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.

Christmas Fudge

Every Christmas and New Years the family pulls out the famous fudge recipe.  There is really no other fudge that compares to it.  I personally think it is the only fudge to eat, although I am enough of a chocoholic that I won't turn down a bit of chocolate that is offered to me.  As long as I can remember we have had this fudge for Christmas, I hope you enjoy it as much as I have!

Christmas Fudge

1 lb Hershey's Chocolate bars  (I use 8 oz Symphony bar with toffee and almonds and 8 oz special dark chocolate since they have reduced the sizes it is actually 2-4.25 oz bars of each)
1 can evaporated milk
1/2 lb butter
4 cups sugar
1 16 oz package miniature marshmallows
2 oz unsweetened chocolate

Break up all the chocolate; open the marshmallows.  Set aside.  Combine milk, butter , and sugar and bring to a boil.  Boil 5 minutes (7-10 if you like harder fudge).  Take off heat and add other ingredients; stir well until all are melted and mixed.  Pour into greased 9 x 13 inch pan.  Let cool. 

Yummy!!

Banana Bars with Cream Cheese frosting

This is my most favorite banana dessert.  Soo yummy.  I could eat a whole pan, well I better not...

Banana Bars with Cream Cheese Frosting

1/2 cup butter or margarine
2 cups sugar
3 eggs
1 1/2 cups mashed ripe bananas (3 medium, I actually used 4 and cut the butter by 1/4)
1 tsp vanilla extract
2 cups flour
1 tsp baking soda

Frosting
1/4 cup butter softened   (In my laziness I usually use just the 8 oz bar of cream cheese and omit the butter)
4 oz cream cheese, softened
4 cups confectioners'sugar
2 tsp vanilla extract

In a mixing bowl, cream butter and sugar.  Beat in eggs, bananas and vanilla.  (I usually put the whole very ripe bananas in, they mix up just fine.)  Combine the flour, and baking soda; add to creamed mixture and mix well.  Pour into a greased 15x10x1 inch baking pan.  Bake at 350 for 20-25 minutes or until bars test done.  Cool.
For frosting cream better and cream cheese in mixing bowl.  Gradually add confectioners' sugar and vanilla; beat well.  Spread over bars.  Yield 3 dozen.
Note:  to make these gluten free replace flour with 2 1/2 cups gluten free flour mix and add 1 tsp xanthan gum.  Very yummy both ways!

Salsa Chicken

The counterpart to Chicken and corn chili would be salsa chicken.  It is meant to be over rice but as soon as we tried it that way, we knew we had to try it in a tortilla.  Ahhh, heaven!!  This chicken is so very easy to make I just use the frozen breasts right out of the freezer it shreds so easy and tastes oh so good.  DH believes this recipe to be just as good as his favorite hole in the wall mexican restaurant.  The link to where I found it is here.


Crock Pot Salsa Chicken

4 boneless, skinless chicken breasts 

1 cup salsa

1 package taco seasoning

1 can cream of mushroom soup

Add chicken to crockpot. Cover with salsa taco mix and soup.   Cook on low for 6 to 8 hours.  Shred chicken and mix into sauce.  Serve on warmed tortillas with cheese and sour cream, lettuce, tomato and olives if desired.

Five Stars!