This is a great recipe for those nights when you don't have much time to get dinner on the table Serve it with hot rolls and a salad or fresh fruit.
1 can (10.75 oz) cream of mushroom soup
1 can (10.75 oz) cream of chicken soup
1 c (4 oz) shredded swiss cheese
1 c diced fully cooked ham
1 c milk
1 can (5 oz) chunk white chicken, drained
In a 2 qt microwave-safe dish, combine all ingredients. Cover and microwave on high for 5-8 minutes or until heated through, stirring twice.
Tuesday, September 13, 2011
Monday, August 15, 2011
Sweet Potato Skins
After yesterday's decadent recipe, I felt the need to publish something healthy. However, I did make those brownies tonight. The girls and I each had one warm from the oven. Morgan said she could just sit with a spoon and eat the entire 9x13 pan.
Here's a recipe I tried several weeks ago. My trainer, Brittany, turned Morgan on to sweet potatoes and so now I'm looking for all different ways to prepare them.
8 small sweet potatoes (about 3 lb) scrubbed
1/2 c shredded Parmesan
Olive oil cooking spray
1. Heat oven to 425 degrees. Using a sharp knife, cut off four 1/4 inch thick skins from each potato; reserve centers for another use.
2. Place skins on rimmed baking sheets (I used my Pampered Chef large bar pan). Bake until tender, 20 to 25 minutes.
3. Remove potato skins from the oven and heat the oven to 500 degrees. Lightly spray potatoes with olive oil spray and sprinkle with Parmesan cheese. Bake until gold brown, 4 to 5 minutes.
ENJOY!
Here's a recipe I tried several weeks ago. My trainer, Brittany, turned Morgan on to sweet potatoes and so now I'm looking for all different ways to prepare them.
8 small sweet potatoes (about 3 lb) scrubbed
1/2 c shredded Parmesan
Olive oil cooking spray
1. Heat oven to 425 degrees. Using a sharp knife, cut off four 1/4 inch thick skins from each potato; reserve centers for another use.
2. Place skins on rimmed baking sheets (I used my Pampered Chef large bar pan). Bake until tender, 20 to 25 minutes.
3. Remove potato skins from the oven and heat the oven to 500 degrees. Lightly spray potatoes with olive oil spray and sprinkle with Parmesan cheese. Bake until gold brown, 4 to 5 minutes.
ENJOY!
Sunday, August 14, 2011
Ooey-Gooey Peanut Butter-Chocolate Brownies
Many, many apologies - can't believe I haven't posted a recipe since March. Guess the end of the school year and the summer were a blur. Lots of exciting things going on with the Lee Girls - trips to Ohio, buying a boat, back to school and a new job for me.
Since we've returned from our trip to Lake Erie, I have found myself doing quite a bit of cooking. Makes me miss my catering days (but not the long nights, long weekends and all the dishes). I am making these brownies for a meeting I have on Tuesday. I have made them many times and they never fail to impress. Not to mention that I could eat the entire pan in one sitting. The original recipe is from a Cooking Light magazine so they can't be that bad for me, right?
3/4 c fat-free sweetened condensed milk, divided
1/4 c butter or stick margarine, melted and cooled
1/3 c fat-free milk
1 (18.25 oz) package devil's food cake mix
1 large egg white, lightly beaten
cooking spray
1 (7 oz) jar marshmallow creme
1/2 c peanut butter morsels
1. Preheat oven to 350 degrees.
2. Combine 1/4 c condensed milk, butter and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 9x13 pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
3. Bake at 350 degrees for 10 minutes. Combine 1/2 c condensed milk and marshmallow creme in a bowl, stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350 degrees for 30 minutes. Cool completely in pan on wire rack.
Hope you enjoy. More recipes to come soon, I promise.
Since we've returned from our trip to Lake Erie, I have found myself doing quite a bit of cooking. Makes me miss my catering days (but not the long nights, long weekends and all the dishes). I am making these brownies for a meeting I have on Tuesday. I have made them many times and they never fail to impress. Not to mention that I could eat the entire pan in one sitting. The original recipe is from a Cooking Light magazine so they can't be that bad for me, right?
3/4 c fat-free sweetened condensed milk, divided
1/4 c butter or stick margarine, melted and cooled
1/3 c fat-free milk
1 (18.25 oz) package devil's food cake mix
1 large egg white, lightly beaten
cooking spray
1 (7 oz) jar marshmallow creme
1/2 c peanut butter morsels
1. Preheat oven to 350 degrees.
2. Combine 1/4 c condensed milk, butter and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 9x13 pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
3. Bake at 350 degrees for 10 minutes. Combine 1/2 c condensed milk and marshmallow creme in a bowl, stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350 degrees for 30 minutes. Cool completely in pan on wire rack.
Hope you enjoy. More recipes to come soon, I promise.
Friday, March 4, 2011
Eating Vegan
Been some time since I've updated. Had a realization last week that it was time to take care of myself and get healthy. So, I am working with a personal trainer two days a week, working out and/or walking on my own the other days and beginning healthier eating habits. Yesterday, I started a week-long all vegan diet (no meat, no dairy and very little gluten). Honestly, it hasn't been that bad and I really haven't been that hungry. The worst part has been the no caffeine (huge headache yesterday) and the no evening glass of wine.
Tonight, I honestly felt like I was cheating. We had quesadillas for dinner and here's how I made mine...
1 large flour tortilla
2 oz roasted red peppers, cut into strips
8 kalamata olives, sliced in half
2 oz vegan cheese
Was one of the best quesadillas that I've ever had - really! And, of course, you could substitute the vegan cheese with real cheddar.
Later this week I'll be making Tomato & Wild Rice Soup and Vegan Mac and Cheese. If the recipes are worth sharing, you can count on them being here!
CHEERS!
Tonight, I honestly felt like I was cheating. We had quesadillas for dinner and here's how I made mine...
1 large flour tortilla
2 oz roasted red peppers, cut into strips
8 kalamata olives, sliced in half
2 oz vegan cheese
Was one of the best quesadillas that I've ever had - really! And, of course, you could substitute the vegan cheese with real cheddar.
Later this week I'll be making Tomato & Wild Rice Soup and Vegan Mac and Cheese. If the recipes are worth sharing, you can count on them being here!
CHEERS!
Tuesday, February 22, 2011
Substitution
Sorry, no new recipe tonight. Just wanted to let you know about my new favorite recipe substitution - plain Greek yogurt for sour cream. So far, I have used it in my chicken salad recipe and I also used it tonight in a pasta bake. Honestly could not tell the difference. I know there are lots of brands out there but the girls and I have been using Chobani.
They also sell Chobani fruit yogurt at Costco - a mixed box of Strawberry, Blueberry and Peach. Yum!
Meeting with a personal trainer on Friday. She's going to help me with both exercise and nutrition. Looking forward to learning some new things and getting back on the healthy track.
They also sell Chobani fruit yogurt at Costco - a mixed box of Strawberry, Blueberry and Peach. Yum!
Meeting with a personal trainer on Friday. She's going to help me with both exercise and nutrition. Looking forward to learning some new things and getting back on the healthy track.
Friday, February 18, 2011
More Swim Meet Prep
Dawn's Chicken Salad
Combine 3 cups cooked, diced chicken, 1 cup red seedless grapes (halved), 1 cup chopped Granny Smith apple and 3/4 cup chopped walnuts. In another bowl, whisk together 1 T sugar, 1/2 c reduced fat mayonnaise, 1/4 cup reduced fat sour cream and 2 T lemon juice.
Fold dressing into chicken and fruit mixture. Chill.
When I was catering, I served this on a variety of breads but the favorite, by far, was on a croissant with red or green leaf lettuce. Today I used plain Greek yogurt instead of the sour cream. Tasted okay to me. Also, I normally add some pepper and salt to the dressing mixture.
Pasta Salad
Really, really, really easy. I normally use rotini but you can use whatever pasta you have in your pantry. Cook the pasta as directed. Rinse in cold water and drain. To the pasta, I add lots of colorful veggies - halved cherry tomatoes, zucchini or summer squash, broccoli, green onion, green, red or yellow pepper. Today, I diced some sharp cheddar cheese and added that. You can use whatever cheese you like or none at all. I have use shredded before but I like the cheese better when it's cubed or diced.
If I'm in a hurry, I use a bottle of Balsamic Vinegar dressing (Kroger brand today) and toss to coat. Remember, you don't want your pasta swimming in dressing.
Of course, homemade dressing is better so here's that recipe...
Mama's Balsamic Vinaigrette
Combine 3/4 cup extra virgin olive oil, 3/4 cup balsamic vinegar, 1 clove garlic (crushed), 1/2 t dried oregano, 2 t dijon mustard, 1 pinch salt, 1 pinch freshly ground black pepper. Shake or whisk well. Store in refrigerator.
Looking like Spring here in the South. Bought a new basil plant this morning and am getting ready to plant some pansies in the front flower bed...
Combine 3 cups cooked, diced chicken, 1 cup red seedless grapes (halved), 1 cup chopped Granny Smith apple and 3/4 cup chopped walnuts. In another bowl, whisk together 1 T sugar, 1/2 c reduced fat mayonnaise, 1/4 cup reduced fat sour cream and 2 T lemon juice.
Fold dressing into chicken and fruit mixture. Chill.
When I was catering, I served this on a variety of breads but the favorite, by far, was on a croissant with red or green leaf lettuce. Today I used plain Greek yogurt instead of the sour cream. Tasted okay to me. Also, I normally add some pepper and salt to the dressing mixture.
Pasta Salad
Really, really, really easy. I normally use rotini but you can use whatever pasta you have in your pantry. Cook the pasta as directed. Rinse in cold water and drain. To the pasta, I add lots of colorful veggies - halved cherry tomatoes, zucchini or summer squash, broccoli, green onion, green, red or yellow pepper. Today, I diced some sharp cheddar cheese and added that. You can use whatever cheese you like or none at all. I have use shredded before but I like the cheese better when it's cubed or diced.
If I'm in a hurry, I use a bottle of Balsamic Vinegar dressing (Kroger brand today) and toss to coat. Remember, you don't want your pasta swimming in dressing.
Of course, homemade dressing is better so here's that recipe...
Mama's Balsamic Vinaigrette
Combine 3/4 cup extra virgin olive oil, 3/4 cup balsamic vinegar, 1 clove garlic (crushed), 1/2 t dried oregano, 2 t dijon mustard, 1 pinch salt, 1 pinch freshly ground black pepper. Shake or whisk well. Store in refrigerator.
Looking like Spring here in the South. Bought a new basil plant this morning and am getting ready to plant some pansies in the front flower bed...
Thursday, February 17, 2011
Cooking for the Swim Meet
Okay, you may have read this title and thought, "why would I want to eat food that you serve at a swim meet?" I promise, you'll want to try the four recipes I'm going to share. All four are things I served when catering. Today, is dessert day - Sandee's Sugar Cookies and Peanut Butter Buddy Bars. Tomorrow, is main dish day - Chicken Salad and Pasta Salad.
Sandee's Sugar Cookies
Mix together 1 1/2 c sugar, 3/4 c oil and 3 eggs. To this, add 3/4 c buttermilk, 4 1/2 c flour, 2 t vanilla, 1/2 t salt, 1 t baking soda and 1 1/2 t baking powder.
Drop by spoonfuls onto cookie sheets. I use the Pampered Chef medium scoop for regular size cookies. When I was catering, I used the small scoop and they made great bite size desserts.
Bake these cookies at 350 degrees for 8-10 minutes. Cookies will not brown - check underneath and press on top.
Once cool, you can drizzle with chocolate, sprinkle powdered sugar or frost with your favorite flavor of icing.
Peanut Butter Buddy Bars
In large mixing bowl, beat 1 c peanut butter and 6 T butter until smooth, about 1 minute. Add 1 1/4 c sugar, 3 eggs, 1 t vanilla; beat until creamy. Blend in 1 c flour and 1/4 t salt. Stir in 1 c chocolate chips (milk or semi-sweet, your choice). Spread into ungreased 9 x 13 pan. Bake 25-30 minutes or until edges begin to brown. Immediately sprinkle remaining morsels. Let stand 5 minutes or until morsels become shiny and soft. Spread evenly over top. Cool completely.
Hope you enjoy. I'm sure I won't be able to keep my girls out of these when they get home from school today.
Sandee's Sugar Cookies
Mix together 1 1/2 c sugar, 3/4 c oil and 3 eggs. To this, add 3/4 c buttermilk, 4 1/2 c flour, 2 t vanilla, 1/2 t salt, 1 t baking soda and 1 1/2 t baking powder.
Drop by spoonfuls onto cookie sheets. I use the Pampered Chef medium scoop for regular size cookies. When I was catering, I used the small scoop and they made great bite size desserts.
Bake these cookies at 350 degrees for 8-10 minutes. Cookies will not brown - check underneath and press on top.
Once cool, you can drizzle with chocolate, sprinkle powdered sugar or frost with your favorite flavor of icing.
Peanut Butter Buddy Bars
In large mixing bowl, beat 1 c peanut butter and 6 T butter until smooth, about 1 minute. Add 1 1/4 c sugar, 3 eggs, 1 t vanilla; beat until creamy. Blend in 1 c flour and 1/4 t salt. Stir in 1 c chocolate chips (milk or semi-sweet, your choice). Spread into ungreased 9 x 13 pan. Bake 25-30 minutes or until edges begin to brown. Immediately sprinkle remaining morsels. Let stand 5 minutes or until morsels become shiny and soft. Spread evenly over top. Cool completely.
Hope you enjoy. I'm sure I won't be able to keep my girls out of these when they get home from school today.
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