Monday, July 7, 2008

Fiesta Chicken Enchiladas

(this is a Kraft recipe)
Prep Time: 15 min.
Total Time: 35 min.

1 small onion, chopped
1 clove garlic, minced
4 cooked small chicken breasts, shredded
1 cup salsa, divided
4 oz. (1/2 of 8-oz pkg) cream cheese, cubed
1 tbsp. chopped cilantro
1 tsp. ground cumin
1 cup Kraft shredded cheddar and monterey jack cheese, divided
8 flour tortillas

Preheat oven to 350 degrees F. Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup of salsa, the cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of teh shredded cheese, mix well.

Spoon about 1/3 of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9 inch baking dish sprayed with cooking oil; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.

Bake 15 to 20 minutes or until heated through. Makes 4 servings, 2 enchiladas each.

Cheddar Mac & Ham Casserole

Cheddar Mac & Ham Casserole

Prep Time: 15 min.
Total Time: 30 min.

1 package (14 oz) Kraft Deluxe Macaroni & Cheese Dinner
1 cup frozen peas, thawed, drained
1 cup chopped Oscar Mayer Smoked ham
1/2 cup milk
1/2 cup Kraft Shredded Mild cheddar cheese


Preheat oven to 400 degrees. Prepare Mac Dinner as directed on the package. Add peas, ham and milk, mix well. Spoon into 9inch square baking dish; sprinkle with cheddar cheese. Bake 15 minutes or until heate4d through. Makes 4 servings.

Sunday, March 16, 2008

Chili-Corn Bread Pie

This is another Weight Watchers recipe from their "5 Ingredient 15 Minute" Cook Book. Again, once I try it I will post a pic and my opinion! Enjoy!

Points Value per serving: 5
Yield: 6 servings

Cooking Spray
1 onion, chopped
1 (15-oz) can low-fat chili beef soup
1 (11-oz) can Mexican-style corn, drained
1 cup (4-oz) preshredded reduced-fat Mexican blend or Cheddar cheese
1 (6-oz) package buttermilk corn bread mix
2/3 cup water

1. Preheat overn to 450 degrees.
2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, and saute until tender.
3. Add soup and corn to skillet, stirring well; spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle cheese over soup mixture.
4. Combine corn bread mix and water, stirring just until smooth. Pour batter over mixture in baking dish; bake at 450 degrees for 18 minutes or until golden.

Creamed Chicken and Biscuits

This is a recipe from the Weight Watchers Cookbook, "Just Like Home". I haven't tried it out yet but I promise to update (and post a pic) after I do!

Points per serving: 8
Yield: 4 servings

1 (6-oz) can refrigerated buttermilk biscuits (5 biscuits, such as Hungry Jack)
2 1/2 cups chopped cooked chicken
1/2 cup fat free milk
1/2 teaspoon poultry seasoning
1/4 teaspoon of salt
1 (10 3/4-oz) can condensed reduced-fat, reduced-salt cream of chicken soup, undiluted
1 (10-oz) package frozen mixed vegetables, thawed

1. Bake biscuits according to package directions; set aside, and keep warm.
2. Combine chicken, milk, poultry seasoning, salt, pepper, soup, and vegetables in saucepan. Place over medium heat, and cook 10 minutes or until thoroughly heated, stirring frequently.
3. Split 4 biscuits in half, reserving remaining 1 biscuit for another use. Spoon 1 cup chicken mixture over each split biscuit.

Thursday, February 14, 2008

Sugar Cookies

Mmmm...who doesn't love sugar cookies? This recipe is courtesy of Alton Brown from the Cooking Network. I pulled out my trusty heart-shaped cookie cutter and got to work for Valentine's Day. These cookies were DELISH...and I hate to admit just how many I (we!) ate. Needless to say, Daryl and I don't want to look at another cookie for quite some time. At least not until Easter. ;-)

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Sunday, January 27, 2008

Ham, Spinach and Sun-Dried Tomato Calzones

I got this yummy recipe from I made it yesterday for the first time and it was delicious! A couple of changes I would make in the future though...first of all the recipe says it yields 5 calzones but considering that my ball of dough did not look big enough, and the fact that I wanted a big one, almost the size of what you'd get in the restaurant, I decided to only make two calzones. But next time, now that I know how much filling there is, I'd probably try to roll out at least three or four calzones. ALSO, in my opinion the spinach over-powered the ham and sun-dried tomato taste a little bit, so I will not use as much spinach next time. Oh! And I did not use the fennel seeds either.

I served these with a bowl of sauce on the side, some fresh parmesan to sprinkle on top, and a tall glass of milk. Perfect!

Ham, Spinach, and Sun-Dried Tomato Calzones
Refrigerated pizza dough makes this easy to put together. Spoon warmed bottled marinara sauce over the calzones before serving, or serve sauce on the side.
1 cup part-skim ricotta
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon fennel seed, crushed
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
3 ounces lean ham, chopped
6 oil-packed sun-dried tomato halves, drained and chopped
1 (13.8-ounce) can refrigerated pizza crust dough
Cooking spray
Preheat oven to 450°.
Combine first 9 ingredients.
Divide dough evenly into 5 pieces; pat each dough piece into a 5-inch circle. Spoon about 1/2 cup spinach mixture onto half of each circle, leaving a 1/2-inch border. Fold dough over filling until edges almost meet. Bring bottom edge over top edge; crimp edges of dough with fingers to form a rim. Place calzones on a baking sheet coated with cooking spray. Bake at 450° for 14 minutes or until browned.

Monday, January 21, 2008

Slow Cooker Tex-Mex Chicken

Slow Cooker Tex-Mex Chicken.

I found this crock pot recipe on another blog site and decided it looked/sounded yummy and easy. I gave it a whirl this weekend and served over Rice-A-Roni Whole Grain Spanish rice (recommend it! very tasty rice), and made some corn bread on the side. Daryl and I both really enjoyed the meal!

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix
2 Tbsp. flour
1 each: green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups salsa
1 cup Mexican Style Shredded Four Cheese (I just used regular cheddar)

TOSS chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
STIR just before serving. Top with the shredded cheese. Serve over rice.

Friday, January 18, 2008

Death by Chocolate

Death by Chocolate
(this has been adapted from a recipe off of Allrecipes my favorite site!)

READY IN 8 Hrs 55 Min (this is if you refrigerate it for 8 hours but honestly I've made it before and eaten it immediately after and it was just as good)

Original recipe yield: 12 servings


* 1 (19.8 ounce) package brownie mix (I used a triple fudge chunk flavor)
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1/2 cup water
* 1 (14 ounce) can sweetened condensed milk
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (12 ounce) container frozen whipped topping, thawed
* 1 (1.5 ounce) bar chocolate candy (I used crushed up Heath Bar...yummy!)


1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. (for MY version, I put crushed heath bar in the first layer as well, not just on top of it!). Refrigerate 8 hours before serving.

I plan on making this again tomorrow cuz we are going over a friend's house for dinner. It's a quick and easy desesrt I can throw together in a pinch...and it's a HUGE hit with everyone. I think this time, instead of crushed up heath bar, I might try either butterfinger or Reese's peanut butter cups. I'll let you know how it comes out!

Weight Watchers Chicken Pot Pie

Weight Watchers Chicken Pot Pie*
*with my changes/additions listed through out the recipe


1 ½ lbs. chicken, cooked and cut into cubes
1 package frozen peas, thawed
1 package frozen corn, thawed
2 carrots, peeled and chopped
1 can condensed cream of chicken soup
1 cup low fat sour cream
1 box of Chicken Flavor Stove Top Stuffing
*I also added in some red potatoes, personal preference. Yum!


Boil one and half pounds chicken; when cooked, cut into one inch cubes.

While boiling chicken, defrost one package frozen peas and corn. Also peel and chop two carrots. Boil red potatoes (leaving skin on) until tender.

Mix chicken with one can condensed cream of chicken soup and one cup low fat sour cream. *For future reference, I am going to play around with this amount and possibly add in more soup and/or sour cream...I felt it could have been...mushier...for lack of a good cooking term. Throw in vegetables. Mix. *Also, next time I will add in more seasonings...I only did salt and pepper and I felt it could have used a little more bang.
Put mixture in 13x9 pan.

Prepare Stove Top Stuffing and then put on top of casserole.

Bake at 400 degrees for thirty minutes. Enjoy!

All in all, I felt this was a great base-recipe. Play around with it to suit you and your family's needs. Yummy! (Next time I might try putting a reduced fat Bisquick topping over the top of the casserole as a crust, instead of stuffing. Although the stuffing was darn tasty. LOL)