Chocolate Pretzels

Chocolate Pretzels


Ingredients:

Pretzels
M&M's
Hershey Kissies



Directions:

Pre-heat oven to 350*

Put pretzels in the oven with Hershey Kisses on top of them for about 3 minutes.

Keep an eye on them, and just before they are about to melt, pull them out.

Immediately place M&M's on top and press down.

Put in freezer for a few minutes and wait for them to harden.

Eat!

Fajitas

Fajitas 



Ingredients:

3 Chicken Breasts
1 Orange Pepper (Chopped)
1 Red Pepper (Chopped)
 1/2 Onion (Chopped)
1 1/2 cup frozen Corn
1 16oz can of mild Salsa
1/2 Zucchini (Chopped)
1 16oz can of Black Beans
Salt (dash)
Pepper (dash)
Oregano (dash)
3/4 Lemon Juice
1/8 Olive Oil
1/8 Vegetable Oil
1 Tbsp Liquid Smoke
Pam cooking spray
Tortillas
Sour Cream
Guacamole
Lettuce

Directions:

Cut chicken into strips.

Marinate the chicken by mixing lemon juice, salt, pepper, oregano, olive oil, vegetable oil and liquid smoke in a small bowl.

Cook the chicken for about 10 minutes in a large saucepan with olive oil, until it's almost cooked.

Add salsa, beans and corn. Cook for another 10 minutes.

Add everything else, and cook for 15 more minutes.

All on medium heat.

Southwestern Chicken, Cheese, and Rice Casserole

Southwestern Chicken, Cheese, and Rice Casserole


Ingredients:

1  10.75oz Campbell's Cream of Chicken soup
1 cup water
1 cup salsa
3/4 cup rice
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1 cup frozen corn
3 Chicken Breasts
1 cup Mexican Cheese Blend
Panko
Lemon Pepper
Pam cooking Spray




Directions:

Pre-heat oven to 375*
Spray 9x14 baking dish with Pam

Stir soup, water, salsa, rice, onion powder, garlic powder, corn and half of the cheese into 9x13 baking dish.

Top with chicken. 

Season chicken with Lemon Pepper. Cover chicken with Panko. 

Bake for 45 min or until thermometer reads 165* for chicken. Add cheese on top of the chicken, and bake 5 more minutes. 

Pan-Roasted Chicken with Lemon Garlic Greenbeans

Pan-Roasted Chicken with Lemon Garlic Greenbeans

Ingredients

• 6  tablespoons  olive oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 3/4  pound  trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions

1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Chicken Enchilada Soup

Chicken Enchilada Soup

3 cups chicken stock
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp ancho chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips

In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency. 

If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

5-on-5 Avocado Dip

5-on-5 Avocado Dip 

INGREDIENTS

1 medium avocado, peeled and mashed 
1 container (8 oz.) sour cream, divided 
2 teaspoons lemon juice 
1/4 teaspoon hot pepper sauce 
1 can (16 oz.) refried beans 
1 tablespoon chili powder 
1/2 cup sliced green onions 
1/2 cup (2 oz.) shredded cheddar cheese 
1/2 cup chopped tomato 
1/4 cup sliced black olives 
1 cup Sunshine® Cheez-It® Original snack crackers 1.25 oz Bag  

DIRECTIONS

1. In small bowl combine avocado, 1/2 cup of sour cream, lemon juice and pepper sauce. Set aside.

2. In small saucepan combine beans and chili powder. Cook and stir over low heat for 2 to 3 minutes or until warm. Stir in green onions and 1/4 cup of remaining sour cream. Spread in 9-inch pie plate or on 10-inch serving plate. 3. Spread avocado mixture over bean mixture. Sprinkle with cheese, tomato and olives. Spoon dollops of remaining sour cream on top.

4. Just before serving, arrange 1 cup of crackers around edge of dip. Serve with additional crackers.

Ranch Cheddar Chicken

Ranch Cheddar Chicken 

INGREDIENTS:

4 boneless skinless chicken breasts
1/2 cup mayonnaise
2 tablespoons dry ranch dressing seasoning
1/4 cup grated cheddar cheese
1/4 cup panko
cooking spray

DIRECTIONS:

Preheat the oven to 425 degrees.
Place the chicken in a large baking dish.
In a small bowl, combine the mayonnaise, ranch, and cheddar cheese. Spread on top of the chicken breasts.
Sprinkle the panko on top and spray lightly with cooking spray.
Bake for 25 minutes or until chicken is cooked through.

I added mashed potatoes, mixed veggies and bread sticks for a side. 

Italian Chicken in the Crock Pot

Italian Chicken in the Crock Pot 


Ingredients:

4 Boneless Skinless Chicken Breasts

16 Ounce Bottle of Italian Dressing (I used non fat)

1/2 Cup of Parmesan Cheese

Italian Seasoning

4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired)

1/2 bag of mini carrots

Directions:

Spray crock with Pam

Squirt a small amount of Italian dressing at bottom of crock pot. 

Place two chicken breasts in crock.

Pour some of the Italian dressing on the chicken.

Sprinkle half of cheese onto the chicken.

Sprinkle Italian seasoning onto the chicken.

Place next two chicken breasts into crock-pot, if possible not directly on top of the first breasts.

Sprinkle remaining cheese on top of chicken.

Pour carrots on top

Pour more of the Italian dressing on top of chicken and carrots.

Sprinkle Italian seasoning onto the chicken and carrots.

Place potatoes on top.

Pour the remaining Italian dressing on the potatoes.Sprinkle Italian seasoning on the potatoes.Cook on low for 6-8 hours.

Cheesy Chicken and Rice Casserole

Cheesy Chicken and Rice Casserole 

ingredients

• 1 10 3/4 ounce can  Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)

• 1 1/3 cups water

• 3/4 cup uncooked regular long-grain white rice

• 1/2 teaspoon onion powder

• 1/4 teaspoon ground black pepper

• 2 ounces mixed vegetables

• 4 skinless, boneless chicken breast half (about 1 pound)

• 1/2 cup shredded cheddar cheese

directions

1. Heat the oven to 375 degrees F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
2. Top with the chicken. Cover the baking dish.
3. Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Vegetarian Cabbage Rolls

Vegetarian Cabbage Rolls 

Ingredients:

1

large head green cabbage (about 2 pounds)

1

tablespoon vegetable oil

1

medium onion, chopped (1/2 cup)

1

medium zucchini, diced (1 cup)

1

cup cooked white rice

1/2

teaspoon salt

1/4

teaspoon pepper

1

teaspoon dried basil leaves

1/2

teaspoon caraway seed

1

bottle (12 ounces) chili sauce

1

cup shredded Cheddar cheese (4 ounces)

1/4

cup dry white wine or vegetable broth

• 1. Heat oven to 350°. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Remove 8 leaves of cabbage while holding head under running water. Cover leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp; drain.
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• 2. Heat oil in 3-quart saucepan over medium heat. Cook onion and zucchini in oil about 3 minutes, stirring occasionally, until crisp-tender. Stir in rice, salt, pepper, basil, caraway seed, half of the chili sauce and 2/3 cup of the cheese.
• 
  
• 3. Place about 1/4 cup rice mixture at stem end of each leaf. Roll leaf around rice mixture, tucking in sides. Place seam side down in dish. Sprinkle wine over cabbage rolls.
• 
  
• 4. Cover and bake 30 minutes. Spoon remaining chili sauce over rolls. Sprinkle with remaining 1/3 cup cheese. Bake uncovered about 5 minutes or until cheese is melted.

Valentine Brownies

Valentine Brownies

Ingredients

• Baked brownies

• Pink and red Smarties

Directions
1 Using a heart-shaped cookie cutter, cut the cooled brownies into hearts. 

2 Following the border of the hearts, add the candy, lightly pressing down to make sure they stay in place.

Cheesy Chicken and Rice in the Crock Pot

Cheesy Chicken and Rice in the Crock Pot

Ingredients

• 4 boneless skinless chicken breasts
• 1 large onion, chopped (I use Vidalia)
• 1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
• 1 cup cheddar cheese
• 1 - 10.5 ounce can cream of chicken soup (regular or fat free)
• 1 -15 ounce can whole kernel corn, drained

Instructions

1. Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.
2. I added Bush's baked vegetarian beans, mashed potatoes, carrots and bread sticks for a side. 

Spinach Lasagna Rolls

Spinach Lasagna Rolls

Servings: 9 • Serving Size: 1 roll • Old Points: 4 pts • Points+: 6 ww pts
Calories: 224.9 • Fat: 5.1 g • Fiber: 3.4 g • Protein: 13.0 g • Carbs: 31.5

Ingredients: 

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz fat free ricotta cheese (I like Polly-o)
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce 
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Directions: 

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

Original recipe: http://www.skinnytaste.com/2010/02/spinach-lasagna-rolls.html