Amy P.'s Tortilla Roll-ups

1 8 ou. pkg cream cheese, softened
8 ou. sour cream
1 tbs red pepper
1 tbs green onion
8 ou. pkg. shredded cheddar cheese
1 small can green chillies

Mix all together and spread on tortilla shells. Roll up. Chill.
Cut and serve with salsa.

Asian Cabbage Salad

Asian Cabbage Salad

Ingredients:

1 14 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds*
1/3 C slivered or sliced almonds, toasted*
Optional: 1 1/2 C cooked, shredded or diced chicken

Dressing:
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil

Instructions:

* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.

Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.

Place all salad ingredients in a bowl

You need to pour on the dressing and toss to coat at least 30 minutes before you’re ready to serve. When you pour the dressing on you might think it’s not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits. After you’ve poured on the dressing, place salad in the fridge to sit for 30-60 minutes.

Right before serving mix in toasted almonds and sesame seeds.

cheesy potatoes

Cheesy Au Gratin Potatoes - with no cream of anything soup

Potatoes:

3 tablespoons butter

1 large yellow onion, chopped

1/4 cup all-purpose flour

1 1/2 cups low-sodium chicken broth

1 cup milk

1 ½ teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

2 cups shredded sharp cheddar cheese (8 ounces)

26-ounce bag frozen shredded hash browns

1/2 cup light sour cream

Topping:

3 cups cornflakes, lightly crushed

2 tablespoons butter, melted

Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.

Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.

In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.

Chicken Rollatini Stuffed with Zucchini and Mozarella

This recipe is AMAZING! I served it on a bed of rice with green beans. 


Ingredients: 

• 1 tsp olive oil
• 4 cloves garlic, chopped
• 1 1/2 cups (1 medium) zucchini, shredded
• 1/4 cup + 2 tbsp Romano cheese (or parmesan)
• 3 oz part skim shredded mozzarella
• salt and pepper to taste
• 8 thin chicken cutlets, 3 oz each
• 1/2 cup Italian seasoned breadcrumbs
• 1 lemon, juice of
• 1 tbsp olive oil
• salt and fresh pepper
• olive oil non-stick spray 

Directions:

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightlyspray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, addmozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spraywith oil spray. 

Bake 25 - 30 minutes. Serve immediately. 

Meg D's Cheesy Potatoes

2 lb bag of frozen hashbrowns - the square ones.
1 can cream of chicken soup
12 oz sour cream
3 cups shredded cheddar cheese
2 T minced onion
3/4 cup butter (1/2 for potatoes and 1/4 for topping)
4 cups frosted flakes

Melt butter in micro. In large bowl place all ingredients except 1/4 cup butter and cereal. Once mixed place in 9 x 13 pan. Place cereal in zip lock bag, seal and smash. Add butter and mix together with hands. Pour cereal over the potatoes.
Bake covered for 1-1.5 hours. Removing cover for last 15 min.

Veggie Pizza

Ingredients:

2- 8 ou packages reduced fat crescent rolls

2 - 8 ou packages cream cheese, softened

1 cup mayo

1 - 1 ou package dry ranch dressing mix

1 cup chopped broccoli

1 cup chopped tomatoes

1 cup chopped green pepper

1 cup chopped red pepper

1 cup chopped carrots

1 cup shredded cheddar cheese

Really, any combo of veggies you want...

Directions:

1. Preheat oven to 375 degrees

2. roll out crescent roll dough on 9 x 13 sheet - I used a cookie sheet. pinch together edges 

3. Bake for 12 minutes. When done allow to cool 15 min. 

4. combine cream cheese, mayo, ranch mix. Spread over cooled crust. sprinkle veggies and cheese over cream cheese layer. 

5. Chill one hour, slice and serve. 

Easy Beef Stew

Ingredients:
3/4 cup Fat Free Zesty Italian Dressing
2 lb beef stew meat - cut into chunks
6 slices cooked bacon
1/2 lb fresh mushrooms
1 large onion, chopped
6 carrots - cubed or sliced
1-1/2 lbs potatoes peeled and cut into chunks (about 3 potatoes - I actually put in 5)
1 can (14 oz) stewed tomatoes, undrained
1 (32 oz) fat free been broth

Combine dressing and meat in ziplock bag and refridgerate overnight.
Remove beef from marinade and discard marinade.
Add all ingredients to crock pot and cook 10 hours on low.