Almond Cheddar Appetizers

Artichoke and spinach Stuffed chicken breast for two

Baked Chicken Surprise

Baked Fish Fillets for 2

Baked Sweet Potato Recipe (Serves 4) (November 2019)

Beef stroganoff

Black Bean and Spinach Enchiladas (Dec 2018)

Breakfast Burritos (May 2019)

Brunch fruit salad


Charlie's Burritos

Charlie's Spinach Chipotle Enchiladas  

Cheddar Cheese Chicken Bake 


Chicken Cacciatore with Pasta

Chicken Taco Soup (May 2014)


Chicken Tortilla Soup

Chile Relleno Casserole

Chili Cheese Bake

Chili Relleno Enchillada Casserole (September 2019)


Claim Jumper Meat Loaf Recipe (March 2020)

Cold Poached Salmon with Herb Mayonnaise


Corny Bean Dog Casserole (July 2019)

Crab and Shrimp Etouffee

Crab Roll

Cranberry Apple Bake (for 2)

Cream Cheese & Herb Stuffed Chicken Breasts

Dawn's Version Keto Baked Chicken Fajitas for 2 (December 2019)

Easy Pasta Salad

Easy Slow Cooker Baked Beans

Easy Slow-Cooker Jambalaya

English Two in One

Everyday Cassoulet

French Onion Chicken with Gruyere

Gardren Vegetable Spaghetti Sauce

Ginger Cream Recipe (November 2019)

Herb-Roasted Turkey Breast Recipe (November 2019)

Holiday Green Salad Recipe (Serves 3-4) (November 2019)


Homemade Queso Dip {keto / low carb} (December 2019)

Hot Dog Reuben (Jun 2014)

Jenny's Cuban-Style Slow-Cooker Chicken Fricassee

Juicy Watermelon Salad Recipe

Keto Baked Chicken Fajitas

Keto Chicken Alfredo with Broccoli Bake (January 2020)

Keto Pesto-stuffed Chicken Thighs

Leftover Mac n Cheese Casserole (Mar 2019)

Loaded Pizza

Meatball Minestrone Soup

My Favorite Garlic Butter Recipe

New take on chili


Oven-Baked Grouper Recipe

Pan-fried Venison Steak

Parmesan Crusted Chicken Recipe (October 2019)

Picante Shrimp Tacos (August 2019)


Pirate's Cove Cake

Pork and Slaw Sandwiches

Pork Chop Suey

Pork Loin in a Bag (Jan 2019)

Pork With Butter Herb Sauce (Sep 2014)

Prime Rib Potpie

Recipe for Grilling a Turkey (November 2019)

Rice-a-Roni stuffed Pork Chops

Salad Dressing Recipe (November 2019)

Sauteed Brussels Sprouts Recipe (November 2019)

Scallops with Capers and Tomatoes

Seafood Soup

Seafood Stuffed Poblano Peppers (Apr 2014)

Shrimp Scampi

Skinny Beef Enchilada Pie (Apr 2019)

Slow-Cooker Chicken Parmesan

Slow Cooker Chicken Pot Pie with Pie Crust Crackers ​ (Nov 2018)

Slow Cooker Italian Chicken and Potatoes

Slow cooker Leftover soup

Slow Cooker Pork Loin and Apples

Slow Cooker Pork Stroganoff

Slow Cooker Shrimp Boil (February 2020)

Slow Cooker Stuffed Meat Rolls

Slow Cooker Sweet and Sour Pork Chops

Slow Cooker Sweet Potato Casserole

Slow cooker Swiss steak (Oct 2014)

Sock It To Me Cake

Sort-Of Veggie Quiche (Nov 2014)

Southern Slow Steaks (Oct 2014)

Spaghetti Squash & Chicken with Avocado Pesto

Spanish Rice-a-Roni (from leftover rice-a-roni)

Spinach and Mushroom Quiche with Shitake Mushrooms

Squash Flan Recipe (Serves 6) (November 2019)

Tomato Pie

Tropical Froth

Tuna Noodle Salad

Upside-Down Shepherd's Pie

Watermelon Salad for 2

Zucchini Potato Pancakes (Sep 2014)

Pork and Slaw Sandwiches

Pulled pork is an instant classic and slow-cooking it is simply genius. Use packaged cabbage and carrot coleslaw to shave off prep time.
Recipe by Oxmoor House September 2012
Credit: Oxmoor House
Yield: 15 servings (serving size: 1 sandwich)

1 (3-pound) boneless pork loin roast, trimmed
1 cup water
1 ¾ cups barbecue sauce
2 tablespoons brown sugar
1 ½ tablespoons hot sauce
½ teaspoon freshly ground black pepper
2 ½ cups packaged cabbage-and-carrot coleslaw
¼ cup canola mayonnaise
1 tablespoon white vinegar
¼ teaspoon sugar
⅛ teaspoon salt
15 (2-ounce) hamburger buns

Step 1. Place pork and 1 cup water in a 3- to 4-quart electric slow cooker. Cover and cook on LOW for 7 hours or until meat is tender.
Step 2. Drain pork, discarding cooking liquid. Return pork to slow cooker; shred with 2 forks. Stir in barbecue sauce and next 3 ingredients (through pepper). Cover and cook on LOW for 1 hour.
Step 3. Combine coleslaw and next 4 ingredients (through salt) in a bowl; toss well. Place about 1/3 cup pork mixture and about 2 tablespoons slaw on bottom half of each bun; cover with bun tops.
Step 4. Quick Tip: Using packaged cabbage-and-carrot coleslaw shaves time off the prep. Long gone are the days when you'd have to shred your own.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Nutrition Facts

Per Serving: 330 calories; fat 8.7g; saturated fat 2.1g; mono fat 3.8g; poly fat 2.1g; protein 23.4g; carbohydrates 38.1g; fiber 1.3g; cholesterol 59mg; iron 2.3mg; sodium 565mg; calcium 78mg.


Slow-Cooker Chicken Parmesan



1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1/4 teaspoon salt
1 large egg, lightly beaten
1 tablespoon water
4 (6 ounces each ) boneless skinless chicken breast halves
1 jar (24 ounces) marinara sauce
4 slices part-skim mozzarella cheese
Hot cooked pasta, optional


In a shallow bowl, combine bread crumbs, Parmesan cheese, Italian seasoning, pepper and salt. In another bowl, combine egg and water. Dip chicken in egg mixture, then in crumb mixture to coat both sides, patting to help coating adhere.

Transfer chicken to a 4- or 5-qt. slow cooker. Pour sauce over chicken. Cook, covered, on low for 4-6 hours or until a thermometer inserted in chicken reads 165°. Top with cheese, recover, and cook for 10-15 minutes, until cheese is melted. If desired, serve with hot cooked pasta.

Test Kitchen tips
Serve alongside sauteed broccoli rabe or a fresh green salad.
Top with fresh basil before serving.

Nutrition Facts

1 serving: 475 calories, 17g fat (7g saturated fat), 171mg cholesterol, 1689mg sodium, 27g carbohydrate (11g sugars, 4g fiber), 50g protein.


Upside-Down Shepherd's Pie
Serves 4 (serving size: about 1/2 cup potatoes and about 1 cup beef mixture)
To keep things lightning-fast, we forego the layered-in-a-skillet approach to shepherd’s pie and instead serve the veggie-flecked beef mixture on top of a bed of mashed potatoes. A little bit of flour thickens the sauce so that it’s more of a rich, luscious gravy. We love the touch of sweetness that turnips offer, but you can substitute any other root vegetable you have on hand—try parsnip, rutabaga, or more carrot. And though we go for ground beef here, you can try the recipe with ground lamb (more traditional), ground turkey, or ground chicken.
1 tablespoon olive oil 10 ounce 90% lean ground beef
1 cup chopped onion
1/2 cup chopped turnip (about 3 oz.)
1/2 cup chopped carrot (about 1 medium carrot)
2 teaspoons chopped fresh rosemary
4 garlic cloves, minced
2 cups unsalted beef stock
2 tablespoons all-purpose flour
1 cup frozen green peas
1/2 teaspoon black pepper
3/8 teaspoon kosher salt
3 cups frozen mashed potatoes (such as Ore-Ida Steam n' Mash)
1/3 cup 2% reduced-fat milk
Nutritional Information
Calories 325 Fat 11.2g Satfat 3.6g Monofat 5.6g Polyfat 0.7g Protein 21g Carbohydrate 34g Fiber 5g Cholesterol 48mg Iron 3mg Sodium 632mg Calcium 108mg Sugars 6g Est. added sugars 0g
How to Make It
Step 1
Heat oil in a large nonstick skillet over medium-high. Add beef; cook 6 to 7 minutes or until browned, stirring to crumble. Add onion, turnip, carrot, rosemary, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring occasionally. Whisk together stock and flour. Add stock mixture to pan; bring to a boil. Reduce heat to medium, and simmer 4 minutes or until thickened. Stir in peas, pepper, and salt.
Step 2
Place potatoes in a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 6 minutes. Add milk to potatoes; mash to desired consistency. Divide potato mixture among 4 shallow bowls. Top evenly with beef mixture.


Oven-Baked Grouper Recipe - Easy Crispy Panko Coated Fillets

Crispy Oven Baked Grouper; it's quick, it's easy, it's foolproof, and every last bite of the fish is pure crunchy, flaky, deliciousness!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Cuisine: American
Servings: 4 servings
 Calories: 337kcal
 Author: Sharon Rigsby
4 Tbsp unsalted butter
1 clove garlic (small clove, minced)
3/4 tsp fresh thyme may substitute 1/4 tsp dried thyme
1 cup panko breadcrumbs
1/4 tsp kosher salt
1/8 tsp ground black pepper
1/4 cup mayonnaise
1/2 tsp lemon zest
4 fresh grouper fillets (1 to 1-1/2 inches thick) (skinless)
Preheat the oven to 300 degrees F.
Melt butter in a small skillet over medium heat. Add garlic and thyme and cook for about 30 seconds. Stir in panko and pepper and cook until the panko is golden brown, which should take about 6 minutes. Remove from the heat and set aside.
Combine mayonnaise and lemon zest in a small bowl.
Use a paper towel to pat dry the fish fillets and season to taste with salt and pepper.
Set a wire baking rack inside a rimmed baking sheet and spray with non-stick cooking spray.
Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture.
Dredge the fillets in the panko breadcrumb mixture and make sure the top and sides are evenly coated. Do not coat the bottom.
Place the fillet, panko side up, on the baking rack and repeat with the remaining fillets.
Bake the fillets for about 30-35 minutes or until a meat thermometer inserted in the thickest part of the fillet registers 140 degrees and the fish flakes easily when a fork is inserted.
Any firm white fish like red snapper, halibut, flounder, haddock, cod, or mahi-mahi, would also work well in this easy baked fish recipe.
Calories: 337kcal | Carbohydrates: 15g | Protein: 34g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 116mg | Sodium: 300mg | Potassium: 1mg | Sugar: 1g | Vitamin A: 750IU | Calcium: 80mg | Iron: 2mg



Cold Poached Salmon with Herb Mayonnaise
25 MIN
2 HR 45 MIN

Herb mayonnaise provides a simple addition to this juicy salmon dish- a hearty seafood dinner!
By Betty Crocker Kitchens
Updated October 6, 2010




2 cups water
1 cup dry white wine, nonalcoholic white wine or apple juice
1 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne)
1 small onion, sliced 
4 black peppercorns
4 sprigs cilantro
2 lb salmon or other medium-firm fish fillets


Herb Mayonnaise


3/4 cup mayonnaise or salad dressing
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried dill weed or tarragon leaves
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 1/2 teaspoons Dijon mustard
Dash of ground red pepper (cayenne)

Lemon wedges, if desired


1 In 12-inch skillet, heat all ingredients for the Salmon except salmon, Herb Mayonnaise and lemon wedges to boiling; reduce heat to low. Cover and simmer 5 minutes.
2 Cut salmon into 6 serving pieces. Place salmon in skillet; add water to cover if necessary. Heat to boiling; reduce heat to low. Simmer uncovered about 14 minutes or until salmon flakes easily with fork.
3 Carefully remove salmon with slotted spatula; drain on wire rack. Cover and refrigerate about 2 hours or until chilled.
4 Meanwhile, in small bowl, mix all Herb Mayonnaise ingredients; cover and refrigerate until serving. Serve salmon with Herb Mayonnaise and lemon wedges.



Impromptu Savory Bread Puddings

Bread pudding is a gem of a main dish, and frugal to boot. With next to no effort it flourishes on bits and pieces of vegetables, cheese, and leftovers, making them an ideal dish for end of the day cooking.
Here is a basic guide to improvising your own savory pudding.
1. Tear up whole grain bread (stale is great here) and spread it in a buttered baking pan. You want enough to cover the bottom in a single layer.
2. Sprinkle on cheese to taste — enough to lightly cover the bread and the perfect place to use up odds and ends.
3. Add a few generous handfuls of chopped vegetables (raw or cooked), fresh herbs, salami, even leftover pieces of cooked meat or poultry.
4. Make enough custard to mostly cover everything figuring two eggs to every cup of milk. Season the custard with a little salt, pepper and fresh grated nutmeg, and pour it over the contents of the pan. Give anywhere from 15 minutes to overnight in the refrigerator to soak in.
5. Cover the pan with foil and bake at 350 degrees F. until the center of the pudding reads 170 degrees F. on an instant read thermometer.
6. Eat warm or at room temperature.




The BEST chopped Italian antipasto salad recipe! See how to make keto antipasto salad in just 10 minutes, with an antipasto salad dressing that's packed with flavor.

Calories 345 kcal
Prep Time 10 minutes
Total Time 10 minutes
Author Maya Krampf from


8 oz Salami (chopped)
8 oz Fresh mozzarella balls
6 oz Proscuitto (chopped)
2 cups Grape tomatoes (halved)
1 cup Pepperoncini peppers (drained, chopped)
1 14-oz can Artichoke hearts (drained, chopped)
1/2 cup Kalamata olives
3 tbsp Olive oil
1 tbsp White wine vinegar
1/4 tsp Sea salt (to taste)
1/4 tsp Black pepper (to taste)
1/4 cup Fresh basil (cut into ribbons)


In a large bowl, whisk together the olive oil, white wine vinegar, sea salt and black pepper. Tilt the bowl if needed.

Add all remaining ingredients, except basil, and toss to combine.

Add fresh basil right before serving. (You can make the salad ahead and store in the fridge without the basil.)


Slow Cooker Italian Chicken and Potatoes

1 and 1/2 pounds chicken breasts (boneless and skinless, sliced)
1/2 cup zesty Italian salad dressing
1/8 teaspoon pepper
1 teaspoon dried Italian seasoning
4 cloves garlic (minced)
4 potatoes (cubed)
Steps to Make It
Combine the chicken, salad dressing, pepper, Italian seasoning, garlic, and potatoes in a 3 to 4-quart crockpot. 
Cover and cook on low for 6 to 8 hours or until the chicken is thoroughly cooked to 165 F and the potatoes are tender. 



Chili Relleno Casserole (Recipe for 2 follows)

 2 (7 ounce) cans whole green chile peppers, drained  
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded 
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce


1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
3. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

PREP 15 mins
COOK 45 mins

Recipe for 2

1 (3.5 ounce) can whole green chile peppers, reserve juice
2 ounces Monterey Jack cheese, shredded (I used Mozzarella)
2 ounces Longhorn or Cheddar cheese, shredded
1 eggs, beaten
1/4 cup evaporated milk
1 tablespoon all-purpose flour
Juice from chiles
1/4 cup salsa (I used Pace Picante sauce)
2 slices sharp cheddar cheese


Preheat oven to 350 degrees F (175 degrees C). Spray a bread pan with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the  cheeses, and cover with remaining chilies. Sprinkle with remainder of the  cheeses. In a bowl, mix together the egg, evaporated milk, juice from chiles and flour, and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour salsa evenly over the top, place cheddar cheese slices on top and continue baking another 10 minutes. Let cool for 5 minutes and serve.

PREP 15 mins
COOK 35 mins
READY IN 45 minutes


Seafood Stuffed Poblano Peppers (for 2)

 2 Poblano Peppers (roasted and peeled)


1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 tbs chopped garlic
1/4 shredded cheese (any white cheese)
1/4 cup bread crumbs or crushed herb dressing
1 egg slightly beaten
2 tbs mayonnaise
1 small can chopped chiles (optional)


1 med-size piece of white fish, cut in bite-size pieces

1/2 cup shrimp (medium, cut in bite size pieces
1/2 cup bay scallops (small size)
1/2 cup chopped imitation crab or crab of choice


1 tsp Creole seasoning
salt and pepper to taste


1/4 cup bread crumbs
2 tbs melted butter, margarine or olive oil
2 tbs parmesan cheese


1. Preheat oven at 350 degrees. Prepare an 8-inch pan using a cooking spray.

2. Saute celery, onion, and garlic until tender, let cool. In a medium bowl, combine seafood, bread crumbs, egg, cheese, mayonnaise and seasonings.

3. Add the sautéed vegetables. Mix well.

4. In a small bowl combine topping ingredients.

5. After roasting the poblano peppers, peeling and seeding them, cut open and stuff equally with the seafood mixture. Top peppers with bread crumb topping. Place stuffed peppers in pan and bake for 35 to 40 minutes or until topping is browned.

Serve and enjoy!


Chicken Taco Soup

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and  diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend.
2. Lay chicken breasts on top of the mixture, pressing down slightly until   just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
3. Remove chicken breasts from the soup, and allow to cool long enough to   be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.


Garden vegetable spaghetti sauce

1/2 pound ground beef, browned and drained
1 tablespoon olive oil
1/4 cup chopped carrots
1/4 cup chopped celery
1/4 cup chopped onion
1 teaspoon Itallian seasoning
1/4 cup mushroom pieces
1/4 cup chopped roasted red peppers
1/4 cup cut up stewed tomatoes
1 teaspoon sugar
1 can Hunt's spaghetti sauce


In a medium saucepan, saute fresh vegetables and seasoning until tender. Add sauce, mushrooms, peppers, tomatoes, sugar and sauce. Simmer 15 minutes. Serve over spaghetti and Enjoy!

Slow Cooker Stuffed Meat Rolls

1 tbsp crushed garlic
1 teaspoon Mrs. Dash Garlic and Herb Seasoning (optional)
¼ cup sliced mushrooms chopped
4 slices Black Forest Ham chopped
1 cup herb dressing
½ cup frozen spinach thawed (fresh chopped spinach may be substituted)
¼ cup French fried onions crushed
¼ cup broth (or water)
1 egg
salt and pepper to taste
6 thin sliced pieces of top round sirloin (can be substituted with thin sliced chicken breast or pork tenderloin)
1 can Cream of Mushroom Soup
1/4 can of water


1. Preheat crock-pot on high.
2. Mix together all ingredients minus meat and soup.
3. Tenderize meat with meat mallet.
4. Divide mixture into 6 portions.
5. Roll portions with flattened meat place in crock-pot
6. Mix ¼ can of water with the soup and pour over meat
7. Cook on high 4 hours.


Spanish Rice-a-roni (from leftover Rice-a-roni)

1/2 tablespoon olive oil

1/4 cup chopped onions

1/2 roasted red pepper, chopped (from jar)

1 tablespoon roasted red pepper juice

1 tablespoon salsa

1 cup leftover Rice-a-roni


Saute onions in a small saucepan. Add  roasted red pepper, juice, salsa and leftover Rice-a-roni. Simmer 10 minutes and serve.


My favorite Garlic Butter Recipe (for 2)

2 tablespoons softened butter or margarine

1 tablespoon Parmesan cheese

1 teaspoon garlic powder

 4 slices French bread

(I have also used 1 tablespoon of mayonnaise, 1 teaspoon olive oil, 1 teaspoon minced garlic, and Parmesan cheese...I usually add extra cheese. Mix and spread on French bread slices and bake as directed)

Spread on French bread. Bake at 400 degrees for 10 minutes or until nicely toasted.


Loaded Pizza

1 individual pizza crust*

Leftover spaghetti sauce

Pepperoni slices

Thinly sliced Vidalia onion (and/or red or yellow onion)

Sliced mushrooms

Roasted red pepper, sliced in strips

1 cup grated Mozzarella cheese

Olive oil


Lightly brush olive oil on individual pizza crust. Spoon enough sauce to cover, sprinkle mozzarella cheese over sauce. Place pepperoni slices around pizza, layer with onions, mushrooms and peppers. Top with remaining cheese. Bake according to pizza crust instructions and slice in 4 pieces. Serve with a salad.

*we purchased the individual pizza crusts from the Dollar Tree – containing 2 crusts. The sliced mushrooms and roasted red peppers were also purchased at the same Dollar Tree.


Watermelon Salad for 2

Watermelon, cubed

Chopped celery

Chopped red onion

Feta cheese

Italian dressing


Place watermelon, celery and onion in two salad bowls or plates. Sprinkle with Feta cheese and Italian dressing to taste.


Prime Rib Potpie

Leftover Prime rib

Chopped leftover French fries

Chopped onion

Chopped carrots

Chopped celery

1 tablespoon olive oil

1 teaspoon minced garlic

1 tablespoon corn starch

2 tablespoons onion soup mix

1 cup water


Potato biscuit crust

½ cup biscuit mix

½ cup instant garlic mashed potatoes

½ cup water (or enough water to make a batter)


Sauté carrots, celery, garlic and onions until tender. Add leftover prime rib and chopped French fries. Mix together water, cornstarch and soup mix. Add to meat mixture. Simmer until thickened. Prepare the biscuit potato crust mix. Pour meat mixture into individual baking dishes or into a greased bread pan. Pour biscuit potato crust over mixture and bake in preheated 400 degree oven for 30 minutes or until crust is baked and browned.


Charlie's Burritos

1/2 pound beef or pork stew meat, cut into bite-size pieces

1 tablespoon olive oil

1 teaspoon to 1 tablespoon red pepper flakes (to taste)

1 can refried beans

Flour tortillas


Cheddar cheese


Saute meat until browned. Add pepper flakes and refried beans until bubbly. Warm up tortillas. Add cheese and salsa on tortillas, then spread bean and meat mixture, roll up and enjoy! Save extra bean and meat mixture for 2 burritos for another night.

Makes 4 burritos.


Baked Fish Fillets for 2

1 large fillet

2 slices thinly sliced Vidalia onion

1 small tomato, diced

Lemon pepper to taste

2 tablespoons mayonnaise


Preheat oven 375°. In a square pan, lightly spray with vegetable oil spray. Place fish fillet in pan. Layer onions separating the rings. Top with chopped tomatoes, sprinkle lemon pepper to taste. In a small bowl, add mayonnaise and stir until creamy. Pour over fish. Bake for 20 minutes then place under broiler until top is browned and onions are cooked. Remove from broiler. Cut into 2 servings and enjoy!


Artichoke and spinach Stuffed chicken breast for two

1 chicken breast, butterfly cut and pound flat

1/4 cup chopped Artichoke
1/2 cup chopped frozen spinach, thawed and drained
1/4 cup canned mushrooms, drained and chopped
1/3 cup softened cream cheese
3 tbs grated Romano parmesan cheese
2 slices Swiss cheese, chopped
1 tsp crushed garlic
1 tsp Mrs. Dash garlic and herb seasoning
1 tsp Greek seasoning

Preheat oven 450°.
In medium mixing bowl, combine Filling ingredients. Spoon onto prepared chicken breast. Roll filled breast longways. Spray a bread pan with cooking spray. Place chicken roll with rolled side down in pan. Bake for 30 minutes. Place under broiler for 5-8 minutes to brown top. Remove and let sit for 5 minutes. Cut in half and Serve with alfredo pasta and vegetable or salad and enjoy!


Cranberry Apple Bake (For 2)


1 apple, peeled and cut in bite size pieces

½ cup whole cranberry sauce

½ cup pancake mix (just add water type)

¼ cup honey

¼ cup water


1 tbs butter, melted

½ cup brown sugar

1 tbs of pankacke mix


Preheat oven to 350

In a small bowl, combine pancake mix, honey and water. In 2 small baking dishes (ramekins) divide chopped apples, add ¼ cup cranberry sauce to each dish. Pour half of pancake mix in each dish. In a small bowl, combine butter, pancake mix and brown sugar. Sprinkle over top of each dish. Bake for 20 minutes or until top is browned.


Charlie's Spinach Chipotle Enchiladas

One 16oz bag of spinach or equivalent amount of fresh spinach

One large onion

8oz sour cream

4 to 6oz can of sliced olives

8oz can of Chipotle Chilies

16oz can prepared enchilada sauce. (I like Las Palmas)

16oz grated Jack Cheese (Packaged Mexican pre-grated may be substituted)

4-6oz Philadelphia Cream Cheese

10 corn tortillas

16oz Peanut Oil

2 Tbs. Olive Oil.


Preheat oven to 350 degrees.

Prepare 10 inch pan with about 6oz of peanut oil and preheat on low. Prepare 10 inch pan with 8 to 10oz of enchilada sauce on low as above.Chop Onion and in a large pan (I use one of the wok types) caramelize onions in Olive oil.
Chop spinach while onions are cooking.
When onions are slightly browned place half of the chopped spinach in pan and stir.
While this mixture is heating, chop Chipotle chilies. (note add chilies to taste, some like it hot) Save one chili for later.
When onion and spinach mix is well heated add remaining spinach and the chopped Chipotles.
Drain the liquid from the chilis into the mix and stir until mix is well heated
Add about 3oz of sour cream and lower heat to keep mix warm while preparing tortillas.
Increase oil to medium-high and test oil for proper temperature (should slightly sizzle when tortilla is place in pan). Allow to slightly crisp and turn.
Using tongs lift out of oil and drain over pan before placing tortilla into the enchilada sauce.
After a few seconds making sure tortilla is totally covered place in a 9 by 12 baking pan.
Add about a tablespoon of spinach mixture sliced olives and grated cheese and roll tortilla.
Repeat procedure until pan is filled (10 to12 enchiladas) or until mixture is depleted.
Pour enchilada sauce over the rolled tortillas and sprinkle grated cheese on top.
Place in the oven at 350 for 15 minutes.
Chop the last Chipotle Chili and mix it into 6oz of Philadelphia Cream Cheese.
Remove from oven and serve with a dollop of cream cheese mix and enjoy.


Pork With Butter Herb Sauce and
Zucchini Potato Pancakes

Cooking Sequence
-- Prepare pancakes through step 1; set aside - 5 minutes

-- Prepare pork through step 3 and begin to simmer - 15 minutes

-- Complete pancakes; complete pork and serve - 10 minutes

Cooking Instructions

Pork With Butter Herb Sauce

1 small leek, thinly sliced
1 tablespoon fresh oregano, coarsely chopped
1 teaspoon fresh thyme leaves, coarsely chopped
2 oz Deli honey goat cheese, crumbled
4 pork chops (about 1 1/2 lb)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon olive oil
4 oz gourmet mushroom blend
(oyster, shittake, baby bella)
1 cup white wine (or chicken stock)
2 tablespoons herb garlic butter


-- Cut leek in half lengthwise and rinse well. Slice leek, white part only (1/2 cup).
-- Chop oregano and thyme. Crumble cheese.


1. Preheat large sauté pan on medium -high 2-3 minutes. Season pork with salt and pepper. Place oil in pan, then add pork chops; cook 2-3 minutes on each side or until browned. Remove pork from pan.

2. Add mushrooms and leeks to same pan; cook and stir 2-3 minutes or until they begin to soften. Reduce heat to low; stir in wine and herbs.

3. Return pork to pan; simmer 3-4 minutes or until wine has reduced by about one-half and pork is 145°F.

4. Remove pan from heat; transfer pork to serving plates and top with cheese. Whisk herb butter into sauce until blended. Serve sauce over pork.

Zucchini Potato Pancakes

1 medium zucchini, coarsely shredded
4 green onions, coarsely chopped
1 cup refrigerated hash brown potatoes
1 egg, beaten (or 1/4 cup egg substitute)
1 tablespoon all purpose flour
1/2 teaspoon kosher salt
2 tablespoons olive oil
sour cream (optional)


-- Shred zucchini (1 cup). Chop green onions.


1. Combine all ingredients (except oil and sour cream) until well blended.

2. Preheat large nonstick sauté pan on medium-high 2-3 minutes. Place oil in pan, then scoop mixture into pan forming four patties; cook 2-3 minutes on each side or until golden. Serve with sour cream.

From Publix


Southern Slow Steaks
By Heather
from My Sweet Mission

This easy slow cooker recipe for fork-tender steaks is southern comfort food at its finest. Southern Slow Steaks are sirloin steaks cooked on low in the slow cooker with a delicious gravy until they’re super tender and full of flavor. This is an old family recipe that makes perfect steaks that will practically melt in your mouth. Serve with a pile of creamy mashed potatoes and your favorite vegetable, and you’ve got yourself a comforting dinner.

2 pounds top round sirloin steaks, cut into 3” – 4” pieces
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
2 tablespoons olive oil
1/2 teaspoon garlic powder (optional) 1/2 teaspoon onion powder (optional)
1 beef bouillon cube, or 1 teaspoon beef broth paste
3 cups water (separated)
1/4 cup unbleached or all-purpose flour

1. Cut steaks into 3” – 4” pieces and sprinkle with the salt and pepper.
2. Place the olive oil in a large pan over high heat. When the oil is hot, add half of the steaks. Brown thoroughly on each side. Remove from pan, and put them in the slow cooker. Repeat with the other steaks.
3. Pour 2 cups of water in the hot pan along with the bouillon cube or beef broth paste. Reduce heat to medium high.
4. Pour 1 cup of water, flour, garlic powder and onion powder in a container with a lid and shake until the flour is dissolved.
5. Slowly add the flour and water mixture to the hot pan. Stir constantly until the broth thickens. Pour gravy over the steaks in the slow cooker.
6. Cover with the lid and cook for 4 hours on HIGH or 6-8 hours on LOW. Steaks are done when fork tender. Steaks are done when fork tender.


Sort-Of Veggie Quiche

Courtesy of Linda Smith

4 large eggs
1/2 c heavy cream
1 8oz package shredded sharp
1/4 c frozen stir-fry mix
(red/yellow/green peppers, onions)
1/2 c frozen crinkle-cut carrots
1/2 c frozen yellow corn
1/2 c frozen peas
1/2 tsp salt
1/4 tsp black pepper
1 tsp rubbed Dalmatian sage

8" x 8" square baking pan
Medium bowl
2 small bowls
Aluminum foil

Preheat the oven to 325 deg. F. Defrost the vegetables in the microwave until soft, but still cool. (It works well if you do it in two batches-- the carrots and stir-fry mix together, and the corn and peas together.) While the oven preheats and the veggies defrost,
crack the eggs into a medium bowl and pour in the heavy cream. Whisk thoroughly until combined. Add the salt, pepper, and sage, and whisk again until the spices are thoroughly incorporated. Add the cheese into the egg mixture and fold it in with a fork.

Put the veggies in the baking pan, then pour the egg/cheese mixture over them. Take the fork and fold the veggies and egg/cheese mixture together, making sure to get an even distribution of the different veggies over the entire baking pan. Cover the pan with foil, and bake at 325 deg. F for 1 hr, 15 mins. Take it out of the oven, turn the heat up to 400 deg. F.
Take off the foil covering and bake the mixture for another 15 minutes. Remove from the oven and let it set on a wire rack to set and cool for another 15 minutes, cut and serve.

It should serve 4-6 people as an entree. Total prep time about 2 hrs.

Almond Cheddar Appetizers

1 cup mayo
2 tsp Worcestershire sauce
1 cup shredded Cheddar cheese
1 medium onion, chopped
3/4 cup slivered almonds, chopped
6 slices bacon, cooked and crumbled (I used Oscar Mayer Bacon bits)
1 loaf French bread (1 lb)

Combine in a bowl the mayo and Worcestershire sauce. Stir in cheese, almonds, onion and bacon. Cut bread into 1/2 inch slices. Spread with cheese mixture.
Bake at 400° for 8 to 10 minutes.

Appetizer for Cocktail parties


Chili Cheese Bake

Pam® Cooking spray (or any cooking spray)
1 pkg Martha White Cornbread Mix
1 can Stagg® Chili (or 1 can Hormel® Chili)
1 cup shredded cheddar cheese (add more if needed)
1 pkg french fried onions


Preheat oven according to cornbead mix instruction. Prepare cornbread mix according to package instructions. Using a small cookie sheet, spray with cooking spray. Spread cornbread mixture evenly. Spoon chili evenly over cornbread mixture. Sprinkle shredded cheese evenly over top. Sprinkle french fried onions over top. Bake for 20 to 25 minutes, or until cheese is melted and a little browned. Let cool for 10 to 15 minutes. Using a sharp knife (I used my pizza cutter), Slice into serving size pieces (about 1"x2" each). Serve and enjoy.


Meatball Minestrone Soup

I made this in my slow cooker using one can of Chef Boyardee® Spaghetti & Meatballs, fresh onion, celery and sweet bell peppers. Placing the fresh vegetables in the bottom of the slow cooker and adding the remaining ingredients. I also added leftover roast beef and broth with the water and cook on high for one hour and reduced to low for four hours.

Doing this with the one can of Chef Boyardee® Spaghetti & Meatballs made enough for 4 servings. In other words, this was for two meals :)


PAM® Original No-Stick Cooking Spray
3/4 cup frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)
2 cans (14.5 oz each) Chef Boyardee® Spaghetti & Meatballs
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (15 oz each) Great Northern beans, drained, rinsed
1 cup water
1/4 teaspoon garlic powder



3 strips bacon, diced
2 tablespoons peanut oil
1 frozen hash brown patty
1 teaspoon butter
2 eggs, beaten
Salt and pepper, to taste
1 gigantic flour tortilla or flour wrap
2 slices American cheese
1-2 tablespoons spicy ranch dressing
Your favorite hot sauce, to taste


In a skillet over medium heat, brown bacon until crispy. Transfer to paper towels to drain and set aside. Allow pan to cool, then quickly clean fat out of pan with a clean paper towel.

Add oil to skillet, and heat until shimmering. Add frozen hash brown patty and fry, flipping occasionally, until golden brown and crunchy. Transfer to paper towel to drain, and again, clean pan with paper towels.

Add butter to pan, then eggs, salt, and pepper. Stir occasionally with spatula until eggs scramble. Remove from heat and set aside.

To assemble and fold: Heat tortilla in microwave for a few seconds until soft and pliable. Top with one slice of the cheese, then the scrambled eggs, then the bacon.

Top with the fried hash brown patty, and as much of the spicy ranch and hot sauce as you'd like.

Fold the top part of the tortilla down so it covers the filling halfway, then, moving clockwise, continue folding the tortilla into a hexagonal shape.
Transfer seam side down to a skillet over medium high heat. Press down with a spatula or another pan, and grill until sealed and beginning to brown, about 1-2 minutes on each side. Serve with additional hot sauce.


Rice-a-Roni stuffed Pork Chops


1/2 cup leftover rice-a-roni
1/2 cub herb dressing
2 tablespoons butter, melted
1/4 cup chicken broth
2 tsps onion powder, divided
2 tsps garlic powder, divided
Salt and pepper to taste
2 1" thick pork chops


Preheat oven to 350 degrees.
In a medium bowl mix ingredients. Cut pockets into the pork chops.
Season pork chops with onion and garlic powder, salt and pepper to taste.
Divide mixture in half and stuff each pork chop.
Bake for 45 minutes or until 165 degrees internal temperature is reached.


Easy Pasta Salad

1 1/2 cups of your favorite pasta, uncooked
3 stalks of celery, chopped
1/2 cup frozen onions and bell pepper mix, thawed
1 cup imitation crab, chopped
1 can dark red kidney beans, rinsed
1 bottle your favorite itallian dressing
1 tsp sugar

Cook pasta according to directions, rinse with cold water and place in a large ziploc bag. After the pasta has cooled,(I added ice cubes to aid in the cooling) drain. Add remaining ingredients, Mix in the bag and refrigerate for 2-3 hours or overnight. Great for taking to summer party potluck!


Pork Chop Suey

1-1/2 pounds pork chop suey meat
2 tablespoons vegetable oil
1 cup sliced onion
2-1/2 cups water
1-1/2 cups sliced celery
1 can (4 ounces) mushroom stems and pieces, drained
2 chicken bouillon cubes
1 teaspoon ground ginger
1/4 cup cornstarch
1/4 cup soy sauce
Hot cooked rice or mashed potatoes

Nutritional Facts
1 serving (1 cup) equals 248 calories, 11 g fat (3 g saturated fat), 67 mg cholesterol, 1,130 mg sodium, 9 g carbohydrate, 1 g fiber, 26 g protein.

In a skillet over medium heat, brown pork in oil. Add onion and saute for 10 minutes. Add water, celery, mushrooms, bouillon and ginger; cover and cook for 30-40 minutes or until pork is tender.
Combine cornstarch and soy sauce until smooth; stir into skillet and simmer for 10 minutes. Serve over rice or mashed potatoes. Yield: 6 servings.


Tuna Noodle Salad

1 pound elbow macaroni noodles
2 12-oz. cans tuna, drained well
1 1/2 cups mayonnaise
1 medium onion, diced
Salt and pepper
Old Bay Seasoning* (optional)

Cook pasta in liberally salted water per manufacturer’s instructions for al dente preparation. Drain then rinse in cold water. Drain again very thoroughly.

Combine noodles, tuna, mayo, onion and seasonings to taste and stir well. Refrigerate to store in an airtight container up to one week.

*If you don’t have Old Bay, that’s OK. I use it because I think Old Bay just goes with anything at all to do with fish or shellfish but also because it has a hefty amount of celery seed in it which I think is perfect in any sort of mayonnaise based salad.


Easy Slow-Cooker Jambalaya

Featuring chicken, shrimp and smoked sausage, this classic Creole rice dish is well-suited to the slow cooker because the slow cooking allow all the flavors to blend in a marvelous way.
Yield: 8 Servings

2 pounds boneless, skinless chicken thighs
1 pound smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extralarge shrimp, peeled and deveined
1 3/4 cups long-grain rice
Parsley, optional

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.

Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

Nutritional Information
Amount per serving
Calories 457 Fat 22 g Satfat 7 g Protein 43 g Carbohydrate 19 g Fiber 2 g Cholesterol 216 mg Sodium 621 mg


Crab and Shrimp Etouffee

Yield: Makes 8 to 10 Servings


½ cup (1 stick) butter
1/3 cup all purpose flour
2 cup chopped yellow onions
1 rib celery chopped
2 large garlic cloves, peeled
1/3 cup seeded and chopped red bell peppers
1/3 cup seeded and chopped green bell peppers
1 cup water
2 pounds medium-size shrimp, peeled and devined
1¼ teaspoon salt
1 teaspoon Tabasco brand garlic pepper sauce
½ teaspoon freshly ground black pepper
¼ cup chopped green onions green and white parts
¼ cup chopped fresh parsley leaves
2 pounds jumbo lump crabmeat, picked over for shells and cartilage
Hot cooked long grain white rice (see Notes)

1. In a large, heavy pot, over medium-low heat, melt the butter, then add the flour. Stirring often, cook until the foam subsides and the mixture turns a golden color, like sandpaper, 10 to 12 minutes (see Eula Mae’s advice on making a roux). Add the yellow onions, celery, and garlic. Cook, stirring often, until soft and golden, about 15 minutes.
2. Add the bell peppers and cook, stirring occasionally, for 5 minutes. Add the water and stir to blend until the mixture thickens. Add the shrimp and stir to mix. Cook, stirring occasionally until the shrimp turn pink, 5 to 7 minutes. Add the salt, Tabasco, and black pepper and continue to cook for 5 to 7 minutes longer. Add the green onions, parsley, and crabmeat. Don’t stir or you’ll break up the crabmeat. Gently shake the pot, cover, and simmer for 5
minutes.Turn off the heat and let it rest (with the lid on the pot) for about 5 minutes.
3. Serve over the rice in soup or gumbo bowls.

For each cup of uncooked rice (1 cup raw = 3 cups cooked), add 2 cups cold water to a saucepan with 1 teaspoon salt, 1 teaspoon distilled white vinegar, and 1 tablespoon butter. All this goes in at once. Cover and bring to a boil, then reduce the heat to medium-low and cook until all liquid evaporates and the rice is tender, 20 to 30 minutes.


Slow Cooker Pork Stroganoff


4 country pork ribs
Garlic powder
Salt and pepper to taste
1 box Campbell portobello mushroom soup (cream of mushroom soup can be substituted)
Vegetable spray

3 tblsp butter
3 tblsp flour
1 tblsp minced garlic
Sauce from soup after ribs are cooked
Small can of sliced mushrooms, drained
8 oz of sour cream
1 tblsp Worcestershire sauce


Spray slow cooker with vegetable spray. Season ribs with garlic powder and salt and pepper to taste. Place in slow cooker with soup and cook on low for 6 - 8 hours or until tender. Remove the ribs and break up into bite size pieces.
In a saucepan, melt butter, add the garlic and saute. Add the flour and stir, cook for 1 minute. Add soup, stirring until thickened. Add the pork, mushrooms, sour cream and Worcestershire sauce.
Serve over rice. Cranberry sauce is great with this dish.

Cream Cheese & Herb Stuffed Chicken Breasts

By EdsGirlAngie

This is a versatile recipe using your favorite herb with cream cheese, sandwiched in a chicken breast half, then breaded and baked for 30 minutes. Presto, quick and delicious dinner! I like oregano; sage or basil are other possibilities. Try 'em all!


2 boneless skinless chicken breast halves (not the monstrous ones, the "halved" ones)
2 tablespoons softened cream cheese
3 green onions, minced
4 tablespoons chopped fresh oregano or 4 tablespoons fresh sage or 4 tablespoons fresh basil
salt and pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/3 cup flour
1 egg, beaten with1teaspoon water
1/4 cup plain dried breadcrumbs (like Progresso)
1/4cup grated parmesan cheese
1/4 teaspoon garlic powder
2 tablespoons melted butter

Preheat oven to 350 degrees F.
Flatten open chicken breasts; spread 1 tablespoon of cream cheese on one half of each breast (resist the temptation to use more-- a little cream cheese goes a looooooong way!).
Evenly distribute the fresh herbs on top of that and season with salt and pepper.
"Fold" the chicken breasts back up and press tightly, tucking in cream cheese a bit.
In a shallow dish, combine the 1/2 teaspoons salt and pepper, paprika and flour.
In another dish, pour the beaten egg mixture.
In a third dish, combine bread crumbs, garlic powder and Parmesan cheese.
First dip chicken breasts in flour mixture, then beaten egg mixture, then bread crumb mixture.
Place chicken on a lightly greased baking sheet, drizzle about a tablespoon of melted butter on each breast and bake, uncovered, for 30 minutes or until cooked through and tender.


Slow Cooker Sweet Potato Casserole

- All Recipes - Side Dish

Submitted by: Corwynn Darkholme

"This recipe is very easy to make and very yummy! Goes great with any chicken or turkey dish!"

Original recipe yield: 8 servings.
Prep Time:30 Minutes
Cook Time:4 Hours
Ready In:4 Hours 30 Minutes

2 (29 ounce) cans sweet potatoes, drained and mashed
1/3 cup butter, melted
2 tablespoons white sugar
2 tablespoons brown sugar
1 tablespoon orange juice
2 eggs, beaten
1/2 cup milk
1/3 cup chopped pecans
1/3 cup brown sugar
2 tablespoons all-purpose flour
2 teaspoons butter, melted


Lightly grease a slow cooker.

In a large bowl, blend sweet potatoes, 1/3 cup butter, white sugar and 2 tablespoons brown sugar. Beat in orange juice, eggs and milk. Transfer this mixture to the prepared casserole dish.

In a small bowl, combine pecans, 1/3 cup brown sugar, flour and 2
tablespoons butter. Spread the mixture over the sweet potatoes. Cover the slow cooker and cook on HIGH for 3 to 4 hours.


New take on chili


1 pound stew meat
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1 can Cuban style black beans
1 can black beans, drained
1 can chopped tomatoes with roasted garlic and onion
1 package taco with chipotle & garlic skillet sauce

In deep skillet, saute stew meat with garlic and onion powder. Add remaining
ingredients and simmer on low for 30 to 40 minutes or until meat is tender.
Serve with crackers or tortilla chips. Makes 4 to 6 servings.


Jenny's Cuban-Style Slow-Cooker Chicken Fricassee

All Recipes
Submitted by: JECHLL

"This is a typical Cuban dish. It's easy to make and quite tasty. This goes best over white rice and some fried plantains."

Original recipe yield: 8 servings.
Prep Time:15 Minutes
Cook Time:8 Hours
Ready In:8 Hours 15 Minutes
*(This recipe has a few changes and modified to 2servings.)

1 large onion, chopped *(1/4)
6 cloves garlic, chopped *(3 cloves)
1/2 green bell pepper, chopped *(none)
8 small whole peeled potatoes *(2 unpeeled red potatoes, quartered lengthwise)
1 (8 ounce) can tomato sauce *(same amount)
1/2 cup dry white wine *(1/2 cup chicken broth)
1/2 tablespoon cumin
1 leaf fresh sage
salt and pepper to taste
2 pounds chicken leg quarters *(2 boneless chicken thighs)

In a medium bowl, combine onion, garlic, bell pepper, and potatoes. Stir in tomato sauce and wine; season with cumin, sage leaf, and salt and pepper.
Place chicken legs in slow cooker, and pour mixture over chicken. Cover, and cook on Low heat until juices run clear, about 6 to 8
Nutrition Info
Servings Per Recipe: 8
Amount Per Serving
Sodium: 316mg
Total Carbs: 21.7g
** Dietary Fiber: 2.4g
Protein: 23.4g
** Nutrient information is not available for all ingredients. Amount is based on
available nutrient data.



Seafood Soup

1 tablespoon olive oil
1 small onion, chopped
1 small green pepper, chopped
2 medium carrots, chopped
1 garlic clove, minced
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup white wine or chicken broth
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon pepper
3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
1/2 pound uncooked medium shrimp, peeled and deveined
3 tablespoons minced fresh parsley
Nutritional Facts
1 cup equals 212 calories, 9 g fat (2 g saturated fat), 87 mg cholesterol, 620 mg sodium, 13 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

1.In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes.
2. Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf.Yield: 6 servings.

Read more:


Spinach and Mushroom Quiche with Shitake Mushrooms

1 prepared pie crust
3 cloves garlic, chopped
1 slice turkey bacon, cut into 1/2-inch pieces
1 (9 ounce) bag fresh spinach
1 (3.5 ounce) package shiitake mushrooms, sliced
1/2 cup chopped broccoli florets
1/4 cup shredded sharp Cheddar cheese
4 eggs, beaten
3/4 cup milk
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup shredded sharp Cheddar cheese


20 m

35 m

Ready In1 hour Preheat oven to 375 degrees F (190 degrees C).Fit pie crust into a 9-inch pie dish. Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook and stir turkey bacon in the green onion mixture until fragrant Stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese Spoon vegetable mixture into the pie crust. Beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into the filling to combine. Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of the quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into the quiche comes out clean, about 10 more minutes. Allow quiche to cool for 5 minutes before serving.


Tomato Pie
Recipe courtesy of Paula Deen

Total Time:
1 hr 15 min
Prep: 20 min
Inactive: 10 min
Cook: 45 min
Yield:6 servings


4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
1/2 cup Parmesan cheese
Salt and pepper


Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the parmesan cheese, then the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.
Recipe courtesy of Paula Deen

Read more at:


Hot Dog Reuben


This recipe came from a viewer who wrote to tell me he started making lunch one day and didn't have the corned beef he needed to make a traditional Reuben. He substituted hot dogs and - what do you know - the hot dog Reuben was born!

What You'll Need:

2 teaspoons butter
4 (¼ pound each) hot dogs
1/4 cup Thousand Island dressing
4 hot dog rolls
1 (8-ounce) can sauerkraut, drained
1/2 cup (2 ounces) shredded Swiss cheese

What To Do:

Preheat the broiler.
Melt the butter in a large skillet over medium heat. Add the hot dogs and cook for 5 to 7 minutes, or until browned.
Spread the dressing equally over the inside of the hot dog rolls; place the hot dogs in the rolls. Top with sauerkraut then sprinkle with cheese.
Place on a baking sheet and broil for 2 to 3 minutes, or until the cheese is melted. Serve immediately. 


Brunch fruit salad


1 can (20 ounces) pineapple chunks
2 large firm bananas, cut into 1/4-inch chunks
1 cup green grapes
1 can (15 ounces) mandarin oranges, drained
1 medium red apple, sliced
1 medium green apple, sliced
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup orange juice
1 tablespoon lemon juice

1. Drain pineapple, reserving juice. Combine the pineapple, bananas, grapes, oranges and apples in a large bowl; set aside.
2. In a small saucepan, combine sugar and cornstarch. Add the orange juice, lemon juice and reserved pineapple juice; stir until smooth. Bring to a boil; reduce heat. Cook and stir for 2 minutes. Pour over fruit; mix gently. Cover and refrigerate until serving. Yield: 10 servings.


Chicken Cacciatore with Pasta

4 chicken thighs
2 tblsp olive oil
1/2 cup chopped onion
2 stalks of celery, cut in bite size pieces
1 tblsp chopped garlic
1 can stewed tomatoes
1/2 can sliced carrots with juice
1 can pasta sauce of your choice
1/2 cup small bowtie pasta

In a Dutch oven, brown chicken thighs in olive oil. Set aside. In drippings, saute onion, celery and garlic till tender.
Add tomatoes, carrots, pasta sauce and bowtie pasta. Bring to a boil. Place chicken thighs on top. Simmer for 30 minutes or until pasta is tender.
Serve with buttered sliced baguettes.


English Two in One

PREP 30 Min
READY IN 1 Hr 15 Min

If you're a fan of warm-ya-up casseroles that are so good you keep going back for seconds, then this English-inspired dish should be tops on your what-to-make-this-weekend list! Don't just take our word for it; try it and let us know what you think!

What You'll Need:
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 cup milk
•1/4 cup cold water
• 3 eggs, lightly beaten
• 1 pound mild rope sausage, cut into 1- to 2-inch pieces

What To Do:

1. Preheat oven to 450 degrees F.
2. In a large bowl, combine flour and salt; add milk a little at a time and beat with an electric mixer until smooth. Add water and eggs and beat until bubbly. Cover loosely and set aside for 30 minutes in a cool place, but do not refrigerate.
3. Meanwhile, place sausage in a 9- x 13-inch baking pan and bake 20 minutes. Remove from oven and pour batter over sausage.
4. Bake on center oven rack 25 to 30 minutes or until puffy, well browned, and crisp.

• Spoon out the Yorkshire pudding and sausage so that you get two favorites in every mouthful!

Read more at Mr. Food


Everyday Cassoulet

Prep Time 20 min
Total Time 2 hr 20 min
Servings 6

Three types of pork add interest and flavor to a saucy bean casserole.


4 strips bacon, chopped
1/2 lb bulk pork sausage
1/2 lb boneless pork tenderloin, cubed
1/3 cup diced onion
2 cloves garlic, finely chopped
2 cans (15 oz each) cannellini beans, drained
1 can (14.5
oz) diced tomatoes, undrained
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup white wine or chicken broth
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 dried bay leaf


Heat oven to 350°F. In 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Remove from skillet. Add sausage, cubed pork, onion and garlic to skillet. Cook until pork is browned, stirring occasionally. Stir in bacon and remaining ingredients. Pour into ungreased 2 1/2-quart casserole. Cover casserole. Bake 1 hour 45 minutes. Uncover; bake 15 minutes longer or until pork is fork tender and flavors are blended.
Remove bay leaf; spoon into decorative soup bowls to serve.


Slow Cooker Sweet and Sour Pork Chops


1 large onion, cut into 1-inch cubes
1 large carrot, peeled and diced
2 stalks celery, cut into 1/2 inch pieces
1 small green bell pepper, cut into 1 inch pieces
1 (4 ounce) jar whole mushrooms, drained
1 cup canned diced pineapple in juice, drain juice and reserve
2 1/2 pounds large boneless pork chops or cubed pork loin
1 cup reserved pineapple juice from the can
2 tablespoons sherry wine
2 tablespoons apple cider vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
2 tablespoons brown sugar
1/4 teaspoon ground white pepper
1/4 teaspoon minced fresh ginger root
1/4 teaspoon mustard powder
1/4 teaspoon minced garlic
1 pinch salt and ground black pepper to taste2 dashes hot pepper sauce, or to taste
1 (6 ounce) can tomato paste


10 min
4 hours
Ready In
4 hours 10 minutes

Place the onions in the bottom of a 5 quart slow cooker. Layer carrots over the onions, followed by layers of celery, mushrooms, and pineapple. Season pork chops/cubed pork loin with salt and pepper. Place them on top of the vegetables. If you like, you may brown them in a hot skillet a medium bowl, stir together the pineapple juice, sherry, cider vinegar, and soy sauce. Stir in the cornstarch until dissolved. 
Mix in the brown sugar, white pepper, ginger, mustard powder, garlic, salt, pepper, hot pepper sauce and tomato paste. Pour this over the pork and vegetables. The sauce will taste less sharp after a few hours in the slow cooker. 
Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.


French Onion Chicken with Gruyere


Savory French onion soup with tender chicken and melty Gruyere cheese.

YESSS. Adapted from The Kitchn.


3 tablespoons unsalted butter
2 pounds yellow onions, halved and thinly sliced
4 teaspoons minced garlic
Leaves from 2 sprigs thyme
1 sprig fresh rosemary
3 cups Progresso™ chicken or vegetable broth, divided
3 pounds boneless, skinless chicken thighs
1 tablespoon balsamic vinegar
2 tablespoons Dijon mustard
1 cup shredded Gruyere cheese


1 In a large skillet over medium heat, melt butter. Add onions and salt and pepper to taste; stir to coat. Reduce heat to medium-low; cook onions, stirring occasionally until caramelized, about 40 minutes.
2 When onions are just about caramelized, add minced garlic, thyme leaves
and rosemary sprig; increase heat to high. Cook onions another 5 minutes,
stirring frequently, until fully caramelized and darkly browned in some spots.
3 Add 1 cup broth and stir vigorously, scraping bits from bottom of skillet. Reduce heat and simmer 5 minutes, until liquid is reduced slightly. Remove from heat; pour onions and liquid in the bottom of a Dutch oven or other oven-safe dish and set aside.
4 Return skillet to stove top and increase heat to medium-high; heat oven to 325°F, as well. Pat chicken thighs dry and season with salt and pepper; add to skillet. Cook until golden brown on both sides, about 5-10 minutes. Remove chicken from skillet and place over onions in dish.
5 Add 1 cup broth to the hot pan; stir vigorously, scraping up brown bits from the bottom of the pan. Add balsamic vinegar and Dijon mustard and stir to combine. Simmer liquid, stirring frequently, until liquid is reduced by half. Pour liquid over chicken and onions in dish. Add remaining broth and cover with a lid.
6 Bake until chicken is baked through, about 30 minutes. Remove dish from
oven; heat broiler. Sprinkle top of chicken with shredded Gruyere cheese. Return to oven until cheese is melted and browned on top, about 4 minutes. Remove from oven; spoon into bowls and serve.

From tbsp.


Slow cooker Leftover soup

1 can green beans with potatoes, with liquid
Leftover roast beef, cut into bite-size pieces
Leftover vegetables
4 low sodium beef bouillon cubes
1/4 chopped onion
1 tablespoon chopped garlic
1 cup water  
1/2 cup red wine (optional)

Turn slow cooker on high. Add bouillon cubes, green beans and potatoes, roast beef, leftover vegetables (I used leftover peas in cream sauce), chopped onion, garlic and water (substitute with red wine if desired).Cook on high 2-3hours. Serve with sliced baguette.


Baked Chicken Surprise

2 boneless skinless chicken thighs
1/2 prepared pie crust
1 tbsp chopped onion
1 cup Spinach, chopped
1/2 cup Cream cheese, softened
1/4 cup shredded Parmesan cheese
1/2 cup Shredded mozzarella cheese
1 tbsp Chopped garlic
1tsp chicken bouillon (optional)
1 tbsp flour
Chicken seasoning, to taste

Preheat oven to 350°.
In a medium bowl, mix together softened cream cheese,
Parmesan cheese, mozzarella cheese, chicken bouillon, chopped garlic, chopped onion and flour.
Spray small rectangle glass pan with cooking spray.
Pound boneless skinless chicken thighs between Saran wrap to 1/4 inch thick. Place in glass pan, season to taste with chicken seasoning.
Place chopped spinach over chicken. Spread cheese mixture over spinach. Cover with pie crust.
Bake one hour or until crust is flaky.


Slow Cooker Pork Loin and Apples

1/2 pork loin
1/2 can whole cranberry sauce
4 small blood oranges, peeled and soaked in honey
1 tbls chopped garlic
2 small red delicious apples, cored and sliced (5pcs each)
3 tbs softened butter, use extra if needed
3 tbs cinnamon sugar, use extra if needed

1 tbs Dijon mustard
1-2 tbs cornstarch

In slow cooker, add cranberry sauce and oranges in bottom.
Place pork loin on top. Spread chopped garlic over pork loin.
Cook on low 5-6 hours.
Place sliced apples on top of pork loin. Spread butter over apples, sprinkle with cinnamon sugar. Cook additional hour on high or until apples are cooked through.
Remove pork loin, let rest 5 minutes.
Combine mustard and cornstarch in a small bowl. Mix in with juices in slow cooker. Turn slow cooker on high. Let cook until thickened.
Slice pork loin and cover with cranberry mustard sauce. Add oranges and sliced apples on the side.
Serve with wild rice pilaf.




You’ll never want store-bought enchilada sauce after making this super easy, no-fuss homemade version!


1/4 cup vegetable oil
1/4 cup all-purpose flour
1 (28-ounce) can crushed tomatoes
2 tablespoons plus 2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon brown sugar, packed
Kosher salt and freshly ground black pepper, to taste


Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.Store in an airtight container in the refrigerator for up to two weeks.


Beef stroganoff

2 one inch single serving steaks, cut in 1/4 inch strips
2 tbsp olive or coconut oil
1 tbsp chopped garlic
1/4 cup thinly sliced onion
1 small can sliced mushrooms, reserve liquid
1 package onion soup mix
2 tbsp flour
1 can evaporated milk
Additional water or milk, if needed
1 8oz container sour cream
2 tbsp Worcestershire sauce

In a Dutch oven pan, heat oil and brown sliced steak with the chopped garlic. Saute onion and mushrooms in the same pan. Add onion soup mix and flour until well combined.
Add milk and reserved liquid from mushrooms, stir until thickened. Add extra water or milk if needed*. Simmer for one hour, adding small amounts of water or milk if stroganoff becomes too thick.
After simmering and meat is tender, add sour cream and Worcestershire sauce. Stir until well mixed. Serve over egg noodles.

*At this point, all can be put in a slow cooker on low for 4 hours. The thirty minutes, add sour cream and Worcestershire sauce. This can also be made with ground beef, sliced pork, ground turkey or beef flavored vegetarian meat substitute (i.e., Augason Farms, etc.)


Juicy Watermelon Salad Recipe

8 cups cubed seedless watermelon (about 1 medium)
1 small red onion, cut into rings
1 cup coarsely chopped macadamia nuts or slivered almonds, toasted
1 cup fresh arugula or baby spinach
1/3 cup balsamic vinaigrette
3 tablespoons canola oil
Watermelon slices, optional
1 cup (4 ounces) crumbled blue cheese

In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 minutes. 
Just before serving, add macadamia nuts and arugula to watermelon mixture. 
In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Serve over sliced watermelon, if desired. Sprinkle with cheese. Yield: 10 servings.

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Originally published as Juicy Watermelon Salad in Taste of Home June/July 2012, p18


Shrimp Scampi

TOTAL TIME: Prep/Total Time: 20 min.

MAKES: 4 servings


3 to 4 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup olive oil
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup lemon juice
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/2 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
Hot cooked angel hair pasta

In a 10-in. ovenproof skillet, saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley.Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve with pasta. Yield: 4 servings.


Crab Roll

¼ cup low-fat mayonnaise
1 tablespoon freshly grated lemon zest
3 tablespoons lemon juice
10 dashes hot sauce, such as Tabasco
½ teaspoon freshly ground pepper
⅛ teaspoon salt
¼ cup finely chopped shallot
¼ cup finely chopped celery
¼ cup thinly sliced fresh chives, divided
12 ounces cooked crabmeat (about 2 cups; see Tip), drained if necessary, any shells or cartilage removed
8 leaves red or green leaf lettuce
4 whole-wheat hot dog buns (toasted, if desired)


20 m
Ready In
20 m

Whisk mayonnaise, lemon zest, lemon juice, hot sauce, pepper and salt in a medium bowl. Thoroughly mix in shallot, celery and 3 tablespoons chives. Mix in crab very gently so it doesn't break up too much. Line each bun with lettuce and divide the crab filling among the buns. Garnish with the remaining 1 tablespoon chives.

Make Ahead Tip: Cover and refrigerate the crab filling (Step 1) for up to 1 day.
Tip: Crabmeat (already removed from the shell) can be purchased canned, in shelf-stable pouches, frozen or pasteurized. Pasteurized usually has the best flavor; look for it in the fresh seafood section of the market. Crab from the U.S. and Canada are both considered good choices for the environment. If you live in an area known for crab, you may be able to get freshly cooked crabs at the seafood counter of your local market.

Nutrition information

Serving size: 1 crab roll, about ⅔ cup crab filling
Per serving: 238 calories; 5 g fat(1 g sat); 4 g fiber; 29 g carbohydrates; 21 g protein; 47 mcg folate; 102 mg cholesterol; 5 g sugars; 4 g added sugars; 1,307 IU vitamin A; 10 mg vitamin C; 162 mg calcium; 6 mg iron; 768 mg sodium; 269 mg potassiumNutrition Bonus: Iron (33% daily value), Vitamin A (26% dv)Carbohydrate Servings: 2Exchanges: 1½ starch, ½ other carbohydrate, 2 lean meat, 1 fat


Pirate's Cove Cake

1 (15-1/4-ounce) box chocolate cake mix
1 (4-serving size) package instant chocolate pudding mix
1/2 cup sour cream
1/2 cup vegetable oil
4 eggs
1/2 cup light rum
1/2 cup strong black coffee
2 cups (12 ounces) semisweet chocolate chips
Rum Glaze (see Note)

What To Do:

Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray and dust with flour.
 In a large bowl with an electric mixer, beat cake mix, pudding mix, sour cream, oil, and eggs until thoroughly blended. Beat in rum and coffee; with a spoon, stir in chocolate chips. Pour batter into Bundt pan.
 Bake 50 to 55 minutes, or until a wooden toothpick comes out clean. Let cool 20 to 25 minutes, then invert cake onto a serving plate. Prepare Rum Glaze and drizzle it over cake.

To make Rum Glaze, in a small bowl, whisk together 3/4 cup confectioners' sugar, 1 tablespoon light rum, and 1 tablespoon water until smooth. Drizzle over cool or room-temperature cake or cookies. (You can replace the rum with a tablespoon of water for a traditional white glaze.)
 Serve this with our refreshing Tropical Froth for a more complete island feel!

Pirate Cove Cake

Tropical Froth

What You'll Need:

1 can (6 ounces) frozen limeade concentrate, thawed
1 can (6 ounces) pineapple juice
1 bottle (33.8 ounces) ginger ale
2 cups rainbow sherbet
8 ice cubes
2 lemons, sliced

What To Do:

In a large punch bowl, combine the limeade, pineapple juice, and ginger ale. 
Add the sherbet and ice cubes just before serving. 
Garnish with the sliced lemons.


If you don't have rainbow sherbet on hand, try substituting vanilla ice cream.

Tropical Froth


Sock It To Me Cake

Sugar and spice and everything nice is what this Sock It To Me Cake recipe is made of! Make it part of your baking traditions.

Hands-On Time:12 Minutes
Total Time:2 Hours 50 Minutes
Servings:12 Slices
Difficulty:Super Simple


1 package Duncan Hines® Classic Butter Golden Cake Mix
2 Tbsp. brown sugar
2 tsp. ground cinnamon
1 cup finely chopped pecans
4 large eggs
1 cup sour cream
? cup vegetable oil
¼ cup water
¼ cup sugar
½ cup Duncan Hines® Creamy Home-Style Classic Vanilla Frosting

Baking Instructions

Preheat oven to 375°F. Grease and flour 10-inch Bundt® or tube pan. Combine 2 tablespoons of cake mix, brown sugar, cinnamon and pecans in medium bowl; set aside. Combine remaining cake mix, eggs, sour cream, oil, water and sugar in large bowl. Beat with an electric mixer at medium speed 4 minutes. Pour 2/3 of batter into prepared pan. Sprinkle with pecan mixture. Spoon the remaining batter evenly over pecans. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool cake on wire rack 25 minutes. Remove cake from pan and cool completely.


Keto Pesto-stuffed Chicken Thighs

A simple, but delicious Keto Pest Stuffed Chicken Thigh recipe that will make the most of your summer produce! Low carb and gluten free too!

Author: Mellissa Sevigny

Yield: 4 servings



4 chicken thighs
3 Tbsp pesto
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp olive oil


1 1/2 cups cherry tomatoes
1/2 cup fresh mozzarella, sliced or chopped
1 Tbsp fresh basil, chopped
2 Tbsp olive oil
kosher salt and pepper to taste



Trim the thighs of any extra skin and place in an ovenproof dish.Stuff about 1 tsp of pesto under the skin of each chicken thigh, then rub the rest of the pesto over the tops of the chicken. Season with salt and pepper. Drizzle with olive oil.Bake in a preheated 400 degree (F) oven for about 40 minutes. Remove and serve with Caprese salad.


Combine all of the salad ingredients in a small bowl. Stir gently until fully combined.

Approximate nutrition information per serving:

1 Chicken thigh: 401 calories, 27g fat, 1g net carbs, 37g protein

1/2 cup

Caprese salad: 100 calories, 9g fat, 1.5g net carbs, 4g protein


Serving Size: 1 chicken thigh
Calories: 401
Fat: 27g
Carbohydrates: 1g net
Protein: 37g

Find it online:


Spaghetti Squash & Chicken with Avocado Pesto

From:, November 2017

Give pesto pasta a healthy makeover with this easy recipe that combines low-carb spaghetti squash with high-protein chicken breast. Top this powerhouse combo with homemade basil pesto that gets a creamy upgrade from ripe avocados to complete a mouthwatering chicken dinner.

By: Carolyn Casner

Nutrition profile
Egg Free

Ingredients 4 servings

1 (2½ pound) 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
1 ripe avocado
1 cup packed basil leaves
¼ cup unsalted shelled pistachios
2 tablespoons lemon juice
1 clove garlic
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
5 tablespoons extra-virgin olive oil, divided
1 pound skinless, boneless chicken breasts, trimmed and cut into 1-inch pieces

Prep 30 m
Ready In 1 h

Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray. Place squash, cut-side down, on one side of the prepared pan. Bake until tender, about 45 minutes. Meanwhile, combine avocado, basil, pistachios, lemon juice, garlic, ½ teaspoon salt and ¼ teaspoon pepper in a food processor. Pulse until finely chopped. Add 4 tablespoons oil and process until smooth. Ten minutes before the squash is done, toss chicken, the remaining 1 tablespoon oil and the remaining ¼ teaspoon each salt and pepper together in a medium bowl. Spread the chicken in an even layer on the empty side of the baking sheet. Return to the oven and bake until just cooked through, about 10 minutes. Using a fork, scrape the squash from the shells into a large bowl. Add the chicken and toss gently to combine. Serve topped with the pesto.

Nutrition information
Serving size: 1½ cups
Per serving: 497 calories; 32 g fat(5 g sat); 8 g fiber; 26 g carbohydrates; 30 g protein; 86 mcg folate; 83 mg cholesterol; 8 g sugars; 0 g added sugars; 999 IU vitamin A; 20 mg vitamin C; 101 mg calcium; 2 mg iron; 543 mg sodium; 1,072 mg potassium
Nutrition Bonus: Vitamin C (33% daily value), Folate (22% dv), Vitamin A (20% dv)
Carbohydrate Servings: 1½
Exchanges: 5½ fat, 3½ lean protein, 3½ vegetable

From Eating Well

Chicken Tortilla Soup

Serves 6 or more
2 boneless chicken breasts
2 carrots, peeled and sliced or 1/2 to 1 cup baby carrots, cut in half
2 stalks celery, medium dice
1 medium onion, medium dice (about 3/4 cup)
1-2 zucchini, cut in half lengthwise and sliced 1/4 to 1/2 inch thick
1 quart chicken broth, add more broth if needed
1 jar Herdez Salsa Casera Medium - 16 oz or your favorite 16 oz jar of salsa
Tortilla strips
4 to 5 (6-inch) tortillas, cut into thin strips
1/4 cup vegetable oil*
Your favorite tortilla strips or chips
Shredded cheese
Sour cream
Finely chopped onion mixed with cilantro (optional)
Pico de gallo:
Finely chopped onion
Chopped tomato
Chopped cilantro
In a large pot, add chicken broth, carrots, celery and onion. Bring to a boil, then add chicken breasts. Reduce to medium heat and cook chicken breasts for 10 minutes or until chicken is no longer pink. remove chicken breasts to a plate to cool for about 5 minutes. Reduce heat to low. Cut chicken breasts into bite size cubes. Add zucchini, chicken and salsa and cook until zucchini is cooked, but not overcooked.
To serve
Using good sized soup bowls, put tortilla strips in the bottom of the bowl. Ladle soup over chips. Top with shredded cheese, onion and cilantro or pico de gallo and a dollop of sour cream. Serve with extra tortilla strips or chips.
*For the tortilla strips:
Fry tortilla strips in oil (coconut, canola, olive oil or vegetable oil) until crisp, cooking small batches at a time. Drain on paper towels and lightly salt.


Slow cooker Swiss steak


3/4 cup all-purpose flour
1 teaspoon pepper
1/4 teaspoon salt
2 to 2-1/2 pounds boneless beef top round steak
1 to 2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted (*I used 1 jar of mushroom pieces from Dollar Tree with the liquid)
1-1/3 cups water
1 cup sliced celery, optional
1/2 cup chopped onion
1 to 3 teaspoons beef bouillon granules
1/2 teaspoon minced garlic


In a shallow bowl, combine the flour, pepper and salt. Cut steak into six serving-size pieces; dredge in flour mixture.

In a large skillet, brown steak in butter. Transfer to a 3-qt. slow cooker. (*Melt a tablespoon of butter in skillet and stir in remaining flour mixture cook for one minute. Add liquid from mushrooms and enough water to make a roux)

Combine the remaining ingredients; (adding the celery really adds flavor to this dish) pour over steak. Cover and cook on low for 8-9 hours or until meat is tender. Yield: 6 servings


Scallops with Capers and Tomatoes

Prep Time 5 Minutes
Cook Time 7 Mins
Yield 4 servings (serving size: 3 scallops and 1/3 cup sauce)
April 2009

Pungent capers and diced tomatoes pair well with seared scallops for a fresh dinner. Serve over angel hair pasta to complete your meal.

12 large sea scallops (about 1 1/2 pounds)
Cooking spray
1 garlic clove, minced
1/2 cup dry white wine
1 tomato, seeded and diced (about 1 cup)
3 tablespoons capers, drained
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil

How to Make It

Step 1
Pat scallops dry with paper towels. Heat a large nonstick skillet over
medium-high heat. Coat pan with cooking spray. Add scallops to pan; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm.

Step 2
Add garlic to pan; cook 15 seconds. Add wine and next 4 ingredients to pan. Spoon mixture over scallops; drizzle evenly with oil just before

Chef's Notes
Always request dry-packed sea scallops. They tend to be fresher and
haven't been soaked in water to increase their weight.

For 2

1/2 lb medium scallops
Cooking spray
1 garlic clove, minced (I used 1 tablespoon chopped jarred garlic)
1/4 cup dry white wine
1 tomato, diced (about 1/2 cup)
2 tablespoons capers, drained
2 tablespoons chopped fresh basil (1 teaspoon dried basil leaves)
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
Fresh angelhair pasta for 2
1 tablespoon butter

Step 1
Pat scallops dry with paper towels. Heat a large nonstick skillet over
medium-high heat. Coat pan with cooking spray. Add scallops to pan; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm.

Step 2
Add garlic to pan; cook 15 seconds. Add wine and next 4 ingredients to pan. Spoon mixture over scallops add butter; drizzle evenly with oil just before serving over angelhair pasta.





· 2 cups low-fat milk
· 2 cups water
· 1 teaspoon kosher salt
· 1 cup yellow cornmeal grits
· 2 tablespoons salted butter
· 1 cup shredded white cheddar cheese
· 4 slices bacon, chopped
· 1 1/2 pounds shrimp, peeled and deveined
· 1 1/2 cups chopped onion
· 3 garlic cloves, minced
· 3 tablespoons cornstarch
· 1 1/2 cups low sodium chicken broth
· 1 cup heavy cream
· 1 tablespoon butter
· 1 teaspoon cayenne pepper
· 1 teaspoon hot sauce
· 1/2 teaspoon kosher salt
· 1/2 teaspoon fresh ground pepper
· 1/2 cup chopped green onions
· 1/4 cup chopped parsley


1. In a large pot over medium heat, add the milk, water and salt. Bring to a simmer.
2. Whisk in the grits and continue whisking until they begin to thicken. (This will help eliminate lumps.)
3. Continue to cook the grits for 10 to 15 minutes, stirring occasionally, until thickened.
4. Stir in the butter and cheese. Cover and set aside.
5. In a large skillet, cook the bacon over medium-high heat until crisp. Transfer to a paper towel lined platter using a slotted spoon to drain.
6. Return the skillet to the heat and add the shrimp to the pan. Cook for 1 to 2 minutes on each side.
7. Transfer the shrimp to a platter and keep warm.
8. Add the onions to the skillet and cook until softened.
9. Stir in the garlic and cook for 1 minute.
10. Sprinkle the cornstarch over the onions/garlic and cook for an additional minute.
11. Whisk in the chicken stock and cook until the sauce begins to thicken.
12. Whisk in the cream, butter, cayenne pepper, hot sauce, salt and pepper. Continue cooking until the sauce starts to thicken more.
13. Return the shrimp to the pan and cook for 3 to 4 minutes- making sure not to overcook the shrimp.
14. Stir in the bacon, green onions and parsley.
15. Spoon about 1 cup grits onto a plate and top with 4 to 5 shrimp. Pour about 1 cup gravy over the shrimp. Repeat with remaining grits and shrimp.
16. Serve immediately.



YIELD 6–8 servings


· 3 tablespoons plus 1/4 cup olive oil
· 2 cups chopped onions
· 4 garlic cloves, minced
· 2 (15- to 16-ounce) cans pinto beans, drained
· 1 1/2 cups (or more) whole milk
· 1 1/2 cups (or more) water
· 1 teaspoon minced serrano chile with seeds
· 3/4 teaspoon ground cumin
· 1/2 teaspoon dried Mexican oregano
· 1/8 teaspoon ground cloves
· 12 (5 1/2- to 6-inch-diameter) corn tortillas
· 2 1/4 cups crumbled queso ranchero (see Note)
· Chopped fresh cilantro
· Sour cream


1. Preheat oven to 350°F. Oil 13x9x2-inch glass baking dish. Heat 3 tablespoons oil in large skillet over medium-high heat. Add onions and garlic and sauté until onions are golden, about 8 minutes. Add beans, 1 1/2 cups milk, and 1 1/2 cups water; simmer until onions are tender, stirring occasionally, about 10 minutes. Mash beans coarsely in skillet. Mix in chile and all spices; season with salt and pepper. Add more milk or water by 1/4 cupfuls to thin bean mixture to slightly soupy consistency.
2. Heat remaining 1/4 cup oil in another large skillet over medium-high heat. Add 1 tortilla at a time; cook until tortilla softens, about 30 seconds per side. Transfer tortilla to work surface. Place 1 heaping tablespoon cheese in center of each tortilla; fold in half. Place in prepared dish, overlapping tortillas slightly. Top with bean sauce.
3. Bake until enfrijoladas are heated through and sauce is bubbling, about 20 minutes. Sprinkle with remaining queso ranchero and cilantro. Serve with sour cream.


Queso ranchero is a mildly salty cheese that crumbles easily; also labled queso fresco or queso casero. Queso cotija or mild feta can be used instead.

Pinto Bean Enfrijoladas


Cheddar Cheese Chicken Bake Recipe

1/4 cup butter (melted)
1/2 cup all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp Italian seasoning
1 tsp garlic powder
1 egg
1 tbsp milk
1 cup shredded Cheddar cheese
1 cup Chex rice cereal (or any other crispy rice cereal)
3 skinless, boneless chicken breast halves (cut in half)

Directions: -
Preheat oven to 350 degrees -Coat a medium baking dish with 1/4 cup melted butter -In a bowl, mix the flour, salt, pepper, garlic powder and Italian seasoning -In a second bowl, beat together the egg and milk -In a third bowl, mix the cheese and cereal -Dredge chicken pieces in the flour mixture -Dip in the egg mixture -Press in the cheese/cereal mixture to coat -Arrange in the prepared baking dish. -After all of the chicken pieces have been coated and are in the baking dish, drizzle 2 tablespoons melted butter evenly over the top. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear
Serve with a side of red roasted potatoes (coated in olive oil and Italian seasoning) and baked in oven!

Cozy mysteries, Hope Callaghan


Pan-fried Venison Steak

We have been traveling in the upper reaches of the country all this month. The great Mountains of Montana and the Prairies of North Dakota inspired this month’s Recipe. Not to mention Butch Floyd gave us some prime Venison while we were at Thompson Falls for a visit.

· venison steaks
· 1 sweet onion, sliced
· carrot strips
· parsnip strips
· 4 TBS butter
· 2 TBS canola oil
· 2 tsp garlic powder
· 1 tsp onion powder
· salt and pepper to taste


In a skillet, heat the butter and canola oil together. Place the sliced onions, carrot and parsnip strips on the bottom of the skillet. Place the steak over all and fry until desired doneness. Serve the vegetables over the top of the steak.


This recipe puts a different spin on traditional chicken noodle soup. I like to use cheese tortellini instead of plain noodles for a pleasant and filling change of pace. This easy creation has become a family favorite that I can count on often. —Jean Atherly, Red Lodge, Montana

8 servings
Prep/Total Time: 30 min.
2 cans (14-1/2 ounces each) chicken broth
2 cups water
1-1/2 cups frozen mixed vegetables
3 boneless skinless chicken breast halves, cut into 1-inch cubes
1 package (8 to 9 ounces) refrigerated cheese tortellini
2 celery ribs, thinly sliced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Breadsticks, optional
In a 3-qt. saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Serve with breadsticks if desired. Yield: 8 servings (about 2 quarts).

Taste of Home


Easy slow cooker baked beans

2 cans beans (I used 1 can cannelli beans and 1 can white beans), drained and rinsed
Cooking spray
1 shallot, finely chopped
1/4 cup barbecue sauce
1 tsp garlic powder
1 tsp onion powde
3 tbls brown sugar
1 tbsp ketchup
1 tbsp favorite mustard
1 tbsp maple syrup
1 tsp old hickory salt seasoning or 1 tsp liquid smoke (optional)

Spray slow cooker with cooking spray. Add all ingredients. Cook on low for 6 hours or on high for 4 hours.


Slow Cooker Chicken Pot Pie with Pie Crust Crackers

Prep 40 MIN

Total 4 HR 30 MIN

Servings 6

Thanks to your slow cooker and pie crust crackers (hello, genius idea!), chicken pot pie will never be the same.

By Tablespoon Kitchens

Pillsbury Pie Crust

Make with Pillsbury Pie Crust



8 boneless skinless chicken thighs (about 2 lb)
3 cups Progresso™ chicken broth (from 32-oz carton)
4 medium carrots, peeled and cut diagonally into 1/4-inch slices
3 medium Yukon gold potatoes, cut into 1-inch cubes
3 stalks celery, cut diagonally into 1/4-inch slices SAVE $
1 medium onion, diced
1 teaspoon dried thyme leaves
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup cornstarch
1/4 cup water
1/2 cup heavy whipping cream
2 tablespoons finely chopped Italian (flat-leaf) parsley

Pie Crust Crackers

2 tablespoons butter, melted
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box


1 Spray 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, broth, carrots, potatoes, celery, onion, thyme, 1 1/4 teaspoons salt and the pepper. Cover; cook on High heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F) and potatoes and carrots are tender.

2 Uncover; using 2 forks, shred chicken into large chunks. In small bowl, beat cornstarch and water with whisk until smooth. Add cornstarch mixture and whipping cream to slow cooker; stir to combine. Cover; cook about 20 minutes or until slightly thickened. Stir in parsley.

3 Meanwhile, heat oven to 450°F. In small bowl, mix melted butter, thyme and 1/4 teaspoon salt until well blended. Unroll pie crusts on 2 large ungreased cookie sheets; brush with seasoned butter. With pizza cutter or knife, cut pie crust into 4x1-inch strips. Bake 8 to 10 minutes or until golden brown. Serve with pot pie.


Black Bean and Spinach Enchiladas

4 leftover black bean burgers, crumbled
1/2 cup finely chopped red onion
1 cup chopped fresh spinach
1 cup shredded cheddar and Monterey jack cheese
1/2 cup red enchilada sauce
3 Tbsp olive oil, add more if needed
6 corn tortillas
Vegetable spray
1 1/2 cups red enchilada sauce
2-3 cups of shredded cheddar and Monterey jack cheese

Preheat oven 350, spray 8x5 pan with vegetable spray. Combine first 5 ingredients in a bowl. Place enchilada sauce in a bowl large enough to place
cooked tortillas to coat with sauce. In a small pan heat olive oil. Quick dry tortillas one at a time and dip into enchilada sauce and place on a plate.

Pour a small amount of sauce in baking pan. Place a spoonful ofthe bean mixture a dipped corn tortilla sprinkle with a little cheese, roll up and place in
baking pan. Continue the same with the remaining tortillas, bean mixture and cheese. When finished, pour remaining enchilada sauce over enchiladas
and cover with remaining cheese, add more cheese if desired.

Bake in oven for 30 minutes. Take out and let rest for 10 minutes. Serve and enjoy.


  Pork Loin in a Bag

The cooking bag is key to tender, flavorful pork loin. Sliced onion, sage, and thyme with a layer of apple nectar give the pork an exceptional balance of sweet and savory while the bag keeps all the flavors together.

Makes 6 Average Servings.


4 pounds pork loin
1 tablespoon flour
1 medium yellow onion, sliced
1/2 medium red onion, sliced
3/4 teaspoon sage
1/4 teaspoon thyme
1 cup apple nectar


Rub sage and thyme on pork loin, add rest to oven cooking bag (make sure it's the kind with a tie). Put flour into bottom of oven bag. Layer onions on bottom, lay pork loin on top. Cover with apple nectar, let marinate for as little as an hour to overnight.

Cut 6 slits in bag. Cook in a 350 degrees F oven on middle rack for 1 and 1/2 hours. Let rest for about 10 minutes after coming out of the oven.

Slice and serve with juices from bag.

Pork Loin in a Bag


Leftover Mac n Cheese Casserole

​2 cups leftover mac n cheese
1 Cup broccoli, chopped small
1 cup chopped leftover ham
2 cups shredded cheddar cheese
3 tbs butter, cut in 1/4s
Vegetable spray

Preheat oven to 350.Spray an 8x6" pan with vegetable spray.

Sprinkle a small amount of shredded cheese in bottom. Place half mac n cheese over cheese, place broccoli for second layer.

Add more shredded cheese. Spread chopped ham over cheese. Add remaining mac n cheese, add remaining shredded cheese. Placement butter pieces on top.

Bake 30 minutes.


Skinny Beef Enchilada Pie


1 lb extra-lean (at least 93%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (10 oz) Old El Paso™ red enchilada sauce
1/2 cup frozen corn, thawed, drained
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 teaspoon ground cumin
1 teaspoon chili powder
5 Old El Paso™ flour tortillas for burritos (from 11 oz package)
1 cuz shredded reduced-fat Mexican cheese blend (4 oz)
Fat-free sour cream, if desired


1 Heat oven to 350°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reserve 1/4 cup enchilada sauce; set aside. Add remaining enchilada sauce, corn and chiles to beef mixture. Stir in cumin and chili powder. Reduce heat to medium-low; simmer uncovered 5 minutes.
2 Spray 9-inch round (2-quart) glass baking dish with cooking spray. Place 1 tortilla in casserole; top with about 3/4 cup of the beef mixture and 3 tablespoons of the cheese. Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and the remaining cheese.
3 Bake, uncovered, 30 to 40 minutes or until hot and cheese is melted. Cool 5 minutes. Serve with sour cream.

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
This casserole size holds the layered enchiladas together better than a larger casserole.
Ground turkey can be used instead of the ground beef, if you prefer.
Any variety of reduced-fat cheese can be substituted for the Mexican blend.


  Breakfast Burritos

Easy to make and easy to eat on the go! See the notes for keto/LCHF, gluten-free and dairy-free versions. Make them as mild or spicy as you like!

Total Time15 minutes

Calories386k cal
Carbs (g):21

·4 ounces sausage ham or bacon, cut in small pieces
·1/4 onion diced
·1/4 green pepper diced or little bit of a spicy pepper, minced
·1 tomato diced
·2 eggs lightly beaten
·2 large tortillas OR 4 small tortillas (corn or flour)
·1/4 cup shredded cheese
·1/4 cup salsa


1.Sauté the meat, onion, pepper and tomatoes over medium-high heat until the meat is done (if using bacon, cook it partially before adding the other items).
2.Add the eggs and cook to your preferred doneness. At the same time, heat a dry skillet over high heat. When hot, heat the tortillas one at a time by placing them in the skillet for about 15 seconds per side (they will get a few light brown spots on them – if they have any black spots, heat the rest a few seconds less).
3.Place a hot tortilla on a plate, add half the egg mix, half the cheese and a bit of salsa and roll the tortilla up. If you use a large tortilla, you can first fold the bottom up about one-quarter of the way, then roll it. If you use small tortillas, make four burritos with one-quarter of the ingredients on each.


Keto/LCHF: Put cooked egg mixture in a cup or bowl; do not use tortilla. 6g carb per serving. Use less salsa to reduce carb count further.

Gluten-free: Either totally omit tortillas as for keto version, above, or use gluten-free corn tortillas.

Dairy-free: Omit cheese.
Vegetarian: Leave out the meat.

This recipe from The Boat Galley -- see it here.



2 cups white sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract

How to make it :

Grease an 8×8 inch square baking pan. Set aside.
Combine sugar, cocoa, and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
Place the candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a softball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
Pour into prepared pan and let cool. Cut into about 60 squares.

Corny Bean Dog Casserole
(4 – 6 Servings)


1 pkg. “JIFFY” Corn Muffin Mix
8 hotdogs, sliced
1 can (16 oz) pork and beans
2 Tbsp. margarine or butter
2 Tbsp. onion, chopped
1 egg
1/3 cup milk


Preheat oven to 400°F. Grease an 11” x 7” pan.
Combine hot dogs and beans. In skillet, melt margarine or butter. Add onions; sauté until tender. Add to bean mixture. Pour into pan. Combine muffin mix, egg and milk. Spread over beans. Bake 20 – 25 minutes.



​Take tacos seaside. Fill tortillas with shrimp, complemented with fruity salsa flavors of the tropics. Canned mandarin oranges and pineapple, conveniently available from your pantry, are packed with vitamin C, too.
1 can (11 ounces) Mandarin oranges, drained
1 can (8 ounces) pineapple tidbits in juice, drained
1/4 cup thinly sliced green onions
1 tablespoon canned chopped mild green chiles
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 medium yellow bell pepper, trimmed and thinly sliced
½ medium red onion, trimmed and thinly sliced
1 garlic clove, minced
1 1/2 pounds medium shrimp, peeled and deveined, thawed if frozen
1 can (14 1/2 ounces) unsalted diced tomatoes, well drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and black pepper to taste
8 (10-inch) flour tortillas, warmed according to package instructions
2 cups shredded Monterey Jack cheese
Preparation Time: Approximately 15 minutes
Cook Time: Approximately 10 minutes
For salsa: Mix all of the salsa ingredients in a medium bowl; refrigerate.
For tacos: Heat the oil in a large, nonstick skillet over medium heat. Add the bell pepper, red onion and garlic; cook and stir until tender-crisp, about 4 minutes. Stir in the shrimp, tomatoes, chili powder, cumin, salt and pepper. Cook and stir until the shrimp are firm and opaque in the thickest part, 1 to 2 minutes.
Warm the tortillas according to package directions. Spoon 1/8 of shrimp mixture onto a tortilla; top with a portion of salsa and cheese. Fold in the edges and roll up tortilla. Repeat with remaining tortillas. Serve immediately.
Servings: 8

Nutritional Information Per Serving: Calories 490; Total fat 18g; Saturated fat 7g; Cholesterol 160mg; Sodium 800 mg; Carbohydrate 51g; Fiber 4g; Protein 31g; Vitamin A 25%DV*; Vitamin C 70%DV; Calcium 35%DV; Iron 30%DV

*Daily Value

Submitted by: Canned Food Alliance

Chili Relleno Enchilada Casserole


Vegetable spray
9 corn tortillas cut in half
Small can of red enchilada sauce
5 hatch chilies (from large can) sliced open, preserve juice
Shredded beef, about 1 cup
2 eggs
2 tbls flour
6 slices of Monterey jack cheese
6 slices cheddar cheese
1 cup shredded fiesta cheese

Preheat oven to 400
Coat with vegetable spray 8 x 5 inch pan,.
Using 1/4 can of red enchilada sauce, spread on bottom of the pan. Place cut tortillas, using cut edge on sides of pan, placing an extra half in middle.
Place Monterey cheese slices to cover tortillas. Layer hatch chilies on top of cheese to cover.
In a separate bowl, mix eggs with flour and 1/4 cup of preserved chili juice.
Pour over chilies. Place cut tortillas as before. Pour 1/4 can enchilada sauce over tortillas, spread with a spoon.
Place cheddar cheese slices to cover. Spread evenly with shredded beef. Place the rest of the tortillas over the beef. Spread remainder of the juice and enchilada sauce, over the tortillas and cover with the shredded cheese.
Bake for 50 minutes until well cooked. Let cool for 10 minutes before cutting. Serve with Spanish rice or favorite side.
Makes six servings​

Parmesan Crusted Chicken Recipe

Not to be confused with chicken parmesan, our baked parmesan crusted chicken is sure to please! The combination of parmesan cheese, breadcrumbs, and mayonnaise provide the perfect crust for this juicy chicken dinner!
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs

1 Preheat oven to 425°.
2 Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.
3 Bake until chicken is thoroughly cooked, about 20 minutes.

Parmesan Crusted Chicken Recipe - hellmanns
Not to be confused with chicken parmesan, our baked parmesan crusted chicken is sure to please! The combination of parmesan cheese, breadcrumbs, and mayonnaise provide the perfect crust for this juicy chicken dinner!

Herb-Roasted Turkey Breast Recipe (Serves 2-4, with leftovers)

3-4 lb free-range, naturally raised or organic-rolled turkey breast
2 tbsp olive oil
4 large cloves garlic, peeled and thinly sliced
1 tbsp each fresh rosemary leaves, thyme leaves
4 sage leaves, chopped (optional)
Coarse salt and coarsely ground pepper

Preheat the oven to 350 degrees. Wash the turkey and pat dry with paper towels. If there's a string holding the turkey roll together, leave it on. Place the turkey on a rack or on foil and put it in a baking pan. Rub the turkey with olive oil, then cut small slits all over and insert the garlic slices. Run your thumb and finger down the stems of the herbs to pull off the leaves. Chop the herbs and sprinkle evenly over the meat, and season to taste with salt and freshly ground pepper.

Roast until the meat reads 160 degrees on an instant-read thermometer, about 20 minutes per pound (that's an hour or more for a 3-lb. turkey). Insert a fork to see if the juices run clear and not pink. Roast just until done or the breast will dry out. Let stand 15 minutes before carving. Carve only what you'll use and store the rest in a Ziploc bag or plastic container after the meat has thoroughly cooled.

​​Mother Earth News

Recipe for Grilling a Turkey

If you have a covered grill and it's warmer than 30 degrees outside, give grilling a try. Use the indirect heating method as indicated in your grill's manual. Keep the lid on and frequently check the temperature inside the grill with an oven thermometer; it should be around 350 degrees. If the temperature is too hot, the turkey will dry out. Use a disposable drip pan to catch any juices. Feel free to add mesquite chips or fruit wood to add a smoky taste to the meat. The grill cooks faster than the oven, and the turkey will be done before you know it, so check the bird with a meat thermometer. (See recipe above.) Grilling time is about 15 minutes per pound, 45 minutes for a 3-lb. rolled breast. Allow time to rest (the turkey, not you) before slicing.

​Mother Earth News

Baked Sweet Potato Recipe (Serves 4)

This is how a friend of mine who hates to cook prepares her sweet potatoes for Thanksgiving:

4-6 medium sweet potatoes

Wash and dry sweet potatoes, arrange them on a foil-lined baking sheet and slip them into the oven about 45 minutes before the turkey is done. Bake until the potatoes are tender. Cover with foil until ready to serve. To eat, slice the potatoes open and garnish with condiments such as butter and a little brown sugar, or enjoy them just as they are.

​Mother Earth News

Sauteed Brussels Sprouts Recipe

​Here's a faster and fresher-tasting way to prepare brussels sprouts. We buy them on the stalk at the farmer's market. Look for firm, dark-green sprouts without any yellow leaves.

About 1 1/4 lbs. fresh brussels sprouts
1 tbsp olive oil
1 tbsp unsalted butter
2 shallots, chopped
1/2 cup chicken broth
Salt and freshly ground pepper to taste
1 tbsp lemon juice (optional)

Slice the ends off of the brussels sprouts and discard; keep on slicing across the sprouts so you'll have quarter-inch slices. Heat the oil and butter in a large skillet over medium heat. Saute shallots for a minute, then add sprouts. Saute for a minute or so until mixture starts to brown, then add the chicken broth. Cook for 3-4 minutes, stirring occasionally, until tender but not overcooked. Stir in seasoning and lemon juice (optional) just before serving.

Note: This can be prepared an hour or so ahead of time, up until the point where the broth is added. Continue cooking 5-10 minutes before serving.

​ Mother Earth News

Holiday Green Salad Recipe (Serves 3-4)

A simple salad is sure to lighten up the holiday meal.

About 5 cups mixed salad greens
1/2 medium red onion, thinly sliced into half-circles
1/3 cup dried cranberries
1/4 cup walnut halves
1/3 cup crumbled bleu cheese or goat cheese (optional)

Salad Dressing Recipe

2 tsp balsamic or red wine vinegar
2 tbsp each: olive oil and cranberry juice
1/2 tsp each sugar and Dijon mustard
1/4 tsp salt
Freshly ground pepper

Wash the lettuce and dry thoroughly in a salad spinner or wrap in a towel. Refrigerate until ready to toss. Whisk the dressing in a glass measuring cup until smooth. Toss together with the lettuce, onion, cranberries and nuts. Place onto salad plates and top with a small amount of crumbled cheese.

Note: Nuts taste better when they are toasted. If you have time, toast the walnuts in a dry skillet over medium heat for a minute or so, or place them on a cookie sheet and toast them in the oven (along with the turkey) for a few minutes.

​Mother Earth News

Squash Flan Recipe (Serves 6)

Here's an easier, low-fat version of pumpkin pie. If you feel the need for whipped cream, whip up some ginger cream just before serving (see recipe below).

1 medium-large butternut squash
3/4 cup skim or low-fat milk
1/3 cup maple syrup
1 tbsp brown sugar
2 large eggs
1 tsp vanilla
1 tsp cinnamon
1/2 tsp ground ginger
A pinch of nutmeg
Additional maple syrup for topping

If you want individual flans, which make a charming presentation, you will need 6 4-oz custard cups. Otherwise, larger custard cups will also work. Preheat oven to 375 degrees. Cut the squash in half lengthwise and scrape out the seeds with a spoon. Place the squash cut-side down on an oiled, foil-lined baking sheet. Bake for 45-60 minutes until the squash is tender.

Meanwhile, put the rest of the ingredients in a blender. Remove the squash and let it cool slightly before scraping the pulp from the skin.

Place the custard cups in a 9-by-13-inch baking pan and fill the pan with enough hot water to reach half an inch up the sides of the custard cups. Put 3/4 cup of squash in the blender with the rest of the ingredients and puree until smooth. Pour into the custard cups, then put the pan in the middle of the oven and bake for about 80 minutes.

Insert the tip of a knife into a flan's center to make sure it's the consistency of pumpkin pie. If there's liquid in the center, return to the oven. When the flans are done, remove the cups from the water with a spatula and place them on a cooling rack. While they're still warm, drizzle a teaspoon of maple syrup on the top of each flan. When the cups have cooled down, refrigerate for a few hours until thoroughly cooled. Serve plain or topped with a dollop of ginger cream.

​ Mother Earth News


Ginger Cream Recipe

1 pint whipping cream, well-chilled
2 tbsp sugar
1 tsp vanilla
3 tbsp finely chopped crystallized ginger*

Chill the bowl and beaters in the freezer for a few minutes before whipping the cream. Using an electric mixer, beat the whipping cream until it starts to thicken. Add the sugar, vanilla and ginger and beat until almost stiff. Taste for sweetness, then slowly beat until the cream is the desired consistency — fluffy but not too stiff. Serve or cover with plastic wrap and chill until serving time. Stir before serving.

*Crystallized ginger can be purchased at a natural food store or the Asian food section of your supermarket.

​Mother Earth News

Dawn’s version for 2
Keto Baked Chicken Fajitas

​ If you want a great meal that the kids will love, look no further than our Keto Baked Chicken Fajitas ! These are so easy to make and absolutely delicious.
A perfect addition to your meal plan.
Prep Time
1 boneless skinless chicken thigh, Cut into bite size slices
1 ½ cups of stir fry vegetables (peppers and onions from Dollar Tree)
2 Tablespoons medium taco seasoning
2 Tablespoons olive oil

Preheat oven to 400 degrees.

In a medium bowl combine the olive oil and taco seasoning. Mix well.
Add the chicken and veggies to the seasoning mixture and stir until coated.
Pour the fajita mixture onto a greased sheet pan and spread out into a single layer.
Bake for 11 minutes and stir then return to the oven and bake 11 additional minutes.


Homemade Queso Dip

{keto / low carb}

Are you looking for the Best Queso Recipe that also fits on your keto or low carb diet? Look no further! So many queso dip recipes out there include a lot of milk or thickeners that have carbs. This one is a perfect substitute that is delicious and super easy to make.
Prep Time  10 mins   Cook Time  10 mins   Total Time  20 mins
Course: Appetizer
Cuisine: American, Mexican
Servings: 10 Calories: 249kcal Author: Kasey Trenum
2 tablespoons butter
12 ounces white cheddar cheese, grated
4 ounces Monterrey Jack Cheese, grated
1/2 cup heavy whipping cream
1/4 cup water
4 oz can green chilis, drained
3 garlic cloves, minced minced
1/8 tsp chili powder
1/4 tsp cumin
1/4 tsp pink salt
1/2 tsp pepper
2 tablespoons cilantro, chopped
In a double boiler, combine butter, heavy whipping cream, spices (reserving 1 tablespoon of cilantro to sprinkle on top of the queso dip before serving), and water and bring to a slow boil then reduce heat to low.

Slowly add cheese one handful at a time stirring with a whisk each time before adding more. Continue adding the cheese a little bit at a time while stirring continuously until all the cheese is added. I have found that using a whisk helps to incorporate the cheeses.
Add the drained green chilis to the keto queso and stir to combine.
Garnish the top with the remaining tablespoon of cilantro before serving. Serve immediately or pour queso dip into a small crock pot to keep warm.
Calories: 249kcal | Carbohydrates: 1.3g | Protein: 11.6g | Fat: 20.6g | Fiber: 0.4g


Keto Chicken Alfredo with Broccoli Bake

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Course: Dinner, lunch, Main Course
Cuisine: American, Italian
Keyword: Keto Alfredo, Keto chicken Alfredo
Servings: 6Calories: 549kcalAuthor: Kasey Trenum

3 tbsp butter, divided
2.5 lbs boneless skinless chicken breast, sliced
1/2 tsp salt
1/4 tsp pepper
2 tbsp chicken broth
12 oz steam bag of frozen broccoli
3 garlic cloves, minced
1 oz cream cheese, softened
1 cup heavy whipping cream
1/2 tsp Italian seasoning
2/3 cup parmesan cheese, grated
1/4 cup pepper jack cheese, grated
3/4 cup mozzarella cheese, grated
1/4 tsp basil
Melt 1 tbsp butter in a 10.25 oven-safe skillet. (I use a cast-iron skillet)

Season sliced chicken with salt & pepper before placing the chicken in the skillet. Sear on both sides.
Cover the skillet with a lid and simmer on low until the chicken is no longer pink.
Remove chicken from the skillet and set aside.
Deglaze the pan by pouring 2 tbsp chicken broth into the hot skillet then scraping the bits off the bottom with a wooden spoon. Leave the bits in the pan as they are extra flavorful.
Pop the broccoli in the microwave and follow package directions to steam. Or, if you prefer, you can steam in boiling water on the stove.
While the broccoli is cooking, add 2 tbsp butter to the skillet along with the minced garlic. Saute 2 minutes or until fragrant.
Add softened cream cheese, heavy whipping cream, and Italian seasoning to the minced garlic, then stir continuously with a whisk on medium heat until the ingredients are thoroughly combined.
Reduce to a medium/low heat and allow the sauce to simmer gently boiling until the heavy whipping cream has reduced and thickened. Keep whisking so that it doesn't stick to the bottom of the pan. It will take a few minutes for the sauce to reduce and thicken.
Once it has thickened, add the parmesan and pepper jack cheese then continue to stir until the cheeses melt and the sauce is smooth.
Drain steamed broccoli.
Add the chicken and broccoli to keto alfredo sauce and stir until thoroughly combined.
Sprinkle mozzarella cheese on the low carb chicken alfredo broccoli mixture then sprinkle basil on top.
Pop the skillet in the oven on the top rack under broiler for 1-2 minutes or until the mozzarella cheese begins to bubble. While you could leave it on the stove to melt, I found that baking the cheese from the top in the oven produced the best results for this dish.
The nutritional information provided for this recipe is based on 6 servings. I divide it evenly.
Make sure to drain the broccoli after steaming. Any retained moisture can thin the alfredo sauce.
If the sauce gets too thick simply add a bit more heavy whipping cream.
If the sauce is too thin, continue boiling on low heat with the lid off, and it will reduce. Make sure to whisk continuously.
Calories: 549kcal | Carbohydrates: 7g | Protein: 52g | Fat: 35g | Fiber: 2g


Slow Cooker Shrimp Boil


10 cups water

2 pounds small red new potatoes, cut in half

2 small sweet yellow onions, peeled and cut into quarters

1 garlic bulb, top cut off

1 lemon, sliced into quarters

1 (3-oz.) crab and/or shrimp boil-in-bag seasoning (such as Zatarain’s)

3 teaspoons kosher salt

10 ounces Andouille sausage, sliced into 1/2-in. coins

6 ears fresh yellow corn, cut into thirds

2 pounds large unpeeled raw shrimp

 Lemon wedges

Cocktail sauce

 Melted butter


How to Make It

Step 1

Combine water, potatoes, onions, garlic, lemon, boil-in-bag seasoning, and salt in a 6- or 8-quart slow cooker. Cover, and cook on LOW until potatoes are almost tender, about 4 hours.

 Step 2

Add sausage and corn to slow cooker. Cover, and cook on HIGH 30 minutes. Transfer corn to a serving platter. Add shrimp to slow cooker; cook, stirring occasionally, until shrimp is opaque and pink, 20 to 30 minutes.

Step 3

To serve, drain and discard liquid and seasoning bag. Serve with lemon wedges, cocktail sauce, and melted butter.


 Claim Jumper meat loaf recipe

2 teaspoons vegetable oil
1 green onion, minced
2 cloves garlic, minced
2 tablespoons minced green bell pepper
2 tablespoons grated carrot
2 eggs, beaten
1 cup milk
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 pounds ground chuck
3/4 pound ground pork
1 cup breadcrumbs
1/2 cup all-purpose flour
1/4 cup ketchup plus additional 1/4 cup ketchup (for top)


1. Preheat oven to 350 degrees.
2. Sauté green onion, garlic, green pepper and carrot in vegetable oil over medium heat for a couple minutes.
3. Combine beaten eggs with milk, salt, black pepper, garlic powder and onion powder in a medium bowl.
4. In a large bowl, mix breadcrumbs and flour into ground chuck and ground pork with your hands. Add egg and milk mixture, sautéed veggies, 1/4 cup ketchup and mix it up using your hands.
5. Press the mixture into a meatloaf pan or large loaf pan. Bake for 30 minutes, then spread 1/4 cup of ketchup over top of meatloaf and bake for 1 hour.
Let sit for 5 minutes after removing from oven before serving.

Recipe List