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