Find New Recipes at Be The Cook

It seems like the dinner menu at our house is the same thing over and over...and over, and over. From what I hear, though, my house isn't the only one to experience these meal ruts.

So I'm always on the lookout for new Cooking Recipes to shake up our dinner meals.

Be The Cook is a great site to find great new recipes.  Instead of having to constantly look at a book, I can follow along by video - which works so much better for me!

Over the holidays, one of the recipes I used was on how to make your own Ginger Bread - a favorite holiday treat!

Okay, okay...I know, I was discussing dinner recipes then switched to a desert recipe.

Oh well, maybe it's all the focus on sweets that puts us in a dinnertime rut!? :)

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Find Great Recipes for Fall at Kraft Delicious Days

Delicious Days is Kraft’s new headquarters for all things seasonal. Watch featured videos to learn new recipes that really take advantage of fall’s unique vegetables – even picky eaters will dive right in! There are also tons of classic recipes that are sure crowd pleasers - your family will definitely be asking about your secret recipe stash when you serve them an apple crumble filled with fresh picked apples and fragrant cinnamon! (See the video below about tips for choosing apples for your recipes)

The site also features content the whole family will love. Check out fun games, budgeting ideas, and party planning must-haves. If you want to get creative in time for Halloween, Delicious Days also features fun recipes that are spookily delicious, like eyeball cupcakes and the Ghosts in the Graveyard cake, perfect for getting kids to help out in the kitchen! After these recipes, your house is sure to be haunted with delicious candy ghosts!

While you’re at Delicious Days don’t forget to enter the AOL Home for the Holidays Sweepstakes* for a chance to win $2,500! It’s the perfect prize to get your family together in time for the holiday season.

*AOL's Home for the Holidays sweeps is solely sponsored by AOL only, not Kraft.

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Hidden Valley Ranch Mock Mash Potatoes Recipe, Salad Style.

I'm always looking for new recipes and new ways to add a little more healthy foods to our diet.

Disguised, of course.  You know how picky little kids can be!

So when Hidden Valley© and TwitterMoms encouraged Moms to "recreate" Hidden Valley's Mock Mash Potatoes recipe, I jumped on it!

My creation turned into the Hidden Valley© Ranch Mock Mash Potatoes Salad.  Doesn't it look yummy?

Wanna try it?  Here's the recipe:

Ingredients:

• 
  
  1 head cauliflower, washed and broken into florets (about 4 cups)
• 
  
  1/2 cup Hidden Valley The Original Ranch Dressing Light
• 
  
  1 tablespoon fat-free milk
• 
  
  1 tablespoon light margarine (tub style) or butter
• 
  
  1/4 teaspoon salt
• 
  
  Classic Iceberg Salad (pre-mixed)
• 
  
  Bacon pieces
• 
  
  Croutons

Directions:

1. 
   
   Steam cauliflower until tender.  (About 20 minutes)
2. 
   
   While steaming, place salad mix in to a bowl.
3. 
   
   Place cauliflower into blender.  Add dressing, milk, and margarine.  Blend until mixture reaches the consistency of mashed potatoes.
4. 
   
   Scoop mixture into center of sald mix.  Sprinkle with bacon pieces and croutons.
5. 
   
   Add salt and serve.

I served it as a side dish to chicken strips and it was a HIT with my family!   Especially the 5-year-old who is the SUPER PICKY eater of our family. 
It's tasty.  It's healthy.  And it's a fun "disguised" food.  So we'll definitely be having again!

If you decide to try it, be sure to let me know how it turns out!

This post is part of a blogging contest from the TwitterMoms community. There is a chance this post could be selected to win a $25 AmEx Gift Card, so wish me luck! For more details, you can view the contest page here.

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West African Lemon Chicken Soup Recipe from Author Kay Marshall Strom

In Senegal, West Africa, I sat beside the community well, because that’s where the village women gathered. Out of the dusty wasteland they came, from every direction, their babies tied to their backs and their water containers balanced on their heads. They were glad to rest beside the well, for they had to walk many miles to get there. The average woman in the world, we are told, walks seven miles a day in her quest for water. When you factor in those of us who only walk to the kitchen to turn on the faucet, you can see that some must trek much farther than seven miles!

At the well, the women have a chance to catch up with the goings-on in neighboring villages, to air their complaints with one another, and to share their own news. And so I sat by the well with Obei and Helene, two Christian women in a country 98 percent Muslim, and waited to meet the women as they came for water.

And come they did.

A young woman came, sobbing over her baby son who was burning with fever. We prayed together in Jesus’ name that her baby would be healed.

A girl came and whispered her wish to learn to read, but said she could not because the walk to the well and back took her all day. Obei offered to teach her a little every day when she came for water. She started with: “For God so loved the world….”

A woman came with terror in her eyes and confided that her daughter must surely be a witch. Helene prayed for the girl, but also for the mother. “Do not believe what others tell you,” she warned the distraught mother. “Believe in the power of God.”

And Songa came. Obei and Helene had prayed with her before in Jesus’ name, and Songa had seen a miracle as her seriously ill son was healed. Now she too, was a follower of Christ. “My husband ordered me to renounce Jesus,” Songa told us. “When I would not, he threw me out of the house, but he kept my children. Please, please… pray for my little ones. Pray that they too will know the God of mercy and love.”

This holiday season, I am thankful for the women at the well in Senegal—all three of them, for Songa has joined the other two. I’m thankful for the lives they are touching in the name of Jesus. Most of all, I am thankful for the Living Water that flows freely for every one of us.

- The Women At the Well by Kay Marshall Strom

LEMON CHICKEN SOUP – SENEGAL, WEST AFRICA

This warm, mellow soup from Senegal, West Africa, can easily incorporate any extra turkey you have on hand. Just substitute it for the chicken.

Ingredients:

• 1 tablespoon butter
  
  
• 1 teaspoon curry powder
  
  
• 2 teaspoons flour2 cups chicken broth
  
  
• ½ cup diced chicken (or turkey)
  
  
• 1 cup yogurt
  
  
• juice of 1/2 fresh lemon
  
  
• fresh chives, washed and snipped

Directions: Melt the butter in a saucepan over medium heat. Add the curry powder and flour and cook 2 minutes, stirring constantly. Gradually blend in the chicken broth and bring to a boil, continuing to stir constantly. Add diced chicken (or turkey).Remove the kettle from the heat and cool the soup slightly. Gradually stir in the yogurt, a small amount at a time. Squeeze the juice from the lemon half and add the juice to the soup.Garnish each bowl of soup with a dash of fresh chives.

Author Kay Marshall Strom has two great loves: writing and helping others achieve their own writing potential. Kay has written thirty-six published books, numerous magazine articles, and two screenplays. While mostly a nonfiction writer, the first book of her historical novel trilogy, Grace In Africa, has met with acclaim.

Kay speaks at seminars, retreats, writers' conferences, and special events throughout the country and around the world. She is in wide demand as an instructor and keynote speaker at major writing conferences. She also enjoys speaking aboard cruise ships in exchange for exotic cruise destinations. Learn more about Kay at her website.

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Looking for a Cookie Recipe

More than ten years ago, someone introduced me to a cookie recipe made out of nothing but sugar, eggs, vegetable oil, and cake mix.

Those were the best tasting cookies I have ever eaten!

And for as many years since, I've been trying to remember the recipe to make my own batch.

With no luck.

I've tried a variety of combinations. The results have not been the same.

Does anyone know this recipe?

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Betty Crocker's Snickerdoodle Cookies Recipe

I am thinking that receiving the Betty Crocker Cookies & Bars recipe card magazine in the mail the other day wasn't such a plus after all. ;)

I mentioned the Peanut Butter Cookies I just had to make the other day, right? Well, I made those while 13-year-old Bigger Brother was away - since he has peanut allergies and all.

Needless to say, when he returned then he guilted me into making something nut-free. (Ok, not reallly guilted but forced me to be fair, is more like it.)

And he picked this Snickerdoodle Cookies recipe, which Big Brother - who is loving all this baking (well, as long as one with the attention span of a gnat can) - and I got started on it right away.

Ingredients:

• 1 1/2 cups sugar
  
  
• 1 cup butter or margarine, softened
  
  
• 2 large eggs
  
  
• 2 3/4 cups all-purpose flour
  
  
• 2 teaspoons cream of tartar
  
  
• 1 teaspoon baking soda
  
  
• 1/4 teaspoon salt
  
  
• 1/4 cup sugar
  
  
• 1 tablespoon ground cinnamon

Directions:

1. Heat the overn to 400°F. In a large bowl, beat 1 1/2 cups sugar, the butter and eggs with electic mixer on medium speed until well mixed. With wooden spoon, stir in flour, cream of tartar, baking soda and salt until mixed.
   
   
2. In small bowl, mix 1/4 cup sugar and the cinnamon. For each cookie, shape dough into 1 1/4-inch ball. Roll balls in cinnamon-sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
   
   
3. Bake 8 to 10 minutes or until set. Immediately remove cookies from cookie sheets to cooling rack.

I'm keep promising myself I won't eat any of these; that I've had more than my fair share of sweet treats in the past few days.

Any bets on how long it takes me to break my promise? ;)

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Betty Crocker Peanut Butter Cookies Recipe

The other day I opened my mailbox to find I had received a free copy of Betty Crocker's Best-Loved Collection: Cookies & Bars; which is currently on sale through your grocer or where magazines are sold through September 8, 2009.

It couldn't have arrived at a better time since my sweet tooth was starting to get the best of me. :)

After flipping through the 116 available recipes, I decided on the Peanut Butter Cookies.

And they turned out awesome! So I thought I'd share the recipe....

Ingredients:

• 1/2 cup granulated sugar
  
  
• 1/2 cup packed brown sugar
  
  
• 1/2 cup peanut butter
  
  
• 1/4 cup shortening
  
  
• 1/4 cup butter or margarine (softened)
  
  
• 1 large egg
  
  
• 1 1/4 cup all-purpose flour
  
  
• 3/4 teaspoon baking soda
  
  
• 1/2 teaspoon baking powder
  
  
• 1/4 teaspoon salt
  
  
• Additional granulated sugar

Directions:

1. Heat oven to 375°F. In a large bowl, beat 1/2 cup granulated sugar, brown sugar, peanut butter, shortening, butter, and egg with an electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.
   
   
2. Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 3 inches apart. Flatten into crisscross patter with fork dipped in additional granulated sugar.
   
   
3. Bake 9 to 10 minutes or until light brown. cool 5 minutes; remove from cookie sheet to cooling rack.

Nutritional Information: 1 cookie = 1 serving: Calories 110 (Calories from fat 50); Total Fat 6g (Saturated fat 1.5g); Cholesterol 10mg; Sodium 95mg; Total Carbohydrate 13g (Dietary Fiber 0g); Protein 2g.

Visit More Make Something Monday Participants at Go! Graham! Go! and JollyMom.

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Sweet and Sour Meatballs Recipe for Slow Cooker

Meatballs:

• 2 lbs lean ground beef (93/7)
  
  
• 1 1/4 cup bread crumbs
  
  
• 1 1/2 teaspoon salt
  
  
• 1 teaspoon pepper
  
  
• 2 tablespoon Worcestershire sauce
  
  
• 1 egg
  
  
• 1/2 tsp garlic salt
  
  
• 1/4 cup finely chopped onion
  

Sauce:

• 1 (20 oz) can pineapple chunks, juice reserved
  
  
• 3 tablespoon cornstarch
  
  
• 1/4 cup cold water
  
  
• 1 1/4 cup ketchup
  
  
• 1/4 cup Worcestershire sauce
  
  
• 1/4 teaspoon salt-.25 tsp. pepper
  
  
• 1/4 teaspoon garlic salt
  
  
• 1/2 cup chopped onion
  

Directions:

1. Combine all of the meatball ingredients. Shape into 2" meatballs. Brown in a skillet, rolling so sides are browned.
   
   
2. Place meatballs in crock pot.
   
   
3. Pour juice from pineapples into skillet. Stir into drippings.
   
   
4. Combine cornstarch and cold water. Add to skillet and stir until thickened.
   
   
5. Stir in ketchup and Worcestershire sauce. Season with salt, pepper, and garlic salt. Add onions and pineapples. Pour over meatballs.
   
   
6. Cover. Cook on low for 6 hours.
   

Makes 17, 2" meatballs. 1 serving= about 3.5 meatballs. Number of Servings: 5

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Chicken Salad Sandwich Recipe (Easy)

I can't explain it, but for some reason I have been craving Chicken Salad Sandwiches lately.

Of course, I'm a picky eater so no fancy sandwiches for me - just the basics, please.

The following is a super simple recipe that was just what I wanted:

Ingredients:

• 1 c. finely chopped cooked chicken
  
  
• 2 hard cooked eggs, chopped
  
  
• 2 tbsp. sweet pickle relish
  
  
• 1/4 tsp. salt
  
  
• Dash of black pepper
  
  
• 1/3 c. mayonnaise
  
  
• Whole wheat sandwich bread

Combine first 6 ingredients. Spread salad mixture on bread and cut into desired shapes. Chill in covered container until ready to serve.

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Picante Pork Chops Crock Pot Recipe (Weight Watchers)

Ingredients:

• 8 (6-ounce) bone-in center-cut loin pork chops
  
  


• Cooking Spray
  
  


• 1 (16 ounce) jar thick and chunky picante sauce
  
  


• 8 cups hot cooked saffron yellow rice mix cooked without salt and fat

Directions:

1. Trim fat from chops; coat chops with cooking spray. Place a large nonstick skillet over medium-high heat until hot.
   
   


2. Add 4 chops and cook 3 minutes on each side or until browned. Remove chops from skillet; set aside. Repeat with remaining 4 chops.
   
   


3. Pour 1/4 of picante sauce into a 4-quart electric slow cooker coated with cooking spray; arrange chops over sauce. Pour remaining picante sauce over chops.
   
   


4. Cover and cook for 1 hour on high heat setting.
   
   


5. Reduce to low heat setting and cook 5 to 7 hours.
   
   


6. Remove chops from slow cooker, reserving 1 cup of picante sauce mixture from cooker. Discard remaining picante sauce.
   
   


7. Serve chops over rice; top each served with reserved picante sauce.

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Honey Mustard and Bacon Baked Chicken Recipe (Tempt My Tummy Tuesday)

I love this receipe because it is so easy to make and tastes sooooo good!

HONEY MUSTARD & BACON BAKED CHICKEN

Ingredients:

• 6 boneless, skinless chicken breast.
  


• 4 cups O'Charley's Honey Mustard dressing
  
  
• Bacon bits

Directions:

1. Trim fat from chicken breasts.
   


2. Place the chicken in a 13 x 9 glass baking dish.
   
   
3. Pour the dressing evenly over the chicken breasts.
   
   
4. Allow to marinate for at least 4 hours (24 hours is better).
   
   
5. Bake at 375 degrees for 30 minutes.
   
   
6. Remove from oven and sprinkle with Bacon Bits as desired.
   


7. Return the dish to the oven and cook an additional 15 minutes; or until chicken is thoroughly cooked.

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Crock Pot Family Pot Roast With Vegetables Recipe

I can't believe with all these recipes I've been using lately that I forgotten a family favorite: pot roast!

But I've been reminded and so I'm listing the recipe here to make sure I don't forget again.

This a simple recipe that requires minimal work on the prep side. With an 8 hour slow cooker time, you can fix it then forget it.

FAMILY POT ROAST WITH VEGETABLES

Ingredients:

• 3 - 4 lb. pot roast
  
  
• large onion cut up
  
  
• 1 cup beef broth
  
  
• 1 lb. carrots cut in 2 inch pieces
  
  
• 4 - 5 potatoes cut up
  
  
• salt and pepper

Directions:

1. Brown pot roast in a pan on top of the stove.
   
   
2. Add vegetables to bottom of crock pot. Top with roast and pour beef broth over it.
   
   
3. Salt and pepper to taste.
   
   
4. Cook for 8 hours on low in crock pot.
   

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Peanut Butter Chocolate Bars Recipe

I've admitted my recent cravings for anything sweet; especially chocolate.

And while I'm doing my best to refrain from overindulging, I'm still seeking out tasty treat recipes that do offer some benefit, such as these Peanut Butter Chocolate Bars; since peanut butter offers tons of protein.

PEANUT BUTTER CHOCOLATE BARS

Ingredients:

• 3/4 cup chunky peanut butter
  
  
• 2 large eggs
  
  
• 1 teaspoon vanilla extract
  
  
• 1 cup firmly packed light brown sugar
  
  
• 2 cups all-purpose baking mix
  
  
• 1 (12-ounce) package dark chocolate morsels, divided

Directions:

1. Stir together peanut butter, eggs, and vanilla in large bowl.
   
   
2. Stir in brown sugar until combined. Add baking mix and 3/4 cup dark chocolate morsels, stirring just until moistened. Spread mixture in a lightly greased 15- x 10-inch jelly-roll pan.
   
   
3. Bake at 325° for 20 minutes or until golden brown. Remove from oven, and sprinkle evenly with remaining 1 1/4 cups dark chocolate morsels; let stand 5 minutes or until chocolate melts. Spread melted chocolate evenly over top. Cut into triangles, bars, or squares.
   

Prep Time: 5 Minutes - Bake Time: 25 Minutes - Yields: 24 Bars

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Crockpot Slow Cooker Hot Fudge Cake Recipe

The sweet tooth has really been kicking in here lately; and especially the craving for anything hot fudge or chocolate!

And since I love hot fudge cake, I went in search of a tasty recipe. Imagine my surprise when I found a slow cooker version from Betty Crocker! I never even knew you could do something like this in a crock pot!

This recipe turned out to be so awesome! And so easy!

SLOW COOKER HOT FUDGE CAKE

Ingredients:

• 1 cup all-purpose flour
  
  
• 1/2 cup granulated sugar
  
  
• 2 tablespoons baking cocoa
  
  
• 2 teaspoons baking powder
  
  
• 1/2 teaspoon salt
  
  
• 1/2 cup milk
  
  
• 2 tablespoons vegetable oil
  
  
• 1 teaspoon vanilla
  
  
• 1/2 cup chopped nuts (optional)
  
  
• 3/4 cup packed brown sugar
  
  
• 1/4 cup baking cocoa
  
  
• 1 1/2 cups hot water

Directions:

1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
   
   
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
   
   
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.
   
   
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

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Authentic Mexican Restuarant White Cheese Dip

I could eat my weight in Mexican food - especially their Mexican White Cheese Dip! But, of course, I don't want to always spend the money to get it either.

So I spent a lot of time researching the perfect recipe, and finally found it Cocina de la Familia: More Than 200 Authentic Recipes from Mexican-American Home Kitchens.

And now I'll share it with you:

AUTHENTIC MEXICAN WHITE CHEESE DIP

Ingredients:

• 1 1/4 cup American Cheese, shredded
  
  
• 1/4 cup 2% or low-fat milk
  
  
• 1/2 tablespoon pickled jalapeno pepper, minced
  
  
• 2 1/2 teaspoons jalapeno juice

Directions:

1. Add all ingredients (in order) in microwave safe dish. Microwave on high for 1 to 1 1/2 minutes, stirring every 20 seconds.
   
   
2. Stir until smooth. If it seems too thin, keep stirring.
   
   
3. Serve with flour tortillas or tortilla chips.
   
   
4. For mild, leave out the jalapenos. IMPORTANT: Do not leave out the jalapeno LIQUID, that is what helps make the flavor.

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Slow Cooker Sweet 'n Sour Chicken Over Rice Recipe

Biggest Brother was spending his weekly wages at one of the local Chinese restaurants; so I decided it might be time for me to find a few chinese cruisine recipes before he went bankrupt at the age of 17.

Image my excitement when I found this slow cooker version of a favorite chinese dish. And I was even more surpised and delighted when it was a very good tasting recipe.

SLOW COOKER SWEET 'N SOUR CHICKEN OVER RICE

Ingredients:

• 1 lb baby carrots
  
  
• 1 medium onion, cut into wedges
  
  
• 6 boneless, skinlless chicken breast halves
  
  
• 20 oz can unsweetened pineapple chunks
  
  
• 1/3 cup brown sugar
  
  
• 1 tablespoon low-sodium soy sauce
  
  
• 2 teaspoons chicken bouillon granules
  
  
• 1/2 teaspoon salt
  
  
• 1/2 teaspoon ground ginger
  
  
• 1/4 teaspoon garlic powder
  
  
• 3 tablespoons cornstarch
  
  
• 1/4 cup water
  
  
• 3 cups cooked long grain enriched rice

Directions:

1. Layer carrots and onion in slow cooker. Top with chicken.
   
   
2. Drain pineapple, reserving juice. Place pineapple chunks over chicken.
   
   
3. Mix together pineapple juice, brown sugar, soy sauce, chicken bouillon, salt, ginger, and garlic. Pour over top.
   
   
4. Cook on low 6 - 7 hours.
   
   
5. Combine cornstarch and water. Gradually stir into slow cooker.
   
   
6. Cook 30 minutes longer or until sauce is thickened.
   
   
7. Served over rice.

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Super Simple Stove Top Beef Stew Recipe (4 Servings)

I love beef stew!! (Ok, I won't lie - I love the beef and the soup part but not the vegetables!)

I'll admit that I've tried the traditional, from-scratch method of making beef stew; but the results were...well, let's just say they were less than stellar.

But when I found this awesome recipe on the inside of the Hormel Beef Tips and Gravy that we all love, I was ecstatic! Simple and tasty....just how I like it!

HEARTY BEEF STEW

INGREDIENTS:

• 1 (17 ounces) package Hormel Refrigerated Beef Tips & Gravy
  
  
• 1 (15 ounces) can mixed vegetables, drained
  
  
• 1 (15 ounces) can baby potatoes, drained

DIRECTIONS:

1. Place all ingredients in a large saucepan.
   
   
2. Heat over medium heat until warmed through, stirring occassionally.

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Country Steak with Gravy Recipe (Weight Watchers)

As I've said a thousand times before (I'm a broken record), my family (well, the children only begrudingly) decided to eat healthier in 2009.

And since my husband orders country fried steak EVERY-SINGLE-TIME we go to Cracker Barrel, I was thrilled when I found this (much healthier) weight watchers recipe in In Good Time: 123 Slow Cooker Recipes to Come Home To.

After all there's nothing I love more than my slow cooker and good recipes!

COUNTRY STEAK WITH GRAVY (4 POINTS)

INGREDIENTS:

• 1 1/2 pounds boneless top round steak (1/2 inch thick)
  


• 1 (12 ounce) jar fat-free savory beef gravy
  


• 2 tablespoons tomato paste
  


• 1/2 teaspoon salt
  


• 1/2 teaspoon garlic powder
  


• 1/2 teaspoon pepper
  


• 1/2 teaspoon dried thyme
  
  
• Cooking spray

DIRECTIONS:

1. Trim fat from steak; cut steak into 6 equal pieces.
   
   
2. Combine gravy and next 5 ingredients in a small bowl. Stir well.
   
   
3. Layer gravyt mixture and steak in a 4-quart electric slow cooker coated with cooking spray, beginning and ending with gravy mixture.
   
   
4. Cover with lid; cook on high heat-setting for 1 hour.
   
   
5. Reduce to low-heat setting, and cook 6 to 7 hours or until steak is tender.

Yields 6 Servings (serving size: 3 ounces steak, 1/3 cup gravy)

---

This Recipe Listed At:

• The Grocery Cart Challenge Recipe Swap
  
  
• Food on Fridays
  

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Low Fat Marinated Chicken Tenders Slow Cooker Recipe

I discovered this tasty dish in Fix-It and Forget-It Lightly: Healthy, Low-Fat Recipes for Your Slow Cooker. While there is a few more steps on the front end than I would prefer for slow cooker meals, it's well worth the preparation effort.

Per Serving (8): 410 calories; 9g total fat (0 trans); 24g total carbohydrate (1g fiber, 4g sugar); 56g protein.

MARINATED CHICKEN TENDERS

Ingredients:

• 3 lbs chicken tenders
  
  
• 15 oz. bottle fat-free Italian salad dressing
  
  
• 1 tablespoon vegetable oil
  
  
• 2 1/2 cups flour
  
  
• 1/2 teaspoon salt
  
  
• 1/2 teaspoon Lawry's Seasoned Salt

DIRECTIONS:

1. Rinse chicken. Pat dry.
   
   
2. Cut chicken tenders into 1 inch square pieces and place them in a 9 x 13 pan.
   
   
3. Pour Italian dressing over meat and marinate for at least 3 hours.
   
   
4. place flour and seasonings in study plastic bag. Add 1/3 of the cubed chicken. Toss until all pieces are well coated.
   
   
5. Remove chicken (reserve flour mixture in plastic bag). Brown in vegetable oil in skillet. Remove chicken with slotted spoon. Place in slow cooker.
   
   
6. Repeat steps 4 and 5 with remaining chicken.
   
   
7. Cover. Cook on low for 2-3 hours.

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Super Simple Cake Mix Cookie Recipe

After having gestational diabetes in my last pregnancy, I seldom indulge in sweet treats anymore. However, when I do reward myself for a job well done, I'm usually found whipping up a batch of Super Simple Cake Mix Cookies.

This recipe was shared with me several years ago by a fellow member of a Moms Club in which I participated in at the time. And I have been in love with these cookies ever since!

SUPER SIMPLE CAKE MIX COOKIE RECIPE

Ingredients:

• White cake mix
  
  
• 2 eggs
  
  
• 1/4 cup vegetable oil
  
  
• 1/2 cup sugar

Directions:

1. Mix all ingredients well.
   
   
2. Roll out small amounts of the dough on pastry sheets.
   
   
3. Cut dough into desired shapes and place on cookie sheets.
   
   
4. Bake at 350 degrees (Fahrenheit) until the cookies turn golden brown.

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