"Snow Mix with M&Ms"

otherwise known as white chocolate party mix
easy to fix, quick and the bowl WILL be empty by the end of the day!

1 lb. white chocolate (sometimes I'll use a bit more)
3 c. Rice Chex
3 c. Corn Chex
3 c. Cheerios
2 c. stick pretzels
2 c. dry roasted peanuts
12 oz. pkg. M & M's plain candy (if you're a chocolate fan, go ahead - use more)

 

Slowly melt white chocolate in top of double boiler over simmering water.  (If you have bought whit chocolate chips, pour them in a microwavable container and heat for 1 minute at 70% power, stir, continue heating at 30 second intervals / stirring / 70% power until your chips are melted.  Sometimes, you just need to stir them a bit to make them all melt.)  Combine cereals, pretzels, peanuts, and M & M's in a large bowl. Slowly pour chocolate over mixture and stir to evenly coat. Spread the mixture on wax paper and cool. Break into small pieces. Store in air-tight container and refrigerate to keep fresh. Yield 12-14 cups.

Easy Sausage Enchiladas

Prep Time: 20 minutes
Cook Time: 53 minutes
Stand: 5 minutes
Yield: Makes 4 servings

Ingredients

• 1  pound  ground turkey sausage*
• 1/2  cup  chopped onion
• 1  teaspoon  minced garlic
• 1  (7.76-oz.) can tomatillo salsa, divided
• 1/4  cup  chopped fresh cilantro
• 8  (6-inch) fajita-size corn tortillas**
• 2  cups  (8 oz.) shredded Mexican four-cheese blend, divided
• Vegetable cooking spray
• 2  cups  refrigerated fresh medium-heat tomato salsa
• 1/2  cup  low-sodium chicken broth
• Garnish: chopped fresh cilantro

Preparation

1. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 11 to 14 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon, and drain on paper towels.

2. Sauté onion and garlic in hot drippings over medium-high heat 2 to 3 minutes or until onion is tender. Remove from heat. Stir in sausage, 1/2 cup tomatillo salsa, and 1/4 cup chopped cilantro.

3. Place 2 tortillas between damp paper towels. Microwave tortillas at HIGH 15 seconds. Repeat procedure with remaining tortillas.

4. Spoon about 1/3 cup sausage mixture evenly down center of each softened tortilla, and sprinkle each with 1 Tbsp. cheese; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tops of tortillas with cooking spray.

5. Bake at 350° for 20 to 25 minutes or until tortillas are crisp.

6. Stir together 2 cups tomato salsa, 1/2 cup chicken broth, and remaining tomatillo salsa in a medium saucepan over medium-high heat; cook, stirring occasionally, 4 to 6 minutes or until thoroughly heated. Pour salsa mixture over tortillas, and top evenly with remaining cheese. Bake 5 more minutes or until cheese is melted. Let stand 5 minutes. Garnish, if desired.

*Ground pork sausage may be substituted.
**8 (6-inch) fajita-size flour tortillas may be substituted, omitting Step 3.

Loved this recipe from Southern Living!  It was easy and tasted so fresh and wonderful!! Served with strawberry spinach salad.

Tomato and Beef Casserole with Polenta Crust

from Southern Living, April 2009


Prep Time: 20 minutes
Cook Time: 35 minutes
Bake: 30 minutes
Yield: Makes 6 servings

Ingredients

• 1  teaspoon  salt
• 1  cup  plain yellow cornmeal
• 1/2  teaspoon  Montreal steak seasoning
• 1  cup  (4 oz.) shredded sharp Cheddar cheese, divided
• 1  pound  ground chuck
• 1  cup  chopped onion
• 1  medium zucchini, cut in half lengthwise and sliced (about 2 cups)
• 1  tablespoon  olive oil
• 2  (14 1/2-oz.) cans petite diced tomatoes, drained
• 1  (6-oz.) can tomato paste
• 2  tablespoons  chopped fresh flat-leaf parsley

Preparation

1. Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.
You can also buy premade polenta - usually found in the area with cornmeal.  I microwaved mine for about 2 mins, mixed with a little water and smooshed down, then spread on bottom of pan (with cheese and steak seasoning).  I also used an 11x13 glass dish.

2. Brown ground chuck in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.

3. Sauté onion and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.
I just used a bit of spray olive oil instead of the left over meat drippings.  Small ways to trim a little - wherever you can!  The mixture will get a little juicier over the course of the 10 minutes.  I also used about a cup of cheese on top since I was using a larger dish.  Just cover the top lightly.

4. Bake at 350° for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.

Italian Beef Casserole With Polenta Crust: Substitute Italian sausage for ground chuck and Italian six-cheese blend for Cheddar cheese. Prepare recipe as directed, sautéing 1 medium-size green bell pepper, chopped, with onion in Step 3.

Tomato & Sausage Risotto

Ingredients
Serves 4

* 1 can (28 ounces) diced tomatoes, in juice
* 1 tablespoon olive oil
* 3/4 pound sweet or hot Italian sausage, casings removed used Jennie-O hot turkey sausage
* 1 small onion, finely chopped
* Coarse salt and ground pepper
* 1 cup Arborio rice
* 1/2 cup dry white wine
* 1 bunch flat-leaf spinach, (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 Cups)
* 1/2 cup grated Parmesan cheese, plus more for serving (optional)
* 2 tablespoons butter

Directions
1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
2. In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
5. Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

this is going to be one of our new favorites... delicious!! mmmmmm! It isn't a walk-away and cook dish though, you do have to stir and tend to it every 4-5 minutes while risotto is cooking. well worth it!

Hummus & Spinach Pizza

Ingredients:

* 2 cups of water
* 1/2 cup sun-dried tomato halves (not oil-packed)
* 7 oz. pkg hummus (I used garlic hummus)
* 1 pkg. (14oz) prebaked original Italian pizza crust (12 inch) (I used thin crust)
* 1/4 tsp. dried oregano leaves (I used fresh)
* 1 cup firmly packed spinach leaves, shredded
* 1/2 cups shredded Colby-Monterey Jack cheese

Directions:

1. Heat oven to 425 degrees. Heat water to boiling. In small bowl, pour enough boiling water over dried tomatoes to cover. Let stand about 10 minutes; drain. Cut into thin strips and set aside.
2. In a food processor, place beans and garlic. Cover and process until smooth
3. Place pizza crust on ungreased cookie sheet. Spread beans over pizza crust. Sprinkle with oregano, tomatoes, spinach and cheese. Bake 8 to 10 minutes or until cheese is melted.

Spring Risotto with Peas & Zucchini

Ingredients

Serves 6

* 2 cans (14.5 ounces each) reduced-sodium chicken broth I used vegetable broth of course
* 3 tablespoons butter
* 1 to 2 large zucchini (1 pound), cut into 1/2-inch cubes
* Coarse salt and ground pepper
* 1/2 cup finely chopped onion
* 1 1/2 cups Arborio rice
* 1/2 cup dry white wine
* 1 cup frozen peas, thawed
* 1/2 cup grated Parmesan cheese, plus more for serving

Directions

1. Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
2. Reduce heat to a medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
3. Cook, adding hot broth, 1 cup at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
4. Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more Parmesan.

Taco Soup

Ingredients:

1 cans of kindey beans
1 cans of pinto beans
2 cans of corn
1 large can of diced tomatoes
1 can tomatoes and chiles (Rotel)
1 packet taco seasoning (if you are gluten free, stick to McCormick)
1 packet ranch dressing mix
1 lb browned ground turkey or hamburger or chicken

Garnish with shredded cheese, sour cream, avocado, fritos

The Directions:
1. brown meat if you are going to use it
2. drain fat and add to crockpot stoneware insert (the meat. not the fat.)
3. sprinkle seasoning packets on top of meat
4. drain and rinse the beans and add
5. add the ENTIRE contents of the corn and tomato cans
6. stir.

cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

Italian Tomato Tart

Pair this with a crisp green salad, and you have a great meal!

Yield: 4 servings (serving size: 1 wedge)

Ingredients
Crust:
* 1 (10-ounce) package frozen long-grain brown rice (such as Birds Eye Steamfresh)
* 2 tablespoons commercial pesto
* 1 tablespoon grated fresh Parmesan cheese
* 1 large egg

Filling:
* 1/2 cup fat-free milk
* 1/2 cup egg substitute
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* Dash of ground red pepper
* 1 large egg
* 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
* 1 ounce prosciutto, cut into thin strips (about 1/4 cup)
* 3 small plum tomatoes, thinly sliced
* 1 tablespoon chopped fresh basil

Preparation
1. Preheat oven to 350°.

2. To prepare crust, cook the brown rice according to package directions. Combine cooked rice, pesto, Parmesan cheese, and 1 egg; firmly press mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes. Remove dish from oven.

3. Increase oven temperature to 400°.

4. To prepare filling, combine milk and next 5 ingredients (through 1 egg) in a bowl; stir with a whisk.

5. Sprinkle half of mozzarella and half of prosciutto into bottom of prepared crust. Top with half of tomato slices. Repeat procedure with remaining mozzarella, prosciutto, and tomatoes. Pour milk mixture over tomatoes; bake at 400° for 10 minutes. Reduce oven temperature to 325° (do not remove tart from oven); bake an additional 35 minutes or until set. Cool 10 minutes before serving. Sprinkle with basil. Cut into wedges.

Southwestern Soup

Prep: 15 min., Cook: 45 min.
Yield Makes 6 servings

Ingredients

* 1 pound ground beef
* 1 cup coarsely chopped onion
* 2 garlic cloves, minced (OF COURSE YOU KNOW I DOUBLED THAT!)
* 2 (16-oz.) cans light red kidney beans, rinsed and drained
* 1 (15-oz.) can black beans, rinsed and drained
* 1 (14.5-oz.) can petite diced tomatoes and jalapeños, undrained
* 1 (14.5-oz.) can diced tomatoes and mild green chiles, undrained
* 1 (14-oz.) can beef broth
* 2 cups frozen yellow and white whole kernel corn
* 1 (1-oz.) envelope taco seasoning mix
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 2 tablespoons chopped fresh cilantro
* Toppings: sour cream and chopped fresh cilantro
(WE ALSO ADDED SLICED AVOCADO ON THE SIDE)

Preparation
1. Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10 to 12 minutes or until meat crumbles and is no longer pink and onion is softened; drain.

2. Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with desired toppings.

Could also be done in crockpot - for 4-6 hours.  yum!

Thai Beef Salad

Ingredients

* 1 cup loosely packed fresh cilantro leaves
* 1/4 cup fresh lime juice (about 3 limes)
* 2 tablespoons low-sodium soy sauce
* 1 1/2 tablespoons Thai fish sauce
* 1 tablespoon honey
* 2 teaspoons grated orange rind
* 2 garlic cloves, peeled
* 1/2 small serrano chile

* 2 teaspoons olive oil
* 4 (4-ounce) beef tenderloin steaks, trimmed (Since this was a week night meal and not a special ocassion, we used a thin steak instead...)
* 1/4 teaspoon black pepper
* 1/8 teaspoon salt

* 2 cups shredded Napa cabbage
* 1 cup grated, seeded, peeled cucumber
* 1/3 cup thinly sliced green onions
* 3 tablespoons chopped fresh basil
* 1 (12-ounce) package broccoli coleslaw
* 1 (11-ounce) can mandarin oranges in light syrup, drained (I used fresh mandarin oranges - 3)

Preparation

Combine first 8 ingredients in a food processor; process until smooth. (I added a little olive oil to help emulsify.)

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle steak evenly on both sides with pepper and salt. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Thinly slice steak.

Combine cabbage and the remaining ingredients in a large bowl. Drizzle slaw mixture with cilantro mixture; toss. Arrange 2 cups slaw mixture on each of 4 plates; top each serving with 3 ounces beef.

Note: This was FANTASTIC! light and crispy and fresh.  Could have had it spicier - it was fine for me. Also thought it would taste great with shrimp.

Ziti with spinach, cherry tomatoes, & gorgonzola sauce

YUMMY new recipe from Cooking Light Sept 08 (trust me, doesn't taste "light") I made a few alterations which are in parenthesis. Can substitute penne or rigatoni (we used rigatoni). We doubled the recipe.

4 oz. uncooked ziti
1/2 tsp extra-virgin olive oil
1 cup cherry tomatoes, halved (or more)
1/4 tsp salt
1/8 tsp crushed red pepper (or more)
1 garlic clove, minced (we love fresh garlic, so a bit more)
6 T half-and-half
3 T gorgonzola, crumbled (can use blue cheese)
1 c fresh spinach (or more)

Cook pasta, according to package directions, omitting salt and fat; drain.
Heat extra-virgin oive oil in large non-stick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally.

Stir in half-and-half & gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.

Yield: 2 servings (serving size: 1 1/4 cups.)

Over-the-Top Popcorn

Found this in Southern Living and got to try it out already! Definitely filling - an odd combination of ingredients, but is a definite make again recipe.

Cook 4 bacon slices in a large skillet over medium-high heat 10 minutes or until crisp.
Remove bacon and drain on paper towels.
Coarsely chop bacon.
Pour 1 (1.3 oz) bag popped microwave popcorn into a large bowl.
Toss with bacon, 1/4 c parmesan cheese, 4 tbsp melted butter, and 2 tsp. buttermilk Ranch dressing mix.
Sprinkle with 1/4 tsp. freshly ground pepper, and serve immediately.

Makes 2 to 3 servings.
Prep: 10 min. Cook: 10 min.

Note: most popcorn bags are 3 oz. (twice the size called for in recipe) - change other ingredients accordingly.... I added what was called for, tasted, added a little more bacon, a tad more parm and ranch.