Cranberry Applesauce

We've been trying to cut back on our dessert consumption - this did the trick for a somewhat healthy, but sweet and tart dessert!

1/2 cup sugar
1/2 cup water
1/8 tsp. salt
1 cup fresh cranberries
4 cups unsweetened applesauce

Bring the sugar, water, and salt to a boil in a stainless steel saucepan. Add the cranberries and simmer for 10 minutes over med-low heat. Let cool.

Transfer the cranberry sauce and applesauce to a blender, and blend thoroughly.
Serve with a dollop of whipped cream or sour cream.
Store leftovers in the fridge.

Smothered Chicken (aka Alice Springs Chicken)

I got this from Shandra here. It's H.E.A.V.E.N.

4 boneless skinless chicken breasts
Garlic powder and seasoned salt to taste
1 T. vegetable oil
8 oz. button mushrooms, cut in half or quarters
1 c. shredded Cheddar cheese blend
½ c. chopped green onions
½ c. real bacon bits (real bacon works best and tastes the best)
½ c. tomatoes
1 bottle BBQ sauce
Flatten chicken breasts to ¼ in. thick (or just cut chicken breasts in half horizontally). Sprinkle with seasonings. In a skillet, brown chicken in oil for 4 min., or until mostly cooked through (you could also grill them if that is easier) In a separate pan saute cut up bacon until crispy. Drain the excess grease. Add mushrooms to the bacon and cook until mushrooms are soft. Place chicken breasts on a cookie sheet or in a 9x13 pan. Squeeze a generous amount of bbq sauce on top of each chicken breast. Top the chicken with the mushroom and bacon mixture. Sprinkle the cheese all over the tops of the chicken breasts. Cover and cook until chicken is done and cheese is melted, about 10 minutes. When chicken is finished, top the chicken breasts with the fresh tomatoes and green onions. Serve with garlic mashed potatoes and honey mustard sauce.

Honey Mustard Sauce
1 c. mayo (can use fat free or low fat)
3/4 c. Dijon mustard
¼-1/2 c. honey
1/8 tsp. Cayenne pepper
2 T. Lime juice
1 tsp. Ginger powder
Mix. Add extra honey or lime for desired flavor.
Creamy Garlic Mashed Potatoes
5 lb. russet potatoes (or red potatoes)
½-1 whole 16oz. tub sour cream (depending on how much moisture you need in your potatoes)
1 cube butter
8 oz. half & half or milk
Fresh or dried Parsley
1 clove garlic
Salt & Pepper
½ c. Parmesan cheese (optional)
Peel potatoes and cut into large chunks. Boil water and add potato chunks. Boil until potatoes are fork tender. Drain majority of water from potatoes. Mash potatoes with either an electric mixer or potato masher. Add whipping cream, butter, sour cream, garlic, salt, pepper & Parmesan cheese.

Italian Pasta Salad

I posted THIS Italian Pasta Salad recipe on my other blog and thought I would share it here.

It is super yummy and easy!

Enjoy!

Homemade Mac & Cheese

I am a sucker for pasta. Especially if it's smothered in rich sauce and not very healthy for you. :) Here's the recipe for the ONLY macaroni & cheese I will eat - no offense Kraft! When I do make it, my kids always come running saying "Mom made homemade mac & cheese!". The rewards don't get much better than that!

From "The America's Test Kitchen Family Cookbook":

Creamy Stovetop Mac'n'cheese
8 oz. macaroni (2 cups)
salt
2 large eggs
1 (12oz) can evaporated milk
1 t. dry mustard, dissolved in 1 t. water
1/4 t. Tabasco
Pepper
4 T. unsalted butter
12 oz. cheddar cheese, shredded (3 cups)

1. Bring 2 quarts water to a boil in a large pot for the macaroni. Stir in 1 1/2 teaspoons salt and the macaroni and cook until almost tender but still a little firm to the bite.
2. Meanwhile, mix together the eggs, half of the evaporated milk, the mustard mixture, Tabasco, 1/2 t. salt, and 1/4 t. pepper.
3. Drain the pasta and return it to the pot. Set the pot over low heat and stir in the butter until melted.
4. Stir in the egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring in the remaining milk and cheddar, until the mixture is hot and creamy, about 5 minutes. Season with salt and pepper to taste.

Pan Toasted Veg

A no brainer, but a staple in my house.

I put a very little bit of olive oil in a big frying pan - enough to coat the bottom of the pan.

Slice zucchini or yellow squash or mexican green squash, mushrooms, eggplant OR The BEST is Frozen green beans from Costco.

toss in pan with a few dashes of seasoned salt, pepper and garlic powder.

Cook on Med. Hi until slightly toasted.

Cilantro Lime Rice

Substitute chicken broth for the water. Add a small can of diced green chiles to the broth cook rice according to directions. When rice is done add juice from a lime or the bottle, couple drops will do. Add some fresh cilantro and stir it up. I leave the cilantro out all the time. Enjoy

Buttered Pasta

This is probably a no brainer, but it's a family favorite. We serve it alongside grilled chicken and steamed broccoli. YUM!

Boil your pasta. Drain and return to pot. Add 1 T. minced garlic and anywhere from 1/2 to a whole cube of butter, depending on your tastes. Then add parmesan cheese, as much or as little as you like. Mix well and serve immediately.

Sour Cream Mashed Potatoes

4-5 Medium potatoes {cooked & mashed}
1 T. butter
1/2 C. sour cream
3 oz. cream cheese
1 t. onion salt
dash pepper

Mix altogether. Bake at 350 for 3-40 minutes. Serves 6.