What's for Dinner?

Low Carb Pizza Crust: 1 (8 oz) pkg cream cheese, room temperature (I use low or non-fat) 2eggs salt & pepper to taste 1/4 c. grated Parmesan cheese Preheat oven to 350°. Grease a 9x13 baking dish. In medium bowl, blend together cream cheese and eggs with a wooden spoon. Season with salt and pepper, and stir in Parmesan cheese until combined. Pour into baking dish and bake for 17 minutes or until golden brown. Let the crust cool for10 minutes. Add toppings (pizza/spaghetti sauce, cheese, meats, veggies) and bake for 8 minutes or until cheese is bubbly. I originally got this recipe from Suzanne Somers, and I personally think this turns out fabulously, and after WLS it's easy to eat, you don't have to deal with the pizza dough crust! If you're craving pizza but cannot have it because of WLS, this is worth a try!

Nannie's Sour Cream Chicken Squares 2 c. bisquick 1/2 c. cold water 1 c. cooked chicken 1- 4 oz can of mushrooms 1jar pimentos 1/3 c. chopped onion 1 c. shredded cheddar cheese 1 c. sour cream 1/3 c. mayonnaise 3 eggs 1 tsp garlic 1/8 tsp pepper Grease baking dish. Mix bisquick and water until soft dough forms- beat vigorously- knead 5 times- roll into rectangle. Place dough in dish so edges are 1/2" up the sides. Mix together remaining ingredients and pout evenly over dough. Bake approximately 25 minutes at 425 ° until edges are golden brown and knife inserted in center comes out clean. 6-8 servings.

King Ranch Chicken 1 chicken 1 can cream of mushroom soup 1 can cream of chicken soup 1/2 bar velveeta 1 can rotel tomatoes 1 can diced green chilis 1 large onion chopped 1 pkg corn tortillas tortillas sharp cheddar cheese to taste Boil chicken. Cool, de-bone and save broth. Combine soups, cheese, rotel, chilis, chopped onion and 1 c cheddar cheese in sauce pan. Cook until hot and all mixed together. Soak corn tortillas one at a time in reserved chicken broth (use canned broth if you didn't have to boil your chicken). Place layer of tortillas in bottom of greased 9x13 casserole dish. Layer chicken, soup mixture, sharp cheese. Repeatstarting with tortillas. Bake at 350° for 35-40 minutes (until bubbly and cooked through).

Angel Biscuits (Paula Deen's recipe) 2 1/2 tsp active dry yeast (or one pkg, if you buy it that way) 1/2 cup warm water (105°F to 115°F) 1/4 cup plus 2 teaspoons sugar, divided 5 cups all-purpose flour2 1/2 teaspoons baking powder 2 1/2 teaspoons baking powder 1 teaspoon baking soda 1 cup shortening 1 1/3 cups milk In a 1-cup liquid measuring cup, combine yeast, warm water, and 2 teaspoons sugar; let stand 5 minutes. In a large bowl, combine flour, 1/4 cup sugar, baking powder, baking soda, and salt; cut in shortening with a pastry blender until mixture is crumbly. Combine yeast mixture and milk, and add to dry ingredients, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead 1 minute. Roll dough to 1/4-inch thickness. Cut with a 2-inch round cutter, and place on lightly greased baking sheets. Cover, and let rise in a warm place (85°F), free from drafts, for 1 hour, or until doubled in bulk. Bake at 400°F for 10 to 12 minutes, o

*note: I always feel like we should have red beans & rice on Monday round about noon. I usually don't make it on Mondays, because Bryson doesn't work the night before, and he doesn't love red beans and rice (bizarro, I know). Somehow it feels better on Mondays though, and you may wish to take that into consideration if you have "feelings" about how or when certain foods should be eaten. Putting a pot of red beans on Sunday night is just- well, it's fabulous for me. :) Red Beans & Rice 2 lbs dried red beans (small kidney beans) 6 c water 4 cloves garlic (minced) 1 lg green bell pepper (chopped) 1 lg red bell pepper (chopped) 1/2 lb salt pork 1 c dry red or cooking wine 1/2 c fresh parsley (chopped) 3 bay leaves 1 tsp dried oregano 1 TBSP Old Bay Seasoning 1 tsp celery seeds 1 tsp paprika 1/2-1 tsp ground chipotle pepper 1/2-1 twp crushed red pepper 1 tsp Louisiana hot sauce 1 lb smoked beef sausage cut into 1/2 inch pieces 1 lb andouille sausage cut i

Tex Mex Dip 3 medium-size ripe avocados 2 TBSP lemon juice 1/2 tsp salt 1/4 tsp pepper 16 oz can refried beans 1 can diced green chilis 1 c dairy sour cream 8 oz pkg cream cheese, softened 1 pkg taco seasoning mix 2 3.5 oz cans sliced black olives 1 large bunch green onions w/tops, chopped 3 medium tomatoes (cored, seeded, coarsely chopped) 8 oz sharp cheddar or Mexican blend cheese Preparations: Peal, pit and mash avocados in medium-size bowl with lemon juice, salt and pepper. Combine green chilis and refried beans in a separate bowl. In a third bowl combine sour cream, cream cheese and taco seasoning. To assemble: Spread beans dip on a shallow serving platter. Top with seasoned avocado mixture. Top that with sour cream mixture. Sprinkle chopped onions, then tomatoes, then olives. Cover with shredded cheese. Can serve chilled or at room temperature.

Strawberry Delight (or use blueberry, cherry, blackberry or pineapple pie filling) Crust: 24 crushed graham crackers 6 TBSP sugar or splenda granular 6TBSP butter Filling: 1 c. mock cream cheese: 3/4 c. drained 1% low fat cottage cheese blended (in blender or food processor) with 6 TBSP low fat or fat free cream cheese 1/2 c sugar or splenda granular 4 egg whites 1 tsp vanilla 3 TBSP flour 1 pint sliced & drained strawberries, or can of pie filling Pudding: 1 6-serving size instant vanilla pudding 2 1/2 c. cold skim milk Prepare crust and press into 13x9 casserole. Bake 8 minutes at 375°. Refrigerate for an hour or chill in freezer while finishing recipe. Preheat oven to 350° degrees. Blend cottage cheese, flour, and cream cheese in a large bowl. Add egg whites one at a time, beating well after each addition. Gradually add 1/2 cup sugar/splenda and vanilla. Pour into prepared crust and bake 20 minutes. Cool. Spread strawberries or pie filling over cooled filling and crust. Mix

Chicken Roll Ups 6 chicken breasts (sage, salt, pepper) 8 count dairy case crescent rolls 1 stick butter or margarine 2 oz cream cheese (2/3 of 3 oz bar) Cook chicken with sage, salt & pepper in large pot with enough water to cover. While this is cooking, cream together butter or margarine and cream cheese. When chicken is fully cooked (30 minutes or so, until tender and juices clear) drain and let cool. Tear, shred or otherwise make smaller pieces of chicken breasts :). Lay out the uncooked crescent rolls and spread evenly with cream cheese mixture. Put cooked chicken pieces on large end of crescent rolls and roll them up. Bake as directed (on the crescent roll can) until rolls are golden brown and cooked through. Serves 8.

Original Recipe Baked Chicken 2 cups self-rising flour 2 envelopes Lipton tomato cup-a-soup or 1 box Knorr dry tomato soup mix 1 envelope dry Good Seasons Italian dressing 1 tsp. salt 1/4 cup butter or margarine Combine above ingredients and put in ziploc bag. Wash and cut chicken into pieces and place in bag. Shake to coat. Melt butter/margarine in baking pan. Add chicken and bake at 350° for 20 minutes. Turn chicken and bake 40 minutes longer or until done. *The mix will coat several chickens, so don't use it all at once. Begin with half a cup.

Seafood Cheese Soufflè (crab, shrimp or Lobster) 1 8oz grated sharp cheese 1 stick butter or margarine 8 slices of bread 1 cup crab, shrimp or lobster 4 eggs 2 cups milk 1/4 tsp tobasco sauce salt & pepper Cream butter and grated cheese, and spread on bread slices. Put 4 slices of bread in buttered casserole dish and sprinkle with half the seafood. Add a second layer just like the first. Combine eggs, milk, tobasco and salt & pepper to taste- mix well. Pour egg milk mixture over the bread slices in the casserole, cover and refrigerate. Remove from refrigerator 1 hour prior to baking. Bake covered at 300 ° for 30 minutes. Remove cover, return to oven and bake additional 30 minutes. Serves 6.

Chicken Cacciatore from Nannie 2 1/4 lbs bone-in chicken breasts & thighs 1 1/2 cups all-purpose flour 2 teaspoons salt, divided 3 tablespoons extra-virgin olive oil 2 onions, chopped 1 cup chopped green bell pepper 1 cup chopped red bell pepper 4 cloves garlic, minced 1 cup dry red wine 1 (28-ounce) can diced tomatoes 2 teaspoons dried oregano 2 teaspoons dried basil 1 teaspoon dried crushed rosemary Combine flour, 1 tsp salt, and 1 tsp pepper. Coat chicken with mixture. In a large Dutch, s auté skin-side down in olive oil over medium-high heat. Cook 6 to 8 minutes, or until lightly browned. Remove from pan, and set aside. Add onions, bell peppers, and garlic to pan drippings. Cook over medium-high heat, 6 to 8 minutes until tender. Add wine; cook additional 3 minutes. Add in tomatoes, oregano, basil, rosemary, and remaining salt and pepper (stir). Add chicken and cover. Simmer over medium-low heat for 25 minutes. Uncover, and simmer 10

Angel Food Candy 1 C. sugar 1/2 C. dark corn syrup 1TBSP white vinegar 1 TBSP baking soda melted milk chocolate for dipping Combine sugar, syrup and vinegar in 3 qt saucepan. Cook over medium heat, stirring to dissolve. Continue cooking, stirring occasionally until 300° on candy thermometer. Remove from heat and quickly stir in baking soda. WORK VERY FAST and do not stir too much. Pour but do not spread into a buttered 13x9 pan. After it's cooled break into pieces and dip into melted chocolate, drop on waxed paper.