Sunday, March 18, 2012

Crockpot Oatmeal

A simple, easy and nutritious meal! I simply mix everything in the crockpot before bed and my family wakes up to a divine breakfast! Serves 8.

2 cups dry oats (preferably steel cut oats)
1 cup brown sugar
1.5 tsp ground cinnamon
2 cans evaporated milk
3.5 cups water

Spray the crock with nonstick spray. Now mix together in the crock the oats, brown sugar and cinnamon. Make sure there aren't any sugar lumps. Add the milk and water, and stir well.

Cook on low for 6-8 hours. Go to bed. When you wake up, yummies await!

Stir well before serving.

About 10 points a serving! If you use fat free evaporated milk it will be down to 8 points! Have at it!

My Bread Pudding

Bread Pudding is one of my husband's favorite desserts - or snack! It's simple to make, and this version has a yummy sauce. Serves 12. Trust me, 12 servings is good because i'm sure people are going to be asking for seconds!

1 loaf of bread, shredded (I used whole wheat)
3 cups milk
4 eggs, beaten
2 cups sugar
2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 cup raisins (more if you wish!)

For the sauce:

1 cup brown sugar
1/4 cup Karo dark syrup
3/4 cup milk
1 tsp vanilla
2 tbsp butter

In a bowl, cover the bread with the milk. Let soak. Add the eggs, sugar, vanilla exteact, cinnamon, nutmeg and allspice. Mix well.

Spray a 9 x 13 baking pan with nonstick spray and pour bread mixture in, making sure to even everything out with a spatula.

Before baking

Bake in a preheated 350 F oven for about a half hour. If you stick a fork in it and it comes out clean, it is done.

While Bread Pudding is baking, prepare the sauce. In a pot on medium-high heat, mix together the brown sugar, milk and Karo syrup till sugar has melted. Add the butter and vanilla extract and simmer for about 5 more minutes. Use a wire whisk to get rid of any lumps. Mix on and off while simmering. Let cool while waiting for bread pudding to get done baking. Pour over bread pudding, like so.

11 points per serving! You really do have to save room for dessert! Enjoy, enjoy and enjoy!

Tuesday, March 13, 2012

Norma Jeane's Chicken Parmesan

There are a lot of versions of Chicken Parmesan out there. But this is mine, and this is how our family likes it. The ingredients list is kind of long, but so worth it. Trust me! And I will have to say it tastes AWESOME. Judge for yourself! Serves 4.

8 oz angel hair or spaghetti pasta
4 chicken breasts, cut through the middle
2/3 cup bread crumbs
1/3 cup shredded parmesan cheese
1/2 tsp black pepper
1 tsp ground ginger powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp parsley
2 8-oz cans tomato sauce
1 tsp oregano
1 tsp basil
1/2 tsp red pepper flakes
1/2 cup sugar (more or less depending on your taste)
1 cup grated mozzarella cheese
1/2 cup parmesan cheese

Prepare pasta according to package directions. Drain, and set aside.

Spray an oven-proof casserole with nonstick spray.

In a big bowl, mix together the bread crumbs, parmesan cheese, black pepper, ground ginger, garlic powder, onion powder and parsley. I like to use a wire whisk to make sure everything is incorporated well. Now completely coat each piece of chicken with the mixture, making sure to get it in all the little places. Throw away any leftover bread crumb coating. Lay the coated chicken in the oven-proof casserole. Bake in a preheated 425F oven for about 20 minutes.

In another big bowl, mix together the tomato sauce, oregano, basil, red pepper flakes and sugar. When chicken is done, pour over the chicken. Mix together the mozarella and parmesan cheeses and sprinkle on top of the chicken and sauce. Pop the casserole dish back in the oven for another 10 minutes.

And you are all set! Here it is, fresh from the oven.

About 13 points a serving. It is delicious and very filling!

Shown with Garlic Bread and steamed Green Beans

Sunday, March 11, 2012

Salmon Bean and Rice Casserole

Easy and healthy are 2 things that matter to me. Busy mommies always want to feed their families healthy, nutritious food - while watching their waistline! Serves 4.

2 cups rice, cooked
1 can red kidney beans, drained
1 can chopped fire-roasted green chiles
2 cans salmon, drained
1 tsp cumin
1/4 tsp red pepper flakes
1 bell pepper, chopped, your choice color
1/2 cup bread crumbs
1/4 cup parmesan cheese
1 tbsp parsley

Cook rice according to package directions. Set aside. Personally, I just use Minute Rice, but us what you prefer.

In a mixing bowl, throw together the red kidney beans, green chiles, salmon, cumin and red pepper flakes. Mix well.

Spray an oven-proof casserole dish with nonstick spray and spread the rice over the bottom. Now pour the bean mixture on top and even it out. Lay the chopped bell pepper on top, like so.

In a bowl, mix together the bread crumbs, parmesan cheese and parsley, and sprinkle over the red peppers.

Cover top with an oven-proof lid or use foil to cover. Bake in a preheated 400F oven for about a half hour. And it is done.

About 9 points a serving! Healthy, tasty and yummy!

Pesto Angel Hair Chicken

Since I posted a recipe using Pesto the last time, I decided to share this Pesto Pasta recipe. It's a favorite in our family and goes very well with chicken! Serves 4.

12 oz angel hair pasta
3 chicken breasts, diced
1/4 tsp cayenne pepper
1 tbsp minced garlic
1/4 cup lemon juice
1 cup extra virgin olive oil plus 2 tbsp olive oil
1/4 cup parmesan cheese
1/3 cup oregano
1/3 cup basil

Prepare angel hair pasta according to box directions. Drain, and set aside.

Put the 2 tbsp olive oil into a pot and heat on high. Add the chicken, cayenne pepper, minced garlic and lemon juice. Stir well and set on medium. Cook till there are no more pink parts to the chicken and liquid has evaporated.

Now Mix together well in a bowl the 1 cup olive oil, parmesan cheese, oregano and basil. Pour into the pot with the chicken and heat thoroughly for about 3-4 minutes. Now finally, add your cooked angel hair pasta and make sure to mix very well, incorporating everything.

About 11 points a serving! Healthy and filling and full of heart-healthy fat. Dig in folks!