Saturday, December 30, 2017

Sausage hashbrown casserole

2 lb hot breakfast sausage
1 30-32 oz bag frozen shredded hash browns
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
2 c shredded cheddar cheese
8 eggs
2 c milk

Preheat oven to 350

In a large skillet cook sausage, drain fat

Add hash browns to skillet and cook till lightly brown.  Place hash browns  into bottom of lightly greased dish 9/13 pan.  Top with sausage and cheese

Whisk together eggs; salt, pepper,onion and garlic powders and milk,  pour over potatoes.

Cover and refrigerate overnight

Bake uncovered for 35-40 minutes,

Stephanie made this Christmas 2017,  very good but cooked an extra 25 minutes would have made sure it was done,  we microwaved it and it was excellent,

2018 New Years-  use only 1 lb sausage.  Don’t precook hash browns- it made them mushy. Cooked 55 minutes.

Sunday, July 2, 2017

Fancy Deviled eggs

Top deviled eggs with bacon crumbles, /2 green olive with pimento, 1/2lack olive, slice of jalepeno pepper

All are very tasty


Olive oil

Olive oil
Salt and pepper

Slice baguette and rub with olive oil infused with garlic.
Then bake 350 until light brown.
The bruschetta,was just chopped and seeded tomatoes, chopped basil, minced garlic, little EVOO and salt and pepper

July 2017, Candi McDonald

Wednesday, February 24, 2016

EZ Crockpot Chicken Soup

10 oz boneless skinless chicken
2 cans chicken broth
1 can cut green beans
1 can corn
1 can white beans
1 onion diced
1/2 cup shredded carrots
1/2 cup chopped celery
1 teaspoon salt
2 teaspoon pepper

Combine in crock pot. Do not drain vegetables. 

Cook on low for 8-12 hrs or high 4-6 hrs.

Makes 5 two cup servings of about 250 calories each. 260 if you use dark meat. 


Saturday, August 22, 2015

Grilled Pork in Blackberry Sauce

1 lb pork tenderloin
1 tsp ground cumin
salt & pepper
1/2 c blackberry preserves
1 T balsamic vinegar
1 T Worcestershire sauce
pinch crushed red pepper
2 T chopped green onions

Sprinkle all sides of pork with cumin, salt, and pepper.  Let stand 15 minutes

Grill on greeased rack of covered grill for 23-25 minutes or until 145 degrees.  Remove to cutting board, let stand 3 minutes before slicing.  Slice in thin slices to serve

While meat is standing, in a small skillet combine preserves, vinegar and worcestershire sauce with a pinch of crushed red pepper.  Bring to boil, boil gently, uncovered 3 minutes or until slightly thickened.  Serve sauce over pork and sprinkle with green onions.  Makes 4 servings

per serving:  2113 cal, 3 g fat, 7r mg chol, 114 mg sodium, 21g carb, 0 fiber, 24 g protein.

Note:  Made this twice,  we serve the sauce on the side and have forgotten the green onions both times.  This is yummy.  the cumin is a nice touch to the pork.  You could make the sauce with any type of preserves or jam of your tastes.

Serve with lots of fresh, grilled veges.  like asparagus, or we grilled peaches and they were great.

Tuesday, March 17, 2015

Black Bean and Corn Pico de Gallo

1 (15 oz) can of black beans, drained and rinsed
1 (15 oz) can of sweet corn, drained and rinsed
2 (10 oz) cans of Ro*Tel tomatoes and green chilies - drained
The juice of 3 limes (about 3 Tbsp)
1 Tbsp cumin
½ C diced red onion
1 medium jalapeno, seeded and chopped

Drain and rinse black beans and corn
Drain most of the juice from the Ro*Tel
Mix the corn and black beans with 2 cans of Ro-tel diced tomatoes and green chilies
Dice the onion, chop the jalapeno and mix with the beans and corn.
Juice 3 limes over the mixture
Add in 1 Tbsp cumin
Mix well
Refrigerate for at least 1 hour
Top with freshly chopped cilantro (and additional lime juice, if desired)

Saturday, February 7, 2015

Skinny Enchilada Stuffed Bell Peppers

4 bell peppers
1 lb ground turkey (90/10)
1 cup black beans
1 cup cheddar cheese
3/4 cup canned or frozen corn
1/4 teaspoon salt
2/3 cup enchilada sauce
1 teaspoon cumin

Cut the tops off the peppers and remove the seeds
Place in a greased pan that fits them.
Brown turkey until fully cooked.
In a large bowl, mix turkey, beans, corn, cheese, enchilada sauce, cumin, and salt.  Stir until evenly mixed.  Leave 4 teaspoons of cheese to be used later.
Stuff peppers with mixture
Cover the pan with foil and bake at 350 for 60 minutes.  Remove and sprinkle each pepper with 1 teaspoon of grated cheese. Return to the oven uncovered for 5 minutes or until the cheese is melted.

If you like cooked peppers, put the tops you cut off in the pan next to your stuffed peppers.

Entire recipe is 1600 calories
Each pepper is 400 calories
Recipe is in LoseIt