Chicken 'N Veggies Braid

Preheat: 375 Bake: 25-30 min Serves: 6
Ingredients

• 2 batches Crescent Roll Dough, can use store bought Crescent Roll Dough
• 2 lb cooked chicken, cubed or shredded
• 2-3 c diced vegetables; such as: broccoli, cauliflower, carrots, bell peppers, onions, mushrooms, corn, peas, green beans, spinach...
• 1-2 cloves garlic, minced
• 1/4 tsp salt
• pepper to taste
• 1 c shredded cheese
• 1 c milk
• 2 Tbs butter
• 2 Tbs flour
• 1 egg white, beaten

Directions

1. Prepare crescent roll dough, roll out to form a 9"x12" rectangle. Cut 1"Wx2"L strips in towards the center, starting on the long sides. There should be a solid strip about 3-4" down the center, with the cut strips forming a fringe down each side.
2. Combine chicken, diced vegetables, salt and pepper in a large bowl until well mixed; pour evenly over Crescent dough.
3. Make a white sauce roux: Melt butter in sauce pan over low heat; slowly blend in flour until smooth; stir in milk, heat to boiling, boil 1 min stirring constantly.
4. Slowly mix shredded cheese into roux until melted; pour over chicken mixture on crescent dough.
5. Fold crescent edges criss-crossed to form a braid, pinch or twist ends to seal.
6. Brush braid dough with egg white.
7. Bake, until golden brown.

French Toast Casserole

Preheat: 350F Prep: 15 min Bake: ab 45 min Serves: 8

Ingredients:

• 1 loaf cinnamon raisin bread, cubed (see recipe)
  
• 6 eggs
• 3 c half & half (see recipe)
  
• 2 tsp vanilla extract

Topping Ingredient Options:

• Butter & a light dusting of cinnamon & sugar
  
• Butter drizzled with pure maple syrup
• Butter & a light dusting of confectioners sugar
• Whipped honey butter (see recipe)
  

Directions:

1. Place bread cubes in a greased 3-qt shallow baking dish.
2. Beat eggs, half & half, & vanilla in a medium bowl with a fork or whisk.
3. Pour over the bread cubes.
4. Cover dish and refrigerate for 1 hour or overnight.
5. Uncover the dish & Bake until golden brown and set in the center.
6. Top with your choice of topping while still hot & serve with a tall glass of milk.

Tip: For convenience you can use 1, 16 oz, loaf cinnamon rasin bread from your local grocer or bakery.

Bread Pudding

Preheat: 350°F Prep: 20 min Bake: 40-50 min Serves: 15 Cost: Under $1 per serving

Note: In my house we never have stale or leftover bread... When I want to make bread pudding I have to actively buy bread for the pudding. So I stop in at my local supermarket bakery & see if they have any day old french bread. They will even cut it up into chunks for me while I am doing the rest of my shopping. Talk about your mess saver!

Pudding Ingredients:

• 2 loaves french bread, cubed (about 8 c)
• 2 c raisins (juicy fat raisins, not super dry tiny ones)
• 4 c whole milk
• 1/2 c salted butter
• 1 c sugar
• 1/2 c brown sugar
• 4 eggs, slightly beaten
• 2-4 Tbs real vanilla extract
• 1 Tbs ground cinnamon

Simple Sauce Ingredients:

• 1 can sweetened condensed milk

Optional; Vanilla Sauce Ingredients:

• 1/2 c sugar
• 1/2 c brown sugar
• 1/2 c whipping cream
• 1/2 c butter
• 1 tsp vanilla
• 3 Tbs dark rum, optional

Directions:

1. Combine bread & raisins in a lg bowl
2. In a sauce pan, over mead heat, cook milk & butter until butter is melted.
3. Pour milk mixture over bread & raisins; let stand 10 min.
4. Stir in remaining pudding ingredients letting stand several minutes, repeating the process several times until bread is soaking.
5. Pour into a lightly buttered 9x13 in baking dish.
6. Top with sweetened condensed milk.
7. Bake until center is set & top is browned & bubbly.
8. Best served warm.

Vanilla Sauce directions:

1. In saucepan, over med heat, cook: sugar, brown sugar, whipping cream, butter, & rum if desired; stirring occasionally until mixture thickens & comes to a full boil, 5-8 minutes.
2. Stir in 1 teaspoon vanilla.
3. Serve sauce over warm pudding.

Breakfast Bake

Preheat: 350 F Prep: 10 min Bake: 10-15 min Serves: 4 Cost per serving: $1

Ingredients:

• 1 tsp vegetable oil
• 3 c sliced or chopped vegetables, such as: bell peppers, broccoli, carrots, cauliflower, corn, green beans, onions, peas, tomatoes (seeded) or zucchini (may be frozen but must be thawed before adding)
  
• 1 clove garlic, minced
• 1, 2 oz, package cream cheese, softened
• 3 eggs
• 1 c cubed day old bread
• 1/3 c cooked ham
• 1/8 tsp black pepper, freshly ground
• 1/3 c shredded cheese

Directions:

1. Cut vegetables so they are all ab the same size.
2. Heat oil over med high in a lg skillet.
3. Saute garlic.
4. Add vegetables & cook until tender.
5. Turn off heat and pat vegetables to remove moisture, set vegetables aside.
6. In a lg bowl beat cream cheese until smooth.
7. Add eggs to cream cheese & beat well.
8. Stir vegetables, bread, ham, & pepper into egg mixture.
9. Pour into a lightly greased 8x8 in baking dish.
10. Bake, uncovered until the egg mixture doesn't jiggle.
11. Remove from heat, sprinkle with cheese & let stand 5-10 min before serving.
    

Banana Breakfast Split

Prep: 5 min Serves: 4-8 Cost per serving: $1.50

Ingredients:

• 4 sm bananas
• 2 c low-fat yogurt
• 1 c granola or flake cereal
• 2 c washed & sliced/chopped fresh fruit or berries, such as: apple, kiwi, orange, or strawberries

Optional Toppings:

• spices: cinnamon or nutmeg
• chopped nuts
  

Directions:

1. Cut bananas in half lengthwise & place in a shallow bowl.
2. Top with yogurt, cereal, fruit, & any optional toppings.
3. Serve.
   

PB Pita Pockets

Prep: 15 min Serves: 4, 1/2 pita Cost per serving: $1

Ingredients:

• 2 fresh fruit, such as: apples, pears, bananas, peaches, or mangoes
• 2 med whole wheat pita pockets
• 1/4 c peanut butter

Directions:

1. Wash & slice fruit.
2. Cut pitas in half to form 4 pockets.
3. Warm each pita in the microwave for ab 10 seconds to make them flexible.
4. Carefully open ea pocket & add ab 1 Tbs peanut butter to its inside walls (you may need to warm the PB as well).
5. Fill each pocket with sliced fruit.
6. Serve at room temp with a cold glass of milk.
   

Mexican Chicken Soup

Prep: 15 min Cook: 20 min Serves: 8, 1 c bowls Cost per serving: $1

Ingredients:

• 1 lb fresh tomatoes, diced
• 1 c black beans, rinsed & soaked overnight (or 1, 15 oz, can)
  
• 2 c corn (or 1, 15 oz, can corn, drained & rinsed
• 1, 14 oz, can low sodium chicken broth
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp black pepper, freshly ground
• 1 lb chicken, shredded (fat, skin & bones discarded)

Optional Garnish:

• salsa
• shredded cheese
• tortilla chips
• sour cream
• fresh cilantro, chopped
  
• fresh avocado, chopped or sliced
  

Directions:

1. In a lg pot add: tomatoes, beans, corn, broth, garlic, chili powder, cumin, pepper, & chicken.
2. Heat to boiling, reduce heat to simmer, covered, until chicken is tender.
3. Garnish & Serve!
   

Mozzarella Bites

Preheat: 325 F Prep: 10 min Bake: 8 min Serves: 15, 2 sandwiches ea.

Ingredients:

• 1 pkg, 8 oz, low-moisture part skim milk mozzarella cheese
• 60 Ritz style crackers
• 1 c marinara sauce

Directions:

1. Cut cheese crosswise into 15 slices, then cut each slice in half.
2. Top 30 crackers with cheese & top each with another cracker.
3. Place sandwiches onto a 15x10x1 in pan.
4. Bake until cheese begins to melt.
5. Heat marinara sauce in microwave until warm.
6. Serve.
   

Chicken Salad Sandwhiches

Prep: 15 min Serves: 6

Ingredients:

• 1/4 c mayonnaise
  
• 1/4 c plain yogurt
• 1 Tbs Dijon mustard
• 1 Tbs lemon juice
• 2 c cooked chicken breast, cubed
• 1/2 c red seedless grapes, halved
• 1/4 c celery, diced
• 1/4 c almond slivers
• 6 romaine leaves
• 6-12 tomato slices
• Salt & pepper to taste
• 6 pita pockets or bread for sandwiches
  

Directions:

1. In a med bowl combine mayo, yogurt, mustard & lemon juice; salt & pepper to taste.
2. Add in chicken, grapes, celery & almonds; toss to coat.
3. Place lettuce & tomato slices on bread & fill with chicken salad.
   

Fruit Kabobs & Dip

Prep: 15 min Serves: 8

Kabob Ingredients:

• 2 c fresh fruit chunks, such as: Apple, Cantaloupe, Grapes, Honeydew, Kiwi, Pineapple, Strawberries, Watermelon, etc.

Dip Ingredients:

• 1/2 c berry applesauce
• 1/2 c low-fat vanilla yogurt

Directions:

1. Prepare dip: Blend applesauce & yogurt in a small bowl until thoroughly combined.
2. Prepare Kabobs: Divide fruit chunks evenly & place on skewers to form kabobs. Optional: lightly grilling fruit can heighten the flavor of some fruits.
3. Cover & chill until ready to serve.
   

Healthy Sloppy Joes

Prep:5 min Cook: 15-20 min Serves: 4 Cost: under $9.00

w/"Franz 100% whole wheat" BBQ buns:
Calories: 350 Fat: 7g Cholesterol: 65mg Sodium: 405mg
w/2 slices "Sara Lee 45 calories & delightful 100% Multigrain" bread:
Calories: 160 Fat: 5.5g Cholesterol: 65mg Sodium: 245mg

Ingredients:

1. 1 lb extra lean ground beef (93-96% beef)
2. 1, 6 oz, can NO-SALT-ADDED tomato paste
3. 1/2 c water
4. 1 Tbs dried, minced onion
5. 1/2 tsp dry mustard
6. 1/4 tsp garlic powder
7. 1/4 tsp chili powder
8. 1/4 tsp freshly ground black pepper
9. 4 whole grain hamburger buns or 8 slices bread, toasted

Directions:

1. Over medium heat break up & brown ground beef, drain grease.
2. Add remaining ingredients, combine thoroughly.
3. Simmer approximately 10 minutes, stirring occasional.
4. Serve with a simple green salad.

Tip: use leftover Sloppy Joe meat for nachos, or bake in a pie crust for a pastry pocket.

Moon Over Miami (or egg in a basket)

Prep: 15 min Serves: 1

This recipe has many different names: birds nest, bulls eye eggs, cowboy eggs, egg-in-a-hole, egg in a/the basket, eggs in a blanket, elephant egg bagel, frog in a hole, gas house eggs, moon eggs, Moon over Miami, and Rocky Mountain toast.

Ingredients:

1. 1 slice bread (can use half a bagel or a waffle instead)
2. butter, margarine or bacon grease for you southern food lovers out there!
   
3. 1 egg

Optional Ingredients:

1. salt & pepper to taste
2. hot sauce
3. shredded cheese
   

Directions:

1. Use a cookie cutter to cut a hole in the middle of a slice of bread (most people choose a circle, oval or egg shape but to make it more fun I let my kids pick any shape they want- my oldest usually picks a skull & my youngest a dog or flower).
   
2. Lightly grease the bread on both sides.
3. Fry bread like you are frying a grilled cheese sandwich.
4. Crack an egg into the cut-out hole
   

PB&J Muffins

Preheat: 375ºF Prep: 15 min Bake: 20 min Yields: 12 muffins

Ingredients:

1. Non-stick cooking spray
2. 2 c wheat flour
3. 1 1/2 tsp salt
4. 1 Tbs baking powder
5. 1 c milk
6. 2 lg eggs
7. 2/3 c sugar
8. 1 c creamy peanut butter
9. 1/3 c vegetable oil
10. 1/2 c seedless jam or preserves
11. 1/4 c raw, coarse ground sugar

Directions:

1. Spray muffin pan with no-stick cooking spray.
2. Stir together flour, salt & baking powder in a large bowl.
3. Add milk, eggs, 2/3 cup sugar, peanut butter & oil to bowl.
4. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat!!!
5. FILL prepared muffin cups evenly with half of the batter.
6. Place 2 level teaspoons jam or preserves in the center of each muffin.
7. Evenly divide remaining batter between muffin cups.
8. Sprinkle with 1/4 cup coarse sugar.
9. Bake.
10. Remove from oven.
11. Cool in pan 5 minutes.

Grape Slushies

Prep: 10 min Serves: 4

Ingredients:

1. 1/2 cup concord grape juice
2. 1 cup seedless grapes
3. 1 cup your choice fruit or berries, or just add more grapes
4. 2 cups ice cubes

Directions:

1. Pour juice into a blender.
2. Drop in fruit & ice.
3. Put the lid on & blend until near smooth.

No Bake Snack Mix

Prep: 5-10 min
Category: Snack, Child Friendly

Possible Ingredients:

1. Pretzels
2. Popcorn
3. Cereal
4. Small Crackers, such as: Animal Crackers, Cheez-its, Wheat Thins, etc.
   
5. Granola
   
6. Nuts
   
7. Dried Fruit
8. Chocolate Chips
9. Marshmallows
   
10. Small Candies: M&Ms, Chocolate covered raisins, jelly beans
    

Directions

1. Add handfuls of each ingredient, less for the sugary sweet ingredients, into a medium to large sized bowl that has a lid.
2. Mix together.
3. Seal & store.
4. Serve about 1 c snack mix per person when needed.
   

Yogurt Popsicles

Prep: 15 min
Category: Snack, Dessert, Child Friendly

Ingredients:

1. 1 c Plain or Vanilla yogurt
2. 1 c Fruit, cubed or pureed; such as: apples, berries, bananas, kiwi, peaches, nectarines, starfruit...
3. 1 c fruit juice; such as: apple, orange, or white grape
   
4. Granola
   

Directions:

1. Combine yogurt, fruit and fruit juice in a medium sized bowl, stir thoroughly.
   
2. Pour mixture into Popsicle molds.
3. Top with 1 tsp granola per Popsicle.
4. Insert sticks.
5. Freeze.
   

Pinwheel Sandwhiches

Prep: 5 min Serves: 1
Category: Appetizer, Lunch, Snack, Child Friendly

Ingredients:

1. 1 slice bread, white, wheat, sourdough, etc.
2. Your choice of sandwich filling, such as: peanut butter & jelly, meat & cheese, ham or tuna sandwich spread, cream cheese & cucumber, peanut butter or cream cheese & fruit slices, etc.
   

Directions:

1. Roll bread flat with a rolling pin.
2. Place sandwich filling on bread.
3. Roll.
4. Cut roll into round disc shaped slices.
5. Serve.
   

Classic Ants on a Log

Prep: 5 min
Category: Snack, Child Friendly

Ingredients:

1. 4 celery stalks; washed, dried & cut in half
2. enough peanut butter to fill all of the celery sticks
   
3. 1/4 c raisins (or dried cranberries for red ants)

Directions:

1. Fill celery stalks by spreading peanut butter evenly with a butter knife.
2. Remove excess peanut butter by running the butter knife along the top edges of the celery sticks.
   
3. Arrange raisins in a single file line down the center of the peanut butter.
4. Serve.

Optional Ingredients:

1. Cinnamon sprinkled lightly over each stick.
2. Cream Cheese instead of peanut butter.
3. Kraft Old English cheese spread instead of peanut butter.