Sunday Supper

Originally posted on Military Mommy 5/19/07.

Happy Sunday!

Today’s menu is a quick and easy one that is perfect for your family’s Sunday Supper or even as a weeknight meal.

~ Sunday Supper Menu:

• Un-fried Chicken (6 WW points per bre*ast, 7 per leg)
• Zesty Ranch Mashed Potatoes (3 WW points)
• Sweet & Creamy Coleslaw (2 WW points)


Un-fried Chicken (serves 6)

6 chicken bre*asts or 12 chicken legs, skinned (or a mixture of both)
1 cup plain non-fat yogurt
1 cup favorite breadcrumbs (I use Pepperidge farm stuffing)
1 Tbsp Jane’s crazy mixed up salt
small dash of cayenne pepper, optional
1 Tbsp Italian seasoning (don’t use if you are using Italian-seasoned breadcrumbs)
Cooking spray

Put yogurt and spices in a large bowl. Put chicken in yogurt and move around until completely coated.

Cover with plastic wrap and marinate in fridge for 30 minutes to a few hours before cooking.

When ready to cook, preheat oven to 400. Coat a baking sheet w/ cooking spray or parchment paper (I think the parchment works better – you could also use release foil). Put breadcrumbs in a medium sized bowl. (Below is a picture of my favorite stuffing to use for this recipe).

Remove chicken from fridge. Take each piece of chicken and roll in breadcrumb mixture, trying to cover most of the chicken. Put onto the baking sheet. Repeat with all chicken. Spray chicken lightly with cooking spray. Put into oven and bake for 45 minutes to 1 hour, or until juices run clear – turning every 20 minutes.


Zesty Ranch Mashed Potatoes (serves 6)
3 medium-sized baking potatoes
¾ cup fat free ranch dressing
¼ - ½ cup skim milk
1 Tbsp Jane’s crazy mixed up salt
3 slices provolone cheese

Bake potatoes until soft. Let cool. Remove skin and transfer potatoes to a medium sized mixing bowl. Add ranch dressing and Jane’s seasoning. Mash with a potato masher or a hand mixer. Slowly add a little bit of milk until you reach the desired consistency. Scoop potatoes into a small baking dish. Cover with provolone cheese. Put in oven with chicken last 5 minutes of baking, just until cheese melts. Keep a close eye on this – the cheese burns easily.

Sweet & Creamy Coleslaw (Serves 6)
1 (16 oz) package cole slaw mix in bag
½ cup marzetti’s lite original slaw dressing

(Make this at least 2 hours before serving). Put cole slaw in a large bowl. Mix thoroughly with cole slaw dressing. It will look like it’s not enough dressing, but it will be. Put saran wrap on top and put in fridge. About 30 minutes before serving, stir thoroughly and put back in fridge until ready to serve.

For more Sunday Supper recipes, please visit my food blog.

I hope you enjoyed my recipes. If you decide to try one, please leave a comment afterwards and let me know.

Enjoy Sunday Supper with your sweet family!

Sunday Supper

Originally posted on Military Mommy 5/12/07

Happy Sunday! (and Mother’s Day!)

Today’s menu was a new recipe that I clipped from my Light & Tasty magazine. It looked like something the kids would eat and I liked the idea of a new version of just plain old regular spaghetti.

* I had a couple of super little chefs-in-training helping me this week! A big thank-you to them for making supper this week much more fun!*


~ Sunday Supper Menu

• Spaghetti Pizza Casserole (6 WW points per serving)
• Side Salad
• Garlic Bread



Spaghetti Pizza Casserole (from Light & Tasty magazine)
(Click on the recipe title to go to the online recipe)



Serves 9
1 pkg (7oz) spaghetti
½ cup egg substitute
¼ cup grated parmesan cheese
1 pound lean ground beef
1 medium onion, chopped
½ cup chopped sweet yellow pepper
½ cup chopped green pepper
2 garlic cloves, minced
1 jar (26 oz) favorite meatless spaghetti sauce
1 tsp Italian seasoning
1 tsp dried basil
½ tsp salt (I used Jane’s krazy salt)
¼ tsp pepper
½ pound sliced fresh mushrooms
1 ½ cups (6oz) shredded part-skim mozzarella cheese (I used provolone)

Cook spaghetti according to package directions. Rinse with cold water and drain.

In a bowl, toss spaghetti with egg substitute and parmesan cheese.

Spread evenly into a 15x10x1” baking pan coated with non-stick cooking spray (I used 13x9x2); set aside.

In a large non-stick skillet, cook the beef, onion and peppers (I didn’t use peppers) over medium heat until meat is no longer pink; drain.

Add garlic; cook 1 minute longer. Stir in spaghetti sauce and seasonings; heat through. Spoon over spaghetti. Top with mushrooms (I didn’t use) and cheese.

Bake, uncovered, at 350 for 25-30 minutes or until lightly browned. Let stand for 5 minutes before serving.

Serve with your favorite side items. I tossed up a quick salad and toasted some whole wheat hoagie buns as garlic bread.

I hope you enjoyed my recipes. If you decide to try one, please leave a comment afterwards and let me know.

Enjoy Sunday Supper with your sweet family!

Sunday Supper

Originally posted on Military Mommy 5/5/07.

Happy Sunday!

Today's menu is super simple but one of my most requested recipes. I make this often for mommy gatherings and I have never left a party without at least one person wanting the recipe. It's one of our favorites, especially when the weather starts getting warmer.

~ Sunday Supper Menu:

* Tropical Chicken Salad over lettuce
* Buttered Croissant



Tropical Chicken Salad



3 cups cooked, shredded chicken
1 cup diced celery
1/4 cup minced onion
2 Tbsp fresh lemon juice
1/2 tsp ground coriander
1/4 tsp Jane's krazy salt
1/8 tsp freshly ground pepper
1 can pineapple tidbits, or chunks - drained
1 cup seedless red grapes, halved
1/3 cup mayonnaise
3 Tbsp slivered almonds
Lettuce leaves

Combine all but lettuce.


Mix well and chill thoroughly (I mix it together at night for the next day's dinner). Serve on lettuce leaves.

I hope you enjoyed my recipes. If you decide to try one, please leave a comment afterwards and let me know.

Enjoy Sunday Supper with your sweet family!

Sunday Supper

Originally posted on Military Mommy 04/29/07

Happy Sunday!

~ Sunday Supper Menu:

• Puff Baked Fish
• Long grain and wild rice
• Lemon pepper broccoli



Recipe #1
I am not a “fishy fish” fan. This recipe creates a very mild fish with a rich, savory sauce.

Puff Baked Fish:



6 boneless tilapia fillets, or other mild fish
1 ½ cups mayonnaise
½ cup parmesan
½ lemon, juiced
½ lemon to squeeze over fish
Palmful of chopped parsley
Stick of butter, melted (I used smart balance)
Large onion, chopped
Jane’s salt (or seasoned salt or regular salt) / pepper to taste

Pour melted butter onto a casserole dish. Sprinkle onions evenly over butter.

Lay fillets (raised side up) evenly on onion layer. Squeeze one half of lemon over fish. Mix remaining ingredients together. Put a large dollop of mixture on each fillet. Spread flat.

Cook at 350 for 20 to 25 minutes or until lightly browned around edges.


Recipe #2
We love Uncle Ben’s rice medleys and this one goes especially well with the fish. It really balances out the richness of the sauce on the fish.


Recipe #3
We eat a LOT of broccoli around here. I chose lemon pepper broccoli this time to bring out the lemon flavor in the fish.

Easy Lemon Pepper Broccoli:

Broccoli
Chicken broth
Butter (I use spray or smart balance)
Lemon Pepper or Lemon Herb seasoning

Steam broccoli in chicken broth until done. Drain. Spray with butter spray and sprinkle with lemon pepper. Toss until coated. Serve immediately.

I hope you enjoyed my recipes. If you decide to try one, please leave a comment afterwards and let me know.

Enjoy Sunday Supper with your sweet family!