Fresh Fruit Smoothie

This is great, especially for rushed mornings. Katelyn LOVES this…she thinks it’s a “milkshake”…little does she know she’s being tricked into three delicious fruits and a full serving of dairy! Ha, Ha!

Ingredients:
• about 2 cups frozen strawberries, thawed overnight in a plastic bag in the fridge
• A palm full of blueberries
• ½ banana
• 1-2 T honey
• 1 lb. low fat vanilla yogurt (you could try just about any flavor also)
• Crushed ice

Ooh La La!














Directions:
Place everything in a blender, blend well and serve immediately. Leave leftovers in the blender and place in the fridge. To drink again: Remove from fridge, place on blender bottom, add crushed ice, blend and ENJOY!

Recipe from: MOM

BEST Quesadillas

This is my little brother-in-law, CJ’s, favorite meal I make (although he hasn’t had a chance to sample much of my cooking). A friend happened to stop by around lunch today and I had some leftover chicken so I threw these together in a matter of minutes and we were chatting at the table, over lunch, in no time.



Ingredients:
• Flour tortillas
• Spreadable butter
• Shredded cheese, either cheddar or any type of mixed
• Queso cheese, jarred or canned (this is the key, DON'T do without this ingredient!)
• Chicken breasts, cooked and either shredded or cubed
• Green Onions (optional)
• Tomatoes (I usually serve these on the side, I prefer uncooked tomatoes)
Sides: (optional)
• Sour Cream
• Salsa or taco sauce
• Guacamole
• Refried Beans
• Queso

Directions:
Heat an electric griddle to medium-high heat. With a rubber spatula, spread butter onto one side of each tortilla (you need 2 for each quesadilla). Place tortillas, butter side down onto griddle and immediately spread about ½ cup cheese onto tortillas and drizzle with queso. Spread chicken (as much as you like), green onions (optional) and tomatoes (optional) over cheese. Then lay tortillas on top, butter side UP. When tortillas are brown and crispy, flip; cook until opposite side is golden brown and crispy; transfer to a serving plate and cut into quarters. Serve immediately with any sides of your choice.

Spicy Chicken and Veggie Stew - CLEAN EATING

HEALTHY, HEALTHY, HEALTHY! This is a Clean Eating magazine recipe that I’ve altered slightly because it was too thick. It’s super flavorful and a bit spicy. I love white beans! I never have celery or parsnip on hand so I just leave them out. Very, Very healthy but so delicious as well!


Ingredients:
• 1 lb. boneless, skinless chicken breast (I used 2 pieces and it was plenty)
• 2 T whole-wheat flour
• 1 tsp black pepper
• ½ tsp dried parsley
• ¼ tsp thyme
• 1 T extra-virgin olive oil
• 2-3 cloves garlic (I use powdered if I don’t have fresh)
• 1 medium onion, chopped
• 1 stalk celery, diced
• 1 ½ cups low-sodium chicken broth (or any chicken broth)
• ¾ cups pineapple juice
• 1 cup carrots, chopped
• 1 can white beans, drained and rinsed
• 1 parsnip, cubed
• 1 bay leaf

Directions:
ONE: Cut chicken into bite-sized cubes. In a bowl, combine flour, pepper, parsley & thyme; put all chicken cubes into mixture and toss well.

TWO: Heat oil in a large pot on medium high. Add garlic, onion, celery and chicken cubes and quickly sauté for 4-5 minutes. Turn heat down to medium and pour in broth and pineapple juice. Toss in carrots, beans, parsnip and bay leaves and stir to combine. Cover and simmer on medium high until carrots and parsnips are soft, about 20-30 minutes. Uncover and cook for 5 minutes. Remove bay leaves and serve. Store leftovers in refrigerator, covered, for 3-4 days or in the freezer for 2-3 months.

Twice Baked Potatoes

SUPER EASY, semi-fancy side dish! A great alternative to mashed potatoes. This is one of our favorite side dishes and is always a hit with company. Prep Time: about 15 minutes (cook bacon, chop bacon, mix filling) Cooking Time: 1 hour to 1 hour 20 min. total

Ingredients:
• 4 Potatoes
• ½ Package Bacon (cooked and cut into small pieces), divided (OPTIONAL, but VERY good!!)
• 1 - 2 cups Cheese, divided (your fav type)
• 1 cup Sour Cream (optional)
• 4 T Butter (or more...the more the merrier!)
• Milk
Salt and Pepper

Directions:
Bake potatoes directly on rack in 400 degree oven for 45 min. to 1 hour or until “baked potato” soft. Cut top ¼ of potato skin out. Spoon potato from skin and place in a bowl. With a hand mixer, mix in sour cream, butter, ¾ of the bacon and 1 cup cheese, salt and pepper to taste; Beat well. Add milk to make mashed-potato consistency. Spoon mixture back into skins. Top with additional cheese & remaining bacon. Sprinkle with dried or fresh parsley, if desired. Put on a baking sheet in the oven for 20 more minutes or until cheese is melted and bubbly but not hard and crusted.

Pecan Pastry Bites

One of the most delicious treats you will ever eat. My friend brought them over Christmas Eve and we couldn’t stop eating them. They are flaky and mouth watering!! This is a winning recipe for any party treat!

Ingredients: (makes 24 tarts)
Tart Shell
• ½ cup butter
• 3 oz. cream cheese
• 1 cup flour
Directions:
Beat all ingredients and then chill in the refrigerator for one hour.
Meanwhile…

Filling
• 2 T butter, melted
• ¾ cup packed brown sugar
• 1 egg
• 1 tsp vanilla
• 1 ½ cups chopped pecans

Directions:
Mix all ingredients. Remove dough from fridge and separate into 1” balls. Place dough balls in mini muffin tins and press with your fingers up and around the inside of each muffin form. Fill each mini pie shell with filling and bake 20-25 minutes or until lightly golden brown. Cool for a few minutes in the pan and then pull out and let cool on a cookie sheet.

Recipe from: my friend, SARA MURRAY

Outrageous Brownies

This is the PERFECT brownie recipe!! I will never make another brownie recipe again! Totally not healthy but, make this on your “off” days of the diet. This recipe got 5 stars on foodnetwork.com ratings and totally deserved it! It's quite a bit more work than regular brownies but, you can definitely tell the diff when you're done and they're worth the effort.


Ingredients:
1 lb. unsalted butter
1 lb. plus 2 cups semi-sweet chocolate chips, divided (don’t forget to divide)
6 oz unsweetened chocolate
6 extra-large eggs
2 T vanilla extract (real vanilla extract, if you have it)
2 ¼ cups sugar
1 ¼ cups flour, divided
1 T baking powder
1 tsp salt
3 cups diced walnut pieces

Directions:
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan. Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.

PERFECT No Bake Cookies

The “PERFECT” no-bake cookies! Shawn is a no-bake cookie fanatic and we've tried half a dozen recipes in search of the infamous "perfect cookie." Well, when we found this recipe he was in heaven! HE made two batches in one night…and he doesn’t even cook! Super easy and amazingly delicious!


Ingredients:
• 2 c Sugar
• 4 tablespoons Cocoa
• 1 stick butter (1/4 lb. or ½ cup)
• ½ cup Milk (I use whole milk – yummy!)
• 1 cup Peanut Butter (can use all creamy or half creamy, half crunchy)
• 1 tablespoon Vanilla
• 3 cups Oats (quick or regular - we use quick)
• Waxed Paper (I use aluminum foil if I don’t have wax)

Directions:
In a heavy saucepan bring to a boil the sugar, cocoa, butter and milk. Let boil for 1 minute (not rolling boil, just bubbling around edges pretty good) and then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper or aluminum foil, drop mixture by the teaspoonfuls until cooled and "set-up."

Fantastic Lasagna (No Ricatta)

This is a recipe I came up with using some of the basics from my Mom’s easy lasagna recipe. Shawn has labeled this the “perfect” lasagna! VERY YUMMY!

Ingredients:
~9 lasagna noodles
~½ lb hamburger, cooked and seasoned
~½ lb sausage (any), cooked (OR TOTAL OF 1 LB HAMBURGER)
~2 large cans spaghetti sauce
~4 eggs
~1 cup dehydrated parmesan cheese
~Cheddar cheese
~Grated mozzarella (I’ve used all cheddar and it was great too)

Directions: Cook noodles and lay out on saran wrap, foil, or parchment paper to cool. In a skillet, place hamburger meat and season. Then add sausage. Cook through and add spaghetti sauce; warm. In a small bowl, beat eggs & parmesan cheese. Cover the bottom of a 9x13 pan with a small amount of the spaghetti sauce/meat mixture.
Layers: Lay 3 lasagna noodles over on bottom of pan (over sauce), 1/3 egg/parmesan mixture, 1/3 of the spaghetti/meat mixture, sprinkle with cheddar cheese. Repeat layers 3 times. Top with mozzarella cheese.

TIP: You can sprinkle parsley on top of anything topped with cheese and it adds a colorful, elegant look. Bake 350 degrees for about 45 minutes. Don’t let the cheese get hard and yucky. This is great with French bread!

Original recipe from: MOM, altered by ME

French Dip

Ingredients:
• Hard Rolls
• Soft Butter
• Garlic
• Provolone cheese slices

• Deli Roast Beef, thinly sliced
• Au Jus seasoning packet (make to package directions)

Directions:
Butter & Garlic rolls, broil in oven until top is crispy. Top w/ cheese & roast beef. Turn oven to “bake” and bake a few minutes until roast beef is warm and cheese is melted. Put together as sandwich and serve with Au Jus on side for dipping.

Recipe from: my sister-in-law, LIZ

Crispy Chicken Club Pizza Sandwiches

These are very good! I served them for dinner one night when mom was over and she loved them! This recipe is just enough for two people. You can double it if you need to.


Ingredients:
• 1 large hard roll
• about 4 Tbsp mayonnaise
• 1/2 cup shredded Monterey jack or Mexican style cheese
• 1 cup diced cooked chicken or turkey
• 1/4 cup turkey bacon OR real bacon bits
• 1 plum tomato, diced

Directions:
Cut roll in half lengthwise, spread each side with mayo. Top with cheese, meat and tomatoes. Bake at 450 degrees until cheese is melted and roll is crispy, about 5-7 minutes. ENJOY!

Chicken Fiesta Dip

This is a great dip for company. Shawn and I had it for dinner one night with homemade cheese taquitos and dipped them instead of chips. Yummy dinner, Shawn really liked it. (I posted the recipe for taquitos also)












Ingredients:
• 4 oz reduced fat cream cheese
• 1 cup light sour cream
• 1 cup reduced fat shredded Mexican style cheese, divided
• 1 pkt. taco seasoning mix
• 4 green onions, sliced
• 1 ½ cups chopped cooked chicken
• 1 small tomato, chopped
• ¼ cup sliced black olives
• Ritz Toasted Chips, original (or any cracker/chip would work)

Directions:
Preheat oven to 350 degrees. Mix cream cheese, sour cream, ½ cup of the shredded cheese, the taco seasoning and onions in medium bowl. Stir in chicken.
Spoon into 9 inch pie plate or small baking dish. Bake 25 minutes or until heated through. Top with remaining ½ cup shredded cheese, the tomatoes and olives. Serve with the chips. (these also go great with my homemade taquito recipe, made simply by leaving out the meat in the taquitos).

Taquitos

I like this because there are very few ingredients. This is a full meal by itself. It’s a fun finger food for kids or a party! Guys go crazy over these easy, crunchy little delights! You could put dipping sides of sour cream, salsa, taco sauce or guacamole! Fun and Yummy!














Ingredients:
• Corn tortillas (white or yellow)
• 1 lb. Hamburger, chicken or steak (shredded)
• 1 pk. Taco seasoning
• Cheese (any type, I use cheddar)
• Vegetable or canola oil

Directions:
Cook meat and season with taco seasoning, following directions on seasoning packet. Warm tortillas, three at a time, on a plate in the microwave for about 30 seconds or until soft and pliable. Scoop a small amount of meat and cheese onto the tortilla. Roll tightly. Place on a baking sheet and brush top with oil. Bake at 350 degrees for 10 minutes and then broil for a few minutes until desired crispness.

Simple & Delicious Chicken Fetuccini Alfredo

This is a super easy recipe our family loves! I always make it with half white noodles, half spinach noodles. It’s prettier, healthier, and you can’t taste the difference at all. (I didn’t have spinach noodles when I took the pic for this recipe). For Shawn, I just dish up the noodles, sauce and chicken and for the rest of the fam I top with the yummy extras.




Ingredients:
• Fettuccini Noodles (all regular or a combination of regular & spinach)
• Alfredo sauce (jarred or a sauce packet, made to package directions)
• Chicken breasts, cubed or cut into strips
Optional:
• Broccoli (I think this is a must!)
• Mushrooms
• Olives
• Artichoke Hearts

Directions:
Cook noodles according to package directions. Cook chicken fully, then pour the alfredo sauce into the pan with the chicken and heat through. Drain noodles and add to chicken and sauce. Spoon into a serving dish. Top with optional vegetables. (TIP: The noodles should be VERY, VERY saucy/soupy! I can’t stress this enough! The noodles will absorb the sauce and become dry otherwise. I wouldn’t worry at all that there’s too much sauce, just too little). Serve & Enjoy!

Easy Parmesan Chicken

My friend, Sara Murray, made this recipe when they had us over for dinner. It was totally a hit with everyone, even Shawn who is especially difficult to please. SUPER EASY and quick but tastes fancy. Delicious!!



Ingredients:
4 boneless, skinless chicken breasts cut into large strips (about 3 per breast)
2/3 c flour
½ -1 tsp salt
¼ tsp pepper
Dried, grated parmesan cheese
2 T butter

Directions:
Place butter in the bottom of a 13x9 glass dish, melt in the oven at 350 degrees. Place flour, salt and pepper into a plastic bag. Toss in the chicken and shake to coat. When butter has melted in baking dish, remove from oven. Spread melted
butter evenly on bottom of pan and place coated chicken strips in pan. Sprinkle well with parmesan cheese and bake for about 20 minutes. Turn chicken and sprinkle again with parmesan. Cook an additional 10 minutes or until internal temp reaches 170 degrees. This is yummy served with twice baked potatoes or mashed potatoes and it's the chicken I usually make with alfredo (any noodles you like)!

Recipe from: my friend, SARA MURRAY

Hamburger Macaroni Casserole (quick n' easy)

This is a super fast and easy recipe for those nights you come home and think…what’s for dinner? It’s more of a kid pleaser than anything else but, Shawn LOVES it! I also always have these ingredients in my food storage, which is awesome! I even have canned ground beef from the cannery! This is truly a "food storage" meal!! Shawn also calls this one "hamburger helper...but better!)


Ingredients:
• 1 lb ground beef or turkey
• 1 can tomato soup
• 1 can cream o’ chicken soup
• 2-3 c. shredded cheddar cheese
• 1 small pkg. pasta (elbow works well)
• Corn (optional or just on the side)

Directions:
Boil noodles until soft. While waiting for noodles to cook, brown hamburger and drain grease. Add cream o' chicken soup & tomato soup to meat. Stir until blended. Drain corn and add to hamburger mixture. Add noodles. Cook until heated through. You can transfer to baking dish, top w/ cheese, & bake at 350 until cheese is melted & bubbly if you'd like.

Recipe from: friend, Angela Nelson

Ham 'n' Potatoes Au Gratin

We had friends over tonight and I served this for dinner. Katelyn’s friend said, “this is sooo good I’m going to kiss it…and he did!” The kids gobbled it up and begged for more. My adult friend LOVED it and took home the recipe! It’s easy, fairly quick, and I think it would also make a great breakfast dish as well.




Ingredients:
• ¼ cup chopped green onions
• ¼ cup chopped green pepper
(I didn’t have either of these one night and made it with just ½ cup white onion – fantastic!)
• EVOO
• 3 cups diced, peeled potatoes
• 1 lb fully cooked ham, cubed
• 1/3 cup light mayo
• 1 T flour
• 1/8 tsp pepper
• 1 cup fat free milk
• 1 ¼ cup low fat shredded cheddar cheese

Directions:
Boil potatoes until soft, drain water. Meanwhile, heat EVOO in a skillet and sauté onions and pepper with ham (ham is already cooked, this will just caramelize the surface - yum). When veggies are tender, remove from heat and add cooked potatoes along with mayonnaise to the skillet; mix well. Spoon mixture into an 11”x7” baking dish. Place the skillet back onto the stove and add flour and pepper. Turn heat to medium-high and slowly whisk in milk; bring to boil. Boil and stir 1 minute. Stir in cheese just until melted; pour over potato mixture. Cover & bake at 350 degrees for 30-40 minutes or until bubbly. 4 servings

Recipe from: my sister, TRICIA

Quick and Healthy Spinach Salad

This is a very quick recipe that I LOVE for both its flavor and super easy prep, not to mention that it’s incredibly healthy. It’s a great last minute salad and goes well with any meal!



Ingredients:
• Spinach leaves
• Strawberries
• Mushrooms
• Feta cheese
• Balsamic vinaigrette

Directions:
Place spinach leaves in a serving bowl, top with remaining ingredients and toss. Serve immediately.

Recipe from: my sister, TRICIA

Perfect Omelet

This is a creation of mine that is absolutely perfect in every way…Healthy AND Delicious!!! This omelet is AMAZING!!!! I served it this morning for a friend for breakfast and she was sold on the first bite! You HAVE to try it!!




Ingredients:
• 5 slices turkey bacon
• 1-2 T EVOO
• 1 medium onion
• 1 green bell pepper
• 6 eggs
• 3/4 cup low fat shredded cheese, cheddar or any mixed blend such as “Mexican”
• 1 tomato
• Green onion
Optional garnishes: (I don’t think these are optional, I think they’re a MUST!) 
• Sour cream
• Salsa

Directions:
Fry bacon in a pan until crispy. In a separate pan, heat EVOO and fry onion and pepper until almost done and then add spinach. Stir and cook until completely wilted. Salt and then add bacon.
Crack one egg into a small bowl. Separate two more eggs, throw away the yolks and add the whites to bowl. Beat well with a fork. Spray a small frying pan with PAM and place on medium-high heat. When hot, pour eggs into pan and turn down to medium. Cook until pretty well done on one side then flip (it should flip easily and not tear at all if you let it cook enough). When you flip it, immediately spread ½ of the cheese and veggies onto one side of the omelet; fold in half and place on a serving plate. Top with tomatoes, green onion and optional garnishes. Repeat.

Makes 2 LARGE, loaded omelets

Savory Salmon with Sauteed Veggies

Ingredients & Directions:
Salmon, seasoned and baked at about 375 degrees for 15 minutes, turning half way through. Salmon should pull apart with a fork when done. Don't overcook!
Top cooked salmon with onion and mushrooms (bell & red peppers are good too!) , sauteed in EVOO and lightly salted. ~
ENJOY!