tag:blogger.com,1999:blog-13894288028300341492024-03-05T09:41:26.518-08:00Porch Sitting and SharingPaulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.comBlogger595125tag:blogger.com,1999:blog-1389428802830034149.post-76212459776533638082012-06-16T20:51:00.002-07:002012-06-16T20:51:41.576-07:00<pre style="font-family: Arial,Helvetica,sans-serif;"><b>Pizzawiches
1 lb ground round
1/2 - 1 lb Velveeta, cubed
1 can tomato soup (Campbells works best)
16 hamburger buns
Preheat oven to 325F. Using a frying pan or skillet...
Brown ground round and pour off any fat. Add can of soup,
and cubed Velveeta (adjust amount according to your family's taste).
Cook on low heat for about 3 minutes until all cheese is melted.
Spread mixture on each half of 16 hamburger buns. Can also refrigerate
mixture for a couple of days or freeze. Thaw and spread and heat!
Or bake and freeze and heat in microwave. Makes 32 servings.</b></pre>Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-83914402267259503762012-02-05T10:04:00.000-08:002012-02-05T10:05:28.493-08:00Buffalo Chicken dip!<span ><b><br style="color: rgb(51, 51, 51); line-height: 14px; background-color: rgb(237, 239, 244); "><span style="color: rgb(51, 51, 51); line-height: 14px; background-color: rgb(237, 239, 244); ">Blend: 2 large cans of white meat chicken (drained), 1 brick of cream cheese, 3/4 of a bottle of Frank's Red Hot, and 1 bottle of chunky blue cheese dressing. Pour into 8x11 pyrex. Cook uncovered for 45 min on 350. Upon removal, sprinkle on finely shredded cheese blend of some sort. Serve with chips! </span></b></span>Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-61028074295271613612012-01-04T16:50:00.000-08:002012-01-04T16:55:23.792-08:00David's Classic Lasagna<div><div class="ingredientItems" style="clear: both; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 25px; text-align: -webkit-auto; background-color: rgb(211, 211, 211); "><div class="recipeIngredient" style="clear: both; float: left; margin-bottom: 2px; width: 550px; "><br class="Apple-interchange-newline"><span ><br /></span><span class="description ingredient" style="color: rgb(51, 51, 51); font-family: Tahoma, Geneva, sans-serif; font-size: 12px; width: 500px; float: left; ">1 lb ground beef</span></div><div class="recipeIngredient" style="clear: both; float: left; margin-bottom: 2px; width: 550px; "><span class="description ingredient" style="color: rgb(51, 51, 51); font-family: Tahoma, Geneva, sans-serif; font-size: 12px; width: 500px; float: left; ">1 (26 oz) jar Hy-Vee spaghetti sauce</span></div><div class="recipeIngredient" style="clear: both; float: left; margin-bottom: 2px; width: 550px; "><span class="description ingredient" style="color: rgb(51, 51, 51); font-family: Tahoma, Geneva, sans-serif; font-size: 12px; width: 500px; float: left; ">1 (16 oz) package lasagna, uncooked</span></div><div class="recipeIngredient" style="clear: both; float: left; margin-bottom: 2px; width: 550px; "><span class="description ingredient" style="color: rgb(51, 51, 51); font-family: Tahoma, Geneva, sans-serif; font-size: 12px; width: 500px; float: left; ">2 (15 oz each) containers ricotta cheese</span></div><div class="recipeIngredient" style="clear: both; float: left; margin-bottom: 2px; width: 550px; "><span class="description ingredient" style="color: rgb(51, 51, 51); font-family: Tahoma, Geneva, sans-serif; font-size: 12px; width: 500px; float: left; ">2 cups shredded mozzarella cheese, divided</span></div><div class="recipeIngredient" style="clear: both; float: left; margin-bottom: 2px; width: 550px; "><span class="description ingredient" style="color: rgb(51, 51, 51); font-family: Tahoma, Geneva, sans-serif; font-size: 12px; width: 500px; float: left; ">1/4 cup grated Parmesan cheese</span></div><div class="recipeIngredient" style="clear: both; float: left; margin-bottom: 2px; width: 550px; "><span class="description ingredient" style="color: rgb(51, 51, 51); font-family: Tahoma, Geneva, sans-serif; font-size: 12px; width: 500px; float: left; ">2 large eggs</span></div><div class="recipeIngredient" style="clear: both; float: left; margin-bottom: 2px; width: 550px; "><span class="description ingredient" style="color: rgb(51, 51, 51); font-family: Tahoma, Geneva, sans-serif; font-size: 12px; width: 500px; float: left; ">1 tbsp chopped fresh parsley</span></div><div class="recipeIngredient" style="clear: both; float: left; margin-bottom: 2px; width: 550px; "><span class="description ingredient" style="color: rgb(51, 51, 51); font-family: Tahoma, Geneva, sans-serif; font-size: 12px; width: 500px; float: left; ">slalt and pepper</span></div></div><h3 style="font-size: 14px; margin-top: 12px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; color: rgb(204, 0, 0); float: left; clear: both; width: 143px; border-bottom-width: 1px; border-bottom-style: dotted; border-bottom-color: rgb(153, 153, 153); font-family: Tahoma, Geneva, sans-serif; text-align: -webkit-auto; background-color: rgb(211, 211, 211); "><span style="color: rgb(51, 51, 51); font-size: 12px; "><br />Preheat oven to 350 degrees.</span></h3><div class="preparation instructions" style="clear: both; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 25px; width: 460px; color: rgb(51, 51, 51); font-family: Tahoma, Geneva, sans-serif; font-size: 12px; text-align: -webkit-auto; background-color: rgb(211, 211, 211); ">In a large skillet, brown meat over medium heat; drain. Return meat to pan and add spaghetti sauce. Simmer 10 minutes.<br /><br />Meanwhile, cook pasta according to package directions. Drain.<br /><br />In a large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs and parsley; season with salt and pepper.<br /><br />Spread about 1/2 cup of the meat mixture on the bottom of a 9-by-13-inch greased baking dish. Arrange 4 pasta pieces lengthwise over the sauce. Spread one-third of the cheese mixture over pasta. Top with about 1 cup of meat mixture. Repeat twice, beginning and ending with pasta. Top with remaining meat sauce and sprinkle with remaining mozzarella cheese.<br /><br />Cover with foil and bake 45 minutes or until hot and bubbly. Remove foil and bake an additional 10 minutes. Let stand 10 minutes before cutting.<br /><br /><br /></div></div>Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com2tag:blogger.com,1999:blog-1389428802830034149.post-25769001973038350892011-12-31T10:52:00.000-08:002012-11-14T08:00:36.030-08:00Layered Party Pea Salad<span class="printcard" style="background-color: white; font-family: 'Times New Roman'; font-size: 20px; font-weight: bold; text-align: -webkit-auto;">Healthy Layered Party Pea Salad</span><br />
<span style="font-size: 12px;"><br style="background-color: white; text-align: -webkit-auto;" /></span>
<span class="header" style="background-color: white; font-family: 'Times New Roman'; font-size: 15px; font-weight: bold; text-align: -webkit-auto;">Ingredients:</span><br />
<span style="background-color: white; font-family: 'Times New Roman'; font-size: 13px; text-align: -webkit-auto;">2 1/2 cups finely shredded lettuce</span><br />
<span style="background-color: white; font-family: 'Times New Roman'; font-size: 13px; text-align: -webkit-auto;">1/4 cup finely chopped onion</span><br />
<span style="background-color: white; font-family: 'Times New Roman'; font-size: 13px; text-align: -webkit-auto;">1 1/2 cup frozen peas, thawed</span><br />
<span style="background-color: white; font-family: 'Times New Roman'; font-size: 13px; text-align: -webkit-auto;">1/4 cup purchased real bacon bits</span><br />
<span style="background-color: white; font-family: 'Times New Roman'; font-size: 13px; text-align: -webkit-auto;">1/2 cup fat-free mayonnaise</span><br />
<span style="background-color: white; font-family: 'Times New Roman'; font-size: 13px; text-align: -webkit-auto;">2 tablespoons fat-free sour cream</span><br />
<span style="background-color: white; font-family: 'Times New Roman'; font-size: 13px; text-align: -webkit-auto;">2 tablespoons Splenda granular sugar substitute</span><br />
<span style="background-color: white; font-family: 'Times New Roman'; font-size: 13px; text-align: -webkit-auto;">6 tablespoons shredded reduced-fat cheddar cheese</span><br />
<span style="background-color: white; font-family: 'Times New Roman'; font-size: 13px; text-align: -webkit-auto;">6 tablespoons shredded reduced-fat mozzarella cheese</span><br />
<br style="background-color: white; font-family: 'Times New Roman'; font-size: 13px; text-align: -webkit-auto;" />
<span class="header" style="background-color: white; font-family: 'Times New Roman'; font-size: 15px; font-weight: bold; text-align: -webkit-auto;">Directions:</span><br />
<span style="background-color: white; font-family: 'Times New Roman'; font-size: 13px; text-align: -webkit-auto;">Evenly arrange lettuce in an 8-by-8-inch glass dish. Layer onion, peas, and bacon bits evenly over lettuce. </span><br />
<br style="background-color: white; font-family: 'Times New Roman'; font-size: 13px; text-align: -webkit-auto;" />
<span style="background-color: white; font-family: 'Times New Roman'; font-size: 13px; text-align: -webkit-auto;">In a medium bowl, combine mayonnaise, sour cream, and SPLENDA. Carefully spread dressing mixture over top. Evenly sprinkle shredded Cheddar and mozzarella cheese over dressing mixture. Cover and refrigerate for at least 2 hours or overnight. </span><br />
<br style="background-color: white; font-family: 'Times New Roman'; font-size: 13px; text-align: -webkit-auto;" />
<span style="background-color: white; font-family: 'Times New Roman'; font-size: 13px; text-align: -webkit-auto;">Each serving equals: HE: 1/2 Protein. 1/2 Vegetable. 1/213read . 1/4 Slider 17 Optional Calories 108 Calories 4 gm Fat 8 gm Protein 10 gm Carbohydrate 464 mg Sodium 115 mg Calcium 2 gm Fiber DIABETiC EXCHANGES: 1 starch 1/2 meat 1/2 Vegetable</span>Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-37517251786910254292011-07-11T17:09:00.000-07:002011-07-11T17:11:12.804-07:00Indonesian Meatball Recipe<h6 class="uiStreamMessage" ft="{"type":1}"><span class="messageBody" ft="{"type":3}"> Indonesian Meatball recipe some of you have asked for. It is taken out of "More from the Gluten Free Gourmet" by Bette Hagman. I will first give you the recipe as written in the cookbook and then tell you how I modified it a little for what I like!! Here it goes:<br /><br />Meatballs<br /><br />* 2/3 pound lean ground beef<br />*1/3 pound lean ground pork<br />1/3 cup GF bread crumbs or GF cereal, crushed<br />1 1/2 teaspoons curry powder<br />1 tablespoon peanut butter<br />Salt and pepper to taste<br />1/2 teaspoon ginger (I use ginger powder for this part)<br />2 tablespoons GF soy sauce<br />1/4 teaspoon garlic salt<br />1 egg<br />**1 tablespoon dry milk powder<br />1 teaspoon prepared mustard powder<br />1 tablespoon sesame or peanut oil, for frying<br /><br />Preheat oven to 350 degrees.<br /><br />In a large bowl, mix together all ingredients except for the oil. Form into 3/4 inch balls. (I use a meatball scooper and it tends to make about 15-18 meatballs.) Heat oil in a heavy skillet and brown the balls, leaving room to move them around to keep them round. Cook only until the balls are browned and crusty. Remove the meatballs into a baking dish and fry the next batch.<br /><br />When all the balls are done browning, bake for 45 minutes, covered with the Pinapple Sauce, if desired. (I tend to brush the sauce on each meatball generously and save the rest for serving. When I bake the meatballs with all of the sauce it tastes too sweet to me...but try it!! You may like it that way!!)<br /><br />* I use 1 pound of ground turkey just because that's what I like. I use a little bit less bread crumbs because there's not that much fat in the turkey meat.<br />** I keep the dry milk out just because I can't find a dairy free substitute. The meatballs still taste fabulous without the dry milk!!<br /><br />Pineapple Sauce<br /><br />1 cup pineapple juice<br />2 tablespoons cornstarch<br />2 tablespoons lime juice<br />1/3 cup brown sugar<br />1 teaspoon grated fresh gingerroot<br />1/4 cup sake, dry white wine, or 7 UP (I use 7 UP)<br /><br />Put the pineapple juice in a small saucepan. In a bowl, blend together the cornstarch, lime juice, brown sugar, and ginger. Add to the pinapple juice. Cook until clear and slightly thickened. (Mine never seems clear but you can tell a change in color). Remove from heat and add wine or 7 UP. Either pour over meatballs before baking or save to serve with the meatballs.</span></h6>Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-43432366335282478482011-07-02T11:30:00.000-07:002011-07-02T11:33:47.396-07:00FRESH PINEAPPLE UPSIDE-DOWN CAKE<h3 style="font-family: arial; font-weight: bold;" class="post-title entry-title"> FRESH PINEAPPLE UPSIDE-DOWN CAKE </h3> <div style="font-family: arial; font-weight: bold;" class="post-header"> </div><span style="font-family: arial; font-weight: bold;"> </span> <strong style="font-family: arial; font-weight: bold;"><em></em></strong> <strong><em>Preheat your oven to 350 and cut a parchment paper liner for the bottom of a 9" round cake pan. Spray the pan and parchment paper with a light coating of cooking spray. The parchment paper is not absolutely necessary, but it helps if you have a "sticking" issue with the sweet pineapple glaze (you can use waxed paper in a pinch).</em></strong><p style="font-family: arial; font-weight: bold;"><strong><em>5 tablespoons of melted butter</em></strong><br /><strong><em>2/3 cup brown sugar (packed)</em></strong><br /><strong><em>3 cups fresh pineapple cut into 1" cubes (see note)</em></strong><br /><strong><em><span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">maraschino</span> cherries cut in half</em></strong><br /><strong><em>1 & 1/2 cups all purpose flour</em></strong><br /><strong><em>1 & 1 /2 teaspoons baking powder</em></strong><br /><strong><em>1/2 teaspoon salt</em></strong><br /><strong><em>1/2 teaspoon cinnamon</em></strong><br /><strong><em>1/2 cup butter (room temperature)</em></strong><br /><strong><em>2/3 cup white sugar</em></strong><br /><strong><em>2 eggs</em></strong><br /><strong><em>3/4 cup pineapple juice (or milk)</em></strong><br /><strong><em>1 teaspoon vanilla</em></strong><br /><strong><em>1 teaspoon butter extract</em></strong><br /><strong><em>1/2 cup pecans chopped medium-small</em></strong></p><p style="font-family: arial; font-weight: bold;"><strong><em>Mix melted butter with brown sugar and spread evenly in prepared 9" round cake pan. Set aside. </em></strong></p><p style="font-family: arial; font-weight: bold;"><strong><em>Cut pineapple into 1" chunks and blot them dry between several thicknesses of paper towel (press on them a little to extract excess juice).</em></strong></p><p style="font-family: arial; font-weight: bold;"><strong><em>For the batter, cream the butter and sugar until it is really fluffy. <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Under-beating</span> the butter at this stage will give you a poor quality cake. When it is nice and fluffy, add the eggs (one at a time) and extracts and beat until its fluffy again.</em></strong></p><p style="font-family: arial; font-weight: bold;"><strong><em>Sift the flour, baking powder and cinnamon into a bowl. Add the flour mixture to the butter mixture in three parts, alternately with the pineapple juice (or milk) starting and ending with the flour. Set aside.</em></strong> </p><p style="font-family: arial; font-weight: bold;"><strong><em>Assembly: Nestle the pineapple, pecans and cherry pieces down into the brown sugar mixture in the cake pan (arrange in pretty fashion because this will show). Pour the cake batter over the top and very gently spread it out.</em></strong></p><p style="font-family: arial; font-weight: bold;"><strong><em>Bake in 350 oven for 45 to 55 minutes or until a toothpick tests clean (my oven took exactly 45 minutes). Remove from oven and sit pan on a cooling rack for 15 minutes. After 15 minutes, run a thin bladed knife around the edge of the cake and invert onto a serving plate. </em></strong><strong><em>Serve cake warm or at room temperature.</em></strong> </p><p style="font-family: arial; font-weight: bold;"><strong><em>NOTE: I cut the pineapple into very small pieces (almost a dice) and arrange the cherries randomly over the cake. If you use this diced pineapple style, it only takes two cups of diced fruit instead of three.</em></strong></p>Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-78890821939253408152011-06-26T04:01:00.000-07:002011-06-26T04:03:09.407-07:00Tina's No Bake Cookies<h6 style="font-family: arial; font-weight: bold;" class="uiStreamMessage" ft="{"type":1}"><span jsid="text">My aunt used to make these when I was a kid. I've been looking for the recipe forever!!! </span>Thank you to my friend Tina for posting it.<br /><span class="messageBody" ft="{"type":3}"></span></h6><h6 style="font-family: arial; font-weight: bold;" class="uiStreamMessage" ft="{"type":1}"><span class="messageBody" ft="{"type":3}">No Bake Cookies<br />2 1/2 Cups sugar<br />1/2 Cups milk<br />5 Tablespoons Cocoa<br /><span class="text_exposed_show">5 Tablespoons butter</span></span></h6><h6 style="font-family: arial; font-weight: bold;" class="uiStreamMessage" ft="{"type":1}"><span class="messageBody" ft="{"type":3}"><span class="text_exposed_show"><br />Bring to boil and boil 1 minute, remove from heat and add:<br />1 teaspoon vanilla<br />1 Cup peanut butter<br />dash of salt<br />3 1/2 Cups of oatmeal<br />Drop by spoonfuls onto waxed paper, let set up</span></span></h6>Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-33325950654107527062011-06-18T02:04:00.000-07:002011-06-18T02:05:53.626-07:00Bacon Blue Cheese Potato Salad<div class="section clrfix ingredients"> <h2>Ingredients </h2> <ul><ul><li><span> 2 1/2 lbs red potatoes, cut into eighths </span> </li><li><span> 5 slices bacon </span> </li><li><span> 1/2 cup mayonnaise </span> </li><li><span> 1/4 cup sour cream </span> </li><li><span> 1 tablespoon vinegar </span> </li><li><span> 1/2 teaspoon salt </span> </li><li><span> 1/4 teaspoon pepper </span> </li><li><span> 4 green onions, chopped </span> </li><li><span> 3 ounces blue cheese, crumbled ( about 3/4 cup) </span> </li></ul></ul></div><div class="section clrfix directions"> <h2>Directions</h2> <ol><li><span>Boil potatoes until tender. </span></li><li><span>Cook bacon until crisp, and cut into one inch pieces. </span></li><li><span>In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper. </span></li><li><span>Fold in green onions, cheese, potatoes and bacon. </span></li><li><span>Can be served immediately or refrigerate until ready to serve.</span></li></ol> </div><div class="page"><div class="block top"><div class="section clrfix nutrition-facts"> <div class="col1"> <h3>Nutrition Facts</h3> <p>Serving Size: 1 (189 g)</p> <p>Servings Per Recipe: 6</p> <dl><dt>Amount Per Serving</dt><dd>% Daily Value</dd><dt class="cals nutrition">Calories 311.8</dt><dd class="cals"> </dd><dt class="fat-cals nutrition">Calories from Fat 142</dt><dd class="fat-cals">45%</dd></dl> </div> <div class="col2"> <dl><dt>Amount Per Serving</dt><dd>% Daily Value</dd><dt class="nutrition">Total Fat <span class="value">15.8</span><span class="type">g</span></dt><dd>24%</dd><dt class="sub nutrition">Saturated Fat <span class="value">5.7</span><span class="type">g</span></dt><dd class="sub">28%</dd><dt class="nutrition">Cholesterol <span class="value">25.2</span><span class="type">mg</span></dt><dd>8%</dd><dt class="sub nutrition">Sugars <span class="value"><span class="fiber">4.3</span></span><span class="type"> g</span></dt><dt class="nutrition">Sodium <span class="value">630.0</span><span class="type">mg</span></dt><dd>26%</dd><dt class="nutrition">Total Carbohydrate <span class="value">36.2</span><span class="type">g</span></dt><dd>12%</dd><dt class="sub nutrition">Dietary Fiber <span class="value">3.5</span><span class="type">g</span></dt><dd class="sub">14%</dd><dt class="sub nutrition">Sugars <span class="value"><span class="fiber">4.3</span></span><span class="type"> g</span></dt><dd class="sub">17%</dd><dt class="last nutrition">Protein <span class="value">7.9</span><span class="type">g</span></dt><dd class="last">15%</dd></dl> </div> </div><div class="section clrfix copyright"><br /> </div></div></div>Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-64146798144204749282011-06-18T02:01:00.000-07:002011-06-18T02:02:34.882-07:00Sour Cream Potato Salad<ul><li class="plaincharacterwrap ingredient"> 2 1/2 pounds red potatoes, cubed</li><li class="plaincharacterwrap ingredient"> 1 cup sour cream</li><li class="plaincharacterwrap ingredient"> 1/2 cup mayonnaise</li><li class="plaincharacterwrap ingredient"> 1/2 bunch green onions, chopped</li><li class="plaincharacterwrap ingredient"> 1 cup shredded Cheddar cheese</li><li class="plaincharacterwrap ingredient"> 1 tablespoon real bacon bits</li></ul> <div style="border-top: 1px #ccc dotted; width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. </span></li><li><span class="plaincharacterwrap break"> In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top. </span></li></ol> </div> <a name="nutritionpanel" class="nutritionanchor"></a> <h3> Nutritional Information <a href="http://allrecipes.com/Recipe/cheesy-potato-salad/detail.aspx#" class="nutritional-information"> <img id="ctl00_CenterColumnPlaceHolder_recipe_imgNutriIcon" class="nutritional-information" title="open nutritional information" src="http://images.media-allrecipes.com/ar/myar/icons/icon-plus.gif" alt="open nutritional information" style="height:16px;width:16px;border-width:0px;" border="0" /></a></h3> <b>Amount Per Serving</b> Calories: <span class="calories">397</span> | Total Fat: <span class="fat">30.7g</span> | Cholesterol: <span class="cholesterol">49mg</span>Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-53785478259637990412011-05-20T06:21:00.000-07:002011-05-20T06:22:30.201-07:00Apple Oatmeal Parfait<h6 class="yiv664260045uiStreamMessage"><div class="yiv664260045actorName yiv664260045actorDescription"><a rel="nofollow" target="_blank" href="https://www.facebook.com/pages/Cathe-Friedrich/49839277161">via Cathe Friedrich</a></div> <span class="yiv664260045messageBody"><div id="yiv664260045id_4d88c2126ae368413037486" class="yiv664260045text_exposed_root yiv664260045text_exposed"><br /> one half apple, a few raspberries & blueberries,<br /> 5 almonds and 5 walnuts<br /> 6 oz of non-fat plain yogurt.<br /> 6 oz of skim milk<br /><span class="yiv664260045text_exposed_hide">...</span><span class="yiv664260045text_exposed_show">Chop it in a blender until the apple is chopped.<br />Pour over oatmeal and add honey if desired</span></div></span></h6>Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-88385023789416135762011-05-20T03:43:00.000-07:002011-05-20T03:44:08.415-07:00Katey's Tomato Viniagrette<p>Tomato vinegarette... for one... or to share.. super super easy</p><p>really low cal & delish, eat the whole thing if you want ...no guilt</p><p>dice up 1-2 nice dark red tomato or a container of cherry/grape tomatos</p><p>crush em up a bit so you have a bowl full of juicy goodness</p><p>add a few tsp- as much as you like.. of the vinegar of your choosing... I like lots in mine & usually use like a 1/4 cup w 2 tomatos... and i like lots of different kinds of vinegar so I swap it around a lot... flavored rice vinegar rocks & lots of variations never boring</p><p>add some cracked pepper & whatever other spices you enjoy in this... very customizable... </p>throw it over a bowl of leafy greens, toss in some shredded carrot, fruit if that's your thing... whatever u like in a salad... this tomato vinegarette is too good.Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-67171750407601167122011-05-15T06:14:00.000-07:002011-05-15T06:19:22.310-07:00SPINACH AND ONION SAUTE<span style="font-family: arial;font-size:100%;" ><br /><span style="font-weight: bold;">SPINACH AND ONION SAUTE</span><br /><br /><span style="font-weight: bold;">Yield: 4 servings</span><br /><span style="font-weight: bold;">Source: The Complete Diabetes Prevention Plan</span><br /><span style="font-weight: bold;"></span><a style="font-weight: bold;" href="http://diabeticgourmet.com/book_archive/details/60.shtml" target="_blank"><span class="yshortcuts" id="lw_1305465183_5"></span></a><br /><br /><span style="font-weight: bold;">INGREDIENTS</span><br /><br /><span style="font-weight: bold;">- 2 tablespoons reduced-fat margarine or light butter</span><br /><span style="font-weight: bold;">- 1 medium yellow onion, very thinly sliced</span><br /><span style="font-weight: bold;">- 1/4 teaspoon dried thyme</span><br /><span style="font-weight: bold;">- 10 ounce package prewashed baby spinach (about 10 cups)</span><br /><br /><span style="font-weight: bold;">DIRECTIONS</span><br /><br /><span style="font-weight: bold;">Place the margarine or butter in a large, deep, nonstick</span><br /><span style="font-weight: bold;">skillet. Add the onion and thyme and place over medium heat.</span><br /><span style="font-weight: bold;">Cover and cook for several minutes, until the onions are soft.</span><br /><br /><span style="font-weight: bold;">Add the spinach, and toss gently over medium-high heat for</span><br /><span style="font-weight: bold;">a couple of minutes, just until the spinach is wilted. Serve hot.</span><br /><br /><span style="font-weight: bold;">Nutritional Information Per Serving (2/3 cup per serving):</span><br /><span style="font-weight: bold;">Calories: 48, Carbohydrate: 5 g, Cholesterol: 0 mg,</span><br /><span style="font-weight: bold;">Fat: 2.8 g, Fat: 0.8 g, Fiber: 2.3 g,</span><br /><span style="font-weight: bold;">Protein: 2.3 g, Sodium: 106 mg, Calcium: 75 mg</span><br /><span style="font-weight: bold;">Diabetic Exchanges: 1 Vegetable, 1/2 Fat</span></span>Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-25418720341328675742011-04-19T03:39:00.000-07:002011-04-19T04:02:11.358-07:00Passover MenuI don't have the recipes for these dishes but the menu sounds delicious so I will be looking for some recipes:<br /><br />3 glasses of wine<br />1 bowl of rich Matzoh ball soup with 1 matzoh ball<br />1 piece of Quiche<br />4 caramelized carrots<br />1 large scoop of sweet potato and date casserole<br />4 (or 6?) pieces of butter-soft, slow roasted beef brisket<br />Desert:<br />4 slices of pineapple drizzled in brandy<br />1 piece of raspberry torte with a dollop of whipped cream<br />1 5-inch wide macaroon cookie dipped in dark chocolate<br /><br />So, with all of that, I'm guessing around 500-600 calories, right? That's my best guess.<br /><br />Oh, and let's not forget that her mom sent me home with: more soup with more matzoh balls, 1 large scoop of casserole, 8 more carrots, another big piece of quiche, 4 more pieces of brisket, more pineapple, more torte, and of course, 3 more macaroons. I think the bag weighed about 5 pounds. That can't be more that another 700 calories... I'm sure that's pretty close.Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-27554941410086336392011-03-25T05:25:00.000-07:002011-03-25T05:26:23.558-07:00Orange Fiber MuffinsYoplait - Light - Orange Creme Yogurt, 3 containers<br />1 egg - slightly beaten<br />Vegetable Oil 1/4 cup<br />All Purpose Flour, 1.25 cups<br />Dark Brown Sugar 1/2 cup<br />Fiber One - Original Bran Cereal - 1 cup<br />Salt 1/2 tsp<br />Baking Soda 1.25 tsp<br /><br />Directions:<br />Preheat oven to 400 degrees F.<br />Crush cereal.<br />Mix all wet ingredients in a bowl.<br />Add all dry ingredients to wet ingredients and mix well.<br />Separate mix into 12 space muffin tin.<br />Bake for 17 minutes.<br /><br />Per Muffin:<br />Calories 157<br />Fat 5<br />Protein 3<br />Fiber 3<br />Chol 16<br />Sodium 144Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-84497672294556236682011-03-22T19:54:00.000-07:002011-03-22T19:55:49.964-07:00Wendy Townley's Three CheeseMac & CheeseSince I began taking cooking seriously last year, I have continuously hunted for the perfect recipe for macaroni and cheese. As a kid I transitioned from the Kraft boxed variety to frozen Stouffer’s dinners. Each style of macaroni and cheese was tastier than the last, and left me wanting more. When I discovered hearty and creamy macaroni and cheese side dishes and entrees on restaurant menus, I was left speechless. Who knew so many fantastic extras and embellishments could make one of my favorite comfort foods even more perfect (and worth every penny).<br /><br />On a recent Friday night, I stumbled upon a delicious, easy, and affordable macaroni and cheese recipe that is a little bit comfort, a little bit gourmet. Feel free to switch up the cheese flavors with those in your fridge (or those on sale). On my next attempt, I plan to swap out the havarti for a little smoked gouda.<br /><br />Three Cheese Macaroni and Cheese<br /><br />8 ounce package small pasta shells (or your favorite pasta shape)<br />Salt and black pepper to taste<br />A pinch of garlic salt<br />3 tablespoons of butter<br />2 cans condensed cream of cheddar cheese soup<br />1/3 cup shredded havarti cheese<br />1/4 cup grated parmesan cheese<br />1 cup shredded white cheddar cheese<br />1/2 cup shredded white cheddar cheese (for topping)<br /><br />Boil the pasta in slightly salted water and drain. Return the pasta to a mixing bowl or casserole dish. Season with salt, pepper, and garlic salt. Add the butter until melted. Add the cheddar cheese soup, using anywhere between 1 and 1/2 cans, or two whole cans. Add the havarti cheese, parmesan cheese, and white cheddar cheese. Mix well.<br /><br />Bake for 20 minutes in a 350-degree oven. Top the dish with the 1/2 cup shredded white cheddar cheese, and bake for an addition 5 to 7 minutes. Allow dish to cool slightly, and serve to a hungry crowd. Or just yourself; no one will judge you. Promise.Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-48490840094503974362011-03-18T09:04:00.000-07:002011-03-18T09:06:26.556-07:00Puffy Apple PancakesThese are so good!<br /><br />1 T butter (I use extra virgin olive oil - you won't taste it)<br />1/2 cup sugar + 2T (I use an equivalent amt of agave)<br />3 med granny smith apples, peeled and cut into 8 slices<br />3 lg eggs (I use 1 egg and an equivalent amount of egg white)<br />3/4 cups skim milk (I use almond milk)<br />3/4 cup all purpose flour (I use gluten free flour)<br />1/8 t salt<br /><br />Preheat oven to 425 degrees. In large skillet, heat butter, 1/2 c sugar, and 1/4 c water to boil. Add apple wedges and cook about 15 minutes. I add about 1 teaspoon of cinnamon to apples. Blend eggs, milk, flour, salt, and 2T sugar in separate bowl. When apples are golden, transfer to pie dish. Pour flour mixture over apples. Bake for 15 minutes. No butter or syrup necessary. Tastes like apple pie!<br /><br />serves 8<br />I use 1% milk so it comes out to about 134 calories per slice.Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-558965129122928892011-03-17T22:08:00.000-07:002011-03-17T22:10:22.348-07:00Teriyaki Baked SalmonTeriyaki Baked Salmon: <br /><br />1/4 cup Teriyaki sauce<br /> 3/4 cup of Paula Deen's Peach Dressing<br /> 1 teaspoon garlic, minced<br /> 2 teaspoons onion, minced<br /> 4 packs of Stevia<br /> 1 teaspoon ginger<br /> 2 tablespoons ketchup<br /> 2 teaspoons lemon juice<br /> 1 pound salmon filet<br /><br /><br /> Marinate salmon fillets for a minimum on one hour. Leave marinade in baking dish and cover with aluminum foil. Bake at 375 degrees fahrenheit for 15 minutes or until it flakes apart with a fork.Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-89249823224391669872011-02-10T03:31:00.000-08:002011-02-10T03:33:25.491-08:00Chai Spiced Oatmeal<h1 style="font-family: arial; font-weight: bold; color: rgb(0, 0, 0);" class="title">Chai Oatmeal Recipe</h1> <div style="font-family: arial; font-weight: bold; color: rgb(0, 0, 0);" class="main-content main-content-full clearfix"><div id="content-area" class="KonaBody"><div id="node-23771" class="node node-type-recipe clearfix"><div class="recipe-top"><div class="recipe-nutrition-bar"> Serves: 2<div> <p>Prep Time: 5 minutes</p> <p>Cook Time: 15 minutes</p> </div> <h2>Nutrition Score per serving:</h2> <p>232 calories, 12 g fat (16% of calories), 2 g saturated fat, 40 g carbs, 12 g protein, 4 g fiber, 251 mg calcium, 2 mg iron, 361 mg sodium</p> </div> </div> <div style="clear: both; height: 1px;"> </div> <div id="rating"> <div class="toolbar-wrapper"><br /></div> </div> <div class="recipe-body-container"> <div class="recipe-body"> <h1>Ingredients</h1> <ul><li>1 <sup>1</sup>/<sub>2</sub> cup lowfat or nonfat milk</li><li><sup>1</sup>/<sub>4</sub> t salt</li><li><sup>1</sup>/<sub>4</sub> t <a href="http://www.shape.com/healthy-eating/nutrition-101/herbs-and-spices/cooking-with-spices/cinnamon">cinnamon</a></li><li><sup>1</sup>/<sub>4</sub> t ground coriander</li><li><sup>1</sup>/<sub>4</sub> t powdered cardamom</li><li><sup>1</sup>/<sub>4</sub> t <a href="http://www.shape.com/healthy-eating/nutrition-101/herbs-and-spices/cooking-with-spices/turmeric">turmeric</a></li><li> A pinch of saffron (optional)</li><li> A drop of vanilla (optional)</li><li>2 t light honey</li><li><sup>3</sup>/<sub>4</sub> cup rolled oats</li><li>2 T oat bran</li></ul> <div> <h1>Directions</h1> <p>Pour the milk into a medium-sized saucepan. Add all the dry seasonings (salt through saffron, if using), and whisk to blend. Place the pan over medium heat.</p> <p>Just before the seasoned milk comes to a boil, lower the heat, and let it simmer for about 5 minutes. Stir in the vanilla (if using) and honey, and whisk until the honey dissolves. Sprinkle in the oats and oat bran, and stir once or twice. Cover the pan, and leave it over low heat for about 8 minutes, stirring occasionally.</p> <p>When the oatmeal has thickened to your liking, remove from heat. Serve the oatmeal with any of the following toppings, or a combination: raisins, pistachio nuts, chopped almonds, and yogurt.</p><p><br /></p><p>http://www.shape.com/healthy-eating/meals-and-menus/breakfast/eggs-etc/healthy-breakfast-ideas-chai-oatmeal-recipe<br /></p></div></div></div></div></div></div>Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-51671852858167864222011-02-05T09:50:00.000-08:002011-02-05T09:51:08.946-08:00Banana French toastFound this recipe on thatsfit.com. Tried it out this morning for breakfast and was NOT disappointed. As a matter of fact, this easily replaces my standard french toast recipe, and lets me feel good about eating it, rather than guilty, so YAY!<br /><br />Ingredients<br /><br />3 egg whites<br />1/4 cup skim milk<br />1/2 tsp. vanilla extract<br />1/2 tsp. ground cinnamon<br />1 tsp. Splenda<br />1 ripe banana<br />8 slices whole wheat bread<br />reduced calorie maple syrup (optional) <---I use Walden Farms. It's the one product of theirs that I don't find repulsive<br /><br />Directions<br /><br />1. In a shallow bowl, using a wire whisk, beat the egg whites, milk, vanilla, cinnamon and Splenda.<br />2. Mash the banana with a fork and add to egg mixture. Mix well to combine.<br />3. Preheat the oven to 200 degrees.<br />4. Lightly spray a nonstick skillet with cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture, turning to coat, and drain excess back into the dish.<br />5. Place the bread slices in the skillet. Cook until golden brown, turning once, about 1 to 2 minutes per side.<br />6. Transfer cooked slices to plate; keep warm in the oven. Repeat with the remaining bread slices.<br />7. Divide French toast among serving plates and top with maple syrup, if desired.<br /><br />Serves 4<br /><br />Nutrition Content, Per Serving:<br /><br />126 calories, 28g carbohydrate, 10g fiber, 12g protein, 2g fat, 0g sat. fat, 349mg sodiumPaulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-59653639672718027482011-02-03T03:44:00.000-08:002011-02-03T03:48:22.212-08:00Crockpot Chicken Enchiladas 4 hours<h2 class="date-header"><span></span></h2> <div class="date-posts"> <div class="post-outer"> <div class="post hentry"> <a name="5561963244058802847"></a> <h3 class="post-title entry-title"> <a href="http://mealplanningmommies.blogspot.com/2009/04/tuesday-chicken-enchiladas-crock-pot.html"><br /></a> </h3> <div class="post-header"> </div> <div class="post-body entry-content"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi478qTCHfH99HvXwS30BxZHfDfdWH2tUSBRoPakBk9Ht68EnRoB-gszfGH6kHsiIEza9BBRzKaDCX-bdZpf83hczpDrjnyrPxc6QiVcvXiPiEElws-JU-XPbtoaIFPxMrY8VlAOrnsmSA/s1600-h/DSC05907.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi478qTCHfH99HvXwS30BxZHfDfdWH2tUSBRoPakBk9Ht68EnRoB-gszfGH6kHsiIEza9BBRzKaDCX-bdZpf83hczpDrjnyrPxc6QiVcvXiPiEElws-JU-XPbtoaIFPxMrY8VlAOrnsmSA/s200/DSC05907.JPG" alt="" id="BLOGGER_PHOTO_ID_5321625692866552498" border="0" /></a><br /><span style="font-weight: bold;">Ingredients:</span><br />3 cups chopped cooked chicken<br />2 cups (8 oz.) shredded Monterey Jack cheese with peppers<br />1 (4.5 oz.) can chopped green chiles<br />1/2 cup sour cream (I use plain yogurt)<br />1/3 cup chopped fresh cilantro (I omit)<br />1 (8-inch) flour tortillas<br />1 (8 oz.) container sour cream (I use plain yogurt instead)<br />1 (8 oz.) bottle green taco sauce<br />1 cup (4 oz.) shredded Monterey Jack cheese with peppers<br />Toppings: (optional) chopped tomato, chopped avocado, slicked green onions, sliced ripe olives, chopped fresh cilantro<br /><span style="font-style: italic;">(ignore the pictures of the cream soups...those were for another recipe. I got confused)</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9RF15BNQE6kvxzNI8AhNOuw5xsxALvEpx7GHtYyXEN1QtYHRD3SwfoSVRyAzw8vt7selQswgDwN9qAUYcQafw-8I7zPY_LP03fnhxRYOor2fUIZ1auiBg5gwYeeH-g46f-R-1D43uNA/s1600-h/DSC05909.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9RF15BNQE6kvxzNI8AhNOuw5xsxALvEpx7GHtYyXEN1QtYHRD3SwfoSVRyAzw8vt7selQswgDwN9qAUYcQafw-8I7zPY_LP03fnhxRYOor2fUIZ1auiBg5gwYeeH-g46f-R-1D43uNA/s200/DSC05909.JPG" alt="" id="BLOGGER_PHOTO_ID_5321625699713293650" border="0" /></a><span style="font-style: italic;">(I shredded my chicken using my salad chopper, since I used chunks of chicken from a whole chicken I had cooked. I think I liked it this way. Made it very easy for everyone to eat)</span><br /><span style="font-weight: bold;">Step One: </span>Stir together first 5 ingredients. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxCgDFe_k_-tfFAX2BBGcbd3GrEebFJyGzYeWEGe3KiOphD9ddKaseyCht808NDLbYfTmDoSpil0XHV669iaG-nxwEKHsKC1Zr-uCIhA-DA4LYKf7z-FRqDDz6dUl1GwZmkuZq7frIKU/s1600-h/DSC05910.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxCgDFe_k_-tfFAX2BBGcbd3GrEebFJyGzYeWEGe3KiOphD9ddKaseyCht808NDLbYfTmDoSpil0XHV669iaG-nxwEKHsKC1Zr-uCIhA-DA4LYKf7z-FRqDDz6dUl1GwZmkuZq7frIKU/s200/DSC05910.JPG" alt="" id="BLOGGER_PHOTO_ID_5321625699295751122" border="0" /></a>Spoon chicken mixture evenly down center of tortillas, and roll up. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsAnHo7llmVyM7JtoEtc7T3iEWwbOBzrruUl7HJtnvdNRuom9V-VT_fWIDS_J8HG7cJ_pmMYoQZfqUQUPUK0Ss8diomDmBGhD_BAm88nmdVYYZjFnYBOwahK380fgaqh0gIEzEPhrO0Y/s1600-h/DSC05911.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsAnHo7llmVyM7JtoEtc7T3iEWwbOBzrruUl7HJtnvdNRuom9V-VT_fWIDS_J8HG7cJ_pmMYoQZfqUQUPUK0Ss8diomDmBGhD_BAm88nmdVYYZjFnYBOwahK380fgaqh0gIEzEPhrO0Y/s200/DSC05911.JPG" alt="" id="BLOGGER_PHOTO_ID_5321625696115524690" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmK4juYlWm2u5PN_kKSRUPPylHVRzKI_Xej45WrrN5MFm4l429fDdnTJAVCLGwD_7WNMQS5S6uJpxlKvfbiaaqizdLezP2wIKDft58d-jVm-46lkn5qylOKVxB5HJXN2BoTFjKuKYTFA/s1600-h/DSC05912.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmK4juYlWm2u5PN_kKSRUPPylHVRzKI_Xej45WrrN5MFm4l429fDdnTJAVCLGwD_7WNMQS5S6uJpxlKvfbiaaqizdLezP2wIKDft58d-jVm-46lkn5qylOKVxB5HJXN2BoTFjKuKYTFA/s200/DSC05912.JPG" alt="" id="BLOGGER_PHOTO_ID_5321625704778140482" border="0" /></a>Arrange, seam sides down, in a lightly greased 6 quart slow cooker, stacking tortillas, if needed. <span style="font-style: italic;">I did have to stack the tortillas, and I actually got ten enchiladas out of this recipe rather than 8. I spread some of the sour cream mixture between each layer and that seemed to work well. </span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7wiyAaCVv4lpBFOlRIR8OBaPDOtfxRiTW5BhocBieZLhv2d57YdcedzbAEAxQMcacMS_1x8XTcV78U6Enbes0v7hst55h43rvd2vcd4O3pHvpHj-WoFrhI2zvQjTSmVFDvAa8t5nigM/s1600-h/DSC05913.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7wiyAaCVv4lpBFOlRIR8OBaPDOtfxRiTW5BhocBieZLhv2d57YdcedzbAEAxQMcacMS_1x8XTcV78U6Enbes0v7hst55h43rvd2vcd4O3pHvpHj-WoFrhI2zvQjTSmVFDvAa8t5nigM/s200/DSC05913.JPG" alt="" id="BLOGGER_PHOTO_ID_5321630063937522674" border="0" /></a><br /><span style="font-weight: bold;">Step Two: </span>Stir together sour cream and taco sauce; <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvx3nlFFE4zkYh51CLZ5CQK_fm0hfk9GAWht2vZNiG9x_kp3dXYoADIbgv9b8HNDgF5NqenyLqIlwa8Fi-7TNJt7bwHUwnvwhtJYzZCoyx_ZT8-B9Bem8CiO0AR998wOxc4M30fTRAQcU/s1600-h/DSC05914.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvx3nlFFE4zkYh51CLZ5CQK_fm0hfk9GAWht2vZNiG9x_kp3dXYoADIbgv9b8HNDgF5NqenyLqIlwa8Fi-7TNJt7bwHUwnvwhtJYzZCoyx_ZT8-B9Bem8CiO0AR998wOxc4M30fTRAQcU/s200/DSC05914.JPG" alt="" id="BLOGGER_PHOTO_ID_5321630069206013490" border="0" /></a>spoon over enchiladas. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8eJEzkqMOvlSGBHOZesyrUiLqK9QJlTPdExlJ0krHShu5dWVD9Q5sAaQNjTCxaZ3-LBS7uZiNeJmO-y89AJwvZmuWyv5YLjn3vR_RVEN-eVbVWljzV-x15rJsvPL8jliXyp5rgkVM10/s1600-h/DSC05915.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8eJEzkqMOvlSGBHOZesyrUiLqK9QJlTPdExlJ0krHShu5dWVD9Q5sAaQNjTCxaZ3-LBS7uZiNeJmO-y89AJwvZmuWyv5YLjn3vR_RVEN-eVbVWljzV-x15rJsvPL8jliXyp5rgkVM10/s200/DSC05915.JPG" alt="" id="BLOGGER_PHOTO_ID_5321630073622709202" border="0" /></a>Cover and cook on LOW 4.5 hours. Remove lid, and sprinkle enchiladas with 1 cup cheese.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip8rMd5NKp2lCMbfFyxN9q1TDlJ4SmK_YNk13L2jNwqkQtdk9VuhrD9b4I9UbS9E_QRgN-JkpsxrzFtMbRxdWMiO4RwbyiGrUF47erMJNZ5qogaPWBE7cH3ofeZjkNc49gx2JQF5H3460/s1600-h/DSC05917.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip8rMd5NKp2lCMbfFyxN9q1TDlJ4SmK_YNk13L2jNwqkQtdk9VuhrD9b4I9UbS9E_QRgN-JkpsxrzFtMbRxdWMiO4RwbyiGrUF47erMJNZ5qogaPWBE7cH3ofeZjkNc49gx2JQF5H3460/s200/DSC05917.JPG" alt="" id="BLOGGER_PHOTO_ID_5321630075513803650" border="0" /></a><br /><span style="font-weight: bold;">Step Three:</span> Cover and cook on LOW 15 more minutes or until cheese melts. Serve with desired toppings. Makes 8 enchiladas.<br /><br /><span style="font-style: italic;">Side note: Slightly bummed, because I did not take pictures of the final product and realized it just now as I was going through my pics. These pictures really do not do this recipe justice because it truly was so delicious, and the pictures just look kind of plain. Trust me when I say that if you like Mexican food, you will love these enchiladas.</span><br /><br />This recipe comes from page 143 in the <a href="http://www.amazon.com/Southern-Living-Slow-Cooker-Kitchen-Tested-Mouthwatering/dp/0848731506/ref=sr_1_1?ie=UTF8&s=books&qid=1238983766&sr=1-1">Southern Living Slow Cooker Cookbook</a>. </div></div></div></div>Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-52861041860120537472011-01-28T20:11:00.000-08:002011-01-28T20:13:31.368-08:00DJ's Salisbury Steak with Marsala Mushroom Gravy<table class="forum" id="topic" cellspacing="0"><thead><tr><th colspan="1"><br /></th> </tr> </thead> <tfoot> <tr> <td colspan="1"><br /></td> </tr> </tfoot> <tbody> <tr> <td class="post-body"> <a name="posts-2181440"></a> <div class="cell-head"><br /></div> <div class="post"> My wife made up this recipe to help me on this diet. It tastes great! There is almost no fat from the hamburger meat and you cam always wipe it out of the pan if you so get some. The wonderful brown gravy has no fat and this dish fills the house with a mouthwatering smell. A family favorite! 245 calories per serving. <img src="http://assets2.mfpassets.com/images/smileys/wink.gif" alt="wink" /> <br /><br />1 lb 95 / 5 percent (or better) hamburger (51 cal per oz)<br />1 egg (70 cal)<br />1/4 tsp Garlic powder <br />1/2 tsp Onion Powder<br />salt<br />pepper<br /><br />1/2 lb fresh, sliced mushrooms (44)<br />Campbell's Brown Gravy (25 per 1/4 cup serving)<br />2 Tbsp sweet Marsala wine (30 cals. Note: do not use cooking wine, its full of salt.)<br /><br />Mix the first 6 ingredients in a bowl, form into 4 patties and brown on both sides in a skillet. They cook in about 5 minutes per side. Mix the gravy and wine in a bowl. Add the mushrooms, to the meat patties in the skillet then pour the gravy over all. Simmer for about 10 minutes and serve it up! <img src="http://assets3.mfpassets.com/images/smileys/love.gif" alt="love" /> <br /><br />This stuff is good enough for company and weighs in at about 245 calories per serving, depending on the gravy.<br /><br />SOURCE: http://www.myfitnesspal.com/topics/show/163567-dj-s-salisbury-steak-with-marsala-mushroom-gravy?page=1#posts-2181470<br /></div></td></tr></tbody></table>Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-39928650418529451092011-01-20T18:56:00.000-08:002011-01-20T19:00:17.970-08:00Cajun NachosI got this recipe from my friend Sterling. Sterling added cajun spices, sauce and sausage. I will use Al Fresco organic chicken spicy sausage when I make it. <br /><br />1 boneless, skinless chicken breast<br />cajun seasoning<br />2-3 T chopped jalapenos<br />1 c colby cheese (sharp cheddar or monterey jack would be even better)<br />diced fresh tomatoes<br />sour cream<br />good tortilla chips, cantina style<br /><br />Cook chicken according to preference (grill, bake, etc). Let the chicken cool before dicing into bite-sized pieces. Top chips with cheese, chicken and jalapenos, microwave or broil until cheese melts. Add tomatoes, sour cream and/or any additional toppings. Yummy!Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-33838895375300068022011-01-15T06:32:00.000-08:002011-01-15T06:34:49.819-08:00Makeover Hash and Eggs Recipe<div class="recipeDetails"> <div class="recipeCookingIns"> <ul><li class="rec-Servings"><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblServings">4 Servings</span></li><li class="rec-CTime"><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblPrintableTimeCallout">Prep/Total Time: 30 min.</span></li></ul> </div> <h2>Ingredients</h2> <ul class="ingredients"><li class="ingredient">1 large onion, chopped</li><li class="ingredient">1 tablespoon canola oil</li><li class="ingredient">6 medium red potatoes (about 1-1/2 pounds), cut into 1/2-inch cubes</li><li class="ingredient">1/4 cup water</li><li class="ingredient">3 packages (2 ounces <i>each</i>) thinly sliced deli corned beef, (nitrate free) coarsely chopped</li><li class="ingredient">1/4 teaspoon pepper</li><li class="ingredient">4 eggs</li></ul> <h2>Directions</h2> <ul class="directions"><li>In a large nonstick skillet, saute onion in oil until tender. Stir in potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in corned beef and pepper; heat through. </li><li> Meanwhile, in a large nonstick skillet coated with cooking spray, fry eggs as desired. Serve with corned beef hash.<b> Yield: </b>4 servings.</li></ul> <p class="editorNotes"><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblEditorNote"><br /></span></p> <p class="editorNotes"><strong><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblLighterVersion"></span></strong></p> <div id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_pnlNutritionalInfo"> <p class="NutriFacts"><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblNutrInfoNA"><b>Nutrition Facts:</b> 1 cup corned beef hash with 1 egg equals 301 calories, 12 g fat (3 g saturated fat), 239 mg cholesterol, 652 mg sodium, 31 g carbohydrate, 4 g fiber, 18 g protein. </span></p> </div> <p class="custComments"> <span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblRecipe">Makeover Hash and Eggs published in </span> <span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblSource">Healthy Cooking</span> February/March 2010, p20 </p> </div> <div class="clearfloat"> </div>Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com0tag:blogger.com,1999:blog-1389428802830034149.post-81204397743553738412010-12-24T12:45:00.000-08:002010-12-24T12:46:25.829-08:00Cranberry Banana Bread<p>Categories: Breads, Cranberries </p><p> Yield: 8 Servings </p><p> 2 2/3 c Sugar </p><pre> 1 c Water<br /> 4 c Fresh cranberries<br /></pre> <p> 1 3/4 c Sifted flour<br /> 1/2 tsp Salt<br /> 2 tsp Baking powder<br /> 1/4 tsp Baking soda<br /> 1/3 c Butter,melted<br /> 2 Eggs,beaten<br /> 1/2 c Chopped walnuts<br /> 1 c Mashed banana<br /> 1/4 c Cranberry juice,reserved </p><pre> -- from cooked<br /> -- berries,option<br /> 2 tb Granulated sugar,optional<br /> 2 tb Grand Marnier,optional<br /></pre> <p>From "The California Heritage Cookbook," the Junior League of Pasadena. </p><p>In a large saucepan, bring 2 cups sugar and the water to a boil, stirring to dissolve the sugar. Add the berries and simmer over low heat for 10 minutes or until berries pop open. Cool. Drain the berries, reserving the juice and measuring 1 cup of berries for use in the bread. </p><p>Sift together the flour, salt, baking powder and baking soda. In a large bowl, combine 2/3 cup sugar, the butter, eggs, walnuts, banana and berries. Add the flour mixture to the berry mixture, stirring until blended. Pour the mixture into a greased and lightly floured 9x5x3: loaf pan. Bake in a preheated, 350'F. oven for 1 hour or until a toothpick inserted in the center comes out clean. </p><p>For a topping (optional) combine the cranberry juice, 2 tablespoons sugar and the Grand Marnier in a small saucepan and stir over low heat until heated through. Poke a few holes in the baked loaf and pour on the topping. Cool 10 minutes in the pan. Turn the loaf out on a rack and cool completely. Wrap in foil and store one day before slicing. Makes 1 loaf. </p><p>Nutritional analysis per serving: 360.4 calories; 8.6 grams total fat; (3.8 grams saturated fat); 4 grams protein; 22.4 grams carbohydrates; 71.7 milligrams cholesterol; 169.4 milligrams sodium. </p>Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com1tag:blogger.com,1999:blog-1389428802830034149.post-80736800437016484082010-12-24T08:29:00.000-08:002010-12-24T08:31:02.475-08:00Curried Chicken or Turkey with Noodles<div class="headline_area"> <p class="headline_meta">by <span class="author vcard fn">CannyWomen - Sue</span> on <abbr class="published" title="2010-12-17">December 17, 2010</abbr></p> </div> <p><br /></p> <p><br /></p> <p>Dice up a small onion.</p> <p>Chop up some celery – about a cup.</p> <p><a href="http://cannywomen.com/cooking/wp-content/uploads/2010/12/4-MELT-BUTTER.jpg"><br /></a></p> <p>Dice up about 2-3 cups of leftover chicken or turkey.</p> <p style="text-align: center;"><a href="http://cannywomen.com/wp-content/uploads/2010/12/4-MELT-BUTTER.jpg"><br /></a></p> <p>In a medium sized pot, melt a couple tablespoons of butter. Add the onion and celery and cook until the onion is transparent.</p> <p><a href="http://cannywomen.com/cooking/wp-content/uploads/2010/12/6-FLOUR-CURRY-MILK.jpg"><br /></a></p> <p>When the onion is cooked, stir in 2 tablespoons all purpose flour and 1 tablespoon curry powder (mild). Mix well.</p> <p>Add about a half cup of milk and stir until well blended.</p> <p>Add the diced chicken (or turkey) and mix it all together well. Heat and add more milk if necessary to thin the sauce – but not too thin! Adjust the intensity of the curry. Add salt and pepper if desired.</p> <p>Serve it up with broad egg noodles and a veggie or two. We always had green peas with it – it just seems to be right with peas. Enjoy!!!</p> <p><br /></p>Paulissa Kipp Visual Artshttp://www.blogger.com/profile/08140338186909239968noreply@blogger.com1