Roasted Root Vegetables

I never knew I liked turnips until I tried this.  This is from a recipe in one of my mom's cookbooks.

Makes 10 servings

Ingredients:
*5 medium red potatoes, scrubbed, skins on, and diced into cubes
*4 carrots, peeled & cut into 1/2-inch slices
*2 small turnips, peeled and cubed
*1 garlic clove, minced or pressed
*2 to 4 Tablespoons olive oil
*1 teaspoon dried rosemary, crushed
*1/2 teaspoon salt
*1/4 teaspoon black pepper

Directions:

Preheat oven to 350.  Spray a 13 x 9 x 2 inch baking dish with cooking spray.  Place potatoes, carrots, turnips, and garlic in the baking dish.  Drizzle with oil.  Sprinkle with rosemary, salt, and pepper.  Stir to coat.

Bake uncovered at 350 for 35 minutes.  Increase temperature to 450.  Bake 20 minutes longer or until vegetables are tender.

Asian Lettuce Wraps (Like Pei Wei or PF Chang's)

These low-fat and healthy lettuce wraps taste like the ones at Pei Wei or P.F Chang's.  I made these with ground turkey like the recipe called for, but I also think you could make them with chicken to make them even more like the lettuce wraps at Pei Wei and P.F Chang's.  This recipe is from Taste of Home Comfort Food Diet cookbook.

Makes 10 lettuce wraps

Ingredients:
*cooking spray
*1 1/4 lb. extra lean ground turkey (or boneless, skinless chicken breasts)
*1 pkg. (16 oz.) frozen stir-fry vegetable blend, thawed
*1/3 cup teriyaki sauce
*1/4 cup hoisin sauce
*3 Tablespoons reduced-fat peanut butter
*1 Tablespoon fresh ginger root, minced (the original recipe calls for 2 Tablespoon, but it was a bit much)
*1 Tablespoon rice vinegar
*1 Tablespoon sesame oil
*3 fresh garlic cloves, pressed or minced
*4 green onions, chopped
*10 Boston lettuce leaves (or Iceberg if you cannot find Boston)

Directions:
In a large non-stick skillet coated with cooking spray, cook the turkey over medium-high heat until no longer pink, stirring occasionally.  (If using chicken instead, salt and pepper the chicken lightly, spray the skillet with cooking spray, and cook 6-7 minutes per side.  Remove the chicken from the pan.  Dice up the chicken into very small pieces.  Return to pan.)

Coarsely chop mixed vegetables.  Add to the pan with the cooked turkey or chicken.  Stir in the teriyaki sauce, hoisin sauce, peanut butter, ginger, rice vinegar, and sesame oil.  Cook over medium-high heat for 5 minutes, stirring frequently.  Add the garlic.  Cook for 1 minute.

Remove from heat.  Stir in the green onions.  Scoop about 1/2 cup turkey or chicken mixture on each lettuce leaf.  Fold lettuce leaf over filling.  Serve with additional hoisin sauce if desired.

Pesto Shrimp Pasta Toss

This is a recipe from a Taste of Home cookbook that my mom has.  It's light, healthy, and refreshing.  It's great dish for a warm spring or summer evening.

Makes 8-10 servings

Ingredients:
*13 oz. uncooked whole grain linguine
*2 lbs. frozen deveined, peeled shrimp (thawed)
*1 lb. fresh asparagus, trimmed*, and cut into 2-inch pieces
*1 medium yellow summer squash, sliced
*1 cup baby carrots, halved lengthwise
*1 Tablespoon low-fat margarine, melted
*1/2 teaspoon lemon pepper seasoning
*1/4 teaspoon salt + a dash
*1/2 cup prepared pesto (I use jar pesto from the grocery store)
*1/2 cup shredded Parmesan cheese
*cooking spray

Directions:
Preheat oven to 450.  Spray a large casserole dish with cooking spray.  Combine asparagus, carrots, and squash in the casserole dish.  Drizzle with margarine.  Toss to coat.  Sprinkle with lemon pepper seasoning and the 1/4 teaspoon of salt.  Toss to coat.  Bake for 45 minutes, stirring twice.

Towards the last half of the vegetable cooking time, cook the linguine according to the package directions, adding the dash of salt to the boiling water.  Add the shrimp during the last minute to minute and a half.  Drain the linguine and shrimp and transfer to a large serving bowl or back to the empty pot.

Add the vegetables and pesto to the pasta.  Toss gently.  Add the Parmesan cheese, and toss gently.

*Note:  To trim asparagus, bend 1 asparagus until it snaps in two.  Throw away the bottom, thick part that snaps off.  Line the snapped asparagus next to the rest of the asparagus, and using the snapped one as a template, cut the rest of the asparagus bottoms off.

Hamburger Corn Bread Casserole

This is from Taste of Home Comfort Food Diet cookbook.

Makes 6 servings

Ingredients:
*1 pound extra lean (96/4) ground beef
*1 small yellow onion, chopped
*1 can (15 oz.) Ranch style beans
*1 can (14.5 oz.) diced tomatoes (with juices and all)
*1 teaspoon chili powder
*1 teaspoon Worcestershire sauce

Topping:
*1/2 cup all-purpose flour
*1/2 cup cornmeal
*2 Tablespoons sugar
*2 teaspoons baking powder
*1/4 teaspoon salt
*1 egg, beaten
*1/2 cup fat-free milk
*1 Tablespoon canola oil
*cooking spray

Directions:
Preheat oven to 425.  In a large skillet, cook beef and onion over medium heat until meat is no longer pink.  Drain.  Add the beans, tomatoes with juices, chili powder, and Worcestershire sauce.  Bring to a boil.  Reduce heat.  Simmer, uncovered, for 5 minutes.  Transfer to a large baking dish coated with cooking spray.

For the topping:  in a small bowl combine flour, cornmeal, sugar, baking powder, and salt.  Combine egg, milk and oil in a separate bowl.  Stir wet ingredients into dry ingredients just until moistened.  Spoon over filling.  Gently spread to cover the top.

Bake, uncovered, at 425 for 14-18 minutes or until the filling is bubbly and the toothpick or knife inserted into the topping comes out clean.  Let stand for 5 minutes before cutting.

Zucchini Santa Fe

This is a great side dish for Mexican, southwestern, or hearty Tex-Mex food.  The green chilies give it a lot of zip.  This is a recipe from Mom's Best Meals Taste Of Home Cookbook.  I have lessened the amount of black pepper in my recipe.  The recipe below is the revised version.

Makes 6 servings

Ingredients:
*3 cups sliced fresh zucchini or frozen sliced zucchini, thawed
*1/2 cup yellow onion, chopped
*1 Tablespoon olive oil
*1 can (4 oz.) chopped green chilies, drained
*1 medium Roma tomato, chopped
*1/2 teaspoon salt
*1/8 teaspoon black pepper
*1/4 teaspoon garlic powder
*1/2 cup shredded Cheddar cheese

Directions:
In a large skillet, saute the zucchini and onion in oil for 10 minutes.  Add chilies, tomato, salt, pepper, and garlic powder.  Cook and stir for 5 more minutes until all the vegetables are hot.  Top with cheese.

Lentil Barley Vegetable Skillet

This is another great low-fat dish full of things that are really good for you.  I got this recipe from a Speedy Stove Top Meals cookbook at my mom's house, but I have modified it a bit.

Makes 6 servings

Ingredients:
*1 1/2 teaspoon salt
*1 Tablespoon olive oil
*1 cup dried lentils, rinsed
*2 medium carrots, sliced
*1 small yellow onion, coarsely chopped
*3/4 cup normal cooking (not quick-cooking) barley
*1 teaspoon dried basil
*1/4 teaspoon black pepper
*2 cans (14 oz. each) fat-free chicken broth
*1 medium green bell pepper, coarsely chopped
*2 medium stalks of celery, finely chopped
*1 cup frozen whole kernel corn
*1 can (14.5 oz.) diced tomatoes with Italian herbs (with juices and all)
*shredded Parmesan cheese

Directions:
In a large stockpot bring the chicken broth, basil and black pepper to a boil.  Add the barley.  Boil uncovered for 30 minutes, stirring occasionally.  Add water as necessary so that it looks like it retains the same amount of liquid as when it started.

Meanwhile, saute onion in oil for 3 minutes.  Add carrots and saute for about 2 minutes.  Add celery and saute for about 2 minutes.  Add bell pepper and lentils and saute 3-5 minutes.

Pour vegetable mixture into boiling barley pot.  Reduce heat to medium low (level 2).  Cover.  Cook for 20 minutes.

Add salt.  Stir in corn and tomatoes (with liquid).  Increase heat to level 3.  Cover and simmer 25-30 minutes, stirring occasionally, until lentils and vegetables are tender and liquid is almost absorbed.

Uncover and cook for 5 more minutes if there is still too much liquid.  Sprinkle with shredded Parmesan in individual bowls if desired.

Salmon Patty Sandwiches

This is from Comfort Food Diet Cookbook.  I was sceptical about this dish before I made it, but my husband and I both absolutely loved it.  It was very light, refreshing, and healthy, but without being boring, bland, and uninteresting like some healthier food is.  We both wanted more because it tasted so good!  The original recipe called for just 1 egg instead of 2 and 1/3 cup fine bread crumbs instead of 2/3 cup for a binder, but the patties fell apart when I flipped them.  So, I doubled the amounts of egg and bread crumbs to bind the patties better for this recipe.  The below amounts are the revised amounts.

Makes 4 sandwiches

Ingredients:
*I Can't Believe It's Not Butter spray
*1 small yellow onion, finely chopped
*1 small green bell pepper, finely chopped
*2 eggs, slightly beaten
*2/3 cup fine bread crumbs
*1 Tablespoon lemon juice
*1 teaspoon teriyaki sauce
*1/4 teaspoon dried parsley flakes
*1/4 teaspoon dried basil
*1/4 teaspoon black pepper
*1 can (14 3/4 oz.) salmon, drained, bones and skin removed
*cooking spray
*4 English muffins, split in two and toasted
*4 lettuce leaves
*1 Roma tomato, sliced

Directions:
In a small saute pan, saute onion and bell pepper with a few sprays of I Can't Believe It's Not Butter over medium heat until tender.  Set aside to cool.

In a small bowl combine egg, bread crumbs, lemon juice, teriyaki sauce, parsley, basil, and pepper.  Mix well.  Add cooled down onions and peppers.  (Make sure they are not hot because they will start cooking the egg if they are.)  Add the salmon.  Mix well.  Combine into four patties.

In a large non-stick skillet coated with cooking spray, cook patties over medium heat for about 5-6 minutes on each side or until lightly browned.  Serve on the toasted English muffins topped with a lettuce leaf and a few slices of tomatoes.

Homemade Spaghetti Sauce

 We got this recipe off of Recipeezar years ago.  We make this sauce every year on senior high mission trip with our church.  My husband and I always go together as cooks.  This recipe makes a lot of sauce.  We usually freeze 1/2 to 2/3 of it to use months later for another easy spaghetti meal or to make lasagna.  Since it makes so much, it actually ends up being cheaper to make my own sauce than to buy spaghetti sauce from the store.  It's also healthier since it's not processed, not to mention it tastes like you're in Italy.  My husband and I traveled to Italy in 2005, and this sauce brings us back there every time we have it.  It makes the house smell amazing while it is cooking, too!  It's a great meal to make for a Saturday or Sunday supper since it sits on the stove all day cooking.

Makes 2-3 recipes worth

Ingredients:
*2 lb. extra lean ground beef (96/4)
*1 large yellow onion, chopped
*4 fresh cloves garlic, crushed or minced
*1 can (28 oz.) diced tomatoes (with juices and all)
*2 cans (6 oz. each) tomato paste
*2 cans (15 oz. each) tomato sauce
*2 cups water
*3 teaspoons dried basil
*2 teaspoons dried parsley flakes
*1 1/2 teaspoons brown sugar
*1 teaspoon salt
*1/2 teaspoon crushed red pepper
*1/4 teaspoon black pepper
*1/4 cup red wine (Cabernet) or red cooking wine

Directions:
In a large stock pot, brown the beef and onions over medium heat.  Add all other ingredients.  Stir well.  Bring to a simmer over medium heat.  Reduce heat to low, cover, and simmer for at least 2 hours, stirring occasionally.  I usually simmer it for at least 4 hours, though.  The longer it sits on the stove, the better it tastes.

Spicy Chuckwagon Soup

This is from the Taste of Home Heart Warming Soups magazine that my mom gave me one Christmas.  I usually try to buy chuck roast on sale so that I can use one that week and freeze the others for a later time.  I had a chuck roast in the freezer, so we decided to make this zippy soup that we love.  It's probably my favorite soup.

Makes 10 servings

Ingredients:
*2 Tablespoons all-purpose flour
*1 Tablespoon paprika
*1 teaspoon + 1 Tablespoon chili powder, divided
*2 teaspoons salt
*1 teaspoon garlic powder
*1 boneless beef chuck roast (3 lbs.), cut into 1-inch pieces
*1/4 cup canola oil
*2 medium yellow onions, chopped
*1 can (28 oz.) stewed tomatoes (with juices)
*1 can (10.5 oz.) condensed beef broth
*1 bay leaf
*1/4 to 1/2 teaspoon cayenne pepper, depending on how spicy you like it
*5 medium red potatoes, scrubbed, skins on, and cubed
*4 medium carrots, sliced
*1 can (11 oz.) whole kernel corn, drained


Directions:
In a large zip lock bag, combine the flour, paprika, 1 teaspoon chili powder, salt, and garlic powder.  Ad beef, a few pieces at a time.  Shake to coat.

In a large stock pot, heat the oil on medium high heat.  Once hot, brown the beef in batches.  We use an oil screen on top of the pot so that the oil won't splatter.

Stir in the onions, and cook for 3 minutes more.  Stir in the tomatoes, broth, bay leaf, cayenne, and remaining chili powder.  Bring to a boil.  Reduce heat.  Cover, and simmer for 30 minutes, stirring occasionally.

Add potatoes and carrots.  Cover and simmer 40 minutes longer or until vegetables are tender.  Add corn.

Turn to low heat.  Cover, and let sit on the stove for at least 20 minutes, stirring occasionally.  We usually let it sit for several hours on low so that the flavors blend well, stirring occasionally.  The longer it sits, the better it tastes.  Discard the bay leaf before serving.

This goes great with cornbread.

Crock Pot Chicken Pot Pie

I got this recipe from one of my mom's cookbooks, Slow Cooker Favorites.

Makes 5 servings

Ingredients:
*1 1/4 lb. boneless, skinless chicken thighs
*1 pkg. (.87 oz.) chicken gravy mix
*1 cup carrots, cut in half lengthwise and into 1 inch strips
*1 jar (4.5 oz.) sliced mushrooms, drained
*1 cup fat-free chicken broth
*1/4 cup dry white wine or cooking white wine
*2 cups frozen southern-style cubed hash browns, thawed
*1 cup frozen green peas, thawed
*1/8 teaspoon black pepper
*8 flaky layers buttermilk biscuits
*2 teaspoons fat-free milk + 1/3 cup
*1/2 teaspoon dried thyme leaves
*1 1/2 Tablespoons flour

Directions:
Rinse chicken with water and pat dry.  Cut into 1-inch pieces.  Place chicken in a 3 1/2-4 quart slow cooker.

Sprinkle with gravy mix, and stir lightly to coat.  Top with carrots and mushrooms.  Pour broth and wine over top.  Add salt.

Cover, and cook on low for 5-7 hours.

Mix very cold milk (1/3 cup) with flour, adding the flour gradually and whisking it together.  Store in the fridge.

About 30 minutes before serving, preheat the oven to 375.  Add the potatoes, peas, and black pepper to the crock pot.  Stir gently to mix.  Increase heat to high.  Cover and cook 30 minutes longer or until peas are tender.

Place biscuits on an ungreased cookie sheet.  Brush tops with the 2 teaspoons of milk.  Sprinkle with thyme.  Bake as directed on the can.

While the biscuits are baking, take milk/flour mixture out of the fridge and whisk.  Slowly stir into the crock pot to thicken the mixture.

To serve, put the bottom half of a biscuit on a plate or in the bottom of a bowl.  Scoop some chicken and vegetable mixture onto the biscuit.  Place the top part of the biscuit over the chicken and vegetable mixture.

Note:  To thaw the hash browns and peas, microwave each in their packaging in one minute intervals on power level 4.

Breakfast Tacos

Breakfast tacos for breakfast or dinner is always a good idea!  These are the breakfast tacos we make on mission trip every year also.

Makes 8 tacos

Ingredients:
*4 baking potatoes, scrubbed, skin on,
and chopped into cubes
*1 large yellow onion, chopped
*at least 6 Tablespoons
margarine
*10 slices thick-cut
bacon (2 1/2 slices per person)
*cooking spray
*1 lb. lean, low-fat, pork sausage
*8 eggs (2 per person)
*salt
*black pepper
*1/4 cup fat-free milk
*8 flour tortillas (2 per person) (at home
we use HEB fresh baked wheat tortillas
from the tortilla bakery)
*shredded 2% cheddar cheese
*salsa

Directions:
Prepare home fries.  This is my husband's specialty.  I have tried to make these before, and because I have to stir the potatoes instead of flipping the potatoes in the pan, they end up mushy. They still taste great, but they're not as crisp as when my husband does it.  To make home fries:  Heat 3 Tablespoons of margarine in a large skillet over medium-high heat.  Heat the other 3 Tablespoons of margarine in another large skillet.  (Using two skillets will help keep the potatoes crispier.)  Once the margarine is melted and hot, add the potatoes.  Cook until a little over half-way done, stirring the potatoes frequently by flipping them in the pan.  Add more margarine or a little water if the potatoes start to stick.  You want them to be a little brown, though.  Add the onions.  Continue flipping and cooking until the potatoes are cooked through and the onions are browned.  Keep warm.

Meanwhile, preheat the oven to 400.  Spray a large cookie sheet with shallow sides with cooking spray.  Place the bacon on the cookie sheet.  Bake for 20 minutes.  (Cooking bacon this way will give you just as crispy bacon as frying it in the pan, if not better.  It's less messy also.)  Place the cooked bacon on a plate lined with paper towel to help get the grease off.

Meanwhile, brown the sausage in a skillet over medium heat.  Drain.  Place on a plate lined with paper towel.  Place a paper towel on top.  Dab to get the extra grease out.  Keep warm. 

Beat the eggs in a medium bowl.  Add a couple dashes of salt and black pepper.  Pour in milk.  Whisk.  Scramble eggs in a skillet on medium heat, stirring continuously once they start to cook.

Warm flour tortillas in the microwave by wrapping them tightly on all sides with paper towel to retain moisture.  Heat for 15-20 seconds.   Or wrap tightly in foil, and heat in the oven on 350 until warmed through.

To assemble tacos, place cheese, eggs, sausage, bacon, home fries, and salsa in a flour tortilla.

Grilled Cajun Catfish

This takes less than 10 minutes to make.

Recently I went to the store to buy frozen catfish fillets so that I could make Cajun catfish, and I could not find them.  The person at the fish counter told me that there are not a lot of catfish this year, so fresh and frozen catfish cost the same for them to buy.  Therefore, this grocery store chose to only carry fresh.  It was very affordable.  I bought pre-marinated Cajun catfish that they had packaged that morning from HEB.  The fillets were huge, and each fillet really made 2 servings.  There were 2 fillets in the package, so it could feed four. 

I grew up in a small town in southeast Texas, which is about 45 minutes from the Gulf of Mexico as well as from the Louisiana border, so I am picky about my Cajun catfish.  The HEB marinated Cajun catfish passed the test.

Ingredients:
*HEB marinated fresh Cajun catfish fillets from the fish counter
*cooking spray

Directions:
Heat a grill pan over medium heat.  Once hot, spray the pan with cooking spray.  Place the fish on the grill.  Cook for about 4 minutes per side or until fish is easily flaked with a fork.

Sauteed Spinach

Before making this recipe, I've had sauteed spinach twice in my life:  once on our 9th anniversary last year at an amazing little wine bar in downtown Grapevine, Texas called Into the Glass, and once on our 10th anniversary trip this year to San Francisco at a local crab house.  Both times, I felt like I was eating something so fancy and decadent.  I never thought I would be able to find a recipe that tasted as good as these two places, but I was wrong.  Thanks to Ina Garten from the Food Network, we can feel like we're on our anniversary any time.  Of course, I made some modifications like always, so the recipe here is my revised version.  Oh, and it's SUPER easy and FAST to prepare.  It takes less than 5 minutes, but tastes awesome.  My kind of recipe.

Makes 6 servings

Ingredients:
*2 bags (9 oz. each) pre-rinsed spinach leaves
*1 1/2 to 2 Tablespoons olive oil
*5 cloves garlic, pressed or minced
*1 3/4 teaspoons kosher salt
*1/2 teaspoons black pepper
*1 Tablespoon unsalted butter (the real deal--it's okay.  It's just 1 Tbs., and the rest of this dish is fresh.  Margarine is salted, so you really need unsalted butter.)
*1/8 teaspoon lemon juice

Directions:
In a VERY large stock pot, heat the olive oil over medium/low heat (level 3).  Add the garlic, and cook for only about 45 seconds so that it doesn't start to brown.

Add all the spinach, the kosher salt, and pepper.  The pot will be full.  Toss it with the garlic and oil.  Cover, and cook for 2 minutes.

Uncover, turn the heat to high, and add butter and lemon.  Toss.  Cook for 1 minute, stirring with a wooden spoon, until all the spinach is wilted.  By the end, the spinach will have cooked down a lot.

Using a slotted spoon (you just want the spinach, not the liquid stuff left behind), lift the spinach to a serving bowl.  Serve hot.

Mashed Cauliflower

Sometimes I serve this as a substitute to mashed potatoes to get in another vegetable serving.  Even my two year old eats this.

Ingredients:
*2 heads cauliflower, stem removed, chopped into florets*salt to taste
*6 dashes white pepper, divided
*1/4 to 1/3 margarine or more to taste, divided

Directions:
Preheat oven to warm.  Steam 1 head of cauliflower in an electric steamer for 45 minutes.  Use the amount of water that your steamer calls for when steaming vegetables.  For example, our steamer has two lines, and we fill it up to the shallow line for cauliflower.

Remove cauliflower from steamer and place in a large bowl.  Use a potato masher to mash the cauliflower.  Add half the margarine, half the white pepper, and salt to taste.  Stir well until the margarine is melted.  Cover with foil and place in the oven to keep warm.

Prepare the steamer for a second time.  Steam the 2nd head of cauliflower in the same way.  Remove cauliflower from the steamer and place in another bowl.  Add the rest of the margarine, the rest of the white pepper, and salt to taste.  Stir well until the margarine is melted. 

Combine both mixtures into one bowl.  Serve hot.

Grilled Seasoned Sweet Chili Chicken

This dish is so easy, and it's just one more reason why I love HEB so much.  This chicken is some of the most flavorful chicken I have ever had.

Makes 4-5 servings

Ingredients:
*HEB Seasoned Sweet Chili Chicken Breasts
*1 cup water

Directions:
Heat a grill pan over medium high heat.  Once hot, add the chicken breasts.  Cook for about 5 minutes, and then turn.  Add some of the water to deglaze the pan.  Cook for a few minutes more.  Turn frequently, adding the water gradually to deglaze the pan more and more each time you turn the chicken until the chicken is cooked through--about 15 minutes total.  The water will make a nice glaze.

Crispy Caribbean Veggie Wraps

These are so low-fat and DELICIOUS.  I seriously cannot stop eating these when I make them.  This is from the Taste of Home's Light & Tasty October/November 2006 cookbook.

 Makes 40 small wraps (appetizer size)


Ingredients:
*cooking spray
*1/2 cup red onion, finely chopped
*2 teaspoons jalapeno pepper, seeded, finely chopped
*2 sweet potatoes
*1 cup canned black beans, rinsed and drained
*2 Tablespoons lime juice
*2 teaspoons salt
*2 teaspoons ground cumin
*2 garlic cloves, pressed or minced
*1/2 cup water
*40 wonton wrappers
*2 cups salsa

Directions:
Preheat oven to 375 with a baking sheet in the oven so that the baking sheet is hot when you put the wraps on it later.

Saute red onion and jalapeno in a small skillet with cooking spray until tender.  Set aside.

Scrub the sweet potatoes and pierce with a fork.  Put on a microwave-safe plate and microwave, uncovered, on high for 12 minutes or until tender, turning once.  Be careful not to overcook because it will get hard.  Cool.  Split potatoes in half and scoop pulp into a medium bowl.  Mash pulp.
Stir in black beans, red onion, jalapeno, lime juice, salt, and cumin.

 Put water in a small bowl.  Lightly brush water over all four edges of one wonton wrapper.  (Keep the other wrappers covered with a damp paper towel until ready to use.)  Spread 1 Tablespoon of sweet potato filling along the edge of one wrapper.  Roll up tightly. 

Spray hot baking dish with cooking spray.  Place filled wonton on the hot baking sheet.  Repeat with the remaining wrappers and filling.  Spray wraps with cooking spray.  Turn wraps and spray the undersides.

Bake at 375 for 15 minutes or until golden brown.  Serve with salsa for dipping.

Italian Burgers

This is my best friend Stef's recipe and one of my family's favorites.  We made it on a senior high mission trip with our church to Gulfport, MS to do Hurricane Katrina relief.  Stef was a cook for that trip with my husband and me.  She has since moved three hours away, and every time I make this dish, I think of her and all the fun we had together on that trip.

Makes 4 burgers (1/4 lb. each)

Ingredients:
*1 lb. lean ground beef (we use 96/4)
*1 small jar of spaghetti sauce--you'll need 1/3 cup + some to pour over each burger at the end (I just use Prego Traditional--you don't need anything fancy for this recipe.  The burgers speak for themselves.)
*3 Tablespoons onion, finely chopped
*4 slices Provolone or reduced-fat Mozzarella cheese
*4 wheat hamburger buns or 8 slices Italian bread

Directions:
Preheat oven to broil.  Pour all of the spaghetti sauce, except for 1/3 cup, into a small saucepan.  Cook on low to warm the sauce.

Meanwhile, mix beef, the reserved 1/3 cup spaghetti sauce, and onion in a medium bowl.  Form into 4 patties.

Place patties on a roasting pan filled with some water on the bottom to catch the grease drippings.  Broil approximately 3 inches from heat for 6 minutes.  Turn patties.  Broil 6 more minutes.  Top each patty with a slice of cheese and broil just until cheese is melted and the beef is cooked.  (Since there is spaghetti sauce in the patties, it will look a little pink even when it is well-done.  12 minutes should produce a well-done burger.)  Remove patties from oven.

Place hamburger buns or Italian bread slices on a cookie sheet.  We spray each slice with I Can't Believe It's Not Butter spray.  Broil just until lightly toasted, watching it carefully so that the bread does not burn. 

Place a hamburger patty on a piece of bread.  Top with some spaghetti sauce and then another slice of bread.

Mexican Pizzas

My husband and I discovered this recipe when we were dating in college.  It's from the Pillsbury Quick & Easy Bake-Off Contest 39 magazine.  This was the first dish that we ever cooked together.  The original recipe calls for quite a lot of cilantro that you add just before the cheese--so much cilantro that it has made us sensitive to cilantro ever since.  It was overkill.  So, we leave the cilantro off now.

Makes 8 pizzas

Ingredients:
*1 can refrigerated Pillsbury Grands buttermilk biscuits (I recently made this with a store brand that was similar and less expensive.)
*1 cup fat-free refried beans (from a 16 oz. can)
*1 cup salsa
*1/4 cup sliced ripe (black) olives
*1 can (4 oz.) chopped green chilies, drained
*1 1/2 cups shredded Colby-jack cheese
*4 green onions, chopped
*fat-free sour cream--optional


Directions:
Preheat oven to 350.  Press or roll each biscuit to form
a 5-inch round.  Place on ungreased cookie sheets.

Spread 2 Tablespoons refried beans on each round.  Top each with 2 Tablespoons of salsa.  Top evenly with black olives and green chilies.   Sprinkle with cheese.

Bake at 350 for 25 minutes or until the edges are golden brown and cheese is melted.  Sprinkle with green onions.  My husband likes to top his with a dollop of sour cream.  Serve immediately.

Note:  I leave off the green chilies on my son's Mexican pizza because it is too spicy for him.  I also leave off the green onions and sour cream.  I cut his pizza into four wedges.

Easy Mexi-Corn

 This is like the Mexi-corn you can buy in a can but made with fresh ingredients.  I had some left-over onion, jalapeno pepper, and red bell pepper in my refrigerator as well as a bag of steamable corn in the freezer, so I decided to throw this together.

Ingredients:
*1 bag frozen corn steamer bag
*1/2 jalapeno pepper, seeded, and finely chopped
*1/4 of a yellow onion, finely chopped
*1/4 of a red bell pepper, finely chopped
*olive oil
*dash of salt

Directions:
Saute jalapeno, onion, and bell pepper in a small amount of olive oil until just tender.

Meanwhile, microwave steamer bag of corn according to package directions.

Pour cooked corn into a serving bowl.  Stir in sauteed vegetables.  Add a dash of salt.

Roasted Winter Vegetables

This is from The Pampered Chef Celebrate cookbook.  The original recipe called for leeks, but we didn't like the texture, so I left them out of the recipe below.

You can also make a spring version of this recipe using asparagus, yellow or red bell pepper, and red onion.  Keep the baby carrots.  Don't add the asparagus until it has baked for 25 minutes.

Ingredients:
*1 lb. beets, trimmed and scrubbed really well, quartered
*1 lb. parsnips (about 3 medium), peeled, cut into 1-inch pieces
*1 lb. baby carrots
*3 Tablespoons olive oil
*1 garlic clove, pressed
*1 1/2 tsp Pantry Rosemary Herb Seasoning Mix from Pampered Chef (or dried rosemary leaves, crushed)
*1/4 tsp salt

Directions:
Preheat oven to 425.  Combine beets, parsnips, carrots, garlic, seasoning, salt, and oil in a large bowl.  Toss to coat.  Spread evenly in a large baking dish.  Bake 45 minutes to 1 hour, stirring occasionally.

Smoky Shrimp and Creamy Grits

What's more southern than shrimp and grits?  Cream cheese gives these grits a creamy texture, and Chipotle chilies give this southern dish a Texas flare.

This is a variation of a recipe I found in Pillsbury Prize Winning Bake Off Collector's Edition Vol. 2 magazine.  I changed the measurements of the ingredients to better suit our taste.


Ingredients:
*6 cups water
*4 teaspoons salt
*2 cans (14.75 oz. each) cream-style corn
*1 1/2 cups quick-cooking grits
*1 cup green onions, finely chopped (about 8 onions)
*4 oz. fat-free cream cheese
*1/4 cup low-fat margarine
*1 large garlic clove, pressed or minced
*2 lb. frozen uncooked deveined, peeled shrimp--thawed
*1 teaspoon seafood seasoning
*1 teaspoon chipotle chilies in adobo sauce, *seeds removed and finely chopped (slice a pepper in half and scrape out seeds) (freeze the rest that came in the can)
*1 can (14.5 oz.) fire roasted diced tomatoes, drained

Directions:
In a 3-quart saucepan, heat water, salt, and corn to boiling.  With a wire whisk, gradually beat in grits.  Return to boiling, beating constantly.

Reduce heat to low.  Cover and simmer 5 to 7 minutes, stirring occasionally, until thickened.  Remove from heat.  Stir in green onions and cream cheese until well combined.  Cover.  Keep warm.

Meanwhile, in a large skillet, melt margarine over medium-high heat.  Add garlic, and cook for 2 minutes or until lightly browned.  Add shrimp.  Cook and stir 4 to 6 minutes or just until shrimp are pink.  Stir in seafood seasoning, chipotle chilies, and tomatoes.  Reduce heat to medium.   Simmer uncovered 2 to 3 minutes or until tomatoes are heated through.

To serve, scoop grits in individual bowls and top with shrimp mixture.

*Note:  If you like really spicy food, then do not take the seeds out of the chipotle peppers.  This dish is zippy even without the seeds.

Grilled Ranch Chicken

This is the chicken recipe that I use for Grilled Ranch Chicken & Veggie Sandwiches.  The chicken is great as a main dish by itself as well.

Ingredients:

*4 boneless, skinless chicken breasts
*1 packet (1 oz.) dry Ranch dressing mix
*2 Tablespoons all-purpose flour
*cooking spray

Directions:

Heat a grill pan over medium heat until very hot.  Remove 2 teaspoons from the Ranch dressing mix and discard.  Pour the remaining Ranch dressing mix into a bowl.  Combine the flour.  Mix well with a pastry blender or fork.

Dip the chicken pieces in the flour mixture, coating both sides.  Shake off the excess.  Lightly spray the chicken pieces with cooking spray.

Spray the hot grill pan with cooking spray.  Place chicken in hot grill pan, and cook about 7 minutes per side until chicken is not longer pink in the middle.

Grilled Ranch Chicken and Veggie Sandwiches

If you ever want a sandwich that is chalk full of veggies and chicken that's bursting with flavor, then you'll like this recipe.  I have never had carrots on a sandwich and wasn't sure how this would taste, but all my husband and I could say when we ate these was, "Mmmmmmmm...."  They were surprisingly delicious.  I am always on the lookout for great hot sandwiches.  I try to prepare one sandwich or wrap meal per week for dinner.  This is a version of a recipe I found in The Pampered Chef Casual Cooking cookbook.

The chicken itself can be served as a main dish if you do not want to make these sandwiches or if you just want the left-over chicken for leftovers.  I call it Ranch Chicken.  My husband and I cooked all the chicken, but only assembled 2 sandwiches for us.  I had the remaining chicken breast for lunches later in the week, while my husband made another sandwich for a lunch later in the week.

Ingredients:
*4 ounces fat-free cream cheese, softened
*1 Tablespoon fat-free milk
*1 packet (1 oz.) dry ranch dressing mix, divided
*1 garlic clove, pressed
*4 boneless, skinless chicken breasts
*8 slices sourdough bread (I buy the packaged kind)
*cooking spray
*2 Tablespoons all-purpose flour
*2 Roma tomatoes, sliced
*1 carrot, shave
*1 cup alfalfa sprouts
*1 firm, ripe avocado, sliced

Directions:
In a small bowl, combine cream cheese, milk, 2 teaspoons of the Ranch dressing mix, and garlic.  Mix well and set aside in the refrigerator until you are ready to assemble the sandwiches.

Prepare vegetables, and put in the refrigerator until ready to assemble the sandwiches.  

Place each chicken breast between two pieces of wax paper and flatten the chicken using a meat tenderizer or a rolling pin to 3/4-inch thick.

Heat a grill pan over medium heat until very hot.  Lightly spray one side of each bread piece with cooking spray.  Place the oiled sides down in the grill pan.  Cook 2-3 minutes or until toasted.  (You could also broil the bread on a cookie sheet until lightly toasted.)

Combine remaining Ranch dressing mix and flour in a small bowl.  Mix well with a pastry blender or fork.  Dip chicken pieces in the flour mixture on both sides, coating well.  Shake off the excess.  Lightly spray chicken pieces with cooking spray on both sides.

Place chicken in hot grill pan, and cook about 7 minutes per side until chicken is not longer pink in the middle.  Remove from pan.

To assemble the sandwiches, spread the cream cheese mixture onto the untoasted side of each bread slice.  On 4 of the slices, evenly layer tomato, chicken, carrots, alfalfa sprouts, and then avocado.  Top with the remaining bread slices and press firmly.  Slice sandwiches in half diagonally if desired.  Serve immediately.

Easy Potato Pancake (With Sneaky Vegetables Inside)

My husband's mom is from Germany, so he is kind of picky about his potato pancakes.  He grew up eating the real deal, in which you have to grate potatoes.  This recipe is a short-cut version that uses shredded hash browns, and he loves it.  It also has some sneaky vegetables in it, so when my son eats it, he has no idea that he is getting in a serving of veggies ;)  You cannot even taste them!

This is from The Pampered Chef Celebrate cookbook.

Makes 8 servings

Ingredients:
*1 medium carrot, grated
*3 Tablespoons fresh parsley, chopped
*2 Tablespoons yellow onion, very finely chopped
*1 teaspoon margarine
*1 pkg. (20 oz.) frozen shredded hash browns, thawed
*3 Tablespoons all-purpose flour
*1/2 teaspoon salt
*dash of black pepper
*4 Tablespoons canola oil, divided
*applesauce--optional

Directions:
Saute onion in margarine just until tender. 

In a large bowl, combine potatoes, carrot, parsley, and onion.

In a small bowl combine flour, salt, and black pepper.  Sprinkle over potato mixture.  Stir lightly.

In a large skillet, heat 2 Tablespoons of the oil over medium heat until hot.  Add potato mixture and spread out evenly in the skillet.  Press down with a spatula to get it all even.  Cook 10-12 minutes or until underside of potato pancake is dark golden brown and crisp.

Carefully slide potato pancake onto a dinner plate.  Place a second dinner plate upside down over the pancake.  Firmly holding plates together, turn the plates over so that the browned side of the pancake is now on top.

Add the remaining 2 Tablespoons of oil to the skillet.  Let it get hot.  Return the potato pancake to the skillet with the golden brown side facing up.  Press down firmly with a spatula.  Cook for 10-12 more minutes or until the bottom side is dark golden brown and crisp.

Slide onto a plate.  Cut into triangles with a pizza cutter.  Serve with applesauce for dipping on the side, if desired.

Liz's Chili

I'm not sure what happened to the picture I took of this dish.  I must have accidentally deleted it off my camera.  I'll upload a picture the next time that I make it.

This recipe if from our campus minister's wife, Liz.  She would make this and bring it up to the Texas A&M Wesley Foundation Methodist Student Center for lunches or dinners for us starving college students.  It is yummy.  Before we graduated, I made sure to get her to write her recipe down for me.  I still have the tiny little paper that she wrote it on almost ten years later.  My son LOVES this chili recipe.  The recipe she wrote down calls for chili powder, salt, and black pepper to taste.  Below are the measurements that I use when I make this for my family.  I also add onion to mine.

My family eats this chili in a variety of ways:  just the chili with some saltine crackers on the side, chili with a few crushed up tortilla chips in it and cheddar cheese on top, chili on top of rice with cheddar cheese on top, frito pie, and chili cheese dogs.

This recipe makes a lot, so you can freeze half to use for a later time.

Ingredients:
*1 1/2 - 2 lbs. extra lean ground beef (I use 96/4)
*1/2 yellow onion, chopped
*1 large can (28 oz.) whole tomatoes (with juices)
*2 cans (about 15 oz. each) dark kidney beans (liquid and all)
*1 large can tomato soup
*4 Tablespoons + 1 teaspoon chili powder
*2 dashes salt + 1 teaspoon
*3 dashes black pepper

Directions:
Brown beef and onion in a large stock pot.  Season with 2 dashes of salt as you are cooking the meat.

Once the meat is browned, add the whole tomatoes, kidney beans, tomato soup, all the chili powder, the 1 teaspoon of salt, and the black pepper.  Mix well, kind of squishing the tomatoes as you stir.

Bring to a simmer on medium heat.  Reduce heat to low, cover, and let sit on the stove for several hours to blend the flavors, stirring occasionally.  The longer it sits, the better it tastes.

Fish Tacos

We love these.  They are incredibly light and healthy but full of bold flavors.

Makes 8 tacos

Ingredients:
*3 cloves garlic, pressed
*2 teaspoons lime juice
*2 teaspoons ground cumin
*1 1/2 teaspoons kosher salt
*1 teaspoon black pepper
*1/4 cup tequila
*1 lb. tilapia fillets (I use frozen but thawed completely)
*cooking spray (Olive Oil flavored)
*8 corn tortillas
*shredded cabbage (I buy this in a bag in the produce section)
*shredded Monterrey jack cheese
*2 avocados, sliced and drizzled with a splash of lime juice
*1 jar HEB brand Green Chile Tomatillo Salsa

Directions:
Combine garlic, lime juice, cumin, salt, pepper, and tequila in a small bowl to make the marinade.  Whisk.  Place tilapia fillets in a large zip lock bag.  Add marinade.  Seal bag and make sure all fish is coated.  Let sit on the counter in room temperature for 30 minutes.

Heat a large skillet on medium heat (level 4).  Once hot, spray with cooking spray.  Cook fish for 2 minutes.  Flip.  Cook fish for 2 more minutes or until flaky and white.  Remove from pan immediately and place on a plate so that it stops cooking.

Wrap tortillas in paper towel and seal on all sides.  Heat in the microwave for 15-20 seconds.

To assemble taco, sprinkle corn tortilla with cheese.  Top with fish, avocados, cabbage, and tomatillo salsa on top.

Cheesy Polenta Roasted Red Bell Peppers

These were good, especially at first.  By the end, though, it was too much red bell pepper taste for both my husband and I.  We decided the next time I would make it into a casserole using the same ingredient amounts, except for less red bell pepper.  I would bake it in a casserole dish in the oven.  The next time that I make the casserole, I'll post cooking times.  This dish is from Pillsbury Prize Winning Bake-Off Recipes, Collector's Edition Vol. 2.

Makes 4 stuffed peppers

Ingredients:
*4 large red bell peppers, seeds and membranes removed and tops removed*
*12 oz. polenta, cut into 1/4-inch pieces (2 cups)
*1 can (11 oz.) Mexicorn whole kernel corn with red and green peppers, drained
*salt and pepper to taste
*3/4 cup shredded Monterey Jack cheese
*3/4 cup shredded provolone cheese
*cooking spray
*foil

Directions:
Preheat oven to 350.  If necessary, cut a thin slice off bottom of each bell peppers if they do not stand upright.

In a medium bowl, mix polenta pieces, corn, salt and pepper, and half of each of the cheeses.  Spoon polenta mixture into bell peppers.  Sprinkle with remaining cheese.

Place filled peppers in an ungreased glass baking dish.  Fill dish halfway with water.  Spray a piece of foil with cooking spray.  Cover dish tightly with the greased side of the foil down.  Bake 30 minutes.

Remove foil.  Bake an additional 15-20 minutes or until bell peppers are crisp-tender and filling is thoroughly heated.  Cool 5 minutes.  Remove peppers from dish.  Be careful because the water will be hot. 

*Note:  If making it into a casserole, use 1 red bell pepper, coarsely chopped instead of 4 peppers.

 

Poblano Florentine Casserole

Mexican or Italian?  This dish has elements of both.  This is from Pillsbury Prize Winning Bake-Off Recipes, Collector's Edition, Vol. 2.

Makes 9 servings

Ingredients:
*5 fresh poblano chilies
*cooking spray
*1 1/2 cups shredded Monterey Jack cheese or Chihuahua cheese
*1 cup 2% shredded Mexican blend cheese
*1/3 cup fat-free ricotta cheese
*2 cloves garlic, pressed or minced
*1/2 teaspoon ground cumin
*1 box (9 oz.) frozen chopped spinach, thawed and squeezed to drain
*1 can (12 oz.) Pillsbury Grands! Jr. Golden Layers Butter Tastin' refrigerated biscuits (10 biscuits)
*1 can (10 oz.) mild enchilada sauce

Directions:
Set oven to broil.  Broil poblanos whole on a cookie sheet with the tops of the peppers 2 inches from heat for about 10 minutes, turning frequently with tongs until all sides are blackened and blistered.   Place chilies in a zip lock bag.  Seal bag.  Let chilies steam 15 minutes.

Heat oven to 350.  Spray 8-inch (2 quart) glass baking dish with cooking spray.

In a medium bowl, mix Monterey Jack and Mexican cheese blend.  Reserve 3/4 cup for topping.

In another medium bowl, mix ricotta, garlic, cumin, and spinach.  Stir shredded cheeses (except for that 3/4 cup).  Set aside.

Wearing food-safe plastic gloves, peel blackened skin from chilies.  Cut open chilies, remove stems, seeds, and membranes.  Cut each chile in half lengthwise into 2 pieces.  Pat dry with a paper towel.

Separate dough into 10 biscuits.  Separate each biscuit into 2 thin layers.  Flatten slightly.

Pour half of the enchilada sauce over the bottom of the baking dish.  Place 10 biscuit layers on the sauce, cutting biscuits if necessary to fit.  Top with 5 chile halves.  Spread spinach mixture over chilies.  Top with remaining 5 chile halves and remaining biscuit layers.  Pour remaining enchilada sauce over biscuits.

Spray a sheet of foil with cooking spray.  Cover baking dish with the foil with the greased side down.  Bake 55-60 minutes or until thoroughly heated and bubbly around edges.

Sprinkle with reserved 3/4 cup shredded cheeses.  Bake uncovered 5-8 minutes or until cheese is melted.  Cool 10 minutes before cutting.

Quick Asian Salad

I have a more complex Asian coleslaw recipe from one of my husband's co-workers that is full of flavor.  This recipe is a short cut version for when I do not have time to make the other.  It's not as flavorful, but it is a good week night substitute. 

Ingredients:
*1 bag shredded cabbage
*1/4 cup sunflower seeds
*1/4 cup sliced almonds
*2 green onions, chopped
*Kraft Asian salad dressing (according to taste)

Directions:
Place all ingredients in a large salad bowl, except the salad dressing.  Toss.  Pour salad dressing on salad and toss.  Serve cold.

Asian Green Beens

Ingredients:
*1 lb. frozen green beans, thawed
*1 oz. slivered almonds
*4 cloves garlic, minced or pressed
*1/8 cup soy sauce
*olive oil

Makes 6 servings

Directions:
Saute green beans in a little olive oil in a skillet over medium heat for a couple of minutes.

Add garlic to skillet.

About halfway through, add almonds and soy sauce.  Continue to saute until hot.

Indonesian Chicken

Makes 6 servings

Ingredients:
*1 Tablespoon orange marmalade
*1/2 cup soy sauce
*1/2 cup honey
*2 garlic clove, pressed or minced
*3/4 teaspoon ground ginger
*6 boneless skinless chicken breasts

Directions:
In a small sauce pan mix together all ingredients except the chicken.  Bring to a boil.  As soon as it boils, remove from heat.  Set aside to cool to room temperature.

Once marinade has cooled down, put chicken and marinade in a large zip lock bag.  Seal.  Place in refrigerator for 2 hours.

Preheat oven to 375.  Pour marinade and chicken into a baking dish.  (Do not discard marinade.  It will boil in the oven.)  Bake at 375 for 20 minutes.  Baste.  Bake 20 more minutes.

Crock Pot Italian Beef Sandwiches

This is my best friend Stef's recipe.  I have tried many different recipes for this, and I always come back to this one.  It's the best.  Her recipes are usually the best versions of the things out there.  Even my two and a half year old son cannot get enough of this dish.  I normally do not care for pepperocinis, but once cooked down into this dish, they add an interesting zippy flavor.

Makes 8 sandwiches



Ingredients:
*3 1/2 lb. boneless beef chuck roast (chuck roast shreds really easily)
*1 cup pepperocini pepper juice from a jar of pepperocinis
*1 pkg. dry Italian dressing mix (She uses Good Seasonings brand, but I recently tried an HEB store brand, and it tasted the same.)
*1 pkg. dry brown gravy mix
*jarred sliced pepperocinis to taste
*garlic powder
*wheat hoagie rolls
*8 slices low-fat mozzarella cheese or provolone cheese

Directions:
Place roast in a crock pot.  Sprinkle liberally with garlic powder and rub all over.  Turn it over, and repeat.

In a small bowl whisk pepperocini juice with the Italian dressing mix.  Pour over the beef.  Add sliced pepperocini peppers to taste.  Cover, and cook on low for 8-10 hours.

Preheat oven to broil.

Just before serving, uncover the crock pot, and shred the meat with two forks inside the crock pot.  Mix in gravy mix, cover, and cook for about 5-10 minutes more.

Meanwhile, split hoagie rolls with a knife lengthwise down the middle.  Place hoagie rolls on a cookie sheet.  Place a slice of cheese on one side of each of the hoagie rolls.  Broil hoagie rolls just until the cheese is melted and the bread is lightly toasted.  Watch carefully because this will happen quickly.

Spoon Italian beef mixture on one side of the hoagie roll to eat.

BBQ Baked Potatoes

 Ingredients:
*4 baking potatoes
 *olive oil
*kosher salt
*1 container Loyd's BBQ shredded chicken
*low-fat margarine
*reduced fat shredded cheddar cheese
*green onions, sliced
*fat-free sour cream

Preheat oven to 350.  Scrub potatoes.  Rub potatoes in olive oil.  Sprinkle kosher salt on potato, covering all sides.  Place potatoes on a greased baking sheet.  Do not wrap in foil.  Bake potatoes for 1 hour.

Heat shredded chicken in the microwave according to the container directions.

Build your own potato using margarine, cheese, BBQ chicken, green onions, and sour cream.

Chocolate Crescents

I love making these on a special Saturday morning for brunch with some fresh strawberries or for a special treat for a baby or wedding shower.  They are so simple and yummy.

Makes 8 crescents

Ingredients:
*1 can reduced-fat crescent rolls
*1 small bag milk chocolate morsels (I always prefer dark or semi-sweet over milk chocolate, except for when making these.  The milk chocolate has a creamier texture when it melts.)
*powdered sugar (optional)

Directions:
Preheat the oven to the temperature designated on the crescent roll can.  Meanwhile, separate the dough into 8 triangles and lay them on a cookie sheet.  Put about 2-3 Tablespoons of chocolate morsels on each triangle, starting near the straight edge to about half way down the triangle.  Press down.  Roll up, starting with the straight edge.  If some morsels try to fall out the ends, just pinch the dough to keep them in.

Bake according to the package directions.

Optional:  Every now and then if it is a really special day, I'll sprinkle a little bit of powdered sugar on top of the hot crescents once they are done baking.

Note:  My friend, Melinda, uses Nutella instead of milk chocolate morsels, and those are tasty as well.

BBQ Chicken

This is my mom's recipe and a family favorite.  My husband and son devour this dish.  We usually eat this with roasted veggies and mashed potatoes.  It also makes a great agape meal.

Ingredients:
*1 bag boneless, skinless chicken breasts, thawed
*salt
*ground black pepper
*1 small bottle KC Masterpiece Original (this is the secret to this dish--a dark, sweet sauce)

Directions:
Preheat oven to 400 F.  Place chicken in a large baking dish.  Salt and pepper both sides.  Spoon about 1 Tablespoon of BBQ sauce on top of each piece of chicken.  Spread around.  Flip each piece, and squeeze the remainder of the bottle evenly on top of the chicken.  Spread with a spoon.

Bake at 400 F for 30 minutes uncovered.  Remove from the oven and spoon sauce over each piece of chicken to baste.  Do not turn the chicken.

Bake for 20 more minutes.  Remove from the oven and baste.  Let sit on the counter for 5 minutes so the sauce can thicken.