Monday, February 10, 2014

Crock Pot Pumpkin Spiced Latte

We made this on Christmas Day and enjoyed it all day long.  It made a large amount and almost filled my medium-sized slow cooker.  Next time, I'll use the larger 7qt. cooker.

Crock Pot Pumpkin Spiced Latte

6 cups of milk (I used skim)
4-6 cups of strongly brewed coffee
8 Tbsp. pumpkin puree (canned pumpkin)
8 Tbsp. vanilla (yes, it says 8)
8 Tbsp. sugar
2 tsp. cinnamon

Combine milk and coffee in crock pot.
Whip together the pumpkin, vanilla, sugar and cinnamon.
Pour into crockpot
Mix together well.
Cover crockpot and cook on high for 2 hours.

You can divide the recipe in half for a smaller amount.
It doesn't keep well so heating up the left overs may not be a good idea.

Creamy Slow Cooker Mac 'N Cheese

Again, this was liked by all 4 of us.  The cheddar I used was a little grainy in texture when it melted but the taste was still good.

2 cups uncooked elbow macaroni
4 Tbsp. butter, cut into pieces
2 1/2 cups  (about 10 oz.) grated Cheddar cheese
3 eggs beaten
1/2 cup sour cream  (I used light sour cream)
1--10 3/4 oz can condensed Cheddar cheese soup
1/2 tsp. salt
1 cup whole milk (I used non-fat)
1/2 cup dry mustard
1/2 tsp. black pepper

Boil the macaroni until tender.  Drain
In medium sauce pan melt the butter then add the cheese and still until cheese melts.
In slow cooker, combine cheese/butter mix.
Add the eggs, sour cream, soup, salt, milk, mustard and pepper.  Stir well.
Add drained macaroni and stir again until well blended.
Set the slow cooker on low and cook for 3 hours.
Stir occasionally.

Healthier Skillet Lasagna

This is easy and a hit with all four of us.

Healthier Skillet Lasagna

1 lb. extra lean ground beef
1 small onion chopped
2 cloves garlic, finely chopped
1 jar spaghetti sauce
1 1/2 cups water
1 Tbsp. ketchup
3 cups uncooked mini lasagna noodles (I broke up full-size noodles)
1/2 cup chopped red bell pepper
1 tsp. dried basil
1 cup shredded low/reduced fat Italian cheese blend

In 12" non stick skillet, cook ground beef, onion and garlic over medium high heat until beef is throughly cooked.
Stir in remaining ingredients, except cheese.
Bring to a boil, then reduce heat to low.
Simmer uncovered 10 to 12 minutes stirring occasionally
Serve topped with cheese.

Healthy Banana Cookies

Shannon made these a while back and they were good.  Of course we had to store them in the refrigerator to keep them at their best.

Healthy Banana Cookies

3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 tsp. vanilla

Preheat oven to 350 degrees.
In a large bowl, mash the bananas.
Stir in oats, dates, oil and vanilla.
Mix well and let sit for 15 minutes.
Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 20 minutes or until golden brown.
Refrigerate in air tight container.

Crockpot Italian Chicken

Crockpot Italian Chicken

4 Chicken Breasts
1 packet Zesty Italian Dressing Seasoning (dry mix)
8 oz. cream cheese
2 cans cream of chicken soup
2 Tbsp. garlic powder
1 package pasta

Add all the ingredients in the crock pot except the pasta
Cook on low for 4 hours.
Thin sauce with milk if necessary.
When you are ready to eat, boil the pasta according to the directions.
Drain pasta.
Add pasta to crockpot and stir well.

Tuesday, February 4, 2014

Spinach Fettucini Alfredo

Spinach Fettuccine Alfredo

Pulling together some ingredients found in my pantry and refrigerator, we enjoyed a quick and tasty meal this evening.  I'm sharing it hear so I won't forget what I did.

1 Bag Dried Spinach Alfredo -- 12 oz.
4 frozen chicken breasts
small amount of olive oil
4 large mushrooms
1/2 medium onion diced
1 small head of broccoli
black olives
1 jar Garlic Parmesan Alfredo Sauce

Saute the frozen chicken breasts in small amount of oil oil over medium-high heat.
When almost cooked through, cut into bite-sized pieces and return to pan.
Add onion, mushrooms, olives and broccoli to same pan/
Steam broccoli until tender firm.
Add Alfredo sauce and stir well to coat all ingredients.
Salt and pepper to taste if desired.
Don't overcook the broccoli.

At the same, time bring large pot of water to boil.
Boil noodles until al dente according to directions on package.
Drain noodles and toss with small amount of olive oil or butter to prevent sticking.
Serve with sauce.

Next time I will add red pepper and more olives for flavor and a pop of extra color.  I will also add a dash or two of Tabasco.

Sunday, October 6, 2013

Apple Snack Squares

These are not low fat or all that healthy but on a beautiful autumn afternoon, I found an tasty use for the apples in the refrigerator that weren't good for fresh eating.  This could be served warm with ice cream or whipped cream on top.

Apple Snack Squares

2 cups white sugar
2 eggs
3/4 cup vegetable oil
1 tsp. vanilla
2 1/2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3 cups peeled, chopped apples
1 cup chopped walnuts (optional)
1 cup butterscotch chips

1.) Preheat oven to 350 degrees and lightly grease a 9" x 13" baking pan.
2.) In a large bowl, combine the sugar, eggs, oil and vanilla and mix until well blended.
3.) Stir in the flour and cinnamon.  (The mixture is really thick.)
4.) Fold in the chopped apples and nuts if you're using them.
5.) Spread the batter in the prepared baking dish.
6.) Sprinkle the top with the butterscotch chips.
7.)  Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
8.)  Cut into squares when cool.
9.) Serve