Bread Machine Potato Rolls

Mom gave me a bread machine for christmas, and I love how easy it is to prep dough!

In Ben and Christy first ward together they met an awesome family, the Bollard's.  Wendy Bollard (the mother) is an excellent cook.  This is one of the recipes she has shared with Christy...and Christy has shared with the rest of us!

1 cup milk
1/2 cup butter or margarine (1 cube)- melted
1 cup water
2 eggs (large)
1 cup potato flakes
5 cups flour
1/4 cup sugar
2 teaspoons salt
1 tablespoons yeast (make a well when adding yeast)

Put ingredients into bread machine in above order.  Mix on dough setting.  Divide dough in half.  Roll both halves of dough flat into two large circles, and cut each circle into 12 pie sections.  Roll pie sections.  Place on two large cookie sheets.  Cover rolls with plastic saran wrap, and let rise in warm area until doubled in size (~30 min to 1 hour).  Preheat oven to 400 degrees.

Remove plastic cover, and bake at 400 degrees for 10 minutes.

Remove from oven, and brush butter on top of rolls.

Makes 24 rolls.

*These make the BEST rolls for cold cut sandwiches, this is what Witney and Skylar served at their first baby shower.*

Jalene's Fruit Salad

1 lg can fruit cocktail (I prefer the fruit cocktail with extra cherries)

1 lg can pineapple (tidbits)

1 can mandarin oranges

3 bananas

1 small instant lemon pudding

4 tblsp lemon juice

Drain canned fruit, stir in pudding (powder) and lemon juice.  Chill.  Cut and add bananas just before serving.

{Witney's} Chocolate Chip Cookies

When Witney went away to college she was missed dearly by all of us.  This recipe is one of many great things she picked up in Cedar City.

{you may consider doubling this recipe, unless you're on a diet}

Preheat 350 degrees

1/2 cup shortening

1/3 cup sugar

1/3 cup brown sugar

1/2 tsp vanilla

Mix all above ingredients together

1 1/8 cup flour

1/2 tsp baking soda

1/2 tsp salt

1 egg

Mix together

add stir in 1/2 pkg chocolate chips

Spoon dough onto cookie sheet and bake 8 to 10 minutes.

*Holiday addition - replace chocolate chips with holiday M&M's*

Chicken Enchiladas

My favorite, FAVORITE enchilada recipe.  Here's the best part....It's low fat!  I found this recipe when searching for weight watcher recipes.  I fell upon this blog (www.skinnytaste.com) which has a ton of great recipes.

{(I usually double this recipe, because it goes so fast)(also this can be on the spicy side, light up on the chipotle seasoning if you want it more mild)}

For the sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup fat free chicken broth
kosher salt and fresh pepper to taste

For the chicken:
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked, shredded chicken breast
1 cup diced onion (I've used a tbsp of dried onions)
2 large cloves garlic, minced
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
8 (6-inch) reduced carb whole wheat flour tortillas
1 cup shredded low fat Mexican cheese
Nonstick cooking spray

In a medium saucepan, spray oil and saute garlic.  Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.  Bring to a boil.  Reduce heat to low and simmer for 5-10 minutes.  Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in skillet over medium heat.  Sauté onions and garlic on low until soft, about 2 minutes.  Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes.  Remove from heat.

Spray a 13x9 glass baking dish with non-stick spray.  Put 1/3 cup chicken mixture into each tortilla, place seam side down.  top with sauce and cheese.  Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.  Top with low fat sour cream or scallions if you wish.

8 servings, ww 4pt (calories 159.5, fat 5.9)

*I saw a tip on storing extra cilantro...finely chop cilantro and pack in ice cube trays, then fill with chicken stock and freeze.  I used frozen cilantro cubes in this recipe and it works great!

Pumpkin Carrot Cookies

This is the perfect guilt free cookie, curiosity of Chirsty Schmauss.

1 Box Carrot Cake Mix

1 15oz Can Pumpkin

1/4 Can of water

1/2 Bag Chocolate Chips (optional)

Frosting (optional)

Mix all ingredients together.  With a large spoon, scoop onto cookie sheet.  It will be very sticky.  Bake at 355 degrees for 13 minutes. Wait to cool before frosting.

Weight Watcher Pt.= about 1 pt each (without chocolate chips or frosting)

*The box cake mix is not limited to Carrot Cake, it can be substituted for any cake mix.  I've done both chocolate and spice cake which were both yummy.*

Oatmeal Cookies

Ahhh, Mom's classic!  Everyone's favorite cookie!

This is a huge recipe.  Christy usally halves it and I usally freeze half unless it's the holiday season and I'm putting together treat plates ;)

2 cups brown sugar
2 cups sugar
1 lb. butter (soften)
4 eggs
2 tsp. vanilla
     Cream together
1 tsp. salt
2 tsp. baking powder
1 tsp. soda
4 cups flour
5 cups oatmeal
2 cups raisins/chocolat chips
3 cups (oppional)

Refrigerate overnight; roll dough out into golf size balls and flatten; bake 350 degrees 6-8 minutes.

Chewy Low Fat Banana Oatmeal Cookies

I found these on my favorite (weight watchers) blog.  These are full of flavor and very addicting!  So addicting that I like to double the recipe!

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp unsalted butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 large egg
1/4 cup mashed ripe banana
1/2 tsp vanilla extract
2 cups quick oats

Preheat oven to 350 degrees; line two baking sheets with parchment paper.  In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.  In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.  Add the egg, followed by the mashed banana and vanilla extract.  Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain.  Drop heaping tablespoonfuls of the dough onto parepared baking sheets.  Bake for about 10-12 mintues, or until cookies becomes light brown at the edges.
let cool on baking sheet for 3 or 4 miutes, then transfer to a wire rack to cool completely. 
Store in an airtight container so you don't eat them all in one sitting!

ww points: 4pt for 2 cookies