Dinner tonight: Enchiladas

Since this is a forcast post, I will put up pictures later, not like I have been putting up a ton of pics lately anyway...  I really like enchiladas in fact I have multiple recipes that I alternate.  I will put up the two I use the most.  The first is a more cheesy version with a salsa taste.  The second is more of the creamy sauce.  Both are very good!

Chicken Enchiladas

2 cups cooked chopped chicken
1 cup chopped green pepper
1 pkg 8 oz cream cheese, cubed
8 oz salsa divided
8 6 inch flour tortillas
12 oz cheddar cheese cubed
1/4 cup milk

Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.  Spoon 1/3 cup chiken mixture down center of each tortilla; roll up.  Place, seam side down in lightly greased 12x 8 baking dish.  Stir cheese and milk in sauce pan over low heat until smooth.  Pour over tortillas.  Cover with foil.  Bake at 350 for 20 min.  Or until thoroughly heated.  Pour remaining salsa over tortillas.

This is my recipe of choice for tonight only I am going to use the full fat cream soup and plain greek yogurt instead of sour cream.
Lower Fat Chicken Enchiladas

1 package flour tortillas
2 cups cooked chicken breast cut in chunks
2 cans low fat cream of chicken soup
1 cup lioght or non-fat sour cream
2 1/2 cups light cheddar or mozzarella cheese
1 can green chiles
1/2 cup milk

Combine chicken, 1 can soup sour cream, 2 c cheese and chiles.  Mix well.
Warm tortillas; fill each with about 2 Tbsp chicken mixture.  Fold in ends and roll up.  Lay rolls, seam side down in 9 x 13 inch pan, sprayed with pam. 
Mix remaining filling with other can of soup, 1/2 c cheese and milk.  Pour over top of enchiladas.  Cover lightly with foil and bake 30 minutes at 350.

Chicken Oriental salad

My aunt used to bring this salad to most family occasions.  I just remember being so amazed that the cabbage tasted so good with the ramen!  Very tasty and slightly addicting salad!

Chicken Oriental Salad
2 chicken breast halves
2 TB slivered almonds, toasted if desired *
1/2 head cabbage, finely chopped (about 4 c)
2 green onions, sliced
1 pkg Ramen oriental noodles chicken flavor
2 Tbsp toasted sesame seeds*
1 Tbsp sugar
1/2 c vegetable oil
1 tsp salt
1/4 tsp pepper
3 Tbsop vinegar
1/2 tsp MSG (optional)
salad greens
Tomato wedges

Cook chicken in small amount of water, covered, until tender, aobut 20 to 30 minutes, skin, bone and dice chicken to make 2 cups.  Combine chicken with alonds, cabbe green onions, and uncooked noodles that have been broken up with envelope of seasonings, set aside.  In glass jar, combine sugar, oil, salt, pepper, vinegar, and MSG.  Shake until blended.  Pour over salad, toss.  Add more salt and pepper as needed.  Cover and refrigerate for at least 2 hours or for as long as 24 hours.  Serve on crisp salad greens garnished with tomato wedgs.  Makes 8-10 servings. 

*Toasted sesame seeds and almonds:  To toast sesame seeds, spread in shallow pan in single layer;bake at 350 for 2-3 minutes, stirring occasionally.  To toast slivered almonds, spread in single layer in shallow pan; bake at 350 for about 5 minutes.

Hamburger Minestrone Soup

Yet again a staple food from growing up.  Very hearty and tasty.  You can whip up this whole thing  and then freeze leftovers for when you just want some yummy soup!   (Oh I always have a piece of toast, homemade of course, with cheese on it to dip in.  MMMMM!)  Go ahead and crockpot this too...

Hamburger Minestrone Soup

1 lb ground beef
1 c onions, chopped
2 medium potatoes, cubed
2 c sliced carrots
2 stalks celery, diced
2 c shredded cabbage
1/2 c brown rice or barley
1 small zucchini, sliced (optional)
1 qt tomatoes or tomato juice
2 tsp Mrs Dash
1 small bay leaf
1/2 tsp thyme
1 tsp basil
2 tsp beef bouillon granules
2 qts water

Brown hamburger with onions until tender.  Drain fat.  Mix all of the ingredients together and boil for 5 minutes.  Turn down to low and cook 1 1/2 hours or until vegetables are tender.  Makes 12 large servings.

A Quick Fruit Cobbler

This is sooo tasty.  You can use whatever fruit you have on hand and mix and match as you desire.  For this version I used Blueberries and Raspberries.  It is so fast and easy and the kids think it is funny that you put the fruit on the top.  So fun!

A Quick Fruit Cobbler

4 cups fruit of your choice, frozen, canned, or fresh

1 cup Flour

1 cup Sugar

1 cup Milk

2 tsp baking powder

1/2 cup butter

Preheat oven to 400.  Heat fruit in microwave until boiling.  Set aside.  Place butter in 9 x 13 baking pan and put in oven to melt butter.  Mix flour, sugar, milk, and baking powder.  Pour batter over melted butter in baking pan (pull it out of the oven first...  :D  )  Top with fruit.  Do not stir.  Bake at 400 degrees for 20-30 minutes.  Serve with ice cream, milk or yogurt.  

Zucchini Dinner

Possibly my most favorite zucchini main meal.  A definite staple while we were growing up.

1 pkg Stove Top stuffing mix
3 cup zucchini, diced or grated
1/4 onion, diced or grated
1 c carrots, dicd or grated
2 Tbsp margarine or butter
1 tsp salt

Mix together:
1 can cream of chicken soup
1/2 c sour cream
1 cup chicken or turkey, cut up
1 cup grated cheese

Melt maragrine in bottom of pan and carefully cook veggies until tender.  Add a little water if necessary.  Add this to veggies and pour in casserole dish.  Pour bread crumbs from stuffing mix on top.  Bring to a boil 1 1/2 cups water with seasoning packet (if it has it)  pour over bread crumbs, moistening each one.  Bake at 300 for 30 minutes.

Tamale Pie

Another great way to use zucchini.  If you want the quick version of this you can just use premade chili...

1/2 lb browned ground beef
1/2 c onion
1/2 c chopped green peopper
2 cups shredded zucchini
1/4 c diced black olives (optional)
2 c cooked lentils
1 c corn (optional)
1 c tomato sauce
1/4 tsp garlic powder
1 tsp cumin
3 tsp chili powder
1/4 tsp oregano
1/2 tsp salt (optional)
2 c grated cheddar cheese
1 recipe for corn bread (for a 9x9 pan)

Brown ground beef.  Add onion, green peopper, and zucchini; cook until onion is transparent.  Add remaining ingredients except cheese and corn bread. Pour 1/2 corn bread batter into greased 9x13 pan/  Add the hot beef mixture and cheese, then top with remaining batter.  Bake at 425 for 25 minutes.

Meat Pasties

These are a bit like hot pockets only homemade.  I didn't care for them as a child but have grown fonder as I have gotten older.  I would try mozzerella cheese if you aren't a swiss fan, it could change the whole experience.

1 lb ground beef
1 onion, chopped
2 c shredded cabbage
2 c shredded zucchini
1 tsp minced garlic
1 8 oz can tomato sauce
2 tsp basil
swiss cheese
frozen texas rolls, thawed or your favorite roll recipe

Brown ground beef; drain fat.  Add onion, cabbage, and zucchini.  Cook until vegetables are tender.  Drain off any extra liquid.  Add garlic, tomato sauce, and basil.  Mix well.  Roll out rolls in flattened circle 1/2 to 1/4 inch thick.  Place 1 inch square slice swiss cheese on edge of roll.  Place spoonful  (3 Tablespoons) of beef mixture on top of cheese.  Fold dough over the top and crimp edges to seal.  Place on greased cookie sheet.  Bake at 375 for 20 minutes or until bottom is browned.  Serve warm or cold.

Chocolate Zucchini Cake

This chocolate cake is a great way to eat zucchini!  It is a very tasty cake.  I tried it once with all whole wheat flour and agave nectar for the sugar--ummmm, don't waste your time.  Hubby actually said it was worthless.  I have to admit it was extremely heavy!  I will work on substitutions and try again some other day!  Enjoy this one!

1/2c butter
1 tsp vanilla
1 tsp soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 c sour milk or buttermilk  (add a half teaspoon of lemon juice to your milk to sour it)
2 c zucchini, finely chopped or grated unpeeled
1 3/4 c sugar
2 eggs beaten
2 1/2 c flour
5 Tbsp cocoa
1 c chocolate chips
1 tsp salt

Preheat oven to 325, cream butter and sugar.  Add vanilla and eggs; blend well.  In a separate bowl, sift flour, baking powder, cinnamon, soda, and salt.  combine flour mixture and creamed mixture; beat well.  Fold mixture into greased and floured 9x13 baking dish.  Sprinkle chocolate chips over top.  Bake 45 minutes.  Makes 1 cake.

Creamy Chicken Soup

This recipe is a tasty creamy soup.  If you leave out the cheese it saves you 200 calories a serving.  But then this soup wouldn't be nearly as good!  I am a cheese lover I guess.  It sure warms the soul on a cold day, and is quite easy.  I adapted it to use my powdered milk, but if you prefer regular milk just use 4 cups instead of the powdered and water.  Let me know what you think!

Creamy Chicken Soup

2T butter
3 stalks celery

1 cup chopped carrots

5 T cornstarch
4 cups water
12 T Powdered milk  (wisk with water)
1 3/4 cup chicken broth
8 oz sharp cheddar shredded or cut in small chunks
1 12.5 oz can chicken breast
2 tsp worcesterchire sauce
2 tsp fresh black pepper

In a six quart dutch oven, saute vegies in butter until crisp tender.  About 10 minutes.  Stir in cornstarch.  Slowly add milk (or reconstituted powdered milk), chicken broth, worcestershire sauce and black pepper.  Cook and stir until thickened and bubbly.  Stir in chicken and cheese.  Allow cheese to melt, stirring frequently.  Then Enjoy!

Serves 4

Cals 580
Fat 28.6
Carbs 26.1
Fiber 1.3
Protein 52.5

Vanilla Cake

This recipe I found in the Penzey Spice catalog, and then I tweaked it a bit for healthy fair.  It tastes fabulous with strawberries. The original recipe isn't online right now, but I am sure it will be there eventually.  They have such good spices.   Mmmmmm

Here is my version:

4 eggs
1 1/2 cups sugar
2 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 T Apple sauce, a little more could be used as it was a teensy bit dry...
1 Cup milk
2 T wheat germ

1 1/2 T butter melted to coat the cake pans

For the topping:
1 cup heavy whipping cream
1/3 cup powdered sugar
1 tsp vanilla extract

Preheat oven to 375.  In a large bowl beat eggs and add sugar and vanilla.  Mix in applesauce then milk into the eggs.  Add flour, wheat germ, baking powder and salt slowly beating until smooth.  Grease and flour two 9 inch layer pans.  Bake until golden brown and springy about 22 minutes.  The butter gives the edges a nice kripsy taste.  Allow to cool on a cooling rack while preparing the cream topping.

Whip the cream (with cold beaters and bowl for best results) sifting in powdered sugar and drizzling in the vanilla extract as you go.  Stop when you draw out the beaters and the cream holds firm peaks.  This can take up to 5 minutes.  Frost cake with cream when layers are cool.  Slice layers in half horizontally if you desire a 4 layer cake.  Strawberries are a tasty addition.  I would even add them in the layers...

Serving size 1/12 cake without strawberries

269 cals

47 carbs

6.8 grams fat

138 Sodium
29.9 sugar
5.2 protein

Black Bottom Banana Bars

A fantastic combination of banana bread and chocolate.  Who can beat that?  I have found that the easiest way to mash the bananas is with the beaters as I put them in.  I used to do it with a fork before hand, but I am a lazy cook!   Use the extremely ripe-black on the outside bananas as they give the best flavor.  Another trick is to put the bananas you don't want to throw out into the freezer and defrost them just before using.  Frozen bananas are a great treat anyway, we used them as popcicles growing up.  The easiest way I have found is to take a gallon size zip lock bag, peel the banana and put it in, you can keep adding to it as you have the stray banana that is overripe.  Then make banana bars to your heart's content!   Makes 12


Black Bottom Banana Bars

1/2 cup butter
1 cup sugar
1 egg
1 tsp vanilla
1-1/2 cups mashed bananas, about 3 medium
1-1/2 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 c cocoa

In a mixing bowl, cream butter and sugar.  Add egg and vanilla; beat until thoroughly combined.  Blend in the bananas.  Combine the flour, baking powder, baking soda, and salt; add to creamed mixture and mix well.  Divide batter in half.  Add cocoa to one half and spread into a greased 9/13 pan.  Spoon remaining batter on top and swirl with a knife.  Bake at 350 for 25 minutes or until the bars test done.

Texas Cake

OOOOOH Yummy! And fast too!  This cake is probably what made my husband fall in love with me.  If the way to a man's heart is through his stomach.  I think it is also why I gained at least 20 lbs in the first year of our marriage.  Texas cake is a chocolate lovers dream.  Fudgy frosting, soft cake--the ultimate in comfort food.  Perhaps that is why I have not made it that often since I have been eating healthier.  Everything in moderation though so don't make this weekly like I did when I first was married.  But have it every once in a while and enjoy the decadent chocolate goodness!

Texas Cake
2 cups flour
2 cups sugar
1 cup butter
4 Tbsp cocoa  (I use heaping Tablespoons)
1 cup water
2 slightly beaten eggs
1/2 cup sour cream
2 tsp vanilla
1 tsp soda

In a microwaveable bowl combine butter, cocoa, and water.  Heat in microwave until butter is mostly melted.  Stir and then bring to a boil.  (Be careful not to burn it!) Mix with beaters and slowly add sugar and flour.  Add remaining ingredients and mix well.   Pour into a well greased 11x17 inch cookie sheet with sides.  Bake at 400 degrees for 15 minutes.  Frost while still warm.

Icing for Texas Cake:

1 stick butter
4 Tbsp cocoa (heaping never hurts here either)
1/3 cup milk
4 cups powdered sugar
1/2 tsp vanilla

Bring butter, cocoa, and milk to a boil.  Beat in powdered sugar and vanilla.  Spread over warm cake.  Makes 24 servings.

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Mom's Chicken Fajitas

Ohhhh, so good!  These are the best fajitas!  What really makes them the best is the southwest seasoning we use from Penzey's spices.  They are good with chili powder but the Southwest seasoning makes them that much better!  We have cooked these on the smoker, bbq, and under the broiler.  The bbq by far makes them the most tasty but all versions are good!  We usually make extra and have the chicken on pizza in salad or anything else you can imagine.

3 lbs.  boneless, skinless chicken breasts.

Marinade:

1/2 cup oil
1/2 cup lime and or lemon juice.  Lime works the best
2 tsp sugar
4 tsp oregano
4 tsp chili powder (or southwest seasoning)
4 cloves chopped garlic (2 tsp garlic powder)
1-2 tsp fresh ground black pepper

Mix oil, lime juice and spices together for marinade.  Put chicken in a gallon zip-lock bag.  Pour marinade over chicken.  Seal and place bag in flat container.  Refrigerate for at least 4 hours, no longer than 24 hours, turning bag over at least once.

To put them together:

Fresh limes
10 large flour tortillas
2 onions sliced
2 green re or yellow bell peppers, cut into 1/4 inch strips
salsa or picante sauce
shredded cheddar or monterey jack cheese
guacamole or avocado slices
sour cream
shredded lettuce
chopped fresh tomato

Place chicken on broiler or grill.  Sprinkle with southwest seasoning or chili powder.  Broil until chicken is beginning to blacken.  Turn pieces and broil 5-10 minutes longer until cooked through.  Slice meat in thin strips.  Squeeze fresh lime juice over meat.  Saute onions and peppers until crisp-tender in saute pan sprayed with oil spray.  Squeeze fresh lime juice over vegetables when just ready to take off heat.  Wrap tortillas in foil and heat in 325 oven until warm, or warm one at a time over open flame on gas stove, being careful to watch so they don't burn.  Immediately place in foil wrapped in a towel.

To serve:  Place some chicken onion mixture, salsa cheese, guacamole, sour cream and lettuce in center of tortilla.  Fold 1 end up about 1 inch over mixture; fold right and left sides over folded end.

This is best served buffet style. 

I hope you enjoy these as much as we do!

5-7 layer bean dip

Yes I realize that it has been a very long time since I have posted on here.  I have a good excuse I promise!  We bought a house, moved and sold our old house all within two months.  It went very quickly but of course only after about 8 months of waiting on the house we bought.  So I promise I will make up for my absence...



5-7 layer bean dip.  Why is it 5-7?  Because my husband hates onions, and I don't always have tomatoes around when I make it.  I think it is so versatile because it tastes just as good at five layers as it does seven.  You can mix and match the layers as you want to, but here is how we like it. 


3 cups refried beans,  I use reconstituted beans from the LDS cannery but canned work well too. (use2 cans)
3 ripe avocados, smashed with a little lemon or lime juice to maintain color
1-16oz container sour cream
1 package taco seasoning
2 cups shredded cheese or to taste
1 large can olives, sliced
3 tomatoes chopped.

Spread refried beans along bottom of a 9x 13 pan, spread mashed avocados over the top evenly. Mix taco seasoning and sour cream together, (I usually do in the sour cream container) spread over avocados.  Sprinkle cheese and then olives and tomatoes over the top of the pan.  Place in fridge.  Enjoy with jicama strips, peppers or chips.  So yummy!

Corned Beef Reuben Sandwiches

My husband had never eaten one of these until he met me.  One of the exotic foods I introduced him to.  Reubens are great and really easy.  By my calculations it was about 400 calories for the sandwich using low fat swiss cheese. 

First cook a corned beef--the best we have found are from Costco or Sams club.  Put it in a crockpot on high with a little water and the seasoning packet for at least 12 hours.  The longer it cooks the more tender and tasty it is.  For some reason we have found we like it better cold.

Corned Beef Reuben Sandwich

Corned beef, previously cooked
Rye bread  (our favorite is orowheat dill rye)
Saurkraut
Swiss Cheese
Thousand Island Dressing

Take a slice of Rye bread and spread with about a Tablespoon of Thousand Island dressing.  Place on baking sheet dressing side up and then layer corned beef, saurkraut and swiss cheese on top.  Repeat for as many sandwiches as you want to make.  Broil in Oven until cheese starts to bubble and bread starts to brown.  Allow to cool slightly and then enjoy!

Easy Chicken Cordon Bleu and Shirley Caziers Chicken

This is a fantastic recipe that is a version of one I usually make called Shirley Caziers Chicken.  I found this on the everyday food storage website, take a look if you want to see how she did it.  I have made a few variations of my own.  When I made it I used Magic mix which is a combination of Powdered milk, butter and cornstarch that you can use in place of cream soups.  Check out this link to learn more about that.  I used regular cream of chicken soup in my nutrition calculations so I will leave the recipe that way.

Easy Chicken Cordon Bleu

8 Boneless Chicken Breasts
4 oz or 8 thin slices of ham
8 oz or 8 thin slices swiss cheese
1-1/2 cans cream of chicken soup
1/2 cup water
1 box Stove top for chicken Stuffing
1/2 cup water more

Layer chicken, cheese and ham in a 9 x 13 baking dish.   Mix soup with water and pour over chicken.  Sprinkle stovetop over mixture in baking dish.  Boil second cup of water pour over stovetop being sure to get all bread crumbs moist.  Bake covered at 350 for 45 minutes.  Uncover and bake 15 minutes longer.

Makes 8 servings.  (220 grams each)

437 cals, 22.7 carbs, 20.4 grams fat, 1 gram fiber

Shirley Caziers Chicken has been a staple in our house for a long time.  My husband calls it one of his favorites.  The only real difference between these two recipes is the ham.  They are pretty tasty!  Also this version uses sour cream and one cup of cream soup instead of the 1 1/2 cans of the other.  The taste is pretty comparable.   I think I am going to have to try to make this one with the magic mix!

8 boneless skinless chicken breasts
8 slices swiss cheese
1 can cream of chicken soup
1/2 can milk or sour cream
1 package chicken flavored stuffing mix

Place chicken breasts in a 9x13 pan sprayed with non stick spray.  Place a slice of swiss cheese over each breast.  Mix soup and milk or sour cream and pour over the chicken and cheese.  Mix the stuffing according to the package directions.  Spread the stuffing over the top of the chicken and cheese.  Bake at 350 for 45 minutes or until chicken is cooked through.  Makes 8 servings  (7 Weight watchers points per serving)

Both recipes are very tasty and very easy.  Give them a try and tell me what you think!

Meatloaf

I ate this meatloaf quite frequently growing up.  It was a little drier than I remember, but then I was a little skimpy on the topping,  I usually double the topping recipe as it is my favorite part.  This also made more than I remember and I put it in two loaf pans,  I think it would have been better in just one pan--thicker.  Try it and enjoy.  It is great for sandwiches the next day too!

2 lb lean ground beef  (or half turkey half beef)
1 cup tomato sauce
1 2/3 cup oatmeal
2 eggs
1 tsp salt
1/8 tsp pepper

1/3 cup catsup
1 Tbsp brown sugar or molasses
1 Tbsp mustard

Combine all ingredients;  mix well.  Shape to form 2 loaves (or just one)  Place in 9 x9 inch galss baking dish or loaf tins.  Mix barbecue sauce topping ingredients together and spread over top of loaves.   Bake in preheated oven at 350 for 1& 1/2 hours.

Nestle Toll House Chocolate Chip Cookies

According to my husband, this is the only chocolate chip cookie worth making.  It certainly is very good!!
If you chill the dough before baking they turn out just like the break and bakes only better because there are no preservatives!  Enjoy!!

Nestle Toll House Chocolate Chip cookies

2 ¼ Cups all purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter, softened

¾ cup granulated sugar

¾ cup brown sugar

1 tsp vanilla extract

2 large eggs

1 ¾ cups (11.5 oz pkg) Nestle toll House Chocolate Chips

Preheat oven to 375

Combine flour, baking soda and salt in small bowl.  Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels and nuts.  Drop by rounded tablespoon onto ungreased baking sheets. 

Bake for 9 – 11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.    Makes about 5 dozen cookies

Pan cookies: grease 15x10-inch jelly-roll pan.  Prepare dough as above.  Spread into prepared pan.  Bake for 20-25 minutes or until golden brown.  Cool in pan on wire rack.  Makes 4 dozen bars.

Applesauce cookies

My Mother-in-law makes these all the time, she claims they don't raise her blood sugar as much as some other cookies do.  They are only 15 carbs a piece, so take that as you may.  This version of the cookie turns out a little bit different than hers.  Perhaps it is because I like all the spice and she doesn't add any.  They are quite tasty--I like to bake them at 375 for about 10 min.  For some reason I prefer these cookies a little bit crunchy on the bottom.  They turn out just fine at 350, they just aren't as crispy.  Try it and see what you like the best!

2 cups flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 cup shortening
1 cup sugar
1 cup applesauce
1 tsp baking soda
1 egg, beaten
1 tsp vanilla
1 cup chocolate chips

Sift flour. Measure, add salt, spices and sift again. Cream shortening, add sugar gradually and continue to beat until light and fluffy. Stir soda into aplesauce. Add beaten egg and applesauce with creamed mixture. Add dry ingredients. Stir in chocolate chips. Drop by teaspoonfuls two or three inches apart on greased baking sheet. Bake in 350 oven 15-20 minutes.

Fruity Breakfast Cookies

I found this recipe on the My Fitness Pal Website, it was quite yummy and low cal too--it made 22 cookies and they came out to 58 cals each.  Mmmmm!     Not bad for a breakfast on the go.

Ingredients:
3 mashed bananas
1/3 cup apple sauce
2 cups uncooked quick-cooking oats
1/4 cup skim milk
1/2 cup raisins
1 tsp vanilla
1 tsp cinnamon
1 tbsp Splenda , sugar or other sweetener (I used sugar but only 2 tsps)

Preheat oven to 350 degrees. Mix all ingredients in a bowl really well. Let this mixture stand for at least 5 minutes to let the oats become good and hydrated. Heap the dough by teaspoonfuls onto a greased cookie sheet. Bake for 15-20 minutes and let cool.  ( I couldn't help it I dove right in!)

Marinated Turkey Breasts (Manti Chicken)

This is our very favorite chicken recipe.  We make them out on our smoker, but they are just as good if not better cooked on the bbq. I use a bag of chicken breast tenders from costco-but it is just as good with turkey or chicken breast.  Dip into ranch dressing and have a salad on the side.  Yummy!!

1 cup lemon-lime soda  (I have also used ginger ale)
1/2 cup soy sauce
1/2 cup oil
1/8 tsp garlic powder
1/8 tsp horseradish

Mix ingredients together.  Slice breasts length wise 3/4 inches thick  (If using tenders just put them in)  Marinate 3-4 hours or overnight in refrigerator.
Grill until meat is white and juices run clear, about 10 minutes.  6 out of 5 stars.  The best!

Biggest Loser Golden Flaxjacks

I am a big biggest loser fan.  In fact I like to exercise while watching my DVR'd shows  It is almost as though I am doing my last chance workout with Jillian and Bob.  I got the new book Simple Swaps and tried out this pancake recipe.  A little heavier than the pancakes I usually make but quite tasty--I am sure the next time I make these they will turn out much better!  I topped them with a cup of frozen mixed berries that I had brought to a boil and smushed, I let the berries boil down until they were a little thick.  Also a portion of greek yogurt.  One serving of these pancakes (2- 4") is 160 calories.  With the berries and yogurt they pack quite the punch for fiber and protein.  Give them a try!

Golden Flaxjacks

1 cup whole wheat flour
1/2 cup stone-ground cornmeal
2 T wheat bran or oat bran
2 T flaxseed meal
2 teaspoons baking powder
1/2 teaspoon salt
2 large egg whites
1 3/4 cups fat-free or 1 % milk
2 T olive oil or canola oil
1/2 teaspoon pure vanilla extract

In a large mixing bowl, combine the flour, cornmeal, bran, flaxseed meal, baking powder, and salt.  Set aside.

In a small mixing bowl or blender, whisk together the egg whites, milk, oil, and vanilla until smooth.  Make a well in the center of the dry ingredients.  Pour the liquid mixture into the well and stir just until combined.  Allow the batter to stand for about 30 minutes or overnight in the refrigerator.  Add more milk, if needed to obtain batter the consistency of thick cream.

Heat a nonstick griddle or nonstick skillet  (coated with cooking spray if necessary) to medium heat.  For each flaxjack, pour a scant 1/4 cup of batter onto the griddle.  Cook until the flaxjacks are puffed and dry around the edges.  Turn and cook the other side until golden brown.

I started these on medium heat according to my griddle.  However it was taking forever and they didn't brown.  So I actually cooked them at a slightly lower temperature than I usually cook my pancakes.  They started to be much better!   After cooking I allowed them to cool and then packaged in individual servings.  Now I can freeze and pull out just what I want for breakfast.  DH didn't even want to try these, but I think they are good!  (he isn't very adventurous!)  I think they taste best with the berries and yogurt, but let me know what you think!

Salt Dough

For primary last Sunday I taught a lesson where I got to make salt dough for the kids to play with.  Being as it is kinda fun to have a play dough recipe, and also rather fun to make I thought I would share it with you.

2 cups flour
1 cup salt
1 T oil
3/4 cup water add 4 drops food coloring if desired--I used Yellow

Knead mixture into balls until soft and smooth add 1 T water or flour if necessary.