December 27, 2011

Dark Chocolate Brownie Pie



Makes 16 Servings

Ingredients
1 - Pillsbury pie crust
1 cup - Light Margarine or butter
2 cups - Sugar
2 tsp - Vanilla
3/4 cup - Dark Chocolate Baking Cocoa
4 eggs, beaten
1/4 tsp - Salt
1 1/2 cup - All-purpose Flour
1 cup - Pecans, chopped
1 cup - Semisweet chocolate or white chocolate chunks

Optional:
Whip Cream
Caramel Sauce

Preheat oven to 350 degrees.
1. In a pie pan place the pie crust as directed by the box.

2. In a saucepan melt the butter over a low heat, once melted remove from the heat. Stir in the sugar, vanilla, and slowly add your eggs until well blended. Next, add your flour, salt, and cocoa, stir until smooth.  Fold in the pecans and chocolate chunks.

3. Pour the chocolate mixture into the pie crust, ensuring that it is even in the pan.  Bake for 45 minutes or until set. Let cool for at least 1 hour.  Serve with Caramel sauce and whip cream (optional).

November 14, 2011

Garlic Brussels Sprouts


Makes 4 Servings

1 ½ pounds – Fresh Brussels sprouts
4 – Garlic cloves, minced
2 Tbsp – Light Butter or margarine
2 tsp – Light Olive oil
½ cup – Reduced sodium Chicken broth
¼ tsp – Salt
1/8 tsp – Pepper, freshly ground
1/8 cup – Sweet onion, finely chopped
  1. Wash the Brussels sprouts and trim off the stem. Set to the side.
  2. In a sauce pan add 1 Tbsp butter/margarine, olive oil, onion, and garlic cloves. Saute garlic and onion for 2 minutes.
  3. Add sprouts, toss to coat; next add broth, salt, and pepper. Cover and cook for 14 minutes or until the sprouts are tender.
  4. Drain, then add remaining butter and toss until melted.  Serve immediately.

October 30, 2011

Baked Mashed Potatoes


Makes 6 servings

8 - Red potatoes, diced
2 Tbsp - Light Sour Cream
2 Tbsp - Light Ranch
5 - Slices of bacon, diced
2 - Garlic cloves, minced
1/2 of a sweet onion, diced
1 1/2 Tbsp - Butter
1/4 cup - Parmesan cheese
Bread crumbs
Freshly cracked pepper

Preheat oven to 350 degrees.

1. In a large pot of boiling water add your diced potatoes.  Once potatoes are cooked, drain and place back in pot.

2. Cut up your bacon and add to a skillet over medium heat, cook until crisp then drain. Set aside.

3. Mash the potatoes then add sour cream, ranch, bacon, onion, garlic, butter, and parmesan cheese (leave a pinch for on top), Stir then put into a casserole dish.

4. Sprinkle the remaining parmesan cheese and a pinch of bread crumbs on top of the potatoes, and then add a few cracks of black pepper.

5. Place casserole dish into the oven and bake for 30 minutes.

October 26, 2011

Seasoned Turkey


1 - Whole Turkey (20lbs)
3 Tbsp - Olive Oil

Brine:
1- Gallon Vegetable Broth
2 cups - Sea Salt
1 gallon - Ice Water
2 Tbsp - Dried Thyme
2 Tbsp - Dried Sage
1 Tbsp - Dried Rosemary
1 Tbsp -Garlic Powder
1 - Sweet Onion
1. In a very large stock pot over medium-high heat, combine the vegetable broth, sea salt, thyme, sage, rosemary, parsley, and garlic powder. Bring to a boil, stir until the salt dissolves.  As soon as this happens remove from heat and let it cool to room temperature.

2. Once the broth has cooled down pour into a clean stock pot or large bucket, stir in the ice water.

3. Remove the innards and wash your turkey, pat dry.  Place your turkey slowly into the brine breast down, make sure the cavity fills.  Place the turkey in the refrigerator (make sure your pot will fit in your fridge before adding the ingredients to it) overnight.

4. Remove the turkey from the brine, and pay dry.  Discard the brine.  Preheat the oven to 325 degrees. 

5. In a roasting pan, place the turkey, breast side up. In a small bowl combined 3 Tbsp olive oil, pinch of thyme, rosemary, garlic powder, and sage. Coat turkey with the olive oil mixture. Dice up the onion into large chunks and place inside the turkey (you could do stuffing instead).

6. Cover the turkey loosely with foil and roast 3.5 hours. Remove the foil and roast for an additional 1 hour or until the thermometer reads 165 degrees.  Let stand 15 minutes before carving.

October 15, 2011

Salami, Mozzarella, and Basil Appetizer


Makes 20+ Servings

1 - Loaf Italian Bread, sliced
8oz - Italian Dry Salami, sliced
1 bunch of Fresh Basic Leaves
8oz - Fresh Mozzarella
Balsamic Vinegar
Olive Oil
Light Margarine or butter

1. Cut your bread slices in half, spread a small amount of margarine/butter on each side and brown in a pan until golden brown. Set aside.

2. Slice your mozzarella thinly and then cut in half so it fits perfectly on your bread. Next cut your salami the same thickness as the mozzarella.  Now it's time to layer, mozzarella, basil leaf, and salami.  Next drizzle olive oil and balsamic vinegar, only a small amount is needed.

3. Place your bread slices on a serving platter, then add your mozzarella, basil, and salami on top of the bread slices..  Serve immediately!

October 10, 2011

Chicken In a Hurry


The easiest way to make an amazing dinner for a family when you have little time is by using your crock pot.  So many people have a crock pot but never use it...come on people start using it! It will make your life so much easier!!!

Makes 4-6 Servings

1 (2-3lbs) - Whole Chicken
1 - Sweet Onion
1/2 tsp - Garlic Powder
1 tsp - Dried Marjoram
1 tsp - Dried Thyme
1 tsp - Dried Sage
1/2 Tbsp - Olive Oil
Salt and Pepper

**If you have time Marinade your chicken in Stubbs Chicken Marinade the night before**

1. Remove any giblets from the chicken. Clean the chicken under cold water then pat dry.

2. In a small bowl combine your seasonings (garlic, marjoram, thyme, sage, salt, and pepper).

3. Cut your onion into large chunks and place on the bottom of the crock pot. Add your chicken on top of the onions.

4. Rub your chicken with olive oil. Sprinkle the seasoning mixture all over the chicken. No liquid is needed as the chicken makes enough of it's own juice.  Cook on low for at least 6 hours.

October 7, 2011

Mint Chocolate Chip Cookies


Makes 24 Cookies

Sugar Cookie Recipe
2 3/4 Cups - All-purpose flour
1 cup - Light Margarine or butter
1 - Egg
1 tsp - Baking soda
1/2 tsp - Baking powder
1 1/2 Cups - White sugar
1 tsp - Vanilla extract

1/2 tsp - Mint Extract
6 - Drops green food coloring
1 cup - Creme de menthe baking chips
1 cup - Semisweet Chocolate chips or chunks

Alternative:
1 pkg - Betty Crocker sugar cookie mix

Preheat oven to 350 degrees.

1. In a mixer add the butter, egg, sugar, baking soda, baking powder, vanilla, mint extract, and slowly add in the flour.  Mix until dough forms.  Fold in the food coloring, creme de menthe baking chips, and chocolate chips.

2. On a nonstick cookie sheet drop 1 Tbsp of dough 1 inch apart.  Bake for 8 to 10 minutes or until done. 

October 6, 2011

Chicken Enchilada Casserole


Makes 8 Servings

1 lb - Boneless skinless chicken breasts
1 can (4.5oz) - Green chile's
1 1/2 cups - Monterey Cheese, shredded
1 1/2 cups - Colby Cheese, shredded
1 cup - Light Sour Cream
1 can (10oz) - Red Enchilada Sauce
1 can (16oz) - Fat Free Refried Beans
4 - Green Onions, sliced
1 cup - Lettuce, shredded
1 cup - Pico De Gallo or 1 can Rotel
1 pkg - Fajita Tortillas
1/4 cup - Sweet Onion, chopped
1 - Jalapeno (optional), finely chopped
Salt and Pepper

Preheat oven to 350 degrees.

1. On a cookie sheet lined with foil add your chicken and sprinkle with salt and pepper.  Cook for 30 minutes or until done.

2. In a large bowl combine the cooked chicken (cut into small pieces), sour cream, half of the shredded cheese, chile's, sweet onion, Pico De Gallo/Rotel, and jalapeno (optional). Set aside.

3. Spray a glass baking dish with cooking spray then add 3-4 tortilla shells on the bottom of the dish. Add a layer of refried beans (1/2 of the can), a layer of chicken mix (1/2 of the mixture), and 1/3 of the enchilada sauce. Add another layer of tortilla shells, the remaining refried beans, chicken mix, and 1/3 of enchilada sauce. Finally add the last layer of tortilla's, the remaining enchilada sauce and shredded cheese.

4. Cover your baking dish with foil and cook for 45 to 55 minutes until bubbly. Let stand 10 minutes before serving.

Garnish with shredded lettuce and green onions.

October 5, 2011

Sauteed Mushrooms



Makes 4 Servings

2 (8oz) pkg - Fresh whole mushrooms
1/4 cup - Light Butter or Margarine
1 tsp - Garlic Powder
1/4 tsp - Freshly ground pepper

1. In a large pan over medium heat add the butter, mushrooms, garlic, and pepper. DON'T crowd the mushrooms (I learned this from Julia Child).
.
2. Cook for 10-12 minutes until mushrooms are tender to your liking.

Pork Chops



Makes 4 servings

4 - Pork Chops (with bone)

Marinade:1/2 cup - Soy sauce
1/2 cup - Worcestershire sauce
3/4 cup - Extra virgin olive oil
2 Tbsp - Ketchup
2 Tbsp - Dark brown sugar

Dash of Red Pepper Flakes (optional)

Preheat oven to 350 degrees.

1. In a bowl whisk together your marinade ingredients.

2. In a glass baking dish add half of your marinade and then the pork chops; make sure they are not on top of each other. If your pan isn’t big enough use two.

3. Pour your remaining marinade over your pork chops, and then place them in the oven for 30 minutes or until done.

October 4, 2011

Cheesy Stuffed Mushrooms

Looking for an amazing appetizer that's cheap and easy to make, try these amazing stuffed mushrooms!
Makes 12 Servings

2 (8oz) pkg - Fresh whole mushrooms
3/4 cup - Chicken stuffing mix (cook per the directions of the box)
1/2 cup - Sharp Cheese, shredded
1 - Garlic, minced
3 - Bacon sliced, cooked and chopped
1/4 cup - Light Butter, melted
2 Tbsp - Sweet Onion, finely chopped

Salt and pepper to taste

Preheat oven to 350 degrees.

1. Remove stems from mushrooms, set caps aside.

2. In a small bowl combine the cooked stuffing, cheese, garlic, butter, onion, salt, and pepper; mix together.  Spoon the mixture into each mushroom cap. Place on an ungreased cookie sheet.

3. Bake mushroom caps for 10 to 12 minutes or until thoroughly heated.

Roasted Chicken with Vegetables

Makes 6 Servings

1 - Whole Chicken (3 - 4 pounds)
1/4 Cup - Light Olive Oil
1 tsp - Dried Thyme Leaves
1 tsp - Dried Marjoram Leaves
1/4 tsp - Freshly Ground Pepper
1/2 tsp - Salt
6 - Carrots, cut into 1-inch pieces
1/2 pound - Green Beans
3 - Large Baking Potatoes, cut into 1 1/2-inch pieces
2 - Sweet Onions, cut into wedges

Preheat oven to 375 degrees

1. In a small bowl add olive oil, thyme, marjoram, pepper, and salt. Set to the side.

2. In a roasting pan, place the chicken breast side up.  Make sure the wings of the chicken are folded so that the tips are touching.  Tie the legs to the tail with string, if the tail is missing tie the legs together.

3. Brush the chicken with a small amount of the oil mixture. Insert an ovenproof meat thermometer inside the thigh, but make sure it isn't touching a bone. Roast chicken uncovered for 45 minutes.

4. While the chicken is roasting clean the vegetables and cut into the required size stated above.  Remove the chicken from the oven and arrange the potatoes, green beans, carrots, and onion around the chicken. Brush the chicken and vegetables with the olive oil mixture.

5. Cover the chicken and vegetables with foil and roast for another 45 to 60 minutes or until the thermometer reads 180 degrees and the vegetables are tender.

6. Remove vegetables and cover to keep warm while you carve the chicken.

Potato Salad



Makes 6 Servings

6 - Medium potatoes, diced
4 - Bacon strips
1 1/2 Tbsp - Dijon Mustard
3/4-1 Cup - Light or fat free Mayonnaise (depends on how creamy you want it)
1 - Celery Stock, finely diced
1/4 cup - Sweet Onion, finely diced
1 - Dill pickle, finely diced
2 - Hard-cooked eggs
Salt and pepper to taste

1. In a 4-quart saucepan, place diced potatoes and enough water to cover. Heat to boiling. Reduce heat to medium; cook about 20 minutes or just until potatoes are fork-tender. Drain potatoes; cool slightly.

2. While you potatoes are cooling boil your eggs until done. Let eggs cool with your potatoes.

3. Once eggs are cooled down, dice and place in a large bowl.  Add your potatoes, pickles, onion, celery, mustard, salt and pepper, and mayonnaise to the large bowl and gently mix together.  Finally sprinkle the bacon on top of the potato salad and place in the refrigerator for at least 30 minutes before serving.

October 2, 2011

Chocolate Chip Bacon Peanut Butter Cookies


Makes 24 Cookies
1 Package - Betty Crocker Peanut Butter Cookies Mix
1 Tbsp - Water
3 Tbsp - Vegetable Oil
1 - Egg
1/4 cup - Chocolate Chips
6 - Strips of bacon
Pinch of Chipotle Chili Powder

Preheat oven to 350 degrees
1. In a large bowl combine the cookie mix, water, egg, and vegetable oil.  Stir until well blended.  Next add the chocolate chips, chipotle chili powder, and bacon then mix.

2. Scoop the dough into balls and place on a nonstick cookie sheet. 
 
3. Bake for 12-14 minutes or until golden brown. Let cool before removing from the cookie sheet.

Nutrition Information:
PER SERVING (1 Cookie): 123 calories,  6g fat, 16g carbs, 2g protein

September 25, 2011

Kicked-up Chicken Tacos

Makes 6 Servings

1 lb – Boneless skinless chicken, cut into cubes

1 package – Chicken fajita seasoning
¼ cup - Water
½ of a sweet onion, diced
¼ cup - Cilantro
Lime juice from ½ of a lime
Pico de Gallo
Hot sauce
Light Sour Cream
Tortilla shells
1. Cook your chicken cut up into pieces until no longer pink, add water then fajita seasoning. 

2. While your chicken is cooking dice up the sweet onion, then put into a small bowl.  Chop up the cilantro and add it to the onion along with the lime juice.  Mix and set to the side.

3. To make the perfect chicken taco warm up your tortilla shell for 30 seconds in the microwave. Add a spoonful of sour cream, chicken, onion/cilantro mixture, spoonful of Pico de Gallo, and a few splashed of hot sauce.

Nutrition Information:
PER SERVING (1 Serving = 2 Tacos): 355 calories, 8g fat, 48g carbs,  26g protein

September 21, 2011

Spinach and Artichoke Dip


Makes 10 Servings

1 cup - Lite Sour Cream
1 cup - Parmesan cheese (freshly grated)
1 can (12 oz) - Artichoke hearts, drained and chopped
1.5 lbs - Fresh spinach
1/2 cup - Red bell pepper, chopped.
1/4 cup - Low Fat or 2% Monterey Jack (shredded)
1/4 cup - Low Fat or 2% Mozzarella cheese (shredded)
1 tsp - Fresh ground pepper
1 tsp - Garlic powder
Toasted baguette slices or assorted crackers


Preheat oven to 350 degrees.

1. Rinse the spinach in water then remove excess water from leaves with a salad spinner. Trim off tough stems and remove any root material.  Chop up the spinach.  Place the spinach into a skillet over medium heat, stir constantly. Keep adding leaves as the spinach cooks down. When the leaves are wilted completely your spinach is done. (Approx. 2min)

2. In a bow mix the sour cream, pepper, garlic, and Parmesan. Then stir in the artichokes, cooked spinach, and bell pepper.

3. Spoon mixture into 1-quart casserole. Sprinkle the Monterey Jack and mozzarella cheese on top.

Cover and bake for 20 minutes or until cheese is melted.  Serve warm with baguette slices or crackers.

August 26, 2011

Apple Cinnamon Muffins


Makes 12 Muffins

Ingredients
1 cup - Granulated sugar
2 cups - All-purpose flour
1/2 tsp - Salt
2 tsp - Baking soda
1/2 tsp plus a pinch of Ground nutmeg
1/2 tsp - Ground cinnamon
2 - Fuji apples, peeled, cored, and chopped
1/3 cup - walnuts, chopped
1 cup - Greek yogurt
2 - Large eggs
1 stick - Unsalted butter, melted
12 - Cupcake liners

Topping:
1/4 cup - Brown sugar
1/4 tsp - Cinnamon

Preheat oven to 400 degrees.
Directions
1.       In a large bowl whisk together the flour, sugar, baking soda, salt, nutmeg, and cinnamon.  After chopping up the apples and walnuts, add them to the dry ingredients.  Mix together until all apples are coated.
2.       In a medium bowl whisk eggs, butter, and yogurt until smooth.  Fold the mixture into the apple mixture making sure you don’t over mix.  Divide batter among muffin cups.
3.       In a small bowl, mix the topping ingredients (brown sugar and cinnamon) then sprinkle on top of each muffin.
4.       Bake for 16 minutes or until the muffins spring back to touch. The toothpick trick will also work.
5.       Let muffins cool.  Serve warm or at room temperature.

Nutrition Information:
PER SERVING (1 Muffin): 267 calories, 11g fat, 304mg sodium, 40g carbs, 6g protein

August 9, 2011

Loaded Mac and Cheese

Makes 6-8 Servings
1/2 pound - Elbow macaroni noodles
1/2 pound - Chicken breasts, boneless and skinless
3 Tbsp - Light Butter or Margarine
3 Tbsp - Flour
1 Tbsp - Dijon mustard
3 cups - 1% Milk
1/4 cup - Sweet Onion (finely diced)
1 - Bay leaf
1/2 tsp - Paprika
1 - large egg
6 oz - Reduced Fat Sharp cheddar, shredded
6 oz - White Cheddar, shredded
6 oz Provolone, shredded
6 oz - Asiago, shredded
1 tsp - Salt
Fresh black pepper
3 - Slices of tukey bacon, chopped
1 cup - Bread crumbs

Preheat oven to 350 degrees.

1. In a pot of boiling (add salt), cook the pasta until done. Place your chicken breasts on a cookie sheet and bake for 30 minutes.

2. While the pasta and chicken are cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

3. Add the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni and chicken into the mix and pour into a 2-quart casserole dish. Top with the remaining cheese and bread crumbs.

4, Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

July 26, 2011

Cilantro Shrimp

Makes 2-4 Servings
20 - Shrimp
2 - Garlic cloves, minced
2 Tbsp - Light Olive Oil
Sprinkle of Fish Seasoning
Handful of freshly chopped Cilantro
In a warm skillet add the olive oil and shrimp.  When you flip your shrimp add the remaining ingredients. Cook until shrimp is done, about 5 minutes.

July 20, 2011

Creamy Potato Salad

Makes 12 Servings (1/2 cup each)
 
1 1/3 lb Small Red Potatoes
3 Tbsp Cider Vinegar
1/2 tsp Salt
2 - Hard-cooked eggs
½ cup – Sweet onion, diced
1 - Celery Stalk, sliced (1/2 cup)
1 - Small Green or Red Bell Pepper, chopped

1 - Large Dill Pickle, chopped
3/4 cup - Fat-free Mayonnaise
1/4 cup - Fat-free Sour Cream
2 tsp - Dijon Mustard (I usually add more, depends on how strong you want it)
1/4 tsp - Coarse Ground  Black Pepper
  1. In a 4-quart saucepan, place potatoes and enough water to cover. Heat to boiling.  Reduce heat to medium; cook about 20 minutes or just until potatoes are fork-tender. Drain potatoes; cool slightly. Cut into 1-inch cubes. Place in large nonmetal bowl. Sprinkle with vinegar and salt; toss to coat.
  2. Peel and chop eggs. Add to potatoes with remaining ingredients; mix gently.
  3. In small bowl, mix dressing ingredients. Pour over salad; mix gently to coat. 
1 Serving: Calories 90; Total Fat 2.5g; Cholesterol 75mg; Sodium 270mg; Total Carbohydrate 13g

July 6, 2011

Pasta Salad

 Makes 8 Servings

1 - English Cucumber, diced
1/2 of a red onion, diced
1 bottle - Zesty Italian Dressing
1 pkg - Veggie noodles
1/2 lb - Boneless skinless chicken breasts, diced
4 oz - Swiss cheese, cubed
Chicken Seasoning

Preheat the oven to 350 degrees.

1. Season chicken with your favorite seasoning (I like to use McCormick Roasted Garlic Montreal Chicken or Mrs. Dash Chicken Seasoning ), cook for 20 to 30 minutes until done.

2. While the chicken is cooking, chop up the cucumber, red onion, and Swiss cheese.

3. Cook your noodles per the packaging then drain.

4. In a large bowl add the noodles, cucumber, onion, and 3/4 of the bottle of the Italian dressing; mix together.

5. Put in the fridge for at least 1 hour before serving.

6. Before serving add the remaining Italian dressing, mix together.

July 5, 2011

Antipasto Pasta Salad

Makes 10 Servings
1 pound - Wacky Mac Veggie Noodles
1- Green Bell Pepper, chopped
3/4 cup - Sweet Onion, chopped
2 oz  - Smoked Gouda Cheese, diced
3 slices - Provolone Cheese, diced
1 can -  Large Ripe Pitted Olives
3 oz - Dry Salami, diced
3 oz - Pepperoni, diced
2 Tbsp - Balsamic Vinegar
1/2 cup - Balsamic Vinegarette Dressing

1. Cook noodles per the instructions on the bag.
2. After the noodles are cooked, drain then poor into a large bowl.  Add all remaining ingredients with the noodles, mix until the vinegar's have covered all noodles.
3. Cover bowl and place in refrigerator until ready to serve.

Nutrition Information:
PER SERVING: 241 calories, 9g fat, 434mg sodium, 28g carbs, 10g protein

June 12, 2011

Chicken Stir-Fry





Makes 6 Servings


1 - Green bell pepper
1 - Red bell pepper
1 - Yellow bell pepper
1 - Sweet Onion
1 pkg - Bean Sprouts
16 oz - Eating right boneless skinless chicken breast
1 bottle - Kikkoman stir-fry sauce
1 Tbsp - Kikkoman soy sauce
1 tsp - Chinese hot sauce
4 cups - Sticky rice
1 Tbsp - Olive Oil


1. In a wok add your olive oil then the chicken, cut into cubes. Add a small amount of the stir-fry sauce to help flavor the chicken as it cooks.


2. Once the chicken is almost cooked, add the green, red, and yellow bell peppers.  Cook for 10 minutes, then add the onion, remaining stir-fry sauce, and soy sauce.  Cook for about 5-10 minutes or until the bell peppers are tender. 


3. Add the bean sprouts and you only need to cook them for a few minutes, or they will become mushy.  Finally add the Chinese hot sauce, mix well.


4. Serve chicken vegetable stir-fry over sticky rice and enjoy!!



Nutrition Information:
PER SERVING: 304 calories, 2g fat, 863mg sodium, 42g carbs, 23g protein

Chicken Tortilla Casserole





Makes 8 Servings


1 can - 98% fat free cream of chicken soup
1 can - Rotel
8 oz - Fat-free sour cream
1/2 cup - 1% milk
4 - Boneless skinless chicken breasts
8 - Yellow corn tortillas, torn into bite-size pieces
1 - Green bell pepper, chopped
1/2 cup - Shredded sharp cheese
1 can - Campbell Fiesta nacho cheese
1 Tbsp - Cumin
1 Tbsp - Cayenne
1 Tbsp - Chili Powder


Preheat oven to 350 degrees.


1. Mix cumin, cayenne, and chili powder in a small bowl.  Place chicken onto a cookie sheet then sprinkle with the seasonings.  Cook for 30 minutes or until done.


2. Once the chicken is cooked spray a glass baking dish with cooking spray.  In a large bowl, mix cream of chicken soup, rotel, sour cream, milk, and fiesta cheese until blended.  Then stir in the chicken, bell pepper, and tortillas.


3. Pour the mixture into the glass baking dish, spread mixture evenly.  Cover with foil and bake for 40 minutes.  Uncover and add sprinkle the shredded sharp cheese.  Bake uncovered for 5 to 10 minutes or until cheese is melted and the mixture is bubbly.



Nutrition Information:
PER SERVING: 395 calories, 26g fat, 639mg sodium, 31g carbs, 23g protein

May 25, 2011

Citrus Shrimp

A refreshing meal that your family will love!!

1 lb - Shrimp, devained and peeled
2 - Oranges, halved and juiced
1 - Lime, juiced
1 - Lemon, juiced
2 - Tbsp Dijon Mustard
2 - Tbsp Extra Virgin Olive Oil
1 tsp - Dried thyme
1 large garlic, minced


Pinch or salt and freshly ground pepper

In a medium bowl, mix all of the ingredients except for the shrimp.  Next, add the shrimp to a pan over medium heat and pour the mixture over the shrimp.  Cook 5-10 minutes or until the shrimp are pink (done).

April 10, 2011

Chocolate Chip Meringues



Makes 12 Servings.

Ingredients
3 egg whites
Pinch of salt
3/4 cup superfine baker's sugar
1/8 tsp cream of tartar
1/4 tsp vanilla extract
2/3 cup mini semisweet chocolate chips
1 tsp ground cinnamon (optional)

Directions
Preheat oven to 300 degrees.
  1. Line a baking sheet with parchment paper, then set aside.
  2. In a mixer beat the egg whites and salt on medium-high until fluffy. (use a whisk attachment)
  3. Continue to beat on medium-high, gradually add the sugar about 1 tablespoon at a time.  Next, add the cream of tartar, and vanilla extract.  Increase the speed to high and beat until the mixture is thick and holds stiff peaks.
  4. Fold in the chocolate chips and drop 1/4 to 1/2 cup of the mixture onto the baking sheet.  Bake for 30 minutes then rotate baking sheet and bake for another 20 minutes.
  5. Turn off the oven and allow the meringues to cool while still in the oven.
  6. Store airtight in a plastic container for up to 4 days.
Nutrition Information:
PER SERVING (1 meringue): 78 calories, 3g fat, 14mg sodium, 12g carbs,23g protein

April 5, 2011

Gooey Cinnamon Rolls w/ Cream Cheese Icing



Only 126 calories for 1 roll!!!!
Makes 8 Servings.

Honestly, this is one of those recipes that’s so good, it’ll either make you laugh hysterically or cry uncontrollably.  Emotion will ooze from you when you bite into one of these.  Try it and see.  You’ll never think about eating a Cinnabon again!

Ingredients
For Dough
1 package Pillsbury Reduced Fat Crescent Rolls refrigerated dough
16 sprays of I can’t believe it’s not butter spray

For Filling
¼ cup dark brown sugar (not packed)
¼ cup Splenda (granulated)
½ Tablespoon light whipped butter or light buttery spread, room temperature
1 ½ teaspoons cinnamon
1/8 teaspoon salt

For Icing
¼ cup cool whip free, thawed
3 tablespoon fat-free cream cheese, room temperature
1 tablespoon Splenda (granulated)

Directions
Preheat oven to 375 degrees.

1.       To make filling, combine all ingredients in a medium bowl, stirring well to make sure the butter gets mixed in evenly.  Set aside.
2.       To make icing, combine all ingredients in a small bowl and mix until smooth and blended.  Place in the fridge to chill and set.
3.       Prepare a dry surface by sprinkling it with a small amount of flour to prevent sticking.  Remove dough from package and knead into a ball.
4.       Using a rolling pin dusted light with flour, very firmly roll out dough into a thin sheet about 8 inches by 12 inches.  Spray the dough’s surface evenly with butter.
5.       Spread filling out evenly over dough, leaving a ½-inch border around the edges.
6.       Starting with a long side of the dough, roll it up tightly, forming a log.  Once dough is completely rolled up, pinch the long seam to seal.
7.       Turn the log over so that the seam is facing down.  Using a very sharp knife, cut log into 8 even pieces, being careful not to squish dough.
8.       Spray a baking pan with nonstick spray and arrange pieces of dough in the pan with swirl sides facing up.  Use your hands to firmly press down on the tops of the pieces.  Pinch the side seams to seal, if necessary.
9.       Cover pan with aluminum foil.  Bake in the over for 8 minutes.
10.   Remove foil and return pan to oven.  Bake for an additional 5 minutes, or until cinnamon rolls have risen and are slightly browned on top.
11.   Evenly distribute icing over cinnamon rolls and then enjoy!!

PER SERVING (1 iced roll): 126 calories, 5g fat, 308mg sodium, 18.5g carbs, <0.5g fiber, 6.5g sugars, 3g protein

Recipe from "Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories" by Lisa Lillien

March 31, 2011

Crème Brulee

Makes 4 Servings

Ingredients
1/3 cup fat-free liquid egg substitute
1/2 cup fat-free evaporated milk
1/2 cup fat-free half & half
3 tablespoons plus 1 teaspoon brown sugar (not packed)
1 ½ teaspoons Coffee-mate sugar free French vanilla powdered creamer
1 ¼ teaspoons vanilla extract
4 teaspoons granulated white sugar

Directions
Preheat oven to 325 degrees.

1.    In a medium unheated pot, combine evaporated milk, half & half, and brown sugar.  Bring to medium heat, then stir and cook until the sugar has dissolved and milk mixture is hot.  Stir in the powdered creamer, blending well.  Remove from heat.
2.    In a large bowl, mix the egg substitute and vanilla extract together.  Gradually whisk in the hot milk mixture. Set four 4-ounce baking ramekins or custard cups in a deep baking dish.  Evenly distribute the custard mixture among the cups.
3.    Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custards (or on yourself!).  The water should come about halfway up the outsides of the custard cups.  Carefully transfer pan to the oven and bake for about 28 minutes, until custards are set.
4.    Remove custard cups from the oven, allow to cool, and then refrigerate until completely chilled, about 2 hours.
5.    Once ready to serve, top each custard cup with 1 teaspoon white sugar.  Using a hand-held butane kitchen torch, caramelize the sugar 9in other words, blast it with fire ‘til browned). J


Per Serving (1 custard cup): 104 calories, 0.5g fat, 126mg sodium, 18.5g carbs, 0g fiber, 17g sugars, 4.5g protein


Recipe from "Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories" by Lisa Lillien

Asian Slaw

Only 200 Calories per serving & only takes 20 minutes to make!!!

This colorful salad is easy to put together any time of year.  Its light, refreshing flavor and solid crunch are the perfect complement to grilled scallops or chicken.

Ingredients
½ head green cabbage, thinly slices (about 6 cups)
5 scallions, thinly sliced on a sharp angle
1 large carrot, shredded
1 red bell pepper, cut into thin strips
1 apple, peeled and diced
½ cup salted peanuts, coarsely chopped
3 tablespoons rice vinegar
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon grated fresh ginger
½ teaspoon salt

Directions
Combine the cabbage, scallions, carrot, pepper, apple, and peanuts in a large bowl.  Combine the vinegar, sugar, oil, ginger, and salt in a separate bowl.  Pour the vinegar mixture over the cabbage mixture and toss well.  Let stand 10 minutes before serving.  Makes 4 Servings.

Nutrition Per Serving
200 Calories
7 g Protein
13 g Carbohydrates
12 g Fat
1.5 g Saturated fat
0 mg Cholesterol
330 mg Sodium
6 g Fiber

Recipe by Cynthia Sass, Author of Flat Belly Diet Cookbook!

March 29, 2011

Teriyaki Salmon with Cucumber Salad

Serves 2 (serving size: 1 salmon fillet and about 1 cup cucumber salad)
Ingredients
  • Low-sodium teriyaki sauce
  •  2 (6-ounce) salmon fillets
  • Sesame seeds
  • 1 Cucumber, thinly sliced
  • 1/4 cup - Sweet onion, chopped
  • 1/4 cup - Balsamic Vinaigrette dressing (fat free)



Preparation
  1. Combine 5 tablespoons teriyaki sauce and fish in a zip-top plastic bag. Seal and marinate 20 minutes.
  2. Toast sesame seeds in a large nonstick skillet over medium heat, and set aside.
  3. While the fish is cooking add the cucumber, onion, and dressing to a bowl.  Cover and place in fridge until ready to serve.
  4. Drain fish, discarding marinade. Add fish to skillet, and cook 5 minutes. Turn and cook for 5 more minutes over medium-low heat. Remove from skillet, and keep warm.  
  5. Sprinkle with sesame seeds, and serve with salmon.


Nutritional Info
CALORIES 376, FAT 16g (sat 3g, mono 6g, poly 7g), PROTEIN 40g, CARBOHYDRATE 11g, FIBER 3g, CHOLESTEROL 87mg, IRON 5mg, SODIUM 375mg, CALCIUM 53mg

March 28, 2011

Simple Potatoes

With only three ingredients you can make an amazing healthy potato recipe for your family.

Makes 4 Servings

Ingredients
6 - Red Potatoes
1 1/2 Tbsp - Paula Deen's House Seasoning
1 Tbsp - Extra Virgin Olive Oil


Directions
Pre-heat oven to 350 degrees
.
1. Peel potatoes about 75%, leave some peel; then slice thinly.

2. Place sliced potatoes onto a cookie sheet, slightly layered.  Evenly coat the potatoes with olive oil then house seasoning.

3. Cook for 30 minutes, or until potatoes are tender.  Enjoy!

1 Serving: Calories 124, Total Carbohydrate 22g, Total Fat 4g, Protein 3g, Sodium 59mg, Saturated Fat 1g.

March 22, 2011

Taco Soup

A wonderful simple soup that everyone will enjoy!

Serves 6 People
2 cups per serving

Ingredients
1.3 lbs - Ground beef, 93% Lean Meat, 7 % Fat
1 can  - Bush's Best Reduced Sodium Dark Red Kidney Beans
1 can - Bush's Best Reduced Sodium Black Beans
1 can - Rotel (Original Diced Tomatoes & Green Chilies)
1 can - Del Monte - Fresh Cut Whole Kernel Corn
1 pkg - Mccormick - Hot Taco Seasoning Mix
6 cup - Water

Shredded sharp cheese (optional)

Directions
1. In a frying pan cook your ground beef until brown.  Drain the fat from the beef then add 1/4 cup water, stir in the taco seasoning.  Bring the mixture to a boil.

2. In a large pot add the kidney beans, black beans, rotel, corn, remaining water, and ground beef.  Turn your eye to medium heat and cook covered for 15 minutes.  Stirring occasionally.

3. Optional: Top your soup with shredded cheese.

1 Serving: Calories 318, Total Carbohydrate 33g, Total Fat 8g, Protein 29g, Cholesterol 59mg, Saturated Fat 3g.

March 17, 2011

Slow Cooker Jambalaya

Cook Time: 7 hr 0 min
Makes 4 Servings

Ingredients
12 - Medium pre-cooked shrimp, peeled, deveined, and chopped
1 pound - Boneless skinless chicken, diced
5 ounces - Andouille sausage, sliced
½ cup -  Tomatoes, chopped
1 medium - Walla Walla or sweet onion, chopped
1 - Green bell pepper, seeded and chopped
1 - Celery stock, chopped
1 cup - Chicken stock
2 Tbsp - Cajun or Creole seasoning
2 tsp - Dried oregano
2 - Bay leaves
1 tsp - Hot Sauce
1 tsp - Dried thyme
1 tsp - Worcestershire sauce
2 cups - Cooked rice
Salt and Pepper to taste
Directions
1.     In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun/creole seasoning, hot sauce, Worcestershire sauce, bay leaves, and thyme.

2.     Cover, and cook on LOW for 7 hours or on HIGH for 3 hours.  Add the shrimp 5 to 10 minutes before serving, the shrimp only need to heat through.  Salt and pepper to taste.  Discard bay leaves and spoon mixture over cooked rice.