Saturday, January 30, 2010

Homemade CRUNCH candy bites

Sometimes I get really good ideas for food or treats and this one came to me and it worked out just how I dreamed :) These are really easy and fun, and fun to eat. I quick treat that hits the chocolate candy bar spot!

Look at that, all of them patiently waiting to be eaten up!

The center is soft but chocolaty, just like a candy bar!


3 tablespoons butter
1 10oz. package marshmallows (40 large 4 cups mini)
6 cups rice krispies
1 1/2 cup chocolate chips
1 cup peanut butter chips
2 cups melty chocolate disks, melting chocolate

1. You are just going to whip up some rice krispie treats. Line a 13x9 pan with foil and non stick spray.

2.Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Add chocolate chips and stir until all the chocolate is combined. Remove from heat.

3. Add cereal and stir. When almost all combined add the peanut chips. Don't add too early, you want them to keep their shape. Once everything is mixed together immediately pour into your prepared dish. Using a spatula sprayed with non-stick spray (or just spray your finger) press the mixture firmly into the dish. Press hard, you want them to be really condensed. Now let them cool.

4. When all cooled, turn over baking dish and cut into whatever size candy bar you like. Melt the melting chocolate (i get it at winco in the bulk) in microwave for 30 seconds at a time until smooth. Dip cereal bars in and let cool on wax paper. EAT!! So good! Perfect for parties or kids treats :)

Tuesday, January 26, 2010

Stuffed Tomatoes

I got this recipe out of my family circle magazine and we loved it! They always have great ideas and recipes, which is why I tried this one out. Really good, fast, and fun to try something different. Give it a try :)


6 large ripe tomatoes
1 lb. ground turkey
2 large cloves garlic, chopped
1 cup cooked instant brown rice
1/4 cup pine nuts
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley

1. Heat oven to 325. Rinse tomatoes and pat dry. Cut tops off tomatoes and scoop out pulp.
2. Heat a large nonstick skilled over medium heat and add ground turkey and garlic. Break up meat and cook for about 7 minutes or until cooked through. Add rice, pine nuts, oregano, salt, and pepper to meat. Cover and cook on medium low for 3 minutes.
4. Remove pan from heat and stir in cheese and 1 1/2 tablespoons parsley. Spoon filling into tomatoes, mounding slightly.
5. Place tomatoes in a 9x13 dish. Cover dish with foil and bake at 325 for 25 minutes. Remove foil and bake and additional 5 minutes. Sprinkle with remaining parsley.

* Serve with crusty bread and a salad, steamed broccoli, or roasted sweet potatoes.
* Only 280 calories and less that 8 grams of fat! Awesome!

Saturday, January 23, 2010

Light Chicken Fettuccine Alfredo

I love fettuccine alfredo but the sauce always seems to be high in fat and calories, but sooo good. So I did a little homework and found this recipe. It is out of this world! There is no way anyone would be able to tell a difference! We had it 2 nights ago when we had company over and it disappeared in no time! Give it a try! Fast and easy, my favorite :)


1 lb. uncooked pasta (I use short pastas because they are easier for the kids to eat, but fettuccine is obviously perfect for this dish)
2 cups low-fat milk
1 tablespoon flour
1/4 teaspoon salt
dash pepper
2 tablespoons butter
2 teaspoons finely chopped garlic
2 oz. low fat cream cheese
2/3 cup grated Parmesan cheese ( I went all out and bought fresh but in a shaker would work great)
2 tablespoon chopped fresh parsley
3-4 chicken breasts, thawed

1. Get a big pot of water boiling, add a bit of salt and pasta to water. Cook pasta for directed time on box (about 10 min)

2. While pasta is cooking you are going to cook your chicken and sauce. Season your chicken with garlic powder, salt, pepper and Italian seasoning. Cook your chicken on medium heat in a non stick skillet about 5-6 minutes per side. After cooked through let rest in a bowl or on a plate until you plate everything up at the end.

3. Ok, while the chicken and pasta is cooking, mix milk,flour, salt, and pepper in a bowl with a wire whisk until smooth. In a 2 quart saucepan, melt butter over low heat. Add garlic; cook 1 minutes stirring constantly. You don't want to burn your garlic because it will taste bitter. With your wire whisk, stir milk mixture into butter mixture in pan. Cook over medium heat 6-8 minutes or until mixture thickens and boils.

4. Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Drain off your noodles and return to pot. Slice your chicken. Pour sauce over noodles and toss to coat. Dish up your pasta and top with parsley and chicken. Enjoy!

* I serve this with garlic bread or toasted ciabatta bread and butter. Add steamed broccoli or a green salad and you are ready to eat!

Babies like it too for lunch the next day!

Saturday, January 16, 2010

Homemade Oreos

These are so tasty and quick from a mix so you can whip them up in no time! Soft cookies with a creamy middle, they will be a hit in your home!!


1 package devils food cake mix
5 egg whites beaten
1/4 cup vegetable oil (or 1/4 applesauce and 2 tbsp oil)


1/2 lb (2 cups aprox) powdered sugar
4 oz. low fat cream cheese
3 tablespoon tub butter/soft butter
1/2 teaspoon vanilla

1. Mix cake mix, egg whites, and oil together. Use a tablespoon to form dough into balls. Place on ungreased cookie sheet and bake for 8 min at 350. They will be done cooking even if they seem like they could use a few more minutes. Trust me :) Take off cookie sheet and let them cool completely.

2. Mix powdered cream cheese and butter together and add in sugar and vanilla. Add more sugar to get the consistency you like for filling. Spread on cookies and make a sandwich.
3. Keep in an air tight container to stay fresh and soft. Enjoy!

Wednesday, January 13, 2010

Baked Chicken Chimichanga

I was a waitress at a yummy Mexican restaurant in Rexburg while Rex and I were going to school and the other day chimichangas sounded sooo good so I whipped some up! These were delicous and hit the spot! I made an extra for Rex to take in in lunch, perfect for leftovers :)


BIG wrap flour tortillas (I used jalapeno cheddar and they were to die for!)
1 can fat free re fried beans
1 can drained corn
2-3 chicken breasts, grilled and shredded
1 cup mozzarella or cheddar cheese (whatever you have in the fridge)
1 can enchilada red sauce
fat free/low fat sour cream
chopped fresh cilantro

1. Slightly warm your tortillas so they are easy to fold. Take a big scoop of beans and place in the middle. Top with grilled chicken, cheese, corn, and they pour a couple of spoonfuls of red sauce on top of it all. The sauce will keep it moist and delicious, don't leave it out!

Should look a little something like this. Oh yummy in my tummy!!

2. Moving on..... To fold: bring to sides of the tortilla together and then using your thumbs roll the chimi forward until nice and tight. Use a couple of toothpicks to keep together. But DON'T forget to tell your husband they are in there.... sorry Rex :)
3. Line a 9x9 or 9x13 (depending on how many you are making) with foil and spray with cooking spray. Place your chimichangas seam side down and bake at 425 for about 15-20 minutes. Just until they are starting to get a nice shell on them. You don't want them to be hard or too crispy. You still want them softish... After 20 minutes use the rest of your red sauce and drizzle over and sprinkle with cheese and broil for just a few minutes.
4. Sprinkle them with cilantro and a dollop of sour cream and you are in heaven!! Pair this with a nice green salad and a side of Spanish rice and you are good to go. Perfect for a cold day and really good for you too!

* You can make these with ground turkey or beef, shredded beef steak or pork. They sky is the limit. Sometimes I add rice or black beans to the insides as well.

*You can make them vegetarian to by stuffing them full of steamed veggies, red sauce, rice, beans and cheese!

With your left over tortillas: using a pastry brush, brush them with lime juice, sprinkle with salt and pop them in a 425 oven for 5-10 minutes (keep and eye on them. CHIPS!! Dip them in salsa or serve on the side! YUM!!

Sunday, January 10, 2010

Monte Cristos Sandwiches

Holy cow these were sooo good!!! I can't believe how fast I gobbled it up. No kidding, I was done first! And then wished that I had made more! The combination of flavors is amazing! Will change the way you look at french toast!!


2 eggs
1 cup sugar
1 tablespoon cornstarch
2-3 drops vanilla
1 cup low fat milk
2-3 pinches ground nutmeg
10 slices of french or sourdough bread
5 tablespoons apricot jam
1 apple cut in thin slices
5 slices of ham (lunch meat or from deli)
5-6 slices of cheddar cheese (we only had mozzarella and it was delish)

1. Beat eggs 2-3 minutes with mixer. Add the sugar and continue to beat. Add cornstarch and vanilla and beat in. When well mixed add milk and nutmeg and you got it, beat it again.

2. Pour 1/8 inch batter into a 9x13 pan. Spread 5 slices of bread with a tablespoon each of apricot jam. Set them in dish jam side up. Then top each with 2-3 slices of apple, a slice or 2 of ham and a thin slice of cheese. Top each sammie with other piece of bread. Pour the rest of the batter over the top of sandwiches. Lift each sandwich out and set on a plate to keep from getting soggy. (unless you have a griddle, you can just move them straight to the griddle and fry up all at once).

3. Fry each sandwich on a lightly greased non-stick skillet over medium heat until golden on each side. (I fit 2 on a pan at one time). Keep sandwiches warm in a 150 degree oven until ready to eat. Cut in half and dig in!! SO good! We had these babies with homemade potato fries and yogurt/berry smoothies, you have yourself a healthy delicious meal!!

Tuesday, January 5, 2010

White Chocolate Craisin Krispy Treats

These are a super fast, fun, yummy treat!! I have to admit that the preparation didn't go as smoothly as the Rice Krispy commercials you see on t.v. Everyone is laughing and hugging and having such a lovey time. Well last night, I was holding Macey and one of the handles of the pot, Macey was crying, Annie was spilling cereal all over the counter and floor, Rex was stirring and holding the other handle while getting burnt by oozing hot melted marshmallow......but they are really good and i was totally laughing at us :) Make them with someone, it is really fun :)


3 tablespoons butter
about 3/4 of a bag of mini marshmallows
1/2 cup white chocolate chips
1/2 teaspoon salt
1/4 teaspoon vanilla
5 cups rice krispie cereal
1/2-3/4 cup crasiens ( as many as you like)

1. Line a 9x9 baking dish with foil. Spray your foil with non-stick spray. Set aside.
2. Melt the butter over med/low heat. Next add the marshmallows and white chips and salt. When that is all smooth add the vanilla and the cereal off the heat. Fold in the craisens.
3. Spoon into your greased 9x9 dish and press down with fingers. (Spray your fingers with non stick spray so you don't have a huge mess) Let cool and cut into bars. Enjoy!
* After I cut these into bars I wrap them individually in wax paper so they don't stick to everything. Great for lunches!

Sunday, January 3, 2010

BLT coleslaw

This was sooo easy!! No kidding only 4 ingredients and you have a side dish! This went great with our burgers and my hubby was so smart and actually topped his burger with it and said it was great! It would also be great if you added it a wrap or sub sammie! Try it, you will love it!


1 package of coleslaw
4 pieces turkey bacon
1 medium tomato
1/3 cup low-fat ranch dressing

1. Toss ranch and coleslaw together. Cook bacon on medium heat until done. Drain on paper towels and chop into small pieces. Dice tomato and add bacon and tomato to coleslaw. That's it!! You can make this ahead of time and keep in fridge until time to eat!!