MEXICAN-STYLE CHICKEN SPAGHETTI

1 lb boneless, skinless chicken breasts
1 lb velveeta cheese, regular or Mexican
1 can(s) rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste

1 Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
2 Remove chicken when completely done, about 10 to 12 minutes.
3 Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
4 Melt the butter in that same (empty) pot and sauté the onion and bell pepper.
5 Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
6 Add cheese and stir together, mixing well. Add salt and pepper to taste.
7 Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.

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BREAKFAST TATER TOT CASSEROLE

This recipe is on this blog because it goes together quickly. You can get this into the oven and go about your busy morning while it bakes. This is a repost of a very popular 2014 recipe.

1 lb breakfast sausage-browned, drained
2 cups shredded cheddar cheese
4 eggs beaten, add pepper if you like
2 cups milk, mix with eggs
2 lbs Tater Tots

Preheat oven to 350. In a 9x13 pan layer the sausage first, then cheese. Pour egg mixture over meat and cheese. Cover pan with Tater Tot layer.
Bake 45-50 minutes. Let it rest 5-10 minutes before serving. 

Yield: 8 servings

Variation: Add 3 to 6 strips of bacon to the sausage, if desired.

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OLD FASHION HOOSIER GERMAN CABBAGE

1 medium head cabbage, grated

1/2 cup boiling water
1/2 tsp salt
1 egg
1/3 cup white vinegar
3 tbsp sugar

In a large skillet or a saucepan, cook the cabbage in the boiling water with the salt for two minutes. Drain water from the cabbage. In a small bowl combine the egg, vinegar, and sugar. Pour the egg mixture over the cabbage, cooking while stirring, only until the egg congeals. Remove from heat and season with more salt and black pepper, if desired.

Often served with barbecued chicken and with ham.

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CHEESY BEEFY BOWTIE PASTA

This is a recipe I saw on another site I belong to. It looked so good I had to try it. Yum! To my diabetic readers, do not worry about the pasta as there is so much protein in this recipe. Use a whole grain or no carb pasts, if you need to. I always use whole-grain pastas. You could also use ground chicken or turkey, if you prefer.

1.5 lbs ground beef

12 oz bowtie (farfalle) pasta

4 tbsp butter, divided

1 small onion, finely diced

7 cloves garlic, minced

1 cup beef broth

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

1/2 tsp red pepper flakes

1.5 cups heavy cream

4 oz cream cheese, softened

1.5 cups grated Parmesan

1.5 cups shredded mozzarella, divided

1 cup shredded cheddar

Salt and black pepper to taste

Fresh chopped parsley for garnish

Directions:

1. Cook the bowtie pasta in a large pot of salted boiling water until tender. Reserve a little pasta water, then drain and set aside.

2. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the onion and cook until softened, then stir in the garlic.

3. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Season with salt, black pepper, smoked paprika, garlic powder, onion powder, Italian seasoning, and red pepper flakes.

4. Pour in the beef broth and let it simmer for a few minutes, stirring to combine all the flavors.

5. Reduce the heat to medium and add the remaining butter. Stir in the heavy cream and cream cheese until the sauce is smooth.

6. Gradually add the Parmesan, cheddar, and 1 cup of the mozzarella, stirring until the cheeses melt into a rich, creamy sauce. Add a splash of the reserved pasta water if needed.

7. Fold the cooked bowtie pasta into the skillet until every piece is coated with the cheese sauce.

8. Sprinkle the remaining mozzarella over the top and let it melt before finishing with fresh parsley and an extra sprinkle of Parmesan.

photo that was with the recipe

PEPPERCORN-SHALLOT MAYONNAISE

Looking for something new to spice up your burgers, BLTs, etc? Try this peppercorn-shallot mayo.

3/4 cup mayonnaise

1 shallot, minced

1 tbsp cracked mixed peppercorns

1 tbsp chopped tarragon

1/2 lemon, juiced

salt to taste, optional

In a small bowl combine all ingredients. Use to spread on buns, bread, etc for a refreshing taste on your sandwiches.

food network recipe and photo 2025

LEIGH'S CHICKEN SALAD FROM POINT OF GRACE

I am reposting this very popular post from 2014 for any who may not have seen it.

No rhyme, no reason, and barely a recipe, but it sure is yummy.

10.5 oz canned chicken drained
1/2 cup cream cheese softened
1/2 cup mayonnaise (Duke's is my favorite)
1/2 cup grapes, cut in half
1 Granny Smith apple, cut in small bites with skin left on
1/2 wedge of freshly squeezed lemon juice
1/2 cup of sliced almonds, toasted
salt and pepper to taste.

1. Mix ingredients together
2. Chill overnight (or at least 4 hours)

It's also delicious with your favorite crackers!
Serves 4

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CHICKEN WILD RICE SOUP

2 quarts chicken broth

1/2 lb fresh mushrooms, chopped
1 cup finely chopped celery
1 cup grated carrots
1/2 cup finely chopped onion
1 tsp chicken bouillon granules
1 tsp dried parsley flakes
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10 3/4-oz) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

In a large saucepan combine the first nine ingredients; bring to a boil. Reduce heat, cover and simmer for 30 minutes.

In a Dutch oven, melt the butter and stir in the flour; gradually whisk in the broth mixture. Bring to a boil, cook and stir for 2 minutes or until thickened. Whisk in the mushroom soup and wine or additional broth. Add the rice and chicken; heat through.

Yield: 3 1/2 quarts.

recipe and photo 2001 TOH.

ZERO CARB BISCUITS FROM AUTHOR KAREN KINGSBURY

I saw this recipe from popular Christian author Karen Kingsbury around a dozen years ago. It has proved to be quite popular so I am reposting for our newer followers.

SWEET POTATO FRIES

4 large sweet potatoes, peeled, cut into 1/2-inch thick fries 

3 tbsp olive oil

1 tsp garlic powder

1/2 tsp ground cumin

1/2 tsp paprika

1/2 tsp salt

1/4 tsp pepper

2 tsp lemon or lime zest

Flaky sea salt, optional

Heat oven to 400-degrees. Coat large rimmed baking sheet with cooking spray. 

In large bowl, toss potatoes with oil, garlic powder, cumin, paprika, salt and pepper. Transfer potatoes to baking sheet; spread out in single layer. Bake, turning occasionally, until tender and golden brown, about 25 minutes. Meanwhile, if desired, toss citrus zest with the sea salt. Transfer fries to napkin-lined serving bowl, sprinkling with citrus salt, if using.

Yield: 6 servings

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CORN CASSEROLE

1 can whole kernel corn, drained

1 can cream-style corn
1 pkg (8-oz) corn muffin mix
1 cup sour cream
1/2 cup butter, melted
1/2 cup shredded Cheddar cheese

Preheat oven to 350 degrees.
Spray a casserole dish with nonstick cooking spray; set aside.

In a large bowl, stir together the corns, muffin mix, sour cream and butter; pour into the casserole dish.

Bake at 350 degrees for 40 to 45 minutes or until golden brown. Remove from oven and sprinkle the cheese over the top. Return to oven and bake another 5 minutes or until cheese melts.

PIZZA PULL-APART BREAD

 I made this when I had quests. It was good and is so easy.

*2 (14 oz.) cans of Pillsbury pizza dough (you can use Grand biscuits)

*2 cups shredded Mozzarella cheese
*1/2 tbsp. basil leaves
*1/2 tsp. dried oregano
*1/2 tsp. fresh minced garlic
*1/3 cup olive oil
*1 (8 oz.) package of pepperoni (cut into quarters)
*1 cup Parmesan cheese

Preheat oven to 350 degrees. Spray Bundt pan well.

Cut pizza dough or biscuits into quarters.

Add all the ingredients in a bowl & toss so that the oil is spread evenly on each piece of dough

Bake in oven for 30 minutes (or until the top & and center is cooked) If the middle is still not cooked thoroughly, leave it in oven for another 5 minutes at a time until it’s done. Remove from oven & let rest for 5 minutes.

Flip over on to a plate & serve with marinara/pizza sauce for dipping.

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SMOKY CAULIFLOWER

This is a delicious side dish from TOH, 2013.

1 large head cauliflower broken into 1-inch florets (about 9 cups)
2 tbsp olive oil
1 tsp smoked paprika
3/4 tsp salt
2 garlic cloves, minced
2 tbsp minced fresh parsley

Place cauliflower in a large bowl.

Combine the oil, paprika, and salt; drizzle over cauliflower and toss to coat.

Transfer to a 15 x 10 x 1-inch baking pan. Bake, uncovered, at 450 degrees for 10 minutes.

Stir in the garlic and bake 10 to 15 minutes longer until cauliflower is tender and lightly browned, stirring occasionally.

Sprinkle with the parsley.

Yield: 8 servings

Note: This makes a good diabetic side dish. A 3/4 cup serving equals 58 calories, 4 grams fat (healthy fat from the olive oil), 6 g carbs, 2 g protein.

CAPRESE CHICKEN BURGERS

1 lb ground chicken

1 1/2 tsp dry Italian seasoning

1/4 tsp pepper

1 tsp oil

16 grape tomatoes

4 slices deli mozzarella

1/4 cup bottled creamy Caesar dressing

4 ciabatta rolls, split, or 8 slices sourdough bread, toasted

1/2 cup baby arugula

4 thin slices red onion

12 fresh basil leaves

In bowl, combine ground chicken, Italian seasoning and pepper; mix thoroughly with hands. Form into 4 (1/2-in thick) patties; reserve.

In nonstick skillet, heat oil over medium heat; add tomatoes. Cover and cook, shaking skillet occasionally, until tomatoes almost burn, about 5 minutes. Reserve.

In the same skillet over medium heat, cook burgers, flipping once, about 5 minutes per side until meat is cooked through, meat thermometer inserted in patties registers 160-degrees. Place cheese on burgers during last minutes of cooking. Spread dressing on bun bottoms or bread; top with arugula, burgers, onions, tomatoes, basil and bun tops.

recipe and photo Woman's World 2026

TUNA AND WHITE BEAN WRAPS

3/4 cup no-salt-added cannellini beans, rinsed and drained

3 tbsp plain fat-free Greek yogurt

2 tbsp lite mayonnaise

1 tbsp olive oil

1 tbsp lemon juice

1/8 tsp black pepper

Dash of salt

 3 cans (5-oz each) 50% less sodium chunk light tuna in water, drained

4 8-inch multi-grain flour tortillas

3 roma tomatoes, chopped (about 1 cup)

1/2 cup matchstick-size pieces of carrot

1/4 cup finely chopped red onion

1/4 cup snipped fresh parsley

In a food processor bowl combine the beans, yogurt, mayonnaise, olive oil, lemon juice, pepper and salt. Cover and process until smooth. 

In a medium bowl combine tuna and the bean mixture. Stir to coat tuna.

Divide the tuna mixture among the tortillas. Top with the tomatoes, carrot, onion, and parsley. Roll up tightly and serve immediately.

Yield 4 servings Per wrap: 337 calories, 10g (2g sat) fat, 25g protein, 35g carbs, 590 mg sodium.

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CHEESY MEXICAN-STYLE CHICKEN CASSEROLE

3 c. shredded cooked chicken
2 c. shredded Mexican-blend cheese + more for topping
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
2 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of doritos

Tomatoes and Lettuce for topping

Diced onion or sliced green onion for topping, optional

Preheat oven to 350 degrees.

Combine chicken, cheese, soup, milk, sour cream, canned tomatoes, and taco seasoning mix.

Lightly spray a 2-quart oblong baking dish and cover bottom with a layer of doritos. Add a layer (half) of the chicken mixture. Repeat layers. Sprinkle additional cheese over all.

Bake at 350 degrees until heated through and bubbly, 25-30 minutes.

After removing from oven top with chopped lettuce and chopped fresh tomatoes. Add diced onion or green onion, if using.

 

TATER TOT NACHOS

Note: This is a recipe from Pillsbury thus their product names. Feel free to substitute your favorite brands.

2

bags (16 oz each) Cascadian Farm™ Spud Puppies™ organic frozen potatoes

 

1/2

lb lean (at least 80%) ground beef

 

1/2

package Old El Paso™ taco seasoning mix (about 2 tablespoons)

 

3

tablespoons water

 

1 1/2

cups shredded Mexican cheese blend (6 oz)

 

1

cup Old El Paso™ Thick 'n Chunky salsa

 

Shredded lettuce

Sour cream and guacamole, if desired

Heat oven to 425°F. Line cookie sheet with sides with foil or cooking parchment paper. Place frozen potatoes on cookie sheet. Bake as directed on bag.

Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water. Cook about 2 minutes or until hot.

Sprinkle potatoes with beef mixture and cheese. Bake 3 to 5 minutes longer or just until cheese is melted. Top with remaining ingredients.

Note: 

Swap out the ground beef for a can of drained, rinsed black beans for a vegetarian twist. Personally, I use both since I am diabetic and need the protein.

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BRUSCHETTA MEATLOAF

This recipe goes together in only a few minutes. It does however require almost an hour baking time.

1 lb extra-lean ground beef
1 can (14.5-oz) tomatoes, do not drain
1 pkg (6-oz) stuffing mix for chicken
1 egg
2 green onions, finely chopped
1/2 cup shredded Italian cheese blend

Preheat oven to 375 degrees.

Mix the tomatoes and stuffing mix until combined; reserve half for later.

Add the ground beef and egg to the stuffing mix that remains; mix together well.  Press mixture onto the bottom of an 8-inch square baking dish.

Combine the reserved stuffing mixture with the onions and spread over the meat mixture. Cover pan with foil.

Bake at 375 degrees for 45 minutes; sprinkle the cheese over the top, /Continue baking, uncovered, for 10 minutes or until the meatloaf is cooked through.

This is a recipe I got from Kraft Foods in 2013.

CREAMY BROCCOLI SLAW

1/2 cup olive oil mayonnaise

3 tbsp cider vinegar

2 tsp honey

1 pkg (12-oz) broccoli slaw

1 small Golden delicious apple, julienned

1/4 cup minced shallots

2 tsp flax seeds

1/4 tsp salt

1/4 tsp pepper

Parsley or cilantro for garnish, optional

In a large bowl, whisk together mayo, vinegar and honey. Add broccoli slaw, apple, shallot and flax seeds; toss to coat. Season with salt and pepper. Garnish with the parsley or cilantro, if desired.

recipe and idea Woman's World 2024

BREAKFAST WASSAIL

This fruity drink in not just a holiday beverage. It is a great year-round beverage and is delicious hot or cold.

1 bottle (64-oz) cranberry juice

1 bottle (32-oz) apple juice

1 can (12-oz) frozen pineapple juice concentrate, undiluted

1 can (12-oz) frozen lemonade concentrate, undiluted

3 to 4 cinnamon sticks

1 quart water, optional 

In a large saucepan or Dutch oven, combine juices, lemonade and cinnamon sticks. Bring to a boil. Reduce heat; cover and simmer 1 hour. Add water, if desired. Serve hot or cold.

Yield: approximately 4 quarts

VERY BERRY SLUSHES

2 cups fresh strawberries or raspberries

1 1/2 cups ice cubes

1/4 cup honey

2 tbsp lemon juice

1-pint vanilla ice cream, optional 

In a blender or food processor combine berries, ice cubes, honey and lemon juice. Cover and blend or process until blended.

Pour mixture into individual glasses. Top with a scoop of vanilla ice cream, if desired.

Yield: 6 servings

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TUNA PENNE CASSEROLE

8-oz penne pasta, uncooked

1 cup corn kernels

1 cup frozen peas

1/3 cup seasoned panko breadcrumbs

1 tbsp olive oil

8-oz cream cheese, room temperature, cut into pieces

1 cup milk

2 garlic cloves, minced

1/4 tsp salt

2 cans (5-oz each) tuna, drained 

1 tsp grated lemon zest

Grease a 2-qt baking dish, set aside. Heat broiler.

Cook pasta according to the package directions for al dente, adding corn and peas during the last 3 minutes of cooking. Reserve 1/2 cup of the pasta liquid. Drain pasta and return to the pot.

In a bowl, mix panko and oil. Set aside.

In a saucepan, cook cheese, milk and garlic over medium-low heat while stirring, until the mixture is smooth. This will take about 5 minutes. Stir in the salt and add to the pot with the pasta. Stir in tuna, lemon zest and reserved pasta liquid. Transfer mixture to the prepared baking dish and sprinkle with the panko mixture. Broil 2 minutes.

Yield: 6 servings

recipe and photo Woman's World 2026

LOADED CAULIFLOWER

A friend of mine posted this recipe on her facebook page. I love it and thought I would share it with my readers.

Ingredients:

1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 Tbs chives and serve.

Here is the info from the fb post: https://www.facebook.com/groups/GettingFitwithDavid

CHERRY DUMP SALAD

3 cup miniature marshmallows

1 large can crushed pineapple, drained
1 can cherry pie filling
1 cup chopped pecans
1 can Eagle Brand milk
1 small carton frozen whipped topping, thawed

Mix whipped topping and milk together; stir in the pineapple, pie filling, and pecans.

Gently fold in the marshmallows to coat completely.

Cover and chill until serving time.

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HASH BROWN & SAUSAGE BREAKFAST CASSEROLE

This recipe is from the Southern Lady Cooks facebook page over a dozen years ago.  I like it because it goes together quickly and you can go on about your business while it bakes.  You can also make it the night before; cover and refrigerate it then bake it the next morning.  If you refrigerate overnight, you may need to add a few additional minutes of baking.

2 lbs. frozen hash browns, regular or Southern style
1 onion chopped
1 green pepper chopped
2 lbs. sausage or ham (could also use bacon or smoked sausage or any meat you like.
10 eggs beaten
Salt and pepper to taste
1/2 teaspoon garlic powder, Optional
1 1/2 cups shredded cheddar cheese
Oil for cooking hash browns
Heat oil, add hash browns, onion and peppers. Cook till potatoes begin to brown. Spray 9 x 13 baking dish with cooking spray. Spread potato mixture in pan, top with cooked sausage or ham. Pour beaten eggs over all and season with salt and pepper and garlic. Gently stir to coat all ingredients with eggs. Sprinkle with cheese. Can refrigerate overnight and then bake.
Bake uncovered at 375 degrees for 35 to 40 minutes. Makes 8 servings.  Enjoy.

Note: You can make half this recipe, too. You can use any kind of meat you like.

AMAZING ZITI

1 lb extra-lean ground beef

2 medium carrots shredded
2 cans (10 3/4-oz) reduced-fat condensed tomato soup
2 1/2 cups water
8-oz ziti
2 tsp basil
1 tsp onion powder
1 tsp garlic powder
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese

Cook the ground beef and carrots in a 4-quart Dutch oven over medium heat until beef is no longer pink; drain off fat.  Add the soup, water, ziti, basil, onion and garlic powders to the Dutch oven.  Bring to a boil and reduce heat.  Cover and cook approximately 25 minutes until the ziti is tender; stir occasionally during cooking.

Stir in the mozzarella cheese.

When serving, sprinkle with the Parmesan cheese.

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GRILLED BLACK BEAN-TURKEY BURGERS

1 lb ground turkey

1 can (15-oz) black beans, drained, rinsed and lightly mashed

3/4 cup grated Parmesan cheese

1/2 cup panko breadcrumbs

1 egg, lightly beaten

1 pkg (1-oz) dry onion soup mix

8 hamburger buns, toasted

Desired toppers

Preheat outdoor grill to medium-high heat.

Gently stir together turkey, beans, cheese, breadcrumbs, egg and soup mix in a large bowl. Shape mixture into 8 patties.

Oil grill grates. Cook patties, turning halfway through cooking, 8 to 10 minutes or until an instant-read thermometer inserted into centers, reads 165-degrees. Serve on the hamburger buns with your choice of toppings.

photo JoyBauer.com

TINY CHOCOLATE CREAM TARTS

10 to 12 (3-inch size) prepared tart crusts

1 can (14-oz) sweetened condensed milk
2 tbsps orange-flavored liqueur or orange juice
2 tbsp cold water
1 pkg (4-serving size) instant chocolate pudding mix
1/4 cup unsweetened cocoa powder
1 cup whipping cream, whipped

In a large mixer bowl, beat the milk, liqueur or juice, and cold water until blended; add pudding mix and cocoa powder.  Beat mixture until smooth.  Fold in the whipped cream.

Spoon equal portions of the pudding into the tart crusts.

Chill until set.

Garnish with fresh fruit, nuts, or whipped cream if desired.

Leftovers should be refrigerated.

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TROPICAL CRUNCH SNACK MIX

Perfect for munching or for gift-giving.

1 can (12-oz) honey-roasted peanuts
1 can (10-oz) salted cashews
10-oz dried banana chips
8-oz dried pineapple pieces
6-oz coconut chips

Combine all the ingredients together in a large bowl, stirring to mix well.  Serve immediately or store in an air-tight container.  To give as gifts, put mix in cellophane bags and tie with curly ribbon.

Yield: 11 cups mix 

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