Chicken Pot Pie Soup

 1 family size pack of chicken thighs, skinless and boneless (about 10)

2 1/2  boxes of lower sodium chicken broth 

1 heaping tablespoon of " better than bouillon chicken flavoring"

2 cans of carrots

1 can of diced potatoes

1 cup chopped celery

1/2 bag of frozen peas

1 cup chopped onion

1 family size can of Campbells cream of mushroom

1 family size can of Campbells cream of chicken

1/2 teaspoon pepper

1/2 teaspoon poultry seasoning

1 Bag of pot-pie noodles ( usually flat large square noodles)

In a large stock pot, place onions and celery chicken broth, Better than Bouillon, and chicken thighs ( trimmed of any fat). Cook until thighs are done.

Remove chicken to a plate and cut into bite size pieces.

Return to the  pot.

Next add carrots, potatoes, peas, both cans of soup and seasoning. 

Simmer for about 30 minutes . Add noodles and allow to simmer for 30 to 40 minutes on low. This will allow the noodles to cook, and the soup will thicken a bit. 

This recipe makes a very large pot, perfect for a family dinner, or extra for freezing. 

NOTE: Chicken thighs work best with this. I find chicken breast meat tends to be dry. 

WELCOME FALL! IT'S OFFICIALLY SOUP SEASON!

  

Bacon Wrapped Chicken Tenders and Warm Spicy Cheese Dip

 Perfect finger food, super easy, and really yummy!

8 slices of bacon

8 chicken tenders, thawed

1 can of Campbells cheddar cheese soup

1/3 cup of milk

1/2 teaspoon Worcestershire sauce

1 rounded teaspoon of Crunchy Chili sauce, or Thai Chili Sauce

Wrap each chicken tender in a slice of bacon. In an oven pre-heated to 400 place the tenders on a cookie sheet lined with foil ( non-stick is best)

Bake 20 minutes or until cooked through.

While that is cooking, in a saucepan place soup, milk Worcestershire, and Chili, mix well, simmer over over medium then turn off heat.

For your table, place tenders neatly on a platter, and in a bowl put the sauce for dipping, or drizzling if you'd rather. Either way this is such a great appetizer, or addition to your buffet party table.

    

Triple Fudge Cake

A bit of nostalgia here. While we no longer have access to this canned pudding, for this recipe we will use Jell-O instant pudding prepared. This is super easy.   

 

1 box of Devils food cake mix

2 Cups of prepared pudding

1 egg

1/2 cup semisweet chocolate pieces

1/2 cup coarsely chopped nuts

Heat your oven to 350 degrees. Grease and flour a 13x9 baking pan. Blend the cake mix (dry), pudding, egg beating by hand or with a mixer for 1-2 minutes. Pour batter into the pan and sprinkle with the chocolate pieces and nuts. Bake 35-45 minutes or until a wooden tooth pic inserted in center comes out clean.

Enjoy!

Watergate Salad

Perfect for this moment in time, elections just around the bend, and it just goes to show not much has changed in the political world. There will always be some sort of scandal. 

 The origins of Watergate salad are unclear, and the dish's history is shrouded in mystery.

Watergate Hotel

• Some say the salad was invented by a sous chef at the Watergate Hotel in Washington, D.C. and served at weekend brunches. The story goes that the salad became popular during and after the Watergate scandal in the early 1970s, but the Denver Post article from 1976 that published a recipe for the salad doesn't verify this.
• 1 Box of instant Pistachio Pudding mix
• 1/2 cup chopped pecans
• 1/2 cup mini marshmallows
• 1 9 oz bowl of Cool Whip topping
• 1can crushed pineapple, do not drain ( 14 oz)
• Mix all, pour into a nice serving vessel and chill  for at least 2 hours.
• This salad was on everyone's buffet table in the 70"s for sure. It's actually quite yummy!  
• You can always use sugar free pudding mix and sugar free cool whip as well if you want to cut the calories back a bit.  
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Perfect Corned Beef Brisket

Everyone has their own way of making corn beef. there are so many different opinions whether you should boil them bake them and none of them are wrong if they work. I personally have not had great luck getting a nice tender, moist, corned beef as a result but today things turned around and I made probably one of the best homemade corn beef briskets I've ever had.

1 large corned beef brisket. We get ours from Costco. 

Set oven at 275 degrees

You will need a good size roasting pan with some depth to it.

Place your brisket in the roaster fat side down, cover with water and sprinkle the contents of the seasoning packet over top.

Cover tightly, and put the lid on. Place in pre-heated oven for 4 hours. Do not touch it, or peek at it.

After the 4 hour mark, leave it in the oven and set it to 350 to cook 2 more hours.

Remove and place it on a platter, cover well with foil. Then place several dish towels over to keep warm. It will stay warm for a couple of hours. 

Slice against the grain with a very sharp knife when ready to serve. ( it will slice better cold for sandwiches) Result should be moist, and tender. 

NOTE: I cut up a small cabbage, and used canned whole potatoes placed in a pot with half water, and half juices/ broth from the roasting pan, simmered until cabbage was tender. 

This brisket was so big I used our turkey platter. 

Overnight Oats

 In my quest to try to eat more healthy, I have started breaking my fast with a high protein meal that satisfies and keeps me feeling full all day.

It holds me over until dinner time.

In your container goes the following:

1/2 cup rolled oats

1/2 serving of a protein powder of your choosing, I use Devotion Nutrition.

1 level tablespoon of chia seeds

Honey, or sweetener of choice. ( just a squirt of honey)

1 cup of milk of choice, I use fairlife fat free.

4 Walnut halves chopped 1/8 cup

fresh fruit of choice , about 1/4 to 1/2 cup depending on fruit.

( blueberries, strawberries, chopped apple, black berries)

Mix well, stirring, then place leakproof lid and shake well. Place in fridge over night. 

NOTE: You can change it up with different flavored protein powder, like one I made was with sinful cinnamon protein and chopped apples. There are lots of variations, just use your imagination. You can also warm it up if you do not like cold oats.

33 g protein

18 g fat

9 g fiber

458 calories

Italian Cold Cut Tortelloni Salad

I created this today because I just thought something cold would be best tonight to have with dinner, as it is almost 100 degrees here in Parkville Maryland today. This will be best prepared the night before, or early in the morning so everything can marinate.

 1 package of three cheese tortelloni from Costco cooked and drained, or any large bag any brand, but this is what I used.

2 large tomatoes chopped

17 slices of mini pepperoni cut in quarters ( we use turkey pepperoni)

17 slices of mini salami cut in quarters

1/2 chopped red onion

1/2 cup frozen peas

1/2 cup chopped, or sliced pepperoncini 

1 heaping tablespoon of hots

1 heaping tablespoon of pesto 

1 cup of marinated mushrooms, cut in quarters 

3 marinated artichoke hearts cut up

1 cup of mozzarella cheese shredded ( or provolone if you can find it or shred it yourself)

1/2 cup of Olive Garden lite Italian dressing

Mix all in a big bowl gently mix all ingredients, pepper to taste.

Place in a container and place in the fridge for at least 2 hours, then gently stir, you may want to add more Olive Garden dressing if you feel it needs it. Place back in the Fridge.

Garnish with chopped Basil leaves if you have any.

NOTE:  You can add what ever you normally put on your cold cuts. 

What a yummy dish, and this is perfect to take to a cook-out or a party. It's very flavorful, and the Tortelloni only takes 2 minutes to cook, so be sure not to over cook or they will fall apart.

 

Seafood Sauce

 This is truly the most simple, and easy of sauces to make. There are only a few ingredients, and it is so versatile as you can switch it up using what ever combination of seafood, and or pasta you like. Last night I made this with some lovely shrimp and Lobster ravioli. My husband could not stop raving about how good it was.

1 Jar of  Classico Alfredo Sauce

1 can of Campbells Cream of Shrimp Soup

Old Bay, 1 teaspoon

2 lbs of which ever seafood you choose, ( tonight I used 18  large shrimp)

Place shelled, and cleaned shrimp in a deep frying pan with a little oil, sauté just until pink on both sides.

Next, into same pan add the Alfredo Sauce and the can of Cream of shrimp soup and the Old Bay.

Stir to mix well and allow to simmer very gently so the shrimp continue to cook through. They will put out liquid as they cook and this will thin out the sauce just right.

Make which ever pasta you would like. Ravioli, Rigatoni, Bow ties, what ever they all go well with this dish.

To serve you can make individual bowl, or mix all together and place in a serving vessel so everyone can help them selves. 

*NOTE  I use Classico Brand because it is only 50 calories a serving and works well in making this sauce.

I found the Cream of Shrimp soup at Weis Market, and I always purchase 4 cans so I always have it on hand. 

Various kinds of seafood will work, scallops, Calamari, chunks of Halibut, or any firm white fish. And feel free to add crab meat if desired. 

Black-Eyed Peas & Rice

 2 cups cooked black-eyed peas ( cheat and use canned)

1 cup cooked long grained rice

1/4 cup butter or margarine

4 cups fresh spinach, torn into pieces

4 slices of bacon cut into 1 inch pieces

1 cup of cubed ham 

2 T grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon hot sauce

1 Cup shredded cheddar cheese

Have peas and rice ready. Set aside. In a 2 qt sauce pan, melt the butter or margarine. Stir in spinach and bacon. Cook over medium heat stirring occasionally, until spinach is tender( 4-6 min)

Stir in black-eyed peas, rice, ham and remaining ingredients except Cheddar cheese. Continue cooking , stirring occasionally until heated through ( 7-10 min ). Just before serving stir in the Cheddar Cheese.

COOKS NOTES:  I rinse and drain the ham because it can tend to be a bit salty.  

10 ounce frozen chopped spinach, thawed and well drained can be used in place of fresh spinach.  

I love Black-eyed peas, and I love rice! This dish is so satisfying. I hope you give it a try. 

Biscuit- Topped Spinach & Chicken Pie

Pie Filling:

 2 C. cooked, shredded chicken ( I use Costco Rotisserie Chicken)

1/2 C chipped onion

10 oz package of frozen chipped spinach, thawed and drained.

2 oz jar chopped pimento, drained

1 C sour cream

1 egg, beaten

1/2 t salt

1/4 t pepper

Pinch of nutmeg

1 t minced fresh garlic ( I use jarred)

Biscuits:

1 and 2/3 C all-purpose flour

1/4 C butter, melted

3/4 cup buttermilk*

2 t baking powder

1/2 salt

Heat oven to 375 degrees. 

In a large bowl stir together all filling ingredients. Spread into a well greased 9 in pie pan, set aside.

In a medium bowl stir together all biscuit ingredients. Drop by tablespoons onto filling mixture. Bake for 30-40 minutes or until biscuits are golden brown and pie is heated through. 

Enjoy! 

* 1 T vinegar plus enough milk to equal 1 cup can be substituted for buttermilk. 

Breakfast Pizza

 1 8 ounce pkg. refrigerated crescent rolls

3 eggs

1 Cup of Cheddar Cheese

12 breakfast sausage links, cooked drain fat, cut in slices.

1/4 cup milk

1 Cup frozen Southern-style hash browns,  thawed

Preheat oven to 375 degrees. Press dough against bottom and sides of a well greased 12 inch Pizza pan. Pinch seams together to form crust. top with sausage and hash browns. In a small bowl, beat eggs and milk. Pour over pizza. Sprinkle the top with the cheese. Bake for 20-30 minutes.

Slice and serve, enjoy!

COOKS NOTE:

Feel free to add cooked crumbled bacon, or anything else you may enjoy on a breakfast Pizza.   

Korean Carrot Salad

 This recipe is going viral so I thought I would give it a try. I researched several different recipes.

Here is what I did.

2 lbs carrots shredded

4 cloves of garlic, minced

2/3 teaspoon salt

2/3 teaspoon black pepper 

2/3 teaspoon cayenne pepper  

2/3 teaspoon corriander " maybe 1/2 next time"

4 Tablespoons oil of choice I used avocado oil

4 Tablespoon white vinegar 

I added a heaping tablespoon of Sambal Oelek  ground fresh chili paste. I like the heat, and it was just right.

Mix well, put in the fridge over night.

Im shocked at how good this is, it's addictive.

3 Ingredient Bagel Buns.

Two cups of self rising flour ( King Arthur is my choice)

plus more for kneading

Two cups of plain non fat Greek Yogurt 

1 whole egg

In a mixing bowl, place all ingredients and mix well until a sticky ball of dough forms. You will need to flour your hands a lot. Put dough on a floured board or counter.

Using a floured board and floured hands kneading the dough to be sure it is mixed well. It is ok to add more flour as you knead.  Flatten just a bit into a circle and cut into 8 portions. I like to let the dough rest for about 10 minutes.

Take each slice of dough and roll in your hands adding flour to hands as needed. Roll into a ball, poke a hole in the middle and place on a cutting board until you have made all six. My air fryer will only holds 4 at a time so it's 2 batches. Put egg wash on each and sprinkle with topping of choice. I used Everything Bagel seasoning from Trader Joes. Spray air fryer with non stick spray. Bake in pre-heated Air fryer at 360 degrees for 8 to 10 minutes depending, on power the of the air fryer. NOTE: I flip them over half way so the bottom is golden brown like the tops.

Personally, I think they are better after they have cooled to room temp. We tried them hot as well. They are very hot to handle if slicing hot. 

My husband's reaction was....

" these are really really yummy"!   

Get creative with toppings! Cinnamon and sugar, or a mix of shredded cheeses, poppy seed too!  

NOTE: If using all purpose flour you will need to add baking powder. A  heaping teaspoon should work.

Caramel Apple Mini Loaf Devotion Nutrition

 2 scoops Devotion Nutrition Sinful Cinnamon

2 scoops Devotion Protein Salted Caramel Cone

1/2 cup pumpkin puree

1/2 cup unsweetened apple sauce

1 cup egg beaters

1 cup old fashioned rolled oats

4  teaspoons baking powder

1 apple ( divided) chopped

1 teaspoon cinnamon 

Mix all ingredients and half the apple , mix well.

Pour into 4 mini loaf pans treated with cooking spray, evenly. Place remaining apple on top of each loaf.

Bake at 350 for 12 to 15 minutes, please keep checking after 12 minutes, as ovens vary. I added time. 

Remove from oven, turn over on platter and drizzle with sugar free caramel syrup.

4 Weight Watchers Points each loaf.

#DanaKaye

#Devotionnutrition 

Turkey Taco Bowl

 2 16 oz packs of 99% fat free ground turkey breast 

1 packet of taco seasoning McCormack 30% less sodium

3/4 cup water

1 15 oz can corn

1 15 oz can black beans rinsed

1 15 oz can diced tomatoes

1/2 green bell pepper

1/2 red bell pepper

Cook turkey until done. Add taco mix and water, mix well. Simmer.

Then add bell peppers, simmer on low for 5 minutes.

Add remaining ingredients, simmer until hot and all mixed well.

I divided this into 7 portions. It was 1 1/3 cup each serving. This is the coming week's meal prep lunch.

This is 1 WW point as it is. You can add either fat free cottage cheese, one 2 tablespoons of lite sour cream if you like which will add more points. Enjoy warmed and placed over chopped lettuce.

All ingredients were 0 points but the black beans. They were 2 points a serving and there were 3.5 servings a can, so I rounded it off to 1 point a serving since there were 7 portions.

** crush 1/2 a bag of quest taco chips on top, it will add 1 point***

Welsh Rarebit

 I am really dating myself here. When we were in Highschool we had a class called Home Economics. This picture looks just like our classroom .This is where we were taught to cook, set a table, sew, and manage a home. I remember Mrs. Karpook as my teacher. I learned so much from her class. Here is one of the recipes she demonstrated and then we had to make it ourselves. I remember thinking it was such a yummy dish as I had never had this at home.

2 Cups of shredded sharp process American cheese

3/4 cup of milk

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

Dash cayenne pepper

1 well-beaten egg

In a heavy saucepan, heat cheese and milk over a very low heat, stirring constantly until the cheese melts and sauce is smooth. Add next 3 ingredients. Stir in small amount of hot mixture into egg; ( tempering the egg) return to hot mixture. Cook and stir over low heat until mixture has thickened and is creamy.

Serve at once over hot toast points with broiled tomato slices.    

Waffles

 2 Cups of Bisquick Baking mix ( or Carbquick if on low carb diet)

2 tablespoons cooking oil of choice

1 egg

1 1/2 cups of milk

Beat ingredients with whisk or hand beater until smooth.

Pour into center of hot waffle iron sprayed with non stick spray. Bake until steaming stops, remove carefully. This makes three 9inch waffles.

I have always used Bisquick for waffles and pancakes and they are the best! When my son had sleepovers I always made them a big breakfast and these were always a big hit! 

 

Oven - Fried Chicken

 Heat your oven to 425 degrees

1 Tablespoon butter or margarine

2/3 cups Bisquick baking mix

1 1/2 teaspoon of paprika

1 1/4 teaspoon of salt

1/4 teaspoon of pepper

2 1/2 to 3 1/2 pound fryer chicken cut up ( you can buy it already cut up )

Melt margarine in a rectangular 13 x 9 x 2 inch pan in the oven.

Mix baking mix paprika, salt and pepper. Coat each piece of chicken with the mix and place skin side down in the pan.

Bake 35 minutes, turn each piece over and bake another 15 minutes or until done. 

This is always a great easy dish to make on Sunday. It gives me time to get some other things done while it baked. Serve with a baked sweet or white potato, and a vegetable of choice and you have a perfect dinner.   

Rum Balls

 1 1/2 cups vanilla wafer crumbs ( about 50 cookies)

1/4 cup Bacardi dark rum ( 80 proof )

1/4 cup honey

2 cups ground ( finely chopped) walnuts

Confectioner's sugar

Combine all ingredients, except sugar. Blend thoroughly. Shape into small balls, about 1 inch in diameter. Roll in sugar. Store in a tightly covered container or tin. Makes about 2 1/2 dozen.

I make these at Christmas and they are such a big hit.  

Clam Dip

 1 8 ounce can minced clams

1/2 teaspoon garlic powder

1 8 ounce package of softened cream cheese

1 teaspoon lemon juice

1 1/2 teaspoons of Worcestershire sauce

1/2 teaspoon of salt

1/2 teaspoon horseradish

Drain clams reserving 1/4 cup of the liquid. Combine clams, liquid cream cheese and remaining ingredients mixing well. Chill for 3 hours.

Enjoy with chips or crackers!

Mom's Shrimp Dip

1 can of tiny or medium shrimp drained

1 8 ounce pack of cream cheese ( softened)

2 T of finely diced onion

1/2 teaspoon of barbeque spice or old bay

1/2 teaspoon Worcestershire sauce 

1/4 cup of mayonnaise

Mix all ingredients well and put in fridge for at least 3 hours before serving.

Enjoy these with chips! 

 

Dee's New York Cheesecake

 This Cheesecake is delightful! Very versatile as you can add any topping you choose. 

2 cups Graham Cracker Crumbs

1 stick of butter

1 cup sugar, divided

2 pounds of cream cheese ( softened)

2 large eggs, slightly beaten

1 teaspoon of good vanilla extract

2 tablespoons cornstarch

1 cup sour cream

Pre-heat your oven to 450 degrees.

In a bowl place graham cracker crumbs, butter and 2 tablespoons of sugar; blend well. Reserve 2 tablespoons for garnish. Press remaining mixture onto bottom and sides of a greased 9-inch springform pan. Chill in freezer while preparing filling.

In a mixer bowl, beat cream cheese and remaining sugar until sooth and light. Beat in eggs, vanilla and cornstarch just until blended. Stir in sour cream. Pour mixture into prepared crust and bake for 10 minutes. Reduce temperature to 200 degrees and bake 45 minutes. Turn oven off, allow to cool with the door open slightly for 3 hours. Remove sides from pan, sprinkle with reserved crumb mixture and chill. Makes 12 servings.

Cook's note:

Try topping with cherry pie filling, or apple pie filling, or a sweetened pineapple topping. Some people like sour cream mixed with sugar as a topping too. I personally love it plain. It's one of the best cheesecakes I've had. 

Enjoy!

Mom Mom Puff's Carrot Cake

This is an amazing Carrot Cake that my Mother-in-law makes. And I will tell tell you I love this Woman with all my heart! How lucky am I to have just the best Mother in Law!  I made the one in the picture, but hers was a lot more fancy. She told me she used to make this back in the day and sell it for $50.00. It was my first time making it and normally the tops and sides are covered with the frosting. I had left over pecan filling and that is why you see it on the top. Now I just cover the entire cake with the frosting. I was never a carrot cake fan until I tasted hers. It is a labor of love for sure as there are so many steps, but well worth it. 

The cake:

1 1/4 Cups of corn oil

2 Cups Sugar

2 Cups sifted flour

2 teaspoons of baking powder

2 teaspoons of cinnamon

1 teaspoon baking soda

1 teaspoon salt

4 eggs

1 pound of grated carrots, she leaves skin on after washing the carrots.

1 Cup chopped pecans

1 Cup raisins

The filling:

1 Cup sugar

1/4 Cup flour

1 Cup heavy whipping cream

1/4 Cup butter

1/4 teaspoon salt

1 Cup chopped pecans

2 teaspoons of vanilla

Cream Cheese Frosting:

8 ounce packaged of cream cheese

8 ounces of butter

1/2 pound of 10x sugar, use the whole box

1 teaspoon of vanilla

4 ounces of shredded coconut ( toasted for 10 minutes)

This cake will weigh almost 10 pounds when completed.

Be sure to use a deep 10 inch tube pan

NOW LETS MAKE THE CAKE!

The Cake:

In a mixing bowl, blend oil and sugar. In another bowl Combine flour, baking powder, cinnamon, baking soda and salt. Sift half of the dry ingredients into the oil/sugar mixture. Blend. Sift the remaining dry ingredients into the oil/sugar mixture alternating with the eggs. Mix well. Stir in grated carrots, pecans and raisins. By this point you may want to use the dough hook of your mixer as this is so heavy.

In your prepared tube pan (greased and floured) put the cake batter. Bake at 325 for 1 hour and 10 minutes.

Cool upright. Separate cake from pan. Lengthwise cut the cake into 3 layers. ( cutting across the cake) Starting with the bottom layer, spread the pecan filling , in-between each layer. Now that the cake is assembled, spread the top and sides with the cream cheese frosting. Pat the sides with the coconut. 

Pecan filling:

Combine sugar and flour, gradually stir in the heavy whipping cream. Add butter and salt. Bring to a simmer. Then add pecans and vanilla. Allow to cool just a bit. This is what you will spread in-between layers of cake. 

Cream Cheese Frosting :

Soften cream cheese and add butter, then add vanilla and the 10x sugar. Beat until creamy. Spread over top and sides of cooled cake.

Oh my! I really need to make this soon! 

Butter Pecan Ice Creami

 12 oz unsweetened vanilla almond milk

1 T skinny syrup sugar free butter pecan

1-2 T instant vanilla sugar free pudding mix

1 scoop Devotion Nutrition Angelfood cake  protein powder

1-2 T chopped pecans

1 T half and half

Place all ingredients but the pecans and half and half in a blender and blend well

Freeze in creami cup 24 hours

After 24 hours

First spin on lite ice cream setting

Next make a hole in center with a spoon and add half and half and pecans

Re-spin

Now you are ready to enjoy! Top with a few more chopped pecans and caramel sauce ( sugar free)

*** You can use any vanilla protein powder you have, I just love Devotion Nutrition best. ***

This doesn't fill to the fill line in the cup because this makes 1 serving, and once processed it fluffs up.

Chrissy's Gumbo

 

A few days ago I was at my friends house for a Birthday celebration and this is one of the dishes Chris prepared for the crowd. It was a huge hit! Oh my gosh, it was soooo delish! Everyone had seconds, and some of the guys had third helpings. I have to make it, but none of the stores near me had the Gumbo Mix, so it was off to Amazon. 

For a crowd use 2 boxes and double the recipe below.

1 Box of Zatarain's Gumbo mix ( not the base, but the mix)

1/2 red bell pepper, very finely chopped 

1/2 large onion, very finely chopped

1 lb of large steamed, cleaned, peeled and cut in half shrimp

1 8 oz container of crab meat ( Chris picks her own crabs for this)

If you dont want to use crab meat you can use smoked sausage.💖 We actually like is better this way. 

Prepare the mix according to the box directions. To it add the raw chopped peppers and onions, allow to simmer, then add the shrimp, and add the crab meat. Allow simmer for a few minutes. 

Chris said that this freezes well. 

 

Upside Down Bundt Pan Taco Ring

 They say what's old is new again. That also goes for trends in cooking.

In the 1980's the crescent roll ring was the big rage, especially for those Pampered Chef parties. Now the trend is to use a Bundt pan to make a ring using Tortilla Shells. It's fun to make, and I have switched out some of the traditional ingredients for more healthy ones. But you do not have to. And feel free to add your own personal touches as you like. This recipe has basically all the things people like in or on their Tacos or Nachos . This is my version. 

2 packages of Tortilla Shells plus 2 more. I used Mission low carb tortillas. ( you wont used them all, but have the 2nd pack on hand because you will need to use a few more than what is in one package.

1  2 cup bag of shredded cheddar cheese. I used low fat

1 lb ground beef , You could use Turkey as well. I used 90% ground beef

1 good size onion chopped and sautéed in oil. I use Avocado oil.

1 can Rotel diced tomatoes

1/2 cup each, black and green olives

1 red bell pepper chopped

1 chopped jalapeno pepper chopped

1 2 cup bag colby jack cheese ( low fat if you can find it)

*This time I used laughing cow light cheese because it's what I had on hand. It melts really nice too.  

1 lunch box size tortilla chips.( I used a bag of quest low carb chips)

1 packet of taco seasoning. I use lower sodium

Cooking spray for pan

* Cut up the Tortilla Shells into strips. You will use the long strips to make the circle of strips in the pan and the rounded corners for layering as you build your ring. Be sure to spray the pan well before starting to build.

Sautee your onions, and make your taco meat. Add the drained can of Rotel tomatoes with the taco seasoning pack.

 

 Start building in this order:

Cheddar cheese, about a cup

Taco meat ( 1/2 of recipe)

Half of each, olives, onions, red bell pepper, jalapeno pepper

Now place the round corners over this layer making sure it is covered.

Colby Jack cheese, about 1/2 cup

Now place your chips in a layer

Again use the round corners to cover this layer

There remaining cheddar cheese next

The rest of your taco meat

 Remaining Olives, onions , & both peppers  

The remaining Colby Jack Cheese

Now it is time to fold over the edges as pictured. Using round corners to cover center.

This is what it should look like when you are finished.

Now bake for 45 minutes in a 350 degree oven

When cooking is complete flip it over on a large patter or cutting board. Use a serrated knife to cut.

I placed each serving over some shredded lettuce and had sour cream and some salsa on the table for dipping or adding. It was really delish!

NOTE: Here are some ideas you could add if you want to make it your own.

Black beans

Re-fried beans

Pepper Jack Cheese

Or anything you would like to , it's up to you.    

   

Taco Salad

 Super simple, but very satisfying and filling. Low carb, low fat.

Iceberg lettuce, chopped 2-3 cups pet serving

Chopped tomato 1/2 cup per serving

Chopped red onion 2 Tablespoons

Lean ground turkey, 93% 6-8 oz each serving

Pecante sauce, 2 Tablespoons

Queso Fresco cheese, 1 ounce crumbled per serving

Low fat, low carb ranch dressing 2 T ( I used Bolthouse southwest ranch)

1 small zero carb tortilla , cut in strips. Place in microwave 1.5 minutes ,they will crisp up so you can use them in your salad for some crunch ( optional)

Taco seasoning packet( low sodium)

Brown turkey and add taco seasoning and 2/3 cup water. Simmer until liquid is absorbed.

Build your salad in a bowl or plate with all of the veggies, cheese, and dressing. Add 6-8 oz of the turkey mixture on top.

Enjoy! 

Shelley's Cinnamon Cake

This Cake.........this cake........Oh my goodness it is just the best! It really is amazing!  Shelley Palmere made this often for work events and celebrations. It was sooooo good! 

Love you Shell, miss you!

4 eggs

2 cups sugar

2 cups flour

2 teaspoons baking powder

pinch of salt

1 cup of milk

1/4 lb. of Butter

2 teaspoons of good vanilla

3/4 cup of Ground cinnamon

1/4lb. of butter

Cream together in a bowl, 4 eggs with 2 cups of sugar then add 2 cups flour, 2 tsp of baking powder and pinch of salt. In a pot add milk, butter and vanilla and bring to a slow boil until butter is melted, then add this to the mixture.  Grease and flour a 13x9 inch pan and add mixture. Bake at 350 for for approximately 25 minutes or until toothpick comes out clean. While cake si still very hot, cut up 1/4 lb butter into slabs and place all over cake and let melt. Once al butter is melted, sprinkle 1/4 cup of cinnamon and 3/4 cup sugar on top. 

 

Shrimp Scampi

 4 Tablespoons oil

3 Tablespoons butter

2 teaspoons crushed fresh garlic

20 jumbo shrimp ( I use extra jumbo from Giant)

1/2 teaspoon crushed red pepper

1 teaspoon oregano

1/2 teaspoon salt

2 Tablespoons flour

1/2 cup sherry or dry white wine

juice of 1/4th lemon

3/4 cup chicken broth

In a heavy skillet, heat oil and butter; add garlic and saut''e until slightly brown. Add shrimp and cook until firm. Add spices , flour, stirring well. Add sherry and lemon juice then chicken broth. Simmer over low heat for about 10 minutes. Place 5 shrimp on each plate and

cover with sauce. Makes 4 servings.  

Marinara Sauce

 While I know how easy it is to just open a jar of sauce, some how it is so much better fresh, home made....you can use canned tomatoes, or process your garden tomatoes for this. Oh how I love sauce and pasta!

2 teaspoons of crushed fresh garlic

4 Tablespoons of olive oil

4 cups of whole peeled tomatoes

2 teaspoons oregano

1 teaspoon basil

1 teaspoon crushed red pepper flakes

2 teaspoons chopped fresh parsley

1/2 teaspoon salt

8 oz of Spaghetti, or pasta of choice

In a large pot, or heavy skillet, fry garlic in oil until golden brown. Add tomatoes and spices and simmer over low heat for about 30 minutes.

Serve over pasta of choice, zoodles, low carb pasta, what ever you like. Enjoy! This serves 4.

   

Jack Schneider's Mother's " Poor Man's Fruit Cake"

 1 lb Raisins

4 cups of water

1/2 lb butter

3 1/2 cups flour

2 cups sugar

1/2 t salt

2 t Cinnamon

2t ground nutmeg

1 t allspice

1t ground cloves

2t baking soda

2 eggs

1 t vanilla

1 Cup walnut pieces finely chopped

Pre-heat oven to 350 degres

Grease and flour a tube pan

Boil raisins in water for 30 minutes. Set aside and add butter, allowing butter to melt. Mix dry ingredients until evenly mixed together. add the raisin mixture and blend together. Add eggs, vanilla and nuts and mix until thoroughly blended. 

Add batter to the greased and floured pan. Bake at 350 for approximately 1 hour.

This is a gently spiced, very moist cake that was enjoyed every Christmas. Dorothy thinks it is from the Depression days.

  

Pecan Pie

 Non-stick vegetable oil spray

No-Roll pie crust ( recipe in blog)

10 Tablespoons of un-salted butter ( 1 1/4 sticks)

1 cup light corn syrup

3/4 cup firmly packed light brown sugar

3 large eggs, room temperature

1/2 teaspoon vanilla extract

1 1/2 cups pecan pieces

2 cups pecan halves

Spray 10-inch diameter fluted ceramic tart dish with 1-inch sides, or glass pie dish with nonstick vegetable oil spray.

Press dough to thickness of 1/4 inch into bottom and up the sides of prepared dish. Trim and crimp edges. Cover and refrigerate at least 30 minutes ahead.

Melt butter with corn syrup and sugar in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Remove from heat and let stand at room temp. for 15 minutes.

Position rack in center of oven and preheat to 350 degrees.

Using and electric mixer beat eggs in large bowl until pale yellow and fluffy, about 5 minutes. Add corn syrup mixture and beat 1 minute. Add vanilla and beat 2 minutes. Stir in 1 1/2 cups of pecan pieces. Pour mixture into the shell. arrange Pecan halves on top of filling in concentric circles, covering filling.( nuts will not sink)

Bake until filling is just set, covering nuts if browning too quickly, about 50 minutes. 

Transfer pie to rack and cool. Cover tightly and refrigerate. Let stand 2 hours at room temp before serving. 

Pecan pie is Harry's most favorite!