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This is a list of ingredients from my daughter, Lyndsey. She is one of those cooks that does not keep track of the actual amounts of the ingredients, just the fact that an ingredient was added. So, I can’t be held responsible if it does not come out just right – there’s no way to follow the recipe. Having said all of that, the concept of using a pot roast for your meat filling is amazing!!! I know first hand because I tried it. So here’s a recipe for cooks that know what they’re doing!
1 box of frozen spinach
Fresh green peppers
Tony Creole Seasoning
Bake at 375 degrees for 1 hour and 15 min
Combine a container of cottage cheese, 2 eggs, a small container of ricotta cheese, fresh parsley, basil, and garlic with the Italian blend shredded cheese for filing. Use your favorite sauce and a box of frozen spinach (optional) with fresh mushrooms; green peppers, onions, and a little sugar to taste.
Let the sauce cook for about an hour and season with Tony’s creole seasoning
Use the no cook lasagna shells and just layer it up… Sauce, noodle, cheese mix, and repeat until the pan is full.
Bake for about an hour and 15 min until cheese is brown.
My husband loves this recipe and suggested I share it with the world! It’s very easy to make. If you like chicken soup, this version includes drumsticks versus chicken pieces which makes it fun to eat! For our Weight Watcher community, it’s 6 smart points for one cup of soup minus the rice or pasta. To serve, add soup in a bowl first, and the chicken drumsticks last. Don’t forget a separate place setting for your chicken bones. 🙂
12 Chicken drumsticks
10.5 oz of fat free condensed cream of chicken and/or cream of celery soup
4 cups of water
1-16 oz bag of frozen corn
1-16 oz bag of frozen green beans
1-48 oz container of liquid Chicken broth
season to taste with seasoning salt, pepper, poultry seasoning, onions, 2 bay leaves, and celery
1/2 cup of your favorite pasta or rice (optional)
Use paring knife and pull back skin to remove from chicken drumstick
Place raw chicken drumsticks, water and chicken broth in 6 quart pan and boil until done (can be cooked in a crock pot) about 45 to 60 minutes
Add remaining ingredients to pot – corn and green beans (use the vegetables of your choice. I generally used frozen mixed veggies but I was out.) – simmer for 20 min.
Measure out one cup of soup, minus the chicken drumsticks, and pour over rice or pasta (I cook separately).
Ensure you have a plate to put the chicken bones while eating. Enjoy!
Separate dough into 10 biscuits; flatten each biscuit lightly with palm of hand. With 1-inch round biscuit or cookie cutter, cut hole in center of each biscuit.
In 12-inch skillet or 4-quart Dutch oven, heat 2 inches oil over medium-high heat to about 350ºF. Carefully fry biscuits about 30 seconds on each side or until golden brown. With slotted spoon, remove from oil; place on paper towels to cool.
In microwavable bowl, microwave frosting on High 15 to 30 seconds. Stir; if frosting is not completely melted, microwave and stir in 10-second increments until smooth.
Dip one side of each doughnut into chocolate glaze; sprinkle with candy sprinkles.