Alyssa's Rolls

Ingredients:
1 package yeast
1 1/2 cup warm water
3/4 cup sugar

Combine the yeast, water, and sugar. Let the yeast dissolve (bubbling).

Add:
2 eggs
3/4 cup dry potatoes
2 1/4 cup milk
1 Tbsp salt
7 cups flour (Add flour until it pulls away from the bowl)

Let it rise in the bowl for and hour to 1 1/2 hours
Then flatten and divide into 4 equal parts
With each part make it into a ball and roll it out- cut like a pizza- then roll them up.

Let the rolls rise for about 30min -1 hour before putting them into the oven.
Bake at 375 for about 12 min - depending on how soft you want them.
When the get out of the oven glaze butter over the top.

Recipe from Alyssa Curran

Sweet and Sour Meatballs

Ingredients:
1 can (20 ounces) pineapple chunks
1/3 cup water
3 tablespoons vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
3 tablespoons cornstarch
30 meatballs (frozen or thawed)
1 large green pepper, cut into 1-inch pieces
Hot cooked rice

Directions:
Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 coup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth.
Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper.
Simmer, uncovered, for 20 minutes or until heated through. Serve with rich. Yield: 6 servings

Nutrition Facts
One Serving: 5 each
Calories: 449
Fat 18 g
Fiber: 2g
Protein: 24 g

Taste Of Home

Black Bean Enchiladas

Ingredients
1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons chicken or vegetable broth
2 cans (15 ounces each) black beans, rinsed and drained, divided
1-1/2 cups picante sauce, divided (or salsa)
12 flour tortillas (6 inches)
2 medium tomatoes, chopped
1/2 cup shredded reduced fat cheddar cheese
1/2 cup shredded part skim mozzarella cheese
3 cups shredded lettuce
6tablespoons fat free sour cream

Directions:
In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through.
Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13 in x 9 in baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas.
Cover and bake at 350 degrees for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce one each place and top with two enchiladas. Garnish each serving with 1 tablespoon sour cream. Yield: 6 serving.

Nutrition Facts
One Serving: 2 enchiladas
Calories: 404
Fat: 9g
Fiber: 9g
Protein: 21g

Taste Of Home

Baked Chicken Chimichangas

Ingredients:
2-1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded reduced fat cheddar cheese
1 cup reduced sodium chicken broth
2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all purpose flour
1 cup fat free half and half
1 can (4 ounces) chopped green chilies

Directions:
In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up.
Place seam down in a 13 in x 9 in baking dish coated with cooking spray. Bake, uncovered, at 425 degrees for 15 minutes or until lightly browned.
Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and cream until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; cook until heated though. To serve, cut chimichangas in half; top with sauce. Yield: 6 servings.

Nutrition Facts
One serving: 1 chimichanga with 1/4 cup sauce
Calories: 414
Fat: 9g
Fiber: 8g
Protein: 29g

Taste Of Home

Beef Stew with Cheddar Dumplings Recipe

Ingredients:
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 pounds beef stew meat, cut into 1 inch pieces
2 tablespoons vegetable oil
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
5 cups water
5 beef bouillon cubes
4 carrots, sliced
1 medium onion, cut into wedges
1 can (16 ounces) green beans, drained
DUMPLINGS:
2 cups biscuit/ baking mix
1 cup (4 ounces) shredded cheddar cheese
2/3 cup milk

Directions:
Combine flour, salt and pepper. Coat meat with flour mixture. In a Dutch oven, heat oil over medium high. Brown meat on all sides. Add onion salt and garlic salt, water and bouillon. Bring to a boil; reduce heat and simmer, covered, about 1 hour. Add carrots and onion. Simmer, covered, until vegetables are tender. Stir in green beans. For dumplings, combine biscuit mix and cheese. Stir in enough mild to form a soft dough. Drop by tablespoonful into bubbling stew. Cover and simmer 12 minutes (do not lift cover) or until dumplings test done. Serve immediately. Yield:6-8 servings.

Taste Of Home

Adobo Peach BBQ Chicken with Smoky Potatoes and Sweet Sauteed Corn

Sweet Sauteed Corn

2 Tablespoons extra virgin olive oil
1 red bell pepper, finely diced
1 green bell pepper, finely diced
½ Cup finely diced white onion
4 ears fresh corn, kernels removed
½ teaspoon salt
¼ teaspoon pepper
2 Tablespoons butter
3 Tablespoons honey

1. Heat oil into a large skillet over medium heat. Saute red and green bell pepper with the onion for 5 minutes, stirring often. Stir in corn, salt and pepper. Cook for an additional 5 minutes. Stir in the butter and honey until well combined and melted through. Serve warm.

Smoky Mashed Potatoes

5 lbs washed, peeled and cubed potatoes
½ stick butter (4 tablespoons)
1 1/2 Cup milk (more if you like thinner mashed potatoes)
8 oz sour cream
1 ¼ teaspoons salt (or to taste)
¼ teaspoon pepper
1/2 teaspoon garlic salt (Lawry’s)
4 Tablespoons adobo sauce (from canned chipotles, add more if you like it spicy)

1. Boil potatoes for 12-15 minutes or until fork tender. Transfer drained potatoes to a large stand mixer bowl with the butter. Start to mix on low speed until mashed. Add milk, sour cream, salt, pepper, garlic salt and adobo sauce until well combined. Taste and season accordingly with additional salt/garlic salt if desired.

Adobo Peach BBQ Chicken

18 chicken tenders
1 1/4 Cups Peach preserves
¼ Cup adobo sauce (canned chipotle sauce), add more if you like it spicy hot!
½ Cup BBQ sauce
¾ teaspoon salt
2 cloves fresh garlic, minced

1. Place chicken tenders into a large zip lock bag. Pour in peach preserves, adobo sauce, BBQ sauce, salt and garlic. Marinate for at least 1 hour.

2. Preheat indoor grill pan or outdoor grill to medium high heat. Spray grill with cooking spray. Grill chicken for 3-4 minutes per side or until cooked through.

I LOVE THIS RECIPE!

Found on PickyPaltate.com

Strawberry Smoothie

1 cup Strawberry Yogurt
1/2 cup Orange Juice
1 can of Pineapple
1 cup of Frozen Strawberries

Simply Blend and Enjoy!

I love making this smoothie! Rich and I have it ALL the time! Sometimes I like to add blueberries or some other fruit to mix things up.