Cheese Chilies Cornbread

Nothing goes better with chili!

Ingredients

2 eggs, lightly beaten
1 cup plain yogurt or sour cream
1/4 cup melted butter, cooled
1 cup cornmeal
1 tsp. each salt and baking powder
1/2 tsp baking soda
1 cup grated Monterrey Jack or cheddar cheese
1 cup canned cream style corn
1/4 cup minced green onion
1 can diced green chilies

Directions:

Beat ingredients together.  Place in greased 10" cake pan or heavy 10" skillet.  Bake at 350 for 40 minutes.

Roasted Tomato Soup

Tasty!!  Thanks for sharing, Karen!

Ingredients

• 1 (14-ounce) can chopped tomatoes
• 3/4 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 1 stalk celery, diced
• 1 small carrot, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 bay leaf
• 2 tablespoons butter
• 1/4 cup chopped fresh basil leaves
• 1/2 cup heavy cream, optional
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Directions

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

You might want to double or triple this recipe.  This recipe only makes about 2-3 servings.

Recipe courtesy of Michael Chiarello (Food Network)

Tilapia Escabeche

You will LOVE this!!  Easy, tasty and good for you too!

Ingredients:

2 lemons
4 skinless tilapia fillets
2 different colored bell peppers, cut into 2-inch strips
3 garlic cloves, cut into thin slivers
1 (16 oz) jar salsa (Best to use:  Amy's Organic Medium Salsa or Frontera Chunky Medium Salsa)
3/4 cup orange juice
1/4 cup honey

Directions:

Grate one teaspoon of the zest from one lemon and squeeze 2 tablespoons of juice.  Cut the remaining lemon into 4 slices.  Set aside.

Spray a large nonstick skillet with nonstick spray and set over medium heat.  Add the fillets and cook until opaque in the center, 2-3 minutes on each side.  Transfer to a plate.

Add the bell peppers and garlic to the skillet; cook, stirring frequently until the bell peppers are crisp-tender, about 5 minutes.  Stir in the salsa, orange juice, honey,  and the reserved lemon zest and juice.  Bring to a simmer.  Cook, stirring occasionally until the bell peppers are just tender, about 5 minutes.  Add the fillets and spoon the vegetables and sauce over the top.  Cook until the fillets are heated through, about 2 minutes longer.  Serve at once with lemon wedges.  Serve over brown rice.

Brown Rice:

3 cups water
1 1/2 cups brown rice

Bake in oven at 350 for 1 hour 15 minutes.

Weight Watchers Shortcuts Cookbook

Slow Cooked Chili

Easy and delicious!

Ingredients:

1 lb ground beef
1/2 lb Italian sausage
1/2 cup onion, chopped
1 (28 ounce) can undrained whole tomatoes, Cut up
1 (15 ounce) can tomato sauce
1 teaspoon sugar
1 -1 1/2 teaspoon cumin
2 teaspoons chili powder
1 teaspoon dried oregano
2 (15 ounce) cans undrained mild or spicy chili beans (depends on what you like!)
Directions:

Uncase the Italian Sausage. Mix with beef. Brown in a skillet with the onions. Drain.
Combine all ingredients in crock pot and mix well.
Cover and cook on low settings for 7 to 8 hours or until thoroughly heated and the flavors have melded.
Serve with corn bread, crackers, sour cream, and/or cheese.
Enjoy!
Read more at: http://www.food.com/recipe/slow-cooker-chili-324260?oc=linkback

Barb's Spaghetti

This recipe is a staple in our household!!!  Serve over wheat angel hair and sprinkle with parmesan....

Ingredients

Meatballs
2 lbs ground beef
1/2 cup grated parmesan
2 eggs
1/2 cup bread crumbs (any kind is fine)
1 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried parsley
2 cloves garlic - put through garlic press

Mix ingredients, form into small balls, bake in oven for 30 minutes

Spaghetti

2 large cans tomato sauce
2 large cans water
2 small cans tomato paste
1 tsp oregano
1 tsp sugar
1 tsp basil
1/2 large onion diced
2 cloves garlic - chopped
1 green or red pepper diced
 1/2 to 3/4 lb ground beef

Directions

Prepare and bake meatballs.  Brown ground beef, add onions, peppers, and garlic.  Drain grease if necessary.  Add remaining ingredients, stir.  Cook on low for 3-4 hours.  Enjoy!!

Walnut and Rosemary Oven-Fried Chicken

Quick, easy and delicious!!

• 
  
• Ingredients
• 
  
• 1/4 cup low-fat buttermilk
• 2 tablespoons Dijon mustard
• 4 (6-ounce) chicken cutlets
• 1/3 cup panko (Japanese breadcrumbs)
• 1/3 cup finely chopped walnuts 
• 2 tablespoons grated fresh Parmigiano-Reggiano cheese
• 3/4 teaspoon minced fresh rosemary
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray 
• Rosemary leaves (optional)
• 
  
• Preparation

1. 1. Preheat oven to 425°.
2. 2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
3. 3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.
4. 4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

Zucchini Muffins

Grated zucchini adds lots of moisture to muffins. These muffins are great any time....and good for you too!

Ingredients

	4 spray(s) cooking spray
	2 small uncooked zucchini
	1 cup(s) all-purpose flour
	1/2 cup(s) whole-grain wheat flour
	1/4 cup(s) sugar, granulated
	2 tsp baking powder
	1/2 tsp ground ginger
	1/2 tsp table salt
	2 large egg white(s)   (I used two large eggs)
	2/3 cup(s) low-fat milk
	1/4 cup(s) packed brown sugar, dark-variety
	1/4 cup(s) walnut oil, or almond oil   (I used canola oil)
	2 tsp vanilla extract

Instructions

• Position rack in center of oven and preheat oven to 400°F. Coat 12 muffin tins with cooking spray.
• Grate zucchini through the large holes of a box grater into a colander in the sink; squeeze out excess moisture by pressing down with a spoon.
• In a large bowl, whisk together both flours, granulated sugar, baking powder, ground ginger and salt.
• In a second bowl, whisk together zucchini, egg white, milk, brown sugar, oil and vanilla extract until sugar is mostly dissolved (might still be a little grainy).
• Pour wet ingredients into dry ingredients; stir with a wooden spoon just until there are no pockets of dry flour in the mixture. Spoon batter into prepared muffin tins.
• Bake until browned, until a toothpick inserted into the center of a muffin comes out clean, about 12 to 14 minutes. Cool in tin for a couple of minutes before turning muffins out and cooling them on a wire rack. 

***Weight Watchers Weekly (November 11-17, 2012)