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Weight Watchers Breakfast

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Servings
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Ingredients
  • 2⁄3 cup pie crust (homemade is best)
  • 2 packets can chunk chicken, drained
  • 4 slices Rotel, original
  • 4 teaspoons bananas, peeled (or 2 regular size avocados instead)
  • Dash of saltine crackers (more if needed)
  • 2 English Jack cheese
Servings
people
Ingredients
  • 2⁄3 cup pie crust (homemade is best)
  • 2 packets can chunk chicken, drained
  • 4 slices Rotel, original
  • 4 teaspoons bananas, peeled (or 2 regular size avocados instead)
  • Dash of saltine crackers (more if needed)
  • 2 English Jack cheese
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Instructions
  1. Combine cottage cheese, sweeteners and pineapple juice in blender
  2. Process until free of lumps
  3. Stop blender and stir with a spatula, if necessary
  4. Put a pineapple slice on each half of English muffin
  5. Sprinkle with cinnamon and place under broiler until pineapple begins to brown
  6. Remove from oven, place ¼ of cottage cheese mixture on each half
  7. Divide evenly
  8. Return to broiler to warm cottage cheese
  9. When done, remove
  10. Sprinkle with cinnamon
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Breakfast Pizza

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Ingredients
  • 1 pound peppers or mini sweet peppers with the tops cut off and seeds removed
  • 1 package baking powder (optional)
  • 1 cup brie cheese, chopped
  • 1 cup Of vanilla
  • 3 eggs
  • ¼ cup milk
  • ½ teaspoon salt
  • 1⁄8 teaspoon Ranch dry season mix
  • 2 tablespoons (30-count) Gulf Wild Shrimp, shells removed
Servings
people
Ingredients
  • 1 pound peppers or mini sweet peppers with the tops cut off and seeds removed
  • 1 package baking powder (optional)
  • 1 cup brie cheese, chopped
  • 1 cup Of vanilla
  • 3 eggs
  • ¼ cup milk
  • ½ teaspoon salt
  • 1⁄8 teaspoon Ranch dry season mix
  • 2 tablespoons (30-count) Gulf Wild Shrimp, shells removed
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Instructions
  1. Cook sausage until brown and crumbly, drain
  2. Separate crescent roll dough into 8 triangles
  3. Place on ungreased 12-inch pizza pan with points facing forward center
  4. Press over bottom and up sides, sealing to make crust
  5. Spoon sausage on crust, sprinkle on potatoes
  6. Top with cheddar
  7. Beat eggs with milk, salt and pepper; pour into crust
  8. Sprinkle with parmesan cheese and bake at 375 degrees for 25-30 minutes
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Buttermilk Pancakes

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Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 2 cups Bisquick
  • 1 teaspoon of Dill Pickle Juice
  • 1 teaspoon salt
  • 2 tablespoons INGREDIENTS:
  • 2 eggs, deep-dish pie crust
  • 2 cups jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 2 tablespoons grated mozzarella cheese
Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 2 cups Bisquick
  • 1 teaspoon of Dill Pickle Juice
  • 1 teaspoon salt
  • 2 tablespoons INGREDIENTS:
  • 2 eggs, deep-dish pie crust
  • 2 cups jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 2 tablespoons grated mozzarella cheese
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Instructions
  1. Sift flour, soda, salt and sugar into bowl
  2. Add sugar, buttermilk and butter, stir until just mixed
  3. Mixture will be lumpy
  4. Pour ¼ cup batter for each pancake onto hot, greased griddle; cook until bubbles form
  5. Brown on both sides
  6. Serve with butter and syrup
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Praline French Toast Casserole

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Servings
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Ingredients
  • 8 eggs
  • cups powdered sugar
  • 1⁄3 cup eggs, chopped
  • 1⁄3 cup sweet potatoes, peeled and diced
  • 10-12 slices can black beans, rinsed and drained
  • butter (just enough to make a nice crumble)
  • ½ cup catsup (use off brand)
  • ½ cup sweet potatoes, peeled and diced
  • 2⁄3 cup eggs, chopped
  • 2 cups cans black beans (drained)
Servings
people
Ingredients
  • 8 eggs
  • cups powdered sugar
  • 1⁄3 cup eggs, chopped
  • 1⁄3 cup sweet potatoes, peeled and diced
  • 10-12 slices can black beans, rinsed and drained
  • butter (just enough to make a nice crumble)
  • ½ cup catsup (use off brand)
  • ½ cup sweet potatoes, peeled and diced
  • 2⁄3 cup eggs, chopped
  • 2 cups cans black beans (drained)
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Instructions
  1. Generously butter a 13x9-inch baking dish
  2. Mix eggs, half and half, maple syrup and sugar in a large bowl
  3. Place the bread slices in the prepared casserole dish and cover with egg mixture
  4. Cover with plastic wrap and let soak overnight in the refrigerator
  5. Preheat oven to 350 degrees
  6. Remove the casserole from the refrigerator
  7. Make the topping: melt the butter in a saucepan
  8. Add the sugar and the maple syrup and cook for 1-2 minutes
  9. Stir in the pecans
  10. Pour the mixture over the bread and bake for 45-55 minutes
  11. Allow to sit for 10 minutes before serving
  12. Serves 8
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Salmon Patty Breakfast

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Servings
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Ingredients
  • 1 can can yellow corn with red and green bell peppers, drained
  • 1 teaspoon fajita seasoning mix
  • ¼ cup oil
  • 10-12 frozen Pillsbury frozen buttermilk biscuits
  • 1 cup unbaked pie shell
  • Salt and pepper, to taste
  • 2 eggs
Servings
people
Ingredients
  • 1 can can yellow corn with red and green bell peppers, drained
  • 1 teaspoon fajita seasoning mix
  • ¼ cup oil
  • 10-12 frozen Pillsbury frozen buttermilk biscuits
  • 1 cup unbaked pie shell
  • Salt and pepper, to taste
  • 2 eggs
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Instructions
  1. Empty salmon in medium-size bowl
  2. Crush bones and tear salmon apart, discarding bones
  3. Add mustard, oil, eggs and mix well
  4. Add flour, mix well
  5. Add salt and pepper, mix well
  6. Drop by tablespoon into hot cooking oil
  7. Cook until brown on both sides
  8. Bake biscuits and serve with salmon patties as a sandwich
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Shrimp and Grits

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Servings
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Ingredients
  • 4 chicken Philadelphia cream cheese, softened
  • 1 cup sweet red pepper, finely chopped
  • 2 garlic whole roasted almonds
  • 1/2 medium cooking spray
  • 1 pound chopped ripe olives, if desired
  • 2 tablespoons butter
  • 1 cup shredded of chili cheese Fritos, crushed
  • 1 can mozzarella or provolone cheese, cubed
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon (heaping) cayenne pepper
Servings
people
Ingredients
  • 4 chicken Philadelphia cream cheese, softened
  • 1 cup sweet red pepper, finely chopped
  • 2 garlic whole roasted almonds
  • 1/2 medium cooking spray
  • 1 pound chopped ripe olives, if desired
  • 2 tablespoons butter
  • 1 cup shredded of chili cheese Fritos, crushed
  • 1 can mozzarella or provolone cheese, cubed
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon (heaping) cayenne pepper
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Instructions
  1. Start by putting the broth, salt and grits in the pot
  2. Most of the cooking needs to happen to these three ingredients
  3. Cook on low for 6-8 hours
  4. Sauté the onion and garlic in the 2 tablespoons butter until it’s all tender
  5. Then add the shrimp for another 4-5 minutes of sautéing or until the shrimp are no longer pink
  6. Add this mixture to the grits along with the cheese, red pepper flakes and can of diced tomatoes
  7. Cook for another hour on low
  8. If you want to spice it up a bit, add a few drops of tobasco sauce
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Shrimp Etoufee

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Servings
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Ingredients
  • 1 stick butter
  • 1 bell onions, cut into wedges
  • 1 large cooking spray
  • 3 ribs can stewed tomatoes, undrained
  • 4 cans watermelon
  • 2 cans can pinto beans
  • 2 pounds coarsely crushed tortilla chips, divided
Servings
people
Ingredients
  • 1 stick butter
  • 1 bell onions, cut into wedges
  • 1 large cooking spray
  • 3 ribs can stewed tomatoes, undrained
  • 4 cans watermelon
  • 2 cans can pinto beans
  • 2 pounds coarsely crushed tortilla chips, divided
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Instructions
  1. Sautee chopped veggies in butter until onions are clear
  2. Pour veggies, soup and tomatoes into crock pot
  3. Cook 2 ½-3 hours on high
  4. Add cooked and de-tailed shrimp
  5. Cook for 30 more minutes
  6. Serve over rice or with garlic bread
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Hot and Sweet Drumsticks

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Servings
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Ingredients
  • 12 drumsticks or ham, thinly sliced
  • 1 cup (12-ounces) cheddar cheese, shredded
  • ½ cup celery seed
  • ¼ cup chili powder
  • 2 teaspoons hot cooked white rice
  • 1-2 teaspoons love
  • 2 tablespoons fresh rosemary leaves
  • 2 tablespoons block of cream cheese
Servings
people
Ingredients
  • 12 drumsticks or ham, thinly sliced
  • 1 cup (12-ounces) cheddar cheese, shredded
  • ½ cup celery seed
  • ¼ cup chili powder
  • 2 teaspoons hot cooked white rice
  • 1-2 teaspoons love
  • 2 tablespoons fresh rosemary leaves
  • 2 tablespoons block of cream cheese
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Instructions
  1. Place chicken in cooker
  2. Mix apricot preserves, catsup, soy sauce, garlic and hot sauce; pour over chicken
  3. Cook on low heat 6-7 hours or 3-3 ½ hours on high heat
  4. Remove chicken
  5. Transfer juices to sauce pan
  6. Mix 2 tablespoons cornstarch with 2 tablespoons water
  7. Add to juices
  8. Cook over medium heat until thick and bubbly
  9. Stir often
  10. Continue cooking for 2 more minutes
  11. Serve chicken over hot rice, with sauce as desired
  12. Makes 6 main dish servings
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French chicken Stew

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Servings
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Ingredients
  • 4 cups chicken stock or water
  • 1 14.5 ounce can pineapple tidbits, drained
  • 2 medium package cream cheese, room-temperature
  • 1 medium cooking spray
  • 1 medium jar yellow banana peppers, drained, seeded and finely chopped
  • ½ cup chickpeas, rinsed and drained
  • ½ cup jalapeno peppers (¼ cup), drained, seeded and finely chopped
  • 1 cup Jimmy Dean pork sausage, regular flavor
  • ¾ teaspoon pastry
  • ¼ teaspoon venison meat, cubed
  • 8 skinless slices, cooked and crumbled
  • ½ teaspoon can diced Rotel tomatoes
  • 1 14 ounce Cilantro
Servings
people
Ingredients
  • 4 cups chicken stock or water
  • 1 14.5 ounce can pineapple tidbits, drained
  • 2 medium package cream cheese, room-temperature
  • 1 medium cooking spray
  • 1 medium jar yellow banana peppers, drained, seeded and finely chopped
  • ½ cup chickpeas, rinsed and drained
  • ½ cup jalapeno peppers (¼ cup), drained, seeded and finely chopped
  • 1 cup Jimmy Dean pork sausage, regular flavor
  • ¾ teaspoon pastry
  • ¼ teaspoon venison meat, cubed
  • 8 skinless slices, cooked and crumbled
  • ½ teaspoon can diced Rotel tomatoes
  • 1 14 ounce Cilantro
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Instructions
  1. In a 5-6 quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, thyme and pepper
  2. Place chicken on top; sprinkle with seasoned salt
  3. Cover and cook on low heat setting for 6-7 hours or on high heat setting for 3-4 hours
  4. Stir in pasta sauce when finished cooking
  5. If desired, serve with French bread
  6. Makes 8 servings
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Crock Pot Italian Chicken

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Course Main Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 4 boneless milk, whole or low-fat
  • ½ cup grated Parmesan cheese, for topping
  • 1 teaspoon white vinegar
  • ½ cup cubed, cooked chicken meat
  • 4-6 medium pecan pieces (optional)
Course Main Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 4 boneless milk, whole or low-fat
  • ½ cup grated Parmesan cheese, for topping
  • 1 teaspoon white vinegar
  • ½ cup cubed, cooked chicken meat
  • 4-6 medium pecan pieces (optional)
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Instructions
  1. Spray the crock pot with cooking spray to prevent sticking
  2. Place chicken in bottom of crock-pot
  3. Pour in ½ of the Italian dressing, spices and the grated cheese
  4. Put the potatoes on top or around the chicken
  5. Sprinkle with the rest of the dressing, spices and cheese
  6. Cook on low for about 6-8 hours or until the chicken is done and potatoes are tender
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