Baked Corn

I found this on the internet a while ago when I was looking for a moister version of cornbread. It was posted on a forum over 3 years ago and I was unable to find the original poster so my apologies to the creator of this recipe, I was unable to give proper credit or a link. In my version I added 3 chopped jalapenos and a few drops of hot pepper sauce but you can certainly omit those if you wish. It did not make it too hot, just added some extra flavor.

I usually serve this with my Chili Rellenos but it could also be a main dish when served with a salad.

BAKED CORN

2 Cans of cream style corn
1 Can whole kernel corn
1 6 1/2 oz. or 8 oz. Corn muffin mix
4 eggs beaten
1 tsp. salt
1/4 cup sugar
1/2 cup melted or soft butter or marg.
1 1/2 cup shredded cheddar or monterey jack cheese
3 jalapeños (the canned kind not fresh), chopped

Mix together all ingredients pour into a 9x13 greased cake pan.

Bake for 1 hour at 350 degrees, check corn by sticking a knife in center if comes out clean it is done otherwise bake another 10 min. I usually bake it for about 1 hour and 45 min.

Cut into squares and enjoy.

Creamy Thick Jello Shakes

I don't even remember where my husband and I got the idea to add jello to milkshakes but OMG they come out SO good. Super thick and creamy. These are great during the summer when you want something cool and sweet and fruity yet thick and creamy.

You can of course use regular Jello, ice cream and milk if you aren't watching you calories or sugar intake but I have listed the ingredients I use which make this very Diabetic friendly. The amounts are approximates as it will depend on how thick you want it. Keep in mind it will continue to thicken up a bit after you are done making it.

JELLO SHAKES

1/2 Cup of No-Sugar-Added low fat vanilla ice cream - approx.
1 Cup prepared sugar free Jello (flavor of your choice) - approx.
1 Cup skim milk - approx.

In a blender place milk then the Jello and then the ice cream making sure to secure the top. Pulse a few times to make sure it starts to break down and then blend on high until well blended. If it is too thin add more ice cream and if it is too thick just keep adding splashes of milk to thin it out.

Pour in a glass, add a straw and enjoy!!!

Bean and Cheese Quesadillas

This is another meal I kind of threw together and this also became a big hit. These are fairly easy to make and don't take long to cook. I am not putting any precise amounts to the ingredients because it all depends on how many you wish to make.




BEAN AND CHEESE QUESADILLAS

8" Flour tortillas
1 Can of fat free refried beans - heated in a pan until soft and spreadable. Add a couple of tablespoons of water if needed
Shredded cheese
Salsa - Jarred or homemade
Cooking Spray
Sour cream and salsa for dipping

For each quesadilla:

Heat up a skillet sprayed with cooking spray. When the pan is hot sprinkle about a tablespoon or so of shredded cheese in the bottom of the skillet and then place 1 flour tortilla over the cheese in the pan. spread a layer of refried beans on the tortilla, sprinkle evenly with cheese and then add spoonfulls of salsa here and there over the cheese. Don't make it a solid layer of salsa. Place another tortilla on top and press it down to flatten it all out. Spray top tortilla with cooking spray. Cook in the pan until the bottom tortillas looks lightly brown and crispy. Carefully remove to a plate and re-spray the pan with cooking spray and sprinkle with more cheese. Flip the quesadilla over and place back in the pan so that the top of the quesadilla is now on the bottom.

When the bottom is light brown and crispy remove to a cutting board. Cut it like you would a pizza and serve with salsa and sour cream or whatever sipping sauce you wish. Enjoy!!!

I'm Back and I Come Bearing Flautas!

I can't believe I have neglected my blog for so long! I wish I had some great excuse but really I don't :( I had no idea it had been so long. I have a few recipes to post so I will get right to it!

These Chicken Flautas are something I threw together one night and they became a big hit so I have now made them several times. There is not alot you can do to make these super healthy but using low fat cheese and low carb tortillas certainly helps. I also use fat free sour cream for dipping. Hey every little bit counts, right? Right?




CHICKEN FLAUTAS

2 Large boneless, skinless chicken breasts
1 Can of diced green chilis
1 Can of Rotel diced tomatoes with green chilis, drained
1 ½ Cups of shredded Mexican blend cheese
½ Cup diced onions
3 T Taco seasoning
½ Cup black beans
Flour tortillas, 8 inch size
Salsa, guacamole or sour cream for dipping (optional)

Boil chicken breasts in water until cooked. Cut into rough chunks and place in a food processor. Pulse a few times to get semi-finely chopped. Place in a medium frying pan.

Add remaining ingredients (except tortillas) and stir. When completely blended and the cheese is melted remove from heat. Soften tortillas in microwave by wrapping 5 at a time in damp paper towels for about 1 min.

Spoon about 2 to 3 tablespoons chicken mixture across one side of a tortilla and roll tightly. Make sure the filling reaches each end of the tortilla without spilling out the ends. As you roll, dampen the end of the tortilla with water so the end sticks when you are done rolling. Place in a pile until you have rolled all the tortillas using all the filling.

Heat oil in a medium fry pan just covering the bottom of the pan. Brown both sides of each flauta and place them on a rack on top of a cookie sheet or jelly roll pan. Bake for about 15 minutes

Serve with dipping sauces of your choice!

Cinnamon Sugar Pretzels

These were SO tasty and SO easy to make. I saw the recipe in a magazine and knew I wanted to try it. A simple switch from regular sugar to Splenda and they are now Diabetic friendly (except for the pretzels themselves of course). Not only are they a delicious snack but make a wonderful food gift for the holidays.

If they have the brand where you shop I suggest the Hanover Pretzels over the Rold Gold brand. The Hanover pretzels are a bit smaller and fatter so they hold the cinnamon sugar mixture better. The picture below was a batch using the Rold Gold brand and I didn't like them as much, although they do make a fat free version.

CINNAMON SUGAR PRETZELS
2/3 cup vegetable oil
1/2 cup Splenda
2 teaspoon Cinnamon
1 16 oz bag small pretzel twists

Preheat oven to 300°F

In a large roasting pan, stir together oil, cinnamon and sugar. Add the pretzels and toss well to coat with the cinnamon sugar.

Bake, uncovered for 40 minutes, stirring every 20 minutes.

Remove from oven and let cool.

Store in airtight container.

Tuna Noodle Casserole

Here is an old standby that I have made many time before but usually one of the Tuna Helper meals. I never thought to make it myself until now and I will never go back to Tuna Helper again.

I looked at many recipes online, in cookbooks and in magazines and used them as guidelines to throw this recipe together. Easy to make and sooooo yummy. The wheat noodles tasted the same as regular noodles but helped keep the fiber count up. Using skim milk, light sour cream and 98% fat free cream of mushroom soup helped with the fat content.

You can substitute some shredded cheese for the crushed potato chips but I have always loved this topping on any kind of chicken noodle or tuna noodle casserole.

TUNA NOODLE CASSEROLE

1 12 oz bag of wheat noodles
2 cups frozen peas
1 5 oz. can of tuna
1/2 light sour cream
1 can cream of mushroom soup
1 soup can full of skim milk
1 cup shredded cheese
1 cup of crushed potato chips
1/2 teaspoon garlic powder
salt & pepper to taste

Preheat oven to 350°F

Cook noodles to slightly al dente. Drain and set aside.

Open the can of tuna and drain.

In a large mixing bowl. mix together the soup, milk(fill empty soup can with milk), sour cream, shredded cheese, garlic powder and salt and pepper. Add the tuna, breaking up any large pieces, and the peas. Toss well and add the noodles, mixing thoroughly.

Pour all of it into a large greased casserole dish. Top with the crushed potato chips.

Bake in the oven for 30 min.

Let stand about 10 min. and then serve warm.

Mexican Potato Casserole

I saw this recipe on Mennonite Girls Can Cook and thought it looked yummy! My version is slightly different but was a big hit and tasted delicious. I have made this several times since finding it.

MEXICAN POTATO CASSEROLE

4 to 5 medium potatoes, with peel
2 T butter
4 1/2 T taco seasoning
1 lb lean ground beef
1/4 cup chopped onion
1 cup salsa
1/2 cup chopped bell peppers, any color
1 1/2 cup grated jack or cheddar cheese

Preheat oven to 425 degrees

Cut potatoes into bite-size pieces and place in greased casserole dish. Melt butter...stir in 2 1/2 T of the taco seasoning. Pour over the potatoes and stir to coat well.

Bake uncovered for 40 minutes. Stir...bake 10 minutes longer. Sprinkle with 1 cup of the cheese

Brown and crumble beef; add onion and cook until soft...then drain. Sprinkle 2 T of the Taco seasoning, stir in salsa and chopped peppers. Mix well and cook until peppers are tender. Pour over potatoes.

Top with remaining cheese.

Bake uncovered for 10 minutes.

Serve with salsa and sour cream (optional).