Favorite Buttermilk Syrup

This is just a slightly different recipe from the other Buttermilk syrup on this blog, but I think I like it a little bit better.  The other one sometimes doesn't work out for me.  If you have that problem, too, give this one a try!

1 stick butter

1 1/2 cups sugar

3/4 cup buttermilk

2 Tbs corn syrup

1 tsp vanilla

1 tsp baking soda

Melt butter in a 4 qt pot over stove, add other ingredients except baking soda.  Turn on medium high and bring to a bubble of a boil, then add soda.  Remove from heat.

Bobby's Lighter Lasagna Soup

With the personal on-set of pinterest and a even more personal vendetta to live a healthier lifestyle...I have been on a quest. A quest for healthy, tasty, kid-friendly recipes. I have been disappointed over and over again. I have tried numerous recipes lately and this is the only one I have posted in months. So....its safe to say its pretty good. Its from the thedeenbrothers.com (as in Paula Deen's sons) but adapted by me. Apparently they have all been on the same hunt as I have- that of HEALTHY recipes!

INGREDIENTS:
-1 pound Italian turkey sausage, casings removed (I think a GREAT sub. would be ground turkey if that's what you are into...my husband LOVES sausage)
-1 onion, chopped (I used dried minced onions)
-1 green bell pepper, chopped
-3 cloves garlic, minced
-1 (32-ounce) container chicken broth
-1 (15-ounce) can tomato sauce
-1 (14 1/2-ounce) can petite diced tomatoes ( I blended these because my family does not like tomato chunks!)
-1/2 teaspoon salt
-1/4 teaspoon crushed red pepper
-4 ounces broken whole-wheat lasagna noodles (I used reg. b/c I could not find WW)
-1/2 cup chopped fresh basil (I used about 2 T of dried basil)
-3 tablespoons grated Parmesan cheese (The fresh stuff that comes in the jar)
-1/2 cup reduced-fat shredded mozzarella cheese
-Crustinis to liking

CRUSTINI RECIPE:
Slice one baguette of the thin, crusty french bread. Slice in 1/2 inch pieces. Brush lightly with olive oil. Shake on garlic powder and Mrs.Dash (my new favorite spice selection for bread!) then top with a few shreds of Mozzarella. Bake for 5 min or until cheese is melted and bread is slightly brown.

DIRECTIONS:
Place meat, onion, bell pepper and garlic in pot and brown. (There won't be much grease if you are using turkey so you don't have to worry about using another pan!). Add broth, tomato sauce, diced tomatoes, salt, and red pepper. Bring to boil. Add uncooked broken up lasagna noodles. Cook on high for about 10-12 min. Then add basil and two cheeses. Garnish with a sprinkle a fresh Parmesan and crustinis!

Cream of Anything Soup

We have all used cream of (fill-in-the-blank) soups that are filled with sodium and other hard-to-pronounce ingredients.  Now, you can make your own from common ingredients and its much healthier, twice as tasty, and very easy.

courtesy google images

Cream of Anything Soup

Eating Well Living Thin

1 cup cold milk

2 Tbs. cornstarch

1 1/2 Tbs. butter

1 tsp. chicken bouillon

1/2 tsp. salt

dash of pepper

In a small saucepan, whisk milk and cornstarch until well blended.  Stir in remaining ingredients.  Heat to a boil, stirring frequently.  Simmer on low for one more minute to thicken.  See below for some more optional ingredients.  

CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.

Cheesy Chicken and Rice Bake

by HowSweetEats 

4.19 Mitt(s)21 Rating(s)

Prep Time 15 Minutes

Cook Time 30 Minutes

Difficulty Easy

Servings 

This is an easy recipe and most ingredients are on hand! And for someone that doesn't do leftovers this one was good the next day! 

A quick, easy and healthy casserole to throw together when you’re pressed for time!

Preparation Instructions

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and reheated.

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 4 cups Cooked Brown Rice
• ¾ cups Frozen Corn
• 15 ounces, fluid Can Black Beans, Drained And Rinsed
• 1 cup Plain Greek Yogurt (or Sour Cream)
• 4 ounces, fluid Can Green Chilis
• ½ cups Salsa
• 1 cup Low-fat Cheddar Cheese, Plus More For Topping
• 2 Tablespoons Fresh Cilantro For Garnish

My Brothers Chicken Tacos

So I'm always looking for a way to mix up salads. I just made the chicken from this recipe and  topped it on top of a green salad with black beans, corn, and little ranch. We loved it! I'm sure the tacos are amazing though.

Prep Time: 10 Minutes  |  Cook Time: 30 Minutes  |  Difficulty: Intermediate  |  Servings: 8

Ingredients

• 16 whole Corn Tortillas (small Size)
• 4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
• Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning)
• 2 Tablespoons Canola Oil
• 2 cans (4 Ounce) Diced Green Chilies
• 1-1/2 cup Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
• Sour Cream
• Hot Sauce (Chulula Or Other Brand)
• 2 cups Thinly Sliced Romaine Lettuce (or Any Lettuce)
• 4 whole Roma Tomatoes, Diced
• Canola Oil, For Frying Tacos

Preparation Instructions

*Be careful frying with hot oil!*

Season diced chicken liberally. Heat 2 tablespoons oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes. Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside.

Have all other ingredients---grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce---ready.

Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand.

TO FRY

To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco---one side down---in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)

One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan.

As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve---the cheese will melt as it sits in the warm taco.

To serve, garnish in this order: a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato. You'll need to slightly open up the tops of the tacos to get all the garnishes in there.

Tacos will be hot for a minute or two after frying, so don't rush into eating! They'll stay nice and warm for a little while after frying.