Thursday, December 31, 2009

Oven Roasted Yukon Potato Wedges

Start to Finish: 55 minutes

Ingredients:
2 pounds Yukon gold potatoes, cut into wedges
3 sprigs of fresh thyme
zest of 1 lemon
1 teaspoon of paprika
salt and pepper to taste
olive oil

Directions:
1. Preheat oven to 375 degrees F.
2. In a large roasting pan toss potatoes in olive oil. Add thyme, lemon zest and paprika. Season with sea salt and cracked black pepper. Roast for 40 to 45 minutes or until potatoes are golden and tender. Toss occasionally to prevent potatoes from sticking. Remove from the oven and serve hot.

Servings: 4

Notes: I have to say I love potato wedges so I was excited to find this recipe that actually works and is very good! We make fries a lot and now I can make potato wedges with out bags of potatoes.

Variations: Really you can use any flavoring instead of or in addition to paprika. Our favorites are lemon pepper, Montreal steak, and mesquite barbecue. Yum!

Estimated Price: $2.00

Source: Food Network Canada
Nutrition Facts per serving: 275 cal., 7.2 g total fat (1 g sat. fat), 171 mg sodium, 48.8 g carbo., 5.5 g fiber, 5.8 g pro. Daily Values: 7% vit. A, 38% vit. C, 5% calcium, 20% iron

Avocado Corn Guacamole

Start to Finish: 15 minutes

Ingredients:
2 ripe avocados, peeled and pitted
1 cup fresh or frozen corn kernels
1 jalapeno pepper, stem and seeds removed, minced
The juice of half a lime
A big handful of fresh cilantro, chopped
1 small onion, peeled and minced
Salt and pepper to taste

Directions:
1. Put minced onion into a sieve and rinse under cold water. This is a traditional Mexican way of removing some of the pungency from the raw onion. Drain well.
2. Mash avocados in a bowl and stir in the corn, jalapeno, lime juice, cilantro and onion. Mix well and season with salt and pepper.
3. Serve with corn chips.
4. Note: Yields approximately two cups.

Servings: 6-8

Notes: I really like this. After making it the first time I made it three other times in the next two weeks. Guacamole is good anyway, but I liked the addition of corn and lime to it.

Variations: I like guacamole after it has been chilled. Also, when making this dip for some friends visiting they said black beans would be a good addition to it. I have not tried that, but it is a suggestion.

Estimated Price: $5.00

Source: Food Network Canada
Nutrition Facts per serving: 102 cal., 7.6 g total fat (1.1 g sat. fat), 42 mg sodium, 9.1 g carbo.,4.1 g fiber, 1.8 g pro. Daily Values: 3% vit. A, 14% vit. C, 1% calcium, 2% iron

Sunday, December 27, 2009

Mini White Chocolate Raspberry Cheesecakes

Start to Finish: 45 minutes

Ingredients:
Crust-
5 ounces (150g) butter cookies, or shortbread (about 40 cookies)
1/4 cup melted butter
Filling-
1 1/2 packages (375g) cream cheese, cut into cubes
1/3 cup sugar
2 eggs
1 teaspoon vanilla
2 ounces (60g) good quality white chocolate, melted
1/2 pint blackberries or raspberries

Directions:
Crust
1.Preheat oven to 375 degrees F.
2.In bowl of food processor pulse cookies till fine. Add melted butter and pulse to combine. Place 1 heaping tablespoon of cookie crumbs in each mini cheesecake tin and tap down with a small spoon. Refrigerate until ready to use.
Filling
1.Beat cream cheese until smooth; gradually beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Blend in vanilla and white chocolate.
2.Ladle a small amount of the cream cheese mixture in each tin and place a berry in the centre. Top with remaining mixture filling to the top.
3.Bake for 15-18 minutes or until puffed and set.
4.Let cool on a rack for 20 minutes and remove from tin. Let cool completely on a tray (centers will cave in slightly.) Refrigerate for at least an hour before serving.
5.Garnish with fresh berries.

Servings: 12

Notes: Can you really go wrong with cheesecake?

Variations: Use any fruit beside raspberries on the top.

Estimated Price: $9.00

Source: Food Network Canada
Nutrition Facts per serving: 195 cal., 12.4 g total fat (6.5 g sat. fat), 56 mg chol., 121 mg sodium, 19 g carbo., 0.9 g fiber, 2.6 g pro. Daily Values: 6% vit. A, 6% vit. C, 3% calcium, 4% iron

Sunday, October 25, 2009

Recipe Analysis

My friend Jenn gave me this link for a Recipe Analyzer. No more typing in the ingredients, getting the nutrition info, adding it up, and figuring out the servings myself. I've been a little bit of a slacker on updating this blog ever since I started working again (especially since I added a full time job to the mix). I've been ready with recipes, but have not posted them. Hopefully this tool will get me posting more often. Go there, check it out, and use it on your own meals. It is great! I've also added it to the sidebar for your convenience - and mine!

Saturday, October 24, 2009

Red Potatoes with Ham

Start to Finish: 8 hours

Ingredients:
2 pounds red potatoes, quartered or halved
2 cups cooked ham, chopped or diced
1 can (10-3/4 ounces) cream of potato soup, condensed
1/2 to 1 envelope dry Ranch salad dressing mix
8 ounces cream cheese, softened

Directions:
1) Place the potatoes and ham in a greased 3-1/2 to 5-quart slow cooker. Beat together soup and salad dressing mix. Stir into potatoes and ham. Cover and cook on low heat 8 hours. Add the cream cheese during the last hour of cooking. Stir before serving.

Servings: 2-4

Notes: Red potatoes were really good. It had a lot of ham in it though so next time I think I'll use one cup ham instead of two.

Estimated Price: $8.50

Source: 101 Things To Do With a Slow Cooker
Nutrition Facts per serving: 678 cal., 36.3 g total fat (20.3 g sat. fat), 139 mg chol., 2169 mg sodium, 62.2 g carbo., 6.7 g fiber, 27.7 g pro. Daily Values: 22% vit. A, 49% vit. C, 13% calcium, 24% iron

Thursday, October 1, 2009

Shepherd's Pie

Start to Finish: 6 hours

Ingredients:
1 pound ground beef, browned and drained
1 can (10-3/4 ounces) tomato soup, condensed
1 can (15 ounces) whole kernel corn, drained
1 can (15 ounces) French cut green beans, drained
2 cups instant mashed potatoes, prepared
2 cups grated cheddar cheese
1/2 teaspoon dried basil

Directions:
1) In a separate bowl, combine beef, tomato soup, corn, beans, and basil. Pour mixture in the bottom of a greased 3-1/2 to 5-quart slow cooker. Spread mashed potatoes on top. Cover and cook on low heat 5-6 hours. The last hour of cooking, sprinkle cheese on top of potatoes.

Servings: 4-6

Notes: Pretty good. Shepherd Pie is something I enjoy, and my husband will eat even though he does not like green beans that much. The basil was a good addition and this was easy in the slow cooker.

Estimated Price: $6.50

Source: 101 Things To Do With a Slow Cooker
Nutrition Facts per serving: 382 cal., 22.1 g total fat (12 g sat. fat), 128 mg chol., 691 mg sodium, 46 g carbo., 7.1 g fiber, 45.6 g pro. Daily Values: 29% vit. A, 71% vit. C, 38% calcium, 31% iron

Sunday, September 20, 2009

Burritos

Start to Finish: 6 hours

Ingredients:
1 lb ground beef, cooked and drained
2 cans (16 oz each) refried beans
1 envelope taco seasoning
1 can (8 oz) tomato sauce
1/2 cup water
flour tortillas

Directions:
1) Combine all ingredients except tortillas in a greased 3-1/2 to 5-quart slow cooker. Cover and cook on low heat 6-10 hours. Spread hot bean mixture on flour tortillas. Fill with favorite burrito toppings (corn, tomatoes, green onions, cheese, guacamole, onion, salsa, etc.). Fold and enjoy.

Servings: 4-6

Notes: A good alternative to tacos. Damien suggested we do this at my parents for weekly taco Sunday. Great flavor.

Estimated Price: $7.50

Source: 101 Things to Do With a Slow Cooker
Nutrition Facts per serving: 344 cal., 7.4 g total fat (2.7 g sat. fat), 79 mg chol., 711 mg sodium, 36.2g carbo., 10.1 g fiber, 33.1 g pro. Daily Values: 3% vit. A, 20% vit. C, 9% calcium, 32% iron

Super Duper Strawberry Bars

Start to Finish: 30 minutes

Ingredients:
1 Cup flour
1 Cup rolled oats
1/2 Cup butter
1/3 Cup brown sugar
1/4 tsp. baking powder
1/8 tsp. salt
3/4 Cup strawberry jam

Directions:
1) Preheat oven to 350 degree F. Coat an 8" baking dish with the non-stick cooking spray.
2) Combine the flour, rolled oats, butter, brown sugar, baking powder, and salt in a large bowl.
3) Measure out two cups of this mixture and set aside the remainder in the bowl for later.
4) Press the two cups of the mixture into the bottom of the prepared baking dish. Using a large spoon, spread the strawberry jam evenly over the top of the mixture in the pan. Take the mixture that was left in the large bowl and spread it over the strawberry jam. Press down lightly with the back of the spoon.
5) Place the baking dish in the preheated oven and bake for 25 minutes. Remove from the oven and let cool for at least 15 minutes. Cut into 12 squares.

Servings: 12

Notes: Good. Not the BEST Strawberry bars I have had, but still very good and extremely easy to make.

Variations: I used homemade blackberry jam and it was great. Any flavor jam would work.

Estimated Price: $3.00

Source: A Cookbook for Mommy & Me
Nutrition Facts per serving: 223 cal., 8.2 g total fat (5 g sat. fat), 20 mg chol., 80 mg sodium, 35.2g carbo., 1 g fiber, 2.1 g pro. Daily Values: 5% vit. A, 2% calcium, 5% iron

Wednesday, September 16, 2009

Slow Cooker Chicken with Volcano Mashed Potatoes

Start to Finish: 7 hours

Ingredients:
2 (10-3/4 oz) cans cream of mushroom soup
1 (10-3/4 oz) can cream of chicken soup
1 whole chicken, cut into separate pieces
Instant mashed potato mix

Directions:
1) Place the cream of chicken soup in the slow cooker. Stir to mix.
2) Place the chicken pieces into the slow cooker. Place the lid on the slow cooker and turn the dial to low. Cook for 6-8 hours on low.
3) When the chicken is done cooking, prepare the instant mashed potatoes. Place potatoes in the center of the plate with some of the cooked chicken on the side. Use the sauce from the slow cooker as gravy.

Servings: 6

Notes: This tasted good. Potatoes, chicken, and gravy are always a good combination.

Variations: Use real potatoes and make mashed potatoes from them. I think that tasted better. Also, instead of a whole chicken I just used two boneless skinless chicken breasts.

Estimated Price: $6.00

Source: A Cookbook for Mommy & Me
Nutrition Facts per serving: 572 cal., 14.3 g total fat (4.2 g sat. fat), 154 mg chol., 1302 mg sodium, 45.8g carbo., 62.3 g pro. Daily Values: 5% vit. A, 2% vit. C, 9% calcium, 21% iron

Friday, September 11, 2009

Orange Dreamsicle Cake

Start to Finish: 1-1/2 hours

Ingredients:
(Cake)
1 package (18.25 ounces) plain yellow cake mix
3/4 cup Miracle Whip salad dressing
1 package (1.3 ounces) whipped topping mix
3/4 cup fresh orange juice (from 2 medium oranges)
3 large eggs
2 tablespoons freshly grated orange zest
(Glaze)
1-1/2 cups confectioners' sugar, sifted
2 tablespoons fresh orange juice

Directions:
1) Place the rack in the center of the oven and preheat the oven to 350 degrees F. Lightly spray a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2) Place the cake mix, salad dressing, whipped topping mix, orange juice, eggs, and orange zest in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended and thick. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3) Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 40 to 45 minutes. Remove the pan from the oven and place it on a wire rack to cool for 15 minutes. Run a long, sharp knife around the edge of the cake, invert it onto a rack, and invert it again onto another rack so that it is right side up. Allow the cake to cool completely, 30 minutes more.
4) Meanwhile, prepare the glaze. Place the confectioners' sugar and orange juice in a small bowl and mix with a spoon until smooth.
5) Spoon the glaze over the top of the cooked cake and let it drizzle down the sides. Let rest for 20 minutes for the glaze to set, then slice and serve.

Servings: 16

Notes: Yummy! So moist and delicious. We made this for Katie's 3rd birthday cake and have made it since for other birthday events. Everyone always loves it. 2 Tablespoons grated orange zest equals about 2 medium oranges. You can also store this cake, covered in plastic wrap or waxed paper, at room temperature for up to one week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw overnight on the counter before serving.

Variations: Cupcakes; mine took 28 minutes to bake. Also, I could not find whipped topping mix at the store (actually, I believe QFC had it, but I didn't want to pay the $6 for it) so I just used 1/2 cup frozen whipped topping and it still turned out great.

Estimated Price: $4.50

Source: The Cake Mix Doctor
Nutrition Facts per serving: 238 cal., 8.9 g total fat (1.7 g sat. fat), 45 mg chol., 307 mg sodium, 37.3 g carbo., 23.4 g fiber, 2.9 g pro. Daily Values: 2% vit. A, 13% vit. C, 6% calcium, 4% iron

Sunday, September 6, 2009

Apple Dip

Start to Finish: 5 minutes

Ingredients:
1 (8 0z) package cream cheese
1/2 cup brown sugar
1 Tablespoon vanilla
Apples

Directions:
1) Place the cream cheese, brown sugar, and vanilla in the medium bowl. Mix until all of the brown sugar has been blended into the cream cheese and vanilla.
2) With the knife, slice and core the apple. Place the apple slices on the plate.
3) Dip the apple slices in the Apple Dip and enjoy!

Servings: 4

Notes: So good! The girls gobbled it up. Great dip for parties. It was very easy.

Variations: I'm sure it would taste really good on most fruits.

Estimated Price: $5.00

Source: A Cookbook for Mommy & Me
Nutrition Facts per serving: 294 cal., 19.8 g total fat (12.5 g sat. fat), 62 mg chol., 174 mg sodium, 24.5 g carbo., .8 g fiber, 4.4 g pro. Daily Values: 16% vit. A, 3% vit. C, 6% calcium, 5% iron

Sunday, July 26, 2009

Medium Shells with Fresh Vegetables and Herbs

Start to Finish: 20 minutes

Ingredients:
1 box whole grain medium pasta shells
1 leek (or white onion)
1/2 cup extra virgin olive oil, divided
1 garlic clove, pressed
1 medium carrot, thinly sliced
1 cup broccoli florets
1 cup green peas, frozen
Salt and pepper to taste
1 cup water
1 pint (2 cups) cherry tomatoes, halved
5 basil leaves, chopped
1/4 tsp dried oregano
1 Tbsp parsley, chopped
1 tsp (4 leaves) mint, chopped
1 cup Parmesan cheese, grated

Directions:
1) Cook pasta according to package directions. Meanwhile, cut leek (or onion) into thin rings and place in skillet with half of the olive oil and garlic clove. Saute for 5 minutes over medium heat.
2) Add carrot, broccoli, and green peas. Season the vegetables with salt and pepper and saute for five minutes. Remove garlic clove.
3) Add a cup of warm water and continue simmering until vegetables are cooked through.
4) Add the tomatoes to the sauce.
5) Drain the pasta and toss with the sauce. Add herbs, remaining olive oil and Parmesan cheese and toss again.

Servings: 7

Notes: Great light flavor for the pasta. A good summer pasta or healthy meal to get your vegetables in.

Estimated Price: $8.50

Source: Barilla Whole Grain Medium Shells Pasta Box
Nutrition Facts per serving: 383 cal., 10 g total fat (6 g sat. fat), 25 mg chol., 499 mg sodium, 52 g carbo., 9 g fiber, 20 g pro. Daily Values: 59% vit. A, 47% vit. C, 34% calcium, 14% iron

Friday, July 24, 2009

Crockpot Tamale Pie

Start to Finish: 4-5 hours

Ingredients:
1 pound lean ground beef
1-1/2 cup of milk
1 pkg chili seasoning mix
1 (14.5) can diced tomatoes
1 (12 to 16) ounce can whole kernel corn, drained
1 small can sliced ripe olives, drained
1-1/2 cups grated Mexican blend of cheeses
3/4 cup yellow corn meal
1 egg, beaten
1 tsp seasoned salt

Directions:
In a skillet, brown beef until crumbly; drain well. In a large bowl mix corn meal, milk, egg. Add drained ground beef, dry chili seasoning mix, seasoned salt, and tomatoes, corn, and olives. Pour into slow cooker. Cover and cook on high for 3-1/2 to 4-1/2 hours. Sprinkle cheese over top. Cover and cook for 5 to 10 minutes longer.

Servings: 6

Notes: This was delicious. The girls really liked it and we ate it as a meal, but later used it as a snack dip as well.

Variations: Like I said, you can use it as a dip. Just get some tortilla chips and enjoy!

Estimated Price: $9.00

Nutrition Facts per serving: 346 cal., 16 g total fat (8 g sat. fat), 140 mg chol., 1035 mg sodium, 25 g carbo., 3 g fiber, 35 g pro. Daily Values: 24% vit. A, 15% vit. C, 29% calcium, 27% iron

Wednesday, July 22, 2009

Hamburger Pie

Start to Finish: 60 minutes

Ingredients:
Homemade Mashed Potatoes or one 24-ounce package refrigerated mashed potatoes
1-1/4 pounds lean ground beef
1/2 cup chopped onion (1 medium)
1/4 teaspoon salt
Dash black pepper
2-1/2 cups frozen cut green beans, thawed
1 (10.75 oz) can condensed tomato soup
1/2 cup shredded American cheese

Directions:
1) Prepare mashed potatoes; set aside. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add salt and pepper. Stir in thawed beans and soup. Pour into a greased 2-quart rectangular baking dish or casserole.
2) Spoon mashed potatoes in mounds on beef mixture. Sprinkle cheese over potatoes. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown.

Servings: 6

Notes: Mmmm, yummy. This is really the only way that my husband will eat green beans and not complain the entire time. Mashed potatoes and meat are always great together.

Variations: Really, the green beans could be taken out, but where is the fun in that?

Estimated Price: $8.50

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 376 cal., 16 g total fat (8 g sat. fat), 80 mg chol., 796 mg sodium, 34 g carbo., 4 g fiber, 23 g pro. Daily Values: 14% vit. A, 43% vit. C, 10% calcium, 18% iron

Mashed Potatoes

Start to Finish: 35 minutes

Ingredients:
3 large potatoes; peeled and quartered
1/2 teaspoon salt
2 tablespoons butter or margarine
3-5 tablespoons milk

Directions:
In a medium saucepan cook potatoes and the 1/2 teaspoon salt, covered, in enough boiling water to cover for 20-25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add the 2 tablespoons butter. Gradually beat in enough milk to make potato mixture light and fluffy.

Servings: 4

Notes: Mashed potatoes are my favorite and homemade mashed potatoes are the best!

Variations: Season with additional salt and pepper if desired. You can add more butter as well. You can also add ranch dressing mix for a ranch taste, 2 tablespoons pesto for a pesto taste, add 4 garlic cloves to the water while boiling the potatoes and then use 2 tablespoons olive oil instead of butter for a garlic taste, add 1/2 cup sour cream and 2 tablespoons fresh chives for a sour cream and chive flavor, or stir in 1/4 cup Monterey Jack or Smoked Cheddar cheese and 1 teaspoon finely chopped chipotle pepper for a cheesy chipotle taste. Yummy!

Estimated Price: $2.50

Nutrition Facts per serving: 157 cal., 6 g total fat (4 g sat. fat), 16 mg chol., 344 mg sodium, 23 g carbo., 2 g fiber, 3 g pro. Daily Values: 4% vit. A, 30% vit. C, 2% calcium, 5% iron

Monday, July 20, 2009

Potato Skins

Start to Finish: 70 minutes

Ingredients:
6 large baking potatoes (such as russet or long white)
2 teaspoons cooking oil
1 t0 1-1/2 teaspoons chili powder
Several drops of hot pepper sauce
2/3 cup chopped Canadian-style bacon, or 8 strips crisp cooked bacon, crumbled
2/3 cup finely chopped tomato (1 medium)
2 tablespoons finely chopped green onion (1)
1 cup shredded cheddar cheese (4 ounces)
1/2 cup dairy sour cream (optional)

Directions:
1) Scrub potatoes; prick them with a fork. Bake in a 425 degree F oven for 40 to 45 minutes or until tender; cool.
2) Cut each potato lengthwise into four wedges. Scoop out the inside of each potato wedge. Cover and chill the leftover white portion for another use.
3) In a small bowl combine the oil, chili powder, and hot pepper sauce. Using a pastry brush, brush the insides of the potato wedges with the oil mixture. Place the potato wedges in a single layer on a large baking sheet. Sprinkle wedges with bacon, tomato, and green onion; top with cheese.
4) Bake about 10 minutes more or until cheese melts and potatoes are heated through. If desired, serve with sour cream.

Servings: 12

Notes: This was a really delicious snack. It was easy to make and had a lot of flavor.

Variations: We did not put hot sauce on the kids.

Estimated Price: $6.50

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving (2 wedges): 72 cal., 5 g total fat (2 g sat. fat), 14 mg chol., 174 mg sodium, 3 g carbo., 1 g fiber, 5 g pro. Daily Values: 5% vit. A, 7% vit. C, 8% calcium, 5% iron

Friday, July 17, 2009

Turkey Calzones


Start to Finish: 48 minutes

Ingredients:
12 ounces boneless cooked turkey breast, chopped (about 2-1/4 cups)
2 cups chopped fresh spinach
1 cup shredded four-cheese pizza blend (4 oz)
1 (8 oz) can pizza sauce
2 (10 oz) packages refrigerated pizza dough

Directions:
1) In a large bowl combine turkey, spinach, cheese, and 1/2 cup of the sauce. On a lightly floured surface, roll 1 package of pizza dough into a 12X10-inch rectangle. Cut into three 10X4-inch rectangles.
2) Place about 1/2 cup of the turkey mixture onto half of each rectangle to within about 1 inch of edge. Moisten edges of dough with water and fold over, forming a square. Press with a fork to seal edges. Prick tops of calzones with a fork; place on a lightly greased baking sheet. Repeat with remaining dough and turkey mixture. Bake in a 375 degree F oven about 18 minutes or until golden brown. Serve with remaining pizza sauce.

Servings: 8

Notes: These are great. They are a good way to get my husband to eat spinach!

Variations: Ground chicken works really well in this as well. You can basically substitute anything in the middle, but spinach works really well with turkey and chicken. Also, I use homemade pizza dough instead of store bought refrigerated dough. It saves money and tastes better.

Estimated Price: $8.00

Cookbook: Better Homes and Gardens 500 Five Ingredient Recipes
Nutrition Facts per serving: 344 cal., 10 g total fat (3 g sat. fat), 57 mg chol., 1,338 mg sodium, 41 g carbo., 2 g fiber, 23 g pro. Daily Values: 23% vit. A, 24% vit. C, 13% calcium, 23% iron

Quick and Easy Pizza Crust

Start to Finish: 30 minutes

Ingredients:
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Directions:
1) Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2) Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3) Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Servings: 8

Notes: This crust had more substance than what I usually make. It was fluffy, and I like that.

Estimated Price: $2.00

Source: allrecipes.com
Nutrition Facts per serving: 189 cal., 4.1 g total fat (0.6 g sat. fat), 293 mg sodium, 31.9 g carbo., 5.5 g pro. Daily Values: 1% vit. A, 1% vit. C, 1% calcium, 21% iron, 37% thiamin, 36% niacin, 2% vit. B6, 4% magnesium, 48% folate

Tuesday, July 14, 2009

Easy Risotto

Start to Finish: 35 minutes

Ingredients:
1/3 cup chopped onion (1 small)
1 tablespoon butter or margarine
2/3 cup uncooked arborio rice or long grain rice
2 cups water
1 teaspoon instant chicken bouillon granules
Dash black pepper
1 cup frozen peas (optional)
1/4 cup grated Parmesan or Romano cheese

Directions:
1) In a medium saucepan cook onion in hot butter until tender; add rice. Cook and stir for 2 minutes more. Stir in water, bouillon granules, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (do not lift lid).
2) Remove saucepan from heat. If desired, stir in peas. Let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy. (If necessary, stir in a little hot water to reach desired consistency.) Stir in Parmesan cheese.

Servings: 3 or 4 side dishes

Notes: This was great. It was creamy, tasty, and pretty filling as well.

Estimated Price: $4.00

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 179 cal., 6 g total fat (3 g sat. fat), 10 mg chol., 571 mg sodium, 25 g carbo., 6 g pro. Daily Values: 5% vit. A, 21% vit. C, 12% calcium, 11% iron

Monday, July 13, 2009

Oven-Fried Coconut Chicken

Start to Finish: 55 minutes

Ingredients:
1/2 cup flaked coconut
1/4 cup fine dry seasoned bread crumbs
2-1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1/4 cup butter or margarine, melted

Directions:
In a shallow bowl stir together coconut and bread crumbs; set aside. Brush chicken pieces with melted butter. Roll chicken pieces in coconut mixture to coat all sides. In a 15x10x1 or 13x9x2-inch baking pan arrange chicken, skin side up, so pieces don't touch. Drizzle any remaining butter over chicken. Bake in a 375 degree F oven for 45 to 50 minutes or until chicken is tender and no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Do not turn.

Servings: 6

Notes: This was good. The chicken was sweet, but not overpowering. I wasn't sure how I would like coconut on chicken, but it was tasty.

Estimated Price: $11.00

Cookbook: Better Homes and Gardens 500 Five Ingredient Recipes
Nutrition Facts per serving: 332 cal., 21 g total fat (10 g sat. fat), 108 mg chol., 284 mg sodium, 6 g carbo., 29 g pro. Daily Values: 6% vit. A, 2% calcium, 7% iron

Saturday, July 11, 2009

Old Fashioned Cola Cake

Start to Finish: 55 minutes

Ingredients:
CAKE-
Vegetable oil spray for misting the pan
1 package (18.25 oz) plain white cake mix
4 tablespoons unsweetened coca powder
8 tablespoons (1 stick) butter or margarine, melted
1 cup cola
1/2 cup buttermilk
2 large eggs
1 teaspoon pure vanilla extract
1-1/2 cups miniature marshmallows
COLA FROSTING-
8 tablespoons (1 stick) butter or margarine
4 tablespoons unsweetened cocoa powder
1/3 cup cola
4 cups confectioner's' sugar, sifted
1 cup chopped pecans

Directions:
1)Preheat oven to 350 degrees F. Lightly mist a 13-9 inch baking pan with vegetable oil spray. Set aside.
2) Place the cake mix, cocoa powder, melted butter, cola, buttermilk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Fold in the marshmallows. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3) Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 40 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 15 minutes.
4) Meanwhile, prepare the frosting. Place the butter in a medium saucepan over low heat. As the butter melts, stir in the cocoa powder and cola. Let the mixture come just to a boil, stirring constantly, and then remove it from the heat. Stir in the confectioner's' sugar until the frosting is thickened and smooth. Fold in the pecans.
5) Pour the frosting over the top of the cake, spreading it out with a rubber spatula so that it reaches the edges of the cake. Cool the cake for 20 minutes before serving.

Servings: 20

Notes: This is extremely moist. I made it for my brother-in-laws birthday cake. He is EXTREMELY picky when it comes to food, but asked if he could take this cake home with him since he liked it so much.

Variations: I used walnuts instead of pecans. Also, it says to use Pepsi, Coke, or RC cola, but I used Ruby Red Squirt and it tasted great. I'm sure you can use any soda that you'd like. I even accidentally used the entire can for the cake and then used Kool-Aid for the frosting. So, be creative!

Estimated Price: $11.00

Cookbook: The Cake Mix Doctor

Thursday, July 9, 2009

Upside-Down Pizza Casserole

Start to Finish: 35 minutes

Ingredients:
1-1/2 pounds ground beef
1 can Italian-style tomato sauce (15 oz)
1 can sliced mushrooms, drained (4 oz)
1/4 cup sliced, pitted ripe olives (optional)
1 to 1-1/2 cups shredded mozzarella cheese
1 package refrigerated biscuits (10 oz)

Directions:
Preheat oven to 400 degrees F. In a large skillet cook beef until brown. Drain off fat. Stir in tomato sauce, mushrooms, and, if desired, olives. Heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle with cheese. Flatten each biscuit with your hands. Arrange the biscuits on top of cheese. Bake for 15 to 17 minutes or until biscuits are golden.

Servings: 5

Notes: Good. I'm not a huge fan of mushrooms and thought they were subtle in this meal. Biscuits on top were great (we always use the Grands biscuits- YUM)!

Variations: It is a pizza casserole so you can be creative with the toppings- chicken, pepperoni, ham, pineapple. The ground beef, mushrooms, and olives could really be substituted for anything.

Estimated Price: $6.50

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 507 cal., 26 g total fat (10 g sat. fat) 103 mg chol., 1,251 mg sodium, 33 g carbo., 3 g fiber, 35 g pro. Daily Values: 3% vit. A, 10% vit. C, 16% calcium, 26% iron

Tuesday, July 7, 2009

Banana Banana Bread

Start to Finish: 1 hour 20 minutes

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Directions:
1) Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2) In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3) Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Servings: 12

Notes: Good and moist.

Variations: You can add some spices (vanilla, cinnamon, ginger, nutmeg). You can also add walnuts if you desire. To make muffins, just put the batter into a muffin tin sprayed lightly. Bake at 325 degrees F for about 25 minutes.

Estimated Price: $4.00

Source: AllRecipes.com
Nutrition Facts per serving: 229 cal., 8.8 g total fat, 56 mg chol., 223 mg sodium, 34.8 g carbo., 1.7 g fiber, 3.8 g pro. Daily Values: 6% vit. A, 6% vit. C, 2% calcium, 13% iron, 19% thiamin, 18% niacin, 12% vit. B6, 7% magnesium, 28% folate

Sunday, July 5, 2009

Creamy Chicken Enchiladas

Start to Finish: 1 hour 20 minutes

Ingredients:
3 whole chicken breasts
3 cans cream of chicken soup
2 cups sour cream
1 can of diced chilies (4 oz)
2 cups Mexican style shredded cheese
10 flour tortillas

Directions:
Cut chicken into bite sized pieces. Cook chicken and let cool. In large mixing bowl combine 2 cans of soup, chilies, 1 cup of sour cream, 1 cup of cheese, and chicken. Scoop mixture into flour tortillas and roll up. Combine remaining can of soup and sour cream. Spread evenly across the top of the enchiladas. Sprinkle enchiladas with remaining cheese. Bake at 350 degrees F for 45-60 minutes.

Servings: 5

Notes: This is great. Easy to make and tastes great. The chilies add a lot of flavor! My mom makes this for company lunches on request because an employee that used to work there made them all the time and they love it.

Variations: My mom uses canned chicken. It is more expensive, but saves on time.

Estimated Price: $7.00

Nutrition Facts per serving: 739 cal., 27 g total fat (10 g sat. fat), 102 mg chol., 2430 mg sodium, 90 g carbo., 33 g pro. Daily Values: 23% vit. A, 9% vit. C, 25% calcium, 1% iron

4th of July Fruit Dessert

Start to Finish: 10 minutes

Ingredients:
Pound cake
Blueberries
Strawberries, sliced
Whipped topping

Directions:
Tear or cut the pound cake into squares, place a layer on the bottom of your serving dish. Place a layer of blueberries on top of the pound cake. Add another layer of pound cake. Top that with a layer of strawberries. Finish by topping with whipped topping. Chill before serving and chill any unused portion.

Notes: My mom made this for 4th of July this year. It was delicious. She kind of altered whatever recipe she had glanced at to make it her own and it turned out really good.

Variations: The key is to use red, white, and blue. You can use raspberries instead of or in addition to strawberries. Also you can add as many layers as you want.

Estimated Price: $10.00

Nutrition Facts per serving: 237 cal., 7 g total fat (4 g sat. fat), 66 mg chol., 126 mg sodium, 44 g carbo., 2 g pro. Daily Values: 6% vit. A, 94% vit. C, 3% calcium, 6% iron

Thursday, July 2, 2009

Chicken Jambalaya

Start to Finish: 45 minutes
Ingredients:
1 clove garlic, minced
1 medium onion, chopped
28 oz. whole tomatoes with juice
1 large green pepper, chopped
6 precooked sausage links, sliced into pennies
2 c. cooked chicken, cubed
1 bay leaf
1 tsp. salt
1 c. uncooked long grain rice
2 c. broth
1/4 tsp. thyme
1/8 tsp. cayenne pepper
Directions:
Saute garlic, onion, green pepper, and sausage in 2 tablespoons butter. Add tomatoes- chopped a little. Add chicken, broth, bay leaf, thyme, salt, and cayenne. Bring to a boil; add rice. Cover, reduce heat, and cook 30 minutes or until rice is tender.
Servings: 8-10
Notes: This was really good. Not extremely spicy, but still good.
Variations: You can use pasta instead of rice.
Estimated Price: $10.00
Cookbook: Simply the Best Recipes (FW 5th and 8th Ward Church Cookbook)
Nutrition Facts per serving: 319 cal., 8 g total fat (3 g saturated fat), 86 mg chol., 697 mg sodium, 22 g carbo., 1 g fiber, 31 g pro. Daily Values: 4% Vit. A, 17% Vit. C, 3% calcium, 12% iron

Tuesday, June 30, 2009

Cheesy Swiss Pie

Start to Finish: 40 minutes

Ingredients:
1/3 lb. ground beef
1 onion, chopped
2 to 3 T. green peppers, chopped
9-inch pie crust, unbaked
6 slices Swiss cheese, divided
salt and pepper to taste
10- oz. pkg. frozen chopped spinach, cooked
1 egg, beaten

Directions:
Brown ground beef, onion, and green peppers. Drain and spread into the bottom of pie crust. Arrange half of cheese over meat. Season lightly with salt and pepper. Mix spinach with egg, spoon evenly over cheese. Bake at 450 degrees F for 10 minutes, then reduce heat to 325 degrees F and bake an additional 20 minutes. During the last 5 minutes, place the remaining cheese on top and return to oven to melt.

Servings: 6-8

Notes: Extremely good. We made two pies with it, but really it should just be one. The ground beef/ spinach combination is tasty.

Variations: We have made it with Muenster cheese before- the Swiss is still better.

Estimated Price: $6.50

Cookbook: Gooseberry Patch Hometown Favorites
Nutrition Facts per serving: 403 cal., 24 g total fat (10 g sat. fat), 110 mg chol., 377 mg sodium, 23 g carbo., 26 g pro. Daily Values: 198% vit. A, 30% vit. C, 53% calcium, 31% iron

Monday, June 29, 2009

Lip-Smakin' Mac 'n' Cheese

Start to Finish: 27 minutes

Ingredients:
2 cups rotini or elbow macaroni
1/4 cup chopped onion
6 ounces American cheese slices, torn into pieces
1/2 cup fat-free milk
Dash black pepper

Directions:
In a saucepan cook pasta and onion according to pasta package directions. Drain. Return mixture to saucepan. Stir in cheese, milk, and pepper. Cook for 4 to 5 minutes or until cheese is melted, stirring constantly.

Servings: 3

Notes: Pretty good. We used Swiss cheese. It had a more pure taste than cheddar mac and cheese. It did not taste powdery and was very smooth. My husband really liked the change in cheese.

Variations: You can use different cheese.

Estimated Price: $3.50

Cookbook: Better Homes and Gardens 500 Five Ingredient Recipes
Nutrition Facts per serving: 392 cal., 14 g total fat (10 g sat. fat), 42 mg chol., 791 mg sodium, 46 g carbo., 2 g fiber, 18 g pro. Daily Values: 15% vit. A, 3% vit. C, 40% calcium, 8% iron

Saturday, June 27, 2009

Bean and Cheese Burritos

Start to Finish: 25 minutes

Ingredients:
6 to 8 flour tortillas (7-8 inch)
1 cup chopped onion (1 large)
1 tablespoon cooking oil
1 can refried beans (16 ounces)
1 cup shredded cheddar cheese
1 cup shredded lettuce
1/3 bottle salsa
Dairy sour cream (optional)
Guacamole (optional)

Directions:
1) Stack tortillas and wrap tightly in foil. Heat in a 350 degree F oven for 10 minutes to soften.
2) Meanwhile, for filling, in a skillet cook onion in hot oil until tender; add refried beans. Cook and stir until heated through. Spoon about 1/4 cup of the filling onto each tortilla just below center and to within 1 inch of the edge. Divide cheese among tortillas. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in over filling. Roll up from the bottom. Place on a baking sheet. Bake in a 350 degree F oven about 10 minutes or until heated through. To serve, top with lettuce and salsa and, if desired, sour cream and guacamole.

Servings: 3-4

Notes: Like most cooking, this tastes much better than the store bought burritos. Very quick and easy to make.

Variations: They are burritos so you can add hot sauce, tomatoes, chicken, beef, really whatever you want inside.

Estimated Price: $6.00

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 542 cal., 24 g total fat (11 g sat. fat), 52 mg chol., 991 mg sodium, 20 g carbo., 10 g fiber, 23 g pro. Daily Values: 31% vit. A, 31% vit. C, 41% calcium, 28% iron

Thursday, June 25, 2009

Fried Rice

Start to Finish: 30 minutes

Ingredients:
2 eggs, beaten
1 teaspoon soy sauce
1 teaspoon sesame oil or vegetable oil
1 clove garlic, minced
1 tablespoon cooking oil
1/2 cup thinly sliced celery (1 stalk)
1 cup sliced fresh mushrooms
2 cups cooked white rice
1 medium carrot, shredded
1/2 cup frozen peas, thawed
2 tablespoons soy sauce
1/4 cup sliced green onion (2)

Directions:
1) In a small bowl combine eggs and the 1 teaspoon soy sauce.
2) Pour the sesame oil into a wok or large skillet. Preheat over medium heat. Add the egg mixture and garlic; stir gently to scramble. When set, remove egg mixture from wok and cut up any large pieces. Remove wok from heat.
3) Pour the cooking oil into the wok or skillet. (Add more oil if necessary during cooking.) Return to medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
4) Add cooked rice, carrot, and peas. Sprinkle with the 2 tablespoons soy sauce. Cook and stir for 4 to 6 minutes until heated through. Add cooked egg mixture and green onion; cook and stir for about 1 minute more or until heated through.

Servings: 6 side-dish servings

Notes: This was quick, easy, and had good flavor. Served with pot stickers.

Variations: It's stir fry, you can really add or delete any vegetables you want.

Estimated Price: $4.00

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 141 cal., 6 g total fat (1 g sat. fat), 71 mg chol., 418 mg sodium, 18 g carbo., 2 g fiber, 5 g pro. Daily Values: 31% vit. A, 8% vit. C, 3% calcium, 5% iron

Tuesday, June 23, 2009

Herbed Leek Tarts

Start to Finish: 45 minutes

Ingredients:
4-1/2 cups thinly sliced leek (6 medium)
4 cloves garlic, minced
2 tablespoons olive oil
1/2 cup chopped red sweet pepper (1 small)
2 tablespoons Dijon-style mustard
1 teaspoon dried herbes de Provence or dried basil, crushed
6 ounces Gruyere or Swiss cheese, shredded (1-1/2 cups)
1 package rolled refrigerated unbaked pie crust (15 oz/ 2 crusts)
2 tablespoons chopped almonds or walnuts

Directions:
1) For filling, in a large skillet cook leek and garlic in hot oil about 5 minutes or until tender. Remove from heat; stir in sweet pepper, mustard, and herbes de Provence. Cool slightly; stir in shredded cheese. Set filling aside.
2) Preheat oven to 375 degrees F. Unfold pie crust according to package directions. On a lightly floured surface, roll one pie crust into a 12-inch circle. Transfer to a baking sheet. Spread half of the filling in the center of the pie crust, leaving a 1-1/2 inch unfilled border. Fold edges up and over filling, pleating as necessary. Sprinkle 1 tablespoon of the almonds over filling. Repeat with remaining pie crust, filling, and nuts.
3) Bake about 25 minutes or until crusts are golden. Cool for 10 minutes on baking sheets. Cut each tart into twelve wedges. Serve warm or at room temperature.

Servings: 24

Notes: This was so good. I had never had leeks before and they are DELICIOUS! This would be a great appetizer, but we used it as a very filling meal. I thought that it was very flavorful and was surprised at just how much I liked it.

Variations: My husband added barbecue sauce on his, he thought it tasted too healthy.

Estimated Price: $11.00

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 135 cal., 8 g total fat (3 g sat. fat), 11 mg chol., 122 mg sodium, 12 g carbo., 3 g pro. Daily Values: 9% vit. A, 11% vit. C, 9% calcium, 3% iron

Monday, June 22, 2009

Chicken Salad

Start to Finish: 45 minutes

Ingredients:
2 large eggs
1 lb. boneless, skinless chicken
1 teaspoon salt
1/4 teaspoon chili powder, or to taste
1/4 teaspoon sweet paprika
1/4 teaspoon garlic powder
1 teaspoon olive oil
3/4 cup reduced-fat mayonnaise
2 stalks celery, finely chopped (about 3/4 cup)
1/2 cup cauliflower puree
1/2 cup nonfat plain yogurt
1/2 cup green grapes, coarsely chopped

Directions:
1) Place the eggs in a small saucepan and add cold water to cover. Cover, set the saucepan over high heat, and bring to a boil, then remove from the heat and let stand, still covered, for exactly 15 minutes. Run the eggs under cold water to cool, then peel them. Separate the yolks from the whites. Chop the whites and discard the yolks (or refrigerate for another use).
2) Sprinkle the chicken with salt, chili powder, paprika, and garlic powder. Coat a large nonstick skillet with cooking spray and set it over medium high heat. When the skillet is hot, add the oil and then the chicken. For cutlets, cook 4 to 5 minutes per side until lightly browned and no longer pink in the center. For chicken breast, cook 5 minutes per side, reduce the heat to low, cover, and cook for 9 to 10 minutes longer. Let the chicken cool completely before cutting it into bite sized pieces.
3) In a large bowl, stir together the chicken, mayonnaise, celery, cauliflower puree, yogurt, grapes, and chopped egg whites. Serve warm or chilled.

Servings: 4

Notes: This is delicious! Creamy and had a great flavor. The yogurt added a lot of flavor. Also, it made a lot more than the 4 servings the book said it would make. Great leftovers as well.

Variations: We added lettuce to the sandwich and that was great. Also, we used Hoagie rolls, but the nutrition facts are based on whole wheat bread.

Estimated Price: $7.00

Cookbook: Deceptively Delicious
Nutrition Facts per serving: 339 cal., 15 g total fat (3 g sat. fat), 26 mg chol., 1311 mg sodium, 39 g carbo., 7 g fiber, 21 g pro. Daily Values: 6% vit. A, 2% vit. C, 17% calcium, 7% iron

Friday, June 19, 2009

Hawaiian Haystacks

Start to Finish: 30 minutes

Ingredients:
1 can cream of mushroom soup
1 can cream of chicken soup
3 cups uncooked long grain white rice
1 can corn
1 can chopped pineapple
Cheddar cheese
Chow mein noodles

Directions:
1) Cook rice according to package directions, or in a rice cooker.
2) Mix cream of mushroom and cream of chicken soups together. Add one can of water and mix. Stir over medium heat until boiling. Reduce heat to low, stirring occasionally.
3) Cook corn in a small saucepan over medium heat until boiling or heated through. Reduce heat to low, stirring occasionally.
4) Place rice on a plate. Top with soup mixture, corn, cheese, pineapple, and Chow mein noddles. Enjoy!

Servings: 6-8

Notes: This is a family favorite. Very juicy, delicious, and filling.

Variations: You can add grilled chicken to the soup mixture, but that is more expensive and we find it unnecessary.

Estimated Price: $6.00

Nutrition Facts per serving: 792 cal., 30 g total fat (16 g. sat. fat), 75 mg chol., 3360 mg sodium, 108 g. carbo., 7 g fiber, 27 g pro. Daily Values: 19% vit. A, 46% vit. C, 45% calcium, 15% iron

Tuesday, June 16, 2009

Ranger Cookies

Start to Finish: 35 minutes

Ingredients:
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1 cup quick-cooking rolled oats
1 cup coconut
1 cup raisins, dried cherries, dried cranberries, or mixed dried fruit bits

Directions:
1) Preheat oven to 375 degrees F. In a large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir i9n any remaining flour. Stir in rolled oats, coconut, and raisins.
2) Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown and centers are set. Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.

Servings: 48 cookies

Notes: We make cookies with Katie often and while looking for something besides sugar cookies we came across this recipe and had all of the ingredients. Of course we used dried cranberries since they are so good. Everyone loved the cookies and we will definitely make these again. Yummy! The cookbook says that "these energy packed cookies are ideal for a late-afternoon snack. Take them on long hikes and car trips to keep the munchies at bay." Sounds good to me!

Variations: Big Ranger Cookies- Prepare as above, except use a 1/3-cup measure or scoop to drop mounds of dough 2 inches apart on an ungreased cookie sheet. Press into 3-inch circles. Bake in a 375 degree F oven for 10-12 minutes or until edges are light brown and centers are set. Cool on cookie sheet for a minute and then transfer to wore rack to cool. Makes about ten cookies.

Estimated Price: $6.00

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 355 cal., 15 g total fat (9 g sat. fat), 47 mg chol., 162 mg sodium, 53 g carbo., 3 g fiber, 5 g pro. Daily Values: 6% vit. A, 1% vit. C, 3% calcium, 9% iron

Sunday, June 14, 2009

Artichoke Dip

Start to Finish: 35 minutes

Ingredients:
1 can (14 oz) artichoke hearts
1 cup Parmesan cheese
1 cup mayonnaise
Chips

Directions:
Drain artichokes and chop coarsely (if you have a blender or a food processor they work well). Mix together with the Parmesan cheese and the mayonnaise. Place in a 9x9 square baking dish and bake at 350 degrees F for 30 minutes, or until the mixture is bubbly and the sides are browned. Dip chips in and enjoy!

Notes: We made this all the time my Sophomore and Junior years of college. It was a recipe from my roommate Aubrey, passed down from her mom. It was quick, easy, inexpensive, and DELICIOUS! The six of us would eat all of it (and if someone was gone so was the dip when they got back). We would close the blinds so nobody else could have any we liked it so much (and we liked to eat). Although not the most nutritious food, it is definitely worth the calories.

Variations: You can add spinach, green chili peppers, and roasted red peppers (individually or a combination) for varying flavor and to add a little spice, but I always love it just the way it is.

Estimated Price: $5.00

Nutrition Facts per serving: 476 cal., 28 g total fat (17 g sat. fat), 74 mg chol., 2,147 mg sodium, 16 g carbo., 6 g fiber, 41 g pro. Daily Values: 18% vit. A, 13% vit. C, 114% calcium, 12% iron

Saturday, June 13, 2009

Classic Macaroni Salad

Start to Finish: 4 hours 30 minutes

Ingredients:
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)

Directions:
1) Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2) In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Servings: 10

Notes: I was looking for a recipe for a macaroni salad and came across this one online. I had all of the ingredients handy (except macaroni noddles) so I made it with pinwheel pasta. It was delicious. It is a sweeter pasta and I love that. Katie gobbled it up and Damien really liked it as well. Then, for a barbecue I decided to make this again. I didn't have all of the ingredients, but it still turned out great and I got a lot of compliments (although with just the sauce it was not as good as with the veggies in it).

Variations: You can really add or delete any of the veggies- green pepper, celery, and onion; but it may not taste quite as good. Also, if you find it too sweet then add 1/3 to 1/2 cups of sugar instead.

Estimated Price: $5.00

Source: allrecipes.com
Nutrition Facts per serving: 390 cal., 18.7 g total fat, 8 mg chol., 529 mg sodium, 49.3 g carbo., 2.8 g fiber, 6.8 g pro. Daily Values: 15% vit. A, 22% vit. C, 3% calcium, 16% iron

Friday, June 12, 2009

Barbecue Meat Loaf

Start to Finish: 60 minutes

Ingredients:
1 beaten egg
1/4 cup fine dry bread crumbs
1/2 cup bottled barbecue sauce
1 pound lean ground beef
2 pieces string cheese (about 2 ounces)

Directions:
1) In a medium bowl combine egg, bread crumbs, and 1/4 cup of the barbecue sauce; add beef and mix well.
2) In a 2-quart rectangular baking dish pat about 2/3 of the meat mixture into a 7x3-inch rectangle. Place the cheese lengthwise in the center of the rectangle. Pat remaining meat mixture on top, sealing it around the cheese. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until center of loaf is 160 degrees F. Spoon remaining barbecue sauce over loaf; bake for 5 minutes more.

Servings: 4

Notes: This really only feeds two adults and a child though. It is very moist when it is done and the melted cheese inside is delicious. Leftovers are good as well.

Estimated Price: $6.00

Cookbook: Better Homes and Gardens 500 Five Ingredient Recipes
Nutrition Facts per serving: 394 cal., 25 g total fat (10 g sat. fat), 144 mg chol., 735 mg sodium, 13 g carbo., 0 g fiber, 26 g pro. Daily Values: 6% vit. A, 12% calcium, 14% iron

Wednesday, June 10, 2009

Pizza Rolls

Start to Finish: 3-1/2 hours

Ingredients:
1 bag of frozen Rhodes rolls
1 jar spaghetti sauce
Mozzarella cheese
Cheddar cheese
Pizza toppings

Directions:
Follow the instructions on the package to make the rolls up to the part where you cook them. Take each rolls and shape it into a mini pizza. Spread spaghetti sauce over the top of the roll, cover with cheese, and add your toppings. Bake at the temperature marked on the bag of rolls for 10-14 minutes.

Servings: 36 (Yeah right, each roll is supposed to be a serving, but I can easily eat 6 of these in a sitting)

Notes: This is a fan favorite. We make it for dinner, snacks, and get togethers. Everyone loves and devours them, especially the kids! I think Rhodes rolls are the best, but you can really use any frozen rolls you want. You can easily put the rolls out after lunch and let them rise until it's time to make dinner. Also great to make on Sundays and to have the dough rise while you're at church.

Estimated Price: $10.00

Cookbook: High Family Cookbook (My sister Michelle put it together for Christmas one year)
Nutrition Facts per serving: 621 cal., 32.45 g total fat (16.08 g sat. fat), 88 mg chol., 2,034.5 mg sodium, 49.17 g carbo., 2 g fiber, 31.88 g pro. Daily Values: 42% vit. A, 13% vit. C, 64% calcium, 21% iron, 8% folic acid

Monday, June 8, 2009

Denver Potato Casserole

Start to Finish: 1 hour 25 minutes

Ingredients:
4 medium Yukon gold potatoes, thinly sliced (1-1/3 pounds)
8 ounces cooked ham
1 medium sweet pepper, chopped (3/4 cup)
1 small sweet yellow onion, chopped (1/3 cup)
1 cup shredded co-jack cheese (4 ounces)

Directions:
In a greased 2-quart square baking dish layer half of the potatoes, half of the ham, half of the pepper, half of the onion, and half of the cheese. Repeat with the remaining ham, pepper, and onion. Top with the remaining potatoes. Bake, covered, in a 350 degree F oven for 45 minutes. Uncover and bake 15 minutes more or until the potatoes are tender. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes more or until cheese is melted.

Servings: 4

Notes: This is delicious. I suggest cutting the vegetables in advance so they are ready to cut down on time. This takes awhile to bake, but you can prepare it in the morning or a day before and have it ready to put in the oven for dinner time. We always double the recipe since it is so good and it lasts through a couple of meals.

Variations: I dice the potatoes instead of slicing them.

Estimated Price: $9.00

Cookbook: Better Homes and Gardens 500-Five Ingredient Recipes
Nutrition Facts per serving: 315 cal., 12 g total fat (6 g sat. fat), 56 mg chol., 1,010 mg sodium, 27 g carbo., 3 g fiber, 24 g pro., Daily Values: 6% vit. A, 71% vit. C, 21% calcium, 12% iron

Wednesday, June 3, 2009

Oven Barbeque Beef Sandwich

Start to Finish: 2 Hours 10 minutes

Ingredients:
1 can (10-3/4 ounce) condensed cream of chicken or mushroom soup
1-1/4 cups bottled barbecue sauce
1 beef roast, such as boneless chuck (4-6 lb)
1 envelope (1 oz) dry onion soup mix
Onion buns or kaiser rolls, toasted

Directions:
1) In a roasting pan pour soup and barbecue sauce over roast. Sprinkle dry soup mix over roast. Bake, covered, in a 350 degree F oven about 2 hours or until tender enough to slice. (For shredded meat cook about 3 hours or until very tender).
2) Drain off fat and remove any bones from roast. Slice or shred the meat and serve on buns. Spoon sauce over meat.

Servings: 6-8

Notes: This was good and creamy. We've had this same barbecue beef sandwich with just beef and a bottle of barbecue sauce. This one had a more creamy texture and was quite good. Be careful to get the fat off the beef though; fat doesn't taste good.

Variations: I've become a fan of the crock pot. I just threw the ingredients in a crock pot on high for about four hours, shredded the meat, and it was good to go.

Estimated Price: $12.00

Cookbook: Better Homes and Gardens 500-Five Ingredient Recipes
Nutrition Facts per serving: 887 cal., 53 g total fat (20 g sat. fat), 179 mg chol., 1,446 mg sodium, 42 g. carbo., 2 g fiber, 56 g pro. Daily Values: 14% vit. A, 6% vit. C, 10% calcium, 45% iron

Saturday, May 30, 2009

Peppery Pork Chops

Start to Finish: 25 minutes

Ingredients:
2 teaspoons paprika
1 teaspoon garlic salt
1/2 teaspoon black pepper
4 pork loin chops, cut 3/4 inch thick
Dairy sour cream

Directions:
In a small bowl stir together paprika, garlic salt, and pepper. Rub each chop with paprika mixture. Place chops on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 minutes. Turn chops and broil for 7 to 9 minutes more or until juices run clear (160F). Serve with sour cream.

Servings: 4

Notes: I've never had a pork chop taste better. I really liked this seasoning. It was spicy, but not too spicy and Katie ate quite a bit of hers (she does like spicy though). We forgot to use the sour cream, and it tasted good without any dressing to dip it in.

Estimated Price: $6.00

Cookbook: Better Homes and Gardens 500-Five Ingredient Recipes
Nutrition Facts per serving: 246 cal., 12 g total fat (5 g sat. fat), 87 mg chol., 310 mg sodium, 2 g carbo., 0 g fiber, 31 g pro. Daily Values: 17% vit. A, 2% vit. C, 5% calcium, 7% iron

Wednesday, May 27, 2009

Middle Eastern Pitas

Start to Finish: 10 minutes

Ingredients:
4 pita bread rounds, halved crosswise
12 ounces thinly sliced deli roast beef
1/2 cup plain yogurt
1/2 cup chopped cucumber

Directions:
Place roast beef in pitas. In a small bowl stir together yogurt and cucumber, spoon over roast beef in pitas.

Servings: 4

Notes: This is really tasty on a hot day. A good variation on sandwiches. The plain yogurt and cucumber together with the roast beef is delicious. Make sure you eat the pitas fast or freeze them if you are not planning on making this meal for over two days, as the pitas go bad quickly!

Variations: This recipe in the book actually calls for 7 or 8 ounces of roasted garlic flavored hummus, but we're not big fans of hummus, even though I like garbanzo beans. So, if you want to make your own or buy hummus you can add it to the pitas, but we do it without.

Estimated Price: $10 (quadrupled recipe)

Cookbook: Better Homes and Gardens 500-Five Ingredient Recipes
Nutrition Facts per serving: 380 cal., 10 g total fat (3 g sat. fat), 82 mg chol., 427 mg sodium, 39 g carbo., 1 g fiber, 34 g pro. Daily Values: 2% vit. A, 12% vit. C, 3% calcium, 21% iron

Sunday, May 24, 2009

Taco Pizza

Start to Finish: 30 minutes

Ingredients:
8 ounces lean ground beef and/ or bulk pork sausage
1 medium green sweet pepper, chopped (3/4 cup)
1 11-1/2 ounce package refrigerated corn bread twists
1/2 cup purchased salsa
3 cups shredded taco cheese (12 ounces)

Directions:
1) In a skillet cook beef and pepper over medium heat until meat is brown; drain. Set aside.
2) Unroll corn bread dough (do not separate into strips). Press dough into the bottom and up the edges of a greased 12-inch pizza pan. Spread salsa on top of dough. Sprinkle with meat mixture and cheese. Bake in a 400 degree F oven about 20 minutes or until bottom of crust is golden brown. Cut into wedges.

Servings: 6-8

Notes: This was really good. I might use corn bread for pizza dough more often! There are so many options with pizza, and Katie devoured this one, as did Aubrey!

Variations: I could not find refrigerated corn bread at the store. So, I bought two .49 boxed corn bread mixes. I cooked the corn bread for 12-15 minutes in a 9x13 pan, added the toppings, and then cooked for five more minutes, checking to make sure the corn bread was golden brown. We also were out of salsa so we used spaghetti sauce, and it was really good. You can use whatever toppings you want, but I liked the combination of ground beef and green peppers.

Estimated Price: $7.00

Cookbook: Better Homes and Gardens 500-Five Ingredient Recipes
Nutrition Facts per serving: 465 cal., 30 g total fat (15 g sat. fat), 73 mg chol., 870 mg sodium, 27 g carbo., 1 g fiber, 22 g pro. Daily Values: 16% vit. A, 26% vit. C, 31% calcium, 13% iron

Thursday, May 21, 2009

Pepperoni- Pizza Potatoes

Start to Finish: 25 minutes

Ingredients:
4 medium potatoes
1 jar pizza sauce (8 ounce)
3-1/2 ounces slices pepperoni
3/4 cup shredded mozzarella cheese (3 ounces)

Directions:
1) Scrub potatoes and pierce with a fork. Arrange about 1 inch apart in a microwave safe plate. Microwave for 12 to 18 minutes or until tender, turning potatoes over after 6 minutes. Remove from microwave. Cover potatoes with foil; let stand for 6 minutes.
2) Meanwhile, in a microwave safe bowl, combine pizza sauce and pepperoni. Cover with vented microwave safe plastic wrap. Microwave for 3 to 4 minutes or until heated through, stirring after 2 minutes.
3) Cut each potato open. Spoon pepperoni mixture over each potato. Sprinkle with cheese. Return to microwave oven. Microwave for 2 to 3 minutes or until the cheese melts.

Servings: 4

Notes: This was out of the "Just for Kids" section of the cookbook, but when we made it my husband said "this is really good!" We always have potatoes and this was a tasty way to eat them. And, yes, our two children enjoyed it as well.

Variations: I used spaghetti sauce instead of pizza sauce. Really you can use any toppings or cheese that you like. Also, if you mashed the potatoes or had them cut thin the toppings would be less likely to slide off.

Estimated Price: $9* (for a tripled recipe)
*This actually could be a lot less expensive as well. A ten pound bag of potatoes is usually $1.98. A jar of spaghetti sauce is not too expensive and if you just had cheese or on hand ingredients for toppings you are barely spending anything.

Cookbook: Better Homes and Gardens 500- Five Ingredient Recipes
Nutrition Facts per Serving: 366 cal., 16 g total fat (7 g sat. fat), 32 mg chol., 611 mg sodium, 42 g carbo., 5 g fiber, 16 g pro. Daily Values: 16% vit. A, 61% vit. C, 20% calcium, 25% iron

Tuesday, May 19, 2009

Saucy Meatball Sandwich

Start to Finish: 20 minutes

Ingredients:
1-1/4 pounds frozen cooked Italian style meatballs (18)
1 jar pasta sauce (26-28 pounds)
1/2 cup coarsely chopped onion (1 medium)
6 hoagie buns, split and toasted
1 cup shredded Italian-style cheese blend (4 ounces)

Directions:
In a large saucepan combine the frozen meatballs, pasta sauce, and onion. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until meatballs are heated through, stirring occasionally. Spoon hot meatball mixture into split buns. Spoon any remaining sauce over meatballs. Sprinkle with cheese.

Servings: 6

Notes: This was so good. Great dinner on a somewhat chilly spring day.

Variations: I made the meatballs from scratch and we did not actually toast the hoagie buns.

Estimated Price: $15 (unless you have ingredients to make the meatballs from scratch, then $8.00)

Cookbook: Better Homes and Gardens 500- Five Ingredient Recipes
Nutrition Facts per serving: 802 cal., 36 g total fat (14 g sat. fat), 74 mg chol., 2,293 mg sodium, 88 g carbo., 9 g fiber, 32 g pro. Daily Values: 8% vit. A, 9% vit. C, 27% calcium, 36% iron

Meatballs

I had a recipe that called for frozen meatballs and after looking in the grocery store and deciding that I didn't want to spend $9 on something I probably had the ingredients to make at home I decided to look up a recipe online and try it out. I found this recipe on allrecipes.com and I liked how they turned out. We had some polish sausages left over from a barbecue so I just ground up that for the sausage.

Ingredients:
1 lb lean or extra lean ground beef
1/2 lb bulk Italian sausage
1/3 cup fine dry bread crumbs
3 med cloves garlic
1 scant tsp salt
1 tsp dried leaf basil
1 med onion, finely chopped
1 large egg
1/3 c grated Parmesan cheese
2 tablespoons water, or as needed
1/8 teaspoon ground black pepper

Directions:
1) Line a shallow baking pan with foil and oil the pan.
2) Mix ingredients and shape into 1-1/2 to 2 inch diameter meatballs.
3) Broil 8 inches away from heat for 10 minutes; turn over and broil for 10 minutes more.

Saturday, May 16, 2009

Italian Pizza Burgers

Start to Finish: 25 minutes

Ingredients:
4 (3-3/4 oz) purchased uncooked hamburger patties
4 (3/4-inch) slices sourdough bread
1 cup purchased mushroom pasta sauce
1 cup shredded provolone or mozzarella cheese
2 tablespoons thinly sliced fresh basil
Directions:
1) Place patties on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 10 to 12 minutes or until done (160 degrees F), turning once. Add the bread slices to broiler pan the last 2 to 3 minutes of broiling; turning once to toast evenly.
2) Meanwhile, in a medium saucepan cook pasta sauce over medium heat, stirring occasionally, until heated through. Place 1 patty on each bread slice. Spoon pasta sauce over patties; sprinkle with cheese. Broil for 1 to 2 minutes more or until cheese is melted. Top with basil.

Servings: 4

Notes: I really liked this. with all of the summer meals, this was a nice variation on a hamburger. Plus, we are huge fans of sourdough bread. Due to the sourdough bread and hamburger patties, it was a little more expensive, but well worth it.

Variations: You could use any type of cheese or pasta sauce, really. I think sauteed mushrooms would taste good on it as well, and I'm not a huge mushroom fan.

Estimated Price: $10.00

Cookbook: Better Homes and Gardens 500- Five Ingredient Recipes
Nutrition Facts per serving: 504 cal., 30 g total fat (13 g sat. fat), 96 mg chol., 815 mg sodium, 27 g carbo., 2 g fiber, 30 g pro., Daily Values: 18% vit. A, 13% vit. C, 26% calcium, 18% iron

Friday, May 15, 2009

Honey-Chicken Sandwiches

Start to Finish: 20 minutes

Ingredients:
3 tablespoons honey
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 small red onion, halved and thinly sliced (1/3 cup)
12 ounces thinly sliced cooked chicken, halved crosswise
4 purchased croissants, halved horizontally and toasted

Directions:
1. In a medium skillet combine honey, thyme, and red onion. Cook and stir over medium-low heat until warm (do not boil). Stir in chicken; heat through. Serve in croissants.

Servings: 4

Notes: The honey made this a sweet sandwhich, which tasted delicious. The onions were not overpowering and the chicken was very tender. Yummy!

Variations: I broiled and shredded chicken instead of using thinly sliced chicken. Also, I do not like red onions so I used yellow onions. Also, I actually am not fond of the texture of onions, but can handle chopped onions so I chopped the yellow onions instead of thinly slicing them.

Estimated Price: $5.00*
*If you make your own croissants, which I did. Otherwise, a 4 pack of croissants will cost you $3.49, unless you get them on a day old shelf at the bakery. So, then the cost would be around $8.50.

Cookbook: Better Homes and Gardens 500- Five Ingredient Recipes
Nutrition Facts per serving: 445 cal., 18 g total fat (8 g sat. fat), 118 mg chol., 498 mg sodium, 40 g carbo., 2 g fiber, 29 g pro. Daily Values: 7% vit. A, 2% vit. C, 4% calcium, 13% iron

Thursday, May 14, 2009

Croissants

Prep. Time: 40 minutes
Cook Time: 15 minutes

Start to finish: 8 hours 20 minutes

Ingredients:
1-1/4 teaspoons active dry yeast
3 tablespoons warm water (110 degrees F)
1 teaspoon white sugar
1-3/4 cups all purpose flour
2 teaspoons white sugar
1-1/2 teaspoons salt
2/3 cup warm milk
2 tablespoons vegetable oil
2/3 cup unsalted butter, chilled
1 egg
1 tablespoon water

Directions:
1) Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
2) Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.
3) Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
4) To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
5) Bake in a preheated 475 degrees F oven for 12 to 15 minutes.

Servings: 12

Notes: Very time consuming, but when 4 croissants cost $3.49 at the supermarket if you have the time it is worth it. They turned out flaky, but I didn't get them quite as big as they should be. This was my first time making croissants though; I'm sure next time it will be better. I had all of these ingredients in my kitchen.

Wednesday, May 13, 2009

Burrito Casserole (or Burrito Truc)

In French, when you can't think of a name for something you call it a truc (rhymes with nuke). A lot like we do in the U.S. to call something a dohickey or a thing-a-me-bob. This recipe is a really simple one that we just threw together a number of years ago and loved it. It rates on the same level of easiness as making toast or peanut butter and jam sandwich.

Start to finish: 35 - 45 minutes

Ingredients:
1 (10 pack) pkg. frozen burritos
1 ctn. sour cream
1 jar salsa
Cheddar cheese

Directions:
Place burritos in a casserole dish. Spread sour cream over burritos. Pour salsa over sour cream. Grate cheddar cheese and sprinkle over top. Bake at 350 degrees until cheese is bubbly, about 45 minutes. Use as little or as much of the ingredients as you want.

Servings: 5-6

Notes: We make this meal a lot. It is quick and tastes good. The kids love it!

Variations: We use about 1 cup sour cream, 1-2 cups salsa, and 1-2 cups cheddar cheese. Just enough to spread each ingredient over the top.

Estimated Price: $7.00

Cookbook: Simply the Best Recipes (FW 5th and 8th Ward Church Cookbook)
Nutrition Facts per serving: Calories 440, 23 g total fat (10.5 g saturated fat), 50 mg chol., 1135 mg sodium, 39 g carbo., 2 g fiber, 17 g pro. Daily Values: 14% Vit. A, 3% Vit. C, 26% calcium, 15% iron