Chicken and Spinach Pasta Toss

Here is the recipe, straight from the Kraft Food and Family Recipe Website:
(Click HERE for link)

Spinach Pasta Toss

Prep Time: 5 min

Total Time: 25 min

Makes: 6 servings, 1 cup each

What You Need!

• 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
• 2 cups multi-grain penne pasta, uncooked
• 1 cup water1 pkg. (9 oz.) baby spinach leaves (7 cups)
• 1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

Make It!

1. BRING tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender.
2. ADD 1/2 of spinach; simmer, covered, 2 min. or until wilted. Stir. Repeat with remaining spinach.
3. SERVE topped with cheese.

Kraft Kitchens Tips:

For a spicier dish, add 1/4 tsp. crushed red pepper flakes or hot pepper sauce along with the tomatoes.

Chocolate Peanut Butter Marble Cake

Ingredients:

• 1/4 cup unsweetened cocoa powder
• 2 tablespoons confectioners' sugar
• 2 tablespoons butter, softened
• 2 tablespoons hot water
• 1 cup peanut butter chips and 1 tablespoon shortening ****I did not use these, instead I used one cup of creamy peanut butter and I think it was better. If you use peanut butter instead of chips and shortening, skip direction #3.
  
• 1 (18.25 ounce) package white cake mix
• 1/2 cup packed brown sugar
• 1 1/4 cups water
• 3 eggs

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). With a non-stick cooking spray, coat a 13X9X2 inch baking pan. Dust with flour and set aside.
2. In a small bowl, stir together the cocoa, confectioners' sugar, butter and 2 tablespoons hot water until smooth and set aside.
3. In microwavable bowl, place peanut butter chips and shortening. Microwave on high for 1 minute, or until chips are melted and smooth when stirred.
4. In large bowl, combine cake mix, brown sugar, 1-1/4 cups water, eggs and reserved melted peanut butter mixture; beat on low speed of electric mixer until moistened. Increase speed to medium, beat 2 minutes until smooth. Remove 1-1/2 cups of the batter and add it to the reserved cocoa mixture; blend well.
5. Pour the peanut butter flavored batter into the prepared pan. Drop spoonfuls of the chocolate batter on top. Swirl with a knife or spatula for a marbled effect.
6. Bake at 350 degree F (175 degrees C) for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool and frost as desired.

Click here for the link to the allrecipes.com site where I found it.

WEIGHT WATCHERS Greek Cinnamon Chicken!

This sounds weird, and I was hesitant to try it, but it is YUMMY!!!!

1 T olive oil

2 onions, chopped

4 garlic cloves, minced

Six 4-ounce skinless chicken thighs (tastes better with bone-in chicken. If using boneless, it won't need to cook for as long)

One 14 1/2 ounce can diced tomatoes (no salt added)

1/4 cup dry white cooking wine

2 bay leaves

1 cinnamon stick

1/2 Tsp ground cinnamon

1/2 Tsp black pepper

1/4 Tsp salt

6 cups hot cooked couscous

1. In a large nonstick skillet, heat the oil. Add the onions and garlic; cook, stirring as needed, until softened, about 5 minutes.

2. Add the chicken, tomatoes, wine, bay leaves, cinnamon stick, ground cinnamon, pepper, and salt; bring to a boil. Reduce the heat and simmer, covered, stirring as needed, until the chicken is cooked through, about 30 minutes. Discard the bay leaves and cinnamon stick. Serve the couscous, topped with the chicken and sauce.

Per Serving: 392 Calories, 7 g Total Fat, 2 g Sat. Fat, 94 mg Cholesterol, 207 mg Sodium, 48 g Total Carbohydrate, 3 g Dietary Fiber, 30 g Protein, 62 mg Calcium

Weight Watchers info: 1 serving provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milks, 1 Fat
Points per serving: 8

Found in the cookbook, "Weight Watchers Simply the Best"

Chili

I made this chili a couple weeks ago for home group for Frito Chili Pie...it was great!

Ingredients:
1 pound ground beef
1 package McCormick Chili Seasoning Mix
1 can Kidney Beans (15 oz.) (don't drain)
1 can Petite Diced Tomatoes
1 can Tomato Sauce (8 oz.)
chopped onion

Directions:
1. Cook ground beef and onion in skillet.
2. Stir in the rest of the ingredients.
3. Bring to a boil. Reduce heat to medium/low and simmer for about 10 minutes (covered). Stir as needed.
4. Serve over Fritos with the fixin' or eat it by itself!

*It was really delicious!! :)
This serves about 5. For home group I doubled it.

Chess Cookie Bars

This is a recipe I got from Susanne Miller. It is super simple and really yummy!

First Layer Ingredients:
1 pkg. Duncan Hines yellow cake mix
1 egg, sl. beaten
1 stick butter or margarine, softened

Second Layer Ingredients:
1 pkg. 8 oz. cream cheese, softened
1 box powdered sugar (16 oz box)
2 eggs, sl. beaten
1 tsp vanilla

Preheat oven to 325 degrees. Combine cake mix, 1 egg, and butter. Beat until together and press into a 9 x 13 dish.

Mix remaining ingredients and spread over top.

Bake for 45-50 minutes or until slightly brown. (Susanne suggested to be sure to keep an eye on them, as they can burn on the bottom.)

Let cool for 1-2 hours and cut into squares.

Crock Pot Recipe Website

Ali found this great link where you can look up tons of Crock Pot Recipes, everything from dinner to dessert in a Crock Pot. I am a big fan of using mine, especially during the school day because you come home to a fully cooked meal. If you didn't want it to start when you left the house, you could plug it into one of those lamp timers and set it to start later in the day.

Cream of Mushroom Baked Chicken

Ingredients:
chicken breasts
1 can cream of mushroom
1 can chicken broth
paprika (optional)
garlic powder (optional)

Directions:
1. Preheat oven to 350.
2. Line a baking dish with foil. Spray with non-stick cooking spray.
3. In a small bowl, mix 1 can of cream of mushroom and 1 can of chicken broth. Mix.
4. Sometimes I like to put a few dashes of paprika and garlic in the bowl and mix that in as well. Sometimes I will just use the garlic powder.
5. Pour mixture into baking dish.
6. Clean chicken and lay into dish. I push it down to where the mixture will cover the chicken.
7. Bake for 1 hour.

*I really like to make this chicken with mashed potatoes or rice. I use the mixture as a gravy on the potatoes or rice. This is Keith's favorite way I bake chicken. It is so creamy and yummy!!

Enjoy!!

Oreo Truffles

This recipe is originally from Kraftfoods.com, and is one that I use all the time around Christmas or special occassions. They're fun little treats that you can really dress up.

Ingredients:
3 cups Oreo cookies, finely crushed
1 pkg. (8oz.) cream cheese, softened
2 pkg. (8 squares each) semi-sweet baking chocolate, melted (I typically only use 1 1/2 pkgs.)
Melted almond bark (for drizzling over the top of finished truffles), chopped nuts, additional crushed Oreos, or sprinkles to decorate tops of truffles.

Mix 3 cups of cookie crumbs with the cream cheese until well blended. I use my food processor to crush up the Oreos, and soften up the cream cheese further by beating it in my stand mixer for a while. Then I add the Oreos with the mixer still running, just a little at a time until well blended.

Shape into 42, 1-inch balls and place on wax paper-covered baking sheet. I use two baking sheets to accomodate all the truffles. Once I'm finished filling one sheet, I stick it in the fridge to let the oreo/cream cheese set while I'm filling the second sheet. When I'm done filling the second sheet I swap and let the second sheet set while I continue on to the next step with the first sheet.

Dip balls in melted chocolate; return to wax paper-covered baking sheet. Place back into the fridge and continue the same process with the second sheet.

If you choose to top your truffles with crushed oreo, nuts, or sprinkles, do so directly after dipping. If using a drizzling of almond bark, allow chocolate to set first. I drizzle almond bark by simply using a small ziploc with the corner snipped out.

**Alternative to dipping** - instead of dipping in melted chocolate, you can coat the truffles with powdered sugar or unsweetened cocoa powder.

Enjoy! :)

Aunt Edith's Lasagna Recipe

Better late than never? Sorry this took so long...

I know everyone has a favorite lasagna recipe, but this one is famous in my family. It’s not the quickest lasagna recipe, but oh so yummy. Aunt Edith is my Papaw’s youngest sister.

1 lb hamburger meat, browned
1 lb sausage, browned
1 large can tomatoes
1 can tomato paste
1 Tbsp parsley flakes
1 clove garlic, minced
1 tsp onion salt
10 oz wide lasagna noodles
16 oz cottage cheese
1 tsp salt
2 eggs, beaten
½ cup cheddar cheese
2 Tbsp parsley flakes
2-3 cups shredded Mozzarella

Mix first 7 ingredients together and cook, uncovered, in a large pot or Dutch oven for 1 hour. Cook the noodles and drain. Mix cottage cheese, salt, eggs, cheddar, and parsley flakes in a medium bowl. In a large baking dish, layer 1) half of noodles; 2) half of cheese mixtures; 3) half of meat sauce; 4) layer of Mozzarella cheese. Repeat layers and bake for 30-40 minutes at 325 degrees.

This can also be frozen if you use all fresh ingredients. Just freeze after layering all ingredients, then thaw and bake when you're ready.

Stove Top Stuffing Meatloaf

I love a good meatloaf. My sister tried this first a year ago, and then I gave it a try. It's really good and really easy.

Ingredients:
1 1/2 pounds lean ground beef
1 package Stove Top Stuffing Chicken Flavored Stuffing Mix
2 large eggs
1 cup ketchup
chopped onion (how much depends on the size of the onion and your taste. I usually use about 1/4-1/2 of an onion.

Directions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients together in a large bowl. The best way to mix meatloaf is with your hands.
3. Place a piece of foil on a glass bakeware dish.
4. Pat down meatloaf in an oval shape. I usually put the meatloaf in two smaller ovals for better cooking.
5. Cook for about 45 minutes.

Of course, I love to make this with mashed potatoes and green beans!