Thursday, December 31, 2009
Tuesday, December 22, 2009
Well we had our annual Christmas cookie party on Sunday with my mom & aunts...I made Ginger Snaps & Peanut Butter kisses....mmmm I think I ate all the ginger snaps myself when I got home with my huge container of cookies!! Enjoy - Pictures to come!
I doubled this recipe to make approx. 100 cookies
~1 cup sugar
~¾ cup unsalted butter, softened
~¼ cup molasses
~2 cups unsifted flour
~2 teaspoons soda
~½ teaspoon salt
~½ teaspoon cinnamon
~¼ teaspoon ground cloves
~¼ teaspoon ground ginger
Preheat oven to 375°. Cream sugar and butter. Beat in egg and molasses. Stir in remaining ingredients until well mixed. If desired, chill dough for easier handling. Shape dough into 1 inch balls; roll balls in sugar. Place 2 inches apart on greased baking sheets. Bake 9 to 12 minutes or until edges are set. Makes about 48 cookies.
Friday, December 11, 2009
Tuesday, December 8, 2009
~4 chicken breasts (I use frozen)
~1 1/4 c. chicken stock (depending on how thick you want the soup)
~1 can cream of chicken soup
~8oz. low fat cream cheese
~1 tsp. salt
~1 tsp. pepper
~1 tsp. poultry seasoning (I use Frankenmuth chicken seasoning)
~1 small white onion, chopped
~1 green pepper, cut into rings
~4 carrots or baby carrots, chopped (I omitted)
~12-15 small red potatoes, cut into quarters
Coat bottom of crock pot with cooking spray. Cut veggies and add carrots to bottom if using. Place chicken on top, and add remainging veggies. Beat together chicken stock, soup, and cream cheese and pour over top. Add seasonings.
Cook on Low for 5-6 hours. Shred chicken with forks before serving!
Sunday, December 6, 2009
~1 package (10 ounce) frozen peas, thawed under cool running water
~2 cups diced cooked turkey
~1 1/2 cups cooked noodles (I used 1 cup cooked Basmati Rice)
~4 tbsp. butter or margarine
~1/4 cup chopped onion
~8 ounces sliced mushrooms (I subbed with Water Chestnuts)
~1 can (10 1/2-ounce) cream of mushroom soup (I used Cream of Chicken)
~1/2 cup milk
~salt, to taste (I added pepper as well)
~1/4 teaspoon curry powder
~1/2 teaspoon poultry seasoning (I used Frankenmuth Chicken Seasoning)
~1 cup shredded Cheddar cheese
Combine turkey, rice, and peas in a buttered 2-quart baking dish or casserole. Melt all butter in a saucepan. Sauté onion and mushrooms (water chestnuts) until tender; blend in soup, milk and seasonings and cook, stirring, until well blended and hot. Pour soup mixture over the turkey and noodle mixture; top with shredded cheese. Bake in a 350° oven for about 25 to 30 minutes, until hot and bubbly.Serves 4.
Saturday, November 28, 2009
Hands-On Time: 25 minutes
Ready In: 10 hours (LOW) or 5 to 6 hours (HIGH)
Yield: 6 servings
~2 tablespoons vegetable oil (I omitted)
~2 pounds boneless beef chuck, cut into 1⁄2-inch strips (I used stir-fry beef already pre-cut)
~1 small onion, thinly sliced
~1⁄3 cup soy sauce (I used light)
~1⁄4 teaspoon salt
~2 teaspoons minced fresh ginger (I used fresh jar kind)
~1 small green bell pepper, sliced
~1 package (about 3 ounces) shiitake mushrooms, sliced (I omitted)
~1 head bok choy, cleaned and chopped (I omitted)
~1 can (5 ounces) sliced water chestnuts, drained
~2 tablespoons corn starch (I used a little more to make sauce thick)
~1 can (11 ounces) mandarin oranges, drained and syrup reserved
~2 cups beef broth
~6 cups steamed rice (I used Basmati Rice & subbed a cup of water for Beef Stock)
Heat vegetable oil over medium-high heat. Add beef, in batches if necessary, and cook, turning to brown all sides. Transfer beef to 4 1⁄2-quart CROCK-POT® slow cooker as it is browned. (I omitted this step & just coated bottom of crock pot with cooking spray & threw the uncooked meat in)
Add onion to same skillet. Stir over medium heat until softened. Add next soy sauce, salt, ginger, green pepper, mushrooms, bok choy and water chestnuts and cook until bok choy is wilted, about 5 minutes. Spoon mixture over beef. (I just threw all of this on top of the uncooked beef in Crock Pot).
Whisk together corn starch and reserved mandarin orange syrup in medium bowl. Stir in beef broth and pour over ingredients in CROCK-POT® slow cooker. (Again, added this as the last step alltogether)
Cover and cook on LOW 10 hours or on HIGH 5 to 6 hours or until beef is tender.
Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl and spoon beef over rice.
Tuesday, November 10, 2009
~Olive oil (I used evoo, extra virgin)
~1 1/2 cups chopped celery1 1/2 cups chopped onion
~1 1/2 cups chopped carrots
~2 cloves of garlic, minced
1. Salt and pepper the chicken breasts. Melt approximately 1 tablespoon of olive oil and butter each in a skillet over medium heat. Cook chicken breasts until done, turning once, about 5 minutes each side. Set aside and let cool.
Saturday, November 7, 2009
Pre-heat oven to 350.
Tuesday, November 3, 2009
This sounded really good and healthy, and the hubby loves Broccoli!
~1 pound prepared pizza dough, preferably whole-wheat
~2 cups chopped broccoli florets
~1/4 cup water
~5 ounces arugula ,any tough stems removed, chopped (about 6 cups) **use Spinach instead of Arugula if you do not like**
~Pinch of salt
~Freshly ground pepper to taste
~1/2 cup prepared pesto
~1 cup shredded part-skim mozzarella cheese
Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
Per serving: 323 calories; 13 g fat (4 g sat, 7 g mono); 19 mg cholesterol; 33 g carbohydrates; 15 g protein; 3 g fiber; 511 mg sodium; 241 mg potassium.
Nutrition Bonus: Vitamin C (45% daily value), Calcium (34% dv), Vitamin A (31% dv).
2 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable, 1 medium fat meat, 1 1/2 fat
Thursday, October 22, 2009
~1 tube (13.8 ounces) refrigerated pizza crust
~1 cup buffalo wing sauce, divided
~1-1/2 cups (6 ounces) shredded cheddar cheese (I used 2%)
~1-1/2 cups (6 ounces) part-skim shredded mozzarella cheese (I used pizza cheese)
~2 pounds boneless skinless chicken breasts, cubed
~1/2 teaspoon each garlic salt, pepper and chili powder
~2 tablespoons butter (I used Light)
~1/2 teaspoon dried oregano
~Celery sticks and blue cheese salad dressing
Unroll pizza crust into a lightly greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Bake at 400° for 7 minutes.
Brush dough with 3 tablespoons buffalo wing sauce. Combine cheddar and mozzarella cheeses; sprinkle a third over the crust. Set aside.
In a large skillet, cook the chicken, garlic salt, pepper and chili powder in butter until chicken is no longer pink. Add the remaining wing sauce; cook and stir over medium heat for about 5 minutes or until the chicken is no longer pink. Spoon over cheese. Sprinkle with oregano and remaining cheese.
Bake for 18-20 minutes or until crust is golden brown and cheese is melted. Serve with celery and blue cheese dressing.
Yield: 8 slices, 4 servings. Wing Sauce.
Friday, October 16, 2009
These were really good, but I also think they would be perfect with Chicken too! These would be great to make for a dinner party as well because they make so much, and you only need about 2-3 to get you full! I halved this recipe below to make 4 servings.
~1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
~3 tablespoons extra-virgin olive oil
~1/2 large yellow onion, chopped (about 1 cup)
~3 cloves garlic, chopped
~1 pound ground turkey
~1/2 teaspoon kosher salt, plus 1/2 teaspoon
~1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
~1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
~1 (15-ounce) container part skim ricotta cheese
~3/4 cup grated Parmesan
~2 eggs, lightly beaten
~1/4 cup chopped fresh basil leaves
~2 tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)
~2 tablespoons extra-virgin olive oil
~6 ounces sliced pancetta, coarsely chopped
~2 teaspoons crushed red pepper flakes
~2 garlic cloves, minced
~5 cups jarred or fresh marinara sauce
Drain thoroughly. Over medium heat, in a large skillet, brown meat with peppers and onions.
Warm tortillas and serve immediately with meat mixture and toppings.
One serving (two fajitas) provides approximately: 519 calories, 26 g protein, 46 g carbohydrates, 4 g fiber, 25 g fat (8 g saturated), 63 mg cholesterol, 108 mcg folate, 4 mg iron, 714 mg sodium.
Monday, October 12, 2009
~3 cloves fresh garlic, minced
~1 shallot, minced
~3 tbsp butter (I used light butter)
~4 chicken breasts, cooked & shredded
~2 cans cream of chicken soup (I used healthy request)
~1- 8oz. package cream cheese (I used 1/3 reduced fat)
~2 cups sour cream (I used light)
~2/3 cup milk (I forgot to add!)
~1 lb. lasagna noodles, cooked & rinse in cold water (I used Barilla no-bake)
~1 lb. mozzarella cheese, grated (I used a combo of fresh grated Parmesan & Mozzerella)
1. In a large sauce pan, over medium heat, brown shallots & garlic in butter. Add cream cheese, cream soup, sour cream & milk. Stir until cream cheese is melted. Add chicken.2. In a 9x13 glass baking dish layer noodles, white sauce with chicken, then cheese. Repeat steps, ending with mozzarella cheese on top. Bake at 350 degrees for 35-45 minutes.
Monday, September 28, 2009
Prep: 10 minutesCook: 20 minutes
~3 tablespoon olive oil
~4 skinless, boneless chicken breast half (about 1 pound)
~1 shallot, finely chopped
~1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
~3/4 cup water
~1/4 cup thinly-sliced sun-dried tomatoes
~1 tablespoon red wine vinegar
~2 tablespoon chopped fresh basil leaves
~4 cup hot cooked extra wide egg noodles
~1/4 cup shredded Pecorino Romano or Parmesan cheese (optional)
~Thinly-sliced fresh basil leaves (optional)
Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Heat the remaining oil in the skillet over medium heat. Add the shallot and cook and stir for 2 minutes. Stir the soup, water, tomatoes, vinegar and chopped basil in the skillet.
Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the noodles. Sprinkle with the cheese and sliced basil, if desired.
Cost per recipe: $7.58Cost per recipe serving: $1.90
Tip: You can substitute 1 tablespoon finely chopped onion for the shallot.
Using Campbell's Cream of Mushroom Soup : Calories 531, Total Fat 18g, Saturated Fat 3g, Cholesterol 70mg, Sodium 670mg, Total Carbohydrate 55g, Dietary Fiber 5g, Protein 34g, Vitamin A 10%DV, Vitamin C 7%DV, Calcium 4%DV, Iron 19%DV
Wednesday, September 9, 2009
~8 ounces uncooked linguine (I served over Basmati Rice)
~1 tablespoon cornstarch
~1 teaspoon pepper
~1/4 teaspoon cayenne pepper (I didn't have so I used Chili Powder)
~1 cup water
~1/2 cup reduced-sodium soy sauce
~1-1/2 pounds boneless beef sirloin steak, cut into thin strips
~2 tablespoons canola oil
~1/2 cup julienned green pepper
~1/2 cup julienned sweet red pepper
~2 to 3 garlic cloves, minced
~2 cups fresh or frozen snow peas, thawed and halved (I omitted and added onion)
~2 cups sliced fresh mushrooms
3 lean meat, 2 starch, 1 vegetable, 1 fat.
3 lb Chicken (I used 3 large chicken breasts)
1/2 c Lemon juice
1/2 c Garlic cloves; crushed
1 ts Seasoned salt
1 ts Poultry seasoning
2 ds Tabasco
1 c White wine
Skin and cut up chicken. Combine with other ingredients in crockpot. Set on low. Upon return from work, debone chicken. Serve over rice. If you freeze chicken pieces separately, and mix up other ingredients the night before, you can dump it all together quickly in the morning. And if you start with frozen chicken it doesnt fall apart.
Monday, August 17, 2009
~2 c. of Bisquick mix
~2/3 c. of milk or water (I always use non-fat milk)
~2 tbsp. sugar
~1 tart green apple
~1/3 c. Bisquick mix
~1/3 c. packed brown sugar
~1/2 tsp. ground cinnamon
~4 tbsp. butter
Preheat oven to 400 degrees F.
Grease an 8" square glass pan, or 9" round pan. Mix cake ingredients. Spread cake batter in pan. Insert apple slices into the batter evenly throughout the cake.
Mix the topping ingredients of Bisquick, brown sugar & cinnamon. Spread topping over batter in pan. Add slices of butter over the top of the topping.
Bake 20 minutes or until golden brown, testing with toothpick.
Monday, July 13, 2009
Adapted from SunMaid & Fitness Magazine
~3 large boneless, skinless chicken breasts (I used 4 thin sliced + they cook faster)
~1 1/2 Tbsp olive oil
~2 large cloves garlic, minced or pressed
~2 tsp cumin
~1/4 c. fresh lemon juice
~2 tsp lemon zest
~2 c. thinly sliced carrots (I subbed with onions)
~1/2 c. raisins (I subbed with slivered almonds)
~3 Tbsp fresh parsley, minced (I used less dried, and added it to the rice first)
~3 c. long grain rice (I use Basmati Rice)
Place rice in rice cooker and cook through, set aside.
-In large skillet, heat olive oil over medium high heat.
-Add garlic and cumin and cook until fragrant, about 2 minutes.
-Add chicken breasts, breast side down and cook until lightly browned, about 3 minutes.
-Turn over and cook until lightly browned, about 2-3 minutes additional.
-Add lemon juice and stir to combine.
-Cover, turn heat to medium low, and cook for 10 minutes.
-Add lemon zest and carrots and stir to combine.
-Cover and cook until chicken is cooked through (to internal temp of 175-180 degrees).
-Remove chicken, place on platter and cover with foil.
-Add raisins and parsley to pan and cook until plump, about 1 minute.
-Add cooked rice and stir to combine.
-Remove from heat and serve chicken over rice, Enjoy!
Wednesday, July 1, 2009
~1 box of rotini or tri-colored rotini (I used the new Barilla whole wheat spaghetti noodles) They are really good!!
~small bottle of Italian dressing of your taste (I like making the 4 Season zesty italian...this time I used Kraft Tuscan Italian with parmesan) I would also try the Kraft greek dressing with Parmesan, super yummy!
~1/2 bottle of McCormick salad supreme seasoning
~1 small onion, chopped
~1 green pepper, chopped
~1/2 carton of cherry tomatoes, chopped
Cook noodles according to package, I always cook them al dente so they are not mushy ~ this is another reason to try whole wheat or Barilla Plus pasta ;) Drain noodles, and rinse with cold water - set aside.
Cut all veggies into bite-size pieces.
Add pasta to large bowl, and throw in cut veggies in with the pasta.
Add 1/2 of the dressing and 1/2 of the seasoning...combine well. Add the rest of the seasoning and more of the Italian dressing. I keep tasting it to make sure I don't put to much of both...you might only need 3/4 of the dressing. Adjust to taste, refrigerate first if desired.
Thursday, June 18, 2009
My mom tried this new recipe out, and wanted to share it with you all! She even made it for me last weekend, so I could try it first before I blogged it (awwwww!) This was fantastic! We hardly eat pork, because we are always making chicken dishes. But I am definitely going to make this for Chad soon....I bet it would be great for leftover's too! It uses whole wheat linguini noodles, and lite-soy. Better yet it is a Weight Watcher's recipe too! I know you will love it, my dad is obsessed...enjoy ;)
~8 oz. lean pork tenderloin, cut in thin 1/4-inch-wide strips
~3 tbsp low-sodium soy sauce, divided
~1 tbsp. minced garlic
~2 tbsp. ginger root, fresh, minced
~8 oz. uncooked linguini (she used Barilla whole wheat linguini)
~1/8 tsp. table salt, or to taste (for cooking pasta)
~1/2 cup(s) carrot(s), thinly sliced
~1 tsp. canola oil
~4 oz button mushrooms, or shiitake mushroom caps, sliced
~1/2 cup(s) reduced-sodium chicken broth
~1 tsp. toasted sesame oil
~1/3 cup(s) scallion(s), sliced
In a medium bowl, toss pork with 2 tablespoons of soy sauce, garlic and ginger; let stand 20 minutes.
Meanwhile, cook linguini in a large pot of lightly salted water according to package direction; add carrots to pot 5 minutes before linguini will be done. Drain; set aside.
Heat canola oil in a large nonstick skillet over medium-high heat; add mushrooms and pork. Increase heat to high; stir-fry until mushrooms release their liquid and become lightly browned, and pork is cooked through, about 6 minutes.
Add drained linguini and carrots, broth, remaining tablespoon of soy sauce and sesame oil to skillet; toss over low heat until combined. Remove from heat and stir in scallions; serve immediately. Yields about 1 1/4 cups per serving.
Preparation Time: 20 min
Cooking Time: 20 min
~sugar free cranberry juice
Tuesday, June 16, 2009
We had some left over aspargus that we needed to cook from the weekend...+ chicken, obviously ;) So I googled chicken & asparagus and found this....perfect!! It was soooo yummy! I loved the lemony flavor it gave to the aspargus!
~3 tbsp reduced-sodium soy sauce
~3 tbsp fresh lemon juice
~1 tsp grated lemon zest
~1 tsp cornstarch
~3/4 pound chicken breasts, cut into strips
~1 tbsp canola oil
~2 garlic cloves, finely chopped
~4 scallions, cut into 1-inch diagonal pieces
~1/2 pound asparagus, cut into 1-inch diagonal pieces
~1 carrot, julienned
~long grain rice (We like Basmati rice)
In a glass dish, stir together soy sauce, lemon juice and zest, and cornstarch. Add chicken pieces and coat well with marinade. Cover and refrigerate for 15-30 minutes.
Heat oil in a large nonstick skillet. Add garlic and fry until softened. Reserving the marinade, add chicken followed by the scallions, asparagus and carrots. Stir-fry for 3-4 minutes, until chicken is no longer pink.
Add marinade and cook until sauce is slightly thickened, about 1 minute. Serves 4.
Per Serving: Calories 160, Calories from Fat 40, Total Fat 4.6g (sat 0.8g), Cholesterol 49mg, Sodium 461mg, Carbohydrate 8.1g, Fiber 2g, protein 22g
Friday, June 5, 2009
These were soooo easy! We wanted to make something simple tonight & we already had some chicken thawed...so we cut up some veggies & threw these on the grill ;)
~1 lb. chicken breast strips; cut into bite size pieces
~assorted veggies; ie. onions, green pepper, tomatoes, etc.
~ground black pepper to taste
~lemon pepper seasoning (or your own fav seasonings) to taste
~olive oil cooking spray
Cut veggies & chicken into bite size pieces. Season chicken with ground pepper & seasonings.
Place veggies on kabob stick. Spray pieces with olive oil spray. Place kabobs on grill & splash some lime juice over chicken & veggies. (We also added beer) Turn kabobs & add more lime juice. Cook until chicken is no longer pink.
Thursday, May 28, 2009
~1 1/4-1 1/2 teaspoons seasoning salt (I used 1 tsp of Frankenmuth chicken seasoning & 1 tsp of lemon pepper seasoning & a few dashes of oregano)
~1 1/2 lbs chicken, thin sliced cutlets
~1/4 cup garlic butter (I used 4 tbsp of light butter & 2 garlic cloves minced)
~8 ounces penne pasta (I use the Barilla Plus Penne)
~2 teaspoons chicken base (I used chicken stock)
~3/4 cup white wine (I used cooking sherry because it was all I had)
~1/2 cup whipping cream (I used fat free half & half)
Fill Large saucepan 1/2 full of water. Cover and bring to boil on high heat for pasta.
Place flour and seasoned salt in zip-top bag; shake to mix. Cut chicken into bite size pieces, then add to bag and shake to coat the chicken, make sure to get all the flour mix absorbed by chicken.
Put the garlic & butter in saute pan and then add the chicken, reduce heat to medium. Cook several minutes to brown and until no longer pink.
Drain pasta and stir into chicken mixture.
Thursday, May 21, 2009
Makes 10 servings: Cut recipe in half to make 5 servings)
~1 box jumbo pasta shells (cooked al dente)
~2c. ricotta cheese (16oz.)
~1c. parmesan cheese
~1 10 oz. box chopped spinach (thawed and drained)
~1/2t. minced garlic
~1/3c. finely minced onion
~1t. red pepper flakes
~2T. balsamic vinegar
~2T. honey (I omitted)
For Meat Sauce:
~1/3c. olive oil
~2large onions minced
~4 slices beacon chopped (I added the pre-cooked bacon & cooked until crisp)
~2t. minced garlic
~1lb. sausage (I omitted)
~2lb. ground chuck (I used 1lb.)
~1 1/2c. red wine (I used 3/4c.)
~3 large cans crushed tomatoes (I used only 2 large cans)
~1 small can tomato paste
~2t. dried basil
~1t. dried oregano
~1t. dried rosemary (I omitted)
~4T. balsamic vinegar (I omitted)
~1c. parmesan grated
~1c. shredded mozzarellaDirections
Pre-heat oven to 350 degrees.
Boil Shells and drain; set aside on wax paper to prevent sticking.
In a large bowl mix all filling ingredients till well incorporated
stuff each shell very full and lay in extra large casserole or lasagna pan; Set aside
Add olive oil to a large stock pot
Add onions and cook till light carmel color
Add chopped beacon, cook till crisp
Add garlic cook 2-3 min.
Add sausage and ground chuck and cook just till all pink is gone
Add red wine, tomatoes, tomato paste and simmer 60 min stirring often
In the last 15 min add balsamic vinegar, basil, oregano,rosemary, and honey
You may choose here to add enough spices to suit your own personal taste
Pour a layer of sauce on bottom of glass dish. Place stuffed shells in bottom of pan over sauce; pur remainder of sauce over the stuffed shells. (I didnt use all the tomato sauce, I froze the rest)
Sprinkle cheeses on top
Bake for about 45 min or until top is golden
Wednesday, May 13, 2009
Oatmeal Blueberry Applesauce Muffins
Yield: 12 muffins
~1 1/4 cups whole wheat flour
~1 1/4 cups oats
~1 tsp. baking powder
~1/2 tsp. baking soda
~1/4 tsp. salt
~1/2 tsp. cinnamon
~1 cup unsweetened applesauce (I used cinnamon applesauce)
~1/2 cup low-fat buttermilk
~1/2 cup firmly packed brown sugar
~2 tbsp. canola oil
~1 large egg, lightly beaten
~3/4 cup blueberries, fresh or frozen (I highly recommend fresh!)
Preheat the oven to 375 degrees F. Line a muffin pan with paper liners.
In a large mixing bowl, combine the flour, oats, baking powder, baking soda, salt and cinnamon. In another bowl combine the applesauce, buttermilk, brown sugar, oil and egg. Make a well in the dry ingredients and add in the applesauce mixture. Stir together just until all dry ingredients are incorporated. Gently fold in the blueberries with a rubber spatula.
Divide the batter evenly between the prepared muffin cups. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Tuesday, April 14, 2009
I have to admit that the crock pot dinner I started this morning...did not make it until 6pm tonight :( The chicken was about the size of a 1/2 dollar, after I opened the lid. OMG what happened?? It turned black & shrunk & was to tough to eat, so I had to throw it all away! So....thank god I had some more chicken in the fridge at this point, so I put together this recipe from Recipezaar with panko breadcrumbs. I served with chicken & broccoli rice.
~5 tablespoons butter (I used light)
~2 cloves garlic, minced (I used 3 cloves)
~3/4 cup panko (I also added some italian breadcrumbs in the mix)
~1/4 cup freshly shredded parmesan cheese (I used 1/3 reduced fat)
~1 tablespoon finely chopped fresh parsley (optional)
~salt and pepper (I added some pepper)
~1 1/4-1 1/2 lbs boneless skinless chicken breasts
In a small saucepan, melt butter over medium-low heat; as butter starts to melt, add minced garlic into the saucepan.
Once butter has melted, remove from heat and pour garlic butter mixture into a low flat dish, like a soup plate or pie pan.
In another low, flat dish, combine panko, parmesan, and parsley if using (some kids don't like green bits in their food, so feel free to leave out); add salt and pepper to suit your tastes.
Preheat oven to 400F; have ready a baking pan that's been lightly sprayed with nonstick cooking spray.
Remove chicken tenderloin from breasts and leave whole, then cut breasts crosswise into strips.
Roll chicken pieces into garlic butter, then completely dredge in panko mixture; place on prepared baking pan.
Should you have any panko mixture left over when you are done, sprinkle over chicken strips; should you have any melted butter left over, pour over chicken.
Bake in preheated oven for 15 to 20 minutes, or until chicken is just cooked through.
Monday, April 13, 2009
~1/3 c. prepared Ranch salad dressing (I used Hidden Valley light ranch)
~1 tbsp. Dijon mustard
~2 boneless skinless breasts (or 4 thin sliced)
~2 tbsp. light butter or margerine
~3 tbsp. white wine or chicken broth
~Hot cooked pasta or white rice (I used basmati rice & substituted chicken broth for the water)
In a small bowl combine the ranch dressing & the dijon mustard; mix & set aside.
In a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until chicken juices run clear. Remove chicken & keep warm (I cut in strips after it had been cooked)
Add wine to skillet; cook over medium heat for 2 minutes, stirring to loosen browned bits from pan. Whisk in mustard mixture; cook & stir until heated thru. I added the chicken strips back to the pan & mixed all together with the sauce. Serve over rice or pasta; sprinkle with reduced fat parmesan cheese if desired ;)
Wednesday, April 8, 2009
~1 (28 ounce) jar tomato pasta sauce
~1 c. half-and-half
~2 cloves garlic, pressed
~1/2 teaspoon salt (I omitted)
~1/4 tsp. black pepper
~1/8 tsp. ground nutmeg
~1 tbsp. dried basil
~1 (9 ounce) package of 100% whole wheat three cheese tortellini)
~1/8 cup freshly grated Parmesan cheese
In a large saucepan combine pasta sauce, half and half, garlic, salt, pepper, nutmeg and basil. Simmer over low heat for 45 to 50 minutes; do not boil.
Bring a large pot of lightly salted water to a boil. (Spray olive oil cooking spray in pot of water to prevent sticking) Add pasta and gently boil for 7 to 9 minutes or until al dente; drain.
Toss pasta with sauce and Parmesan cheese. Serve immediately ;)
Wednesday, April 1, 2009
~2 cups frozen chopped broccoli, thawed (I cooked first)
~2 cups chicken, shredded (I boiled & placed in food processor with broccoli)
~1/4 cup shredded Parmesan cheese (I used the Kraft reduced fat)
~1/4 cup six cheese Italian cheese
~21 jumbo pasta shells, cooked and drained
~Asiago Cheese Sauce (recipe below)
In a large bowl, combine the 1 cup cheese sauce, broccoli, chicken and cheeses. Spoon into pasta shells.
Pour a layer of cheese sauce in a 13X9 inch baking dish, lay stuffed pasta on top. Top with rest of cheese cause. Top with shredded italian cheese.
Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Top with parmesan cheese, and serve ;)
Asiago Cream Sauce:
~2 1/4 cups heavy cream, divided (I used fat free 1/2 & 1/2)
~1/4 cube chicken bouillon, crumbled (I used 1 tsp. granules)
~3/4 cup grated Asiago cheese
~1/2 tablespoon cornstarch
~2 tablespoons butter (I used light)
In a medium saucepan, bring 2 cups cream + butter to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, add remaining 1/4 cup cream and parsley flakes. Heat through.
Sunday, March 29, 2009
Friday, March 27, 2009
~2 c. uncooked whole wheat penne
~1/4 c. low sodium chicken broth (add a little more if sauce becomes too thick)
~8 oz. fat free or 1/3 less fat cream cheese; cubed
~1 c. tomato sauce (I used Barilla spicy cabernet marinara)
~1 tsp. garlic; minced or jarred
~grated or shredded parmesan
Cook penne according to package.
Heat skillet over medium heat with chicken broth. Wait until the broth boils, and add the garlic (I used jarred b/c I was in a hurry!); cook aprox 2 minutes. Add cubed cream cheese and stir until melted & combined. Add tomato sauce, and cook until heated thru.
Add cooked penne to sauce, and toss for a few minutes until heated thru. Serve with shredded parmesan. Yummmm!!
Thursday, March 26, 2009
Well I had my 8 week weigh-in this past Saturday, and I was pretty surprised to have lost 10% body fat in 8 weeks!! When I first started weight training 8 weeks ago I was at 32% body fat, and now I am at 22% body fat. Instead of being in the "below average" range for most my cardio, endurance, etc. I am now in the "fitness" range. Now I just have to concentrate on eating more healthy - I mean I eat what I like, and I dont deprive myself...but I don't eat very many veggies & healthy things. I like chicken, and salad but you won't be catching me eating fish & broccoli. I wish I had the taste for these foods, but I just never learned to like them.
I did notice that I have lost a lot of inches, but I haven't lost any weight - I have pretty much stayed the same. I have always been active & have worked out, but I would shy away from doing weights because I am not sure of the right excercises to do. So I have signed on for another 8 weeks with my trainer, and I am interested to find out my results in the next weigh-in!
Instead of walking into the gym and hoping on the eliptical machine for 45 minutes...I alternate from the Arc trainer (which is a little different from the eliptical machine), the Stairmaster aka "the beast" (the one with the actual revolving stairs), and running on the treadmill, and walking on an incline. I feel a lot stronger, and my butt is in it's place now...I really hope I can keep this up, afterall I am turning 30 this year!!! LOL!
Tuesday, March 24, 2009
~2 tbsp. extra virgin olive oil
~1 whole (3- to 4-pound) chicken, cut into 8 pieces (I used 3 large boneless skinless)
~Coarse salt and freshly ground pepper
~3 tbsp. finely chopped shallots
~2 tbsp. very finely chopped garlic
~1/2 c. dry white wine
~1 1/2 c. homemade or store-bought low-sodium chicken stock or broth
~2 tbsp. chopped fresh chives
~3 tbsp. chopped fresh flat-leaf parsley (I used 1 1/2 tsp. dried)
~3 tbsp. chopped fresh basil
~1 tbsp. unsalted butter
Saturday, March 21, 2009
Saturday, March 14, 2009
~3 tbsp. bread crumbs (I used Panko bread crumbs)
~2 tbsp. finely chopped fresh parsley
~1 tbsp. finely chopped almonds
~1 tsp. dried italian seasoning
~1 dash salt
~1/8 tsp. pepper
~1 egg white, for dredging
~1 1/2 pd. salmon fillets, cut into serving pieces
Preheat oven to 425 degrees & spray a baking sheet with nonstick cooking spray.
Dredge fish in egg white, then into combined bread crumbs, parsley, almonds & seasonings.
Bake 10-20 minutes until flakes with a fork. **I cooked it for 20 minutes, and Chad said he probably would have cooked it longer, for about 25 minutes** Again, I dont eat salmon so I have no idea how long it should cook for.