Shelf Life?

What a great resource!

StillTasty.com

This site has comprehensive information about how long you can keep thousands of foods and beverages. Now, that's good info to have if you ask me :)

Baked Flautas

Adapted from: Hungry Girl

Mexican Crock Pot Chicken (or any chicken & salsa mixture)
Shredded cheese
Flour tortillas (soft taco size)

Preheat oven to 375 degrees. Prepare a baking sheet by spraying with nonstick spray, and set it aside.

Take one tortilla, spray both sides lightly with nonstick spray, and lay it flat on a clean dry surface. Spoon about 2 heaping tbsp. of filling onto the tortilla. Spread it evenly across the entire surface, sprinkle with cheese and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.

Bake for 14 - 16 minutes, until crispy. Allow flautas to cool for 5 minutes. If you like, dunk in enchilada sauce, salsa, sour cream or our favorite...guacamole!

Dessert Tacos

Flour tortilla
Mini marshmallows
Chocolate and/or white chocolate chips

Lay tortilla flat on a microwavable plate. Place chocolate chips/and or white chocolate chips in the center of the tortilla. Add marshmallows and microwave for 30 seconds. Fold into taco shape and enjoy!

You can even add some graham crackers to help cure a s'mores craving :)

Chicken Parmesan

Breaded chicken breast
Spaghetti
Marinara sauce
Mozzarella cheese, shredded
Parmesan cheese (if desired)

Cook chicken breast and spaghetti based on package instructions. Once the chicken is cooked, top it with marinara and mozzerella and place back in the oven until the cheese melts. Place spaghetti in a bowl and top with warm marinara. Place chicken on top of the spaghetti and top with Parmesan cheese if desired.

Chicken, Bacon, Avocado Sandwich

1 hamburger bun
Mayonnaise or ranch dressing
1 chicken breast, cooked
1 slice of swiss cheese
3 slices of bacon (we use turkey bacon)
1/4 avocado, sliced

Spread both side of the bun with mayo or ranch. On the bottom of the bun place cooked chicken, cheese, bacon and avocado followed by the top of the bun. Enjoy!

We use whole wheat buns and have used both grilled and breaded chicken. We usually use non-fat swiss and light ranch. These are delicious and easy!

Non-Fat Raspberry Frozen Yogurt

6oz fresh raspberries

2 cups non-fat yogurt
1 TBS vanilla extract
1/3 cup of Splenda

Combine all ingredients in a blender and blend until smooth. Pour mixture through a strainer to remove seeds and place in an ice cream maker. Freeze according to manufacturer's directions (ours was 20 minutes in the mixer and 2+ hours in the freezer).

This a tart yogurt, not a sweet yogurt, but it is very yummy!

Vanilla Cookies

Adapted from: Allrecipes.com

Diabetes is very prevalent in both of our families, so I am always cautious of the amount of sugar my boys have. I have been looking for a low sugar treat for them, and while browsing the cookie aisle at the grocery store, I had the idea to try and make my own vanilla wafers. I found a recipe and then adapted it to contain much less sugar and whole wheat flour. The result is a good little cookie that the boys seem to enjoy. And, if I'm being honest, I have had a few too many of these little yummies myself!

1/2 cup butter (no substitutes), softened
1/2 cup sugar (I used slightly less than 1/2 cup)
1 egg
2 tablespoons vanilla extract
1 1/3 cups whole wheat flour
3/4 teaspoon baking powder
1/4 teaspoon salt

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well. Drop by teaspoonfuls onto parchment lined baking sheets. Bake at 350 degrees F for 12-15 minutes or until edges are golden brown.

These cookies don't really spread much so you can place them pretty close together and if you want them flat, you will need to press them down before you put them in the oven.

Southwestern Egg Rolls

From: Hungry Girl
This is an awesome, healthy swap of the Southwestern Egg Rolls from Chili's.

3 La Tortilla Factory Smart & Delicious Low-Carb/Low-Fat Tortillas, Original (not Large - I find these near the deli in my grocery store)
1 oz. cooked skinless chicken breast; shredded
2 tbsp. canned black beans
2 tbsp. canned corn; drained
1 oz. Fat Free Jalapeno Jack cheese; shredded
1 tbsp. diced red chili pepper
3/4 cup frozen chopped spinach; thawed & thoroughly drained
Avocado Ranch Sauce

Preheat oven to 400. Combine chicken, beans, corn, cheese, chili pepper and spinach in a small microwave-safe bowl. Heat for 30 seconds in the microwave. Warm tortillas in the microwave for 15 seconds. On a clean, flat surface, lay out tortillas side by side. Put 1/3 of the chicken-spinach mixture in the center of each of tortilla. To assemble each of the rolls, fold the left and right sides in (so none of the filling escapes during the cooking process), and then roll up from the bottom of the tortilla until you reach the top (so they resemble eggrolls). Place all 3 rolls (seams down) on a baking pan sprayed with nonstick cooking spray. Bake for 12 minutes, flipping rolls over about halfway through cooking.

While the eggrolls are in the oven, prepare the avocado ranch sauce. Once the eggrolls are done baking, allow them to cool for a few minutes. Then cut each in half diagonally, arrange them beautifully on a plate, and serve with the dipping sauce.

MAKES 2 SERVINGS
WW points per serving (includes sauce) = 3

I have used a jalapeno in place of the red chili pepper with great success.

Avocado Ranch Sauce

From: Hungry Girl

1 tbsp. avocado
2 tbsp. fat-free sour cream
1/2 tsp. dry ranch dip mix
1 tbsp. diced tomato
dash pepper (or more, to taste)

Combine the sour cream, avocado, and Hidden Valley Dips Mix in a small bowl -- stir until smooth and blended. Season to taste with pepper. Top your dipping sauce with the tomatoes just before you serve!

Shown pictured with the Southwestern Egg Rolls...yummy!!!

Chipotle Restaurant Rice

Tastes just like the rice at Chipotle...so yummy!

1 teaspoon vegetable oil or butter

2/3 cup white basmati rice

1 lime (juice)

1-2 cups water

1/2 teaspoon salt

2 teaspoons fresh cilantro

1. In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.

2. Add rice and lime juice, stir for 1 minute.

3. Add water and salt, bring to a full rolling boil. **The original recipe calls for 1 cup of water, but I have read reviews that people use 2 and it works well. I used 1 1/2 and I kind of think it could have gone either way. If you like your rice dryer, go with less water; more sticky, go with more.**

4. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.

5. Add in the cilantro and fluff rice with a fork.

SERVES 4

Almond Bars

From: Jennifer Corum

3 c. Bisquick mix
2 c. white sugar
3/4 c. butter, softened
2 eggs, slightly beaten
2 T. almond extract
1 t. vanilla extract
1/2 c. almond slivers

Combine Bisquick mix and sugar and then cut in margarine until mixture is crumbly. Add in beaten eggs and extracts; mix until combined. Press mixture into a jell roll pan or 9 x 13 inch pan. Sprinkle almond slivers on top. Bake at 350 degrees for about 20 to 30 minutes, until lightly golden and a toothpick or knife come out clear in the center. Cut into squares before they cool completely.

The boys LOVE these...so, I tried to health-ify the recipe by cutting more than 1/2 of the sugar, adding 1 cup of applesauce, 2 cups of oatmeal, doubling the extracts and leaving off the almonds. The result was good, more like a crumbly cake than a bar, but tasty :)

Swiss Mocha Cheesecake

8 oz. cream cheese, softened
1/3 cup sugar
1 cup sour cream
2 Tbs General Foods International Coffee Swiss Mocha powder
1 Tbs milk
1 graham cracker or chocolate crust

Beat cream cheese and sugar, add sour cream, coffee, and milk. Pour into pie crust and chill well.

This is the easiest cheesecake ever! I made it a lot in college and even non-coffee fans liked it. I always use the chocolate crust and even add some mini chocolate chips every now and then :)

Pizza Roll Ups

From: Lauren Villa

Crescent rolls
Mozzarella cheese, shredded
Favorite pizza toppings
Marinara or pizza sauce

Roll up into crescent rolls—pepperoni, cheese, vegetables...whatever you like on pizza. Bake at 350 in oven until brown. Serve with a side of marinara sauce.

Easy Chicken Dinner

This is a very simple recipe that we have made many times. The basic ingredients are the same, but you can add a lot of variety by changing the marinade, spices or veggies you add to the mix. There are 2 ways to cook it, on the grill or in the oven. Clean up is easy and this delicious, filling dish is always a winner.

Chicken breasts, thawed (marinated if desired)
Potatoes, any variety, cubed
1/2 a large onion per chicken breast, cut into large chunks
Assorted veggies (carrots, bell pepper and celery all work well)
Marinade, salt and pepper or any other spices you desire

Non-stick aluminum foil (for gill only)
Oven bag (large size) & 2 tbs flour (for oven only)


Grill Directions:
To make individual serving packets on the grill, use non-stick aluminum foil. Cut off a descent piece of foil (make a square or larger) for each piece of chicken. In the center of the foil place potatoes, onion and veggies. Add the thawed chicken breast to the top and season as desired. If using marinade, pour a little of the marinade juice on the potatoes and veggies. Fold up foil to create a taco shaped packet folding the foil over where it meets to create a seam.

Cook on a barbecue for 25 minutes or until chicken in no longer pink inside. Remove from grill and place on a cookie sheet. Open each packet to vent and cool for a few minutes. Dump contents onto a plate and enjoy.

Make sure you allow for enough cooling. More than once we had plates pop and shatter due to the heat.

Oven Directions:
Preheat oven to 350 degrees. In an oven bag (large size) shake 2 tbs of flour. Place the bag in 13x9x2-inch baking pan. Create a layer of potatoes, onion and veggies inside the bag on the bottom of the pan. If using a marinade, pour a little of the juice over the potatoes and veggies. On top of the potato and veggies layer, add chicken and spices as desired. Close the bad with a nylon tie and cut six 1/2-inch slits in the top of the bag for ventilation. Bake 55-60 minutes.

Peanut Butter Cup Cookies

From: Jennifer Corum

1 1/2 c. flour
1 t. baking soda
1/2 t. salt
1/2 c. butter
1/2 c. peanut butter
1/2 c sugar
1/2 c. brown sugar
1 egg
1 t. vanilla
24+ coin sized peanut butter cup candies

Preheat oven to Bake at 350 degrees. Combine flour, baking soda and salt and set aside. Cream butter and peanut butter with both sugars until light and fluffy. Add egg and vanilla and blend well. Add in flour mixture to creamed mixture slowly. Place dough in rounded teaspoons (I use a small scoop) in lightly greased miniature muffin pans.

Bake for 10-12 minutes, until puffed and light brown (do not over bake!). Remove from oven and press a candy cup into each cookie and press in firmly. Allow to cool and chocolate to set (usually in refrigerator).

These are sinfully delicious...SERIOUSLY!!

Red Velvet Cupcakes

From: Cupcakes! From the Cake Mix Doctor

24 gold or silver foil liners for cupcake pans (2 1/2 inch size)

1 package (18.25 oz) German chocolate cake mix with pudding
1 cup sour cream
1/2 cup water
1/4 cup vegetable oil
3 large eggs
1 bottle (1 oz) red food coloring
1 tsp pure vanilla extract

Cream cheese frosting
Red sugar sprinkles
Meringue Ribbons, Bows & More (if desired)

Place a rack in the center of the oven and preheat to 350 degrees. Line 24 cupcake cups with foil liners and set aside.

Place all ingredients in a large mixing bowl and mix until well combined (making sure to stop and scrape the sides as you go). Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling them three quarters of the way full.

Place pan in oven and bake until cupcakes spring back when lightly pressed with your finger (about 16 to 20 minutes). Set pans on a wire rack to cool for 5 minutes, then carefully remove the cupcakes from the pan and place cupcakes on a wire rack to cool at least 15 minutes before frosting.

Prepare frosting. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out. Place sprinkles on a plate or in a shallow bowl. Roll each cupcake in sprinkles until fully covered.

If you are making these for a special occasion, add some meringue shapes to the top for a stunning presentation.

I made these for a friend's bridal shower and they were to die for! I added some meringue hearts and some bows and they were as adorable as they were tasty.

Cream Cheese Frosting

From: Cupcakes! From the Cake Mix Doctor

1 package (8 oz) reduced fat cream cheese, at room temperature
4 tbs (1/2 stick) butter, at room temperature
3 cups confectioners' sugar, sifted
2 tsp pure vanilla extract

Place cream cheese and butter in a large mixing bowl and blend with an electric mixer until combined. Add sugar, a little at a time, on low speed until well incorporated. Add the vanilla and blend at medium speed until the frosting is fluffy, about 1 minute.

Meringue Ribbons, Bows & More

From: Cupcakes! From the Cake Mix Doctor

2 cups confectioners' sugar
1 1/2 tablespoons powdered egg whites
3 tbs water, plus more for thinning
Gold, silver or white edible glitter

At least 3 hours before baking, prepare the meringue. Line 2 baking sheets with waxed paper and set them aside. Place sugar, powdered egg whites and 3 tablespoons of water in a medium-sized mixing bowl. Beat with an electric mixer until the mixture is very stiff, about 5 minutes.

Spoon 1 cup of the mixture into a pastry bag with a #2 plain tip (I used a Ziploc bag with the corner carefully cut) and draw 24 outlines of your desired shape. For cupcakes, each shape should measure about 2 1/2 inches wide and 1 1/2 inches long.

Prepare the filling for the outlines by thinning the remaining meringue mixture with remaining water until it becomes the consistency of white school glue. Use either a toothpick or a small plastic knife to fill in the outlines, taking care to fill the corners.

While the icing is still wet, sprinkle edible glitter on each shape. Allow the meringue to dry for at least 3 hours before using.

I have made both bows and hearts. They were easier than I expected and really added a lot to my little cupcakes. They are delicate, so you do have to be pretty careful.

Eggs & Bread

This was a favorite of Seth's Grandpa Turner!

2 slices of white bread (or soft wheat)
4 eggs
Pepper

In a bowl, break bread into bite sized pieces and set aside. Cook all eggs over easy (see below) and add to the top of the bread. Use a fork to break up the egg and mix with the bread. Pepper to taste.

**To cook eggs over easy, get frying pan hot (non-stick works best). Use oil or butter/margarine and add to pan. When hot, crack egg into pan. Let egg set up, whites should be firm. Loosen egg, flip over and take off heat. Over easy means flip over, and cook shortly.**

Soda Float Swap

From: Hungry Girl

Cool Whip Free; frozen

1 can diet soda

1 flexy straw :)

Pour soda into a glass. Top off glass with a scoop of frozen fat-free Cool Whip. Insert straw and enjoy! TIP...about an hour before serving, put a glass mug in the freezer for a frosty float!

This is another base recipe you can make however you like. I have used diet orange soda and diet root beer. It's yummy and totally guilt free!!

Sack Lunch Ideas

This list is geared toward kid lunches, but many of these work well for a hubby's lunch as well :)

• Use pita bread or tortilla wraps in place of traditional sandwich bread. In addition to typical lunch meats and cheese, you can also include extra “goodies” like lettuce, carrots, tomatoes, etc.
  

• Make kabobs with ham or turkey, cheese, mushrooms, olives, pickles, tomatoes, and other assorted veggies.
  

• Salsa and chips will definitely be more interesting than a bag of regular chips. Or try cut-up veggies with ranch dressing or pretzels and cheese sauce.

• Jell-O is almost always a hit, especially when it has been molded into fun shapes with a cookie cutter. Don’t forget to include a plastic spoon in the lunchbox!

• Crunchy granola sweetened with raisins and/or chocolate chips are a great alternative to high-fat snacks. I personally prefer to buy mine already made at Chamberlains or Whole Foods, but there is an easy recipe below if you want to make yours from scratch.

• Pack extra snacks if your child is in an after-school program so they will be properly fueled for school and play. Drinks and food generally do not retain a chilled state past 3-5 hours, so make sure they are non-perishable.

• Make boring sandwiches suddenly appear interesting by cutting them out with cookie cutters. Bake small pizzas in a square shape. Add sauce, cheese, green pepper strips for X's, and Pepperoni for O's. This can be put in a square, plastic sandwich container and served cold. Pasta salad is another option. Use fun-shaped and colored pasta, such as small shells, wagon wheels, or ABCs.

• Healthy snacks are just as important as nutritious lunches, so avoid prepackaged treats like cookies and candy. Instead opt for pretzels, graham or whole-wheat crackers, yogurt, cheese, sesame breadsticks, trail mix, rice cakes, applesauce, or pudding.

• Remember to always include a cold pack in your child’s lunch for their cold food/drinks to avoid contamination. Or freeze water bottles or juice boxes the night before (they will thaw out by lunch time). You can always send milk in your child’s lunch if they drink it, but never include soda!

• Tuck fun treasures in their lunch box like a funky pencil or eraser; throw in some fun stickers; or write a special note or little card to just say “I’m thinking about you today!” You could even jot down a silly joke to brighten their day and they can share with their friends. Slip in a colorful napkin to celebrate a special day such as a birthday or holiday.

• Lunch doesn’t always have to come in the form of sandwiches. Pack healthy appetizers and finger foods or a cold pasta dish.

From: Busy Moms Recipes

Natural Cleaning Solutions

From: Busy Mom Recipes

Vinegar is a great all-purpose cleaner, disinfectant and deodorizer. Mix one part vinegar with one part water in a spray bottle and use to clean countertops, appliances, glass, fixtures, mirrors and tile. You can also use 1/2 cup of vinegar as fabric softener (great for sensitive skin). For more vinegar uses go to: http://www.vinegartips.com/

Baking soda makes an excellent deodorizer. Sprinkle it on the carpet and let it sit for at least 20 minutes before vacuuming. Place an opened box in the refrigerator and freezer to absorb odors. Baking soda can also be used as a scouring powder and laundry booster. Keep a box near the stove to help put out a grease or electrical fire. For more ideas, check out Jill’s Secret Solutions at the Arm & Hammer site: http://www.armhammer.com/

Lemon juice is another good deodorizer and disinfectant. Add 3-4 teaspoons to the humidifier to get rid of unwelcome odors. Add a whole lemon peel to the garbage disposal to freshen up the drain and make the kitchen smell nice. Lemon juice can also be used to dissolve hard water deposits and soap scum. Combine lemon juice with vinegar or baking soda to form a cleaning paste for fixtures.

To polish furniture, mix two parts olive oil with one part lemon juice. Apply with a soft cloth and wipe dry. To remove water spots from wood furniture dab white toothpaste on the stain. Wipe and buff with a soft cloth after paste has dried.

To clean porcelain surfaces, sprinkle Cream of Tartar on a damp cloth and gently rub clean.

Use coarse salt to clean copper pots and pans. For tough stains rub in the salt with the cut half of a lemon.

Home Remedies

From: Busy Mom Recipes

• Drinking two glasses of Gatorade can relieve headache pain almost immediately -- without the unpleasant side effects caused by traditional "pain relievers."

• Did you know that Colgate toothpaste makes an excellent salve for burns?

• Before you head to the drugstore for a high-priced inhaler filled with mysterious chemicals, try chewing on a couple of curiously strong Altoids peppermints. They'll clear up your stuffed nose.

• Achy muscles from a bout of the flu? Mix 1 tablespoon of horseradish in a cup of olive oil. Let the mixture sit for 30 minutes, then apply it as a massage oil for instant relief for aching muscles.

• Sore throat? Just mix 1/4 cup of vinegar with 1/4 cup of honey. Take 1 tablespoon of this concoction six times a day. The vinegar kills the bacteria.

• Cure urinary tract infections with Alka-Seltzer. Just dissolve two tablets in a glass of water and drink it at the onset of the symptoms. Alka-Seltzer begins eliminating urinary tract infections almost instantly -- even though the product was never been advertised for this use.

• Eliminate puffiness under your eyes..... All you need is a dab of preparation H, carefully rubbed into the skin, avoiding the eyes. The hemorrhoid ointment acts as a vasoconstrictor, relieving the swelling instantly.

• Honey remedy for skin blemishes: Cover the blemish with a dab of honey and place a band-aid over it. Honey kills the bacteria, keeps the skin, sterile, and speeds healing. Works overnight.

• Listerine therapy for toenail fungus: Get rid of unsightly toenail fungus by soaking your toes in Listerine mouthwash. The powerful antiseptic leaves your toenails looking healthy again.

• Easy eyeglass protection: To prevent the screws in eyeglasses from loosening, apply a small drop of Maybelline Crystal Clear nail polish to the threads of the screws before tightening them.

• Coca-Cola cure for rust: Forget those expensive rust removers. Just saturate an abrasive sponge with Coca Cola and scrub the rust stain. The phosphoric acid in the coke is what gets the job done.

• Cleaning liquid that doubles as bug killer: If menacing bees, wasps, hornets, or yellow jackets get in your home and you can't find the insecticide, try a spray of Formula 409. Insects drop to the ground instantly.

• Smart splinter remover: Pour a drop of Elmers Glue all over the splinter, let dry, and peel the dried glue off the skin. The splinter sticks to the dried glue.

• Hunt's tomato paste boil cure: Cover the boil with Hunt's tomato paste as a compress. The acids from the tomatoes soothes the pain and brings the boil to a head.

• Balm for broken blisters: To disinfect a broken blister, dab on a few drops of Listerine... a powerful antiseptic.

• Heinz vinegar to heal bruises: Soak a cotton ball in white vinegar and apply it to the bruise for 1 hour. The vinegar reduces the blueness and speeds up the healing process.

• Kills fleas instantly. Dawn dish washing liquid does the trick. Add a few drops to your dog's bath and shampoo the animal thoroughly. Rinse well to avoid skin irritations. Good-bye fleas.

• Rainy day cure for dog odor: Next time your dog comes in from the rain, simply wipe down the animal with Bounce or any dryer sheet, instantly making your dog smell springtime fresh.

• Eliminate ear mites: All it takes is a few drops of Wesson corn oil in your cat's ear. Massage it in, then clean with a cotton ball. Repeat daily for 3 days. The oil soothes the cat's skin, smothers the mites, and accelerates healing.

• Vaseline cure for hair balls: To prevent troublesome hair balls, apply a dollop of Vaseline petroleum jelly to your cat's nose. The cat will lick off the jelly, lubricating any hair in its stomach so it can pass easily through the digestive system.

• Quaker Oats for fast pain relief: It's not just for breakfast anymore! Mix 2 cups of Quaker Oats and 1 cup of water in a bowl and warm in the microwave for 1 minute, cool slightly, and apply the mixture to your hands for soothing relief from arthritis pain.

BBQ Ranch Chicken Salad/Wraps

From: Sierra Schmidt

Romain Lettuce
Chicken (I use shredded rotisserie chicken)
Black beans
Can of corn
Ranch dressing
Barbecue sauce

In a large bowl toss desired amounts of all ingredients. Serve in a bowl as a salad or in a tortilla as a wrap.

You can vary this recipe by adding avocado, cheese, onion straws, tortilla chips, cool ranch Doritos, etc. Also, for those in Texas, the mesquite BBQ chicken at HEB is awesome in this (and just about anything else)!

Chicken Roll Ups

From: Lauren Villa

1 cup shredded chicken
4 oz cream cheese
1 tbsp. milk
1 tbsp. chives
Salt & Pepper
1 package refrigerated crescent rolls

Preheat oven to 350. Combine all ingredients and put mixture into separated crescent rolls. Bake for 15-20 min.

We made these the other night (I added some shredded cheese) and thought they were a bit bland, but not bad. I think next time I would keep the cheese add some green chilies and see if that would give it a bit more flavor.

Oatmeal Banana Bread

From: Weight Watchers

Makes 10 servings / 4 points each

1 1/4 cups all-purpose flour
1/2 cup brown sugar (not packed)
1/2 teaspoon table salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 large egg, beaten
2 medium egg whites, beaten
1 tablespoon canola oil
3 ripe large bananas
1 cup uncooked old-fashioned oats

Preheat oven to 350°F. In a large bowl, stir together dry ingredients (except oatmeal). Add whole egg, egg whites, and oil; mix thoroughly.

In a medium bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.

Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.

Veggie Chicken Pasta

Steam fresh broccoli & cauliflower
2-4 chicken breasts cooked
1 box cooked Pasta
Spray butter or butter spread
fresh Parmesan cheese

Cook broccoli and cauliflower following package directions. Finely chop broccoli, cauliflower and chicken and mix together in a large bowl. Add cooked pasta, butter and cheese; mix well. Dish into bowls and top with additional Parmesan.

Makes 4-6 servings

We like to use the Kraft 'Grate it Fresh' Parmesan Cheese because I'm a busy mama and it's easy :)

Crockpot Enchiladas

6 cooked chicken breasts cubed
about 20 oz of canned enchilada sauce
1 large onion finely chopped (I use the food processor)
6 corn tortillas
2 cups Mexican cheese
1 can sliced olives (optional)

Place chicken and onions in a medium size bowl. Add sauce to chicken and onions and mix well. Spray crockpot with non-stick spray and create a layers of corn tortilla, followed by chicken/sauce mixture, then cheese, then olives; over and over again until you fill your crockpot or run out of chicken mixture. Set on low heat for about 4 hours. Serve with sour cream and/or guacamole.

Makes 8-10 servings

This can tend to be a little runny compared to regular enchiladas, so we'll sometimes serve it in a flour tortilla :)

Veggie Chicken Quesadillas

Steam fresh broccoli & cauliflower
Cooked chicken
Flour tortillas
Spray butter (or butter spread)
Monterey jack cheese

Cook broccoli and cauliflower following package directions. Finely chop broccoli, cauliflower and chicken and mix together in a large bowl.

Spray one side of a tortilla with butter and place buttered side down in a frying pan over medium heat. On half of the tortilla place a thin layer of cheese, a layer of the chicken mixture and another thin layer of cheese. Fold empty half over filled half and cook until cheese begins to melt. Carefully flip quesadilla and cook other side until barely brown.

Remove from heat, cut into wedges and serve with salsa, sour cream and/or guacamole.

Soda Pop Cake

From: Weight Watchers Message Board
12 pieces/4 points each - 24 cupcakes/ about 2 points each

Ingredients:
1 box dry cake mix -- any flavor
10 ounces diet soda -- any flavor
2 egg whites -- slightly beaten, optional but cake stays together better and is fluffier

Directions:
Mix the dry cake mix, the diet soda, and the egg whites until well blended. Pour into a 9 X 13 sprayed pan or prepared cupcake tins. Cook according to the directions on cake mix box.

Diet Soda Cake Combination Ideas:
angel or yellow cake w/ diet orange
banana cake mix w/ diet root beer
cherry chip cake w/ diet Cream soda
chocolate cake w/ diet cherry soda
chocolate cake or devils food w/ diet cola
chocolate cake w/ diet vanilla coke
chocolate cake w/ diet root beer
chocolate cake w/ diet cherry coke
chocolate cake w/diet Dr Pepper berry & creme
devils food cake w/ diet Vanilla coke
lemon cake mix w/ diet 7-up
lemon cake w/ diet ginger ale
lemon w/diet lemon
lemon w/ tangerine Diet Rite
marble cake w/ diet cream soda
orange cake w/diet Mountain Dew
pineapple cake w/ diet Squirt
red velvet w/ diet cherry vanilla Dr Pepper
spice cake w/ diet lemon-lime
spice cake mix w/ diet orange
strawberry cake mix w/ diet sprite
white cake w/ diet ginger ale
white w/ diet orange
white cake w/diet peach
white cake mix w/ diet sprite
yellow cake w/ diet orange

We have not tried all the varieties, but the ones we have tried were yummy. You can try any combination that sounds good to you.
This cake is very moist. Be sure to refrigerate any leftovers as it molds quickly.

Breakfast Biscuits

Adapted from: Rachel Ray
(click the link above to watch a video of how easy these are to make)

5 eggs, divided (or egg substitute)
Salt and ground black pepper
2 1/4 cups Bisquick
1 cup milk for mix
1 cups shredded yellow cheddar cheese

Yields: 4 servings

Preheat oven to 425ºF.

Beat 4 eggs in a small mixing bowl. Add the eggs to a greased frying pan, season with salt and pepper, and scramble them lightly. Transfer the eggs to a plate and reserve.

In a medium mixing bowl, combine the baking mix, milk and remaining egg to make the batter. Gently stir in the reserved scrambled eggs and shredded cheese.

Deposit dollops of the batter onto a greased baking sheet and bake until golden brown, 10-12 minutes.

This is a great base recipe. Made as is, they are a little bland, but they work well for kids. You can add cooked bacon, ham, broccoli, green chilis...really anything to create a filling, easily portable, and delicious breakfast.

Non-Alcoholic Strawberry Margarita Cake

From: Betty Crocker

¾ cup bottled strawberry-flavored nonalcoholic margarita drink mix

1 box Betty Crocker® SuperMoist® white cake mix

Vegetable oil and egg whites called for on cake mix box

1 tablespoon grated lime peel

1 container (8 oz) frozen whipped topping, thawed

Strawberries, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Grease (or lightly spray with cooking spray) bottom only of 13x9-inch pan. Add enough water to drink mix to measure 1 1/4 cups.

In large bowl, beat cake mix, drink mix, oil and egg whites on low speed 2 minutes. Pour into pan. Bake and cool and directed on box.

Gently stir lime peel into whipped topping; spread over top of cake. Garnish with strawberries. Store covered in refrigerator.

I've never used or missed the lime :)