mer who made these first (for Halloween) and inspired me to make them for Valentine's. 

Sugar Cookie Bars
(from SkimpyPantry)

1 cup butter, room temperature (We did half margarine, half butter)
2 cups sugar
4 eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda

Cream butter and sugar together until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl add flour, salt, and baking soda; stir with a whisk to combine. Add to wet ingredients and mix just until combined.  Spread on a greased cookie sheet. Bake at 375 degrees for 12-15 minutes, until light golden brown or until a toothpick comes out clean. Cool completely and frost. It is also advised to add sprinkles. 


We frosted with my favorite buttercream frosting--not the frosting that Skimpy Pantry posted.  Here's the recipe!

Buttercream Frosting
1/2 cup margarine/butter
4-4 1/2 c. powdered sugar
3 Tbsp. milk
2 Tsp. vanilla
Food coloring (if desired)

Blend all ingredients together.  Add more powdered sugar until frosting reaches desired consistency.  Add food coloring at the end. 

No-bake Macaroni & Cheese

Waaaaaayyyy better than the boxed stuff. And I'm a boxed Mac & Cheese lover, so that's saying something.

Mac & Cheese
(Adapted from Skimpy Pantry)

8 ounces (2 cups) elbow noodles
1 10-ounce package frozen chopped broccoli OR California Mix vegetables
1 3/4 cups milk, divided
3 tablespoons flour
skimpy 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
pinch nutmeg
A shake or two of Parmesan Cheese
1 cup sharp Cheddar cheese, shredded
Optional: Diced ham

1) Bring a large pot of salted water to a boil. Cook pasta for 4 minutes. Add frozen veggies and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
2) Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering.
3) Whisk the remaining 1/4 cup milk, flour, garlic powder, salt, pepper and nutmeg in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes.
4) Remove from the heat and whisk in Cheeses until melted.
5) Drain the pasta and broccoli when tender and add to the cheese sauce. Stir until combined. (Add the ham in this step if you're making it a meat-lover's delight)

Enjoy!

Salsa Chicken in the Slow Cooker

Ingredients:
4 boneless, skinless chicken breasts
1 cup salsa
1 can cr. of mushroom soup
1 packet of taco seasoning
1/2 c. sour cream

Easy! Put the chicken in the slow cooker and sprinkle the taco seasoning over it (I only used half the packet). Then dump the salsa and cream of mushroom soup over it. Slow cooker it for 9 hours (or so...). When it's done, dump the sour cream in and stir it around. Serve over rice!

This is GOOD for a meal that's only about 180 calories! (okay that doesn't count the rice, which is a doozie)

Banana Snack

Here's something I found somewhere online as I have been on a healthy kick for about 3 hours. Dip banana slices in unsweetened cocoa and coconut. I just tried it and it was delish. There isn't nearly enough coconut used to make you overly fat. The only problem I had was that the coconut didn't want to stick to the bananas.

Parmesan Chicken

2 Boneless skinless chicken breasts
1/4 c. olive oil or butter
2 tsp. crushed garlic
1/4 c. bread crumbs (I liked the Italian seasoned ones)
1/4 c. grated Parmesan cheese

Heat the oil and garlic together so that the flavors blend. In a separate dish, combine bread crumbs and parmesan cheese. Cut the chicken breasts in half and dip them first in the oil, then the bread and cheese. Place in a shallow baking dish and cook at 425 for about 30-35 minutes.

This was SO easy and so quick! Not to mention SO good! We ate it with rice, but I bet it would be even better with mashed potatoes.

Funny story... it looks like Sarah already added a recipe exactly like this except italian dressing instead of oil and garlic. So... I bet hers tastes even better. That's why we're BFF!

Quick & Easy White Chicken Chili

This is one of those meals that you can mix up in about 30 minutes--at least if you have everything on hand!

White Chicken Chili
(Adapted from This Blog)

1 16 oz. jar salsa (we used salsa verde!)
1 16 oz container sour cream (low fat or fat-free is fine)
4 oz shredded cheese
1 can great northern white beans, rinsed and drained
2 cups chopped cooked chicken
1/2 Tbsp. Southwestern seasoning
Lots of pepper, to taste
Garlic & Onion powders, to taste

Dump all the ingredients into a pot.  Heat over medium until warmed through.

Serve with cornbread (super yummy!) or tortilla chips.

Poppy Seed Chicken

Boil (or bake) 6 chicken breasts
Dice in 9x13 pan

Heat:
Mix 2 cans cream of chicken soup and 12 oz. sour cream
1 cup butter

Mix with chicken in the pan
Top with:
1 Tbsp poppy seed
1/2 box crackers
1/2 cup butter

German Pancakes

Or if you prefer, Magic pancakes . . . I've heard it both ways!

6 eggs
1 cup milk
1 cup flour
1/2 cup sugar
1 tsp vanilla
1/2 tsp salt
1 cube butter

Melt the butter in an 11x13 pan in the oven at 350 degrees
Mix everything else for 1 minute with an electric mixer
Pour the mixture over the melted butter and bake for 15 minutes

Chili and Cornbread

I am telling you, this chili is my favorite food. I can't get enough of it and neither can Micah.

Angela's Chili
1 can of Nalley's vegetarian chili (I had to use Hormel brand today and wasn't too pleased)
1/4 pound ground beef
2 tomatoes
1/4 onion
1 bushel of cilantro
1 or 2 limes

All those measurements are just guesses. I usually make about twice that much just so we can have leftovers. Chop the tomatoes, onions and cilantro and put them in a saucepan. Heat for a few minutes so the flavors meld together. Then add the canned chili and ground beef (that you have already cooked separately). Warm it all up and chow down! At the end, squeeze lime in it until it tastes as delicious as you want it to (I think the limes and cilantro are the secret to how great this tastes)

Grandma Mary's Cornbread
Beat together:
2 eggs
1/3 c. sugar
3/4 c. milk
1/3 c. oil

Add
1 1/3 c. flour
1/2 tsp. salt
2/3 c. cornmeal
2 tsp baking powder

Bake on 400 for 20 minutes!

I like to put the cornbread directly in my chili, but to each his own :)

*For those of you who say you don't like tomatoes or onions (ahem...Sarah...), just try this anyway. The onions are not crunchy, the tomatoes don't stand out, it's just GOOD FOOD.

Waffle Iron Brownies

These are delectable and definitely bring all the boys to the yard. Though...that's not really an attractive thing anymore.  In truth, make these treats and your hubby/friends/family/ward members/coworkers--will love you.  Share with me and I'll love you more.

Waffle Iron Brownies
1. Melt 1 square of margarine (usually in the microwave)
2. Add 7 Tbsp. cocoa and 4 beaten eggs.
3. Stir in 1 1/2 c. sugar, 2 c. flour, 1/2 tsp. salt, and 1 tsp. vanilla (batter will be THICK!)
4. Drop by teaspoonfuls on a medium hot waffle iron. Cook for just about one minute.
5. After they cool, frost with buttercream or chocolate frosting.  Sprinkles are a must.
6. Enjoy!

Oriental Meatballs

2 pkg. Ramen Noodles

Sauce:
2 tsp. cornstarch or flour
1 tsp. soy sauce
1 tsp. vinegar
1/8-1/4 tsp. crushed red pepper
1 c. cold water
Ramen seasoning mix

Vegetables:
2 Tbs cooking oil (I used olive oil... and a lot more than 2 Tbs.)
4 c. cut broccoli or carrot, cauliflower, broccoli mix

Meatballs:
1/2 lb. hamburger
1/2 lb. ground sausage
1 egg
1/4 c. milk
2 slices oft bread broken in pieces
1/2 tsp. Worcestershire sauce
1 tsp. parsley flakes
1/2 tsp. onion salt
1/4 tsp. garlic salt

Cook the ramen noodles separately and put aside. Mix all the meatball goo together with your hands and form 1 inch balls. Cook over medium heat in a large covered skillet approx 8 minutes. Turn the meatballs over and cook another 10 minutes. (I don't have a skillet with a lid! My meatballs required a lot more turning and less than medium heat. Watch out for them being burned to a crisp.)

In a separate pan, stir fry the vegetables for a about 5 minutes. Then add the meatballs, noodles and sauce.

Now for the sauce, I think someone needs to venture out and figure out a better way for this. The recipe from cooks.com said to just mix it all together, but I think it was making assumptions about my sauce making skills (and meatball making skills for that matter) Basically I put it all together and poured it in the stir fry mix and it turned out fine, but I feel like that was dumb luck.

Start to finish this took about an hour to make.

Micah loved this. Next time I might just not use sausage and do all beef instead cause I'm not a big sausage fan. Also, it doesn't taste as "Oriental" as I was thinking it would. But don't get me wrong- it was yummers!

A Yummy Winter Meal!

Can we do that? Here's a meal we had last night--consisting of TWO recipes. And they were both delicious, delightful, and will be seeing the light of another day around here. Often.

Plant Sale Soup
(From Skimpy Pantry)

1/2 pound ground beef/turkey
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon black pepper
2 celery stalks, diced
2 carrots, diced
1 (15 ounces) can diced tomatoes
1 (15 ounces) can red beans, drained and rinsed
1 (15 ounces) can tomato sauce
4 cups beef broth 
2 cups chopped cabbage (this is about a quarter of a head of cabbage)
1/2 cup small pasta, like macaroni

1) Brown meat in large, heavy pot. Drain fat. Add onion and garlic.  Cook until onions are soft.  Add parsley, dried herbs, salt and pepper; cook for 2-3 minutes. 
2) Add remaining ingredients except cabbage and macaroni. Bring to a boil, lower heat, cover and simmer for about 20 minutes.
3) Add cabbage and macaroni. Return to a boil and simmer until vegetables are tender and pasta cooked, about 12 minutes. 


And on the side, you should serve Irish Soda Bread. It will make your husband very, very happy.


Irish Soda Bread
(From Joy in My Kitchen)

3 3/4 C wheat flour (Or use a mix. Or all white. Whatevs)
1 1/2 tsp. baking soda
1 tsp. salt
2 C buttermilk**

**Make buttermilk by putting 1 Tbsp. of white vinegar OR lemon juice in a 1 cup measurer. Fill the rest to the top with milk and let sit for 5 minutes.

Blend together the dry ingredients in a large bowl.  Then pour in the buttermilk and mix with a spatula.  Dough will be very sticky.  Continue to add more flour and move to kneading it on a floured surface. Shape the dough into a large ball, and cut an "X" into the top with a knife.  Let it sit for 5-10 minutes.  Then bake for 50 minutes in a 375 degree oven.  Cool before serving.  And to note--an electric knife comes in real handy for cutting this baby. Its dense and delicious! We like it with butter and honey. 

Cornflake Scotcharoos

I hate that I had to buy a whole box of cornflakes for one meal, but it turned out to be lucky, because I found this recipe to use a little more! This is a very easy, very messy, use 4 different bowls with sticky stuff all over but SO worth it kind of treat.

1 cups Corn Syrup
2 cups Sugar
2 cups peanut butter
5 cups cornflakes (in my usual life I use rice krispies)

In a saucepan combine the sugar and corn syrup. Stir together on medium heat until its just about boiling. Take it off the heat and stir in the peanut butter. Add this mixture to the bowl of cornflakes and stir stir stir.

Put the whole thing in a 9x13 pan and let it cool. I melted chocolate chips and spread it over, but it made it super ugly.

*I also didn't have enough corn syrup, so I kind of just made up the amounts and put it in an 8x8 pan instead. You really can't go wrong with this stuff.

This makes for a great Saturday night treat that transfers easily into Sunday morning breakfast!

Cream Cheese Chocolate Chip Cookies

6 oz cream cheese
3/4 cup butter, melted and cooled slightly
1 cup packed brown sugar
1/2 cup white sugar
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
2 1/4 cup flour
1 1/2 cups milk chocolate chips

Preheat oven to 350 degrees. Cream together cream cheese, butter, brown sugar and white sugar until light and fluffy. Mix in vanilla. Add the dry ingredients and mix until mostly incorporated. Add chocolate chips and mix until combined.

Drop by spoonful onto greased baking sheets, 2 inches apart. Bake for 12-14 minutes until edges are slightly brown. Cool a few minutes on baking sheet before transferring to wire rack to cool completely.

Makes about 3 dozen.

Pumpkin Cheddar Mac & Cheese

16 oz whole wheat or whole grain pasta, penne or rigatoni
4 T butter
3 rounded T flour
1 C chicken stock
2 T honey or maple syrup
2 C whole milk
1/2 t allspice (or couple pinches of ground cloves)
1 t ground mustard
pinch cayenne pepper
Nutmeg, to taste
Salt and pepper, to taste
1 can pumpkin puree (15 oz)
2 1/2 C shredded sharp cheddar cheese
Paprika

Bring a large pot of water to a boil. Salt it and cook pasta to al dente. Drain and set aside.

Pre-heat the broiler.

Melt the butter in a medium size saucepan over medium heat. Whisk in the flour. Cook for 1 minute, then raise the heat a bit and add the chicken stock. Whisk in the honey/syrup and milk. Season with cloves/allspice, mustard, cayenne, a little nutmeg and some salt and pepper. Thicken a couple of minutes .

Whisk in pumpkin puree, then stir in about 2 cups shredded sharp cheddar cheese until melted. Combine the pasta with the sauce and arrange in a 9x13 casserole dish. Sprinkle with the remaining cheese and a light dusting of paprika. Broil to brown and bubbly.

(from Rachel Ray)

Dilly Corn

1 cup water
1 t beef bouillon granules
1 bag frozen corn
3 t dill weed
1 t garlic powder

In small saucepan, bring water and bouillon to a boil. Stir in remaining three ingredients. Return to a boil. Reduce heat; cover and simmer for 3-4 minutes or until corn is tender. Drain and serve.

Dorm-Ready Tortilla Pie

This is a simplified version of the recipe Sarah posted earlier!  I'm eager to try her version. This is one I have made for years that is just...uber-easy. We call it Burrito Casserole because we think it tastes just like a Taco Bell burrito.

Dorm-Ready Tortilla Pie (Burrito Casserole)
1 can refried beans
1/2-3/4 a 16 oz. jar of salsa
5 flour tortillas
One medium onion chopped
Grated cheddar--as much or as little as you'd like!

Mix together the refried beans and chopped onion in a pot on the stovetop.  Heat just enough to make the beans more manageable since you'll be spreading them.  In a greased 9-inch pie plate, lay one flour tortilla and cover with 1/3 cup of the bean mixture and top it with a couple heaping spoonfuls of salsa.  Add another tortilla, cover with 1/3 cup of the bean mixture and top it with a handful or two of grated cheese.  Repeat the layers each one more time and top with a final tortilla.  Cover the last tortilla with any remaining bean mixture you may have (not a problem if its all gone!), LOTS of salsa, and LOTS of cheese. Bake for 25-30 minutes at 375 degrees.  Serve with sour cream if you like that sort of thing.

Calico Beans

1 lb ground beef
1 medium onion, chopped
1/2 lb bacon
3/4 C brown sugar
1/2 C ketchup
1/4 C vinegar
1/4 t dry mustard
1/4 t garlic salt
1 can each black beans, northwestern white beans, kidney beans and pork & beans

Brown ground beef with bacon and onions. Transfer to slow cooker. Stir in remaining ingredients. Cook on Low for 8 hours.

ButterDips!

These are luscious.  And you will want to eat FAR more than are good for you.  Just a warning ahead of time.

ButterDip Biscuits
1/4 c. butter/margarine
1 1/4 c. flour
2 tsp. sugar
2 tsp. baking powder
1/2-1tsp. salt
2/3 c. milk

Heat oven to 450 degrees. Cut the butter into 4 equal pieces and place them in a 9-inch square baking dish. Put dish in the oven to melt the butter--about 5 minutes.  (Remove when the butter is melted) Meanwhile, combine the dry ingredients and then stir in the milk quickly until a loose dough forms.  It will be sticky, but add more flour if needed so you can at least handle it.  Use a floured board to roll the dough out. Cut it into 12 pieces. Dip each piece in the melted butter (cover both sides with buttery goodness!) and then lay them in the pan. The last few will take some finagling to get in there, but you can do it!  Bake for 13-15 minutes, until golden brown.  Break apart and enjoy.

Easy Pancake Recipe

This may prove to be a laughable post to others, but I was raised on pancakes made from a box.  And now that I've grown up I'm glad my pancakes have grown up with me. This is an easy and super tasty recipe!

PANCAKES
1 c. flour (I like to use half whole wheat, half white)
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. milk
1 egg
1-2 Tbsp. oil

Preheat your griddle.  Combine all the dry ingredients in a bowl.  After mixing, make a well in the center.  Add your milk, egg and oil into the center and blend until well mixed. NOT with a hand mixer. Use a fork/whisk. There should be a few small lumps!  Pour about 1/4 cup on to a hot griddle...and you know the rest.

Makes 8-10 pancakes.

Favorite Hamburger Casserole

1 lb ground turkey (you can also use beef, I just prefer turkey)
1/2 onion chopped (or 2 T dry minced onion)
1 t. chili powder
1/2 t. cumin
1 t. oregano
1 t. salt
1 can tomato soup
9 oz. egg noodles
grated cheese

Brown ground turkey with onion. Add tomato soup and 1 can water. Add seasonings and simmer 15 minutes. Cook noodles according to package directions. Arrange in greased 9x13 casserole dish: half of noodles, half of beef mixture and cheese. Repeat layers once. Bake at 350 degrees, covered, for 25 minutes.

Chicken Sausage Jambalaya

This is probably Sky's favorite thing I've made since we've been married. And, in fact, it might be MY favorite thing I've whipped up since we've been married!!

Chicken Sausage Jambalaya
(adapted from Mel's Kitchen Cafe)

4 smoked sausages (the kind you might cook over the camp fire?), cut into 1/4-inch slices
2 chicken breasts (I used leftovers from a crockpot dish)
2 tablespoons flour
2 tablespoons butter
1 large yellow onion, chopped
2 cloves garlic, finely minced (I used garlic powder!)
3 ribs celery, chopped
1 medium bell pepper (red or green), chopped
1 teaspoon dried basil
1/4 teaspoon Creole or Cajun seasoning (I made my own using this recipe)
1 can diced tomatoes (I like using those with chipotle or diced chilies)
1/2 teaspoon sugar
1 1/2 cups low-sodium chicken broth
2 cups hot, steamed rice

In a 4-6 quart pot, cook sausage and poultry over medium heat. Drain the grease (if necessary), scrape the meat onto a plate and set aside. Melt the butter in the same pot. Stir in the flour and cook over medium heat, stirring constantly, for one minute. Add the vegetables, garlic, basil and Cajun seasoning, and the tomatoes and sugar. Stir well. Simmer the mixture over low or medium-low heat for 15 to 20 minutes, stirring occasionally, until the vegetables are mostly tender (they’ll continue to cook a few minutes longer in the next step). Add the sausage and chicken back to the pot, and cook 10 minutes, stirring occasionally. Add the chicken broth and simmer 5 minutes longer. Stir in the hot, steamed rice until you achieve your desired consistency.

Serve in bowls with cornbread on the side and you're set for one fine Southern-style meal!

Chicken Italian Dressing Bake

1/2 c. Italian seasoned bread crumbs

1/4 c. grated Parmesan cheese

1/8 tsp. salt

4 chicken breast halves, skinned and boned

1/4 c. commercial Italian salad dressing

Vegetable cooking spray

Combine bread crumbs, cheese, and salt in a plastic bag; shake to mix. Dip chicken in   salad dressing. Place one piece of chicken in bag, and shake to coat. Repeat procedure with remaining chicken. Place in a lightly greased pan. Bake at 400 degrees for 15 minutes. Spray chicken with cooking spray, and bake an additional 5 to 10 minutes or until done. Yield 4 servings.

Red Lobster Cheddar Garlic Biscuits

Ingredients:

 2 ½ cups Bisquick baking mix

 ¾ cup cold whole milk

 4 tablespoons cold butter (1/2 stick)

 ¼ teaspoon garlic powder

 1 heaping cup grated cheddar cheese

Brush on Top:

 2 tablespoons butter, melted

 ¼ teaspoon dried parsley flakes

 ½ teaspoon garlic powder

 pinch salt

Directions:

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Mom Richards' Taco Soup

1/2 lb. Ground beef
2 cans black beans
1 can dark kidney beans
1 can light kidney beans
1 can garbanzo beans
1 can of whole corn
1 can crushed tomato
1 can of diced green chilies (they are small)
1/2 onion
1 packet of ranch dressing mix
1 packet of taco seasoning
1 tsp. cocoa

Brown the beef and heat it all up!
We enjoyed it with tortilla chips and sour cream! And cheese!

Side note: The new? Tostitos roasted garlic and black bean tortilla chips are SO yummy.

Vegetarian Tortilla Pie (Mexican Casserole)

Tasty, healthy, and easy, what more could you ask for?!

1 jar (11 to 12 Ounces) medium-hot salsa

1 can (8 ounces) no-salt-added tomato sauce

1 can (15 to 16 ounces) no-salt-added black beans, rinsed and drained

1 can (14 ¼ ounces) no-salt-added whole-kernel corn, drained

½ cup packed fresh cilantro leaves

4 (10-inch) low-fat flour tortillas

6 ounces shredded reduced-fat monterey jack cheese (1 ½ cups)

Reduced-fat sour cream (optional)

1. Preheat oven to 500 degrees F. Spray 15 ½ by 10 ½ jelly-roll pan with nonstick cooking spray.
2. In a small bowl, mix salsa and tomato sauce. In medium bowl, mix black beans, corn, and cilantro.
3. Place 1 tortilla in jelly-roll pan. Spread one-third of salsa mixture over tortilla. Top with one-third of bean mixture and one third of cheese. Repeat layering two more times, ending with last tortilla. Bake pie until cheese melts and filling is hot. 10 to 12 minutes. Serve with sour cream, if you like. 

I also like to eat tortilla chips with this one, it adds an extra crunch!

Seafood Pasta Salad

I'm putting this one on because I have it memorized and I love it and I need to try a post because blogger is being very frustrating.

1 bag of corkscrew pasta
1/2 lb. salad shrimp (regular will work too but be kinda big)
1/2 lb. imitation crab
1 small head of broccoli
1/2 small red onion
A few carrots
Practically a whole regular jar of mayonnaise (if you get the Lite version it is not good!)
Salt and pepper to taste

Chop of the crab or break it into small pieces with your hands. Chop the onion, broccoli and carrots. Run water over the shrimp so it's clean.

Cook the pasta to aldente (usually about 6-8 minutes, look on the bag). For the last two minutes of the cooking, add the broccoli so that it will cook a little. When you strain the pasta, run cold water over it for a couple minutes so that it does not continue to cook.

Add it all together in a BIG bowl. Then start adding mayo until it's nice and covered. Add salt and pepper to taste. If you are making the pasta for later, you probably want to add more mayo than you'd think is necessary because it soaks in.