BUTTERMILK SYRUP (from Mauri)

1 ½ c. white sugar
3/4 c. buttermilk
½ c. butter
2 T. corn syrup
1 t. baking soda
2 t. vanilla extract (AFTER)

In medium saucepan stir together all ingredients. Bring to a boil for 7 minutes, stirring. Remove and add vanilla.
*You can make the buttermilk by using 1 1/2 t. lemon juice and the rest milk and letting it sit for about 10 minutes. You could also use vinegar instead of lemon juice, but I have learned that it doesn't work so great when you add baking soda to the mix. I probably should have learned that in 3rd grade. *
By the way, when I (Mauri) made this it boiled ALL over on my stove. That was not fun to clean up. So make sure you stir as you go...or use a bigger saucepan. That was my mistake.

Lemon Chicken Soup

1 Tb. olive oil
1 onion, minced
3-5 garlic cloves
1/2 chicken
3 bay leaves, broken
1 can chicken broth
2 cups chopped potatoes, zucchini, carrots, and celery
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. lemon pepper
1 lemon
cilantro
Heat oil on medium high in a large pot. Add the onion, garlic, and chicken. Brown the chicken on both sides. Add the bay leaves and broth and as much water needed to cover chicken. Boil until the meat falls off the bone. Remove chicken and cool. Remove bones and skin then add meat back to the pot. Add the vegetables, salt, pepper, and lemon pepper. Cook until the veggies are tender. Dish into bowls and top with freshly squeezed lemon juice and cilantro.

Black Bean Chicken

2 cans black beans (I usually just use 1)
16 oz jar salsa
1/2 cup brown rice (uncooked)
1 lb chicken breast
- Place frozen chicken breast in sprayed crock pot. Pour beans, rice and salsa over chicken. Cook low 8-10 hours and serve.
- If you thaw the chicken just a bit, you can cut the cooking time in half.
-This is a low fat, low carb meal.

Lemon Brownies

2 cubes margarine, softened

2 c. sugar

Cream together.

Add:

4 eggs, beating well after each

2 t. lemon extract

1 t. lemon zest

dash of salt

1 1/2 c. flour

Bake in greased 9x13 pan for 25-30 minutes.

Glaze:

1 c. powdered sugar

2 T. fresh lemon juice

1 t. lemon zest.

Glaze while brownies are warm.

These are SO yummy!! I didn't have lemon extract, so I used twice as much lemon juice instead and they turned out  delicious!

Homemade White Chocolate Raspberry Ice Cream

2 single packages raspberries
2 white chocolate instant pudding (one sugar-free)
2 (8 oz) whipping cream
2 cups sugar
approx 1/2 gallon 1% milk

*I got this recipe from my SIL and she never gave me any directions, just the ingredients. And her ingredients said "milk to fill line" (and I think her ice cream maker is a 4 quart....ours is 6 quart and we figured it was about 1/2 gallon. You could probably use ANY milk, they just use 1% - we used both skim and whole, since that's what we had on hand)
*Also, since I didn't have directions I just threw everything into my ice cream maker. Big mistake. Our raspberries never mixed in, they just froze while whole. So, my suggestion is to mix EVERYTHING in a bowl, until berries are desired consistency (some like chunks, some don't) and then put into ice cream maker until done!!
* This makes a lot! Be prepared to share....or eat LOTS of yummy ice cream! Or cut the recipe in half....whatever :)

Homemade Hummus

1 tsp. lemon zest
1/2 tsp salt or sea salt
1 garlic clove

Zip around in the food processor until well combined

2 can of garbanzo beans, drained
1 TBSP sesame oil
5 TBSP lemon juice
2 1/2 TBSP water
1/2 tsp cumin
2 TBSP olive oil

Keep adding olive oil until it is at desired smoothness. Then add 1/2 to 3/4 cup grated parmesean cheese.

I also like to add the bottled red peppers. Enjoy

Humus Crusted Chicken

Preheat oven to 450

chicken breasts in baking pan/dish
slather with thick layer of hummus
squeeze fresh lemon juice over this
sprinkle with balsamic vinegar
lay some fresh rosemary on top of all

Bake 30-35 minutes.

I read this recipe in a magazine the other day and decided to try it. We liked it a lot! The chicken breasts we used were huge. They needed the full 35 minutes. If you use medium to small ones, you won't need to bake quite that long.

Coconut Milk Clam Chowder

½ c water
1 bottle (8 oz) clam juice
½ c minced onion
1 clove garlic, minced
1 stalk celery, chopped
2 c diced potatoes
1 t salt
1/8 t white pepper
1 can (14 oz) coconut milk
1 can (8 oz) minced clams
1/4 t paprika

In med saucepan heat water, clam juice, onion, garlic, celery, potatoes, salt, and pepper to boiling. Reduce heat and simmer 20 min or until potatoes are tender. Add coconut milk and clams with their liquid. Cook about 5 min until heated through. Sprinkle with paprika.

Oatmeal Cranberry Cookies

1 c butter, softened
1-1/2 cups sugar
2 eggs
1 t vanilla
2 c flour
1 t baking powder
½ t salt
1/4 t baking soda
2 c quick oats
1 c raisins
1 c chopped fresh cranberries
1 T grated orange peel
1 pkg (12 oz) vanilla chips
1 c chopped nuts (optional)
In a mixing bowl, cream butter and sugar. Add the eggs, one at time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, salt, and baking soda; add to the creamed mixture. Stir in oats, raisins, cranberries and orange peel. Stir in vanilla chips. Drop by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 375 for 10-12 min. or until edges are lightly browned.
Note - we omit the raisins and use more cranberries. We usually use dried cranberries. Chopped fresh ones are good, too.

Crock Pot Santa Fe Chicken

Gina's Weight Watcher Recipes

Servings: 8 servings • Size: 1 cup •
Old Points: 3 pts • Points+: 4 ptsCalories: 190 •
Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion
powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast
with salt and lay on top. Cook on low for
10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return
chicken to slow cooker and stir in.
Adjust salt and seasoning. Serve
over rice (extra pts).

Pear Bread

Lisa emailed me this recipe a while back and I just barely got around to trying it.

This recipe is from allrecipes.com

Ingredients

• 1 cup vegetable oil (I used 1/4 cup oil, and 3/4 cup unsweetened applesauce/mixed fruit baby food....I didn't have enough applesauce, so I improvised)
• 2 cups granulated sugar (I used 1 cup white and 1 cup brown)
• 3 eggs
• 2 1/2 cups pears - peeled, cored and chopped (I only used 2 cups because I chopped mine REALLY small because Gary doesn't like "chunks" in his bread)
• 1 cup chopped pecans (I used walnuts)
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour (I used 1 1/2 cups white and 1 1/2 cuos whole wheat)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans.
2. In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans
3. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely

I know it seemed like I made a lot of changes....because I did. Most were because of the suggestions Lisa made.

Whole Wheat Pancakes

This recipe is from Gina's Weight Watcher Recipes

Servings: 7 • Size: 2 pancakes • Old Points: 3 pts • Points+: 4 pts
Calories: 171.7 • Fat: 2.1 g • Carbs: 31.5 g • Fiber: 4.9 g • Protein: 8.9 g • Sugar:2.5 g
Sodium: 561.4 g


Ingredients:

• 2 cups whole wheat flour (I used 1 cup white and 1 cup whole wheat)
• 4 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 2 tsp sugar
• 2 large eggs
• 2 cups + 2 tbsp fat free milk
• 2 tsp vanilla
• cooking spray

Directions:

Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.

Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Makes 14 pancakes.

Turkey Slider Burgers

WE WERE SURPRISED AT HOW DELICIOUS THESE ARE!!
2 cloves garlic, finely chopped
1 small shallot, finely chopped - or white onion finely chopped in food processor
1/2 cup grated cheddar cheese*
1 pound ground turkey
Dash of Worcestershire sauce
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, for brushing 12 small dinner rolls, split in half*
2 plum tomatoes, sliced Pickle slices, ketchup, mustard, or other condiments you like
*For a heart-healthy alternative, use 1/4 reduced-fat cheddar cheese instead of 1/2 cup grated cheddar cheese, and wheat mini-buns instead of white dinner rolls
Instructions:
Preheat your grill to medium heat, using charcoal, or heat a gas grill to medium-high heat.
Toss together the garlic, shallot/onion, and cheese in a medium bowl. Mix in the ground turkey, Worcestershire sauce, salt, and pepper. Divide the burgers into twelve equal-sized patties (about 3 inches wide). Brush the patties with olive oil.Grill the burgers over medium heat for 4 or 5 minutes per side, or until cooked through.
Toast the rolls on the grill for the last few minutes of cooking the burgers. Lay the patties on the rolls, and top with sliced tomatoes and condiments of your choice.This recipe makes 12 sliders. ENJOY!

Sweet Potato Pudding

3 c. sweet potatoes, peeled nd cooked
1/2 c. sugar
3 eggs
1/2 c. evaporated milk
1/4 c. butter
1 Tbsp. vanilla

Topping:
1/2 c. brown sugar
1/4 c. flour
1/4 c. butter
1/2 c. chopped pecans
2 c. mini marshmallows
Mash sweet potatoes with other ingredients. Whip until smooth and fluffy. Put in 8X8 inch casserole pan. Mix topping ingredients (except marshmallows) and spread over potatoes. Bake at 350 for 30 mins. During the last few minutes of baking and marshmallows and cook until browned.

Sloppy Joes

Sloppy Joes
1 lb ground beef
1 onion
1/2 green bell pepper (or a whole one depending on your taste)
Brown meat, then add onion and peppers until tender. Season with salt and pepper and seasoning salt.
Pour in about
1Tbsp Worcestershire sauce - can add more but taste it first before you do.
1Tbsp Dijon mustard
1 can tomato sauce
1/2 C. Catsup (makes it look pretty and red)
2 Tbsp brown sugar-optional
Simmer for 30 min