Bacon Parmesan Brussels Sprouts ***

(luckymommyto2boys ~ Amy ~ Recipezaar)

25-30 fresh Brussels sprouts
8 slices of crisp cooked crumbled bacon
5 tablespoons sour cream
5 tablespoons fresh grated Parmesan cheese
1 tablespoon butter
½ clove fresh minced garlic
Fresh ground black pepper
2 tablespoons fresh grated Parmesan cheese (extra)

Cut ends off Brussels Sprouts and remove yellow or spotted leaves.
Score an "X" on the bottom of each sprout to allow the bitterness to escape.
Steam-cook or boil sprouts until tender crisp.
Heat the next 5 ingredients over low heat, stirring constantly, until mixture is hot.
Combine all in casserole dish and toss to coat.
Grate fresh ground black pepper over top, and sprinkle with extra cheese and serve.
** Amy's notes: My 5-year-old actually asked for seconds!

Meatloaf Florentine ****

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 cup tomato sauce
1 teaspoon crushed dried oregano
1 teaspoon dried basil
¼ teaspoon garlic powder
1 lb ground beef
3 slices whole wheat bread
1 egg white
½ teaspoon salt
¼ teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese
1 tablespoon grated parmesan cheese

Preheat oven to 350.
Combine tomato sauce, oregano, basil and garlic powder in a small bowl.
In a larger bowl, mix beef, bread crumbs, egg white, salt pepper, and ½ the tomato sauce mixture until well combined. Press meat mixture onto a sheet of wax paper, making a rectangle approximately 8 x 10 inches. Spoon spinach over half.
Place mozzarella cheese over spinach, being careful not to place too close to the edges, or your filling will leak out. Fold meat over so that spinach and cheese are inside.
Pinch edges to seal.
Place meat in shallow baking pan, on a rack or strips of aluminum foil, or some means of keeping the loaf off the pan to allow the juices to drain. Top with remaining tomato sauce and the parmesan cheese. Bake, uncovered, for 1 hour.
Let rest for 5 to 10 minutes before slicing.
(Try the leftovers on a sandwich or kaiser roll).
** Amy's notes: I subbed 1/3 cup bread crumbs for the bread, ¼ cup Egg Beaters for the egg white, and ground turkey for the ground beef. Next time, I want to try spaghetti sauce in place of the tomato sauce and spices.

Angel Chicken (updated recipe) ****

(luckymommyto2boys ~ Amy ~ via Recipezaar.com)

8 boneless chicken breasts, frozen
1 cup butter
2 (1 ounce) packages dried Italian salad dressing mix
2 (10-3/4 ounce) can Campbell's Golden Mushroom soup
1 cup chicken broth or white wine
8 ounces cream cheese with chives and onions (I used garden vegetable and added onion powder and chives)
Angel hair pasta (cook according to box directions)

Place the chicken in crock pot. Melt butter in a saucepan. Stir in Italian salad dressing mix, can of soup, cream cheese and wine (or water or broth). Pour over chicken. Cook on low in the crock pot for 4-5 hours. Pour over cooked angel hair pasta or other noodles or rice. Enjoy! Makes 8 breasts.
* Amy’s notes: I shred the chicken and then stir in the pasta.

Five-Spice Pork Roast for the Crockpot ***

(luckymommyto2boys ~ Amy ~ Recipezaar)

2-3 lbs pork shoulder, trimmed of fat and bone
1-1/2 teaspoons five-spice powder
1 tablespoon cooking oil
3/4 cup apple juice
1/3 cup dry white wine (I used chicken broth)
2 tablespoons soy sauce
3 tablespoons cornstarch
2 tablespoons cold water

Rub roast with five spice powder.
Sear roast in a skillet with hot oil before placing it in the cooker. (optional)
Mix together and pour over roast: apple juice, wine and soy sauce.
Cover and cook on low setting for 10 to 12 hours or on high setting for 4-1/2 to 5 hours.
For Gravy: Strain cooking liquid.
Skim off fat.
Combine 2 cups of liquid (may have to add water to make 2 cups) with cornstarch and water.
Cook until thick and bubbly.
Serve over rice.

Carrot "Cake" Tea Sandwiches ***

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 loaf cinnamon raisin bread
8 ounces cream cheese frosting (½ can)
8 ounces softened cream cheese
1 cup grated carrot
¼ cup walnuts or pecans

Trim crusts off of bread.
Combine frosting, cream cheese, carrot and nuts.
Spread filling evenly on bread, top with another slice of trimmed bread
to create sandwiches.
Slice sandwiches into quarters, and be creative with the shapes, long fingers, squares, triangles, or use cookie cutters to create other fun shapes.
** Amy's notes: I used an entire 12-oz can of the whipped cream cheese frosting.

Crockpot Vegetarian Chili ***

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 large sweet onion, diced
1 green pepper, diced
2 cloves garlic, chopped
1 can chopped green chilies
1 tablespoon olive oil
2 (28 ounce) cans tomatoes
1 (14 ounce) can black beans
1 (14 ounce) can kidney beans
1 can corn
1 can sliced carrots
3 tablespoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon oregano
salt and pepper, to taste

Add all ingredients to crockpot.
Cook on low 6-8 hours or high 3-4 hours.
Can add shredded cheese to individual servings for a little extra flavor.

Peachy Yogurt Smoothie ***

(luckymommyto2boys ~ Recipezaar)

4 fresh peaches, peeled, pitted and quartered (I used frozen)
1 cup vanilla yogurt (I used strawberry)
1/3 cup milk
1 tablespoon brown sugar, packed (I used Splenda brown sugar)
1/8 teaspoon ground nutmeg

Combine all ingredients in blender.
Blend until smooth and serve.
** Amy's notes: If using frozen peaches, you'll need to add extra milk. I ended up using a total of about a cup and a half.