Beef and Vegetable Melt - 240 calories

Ingredients:

1/3 c Bisquick Heart Smart mix

1 TBSP water

1 egg white or 2 TBSP fat-free egg product

1/4 c plus 2 TBSP shredded reduced-fat Cheddar Cheese (1-1/2 oz)

1/4 lb lean ground beef (at least 80%)

1/2 cup canned condensed cream of mushroom soup

3/4 cup frozen mixed vegetables

Directions:

1. Heat oven to 400 degrees. Spray pan with cooking spray. In small bowl, stir together bisquick mix, egg, water, and 1/4 cup of cheese; spread in pan.

2. In 10 inch skillet, cook beef over medium high heat, stirring occasionally, until thoroughly cooked; drain. Stir in soup and vegetables; heat until hot. Spoon beef mixture over batter in pan. Sprinkle remaining 2 tbsp. of cheese.

3. Bake about 20 minutes or until edges are light golden brown.

*Makes 2 servings

Total fat 10 g, Carbohydrates 20 g, Dietary Fiber 2 g, Protein 20 g

Weight Watcher Points - 6 points+

Broccoli and Cheddar Quiche - WW Recipe

Ingredients:

6 oz pie crust, 9-inch, refrigerated    2 tsp olive oil 1/2 cup sliced uncooked red onions, chopped 1-1/4 cups part-skin ricotta cheese 1 cup low fat shredded cheddar cheese
1 large egg 2 large egg whites 1 TBSP Dijon mustard
1 tsp dried oregano
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground, or more to taste 10 oz. frozen chopped broccoli, thawed and well drained
1 TBSP grated Parmesan cheese Directions: Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use. To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese. Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving. Weight Watchers - 6+ points

Brine and Dry Rubs

Basic Brine Ratio

Works well on bone in chicken and pork

3/4 cup brown sugar
3/4 cup kosher salt
1 gallon water

Basic Herb Rub

Works well on beef, poultry, or lamb

3 cloves fresh garlic
1 TBSP kosher salt
1 TBSP dried rosemary
2 tsp black pepper
2 tsp dried thyme

Blend with olive oil to make paste

Summer Pork Rub

Works well on pork, beef, or chicken

1 1/4 cup brown sugar
2 1/2 cup sugar
3 TBSP black pepper
2 TBSP kosher salt
2 tsp ground ginger
4 tsp onion salt
1 TBSP dry mustard
1 1/2 tsp crushed red pepper
1 1/2 tsp ground cumin
1 1/2 tsp paprika
1 tsp dried thyme
2 TBSP garlic powder

Balsamic Glaze

1 part balsamic vinegar
2 parts oil

Courtesy of In His Service Professional Catering
Dustin Harper and Ashley Shedden
2717 Fairview Rd.
Granville Summit, PA 16926
570-364-8189

Easy Corn Salad

ingredients

2 - 15 OZ. CAN WHOLE KERNEL CORN (DRAINED)

2 CUPS GRATED CHEDDAR CHEESE

1 CUP MAYONNAISE

1 CUP GREEN BELL PEPPER, CHOPPED

1/2 CUP RED ONION, CHOPPED

1 (10.5 OZ) BAG COARSLEY CRUSHED CHILI-CHEESE CORN CHIPS (Use Nacho Doritos for less salty taste ) preparation

Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Chicken Barbecue Sauce

2 eggs

1/2 cup vegetable oil

1 cup cider vinegar

1 tablespoon salt

1 1/2 teaspoons poultry seasoning

1/4 teaspoon ground black pepper

Directions:

In a blender or food processor, combine the eggs, oil, vinegar, salt, poultry seasoning and ground black pepper. Blend together and baste on the chicken when grilling, or marinate the chicken in the sauce in the refrigerator for 1 to 1 1/2 hours before grilling.

Chicken Pillows

Mix together with mixer (or by hand if your cream cheese is soft enough):
8 ounces cream cheese, softened
½ cup sour cream

Stir in:
½ teaspoon salt
¼ teaspoon pepper
1 ½ Tablespoons dried chives
1 ½ Tablespoons fresh onion minced
3 chicken breasts, cooked and diced (around 3 cups)

Assemble Pillows:
2 (8 ounce) cans Pillsbury crescent rolls
1/4 cup melted butter
Italian bread crumbs (around 2 cups)

Preheat oven to 350 degrees.

Using a hand mixer, beat cream cheese and sour cream until well combined. You can do this by hand if your cream cheese is soft enough. Stir in salt, pepper, onion, chives, and diced chicken.

Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.

Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.

Topping:

1 can cream of chicken soup

1/4 cup milk

1/4 cup shredded cheddar cheese

1/4 cup sour cream

Cook cream of chicken soup over and milk over medium heat until bubbly. Add sour cream and cheddar cheese and cook on low until all blended. Pour over cooked Chicken Pillows.

Scalloped Potatoes

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1/12 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika

In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occassionally with a whisk. Reduce heat and stir in cheese.

Place half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and chese sauce. Sprinkle the remaining cheese on top. Sprinkle with some paprika for color.

Bake uncovered for about 1 hour at 350 degrees.