Weekends are for Splurging

This is neither low fat nor low calorie but super easy to make and so so yummy!

Best Ever Brownies

1 brownie mix
3 large Symphony bars with toffee and almonds

Mix brownies according to package directions. Pour half of the batter in a 9x13 and layer with whole symphony bars. Spread the rest of the batter on top and bake at 350 for 30 minutes, or until done.

And The Winners Are . . .

The names were very systematically drawn out of a bowl by Noah and Drew! Congratulations to my good friend Kathryn North and my sweet cousin Shasta Knight. I hope you enjoy your little goodies. Shas- I need your address. You can email it to me at miffywolford@gmail.com A big thanks to everyone who participated. We'll do another one soon! Have a good day.

White Bean Chili

This is a recipe I got from my friend, Elisa. We made it last night and it was tasty. Just don't expect it to taste anything like regular chili!

2 breasts of chicken, cooked and diced
3 cans Great Northern Beans
2 1/2 c. chicken broth
2 cans diced green chilies
1 medium onion, diced
1 1/2 tsp. cumin
1/4 - 1 tsp. cayenne pepper (you decide how spicy you want it)
1/4 tsp. salt

Pour beans into the bottom of a slow cooker and mash slightly with a potato masher, stir in the broth and then add everything else. Cook on low for 7-8 hours. Serve with sour cream and sliced avocado. Serves 6

Nutrition info (per serving): 377 calories, 5 grams of fat, 12 grams of fiber

Taco Stuffed Pasta Shells

If you love tacos and you love pasta, you've got to give this one a try! I promise, it makes a good combo.

10 jumbo dried pasta shells, prepared according to package directions, rinsed, and drained.
1 lb. extra lean ground beef
1 package taco seasoning mix
1 c. water
1 can fat free refried beans
1 c. shredded lowfat cheddar cheese
1 (16 oz.) jar salsa of your choice
1/4 c. sliced green onions
sour cream (optional)

Cook beef in a large skillet until brown. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and 3/4 c. cheese; mix well. Spread 1/2 c. salsa over the bottom of a 9x13 baking dish. Fill pasta shells with beef mixture; place shells in baking pan, filled side up. Spoon remaining salsa over shells. Preheat oven to 350. Cover baking dish with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.

Drawing

I thought it would be fun to kick off the new year with a drawing. Nothing big, but who doesn't like free stuff?! So, if you make a comment on this post your name will be entered into the drawing and this is what you will get if your name is chosen:

A set of Valentine rubber spatulas, a bag of Hershey's Milk Chocolate Chips, and a liquid measuring cup for measuring ounces, teaspoons and tablespoons (I didn't realize how much I used this little number until mine got broken). It is a must for any kitchen! I've got two sets of everything, so I will draw two names. I will draw the names in a week - January 29. You can get it just in time to whip up something yummy for your special Valentine!

Sorry I've Been a Slacker

I thought January would be so dull with plenty of time to kill but life continues to be busy. I think it's the whole having three kids thing! One day, I think I've got it down and the next day I feel back to square one! To make up for it, I am going to post several delicious recipes. Also, I am going to do another drawing. I will post it tomorrow so be prepared!

Slow Cooker Lasagna
1 pound ground beef (uncooked)
1 small onion
1 medium garlic clove, minced
28 oz. can crushed tomatoes
15 oz. canned tomato sauce
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. crushed red pepper flakes, or to taste
1 cup ricotta cheese
1 1/2 c. mozzarella cheese, shredded
6 dry lasagna noodles
1/2 cups shredded Parmesan cheese

Cook beef, onion, and garlic in a large skillet until beef is no longer pink. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes.

In a medium bowl, stir together ricotta, and 1 cup of mozzarella
Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheet in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with the beef mixture. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste. In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and let sit until cheese melts and lasagne firms up.
Yields: 6 servings

Healthier alternative: use part skim ricotta and mozzarella and extra lean ground beef.

Barbeque Chicken Pizza - One of my favorites!
2 cups cooked chicken breast or 1 (8 oz) can chicken meat
1/2 cup barbeque sauce
1/2 cup Ranch dressing
1 clove garlic, minced
2 stalks green onion
1/2 small green pepper
1 block (8 oz) mozzarella cheese, shredded

Roll out your favorite pizza crust, Mix chicken, barbeque sauce, ranch dressing, and garlic. Spread mixture evenly over crust. Cover pizza with half of the mozzarella cheese. Chop green pepper and onion and sprinkle on pizza. Add remaining mozzarella cheese. Bake at 425 for 20 to 25 minutes.

Healthier alternative: use fat free ranch and part skim mozzarella.

Raspberry Pretzel Salad
2 cups pretzel sticks, crushed
3/4 c. melted butter
3 Tbs. sugar
1 (8 oz) cream cheese
1 (12 oz) cool whip
1/3 c. sugar
1 large Raspberry Jell-O mix
4 cups boiling water
2 cups frozen raspberries

Mix together first three ingredients and pat into the bottom of a greased 9 x 13. Bake at 400 for 8 minutes. Let cool.
Mix together cream cheese, cool whip and sugar until nice and creamy. Put on top of cooled crust.
Mix large raspberry Jell-O, 4 c. boiling water, and 2 cups frozen raspberries. Let thicken a little in the refrigerator and pour over cream cheese. Let sit in fridge for a couple of hours until firm.

Lower calorie alternative: Decrease amount of butter to 1/2 c., use a sugar substitute, use light or fat free cool whip and light or fat free cream cheese, and sugar free Jell-O.

Happy New Year!

I'm back! Sorry about my sebatical from recipe sharing. I'm ready to start the year off right with some new, healthy recipes. One of my resolutions this year is to eat healthier so I am trying to make my recipes lower in fat and higher in fiber. Fruits and vegetables, here I come! The recipe I am sharing today is actually from Weight Watchers. It is one of my favorite rice recipes and makes a great side dish to grilled or baked chicken.

Brown Rice Salad with Black Beans and Corn
1 cup instant brown rice
15 oz canned black beans, rinsed and drained
1 cup frozen corn kernels, thawed
1/4 cup scallions, chopped
2 Tbsp. cilantro, fresh, chopped
2 tsp. (or less) pickled, minced, jalapeno pepper
1 tsp. lime zest, finely grated
1/4 tsp. table salt, or to taste
1/4 tsp. black pepper, freshly ground, or to taste
1 medium lime quartered

Cook rice according to direcions. While rice is still warm, stir in remaining ingredients. Serve with lime wedges.