Antipasto Kebabs

Antipasto Kebabs

These are a great little starter or snack for a party or little mixer.  I am making this for my mom's 60th birthday.

Ingredients:

• 9 oz package of Three Cheese Tortellini (I used Buitoni cooked to package directions)
• 1 can Medium or Large pitted Black Olives
• 1 5.75 oz jar Green Olives
• 2 12 oz containers of marinated mozzarella balls (usually found near the speciality cheeses)
• 30 slices of Salami, cut in half
• 60 pieces of pepperoni
• 1 cup Balsamic Vinaigrette Salad Dressing or Italian Dressing
• 60 Skewers (How ever many you want to make. I had to cut mine in half)

Directions:

Place the cooked tortellini in a bowl or large gallon freeze bag. Pour the salad dressing over the top and marinade in the fridge for a few hours.  Drain the pasta.  Place one of each item onto the skewer using the pointy side. Can be made a few hours in advance.

MISSISSIPPI SIN DIP

 

MISSISSIPPI SIN DIP... This is so good, I hate to know the calorie count!

• 16oz sour cream
• 8oz cream cheese (softened)
• 2 cups cheddar cheese, shredded
• 1/2 cup chopped ham or bacon (add a twist, try maple bacon)
• 1 green onion chopped
• 1/4 tsp hot sauce
• 1 tsp Worcestshire sauce
• salt
• pepper
• French loaf bread

Directions:
Mix ingredients, hollow out the loaf creating a "boat," pour mixture in loaf, wrap in foil, bake at 350 for 1 hour.  Serve with the bread and crackers!

Homemade Mexican Rice

Homemade Mexican Rice

OMG! This rice is so good!  I already have the Salsa, Burritos and Mexican Soup.  Why not Rice too?  It is a little work, but well worth it!

Ingredients

• 2 large tomatoes, cored and roughly chopped
• 2 large shallots, peeled and roughly chopped
• 2 cups long grain rice (such as basmati), rinsed and drained
• ¼ cup olive oil
• 6 cloves garlic, minced
• 2-3 large jalapeño peppers, washed and minced
• 2¼ cups chicken or vegetable stock
• 2 tablespoons tomato paste
• 1 teaspoon kosher salt
• cilantro, for garnish

    Directions

1. Preheat your oven to 325 degrees F.
2. Core and quarter your tomatoes, roughly chop your shallots, and add them to your food processor.
3. Process your tomatoes and shallots until pureed and smooth, about 30 seconds. Set aside.
4. In a large, heavy bottomed pot, add your ¼ cup of olive oil and heat over medium-high heat.
5. Rinse your rice in a mesh sieve with cold water until the water runs clear, then shake out as much excess water as possible.
6. Add the rice to the pot and cook, stirring often, until the rice is golden and lightly toasted.
7. Add in the minced garlic and jalapeño peppers, and stir for 5 minutes or so, until fragrant.
8. Add in the pureed tomatoes and shallots, stock, tomato paste, and salt.
9. Stir to combine and bring to a boil.
10. When the mixture is boiling, stir to be sure nothing is burning to the bottom, then cover and place in the 325 degree F oven for 15 minutes.
11. Remove the rice from the oven, stir, and return to the oven for another 15-20 minutes, until cooked and tender.
12. Taste, adjust seasonings as needed, and serve with some fresh cilantro and lime wedges.

Outback Steakhouse Alice Springs Chicken

Outback Steakhouse Alice Springs Chicken --

Easy and DELICIOUS!

• 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
• Lowry's Seasoning Salt
• 6 bacon slices
• 1/4 cup regular mustard
• 1/3 cup honey
• 2 Tbsp. Mayonnaise
• 2 teaspoons dried onion flakes
• 1 cup sliced fresh mushroom 
• 2 cup shredded Colby/Jack cheese

Directions:
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
 Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you made.

Scalloped Potatoes and Ham

Scalloped Potatoes and Ham Crockpot Freezer Meal

I have had so many repins from pinterest, that I have to blog about this great and easy meal.

• 12 new potatoes and cut into ¼ inch round slices
• 2 cans of cream of your choice—I used potato
• 2 cans of water
• 2 ham steaks, cubed-- You can try turkey
• 8 oz cheddar cheese
• 4-6 cups of broccoli salt and pepper
• 1 can of corn or green beans (optional)

Directions: Divide everything evenly into two containers (freezer bags) and freeze until you are ready to eat.
Cook on low for 8 hours frozen. 4 hours if you make it fresh. 
This is good for two adults and maybe a small child.  Cook all of it to feed more!  I like to make a double batch from the beginning! This is great to keep in the freeze and take if someone is sick, just had a baby, funeral (then they don't have to make it right away), or just needs a pick me up!  Take them a bag or two, why not?

Mexican Chicken (tortilla) Soup (106 Calories per cup)

Mexican Chicken Soup!!! 

I love chicken tortilla soup from a Mexican restaurant, Pappasitos, in Houston, TX. They will not tell you any calories! I know the soup can be high in calories, so I made a low calorie and low fat version by taking out cheese and tortillas. I have included how to add tortilla and cheese (this is a little thicker soup, the low calorie will be thin like chicken noodle soup). My favorite topper is cilantro and 1/4 of a lime with each cup! I think the lime juice really makes it!  This can be great to serve at a party! People can get creative with the toppings!

Minutes to Prepare: 25

Minutes to Cook: 35

Number of Servings: 12

Ingredients

16 oz Chicken breast, poached and shredded
64 oz (8 cups) or so HEB Central Market Organics Free Range Chicken Broth Low Sodium
1 cup diced Celery
1/2 Vidalia onion chopped
2 cloves of Garlic or one teaspoon of garlic powder
.5 tbsp Salt, 
1 tbsp Pepper, black,
2 tbsp Corn Oil, 2 tbsp
1 can (3.5 cups) Del Monte Diced Tomatoes, No Salt Added,
10 oz can of Rotel
1 can (12 oz) Yellow Sweet Corn, drained
1 tbsp McCormick ground cumin,

Optional (will change nutrition value)
1 cup of carrots, or other veggies 
10 tortillas
1 cup of milk
Cheese (shredded Monterrey or Mexican blend)
tortilla chips
avocado
sour cream
cilantro
limes
Need spice, add a jalapeno!

Tips

This can be frozen also! Please adjust the salt and pepper to your liking!  If you can't find Rotel (it will be with the canned tomatoes, should by down the pasta isle) the use an extra can of dice tomatoes.  Saute some jalapenos in the vegetables.  I don't think this is spicy, but some people think pepper is spicy.  Just omit the Rotel and add an extra can of diced tomatoes!  The chicken broth in this recipe has 10 calories, and 70g of sodium per cup.  I have even used 80 oz of broth (it will give you one extra cup, once it all cooks down) with the same ingredients.  I really love the broth in this!

Directions

• Saute onions, celery, garlic, salt and pepper in corn oil until tender.
• Add chicken broth and bring to boil.
• Add tomatoes, Rotel, cumin (can use one pack of taco seasoning), and chicken.
• Cook for 15-20 min and it is ready to eat! Top with line, cilantro, cheese, avocado, chips, or sour cream!
• The rest is optional for chicken tortilla soup, calories will be about 380/cup.  If you want tortilla soup then cut Tortillas into small pieces and add to broth mixture.
  Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
• If you want cheese then reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
• Take off of the heat for a few minutes and add one cup of milk
• If thicker soup is desired, add more diced tortillas and let incorporate into soup
• Garnish with shredded cheese, broken tortilla chips, 1/4 of a lime and cilantro, or what ever your heart desires! 
• Optional
  You can also use grilled chicken fajita meat or rotisserie chicken!
  Serving Size: makes 12- 1 cup servings
• Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 105.9
  • Total Fat: 3.0 g
  • Cholesterol: 23.3 mg
  • Sodium: 521.8 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 2.2 g
  • Protein: 9.9 g

Potatoes Deluxe Casserole

Potatoes Deluxe Casserole

This was one of my childhoods favorite side dishes.  My mom would bring it to all holiday events by request!

Ingredients:
2 LBS Frozen Hash-browns, thawed 30 minutes
1 Cup diced onions
1 Can cream of chicken soup
1 LB sour cream (or Greek yogurt)
1 stick of butter
2 Cups (8oz) Sharp Cheddar
1 Cup of smashed potato chips or corn flakes
Salt and pepper to taste

Directions:
Preheat oven to 375 degrees.  Mix all ingredients together well EXCEPT the potato or corn flakes.  Spray or butter a 9 x 13 baking dish.  All the mixed ingredients to the pan.  Add the potato or corn flakes on top.  Cover and bake for 45 minutes.  Uncover and cook for an additional 15 minutes
You can always add a dab of sour cream, bacon, or green onions on top!  I have made this is cupcake pans and it turned out great!