Kyli's Favorite Recipe's

Spinach Stuffed Shells

2010-01-07T10:07:00.000-08:00

SPINACH STUFFED SHELLS

( This picture is not the finished product...you still have to add the

Spaghetti Sauce & Mozzarella & Cheddar Cheese)

THIS IS SO EASY & YUMMY.... MY 8,5, & 3 year olds are upset when there's not leftovers!

*1 box of Jumbo Shells ( I usually use all but about 5 or 6 shells in the box- only because there's not enough spinach mixture to fill all the shells in the box)
*1 container 15oz of Ricotta Cheese
*1 bag of baby spinach
*1 can of Spaghetti Sauce ( flavor of your choice)
*Shredded Mozzarella Cheese & Shredded Cheddar Cheese

DIRECTIONS
* Cook & Drain Shells according to box

* Put entire container of Ricotta Cheese in a microwave safe bowl & heat in microwave for about 20 seconds.

* Chop up spinach to very small pieces ( I tear the stems off first & I use about a cup & 1/2 of spinach....NOT PRESSED TIGHTLY JUST POURED IN A MEASURING CUP TO MEASURE)

* Mix Chopped spinach in with the Ricotta Cheese until blended well.

* Spoon Mixture of Ricotta Cheese & Spinach into each individual COOLED spinach shell & place in a Oven Safe dish......when all shells are full & placed in dish cover stuffed shells with can of Spaghetti Sauce & place in the Oven on 375 for about 8 minutes. Next add a handful of each kind of shredded cheese ( Mozzarella & Cheddar ) to the top & cook another 3-5 minutes or until Cheese is melted.*Cool & Serve!

Taco Snack Cups!

2009-09-20T14:38:00.000-07:00

Taco Snack Cups

** First off... please ignore that my cups don't look like "cups" in the above photo...... I made these in a hurry & I didn't take much time rolling them out like I should have!

*Preheat Oven to 375

*Cook your Taco meat how your normally do for tacos ( I brown & drain my meat, add onions, & a packet of taco seasoning)

*Take a can of your favorite kind of biscuits & roll each one out pretty flat with a rolling pin.

*Take a muffin pan ( sprayed or buttered or greased) & place each rolled out biscuit inside of the muffin slots in the muffin pan ( kinda spread it out so that it's in the bottom of the slot & also up at least halfway on the sides).

* Add a big spoonful of the taco meat mixture to each muffin cup.

* Bake for 15 minutes.

* Sprinkle with cheese & return to bake for an additional 5 minutes.

* Take out & let cool before serving.

*** Top with your favorite taco extras ( Salsa, Sour Cream, Guacamole, Olives, etc....)

*** Kids LOVE THIS! I have it listed under Appetizers, but you can very easily make it a Main meal if you made 2 batches & make with a Mexican Rice side dish, or Chips & Salsa!

Easy Chicken Teriyaki

2009-08-01T15:27:00.001-07:00

Chicken Teriyaki

Cook Chicken Breast as you normally would in a pan on the stove!

In a seperate pan cook the following

1....20 ounce can of Pineapple Chunks ( cut up the chunks into smaller pieces or use a can of crushed pineapple instead)

3/4 a cup of Teriyaki Sauce

Drain all but about 3 tablespoons of the pineapple juice....

Place the 3 tablespoons of pineapple juice & the entire can of pineapple chunks into a large pan on Medium-High heat

Add 3/4 cup of Teriyaki sauce to the pan

Cook & occasionally stir/ flip the pineapple pieces with a spatuala until nearly all the teriyaki sauce is gone ( has been cooked in to the pineapple)

When it's done......pour the Pineapple & Teriyaki Mixture onto the chicken Breast & Serve!

Weight Watchers Crock Pot Chicken Parmesan

2009-08-01T15:20:00.000-07:00

Crock Pot Chicken Parmesan Recipe

Ingredients:

2 tsp. olive oil

4 skinless, boneless chicken breasts (about 3 oz.) each

1 1/4 cups crushed tomatoes ( I use a can of Spaghetti Sauce since Jarrett doesn't care for Tomatoes...any flavor of Spaghetti Sauce will work)

2 large cloves garlic, crushed

Pinch of celery seeds ( I omitted this as I didn't have any)

2 tbs. dry red wine ( I omitted this as well as I didn't have any)

1/2 cup shredded mozzarella cheese

2 tbs. grated Parmesan cheese

Directions:

Heat the oil in a non-stick skillet over med.-high heat. Add the chicken and saute, stirring occasionally, until lightly browned, about 10 min. Combine the chicken and next 5 ingredients in the crock pot. Cover and cook on LOW until the chicken is cooked through and a meat thermometers registers 170 degrees - approximately 6-8 hrs. Combine the cheeses in a small bowl and sprinkle them over the chicken. Don’t stir. Cook until the cheeses are melted, about 15 min.

Serves 4

Each Serving = 6 Weight Watchers Points

Pineapple Teriyaki

2009-08-01T15:10:00.000-07:00

Pineapple Teriyaki

1....20 ounce can of Pineapple Chunks

3/4 a cup of Teriyaki Sauce

Drain all but about 3 tablespoons of the pineapple juice....

Place the 3 tablespoons of pineapple juice & the entire can of pineapple chunks into a large pan on Medium-High heat

Add 3/4 cup of Teriyaki sauce to the pan

Cook & occasionally stir/ flip the chunks with a spatuala until nearly all the teriyaki sauce is gone ( has been cooked in to the pineapple)

Weight Watchers Baked Coconut Shrimp

2009-08-01T15:04:00.000-07:00

Baked Coconut Shrimp

1 1/2 pounds Shrimp - Extra large, defrosted, shelled and deveined, rinsed and patted dry

1/3 cup cornstarch

1/2 teaspoon ground red pepper

salt - dash

1 tablespoon honey

1 tablespoon lime juice

1/3 cup egg whites

3/4 cup coconut

Preheat oven to 425° F. Lightly spray a large baking sheet with butter flavored cooking spray.

In a small bowl combine cornstarch, pepper & salt. In a small microwave safe dish heat up honey approx. 30-45 seconds

Add lime juice to honey and stir. Slowly add in egg whites and continue to stir.

Place coconut in a thin layer on a pie plate or flat dish.

Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut.

Place on the baking sheet and lightly spray with butter pam. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.

Per Serving (excluding unknown items): 230 Calories; 10g Fat (42.3% calories from fat); trace Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 96mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Other Carbohydrates.

WW Points: 3 servings at 5-P each OR 2 servings at 7-p EACH

Mexican Chicken

2009-07-28T15:57:00.000-07:00

Mexican Chicken

This is a REGULAR around the Hamrick House! I believe there is a Weight Watchers Version, but I will have to look it up.

The following is our NON Weight Watchers Version!

Ingredients

2 Cans of Cream of Chicken Soup ( or 1 Cream of Chicken & 1 Cream of Mushroom...we just use 2 Cans of Cream of Chicken)

1 Can of Rotel ( DRAINED)

3 slices of cheese

1 Cup of Chicken Cooked & cut up ( or 2.....10 Ounce Cans of Chicken)

1 Bag of Tortilla Chips ( We usually use Nacho Cheese Doritos though)

Shredded Cheese ( enough to cover the top before baking)

Directions

In a large pot mix & heat the 2 cans of Cream of Chicken Soup, 1 can of DRAINED rotel, 3 slices of Cheese, & All of the chicken until warm & bubbly.

Crush up the entire bag of Chips ( not into itty bitty pieces though) and put a layer of the crushed up chips covering the bottom of a non greased baking dish.

Pour the Bubbly Mix evenly over the layer of chips in the baking dish.

Cover the top with more crushed up chips & then Cover with how ever much shredded cheese you want ( at least enough to cover the sight of the chips)

Bake in the Oven uncovered on 375 until the cheese is melted ( Approx 8-12 minutes)

ENJOY

** Another Version of this recipe is done basically the same way using cut up soft tortillas ( soft taco shells instead of the chips & it's baked on 350, but needs cooked for 30 minutes to cook the tortillas. **

BAKED BUFFALO CHICKEN

2009-07-22T15:02:00.000-07:00

Baked Buffalo Chicken

Ingredients

4 ( 4 ounce) chicken breast ( I use the chicken that's already cut into strips)

3 tsp of white vinegar

1 tablespoon stick margarine, melted

1/2 cup of Hotsauce ( I use Louisiana Wing Sauce)

1/2 cup fat-free blue cheese dressing ( or Ranch....we are Ranch eaters here)

** ( I also decided to sprinkle some Hidden Valley Ranch Dressing Mix on each piece of Chicken to give it a bit of a ranch flavor as well.)

Directions

Preheat oven to 400° F.

Coat a large skillet with cooking spray; place over medium-high heat until hot

Add chicken cook 4 minutes on each side or until browned

Place chicken in a baking dish coated with cooking spray.

Combine Hot Sauce, Butter, & Vinegar & mix in a bowl & then pour all over the Chicken.

****( This is where I sprinkled the Hidden Valley Ranch Mix on the chicken)

Bake, uncovered, at 400 for 25 minutes.)

Serve with Blue Cheese or Ranch Dressing

Yield: 4 servings (serving size: 1 breast half and 2 tablespoons dressing).

CHOCOLATE THUNDER CAKE

2009-07-20T11:38:00.000-07:00

Chocolate Thunder Cake

This is Sooooo Yummy!!

This is the very first recipe of any kind that my husband Jarrett actually "requested" for me to make. He found the recipe in a newspaper or a magazine & brought it to me! I made it for our 2 Christmas Eve together with his Family & it was a HUGE HIT !!!! That was 8 Christmas's ago & I have made it at every Thanksgiving & Christmas meal for both his family & mine EXCEPT for 1 year ( and let me tell you that did not go over very well & I learned my lesson & I continue to take it everytime now!) The ONLY thing that I changed is that the original recipe called for a German Chocolate Cake, but I always use the Chocolate Fudge Cake instead!)

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Ingredients

*1 Box of Chocolate Cake Mix ( I use Betty Crocker's Super Moist Hershey's Chocolate Fudge Cake Mix)

* 1 jar of Hot Fudge Ice Cream Topping ( in a jar not a bottle).... I use either Smucker's or Hershey's doesn't matter either will work just fine

*2 cans of sweetened condensed milk

*1 large container of Cool Whip

* 8 Heath Bar or Skor Bar Candy Bars ( I've had friends make the cake & use Snickers, Butterfinger..etc....Just any chocolate candy bar that will be easy to smash up into little pieces)

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*Mix & bake the cake according to directions on the box. ( use a rectangular cake pan)

*Remove the cake from the oven & let it cool for a few minutes, then use a the end of a wooden spoon ( or a straw) to poke several holes all through the cake...... all the way down to the bottom & ALL over the cake.... you will want many holes) it doesn't have to look pretty, it's going to be covered up anyway!

* Open both cans of sweetened condensed milk & pour both cans all over the cake & let it seep down into the holes for a few minutes.

*Remove the lid from the Hot Fudge jar & heat it in the microwave for 20 seconds or so ( keep an eye on it or it will bubble over & make a HUGE mess in your microwave!!!) Use a rag to remove the jar from the microwave as it will be hot. The use a spoon & spread the Hot Fudge ALL over the top of the cake. You will probaby have to use a spoon to get all of the fudge out of the jar.

* Let the cake cool in the fridge until no longer warm.

* Spread on 1 big container of Cool Whip

* Place the candy bars in a Gallon sized freezer bag & smash into little pieces ( I find it much easier & less of a mess to smash them in the freezer bag & not in the candy bar wrapper)

* Sprinkle candy bar pieces ALL over the top of the cake!

* Serve or put back in the fridge over night ( I personally like it better after letting it sit & cool overnight!)

*ENJOY!

COLA CHICKEN

2009-07-20T09:09:00.000-07:00

COLA CHICKEN

I know some of you will take one look at this recipe & think NO WAY I'm not making that! But it's actually really good & EASY! The cola & ketcup just turn into a barbeque type sauce!

4 skinless boneless chicken breasts

1 cup of ketchup
1 - 12oz can diet coke (or any diet soda)

Place chicken in a non-stick fry pan.

Pour ketchup and diet cola over it.

Bring to boil and cover - Reduce heat.

Cook 45 minutes (or until chicken is cooked)

Uncover and turn up heat to thicken sauce so that it sticks to chicken.

4 servings
4 points per serving

MEAL IN ONE-MEAT LOAF-SHEPARD'S PIE

2009-07-19T18:28:00.000-07:00

MEAL IN ONE-MEAT LOAF-SHEPARD'S PIE

Ingredients

1 1/2 lbs ground beef (93% lean for core)

1 cup crushed saltines (use oatmeal for core...... I use 3 Maple & Brown Sugar Oatmeal Packets)

1 med onion, diced

1 can (10 3/4 oz) tomato soup

1 egg

1/2 tsp salt

1/2 tsp pepper

6 med potatoes, peeled and sliced thin

1 15 oz can corn

Heat oven to 375 degrees

In a large bowl, combine beef, cracker crumbs, 1/2 of the onion, 2/3 of the soup, egg, and 1/2 the salt and pepper.

Lightly grease a 9x9 baking dish. Layer the potatoes and onion and the salt and pepper in two layers. Spoon corn over the potatoes.

Evenly spread the meatloaf mixture over the corn. Top with the remaining tomato soup. Cover with foil and bake at 375 for 1 hour.

MEAT BOAT

2009-07-19T18:15:00.000-07:00

MEAT BOAT

Ingredients

_________

*1 loaf of French Bread ( a whole loaf... & NOT a pre-sliced Loaf )

*1 pound of hamburger meat ( I sometimes use a little less because it tends to overflow with too much meat)

*2 cans of cream of chicken soup

*1 package of Taco Seasoning

*8 slices of cheese ( or you can use Velveeta if you want)

*On the Stove mix together 1 lb of cooked hamburger meat, 1 pkg of Taco Seasoning ( do not add water -just add the taco seasoning), 2 cans of cream of chicken soup & cheese ( you can use any kind of cheese...sometimes I use Velveeta... but usually I use about 4 slices of regular American Cheese)...Cook & Mix it until it's all mixed up really good..... ( remove from heat & set to the side)

*Take a cookie Sheet & lay ( probably 2 long pieces) of aluminum foil on top of it.... The foil should be long enough & wide enough on all sides to wrap around the bread...kind of like you would cut paper bigger than a present to wrap it.. do the same with the foil, because later it will need to cover the bread!)

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*Take a loaf of French Bread ( NOT SLICED ) & sit it on the Foil/cookie sheet)

*Cut it open like a bowl ( see photo for the correct way to cut)

* Pull all fluffy parts of the bread out of the bread bowl & off the bottom of the top of the bread. ( You'll want to pull it into pieces about the size of a funsized candy bar..... or maybe a little smaller) Try to get as much of the " fluffy" bread out as you can...but also try not to make any holes in the bottom or sides of the bowl when pulling the " fluffy" bread out. As you pull the " fluffy" bread out... toss it into the pan with the Mixture you have set to the side..... When you have all the "fluffy" bread out.....Stir the "fluffy" bread until it's completely covered & blended in with the the Mixture )

*using a spatula pour the mix into the bread bowl use the spatuala t even it the best you can ( I usually add four MORE slices of cheese across the top of the mixtiure at this point) and then add the "lid" of the bowl back to the top! Wrap the loaf in the foil like you are wrapping it up as a present & leave it on the cookie sheet....Put it in the Oven for about 10 minutes at 375! When it's done... unwrap from the foil & Slice into how ever big of pieces you want! ( I usually try to cut it in half first & then transfer it to a cutting board for eaiser cutting.. otherwise you will probably cut through the foil as well & risk eating a mouth full of foil! lol YUMMY!

Taco Soup

2009-07-19T18:08:00.000-07:00

TACO SOUP

1lb Ground Turkey or Lean Ground Beef ( Or Regular Ground beef if not on Weight Watchers)

1 Large Onion ( I always cook the onion in a pan of healthy butter first so it's not as "onion" tasting)

1 package of Hidden Valley Ranch Dressing Mix

1 package of Taco Seasoning

1 can of Pinto Beans

1 can of Chili Beans

1 can of Whole Kernel Corn

1 can of Rotel

1 can of Stewed Tomatoes ( I don't put the tomatoes in ours... because Jarrett doesn't like big chunks of tomatoes... I just add an extra can of Rotel)

Cook the Hamburger Meat as usual ( and remember I cook the onions too)

Open ALL cans & put into a LARGE pot ( DO NOT DRAIN ANY OF THE CANS....!!!!!) ( However I do drain my rotel to try to make it a little less Spicy & I drain my corn because it's just too watery!)

Add the Cooked Hamburger, Cooked Onion, Ranch Mix, & Taco Seasoning Mix..... Stir it all together! Serve with Baked Tostitos ( if on weight watchers)

If not on weight watchers eat with Shredded Cheese & Sour Cream if you want!!!!

** ( I have seen some recipes of Taco Soup that call for Dark Red Kidney Beans as well... )

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I make it 4 batches at a time. I freeze it quart size freezer bags ( a cup or 2 per bag) and then when we decide we want Taco Soup all I do is take a few bags out & let them sit in the sink in warm water to thaw ( If I'm in a hurry I Boil a BIG pot of Water on the stove & pour that on in the sink & let the bag sit for a few minutes then microwave it to warm it up! I only have to actually Cook that Soup once every 3 months or so!

When I make it 4 batches at a time I use two big pots ( make 2 batches per pot) & of course you need 4 of each thing....... However I only put 1 ranch seasoning per 2 batches & 1 taco seasoning per two batches and I also don't add extra Meat or Onion when making it in 4 batches...

So basically I make a batch in each pot & then add an extra of each can item to each pot ...Make sense??? I hope so! Let me know if you have any questions!