Some healthy (and some not-so-healthy…ahem) tried and true recipes. I think you all should know that I have a strange love affair with appetizers. I would eat them every day for breakfast, lunch, and dinner if I could. Alas, that would not lead to a healthy Casey. So I present to you first some of my favorite appetizers…to enjoy in moderation ;). Lots more recipes to come!
Sausage Cheese Balls (adapted from this recipe)
–3 C pancake mix (can substitute whole wheat mix)
–4 C shredded cheddar cheese (can use low fat)
–1/2 C shredded parmesan cheese
–1 lb bulk pork sausage (can subsitute lean/turkey sausage)
–1/2 teaspoon dried rosemary leaves
–1/2 teaspoon parsely flakes
Heat oven to 350 degrees. Place all ingredients in large bowl and mix together until completely blended (using your hands works best…and yes, it’s messy :)). Do not give up. Take intermittent sips of wine if you must. It is worth it. Bonus: it’s a great arm workout.
Roll mixture into one-inch balls and place on greased cookie sheet. Bake for 20-25 minutes (or 17 or 18 minutes if one or more eaters insist on eating baked goods mushy. I won’t name names).
Buffalo Chicken Dip
–2 C cooked, shredded chicken (I buy a whole roasted Rotisserie chicken in the grocery store and just shred)
–1 16-ox bottle Frank’s Red Hot Buffalo Wing Sauce
–1 16-oz bottle ranch dressing
–1 8-oz package cream cheese (can use reduced fat)
–2 C shredded cheddar cheese (can use reduced fat)
Mix chicken and Frank’s sauce and place in bottom of 13-inch baking dish. Eat some chicken skin b/c it’s there and it’s delicious and discard the rest. Beat together ranch dressing and cream cheese and say a prayer that your mixer doesn’t go on strike halfway through like mine does. Pour on top of chicken mixture in dish and bake at 350 degrees for 20 minutes. Remove from oven, top with shredded cheese, and bake for 10 more minutes. Remove from oven and watch every man in the room unglue themselves from the couch and flock around the dish. Serve with Fritos scoops or crackers.
–1 lb lean cube steak
–2 cans 98% fat free cream of mushroom soup
–Salt and pepper
This recipe is ridiculously easy and tastes like it’s horrible for you–but it’s not at all! I used to ask for this meal every year on my birthday, and I would hover around the stove and annoy my mom while it cooked. Then I would stick a fork in the skillet while it was still cooking for a sample and burn my tongue, every time. Guess what? I still do that :).
Oh sorry, perhaps you would like to know how to actually make it. It’s easy! Just thaw the steaks in the microwave and coat lightly in flour + salt and pepper, then cook in a little bit of extra virgin olive oil until lightly browned. Place in bottom of crock pot and cover with two cans of mushroom soup. Cook on low for 6-7 hours. Come home and eat! Be sure to give your tortured dog a little bit before he bites you for making him sit around smelling it all day.
Spicy Cheddar Cornbread