Applesauce Muffins

Applesauce Muffins

4 cups all-purpose flour

1 tablespoon ground cinnamon

1 tablespoon ground allspice

2 teaspoons baking soda

1 cup butter or margarine, softened

2 cups sugar

2 eggs

2 cups applesauce (I use unsweetened)

2 tablespoons vanilla extract

1 cup raisins

In a bowl, combine flour, cinnamon, allspice and baking soda; set aside. In a mixing bowl, cream butter and sugar. Beat in eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in raisins. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

This reciped makes 2 dozen so there will be plenty to freeze.

Monterey Chicken and Potatoes

I received this recipe from my friend, Heather.

Monterey Chicken with Potatoes

6 medium red potatoes, cubed

1/2 cup butter, melted and divided

4 boneless, skinless chicken breast halves

1 tablespoon fresh lime juice

1 1/2 cups shredded Mexican blend cheese
1/4 cup chopped fresh cilantro

1/2 cup salsa

Directions:

Preheat the oven to 425 degrees F. Line a 9x13 inch baking dish with aluminum foil.

Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the baking dish.

Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.

Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.

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My changes:

*Hubby doesn't care for cilantro so I usually put in on only one half or just omit it

*I dice the chicken before cooking

*I use russet baking potatoes and leave the skins on (just wash them really well)

*I don't separate the baking time; I add the potatoes and chicken at the beginning and let it cook

Roasted Brussel Sprouts

Hubby told me a long time ago that he really liked Brussel sprouts. Of course, he hadn't had them since he was little but wanted to try them again. I hadn't had them since I was young too, but I didn't really remember thinking they were that great.

I decided to give them a try so a while ago I steamed some and added cheese. The results? Not that great. Some were bitter and they were just OK.

Well, I started seeing and hearing about roasted Brussel sprouts. I read lots of recipes online and I decided to give them another try. The results? AMAZING!!!

These are SO good! I've made them many times now and they just keep getting better. Most of the recipes I read said to roast them for about 40 minutes. I've found that is too long...they burn. 25 minutes works great for me.

ROASTED BRUSSEL SPROUTS

Fresh brussel sprouts

Olive Oil

Salt

Pepper

Preheat oven to 400 F. Cut off the ends of the Brussel sprouts and slice them in half. Place on a baking sheet and drizzle with oil. Season with salt & pepper. Place in the oven for 25 minutes or until tender.

Crockpot Chicken & Rice Casserole

This recipe came from a Slow-Cooker recipe book that I have. All the recipes are low-fat, healthy versions of popular and new meals.

I found this to be a little too thick. Next time, I may thin it some with a little water or chicken broth.

Chicken and Rice Casserole

1 (10¾ oz) can Healthy Request Cream of Chicken soup

1 c. skim milk

½ c. (2.5 oz jar) sliced mushrooms, undrained

1 c. finely chopped celery

1 medium onion, chopped

1 c. uncooked instant rice

16 oz. boneless, skinless uncooked chicken breast, cut into small pieces

Spray crock pot with cooking spray. In pot, combine soup, milk, and undrained mushrooms. Stir in celery, onion, and uncooked rice. Add chicken. Mix well to combine. Cover and cook on LOW for 4 to 6 hours. Mix well before serving.

Serves: 4 (1 full cup)

WW points: 6

Sausage Dip

I received this recipe a few years ago at a Recipe Swap Party. It's such a easy appetizer and always a hit. My family requests it any time I'm in charge of the appetizer.

Sausage Dip

2 lbs. sausage, cooked & drained

2 blocks of cream cheese (I use reduced fat and it turns out great)

2 cans of Rotel

Combine all ingredients together. Put in a 9x13 pan. Cook at 350 for 30 minutes or until bubbly. Serve with tortilla chips.

Pepperoni Stromboli

This is a very easy and good recipe that can be made in no time at all!

I added mushrooms, green pepper, and onions. It was quite fabulous if I do say so myself!

 

Pepperoni Stromboli

 

1 (1 pound) loaf frozen bread dough, thawed

1/2 cup spaghetti sauce

1/2 teaspoon dried oregano

4 ounces sliced pepperoni

2 cups shredded mozzarella cheese

1/3 cup grated Parmesan cheese

Preheat oven to 350 degrees F.

Punch dough down. On a lightly floured surface, roll loaf into 20x8 inch rectangle. Place dough on a greased baking sheet. Spread spaghetti sauce in an 18x4 inch strip down the center. Sprinkle with oregano, pepperoni and mozzarella cheese. Fold long sides of dough up toward filling; pinch ends to seal. Sprinkle with Parmesan cheese.

Bake in preheated oven for 30 minutes, or until golden brown.

Tomato & Bacon Quiche

This recipe is so simple to prepare, toss in a freezer bag, and freeze for a later date. My cookbook had two versions, a regular quiche in a pie crust or a low fat version without the crust. I did a combination of both recipes.

The only differences were a reduced amount of cheeses, egg substitute, and using sliced potatoes on the bottom of a pie pan instead of a pie crust.

This is the reduced fat version.

Tomato & Bacon Quiche

1/4 c. bacon, cooked & chopped (I used precooked bacon)

1/2 c. onion, chopped

1 c. tomatoes, diced

1 tsp. butter or margarine

1 c. lowfat cottage cheese

1 1/2 c. fat-free egg substitute (I used 3 eggs instead)

1/2 c. Swiss cheese, grated

1 Tbsp. flour

1/4 tsp. basil

1/4 tsp. oregano

1/2 tsp. salt

1/8 tsp. pepper

Saute onion in butter/margarine until soft. In a separate bowl or freezer container, mix remaining ingredients. Add onions and mix well. Freeze.

To prepare with pie crust: Thaw quiche mixture. Pour mixture into crust. Bake at 375 for 45 minutes or until set. Let stand 5 minutes.

To prepare with potato crust: Thaw quiche mixture. Slice potatoes and place on the bottom and sides of greased 9-inch pie plate. Pour quiche over potatoes. Bake at 375 for 45 minutes or until set. Let stand 5 minutes.

Blueberry Buckle

This is very easy and great served with vanilla ice cream. The perfect summer combination.

Blueberry Buckle

5 cups ripe fresh blueberries, washed

3/4 cup brown sugar

1/2 cup flour

3/4 cup rolled oats

1/2 cup butter, softened

1/2 teaspoon cinnamon

Heat oven to 375°. Place blueberries in a 13x9 baking dish and set aside.Stir remaining ingredients in a bowl until well combined. Sprinkle mixture over berries. Bake until golden brown about 30-40 minutes.

I must give credit where credit is due and say that I found this recipe at Fried Okra's blog.

Saucy Italian Chicken

Anything cooked in a crockpot always tastes good! I think it's because you didn't have to slave away over a stove or oven to make it :)

Hubby has deemed this "the best chicken you've ever made". I served it over rice and added garlic, salt, and pepper.

According to the cookbook, the secret to this recipe is in the spices. Make sure your's are not too old!

 

Saucy Italian Chicken

4 boneless, skinless chicken breast, halved  (no need to cook them first, toss them in frozen or thawed)

1 cup (8 oz. can) tomato sauce

1 tsp. Italian seasoning

I Tbsp. Splenda

1 tsp. dried onion flakes

Spray slow-cooker with cooking spray. Place chicken on the bottom of the crock. Mix together the remaining ingredients and spoon evenly over the chicken. Cover and cook on LOW for 6 - 8 hours.

Serves 4

Deep-Dish Pizza Casserole

This is a great simple recipe that I recently came across. I used shredded mozzarella and added onions, green peppers, and mushrooms. I couldn't find the Italian style tomato sauce, so I just got regular and doctored it up with herbs & spices.

Deep-Dish Pizza Casserole

1 lb. ground round

1 (15 oz can) chunky Italian-style tomato sauce

cooking spray

1 (10 oz) can refrigerated pizza crust dough

6 (1 oz) slices part-skim mozzarella cheese, divided

Cook meat in a non-stick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary and return to skillet. Add tomato sauce, and cook until heated.

 While meat cooks, coat a 9 x 13 baking dish with cooking spray. Unroll pizza crust dough and press into bottom and halfway up the sides of dish. Line bottom of crust with half of the mozzarella. Top with meat mixture (and any added ingredients).

Bake uncovered at 425 degrees for 12 minutes. Top with remaining cheese and bake 5 more minutes or until browned and melted. Let sit 5 minutes before serving.

Servings: 6

WW points: 8