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Wednesday, December 14, 2011

Mushroom Parmesan Stuffed Chicken

Serves 3


INGREDIENTS:
2 tbsp butter
2 tsp flour
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
2/3 cup fresh mushrooms
1/3 cup grated Parmesan cheese
3 boneless skinless chicken breasts


DIRECTIONS:
In a small saucepan melt butter. Stir in flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil, add mushrooms and cheese. Stir. Remove from heat.

Preheat oven to 375.

Flatten Chicken breast to a 1/4". Spoon mixture evenly into each chicken. Roll up and secure with toothpick or kitchen string. Season with pepper.

Place in baking dish, bake for 45 minutes. I served with fresh green beans and mashed potatoes.

Enjoy-
The Lineman's Wife

Thursday, December 8, 2011

Fat Free Cheeseball

Serves 12
I LOVE Cheeseballs!!! Like I could eat it for breakfast, lunch, and dinner and still want more. The problem is, my Hips seem to get bigger every time I eat it. So here is a fat free version of it.

69 calories/serving


INGREDIENTS:
2 packs of fat free cream cheese (Room Temperature)
12 slices turkey or ham lunch meat, chopped
2 wedges of laughing cow cheese (i used french onion)
1/4 cup fat free shredded cheese
1/4 cup fat free mozzarella
1/2 of a bell pepper chopped
4 green onions, chopped
12 black olives, chopped
1 tsp seasoning salt
Parsley

DIRECTIONS:
Place cream cheese and chopped lunch meat in a large mixing bowl. Using mixer, mix together. Add seasoning salt, and all cheeses, mix. Finally add all veggies. Using a 1/4 cup measuring cup, make 12 small balls. Roll in Parsley.

**As a side note, next time I will add some canned pineapple**

Enjoy-
The Lineman's Wife



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Wednesday, December 7, 2011

Ham and Pineapple Bread Pudding

Serves 8
This recipe is perfect for a brunch or with Christmas leftover ham. It is delicious, and so easy.
 INGREDIENTS:
2 tbsp butter
1 small green pepper chopped
1 small onion chopped
6 eggs
1 can (20oz) crushed pineapple in syrup
1/2 cup milk
1 tbsp dijion mustard
1 loaf french bread cut into 1/2 inch cubes (6 cups total)
1 lb cooked ham cut into 1/2 inch pieces
2 cups shredded Swiss cheese

DIRECTIONS:
Preheat oven to 375. In a medium skillet, melt butter over medium heat. Add peppers and onions, saute about 3 minutes. Remove from heat and set aside.

In a large bowl stir together eggs, pineapple (with juice), milk, and mustard until blended. Stir in ham, 1 cup of cheese, vegetables and bread. Pour into a 3-quart casserole. Top with remaining cheese.

Bake at 375 for 40 minutes until set and golden brown.

Serve and Enjoy-
The Lineman's Wife




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