We had taco salad last night. that was easy and really yummy... i don't think anyone needs a recipe for that... everyone knows how to make tacos, so then you just turn it into a salad...

That sounds really good. I love chicken. I'm not a big fan of red meat (tho I eat more now than I ever have......maybe that's why my iron has been good!) But chicken is my favorite kind of meat. Have you tried the recipe yet?

ok,this is more of a snack idea but still easy and good

needed:
-rolls in the blue tube
-pizza sauce
-pepperoni
-shredded cheese

get the rolls and put them on a cookie sheet and place them in the oven for about 5-10 minutes just to get them to rize a little.take them out and take your thumb and make a hole int the middle of the yeast.take a spoon and put some pizza sauce in the middle,then some cheese and place a pepperoni on top.pop it in the over for 10-15 miutes (may need a little longer) at 350 degrees and you have a snack!

I don't know what you call it, but it's super easy. I just tried it tonight, compliments of .campbell's cream of mushroom soup (that's where I got the recipe!)

about 4 chicken breasts (Tho I used boneless skinless thighs)
1 can of cream of mushroom soup

Put the chicken in a casserole dish, and cover with the soup, cook at 400* for 30 minutes or until chicken is done.
Then I made some tastey (probably fattening) mac n' cheese.

cook your noodles as normal, drain the water, throw in a few chunks of velveeta (according to how many noodles you make) a bit of butter and some milk, and then shredded mozzarella cheese. You may need to add a touch of salt.

we're having bbq chicken sandwiches tonight, wicked easy!

put chicken breasts in large pot of boiling water, boil for 20 minutes (25-30 if frozen).

shred using 2 forks (or run under cold water to cool off, then use your hands).

mix in desired amount of favorite bbq sauce.

serve on rolls.

yum!

ww edit: weigh your chicken *before* you cook it. chicken is 1 point per raw ounce, so weigh it and decide how many servings there will be. weigh it again after you cook and shred it, divide your servings and you'll know how many points it is. (does this make sense?) add points for the bbq sauce and rolls! i usually add the bbq sauce separately to each serving so i can measure out exactly 1 point worth.

I make these for breakfast but you can change the filling for lunch or something.

Can of crescent rolls
shredded cheddar cheese
ham chunks (or bacon, sausage, etc)

roll the crescent rolls out to desired size/thickness
sprinkle cheddar cheese and ham chunks in the middle
fold to make a triangle and press down edges with a fork

bake according to package directions.

Ramen Noodle Casserole

1 lb. hamburger
1/4 cup chopped onion
1 carrot, shredded
salt & pepper to taste
2 1/2 cups water
2 Pkgs. beef Ramen noodles
------------------------------------------ --------------------------------------

In large skillet, (electric skillet is good for this) brown meat, onion & shredded carrot. Season with salt & pepper.
Add water. Bring to a boil.
Crumble in the noodles and the seasoning packets.
Simmer covered for 3 minutes. Remove cover & simmer for another 3 minutes or until the noodles are cooked.

My mom just emailed me this one, haven't tried it yet

1 1/2 cups cut-up cooked turkey
1 1/2 cups frozen mixed vegetables
1/2 cup shredded Monterey Jack cheese (2 ounces)
1/2 cup Bisquick mix
1 envelope (1 ounce) ranch dressing mix
1 cup milk
2 eggs


1. Heat oven to 400ºF. Grease 9-inch pie plate. Place turkey and mixed vegetables in pie plate. Sprinkle with cheese.
2. Stir remaining ingredients until blended. Pour into pie plate.
3. Bake 33 to 38 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

We need more recipes! including some weight watcher recipes or not!

weight watchers recipe! lol hehe, and sooo yummy

Tator tot casserole

1lb. hamburger
1/2 package of tator tots ( just enough to cover the bottom of casserole dish)
1 can cheddar cheese soup
1 can cream mushroom soup
1/3 c. milk
2 cups shredded cheddar cheese


Spray casserole dish with non stick (pam) .
Brown Hamburger. Drain.
Line bottom of casserole dish with tator tots.
Add hamburger
In a seperate bowl wisk cheddar cheese soup, milk and mushroom soup til til mixed, and not very lumpy.
Pour ontop of tator tots and hamburger.
Cover and bake at 350 for about an hour and a half or until bubbly.
Add cheddar cheese if desired and cover again til melted and a bit brown.

** I don't care for mushroom soup, if you don't either, then i just mix the cheddar cheese soup and 1 cup of milk

Enjoy!

Lemon Pepper Salmon

2 salmon fillets (we use frozen ones from Sam's club. c. wirthy and co.)
lemon pepper

Defrost salmon fillets in cold water for 30 minutes, or until totally defrosted.

Pour lemon pepper on a plate.

drop salmon fillet into lemon pepper; pick it up and drop it on the other side, so that both sides are coated.

bake at 375º for 15-20 minutes or until the salmon flakes with a fork.




Tangy Asian Citrus Salmon

1/2 cup of soy sauce
2 tbsp balsalmic vinegar
2 whole lemons
2 tbsp grated fresh garlic
2 tbsp fresh ginger
1 1/2 tbps brown sugar
1/2 tbsp ground black pepper
4 salmon fillets (defrosted)
4 slices unsweetened pineapple

Preheat oven to 375º

In a saucepan, combine the soy sauce, balsalmic vinegar, the juice from the two whole lemons, garlic, ginger, and brown sugar. cook at low heat for 5 minutes, making sure the sugar has combined well with all the ingredients.
place the salmon fillets in an oven-safe dish; pour the sauce over the fillets making sure the bottom and sides of each fillet are coated with the sauce. sprinkle the top with the black pepper.
bake for 15-20 minutes until the fish flakes with a fork making sure to baste the fillets with the sauce at least once.
place the fillets on plates and drizzle with the remaining sauce, using the pineapple as a sweet garnish.

This is from scratch, but it's super easy.

Ingredients:
1/3 c. flour
1 tsp salt
1/4 tsp black pepper
1/4 c. butter (give or take according to preference)
1 large onion, chopped (may also add carrots and celery to this)
6 med. potatoes, peeled, cubed and cooked (I cube them before I boil them)
8 oz velveeta cheese
2 c. half and half cream
8 c. water
2 or 3 tbsp chicken bouillon
2 C. cubed or diced ham (I just buy the cooked stuff you would use in a salad)

Instructions:
Sautee the onion, in the butter until they are tender. Set aside. Put flour, salt and pepper in a large dutch oven or kettle, and slowly add the half and half (make sure it's all mixed in) and cook until it thickens quite a bit.
Remove from heat, add velveeta (make sure it's mostly melted before adding the rest of the ingredients) ham, bouillon, water, cooked potatoes and the sauteed onions. Bring it to a boil, and then it's ready.

You can use rice instead of potatoes as well, or add or take away different veggies. And if you don't like onions, you can buy the frozen chopped onions, and they are quite small, so you can't taste the onions, but it does add flavor.

I cook the potatoes ahead of time, that way they are ready to add. But I make sure they're still warm when I add them. Cook them according to how tender you want them.

6 oz. semi sweet chocolate chips
1/4 C. peanut butter
6 C. crispix cereal
1 c. powdered sugar

Melt the chocolate chips on high in the microwave for 1 min. Stir it, and put it in for another 30 seconds. Add the peanut butter until well blended, then add the crispix. Mix until all is evenly coated. Put the powdered sugar in a 2 gallon ziplock bag, and add the cereal mixture....toss gently until the sugar evenly coats the cereal.

Mmmm, I just made some.

7 graham crackers
3 c rice krispies
12 oz. semi sweet chocolate chips
3 tbsp margarine or butter
1/3 c light corn syrup
2 1/2 c mini marshmallows
1/2 c chunky peanut butter.

Place 6 of the crackers in the bottom of a greased 13x9x2 inch, microwave safe dish, using the 7th one to fill in the rest of the bottom. sprinkle the marshmallows evenly over the crakers. Microwave for 1 minute or until puffy. Allow to cool completely. Melt the chocolate chips, butter, and corn syrup in a microwave safe bowl (about a min) stir until smooth. Add the peanut butter until smooth, then add the cereal. Pour over cooled marshmallows, and spread it evenly ontop. Cover and refridgerate for 1 hour.

I just made these too, but haven't tried them yet.

this isn't hard but the prep is a little time consuming.

greek spinach pie

preheat oven to 350*

ingredients:

one package fillo dough (this will make 2 pies, be sure to thaw overnight in fridge)
4 eggs
1 8oz package softened cream cheese (i just take it out about an hour before i'll start)
16oz cottage cheese (sm. curd, i use lowfat)
8oz grated muenster cheese
2 tablespoons flour
1 teaspoon garlic salt
1 package frozen spinach (thawed and wrung out)
1 stick of butter, melted

mix everything except butter and fillo dough together. it's best if you start with the eggs and cream cheese so you get it nice and soft and there aren't any chunks, then add in the cottage cheese a bit at a time so it's mixed evenly.

keep the fillo in the fridge until you're ready to use it. i hate working with that stuff, it's so delicate.

brush a 9x13 pan with melted butter. place 2 fillo sheets on bottom of pan. place one on each corner, 1/2 in and 1/2 out. then one more on bottom (we're up to 7 separate sheets). brush each layer with butter. spread filling in pan. fold in fillo sheets. add one more on top, again buttering each layer, then one more.

bake 45-50 minutes until golden brown.

Pumpkin Bars with Cream cheese Frosting

1 (15 or 16oz) can Pumpkin
4 eggs
3/4 C. oil
2 C. sugar
2C. flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. cinnamon
****Optional, chopped walnuts****

Preheat oven to 350*.
Sift/mix together all dry ingredients, set aside. Mix together all wet ingredients, pour into dry ingredients and mix well. (Here is where you would add the walnuts if you choose) Pour into greased cake pan (13x9 or so) and bake for 25 minutes, or until a toothpick comes out clean when poked into the pumpkin bars.

Frosting:
8 oz package cream cheese
1 tsp. vanilla extract (imitation is fine)
2 TBSP margarine
2 C. powdered sugar.

Combine all ingredients, being careful when using the mixer until the powdered sugar is mixed into the rest....it tends to fly all over otherwise.
Spread frosting over cooled pumpkin bars

2 cans refrigerated crescent rolls
2-8oz. packages cream cheese
2/3 C. mayo
1 tsp. dillweed
1 tsp. garlic powder
1 TBSP chopped green onion

Press crescent rolls into ungreased cookie sheet (rectangle) or pizza pan (circle) and bake according to package directions. Allow to cool completely.

Mix cream cheese and rest of above ingredients and spread over cooled crescent rolls. Then top with your favorite veggies and cheese. I like to use broccoli, cauliflower, carrots and olives. You can buy a bag of the broccoli, cauliflower and carrots combined in one bag in most grocery stores, and I just use the small can of sliced olives.

im retarded i was abotu to ask why its called fiesta chicken when there isnt any chicken in it but then i noticed its cream of chicken soup.
I printed out all the pages from this hehe to get some ideas of dinner and stuff , since i go grocery shoppin either tomorow or tuesday.

i don't have exact measurements because i usually just throw it together, but...

baked chicken and ziti

chicken, cooked and cubed (i like a lot so i usually use around 2 pounds)
1 box ziti, cooked and drained (but i use rigatoni)
28 oz can crushed tomatoes (but you might want to add another 1/2 can)
lowfat ricotta (again, i like a lot so i think i usually use the 24 oz container)
shredded mozzarella

i like this as is but you'd probably want to add garlic to the chicken and sauteed onions to the tomatoes, maybe some oregano to the tomatoes too. sometimes i'll add spinach to the ricotta or mushrooms to the tomatoes.

in a 9x13 baking dish, pour 1/3 tomatoes in bottom, mix ricotta with pasta and pour into dish, spread chicken evenly over the top, top with rest of tomatoes, sprinkle mozzarella evenly over top. bake at 375* for 20 minutes until cheese is melted and bubbly.

this makes a massive amount.

stuffed mushrooms!

1 lb ground sausage (your choice of flavor), cooked and crumbled
1 package frozen spinach, cooked and drained
1/4 cup breadcrumbs
1/4 cup grated parmesan
white mushrooms, stems removed

mix everything except the mushrooms together and start stuffing! i made about 30-35 mushrooms and had a lot of filling leftover, you could probably get 50-60 out of this (or cut the recipe in half).

bake for 15-20 minutes at 350*.

most probably consider this an appetizer but we had it with caesar salad and texas toast and it was an awesome meal.