The last few recipes that I have posted have come from a cookbook called Fresh Food Fast! Sorry I forgot to mention that earlier. I like to take a recipe and change it up a little. I will always put what the recipe calls for and then what I did to change it up just a little bit. You can do the same...don't be scared =)

Slow-Cooker Beef Pot Roast

All I can say is YUM!

1 8oz package presliced mushrooms

1/2 cup chopped green peppers

cooking spray

1/4 cup plus 2 tbsp ketchup

1/4 cup water

1 tbsp Worcestershire sauce

1/2 tsp black pepper

1/4 tsp salt

2lbs boneless pot roast

1. Place mushrooms and bell pepper in a crock pot coated with cooking spray.

2. Combine ketchup and next 4 ingredients in a small bowl, stirring until blended.

3. Heat a large skillet over medium to high heat. Coat pan and roast with cooking spray. Cook 3 mins on each side or until browned. ( I sprinkled some kosher salt over the roast) Place roast over veggies in cooker; pour ketchup mixture over roast. Cover and cook on high for 1 hour. reduce heat to low; cook 6 to 7 hours or until roast is very tender- I cooked this on high for 6 hours and it was amazing. Serve veggies and sauce over roast.

Chicken Tortilla Pie

2 cups cooked, shredded chicken breast
1/4 c fresh salsa * recipe below
1 cup spicy black bean dip ~ I just used low fat refried black beans and put a little garlic salt in them
4 (8inch) mulitgrain flour tortillas~ I used white corn tortillas
1/2 cup reduced fat shredded monterey jack cheese

1. Preheat oven 450
2. Combine chicken and salsa in a medium bowl
3. Spread 1/4 cup black beans dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9 inch pan coated with cooking spray. Bake at 450 for 10 min or until heated and cheese melts.

Fresh Salsa
1 1/2 cups chopped tomatoes
2 tbsp red onion
2 tbsp green pepper
2 tbsp chopped fresh cilantro
2 tbsp lime juice
1/4 tsp ground cumin

Combine all ingredients in a medium bowl, stir gently.

blogger is buggin

I just noticed that my post are not posting how I type them. I am kind of annoyed! I'm sorry that the recipes are not in "list" order which makes it harder to read. I will see if I can fix it, but I refuse to retype all of them.

Bow Thai Pasta

This recipe is from by bff Becky. We served this at a baby shower...yummy!

1 1/2 lbs. bow tie pasta
2-3 tsp crushed red pepper ( I used 1.5 tsp because my kids aren't huge fans of really spicy)
6 tsp canola oil
3/4 cup sesame oil
9 TBS honey
7 1/2 TBS soy sauce
1 1/2 tsp salt (optional)
3/4 cup cilantro, chopped
3/4 cup green onions, chopped
To taste: Honey roasted peanuts and sesame seeds
1. Cook pasta and drain
2. Combine red pepper and oils together and heat on stove for 2 mins, then add honey, soy sauce and salt.
3. Combine mixture with cooked pasta and let marinate in the fridge overnight.
4. Before serving add cilantro, green onions, peanuts and sesame seeds.

Orange Beef and Broccoli

This is SOOOO good!
1 (12oz) broccoli florets
1/3 cup beef broth
1/3 cup orange marmalade
2 TB soy sauce
2 TB cornstarch
1 (1lb) flank steak, trimmed and cut into think slices
cooking spray

1. Cook broccoli according to package- I used fresh and just steamed it
2. While broccoli is cooking, combine broth, marmalade and soy sauce in a small bowl, stirring with a whisk; set aside
3. Place cornstarch in a bowl. Dredge steak in cornstarch
4. heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak saute 5 mins or until browned on all sides. Add broth mixture; cook 1 min or until think. Stir in broccoli. Serve immediately and over rice...again we used brown rice.

Grilled Ham, Muenster, and Spinach Sandwhiches

Sorry its blurry my camera sucks..but you get the idea:
8 sliced crusty Chicago-style bread toasted
8oz thinly sliced deli ham
4 (1oz) sliced muenster cheese
2 cups fresh baby spinach

1. Layer each of 4 bread slices with 2 oz ham, 1 slice muenster cheese, 1/2 cup baby spinach and 1 bread slice.
2. Heat a large skillet over medium-high heat.
Coat sandwiches with cooking spray; add to pan. Cook 2 minutes on each side or until browned and cheese melts.

Southwestern Chicken and White Bean Soup

2 cups shredded cooked chicken breast
1 TB taco seasoning
Cooking spray
2 (14oz) cans fat free chicken broth
1 (16oz) can cannellini beans
1/2 cup green salsa light sour cream (optional)
Chopped fresh cilantro (optional)

1. Combine chicken and taco seasoning; toss well until coated. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken; saute 2 min or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.
2. Place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour cream and cilantro, if desired.

BBQ-Stuffed Potatoes

4 (6oz) baking potatoes
1/2 cup light sour cream
2 green onions, finely chopped and divided
1 1/3 cup shredded chicken add enough of your favorite BBQ sauce to coat chicken
1/2 cup shredded cheddar cheese

1. Bake the potatoes in the microwave until tender.
2. While potatoes are cooking combine sour cream and 2 TB onions; set aside.
3. Place chicken in a microwave-safe bowl; cover with plastic wrap and put into the microwave until heated.
4. Slice the potatoes lengthwise, cutting to, but not through, the other side; fluff with a fork. Top each potato evenly with chicken, sour cream mixture, cheese and remaining onions.

Strawberry-Banana Pudding

1 3.4 oz package instant vanilla or banana pudding
1 cup fat free milk
1 8oz container light cool whip
3 ripe bananas, diced
1 1/2 cups mini vanilla wafers, divided
2 cups strawberries, sliced

1. Combine pudding mix and milk in a small bowl; stir with a whisk until smooth. Fold cool whip into pudding mixture. Fold in bananas. Layer 3/4 cup cookies into the bottom of an 8 inch square baking dish. Spread half of the pudding mixture over cookies. Repeat procedure with remaining cookies and pudding mixture. Top with strawberries. Serve immediately, or cover and chill.

BLT Salad

This is a HUGE hit!

Dressing:

Juice of 1 lemon or 3 TB of lemon juice

2 garlic cloves, crushed

1 tsp salt

1/2 tsp pepper

3/4 cup olive oil

Salad:

2 heads romaine lettuce

4 oz bacon, cooked and diced- I used turkey bacon

2 cups grape tomatoes cut in half

1 cup shredded mozzarella cheese

2/3 cup slivered almonds

1/3 cup grated Parmesan cheese

Homemade Croutons:

Dense french bread

butter

garlic salt

Slice bread about 1 inch thick. Spread with butter and sprinkle with a little garlic salt.

Lay the slices on a cookie sheet and broil until lightly browned. For crispier croutons, broil both sides. Cut into 1/2 inch cubes.

Sweet and Sour Meatballs

Sweet and Sour Meatballs

1 lb ground beef

1 egg

1 onion chopped

1 cup crushed saltine crackers

salt and pepper to taste

1 cup water

1 TB white vinegar

1/2 cup ketchup

2 TB cornstarch

1 cup brown sugar

2 TB soy sauce

1. In a large bowl, combine beef, egg, onion, cracker crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size

2. In large skillet over medium heat, saute the meatballs in a little olive oil until browned on all sides.

3. In a separate bowl, mix together the water, vinegar, ketchup, cornstarch, sugar, and soy sauce. Pour over the meatballs,and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.

4. Serve over rice ...we love brown rice.