Cast Iron Oven Beef Stew

This easy and filling beef stew is perfect for a night when the cook doesn't want to linger in the kitchen.

Ingredients

• 2 1/2 pounds beef stew meat, cut into chunks
• 6 carrots, chopped
• 3 medium onions, quartered
• 5 medium potatoes, quartered
• One 10-ounce package frozen peas
• 2 bay leaves
• 2 beef bouillon cubes
• 1 tablespoon sugar
• 1 tablespoon salt

Taco Crescent Ring

Heat oven to 375°F

1lb ground beef 

1 package (1 oz) taco seasoning mix
1/2 cup water

1 cup shredded Cheddar cheese (4 oz)

2cans (8 oz each) Pillsbury refrigerated crescent  rolls

1. Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
2. Stir in taco seasoning mix,  water. Simmer 3 to 4 minutes or until slightly thickened the add cheese.
3. Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun

4. Spoon beef mixture on the half of each triangle closest to center of ring. Sprinkle with more cheese.

5. Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

6. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

You can serve with shredded lettuce, sliced tomato and sour cream.

 my husband and I enjoyed it a lot
    will make it again😊👍

Cheddar Bacon Chicken Tenders

Ingredients

1 egg

1/2 cup  plain panko crispy bread crumbs 

1/2 cup finely shredded Cheddar cheese (2 oz)

3 to 4 slices cook bacon cut in  small pieces ( or much as desired) or 3 oz cooked real bacon crumbles

1 package (14 oz) uncooked chicken tenders (not breaded)

Instructions

• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
  
• In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
  
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.
  
  Serve with topper if desired-Chive and onion sour cream potato topper, if desired

Spaetzle

Serves 4-6

1 cup all-purpose flour

1 tsp salt

1/2 tsp ground pepper

1/2 tsp ground nutmeg

2 large eggs

1/4 cup milk

3 tbsp unsalted butter

2 tbsp minced fresh thyme or chives

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

Weight Watchers Lasagna w/meat sauce 8pts

weight-watchers-lasagna-with-meat-sauce

Baked Breaded Eggplant

 This is one of my favorites during the summer, with all the fresh grown eggplant. Hubby and I just love breaded eggplant and baked is so crispy with out the grease. Also you can make Eggplant parm since it makes a lot. You can freeze and make another time. 

♥

☺~~HAPPY COOKING~~☺

INGREDIENTS

2-3 large Italian eggplant (peeled or unpeeled, up to you)
3 eggs, whisked in a large shallow bowl or dish
2-3 cups Italian seasoned breadcrumbs
1/4 cup of grated Parmesan cheese
salt and fresh ground pepper
PAM spray


DIRECTIONS

Pizza Pepperoni Monkey Bread

I plan to make this next time my sons come and the girls. They will love this. They LOVE Pepperoni. You can use any meat you like. 

You can take the long route and make your favorite pizza dough and marinara sauce, or the short route and pick up your favorite pizza dough and red sauce from the store. 

I plan to make it with the 2 girls ( grand daughters) , they love to help me cook when they are here. So depends on how much time we have, if we make home made dough.

♥

☺~~HAPPY COOKING~~☺

INGREDIENTS


2 cloves garlic, thinly sliced
4 Tbsp butter
2 lbs pizza dough ( my basic pizza dough recipe) you can use store bought
6 oz mozzarella cheese, cut into small cubes (you'll need ~48 pieces)
48 slices of pepperoni (from 1 package)
2-3 cups marinara sauce, warmed, for serving


DIRECTIONS

Crescent Burgers

This is an easy recipe. You can add anything to it you like. I used ground chicken. I plan to make it with ground beef next time. Be careful to let cool a lil bit as not to burn your mouth.

I made mashed potatoes and corn to go with . It was Delicious...hubby said he will defiantly eat this again. 

♥

☺ ~~HAPPY COOKING~~ ☺

INGREDIENTS

1/2 pound of ground beef ( or ground chicken or turkey)

Worcestershire sauce

1/3 packet of dry onion soup mix

1/2 tsp of black pepper

2/3 cup of shredded cheese ( any flavor you like)

1 roll of crescents

1 Egg

DIRECTIONS

Pretzel Crusted Chicken

Here is a recipe I came across and plan to try this week. I am sure it is delicious as it has my favs pretzels and chicken.  You can use any dipping sauce you like. I use Honey mustard and hubby uses Hot mustard.

♥

☺~~HAPPY COOKING~~☺

Ingredients

4 chicken breast ( I cut them into strips)
1/2 bag pretzels
2 tablespoons paprika
Salt ( use your judgement) 

Pepper ( use your judgement) 
1 cup low-fat buttermilk
2 egg whites
2 tablespoons Dijon mustard

Directions

Crispy Ranch Chicken

Some nights I am just to tired to cook anything that takes time.

So this recipe is one I use as it is so easy to make and taste very flavorful.

I usually make mashed potato's or baked potato and sweet potato ( hubby eats reg. baked i eat sweet) and a veggie with it.

♥

~~HAPPY COOKING~~

INGREDIENTS
2 cups crispy rice cereal
1/2 cup grated Parmesan cheese
1 envelope (1oz.) ranch salad dressing mix
1 egg, beaten
4 chicken breast

Weight Watcher Slow Cooker Chicken Cacciatore

This is one of our favorite recipes! We never buy spaghetti sauce. This is the only way we eat spaghetti now. I usually make it in a frying pan I think I have posted that recipe, I will have to check. This way is just as good and great for these hot days we've been having here in NJ. I am making this in fact tonight. I Serve it over thin spaghetti . For a spicier flavor, add a pinch of crushed red pepper flakes at the start of cooking.

Serves 4

 1 serving; 4 Old Points    5 Points Plus 

~HAPPY COOKING~♥

Ingredients
1 lb boneless, skinless chicken breast cut into bite-size pieces
1 cup fresh mushrooms, sliced (fresh, frozen or canned)
1 strip green pepper, sliced
1 cup onions, chopped
1 medium garlic clove, minced ( jar minced)
1 Tbsp canned tomato paste
14 1/2 oz canned crushed tomatoes
1/4 cup chicken broth
3/4 tsp dried oregano, crushed
3/4 tsp table salt, divided
1/4 tsp black pepper

Directions
Place chicken in a 3- to 5-quart slow cooker. Add mushrooms, green pepper, onion, garlic, tomato paste, tomatoes and juice, wine, oregano, 1/2 teaspoon of salt and black pepper.

Cover slow cooker; cook on high heat for 5 to 6 hours or on low heat for 6 to 8 hours. Taste just before serving and add remaining 1/4 teaspoon of salt if necessary. Yields about 1 cup per serving

Weight Watchers Taco Casserole

This is a great taco casserole recipe the whole family will love.

I haven't made this yet but plan to this coming week. Hubby is one who goes on weight watchers and so good loses weight but starts to eat again. I am guilty of making wonderful dishes full of calories, so NOW I need to start remaking Weight Watcher dishes again, which are very yummy. My problem is I need to gain weight lol and I have to watch out for all this dairy , so I will be adjusting how much I put in which will make this even less points.

~Happy Cooking~ ♥

Ingredients

1 lb ground chicken 

1/2 cup onions, chopped

1/2 cup bell peppers, chopped

1 clove garlic

1 pkg taco seasoning mix

8 ozs taco sauce

1 cup fat-free sour cream

1 cup fat-free cottage cheese

1 cup low-fat tortilla chips, whole or broken up

1 cup low-fat cheddar cheese, shredded

3/4 cup salsa, for garnish (optional)

Directions


Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish set aside.


In a skillet, cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce; set aside.


In a medium bowl, combine sour cream and cottage cheese; set aside. Place half the broken chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the meat with sour cream mixture.
Sprinkle with cheese and remaining crushed chips.
Bake for 30 mins, uncovered and cheese is all melted.


Top with 3/4 cup salsa if desired.




Makes 8 (1 Cup Servings) Old Points 6 Points Plus+ 7


Nutritional Info Per Serving:
287 Calories;
4g Fat
25g Protein
34g Carbs
43mg Cholesterol
2g Fiber

Mexican Aladonna

I was going to make a Mexican dish I found either on Pinterest or the web, but couldn't find it, so I made up a recipe. It came out pretty good, hubby enjoyed it. SO , I will be making it again.

Ingredients

4 pieces of boneless chicken breast

Olive Oil

1 package of Taco Seasoning

4 Med. flour tortillas

1 Jar Salsa ( mild, med or hot)

Sliced small onion

Shredded Mexican Cheese

1/2 Cup water

1 TBSP of flour

Directions

Pour half the taco seasoning in a baggie and add chicken, shake to coat .

Add olive oil to frying pan and when hot add chicken. Sear chicken 2 to 3 mins on each side. 

Put some salsa in dish then place 2  tortillas in baking dish, over lapping.

Put some salsa on top of tortillas, spread evenly.

Add sliced onion and shredded  Mexican cheese ( as much as you like)

add Chicken and the rest of the salsa

put the other 2 tortillas on top, over lapping 


Mix 1/2 cup of water with the flour and rest of taco mix. Mix well. 
Then pour all over and in the sides.

Bake in 350' over for 35 mins.

Let rest 5 mins before serving.

Cut in pieces and scoop up sauce/with onions and pour on top.

 I served this with white rice.

You can use what ever flavor you choose. It is all I had in the house.

 ENJOY
 ü 

  ds

Bacon Meatloaf

I use ground chicken and turkey bacon. It is what we are use to . We are not fan's of red meat. Since hubby started weight watchers years ago, we started eatting turkey bacon. I forget what real bacon taste like lol. You can use what ever you like, thats what;s great about meatloaf. Also, grating the onion adds moisture to the meatloaf.

♥

Ingredients

1 LB lean ground chicken ( beef or beef & pork or turkey)

1 medium onion, finely grated 

1/4 cup dry bread crumbs

1 tsp. Italian Seasoning

1 1/2 tsp. Garlic powder
 1/2 teaspoon season salt

1 egg lightly beaten

1 tablespoon Worcestershire sauce

6 bacon strips ( I use turkey bacon)

Directions

Heat the oven to 375°F and arrange a rack in the middle.
Line a rimmed baking sheet with aluminum foil and set it aside.

In a large bowl, Combine the meat, onion, seasonings, egg, and worcestershire sauce.  Using your hands, combine the mixture well using a kneading-like motion (but try not to overwork it).

 Form into a loaf shape and place in roasting pan.

lay bacon lengthwise to cover top and lap over the sides.

Bake for 45 minutes, or until internal temperature reaches 150 degrees. Do not over cook, or meatloaf will be dry.

Remove from oven and remove bacon to a plate and turn on broiler and broil till top is brown about 3 to 5 mins.

Remove and place on plate let rest 5 mins then slice and serve with the bacon.

Grilled Chicken Burgers

I know there are many ways of making burgers. Today I decided  to make my own version.  I used the spices I felt like.and I needed to use up mushrooms I had left over. I kinda made it all up as I went along. I also had left over hot dog chili sauce left over from the other night . 

Hubby said they came out Great!  I don't know as I didn't have all the good stuff on it. The burger i had was very good, moist and juicy!

~ENJOY~ HAPPY GRILLING~

 ü

1 LB ground chicken or turkey

2 teaspoons garlic powder

1 tsp. onion powder

1 tsp. paprika

2 tsp. Italian seasoning

1/4 to 1/2 cup fresh bread crumbs

8 squirts of soy sauce

1 onion, chopped

1 cup fresh chopped mushrooms

4 slices of bacon

6 slices of bread

Hot Dog chili sauce ( or any chili sauce you prefer)

Lightly spray a saute pan with cooking or oil spray over medium heat. Saute the onion and the mushrooms.

Broil the bacon and then crumble into the onion and mushroom mixture. Saute on low for 5 mins. Set aside.

In a large bowl, combine the chicken and the spices, bread crumbs and soy sauce.

Cover and refrigerate for at least 1 hour or up to 4 hours

Meanwhile, build a charcoal fire in an outdoor grill Or, preheat a gas grill on High, then turn to medium.

Shape the chicken mixture into six 4-inch-wide patties.

Spray grill with Pam. Cook burgers about 15 to 30 mins turning once.

Remove to plate. Toast bread on both sides and place on plate.

Put one slice of bread on plate top with chicken burger.

 Add Hot dog chili sauce 

when the onion, mushroom, bacon mix

 this was my dinner , hubby got the works 

I made Macaroni  Salad , I use small shells and 1 can white tuna fish and mayo.

Baked Chicken Chimichangas

I saw these over at Pinterest and Just had to blog it. I love Chimichangas, but cant eat fried food, so when i saw baked I knew I would make these.

~~ HAPPY COOKING ~~ HAPPY EATING ~~
 ü 

Ingredients


Pam
1 small onion, diced
1 cup salsa
3/4 tsp. ground cumin
1/2 tsp. Chili Powder
1 1/2 tsp. dried oregano
1 sm can green chilis, chopped (optional)
2 1/2 cups shredded cooked chicken breasts ( or beef)
6 (8-10") flour tortillas
1 cup shredded Cheddar cheese ( or Mexican mix)

Directions

In large saucepan, saute onion for 5 mins.Then add Salsa, cumin, chili powder, oregano to pan and shredded chicken. Mix together and saute for 3 mins.
Let cool.
Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.
Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks.

Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.
Bake at 425° for 8 minutes; turn and bake 5 more minutes.

Remove picks; Toppings: guacamole, sour cream, shredded lettuce, diced tomato

Copycat Outback Steakhouse Alice Springs Chicken and Honey Mustard

I am always looking for ways to "spice up" plain ol' chicken breasts as we eat chicken almost every night.

~~Happy Cooking and Eating~~

 ü 

Grilled chicken breast topped with bacon, honey mustard sauce, sautéed mushrooms, Monterrey Jack and Cheddar.
You can also turn this into their delicious Alice Springs Chicken Quesadilla. Simply slice thin and place inside of a flour tortilla along some bacon, honey mustard sauce, sauteed mushrooms and Mexican cheese blend. Grill until crisp and serve with some additional honey mustard sauce.

Ingredients:
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
seasoning salt
6 slices bacon, cut in half
1/4 cup mustard
1/3 cup honey
2 tablespoons mayo
1/2 tablespoon dried onion flakes
1 tablespoon cooking oil
1 cup sliced fresh mushrooms
2 cups shredded Colby/Jack cheese


Directions:
Combine the mustard honey and 1 tablespoon of the oil along with the lemon juice and mix. Mix vigorously .
Place the chicken in a 1 gallon Ziploc bag and pour half of the mixture on top. Refrigerate for 2 to 24 hours.
Save and chill the remaining marinade to serve later with the chicken.
After the chicken has marinated:

Preheat your oven to 375°F.
Place the remaining oil in a frying pan, heat and sear chicken on both sides.
Put the chicken in an oven safe pan and brush liberally with the marinade.
In the same frying pan and add the butter and sauté the mushrooms.
Season chicken breasts with salt and pepper.
Place bacon strips across each breast, spoon mushrooms on top, and then add approximately 1/3 to 1/2 of a cup of cheese on each backspace.
Cover the pan with aluminum foil and bake 7 to 10 minutes or until the cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard

 Alice Springs Chicken Quesadilla