Blueberry Brunch cake

Cake:

1 1/2 cup of flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of sugar
1 large egg
1 cup (8 oz) fat free yogurt
2 tablespoons of Vegetable oil
1 teaspoon of vanilla extract
1 cup fresh or frozen blueberries.

Topping:

1/2 cup flour
1/4 cup of sugar
2 tablespoons of butter or margerine softened
1 Teaspoon of ground cinnamon.

To make the cake:

Preheat the oven to 350 degrees. Coat an 8 by 8 baking dish with non stick spray.
  In a large bowl, combine flour, baking soda, salt and sugar
 
In a medium bowl, combine egg, yogurt, oil, and vanilla extract. Stir egg mixture into flour mixture, just until moist. Stir in blueberries. Spoon batter into the prepared bakind dish.

To make the topping:

In a small bowl, using a forkm combine flour, sugar, butter and cinnamon until mixture resembles course crumbs. Sprinkle over cake. Bake 40 to 45 minutes or until a wooden pick inserted into the center comes out clean.

Makes 8 servings.  280 calories per serving.

This recipe came from my cookbook called Eat great lose weight. I have found most of the recipes very good and spot on with the calorie counts.  Most of them have been Tad and Tyler approved. 

Zucchini bread

Zucchini bread  (yummy)

Makes two 9 by 5 loaf pan  oven 325 degrees

3 eggs
1 cup of oil
2 cups shredded zucchinni
3 Tbsp. Cinnamon
2 tsp. Vanilla
2 cups of sugar ( I have actually started using one)
2 cups of flour
1 tsp. Salt
1 tsp. baking soda
Chocolate chips.. I use about 45 grams

Prep:

1. Cream sugar, oil and eggs.
2. Add zucchini, vanilla, and dry ingredients.
3. Grease and flour loaf pans well.
4. Pour into 2 loaf pans.
5. Bake one hour at 325 degrees.

I typically freeze the second loaf or give it away.

Homemade mac n cheese

Barilla - Plus Elbows, 9 oz	945	171	9	45	113	18
Aldi / Clancy's - Cheese Melt (Block Cheese), 9 oz (28g)	720	18	54	36	3,780	0
Milk - Reduced fat, 2% milkfat, 0.33 cup

Ignore the numbers.. heats up well. may need to add a little mlk..

Also,, homemade mashed potatoes freeze and heat back up well. 

Chicken & roasted garlic Risotto

ingriedents

4 skinless, boneless chicken breasts halves (about one pound)
1 tablespoon butter
1 can cream of cream of chicken soup
1 can cream of Mushrrom with roasted garlic soup  (sure could find an alterntive to cream of mushroom soup)
2 cups of water
2 cups of uncooked instant rice
1 cup of frozen peas and carrots

1.  Season chicken

2. Heat butter in skillet. Add chicken and cook 10 minutes or until brown. Remove chicken.

3. add soups and water.  Heat to a boil. Stir in rice and veggies. Top with chicken. Cover and cook over low heat 5 minutes or until done. Remove from heat.  Let stand 5 minutes. Makes 4 servings.

I haven't actually tried this yet but I am sure it will freeze well.

Pizza casserole

ingriendents

1 pound of hamburger
diced green pepper ( leave that out Michelle)
diced onion
Shells and cheese
Jar of pizza sauce
cheddar cheese

Saute onion and green peppers with the hamburger, in another pot cook the shells and cheese as directed..
Preheat oven to 350
Spray a casserole pan.. combine hamburger mixture, shells and cheese and pizza sauce and mix well.

Cook about 30 minutes,, add as little or as much cheddar cheese on top and cook until melted.

White pepperoni pasta

• 1/2 (7 ounce)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 1/4 teaspoons dried oregano leaves, crushed
• 1 (10.75 ounce) canCampbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1 3/4 cups milk

• 1/4 cup shredded Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 teaspoon ground black pepper
• 2 cups shredded cooked chicken
• 1 (16 ounce) package rotini pasta, cooked and drained

1. Reserve 14 slices pepperoni. Coarsely chop the remaining pepperoni.
2. Heat the oil in a 12-inch skillet over medium heat. Add the onion, garlic and oregano and cook for 5 minutes or until the onion is tender, stirring occasionally.
3. Stir the soup, milk, Parmesan cheese, 1 cup mozzarella cheese and black pepper in the skillet and heat to a boil. Stir in the chicken, chopped pepperoni, rotini and tomato. Sprinkle with the remaining mozzarella cheese. Reduce the heat to low. Cover and cook until the mixture is hot. Sprinkle with the cheese. Top with the reserved pepperoni slices. Sprinkle with additional chopped tomato, if desired.

I think this recipe would also be good with chicken. 

Veggie chili

Hunt's - Tomatoe Sauce (Per Website), 1 3/4 cup	140	28	0	0	2,870	7
Beans - Black, cooked, boiled, without salt, 3 cup	681	122	3	46	5	45
Dakota's Pride (Aldi - Great Northern Beans, 1 container (1 4/5 cup (125g) ea.)	350	63	2	21	1,155	25
Hunt's - Petite Diced Tomatoes With Green Chiles, 1 container (1 4/5 cups ea.)	105	21	0	4	1,120	4
Aldi - Sweet Harvest - Red Kidney Beans 410g/240g Drained, 1 container (240 g draineds ea.)	168	20	0	15	48	12
Onions - Raw, 1 medium (2-1/2" dia)	46	11	0	1	3	2
Schnucks - Chili Beans Mexican Style, 1 container (1 1/2 cups ea.)	360	63	3	18	1,590	18
Carrots - Raw, 3 carrot (7-1/2")	89	21	1	2	149	6
Celery - Raw, 6 stalk, medium (7-1/2" - 8" long)	34	7	0	2	192	4
Kroger - Low Sodium Tomato Juice, 32 oz	200	40	0	8	560	8
Contadina - Roma Tomato Sauce 15oz, 1 container (1 4/5 cups ea.)	105	21	0

chili poweder.. as much as little as you like.. or even some hot sauce

Saute onions, celerly and shredded carrots either in Olive oil or spray.   Add all the ingriendents to a pot and simmer on low. Can basicaly do any kind of beasn you like. 

Also basically any chili recipe will freeze well. 

Taste of Italy Chicken Sandwiches

Ingredients

3 pounds of chicken breasts
1 tbsp. of Olive oil
1 packet of Italian dressing mix
1 jar of Pepperoncini juice
6 slices Provolone 
6 sub rolls

Heat olive oil in a skillet over meduim/high heat, then brown the chicken on both sides.  Add chicken to crock pot and then add the rest of the ingredients except the provolone swiss and sub rolls.. Cook for 8 hours on low or 6 hours on high, then shred the meat with pair of forks. Serve on sub rolls with provolone cheese.  Swisss cheese is great too! 

Uncle ben's chicken stir fry

I made this recipe again and again I get comments how yummy it sounds. I can't find the recipe on Unlce Ben's so I did it by memory.

You will need two chicken breasts

One cup of Uncle Ben's brown rice.

1/4 cup light soy sauce

2 tablespoons of corn starch

1/2 cup of shredded carrots

1/2 cup of red peppers (i used a full cup)

one frozen bag of sugar snap peas. (which you will cook) Frozen bag works well

Steps.  Slice up the chicken and cook it in a skilet and cook the rice as directed.

Cut up the red peppers and shredd the carrots. I used a potato peeler. You want the veggies pretty thin.

In a glass put the corn starch and two tablespoons of water in a cup and mix it.

Then add it to the Chicken.. Add the corn starch mixture and soy sauce.

Then add the carrots, red peppers and sugar snap peas after they have been cooked. 

I mix it for about 10 minutes to give the veggies time to cook. It's pretty filling and low calories.

It serves 4 people.