Pork Chop Rub

Modified from allrecipes

1 tbsp Lawry's seasoned salt
1 tsp ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground paprika
2 tsp Worchestershire sauce
4 pork chops

Mix together and rub on chops. Let sit for 10 minutes. Grill on each side until finished, let rest 10 minutes.

3 Minute Chocolate Cake

From Linda's Low Carb Recipe site

1/4 cup almond flour, 1 ounce
1 tablespoon cocoa
1/4 teaspoon baking powder
3 tablespoons plus 1 teaspoon granulated Splenda or equivalent liquid Splenda
2 tablespoons butter, melted
1 tablespoon water
1 egg

Mix the almond flour, cocoa, baking powder and granulated Splenda, if using, in a 2-cup glass measuring cup. Stir in the liquid Splenda, if using, butter, water and egg. Mix well with a spoon or fork. Scrape batter down evenly with a rubber spatula. Cover with plastic wrap * and vent by cutting a small slit in center. Microwave on HIGH 1 minute until set but still a little moist on top. I had to do mine for 1 minute 20 seconds. Cool slightly and serve warm topped with whipped cream or cool completely and frost as desired.

Makes 2 servings
Can be frozen

* I'd forgotten to cover mine with plastic, but it came out wonderful anyway. I think the plastic would probably keep it very moist, perhaps more like a pudding cake in texture.

With granular Splenda:
Per Serving: 237 Calories; 22g Fat; 7g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per serving: 227 Calories; 22g Fat; 7g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs

Chocolate Caramel Cookies

From Simple and Delicious Magazine

1 pkg devil's food cake mix
1/4 cup water
1 egg
3 tbsp canola oil
38 Rolo candies
Chopped hazelnuts

Combine cake mix, water, egg, and oil in a large bowl. Roll rounded teaspoonfuls of dough into balls. Press a candy into each; reshape balls. Dip tops in hazelnuts.

Place 2-in apart on ungreased baking sheets. Bake at 350 degrees for 8-10 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

Creamy Lemon Cake Bars

From Simple and Delicious Magazine

1 pkg (18 1/4 oz) lemon cake mix
1/2 cup butter, softened
1 egg

Filling:
1 can (16 oz) lemon frosting
1 pkg (8 oz) cream cheese, softened
2 eggs

Beat cake mix, butter, and egg in a large bowl until crumbly. Press into the bottom of a greased 13x9 baking pan.

Beat frosting and cream cheese in another bowl until smooth. Set aside 1/2 cup for topping. Add eggs to remaining mixture; beat on low speed until combined. Spread over crust.

Bake at 350 degrees for 35-40 minutes or until filling is set. Cool on a wire rack for 1 hour. Spread reserved frosting mixture over top. Refrigerate for at least 2 hours. Cut into bars. Store in the refrigerator.

Crab Stuffed Tilapia

From Simple and Delicious Magazine

1 small onion, finely chopped
1 celery rib, finely chopped
1/4 cup plus 6 tbsp butter, divided
2 pkgs (3.53 oz each) premium crabmeat, drained
1/3 cup dry bread crumbs
1/3 cup mayonnaise
1 egg, beaten
2 tbsp diced pimentos, drained
1/4 tsp seafood seasoning
4 tilapia fillets
1/4 tsp salt
1/4 tsp paprika

Saute onion and celery in 1/4 cup butter in a large skillet until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimentos and seafood seasoning. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks.

Place seam side down in a greased 9-in square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika.

Bake, uncovered, at 400 degrees for 25-30 minutes or until fish flakes easily with a fork. Discard toothpicks. Spoon pan juices over fish.

Sausage Lasanga Roll

From Simple and Delicious Magazine

12 lasagna noodles
1 lb bulk Italian sausage (or could use ground beef)
2 jars (26 oz each) spaghetti sauce
1 carton (15 oz) ricotta cheese
2 cups (8 oz) shredded part-skim mozzarella cheese, divided
1/4 cup shredded Parmesan cheese, divided
1 egg
2 tbsp minced fresh parsley or 2 tsp dried parsley flakes
2 1/2 tsp minced fresh rosemary or 1/4 tsp dried rosemary, crushed
2 tsp lemon juice
1 1/2 tsp minced fresh thyme or 1/2 tsp dried thyme
1 tsp grated lemon peel
1 tsp coarsely ground pepper
1/2 tsp salt

Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Drain. Stir in spaghetti sauce.

Combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon peel, pepper, and salt in a large bowl.

Drain noodles. Spread 2 tbsp cheese mixture on each noodle; gently roll up.

Spread 2/3 cup meat sauce into each of two greased 11x7 in baking dishes. Place roll-ups seam side down over sauce. Top with remaining meat sauce. Sprinkle with remaining cheeses.

Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 degrees for 45-50 minutes or until bubbly. Each casserole serves 6.

To use frozen casserole: Thaw in fridge overnight. Remove 30 minutes before baking. Cover and bake at 350 degrees for 50-60 minutes or until bubbly.

Zucchini Coins

From Weelicious

1/2 Cup Whole Wheat Panko or Bread Crumbs
1/4 Cup Parmesan Cheese, grated
1/2 Tsp Salt
1/2 Tsp Garlic Powder
1 Large Egg
1/4 Cup Flour
2 Medium Zucchini, cut into 1/4 inch coins

1. Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.
2. Mix the first 4 ingredients in a bowl.
3. Whisk the egg in a separate bowl.
4. Place the flour in another bowl.
5. Make an assembly line with the bowls, and first dip the zucchini coins into the
flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.
6. Place all of the coins on the baking sheet/rack. Arrange so they’re not touching, spray with oil and bake for 20 minutes or until the
bread crumbs are golden.
7. Serve.

*After step 5 place on a baking sheet and freeze for 30 minutes. Remove and place in a ziploc bag, label, and freeze. When ready to eat – take them out of the freezer and put them in the oven adding at least another 3-5 minutes baking time.

Florentine Meatballs

2 pkg. frozen chopped spinach, thawed and squeezed dry
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
4 garlic cloves, minced
2 tsp dried oregano
2 eggs, lightly beaten
2 lbs lean ground beef

Combine first six ingredients in a large bowl. Crumble beef over mixture and mix well. Shape in 32 balls.

Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400 degrees for 24-28 minutes or until no longer pink. Drain on paper towels.

Makes a double batch, so freeze half for later use. Can be used with spaghetti and sauce, in subs, stroganoff, etc.

Chocolate Cake Mix Cookies

From Simple and Delicious Magazine

1 pkg (8 oz) cream cheese, softened
1/2 cup butter, softened
1 egg
1 tsp vanilla extract
1 pkg chocolate cake mix
1 cup semisweet chocolate chips
1 cup peanut butter chips

In a large bowl, beat cream cheese and butter until smooth. Beat in egg and vanilla. Add cake mix; beat on low speed until blended. Stir in chocolate and peanut butter chips.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees for 10-12 minutes or until set. Cool 3 minutes before removing to wire racks. Store in an airtight container.

Chicken Artichoke Casserole

From Simple and Delicious Magazine

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 can (14 oz) water-packed artichoke hearts, rinsed, drained, and chopped
1 can condensed cream of chicken soup
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/3 cup 2% milk
1 garlic clove, minced
1/2 tsp onion powder
1/2 tsp pepper
1 cup onion and garlic salad croutons, coarsely crushed

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder, and pepper. Drain pasta; add to chicken mixture.

Transfer to greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.

Spinach Stuffed Chicken Pockets

From Simple and Delicious Magazine

4 cups fresh baby spinach
1 garlic clove, minced
2 tsp, plus 1/4 cup olive oil, divided
1/2 cup garlic-herb cheese spread
2/3 cup plus 1/4 cup seasoned bread crumbs
1/2 tsp salt, divided
4 boneless skinless chicken breast halves
1 egg, beaten
1/4 tsp pepper

In a large skillet, saute spinach and garlic in 2 tsp oil until spinach is wilted. Remove from the heat. Stir in the cheese spread, 2/3 cup bread crumbs and 1/4 tsp salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks.

Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture.

In a large skillet over medium heat, cook chicken in remaining oil for 6-8 minutes on each side or until a meat thermometer reads 170 degrees. Discard toothpicks before serving.

Quick Pizza Rolls

From Simple and Delicious Magazine

1 lb ground beef
1/2 cup chopped green pepper
1/4 cup chopped onion
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1/4 cup water
1 garlic clove, minced
1 tsp sugar
1 tsp Italian seasoning
1/2 tsp salt
6 French rolls
3/4 cup shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese

In large skillet, cook the beef, pepper, and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, paste, water, garlic, sugar, Italian seasoning, and salt. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes or until heated through.

Cut 1/4 off the top of each roll; set aside. Carefully hollow out bottom or roll, leaving a 1/4 inch shell. Fill each roll with 1/2 cup mixture. Sprinkle with cheese. Replace bread tops.

Place needed number or sandwiches on a baking sheet. Bake at 350 degrees for 10-15 minutes or until heated through. Individually wrap remaining sandwiches tightly in foil; freeze for up to 3 months.

To use frozen sandwiches: Thaw in the fridge overnight. Remove from the fridge 30 minutes before baking. Place foil-wrapped sandwiches on baking sheet. Bake at 350 degrees for 30-35 minutes or until heated through.

Stuffed shrimp appetizers

From Simple and Delicious Magazine

20 uncooked large shrimp (about 1 lb)
1 egg, beaten
1/2 cup soft bread crumbs
1 tbsp mayonnaise
1/2 tsp lemon juice
1/4 tsp salt free seasoning blend
1/4 tsp pepper
Dash cayenne pepper
1 can (6 oz) lump crabmeat, drained
2 tbsp grated Parmesan cheese
1 tsp paprika

Peel and devein shrimp, leaving tails on. Butterfly each shrimp along the outside curve. Open shrimp flat and place butterflied side down in an ungreased 15x10x1 baking pan.

In a small bowl, combine the egg, bread crumbs, mayonnaise, lemon juice and seasonings. Stir in crab. Place 1 tbsp of mixture over each shrimp; sprinkle with cheese and paprika. Bake at 350 degrees for 9-11 minutes or until shrimp turn pink. Serve warm.

Note: Can use stuffing mix for mushrooms, too!

Spinach Cheese Dip

From Simple and Delicious Magazine

1 pkg (8 oz) cream cheese, softened
1 jar (16 oz) salsa
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
2 cups (8 oz) shredded Mexican cheese blend
Tortilla chips

In a large bowl, combing the cream cheese, salsa, spinach, and 1 cup cheese blend. Spread into an ungreased 9-in. pie plate. Sprinkle with remaining cheese.

Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through. Serve with tortilla chips.

Key Lime Mousse Cups

From Simple and Delicious Magazine

4 oz. cream cheese, softened
2/3 cup sweetened condensed milk
1/4 cup key lime juice
1/2 cup heavy whipping cream, whipped
2 pkg (1.9 oz each) frozen miniature phyllo tart shells
Fresh raspberries and lime wedges, optional

In a large bowl, beat the cream cheese, milk, and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with raspberries and lime wedges if desired. Serve immediately.

Dreamy S'more Pie

From Simple and Delicious Magazine

1 pkg (8 oz) cream cheese, softened
1 1/4 cups heavy whipping cream
1 jar (13 oz) chocolate hazelnut spread
1 graham cracker crust (9 in)
3 cups miniature marshmallows

In a large bowl, beat cream cheese and whipping cream until thickened. Add hazelnut spread; beat until just combined. Spoon into crust. Cover and refrigerate for at least 3 hours.

Just before serving, top with marshmallows; press gently into filling. Broil 6 inches from the heat for 1-2 minutes or until marshmallows are golden brown.

Chocolate Fruit Basket Cake

From Simple and Delicious Magazine

1 pkg chocolate cake mix
1 can chocolate frosting
11 Kit Kat candy bars
2 lbs fresh strawberries
1 pint fresh blueberries
1 pint fresh raspberries
2 tbsp apricot preserves, warmed
Fresh mint leaves, optional

Prepare and bake cake according to package directions, using two greased 9 in round cake pans. Cool for 10 minutes before removing to wire racks to cool completely.

Spread frosting between layers and over top and sides of cake. Separate candy bars; lightly press into sides of cake. Arrange berries on top; brush with preserves. Garnish with mint if desired.

Parmesan Crusted Tilapia

From Simple and Delicious Magazine

1/2 cup all-purpose flour
1 egg, beaten
1/2 cup crushed butter-flavored crackers (about 10 crackers)
1/4 cup grated Parmesan cheese
1/2 tsp salt
4 tilapia fillets, (5 oz. each)
2 tbsp olive oil
Lemon wedges

Place flour and egg in separate shallow bowls. In another shallow bowl, combine the crackers, cheese, and salt. Dip fillets in the flour, egg, then cracker mixture.

In large skillet, cook fillets in oil over medium heat for 4-5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve with lemon.

Chocolate Pecan Cheesecake

From Simple and Delicious Magazine

25 caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 chocolate crumb crust (pre-made)
2 pkg (3 oz each) cream cheese, softened
1/2 cup sour cream
1 1/4 cups cold 2% milk
1 pkg (3.9 oz) instant chocolate pudding mix
1/2 cup hot fudge ice cream topping, warmed

In a small saucepan, combine caramels and evaporated milk. Cook and stir over medium-low heat until smooth. Stir in 1/2 cup pecans. Pour into crust. Refrigerate for 15 minutes.

Meanwhile, in a large bowl, beat cream cheese and sour cream until smooth. In a small bowl, whisk milk and pudding mix for 2 minutes; beat into cream cheese mixture until blended. Spread over caramel mixture. Refrigerate for at least 30 minutes. Before serving, drizzle with hot fudge topping and sprinkle with remaining pecans. Yield: 12 servings

Melt In Your Mouth Chuck Roast

From Simple and Delicious Magazine

1 large onion, sliced
1 medium green pepper, sliced
1 celery rib, chopped
1 boneless beef chuck roast (2 to 3 lbs)
1 can (14 1/2 oz) Italian stewed tomatoes
1/2 cup beef broth
1/2 cup ketchup
3 tbsp. brown sugar
2 tbsp. Worchestershire sauce
4 1/2 tsp. prepared mustard
3 garlic cloves, minced
1 tbsp soy sauce
2 tsp pepper
1/4 tsp crushed red pepper flakes
3 tbsp cornstarch
1/4 cup cold water

Place the onion, green pepper and celery in a 5-qt. slow cooker; add the roast. In a large bowl, combine the tomatoes, broth, ketchup, brown sugar, Worchestershire sauce, mustard, garlic, soy sauce, pepper, and pepper flakes; pour over meat. Cover and cook on low for 5-6 hours or until meat is tender.

Remove meat and vegetables; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 6 servings.

Creamy Spinach Noodle Toss

From Simple and Delicious Magazine

1 1/2 cups uncooked egg noodles
2 bacon strips, diced
2 tsp finely chopped onion
6 1/2 tbsp all-purpose flour
3/4 tsp salt-free seasoning blend
1/8 tsp salt
Dash pepper
1 1/4 cups 2% milk
1 pkg (9 oz) fresh baby spinach
3/4 cup grated Parmesan cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp. Using a slotted spoon, remove to paper towels to drain.

Stir the flour, seasoning blend, salt and pepper into drippings until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add spinach, cook and stir until spinach is wilted.

Drain noodles; transfer to a serving bowl. Add spinach mixture and cheese, toss to combine. Sprinkle with bacon mixture. Yield: 4 servings

Hazelnut Crescent Rolls

From Simple and Delicious Magazine

1 tube refrigerated crescent rolls
1/2 cup chocolate hazelnut spread, warmed
1/3 cup chocolate covered English toffee bits
Confectioners sugar

Unroll crescent roll dough; separate into triangles. Spread each with 1 tbsp hazelnut spread; sprinkle with toffee bits. Roll up from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents.

Bake at 375 degrees for 11-13 minutes or until lightly browned. Dust with confectioners sugar. Yield: 8 servings

Portabello Chicken Lo Mein

From Simple and Delicious Magazine

4 oz. uncooked linguine
1 tbsp cornstarch
1 cup chicken broth
1 tbsp rice vinegar
1 tbsp honey
3/4 tsp salt
1/2 tsp ground ginger
1 lb boneless skinless chicken breasts, cut into strips
2 tbsp sesame oil, divided
2 medium carrots, sliced
1 medium onion, chopped
1 3/4 cups sliced baby portabello mushrooms
2 cups fresh baby spinach

Cook linguine according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth, vinegar, honey, salt, and ginger until smooth. Set aside.

In a large skillet or wok, stir-fry chicken in 1 tbsp oil for 4-6 minutes or until no longer pink. Remove with a slotted spoon; keep warm.

Stir-fry carrots and onion in remaining oil for 2 minutes. Add mushrooms; stir-fry for 2 minutes. Add spinach; stir-fry 1-2 minutes longer or until vegetables are crisp tender and spinach is wilted.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir-fry for 1-2 minutes or until thickened. Drain linguine. Add chicken and linguine to the pan; heat through. Yield: 4 servings.

Chicken Portabello with Mashed Red Potatoes

From Simple and Delicious Magazine

1 1/2 lbs. red potatoes, cubed
1/4 cup all-purpose flour
1 1/4 tsp salt, divided
1 1/4 tsp rubbed sage, divided
1/2 tsp dried thyme
1/2 tsp pepper
4 boneless skinless chicken breast halves
2 tbsp olive oil
3/4 lb sliced baby portabello mushrooms
1 pkg (8 oz) cream cheese, softened and divided
1 1/4 cups chicken broth, divided

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

Meanwhile, in a large resealable plastic bag, combine the flour, 1 tsp salt, 1 tsp sage, thyme, and pepper. Add chicken, one piece at at time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 5-8 minutes on each side or until a meat thermometer reaches 170 degrees. Remove and keep warm.

In the same skillet, saute mushrooms until tender. Reduce heat; add 6 oz. cream cheese, 1 cup broth and remaining salt and sage. Cook and stir until cheese is melted. Drain potatoes; mash with remaining cream cheese and broth. Serve with chicken and sauce mixture. Yield: 4 servings.

Barbequed Meatballs

From a ground beef cookbook

1 lb. ground beef
1 tsp. salt
Dash of pepper
1/3 cup quick cooking oatmeal
2/3 cup milk
2 tbsp. brown sugar
2 tsp. dry mustard
2 tbsp. vinegar
1 tbsp. Worchestershire sauce
3/4 cup ketchup

Mix first 5 ingredients in bowl. Shape into balls. Brown in skillet. Place in baking dish. Blend brown sugar and dry mustard in a bowl. Stir in remaining 3 ingredients, mixing well. Pour sauce over meatballs. Bake at 350 degrees for 40 minutes. Yields 4 servings.

Gondola Sandwich

From a ground beef cookbook

1 lb. ground beef
1 cup chopped onion (I eyeball this, or use some dried minced onions if I don't have fresh)
1/2 cup green pepper, chopped
1 2 1/2 oz. jar sliced mushrooms, drained
1 8 oz. can tomato sauce
1 6 oz. can tomato paste
1/4 cup grated Parmesan cheese
1/4 tsp. each oregano, garlic salt, rosemary
1 loaf French bread, split
1 6 oz. package mozzarella cheese slices (I use shredded cheese)

Brown ground beef in skillet, stirring until crumbly; drain. Add onion, green pepper and mushrooms. Cook for 5 minutes, stirring occasionally. Mix in next 6 ingredients and 1/4 cup water. Simmer for 10 minutes, stirring occasionally.

Scoop bread from bottom half of loaf, forming a shell. Spoon in ground beef mixture. Top with cheese. Replace the top of loaf, Bake wrapped in foil at 400 degrees for 6 to 8 minutes or until heated through. Cut into sandwiches. Yields 8 servings.

My notes: For a smaller crowd, I make the beef mixture as directed, but buy a small loaf of French bread. I only use half the mixture and freeze the rest for a quick meal another day.

Chicken Crust Pizza

From my friend Angie's blog.

1 boneless chicken breast, pounded flat - about 1/4 in thick
cover with garlic salt and Italian seasoning
1 tablespoon pizza sauce
4 slices pepperoni
A couple slices of green pepper, diced
1 ounce mozzarella cheese, shredded


Season the chicken.
Spread the sauce over the chicken, then top with the pepperoni and pepper.

Bake at 400º about 10-15 minutes
Add the cheese over the top.
Bake an additional 5 minutes or until the cheese is bubbly and browned.