0036. Salmon & spinach alfredo

• 1/4 (cup) butter
• 1 (cup) heavy cream
• 1 (cup) freshly grated Parmesan cheese
• 1/2 (pound) smoked salmon, chopped
• 1 (cup) chopped fresh spinach
• 1 (tablespoon) Italian seasoning blend
• 1 (16.0 ounce package) fettuccine noodles

1. In a medium saucepan over medium heat, melt the butter and whisk in cream. Cook on medium high heat to reduce until mixture coats the back of a spoon. Gradually stir in the Parmesan cheese until melted.
2. Crumble salmon into the cream mixture. Stir in the spinach and Italian seasoning. Taste and adjust seasoning. Cook and stir about 3 minutes, until heated through. Serve over fettuccine.

Cook Time:

20 minutes

Prep Time:

15 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

35m

0035. Jambalaya

Cook Time:

30 minutes

Prep Time:

5 minutes

Servings:

6

Wait Time:

0 minutes

Ready Time:

35m

Rating:

• 1 (pound) fully cooked kielbasa sausage, cut into 1/2-inch slices
• 1 (pound) boneless skinless chicken breast halves - cubed
• 1 large onion, chopped
• 1/2 (cup) chopped celery
• 1/2 (cup) chopped green pepper
• 4 garlic cloves, minced
• 2 (tablespoon) butter
• 1 (14.5 ounce can) diced tomatoes, undrained
• 1 (6.0 ounce) can tomato paste
• 1/2 (teaspoon) hot pepper sauce (I like Louisiana Hot Sauce, PK prefers Tobasco)
• 1/4 (teaspoon) cayenne pepper
• 1/8 (teaspoon) garlic powder
• 1/8 (teaspoon) white pepper
• 1/8 (teaspoon) ground black pepper
• 1/2 (pound) uncooked medium shrimp, peeled and deveined
• Hot cooked rice

1. In a Dutch oven or large saucepan, saute the sausage, chicken, onion, celery, green pepper and garlic in butter until chicken is browned. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until chicken is no longer pink.
2. Stir in shrimp; cover and simmer for 4 minutes or until shrimp turn pink. Serve over rice if desired; or cool, cover and freeze for up to 2 months.

0034. Not Red Spaghetti

• 1 (pound) Italian sausage
• 4 (ounce) fresh mushrooms, sliced
• 3 (tablespoon) butter
• 1/2 (cup) chicken broth
• 1 zucchini, sliced
• 4 green onions, chopped

1. In large skillet, over medium heat, cook sausage, onion and mushrooms in butter, until sausage is brown. Add chicken broth and stir. Add zucchini and cook, uncovered, until zucchini is crisp-tender. Serve over pasta.

Cook Time:

20 minutes

Prep Time:

5 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

25m

0033. Beef Enchiladas

Cook Time:

25 minutes

Prep Time:

20 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

45m

Rating:

• 2 (15 1/2 ounce can) enchilada sauce
• 1 (pound) lean ground beef
• 1/2 (medium) onion, diced
• 1 (cup) cooked rice (or quick cook some minute rice while meat is browning)
• 1 (cup) shredded colby jack cheese
• 8 (6 inch) flour tortillas

1. Preheat oven to 375F.
2. Pour 1/2-cup enchilada sauce in one 9 x 13 casserole dishes, and set aside.
3. Spray non-stick skillet with vegetable oil spray and brown ground beef and half the onion until done.
4. Stir the cooked rice into the beef. Add 1 cup of enchilada sauce and 1/2 cup cheese. Mix well.
5. To roll enchiladas: Place 1/2 cup of meat mixture in middle of each flour tortilla, roll up loosely and place seam side down in casserole dish. Roll all remaining tortillas and meat (4 tortillas of each).
6. Pour remaining enchilada sauce over rolled tortillas and top with remaining cheese.
7. Bake for 20-25 minutes until bubbly and hot. Serve with sour cream.

***I don't measure the amount of enchilada sauce. I don't care for it that much so basically I just pour a little into the bottom of the casserole dish to keep the enchiladas wet, pour enough into the rice mixture to get it wet, and pour enough on top to make sure the tortillas don't dry out while they bake. And of course I use WAY MORE CHEESE than is strictly necessary. :) I top with guacamole and/or sour cream and black olives because they're delicious and all meals should include guac and black olives. lol. Also, I use corn tortillas instead of flour. Because corn tastes better.

0032. Garlic Pork Chops with Mushrooms

Garlic Pork Chops with Chanterelle Mushrooms

Cook Time:

40 minutes

Prep Time:

10 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

50m

Rating:

• 1 (cup) chicken broth
• 1/4 (cup) dried black chanterelle mushrooms (I used baby portabella)
• 1/4 (cup) rice wine vinegar
• 2 (tablespoon) soy sauce
• 2 (tablespoon) honey
• 1/4 (teaspoon) red pepper flakes
• 2 (teaspoon) sesame oil
• 4 garlic cloves, minced
• 1 (tablespoon) minced fresh ginger (I used ground ginger)
• 4 (1/2 inch thick) boneless pork chops

1. Bring the chicken broth to a boil in a small saucepan. Add the dried mushrooms, and simmer over low heat for about 10 minutes. In a small bowl, stir together the vinegar, soy sauce, honey, and red pepper flakes. Set aside.
2. Heat the sesame oil in a large nonstick skillet over medium heat. Add the pork chops, and brown for about 2 minutes on each side. Add the garlic and ginger; cook and stir until fragrant. Stir in the soy sauce mixture, and bring to a boil. Reduce the heat to low, and simmer for 5 minutes, uncovered.
3. Remove the mushrooms from the pan using a slotted spoon, and slice into thin strips. Stir the mushrooms and chicken broth into the pan with the pork chops, and simmer uncovered over low heat until the sauce has reduced by about 1/3, and the pork chops are cooked through.
4. To serve, place pork chops onto serving plates, and spoon equal amounts of the mushroom sauce over them.

0031. Spanish Sausage Supper

Spanish Sausage Supper

Cook Time:

20 minutes

Prep Time:

15 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

35m

Rating:

• 1/2 (cup) chopped green pepper
• 1/4 (cup) chopped onion
• 1 (tablespoon) vegetable oil
• 1 (pound) fully cooked smoked sausage, sliced
• 2 (cup) water
• 1 (10.0 ounce) can diced tomatoes and green chilies, undrained
• 1 (6.8 ounce package) Spanish rice mix
• 1/8 (teaspoon) pepper

1. In a large skillet, saute green pepper, and onion in oil until tender. Add remaining ingredients (including the seasoning packet from the Spanish rice mix); mix well. Cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed, stirring occasionally.

0030. Baked Blackened Catfish

Cook Time:

30 minutes

Prep Time:

10 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

40m

Rating:

• 1/4 (teaspoon) cayenne pepper
• 2 (teaspoon) lemon pepper
• 2 (teaspoon) garlic powder
• 2 (teaspoon) salt
• 2 (teaspoon) pepper
• 1 (pound) catfish fillets
• 2 (tablespoon) butter
• 1 (cup) Italian-style salad dressing

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
3. Brush both sides of catfish fillets with butter. Rub fillets with the spice mixture on both sides.
4. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
5. Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 minutes in the preheated oven, until fish is easily flaked with a fork.

From FoodOnTheTable.com

0029. chocolate pudding strawberry center cupcakes

I'm TOTALLY making this for Monkey.

Ingredients:

1 package cake mix, chocolate
1 package strawberries, cleaned and hulled
1 package pudding, chocolate
Fresh mint sprigs, optional but awesome

Directions:

1. Prepare cupcakes according to package and let cool. Using a paring knife, core out a well down into each cupcake, for your strawberry to fit into. Prepare your pudding according to the package. Let set until nice and pudding-y (solid - wet gloopy pudding will ruin the cupcakes, so don't be in a rush, let the pudding firm up!)

2. Stick the strawberry pointy side down into your cupcakes. Take the piece of the cupcake that you cut out, and place it on top of the strawberry, after you push it down into the cupcake.

3. Top liberally with pudding in lieu of frosting.

4. Add a sprig of mint if you like. I think it adds a certain something, and my neighbor had some growing in her kitchen and shared…but don’t go out and buy some.

5. I cut each cutcake in half and set it on a plate, because presentation is everything with these suckers. They are DELICIOUS and super easy!

0028. chile burritos

Chile Colorado Burritos

Ingredients:

· 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)

· 1 large can mild enchilada sauce (at least 19 oz.)

· 2 beef bouillon cubes

· 1/2 can refried beans (optional)

· 5-7 burrito size flour tortillas

· 1 cup or so of shredded cheddar cheese

Directions:
Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours*, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.) I've also cooked it in a dutch oven for about 4 hours at 325 degrees. More meat, more time. A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender. If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.


Serve.
Makes 5-7 burritos, depending on how full you make them.

*Note: You may have to adjust the cooking time depending on this size of your chunks of meat. Larger chunks (like 1 1/2 to 2 inch chunks) may need a little longer. Scrappy sort of chunks that are less than an inch may need a shorter cooking time.

0027. cheesecake stuffed strawberries

Ingredients:
-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

0026. Cajun Chicken stuffed with spinach & cheese

**If you have little ones eating this or your spice tolerance is fairly low, halve the Cajun seasoning and double the breadcrumbs. Also, try substituting some of your favorite vegetables in place of the spinach. Some of my favorites include broccoli (parboiled before stuffing in the chicken) and crunchy chopped celery.

Ingredients:
Serves 4


Preparation time: 15 minutes
Cooking time: 40 minutes

· 1 lb boneless, skinless chicken breasts

· 4 oz pepper jack cheese, shredded (you can use up to 6 oz)

· 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)

· 2 tbsp olive oil

· 2 tbsp Cajun seasoning

· 1 tbsp breadcrumbs (I use Italian style)

· Sea salt, to taste

· Freshly ground black pepper, to taste

· Lots of toothpicks

Directions:

Preheat oven to 350 degrees.

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used.

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side down onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick.

0025. Bubble up Enchiladas

Start off with browning some ground turkey or beef, whichever you prefer.

Open a can of biscuits and cut the biscuits into 4ths, like the picture shows above.

Add in your favorite jar/can of enchilada sauce. Or if you’re feeling up to it make your own. Here you can also add in other ingredients to, like corn or black beans.

Layer your biscuits on the bottom of the dish and spread the biscuits out.

Add in the beef mixture on top of the biscuits.

Then top it with some cheese and bake in the oven for 25 minutes at 350. Serve with your favorite taco toppings.

Nutrition Info: Calories 390 | Fat 11.5g | Carbohydrate 36g | Fiber 2g | Protein 33g

Weight Watcher Recipes 6 points (old points)

Points Plus: 10

Serves 6

1 pound lean ground turkey
1 (10 ounce) can enchilada sauce

1 (8oz ) can of tomato sauce (this optional, I do not use this but the recipe says to add it in with the enchilada sauce)
1 16 oz can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese

Extra Ingredients
Green Onions, black olives, salsa, etc.
Fat Free Sour Cream

Preheat oven to 350 degrees. Brown turkey and drain if needed. Mix in a can of enchilada sauce and tomato sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole (I use 8 X 11) and bake for 25 minutes until the biscuits are cooked through. Usually I use a tooth pick to see if the biscuits are done. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.

Notes: Add in a can of black beans or corn (when the beef is cooking in the pan), or sprinkle with some green onions. Top with a tablespoon of fat free sour cream.

You can make into 8 servings

0024. Brie and Apple tart

In a pinch you can wrap crescent rolls around apple and brie slices and pop 'em in the oven. The cheese is a little understated so don't be shy with it. You might also consider bringing another cheese or two to the party if you have other interesting fruit and cheese pairings on hand.

Individual Brie and Apple Tarts

1 box (2 sheets) of puff pastry, thawed
1 green apple
1 Tbsp brown sugar, divided
1 Tbsp butter, divided
1/4 tsp cinnamon, divided
1 medium wedge of brie
1 egg
flour (for rolling)

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a good-sized slice of brie and 3 or 4 this slices of apple the middle of each of the 4 squares. Sprinkle apples with cinnamon and brown sugar and top with a pat of butter. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

0023. Banana Split Pie

Crust

· 2 cups crushed graham crackers

· 1/2 cup sugar

· 1/2 c. butter

Mix together. Press into 9×13 pan. Bake at 350° for 15 minutes. Cool completely.

Filling

· 16 oz. cream cheese

· 1 cup sugar

· 1 teaspoon vanilla

Cream together. Spread over cooled crust.

Layers – (on top of cream cheese filling)

1. Three sliced bananas.

2. 12 oz. can crushed pineapple, well drained

3. 12 oz. whipped topping

4. 1/2 cup chopped nuts (pecans or walnuts)

5. Chocolate syrup (drizzle over all)

6. 4 oz. maraschino cherries, halved

Refrigerate several hours, until served.

*** Make sure the pineapple covers the bananas well. They’ll keep the bananas from getting brown too fast.

*** This is a good one to make for a crowd, because it needs to be eaten about 24-hours after being made… again, because of the bananas.