Energy Bites

No-Bake Energy Bites
(makes 18-20 bites)

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week. These little yummy beauties pack about 125 calories per ball.

Jalapeno Cheddar BBQ Bacon Burger

Jalapeno Cheddar BBQ Bacon Burger - We created this on Fathers Day and it was a hit!

Burgers

2 pounds ground beef
1 small onion, minced (about 1 1/4 cups)
1 egg (beaten)
1/4 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
2 tablespoons garlic powder
1/4 cup BBQ sauce
1 tablespoon chopped seeded jalapeño chile
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup shredded cheddar cheese
1 pkg thick cut bacon

On a foil lined cookie sheet, arrange the pkg of bacon strips and bake at 400 until desired done-ness. Typically 15-20 minutes. Mix all the rest of the ingredients and form patties. Grill the patties until done.

Garnish rolls with a slice of bacon, mayo, ketchup, mustard, BBQ sauce, lettuce, tomato, onion, etc. ENJOY!

Cheese Tortellini Tomato Soup

A great Taste of Home recipe!

Ingredients

1 large onion, chopped
1 tablespoon butter
2 pounds plum tomatoes, seeded and quartered
3 cups reduced-sodium chicken broth or vegetable broth
1 can (8 ounces) tomato sauce
1 tablespoon minced fresh basil
1/4 teaspoon salt
Dash pepper
1 cup dried cheese tortellini
1/3 cup shredded Parmesan cheese

Directions

In a large saucepan, saute onion in butter until tender. Add the
tomatoes, broth, tomato sauce, basil, salt and pepper. Bring to a
boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly.
Cook tortellini according to package directions; drain well and set
aside. In a blender, cover and process soup in batches until smooth.
Return to the saucepan; add tortellini and heat through. Garnish
with cheese. Yield: 8 servings (2 quarts).

Nutrition Facts: 1-1/3 cups equals 114 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 609 mg sodium,

© Taste of Home 2011

Tortellini with Vegetables

This is a great dish that can be used as the main meal or a yummy filling side dish for 180 calories! I did not have zucchini so I substituted frozen broccoli and added a small onion!

Ingredients:

1 package (9 ounces) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium bell pepper, cut into 1-inch pieces (1 cup)
2 cups chopped roma (plum) tomatoes (6 to 8 medium)
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt

Steps:

1. Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.

2. Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.

3. Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.

4. Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.

Makes 4 servings

Nutrition:

1 Serving (1 Serving)Calories 180 (Calories from Fat 80 ),Total Fat 9 g(Saturated Fat 4 g,Cholesterol 60 mg;Sodium 250 mg;Total Carbohydrate 20 g(Dietary Fiber 3 g,Protein 8 g;Percent Daily Value*:Vitamin A 14.00%;Vitamin C 38.00%;Calcium 12.00%;Iron 10.00%;Exchanges:1 Starch;1 Vegetable;2 Fat;*Percent Daily Values are based on a 2,000 calorie diet.

Feta Topped Chicken

I tried this recipe thinking I would not like it and that the chicken would be dry. I couldn't be more wrong on both accounts! It was juicy and delicious and only 200 calories!

Ingredients:

4 boneless skinless chicken breast halves (1 1/4 lb)
2 tablespoons balsamic vinaigrette dressing
1 teaspoon Italian seasoning
1/4 teaspoon seasoned pepper
1 large roma (plum) tomato, cut into 8 slices
1/4 cup crumbled feta cheese (1 oz)

Steps:

1. Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.

2. Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

Nutrition:

1 Serving (1 Serving)Calories 200(Calories from Fat 80),Total Fat 9g(Saturated Fat 2 1/2g,Trans Fat 0g),Cholesterol 80mg;Sodium 210mg;Total Carbohydrate 2g(Dietary Fiber 0g,Sugars 1g),Protein 28g;Percent Daily Value*:Vitamin A 4.00%;Vitamin C 2.00%;Calcium 6.00%;Iron 6.00%;Exchanges:0 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;4 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 1/2 Fat;Carbohydrate Choices:0;*Percent Daily Values are based on a 2,000 calorie diet.

Cheesy Beef Corn Chip Skillet

This recipe is a nice spin on tacos and very similar to a popular concession stand hit "taco in a bag". The calorie count isn't bad either at 270 calories per serving!

Ingredients:

1lb. ground beef
1 small onion, chopped
3/4 cup water
1pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 cups corn chips
1/4lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
2 cups shredded lettuce
2 tomatoes, chopped
3 chipped green onion
1/4 cup sour cream
1/2 cup salsa

Steps:

1. BROWN meat with onions in large skillet; drain. Add water and seasoning mix; cook as directed on package.

2. COVER meat mixture with chips and VELVEETA; cover. Cook on low heat 5 min. or until VELVEETA is melted.

3. TOP with lettuce, tomatoes, green onions, sour cream and salsa.

Nutrition:

Calories 270 Total fat 15 g Saturated fat 6 g Cholesterol 60 mg Sodium 740 mg Carbohydrate 13 g Dietary fiber 2 g Sugars 4 g Protein 18 g Vitamin A 20 %DV Vitamin C 10 %DV Calcium 20 %DV Iron 15 %DV

Italian Chicken Noodle Soup

Here is a soup that is a pick me up on a cold winter day and won't break your New Years Resolution at 170 calories per serving! It is quick and easy to make .... and yes, even the guys liked it!

Ingredients:

1 tablespoon olive or vegetable oil
2 boneless skinless chicken breasts (about 1/2 lb), cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 carton (32 oz) Progresso® chicken broth (4 cups)
2 cups water
3 medium carrots, sliced (1 1/2 cups)
2 cups broccoli florets
1 1/2 cups uncooked medium egg noodles
1 teaspoon dried basil leaves
1/2 teaspoon garlic-pepper blend
1/4 cup shredded Parmesan cheese

Steps:

1. In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.

2. Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.

3. Top each serving with cheese.

Makes 6 servings (1 1/2 cups each)

Nutrition Information:

1 Serving (1 Serving)Calories 170(Calories from Fat 50),Total Fat 6g(Saturated Fat 2g,Trans Fat 0g),Cholesterol 35mg;Sodium 710mg;Total Carbohydrate 13g(Dietary Fiber 2g,Sugars 3g),Protein 15g;Percent Daily Value*:Vitamin A 120.00%;Vitamin C 20.00%;Calcium 10.00%;Iron 8.00%;Exchanges:1 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;1 1/2 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:1;*Percent Daily Values are based on a 2,000 calorie diet.

Slop Casserole

Mom always made this and called it Slop Casserole, however - I found the recipe under Hearty Chicken Pot Pie. James likes this name better because in Texas this is what Pot Pie looks like....unlike the Pot Pie here in PA which he says is really chicken and Dumplings! Regardless, it is a great go to recipe for a quick and hearty dinner.

INGREDIENTS:

2 packages (16 ounces) frozen mixed vegetables, thawed
2 cup cut-up cooked chicken or 4 Chicken Breasts
2 cans (10 3/4 ounces) condensed cream of chicken soup
1 can (10 3/4 ounces) condensed cream of celery soup
1/2 cup of half and half
1/2 cup of milk
2 cups Original Bisquick® mix
1 cup milk
2 eggs

INSTRUCTIONS:

Heat oven to 400ºF. Mix vegetables, chicken, half and half, milk and soup in ungreased 2-quart casserole.

Stir remaining ingredients in small bowl with fork/whisk until blended. Pour over casserole.

Bake 30 minutes or until golden brown.

(You can also use shredded roast beef and substitute cream of mushroom soup instead of cream of chicken)

Bacon Wrapped Cheese Stuffed BBQ Grilled Chicken

Bacon…cheese…chicken…BBQ sauce…all wrapped up together and grilled. What’s not to love about that combination? I got the idea for this chicken from the ingredients in my fridge! If you’re a bacon lover, this is a MUST try on the grill or tailgate food!

Grilled Bacon Wrapped Cheese Stuffed Chicken

Ingredients:

4 boneless, skinless chicken breasts
12 slices of bacon
12-16 slices of cheese – mozzarella, cheddar, colby jack – anything you like! (off of a block of cheese, if you’re using pre-sliced for sandwiches 2 slices)
4 tsp barbecue sauce, plus extra for serving
Grilling rub of your choice or seasoned salt
Toothpicks, soaked in water (optional, to prevent excessive burning while grilling)

Directions:

Preheat grill to 350 degrees.

Pound out chicken breasts (in a plastic bag or between two sheets of wax paper) to about 1/4 inch thickness. Coat the top of chicken with grill rub. Turn over so rub side is down on work surface. Spread one teaspoon of barbeque sauce in a thin layer over each chicken breast. Layer cheese in the middle of the chicken. Roll chicken tightly. Wrap with bacon, using as many slices of bacon as you need and using toothpicks to hold bacon in place.

Grill for 20-25 minutes, turning every 4-5 minutes or until internal temperature of chicken breast has reached 165 degrees.

Remove toothpicks and serve with barbecue sauce on the side.

Yield: 4
servings

Spaghetti with Fresh Veggies

I get cravings to use up the fresh veggies of the summer, this is a crisp and tasty pasta dish with crunchy snow peas, sweet cherry tomatoes, mushrooms and onions. It is also good without the pasta if you want to cut down on carbs. Look into also adding some grilled chicken or shrimp with salt pepper and a pinch of coriander for a nice additional treat mixed with this dish.



Ingredients:

1/2 box of spaghetti/linguine or fettuccine
1 onion, peeled and finely sliced
1 cup cherry tomatoes, sliced in half or into thirds
1 cup snow peas, top & tailed
1.5 cups button mushrooms finely sliced
fresh basil chopped
fresh parsley chopped fine
Olive oil (3 teaspoons)
butter
Salt & Pepper
Parmesan Cheese

Prep Time: 15mins
Cooking Time: less than 15 mins

How to Make:

STEP 1: boil a pan of salted water and cook the spaghetti according to the instructions

STEP 2: heat the olive oil and lightly saute the onions with a pinch of salt until soft or slightly brown

STEP 3: add the butter and mushrooms followed by some ground black pepper

STEP 4: cook the mushrooms until reduced to half the size

STEP 5: add the snow peas and a little olive oil to coat the vegetables

STEP 6: add the cooked, drained spaghetti and mix throughly to coat the spaghetti with the ingredients

STEP 7: continue frying for about 30seconds to mix the oil in

STEP 8: remove from the heat, add the tomatoes, fresh herbs, cheese and mix

STEP 9: serve immediately

James' Famous Lemon Cheesecake

I know it says lemon cheesecake but even with 1/2 cup of lemon juice it isn't so strong that you cannot add any of your favorite toppings. James has been making this tasty treat for years! It is the best no bake cheesecake recipe I have ever tasted! It is really good by itself or we love blueberry and cherry pie filling!



James' Graham Cracker Crust
1 1/2 cups crushed graham crackers (1 small wrapped package out of the box)
1/3 cup melted butter
3 tbsp sugar

Mix well, press into pie pan, bake for 10 min at 350 degrees.
Now you are ready to fill it!

James' Famous Lemon Cheesecake

Ingredients:
1 8oz package cream cheese
1 1/3 cup of Eagle Brand Milk
1/2 cup of lemon juice
1 tsp vanilla

Directions:
Soften and whip cream cheese until fluffy.
Add Eagle Brand milk and beat well.
Add lemon juice and vanilla, blend.
Pour into crust.
CHILL WELL.
Then add your favorite topping(I like blueberry!) and enjoy!

Mini Cheesecakes

This is an awesome little desert with BBQ burgers and fresh cut fries! :o) It is what we will be making tonight!!

INGREDIENTS:
1/3 cup graham cracker crumbs
1 tablespoon white sugar
1 tablespoon margarine, melted

1 (8 ounce) package cream cheese,
softened
1/4 cup white sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 egg

DIRECTIONS:
1. Preheat oven to 325 degrees F. Grease a 6 cup muffin pan.
2. In a medium bowl, mix together the graham cracker crumbs, sugar and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
3. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
4. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.

Bannister Baked Ziti

This is a great pasta dish I like to serve the boys before their basketball games! It was also Justin's choice meal when he graduated boot camp!

Ingredients

1 pound of lean ground beef
1 medium onion
1 clove of garlic
1 (32 ounce) jar spaghetti sauce(more or less depending on how much sauce you like!)
2 tablespoons garlic powder
2 tablespoons Italian seasoning
1 (16 ounce) package ziti/penne pasta
1 tablespoon salt
24 ounces ricotta cheese
1 pound shredded mozzarella cheese
1 cup shredded asiago cheese
1 egg, beaten
1/4 cup grated Parmesan cheese

Directions

Brown ground beef with onion, garlic, 1 tablespoon of garlic powder and 1 tablespoon of Italian seasoning. when the beef is browned add 1 1/2 of the spaghetti sauce.

Bring a large pot of salted water to a boil. Add ziti/penne and cook for 8 to 10 minutes or until al dente; drain and rinse. In a medium bowl, mix ricotta cheese, mozzarella cheese, asiago cheese, egg, 1 tablespoon of garlic powder and 1 tablespoon of Italian seasoning. Once the cheese mixture is combined, add the cooked ziti/penne pasta to the cheese mixture.

Preheat oven to 375 degrees F.

Lightly grease a 9x13 inch baking dish and spoon in enough (1/4 of the sauce) spaghetti sauce to cover the bottom of the casserole dish.

Spoon half the pasta/cheese mixture into casserole dish and pat down. Layer 1/2 the beef/sauce mixture over the pasta/cheese mixture, pat down. Repeat. Topping with remaining spaghetti sauce, followed by Parmesan cheese.

Bake in preheated oven for 50 minutes covered; then 15 minutes uncovered, let stand for 15 minutes before serving.