Too-Cool Key Lime Pie Sandwiches PER SERVING (1/2 of recipe, 1 sandwich): 128 calories, 1g fat, 105mg sodium, 24g carbs, 0.5g fiber, 16g sugars, 7g protein -- PointsPlus® value 3* Even if you're not a huge fan of key lime pie, you'll FLIP over these. SOOOO AMAZING!!!!!!! Ingredients: 1/2 cup fat-free plain Greek yogurt (like the kind by Fage or Chobani) 1 1/2 tbsp. granulated sugar 1 tbsp. lime juice (key lime, if available) 2 sheets (8 crackers) low-fat cinnamon graham crackers, broken into 4 squares Directions: To make the filling, combine yogurt, sugar, and lime juice in a bowl. Mix thoroughly. Cover and place in the freezer for 25 - 30 minutes, until it reaches a soft-serve-like consistency (very thick but soft enough to stir). Place two graham cracker squares on a plate with the cinnamon-covered sides down. Give filling a stir and evenly distribute between the two graham cracker squares, about 1/4 cup each. Gently place another graham cracker square over each filling-topped square, cinnamon-covered sides up. Place in the freezer until filling is firm, at least 1 hour. Enjoy! MAKES 2 SERVINGS

5 minute steak dinner on a WEDNESDAY!

5 minute steak dinner on a WEDNESDAY!

Yeah baby, that's right. We had a full on steak dinner in the middle of the week! It actually took less than 5 minutes. I just dumped all ingredients in the crockpot this morning. I had them all ready from my cooking hour earlier in the week.

This is what it looked like while cooking....

Here she is. Isn't she beautiful?

Use a thick 3/4 inch steak
Pour a 1/2 cup A1 or Heinz 57 sauce over meat
cover with a layer of foil
add foil wrapped potatoes and foil wrapped frozen corn cobs
cook on low for 6 hours

Full steak dinner any night of the week! This can also be done with thick pork chops or chicken breasts and BBQ sauce. The whole meal cooks in the slow cooker.

Shrimp & Vegetables in foil packets

Shrimp & Vegetables in foil packets

This is a healthy one! We had it with steamed brown rice. It was really good. Just make sure you use all the sauce as it helps the veggies steam in the pocket. I made this on Monday during my cooking hour and we ate it last night. I used frozen shrimp and they thawed in the pockets and cooked just right. You could even add frozen snap peas or pea pods if you want more veggies.



Shrimp & Vegetables in foil pockets. Feeds 5

1 1/2 lb. broccoli florets
1 bag of shredded carrot matchsticks
1 bunch green onions
1 1/2 lbs 26/30 ct shrimp (peeled & deveined)
foil
canola oil for brushing

Sauce:
4 t sesame oil
4 T soy sauce


Tear 5 pieces of foil into 18 inch strips. Brush each with canola oil.

On each foil piece add-
1 C broccoli florets
1 C carrot matchsticks
6 shrimp
1 T chopped green onion



Mix sauce and pour 1 T over each. Fold foil in half and seal edge by folding in 2-3 times. Fold both ends in 2-3 times to make a sealed pocket.

Cook in 400 degree oven for 12-15 minutes or until shrimp is cooked through. Serve over steamed rice.

Friday night football dinner

Friday night football dinner

I have looked forward to this one all week!

Buffalo chicken sandwiches with blue cheese cole slaw

1 pkg. frozen buffalo chicken tenders

1 16 oz pkg. cole slaw mix

blue cheese mayo-

1/4 C. blue cheese crumbles

1/4 C. mayo

1 T worcestershire sauce

1 T lemon juice

Mix slaw and blue cheese mayo. Cook chicken tenders according to package directions. Serve on hot dog buns topped with blue cheese slaw and potato chips on the side. Makes 8 (adults will want 2)

This is a new favorite around here. Serve with ranch for those who don't like blue cheese.

Posted by Michelle at 7:0

Good deal on chicken

Good deal on chicken

Several of my recipes call for precooked chicken. You can use a deli roasted chicken (usually $5-$6 each) or you can buy these frozen boneless skinless chicken breast. They are on sale right now at Target for $6.19 a bag and there is a $2 off coupon on the Target website that makes them $4.19 for 2.5 lbs of chicken. You can print the coupon twice.

I put them in the crock pot frozen, cover with water and cook for 6 hours. Once cooked you can shred or cube them, bag in 2 cup portions and freeze. One bag will give you 6 cups of cooked cubed chicken. Most recipes call for 2 cups so this should render enough for 3 recipes for only $4.19! That is only $1.39 per recipe.

Cook your chicken ahead and make your cooking hour even easier! I am cooking 2 bags at the same time so I will have 12 cups ready for upcoming recipes.

Slow Cooked Chicken Chili

Slow Cooked Chicken Chili

1 onion
1 1/2 lbs boneless chicken breasts
3- 4oz cans chopped green chilies
15 oz can pinto beans
15 oz can diced tomatos
1 t salt
1/4 t cumin
1/4 oregano

Finely chop onion and add to large zipper bag. Chop chicken into bite size pieces and add to zipper bag.
Add next 6 ingredients to bag and zip. You can just add whole breasts and shred after cooking. I used frozen and it came out just fine. I just shredded them before serving.

Heating directions:
Add contents of bag plus 2 cups of water to slow cooker. Cook on low for 8 hours.
Serve with sour cream, avocado slices, cheese or salsa.

"These look professional"

"These look professional"

"These look professional" is a quote from my 14 year old son last night as I served him Sour Cream Chicken Enchiladas. This a really easy enchilada recipe.

The enchiladas
2 C. cooked cubed or shredded chicken
2 C. Monterrey jack cheese
10 flour tortillas

Add chicken and cheese to tortillas and roll up. I lined my pan with foil. I am so glad I did. I did not have to spend the evening scraping melted cheese.

Sauce
7.75 oz can green salsa
1 1/2 C. sour cream
2 T cream cheese
handful of cilantro
Pour first 3 ingredients into a blender and blend well. Add cilantro and pulse for a course chop. Pour into a zipper bag if making this recipe ahead.

To cook
Cut corner off zipper bag and pipe sauce over enchiladas. Reserve extra sauce for serving at the table.
Bake covered in a 350 degree oven for 35-40 minutes or until hot and bubbly.

I am not sure "professional" is the right word but they sure were good! I have 1 left over for lunch today. :)

Texas Chili Pie

Texas Chili Pie

We love this on game day! I would not really call it a "recipe" but it is a family favorite around here. If we treat ourselves to fun food every now and then, it keeps us from wanting fast food. This cost only $5.50 and was enough for all 5 of us.;)

1 bag fritos corn chips

3 cans chili or leftover chili (I used canned turkey Wolfe brand)

1 C. shredded cheddar cheese

Pour fritos into a 7x11 baking dish. Pour chili over chips.

Bake 400 degrees for 15-20 minutes or until heated through.

Sprinkle with cheese and bake additional 5minutes.

Growing up we always had this in individual size baking dishes which was fun and different.

Chicken Satay

Chicken Satay

Chicken Satay with Coconut Couscous & Peas

1 C. coconut milk

½ C. water

¼ t salt

Pour first 3 ingredients into a saucepan to a boil. Add 1 C. couscous. Cover, remove from heat. Let stand 5 minutes.

1 C. coconut milk (or what is left in the can)

¼ C. brown sugar

1 T soy sauce

1 t cumin

2 t minced garlic

2 lbs. chicken tenders

Mix next 5 ingredients in small bowl. Pour ½ mixture into large zipper bag.

Place chicken tenders in bag with sauce. Zip. Squish around to coat chicken.

Add ½ C. creamy peanut butter to small bowl with marinade. Mix well. This will be the dipping sauce.

Fluff couscous with fork. Add green onions. Store in medium storage container.

To cook chicken: grill on indoor grill for 5 minutes each side. This would be great with sugar snap peas.

Chicken Satay

Chicken Satay

Chicken Satay with Coconut Couscous & Peas

1 C. coconut milk

½ C. water

¼ t salt

Pour first 3 ingredients into a saucepan to a boil. Add 1 C. couscous. Cover, remove from heat. Let stand 5 minutes.

1 C. coconut milk (or what is left in the can)

¼ C. brown sugar

1 T soy sauce

1 t cumin

2 t minced garlic

2 lbs. chicken tenders

Mix next 5 ingredients in small bowl. Pour ½ mixture into large zipper bag.

Place chicken tenders in bag with sauce. Zip. Squish around to coat chicken.

Add ½ C. creamy peanut butter to small bowl with marinade. Mix well. This will be the dipping sauce.

Fluff couscous with fork. Add green onions. Store in medium storage container.

To cook chicken: grill on indoor grill for 5 minutes each side. This would be great with sugar snap peas.

Slow Cooked Baked Potato Soup

Slow Cooked Baked Potato Soup

This hearty soup will warm you up on a cold day!

1/2 C. frozen chopped onion
32 oz. chicken broth
1 C. water
30 oz bag frozen cubed hash browns

Mix first 4 ingredients in a large zipper bag. Zip to seal.

Mix 1 C. milk with 3 T flour in a small container with lid.

Store in refrigerator until ready to cook.
To cook. Place bag ingredients in slow cooker and cook on low for 6-8 hours. Turn slow cooker to High, add milk/flour and mix well. Cover and cook additional 30 minutes or until soup thickens.

Serve with shredded cheese, real bacon bits and green onions.

Kids Favorite Bow Ties

Kids Favorite Bow Ties

Italian Baked Bow Ties

8 oz uncooked bow tie pasta

28 oz can/jar spaghetti sauce

1/2 C. water

1 envelope Italian dressing mix

2 C. shredded mozzarella

Pour a little sauce in the bottom of the baking dish.

Mix Italian dressing seasoning right in the can of sauce. Why dirty another dish if you don't have to? :)

Mix noodles, sauce, water and cheese in baking dish.

Sprinkle with cheese.

Cover with foil (spray the foil with non stick spray so the cheese does not stick).

This needs to sit in the refrigerator at least 8 hours. Bake within 48 hours for best quality.

Bake 400 degree oven for 25-35 minutes or until hot and bubbly.

Serve with bread and green salad.

Shrimp Tart

Shrimp Tart

Cajun spices, shrimp & cheese!

1 lb small cooked shelled shrimp
2 t Cajun seasoning
2 C. shredded Monterrey Jack cheese
2 eggs
2 T butter, melted
2 refrigerated Pie crusts

Mix first 4 ingredients in large container with lid.

Lay pie crusts on baking sheet lined with foil.

Pour shrimp mixture into crust leaving 1 inch of crust to fold over.

Bake in 375 degree oven for 30-35 minutes or until golden brown.

Let sit for 5 minutes before cutting.

We had ours with grilled asparagus.

I tossed the asparagus with olive oil, salt & pepper and grilled on George.



This would be great for brunch!

Coconut Chicken Strips

Coconut Chicken Strips

.....and they are baked not fried!!

These are so easy and just as good as the kind you get in a restaurant but without the extra grease and calories!

1 1/2 lbs chicken tenders (or more depending on how many you are feeding)

1 C. panko bread crumbs

1 C. coconut flakes

1 egg beaten

Mix the panko and coconut in a shallow bowl.

Beat the egg in another shallow bowl

Pour more panko and coconut into a large storage container. This will help absorb any moisture. Do the same on the wax paper between the layers.

Dip each chicken strip in egg then panko/coconut mixture.

Use tongs so your hands stay clean.

Store in container with lid until ready to cook.

Always use wax paper between layers.

Bake in 400 degree oven (I used my new baking rack) for 25 minutes or until golden brown.

Make a sweet dipping sauce of 1 C. orange marmalade and 1/4 C honey. Warm in microwave.

If you do not like coconut, try these anyway. My neighbors do not like coconut but they loved these!!

Slow cooked Asian Beef & Broccoli

Slow cooked Asian Beef & Broccoli

Make ahead slow cooked Asian Beef & Broccoli

3 lbs eye of round steak (or whatever is on sale)
6 T low sodium soy sauce
1/2 C. hoison sauce
6 T ketchup
6 T honey or molasses
2 t Chinese 5 spice powder
4 whole garlic cloves

1 lb fresh broccoli

Mix first 7 ingredients in large zipper bag. Zip bag and squish around with hands to mix well.
Chop broccoli and store in zipper bag.

To cook: Place beef and sauce in slow cooker and cook on low 6-7hours. Add broccoli the last 30 minutes of cook time.

Cook 2 bags of Steamers brown rice to serve with beef & broccoli.

Slow Cooked Shepherd's Pie

Slow Cooked Shepherd's Pie

1 ½ lb lean stew meat

½ C. frozen chopped onion

2 C. frozen peas & carrots

2 T flour

1 can beef broth

½ C. tomato sauce

1 t Worcestershire sauce

Salt & pepper


Mix all ingredients in large zipper bag. Zip to seal and squish around to mix. Can't get much easier then that!

To cook- Pour into slow cooker. Cook on low for 6-8 hours.

Cook 1 bag of Steam n' Mash potatoes in the microwave.

Ladle Shepherd's pie into bowl and top with mashed potatoes and serve. YUM!! Comfort food at its best!

Make and freeze

Make and freeze

I just love a quick throw together meal I can freeze for fast weekend lunches or dinners.

For some reason quesadillas are a family favoite in our house right now. My kids LOVE the black bean and corn quesadillas found on the free trial week menu and I love that they are so fast and easy to make.

Here is a new recipe for shrimp quesadillas. You can make a triple batch (or even more if you are feeling adventurous) and freeze.

1 lb small cooked shrimp (I found frozen for $4.00 lb at Target)
1 T fajita seasoning (you know, the kind in the packet)
2 C. Monterrey jack cheese

10 taco sized flour tortillas

Mix first 3 ingredients. Store in large freezer zipper bag. Freeze along with a package of tortillas until ready to use.

The fajita seasoning really gives these a good flavor.

To cook: Thaw all ingredients. I like to thaw my shrimp mixture in a colander to drain extra liquid.

Scoop mixture evenly onto tortillas
top with second tortilla or fold in half
brush with canola oil or spray with cooking spray
brown in skillet or bake in oven at 400 degrees for 15 minutes or until golden brown.

Creamy Tomato Soup

2- 14 oz cans chicken broth chicken broth

28 oz can crushed tomatoes

Salt & Pepper to taste

1 1/2 t dried basil

1 C. heavy cream

Mix first 4 ingredients in large container with lid. (if making ahead)

To cook:

Heat soup to a boil in saucepan over med/high heat. Stir in heavy cream and simmer 15 minutes. Puree soup in blender if desired or use a hand blender.

Serve with Ham & Swiss Cups.

This is a fun dinner that takes only 15 minutes on a busy weeknight.

Orange Chipotle Shrimp

Orange Chipotle Shrimp

Orange Chipotle Shrimp & Steamed Rice

1/4 C. orange marmalade
1 T chopped chipotle in adobo
1 1/2 lb raw peeled shrimp (tails on ok. I used 41-60 ct shrimp. You can use any size)


You can find chipotle in adobo on the Mexican food isle. Freeze the leftovers in a zipper bag. Be careful, this stuff is SPICY!

Mix first 2 ingredients and store in small container with lid.
Rinse shrimp and store in large zipper bag.

2 T Italian salad dressing
2 bags steamers rice
2 bags steamers broccoli

To cook:
Pour 2 T Italian salad dressing in skillet over medium/high heat. Add shrimp and cook until pink. Add orange chipotle sauce and mix well. Remove from heat.

Pour any extra sauce over the broccoli for extra flavor. The shrimp cooked in just 6 minutes!

Slow Cooked Sweet & Sour Meatballs

1 large green bell pepper

1 20 oz can pineapple chunks

3 T vinegar

1 T soy sauce

½ C. brown sugar

3 T cornstarch

1 lb frozen meatballs

Chop bell pepper into bite size pieces and place in large zipper bag.
Pour pineapple chunks into bag with pepper. (I only had a can of crushed and it still came out great....use what you have)

Mix next 5 ingredients in small bowl and pour over pineapple and pepper.

I use my measuring cup and spoon so there is less to clean up.

To cook:
Pour meatballs into slow cooker. Pour pineapple mixture over meatballs and mix.
Cook on low 4 hours. Serve over rice. Sorry my finger made an appearance in this picture. :)

For a healthier version use Turkey meatballs and fresh or frozen pineapple chunks.

Here are my ingredients-

1/2 lb bacon $1.50
1 head Romaine lettuce $1.99
4 eggs .25
4 chicken breasts $3.00
2 avocados $1.38
ranch dressing .25 (we always have it on hand though)

Total: $8.91

I used a big platter to serve it on. You know the kind you only use for parties?? Something about food that looks good always seems to taste better. LOL!
It was good and I am really excited to know I can feed all 5 of us the Chili's Cobb Salad for only $8.91.

BBQ Chicken

BBQ Chicken

Slow Cooker BBQ Chicken Dinner

5 boneless chicken breasts

1 C. bottled BBQ sauce

2 T brown sugar

1 T Worcestershire sauce

5 mini corn cobs

foil

Mix all ingredients in large zipper bag. Zip and squish around to mix.

Wrap each corn cob in foil. Dab with butter first if desired.

Pour chicken mixture into slow cooker.

Cover with foil and lay corn cobs over foil. Cover and cook on low 6-8 hours.

Serve with canned baked beans if desired. You can also shred the chicken for sandwiches.