Grilled or Broiled Garlic Parmesan Corn

 

Ingredients

• 4 ears of corn on the cob
• Olive oil cooking spray
• ½ teaspoon salt
• ½ teaspoon garlic powder
• 3 tablespoons grated Parmesan cheese

Directions

1. Husk the corn. Coat each piece all over with olive oil spray.

2. To Grill: Preheat grill to medium-high. Add corn to grill. Grill corn, turning occasionally, until charred and tender, 8 to 12 minutes total. If it starts to stick, coat with more olive oil spray.

3. To Broil: Preheat broiler. Line a baking pan with foil. Place corn on pan. Broil for about 6-7 minutes until charred (browned). Turn over and broil about 6 minutes more.

4. Remove corn from heat and sprinkle with a little salt and garlic powder all over each piece. Sprinkle the top of each ear of corn with ¾ tablespoon of Parmesan cheese.
Serve immediately.

Makes 4 servings

Nutrition Facts

for 1 corn on the cob
96 calories
2g fat
1g sat fat
3g chol
5g prot
18g carbs
3g fiber
3g sugar
229mg sod

Classic Shrimp Scampi

 

INGREDIENTS

• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• ½ cup dry white wine or broth
• ¾ teaspoon kosher salt, or to taste
• ⅛ teaspoon crushed red pepper flakes, or to taste
• Freshly ground black pepper
• 1 ¾ pounds large or extra-large shrimp, shelled
• ⅓ cup chopped parsley
• Freshly squeezed juice of half a lemon
• Cooked pasta or crusty bread

PREPARATION
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

German Chocolate Pecan Bars

 

Ingredients

• 1-¾ cups all-purpose flour
• ¼ cup cocoa powder
• ¾ cup powdered sugar
• 1 cup cold butter, cubed
• 12 ounces dark chocolate chips
• 3 eggs
• ¾ cup firmly packed brown sugar
• ¾ cup light corn syrup
• ¼ cup butter, melted
• 1 cup unsweetened shredded coconut
• 3 cups pecan halves, toasted

Directions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9-inch-by-13-inch baking dish with parchment paper, allowing an overhang on two ends. Set aside.
2. In a large bowl, combine the flour, cocoa powder, and powdered sugar.
3. Add the cubed cold butter and blend with a pastry blender until the mixture resembles small peas. It will be dry, but it will come together when baked.
4. Press the flour mixture into the prepared baking dish.
5. Bake for 15 minutes.
6. Remove the baked chocolate crust from the oven and place the pan on a wire rack. Sprinkle the dark chocolate chips evenly across the crust. Allow to cool for 30 minutes.
7. In a large bowl, gently whisk the eggs. Add the brown sugar, corn syrup and melted butter, and whisk until smooth.
8. Mix in the unsweetened shredded coconut and pecans.
9. Pour the pecan mixture on top of the melted chocolate chips, and spread evenly.
10. Bake for 30 to 35 minutes, or until the bars are golden brown and the filling has set.
11. Allow to cool completely, then refrigerate for 1 hour before cutting into squares.

How classic and delicious do these bars look? We just can’t get enough of the combination of classic German chocolate shortbread crust, melted chocolate, and pecan-coconut topping, and we also love that we can take out the coconut if we really want, or if we’re hosting guests who aren’t particularly fond of the flavor. (Believe it or not, coconut-haters do exist!)

SEX IN A PAN

 

Ingredients

• 1/2 cup butter, soft (margarine works very well)
• 3 teaspoons sugar
• 1 cup flour
• 1 cup pecans, coarsely chopped

Filling:

• 8 ounces cream cheese, soft
• 1 cup icing sugar
• 2 cups whipped cream

Topping

• 1 (106 g) package chocolate instant pudding, 4 serving size
• 1 (106 g) package instant vanilla pudding, 4 serving size
• 2 cups milk
• 1 1/2 cups whipped cream
• 1 chocolate bar, grated

Directions:

Beat together the butter and sugar. Blend in flour, then stir in the chopped pecans.
Press mixture into a 9 x 13 pan. Bake for 25 minutes at 350*. Cool.
Combine cream cheese, and icing sugar. Add 2 cups whipped cream.
Pour this mixture over the crust.
Combine both pudding mixes with the milk. Pour over cheese mixture.
Ice with 1-1/2 cups whipped cream and sprinkle with grated chocolate.
Chill for at least 4 hours before serving.

German Pancake Recipe

 

Ingredients

• 6 eggs
• 1 cup milk
• 1 cup flour
• dash of salt
• 1 tsp vanilla
• 4 Tbs butter

Preheat oven to 425 degrees F. As oven preheats, place the butter in 9×13” baking dish and put in oven for the butter to melt.

Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth. Pour batter into the baking dish with the melted butter. Bake, for 20 minutes or until golden brown and puffy.

Remove from oven and sprinkle generously with syrup and powdered sugar or fresh lemon juice and powdered sugar.

Thick and Chewy Chocolate Chip Bars

 

Ingredients

• 2⅛ cups (10½ ounces) all purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 12 tablespoons butter (1½ sticks), melted and cooled slightly
• 1 cup (7 ounces) light brown sugar
• ½ (3½ ounces) cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 cups chocolate chips

Directions
Preheat the oven to 325 degrees fahrenheit.

Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.

Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not over-mix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

4-Ingredient Lemon Cream Cheese Dump Cake

 

INGREDIENTS

• 1 (16 oz.) can lemon pie filling
• 1 (15 oz.) package yellow cake mix
• 4 oz. cream cheese, cubed
• 1/2 cup (1 stick) unsalted butter, thinly sliced

PREPARATION

Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray.
Pour lemon pie filling into the bottom of greased baking dish, making sure to spread it into the corners.
Top with 1/2 cake mix, place cubed cream cheese evenly on top, then sprinkle remaining cake mix.
Take butter pats (as thinly sliced as possible) and place them in a single layer on top of the cake mix, trying to cover as much of the surface of the cake as possible.
Place baking dish in oven and bake for 35-40 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool 15-20 minutes before serving.

Caramel-Layered Brownies

 

Ingredients

• 4 ounces unsweetened chocolate
• ¾ cup (1 ½ sticks) unsalted butter
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 cup semisweet chocolate chips
• 1 ½ cups chopped nuts (optional)14 ounces caramels
• 1/3 cup evaporated milk

Directions:

1. Heat the oven to 350⁰F. Lightly grease a 9 x 13-inch baking pan.
2. In the top half of a double boiler, over hot water, melt chocolate and butter, stirring constantly until melted.
3. Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour. Remove 1 cup of batter; set aside. Spread remaining batter into prepared pan. Sprinkle with chips and 1 cup of the nuts, if using.
4. Melt caramels and milk over low heat, stirring constantly, until completely melted and smooth. Spoon over chips and nuts, spreading to edges of pan. Gently spread reserved batter over caramel mixture. Sprinkle with remaining ½ cup nuts, if using.
5. Bake for 40 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake. Cool in pan, cut into squares

Rice Krispies Roll Ups

 

Ingredients

• ¼ cup of melted butter.
• 10 ½ ounces of mini marshmallows.
• 5 ½ cups of rice krispies.
• 1 ½ cups of milk chocolate chips.
• ½ cup of peanut butter.

Directions:
In a 6 quart kettle, melt the butter and mix in the marshmallows and let melt over low heat then add in the rice and mix until well combined.
Spread the the mixture in a greased 10 ½ x 15 ½ baking sheet.

Melt the chocolate chips and peanut butter in the microwave for 1 minute intervals until completely melted stirring after each minute.
Spread the chocolate and butter mixture over the rice krispies mixture and let cool.
Loosen all around with a metal spatula and roll starting on the long side.
Sprinkle the roll with seasonal sprinkles and slice to serve!
Bonne Appétit.

Easy, peasy and crazy! The marshmallows and rice krispies go perfectly with the chocolate and peanut butter. I had some leftovers that I wrapped in saran wrap for the next day. Give it a shot, you will like it!

Old Fashioned Fruit Cobbler

 

Ingredients

• stick of butter.
• 1 ½ cups of flour.
• 1 ½ cups of sugar.
• 2 tsps of baking powder.
• ½ tsp of salt.
• 1 ½ cups of milk.
• 1 tsp of almond extract.
• 1 quart of drained canned fruit.
  

Instructions:

Add the stick of butter to a 9×13 baking dish in place in a preheating oven to 350°.
In a bowl, mix together the flour, sugar, baking powder and salt until well combined, then add in the milk and almond extract gradually.

Pour the mixture over the butter and add the drained fruit pieces to the top.
Bake for 40 minutes and top with cream or vanilla ice cream!
Enjoy!

BLUEBERRY DUMP CAKE

 

Ingredients:

• 4 cups fresh or frozen blueberries
• 1/2 cup sugar
• 1 (18.25-ounce) box yellow cake mix
• 3/4 cup (6 ounces or 1 1/2 sticks) butter
• whipped cream or vanilla ice cream

Tips & Notes
Fresh blueberries will work for this recipe; however, add a bit more sugar because fresh blueberries aren’t always very sweet. You can also try this recipe with fresh or frozen blackberries, strawberries or raspberries – or all three!

Instructions:

1.Preheat oven to 350 degrees.
2.Dump blueberries and sugar into 9-by-13-inch baking dish. Stir together.
3.Sprinkle cake mix over the fruit. Slice butter and distribute over the surface of the cake mix.
4.Bake for 45 minutes to 1 hour (until cake is lightly golden brown and no batter comes out after a toothpick test).

The Absolute Best Coconut Cream Pie

 

INGREDIENTS :

• 1 c milk
• 1 c sweetened, flaked coconut
• 1 c light cream
• 1/2 c sugar
• 2 Tbsp corn starch
• 2 eggs, separated
• 1 tsp vanilla
• 1 pie crust.
• 8 oz whipped cream

HOW TO MAKE:

1. Bake pie crust according to directions on package and cool completely.
2. Place milk and light cream in a double boiler. Add sugar and bring to a boil.
3. Add 2 Tbsp. cold water to corn starch. Stir well.
4. In a bowl beat egg yolks until they are light. Add the corn starch mixture to the yolks. Mix well.
5. Add egg mixture to the milk mixture in the double boiler.
6. Cook for 5 minutes, stirring constantly.
7. Remove from heat. Add vanilla and coconut. Stir. Let stand 30 minutes.
8. Pour into prepared crust. Cover with plastic wrap and chill 30 minutes or until set.
9. Remove plastic wrap. Cover with whipped cream.
Makes 16 ( each one = 3WW SP = 2 points +)

Creamy Crock-pot Chicken and Broccoli Over Rice

 

Ingredients:

• 3-4 boneless chicken breasts
• 1 10oz can cream of chicken soup
• 1 10 oz can cheddar soup
• 1 14 oz can chicken broth
• ½ teaspoon salt
• ¼ teaspoon garlic salt seasoning
• 1 cup sour cream
• 6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes)
• 1 cup shredded cheddar cheese

Directions:

Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth.

Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.

When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

Serve over steamed rice and sprinkle with cheese. 4-6 servings

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CROCKPOT HAWAIIAN CHICKEN

 

Ingredients

• 1 Can Crushed Pineapples
• 1 Cup BBQ Sauce (Doesn’t have to be Hawaiian-Style, Honey BBQ Sauce would also be fine)
• 2-4 Boneless Chicken Breasts (Or however many you need for your family).

Directions:

1. Mix together BBQ Sauce and Pineapples together in bowl.
2. Place chicken in Crock Pot
3. Pour mixture over chicken
4. Cook on low for 5-6 hours.

The 3-Day Soup Cleanse: Eat as Much Soup as You Want And Fight Inflammation, Belly Fat And Disease

 

Ingredients:

• 2.5 cups broccoli florets
• 3 celery stalks, finely diced
• 1 onion, finely diced
• 1 cup kale or spinach
• 2 carrot, peeled and finely chopped
• 2 cups vegetable or bone broth
• ½ teaspoon sea salt
• Juice of ½ lemon
• 2 tablespoons coconut oil
• 2 tablespoons collagen (optional)

Instructions:

First, heat the coconut oil in a pot, and then add the onion, celery sticks, and broccoli. Cook and stir occasionally for 5 minutes.

Add broth, let the soup boil and finally let it simmer for 5 minutes, until soft and blended.

Blend soup until it is even and thick.

Carrot Ginger Detox Soup Recipe :

Ingredients

• — 2 pounds carrots, chopped
• — 2 onions, peeled and chopped
• — 6 cups bone or vegetable broth
• — 3 tablespoons fresh ginger, grated
• — 3 garlic cloves, chopped
• — 1 cup coconut milk
• — Sea salt, black pepper and onion powder to taste
• — 2 tablespoons ghee or coconut oil
• — 2 tablespoons plain protein or collagen powder (optional)

Preparation:

1. First, in a pan, combine carrots, broth, ginger and garlic. Bring mix to boil and afterwards let it simmer.
2. Next, sauté onions in a pan and add ghee. Proceed until everything is caramel-like.
3. Throw in broth mixture and onions in a blender and blend until everything is smooth and thick.
4. Finally, add coconut milk and seasonings and stir well.

Red Lentil Detox Soup

Ingredients:

• ¼ cup coconut oil, olive oil, or ghee
• 2 large sweet potatoes, peeled and chopped
• 1 apple, peeled and chopped
• 1 small white onion, chopped
• 2 large carrots, peeled and chopped
• ½ cup red lentils, rinsed
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon paprika
• 4.5 cups bone or vegetable broth
• 1-inch fresh ginger, peeled and minced
• Sea salt and black pepper to taste
• Coconut cream for topping, optional

Instructions:

1. First, warm up oil on medium heat. In the pot, add chopped sweet potatoes, carrots, apple, and onion.
2. Make sure the apples and vegetables are cooked until onions are crystalized, about 10 minutes.
3. Add lentils, ginger, cumin, chili powder, paprika, and broth to the pot. Let the soup boil and then simmer until everything softens, about half an hour.
4. Blend soup until it is even and thick.
5. Pour blend in the pot again. Let it simmer and add water if needed.
6. Finally, season it well and finish with coconut cream to taste.

Weight Watchers Freestyle Lemon Pound Cake Recipe – 4 Points

 

INGREDIENTS:

• 1 box of lemon cake mix
• 1 small box of sugar free lemon pudding mix
• 4 eggs
• ¾ cup nonfat Greek yogurt, no added sugar or flavor
• ¾ cup of lemon juice
• ¼ cup of water
• 2 additional tablespoons of lemon juice
• 1 teaspoon of powdered Stevia

DIRECTIONS:

Preheat oven to 350 degrees

Spray the inside of a cake pan or Bundt pan with a no point non-stick spray
Combine the pudding mix, cake mix, yogurt, water, and ¾ cup of lemon juice in a large bowl

Whisk until combined but don’t overbeat the mix

Pour into your pan and bake according to cake mix box instructions

To make the icing, combine the Stevia and 2 tablespoons of lemon juice.

Whisk until ingredients are combined. Add a bit more Stevia or lemon juice to get the icing to the consistency you desire

Drizzle icing over the cake after it has cooled completely.

BAKED CRISPY CHICKEN

 

What You’ll Need

• 2 lbs chicken tenders or 4 large chicken breasts
• 2 sleeves Ritz crackers
• 1/4 teaspoons salt
• 1/8 teaspoon pepper
• 1/2 cup whole milk
• 3 cups cheddar cheese, grated
• 1 teaspoon dried parsley
• 1 10 ounce can cream of chicken soup
• 2 tablespoon sour cream
• 2 tablespoon butter

How to Make It
Crush crackers.
If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces.
Pour the milk, cheese and cracker crumbs into 3 separate small pans.
Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine.
Dip each piece of chicken into the milk and then the cheese.
Press the cheese into the chicken with your fingers.
Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
Sprinkle the dried parsley over the chicken.
Cover the pan with tin foil and bake at 400 degrees for 35 minutes.
Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk.
Stir it over medium high heat until the sauce is nice and hot.
Serve over the chicken.

SLOW COOKER “MELT IN YOUR MOUTH” POT ROAST

 

What You’ll Need

• 1 chuck roast (mine was 3 pounds)
• Olive oil
• 1 pound carrots, peeled and cut into large chunks
• 2 pounds potatoes, peeled and cut into large chunks
• 1 onion, peeled and cut into large chunks
• 2 stalks celery, cut into large chunks (optional)
• 1 cup beef broth
• 1 tablespoon corn starch

How to Make It
2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary

FAMOUS RED LOBSTER SHRIMP SCAMPI

 

What You’ll Need

• 1 lb medium shrimp, peeled and deveined
• 1 tablespoon pure olive oil
• 2 tablespoons garlic, finely chopped…
• 1 1/2 cups white wine, I use chardonnay
• 1/2 fresh lemon, Juice only
• 1 teaspoon Italian seasoning
• 1/2 cup softened butter
• 1 tablespoon parsley
• 1/2 cup grated Parmesan cheese

How to Make It
Heat cast iron skillet and add olive oil.
Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
Add garlic and cook 2-3 minutes. Do not allow garlic to brown – it will make it bitter.
Add white wine, and lemon juice.
Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
Sprinkle with grated Parmesan Cheese

CATCH A HUSBAND CAKE

 

What You’ll Need

For the cake

• 1 can of condensed milk.
• 1 can of evaporated milk.
• 1 cup of coconut milk.
• 500gs of flour (2 ½ cups).
• ½ cup of sugar.
• 3 large whole eggs.
• 3 tbsps of margarine.

For the icing

• 1 cup of coconut milk.
• 2 tbsps of sugar.
• 1 cup of shredded coconut

How to Make It
Preheat the oven to 350° and grease and flour a bundt pan.
In a blender, add all the ingredients for the cake and mix until well combined.
Pour the batter in the pan and bake for 30 to 60 minutes depending on your oven.
Check the cake for doneness with a toothpick, if it comes out clean remove the cake.
To make the icing, mix together the coconut milk, sugar and grated coconut in a saucepan and bring to a boil while stirring.
Pour the icing over the hot cake.
Enjoy!
Simple, easy and delicious! This amazing cake is pretty simple to make. I made this cake on my marriage anniversary, it was magnificent!

Easy Christmas Cake

 

INGREDIENTS

• 2 (8 ounce) containers candied cherries
• 1 (8 ounce) container candied mixed citrus peel
• 2 cups raisins
• 1 cup dried currants
• 1 cup dates, pitted and chopped
• 2 (2.25 ounce) packages blanched slivered almonds
• 1/2 cup brandy
• 1/2 cup all-purpose flour
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup butter
• 2 cups packed brown sugar
• 6 eggs
• 3/4 cup molasses
• 3/4 cup apple juice

DIRECTIONS :
In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn into prepared pan.
Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, and then wrap loosely in wax paper. Store in an airtight container.

Butternuts

 

INGREDIENTS

• 3/4 cbutter, room temperature + 1 Tbsp.
• 1/2 cpowdered sugar
• 1/4 tspsalt
• 1 3/4 call purpose flour
• 6 ozpackage butterscotch chips
• 1 cfinely chopped pecans
• RUM GLAZE
• 3 cpowdered sugar
• 1 tsprum extract
• 1/2 cchopped pecans
• 3 to 4 Tbsp milk or water

DIRECTIONS:
1-Cream butter with powdered sugar and salt til light and fluffy.

2-Blend in flour, mix well.

3-Add butterscotch chips and 1 cup finely chopped pecans.

4-Shape dough, a scant teaspoonful at a time, into balls.

5-Place 1 inch apart on ungreased cookie sheet.

6-Bake in 325′ oven for 15 minutes or until firm but not brown.

7-Let cool on wire racks.

8-Make rum glaze. Mix the ingredients until smooth.

9-You can either dip the cookies in the glaze or use a spoon to pour over cookies. Sprinkle with chopped pecans.

BISCUITS & GRAVY CASSEROLE

 

INGREDIENTS:

• 1 pound sausage
• 1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )
• 1 cup cheddar cheese, shredded
• 6 eggs
• 1/2 cup milk
• to taste salt
• to taste black pepper
• 1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )

DIRECTIONS:
Preheat oven to 350 degree’s. Take a 9×13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and it into 1″ pieces and line bottom of pan. Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes

Comforting Chicken & Noodles Crock Pot

 

INGREDIENTS

• 1 24 ounce package – frozen egg noodles
• 2 – 14.7 oz cans – cream of chicken soup – sometimes i use 1 can chicken and 1 can cream of celery
• 1 stick (1/2) cup butter – cut into pieces
• 1 – 32 oz chicken broth – may want extra to thin out, if too thick. the frozen noodles thicken the broth
• mixed vegetables – optional – i didn’t use this time
• Chicken buillon to taste – optional – i add about a teaspoon of better than buillion chicken flavored paste – for a richer chicken flavor
• 6 small boneless, skinless chicken breasts or 4 large
• salt & pepper to taste – can add some parsley too if desire

HOW TO MAKE IT :
Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup.
I whisk the bouillon with the broth and pour over soup.
Place lid on pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces. Add back to pot.
Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. ( You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth, which we like. )
Sprinkle with parsley and mix in, if using at the end of cooking.
Salt & pepper if needed and Serve. Yum!

Oven Roasted Smoked Sausage and Potatoes

 

Ingredients

• 1 package of smoked sausage, sliced into rounds
• 1 large onion, peeled and chopped
• 5 large potatoes, peeled and chopped into ½ inch cubes
• olive oil
• fine sea salt
• freshly ground black pepper
• sweet paprika
• dried thyme
• a handful of greated strong cheddar cheese

Directions:
Preheat the oven to 400*F.

Line a large baking tray (with sides) with several sheets of foil, and spray with cooking spray. Set aside.

Put the sausage rounds, onions, and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven.

Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese.

Unstuffed Cabbage Rolls Recipe

 

INGREDIENTS

• 1 1/2 to 2 pounds lean ground beef
• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 small cabbage, chopped
• 2 cans (14.5 ounces each) low sodium diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1/2 cup water
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt

DIRECTIONS :
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8. 3 WW Smartpts

MINI CHICKEN SALAD SANDWICHES

 

What You’ll Need

• 2 tablespoons fresh lemon juice
• 1/2 cup miracle whip
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 1/2 cups finely diced cooked chicken
• 1 cup finely diced celery

12 mini rolls
How to Make It
In a small bowl, combine the lemon juice, miracle whip and salt.
Toss with the chicken, celery, in a medium bowl.
Serve on mini rolls.