corndog muffins (hungry-girl.com)

from Hungry Girl

2/3 c. all purpose flour
1/2 c. yellow cornmeal
2 1/2 T. Splenda (granulated)
2 1/2 T. granulated sugar
1 1/2 t. baking powder
1/4 t. salt
1 c. canned cream-style corn
1/2 c. fat-free liquid egg substitute
1/2 c. fat free sour cream

Oven to 375. Combine flour, cornmeal, splenda, sugar, baking powder, and salt in lg. bowl. mix well and set aside. in sep. small bowl, mix corn, egg subs, and sour cream. stir thoroughly. add contents of the small bowl to large bowl and stir until mixed completely.

cut 2 franks in half, leaving you with 4 cocktail-sized franks. cut each of the halvves into 6 pieces, so you'll have 24 'coins.' set aside (these will top the muffins).

chop remaining franks into very small pieces, add those to the large bowl, and stir until they are integrated into batter.

line 8 cups of 12-cup muffin pan with baking cups / spray with nonstick spray. evenly distribute batter among the 8 cups. top ea muffin w/ 3 of the frank 'coins.'

bake 15-20 min, until toothpick inserted into center comes out clean. allow to cool and then enjoy!

cheesy beefy supreme wrap (hungry-girl.com)

from Hungry-Girl

1/2 c. frozen ground-beef style soy crumbles (we used lean ground beef, browned and drained)
1/2 wedge The Laughing Cow Light Original Swiss Cheese
1/2 t. dry taco seasoning mix
1 t. taco sauce
1 burrito-sized flour tortilla (she suggests about 110 calories per tortilla)
1/3 c. shredded cheddar cheese (she suggests fat-free)
1 T. sour cream (she suggests fat-free)

Place soy crumbles/browned ground beef, cheese wedge half, and taco seasoning in a micro-safe bowl, breaking cheese into pieces as you add it. micro 1 min. add taco sauce, mix well. set aside.

lay tortilla flat on micro-safe plate, and warm it in micro for about 10 sec. place soy/meat mixture in center of tortilla and top w/ shredded cheese.

return plate to micro, tortilla unfolded, and cook about 40 sec until cheese begins to melt. top cheese w/ sour cream. wrap tortilla up and place seam side down, continue heating 30 sec. (1 serving)

Bluberry Oat Muffins

delicious weekend breakfast!

2/3 c. milk
1/3 c. packed brown sugar
2 T. veg. oil
1 egg
2 c. bisquick
1/2 c. quick oats
1 c. fresh or frozen blueberries

1. oven to 400. Grease bottoms only of 12 muffin cups, or line with paper cups.
2. Mix milk, brown sugar, oil, and egg in large bown. Stir in bisquick and oats until just moistened. Divid batter evenly among baking cups.
3. Bake 18-20 min until cooked through and golden brown.
Remove immediately from pan to cool.

Cupcakes-Weight Watchers Style

These are delicious, you forget they are a healthier option hehe!

cooking spray, or paper cups
1 pkg. devil's food or white cake mix
1 1/4 c. water
1 1/4 c unsweetened applesauce
3/4 c. egg substitute (fat free okay)
8 oz. cream cheese, softened
3 T. Orange Juice
3/4 c. skim milk
1 pkg instant vanilla pudding (can be sugar free)

1. oven to 350. Coat muffin cups with cooking spray or line with paper cups
2. Prepare cake mix, using applesauce and egg sub. instead of oil and whole eggs. Pour batter into muffin cups.
3. Meanwhile, beat cream cheese with elec. mixer on low until smooth. Gradually add OJ while continuing to beat.
4. Beat togeter milk and pudding in a separate bowl for 2 min. Add food coloring if desired. Fold cream cheese mixture into the pudding mix.
5. After cupcakes have cooled, spread frosting on each one. decorate as desired. Store any left over cupcakes in the refrigerator.

shake 'em up chicken nuggets

a kid-friendly fave...

1 3/4 c. herb seasoned stuffing mix (for some reason, we always use pork...?)
1/4 c. grated parm. cheese
3T. butter
1/4 c. buttermilk (I just use milk)
1/4 t. black pepper
2 boneless/skinless chicken breasts

1. oven to 450. Crush stuffing in food processor or zip-lock like bag. Add parm. cheese and shake. Melt butter. Combine butter, milk, and pepper in a bowl.
2. Cut chicken into 16-20 chunks. Dip chicken into milk mixture, several at a time. Place them into the bag with stuffing and cheese and shake until well coated. Place coated nuggets on ungreased baking sheet.
3. Bake 6 min and then turn over and bake another 6 min., until cooked through and golden brown.

yummy yumm!

beef penne pasta

a long standing fave

(we 1/2 this recipe--unless, of course, we're sharing!)

1 lb prepared penne pasta
8 oz lean ground beef (we use 1/2 pound)
1 small onion, chopped
2c. water
2 x 6oz can italian tomato paste
1/3 c. red wine or water
1T. beef bouillon
2c. shredded monterey jack cheese

directions:
1. Preheat oven to 350.
2. Prepare pasta. Meanwhile, brown beef and onion in large saucepan. Drain. return to pan.
3. Add water/wine, tomato paste, and bouillon. Stir occasionally over med heat for about 10-15 min.
4. In 9x13 pan (or 8x8 if halving), layer: 1/3 pasta, 1/3 sauce, 1/3 cheese and repeat until done.
5. Bake 20-25 min until heated through and cheese is melty.

Serve with a salad for a complete meal!

welcome, take a seat, enjoy a slice!

i decided to start this blog (yea i know, i'm horrible at blogging) as a place to store some our favorite food slices.....so yes, enjoy these recipes, and maybe they'll become some favorites of yours!

if looking for recipes with certain ingredients...look for the labels on the left!