Crockpot Italian Pasta with Kale

16 oz. box elbow or Spiral Pasta (uncooked but rinsed)
1 ½-2 pound lean ground chuck, cooked, rinsed, and drained
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni (I used turkey pepperoni)

Italian seasoning, to taste

1/2 c. 3” kale leaves, cooked in olive oil until withered, about 20 seconds

1 c. chopped romaine, optional (for crunch)

8 oz. sliced mushrooms, fresh or canned, drained
32 oz pasta sauce, your choice
1/2 cup water
1 ½-2 cups shredded mozzarella cheese

Line crock pot. Place ground chuck in bottom. Sauté the onion, garlic and green bell pepper, until tender. Rinse pasta and place in the crockpot  Add pepperoni, kale & romaine. Pour pasta sauce and 1/2 cup water over noodle mix. Stir. Top with shredded Mozzarella. Cover and cook on low for 6 hours, or on high for 3. Serve with fresh tossed salad and bread. Yummy!

(1st photo is before cheese was added)

(2nd photo is after cheese was added, and ready to serve)

Buffalo Chicken Cheeseball

16 oz. sharp cheddar cheese, grated, room temperature
2, 8 oz. cream cheese, softened
1/4 c. dry ranch mix
1/2 c. hot sauce
3/4 c. buffalo chicken tenders, shredded
1 c. french fried onions
crackers

Combine cream cheese, ranch, & hot sauce.Stir in cheese & chicken. Refrigerate overnight. Roll into a ball. Roll ball in onions to coat. Serve with crackers.

Fruit Parfait

Fresh fruit, your choice
dried fruit, your choice
granola
vanilla yogurt

Alternate layers inside individual glass bowls or cups. Chill for 2 hours. Serve and enjoy.

*I like using strawberries, blueberries, & dried bananas

Beet & Orange Salad

1 bag of romaine lettuce
8 oz. goat cheese, or your choice
2 oz. sunflower seeds (not the shells)
sliced beets
11 oz. can mandarin oranges, drained (I use no sugar added)

Combine all together. Top with citrus vinaigrette.Toss.

Citrus Vinaigrette

1 t. dijon mustard
2 T. orange juice
2 T. apple cider vinegar
2 T. maple syrup
2 T. olive oil
salt & pepper to taste

Whisk all ingredients together. Pour over salad and toss.

Cheddar Kale & Chicken Pie

2 c. cheddar cheese, grated
1 deep dish pie crust
2 T. butter
1 c. sliced onions
1 c. sliced fresh mushrooms
4 c. kale, chopped
2 c. rotisserie chicken, shredded

Preheat oven to 350. Saute onions in butter, until just softened. Add mushrooms and kale. Cook until kale is wilted. Remove from heat. Stir in chicken. Let mixture cool down. Mix with cheddar. Spoon into pie crust. top with more cheese, if desired. bake for 20-30 minutes until golden brown & bubbly.

Salt-Free Spicy Seasoning

1 t. cloves
1 t. pepper
2 t. paprika
1 t. coriander seed, crushed
1 t. rosemary

Blend all together and add to meats, fish, or vegetables. Store in airtight container.

Salt-Free Seasoning

2 T. dried dill weed, or basil leaves, crushed
1 t. celery seed
2 T. onion powder
1/4 dried oregano leaves, crushed
pinch of finely ground pepper

Blend together and use on meats, fish, or vegetables. Store in airtight container.

Mediterranean Couscous Salad

10 oz. box garlic herb couscous
16 oz. bag frozen stirfry vegetables
4 oz. can water chestnuts, drained
4 oz. pkg crumbled feta cheese
sliced green olives, drained
4 oz. can sliced black olives, drained
1 jar artichoke hearts, (packed in water), sliced, drained
2 T. Italian dressing

Place 1 3/4 water in a saucepan with seasonings from couscous pkg. Bring water to a boil. Add stirfry vegetables. Cook until thawed. Add couscous, stirring well. Remove from heat. Cover. Let stand for 5 minutes. Place in large bowl. Add water chestnuts, olives, and artichokes. Stir well. Place in refrigerator until ready to serve. Add dressing and cheese just before serving. Makes 10 servings.

Turkey and Black Bean Chili

1 lb. ground white turkey, cooked or leftover roasted turkey
2, 15 oz. cans black beans, undrained (I use the seasoned ones)
1 c. medium, chunky salsa (or hot if you prefer)
2, 8 oz. cans tomato sauce
1 T. chili seasoning mix
shredded cheddar cheese
sour cream

Drain and rinse cooked turkey. Drain and mash one can of beans. Place in saucepan. Add undrained beans, salsa, tomato sauce, turkey, and chili mix. Stir well. Cook over medium heat for 10 minutes. Place in serving bowls and top with sour cream and cheese, if desired. Makes 7, 1 cup servings.

Zucchini & Squash Casserole

4 1/2 c. zucchini, diced
4 1/2 c, squash, diced
1 1/2 c. yellow onion, chopped
1 1/2 stick margarine or butter
8 oz. Velveeta cheese, cut into cubes
3 chicken bouillon cubes
1 t. garlic, minced
1 t. salt
1/2 t. pepper
1/2 t. thyme
1 T. parsley, chopped
**1 box jiffy cornbread mix, prepared according to directions, cooled

Place zucchini & squash in a large saucepan and cover with water. Cook on medium heat just until tender. Remove from heat and drain, reserving 1 c. water. Place all margarine in pan and saute onions until clear. Add all seasonings and bouillon cubes. Stir. Add squash and cheese. Stir. Crumble cornbread in squash and add reserved water*. Place in sprayed 9x13 dish. Cover. Bake for 40 minutes at 350 degrees. Uncover and bake 20 more minutes.

*may not need this cup of water if casserole is moist enough

**can substitute 1-2 sleeves Ritz crackers, crushed, for the Jiffy cornbread, if desired.

***1 lb. meat can also be added to the recipe for a main dish. ! have added chopped cooked chicken, or diced ham. A friend of mine has used browned sausage in hers. Do not add salt if using ham in casserole.

Enjoy!

Overnight Breakfast Oats

1 c. oats
1 c. milk
1/2 scoop protein powder ( I use Isopure low carb chocolate or vanilla)
1/2 t. vanilla
1 t. cinnamon
1/2 c. bananas, sliced
1/4 c. peanut butter
1 T. honey

Add oats to a container of your choice. (A mason jar works well) Add milk. Mix in vanilla, protein powder and cinnamon. Alternate layers of peanut butter and banana. Drizzle with honey. Place in fridge and enjoy in the morning.

Cheesy Chicken and Rice with Broccoli

1 lb. boneless, skinless chicken, (I use 2 large breasts) cut into bite size pieces
1 can chicken broth
2 c. instant white or brown rice, uncooked
8 oz. Velveeta cheese, cut into cubes
10 oz. frozen chopped broccoli, thawed, I like to use Birdseye steamfresh broccoli. 

bacon, 3 slices cooked crispy, drained and chopped, optional

mushrooms, sliced, optional

cream of chicken soup, optional

soy sauce, optional

Spray large skillet. Cook chicken over medium heat 8-10 min. Stir in broth. Bring to a boil. Add rice, cheese, and broccoli. (If using steamfresh broccoli, less time will be needed for it to be done.) Cover. Remove from heat. Let stand for 10 minutes until cheese is completely melted and rice is done. Add bacon if desired for a more smokey taste. You can also use real bacon bits. (1/2 c. = 3 slices chopped bacon) This recipe can all be done in one skillet. For a creamier dish, add 1 can cream of chicken soup, undiluted. I served it with a Caesar salad.

* you could use other vegetables as well. I like using Birdseye Steam Fresh Chef's favorite: broccoli, cauliflower, carrot mix, or adding mushrooms to just the broccoli.

**for every cup of uncooked rice, use 2 T+. of liquid to keep rice from being crunchy. I keep adding water whenever is needed to keep the rice from sticking or scorching.

***I also add garlic & onion for more flavor, my daughter likes it with soy sauce.

1st pic: cooking chicken. 2nd pic: broccoli, rice , & cheese added. 3rd pic: cheese is melted, ready to serve. 4th pic: ready to eat! Yum!

Cowboy Cookies (Chocolate Chip)

1 stick butter
½ cup sugar
½ cup brown sugar
1 egg
1 tsp vanilla
1 cup SR flour
1/3 tsp cinnamon
1 cup oats
2/3 cup coconut
2/3 cup chopped pecans, optional
1 cup chocolate chips

Cream butter and sugars. Add eggs and vanilla. Beat together. Add flour and cinnamon. Beat until blended. Stir in remaining ingredients. Drop by spoonfuls onto cookie sheet. Bake at 350 degrees for 10-15 minutes.

*This is Laura Bush’s recipe that beat out Tipper Gore in Family Circle’s Bake-Off contest in 2000.

Blueberry Cheesecake Cookies

2 boxes Jiffy blueberry muffin mix
4 oz. cream cheese, softened
1 stick butter, room temperature
1/2 c. light brown sugar, firmly packed
2 eggs
1 1/2 c. white chocolate chips

Preheat oven to 325. Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended. Combine muffin mix with butter mixture. Fold in white chocolate chips. Chill for 1 hour. Drop by tablespoonfuls, 2" apart, onto sprayed cookie sheet. Bake 14-15 min or until just starting to brown around the edges. Cool 1-2 minutes. Transfer to wire rack until cooled completely. Yum!

Lemon Souffles

8 large lemons, ends removed, tops reserved
3 eggs, divided
1/2 c. sugar or splenda, divided
2 T. flour
confectioners sugar

Preheat oven to 350. Line or spray a sheet pan. Squeeze all juice from lemons into a large bowl, removing seeds as you go. Set aside. Use a sharp knife to remove all the pulp from the lemons. Place the hollowed out lemons on the sheet pan. In a heat proof bowl, combine the egg yolks, 1/4 c. sugar, 1/4 c. juice, and flour. Whisk until pale yellow. Place the bowl over a pan of simmering water and continue to whisk for 8 minutes, until very thick. Remove from the heat and beat with electric mixer for 10 minutes. Transfer to a room temperature bowl (to keep the eggs from cooking more), and set aside. Combine the egg whites with remaining 1/4 c. sugar. Beat on low speed until frothy. Slowly increase the speed until the meringue is shiny and soft peaks form and hold, about 2-3 minutes. Whisk 1/3 of the meringue into the yolk mixture, then gently fold in the rest. Fill the lemon shells to just below the rim. Bake 14-17 min, until the tops are golden and have risen above shell. Serve immediately. Garnish with confectioners sugar & reserved tops.

* you could also use lemon pudding instead if you don't have the time to fix as directed.

Jumbo Shrimp and Avocado Salad

1 pound jumbo shrimp
3 limes
Salt and pepper, to taste
1 head of romaine lettuce, chopped
1/2 cup grape tomatoes, halved
1/3 cup cilantro leaves, roughly chopped
2 avocados, chopped
4 Tbsp. olive oil
1 Tbsp. honey
1/2 tsp chili powder
Blue corn tortilla chips

 

In a medium bowl, toss shrimp with salt, pepper, and juice from one lime.  Saute shrimp around 1-2 minutes each side, until the shrimp is pink and cooked through. Avoid overcrowding the pan, so you may need to saute the shrimp in batches. Set aside. Place chopped lettuce, tomatoes, cilantro, avocados, and shrimp in a large salad bowl. In a small bowl, mix olive oil, juice from 2 limes, honey, chili powder, salt and pepper to form the dressing. Toss salad with dressing. Add tortilla chips to the sides of the bowl and enjoy!

BLT Pasta Salad

1 lb. bowtie pasta, plain or multi-colored, cooked al dente and drained
6 slices bacon, cooked crisp & chopped, or Hormel real bacon pieces
1 1/2 c. romaine lettuce, shredded
2 c. grape tomatoes, halved
1 c. sour cream
1/2 pkg. ranch dressing mix (about .5 oz)
juice of 1 lemon
1/3 c. chives, divided
salt & pepper, to taste

Place pasta in a large bowl. In a separate bowl, combine sour cream, salt & pepper, ranch dressing, lemon juice and 1/2 of chives. Add dressing to pasta and toss to coat. Stir in remaining chives. In a large glass bowl, (so you can see the layers) layer pasta, bacon, lettuce, and tomatoes. Repeat layers. Top with more ranch dressing before serving.

* you can also use store bought ranch dressing if you don't want to make your own.

Peach Dumplings

2 large peaches, or canned, sliced or diced (I used no sugar added)
2, 8 ct. cans crescent rolls
2 sticks butter
1-1/2 c. sugar, to taste*
1 t. vanilla
cinnamon, to taste
1 1/2 c. orange juice

Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 sprayed pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour orange juice around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

*may not have to use as much sugar if using canned peaches

Mint Chocolate Chip Cheesecake brownies

Cheesecake:
8 ounces cream cheese, softened
¼ cup sugar
1 egg
½ teaspoon mint extract
4 drops green food coloring
1 cup mini chocolate chips

Brownie:
½ cup SR flour
1 cup sugar
⅓ cup cocoa powder
½ cup butter, melted
2 eggs

Preheat oven to 350. Beat the cream cheese until smooth. Add sugar, egg, mint extract, food coloring, and beat until smooth. Fold in the chocolate chips. Set aside. In a separate bowl, whisk the dry ingredients until combined. Add the butter and eggs, and beat until smooth. Fill each cup of a paper lined muffin tin, half full of brownie, then half full of cheesecake mixture. Bake 25 - 30 min. Enjoy!

Strawberry Dumplings

8 ct. crescent rolls
1 stick butter
3/4 c. brown sugar
1 t. vanilla
1 t. cinnamon
1 t. lemon juice
1/2 c. sprite
2/3 c. strawberries, diced*

Preheat oven to 350. Spray 8x8 pan. Set aside. Place strawberries in crescent rolls, roll up, and place in pan. Melt butter. Stir in brown sugar, cinnamon, lemon juice, & vanilla. Remove from heat and pour over dumplings. Pour the sprite down the middle and edges of pan, but not on top of rolls. Bake 30-35 minutes, or until golden brown and cooked through. Serve warm with ice cream.

*could be made with other fruits as well.

Strawberry Cheesecake Rolls

8 ct crescent rolls
4 oz. cream cheese. softened
2 T. powdered sugar
1/2 t. vanilla
3/4 c. strawberries, diced
1-2 t. sugar or splenda, optional

Preheat oven to 375. Spray or line a cookie sheet. Set aside. Combine cream cheese, powdered sugar, and vanilla. Open crescent rolls and separate into triangles. Pat with fingertips to flatten out a little. Spread 1 t. cream cheese mixture onto crescents. Combine sugar with strawberries, if needed. Place a scoop of strawberries on the wider edge. Roll up each crescent, starting with wide edge, tucking in edges around strawberries, down to the point, creating a little bundle. Place on cookie sheet. Bake 10-12 minutes, or until dough is golden brown and cooked through. Sprinkle with additional powdered sugar if desired. Serve warm with ice cream if desired. *

*Could also be served as a breakfast roll

Fruity French Toast Roll-Ups

8 slices white or wheat bread, remove crusts
4 oz. cream cheese, softened, flavored cream cheese spread,  Nutella, or marshmallow fluff, your choice
2 eggs, beaten
strawberries, diced, bananas, sliced, blueberries, etc., or preserves if fresh fruit not in season, your choice
3 T. milk
1/2 t. vanilla, optional
1/3 c. sugar
1 T. cinnamon
1 T. butter

Flatten each slice of bread out with a rolling pin. Place 1-2 t. of your chosen filling 1" from one end of bread in a strip. Add fruit. Roll up tightly and repeat with remaining bread slices. Add milk to the eggs, and add vanilla if desired. Combine cinnamon & sugar in a separate bowl. Heat skillet over medium heat. Melt butter in skillet. Dip each roll-up in the egg mixture and coat well. Place in skillet, seam side down. Cook until golden brown, turning them to cook on all sides. Add more butter to the pan as needed. Remove from pan and immediately roll in cinnamon mixture, until covered. Serve plain or with syrup if desired.

*may also be baked in oven at 350 degrees for 10-12 minutes, instead of in a skillet, if desired.

Fresh Strawberry Cobbler

3 c. strawberries, sliced*
3/4 c. sugar or splenda, plus 1/2 c. sugar
1 c. SR flour
1 c. milk
1/2 t. vanilla
1 stick butter, melted
vanilla ice cream

Preheat oven to 375. Combine strawberries and 3/4 c. sugar. Set aside. Combine flour and remaining sugar. Add in milk, vanilla, and butter, Stir to combine. A few lumps are ok. Spray a 9x9 pan. Pour batter in pan. Spoon strawberries evenly over batter. Do Not Stir! Bake 35-40 minutes until golden brown. Serve warm with ice cream.

*any kind of berry may be used for this recipe

Crockpot Caramel Pie

2 cans Eagle Brand milk
1 large, 2 small, or 2 pkgs mini (6) graham cracker crusts, can also use gluten free if you prefer
redi whip topping, or cool whip, whichever you prefer
mini chocolate chips
pecan cookie pieces

Place a liner in the crockpot. This is to keep from getting "rust rings" in the bottom of your crockpot. Place unopened cans in bottom and cover with water. Make sure the cans are fully covered and 2" above them as well. Turn the crockpot to low and cook for 8 hours. Turn off crockpot and allow cans to rest in the crockpot for 4 hours. Remove the cans and allow them to cool enough so you can handle them. Be Careful when opening the cans. Start with just a small opening. It might be best to open them over the sink, as they might splatter. Continue opening the can and pour the caramel into crusts. Cover and refrigerate for 4 hours. Top with whipped topping. Garnish with pecans and chips. Very rich!

*I have not made caramel pie in the crockpot yet, but I have on the stove and it tastes just like O'Charley's caramel pie. (which is also on my blog)

Tropical Fluff Salad

20 oz. can crushed pineapple with juice ( I used no sugar added)
1 large pkg. instant vanilla or coconut cream pudding mix, dry (I used sugar free)
1 1/2 c. flaked coconut
16 oz. cool whip, thawed
1-2 c. miniature marshmallows, white or pastel, your choice
1 can diced mangoes, drained and rinsed
1 t. rum extract
1 t. coconut flavoring
1/2-1 c. chopped pecans (I used Fisher's pecan cookie pieces--they are finely ground pecans)
1 can mandarin oranges, drained (I used no sugar added)
halved Maraschino cherries for garnish, optional

Place pineapple with juice in large bowl. Pour dry pudding mix over top and stir. Fold in cool whip. Add all other ingredients except cherries. Combine well and smooth evenly. Garnish with cherries, if desired. Chill for at least 2 hours. Enjoy!

Chocolate Oatmeal in a Mug

1/2 c. old-fashioned or quick-cooking oats
1 T. flax seed, optional
1 egg
1/2 c. Silk Nutchello dark chocolate or caramel flavored drink
1/2 medium banana, mashed

Spray a microwaveable mug. Place all ingredients inside mug and combine. Microwave on high for 3 minutes. Stir and top with additional ingredients if desired. Makes 1.

*additional ingredients could be: fresh fruit, yogurt, maple syrup. honey, milk

Chocolate Peanut Butter Protein Shake

2 T. creamy peanut butter
1 scoop protein powder, chocolate or vanilla, (I use Isopure low to zero carb)
6 ice cubes
1/2 c. Silk Nutchello dark chocolate or caramel flavor drink
1 frozen banana, slightly thawed, optional*

Place everything in blender and blend until smooth. Makes 1 shake.

*If using a frozen banana, less ice cubes will be needed.

Hawaiian Wedding Cake

2 c. SR flour
2 c. sugar
1 t. coconut flavoring
2 eggs
1 c. chopped pecans
20 oz. can crushed pineapple with juice
1 c. coconut
8 oz. cream cheese, softened
1 1/2 c. powdered sugar
1/2 c. butter
2 t. vanilla
1/2 t. coconut flavor
coconut, toasted, optional

Combine 1st 7 ingredients. Pour into sprayed 9x13 pan. Bake at 350 degrees for 40-45 minutes. Cool. Combine next 5 ingredients. Spread on cake. Garnish with toasted coconut, if desired.

*To toast coconut: Spread coconut evenly on lined cookie sheet. Place in 350 degree oven. Bake 7-8 minutes, turning occasionally. Sprinkle on cake.

Chocolate Covered Peanut Butter Balls

1 c. powdered sugar
1/2 c. creamy peanut butter
3 T. butter, softened
chocolate almond bark, melted according to directions

Combine 1st 3 ingredients. Shape into balls. Place on wax paper covered cookie sheet. Let stand 20 minutes. Dip in melted chocolate, one at a time. Remove and place back on cookie sheet, Refrigerate to set. Store in tightly covered container.

Brownie Pie

1 recipe brownies, your choice, mixed according to directions
1 graham cracker crust
Redi-whip
chocolate shavings, mini chocolate chips, sprinkles

Pour batter into crust. Bake at 350 degrees for 35-40 minutes, until center is firm. Allow to cool completely. Pipe on redi whip and sprinkle with chocolate, as desired.

Crockpot Cabbage Rolls

1 large head cabbage
8 oz. tomato sauce
3/4 cup instant rice, cooked
1/2 cup chopped green pepper
1/2 cup crushed saltines (about 15 crackers)
1 egg, lightly beaten
1 pkg. onion soup mix
1-1/2 lbs ground chuck, cooked, rinsed, and drained
46 oz. V8 juice
Salt to taste
Grated Parmesan cheese, optional

Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside. In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble meat over mixture and mix well. Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired. Place cabbage rolls in a 3-4 qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 4-6 hours. Just before serving, sprinkle with salt and cheese if desired.

Cauliflower Buffalo Bites

1 head of cauliflower, washed and broken up into small florets
1 tsp. extra virgin olive oil
1 tsp. garlic powder
1 tsp. paprika
1 tsp. chili powder
½ tsp. kosher salt
2 tbsp. of your favorite hot wing sauce

Preheat oven to 425. Toss cauliflower with olive oil and distribute evenly. Combine garlic powder, paprika, chili powder, and salt in a small bowl. Toss spice mixture over cauliflower and mix well, making sure all the cauliflower is coated in the spices. Spread cauliflower out on a rimmed baking sheet a roast for 20 minutes. Toss with wing sauce and serve with your favorite blue cheese dressing for dipping. Enjoy!

Zucchini Oven fries

Several zucchini
1 egg white, beaten (can use whole egg if desired)
Salt
½ c. Panko bread crumbs
¼ c. Parmesan cheese, shredded

Italian seasoning, optional

Preheat oven to 400 degrees. Place the egg white in a bowl; add a pinch of salt. Set aside. Place the bread crumbs, and the Parmesan cheese, in a separate bowl. You can add a shake of salt and Italian seasoning if you like. Set this mixture aside as well. Cut the zucchini into similar-size pieces or wedges. Dip each slice into the egg and then into the crumbs. Lay the pieces on a sprayed baking sheet. Place the pan in oven for about 15-20 minutes. Turn over halfway through the baking time. Serve them immediately with a marinara sauce. (They will get limp quickly if not eaten right away.)

King Ranch Beef Casserole

2 lbs. lean ground chuck, cooked, rinsed and drained
1 medium onion, diced
1 cup green pepper, diced
dash of salt
10 3/4 oz. can cream of mushroom soup
10 3/4 oz. can cream of chicken soup
10 oz. can mild rotel tomatoes, drained
1/4 tsp garlic powder
1/2 tsp chili powder
2 1/2 cups cheddar, or Monterey jack cheese, grated
10 flour or corn tortillas, torn in pieces

Preheat oven to 350 degrees. Place cooked meat in skillet. Add onions. Add green pepper and sprinkle with a dash of salt. Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat. Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place 1/2 tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese. Bake for 40 minutes until heated through. Serve with tossed salad.

Fresh Fruit Salsa with Cinnamon Chips

1 c. chopped strawberries
1 naval orange, peeled & chopped
3 kiwi, peeled & chopped
8 oz. can crushed pineapple, drained
1 T. lemon juice
1 1/2 t. sugar
10 flour or corn 8" tortillas, cut into 8 wedges each
1/3 c. sugar
1/4 c. butter, melted
1 t. cinnamon

In a bowl, combine first 6 ingredients. Cover and refrigerate. Brush tortillas with butter. Combine sugar and cinnamon. Sprinkle over tortillas. Place on baking sheet and bake at 350 degrees for 15-20 minutes, until crisp. Serve with salsa.

*other fruits can be substituted if desired: blueberries, raspberries, blackberries, etc..
**use corn tortillas for gluten free chips

BLT Spiral Pasta Layered Salad

Ken's vidalia onion dressing, or your choice
16 oz. spiral pasta, cooked al dente (other pastas can be substituted), drained
7 c. chopped romaine lettuce, divided
1-2 pints grape tomatoes, sliced in half, divided
1 c. diced green onion, divided
1-2 c. real bacon pieces, divided
shredded Parmesan cheese, or your choice, optional
croutons, optional

Combine 1/2 dressing with cooked pasta. Set aside. Place 2 c. lettuce in bottom of clear glass bowl.Add 1/3 of pasta on top. Add 1/3 tomatoes. Add 1/3 onion. Add 1/3 bacon. Add 1/3 of remaining dressing. Repeat layers until everything has been used. Do not stir. Chill overnight. Top with shredded cheese and croutons, if desired, just before serving.

Cream Cheese Filled Cinnamon Roll Cups

17.5 oz. can jumbo cinnamon rolls (reserve icing for another recipe, won't need it here)
5 1/2 oz. bream cheese, softened
2/3 c. confectioners sugar
1 t. vanilla

Place outer strip of cinnamon roll inside sprayed muffin tins. Flatten & place remaining rolls in bottom of tins, pressing to sides. Combine cream cheese, confectioners sugar, and vanilla until smooth. Fill cinnamon cups and bake at 350 degrees for 20 minutes until done.

Apple Pie Bake

Apple Pie Bake

2 packs cinnamon roll dough with icing
4 eggs
½ cup milk
1 tablespoon cinnamon
1 teaspoon vanilla extract
2 tablespoons butter, melted
2 apples, diced (your choice)
1 cup brown sugar, packed
Vanilla ice cream

Preheat oven to 375. Cut each cinnamon roll into 9 pieces. Set aside the icing. In a medium bowl, combine eggs, milk, cinnamon, and extract, stirring until smooth. Set aside. Combine butter, apples, and brown sugar, in pan on stove, cooking until sugar starts to caramelize, about 10 minutes. Remove from heat. Place the cinnamon roll dough pieces evenly in a sprayed 9×9 baking pan. Pour the egg mixture on top, followed by the apples. Drizzle the reserved icing on top. Bake for 25–30 minutes, until golden brown. Serve with ice cream. Yum!

Man-Pleasing Chicken

1 ½ lb. package of skinless chicken breast
1/2 c. Dijon mustard
1/4 c. Maple syrup

1 Tbsp. rice wine vinegar
 Fresh rosemary
 Salt and pepper

Preheat oven to 450. Mix together mustard, syrup, and vinegar. Put chicken breasts in a foil-lined, oven-proof baking dish. Then, salt and pepper the breasts . Pour your maple mustard mixture over them, turning the breasts in the mixture so they are fully coated. Put the chicken into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165. Baste the tops of the chicken with more sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle with some fresh rosemary. 

Eggplant Pizza

1 eggplant, sliced
1/2 cup pizza sauce
1/2 cup mozzarella cheese
1/2 tsp each salt and pepper
2 tsp olive oil for brushing
toppings: pepperoni, olives, mushrooms, etc..

Slice the eggplant and sprinkle with some salt on each side. Set aside for thirty minutes, then rinse and pat dry. This will take some of the bitterness out of the eggplant. Preheat your oven to 425 degrees. Brush each side of the eggplant slices with olive oil, then sprinkle both sides with 1/2 tsp each of salt and pepper. Place the eggplants on a cooling rack that’s on a baking sheet, and bake until they are softened and a little brown, about six minutes. Spoon the tomato sauce on the eggplant slices, then add the cheese and toppings. Return the baking sheet to the oven and bake for another five minutes, until the cheese is melted.

*The eggplants are a little more tangy than your everyday pizza crust, but a lot healthier too.

Taco Pasta Salad

16 oz. spiral pasta, cooked & drained
1 pound ground beef, cooked, rinsed, and drained
3/4 cup water
1 envelope taco seasoning
2 c. shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
16 oz.  Catalina dressing

After draining ground beef, add back to skillet & add water and taco seasoning to skillet; simmer, uncovered for 15 minutes.  Place pasta  in large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Oven Baked Zucchini Chips

1 (large) zucchini, cut into thin slices
1/3 cup Panko
1/4 cup finely grated parmesan cheese
1/4 teaspoon black pepper
salt to taste
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3 tablespoons low-fat milk

Preheat oven to 425 degrees. Combine in a small mixing bowl, breadcrumbs, parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick. Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container.

*Zucchini Chips will continue to get crispier while cooling.

Loaded Potato Bites

2 cups mashed potatoes
2 tablespoons of flour
2/3 cup shredded cheddar cheese
3 strips bacon, chopped or Oscar Meyer real bacon pieces
1/3 cup scallions, chopped
1 egg
1 ¼ - 1 ½ cups Panko crumbs
Oil for frying
Salt and Pepper
Ranch or Honey Mustard for dipping

Combine cheese, scallions, and bacon. Add potatoes and flour. Take  a heaping tablespoon of mixture and roll with hands into a small ball. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Repeat until done.  Heat oil in a medium sauce pan or use your fryer over medium/medium high heat to about 350-375 degrees. Whisk egg into a small bowl and season with salt and pepper. Place bread crumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan. Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through. Once oil is ready, add potato balls in small batches and fry for 1-2 minutes it will depend on size. Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off. Repeat until done. Allow to cool for a minute or two and serve with dipping sauce.

Healthy Breakfast Cookie

1 1/2 c. of oats
2 to 3 bananas, mashed
1 c. of unsweetened applesauce 
Handful of craisins
Sprinkle of cinnamon

Mix all ingredients well. Place by tablespoonfuls on cookie sheet, spaced 2” apart. Bake at 350 degrees for 30-35 minutes.

Coconut Chicken

COCONUT CHICKEN

1 boneless, skinless chicken breast
2 large eggs
1/4 cup coconut milk (any milk will do)
1/2 cup flour
1 cup panko bread crumbs

1 cup shredded sweetened coconut
1/2 tsp salt
1/2 cup oil
Sweet Chili Sauce for dipping

Cut chicken into strips, cutting diagonally so the ends are not too small. Prepare three separate bowls for breading your chicken. Combine flour and salt. Whisk eggs and milk together. Stir panko bread crumbs and coconut together. Heat 1/4 c. oil in large skillet over medium/high heat. It is hot enough when the flour sizzles and bubbles when it comes in contact with the oil. Coat chicken strips in the three bowls. Start with the flour combination, then the egg and milk, and end with the bowl containing the bread crumbs and coconut. Place some of your chicken strips in the hot oil with about an inch in between each strip (this helps prevent the oil from cooling down). Serve immediately with your chili sauce.

Broccoli Rice Cups

BROCCOLI RICE CUPS

10 ounce thawed broccoli
1 cup chicken stock (low sodium)
1 cup brown rice
1/4 cup Ranch Dressing

1 egg, lightly beaten
1 cup grated cheese, divided

1/2 tsp garlic powder
1/2 tsp salt and pepper

Boil rice according to package instructions. Once done, transfer cooked rice to a medium bowl and allow to cool for a minute. Mix together all the other ingredients, but only using 1/2 of the cheese. Fill a sprayed 12 cup muffin tray with mixture. Top with the remaining cheese. Bake in oven for 25 minutes at 350 degrees or until golden and crispy.

Food as Medicine Tips

Arthritis- Eat salmon, tuna, mackerel, & sardines to prevent arthritis. Fish has great Omega oils which are good for immune system.
Asthma- Onions ease restrictions of bronchiial tubes, helps respiratory ailments.
Bladder Infections- high acid cranberry juice controls bacteria.
Blood Sugar- Broccoli & peanuts regulate insulin & blood sugar. Fish, salmon, tuna, halibut, black cod, sardines, anchovies, & rainbow trout are packed with Omega-3's. Tilapia & catfish have lower amounts of Omega-3. Use olive oil, cranberries, blueberries, red grapes, and green tea.
Bones- Pineapple prevents bone fractures & osteoporosis with the manganese inside.
Cancer- Oranges and apples help lower the risk of colon cancer. Strawberries help protect against free radicals. Watermelon is high in lycopene to fight against cancer. Wheat, bran, and cabbage help improve estrogen levels to fight against breast cancer.
Clogged Arteries- Avocados, garlic, red grapes, & oranges lower cholesterol. Chicken & fish boost good cholesterol.
Cognitive- Eat oatmeal instead of muffins. Low carbs & unsaturated fats, fish, low sodium soy sauce--sodium restricts blood flow to the brain.
Colds- Garlic clears head. Guava has high amount of vitamin C. Eating 2-4 oranges a day may prevent colds.
Constipation- Guava is rich in fiber. Oatmeal & kiwi are too.
Coughing- Red peppers. cayenne peppers can irritate stomach.
Diarrhea- Apples, with peeling, bananas.
Eyesight- Papaya and carrots are rich in carotene.
Gas/Indigestion- Eat papaya
Hay Fever- Eating yogurt before peak times may reduce hay fever. Eat honey grown locally.
Headache- Eat fish, take fish oil capsules, ginger reduces inflammation and pain.
Heart Attack/Stroke- Apples enhance vitamin C to help lower risk. Green tea is great for the immune system. Eat more fish, chicken, protein, use reduced sodium soy sauce.
High Blood Pressure- Celery &olive oil lower blood pressure. Raw walnuts help keep diastolic levels down. Peanut butter with mashed fresh fruit vs, jelly Peanut butter is high in fiber, jelly is high in sugar. Guacamole & avocados lower risk.
Inflammation- Ginger reduces inflammation & pain.
Insomnia- Honey works as a tranquilizer and sedative.
Kidney Stones- Oranges prevent and dissolve stones.
Leg Strength & Muscle Mass- Protein shakes, nuts, beans, quinoa, tofu, & grains, help prevent falls. Quinoa has twice as much protein as white rice.
Low Potassium- Kiwi is tiny, but mighty. Twice as much vitamin C as an orange. It is also a good source of magnesium, vitamin E, & fiber. Watermelon is good for low potassium too.
Memory- Eat foods with zinc: fish, nuts, pumpkin seeds, red meat.
Mood- Spinach--high in folate-supports dopamine production. Spinach also has magnesium which lowers depression. Eat grass fed beef, Ashwagandha (herbal) tea helps reduce stress. Dark chocolate boosts concentration 7 improves blood flow to brain.
Nausea/Morning Sickness- Eating ginger, drinking ginger tea, eating bananas.
PMS- Cornflakes reduce depression, anxiety, & fatigue.
Prostate- Tomatoes work as a preventative
Recovery from Surgery/Illness- Protein shakes, especially for people over 65 years old.
Ridding Free Radicals- Blueberries are full of antioxidants. Strawberries have the highest total antioxidant power.
Skin- Watermelon protects from UV rays with its natural SPF sources
Thirst-Watermelon is 92% water.
Ulcers- Eat cabbage

*Resource: AARP

Marie Antoinette Cheesecake

2 pie shells, either baked or graham cracker, your choice
8 oz. cream cheese, softened
1 can condensed milk
16 oz. cool whip, thawed
1 jar caramel ice cream topping
1/4 c. melted butter or margarine
7 oz. pkg. flaked coconut
1 c. pecans, chopped

Beat cream cheese and condensed milk together. Fold in cool whip. Pour 1/4 mixture into pie shells. Drizzle 1/4 caramel topping onto mixture in pie shells. In skillet, toast butter, coconut, & pecans. Stir until well toasted. Sprinkle on top of caramel in each pie. Repeat each of the layers with the remaining ingredients. Place in freezer until firm. Serve frozen. This is very rich, so serve in small pieces.

*I haven't made this yet, Chris sent me the recipe from one of his co-workers.

Chicken Cream Cheese Taquitos

3 c. cooked chicken, shredded
6 oz. cream cheese, softened
1/3 c. sour cream
1/2 c. salsa
1 1/2 c. spinach, torn
1 1/2 c. colby jack cheese, shredded

Stir everything together and place inside taco size tortillas. . Roll up and place inside a sprayed loaf pan. Bake at 350 degrees for 30 minutes. Serve with additional salsa. Makes 6.

Grilled Veggies

Grilled Veggies

1 broccoli, carrot, cauliflower* pkg (found in produce section)

2 yellow squash, sliced

2 zucchini, sliced

½ medium onion, sliced

4 medium potatoes, sliced, or use Dutch potatoes, whole

½ cabbage, chopped

asparagus, cut

brussel sprouts, sliced in half

2 T. olive oil

2 T. butter, melted

salt & pepper to taste

Combine all veggie ingredients. Sprinkle with salt and pepper, 2 T. olive oil, and 1-2 T. butter. Mix well. Let it sit 10-15 minutes. Place in individual aluminum foil pouches for the grill, 300 degrees for about 45 min-1 hour, turning over every 15-20 minutes, or place in a sprayed dish in the oven at 375 degrees for 20-30 minutes, until done. May also cook inside a crockpot. Follow the directions and place foil packets in crockpot on high for 3-4 hours.

*may use other veggies as well, or add 4 oz boneless chicken breast before grilling. I used eggplant, sliced & shisito peppers, sliced, too.

Pineapple Banana Smoothie

1 medium banana, cut into pieces
1/4 fresh pineapple, cut into pieces (can be 5 slices of canned pineapple)
1 cup of skim milk
*protein powder optional

Blend everything together. Refrigerate for 10 minutes before drinking.

Morning Weight Loss Drink

1 cup unsweetened 100% cranberry juice
7 cups water
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
3/4 cup fresh squeezed orange juice (approx 3 oranges)
1/4 cup fresh squeezed lemon juice (approx 1-2 lemons)

Bring water to a boil; add cranberry juice, reduce heat to low. Add cinnamon, ginger, & nutmeg. Stir and let simmer for 20 minutes. Cool down to room temperature before drinking.

Make Your Own Dry Mixes: Taco, Onion, & Ranch

Taco Seasoning:

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt

Put ingredients into a Mason jar and shake. Store in jar & use as needed.

Dry Onion Soup Mix:

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a Mason jar, and shake. Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in jar and use as needed.

Ranch Dressing/Dip Mix:

5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder

Mix together and store in Mason jar. For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.

For dip: Mix 2 tablespoons dry mix with 2 cups sour cream. Mix up a few hours before serving, so the flavors all blend.

High Protein Blueberry Cookies

4 egg whites
1/2 cup oatmeal
1 cup blueberries
1-2 scoops of vanilla protein powder

Combine egg whites, protein powder and oatmeal. Mix well. Fold in blueberries. Drop spoonfuls of mixture on a sprayed baking sheet. Bake at 425 degrees for 10-15 minutes. Makes 10 cookies.

Crockpot Gumbo

3 tablespoons flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1/4 teaspoon ground red cayenne pepper
1/4 teaspoon pepper
1 can (14.5 ounce size) diced tomatoes, undrained
1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked rice
3 cups water

In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes.This is your Roux. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place mixture in lined  4 quart Crockpot. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 8 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

Potassium & Protein Smoothie

1/2 avocado, peeled 1/2 banana 1/4 c. vanilla yogurt 1/4 c. ice 1 c. coconut water 1 t. agave or honey 1/4 t. cinnamon 1 scoop protein powder, your choice of flavor

Blend all ingredients together and serve.

* This smoothie is high in potassium (975 mg in an avocado alone) as well as vitamins & heart healthy fats, no sodium, no cholesterol.

Dr. Oz's Swimsuit Slimdown Drink

1 cup grapefruit, orange, or pineapple juice 
2 tsp apple cider vinegar 
1 tsp honey

Combine & drink before each meal ... breaks down fat cells faster than anything else.

Gluten Free Low Calorie Pancakes

 1 ripe banana, mashed
 2 whole eggs

Mix together in a bowl. Spray pan. On a low to medium heat, scoop some of the batter into the pan & cook about 20-30 seconds. Flip over and repeat. Serve and eat.

*make them small so its easier to flip.

Crockpot Buffalo Chicken Mac & Cheese

3 pounds boneless/skinless chicken breasts, cut into bite size pieces
12-ounce bottle of your favorite buffalo sauce
1-ounce packet of dry Ranch mix
6 tablespoons butter*
3 cups uncooked macaroni
12-16 ounces shredded cheese
3 eggs, beaten*
1 can cheddar cheese soup
1/2 cup sour cream
1 cup milk
Seasonings to taste (salt, pepper, dry mustard, oregano, etc.)

Place liner in crockpot. Place chicken in bottom. Pour entire bottle of buffalo sauce and packet of ranch mix on top of chicken. Cook on low for 5-6 hours until chicken is cooked through. Once chicken is ready, boil and drain the macaroni and set aside. Melt butter and cheese in a saucepan over medium heat. Place cooked macaroni, melted cheese, sour cream, beaten eggs, cheese soup and seasonings on top of the buffalo chicken. Cook on high for another 2 hours. 

*these items are optional. One subscriber said she thought the mac & cheese was too greasy from the butter, and possibly didn't need the eggs. She also said the chicken was done after 4 hours..but not all crockpots heat the same. As with any recipe, use what you think works well for you and if you don't like it, tweak it a bit to your liking. 

Crockpot French Dip Sandwiches

3 lb. beef chuck roast, trimmed of fat
1 T. oil
6 French rolls or hoagie buns
12 slices smoked provolone cheese
1/3 c. reduced fat soy sauce
1 c. coke, not diet
2 cans beef broth
1/4 c. dried onions
1 T. beef bouillon
1 T. garlic
1/2 t. dried oregano
1/2 t. salt
1/4 t. pepper
1/4 t. thyme
1 bay leaf

Heat oil over heat. Add meat and sear on all sides. Add to lined crockpot and top with all other ingredients except cheese and buns. Cook on low for 4 hours. Remove roast to cutting board and slice thinly across the grain. Place meat back in crockpot and cook another 2 hours. Remove roast and strain fat from broth before dipping. Split rolls in half. Place on lined or sprayed baking tray. Top each roll with beef & 2 slices of cheese. Bake at 350 degrees until cheese is melted. Serve with reserved au jus. Makes 6 sandwiches.

Shrimp & Corn Soup

2 T. butter
1 T. oil
1 onion, chopped
1 bell pepper, chopped
1 c. chopped celery
1 large potato, peeled & chopped
3/4 t. creole seasoning
precooked shrimp (I get the frozen deveined kind)
2, 15 oz. cans of corn, drained
8 oz. cream cheese, softened
1 can evaporated milk
parsley

Heat butter and olive oil in a large pot. Saute onions, bell peppers, celery, and potato for 10 minutes. Season with creole seasoning. Season shrimp with a little more creole seasoning and add to veggies. Cook 4 to 5 minutes over medium to medium-high heat. Add cans of corn, cream cheese, and milk. Bring to a simmer and stir to melt cream cheese. Cook over low until cream cheese is melted. Serve with fresh parsley, if desired. *Goes great with bread and a salad.

O'Charley's Caramel Pie

2 cans Eagle Brand milk

2 graham cracker crusts**

Redi whip topping

mini chocolate chips

chopped pecans (I used Fisher pecan cookie pieces)

Set unopened cans in pan deep enough for water to cover cans, with 1-2" above the cans, but not so big that the cans move. Pour very hot water over cans and bring to a boil. As water boils out, pour more hot water in, keeping cans covered with water at all times. Keep water in pan at a medium to hard boil or it will take longer for the caramel to set up. Boil 3* hours. Be very careful. Set aside and cool at least 2 hours. When opening cans be very careful, only puncture at first. Stand back, it may spurt out! Open slowly and pour into graham cracker crusts and chill in refrigerator at least 2 hours. Top with redi whip topping, chocolate chips and pecans before serving. Very rich!

*If you don't boil it high enough it will take longer to set up and will be runny. Works best when the cans are touching.

**Can also be made in 1 large crust, or gluten free crusts, or mini crusts

***My sister-in-law puts 8 cans at a time in a large pan to boil. This works best when wanting to have several cans on hand. All you have to do is open them up and pour in a crust and serve. She usually just puts them in her pantry, without labels, but I think I would relabel them.

Philly Cheesesteak Sandwiches

1/2 green bell pepper, cut into 1" strips (1/3 cup)
1 small onion, roughly chopped (1/3 cup)
1/2 cup thinly sliced mushrooms
4 - 6 Steak-Umm frozen sandwich steaks (I used 6)
Salt and pepper, to taste
2 - 3 tablespoons salted butter or margarine 
4 slices Provolone cheese (or shredded)
2 hoagie rolls

Lay out 2 sheets of aluminum foil on counter. Slice hoagie rolls if needed (mine were already sliced); set aside. Preheat oven to 300 degrees. Heat 1 tablespoon butter in skillet on medium-high heat. Add frozen Steak-umms; add a little salt and pepper and brown meat on both sides. Remove to a bowl and keep warm. In same skillet, heat a little more butter (if needed); add the mushrooms with a little salt and pepper and cook for a couple of minutes, until limp and lightly browned. Remove to a bowl. In the same skillet over medium/medium-high heat, melt another pat of butter (if needed); add the onions and bell peppers (and a little salt and pepper) and saute until crisp tender and lightly browned. Remove from skillet. Cut or tear 1 slice of cheese and place on bottom (cut side) of a hoagie roll. Top with half the cooked meat; then with half the veggies. Cut or tear another slice of cheese and place on top of veggies. Roll up tightly in the foil. Repeat steps for the remaining hoagie. Place hoagies directly on the middle oven rack and heat for 15 minutes. Unwrap and serve immediately (in the foil) with a side of potato chips or French fries. Makes 2 servings. Yummy!

Zucchini Salad

2 T. olive oil
juice of 1 lime
3 T. white wine vinegar
1 T. honey
1 t. pepper
pinch of salt
2 zucchinis, chopped or spiralized
25-30 grape tomatoes, halved
3/4 c. red cabbage, chopped
1/4 c. fresh basil, chopped
2 ears white corn, removed from cob or 15 oz can corn, drained
1 c. broccoli, chopped

Whisk the first 6 ingredients. Set aside. Combine the next 6 ingredients. Combine the dressing with the veggies and chill to serve.

S'Mores Truffles

S’Mores Truffles

1 1/2 cups graham cracker crumbs
1 cup mini chocolate chips
1/4 tsp salt
1 1/2 cups marshmallow fluff
chocolate almond bark, melt according to pkg. directions
Coarse salt, or sprinkles, for topping

Pour crumbs in a large bowl. Add the mini chocolate chips, 1/4 tsp salt, and marshmallow fluff and mix well. Roll the mixture into 1-inch balls and place on a wax paper lined baking sheet. Refrigerate until firm. Remove balls and roll in melted chocolate to coat. Place on a wax paper lined tray and sprinkle with coarse salt or sprinkles if desired. Chill until firm. Enjoy!

Chocolate Chip Toffee Fudge Cookie Bars

Crust:
2 c. graham cracker crumbs
1/2 c. butter, melted
Fudge layer:
14 oz. can Eaglebrand milk
12 oz. pkg. semi-sweet chocolate chips
1 T. butter
1/2 bag Heath toffee bits
Cookie Layer:
3/4 c. butter
2 T. milk
1 T. vanilla
1 1/4 c. brown sugar
1 egg
1 3/4 c. SR flour
1/2 t. cinnamon
12 oz. pkg. milk chocolate chips
1/2 bag Heath toffee bits

Combine melted butter with graham crackers and press into bottom of sprayed 9x13 pan. Combine Eaglebrand, semi sweet chips, and butter in saucepan and stir over medium heat until smooth. Pour over crust. Spread out over crust. Sprinkle Heath bits over top. Combine butter, brown sugar, milk & vanilla until smooth. Beat in egg. Add flour and cinnamon. Fold in milk chocolate chips. Spread over fudge layer. Sprinkle with remaining Heath bits. Bake at 350 degrees for 30-35 minutes. Cookie dough may still look undercooked. Allow to cool completely before cutting into bars. Good served warm with a big glass of milk. *These are very rich!