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on June 24, 2008 10:57 pm
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The Wagon Plan
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Nutrition & Recipes
Healthy Recipes for WLS and Diet Plan
The Wagon Plan on June 24, 2008 10:57 pm
Recipes on May 4, 2008 6:49 pm Grilled Chicken & Stuffing Casserole
2 comments | Click here to leave a comment.Ingredients: Stuffed Potatoes 4 Small red potatoes 1/3 c crabmeat 1/3 c baby shrimp Parmesean Cheese Olive oil 2 TBSP Heavy Cream Cream cheese Preheat oven 350 Cut potatoes in halves and carefully scoop a portion of the centers out of them. Place the center in a mixing bowl and add heavy cream. Blend with mixer until flufffy. Mix crabmeat, shrimp, and cream cheese in a food processor and chop fine. Scoop out seafood mixture and place inside of the potato halves. Top the potatoes with the mashed potato mix and top with parmesean cheese. Sprinkle with olive oil and bake for 25-30 minutes until golden crust. Enjoy! 
Sugar Free Chocolate Fondue on May 4, 2008 2:25 am Ingredients Instructions Yield: 8 servings (1/4 cup each)
Hash Brown Pizza on May 4, 2008 2:02 am Crust
Be the first to leave a comment.4 cups frozen hash browns 1 egg 1 teaspoon dried oregano 1/2 teaspoon crushed red pepper 1/4 teaspoon fresh ground black pepper 1/4 teaspoon salt Toppings 3/4 cup marinara sauce 3 ounces smoked mozzarella 3 ounces fully-cooked chicken sausage, diced and browned in a skillet 1/2 cup chopped roasted red peppers 1 ounce fresh grated Parmesan cheese Preheat oven to 450 with a rack on the bottom. Mix crust ingredients in a mixing bowl and mix well. Pack mixture on a pizza pan and bake for 25-30 minutes until brown and crusted. Remove and spread the crust with marinara sauce. Scatter the top with the smoked mozzarella, browned chicken sausage and chopped peppers. Sprinkle with Parmesan cheese over the top. Place back in the oven and bake until the cheeses melt - about 5 to 10 minutes. Remove and let cool a couple minutes before serving. Makes about 4 large servings. 
BEANS & CORNBREAD
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on April 24, 2008 2:25 am Bean Ingredients:
3 comments | Click here to leave a comment.1 Can of Glorys Pinto Beans (Southern Style) 1 TBSP Sour Cream Cornbread Ingredients: 1 cup unbleached all-purpose flour 1-cup cornmeal 2 tablespoons splenda 2 teaspoons baking powder 1/2-teaspoon salt 1-cup milk 1/3-cup canola oil 1 large egg, slightly beaten Cook beans slow until nice thick broth. Preheat oven to 400 degrees F. Lightly grease and 8 or 9-inch square pan. Sift dry ingredients into mixing bowl. Form a well in the mixture and add the milk, oil, and egg. Stir just until everything is combined – there should still be scattered clumps of flour, about the size of baby peas or BBs. Pour the batter into the prepared pan and bake for 24 to 30 minutes, until the cornbread is golden brown. Serve with beans and enjoy! My Story |
