Category Archives: Recipe

Overnight Caramel French Toast

This is one of my family’s favorite recipes. We make it every few months not only because it’s easy but delicious as well. You have to try this one – no need for syrup as the caramel glaze is perfect on the top (once you invert the pieces after baking). Enjoy!

 

Overnight Caramel French Toast

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Overnight Caramel French Toast
Yield: 12
Author: Tracee Gleichner
Prep time: 8 H & 15 MCook time: 35 MinTotal time: 8 H & 50 M

Ingredients

Instructions

  1. In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside.
  2. In a large bowl, beat the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 30-35 minutes.

BBQ Cheese Stuffed Meatloaf

This has been a favorite meal in our house for many years. It was originally made by my Nana. Hope you enjoy it.

BBQ Cheese Stuffed Meatloaf

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BBQ Cheese Stuffed Meatloaf
Yield: 6
Author: Tracee Gleichner
Prep time: 10 MinCook time: 1 H & 45 MTotal time: 1 H & 55 M

Ingredients

  • 3 lbs. lean ground beef
  • 4 cups binder (I use equal parts cornmeal and crushed crackers, but feel free to use what you like)
  • 2 packages Lipton Onion Soup
  • 1 small onion, diced
  • 8 ozs. shredded cheddar cheese (I prefer sharp)
  • 1 small bottle of bbq sauce (your favorite)
  • 3 lbs baby red potatoes
  • 1 small bag baby carrots

Instructions

  1. Combine the ground beef, binder, eggs, soup mix and onion until well mixed. Separate the mixture in half and form one half into an oval in the bottom of a roasting pan. Sprinkle the top of the oval with the shredded cheese and cover with the remaining meat mixture, sealing the edges to contain the cheese. Pour bbq sauce over the top of the meatloaf, just to cover.
  2. Wash and cube the baby red potatoes and sprinkle around the meatloaf. All you need to do with the carrots is sprinkle them over the potatoes.
  3. Bake covered at 350 degrees for 1 hour and 15 minutes. Uncover and bake for an additional 25-30 minutes. Let the meatloaf stand for about 10 minutes so that when you cut it it doesn’t separate. The bbq sauce gives the potatoes and carrots a nice glaze. Serve with a salad and dinner rolls.
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Chicken Spaghetti

Bites/Points per 2 Tbsp on iTrackBites Better Balance/WW Blue

This is a family favorite – we had it this week and my hubby told me this is something that he could eat once a week! It also freezes really well, so when I do make it I make sure to double or triple the batch. It is such a unique twist on traditional spaghetti, if you make it please leave me a comment and let me know what you think.

Yield: 8
Author: Tracee Gleichner
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Chicken Spaghetti

Chicken Spaghetti

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

  • 2 cups cubed cooked chicken
  • 1 cans (10-3/4 ounces each) Healthy Request condensed cream of mushroom soup undiluted 
  • 1/4 cups chicken broth 
  • 1 medium green pepper, chopped 
  • 1 medium onion, chopped 
  • 1 celery ribs, chopped 
  • 1 Tbsp dried parsley flakes 
  • 1/2 tsp salt 
  • 1/2 tsp pepper 
  • 1 cups Velveeta, cubed 
  • 1 package (8 ounces) whole wheat spaghetti, cooked and drained 
  • 1 can (2-1/4 ounces) sliced ripe olives, optional 

Instructions

  1. In a soup kettle or Dutch Oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.

Notes:

This freezes very well

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Pickle Dip

Ok, I know what you might be thinking. What the heck is pickle dip and why would I eat it? Well, if you are a fan of pickles (any kind) this is one to try. Trust me. My entire family (immediate and extended) go crazy for it. I hope you enjoy it too!

Author: Tracee Gleichner
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Pickle Dip

Pickle Dip

Prep time: 5 MinTotal time: 5 Min

Ingredients

  • 1 jar pickles (whatever you prefer, one of our favorites if Famous Dave’s Devil’s Spit) – 0 Bites/Points
  • 2 blocks of fat free cream cheese – 12 Bites/Point

Instructions

  1. Drain the pickles but reserve the juice (or some of it). Start with 1 block of cream cheese and 1/2 the pickles and put it in a food processor or blender and turn it on. Let it combine until the pickles are tiny. If you like your dips a little chunkier, you can either cut some pickles and fold them in by hand or just pulse a little less. Once blended, add the other block (or two) and the rest of the pickles with 1/4-1/2 cup of juice, or more as needed. Mix until combined.

Notes:

Our favorite thing to serve this with is Ruffles plain chips but it would be good with cracker, veggies or even on sandwiches.


***I can’t really calculate how much this is per serving. It does make a lot but even with light cream cheese it isn’t the healthiest recipe. But, it sure is delicious.


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