Bow Tie Chicken Pasta

4 chicken breasts, boiled and cubed

1-2 cups grapes, cut in half
2 cups celery, chopped
4 green onions, chopped
1 1-lb pkg bow tie pasta
1 head romaine lettuce
1/2 can cashews
16-oz bottle coleslaw dressing
1 cup mayonnaise

Mix ingredients together reserving lettuce and cashews until just before serving (they get soggy). Best if served cold. (I did the pasta and chicken the night before and then refrigerated it so it would be cold for the salad the next day). This recipe does make a lot, so you can half it and still have plenty.

Creamy Black Bean Salsa Chicken

2-4 boneless, skinless chicken breasts

1 cup chicken broth

1 cup salsa

1 can corn, drained

1 can black beans, drained

1 package taco seasoning

1/2 cup sour cream

1 cup grated cheddar cheese

Place chicken in a 3.5-5 qt slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat for 6-8 hours or on high for 3-4 hours. Remove the chicken and shred with two forks. Stir in sour cream and cheese to sauce in crock pot, then add the shredded chicken. Serve with warm flour tortillas and spanish rice or in a crunchy taco shell with shredded lettuce.

Taco Soup

1 1/2 pounds boneless skinless chicken, cooked and shredded

1 can whole tomatoes (15 oz) (I just use a can of puree tomatoes because my husband hates tomato chunks)

1 can enchilada sauce (10 oz)

1 medium onion, chopped

1 can chopped green chilies (4 oz)

1 clove garlic, minced

2 cups water

1 can chicken broth (14.5 oz)

1 tsp ground cumin

1 tsp chili powder

1 tsp salt

1/4 tsp black pepper

1 bay leaf

1 package frozen corn (10 oz)

1 tbsp cilantro

Mix all the above ingredients in either a crock pot or stove top until cooked all the way through. Garnish with more cilantro, cheese, sour cream, tortilla chips, etc.

Healthy Egg Nog

I love eggnog this time of year! For all you health conscious people, I have some great recipes for you! I follow the website www.hungry-girl.com and own several of her recipe books. She has some yummy recipes and ones you don't have to feel guilty about.

No-Nonsense Nog

PER SERVING (1 cup): 98 calories, 2g fat, 382mg sodium, 13g carbs, 0.5g fiber, 6g sugars, 6g protein -- POINTS®value 2*

For those who like a traditional eggnog... without all the traditional calories and fat grams!


Ingredients:
5 cups light vanilla soymilk
1 small (4-serving) package sugar-free fat-free instant vanilla pudding mix
6 no-calorie sweetener packets (like Splenda)
1 tsp. rum extract
1/2 tsp. ground nutmeg
Optional toppings: Fat Free Reddi-wip, cinnamon

Directions:
Combine all ingredients in a blender, and blend on high speed until mixed thoroughly. Refrigerate in a covered container for at least a few hours to allow nog to thicken.

If you like, before serving, top each glass off with a squirt of Reddi-wip and a sprinkling of cinnamon. Yum time!

MAKES 5 SERVINGS

Another one to try if you like pumpkin!!

Pumpkin-licious Nog

PER SERVING (1 cup): 110 calories, 2g fat, 344mg sodium, 16g carbs, 2g fiber, 6.5g sugar, 6g protein -- POINTS® value 2*

Our pal pumpkin makes this old-school treat a little hipper, tastier and, um, more orange...






Ingredients:
5 cups light vanilla soymilk
1 small (4-serving) package sugar-free fat-free instant vanilla pudding mix
6 no-calorie sweetener packets (like Splenda)
2/3 cup canned pure pumpkin
1 tsp. rum extract
1/2 tsp. ground nutmeg
1/2 tsp. pumpkin pie spice
1/4 tsp. cinnamon
Optional toppings: Fat Free Reddi-wip, additional cinnamon

Directions:
In a blender, combine all ingredients and blend on high speed until mixed thoroughly. Refrigerate in a covered container for at least a few hours to allow nog to thicken.

If you like, before serving, top each glass off with a squirt of Reddi-wip and a sprinkling of cinnamon. Drink up, Thirsty!

tomato, cucumber & avocado salad

I made this last night. 

I loved it. 

Definitely going to keep making this one!

I got it from Just Cook Already, one of my favorite cooking blogs.

Tomato, Cucumber & Avocado salad

3 T freshlime juice 

2 T olive oil 

1 T red wine vinegar 

1 tsp granulated sugar 

¼ tsp kosher salt 

¼ tsp freshly ground black pepper 

2 medium cucumbers, peeled and chopped 

2 cups cherry tomatoes  

1 large avocados, pitted and chopped 

¼ cup crumbled feta cheese 

Whisk together lime juice, red wine vinegar, olive oil, sugar, salt and pepper in a small bowl. Set aside. Combine cucumbers, tomatoes  and avocado in a large bowl. Toss with dressing and feta cheese. Chill until serving.

Pumpkin Bread Trifle

Ingredients:

• 1 loaf Pumpkin bread, cubed (recipe below)
• Caramel ice cream topping
• Toffee bits
• 1 qt. heavy whipping cream beaten with 1 ½ c. brown sugar and 1 tsp. vanilla

Method:

Create trifle by layering above ingredients. Start by placing half of the pumpkin bread cubes in the bottom of the trifle dish. Drizzle caramel sauce over the pumpkin bread. Next, sprinkle toffee bits over the bread and caramel. Spread a generous layer of the whipped topping over the pumpkin bread. Repeat all of the above for the second layer. Garnish as desired.

Pumpkin Bread Recipe

Ingredients:

• 3 1/3 cups sifted flour
• 4 tsp. Pumpkin pie spice
• 2 tsp. Baking soda
• 1 tsp. Baking powder
• 1 ½ tsp. Salt
• 2/3 c. cooking oil
• 2 2/3 c. sugar
• 4 eggs
• 1 (1 lb.) can mashed pumpkin (about 2 cups)
• 2/3 c. water

Method:

Sift together flour, pumpkin pie spice, baking soda, baking powder and salt; set aside. Using an electric mixer, beat together sugar and oil in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Add dry ingredients and water alternately to your sugar mixture, beating well after each addition. Pour batter into 2 greased 9x5x3-inch loaf pans. Bake at 325 degrees for 55 minutes or until cake tester comes out clean. Cool in pans on racks for 10 minutes. Remove from pans; cool on racks. Makes 2 loaves

Pesto Chicken Bake

3-5 boneless,skinless chicken breast, cut in bite size pieces

1 or 2 lb. baby red potatoes

1-2 zucchini, sliced

1 red bell pepper, cut in strips

1 yellow squash, sliced

1 small bag baby carrots or 1 cup sliced

3/4 cup pesto sauce ( sold in deli area or pasta area)

3 tsp olive oil

3 Tbsp. water

1. In a large bowl, mix pesto, water and olive oil.

2. Add uncooked chicken and veggies. Stir

3. Put all in a large roasting pan or 9x13. Sprinkle with salt and pepper.

4. Cook with a loose piece or foil on top, uncovering last 15 min.

5. Bake at 425 deprees for 1 hour or so.

Lisa's Chocolate Chip Cookie Recipe

1 cup butter flavor shortening
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
2 1/4 cups flour
About 1/2 bag chocolate chips

Mix together shortening, sugar and eggs together. Then mix in vanilla, salt and soda. Add flour and once it is mixed together add the chocolate chips.

Bake on ungreased cookie sheet at 350 for 7-9 minutes. The cookies should be kind of doughy when they come out. Let them cool on the cookie sheet.

Here we go...

I hope mom doesn't kill me for naming this blog Betsy's Recipes. Pretty much anything with "Johnson" in it was taken. But I like it! Let me know what you think.

Also I think it would be good if we label what we post (i.e. cookies, main dish, salad, etc.). I think will be easier to refer back to when looking for a specific recipe. I already made some up, but feel free to add as we go. Sound good?

Here is to the beginning. I'll go first.