This recipes takes me back to being a kid. We always had pimento cheese in the refrigerator, and it was always homemade. My Mom didn’t make it this way but even she admitted to me that this recipe was better than the way she made it.
I loved this recipe and let me tell you I got nothing but rave review from everyone who tried it. They all thought it was as fantastic as I did. Please don’t settle for what’s in the grocery store. Most of those pimento cheese spreads don’t even use real cheese imagine that!
This is one of those recipe I can’t imagine living without and it’s even Weight Watchers friendly for those who are interested. 3 Weight Watchers PointsPlus Point for 2 tablespoon.
- 2 cups shredded Cheddar cheese
- 8 ounces neufchatel cheese, softened
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cayenne pepper
- 1/4 teaspoon onion powder
- 1 jalapeno pepper, seeded and minced
- 1 (4 ounce) jar diced pimento, drained
- Salt and black pepper to taste
- Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer.
- Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
Original Recipe Source
This very delicious has been modified from Emily Bites. She has so many recipes to choose from it’s very hard to decide which one to choose. This recipe is very easy and can be modified in many way. Leaner ground beef will mean less points. Paired with a nice salad or vegetables will make this recipe go a long way. If just eating a big salad and half of a serving you can get away with 1 cup for 5 points. Visit www.emilybites.com for more recipe options.
11 Smartpoints for 1-3/4 cups
- 1 lbs uncooked 90/10 lean ground beef
- 1 medium green bell pepper, diced
- 1 medium yellow onions, diced
- 1 tsp garlic powder
- 1-1/2 cups water
- 1 (15 oz) cans tomato sauce
- 1 (14.5 oz) cans diced tomatoes
- 1 teaspoon Italian seasoning
- 1-1/2 tablespoons soy sauce
- 1/2 tablespoons seasoned all
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 6 oz uncooked elbow macaroni
- Brown ground beef over a medium heat and break into small pieces. Drain the excess grease.
- Add the onions, bell pepper, and garlic then mix together.
- Cook until the vegetables are tender.
- Next add water, tomato sauce, diced tomatoes, Italian seasoning, soy sauce, seasoned all, paprika and black pepper and mix very well.
- Bring to a boil and then reduce heat.
- Cover the pot and simmer for 20 minutes.
- Add pasta and mix well.
- Continue simmering for 25 minutes or until the macaroni is cooked.
- Mix well and enjoy!
I originally found this recipe on Drizzle Me Skinny. Her site is wonderful and full of recipes that are delicious! She really puts a lot of effort into coming up with ideas that you can have on Weight Watchers without feeling left out or bad about yourself. Honestly you feel like you are getting away with something but eating what she makes. She is amazing. Please check out her site for more really great recipes.
We all really enjoyed this recipe. Although you think you are getting a lot by getting 1/6 once I took it out of the pan it didn’t seem like a lot to me. I paired it with green beans but I think I will also add a salad to it in the future to push it over the top! You can add any toppings but just keep in mind you will have to adjust the points or calories in the recipe. I put everything into MyFitnessPal then I convert it to Weight Watchers but you can do whatever is right for you. Have fun with this recipe it’s really delish!
- 24 Turkey Pepperoni Slices
- 1 cup pizza or spaghetti sauce
- 4 slices Canadian Bacon
- 6 ounces cooked ground beef 90/10 or better
- 1 container (10 biscuits ea.), Buttermilk Biscuits
- 1.50 cup, Mozzarella
- 2 Tbsp, Bacon Crumbles
- 5 Olives, olives stuffed with pimento
- 6 Olives, Black Olives-large
- Preheat oven to 350F
- The biscuits you are using are very small biscuits that normally come in 4 packs. Great Value and Pillsbury offer this size.
You will need to cut your 10 biscuits into 4 pieces each. You should end up with 40.
- Spray a 9×13 pan with cooking spray then spread out the biscuits in the pan.
- Mix your pasta/pizza sauce and ground beef together and set aside.
- Bake the biscuits for 5 minutes so that they will not be raw in the middle or soggy.
- Pour your ground beef mixture over the dough pieces making sure that all the dough is covered.
- Cut pepperoni and Canadian bacon into quarters then layer pieces on top.
- Sprinkle onions, bacon crumbles, and olives over pizza.
- Bake in oven for 25 minutes.
- Remove the pan from the oven and sprinkle the cheese on top.
- Return the pizza back to the oven for another 10 minutes.
- Cut into 6 equal servings. Each serving is 9 smart points
Original Recipe Source
When I was a kid I hated beans I mean HATED them! There was nothing you could do to convince me to eat them. Now I love them. I can eat them right out of a can if I am given a chance. I probably have a protein deficiency or something.
I normally don’t buy canned beans. I prefer to buy them in a bag and make them myself. I like to do this for so many reasons for instance: I am trying to avoid BPA’s in canned good, it’s a lot less expensive to make them yourself (3 to 1), and because I get to choose what goes in them. Normally I toss a bag of beans in water, let them set all night, then toss them in the crock pot and let them cook for the day. After that I bag them and freeze them. We always have beans in the freezer. I can buy a bag for $1 and it will make 3 cans worth of beans! Not bad for .33/can.
This is a quick and easy way to make refried beans and better yet they are inexpensive and full of flavor and a lot of protein. I love the chunky beans in it too. They add a nice texture and fill you up! You can’t beat quick and easy but the icing on the cake is the great flavor!
- ½ can refried beans
- 1 can pinto beans (drain and wash)
- ½ cup water
- 2 tbsp. butter
- 2 tbsp. bacon bits
- 1 tsp. ground chicken bouillon granules
- In a skillet add butter and allow to melt
- To the melted butter add bacon bits and allow to heat up until the bacon begins to pop
- Next add refried beans and water. Mix together well
- Add bouillon
- Once the beans begin to bubble add your drained and washed pinto beans
- Gently fold in the pinto bean
- Cook until most of the liquid has evaporated or until you have a consistency you like
- Add salt as needed but try the beans before you add salt because of the bouillon and the bacon
After perusing the Southern Plate I came across a recipe that caught my eye. I ended up bookmarking it for future use. A few days ago I decided I was going to make it but I forgot to put it in the crockpot and I forgot to pull the chicken breast out of the freezer. Needless to say I wasn’t going to make it…
At the last minute I decided to make an adapted version with the things I had on hand. Instead of making it in the crock pot I made it on the stove top. In the end I realized my recipe wasn’t even close to the Southern Plate’s but it did turn out fantastic. She was certainly my inspiration. This is just incredible!! It’s so easy to make and the flavor is fantastic. I am using the leftover to make enchiladas with!
I highly recommend this recipe for a quick easy inexpensive week night meal. I literally made the entire meal in 30 minutes.
- 1-13oz can of chicken drained
- 1 large onion, chopped
- 1 -8 ounce box Zatarain’s Yellow Rice Mix,
- ½ cup cheddar cheese grated
- 1- 10.5 ounce can cream of poblano soup
- 1-15 ounce can whole kernel corn, drained
- In a large pot sauté onion until its tender, remove from pot and set aside.
- In the same pot cook yellow rice according to package directions.
- Once the rice is cooked about 20-25 minutes add onions back into the pot, add drained chicken, cheddar cheese, cream of poblano, and drained corn.
- Mix well and heat all the way through. Once everything is heated through serve immediately.
Adapted from Original Recipe Source
Through Pinterest I found this recipe, and I am in love with it. It’s not that it’s anything extraordinary, but it’s fun, easy, inexpensive, visually impressive, and a great way to use up leftovers. Saturday night we had spaghetti for dinner. I just used spaghetti sauce out of the jar. I was short on time, and let’s face it… its easy!
I had remembered seeing this recipe on Pinterest and I decided to make a little extra spaghetti up to give this recipe a try. Admittedly I was a little intimidated at the idea of ‘braiding’ the bread, but in truth it’s really not braiding more like laying lol! I can handle that! I have included the original link so that you can see the step by step pictures the original poster posted. The original recipes comes from the Rhodes bread recipe book.
My Variation of Ingredients:
- 1 jar of spaghetti sauce (I used the store brand 4 cheese)
- 1 small package of spaghetti noodles
- 8 oz. package of mozzarella cheese
- 1 loaf of frozen bread (Rhodes, or Bridgford)
- 1 egg
- 2 TBS Parmesan cheese
- Dry parsley
- ½ tsp. Garlic powder
My Variation Directions:
**Using Left Over Spaghetti** I used leftover spaghetti which already had sauce on it. I weighed out 14oz of spaghetti with the sauce already on it. I added an additional 1 cup of spaghetti sauce to the left over spaghetti and mixed it in well. This will help prevent the spaghetti from drying out as its baking. You will want to make sure your spaghetti is very saucy. I also took a knife and fork and cut the spaghetti into 1 inch pieces to make sure it would work easier with the dough and serving it.***
I started off making one recipe tonight, and then changed it in the middle of chopping. So this was another recipe that has been modified to something I thought might be better, and I was right it’s fantastic. This is perfect for left over Easter Ham! This is a very rich and hearty recipe. The flavors work so well together, and it’s just down right good!
Soup Base Ingredients:
- 4 cups peeled cubed potatoes
- 2 cups chicken broth
- 2 cups of beef broth
- 1 cup thinly sliced carrot
- 1 cup finely chopped celery
- 1 cup finely diced onion
Cheese Sauce Ingredients:
- 1/2 cup butter
- 1/2 cup flour
- 1 teaspoon salt
- 2 cups milk
- 1 cup shredded cheddar cheese
- 2 cups diced ham
- In large dutch oven, add all of your Soup Base Ingredients
- Cook soup base until the vegetables are. Do not drain.
- While your soup base is cooking add your flour and butter to a saucepan and begin to whisk to insure you don’t get lumps
- Once your butter is melted gradually add your milk while whisking, then add your salt.
- Once your mixture is well combined add the cheese and allow it to melt. Don’t forget to keep whisking
- Fold in ham.
- Gradually add your cheese sauce mixture to your vegetable mixture, and stir well.
- Simmer until ready to serve. Make sure it’s not cooking too high or it will burn quickly.
This was a really fun meal for the family. It was quick and easy, and relatively inexpensive. Everyone likes sliders and finger food. These would be great to serve at a get together or a party. This is also a great meal for something for a midweek meal when you need something fast. I have seen a lot of recipe on the web that is similar to this one that uses a lot more brown sugar. I made the heavy brown sugar recipe once, but it was a little too sweet for us. I like this recipe much better because it’s a little milder!
- 12 good white dinner rolls
- 12 pieces good honey ham
- 12 small slices Swiss cheese
- miracle whip
Poppy seed sauce
- 1/2 Tablespoon poppy seeds
- 1 Tablespoons yellow mustard
- 1/4 cup butter, melted
- 1/2 Tablespoon minced onion
- 1/4 teaspoon Worcestershire sauce
- ¼ teaspoon brown sugar
- Spread onto both sides of the center of each roll may or miracle whip. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
- In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.