Wednesday, November 26, 2008

Cream Cheese Cookies

Absolutely the easiest, tastiest cookies ever! They are my fill-in cookies during Christmas when I don't have the time or energy to spend too many hours in the kitchen.


1 cube butter, softened
1 8 oz pkg cream cheese, softened
1 egg
1 pkg cake mix
Sprinkles (optional)


Mix ingredients together. Drop by spoonfuls onto ungreased cookie sheet. Add sprinkles, if desired. Bake at 350 degrees for 10-15 minutes, or until tops are golden brown.

That's it! Too easy!
White and yellow cake mixes are delicious; chocolate is good but not pretty; I've heard lemon is delicious, but I personally haven't tried it.

Submitted by Shelli

Thursday, November 20, 2008

Aloo Gobi


1 Cauliflower
4 Potatoes
1/4 cup Oil
1 teaspoon Cumin seeds
1 in. stick Ginger
3 cloves Garlic
3/4 teaspoon Turmeric
1 teaspoon Red Chili Powder
3 Tomatoes
1 teaspoon Garam Masala
2 teaspoons Coriander powder


Cut cauliflower into florets. Cube potatoes. Heat oil and saute cumin seeds for about a minute. Add garlic and ginger, stir and add potatoes. Bhoona*, add turmeric and chili powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower and high heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry.

* Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste. About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.

From CDKitchen

Tuesday, November 18, 2008

Mango and Jicama


Avocado (optional)


Peel and dice mangos into bite size pieces. Peel and cut jicama into bite size pieces. If you like toss in some avocado cut into bite size pieces. Toss in a handful of chopped cilantro. Squeeze lime juice over the whole thing.

Good, low cal, tasty!

Submitted by Lynda

Friday, November 14, 2008

Almond Beef Hawaiian

1/2 teaspoon ginger
1 teaspoon sugar
1/3 cup soy sauce
1 tablespoon cornstarch
1/3 cup water
1 pound sirloin steak, cut in 1/4" strips across the grain
Onion powder to taste
Garlic powder to taste
1 cup celery, cut in 1/2" slices on the diagonal
1 cup onion, sliced
2 stalks fresh broccoli, cut into 1/2" long slices
1 cup Chinese pea pods
1/2 cup slivered almonds, toasted
2 cups cooked rice


Season steak strips with onion and garlic powders to taste. Mix and set aside ginger, sugar and soy sauce. Mix cornstarch with water in another dish.

Blanch celery, onion and broccoli; set aside. If Chinese pea pods are frozen, thaw, but do not cook. Saute strips of steak, setting aside the slices as they finish browning on each side.

Combine soy sauce mixture with vegetables, almonds and steak slices, and heat - do not allow soy sauce to boil. Add water mixture. When hot, serve with cooked rice.

Reminder: Do not use any salt in this recipe.

From CDKitchen

Fresh Tomato Salsa


1 cup fresh tomatoes, diced
1/3 cup onions, diced
1/2 clove garlic, minced
1/3 teaspoon jalapeno peppers, minced
2 tsps. cilantro, minced
1 pinch Cumin
1 1/2 tsps. fresh lime juice


Mix together all ingredients and refrigerate.

From CDKitchen

Avocado Veggie Tacos

1 medium avocado
non-stick cooking spray
1 1/4 cup onion, julienne strips
1 1/2 cup sweet green pepper, julienne strips
1 1/2 cup sweet red pepper, julienne strips
1 cup cilantro
1 1/2 cup fresh tomato salsa
12 flour tortillas, 8-inch

Spray skillet with non-stick cooking spray. Lightly saute the onion and green and red peppers. Mince cilantro and cut avocado into 12 slices. Warm tortillas in oven and fill with sauteed peppers and onions, cilantro, avocado slices, and salsa.

Fold tortilla over and serve.

From CDKitchen

Almond Topped Chicken Recipe

4 boneless, skinless chicken breast halves
5 tablespoons butter, divided
1/3 cup slivered almonds
3 tablespoons lemon juice


In a skillet, cook chicken in 2 tablespoons of the butter until juices run clear, about 20 minutes. Transfer to a serving plate and keep warm.

Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through. Spoon over chicken.

This would be delicious with fresh steamed asparagus!

From CDKitchen

Tuesday, November 11, 2008

Shandee's Famous Overnight Bubble Bread

Caveat: OK, so this isn't exactly healthy, per se. If you'd like to make it healthier, try whole wheat rolls and sugar free pudding mix. Or, just save this for a special occasion, like Christmas morning -- when calories don't count!


1/2 cup pecan halves (optional)
18 frozen dinner rolls
1 (3.5 oz) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup brown sugar


1. Generously butter a 9x13 inch baking pan. Sprinkle pecans in bottom of pan (optional). Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top. (Yeah, that's right - totally dry!)

2. Combine butter and brown sugar in a small saucepan. Heat until boiling, then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight.

3. In the morning, preheat oven to 350 degrees F (175 degrees C).

4. Bake for 20 to 30 minutes, until golden brown.

If you don't want to use frozen rolls, you can make your own bread. Follow the recipe as directed, but let rise in a slightly warm oven for about 30 minutes and then bake.

Saturday, November 8, 2008

Creamy Chicken Skillet with Stuffing

From Kraft Foods


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.)
3 cups frozen mixed vegetables
1 can (10-3/4 oz.) condensed cream of broccoli soup
1/2 cup water


PREPARE stuffing mix as directed on package. Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet.

ADD vegetables, soup and water to skillet; cover. Cook 6 min. or until heated through, stirring often.

RETURN chicken to skillet. Cook 1 min. or until hot. Serve with stuffing.

Submitted by Janalee

Shari's Bruchetta


1 baguette (white or wheat)
olive oil
1 clove garlic
vine-ripened tomatoes
fresh basil
salt and pepper to taste


Slice the whole baguette in 1/2 inch thick pieces at an angle. Spread a little butter or olive oil on each piece. Toast them on the stove in a frying pan. Turn them over and toast the non-oiled/buttered side as well. Then rub a clove of garlic over the top. Just rubbing it gets enough off to give it lots of flavor. Chop up on-the-vine tomatoes and fresh basil leaves and mix with a little olive oil, salt and pepper. Put that on top of your hot bread slices and enjoy. My kids eat this ALLLLL the time. It's really healthy and delicious!

Submitted by Shandee

Orange Roughy in Scallion and Ginger Sauce


1/3 cup dry sherry or vermouth
3 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
1/4 cup finely chopped green onion
1 teaspoon freshly grated ginger
1 teaspoon finely chopped garlic
2 orange roughy fillets (1 pound)


Preheat the oven to 400°F. Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl.

Place the fish fillets in an ovenproof casserole dish. Drizzle the marinade over the fish and bake for 12 minutes or until the fish flakes easily.

Cod, sole, or flounder may be substituted for the orange roughy.
Serves 2

Note: The alcohol burns off and just leaves a nice taste. We love this!

Submitted by Lynda

Creamy Baked Salmon

4 servings... good enough for company!

2 pounds salmon filets
3/4 cup non fat sour cream
1/3 cup non fat mayonnaise
2 TBSP flour
2 TBSP lemon juice (fresh is best)
1/4 tsp dried dill weed
1 8 oz package non fat cream cheese
1 clove garlic, minced
1/3 cup white wine
Salt, pepper, & Paprika to taste

Place salmon on a pan sprayed with olive oil spray. Whisk all ingredients except salmon together until blended.
Pour over salmon.
Bake uncovered 400 degrees 15 to 20 minutes.

Submitted by Lynda

Spicy Black Beans

4 Servings WW 2.25 Points

Cooking Spray
1 tsp olive oil
2 minced garlic cloves
2 14 oz cans diced tomatoes
2 15 oz cans black beans, drained and rinsed
1/2 tsp crushed red pepper
2 TBS minced cilantro

Coat large nonstick skillet with cooking spray. Heat oil, and saute garlic until tender.
Add tomatoes, reduce heat and cook uncovered until slightly thickened.
Stir in black beans, red pepper, and cilantro. Cover and cook for 5 minutes more until heated through.

Yummy, low fat, low calorie and Vegetarian!
If you like you can sprinkle with shredded cheese and non fat sour cream.

Submitted by Lynda

Portobello Mushrooms Stuffed w/ Greens & Cheese

4 Servings WW 5 points

1 10 oz pkg frozen collard greens or kale (can use fresh and chop into bite sized pieces)
2 TBSP Olive Oil
1 1/2 TBSP Lemon Juice
2 large garlic cloves, crushed & minced
1 1/2 tsp dried thyme
4 portobello mushrooms, stems removed
4 oz Brie, rind removed (or use Laughing Cow wedges... garlic & herb are nice!)
Salt & Pepper to taste.

Preheat oven to 350 degrees. Microwave greens per package instructions. Microwave mushrooms for about 1 to 2 minutes. Drain & squeeze dry greens.
Combine greens with olive oil, lemon juice, garlic and thyme. Put mushrooms into baking dish sprayed with olive oil spray. Fill mushroom hollows with greens. Top with cheese. Bake 10 minutes. Then place under broiler just until cheese melts. 2 minutes or less.

(If you use laughing cow cheese, 2 per mushroom it lessens the WW points to 3.5 each)

Submitted by Lynda

Butternut Squash & Leeks

Serves 4-- WW points 2

3 cups butternut squash chunks (don't have to peel but should wash!)
1 1/2 cups leeks, green and white parts
2 cloves garlic minced
2 tsp olive oil
1 TBSP fresh sage

Combine all ingredients except sage leaves. Divide between 4 sheets of parchment paper and sprinkle sage on each mound before sealing. Bake at 375 degrees until tender, about 1 hour.

This would be great with some grilled chicken/apple sausages.

Submitted by Lynda