"What's For Supper?" Recipes

Angel Food Pineapple Cake

1 box Angel Food Cake Mix

1 20 oz can crushed pineapple (in juice)
Mix the cake mix with the pineapple.  It will be foamy.  Pour into a greased 9x13 pan.  Bake at 350 for 30-35 minutes. 

Easy Cobbler

2 12 oz packages of frozen berries

1 white cake mix

1 can of diet 7-up (you can use diet Sprite, or Sprite Zero also)
Place frozen berries in a 9x13 pan
Sprinkle dry cake mix on top
Pour soda over the cake mix (slowly to make sure all of it gets moist)

Bake at 350 for 45-50 minutes


Easy Taco Bake
1 pound ground turkey

1 packet taco seasoning

  *water as called for on back of seasoning packet

3 large whole wheat tortillas (8-inch size)

½ small can refried beans

½ cup Salso Con Queso

1 ½ cups shredded Mexican cheese blend

Brown and crumble turkey.  Add taco seasoning and water.

Turn off heat and add in ½ cup salsa con queso.  Stir until combined.
Preheat oven to 350.

Spray an 8 inch round baking pan with nonstick cooking spray.

Place one tortilla on the bottom of the pan.  Spread refried beans over tortilla.

Top with 1/3 of the meat mixture and then 1/3 of the cheese.

Repeat two more layers of tortilla, meat and end with cheese on top.

Bake for 15-20 minutes until cheese is melted and edges are slightly golden.

Allow to cool for a couple minutes and then slice and serve.

Serve with your favorite taco toppings – lettuce, tomatoes, olives, sour cream, etc.

Easy Shepherd’s Pie
6 large potatoes
1 ½ lbs. lean ground beef
1 stick of unsalted butter
1 onion (chopped)
1 small can beef broth
4 Tbs. Worcestershire sauce
1 can each (sliced carrots, peas and whole kernel corn – drained)
2 Tbsp. flour
Salt and pepper to taste
Preheat oven to 400. 

Peel potatoes and cut into quarters and place in pan.  Cover with water, add a little salt and place on stove on medium high.  Boil until they are done (usually about 15-20 minutes).  When done, drain and mash with ½ stick of the butter and a little milk.  Season with salt and pepper.
While potatoes are cooking, melt ½ stick of the butter in pan.  Add onion and cook until onion is tender.  Add meat and brown until it is no longer pink.  Add beef broth and Worcestershire sauce, salt and pepper, and then the vegetables.  Let it simmer for about five minutes and then add the flour (this will help it thicken slightly). 
Place the meat/vegetable mixture in a 9x13 baking dish.  Top with mashed potatoes and smooth out so they are evenly distributed.  Use a fork to make “lines” in the top of the potatoes.

Bake for 25-30 minutes.  Broil for the last 5 minutes to make the potatoes slightly brown.

Bubble Up Pizza
3 tubes of refrigerator biscuits (7 oz. size) 
1 ½ cups of spaghetti sauce (or pizza sauce)
3 cups of shredded mozzarella cheese
Pizza toppings of your choice (pepperoni, peppers, mushrooms, onions, etc.)
Preheat oven to 375
Grease a 9 x 13 pan.  Separate biscuits and cut each one into fourths.
Mix the biscuits with 1 cup of the spaghetti sauce.  Add in your desired pizza toppings and mix well.
Stir in 2 cups of the cheese.
Place combined mixture in prepared pan.  Top with remaining ½ cup of sauce and 1 cup of cheese.

Bake at 375 for 25-30 minutes.

Tickle Me Turkey Tarts

1 1/2 c. cubed, cooked turkey

1/4 c. celery
1/4 c. chopped cranberries
1/2 c. shredded swiss cheese

1/4 c. chopped pecans, toasted

2/3 c. mayo

1 Tbsp. minced parsley

1 Tbsp. honey mustard

1/8 teas. red pepper

30 frozen phyllo tart shells

Combine first 5 ingredients and mix in remaining ingredients. Fill shells with mixture (there will be some left over).  Bake at 375 for 10 minutes or heated through. Serve warm! These are delicious and best when they first come out of the oven but we've eaten the mixture cold as a turkey salad sandwich.

Polish Sausage Soup

1 (16-ounce) package kielbasa sausage, cut into 1/4-inch-thick slices
2 (15-ounce) cans kidney beans, undrained
2 (14 1/2-ounce) cans chicken broth 

5-ounce) can tomato sauce
    1 (14 1/2-ounce) can diced tomatoes, undrained 
    1 (24-ounce) jar picante sauce

2 (4.5-ounce) cans sliced mushrooms, drained
    1 package cole slaw mix
     1 medium onion, chopped 
     1 green bell pepper, chopped
    1 1/2 teaspoons chili powder

Remove the casing from the sausage, slice into ¼ inch thick slices and brown over medium heat in a large pot or dutch oven.  While the sausage is browning, chop the onion and pepper. Once brown, remove the sausage and drain on paper towels.  Remove the grease from the pan.  Return the sausage to the pan and add the remaining ingredients.  Cook on medium high heat until it comes to a boil.  Simmer for 30 minutes.

Easy Marinated Pork Tenderloin

1 2-lb pork loin
1/3 cup olive oil

1/3 cup soy sauce

3 T honey mustard

1 clove garlic (minced)

Salt and pepper to taste

 Mix olive oil, soy sauce, honey mustard and garlic together.   Place pork loin in large sealable bag.  Pour marinade ingredients over and seal the bag.  Place in refrigerator for at least one hour (or overnight or all day).  Preheat oven to 350.  Place pork loin in baking dish, pouring marinade over.  Bake for 45-60 minutes, until pork is no longer pink.

EZ Italian Beef

(only 5 ingredients and one of those is water!!)

4 lb beef roast

2 pkgs dry Italian Salad Dressing Mix

2 cups of water

1 16 oz jar of Mild Pepper Rings (undrained)


Place roast in crockpot.  Mix dressing with water and pour over the roast.  Cook on low for 8 hours.  Remove meat and shred with two forks (or shred it in the crockpot!)  Add the mild pepper rings and juice.  Cook for an additional 15-30 minutes on low.  Serve ½ cup of mixture on each bun.  Makes 18 servings.

Great recipe to put in the crockpot when you leave for work – come home to a yummy smelling house and supper is almost ready!!

Pumpkin Pie Chex Mix

¼ cup brown sugar

1 Tablespoon pumpkin pie spice

¼ cup butter

2 tsp vanilla

2 cups each – Cinnamon Chex, Wheat Chex, Honey Nut Chex

2 cups pecans

Mix brown sugar and pumpkin pie spice.  Set aside.  Melt butter and add vanilla.  Place the cereal and pecans in a large bowl.  Pour the butter/vanilla mixture over the cereal and stir gently until all pieces are coated.  Then sprinkle the sugar/spice mixture over the cereal and stir gently until all pieces are coated.  Place in microwave and cook for 5 minutes, stirring after each minute.  Spread mixture on foil or wax paper and let cool. 

Healthy Pumpkin Dip

15 oz can pumpkin

3/4 cup brown sugar

1 tsp vanilla

1/8 tsp cinnamon

1/8 tsp pumpkin pie spice

6 oz fat free Greek yogurt

8 oz cool whip free

Mix pumpkin with brown sugar, vanilla, cinnamon and spice until well blended.  Mix in yogurt until blended through.   Fold cool whip into mixture.  Chill in frig for at least a couple hours.  Serve with apple slices, graham crackers, ginger snaps or whatever you choose. 

BBQ Chicken Pizza

One prepared pizza crust (Whole wheat makes it healthier)

1 cup of cooked, chopped chicken mixed with 2 Tbsp BBQ Sauce

½ cup BBQ sauce (any variety)

½ cup thinly sliced red onion

2 Tbsp real bacon bits (turkey bacon reduces the fat)

1 cup shredded mozzarella cheese


Preheat oven to 450

Place crust on pizza pan

Spread the BBQ sauce evenly over the crust

Distribute the chicken evenly over the sauce and then the onion and bacon

Spread cheese evenly over the top.


Bake for 10-12 minutes (until cheese is melted)  Slice and serve.

Taco Soup


  • 1 Large Onion, Diced
  • 1/2 Pound of Lean beef
  • 1 Package of Dry Taco Seasoning
  • 1 Package of Dry Ranch Dressing
  • 2 Cans of Pinto Beans
  • 1 Can of Corn or Hominy
  • 2 Cans of Diced Tomatoes
  • 1 Can of Water
  • 1 Can of Green Chilis Chopped (small can)
  • 1 Can of Tomato Sauce (small can)


1.     Step One

Brown meat with onion.

2.     Step Two

Add remaining ingredients, cook for 30 minutes or in Crock Pot for several hours.

Chicken Asparagus Pecan Pasta

Ahead of time:

Chop one red bell pepper

Cut two bunches of asparagus into one inch pieces

Grill one pound of chicken breast and cut into bite sized pieces

Cook 1 16-oz package of penne pasta until al dente, 8-10 minutes; drain.

While pasta is cooking, heat one tablespoon olive oil in a large pot over medium heat.

Stir in garlic, red pepper and asparagus.  Cook and stir 5 minutes.  Pour in 1 cup chicken broth

and bring to a boil over medium high heat.  Simmer until the veggies are softened, then

add  ¼ cup fresh (or 1 Tbsp “tube” variety) basil, salt, pepper, 3 T butter (I use smart balance)

and chicken.  Cook a stir a few minutes until the chicken is hot. 

Stir in the cooked pasta and then fold in 1 ½ cups grated or shredded parmesan cheese

and ½ cup pecan halves before serving.

Easy Cheesy Chicken Enchiladas


1 8 oz cream cheese (I use the 1/3 less fat or the fat free version)

1 cup salsa (any variety)

2 cups chopped cooked chicken breasts

1 can pinto beans (drained)

10 whole wheat flour tortillas (warmed for 20-30 seconds in microwave)

2 cups Colby-Monterey Jack shredded cheese

1 large can enchilada sauce

Preheat oven to 350. 
Pour ½ of the enchilada sauce in the bottom of a 9x13 baking dish.

Combine cream cheese and salsa in sauce pan on medium heat.  Once the cheese is melted, remove from heat and add the chicken and beans. 

Spoon the chicken mixture in the middle of the tortillas.  Roll and place seam side down in the baking dish.  Pour remaining enchilada sauce over top.  Cover with foil and bake for 20 minutes. 

Remove from oven and spread cheese on top.  Cook for an additional 10 minutes.  Remove from oven and let cool for about 5 minutes. 

Garnish with your favorite toppings for an added treat – lettuce, tomatoes, sour cream, etc.

Easy Turkey Tetrazzini

8 oz. package of Whole Grain Pasta (Angel Hair)

2 Tbsp. butter

2 small cans sliced mushrooms (drained)

1 cup chopped onion

1 Tbsp garlic

1 tsp. salt

¼ tsp. pepper

2 cups chopped cooked turkey

2 cans condensed cream of celery soup

1 ½ cups sour cream (fat free)

½ cup grated parmesan cheese

Cook pasta according to  package directions.

While pasta is cooking, melt butter in a large skillet.  Saute the onions, mushrooms and garlic for a few minutes.  Season with salt and pepper and stir in turkey, soup and sour cream. 

After pasta is cooked, drain.  Mix a small amount of above sauce with the pasta and place in a 9 x 13 inch baking dish.  Pour remaining sauce evenly over the top.  Sprinkle the parmesan cheese on top.

Bake at 350 for 25-30 minutes, or until sauce is bubbling.

Healthy Turkey Loaf

Preheat oven to 350.  Spray a loaf pan with non-stick cooking spray.

1 lb. ground turkey

2 eggs

½ cup salsa

¼ cup chopped red bell pepper

¼ cup chopped yellow bell pepper

½ cup chopped onion

½ cup dry bread crumbs (I use Italian Seasoned)

¼ tsp. lemon pepper
Mix all together.  Place in loaf pan and bake at 350 for 35-40 minutes.


Hot Chicken Dip

2 cans chunk chicken breast (drained)

2 8 oz cream cheese (low fat version)

1 can cream of chicken soup (98% fat free)

2-3 heaping tablespoons diced jalapeno peppers
Soften cream cheese in microwave.  Add remaining ingredients.  If you like it “hot”, add more peppers and the juice.  Microwave on high 1 minute at a time until well blended and warm OR place all ingredients in crock pot on low for 2-3 hours.  Serve with tortilla chips or baked pita chips.

Kickin’ Chicken Tortilla Soup


½ cup chopped onions

1 tsp minced garlic

1 Tbsp taco seasoning

¼ tsp ground cumin

¼ tsp chili powder

2 small cans fat free chicken broth

½ cup canned sweet corn kernels

1 cup canned diced tomatoes (undrained)

4 ozs. cooked lean skinless boneless chicken breast, shredded

    Or use one 4.5 oz canned chicken breast

1 Tbsp diced jalapeno peppers

1 Tbsp lime juice

Baked Tortilla chips, crushed

Spray a medium pan with non-stick cooking spray.  Cook onions, garlic, seasoning and spices over medium heat for 3-5 minutes or until onions soften.

Add chicken broth and bring to a boil.  Reduce heat to low and simmer 10 minutes. 

Add the corn and diced tomatoes and continue to cook for 5 minutes

Add chicken, jalapeno, and lime juice.  Stir for 2-3 minutes to blend the flavors.
When ready to serve, top each serving with crushed chips.  Can also add shredded cheese, cilantro or fat-free sour cream.

Triple S Chicken (Sweet, Spicy and Sticky)



2 T Brown Sugar

¼ cup Honey

½ cup soy sauce

4 tsp chopped fresh ginger root

4 tsp chopped garlic

1 T hot sauce (more if you like it hotter!)


4 skinless boneless chicken breast halves (cut into ½ inch strips)

½ cup flour

Salt, Pepper

2 T Olive oil

Mix sauce ingredients together and place in small pan.  Simmer on low while chicken is cooking.

Place oil in large skillet on medium to medium high.  Place flour, salt and pepper together in shallow dish.  Dredge chicken strips in flour mixture and place in the hot oil.  Brown on both sides (1-2 minutes on each side).  Pour the sauce over the chicken.  Simmer uncovered for 10-15 minutes. The sauce will thicken as it simmers.

Serve over rice (whole grain brown rice makes it even healthier!).
White Bean Chicken Chili 

1 medium onion (chopped)

3 T olive oil

2 cans (12.5 oz) chicken (or 1 ½ cups cooked, shredded chicken)

2 cans (16 oz.) cannellini beans (white kidney beans) – drained and rinsed

2 cans (14.5 oz) chicken broth (I used the lower sodium variety)

1 cup salsa (any variety)

Salt and Pepper to taste


Sautee’ onion in olive oil over medium heat until onion looks translucent.  Add remaining ingredients and simmer for 20-25 minutes. 

Also works well in crock-pot on low for several hours.

Top with shredded cheese and sour cream for an added treat!

Use equal parts of the following

Cottage cheese (low fat, small curd is my preference)

Shredded cheddar cheese (use lowfat variety for healthier)

Elbow Macaroni (multi-grain pasta makes it healthier)


Place all ingredients in a baking dish.  Sprinkle with salt and pepper.  Bake at 350 for 40-45 minutes. 

An easy way to use “equal” parts is to use the cottage cheese container as your measuring cup.

EZ Tasty Wings

2.5-3 lb package of frozen chicken wings
1/4 cup honey
1/4 cup soy sauce
1/4 cup barbecue sauce

Preheat oven to 350. 
Coat bottom of 9 x 13 pan with olive oil.
Place frozen wings in pan and bake for 20-25 minutes. 
Drain liquid from pan.
Mix remaining ingredients and pour over wings. 

Bake an additional 30-45 minutes.  Enjoy!

Mexican Chicken Cornbread Bake

Preheat oven to 375.  Spray bottom of a 13 x 9 inch pan with non-stick cooking spray.
First layer:
½ cup butter
1 onion, finely chopped
1 clove garlic, minced
1 can whole kernel corn (drained)
1 can creamed corn
¼ tsp salt
2 eggs
1 pkg jiffy corn muffin mix

Saute’ onion and garlic in butter over medium heat for 5 minutes.  Set aside.
Combine remaining ingredients and then fold in onion/garlic mixture.  Place
In prepared pan and bake for 10 minutes.  While it is cooking, combine 2nd layer:

2nd Layer (combine all ingredients in large bowl)
2 1/3 cup cooked chicken breast (or 2 cans)
2 Tbsp diced green chili peppers
1 4 oz jar mushrooms, drained
1 ½ cups fat free sour cream
1 can cream of chicken soup
¼ tsp salt
¼ tsp black pepper

Spoon on top of first layer to within 1 inch of edge. 
Sprinkle 8 oz of Monterey Jack Cheese on top and bake for an additional 30 minutes.


Easy Healthy Marinated Chicken

3 chicken breasts cut into 1 inch strips

Marinade Ingredients:
½ cup plain fat free yogurt
2 tsp lemon juice
½ tsp of each of the following:  curry powder, garlic powder, onion powder, and salt
Dash of paprika

Mix marinade ingredients in medium sized bowl.  Add chicken strips and seal bowl.  Place in refrigerator for at least one hour. 

Heat grill.

Place strips on grill and cook for 5 minutes.  Turn and cook an additional 5-7 minutes – until juices run clear.


The chicken can also be “cubed” and made into kabobs with peppers and onions.

Tilapia Toppers

Both recipes use 1 lbs of tilapia filets (thawed if frozen)

Baked Tilapia with Parmesan Crumb Topping

Preheat oven to 425.  Spread a small amount of olive oil on the bottom of a baking dish.  Place filets in the dish and season tilapia with salt and pepper.

Topping Ingredients:
¾ cup parmesan cheese
½ cup bread crumbs
4 Tablespoons unsalted butter, melted
2 tablespoons extra virgin olive oil

In a bowl, mix parmesan cheese with bread crumbs.  Add butter and olive oil and stir well until crumbly and moist throughout.  Sprinkle over the fish.  Bake for 15 minutes or until the fish is cooked (flakes easily with a fork) and the topping is golden.  Let stand for five minutes before serving.

Baked Tilapia with Mustard Pecan Topping

Preheat oven to 350.

Use a small amount of olive oil to coat the bottom of a baking pan.  Pat fish dry and place on prepared baking sheet.

Topping Ingredients:
½  cup fat free mayonnaise
¼ cup brown mustard
¼ cup chopped pecans, finely chopped

Mix mayonnaise and mustard.  Spread over filets.  Sprinkle pecans on top – pressing down into fish slightly. 

Bake for 15 minutes or until fish flakes easily with a fork.

(And yes, they are amazing!!)

Preheat grill to 350.

Spray a foil pan with non stick cooking spray

Place boneless pork chops in pan.
Season with salt and pepper on both sides
Place a thick tomato slice on each pork chop (about ½ inch thick)
Top each tomato with fresh oregano, basil and garlic
Drizzle olive oil over the top of each tomato

Cover the pan with foil and place on grill.

Bake for 20-25 minutes or until the meat is white.

Top each pork chop with a slice of mozzarella or provolone cheese.

Cover back up with the foil and bake for an additional 3-4 minutes (until the cheese melts).


The recipe comments say that this can also be prepared in the oven.

Tasty Turkey Burgers

1 pkg. ground turkey – usually 19-20 oz.
1/3 cup seasoned bread crumbs
1/3 cup egg substitute
1/3 cup dried cranberries
1/3 cup feta cheese

Mix bread crumbs, egg substitute and cranberries together until well blended.
Add turkey and mix well.
Shape into patties and either grill or cook (medium heat) in a non-stick pan.
Cook 5-7 minutes on each side (until meat is no longer pink).
If grilling, be sure to spray the surface with non-stick cooking spray.

Top each burger with some crumbled feta cheese and other desired toppings.
Serve on whole wheat buns.
Mexican Meatloaf

½ lb lean ground beef
½ lb ground turkey
2 large egg whites
1 cup cornbread stuffing mix (dry)
1 medium onion (chopped)
½ tsp chili powder
¼ tsp ground cumin
4 oz canned diced green chili peppers
8 oz can enchilada sauce

Preheat oven to 375. Spray the pan with non stick cooking spray.

In large bowl, combine all ingredients (only use ½ of the enchilada sauce)
Shape into an oval and place in prepared pan.

Cook for one hour and then top with remaining enchilada sauce. Bake for
an additional 5 minutes. Slice and serve.

Hint: If you bake this on a broiler pan, the excess fat will drain off.


Chicken, Beans and Rice Casserole

2 skinless, boneless chicken breasts cooked and chopped into bite size pieces
1 package microwave brown rice
1 cup vegetable broth
1 Tablespoon olive oil
1/3 cup diced onion
1 medium zucchini, thinly sliced
½ cup sliced mushrooms
1 15-oz can black beans, drained
1 4-oz can diced green chili peppers
1/3 cup shredded carrots
2 cups shredded Swiss cheese
½ tsp cumin
Ground cayenne pepper to taste
Salt to taste

Preheat oven to 350.

Place chicken breasts in shallow pan and cover loosely with foil. Bake until juices run clear. When done, chop the chicken into small bite size pieces.

While chicken is cooking, place olive oil in skillet and add onion. Cook until onion is tender or clear. Mix in the zucchini and mushrooms. Season with cumin, salt and cayenne pepper. Add the vegetable broth and let simmer 2-3 minutes. Add in chicken and let simmer for an additional 2-3 minutes.

While mixture is simmering, cook the rice in the microwave according to package directions (usually 90 seconds).

In a large bowl, mix the rice with the onion-zucchini-chicken-mushroom mixture. Add the green chili peppers, carrots and 1 cup of the Swiss cheese and mix well. Place all in a greased casserole dish and top with the remaining cheese.

Cover the casserole loosely with foil and bake 30 minutes in the preheated oven. Uncover and continue baking 10 minutes or until bubbly and lightly browned.

There are several steps to this casserole, but if you prepare ahead, it can be put together very quickly and easily.



Enchilada Casserole


1 lb. lean ground beef browned and drained
2 cans (10 oz.) enchilada sauce
1 can cream of mushroom soup
1 onion chopped
¼ tsp. salt
1 can black beans (drained)
6 flour tortillas torn into small pieces (I used the whole wheat version)
3 cups shredded cheese (I used a mixture of cheddar and Mexican)

Once ground beef is browned and drained, return the beef to the pan and add enchilada sauce, soup, onion, salt and beans.

In crockpot, layer 1/3 of the meat, 2 of the torn tortillas and 1 cup of the cheese. Repeat the layers two more times. Cook on low for 6-8 hours.



Harvest Pork Stew

• 2 tablespoons butter (I used Smart Balance)
• 1 1/2 pounds boneless pork, cut into 1/2-inch cubes
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 3 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon rubbed sage
• 1 bay leaf
• 3 cups frozen, cubed butternut squash
• 2 MacIntosh apples, cored and cubed
• 2 large potatoes, peeled and cubed
• 2 cups carrots, peeled and diced

1. Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.

2. Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.

3. Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.
Easy Chicken Parmesan Bake

2 Tbsp. olive oil
2 cloves garlic, crushed
Hot red pepper flakes, to taste
6 boneless chicken breasts
2 cups spaghetti sauce (any variety works)
¼ cup chopped basil
8 oz. (2 cups) shredded mozzarella cheese
4 oz. (1 cup) Parmesan cheese, grated
1 5-oz package garlic flavored croutons

Preheat oven to 350

Drizzle olive oil in bottom of 9x13 dish
Add garlic and pepper flakes and spread around bottom of pan so they are evenly distributed
Place chicken breasts on top of oil/garlic/pepper
Top with 2 cups of sauce spread evenly over chicken
Sprinkle basil on top
Spread ½ of each of the cheeses
Place croutons on top of cheese
Top with remaining cheese

Bake at 350 for 35 minutes – may take a little longer if chicken breasts are thicker. If chicken is not done after 35 minutes, place foil on top for remaining time. Just make sure chicken is no longer pink and juice runs clear.


Easy Peach Dessert

Preheat oven to 375

2 large cans sliced peaches (drain juice from one of the cans and cut the peaches into small pieces)
1 box of Golden Butter Cake Mix
½ cup pecan chips
1 cup shredded coconut
1 stick butter

Place peaches and juice from one of the cans in a 9x13 baking dish
Sprinkle dry cake mix over peaches
Sprinkle pecans and coconut on top of cake mix
Drizzle butter over the top

Bake for 35-40 minutes

Serve warm – even better with a scoop of ice cream on top!



Chicken In a Garden
(from Bekah Freelan)

1 9” pie crust – baked according to directions
1 large can chicken breast, drained or 1 ½ cups cooked chicken (or turkey)
1 10-oz bag frozen mixed vegetables – cooked and drained
1 can cream of chicken soup
1 8 oz can French fried onion rings

While pie crust is baking, cook vegetables and then drain. 

Combine chicken, vegetables, soup and ½ of the onion rings.

Pour into the baked pie shell.  Bake at 350 for 25 minutes

Sprinkle remaining onion rings over the top and bake 5 minutes longer.  Enjoy!

Oreo Truffles (sounds fancy – but they are oh so easy!)

1 package of Oreo cookies (or any brand of chocolate sandwich cookies)
1 8-oz package of cream cheese (softened)

Crush the oreos until they are fine (no big chunks!).  Combine the crushed cookies with the cream cheese.  Stir until well blended.
Form into 1” balls.  Place in refrigerator for at least an hour. 

Melt one package of white almond bark.  Dip the chilled balls into the white bark.  Let cool. 

You can also drizzle melted chocolate chips on the top.


Mini pretzels
Rolo candy (unwrapped)
Pecan halves

Preheat oven to 200.  Place pretzels on large cookie sheet.  Put one Rolo on top of each pretzel.  Place in oven for 2-3 minutes.  Rolos will look shiny when they are starting to melt.  Remove from the oven and place one pecan half on top of each, pressing the melted rolo into the pretzel.

Candied Pecans

1 egg white

1 tsp. ground cinnamon
1 cup sugar
¾ tsp salt
2 T. water
1 pound pecan halves

Preheat oven to 250. Lightly butter a baking sheet. In a bowl, beat the egg white until foamy. Mix in cinnamon, sugar, salt, and water. Mix well. Stir in pecan halves, stirring until well coated. Spread on baking sheet. Bake in preheated oven for 1 hour, stirring every 15 minutes.

Easy (SUPER EASY) Barbecue

3-4 lb pork or beef roast
Salt and pepper
1 cup apple cider vinegar
1 bottle barbecue sauce (your favorite)

Salt and pepper roast and place in crock pot.  Pour apple cider vinegar over the roast.  Cook on low for 10-12 hours.

Remove meat from crock pot.  Discard vinegar.  Shred the meat (it will shred on its own!)

Return the meat to the crock pot and pour the barbecue sauce over.  Cook an additional 20-30 minutes in the crock pot.


No Peek Chicken Broccoli Meal

4 Chicken Breasts (I usually slice mine – cooks faster!)
1 ½ cups brown rice (I use minute rice)
1 bag frozen broccoli cuts
1 can cream of chicken soup
1 can cream of mushroom soup
1 soup can of water
1 envelope of dry onion soup mix

Preheat oven to 350.  Spray 9x13 pan with non stick spray.  Place chicken breasts in pan. 
Sprinkle dry onion soup mix over chicken.  Sprinkle rice evenly on top.  Spread broccoli over the chicken. 
Mix the two soups and water together.  Pour over broccoli. 
Cover tightly with foil and bake for 1 ½ hours at 350.  If the chicken is
frozen, increase cooking time to 2 hours.

Only “peek” towards the end to make sure the chicken is done – juice is clear.


Mexi-Chicken and Beans

3 large chicken breasts
1 pkg Taco Seasoning Mix
2 cans - black beans (drained)
1 can whole kernel corn (drained)
1 can Rotel

Place chicken breasts in crock pot. Sprinkle taco seasoning over chicken.
Top with beans, corn and then Rotel. Cook in crock pot on low for 6-8 hours .
Chicken will shred very easily. Serve over rice or use tortilla shells and make burritos.

Baked Chicken Parmesan

4 chicken breast halves, sliced in half
¾ cup seasoned breadcrumbs
¼ cup grated parmesan cheese
2 Tbsp butter,melted
¾ cup reduced fat mozzarella cheese
1 cup marinara sauce
Cooking spray

Preheat oven to 450. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip in the breadcrumb mixture. Place on baking sheet.

Lightly spray the top with cooking spray and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.

Makes 8 servings – only 224.5 calories per serving!

Less Guilty Spinach-Artichoke Dip

Two 14 oz cans artichoke hearts (drained and coarsely chopped)
One 10 oz package frozen spinach (thawed, drained and squeezed dry)
1 cup shredded part skim mozzarella cheese
¼ cup grated parmesan cheese
1 cup low fat Greek yogurt (important to use Greek because it is thicker)
1 8oz 1/3 less fat cream cheese (softened and cut in ½’ cubes)
1 8 oz fat free cream cheese (softened and cut in ½” cubes)
1 Tablespoon minced garlic (or four cloves – minced)
½ teaspoon crushed red pepper flakes
½ teaspoon ground black pepper

Preheat oven to 350.  Spray baking dish with cooking spray. Mix all ingredients together and place in dish.  Top with a little more mozzarella and parmesan if desired.  Bake for 25-30 minutes until bubbly and golden.

Serve with tortilla chips, pita chips, or fresh veggies.

Olympic Grilling

Moist and Tender Chicken for Opening Ceromonies

1 3 lb bag of frozen chicken (tenders, breasts, etc.)
1 bottle Zesty Italian Dressing

Open bag of chicken and pour dressing over frozen chicken (in the bag). Seal the bag and let thaw for a couple hours (at room temp) or in the refrigerator for several hours (8-10). Grill over medium heat until chicken is no longer pink and juice runs clear. Enjoy!

Gold Medal Hamburgers

Hamburger for patties or lean frozen hamburgers
Famous Dave’s Steak and Burger Seasoning
Pepper Jack Cheese Slices
A1 Sauce

Sprinkle seasoning on both sides of hamburgers. If frozen, season and let thaw for about 1 hour so the meat absorbs some of the seasoning. Grill over medium heat to desired wellness. While still on the grill, place cheese slices on the hamburgers. Leave on the grill until cheese begins to melt.
Spread very thin layer of mayonnaise on bun. Top burger with A1 and place in the bun. Enjoy!

Healthy Black Bean, Zucchini and Rice Skillet

1 Tablespoon olive oil
1 ½ cups quartered lengthwise, sliced zucchini (one small zucchini)
½ cup diced green bell pepper (1/2 of a medium sized pepper)
1 can (15 oz.) Black Beans, drained and rinsed
1 can (14.5 oz.) diced tomatoes with garlic and onion
¾ cup water
1 cup instant brown rice
½ cup shredded Colby jack cheese

Heat oil in skillet over medium heat.  Add zucchini and pepper, cook 5 minutes stirring occasionally.  Add beans, tomatoes and water.  Increase heat and bring to a boil.  Add rice and stir well.  Cover and remove from heat and let stand 7 minutes or until liquid is absorbed.  Sprinkle with cheese.

Low Fat Baked Ziti with Spinach

1 lb box ziti (I used multi grain penne)
28 oz crushed tomatoes
1 tsp olive oil
3 cloves garlic, minced
10 oz frozen spinach, thawed
1 tsp oregano
2 tsp chopped fresh basil
Salt and papper
8 oz fat free ricotta
¼ cup parmesan cheese
2 cups (8 oz) part skim mozzarella

Preheat oven to 375.  Spray a 9 x 13 pan with non-stick spray.

Cook pasta according to instructions on box.  Drain and return to pot.

While pasta is cooking, add olive oil to a medium saucepan.  Add garlic and sauté for a few minutes.  Add chopped spinach, salt, pepper and chopped tomatoes.  Season with basil and oregano.

Add sauce to the cooked, drained pasta.  Add half of the mozzarella, parmesan cheese and ricotta.  Mix well and spread evenly in the prepared pan.  Top with remaining half of mozzarella.  Bake for 30 minutes, or until cheese is melted and edges are lightly browned.

You can also prepare (do not bake) this the night before and store it in a tightly covered dish in the refrigerator.  Let sit at room temperature for 30 minutes before cooking.