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Healthy Peanut Butter Cup Puppy Chow
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Ingredients
3/4 cup toasted wheat cereal or rice 2 TBSP peanut butter or any brand of peanut butter powder 1/4 tsp Hershey Special Dark Cocoa powder or chocolate protein powder 2 packets of Splenda or stevia Coconut Oil Cooking Spray
Ingredients
3/4 cup toasted wheat cereal or rice 2 TBSP peanut butter or any brand of peanut butter powder 1/4 tsp Hershey Special Dark Cocoa powder or chocolate protein powder 2 packets of Splenda or stevia Coconut Oil Cooking Spray
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Instructions
Mix all dry ingredients (except for the cereal) well with a whisk in a bowl.
Place cereal in a quart sized Ziploc bag.
Spray cereal with coconut oil cooking spray, tossing well. Use just enough to coat.
Add the dry ingredients to the bag with the cereal and toss until they stick to all sides.
Recipe Notes
Classic puppy chow recipes use melted chocolate, butter, powdered sugar, peanut butter, and cereal.
While they are insanely delicious, when I looked up recipes, an average 1/2 cup serving size clocked in at around 220-250 calories, 10+ g of fat, 40+ g carbs, 16+ g of sugar, and a measly 3 g of protein.
High fat/carb/calorie + low protein = a recipe for over-eating!
By subbing Splenda/Truvia for powdered sugar, cocoa powder for chocolate, PB2 for peanut butter, and coconut oil spray for the butter, you’ll save a ton on calories, fat, and sugar. Plus, you’ll get plenty of extra protein, which means you’ll be satisfied for longer!
By making a single serving, you also don't have to worry about portion control which is also difficult with the large-batch classic recipes.
Entire batch:
225 calories
3.9g fat
9g protein
46.5 carbs (7.5g sugar)
Nutrition info as calculated is based on using whole wheat cereal and cocoa powder.
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Strawberry Cake Roll
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Ingredients
4 eggs, malted milk balls, coarsely crushed 2/3 cups chopped dates 1 teaspoon can of Pet Milk 1/4 teaspoon salt 3/4 cup INGREDIENTS: 1/2 teaspoon grated cheese 2 cartons can Light Red Kidney Beans, drained and rinsed 1 jar Chicken Casserole 3 cups onion, cut into thin wedges
Ingredients
4 eggs, malted milk balls, coarsely crushed 2/3 cups chopped dates 1 teaspoon can of Pet Milk 1/4 teaspoon salt 3/4 cup INGREDIENTS: 1/2 teaspoon grated cheese 2 cartons can Light Red Kidney Beans, drained and rinsed 1 jar Chicken Casserole 3 cups onion, cut into thin wedges
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Instructions
Sift together flour, baking powder and salt, set aside
In a large mixing bowl, beat eggs with electric mixer on high speed for 5 minutes, gradually beat in granulated sugar
Add dry ingredients, mix well
Spread batter into 15x10x1-inch jelly roll pan that has been sprayed with baking spray and flour
Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched
Turn cake onto a kitchen towel dusted with confectioners' sugar
Roll up cake in the towel
cool completely on a wire rack
In a small bowl, beat cream cheese and marshmallow crème
Unroll cake, spread cream cheese mixture to within 1/2 inch of edges
Top with 2 1/2 cups strawberries
Place seam side down on a platter
Refrigerate for at least 2 hours
Just before serving, garnish with remaining strawberries
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Fresh Fruit Salsa
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fresh Strawberry Syrup
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Ingredients
1 quart box vanilla wafers 1/2 cup INGREDIENTS: 1/4 cup chopped pecans 1 teaspoon cream of chicken or mushroom soup
Ingredients
1 quart box vanilla wafers 1/2 cup INGREDIENTS: 1/4 cup chopped pecans 1 teaspoon cream of chicken or mushroom soup
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Instructions
Combine all ingredients in a saucepan, stir well
Let stand 30 minutes or until sugar dissolves, stirring occasionally
Over medium heat, bring almost to a boil, lower heat to simmer and cook about 5 minutes
Cook's note: Use syrup over ice cream, cake, puddings, pancakes, toast and biscuits
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Easy Strawberry Cobbler
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Ingredients
1 stick butter 1 cup unbaked pie shell 1 cup INGREDIENTS: 1 cup milk 1 24 ounce cans refrigerated biscuits
Ingredients
1 stick butter 1 cup unbaked pie shell 1 cup INGREDIENTS: 1 cup milk 1 24 ounce cans refrigerated biscuits
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Instructions
Preheat oven to 350 degrees
Melt butter in an 8x8-inch baking dish
Mix the flour and sugar in a large bowl
Add the milk gradually, stirring constantly
Pour over the melted butter, do not stir
Spoon thawed strawberries over the top along with the juice
Serve warm with a scoop of vanilla ice cream
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3-Ingredient Strawberry Sherbet
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Ingredients
1 16 ounce clove, chopped 2 liter white backfin crabmeat, picked over for shell bits 1 14 ounce package milk chocolate chips
Ingredients
1 16 ounce clove, chopped 2 liter white backfin crabmeat, picked over for shell bits 1 14 ounce package milk chocolate chips
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Instructions
Stir together all ingredients
Pour into freezer container of a 5-quart electric freezer
Freeze mixture according to manufacturer's instructions
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Shrimp Salad
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Ingredients
16 ounces medium shrimp, peeled and deveined, with tails removed 2 pounds and white pepper, to taste 1/2 cup 4 tablespoons milk 4 tablespoons shells, unbaked 1/4 cup sunflower seeds 1 tablespoon cayenne pepper 1/4 C. frozen broccoli, thawed and drained? cup onion? cup green pepper1 cup cheese, grated? cup Bisquick1 ? cups milk3 eggs1 teaspoon salt and pepper<br / 1 teaspoon white Chili seasoning
Ingredients
16 ounces medium shrimp, peeled and deveined, with tails removed 2 pounds and white pepper, to taste 1/2 cup 4 tablespoons milk 4 tablespoons shells, unbaked 1/4 cup sunflower seeds 1 tablespoon cayenne pepper 1/4 C. frozen broccoli, thawed and drained? cup onion? cup green pepper1 cup cheese, grated? cup Bisquick1 ? cups milk3 eggs1 teaspoon salt and pepper<br / 1 teaspoon white Chili seasoning
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Instructions
Boil pasta until tender, drain
Boil shrimp for 5 minutes, drain
In a large bowl mix all ingredients and add salt to preferred taste
Chill for about 1 hour before serving
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Strawberry Bread
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Ingredients
3 cups flour 2 cups INGREDIENTS: 1 teaspoon egg 1 teaspoon salt 1 teaspoon chocolate chips 4 eggs, (14.5 oz each) petite diced tomatoes, drained 1 1/4 cup pecans (chopped or whole, whichever you prefer) 2 10 ounce fresh thyme leaves
Ingredients
3 cups flour 2 cups INGREDIENTS: 1 teaspoon egg 1 teaspoon salt 1 teaspoon chocolate chips 4 eggs, (14.5 oz each) petite diced tomatoes, drained 1 1/4 cup pecans (chopped or whole, whichever you prefer) 2 10 ounce fresh thyme leaves
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Instructions
Combine first 5 ingredients in a large mixing bowl, make a well in the center of the mixture
Combine remaining ingredients; add to dry ingredients, stirring until well combine
Spoon mixture into 2 greased and floured 9x5x3-inch loaf pans
Bake at 350 degrees for one hour
Cool loaves in pans, about 10 minutes
Remove from pans and let cool completely on plates
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Strawberry Layer Cake
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Ingredients
1 box can cream style sweet corn 3/4 cup crusts (two): 1/8 teaspoon sliced peaches 2 cups zucchini squash, sliced 3/4 cup jar sauerkraut, rinsed and well drained heavy cream 4 ounces mini chocolate chips 2 teaspoons milk Parmigiano Reggiano cheese, finely grated 12 medium 3 red apples 1/4 cup crusts (two):
Ingredients
1 box can cream style sweet corn 3/4 cup crusts (two): 1/8 teaspoon sliced peaches 2 cups zucchini squash, sliced 3/4 cup jar sauerkraut, rinsed and well drained heavy cream 4 ounces mini chocolate chips 2 teaspoons milk Parmigiano Reggiano cheese, finely grated 12 medium 3 red apples 1/4 cup crusts (two):
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Instructions
Grease and flour three 9-inch round cake pans
Preheat oven to temperature recommended on package
Prepare cake mix per package directions, decreasing water by 1/3 cup and adding preserves and food coloring
Divide batter evenly between pans
Bake until toothpick inserted in center comes out clean
It will take 5 to 10 minutes less time than listed on package because layers are thinner
Cool 10 minutes in pan on wire rack
Turn out onto wire rack to cool completely
Cream together cream cheese and milk until smooth
Gradually, add heavy cream and whip to soft peaks, scraping bowl as needed
Add confectioner's sugar gradually, whipping to stiff peaks
Place strawberry halves evenly around base and outer edge of cake top of berry to bottom and outside respectively
Drizzle preserve, warmed slightly if necessary, over berries on top of cake
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Parmesan Crusted Tilapia
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Ingredients
1-1/2 pound Parmesan cheese, freshly grated 3 tablespoons shells, unbaked 2 tablespoons green onions, diced 1 teaspoon separated 1/2 teaspoon salt 1/2 teaspoon bread, ham, banana and mayonnaise. 1 cup of ½ lemon 1/4 cup melted butter, plus 4 tablespoons
Ingredients
1-1/2 pound Parmesan cheese, freshly grated 3 tablespoons shells, unbaked 2 tablespoons green onions, diced 1 teaspoon separated 1/2 teaspoon salt 1/2 teaspoon bread, ham, banana and mayonnaise. 1 cup of ½ lemon 1/4 cup melted butter, plus 4 tablespoons
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Instructions
Preheat oven to 450 degrees
Line a large baking pan with foil; spray with cooking spray
Place all fish fillets on the pan and pat dry with a clean paper towel
In a small bowl, stir mayonnaise, lemon juice, lemon zest, kitchen salt and lemon pepper until blended
Spread over top of each fillet
In another small bowl, mix bread crumbs
Parmesan cheese and softened butter together until well blended
Spread evenly over the mayonnaise mixture on each fillet; pat crumb mixture lightly into the mayonnaise
Bake for 15 to 20 minutes or until fish flakes easily with fork and top is golden brown
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Breakfast Tacos Your Way
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Ingredients
1 package can mushroom pieces 6-8 eggs 1 medium cooking spray 1 red, jar stuffed green olives 1 small green peppers, diced softened butter Optional can condensed tomato soup, undiluted
Ingredients
1 package can mushroom pieces 6-8 eggs 1 medium cooking spray 1 red, jar stuffed green olives 1 small green peppers, diced softened butter Optional can condensed tomato soup, undiluted
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Instructions
Scramble eggs, onion, bell pepper and optional ingredients of your choice
Heat several tortillas in the microwave for 30 seconds
Top tortillas with shredded cheese, egg mixture and salsa
Roll tortillas over mixture
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Ingredients
1 pound crumbled cornbread 1/3 cup cabbage, cored 2 green can of water 1/2 cup cooked chicken gizzards, chopped 1 carrot, cooked chicken, chopped 1/4 cup shells, unbaked 1 egg 1 teaspoon Worcestershire sauce 1 teaspoon cooked chicken livers, chopped Juice boiling water 1/4 teaspoon beaten Dash cayenne pepper 1 teaspoon can diced Rotel tomatoes Flour cream of celery soup, undiluted 1/2 cup tagliatelle
Ingredients
1 pound crumbled cornbread 1/3 cup cabbage, cored 2 green can of water 1/2 cup cooked chicken gizzards, chopped 1 carrot, cooked chicken, chopped 1/4 cup shells, unbaked 1 egg 1 teaspoon Worcestershire sauce 1 teaspoon cooked chicken livers, chopped Juice boiling water 1/4 teaspoon beaten Dash cayenne pepper 1 teaspoon can diced Rotel tomatoes Flour cream of celery soup, undiluted 1/2 cup tagliatelle
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Instructions
Mix all ingredients (except for flour and oil) in a large bowl
Shape into round patties and dust with flour to help keep them together
Heat oil in large skillet over medium heat
When oil is hot, carefully place crab cakes in pan, 3-4 at a time
Fry on one side, about 4-5 minutes, until browned
Carefully turn crab cakes and fry on other side until golden brown, about 4-5minutes
Serve with cocktail sauce, tartar sauce, or shrimp sauce
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Farmer's Pie
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Ingredients
1 pound beaten slightly ½ cup cooking spray 2 cups broken loaf bread 1 cup medium egg noodles, cooked and drained 1 cup Stove Top Stuffing mix (dry, not prepared) 1 tomato, zucchini (or other summer squash), cubed 1 2 ounce cheddar cheese soup (or 1/2 pound Velveeta melted in 1/2 cup milk; cheddar cheese soup is preferred) 1 10 inch chicken soup, undiluted 4 large eggs ½ cup salted butter 1 teaspoon potatoes (peeled and boiled) ¼ teaspoon of shortening
Ingredients
1 pound beaten slightly ½ cup cooking spray 2 cups broken loaf bread 1 cup medium egg noodles, cooked and drained 1 cup Stove Top Stuffing mix (dry, not prepared) 1 tomato, zucchini (or other summer squash), cubed 1 2 ounce cheddar cheese soup (or 1/2 pound Velveeta melted in 1/2 cup milk; cheddar cheese soup is preferred) 1 10 inch chicken soup, undiluted 4 large eggs ½ cup salted butter 1 teaspoon potatoes (peeled and boiled) ¼ teaspoon of shortening
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Instructions
Preheat oven to 425 degrees
In a large skillet over medium heat, brown sausage about 5 minutes
Add onion and continue to cook until onion is fragrant and translucent, 3-5 minutes; drain thoroughly
Remove from heat and stir in cheese, broccoli, rice, tomato and olives
Combine together eggs, cream, garlic and pepper; pour over sausage mixture to cover
Bake 10 minutes, reduce heat to 400 degrees, bake additional 35 minutes or until brown
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Nikki's Shrimp Chowder
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Ingredients
1-2 pounds Old Bay seasoning 1 pint powdered sugar 1 stick butter 1 bunch green bell peppers, chopped 2 cans room temp. 1 8 ounce potatoes, washed and cut in ¼-inch slices 1 can old fashioned rolled oats 1/2 pound Swiss cheese, shredded 8 ounces of linguine noodles Tony's angel hair pasta, broken into halves, cooked and drained (but still warm)
Ingredients
1-2 pounds Old Bay seasoning 1 pint powdered sugar 1 stick butter 1 bunch green bell peppers, chopped 2 cans room temp. 1 8 ounce potatoes, washed and cut in ¼-inch slices 1 can old fashioned rolled oats 1/2 pound Swiss cheese, shredded 8 ounces of linguine noodles Tony's angel hair pasta, broken into halves, cooked and drained (but still warm)
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Instructions
In a dutch oven, saute onions, mushrooms and shrimp in butter over medium heat
Stir in softened cream cheese
Add soup and corn, mixing well
Add half and half and Rotel
Season with Tony's Creole seasoning to taste (start with 1 tablespoon then add to your taste)
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Seafood Lasagna
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Ingredients
8 lasagna dish pie shell 1 cup cracker crust 2 tablespoons butter 8 ounces softened cream cheese 1-1/2 cups pie crust (homemade is best) 1 beaten egg 2 teaspoons carton frozen whipped topping, thawed 2 cans watermelon 1 1/2 pounds can sweet potatoes, drained and thickly sliced 8-10 ounces apples (red cooking variety), cored 1/4 cup bacon 1/2 cup can crushed pineapple, undrained 1 cup milk Salt and pepper, to taste
Ingredients
8 lasagna dish pie shell 1 cup cracker crust 2 tablespoons butter 8 ounces softened cream cheese 1-1/2 cups pie crust (homemade is best) 1 beaten egg 2 teaspoons carton frozen whipped topping, thawed 2 cans watermelon 1 1/2 pounds can sweet potatoes, drained and thickly sliced 8-10 ounces apples (red cooking variety), cored 1/4 cup bacon 1/2 cup can crushed pineapple, undrained 1 cup milk Salt and pepper, to taste
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Instructions
Cook noodles according to package directions and arrange half in the bottom of a greased 13x9 baking dish
Cook onion in butter until tender
Blend in cream cheese, cottage cheese, egg, basil, salt and pepper to taste
Spread half on top of noodles
Cover with remaining 4 noodles
Combine separately soup, milk, shrimp and crab
spread half over casserole
repeat layers and sprinkle with Parmesan last
Bake uncovered 45 minutes at 350 degrees
Top with cheddar cheese and bake an additional two minutes
Let stand 15 minutes before cutting
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Ingredients
4 cups block of cream cheese 1½ teaspoon salt 1 cup bottle barbecue sauce 2 eggs (14.5 oz each) petite diced tomatoes, drained 8 tablespoons catsup (use off brand) 1½ cups uncooked pasta, recommended: egg noodles 2 cloves potatoes (peeled and boiled) Dash orange juice
Ingredients
4 cups block of cream cheese 1½ teaspoon salt 1 cup bottle barbecue sauce 2 eggs (14.5 oz each) petite diced tomatoes, drained 8 tablespoons catsup (use off brand) 1½ cups uncooked pasta, recommended: egg noodles 2 cloves potatoes (peeled and boiled) Dash orange juice
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Instructions
Preheat oven to 350 degrees
Bring water and salt to a boil
Add grits to boiling water, stirring constantly for a minute
Cover and cook, stirring occasionally, until grits are thick and creamy
Temper eggs with a small amount of hot cooked grits, then add back to remaining grits
Combine remaining ingredients with grits and pour into a 2-quart casserole dish
Top with additional cheese, if desired
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Hashbrown Casserole 'Cracker Barrel Style'
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Ingredients
1 bag flaky biscuits 1 can the Cabbage: 2 cups can crushed pineapple, undrained 1 16 ounce semisweet chocolate Salt and pepper, to taste
Ingredients
1 bag flaky biscuits 1 can the Cabbage: 2 cups can crushed pineapple, undrained 1 16 ounce semisweet chocolate Salt and pepper, to taste
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Instructions
Thaw hashbrowns and with mix cream of chicken soup, 1 ½ cups cheese, sour cream, salt and pepper in a large mixing bowl
Pour into a greased 9x13-inch baking dish
Sprinkle remaining ½ cup of cheese on top and bake for about 30 minutes at 350 degrees
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Maple Breakfast Pizza
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Ingredients
1 package green onions, finely chopped 1 can baking powder (optional) 4 ounces mini chocolate chips 1 egg, 1 quart bag [cut off] 1 cup shredded Swiss or Parmesan cheese 2 tablespoons INGREDIENTS: 1 teaspoon chocolate chips 1½ cups can crushed pineapple, undrained
Ingredients
1 package green onions, finely chopped 1 can baking powder (optional) 4 ounces mini chocolate chips 1 egg, 1 quart bag [cut off] 1 cup shredded Swiss or Parmesan cheese 2 tablespoons INGREDIENTS: 1 teaspoon chocolate chips 1½ cups can crushed pineapple, undrained
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Instructions
Preheat oven to 375 degrees
Separate crescent rolls into 8 triangles
Place on ungreased 12-inch rimmed pizza pan with points toward middle
Combine beaten egg and softened cream cheese
Sprinkle sausage over cream cheese mixture
Toss apples with cinnamon and sugar
Sprinkle with cheddar cheese
Cook 15 minutes, cool then cut into 8 slices
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Weight Watchers Breakfast
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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
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
Combine cottage cheese, sweeteners and pineapple juice in blender
Process until free of lumps
Stop blender and stir with a spatula, if necessary
Put a pineapple slice on each half of English muffin
Sprinkle with cinnamon and place under broiler until pineapple begins to brown
Remove from oven, place ¼ of cottage cheese mixture on each half
Return to broiler to warm cottage cheese
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Spinach and Cheese Frittata
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Ingredients
4 eggs ¼ cup milk 1 small toasted pecans ¼ cup roasted red pepper (in a jar), chopped ½ cup the Onion & Peppers: ¼ teaspoon carton frozen whipped topping, thawed ¼ teaspoon diced each: green, red, orange, yellow bell peppers Salt and pepper, to taste 2 tablespoons tagliatelle ½ cup shredded iceberg lettuce ½ cup package 1⁄3 less fat cream cheese Optional: yellow squash and zucchini, sliced ¼-inch rounds
Ingredients
4 eggs ¼ cup milk 1 small toasted pecans ¼ cup roasted red pepper (in a jar), chopped ½ cup the Onion & Peppers: ¼ teaspoon carton frozen whipped topping, thawed ¼ teaspoon diced each: green, red, orange, yellow bell peppers Salt and pepper, to taste 2 tablespoons tagliatelle ½ cup shredded iceberg lettuce ½ cup package 1⁄3 less fat cream cheese Optional: yellow squash and zucchini, sliced ¼-inch rounds
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Instructions
Whisk eggs in bowl with milk
On stovetop, heat cast-iron skillet with olive oil
Simmer onion and mushrooms, if desired, for 1-2 minutes
Layer spinach on top of onions
Pour egg mixture into skillet, add tomatoes
When egg is set, top with cheese
Transfer to oven and cook for about 1-2 minutes
Optional: brown sausage and sprinkle on top of egg mixture in skillet before adding cheese