Easy to make! This recipe is from weight watchers

Ingredients
5 oz cooked lean ham, finely diced (about 1 1/4 cups)
2 oz low-fat Swiss cheese, finely chopped (about 1/2 cup)
1 Tbsp scallion(s), minced (green part only)
8 egg roll wrapper(s)
3 sprays cooking spray
1/4 cup honey mustard

Instructions
-Preheat oven to 400°F.
-Combine ham, cheese and scallion in a small bowl; mix well.
-Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down – like a diamond shape). Arrange 3 slightly rounded tablespoons of filling down the center of the wrapper, leaving 1/2 inch of space at the bottom and top.
-Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients.
-Place filled wrappers on prepared baking sheet; lightly coat surface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes. Yields 1 egg roll and 1 1/2 teaspoons of honey mustard per serving.

Notes
Add more color and crunch to these egg rolls with two tablespoons of minced red bell pepper. You can also substitute smoked chicken breast for the ham.

Categories: Weight_Watchers, appetizers,

For anyone who just wants to eat raw cookie dough, but worries about the raw eggs involved. I found this on all recipes. It's supposed to be for ice cream, so you can create your own cookie dough blend, but I doubt mine will ever make it that far. I'm going to give it a try soon!

1/2 cup all-purpose flour
2 1/2 tablespoons brown sugar
3 tablespoons white sugar
2 tablespoons butter, softened
1/8 teaspoon vanilla extract
2 tablespoons water

In a medium bowl, mix together the brown sugar, white sugar, and butter until smooth.

Stir in vanilla and water.

Mix in the flour until well blended.

Shape into a loaf or log, and freeze for 1 to 2 hours.

Cut into small chunks, and mix into softened ice cream. Freeze for 15 minutes or until firm before serving.

Categories: snacks, kid_friendly, desserts

// posted by Krystyna @ 9:29 AM 3 comments  

Made this the other day... SO good. You do have to like Blue Cheese to really enjoy it though. And yes, it really does need to rest for a combined total of a half hour. But it was really good, and certainly a keeper!


Yield: 4 servings

Head roast of tenderloin, approximately 1 to 1 1/2 pounds
Salt
Freshly ground black pepper
Olive oil
3 ounces blue cheese

-Preheat the oven to 450 degrees F.
-Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.
Salt and pepper the meat on all sides.
-Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.
-After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string.
-Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.


Categories: beef

A friend of mine made these for us a few years back...they instantly became one of our faves!

Ingredients:

chicken breasts (however many you want to make)
tub of flavored cream cheese - we really like Herb & Garlic
soda crackers, crushed
1-2 eggs, depending on how many chicken breasts you'll be coating, beaten

Pound the chicken breasts down so that they are approx. 1/2 to 3/4 inch thick. Spread a layer of cream cheese onto the chicken breast. Roll it up and secure with a toothpick. Dip it in the beaten eggs, then coat with the crushed soda crackers.

Bake at 350F for 25-30 minutes.

I've used plain cream cheese as well, and then just added my own seasonings. Enjoy!

Categories: chicken

A nice summer dessert. I made this last weekend since I had several peaches that I needed to use. It was very easy and quick...peeling and slicing the fruit took the most time. AND it was a big hit with the hubby and the toddler!

Filling:
6 cups peeled and sliced fresh peaches
1 Tablespoon water
1 teaspoon orange juice (or lemon juice)
1 teaspoon cinnamon (I used a little more and also added some nutmeg)

Topping:
1 cup oats (I used the Quaker quick-cooking brand)
½ pound butter, softened
¾ cup flour
¾ cup brown sugar

Combine all filling ingredients and place in an ungreased, shallow baking or casserole dish (8” square or 1.5 quart size works well). Mix together, in a separate bowl, all topping ingredients so butter is worked in well. Crumble on top of fruit filling. Bake at 375 degrees for 25 – 35 minutes. Serve warm with ice cream or whipped cream.

Variations: Try apples or blueberries instead of peaches. Or mix it up and combine a few different types or fruits or add some dried cranberries.

Categories: desserts

I made these for lunch today.

Changes I made:
* I mixed the roasted red peppers in just for simplicity's sake.
* I added few tablespoons of extra pesto to give it more flavor
* to my own sandwich, I added some cayenne... YUM.

Changes I will make next time:
* Instead of the plain yogurt, I'll use fat free sour cream, and a little less of it. The mixture was very "squishy"... I like less squish than that in a chicken salad

All that being said, this recipe was great! It was easy and quick and a nice, more flavorful variation on a picnic classic! My husband liked it too! This is a keeper. :)

Categories: recipe_reviews

I made this last night.

Do you know what really motivated me to add this to this week's menu? I had ALL of the ingredients on hand. You gotta love that. I just bought a couple of sweet potatoes to cut up and bake for a side dish.

Anyway, I was pleasantly surprised, not that the recipe was good, but that I managed to bake the chicken and it was MOIST. Somewhere along the line, I seem to have mastered that. I should note that I gave the breasts a good pounding AND that in this recipe they are immersed in this wonderful balsamic mixture while they bake (and are covered most of the cooking time). That probably all worked in my favor.

This was GOOD. I mean like mouthwatering good. Good like, I wouldn't hesitate to make this for company good. It would probably also be good grilled, though, since I am afraid of my grill, I will probably never try it.

I forgot to take a picture, we ate it too quickly!

Things I will do differently next time:
* Less Dijon mustard. I didn't measure it, I just sort of coated the breasts... it was a little too much. Shoulda stuck w/ the 2 TBSP it calls for.

* I wiill be less lazy and I will actually mince the garlic (and more of it) not press it. I pressed it because it was quick and Ben was whiny at the time and I know I didn't do more than 1-1/2 TBSP. (the recipe calls for 2... I might even go more than that)

Definitely give this one a try. It was quick and easy! I plan on making these with it next time and steaming some fresh broccoli! Yum! :) But if you are really in a time-crunch use instant mashed potatoes and microwave a frozen veggie!

Categories: recipe_reviews

Got this in my Kraft Recipe E-mail. Thought it looked different.











1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 medium onion, cut into thin wedges
1-1/2 cups water
1 can (8 oz.) mushroom pieces and stems, undrained
2 chicken bouillon cubes
8 oz. medium egg noodles (4 cups), uncooked
1 Tbsp. finely chopped chipotle peppers in adobo sauce
1 container (8 oz.) Sour Cream

Heat oil in large skillet on medium-high heat.
Add chicken and onions; cook and stir 5 to 7 min. or until chicken is cooked through.
Add water, mushrooms with their liquid, the bouillon cubes and noodles; mix well.
Bring to boil. Reduce heat to medium-low; cover.
Simmer 10 to 12 min. or until noodles are tender and only a small amount of liquid remains.
Stir in peppers.
Cook an additional 2 min., stirring occasionally.
Remove from heat.
Stir in sour cream.



Categories: chicken, pasta, one_dish_meals

I tried this for Memorial Day. SO good! And really easy too! I found that it tasted even better on the second day, so this could easily be made up ahead of time and then kept in the fridge until it's needed. This allows the true flavor to develop.

2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon salt

1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper (I used black. White just looks prettier)
1/2 teaspoon salt

In a saute pan over medium heat add oil, heat and add onions and salt.
Cook the onions until they are caramelized, about 20 minutes.
Remove from heat and set aside to cool.
Mix the rest of the ingredients, and then add the cooled onions.
Refrigerate and stir again before serving.

Categories: appetizers