Bex's Cornflake Chicken Casserole

A delicious, not to creamy, perfect for the picky toddler, casserole!

Ingredients:
2 boneless chicken breasts, cooked and shredded (sometimes I use a rotisserie if i don't feel like boiling chicken or if I'm short on time)
1 cup of rice, cooked
1 bag of microwavable broccoli, carrot, and cauliflower mix; cooked and chopped finely.
1/4 c chicken broth
2 TB lemon juice
1/4 C mayo
1/4 C sour cream
1 1/2 C of shredded cheese
crushed cornflakes
melted butter
salt and pepper to taste

1. Mix the chicken, cooked rice, cooked veggies, chicken broth, lemon juice, mayo, sour cream, and 1/2 C of shredded cheese together.
2. Place mixture in an 8X8 pan. Top with remaining 1C of cheese.
3. Cover top of casserole with crushed cornflakes, then drizzle with butter, making sure the cornflakes are evenly coated so they don't burn in the oven.
4. Bake at 350 for about 20 minutes!

Goes great with cornbread! Enjoy!

Christine's Mexican Bean Soup

Yummy and quick! Prep and cook time total 20 min.

4 teas of oil
1 zucchini, diced
4 scallions, thinly sliced
2 (14 oz) cans of reduced sodium fat free vegetable or chicken broth
1 (15 1/2 oz) can of pinto beans, rinsed and drained
1 cup frozen corn kernels
1/2 cup fat free salsa
1/4 cup chopped cilantro
1 cup broken up tortilla chips

1- Heat oil in large saucepan over med-high heat. Add zucchini and scallions and cook, stirring, about 3 min.

2- Add broth, beans, corn and salsa, bring to a boil. Reduce heat and simmer, uncovered about 3 min. Stir in cilantro. Top or serve with the chips.

Makes 4 - 1 3/4 cup servings.

WW PointsPlus- 5

Garlic & Herb Roasted Potatoes from Lisa

*2.5-5 lbs of red potatoes cubed (skin left on)

*One-half package (or a whole pkg for 5lbs) of Lipton Garlic and Herb soup/dip mix

*2 Tbs (or more if you like--I just eye-ball it) EVOO

*Heat oven to 400*

Spray pan with non-stick spray
Spread potatoes in pan.
Coat with EVOO
Add Garlic and Herb mix and mix together
Cover and cook for 20 mins (or until potatoes are fork tender)

I usually take the foil off for the last 10 mins or so and broil them so they get nice and brown.

Beer Battered Fried Avocado Wedges from Nicole

1 cup lager or ale

1 cup all p flour

1 1/2 tsp paprika

2 cloves garlic, crushed

1cup salsa (to serve with them) OR a fresh ranch dip, which is what I was served at the pub

Fresh Avocados, peeled and sliced into "fingers"

Whisk beer, flour, paprika, garlic (I added 1/2 tsp salt) until blended.

Let stand at least 2 hours.Peel avocados, cut each into 6 wedges. Dredge each wedge in batter. Deep fry until golden. If your avocados are ripe and you refrigerate them, they hold their shape better for cutting.

Zucchini Yogurt Multigrain Muffins from Nicole

"I tried finding a recipe to get my picky toddler to eat her vegetables. Since I couldn't find a healthy one, I came up with this. Using one cup carrots and one cup zucchini is a nice way to get both the yellow and green veggies into the diet! Any type of nuts, raisins, etc. may be used in the recipe -- whatever is on hand and toddler approved."
Ingredients:
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup oat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup plain yogurt
1 cup white sugar
3/4 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)

Directions:
1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
2.In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
3.Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.
NOTE: If making MINI MUFFINS, bake 9-10 minutes at same temperature!

(Look here: http://allrecipes.com/Recipe/Zucchini-Yogurt-Multigrain-Muffins/Detail.aspx in the review section to find alternate ideas for this recipe)

Oven Roasted Broccoli from Kim

• 1 head broccoli, cut into pieces all the way through the stem
• 2-3 cloves garlic, finely chopped
• 3 tablespoons (eyeball it) extra-virgin olive oil (EVOO)
• Salt and freshly ground pepper

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Preparation

Preheat oven to 400°F.

Liberally drizzle EVOO over broccoli, add garlic, salt and pepper, and toss to coat.

Transfer to oven and roast for 15-20 minutes, until broccoli is nice and crispy on the ends and a little brown.

Roasted Southwestern Potatoes from Nicole

 

2 lb red potatoes, cut into ¾ inch wedges

3 T extra virgin olive oil

Salt & pepper

Southwest Mixture:

2T butter

1t cumin

1t chili powder

1t dry mustard

1/8 t cayenne pepper

1 clove garlic

Preheat oven to 425. Toss potatoes in oil, salt & pepper. Bake in single layer on baking sheet covered with foil for 20 minutes. Remove foil and bake an additional 15 minutes. Turn potatoes over and bake 10 more minutes.

In a skillet, cook Southwest Mixture 1 minute or until fragrant. Remove potatoes from oven and toss in a bowl with the Southwest Mixture.

Jen's Stuffed Green Pepper Casserole

1 lb. ground beef (I use the 93/7 stuff)
1 jar (28 oz.) spaghetti sauce
1/4 c. Worcestershire sauce
1 1/4 c. cooked brown rice (can use instant white rice too)
3 large green bell peppers
1 c. shredded cheddar cheese

1. Cook beef in nonstick skillet 5 minutes or until meat is browned, stirring to separate meat. Drain fat. Stir in spaghetti sauce and worcestershire . Heat to boiling. Stir in rice. Remove from heat, cover, and let stand for 10 minutes.
2. Halve peppers lengthwise, remove seeds and ribs. Cut into 1 1/2 in. squares. Place in 9x 13 casserole/baking dish. Top with ground beef and cheese. Cover with foil.

Bake 40 mins at 350 degrees. Remove foil and bake for 20 mins more. (This keeps the cheese from burning.)
Photo Courtesy of Lindsay!

Denise's Baked Squash Casserole

4 lbs yellow squash
1 c breadcrumbs
2 eggs*
1 c margarine
2 Tbsp Onion flakes
2 tsp sugar
2 oz Cream Cheese*
2 oz Velveeta*
1 tsp salt
1 tsp pepper

Trim squash into 1/2" pieces. Place in saucepan with 1-2" water and steam 15-20 mins. Squash should be tender but not soggy. Without mashing squeeze out as much water as possible. Cut the margarine, cream cheese and Velveeta into several smaller pieces and add to eggs, bread crumbs and spices in a mixing bowl. Mix until all ingredients are well blended. Pour the drained squash on top and fold with the other ingredients. Spray a casserole dish and pour squash mixture in. Sprinkle bread crumbs on top. Bake 35-40 mins at 350. Top of squash should be firm and lightly brown. Scrape off any dark bread crumbs.

*** I use egg beaters, reduced fat Velveeta, & fat free cream cheese.

Open-Face Portobello Sandwiches from Elaine

4 servings

Start to Finish: 25 min.

View Nutrition Facts

Ingredients

      1 medium tomato, chopped (2/3 cup)

      2 teaspoons snipped fresh basil, thyme, and/or oregano

      1/8Ê teaspoon salt

      2 medium portobello mushrooms (about 4 inches in diameter)

      1 teaspoon balsamic vinegar or red wine vinegar

      1/2 teaspoon olive oil

     1/2 of a 12-inch Italian flat bread (focaccia), quartered, or 1/2 of a 12-inch thin-crust Italian bread shell (Boboli)

      Finely shredded Parmesan cheese (optional)

Directions

1. In a small mixing bowl combine tomato, basil, and salt; set aside. Clean mushrooms; cut off stems even with caps. Discard stems.

2. Combine vinegar and oil; gently brush over the mushrooms. Place mushrooms on the unheated rack of the broiler pan. Broil mushrooms 4 to 5 inches from the heat for 6 to 8 minutes or just until tender, turning once.* Drain mushrooms on paper towels. Thinly slice mushrooms.

3. Place bread on a baking sheet. Place under broiler for 2 to 3 minutes or until heated through.

4. To serve, top bread with mushroom slices and tomato mixture. If desired, top with Parmesan cheese. Makes 4 servings.

*Note: If desired, grill mushrooms on the rack of an uncovered grill directly over medium heat for 6 to 8 minutes or just until tender, turning once.

Elaine's Mandarin Salad

Mandarin oranges add a sweet tang to this lettuce salad, and almonds and celery add crunch. The vinegar-and-oil dressing has a hint of hot pepper sauce. The salad can be assembled ahead of time, and finished at the last minute.

INGREDIENTS:

 Dressing:

1/4 cup salad oil

2 Tbsp sugar

 2 Tbsp vinegar

1 Tbsp snipped parsley

 1/2 tsp salt

 Dash pepper

 Dash bottled red pepper sauce

 Salad:

 1/4 cup sliced almonds

 4 tsp. sugar

 1/4 head lettuce (iceburg is my choice)

 1/4 head romaine

 1 cup chopped celery

 2 green onions with tops, thinly sliced

 1 can (11 oz) mandarin orange segments

METHOD:

Shake dressing ingredients in a tightly covered jar; refrigerate. Cook almonds and remaining sugar over low heat, stirring constantly, until sugar is melted and almonds are coated. Cool on foil and break apart. Store almonds at room temperature. Tear lettuce and romaine into bite-size pieces (about 4 cups.) Place greens in a plastic bag, add celery and onion. Fasten bag and refrigerate. Five minute before serving, pour dressing into bag, add drained mandarin orange segments. Fasten bag and shake gently until greens and oranges are well coated. Add almonds and shake. Turn into salad bowl. Serve immediately.

Green beans from Kim

INGREDIENTS (Nutrition)
1 tablespoon olive oil
1 tablespoon sesame seeds
1 pound fresh green beans, cut into 2 inch pieces (i used frozen beans that were thawed and not cut, and it was still yummy)

1/4 cup chicken broth
1/4 teaspoon salt
freshly ground black pepper to taste
DIRECTIONS
Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.

Veggie Tempura with Honey Mustard Sauce from Mika

1 ½ cup panko crumbs

¼ tsp salt

¼ cup all purpose flour

2 eggs, beaten

2 tbsp butter (melted)

Mixture of veggies: Mushrooms, small zucchini cut into strips, green beans, etc.

Combine panko and salt in med. Bowl. In large bowl toss veggies with flour. Dip into egg, then in panko. Place on greased cookie sheet, drizzle with butter. Bake at 450 for 9 minutes, stirring twice. Serve immediately with sauce.

Sauce:

1 cup Dijon mustard

2 tbsp honey