Strawberry whipped sensation.

Thought I had this recipe in here but couldn't find it. A friend asked me to make it a while back. It was a great success and every year she asks me to make it when she comes for Easter dinner. The original was a recipe taken from a magazine.

Enjoy!!
Strawberry Whipped Sensation recipe
time = prep:20 min total:6 hr 20 min
servings total: 12 servings
what you need
4 cups  fresh strawberries, divided
1 can  (14 oz.) sweetened condensed milk
1/4 cup  lemon juice
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8  OREO Cookies, finely chopped
1 Tbsp.  butter, melted make it

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.

MIX chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.

INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.

kraft kitchens tips
HEALTHY LIVING
Save 30 calories and 4.5g of fat, including 3g of saturated fat, per serving by preparing with fat-free sweetened condensed milk, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Cookies.
SUBSTITUTE
Prepare using an 8x4-inch loaf pan.
NOTE
Be sure to leave enough foil extending over sides of pan so that there is enough to completely cover dessert.
servings total: 12 servings
nutritional info per serving
per serving:   Calories  220 Total fat  9 g Saturated fat  6 g Cholesterol  15 mg Sodium  95 mg Carbohydrate  32 g Dietary fiber  1 g Sugars  27 g Protein  4 g Vitamin A  4 %DV Vitamin C  50 %DV Calcium  10 %DV Iron  4 %DV


 There is a video on how to make this recipe at the link too ;)
Source:   http://www.kraftrecipes.com/recipes/strawberry-whipped-sensation-109477.aspx

home made eggnog

You'll never buy store-bought eggnog again! Enjoy!
( I forget where I got this recipe from- sorry)
Prep Time: 20m
Cook Time: 8m
Ready in: 6h 28m
Yield: 12 servings

Ingredients
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum (optional)
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg

Directions
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Nutrition Information
Servings Per Recipe: 12
Amount Per Serving
Calories: 465 cal Total Fat: 22.2 g Cholesterol: 272 mg
Sodium: 82 mg Carbohydrates: 32.7 g Fiber: 0.3 g
Protein: 7.7 g

sausage Mostaccioli

sausage Mostaccioli - a nice winter dish!
Prep Time:
20 Min
Total Time:
45 Min
Makes:
4 servings



INGREDIENTS
1 tablespoon olive oil
2 slices uncooked bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1/2 lb bulk Italian sausage
1 can (28 oz) whole tomatoes, undrained
1 jar (4.5 oz) Green Giant® sliced mushrooms, undrained
3/4 cup Progresso® chicken broth (from 32-oz carton)
1 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked mostaccioli pasta (4 oz)
DIRECTIONS
1. In 12-inch skillet, heat oil over medium-high heat. Add bacon, onion and sausage. Cook 4 to 7 minutes, stirring occasionally, until sausage is no longer pink.
2. Stir in tomatoes, mushrooms, broth, basil, salt, pepper and uncooked pasta. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until pasta is tender.


I added garlic to the dish... you have to it's, it's italian!!
2 cans (14.5 oz each) diced tomatoes can be substituted for the 28-oz can of whole tomatoes.
Use a kitchen scissors to break up the tomatoes.
Serve with crusty thick-sliced Italian bread. For added zing, coat slices lightly with olive oil, sprinkle with Italian herbs, and toast lightly under the broiler.



Nutritional Information
1 Serving: Calories 360 (Calories from Fat 160); Total Fat 18g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 50mg; Sodium 1760mg; Total Carbohydrate 33g (Dietary Fiber 4g, Sugars 7g); Protein 15g Percent Daily Value*: Vitamin A 6%; Vitamin C 15%; Calcium 10%; Iron 25% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 High-Fat Meat; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Cheesy Sausage Pie

Cheesy Sausage Pie - from pilsbury


use pre made,refrigerated pie crusts

Prep Time:
15 Min
Total Time:
1 Hr 20 Min
Makes:
8 servings


NGREDIENTS
1 lb bulk pork sausage
1 medium onion, chopped (1/2 cup)
1 tablespoon minced garlic
1/3 cup tomato paste (from 6-oz can)
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 cups Progresso® diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 can (2.25 oz) sliced ripe olives, drained
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 1/2 cups shredded Cheddar cheese (6 oz)
DIRECTIONS
1. Heat oven to 350°F. In 12-inch skillet, cook sausage, onion and garlic over medium heat, stirring frequently, until sausage is no longer pink; drain and discard any drippings. Stir in tomato paste, corn, tomatoes and olives.
2. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Spoon sausage mixture into crust-lined pan.
3. Bake 30 to 40 minutes or until crust in golden brown. Sprinkle cheese over top. Bake 10 to 15 minutes longer or until cheese is melted and begins to brown. Let stand 10 minutes before serving. Cut into wedges.


Tip - I left out olives ( he doesn't like them..lol)
also made it once when I was out of tomatoe paste ,dressed it up with a little ketchup and barbecue sauce




Nutritional Information
1 Serving: Calories 350 (Calories from Fat 210); Total Fat 23g (Saturated Fat 11g); Cholesterol 50mg; Sodium 820mg; Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 4g); Protein 13g Percent Daily Value*: Vitamin A 15%; Vitamin C 10%; Calcium 15%; Iron 8% Exchanges: 1 1/2 Starch; 1 High-Fat Meat; 3 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Sausage Fajitas Recipe

Sausage Fajitas Recipe

* 4 Servings
* Prep: 25 min. + marinating Cook: 10 min.

Ingredients

* 1 cup reduced-sodium chicken broth
* 1/4 cup Crisco® Pure Olive Oil
* 1/4 cup red wine vinegar
* 1/4 cup reduced-sodium soy sauce
* 1/4 cup Worcestershire sauce
* 1 tablespoon each dried basil, oregano and thyme
* 1/4 teaspoon pepper
* 3/4 pound smoked turkey kielbasa, sliced
* 3 cups julienned mixed sweet peppers
* 1 medium red onion, thinly sliced
* 1 cup sliced fresh mushrooms
* 4 whole wheat tortillas (8 inches), warmed
* 4 tablespoons fat-free sour cream
* 1 small tomato, chopped

Directions

* In a large resealable plastic bag, combine the broth, oil, vinegar, soy sauce Worcestershire sauce, herbs and pepper; add the sausage, peppers, onion and mushrooms. Seal bag and turn to coat; refrigerate for at least 2 hours.
* Drain marinade, reserving 1/2 cup. In a large nonstick skillet, cook sausage and vegetables in reserved marinade for 9-11 minutes or until sausage is heated through and vegetables are tender. Spoon sausage mixture over half of each tortilla; top with sour cream and tomato. Fold over. Yield: 4 servings.

Nutrition Facts: 1 fajita equals 374 calories, 15 g fat (3 g saturated fat), 56 mg cholesterol, 1,481 mg sodium, 37 g carbohydrate, 5 g fiber, 21 g protein.

Sausage Pie Recipe

Sausage Pie Recipe

* 6-8 Servings
* Prep: 20 min. Bake: 30 min.

Ingredients

* 16 fresh pork sausage links (about 1 pound)
* 1/2 medium green pepper, chopped
* 1/2 medium sweet red pepper, chopped
* 1 tablespoon canola oil
* 3 cups cooked long grain rice
* 4 to 5 medium tomatoes, peeled and chopped
* 1 package (10 ounces) frozen corn, thawed
* 1 cup (4 ounces) shredded cheddar cheese
* 2 tablespoons minced fresh parsley
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1 cup soft bread crumbs
* 2 tablespoons butter, melted

Directions

* Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
* In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 336 calories, 18 g fat (8 g saturated fat), 46 mg cholesterol, 813 mg sodium, 33 g carbohydrate, 2 g fiber, 12 g protein.

Lattice Sausage Pie Recipe

Lattice Sausage Pie Recipe



* 8-10 Servings
* Prep: 20 min. Bake: 55 min. + cooling

Ingredients

* 2 tubes (8 ounces each) refrigerated crescent rolls
* 12 ounces pork sausage links, cooked and cut into 1/2-inch pieces
* 1 medium onion, chopped
* 1 tablespoon butter
* 1 jar (4-1/2 ounces) sliced mushrooms, drained
* 2 packages (3 ounces each) cream cheese, cut into 1/4-inch cubes
* 4 ounces process cheese (Velveeta), cut into 1/4-inch cubes
* 2 tablespoons chopped pimientos
* 6 eggs
* 2/3 cup half-and-half cream
* 1 tablespoon dried parsley flakes
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon garlic powder
* Paprika

Directions

* Unroll one tube of crescent roll dough; press onto the bottom and up the sides of a greased 11-in. x 7-in. baking dish to form a crust. Seal seams and perforations. Sprinkle sausage over crust.
* In a skillet, saute the onion in butter until tender; add the mushrooms. Spoon over sausage. Top with cheeses and pimientos. In a bowl, beat the eggs, cream, parsley, salt, pepper and garlic powder; pour over all.
* Unroll remaining dough; seal seams and perforations. Cut into 1/2-in. lengthwise strips. Use strips to form a lattice crust on top. Sprinkle with paprika.
* Bake at 350° for 50-55 minutes or until knife inserted near the center comes out clean; cover loosely with foil if browning too quickly. Let stand for 10-15 minutes before cutting. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 slice) equals 368 calories, 27 g fat (11 g saturated fat), 183 mg cholesterol, 1,009 mg sodium, 14 g carbohydrate, 1 g fiber, 16 g protein.

Sausage Skillet Supper Recipe

Sausage Skillet Supper Recipe

* 4 Servings
* Prep: 10 min. Cook: 30 min.

Ingredients

* 1 pound smoked sausage links, cut into 1/2-inch slices
* 3/4 cup uncooked instant rice
* 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
* 3/4 cup water
* 1 tablespoon butter
* 1 package (10 ounces) frozen peas
* 1 can (4 ounces) mushroom stems and pieces, drained
* 1 cup (4 ounces) shredded Swiss cheese

Directions

* In a large skillet, combine the sausage, rice, soup, water and butter. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in peas and mushrooms. Cover and simmer for 20 minutes or until rice is tender. Sprinkle with cheese. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 653 calories, 45 g fat (18 g saturated fat), 107 mg cholesterol, 1,978 mg sodium, 35 g carbohydrate, 5 g fiber, 29 g protein.

Macaroni Sausage Supper Recipe

Macaroni Sausage Supper Recipe

* 2 Servings
* Prep: 15 min. Bake: 20 min.

Ingredients

* 3/4 cup uncooked elbow macaroni
* 1/3 pound bulk Italian sausage
* 2 tablespoons chopped onion
* 1 tablespoon chopped green pepper
* 1/4 cup sliced ripe olives, drained
* 2/3 cup condensed cream of mushroom soup, undiluted
* 1/4 cup 2% milk
* 1/8 teaspoon pepper
* 2 ounces process cheese (Velveeta)

Directions

* Cook macaroni according to package directions. Meanwhile, in a small skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain.
* Drain macaroni; stir into sausage mixture. Add olives. Transfer to a 1-qt. baking dish coated with cooking spray.
* In a small saucepan over low heat, combine the soup, milk and pepper. Gradually stir in cheese until melted. Pour over sausage mixture. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 2 servings.

Nutrition Facts: 1-1/2 cups (prepared with reduced-fat turkey sausage, reduced-fat soup, fat-free milk and reduced-fat cheese) equals 410 calories, 16 g fat (6 g saturated fat), 65 mg cholesterol, 1,664 mg sodium, 42 g carbohydrate, 2 g fiber, 24 g protein.


TIP: Add a few fresh mushrooms or substitute cream of celery soup and a stalk of diced celery for extra flavor and nutrition. heat up leftover soup for lunch next day.

Au Gratin Sausage Skillet Recipe

Au Gratin Sausage Skillet Recipe




* 4 Servings
* Prep: 15 min. Cook: 30 min.

Ingredients

* 1 pound smoked kielbasa or Polish sausage, halved and sliced 1/2 inch thick
* 2 tablespoons canola oil
* 1 package (4.9 ounces) au gratin potatoes
* 2-1/2 cups water
* 1 package (8 ounces) frozen California-blend vegetables
* 1 to 2 cups (4 to 8 ounces) shredded cheddar cheese

Directions

* In a large skillet, cook sausage in oil until lightly browned; drain. Add potatoes with contents of sauce mix and water. Cover and cook over medium heat for 18-20 minutes or until the potatoes are almost tender, stirring occasionally.
* Add vegetables; cover and cook for 8-10 minutes or until potatoes and vegetables are tender. Sprinkle with cheese. Remove from the heat; cover and let stand for 2 minutes or until the cheese is melted. Yield: 4 servings.

Editor's Note: The milk and butter listed on the potato package are not used in this recipe.

Nutrition Facts: 1 serving (1 each) equals 660 calories, 47 g fat (18 g saturated fat), 106 mg cholesterol, 2,093 mg sodium, 32 g carbohydrate, 3 g fiber, 25 g protein.

Sausage Pie Recipe

Sausage Pie Recipe

a twist on the cheeseburger pie recipe onthe back of the bisquick box ;)

* 8 Servings
* Prep: 15 min. Bake: 25 min. + standing

Ingredients

* 1 pound bulk pork sausage
* 1 cup chopped onion
* 1 cup chopped sweet red pepper
* 1/2 cup chopped fresh mushrooms
* 3 teaspoons minced garlic
* 2-1/2 cups (10 ounces) shredded Monterey Jack cheese, divided
* 1-1/3 cups milk
* 3 eggs
* 3/4 cup biscuit/baking mix
* 3/4 teaspoon rubbed sage
* 1/4 teaspoon pepper

Directions

* In a large skillet, cook the sausage, onion, red pepper, mushrooms and garlic over medium heat until meat is no longer pink; drain. Stir in 2 cups cheese. Transfer to a greased 9-in. deep-dish pie plate.
* In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture.
* Bake at 400° for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with the remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 361 calories, 26 g fat (12 g saturated fat), 137 mg cholesterol, 609 mg sodium, 14 g carbohydrate, 1 g fiber, 18 g protein.

Sausage Pie Recipe

Sausage Pie Recipe




* 6-8 Servings
* Prep: 20 min. Bake: 30 min.

Ingredients

* 16 fresh pork sausage links (about 1 pound)
* 1/2 medium green pepper, chopped
* 1/2 medium sweet red pepper, chopped
* 1 tablespoon canola oil
* 3 cups cooked long grain rice
* 4 to 5 medium tomatoes, peeled and chopped
* 1 package (10 ounces) frozen corn, thawed
* 1 cup (4 ounces) shredded cheddar cheese
* 2 tablespoons minced fresh parsley
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1 cup soft bread crumbs
* 2 tablespoons butter, melted

Directions

* Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
* In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 336 calories, 18 g fat (8 g saturated fat), 46 mg cholesterol, 813 mg sodium, 33 g carbohydrate, 2 g fiber, 12 g protein.

Sausage Stroganoff Recipe

Sausage Stroganoff Recipe



* 4 Servings
* Prep/Total Time: 25 min.

Ingredients

* 1 pound bulk pork sausage
* 1 medium onion, chopped
* 1/2 pound fresh mushrooms, sliced
* 1-1/4 cups chicken broth, divided
* 1 tablespoon Worcestershire sauce
* 1/4 teaspoon pepper
* 1/4 cup all-purpose flour
* 1 cup (8 ounces) sour cream
* 2 tablespoons minced fresh parsley, optional
* Hot cooked noodles

Directions

* In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms; cook for 1 minute. Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes or until heated through.
* In a small bowl, combine remaining broth and flour; stir until smooth. Gradually stir into skillet. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sour cream. Stir until heated through (do not boil). Add parsley if desired. Serve with noodles. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 415 calories, 31 g fat (15 g saturated fat), 81 mg cholesterol, 832 mg sodium, 16 g carbohydrate, 2 g fiber, 14 g protein.

Potato Sausage Supper Recipe-slow cooker

Potato Sausage Supper Recipe

6-8 Servings Prep: 15 min. Cook: 6 hours

Ingredients

* 4 medium potatoes, peeled and sliced
* 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
* 2 medium onions, sliced and separated into rings
* 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
* 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
* 1 package (10 ounces) frozen peas, thawed

Directions

* In a greased 5-qt. slow cooker; layer a third of each of the potatoes, sausage, onions and cheese soup. Repeat layers twice.
* Pour celery soup over the top. Cover and cook on low for 5-1/2 hours or until the potatoes are tender. Add the peas and cook 30 minutes longer. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1-1/2 cups) equals 357 calories, 20 g fat (7 g saturated fat), 44 mg cholesterol, 1,226 mg sodium, 35 g carbohydrate, 5 g fiber, 14 g protein.

Potato Sausage Casserole Recipe

Potato Sausage Casserole Recipe from tastes of home

* 6 Servings
* Prep: 20 min. Bake: 65 min.
Ingredients

* 1 pound bulk pork sausage
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 3/4 cup milk
* 1/2 cup chopped onion
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3 cups sliced peeled potatoes
* 2 cups (8 ounces) shredded cheddar cheese
* Minced fresh parsley, optional

Directions

* In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. Combine the soup, milk, onion, salt and pepper.
* In a greased 2-qt. baking dish, layer half of the potatoes, soup mixture and sausage. Repeat layers.
* Cover and bake at 350° for 1 hour or until potatoes are tender. Sprinkle with cheese; bake, uncovered, for 2-3 minutes or until the cheese is melted. Garnish with parsley if desired. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 430 calories, 29 g fat (15 g saturated fat), 77 mg cholesterol, 1,130 mg sodium, 25 g carbohydrate, 2 g fiber, 17 g protein.

kraft sausage potatoe casserole

rep Time:
20 min
Total Time:
1 hr 5 min
Makes:
16 servings, 3/4 cup each

What You Need
1 cup MIRACLE WHIP Dressing
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 medium onion, chopped (about 1 cup)
1/2 tsp. seasoned salt
1 bag (1 lb. 14 oz.) frozen shredded hash browns
1 lb. smoked sausage, cut into 1/4-inch-thick slices
Make It

PREHEAT oven to 400°F. Mix dressing, sour cream, onions and salt in large bowl. Add potatoes and sausage; mix lightly.

SPOON into 13x9-inch baking dish sprayed lightly with cooking spray; cover with foil.

BAKE 40 to 45 min. or until heated through.
Kraft Kitchens Tips


Healthy Living note:
Save 80 calories and 10 grams of fat per serving, by preparing as directed using MIRACLE WHIP Light Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and smoked turkey sausage.



Nutritional Information
Calories 210 Total fat 15 g, Saturated fat 5 g
Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 14 g
Dietary fiber 1 g, Sugars 3 g, Protein 5 g
Vitamin A 2 %DV Vitamin C 8 %DV
Calcium 2 %DV Iron 4 %DV

Potato Chip-Pretzel crispy chicken coating

Potato chip/Pretzel baked chicken

start to finish : 30 minutes

Serves 6

2 oz plain potato chips
2 oz thin pretzel sticks
1/2 tsp red pepper flakes
2 eggs
1 tbsp low sodium soy sauce
1-1/4 lb chicken breasts
2 tbsp canola or vegetable oil
1-1/2 cups sweet white wine(such as Riesling)
Pinch saffron threads
1 tsp dry parsley
1/4 tsp salt
2 tbsp butter
1 tbsp cornstarch
2 tbsp cold water

Procedure:
Heat oven to 450 F
In food processor, combined the potato chips, pretzels, and red pepper flakes, then pulse until they are reduced to very fine crumbs. Transfer the mixture to a wide shallow bowl and set aside.
In a second wide , shallow bowl, whisk together the eggs and soy sauce. Set aside.
Carefully slice each chicken breast in half horizontally to create 2 thin fillets. One at a time, place the chicken fillets in the egg mixture , turning to coat both sides. Dredge each fillet through the chip and pretzel mixture, turning to coat both sides.
In a large , oven -safe skillet over medium high, heat the oil until very hot. Add the chicken breasts and cook until browned on the bottom, about 4 minutes. Turn the breasts, then place the skillet in the oven, bake for 10 minutes.
Remove chicken from the oven and transfer to a serving plate. Cove with foil to keep warm. Return skillet to the stove top over medium high heat. Add the wine, saffron, parsley and salt. Bring to a simmer, stirring and scrapping the bottom of the pan with a spoon to release any browned bits.
Simmer until the liquid is reduced by half, then add the butter and swirl it in until melted.
In a small glass, mix the cornstarch and water, then add to the skillet. Return to a simmer, stirring constantly , and cook until thickened , about 1 to 2 minutes. Serve the chicken with the pan sauce.

Source : https://morganton.com/crushed-potato-chips-pretzels-give-chicken-just-the-right-crunchiness/article_2cf63433-8d52-5f1b-b656-361f056ab8cf.html

nutrition info per serving(rounded to the nearest whole number)
352 calories, 114 calories from fat; 13g fat (4g saturated;0 g trans fats) 118 mg cholesterol; 24g carbohydrate: 25 g protein ; 0 g fiber; 354 mg sodium

Speedy Creamy Spinach

Speedy Creamy Spinach
Ingredients

Makes 6 (1/2-cup) servings
Prep Time: 5 minutes
Cook Time: 7 minutes

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
4 ounces regular or reduced fat cream cheese, cut into small pieces
1/2 teaspoon Garlic Salt
1/4 teaspoon Onion Powder
1/8 - 1/4 teaspoon Ground Nutmeg
recommend: McCormick® seasonings!
2 tablespoons butter

Procedure
1. Thaw the spinach and squeeze dry, reserving the liquid. Add enough water to the liquid to equal 3/4 cup liquid total. 2. Place a 12-inch skillet over medium heat until hot, add cream cheese, spinach liquid, garlic salt, onion powder, and nutmeg. Whisk until melted and completely smooth, about 2 minutes. Add spinach and stir until well-blended. Cook 3 minutes or until thoroughly heated, stirring occasionally.
3. Add butter and cook 1 minute longer or until butter is completely melted.

A Taste for Health Tip: Use reduced fat cream cheese for a reduction of 18 calories and 2 grams fat per serving.

Calories: 118 Sodium: 383 mg Fat: 10 g Carbohydrates: 3 g Cholesterol: 30 mg Fiber: 2 g Protein: 4 g

Carrot zucchini muffins

Muffins/Carrot Zucchini Muffins
Ingredients
Carrot Zucchini Muffin Recipe
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup applesauce
1 teaspoon vanilla extract
3/4 cup lowfat butter milk
1/2 cup carrot, shredded
1/2 cup zucchini, shredded

Procedure

Heat oven to 400 degrees. Spray muffin pan with nonstick cooking spray.In a small bowl, mix 2 tablespoons brown sugar, pecans and cinnamon and set aside. In a medium bowl combine both flours, baking soda and salt and whisk together.
In a large bowl, combine remaining 3/4 cup sugar and oil whisk until combined. Add the eggs and whisk well. Add the applesauce and vanilla and whisk together.
Add 1/2 of the flour mixture and mix. Add 1/2 of the buttermilk and whisk until just combined. Repeat with remaining flour and buttermilk. Gently fold in carrot and zucchini just until mixed. Pour batter into prepared muffin pan and top with the pecan mixture. Bake for 20 minutes or until an inserted toothpick comes out clean.

Makes 12 servingsServing Size: 1 muffinNutrients per serving:Calories: 219 Total fat: 8 gramsSaturated fat: 1 gramCholesterol: 45 mg Sodium: 125 mgCarbohydrate: 35 gramsProtein: 4 gramsDietary fiber: 2 gram
Serving Information
Serves: 12
Fat: 8.0 g
Calories: 219

Easy Blueberry Parfait

Ingredients

2 cups fresh or frozen blueberries
2~8 oz cartons non fat lemon yogurt
10 gingersnaps, crumbled

Procedure

In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt, then crumbled gingersnaps. Serves 4

Per serving: 147 calories, 3.7g. protien, 15g carbohydrates, 2g fiber, 2.9g fat, (0g saturated) 160 mg sodium