Betty's Healthy Recipes

I'm so addicted to this salsa. It's so good with just chips, but I've also used it as a side to grilled chicken. You could also put some grilled chicken pieces in it, and serve it as a salad.

Cilantro, Black Bean and Corn Salsa
1 can of yellow corn drained
1 can of white corn drained
2 cans of black beans drained and rinsed
1 can of diced tomatoes
1 bunch of chopped fresh cilantro
5 green onions, sliced
1 small red onion, chopped
1 red bell pepper, chopped
2 avacados, diced
1 TBS minced garlic
1/4 cup lime juice
3 TBS olive oil
3 TBS honey
Mix them all together and YUM.
(Use good chips...they make all the difference.)

I also served this with this recipe and the kids LOVED it:

White Cheese Dip
1 pound of white American cheese, cubed
1/2 cup milk
1 TBS butter
1 4oz. can chopped green chilies
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder
cayenne pepper to taste
Place cheese, milk and butter in a saucepan over low heat. Cook and stir until cheese has melted. Stir in the rest of the ingredients. Add a little more milk if it's too thick for you. Heat through and serve immediately.
(Take a good chip, dip in salsa, drizzle the cheese dip on top...and now you know that you too have a terrible addiction.)

Here is my "famous" apple pie recipe.

The only reason why this pie tastes good, is because NO ONE makes homemade pies anymore. So make one, and you too, will have a hit!
(And here's a secret to make it even easier...if you don't have time to make the crust, use the roll out Pillsbury refrigerated kind. No one can taste the difference, trust me on this one.)

The Filling
10-12 apples (I usually use Macintosh, but any old apple will do.) Peel and slice and put in large bowl.
1 cup sugar
1 TBS. cinnamon
2 TBS. flour
1/2 tsp ground nutmeg
1 tsp lemon juice
1 TBS butter
Mix together.

Pie Crust
2 cups flour
1 tsp salt
3/4 cup butter
6 TBS cold water

Smash together with fork till doughy. Split in two balls, and roll out on floured countertop, with rolling pin.

Lay one crust in pie plate that has been buttered or sprayed.

Dump filling indredients in.

Lay other crust on top and seal the edges.

You don't have to be fancy. It tastes the same whether there are nice little fluted edges or NOT. The kids love when there is extra crust left and they can make designs...monograms, leaves, Sponge Bob...we've had it all.

Important Part:

Take about 2 TBS milk and brush over crust before baking, then sprinkle about 1 TBS sugar over top. This makes it look really good.

Bake at 425 for 45 minutes.

Halfway through, lay a piece of foil over top so crust doesn't get too brown.

A piece of foil in the bottom of the oven makes it easier to clean up too.

In your slow cooker:
1/4 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/4 tsp lemon pepper
1 tsp. garlic powder
6 skinless boneless chicken breast halves

Mix in separate bowl:
10 oz. cream of mushroom (or chicken) soup
8 oz. sour cream
1/2 cup dry white wine or chicken broth (I use wine)
1/2 # fresh mushrooms, sliced

Combine both chicken, seasonings, and soup mixture together in your slow cooker. 

Cover and cook on high 5 hours, or on high 1 hour and then on low 5-7 hours.
I serve this over egg noodles.

Soft, chewy, buttery breadsticks are a hit at this house, and something easy, cheap and filling to make for the evenings we have friends over and a snack is necessary.

Put these ingredients in a breadmaker (I have a Zojirushi Breadmaker):

1 cup warm water
1/4 cup oil
3 cups of bread flour
1 tsp. salt
3 TBS brown sugar
2 1/2 tsp active dry yeast

Once the dough cycle is finished, I roll the dough onto a 10 x 12 lightly buttered cookie sheet.
Using a pizza cutter, I cut the bread sticks into 24 pieces.
Let rise for about an hour.

Bake at 375 for 10-15 minutes.

When breadsticks come out of oven, drizzle this mixture on top:
4 TBS melted butter
1/2 tsp garlic salt

Sprinkle with Parmesan cheese and serve with pizza sauce for dipping.

1 box of vegetable broth
1 cup of water
1 small container of half and half (about 1 cup)
4 oz. cheddar cheese
1/2 cup whole wheat flour
1/2 tsp onion powder
1/4 tsp ground black pepper
4 cups broccoli florets

In a large pot over medium high heat combine broth, water, half and half, cheese, flour, onion powder and ground black pepper. WHISK all together to break up lumps.
Bring to a boil and reduce heat to low.
Stir in the broccoli and simmer for 15-20 minutes until broccoli is tender.

3 soft ripe bananas, mushed up
1 cup butter
1 cup sugar
2 eggs
1/2 tsp baking soda
1/2 salt
2 cups flour

Mix together.
Divide into 2 buttered loaf pans.
Bake at 375 for 40 minutes.

Cool and remove from pans.

I made hot pretzels the other day and they disappeared in minutes.  I found this recipe at allrecipes.com.

1 pkg active dry yeast (or 2 1/2 tsp.)
2 TBS brown sugar
1 1/8 tsp salt
1 1/2 cups warm water
3 cups all purpose flour
1 cup bread flour
2 cups warm water (110 degrees)
2 TBS. baking soda
5 TBS melted butter
2 TBS coarse kosher salt
parchment paper

I used my kitchenaid mixer for this part:
In a large mixing bowl, dissolve yeast, brown sugar and salt in a 1 1/2 cups warm water.  Stir in flour, and knead dough (on a floured surface or in your mixer using kneading paddle) for about 8 minutes.  Place in a greased bowl, and turn to coat the surface.  Cover, and let rise for one hour.

Combine 2 cups warm water and baking soda in an 8" square pan.

After dough has risen, cut into 12 pieces.  Roll each piece into a 3 foot rope, pencil thin or thinner.  Twist into a pretzel shape and dip into the baking soda solution pan.  Place on parchment covered cookie sheets, and let rise for 20 minutes.

Bake at 450 for 8-10 minutes or until golden brown.  Brush (I dipped top surface into a bowl of melted butter) and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Delicious!

4 split boneless, skinless chicken breasts
2 cans of Mexican style chopped tomatoes, undrained
2 cans of black beans, undrained
1 can tomato sauce
1 jar of medium or hot salsa
1 can chopped green chiles

Add all ingredients to a slow cooker.
Cook for 8 hours on low.
Take chicken breasts out when cooked through, and shred or cut into small pieces and then put back in slow cooker.
(I keep some chicken out for the picky kid who won't eat chili...I wrap it up in tortilla with some cheese.)
Spoon chili in bowl and top with cheese and chips and sour cream.
This recipe makes a lot...great for a party instead of traditional chili, or to freeze.

Mix together in bowl:
1 cup softened butter
1 cup creamy peanut butter
2 eggs
1 cup sugar
1 cup brown sugar
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda

Roll or scoop into balls, and mash down lightly in a criss cross pattern with a fork dipped in granulated sugar.
Bake for 8-10 minutes at 375.

1# boneless skinless chicken breasts
1 medium onion, chopped
1/2 tsp. garlic salt
1/4 tsp. black pepper
15 oz. seasoned black beans, drained
15 oz. diced tomatoes with green chiles
4 8" tortillas
shredded cheddar cheese
lettuce, tomato, salsa, guacamole and/or sour cream for fixings

Cut chicken into bite size chunks, throw in skillet with onion and brown on all sides.
Season this mixture with salt and pepper.
Stir in beans and tomatoes.
Place wide strips of foil in slow-cooker, so you can easily lift out torte when done. Spray well with cooking spray.
Place 1 tortilla on bottom of cooker, layer on chicken mixture then cheese. Repeat.
Finish with a sprinkle of cheese.
Cook on low 4 to 5 hours.
Cool 10 minutes in cooker and gently lift out.
Add toppings and serve.

I will admit, when I first read this recipe, my first thought was..."ugh"...not very healthy.
But then, one morning, in desperation, I pulled it up (from Allrecipes by Janiece Mason) and threw it in my slow cooker.  That night my kids and husband couldn't get enough...EVERYONE sung it's praises.  I think maybe you could throw a bag of frozen peas in there and maybe that would be enough to offset the butter/soup/biscuit part?  I don't know...I'm just a happy I have another '7/7 loved it' recipe.

Slow Cooker Chicken and Dumplings
4 skinless, boneless chicken breast halves (I cut mine in half or quarters)
2 TBS butter
2 cans of cream of chicken soup
1 onion finely chopped
2 packages of refrigerated biscuit dough, torn into pieces

Place the chicken, butter, soup and onion in a slow cooker, and fill with just enough water to cover.
Cover and cook for 5-6 hours on High.  About 30 minutes before serving, place the torn biscuit dough in the slow cooker.  Cook until the dough is no longer raw in the center.
(I've served this as is, and with egg noodles too...both are great!)

This is SOOOO good:
(Do I say this about everything? I think I might.)

boneless, skinless chicken breasts
1 packet of dry Italian dressing
1 can of cream of chicken dressing
1 bar or container of cream cheese
1 box of pasta (I prefer thin spaghetti)

In crock pot:
About 2 or 3 split boneless skinless chicken breasts.
1 cup water
1 packet of dry Italian dressing mix
Mix together.
Cook till done.
(High two hours, Low four)
In saucepan, mix a bar of cream cheese with a can of cream of chicken soup, till all melted together.
When chicken is done in slow cooker, pour the cheese/soup mixture on top and cook another couple hours.
Make a box of thin spaghetti pasta, and spoon chicken mixture over top on individual plates.

4 TBS butter
1 medium chopped onion
1/2 cup chopped carrots
1 (19 oz) can of cannellini beans
1/2 shredded cabbage
1 (14 oz.) can stewed tomatoes
1 TBS tomato paste
11/2 cup cubed potatoes
2 quarts vegetable broth
2 cloves garlic, minced
2 TBS dried parsley
1/2 cup elbow macaroni
1 cup grated Parmesan cheese

1. Melt butter in a heavy stock pot over medium heat.  Add onion and carrots; saute for a few minutes.
2. Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley to the pot.  Bring to a boil, cover and reduce heat.
3. Simmer for abou 1 hour until vegetables are barely tender.
4. Add pasta and simmer for 30 minutes more.
5. Serve hot with grated cheese.

I love caramel corn.  I became addicted to it when my BF’s mom made us up a batch years ago, and I haven’t stopped eating it since.  Thanks Pam, I owe those extra pounds all to you!

Here’s what you need:

6 quarts of popped corn  (I fill my air popper twice…about two large bowls worth)
1 cup butter
1 tsp. salt
1/2 tsp. soda
2 cups packed brown sugar
1/2 cup corn syrup
1 tsp vanilla

In heavy saucepan, melt butter.  Stir in sugar, corn syrup and salt; bring to a boil, stirring constantly.  Boil for about five minutes.  Remove from heat and stir in soda and vanilla.  (Keep stirring after this till you see it foam up and “grow”.)  Then gradually pour over popped corn.  (I pour it over the popcorn while the popcorn is IN the bowls.)  Mix it up to coat the popcorn.  Put the popcorn in two turkey roaster, or shallow baking pans that have been buttered.  Bake 1 hour in a 250 oven, stirring every 15 minutes.  Cool completely.  Break apart.

You can order cute labels like this from Good Gravy Designs.

1 cup olive oil
1 cup red wine vinegar
2 1/2 tsps. garlic powder
2 1/2 tsps. dried oregano
2 1/2 tsps. dried basil
2 tsps. pepper
2 tsps. salt
2 tsps. onion powder
2 tsps. Dijon-style mustard
Mix together and shake well. Store at room temperature tightly covered.

I love this recipe. I have a "thing" against frozen chicken nuggets and chicken fingers. I know they are popular but they just seem so processed and chemical-ridden to me and I don't want my kids eating all that crap they put in them. Here's an excellent, easy recipe that ALL my family loves. (I double the recipe when I make it.)
1 roll of Ritz crackers, crushed
1 cup of mayo
1 tsp. dried mustard
1 tsp. garlic salt
1 boneless, skinless chicken breast (or one container...you know what I'm talking about...usually about 1# and 1/2.)
Smoosh the crackers and set in one bowl.
Mix the next 3 ingredients together and set in another.
Cut up chicken in strips or nuggets.
Coat chicken in mayo mixture. (I usually get lazy and just dump all the chicken in the mayo bowl and mix up good.)
Then coat chicken piece by piece in Ritz crackers...be generous...this is the best part.
Set on a WELL OILED cookie sheet. (About 2 TBS.)
Bake for 20 minutes at 350 or till done.

Ever since we've had Hush Puppies down south on vacation, my kids have asked me to give them a try.  This recipe was a keeper.  Good 'ol fried food.  There's nothing like it. You need a deep fryer for this one.

2 eggs, beaten
1/2 cup white sugar
1 large onion, diced
1 cup self-rising flour
1 cup self-rising cornmeal
1 quart oil for frying

In a medium bowl, mix together eggs, sugar and onion.
Blend in flour and cornmeal.
Heat oil in deep fryer.
Drop batter by rounded teaspoon (if you make them too large they won't cook through), in hot oil, and fry until golden brown.  This doesn't take very long, so watch them carefully.
Cook in small batches to maintain oil temperature.
Drain briefly on paper towels.
Serve hot.

This is a great basic bread recipe:

1 cup warm water
1/4 cup vegetable oil
2 TBS white sugar
1 tsp salt
3 cups bread flour
1 package of bread machine yeast or 2 1/2 tsp regular yeast

Place the warm water, sugar and yeast in the pan of the bread machine.
Let the yeast dissolve and foam for about 10 minutes.
Add the oil, flour, and salt to the yeast.
Select Basic (or Bread) setting, and press start.

1 pound white American cheese
1/2 cup milk
1 TBS butter
1 4 oz. can chopped green chiles
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder
cayenne pepper to taste

Place cheese, milk and butter in a sauce pan over low heat.
Cook and stir until cheese has melted.  (Don't walk away,  or it will burn!)
Stir in the rest of the ingredients.
Add a little more milk if too thick.
Heat through and serve with tortilla chips.

I double this batch for my family because this bread goes so fast.  You can refrigerate the spread, and save it for later also.

1 baguette sliced lengthwise

Mix together:
1/2 cup softened butter
2 TBS mayo
1/4 tsp dried sage
3 cloves of garlic, chopped (I use chopped jarred garlic)
2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
2 TBS grated parmesan cheese

Preheat oven to broil.
Spread mixture evenly on bread...be generous!
Put bread, open, on cookie sheet and lightly toast it under broiler.

Gone before you know it!