♥Domestic Diva♥

Crock Pot Chicken Stroganoff

2011-10-30T11:52:00.000-07:00

You know I am a sucker for a good crock pot recipe!! This was one of the best I have tried so far!! I have made it 2x already....so little ingredients, you can put this on in the AM really fast before work. Enjoy ;)

~ 3-4 frozen chicken breasts

~ 16oz light sour cream (or you could use fat free)

~ 1 can of Cream of Chicken soup (Healthy request less sodium)

~ 1 package of onion soup mix (make sure it's onion, I tried with garlic & herb and didn't like as much)

Coat crockpot with cooking spray. Arrange chicken at bottom of crockpot, combine all other ingredients in a bowl & pour over chicken.

Cook on low for 4-5 hours (depending how warm your crockpot gets, make sure to put on timer!)

I served over whole wheat rigatoni & penne.

Lemon Chicken!

2011-09-05T10:25:00.000-07:00

My first recipe I am trying out from my Deceptively Delicious Cookbook! Chad picked this one out, and I liked it because I really wanted Cole to try Cauliflower now since he is almost 9 months old. Puree is fun and easy to make...I just wish I had more time on my hands to make all of Cole's baby food!!!

Serving Size:

Prep Time:

15 minutes

Total Time:

25 minutes

Ingredients:

1 tablespoon chopped garlic
2 tablespoons plus 1 teaspoon olive oil, separated
3 cups low-fat, reduced-sodium chicken broth
2 tablespoons freshly squeezed lemon juice
2 teaspoons water
2 teaspoons cornstarch
1/2 cup cauliflower puree (see note below)
1 tablespoon chopped parsley (optional)
2 large egg whites
1 large egg
1 cup whole-wheat flour
1/2 teaspoon salt
1 teaspoon garlic powder
6 skinless, skinless chicken breast cutlets (about 2 1/4 pounds)

Method:

1. In a heavy-bottomed saucepan over medium heat, sauté the chopped garlic in 1 teaspoon of the olive oil until it begins to turn golden brown. Add the chicken broth, turn the heat to high and reduce by half, about 8 minutes. Add the lemon juice.

2. In a small bowl, combine the water and cornstarch. Slowly stir the cornstarch mixture into the boiling chicken broth. The mixture will thicken quickly. Add the cauliflower puree. Sprinkle in parsley, if desired. Cover to keep warm and set aside.

3. Meanwhile, begin heating the remaining 2 tablespoons olive oil in a large heavy-bottomed skillet over medium heat. Whisk the egg whites and egg in a shallow bowl. Combine the flour, salt and garlic powder on a large plate. Dredge each chicken cutlet in the seasoned flour and then dip in the egg mixture. Drop the cutlets directly into the heated skillet. Sauté 4 to 5 minutes per side, until the chicken is golden brown and cooked through. Add the lemon sauce and cook 2 to 3 minutes more to combine flavors. Serve.

Note:

Cauliflower Puree Puree:

Prep: Cut off florets and discard the core.
Cook: Steam for 8 to 10 minutes.
Puree: Use a food processor or blender for about 2 minutes, with a few teaspoons of water if needed for a smooth, creamy texture.

Calories: 333, Carbohydrate: 18g, Protein: 45g, Total Fat: 8.5g, Saturated Fat: 1.5g, Sodium: 565mg, Fiber: 3g

Baby Food TIME!!!!!

2011-08-24T10:34:00.001-07:00

Hi all!!! I have been missing in action, I know!!! Lots to chat about....but most importantly, I have been making baby puree with my new baby bullet! I also found this great cookbook by Jessica Seinfield that uses vegetable puree's in her recipes, so I can put some of those to good use after I make a batch of something for Cole!! So far I have done Peaches, Blueberries, Butternut Squash, Bannanas, Peas and tonight....Carrots!! He loves everything so far!! Stay tuned, I will be blogging all these soon! xo Jen

Easy Chicken & Rice Casserole

2011-02-01T14:21:00.000-08:00

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or98% Fat Free)

1 cup water

3/4 cup uncooked regular long-grain white rice

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1 1/4 pounds skinless, boneless chicken breast halves

Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.

RECIPE TIPS

Recipe Note: For creamier rice, increase the water to 1 1/3 cups.
Serving Suggestion: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bought caramel sauce for dipping.

Crockpot Lasagna

2011-01-19T08:21:00.000-08:00

It's been sooooo long since I last posted!! I honestly do not know how stay-at-home mom's do it...really, this is way to hard for me...trying to take care of the little man, get him fed, to nap, and clean up after him, do laundry, eat myself, get a shower, brush my teeth!, and try to attempt to get dinner on the table by 8pm...is seriously exhausting!!! and....not to mention, doing it ALL on about 4 good hours of sleep??? You people are crazy!!! LOL, I can't wait to go back to work all ready, it's going to feel like a vacation!! HAHAHA, ok....anyway, my friend Jenn told me about this recipe and I honestly couldn't remember the ingredients when she rattled them off to me, so I searched for it on food.com. This is super easy, and delicious!!! (I prepared it all + cleaned & washed the stairs, did laundry, & cleaned kitchen all in about 1 hour....Enjoy!!

ingredients:

1 lb lean ground beef

1 onion, chopped

2 garlic cloves, smashed

1 (28 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 1/2 teaspoons salt

1 teaspoon dried oregano (I also added some italian seasoning)

12 ounces cottage cheese (we like 2%)

1/2 cup grated parmesan cheese or 1/2 cup asiago cheese

12 ounces lasagna noodles, uncooked (I used Wheat lasagna noodles)

16 ounces shredded mozzarella cheese

Directions:

Prep Time: 15 mins

Total Time: 4 1/4 hrs

1 Brown ground beef, onion and garlic in frypan.

2 Add tomato sauce, tomato paste, salt and oregano.

3 Cook long enough to get it warm.

4 Spoon a layer of meat sauce onto the bottom of the slow cooker.

5 Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.

6 Repeat with sauce, noodles and cheeses until all are used up.

7 Cover and cook on low for 4 to 5 hours.

Read more: http://www.food.com/recipe/crock-pot-lasagna-21706#ixzz1BV1m4TM8

Pumpkin Pancakes

2010-10-10T12:08:00.001-07:00

1 3⁄4 cups flour
3 tbsp. sugar
1 tbsp. ground cinnamon
2 tsp. baking powder
1 tsp. ground cloves
1 tsp. ground ginger
1⁄2 tsp. kosher salt
1⁄4 tsp. ground allspice
1 cup canned pumpkin purée
1 cup heavy cream
1⁄2 cup milk
2 eggs, lightly beaten
6 tbsp. canola oil
Butter and maple syrup, for serving

1. In a bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, salt, and allspice. Add pumpkin, cream, milk, and eggs; whisk until smooth.

2. Heat 1 tbsp. oil in a 12" nonstick skillet over medium-high heat. Using a 1⁄4-cup measuring cup, pour batter into skillet to make three 3" pancakes. Cook until bubbles begin to form on the edges, 1–2 minutes. Flip and cook until done, 1–2 minutes more. Repeat with remaining oil and pancake batter. Serve pancakes hot with butter and syrup.

SERVES 8

Introducing....Baby Truss!!!

2010-08-20T10:46:00.001-07:00

I know I have been M.I.A lately!!! I really want to share my 22 week ultrasound picture with you of baby trussler!! I am about 23 weeks pregnant now, and couldn't feel more better! I never got sick yet, and after the first tri-mester was over I started getting my energy back! Hopefully I will post more now....I have been busy with spring/summer weddings (My sister and I started Deux Adore about 2 years ago, where we travel on location to do wedding hair & makeup). It is fun, but it consumes about most of my time when I am not working my regular 40+ hour a week job, juggling travel, consultants, having my own life, and trying to still make dinner & be a good wife!! ;) We are not finding out the sex of the baby, which has been fun...but it is driving me crazy not knowing!! I think it's going to be a boy, but just in case we have picked both girl names & boy names so we will see......can't believe I am already going to be in my 3rd tri-mester in a weeks time.....sure is going fast & baby truss is expected on December 19th!!!

Orzo with Tomatoes + Parmesan

2010-08-20T05:04:00.000-07:00

This is the ultimate perfect side dish, and not really that hard to make! I love tomatoes, parm & orzo!! Enjoy :)

Orzo with Tomatoes and Parmesan

2 cans (14 1/2 ounces each) reduced sodium chicken broth

1 1/2 cups orzo

2 tablespoons butter, divided

1 clove garlic, minced

1 cup chopped plum tomatoes

1/2 teaspoon McCormick® Gourmet Collection Italian Seasoning

1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind

3 green onions, chopped

1/2 cup grated Parmesan cheese

1. Bring broth to boil in medium saucepan. Add orzo; cook on medium heat 10 minutes or until tender, stirring occasionally.

2. Melt 1 tablespoon of the butter in large nonstick skillet on medium-low heat. Add tomatoes, garlic and Italian seasoning; cook and stir 2 minutes or until tomatoes begin to soften.

3. Stir in remaining 1 tablespoon butter, cooked orzo and pepper. Cook and stir 2 minutes. Add green onions and Parmesan cheese; cook and stir 1 minute.

Southwestern Grilled Chicken with Lime Butter

2010-08-20T04:53:00.000-07:00

YUMMMMM. This was FAB-U-LOUS!! Excuse the picture, it's from my blackberry since our camera was dead! You def should try this, if you don't want it so hot skip the chile's - you probably won't miss them anyway if you don't like spicy food. I made this with a side of Parmesan & tomato Orzo - I will post that in a little while, enjoy :)

Southwestern Grilled Chicken with Lime Butter

• Low Carbohydrates • Low Sodium

1 tablespoon McCormick® Gourmet Collection Chili Powder

1 tablespoon McCormick® Gourmet Collection Cinnamon, Saigon

1 tablespoon brown sugar

1 teaspoon unsweetened cocoa powder

1/2 teaspoon salt

1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind

3 tablespoons olive oil

1 tablespoon balsamic vinegar

3 1/2 pounds bone-in chicken parts

Lime Butter:

1/4 cup chopped fresh cilantro

1/2 cup (1 stick) butter, melted

1 serrano chile, minced

2 tablespoons minced white onion

1 tablespoon fresh lime juice

Pinch McCormick® Gourmet Collection Black Pepper, Coarse Grind

1. Mix first 8 ingredients in small bowl until well blended. Spread seasoning paste all over chicken with spoon or basting brush,

2. Grill chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill about 30 minutes or until chicken is cooked through.

3. For the Lime Butter, mix all ingredients in small bowl. Drizzle over chicken just before serving or serve separately for dipping.

Homemade Mac & Cheese

2010-06-13T19:24:00.000-07:00

I definitely had to document this recipe!!! This was so good, and I don't have a pic because we lost our camera :( So that is why I haven't been taking any photos the last few posts!!

You should really try this, we had it with asparagus...I know pretty lazy Sunday dinner! Thank god my neighbor came over to give Chad a hamburger they were grilling...I on the other hand, filled up on this yummy mac & cheese ;)

Makes 4 servings:

- 2 c. elbow macaroni, uncooked (I used the Barilla Wheat medium shells)

- 3 tbsp. butter (I used Light butter)

- 2 tbsp. finely chopped onion

- 2 tbsp. all purpose flour

- 1 tsp. pepper

- 1/2 tsp. salt

- 2 c. milk

- 3 c. shredded American cheese (I used 2 jars of Old English, and 1 cup shredded sharp cheddar cheese)

- 1 tbsp. buttered bread crumbs (I omitted, and did not put in oven)

Prepare macaroni according to package directions; drain. In large saucepan, melt butter. Add onion cook until tender. Stir in flour, salt and pepper. Blend in milk. Cook, stirring constantly until thickened and bubbly. Add cheese; stir until melted. Combine macaroni and cheese mixture. Mix well. Pour into buttered 2 quart casserole dish. Top with bread crumbs. Bake in a 350 degree oven until hot and bubbly about 30 minutes.

Edamame

2010-05-18T06:37:00.000-07:00

ingredients:

1 lb. fresh edamame in pods, or frozen edamame in pods
1 tbsp plus 1 tbsp salt

Preparation:

Cut off the stem end of edamame pods. Wash edamame and drain. Put edamame in a medium bowl. Sprinkle a pinch of salt over the edamame. Rub them with salt. Boil lots of water in a large pot. Add 1 Tbsp of salt in the boiling water. Add edamame in the boiling water and boil for 3 to 4 minutes. Drain in a colander. Spread boiled edamame on a flat tray and sprinkle 1 Tbsp of salt over them. Cool the edamame.
*Makes 4 servings

Mom's Best Macaroni & Cheese

2010-05-10T06:28:00.000-07:00

Not my "real" mom's homemade macaroni & cheese....but this recipe gives it a little more nutritional value to it while I am trying to eat healthy for 2 now :) I have to find recipes that I can fit into out lifestyle & something I will really eat...Ugh it's so hard trying to eat healthier and worry about eating enough protein & veggies, when I used to be able to just come home and eat a salad and soup and be done with it....I am hungry like every 2 hours now!! Last night I ate a huge meal around 6pm of chicken, mashed potatoes, biscuits & salad and I was starving by 9pm! Well, at least I don't feel guilty anymore picking up an extra biscuit to eat at dinner :)

Mom’s Best Macaroni and Cheese

The real thing — macaroni and cheese as it was meant to be made.

The white sauce in this recipe takes a few minutes but adds a rich, creamy flavor that may be comfort food at its finest. For added protein, cube 1 cooked chicken breast and stir into the mix with the veggies. Tip: There’s no need to cook the frozen peas; the heat of the pasta cooking water will do the job. If you don’t want to take the time to cook carrots separately, add them to the pasta in the last few minutes of cooking.

Ingredients

~½ lb whole-wheat or soy small-shaped pasta, such as elbow macaroni or shells
~2 Tbsp butter
~1½ Tbsp whole-wheat flour
~1 cup non-fat milk
~1 cup shredded 2% cheddar cheese
~1 cup shredded part-skim mozzarella cheese
~1 cup frozen peas, thawed
~½ cup cooked carrot slices
~2 Tbsp grated Parmesan cheese
~1 Tbsp wheat germ

Instructions

Preheat oven to 350F.
Bring a large pot of water to boil over high heat Add pasta and cook according to package directions.
Meanwhile, melt butter in small nonstick saucepan over medium heat. Add flour and cook until a paste forms, about 1 minute, stirring constantly. Slowly add the milk, stirring briskly. Bring the mixture to a simmer, stirring constantly, and cook until white sauce thickens slightly. In large bowl, combine white sauce with shredded cheddar and mozzarella.
Place peas in a large colander in the sink. Drain pasta into colander. (The heat of the water will cook the peas.) Add pasta, peas, and cooked carrots to cheese sauce; gently stir to coat. Pour pasta mixture into a 9-inch round casserole.
In small bowl, combine Parmesan and wheat germ. Sprinkle over pasta.
Bake casserole about 10 minutes, until hot and bubbly.

Makes 4 servings.

Nutritional Information

1 serving = 340 calories
Protein: 1½ servings
Calcium: 2½ servings
Green/yellow vegetables: ½ serving
Other vegetables: ½ serving
Whole grains: 2 servings
Fat: ½ serving

Alfredo Chicken Pizza

2010-03-14T11:00:00.000-07:00

This was soooo good. I made this last Friday and I bought the 50% less fat Ragu Parmesan Alfredo. So much better than the pizza recipes I have made so far. Use only the amount of sauce they tell you, you might need less - you don't want the pizza to come out soggy. I got this recipe from my new magazine "Dinners for Less"....it has some really good recipes that I will be making soon!

Adapted from Dinners for Less Magazine.

ingredients:

~1 12-inch Italian bread shell (I used wheat pizza dough)

~1/2 of a 10oz container of refrigerated Alfredo pasta sauce (about 2/3 c.)

~1/2 tsp. dried italian seasoning

~8 oz. shredded mozarella or shredded pizza cheese (I used 2% mozzarella)

~1 1/2 c. cooked chopped chicken

~Desired toppings, such as thinly sliced onion, sliced tomato, and or crushed red pepper

Pre-heat oven to 425 degrees. Place bread shell on ungreased baking sheet. In a bowl combine Alfredo Sauce & italian seasoning. Spread over bread shell or pizza dough.

Sprinkle sauce with half the cheese, Top with chicken. Sprinkle with remaining cheese & add toppings of your choice. (I topped with red onion, tomatoes, & crushed red pepper.

Bake about 10-15 minutes until heated thru and cheese is melted.

Makes 4 servings.

Parmesan Garlic Chicken

2010-03-14T10:54:00.000-07:00

This is really easy & simple for an after work weekday meal!

ingredients:

~1/2 c. parmesan grated cheese (I use 1/3 less fat)

~1 envelope of Good Seasons Italian dressing

~1/2 tsp. garlic powder

~6 boneless chicken breast halves (3 chicken breasts)

Pre-heat oven to 400 degrees.

Mix cheese, dressing mix, and garlic powder

Moisten chicken with water; coat chicken with cheese mixture.

Place in shallow baking dish.

Bake 20-25 minutes or until chicken is no longer pink.

roasted potatoes with herbs

2010-03-03T08:51:00.001-08:00

Are you kidding me??!! These were freaking amazing...I don't know how I ever lived without roasted veggies! I can seriously live on these now, they are the best potatoes I have ever had!! Love how they used all these herbs...and they cooked up to perfection, my DH loved them too! Making these again soon, and next time I will roast asparagus! Recipe adapted from all recipes.

Ingredients:

serves 4

(I cut down to serve 2, so 1/4 tsp of each herb, 1 1/2 tsp. of jarred garlic, 2 potatoes, and 1 tbsp of evoo is perfect)

~1/8 cup olive oil
~1 tablespoon minced garlic
~1/2 teaspoon dried basil
~1/2 teaspoon dried marjoram
~1/2 teaspoon dried dill weed
~1/2 teaspoon dried thyme
~1/2 teaspoon dried oregano
~1/2 teaspoon dried parsley
~1/2 teaspoon crushed red pepper flakes
~1/2 teaspoon salt
~4 large potatoes, peeled and cubed (I used red potatoes and did not peel)

Directions

Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

oven roasted broccoli

2010-02-27T13:11:00.000-08:00

As you know...not a fan of broccoli whatsoever...so I found this recipe from Taste of Home & I was really impressed, this was fantastic! I couldn't even tell it was broccoli - they tasted like french fries! Yummmm I will def be making this more often as a side dish, and who doesn't like Panko....Brilliant! I served with roasted salmon (lemon juice, fish seasoning, pepper, and lemon pepper on 400 degrees for 18 minutes)

Ingredients:
~1 pound broccoli, rinsed and trimmed
~2 tablespoons olive oil
~2 cloves garlic, minced
~1/2 teaspoon kosher salt
~1/4 teaspoon freshly ground black pepper
~1/3 cup panko bread crumbs
~1/4 cup finely grated Parmesan or sharp Cheddar

Directions:

Preheat oven to 425 degrees F.

Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.

Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. (I skipped this step and just combined Panko with all other ingredients) Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan (I used baking sheet sprayed with olive oil), place in the oven and roast just until the broccoli is tender, approx 10-15 minutes (I cooked at 400 for 18 minutes with Salmon) Just make sure half-way to flip broccoli or stir). Remove from the oven, toss in the cheese and serve immediately.

creamy tomato pasta

2010-02-26T08:06:00.001-08:00

Well you know I have a love affair with pasta...and Chad was not going to be home for dinner so...I decided to make this, because I didn't have any energy to go out and pick something up & I had to make do with whatever I had in the cupboards. I didn't have a jar of pasta sauce, so I used a can of diced tomatoes to start. This was really easy & definitely hit the spot! I also really wanted to use my new freeze dried spices I found up north at a Glen's supermarket....hello?! I have never seen these at my Kroger...these are the best invention EVER...now I dont have to waste $4 bucks on a bunch of parsley or basil, because I only use about a 1/4 of it and it goes bad....seriously try to find these if you can, I bought the parsley & basil since that is what I use most in my recipes, but also contemplated the sage & dill because you dont even have to refrigerate them & 1tsp of freeze dried is = to 1 tsp of fresh.

ingredients: serves 2

~1/2 box of whole wheat pasta (I used Barilla While Wheat shells)

~10.4 oz can of diced tomatoes

~1/2 c. cooking wine or sherry

~1/2 c. chopped onion

~1 tsp. fresh basil

~2 garlic cloves, minced

~1 tbsp. light butter

~4oz. cream cheese (I used 1/3 less fat)

~1/4 c. Parmesan cheese

Cook pasta according to package.

In saucepan add butter and melt. Add minced garlic & onion and cook until tender. Add white wine and wait until it boils. Add in the diced tomatoes, cream cheese, basil & parmesan cheese. Boil and reduce to simmer for approx 2 minutes & serve over pasta. Enjoy!!

off topic ~ handbags!!

2010-02-24T08:46:00.000-08:00

Can we please talk about something else for a minute besides food...hahaha....just kidding....but I really wanted to debut my new Spring Hobo bag I just purchased by Junior Drake! I actually fell in love & bought this one below while shopping at a Nordstrom Rack in Los Angeles this past November. It has the most amazing soft leather in Black & the hardware is in the best shade of gold tone. I sported this all thru the Fall & into this year, and had so many compliments on it. That's why when I saw this Cognac Angela Hobo (also Junior Drake) above on Gilt Groupe, I had to buy it!! Oh and such a great price too, I couldn't pass it up...if you haven't tried Gilt Groupe , then I suggest you do...I also purchased my Airbrush Makeup machine from them last year....Can't wait for the warm weather to get here!!!

Pecan Crusted Chicken & Roasted Carrots with Feta & Parsley

2010-02-17T06:54:00.000-08:00

This was one of the best dinners I have made in awhile! The roasted carrots were awesome, so I am thinking I can use this same recipe to make other veggie sides as well...like Broccoli!
Adapted from Eating Well

Ingredients:
~4 boneless, skinless chicken breasts, (1-1 1/4 pounds), (I used 3 large)
~1/2 cup pecan halves or pieces
~1/4 cup plain dry breadcrumbs (I used Panko)
~1 1/2 teaspoons freshly grated orange zest (I used lime zest)
~1/2 teaspoon salt
~1/4 teaspoon ground chipotle pepper, (see Note) (I used Chili powder)
~1 large eggwhite
~2 tablespoons water
~2 tablespoon canola oil

Preparation:
Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.

Place pecans, breadcrumbs, orange zest (lime zest), salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.

Pre-Heat oven to 350 degrees.
Heat oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned on the outside, 2 to 4 minutes per side. Transfer to a baking sheet & cook in oven for 25-30 minutes.

Roasted Carrots with Feta & Parsley
(adapted from Martha Stewart, March 2010)

Ingredients:
~1 pound carrots, sliced on the diagonal (I used baby carrots & sliced on diagnal) 1/4 inch thick
~1 tablespoon extra-virgin olive oil
~Kosher salt and freshly ground pepper
~Crumbled feta cheese (I used reduced fat or fat-free)
~Chopped flat-leaf parsley (I used curly parsley)

Directions:
Preheat the oven to 425°. In a medium bowl, toss the carrots with the olive oil and season with salt and pepper. (I just placed the cut carrots on baking sheet and added olive oil, pepper & salt & mixed with hands) Scrape the carrots onto a large rimmed baking sheet and roast in the oven for about 25 minutes, until tender and lightly browned in spots.

Transfer the carrots to a bowl. Add crumbled feta, and parsley, toss well and serve!

Chicken Lasagna

2010-02-01T16:59:00.000-08:00

Seriously! OMG this was amazing!! Such simple ingredients...but sooooo tasty! If you love lasagna then you have to make this!! . . . I have to go & watch the bachelor now, but I thought I would blog this quick!! ;)

Ingredients:
~3 tablespoons butter (I used light butter)
~1/2 cup chopped onion
~1/2 cup chopped green pepper
~3 cups chopped cooked chicken
~1 (4-ounce) jar pimientos, chopped (I subbed with a garlic clove minced)
~1 (8 ounce) can cream of chicken soup
~1 (8-ounce) can mushroom soup (I used cream of broccoli instead)
~1 cup chicken broth (I used unsalted)
~6 lasagna noodles, cooked and drained (I used Barilla no boil - freaking love those things!!)
~6 ounces shredded mozzarella

Directions:
Preheat the oven to 350 degrees F.

Heat the butter in a large saucepan over medium heat. Add the onions and green peppers and cook, stirring occasionally, until they are soft and translucent, about 15 minutes. Add the chicken, pimientos, mushroom soup, and chicken broth. Simmer the mixture until the flavors blend and the sauce thickens slightly, about 5 minutes.

Spoon about 1/3 of the chicken mixture into a medium baking dish. Arrange 2 of the noodles over the chicken; repeat layers of chicken and noodles twice more. Top the lasagna with cheese, cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cheese is nicely browned, about 10 minutes. Remove the lasagna from the oven and allow it to set for 5 minutes, then serve.

Crock Pot Sweet & Sour Chicken

2010-01-16T10:57:00.000-08:00

Gotta love crock pot recipes!! This actual recipe I have made in the oven as well here and it is sooo good, so I thought this was an easier version...yummm, and took no time at all to prepare! I served over hot cooked brown rice, enjoy!

ingredients:
~2 tbsp Ketchup
~1 cup water (I used chicken broth)
~1/2 cup white vinegar
~1 tbsp soy sauce
~1 cup brown sugar packed
~1 1/2 lbs chicken breasts Boneless skinless, cubed! (I used frozen chicken breasts & shredded them before adding the cornstarch mixture)
~2 tbsp. Cornstarch
~2 tbsp water

Combine first 5 ingredients in the crock and mix up. Add chicken and cook on low for 6-8 hours OR on high for 3-4 hours.

Combine cornstarch and water in small bowl. Stir into slow cooker. Cook on high setting for about 15-20 min. stirring often, until thickened. Serves 6 Serve over rice or noodles.

Chicken Kiev & Potatoes with Onions

2010-01-10T17:27:00.001-08:00

OK!!! I have been a bad wife lately...not cooking because I have been too tired & too lazy! But not anymore...my NY's resolution is to get out of this rut, and start cooking at least 5x a week (takeout on the weekend acceptable:) As many of you know, we have been renovating the basement, which has been an on-going project since before Thanksgiving...so you can imagine what the basement looks like & house right now!! You know when you have projects going on, you have stuff put everywhere that doesn't really have a home?? Which really sucks, because I get ready in the morning in the bathroom in the basement & the laundry room is down there as well....well, good news the carpet is being laid this Friday!! Even though there is a little tile work left to be done, it is to the point where we at least have carpet and can go down there to watch tv (thank god, just in time for the superbowl;)

Anyway, I really loved this chicken it was adapted from Rachel Ray...it was so flavorful & yummy, and you know how I don't like frying food, but this was perfect for a saturday or sunday dinner. The potatoes & salad went perfectly as well - except I would add some more seasoning to these, and make sure to cook them for at least 20 minutes because I forgot & they were a little not done in the middle! Enjoy!!!

Chicken Kiev
ingredients:
~Vegetable oil, for frying (I used extra virgin olive oil, EVOO)
~4 (6 to 8-ounce) pieces boneless, skinless chicken or 4 (6-ounce) thin cut chicken cutlets
~10 blades fresh chives, chopped to about 2 tablespoons
~A palmful fresh parsley, finely chopped to about 2 tablespoons (I used less dried)
~A palmful fresh dill, finely chopped, about 2 tablespoons (I used less dried Thyme)
~1 clove garlic, finely chopped
~6 tablespoons chilled butter (I used Light butter)
~1 cup flour
~2 eggs
~1 cup plain bread crumbs (I used Panko)
~A wedge lemon
~Salt and pepper
~Plain, round toothpicks
Serving suggestion: Potatoes and Onions and salad

Directions:
In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat. The oil needs to be 360 degrees F for frying. If you do not have a frying thermometer, add a cube of white bread to hot oil. If the bread browns in a 40 count, the oil is ready.

Cover work surface with waxed paper. Arrange breasts on paper. Butterfly small chicken breasts, cut into flesh and across, but not through the breast, and open them up. The 6-ounce thin cut breasts may just be removed from package and arranged on waxed paper. Cover breast meat with a second sheet of waxed paper. Pound out cutlets to 1/4-inch thick with a small heavy skillet or a rubber mallet. Be careful not to tear meat. Roll up waxed paper and breasts and set aside.

Combine chopped herbs on cutting board with chopped garlic. Cut 4 (1 1/2 tablespoons) pieces of cold butter and coat each piece liberally with the herb garlic mixture.
In 3 disposable pie tins, set out flour, eggs beaten with a splash of cold water and bread crumbs. Uncover chicken and squeeze a wedge of lemon over breasts. Season chicken with salt and pepper.

Place an herb-covered piece of butter on each piece of chicken. Wrap and roll cutlets tightly up and over the butter cubes. Discard pie tins used for breading. Secure stuffed chicken with toothpicks. Roll stuffed breasts in flour, then egg, then bread crumbs.

Fry the Kiev bundles 7 to 8 minutes on each side until deep golden brown all over

Potatoes & Onions:
ingredients:
~1 1/2 pounds (about 3 potatoes) round, white thin skinned potatoes
~1 large sweet onion (I also added a clove of garlic chopped)
~Coarse salt (I also added mrs. dash blend)
~1 tablespoon vegetable oil, 1 turn of the pan (I used evoo)
~2 tablespoons butter (I used 1 tbsp. but more evoo)
Directions:
Heat a 10-inch heavy skillet over medium high heat.
Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan.

When the butter foams, add potatoes and onions to the skillet.

Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.

Crockpot Chicken Lemon Rice Soup

2009-12-31T08:39:00.000-08:00

This was so good & super easy!! I have a love affair with Chicken Lemon Rice Soup...or anything with lemon & chicken in it ;) I found this recipe & altered it a little to make a soup consistency & it worked out perfect. For leftovers, just add a little chicken broth to make the broth thinner while you are warming it up. Enjoy ;)

ingredients:

~1 cup long grain converted white rice

~1 small onion, diced (you can add celery too)

~2 Tbsp. olive oil

~8 cloves garlic, peeled and smashed

~1/2 cup dry white wine

~1/2 cup chicken broth

~1 cup fresh lemon juice (I added a little cooking Sherry as well)

~1 dash Tabasco sauce

~1/3 c. milk

~6 boneless chicken breasts

~salt and pepper to taste (I added 1 tsp. of pepper & lemon pepper)

Put first 9 ingredients in slow cooker. Stir. Place chicken breasts on top. Season with salt and pepper. Cover and cook on low 5-6 hours.

Serves 6.

Best Ginger Snaps EVER!!!

2009-12-22T05:20:00.000-08:00

Merry Christmas week everyone!! I hope you all are having a great time off & enjoying your families ;) It has been a crazy last couple of weeks, and I have to admit that I am really not proud that there is absolutely NO ornaments on our Christmas tree yet! I have had no motivation to put them up....especially since our puppy Chloe will try to eat them! She will be 5 months old already this week! Anyway, I will have the next couple of days off and I will hope to blog some more recipes...especially for New Year's Eve, when we will have some people over to reveal our updated basement!! (which is why our house is a little torn up right now)

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

ingredients:
~1 cup sugar
~¾ cup unsalted butter, softened
~1 egg
~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.

Beer Cheese Dip

2009-12-11T12:17:00.000-08:00

Perfect for a Holiday Party!! My mom gave me this recipe from her friend Karen...enjoy!!

~2 8 oz pkg. cream cheese softened

~1 envelope Dry Ranch dressing (Hidden Valley)

~1 can beer

~1 med. onion chopped really fine (more if you'd like)

~2-3 C. fancy finely shredded cheese

I use a mixer: Whip cream cheese until smooth, add onion, dry dressing, mix again. Add 1/2 can beer until consistency you'd like. Can add add'l beer if needed. Drink the remainder! lol Fold in shredded cheese until all mixed. Add more cheese to taste. Cover and refrigerate at least 3 hours to blend flavors. Serve with pretzel crackers, or any kind of cracker, or serve in hollowed out bread and serve with bread from inside as well as crackers. Yummy!!

crock pot creamy chicken & potato soup

2009-12-08T05:39:00.000-08:00

It's that time of year again to enjoy the crock pot!! With us being so busy lately, I am really trying to cook with the crock pot more...I love these recipes that just combine a bunch of things, but they come out tasting sooooo good! There is enough for lunch today and dinner tonight too ;) I combined 2 different recipes for this soup, enjoy!

ingredients:
~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

Directions:
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!

Turkey & Rice Casserole

2009-12-06T17:59:00.000-08:00

yummmm, I never thought I would be a fan of casseroles until I made this! We had some leftover Turkey from Thanksgiving & my mother in law makes a similar dish to this with chicken...so that gave me the idea to use water chestnuts instead of mushrooms in this recipe (we dont like mushrooms!). I also used Rice instead of noodles too...I don't have a picture because we ate it all up to fast, it was sooo good & easy!

Ingredients:
~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

Preparation:
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.

Crock Pot Asian Beef with Mandarin Oranges

2009-11-28T18:32:00.000-08:00

BEST Crock Pot meal EVER!! So tasty, and so easy...instread of browning the meat & pre-cooking veggies, I just threw everything in the Crock Pot and cooked on low for approx 9 hours. I bought the already sliced beef for stir-fry at Kroger & threw that in first and then followed with the veggies & it turned out fantastic!!! LOVE the Crock Pot, so easy! I got this recipe from my friend Amy, who got it on family.go.com...You definitely need to make this one, perfect for the winter too!

Hands-On Time: 25 minutes
Ready In: 10 hours (LOW) or 5 to 6 hours (HIGH)
Yield: 6 servings

Ingredients:
~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)

Directions:
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.

Creamy Chicken & Rice Soup

2009-11-10T05:57:00.000-08:00

WOW!! I got this recipe from Lazy Houswife's Blog....This soup was probably one of the best I have made myself so far...the hubby loved it too! This recipe makes a TON, so I suggest halving the recipe if you don't want to eat it for 3 days in a row! I also added lemon juice to this recipe, because I found that it ended up a little bland and then I just added more pepper/salt & lemon juice. We paired we grilled cheese panini's (Sourdough Bread, Cheddar & Swiss Cheeses).

Serves 8

Ingredients

~3 chicken breasts
~Olive oil (I used evoo, extra virgin)

~Butter (this is for the chicken & veggies it is not included in the cup you use for the Roux)
~1 1/2 cups chopped celery1 1/2 cups chopped onion
~1 1/2 cups chopped carrots
~2 cloves of garlic, minced

~1 cup uncooked brown rice (I used Basmati)

~3 1/4 cups chicken broth

~1/4 cup sherry

~1/4 cup lemon juice

~1 cup butter (2 sticks, I used Margarine)

~1/2 cup all-purpose flour

~4 cups milk, divided (I used all of the milk because it ended up thick, pouring in a 1/2 c. at a time)

salt and pepper to taste

Directions:
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.

2. Add additional butter and olive oil to the pan. Add celery, onions, carrots, and garlic and cook until the onions are translucent, scraping the bottom of the pan for browned bits.

3. In a stockpot over high heat, add vegetable mixture, chicken broth, and rice and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes (I simmered for appox. 22 minutes), or until the rice has absorbed most of the liquid. Remove from heat and set aside.

4. In a medium saucepan over medium heat, melt the butter. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat. (**I added the Sherry & Lemon Juice here, you might want to add a little at a time & taste test first) (If the soup seems too thick, add some or all of the remaining 2 cups of milk.) Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

Garlic Chicken Ranch Pizza

2009-11-07T08:40:00.000-08:00

ingredients:

~1 large pizza dough, uncooked (fresh, frozen, or whatever you like best)

~3/4 c. ranch dressing (we used Hidden Valley light ranch)

~2 cloves garlic, crushed

~2 c. Mozzarella cheese, shredded

~1/2 c. bacon, cooked and crumbled (we omitted)

~2-3 sliced tomatoes

~1 c. chicken, cooked (**I like to rub the chicken with olive oil and generously sprinkle with Montreal Chicken Seasoning on both sides. Bake at 350 degrees for about 30 minutes or until chicken is cooked through.), cut into cubes.

Pre-heat oven to 350.

Mix ranch dressing and crushed garlic together then spread evenly on the pizza dough. Sprinkle a little cheese over the ranch dressing then add chicken and bacon. Sprinkle more of the cheese over that, add the tomatoes, then add the remaining cheese. Put in the oven for about 12-15 minutes (or until crust is a nice golden-brown). Top with parsley or basil flakes if desired.

OMG Pumpkin Pie Bars

2009-11-07T08:23:00.000-08:00

These are AMAZING!! Seriously. Just go make them now!! This recipe was adapted from Kraft Foods. Everyone loved them, even my non-sweet eating brother-in-law!!

Ingredients:

For the crust and topping:

~1 1/3 cups all-purpose flour

~¼ cup granulated sugar

~½ cup brown sugar, firmly packed

~12 tbsp. (1 1/2 sticks) cold unsalted butter, cut into pieces (I used margarine)

~1 cup old-fashioned oats

~½ cup chopped pecans

For the filling:

~8 oz. cream cheese, softened

~½ cup granulated sugar

~3 large eggs

~1 (15 oz.) can pumpkin pie filling

~1 tbsp. pumpkin pie spice

~1 tsp. vanilla extract (optional)

Directions:

Preheat the oven to 350° F.

Line a 9×13-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease the foil. Combine the flour, granulated sugar and brown sugar in a small mixing bowl and toss with a fork. Add the pieces of butter to the dry ingredients and cut it in with a pastry blender until the mixture resembles coarse crumbs. Stir in the oats and chopped pecans.

Reserve 1 cup of the crust mixture and set aside. Add the remaining crust mixture to the prepared baking pan and press onto the bottom of the pan in an even layer. Bake the crust alone in the oven for 15 minutes. In the meantime, prepare the filling.

To make the filling, combine the cream cheese, sugar, eggs, pumpkin puree, pumpkin pie spice and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and well combined.

Once the crust has been removed from the oven, pour the filling into the pan and smooth over the crust. Sprinkle the reserved crumb mixture on top. Bake for 25 minutes, remove from the oven and transfer to a wire rack to cool. Slice and serve.

Green Pizza

2009-11-03T07:28:00.000-08:00

I found this recipe on Eating Well.
This sounded really good and healthy, and the hubby loves Broccoli!

Ingredients:
~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

Preparation:
Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.

Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Stir in arugula and cook, stirring, until wilted, 1 to 2 minutes more. Season with salt and pepper.

Spread pesto evenly over the crust, top with the broccoli mixture and sprinkle with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.

Nutrition Facts:
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

Buffalo Chicken Pizza

2009-10-22T08:33:00.000-07:00

I had been eyeing all the buffalo chicken pizza recipes going around and decided to try this one from Taste of Home...absolutely amazing, but very spicy & hot!! Yummm, I have leftover's for lunch ;)

Ingredients:
~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

Directions:
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.

Turkey & Artichoke Stuffed Pasta Shells + Homemade Arrabbiatta Sauce

2009-10-16T10:07:00.000-07:00

I got this recipe out of my Everyday Italian cookbook, but you can find it here.
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.

Ingredients:
~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

Directions
5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:
~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

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

Beef Fajitas

2009-10-16T09:59:00.000-07:00

I got this recipe off of Belly Bytes I was in the mood for fajitas and wanted to do something other than chicken...these were really good, easy, & healthy!

ingredients:

~12 6-inch flour tortillas (I used wheat tortillas)

~1 pound top round beef steak cut into 3/4 inch julienne strips (I just buy the pre-cut stir fry meat)

~3 tablespoons red wine or red wine vinegar

~3 tablespoons vegetable oil

~1/2 teaspoon cumin

~1/2 teaspoon salt

~1 clove garlic, pressed

~2 teaspoons lime juice

~2 medium sweet peppers (red, green or yellow), sliced

~1 medium onion, sliced into rings

Toppings:

~1/2 cup guacamole

~1/2 cup salsa or picante sauce

~1/2 cup sour cream, light

~1/2 cup cheddar cheese, grated

Directions:

Combine wine, oil, cumin, salt, garlic and lime juice. Marinate meat for 2 to 3 hours.
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.

Recipe makes 6 (2 fajitas each) servings.
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.

White Chicken Lasagna

2009-10-12T16:41:00.000-07:00

I got this recipe off of Lindsay's blog....it looked & sounded fantastic!! I also halved the recipe & used an 8x8 glass baking dish.

ingredients:
~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)

directions:
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.

Chicken with Sun Dried Tomatoes

2009-09-28T11:01:00.000-07:00

From: Campbell's Kitchen
Prep: 10 minutesCook: 20 minutes
Serves: 4

Ingredients:
~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)

Directions:
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.
Nutrition Information
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

PEPPERY BEEF STIR-FRY

2009-09-09T17:22:00.000-07:00

MMMM So good! I found this recipe in Taste of Home magazine. It is quite similar to my Pepper Steak recipe, but I think this is more richer...with just enough kick with the Cayenne Pepper! I served this over Basmati rice. Enjoy ;)

Ingredients:
~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

Directions: Cook linguine according to package directions; drain. In a small bowl, combine the cornstarch, pepper and cayenne. Stir in water and soy sauce until smooth; set aside.

In a large nonstick skillet or wok, stir-fry beef in hot oil for 4-5 minutes or until no longer pink. Using a slotted spoon, remove meat and set aside. Add the peppers and garlic; stir-fry for 1 minute. Add the snow peas and mushrooms; stir-fry for 2-3 minutes or until vegetables are crisp-tender.

Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beef and linguine; heat through.

Yield: 6 servings.

Nutrition Facts
One serving:
(1-1/3 cups)
Calories:
388
Fat:
12 g
Saturated Fat:
3 g
Cholesterol:
67 mg
Sodium:
879 mg
Carbohydrate:
36 g
Fiber:
3 g
Protein:
33 g
Diabetic Exchange:
3 lean meat, 2 starch, 1 vegetable, 1 fat.

I PROMISE....

2009-09-09T11:45:00.000-07:00

I have totally deserted my cooking blog!! UGH! It has been a VERY busy summer....between all the wedding for hair & makeup we have been doing on Friday's & Saturday's, it is so easy just to say "let's get takeout"!!! Really....I am not proud of this ;( I am really excited to start seeing a downtime in the wedding season after October hits, but this month we have 2 wedding-free weekends! I promised my husband I would cook tonight...so off to check some recipes in my new Cooking Light Mag!!! See you soon!! xoJ

CROCK POT LEMON GARLIC CHICKEN

2009-09-09T11:32:00.000-07:00

Yummm this was so good!! The chicken was so tender when it was done, and it was so easy....threw it in the crock pot while I ran errands all day!

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.

Apple Coffee Cake

2009-08-17T10:04:00.000-07:00

This recipe was adapted from the back of the Bisquick box a few years back. My Dad always made this on the weekends for us. It is sooooo good! You can use substitute the regular Bisquick, with the Healthy Heart lower fat Bisquick.

Serves 4

ingredients
Cake:
~2 c. of Bisquick mix
~2/3 c. of milk or water (I always use non-fat milk)
~2 tbsp. sugar
~1 egg
~1 tart green apple
Topping:
~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.

spiced lemon chicken rice

2009-07-13T17:14:00.000-07:00

My favorite recipe of the summer!! This was sooooo good!! I didn't have any carrots or raisins in the house, so I subbed them for almonds & chopped onion...mmmm the almonds were a perfect crunchy contrast to the lemon. I will definitely be making this again soon!

Adapted from SunMaid & Fitness Magazine

ingredients:
~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)

Directions:
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!

eggplant, tomato, & mozzarella stacks

2009-07-01T12:14:00.000-07:00

I found this recipe on Hostess With The Mostess, I love this site! They have such great recipes and party ideas on there ;) I wanted to make some side dishes for a dinner I was making on Friday for some of my girlfriends...these were a hit! Everyone loved them, and they were even great the next day for leftovers! This would be a great side to any meat dish, I served with lemon mustard chicken & pasta salad. Enjoy!

ingredients:

~2 eggplants

~Salt and pepper (I also used garlic powder)

~4 tomatoes

~1 pound shredded mozzarella cheese (I used about 1 c. shredded)

Preheat the oven to 350º. Lightly coat a baking sheet with cooking spray.

Cut each eggplant into 12 slices and place on the baking sheet. Season with salt and pepper and bake for 20 minutes or until the eggplant is soft.

Cut each tomato into 6 slices.

Top each of the eggplant slices with a slice of tomato and sprinkle with some of the mozzarella cheese. Place half of the eggplant stacks on top of the other half of the stacks so each one has six layers.

Bake for 20 minutes, or until the cheese is lightly browned. Let cool for 5 minutes and serve.

spaghetti pasta salad

2009-07-01T11:57:00.000-07:00

Yummmmmm! Always a favorite in our house! My mom and Chad's mom make a version of this...so this is how it got passed down. I usually make it with Rotini noodles, but thought I would try this for something different...I also mix it up by using different Italian dressing flavors, enjoy!

ingredients:

~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.

guest blogger: pork lo mein

2009-06-18T08:40:00.000-07:00

Guest Blogger: Coco Kapusta (My mom!)
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 ;)

ingredients:
~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

instructions:
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.

POINTS®
Value: 7
Servings: 4
Preparation Time: 20 min
Cooking Time: 20 min

refreshing summer drink!

2009-06-18T08:35:00.000-07:00

Yummmm! I was trying to find something refreshing to drink to go with the asparagus stir-fry...so we had some cranberry juice in the fridge. I just wanted to share this easy drink, which you prob already have in the fridge! It beats plain old water with dinner ;)

ingredients:
~sugar free cranberry juice
~lemon slice
~ice

chicken + asparagus stir-fry

2009-06-16T14:36:00.000-07:00

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!

Ingredients:
~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)

Prep:
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

chicken kabobs

2009-06-05T16:37:00.001-07:00

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.
~lime juice
~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.

lemon chicken pasta

2009-05-28T17:37:00.000-07:00

Ok, as you might have noticed lately....I am obsessed with lemon, garlic, and oregano...yummmm, my favorite thing right now with chicken! This was super easy to make! I am excited for leftover's for lunch tomorrow!

Serves 4

ingredients:

~1 lemon (I used 2 tbsp. lemon juice)

~1/4 cup flour (I used whole wheat flour)
~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)

Cut lemon in half and set aside.(Or could sub 2 tablespoons bottled lemon juice.).
Fill Large saucepan 1/2 full of water. Cover and bring to boil on high heat for pasta.

Preheat large saute pan on medium-high 2-3 minutes.
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.

Add pasta to boiling water; cook 6-8 minutes or to your liking.

Stir chicken base into chicken; cook 2 minutes. Squeeze juice from lemon into chicken; stir in wine and cream. Reduce heat to low; cook 4-5 minutes.
Drain pasta and stir into chicken mixture.

Enjoy!!

stuffed spinach + ricotta pasta shells

2009-05-21T17:18:00.000-07:00

Tonight I really out did myself ;) My husband requested stuffed pasta shells, so I wanted to look for a recipe that used creamy tomato sauce instead of regular...while searching for this, I stumbled upon this recipe & decided to try it out! Only to realize it took me a good 2 hours to prepare everything...but it was worth it!! These were super yummy, and made enough for my husband to eat all weekend while I am away in Vegas with my girlfriends!! I found it on group recipes, and modified a little to our liking ;)

Makes 10 servings: Cut recipe in half to make 5 servings)

ingredients:

For Shells:
~1 box jumbo pasta shells (cooked al dente)
~2c. ricotta cheese (16oz.)
~1c. parmesan cheese
~1c. mozzarella
~1 10 oz. box chopped spinach (thawed and drained)
~1/2t. minced garlic
~2 eggs
~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)

For Topping:
~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

For Sauce:
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

oatmeal blueberry applesauce muffins

2009-05-13T04:36:00.000-07:00

It's been awhile!! I have been so busy, I have no idea where the time went!! I can't believe it will be our 1st year anniversary next weekend! Married life is fabulous, and NO we are not trying to have kids just yet...we are enjoying our time together, and we are both very busy right now with our jobs & other commitments. We don't even have a dog yet, LOL!

I apologize for the lack of dinner recipes, but I have been making baked, grilled, or broiled chicken for dinner most nights because we get home too late. Also, I have been talking to the nutritionist at the gym & I am trying to cut out carbs after 5pm, so no more rice & pasta late at night ;( I have been trying to eat a healthy full lunch, so in the evening I just eat protein if I can (like protein shakes, grilled chicken & salads)...afterall it is the start of bikini season isn't it??!! LOL! ;)

I wanted to make something healthy to grab for breakfast this week, so I made these yummy muffins. This recipe caught my eye on Annie's Eats, and I knew I wanted to make them. They are healthy (they use whole wheat flour), and are great to eat with some fruit in the AM if you are in a hurry....like I always am in the morning, I never have time to scramble eggs or sit down for a bowl of cereal!

Oatmeal Blueberry Applesauce Muffins
Yield: 12 muffins

Ingredients:
~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!)

Directions:
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.

panko garlic chicken

2009-04-14T15:29:00.000-07:00

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.

Ingredients:
~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.

dijon chicken

2009-04-13T18:06:00.000-07:00

WOW this was soooo good! I had some chicken, and my mom gave me a Taste of Home magazine this past weekend with this recipe in it...We had all the ingredients already, so I thought I would give this a try. The sauce is a little tangy, and went perfect with the white rice ;)

ingredients:
~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 ;)

whole wheat tortellini in tomato cream sauce

2009-04-08T16:01:00.000-07:00

Yum! I made this tonight, because I thought we should have a meat-free dinner. I love these little wheat tortellini's! BTW, they now have whole wheat ravioli's with chicken & prosciutto in the refrigerated section of the grocery store!

ingredients:
~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 ;)

basil chicken in coconut-curry sauce

2009-04-01T17:33:00.000-07:00

mmmmm!!! This was different, and so good! Especially the next day for leftovers at lunch ;) I love curry...so I thought I would give this a try. I found this in my Better Homes & Gardens cook book.

ingredients:

~4 skinless, boneless chicken breasts (I used 4 thin sliced)

~2 tsp. curry powder

~1/2 tsp. salt

~1/2 tsp. cracked black pepper

~1/4 tsp. chili powder

~1 large red onion, chopped

~5 cloves garlic, minced

~2 fresh jalapeno peppers, seeded & finely chopped

(I omitted & used 1/2 tsp. red crushed pepper)

~1 tbsp. extra virgin olive oil

~1 13 1/2- 14 oz. can unsweetened coconut milk

(I used lite coconut milk)

~1 tbsp. corn startch

~3 tbsp. snipped fresh basil

~1 tsp. grated fresh ginger (I used the jarred kind)

~3 cups hot cooked rice (I made 1 cup uncooked)

Cut chicken pieces into 1 inch pieces. Place chicken in a med. bowl. In a small bowl stir together the curry powder, salt, black pepper, and chili pepper. Sprinkle spice mixture over chicken & toss to coat evenly. Cover & marinate in frig for 1-2 hours. (I just placed everything in zip loc freezer bag & left for an 1/2 hour while I prepared everything else.

Coat large wok or skillet with cooking spray. Stir in onion, garlic & jalapeno's in hot oil over med-high heat for 2 minutes. Remove onion mixture & add chicken, cooking until no longer pink. (add more evoo if necessary). Remove chicken from wok (I skipped this step).

Combine cocnut milk & cornstarch. Carefully add to the wok. Cook & stir until slightly thickened & bubbly. Return chicken & onion mixture to wok. Add basil & ginger. Cook & stir about 2 minutes more or until heated thru.

Serve over hot cooked rice;)

chicken + broccoli asiago stuffed shells

2009-04-01T09:16:00.000-07:00

I found this recipe when I googled chicken + broccoli. Chad had been complaining of heartburn from all the tomato & onion I have been cooking with lately...oops, :( I sort of messed up the recipe because I started cooking at about 8pm after the gym, and I was starving! So I wasn't paying attn...I accidently added ALL of the cheese sauce to the broccoli & chicken mixture instead of seperating it...so next time I will remember that ;)

ingredients:
~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)
~parsley flakes

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.

lemon mustard chicken

2009-03-29T16:21:00.000-07:00

This sounded so good last night...I found the recipe in my Better Homes & Garden limited addition cook book. We ate it over lime & cilantro basmati rice.

ingredients:

~1 lb chicken breasts (I used 4 thin sliced)

~2 tbsp. extra virgin olive oil

~1 tbsp. dijon-style mustard

~1 tbsp. lemon juice

~1 1/2 tsp. lemon pepper seasoning

~1 tsp. dried oregano or dried basil (I used 1/2 tsp. of each)

~1/8 tsp. ground red pepper

Coat a broiler pan with cooking spray & place chicken on unheated rack of the broiler pan. Broil 4 to 5 inches from the heat for about 20 minutes; or until light brown (mine only took about 5 minutes on high, because I used thi n sliced chicken breasts) make sure you keep checking chicken so it doesn't burn!

Meanwhile, in a bowl stir together oil, mustard, lemon juice, lemon-pepper seasoning, oregano or basil, & red pepper. Brush mustard mixture onto chicken. Turn chicken, brush with remaining mixture. Broil for another 5-15 minutes (again mine cooked in about 5 minutes on the high broiler setting), or until chicken is no longer pink.

Serve over rice or angel hair pasta.

penne a la jen!

2009-03-27T09:46:00.000-07:00

So...I have been seeing the PW recipe going around "penne a la betsey", and I really wanted to make it...but didnt have all the ingredients. I was gong to the Piston's game at the last minute, so I whipped this up for Chad before I left with a salad....OMG, this was SUPER good & easy!! I LOVE PASTA!!!!

ingredients:
~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!!

8 week results!

2009-03-26T06:33:00.001-07:00

I have been working out with a trainer for 8 weeks now. I workout with her a 1/2 hour 3x a week, just doing weight training. I do cardio right after on my own those 3 nights, and then I am in the gym 2-3 other nights doing cardio & abs on my own as well. I try to do Mon-Wed-Fri-Sat-Sunday routine.

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!

chicken in white wine herb sauce

2009-03-24T11:23:00.001-07:00

This was healthy & really good!! I love having a rice & chicken dinner after the gym. I found this from a Martha Stewart recipe, while searching chicken w/ white wine sauce. I modified it because I used 3 large chicken breasts, instead of whole chickens. The basmati rice went perfect, and was great with the sauce ;)

Serves 3-4

ingredients:
~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

Preheat oven to 400 degrees.

Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet. Cook until skin golden brown and crisp, 4 to 5 minutes. (I cooked about 4-5 minutes on each side) Turn chicken and transfer skillet to oven. Cook until chicken is cooked through, 35 to 40 minutes. Transfer chicken pieces to a platter and set aside.

Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.

Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately. I served over hot basmati rice, delicious!!!

mmm chili mac

2009-03-21T09:35:00.000-07:00

Yummm!! The name "Chili Mac" derived from my mom...I LOVE her homemade spaghetti sauce, and then she started making the sauce with little elbow macaroni & added cumin & chili powder. The sauce is thicker & could be eaten alone like chili...mmmmm, so good! I made this in the crockpot, super easy!

makes approx 4 servings

ingredients:

~1 lb. ground turkey or ground lean beef (I used ground turkey)

~1 pkg. McCormick chili seasoning mix

~1 garlic clove; minced

~1 small onion; chopped (if desired)

~1 large 24oz. can of diced tomatoes (I used one with italian seasonings)

~1 4oz. can of tomato sauce (add another if you want the sauce more thin)

~elbow macaroni (I used barilla plus)

Brown ground turkey in pan with chopped onion & garlic. Drain excess liquid, and add chili seasoning packet; mix well.

Coat crockpot with cooking spray & add ground turkey mixture. Pour sauce over top, and mix well. Cook on low for 4 hours or warm for 8 hours. I left mine on for 10 hours on warm. I just clicked it to low when I was making the macaroni.

Serve over macaroni;, enjoy;)

If you want more of a chili, add a can of beans or follow the directions on the back of the McCormick package.

kung pao chicken

2009-03-14T08:42:00.000-07:00

Yummmmy!! Kung Pao chicken is my favorite dish at PF Changs, so I have been trying to find a recipe just like it! This was SOOOO good, and it tasted just like it...and so much better because it is not deep fried! I put it over white basmati rice, and it was perfect! I will def be making this is regular dinner rotation! I found this recipe on the blog chef website.

I doubled the sauce recipe below, because I LOVE extra sauce to eat with my rice ;)

ingredients:

~1 lb. boneless skinless chicken breasts; cut into 1" pieces

~1 tbsp. cornstarch; for dredging

~2 tsp. sesame oil

~3 tbsp. chopped green onions

~3 garlic cloves; minced

~1/2 tsp. crushed red pepper flakes

~1/2 tsp. powdered ginger (I doubled)

~2 tbsp. rice wine vinegar (I doubled)

~2 tbsp. low sodium soy sauce (I doubled)

~2 tsp. sugar (I doubled)

~1/3 cup dry roasted peanuts

Combine chicken & cornstarch in a small bowl & tosss to coat each piece.

Heat sesame oil in wok over med heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Romove chicken from wok to a platter.

Add chopped green onions & minced garlic to wok & stir fry about 15 seconds.

Combine vinegar, soy sauce, and sugar in a small bowl. Mix well & add the sauce to the wok. (It will thicken as it heats up).

Return chicken to wok & coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions; if desired serve over white rice. Enjoy ;)

salmon with almond crumb crust

2009-03-14T08:31:00.000-07:00

I had to make Chad fish for Friday, and he loves salmon. I wanted to try a new way to bake it, and I also bought Panko bread crumbs to finally try out!! I found this recipe on CD Kitchen website. I also made a white wine butter sauce to go with the salmon & hot cooked white rice.

ingredients:
~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.

cheesy chicken enchiladas

2009-03-10T18:47:00.001-07:00

These were SOOO good! I love the archer farms brand at target! They have such yummy stuff, these wheat tortillas are the best & this recipe was on the back of the package. I also bought the lime cilantro rice to go with these. Last week I made some yummy vanilla bean shortbread for Chad to take to work from archer farms....you should def check their grocery aisle!!

Makes 4 servings, 2 enchiladas per serving

ingredients:

~1 tbsp. evoo

~1/2 c. chooped onion

~1 tbsp. chili powder

~3 c. chopped, cooked chicken (I used 4 thin sliced, boiled & shredded in food processor)

~1 (15 oz.) jar of salsa con queso dip

~8 wheat tortillas (I use archer farms, Target brand)

~1 (10 oz.) can of enchilada sauce

~1 c. shredded cheddar cheese (I used 2% milk taco cheese)

Heat oven to 375. Spray 13x9-inch baking dish with non-stick cooking spray.

Heat oil in 10-inch nonstick skillet over med heat. Add onions & chili powder. Cook, stirring occasionally, until onions are soft. Reduce heat to low; stir in cooked chicken & 3/4 cup of con queso dip; cook until hot.

Spread remaining salsa con queso on bottom of baking dish. Spoon about 1/3 cup of chicken mixture (approx 2 1/2 tbsp.) down the center of each tortilla. Roll up tortilla; place seam-side down, in greased baking dish.

Pour enchilada sauce over tortillas; sprinkle with shredded cheese.

Bake uncovered, for 20 minutes or until cheese is melted & edges are bubbling.

chicken + feta stuffed peppers

2009-03-05T17:22:00.001-08:00

I have no idea why, but I was craving a stuffed peppers...never had one in my life! I had left over shredded chicken from last nights lasagna, so I wanted to incorporate it in tonights dish. I also LOVE feta so I googled 'feta stuffed peppers' and came up with these little guys. I modified the recipe to our tastes, and I found this on smitten kitchen; adapted from epicurious. These were TOTALLY AMAZING!!! I have left over stuffing for lunch tomorrow...YUM!!!! I think these would be perfect as a side dish to a meat, without the chicken inside the stuffing. Use more veggies if you want, the original recipe called for zucchini & squash. Enjoy ;)

ingredients:

~vegetable-oil cooking spray

~2 thin sliced chicken breasts (I boiled these, shredded them & placed in food processor)

~2 c. fat-free chicken or vegetable broth

~1 c. uncooked basmati or white rice

~2 large green or red bell peppers

~2 tsp olive oil

~1 garlic clove; minced

~1/2 c.chopped onion (I used red onion)

~1/2 tsp. salt (I omitted)

~1/2 tsp dried oregano

~1 c. cherry tomatoes, cut in half

~4 oz crumbled feta cheese (about 1 cup), I LOVE 'President' fat free sundried tomato & basil

~3 tablespoons tomato paste

~shredded paremesan cheese

Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the rice, cover the pan and cook according to package.

Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 20 minutes or so, until they soften, then remove them from the oven until the filling is ready.

Place shredded chicken or cubes in food processor & pulse until well combined.

Heat oil in a nonstick skillet. Add garlic, onion, oregano, and salt (if desired). Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chicken & tomato paste. Using a fork, scrape the rice into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the rice mixture; top pepper with shredded parmesan. Bake 20 minutes. Serve immediately.

chicken lasagna rollups

2009-03-04T17:24:00.000-08:00

I had no idea what to make for dinner tonight, but I had chicken thawing & I wanted to use the rest of the ricotta up...i love making room in the refrig!! So I got this recipe off of the CD Kitchen website. These were really good, they would of even been better if I had jarred pasta sauce with chunks of tomatoes...i only had cans of tomato sauce in the cupboard ;( I added basil to the tomato sauce & some garlic powder as well. I love that they only make 6 pieces, and not a HUGE pan of lasagna that we would have been eating for days ;)

ingredients:

~6 lasagna noodles, uncooked (I used healthy harvest wheat lasagna)

~2 thin sliced chicken breasts (I boiled chicken for 9 minutes over stove & shredded)

~1 c. Ricotta cheese

~1/4 c. grated Parmesan cheese (I used more like 1/2 cup)

~1 egg, lightly beaten

~1/2 teaspoon Italian seasoning

~2 c. spaghetti sauce

~1 c. shredded Mozzarella cheese

Preheat oven to 375F.

Cook noodles as directed on package. Rinse with cold water; drain well.

Mix chicken, ricotta cheese, Parmesan cheese, egg and seasoning; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in 9-inch square baking dish.

Pour spaghetti sauce over roll-ups; sprinkle with mozzarella cheese.

Bake 30 minutes or until heated through.

mom's 50th bday!!

2009-03-03T15:35:00.001-08:00

This past weekend my dad, sister and I threw my mom a surprise 50th birthday party. These are the invites that were designed by Amanda at "a day to remember" custom invites. I wanted to do a cupcake theme because my mom had seen this 'cupcake' cake at Christine's Cakes & Pastries she liked a month back. So Amanda designed the invite around red, pink, & turq...they turned out SOOO cute!! Thanks Amanda!! Now my mom has one to scrapbook ;)

I also ordered cupcakes & sugar cookies that matched the invitations!!!

Happy 50th mom!!!

balsamic chicken

2009-03-03T15:27:00.000-08:00

I love balsamic vinegar & garlic...so this sounded perfect!! I got this recipe off of senora espanola's website, so I can't take the credit. I served the chicken & sauce over hot cooked basmati white rice. It was delish!!

ingredients:
~1/2 cup chicken broth (I used reduced sodium)
~1/2 cup balsamic vinegar
~2 teaspoons honey
~1 tablespoon butter (I used light)
~1 tablespoon vegetable oil (I used evoo)
~4 skinless, boneless chicken breasts (I used thin sliced)
~1/4 teaspoon salt (I omitted)
~1/4 teaspoon freshly ground black pepper
~1/4 cup all-purpose flour
~5 garlic cloves

Combine broth, vinegar, and honey in small bowl.

Pound chicken to 1/4-1/2 inch thick and sprinkle with salt and pepper. Melt butter and oil in a large nonstick skillet over low heat. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.

Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown.

Remove chicken from pan; keep warm in oven.

Add garlic, and sauté 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken.

buffalo chicken 'crack' dip

2009-03-03T09:26:00.000-08:00

I stole this fabulous recipe from shelly, loves to nom. Chad and I had it at a party & I immediately knew I had to make this very soon...it is SOOOO good!! I could of had this for dinner at my mom's party alone ;)

ingredients:
~16 oz . cream cheese, softened (I used 1/3 less fat)
~1 1/2 c. Frank's buffalo sauce
~1 c. Ranch dressing (I used Hidden Valley light)
~4 c. cooked, shredded chicken (I used 4 thin sliced, and baked them for 40 minutes on 350 degrees in oven; then shredded with fork before placing in crock pot)
~1 c. shredded colby jack or cheddar cheese (I used colby & taco cheese)

Place all ingredients in a crock pot after baking & shredding chicken. Put on low for approx. 1 hour. I wish I would of had a smaller crock pot but it still worked out great! I ended up transferring all the dip to a serving platter...it does taste better kept warm though ;)

I also heard people boil the chicken breasts first & shred instead of baking.

post draught

2009-02-26T05:47:00.000-08:00

OMG is it just me or does anyone else have the winter blues?? I swear this winter feels like it has been going on for about 6 months now...i just want it to be over!! I want to grill again, and I want to be able to stay outside for more than 5 minutes!! I haven't been cooking anything exciting & new lately...just because we have been so busy lately, and not home after work for dinner. I made chicken chili again this past weekend, and yesterday we had baked potatoes & salad for dinner after the gym. I have been working out like a mad woman for my boudoir pictures next weekend...my surprise to Chad for our 1st anniversary in May, although I will probably give in & give them to him for his 30th birthday next month!! I have also been planning my mom's 50th birthday celebration which is this saturday!! We are going to the spa in the morning...and then to dinner at night *wink*, *wink*. Along with my brother in law's birthday which is this Sunday...my sister & I are also going to a bridal makeup seminar at the MAC store in Chicago. We will be going there only for the night, and heading back on Monday. WOW, I am going to be exhausted next week!!

Well, I hope to get back to cooking after the madness ends...hope everyone has a great weekend ;)

introducing...DEUX ADORE!!

2009-02-18T08:45:00.000-08:00

click here for deux adore blog spot

most of you know and all ready have heard...my sister stephanie and i have been doing make-up & hair for many weddings and events the past year. well we finally started a blog & came up with a nice kitschy name to call our little side biz. we love what we do, and we are so excited to share with you our blog, and the fun girls we meet on the way...stay tuned as we have many events coming up this year!!

thanks to everyone's support & all of our many referrals ~ you girls are the BEST!!!

photo credit: special moments photography

oatmeal, cranberry + white chocolate chip cookies

2009-02-16T19:10:00.000-08:00

OMG these are my new FAV cookies!! I love oatmeal cookies, my dad has always made them for us growing up. They are my absolute favorite cookie in the world! My friend Jenni at work, brought me in one of these cookies she made...and I knew I had to make them. Yummmmmm ;) the oatmeal cookie recipe is from under the lid of the quaker oatmeal canister, and cranberries & white chocolate chips are substituted for the raisins.

makes 4 dozen cookies

ingredients:

~1/2 lb. (2 sticks) margarine or butter; softened

~1 c. firmly packed brown sugar

~1/2 c. granulated sugar

~2 eggs

~1 tsp. vanilla

~1 1/2 c. all-purpose flour

~1 tsp. baking soda

~1 tsp. cinnamon

~1/2 tsp. salt; optional (I omitted)

~3 c. quaker oats (quick or old fashioned, uncooked)

~1 c. white chocolate chips

~1/2 c. craisins (ocean spray dried cranberries)

pre-heat oven to 350 degrees.

beat together the sugars & margarine until creamy. add eggs & vanilla; beat well. combine the flour, baking soda, cinnamon & salt (if desired) in a seperate bowl; mix well. add flour mixture; mix well. stir in oats; mix well. stir in craisins & white chocolate chips; mix well.

drop by rounded tablespoons onto ungreased cookie sheet. bake 10-12 minutes or until golden brown. cool 1 minute on cookie sheet; remove to wire rack. enjoy, these are the best right out of the oven!! ;)

cajun salmon fillet + white butter sauce

2009-02-14T17:35:00.000-08:00

OMG, chad absolutely loved this recipe!! it is the first time i cooked samon this way...we usually bake it with squeezed lemon, red onion & pepper. i found this recipe on chef de cuisine. i also cooked the rice with beef broth instead of using all water...this made the rice tastier & the butter sauce was AMAZING!! i actually made the steak with sweet pepper sauce for myself tonight, but i did taste the samon...i could maybe eat it this way, i will be definitely making this again soon!

ingredients:
~1 lb. fillet of salmon
~1 tbsp. wine worcestershire sauce
~1/2 tsp. onion salt
~1 tsp. fish seasoning
~1 tsp. dry oregano
~2 tbsp. capers
~angel hair pasta or hot cooked rice (i used basmati rice)

white butter sauce:
~3 tbsp. white wine vinegar
~3 tbsp. dry white wine
~2 tbsp. shallots, finely chopped (i omitted)
~1 tbsp. heavy cream (i used fat free half & half)
~8 ounces (1 c.) unsalted butter, cold
~salt; to taste (i omitted)
~ground white pepper; to taste

preheat oven to 450 degrees.

butter a baking dish large enough for the salmon fillet (i used PAM butter cooking spray)

rinse fillet under cold water and pat dry. place the salmon fillet skin side down in the baking dish. season with the white wine worcestershire sauce, onion salt, fish seasoning, and oregano.

bake the salmon for 10 minutes. brown under a hot broiler for an additional 2 to 3 minutes. sprinkle capers over the fish. cook the angel hair pasta in salted boiling water according to the directions on the package. drain the pasta, and toss in butter. or cook rice according to package (i substituted 1/2 the water for beef broth).

divide the salmon fillet into equal portions. arrange each portion on a hot plate over rice or pasta. top with capers and cooking liquid. serve with the white butter sauce.

for the white butter sauce...
in a small heavy pan, boil the vinegar, wine and shallots until all liquid is reduced. add the cream, and re-boil until completely reduced. whisk in the cold butter, a few pieces at the time. the sauce thickens and becomes creamy. note: do not overheat the sauce, as the sauce separates and loses its creamy texture. season to taste with salt and pepper. keep the sauce warm over a pan of warm water. serve as soon as possible.

steak with sweet pepper sauce

2009-02-14T17:20:00.001-08:00

for valentines day, i wanted to make chad samon & i needed something to eat because i really don't eat any kind of fish. this recipe is from my better homes & gardens cook book & it was delicious!! super easy + it is low in fat too! i got this fabulous beef tenderloin at nino salvaggio's & i butterflied it, to make two small steaks.

ingredients:
~2 med. green or red bell peppers; cut into strips (i used one of each)
~1/2 c. chopped onion (1 medium size)
~1 c. chopped seeded tomatoes (2 medium size) i used cherry tomatoes
~2 garlic cloves; minced
~1 lb. beef ribeye steak; cut into 1/2" - 3/4" thick, or 1 lb. beef top sirloin steak, cut into 1/2"-3/4" thick (i used 1 beef tenderloin, butterflied about 3/4" thick)
~salt
~black pepper
~1/2 c. low sodium beef broth
~1 tbsp. extra virgin olive oil (evoo)

in a med-large skillet heat oil, add minced garlic + peppers; cook for approx 4 minutes until veggies are crisp/tender. remove veggies from pan with slotted spoon.

season meat with salt + pepper on both sides. place meet in the skillet. (add more evoo if necessary). cook over med-high heat for approx 4 minutes on each side or until desired doneness. transfer the meat to a serving platter, reserving drippings in the skillet. keep warm.

for sauce, carefully add beef broth & oregano to reserved drippings in skillet. bring to a boil. boil gently, uncovered over med heat for 2-3 minutes or until broth is reduced to 1/4 cup; scraping up crusty brown bits in pan. stir in the cooked veggies & tomatoes. heat thru. spoon over meat & hot cooked rice. enjoy!!

heart shaped bundt cake

2009-02-14T10:14:00.000-08:00

~ view of the inside after being cut & served ;)
~below is the cake before it had been iced!

i saw this recipe on HWTM, hostess with the mostess...i absolutely LOVE this website!! i found it during the holidays, it is actually called the 'candy cane cake'. i modified it a little to suit the valentines theme...i love hearts xxx

happy valentines day everyone!! ♥ ♥

ingredients:

~1 box of betty crocker, super moist white cake mix

(water, vegetable oil & 3 egg whites; as per box instructions)

~1/2 tsp. red food color

~1/2 tsp. peppermint extract (i omitted)

white icing:

~1 c. confectioners sugar

~1 tbsp. milk or water

~1/2 tsp. vanilla extract; if desired

decoration: crushed candy canes or crushed hard peppermint candies

heat oven to 325 degrees. generously grease & flour a 12 c. fluted tube cake pan (i used a heart shaped bundt pan). i also used butter flavored PAM spray, then covered the whole inside of pan with flour; i shook the pan until all areas were covered with flour & then emptied remainder in sink. make sure you get all areas with flour, so cake can come out real easy from pan ;)

make cake batter as directed on box. pour about 2 cups of batter into pan (spread with spatula, to make even). into small seperate bowl, pour about 3/4 cup of batter; stir in red food coloring & peppermint extract (if desired). mix well. carefullt pour pink batter over white batter in pan (again spread carefully to even out with spatula). carefully pour remaining white batter over pink batter (spread evenly).

bake as directed on box (mine was done in 40 minutes); until toothpick comes out clean. cool 10 minutes. turn pan upside down onto cooling rack or heat proof serving plate; remove pan (careful it comes out VERY easily). cool cake completely, approx 1 hour.

in small bowl, mix icing ingredients. if necessary, stir in additional milk, 1 tsp. at a time, until smooth & spreadable. spread over cake. sprinkle top with crushed candy cane or candies (i bought candy hearts for the top)!

sweet n' sour chicken

2009-02-12T19:23:00.000-08:00

i really have to admit that this was the best dinner i have made in a long time!! these were soooo good! i found this on senora espanola's blog, and i am so glad i did! we didnt even have any for leftover's! i served over hot cooked basmati rice. this was even better than the restaurant version...we will be making this again for sure;)

makes 4 servings

ingredients:
~3-4 boneless, skinless chicken breasts (i used 4 thin sliced, approx. 1lb)
~Salt and pepper
~1 c. cornstarch for dredging
~2 eggs, beaten
~1/4 c. canola oil (i used vegetable oil because it was all we had)

cut boneless chicken breasts into chunks. season with salt and pepper. dip chicken in cornstarch and then in egg. fry in a little oil until brown but not cooked through. place in a single layer in a baking dish. mix sauce ingredients (below) together and pour over chicken.

sauce:
~¾ c. granulated sugar
~4 tbsp. ketchup
~½ c. vinegar
~1 tbsp. soy sauce (i used light soy sauce)
~1 tsp. garlic salt (i used garlic powder)

bake for one hour at 325 degrees. turn chicken every 15 minutes. serve over hot cooked rice, or eat alone...enjoy ;)

crock pot white chicken chili

2009-02-09T13:07:00.000-08:00

so you know the story....our computer busted, so i had to consult to the cook books this weekend for some recipes. i have been wanting to make the chicken chili that everyone has been making...so i looked this one up in my trusty red plaid cook book that we received as a gift...you know the special addition pink one (better homes & gardens) ~ this was freaking amazing!! I had never made chili before because I hate beans...well you can hardly taste them, they melt in your mouth! i think puting the chicken in frozen makes it taste better in the end...because i also did this with the crock pot chicken noodle soup. enjoy ;)

makes 6 servings

ingredients:
~1 lb. chicken breasts (i put these in frozen, and shredded before serving)
~3 ½ c. reduced sodium chicken broth (i added a little more approx 4 1/2 c.)
~2 (15oz.) can of northern white beans; rinsed & drained
~1 green bell pepper; chopped
~1 red bell pepper; chopped
~1 large onion; chopped
~2 jalapeno peppers; seeded & chopped
~2 garlic cloves; minced
~2 tsp. cumin
~1/2 tsp. crushed oregano
~1/2 tsp. salt
~shredded Monterrey cheese for garnish (we used Colby & Monterrey blend)
~tortilla chips; crushed if desired (we use tostitos multi-grain, which i highly recommend with everything!!)
~light sour cream

coat slow crock pot with non-stick cooking spray. Place chicken in bottom of crock pot; frozen. Add minced garlic on top of chicken, follow with the chopped onion & then add the rest of the ingredients (minus the cheese,tortilla chips, & sour cream); mix well.

cook on low for 8-10 hours or on high for 4-6 hours. When chicken is cooked thru, shred chicken with fork.

before serving, top with shredded cheese, light sour cream & crushed tortilla chips. Mmmmm, fantastic!!

crock pot cream cheese chicken

2009-02-09T05:23:00.000-08:00

i have already posted a crock pot recipe just like this one...however this is much more delicious prepared this way ;) this is from lauren's food is love blog, and it is even better the next day as leftover's. yum, this is one of chad's favorites!! my sauce is a little more brown than usual in the picture, b/c i had burnt the bottom of the crock pot...oops, it was still fantastic anyway!!

makes 4 servings

ingredients:
~3 lbs chicken pieces (i usually just use 3-4 boneless skinless breasts)
~1 (2/3 ox) package italian salad dressing mix (i use good seasons)
~4 tablespoons melted butter; divided
~1 small onion chopped
~1 garlic clove chopped (i used 2 cloves)
~1 can cream of chicken soup
~8 oz cream cheese
~1/2 cup chicken broth

coat bottom of crock pot with a non-stick cooking spray. place chicken in crockpot & sprinkle italian seasonings packet over chicken pieces. sprinkle with 2 tablespoons melted butter over top. (i just place the chicken in frozen!)

cook on low for 4-6 hours.

melt the 2 remaining tablespoons of butter in saucepan and saute onion and garlic. add cream of chicken soup, cream cheese, and chicken broth; stir until melted & smooth. add the mixture to the crockpot and cook on low for an additional hour.

chicken piccata

2009-02-03T16:15:00.001-08:00

ok, bad picture :( I thought out of the 3 pics I took, one would turn out! Hmmmm, well I got this recipe from monica's, big fat blog; adapted from Giada De Laurentiis's Everyday Italian cook book. this was a hit with the hubby! i finished cooking this in about 20 minutes flat...in between walking in the door from work, changing into my gym clothes, and then serving it to chad before walking out the door to go to the gym...pretty good, huh? thanks monica!

4 servings

Ingredients:
~4 skinless, boneless chicken breasts, halved crosswise (I just used 4 thin cut)
~1/2 teaspoon sea salt
~1/2 teaspoon freshly ground black pepper
~all-purpose flour, for dredging
~4 tablespoons unsalted butter
~2 tablespoons extra-virgin olive oil
~1/2 cup reduced-sodium chicken broth
~1/3 cup fresh lemon juice (from about 2 lemons)
~1/4 cup drained capers, rinsed
~2 tablespoons chopped fresh flat-leaf parsley

Sprinkle the chicken with the salt and pepper. Dredge the chicken in the flour to coat lightly. In a large saute pan, melt 2 tablespoons of the butter with the 2 tablespoons of oil over medium-high heat.

Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.

Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor.

Return the chicken to the pan and simmer until just cooked through, about 5 minutes (this is also where I added the artichoke hearts as well as thin slices of lemon). Using tongs, transfer the chicken to a platter. Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley, and serve.

wheat garlic toasts

2009-02-03T16:06:00.001-08:00

i made these little delicious toasts with the veggie lasagna....super easy, yes i know! you may have already thought of this yourself...but i love carbs...and i love my texas toast, and since i am really trying to be good i made these instead. yummmy!! this went fabulous dipping in the tomato sauce ;)

~4 slices of wheat bread
~butter (I used i can't believe it's not butter light)
~garlic powder
~parmesan cheese

set oven broiler on high. take bread and place them over foil on a baking sheet. butter the bread and sprinkle a few shakes of garlic powder. sprinkle parmesan cheese all over bread.

place baking sheet in oven under broiler; approx a foot under. close oven door, and watch so they dont burn. it will toast very fast, make sure you watch them! once they brown take out of oven & serve!

vegetable lasagna

2009-01-30T14:51:00.000-08:00

I have been totally craving lasagna ALL week! I admit I only made it tonight because I didnt have what I needed in the house to make the chicken piccata...but this turned out wonderfully!! I halved the recipe to make 9 noodles, instead of the whole box. Yummm Yummm ;)

Ingredients:

~9 whole wheat lasagna noodles (I like Healthy Harvest)

~2 c. low-skim ricotta cheese

~1 jar (26oz) pasta sauce

~2 tbsp. extra virgin olive oil

~1 green onion; chopped

~1 small onion; chopped

~1 green pepper; chopped

~1/2 c. matchstick carrots

~1 tomato; chopped

~1/3 c. water (I used reserved pasta water)

~1 tbsp. dried parsley

~2 c. mozzarella cheese (I used 1/2 fat-free)

~pepper to taste

~parmesan cheese (if desired)

Pre-heat oven to 350 degrees:

Cook lasagna noodles according to package & lay out on wax paper to avoid sticking. In large saute pan, add olive oil to medium heat (I added approx 1 tbsp. of jarred garlic at this step). Add vegetables (except tomatoes) and saute until onions are translucent. Add pasta sauce, chopped tomatoes, water, parsley & pepper if desired. Simmer for 5 minutes.

In medium bowl, combine ricotta cheese & chopped green onion; Mix well.

Take a 13"x9" glass pan & spread 1/3 of the pasta sauce on bottom of pan. Top sauce with 3 lasgna noodles, then spread part of the ricotta mixture. Repeat steps with pasta, ricotta mixture & pasta sauce. Top with mozarella & paremesan cheeses. (I used a handful of shredded parmesan to the top).

Cover pan with foil & place into oven; cook for 40-45 minutes. Wait for 10 minutes to let cool, before serving. Enjoy ;)

crock pot orange chicken

2009-01-26T09:07:00.001-08:00

Another crock pot recipe for the beginning of another busy week ;) This sounded really good, and I had bought all the ingredients awhile ago to prepare. I have never been that big of a fan of orange chicken...so I thought I would try this out. This recipe is also from my Busy Woman's cook book. I added toasted sesame seeds & green onion to this. If I make this again...I will add some chopped tomato, onions, and green peppers to the mixture!

Ingredients:

~6 boneless chicken breasts (I used 4 thin sliced frozen)

~1 packet dry onion soup mix

~1 (6 oz) can frozen orange juice concentrate; thawed

~1/2 c. water

~2 tbsp. sesame seeds; toasted

~1 green onion; chopped

Coat bottom of crock pot with non-stick cooking spray. Add frozen chicken to bottom; combine frozen OJ, water & soup packet in small bowl. Pour over chicken.

Cook on low for 6-8 hours. I cook on low for 6 hours & set to warm until ready to eat.

When ready to eat, prepare rice. Meanwhile toast the 2 tbsp of sesame seeds over med-high heat in skillet. Toast until fragrant & brown (approx 3-4 minutes). Stir in toasted sesame seeds to crock pot & serve over hot cooked rice. Add green onion to top ;)

hot pizza dip

2009-01-26T07:59:00.000-08:00

PHOTO CREDIT: MY HAPPY MEALS

This recipe is from Molly's, My Happy Meals. I have gotten a few fabulous recipe's from her blog as well...Your guests will love this at a party! I made it on Friday & the whole thing was gone...next time I will buy 2 loaves of french bread! Sorry, I was too busy in the kitchen to take my own photo of this ;) lol

Ingredients:
~1 (8 oz). cream cheese, softened (I used 1/3 less fat)
~1 tsp. italian seasoning
~1 c. shredded mozzarella cheese
~¾ c. grated fresh parmesan cheese
~1 (8 oz) pizza sauce
~¼ c. diced green bell pepper or green onion

Preheat oven to 350 degrees.
Combine cream cheese and seasoning mix; spread onto bottom of dish.

In small bowl, combine mozzarella and parmesan cheeses. Sprinkle half of the mozzarella cheese mixture over cream cheese mixture. Top with pizza sauce, spreading evenly. Sprinkle with remaining mozzarella cheese mixture.

Bake 15-20 minutes or until bubbly. Top with bell pepper or onion.

Toasted Baguette slices:
~24 slices French bread, cut ¼ inch thick
~2 tablespoons extra virgin olive oil

Preheat oven to 375 degrees. Place bread slices on rectangle stone; lightly brush tops with olive oil. Back 10-12 minutes or until lightly brown.

taco stuffed shells

2009-01-26T07:33:00.001-08:00

PHOTO CREDIT: LOVE DELICIOUSNESS

I have to thank Lindsay for yet another AMAZING recipe!! I made these on Friday for my Premier Jewelry party, and they were loved by ALL my guests!! This recipe is similar to the Chicken Stuffed Pasta Shells, but it is the Mexican version...so yummy & perfect for dinnertime too!! I will be making this again...very soon!

Ingredients:
~1 lb. ground beef (I used ground turkey)
~1 package taco seasoning (I used the 40% less sodium)
~4 oz. cream cheese (I used non-fat)
~12 jumbo pasta shells (I used 16)
~1 cup salsa (I used a little more)
~1 cup taco sauce
~1 cup cheddar cheese
~1 cup monterey jack cheese
(I used 2 cups Kraft 2% milk mexican blend)
~1 1/2 cups crushed tortilla chips (I omitted)
~3 green onions (chopped)
~sour cream (if desired)

Directions:
1. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.
2. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
3. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don't stick together.
4. Pour salsa on bottom of 9x13 baking dish.
5. Stuff each shell with the meat mixture. Place shells in 9x13 pan open side up. Cover shells with taco sauce.
6. Cover with foil and bake for 30 minutes at 350 degrees.
7. After 30 minutes, add shredded cheese and bake for 10-15 more minutes.
8. Add any condiments you'd like (onions, black olives, etc.) Serve with sour cream and/or more salsa. Enjoy!

crock pot chicken delish

2009-01-22T11:58:00.000-08:00

yes....I am ALL about the crock pot this week! Evenings are going to be pretty hectic now, so I really only have time for crockpot & simple recipes. I get home at about 6:15pm every night, and then I have an appt with my trainer M-W-F at 6:30pm! Chad also has flag football games on Thursday nights now, so this crock pot meal worked out fantastic last night! All I did was cook the egg noodles when I got home, and we were out the door by 7pm for his game.

Ingredients:

~1 lb. boneless, skinless chicken breasts (I used the thin sliced, frozen)

~10 oz. can of cream of broccoli & cheese soup (I used healthy request 98% fat free)

~10 oz. can of cream of chicken soup (I used healthy request 98% fat free)

~1 tsp. chicken seasoning (I used a tsp of my Frankenmuth c. seasoning)

~1/2 c. white cooking wine

~black pepper

~egg noddles (I used Healthy Harvest wheat egg noodles)

Coat bottom of crockpot with non-stick cooking spray (I like the olive oil flavor). Place frozen chicken at bottom of crockpot; sprinkle chicken with pepper & add chicken seasoning.

Pour both soup cans + cooking wine into small saucepan & cook over med heat until heated thru. Pour of chicken.

Cook on low for 6-8 hours. I set for 6 hours & it automatically turns onto warm until we are ready to heat. Chicken cooks a lot faster in the crockpot ;) Serve hot over egg noodles or any other kind of noodles you wish!