2 cups sugar
1/2 pound margarine
1 can evaporated milk
4 cups sugar
1/2 TBS vanilla
2 cups chopped walnuts
Caramelize 2 cups sugar.
Add margarine and melt quickly. (Slice cubes to melt faster.)
As soon as margarine is melted and stirred in, slowly add canned milk. Stir completely.
Stir in 4 cups sugar. Make sure sugar is dissolved completely or candy will crystalize.
Cook to soft ball stage. (240 degrees)
Remove thermometer and let sit for 30 minutes. Don't disturb the candy while it cools.
After 30 minutes beat candy until it loses it's sheen. Incorporate as much air as possible.
When candy is no longer shiny, add vanilla and nuts. Mix and put into a buttered 9 x 13 pan.
Friday, December 20, 2013
Monday, December 16, 2013
Banana Bread Cookies
1 very ripe banana
3/4 white sugar (brown sugar if you have it)
1/4 cup unsalted butter, softened
1 large egg
1 tsp vanilla
1 1/4 cups of whole wheat flour
2 cups quick cooking oats
1 tsp baking soda
1/2 tsp salt
3/4 cup milk chocolate chips
3/4 pecan pieces
Preheat the oven to 350 degrees.
Combine the banana, sugar, butter, egg, and vanilla in a large bowl; beat with a mixer at medium speed until mixed thoroughly.
Mix the salt, baking soda, flour and oats together. Add the oat mixture, chocolate chips, and pecan pieces to the banana mixture and mix well with a spoon.
Drop cookie dough on the baking sheet covered with a silpat mat 2 inches apart. Bake for 15-18 minutes or until golden brown. Cool on racks then serve.
3/4 white sugar (brown sugar if you have it)
1/4 cup unsalted butter, softened
1 large egg
1 tsp vanilla
1 1/4 cups of whole wheat flour
2 cups quick cooking oats
1 tsp baking soda
1/2 tsp salt
3/4 cup milk chocolate chips
3/4 pecan pieces
Preheat the oven to 350 degrees.
Combine the banana, sugar, butter, egg, and vanilla in a large bowl; beat with a mixer at medium speed until mixed thoroughly.
Mix the salt, baking soda, flour and oats together. Add the oat mixture, chocolate chips, and pecan pieces to the banana mixture and mix well with a spoon.
Drop cookie dough on the baking sheet covered with a silpat mat 2 inches apart. Bake for 15-18 minutes or until golden brown. Cool on racks then serve.
Peach Crunch Cake
1 large can sliced peaches in heavy syrup
(or 2 small cans)
1 box yellow cake mix
1 cube butter
brown sugar
chopped nuts
*Dump peaches into 9 x 13 pan, juice and all. Cut peaches into bite-sized pieces. Cover with cake mix. Cut butter into small pieces and place on top of cake mix. Add a layer of brown sugar. Sprinkle with nuts. Bake at 350 degrees for about 40 minutes.
Spaghetti Carbonara
-1 lb. spaghetti
-1/2 large onion, diced
-1/2 pound turkey bacon (or the real thing), diced
-5 eggs
-1/4 cup milk
-1/4 cup parmesan
-1 tsp freshly ground black pepper
-olive oil
Bring a big pot of salted water to a boil on the stove. (Use about 2 Tbs. salt - this is the secret to flavorful Italian pasta!)
While waiting for the water to boil, heat 1 Tbs. oil in a large skillet over medium heat. Add the turkey bacon and cook until it is nearly crispy, stirring every few minutes. (If using real bacon you don't need to use oil and may actually need to drain some of the grease before the next step.) Then add the diced onion and continue cooking until the bacon is crispy and the onion is translucent.
In a small bowl whisk together eggs, milk, parmesan and black pepper until well blended. Set aside.
Once the pasta water is ready, add the spaghetti and cook according to package instructions until it is al dente. (Usually about 9-11 minutes.)
When the pasta is ready, carefully and quickly drain out the pasta water, and return pasta to the hot pot immediately. Then, while stirring the pasta with one hand, use the other to pour the egg mixture into the pasta and continue to toss until the egg mixture is cooked into the pasta. (You may see a few tiny clumps, but in general the eggs will just coat the individual pieces almost like a sauce.
Finally, add the bacon and onion mixture and toss until well mixed.
Chocolate Chip Shortbread
3/4 pound butter, softened (I used margarine and they turned out just fine.)
1 cup sugar, plus extra for sprinkling (I didn't sprinkle because the recipe never says to.)
1 tsp vanilla
3 1/2 cups flour
3/4 tsp salt
12 oz bag mini chocolate chips (I thought this was a lot of chocolate and would probably use less next time.)
Pre-heat oven to 350
In a bowl combine butter and sugar and mix until combined and creamy. Mix in vanilla. In a separate bowl combine flour and salt. Add to butter mixture. Mix on low speed until the mixture begins to come together. (I was using a hand mixer and actually had to do this last part with my hands because it wasn't sticking together.) Add the chocolate chips until just mixed in. Roll into a log about 2 inches in diameter. Wrap in parchment paper and refrigerate until firm.
Cut the log into 1/4 inch cookies and place on a parchment covered baking sheet. (I didn't use parchment and they didn't stick at all. Also, they don't expand at all so you can get quite a few on each baking sheet.) Bake for 11-13 minutes, until edges begin to brown. Cool to room temperature. (Seriously, don't try and eat them hot. They're soft and totally un-shortbread-like.)
Lemon Squares
Prep Time: 15 minutes plus baking time
Preheat To: 350ยบ F
Serving: 9 3" squares or 18 smaller bars
Ingredients:
1 cup quick oats, uncooked
1 cup flour
1/2 cup flaked coconut
1/2 cup coarsely chopped walnuts
1/2 cup firmly-packed light brown sugar
1 tsp baking powder
1/2 cup butter, melted
1 can sweetened condensed milk
1/2 cup lemon juice
Preparation:
1. Combine oats, flour, coconut, nuts, sugar, baking powder, and butter until crumbly. Pat ½ of crumb mixture evenly on bottom of 9x9" parchment paper-lined baking pan. Reserve other half.
2. In medium bowl, combine Eagle Brand and lemon juice. Pour Eagle Brand mixture onto crumb layer. Sprinkle remaining crumb mixture on top.
3. Bake in preheated 350°F oven 25 to 30 minutes. Cool thoroughly and cut into squares.
Fruity Goo Bread
1 package of ready-made cinnamon rolls with icing (8 or 9 rolls)
20 oz can of fruit pie filling (cherry is really good)
1/4 cup butter softened
1/2 cup flour
1/2 cup brown sugar
1 cup chopped pecans (optional)
Place the cinnamon rolls in a greased 9 x 13 pan. Spread the pie filling evenly over and between the rolls. Mix together butter, flour, brown sugar and pecans and sprinkle on top. Bake at 350 degrees for 45 - 50 minutes and top with cinnamon roll icing while still warm.
20 oz can of fruit pie filling (cherry is really good)
1/4 cup butter softened
1/2 cup flour
1/2 cup brown sugar
1 cup chopped pecans (optional)
Place the cinnamon rolls in a greased 9 x 13 pan. Spread the pie filling evenly over and between the rolls. Mix together butter, flour, brown sugar and pecans and sprinkle on top. Bake at 350 degrees for 45 - 50 minutes and top with cinnamon roll icing while still warm.
Banana Bread
1 c. sugar
1/3 c. margarine or butter, softened
2 eggs
1 1/2 c. mashed ripe bananas, 3 to 4 medium
1/3 c. water
1 2/3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. chopped nuts
Heat oven to 350 degrees. Grease the bottom only of a loaf pan. Mix sugar and margarine together. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool in pan for 5 minutes. Loosen sides of loaf from pan and remove. Cool completely before slicing or bagging.
1/3 c. margarine or butter, softened
2 eggs
1 1/2 c. mashed ripe bananas, 3 to 4 medium
1/3 c. water
1 2/3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. chopped nuts
Heat oven to 350 degrees. Grease the bottom only of a loaf pan. Mix sugar and margarine together. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool in pan for 5 minutes. Loosen sides of loaf from pan and remove. Cool completely before slicing or bagging.
Carmel Sauce
1 cup light Karo syrup
2 cups brown sugar
Boil for 3 minutes. Add
1 cube of butter
Stir until melted. Remove from heat and add
1 can sweetened condensed milk
1 teaspoon vanilla.
2 cups brown sugar
Boil for 3 minutes. Add
1 cube of butter
Stir until melted. Remove from heat and add
1 can sweetened condensed milk
1 teaspoon vanilla.
Fancy Bundt Cake
1 pkg yellow cake mix
1 pkg instant vanilla pudding
¾ cup vegetable oil
1 tsp vanilla
¾ cup water
1 tsp butter flavoring
4 eggs
¼ cup butter
1/3 cup chopped walnuts (optional)
¼ cup sugar
2 tsp cinnamon
Glaze:
2 cups powdered sugar
4 tbl milk
1 tsp vanilla
1 tsp butter flavoring
Combine cake mix, pudding, oil, vanilla, water and butter flavoring. Add eggs one at a time, beating after each egg. Beat for an additional 6 minutes. (very important!)
Grease bundt pan with ¼ cup butter. Sprinkle nuts in the bottom of the pan. Mix cinnamon and sugar and layer in the pan with cake batter.
1 pkg instant vanilla pudding
¾ cup vegetable oil
1 tsp vanilla
¾ cup water
1 tsp butter flavoring
4 eggs
¼ cup butter
1/3 cup chopped walnuts (optional)
¼ cup sugar
2 tsp cinnamon
Glaze:
2 cups powdered sugar
4 tbl milk
1 tsp vanilla
1 tsp butter flavoring
Combine cake mix, pudding, oil, vanilla, water and butter flavoring. Add eggs one at a time, beating after each egg. Beat for an additional 6 minutes. (very important!)
Grease bundt pan with ¼ cup butter. Sprinkle nuts in the bottom of the pan. Mix cinnamon and sugar and layer in the pan with cake batter.
Bake at 350 for 40-60 minutes or until an inserted toothpick comes out clean. Turn onto a plate and glaze while still warm.
Low fat lemonade cheesecake
8 oz block fat free cream cheese
¼ cup fat free milk
1 tsp Crystal Light lemonade mix
8 oz tub fat free whipped cream
Whip cream cheese until creamy. Add milk and Crystal Light and blend until smooth. Fold in whipped cream and refrigerate or freeze. Can also be served in a graham cracker pie crust.
¼ cup fat free milk
1 tsp Crystal Light lemonade mix
8 oz tub fat free whipped cream
Whip cream cheese until creamy. Add milk and Crystal Light and blend until smooth. Fold in whipped cream and refrigerate or freeze. Can also be served in a graham cracker pie crust.
Pretzel Jell-O Cake
Crust:
2 c. crushed pretzels (sticks)
3/4 c. melted butter
3 tbsp. sugar
Mix together - press into 9 x 13 inch pan or dish. Bake at 400° for 8 minutes. Let cool completely.
Next layer:
1 (8 oz.) pkg. softened cream cheese
1 small Cool Whip
1 c. sugar
Beat together cream cheese and sugar. Then beat in Cool Whip. Spread over pretzel crust.
2 cups boiling water and 1 cup cold water
20 oz. frozen or fresh strawberries
1 lg. pkg. strawberry Jello
Mix together Jell-O with 2 cups boiling water until dissolved. Add strawberries and cold water (I add the strawberries when they are still a little frozen, this helps the Jell-O set faster) let set in refrigerator for 10 minutes. Then add Jell-O over the top. Chill until set, best if you let sit over night before serving. This could also easily be done with Raspberry Jell-O and raspberries.
**A couple of things I have learned from trial and error on this recipe are.
1. Make sure your crust is completely cooled and even a little chilled before adding your cream cheese layer. Because if you don't it's almost impossible to spread with out picking up the pretzels too!
2. Make a good barrier with the cream cheese layer, make sure not to leave any holes where the Jell-O could leak through. It will make your pretzels soggy.
2 c. crushed pretzels (sticks)
3/4 c. melted butter
3 tbsp. sugar
Mix together - press into 9 x 13 inch pan or dish. Bake at 400° for 8 minutes. Let cool completely.
Next layer:
1 (8 oz.) pkg. softened cream cheese
1 small Cool Whip
1 c. sugar
Beat together cream cheese and sugar. Then beat in Cool Whip. Spread over pretzel crust.
2 cups boiling water and 1 cup cold water
20 oz. frozen or fresh strawberries
1 lg. pkg. strawberry Jello
Mix together Jell-O with 2 cups boiling water until dissolved. Add strawberries and cold water (I add the strawberries when they are still a little frozen, this helps the Jell-O set faster) let set in refrigerator for 10 minutes. Then add Jell-O over the top. Chill until set, best if you let sit over night before serving. This could also easily be done with Raspberry Jell-O and raspberries.
**A couple of things I have learned from trial and error on this recipe are.
1. Make sure your crust is completely cooled and even a little chilled before adding your cream cheese layer. Because if you don't it's almost impossible to spread with out picking up the pretzels too!
2. Make a good barrier with the cream cheese layer, make sure not to leave any holes where the Jell-O could leak through. It will make your pretzels soggy.
Snicker Salad
6 regular size Snickers candy bars (frozen)
16 oz whipped cream (thawed)
5-6 Granny Smith apples
Chop apples and Snickers into bite-sized pieces. Add whipped cream and mix until covered. Refrigerate until serving.
16 oz whipped cream (thawed)
5-6 Granny Smith apples
Chop apples and Snickers into bite-sized pieces. Add whipped cream and mix until covered. Refrigerate until serving.
Meat Loaf
1 envelope onion soup mix
2 lbs ground beef
¾ cup crushed crackers
2 eggs
¾ cup water
1/3 cup ketchup
1. Preheat oven to 350. In a large bowl, combine all ingredients
2. In a 13 x 9 inch pan, shape into loaf.
3. Bake 1 hour or until done. Let stand 10 minutes.
2 lbs ground beef
¾ cup crushed crackers
2 eggs
¾ cup water
1/3 cup ketchup
1. Preheat oven to 350. In a large bowl, combine all ingredients
2. In a 13 x 9 inch pan, shape into loaf.
3. Bake 1 hour or until done. Let stand 10 minutes.
Chicken Santa Fe
One 15 ounce can black beans, rinsed and drained
One small bag frozen sweet corn (or 2 cans, rinsed and drained)
1 cup bottled chunky salsa
6 skinless chicken thighs (or 6 skinless chicken breasts- see tips below)
One 8 ounce package cream cheese (low fat is fine), cut into chunks
1 cup shredded cheddar
1. In a slow cooker, mix beans, corn and 1/2 cup salsa. Top with chicken and pour remaining salsa over the chicken. Cover and cook on HIGH for 3 hours, or until chicken is tender and cooked throughout.
2. Remove chicken to a cutting board and cut into bite-sized pieces. Return chicken to slow cooker along with cream cheese. Stir and let cream cheese melt into the mixture to create a creamy sauce.
3. For serving: You can serve the chicken & sauce over rice with a sprinkle of cheddar cheese on top. Or you can serve these as tacos with cheese and a couple of taco fixings such as lettuce and tomato.
Serves: 4 to 6
One small bag frozen sweet corn (or 2 cans, rinsed and drained)
1 cup bottled chunky salsa
6 skinless chicken thighs (or 6 skinless chicken breasts- see tips below)
One 8 ounce package cream cheese (low fat is fine), cut into chunks
1 cup shredded cheddar
1. In a slow cooker, mix beans, corn and 1/2 cup salsa. Top with chicken and pour remaining salsa over the chicken. Cover and cook on HIGH for 3 hours, or until chicken is tender and cooked throughout.
2. Remove chicken to a cutting board and cut into bite-sized pieces. Return chicken to slow cooker along with cream cheese. Stir and let cream cheese melt into the mixture to create a creamy sauce.
3. For serving: You can serve the chicken & sauce over rice with a sprinkle of cheddar cheese on top. Or you can serve these as tacos with cheese and a couple of taco fixings such as lettuce and tomato.
Serves: 4 to 6
Banana Breeze Pie
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
1 8 oz block of cream cheese
1 ripe banana
1 graham cracker crust
Slice banana and mix with lemon juice to prevent browning. Set aside. Combine sweetened condensed milk, cream cheese and vanilla. Mix well. Add in lemon juice/banana mixture and stir. Pour into pie crust and chill until serving.
1/3 cup lemon juice
1 tsp vanilla
1 8 oz block of cream cheese
1 ripe banana
1 graham cracker crust
Slice banana and mix with lemon juice to prevent browning. Set aside. Combine sweetened condensed milk, cream cheese and vanilla. Mix well. Add in lemon juice/banana mixture and stir. Pour into pie crust and chill until serving.
Salsa
2 large cans diced tomatoes
2 cans diced chilies
2-3 bunches green onion (chop)
4 cloves garlic (crush or dice)
1 bunch cilantro (Remove stems and chop)
1 Tbl crushed red pepper
1 tbl sugar
1-2 tsp chili powder
juice of 1 lime
Combine all ingredients and let stand for 30 minutes before serving.
2 cans diced chilies
2-3 bunches green onion (chop)
4 cloves garlic (crush or dice)
1 bunch cilantro (Remove stems and chop)
1 Tbl crushed red pepper
1 tbl sugar
1-2 tsp chili powder
juice of 1 lime
Combine all ingredients and let stand for 30 minutes before serving.
BBQ Chicken Salad
Chicken
Tomatoes
Black Beans
Corn
Black Olives
Tortilla Strips (or crunched up chips)
Red Onions
Mixed Greens
Ranch Dressing
BBQ Sauce
Tomatoes
Black Beans
Corn
Black Olives
Tortilla Strips (or crunched up chips)
Red Onions
Mixed Greens
Ranch Dressing
BBQ Sauce
White Bean Chili
3 cans of Great Northern Beans
1 medium jar of medium or hot salsa
1/2 t. Ground Cumin
1/2 t. Chili Powder
1 salsa jar of milk (after you dump in the salsa, use the jar to measure the milk!)
3 Chicken Breasts
1 lb. Monterey Jack Cheese
Mix beans, salsa, milk, cumin, & chili powder in a large saucepan - bring to a boil. In a pot, boil chicken til fully cooked then chop into bite size pieces, or shred it. Add the chicken to the mixture and then add MOST of your cheese. Save a little to top your chili with!
When I made mine I used Medium Pace Picante sauce and I used the middle size they offer (not the chunky kind). I also doubled everything except the salsa and the milk!
1 medium jar of medium or hot salsa
1/2 t. Ground Cumin
1/2 t. Chili Powder
1 salsa jar of milk (after you dump in the salsa, use the jar to measure the milk!)
3 Chicken Breasts
1 lb. Monterey Jack Cheese
Mix beans, salsa, milk, cumin, & chili powder in a large saucepan - bring to a boil. In a pot, boil chicken til fully cooked then chop into bite size pieces, or shred it. Add the chicken to the mixture and then add MOST of your cheese. Save a little to top your chili with!
When I made mine I used Medium Pace Picante sauce and I used the middle size they offer (not the chunky kind). I also doubled everything except the salsa and the milk!
Best Chocolate Frosting Ever
Sprinkles Cupcakes Chocolate Frosting
10 oz. bittersweet chocolate
1 lb. butter
3 1/2 cups powdered sugar
1/8 tsp salt
1 tsp vanilla
1/2 cup sour cream
Melt chocolate and cool. Beat butter until fluffy (I used 1/2 butter, 1/2 butter flavored Crisco this last time because I thought we might be outside and Crisco is more heat-resistant). Add powdered sugar slowly. Beat until fluffy. Add chocolate, salt, vanilla and sour cream. Beat until smooth and creamy, about 3-5 minutes. Try not to over-beat or whip; the frosting is best dense rather than airy. Frost cupcakes! (Enough to frost 18-24 cupcakes or more depending on how much you use.)
P.S. Since I'd made cheesecake cupcakes, I also added 4 oz. of cream cheese to this recipe, beating it with the butter. Yum!
On top of those cupcakes, I also swirled another frosting in as well. It's lighter:
On top of those cupcakes, I also swirled another frosting in as well. It's lighter:
Jell-o Mousse
1 4oz. pkg. chocolate instant pudding
1 cup cold milk
1 tub cool whip or 1 small whipping cream whipped up (with a pinch of powdered sugar and vanilla)
Beat milk into pudding mix until setting-up. Fold pudding mixture into whipped cream (or cool whip). Refrigerate a few hours (I like doing it overnight) and voila! Light frosting or delicious mousse (I use this for the filling of two-layer cakes a lot; you can use any type of pudding or Jell-o gelatin).
So I swirled this with the chocolate butter cream. Enjoy!
Sunday, December 15, 2013
Cream Cheese Chicken Enchiladas
8 oz cream cheese
2 + cups chicken (cooked and diced)
diced onion (optional)
2 Tbl milk
Mix ingredients and use to fill approx. 8 flour tortillas. Cover with
1 can Hatch's Green Enchilada Sauce (or any other canned green enchilada sauce)
Cover with foil and bake at 350 degrees for 20 minutes. Remove foil. Cover enchiladas with shredded cheese and bake uncovered for an additional 5 minutes.
2 + cups chicken (cooked and diced)
diced onion (optional)
2 Tbl milk
Mix ingredients and use to fill approx. 8 flour tortillas. Cover with
1 can Hatch's Green Enchilada Sauce (or any other canned green enchilada sauce)
Cover with foil and bake at 350 degrees for 20 minutes. Remove foil. Cover enchiladas with shredded cheese and bake uncovered for an additional 5 minutes.
Turkey Taco Lettuce Wraps
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 taco wraps • Old Points: 3 pts • Points+: 4 pts
Calories: 134.1 • Fat: 1.7 g • Carb: 9.7 g • Fiber: 2.4 g • Protein: 21.3 g • Sugar: 4.3
1.3 lbs 99% lean ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion, minced
2 tbsp bell pepper, minced
3/4 cup water
1/2 8 oz can tomato sauce
8 large lettuce leaves from Iceberg lettuce
Brown turkey in a large skillet. When no longer pink add dry seasoning and mix well. Add onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.
Wash and dry the lettuce. Place meat in the center of leaf and top with tomatoes, cheese and salsa or whatever you prefer. (Toppings extra points)
Servings: 4 • Serving Size: 2 taco wraps • Old Points: 3 pts • Points+: 4 pts
Calories: 134.1 • Fat: 1.7 g • Carb: 9.7 g • Fiber: 2.4 g • Protein: 21.3 g • Sugar: 4.3
1.3 lbs 99% lean ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion, minced
2 tbsp bell pepper, minced
3/4 cup water
1/2 8 oz can tomato sauce
8 large lettuce leaves from Iceberg lettuce
Brown turkey in a large skillet. When no longer pink add dry seasoning and mix well. Add onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.
Wash and dry the lettuce. Place meat in the center of leaf and top with tomatoes, cheese and salsa or whatever you prefer. (Toppings extra points)
Macey's Sweet Butter Syrup
1/2 cup real butter
1 cup sugar
1 tsp. light corn syrup
1/2 cup buttermilk
cook ingredients until boiling, then add:
1/2 tsp. baking soda
1 tsp. vanilla
1 cup sugar
1 tsp. light corn syrup
1/2 cup buttermilk
cook ingredients until boiling, then add:
1/2 tsp. baking soda
1 tsp. vanilla
Quick Skillet Steak with Onions and Mushrooms
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th (about 4 oz) • Old Points: 2 pts • Points+: 2 pts
Calories: 95.4 • Fat: 4.1 g • Protein: 12.5 g • Carb: 3.5 g • Fiber: 1.0 g • Sugar: 1.1 gSodium: 26.8 mg (without salt)
Ingredients:
Directions:
Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste.Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef. Cook one minute, then turn steak and cook an additional 30 seconds. Set aside in a large dish.
Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more. Add remaining steak to the dish.Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper. Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.
Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with cooking spray. Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half. Add to dish with steak and onions and stir to combine. Serve over rice
Servings: 4 • Serving Size: 1/4th (about 4 oz) • Old Points: 2 pts • Points+: 2 pts
Calories: 95.4 • Fat: 4.1 g • Protein: 12.5 g • Carb: 3.5 g • Fiber: 1.0 g • Sugar: 1.1 gSodium: 26.8 mg (without salt)
Ingredients:
- 1/2 lb thin cut beef round sandwich steaks
- 1/2 large onion, sliced into rings
- 1/2 tsp olive oil
- 8 oz sliced mushrooms
- 4 seconds cooking spray (I like Smart Balance)
- garlic powder to taste
- salt and fresh cracked pepper to taste
Directions:
Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste.Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef. Cook one minute, then turn steak and cook an additional 30 seconds. Set aside in a large dish.
Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more. Add remaining steak to the dish.Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper. Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.
Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with cooking spray. Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half. Add to dish with steak and onions and stir to combine. Serve over rice
Greek Yogurt
1 gallon Milk
1/2 cup Plain yogurt with active cultures
Mix 1/2 cup milk with yogurt and set aside.
Bring remaining milk to a boil.
Remove from heat and cool to 100 degrees.
Remove skin from the top of the milk and stir in the yogurt.
Cover with a lid and wrap in a towel.
Place in the oven, turned off, with the light on.
Let sit for 16 hours.
For Greek Yogurt:
Line a colander with two layers of cheesecloth. (You can find it in a hardware store or the craft section of Walmart.)
Pour yogurt into the colander and let in strain in the fridge for 6-8 hours.
*reserve 1/2 cup yogurt for the next batch.
*If desired you can add a small amount of vanilla, sugar, honey or fruit when the yogurt is done.
Spanakopita
Ingredients:
· 1/2 pound of phyllo dough, thawed
· 1/3 cup of oil
· 3 cloves of garlic, sliced
· generous pinch of salt
· generous pinch of pepper
· 1/4 cup of flat leaf parsley, finely chopped
· 12 oz bag of fresh spinach
· 1 bunch of green onions, ends and tips tossed, sliced
· 1/4 cup of red onion, diced
· 10 oz great feta cheese, crumbled
· 2 eggs, beaten
· 12 tbsp butter, melted
Begin my making a garlic oil. This is easy, as you will bring your olive oil to medium heat in a pan, adding your garlic, and let cook until a light golden brown, being careful not to burn it. Remove the garlic with a slotted spoon, and let the oil sit in the pan. Next, add roughly a tablespoon of the olive oil to a deep skillet and bring to a medium to high heat. Add half of your spinach to the skillet. Cook this until it wilts, approximately 1 minute. Remove the wilted spinach to a strainer to remove as much water from the spinach as possible. Repeat this process with the rest of the spinach.
Next, bring the remaining oil back to heat and add in your scallions and red onion, cooking just until soft. Add in your parsley, and spinach, mixing well. Remove from the skillet and place in a small bowl to let cool.
To a larger bowl, beat your eggs, and add the feta cheese, mixing until nice and creamy. Toss in the cooled spinach mixture, and combine.
Preheat your oven to 350 degrees. As the oven preheats, melt your butter.
To a large baking pan, use your pastry brush, and lightly coat the pan with some melted butter. Open your phyllo dough, and cover with a towel as it can harden on you if you do not move quickly. You will lightly butter each top of the phyllo, adding six pieces on the bottom, remembering to lightly brush butter on each sheet. Once you have six down, spread the spinach and cheese mixture evenly over the top. Repeat your process with six more sheets. Add more spinach and cheese to the top, and place eight buttered sheets on top.
Bake for approximately 25-28 minutes, until you have a great golden brown color. Remove and let this cool and set before your slice into it.
· 1/2 pound of phyllo dough, thawed
· 1/3 cup of oil
· 3 cloves of garlic, sliced
· generous pinch of salt
· generous pinch of pepper
· 1/4 cup of flat leaf parsley, finely chopped
· 12 oz bag of fresh spinach
· 1 bunch of green onions, ends and tips tossed, sliced
· 1/4 cup of red onion, diced
· 10 oz great feta cheese, crumbled
· 2 eggs, beaten
· 12 tbsp butter, melted
Begin my making a garlic oil. This is easy, as you will bring your olive oil to medium heat in a pan, adding your garlic, and let cook until a light golden brown, being careful not to burn it. Remove the garlic with a slotted spoon, and let the oil sit in the pan. Next, add roughly a tablespoon of the olive oil to a deep skillet and bring to a medium to high heat. Add half of your spinach to the skillet. Cook this until it wilts, approximately 1 minute. Remove the wilted spinach to a strainer to remove as much water from the spinach as possible. Repeat this process with the rest of the spinach.
Next, bring the remaining oil back to heat and add in your scallions and red onion, cooking just until soft. Add in your parsley, and spinach, mixing well. Remove from the skillet and place in a small bowl to let cool.
To a larger bowl, beat your eggs, and add the feta cheese, mixing until nice and creamy. Toss in the cooled spinach mixture, and combine.
Preheat your oven to 350 degrees. As the oven preheats, melt your butter.
To a large baking pan, use your pastry brush, and lightly coat the pan with some melted butter. Open your phyllo dough, and cover with a towel as it can harden on you if you do not move quickly. You will lightly butter each top of the phyllo, adding six pieces on the bottom, remembering to lightly brush butter on each sheet. Once you have six down, spread the spinach and cheese mixture evenly over the top. Repeat your process with six more sheets. Add more spinach and cheese to the top, and place eight buttered sheets on top.
Bake for approximately 25-28 minutes, until you have a great golden brown color. Remove and let this cool and set before your slice into it.
Asian Glazed Drumsticks
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 drumsticks • Points: 5 ww pts
Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g
Servings: 4 • Serving Size: 2 drumsticks • Points: 5 ww pts
Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g
· 8 medium chicken drumsticks, skin removed
· Pam spray oil
· 1 cup water
· 1 tbsp Sriracha hot sauce
(more or less to taste)
(more or less to taste)
· 1/2 cup balsamic vinegar
· 1/2 cup soy sauce
· 4 tsp agave nectar (or sugar)
nectar (or sugar)
· 3 cloves garlic
· 1 tsp ginger, grated
· 2 tbsp chives or scallions, chopped
· 1 tsp sesame seeds
In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8 minutes until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.
Crumble Topping
1/2 cup flour
1/2 cup brown sugar
1/2 cube (1/4 pound) butter
1/4 tsp salt
1/4 tsp cinnamon
1/3 cup rolled oats
nuts
coconut
1/2 cup brown sugar
1/2 cube (1/4 pound) butter
1/4 tsp salt
1/4 tsp cinnamon
1/3 cup rolled oats
nuts
coconut
Baked Apple Sauce
Makes about 3 cups
3 lbs (8-9) granny smith apples
Brown sugar to taste (about 1/4 cup)
Pinch of salt
¼ tsp ground cinnamon (or to taste)
2 to 3 tablespoons water, if needed
Preheat oven to 375°F.
Spray 2 shallow baking pans with cooking spray.
Cut apples in half vertically and core them. (I use a melon-baller). Place the halves, cut side down on the baking sheets, cover tightly with aluminum foil.
Bake apples until tender, about 30 minutes. When cool enough to handle, slip fruits from their skins back into pan, scraping any pulp from peels. Discard skins.
While still warm, mash apples with a fork (or leave chunky), stirring in some brown sugar, a pinch of salt, ground cinnamon and a bit of water (if needed) to help scrape up any brown bits in the pan and to lighten the texture of the applesauce. (Note: I've made this dozens of times and have never needed to add water).
Serve warm, room temperature, or cold.
##This is really easy and really yummy.##
Mandarin Orange Cake
1 box yellow cake mix
1 can (11 ounces) mandarin oranges with juice
1/2 c. oil
3 eggs
Combine and pour into a greased 9 x 13 pan. Bake for 24 minutes at 350. Cool completely and frost with:
1 large container Cool Whip
1 large package vanilla pudding
1 large can crushed pineapple with juice
##The frosting on this cake is amazing! So fluffy and delicious!##
1 can (11 ounces) mandarin oranges with juice
1/2 c. oil
3 eggs
Combine and pour into a greased 9 x 13 pan. Bake for 24 minutes at 350. Cool completely and frost with:
1 large container Cool Whip
1 large package vanilla pudding
1 large can crushed pineapple with juice
##The frosting on this cake is amazing! So fluffy and delicious!##
Pumpkin Poke Cake
1 box yellow cake mix
14 oz can pumpkin puree plus 1 cup (NOT PUMPKIN PIE FILLING)
1 tsp pumpkin pie spice
14 oz can sweetened condensed milk
8 oz tub cool whip
1/2 bag Heath Bits
Caramel Sundae sauce
1. Mix together the cake mix (do not add eggs, oil, or water), pumpkin puree, and pumpkin pie spice until a batter forms.
2. Pour into greased 9 x 13 baking dish. Bake at 350 for 35 - 45 minutes or until a toothpick comes out clean.
3. Let cool completely. Using the bottom of a wooden spoon, poke holes all over the top of the cake.
4. Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate overnight (or until the milk has soaked into the cake).
5. Spread the cool whip over the top of the cake. Sprinkle on Heath Bits and drizzle caramel over the top. Refrigerate 3-4 hours or overnight.
##Really good. The topping tastes like a Snickers##
14 oz can pumpkin puree plus 1 cup (NOT PUMPKIN PIE FILLING)
1 tsp pumpkin pie spice
14 oz can sweetened condensed milk
8 oz tub cool whip
1/2 bag Heath Bits
Caramel Sundae sauce
1. Mix together the cake mix (do not add eggs, oil, or water), pumpkin puree, and pumpkin pie spice until a batter forms.
2. Pour into greased 9 x 13 baking dish. Bake at 350 for 35 - 45 minutes or until a toothpick comes out clean.
3. Let cool completely. Using the bottom of a wooden spoon, poke holes all over the top of the cake.
4. Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate overnight (or until the milk has soaked into the cake).
5. Spread the cool whip over the top of the cake. Sprinkle on Heath Bits and drizzle caramel over the top. Refrigerate 3-4 hours or overnight.
##Really good. The topping tastes like a Snickers##
Vanilla Pecan Pie
1 refrigerated pie crust (or from scratch)
1 package (8 oz) cream cheese, softened
3 eggs, divided
3/4 cup sugar, divided
4 tsp vanilla, divided
1/2 cup light corn syrup
3 TBS butter, melted
2 cups pecan pieces, toasted
Preheat oven to 350.
Prepare crust as directed o n package for one crust pie using 9-inch deep dish pie plate.
Beat cream cheese, 1 of the eggs, 1/4 cup sugar, and 2 tsp vanilla with an electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust and bake for 15 minutes.
Beat remaining 2 eggs and 1/2 cup sugar in a large bowl with wire whisk until smooth. Add corn syrup, butter, 2 tsp vanilla and salt. Stir until well blended.
Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
Bake 35 to 40 minutes or until just set in the center. Cool completely on wire rack.
##Super yummy pecan pie flavor without the gelatinous sugar layer.##
1 package (8 oz) cream cheese, softened
3 eggs, divided
3/4 cup sugar, divided
4 tsp vanilla, divided
1/2 cup light corn syrup
3 TBS butter, melted
2 cups pecan pieces, toasted
Preheat oven to 350.
Prepare crust as directed o n package for one crust pie using 9-inch deep dish pie plate.
Beat cream cheese, 1 of the eggs, 1/4 cup sugar, and 2 tsp vanilla with an electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust and bake for 15 minutes.
Beat remaining 2 eggs and 1/2 cup sugar in a large bowl with wire whisk until smooth. Add corn syrup, butter, 2 tsp vanilla and salt. Stir until well blended.
Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
Bake 35 to 40 minutes or until just set in the center. Cool completely on wire rack.
##Super yummy pecan pie flavor without the gelatinous sugar layer.##
Coconut Pecan Pralines
2 1/2 cup Sugar
1/2 cup Evaporated Milk
1/2 cup Corn Syrup
1/2 cup Butter
1 tsp Vanilla
2 1/2 cup Chopped Pecans
2 1/2 cup Coconut
*Combine vanilla, pecans, and coconut and set aside. Bring sugar, milk, corn syrup, and butter to a rolling boil. Stir for 3 minutes. Add to coconut/pecan mixture and stir for 4 minutes. Drop by spoonfuls onto wax paper and let cool completely.
##These are delicious. They are fast and easy, and they taste like German Chocolate Cake frosting. They would also be good with a chocolate drizzle.##
1/2 cup Evaporated Milk
1/2 cup Corn Syrup
1/2 cup Butter
1 tsp Vanilla
2 1/2 cup Chopped Pecans
2 1/2 cup Coconut
*Combine vanilla, pecans, and coconut and set aside. Bring sugar, milk, corn syrup, and butter to a rolling boil. Stir for 3 minutes. Add to coconut/pecan mixture and stir for 4 minutes. Drop by spoonfuls onto wax paper and let cool completely.
##These are delicious. They are fast and easy, and they taste like German Chocolate Cake frosting. They would also be good with a chocolate drizzle.##
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