Sopapilla Cheesecake

This is SO good and SO easy to make!!

Ingredients:

2 cans pillsbury butter crescent rolls
2 (8oz) packages cream cheese (softened)
1 cup sugar
1 teaspoon vanilla
1/4 cup butter (melted)
Cinnamon & sugar

Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

Panko Roasted Asparagus

1 lbs asparagus, ends trimmed
1 tbsp olive oil
1 tsp herbs de provence
2 tbsp butter
1/2 cup panko bread crumbs
1 lemon, juiced and zested
2 tbsp freshly grated parmesan cheese
Coarse salt and freshly cracked black pepper to taste

Preheat the oven to 425 degrees F.
Lay the trimmed asparagus on a baking sheet and drizzle with olive oil. Sprinkle the herbs de provence on top and place into the oven. Roast for about 15 minutes until just tender.
While the asparagus is roasting, melt the butter in a small saucepan. Add the panko and stir for 3-4 minutes until the panko is golden brown. Remove the saucepan from the heat and add the lemon juice and zest and stir. Transfer the panko to a paper towel lined plate and let cool.
Once the asparagus is done, remove the baking sheet from the oven. Transfer the asparagus to a serving platter and sprinkle with the panko mixture. Add the parmesan cheese on top and season with salt and pepper as needed.
Serve immediately.

Skinny Sour Cream Chicken Enchiladas

16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 tbls. fresh chopped cilantro (1/2 tbls. dried)
2 1/2 cups cooked shredded chicken breast
1 can Mexican Rotel
1 cup chopped onions (optional)
8 low carb tortillas
1 cup shredded pepper jack and colby cheese blend
1 can diced green chiles



Directions
In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don't keep stirring.
Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.
Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
Fill each tortilla with about 2 tbls. of the chicken mixture.
Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8x11 dish sprayed with cooking spray.
Pour/Spread the sour cream sauce over enchiladas
Top with the remaining cheese
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.


Nutrition Info

Amount Per Serving: Calories: 275; Total Fat: 8g; Total Carbs: 30g; Protein: 14g

Tosca’s Keep-It-Tight Tilapia - Clean Eating

1/4 cup extra virgin olive oil
3 cloves garlic, minced or pressed
1 tsp paprika
1 tsp ginger
1 tsp fresh ground black pepper
1 tsp dried mustard
1 tsp oregano
1 tsp chili powder
1 pinch cayenne pepper
4 tilapia filets, thawed


Preheat oven to 400ºF. Line your baking sheet with parchment paper. In a medium-sized bowl combine olive oil, garlic and seasonings. Dip each filet into the seasoning and place it on the baking sheet. Pour any remaining seasoning over the filets on the sheet and place the baking sheet in the oven.
Bake for 10 minutes.

Slow Cooker Mexican Chicken - Clean Eating

4 boneless, skinless chicken breasts
1 cup Black Beans
1 cup Corn
1 small jar salsa (your favorite variety)
1 Tbsp cumin
1 Tbsp chili powder
2 cups cooked brown rice





Add to slow cooker: chicken breast, beans, corn, salsa, cumin and chili powder. Mix and cook on low 8 to 10 hours. Serve with cooked brown rice.

Texan Ranch Chicken Casserole

1 large onion, finely chopped
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 tablespoon canola oil
1 garlic clove, minced
3 cups cubed cooked chicken breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 tablespoon chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

Directions
In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.
Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.




Nutritional Facts
1 cup equals 329 calories, 12 g fat (5 g saturated fat), 65 mg cholesterol, 719 mg sodium, 31 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Taco Pizza

1 lb. ground beef
1 envelope taco seasoning mix
2 (8 oz.) cans Pillsbury crescent rolls
1 (16 oz.) can refried beans (I used the jalapeño kind)
2-3 cups shredded cheddar cheese or Mexican blend
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped


Heat oven to 375 degrees.
Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.
Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11 to 13 minutes or just until golden brown.
Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer.
Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion. Return to oven for 3-6 more minutes until cheese is melted. Serve immediately.

Tortilla Chicken Casserole

8 multigrain flour tortillas
3 cups chopped chicken
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red pepper
19oz black beans
14oz canned corn
1 tsp chili powder
3 cups salsa
1 1/2 cups sour cream
1 1/2 cup jalapeno monterey jack cheese, shredded
1 1/2 cup cheddar cheese, shredded
1 tablespoons finely chopped cilantroDirections
Preheat oven to 350. Spray a casserole dish large enough to fit tortillas. Heat olive oil in sautéing pan; sauté onion and red pepper for 5 minutes, until softened. Mix in chili powder, remove from heat, stir in black beans and corn.


In a medium bowl, mix salsa and sour cream. Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses. Repeat 4 times, or until you reach the top of the casserole. *NOTE: Stop layering once you reach the top of your casserole dish and top with cheese* Cover and bake for 25 minutes. Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning. Let stand for 10 minutes before serving. Sprinkle with chopped cilantro and cut into 12 pie shaped wedges.

Easy Fried Rice

I plan on using brown rice....

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce




On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Amish Baked Oatmeal

This just looked really good!


1/2 cup milk
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup sugar
1 egg
1/4 cup butter, softened
1 teaspoon vanilla extract
2 tablespoons oil
1 3/4 cups quick-cooking oats




In a medium sized mixing bowl, beat egg. Add rest of ingredients except oats and mix thoroughly until well combined. Add oats and stir. Pour into a greased 8x8 baking dish. Bake at 350 for 35 minutes.

Make Ahead Mixes

These would be great to give as gifts, or just to make and have on hand so you don't have to buy the boxed stuff



Brownie Mix

1 Cup Sugar
1/2 Cup Flour
1/3 Cup Cocoa
1/4 teaspoon Salt
1/4 teaspoon Baking Powder
Place all of these ingredients in a quart size bag. Then write on the outside of the bag:

Add: 2 Eggs, 1/4 Cup Cooking Oil, 1/4 Cup Water, 1 teaspoon Vanilla.
350 degrees for 25 minutes.
This recipe works best in an 8x8 pan.




Maple Brown Sugar Oatmeal Mix

1 C. quick oats (grind in blender or food processor till finely ground)
1 C. quick oats (leave whole)
3/4-1C. brown sugar
1 Tbsp. maple flavoring
2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg

Combine brown sugar, maple flavoring, salt, cinnamon and nutmeg in a medium bowl. Stir to thoroughly combine the sugar and extract (a mixer is really helpful for this). Add in oats and ground oats. Stir to combine. Store in airtight container.

To Serve:

Place 2/3 C. oatmeal mix in a bowl and add hot water to desired consistency.

For Apple-cinnamon oatmeal-substitute vanilla extract for the maple and add 1/2 C. dried apple pieces.

*Just like the packets you buy in the store, only you can control the ingredients.
*Package in individual baggies for quick, single serving sizes.
*Add more oats and ground oats to make a less sweet mix.
*Double, triple or quadruple the recipe and store in a large jar, scoop out how much you need.


CopyCat IHOP Pancakes



1 1/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 egg, beaten
1 1/4 cup buttermilk (I used regular milk with 1 tablespoon + 1/2 teaspoon vinegar as a substitute)
2 tablespoons melted butter
1/4 cup sugar


Mix dry ingredients in a medium bowl. Add egg and buttermilk and mix until well incorporated. Stir in melted butter and sugar. Grease griddle and cook pancakes over medium heat, flipping once bubbles appear on surface of batter. Serve with softened butter and warmed syrup. YUM!

Stuffed Zucchini Boats

Three medium (8-inch) zucchini, ends trimmed, then cut in half lengthwise

1 tablespoon olive oil

1/2 cup finely chopped onion

3 medium garlic cloves, minced

3/4-pound lean turkey sweet Italian sausage

1/2 cup Parmesan cheese

1/2 cup mozzarella cheese

1/2 cup tomato-basil marinara sauce

3 tablespoons chopped fresh basil

salt and pepper




Directions:
1. Preheat the oven to 350 degrees F. Spray a 13x9-inch baking pan with nonstick spray.

2. Use a small spoon to scrape out the insides of each zucchini half - the pulp. Don't scrape the zucchini all the way to the skin- just make a deep pocket where you'll be able to put the stuffing. Save the pulp and chop it.

3. Heat the olive oil in a large skillet over medium heat. Add the zucchini pulp, onion, garlic and sausage. Cook together 4 to 6 minutes, stirring often, until the onions are softened and the sausage is cooked through. Pour the mixture through a fine sieve to drain the excess moisture. Transfer the meat mixture to a medium bowl.

4. In a small bowl, mix the cheeses together. Remove two tablespoons of the cheese and set aside. Add the rest of the cheese to the meat mixture, along with the marinara sauce and basil. Add salt and pepper, as desired.

5. Divide the meat mixture between the hollowed out zucchini, filling and mounding into each one. Set the stuffed zucchini into the prepared pan and sprinkle the reserved cheese on top.

6. Bake 30 minutes, or until baked through and tender.

Tips:
*These are delicious on their own, but they're also good served over herbed rice.

*If you are preparing this recipe as gluten-free, just be sure to use sausage and marinara sauce that are known to be GF.

Nutritional Information per serving:
Serving size: 1 zucchini boat
Calories per serving: 241
Fat per serving: 13.5g
Saturated Fat per serving: 4.8g
Sugar per serving: 3.9g
Fiber per serving: 3.9g
Protein per serving: 19.2g
Cholesterol per serving: 51.6mg
Carbohydrates per serving: 12.2g

Chuy's Jalapeno Ranch Dip

This stuff is AMAZING!!! It was a dangerous thing when I found this on Pinterest! I usually half this recipe, because it make a TON.


Chuy's Jalapeno Ranch Dip

feeds a crowd

8 ounces mayonaise
24 ounces sour cream
1 cup buttermilk
1 cup tomatillo salsa
1 handful of cilantro
3 ranch dressing packets
1/2 cup pickled jalapenos

Combine all ingredients in a blender; process until smooth.