BBQ Baked Beans

I got this one from Saundra Lee (food network cheif), she all about making store bought food better.  This is by far my favorite way to fix BBQ Baked Beans.

Bacon (Thick)
2 Cans (large) Baked Beans
2 Tbl Tabsco
2 Tbl Honey
1/3 Cup Brown Sugar
1/2 Cup Katchup

Cut strips of bacon into pieces, use about half the package.  Fry in the bottom of pot.  Add all other ingredients and simmer 30-40 minutes.

easy peasy

Georgia Burgers

Here's an oldie but goodie!  My mom used to make these fairly often when we were growing up.  It's kind of a take on Salisbury Stake.  It got it's name from my Grandpa Bello, because it was my mom's specialty! 

4 hamburger patties
2 cans cream of mushrooms soup
1 pkg brown gravy mix
1/4 to 1/2 cup milk

In large skillet, fry hamburger patties until no longer pink.  Remove from skillet set aside.  Use leftover drippings in pan to mix gravy.  Whisk together, soup, gravy mix, and milk in skillet over medium heat until smooth. *The amount of milk all depends on your preference of the thickness of your gravy, for thicker gravy use less milk*  You can add cooked hamburger patties back into the skillet, or server with gravy drizzled over the top.

Serve with mash potatoes or cooked rice.

Wonton Salad

This one came from Nicole Jones, I've served this as both a side dish or a main!  It's a great main dish in on these hot summer days.

     Salad
1 1/2 lb.s chicken, cooked and shredded/cubed
1/2 pkg wontons, fried (until golden crispy and drained on a paper towel), crushed
1 small can mandarin oranges
1 head of lettuce, chopped
     Dressing
1/4 cup vegetable oil
4 tblsp sugar
1 teasp salt
1 tblsp soy sauce
4 teasp apple cider vinegar

Pour all dressing ingredients in a contain with lid, shake until mixed well (if time allows I like to do this ahead of time and chill in fridge).  Place all salad in bowl ingredients in bowl, drizzle dressing over top and toss.

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!