Some Recipes I LOVE!!! some notes are included next to my initials

Slow-Cooker Salsa Chicken
Ingredients
4 6 oz boneless, skinless chicken breasts
1 cup salsa
½ to 1 package taco seasoning
1 can reduced fat cream of mushroom soup

1/2 cup fat free sour cream
Directions
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Cook on low for 6 to 8 hours. Remove from heat and stir in sour cream. Good served over rice. Servings: 4

254 Calories, 3 g fat, 11 g carb


Dilly Pork Chops

1/4 cup butter, melted
1 tablespoon Dijon mustard
1 to 1-1/2 teaspoons dill weed
1/8 teaspoon garlic powder
1 teaspoon Worcestershire sauce
6 boneless pork loin chops (1/2 inch thick and 4 ounces each)

In a small bowl, combine the first five ingredients; spoon over both
sides of pork. Broil 4-6 in. from the heat for 4 minutes on each
side or until a meat thermometer reads 160°.

Yield: 6 servings.

Stuffed Mushrooms
12 medium fresh white mushroom
1/2 pound sausage
8 oz. cream cheese
½ pkg good seasons italian dressing mix (dry)

Pull stems off of mushrooms and dice. Brown sausage with diced stems. Remove from heat and drain. Add cheese and dressing mix to meat. Stuff mushroom caps with mixture. Then bake at 375 for 30 minutes or until cap is tender.


BBQ Beef Cups
Ingredients
3/4 cup chopped beef or hamburger
1/2 cup BBQ sauce
1 can refrigerator biscuits (10 count) or you can make from scratch if ambitious!
1/4 cup shredded cheddar cheese
1 teaspoon onion flakes or fresh onion

Brown beef and drain excess grease. Add onion and BBQ sauce. Separate biscuits and place in ungreased muffin pan(s); one biscuit per cup. Press each biscuit in the middle to form a cup
spoon a drop of beef mixture into each biscuit and top with cheese. Bake at 400 degrees for 8-10 minutes.


Open-Face Garden Sandwich

Prep: 25 min.

Bake: 10 min.

Broil: 3 min.

Ingredients

• 1 small zucchini, thinly sliced (about 3/4 cup)

• 1 small yellow summer squash, thinly sliced

• 1 medium onion, sliced

• 1/3 cup sliced fresh mushrooms

• 1/2 of a red sweet pepper, cut into thin strips

• Olive oil nonstick cooking spray

• Salt and pepper

• 4 pita bread rounds or slices of bread

• 4 teaspoons reduced-calorie Italian salad dressing

• 3/4 cup shredded Swiss cheese (3 ounces)

Directions

1. Place vegetables on a baking sheet; coat with cooking spray. Roast in a 450 degree F oven about 10 minutes or until tender. Season with salt and pepper.

2. Arrange vegetables on bread; drizzle with dressing. Top with cheese. Place on the unheated rack of a broiler pan. Broil 4 inches from heat about 3 minutes or until cheese melts. Makes 4 servings.

SBD-really good! I used provolone slices and a little more Italian dressing, might try with Caesar dressing too!


Cola Roast

1 small frozen roast
1 packet of onion soup mix (any variety you like)
1 large can of sliced mushrooms, undrained
1 can coke or dr. pepper (name brand or generic)
garlic salt

onion salt

Place frozen roast in crock pot. Sprinkle with garlic salt and onion salt. Mix cola and onion soup mix until dissolved. Pour over roast, add mushrooms. Cook on low for 6-8 hours.

When done, scoop out 1-2 cups of the beef broth into a small saucepan. Mix or shake 2 tbs. flour with 1/2 c. water (no lumps) and then stir this into the beef broth to make gravy. Of course, serve over mashed potatoes!


Beef-Stuffed Crescents

SERVINGS 24 PREP 25 min. COOK 15 min. TOTAL 40 min.
INGREDIENTS

* 1 pound ground beef
* 1 can (4 ounces) chopped green chilies (can use jalepenos instead and call them rattlesnake bites)
* 1 package (8 ounces) cream cheese, cubed
* 1/4 teaspoon ground cumin
* 1/4 teaspoon chili powder
* 3 tubes (8 ounces each) refrigerated crescent rolls

DIRECTIONS

In a large skillet, cook beef and chilies over medium heat until meat is no longer pink; drain. Add the cream cheese, cumin and chili powder. Cool slightly. Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short end of each triangle; carefully roll up. Place point side down 2 in. apart on ungreased baking sheets. Bake at 375° for 11-14 minutes or until golden brown. Serve warm. Yield: 2 dozen.

Nutrition Facts:

Serving: 1 Roll Calories: 156 Fat: 9.3 g 14.5%DV Sat Fat: 4.5 g 22.4%DV


SBD-I seasoned this with a packet taco seasoning instead of the cumin and chili powder, just enough until it tasted good.


Honey-Banana Whole Wheat Pancakes
great way to use up over-ripe bananas. They are a bit tender, though, so turn them carefully with a wide spatula when the edges are set and the center is still runny.

Ingredients
2 eggs
2 c whole wheat flour
1 1/2 c skim milk
4 TBS applesauce (or 4 TBS oil)
1/2 c honey
1 TBS baking powder

½ tsp vanilla

dash of cinnamon (optional)
4-5 over-ripe bananas


Blend all ingredients together and cook in med-high pan until edges are set but center is runny, flip carefully, they will be fragile. Enjoy with syrup, honey, or jam. Makes about 1 doz six inch pancakes.



180 calories per pancake, 1.5 g fat, 40 g carb, 6 g protein


Simple Italian Grilled Chicken
3 tbs olive oil
1 tbs lemon juice
1 tbs Italian seasoning
1 tsp garlic salt
¼ tsp pepper
4 (6 oz.) chicken breasts
coat grill with a non stick spray, combine everything but the chicken, microwave 1 minute, stir, dip chicken, cook 6 to 8 min each side


SBD-I seasoned it with oregano and whatever else sounded good that I had on hand


Olive Garden Hot Artichoke and Spinach Dip

Ingredients

1 8 oz. pkg. Light Cream Cheese
1 can 14 oz. Artichoke Hearts, drained, coarsely chopped
1/2 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. Basil dry ( 1 Tbsp. Basil Fresh)
1/4 C. Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste

Methods/steps Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread.

Crock Pot Pork Chops

6 to 8 lean pork chops

1/2 c. flour

1 tbsp. salt

1 (10 oz.) can chicken and rice soup

1 1/2 tsp. dry mustard

1/2 tsp. garlic powder

2 tbsp. oil

Coat pork chops in mixture of flour, salt, dry mustard, and garlic powder. Brown in oil in skillet. Place

browned pork chops in crock pot. Add can of soup. Cover and cook on low for 6 to 8 hours or on high for
3 1/2 hours

SBD-I just place the raw pork chops in the crock pot so you don't even need the oil.