Cliffie’s Casserole

Ingredients:

• stuffing mix
• frozen vegetable mix (broccoli, carrots, red and yellow bell peppers)
• cooked chicken or turkey
• french onions
• creme of chicken soup
• milk

Prepare:

1. Make stuffing mix according to package directions
2. cook the frozen vegetables according to package
3. cut up cooked chicken or turkey
4. in a glass casserole dish, layer the bottom with the stuffing mix. Add the vegetables and chicken.
5. Pour the creme of chicken soup over and spread it into the casserole. Fill the soup can about 1/2 to 2/3 full of milk. Pour milk over casserole and stir in.
6. cook in oven on 350 degrees for 15 minutes. Add the french onion toppings and cook for an additional 8 minutes.

Quick Pizza Crust

Healthy Alfrado Sauce (Ya, that’s right!)

Ingredients:

• 1 Tablespoon Butter
• 1 1/4 Cup Half & half
• 3/4 Cup Grated fresh Parmesan cheese
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Black pepper

Directions:

Cook pasta according to package directions, omitting the salt and fat. Melt butter in Large skillet over medium heat. Add half and half, cheese, salt, and pepper. Cook 1 minute, stirring constantly. Reduce heat, add pasta, tossing gently to cook.

(My roommate wants me to tell you that she game me this. It is from Cooking Lite… whatever that is. Some cooking thing probably. Anyway its way better than the jar stuff and its apparently healthier than other homemade Alfredo sauces. So, there you have it.)

Mexican Bean and Tortilla Pie

Ingredients:

1 cup canned tomato sauce

3/4 cup salsa

1/4 cup cilantro

2 tsp. chili powder

1 tsp. ground cumin

5 medium corn tortillas- 6 inches each

30 oz can of black beans, drained, rinsed and mashed

8 oz can tomatoes and green chilies (Rotel)

1/2 cup low-fat shredded cheese

Instructions

Preheat oven to 400 degrees.  Combine tomato sauce, salsa, cilantro, chili powder and cumin in a small bowl.

Heat a large nonstick skillet over medium-high heat.  Add as many tortilla’s as will fit in one layer.  Cook about 1 minute, turning once, until lightly toasted.  Remove and set aside.  Repeat with remaining tortillas.

Spoon 1/4 cup of tomato sauce mixture over the bottom of a 9 inch pie plate or other round shallow backing dish.  Top with a tortilla and 1/4 cup more sauce.  Spread with 1/2 cup of mashed beans; top with 2 TBS tomatoes and green chilies and 1 TBS of shredded cheese.  Repeat with remaining ingredients to form 3 more layers and then top with remaining tortilla, sauce and cheese.

Cover dish with foil and bake for 30 minutes. Uncover and until heated through and sauce bubbles around edges, about 5 more minutes.  Cut into 6 wedges and serve.  Yields 1 wedge per serving

6 servings

4 points per serving

From Weight Watchers website

Nappa Chicken Salad

Ingredients

• 3 (5-ounce) skinless boneless chicken breast halves
• 1 cup reduced sodium chicken broth
• 1 cup water
• 5 whole black peppercorns
• 1 quarter-size slice fresh ginger
• 3 tbsp lime juice
• 2 tbsp rice vinegar
• 1 jalapeno pepper, seeded and minced
• 1 tbsp reduced sodium soy sauce
• 2 garlic cloves, minced
• 2 tsp sugar
• 2 tsp minced peeled fresh ginger
• 1 medium head (about 1 lb) Napa cabbage, very thinly sliced
• 1/3 onion, very thinly sliced
• 1 yellow bell pepper seeded and cut into thin strips

Directions

1. Combine the chicken, broth, water, peppercorns, and ginger slice in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer until the chicken is nearly cooked through, about 7 minutes.
2. Remove from the heat and let stand, covered, 7 minutes more.
3. Drain the chicken, reserving the liquid for another use.
4. When the chicken is cool enough to handle, shred into bite-size strips.
5. Meanwhile, whisk together the lime juice, vinegar, jalapeno pepper, soy sauce, garlic, sugar, and minced ginger in a large bowl.
6. Add the cabbage, onion, and bell pepper and toss. Add the chicken and toss again. Serve immediately or cover and chill up to 2 hours ahead.

2 cups of salad is 3 points

Spicy Turkey Wrap

Ingredients

• 1 tomato wrap
• 1 TBS red pepper hummus
• 2 oz Salsalito Turkey*

Directions

1. Spread hummus down the center of the wrap. Put turkey over the hummus. Then roll the wrap up like a burritto.

This makes one wrap.

*Salsalito turkey can be purchased at the deli in Publix.

You can also add tomatoes and lettuce or sprouts to the wrap for a more filling wrap. This wrap is worth 5 points

French Silk Pie

Ingredients

• 1 cup sugar
• ¾ cup butter, softened
• 2 1-ounce squares Bakers unsweetened chocolate (melt and cool)
• 1 ½ tsp. vanilla
• 3    eggs
• Cool Whip or whipped cream

Directions

1. Cream butter and sugar 4 minutes.
2. Blend in melted chocolate and vanilla.
3. Add eggs1 at a time beating 2 minutes after each egg.
4. Keep scraping sides of bowl.
5. Pour into graham cracker crust.
6. Refrigerate for a few hours then top with cool whip.

To get the desired results beat for the times mentioned above.  This is a very rich, delicious dessert!

“Green Stuff” (Pistachio Salad)

Ingredients

• 1 package pistachiio jello pudding
• 1 can (20 oz) crushed pineapple
• Cool Whip approx. 1/2 cup
• Optional items:  walnuts, miniature marshmellows

Directions

1. Mix all ingredients together and refrigerate.

Strawberry Salad

Ingredients

• 1/4 cup sliced almonds
• 1 tablespoon plus 1 teaspoon sugar
• 1/3 head lettuce, torn into bite-size pieces
• 1/3 bunch romaine, torn into bite-size  pieces
• 2 medium stalks celery. chopped
• 2 green onions with tops, thinly sliced
• 2 1/2 cups fresh strawberries, sliced
• 1 11-ounce can mandarin orange segments, drained
• Sweet-sour dressing

Directions

1. Cook almonds and sugar in small skillet over low heat, stirring constantly, until sugar is melted and almonds are coated.
2. Cool and break apart.  Store at room temperature.
3. Place remaining ingredients in a large salad bowl and toss thoroughly with Sweet-sour dressing.  Garnish with additional strawberries and almonds.

Sweet-sour dressing

• 1/4 cup vegetable oil
• 2 Tablespoons sugar
• 2 Tablespoons vinegar
• 1/2 teaspoon salt
• Dash of pepper

1. Shake all ingredients together in a tightly covered jar.  Refrigerate.

Oriental Cabbage Salad

Ingredients

• 1 medium green cabbage
• 2 packages of Top Ramen Oodles of Noodles, Oriental Flavor
• 1 cup slivered almonds, toasted

Dressing

• 2 flavor packets from noodles
• 1/2 cup oil
• 1/4 cup sugar
• 2 tbsp vinegar

Directions

1. Chop up cabbage, fine or coarse according to taste.
2. Crush up package of Ramen Noodles.
3. Mix all ingredients for dressing in a jar and stir well or shake.
4. Just before you are ready to eat, mix cabbage, broken up Ramen Noodles, slivered almonds and dressing.  Stir well.  (It may appear that there is not enough dressing but keep stirring until the entire salad is coated with the dressing, a few minutes.)  Serve immediately.

   Note:  The Ramen Noodles become soggy after awhile so do not mix everything together until just before you are ready to eat.  However, do mix the dressing up ahead of time to give the ingredients time to blend.

Crepes

Ingredients

• 1 cup whole milk
• 1 cup all-purpose flour
• 2 large eggs
• 6 tablespoons water
• 3 tablespoons unsalted butter, melted, plus extra for pan
• 1/2 teaspoon salt

Directions

1. Blend all of the ingredients together in a food processor or blender until smooth, about 4 seconds. Transfer to a covered container and refrigerate the batter for 2 hours or up to 2 days.
2. Gently stir the batter to combine if it appears separated. Heat an 8-inch nonstick skillet over medium heat for about 3 minutes. Brush the pan bottom and sides very lightly with butter (it should sizzle when it hits the pan).
3. When the butter stops sizzling, remove the pan from the heat, tilt the pan slightly while pouring 2 1/2 tablespoons of batter (1/4 cup measuring cup lightly past halfway mark) into the pan.
4. As the batter is poured, rotate the pan to swirl the batter evenly over the face of the pan before returning it to the heat.
5. Cook until the first side is spotty golden brown, 30 to 60 seconds. Flip and cook for another 30 seconds longer.
6. Transfer the crepe to a paper-towel-lined plate and let cool. (First few crepes are usually not perfect until pan has heated properly)
7. Repeat with the remaining crepe batter, brushing the pan with butter as needed after cooking several crepes.

Grandma’s Chocolate Eclair Cake

Ingredients

• 1 box of Graham Crackers
• 2 – 3 oz boxes of instant vanilla pudding
• 3 1/2 cups cold milk
• 8 oz tub of Cool Whip

Directions

1. Butter or spray a 9×13 pan. Lay down a layer of graham crackers. Mix pudding with milk. Fold in Cool Whip.
2. Pour half of the pudding mixture over crackers. Lay down another layer of crackers. Spread the rest of the pudding mixture over the crackers. Add one more layer of crackers.
3. Refrigerate 2 hours before frosting.

Frosting:

• 1/4 cup cocoa
• 1 1/2 cup powdered sugar
• 3 TBS softened margarine
• 2 tsp light corn syrup
• 1 tsp Vanilla
• 3 TBS milk

Directions

1. Beat and mix until smooth. Add a little more milk if needed.
2. Spread over top layer of crackers. Refrigerate 24 hours before serving. Cut into squares.

Coconut Rice

• 4 cups Jasmine Rice
• 1 cup water
• 3 cups coconut milk
• 1 tsp. salt
• 2 Tbs. sugar (we usually double, triple or quadruple that)
• 1 can crushed pineapple with juice
• 1 cup dried coconut flakes
• 1 tsp coconut flavoring
• 1 cup toasted sliced almonds

1. Rinse the rice in running water until the water stays clear.
2. Place the water, coconut milk, salt, and sugar in  a large sauce pan.  Add the rice and heat to boiling on medium/high heat, stirring to prevent the rice from sticking to the bottom of the pan.
3. Cover and simmer (on low heat) until the rice is tender and cooked through.
4. Note: I find that the liquid is absorbed before the rice is completely cooked so when the rice starts to stick to the bottom I transfer it to a casserole dish.  If it appears too dry when you transfer it to the casserole dish, add a little more coconut milk or water.  I also add 1 can of crushed pineapple with juice (large or small can), plus 1 cup of dried coconut, and 1 tsp. coconut flavoring.  Mix well, cover tightly with foil and cook in oven – 1 hour @ 300 or 1/2 hour @ 350 or 2 hours @ 250.
5. Before serving, stir in 1 cup of toasted sliced almonds

Makes 12 servings

10 point per serving

Easy Chicken Enchiladas

Ingredients

• 3 cups shredded cooked chicken (1 1/2 pounds)
• 12 ounces sharp cheddar cheese, shredded (3 cups)
• 2 1/2 cups enchilada sauce ( see note below)
• 1 to 2  (4 ounce) cans chopped green chilies, drained
• 1/2 cup of minced fresh cilantro
• Salt and pepper
• 12 (6-inch) soft corn totillas
• Lime wedges (for serving)

Directions

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Combine the chicken, 2 cups of the cheddar, 1/2 cup of the enchilada sauce, the chilies, and the cilantro. Season with salt and pepper to taste.
2. Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds.
3. Spread the warm tortillas out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9 by 13-inch baking dish lightly coated with vegetable oil spray.
4. Lightly spray the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
5. Remove the foil and continue to bake until the cheddar browns, about 5 minutes longer. Serve, passing the remaining 1 cup sauce and the lime wedges separately.

Note:  Enchilada sauce is sold in cans of various sizes – you’ll need 20 ounces (2 1/2 cups) of sauce for this recipe, or try the Fast Enchilada Sauce recipe below. For mild enchiladas, use one can of green chilies; for spicy enchiladas, use two cans. Make sure that the cooked chicken is finely shredded or chopped, or else the edges of large pieces will tear through the tortillas. In addition to the lime wedges, serve these enchiladas with sour cream, diced avocado, shredded lettuce, and Tabasco.

FAST ENCHILADA SAUCE

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, minced
• 1/2 teaspoon salt
• 3 tablespoons chili powder
• 3 garlic cloves, minced
• 2 teaspoons cumin
• 2 teaspoons sugar
• 2 (8-ounce) cans tomato sauce
• 1/2 cup water

Directions

Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and salt and cook until softened, about 5 minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about 15 seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.

Bruschetta

Ingredients

• 1 1/2 cups chopped Roma plum tomatoes (6 to 8 tomatoes)
• 2 tablespoons diced red onion
• 1 large clove garlic, minced
• 2 tablespoons chopped fresh basil (4 to 6 small leaves)
• 2 tablespoons olive oil
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon salt
• Dash of ground black pepper
• 1/2 loaf French baguette  or crusty Italian bread (5 to 7 slices)
• 1/4 teaspoon garlic salt
• 2 to 3 sprigs Italian parsley

Directions

1. Combine the tomatoes, red onion, garlic, and basil ina medium bowl.
2. Add 1/2 tablespoon of oil, vinegar, salt, and pepper and mix well. Cover the bowl and let it sit in the refrigerator for at least 1 hour.
3. When you are ready to serve the dish, preheat your broiler and slice the baguette in 1-inch slices on  a 45-degree angle to make 5 slices of bread.
4. Combine the remaining 1 1/2 tablespoons of oil with the garlic salt.
5. Brush the entire surface of each slice of bread (both sides) with the olive oil mixture. Broil the slices of bread in the oven for 1 1/2 to 2 minutes per side or until the surface of the bread starts to turn brown.
6. Arrange the bread on a serving plate. Pour the chilled tomato mixture in a neat pile onto the bread slices. Garnish with Italian parsley.

Tidbits

There is a variation on this recipe if your bread has a hard crust. The more traditional method of rubbing the bread with the garlic clove is done as follows:

After you slice the bread, slice a clove of garlic in a half and rub it around the edge of the crust on both sides of the bread. Rub the olive oil on the bread and lightly salt each slice, if you like. Grill the bread the same way as above in step 5.

Another Note, I skipped the part where you chill the mix for an hour in the refrigerator. Especially if the tomatos are already cold. So it really doesn’t take that long to make. Also, this recipe serves 2 as an apetizer. I usually double the recipe and it is enough for 4 to 6 people. Enjoy!

Sweet & Sour Meatballs

Meatballs – Ingredients

• 1 pound hamburger
• 1/2 cup dry bread crumbs
• 1/4 cup milk
• 2 tbsp finely chopped onion
• 1 tsp salt
• 1/2 tsp Worcestershire sauce
• 1 egg

Directions

1. Mix ingredients; shape into twenty 1 1/2-inch balls.
2. Cook over medium heat, turning occasionally, until brown, about 20 minutes.
3. Or cook in ungreased oblong pan, 13×9x2 inches in 400˚ oven until light brown, 20 to 25 minutes.

Sauce – Ingredients

• Meatballs from above
• 1/2 cup packed brown sugar
• 1 tbsp cornstarch
• 1 can (13.25 ounces) pineapple chunks
• 1/3 cup vinegar
• 1 tbsp soy sauce
• 1 small green pepper, coarsely chopped

Directions

1. Cook Meatballs in skillet; remove. Drain fat from skillet.
2. Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce.
3. Heat to boiling, stirring constantly; reduce heat.
4. Add meatballs. Cover; simmer, stirring occasionally, 10 minutes.
5. Stir in green pepper. Cover; simmer until crisp-tender, 5 minutes.

yields 4 servings

Chocolate Cake

Ingredients

Directions

Icing

Korean Sesame Wings

Ingredients

• 1 cup flour
• 1 cup cornstarch
• garlic salt
• Chicken wings
• 1 cup soy sauce
• 1 cup sugar
• sesame oil to taste
• ¼ cup toasted sesame seeds
• green onions (optional )

Directions

1. Sprinkle chicken wings with garlic salt.
2. Combine flour and cornstarch in a gallon Ziploc and toss chicken to coat.
3. Place in fridge for a few hours.
4. Fry chicken and drain on paper towels.
5. While hot, dip in the following mixture.
   • 1 cup soy sauce
   • 1 cup sugar
   • sesame oil to taste
   • ¼ cup toasted sesame seeds
   • green onions (optional )

Chili Cheese Dip

Ingredients

• Velveeta cheese (lge. brick)
• 1 can Hormel chili (without beans)
• Serve with: large Fritos or Crackers

Directions

1. Melt the cheese and chili in a fondue pot or chafing dish (use about 2/3 the large brick per can of chili, but this is flexible).
2. Stir and keep warm.

This recipe is probably 30 years old or more—you can tell from the ingredients—I don’t know any other reason that Velveeta is still sold in grocery stores today!!
The dip is usually served on “football game” days in our house—Jim, Jimmy and Todd and their friends love it (actually, so do I!)  If you happen to have any left over, which is unlikely, it heats very well the next day!

Cheese Ball

Ingredients

• 2 – 8 oz. cream cheese, softened
• 1 – 8 oz. sharp cheddar cheese, grated
• 2 teaspoons Worcestershire
• 1 teaspoon lemon juice
• 1 tablespoon scallions, finely chopped
• 1 tablespoon green bell pepper, finely chopped
• 1 tablespoon pimento, chopped
• salt and pepper to taste
• chopped pecans

Ingredients

1. Mix all in food processor or mixer.
2. Chill in fridge about 2 hours.
3. Roll in nuts.
4. Serve with crackers.