German Pancakes II

Original recipe makes 6 servings Change Servings

• 1/4 cup butter
• 1 cup all-purpose flour
• 1 cup milk

• 6 eggs, lightly beaten
• 1/8 teaspoon salt

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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium baking dish.
2. In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish.
3. Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.

Creamy Pesto Chicken over Bow Tie Pasta

 

This recipe is shamefully simple, yet delicious. All the best flavors of Italian pesto including basil, garlic and Parmesan are harmoniously coupled together with tender morsels of chicken in a creamy sauce over bow tie pasta, cooked Al dente'.
While this isn't a true pesto sauce (as I've omitted pine nuts), it's a great example of a throw together meal, full of flavor and dirt cheap to make.

2 tsp olive oil
1 pound boneless chicken, diced
1 (1lb) box Bow tie Pasta

1 can Cream of chicken soup (or mix)
1/2 c. Milk

3 T. Olive Oil
1/3 c. Parmesan Cheese (grated)
1 1/2 tsp. Dried Basil
1 1/2 tsp Minced garlic

Bring a large pot of water to boil with 1/2 tsp salt in it. Once boiling, add the bow tie pasta and continue to cook until it reaches desired tenderness.

In the meantime, place 2 tsp of olive oil in a large skillet and heat, add diced raw chicken and cook over medium heat until lightly browned on all sides.

While the chicken is cooking, in a small bowl mix 3 T. olive oil, Parmesan cheese, minced garlic and dried basil until well combined.

Once the chicken is nearly cooked all the way through, reduce the heat to low, add 1 can cream of chicken soup mix (condensed), 1/2 c. milk and the pesto mix of olive oil, parm cheese, garlic and basil. Simmer 5 minutes or so until the sauce thickens and is smooth.

Drain the pasta, rinse in HOT water to remove an excess starches. Pour the Hot Pasta into the skillet and fold until all the pasta is coated in the creamy sauce. Serve with toasted garlic bread and salad!

This easily serves 6 people, plus enough leftovers for at least 2 people the next day.

The GroceryBudget101 Breakdown:

1 box bow tie pasta - $1.00 (walmart)
Minced Garlic- negligible .01
Basil- negligible .02
1 pound Boneless skinless chicken breast $1.57
parm cheese .06
milk - .10
Cream of Chicken Soup Mix .14
==========================
Total Cost of Recipe: $2.90 Total or .48 per person (feeding 6 people)

Read more: GroceryBudget101.com- - Creamy Pesto Chicken over Bow Tie Pasta | Dirt Cheap Recipes http://www.grocerybudget101.com/content.php/302-Creamy-Pesto-Chicken-over-Bow-Tie-Pasta#ixzz1tgMFjZ8V

Easy Parmesan Knots

These are easy to make because they start off with a can of refrigerated biscuit dough.  However, they look fancy because you shape the dough in a knot.  Pretty, yummy and easy.  What more could you want?  You could do the same thing with your favorite roll recipe too.  Just shape the same, bake according to your roll recipe and brush with the oil mixture.

Easy Parmesan Knots

• 1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
• 1/4 cup canola oil
• 3 tablespoons grated Parmesan cheese (I did use the green can stuff)
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots. 

http://realmomkitchen.com/609/easy-parmesan-knots/

Chicken & Spinach Pasta Bake

If you are here from Pinterest, please follow my boards here–would love to share with you on my latest addiction!!
I must tell you, this is one of my favorite dishes to make when we’re having company over.  It’s tried & true and from the kitchen of my blog partner, Jessica, of course.  I love this dish for company because you can cook & chop the chicken as well as cutting up several other ingredients in advance plus it has beautiful presentation.  Added bonus: I frequently get asked for the recipe.  Hope you all enjoy this dish, too!

Chicken & Spinach Pasta Bake

• 8 oz uncooked rigatoni
• 1 T olive oil
• 1 c chopped onion
• 1 (10 oz) pack frozen spinach, thawed
• 3 c cubed, cooked chicken breasts
• 1 (14 oz) can Italian-style diced tomatoes, drained
• 1 (8 oz) container Philadelphia chive & onion cream cheese
• ½ t salt, ½ t pepper
• 1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions.  Spread oil on bottom of 11×17 in baking dish; add onion in a single layer.  Bake at 375 for 15 minutes or just until tender.  Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels.  Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl.  Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese.  Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

Cheesy Chicken Ranch Lasagna

Next time I make this I'll used cooked penne pasta (not the full box) and do a casserole with it. I served this with Garlic Knots (Pinterest also, and with those next time I'd use my own roll dough recipe, and for the topping use melted butter, garlic and parsley) and green beans.

Cheesy Chicken Ranch Lasagna
Adapted from Real Mom Kitchen

2 (12 oz) cans evaporated milk
1 (1 oz) pkg. Hidden Valley dry Salad Dressing & Seasoning Mix (not the dip blend)
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I used 9 noodles)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly.  Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

This sauce may curdle on you when heating it, it's OK. Mine did not, because I kept it at a low heat after I let it come to just a boil, and stirred, stirred, stirred. You may not need the full 25 minutes, so when you can tell it's starting to thicken, it's OK to add to the dish. It may curdle after it's baked, but again, it's OK.

 FOR A GLUTEN FREE CASSEROLE STYLE:
(for non GF, use regular pasta)

2 (12 oz) cans evaporated milk
1 (1 oz) pkg. Any Gluten Free Dry Ranch Salad Dressing (not the dip blend)
3 C. cubed, cooked, chicken (about 2 large chicken breasts)
1/8 tsp pepper
2-3 C. uncooked gluten free penne pasta
1 C cheddar cheese, grated
1 C mozzarella cheese, grated

Spray a 9x13 baking dish. Cook pasta until about 2 minutes under regular cook time (probably about 5-6 minutes). Drain, add to prepared dish.
Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat just to a boil then lower heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly.
Layer pasta, chicken, sauce, and cheese into dish.  Bake uncovered at 350' for 25 minutes or until hot and bubbly.
Let rest 10 minutes before serving.

Chicken Parmesan Wraps

Egg roll and wanton wrappers are unbelievably versatile. From buffalo chicken rolls, to petite lasagnas to pastry puffs, the list goes on and on!  I don’t know about you, but I always seem to draw a blank when it comes to new and different appetizers, so this week, I’ve discovered an amazing recipe for Chicken Parmesan Wraps on Can You Stay For Dinner-who doesn’t like chicken parmesan?  Best part about this recipe, it’s a total crowd pleaser, and most importantly, it’s so simple!

Chicken Parmesan Wraps

Gather Up:

8 oz raw chicken breast

1 cup marinara sauce, plus more for serving

6 egg roll wrappers (each 7 inches squared)

1 cup baby spinach leaves

1/2 cup mozzarella cheese

1/4 cup Parmesan cheese

Instructions:

Place the chicken breast in a small pot and fill with enough water just to cover. Bring to a boil on your stove top, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat. Mix the meat with the marinara sauce in a small bowl.

Preheat the oven to 400 degrees F. Lay the egg roll wrappers on a clean work surface. Layer each with a few leaves of spinach, then chicken, followed by mozzarella and Parmesan.

Lightly brush two adjacent sides of the wrapper with water and fold the upper left corner downward, covering the filling, and press to seal on the bottom right corner. Press to seal each of the sides. Repeat with remaining wraps.

Place all 6 filled wraps on a greased wire rack set over a cookie sheet, coat each in cooking spray or a light brushing of olive oil, and bake for about 12 minutes, or until the edges begin to turn a golden brown.

Serve with warmed marinara sauce for dipping.

http://www.picklee.com/category/food/appetizers/#.T43IPo6LMy5

Oreo Cheesecake Cupcakes

I may spend the majority of my time in the kitchen figuring out how to pack lots of vegetables, whole grains, and legumes into a simple yet flavorful dinner, but I can’t pretend that packaged food never makes an appearance in our house. There’s just something about Oreos I can’t resist, even though I know they’re full of junk.
I swear I’m not trying to make all the cupcakes out of Martha Stewart’s Cupcakes, but lately every recipe that’s jumped out at me as I scroll through dozens of food blogs happens to be from that book.
These are awesome, and if you’re at all hesitant about making cheesecakes this is a great place to start, because you get all the good qualities of a cheesecake without having to worry about cracking or water baths or springform pans. They’re easy to put together, and the hardest part is definitely waiting the four hours they need to chill (but you can speed that up by putting them in the freezer for some of the time).

Oreo Cheesecake Cupcakes

Ingredients

• 22 Oreos: 16 left whole, and 6 coarsely chopped
• 2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 2 large eggs, room temperature, lightly beaten
• 1/2 cup sour cream
• Pinch of salt

Instructions

1. Preheat oven to 275 F.
2. Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
3. Place 1 whole Oreo in the bottom of each lined cup.
4. Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
5. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
6. Beat in the sour cream and salt.
7. Stir in chopped cookies by hand.
8. Pour the batter into the prepared tins, filling each almost to the top.
9. Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
10. Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.

(adapted from 52 Cupcakes, originally from Martha Stewart’s Cupcakes)

http://catesworldkitchen.com/2010/01/oreo-cheesecake-cupcakes/

Crispy Southwest Chicken Wraps

Taken after the model of these delicious wraps, I threw these together for dinner the other night after I realized it was already 5:00 p.m. and I had nothing in the works to feed my hungry family.
They were so delicious! I was quite proud of myself for the impromptu meal that actually turned out (since usually my impromptu meals are, well, terrible). Full of flavor, these wraps are a snap to make and turn out a delightfully crunchy tortilla that is filled with rice, chicken, beans, spices and cheese. I couldn’t wait to snarf these down for lunch leftovers the next day.
I just love it when a meal happens to fit all the criteria I love: healthful, fast, delicious. Score.

Crispy Southwest Chicken Wraps
Printable Version
Printable Version with Picture
*Makes 6 wraps*
INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

http://www.melskitchencafe.com/2009/09/crispy-southwest-chicken-wraps.html

Easy Peasy Skillet Lasagna

The only thing better than a gooey lasagna is a gooey lasagna that takes half the time to make. Lasagna that is just as cheesy, noodley and down right delectable as the regular kind, just substantially easier and much lighter. Lasagna,  my dear friends, that looks a little something, like-a-this.

Sure, it’s not as pretty as stacked lagasna made with vibrant vegetables, but guys, trust me when I say this, it’s JUST as savory, creamy, decadent and delicious.

If not more.

In addition to being oh-so-yummy, this skillet lasagna is lighter than most, completely vegetarian AND has only 7 Weight Watchers Points Plus points! For a gal who only gets 26 points a day, this is a god-send.

Plus, wine has 4 points, so you know that’s being calculated in there too. So technically, I only have 22 points a day.

So when I find meals like this that are SO mouth-watering you are thinking “and here’s another 6 pounds” with each bite for LESS THAN 8  points per hearty cup? I’m going to jump up and down and do my white-mom dance.

Maybe someday I’ll let you all be privy to my dance moves. Some have called it a mix between an outdated soccer mom & Elaine from Seinfeld. Don’t be intimated by that, though.

Easy Peasy Skillet Lasagna

Serves 4
Prep time: 10 minutes
Cook time: >10 minutes

Recipe adapted from Weight Watchers One Pot cookbook.

Ingredients:

• 1 1/2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 1 cup mushrooms, chopped
• 2 garlic cloves, minced
• 2 (14.5 oz) cans Italian diced tomatoes, drained
• 1/4 cup tomato sauce
• 3 basil leaves, chopped
• 1/4 teaspoon black pepper
• 1 teaspoon sea salt
• 1/2 cup skim ricotta cheese
• 1/2 cup part skim mozzarella cheese
• 3 tablespoons Parmesan cheese
• About 6 ounces lasagna noodles, broken into thirds & fully cooked
• 2 tablespoons parsley (dried or fresh)

Directions:

1. Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
2. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley.  Cook about 2 more minutes, or until mixture is thick.
3. Serve immediately with additional basil or parsley.

I love living in a world where I can eat this, THIS cheesy wonder before me, have a glass of wine AND STILL LOSE WEIGHT. I’ll say, Weight Watchers, you get a fist pump for that.

Nutritional information per 1 cup: 

Calories: 275
Fat: 3 grams
Carbohydrates: 42 grams
Fiber: 9 grams
Protein: 15 grams
Weight Watchers Points Plus Points: 7

http://nutritionfor.us/2012/02/eat-skinny-be-skinny-easy-peasy-skillet-lasagna/

Cream Cheese Chicken Enchiladas

Cream Cheese Greatness

I found this recipe a while back and printed it out with the intentions of making it that night.  Well, I guess I didn't get around to it and somewhere along the way I lost the recipe and couldn't remember where I even found the original!  I guess I must have used it as a bookmark when I was reading my latest issue of US magazine because that's where I found it a few weeks later!  HA!!!  I wish I knew who to give credit to for this recipe, but for the life of me I can't remember where I found it.  They said it would be good, but that was an understatement...these enchiladas are TO DIE FOR!!!!!!!!!!

TO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS

2-3 chicken breasts, shredded {OR rotisserie chicken}

1 {8 oz.} pkg. cream cheese

1 28 oz. can green enchilada sauce {I used Las Palmas}

1 can black beans, drained & rinsed

2 cups cooked rice {I used boil in a bag because I can't cook rice to save my life!!!}

Tortillas {I used Mission flour tortillas, but homemade would be muy delicioso!}

1-2 cups shredded monterrey & colby cheese

Cook chicken and shred; boil rice.  Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together.  This mix makes A TON!!!!

Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish. 

Layer the rice & black beans to your taste…

and top with the chicken mixture in each tortilla.

Roll up each of the tortillas and place them in the baking dish seam side down. 

Top with 1 cup of the enchilada sauce…  

and 1-2 cups of shredded cheese.  The more, the merrier so we piled on the full two cups :)

Cover the baking dish with foil and bake at 375 for about 25 minutes.

Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered...just long enough to brown the cheese.  Swoon.

Y'all...these are honest to goodness downright AMAZING!!!!  I could eat these every night and be happy as a clam!  SO good!!!  Like I said before, this mixture makes A LOT of enchiladas.  These would be GREAT to serve if you were having a dinner party or bringing dinner to someone.  If you do decide to make these for a dinner party, pick up an extra can of the enchilada sauce to spread on the baking pan & on top of the enchiladas with each batch you bake. 

RUN to your nearest grocery store and pick these ingredients up as soon as you can!!!

http://pearls-handcuffs-happyhour.blogspot.com/2010/05/cream-cheese-greatness.html

Strawberries ‘n’ Cream Trifle

So this beautiful weather is making me crave summer foods (OK…I know it’s only in the 60’s, but that is warm after a LONG Michigan winter!) One of my favorite desserts/snacks in the spring/summer time is my strawberry trifle! It is so easy to make, (it literally takes about 10 minutes to prepare) and it ends up looking like you spent hours making it! I like to bring it to parties/get together’s, and it always gets rave reviews and is gone in minutes!


You can vary the recipe in so many ways by using different berries or pudding flavors.  You could try adding your favorite combination of flavors, like blueberries with lemon pudding, or strawberries with cheesecake pudding (and you could even garnish with graham cracker crumbs!)  I made a gingerbread/pumpkin version of this trifle for our Christmas party this year, and it was gone before any of the cookies or pies were even touched! (And little did everyone know, it was much healthier!)  So try this recipe the next time you are entertaining, or just want a light creamy dessert!

Ingredients

• 1 Package  Sugar Free/Fat Free instant vanilla pudding mix (You could also try cheesecake/white chocolate/or lemon sugar free pudding instead of vanilla. You can also use regular pudding, but it will add more sugar/calories to the dish)
• 3 Cups fat free cold milk
• 1 Angel food cake, cut into 1 inch cubes (you could even buy a sugar free angel food cake if you are sensitive to sugar, but I find that the real thing tastes better in this dish!)
• 1 (16 ounce) package fresh strawberries, sliced lengthwise (or frozen strawberries, thawed and sliced lengthwise)
• 1 (12 ounce) container light frozen whipped topping, thawed
• *Optional: Dark chocolate shavings to garnish the top!

Method

1. Prepare pudding with milk according to package directions.
2. To the pudding mixture, add half of the cool whip. (Set the rest of the cool whip aside to garnish on top of each trifle).
3. Make layers in clear glass cups (or in a trifle dish/big glass bowl if you prefer) starting with the angel food cake, pudding/cool whip mix, and strawberries.
4. Repeat until the cups (or trifle dish/bowl) are full.
5. Garnish with the left over whipped topping, a few strawberries, and chocolate shavings (if you desire!)
6. Cover and chill in refrigerator at least 4 hours before serving. (I find overnight works best to get all the flavors married!)

Enjoy! 

Servings:10 (1 cup servings)

Calories:135 per serving
Weight Watchers Points Plus Value: 5 Per Serving

LINK

Creamy Tortellini Soup

Makes: 4 servings

Prep: 20 mins Cook: 5 hrs to 6 hrs(low) or 2-1/2 to 3 hours (high)

 Ingredients

• 1  1 1/2 - 2 ounce envelope white sauce mix
  
  
• 4   cups water
• 1  14 ounce can vegetable broth
  
  
• 1 1/2   cups sliced fresh mushrooms
• 1/2  cup chopped onion
• 3  cloves garlic, minced
• 1/2  teaspoon dried basil, crushed
• 1/4  teaspoon salt
• 1/4  teaspoon dried oregano, crushed
• 1/8  teaspoon cayenne pepper
• 1  7 - 8 ounce package dried cheese tortellini (about 2 cups)
• 1  12 ounce can evaporated milk
• 6  cups fresh baby spinach leaves or torn spinach
• Ground black pepper (optional)
• Finely shredded Parmesan cheese (optional)
   
  Directions

  1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

  3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

  4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

  Nutrition Facts (Creamy Tortellini Soup)

  • Servings Per Recipe 4,
  • Calories 450,
  • Protein (gm) 22,
  • Carbohydrate (gm) 53,
  • Fat, total (gm) 18,
  • Cholesterol (mg) 34,
  • Saturated fat (gm) 7,
  • Dietary Fiber, total (gm) 2,
  • Sodium (mg) 1710,
  • Percent Daily Values are based on a 2,000 calorie diet

  ---

   http://www.bhg.com/recipe/soups/creamy-tortellini-soup/

 

Strawberry Lemonade

Strawberry Lemonade~Packed full of nutrients!

There is nothing like a refreshing lemonade in the summertime.  My boys actually love this drink all year round.  This is a-ok with me because little do they know it is packed full of green leafy Kale.  Kale is loaded with nutrients like the best form of B vitamins, antioxidants, vitamin C, A, K, and contains ITC (isothiocyanates) among many others which aids in our detox pathways.  I always add coconut oil to my smoothies because of its antimicrobial, antioxidant, and anti-fungal healing properties.  It boost the immune system and is wonderful for the skin and hair.  Enjoy your summer with this yummy drink!
All ingredients are organic:)

2 Cups filtered water

1 T. coconut Oil
1 T. organic pure maple syrup
2 T. fresh or bottled lemon juice
1 Cup Kale or large handful
1 bag of strawberries
add a few blueberries to cut the “green” color (if it matters to your children)
add Sun Is Shining – Green Superfood (raw, organic & wildcrafted ingredients) for total goodness…
Throw all ingredients into the Vitamix and blend until very smooth. You can also try variations of fruit and also spinach with it too.  Enjoy!

LINK

Smoothie to attck fat.

Hello smoothie……bye bye tummy!

Smoothie that attacks the tummy fat!

This smoothie is rich in digestion supporting ingredients, it will help prevent bloating and digestive stress that are the main cause of stubborn belly fat!

• 3/4 c. papaya
• 3/4c. sliced peaches
• 1/2 pear, sliced
• 1 tsp fresh ginger
• 2 mint leaves
• Water to thin

http://homemadediva.tumblr.com/post/16263687134/hello-smoothie-bye-bye-tummy

Cookies & Cream Milkshake (118 Calories)

Ingredients

1 cup reduced-fat (1%) milk or ½ cup fat-free and ½ cup reduced-fat 2%
2½ reduced-fat Oreo cookies
1 tablespoon instant vanilla pudding (dry mix)
1 teaspoon vanilla
1 package Splenda or Equal
1½ cups ice cubes

Directions

1. Add all the ingredients in a blender. Blend on high until smooth. Add a few more ice cubes if the shake isn’t thick enough.
2. Serve at once.
Makes 2 (1 cup) servings

for 1 serving
118 calories, 2.5g fat, 3g protein, 20g carbs, 0g fiber, 181mg sodium, 8g sugar

http://www.myfitnesspal.com/topics/show/517684-skinny-oreo-cookies-and-cream-milkshake

Freezer Cooking- Slow Cooker Meals!

Fall is SUPER BUSY for me at work... and I typically get home late and don't have time to cook (Okay I'll admit it.. I don't FEEL like cooking! ) I LOVE using my crock pot and never thought about pre-assembling meals (until I found PINTEREST) that I could freeze & dump in the crock pot before I head to work in the A.M. There is nothing like coming home to a house that smells like you've been slaving away all day making a gourmet dinner, when in fact the crock pot has done all the work!

Andrew was out of town this weekend so I thought it would be the perfect time to experiment with this whole "Once A Month Freezer Cooking" thing I have read about on Pinterest.com. After some research, and some inspiration from mamaandbabylove.com 's Freezer Cooking poste...I narrowed it down to (5) meals that sounded good (or that I already make in the crock pot on a regular basis) and use them for my 1st experience with Freezer Cooking...

I chose the following:

Savory Vegetable Beef Soup (I make this 3-4 times a winter)
Teriyaki Chicken
Balsamic & Onion Pot Roast
Healthy BBQ Chicken *from mamaandbabylove.com *Stephanie's Goulash *adapted from mamaandbabylove.com *

I printed all of the recipes and made my grocery list. Most of the main staples I had: basil, thyme, salt, pepper, Worcestershire, brown sugar, white sugar, olive oil, garlic cloves, balsamic vinegar, mustard and teriyaki sauce. If you don't have any of these you will need to add to the list below =)

*Please note that all "bags" are 2-4 servings* Adjust ingredients to increase or decrease serving sizes. I figured each of my freezer bags would be dinner plus lunch the next day.

My Grocery List:

Fresh Produce:
(3) Green Peppers
(1) Red Pepper
(1) Zucchini
(1) Red Onion
(1) Bag of Onions (you need approx 8-10 onions)
(1) Bag Potatoes (I bought Red) (You will need approx 14-16)
(1) Large Bag of Whole Carrots (Baby Carrots would work also if you don't feel like chopping- 2 bags of baby carrots would work) I got a bag of whole & a bag of baby.
(1) Bunch of Celery

Meat:
4.5-5Ibs of Chicken Breast (I bought the HT Value Pack)
3-4Ibs of Beef Stew Meat (It was B1G1 at HT today!)
3Ib Chuck Roast (B1G1 at HT today!)
1-1.5Ibs of Ground Beef

Other Groceries:
(2) 20oz cans of Chunked Pineapple
(2) 15 Oz Cans Tomato Sauce
(2) 6oz Cans Tomato Paste
(1) 28oz Can Diced Tomatoes
(1) pack of v8 juice (I buy the 6 pack of cans)
(1) small box Tapioca (I had no clue where to find this in the store-- It's right above the pudding/jello at HT) =)
(2) Boxes Beef Broth (I buy low sodium)
Steak Rub (I bought grill mates in the spice aisle)
(1) bag egg noodles
(1) Bag Frozen Cut Green Beans (you will need 2 cups)

AND DON'T FORGET TO BUY A BOX OF GALLON FREEZER BAGS! I used 8 for this go around...

Okay... Once you get everything home leave it all out on the counter and admire what you are about to do!

First I labeled all of my Freezer Bags with a permanent marker. I wrote on the bag todays date, the meal name and the instructions for the day I will make it. (some of the meals will need beef broth added, water added, sour cream added etc.. so I made note on the actual bag what I needed to do so I don't forget!) I also notated on my bags if the dish was supposed to be served over rice or egg noodles etc..

Teriyaki Chicken (2 Bags)
Savory Vegetable Beef Soup (2 Bags)
Healthy BBQ Chicken (2 Bags)
Stephanie's Goulash/Beef Stew (2 Bags)
--I made the Balsamic & Onion Pot Roast immediately so I won't include this in the instructions, I will post the recipe at the bottom. =)

Next... I started CHOPPING VEGETABLES! (It's not as bad as it sounds!)
As I chopped I placed the correct amount in each bag. (I started with ALL the onions, then did peppers, then potatoes... (see below for instructions).
I lined up all of my freezer bags across the counter and just dumped the correct amount of veggies for each recipe in the respective bags (see below). I never measure anything so I just guesstimate!

After I had the veggies chopped and distributed I tackled the meat... for this round of freezer cooking I only had to cook the ground beef for the vegetable soup... the chicken & beef stew meat stay raw.

For the ground beef.. take (1) chopped onion and (2) chopped garlic cloves and brown them together. If you are feeling super savy you can let the beef brown while you are chopping the veggies! Let cool, instructions below on how to finish.

For the chicken, I washed & trimmed it and left (4) of the breasts whole (for the teriyaki chicken) and the other (4) I cut in half just because I felt like it (for the healthy bbq chicken).

I trimmed the beef stew meat of any fat and also cut it down into smaller cubes.

After placing the meat in the correct bags I added the spices and remaining ingredients.

Here is how it broke down per bag..

Teriyaki Chicken (2 Bags)

• Split a large bag of Baby Carrots between the 2 bags
• Cut Red Onion into Large Chunks and split between the 2 bags
• (1) 20oz can pineapple in each bag (undrained)
• (2) Garlic Cloves chopped per bag
• (2) Chicken Breasts in each bag
• 1/2 cup teriyaki sauce in each bag

*Add 1/4 cup teriyaki sauce to mixture. Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice.

Savory Vegetable Beef Soup (2 Bags)

• Chop (1) Onion and Chop (2) Cloves of Garlic- Brown in Pan with the Ground Beef- once cool divide mixture between bags
• (2) whole carrots chopped per bag
• (2) celery stalks chopped per bag
• (3) Red Potatoes chopped per bag
• (1) can v8 split between bags
• (1) 28oz can diced tomatoes SPLIT between bags
• (1) cup frozen green beans in each bag
• (1/2)TBSP Worcestershire per bag
• (1/2) cup Beef Broth per bag
• (1) TBSP Parsley per bag
• (1) tsp Basil per bag
• 1/2 tsp Thyme per bag
• (1/2) tsp salt per bag
• (1/2) tsp pepper per bag
• (1) TBSP Sugar per bag

*Place in Crockpot with 1.5 cups of water and 15 oz Beef Broth. Cook on LOW 8 Hours.

Healthy BBQ Chicken (2 Bags) * from mamaandbabylove.com *

• (2) Green Peppers Cut into Slices split between 2 bags
• (1) Red Pepper Cut into Slices-split between bags
• (1) Zucchini Chopped and split between bags
• (3) Onions Chopped and split between bags
• (6) Red Potatoes Chopped and split between bags (you can also use Sweet Potatoes)
• (4) Garlic Cloves Chopped & Split Between bags
• (4) Chicken Breasts Split between bags (I cut each breast in half again)
• (1/2) TBSP Quick Cooking Tapioca per bag
• (1) 15 oz can of Tomato Sauce Split Between bags
• (1) TBSP of Brown Sugar per bag
• (1) TBSP Worcestershire per bag
• (1) TBSP Mustard per Bag
• (1/4) tsp Salt per bag

Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice or Egg Noodles.

Stephanie's Goulash/Beef Stew (2 Bags) *adapted from mamaandbabylove.com *

• (1) Green Pepper Chopped split between bags
• (1) Chopped Onion per bag
• (2) Carrots Chopped per bag
• (2) Chopped Garlic Cloves per bag
• (3) Ibs Beef Stew Meat Split Between Bags
• (1) 6oz can Tomato Paste per bag
• (2) tsp Paprika per bag
• (1/4) tsp Black Pepper per bag

*Cook for 4 hours on HIGH or 8 hours on LOW in a slow cooker. Add (1/2) Cup of Sour Cream about 10 minutes prior to serving. Serve over Egg Noodles.


Once ALL INGREDIENTS are in freezer bags push all of the air out of them and seal. Lay bags flat so they freeze flat. Stack in Freezer... once they are frozen you can re-arrange to best suit your freezer space. Take meal out of freezer the night before you want to put it in slow cooker so it thaws a bit.

Here is the Balsamic & Onion Pot Roast Recipe... I went ahead and made it for dinner instead of freezing it: http://www.kalynskitchen.com/2007/01/how-to-make-pot-roast-in-crockpot.html

There is a TON of shredded beef leftover... I will probably make the leftovers into Sandwiches or Beef Enchiladas later in the week!

Since all of the meals are in the freezer... freezing... as I cook them this month I will let you know what I think of the taste (I guess I should say that I will let you know what the husband thinks of them!!)

If anyone else happens to try them let me know what you think!

If you have any questions about this post let me know.. Being my first time doing this it might be a bit hard to follow... I tried to translate it best I could from what I actually did today in the kitchen!

Thanks for reading and Good Luck!

~Melissa

http://melissafallistestkitchen.blogspot.com/2011/09/freezer-cooking-slow-cooker-meals.html

Spinach lasagna roll ups

$8.01 recipe / $1.14 serving

Here is another super easy dinner idea with endless possibilities for variation. I can't exactly say that it's a "quick" recipe because it does have to bake a while but the actual assembly is really quick and easy.

I filled my Lasagna Roll Ups with spinach and cheese but you could also do mushrooms, pesto, or any meat. You really can make this one your own.

Combine the roll ups with a classic salad and some quick garlic bread and you've got a stellar meal that has "date night" written all over it. If you don't have a date, simply pop them into individual containers and freeze. When you're ready for a serving just take one out and microwave until it's cooked through. Take that, Marie Callender!





My "freezer recipe" this week was marinara sauce. I made a batch of sauce the day before, used about half for the roll ups and then froze the rest for use later. Jar sauce will work just as well if you don't have the time to make your own.

Total Recipe cost: $8.01
Servings Per Recipe: 7 (two rolls each)
Cost per serving: $1.14
Prep time: 15 min. Cook time: 45 min. Total: 1 hr.

INGREDIENTS		COST
1 lb.	lasagna noodles	$1.69
15 oz.	ricotta	$2.09
1 cup	shredded mozzarella	$1.18
1/4 cup	grated parmesan	$0.24
1 lg.	egg	$0.16
10 oz.	frozen spinach	$1.09
2.5 cups	marinara sauce	$1.09
to taste	salt and pepper	$0.05
as needed	non-stick spray	$0.05
TOTAL		$8.01

STEP 1: Get a large pot of water boiling with a dash of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy... about 12-15 minutes). When they are finished cooking, drain in a colander.

STEP 2: While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about 1/4 tsp of salt. Mix until well combined.

STEP 3: When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.

STEP 4: On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.

STEP 5: Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are "back ups" in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking.

STEP 6: Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.

Step By Step Photos

Begin boiling water for the noodles. While you're waiting for the water to boil, prepare the lasagna filling. Thaw and squeeze dry the spinach. I literally take the whole clump in both hands (clean hands!) and squeeze the living day lights out of it. Combine the "dry" spinach ina bowl with the egg, ricotta, mozzarella, parmesan, salt and pepper.


Mix it all up until it's evenly combined.


By this time the water is probably ready for the noodles (heavy boil). Add the noodles boil until soft but not mushy. Occasionally stir the noodles while they cook to prevent them from sticking to each other and the pot. Stir gently because torn noodles = not usable.


Once your noodles are cooked, drained and cool enough to handle, lay a few out on a clean surface. Spread a few tablespoons of filling over each noodle. The filling doesn't have to be that thick because once they're rolled up, it will be compounded and seem thicker.


Roll 'em on up. (preheat the oven to 400 degrees)


Place the rolled up noodles in a baking dish coated in non-stick spray. I was able to get 14 roll ups from that amount of filling. The number of roll ups you get will depend on how thickly the filling is spread on the noodles.


Cover the lasagna roll ups in marinara sauce, taking care to fully cover the noodles (this keeps them hydrated and soft). Cover the dish with aluminum foil (again to prevent drying during baking) and bake for 30 minutes at 400 degrees.



http://budgetbytes.blogspot.com/2011/01/spinach-lasagna-roll-ups-801-recipe-114.html