Ranch Tortellini

Ranch Tortellini

• 9 oz cheese filled whole wheat tortellini package
• 1 oz ranch dressing package
• 12 oz fat free evaporated milk
• 1/2 c. reduced fat Parmesan cheese
• 6 oz frozen sweet peas, thawed
• 1 tsp garlic salt
• 2 Tbsp fat free milk

1. Cook tortellini according to package. After the pasta is tender, drain the water and set aside.

2. In a medium saucepan on medium heat, combine fat free evaporated milk, ranch dressing mix, garlic salt, and Parmesan cheese. You will need to constantly stir the mixture, so it won't stick to the pan. Stir until it thickens (about 10 to 15 minutes) and then add the sweet peas and tortellini. Turn down the heat to low and add two tablespoons of milk and let simmer for about 5 minutes. Serve warm.

I need some suggestions. I have pretty much come to an end with my recipes that I planned months ago. I would love to hear back from my followers of some things you would like to see on the blog.  Remember, for you sadistic followers, Brandon HAS TO EAT everything I cook for the blog.  Please help out---samwilliams929@gmail.com

Italian Caesar Salad

Italian Caesar Salad

• 1 can chickpeas, drained
• 1/4 c. fat free Italian dressing
• bag of romaine lettuce
• 1/4 c. white onion, chopped finely
• 4.25 oz can black olives
• 1/4 c. reduced fat parmesan cheese
• dash of pepper
• 1 c. croutons 

1. In a medium size container, combine the chickpeas and Italian dressing. You will marinate the chickpeas for 10 hours. Once the marinating is done, cook in a 350°F oven for 40 minutes.

2. In a large mixing bowl, add lettuce and all remaining ingredients. Stir up all ingredients with clean hands or forks. Serve with Lite Caesar dressing or your favorite dressing.

Side note: I made my own croutons. It's super easy and it's also nice to get rid of bread that might be growing mold soon. I preheat the oven to broil. Cut the 3 slices of bread in cubes and dip each crouton in olive oil (I add a few dashes on pepper and garlic salt). Bake on broil for about 10 minutes. You will have to stay nearby, because the croutons can burn quickly.


We crossed a new bridge in The Great Cooking Objective today--Brandon ate a white onion.  He didn't notice it at first because the lettuce was so crispy anyway.  Half way through the salad, he figured out my little trick and asked, "Are there onions in here?"  I hesitated.  I was feeling another "bug" reference coming.  I nodded my head and he shrugged he shoulders and said, "Hmm, it's pretty good.  It adds a lot to the salad." 

Yes, you read correctly...he actually liked it!?  Both of us were shocked.  Anyway, in other news...



Just in case you didn't know, September has arrived. It's time for pumpkins and apples dishes.

 But ya know, I'm not really all that excited about fall (SARCASM)

 What's your favorite thing about fall?

Spinach Pimento Cheese

Spinach Pimento Cheese

• 8 oz shredded reduced fat cheddar cheese
• 1/2 c. fat free cottage cheese
• 3/4 c. light Miracle Whip
• 2 oz diced pimentos
• 1/2 c. frozen chopped spinach, thawed
• salt and pepper to taste

It's pretty simple; just two steps to this one:

1. Place the chopped spinach in a food processor and cut it up really fine.

2. In a large mixing bowl, combine all ingredients and mix until well blended. Serve with crackers or on your favorite wheat bread.

Brandon has never had pimento cheese, so it was definitely a new experience for the Hubs. Check out his video....

I thought this day would never come but, sadly, I have found something with lots of cheese that Brandon doesn't like.  The world just imploded. 

Hummus Melt

Hummus Melt

serves 4

• 8 slices whole wheat bread
• 1/2 C hummus (use your favorite)
• 4 Tbsp lite cream cheese
• 4 slices low-fat Swiss cheese
• 1 c. frozen spinach, thawed and drained

 1. Turn the stove top on medium heat and place a pan with a tablespoon of olive oil. While the oil is getting warm, you can start preparing the sandwiches. For the sandwiches assembly start on one piece of bread:

• 1 Tbsp cream cheese
• 1/4 c. spinach
• 2 Tbsp hummus
• 1 slice Swiss cheese

2. Place the sandwich in the hot pan and cook on both sides of bread until golden brown.

Peanut Butter Granola

Peanut Butter Granola

• 1 1/2 cup lite or sugar free pancake syrup
• 1/2 c. peanut butter
• 3 c. quick cooking oats
• 1/4 c. nuts (any kind)
• 1/4 c. raisins
• dash of cinnamon

1. Preheat oven to 400°F. In a medium saucepan on medium heat, melt peanut butter into the syrup.

2. Once the peanut butter is melted, combine remaining ingredients in a mixing bowl. Make sure the syrup is covering every bit of the oats.

3. Spread the thin layer of mixture on a baking sheet. Bake for 10 minutes and take out and flip with spatula then bake for another 7 minutes. 

4.  Let cool for about five minutes, then add to your favorite yogurt and Voilà!  You know have your very own homemade granola that will save you a couple of extra bucks from buying it in the store. 

Enjoy!

Lentil Soup

Lentil Soup

• 1 package dry lentils, cook according to package
• 1 c. chopped onions
• 10 oz frozen spinach, thawed 
•  8 oz package white mushroom
• 14 oz vegetable broth can
• 10 3/4 oz cream of chicken or cream of mushroom can
• 1 c water
• 3 tsp ground pepper
• 4 tsp garlic salt

1. Puree all vegetables until smooth.
2. Combine all ingredients in a large crockpot and cook on high for 3 to 4 hours. 
3. Serve hot with cornbread.

Peach and Blueberry Crisp

Peach and Blueberry Crisp

• 4 peaches- washed, peeled, and diced
• 1 1/2 C blueberries- washed
• 1/4 C. whole wheat flour
• 1/4 C. sugar
• 1/4 C. brown sugar
• dash of cinnamon
• 1 C. old-fashion oats
• 3 Tbsp melted butter

1. Preheat oven to 375°F. 

2. In a food processor, puree the blueberries until no more chunks. Place the peaches and puree blueberries in a oven safe dish that has been sprayed with non-stick spray. 

3. In a medium size bowl, combine all remaining ingredients. Mix together-- you will have lots of small crumbs, but that's alright, it's what we're shooting for. Sprinkle all the dry ingredients over the fruit mixture.

4. Turn down the oven to 350°F and bake for 45 minutes. 

5. Serve hot.  It will go great with a scoop of vanilla bean ice cream!