Tuesday, March 4, 2008
1/4 c Butter
8 oz Package broccoli
2 cans Chicken broth
2/3 c Corn starch
8 oz Velveeta
1 c Milk
1t Garlic powder
1 c Water
Cook butter, broccoli and chicken broth over medium heat until broccoli is tender(about 10-15 minutes). Reduce heat and stir in cheese cubes until melted. Stir in milk and garlic powder until smooth. In small bowl, stir cornstarch into water until dissolved. Pour into soup and cook until thick.
Recipe found at Meals Matter
Thursday, February 21, 2008
Found on Meals Matter
A variation on scalloped spuds.
2 lbs Small red potatoes, quartered
2 (8oz) packages Cream cheese,* softened
1 can Cream of potato soup,* undiluted
1 Envelope Ranch salad dressing mix
1 tbsp Milk*
Place potatoes in crockpot. In a bowl beat together cream cheese, soup, salad dressing mix and milk. Stir into potatoes. Cover and cook on low for 8 hours or until potatoes are tender.
*Using lowfat cream cheese, soup, and milk will reduce fat and calories.
Found on Meals Matter
Modified from original. No noodles. Low carb.
1/2 lb. Ground Beef
1 cup Spaghetti sauce
7-8 cups Zucchini, thinly sliced LENGTHWISE
3/4 (or more) cup Mozzarella Cheese, Shredded
1 cup Small Curd Cottage Cheese
In medium skillet, brown ground beef. Stir in spaghetti sauce. Arrange slices of zucchini in bottom of 8" baking dish. Spoon on half of beef mixture and half of cottage cheese. Sprinkle with half of mozzarella cheese. Repeat layers. Bake at 375 for 40 minutes.
Note: Make sure you slice the zucchini thin otherwise it stays on the crunchy side and it's not quite as good that way.
4 Boneless, skinless chicken breasts
1 cup Plain non-fat yogurt
1/4 cup Skim milk
1/2 package Hidden Valley Ranch Ranch Dressing Mix
Combine yogurt, milk and ranch mix, mix well. Put chicken in plastic sealable bag, pour yogurt mixture over it. Seal and refrigerate at least 1 hour.
Grill over medium flame 20 minutes, or until done, turning once.
I plan on doing this on the stovetop, our grill is covered with about 3 feet of snow. I've made one similar to this before and it turned out great. Let me know if anyone else tries this.
This is a Meals Matter recipe.
Thursday, January 31, 2008
Golden Chicken Crockpot
Easy Creamy Chicken Crockpot meal!
6 Chicken Breasts
2 (10 3/4 oz) Cans Cream of Chicken Soup
2 cups Milk
1 Small onion, chopped (optional)
1/2-1 tsp Salt
1 tsp Dried basil
1/8 tsp Pepper
1. Pleace chicken in slow cooker.
2. Combine remaining ingredients except cheese. Pour over chicken.
3. Sprinkle with desired amount of cheddar cheese.
4. Cover-cook on high 1 hour; then reduce heat to low and cook 5-6 hours. (note: if you don't have time to cook it on high for the 1 hour just put in on low and cook for 7-8 hours or until done).
We love this recipe with cooked rice.
Recipe found at Meals Matter
Contributed By: Michelle Powell
(I don't know who this is~ just copied the recipe, but I didn't want to take claim for someone else's work)
Friday, January 11, 2008
Wednesday, December 26, 2007
We made these cookies on Christmas Eve...let me clarify that. I was too tired to actually make the cookies, we purchased already made cookies and decorated them so they looked like these... it was much easier!
We used chocolate chips instead of currants- very tasty! The kids really enjoyed these and everyone that came for dinner on Christmas thought they were really cute. Anyways, if you ever want to make these, here's the recipe...
Prep Time:1 hr 10 min
Start to Finish:1 hr 50 min
Makes: 1 1/2 dozen cookies
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 teaspoon grated lemon peel
2 tablespoons milk
2 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 tablespoons Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
3 tablespoons red sugar
18 miniature marshmallows
36 currants or semisweet chocolate chips
18 red cinnamon candies
3/4 cup shredded coconut
1. Heat oven to 400°F. Beat butter, granulated sugar and lemon peel in large bowl with electric mixer on medium speed, or mix with spoon. Stir in egg and milk. Stir in flour, baking powder, baking soda and salt.
2. Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet. Press bottom of drinking glass on each until about 1/4 inch and 3 inches in diameter. Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
3. Spread frosting on cookie (frost and decorate each cookie before starting another). Sprinkle red sugar over top third of cookie for hat. Press on miniature marshmallow for tassel. Press 2 currants for eyes and 1 cinnamon candy for nose into center third of cookie. Sprinkle coconut over bottom third for beard.
1 Serving: Calories 270 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 7 g); Cholesterol 25 mg; Sodium 180 mg; Total Carbohydrate 3 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 2 %; Iron 4 % Exchanges: 1 Starch; 2 Fruit; 2 Fat *Percent Daily Values are based on a 2,000 calorie diet.
To keep the cookies perfectly round, be sure to drop the dough into mounds 3 inches apart so they won’t bake together.
To make the edge of the frosting even, place some of the frosting in a heavy plastic food-storage bag. Snip off a corner, and squeeze out frosting to outline each cookie before spreading frosting inside the outline.
Recipe found on: http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=34271