Pinterest Review: Bruschetta Chicken

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This was fantastic. I'm re-thinking the side I serve with it for next time. This time, I made garlic bread, because it was fast and easy. My husband suggested next time adding some spinach to the chicken and serving it with rice. This sounds like a great plan to me, so that is what we'll be doing. On a plus side, the leftovers are AWESOME as a salad. All you need is just a little bit of the sun-dried tomato dressing, and you're in business.

What's Needed:
4 small boneless, skinless chicken breasts
1/2 C. Kraft Sun-Dried Tomato Dressing
2 tomatoes, finely chopped (I didn't have any fresh tomatoes, so I used a can of petite diced tomatoes, drained)
1/2 C. shredded mozzarella cheese
1 tsp. dried basil

1. Heat grill pan to medium-high heat. Spray with cooking spray.

2. Marinate the chicken (for at LEAST 10 minutes prior. The longer you can marinate, the better).

3. Remove chicken from bag; discard bag and dressing.

4. Grill on grill pan for about 8-10 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, basil, and cheese.

5. Turn the chicken over. Top with tomato mixture. Cover grill pan and cook 8-10 minutes or until chicken is done.

PointsPlus: 6
Husband's Grade: A-

Inspired by: The Girl Who Ate Everything

Pinterest Recipe Review: Garlic Parmesan Chicken and Noodles

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I LOVE Pinterest, especially for finding yummy new recipes! Seriously, if you haven't checked it out yet, request an invite for Pinterest soon.

This was one of the first recipes I found while browsing pins on other people's boards. I made a few changes (as I almost always do). This recipe said it served 4. I beg to differ. As my picture will show, this could easily feed 6.

What's Needed:
6 oz. extra-wide egg noodles
1 2- to 2-1/4-lb. purchased roasted chicken (I used chicken tenders that I had pre-cooked with a little bit of garlic and basil.)
1 cup frozen peas
1.5 tsp. garlic powder
1/2 cups 2% milk
1/4 C. Plain Bread crumbs
3/4 cup shredded Parmesan cheese
Snipped fresh thyme (optional)

1. Preheat oven to 450. Bring 6 cups of salted water to boiling; add noodles. Cook 10 minutes or until tender; drain.

2. Remove chicken from bones. Shred chicken.

3. In saucepan, combine chicken, peas, garlic, and milk. Heat through. Cover and keep warm.

4.In a small bowl, mix together the breadcrumbs, 1/4 of the Parmesan, and butter.

5. Stir noodles and remaining Parmesan into hot chicken mixture. Heat and stir until bubbly.

6. Put in a 9x13 casserole dish (or divide into 4 small casserole dishes). Top each with the bread crumb mixture. Bake 5 minutes or until top begins to brown.

PointsPlus: 11
Husband's Grade: A

Inspired by: Better Homes and Gardens Recipe, as pinned on Pinterest

Spanish-Style Garlic Shrimp and Rice

This was very good--considering I didn't have the white wine to add to the sauce. I added extra lemon juice instead. It turned out very nice, but would have been better with the wine.

What's Needed:
Coarse salt
1 pound small shrimp, deveined and peeled, tails removed (I used pre-cooked frozen shrimp. All I had to do was defrost and remove the tails).
2 tsp. lemon zest plus the juice of 1/4 lemon
1/4 C. extra-virgin olive oil
6 garlic cloves, minced
1 pint cherry tomatoes, halved
1/4 C. Dry white wine
1 T. parsley
1 small white onion, chopped
1.5 C. white rice
2 C. chicken stock
(Optional: 1/2 C. jumbo green Spanish olives, coarsely chopped)

1. Place a medium pot over medium-high heat. Add 2 T. of olive oil and the onions. Cook for 2 minutes.

2. Add the rice and lightly toast, 2 minutes.

3. Add the chicken stock and cover the rice with a lid to bring the stock to a boil. When it boils, reduce heat to a simmer and cook, covered, for 17 minutes, or until tender.

4. Heat a large nonstick skiller over medium heat. Season shrim with lemon zest, lemon, and salt.

5. Add Olive oil to the hot pan and add the shrimp. Cook for a minute, then add tomatoes and parsley. Cook for another minute until shrim are firm and pink.

6. Add the white wine. Stir in the olives (if using) and remove from heat.

Serve shrimp over rice.

PointsPlus: 8 (1/4 of the shrimp and vegetables, and 1/2 C. of rice)
Husband's Grade: A

Inspired by: Rachel Ray 365: No Repeats

Italian Chicken Broccoli Casserole

This was really yummy and fast (on a day when I forgot to start my crockpot meal). I used chicken marinated in Italian seasonings, but it would taste just as good with plain chicken breasts.

What's Needed:
1 1/2 C. water
1 package (6 oz.) chicken stuffing mix (I use Peppridge Farm's Herb Seasoned Stuffing)
2 C. cubed cooked chicken (about 4 chicken breast halves)
1 C. frozen broccoli florets, thawed
1 can (10 3/4 oz.) condensed broccoli cheese soup, undiluted
1 C. (4 oz.) shredded cheddar cheese

1. In a small saucepan, bring water to boil. Stir in stuffing mix. Remove from the heat; cover and let the stuffing stand for 5 minutes.

2. Meanwhile, layer the chicken adn broccoli florets in a greast 11 x 7-in baking dish. Top the chicken and broccoli with broccoli cheese soup.

3. Fluff the stuffing with a fork; spoon stuffing over soup. Sprinkle with cheddar cheese.

4. Bake, uncovered, at 350 for 30-35 minutes or until heated through.

Serves 6.

PointsPlus: 4 (for 1/6 of the casserole)
Husband's Grade: A+

Inspired by: Taste of Home: Most Requested Recipes

Cheeseburger and Fries Casserole

Oooooooh my! I loved this from the first bite, and better yet, so did my boys. :) This was a hit! I was a very happy mama, since J has been going on a dinner strike. He practically licked his plate clean with this meal. If you like tatertot casserole, you will love this.

What's needed:
2 lb. lean ground beef
1 10.75 can condensed cream of mushroom soup
1 10.75 can condensed cheddar cheese soup
1 20 oz. package frozen fried crinkle-cut potatoes

Toppings: such as ketchup, pickles, mustard, and chopped tomato; optional

1. Preheat oven to 350.

2. In a large skillet cook ground beef until cooked through. Drain off fat.

3. Spoon cooked meat into an ungreased 9x13 in. baking pan.

4. In a medium bowl, combine cream of mushroom soup and cheddar cheese soup.

5. Spread over the meat in pan. Sprinkle potatoes over.

6. Bake, uncovered, for 45-55 minutes or until the potatoes are golden brown. If desired, serve with topppings.

Husband's Grade: A+
PointsPlus 9 (for 1/8 of the casserole)

Inspired by: 9x13: The Pan That Can

German Pancake

Hello, Saturday morning breakfast. This is quick and easy to throw together while you're still waking up. :)





What's Needed:
4 large eggs
1/2 C. whole milk (you can probably lighten this recipe up by doing 2% or skim)
1/2 C. flour
1 T. granulated sugar
1/2 tsp. pure vanilla extract (this is important. NEVER use imitation.)
1/2 tsp. grated lemon zest
1/4 tsp. kosher salt
2 T. unsalted butter
Confectioners' sugar, for serving
Lemon and raspberry preserves, for serving (optional)

1. Heat oven to 425.

2. In a blender, puree the eggs, milk, flour, granulated sugar, vanilla, lemon zest, and salt until well combined.

3. Heat a medium or large (9- to 10-in.) skillet over medium heat. (IMPORTANT: Make sure you use a skillet with a METAL handle. This skillet will be going in the oven.)

4. Add the butter and melt. Add the batter, transfer the skillet to the oven and bake until the pancake is puffed and golden, 12-15 minutes.

5. Dust with confectioners' sugar, if desired.

Husband's Grade: A+
PointsPlus: 5 (for 1/4 of the pancake)

Inspired by: Woman's Day Magazine, April 1, 2011 edition

St. Valentine's Day Baking: Cinnamon Love Knots

Yep, I cheated. I tried one already. WOW, are they good. Especially considering the points value. I know that my husband and son are going to gobble these up tomorrow morning!






What's Needed:
LOVE KNOTS:
2 packages (1/4 oz. EACH) active dry yeast
1/2 C. warm water (110-115 degrees)
1/2 C. warm milk (110-115 degrees)
1/2 C. butter, softened
1/2 C. sugar
2 eggs, beaten
1 tsp. salt

TOPPING:
2 C. sugar
2 T. ground cinnamon
3/4 C. butter, melted

1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, and salt. Stir in enough flour to form a stiff dough.

2. Turn onto a floured surface; kneed until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.











3. Punch dough down; divide into three portions. Cover two with plastic wrap.

4. Shape one portion into 12 balls. Roll each ball into an 8-in. rope.

5. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar.











6. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough.










7. Cover and let rise until doubled, about 30 minutes.

8. Bake at 375 degrees for 12-14 minutes or until golden brown. Remove to wire racks. Let cool completely.

Husband's Grade: A
PointsPlus Value: 3 per knot

Inspired by: The Taste of Home Baking Book

RR Chili Converted for Crockpot

Since I converted one soup recipe of Rachael Ray's for the crockpot, I figured I would try more. Some (like the Papa al Pomodoro I'm trying next week) just won't work in the crockpot. This recipe, Italian Chicken Chili with Pancetta Crouton Toppers worked splendidly. All I had to do when I got home was make the croutons, and that took no time at all.

What's Needed:
3 T. extra-virgin oilive oil
1 to 1.5 lb. ground chicken, cooked and drained
Salt and black pepper to taste
2 medium onions, chopped
3 carrots, peeled and grated (I shaved mine using my peeler)
1 dried bay leaf
1/4 C. balsamic vinegar
1 T. thyme
2 tsp. paprika
1 T. chili powder (add another T. if you like it spicey)
1/4 tsp. ground allspice
4 C. chicken stock
1/3 pound pancetta, chopped
3 T. butter
1 medium-size loaf crusty bread, cut into 1-inch squares
1 tsp. garlic powder
1 C. Parmesan cheese
2 T. rosemary

1. Add to the crockpot the chopped onions, carrots, and bay leaf.

2. Next, add the cooked ground chicken and all seasonings (thyme, paprika, chili powder, allspice, salt, and pepper)

3. Finally, add the balsamic vinegar and the chicken stock.

4. Set the crockpot for 8-8.5 hours.

5. When you get home, set the oven for 350.

6. Heat the extra-virgin olive oil in a small skillet over medium-high heat. Add the pancetta and brown it about 5 minutes. Remove with a slotted spoon to a paper-towel-lined plate.

7. Add the butter to the cooking oil, turn off the heat, and let the butter melt into the olive oil.

8. Place the bread and garlic in a large mixing bowl. Pour the butter mixture evenly over bread. Sprinkle the pancetta, cheese, rosemary, and pepper over the bread cubes and toss to coat/combine.


9. Spread the croutons out on a rimmed baking sheet and bake until evenly golden, tossing it 1-2x while cooking (about 15-18 minutes).

Serve the chili with the pancetta croutons on top.
Serves 6-8 people.


Husband's grade: A+
PointsPlus: 8

Taken from and inspired by: Rachael Ray Just in Time!

Baking Extravaganza 2: Lemon Blueberry Bread

Blueberry Bread--because I love blueberries and it sounded good. That sounded like a good enough reason to get baking for me. Plus, it kept the kitchen nice and warm.

What's Needed:
1/3 C. butter, softened
1 C. sugar
2 eggs
3 T. lemon juice
1 1/2 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 C. milk
1 C. fresh or frozen blueberries
NOTE: If using frozen blueberries, do NOT thaw before adding to batter.

1. In a large mixing bowl, cream butter and sugar until light and fluffy.

2. Beat in eggs and lemon juice.

3. Combine the flour, baking powder and salt in a separate bowl. Add to the creamed mixture alternately with milk, beating well after each addition.

4. Fold in the blueberries.

5. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan.









6. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely.


Optional Glaze: (Drizzle over warm bread)
2 T. lemon juice
1/4 C. sugar

My Rating: A
PointsPlus: 3 per slice (You should be able to get about 20 slices out of this loaf)

Inspired by: Taste of Home Baking Book

Baking Extravaganza: Apple Crisp

A great dessert for a cold, snowy day in Illinois.

Apple Crisp with a Twist(It's with a twist because I didn't have any oats in the house. My solution--3 packets of instant, microwaveable oatmeal. It worked out well enough for me) :)

What's Needed:
4 medium sliced, peeled apples (tart apples work best)
3/4 C. packed brown sugar
1/2 C. all-purpose flour
3 packets of UNFLAVORED instant oatmeal
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/3 C. cold butter
(Vanilla ice cream, optional--but it's SUCH a good option!)

1. Place the apples in a greased 8-in. square baking pan.









2. In a small bowl, combine the brown sugar, flour, oats, cinnmon, and allspice. Cut in butter until mixture is crumbly. Sprinkle over the apples.








3. Bake, uncovered, at 375 for 30-35 minutes or until apples are tender. Serve warm with ice cream, if desired.


Serves 6 people

Husband's Grade: A
PointsPlus: 8

Inspired by: Taste of Home Baking Book

Tomato Soup--ALA Rachel Ray

The thing I love about Rachael Ray's recipes, is that they're so easy to adapt.

If you don't have something, switch it out for something else. Same thing goes if you want something less/more spicey. I tried her '15-Minute Tomato and Bean Stoup' tonight, since I have a house full of sickies (myself included). This is a GREAT soup to have when you have a cold. I substituted peas for the celery and left out the zucchini, since I didn't have any. Serve this with fresh bread, and you have yourself a meal!



What's Needed:
2 T. extra-virgin olive oil
3 garlic cloves, choppped
1/4 tsp. crushed red pepper flakes (use more if you like it spicey)
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 C. chicken broth
1 15-oz. can diced tomatoes
1 5.5-oz. can tomato juice
1 6-oz. can tomato paste
2 C. frozen cut green beans
1 C. frozen peas
1 T. basil
1/2 T. oregano
Salt and pepper to taste
Grated Parmesan cheese to pass at table

1. In a medium-sized bowl, combine tomato juice and tomato paste. Stir until well-combined.

2. Add olive oil to big soup pot and place over medium-high heat.

3. Add the garlic and red pepper flakes. Cook 1 minute.

4. Add onions and carrots. Cook for 10-15 minutes (or until onions are translucent and carrots are soft).

5. Add chicken broth, tomatoes, tomato paste mix, green beans, and peas.

6. Bring soup to a bubble. Season with salt and pepper. Simmer for 5 minutes.

7. Turn off heat. Add basil and oregano to soup.

Serve with fresh bread. Serves 4.

Husband's Grade: A-
PointsPlus: 5

Taken from and inspired by: Rachael Ray--365: No Repeats

7 point breakfast--Homemade Creation of a McDonald's Classic

I recently discovered that I like McDonald's Egg McMuffins. I decided it would be easier to make them at home. After experimenting, I was able to slash a whole PointsPlus point off of the original. Hope you enjoy!




What's Needed:
1 egg
1 slice Canadian bacon (pre-cooked)
dash of salt and pepper
shredded cheddar cheese (just enough to sprinkle over the top)
1 whole wheat English Muffin

1. Toast English Muffin--I usually do mine for 4-5 minutes so it's nice and crispy.

2. Put egg, salt, and pepper into a bowl. Whisk together.

3. Add egg to skillet pre-heated. Leave it alone until it looks like this. Takes about 2 minutes.











4. Flip egg. Cook for another 1-2 minutes. Take off of the skillet.










5. Add Canadian bacon to skillet. Brown on both sides (about 1-2 minutes--just to heat/brown it).

6. Cut egg in half. Then fold in half.

7. To assemble:
*Place 1/2 the egg on the bottom of the muffin. Sprinkle a bit of cheese.
*Add Canadian bacon then the other half of the egg. Sprinkle a bit of cheese
*Top with other half of the muffin. Enjoy!

MY Grade: A+ (This, plus some coffee, keeps me full until lunch, and I normally eat early in the morning.)

PointsPlus: 7

Inspired by: McDonald's Original Egg McMuffin (8 PointsPlus)

Shrimp Fried Rice

This was great! My husband, who is not a fan of Chinese, really liked this dish. I'm making it with less soy next time, but it went over great!




What's Needed:
2 eggs, beaten
1 tsp. soy sauce
1 tsp. sesame oil or vegetable oil
1 clove garlic, minced
2 C. cooked brown rice
1 C. frozen carrots, chopped small
1 C. frozen peas, thawed
1 C. onion, chopped small
12 oz. bag of frozen, pre-cooked, pre-deveined shrimp--thawed
2 T. soy sauce

1. In a small bowl, combine eggs and 1 tsp. soy sauce.

2. Pour sesame oil into large skillet. Preheat over medium heat. Add the egg mixture and garlic; stir gently to scramble. When set, remove egg mixture from skillet and cut up any large pieces.

3. Pour cooking oil into the skillet. Return to medium-high heat. STir-fry onion in hot oil for 1 minute, or until onions are crisp-tender.

4. Add cooked rice, carrot, peas, and shrimp. Sprinkle with 2 T. soy sauce. Cook and stir for 4-6 minutes or until heated through. Add cooked egg mixture. Cook and stir for about 1 minute more or until heated through.

Makes 4 servings (about 1 1/4 C.)

Husband's Grade: B+
PointsPlus: 7

Inspired by: Better Homes and Gardens NEW Cook Book

Chicken Potpie

This took a lot of time to prepare--mostly because I've never made pastry. The Pastry Topper for this did not turn out as nice as I had wanted it (it was a little dry), but overall it was good. I think piecrust just takes some practice to get right.

What's Needed:
Pastry Topper (1)
*2 1/4 C. flour
*3 tsp. salt
*2/3 C. shortening (I used butter)
*9 T. cold water

3 T. butter or margarine
1 1/2 C. onion, chopped
1 1/4 C. celery, chopped
1 medium bell pepper (red or green), seeded and chopped
1/2 C. flour
1 1/2 tsp. herb de provance
1/4 tsp. salt
1/4 tsp. black pepper
2 1/4 C. chicken broth
1 1/2 C. milk (I used whole)
3 3/4 C. chopped cooked chicken
1 1/2 C. fozen peas and carrots

1. Prepare Pastry Topper; set aside. Preheat oven to 400.

2. In large saucepan, melt butter over medium heat. Add onion, celery, and sweet pepper. Cook and stir for 5-8 minutes or until vegetables are tender.

3. Stir in flour, poultry seasoning, salt, and black pepper. Add broth and whole milk all at once. Cook and stir until thickened and bubbly. Stir in cooked chicken and peas. Pour into ungreased 9x13-inch baking pan.

4. Place Pastry Topper over chicken mixture in pan or dish. Brush pastry with egg.

5. Bake, uncovered, for 35-40 minutes or until topper is golden brown. Let stand 20 minutes before serving.

Husband's Grade: A-
PointsPlus: 9 (for 1/8 of the casserole)

Inspired by: 9x13: The Pan That Can

Panzanella Stoup--ALA Rachel Ray

I love me some Rachel Ray. This is one of my all-time favorite 'stoup' recipes. For those of you not in the know, a 'stoup' is too thick to be called a soup, but too thin to be considered a stew. Enjoy carbaholics. This soup is mighty tastey!


What's Needed:
3 T. extra-virgin olive oil
3 bell peppers, one yellow, green, and red; seeded and diced
1 medium onion, chopped
4 garlic cloves, finely chopped
1/4 C. balsamic vinegar
1 28-oz. can crushed tomatoes
4 C. torn or chopped stale crusty bread, about 1/2 a loaf
salt and black pepper
1 C. fresh basil leaves, torn (or about 1 to 1.5 T. of dry basil)
Shredded Parmesan cheese to pass at the table

1. Place a large pot over medium-high heat with 3 T. of olive oil. Add the bell peppers, onions, and garlic. Cook for 10 minutes.

2. Stir in the balsamic vinegar. Cook for 1 minute, then add the chicken stock and crushed tomatoes. Bring to a boil.

3. Add bread. Reduce heat to simmer. Stir after 5 minutes, then let simmer for another 5 minutes.

4. Season with salt and pepper to taste. Fold in the basil. Stoup is done when a spoon stands upright in the pot (see picture).

5. Serve in soup bowl and top with some cheese.

Husband's Grade: C (My grade: A)
PointPlus: 7

Taken from: Rachel Ray Just in Time

Ham Mac & Cheese

Mac & cheese is one of my absolute favorite comfort foods. Ask my mom. When most brides are nervously pacing the halls of their home, I was scarfing down my mom's special, homemade mac & cheese.

Any time I see a recipe for mac & cheese, I need to try it. It's not a want--it's a need. I have to make it, mostly to compare it to my favorite family recipe. And while the old family mac & cheese is still my absolute favorite, this is definitely a close second. Leave yourself a lot of time for this one--it took about an hour start to finish. But boy, is it worth it!

What's Needed:
1 1/2 C. dried elbow macaroni (I used 3/4 C. macaroni and 3/4 C. wheat macaroni)
3 C. broccoli florets (I used frozen)
1 ham steak, cooked and then cubed
1 1/2 C. milk (fat-free to reduce points)
4 1/2 tsp. cornstarch
1/4 tsp. black pepper
1 1/2 C. cubed Cheddar cheese
1/2 C. soft bread crumbs (I used Italian seasoned)
1 T. butter or margarine, melted

1. Preheat oven to 350. Cook macaroni according to package directions, adding broccoli and bell pepper for the last 2 minutes of cooking; drain.

2. While the macaroni is cooking, start your sauce. In a small saucepan, stir together milk, cornstarch, and black pepper. Cook and stir until thickened and bubbly. Add Cheddar cheese; stir until melted.

3. Add macaroni mixture and cooked ham steak to a very large bowl. Stir sauce into macaroni mixture. Spoon into an ungreased 9x13-inch baking pan.

4. Bake, covered, for 20 minutes. In a small bowl, combine bread crumbs and butter. Uncover casserole; sprinkle with bread crumb mixture. Bake about 15 minutes more or until bubbly and crumbs are lightly browned.

Makes 6 servings

Husband's Grade: A+
PointsPlus: 9 (for 1/6 of the casserole)

Inspired by: Better Homes & Gardens: 9x13 The Pan That Can

Venison Potpie and Rustic Peach Tart

This first recipe, I can not say how it went--personally, that is. I can't stand venison, but having a ton of it in my freezer downstairs, I decided to use the ground venison for a recipe today. Husband raved about it. I'm glad I made two smaller versions instead of one big potpie in the 9x13 pan I normally use. Honestly--cooking it wasn't so horrible. The ground venison was also mixed with pork, so there wasn't an overwhelming smell of venison.

What's Needed:
1/2 of a 15-oz. package rolled refrigerated unbaked piecrust (1 crust)

1-1.5 lb. of ground venison

2 C. refrigerated diced potatoes with onions or loose-pack frozen diced hash brown potatoes with onions and peppers

2 C. loose-pack frozen mixed vegetables

1 15-oz. can tomato sauce

1 14.5-oz. can diced tomatoes, drained

2 tsp. sesame seeds

1. Preheat oven to 400. Let refrigerated piecrust stand according to package directions.

2. Meanwhile, in a large skillet cook ground benison over medium heat until cooked through, using a wooden spoon to break up meat as it cooks; drain off fat.

3. Stir in potatoes, mixed vegetables, tomato sauce, and tomatoes into the meat mixture. Spoon into an ungreased 9x13-inch baking dish.

4. Unfold piecrust; cut into 8 wedges. Place half of the wedges with points toward center, along one long side of teh dish, overlapping wedges slightly at the base. Repeat with remaining pastry wedges. Sprinkle with sesame seeds.

5. Bake uncovered for 18-20 minutes or until the pastry is golden brown. Let stand 10 min. before serving.

Husband's Grade: A+
PointsPlus 6 for 1/8 of the casserole

Inspired by: 9x13: The Pan That Can





This, on the otherhand, I can say was scrumptious! Don't forget to put down parchment paper on your baking sheet. I have to throw mine out now, because it's beyond cleaning. I admit I took the easy way out on this, but it was good, notheless.

What's Needed:
1 ready-to-bake pie crust
1 can (about 20 oz. or so) Peach pie filling
1 T. milk
A pinch course sugar

1. Preheat oven to 375. Let refrigerated piecrust stand according to package directions. Line cookie sheet with parchment paper.

2. Unroll pie crust. Add peach pie filling to the middle of the pie crust. Bring up the sides of the pastry and pinch together.

3. Coat pie crust with milk and sprinkle with coarse sugar.

4. Bake at 375 until crust is golden brown and filling is bubbly.

Husband's Grade: A
PointsPlus: 7 for 1/6 of the tart

Inspired by: The Taste of Home Baking Book

Sausage Bean Soup and Italian Grilled Cheese

Sinfully delish! That's exactly how I would describe this meal--especially the grilled cheese. It's the best grilled cheese because it's right in between grilled cheese and savory french toast. Make sure you save points for this meal, because you're going to need them.




What's Needed:
Soup:
3/4 lb. bulk Italian sausage
1/2 C. chopped onion
1 garlic clove, minced
1 can (15 oz) garbonzo beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (14 oz) diced tomatoes, undrained
1 can (14 oz) beef broth
1 tsp. dried basil
Parmesan cheese (optional, and will be additional points)

Grilled Cheese:
4 slices Italian bread (1 in. thick)--I cut mine in half and made mini-sandwiches.
4 slices provolone cheese
3 eggs
1/2 C. milk
3/4 tsp. Italian seasoning
1/2 tsp. garlic salt
2/3 C. Italian-seasoned bread crumbs.

Soup:
1. In a large saucepan, cook sausage, onion, and garlic until sausage is no longer pink. Drain.

2. Add beans, tomatoes, broth, and basil.

3. Cover and simmer for 10 minutes. Sprinkle with Parmesan cheese, if desired.
Serves: 6

Grilled Cheese:
1. Cut the 4 slices of bread in half. Place a slice of cheese in the middle and top with the other half.

2. In a bowl, beat eggs, milk, Italian seasoning, and garlic salt. Soak bread for 2 minutes on each side.

3. Coat bread with bread crumbs.

4. Cook on a greased hot griddle until golden brown on both sides.
Serves 8

Husband's Grade: A+
PointsPlus--Soup: 9 for 1/6 of the recipe
PointsPlus--Sandwich: 8 for 2 mini-sandwiches

Inspired by: TasteofHome Classic Cookbook

Pizza Casserole

I will be honest--this did not exactly taste like pizza. I'd call it more of a Italian sloppy joe. That being said, it was very tastey. I would definitely make this again.

What's Needed:
1.5 lb. ground beef
1 C. chopped onion
1 C. chopped green bell pepper
1 clove garlic, minced
1 24 oz. jar pasta sauce
1/2 C. water
1 C. milk
2 eggs
1 T. olive oil
1 C. all-purpose flour
1/2 tsp. salt
1 C. mozzarella cheese
1/4 C. grated Parmesan cheese

1. Preheat oven to 400.

2. In a large skillet, cook ground beef over medium heat until cooked through. Drain off fat.

3. Stir onion, sweet pepper, garlic, pasta sauce into meat. Add the water. Cook and stir until boiling; reduce heat. Simmer for 10 minutes.

4. Meanwhile, in a medium bowl, beat milk, eggs, and oil with an electric mixer on medium speed for 1 minute. Add four and salt; beat for 2 minutes more.

5. Transwer hot beef mixture to an ungreased 9x13-inch baking idsh. Sprinkle with mozzarella cheese. Pour egg mixture evenly over top. Sprinkle with Parmesan cheese.

6. Bake, uncovered, for 25-30 minutes or until puffed and golden brown. Serve immediately.

Makes 9 servings.

PointsPlus 7 (1/9 of the casserole)
Husband's Grade: A-

Inspired by: 9x13 The Pan That Can

Cheese Ravioli Lasagna

Easy and very tastey. This was a win all the way around!

What's Needed:

2 24 oz. jars pasta sauce with tomato and basil
12 oz. bulk Italian sausage
2 C. chopped tomatoes
1 15-oz. carton ricotta cheese
1/2 C. milk
1/4 tsp. ground nutmeg
2 9-oz. packages refrigerated light cheese-filled ravioli
1 1/2 C. shredded part-skim mozzerella cheese

1. Preheat oven to 375. Spread about 1/2 C. of the pasta sauce in the bottom of an ungreased 9x13-inch baking dish. Set the remaining pasta sauce aside.

2. In a skillet, cook sausage over medium-high heat until cooked through. Drain off fat. Stir the remaining pasta sauce and chopped tomatoes into cooked sausage; set aside.

3. In a medium bowl, combine ricatta cheese, milk, nutmeg; set aside.

4. Layer half of the uncooked ravioli over pasta sauce in baking dish. Spoon half of the sausag emixture over ravioli in dish; sprinkle with half of the mozzarella cheese. Top with remaining ravioli; spoon ricotta mixture over ravioli and top with remaining meat sauce.

5. Bake, covered, for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake, uncovered, about 15 minutes more or until heated through and ravioli is cooked. Let stand for 10 minutes before serving. If desired, top with Parmesan cheese and parsley.

Serves 10.

Husband's Grade: A+
PointsPlus: 11

Inspired by: 9x13: The Pan That Can