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Saturday, October 24, 2009

Spinach and Cheese Ravioli By: Lindsey

My sister and sister in law get recipes from a friend's blog who has a "foodie friday" post every Friday(such a cute idea!). I decided to take a look at her recipes and I found one that was a hit with everyone who tasted it including my kids.


Ingredients

1 package frozen cheese ravioli (cheese #1)
1 jar alfredo sauce (cheese #2)
1 cup frozen cut spinach
2 cups of mozzarella cheese (cheese #3)

Boil pasta until done. Cook spinach in skillet on stove until thawed. Add your favorite jar of alfredo sauce to spinach. Mix until well blended. Drain pasta and put in bottom of 9x13 dish. Pour sauce mixture on top of pasta. Generously sprinkle cheese on top of pasta. Place in oven(350) until cheese is browned a bit.



Caramel Pudding Pumpkin Cupcakes By: Lindsey

Can I just say these are A-M-A-Z-I-N-G!!! They are SO stinkin good and they are good for you!!! Here is the info: (Makes 12 servings) Per Serving(1 Cupcake): 108 Calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugar, 2g protein.


2 Cups Moist Yellow Cake Mix(1/2 of 18.25 ounce box)
1 Cup canned pure pumpkin
1/3 Cup fat-free liquid egg substitute
2 Table spoons sugar free maple syrup
2 Teaspoons cinnamon
2 Teaspoons Splenda no calorie sweetner
1/8 Teaspoon salt

Ingredients for topping

3 chewy caramel squares
2 teaspoons light vanilla soymilk


Preheat the oven 350

Mix all cupcake ingredients in mixing bowl. Add 1/3 cup water(I totally forgot this part and they were still yummy). Whip with wisk or fork for two minutes.

Spray 12 cup muffin pan. Fill cups evenly.

Cook for 12 minutes until top of cupcakes look gooey but have puffed up.

Once cupcakes are coo,l place on plate/dish. Microwave in a bowl caramel squares and soymilk for about 1 1/2 min. Microwave it in 30 sec. increments. Stir in between. Immediately pour over cupcakes.

SO GOOD!

Sausage Balls: by Kimberly

An oldie but a goodie!

Preheat oven at 400 degrees

Ingredients:
1 lb sausage
2 cups bisquick
1 cup cheddar cheese shredded
1/2 cup water

Scramble sausage in pan until slightly brown. Pour off grease. Add bisquick, cheese and water. Make into balls. Place on cookie sheet and bake for 12-15 minutes. These can be frozen before cooked and baked as needed too!

Thursday, October 22, 2009

Lite Grape Salad By:Donna Lombard

I've had this grape salad but it was made with all the fattening ingredients but this is just as good if not better and it's a-lot less fattening.


Lite Grape Salad

3 cups of seedless Green Grapes (sliced in half)
3 cups of seedless Red or Purple Grapes (sliced in half)
8 oz of Fat Free or Light Cream Cheese (you need to let soften by room temp. FF doesn't soften well in microwave)
8 ox of Fat Free or Light Sour Cream
1 cup of white Splenda
1 tsp of Vanilla
1 cup of brown sugar Splenda
1 cup of chopped pecans

Mix softened Cream Cheese, Sour Cream, white Splenda and
Vanilla real good, stir in grapes.

Spoon into shallow dish (9 x13 is to large something a little smaller)

Mix Brown Sugar Splenda and Pecans together then spoon on top of grape mixture.

Fridge over night.


Low Calorie Banana Pudding by Ashley

Ingredients:
2 cups of plain light soy milk (I used almond milk)
1 cup Cool Whip Free, thawed
2 1/2 medium bananas, sliced
1/4 granulated white sugar
1/4 cup Splenda
1/4 cup cornstarch
1 1/2 Tbsp light whipped butter or light buttery spread
1 teaspoon vanilla extract
1/4 tsp salt
Directions:
In a medium pot combine sugar, Splenda, cornstarch, and salt.
Place over med./high heat and slowly add milk. Stirring constantly with a wire whisk. Bring to a boil. Once boiling, continue to stir for 4 minutes.
Remove pot from heat and add vanilla and butter. Stir until smooth and let cool for 5 minutes.
Slice 2 bananas. In a 9 inch pie dish (i used my round corning ware) layer sliced bananas, custard/pudding, bananas, pudding. Allow to sit at room temp for about 10 minutes. Refrigerate for 2 hrs. When you are ready to serve cover with Cool Whip and the 1/2 banana slices left.
Makes 8 servings. 115 calories 1.5g fat

Low Calorie Strawberry Shortcakes by Ashley

dI checked out a Hungry Girl recipe book from my local library recently and found all kinds of low calorie/fat sweet treats. It is no surprise to anyone that knows me that I LOVE sweets, so this is a good alternative for me. My boys loved them also. Check out the Banana Pudding also.
Ingredients:
3/4 cup angel food cake mix
3/4 cup Cool Whip Free, thawed
3/4 sugar-free strawberry preserves
3/4 cup sliced strawberries
Directions:
Preheat oven to 375 degrees.
Line a 12-cup muffin pan with baking cups. (you need to use baking cups)
Place cake mix in a medium bowl. Add 1/2 cup water. Using electric mixer, beat at low speed for 30 seconds. Increase speed to medium and mix for 1 minute. Let sit for 2 minutes. Divide evenly into baking cups and cook for 12-15 minutes or until tops are golden brown.
Allow cupcakes to cool completely. Spread preserves on top of each cupcake. Top with Cool Whip and sliced strawberries.
68 calories, 0g fat per serving!!!

Laughing Cow Chicken by Ashley

Chicken!! Chicken!! We eat chicken all the time and I get stuck in a rut about how to make it, so I tried this last night. We had friends come over and it was a hit. Love new ways to make chicken breast.
Ingredients:
chicken breast
light garlic and herb laughing cow cheese wedges (1/2 wedge for each chicken breast)
cooking spray
1/2 cup bread crumbs
dried parsley flakes
grated Parmesan cheese
toothpicks
Directions:
Preheat oven to 400 degrees. Lay each chicken breast flat. Spread 1/2 wedge of cheese over one side of the chicken. Roll up and seal with a toothpick. Meanwhile mix together bread crumbs, parsley, and Parmesan cheese. Spray chicken with cooking spray and cover with bread crumb mixture. Place in baking dish. Bake for 15-25 minutes, and then broil until crust is golden brown. Remove toothpicks and serve.

Saturday, October 17, 2009

Easy Roast

My sister told me I had to put this on the blog. I make it all the time and just made it for our small group last night. Easy Breezy!!


1 Eye of Round Roast (any size or kind of roast works)
1 can of Cream of Mushroom Soup
1 can of Beef Broth
1 packet of Onion Soup Mix

Cook in a crock pot on low for 8hrs or high for 4hrs. It should be tender enough to cut with a plastic fork.



Lima Bean Soup by Ashley

Do not let the Lima Bean part fool you. This recipe is awesome. It makes a ton. And it is southern to the core. Serve it with cornbread!! Please at least try it!! Yummy.


Ingredients:
2 cups dry baby lima beans (or regular size limas work also)
Lower sodium bacon (you can use turkey bacon)
1 (10-ounce) frozen whole kernel corn
1 (14-ounce) package smoked kielbasa or sausage, thinly sliced (I used turkey kielbasa)
1 onion, chopped
1 1/2 Tablespoon flour
salt and pepper, to taste

Directions:
Place beans in large heavy saucepan. Add enough water to cover. Bring to a boil. Cook covered for 2 1/2 hours or until tender. Cook bacon in large skillet on medium heat until crispy. (Note: Since the turkey doesn't have much fat, I used a little bit of olive oil.) Drain on paper towels, reserving drippings in skillet. Crumble bacon. Add bacon, corn kielbasa (or sausage) and onion to beans in saucepan. Reduce heat to low; simmer 1 hour. Stir flour into reserved bacon drippings in skillet. Cook on medium-low heat until bubbly, stirring frequently. Gradually stir in 1 1/2 cups of water until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add soup; simmer 30 minutes. Season to taste with salt and pepper.

Monday, October 12, 2009

**BLOGGY GIVEAWAY!!!**

PLEASE e-mail lombardrecipes@gmail.com and enter our bloggy giveaway! Winner gets your recipe posted on this blog and a REALLY cute notepad with your name on each page(scroll down to see pic of notepad). PLEASE PLAY! It will be fun!!

Mexican Dip By: Lindsey

Had this recipe for forever. My mom gave it to me. Last night was the first time in a long time that I made it. It was a hit! (Actually, my mother in law made it for me...I was out of town and got home when the dinner was ending...GOOD JOB LYNN!). Everyone was talking about it. So here ya go:


Green Onions
2 8oz. blocks of cream cheese
2 cans chili with beans
Shredded Cheddar Cheese

Mix together cream cheese and chili with beans. Pour in the bottom of 9x13 dish. Generously sprinkle cheese on top. Add chopped green onions onto cheese. Put in oven on 350 until cheese is melted. Serve with chips of your choice.

Thursday, October 8, 2009

Snack Mix by Ashley

This has been around the Lombard household for a long time now. It is very addicting. Once you start it is hard to stop. I love to make this for football season or small group.


1 bag of Gardettos
1 bag of plain M&M's
1 can of mixed nuts
1/2 box of Crispex cereal

Mix it all together. I usually use the large bag M&Ms and the mixed nuts.

Tuesday, October 6, 2009

Three EASY meals: by Kimberly

So, I was looking on my friend Claire's blog the other day and made one of her recipes. She's so creative at everything and a really good cook and we've given her some shout outs before for her good recipes!
However, first I made too much chicken taco meat (located on our blog) and ended up having 3 meals made easy!

FIRST:
I made chicken tacos: I used 10 chicken breast, 2 cans of chicken broth and 2 packs of taco seasoning. Cook in the crockpot all day on low. Then shred it while in the crockpot. The leftover chicken, I made into the next two meals after I used it for the tacos:

SECOND meal:
Mexican Skillet Delicioso (recipe on our blog)

THIRD meal:
Tortilla Soup
Shredded Chicken (2-3 cups)
Can of nacho cheese
Can of Cheddar Cheese
Can of Cream of Chicken Soup
Jar of Salsa
Jar of water (used Salsa jar)
Can of enchilada sauce

Served them all with tortilla chips and fixings! So delicious and really only one day of 'real' cooking - only because I usually think the meat is the hardest!!
Hope this helps someone have an easy week of dinners.

**BLOGGY GIVEAWAY!!!**

Hello Fellow Bloggers and Recipe Lovers! :) We have decided to do a bloggy giveaway!!!! Very exciting! So, here is what you do. Ready? It is so easy! Email us your favorite holiday dessert/sweet treat recipe. Please e-mail your recipes to lombardrecipes@gmail.com by Friday, October 16th. You wanna know what you will win?! First, your recipe will be posted on this blog. Woo hoo! Second, you will win what you see below(fyi, might not be the same design). How cute is that? It is a notepad with YOUR name on the pages. We LOVE these. I get a refill every Christmas because we use them so often. Please ENTER!!

Chicken Pot Pie By: Lindsey

This is not a fancy recipe for chicken pot pie. But, you know...we don't do too many fancy recipes on here do we? No...because we have KIDS! This is tasty and maybe a good way to get your kids to eat some veggies. Even if they are coated with cream of chicken soup and cheese. Right? ha!

2-3 boneless chicken breast, cubed
4-8oz. sharp cheddar cheese
1 can veg all(big can), drained
1 can cream of chicken soup
2 pie crust(frozen)

Mix all 4 ingredients. Pour in one pie crust. Put the other pie crust upside down on top. Bake at 350 for 30-45 min or until golden brown.

*I usually make 2 pot pies instead of 1 because this recipe makes a lot of filling*

Chicken Casserole By: Lindsey

This recipe is so common I am not even sure if I should post it. However, if you do not have a recipe for this or have never had it you have GOT to try it. Such a Southern recipe. Grew up having it and everyone in college made it. Ha!


3 sleeves Ritz Crackers
4 or 5 boneless chicken breast
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz sour cream
1 stick butter

Melt 1/2 stick butter in 9x13 dish. Crush 1 1/2 sleeves of crackers and pour into butter. Stir and spread over bottom of dish. Shred COOKED chicken(boil it to cook it) and layer over crackers. Mix sour cream and both soups together and pour over chicken. Melt 1/2 stick of butter in a mixing bowl. Crush remaining crackers and add to butter. Stir until mixed well then add to top of casserole. Bake at 350 for 45 minutes or until golden brown.

Chili By: Lindsey

My mom has made this for us for forever and it is so good. She also makes peanut butter and syrup(Kyro sp?) sandwiches with it. Which goes great together.


1 packet of Chilio or McCormik chili mix
2 cans hot chili beans(or pinto beans bc it is hard to find chili beans)
1 can tomato sauce(Hunts 16 oz.)
1 can diced regular tomatoes(I use 2 cans)
1/2 cup Ketchup
1 lb. hamburger meat

Cook your hamburger meat. Mix all ingredients except ketchup in pot. Add water. Bring to boil. Add ketchup. Simmer until ready to eat.

Friday, October 2, 2009

Squash Casserole By: Lindsey

My Dad brought home lots of squash from a neighbor in Alabama. So, my husband(who is a great cook) threw some on the skillet and did something "magical" and voila...they were yum-o! Sorry, don't have that recipe...however, he asked me to make squash casserole one night. I had never made squash casserole so I busted out the southern(aka Georgia...Voice of Truth...Irwinton) cookbooks and started a search. Wow! Who knew there were SO many ways to make squash casserole. I picked one that seemed the easiest and least expensive and it was AMAZING! I didn't think the recipe looked that great but I tried it anyways. Boy, was I wrong! It does have a strong onion taste...however, you can add as much onions as you want. Ok, try it!


2 cups squash(cooked) -----I did three cups
1 cup onion(chopped)
3/4 cup butter
2 eggs
1 tsp. salt
1/2 tsp. black pepper
1 cup grated cheese(any kind)
2 cup Ritz Crackers(crushed) ------I did wheat ritz crackers
1 cup evaporated milk

Melt butter. Mix all of the ingredients, except 1/2 cup cheese and 3/4 cup ritz crackers. Which will be used for the topping. Pour in 9x13 dish. Top with leftover cheese and crackers. Bake at 375 for about 40 minutes.