Twice Baked Potato Casserole

Twice-Baked Potato Casserole

My daughter gave me this recipe because she knows I love potatoes. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream. —Betty Miars, Anna, Ohio

6-8 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

• 1-1/2 pounds red potatoes (about 6 medium), baked
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound sliced bacon, cooked and crumbled
• 3 cups (24 ounces) sour cream
• 2 cups (8 ounces) shredded mozzarella cheese
• 2 cups (8 ounces) shredded cheddar cheese
• 2 green onions, sliced

Directions

• Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place
• half in a greased 13x9-in. baking dish. Sprinkle with half of the
• salt, pepper and bacon. Top with half of the sour cream and cheeses.
• Repeat layers.
• 
  
• Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle
• with onions. Yield: 6-8 servings.
• 
  

Nutritional Facts: 1 serving (1 each) equals 594 calories, 38 g fat (23 g saturated fat), 128 mg cholesterol, 702 mg sodium, 34 g carbohydrate, 3 g fiber, 24 g protein.

© Taste of Home 2013

Crab Imperial

Maryland Jumbo Lump Crab Imperial

 

Save Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Chef Dennis

Serves: 2-3

Ingredients

• 1 lb jumbo lump crabmeat (or lump)
• ½ cup Hellman’s Mayonnaise
• 1 tsp sugar
• 1 tsp old bay
• 1 tsp finely chopped Italian parsley
• 1 large egg lightly beaten
• squeeze of lemon juice

Instructions

1. Mix mayonnaise, egg, sugar, old bay, lemon juice and parsley together and blend well, this is your imperial sauce.
2. Gently fold crabmeat into imperial sauce, being careful not to break up crab meat.
3. place portions in baking dish using ramekins or small casserole dishes*
4. Bake in 350 degree oven for 20 minutes (top will turn golden brown)
5. Allow to cool just a few minutes before serving, it will set and be more flavorful as it cools slightly.

Notes

Depending upon what you serve as a side dish you can get 3 portions out of this. You really don’t want to make it any smaller than ⅓ of a pound per person though. If you want to stretch this, think about making stuffed shrimp with the filling, that could easily serve 4 people.

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Spiced Chai Mix

Spiced Chai Mix

“One Christmas, my sister-in-law mixed up this drink for our family gathering. I asked for the recipe and have been enjoying it's warm, spicy flavor ever since. It tastes great with a warm blanket and a good book!” —Dee Falk, Stromsburg, Nebraska

26 ServingsPrep/Total Time: 15 min.

Ingredients

• 3 cups nonfat dry milk powder
• 1-1/2 cups sugar
• 1 cup unsweetened instant tea
• 3/4 cup vanilla powdered nondairy creamer
• 1-1/2 teaspoons ground ginger
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• OPTIONAL GARNISH:
• Whipped cream

Directions

• In a food processor, combine all dry ingredients; cover and process
• until powdery. Store in an airtight container in a cool dry place
• for up to 6 months.
• 
  
• To prepare 1 serving: Dissolve 3 tablespoons of mix in 3/4 cup
• boiling water; stir well. Dollop with whipped cream if desired.
• Yield: about 5 cups mix (26 servings).
• 
  

Nutritional Facts: 1 serving (calculated without cream) equals 114 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 75 mg sodium, 21 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchange: 1-1/2 starch.

© Taste of Home 2013

Mexican Meatball Stew

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Makes: 8 to 10 servings

Prep 10 mins Cook 6 hrs to 7 hrs  (low)

Mexican Meatball Stew

Ingredients

• 2 14 1/2ounce cansMexican-style stewed tomatoes, undrained
• 2 12 ounce packages frozen cooked Italian-style turkey meatballs, thawed (24 total)
• 1 15 ounce canblack beans, rinsed and drained
• 1 14 ounce canseasoned chicken broth with roasted garlic
• 1 10 ounce packagefrozen whole kernel corn, thawed
• Fresh oregano (optional)

Directions

1. In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. If desired, garnish each serving with oregano.

Nutrition Facts (Mexican Meatball Stew)

• Servings Per Recipe 8,
• cal. (kcal) 287,
• Fat, total (g) 13,
• chol. (mg) 37,
• sat. fat (g) 6,
• carb. (g) 30,
• Monosaturated fat (g) 0,
• Polyunsaturated fat (g) 0,
• fiber (g) 6,
• sugar (g) 3,
• pro. (g) 16,
• sodium (mg) 1134,
• Percent Daily Values are based on a 2,000 calorie diet

Zuppa Toscana

Zuppa Toscana (yes, the same one from Olive Garden)

1 pound bulk Mild or Hot Italian sausage (I use Hot, always)
1 1/4 teaspoons crushed red pepper flakes (More to taste)
1 large onion, diced
1 tablespoon minced garlic
5 (14 ounce) cans chicken broth
6 potatoes, cut small
1 cup heavy cream (or 1 cup milk + 1-2 TBS. Cornstarch)
1-2 Cups Kale, chopped.

My changes - replace Kale with 1 box of frozen spinach; reduce chicken broth in half; add one chopped red pepper; add 1 tsp basil

Cook the Italian sausage in a stock pot over medium-high heat until crumbled, browned, and no longer pink, 10 to 15 minutes. Drain, rinse (to remove excess oil) and set aside.
Saute the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream, red pepper flakes, and the cooked sausage; heat through. Mix the Kale into the soup 5 minutes before serving.

This soup makes about 4-5 large bowls. It can be made vegetarian if you sub in Vegetarian Sausage Crumbles.

Shepherd's Pie

Photo by: Photo: William Dickey; Styling: Lisa Powell Bailey

Shepherd's Pie

This potato-topped shepherd’s pie gets extra flavor from the cheese and carrots that are added to the mashed potato crust. And you can take a shortcut with the crust because the recipe calls for frozen mashed potatoes.

Southern Living JULY 2008

• Yield: Makes 8 servings
• Cook time:40 Minutes
• Prep time:15 Minutes
• Stand:5 Minutes

Ingredients

• 1 1/2 pounds ground round
• 1 cup chopped onion
• 1/2 (8-oz.) package fresh mushrooms, sliced
• 1 garlic clove, minced
• 1 cup frozen peas, thawed
• 4 teaspoons beef bouillon granules
• 1/2 teaspoon salt

• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon all-purpose flour
• 1 (14 1/2-oz.) can stewed tomatoes
• 1 bay leaf
• 2 tablespoons red wine vinegar
• Cheese-and-Carrot Mashed Potatoes

Preparation

1. Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.
2. Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.
3. Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.
Note: To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400° for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.

Crock Pot Beef Strogonaff

Joscelyn MilstoneSLOW COOKER RECIPES

I've been told this is The Absolute BEST Crockpot Beef Stroganoff Recipe

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire
1/2 cup water
8 oz of cream cheese
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together.
Cook on Low for 8 hours.

Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.
Oh my gosh! This was so good and so easy.
Oh, and I doubled it the second time I made it.

So good to freeze BEFORE adding the cream cheese. Just re-heat on the stove and add cream cheese 10 minutes before serving. The meat becomes even more tender when reheated after freezing-perfect for toast.

Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese

Ingredients:
• 3 pounds boneless/skinless chicken breasts
• 1 12-ounce bottle of your favorite buffalo sauce
• 1 1-ounce packet of dry Ranch mix
• 6 tablespoons butter
• 3 cups uncooked macaroni
• 12-16 ounces shredded cheese (such as cheddar)
• 3 eggs (beaten)
• 1 can cheddar cheese soup
• 1/2 cup sour cream
• 1 cup milk
• Seasoning to taste (salt, pepper, dry mustard, oregano, etc.)

Directions:
• Cut chicken into bite-sized pieces and add to Crock-Pot® Slow Cooker
• Pour entire bottle of buffalo sauce and packet of ranch mix on top of chicken
• Cook on low for 5-6 hours (until chicken is cooked through)
• Once chicken is ready, boil and drain the macaroni and set aside
• Melt butter and grated cheese in a saucepan over medium heat
• Place cooked macaroni, melted cheese, sour cream, beaten eggs, cheese soup and seasonings on top of the buffalo chicken
• Cook on high for about 2 hours

Crock Pot Mexican Chicken

Easiest Dinner Ever.

Get ready for one of the easiest meals ever.
Of course it involves the crock pot!
Here is what you need:

- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel

Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel,

Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.
This is what it looks like after 6 hours:

I turn the crock pot off & let it sit for about 30-45 minutes.
It is a little soupy, but letting it sit causes it to not be as soupy.

I serve this over rice. The rice soaks up some of the soupy-ness.

It makes a lot, it feeds 6-8 adults. You could have it for dinner a couple nights & for lunch.
I actually like it better on the 2nd day, when it isn't as soupy.
So, you could make this the day before & then keep it in your fridge overnight.
When we have it on a leftover day, sometimes I combine the rice & the cream cheese chicken mixture and use it for burritos. Add a tortilla, some lettuce, cheese & salsa.
Easy. Good. Healthy.

And, you could use pinto beans instead of black beans.
Make a tostada or a rice bowl.
So many options!
Whatever floats your boat!

I don't even have a name for it.
I call it "Cream Cheese Crock Pot Chicken"
But, it is like Cream Cheese Chicken Goodness.
Call it whatever you want. It is yummy & so easy to make!
Enjoy!

***Edited to Add***
Some of you have said there isn't much of a kick, so if you want to add more flavors, you can add a packet of taco seasoning, or a packet of dry ranch dressing mix, or use Hot Rotel (or Hot Salsa).

Oven Fried Cauliflower

~OVEN FRIED CAULIFLOWER ~



INGREDIENTS:
1/2 Head of Cauliflower Florets
2 Cups Gluten Free Bread Crumbs /Panko Bread crunbs
1 tsp Garlic Powder
1tsp Sea Salt
1tsp Black Pepper
1/2tsp Cayenne Pepper (optional)
2 Eggs – Beaten
1 Tsp Mustard
1/2 Cup Marinara Sauce or favorite dipping sauce

DIRECTIONS:
Break cauliflower into florets.
Beat 2 eggs into a bowl and add 1 tsp mustard
In a bowl with the breadcrumbs, add 1 tsp garlic powder, salt and pepper.
Dip cauliflower into egg and then drop into breadcrumbs and coat.
Place on baking sheet covered in parchment paper and bake at 400F for 15-20 minutes. Turn half way through.
Heat marinara sauce and serve immediately.

Skinny Shake

Have you tried the Skinny Shake before, it tastes like a Wendy's frosty:
3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1-2 Tbsp unsweetened Cocoa powder
1/3 of a Banana
Blend.

Hints:  add honey for sweetness, freeze banana.

Summer Vegetables with Sausage and Potatoes

Lean Italian chicken sausage with summer bell peppers and zucchini sauteed with baby red potatoes and fresh herbs for a quick one pot meal.

I love a meal that only dirties one pot because although I may love to cook, I really don't love to clean! I labeled this as kid-friendly because my older one (the pickier one) loves this and my younger one will eat the sausage and peppers, but picks out the potatoes. Since every child is different I'll let you decide! This is also gluten-free for those of you with a gluten intolerance, dairy-free and egg-free.

You can use Italian chicken sausage or turkey sausage depending on what is available to you in your area. I've tasted several brands and really came to love Al Fresco's sweet chicken sausage and Premio's chicken sausage. My local health food store and Italian deli also carry their own homemade sausage which is wonderful. If rosemary isn't your thing, use fresh thyme instead.

Summer Vegetables with Sausage and Potatoes
Skinnytaste.com
Servings: 4 • Size: little over 1 3/4 cups • Old Points: 7 pts • Points+: 8 pts
Calories: 326 • Fat: 11 g • Protein: 23 g • Carb: 33.5 g • Fiber: 5.3 g • Sugar: 5 g
Sodium: 897 mg

Ingredients:

• 1 lb baby red potatoes, cut in half or quartered
• 2 tsp oil
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• fresh cracked pepper
• 14 oz Italian chicken sausage, sliced 1-inch thick
• 1 large onion, chopped
• 4-5 cloves garlic, smashed with the side of the knife
• 1/2 orange bell pepper, diced 1-inch squares
• 1/2 yellow bell pepper, diced 1-inch squares 
• 1 red bell pepper, diced 1-inch squares
• 2 tbsp fresh rosemary (or other fresh herb such as thyme)
• 2 cups zucchini, 1/2 inch thick and quartered

Directions:

Place oil and potatoes in a large, deep non-stick skillet with a tight fitting lid on high heat; season with garlic powder, salt and pepper. When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning. Remove from heat and let them sit 5 minutes without removing the lid.  Set potatoes aside on a dish.


Add the sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes. Season chopped vegetables with salt and pepper. Add onions, peppers, garlic and rosemary to the skillet and mix. Continue cooking stirring occasionally until onions and peppers become slightly browned. Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.


Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.

Makes about 7 1/2 cups.

Notes:  Bill loved this.  I doubled the amount of peppers and onions.

Chinese Pork Tenderloin with Garlic-Sauced Noodles

Chinese Pork Tenderloin with Garlic-Sauced Noodles

This slow cooker medley of Chinese flavors is a yummy and healthy alternative to take-out. Serve with lime wedges to add zesty flavor.

Oxmoor House SEPTEMBER 2012

• Yield: 9 servings (serving size: 1 1/3 cups noodle mixture, 1 teaspoon peanuts, 2 teaspoons cilantro, and 1 lime wedge)

Ingredients

• 2 (1-pound) pork tenderloins, trimmed
• 1/4 cup lower-sodium soy sauce, divided
• 1 tablespoon hoisin sauce
• 1 tablespoon tomato sauce
• 1 teaspoon sugar
• 1 teaspoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 3 tablespoons seasoned rice vinegar

• 1 teaspoon dark sesame oil
• 8 cups hot cooked Chinese-style noodles (about 16 ounces uncooked)- I used ramen noodles, 3 packs
• 1 cup matchstick-cut carrots
• 3/4 cup diagonally sliced green onions
• 1/4 cup fresh cilantro leaves
• 1/3 cup chopped unsalted, dry-roasted peanuts
• 1/3 cup chopped fresh cilantro
• 9 lime wedges

Preparation

1. Place tenderloins in a 5-quart electric slow cooker. Combine 1 tablespoon soy sauce and next 5 ingredients (through garlic); drizzle over tenderloins. Cover and cook on LOW for 3 1/2 hours. Remove pork from slow cooker, and place in a large bowl, reserving cooking liquid in slow cooker. Let pork stand 10 minutes.
2. Strain cooking liquid through a sieve into a bowl. Cover and keep warm. Shred pork with 2 forks.
3. Return cooking liquid to slow cooker; stir in remaining 3 tablespoons soy sauce, vinegar, and sesame oil. Cover and cook on HIGH 10 minutes. Turn slow cooker off. Add pork, noodles, and next 3 ingredients (through cilantro leaves), tossing to coat. Spoon noodle mixture into bowls; sprinkle with peanuts and chopped cilantro. Serve with lime wedges.

Nutritional Information About 8 WW points per serving

Amount per serving

• Calories: 303
• Calories from fat: 0.0%
• Fat: 5.7g
• Saturated fat: 1.2g
• Monounsaturated fat: 2.3g
• Polyunsaturated fat: 1.4g
• Protein: 28.3g
• Carbohydrate: 34.1g
• Fiber: 2.7g
• Cholesterol: 72mg
• Iron: 3.1mg
• Sodium: 555mg
• Calcium: 30mg

Oatmeal Cake

Oatmeal Cake

added by Jolayne Cooper

This is one of my favorite cakes from when I was little. In fact, I always asked for this cake for my birthday because I loved it so much. It is simple, but delicious. I have tried other oatmeal cakes, but none measure up to my Mom's. I hope you enjoy it.

Cook time: 30 Min  Prep time: 30 Min  Serves: 12

Ingredients

CAKE

1 1/4 c water, boiling

1 c oatmeal, old fashioned, uncooked

1/2 c butter

1 c sugar

1 c brown sugar, firmly packed

2 eggs

1 tsp vanilla

1 1/2 c all-purpose flour

1 tsp baking soda

3/4 tsp cinnamon

1/2 tsp salt

1/4 tsp nutmeg

TOPPING

1/2 c butter

2 c coconut

1 c nuts (finely chopped)

1 1/2 c brown sugar, firmly packed

8-10 Tbsp evaporated milk

Directions

1. Preheat oven at 350 degrees. Pour boiling water over oatmeal and set aside for 20 minutes.

2. Cream butter and sugars, add eggs. Beat well.

3. Add vanilla and oatmeal mixture. Add flour, baking soda, salt, cinnamon, and nutmeg. Mix well. Put in greased 9x13 inch pan. Bake for 30 minutes.

4. For Topping: Melt butter and add coconut, nuts, brown sugar, and milk. Mix well. Frost cake when you take it out of the oven, and broil until the top is brown. (Watch it carefully so it doesn't burn.)

Enchilada Bubble Bake

Blogger Jessica Walker from Lil Miss Bossy uses simple ingredients to create this casserole that comes together in a flash!

Prep Time
15 Minutes

Total Time
50 Minutes

Makes

6 servings

1

lb lean (at least 80%) ground beef

2

cans (7.5 oz each) Pillsbury® refrigerated biscuits

1

can (15 oz) Progresso® black beans, drained

1

can (10 oz) Old El Paso® enchilada sauce

1

can (8 oz) tomato sauce

1

cup shredded Mexican cheese blend (4 oz)

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
2. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary.
3. Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.
4. In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top.
5. Bake 25 to 30 minutes. Let stand 5 minutes before serving.

Makes 6 servings

Sweet Baby Ray's Crockpot Chicken

Sweet Baby Ray's Crockpot Chicken


4-6 chicken breast
1 btl Sweet Baby Ray's sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder
Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

Sweet and Smoky Salmon with Orange Salsa

Overview

Cool and fruity Orange Salsa complements the sweet 'n smoky seasoned salmon fillets.

Ingredients

Serves:

4

Step 1:

1/4 cup orange juice

2 tablespoons olive oil

2 tablespoons McCormick® Perfect Pinch® Salt Free Southwest Sweet 'n Smoky Seasoning

2 tablespoons packed brown sugar, divided

1 pound salmon fillets

Step 2:

2 cans (11 ounces each) mandarin oranges, drained and cut into 1/2-inch pieces

2 tablespoons finely chopped red bell pepper

1 tablespoon chopped fresh cilantro

1/2 teaspoon McCormick® Perfect Pinch® Salt Free Southwest Sweet 'n Smoky Seasoning

select all

Add to list

Nutritional information

(amount per servings)

Total Calories: 368

Sodium: 70mg

Fat: 20g

Carbohydrates: 23g
Cholesterol: 71mg
Protein: 24g
Fiber: 2g

Directions

1. Mix juice, oil and 1 tablespoon each Seasoning and sugar in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Meanwhile, for the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
2. Preheat oven to 400°F. Mix remaining 1 tablespoon each Seasoning and sugar in small bowl. Remove salmon from marinade. Discard any remaining marinade. Rub salmon evenly with seasoning mixture.
3. Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve with Orange Salsa.

Honey Grilled Shrimp

• Prep: 10 min. + marinating Grill: 10 min.
• Yield: 8 Servings
• 

Ingredients

• 1 bottle (8 ounces) Olive Garden Signature Italian Dressing
• 1 cup honey
• 1/2 teaspoon minced garlic
• 2 pounds uncooked medium shrimp, peeled and deveined

Directions

• In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting.
• Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
• Grill, uncovered, over medium heat or broil 4 in. from the heat for 1 to 1-1/2 minutes on each side. Baste with reserved marinade. Grill or broil 3-4 minutes longer or until shrimp turn pink, turning and basting frequently. Yield: 8 servings.

Nutritional Facts 1 serving equals 175 calories, 5 g fat (1 g saturated fat), 168 mg cholesterol, 383 mg sodium, 14 g carbohydrate, trace fiber, 18 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

WW Points 7 per serving

Buffalo Chicken Pasta Bake

Buffalo Chicken Pasta Bake

1 16 oz. box Penne pasta, cooked and drained
3 boneless, skinless chicken breasts; cubed and cooked
1/2-1 C. Franks Hot Sauce
1 C. Ranch dressing
1-2 C. Shredded cheese (Colby Jack or Cheddar)

1. Preheat oven to 350* and prepare a deep baking dish.

2. Mix together hot sauce and ranch. In separate bowl, mix chicken, pasta and cheese. Pour sauce over all and mix well.

3. Pour everything into prepared baking dish, sprinkle with cheese (if desired) and bake for 20-25 min.

Florida Shrimp Soup

Wonderful soup from the Dixie Crossroads Restaurant in Titusville, FL

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Old Florida Style Shrimp Soup

INGREDIENTS:
6 slices bacon
1/2 cup chopped onion
1 tsp. garlic
1 (1 lb. 12 oz) can tomato
1 green pepper, chopped
1/4 tsp. liquid red pepper
1/2 tsp. black pepper
1 bay leaf
1 carrot, sliced thin
2 med. Celery sticks, sliced
2 med. Potatoes, cubed
2 tsp. salt
1/2 lb. Fresh Small Shrimp

DIRECTIONS:
Fry bacon, drain, and crumble in small pieces. Sauté onion and garlic. Add tomatoes, and add rest of ingredients to onion. Bring to boiling point, reduce heat and simmer 20 minutes. Add shrimp and heat through. Garnish with bacon.

My version:  instead of using the liquid red pepper, I added a can of Rotel with chili peppers.  
3 WW points per serving

Crock Pot Parmesan Garlic Quick Bread

Crock Pot Parmesan Garlic Quick Bread (use a 3-4 quart crock pot)

1 1/2 cups baking mix (I used Bisquick)
2 egg whites
1/2 cup milk
1 Tablespoon minced onion
3/4 teaspoon garlic salt (or powder)
1/2 cup parmesan cheese
1/2 cup shredded cheddar cheese (optional)

Combine all ingredients. Save a little of both cheeses to sprinkle on the top.  Pour into a well greased crock pot. 

Sprinkle with the remaining cheese.

  Cook on high for 1 hour.

Make 8 servings

*You can add more or less garlic depending on your garlic preference.