Loaded Baked Potato Casserole (from boxed scalloped potatoes)

So some of my favorite recipes are the ones that are semi-homemade. Box cakes, jello mixes, mac n cheese, etc. etc. It's nice to take something simple to the next level. I had been on the hunt of a good "scalloped potato" recipe since they often go on sale for less than a dollar, and this one might just be a keeper! I made it for teacher lunch, so I quadrupeled it (which is why the pictures look like there is WAY more than what the recipe calls for. I would love to link this recipe, but it was attached to a pin, but not to a website through Pinterest. Enjoy!

Loaded Baked Potato Casserole 

Ingredients:

* 6 oz box Creamy Scalloped Potatoes 

* 1/2 cup cream cheese, room temp to soften 

* 1/2 cup sour cream 

* 2 T butter, softened 

* 1/4 cup milk 

* 1 teaspoon salt 

* 1/2 teaspoon freshly ground black pepper 

* 1 1/2 cups shredded cheddar cheese, divided 

* 8 slices bacon, cooked, chopped, divided 

Directions:

Prep: Preheat oven to 350 degrees. Spray a 9X13 pan with oil. 

1. Place potatoes in the bottom of the pan. 

2. In a bowl, mix the sauce packet and 2 1/2 cups of water. 

3. Add cream cheese, sour cream, butter, milk, salt and pepper. Whisk until smooth.

4. Stir in 1 cup of the cheese and half the bacon. Spoon mixture evenly over the potatoes. 

5. Bake for 20 minutes. 

6. Top with remaining cheese and bacon. Bake for 5 more minutes to melt cheese. 

7. Serve immediately & enjoy!

Corn Bread Deluxe (Muffins)

This is the first recipe I've tried from my Puffy Muffin cookbook that was give to me by my Grandmother-in-law (p.30) I plan to serve it tomorrow at my teacher lunch with Cajun Chicken & Rice Soup. This recipe made about 36 muffins, though the original recipe is about half of this. Also, this recipe is gluten free!

Corn Bread Deluxe

Ingredients:

* 3 cups self-rising cornmeal

* 1 cup vegetable oil

* 2 cups sour cream

* 2 cups cream-style corn

* 1/4 cup onion, chopped

* 4 eggs

* 2 tsp. salt

Directions:

1. Gently mix all of the ingredients by hand until combined.

2. Grease a muffin tin and place in the oven while it pre-heats to 350F.

3. Use an ice cream scoop to carefully place the batter into each muffin cup.

4. Bake in pre-heated oven for 30 minutes or until it passes the toothpick test.

5. Enjoy!

Baked Hush Puppies

These are cute and easy bite-sized hush puppies! I found this recipe on Pinterest here. They ended up coming out more like tiny little cornbread muffins, but they did the job! I like mine just a tad bit sweeter, so I added some creamed-corn. 

Baked Hush Puppies

Ingredients:

* 2/3 cup yellow cornmeal

* 2/3 cup flour

* 2 tsp baking powder

* 1/2 tsp baking soda

* 1/2 tsp salt

* 1 tsp sugar

* 1/3 cup onion, finely diced

* 1/8 tsp black pepper

* 1/2 cup skim milk

* 1 tsp cider vinegar

* 2 tbsp. vegetable oil

* 3 egg whites, lightly beaten

* 1/2 cup cream-style corn (optional)

Directions:

Prep: Preheat oven to 425F.

1. Combine 2/3c cornmeal, 2/3c flour, 2t baking powder, 1/2t baking soda, 1/2t salt, 1t sugar, 1/3c onion, and 1/8t pepper in a mixing bowl.

2. In a separate, smaller bowl, combine the 1t vinegar with the 1/2c milk.

3. Add the milk mixture to the 2T oil, 3 egg whites, and 1/2c corn to the dry ingredients and mix until corn meal is moistened (don't over mix).

4. Spray a mini muffin tin with nonstick spray.

5. Spoon the batter evenly, placing one Tbsp into each muffin tin.

6. Bake 12-15 minutes or until the puppies are lightly browned.

7. Remove immediately from the tins.

8. Enjoy!

Marinated Tomatoes & Mozzarella Salad

My tomatoes are coming in LIKE CRAZY...Basil is way overgrown...so what better thing to do than to buy some mozzarella and make caprese salad.....but not just any caprese salad, because I have had too much of that this summer and am bored. I found a recipe that had other flavors and let me tell you, this is definitely a keeper! The original recipe can be found here. I lightened it up and added a few things to make it just right for my taste buds! I decided to turn my leftovers into a sandwich on my favorite italian bread, and that just took it to a whole other level! YUMMY!

Marinated Tomatoes & Mozzarella Salad

Ingredients:

* ~1.5lb. tomatoes (I used a Bradley, sliced and a whole lotta cherry tomatoes quartered)

*  Mozzarella cheese balls (I got 1 container and cut the balls into smaller pieces)

* 1/2 Tbsp. olive oil

* about 10 large basil leaves

* 2 Tbsp. Red Wine Vinegar

* 2 Tbsp. Balsalmic Vinegar

* 1/2 tsp. Italian seasoning

* 1/2 tsp. pepper

* 1/2 tsp. garlic powder

Directions:

1. Combine vinegars, sugar, oil and all seasonings in a small bowl. Whisk.

2. Roll basil leaves and carefully cut into marinade. Mix well.

3. Add sliced tomatoes and cheese to a container that you can flip (like ziploc or glad).

4. Pour over marinade and carefully flip a few times. 

5. Refrigerate at least 30 minutes.

6. Flip a couple times just before serving.

7. ENJOY!

Corn on the Cob and Smoky Lime Butter

On this rainy 4th of July I had to improvise when it came to some of the food I had planned to cook on the grill. Corn on the Cob was one of these casualties, but after I found a 'Magic Pot' recipe, all was well with the world! I combined this with a Smoky Cilantro Lime Butter recipe and it was SO GOOD! 

Corn on the Cob in the Magic Pot

Ingredients:

6-8 ears of corn with the husks

Directions:

1. Remove all husks, reserving the tender husks near the actual cob.

2. Cut off the stems of each cobs and run under cool water.

3. Line the bottom of the magic pot with the tender husks.

4. Place corn carefully in  pot, then top with other tender husks.

5. Add 1/4 cup water and cover.

6. Microwave 8-10 minutes.

7. Voila!!

Want to top it with some good butter sauce??

Smoky Lime Butter

Ingredients:

* 1/2 cup butter or margarine

* 1 lime

* 1-2 Tbsp. chopped cilantro

* 1/2 tsp. salt

* 1/2 tsp. red pepper

* 1/4 tsp. black pepper

Directions:

1. Melt butter.

2. Add remaining ingredients and stir until combined.

3. Serve with warm corn. 

HG Cabbage Pack

I had been wanting to try a new veggie, so I decided to give this recipe a try. I am not a HUGE fan of fresh cabbage, but I usually like it if it has enough other flavors. This one definitely passed the test! I would make this again in a heartbeat! The original recipe is from here.

HG Cabbage Pack

Ingredients:

* Half a head of cabbage

* 1 small onion, sliced

* 1/4 cup pre-cooked and crumbled bacon (I just cut up pre-cooked slices)

* 2 Tbsp. whipped light butter

* 1 tsp. minced garlic

* Salt, pepper, and red pepper to taste

Directions:

1. Preheat oven to 400.

2. Layer cookie sheet with foil.

 

3. Slice cabbage into 4 slices, then cut those length-wise so you have 8 small chunks.

4. Top with onion. Evenly distrubute butter into 4 plops. Sprinkle with salt, pepepr, and red pepper.

5. Top with bacon and garlic.

6. Place second piece of foil over cabbage and fold ends together.

7. Cook for 30-35 minutes.

8. Let cool slightly, then flip to make sure veggies are coated. Return right side up. Cut center to let steam out before opening.

9. ENJOY!

 2WWPP per 1/4 recipe

Mexican Stuffed Sweet Potato

This was a Pinterest find that I actually saw on the Biggest Loser. The original recipe can be found here. If you don't like sweet potatoes, DO NOT let this recipe scare you aware! You can hardly taste it at all after you mix everything in. I really loved this recipe and I don't like straight mushy sweet potatoes. Definitely a keeper!! *I only used 2 sweet potatoes and just did about 3/4 of the beans and corn.

Mexican Stuffed Sweet Potato

Ingredients:

* 3 medium sweet potatoes

* 1 can of corn, rinsed and dried

* ~1 Tbsp. Chili Powder

* 1 can black beans, rinsed and drained

* 1 small sweet yellow onion, diced

* 1/4 cup salsa

* 1 oz. reduced fat cream cheese

* 1/4 cup fat free sour cream

* 1 (or more) tsp. salt

* 2 tsp. (or more) taco seasoning

* 1 (or more) tsp. ranch seasoning

* 1/4 cup chopped cilantro

* 6 Tbsp. 2% Mexican shredded cheese

Directions:

1. Bake potatoes in oven at 375 degrees 45-60 minutes, or until soft.

2. While potatoes cook, brown onions over the stove. After they are translucent, add in corn. Cook for 2 more minutes, then sprinkle with chili powder.

3. Once potatoes are done, let sit 5-10 minutes, then cut in half and scoop out flesh leaving the skin.

4. Mix flesh, 1 oz. RF cream cheese, 1/4c. ff cream cheese, 1/4c. salsa, salt, taco seasoning, and ranch seasoning. (I used a stand-up mixer)

5. Add in corn/onion mix, beans, and cilantro. 

6. Carefully place skins on a baking sheet and fill evenly with filling.

7. Carefully add 1 T. of shredded cheese to each potato.

5. Broil for 5-10 minutes.

6. ENJOY!!

5WWPP per serving!!

Green Bean Casserole (Crock Pot)

So I've never made green bean casserole, but have been dying to try it! Today I am going to a Thanksgiving lunch with some friends and thought I would give it a try. I was going to go the traditional route, but then I thought, CROCK POT! Everything tastes better in the crock pot! Of course it pains me to use full fat ingrediens, so I lightened it up a bit. The original recipe can be found here.

Green Bean Casserole

Ingredients:

* 1 can Campbell's condensed heart healthy cream of mushroom soup (Did you know the heart healthy version is lower than the fat free??)

* 1 can Campbell's condensed heart healthy cream of celery soup

* 2 (12oz) bags frozen cut green beans

* 1/3 cup 1% milk

* 1/4 tsp. salt

* 1/4 tsp. pepper

* 1 (2.8oz) can French Fried Onions

Directions:

Prep: Spray crock pot with nonstick spray.

1. Mix frozen green beans with both cans of soup and 1/3c. milk in the crock pot.

2. Sprinkle 1/4t. salt and 1/4t. pepper over the top. Add half of the can of french fried onions.

3. Cook on low 5-6 hours.

Breakdown: (1/10th of the recipe=4WWPP)

145cal

6.5g fat

17.9 carbs

1.5g fiber

4.2g sugar

1.5g protein

Crispy Sweet Potato Fries

My new obsession. It is BAD how much I am in love with these things. I must say that this recipe was very tasty. The only down-side was that I used wayyyy too much corn starch on accident. Next time I will use the recommended amount. I only used a single potato and it was just enough for me and my husband! The original recipe can be found here.

Crispy Sweet Potato Fries

Ingredients:

* 1 sweet potato, peeled and cut into fry shapes, then soaked no less than 30 minutes in water

* 1-2 Tbsp. cornstarch

* Olive Oil

* Optional: Seasonings (Salt, pepper, garlic powder, seasoned salt, etc.)

Directions:

1. Preheat oven to 425.

2. Throw cornstarch and seasonings into a bag/bowl. Shake in sweet potato fries until lightly coated (my picture was with too much, this is WAY too coated).

3. Spray a cookie sheet with olive oil spray.

4. Drizzle/spray ~1-2 T. olive oil over fries. (the more oil, the more crispy, but also fatty)

5. Mix fries on the sheet until well coated.

6. Space out fries the best you can. The space helps them crisp.

7. Cook 15 minutes. Flip and cook an additional 5 minutes or longer.

8. Enjoy!

Wheat Yeast Rolls

I decided to use the bread maker to make yeast rolls. AND THEY WERE AMAZING! Sooooo yummy! I found the recipe on Betty Crocker's website here. Definitely will be making these again!

Wheat Yeast Rolls

Ingredients:

* 1 cup water

* 2 Tbsp. butter or margarine, softened

* 1 egg

* 2 cups bread flour

* 1 1/4 cup whole wheat flour

* 1/4 cup sugar

* 1 tsp. salt

* 3 tsp. bread machine yeast 

Directions:

1. Add ingredients in order to bread maker except yeast. Make a well in the flour to add the yeast.

2. Set to dough cycle. After the 3rd rise (when there is about 40 minutes left) remove dough to a floured surface to rest for 10 minutes.

3. Roll dough into 15 balls and place in a grease 9x13 dish. Brush tops with melted butter (if desired).

4. Cover with plastic wrap, put in to a warm place to rise for 30 minutes.

5. Rolls are ready when you press into the dough and an indent stays.

6. Preheat oven to 375.

7. Remove plastic wrap and place rolls in a preheated oven to bake for 12-15 minutes. 

8. Serve warm. SO GOOD!

Nutrition Facts User Entered Recipe
15 Servings
Amount Per Serving
Calories		124.9
Total Fat		1.5 g
	Saturated Fat	0.3 g
	Polyunsaturated Fat	0.5 g
	Monounsaturated Fat	0.3 g
Cholesterol		12.4 mg
Sodium		172.1 mg
Potassium		23.0 mg
Total Carbohydrate		23.9 g
	Dietary Fiber	1.7 g
	Sugars	3.3 g
Protein		4.2 g

Vitamin A	1.7 %
Vitamin B-12	0.5 %
Vitamin B-6	0.6 %
Vitamin C	0.0 %
Vitamin D	0.7 %
Vitamin E	0.0 %
Calcium	0.4 %
Copper	1.7 %
Folate	7.4 %
Iron	4.7 %
Magnesium	1.1 %
Manganese	7.3 %
Niacin	6.9 %
Pantothenic Acid	0.8 %
Phosphorus	2.4 %
Riboflavin	6.2 %
Selenium	10.4 %
Thiamin	9.9 %
Zinc	1.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.