Thursday, November 17, 2011

Baked Cinnamon Apples

6 large very tart apples, cored, sliced
1 cup granulated sugar (or 1/2 c splenda/sugar mix)
1/4 cup light brown sugar, packed (or 2 T. splenda/brown sugar mix)
1 tablespoon cinnamon
1/8 teaspoon nutmeg
3 tablespoons cornstarch

4 tablespoons butter, sliced


1Put all ingredients EXCEPT BUTTER into crock pot; stir well, coating all apple slices, and place slices of butter on top.
2Cook on HIGH for 1-1/2 to 2 hours OR cook on LOW 3-1/2 to 4 hours, stirring once half way through.

Serve and enjoy!

Monday, November 14, 2011

My new favorite Chili

Adapted from:

2 pounds ground beef or ground turkey

1/2 onion, chopped

1 teaspoon ground black pepper

1/2 teaspoon garlic salt

2 1/2 cups tomato sauce ( I use a 29 oz can of Hunts tomato sauce, which is a little more than 2 1/2 cups)

1 (8 ounce) jar salsa

2-3 tablespoons chili powder

1 tsp oregano

1 tsp worcestershire sauce

1 tsp paprika

1 tsp cumin

1 (15 ounce) can light red kidney beans

1 (15 ounce) can dark red kidney beans

1.In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.

2.Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning, oregano, cumin, paprika, worcestershire sauce and kidney beans. Mix well, reduce heat to low and simmer for at least an hour or place in crock pot and let simmer for the afternoon.

***Truth be told on the spices - I do not measure.  I add according to taste, but these measurements are a guideline/guess for what I add.

Tuesday, October 18, 2011

Pumpkin Chocolate Chip Muffins

These are my all-time favorite muffins!  I typically double the recipe and just use the whole can of pumpkin, which is close enough to 2 cups.

1-2/3 cup flour
1 cup sugar
1 T pumpkin pie spice
1 t baking soda
1/4 t baking powder
1/4 t salt
2 eggs
1 cup plain pumpkin
1/2 cup butter, melted
1 cup chocolate chips (regular size or mini)

Heat oven to 350*
Mix flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
Break eggs into another bowl.  Add pumpkin and butter.  Whisk until well blended.  Stir in chocolate chips.  Pour over dry ingredients and fold in just until dry ingredients are moistened.
Scoop batter into muffin cups.
Bake 20-25 minutes.

Tuesday, September 13, 2011

Sweet Chili

A friend brought Sweet Chili for us when we had our sweet Lydia. It is a family favorite.

2lbs ground beef
2 cloves garlic,minced
2 t salt
1 t. black pepper
1-28oz can of diced tomatoes (or petite diced tomatoes)
1-16oz can of red kidney beans drained and rinsed  (I always use chili beans because Ben doesn’t like kidney beans)

1 large onion
2 t. chili powder
1 t. ground cumin
1 t. dried oregano
1-28oz can of tomato sauce
1 can of water (use can from tomato sauce)

½ c packed light brown sugar (less to taste or can be omitted)

1.       Brown meat, onion & garlic. Drain meat.
2.       Add seasonings, brown sugar, water.
3.       If doing on stove, bring to a boil and then reduce heat and simmer uncovered at least for 45 or longer.  Stirring occasionally.

Can be put in crockpot on low for 4-5 hours.

Serve over cooked elbow macaroni. Garnish as desired.  We serve with sour cream and shredded cheddar cheese.

This makes A LOT but it freezes well. 

Monday, September 12, 2011

Stir-Fried Beef (or Chicken) with Onions

We found this recipe in "How to Cook Everything" by Mark Bittman.  Our family loves this.  We like it made with chicken instead of beef too.  We also like to add snow peas to the stir-fry and serve it over rice with chow mein noodles

***Recipe recommends flank or sirloin cuts

3/4 to 1 pound flank or sirloin steak or other beef
salt and freshly ground black pepper to taste
2 tablespoons peanut (preferred) or vegetable oil
2 large or 3 medium onions, thinly sliced
1 teaspoon minced garlic
1 tablespoon peeled and minced or grated fresh ginger, plus 1 teaspoon
1/2 cup stock or water
1 tablespoon hoisin sauce or soy sauce (the hoisin sauce really adds flavor - I'd try to find it if you can.)

1. Slice the beef as thinly as you can; it's easier if you freeze it for 15-30 minutes first.  Cut the slices into bite-sized pieces. Season with salt and pepper and set aside.

2. Heat a wok or large skillet over high heat until it smokes.  Add 1 tablespoon of oil with the onions.  Stir immediately, then stir every 30 seconds or so until onions soften and begin to char slightly, 4-5 minutes.  Season the onions with salt and pepper, then remove; keep the heat high.

3.Add the remaining oil to the pan, then the garlic and 1 tablespoon of ginger; stir and immediately add the beef.  Stir immediately, then stir every 20 seconds or so until it loses its color, just a minute or 2 longer; stir in the onions.  Add the stock or water, the hoisin or soy, and the remaining ginger, let some of the liquid bubble away and serve immediately over rice.

Marble Squares

I got this recipe from my mom (Deb Tewes) recently.  Everyone loves them.

Brownie Base
½ cup margarine
¾ cup water
1 ½ 1-oz. squares unsweetened chocolate
2 cups flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
½ cup sour cream

Combine margarine, water and chocolate in saucepan, bring to boil. Remove from heat. Stir in combined flour, sugar, baking soda and salt. Add eggs and sour cream, mix well. Pour into greased and floured 15 x 10 x 1 inch jelly roll pan.

1 8-oz pkg. Cream cheese, softened
1/3 cup sugar
1 egg
1 6-oz pkg. semi-sweet chocolate pieces(I used Milk chocolate and they were fine)
Combine cream cheese and sugar, mixing until well blended. Blend in egg. Spoon over chocolate batter. Cut through batter with knife several times for marble effect. Sprinkle with chocolate pieces.

Bake at 375 for 25-30 minutes or until wooden pick inserted in center comes out of clean.

Saturday, August 27, 2011

Baked Ziti

12oz uncooked ziti (or other pasta)
2 tsp olive oil
2 clove(s) garlic, minced
1/3 pound raw lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp pepper
28 oz canned crushed tomatoes
1 c shredded mozzarella cheese

  • Preheat oven to 350°F.
  • Cook pasta according to package directions; drain and set aside.

  • Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.

  • Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
  • Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.

Tuesday, August 16, 2011

Rosemary Pork Chops

submitted by Jayme S.
This recipe is from 'Taste of Home's 2004 Quick Cooking Annual recipes'

1 1/2 cups dry bread crumbs
1/2 cup all-purpose flour
1 1/2 tsp. salt
1 to 1-1/2 tsp. dried rosemary, crushed
1 tsp. paprika
1/4 tsp. onion powder
3 Tbsp. vegetable oil (more for each batch when you cook it)
6 bone-in pork chops (1/2 inch thick)

In a bowl, combine the first 6 ingredients;stir in oil until crumbly. Store in a covered container in the refrigeratator. (Yield: 3 batches, 2 1/4 cups total)

To prepare pork chops: Place 3/4 cup coating mix in a resealable plastic bag. Place a small amount of water in a shallow bowl. Dip pork chops in water; place in the bag and shake to coat. In a skillet, cook chops in oil over medium heat for 4 minutes on each side or until juices run clear.  Yield 6 servings.

This one is something nice to have the mix all ready to go and on hand just in case you want something last minute or quick.

Monday, August 15, 2011

Brunch Pizza Squares

submitted by Jayme S.
This recipe is from "Taste of Home's 2001 Quick Cooking Annual recipes". 

1 pound bulk pork sausage
1 tube (8 ounces) refrigerated crescent rolls
4 eggs (sometimes we add 1 or 2 more eggs)
2 Tbsp. milk
1/8 tsp. pepper
3/4 cup shredded chedder cheese

In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll crescent dough into a lightly greased 13 in X 9 in. X 2 in. baking pan. Press dough 1/2 in. up the sides; seal seams. Sprinkle with sausage. In a bowl, beat eggs, milk and pepper; pour over sausage. Sprinkle with cheese. Bake, uncovered, at 400 degrees for 15 minutes or until the crust is gold brown and cheese is melted. Serves:8

Sunday, August 14, 2011

Raspberry-Glazed Chicken Tenders

submitted by Jayme S.
Recipe from this cookbook.

1/2 cup seedless red raspberry preserves
2 tsp. minced garlic
3 tbsp. low-sodium soy sauce
3 tbsp. rice vinegar
1 1/2 lb. low-fat chicken tenders

Combine preserves, garlic, pepper, soy sauce, and vinegar in a large Ziploc bag. Seal bag and shake until ingredients are well mixed.  Add chicken tenders to bag; toss until coated. Seal bag and refrigerate 2 to 4 hours. Preheat oven to 400 degrees. Line baking sheet with foil and spray with cooking spray. Arrange chicken in a single layer on baking sheet; reserve marinade. Bake chicken 12 to 15 minutes. While chicken is cooking, pour marinade into saucepan; bring to boil over high heat. Cook 8 to 10 minutes until sauce thickens. Brush tenders with sauce; sprinkle with sesame seeds. Bake chicken tenders 12 to 15 minutes longer until cooked through.  Serves 6

Nutrition per serving:
calories:         186
total fat (5%)    1g
carbohydrate:   20g
cholesterol:      71mg
dietary fiber:     <.5g
protein:            24 g
sodium:           540mg

Saturday, August 13, 2011

Cheesy Mashed Potatoes

submitted by Jayme S.

This recipe is from this cookbook.

1 1/2 lb. red potatoes, unpeeled, cut into quarters
2 Tbsp nonfat cream cheese, softened
1 Tbsp. nonfat chicken broth
2 Tbsp. skim milk
3/4 tsp garlic powder
3/4 tsp. ground pepper
Butter buds dry mix to taste(or we also used the spray butter that has no fat and low calories)
1 Tbsp. chopped chives (my grocery store didn't have any, so I used green onions)

Place potatoes in a large pot; cover with cold water and bring to a boil over high heat. Reduce heat to medium; cover and cook 20 to 30 minutes, until potatoes are tender and easily pierced with a fork. Drain potatoes well. Spray pot with cooking spray; return potatoes to pot (off heat). Add cream cheese, chicken broth, milk, garlic powder, and pepper; using potato masher (do not use food processor, blender or electric mixer), mash potatoes to desired consistency. Transfer to serving bowl and sprinkle with Butter Buds and chopped chives.  Serves:4 (you may need to double if your kids are good potato eaters)

Nutrition per serving:
calories:         160
total fat (0%)     0g
carbohydrate:   36g
cholesterol:      .1mg
dietary fiber:      3g
protein:             4g
sodium:            61mg

Sweet & Sour Meatballs

Submitted by Ann F.

An awesome recipe for sweet and sour meatballs from my Great Aunt Kitty (Katherine)

2 lbs ground beef
1 cup milk
1 cup crushed soda crackers (I just use a whole sleeve)
1 T chopped onion (I use dried)
salt and pepper to taste

mix all and make into golf-ball size meatballs. Place in a 13 x 9 and cover with the following sauce:

1/3 c vinegar
1 cup ketchup
3/4 c brown sugar (I use 1/2c often)
2 T chopped onion (again I use dried)

mix together and spoon over meatballs.
Bake for 1 1/2 hrs at 325. I cover it for most of the time and uncover for the last 1/2 hour.

Friday, August 12, 2011


submitted by Jayme S.
This original recipe came from a magazine a few years ago.

A Greek lasagna. Bucatini are long, hollow strands of pasta, slightly thicker than spaghetti.

1 pound uncooked bucatini pasta or spaghetti
1 pound ground sirloin
1/2 c finely chopped onion
3 garlic cloves, minced
1/2 c dry white wine
1 (15oz) can tomato sauce
1/2 t salt
1/2 t ground nutmeg
1/2 black pepper

White Sauce:
3 T all purpose flour
1/2 t salt
3 c 2% reduced fat milk
2 large eggs
2 large egg whites
5 T shredded kasseri or aged white cheddar cheese, divided
Cooking spray
1/4 (1oz) grated fresh pecorino Romano cheese

1. To prepare filling, cook pasta according to package directions, omitting salt and fat. Rince with cold water, set aside.

2. Cook beef, onion, and garlic in a large nonstick skillet until browned; stir to crumble. Add wine, tomato sauce, 1/2 t salt, nutmeg and pepper; bring to boil. Reduce heat; simmer 10 minutes or until thinck.

3. Preheat oven to 350 degrees.

4. To prepare white sauce, place flour and 1/2 t salt in medium saucepan over medium heat. Gradually add milk, stirring constantly with a whisk until blended, bring to a boil. Reduce heat; simmer 10 minutes or until slightly think, stirring constantly. Remove from heat; set aside. Combine eggs and egg whites in a large bowl. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Stir in 1 T kasseri cheese until blended.

5. Spread 1 cup beef mixture in bottom of 13x9 inch baking dish coated with cooking spray. Arrange half of pasta over beef mixture. Top with 1 1/2 cups beef mixture. Repeat layers with remaining pasta and beef mixture. Top with white sauce. Sprinkle with 4 T kasseri and Romano cheese. Bake at 350degrees for 30 minutes. Let stand 15 minutes before serving. Yield 8 servings.

Calories 416 (19% from fat) Fat 8.9g (sat 4.1g, mono 2.7g, poly 0.9g); Protein 27g; Carb 54g; Fiber 2.4g, Chol 97mg; IRON 4mg; Sodium 790mg; Calc 207mg

Thursday, August 11, 2011

Chicken Pot Pie

submitted by Trisha D.

The recipe looks sort of overwhelming but it isn't difficult, it just takes time to get everything ready. I usually cook the chicken in the crockpot the day before I make the pot pies so that it is ready. My family likes a thinner crust so I buy a brand called Pappys (it’s in a green box by the frozen pie crusts at Hy-Vee). It has four crusts (which you need to make 2 pies) and they are roll out so I tend to roll them pretty thin.

(makes 2 pot pies)
2 cups diced, peeled potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter
1 3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
3 cups chicken broth
1 1/2 cups milk
4 cups cubed, cooked chicken
1 cup frozen peas
1 cup frozen corn
pastry for two double crust 9" pies

Place potatoes and carrots in a large saucepan, cover with water. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes. Drain and set aside. In large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil, cook and stir for 2 minutes or until thickened.

Add the chicken, peas, corn, potatoes and carrots. Remove from heat. Line two 9" pie plates with bottom pastry, trim even with edge of plate. Fill pastry with chicken mixture. Roll out remaining pastry to fit top of pies.

Bake one potpie at 425 degrees for 35-40 minutes. Cover and freeze remaining potpie for up to 3 months. Bake frozen potpie at 425 degrees for 30 minutes, reduce heat to 350 degrees, bake for 70-80 minutes longer.

Ham Loaf

Submitted by Susan S.

2/3 lb. ground ham
1 1/2 ground pork =2 lb. ham loaf mix
1 cup dry bread crumbs
1/4 teas. pepper
2 eggs beaten
1 cup milk
Mix and pour over loaf
1cup brown sugar
1 teas. dry mustard
1/2 cup vinegar
1/2 cup water

bake at 350 for an hour or until done.

Chicken Enchilada Ring

Submitted by Michelle M.


2 cups cooked chicken
1 cup cheddar cheese
1 small can chopped chilies, undrained (opt)
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato (you can leave this out if your family doesn't like tomatoes)
1 lime (juice)
2/3 cup finely crushed tortilla chips

1. Chop chicken and add cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.

2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.

3. Spread chicken mixture evenly onto widest end of each triangle.

4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.

Sprinkle with 2 Tblsp. crushed chips

5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream. 

Pulled Pork Sandwiches

Submitted by Michelle M. 

Whatever size pork roast you want (not pork tenderloin)
Root beer
salt and pepper for seasoning
Onions (if your family likes them)
BBQ Sauce

Place roast in crockpot and season with s & p. If you like onions, slice them into rings and place them on roast. Pour root beer (regular not diet) over roast so it is covered. Cook on low 6-8 hrs or until done. Remove from crockpot and let cool. Discard onions. Shred the pork either using your hands or two forks. Pour a couple of tablespoons of your favorite bbq sauce and stir. Unless you really like bbq sauce, you do not want to use much, just a little to give it a little more flavor. I pour some of juice from the crockpot over the meat also to keep it moist. My family loves this meat.

Wednesday, August 10, 2011

Taco Casserole

submitted by Trisha D.

-1 lb ground beef
-8 oz can tomato sauce
-1 pkg taco seasoning
-1 can crescent rolls
-8 oz sour cream
-2 cups shredded cheddar cheese
-2 cups crushed corn chips

-Grease 9x13 pan, put crescent rolls on bottom, bake 8 minutes at 350 degrees. While that is baking, brown and drain ground beef. Add 8 oz tomato sauce and taco seasoning to the beef. After rolls have baked, put meat mixture over rolls, layer 8 oz sour cream, layer shredded cheese, then chips. Bake at 350 degrees for 25 minutes.
-You can put whatever toppings you want on it when it's done. We normally do lettuce, tomato, olives and salsa or taco sauce.

Tuesday, August 9, 2011

Crock Pot Stew

submitted by Tiffany C.

3lbs of stew meat
1 can of French Onion Soup
1 can of Cream of Mushroom Soup
1 can of golden mushroom soup

Spray crockpot. Put thawed meat in crockpot. After mixing soups well, pour over meat. Cook on high for 3-4 hours or low for 6 hours.

Pour over mashed potatoes, rice, noddles or my family loves it over toast.

You can also prepare in covered dutch oven for 3 hours on 350degrees.

Chicken & Salsa

Submitted by Jennifer D.

This is our favorite right now and so easy! Put 4 chicken breast in the crockpot and dump in your favorite jar of salsa. Put on low at least six hours. Shred up after a few hours. When you're ready to east, put chicken on top of your favorite tostido chips, sprinkle with shredded cheese and microwave (or put in oven on cookie sheet) until cheese melts. We all LOVE this! You can leave it plain or top it with your favorite stuff - lettuce, tomato, sour cream, etc.

Monday, August 8, 2011

Sweet Broccoli Slaw with Cranberries

This recipe was submitted by Annie S.
The original recipe can be found here.


  • 1/4 cup light sweet Vidalia onion dressing (such as Ken's Steak House Lite)
  • 2 teaspoons cider vinegar
  • 3 cups packaged broccoli coleslaw
  • 1 cup chopped Gala apple (about 1/2 pound)
  • 1/4 cup dried cranberries
  • 2 tablespoons chopped pecans, toasted (optional)


  • 1. Combine dressing and cider vinegar in a large bowl, stirring with a whisk. Add coleslaw, apple, and cranberries; toss well to coat. Top evenly with pecans, if desired.

Almond Chicken Dijon

submitted by Heather C.

what you need

4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp.  KRAFT Light Mayo Reduced Fat Mayonnaise
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup  PLANTERS Slivered Almonds, coarsely chopped

make it

HEAT oven to 375°F.
PLACE chicken in lightly greased 13x9-inch baking dish.
MIX mayo and mustard; spread on top of chicken. Sprinkle with nuts.
BAKE 20 to 25 min. or until chicken is done (165°F).

Original Recipe Here.

Sunday, August 7, 2011

Magno Quinoa Salad

submitted by Heather C. Original Recipe Here
Recipe adapted from Ali Vincent
2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
*Quinoa can be cooked in water or broth.  I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in a large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

Friday, August 5, 2011

Peach & Sausage Breakfast Squares

submitted by Heather C.


  • 1 can (15-1/4 ounces) sliced peaches
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 3/4 cup maple syrup
  • 1 tablespoon butter
  • 2 cups pancake mix
  • 1 egg, beaten
  • 2 tablespoons canola oil
  • 1 package (7 ounces) brown-and-serve sausage links, halved lengthwise


  • Drain peaches, reserving juice; set aside. In a small saucepan, combine sugar and cornstarch; stir in 1/2 cup reserved peach juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in syrup and butter; set aside and keep warm.
  • Combine the remaining juice and enough water to measure 1 cup. In a small bowl, combine the pancake mix, egg, oil and juice mixture. Pour into a greased 13-in. x 9-in. baking dish. Arrange sausages and peaches over the top.
  • Bake, uncovered, at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm with peach syrup. Yield: 6 servings.
Original Recipe here.

Thursday, August 4, 2011

Jalapeno Turkey Burgers

Submitted by Heather C. Original Recipe Here.
All you need:
2 pounds 93%-lean ground turkey
1/4 c. finely chopped green onions
2 tbsp chopped Hy-Vee jalapeno peppers
1 garlic clove, minced
1 tsp Hy-Vee Worcestershire sauce
1/2 tsp Hy-Vee salt
1/8 tsp Hy-Vee ground black pepper
5 tbsp Hy-Vee light ranch dressing
3 tbsp Hy-Vee light sour cream
8 slices Hy-Vee pepper jack cheese
8 Hy-Vee bakery hamburger buns
Lettuce leaves, for serving

All you do:
In a large mixing bowl combine ground turkey, green onions, jalapeno peppers, garlic, Worcestershire sauce, salt and pepper. Form into 8 patties. Cover and chill patties for 1 hour. 
Mix ranch dressing and sour cream together and chill. 

Heat grill to medium. Place patties on rack. Flip two to three times for even cooking and browning. Cook 12 to 14 minutes total or until internal temperature reaches 165 degrees. Place 1 slice pepper jack cheese on top of each burger while still on the grill and let melt. 

Split buns in half and place cut-side-down on grill rack over indirect heat. Grill until golden brown, about 2 minutes.

Place lettuce leaves and a burger on the bottom of each bun and top with 1 rounded tablespoon ranch sauce and top of each bun.

Daily nutritional values:
6% vitamin A
2% vitamin C
20% calcium
20% iron

Nutrition information per serving:
Calories: 420 
Carbohydrate: 34g 
Cholesterol: 110mg 
Dietary Fiber: 1g 
Fat: 18g 
Protein: 32g 
Saturated Fat: 8g 
Sodium: 710mg 
Sugar: 6g 
Trans fats: 0g 

Wednesday, August 3, 2011

Chicken Parmigiana

Submitted by Heather C.


  • 1/2 cup seasoned or dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons spaghetti sauce mix
  • 1-1/2 teaspoons garlic powder
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cup Italian salad dressing
  • 1/2 cup meatless spaghetti sauce
  • 1/4 cup shredded part-skim mozzarella cheese


  • In a shallow bowl, combine the first four ingredients. Dip chicken in salad dressing, then coat with crumb mixture. Place in a greased 13-in. x 9-in. baking dish.
  • Bake, uncovered, at 350° for 35-40 minutes or until chicken juices run clear. Drizzle with spaghetti sauces and sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Original Recipe found here

Tuesday, August 2, 2011

Turkey & Rice Casserole

Submitted by Heather C.

I usually use chicken--it's nice when you want a hot meal but don't want to use the oven.


  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons butter
  • 2 cups milk
  • 1-1/4 cups uncooked instant rice
  • 2 cups diced cooked turkey
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup seasoned stuffing cubes
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 cup (4 ounces) shredded cheddar cheese, divided


  • In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 1-1/2 to 3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 3-5 minutes or until milk is steaming (do not boil). Stir in rice. Cover and let stand for 2 minutes.
  • Add the turkey, soup, stuffing cubes, chilies and 1/2 cup cheese. Cover and microwave on high for 3-6 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes. Yield: 6-8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutrition Facts: 1 serving (1 each) equals 294 calories, 13 g fat (7 g saturated fat), 59 mg cholesterol, 586 mg sodium, 26 g carbohydrate, 2 g fiber, 18 g protein.

Original Recipe found here.