Nana Way's Filling

What you need:
1 5lb bag of potatoes
1 large sweet onion
4-5 stalks of celery (white parts and leaves)
1 lb of butter
1-2 dallops of crisco
1 bag of Martin's potato bread cubes
Salt and pepper to taste
Milk (for mashed potatoes)

1.  Melt 2 sticks of butter in electric frying pan at 250 degrees.  Finely dice onion and celery.  Sautee in 2 sticks of melted butter until soft and translucent. Add salt and pepper.
2.  Quarter potatoes and boil until soft.
3.  Put entire bag of bread cubes in frying pan and stir until moist.  Sautee until golden.  Add 1-2 dallops of crisco.
4.  Make mashed potatoes (need to be runny-ish)
5.  Add mashed potatoes and stir frequently for 3-4 hours on warm.

Two Websites

I have not posted any recipes in a while mainly because I've been getting all my dinner ideas from two websites:

Pearls, Handcuffs, and Happy Hour

A Year of Slow Cooking  I probably won't be cooking much in the crock pot as the weather gets warmer, but on chilly, rainy days, I LOVE to use my crock pot!

Both websites have yummy recipes. 

Black-Eyed Pea Stew with Collard Greens and Potatoes (from Clean Eating)

You will need:

• 4 cups low-sodium vegetable broth
• 8 oz collard greens, chopped (about 8 cups) * I used 4 cups... 8 seemed like a lot
• 1 14.5-oz can no-salt-added diced tomatoes * I used the garlic and onion flavored
• 12 oz red potatoes, cut into ½-inch dice (about 2 cups)
• 1 15.5-oz can black-eyed peas, rinsed and drained
• Ground black pepper, to taste

Directions:

1. Bring broth and 2 cups water to a boil in a large saucepan or Dutch oven over high heat. Add collard greens, cover and simmer for 15 minutes.
2. Add tomatoes and potatoes, and return to a simmer. Cover and cook until potatoes are tender, 10 to 12 minutes. Stir in peas and simmer until heated through, about 2 minutes. Season with pepper, to taste, and serve immediately.

Nutrients per 2¼-cup serving: Calories: 180, Total Fat: 1 g, Sat. Fat: 0 g, Carbs: 37 g, Fiber: 8 g, Sugars: 5 g, Protein: 10 g, Sodium: 710 mg, Cholesterol: 0 mg

I really liked this soup, but it would be even better with more broth.  Maybe next time I would use more vegetable broth.

Boneless BBQ Pork Strips (from Clean Eating)

You will need:

• 1 1/4 lb boneless pork tenderloin, trimmed of visible fat
• Sea salt and ground black pepper, to taste
• Garlic powder, to taste
• 1/4 cup plus 8 tsp natural barbecue sauce (no more than 7 to 10 g carbs and 1 g fat per 2-tbsp serving), divided  (I could not find natural, but I did use reduced fat)
• Olive oil spray

Directions:

1. Slice tenderloin in half crosswise. Slice each half lengthwise into quarters, leaving you with 8 strips. Season strips evenly on both sides with salt, pepper and garlic powder. Place pork in a medium resealable plastic container. Spoon 1/4 cup sauce over top and toss to coat. Cover and refrigerate overnight or for at least 6 hours.
2. Preheat broiler. Line a medium baking sheet with nonstick aluminum foil and lightly mist with cooking spray.
3. Remove pork strips from sauce, allowing any excess sauce to drip off. Place strips on baking sheet in a single layer so they do not touch.
4. Broil 2 to 3 minutes. Flip and continue broiling until just barely pink inside, about 2 to 3 minutes more. Serve immediately with remaining sauce for dipping.

Nutrients per 2 pork strips and 3 tbsp sauce: Calories: 230, Fat: 7 g, Sat. Fat: 2.5 g, Carbs: 4 g, Sugars: 3 g, Protein: 35 g, Sodium: 250 mg, Cholesterol: 105 mg

Slow Cooker Turkey Chili (Weight Watchers recipe)

1 lb. raw turkey sausage (hot-Italian variety)
15 oz. canned pinto beans, undrained
14 1/2 oz. canned diced tomatoes w/ chilies, undrained
14 1/2 oz. canned diced tomatoes w/ garlic and onion, undrained
1 medium onion, chopped
1/4 tsp. salt
1/4 tsp. pepper

1. Remove sausage form casing and put in slow cooker.  Break up sausage with a spoon.  Add beans, both cans of tomatoes, and onion, stir.
2. Cover and cook on low for 5 to 6 hours.  Stir in salt and pepper and serve.

I like to put some mozzarella cheese on top and we eat ours with blue corn tortilla chips.  Very yummy!

Chocolate Cake with Peanut Butter Icing (from Aunt Judy)

Chocolate Cake

You will need:
2 c flour
2 c sugar
3/4 c cocoa
2 teaspoon baking soda
1 teaspoon baking powder

Add:
2 beaten eggs
1/2 c veg. oil
1 c milk
1 c hot water

Beat with electric mixer. Bake at 350 degrees for approx. 30 minutes or 20 minutes for cupcakes.

Peanut Butter Icing

All measurements are approximate, adjust for desired taste and consistency.

3/4 c peanut butter
1/4 c butter (1/2 stick)
1/4 c crisco
1/2 teaspoon vanilla

Mix the above ingredients with an electric mixer.

Add about 2 or 3 cups of powdered sugar. Add milk (1/4 c +) a little at a time. Mix on high speed until fluffy.

Lattice Chicken Potpie

What You'll Need:

1 package (16 ounces) frozen California-blend vegetables
2 cups cooked chicken
1 can (10 3/4 ounces) condensed cream of potato soup, undiluted
1 cup milk
1 cup (4 ounces) shredded cheddar cheese
1 can (2.8 ounces) french-fried onions
1/2 teaspoon seasoned salt
1 tube refrigerated pie dough

Directions:

In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions, and seasoned salt. Transfer to a greased 13 x 9 x 2 in baking dish.

Unroll the dough and use a pizza cutter to cut 1/2 in. thick strips of dough. Form a lattice crust over the chicken mixture. Bake, uncovered, at 350 degrees for 35-40 minutes or until golden brown.

Makes 4-6 servings.

Ranch Chicken (from Crystal)

I make this almost once a week.

Cut chicken breasts into strips or buy the chicken that is already cut into strips.

You'll need a bowl of olive oil.

In another bowl, pour a packet of ranch dip mix, bread crumbs (about 3/4 cup), and Parmesan cheese (1/4 cup). Mix together.

Dip the chicken in the olive oil, then coat it in the ranch mixture on both sides. Put into a baking dish and bake for 30 minutes at 350 degrees.

Cucumber Salad (from Marybeth and Aziz)

1/2 cup red wine vinegar
2/3 cup splenda
1/2 tsp. seasoned salt
1/8 tsp. pepper
1 tbsp. chopped onions
3-4 cucumbers

Oatmeal Caramel Bars

You Will Need:
1 1/2 cups melted butter
2 cups flour
1 tsp. baking soda
2 cups oatmeal
1 1/2 cups brown sugar
1/2 tsp. salt
8 oz. chocolate chips
1 cup caramel topping
4 tbs. flour

1. Preheat oven to 350 degrees. Grease a 13x9 inch baking pan
2. In a medium bowl, combine flour, baking soda, oatmeal, brown sugar, butter, and salt. Stir.
3. Press half of this mixture into the bottom of prepared pan
4. Bake 10 minutes. Cool slightly.
5. Combine caramel and flour. Sprinkle chocolate chips over crust. Drizzle caramel over chocolate chips.
6. Crumble remaining oatmeal mixture over top of caramel.
7. Bake 15 minutes. Let bars cool.

Hashed Brown Casserole

You Will Need:
32 oz. frozen hashed browns (thawed)
1/2 cup melted butter
1/2 cup chopped onions
1 can cream of celery soup
8 oz. sour cream
10 oz. grated cheddar cheese
2 cups corn flakes

1. Mix all ingredients together in a casserole dish.
2. Sprinkle two cups corn flakes on top.
3. Add 1/4 cup melted butter on top.
4. Bake for 50 minutes at 350 degrees.

** To thaw the potatoes I put them in the oven for about 15 minutes

Dan's Buffalo Chicken Dip

You Will Need:
2 medium chicken breasts
2- 8oz. packages of cream cheese
1 cup ranch dressing
3/4 cup hot sauce (I use 1/4 hot and 1/2 Nancy's mild wing sauce)
1- 8oz. package cheddar cheese

1. Cook chicken and shred (I boil the chicken, but you could grill it too)
2. Fold cream cheese, hot sauce, chicken, ranch, and some cheddar. Spread evenly in baking dish.
3. Cover with foil. Bake at 350 degrees for 20 minutes.
4. Remove foil. Top with remaining cheddar cheese and bake for an additional 10-15 minutes or until cheese is melted.

** Serve with tortilla chips.

Santa Fe Enchilada Bake

Prep. Time: 25 min.
Makes: 4 Servings

What You Need:
1 lb. boneless skinless chicken breasts cut into bite-size pieces
1 large onion chopped up
1 large green pepper chopped up
2 cups salsa
1 pkg. (10oz) frozen corn, thawed, drained
12 corn tortillas (I use flour)
1 cup sour cream
1 1/2 cups Mexican style finely shredded four cheese

1. Heat oven to 400 degrees F.
2. Cook and stir chicken, onions and peppers in large nonstick skillet sprayed with cooking spray on medium heat 10 min. or until chicken is cooked through. Stir in salsa and corn.
3. Arrange 6 tortillas on bottom of 13x9 inch baking dish, cover with layers of 1/2 each chicken mixture, sour cream, and cheese. Repeat layers, cover with foil.
4. Bake 40 minutes or until heated through, removing foil after 30 minutes. Let stand 5 min.

**I think it makes a lot more than 4 servings. I serve with rice.