Roasted Red Potatoes

1 ½ lbs baby red potatoes, washed and cubed
2 tbsp olive oil
2 tbsp rosemary
Salt
Freshly ground pepper

Preheat oven to 425°
Toss potatoes, oil, rosemary on a rimmed baking sheet.
Spread out potatoes and season with salt and pepper
Roast, stirring once halfway through cooking, until golden brown and crispy, about 30 minutes

The leftovers can be mashed or mixed with low fat dressing (Miracle Whip) for a potato salad!

Pin It

Green Beans with Pecans & Lemon

Ingredients
2 cans cut green beans
½ c pecans
1 tsp sugar
¼ cup olive oil
1 tsp freshly grated lemon zest

Preheat oven to 425°.
Cook green beans per directions on can, drain, transfer to serving dish
Spread pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 5 min
Coarsely chop nuts when cool enough to handle
Whisk oil, sugar, and ¼ tsp salt in small bowl; season with pepper
Just before serving, gently toss beans with vinaigrette and chopped nuts, spring with zest. Serve warm

This is delicious, and looks/tastes fancy, but it is very, very easy!

Make it a meal: Bisquick Breaded Chicken, 7UP Biscuits, Microwave Cake in a Mug

Pepper-Peach Chicken Skewers

24 small wooden skewers (6 inch)
1 tbsp olive oil
1 tbsp lemon juice
2 tsp minced garlic, reconstituted
1 tsp ground black pepper
¾ tsp ground cumin
4 boneless skinless chicken breasts, cut into cubes
2 firm ripe fresh peaches, pitted, cut into cubes

Soak wood skewers in water for 10 minutes
In a medium bowl, mix oil, lemon juice, garlic, pepper, and cumin for marinade.
Toss chicken cubes in marinade, cover and refrigerate for 20 minutes.
Preheat broiler. Place 1 chicken cube and 1 peach cube onto each skewer. Sprinkle with salt. Place on broiler pan.
Broil until chicken is cooked through and beginning to brown. Turn skewers halfway through cooking to brown on all sides, about 12 minutes total.
Arrange on platter and serve immediately.

Pin It

Tomato Bacon Biscuit Cups

Makes 20

One package store bought buttermilk biscuit dough
5 slices Bacon
One large tomato, diced
Half of a sweet onion, diced
1/2 c. fat free sour cream
3 oz. grated mozzarella
1/4c. diced green onions
Coarsely ground black pepper

Preheat the oven to 375 degrees and coat a mini muffin pan with non-stick cooking spray.
Cook the bacon over medium heat until crispy and drain on paper towels.
In a mixing bowl combine the tomatoes, onion, onions, sour cream, cheese, black pepper, and then crumble your cooked bacon into the bowl.Combine thoroughly and set aside.
Remove the biscuit dough from the package and divide each biscuit in half horizontally.
Push each half down into a cup of the muffin pan then scoop a heaping teaspoonful of the tomato/bacon mixture into the biscuit cup.

Fill all twenty biscuit cups and then bake for 18 minutes or until golden brown.

Seven Layer Dip

1 can refried beans
Small can chopped green chilies
2 tsp fresh lime juice
1 ½ tsp chili powder
¼ tsp ground cumin
Salt
Pre-made, low sodium guacamole
1 8oz container fat free sour cream
 1 8oz jar salsa (drain if runny)
½ cup sliced black olives, drained
2 cups Pepper Jack , Sharp Cheddar or Mexican Blend Cheese
2/3 cup thinly sliced green onion

Mix beans, chilies, lime juice, chili powder, cumin & pinch of salt in small bowl.
Spread bean mixture, then guacamole, then sour cream, and finally salsa over bottom of 9x9 or similar sized dish.
Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days)
Sprinkle with green onion and serve


I have taken this to many parties and potlucks and it is always a big hit. Sometimes I cheat and skip the chopped green chilies because they are not always easy to find. Also, you can substitute pico de gallo instead of salsa, delicious!

Mini Pizzas

3 tubes refrigerated prepared buttermilk biscuits
Nonstick vegetable cooking spray
1 package pepperoni
1 cup pasta sauce
1 cup shredded part-skim mozarella cheese

Bake biscuits according to package instructions. Allow to cool.
Spray cookie sheet with nonstick spray.
Cut biscuits in half and arrange, split side up, on a cookie sheet. Set aside.
Bring oven heat to 400 degrees.
Spread sauce evenly over biscuit halves.
Sprinkle with cheese.
Top with one pepperoni
Bake for 12 minutes, or until topping is golden brown.

Excellent appetizer or party snack!

Pumpkin Cinnamon Pancakes

1 cup buttermilk pancake just add water mix
2/3 cup cold water
1/3 cup canned pumpkin
½ tsp ground cinnamon
1/8 tsp ground ginger
Nonstick cooking spray

In medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not overmix, batter should be lumpy).
Spray a heavy griddle with nonstick spray and heat griddle over medium heat.
Spoon 2 tbsp batter onto griddle to form each pancake
Cook for 2 minutes or until bubbles appear, then turn over and cook an additional 2 minutes.

Slow Cooker Lemon Chicken

2 lb Chicken breast
1 teaspoon oregano
2 cloves garlic, minced
2 tablespoons olive oil
1/4 cup chicken broth or water
3 tablespoons lemon juice
Salt and pepper

Wash chicken; pat dry. Season chicken with salt and pepper and half of garlic and oregano.

Heat olive oil in frying pan and brown chicken on all sides. 

Transfer chicken to crockpot. Sprinkle with remaining oregano and garlic. 

Add broth or water to frying pan, stir to loosen brown bits; pour into slow cooker.

Cover, cook on LOW (200°) for 7 to 8 hours. Add lemon juice last hour. 

Skim fat from juices and discard. 

Serve with rice and steamed vegetables.

Pin It