French Toast Sticks

Wondering what to do with leftover hamburger and hot dog buns?  May I recommend French Toast sticks?  Yummm!

French Toast Sticks

Gather what you need: eggs, milk, cinnamon, vanilla, leftover buns (the unhealthy white ones are excellent!), cinnamon & sugar sprinkles* (all quantities to be determined by how much bread you have…)

French Toast Sticks

Cut Bread into 1″x3″ piecesFrench Toast Sticks

Whisk together remaining ingredientsFrench Toast Sticks

Dip bread pieces in mixture. Fry in greased pan (I used canola spray, but butter would be yummy!)
French Toast Sticks

Sprinkle with cinnamon & sugar. Serve immediately or freeze**.

P.S. My kids didn’t even need syrup!  But you could also add it to the dipping mixture for a little maple flavor.

* I always have some cinnamon and sugar mixed in my Pampered Chef shaker to use on toast.
** To freeze, lay a piece of wax or parchment paper on a flat pan.  Lay single layer of bread sticks on paper. Freeze for 1-2 hours. Transfer sticks to a plastic zipper bag or freeze-safe container.

Slow Cooker Beef Stew

Tuck this one away for next fall.  I made this a few weeks ago with some stew meat I had in the freezer. It was most likely my last stew/soup for the season! But it was delicious and EASY!  Originally found at Allrecipes.com

Slow Cooker Beef Stew

Ingredients:
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Directions:

  1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Sundried Tomato Chicken

This one also came from a recipe exchange at work.  Super yummy. A recipe I could serve to guests, and it’s so easy, they wouldn’t know it (except I’d tell them, because that’s what I do!)

Sundried Tomato Chicken

20 oz chicken breasts
4 oz jar of Sundried Tomato Pesto (found in 8 oz jar – at SuperTarget it’s in the pasta sauce section)
1/2 cup chicken stock
1/4 cup flour
1/8 tsp salt
1/4 tsp pepper
2 tbsp olive oil

Add flour, salt and pepper to large Ziploc bag.  Add chicken to bag, shake to coat. Add oil to large skillet and heat.  Add chicken and cook for 5-7 minutes on each side until brown. Add sundried tomato pesto and chicken stock to the pan. Cook until chicken is cooked.

Serve with: garlic mashed potatoes and grilled or roasted asparagus

Beef Enchilada Casserole

I got this one at a recipe exchange at work.  But by all the specific kitchen gadgets, I am fairly certain this is a Pampered Chef recipe.  Yummy Recipe. Super easy. Super fast!!

Beef Enchilada Recipe

1 lb 95% lean ground beef
1 tbsp Southwestern Seasoning Mix
¼ tsp salt
1 can enchilada sauce
¼ cup water
½ cup medium thick and chucky salsa
12 yellow corn tortillas
¼ cup snipped fresh cilantro divided
1 cup shredded Colby & Monterey Jack cheese blended, divided
Sour Cream and lime wedges (optional)

  1. Combine beef, seasoning mix and salt in *10 inch skillet. Cook over medium – high heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles using Mix N Chop. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.
  2. As beef mixture cooks, place tortillas in a stack and cut into 1 inch pieces using Pizza Cutter. Snip cilantro using Kitchen Shears
  3. Arrange half of the tortillas evenly over bottom of Deep Dish Baker; top with half of the beef mixture and half of the cheese. Sprinkle 2 tbsp of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.
  4. Microwave baker on HIGH 3-5 minutes or until cheese is melted. Garnish with remaining 2 tbsp cilantro. Serve with sour cream and lime wedges, if desired.

Yield 6 servings

Notes:
Easily cut a stack of tortillas using Pizza Cutter
If desired, 1 tbsp taco seasoning mix can be substituted for the Southwestern Seasoning Mix
For a variation in flavor, substitute ground turkey and green enchilada sauce for the beef and red enchilada sauce, if desired
For a spicier kick, hot salsa can be substituted for medium salsa, if desired
If yellow corn tortillas are not available white corn tortillas can be substituted

Barbecue Glazed Turkey Meatloaf

Another Weight Watchers Recipe. Very good.  I think I will make some changes next time. Like add carrots like my favorite meatloaf recipe.  I think that will add a little more dimension to the turkey  (this recipe kind of proves that I love my red meat – not bad, I just like red meat!)

Barbecue Glazed Turkey Meatloaf

1 1/4 pound(s) uncooked ground turkey breast, Skinless
1/3 cup(s) dried bread crumbs, seasoned
1/4 cup(s) low-fat shredded cheddar cheese, shredded
1/4 cup(s) onion(s), minced
1 large egg(s), lightly beaten
1 tsp dried oregano
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
2 Tbsp ketchup
2 tsp packed light brown sugar
2 tsp Worcestershire sauce
1 tsp Heinz Spicy Brown Mustard, or other brand

  1. Fold a 24-inch length of foil in half lengthwise. Fit into the bottom and up the sides of a 5–6-quart slow cooker insert.
  2. Put the turkey, bread crumbs, cheese, onion, egg, oregano, salt, and pepper in a medium bowl; mix with hands until well combined. Shape the mixture into a loaf and place on the foil in the slow cooker.
  3. Cover the slow cooker and cook until the meatloaf juices run clear or an instant read thermometer inserted in the center of the meatloaf registers 165°F, 3–4 hours on high or 6–8 hours on low.
  4. Combine the ketchup, sugar, Worcestershire sauce, and mustard in a small bowl. Spoon the mixture over the meatloaf, spreading it smooth. Cover the slow cooker and cook until the glaze is heated through, about 30 minutes longer. With the help of the foil, lift the meatloaf from the slow cooker and transfer to a platter. Discard foil and cut the meatloaf into 6 slices.

Yields 1 slice meatloaf per serving.

Dijon-Roasted New Potatoes

A Weight-Watchers Recipe. Very delicious.  Great Flavor!  Super easy to make!

Dijon-Roasted New Potatoes

1 spray(s) cooking spray
2 Tbsp Dijon mustard
1 tsp olive oil
3/4 tsp paprika
1/2 tsp table salt
1/4 tsp dried thyme
1/4 tsp black pepper
1 1/2 pound(s) uncooked new potatoes, red or white, quartered or halved

  1. Preheat oven to 425°F. Coat a 9- X 13-inch baking dish with cooking spray.
  2. In a large bowl, whisk together mustard, oil, paprika, salt, thyme and pepper; add potatoes and stir to coat.
  3. Transfer potatoes to prepared baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 to 20 minutes more. Yields about 1 1/4 cups per serving.