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The following are tips on how to get back to basics, eat healthier and save yourself a lot of time and money!

Watch my favorite Popcorn Recipe video

Sheryl McGlochlin - Tuesday, March 06, 2012

Baked Penne

Sheryl McGlochlin - Tuesday, November 29, 2011
Prepared by Krista Numbers


1 pound penne noodles
1 jar Alfredo sauce, 26 ounce size
1 jar marinara sauce, 26 ounce size
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese

Preheat oven to 350 degrees. Cook and drain pasta. Mix the two sauces together in a large mixing bowl. Add mozzarella cheese and combine. Add drained pasta. Pour into a 9x13 casserole dish and bake about 25-30 minutes until hot and bubbly. Sprinkle parmesan on top and bake another five minutes. Enjoy!

Black Bean Enchiladas

Sheryl McGlochlin - Tuesday, November 29, 2011

* 1 cup of cooked black beans
* 3 tablespoons garlic powder
* 1 cup of chopped black olives
* 1 cup of chopped green olives (use the salad kind, they don't have anything stuffed in them)
* 1 dozen white corn tortillas
* ½ cup warm vegetable oil
* 1 small can of whole green chilies, cut into ½ strips
* 2 lb Monterrey jack cheese cut 8 oz. into ½ inch thick x 2-3 inch strips, divided, reserve
* 2 cups Chili Verde Sauce
* 1 cup Monterrey jack cheese, reserved, shredded

Mix beans, garlic, olives. Set aside. In a small saucepan over low heat, warm the oil. Dip tortilla into oil quickly drain onto paper towel covered plate. Place tablespoon of the bean mixture in the center of the tortilla. Add strip of chili and cheese. Roll up and repeat the process. Assemble the Enchiladas in a 9” x 13” inch baking pan and pour a little of the Verde Sauce to cover the bottom of the dish. Pour remaining Chile Verde Sauce over the enchiladas and top with cheese. Bake at 350 degrees for 30 minutes. Serves 6

Crockpot Nachos

Sheryl McGlochlin - Tuesday, November 29, 2011
Prep Time: 3 Minutes
Cook Time: 4 Hours

Ingredients List

4-5 Frozen Chicken Breasts
1 Can Drained Black Beans
1 Can Drained Canned Whole Kernel Corn
1 (15oz) Jar of Salsa (recommend medium)
1 (8oz) Package of Cream Cheese

Cooking Directions

1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot
2. Add corn, black beans and jar of salsa. dump it right on top of chicken
3. Cover and cook in crock pot on hight for 4-5 hours or until chicken forks apart.
4. Add 1 package of cream cheese (just throw it on top) and let sit for about 1/2 hour.

When I make this I will fork apart all of the chicken before I add the cream cheese. You can serve this right our of the crock pot or you can put it with tortillas or chips. I usually make sticky rice and serve it over the top. Enjoy!!

Angel's Comfort Chicken and Noodles

Sheryl McGlochlin - Tuesday, November 29, 2011
Prepared by Angel Shannon


* 8 oz. Ronzoni Smart Taste noodles, cooked & drained
* 1 can Healthy Request mushroom soup
* 2/3 cup skim milk
* ½ teaspoon salt
* ½ teaspoon poultry seasoning
* 8 oz. tub whipped cream cheese
* 1 cup fat free cottage cheese
* ¼ cup chopped parsley
* 1/3 cup finely chopped onion
* 1/3 cup finely chopped green pepper
* 3 cups diced cooked chicken
* 1 cup Panko crumbs or any kind of break crumbs
* Light butter spread (like Smart Balance)

Toss cooked noodles with a little melted butter spread. Mix noodles, soup, milk, salt and poultry seasoning in medium pan; heat. Beat cheeses together until smooth and stir in parsley, onion and green pepper. Place half the noodles in a 3 quart casserole and spread with half the cheese mixture, half the chicken, then half the soup mixture. Repeat layers. Melt a little more butter spread and mix into Panko crumbs before topping casserole. Bake at 375 for 40 minutes or until heated thoroughly and Panko crumbs are lightly browned.

Tomato Florentine Soup

Sheryl McGlochlin - Tuesday, November 29, 2011

* 1 tablespoon butter
* 1/2 cup finely chopped onion
* 3 cloves garlic, minced
* 1/3 cup diced carrot
* 1 cup water
* 2 cans (14 oz ea) reduced sodium chicken broth
* 1 cup diced young zucchini
* 2/3 cup uncooked small shell pasta
* 1 can (6 oz) tomato paste (basil, garlic, oregano flavored)
* 1 teaspoon Italian seasoning
* 1 can (15 oz) diced tomatoes, un-drained
* 5 ounce (half 10 oz pkg) chopped frozen spinach, thawed
* Salt and pepper to taste
* 1/4 cup fresh grated Parmesan cheese


Melt butter in Dutch oven or large sauce pan; add onion and sauté over medium heat until onion is tender. Add garlic, carrot, water and chicken broth. Bring to a boil, add zucchini and pasta bring back to a boil; gently boil 10 minutes. Add Italian seasoning, canned diced tomatoes, and chopped spinach. Bring soup back to a boil, reduce heat and simmer until spinach is cooked. Serve with grated Parmesan cheese and a crusty grilled cheese sandwich.


If desired, soup may be thinned with additional chicken broth to preferred consistency. Recipe makes approximately 8 cups soup, serves 6

Additional "season to taste with salt and pepper" was not calculated into nutrition analysis.

For nutrition information and delicious dairy recipes go to www.UtahDairyCouncil.com

Karen's Favorite Enchiladas

Sheryl McGlochlin - Tuesday, November 29, 2011

* To Poach the Chicken
* 1 whole boneless, skinless chicken breast, halved
* 6 cups water (approximately)
* ½ cup white wine
* ¼ cup extra virgin olive oil
* 4 garlic cloves, crushed & peeled
* 1 yellow onion, peeled & cut into quarters
* 1 red chile or green jalapeno pepper, stem removed & cut into quarters
* Fresh cilantro (a handful)
* 2 T. lime juice
* 1 t. ground cayenne pepper
* 1 t. ground turmeric
* 1 t. garlic powder
* ½ t. curry powder
* ½ t. granulated chicken bullion

* 15 oz. cooked black beans, rinsed & Drained
* 8 oz. cooked corn
* 1 c. Pepper Jack cheese, finely shredded
* Fresh cilantro (a handful, coarsely chopped)

* 1 T. extra virgin olive oil
* 8 garlic cloves, crushed & minced
* 2 white onion, peeled & finely chopped
* 1 red chile or green jalapeno pepper, ribs & seeds removed, finely chopped
* 6 (10 oz) cans red enchilada sauce
* 1 t. ground cayenne pepper
* 1 t. garlic powder
* ¼ c. fresh cilantro, loosely packed

Karen's Crema Fresca
* 1 cup light sour cream
* 1 cup half-and-half


To Prepare the Chicken:
Halfway fill a large frying pan with water. Add the wine, extra virgin olive oil, garlic cloves, onion, red chile/jalapeño pepper, cilantro, lime juice, cayenne pepper, turmeric, garlic powder, curry powder and chicken bullion. Stir to combine, and bring to a boil over medium-high heat. Add the chicken breast to the pan. Partially cover the pan and simmer for approximately 15-20 minutes, turning the chicken once halfway through. Remove the chicken and place on a cutting board to cool (ensure that the chicken is thoroughly cooked by cutting into it at the thickest part. It should be all white at the center. If any pink color is left, return it to the pan and simmer until it is done.) Once the chicken is cool to the touch, shred it using two forks.

Karen's Smooth & Spicy Enchilada Sauce:
While the chicken is poaching, warm the extra virgin olive oil over medium heat. Add the garlic cloves, onions and red chile/jalapeño pepper (if using). Sauté, stirring frequently, until the vegetables are soft (approximately 5 minutes). Add the cans of enchilada sauce and stir to combine. Add the cayenne pepper, garlic powder, cilantro and 2 tbsp. of "Karen's Crema Fresca" (see directions below).

"Karen's Crema Fresca":
Combine 1 cup light sour cream with 1 cup half-and-half. Whisk until smooth.

In a large mixing bowl, combine the shredded chicken, black beans, corn, cilantro, 1 cup of the shredded cheese and half of "Karen's Smooth & Spicy Enchilada Sauce." Mix gently until the filling is evenly covered by the sauce.

Using tongs, lightly toast the tortillas one or two at a time over the stovetop, turning often to prevent burning, until the tortillas have turned a light brown color and feel softer and more pliable.

To Build the Enchiladas:
Pre-heat the oven to 350 degrees. Cover the bottom of two glass casserole dishes (9" X 11") with two cups of "Karen's Smooth and Spicy Enchilada Sauce" (1 cup of Sauce per dish). Using tongs, dip a tortilla into the remaining Sauce, ensuring that it is fully covered, front and back. Lay the tortilla on a plate and scoop one cup of Filling onto the tortilla, creating a line of Filling down the center of the tortilla. Fold over the sides of the tortilla and gently place it on the far left side of a casserole dish. Repeat process with each tortilla until each casserole dish holds four enchiladas, sitting side-by-side. Cover each set of four enchiladas with one or two cups of Sauce, depending on your preference, and sprinkle each set of four with ½ cup of the remaining shredded cheese. Cover with aluminum foil, place the enchiladas into the oven and cook for approximately 15 minutes, until the cheese on top is melted and the Filling is heated through.

To Plate and Garnish the Enchiladas:
Place two enchiladas next to each-other on each plate. Spoon a teaspoonful of "Karen's Crema Fresca" across the middle of the enchiladas. Place one or two fresh cilantro leaves on top.

Phyllo Pesto Pizza

Sheryl McGlochlin - Tuesday, November 29, 2011

* 1 package frozen phyllo dough
* 1 portobello mushroom
* 1 T. olive oil
* 1 9-ounce jar artichoke hearts
* 1 6-ounce jar prepared pesto
* 1 red bell pepper, chopped
* ¾ c. sliced black olives
* ¾ c. grated Parmesan cheese


Thaw the phyllo for 5 hours of longer (best if thawed overnight in the refrigerator). Spray a baking sheet with nonstick cooking spray. Unroll the phyllo sheets and cut the stacked layers into halves. Layer 6 sheets of the pastry on the baking sheet, spraying each sheet with the cooking spray. Cover with a slightly dampened towel. Return the unused phyllo to the refrigerator.

Saute the mushroom in the olive oil in a skillet until tender; drain and chop the mushroom. Drain the artichoke hearts on a paper tower, patting to absorb the excess moisture. Drain any accumulated olive oil off the top of the pesto.

Spread the pesto carefully over the phyllo. Sprinkle with the artichokes, mushroom, bell pepper and black olives. Top with the parmesan cheese.

Bake the pizza at 375 for 10-15 minutes or until the phyllo is crisp. Cut into squares and serve warm.

Flatbread Tacos

Sheryl McGlochlin - Tuesday, November 29, 2011

* 1 cup (8 ounces) sour cream
* 2 teaspoons ranch salad dressing mix
* 1 teaspoon lemon juice
* 1 pound ground beef
* 1 can (15 ounces) red kidney beans, rinsed and drained
* 1 can (14-1/2 ounces) petite diced tomatoes with chipotle chilies, undrained
* 1/8 cup taco seasoning (this is 1/2 of an envelope)
* 1 recipe of flatbread
* Optional toppings: sliced ripe olives, shredded lettuce, diced green onion and shredded cheese


1. In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.(at least 30 minutes)

2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, and taco seasoning; heat through

3. To serve, spread each flatbread with 2 tablespoons ranch sour cream then top each with meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.

For more great recipe go to www.Realmomkitchen.com.

Soup n Sauce Mix

Sheryl McGlochlin - Tuesday, November 29, 2011

* 3 cups instant nonfat dry milk (2 1/4 cups non-instant)
* 1 cup cornstarch
* 2 teaspoons salt


Whisk together all ingredients. Store mix in an air tight container or Ziploc freezer bag; label and date. For soup and sauces use approximately 1/3 cup mix to every 1 1/4 cups milk or water. For Pudding, use 1/2 cup mix to 1 1/4 cups milk or water. NOTE - once mixed the final quantity and its use is the same whether instant or non-instant dry milk is used. Makes approximately 3 1/3 cups mix

Cheesy Cream Soup: Combine 2 1/2 cups milk or water, 2/3 cup mix and 1-2 chicken bouillon cubes. Stirring, bring to a boil over medium heat. Stir in 2 cups frozen or cooked (Southern Style Hash Browns or chopped broccoli or diced ham or corn or cooked chicken, etc) cover and simmer until vegetables are tender. Stir in 1 cup shredded sharp Cheddar cheese and 1-2 tablespoons bacon (optional), season with pepper and onion powder to taste. If desired, thin with milk to preferred consistency. 4 servings

White Sauce: Combine 1 1/4 cups milk or water, 1/3 cup mix and 1 chicken bouillon (optional). Stirring, bring to a boil. (For Mac n Cheese add 1 cup shredded sharp cheese and 1-2 cups cooked macaroni, season with garlic salt)

Pudding: Combine 2 1/2 cups milk or water, 1 cup mix, 2/3 cup sugar (4 tablespoons cocoa, optional). Stirring, bring to a boil. Stir in 1 teaspoon vanilla and 2 tablespoons butter. Cover and cool. To serve, fold in 1/2-1 cup whipped cream and spoon into individual serving dishes. 4-5 servings

Savory Basic Soup Mix

* 3 cups nonfat instant dry milk (2 1/4 cups non-instant)
* 1 cup cornstarch
* 1/4 cup chicken bouillon granules
* 2 tablespoons dried onion flakes
* 1 teaspoon Italian seasoning


Whisk together all ingredients. Store in an air tight container or Ziploc freezer bag; label and date. To use combine 1/3 cup dry mix to every 1 1/4 cups milk or water to replace 1 can (10 oz) cream soup. Notes: Basic Mix above is a very flexible recipe mix for soups and sauces. Use it to replace a can of creamed soup in your favorite recipes. Experiment with your own ingredients and recipes. For additional recipes and resources on a variety of homemade mixes:

"Soup and Sauce Mix Recipes" Utah State University Extension

"Savory" sauce mix used to replace canned cream soups; use in a variety of soups, casseroles, and skillet dishes

"Make-A-Mix" recipe books by Eliason, Harward, Westover
Available through bookstores and at local libraries. Includes mix recipes for baked goods, breakfast foods, entrees, and more.

For more delicious dairy recipes and information go to www.UtahDairyCouncil.com

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