All American Dessert

All American Dessert

1 lg Berry blue jello
1 lg Red jello, any flavor
4 c Water; boiling
2 c Water; cold
8 oz Cool Whip; thawed
4 c Angel food cake, cubed
2 c Strawberries; sliced
1/2 c Blueberries

Dissolve berry blue jello in 2 cups of boing water. In a separate bowl, dissolve the cherry jello. Stir 1 cup of cold water into each bowl. Pour into separate 9x13" pans.

Refrigerate at least 3 hours until firm. Cut into 1/2" cubes.

Place blue jello cubes in bottom of clear glass trifle bowl. Top with 1/3 of the Cool Whip. Add cake cubes, then sliced strawberries. Top with another 1/3 Cool Whip. Add the red jello cubes and then the remaining Cool Whip.

Sprinkle blueberries over top.

I made this last night and OH MY GOODNESS they were fabulous!! I had a cook out and I sent the recipe home with about 5 people!! sooo yummy!!!



Weight Watchers 6 Points
35 Minutes to Prepare and Cook


Ingredients

* 1 pound chicken breast, uncooked, boneless, skinless
* 1/2 medium pineapple
* 1 medium green pepper
* 1 medium sweet red pepper(s)
* 1 large onion(s), spanish
* 1/4 cup pineapple juice, or orange juice
* 3 medium garlic clove(s), minced
* 2 Tbsp low-sodium soy sauce
* 1 tsp olive oil
* 4 sprays cooking spray
* 2 cup cooked white rice


Directions

* Cut chicken, pineapple, peppers and onion into approximately twenty-four 1-inch-thick pieces each. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large nonmetallic bowl; marinate in refrigerator for at least 1 hour and up to 24 hours.
* Preheat grill. Lightly coat vegetables with cooking spray. Thread a piece of each pepper, pineapple, chicken and onion on 8 skewers, repeating twice in same order; brush with marinade.
* Grill over medium-hot coals until chicken is completely cooked, about 8 to 10 minutes, turning kebabs every 2 minutes so they're cooked evenly on all sides. Yields 2 kebabs and 1/2 cup rice per serving.

Number of Servings: 4

Shredded Beef and Caramelized Onion Tostadas
Corn tortillas
Shredded beef (see recipe below)
1 tsp olive oil
1/2 sweet yellow onion
Salt & pepper to taste
1 14 oz can of chili beans (with sauce) or black beans (drained & rinsed)


Preheat oven to 400 degrees. Line a baking sheet with tin foil and spray with cooking spray. Place corn tortillas on the baking sheet and spray the tops of each tortilla with spray. Bake in oven for 5-7 minutes or until golden brown (flipping if needed). Meanwhile, heat olive oil in a skillet over medium heat; add onions, salt & pepper to taste and cook until caramelized. Heat beans in a pan over low heat until warm.

Toppings:

Lettuce, chopped finely
Green onions, chopped
Tomatoes, diced
Cheddar cheese (or low fat Mexican blend), shredded
Low fat sour cream
Cilantro, chopped finely
Salsa

Layer each corn tortilla with beef, onions, beans, cheese, lettuce, tomatoes, onions, cilantro, salsa & sour cream. Enjoy!

Shredded Beef:


1 1/2 lbs of round roast (chuck roast is flavorful but isn't as lean)
1 7 oz can of whole green chiles reserve the juice
1 tbsp olive oil
1 tbsp chili powder
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp cumin powder
2-3 cloves of chopped garlic
1-2 cups of beef broth

Preheat oven to 275 degrees. Heat olive oil in a cast iron dutch oven (or baking dish). Combine seasonings and rub onto the meat thoroughly. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Cook 4-5 hours until shreds easily. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stove top or in a crock-pot.
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Dressing:

1/2 cup of seasoned rice vinegar
2 tbsp olive oil
1 tsp sesame oil
3 cloves of garlic, minced
2 tsp soy sauce
2 tsp sugar

Combine all ingredients thoroughly. Let sit for at least 1 hour to let the flavors combine.

Salad:

1 handful of cilantro leaves, chopped
1 handful of basil leaves, chopped
2 green onions, diced finely
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1 cup of shredded carrots
1/2 cup of toasted peanuts
1/2 lb spaghetti noodles, cooked per instructions

Prepare all the vegetables, set aside. Once the spaghetti has cooked per instructions, rinse with cold water and drain. Once the noodles are cool, add the vegetables and peanuts. Mix the dressing again thoroughly then add to the noodles and vegetables. Stir until well combined and serve. Enjoy.
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Yummy salad!!

*
Romaine lettuce
* Handful of grape tomatoes
* 2 green onions, sliced
* 2 small baby bell peppers - red, yellow or orange, diced
* 1/2 cup black beans
* 1/2 cup sweet frozen corn, thawed
* 1 tbsp raw or toasted pumpkin seeds
* 1 avocado, diced
* 2 tbsp cotija cheese
* 1 handful of tortilla strips for salads
* Cilantro Lime Vinaigrette (recipe below) to taste


In a large salad bowl add chopped lettuce, tomatoes, green onions, avocado, bell peppers, black beans, corn, tortilla strips, pumpkin seeds and cotija cheese. Top the salad with the vinaigrette to taste and serve. Enjoy!

Cilantro Lime Vinaigrette:

* 1/2 cup of chopped cilantro
* 1/4 cup canola oil
* 1-2 tbsp fresh lime juice
* 1 tbsp apple cider vinegar OR red wine vinegar
* Salt and pepper to taste
* 1 clove garlic, minced
* 1/2 tsp oregano


I seasoned some chicken breast w/ Oregano and served it on top of it, I also added celery and cucumbers to it.. So good!!

Cucumber Sandwiches

1 (8 ounce) cream cheese, softened
* 4 tablespoons mayonnaise
* 2 tablespoons onions, grated
* 1 large cucumber, peeled, grated
* 1/4 teaspoon salt
* 14 slices bread

Directions

1.
1
Prepare cucumber by peeling and grating. Press out water from cucumber.
2.
2
In a medium bowl stir softened cream cheese with mayonnaise until fluffy.
3.
3
Add grated onions, cucumber and salt. (If filling is made ahead and refrigerated, allow to get to room temperature before preparing sandwiches.).
4.
4
Spread filling onto 7 slices of bread and top with 7 bread slices. Crust maybe be trimmed, if desired. Cut into quarters.

Ranch Style Chicken

This was super yummy!! Probably my favorite of her dishes so far!! and that is saying A LOT!!! I used Turkey Bacon and substituted a few things to make it a little healthier(didnt use the bacon grease, used EVOO instead)... it was sooo good...


Pioneer Women

Fruit Pizza

1 package (18 ounces) refrigerated crescent rolls
1 package (8 ounces) cream cheese softened
1/3 cup sugar
4 cups assorted fresh fruit such as strawberries, bananas, kiwi, blueberries, etc (any fruit really)

Preheat oven to 350° F.

Place dough on round baking stone and cook 18-20 minutes until golden brown. Remove from oven and cool.

For topping, combine cream cheese and sugar and spread over cookie dough, then start placing on the fruit.

Tuscan Chicken

4 (6oz) skinless, boneless chicken breast halves
1/2 ts salt
1/2 ts dried Italian seasoning
1/4 ts freshly ground pepper
1tb olive oil
1 pint grape tomatoes
2 tb balsamic vinegar
1 tb water

Sprinkle chicken with Italian seasoning, salt, pepper,... heat oil over med heat cook til golden brown, add tomatoes

Crunchy Asian Salad

POINTS® Value: 5
Servings: 4
Level of Difficulty: Easy
Preparation Time: 10 min

Crunchy Asian Salad
Ingredients

* 3 oz package ramen noodle soup mix (any flavor)
* 2 cups shredded cabbage
* 2 medium scallions, sliced (about 1/2 cup)
* 1/4 cup sliced almonds (about 2 oz)
* 1 medium red pepper, cut into thin strips
* 1/2 cup Litehouse Sesame Ginger dressing
* 1 cup unsweetened mandarin oranges, drained
* 2 cups coarsely chopped fresh baby spinach leaves

Instructions

* Crush ramen noodles with your hands before opening package; discard seasoning packet from soup mix. In a large bowl, combine noodles, cabbage, scallions, almonds and pepper; pour in dressing and toss to mix well. Gently stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours. Yields 4 servings.

I marinated a small chicken breast in the dressing and grilled it.. and put it on top of this salad.. it was really good!!!

Chicken Dumplings

Take 2 large uncooked boneless, skinless chicken breasts, cut into bite sized pieces.

Saute lightly until chicken is opaque on outside.

Add 1 can chicken or veggie broth, cook on medium for 10 minutes.

Add 1 bag Steamfresh or other mixed veggies, and 2 cans of condensed cream of ____ soup. (I used 1 cr chicken and 1 cr mushroom)
DO NOT dilute the soup with milk or water. Heat 10 more minutes.

Mix 1 cup Bisquick and 1/3 cup milk, and drop by teaspoonfuls into bubbling chicken mixture. Season to taste-- I add pepper and dill. 10 more minutes and you're done.

Chicken fried rice

3 tbsp low-sodium soy sauce
1/2 cup(s) frozen green peas
2 cup(s) cooked brown rice
1/2 cup(s) carrot(s)
12 oz uncooked boneless, skinless chicken breast
2 medium garlic clove(s)
1/2 cup(s) scallion(s)
4 large egg white(s)
2 spray(s) cooking spray

Instructions

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Yields about 1 cup per serving.

Point Value 3
Servings: 6

Chicken Parmesan

2 Large egg whites, lightly beaten
1 Tbsp Italian seasoning
Cooking spray
1 lb (4-4oz pieces) boneless, skinless chicken breast, slightly pounded
1/2 tsp salt, or to taste
1 tsp olive oil
1/2 Cup dried bread crumbs
1 1/2 Cup canned tomato sauce
1/2 Cup part-skim mozzarella cheese, shredded (I used FF)
1 tbsp grated parmesan cheese

Preheat oven to 350. Spray an 8-inch square pan with cooking spray.
In a small, shallow bowl, place the egg whites. In another shallow bowl, mix the bread crumbs with salt and italian seasoning. Place the chicken in the egg whites, coat evenly, and then into the bread crumb mixture, coat evenly.
Spray a large skillet with cooking spray and add oil. Heat over medium-high heat, place chicken in skillet and cook until lightly browned and no longer pink in the center (approx 4 minutes per side)
In baking dish, pour 1/2 cup of tomato sauce, place chicken in dish and evenly distribute the remaining sauce over the chicken. Cover with both cheeses and bake until chicken is cooked thoroughly, approx 25 minutes.

Serves 4

baked chicken w/OJ and Pineapple juice

3 pounds boned and skinned chicken breast halves(or 1 chicken or 3 pound chicken parts)
4 teaspoons Dijon mustard
2 tablespoons honey
1/2 cup chopped onions
1/4 cup chopped green bell pepper -- or red
2 tablespoons unsalted butter -- cut into bits
1 teaspoon paprika
1 teaspoon ground cinnamon
1 cup orange juice
1/2 cup pineapple juice
2 teaspoons basil
1/4 cup dark brown sugar -- firmly packed
Salt and ground black pepper to taste

Position rack in the center of the oven. Preheat oven to 350º. Mix together Dijon mustard, basil and honey. Smear the chicken with Dijon mustard and honey mixture. Arrange chicken skin side down in a shallow roasting pan or baking dish just large enough to hold it in a single layer. Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and pepper, and paprika. Pour orange and pineapple juice around the chicken. Bake, basting once for 30 minutes. Turn the chicken skin side up and sprinkle with brown sugar. Bake until the chicken is tender and golden, about 20 minutes longer. Add more orange juice or pineapple juice if the pan seems dry. Pour the juice into a small sauce pan and boil over high heat until it becomes syrupy. Spoon the sauce over the chicken and serve.

Makes 6 servings


Per serving (boneless skinless chicken breasts): 7.88 points

Asian Beef Noodles

1 lb. ground beef
2 packages Oriental-flavor instant ramen noodles (3 oz. packages)
2 c. water
2 c. frozen Oriental vegetable mixture
1/8 tsp. ground ginger
2 TBS. green onion, thinly sliced

In large nonstick skillet, brown ground beef over medium heat for 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove with slotted spoon; pour off drippings. Season beef with one seasoning packet from noodles; set aside. In same skillet, combine water, vegetables, noodles (broken into several pieces), ginger and remaining seasoning packet. Bring to a boil; reduce heat. Cover, simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet; heat through. Stir in green onion before serving.

Makes 4 servings 9 pts per serving




--> This dinner was absolutely wonderful!!!! It was a huge hit!!!