I Love Hate Pinterest

 Isn't Pinterest wonderful? I mean recipes and idea's galore. 

This is what I meant to achieve.

This is what I got.  

Sure, they were yummy, I mean Big Mama can cook.
BUT It was a simple reminder...

This was what Big Mama wanted to be in High School. 

This is what she really was. 

Here's the recipe anyway. They were delish. 

Defrost one bag of Mrs. Rhodes Bread Dough (Yep. I'm so THAT chick. Homemade? Go ahead, knock yourself out!)

Roll out to 1/2" thick.

Butter dough, sprinkle cinnamon sugar

add chocolate chips, walnuts and roll.

Pull dough as you roll it so it doesn't get too thick.

Once rolled, cut about 1/2" apart (This is where I went wrong. You can do more, just don't use a muffin pan) place in muffin pan and let rise until twice it's size. 

Bake @ 350 for about 15 minutes until golden brown

For the icing, mix equal parts butter and and cream cheese, one tsp of vanilla, then add powdered sugar until desired sweetness. Sorry I don't have exact measurements. I taste as I go. 

Homemade Ice Cream

My Dad, being a cooking/baking Novice gave me this recipe. He used it when he worked in Alaska. These are restaurant size portions, so I had to cut recipe down to fit my small ice cream maker. It is super fun with the kids on family night!

Ice cream
2 1/2 cups milk
2 1/2 cups sugar
1/2 tsp salt
2 1/2 cups half n half
1 1/2 tbspn vanilla
5 cups whipping cream

Pour milk in a sauce pan add sugar and salt heat to a boil (without scorching it!!) Thanks Dad! Add the rest of the ingredients and mix well add to ice cream mixer and mix tell thick. Then call me to come down for Ice cream and cake If you don't I will never give you any more recipes.
Love Dad

Sweet Pepper & Basil Sandwich

Definitely a Fave! Oh goodness! This was so good, I even surprised Mr Big Mama. the hubby. He loves this! 

Special thanks and all credit goes to Better Homes and Gardens for this recipe and picture. This was not my creation!


Thinly slice 1 small green, yellow, and orange pepper, and one small onion

Warm a large saute pan with about a tablespoon of olive oil and 1 minced garlic clove

Saute vegetables and onions together until almost-soft and onions turn almost-clear.

Drizzle 1 tablespoon balsamic vinegar and sprinkle with salt to taste.

Grill whole wheat buns and spread with 1/4 cup mayo and 1/2 teaspoon horseradish previously mixed together.

Dress buns with mayo mixture, sweet peppers, top with fresh mozzarella cheese, fresh tomato slice and instead of lettuce, use basil leaves for added flavor. 

Vegetable Quiche

 Being that I grew up Poor White Trash, I'd never known what Quiche was. I didn't even know how to spell Quiche. I thought it was like those really fancy things to have in your kitchen like caviar and paper towels.
One day, Quiche entered my mind for some reason. I thought that it couldn't be that hard to make so I did some experimenting.
Being that we are a family in love with vegetables, I took one of every vegetable out of the fridge. It didn't matter what it was. Also being that I am still working on the Heff thing, I didn't want to add any starchy crusts.


1-Grate one yellow squash and one zucchini squash. Press it into a 12in (for my big family I used a 12" pie pan, but a 10" would be sufficient)

2-Spray pie dish with a non-stick something or other and form a tight pie crust with the grated squash.

3-Finely chop or grate any other desired vegetable. If you want bigger vegetables, you might want to slightly steam them first so they are not too firm inside the Quiche once it's already cooked. Sprinkle vegetables with garlic salt to taste.

4-Beat desired amount of egg (or egg substitute) and small amount of milk. If your like me, you have little egg to vegetable. That's okay, it will still hold up. Just make sure egg at least covers veggies inside pie dish.

5-Bake 350 for 25-30 minutes. Once done, lightly sprinkle with favorite cheese.

6-Add salsa and sour cream for topping. Enjoy!

Now, as I am thinking...this would probably be good with some fresh herbs too. If your a meat eater there is lots of fun you could have as well adding Ham or Sausage. Great for any meal, so experiment and have fun!
...And my apologies. I have a tendency to not keep track of the exact measurements. I eyeball it or just taste as I go (except for raw meat or dairy of course ;-D  ) When I make this again I will try to get the exact amounts for easier duplication.

Lemon Sauce (For Lemon Chicken)

1    Pkg.     Lemonade Cool-Aide

1 1/2 C.    Cold Water

1/2    C.    Lemon Juice

1/2     C.     Sugar

1/3    C.    Corn Starch

1        Lemon to juice and make zest

        Yellow Food coloring

Bring all ingredients to a boil. It will thicken and turn translucent. Then add a couple drops food coloring to brighten it up. Great for Chicken and Rice Topping.

Sweet Onion Salad Dressing

For those of you who are tired of the same-old-hum-bug-boring-everyone-has-it Salad Dressing, here is something new you can try!

2/3    C.    Vinegar

1½     C.    Sugar

3     Tbsp.    Chopped Onion   

1    Tsp.    Mustard   

2    Tsp.    Salt   

1½    C.    Vegetable Oil

Mix ingredients together except oil in blender. Blend thoroughly and gradually add oil. Makes about 16 oz. Refrigerate. Keeps up to 3 weeks. For more of a honey mustard flavor, substitute the honey for the sugar. Measure to taste.

Jello Pudding Cake

Another name for this is 'The Suck-Up Cake' or the ever popular, but equally lame name of 'Better Than Sex Cake'.

Because it's coming on to Holiday Events, I thought I would put a favorite recipe up. I am sure it's a cake that many people already know about, but wanted to put it up anyway.

I made this cake once when I was in the corporate world to the president of the company and he never forgot my name after that. It works well for getting on someones good side!

Oh so gooey, but oh so good!

You have a lot of liberty of choosing whatever flavors. They are all made the same way so whatever flavor you choose depends on what your in the mood for. I will show you how to do it and you will understand!

Ingredients:
One Cake Mix
6oz Jello Gelatin
Jello Pudding
Cool Whip
First take your selected cake mix. Follow the directions and bake. Let cool for 10 minutes or so when completely baked. Then take a knife and cut through the cake like you see that I have done in the picture below. If it is still hot, it might tear it up a little bit and thats okay. Then take your selected flavor of Jello gelatin, follow the directions on the box to make, then instead of letting the jello set up by itself, pour it over your cut up cake. Chill completely.


Later remove it from the fridge and cover with your selected flavor of Jello pudding. Then once again with Cool Whip. Chill for a half hour more, and serve.
In these pictures I used a white cake mix with raspberry jello and vanilla pudding. I have also done lemon lime, orange chocolate, strawberry chocolate, and it doesn't end there. I have even done a super rich chocolate with all three items. It was just as yummy! So experiement and have fun!


This cake has always been a huge hit in my home and although it takes time to chill it is really easy.
Have Fun!
Love, Big Mama!

Strawberry Glaze Pie

I made this pie for someone else. When my husband saw it he had to keep it and I ended up giving the neighbors the boring apple pie. Good idea from my hubby because it was so good, I had to figure out how I did the ingredients and put it into a recipe. So here it is!
Easy & Yummy!


6 cups of whole strawberries, halved
1 cup sugar

3 Tbls Cornstarch

3/4 Cups Water

Red Food Coloring

1 Baked Pie Shell (See my Super Easy Pie Dough Recipe!)

Whipped Cream


Take 1 cup of the strawberries away from the remaining and set a side larger amount for later. Mash the one cup of strawberries and set them aside too.

Take a sauce pan over med-high heat and mix the cornstarch and sugar. Then add the water and mashed berries. Stirring the whole time, bring to a boil. Once it is boiling good, continue to stir another 2-3 minutes.

The red food coloring is optional. If you want it, then add a few drops now.

Let cool for 10 minutes.

Once cooled, I took about 1/3 cup and spread the mixture on the bottom of the crust as well as the sides. Arrange the remaining berries that you set aside in the pie shell and pour the rest of the mixture around the berries. Chill for an hour or so, then serve with whipped cream.

Simple Pie Crust

This is a sentimental recipe. My dear friend left me with it. I had struggled with my Pie Crust for years and years. It wasn't until I worked with a Rockin Lady named Marilyn in a church group with the younger girls. We were making pumpkin pie's and she shared the easiest and most delicious pie crust that I have ever seen.

Ingredients
1 1/2 C. Flour
Pinch Salt
1/2 C. Shortening or Lard (I prefer lard, it makes it more flaky)
3-4 Tbsp. Water
1 Tbsp of sugar helps it brown up better, but is hardly necessary (in a big mama opinion)

Add the ingredients in order that you see them here and work in the water. I never have to chill mine, but you can if you prefer.

Driftwood Cheesecake

This is a basic New York Sour Cream Cheesecake. It also goes by the name locally of Driftwood Cheesecake. This is not my recipe. It was served in the Old Driftwood Restaurant for years, and then in the Pioneer Restaurant.  Oh this is so yummy! If there are cheesecake fans around, this one will be a hit. This was another dessert that has been highly requested. It's a little work, but so worth it!
CRUST
1/3 C. Melted Butter
2 C Crumbs
Melt butter, mix into crust, and form into a 10” pie tin.

BOTTOM
12 oz Cream Cheese
2 eggs
1/2 C Sugar
1 Tsp. Vanilla
1/2 Tsp. Salt
Mix Well, pour into formed crust. Bake for 20 Minutes on 350 degrees. Let Cool for 30 Minutes. Make sure not to over mix this. If you do, it takes on a green tinted color and makes it look funny.

TOPPING
2 C. Sour Cream
¼ C Sugar
1 Tsp. Vanilla
Mix Well. Pour over cooled cream cheese mix. Sprinkle with cinnamon and bake for another 10 minutes. Chill and Serve.

Tasty Tuesday & Football Food

Hello My Dear. Now, as I have told you many times Curtis, we can not have a relationship. I am a married woman! But, as always, you can cook for me...and my husband...okay! and my five kids. But don't let that discourage you!
Special Thanks to Diets in Review and My allowed Stalker Curtis Stone for this recipe. Also this recipe was featured on The Biggest Loser. Which is a favorite show in our house.

Rosemary Skewered Chicken with Orange Glaze
Ingredients
* Juice of 3 oranges
* 1 Tbsp. Dijon mustard
* 1 Tbsp. honey
* 2 garlic cloves, finely chopped
* 1 Tbsp. finely chopped peeled fresh ginger
* 4 boneless skinless chicken breasts, cut into 1 inch cubes
* 6 large sprigs of rosemary about 10 to 12 inches long, with half the leaves removed

Instructions
1.Preheat a grill or grill pan on medium high heat.
2.Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup. Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes. Remove from heat to allow flavors to meld and reserve.
3.Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.
4.Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165 degrees F on an instant read thermometer.
5.Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately.

Tasty Tuesday Curtis Stone's Mac & Cheese

Check out these other great bloggers with their wonderful Tuesday Recipe's!

I still have two weeks until I get the go-ahead from the Doctor to start my life again. You know. Exercise. Work. No more 'Oh, I just had a baby' excuses. Its when I should be perfectly back to normal, bouncing back like Tigger on speed.
So in light of me still having two weeks until this happens, In rebellious dedication of my two week freedom I will not be posting 400 calorie meals like I have in the past.
And of course, what would my Tasty Tuesday be without Curtis Stone. In light of his serious stalking problem, Okay, so the man has a stalking problem, I know! But boy can he cook! Seriously Curtis, we have a food relationship! That is all! Poor guy! He'll get over me.
Anyway, this is a recipe for Mac & Cheese. Which I know sounds totally unoriginal, but you have to see the video! He It is yummy! Great with a salad and squash from the garden. Did I say Yummy!

Tasty Tuesday-Grilled Chicken W/Mango Salsa

Special Thanks to Diets & Review for allowing me to steal borrow this recipe.
Sorry, I don't have a pic, but its good try it!
Grilled Chicken with Warm Mango Salsa
**Curtis Stone, I think your cuter than Chef Rocco. Just becuse I am using his recipe, doesn't change our relationship!**
231 Calories/Serving
Yield: Serves 4
Ingredients
PAM spray
4 large boneless skinless chicken thighs, about 1-1/2 pounds
Nu-Salt and fresh ground pepper to taste
1 medium red onion, small dice
1 small jalapeno, chopped fine
1 medium tomato, small dice
1 large mango, small dice
juice and zest of 2 limes
2/3 cup chopped fresh cilantro
Instructions
1.Preheat grill or grill pan over high heat
2.Spray chicken thighs lightly with PAM and season with Nu-Salt and pepper
3.Grill about 4 minutes per side, or until just cooked through
4.Meanwhile, heat a large nonstick pan over med-high heat
5.Spray with PAM and add onions
6.Season onions with Nu-Salt and pepper and cook until almost tender
7.Add jalapeno, tomato and mango to the pan
8.Cook, tossing often, until just heated through
9.Add lime juice and zest and cilantro and adjust seasonings, if necessary
10.Slice chicken and serve with warm salsa
11.Although no actual salt is called for in this recipe, please add it as you see fit

Tasty Tuesday-Fish Taco's

Hmmm...Yummy....
Fish Taco's Made by Curtis Stone.
I guess you wont know if I am talking about the Taco's or Curtis Stone.
Sheesh! People Please! I am a married woman! I am talking about the Fish Taco's of course!!!
But for those of you that are interested here is the video of his recipe, I didn't watch it...more than a few times... BUT only to get the recipe right! Come on people!! FIVE KIDS!!!
It is also listed below and I have to give special Thanks to Kitchen Daily for this recipe, and my BFF Kathy and her cute family for suggesting it.

Instructions
TACOS:
1 pound fresh mahi mahi, cut into 4-ounce fillets
2 tablespoons finely chopped fresh cilantro
1 garlic clove, finely chopped
2 tablespoons olive oil
Sea salt and freshly ground black pepper
1 tablespoon (about) canola oil, for brushing grill
8 corn tortillas
1/4 head green cabbage
2 avocados, peeled, pitted, thinly sliced
1/3 cup crema mexicana or stirred sour cream
1/3 cup fresh cilantro leaves
4 lime wedges

PICO DE GALLO:
2 ripe tomatoes, chopped
1/2 white onion, chopped
1 red jalapeño chile, seeded and finely chopped2
2 tablespoons fresh cilantro, chopped rough
2 tablespoons (about) fresh lemon juice

Directions
Lay the mahi mahi on a platter. Scatter the chopped cilantro and garlic over the fish, then drizzle with the olive oil. Gently massage the marinade into the fish and season with salt and pepper. Set aside to marinate for 30 minutes, or cover and refrigerate to marinate for up to 6 hours.
To make the pico de gallo: Stir the tomatoes, onion, jalapeño chile, and cilantro in medium bowl. Season to taste with lemon juice and salt; set aside at room temperature while finishing the tacos.
To make the tacos: Brush the grill grate with canola oil then place the fish on the grill. Cook until the fish is cooked through and opaque and golden brown with grill marks, about 3 minutes per side. Transfer the fish to a cutting board and let rest for 2 minutes.
Warm the tortillas on the grill heated through. Transfer the tortillas to a clean towel to keep warm.
Meanwhile, thinly slice the cabbage.
Slice the fish into 1-inch strips. Divide the fish among the warm tortillas.
Top with the cabbage, avocados, pico de gallo, and crema.
Scatter the cilantro leaves over the tacos. Serve with the lime wedges.

Tasty Tuesday-Marinated Chicken

Special Thanks to Fat Secret All Things Food & Diet The picture looks kinds gross. But the recipe is good, and its under 400 calories per serving
Ingredients
1 dash ground pepper
1 tbsp poultry herbs
2 dashes sea salt
1/4 cup extra virgin olive oil
3 lbs chicken breast meat
Directions
1.If available, use 100% organic boneless and skinless free range chicken, preferably breast meat.
2.After chicken has been washed, season the chicken (both sides) with sea salt and black pepper to your tasting.
3.Add your favorite poultry seasoning(be sure to read the label to check for additional salt) to the chicken.
4.Get a Ziploc bag. Place the chicken into the bag first. Then add 1/4 cup olive oil. If you used fresh poultry herbs, put them in the bag. If you used normal poultry seasoning (no additional action is necessary).
5.Let chicken marinate in the bag for at least 2 hours before cooking.
6.Pre-heat oven at 350 °F (175 °C) until oven is warm. Place contents in a pyrex glass or ceramic dish (including the olive oil) and Bake it at 350 °F for at least 45 minutes to an hour to ensure the chicken is done.
7.Remove it from oven let it cool and enjoy.
8.Note: this dish mixes very well with steamed green beans or on top of romaine lettuce and gives it a good flavorful taste.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories from Fat 123 Calories 363
% Daily Values*
Total Fat 13.64g 21%
Saturated Fat 2.735g 14%
Polyunsaturated Fat 2.105g
Monounsaturated Fat 7.637g
Cholesterol 150mg 50%
Sodium 167mg 7%
Potassium 367mg
Total Carbohydrate 0.36g 0%
Dietary Fiber 0.1g 0%
Sugars 0.02g
Protein 56.39g
Vitamin A 1% Vitamin C 0%
Calcium 3% Iron 11%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
18% of RDI*
(363 calories)
Calorie Breakdown:
Carbohydrate (0%)
Fat (35%)
Protein (65%)
* Based on a RDI of 2000 calories

Tasty Tuesday & My Favorite Recipe

this is the best recipe ever. for anytime that your life is filled with too much chaos. it is not a hit with me personally, however the kids love it and there is nothing easier. Here is the recipe. prepare to be amazed!!

1 Cup - Favorite Breakfast Cereal
1/3 C - Milk
1 Tsp - Sugar (totally optional)

Great for breakfast, lunch, or dinner and feel free to use it as many days or nights in a row. Mix all ingredients and enjoy!

Tasty Tuesday - Terrogon Chicken Salad Sandwich

Thank You Prevention Magazine for your wonderful under 400 Calorie Yummies!


I love Chicken Salad Sandwiches. This one I thought would be cool because it counts the calories of a larger 4oz whole wheat bread instead of the mini-kids meal bread. Come on! I am a former Heff! I need to be fed!!! I liked it, you can switch out the tarragon for curry. Its good that way too.

Tarragon Chicken Salad

Upgrade your simple celery and mayo chicken salad to take this hoagie from boring to unbelievable

Ingredients
1 1/2 cups cooked chicken breast, cut into cubes
3 Tbsp reduced-fat mayonnaise
2 Tbsp reduced-fat sour cream
1 1/2 Tbsp chopped tarragon
2 Tbsp chopped almonds
1 rib celery, finely chopped
1 multi grain baguette (4 oz), halved length-wise, cut into 2 pieces

 May 2nd, 2010 - **I added grapes (cut in half) and cubed apple pieces. Yummy! **

Directions

1. Combine chicken, mayonnaise, sour cream, tarragon, almonds, and celery gently in bowl.

2. Spoon chicken salad evenly onto 2 of the baguette quarters. Top each half with lettuce, if desired, and remaining baguettes.of vegetables.

Nutritional Summary

Servings: 2, Per serving: 408 cal, 37 g pro, 34 g carb, 5 g fiber, 14 g fat, 3.5 g sat fat, 87 mg chol, 538 mg sodium

Oven Fish 'n' Chips

This one is risky. Judge Jeremy does not like Fish. I, on the other hand love it and I don't get enough of it because well, I am controlled by a mean fish hating Judge. So unless I am eating out, there is nothing fishy for me.
I was really surprised when Jeremy himself picked this one for me to do!! What?? I don't know what he was thinking! I didn't care, I took it and ran with it. After spending $15 on fresh cod (you can get the frozen for cheaper) I knew I was in the clear and he couldn't change his mind. I was OJ in white bronco! On my way!

The recipe was easy to do, and the kids loved getting involved. The only one part that I do not like about fish is when it has that really gamier fish taste. YUCK! This was not like that and if you want to avoid that, then cod is a good way to go.
I loved it and really hoped the Judge would because I would have liked to put it on my round two list. His report. "This is really good. You can cook this again!!"

NICE!

4 Servings Prep: 40 min. Bake: 10 min.
Ingredients
2 tablespoons Crisco® Pure Olive Oil
1/4 teaspoon pepper
4 medium baking potatoes (1 pound), peeled
FISH:
1/3 cup all-purpose flour
1/4 teaspoon pepper
1/4 cup egg substitute
2 tablespoons water
2/3 cup crushed cornflakes
1 tablespoon grated Parmesan cheese
1/8 teaspoon cayenne pepper
1 pound haddock fillets
Tartar sauce, optional
Directions
In a large bowl, combine oil and pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture; toss to coat. Place on a 15-in. x 10-in. x 1-in. baking pan that has been coated with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until golden brown and crisp.
Meanwhile, combine flour and pepper in a shallow dish. In a second dish, beat egg substitute and water. In a third dish, combine cornflakes, cheese and cayenne. Dredge fish in flour, then dip in egg mixture and roll in crumb mixture.
Place on a baking sheet that has been coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired. Yield: 4 servings.

Nutritional Analysis: One 4-ounce serving (calculated without tartar sauce) equals 243 calories, 2 g fat (0 saturated fat), 67 mg cholesterol, 328 mg sodium, 28 g carbohydrate, 0 fiber, 27 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch.

Light Chicken Cordon Bleu

SPECIAL THANKS TO TASTE OF HOME.COM FOR THE PICTURE AND RECIPE


Now, being that I am poor white trash from the sticks, Chicken Cordon Bleu is right there fancy with other things like fine china and napkins. Can you even serve this dish on a paper plate? To say I was extremely nervous about last nights dish is putting it mildly. Then I read that it was made with Corn Flakes. That made me feel better, although I thought for sure Judge Jeremy would rip this one apart. Okay, lets see...

I started out by using a rubber mallet to flatten the chicken because I did not have a meat texturizer. After washing all the paint off, it worked good as new. See, I told you I was white trash. I continued on putting it all together and realized I needed toothpics. I couldn't find them. I thought to myself, that it can't be that hard. I will just do without and it was no problem.

I had them in the oven when Jeremy came home awaiting anxiously for his meal. He seems to like my new adventure of expanding my cooking skills. The timer went off and I had a thought that maybe they were dried out. I really started to panic! I hadn't thought to check them as they were cooking! What if my oven cooked faster than the recipe stated? What if I had set the time or temp wrong? I was in a panic! I sent Jeremy to check while I stood in the corner rubbing my forhead with Corn Flake Fingers.

Oh, I worry way too much and I totally don't give myself enough credit! Jeremy loved the dish! I totally loved it and the kids did too! It was not dried out at all the recipe was perfect!

As a side note, I served them with fresh veggies, and twice stuffed potatoes. Yummy! I had never done the twice stuffed potatoes, and they were a huge hit!!

I can totally make Chicken Cordon Bleu! And, I skipped the paper plates this time.

8 Servings Prep: 20 min. Bake: 25 min.
Ingredients
8 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon pepper
8 slices lean deli ham (1 ounce each)
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
2/3 cup fat-free milk
1 cup crushed cornflakes
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
SAUCE:
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/2 cup fat-free sour cream
1 teaspoon lemon juice
Directions
Flatten chicken to 1/4-in. thickness. Sprinkle with pepper; place a ham slice and 3tablespoons of cheese down the center of each piece. Roll up and tuck in ends; secure with toothpicks. Pour milk into a shallow bowl. In another bowl, combine the cornflakes, paprika, garlic powder and salt. Dip chicken in milk, then roll in crumbs.
Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink. Meanwhile, in a small saucepan, whisk the soup, sour cream and lemon juice until blended; heat through. Discard toothpicks from chicken; serve with sauce. Yield: 8 servings.

Nutritional Analysis: One serving (2 tablespoons sauce) equals 306 calories, 7 g fat (3 g saturated fat), 91 mg cholesterol, 990 mg sodium, 16 g carbohydrate, trace fiber, 41 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

Italian Turkey and Noodles

SPECIAL THANKS TO TASTE AT HOME FOR THIS RECIPE


Lets be honest. Do you really think I was going to wait for Christmas for this book? Come On People! It was calling my name from my husbands secret hiding place. So, while he was at work, I snuck over to the trunk of his car and got it out. I must say that he did not do such a bad job on the rest of the gifts he got me either. Although, I can wait till Christmas to get those.

Now, before I tell you the results of the night, I must fill you in on Jeremy and I's cooking relationship. I will be brief.

HE THINKS HE IS BETTER THAN ME! And, honestly, he usually it. But I have skills! You see, I was born and raised in a restaurant. He never set foot in a restaurant kitchen until he met and married me. So, naturally, I took for granted the fact that I would be better in a kitchen than he. What I did not realize is that God gives us certain gifts at birth. Jere was born with a kitchen spoon. Me, not so much. Even though I can hold my own, his comes more naturally and I have to work at it. So if I can impress him with any cooking what so ever without him telling me what I should have done different, then I have achieved. My ego takes bruises all the time, and when I feel the need to remind him that I birthed all his children and that he will never be as good at that than I will, and certainly, how can he argue with that??

So, off like a prom dress to the store and home again to anxiously start my new recipe.

It was very easy to make and very fast. Plus I had some old friends stop by while cooking it and it had smelled up the house. They were coveting my cooking skills. I just know it.

Judge Jeremy's Rating; "This is Good, you could make this again. The meat mixture would also be good in a layered lasagna."

I totally agreed! I wanted to run out of my house screaming 'YES MARGRET! RHEANNA CAN COOK!!'

6 Servings Prep: 35 min. Bake: 30 min.
Ingredients
1-1/4 pounds lean ground turkey
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1 jar (26 ounces) meatless spaghetti sauce
1/2 teaspoon onion salt
3 cups cooked yolk-free wide noodles
1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions
In a large nonstick skillet, cook the turkey, mushrooms, onion and green pepper until turkey is no longer pink. Add spaghetti sauce and onion salt; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Place cooked noodles in the bottom of a 2-1/2-qt. baking dish coated with cooking spray. Pour meat mixture over noodles. Sprinkle with cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 6 servings.

Nutritional Analysis: 1 serving equals 392 calories, 12 g fat (5 g saturated fat), 86 mg cholesterol, 798 mg sodium, 39 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch, 1/2 fat.