BLT Pasta Salad

1 package (1 lb.) wagon-wheel pasta ( I used about 3/4 lb)

1 package (1 lb.) thick-cut bacon, cooked, drained and crumbled ( I used only 1/2 lb and it was plenty)

4 ripe plum tomatoes

3 cups sliced romaine lettuce

3/4 cup mayonnaise

3 Tbs. cider vinegar

1 1/2 tsp. sugar

1 tsp. salt

1/2 tsp. black pepper

1. Cook pasta according to package directions. Rinse under cold water, drain, and transfer to a large bowl. Add bacon, tomatos, and lettuce.

2. In a small bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper. Toss mayonnaise mixture with pasta and salad serve immediately.

 

 

 Makes 6 servings.

 

 

* This was amazing my whole family loved it. It tastes just like a blt it was such a great light dinner that didnt leave you feeling so fun. Unless you ate the whole bowl and we were tempted lol It was great and I will for sure make it make times more. I give it a 5

Chicken Supreme with noodles

1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 envelope (1 ounce) dried onion soup mix
4-6 boneless skinless chicken breast halves (I used 3 large Chicken breasts)
1/2 cup canned bacon crumbles or 1/2 pound bacon, fried and crumbled
1 carton (16 ounces) reduced-fat sour cream ( I used less cuz I used less chicken)
Egg noodles (optional)

1.Spray slow cooker cooking surface with nonstick cooking spray.
2.Mix dry soup with chicken soup in medium bowl.
3.Layer chicken breast and soup misxture in slow cooker.

4.Sprinkle bacon crumbles over top.

5.Cover and cook on HIGH 4 hours or on LOW 8 hours. ( Mine was done on low in 5 hrs)
6.During last hour of cooking, add sour cream; stir.  Serve on noodles.

* I got this recipe from http://bethsfavoriterecipes.blogspot.com/ I use her recipes all the time and love her blog. This chicken was so super tender and tasted really good. My Chicken cooked really fast and was donw on low in only 5 hes so watch yours close. We also ate it on egg noodles but I think that next time I make it I will try in on some mashed potatos I give it a 4 1/2

Meatball Sandwich Casserole

1 Baguette French Bread (cut into 18-20 slices)

Olive Oil

1 pkg frozen meatballs, bite sized 

1 can spaghetti sauce 

1 cup mozzarella cheese, shredded

1.Preheat oven to 350. Meanwhile, slice your bread. Brush each slice with olive oil on one side, just coat with pastry brush. Line the bottom and the side with the bread slices...oil side up...slightly overlapping the slices on the side place into a 9x13 pan. 

2.Bake bread for about 10 minutes or until the edges are golden brown.  In a separate bowl, mix meatballs & spaghetti sauce to coat Remove the bread from the oven and spoon the meatball mixture into the dish on top of the bread. Return to oven and bake for 25-30 minutes or until thoroughly heated through in the center.  Pull out at about 25 minutes and cover with the mozzarella cheese and baked it for another 5-7 minutes.

* I thought that this was pretty good everyone ate it with no complaints I would add some mayo on the bread before cooking and maybe some olives next time. I give it a 4 I got this recipe from http://momscrazycooking.blogspot.com/2012/04/meatball-sandwich-casserole.html

Triple Berry Coffee Cake

1 cup all-purpose flour

1/3 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1/2 cup reduced-fat plain yogurt (I used light Vanilla Flavor)

2 tablespoons butter

1 teaspoon vanilla extract

3 tablespoons brown sugar

1 cup unsweetened fresh or frozen raspberries ( I used frozen triple berry mix)

1 tablespoon sliced almonds

Glaze:

1/4 cup confectioners' sugar

1 teaspoon fat-free milk

1/4 teaspoon vanilla extract

1.In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened.

2.Spoon two-thirds of the batter into an 8-in. round baking pan coated with cooking spray. Combine the brown sugar and berries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.

3.Bake at 350° for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature. 

8 servings.

*If using frozen raspberries, use without thawing to avoid discoloring the batter.

Nutritional : One piece equals 178 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 178 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

* This was really easy to make and tasted great. I gave some to both of my kids and then went to answer my phone and when I got back they were both back at the counter waiting for there next slice lol. I will for sure make this again and switch up the fruit flavors I give it a 4 1/2

Salsa Ranch Chicken Taco Salad

 

 

1 head iceberg lettuce, chopped

1 packet of Mexican rice, cooked according to package directions

1 can black beans, rinsed and drained

1 can corn, rinsed and drained

Shredded cheddar cheese

avocado ( I added to the recipe)

Corn chips ( I used tortilla chips. Its what I had)

Salsa

Ranch dressing ( I made homemade)

1. Place the chicken in a Crock pot. Add salsa, chicken stock, chili powder, cumin, and ranch dressing mix; stir to combine and evenly coat the chicken. Cover and cook on High for 4 hours or Low for 8 hours. When ready to eat, remove chicken and shred with two forks.

 

 

2. To assemble the salads, arrange lettuce on a plate. Top with rice, beans, corn, chicken, cheese,avocado and corn chips. Add more salsa and drizzle with ranch dressing.

 

* This was so yummy I used medium spice salsa and it was so yummy. I loved that this is mostly done in the slow cooker so that when you are ready you can just throw it all together so quick. I got this recipe from cassiecraves.blogspot.com I am sure that I will make this many times I give it a 4 1/2

White Chicken Enchiladas with Creamy Green Chili Sauce

 
1 lg rotisserie chicken breasts, chopped
1 cup shredded mexican cheese
1 tsp cumin
kosher salt, to taste
black pepper, to taste
cilantro
Flour tortillas ( I got 7 burrito size enchiladas)
lettuce (optional)
sour cream (optional)

Sauce:
3 T canola oil
2 garlic cloves, minced
3 T flour
1 cup low sodium chicken broth
1 cup 2% milk
4 oz can green chiles
4 oz (1/2 block)  cream cheese, cubed
1/2 tsp cumin
kosher salt, to taste
black pepper, to taste

Topping:
 1 cup mexican blend cheese
cilantro,lettuce and sour cream as garnish

1.Preheat oven to 375 degrees.  Spray a large casserole dish with non-stick cooking spray

2.In a large bowl, combine chicken, mexican blend cheese, cumin, salt, and pepper.

3.In a medium sauce pan over medium heat, add the canola oil and saute the garlic for one minute.  Whisk in the flour and cook for another minute.  Add the chicken broth and milk and cook until thickened, whisking often.  Add the green chiles and cream cheese and stir until melted and combined.  Add the cumin, and salt and pepper to taste.  Turn off heat.

4.Take a flour tortilla, put some filling down the middle, and top with cilantro.  Roll up tight and place in prepared dish seam side down.  Repeat and lay them down side by side in dish.  Pour sauce evenly over top.  Sprinkle remaining 1 cup cheese over top.  Cover with foil and bake for 20-25 minutes.Or until hot and bubbly.

5.Serve up and top with cilantro and sour cream. 
* These were really easy to make and tasted great I got this recipe from bigmamashomekitchen.com I love her blog she has great recipes. I would make these again sometime I give them a 4 1/2

Sour Cream Noodle Bake

1 pound Ground Chuck
1 can 15-ounces Tomato Sauce
½ teaspoons Salt
Freshly Ground Black Pepper
8 ounces Egg Noodles
½ cup Sour Cream
1-¼ cup Small Curd Cottage Cheese
½ cups Sliced Green Onions
1 cup Grated Sharp Cheddar Cheese

1.Preheat oven to 350 degrees.
2.Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

3.Cook egg noodles until al dente. Drain and set aside.
4.In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

5.To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

* I thought that this was pretty good it tasted alot like a lasagna dish if it had some garlic and more Italian spices it would be just like lasagna. I thought that something was missing but I think with the garlic it would be great. The rest of the family loved it and went back for seconds. I give it a 4