Litteken Chipped Beef and Gravy

Ingredients:

1 stick of Butter, cubed
6 tbsp Flour
8 oz dried beef, cut into squares
5 c. Milk or 3 1/2 c. buttermilk
2-4 tbsp Sugar (add to taste)
10-12 slices of toast

Directions:

In large skillet, melt butter. Add flour, stir until mixed well. Gradually add milk, heating until thickened. Add sugar and dried beef.

Serve gravy over toast.

Chicken Broccoli Shells

Ingredients:

16 oz Alfredo Sauce
2 c. Broccoli, chopped
2 c. Chicken, diced
4 oz, OR 1 c. Shredded Cheddar Cheese
1/4 c. Shredded Parmesan Cheese
21 Jumbo Pasta Shells, cooked according to box directions, drained

Directions:

Preheat oven to 350 degrees.

In large bowl, combine Alfredo, Broccoli, Chicken, and shredded cheeses. Spoon into cooked pasta shells.

Line stuffed pasta shells in a large greased casserole dish. Cover with Aluminum Foil.

Bake for 30-35 minutes.

Chili Cheese Frito Casserole

Ingredients:

1 lb Ground Beef
1/2 bag Chili Cheese Frito's
1 small can of sliced Olives, drained
1/3 c. Sweet Onion, diced
1 c. Prego Spaghetti Sauce
2 c. Shredded Cheese, reserve 1 c. for topping
1 can of Corn, drained
Salt and Pepper to taste

Directions:

In medium skillet pan, saute onions, salt and pepper to taste. Set off to the side. In same skillet, brown ground beef. Drain of all grease and add onion mix bad in to simmer.

Heat oven to 350 degrees.

In a large mixing bowl, combine ground beef mixture, Chili Cheese Frito's, Olives, Spaghetti sauce, 1 c. of shredded cheese, and corn. Mix until well blended.

In large casserole dish, spread mixture topping with reserve cup of shredded cheese.

Bake for 30 minutes.

Pumpkin - Goat Cheese Fettuccine

6 oz pasta (fettuccine preferred)

1 tbsp butter

1 clove garlic, chopped

1 c. half and half or heavy whipped cream

1 c. pumpkin puree

½ c. grated parmesan

1 tbsp sage, chopped

¼ tsp pumpkin pie spice

4 oz goat cheese

6-8 green onions, chopped

salt and pepper to taste

Cook pasta as directed for al dente.  Melt butter in pan over medium heat. Add garlic; cook until fragrant (about 1 min). Add cream, pumpkin puree, goat cheese, parmesan, sage, and pumpkin pie spice. Simmer until melted, stirring frequently. Remove from heat. Add salt and pepper to taste. Add sauce to pasta and enjoy.

Krystal's Crab Rangoonies

Ingredients:

1 clove of garlic, minced

1 1/2 (8oz) packages of cream cheese 

1 (6-8oz) package of imitation crab meat

2 thinly sliced green onions (or chives)

2 tsp Worcestershire sauce

1/2 tsp light soy sauce (regular is also fine)

48-50 wonton wrappers

Sugar (to taste - about 1 tbsp)

Small bowl of water for dipping finger (for wonton wrapper closer)

Instructions:

Thaw cream cheese in microwave (low heat) until cream cheese is liquidy. Combine, Worcestershire sauce, soy sauce, garlic, green onions, and sugar (to taste -- may add more or less if so desired). Mix until well combined. Add imitation crab. Once well mixed, spread out a few wonton wrappers. Dipping finger in water, run along all for edges of wonton wrapper until all edges are wet. Using a small spoon, get no more than a tbsp of mix and place in the middle of wrapper. Take one corner and folder over to meet opposite corner. Smooth all sides to make a triangle (like pictured). You will repeat these steps until you have no more mixture left. If you do not desire to eat all 50 wontons, you may freeze the rest for up to 3 months. I separate them into groups of 5-6 in sandwich bags and then put all sandwiches bags into a bigger gallon bag and mark the 3-month date on the bag so I know when they need to be eaten by. For those you desire to cook, you will heat oil (vegetable, canola, peanut...) in a skillet to deep fryer (I have a deep fryer at home). One oil is heated, cook until edges are a golden/darker brown. Let cool and enjoy. :) 

                         

Chicken BLT Wrap

Makes 4 servings

Aioli:
1/3 c. Mayo or Salad Dressing (I always use Ranch)
1 large clove garlic, finely chopped
1 tsp. lemon juice

Wrap:
4 flour tortillas
8 leaves green leaf lettuce (I use shredded lettuce)
1 Pkg (9oz) thinly sliced oven roasted chicken breast
2 Medium tomatoes, chopped
1/4 c. bacon flavored bits or chips (I use Oscar Meyers Real Bacon Bits)

Directions:
1. In small bowl, beat aioli ingredients w/ wine whisk. Spread each tortilla, leaving 2 in border from botton of each.
2. Arrange 2 lettuce leaves on each tortilla, leaving 2 in border at bottom. Evenly top with chicken, tomatoes, and bacon bits.
3. Fold bottom edge of each tortilla up and roll tightly. Secure, if desired, w/ tooth pick, foil, or wax paper.

**Note: I generally make this for lunch, so I always make the Aioli mixture the day prior and leave it in the fridge over night. I thin pack all my other ingredients (chicken, tomatoes, bacon bits, and lettuce) in a separate container for the next day.

Chicken and Mushroom Stew

*Taken from "Weight Watchers New Cookbook"

4 (5-oz) bone in chicken thighs, skinned (I used chicken breast)
3/4 tsp salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1/2 pound mixed mushrooms
1 carrot, thinly sliced
2 celery stalks, sliced
1 cup reduced sodium chicken broth

1. Sprinkle chicken with salt and pepper. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add chicken and cook until browned, about 4 minutes per side. Transfer to plate.

2. Reduce heat to medium. Add oil to skillet. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Add mushrooms, carrot, and celery; cook, stirring, until carrot is crisp-tender, about 5 minutes. Reduce heat and cook, stirring, until vegetables are softened, about 4 minutes.

3. Stir broth into skillet; bring to boil. Add chicken; reduce heat and simmer, covered, until cooked through, about 20 minutes.

Chicken with Rice

*taken from "Weight Watchers New Complete Cookbook"

1 1/2 pounds bone-in chicken parts (breasts, drumsticks, and thighs), skinned
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons olive oil
1 red bell pepper, chopped
2 celery stalks, sliced
1 onion, chopped
4 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
1/2 cup reduced-sodium chicken broth
1/3 cup long-grain white rice
1/2 teaspoon dried oregano
1/2 teaspoon saffron threads, crushed (I didn't used- this is expensive)
1 cup frozen green peas
1/4 cup chopped cilantro


Preheat oven to 350.

Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium heat. Add chicken and cook until browned, about 4 minutes per side. Transfer to lidded 2-quart casserole dish.

Add bell pepper, celery, onion, and garlic to skillet; cook, stirring, until softened, about 5 minutes. Stir in tomatoes with their juice and broth, bring to boil. Stir in rice, oregano, and saffron; add to chicken.

Bake, covered, 25 minutes; sprinkle with peas. Bake covered, until chicken is cooked through, rice is tender, and liquid is absorbed, about 15 minutes (in addition to the first 25).  Serve sprinkled with cilantro.

Peppered Roast Tenderloin

Taken from  "Weight Watchers New Complete Cookbook"

1 (2 1/2 pound) beef tenderloin, trimmed and tied
2 garlic cloves, thinly sliced lengthwise
4 teaspoons olive oil
1 tablespoon cracked black peppercorns
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh sage
1/2 teaspoon salt

(I didn't use the fresh rosemary, thyme, and sage....just used what was in my spice cabinet).

1. Preheat oven to 425.
2. With small knife, make small incisions all over tenderloin; insert a slice of garlic into each incision. Rub oil all over meat. Mix together peppercorns, rosemary, thyme, sage, and salt in cup; rub mixture all over tenderloin.
3. Place tenderloin in roasting pan; roast 10 minutes. Reduce oven temp to 350. Roast until instant-read thermometer inserted into center of tenderloin registers 145 for medium, about 20 minutes longer.  (For medium-well to well done, I roasted mine with a lid on the roaster for an hour.)   Transfer to cutting board; let stand 15 minutes. Cut into slices.

Cowboy Grub (casserole)

(taken from "Busy People's Slow Cooker Cookbook")

1 pound eye of round beef, cut into 1/4" cubes
1 pound fat-free shredded hash browns
1/2 cup frozen chopped onion
3/4 cup barbecue sauce

Spray a slow cooker with nonfat cooking spray. In the cooker stir together the beef, hash browns, onion, and barbecue sauce until well mixed. Cover and cook on low for 9-10 hours or on high for 4 1/2 hours.

Chicken Dumpling Casserole

(taken from "Busy People's Slow Cooker Cookbook) 

3 cups hot water

8 ounces fat-free shredded cheddar cheese 

1 (4 oz) jar mushrooms, drained 

2 (10 oz) cans chicken breast

3 (12 oz) jars fat-free chicken gravy

1 (16 oz) can mixed vegetables, drained

1 (12 oz) bag egg-less dumplings (No-Yolk) 

Spray a slow cooker with nonfat cooking spray.  In the slow cooker mix together the water, cheese, mushrooms, chicken breast, gravy and vegetables. Cover and cook on low for 8 hours. Stir in the dumplings, making sure dumplings are completely covered with liquid.  Continue cooking for 1/2 hour more or until the dumplings are tender. 

Note: If some of the dumplings accidentally rise above the liquid and become dry, simply remove those few dumplings with a slotted spoon before serving. 

Honey Mustard Chicken

(taken from "Busy People's Slow Cooker Cookbook")

8 (4-oz) boneless, skinless chicken breasts
2 cups fat free honey-Dijon salad dressing


Spray a slow cooker with nonfat cooking spray.  Put the chicken in the slow cooker and over it with the salad dressing. Cover and cook on high for 3-4 hours or on low for 6-8 hours.

Crockpot Pizza

1 (16-oz) box rigatoni (or your choice shape) noodles
1 1/2 lbs hamburger (or ground turkey)
chopped onion, if desired
diced green peppers, if desired
sliced mushrooms, if desired
2 jars spaghetti sauce
1 pkg pepperoni
1 12-16 oz pkg shredded mozzarella cheese
any other favorite pizza items


Cook 1/2 box of pasta according top package instructions. Rinse and drain, then set aside. Brown hamburger, seasoning to taste. Drain off excess grease. Add the desired amount of onions, green peppers and/or mushrooms to the hamburger, cooking on simmer to soften. (This is one of those recipes that you should taste and add a bit of this and that seasoning-wise to taste.)  

Spray crock pot with non-stick spray. Layer crock pot as many times as possible in this order:  Pasta, hamburger mix, spaghetti sauce, pepperoni, other pizza items, and cheese.  Repeat. Cook 3-4 hours on low or until cheese is melted and slightly bubbly.

Roasted Red Potatoes with Garlic Herb Oil

Taken from the "SparkPeople Cookbook"

1 1/2 pounds red or new potatoes
2 T olive oil
3 cloves garlic, smashed and sliced
1 T fresh thyme
1 tsp chopped rosemary
1/2 tsp kosher or sea salt

1. Preheat the oven to 400F. Prepare a baking sheet with nonstick cooking spray
2. Scrub the potatoes, but do not peel; cut them into quarters. In a large mixing bowl, toss together the potatoes, oil, garlic, thyme, rosemary and salt.
3. Spread the potatoes in a single layer on the prepared  baking sheet. Roast for 20 minutes, stir and roast an additional 25 minutes or until the potatoes are tender and light brown. Serve warm.

Makes 8- 1/2 cup servings

Taco Seasoning

Taken From the "SparkPeople Cookbook"

Much better for you than the packets you can buy!  I make this x2 and store it in an airtight container. As often as I make taco salad, this is great!

Makes 3 Servings ( 1 2/3 tbsp per serving)

3 T ground cumin
1 T chili powder
1 T red pepper flakes

Aunt Florence Cookies

1 1/2 cups sugar

1 cup shortening 

2 eggs

1/2 cup milk

1 tsp vanilla 

3 c flour

1/4 tsp baking soda

2 tsp baking powder

pinch of salt

Cream together the sugar and shortening. Add one egg at a time. Add milk and vanilla. Mix well. Add dry ingredients, stirring well. 

Bake at 350 for 10-12 minutes. 

Mom's Macaroni and Cheese

2 tablespoons butter or margarine
2 tablespoons flour
1 tsp salt
1 tsp dry mustard
2 1/2 cups milk
2 cups shredded cheese (cheddar)
8 oz macaroni
1/4 cup buttered cracker crumbs
paprika


In saucepan, melt butter.  Remove from heat, blend in flour, salt and mustard. Add milk.  Heat, stirring constantly until sauce thickens a little and is smooth. Add 1 1/2 cups cheese, heat until melted, stirring occasionally. Meanwhile, cook macaroni as directed; drain. Combine with sauce in a 2 quart casserole dish. Top with remaining cheese and cracker crumbs and paprika. Bake at 375 for about 20-25 minutes or until browned and bubbly.

Makes 4-6 servings

Lemon Barbecued Chuck Steak

Another favorite from Mom's arsenal. :)

1 chuck steak (1 1/2" thick)
1 tsp grated lemon peel
2/3 c lemon juice
1/3 c salad oil
1 1/2 tsp salt
1/8 tsp pepper
1 tsp Worcestershire sauce
1 tsp prepared mustard
2 green onion tops, chopped

Score fat edges of meat. Place in shallow dish. Combine ingredients and pour over steak. Let stand three hours at room temperature, turning steak several times.

Cook over hot coals, about 12 minutes each side. Brushing occasionally with marinade. Cut across grain before serving.

Medium White Sauce

Great on diced potatoes--this is Mom's recipe! :)

4 tablespoons butter
4 tablespoons flour
1 tsp salt
1/4 tsp pepper
1 cup canned milk
1/4 cup water

Cook until thick.

Slow Cooker Lasagna

Taken from the SparkPeople cookbook by Meg Galvin


1 pound ground beef, 96% lean (turkey burger works good too!)
1/4 tsp red pepper flakes
2 tsp dried thyme
One 24-oz jar low sodium marinara sauce
One 3/4-pound eggplant, unpeeled, diced (2 cups)  (I omitted this- add it if you want!)
15 ounces part-skim ricotta cheese
1 cup shredded Italian five-cheese blend (mozzarella works if you can't find Italian blend)
1/4 cup egg substitute (or 1 egg white)
1 tbsp chopped fresh parsley
6 no-boil lasagna noodles


1. In a skillet over moderate heat, brown the ground beef and drain any excess fat. Stir in red pepper flakes, thyme, tomato sauce, eggplant, and 1-1/4 cup water. 


2. In a mixing bowl, combine the ricotta, shredded cheese blend, egg substitute, and parsley. 


3. Coat the inside of the slow-cooker with nonstick cooking spray. Place enough meat sauce in the slow cooker to cover the bottom. Top with 2 or 3 lasagna noodles (break them up as needed) to cover the meat sauce. Repeat layer. 


4. Top the second layer with all of the cheese mixture and finish with a top layer of the remaining meat sauce. 


5. Cover and set the slow cooker on low. Cook for 3 1/2 to 4 hours.