Crockpot Creamy Red Potatoes

Contributed By: jugreer
Cookingcache.com
Found on Meals Matter

A variation on scalloped spuds.

Ingredients
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*

Preparation
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.

Cook's Notes
*Using lowfat cream cheese, soup, and milk will reduce fat and calories.

Zucchini Lasagna

Contributed By: suzwestfall
cookingcache.com
Found on Meals Matter

Modified from original. No noodles. Low carb.

Ingredients
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

Preparation
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.

Ranch Chicken

Easy, low fat, yummy way to prepare chicken! Best grilled.

Ingredients
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

Preparation
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.

Dinner Tonight
Golden Chicken Crockpot
Easy Creamy Chicken Crockpot meal!

Ingredients:
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
Shredded Cheese

Preparation:
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).

Cook's Notes:
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)

Plan Ahead...

I posted about this on my other blog, but in case anyone checks this one out I want to make sure I share this link....
http://www.kraftfoods.com/kf/home.htm

It has great recipe and grocery planning.

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
1 egg
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.

Nutrition Information:
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.

Success
To keep the cookies perfectly round, be sure to drop the dough into mounds 3 inches apart so they won’t bake together.

How-To
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

What We Were Going To Eat Tonight Until...

Hubby called and said his promotion was effective today- thaw out the steak! So tonight we are having a steak dinner with sweet potatoes and some other veggies too, not sure which yet. This is a great lasagna that is a nice change from the traditional red sauce lasagna.

Chicken Lasagna

Boil lasagna noodles according to package.
Cook chicken and dice. (I boil it, usually I will boil a few chicken breasts at a time and then freeze some for future recipes, that way I can avoid this step later)

Sauce:
1 can cream of chicken soup
1/3 cup milk
1 can cream of mushroom soup
1 can water
1 tsp. basil (optional)
Bring to a boil and let simmer.

Saute:
1/2 onion chopped
1/2 green pepper chopped
2 TBS butter
Slowly add 1 TBS flour to thicken
Add to sauce.

In a 9X13 pan, layer sauce then noodles
sprinkle cottage cheese then
mozzarella cheese then
cheddar cheese then
diced chicken, repeat- finishing with parmesan cheese on top.
Bake 375 for 1 hour.