loaded potato skins

Is there anything better than football season....yes the goodies for the game!! These loaded potato skins are are a staple on game day in our house and once you make them they will be in yours too!! GO UTES!!

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes. YUMMY!!

turkey apple wrap

My new favorite thing is Flatout bread. They are a low fat, low carb, yummy and easy alternative to sliced bread for sandwiches. I have been making yummy wraps for breakfast, lunch and dinner and thought I would share one of my lunch time favorites.

1 Flatout wrap
1/2 teaspoon Dijon mustard
1/2 teaspoon fat free mayo
2 slices turkey breast
1/3 apple cored and thinly sliced
1/2 cup romaine lettuce or spinach
1 thin slice of red onion

Spread the Dijon and mayo all over the flat wrap. Pile the rest of the ingredients on one half of the wrap and roll. Enjoy!!

**I like to use a tart green apple like a granny smith, however, you can use your favorite apple.

renee's fresh spring rolls

This is a fresh and yummy recipe that you can make for lunch or as an appetizer. You will LOVE it!!

6 spring roll wrappers (by the tofu in your grocery store or Asian markets)
12 medium shrimp, cooked and shelled
1 cup shredded leaf lettuce
1/2 avocado, sliced
1/2 cup peeled, seeded, chopped cucumber
1 medium carrot, julienned

Quick Thai Dipping Sauce:

1 tablespoon light soy sauce
1 tablespoon white-wine vinegar or rice vinegar
3 tablespoons mirin
1/4 teaspoon fresh grated ginger

In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close. Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce. To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl....Yummy!!

Ritz cheesy football

Football season is here!

This is a really cute appetizer to have while watching the game!

2 pkg. cream cheese, softened

1 pkg. (8oz.) shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1/2 cup miracle whip

2 green onions, chopped

1/4 tsp. black pepper

1 pkg. (3oz.) real bacon bits

2 Tbsp. pimento strips

ritz crackers

Beat cheeses and dressing with mixer until blended. Add onions and pepper, mix well. Refrigerate several hours. Form into football shape on serving plate, coat with bacon bits. Add pimento strips for "lacing." Serve with crackers

crockpot chicken and mushroom stew

It's no secret that I love my crock pot...especially during football season when we are at the field until 8:00 PM and eating dinner around 9:00 PM. I love to put dinner in the crock pot in the morning and come home to a yummy dinner at night instead of making a mad dash to the closest drive thru!

1 large onion, roughly chopped
1 large carrot, diced
1 large stick celery, sliced
2 cloves garlic, minced
2 cups sliced mushrooms
1 1/4 pounds boneless, skinless chicken breasts, cut into pieces
1 tsp dried thyme
1 tsp dried oregano
1/2 cup red wine
3/4 cup fat-free, low-sodium chicken broth
1/4 cup tomato paste
Cornstarch slurry to thicken, if desired

Coat inside of 3-4 quart slow cooker with nonstick cooking spray. Place onion, carrots, celery, garlic and mushrooms in crockpot. Add chicken. Sprinkle with herbs. Add wine. Combine tomato paste and chicken broth, then add to crockpot. Cook on low for 6 hours. Half an hour before the end of cooking, you can add a cornstarch slurry (1 tbsp cornstarch to 1/4 cup of water or slightly cooled cooking liquid) to thicken the sauce.

"thai" chicken salad

Easy and yummy!!

1/4 cup reduced fat creamy peanut butter, preferably natural
2 tbsp less sodium soy sauce or tamari
1 tbsp rice vinegar
Juice of 1/2 lime
1/2 tsp minced ginger
2 cups rotisserie chicken, chopped
8 Romaine lettuce leaves
2 cups pre-shredded dry coleslaw mix
4 tbsp rice vinegar
2 plum tomatoes, halved and sliced

Combine peanut butter, soy/tamari sauce, rice vinegar, lime juice and ginger in a medium bowl. Stir in chopped chicken. Place two romaine lettuce leaves on each of four plates. Drizzle rice vinegar over coleslaw and toss. Top each plate with 1/2 cup of coleslaw and vinegar mix. Surround romaine with sliced tomatoes, then top plates with one-fourth of the peanut chicken mixture.

dijon salmon

This is an easy low fat yummy salmon recipe that everyone will love!!

1 cup low fat or fat-free sour cream
2 tsp dried dill
3 Tbsp scallions, finely chopped
2 Tbsp Dijon mustard
2 Tbsp lemon juice
1 ½ lb salmon fillet with skin, cut in center
½ tsp garlic powder
½ tsp black pepper
fat-free cooking spray, as needed

Whisk sour cream, dill, scallions, lemon juice, and Dijon mustard together in large bowl until well blended. Preheat oven to 400º F; while waiting, spray baking sheet with nonstick fat-0free cooking spray. Place salmon, skin side down on baking sheet. Sprinkle with garlic powder and pepper, then spread with sauce. Bake salmon until opaque in center, or about 20 minutes...do not over bake. Renee's tp....steamed broccoli is always a perfect compliment to salmon!

lite cobb salad

6 cups salad greens (such as Romaine, watercress, butter lettuce)
1 cup canned garbanzo beans, rinsed and drained
6 slices turkey bacon, cooked
2 cups grilled chicken, diced
3 eggs boiled, sliced use whites only
1 cup cherry tomatoes, halved
1 cup Cobb salad dressing (recipe follows)

Cut salad greens into very fine pieces (smaller than bite-size). Place in a large salad bowl. Lay garbanzo beans in a long, lengthwise strip on top of the salad greens. Crumble the bacon and lay in a long, lengthwise strip next to the garbanzo beans. Repeat with the chicken, laying it next to the bacon, eggs and the tomatoes. Serve the salad like this, tossing the dressing into the whole salad at the table.

Cobb Salad Dressing

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup water
1/4 tsp. sugar
1 Tbsp. fresh lemon juice
3/4 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1 clove garlic, minced finely
1 tsp. salt
1 tsp. pepper
1 oz. blue cheese, crumbled

Whisk all ingredients, except blue cheese, together. Once the mixture is emulsified, stir in the blue cheese. Serve with Cobb salad.

"jerk" chicken

Whether you are trying to lose weight (hand raised) or maintain a healthy heart this marinated and baked chicken is sure to please your taste buds.

½ tsp cinnamon, ground
1 ½ tsp allspice, ground
1 ½ tsp black pepper, ground
1 Tbsp hot pepper, chopped
1 tsp hot pepper, dried, crushed
2 tsp oregano, crushed
2 tsp thyme, crushed
½ tsp salt
6 cloves garlic, finely chopped
1 cup onion, pureed or finely chopped
¼ C vinegar
3 Tbsp brown sugar
8 pieces chicken, boneless skinless (4 breasts, 4 drumsticks)

Mix all ingredients, except chicken, in a large bowl. Rub seasoning mixture over chicken pieces and marinate in refrigerator for at least 6 hours. Preheat oven to 350 ºF. Space chicken evenly on nonstick or lightly greased baking pan. Nonstick baking spray may be used, if desired. Cover with aluminum foil and bake for 40 minutes. Remove foil and bake an additional 30 to 40 minutes, or until chicken is tender. Serve with you favorite greens.

ham and turkey wrap

1 6-inch whole-wheat tortilla warp
1-2 tsp Dijonnaise, or tsp each of fat-free mayo and Dijon mustard
1/4 cup arugula (or spinach or romaine)
2 thin slices low-fat deli-style turkey breast
2 thin slices low-fat shaved honey ham

Spread Dijonnaise or mayo and mustard on wrap. Sprinkle arugula on top. Lay deli meats on arugula. Roll wrap and cut in half. Serve with baby carrots and grape tomatoes.

steak pie

1 pound round steak cubed
1 tbsp. oil
1 cup onion, chopped
1 cup mushrooms, sliced (I like to use cremini and shitake but any will work)
1 cup heavy cream
1/4 cup water
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/4 tsp. Worcestershire sauce
1/4 cup sour cream
2 pie crusts

Salt and pepper meat and brown in oil; add onions, mushrooms water and Worcestershire sauce and saute. Cover and simmer for 4 minutes. Remove from heat and add cream and sour cream combining well. Put filling in pie shell and cover with top crust. Cut vents in top crust and bake at 400 degrees for 45 minutes.

black & green olive tepenade

1 1/2 c green olives; pitted,
1 1/2 c black olives; pitted,
4 Anchovy fillets; chopped
3 Lemons; juiced and zested
2 tb Chopped fresh thyme
1 tb Chopped fresh oregano
2 tb Chopped garlic
1 c Extra-virgin olive oil
1/2 c Capers; drained, rinsed (opt)
Freshly-ground black pepper;

Put all ingredients in a bowl. Mix well and add pepper to your desired taste. Serve with crackers or toasted baguette bread.

sheperd's pie

We have been to Walt Disney World twice and both times we have gone to Rose & Crown in Epcot....It is AMAZING!! We enjoyed the "IllumiNations: Reflections of Earth" (a dazzling Fireworks, Music and Laser Light Show, featured over the World Showcase water feature—it's truly an amazing sight) from the patio and the wonderful food. We feel in love with their Shepard's pie...this is truly a meal EVERYONE will LOVE!!!

2 lbs russet potatoes, peeled, diced
3 tablespoons butter
3 tablespoons milk (approximate)
salt, to taste
fresh ground pepper, to taste
2 medium onions, chopped
2 lbs lean ground beef
2 large carrots, thinly sliced
1 cup fresh mushrooms, thinly sliced
1 teaspoon Worcestershire sauce
1 (14 1/2 ounce) can beef broth
1 tablespoon cornstarch
1/8 teaspoon nutmeg
paprika (optional)

Cook potatoes in boiling salted water until tender, about 20 minutes. Preheat oven to 400°F. Drain potatoes and mash; add 2 tbsp of the butter and enough milk to have a firm but not runny consistency. Season potatoes with salt and pepper to taste. Heat 1 tbsp butter in sauté pan; add onion, and sauté for 5 minutes. Add ground beef, and cook until beef is lightly browned; drain off any excess fat. Add carrots and mushrooms to beef and cook until tender, about 10 minutes, adding 1-2 tbsp water to keep beef from drying out, as needed. Add Worcestershire sauce. Stir together and add beef broth and cornstarch; bring all to a boil, stirring constantly.Add nutmeg. Remove from heat. Place meat mixture into oven proof casserole dish; cover with mashed potatoes. Sprinkle with paprika if you like. Bake at 400°F for 25-30 minutes, or until potatoes are light golden.

renee's easy "kung pao" shrimp

when you need a little Kung Pao....

1 teaspoon chopped garlic
1/2 teaspoon chopped ginger
1 1/2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon sugar
salt and pepper
1 pound shelled, deveined shrimp
1/4 cup oil
1 small onion, diced
1 large or 2 small zucchini, cut in 1/2 inch cubes
1 small red pepper, cut in 1/2 inch cubes
2 ounces cashews

Sauce:
1 cup chicken stock
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
2 teaspoons rooster chili sauce
2 teaspoons Chinese bean paste, optional
2 teaspoons sesame oil

Combine garlic, ginger, 1 1/2 tablespoons cornstarch, baking soda, sugar, and salt and pepper. Add shrimp, mix, and let stand 20 minutes. Heat oil in a wok. Add the shrimp and stir fry over high heat about 20 seconds, or just until shrimp change color. Remove. Add onion to the same oil and stir fry 1 minute. Add zucchini and red pepper and stir fry about 30 seconds. Mix sauce ingredients together and add to the wok. Cook, stirring, until the sauce is slightly thickened. Add the shrimp and nuts and heat through completely.

naan

I haven't been happy with the indian restaurants here in the central valley so I decided to make some indian food myself. This is a great naan recipe, my dough didn't rise like it was supposed to and it still turned out great!

1 pkg. dry yeast (2 ½ tsp.)
1 c. warm water
1/4 c. white sugar
3 Tbsp. milk
1 egg, beaten
2 tsp. salt
4 ½ c. bread flour
1/4 c. butter, melted

1–Dissolve yeast in warm water in large bowl. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead 6-8 minutes. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let rise 1 hour, until dough has doubled in volume.

2–Punch down dough. Pinch off small handfuls of dough the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel and allow to double in size, about 30 minutes.

3–During second rising, preheat grill (pancake griddle) to high heat.

4–Roll a ball of dough out into a thin circle. Spray grill with Pam. Place dough on grill, cook for 2-3 minutes, or until puffy and lightly browned. Brush uncooked side with butter and turn over. Brush cooked side with butter, and cook until browned, another 2-4 minutes. Remove from grill and continue process until all the naan has been prepared.

black bean and corn salad

A friend of mine brought this salad to a party and it was so good!

1/4 c. cilantro, minced

1 lime or 1 tbsp. lime juice

1 can black beans, rinsed and drained

1 can corn, rinsed and drained

2 Roma tomatoes, diced

1 avocado, peeled and diced

1 packet of Good Seasons Italian Dressing, follow dressing instructions

salt and pepper to taste

Combine, cilantro, black beans, corn, tomatoes and mix. Chill for 2 hours. Just before serving, Gently fold in avocado. Squeeze in your lime and add your dressing. Salt and pepper if needed.

Viola!

easy trifle bowl dessert

I made this on Saturday for a barbecue and it was a big hit!

trifle bowl -If you don't have one use a meduim sized glass bowl or a small punch bowl.

1 brownie mix, baked and cut into 1-inch cubes

1 lg. chocolate pudding mix, made

1-2 c. whipping cream

fruit -I like to use a mix of raspberries, strawberries, blueberries and blackberries. Kiwi also works great! You really can't go wrong with this recipe, you can use just about any fruit.

Add a layer of your baked and cooled brownies, use about half or a third depending on how many layers you want. Carefully, smother the tops of the brownies with your already made chocolate pudding (make sure to smother the layers as evenly as possible). Add your first layer of fruit. Now add the whipping cream, and repeat. You can mix up the order of the layers if you want. Most of the time, I just use a small amount of whipping cream on the top.

Serves 8-10

For my small family of three I only fill it up half way. I use a small pudding package and half the brownies from the batch.

Enjoy!!!!

renee's fabulous peach crockpot cake

Is there anything better than peaches....
...yes an easy and wonderful dessert!

2 cups sliced peaches fresh or frozen
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/4 cup brown sugar
1/4 to 1/2 teaspoon cinnamon
1/2 package of a 2-layer size white cake mix
4 tablespoons melted butter

Lightly grease the crockpot; place peaches in the bottom. Sprinkle with cornstarch; toss. Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter evenly over cake mix. Cover and cook on high for 3 to 3 1/2 hours. Serve with whipped cream or vanilla ice cream :)

crockpot pineapple chicken

Love this easy and sweet chicken recipe!

3 boneless skinless chicken breasts
Pepper
Paprika
20 oz Pineapple tidbits drained
2 TB Dijon Mustard
2 tsp soy sauce
1 Garlic clove minced

Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Serve over rice...YUMMY!!

skillet lasagna

Mmmm... I love this recipe from Williams-Sonoma!

1 tbsp. olive oil

1 yellow onion, diced

4 garlic cloves, minced

Salt and freshly ground pepper, to taste

1 lb. mild Italian sausage, casings removed

4 Tbs. (1/2 stick) unsalted butter

1/4 cup all-purpose flour

3 cups milk

1 cup grated Parmigiano-Reggiano cheese

1/4 cup plus

1 tbsp. chopped fresh flat-leaf parsley

1 tbsp. minced fresh sage

9 dried lasagna noodles, cooked al dente

3 lb. butternut squash, neck portion only, peeled and sliced into wide, thin sheets

Position a rack in the lower third of an oven and preheat to 400°F.
In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the garlic, salt and pepper and cook for 30 seconds. Transfer to a bowl.

In the fry pan over medium-high heat, cook the sausage, breaking it into small pieces, until browned and cooked through, about 8 minutes. Drain the sausage on paper towels, then add to the onion mixture.

In the fry pan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 1 minute. Slowly stir in the milk, increase the heat to medium-high and cook until thickened, 8 to 10 minutes. Transfer to a separate bowl. Stir in 3/4 cup of the cheese, the 1/4 cup parsley, the sage, salt and pepper.

To assemble the lasagna, spread 1/3 cup sauce on the bottom of the fry pan and top with a single layer of 3 noodles. Top with 1/3 cup sauce, 1/3 cup sausage and a layer of squash slices. Repeat the layering of sauce, sausage and squash 5 more times, replacing the squash layer with a layer of noodles after every 2 layers of squash. Top with the remaining sauce and the 1/4 cup cheese.

Transfer the pan to the oven and bake until the lasagna is browned and bubbly, about 45 minutes. Sprinkle with the 1 Tbs. parsley. Let the lasagna stand for 15 minutes before slicing. Serves 8 to 10.

indian raita

2 cups low-fat plain yogurt
2 ripe tomatoes, finely diced
1/2 cucumber, grated
1 medium onion, finely chopped
1 teaspoon cumin powder
1/4 teaspoon red chili powder
1/2 teaspoon sugar
1/2 teaspoon salt

Mix all the ingredients together in a bowl. Let them sit pretty in the serving dish (preferably glass) getting chilled for half an hour or so. Sprinkle a bit of cumin powder& red chili powered on the top to add a riot of colors to the dish just before serving. Serve with pita chips, naan, or as an accompaniment to Indian dishes.

fruit pizza

A fun twist on a old favorite that your whole family will LOVE!!!

1 package (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese softened
1/3 cup sugar
4 cups assorted fresh fruit such as strawberries, peaches, bananas, kiwi, blueberries, etc (any fruit really)

Preheat oven to 350° F. Place dough on round baking stone and cook 18-20 minutes until golden brown. Remove from oven and cool. For topping, combine cream cheese and sugar and spread over cookie dough, then start placing on the fruit.

renee's crockpot mac & cheese

I am always looking for great crockpot meals to make during football season. Being gone in the evenings until 8:30 PM at practice makes dinner time rough but I have found one favorite that everyone loves and the best part is that it is ready when we get home!!

8 ounces large elbow macaroni, cooked and drained
4 cups shredded sharp Cheddar Cheese
1 12 ounce can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
butter flavor nonstick spray

Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredients, all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.

poppy seed chicken

This is so easy and yummy!

6-8 chicken breasts
1 1/2 cup sour cream
1 1/2 tubes Ritz crackers crushed
1 can of cream of chicken
2 cubes of butter
1 Tbsp poppy seeds

Wrap chicken breasts in foil and bake at 350 for 45 min. After chicken is baked cut it in small pieces and place in the bottom of a 9x13in casserole dish. Mix cream of chicken with sour cream and spread over the chicken. Melt butter in a bowl and add poppy seeds and Ritz crackers spread over chicken. Bake for 30 minutes.

italian sodas

Great Family Fun!

Sparkling Strawberry Lemon

1 oz. Lemon syrup

1/2 oz. Strawberry syrup

8 oz. sparkling water or club soda

Citrus Twist

1 oz. Pink Grapefruit syrup

1/2 oz. Mandarin Orange syrup

8 oz. sparkling water or club soda

Watermelon-Kiwi

1 oz. Watermelon syrup

1/2 oz. Kiwi syrup

8 oz. sparkling water or club soda

Cranberry Breeze

3/4 oz. Cranberry syrup

1/4 oz. Lime syrup

8 oz. sparkling water or club soda

Tangy Blush

1-2 oz. Pomegranate syrup

8 oz. sparkling water or club soda

Cherry Cream

1/2 oz. Cherry syrup

1/2 oz. Vanilla syrup

8 oz. sparkling water or club soda

Watermelon

1-2 oz. Watermelon syrup

8 oz. sparkling water or club soda

Simply Strawberry

1-2 oz. Strawberry syrup

8 oz. sparkling water or club soda

This Torani flavoring is the best kind I've found so far! Bottles can add up so just start out with your favorite flavor.