Milk Chocolate Butterscotch-Caramel Fountain Recipe

24 oz. milk chocolate chips
3 squares unsweetened chocolate
3/4 c. canola oil or 1 c. cream
1 oz. - 4 oz. of butterscotch-caramel sauce (depending on how strong you like it)

If using cream, heat cream in double boiler till very warm, then add both chocolates. Stir till smooth then add caramel sauce and stir. If it's too thick, warm some more cream in the microwave and stir it in. If using oil, melt chocolate in double boiler till smooth. Then add butterscotch-caramel sauce and oil. Then pour into fountain.

24 oz. milk chocolate chips
3 squares unsweetened chocolate
3/4 c. canola oil or 1 c. cream
1 oz. - 4 oz. of butterscotch-caramel sauce (depending on how strong you like it)

If using cream, heat cream in double boiler till very warm, then add both chocolates. Stir till smooth then add caramel sauce and stir. If it's too thick, warm some more cream in the microwave and stir it in. If using oil, melt chocolate in double boiler till smooth. Then add butterscotch-caramel sauce and oil. Then pour into fountain.

Dark Chocolate Almond Fountain Recipe

24 oz. dark chocolate chips
1 c. whipping cream (plus more if needed to thin)
1 tsp- 1 tbsp. almond extract (depending on how almondy you like it)

Heat cream in a double boiler till very warm. Then add the chips. Stir till melted and smooth. Then add the extract. Pour into fountain. Add more warmed cream if it needs to be thinned out more.

24 oz. dark chocolate chips
1 c. whipping cream (plus more if needed to thin)
1 tsp- 1 tbsp. almond extract (depending on how almondy you like it)

Heat cream in a double boiler till very warm. Then add the chips. Stir till melted and smooth. Then add the extract. Pour into fountain. Add more warmed cream if it needs to be thinned out more.

Black Bean Pinwheels

3/4 c. cooked black beans (may use canned)
3 oz. cream cheese, softened
2 tsp. finely chopped jalapeno peppers
1 c. shredded cheddar cheese
1/2 medium sweet red pepper, finely chopped
2 green onions, finely chopped
8 - 6 inch flour tortillas

In a medium bowl, mash 1/2 c. of the beans. Stir in remaining 1/4 c. beans, cream cheese, and jalapeno peppers. Spread on tortillas. Sprinkle with cheese, red pepper and green onions. Roll up tightly. Wrap in plastic wrap and chill for 2 to 8 hours. When ready to serve, slice into 3/4 inch slices. Serve with salsa or guacamole.

3/4 c. cooked black beans (may use canned)
3 oz. cream cheese, softened
2 tsp. finely chopped jalapeno peppers
1 c. shredded cheddar cheese
1/2 medium sweet red pepper, finely chopped
2 green onions, finely chopped
8 - 6 inch flour tortillas

In a medium bowl, mash 1/2 c. of the beans. Stir in remaining 1/4 c. beans, cream cheese, and jalapeno peppers. Spread on tortillas. Sprinkle with cheese, red pepper and green onions. Roll up tightly. Wrap in plastic wrap and chill for 2 to 8 hours. When ready to serve, slice into 3/4 inch slices. Serve with salsa or guacamole.

Tortilla Roll-Ups

12 - 14 inch flour tortillas
8 oz. cream cheese, softened
1 c. sour cream
1 small can diced green chilies, drained
1 small can chopped black olives, drained
2 tbsp. finely minced green onion
12 oz. shredded cheddar cheese
3 tbsp. sugar

Mix all ingredients together and spread onto tortillas. Roll up. Place rolled tortillas in an airtight plastic bag and chill for at least 2 hours. Remove from refrigerator and slice each rolled tortilla into 3/4 inch slices. Serve with salsa.

12 - 14 inch flour tortillas
8 oz. cream cheese, softened
1 c. sour cream
1 small can diced green chilies, drained
1 small can chopped black olives, drained
2 tbsp. finely minced green onion
12 oz. shredded cheddar cheese
3 tbsp. sugar

Mix all ingredients together and spread onto tortillas. Roll up. Place rolled tortillas in an airtight plastic bag and chill for at least 2 hours. Remove from refrigerator and slice each rolled tortilla into 3/4 inch slices. Serve with salsa.

Mexican Chopped Salad

3 ears fresh corn, grilled and cut from cob
3 grilled chicken breast halves, diced**
1 large head leaf lettuce, torn into bite sized chunks
1 (15 oz.) can pinto beans, drained
1 c. Monterey Jack cheese, shredded
1/2 c. Spanish olives (Green and stuffed with pimento), sliced
3/4 c. tomatoes, chopped
1 Granny Smith apple, cored and diced
3 tbsp. pickled jalapenos, minced
2 tbsp. chopped fresh cilantro leaves

**Chicken is better if marinated for 10 minutes in Zesty Italian Dressing before grilling, being careful not to overcook.

Dressing:
2 tbsp. olive oil
1 tsp. ground cumin
1/4 c. apple cider vinegar

Combine all salad ingredients in large bowl. Heat oil for dressing in a small skillet over medium heat. Add cumin and cook 1 minute. Remove form heat and whisk in vinegar.
Add dressing to salad and toss to coat. Season salad with salt and freshly ground pepper.

3 ears fresh corn, grilled and cut from cob
3 grilled chicken breast halves, diced**
1 large head leaf lettuce, torn into bite sized chunks
1 (15 oz.) can pinto beans, drained
1 c. Monterey Jack cheese, shredded
1/2 c. Spanish olives (Green and stuffed with pimento), sliced
3/4 c. tomatoes, chopped
1 Granny Smith apple, cored and diced
3 tbsp. pickled jalapenos, minced
2 tbsp. chopped fresh cilantro leaves

**Chicken is better if marinated for 10 minutes in Zesty Italian Dressing before grilling, being careful not to overcook.

Dressing:
2 tbsp. olive oil
1 tsp. ground cumin
1/4 c. apple cider vinegar

Combine all salad ingredients in large bowl. Heat oil for dressing in a small skillet over medium heat. Add cumin and cook 1 minute. Remove form heat and whisk in vinegar.
Add dressing to salad and toss to coat. Season salad with salt and freshly ground pepper.

Sweet & Spicy Pecans

1/4 c. sugar
1 c. warm water
1 c. pecan halves
2 tbsp. sugar
1 tbsp. chili powder
1/8 tsp. ground red pepper

Stir together 1/4 c. sugar and 1 c. warm water until sugar dissolves. Add pecan halves and soak 10 minutes. Drain, discarding sugar mixture. Combine 2 tbsp. sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place on a lightly greased baking sheet. Bake at 350 degrees for 10 minutes or until pecans are golden brown, stirring once.
Yield: 1 c.
Prep Time: 5 min.
Soak Time: 10 min.
Bake time: 10 min.

You can use almonds too if you don't like pecans.

If you buy nuts in bulk, put extra in freezer bags and freeze.

1/4 c. sugar
1 c. warm water
1 c. pecan halves
2 tbsp. sugar
1 tbsp. chili powder
1/8 tsp. ground red pepper

Stir together 1/4 c. sugar and 1 c. warm water until sugar dissolves. Add pecan halves and soak 10 minutes. Drain, discarding sugar mixture. Combine 2 tbsp. sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place on a lightly greased baking sheet. Bake at 350 degrees for 10 minutes or until pecans are golden brown, stirring once.
Yield: 1 c.
Prep Time: 5 min.
Soak Time: 10 min.
Bake time: 10 min.

You can use almonds too if you don't like pecans.

If you buy nuts in bulk, put extra in freezer bags and freeze.

Balsamic Vinaigrette

1/2 c. balsamic vinegar
3 tbsp. Dijon mustard
3 tbsp. honey
2 garlic cloves, minced
2 small shallots, minced
1/4 tsp. salt
1/4 tsp. pepper
1 c. olive oil

Whisk together first ingredients until blended. Gradually whisk in olive oil. Be sure to add the olive oil very last to ensure the dressing won't separate in the refrigerator.
Yields: 1 3/4 c.
Prep time: 5 min.

Serve with:
mixed greens
strawberries
oranges
grapes
fresh pears
fresh peaches
fresh apples
red onions
Gorgonzola cheese

1/2 c. balsamic vinegar
3 tbsp. Dijon mustard
3 tbsp. honey
2 garlic cloves, minced
2 small shallots, minced
1/4 tsp. salt
1/4 tsp. pepper
1 c. olive oil

Whisk together first ingredients until blended. Gradually whisk in olive oil. Be sure to add the olive oil very last to ensure the dressing won't separate in the refrigerator.
Yields: 1 3/4 c.
Prep time: 5 min.

Serve with:
mixed greens
strawberries
oranges
grapes
fresh pears
fresh peaches
fresh apples
red onions
Gorgonzola cheese

Vegetable Melange Salad with Buttermilk Dressing

Dressing:
3/4 c. buttermilk*
3/4 c. mayonnaise
1 clove garlic, minced
2 tbsp. chopped parsley
2 tbsp. chopped green onion
1 tbsp. cider vinegar
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard

Prepare dressing by whisking together all ingredients until combined.

Salad:

Mixed salad greens or spinach or red leaf lettuce
baby carrots, cut in half lengthwise
boiled eggs, sliced**
frozen corn, thawed
cherry tomatoes, cut in half
sunflower seeds

To make salads, wash and dry lettuce. Tear into bite sized pieces. Never cut lettuce with knife, it will brown. Top each salad with carrots, egg slices, corn, tomatoes, sunflower seeds and dressing. (serves 10-12)

*Don't have any buttermilk on hand: 1 Tbsp of lemon juice to 1 cup of milk. Let stand for 10 minutes.

**If I know I'm making this salad I will make eggs in the morning ahead of time.

Dressing:
3/4 c. buttermilk*
3/4 c. mayonnaise
1 clove garlic, minced
2 tbsp. chopped parsley
2 tbsp. chopped green onion
1 tbsp. cider vinegar
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard

Prepare dressing by whisking together all ingredients until combined.

Salad:

Mixed salad greens or spinach or red leaf lettuce
baby carrots, cut in half lengthwise
boiled eggs, sliced**
frozen corn, thawed
cherry tomatoes, cut in half
sunflower seeds

To make salads, wash and dry lettuce. Tear into bite sized pieces. Never cut lettuce with knife, it will brown. Top each salad with carrots, egg slices, corn, tomatoes, sunflower seeds and dressing. (serves 10-12)

*Don't have any buttermilk on hand: 1 Tbsp of lemon juice to 1 cup of milk. Let stand for 10 minutes.

**If I know I'm making this salad I will make eggs in the morning ahead of time.

Mango Salsa

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 c. chopped fresh cilantro
3 cloves garlic, minced
1 tsp. salt
2 tbsp. fresh lime juice
1/4 c. chopped red onion
3 tbsp. olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 c. chopped fresh cilantro
3 cloves garlic, minced
1 tsp. salt
2 tbsp. fresh lime juice
1/4 c. chopped red onion
3 tbsp. olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Corn and Bean Salsa

1 can black-eyed peas, drained
1 can white corn, drained
3 green onions, chopped
2 tomatoes, diced
1/2 bunch cilantro, chopped (leaves only)
1 pkg. Italian Seasoning dressing
2 avocados, diced (put in right before serving)

Make dressing according to package; pour dressing over ingredients until coated.
serve with tortillas chips, or use it top off your favorite Mexican dish.

Will last in refrigerator for 1 week.

1 can black-eyed peas, drained
1 can white corn, drained
3 green onions, chopped
2 tomatoes, diced
1/2 bunch cilantro, chopped (leaves only)
1 pkg. Italian Seasoning dressing
2 avocados, diced (put in right before serving)

Make dressing according to package; pour dressing over ingredients until coated.
serve with tortillas chips, or use it top off your favorite Mexican dish.

Will last in refrigerator for 1 week.

Canned Salsa

10 qt. tomatoes
2 1/2 to 3 qt. peppers (6 bell, 5 California hot and 5 jalapeno)
1 qt. celery chunks
4 medium onions, diced
3 crushed garlic cloves
3/4 c. sugar
1 c. cider vinegar
2 Tbsp. coarse pepper
1/2 c. salt
4. tsp. cumin
4 tsp. paprika

Do not add water. Cook on low 1 to 3 hours: put into jars. Hot water bath for 25 minutes to seal jars.

10 qt. tomatoes
2 1/2 to 3 qt. peppers (6 bell, 5 California hot and 5 jalapeno)
1 qt. celery chunks
4 medium onions, diced
3 crushed garlic cloves
3/4 c. sugar
1 c. cider vinegar
2 Tbsp. coarse pepper
1/2 c. salt
4. tsp. cumin
4 tsp. paprika

Do not add water. Cook on low 1 to 3 hours: put into jars. Hot water bath for 25 minutes to seal jars.

Corn Tortillas

2 cups corn flour (Masa Harina)
3/4 tsp salt
1 c. water + a little more, if necessary

In a bowl, add flour and salt and mix well. Then add water, a little at a time while mixing. Take dough and form into an elastic dough. Knead thoroughly; add more water if needed to keep dough moist. Dough should hold it's shape but still be moist.
Form 12 dough balls. Take 2 sheets of waxed paper and place one dough ball in the center. Press down and flatten dough; use a small plate. Make a thin tortilla 6 inches around. Cook on an ungreased griddle, leaving the top sheet of waxed paper on the tortilla. Cook until the edges of the tortilla turn brown and small air bubbles stop forming. Remove second sheet of waxed paper, turn tortilla and cook. Do the same with all dough balls.
Allow tortillas to cool, then place in plastic bad and refrigerate. (Makes 12)

2 cups corn flour (Masa Harina)
3/4 tsp salt
1 c. water + a little more, if necessary

In a bowl, add flour and salt and mix well. Then add water, a little at a time while mixing. Take dough and form into an elastic dough. Knead thoroughly; add more water if needed to keep dough moist. Dough should hold it's shape but still be moist.
Form 12 dough balls. Take 2 sheets of waxed paper and place one dough ball in the center. Press down and flatten dough; use a small plate. Make a thin tortilla 6 inches around. Cook on an ungreased griddle, leaving the top sheet of waxed paper on the tortilla. Cook until the edges of the tortilla turn brown and small air bubbles stop forming. Remove second sheet of waxed paper, turn tortilla and cook. Do the same with all dough balls.
Allow tortillas to cool, then place in plastic bad and refrigerate. (Makes 12)

Flour Tortillas version 2

4 c. flour
1 1/2 tsp. salt
1/2 c. shortening
1 1/4 c. warm water

In a mixing bowl, mix flour and salt. Cut shortening into flour and add small amounts of water while mixing. Form dough and knead thoroughly. Dough should be smooth and elastic. Form 19 dough balls. Sprinkle dough with flour to keep from sticking. Keep dough covered while making tortillas.
Heat griddle to 350, but do not grease. Take dough ball and make a circle using your hands. Using your fingers make small indentation all around the circle. With a rolling pin, flatten dough to make a 12-inch circle. Take to griddle and cook. Leave on griddle until bubbles form. Turn and cook other side. Turn only once. Place hot tortillas in a bowl or plate and cover air tight. Keep in cool, dry place. (Makes 18 tortillas)

Store tortillas in a plastic bag or covered container.

4 c. flour
1 1/2 tsp. salt
1/2 c. shortening
1 1/4 c. warm water

In a mixing bowl, mix flour and salt. Cut shortening into flour and add small amounts of water while mixing. Form dough and knead thoroughly. Dough should be smooth and elastic. Form 19 dough balls. Sprinkle dough with flour to keep from sticking. Keep dough covered while making tortillas.
Heat griddle to 350, but do not grease. Take dough ball and make a circle using your hands. Using your fingers make small indentation all around the circle. With a rolling pin, flatten dough to make a 12-inch circle. Take to griddle and cook. Leave on griddle until bubbles form. Turn and cook other side. Turn only once. Place hot tortillas in a bowl or plate and cover air tight. Keep in cool, dry place. (Makes 18 tortillas)

Store tortillas in a plastic bag or covered container.

Flour Tortillas

6 cups of all-purpose flour
1/2 c. oil
2 tbsp. salt
2 tbsp. baking powder
2 c. warm water

Mix all the dry ingredients, then add the oil, and 1 1/2 cups of water. Add the other 1/2 cup of water slowly unitl it is a consistent mass. Knead, cover and let rest for 15 minutes. Divide into balls and spread with a rolling pin into a large flat circle. Plac eon a preheated comal or griddle to cook.

**this recipe came from a church activity where we sampled what they cooked.

6 cups of all-purpose flour
1/2 c. oil
2 tbsp. salt
2 tbsp. baking powder
2 c. warm water

Mix all the dry ingredients, then add the oil, and 1 1/2 cups of water. Add the other 1/2 cup of water slowly unitl it is a consistent mass. Knead, cover and let rest for 15 minutes. Divide into balls and spread with a rolling pin into a large flat circle. Plac eon a preheated comal or griddle to cook.

**this recipe came from a church activity where we sampled what they cooked.

Crock Pot Pork Chops

3 thick cut pork chops w/o bone
3 celery stalks, finely chopped
1 med. sliced onion
3 garlic cloves, finely chopped
1 packet McCormick Hawaiian seasoning
1/2 can pineapple juice with chunks
1 yellow pepper, diced
1 red pepper, diced
Olive Oil

Marinate meat with olive oil and seasoning packet for several hours. I usually do this the day before I plan to eat this meal. Then place meat in a skillet and brown both sides of pork chops. Place in crock pot with pineapple chunks, pineapple juice, garlic and onions. Cook on low for at least 5 hours. Then add celery and peppers and cook for another hour. Shred pork chops and serve mixture over rice.

3 thick cut pork chops w/o bone
3 celery stalks, finely chopped
1 med. sliced onion
3 garlic cloves, finely chopped
1 packet McCormick Hawaiian seasoning
1/2 can pineapple juice with chunks
1 yellow pepper, diced
1 red pepper, diced
Olive Oil

Marinate meat with olive oil and seasoning packet for several hours. I usually do this the day before I plan to eat this meal. Then place meat in a skillet and brown both sides of pork chops. Place in crock pot with pineapple chunks, pineapple juice, garlic and onions. Cook on low for at least 5 hours. Then add celery and peppers and cook for another hour. Shred pork chops and serve mixture over rice.

Oven Fried Chicken

1 1/2 c. buttermilk
2 tbsp. Dijon mustard
1/2 tsp. sweet paprika
1/4 tsp. garlic powder
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper
4 boneless, skinless chicken breasts, 6 oz. each
2 1/2 c. panko bread crumbs
3 tbsp. canola oil
Salt and Pepper to taste

Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt, and cayenne in a large baking dish. Add the chicken breasts; turn to coat. Cover; refrigerate for 1 hour and up to 4 hours.

Preheat oven to 400 degrees. Adjust oven rack to upper-middle position.

Pulse 1 1/4 c of bread crumbs in a blender until fine. Pour them into a shallow bowl, add remaining ingredients, and mix well.

Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.

Working one breast at a time, remove chicken from the marinade and dredge in crumb mixture. Place on rack. Bake until deep golden brown and an instant-read thermometer inserted into the center of the breast registers 160 degrees, about 25 minutes.

Serve with your favorite sides.

I saw this in the parade magazine. It's one of Bobby Flay's recipes.

**7 point weight watcher meal

1 1/2 c. buttermilk
2 tbsp. Dijon mustard
1/2 tsp. sweet paprika
1/4 tsp. garlic powder
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper
4 boneless, skinless chicken breasts, 6 oz. each
2 1/2 c. panko bread crumbs
3 tbsp. canola oil
Salt and Pepper to taste

Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt, and cayenne in a large baking dish. Add the chicken breasts; turn to coat. Cover; refrigerate for 1 hour and up to 4 hours.

Preheat oven to 400 degrees. Adjust oven rack to upper-middle position.

Pulse 1 1/4 c of bread crumbs in a blender until fine. Pour them into a shallow bowl, add remaining ingredients, and mix well.

Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.

Working one breast at a time, remove chicken from the marinade and dredge in crumb mixture. Place on rack. Bake until deep golden brown and an instant-read thermometer inserted into the center of the breast registers 160 degrees, about 25 minutes.

Serve with your favorite sides.

I saw this in the parade magazine. It's one of Bobby Flay's recipes.

**7 point weight watcher meal

BBQ Meatballs

1 ½ lbs beef or pork or mixture of both (I only use beef)
1 large slightly beaten egg
½ c Italian or Plain bread crumbs
1 Tbsp minced garlic
1 yellow onion, finely chopped
2 tsp salt
1 tsp pepper
½ cup milk
1 tsp oregano
2 tsp parsley
1 cup Beef Broth
1 1/4 cup BBQ sauce

Mix all ingredients except beef broth and BBQ sauce. Roll into medium sized balls. Cook @ 350 for 25 minutes. Move meatballs to crock pot to keep warm. In the meantime, heat BBQ sauce and beef broth mixture over medium-high heat until hot and slightly bubbling. Pour over cooked meatballs. Serve immediately. You can serve these over rice or serve them with fresh vegetables or as a starter by themselves for parties.


** 1 point per meatball for weight watchers.

1 ½ lbs beef or pork or mixture of both (I only use beef)
1 large slightly beaten egg
½ c Italian or Plain bread crumbs
1 Tbsp minced garlic
1 yellow onion, finely chopped
2 tsp salt
1 tsp pepper
½ cup milk
1 tsp oregano
2 tsp parsley
1 cup Beef Broth
1 1/4 cup BBQ sauce

Mix all ingredients except beef broth and BBQ sauce. Roll into medium sized balls. Cook @ 350 for 25 minutes. Move meatballs to crock pot to keep warm. In the meantime, heat BBQ sauce and beef broth mixture over medium-high heat until hot and slightly bubbling. Pour over cooked meatballs. Serve immediately. You can serve these over rice or serve them with fresh vegetables or as a starter by themselves for parties.


** 1 point per meatball for weight watchers.

Sweet & Sour Dipping Sauce

2-3 tsp corn starch
1/3 c rice vinegar
2 tsp. vegetable oil
2/3 c. pineapple juice
2 tbsp. ketchup
3 tbsp. brown sugar
salt to taste.

In a small sacuepan over medium-low heat, whisk together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt. Whisk until thickened and heated through.

Serve with egg rolls. **we use the egg rolls from Costco's frozen section.

2-3 tsp corn starch
1/3 c rice vinegar
2 tsp. vegetable oil
2/3 c. pineapple juice
2 tbsp. ketchup
3 tbsp. brown sugar
salt to taste.

In a small sacuepan over medium-low heat, whisk together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt. Whisk until thickened and heated through.

Serve with egg rolls. **we use the egg rolls from Costco's frozen section.

Sirloin Steak Stir Fry

2 sm. carrots, sliced thin
2 stalks celery
1/2 lb mushrooms
1 green, yellow, or red pepper
3-4 cloves garlic, minced
1 large onion
8-10 oz sirloin steak
3 tbsp. cooking sherry
3 tbsp. soy sauce
5 tbsp. water
1 1/2 tbsp. cornstarch
Olive oil

Mix sherry, soy sauce, water and cornstarch well. Set aside. Dice garlic and cut all remaining beef and vegetables into very thin slices. Cook beef in wok or skillet until it is done to your liking. Remove steak to serving dish.

Place mushrooms, garlic and splash of cooking oil in wok or skillet. Add soy mixture. Cook over high heat, stirring constantly, for 3 minutes. Add peppers, and onions and cook 2 more minutes. Then add carrot and celery and cook 10 more minutes or until carrots are of a softer texture. Add beef and serve immediately over rice.

**may use any combinations of vegetables as desired
***13 point meal for weight watchers

2 sm. carrots, sliced thin
2 stalks celery
1/2 lb mushrooms
1 green, yellow, or red pepper
3-4 cloves garlic, minced
1 large onion
8-10 oz sirloin steak
3 tbsp. cooking sherry
3 tbsp. soy sauce
5 tbsp. water
1 1/2 tbsp. cornstarch
Olive oil

Mix sherry, soy sauce, water and cornstarch well. Set aside. Dice garlic and cut all remaining beef and vegetables into very thin slices. Cook beef in wok or skillet until it is done to your liking. Remove steak to serving dish.

Place mushrooms, garlic and splash of cooking oil in wok or skillet. Add soy mixture. Cook over high heat, stirring constantly, for 3 minutes. Add peppers, and onions and cook 2 more minutes. Then add carrot and celery and cook 10 more minutes or until carrots are of a softer texture. Add beef and serve immediately over rice.

**may use any combinations of vegetables as desired
***13 point meal for weight watchers

Chicken and Vegetable Soup

2-3 boneless chicken breasts
3 celery stalks, chopped thin
2 sm. onions diced or 1 large
3 med. carrots, chopped thin
2 cans chicken broth
1 c. mushrooms, sliced thin
1 c. Green, Yellow, or Red Pepper chopped finely
2 c. water
1 tsp pepper
1 tsp minced onion
1 tsp. parsley

Add all ingredients to crock pot. Let cook on low for 6 to 8 hours. Shred chicken in crock pot.

Mix 4 tbsp flour with 1/3 c. water. Pour into mixture and stir until it thickens.

Then you have your choice of adding the following:

1.Make Bisquick dumplings (found on box) and drop dough into crock pot. Let cook 25-30 minutes or until desired dumpling consistency.

2. you can add long grain rice to make chicken and rice soup.

3. you can add home made noodles for a twist on chicken noodle soup.

Very delicious!

2-3 boneless chicken breasts
3 celery stalks, chopped thin
2 sm. onions diced or 1 large
3 med. carrots, chopped thin
2 cans chicken broth
1 c. mushrooms, sliced thin
1 c. Green, Yellow, or Red Pepper chopped finely
2 c. water
1 tsp pepper
1 tsp minced onion
1 tsp. parsley

Add all ingredients to crock pot. Let cook on low for 6 to 8 hours. Shred chicken in crock pot.

Mix 4 tbsp flour with 1/3 c. water. Pour into mixture and stir until it thickens.

Then you have your choice of adding the following:

1.Make Bisquick dumplings (found on box) and drop dough into crock pot. Let cook 25-30 minutes or until desired dumpling consistency.

2. you can add long grain rice to make chicken and rice soup.

3. you can add home made noodles for a twist on chicken noodle soup.

Very delicious!