Chocolate Eclair Dessert

This is so easy and so yummy!

Ingredients:

24 low fat graham crackers (about 1 box)

2 small sugar-free instant vanilla pudding mixes

4 1/2 C skim milk

12 oz cool whip lite (thawed)

1 small sugar-free instant chocolate pudding mix

Directions:

Place 8 crackers in bottom of 9x13" pan. Combine vanilla pudding and 3 cups milk: mix well: let sit 2 minutes. Gently fold in cool whip. Pour half on graham crackers. Top with another 8 crackers. pour remaining pudding mixture over crackers. Top with last 8 crackers. Mix chocolate pudding with 1 1/2 cups milk. (Make sure you mix up the chocolate pudding and milk very well or it will be lumpy.)Let sit 2 minutes. Spread over graham crackers. Let sit at least 6 hours or overnight in refrigerator to soften crackers. Garnish top with strawberries before serving, if desired. Serves 18.

Crockpot Kalua Pork

Serves: 6-8

Prep Time: 5 minutes
Cook Time: 10-12 hours

Ingredients:

4 to 5 pounds pork butt or shoulder
1 cup apple cider
1 cup water
1 tablespoon liquid smoke
2-3 tablespoons Hawaiian salt (regular sea salt will work)

Directions:

Rub pork with Hawaiian salt, liquid smoke and place in crockpot. Add apple cider and water. Turn crockpot on low and leave it to cook for 10-12 hours, flipping pork over halfway through. Take meat out of crockpot and shred with two forks. Serve over rice. Enjoy!

Italian Chicken & Vegetable Bake

Ingredients:

4-6 chicken breasts
3 potatoes, peeled and cubed
1-2 cans cut green beans
1 small onion, coarsely chopped
½ bottle Italian dressing (the cheap generic works just as well)

Directions:

Line a 9x13 pan with aluminum foil with enough hanging over the edges to cover the top (or use a baking bag). Place chicken, potatoes, onions, and green beans in pan. Cover with dressing. Cover pan with the remaining foil. Bake at 375 degrees for an hour or until chicken is cooked through.

Shoyu Chicken

Ingredients:
1 C. shoyu (soy sauce)
¾ C. water
¾ C. sugar (brown or white)
2 cloves garlic, mashed
grated gingerroot to taste (thumb-size)
2 ½ lbs. chicken thighs or wings

Directions:
Skin chicken – use dry washcloth to keep a hold of the skin(much easier if frozen). Throw chicken in a pot with all of the other ingredients and boil, then simmer until done (about an hour or less).

Serve with rice and salad.

Crockpot Baked Potatos

Did you know you can make baked potatoes in your crock pot? They need to be wrapped in foil, you cook then on high for about 5 hours. This is great to know for the summer when you don't want to turn on your oven.

Crockpot Chicken Soft Tacos

Ingredients:

1 -1.5 lbs. boneless skinless chicken breast, frozen
1 can diced tomatoes w/ green chilies
1 package taco seasoning

Instructions:

Just put the chicken in the bottom of the crock pot. mix the tomatoes and seasoning and pour it on top. Cook on low 6-8 hours. The chicken will pull apart really easy with forks.

Spring Vegetable Ragout

Serves 2

Ingredients:

4 oz. whole-wheat spaghetti
1 Tbs. extra-virgin olive oil
1 small leek, white and pale green parts only, halved, washed, and thinly sliced
1 small yellow summer squash, quartered lengthwise then cut into ½ inch pieces
4 oz. sugar snap peas, halved crosswise
16 grape or cherry tomatoes, halved
½ cup vegetable broth
2 Tbs. minced fresh basil leaves
¼ tsp. freshly ground pepper
¾ cup finely grated parmesan cheese

Cooking Directions:

1. Bring a large pot of water to a boil. Add spaghetti and cook until just tender, about 9 minutes or according to package directions.

2. Meanwhile, heat oil in a medium saucepan over medium heat. Add leek and cook, stirring frequently, until softened, about 2 minutes. Add squash and peas; cook, stirring often, until crisp-tender, about 3 minutes. Add tomatoes and broth and bring to a simmer, stirring often. Simmer until the tomatoes begin to soften, about 1 minute. Add basil and pepper; cook, stirring, until the tomatoes are juicy, 1 minute more. Remove from heat and stir in cheese.

3. Drain the pasta; add it to the ragout and toss well to combine.

CROCKPOT BABY BACK RIBS

Ingredients:

***Rub:***
3/4 teaspoon black pepper
3/4 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoon chili powder
1 teaspoon ground cumin
1/3 cup dark brown sugar
3/4 teaspoon ground oregano
1 tablespoon paprika
1 1/2 teaspoon salt
1/4 teaspoon sugar
***
4 pounds baby back ribs
1/4 cup barbecue sauce

Directions:

Combine rub ingredients; mix well. Rub on all sides of ribs. Place ribs upright, meaty side out in 6 qt crockpot. Cover; cook on low for 7-8 hours, or on high for 3 to 3 1/2 hrs.

Remove ribs from crockpot. Brush with BBQ sauce. Serve with additional BBQ sauce.

Tofu Stir-Fry

Serves: 4
Prep: 10 minutes
Cook: 30 mintues

Ingredients:

1 lb extra firm tofu
chicken stock
2 tablespoons sesame oil or vegetable oil
4 tablespoons soy sauce (or to taste)
2 minced garlic cloves
2 teaspoons ginger juice (optional)
1 onion, thinly slices
1 red pepper, diced
2 cups broccoli florets or Chinese cabbage
1 bunch spinach
8 ounces snow peas

Directions:

1. Heat up a skillet or Wok.
2. Bring soy sauce, garlic, ginger & wine to boil.
3. Add tofu cubes, cover & simmer for 5-10 minutes.
4. Remove tofu & remaining broth from wok/skillet.
5. Heat oil in wok & stir fry vegetables over medium heat for 3-5 minutes.
6. Add remaining broth, tofu & cashews.
7. Heat & serve.

Stuffed Shells

Ingredients:

• 1 (26oz) jar of spaghetti sauce, any flavor
• 1 (16oz) can diced tomatoes
• 1 clove garlic, minced
• 2 c. cottage cheese
• 1 c. ricotta cheese
• 3 T. grated parmesan cheese
• 2 egg whites
• 4 T. fresh parsley chopped or 2 T. if you use dried parsley
• 8 oz box jumbo shells, uncooked
• 3/4 cup water

Directions:

1. Preheat oven to 450 degrees.
   
2. Combine spaghetti sauce, tomatoes, and garlic; set aside.
   
3. Combine cheeses, egg whites, and parsley; stuff shells with cheese mixture.
   
4. Fill the bottom of a 13*9 inch & a 8*8 inch casserole with tomato mixture(just enough to barely cover bottom). Arrange stuffed shells in a single layer over sauce; pour remaining sauce evenly over pasta.
   
5. Cover dish with foil and bake for 50 minutes. Remove foil and bake another 10 minutes.

I always cook one dish and freeze another. To freeze, do so before cooking. To use after you've frozen it. Take out of freezer over night, let thaw in the fridge. Microwave.

Yummy Tortilla Soup

Serves: At least 4

Prep: 10

Cook: 25

INGREDIENTS

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 2 Cans crushed (or diced) tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 cup whole corn kernels, cooked
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro (I used dried)
  
• 2-3 boneless chicken breast halves, cooked and cut into bite-sized pieces
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions

DIRECTIONS

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, cilantro(if using dried) tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, chiles, beans, cilantro (if fresh), and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, sour cream, and chopped green onion.

Maple-Orange Chicken with Acorn Squash and Sweet Potatoes

Serves: 5
Prep: 15 minutes
Cook: 6 hours

Ingredients:

1 small to medium acorn squash, peeled, seeded, and cut into 2-inch pieces
2 sweet potatoes, peeled and cut into 2-inch pieces
2 leeks, rinsed and chopped
5 (5-ounce) skinless chicken breast halves (with or without bone)
Salt and ground black pepper
1 cup orange marmalade
1/2 cup reduced-sodium chicken broth
1/2 cup orange juice
1 tablespoon hoisin sauce
1 tablespoon maple syrup

For the garnish:
1/4 cup chopped fresh parsley leaves
1 to 2 tablespoons finely chopped fresh rosemary leaves

Directions:

Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Serve chicken breast halves with squash and potatoes on the side and extra sauce spooned over top. Top with parsley and rosemary just before serving.

Black Bean Soup with Crab and Andouille Sausage

Serves: 4-6
Prep: 15 minutes
Cook: 6 hours


Ingredients:

2 (15-ounce) cans black beans, drained
4 cups reduced-sodium chicken broth
1 (15-ounce) can diced tomatoes
1/2 pound diced andouille sausage
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 teaspoon ground cumin
2 bay leaves
Salt and ground black pepper
2 cups lump crabmeat, picked for shells and cartilage
1/4 cup chopped fresh cilantro leaves


Directions:

In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper. Mix well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Season, to taste, with salt and black pepper. Ladle into bowls and garnish with crab and cilantro.

Tilapia Italiano

Serves 4

Prep: 5 minutes
Cook: 20 minutes

Ingredients

• 4 tilapia fillets
• 1/4 cup extra-virgin olive oil
• 2/3 (14 ounce) can diced tomatoes
• 2/3 teaspoon thyme (fresh off the stem or granulated )
• 2/3 (4 ounce) can black olives (sliced )
• 2/3 teaspoon parsley
• 1/3 teaspoon fresh basil
• 1 1/3 garlic cloves (minced )
• 1/3 cup vidalia onion (sweet, finely chopped )
• 2/3 teaspoon fresh lemon juice
• 4 sprigs thyme
• 4 lemon slices

Directions

1. Preheat oven to 400 degrees.
2. Lightly spray a shallow baking dish with cooking spray (olive or canola).
3. In a bowl, stir together oil, thyme, diced tomatoes, sliced olives, parsley, basil, chopped onions and lemon juice.
4. In the prepared baking dish, arrange the fillets skin side down and season with salt.
5. Spoon the tomato mixture over the fillets abundantly.
6. Bake, uncovered, in the middle of the oven for about 15 or 20 minutes or until fish just flake.
7. Garnish fish with lemon slices and fresh Thyme .

Serve with pasta out of your pantry (tortellini is recommended, but I've used everything from bowtie to egg noodles).

Baked Tilapia With Vegetables

Serves 4
Prep time: 10 min.
Cook time: 20 min.

Ingredients:

* 4 tilapia fillets
* 2 tablespoons olive oil
* 2 large portabella mushrooms, diced
* 1 yellow bell pepper, chopped
* 6 green onions, chopped
* 2 dashes sea salt
* 1/2 teaspoon paprika
* 2 teaspoons dried tarragon, crumbled

Directions:

1. Preheat oven to 450°F.
2. Lay down aluminum foil on baking sheet and arrange fillets in a single layer.
3. Sprinkle with salt and paprika; Set aside.
4. In a small skillet, heat olive oil; quickly saute portabello, green onion and yellow pepper, about 2-3 minutes.
5. Add tarragon, and simmer 2-3 minutes more.
6. If this mixture is very wet, simmer to reduce another minute or two.
7. Spoon contents of skillet over fish.
8. Bake@ 450F 20 minutes.