I made this today for lunch. Only 6 points and yummy!!
2 cups chopped chicken
¼ cup BBQ Sauce
4 Kaiser rolls, split and toasted
4 slices provolone cheese
Preheat broiler.
Toss together chicken and BBQ sauce in medium saucepan; heat through.
Spoon chicken mixture on toasted buns and top with cheese.
Arrange on baking sheet.
Broil until cheese melts.
Add tops.
I found it at stick-of-butter.
Step 1: Go to the market
Step 2: Find the soup isle
Step 3: Find Bear Creek dry soup mixes - Chicken Noodle
Step 4: Put in your basket
Step 5: Check out, go home
Step 6: Follow the package directions for a great bowl of chicken noodle soup!
Great with dumplings!
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Thanks!
* This recipe found in The Quick Recipe, by the editors of Cook's Illustrated Magazine.
2 Tbsp vegetable oil
1 medium onion, diced
2 small carrotts, peeled and cut into 1/4 inch rounds
2 small celery ribs, cut on the bias into 1/4 inch slices
Salt
3 cans low-sodium chicken broth
1 1/2 lbs. bone-in chicken thighs, skin removed and trimmed of excess fat
4 bay leaves
2 cups extra-broad egg noodles
1 tsp finely minced fresh thyme leaves
Ground black pepper
1. Heat the oil in a large stock pot or Dutch oven over medium-high heat until shimmering. Add the onions, carrots, celery, and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables soften and begin to brown, 5-6 minutes. Add the broth, chicken thighs, bay leaves, and 2 cups water. Bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 40 minutes.
2. Remove and discard the bay leaves. Remove the chicken from the broth and use two forks to remove the meat from the bones and shred it into thin pieces. Return the shredded chicken to the broth and increase the heat to medium-high to return the soup to a simmer.
3. Add the noddles and cook, stirring occasionally, until they are tender, about 8 minutes. Stir in the thyme and adjust the seasonings with salt and pepper to taste. Serve immediately.
(You can also use chicken breast, but the recipe doesn't recommend it because it can become tough and doesn't add the flavor to the soup like chicken thighs, plus, chicken thighs are much cheaper! Enjoy!)
Buy 2 lbs mixed meat loaf from Tom Thumb - oh, their closed that won't work!
OK, buy prepared meat loaf from the Roseville Meat Market - yum!
Or ....
2 lbs low fat ground round
1 lb ground pork or mild sausage
1 cup cracker or bread crumbs (I like soda crackers)
2 eggs
1/2 to 1 cup chopped fine onion (I like green onion, but Dad likes the yellow)
1 tsp garlic power
1/2 tsp salt
1/4 tsp pepper
1/2 cup milk (you can use tomato sauce)
Mix well, you can use your hands if they are clean!
Shape into a loaf and place in pan.
Top with Meat Loaf Sauce
Bake at 325 for 1 hour 15 min
Let stand for 10 min before serving.
I always have to call Mom when making Meatloaf to confirm how to make the sauce for the top of the Meatloaf. But, one night I decided not to call and instead to look it up on the Internet. It used the same ingredients as Mom's recipe so I went for it. It was great! Now only if I had a great recipe for Meatloaf. Anybody??
Mix:
1/4 C ketchup
1/2 t mustard
2 t brown sugar
Ingredients:
Fresh Strawberries cut and set aside (you can add sugar or Equal, however it
it is good with just plain old strawberries.)
Cool Whip
100 calorie pack Lorna Doone Shortbread Crisps
Using your favorite color Longaberger dessert cup place 1/2 of one pack of cookies at bottom retain one, add strawberries (about 1/3 cup). Top with Cool Whip (1 to 2 Tablespoons), top with remaining cookie crisp.
One carb service - ? points.
Buy good quality spar ribs (I get mine at CostCo although I do think Sam's has better ribs).
Sprinkle with salt, pepper and garlic power. (No salt if Dad is eating.)
Lay on roasting pan and cover tightly with foil.
Bake @ 315 to 325 for 2 1/2 to 3 hours.Remove from oven, remove foil carefully. Brush with your favorite BBQ sauce (Dad likes Masterpiece). Return to oven for 15 to 20 min.
Cut into correct portion sizes (you know like half a rack!)
(Once again disregard the date on the picture.)
Chicken Cordon Blue Sauce (Use as gravy for chicken when serving if desired)
1 can cream of chicken soup
1/2 cup sour cream
1/3 cup lemon juice
blend and heat on low heat, DO NOT BOIL!
Serve over Cordon Bleu!
This is Brandon's Birthday Dinner! It was passed down to me from Brandon's Mom. We usually serve it with some type of potatoes or rice, and a nice salad or vegetable side. Yummy!!
What you will need:
1 Chicken Breast for each person
Sliced Ham
Sliced Swiss Cheese
Seasoning of your choice
Toothpicks
Sauce:
Sour Cream
Lemon juice
Cream of Chicken Soup
Place Chicken between plastic wrap.
Pound to 1/8" thickness,
Sprinkle pounded chicken (the side that will have the cheese and ham in it) lightly with seasoning (whatever you like),
Place a slice of cheese and ham slice on each breast within 1/2 inch of the edges,
Roll into jelly roll style,
lock in cheese by tucking in ends.
Use toothpicks to keep together,
dip into melted butter,
roll in bread crumbled,
thoroughly coat each roll.
Bake uncovered @ 400 for 40 minutes.
Chicken Cordon Blue Sauce (Use as gravy for chicken when serving if desired)
1 can cream of chicken soup
1/2 cup sour cream
1/3 cup lemon juice
blend and heat on low heat, DO NOT BOIL!
Serve over Cordon Bleu!
Below is the recipe I made for a luncheon I went to. Everyone loved it! It has a strong taste so be prepared! The only things I did different: I melted the butter, and mixed everything in my food processor except the oil, water, and butter, and then added it all together.
1 tbsp. dried basil leaves
1 tsp. salt
1/8 tsp. pepper
2 cloves garlic, crushed
1/2 c. olive oil
2 tbsp. butter
2 tbsp. boiling water
3/4 c. grated Parmesan cheese
1/4 c. finely chopped walnuts or whole pine nuts
1 pkg. (8 oz.) spaghetti or noodles, cooked as directed
In small bowl combine all ingredients except spaghetti. Beat with fork to combine thoroughly. Place well drained hot spaghetti in large bowl. Pour sauce over spaghetti and toss lightly to coat thoroughly. Serve with additional Parmesan cheese if desired.
Makes 4 servings.
Note: Pesto will keep in refrigerator for several days. Cover with thin layer of oil and store in covered jar. Let it warm to room temperature before use. It can be frozen.
I found this recipe at cooks.com: http://www.cooks.com/rec/doc/0,1815,152175-232194,00.html
1 8oz brick of cream cheese softened
1 cube butter softened
1 lb powered sugar
1 tsp vanilla
Mix until creamy and smooth
Frost cakes, cookies, cinnamon rolls, etc.
1 lb (2 cups) real good quality butter
2 cups sugar
1/2 cup sliced almonds
10 flat Hershey Bars (unwrapped and ready to go)
1 1/2 cup chopped almonds
In a large heavy frying pan cook sugar and butter together
on high heat, stirring constantly until the mixture turns a tan or light brown color. Quickly stir in sliced almonds and pour on to cookie sheet and spread evenly.
Place Hershey bars on top, spread as soon as the candy melts. Sprinkle with chopped almonds and press into chocolate. Let set over night.
Break into small pieces.
Combine and toss large mixing bowl
1/4 cup oatmeal
1 cup flaked coconut
1 cup chopped nuts
1/2 cup wheat germ
1/3 cup sesame seeds
1 tsp cloves and nutmeg
1/4 cup snipped dried apricots, prunes, dates
1 1/3 sticks margarine
1 1/4 cups brown sugar
In a small pan dissolve sugar in margarine. Pour over fruit mixture and mix well. Pour onto cookie sheet.
1/2 cup honey - drizzle over mixture in cookie sheet.
Bake at 350 for 25 minutes stirring 2 or 3 times. Turn onto greased aluminum foil, spread - cool. While still warm shape into 1 inch balls and wrap individually.
Combine in a large sauce pan:
1 lb seedless raisins
1 cup cut up dried apricots
1 can dried crushed pineapple
1 cup cut up dried prunes
1 cup cut up dried dates
Pineapple juice + enough water to = 3 cups
2 cups sugar
1 tsp soda, nutmeg & cinnamon
1 cup shortening (all or part butter)
Simmer 20 min - Set aside and cool thoroughly
Mix together in a separate bowl:
4 cups flour, 1 tsp soda & pinch of salt
Beat in a separate bowl:
2 eggs & 1 T vanilla
Add to cooled fruit mixture
Add flour mixture, mix well, add 1 cup nuts
Mix well
Pour 8 small loaf pans (wax paper lined or well sprayed)
Bake at 300 for 1 1/2 to 2 hours, testing with a tooth pick.
8 oz Cream Cheese - softened
1/2 cup sugar
8 oz tub of cool whip
20oz can crushed pineapple, drained well
2 cups candies pretzels, recipe follows:
1 stick butter
2 cups pretzels
1/2 cup sugar
Mix together first 4 ingredients, chill.
Prepare pretzels as follows: melt butter in saucepan. Add sugar and pretzels. Stir until pretzels are well coated. Spread on cookie sheet and bake for 10 min at 350. Let cool. Put in bag and bang on counter to break apart. Add pretzels just before serving.
You can break pretzels apart before adding butter and sugar.
9 inch baked pie or graham cracker crust
3/4 cup sugar
2 T corn starch
1 3/4 cups water
3 oz pkg raspberry Jell-o
Little lemon juice
1 cup blueberries
1 cup raspberries
2 cups strawberries
Mix sugar and corn starch in med pan, add water, bring to a boil. After 1 min remove from heat add dry jell-o. Set in cold water. Fix berries. Stir together. Pour into crust, top with cool whip.
1/2 cup warm (not hot) water, 1 pkg yeast (1 T) & 1 tsp sugar
Mix well - set aside
1 cube butter - melted
3/4 cup milk
1/2 cup sugar
3 eggs - room temp
3/4 tsp salt
5 cups flour
Add butter and milk to microwave safe bowl. Heat in microwave for apx. 45 sec or until butter is melted (let mixture cool to warm if hot). Add sugar, salt and eggs on at a time, mix well. Add yeast & sugar mixture should be frothy.
In a large mixing bowl add milk, yeast, egg, etc. mixture to 3 cups flour. Gradually add flour 1/2 cup at a time. Set aside until doubled in size. Turn out on lightly floured counter. Divide in half. Roll into like a pizza about 1/2 inch think. Brush with butter. Cut into 16 equal pieces, roll up from wide end. Place each piece on greased cookie sheet and let raise about 30 to 45 minutes. Repeat with second half.
Bake 12 minutes at 350, Brush with butter.
YUMMY!!!
Use Crescent Roll Dough
Divide in half
Roll each half into rectangle
Brush with butter
Sprinkle cinnamon & sugar to coat completely
Can add nuts and/or raisins
Roll up tight
For plain rolls place in 9X13 pan that has been prepared with cooking spray
For stick buns:
In a sauce pan stir over med heat until sugar dissolves 1/4 cup butter & 1 cup sugar. Remove from heat stir in 1/3 cup corn syrup & 1 cup nut if desired. Pour into 9X13 pan prepared with cooking spray.
Let raise 30 - 45 minutes
Bake for 20 - 25 minutes in 350 oven
Brush with butter
Turn out of pan
This is Brandon's favorite dessert!! We always make it for his birthday cake!!
Cake:
2 cups flour
2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening, softened
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
2 eggs, beaten
Dash salt
Frosting:
1/2 cup butter or margarine
4 tablespoons cocoa
1 teaspoon vanilla
6 tablespoons milk
4 cups powdered sugar
1 cup chopped nuts
Cake:
Preheat oven to 400. Grease and flower a 10X15-inch jelly-roll pan. Set aside.
In a large bowl, sift together flour and sugar. Set aside. In a medium saucepan, mix together butter, shortening, cocoa, and water and bring to boil. Pour over flour and sugar mixture. Mix well. Add buttermilk, soda, cinnamon, vanilla, eggs, and salt; mix well. Pour into jelly-roll pan and bake for 20 minutes. Five minutes before cake is done, prepare frosting.
Frosting:
In a medium saucepan melt butter; add cocoa, vanilla, and milk, and bring to a boil. Remove from heat and add powdered sugar and nuts. Mix well. Frost cake while hot.
3 eggs
1 small can solid packed pumpkin
1/3 cup sugar
1 tsp pumpkin pie spice
2/3 cup corn syrup
1/2 cup sugar
3 T melted butter
1/2 tsp vanilla
1 cup pecan halves
1 unbaked 9 inch pastry shell
Stir together 1 slightly beaten egg, pumpkin, 1/3 cup sugar, and pie spice. Spread over bottom of pie shell.
Combine 2 beaten eggs, corn syrup, 1/2 cup sugar, butter, and vanilla. Stir in nuts. Spoon over pumpkin mixture.
Bake at 350 for 50 min or until filling is set.
1 head lettuce - chopped fine
1/2 cup chopped green pepper
1/2 cup chopped onion
1 cup chopped celery
2 cups mayonnaise
2 T sugar
1 pkg (10oz) frozen peas
7 slices bacon, fried crisp and broken up
4 oz shredded cheese
Place all ingredients in a bowl in order.
Cover with clear wrap and place in the refrigerator over night.
1 lb Italian Sausage
1 large Russet Potatoe - cubed
1 large Onion - chopped and cooked
4 cookked bacon slices - crumbled
2 cloves garlic minced (1 1/2 tsp)
2 cups Kale - shredded
2 cans chicken broth, 1 quart & = amount of water
1 cup Heavy Whipping Cream
salt & Pepper to taste
Cook sausage in 300 oven for 30 min, drain & cut slices. Place onion, potatoes, chicken broth, water and garlic in soup pot & cook on med heat until potatoes are done. Add sausage, bacon, salt, pepper to taste and simmer 10 min. Turn on low add Cream and Kale.
Simmer until done 5 half chicken breasts. Cool and remove bones and skin. Dice meat.
Reserve 6 cups cooked fluid
Add:
Chicken Meat
Garlic Powder
Pepper
Cumin
2 lg cans (20oz) tomatoes chopped
3 Onions chopped
3 Bell Peppers chopped
1 or ? Hot Peppers
Simmer until vegetables are tender. Serve over tortilla chips and top with grated jack cheese.
Cake:
3 eggs
1 cup sugar
2/3 cup solid packed pumkin
3/4 cup white flour
1 tsp cinnamon
1 tsp baking soda
Prepare pan using a cookie sheet or jelly roll pan by 1st spraying with cooking spray then lining the pan with parchment paper and spraying again with cooking spray. Combine above ingredients and pour into prepared pan. Bake 15 min at 350. Turn onto clean towel (not terry cloth), while still warm. Remove paper and roll. Let cool.
Filling:
1 8oz cream cheese, soft
1/2 stick butter
1 cup powered sugar
1 tsp vanilla
Mix together. Unroll pumkin cake. Spread with cream cheese and roll up again. Chill. Before serving dust with powered sugar.
Can sprinkle 1/4 cup of nuts on parchment before pouring on cake mixture.
12 slices white bread, buttered on both sides, diced
1 lb crumbled & cooked sausage
1 med onion chopped
1 lb sliced mushrooms
1 lb grated cheese
Layer above ingredients in order in 9X13 pan that has been prepared with cooking spray. Should be about three rounds of layering.
Mix together:
2 1/2 cups milk
5 eggs
Salt & pepper
1 tsp Dijon mustard
1 tsp dry mustard
2 Tbsp chopped parsley
1 tsp nutmeg
Pour over bread layers & cover. Let set over night in refrigerator. Uncover and bake for 1 hour at 350.
