I have to preface this by telling you that Joseph's is the best sugar free syrup on the market. Good luck finding it though. I've gotten it at World Market a few times and even ordered it online.
In a blender, combine:
1/2 c old fashioned oatmeal
1/4 c cottage cheese
4 egg whites
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg
Add this to your normal "just-add-water" pancake mix.
It just adds flavor and protein to your pancakes. We love them!
Sunday, March 11, 2007
Friday, March 9, 2007
Taco Stew
This is a pretty good weight watchers recipe. For those of you counting points... 1 cup of soup is 2 1/2 points.
1 can turkey chili
1/2 onion chopped
1 can diced tomatoes
1 can corn
1 can cream of chicken soup
1-2 cans favorite beans
1 cup salsa
1 cup cooked brown rice
1/2 pkg. taco seasoning
Put in pot and cook until heated through.
1 can turkey chili
1/2 onion chopped
1 can diced tomatoes
1 can corn
1 can cream of chicken soup
1-2 cans favorite beans
1 cup salsa
1 cup cooked brown rice
1/2 pkg. taco seasoning
Put in pot and cook until heated through.
Wednesday, March 7, 2007
Lemon Vinegar and Viniagrette
I know this is my first post, and a lame excuse for one at that, but I went to my stake's food storage cooking class and it was all about lemons! Who knew there were so many things. Here's a salad dressing that was SO yummy and EASY! I guess you gotta like lemons though.
Lemon Vinegar
Slice 1-2 lemons (depending on the size of your lemons and the bottle you are using) and let dry on a cookie sheet for 2 to 3 hours.
The lemons will get flexible.
Roll the lemons and put in a glass bottle.
Fill the bottle with white wine vinegar or white vinegar.
Cork and let set for at least two week.
You can pretty much use this vinegar like regular vinegar, only it will add a fresh lemony flavor.
And it looks pretty in the bottle!
Lemon Viniagrette
1/2 cup lemon viniagrette
6 T. sugar
1/2 t. dry mustard
1/2 cup vegetable oil
1/2 T. poppy seeds
2 drops yellow food coloring (if desired)
Mix all ingredients in blender for about a minute. Chill and serve. Keeps about 1 week in the refridgerator. Makes 3/4 cup viniagrette.
Lemon Vinegar
Slice 1-2 lemons (depending on the size of your lemons and the bottle you are using) and let dry on a cookie sheet for 2 to 3 hours.
The lemons will get flexible.
Roll the lemons and put in a glass bottle.
Fill the bottle with white wine vinegar or white vinegar.
Cork and let set for at least two week.
You can pretty much use this vinegar like regular vinegar, only it will add a fresh lemony flavor.
And it looks pretty in the bottle!
Lemon Viniagrette
1/2 cup lemon viniagrette
6 T. sugar
1/2 t. dry mustard
1/2 cup vegetable oil
1/2 T. poppy seeds
2 drops yellow food coloring (if desired)
Mix all ingredients in blender for about a minute. Chill and serve. Keeps about 1 week in the refridgerator. Makes 3/4 cup viniagrette.
Toffee topped rich chocolate cake
1 box chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits
Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.
I tested this one out at home before trying it with guests and let me tell you....it is so beyond delicious. I've only had a couple of pieces and my husband ate the rest! IT IS YUMMY to the max!
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits
Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.
I tested this one out at home before trying it with guests and let me tell you....it is so beyond delicious. I've only had a couple of pieces and my husband ate the rest! IT IS YUMMY to the max!
Sunday, March 4, 2007
Spicy Beef and Broccoli
This is a weight watchers recipe and is SUPER yummy!
Makes 4 servings
2 tbs. white grape juice (substituted for Dry Sherry)
2 tbs. dark soy sauce
1 tbs. fresh ginger
5-6 garlic cloves, minced
1 tsp. dark sesame oil
1/4 tsp. crushed red pepper
1/2 lb. beef tenderloin cut into strips
1 tsp. cornstarch
1 tbs. vegetable oil
4 cups broccoli florets
3 scallions thinly sliced
Prepare marinade in a gallon size ziploc baggie. Combine sherry, soy sauce, ginger, garlic, sesame oil, and red pepper; add the beef. Seal the bag, squeezing out the air, turn to coat the beef. Refrigerate, turning the bag occasionally, about an hour.
Drain the marinade into a measuring cup; add enough water to make 1/3 cup liquid. Add the cornstarch and stir until dissolved.
Heat in a large nonstick skillet or wok with a lid over high heat. Add the vegetable oil and beef; stir-fry until the beef loses its red color, a couple of minutes. With a slotted spoon, transfer to a plate. Reduce the heat slightly and add the broccoli; stir-fry 3 min., then cover and steam 1 min. Return the beef to the skillet and add the marinade; increase the heat to high and stir-fry until the sauce thinckens, 2-3 min. Serve sprinkled with scallions.
Makes 4 servings
2 tbs. white grape juice (substituted for Dry Sherry)
2 tbs. dark soy sauce
1 tbs. fresh ginger
5-6 garlic cloves, minced
1 tsp. dark sesame oil
1/4 tsp. crushed red pepper
1/2 lb. beef tenderloin cut into strips
1 tsp. cornstarch
1 tbs. vegetable oil
4 cups broccoli florets
3 scallions thinly sliced
Prepare marinade in a gallon size ziploc baggie. Combine sherry, soy sauce, ginger, garlic, sesame oil, and red pepper; add the beef. Seal the bag, squeezing out the air, turn to coat the beef. Refrigerate, turning the bag occasionally, about an hour.
Drain the marinade into a measuring cup; add enough water to make 1/3 cup liquid. Add the cornstarch and stir until dissolved.
Heat in a large nonstick skillet or wok with a lid over high heat. Add the vegetable oil and beef; stir-fry until the beef loses its red color, a couple of minutes. With a slotted spoon, transfer to a plate. Reduce the heat slightly and add the broccoli; stir-fry 3 min., then cover and steam 1 min. Return the beef to the skillet and add the marinade; increase the heat to high and stir-fry until the sauce thinckens, 2-3 min. Serve sprinkled with scallions.
Thursday, March 1, 2007
Coconut Cake
INGREDIENTS:
1 white (or yellow works fine) cake mix
1 can Coco Casa or other cream of coconut (I actually use coconut milk since I couldnt find anything else here!)
1 can sweetened condensed milk
Whipped cream (I like to mix it with vanilla pudding but that's optional)
3 1/2 ounces coconut, about 1 1/3 cup
PREPARATION:
Make and bake cake according to package directions, in a greased and floured 9x13 pan. As soon as the cake comes out of the oven poke holes all over the cake. Combine Coco Casa or other cream of coconut and 1 can of sweetened condensed milk; pour over the cake. When cool spread whipped topping over top and sprinkle with coconut. Refrigerate; serve chilled. This is really rich and VERY moist.
1 white (or yellow works fine) cake mix
1 can Coco Casa or other cream of coconut (I actually use coconut milk since I couldnt find anything else here!)
1 can sweetened condensed milk
Whipped cream (I like to mix it with vanilla pudding but that's optional)
3 1/2 ounces coconut, about 1 1/3 cup
PREPARATION:
Make and bake cake according to package directions, in a greased and floured 9x13 pan. As soon as the cake comes out of the oven poke holes all over the cake. Combine Coco Casa or other cream of coconut and 1 can of sweetened condensed milk; pour over the cake. When cool spread whipped topping over top and sprinkle with coconut. Refrigerate; serve chilled. This is really rich and VERY moist.
Monday, February 26, 2007
Easy Chicken Enchiladas
Mix in casserole dish:
2 shredded chicken breasts (or canned chicken)
1 can cream of chicken soup
1/2 can milk
1 can diced green chilies
1/2 cup shredded cheddar cheese
Top with tortilla chips and stir until they are wet. Then top with shredded cheese. Bake at 350 for 30 min or so. YUMMY.
2 shredded chicken breasts (or canned chicken)
1 can cream of chicken soup
1/2 can milk
1 can diced green chilies
1/2 cup shredded cheddar cheese
Top with tortilla chips and stir until they are wet. Then top with shredded cheese. Bake at 350 for 30 min or so. YUMMY.
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