Herb Bubble Bread

Ingredients
1/2 cup of grated parmesan cheese
3/4 tsp dried parsley flakes
1/4 tsp dill weed
1/8 tsp each dried thyme, basil, and rosemary
1/4 cup butter, melted
2 tsp minced garlic
1 loaf frozen bread dough, thawed
Directions
1. In a small bowl, combine cheese and seasonings. In another bowl, combine butter and garlic; set aside.
2. Divide dough into 16 pieces. Roll into balls. Coat balls in butter mixture, then diop in cheese mixture. Place in a greased 9 in x 5 in loaf pan.
3. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 for 22-26minutes or until golden brown (cover loosely with foil if top browns too quickly.) Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

from taste of home cooking.

Creamy Potato Soup

Ingredients
1 package (30 ounces) frozen shredded hash brown potatoes
6 cups of water
1/3 cup chopped onion
2 cans (10 3/4 oz each) condensed cream of celery soup, undiluted
4 oz Velveta cubed
1 cup (8oz) sour cream
1/2 tsp salt
1/4 tsp pepper
Directions
1. In a large saucepan, combaine the potatoes, water and onion. Bring to a boil. Reduce heat; stir in soup and cheese. Cook and stir until cheese is melted.
2. Stir in the sour cream, salt, and pepper. Cook and stir until heated through (do not boil.)

From best simple recipes

Spinach Pizza

Ingredients
1 premade pizza crust
1/2 cup Alfredo sauce
2 cups of chopped spinach (the recipe calls for 4 but it was way too much!)
2 medium tomatoes chopped
2 cups of mozzarella cheese
Directions
1. Spread alfredo sauce over the pizza crust within 1 in. of edges. Top with spinach, tomatoes, and cheese. Bake at 450 for 8-15 minutes or until cheese is melted and crust is golden brown.

from best simple recipes

Microwave Chicken Parmesan/Chicken Breast Cacciato

Ingredients
1 (8oz) can tomato sauce
1 tsp Italian Seasoning
1/4 tsp garlic powder
1/2 cup cornflake crumbs
1/4 cup grated Parmesan cheese
1 tsp dried parsley flakes
6 boneless skinless chicken breast halves
1 egg beaten
2/3 cup shredded mozzarella cheese

Directions
1. In a microwave-safe bowl, combine the tomato sauce, italian seasoning and garlic powder. Cover and microwave on high for 2 minutes; stir. Cook at 50% power for 3-5 minutes or until mixture simmers, stirring once; set aside.
2. In a bowl, combine the crumbs, parmesan cheese and parsley. Dip the chicken into egg, then roll in the crumb mixture. Place in a lightly greased shallow 3 qt. microwave safe dish. Cover and microwave on high for 10-12 minutes, rotating a half turn after 5 minutes.
3. Pour tomato mixture over chicken; sprinkle with mozzarella. Cook, uncovered, at 50% power for 3-5 minutes or until meat juices run clear.

from allrecipes.com

Salmon and Garbanzo Bean Soup

Ingredients
1/2 pound bacon, chopped
1 onion, thinly sliced
1 pound salmon fillets, cut into 1 inch cubes
5 cups chicken broth
1 bunch fresh spinach, rinsed and thinly sliced
1 (14 ounce) can garbanzo beans, drained
salt and pepper to taste

Directions
1. Cook bacon in a large pot over medium-high heat until the fat has rendered out and the bacon begins to crisp. Pour out the excess grease, then stir in the onion. Continue cooking and stirring until the onion has turned golden-brown, 5 to 8 minutes more. Add the salmon cubes, and cook gently until they turn opaque on all sides, but are not yet cooked in the center.

2.Increase heat to high, and pour in the chicken broth. Once the soup begins to simmer, reduce heat to medium-low, and cook for 10 minutes. Stir in the spinach and garbanzo beans, return to a simmer, then season to taste with salt and pepper, and serve.

Creamy spinach sausage pasta

Ingredients
3 cups of uncooked large tube pasta
1 lb bulk italian pasta
1 c finely chopped onion
1 can (14 1/2 oz) italian diced tomatoes, undrained
1 pkg (10 oz) frozen creamed spinach, thawed
1 pkg (8 oz) cream cheese, softened
2 cups shredded part-skim mozzarella cheese, divided
Directions
1. Cook pasta according to package directions. Meanwhile, in a dutch oven, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the tomatoes, spinach, cream cheese, pasta, and 1 cup fo mozzarella cheese. Transfer to a greased 11 in x 7 in. baking dish.
2. Cover and bake at 350 for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.

from simple and delicious cooking

Veggie potato soup

Ingredients
6 medium potatoes, cubed
3 cans (14.5 oz each) vegetable broth
1 medium carrot, thinly sliced
1 large leek (white portion only), chopped
1/4 cup butter, cubed
1 garlic clove, minced
1 tsp, dried thyme
3/4 tsp salt
1/4 tsp dried marjoram
1/4 tsp pepper
1/4 cup all purpose flour
1 1/2 cups half and half cream
1 cup frozen peas, thawed

Directions
1. In a 5 qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
2.In a small bowl, combine flour and creamm until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.

makes 11 servings
from simple and delicious cooking

Ham and brie melts

Ingredients
8 slices multigrain bread
1/4 cup apricot preserves
8 oz. sliced deli ham
1 round (8oz) Brie cheese, rind removed and cut into 4 slices
3 tbsp butter softened

Directions
1. Spead 4 slices of bread with half of preserves. Layer with ham and cheese. Spread remaining bread with remaining preserves; place on top. Butter outsides of sandwiches.
2. In a large skillet over medium heat, toast sandwiches for 2-3 mintues on each side or until breas is lightly browned and cheese is melted.

makes 4 sandwiches
from taste of home cooking

Barbecued chicken pizza

Ingredients
2 boneless skinless chicken breast halves (6 oz each)
1/4 tsp salt
1/4 tsp pepper
1 cup barbecue sauce, divided
1 tube (13.8 oz) refrigerated pizza crust
2 tsp olive oil
1 medium red onion, thinly sliced
2 cups (8 oz) shredded gouda cheese
1/4 cup minced fresh cliantro

Directions
1. Coat grill rack with cooking spray before starting the grill.
2. Sprinkle chicken with salt and pepper. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with 1/2 cup of barbecue sauce. Set aside and keep warm.
3. Divide dough in half. On a lightly floured surface, roll each portion into a 12 in. x 10in. rectangle. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 102 minutes or until the bottom is lightly browned.
4. Remove from grill. Cut the chicken into 1/2 in cubes. Spread the grilled side of each pizza with 1/4 cup of barbecue sauce; layer with chicken, onion, cheese, and cilantro. Return to grill. Cover and cook each pizza for 4-5 minutes or until the bottom is lightly browned and cheese is melted.

makes 2 pizzas.
from taste of home cooking

Banana Walnut Oatmeal

Ingredients
1 ripe medium sized banana, mashed
1/2 cup rolled oats
1cup nonfat milk
1 tbsp wheat germ
1 tbsp ground flaxseed
1 tbsp crushed walnut pieces

Directions
1. Combine banana, oats, and milk in a large microwaveable bowel.
2. Microwave on high for 3 minutes, stopping to stir after each minute.
3. After cooking, stir in the wheat germ, flaxseed, and walnuts

makes 2 servings
from oxygen magazine

Zippy Calzones

Ingredients
1 tube refrigerated pizza crust
1 cup shredded part-skim mozzarella cheese
32 slices of pepperoni
3/4 cup of 1% cottage cheese
3/4 cup julienned green, sweet red and/or yellow pepper
1/4 cup finely chopped onion

Directions
1. Unroll pizza crust; roll into a 12 inch square. Cute into four 6 inch squares. Sprinkle 2 tablespoons mozzarella cheese over half of each square to within 1/2 inch of edges. Top with 8 slices of pepperoni and 3 tablespoons of cottage cheese. Combine pepper and onion; place 1/3 cup of mixture on each square; top with 2 tablespoons cottage cheese. Fold dough over filling; press edgew tih a fork to seal.
2. Transfer to a lightly greased baking sheet. Bakte at 400 for 13-18 minutes or until golden brown.
(4 servings)
From taste of home

Chicken Veggie Soup

Here's a yummy and healthy chicken soup.

Ingredients
2 tbsp olive oil
1 lb mushrooms (porcini, shiitake, or portobello) rinsed and chopped
3 stalks of celery, chopped
1 large clove of garlic minced (we added 2 since we like garlic)
1 bunch of green onions, chopped
2/3 brown rice, cooked
4 cups low sodium chicken stock, divided
2 5oz of chicken breasts, cooked and cubed
Sea salt and pepper to taste
4 tbsp plan low fat yogurt as garnish (we left it out and it was still yummy!)

Directions
1. In a nonstick skillet, heat oil over medium high heat. Add mushrooms, garlic, celery and onions and saute for 4 minutes. Remove from heat and set aside.
2. Place 2/3 of cooked vegetable mixture and cooked rice in a food processor. Add 2 cups of broth and process until smooth.
3. Combine blended rice and vegetable mixture with remaining broth into a Dutch oven or soup pot. Transfer remaining cooked vegetable mixture from skillet to pot.
4. Add chicken cubers to pot and mix gently. Add salt and pepper to taste. Heat through. Serve hot with a dollop of yogurt for garnish.
(by Tosca Reno)

Yummy Punmpkin Bread

This bread is amazingly easy and yummy!
(makes 2 loaves)
Ingredients

16 oz of canned pumpkin
3 1/2 cups flour
2tsp baking soda
3 cups of sugar
4 eggs beaten
1 cup vegetable oil
1 1/2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
1/2 tsp allspice
2/3 cup of water

1. preheat oven to 350 f.
2.In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar.
3. Add eggs, water, oil and pumpkin.
4. Stir until blended.
5. Pour into two lightly greased and floured 9x5 loaf pans.
6. Bake approximately 1 hour at 350 f. Test for doneness.
7. Remove from the oven and cool slightly (10 minutes.)
8. Then take out of pans to cool on a rack.

Carrot Cake Cookies

I made these for my sister's cookie party and LOVE THEM!



Carrot Cake Cookies
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1/2 pound (2 sticks) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 cups old-fashioned rolled oats
• 1 1/2 cups finely grated carrots, (about 3 large carrots)
• • 1 cup raisins

Directions

1. Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.

3. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

Cream Cheese Frosting


• 8 ounces cream cheese, room temperature
• 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
• 1 cup confectioners' sugar
• 1 teaspoon pure vanilla extract


Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

Oatmeal Protein Smoothie

This is a yummy shake which is easy to make in a pinch.
Ingredients

• 1/4 cup dry uncooked oatmeal
• 1 Tbsp natural nut butter- peanut, soy, cashew, almond or nut butter of your choice
• 1 scoop protein powder, vanillia is best
• 1 Tbsp honey
• 1 Tbsp flax seed
• 1 cup milk- skim, almond, goat, soy, rice, or milk of your choice
• 1/2 tsp cinnamon
• Ice

Method

Puree all ingredient, adding ice to adjust consistency of smoothie.

Can also add 4 Tbsp raw unsalted sunflower seeds added.

(From the Clean Eating Cookbook.)

Flour's Famous Banana Bread

This banana bread recipe is to die for enjoy!
Ingredients
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sugar, plus 2 tablespoons sugar
2 eggs
1/2 cup vegetable oil
3 1/2 bananas, very ripe, mashed
2 tablespoons low-fat sour cream
1 teaspoon vanilla
2/3 cup walnuts, toasted and chopped (I normally leave this out)
Preheat oven to 350°F. Sift together first four ingredients. Beat sugar and eggs with a whisk until light and fluffy. Drizzle in oil. Add bananas, sour cream, and vanilla. Fold in flour mixture and nuts. Pour batter into a buttered 9" x 4" loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Makes 12 servings. Lower-fat version: Reduce oil to 1/4 cup, add 1/4 cup unsweetened applesauce (260 calories, 9 grams of fat).

Honey Glazed Garlic Chicken

This recipe is awesome, easy, and quick! It's great for a night that needs a dinner real quick!

Ingredients

2 5oz raw chicken breasts

1 tbs honey

1 tbs balsamic vinegar

1 chopped shallot (or I used 1 c minced onion)

2 minced garlic cloves

1/2 tsp dried basil

1/4 tsp peper

Directions

Preheat oven to 375 degrees. Place chicken in a foil-lined baking pan. In a liquid measuring cup add honey, vinegar, shallot (minced onions), garlic, basil and peper. Pour mixture over the chicken. Bake for 30 to 35 minutes.

Cookie-rific ice cream freeze

Ingredients:
5 ounces light vanilla soymilk
1/4 c fat free vanilla ice cream
1/2 pack of 100 calorie packs of oreo or grasshopper thin crips
1 tsp Coffee mate Fat Free French Vanilla powdered creamer, disolved in 1 ouce warm water
2 no-calorie sweetner packets
5-8 ice cubes
Optional: Fat Free Reddi Whip

Directions:
Place all ingredients in blender. Blend on high for 45 to 60 seconds. Pour and Enjoy.

Makes one serving and only 160 calories!

snazzy strawberry scones

Ingredients
3/4 c regular oats (not instant)
1/3 c Bisquick Heart Smart baking mix
3/4 c of strawberries (can use blueberries, peaches, or any other fruit desired)
1/3 c light vanilla soymilk
1 tbs brown sugar (not packed)
2 tsp butter
1/2 tsp baking powder

Directions

Preheat oven at 400 degrees.

Combine dry ingredients with butter and mix well. Add milk and stir. Then fold berries into the batter.

On a baking pan sprayed with nonstick spray, divide batter into 4 mounds (leave room in between them cause they'll expand.)

Bake for 10 minutes.
Makes 4 servings.
Best part it's only 120 calories per scone!

Amish Friendship Bread

This recipe was given to me by a friend at work. We love cinnamon in our house, so this recipe is a perfect fit for us. Do not use a metal bowl or utensils. These starters also freeze very well. They day you pull one out of the freezer, that is day one and start again from there.

Amish Friendship Bread

1 cup Vegetable Oil

1 cup Sugar

2 cups Flour

3 Eggs

1 large Vanilla Pudding Mix — Instant

1 teaspoon Cinnamon

1/2 teaspoon Salt

1/2 teaspoon Baking Soda

1/4 teaspoon Baking Powder

1/2 cup Milk

Day 1- Receive starter from a friend (usually in a gallon ziploc bag)
Day 2- Mix bag while closed with hands (open bag slightly to let air out, close again)
Day 3- Mix bag while closed with hands (open bag slightly to let air out, close again)
Day 4- Mix bag while closed with hands (open bag slightly to let air out, close again)
Day 5- Add 1 cup sugar, 1 cup flour, 1 cup milk to existing bag
Day 6- Mix bag while closed with hands (open bag slightly to let air out, close again)
Day 7- Mix bag while closed with hands (open bag slightly to let air out, close again)
Day 8- Mix bag while closed with hands (open bag slightly to let air out, close again)
Day 9- Mix bag while closed with hands (open bag slightly to let air out, close again)
Day 10- Add 1 cup sugar, 1 cup flour, 1 cup milk
Put 1 cup of starter in each of three containers (gallon ziploc bags).
Give 2 away to friends and keep one. This will begin their Day 1.

For Amish Friendship Bread
You will have about 1 cup of batter left besides the 1 cup you have saved for yourself. To the remaining batter add vegetable oil, sugar, flour, bakingpowder, baking soda, eggs, milk, vanilla pudding mix, cinnamon, and salt. Beat until well blended. Add one cup raisins, chocolate chips or nuts, if desired.Grease 2 loaf pans well, and sprinkle with cinnamon sugar, coating bottom well.Turn batter into pans, and sprinkle remaining cinnamon sugar onto tops ofloaves. Bake at 325 F degrees for one hour. Also works well in a bundt pan or a 9X13 cake pan.