Chicken Parm casserole

Chicken Parmesan Casserole
Source: adapted from Food.com

Ingredients:
2 lbs raw boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
¼ t crushed red pepper flakes (or more to taste if you want it hot)
¼ cup fresh basil, finely chopped
2 cups marinara/pasta sauce (I used Wegmans Tomato Basil)
1 ½ cups 2% reduced fat shredded mozzarella cheese, divided
2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)

Directions:
1.    Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.
2.    Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce layer, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the remaining cheese.
3.    Bake for 40-45 minutes. Let stand for 5 minutes before serving.

Yields 8 servings. WW P+: 8 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 303 calories, 15 g carbs, 11 g fat, 37 g protein, 1 g fiber
*** I got the recipe rom

Cut-Out Sour Cream Sugar Cookies-YUMMY

Cut-Out Sour Cream Sugar Cookies

By Monica              Servings: 5 dozen

Ingredients

• FOR COOKIE DOUGH:
• 5-1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream, room temperature
• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• FOR FROSTING (makes 1 cup of frosting):
• 2 cups powdered sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla
• 3-4 tablespoons canned evaporated milk
• food coloring (optional)

Directions

MAKE COOKIE DOUGH:
In large bowl, whisk together flour, baking soda, & salt; set aside. In second large bowl, with an electric mixer, cream the sour cream and butter at low speed; add sugar, eggs, and vanilla & mix until combined. (It's okay if it's a little lumpy as long as no butter chunks are visible.) Gradually add the flour mixture to the sour cream mixture, mixing until well combined. Dough will be sticky. (If cookie dough is too thick for your mixture to handle, you can stir it by hand with a wooden spoon.) Divide dough onto two pieces of plastic wrap; flatten dough, wrap tightly, and refrigerate until chilled, 1-2 hours. (Make ahead tip: Dough may be made to this point and refrigerated for up to 3 days or frozen for up to 1 month.)

ROLL, CUT, & BAKE COOKIES:
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside.  Generously flour your counter or work surface to prevent dough from sticking. Rub flour on the rolling pin. Put one of the chilled pieces of dough on top of the floured surface and sprinkle the top of the dough with more flour. Starting at the center, roll the dough out to one edge; return to the center and roll to the opposite edge. Continue rolling until dough is an even 1/4" thick all over, sprinkling with additional flour, if needed, to avoid sticking. Dip cookie cutter in flour and cut out dough shapes. Transfer dough shapes to baking sheets. Continue rolling dough, cutting shapes, and adding to baking sheets until they are filled.  Bake 2 sheets at a time for 8-10 minutes, rotating and switching pans half way through cooking time. Bake them just until they are baked all the way through but haven't started browning on the bottom. If a soft textured cookie is desired, it's very important not to over bake them.  Transfer hot cookies to a baking rack to cool completely. (Make-ahead tip: Cooled, unfrosted cookies may be stacked in a sealed container and stored at room temperature for up to 3 days, or frozen for up to 2 weeks.)

MAKE FROSTING:
Combine powdered sugar, softened butter, vanilla, and half of the evaporated milk in a large bowl. Use an electric mixer to combine ingredients on a low speed until its' a thick paste consistency and all of the lumps are gone. Gradually add remaining milk and continue mixing on medium speed until frosting is a smooth, silky, spreadable consistency. If it's still too thick, add more milk 1/2 teaspoon at a time until it's desired consistency. Mix in food coloring, if desired.

FROST & STORE COOKIES:
Frost each cookie and decorate with sprinkles while frosting is still wet. Leave out to dry for several hours until dry to touch before storing in an airtight container. If stacking frosted cookies, put waxed or parchment paper between layers.

NUTRITIONAL INFORMATION per cookie: 125 calories, 4.5g fat, 70mg sodium, 19.6g carbs, 10.7g sugars, 1.5g protein, 0g fiber; Weight Watchers PointsPlus: 3 

 

Recipe is from:

http://www.theyummylife.com/Sour_Cream_Sugar_Cookies

Crockpot Potato Soup

EASY CROCKPOT POTATO SOUP

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Recipe from:

http://pearls-handcuffs-happyhour.blogspot.com/search?q=potato+soup

chocolate chip cookies- mema

1/2 cup butter
1/2 cup crisco
1 cup brown sugar
1/2 cup regular sugar
2tablespoons light corn syrup
2 teaspoons vanilla
2 eggs
2.5  cups flour
1 teaspoon baking soda
1/2 teaspoon salt

cream butter, crico , sugar and eggs, vanilla and corn syrup
mix flour, bs salt
mix all

add chips

bake 375 8-10 min

Chewy Low Fat Banana Nut Oatmeal Cookies

Chewy Low Fat Banana Nut Oatmeal Cookies
Gina's Weight Watcher Recipes
Servings: 15 • Serving Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts
Calories: 175.8 • Fat: 6.7 g • Protein: 3.5 g • Carb: 28.3 g • Fiber: 1.6 g • Sugar: 14 g

• 1 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2 tbsp unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup unpacked brown sugar
• 1 large egg
• 1/4 cup mashed ripe banana
• 1/2 tsp vanilla extract
• 2 cups quick oats
• 3/4 cup chopped walnuts

Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.

In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.  

Add the egg, followed by the mashed banana and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chopped walnuts.

Drop heaping tablespoonfuls of the dough onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container so you don't eat them all in one sitting!

Makes about 30 cookies.

Splenda Lovers: Substitute all the brown sugar with 1/4 cup Splenda brown sugar blend, and all the white sugar for 1/4 cup Splenda sugar blend. Points remain the same.


Recipe from SKinny taste

Mixed Grill with Apricot-Soy Sauce

Larger Image

Weight Watchers Recipe

Ratings (60)

9PointsPlus Value

Prep time: 16 min

Cook time: 19 min

Other time: 0 min

Serves: 8

The glaze is sweet and spicy. It adds just the right flavor note to grilled chicken thighs, turkey sausage and pork tenderloin skewers.

• Recipe

• Read All Reviews (52)

Ingredients 1 Tbsp unsalted butter    3/4 cup(s) apricot preserves    2 Tbsp soy sauce    1 Tbsp rice wine vinegar    1 tsp Dijon mustard    1 tsp ground ginger      3/4 pound(s) uncooked lean pork tenderloin, cut into 8 cubes    1 1/4 pound(s) uncooked boneless skinless chicken thigh(s), eight 2 1/2 oz thighs    1 1/2 tsp kosher salt    1/4 tsp black pepper, freshly ground, or to taste    12 oz uncooked turkey sausage(s), sweet or spicy (4 links)    1/3 cup(s) cilantro, fresh, minced or torn    Instructions Melt butter in a small saucepan over medium heat; add preserves, soy sauce, vinegar, mustard and ginger. Cook until bubbly, stirring frequently, about 5 to 7 minutes; remove 2 tablespoons of glaze to a small dish, set both saucepan and dish aside and cover to keep warm. Thread pork onto two metal skewers; season pork and chicken thighs with salt and pepper. Preheat a grill or grill pan to medium-high heat. Grill pork, chicken and sausage until finished, turning once or twice, and brushing meats frequently with glaze from saucepan during last 2 minutes of cooking, about 8 to 9 minutes for pork, 10 minutes for chicken and 12 minutes for sausage. Make sure to flip meats often during last 2 minutes of cooking to help glaze stick. Just before serving, brush meats with 2 tablespoons reserved glaze, sprinkle with cilantro and serve. Yields 1 chicken thigh, 1 pork cube and 1/2 sausage per serving. Notes Add peppers and onions to the pork skewers for a complete meal (could affect PointsPlus values).

Jiffy cornbread

1 (8 ounce) package Jiffy corn muffin mix, dry
2 eggs
2 (8 ounce) cans corn, 1 can drained
1 (15 ounce) can creamed corn
8 ounces sour cream
2 tablespoons butter

Directions:

1
Mix all ingredients.
2
Grease 9x13-inch pan and pour in batter.
3
Dot with butter; bake at 350F for 45 minutes to 1 hour.
4
Cut in squares and serve.

Recipe from:

http://www.food.com/recipe/jiffy-corn-pudding-4423

Chicken Parm casserole

Chicken Parmesan Casserole
Source: adapted from Food.com

Ingredients:
2 lbs raw boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
¼ t crushed red pepper flakes (or more to taste if you want it hot)
¼ cup fresh basil, finely chopped
2 cups marinara/pasta sauce (I used Wegmans Tomato Basil)
1 ½ cups 2% reduced fat shredded mozzarella cheese, divided
2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)

Directions:
1.    Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.
2.    Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce layer, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the remaining cheese.
3.    Bake for 40-45 minutes. Let stand for 5 minutes before serving.

Yields 8 servings. WW P+: 8 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 303 calories, 15 g carbs, 11 g fat, 37 g protein, 1 g fiber
*** I got the recipe from http://www.emilybites.com

Frosting:)

1cup unsalted butter
6 cup X sugar
1/2 cup heavy cream
2 tbsp vanilla
1tbsp water


Beat butter/suga

and the rest and whip until fluffy

Cake Cake Cake:)

Price chopper yellow cake mix
1 1/3 cup cold water
2 eggs
bake at 350

Crockpot Chicken Tacos

Use 2 lbs. of raw (not frozen) chicken breast, 1 packet of dry ranch dressing, 1 packet chicken taco seasoning & 1 can of chicken broth. Put that all in the crockpot and cooked on low for 3 hours then shredded the chicken and let it cook on low another 30 min. Heat the taco shells and assemble your tacos.

Yummy:)