Nov 26, 2013

Thanksgiving Dressing


15 slices     toast
3                eggs
1 cup         celery, diced
1 cup         carrots, finely chopped
1/2 cup      diced onion
4 Tbs         melted butter
2 1/2 cup   chicken and broth
2 cup          milk
2 tsp           salt
1/2 tsp        pepper
2 tsp           parsley

Break toast into pieces and put into a buttered baking dish. Mix all the remaining ingredients and pour over the toast pieces. Bake at 275 degrees for 2 1/2 hours. Serves 10-15 people.

Oct 29, 2013

Crockpot Chicken Tacos

This is an amazing recipe I found on pinterest. It's a great quick meal to throw together in the morning and by evening you have a delicious healthy filling for tacos :)

CrockPot Chicken Tacos

4          chicken breasts
1 can    Rotel
1 can    seasoned black beans, drained
1 can    whole kernel corn, drained
1 pkg    taco seasoning

Place chicken breasts (can be frozen or thawed) in the crockpot. Sprinkle chicken with half of taco seasoning packet. Top with corn, black beans, and rotel.  Sprinkle with remaining taco seasoning. Mix slightly and cook on low 8-10 hours. Remove chicken and shred with fork. Return to pot and stir. Serve in your favorite taco shell with cheese, sour cream, and salsa. Enjoy
Makes 8 servings. Per serving: 173 calories, 25g carbs, 2g fat, 17g protein, 3g sugar, 28g chol

Feb 25, 2013

Fruit Pizza

  Fruit Pizza

1 pkg       sugar cookie dough
 8 oz.       cream cheese, softened
 ¼ cup     powdered sugar
 8 oz.       whipped cream, thawed
 2 to 3      kiwi, peeled and sliced
 1 to 2      firm bananas, sliced
 1 can       mandarin oranges, drained
 ½ cup      red grape halves
 ¼ cup      sugar
 ¼ cup      orange juice
 2 Tbs       water
 1 Tbs       lemon juice
 1 ½ tsp    cornstarch
 pinch        salt

 Pat cookie dough into an ungreased 14 inch pizza pan. Bake at 375 degrees for 10-12 minutes or until browned; cool. In a mixing bowl, beat the cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread over crust. Arrange the fruit on top. In a saucepan, bring sugar, orange juice, water, lemon juice, cornstarch and salt to a boil, stirring constantly for 2 minutes or until thickened. Cool; brush over fruit. Chill. Store in refrigerator.
 Yields 20 servings. Per Serving: 183 calories, 27g carbs, 7g fat, 2g protein, 18g sugar, 8g cholesterol