Meal Planning with Connie

I made these for the kids to take to Youth Share last week. Since I hadn’t made them before, I just had to sample one! ;) I thought they were pretty good!! The plate came home empty! Always a good sign!! I hope y'all have enjoyed the recipes for sweets that combine chocolate and peanut butter! I've had fun sharing them!! Chocolate Peanut Buddy Bars 1 cup creamy or chunky peanut butter 6 tablespoons butter or margarine, softened 1 1/4 cups granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 cup all-purpose flour 1/4 teaspoon salt 1 (12 ounce package) milk chocolate chips, divided use Preheat oven to 350ºF (175ºC). Beat peanut butter and butter in large mixer bowl until smooth. Beat in sugar, eggs and vanilla extract. Beat in flour and salt. Stir in 1 cup morsels. Spread into un-greased 13 x 9-inch baking pan. Bake for 25 to 30 minutes or until edges are lightly browned. Sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. C

Chicken and Rice Cheese Bake This was a new recipe I found at Mom's Plans last week. It's simple, but filling and tasty. I did end up adding an extra 1/2 cup water. I've made the adjustment below. I had a two meetings this afternoon, so I kept supper extra simple, just the casserole and leftover Yummy Corn Muffin s from lunch. Isn't it amazing how busy we all get this time of year?! Many blessings and happy cookin' ~ Connie Chicken and Rice Cheese Bake I found this on Mom's Plans . I am looking forward to giving it a try! 1-10 oz. can condensed cheese soup 1 1/2 cups water 1 cup cheddar cheese 3/4 cup white rice 1 head broccoli 4 boneless chicken breast halves cut into pieces (I will use some of my pre-cooked chicken in the freezer.) 1 cup cheddar cheese for topping Wash and chop the broccoli into bite size piece. Blanch it in boiling water for 1-2 minutes and then drain and run under cold water. Meanwhile, in a 2 quart baking dish t

Easiest Potato Soup This is another of my old standbys. My family loves this soup! The kids would eat it every day! It can be made very healthful, too! Or, you can make it fairly decadent!! Just use "full octane" versions of the fat-free ingredients! The choice is yours!! This soup is fairly hearty, especially with the garnishes! It takes less than 30 minutes to have this ladled into your bowls! Easiest Potato Soup 1 32 oz. frozen hash browns 2 (14 oz.) cans chicken broth (I use fat-free.) salt, to taste pepper, to taste onion powder, to taste 1 can cheddar cheese soup (The whole can has about 12.5 grams of fat. This is all the fat in the entire pot of soup!) Optional garnishes: a dollop of fat-free sour cream shredded fat-free cheddar cheese crumbled bacon or "real" bacon bits (1 slice of heated pre-cooked bacon has 1.5 grams of fat. 1 tablespoon of "real" bacon bits has the same -1.5 grams of fat.) slices green onions Stove

. Yummy Corn Muffins Yummy Corn Muffins I'm only brand loyal to a handful of products. White Lily flour and cornmeal are two of them! If you're not wanting to cook low-fat muffins, use full-fat versions of the fat free ingredients, 2 real eggs and add butter. 1 cup White Lily Buttermilk self-rising white cornmeal mix (1/4 of a cup has 1 gram of fat, so 1 cup = 4 grams of fat) 1 cup White Lily self-rising flour 1 cup whole kernel corn (This has about 1.5 grams of fat.) Eggbeaters to equal 2 eggs 1 cup fat-free buttermilk 2 tablespoons light sour cream (2.5 grams of fat per tablespoon, so 2 tablespoons = 5 grams of fat) (You can use fat-free sour cream, but the 5 grams of fat in the light sour cream really does make a difference in the texture.) If you're not looking to cook low-fat muffins, add 3 tablespoons of melted butter Preheat oven to 400F. Coat muffin tin with cooking spray. Whisk together cornmeal and flour. Add corn, tossing to coat well.