re: Recipes post some :)

Raspberry Lemonade


Ingredients:

3 (12 oz) cans each frozen lemonade concentrate, thawed.
3 packages (10 oz) each frozen sweetened raspberries, partially thawed
6 tablespoons sugar
3 liters club soda, chilled
ice cubes

Directions:

Ina blender, combine lemonade concentrate, raspberries and sugar. Cover and process until blended. Strain to remove seeds.In container, combine raspberry mixture, club soda and ice cubes; mix well. Serve immediately.

Quoting Irene.:“ Raspberry Lemonade Ingredients: 3 (12 oz) cans each frozen lemonade concentrate, thawed. 3 packages ... [snip!] ... blended. Strain to remove seeds.In container, combine raspberry mixture, club soda and ice cubes; mix well. Serve immediately.”

I love lemonade in the summer. Thanks!

Quoting Irene.:“ Raspberry Lemonade Ingredients: 3 (12 oz) cans each frozen lemonade concentrate, thawed. 3 packages ... [snip!] ... blended. Strain to remove seeds.In container, combine raspberry mixture, club soda and ice cubes; mix well. Serve immediately.”

oh awesome.. im going to use this for my sons birthday next week!

Enjoy!!

 

Quoting Irene.:“ Enjoy!!  ”

girl i will my mouth is watering

Quoting goodiegirl:“ MMmmm...I am making this tomorrow!!”

Forgot to write that it is also low fat and low calorie. I get all my recipes from a Weight Watchers Recipe Group on Yahoo. There are so many delicous kid friendly low fat low calorie recipes on it.

Quoting GreenEyed-HumpingRabbit:“ Chicken Shawarma Recipe INGREDIENTS: 1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly ... [snip!] ... a tightly closed container. It will keep for up to 3 months. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~”

I've tried that recipe before it's not quite what I am looking for ... but thanks  

Spinach Lasagna
Serves 12
6 points per serving


Ingredients:
9 Lasagna Noodles
2 Med. Yellow squash, cut lengthwise into ¼- inch slices
1 16 oz container of Fat Free cottage cheese
1 10 oz package frozen spinach, thawed and squeezed dry
3 cups shredded part-skim mozzarella cheese
½ cup grated parmesan cheese
2 large eggs, lightly beaten
¼ cup chopped fresh basil
1 garlic clove, crushed through a press
¼ tsp of salt
1 24 oz jar marinara sauce


Directions:
1. Cook the noodles according to package directions. Drain and rinse, set aside.
2. Spray a large nonstick skillet with nonstick spray and set over med-hi heat. Add the squash and cook until golden, 2 – 3 minutes per side. Set aside.
3. Combine the spinach, cottage cheese, 2 cups of the mozzarella, ¼ cup of the parmesan, the eggs, basil, garlic, and salt.
4. Preheat oven to 375 degrees. Spread 1 cup sauce in a 9 x 13 inch baking dish. Top with 3 noodles, 2 cups filling, and the squash. Top with 3 noodles, 1 cup sauce, and remaining filling. Top with the remaining noodles, sauce and cheeses. Cover and bake 30 minutes. Uncover. Bake 20 minutes. Let stand 10 minutes before serving

Heartburn in a pot ...
Or super yummy buffalo chicken dip

1 pkg cream cheese softened, 2 cups cheddar cheese , 1 cup ranch dressing, 1 cup chopped up cooked chicken, 1/2 cup franks red hot or other hot sauce.

Mix all together bake in oven at 350 for 25 minutes until bubbly, serve with crackers, celery, carrots, nachos

Yummalicious.

Quoting bosbeans:“ Spinach Lasagna Serves 12 6 points per serving Ingredients: 9 Lasagna Noodles 2 Med. Yellow squash, ... [snip!] ... remaining noodles, sauce and cheeses. Cover and bake 30 minutes. Uncover. Bake 20 minutes. Let stand 10 minutes before serving”

Forgot to add that this has 277 cal per serving w/ 5gr fat per serving I'm on the ww points program so all the recipes I post are low in cal and fat but super tasty

Apple Pie Coffee Cake in a crockpot
(trying this tomorrow will let you know how it turns out!)


Apple Mixture
1 can (20 oz) apple pie filling, apple slices broken up somewhat
1/2 teaspoon cinnamon
3 tablespoons brown sugar
Cake Batter:
2 small yellow cake mixes (Jiffy - 9-ounce each)
2 eggs, beaten
1/2 cup sour cream (light)
3 tablespoons softened butter or margarine
1/2 cup evaporated milk
1/2 teaspoon cinnamon
1 teaspoon butter or margarine for greasing slow cooker
Combine ingredients for apple mixture in a small bowl.
Combine batter ingredients; mix well.
Generouslly butter the sides and bottom of a 3 1/2 quart slow cooker. Spread about half the apple mixture in the bottom of the pot.
Spoon 1/2 the batter over the apple mixture. Spoon theremaining apple mixture over the batter, then cover with remaining batter.
Cover and cook on high for 2 to 2 1/2 hours.
Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.

Quoting maybe baby???:“ Ill post any of these recipes on request (orby request ill try and find something) Avacado Dip Curried ... [snip!] ... petite pots de chocolat grand flame' snow mountains homemade ice cream (more to come ill edit to add more later) ”

I know you posted this a while ago, but I would love to know your kielbasa recipe! Thank you!

If anyone else has another, I would appreciate it. (Something with Sauerkraut preferably!) Thanks!

Quoting MommaOfAngels:“ I know you posted this a while ago, but I would love to know your kielbasa recipe! Thank you! If anyone else has another, I would appreciate it. (Something with Sauerkraut preferably!) Thanks!”

6 to 8 medium potatoes ,pared and thinly sliced enpough to make 6 cups
1/4 cup finley chopped onions
1/3 cup all-purpose flour
1 1/2 teaspoon salt
1/8 teaspoon pepper
2cups milk
1 package kielbasa
slice the kielbasa thin
oven temp350
place halfthe potatoes in a greased 2-quart casserole.add half the onion. andplace the kielbasa. sift half the flower over; sprinkle with half the seasonings.repeat layers. pour milk over all. if wanted sprinkle top with 3 tablespoons buttered fine dry bread bread crumbs cover and bake at 3501 1/4 hrs to 1 1/ 2 hrs then bake15 mins to brown you can put saurkraut in this if wanted or just serve it on the side

and one with thesauerkrautwe just use 1 or two packages of kielbasa chunck potatoes how many ever you want and a medium onionand sauerkraut how much ever you want and pepper how you want to taste heat throughly

Big Favor Ms. Humping Bunnies, lol.
Will you post Sizzlers Cheese toast, Olive gardens Artichoke dip and Outback's Coconut shrimp?? Please? I didn't want to buy the whole stupid book for just those 3 recipes. If you would do so that would be awesome! Thanks.

Quoting Amber-N-Maxton:“ Big Favor Ms. Humping Bunnies, lol. Will you post Sizzlers Cheese toast, Olive gardens Artichoke dip ... [snip!] ... Please? I didn't want to buy the whole stupid book for just those 3 recipes. If you would do so that would be awesome! Thanks.”

Olive Garden's Spinach & Artichoke Dip
__________________________
Prep Time:
30 minutes

Cook Time:
30 minutes

Servings: 4

Ingredients
2 fresh artichokes
1 lemon, juice squeezed
1 tsp salt
OR
1 14-oz can artichoke hearts, drained and sliced

1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

Procedures
Preheat oven to 325ºF.
PREPARATION WITH FRESH ARTICHOKES

1. BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.
2. COOL artichokes. Clean, peel, remove center “choke” and slice artichoke.
3. FOLLOW Dip Preparation steps below using fresh artichokes.

DIP PREPARATION

1. MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
2. COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
3. DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
4. SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.