Tuesday, September 23, 2014

Enchilada Pasta Bake

Enchilada Pasta Bake
Posted by Carrie Lorentz

An easy, very fast (less than 30 minutes) dinner that will make everyone happy

Prep Time - 10 min
Cook Time - 15 min
Total Time - 25 min


16oz whole wheat pasta
1 1/4 cup fat free enchilada sauce
15 oz can black beans, drained
1 cup low fat cheddar cheese, divided
1 cup low fat Monterey jack cheese, divided
1 /4 cup reduced fat sour cream
4 oz diced green chiles
1 pound extra lean ground beef (I used 90/10)
1 tsp chili powder
1/2 tsp ground cumin
4 oz reduced fat cream cheese
1 medium avocado, halved, seeded and diced
Fresh cilantro for garnish


1.Preheat oven to 350

2.Prepare a 8x8 baking dish with nonstick spray

3.In a large pot, cook pasta according to package directions

4.While the pasta is cooking in a large bowl gently combine enchilada sauce, black beans, 1/2 cup cheddar cheese, 1/2 cup Monterey jack cheese, sour cream and chiles and set aside

5.In a large saucepan, over medium heat add in ground beef, chili powder and cumin and cook until browned, drain any excess fat

6.Stir in cream cheese to ground beef and stir until melted

7.Drain pasta and add pasta and enchilada sauce mixture to ground beef storing to combine well

8.Add pasta to prepared baking dish and top with avocado and remaining cheese

9.Bake for 5-10 minutes, or until cheese melts (I only needed 5 minutes)

Sunday, August 31, 2014

Chile Rellenos Casserole

Chile Rellenos Casserole
Posted by Wesley Jueckstock


1/2 lb. beef
1/4 onion (chopped)
1 10 oz. can whole green chilies
1 1/2 cups cheddar cheese
2 eggs
3/4 cups milk
1/8 cup flour
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper


Preheat oven to 375F. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper. Line the bottom of your pan with whole green chiles (chop extra green chiles for later).

Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes.

Serve right away while everything is hot and cheese is melted.

Friday, August 22, 2014

Brown Sugar Carmel Pound Cake

Brown Sugar Carmel Pound Cake
From: https://www.facebook.com/IttyBittyHomestead


1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

Carmel Drizzel:

1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract


Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle

In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.

When cooled the caramel does somewhat harden.

Thursday, August 7, 2014

Crockpot Philly Cheese Steak Casserole

Crockpot Philly Cheese Steak Casserole

Perfect for low carb diets, this is a double bonus, as it cooks in the crock pot all day so you can come home to a great meal.

2 lbs chip steak or 2 lbs cube steaks, cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
1 onion, thinly sliced
1/2 lb mushroom, sliced more to taste
1 tablespoon olive oil
3/4 teaspoon kosher salt
3/4-1 teaspoon fresh ground pepper
1/4 lb pepperoni, thinly sliced
8 ounces provolone cheese, thinly sliced


Saute mushrooms in olive oil until softened and light brown, about 5 minutes.
Add to crockpot along with the rest of the ingredients, except the provolone.
Cook on low for 6 hours.
Stir well, add to 6 bowls.
Cover with provolone and add some cooking juices to each bowl to melt the cheese.

Thursday, June 26, 2014

Zucchini Chips

Zucchini Chips

1 Tbsp Olive Oil
Sea Salt

Cut a zucchini into thin slices and toss with olive oil, sea salt, and pepper. Sprinkle with paprika and bake at 450°F for 25 to 30 minutes. Using paprika not only to flavor this healthy snack, but also to boost your metabolism, reduce your appetite, and lower your blood pressure.

Tuesday, June 17, 2014

3 Ingredient No Bake Peanut Butter Bars

3 Ingredient No Bake Peanut Butter Bars

1 Cup - Peanut Butter
1 Cup - Honey
3 Cups - Old Fashioned Oatmeal


Put peanut butter and honey in a heavy saucepan and heat on low until thoroughly combined and becomes a liquid consistency.

Mix in oats and stir.

Press into a 9 x 9 inch pan. Cover and let set overnight.
*for gluten free, use gluten free oats
*for clean eating, use raw honey

Tuesday, March 11, 2014

Triple Chocolate Caramel Bars

Triple Chocolate Caramel Bars
36 bars

This recipe is well worth the time to make as the bars are delicious!


14 oz. bag of caramels, unwrapped
2/3 c. evaporated milk
1 pkg. German chocolate cake mix
1 stick of butter, melted
1/2 c. semi-sweet chocolate chips
1/2 c. dark chocolate chips
1/2 c. milk chocolate chips
1 c. chopped pecans


Preheat oven to 350 degrees.

Place the caramels and 1/3 c. of evaporated milk in a bowl in the microwave, stirring occasionally until melted.

Grease and flour a 9x13 pan.

In a large bowl, combine the cake mix, butter, 1/3 c. evaporated milk and nuts.

Stir until the mixture holds together.

Press half of the mixture in the pan and bake for 7-8 min.

Remove the pan from the oven and sprinkle the chocolate chips into the pan.

Drizzle the melted caramel over the chips and crumble the remaining cake mix mixture over it.

Bake 15-20.

Remove and cool or refrigerate to set the caramel before cutting.

Buckeye Brownies

Buckeye Brownies
From Gooseberry Patch

19-1/2 oz. pkg. brownie mix
2 c. powdered sugar
1/2 c. plus 6 T. butter, softened and divided
8-oz. jar creamy peanut butter
6-oz. pkg. semi-sweet chocolate chips

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool. Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour. Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies. Let cool; cut into squares. Makes 2 to 3 dozen.

Sunday, March 9, 2014

Caramel Filled Chocolate Cookies

Caramel Filled Chocolate Cookies

Chocolate cookie dough is wrapped around caramel filled chocolate candies. We have these at Christmas time each year. They are delicious! Hope you enjoy them too. Servings: 24

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon white sugar
48 chocolate-covered caramel candies

Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.

Preheat oven to 375 degrees F (190 degrees C).

Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.

Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

Cheddar Baked Chicken

Cheddar Baked Chicken

1/4 cup butter, melted
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 egg
1 tablespoon milk
1 cup shredded Cheddar cheese
1/2 cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 skinless, boneless chicken breast halves - cut in half
2 tablespoons butter, melted

Preheat oven to 350 degrees. Coat a medium baking dish with 1/4 cup melted butter. In a bowl, mix the flour, salt, pepper, and garlic powder.

In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.

Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef stew meat -- cut into 1" cubes
2 medium onions -- chopped
2 tablespoons oil
1 15 oz. can pinto beans -- rinsed and drained
1 16 oz. can diced tomatoes -- undrained
2 4 oz. cans chopped green chilies
1 cup water
3 beef bouillon cubes
1 clove garlic -- minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
cheddar or Jack cheese -- shredded

In a skillet brown beef and onions in oil. Drain.

Transfer to a large slow cooker. Mix beans, tomatoes, chilies, water, bouillon, garlic, and sugar, salt if desired and pepper. Pour over beef.

Cover and cook on LOW for 7-8 hours or until beef is tender. Sprinkle with cheese if desired.

Thursday, February 20, 2014



(You can use this sauce as an alfredo on noodles or even as an alfredo sauce for homemade PIZZA!!)

Author: Pinch of Yum
Serves: makes about 5 cups


8 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste)


Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.

Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.

Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.


I like to add a little bit of olive oil for the flavor and to help keep the sauce really smooth. Several other readers have mentioned that they really liked the addition of Parmesan cheese as well.

Monday, January 20, 2014

Chocolate Chip Gooey Butter Cake

Chocolate Chip Gooey Butter Cake
Posted on Foodies TV Facebook Page

1 box butter-recipe cake mix
1 egg
1/2 cup (1 stick) butter, melted

1 8 oz. package cream cheese, softened
2 eggs
1 tsp. pure vanilla extract
1 16 oz. box powdered sugar
1/2 cup (1 stick) butter, melted
1 cup chocolate chips

Preheat oven to 350 degrees. Light grease a 9 x 13 in. baking pan. In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump powdered sugar and beat very well. Reduce the speed of mixer and slowly pour in melted butter.

Mix well. Stir in the chocolate chips. Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes (it took me closer to 50 minutes). You want to center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top allow it to cool for at least 15 minutes and then drizzle over. Allow to cool for at least another hour and then cut into bars. Enjoy!

Saturday, January 18, 2014

Amish Cinnamon Bread

Amish Cinnamon Bread

No kneading, you just mix it up and bake it

1 cup butter softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda


2/3 cups sugar
2 teaspoons cinnamon


Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan.

Copycat Mrs. Fields Eggnog Cookies

Mrs. Fields Eggnog Cookies (Copycat)

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1-1/4 cups sugar
3/4 cup butter
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg

Preheat oven to 300F.

In a medium bowl combine flour, baking powder, cinnamon and nutmeg. Mix well with a wire whisk and set aside.

In a large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. Do not overmix.

Drop by rounded teaspoons onto ungreased baking sheets, 1" apart. Sprinkle lightly with nutmeg.

Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula.

Friday, January 3, 2014

Salted Caramel Sauce

Salted Caramel Sauce

Yield: 1 cup


1 cup Low Carb Sweetened Condensed Milk
2 tsp molasses
1/2½ to 3/4 ¾ tsp kosher salt (depending on your taste)


Preheat oven to 425F.

Pour Low Carb Sweetened Condensed Milk into a glass or ceramic baking dish. Stir in molasses and kosher salt.

Cover tightly with foil.

Place baking dish in a larger casserole or roasting pan and fill with water to 3/4 of the way up sides of baking dish.

Bake 1½ hours, or until a rich caramel colour.

Whisk until smooth, let cool, then transfer to a glass or ceramic container and store in fridge.

Serves 8. Each serving has 3.3 g of carbs.

Double Chocolate Coca Cola Cake

Double Chocolate Coca Cola Cake

This cake is so moist and the icing is just irresistible. I hope you get a chance to make this one. Double Chocolate Coca Cola Cake 1 cup Coca Cola (real thing, not diet) 1/2 cup oil 1 stick butter 3 Tablespoon cocoa 2 cups sugar 2 cups flour 1/2 teaspoon salt 2 eggs 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon vanilla Frosting: 1 stick butter 3 Tablespoon cocoa 6 Tablesppon of cream or milk 1 teaspoon vanilla extract 3 3/4 cups confectioner's sugar In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting. Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!

Double Chocolate Coca Cola Cake

1 cup Coca Cola (not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

1 stick butter
3 Tablespoon cocoa
6 Tablesppon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner's sugar

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil.

In another bowl, combine the sugar, flour and salt.

Pour the boiling Cola mixture over the flour mixture and beat well.

Add the eggs, buttermilk, soda and vanilla and beat well.

Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes.

Remove pan.

Cool for about 10 minutes before frosting.

In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!

Classic Pizza Margherita

Classic Pizza Margherita (Tomato, Mozzarella and Basil Pizza)

This makes one 14- to 16-inch pizza; serving 4 to 6.

Thin, crisp crusts like this one are the hallmarks of much Italy's pizza. Another vital element is not overloading the pie with toppings - less is definitely more on pizza. This dough goes together quickly and can be used after a single rising. If time is very short, blend, knead, rest for 30 minutes, and roll out. No baking stone is needed, since you slip the crust out of the pan and crisp it directly on the bottom rack of the oven during the last two minutes of baking. Use stone-ground, organic flour if possible.

Neapolitan Style Pizza Crust:
Generous 1/4 teaspoon dry yeast
1/2 cup warm water (about 100 degrees F)
1 teaspoon all-purpose unbleached flour
1 to 1 1/4 cups organic, stone ground all-purpose unbleached flour
1/2 teaspoon salt
Additional flour

Margherita Topping:
1 tablespoon extra-virgin olive oil
1/2 medium onion, minced
1 sprig parsley, chopped
1 large clove garlic, minced
1/4 teaspoon dry oregano
1 1/2 cups canned whole peeled tomatoes
1/3 cup packed fresh basil leaves, torn
3 ounces fresh mozzarella (in liquid), thinly sliced
2 to 3 tablespoons extra-virgin olive oil
Freshly-ground black pepper

Neapolitan Style Pizza Crust
In a medium mixing bowl or food processor, blend yeast, water and teaspoon of flour. Foam should form on surface in about 8 minutes (if not, yeast is past its prime; find fresher). Then blend in rest of flour and salt, forming a smooth, quite soft, slightly sticky dough. Blend in food processor no more than 30 seconds (then knead 5 minutes by hand); in mixer blend for about 5 minutes; by hand stir to blend and knead 5 minutes.

Place in a large oiled bowl, cover bowl with plastic wrap. Let stand in a cool place until doubled in bulk (about 1 1/2 hours). If not ready to bake, keep dough covered and hold up to 8 hours. About 20 minutes before baking, punch down, knead a minute or two and then form into a ball, cover.

To make pizza, lightly oil a 14- to 16-inch pizza pan. Heat oven to 500 degrees F, setting rack as low as possible in oven. Roll out dough as thin as possible to about a 16-inch round (no more than 1/16-inch thick). Spread over pan, rolling in edges to form a rim. Let rest 10 minutes.

Top as desired or suggested below and bake 10 minutes. Then, using a spatula and thick oven mitt, slip the pizza off the pan directly onto the oven rack by pulling out rack, grasping pizza pan firmly with protected hand, and using spatula or pancake turner to slip pie off pan and onto rack. Slide rack back in place and bake 2 minutes. Slip pie back onto pan, remove from oven. Cut and serve.

Margherita Topping
In a 10-inch skillet heat 1 tablespoon oil over medium high. Sauté onion and parsley to golden, then stir in garlic and oregano for a few seconds. Add tomatoes, crushing them as they go into the pan (do not substitute crushed tomatoes). Boil, stirring, 5 minutes or until thick.

Spread sauce over rolled out crust, sprinkle with basil, mozzarella, and finally the oil. Finish with generous black pepper and a little salt. Bake as directed above.

In Naples, fresh or canned tomatoes often replace tomato sauce on pizza. Make sure tomatoes have big, rich flavor and use them judiciously.

More Variations
Use any of the following flavorings sparingly, but only enough to flavor, not overwhelm: Sliced red onion, pitted olives, pepperoni, anchovy, sliced mushrooms, steamed broccoli or cauliflower, salami, prosciutto, roasted peppers, shrimp, cooked Italian sausage, hot pepper, fresh herbs such as marjoram, oregano, mint, garlic, rosemary or sage. For "Americanized" pizza, use tandoori marinated chicken breasts, oven roasted vegetables, salsa and anything else you desire.

Posted on http://www.recipegoldmine.com

Thursday, January 2, 2014

Creamy Crock Pot Chicken and Broccoli Over Rice

Creamy Crock Pot Chicken and Broccoli Over Rice

3-4 boneless chicken breasts
1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon garlic salt seasoning
1 cup sour cream
6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes)
1 cup shredded cheddar cheese

1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Place lid on and cook on low for 6 hours or on high for 3 hours.

2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

3. Serve over steamed rice and sprinkle with cheese.

4-6 servings

Cherry Cream Cheese Cookies

Cherry Cream Cheese Cookies

1 c. powdered sugar
1 c. butter
1 egg
2 tsp. vanilla
2 c. flour

1 c. powdered sugar
2 tsp. flour
3 oz. cream cheese
1 tsp. vanilla
1/2 c. coconut
1/2 c. chopped maraschino cherries, drained

1/4 c. chocolate chips
1 tsp. butter
1/4 c. powdered sugar

Mix sugar and butter. Add egg and vanilla. Stir in flour. Cover and refrigerate for 1 to 2 hours. Shape dough into balls. Place 2" apart on cookie sheet. With thumb, make imprint in each cookie. Bake for 12 to 15 minutes in a preheated 350 degree oven. Remove from cookie sheet and cool.

Mix filling and fill cookie center with 1/2 teaspoon of filling. In saucepan, melt chocolate chips and biutter. Mix in rest of ingredients and drizzle over cookies.

Makes 4 1/2 dozen.



1 cup up fryer, or your choice of chicken
1/4 tsp ground ginger
1 clove garlic, minced
1 can cream of chicken soup
1 (8 1/2 oz.) can pineapple chunks
1 (16 oz) can sliced peaches
1 (4 oz) can water chestnuts, sliced
4 green onions, sliced
1/4 cup cornstarch
1/4 cup soy sauce
1 tbsp vinegar

Salt and pepper chicken and place in Pot

Mix ginger, garlic, soup, and juice from pineapple. Arrange pineapple and chestnuts over chicken and pour sauce over. Cover and cook on low for 8 hours. Add onions and peaches. (Mushrooms are good, too.) Dissolve cornstarch in soy sauce and vinegar. Stir in on high; cook 15 minutes until thickened. Serve with white or brown rice. NOTE: Broil chicken to crisp it, if desired.

Artichoke Asiago Dip

Artichoke Asiago Dip - 15.3g Carbs, 5.3g Fiber, 1.5g Sugar

From: Dip Recipes: Fast, Fun and Easy Gourmet Dips for all Occasions (The Easy Recipe) by Scarlett Aphra (Kindle)

Dip is often found in the prepared foods section of the supermarket but it is easy to make an extremely delicious version at home as well. One of the benefits of making it at home is being able to control what goes in the dip and adjusting the seasoning to your own taste. Artichoke hearts are actually part of the head of a perennial thistle and a good source of antioxidants and fiber. If you have an issue with gallbladder disease you should avoid this dip because artichokes can stimulate gallbladder contraction.

1 1/2 cups artichoke hearts, drained and chopped
3/4 cup freshly grated Asiago cheese
1 cup low fat mayonnaise
1/2 cup scallion, chopped
1/2 tsp garlic, minced
1 lemon, juiced

1. In a large bowl stir together all the ingredients until very well combined. Season to taste.

2. Transfer to heat proof serving dish and refrigerate until you are ready to use the dip.

3. Heat in a 350 degree F oven until dip is hot and bubble.

4. Serve with breads or chips.

Nutrition From: www.caloriecount.about.com
Servings: 4
Serving Size: 215 g
Nutrition per Serving: 401 Calories, 291 Calories from Fat, 32.4g Total Fat, 9.7g Saturated Fat, 0g Trans Fat, 58mg Cholesterol, ** 1,159mg Sodium, 15.3g Total Carbs, 5.3g Dietary Fiber, 1.5g Sugars, 13.8g Protein -- Vitamin A 12% - Vitamin C 34% - Calcium 35% - Iron 8% Nutrition Grade: C

Alfredo Ravioli Bake

Alfredo Ravioli Bake

Reduced-fat or light Alfredo sauce is available if you prefer a lighter version of this rich and flavorful main dish.

Prep: 25 min - Bake: 1 hr

2 tablespoons LAND O LAKES® Butter
1 1/4 pounds boneless skinless chicken breast halves, cut into 1-inch pieces
1 (8-ounce) package sliced fresh mushrooms
1 (16-ounce) jar Alfredo sauce
1 (25 to 27 1/2-ounce) package frozen cheese-filled ravioli
1 large (1 cup) red bell pepper, chopped
8 ounces (2 cups) LAND O LAKES® Mozzarella Cheese, shredded
1/4 cup shredded Parmesan cheese

Heat oven to 350°F. Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain.

Spread 1/2 cup sauce into greased 13x9-inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce evenly over ravioli. Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and 1 cup mozzarella cheese. Repeat with remaining ingredients,except remaining 1 cup mozzarella cheese and Parmesan cheese. Cover tightly with aluminum foil. Bake for 45 minutes.

Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.

TIP: To make ahead, prepare as directed above except do not bake. Cover; refrigerate up to 24 hours. When ready to bake, continue as directed above. Increase first baking time to 1 hour.

Makes 8 servings

Nutritional Info Per 1 Serving: Calories 550, Fat 33 g, Cholesterol 125 mg, Sodium 1010 mg, Carbohydrates 30 g, Dietary Fiber 2 g, Protein 35 g

Applesauce-Glazed Pork Chops

Applesauce-Glazed Pork Chops

These tasty, tender chops are glazed with a sweet, smoky, apple-flavored sauce. They’re on the table in no time at all, so they’re perfect for hectic weeknights.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


4 bone-in pork loin chops (7 ounces each)
1 cup unsweetened applesauce
1/4 cup packed brown sugar
1 tablespoon barbecue sauce
1 tablespoon Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper


Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the remaining ingredients; spoon over chops. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°. Yield: 4 servings.

Nutritional Facts

1 pork chop with 1/3 cup sauce equals 291 calories, 9 g fat (3 g saturated fat), 86 mg cholesterol, 442 mg sodium, 22 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit.

Originally published as Applesauce-Glazed Pork Chops in Healthy Cooking February/March 2010, p53

Low-Fat Oatmeal Muffins

Low-Fat Oatmeal Muffins

Total Time: 1 hour 30 minutes
Prep Time: 1 hour 10 minutes
Cook Time: 20 minutes

Makes 12 muffins

1 cup rolled oats (old fashioned oatmeal)
1 cup skim milk
1 cup whole wheat flour
1/2 cup brown sugar, packed
1/2 cup unsweetened applesauce
2 egg whites
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt


1 Soak oats in milk for 1 hour.

2 Combine all ingredients in a large bowl.

3 Spoon into a muffin pan that has been lightly greased or sprayed with nonstick spray.

4 Bake at 400 F for 20-25 minutes.

Variations: To make Oatmeal Raisin Muffins, Oatmeal Apple Muffins, or Oatmeal Chocolate Chip Muffins, add raisins/chopped apples/chocolate chips to the batter.