BLT Skillet

I found this recipe recently, I figured my kids might like it, I assured them that there was nothing "strange" in it.  The night I made it, I put it on the table and by the time I sat down (why is it that mom's sit down so much later than everyone else?), there were literally 3 bites left!  I will definately be making this again!  It was delicious, it was just what everyone was in the mood for on that hot summer evening.  If I were making a list of "quick and easy" recipes, this would be on it.

BLT Skillet

12 oz. uncooked linguine
12 bacon strips, cut into 1-1/2-in. pieces
3 roma tomatoes, cut into 1-in. pieces
3 garlic cloves, minced
4-1/2 tsp. lemon juice
3/4 tsp. salt
3/4 tsp. pepper
6 T. grated Parmesan cheese
3 T. minced fresh parsley
3/4 c. chicken broth

Cook linguine according to package directions.  Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels; drain, reserving 3 tsp. drippings.  In the drippings, saute tomato and garlic for 1-2 minutes or until heated through.  Stir in the bacon, lemon juice, broth, salt and pepper.  Drain linguine; add to the skillet.  Sprinkle with cheese and parsley; toss to coat.  Yield 6 servings.
WW PointsPlus™ = 9 pts. per serving

Mom's Coleslaw

This is by far the best coleslaw I have ever had, or made.  It's actually called "J's Family Restaurant Coleslaw", but it's the only slaw my mom ever makes, so that's what it's known as.  We used to have a locally owned rib joint, known for their BBQ sauce.  They had a sandwich on their menu that was BBQ pulled pork topped with coleslaw, served in a bun.  Sad to say the restaurant is no longer open, but that particular menu item lives on!  I'm not sure my family would even eat a pulled pork sandwich without the coleslaw, very messy, but delicious!  This particular bag of shredded slaw (pictured) was not very colorful :(

Note: if you have my family cookbook, you will notice that I cut the dressing in half, it's all that's needed.  The full recipe is very good also, but if you have made it, you know that you end up with a lot of leftover sauce after the cabbage is gone.

Mom's Coleslaw

1 lb. cabbage, shredded (1 bag shredded)
1/2 c. mayonnaise
1/4 c. half and half
scant 1/8 c. white vinegar
6 T. sugar
1/2 tsp. pepper
1/2 T. celery seed
1/2 tsp. salt

Mix all ingredients together, fold into cabbage.  Chill 2-3 hours.  Initially it may seem like the cabbage is to dry, it isn't, let it chill!
WW PointsPlus™ = 35 pts. per recipe

Triple-Layer Pretzel Brownies

I made these recently for a friends daughters graduation.  They were really good!  They only got better with chilling.  I froze them before sending them to her.  The mix of salty and sweet is always a great combination!  My husband loved them, in his opinion, the richer the better!  These are very chocolaty and sweet!  The recipe calls for a brownie mix, which I used, feel free to use your favorite scratch recipe or use my "One-Bowl Brownies".

Triple-Layer Pretzel Brownies

3 c. crushed pretzels
3/4 c. butter, melted
3 T. sugar
1 package fudge brownie mix (13 x 19-in. pan size)
3/4 c. semisweet chocolate chips
1/2 c. creamy peanut butter

Combine pretzels, butter and sugar in a small bowl.  Press into lightly greased 13 x 19-in baking pan.  Bake at 400° for 8 minutes.  Cool on a wire rack.  Reduce heat to 350°.  Prepare brownie mix batter according to package directions.  Pour over prepared crust.  Bake for 30-35 minutes or until toothpick inserted near the center comes out with moist crumbs (do not overbake).  Cool completely on a wire rack.  Melt chocolate chips and peanut butter in a microwave; stir until smooth.  Spread over top.  Refrigerate for 30 minutes or until firm.  Cut into bars.  Store in an airtight container.  Yield 2 dozen.
WW PointsPlus™ = 9 pts. per brownie

Indonesian Pasta

All peanut sauces are not created equal.  I have tasted a few, really like some, really didn't like others.  This recipe does a good job of getting the flavors right.  My niece served this one day last week, and I got very excited about it.  I have never made a peanut sauce that could come even close to an "authentic" peanut sauce from an Asian type of restaurant.  This one has just the right amount of zing and sweet nutty taste.  The actual recipe calls for peppers and asparagus.  I omitted the asparagus, but added chicken to make it more of a main dish.  If just using the vegetables, I would use it as a side dish.

Indonesian Pasta

1/2 c. chicken broth
2 jalapeno peppers, seeded and chopped
2 T. soy sauce
2 T. peanut butter
1 T. dried minced onion
1 T. lemon juice
1/4 tsp. brown sugar
6 oz. uncooked angel hair pasta
18 fresh asparagus spears, trimmed and cut into 1-inch pieces
1/2 medium sweet red pepper, julienned
2 tsp. olive oil
1/2 c. sliced green onion

In a small saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Remove from the heat; keep warm.  Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and red pepper in oil for 6-8 minutes. Add green onions; saute 2-3 minutes longer or until vegetables are crisp-tender.  Drain pasta; toss with vegetable mixture and reserved sauce.  Yield 4 servings.
WW PointsPlus™ = 6 pts. per cup

Macaroni and Cheese

I have never been one to make "home-made" macaroni and cheese, most of the recipes I come across look great to me, but I know my kids would frown on some of the added ingredients.  Until this one.  This is extremely basic, nothing fancy, no scary "things" added, therefore a huge hit at this house.  The original recipe calls for elbow macaroni noodles, but we prefer egg noodles.  You can skip the bread crumbs if you wish.

Macaroni and Cheese

1-1/2 c. uncooked elbow macaroni noodles (5 c. egg noodles)
4 T. butter
3 T. flour
1-1/2 c. milk
1 c. shredded cheddar cheese
2 oz. American cheese
1/2 tsp. salt
1/4 tsp. pepper
diced bread crumbs (optional)
melted butter (optional)

Cook noodles according to directions.  Melt butter in medium saucepan, stir in flour, salt and pepper.  Heat until bubbly.  Add milk, heat until warm.  Stir in cheeses; cook and stir until cheeses are melted.  Pour sauce over cooked noodles, mix well.  Put into greased 9 x 9-inch casserole pan.  Top with bread crumbs, drizzle with melted butter.  Bake at 375° for 30 minutes.

Garlic-Chive Baked Fries

I love being creative when preparing potatoes, the options are endless!  My family really likes "baked" potatoes pieces, be it French fry cut, or just cubed.  I always feel you can't over-bake cut up fresh potatoes, the longer you bake, the crisper they will be.

Garlic-Chive Baked Fries

4 medium potatoes
1 T. olive oil
4 tsp. dried minced chives
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper

Cut potatoes into 1/4-inch julienne strips.  Rinse well and pat dry.  Put into Zip-loc bag.  Mix together oil, chives, salt, garlic powder and pepper.  Add to Zip-loc bag; toss to coat.  Arrange in single layer on two 15 x 10 x 1-inch baking pans coated with cooking spray.  Bake at 450 for 20-25 minutes or until lightly browned, turning once.  Makes 4 servings.
WW PointsPlus™ = 6 pts. per serving

Chocolate Chip Cookies (pudding)

I use a number of different chocolate chip cookie recipes, I think each of my kids has their favorite.  My third daughter tends to choose to make these.  I believe my sister Karen likes to take credit for finding this recipe :)  The ingredient that makes these cookies stand out is pudding, I'm sure that's what gives them their softer texture.  Really, you could say this is the perfect chocolate chip cookie, soft on the inside, crisp on the outside.  The addition of the word "pudding" to the title is just to help me know what "chocolate chip cookie recipe" this is, might help you also.

Chocolate Chip Cookies (pudding)

2/3 c. margarine
2/3 c. butter-shortening
3/4 c. sugar
3/4 c. brown sugar
2 eggs
2 tsp. vanilla
1 (3.5-oz.) box instant vanilla pudding
1 tsp. baking soda
1 tsp. salt
3 c. flour
1 (12-oz.) bag chocolate chips

Beat margarine and shortening until fluffy.  Add both sugars, beating until well blended.  Beat in eggs and vanilla.  Slowly add while mixing; pudding, soda, salt, flour (in that order).  Mix well. Stir in chips.  Drop by tablespoonful onto cookie sheet.  Bake 350° for 10- 2 minutes.
WW PointsPlus™ = 197 pts. per recipe