I got this yummy recipe from my sister in law, Gina. So creamy and delicious! Enjoy:)
2 pkgs light cream cheese
3/4 cup Parmesan
1 tsp minced garlic
1 1/2 cups milk
Sauté garlic in a little butter, 1 minute. Melt in cream cheese and Parmesan. Stir in milk. Transfer to a small crockpot, and keep warm. Serve with veggies, mini meatballs, chunks of Italian bread, etc.
Sunday, February 27, 2011
Wednesday, February 23, 2011
Baked potato soup
All I have to say is, YUM!
6 baking potatoes
5 green onions, minced
2 celery stalks, minced
6 tbsp butter
1/2 cup flour
8 cups milk
2 cups shredded cheddar
1/2 lb bacon, cooked and crumbled
Bake potatoes at 425 for 45-60 minutes, until done. Halve the potatoes, and scoop out the pulp. Set aside. Sauté 1/2 green onions and celery in butter, in a soup pot. When tender, stir in flour. Whisk in milk; bring to a simmer, stirring constantly. Stir in 1 1/2 cups cheese until melted. Break up potato pulp and put in pot. Use a potato masher to combine soup and potatoes. Salt and pepper to taste. Serve topped with remaining cheese, green onion and crumbled bacon.
6 baking potatoes
5 green onions, minced
2 celery stalks, minced
6 tbsp butter
1/2 cup flour
8 cups milk
2 cups shredded cheddar
1/2 lb bacon, cooked and crumbled
Bake potatoes at 425 for 45-60 minutes, until done. Halve the potatoes, and scoop out the pulp. Set aside. Sauté 1/2 green onions and celery in butter, in a soup pot. When tender, stir in flour. Whisk in milk; bring to a simmer, stirring constantly. Stir in 1 1/2 cups cheese until melted. Break up potato pulp and put in pot. Use a potato masher to combine soup and potatoes. Salt and pepper to taste. Serve topped with remaining cheese, green onion and crumbled bacon.
Tuesday, February 22, 2011
Feta and spinach dip
I got this recipe from a Weight Watchers site. Don't let that turn you off, however. It's creamy and delicious served with cut up veggies or tortilla chips. It's 2 points plus for 3 tbsp. Feel good about serving it.
1 pkg frozen chopped spinach, thawed and drained
1 cup Light cream cheese
1 cup fat free sour cream
1/2 cup crumbled feta cheese
1/2 cup minced fresh chives
4 tsp Fresh lemon juice
Salt and pepper to taste
Place spinach, cream cheese, sour cream, feta cheese, 1/2 of chives, lemon juice and pepper in a blender; puree. Taste dip and add salt if desired. Spoon dip into a serving bowl and sprinkle with remaining chives. Yields about 3 tablespoons of dip per serving.
1 pkg frozen chopped spinach, thawed and drained
1 cup Light cream cheese
1 cup fat free sour cream
1/2 cup crumbled feta cheese
1/2 cup minced fresh chives
4 tsp Fresh lemon juice
Salt and pepper to taste
Place spinach, cream cheese, sour cream, feta cheese, 1/2 of chives, lemon juice and pepper in a blender; puree. Taste dip and add salt if desired. Spoon dip into a serving bowl and sprinkle with remaining chives. Yields about 3 tablespoons of dip per serving.
Thursday, February 17, 2011
Steak fajitas
I made this recipe up yesterday. I wasn't going to have time to cook dinner, so I needed to throw something in the crockpot. My husband proclaimed it the most authentic Mexican dish I have ever made. If only he knew how simple it was !
4 thinly sliced flank steaks
1 pkg Chi-chi's taco seasoning
16 oz can tomato sauce
1 red pepper thinly sliced
1 onion thinly sliced
Salt and pepper steak. Place in the crockpot. Sprinkle taco seasoning over the top, and pour the tomato sauce in. Place pepper and onion on top. Cook on high, 3-4 hours or low 7-8 hours. Serve on tortillas with whatever fajita fixings you like.
4 thinly sliced flank steaks
1 pkg Chi-chi's taco seasoning
16 oz can tomato sauce
1 red pepper thinly sliced
1 onion thinly sliced
Salt and pepper steak. Place in the crockpot. Sprinkle taco seasoning over the top, and pour the tomato sauce in. Place pepper and onion on top. Cook on high, 3-4 hours or low 7-8 hours. Serve on tortillas with whatever fajita fixings you like.
Thursday, February 10, 2011
Baked Chicken Stuffed with Spinach and Cheese
We went on vacation last week. Our diets consisted of alot of rich foods and desserts, because that's how you're supposed to eat on vacation, right? This week I've been trying to stuff us full of veggies and healthy dinners. I made this dish last night. Every single person in my family of 5 loved it. I hope you enjoy it too. I served it with asparagus and scalloped potatoes.
6 chicken breasts
1 pkg frozen spinach, thawed and drained
1 small onion, diced
3 cloves garlic, minced
4-5 triangles light Swiss laughing cow cheese
1 cup breadcrumbs
1 tsp oregano
3 tbsp butter
Salt and pepper
Preheat oven to 425. Sauté the onion and 2/3 of the garlic in skillet till soft. Don't burn the garlic. Turn the heat off and stir in the spinach and cheese. Salt and pepper to taste. Stir together until the cheese melts. In a bowl, melt butter in microwave. Stir in breadcrumbs and oregano and the rest of the garlic. Take your chicken breasts and split them open down the middle. It should look like an open book. Sprinkle the chicken with salt and pepper. Stuff the spinach mixture into each open pocket. Sprinkle each breast with breadcrumb mix. Bake for 25 minutes or until chicken is cooked through.
6 chicken breasts
1 pkg frozen spinach, thawed and drained
1 small onion, diced
3 cloves garlic, minced
4-5 triangles light Swiss laughing cow cheese
1 cup breadcrumbs
1 tsp oregano
3 tbsp butter
Salt and pepper
Preheat oven to 425. Sauté the onion and 2/3 of the garlic in skillet till soft. Don't burn the garlic. Turn the heat off and stir in the spinach and cheese. Salt and pepper to taste. Stir together until the cheese melts. In a bowl, melt butter in microwave. Stir in breadcrumbs and oregano and the rest of the garlic. Take your chicken breasts and split them open down the middle. It should look like an open book. Sprinkle the chicken with salt and pepper. Stuff the spinach mixture into each open pocket. Sprinkle each breast with breadcrumb mix. Bake for 25 minutes or until chicken is cooked through.
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