Shredded Beef Tacos with Coleslaw Topping

1 chuck roast (2-3 lbs.)
1 can black beans DO NOT DRAIN
1 16 oz. jar MEDIUM salsa

Pour beans and salsa over roast and cook in crockpot for at least 8 hours.
Remove roast and shred. Add 1 cup rice to crock pot, return roast to crockpot and cook for additional hour.

COLESLAW TOPPING
1 pkg. dry Italian dressing (prepare as pkg. directs EXPECT use lime juice instead of vinegar)
3 tomatoes-diced
3 avacados-diced
3 green onions-chopped
¼ bunch cilantro-chopped
1/2 -1 bag coleslaw

Mix and serve over top of taco meat!

Broccoli and Cheese Soup

It's starting to be soup weather!

3 cups chicken broth

2 cups grated carrots

1/2 cup chopped onions

1/2 cup butter or margarine

1/2 cup flour

3 cups half and half (I substitute and use milk)

1 small jar cheese whiz*

1 cup grated american cheese

1 large head fresh broccoli (cooked)

Mix broth, carrots and chopped onions-simmer until tender (30-45 minutes). Melt butter in separate pan over medium heat. Slowly stir in flour, making smooth, thick paste. Slowly add half & half (or milk). Add broth mixture and simmer on low heat. Then add cheeses' and broccoli. DON'T boil once cheese is melted.

* The cheese whiz will make the soup very creamy and rich. My hubby can't have anything too cheesy and creamy so I usually omit the cheese whiz and just add an extra cup of grated cheese.

Pistachio Salad

1 carton of cool whip

1 box of pistachio pudding

1 bag mini marshmallows

1-2 cans pineapple tidbits

crushed pecans (optional)

Mix together and chill in refrigerator before serving.

Tequila- Lime Chicken

Ingredients:

• 3 Whole Limes, Juiced
• 5 cloves Garlic, Peeled
• 1 Whole Jalapeno, sliced
• 1 tsp. Salt
• 1/2 cup Cilantro
• 1/2 cup Tequila (optional)
• 5 Tablespoons Olive Oil
• 4 Whole Boneless, Skinless Chicken Breasts
• 1 cup Monterey Jack Cheese, Grated
• Pico De Gallo
• Refried Pinto or Black Beans
• Mexican Rice
• Sour Cream
• Avocado Slices
• Flour Tortillas

Preparation Instructions:

Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila (optional) in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it's all combined.

Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably ) overnight.

When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top chicken with cheese and melt under the broiler.)

Serve topped with pico de gallo or salsa, alongside refried black beans, mexican rice, sour cream, avocado slices, flour tortillas.

Enjoy! This is absolutely delicious.

Bacon Wrapped Chicken

4 frozen chicken breasts
1 pkg. bacon
2 cans cream of mushroom soup
1 C. sour cream

Preheat oven to 325. Wrap frozen chicken with the bacon. Place in a 9x13 inch pan. Mix sour cream and soup. Pour over chicken. Salt and pepper top. Cook for 3 hours. Serve over rice.

Summer Garden Vegetable Soup

Summer Garden Vegetable Soup

3 medium zucchini, chopped into bite size pieces

4 medium tomatoes, chopped into bite size pieces

2 tablespoons minced fresh parsley

1 teaspoon dried basil (or 1 tbsp fresh basil chopped)

2 tablespoons butter

1 medium onion, chopped

1/4 cup flour

1 tsp salt

1/4 tsp pepper

3 cups chicken broth

1 teaspoon lemon juice

1 (12oz) can evaporated milk

1 1/2 cups frozen or fresh corn kernels

1/4 cup freshly grated parmesan cheese.





In large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2 to 3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stiring constantely. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2 to 3 minutes, until the zucchini is tender but still has some bite to it (it will continue coooking for a few more minutes). Add thetomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.



Serve with corn bread

Bookclub Chicken Salad

This is my most favorite salad - eat it with or without the chicken, depending on if you want it as a main or side dish. The amounts of lettuce and toppings are easily adjusted, depending on how many people you are serving. The dressing makes a LOT, I keep the remaining amount in a Mason jar in my fridge.

Cooked and diced chicken - add as much or as little as you like

Sugared almonds:
8 ounces slivered almonds
4 Tbsp sugar

In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved.

2 bags European blend salad mix
1 head Iceberg lettuce, torn into pieces
(You can use Spring Mix and/or Romaine in place of either lettuce)
1 lb bacon, cooked and crumbled
1 c craisins
1 c shredded Mozzarella cheese
Feta cheese, optional

Dressing:
1/2 red onion, or less if onion is large
2 c sugar
4 tsp dry mustard
1 tsp salt
1 c red wine vinegar
2 c vegetable oil

For dressing, finely chop red onion in food processor. Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Toss chicken, lettuce, bacon, craisins and cheese together in large salad bowl. Add dressing and toss to coat. Sprinkle sugared almonds on top and serve.

Italian Breaded Pork Chops

3 eggs, lightly beaten

3 tablespoons milk

1 1/2 cups Italian seasoned bread crumbs

1/2 cup Parmesan Cheese

2 tablespoons dried parsley

2 tablespoons olive oil

4 cloves garlic, peeled and chopped

4-6 pork chops

*Preheat oven to 325 degress .

*In small bowl, beat together the eggs and milk. In separate bowl, mix the bread crumbs, Parmesan cheese, and parsley.

*Heat the olive oil in a large skillet, stir in the garlic and cook until lightly browned. Remove garlic.

*Dip each pork chop in the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops into skillet, and brown about 5 minutes on each side.

*Place pork chops in oven proof pan and cook 25 minutes.

Banana Pudding Squares

50 Nilla wafers, finely crushed
1/4 C. margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1/2 C. powdered sugar
1 tub (8 oz.) Cool Whip, thawed
3 bananas, sliced
2 small pkg. Vanilla instant pudding
3 C. cold milk
1/2 square Baker's semi-sweet chocolate

Mix crumbs and margarine. Press onto bottom of 9x13 pan. Refrigerate until ready to use. Beat cream cheese and powdered sugar in bowl until blended. Stir in 1 1/2 C. Cool Whip. Spread over crust. Top with sliced bananas. Beat pudding mixes and milk with whisk 2 min. Spread over bananas. Top with remaining Cool Whip. Grate chocolate over top. Refrigerate 3 hours.

Glazed Pineapple Porkchops

3/4 C. Bulls Eye Brown Sugar & Hickory BBQ sauce
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 tsp. each ground cinnamon and dry mustard
4 bone-in pork chops

Heat grill to medium heat. Mix all ingredients except pork chops until well blended. Reserve 1/2 C sauce for later use. Grill chops 5 min. on each side, brushing sauce on while cooking. Turn occasionally until chops are done. Serve with reserved sauce.

I also grilled up some pineapple with this as a side dish. It was super good!

Spinach Salad with Poppyseed Dressing

1 lb. bag spinach
1/2 red onion (sliced or chopped)
3/4 lb. sliced mushrooms
2 C. cottage cheese (rinsed in mesh strainer)
3/4 lb. grated mozzarella cheese
soft bacon bits

Dressing:
1/2 C. vinegar
3/4 C. olive oil
1/2 C. sugar
1 tsp. salt
1/2 tsp. mustard
1 Tbsp. poppyseeds

Mix dressing and chill for an hour. Pour over dressing when ready to serve.

Strawberry Shortcake Cake

1 box white cake mix (make as directed on box, pour in a sheetcake pan, and cook for about 12 minutes or until toothpick comes out clean)

Frosting:
1 box cream cheese
1 tub cool whip
1/2 C. sugar

Mix frosting ingredients together with hand mixer until smooth. Smooth over cake.

Strawberry sauce:
2 C. water
3/4 C. sugar
1 packet Strawberry Kool Aid
3 Tbsp. cornstarch

Boil water and add sugar and Kool Aid. Slowly add cornstarch and constantly stir with wire whisk. Sauce will thicken. Let sauce cool. Cut up fresh strawberries and put on cake. Pour sauce over top of cake.

Peach Crisp

Peach Crisp

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.

Enjoy!

Mexican Casserole (Weight Watchers Points)

10 6" fat free Flour tortillas, Halved

3 cups cooked cubed chicken

1 cup frozen corn

1 onion Chopped

1/2 green Pepper, Chopped

1 can *14.5 oz* Stewed tomatoes

1 10 oz can diced tomatoes and green chilies

1 cup shredded reduced fat cheese

Preheat oven to 350 .Spray 9x13 pan. Line pan with half the tortillas. Layer chicken, corn, onion, pepper and stewed tomatoes. Cover with remaining tortillas. Pour tomatoes and green chilis over top. Cover with foil and bake until heated through...30 min. Uncover and sprinkle with cheese. Bake uncovered util cheese is melted, about 10 min longer.

Can serve with fat free sour cream and salsa

6 servings

Weight Watchers 5 points each

Brown Sugar Muffins

Brown Sugar Muffins

1tsp Salt
2 tsp Soda
2 c brown Sugar
4 c Flour

1 c margarine (butter) cut into dry ingredients
2 c milk
2 eggs

Mix

Bake in cupcake holders

400 degrees for 15 min!