Taco Stuffed Shells

Submitted by:  Cooking with Cristine

Taco Stuffed Shells

1 lb ground beef
8 oz cream cheese
1 tsp salt
1 1/2 tsp chili powder
18 jumbo shells, cooked
2 TBSP butter, melted
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese

Brown beef in skillet. Add cream cheese, salt, and chili powder; simmer 5 minutes.

Toss cooked shells in butter and fill with beef mixture. Arrange shells in pan. Pour taco sauce over shells; cover with foil.

Bake at 350 for 15 minutes. Uncover, top with cheeses. Bake 15 minutes longer or until bubbly.

Three different kinds of Rice Krispie Treats......

Submitted by:  Cooking with Cristine 


Nutella Krispies
Recipe from Sticky, Gooey, Creamy, Chewy

4 tablespoons (1/2 stick) butter
1 package (10 oz.) regular marshmallows or 4 cups miniature marshmallows
1 cup Nutella
6 cups Rice Krispies cereal

Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in Nutella until melted.

Add cereal. Stir with a wooden spoon or spatula until well coated. It helps to spray a little nonstick cooking spray on the spoon to keep it from sticking.

Using a sheet of wax paper, evenly press mixture into a 13 x 9-inch pan coated with nonstick cooking spray. Cool and cut into 2-inch squares.

Peanut Butter Cup Krispies
Recipe from Cookies and Cups

8 cups puffed rice cereal (Rice Krispies)

1 (10.5 oz) bag mini marshmallows

1/4 cup butter

1/4 cup creamy peanut butter

21 peanut butter cups unwrapped

1 cup peanut butter chips (melted)

Line a 9×9 pan with foil, and spray lightly with cooking spray.

Place your unwrapped peanut butter cups face down in your prepared pan. (You might need to cut some in half to make them fit nicely.)

Over low heat melt your butter. Add your marshmallows to the melted butter and stir until marshmallows are melted.

Remove from heat and stir in your peanut butter. When the peanut butter is incorporated stir in your krispies.

When combined dump the krispie mixture on top of the peanut butter cups and press evenly in to pan. Let sit for at least 15 minutes to cool and then flip the pan upside down releasing the krispie treats.

Peel foil back off krispies. Drizzle your melted peanut butter chips on top of the krispie treats and let set before cutting into squares.


Pumpkin Spice Krispies
Recipe from Cookies and Cups

1/4 cup salted butter

1 (10.5) oz bag mini marshmallows
6 cups Rice Krispie cereal
1 teaspoon pumpkin pie spice

Spray 9x9 pan with non-stick spray.  Over med-low heat melt your butter. Once your butter is melted, continue to cook until butter starts to brown.
It will turn a golden brown color and develop a nutty aroma. Be careful not to burn. Once the butter begins to brown it can burn quickly. Stir up any brown bits. Add the marshmallows and pumpkin pie spice. Stir until marshmallows are melted. Remove from heat and stir in rice krispies.

When mixed spread the krispie mixture in your prepared pan. Spray a sheet of wax paper or parchment with non-stick spray and gently press the krispies down evenly. Let cool for 30 minutes and then cut into squares.

Garlic Fries

I got this one from the Food Network site!

Ingredients

• 3 cloves garlic, minced
• 2 tablespoons canola oil
• 3 large baking potatoes, 12 ounces each
• 1/2 teaspoon salt
• 1 tablespoon finely chopped fresh parsley leaves

Directions

Preheat the oven to 450 degrees F.

Heat the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
Cut the potatoes into 1/4-inch sticks. In a large bowl, toss the oil, potatoes and 1/2 teaspoon of salt. Spray a baking sheet with cooking spray and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes.
Remove potatoes from the tray with a metal spatula. Toss with parsley, reserved garlic, and additional salt, to taste. Serve immediately.

Italian Lemonade

Got this from the Food Network site!

Ingredients

• 2 cups lemon juice, about 12 to 15 lemons
• 2 cups Basil Simple Syrup, recipe follows
• 2 cups cold or sparkling water
• Ice
• Lemon twists, for garnish

Directions

Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist.

Basil Simple Syrup:

• 
  
• 1 bunch fresh basil, washed and stemmed
• 2 cups sugar
• 1 cup water

In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator.

Apple Muffins

I got this recipe off of the Food Network Site.

Ingredients

• Cooking spray
• 3/4 cup plus 2 tablespoons packed brown sugar
• 1/4 cup chopped pecans
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 cup whole-wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 2 large eggs
• 1 cup natural applesauce
• 1 teaspoon vanilla extract
• 3/4 cup lowfat buttermilk
• 1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces

Directions

Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.

In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.
In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.

In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.

Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.

Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Low Calorie Pizza Pita's

Submitted by:  Amy Smith  (I made this one up)


Greek Whole Wheat Pitas
Mozzarella Cheese (part skim)
Ragu homestyle pizza sauce
Turkey Pepporoni
Green Pepper
Onion
Black Olives
Mushrooms


Bake at 350 degrees until cheese is melted and veggies are desired crunchiness.  Enjoy!

Quick Mini Chocolate Cheesecakes

 

Submitted by Amy Smith

Ingredients

• 1/4 cup semisweet or bittersweet chocolate chips, melted (see Tip)
• 1/2 cup part-skim ricotta
• 12 chocolate wafer cookies
• 1 tablespoon 100% fruit jam, such as raspberry or cherry

Preparation

1. Combine melted chocolate and ricotta in a small bowl. Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with 1/4 teaspoon jam.

Tips & Notes

• Make Ahead Tip: Store airtight in the refrigerator for up to 2 days.

• Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Nutrition

Per cheesecake: 61 calories; 3 g fat ( 1 g sat , 1 g mono ); 3 mg cholesterol; 8 g carbohydrates; 5 g added sugars; 2 g protein; 0 g fiber; 48 mg sodium; 38 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 other carbohydrate, 1/2 fat

Steak Salad Stuffed Pockets

Ingredients

• 1/4 cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 1 pound top round steak, 1 1/2 inches thick, trimmed
• 4 cups romaine lettuce, chopped
• 1 medium cucumber, diced
• 1 large tomato, diced
• 8 4-inch whole-wheat pitas, or four 8-inch pitas, split open (see Tip)

Preparation

1. Position rack in upper third of oven; preheat broiler.
2. Whisk lemon juice, oil, mustard, salt and pepper in a large bowl. Place steak in a shallow dish and pour half the dressing over it. Let marinate at room temperature, turning once, for 10 minutes.
3. Meanwhile, prepare the salad by adding lettuce, cucumber and tomato to the remaining dressing in the bowl; toss to coat.
4. Transfer the meat to a broiling pan. Broil for 5 minutes on each side for medium-rare, or until it reaches desired doneness. Transfer to a cutting board, let rest for 3 minutes, then slice thinly against the grain. Mix the meat with the salad and fill each pita. Serve immediately.

Tips & Notes

• Tip: Warm pitas on the bottom rack of the oven while the steak is broiling.

Nutrition

Per serving: 408 calories; 16 g fat ( 3 g sat , 8 g mono ); 71 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 32 g protein; 6 g fiber; 534 mg sodium; 774 mg potassium.
Nutrition Bonus: Vitamin A (70% daily value), Selenium (66% dv), Vitamin C (45% dv), Folate (29% dv), Iron (25% dv), Magnesium (20% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 1 vegetable, 4 lean meat, 2 fat