Food for Thought (and bellies...)

Baked Potato Soup

2010-01-09T05:35:00.000-08:00

I made this yummy soup quite a few years ago and I have NO CLUE why I waited so long to make it again. It tastes so good, like a loaded baked potato. And hubby highly approved, three bowls later (and yes, after three bowls of all that milk, cheese, cream he was having a bit of a belly ache. Moderation, buddy! LOL). We paired this with some really delicious sourdough bread. Perfect!

Note: I didn't have low fat cheese so used full fat version. Also, we only drink 1% milk so we used that instead of 2%.

Prep: 15 minutes Cook: 1 hour, 28 minutes

Ingredients:

4 baking potatoes (or about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 ounces) shredded reduced-fat extrasharp Cheddar cheese, divided.
1 teaspoon salt
1/2 teaspoon pepper
1 cup reduced-fat sour cream
1/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

Directions:
Preheat oven to 400 degrees. Pierce potatoes with a fork (and I wrapped them in foil); bake at 400 degrees for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle into bowls, and sprinkle with cheese, onions and bacon.

Yield: 8 servings (serving size about 1 1/2 cups of soup)

Twice-Baked Sweet Potatoes

2009-11-14T05:16:00.000-08:00

I have always been a huge fan of sweet potatoes. So, needless to say, I am IN LOVE with this recipe (adapted from Kraft Foods)! It was utterly fantastic...so creamy and sweet and delicious.

I made a couple of changes to the basic recipe based on other people's reviews of it, so be sure to look at my additions to ingredients, in italics.

Prep Time: 10 min Total Time: 53 min
Makes: 4 servings (with my changes it can serve up to six)

Ingredients:
2 large sweet potatoes (I used three)
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed (I used a whole block of regular Philadelphia Cream cheese)
2 Tbsp. fat-free milk
3-4 Tbsp. of butter
1 Tbsp. brown sugar (since I wanted it a bit sweeter, I did a total of 3-4 Tbsp.)
1/4 tsp. ground cinnamon (I am a cinnamon lover so I ended up adding about 3 Tbsp.)
1/4 cup chopped PLANTERS Pecans (Unfortunately I forgot to buy the pecans so I didn't use them, but next time I will be sure to put them in. But I will actually mix them into mixture as opposed to just putting on top, like recipe calls for.)

Directions:
HEAT oven to 425ºF.

CUT potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10x1-inch pan. Bake 30 to 35 min. or until tender. (With my oven, it actually took me about 45 minutes to bake potatoes.)

SCOOP out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add Cream Cheese, milk, butter, sugar and cinnamon to potatoes; mash until blended.

FILL shells with potato mixture; top with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.

Pumpkin Bread

2009-11-12T12:33:00.000-08:00

This recipe is adapted from Kraft Foods and is actually called Layered Pumpkin Loaf. But I don't like the sound of that. Heh heh.

So Pumpkin Bread, it is!

Anyway, my variation to the recipe is that I omitted the cream cheese (but only becuz I was out, not becuz I wouldn't have liked it that way!) and I threw in some yummy chocolate chips. Like I told Big D, everything tastes better with chocolate!

Enjoy.

Prep Time: 20 min Total Time: 1 hr 25 min
Makes: 16 servings

Ingredients:
1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. CALUMET Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

Directions:
HEAT oven to 350ºF.
MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat Neufchatel cheese, remaining granulated sugar and remaining egg white with whisk until well blended.

SPOON half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter.

BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.

Stuffed Peppers

2009-01-22T09:08:00.000-08:00

Stuffed Peppers

I don't really follow a recipe...and I don't make Stuffed Peppers all that often so when I DO, the ingredients vary a bit. But I'll share how I made them the other night, becuz they came out SO yummy!

Ingredients:
1 lb. ground beef (or turkey)
jar of pasta sauce
4 peppers (I usually use green, but this time opted for red)
1/2-3/4 of another pepper
1/2 an onion
Shredded cheese (I used both mozzarella AND a cheddar mix for some variety)

Directions:
Chop up the onion and 1/2-3/4 of lone pepper and saute in a frying pan. Add ground beef and brown meat. Season as you wish (I pretty much just used salt and pepper). Sprinkle in some of the shredded cheeses and mix until blended and melted in meat mixture, over low heat.

Add about 1/2 the jar of sauce...enough so that the meat is not dry, but not too much so that it is soupy. Cut off the tops of the peppers and clean out the seeds and membranes inside so they are hollowed out. I set up the four peppers, standing, in a small casserole dish so that they would not fall over in the oven. Fill the stuffing into each pepper. Pour a bit of sauce over the top of each pepper and stuffing mixture.

Bake at 350 degrees for 50 minutes, covered over with tin foil. Remove the foil after 50 minutes, sprinkle cheese over each pepper, and bake for an additional ten minutes or so.

Serve and enjoy!!

P.S. I do not blanch my peppers ahead of time, becuz I like my peppers to have a little bit of crunch to them but if you want them softer, I'd advise boiling the empty peppers for about five minutes before stuffing.

Fiesta Chicken Enchiladas

2008-07-07T07:09:00.000-07:00

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

Ingredients:
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

Directions:
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

2008-07-07T05:33:00.000-07:00

Cheddar Mac & Ham Casserole
(Kraft)

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

Ingredients:
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

Directions:

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.

Chili-Corn Bread Pie

2008-03-16T18:39:00.000-07:00

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

Ingredients:
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

Directions:
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

2008-03-16T18:32:00.000-07:00

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

Ingredients:
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

Directions:
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.

Sugar Cookies

2008-02-14T17:51:00.000-08:00

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 doughSift 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.

Ham, Spinach and Sun-Dried Tomato Calzones

2008-01-27T05:30:00.000-08:00

I got this yummy recipe from Cookinglight.com. 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.
Ingredients
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
Preparation
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.

Slow Cooker Tex-Mex Chicken

2008-01-21T07:44:00.000-08:00

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.

Death by Chocolate

2008-01-18T13:14:00.000-08:00

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

PREP TIME 30 Min
COOK TIME 25 Min
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

INGREDIENTS

* 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!)

DIRECTIONS

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

2008-01-18T13:07:00.000-08:00

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

Ingredients:
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!

Directions:

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)