Houston Knotties Recipe Blog

Skinny Eggplant Parmesan

2008-05-01T14:45:00.000-07:00

From Knottie: sarah@enesy.com

Hello hottie knotties!

Here's a good one for ladies on a diet. 1/2 of the entire recipe comes to about 350 calories--pair it with a big salad and voila, dinner is served.

1 medium eggplant
3-4 oz mozzarella cheese (preferably fresh--you know the kind in water)
Pam spray
1/2 cup Breadcrumbs (preferably Italian flavor)
1 cup tomato sauce
Italian Seasoning, fresh garlic and Red Pepper to taste

Preheat oven to 425. Cut the eggplant into 1/2 to 1 inch slices. Spray each slice with Pam and dip both sides into breadcrumbs. Place slices in one layer in a casserole dish. Bake for approximately 15 minutes, turn slices over and bake for 10-15 more minutes. Remove from oven, pour tomato sauce over eggplant, sprinkle with seasoning if desired. Cover each slice with cheese. Bake until cheese is bubbling

Enjoy! I know I did :)

Pineapple Pork Roast

2008-05-01T14:41:00.000-07:00

From Knottie: wingedbride

1 pork tenderloin (about 3 lbs)
salt
pepper
1 can crushed pineapple (8 oz)
2 tablespoons brown sugar
2 tablespoons soy sauce
1/2 clove garlic, minced
1/4 teaspoon dried basil
2 tablespoons flour
1/4 cup cold water
package of egg noodles or rice (to serve roast over)

Place tenderloin in Crock Pot. Salt and pepper to taste. Combine all ingredients except flour and water; pour over roast. Cover and cook on low for 8 to 10 hours. Remove roast.

Drain pineapple and reserve cooking liquid. Return meat and pineapple to cooker. Add water to liquid to make 1 3/4 cups. Pour into saucepan. Blend flour and cold water together to form a smooth paste. Stir into hot reserved liquid. Cook and stir until thickened. Pour over roast; serve with rice, if desired.

Margarita Cake

2008-05-01T14:38:00.000-07:00

From Knottie: wingedbride

1 (18.25 ounce) package orange cake mix

1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
2/3 cup water
1/4 cup lemon juice
1/4 cup tequila
2 tablespoons triple sec liqueur

2 cup confectioners' sugar
2 tablespoon tequila
4 tablespoons triple sec liqueur
4 tablespoons lime juice

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.

Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack. Poke holes around the top of the cake. (so that the glaze soaks into it)

To make the glaze: In a small bowl, combine confectioners' sugar with 2 tablespoon tequila, 4 tablespoons triple sec and 4 tablespoons lime juice. Mix until smooth. Pour the glaze over the cake. For best results, let it soak in before serving!

Chicken Enchiladas

2008-05-01T14:36:00.000-07:00

From Knottie: wingedbride

4 skinless, boneless chicken breast halves
1 (15 ounce) can tomato sauce
1 onion, chopped
1/2 teaspoon salt (optional)
1/2 pint sour cream
1/2 cup water
1 cup shredded Cheddar cheese
1 tablespoon chili powder
1 tablespoon dried parsley
1/3 cup chopped green bell pepper
1/2 teaspoon dried oregano
1 clove garlic, minced
1/2 teaspoon ground black pepper
1 (12 ounce) jar enchilada sauce
8 (10 inch) flour tortillas
3/4 cup shredded Mexican cheese (Kraft)

Boil chicken breasts for 20-30 minutes and shred chicken. (Sometimes, I will do this ahead of time and keep it in the fridge or freezer until I need it)

Preheat oven to 350 degrees F (175 degrees C).

In a medium, non-stick skillet over medium heat heat chicken, onion, sour cream, 1 c. cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with enchilada sauce and 3/4 cup cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Saucy Meatballs

2008-03-21T17:50:00.000-07:00

From Knottie: lilbitnmag

1 pkg Stove Top Stuffing Mix
1-1/2 lb lean ground beef
1 egg, lightly beaten
1/2 c water
2 c sliced mushrooms (opt.)
2 medium green peppers, sliced
4 cups spaghetti sauce, (1 jar)
1 pkg (1lb) spaghetti
1/3 cup grated parmesan cheese

Combine stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers, and spaghetti sauce. Cover with lid.

Cook on low for 6-8 hours (or on high 3-4 hours)

Cook Spaghetti as directed; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.

Serve with a mixed green salad, and/or french bread.

Spinach and Artichoke Dip

2008-03-21T17:46:00.000-07:00

From Knottie: mjxtexas

Very Easy! Love this for a party or anytime!

1 stick butter or margarine
1 medium onion, chopped
2 10 oz. pkgs. frozen chopped spinach, thawed & well drained
1 14 oz. can artichoke hearts, drained & chopped
1 8 oz. pkg. cream cheese, softened
1 8 oz. sour cream
1 cup shredded monterrey jack or mozzarella cheese (divide it to use later in recipe)
1 cup grated parmesan cheese (divide to use later in recipe)
2 T. tabasco sauce

Preheat oven to 350 degrees. Melt butter in saucepan on medium heat. Add onion, cook until soft. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup monterrey jack/mozzarella cheese, 3/4 cup parmesan cheese, and tabasco. Stir until well blended & heated through.

Pour mixture into 1 1/2 qt. casserole dish. Top with remaining 2 cheeses. Bake until cheese begins to brown (10-15 min).

Serve with crackers or chips.

Chocolate Cherry Cake

2008-03-21T17:39:00.000-07:00

From Knottie: mjwtexas

One of my favorites from growing up!

1 pkg. chocolate fudge cake mix (Pillsbury, if possible)
21 ounce can cherry pie filling
1 tsp. almond extract
2 eggs beaten

Frosting:

1 cup sugar
5 tablespoons butter
1/3 cup whole milk
1 cup semisweet chocolate chips

Combine first four ingredients by hand. Bake in a greased 13x9 or bundt pan at 350 degrees, for approximately 30-40 minutes, until toothpick comes out clean. Do not overbake.

Prepare frosting while the cake bakes. Combine all ingredients, except chocolate. Boil slowly for one minute, stirring constantly. Remove from heat and stir in chocolate until it melts. Pour icing over partially cooled cake. You will not be able to cut the cake until it cools completely.

Spicy Black Beans and Rice

2008-03-18T07:25:00.000-07:00

From Knottie: BornToBeABeachBride

1 onion, chopped
1 red bell pepper chopped
4 cloves garlic
2 TB. olive oil (Or if you want to save calories, just spray plan with non-stick cooking spray)
2 cans black beans, drained and rinsed
1 can crushed tomato
Pinch red pepper flakes
Cooked brown rice

*I also add a squirt of my Chinese hot sauce. The one that has a rooster on the front to make them extra spicy*

Cook onion and garlic in a skillet over medium heat until tender. Add beans, pepper and tomato. Bring to boiling. Reduce heat and simmer uncovered for 15- 30 minutes.

Serve over hot rice.

**If you do not have black beans, red kidney beans taste great too!
***If you want a soupier meal, add one cup of broth or water.

Breakfast Oatmeal Bars

2008-03-18T07:22:00.000-07:00

From Knottie: BornToBeABeachBride

4 c. Quick Cooking Oats
1 c. Packed Brown Sugar
1 tsp. Salt
1 1/2 c. Chopped Nuts
1 c. Flaked Coconut
3/4 c. Butter or Margarine, melted
3/4 c. Orange Marmalade

In a mixing bowl, combine the oats, brown sugar, and salt. Stir in remaining ingredients and mix well. Press into a greased 15 in. x 10 in. x 1 in. baking pan. Bake at 425 degrees for 17-20 minutes or until golden brown. Cool on a wire rack.

Yield about 2 ½ dozen.

Grandma's Shrimp Fried Pies

2008-03-18T07:20:00.000-07:00

From: BornToBeABeachBride

This recipe is a two time winner of the Port Isabel Shrimp Cook-Off

1 lb. cooked peeled and de-veined Shrimp
1 lb. lump Crab meat
2 1/4 cups flour
1 1/3 cups butter
1 cup chopped celery
1 cup chopped onion
1 cup chopped bell pepper
2 cups milk
Creole Seasoning to taste
Chopped jalapeños
*Pie Crust (See below)

Filling: In skillet sauté celery, onions and bell pepper in 1 cup butter. When tender add 2 tbsp. flour. Sauté till light brown. Add more butter if needed. Add 2 cups of milk. If too thick add more milk. If too thin add more flour. Season to taste with Creole Seasoning. Add chopped jalapenos, cooked crab meat and chopped shrimp. Freeze mixture to harden.

*Pie Crust: Mix 1/3 cup butter, 1/2 cup water and 2 cups flour. Chill for 30 minutes.
Roll pie crust. Cut circles 6 inches in diameter. Spoon (1 tbsp.) shrimp mixture in the middle of dough circle. Fold over and seal with a fork. Fry in hot oil until golden brown.

Brownie Muffins

2008-03-18T07:18:00.000-07:00

From Knottie: BornToBeABeachBride
Source- www.HungryGirl.com

1 box devil’s food cake mix
1 can solid pack pumpkin (15 oz.)
Optional- Sprinkle of Cinnamon and Nutmeg in batter

Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins.

These are CRAZY GOOD! I made them for Thanksgiving and everyone went nuts for them. I didn't tell anyone they were low-cal. I like to eat one warm with a dollop of fat-free Cool Whip.

Decadent.

(1 Muffin, or 3 minis - 180 calories, 2.5g fat, 37 carbs, 2.5g, fiber, 2.5g protein - 3 WW points)

Winged's Chicken and Dumplings

2008-03-18T07:16:00.000-07:00

From Knottie: WingedBride & HumpyPuppy

3-4 Chicken breasts
2 cans reduced fat cream of chicken soup
2 cups of chicken broth
2 cans of reduced fat crescent rolls
Lots of minced garlic (optional)

Place breasts in the bottom of a crock pot. Pour soup on top of breasts, then pour broth over both and make sure the breasts are covered. Cook for 4-5 hours.

After the 4-5 hours of cooking in the crockpot, tear apart the chicken with two forks and put it back in the pot.

Take crescent roll dough and pull apart to roll little dough balls, and add to the crock pot. Cook for another hour and make sure the dough balls are cooked through. Making them smaller helps.

Crunchy BBQ Chicken

2008-03-18T07:12:00.000-07:00

From Knottie: BB8785

Chicken breast (boneless skinless)
BBQ sauce (We use Sweet Baby Ray's sauce)
French's French fried onions
Zesty Italian dressing
Pepper
Garlic powder
Dash of lemon pepper

Preheat oven about 375 degrees

Let chicken soak for about 5-10 minutes in lemon pepper, some garlic powder, pepper, & dressing.

Place chicken in oven and cook on both sides about 10 minutes or until outside of chicken is WHITE, take chicken out and place in a bowl and cover with BBQ sauce.

Place chicken back in the oven and let cook on both sides for about 5 -7 minutes, take out chicken, crunch up the onions, scatter over chicken, place back in the oven, let the onions get a little brown, and you're done!

Chicken and Green bean Stir-fry

2008-03-18T07:06:00.000-07:00

From Knottie: BB8785

Boneless skinless chicken (breasts or tenders)
1 green pepper, chopped
1 onion, chopped
Drizzle of cooking oil (EVOO is better)
Green beans (fresh or frozen) to taste
Zesty italian dressing
Steak seasoning
Pepper
Garlic powder
Teriyaki juice (I use the less sodium kind, this juice is salty enough and the less salt is better)
Splash of Worcestershire sauce ( Just a little bit because it burns easily)
A large deep skillet or WOK (preferred)
Egg rolls (optional)

Cut up chicken into cubes, whatever size you like, chop up onions and bell peppers, mix all that with the dressing, teriyaki, and Worcestershire. Let soak whilel skillet heats up, then put all that in skillet. Brown chicken and onions and peppers, after those brown, add in green beans and however much juice and seasons you like, put lid on, check every 5 - 10 minutes while stirring. I usually cook mine until the green beans are kinda mushy but still crunchy.

Pad Thai

2008-03-18T07:03:00.000-07:00

From Knottie: 2Be Dr. Mrs.

2/3 cup Thai sweet chili sauce
1/4 cup packed brown sugar
2 tablespoons water
2 tablespoons fish sauce
1.5 teaspoons grated peeled fresh ginger
1 teaspoon Thai red curry paste
1/2 pound wide rice stick noodles (we use sesame linguine)
2 teaspoons vegetable oil
2 large egg whites
1 large egg
3 garlic cloves, minced
3/4-1 lb protein (precooked; tofu, shrimp, chicken, pork)
3/4 cup chopped red peppers
2 cups fresh bean sprouts
3/4 cup diagonally cut green onions
3/4 cup minced fresh cilantro, divided
1/3 cup coarsely chopped dry-roasted peanuts
6 lime wedges

Combine first 6 ingredients; set aside.

Cook noodles, Drain and rinse with cold water.

Combine egg whites and egg, stirring well with a whisk.

Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and sauté for 10 seconds. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Add pork and bell peppers. Warm for 3 minutes. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in bean sprouts, onions, and 1/2 cup cilantro, and cook 3 minutes or until thoroughly heated.

Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture. Serve with lime wedges.

Natalie's Super Simple Salad

2008-03-18T07:01:00.000-07:00

From Knottie: Natalie&Mark

5 Roma Tomatoes
1 small pkg Feta (maybe flavored, like tomato-basil) Cheese
1 Bottle Greek Vinagrette (or, in a pinch, Balsamic Vinagrette) Dressing
Fresh Dill

Mix to combine. Enjoy!

Cheesy Penne Pasta

2008-03-18T06:58:00.000-07:00

From Knottie: Ccg1321

1 lb. bulk Italian sausage
1 garlic clove, minced
1 jar (26 oz) spaghetti sauce
1 package (16 oz) uncooked penne pasta
1 package (8 oz) cream cheese, softened
1 c. sour cream
4 green onions, sliced
2 c. shredded cheddar cheese

In a large skillet, cook the sausage and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Cook pasta according to package directions; drain. Meanwhile, in a small mixing bowl, combine the cream cheese, sour cream and onions.
In a greased shallow 3-qt. baking dish, layer half of the pasta and sausage mixture. Dollop with half of the cream cheese mixture; sprinkle with half of the cheddar cheese. Repeat layers.

Cook at 350 degrees for about 30 min.

Crock -Pot Chicken with Black Beans & Cream Cheese

2008-03-18T06:45:00.000-07:00

From Knottie: alycedale

4-5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (16 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese (you can use Fat Free)
White or brown rice

Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock-pot.

Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.

Keep in crock-pot on high for about 4-5 hours or until chicken is cooked. You can shred the chicken or leave it whole if you like. Add 1 package of cream cheese (just throw it on top!) and let sit for about 30 minutes to an hour. Mix and serve over white rice or brown rice.

Meat Manicotti

2008-03-18T06:39:00.000-07:00

From Knottie: ZAngel

1lb Ground Beef
1 pt. ricotta
4 cups shredded Mozzarella cheese
Green onions
Basil
Salt
Jar of spaghetti sauce (I use one with mushrooms)
1 package of manicotti noodles

Preheat oven to 350. Add meat and onions to pan. Brown together and drain. Season with basil and salt. Let cool so the cheese doesn't melt immediately.

While the meat is cooling, boil a pot of water for the manicotti noodles. After water comes to a rapid boil, add the noodles and cook for 4 minutes (noodles will still be a little stiff). Drain and Let cool.

Add 2 cups of mozzarella cheese and ricotta to the meat. Stir together. Stuff this mixture into the manicotti noodles. Be careful not to tear the noodle!

Cover the bottom of a 9X13 casserole dish with a little spag. sauce. You can pour a little onto the dish and spread it around with a spoon. Placed the noodles in the dish and cover them with the rest of the stuffing mixture, cheese and spag. sauce. Bake at 350 for 35-40 minutes. Check it after 35 minutes and if the sides are starting to brown, it is done. If not, leave it in for another 5 minutes.