Mushroom Chicken with Peppercorn Sauce

4 medium boneless, skinless chicken breasts
2 t oil
3 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 t dried green peppercorns
1 cup low salt chicken broth
1/2 cup evaporated skim milk
3 t flour
2 cups cooked small pasta


Rinse chicken and pat dry. Spray large skillet with cooking spray. Cook 10 minutes turning to brown. Remove and add oil, onions, mushrooms, and peppercorns. Cook 4-5 minutes. Stir in broth and add chicken. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove chicken. Add milk and flour and stir well. Cook till bubbly- stirring often. Return chicken and heat till warmed. Serve over pasta.


Tomorrow's Daily Special: Mom's Pizza

Mojo Pork Roast

Our family loves pork and I'm always on the lookout for new recipes using it. I found this recently in my mother's recipe box and it is fabulous!

1 lb. boneless pork loin- trimmed
1/3 cup orange juice
1/4 cup fresh lime juice
1 t sugar
1 t dried oregano, crushed
3 cloves garlic, minced


Place pork in plastic bag in shallow dish. Combine juices, sugar, garlic and oregano. Pour over pork. Seal bag and refrigerate over night- turning several times. Drain marinade and place roast on rack in shallow pan. Sprinkle with salt and pepper. Bake at 350 degrees for 60 minutes. Let stand for 5 minutes before slicing.


Tomorrow's Daily Special: Mushroom Chicken with Peppercorn Sauce

Toffee Treasure Cake

1/4 cup sugar
1 t cinnamon
2 cup flour
1 cup sugar
1 1/2 t baking powder
1 t soda
1/4 t salt
1 t vanilla
1 cup sour cream
1/2 cup butter, softened
3 eggs
1/4 cup chopped nuts
6 Heath bars, crushed
1/4 cup butter, melted


Preheat oven to 300 degrees. Grease a bundt pan. Combine 1/4 cup sugar and cinnamon. Blend cake ingredients (not including nuts and candy). Beat 3 minutes at medium speed. Spoon two cups of batter in pan. Sprinkle 2 T cinnamon sugar mix over batter. Pour rest of batter over top. Sprinkle remaining sugar/cinnamon mixture and then nuts and candy. Pour melted butter on top. Bake for 50-60 minutes or until a toothpick comes out clean when stuck in middle. Cool in pan for 5 minutes before turning on serving plate. Cool completely. Dust with powdered sugar before serving.


Tomorrow's Daily Special: Mojo Pork Roast

Creamy Tacos

This is a recipe from my Aunt Tootsie. She used to make these tacos whenever she had a large crowd at her house and they were yummy!


1 lb hamburger meat
1 small onion, diced
1 lb brick chili
2 cans Ranch Style Beans (my aunt's recipe called for El Rancho Beans but I can't find them here so I substituted regular ranch style beans)
1 can Rotel tomatoes
1 lb Velveeta cheese, cubed
Frito's


Brown and drain hamburger meat and onion. Add chili, beans, and tomatoes and mix well. Add cheese and stir till cheese melts. Serve over Frito's.


Tomorrow's Daily Special: Toffee Treasure Cake

White Texas Sheet Cake

This is another recipe my mother used to make that was one of my favorites. It's a VERY rich, old fashioned cake. Although it's called a WHITE sheet cake, it is actually more yellow and looks like a lemon cake.


Cake:
1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 t almond extract
1 t salt
1 t baking soda


Frosting:
1/2 cup butter
1/4 cup milk
1 box powdered sugar
1/2 t almond extract
1 cup chopped walnuts (optional)


Preheat oven to 375 degrees. In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10 inch baking pan.(Do not use a 9 x 13 inch pan- it will be way too thick) Bake for 20-22 minutes or until cake is golden brown and tests done. Cool for 20 minutes.

Meanwhile, for frosting, combine butter and milk in a saucepan. Bring to a boil; remove from heat; add sugar and extract and mix well. Stir in nuts; spread over warm cake.


Tomorrow's Daily Special: Creamy Tacos

Crock Pot Chicken Cordon Bleu

This is an easy way to make a fabulous entree!

6 chicken breasts - pounded to 1/4 inch thickness
6 slices low fat Swiss cheese
6 slices deli shaved ham
1 can (low fat) cream of chicken soup
1/2 cup skim milk
1/2 cup Italian flavored bread crumbs
1 t garlic powder
1 t onion powder


Place one slice of cheese and ham on each chicken breast. Roll up and secure with toothpick, place in bottom of crock pot. Mix soup and milk. Pour over chicken. Stir seasonings into breadcrumbs. Sprinkle chicken with breadcrumbs. Cook on low for 6-7 hours. Serve over your favorite pasta or rice.


Tomorrow's Daily Special: White Texas Sheet Cake

Pesto Chicken Breasts

6 boneless chicken breast halves
1/2 cup fresh basil leaves, washed and dried
1/4 cup grated Parmesan cheese
1 clove minced garlic
1/2 cup butter
2 eggs, beaten
1 cup breadcrumbs

Preheat oven to 350 degrees. In food processor combine basil, Parmesan cheese, garlic and butter. Process until well combined. Cut a small slit in the side of the chicken breast with a small sharp knife. Put 1/6 of butter mixture into the pocket formed by the slit. Dip the chicken in the egg followed by the breadcrumbs. Place on foil lined pan and cook for about 35-45 minutes.



Tomorrow's Daily Special: Crock Pot Chicken Cordon Bleu

Slow Cooker Tex Mex Chicken

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 T (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix
2 T flour
1 green pepper, cut into 1-inch-wide strips
1 red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa
1 cup Mexican Style Shredded Four Cheese (I use 2%)

Spray crock pot with cooking spray. Place chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid.Cook on low for 6 to 8 hours. Stir well just before serving. Top with the shredded cheese and serve over rice.


Tomorrow's Daily Special: Pesto Chicken Breasts

Italian Style Meatloaf

This is a great alternative to your typical meatloaf recipe!


1 cup of your favorite marinara sauce, divided
1/2 cup Italian-seasoned breadcrumbs
2 ounces fresh grated Parmesan cheese
1/2 cup diced onion
1/3 cup chopped fresh parsley
1 t garlic powder
1/2 t dried basil
1/2 t dried oregano
1/2 t salt
1/4 t black pepper
1 large egg
1 1/2 pounds ground beef or chicken
1/2 cup mozzarella cheese


Preheat oven to 350 degrees. In a large bowl bowl, whisk together 1/2 cup marinara sauce, breadcrumbs, Parmesan, onion, parsley, garlic powder, dried basil, oregano, salt, pepper and egg. Add ground beef and gently mix just until combined. Spray a loaf pan with cooking spray. Press mixture into loaf pan. Brush the remaining 1/2 cup sauce over top of meat loaf. Bake for roughly 60 to 70 minutes. Remove from the oven, sprinkle with mozzarella cheese and let sit for 10 minutes before slicing.


TIP OF THE DAY: To cut down considerably on cooking time, make this meatloaf in muffin tins sprayed with cooking spray. Cooking time will be only about 20-25 minutes.


Tomorrow's Daily Special: Slow Cooker Tex Mex Chicken

Mexican Pot Roast

This is a recipe that my friend Shannon put in our church cookbook. I tried it a few years ago and my family absolutely adores it! It's easy and yummy- a perfect combination!

1 large white onion
1 green bell pepper
1 red bell pepper
1 (16 ounce) jar of salsa
1 large pot roast
tortillas
shredded cheese

Spray your crock pot with cooking spray. Cut up onion in large chunks and place in crock pot. Put roast on top of onions. Dice peppers and put on top of roast. Pour jar of salsa on top of roast. Put lid on crock pot and cook for 6-8 hours or until roast falls apart. Serve on tortillas with cheese.

TIP OF THE DAY: This makes more roast than my family could eat in several meals so I serve it a second time over egg noodles or rice for another yummy meal.

Tomorrow's Daily Special: Italian Style Meatloaf

Healthy Chocolate Cupcakes

You will not believe how good these cupcakes are! Do not let the pumpkin make you hesitate- I promise they are GOOD!


18 ounces devil's food cake mix
1 (15 ounce) can pumpkin (not pumpkin pie mix)
2/3 cup water

Preheat oven to 350 degrees. Mix all ingredients together. Do not worry- it should be thick.
Bake in lined muffin tins for 20 minutes or until top springs back. Serve with a dollop of fat free cool whip. These freeze very well.


Tomorrow's Daily Special: Mexican Pot Roast

WW Caramel Apple Salad

This is a yummy healthy sweet treat


1 (20 ounce) can crushed pineapple
4 unpeeled red delicious apples, diced
1 (1 ounce) box sugar free, fat free butterscotch pudding
1 (8 ounce) container fat free Cool Whip


Do NOT drain pineapple. Mix all ingredients except apples together well. Add apples and mix well. Let chill overnight.



Tomorrow's Daily Special: Healthy Chocolate Cupcakes

Luby's Macaroni and Cheese

When Madison was little she loved, loved, loved Luby's macaroni and cheese. My mom found this recipe in a Luby's cookbook and would make it for Madison every time we came to visit. It's kind of an odd recipe- and is definitely something you need a little arm strength for- but my mom swore by it!


8 ounces elbow macaroni
2 T dry milk
2 T flour
1 T butter, melted
1 1/4 cup boiling water
3 cups shredded American cheese
1/4 t salt


Cook and drain macaroni. Preheat oven to 350 degrees. In large bowl, mix dry milk, flour, and butter. Gradually add boiling water, stirring constantly. Add 1 1/2 cup cheese and continue beating till smooth. Stir in macaroni, 1 cup of remaining cheese and salt. Transfer to lightly greased 2 quart baking dish. Cover with foil and bake for 25 minutes. Remove foil and sprinkle with remaining cheese. Bake 1 minute or until cheese melts.


Tomorrow's Daily Special: WW Caramel Apple Salad

Orange Crinkles

These are super easy cake mix cookies!

1 (18.25 ounce) package orange cake mix
1/2 cup vegetable oil
2 large eggs
2 t grated orange rind

Preheat oven to 350 degrees. Combine all ingredients in a large bowl, stirring mixture well. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 12 minutes or until lightly browned. Cool on cookie sheets 1 minute; transfer to wire racks to cool completely.

Tomorrow's Daily Special: Luby's Macaroni and Cheese

Graham Cracker Bread

This is a yummy brown bread!

4 t low fat graham cracker crumbs
1 cup all-purpose flour
1 t baking soda
1 t ground nutmeg
1/2 t salt
1/4 cup butter, softened
1 cup low fat graham cracker crumbs
1 large egg
1/3 cup dark molasses
1 cup fat-free buttermilk
1 cup raisins (optional)


Preheat oven to 350 degrees. Coat an 8 x 4-inch loaf pan with cooking spray; dust with 4 teaspoons crumbs. Combine flour, baking soda, nutmeg, and salt in large bowl, stirring with a whisk. Place butter in a large bowl; beat with a mixer at medium speed until smooth (about 1 minute). Gradually add 1 cup crumbs; beat until well combined. Add egg, and beat 1 minute. Add molasses, and beat until well combined. Beating at low speed, add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; beat just until blended. Stir in raisins. Pour batter into prepared pan.Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.



Tomorrow's Daily Special: Orange Crinkles

Grilled Bruschetta Chicken

These chicken breasts are a fabulous and quick dinner when paired with a side of pasta and some veggies! If you like Bruschetta, you are going to love this healthy chicken!

1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided
4 small skinless, boneless chicken breasts
1 medium tomato, finely chopped
1/2 cup shredded mozzarella cheese
1/4 cup chopped fresh basil


Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 T of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. (or longer) to marinate. Remove chicken from marinade; discard bag and marinade. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 T dressing. Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through.



Tomorrow's Daily Special: Graham Cracker Brown Bread

Italian Wedding Soup

1/2 lb lean ground beef or ground chicken
1 egg, slightly beaten
2 T breadcrumbs
1 T Parmesan cheese
1/2 t dried basil
1/2 t onion powder
1/2 t garlic powder
5 3/4 cups 98% fat free chicken broth
2 cups chopped spinach or escarole
1/2 cup orzo pasta, uncooked
1/3 cup finely chopped carrots
grated Parmesan cheese


In a medium mixing bowl combine, meat, egg, bread crumbs, Parmesan cheese, basil, onion powder, and garlic powder; shape into 3/4" balls. In large frying pan, brown meatballs. Remove from heat and drain on paper towels. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrots and meatballs. Return to boil; reduce heat to medium. Cook at slow boil for 10 minutes or until orzo is tender. Stir frequently to avoid sticking. Serve with additional Parmesan cheese sprinkled on top.



Tomorrow's Daily Special: Grilled Bruschetta Chicken

Healthy Fruit Cobbler

This is a healthy alternative to a traditional fruit cobbler!


1/2 cup white sugar (or the equivalent sugar substitute)
1/2 cup flour
1/2 cup skim milk
1 t baking powder
1/4 t salt
2 cups of your favorite fruit cut up and sweetened with a little Splenda or sugar


Preheat oven to 350 degrees. Combine all of the ingredients except fruit in a large mixing bowl. Pour into an 8 x 8 pan coated with cooking spray. Pour cut up fruit on top. Bake for 40 minutes. Crust will come up over fruit to form a crust. Serve with fat free vanilla ice cream or frozen yogurt.


Tomorrow's Daily Special: Italian Wedding Soup

Orange Creamsicle Salad

If you loved the taste of an orange creamsicle growing up, you are going to love this easy and low fat salad!


1 small package tapioca pudding
1 small package sugar free vanilla instant pudding
1 (3 ounce) package sugar free orange Jello
2 1/4 cups water
1 (8 ounce) container fat free Cool Whip
2 (10 ounce) cans mandarin oranges, drained


Combine pudding mixes, Jello and water, stirring well. Cook over medium heat while stirring constantly until mixture comes to a boil. Cool to room temperature. Stir in Cool Whip and oranges. Chill well.


TIP OF THE DAY: This recipe seems a bit odd because it's cooked and you use instant vanilla pudding. But trust me, it works!


Tomorrow's Daily Special: Healthy Fruit Cobbler

Mini Ham and Cheese Cups

These cute little cups are great as an appetizer or for breakfast!


1 (2 1/2 ounce) package sliced cooked ham, chopped
2 green onions, diced
1/2 cup shredded Monterrey jack cheese
1 egg
1 1/2 t Dijon mustard
1/8 t pepper
1 (8 ounce) refrigerated crescent dinner rolls


Preheat oven to 350 degrees. In a bowl, combine the first six ingredients; set aside. Divide crescent roll dough into 24 portions. Press into greased miniature muffin cups that have been sprayed with cooking spray. Spoon 1 tablespoon ham mixture into each cup. Bake for 13-15 minutes or until golden brown.


TIP OF THE DAY: When you have a recipe like this one that calls for a small amount of a vegetable- like green onions- and you have to buy a whole bunch, just go a head and dice up all of them and drop them in a small freezer bag (that you write the date on) and throw them in your freezer. The next time you have a recipe that needs a small amount, you'll be ready to go!


Tomorrow's Daily Special: Orange Creamsicle Salad

BLT Muffins

These muffins are great for a snack or appetizer. A savory muffin that comes together quickly and easily!


2 cups flour
1 T baking powder
1 T sugar
1 cup milk
1/2 cup mayonnaise (do NOT substitute with light or fat free)
3/4 cup bacon, cooked and crumbled (about 12 slices)
1/2 cup diced, seeded tomatoes
2 T fresh parsley, minced


Preheat oven to 400 degrees. In a large bowl, combine flour, baking powder, and sugar. In another bowl, beat milk and mayonnaise until smooth. Stir into the dry ingredients just until moistened. Fold in the bacon, tomatoes, and parsley. Fill greased or paper-lined muffin or mini muffin cups 2/3 full. Bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.



Tomorrow's Daily Special: Mini Ham and Cheese Cups

Crock Pot Chicken Tortilla Soup

This is a great soup to start in the morning before you leave for work. When you get home your house will smell super yummy and dinner will be ready!


1 lb shredded cooked chicken
1 (15 ounce) can whole canned tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, diced
1 (4 ounce) can chopped green chili peppers
2 garlic cloves, minced
1 cup water
1 (14 1/2 ounce) can chicken broth
1 t cumin
1 t chili powder
1 t salt
1/4 t black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 T chopped fresh cilantro
tortilla chips


Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with fresh tortilla strips or tortilla chips.


Tomorrow's Daily Special: BLT Muffins

Sugar Free Peanut Butter Cookies

Since my dad has diabetes I am always on the lookout for sweet treats that are healthy for him to eat. I saw these on Paula Deen's show (I love Paula Deen) and just knew I had to try them. They are great, super easy, and I can't wait to make them for my daddy!


1 cup low fat peanut butter, creamy
1 1/3 baking sugar replacement (like Splenda)
1 egg
1 t vanilla


Preheat oven to 350 degrees. In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.



Tomorrow's Daily Special: Crock pot Chicken Tortilla Soup

Baked Rigatoni

This is great alternative to the traditional lasagna and spaghetti. An easy and quick weeknight dinner you can have on the table in less than an hour!

1 lb lean ground beef
1 lb mild Italian sausage
1 cup onion, diced
2 cloves garlic, minced
1 jar (32 ounces) meatless spaghetti sauce
1 cup chicken broth
1 t dried oregano
1 t garlic powder
1 t minced onion
1 t basil
1 (16 ounce) package rigatoni, cooked and drained
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Preheat oven to 350 degrees. In large skillet cook ground beef, sausage, onion, and garlic until meat is browned; stirring frequently. Stir in spaghetti sauce, chicken broth, and spices. Reduce heat and simmer for 15 minutes. Stir 1 cup of the sauce into the cooked rigatoni noodles. Spray a 9 x 13 pan with cooking spray. Layer 1/2 of the rigatoni mixture into the pan. Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Top with 2 cups sauce, then remaining rigatoni mixture and remaining sauce. Cover and bake for 20 minutes. Sprinkle with remaining cheese. Return to oven and bake for 10 minutes more.

Tomorrow's Daily Special: Sugar Free Peanut Butter Cookies

Cheesy Bacon Sticks

This is a great on-the-go breakfast!

1 cup all-purpose flour
1 cup white whole wheat flour
2 1/2 t baking powder
1/2 t baking soda
1/2 t salt
5 tablespoons cold unsalted butter, cut into cubes
6 ounces shredded white cheddar cheese
6 bacon slices, cooked until crisp and crumbled
1 cup plain yogurt

Preheat oven to 350 degrees. In a medium bowl, whisk together flours, baking powder, baking soda and salt. Cut in the cubed butter with a pastry blender until mixture resembles coarse meal. Add cheese and crumbled bacon - toss well to combine. Pour in yogurt and stir just until combined. Scoop the mixture out to a lightly floured surface and knead just until it forms a dough, about 10 to 15 times. Pat the dough out until it is about a 8" square. Evenly divide the dough in half, then cut each half into 8 sticks - place each stick onto a parchment lined baking sheet. Bake until golden, about 10 to 15 minutes. Remove and let cool slightly before serving.

Tomorrow's Daily Special: Baked Rigatoni

Snicker's Salad

This is really more of a dessert than anything else, but it's kind of fun to think of it as a salad! :)


1 bag of miniature Snicker bars, cut into fourths
3 bananas
1 quart of strawberries
1 large box instant vanilla pudding (make with 1/2 the milk)
1 container of Cool Whip


Slice bananas and strawberries, place in bowl. Add snickers and mix well. In large bowl, fold in Cool Whip and pudding mixture, then fold in banana, strawberries, and Snicker mixture. Chill 1 hour.



Tomorrow's Daily Special: Cheesy Bacon Sticks