Author: danwatt

Chicken Bacon Ranch Casserole

Chicken Bacon Ranch Casserole

Chicken Bacon Ranch Casserole

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6
Calories 557kcal

Ingredients

  • 1 lb penne pasta cooked and drained
  • 2 cup shredded cooked chicken
  • 1 jar 15 oz Alfredo pasta sauce
  • 1/2 cup ranch dressing
  • 6 slice chopped cooked bacon
  • 2 cup shredded mozzarella cheese 8 oz
  • chopped parsley if desired

Instructions

  • Heat oven to 350°F. Grease or spray 13×9-inch pan.
  • In large bowl, place cooked and drained penne pasta, shredded cooked chicken, Alfredo pasta sauce and ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.
    1 lb penne pasta, 2 cup shredded cooked chicken, 1/2 cup ranch dressing, 1 jar
  • Sprinkle chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).
    6 slice chopped cooked bacon, 2 cup shredded mozzarella cheese
  • Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.
    chopped parsley

Notes

https://www.pillsbury.com/recipes/chicken-bacon-ranch-casserole/7b559c57-b32e-4eeb-971f-a56042ea323a

Nutrition

Calories: 557kcal | Carbohydrates: 58g | Protein: 30g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 455mg | Potassium: 317mg | Fiber: 2g | Sugar: 3g | Vitamin A: 280IU | Calcium: 217mg | Iron: 2mg
Slow Cooker Olive Garden Chicken Pasta

Slow Cooker Olive Garden Chicken Pasta

Slow Cooker Olive Garden Chicken Pasta

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 4 hours
Servings 8
Calories 441kcal

Equipment

  • Slow Cooker- 6 quart or larger

Ingredients

  • 1.5 lbs boneless skinless chicken breast 1.5-2 pounds works fine
  • 16 oz Olive Garden Italian dressing or any Italian dressing
  • 1/4 cup parmesan cheese
  • 1/4 tsp black pepper
  • 8 oz cream cheese

Add these items after cooking time is up:

  • 16 oz penne pasta cooked according to package directions and drain well
  • 1/4 cup parmesan cheese

Instructions

  • Add the chicken breasts to the slow cooker.
    1.5 lbs boneless skinless chicken breast
  • Pour over the Olive Garden Italian dressing and sprinkle over the parmesan cheese and pepper.
    16 oz Olive Garden Italian dressing, 1/4 cup parmesan cheese, 1/4 tsp black pepper
  • Place the cream cheese on top.
    8 oz cream cheese
  • Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 5-6 hours.
  • When the cooking time is almost done, start cooking the pasta on the stove top as directed on the package.
    16 oz penne pasta
  • Shred the chicken with 2 forks. Drain the pasta and add to the chicken and sauce. Stir. Sprinkle over the remaining parmesan cheese.
    1/4 cup parmesan cheese

Notes

https://www.themagicalslowcooker.com/slow-cooker-olive-garden-chicken-pasta/

Nutrition

Calories: 441kcal | Carbohydrates: 44g | Protein: 29g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 356mg | Potassium: 485mg | Fiber: 2g | Sugar: 3g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg
Greek Lemon Chicken Skewers with Tzatziki Sauce

Greek Lemon Chicken Skewers with Tzatziki Sauce

Greek Lemon Chicken Skewers with Tzatziki Sauce

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 8 hours
Marinade 1 hour
Servings 6
Calories 210kcal

Ingredients

Greek Lemon Chicken Skewers

  • 3 tbps lemon juice
  • 1 tbsp red wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic grated or minced
  • 2 tsp dried oregano
  • 1/2 tsp parsley
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • Salt and fresh ground black pepper to taste
  • 1 1/2 lbs boneless skinless chicken breast cut into approximately 1 inch cubes

Tzatziki Sauce

  • 1 cup cucumber shredded
  • 1 1/2 cup plain Greek yogurt non-fat, 2%, or whole
  • 2 tbsp lemon juice
  • 1 tbsp fresh dill
  • 1/2 tsp granulated garlic 1 teaspoon if you like it extra garlicy
  • Salt and fresh ground black pepper to taste

Instructions

Greek Lemon Chicken Skewers

  • Whisk together all of the ingredients except the chicken in a bowl. Add the chicken and the marinade to a freezer bag. Press out the air and seal the bag. Massage the marinade into the chicken and let it marinate for at least an hour.
  • Heat the grill to medium-high heat. While the grill is heating, thread the chicken onto metal or wooden skewers. If using wooden skewers be sure to soak them in water for 30 minutes.
  • Oil grill grates or grill pan and place the chicken skewers on them. Grill the chicken for 3-4 minutes then flip it over and grill for another 3-4 minutes or until the chicken is cooked through.

Tzatziki Sauce

  • Take the shredded cucumber and use your hands to squeeze out the excess liquid. You can also place it in a clean dish towel or paper towels and squeeze out the liquid.
  • Place the cucumber into a bowl along with the remaining tzatziki ingredients. Stir together until combined. Taste for seasoning and add any additional lemon juice, salt and pepper as needed. Refrigerate until ready to serve.

Nutrition

Calories: 210kcal | Carbohydrates: 4g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 151mg | Potassium: 547mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 1mg
Braised Brisket

Braised Brisket

Braised Brisket

Course Main Course
Prep Time 45 minutes
Cook Time 5 hours
Servings 10

Ingredients

  • 1 tablespoon sea salt plus more for seasoning
  • 1 tablespoon freshly ground pepper
  • 2 tablespoons dried thyme
  • 2 tablespoons sweet paprika
  • 2 tablespoons dried sage
  • 10 lbs whole beef brisket
  • 1/4 cup grapeseed oil
  • 8 medium onions 3 pounds sliced
  • 1 teaspoon black peppercorns
  • 3 bay leaves
  • 10 garlic cloves peeled
  • 1 cup tomato puree
  • 2 cups beef stock
  • 1 cup red wine vinegar (Banyuls vinegar or aged red wine if possible)
  • 3 fennel bulbs each cut through the core into 1 1/2-inch wedges

Instructions

  • In a bowl, whisk together the salt, pepper, thyme, paprika and sage. Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour.
  • Preheat the oven to 300°. In a large flameproof roasting pan set over 2 burners, heat the oil. Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 6 to 7 minutes per side. Transfer the brisket to a large baking sheet.
  • Add the onions and a generous pinch of salt to the roasting pan. Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 15 minutes. Add the peppercorns, bay leaf, garlic cloves, tomato puree, stock and vinegar. Bring to a simmer. Return the brisket to the roasting pan, placing it fat side up. Nestle the fennel in the braising liquid around it.
  • Tent the brisket with foil and bake for 6 to 7 hours depending on the size of your brisket, or until very tender. Transfer the brisket to a carving board, tent with foil and let rest for 20 minutes. Skim the fat off the braising liquid and discard the bay leaf. Carve the brisket and transfer to a platter. Serve with the onion gravy pan juices.

Notes

https://andrewzimmern.com/recipes/andrew-zimmern-cooks-braised-brisket/
Mojo-marinated flank steak with peppers

Mojo-marinated flank steak with peppers

Mojo-Marinated Flank Steak with Peppers

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 7 minutes
Marinate 4 hours
Total Time 4 hours 27 minutes
Servings 1
Author Weight Watchers

Ingredients

  • 1/4 cup orange juice
  • 1 tbsp red-wine vinegar
  • 1 garlic clove minced
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 4 oz flank steak uncooked lean and trimmed
  • 1 tsp olive oil
  • 1 poblano chile sliced
  • 1/2 red bell pepper sliced
  • 1/2 cup white rice cooked
  • 3 Tbsp cilantro chopped

Instructions

  • Stir together orange juice, vinegar, garlic, cumin, and salt in a small bowl; remove 3 Tbsp to a small zip-close bag. Add steak to bag; seal bag and refrigerate at least 4 hours. Refrigerate remaining marinade.
  • Pat steak dry; discard marinade. Heat oil in a large skillet over medium-high heat. Put steak on one side of skillet and peppers on the other. Cook, turning steak once and stirring peppers occasionally, until steak is desired degree of doneness and peppers are lightly charred, about 7 minutes. Remove steak; set aside.
  • Add reserved marinade to peppers in skillet; toss and remove from heat.
  • Slice steak and serve with peppers over rice; drizzle with remaining marinade (from skillet) and sprinkle with cilantro.

Notes

https://www.weightwatchers.com/us/recipe/mojo-marinated-flank-steak-with-peppers/5ba0380188e97a00528da588
KC Pork Dry Rub

KC Pork Dry Rub

http://www.geniuskitchen.com/recipe/kansas-city-dry-rub-52711

Tomatillo Avocado Salsa

Tomatillo Avocado Salsa

Tomatillo Avocado Salsa

Ingredients

  • 1 lb tomatillos husk removed (4-5 tomatillos)
  • 1 jalapeno seeds removed
  • ½ bunch cilantro big handful!
  • 1 medium onion
  • 2 garlic cloves
  • 1 avocado seed and skin removed
  • 1 lime juiced
  • 1 tsp salt

Instructions

  • Put everything in a high powered blender and blend for a few minutes until pureed or to desired consistency. If you don’t have a high powered blender, make sure to at least quarter the tomatillos, onion, avocado, jalapeno, etc before adding it to your blender. This will keep for 2 weeks in the refrigerator. Enjoy!

Instant Pot Carnitas

Instant Pot Carnitas

Derived from https://www.gimmesomeoven.com/instant-pot-crispy-carnitas/

Pita Bread

Pita Bread

https://www.bingingwithbabish.com/recipes/2017/8/22/shawarma

Pita Bread

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 2 hours 20 minutes
Servings 8 servings
Calories 197kcal

Ingredients

  • 1 package active dry yeast
  • 1 cup water warm
  • 1 3/4 cup all-purpose flour divided
  • 1 1/2 Tbsp olive oil
  • 1 3/4 tsp salt

Instructions

  • Place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.
  • Pour 1 1/2 tablespoons olive oil and salt into sponge then add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
  • Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.
  • Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.
  • Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.
  • Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
  • Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
  • Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.
  • Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate when cool enough to handle.

Nutrition

Calories: 197kcal | Carbohydrates: 38g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 419mg | Potassium: 69mg | Fiber: 2g | Iron: 1.8mg

Pumpkin Gingerbread Trifle

Pumpkin Gingerbread Trifle

No picture exists of us eating this, but we had it for our first Thanksgiving of being married in 2006. Mom, Dad and Jason joined us in Columbia that year. – Dan

Oreo Cheesecake

Oreo Cheesecake

Oreo Cheesecake

I don't really remember the occasion for making this - maybe I just felt like making something good in the middle of May of 2016 - Dan
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 4 hours 5 minutes
Servings 12 slices
Calories 587kcal

Ingredients

  • 24 Oreo cookies divided
  • 3 tbsp butter melted
  • 3 packages cream cheese softened
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 3 eggs

Instructions

  • Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
  • Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
  • Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.

Nutrition

Calories: 587kcal | Carbohydrates: 32g | Protein: 11g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 182mg | Sodium: 440mg | Potassium: 188mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1700IU | Calcium: 90mg | Iron: 2.3mg

Salad

Salad

Who are we kidding. We don’t eat a whole lot of salad at home. In curating all of our old cookbooks and recipie binders, there were zero salads that we have earmarked for eating again in the future. Maybe we should change that. For now, 

Instant Pot Beef Stew

Instant Pot Beef Stew

Instant Pot Beef Stew

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 404kcal

Ingredients

  • 1 lb beef stew meat
  • salt and pepper
  • 2 Tbsp all-purpose flour
  • 2 Tbsp butter
  • 2 cups beef broth
  • 1 Tbsp worcestershire sauce
  • 1 Tbsp soy sauce
  • 1/2 Tbsp brown sugar
  • 2 cloves garlic minced
  • 2 Tbsp tomato paste
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 14 oz frozen pearl onions
  • 8 oz mushrooms
  • 1 lb carrots
  • 0.75 lb potatoes

Instructions

  • Place the stew meat in a bowl and season lightly with salt and pepper. Add the flour and stir to coat.
  • Place the butter in the Instant Pot and turn on the sauté function. Heat the butter until it is melted and sizzling, then add the stew meat. Brown the meat on all sides. Don't stir too often as this will prevent the meat from achieving a nice brown, crispy exterior. The flour may coat the bottom of the pot and that is okay, just don't let it burn.
  • Pour the beef broth into the pot and stir to dissolve the browned bits from the bottom of the pot. Once dissolved, add the Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme.
  • Wash and quarter the mushrooms. Peel and slice the carrots into one-inch sections. Wash the potatoes well, peel if desired, then chop into one-inch cubes. Add the pearl onions (no need to thaw), mushrooms, carrots, and potatoes to the Instant Pot. Give all the ingredients in the pot a good stir.
  • Close the lid on the Instant Pot and close the steam valve. Press the "meat/stew" button, or set the cooker to 35 minutes of high pressure. After 35 minutes of high pressure, allow the cooker to naturally cool and release pressure.
  • Once the pressure has released, open the steam valve then carefully open the lid. Give the stew a good stir, taste, and adjust the salt if needed. Serve hot with crusty bread.

Notes

https://www.budgetbytes.com/2017/01/instant-pot-beef-stew/
We tried this for the first time in December, 2017, and it was really good. Some red wine to deglaze would have made it even better, and the brown sugar could have been cut.

Nutrition

Calories: 404kcal | Carbohydrates: 31g | Protein: 26g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 81mg | Sodium: 1666mg | Potassium: 967mg | Fiber: 5g | Sugar: 9g | Vitamin A: 12950IU | Vitamin C: 29.7mg | Calcium: 80mg | Iron: 5.4mg

Zuppa Toscana

Zuppa Toscana

“The sausage was so yummy” – Hannah, 2017

Dinner Rolls

Dinner Rolls

In the spirit of Throwed Rolls from Lamberts

Creamy Fruity Stuffed French Toast Hearts

Creamy Fruity Stuffed French Toast Hearts

 

Creamy Fruity Stuffed French Toast Hearts

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 533kcal

Ingredients

  • 6 large egg beaten
  • 1 cup milk
  • 4 drops vanilla extract
  • 2/3 cup cream cheese softened
  • 2/3 cup strawberry preserves or raspberry
  • 2 cup Maple syrup
  • 16 slices white bread
  • 4 tablespoons butter

Instructions

  • In a wide, shallow bowl, whisk together the eggs, milk and vanilla and set near the stove. In a small bowl, mix together the cream cheese and preserves; set aside.
  • Ask a GH (grown-up helper) to warm the syrup in a small saucepan over low heat or in the microwave on high for 1 minute.
  • Spread the cream cheese mixture evenly over 4 bread slices. Top with the remaining 4 bread slices to make 4 sammies. Cut each sammy using a 4-inch heart-shaped cookie cutter. Snack on the crusts.
  • Have your GH melt the butter in a large nonstick skillet over medium heat. Dip the hearts in the egg mixture and, with the help of your GH, cook in the skillet, turning once with a spatula, until golden brown, about 3 minutes on each side. Serve the hearts with the warm syrup.

Notes

https://www.rachaelraymag.com/recipe/creamy--fruity-stuffed-french-toast-hearts

Nutrition

Calories: 533kcal | Carbohydrates: 80g | Protein: 11g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 199mg | Sodium: 471mg | Potassium: 294mg | Fiber: 1g | Sugar: 51g | Vitamin A: 700IU | Vitamin C: 0.1mg | Calcium: 180mg | Iron: 3.2mg

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls

A Christmas tradition in the Watt household!

Blueberry Oat Muffins

Blueberry Oat Muffins

Blueberry Oat Muffins

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 226kcal

Ingredients

  • 1/2 cup quick cooking oats
  • 1/2 cup orange juice
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup vegetable oil
  • 1 egg beaten
  • 1 cup blueberries
  • 2 teaspoons sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and orange juice together. Set aside.
  • In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups.
  • Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.
  • Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Notes

http://allrecipes.com/recipe/33155/blueberry-oat-muffins/

Nutrition

Calories: 226kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 114mg | Potassium: 53mg | Fiber: 2g | Sugar: 11g | Vitamin A: 50IU | Vitamin C: 9.1mg | Calcium: 10mg | Iron: 1.3mg

Homemade Buttermilk Pancakes

Homemade Buttermilk Pancakes

Homemade Buttermilk Pancakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 32 pancakes
Calories 157kcal

Ingredients

  • 4 cups all-purpose flour sifted
  • 4 teaspoons baking powder
  • 2 teaspoon salt
  • 2 teaspoon baking soda
  • 4 tablespoons sugar
  • 4 egg
  • 2 cup buttermilk warm
  • 2 cup whole milk warm
  • 1/2 cup butter melted
  • 2 teaspoon vanilla extract

Instructions

  • In a large bowl sift together flour, baking powder, salt,baking soda and sugar. Set aside.
  • In a medium bowl beat eggs until fluffy and uniform in color.
  • Whisk in buttermilk and whole milk.
  • Stir in melted butter and vanilla extract.
  • Make a well in the center of the dry ingredients.
  • Pour the wet mixture into the well.
  • Gently add the dry ingredients into the well and stir until flour is incorporated. (Be very careful here and do not over stir. Batter should be lumpy.)
  • Heat a nonstick griddle to 350 F. (This is the standard tempt. but griddles seem to heat differently. I have to heat mine to 300 F. It may be best to do a test pancake first to test out what is the best temp for your griddle)
  • Place ⅓ cup worth of pancake batter onto the hot griddle. (I spread the batter out a little as I'm pouring it on since the batter is thick if it has sat for a while.)
  • Cook pancakes until bubbles break on the surface and then flip them over and cook the other side until golden. (see note)
  • Spread melted butter on top of each pancake and place in a stack.
  • Serve hot with syrup and whipped butter.

Notes

http://divascancook.com/homemade-buttermilk-pancakes-recipe-fluffy/
If your pancakes are pale on the underside yet bubbles are breaking on the surface then your heat is too low.
If your pancakes are golden or brown on the underside before bubbles begin to break on the surface then your heat is too high.

Nutrition

Calories: 157kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 230mg | Potassium: 71mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Calcium: 40mg | Iron: 1.3mg

Slow Cooker Red Bean, Sausage and Rice Soup

Slow Cooker Red Bean, Sausage and Rice Soup

Slow Cooker Red Bean, Sausage and Rice Soup

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings
Calories 172kcal

Ingredients

  • 1 clove garlic minced
  • 1 red onion chopped,
  • 1 rib celery chopped
  • 1 green bell pepper chopped
  • 15 oz canned kidney beans dark-variety, rinsed and drained
  • 14 1/2 oz canned diced tomatoes undrained
  • 9 oz cooked chicken sausage andouille-style, cut into bite-size pieces
  • 1/4 tsp thyme
  • 1/4 tsp black pepper
  • 6 cup fat free chicken broth
  • 1 cup white rice uncooked

Instructions

  • Place garlic, onion, celery, bell pepper, beans, tomatoes with their juices and sausage in a 5-quart slow cooker. Add thyme and pepper; stir well.
  • Pour in broth and rice; stir again. Cover slow cooker and set on high power; cook for 4 hours. Yields about 1 1/2 cups per serving.

Notes

https://www.weightwatchers.com/us/recipe/slow-cooker-red-bean-sausage-and-rice-soup-1/5626a60942366570049968e4

Nutrition

Calories: 172kcal | Carbohydrates: 22g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 1047mg | Potassium: 351mg | Fiber: 5g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 28.9mg | Calcium: 50mg | Iron: 2.2mg

Cornbread Stuffing

Cornbread Stuffing

World's Best Cornbread Stuffing

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 10 servings
Calories 316kcal

Ingredients

  • 2 hot Italian sausage
  • 2 tablespoons extra-virgin olive oil
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 1 cup onion chopped
  • kosher salt
  • black pepper
  • 1/2 leaves sage fresh, chopped
  • 4 large corn muffins
  • 3 large egg
  • 1/2 cup chicken stock plus more if needed
  • cooking spray

Instructions

  • Heat the oven to 350 degrees F.
  • Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
  • Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
  • Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.

Notes

http://www.foodnetwork.com/recipes/worlds-best-cornbread-stuffing-recipe-1946414

Nutrition

Calories: 316kcal | Carbohydrates: 34g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 100mg | Sodium: 583mg | Potassium: 241mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4300IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2.2mg

Quick Veggie Stir-Fry

Quick Veggie Stir-Fry

Quick Veggie Stir-Fry

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 123kcal

Ingredients

  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons lemon juice
  • 1 lemon zested
  • 3 tablespoons vegetable oil
  • 1 head broccoli cut into florets, stalks peeled and sliced
  • 1 bag coleslaw mix 16-ounce, recommended: Dole Classic Coleslaw Mix
  • 1 can baby corn drained, 15-ounce

Instructions

  • In a small bowl, whisk together the broth, soy sauce, sugar, lemon juice and zest, and set aside.
  • In a large nonstick saute pan or a wok, heat the oil over high heat. When the oil begins to swirl add the broccoli florets and stalks. Saute while rapidly tossing and stirring.
  • When the broccoli brightens, add the coleslaw mix and baby corn; toss to wilt the mix.
  • Once tender, pour in the sauce. Stir to coat and transfer the mixture to a serving bowl. Serve warm.

Notes

http://www.foodnetwork.com/recipes/sunny-anderson/quick-veggie-stir-fry-recipe-1921976

Nutrition

Calories: 123kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 223mg | Potassium: 236mg | Fiber: 2g | Sugar: 5g | Vitamin A: 550IU | Vitamin C: 80.9mg | Calcium: 30mg | Iron: 0.7mg

Whipped Sweet Potatoes and Bananas with Honey

Whipped Sweet Potatoes and Bananas with Honey

Whipped Sweet Potatoes and Bananas with Honey

Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 12 servings
Calories 539kcal

Ingredients

  • 5 sweet potatoes
  • 4 bananas unpeeled
  • 2 sticks unsalted butter at room temperature
  • 1/4 cup honey
  • Kosher salt
  • 3/4 cup packed dark brown sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 cups pecans roughly chopped

Instructions

  • Preheat the oven to 375 degrees F. Prick the sweet potatoes all over with a fork, put in a roasting pan and roast 30 minutes. Toss the bananas into the pan and continue roasting until the bananas and potatoes are very soft, 10 to 15 more minutes. Remove from the oven but don't turn off the oven.
  • When the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl. Peel the bananas and add them to the bowl along with 1 stick butter and the honey. Season with salt and beat vigorously with a wooden spoon until everything is well combined and the mixture is fluffy. Spoon into a shallow 2-quart baking dish; smooth the top.
  • Use your fingers to rub the remaining stick of butter, the brown sugar, flour and pecans in a bowl until the mixture is combined. Sprinkle over the sweet potatoes and return to the oven until the topping is golden brown, about 20 minutes.

Notes

http://www.foodnetwork.com/recipes/tyler-florence/whipped-sweet-potatoes-and-bananas-with-honey-3361912

Nutrition

Calories: 539kcal | Carbohydrates: 53g | Protein: 5g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Cholesterol: 41mg | Sodium: 81mg | Potassium: 575mg | Fiber: 6g | Sugar: 27g | Vitamin A: 10650IU | Vitamin C: 7.4mg | Calcium: 60mg | Iron: 1.8mg

Cornbread

Cornbread

Cornbread

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 291kcal

Ingredients

  • 4 strips thick-cut bacon chopped
  • 2 cups stone-ground cornmeal white or yellow
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons kosher salt
  • 4 large egg
  • 2 cups milk
  • 2 tablespoons chives finely chopped

Instructions

  • Heat the oven to 375 degrees F.
  • Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp. Do not let it burn. Remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the bacon bits, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Notes

http://www.foodnetwork.com/recipes/tyler-florence/cornbread-recipe-1945846

Nutrition

Calories: 291kcal | Carbohydrates: 52g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 111mg | Sodium: 901mg | Potassium: 263mg | Fiber: 3g | Sugar: 7g | Vitamin A: 500IU | Vitamin C: 3.3mg | Calcium: 90mg | Iron: 2.5mg

Sausage and Pepper Pasta

Sausage and Pepper Pasta

Sausage and Pepper Pasta

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 217kcal

Ingredients

  • 1 box pasta Cellentani, Fusilli or Penne
  • 1 lb turkey Italian sausage
  • 3 oz fresh spinach
  • 14.5 oz chicken broth
  • 1 jar sweet roasted red peppers diced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp pepper
  • Parmesan cheese for topping

Instructions

  • Cool the pasta al dente, according to package directions.
  • Meanwhile, crumble the sausage into a large non-stick skillet and cook, breaking pieces apart as you go. When sausage is no longer pink, add in red peppers, chicken broth, and all the spices. Continue cooking over medium heat. At this point the pasta should be nearly cooked. Add in spinach and put a lid on the pan to wilt the spinach. Stir to incorporate.
  • When pasta is done, drain it and add it into the skillet as well. At this point, the pasta is technically done, however the leftover sausage juice and broth make for a rather runny “sauce” so I like to turn the heat down to simmer and let it continue to cook for another 10-15 minutes, stirring it occasionally. Remove from heat and take the lid off. Stir just before serving and sprinkle Parmesan cheese on top, if you’d like.

Notes

https://butterwithasideofbread.com/sausage-pepper-pasta-weight-watchers/

Nutrition

Calories: 217kcal | Carbohydrates: 19g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 61mg | Sodium: 860mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 850IU | Vitamin C: 23.9mg | Calcium: 60mg | Iron: 2.2mg

Fennel-Crusted Pork Loin With Roasted Potatoes and Pears

Fennel-Crusted Pork Loin With Roasted Potatoes and Pears

Fennel-Crusted Pork Loin With Roasted Potatoes and Pears

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 616kcal

Ingredients

  • 1 tablespoon fennel seeds
  • 2 cloves garlic minced
  • 4 tablespoons olive oil
  • 2 pounds boneless pork loin
  • 2 red onion quartered
  • 1 pound small white potatoes quartered
  • 3 firm pears cored and quartered, such as Bartlett
  • kosher salt
  • black pepper

Instructions

  • Heat oven to 400° F.
  • Using the bottom of a heavy pan, crush the fennel seeds. In a small bowl, mix the seeds, the garlic, 2 tablespoons of the oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub the mixture over the pork, then place the pork in a large roasting pan.
  • In a bowl, mix the onions, potatoes, pears, 1 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil. Scatter around the pork and roast until cooked through, about 70 minutes (internal temperature 160° F). Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. Serve with the roasted fruit and vegetables.

Notes

https://www.realsimple.com/food-recipes/browse-all-recipes/fennel-crusted-pork-loin-roasted-potatoes-pears

Nutrition

Calories: 616kcal | Carbohydrates: 38g | Protein: 49g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 101mg | Sodium: 1126mg | Potassium: 313mg | Fiber: 8g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 25.6mg | Calcium: 100mg | Iron: 4.7mg

Chicken Piccata 2

Chicken Piccata 2

Chicken Piccata 2

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 535kcal

Ingredients

  • 2-4 pound boneless skinless chicken breast halved, or 4-8 chicken cutlets
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • Pinch ground black pepper
  • 3 Tbsp Parmesan cheese Grated
  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • 1/2 cup chicken stock or dry white wine such as a Sauvignon Blanc
  • 2 Tbsp lemon juice
  • 1/4 cup brined capers
  • 2 Tbsp parsley chopped

Instructions

  • Prepare chicken cutlets, pound them thin: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.
  • If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
  • Dredge cutlets in seasoned flour with Parmesan: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
  • Brown cutlets in butter and oil: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.
  • Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
  • Add stock or wine, lemon juice, capers, reduce by half, stir in butter: Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.
  • Whisk in the remaining 2 tablespoons of butter.
  • Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

Notes

http://www.simplyrecipes.com/recipes/chicken_piccata/

Nutrition

Calories: 535kcal | Carbohydrates: 14g | Protein: 50g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 186mg | Sodium: 1288mg | Potassium: 51mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 550IU | Vitamin C: 9.1mg | Calcium: 50mg | Iron: 2mg

Slow Cooker Chipotle Pork with Pineapple Coleslaw

Slow Cooker Chipotle Pork with Pineapple Coleslaw

Slow Cooker Chipotle Pork with Pineapple Coleslaw

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 servings
Calories 862kcal

Ingredients

Pork

  • 4 lbs pork roast
  • 1 tablespoon black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon chipotle chile powder
  • 1/4 cup balsamic vinegar
  • 2 cups reduced-sodium chicken broth or beef
  • 1 teaspoon liquid smoke

Pineapple coleslaw

  • 4 cups coleslaw (approximately ½ head green cabbage, ½ head red cabbage, 2 carrots – all shredded)
  • 1/2 cup mayonnaise
  • 1 1/2 tablespoon apple cider vinegar
  • 2 cups fresh pineapple
  • salt and pepper to taste

Optional toppings

  • avocado sliced
  • cilantro
  • BBQ sauce

Instructions

Pork

  • Combine the spices for the pork in a small bowl.
  • Rub the entire pork with the spices.
  • Place in the slow cooker.
  • Add in the stock, balsamic, and liquid smoke.
  • Give it a stir, cover the crockpot and cook on low for 8 hours.
  • When it's finished cooking, take the pork out of the slow cooker and shred it. Feel free to add in ¼ – ½ cup of some of the slow cooker juice if you like a juicier shredded pork.
  • Serve with the pineapple coleslaw and any optional toppings. Enjoy!

Pineapple coleslaw:

  • Combine all ingredients in a bowl and stir.

Notes

http://www.primallyinspired.com/slow-cooker-chipotle-pork-with-pineapple-coleslaw/

Nutrition

Calories: 862kcal | Carbohydrates: 35g | Protein: 90g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Cholesterol: 264mg | Sodium: 1958mg | Potassium: 1685mg | Fiber: 4g | Sugar: 8g | Vitamin A: 850IU | Vitamin C: 114.7mg | Calcium: 110mg | Iron: 5.9mg

Taco Seasoning

Taco Seasoning

Taco Seasoning

Prep Time 5 minutes
Total Time 5 minutes
Calories 25kcal

Ingredients

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Instructions

  • In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Notes

http://allrecipes.com/recipe/46653/taco-seasoning-i/

Nutrition

Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 516mg | Potassium: 113mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1450IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1.1mg

Skinny Orange Chicken

Skinny Orange Chicken

Skinny Orange Chicken

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 297kcal

Ingredients

ORANGE CHICKEN INGREDIENTS:

  • 2 lb boneless skinless chicken breast cut into bite-sized pieces
  • salt
  • pepper
  • 2 tbsp olive oil
  • orange chicken sauce ingredients below
  • green onion thinly-sliced
  • toasted sesame seeds
  • orange zest

ORANGE CHICKEN SAUCE INGREDIENTS:

  • 3 cloves garlic minced
  • 1/2 cup orange juice
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 3 tbsp cornstarch
  • 1/2 tsp ground ginger
  • 1/2 tsp white pepper
  • 1 orange zest
  • pinch crushed red pepper

Instructions

Orange Chicken

  • Season chicken generously with salt and pepper.
  • Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
  • Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame seeds and additional orange zest.

Sauce

  • Whisk all ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4 tablespoons of honey.

Nutrition

Calories: 297kcal | Carbohydrates: 25g | Protein: 33g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 101mg | Sodium: 1825mg | Potassium: 119mg | Fiber: 1g | Sugar: 18g | Vitamin A: 100IU | Vitamin C: 16.5mg | Calcium: 20mg | Iron: 1.3mg

Roast Turkey

Roast Turkey

Good Eats Roast Turkey

Prep Time 15 minutes
Cook Time 2 hours
Total Time 9 hours 15 minutes
Servings 12 servings
Calories 765kcal

Ingredients

  • 1 frozen young turkey 14 to 16 pound

For the brine:

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons candied ginger chopped
  • 1 gallon water heavily iced

For the aromatics:

  • 1 red apple sliced
  • 1/2 onion sliced
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • Canola oil

Instructions

Prep Work

  • 2 to 3 days before roasting:
  • Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
  • Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

  • Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Day of

  • Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
  • Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
  • Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
  • Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Notes

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271

Nutrition

Calories: 765kcal | Carbohydrates: 16g | Protein: 106g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Cholesterol: 275mg | Sodium: 8467mg | Potassium: 1175mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 650IU | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 6.7mg

Pasta with Roasted Red Pepper Sauce

Pasta with Roasted Red Pepper Sauce

Make sure to use 3 red bells 1/2 lb pasta (not 1)

Puckett’s Piggy Mac

Puckett’s Piggy Mac

Puckett's Piggy Mac

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 servings
Calories 336kcal

Ingredients

Mac and Cheese

  • 1 lb elbow noodles
  • 1 lb American cheese shredded
  • 3 cup whole milk
  • 4 tbsp butter
  • 3/4 tbsp salt
  • 1/2 tbsp white pepper
  • 1/4 tbsp cajun spice
  • 1/4 tbsp granulated garlic
  • 1/4 cup asiago cheese
  • 1/4 cup cheddar cheese shredded

Piggy Mac

  • 1 iron skillet
  • 6 oz pulled pork BBQ
  • 1 oz BBQ sauce
  • 8 oz Macaroni & Cheese Prepared see recipe
  • 1/8 cup gouda cheese shredded
  • 2 tbsp Panko or Italian Bread Crumbs
  • green onion for garnish

Instructions

Mac and Cheese

  • Cook elbow noodles to directions and drain.
  • In a saucepan, bring your milk to a simmer.
  • Add the butter to the milk and then slowly add the American cheese, whisking as you add it to allow to melt.
  • Once the cheese is melted, add your dry spices and whisk.
  • You can now pour the mixture over the drained, prepared noodles.
  • Fold in the Asiago cheese and shredded Cheddar cheese at this time.

Piggy Mac

  • Place the prepared pulled pork into a small iron skillet or casserole dish.
  • Drizzle Puckett’s BBQ sauce over the pulled pork.
  • Place the prepared mac ‘n’ cheese on top of the pulled pork.
  • Sprinkle the shredded Gouda cheese on top of the mac ‘n’ cheese.
  • Cover with bread crumb mixture.
  • Place in a 350 degree oven for 5-7 minutes until the top is brown and the macaroni is bubbly. Remove from oven, garnish with green onion and serve.

Notes

http://notjustpaperandpaint.com/2015/08/22/piggy-mac-by-pucketts-grocery-restaurant/

Nutrition

Calories: 336kcal | Carbohydrates: 19g | Protein: 17g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 77mg | Sodium: 1301mg | Potassium: 290mg | Fiber: 1g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 2.5mg | Calcium: 390mg | Iron: 1.3mg

Balsamic Chicken with Mushrooms

Balsamic Chicken with Mushrooms

Balsamic Chicken with Mushrooms

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 174kcal

Ingredients

  • 2 tsp vegetable oil
  • 3 Tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 medium clove garlic crushed
  • 1 pound boneless skinless chicken breast four 4-oz pieces
  • 2 cup mushrooms small
  • 1/3 cup chicken broth
  • 1/4 tsp thyme crumbled

Instructions

  • In a nonstick skillet, heat 1 teaspoon of oil.
  • In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
  • Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
  • Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
  • Serve chicken topped with mushrooms.

Notes

https://www.weightwatchers.com/us/recipe/balsamic-chicken-mushrooms-1/5626a5d042366570049944a2

Nutrition

Calories: 174kcal | Carbohydrates: 7g | Protein: 28g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 76mg | Sodium: 351mg | Potassium: 14mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 2.5mg | Iron: 0.9mg

Kicked-Up Jambalaya

Kicked-Up Jambalaya

Kicked-Up Jambalaya

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 505kcal

Ingredients

  • 1/4 cup olive oil
  • 1 pound shrimp medium, peeled and deveined
  • Creole seasoning recipe follows
  • 1 chicken cut into 8 pieces
  • 1 1/2 pounds andouille sausage cut into 1/2-inch cubes
  • 2 cups onion chopped
  • 1 cup celery chopped
  • 1 cup green bell pepper chopped
  • 2 tablespoons minced garlic
  • 3 bay leaves
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 tablespoons thyme fresh, chopped
  • 1 cup tomatoes chopped
  • 6 cups water
  • 2 cups white rice
  • salt and pepper
  • 1 cup green onion chopped
  • 1/2 cup parsley chopped

Instructions

  • In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat.
  • Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later.
  • Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside.
  • Add sausage and cook until browned.
  • Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes.
  • Add tomatoes and water and return chicken pieces to pot.
  • Season with salt and pepper and simmer, covered, for 20 minutes.
  • Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes.
  • Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes.
  • Remove from heat and let sit 10 minutes before serving.

Notes

http://www.foodnetwork.com/recipes/kicked-up-jambalaya-3644755

Nutrition

Calories: 505kcal | Carbohydrates: 35g | Protein: 38g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.005g | Cholesterol: 199mg | Sodium: 1865mg | Potassium: 615mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2500IU | Vitamin C: 95.7mg | Calcium: 140mg | Iron: 6.1mg

Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Tortilla Soup

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 servings
Calories 261kcal

Ingredients

Soup

  • 2 boneless skinless chicken breast whole
  • 1 Tablespoon olive oil
  • 1-1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 Tablespoon olive oil
  • 1 cup onion Diced
  • 1/4 cup green bell pepper Diced
  • 1/4 cup red bell pepper
  • 3 cloves garlic Minced
  • 10 oz Rotel Tomatoes And Green Chilies
  • 32 ounces reduced-sodium chicken broth
  • 3 Tablespoons tomato paste
  • 4 cups Water Hot
  • 2 x 15oz cans Black Beans Drained
  • 3 Tablespoons cornmeal Or Masa
  • 5 Corn Tortillas Cut Into Uniform Strips Around 2 To 3 Inches

Garnishes

  • sour cream
  • avocado Diced
  • red onion Diced
  • salsa
  • Monterey Jack Cheese Grated
  • cilantro

Instructions

  • Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
  • Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
  • Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
  • Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
  • Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
  • Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Notes

http://thepioneerwoman.com/cooking/chicken-tortilla-soup/

Nutrition

Calories: 261kcal | Carbohydrates: 38g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 934mg | Potassium: 611mg | Fiber: 11g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 48.7mg | Calcium: 100mg | Iron: 4mg

Potato Soup

Potato Soup

“It’s so creamy and yummy” – Hannah, 2017

Debt Snowball Cupcakes

Debt Snowball Cupcakes

Debt Snowball Cupcakes

Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 24 cupcakes
Calories 309kcal

Ingredients

Cupcakes

  • 2 1/2 cups cake flour no substitutions
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 sticks unsalted butter softened at room temperature
  • 2 cups sugar
  • 5 large egg room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 2/3 cup buttermilk
  • cupcake liners Silver

Icing

  • 1 1/2 cups sugar
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/3 cup water
  • 2 large egg white room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 bag sweetened coconut flakes Martha prefers Baker’s brand

Instructions

Cupcakes

  • Preheat oven to 350 degrees. Line two standard 12-cup muffin tins with silver cupcake liners.
  • Whisk together flour, baking powder, baking soda and salt in large bowl; set aside.
  • Using a mixer, cream butter and sugar together for approximately four minutes until light and fluffy. Add eggs one at a time until just combined. Add vanilla and coconut extract. Alternate adding buttermilk and dry ingredients, being careful not to overmix.
  • Fill cupcake liners 2/3 full with batter. Bake for 15 to 18 minutes or until golden brown and toothpick comes out clean. Let cupcakes cool in pan for a couple of minutes, then move to wire rack to cool completely.

Icing

  • Separate egg whites and discard yolks. Bring egg whites to room temperature. Place sugar, cream of tartar, salt, water and egg whites in the top of a double boiler on countertop. Beat with a handheld electric mixer for one minute. Place top pan with egg white mixture over bottom of your double boiler filled with boiling water on stovetop. Make sure that boiling water does not touch the bottom of your top pan. (If this happens, it could cause your frosting to become grainy.) Beat icing constantly on high speed with electric mixer for seven minutes. Stiff peaks will form. Beat in vanilla.
  • Generously top cooled cupcakes with soft peaks of icing. Sprinkle each cupcake generously with coconut flakes to form your snowballs.

Notes

https://www.daveramsey.com/blog/marthas-recipe-debt-snowball-cupcakes

Nutrition

Calories: 309kcal | Carbohydrates: 49g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 70mg | Sodium: 145mg | Potassium: 33mg | Fiber: 0.04g | Sugar: 30g | Vitamin A: 350IU | Calcium: 20mg | Iron: 1.4mg

Mint Oreo Truffles

Mint Oreo Truffles

Mint Oreo Truffles

Prep Time 1 hour
Total Time 1 hour 10 minutes
Servings 30 truffles
Calories 151kcal

Ingredients

  • 1 package Mint Creme Oreos 15.25 oz
  • 8 ounces cream cheese softened to room temperature, 224g
  • 12 ounces semisweet chocolate

Instructions

  • Process the Oreos (the entire cookies, filling and cookie) in a food processor or blender. Pulse until crumbs are formed.
  • Using a hand-held or stand mixer fitted with a paddle attachment, beat the Oreo crumbs with the cream cheese until combined. The mixture will be thick and sticky. You may do this step by hand, but I find using a mixer is much easier.
  • Using your hands, roll into 30-35 balls. Place balls on two large plates, a parchment paper lined baking sheet, or a silicone mat-lined baking sheet. Freeze the truffles for about 30 minutes. (Freezing the balls is the most important step of this recipe. If they are not cold and solid, the melted chocolate will not coat the balls properly.)
  • Coarsely chop the chocolate and melt according to package directions. Working with 1 truffle at a time, coat in chocolate. Here's how I coat truffles: drop the truffle in the middle of the melted chocolate. Swirl the chocolate all around it with a fork. Pick up the truffle with a fork - do not pierce it, simply pick it up on top of the fork's prongs. Tap the fork on the edge of the bowl to allow the excess chocolate to drip off. Place on a lined baking sheet. Top with sprinkles while the chocolate is still wet or drizzle with the melted green candy melts, if using.
  • Refrigerate truffles for at least 10 minutes so the chocolate sets. Truffles must always be chilled and will stay fresh for up to 5 days in the refrigerator.
  • Make ahead tip: For longer storage, freeze the finished truffles up to 2-3 months. Thaw in the refrigerator before serving.

Notes

https://sallysbakingaddiction.com/2014/03/05/mint-oreo-truffles/

Nutrition

Calories: 151kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 83mg | Potassium: 70mg | Fiber: 1g | Sugar: 13g | Vitamin A: 100IU | Calcium: 10mg | Iron: 1.1mg

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

“I like pumpkin and chocolate chip cookies” – Silas, 2017

Chocolate Zucchini Bread

Chocolate Zucchini Bread

Makes 2 loaves

Mom’s Zucchini Bread

Mom’s Zucchini Bread

Mom's Zucchini Bread

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 696kcal

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 3 egg
  • 1 cup vegetable oil
  • 2 1/4 cups sugar
  • 3 teaspoons vanilla extract
  • 2 cups zucchini grated
  • 1 cup walnuts chopped

Instructions

  • Grease and flour two 8 x 4 inch pans. Preheat oven to 325F
  • Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  • Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  • Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition

Calories: 696kcal | Carbohydrates: 80g | Protein: 10g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 10g | Cholesterol: 64mg | Sodium: 353mg | Potassium: 292mg | Fiber: 4g | Sugar: 47g | Vitamin A: 150IU | Vitamin C: 11.6mg | Calcium: 50mg | Iron: 2.9mg

Puffy Chocolate Chip Cookies

Puffy Chocolate Chip Cookies

The Puffy Chocolate Chip Cookies

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 30 cookies
Calories 263kcal

Ingredients

  • 1 cup butter-flavored shortening
  • 3/4 cup sugar
  • 1 cup brown sugar
  • 2 1/4 cups cake flour
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 2 egg
  • 1 1/2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips

Instructions

  • Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.
  • Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
  • With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.

Notes

http://www.foodnetwork.com/recipes/alton-brown/the-puffy-recipe-2013004

Nutrition

Calories: 263kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 73mg | Potassium: 32mg | Fiber: 1g | Sugar: 21g | Vitamin A: 15IU | Calcium: 10mg | Iron: 2.3mg

Cocoa Brownies

Cocoa Brownies

Cocoa Brownies

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 brownies
Calories 302kcal

Ingredients

  • butter softened, for greasing the pan
  • all-purpose flour for dusting the buttered pan
  • 4 large egg
  • 1 cup sugar sifted
  • 1 cup brown sugar sifted
  • 8 oz butter softened
  • 1 1/4 cups cocoa powder sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour sifted
  • 1/2 teaspoon kosher salt

Instructions

  • Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
  • In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy
  • and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
  • Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.
  • Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean.

Notes

http://www.foodnetwork.com/recipes/alton-brown/cocoa-brownies-recipe-2085484

Nutrition

Calories: 302kcal | Carbohydrates: 43g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 86mg | Sodium: 90mg | Potassium: 364mg | Fiber: 6g | Sugar: 27g | Vitamin A: 450IU | Calcium: 50mg | Iron: 3.2mg