314 Recipes

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Fantastic Mexican Dip "This recipe was given to me by my sister-in-law and always goes fast! Cream cheese at the base of the dip makes it extra thick and scoopable. Seasoned beef and vegetables make it extra filling and tasty! You may want to prepare two batches. Serve with tortilla chips and enjoy."

Cook Time:
10 Min

Ready In:
30 Min



Ingredients
2 pounds lean ground beef
1 (16 ounce) jar taco sauce
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package taco seasoning mix
1 (16 ounce) package shredded Cheddar cheese
1 cup shredded lettuce
1 tomato, cubed
2 green onions, sliced
1 (2 ounce) can sliced black olives, drained

Directions
Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.


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Oatmeal Chocolate Chip Cookies



"Good cookies! I used all whole wheat flour, stevia instead of the white sugar, 1/2 the amt of chocolate chips, only egg whites and added some nutmeg. Cutting out most of the sugar and the fat from the nuts fits in better with my way of...


About 45 cookies
Active Time: 15 minutes
Total Time: 1 hour
Nutrition Profile
Diabetes appropriate Low carbohydrate

Ingredients
2 cups rolled oats, (not quick-cooking)
1/2 cup whole-wheat pastry flour, (see Ingredient Note)
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup tahini, (see Ingredient Note)
4 tablespoons cold unsalted butter, cut into pieces
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
1 large egg white
1 tablespoon vanilla extract
1 cup semisweet or bittersweet chocolate chips
1/2 cup chopped walnuts




Preparation
Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined"the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts.
With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don’t let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.
Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.
Tips & Notes
Make Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.
Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.
Nutrition
Per cookie: 102 calories; 5 g fat (2 g sat, 1 g mono); 7 mg cholesterol; 14 g carbohydrates; 2 g protein; 1 g fiber; 45 mg sodium; 53 mg potassium.





Rich Chicken Stew

A blanquette is a classic French stew of veal, chicken or lamb with mushrooms in a velvety sauce. This concept has been adapted to the slow cooker to make a lightened-up version using chicken thighs. Just a little whipping cream (which is less inclined to break down than lighter creams and gives more density to the sauce) adds richness. This is delightful over egg noodles.
Servings: 6 servings, about 1 cup each
Total Time: 4 1/2 hours
Ease of Preparation: Easy
Health: Healthy Weight, High Potassium, Low Carb, Low Calorie, Diabetes Appropriate


Ingredients:

Rich Chicken Stew
1 pound mushrooms , stems trimmed, caps wiped clean
1/2 cup finely chopped shallots (about 2 large)
2 teaspoons extra-virgin olive oil
1/2 cup water , divided
4 cups reduced-sodium chicken broth
1 cup thinly sliced carrots
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
2 bay leaves
2 pounds boneless, skinless chicken thighs , trimmed and cut into 2-inch pieces
1/2 teaspoon freshly grated lemon zest
2 1/4-inch-thick lemon slices (including peel), seeded
2 tablespoons cornstarch
1/4 cup whipping cream
2 tablespoons lemon juice
1/2 teaspoon salt
Freshly ground pepper to taste
1 1/2 cups frozen green peas , thawed
1/2 cup chopped fresh parsley


Steps:

1: Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme and bay leaves; bring to a boil.
2: Place chicken in a 5- to 6-quart slow cooker (or see Simmered Stew variation, below). Lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.
3: With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.
4: Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice and stir until the sauce comes to a boil. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley. Simmered Stew variation: Total: 1 1/2 hours In Step 1, use only 1 1/2 cups broth. In Step 2, add chicken, lemon slices and lemon zest to the Dutch oven. Cover and simmer gently over low heat until the chicken is very tender, about 45 minutes. Discard lemon slices and bay leaves. Stir in cornstarch mixture (see Step 4), cream, peas and parsley. Increase heat to medium-high and bring to a boil, stirring often. Add lemon juice and salt.


Nutrition: (Per serving)

Calories - 319
Carbohydrates - 17
Fat - 15
Saturated Fat - 5
Monounsaturated Fat - 6
Protein - 31
Cholesterol - 99
Dietary Fiber - 3
Potassium - 858
Sodium - 701
Nutrition Bonus - Vitamin A (100% daily value), Vitamin C (33% dv), Zinc (26% dv), Potassium (24% dv), Iron (17% dv)
Prepare through Step 4 up to adding the peas and parsley. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and reheat; just before serving, stir in peas and parsley. Equipment: 5- to 6-quart slow cooker (or see Simmered Stew variation, below)



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Chicken Breasts With Mushroom Cream Sauce over Egg Noodles
Ingredients:


6 chicken breasts, tenders removed (5 oz each, boneless & skinless)
1 1/2 teaspoons fresh ground pepper
3/4 teaspoon salt
3 pinches crushed red pepper flakes
3 tablespoons canola oil
3 medium shallots or 3 small white onion, minced
6 teaspoons roasted garlic
3 cups thinly slicedshiitake mushroom caps or 3 cups white button mushrooms
9 tablespoons dry vermouth or 9 tablespoons dry white wine
3/4 cup reduced-sodium chicken broth
6 tablespoons heavy cream (we used light cream)
6 tablespoons minced fresh chives (we used the scallions) or 6 tablespoons scallions, green parts only (we used the scallions)
Change Measurements: US Metric
Directions:
Prep Time: 20 mins
Total Time: 50 mins
1 Season chicken with pepper and salt on both sides.
2 Heat oil in a medium skillet over medium heat; add crushed red pepper & let flavor your oil for 2 minutes.
3 Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes.
4 Transfer to a plate and tent with foil to keep warm.
5 Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds:. (we allowed it to cook a bit longer to caramelize).
6 Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
7 Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
8 Pour in broth and cook until reduced by half, 1 to 2 minutes.
9 Stir in cream and chives (or scallions); return to a simmer.
10 Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
11 Serve on a platter with the parslied noodles, a nice bottle of wine with a salad of greens.



Our 10 Top-Rated Recipes EVER!


Easy Crockpot Stuffed Bell Peppers


Ingredients
■6 green peppers washed, topped and seeded
■1 Tbs. shortening (i.e. Crisco)
■1 1/2 - 2 lb. ground beef
■1 C. cooked rice
■1 sm. onion, chopped
■1 tsp. salt
■1/8 tsp. black pepper
■dash of basil
■1/2 C. ketchup
■1 8-oz. can tomato sauce w/ or w/o seasoning
Directions

Heat shortening in skillet and brown beef. Combine meat and next 6 ingredients. Stuff bell peppers. Arrange bell peppers in large crock pot. Can be stacked. Pour tomato sauce over peppers. Cooker on low for 6-7 hours or on high for 3-4 hours.


Too Lite Tuna salad




Ingredients
■2 C. tuna, canned, in water
■1/2 C. cran-raisins
■1/4 C. celery, chopped
■1/4 C. almonds, sliced
■1 small granny smith apple, chopped
■2 Tbs. sweet onion or scallion, chopped small
■1/3 C. mayonnaise
■Kosher salt and pepper to taste
Directions

Mix all ingredients together; fold mayonnaise in last. Be sure to coat all ingredients well.



Add toast, greens, or pita if desired.




CONTEST WINNER: Spooky Delights



Ingredients
■Cake:
■2/3 C. butter, softened
■1 1/2 C. sugar
■2 eggs
■2 tsp. vanilla extract
■2 1/2 C. all purpose flour
■3 tsp. baking powder
■1/2 tsp. salt
■1 1/2 C. milk
■
■Frosting:
■12 oz. whipped topping, thawed
■1/4 C. confectectors' sugar
■red decorator gel, or desired color
■
■Decorations:
■Gummy googly eyes
■Halloween sprinkles
■Colored sugar
Directions

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating after each addition. Fill cupcake liners 2/3 full and bake in 350-degree oven for 25 minutes. Let cool.



Frosting:



In a large mixing bowl, combine all three ingredients and mix well. Cut the center chunk out of each cupcake and set aside. Fill cavity in cupcake with a large dollop of frosting. In the front of the cavity, stand a gummy eyeball. Decorate with halloween sprinkles and colored sugar. Cover leftovers loosely and refrigerate.



Pasta, Peas and Prosciutto

Ingredients
■3/4 lb. prosciutto, diced
■2 Tbs. butter
■2 Tbs. olive oil
■2 tsp. garlic, minced fine
■3/4 lb. linguine, cooked and drained
■1 tsp. kosher salt
■1 1/2 C. heavy cream
■1/3 C. chicken broth
■2 Tbs. butter
■1/2 C. parmesan cheese
■1 C. frozen peas
■Italian parsley, for garnish
Directions

Saute prosciutto in butter and olive oil about 4 minutes. Add garlic and cook another 3 minutes on low then remove from heat.



Cook linguine in large pot with salt, according to package directions. Drain and set aside.



Stir in the heavy cream, chicken broth and Parmesan cheese in the prosciutto. Add peas and bring to a simmer. Allow to thicken about 4 minutes. Add pasta and simmer to heat.



Plate as shown and garnish with parsley. Serve immediately.





Cream Cheese Frosting


Ingredients
■1 lb. confectioners’ sugar
■1/2 C. butter, softened
■8 oz. cream cheese, softened
■1 Tbs. genuine vanilla extract
Directions

To make frosting, beat butter and cream cheese together until smooth; beat in vanilla until well-mixed. Gradually add confectioner's sugar until it is all incorporated. Frost cake.


Witch's Brew


Ingredients
■2 liter Squirt soda
■1/2 gallon water
■1 pkg. red Kool-aid
■1 C sugar
■1 large can pineapple tidbits dyed with green food coloring, including the juice
■1 pkg. Whoppers candy
■Dry Ice
Directions

Put a med size piece of dried ice in the bottom of a large punch bowl or drink container. Add all the ingredients, serve and enjoy.



Source: Good Things Utah, Tammy Clayton


Tilapia Parmesan

Ingredients
■2 lb. tilapia fillets (orange roughy, cod or red snapper can be substituted)
■2 Tbs. lemon juice
■1/2 C. grated Parmesan cheese
■4 Tbs. or 1/2 stick butter, room temperature
■3 Tbs. mayonnaise
■3 Tbs. finely chopped green onions
■1/4 tsp. seasoned salt
■1/4 teaspoon dried basil
■Black pepper to taste
■Dash of hot pepper sauce
Directions

Preheat oven to 350 degrees. In buttered 13 by 9 inch baking dish, lay fillets in single layer. Do not stack fillets. Brush top with juice. In bowl, combine cheese, butter, mayonnaise, onions and seasonings. Mix well with fork. Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake. Spread with cheese mixture and bake until golden brown, about 5 minutes. Baking time will depend on the thickness of the fish you use. Watch fish closely so that it does not overcook. Makes 4 servings. Note This fish can also be made in a broiler. Broil 3 to 4 minutes or until almost done. Add cheese and broil another 2 to 3 minutes or until browned.


Honey Cookies


Ingredients
■1/2 C. unsalted butter at room temperature
■1/2 C. white granulated sugar
■1/2 C. light brown sugar
■
■2 eggs
■1 C. honey
■1 C. sour cream
■
■6 C. flour
■1 1/2 tsp. baking soda
■1/2 tsp. salt
■1 1/2 tsp. ground cinnamon
■1 tsp. ground nutmeg
■
■Frosting:
■1 8-oz. pkg. cream cheese
■1 tsp. vanilla extract
■1 2-lb. box confectioners sugar
Directions

Cream first 3 ingredients together well and add next 3 ingredients one at a time, creaming after each addition. In large bowl, measure then sift together all dry ingredients until well blended. Pour wet ingredients over flour mixture and FOLD in until all flour is moistened. Do not over mix. Chill 4 hours or overnight. Roll out on lightly floured surface and cut out your favorite shapes. Bake at 350 degrees for 8-10 minutes orl just until done. Overbaking will make honey cookies dry. Frost and decorate.


Sara's Crockpot Chicken


Ingredients
■4-6 frozen boneless, skinless chicken breasts (do not thaw)
■1 12 oz. jar of salsa (your choice - mild, med., hot, chunky, etc.)
■2 Tbs. olive oil (may omit or use more, according to preference)
Directions

Place frozen chicken into bottom of crockpot. Pour salsa over. Drizzle with olive oil. Cook on low for approx. 6 hours or until chicken is done. (Serve over rice or shred and use in burritos. Cool and use in salads or slice for sandwiches, etc.)



Peanut Butter Bars with Chocolate Ganache

Ingredients
■2 C. flour
■2 C. granulated sugar
■1 tsp. salt
■1 tsp. baking soda
■3/4 C. peanut butter
■1 C. butter
■1 C. water
■2 eggs
■1/2 C. buttermilk
■1/2 C. semi sweet chocolate morsels
■1/3 C. whipping cream
Directions

Combine flour, sugar, salt and baking soda. In a saucepan, on medium heat, bring peanut butter, butter and water to a boil; stirring frequently. Pour into flour mixture. Add eggs and buttermilk; mix well. Pour into a greased and floured 13x9 in. baking pan. Bake in a preheated 350 degree oven for 35-40 minutes. Cool 30 minutes. In a microwavable bowl, microwave chocolate morsels and whipping cream for 1 minute; stirring halfway through and spread on cake and refrigerate. Cut into bars when ready to serve.