Grilled Bruschetta Chicken

Prep Time: 5 min.
Total Time: 30 min.
Makes 4 servings


1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small, boneless and skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate.
REMOVE chicken from marinade; discard bag and marinade. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp dressing.
TURN chicken over; place, cooked side up, on foil side of grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165°F).

Click here to watch a video of how to make it

Blueberry Sour Cream Cake

This is a great thing for a family breakfast. I know it will be added to our larger family get togethers.

2 cups flour
1 tsp baking soda
1 cup brown sugar
1 tsp cinnamon
1 cup chopped nuts- optional
1 cup sugar
1/2 cup butter
1 tsp vanilla
3 eggs
8 oz sour cream
2 cups blueberries

bake for 45-50 min
lightly glaze with a powder sugar, vanilla, milk, butter mixture. Can add sweetness depending on how tart or sweet the berries are.  Emily made this for us while we were in KS City.  I refused to leave without it.

No bake Chocolate Eclair Cake

9x13 straight edge pan- slightly greased

Box of Graham Crackers

2 Packages of Instant French Vanilla Pudding
3 cups milk
8 oz cool whip

Beat these three things and let set while making frosting, When frosting is done lay down whole rectangles of graham crackers till bottom of pan is covered, you may have to break the last one. Then layer the pudding, crackers again, pudding, crackers. Your top layer will be crackers.


Frosting
2 Tbsp butter
2 packages liquid or 2 squares unsweetened chocolate-(if you use hard make sure to melt with a little butter)
1 tsp Vanilla
1 Tbsp Karo light syrup
1/2 cup powdered sugar
2 Tbsp milk
Mix all together and frost the cake. Refrigerate overnight for best results

We had this while we were on our trip, Emily's (from the blog) mom made it and YUMMY!!! Not to be missed lets just say that!

Chocolate Coconut Bars

Ingredients

• 3 C finely ground cookies (12 oz.) such as graham crackers or chocolate wafers
• 1/4 C sugar
• 3/4 C (1-1/2 sticks) unsalted butter melted
• 1 C pecan pieces
• 1 C semisweet chocolate chips or chunks
• 1 can (14 oz.) sweetened condensed milk
• 1-1/2 C sweetened shredded coconut flakes

Directions

1. Preheat oven to 375, line a large cookie sheet (with sides) with parchment paper (smear sheet with butter or shortening so the paper sticks).
2. In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Press evenly onto bottom of prepared cookie sheet. Bake rotating halfway through, until firm, about 8-10 minutes. Transfer to a wire rack and cool about 20 min.
3. Sprinkle cooled crust evenly with pecans and chocolate chips. Pour condensed milk over the top, spreading to cover completely. Sprinkle with coconut, pat down with a spatula so it doesn't brown too quickly.
4. Bake until coconut is toasted, 10-15 minutes. Transfer to rack, cool completely. Cut into squares.

**You can experiment with the toppings and use a combo of choc. and butterscotch chips or use a different type of nut. Makes about 20 bars.

Fajitas

Does anyone have a really great fajita marinade they know about?  I have been messing around with a southwest salad and have used CK and different chipotle marinades.  But I want to try it with beef and a fajita marinade.  I'll post them when I find the right combo.  Thanks in advance.  Sorry I have been so MIA.

5 Layer Mexican Dip

• 2 teaspoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 tablespoon minced chipotle pepper in adobo
• 4 tablespoons lime juice 1/4 teaspoon ground cumin
• 1 tablespoon water
• 1/2 teaspoon salt
• 2 cups corn kernels (10-ounce box frozen corn)
• 1/4 cup chopped cilantro leaves
• 2 ripe avocados
• 4 medium tomatoes, seeded/diced (about 2 cups) *I used diced from a can because of the current tomato salmonella scare
• 1/4 cup thinly sliced scallion
• 1 tablespoon finely diced jalapeno pepper, optional
• 3/4 cup shredded extra-sharp Cheddar

1. Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
2. Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
3. Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
4. In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
5. Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

Rosemary Chicken Salad - Cooking Light

3 C chopped roasted (I baked in the oven) skinless, boneless chicken breasts
1/3 C chopped green onions
1/4 C chopped toasted almonds chopped (put on stove in frying pan and heat until fragrant), then chop
1/4 C plain fat free yogurt
1/4 C light mayo
1 t chopped fresh rosemary
1 t dijon mustard
1/8 t salt
1/8 t fresh ground black pepper
Whole grain bread (I used a nice crusty bakery break, ciabbata)

Combine all ingredients (except bread of course), stir until combined. I put a romaine leaf on each sandwich.

Banana Bread - Martha Stewart

Ingredients
1/2 cup (1 stick) butter, at room temperature, plus more for pan (or use Pam)
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas (aprrox. 2 bananas)
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

Directions
1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Asian Grilled Salmon

This is a nice summertime dinner that you can grill outside. It goes well with grilled Asparagus and served over brown rice.

• Approx. 3 lbs. of Salmon (or less)
• 2 T Dijon mustard
• 3 T soy sauce
• 6 T olive oil
• 1/2 t minced garlic

1. While the grill is heating, cut the salmon (skin side down if you have skin on it) into 4 equal pieces.
2. Whisk together mustard, soy sauce, olive oil, and garlic in a small bowl.
3. Drizzle half the marinade onto the salmon and allow to sit for 10 min.
4. Place salmon skin side down on the hot grill, discard marinade the fish was in. Grill 4-5 minutes. Turn carefully and grill for another 4-5 minutes depending on thickness.
5. Transfer fish to plate and spoon the reserved marinade on top (skinside down on plate) and let the fish to rest for 10 minutes. Remove skin and serve warm or at room temp.

Double Chocolate Cookies

Warning, these are really good - they blow away reg. chocolate chip cookies. I brought some into work and they were a big hit. Enjoy!

Ingredients

• 2-1/3 C Flour
• 3/4 C Dutch Processed Cocoa Powder (I used the Hershey's Cocoa)
• 1 t baking soda
• 3/4 t Salt
• 1-1/4 C salted butter (2-1/2 sticks) softened to room temperature
• 1 C Sugar
• 1 C firmly packed dark or light brown sugar
• 1 Large Egg
• 1 t vanilla
• 1 C white chocolate chips
• 1-1/2 C Semisweet chocolate chips

1. Preheat ovent o 350 Degrees. Grease two cookie sheets.
2. In a medium bowl, combine, flour, cocoa powder, baking soda, and salt.
3. In a large bowl (or mixer) cream together the butter and sugars. Add the egg and vanilla, mix together. Add flour mixture and mix until just combined.
4. Add the chocolate chips, mix until combined.
5. Drop the dough 2" apart on the cookie sheets (I use a small ice cream scooper for consistency in size and it's easy to dispense).
6. Bake for 15 minutes, let cool on cookie sheets. The cookies will be very soft when they are removed from the oven. They will firm up as they cool.

The cookies look great when they are done, they don't spread that much so they stay pretty chunky.

(This recipe is from Tate's Bake Shop - Southampton, NY)

I want to try these!

If any of you bakers out there get bored and want to try these I'll pay you to bring me one ;)  They look so good!  If you try it you HAVE to let me know how they turn out.  Million Dollar cookies

And these.  Not sure what my deal is.  I must be really tired today.  I've been so good about no sugar :(  Anyone wanna make some cookies?

Chocolate Fudge Mint Cookies-from Stephanie's Kitchen

Ingredients:
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
4 ounces best quality bittersweet chocolate (65% cocao)
12 ounces best quality semi sweet chocolate
4 eggs
1 3/4 cup granulated sugar
1 tablespoon vanilla extract
3/4 cup pecans, coursely chopped, toasted
2 cups Andes Mints (Creme de Menthe) chopped

Method:
1. Sift or whisk together flour, baking powder, and salt. Set aside.
2. In a double broiler or a bowl sitting on top of a pan with boiling water, melt butter and both chocolates together. Stir constently until smooth. 
3. In an electric mixer, beat eggs and sugar until thick and pale in color, about 5 minutes. Beat in vanilla and chocolate mixture. 
4. Fold in dry ingredients and mix just until incorporated. Fold in mints and nuts. 
5. Cover and chill until batter is firm, at least 30 minutes.
6. Cover cookie pans with parchement paper (very important)!!
7. Drop by 1/4 cup, space evenly and flatten slightly.
8. Bake at 350 degrees, about 12-14 minutes. DO NOT OVERBAKE!
9. Let cool on cookie sheets until firm, than transfer to wire cooling rack.
Enjoy!

Easy Beef Enchiladas

Ok, this is my first time doing this so if I do it wrong I apologize. This is a really easy recipe although I must say it's most likely not very diet friendly :P


1 lb ground beef
2 C mozz. cheese (shredded)
2 C cheddar cheese (shredded)
1 Can Refried Beans
1 Can Cream of Mushroom Soup
1 Can Enchilada sauce
1 pkg burrito size tortillas

Brown ground beef and drain fat. Mix in 1 cup of cheddar cheese and 1 cup of mozz. cheese and the can of refried beans. Mix together over low heat until melted together. Place by large spoonfuls into tortillas and roll up. Place in a 9X13 greased pan. Mix together the cream of mushroom soup and enchilada sauce, pour over top of rolled up tortilla / meat mixture. Top with remaining cheese. Bake for 15 - 30 min. in 350 degree oven.

( I usually use the lowfat cream of mushroom, and the fat free refried beans. The 2% cheese is great with it but the fat free doesn't melt well.) I try to make it a little more good for you :P)

Spicy Baked Pork Chops w/ Oven Fries

Serves: 4

• 1 C orange juice
• 1 Tbsp. minced garlic
• 2 Tbsp. reduced sodium soy sauce
• 1 tsp. olive oil
• 4 boneless pork chops trimmed of fat ( I used 6 chops with same measurements)
• 1 C plain bread crumbs
• 2 tsp. dried basil
• 2 tsp. paprika
• 1/2 tsp. ground red pepper
• 1/4 tsp. ground black pepper
• 2 lrg. sweet potatoes

1. In a shallow, nonmetal dish, mix orange juice, garlic, soy sauce and oil. Add chops and turn to coat. Cover and refrigerate 1 hr.
2. Preheat oven to 450, coat a large baking sheet with Pam spray. In a shallow bowl, mix bread crumbs, basil, paprika, and red/black peppers.
3. Drain marinade from chops and discard. Coat chops well on both sides with bread crumb mixture. Place on baking sheet.
4. Cut potatoes lengthwise into 1/2" wedges. Place on same baking sheet and coat with Pam spray. Bake for 15-20 min. or until potatoes are crsip and chops are no longer pink in the center.

Corn, Tomato, and Bean Salad

This is great to serve at a BBQ, serves 4 (can be doubled of course)

Ingredients

• 2 C Corn Kernels (I used the frozen sweet corn from Trader Joes, just rinse in strainer to defrost). You can use fresh corn but the frozen is easier and just as delicious.
• 1 15-16oz. can of kidney beans, rinsed and drained
• 1 C chopped seeded plum tomatoes
• 1/4 C chopped onion (I use red)
• 1/2 C chopped fresh basil
• 2 Tbsp. olive oil
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. chopped fresh flat leaf parsley
• 2 garlic cloves minced (optional, can be a little strong since it's raw)

1. Combine corn, beans, tomatoes, onion and basil in a large bowl.
2. Whisk oil, lemon juice, parsley and garlic in small bowl to blend. Stir into corn mixture and season with salt and pepper. Cover and chill, serve at room temperature.

Banana Chocolate Chip Muffins

Ingredients

• 2 C flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 C Butter
• 1/2 C firmly packed dark or light brown sugar
• 1/4 C sugar
• 1 tsp. vanilla
• 2 large eggs
• 1-1/2 C mashed bananas (approx. 3 bananas)
• 1/2 C sour cream
• 1 C chocolate chips
• 2 Tsb. raw sugar for topping

1. Preheat oven to 400, grease muffin tin or use paper muffin cups.
2. Mix the flour, baking soda, salt, and set aside. Cream the butter and sugars until they are light and fluffy.
3. Add the vanilla and eggs and mix well. Mix in the bananas and sour cream. Fold in the flour mixture, then fold in the chocolate chips.
4. Spoon mixture into the prepared muffin tin(cups). The cups will be very full, but they won't spread over. Sprinkle tops with a little raw sugar.
5. Bake for 20 minutes or until cake tester/toothpick comes out clean when inserted.

Enjoy!!

Cherry Almond Chocolate Clusters

If you like dark chocolate, you will love these!

Ingredients

• 1 cup almonds, toasted in a dry skillet over a medium-high flame until fragrant, stirring frequently, 3 to 5 minutes and coarsely chopped
• 1/2 cup cherries, dried tart, coarsely chopped (Whole Foods)
• 6 ounce dark chocolate, 72% cacao, finely chopped (Trader Joe's Carries it)

1. In a medium bowl, toss together the almonds and cherries. Line a baking sheet with waxed paper.
2. Melt half the chocolate in the top of a double boiler over 1 inch of barely simmering water, over the lowest possible heat, stirring frequently.
3. Remove the pan from the heat and stir in the rest of the chocolate.
4. Stir the fruit/nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1 inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.
   Serving size: 1 cluster.

Shrimp Scampi with Artichokes

This is a lite recipe that is really quick- It should be South Beach friendly if you sub chicken stock for the wine :)

2 tsp. olive oil
4 cloves garlic, large, minced
2 medium shallots, thinly sliced
1 1/4 pounds shrimp, peeled and deveined
11 ounces artichoke hearts, frozen or canned
1/3 cups white wine
2 tablespoon lemon juice
2 tablespoon parsley, fresh, chopped
1/2 tsp. salt
1/4 tsp. black ground pepper

1. Heat the oil in a large skillet over medium heat.
2. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes.
3. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper.
   

Serves 4 Serving Size: 2 cups

My favorite side dish

Grandma's Corn

2-20 oz. frozen corn
12 oz. cream cheese
1 stick oleo
1/4 cup sugar
cook 4 hours in crock pot.

This corn goes well with pretty much any meal.

My Favorite chicken salad

8 chicken breasts halves
24 oz. mayo
24 oz. sour cream
2 cups red grapes
1 lb. bacon fried and broken
1 1/4 cups chopped pecans
1 1/2 cups raisans


serves 12 people comfortably. I usually serve with croissants and only make a half recipe.

chicken and rice

8 chicken breasts
1 1/2 cups rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 stick butter
1/2 can water

melt butter and soup and water. put rice in 9x13 casserole and pour half of soup mixture over rice. mix a little. put chicken on top and pour remainder of soup over and bake.

275 degrees for 3 hours. If you bake this temp for this long put a cookie sheet under casserole to not burn rice. you can raise the temp to 350 and bake for about an hour to an hour half still use cookie sheet.

Stove Top Easy Turkey Bake

1 2/3 Cups hot water
1 pkg. (6 oz.) stove top stuffing for turkey or chicken
4 cups chopped cooked turkey or chicken
1 bag 14 oz. frozen broccoli florets thawed and drained
1 can condensed cream of chicken soup
3/4 cup milk
1 1/2 cups shredded cheddar cheese

Preheat oven 350 degrees. add water to stuffing mix stir until moistened set aside.
Mix turkey broccoli in 9x13 baking dish. combine soup, milk and cheese and pour over turkey. top with prepared stuffing. Bake 30 minutes or until heated through.
makes 6 servings

Nutty Granola

This is great as a snack or mixed in yogurt or cottage cheese.

Ingredients
3 cup(s) oats, rolled, old-fashioned
1/2 cup walnuts, halves
1/2 cup almonds, chopped
1/2 cup pecans, chopped
1/2 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon cinnamon, ground
1/2 cup raisins

1. Preheat the oven to 300 F. Coat a large baking sheet with cooking spray.
2. In a medium bowl, combine all the ingredients, mixing well to coat everything with the maple syrup. Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes.
3. Transfer the sheet to a wire rack and let cool completely. Store in the refrigerator in an airtight container for about 2 weeks.
   

Makes 4 1/2 cups.
Serving size: 1/2 cup

Real Margaritas (Barefoot Contessa)

Made these with a splash of Pomegranite Juice Mmmmmm.

Ingredients

1 lime, halved

Kosher salt

1/2 cup freshly squeezed lime juice (5 limes)

2 tablespoons freshly squeezed lemon juice (1 lemon)

1 cup Triple Sec

1 cup white tequila (I used Cabo Wabo)

2 cups ice, plus extra for serving

Directions

If you like margaritas served in a glass with salt, rub the outside rims of 6 glasses with a cut lime and dip each glass lightly into a plate of kosher salt.

Combine the lime juice, lemon juice, Triple Sec, tequila, and ice in a blender and puree.

Place extra ice in a cocktail shaker. Fill with margarita mix, shake well, and strain into glasses.

Cooking Blog

I often use recipes from Martha Stewart's little Food magazine that you see in the supermarket. I just came across this blog on her website for quick and easy recipes for weeknights. I always like trying new recipes and thought this would be another helpful resource for everyone. We can post the recipes we tried and liked on this site as well. I think I posted her ziti recipe a few weeks back. Enjoy!

http://blogs1.marthastewart.com/dinnertonight/

Eggplant Parmesan

This is a great low fat version of one of my favorite comfort foods!

2 large eggs
2 tablespoons fat free milk
1 cup Italian seasoned dry breadcrumbs
1 eggplant, unpeeled and cut into ¼ inch slices
2 teaspoons extra virgin olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1 (28-oz) can crushed tomatoes
1 (14 ½ oz) can diced tomatoes
¼ cup dry red wine
2 tablespoons minced fresh basil, or 2 teaspoons dried
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon sugar
1 cup shredded part skim mozzarella cheese
3 tablespoons grated Parmesan cheese

Preheat oven to 375 degrees. Spray 2 baking sheets and a 9 x 13 inch baking dish with nonstick spray.
Lightly beat the eggs and milk in a shallow bowl. Place the breadcrumbs in another shallow bowl. Dip the eggplant in the egg mixture, then in the breadcrumbs and arrange in one layer on the baking sheets. Lightly spray the eggplant with nonstick spray (for best flavor, use olive oil cooking spray). Bake until the eggplant is softened and lightly browned, about 25 minutes.
Meanwhile, heat a nonstick Dutch oven/large pot. Swirl in the oil, then add the onion and garlic. Sauté until golden. Add the crushed tomatoes, diced tomatoes, wine, basil, salt, pepper, and sugar; bring the mixture to a boil. Reduce heat and simmer, uncovered, until slightly thickened, about 15 minutes.
Spoon about one third of the tomato sauce on the bottom of the baking dish. Top with a layer of half of the eggplant, then another one third of the sauce, then another layer of the remaining eggplant, then the remaining, sauce. Sprinkle with the mozzarella and parmesan cheeses and bake, uncovered, until the dish is hot and bubbling and the cheeses is golden, about 20 minutes. Let stand 5 minutes before serving

Per Serving:. Makes 6 servings. 5 points, 275 calories, 10g total fat, 4 g saturated fate, 84 mg cholesterol, 86.3 mg sodium, 34g total carbohydrate, 6 dietary fiber, 14g protein, 308 mg calcium.

Chicken Cordon Bleu

This recipe is awesome: it's a low fat version, is easy to make, and is great to impress guests!

¼ cup fat free, less sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
½ cup dry Italian seasoned breadcrumbs
1 tablespoon grated fresh parmigiano-reggiano cheese
1 teaspoon paprika
4 skinless, boneless chicken breast halves
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
4 thin slices prosciutto (italian ham from the deli section; about 1/4 lb)
¼ cup (1 oz) shredded part skim mozzarella cheese
cooking spray

Preheat oven to 350;
Place broth in a small microwaveable bowl; microwave high 15 second or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
Pound each chicken breast to ¼ inch thickness. Sprinkle both sides of chicken with salt, pepper, and oregano. Top each breast half with one slice proscuitto and 1 tablespoon mozzarella. Roll up each breast, jelly roll fashion (you can put a toothpick in to hold if you want). Dip each roll in chicken broth mixture, dredge in breadcrumb mixture.
Place rolls seam side down in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken.
Bake at 350 for 28 minutes or until juices run clear and tops are golden.

4 servings: Calories 297 (30% from fat), Fat 9.9 g (sat 4.4g, mono 3.6g, poly 1g), Protein 45.5g, Carb3.8 g, Fiber 0.5g, Cholesterol 125 mg, Iron 1.9mg, Sodium 619mg, Calc 94 mg

Apple Pecan Muffins - Ellie Krieger (The Food you Crave)

Just made these for the first time and they were delicious (200 cal. each). It's really good for breakfast on the go, they freeze well too. They are pretty healthy since most of the fat is replaced with applesauce. You'll get about 14 muffins total, although the recipe says 12.

cooking spray
2 tablespoon sugar, brown, firmly packed
1/4 cup(s) nuts, pecans, chopped
1/2 teaspoon cinnamon, ground
1 cup(s) flour, all-purpose
1 cup(s) flour, whole-wheat pastry, or whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup(s) sugar, brown, firmly packed
1/4 cup(s) oil, canola
2 large egg(s)
1 cup(s) applesauce, unsweetened
1 teaspoon vanilla extract
3/4 cup(s) buttermilk, low-fat
1 apple(s), such as golden delicious, cored, peeled, and cut into 1/4-inch pieces (I used Granny Smith)

1. Preheat the oven to 400 F. Coat a 12-cup muffin pan with cooking spray (or use muffin cups).
   In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans, and cinnamon. Set aside.
2. In a medium bowl, whisk together both flours, the baking soda, and salt.
   In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined. Gently stir in the apple chunks.
3. Pour the batter into the prepared muffin pan, filling each one about 2/3 full and sprinkle evenly with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes.
4. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Enjoy warm or let cool completely before storing in an airtight container in fridge for up to 3 days, or freezing. Can be frozen up to 3 months.

Turkey Meatloaf - Ellie Krieger

I just bought her new cookbook and so far it's really great, I've posted a couple of recipes so far (chicken w/ balsamic and chicken tenders). Everything is really healthy and delicious. The ingredients may seem a little strange but it was very good, I think I'll use this recipe from now on because it's much healthier. Enjoy!

3/4 cup(s) oats, rolled, quick cooking
1/2 cup(s) milk, fat-free
2 pounds turkey, ground
1 medium onion(s), peeled
1/2 cup(s) pepper(s), red, bell, seeded and chopped
2 large egg(s), beaten
2 teaspoon Worcestershire sauce
1/4 cup(s) ketchup
1/2 teaspoon salt
pepper, black, freshly ground
8 ounce(s) tomato sauce, low sodium

Preparation
Preheat the oven to 350 degrees.
In a small bowl, stir together the oats and milk and allow to soak while you get the rest of the ingredients together, at least 3 minutes.
Thinly slice one-quarter of the onion into rings and set aside. Finely chop the rest of the onion. In a large bowl, combine the turkey, oatmeal mixture, chopped onion, bell pepper, eggs, Worcestershire, ketchup, salt, and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 x 13-inch baking dish and shape into a loaf about 5 inches wide and 2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake until an instant-read meat thermometer inserted into the thickest part registers 160 degrees, about 1 hour.
Remove from the oven and let rest for 10 to 15 minutes before slicing.

Marinated Chicken Pita Sandwich

"This is a very tasty and extremely simple sandwich if you like lemon chicken, I found it somewhere on the Internet a while back. You do need to marinate the chicken at least 3 hours. If I'm giving it to the kids I only marinate theirs for about 1 hour and leave the rest to cook later for adults.

INGREDIENTS
1/2 cup olive oil
1/2 cup lemon juice
1 teaspoon salt
1 teaspoon dried oregano
4 cloves garlic minced
1/4 teaspoon pepper
4 boneless, skinless chicken breasts sliced into strips
4 pocket bread round, cut in half
2 small onion, sliced
Red Peppers
Romaine lettuce (optional)

DIRECTIONS
1. Combine the olive oil, lemon juice, salt, oregano, minced garlic , and pepper in a large resealable bag. Add chicken, mix well, and allow to marinate in the refrigerator 3 hours or overnight. Pour the chicken and marinade into a frying pan over medium-high heat. Cook until the chicken is no longer pink. Stuff each half of the pocket bread with chicken, onion, red peppers and lettuce serve while still hot

Introduce Myself...right on!

Ok, so I just finally posted something here...Yay for me! Then I read that I was supposed to introduce myself, so here ya go:

My name is Amber Marinez, and I am Bec and Pam's cousin on their Dad's side. I'm still stuck in Fresno, California! I have been married to my husband, Jason for almost 3 years and we have an adorable son, Jackson, who is almost 18 months old. I am a full time student at Fresno State working on a Master's Degree in Social Work. The program is only 2 years (I have almost completed 1), but during the course of it I am also required to work an internship (which means no money, honey!). We are a super busy family always running from one end of town to another, and planning dinners is sometimes difficult. We often eat the same things...so, in an effort to broaden our variety I have been trying some recipes from these cookbook things I just discovered in my kitchen (lol), from the internet, and from this blog. Some of my old tried and true recipes I will share, but totally welcome NEW stuff! Thanks for inviting me to this blog...we need it!!

Super Bowl Cheese Dip

An appetizer that is sure to please....

1 lb ground beef or ground turkey
2 blocks Mexican Velveeta
2 jars of salsa

Brown and drain meat
Add meat and cheese to a crockpot on high for about 30-40 minutes
Add in salsa (type of salsa will determine "spiciness" of dip)
Mix it all up, serve with Frito's Scoops...YUM

SUPER Easy Crockpot Chicken

Hello all! I am Bec and Pam's cousin, Amber. I wanted to add a REALLY easy crockpot chicken recipe that I just learned.

2-4 Boneless, skinless chicken breasts
1 packet italian salad dressing mix
1 can chicken broth

Put it all in the crockpot in the morning, and cook on low all day.
THAT'S IT! No pre cooking the chicken or anything. Just throw it in and let it cook.
It is really good over pasta or rice. You don't need to salt or pepper anything, it comes out VERY flavorful...Enjoy!

Balsamic Chicken with Baby Spinach & Couscous

This is a new recipe I recently tried and it was awesome. It looks really pretty on the plate, and is super easy. Enjoy!

• 3 T olive oil
• 4 Boneless chicken breast halves
• 1/4 t salt
• 1/4 t pepper
• 3 cloves of garlic, chopped
• 8 oz. baby spinach leaves (8 cups lightly packed)
• 2 T balsamic vinegar
• 1/2 C low-sodium chicken broth
• 1 C canned no-salt added chopped tomatoes with their juices
• 2 C hot cooked whole-wheat couscous

1. Heat 1 T olive oil in a large skillet over med-high heat. Season the chicken on both sides with S&P. Add the chicken to the pan and cook until browned and just cooked through, about 4 min. per side. Remove chicken to a plate.
2. Add the remaining 2 T of oil to the pan and add the garlic, cook 1 minute. Add the spinach and cook until wilted, 1-2 minutes. Season with salt and pepper, then transfer the spinach to a bowl and set aside.
3. Add the vinegar, broth, and tomatoes to the same pan and stir, scraping any browned bits off the bottom. Bring to a simmer and cook until the sauce is slightly thickened, 3-5 minutes.
4. Divide the couscous between 4 plates. Top with some of the spinach, then a piece of chicken and the balsamic tomato sauce and serve.

Serves 4. Per Serving: 342 Calories, 12G Fat, 32G Protein, 27G Carbs

Crispy Baked Chicken Fingers

This was a request from Becca. It's a really simple recipe and kids will love it. I served it over a salad with a nice creamy dressing. You can use whatever you like, I included a recipe for a light ranch dressing below.

• 1-1/4 lbs. boneless, skinless chicken breast halves, cut lengthwise into 1/2" slices
• 1/2 C lowfat buttermilk
• Cooking Spray
• 4 C whole-grain corn cereal (Corn Chex or Corn Flakes)
• 1/4 tsp Salt
• Pinch of Pepper

Preheat Oven to 400 Degrees

Combine the chicken and buttermilk in a shallow dish, turning the chicken to coat both sides. Cover and chill for 15 minutes. Coat baking sheet(s) with cooking spray.

Put the cereal in a sealable plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish and season with salt and pepper. Dip each piece of chicken in the cereal to fully coat both sides and arrange on prepared baking sheets. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheets to cool slightly, it will become crispier.

Serves 4, Per Serving: 262 Calories, 2 G. Fat, 35 G Protein, 23 G Carb

De-Light-Ful Ranch Dressing

• 1/2 C plain nonfat yogurt or 1/3 C plain Greek Style nonfat yogurt
• 1/3 C lowfat buttermilk
• 3 T mayo
• 1-1/2 tsp. fresh lemon juice
• 1 t dijon mustard
• 1/2 t onion powder
• 1/4 t finely chopped fresh chives
• Salt to taste

If using regular yogurt, place in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. In a medium bowl, wisk together the strained or Greek yogurt with the remaining ingredients. Will last for 3 days in the fridge.

Quiche Lorraine

I love this, it's super easy and perfect for brunch.

Pastry for 9-inch pie dish (I use store bought)
8 slices of bacon, crisply cooked and crumbled
1 cup shredded Swiss cheese
1/3 cup finely chopped onion
4 eggs
2 cups heavy cream (I have used half and half)
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper

Heat oven to 425
Sprinkle bacon, cheese and onion in pastry lined quiche dish.
Beat eggs slightly, then beat in remaining ingredients. Pour into quiche dish.
Bake 15 minutes
Reduce oven to 300, bake another 30 minutes or until knife inserted in middle comes out clean.
Let stand 10 minutes before cutting.

There are so many different ways to make this, I love using Gruyere cheese.
I also make a veggie quiche using mushrooms, freshly chopped tomatoes, spinach, and cheddar.
As long as you have the basic ingredients- the eggs, cheese, and cream- you really can't mess it up!

THE BEST chocolate chippers EVER!

I found this recipe on a blog when I was trying to look up paradise bakery cookie recipes (which don't exist really)...and this one said it was a close second. I was doubtful, but I made them last night for our Bible Study, and everyone was raving about them.

1 3/4 cups flour (I used 2 cups)
1 3/4 cups cocoa powder
1 cup white sugar
3/4 cup brown sugar
2 tsp. baking soda
1 cup butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt (I left the salt out)
2 cups white chocolate chips

1. Preheat oven to 350 degrees and grease cookie sheet.

2. In large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Add the salt and vanilla.

3. In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.

4. Bake for 8-10 minutes, until fluggy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing.

Creamy Chicken Chipotle Stroganoff-only ONE skillet to clean

I found this on kraftfoods.com today. My husband was working late and Diane was trying to figure out what she could make with Chicken breasts. So I went on Kraftfoods.com and put in my three ingredients and searched. This is what I found that we LOVED!!! I am posting it as it was on the website, then I'll say what we did to it.

Prep Time:10 min
Total Time:30 min
Makes:6 servings, 1-1/4 cups each

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 medium onion, cut into thin wedges
1-1/2 cups water
1 can (8 oz.) mushroom pieces and stems, undrained
2 chicken bouillon cubes
8 oz. medium egg noodles (4 cups), uncooked
1 Tbsp. finely chopped chipotle peppers in adobo sauce
1 container (8 oz.) Sour Cream

HEAT oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 to 7 min. or until chicken is cooked through.

ADD water, mushrooms with their liquid, the bouillon cubes and noodles; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 min. or until noodles are tender and only a small amount of liquid remains. Stir in peppers. Cook an additional 2 min., stirring occasionally. Remove from heat.

STIR in sour cream.

So we used fresh mushrooms, a whole pint that were sauteed in garlic EVOO.
This was a really great meal. It wasn't too spicy, just had a tiny bit of kick to it. So yummy and really easy as well.

http://www.kraftfoods.com/kf/recipes/RecipeDetail?recipe_id=64314

Coupon Day

This is in response to the post regarding coupons and store sale ads. I really thinkif we all worked together we could really make the most out of our time, and efforts....
What does everyone think about having a Coupon Tuesday, or a different day if it works better. The idea would be that we could each post the must have's at each store. This obviously would work for those of us living in AZ, which the majority of us are I think.....
Starting tomorrow Safeway has red grapes for .75/lb

What about sharing App ideas?

With the mention of Easter and knowing that most of us with be with large groups of family/friends what about sharing some appetizer ideas?

I'll start

Sausage Dip
1 lb hot jimmy dean sausage
1 can rotelle tomatoes w/chopped green peppers
1 lg and 1 sm pkg cream cheese- yes this one isn't so good for you ;)

Brown Sausage, pour in tomatoes (chillies) mix, Stir in cream cheese until melted. Reduce heat to warm. Serve with Chips.

This is one of the things my husband grew up with . It was a tradition on New Years.

Bountiful Baskets

Has anyone (who lives in Arizona) ever tried Bountiful Baskets? It's a produce co-op? It is supposed to be over $50.00 worth of produce for $15.00. I just joined and ordered my first basket, the next pick-up is March 22nd. I will post again to let everyone know how good it is, I am pretty picky about produce, but for $15 It is worth a shot!
Check it out: http://eastaz.bountifulbaskets.org/

Going Greek-chicken pitas

So, as I have stated before, I am always all about fast, easy, and healthy. I just can't seem to find the time to cook with an 18 month old and a 4 year old (I know some of you have more kids than that, and I constantly wonder how you do it). :) This is a "to taste" recipe...in other words, season how you like it!

Pita Bread (I buy whole wheat, but you can buy whatever kind)
chicken breasts-seasoned and grilled
tomatoes
cucumbers
red onion
chopped lettuce

Cut up the tomatoes, cucumbers, and red onion for the pita. After the chicken is grilled, cut into slices. I warm the pitas, then add the chicken, tomatoes, cucumbers, and lettuce. I top it off with tzaziki(I know I probably spelled that wrong) sauce and hummus.

Tzaziki Sauce: (my own made-up recipe...once again everything "to taste")
garlic cloves-finely chopped
garlic powder
chopped cucumber (about 1/4 cup)
dried dill (can use fresh too)
salt
pepper
plain yogurt (can use low-fat/no fat)
lemon juice

Mix all the above ingredients to taste...we like ours super garlicky, so I use several cloves and teaspoons of garlic.

Hummus:
1 can chick peas slightly drained
lemon juice
garlic cloves
salt
pepper
garlic powder (optional)
Olive oil

Place all ingredients in a blender, magic bullet, or processor, and blend until smooth. Add olive oil either to blend if you choose, or a TBLS or so on top as you serve it.

This is my made up version of going Greek! If you are truly Greek and know better options, please post...we just love going out for Greek food and truly can't afford to do it all the time, so this is our fresh option for second place.

Diane, aka Boss Lady

Hello everyone!

I'm Diane, aka Boss Lady.....don't ask :) I'd add a photo, but I am always the one taking the pictures! I just don't have one to share. I am thrilled to join all of you here, I am sure we all share some of the same challenges with meal planning.
Every morning I get my coffee and check ths blog to try to figure out what's for dinner. It really does inspire me. I have a few tried and true favorites in my house, I have two boys at home who will eat just about anything, then there is my daughter who is my picky eater- needless to say, mealtime is not always easy.
I am not a great cook, but I do love to bake. I am looking forward to sharing and trying recipes with everyone.

Hi, I'm Meghan

I was invited to the blog by my sister in-law Becca and her sister Pam. I'm Conal's sister and one of two remaining siblings still living in NY. I've been married to Greg for almost 17 years and our kids are the furry kind - that don't talk back :) I work in real estate and enjoy cooking as long as I have the time to go food shopping, which is my least favorite chore. This is a great site because although I try a lot of recipes, I rarely remember what I've made in the past, and often find myself in a rut. I enjoy trying new recipes and if they are a keeper I can post them onto the site. I'm interested in trying some of the crockpot recipes on the site, that's nice to have on a cold wintery day. I enjoy baking too, I find it very relaxing since it doesn't have to be done within a particular time frame. I also have a sweet tooth which may have something to do with it. I hope you enjoy the recipes I posted, I will look for some healthy recipes to post as well.

Baked Ziti

This recipe is a little different because you layer it like lasagna, it comes our really good. I tried for years to get my mother in-law's recipe but she didn't follow one - this comes pretty close. Enjoy!

Serves 4

• Coarse salt and ground pepper
• 8 ounces ziti rigate (ridged) or other short pasta
• 1 cup part-skim ricotta
• 1 large egg, lightly beaten
• 3/4 cup finely grated Parmesan
• 1 cup shredded part-skim mozzarella
• 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
  **if you use jarred sauce I swear by Rao's - their eggplant sauce is awesome

Directions

1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella.
4. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
   

Cowboy Spaghetti

1 pound spaghetti
1 tablespoon (extra virgin olive oil)
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion
3 to 4 garlic cloves, chopped
Dash of black pepper
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1 14- ounce can chopped or crushed fire- roasted tomatoes
1 8- ounce can tomato sauce
8 ounces sharp cheddar cheese
4 scallions, trimmed, chopped

Bring a large pot of water to a boil. Salt the water and add the spaghetti.
Cook the pasta until al dente, with a bite to it. Drain the spaghetti.

Heat a deep skillet over medium- high heat. Add the (Extra virgin olive oil) and bacon.
Brown and crisp the bacon for 5 minutes, then remove with a slotted spoon to a paper- towel- lined plate. Drain off a little excess fat from the skillet if necessary, leaving just enough to coat the bottom. Add the beef and crumble it as it browns, 3 to 4 minutes. Add the onions and garlic and stir into the meat. Season the meat with salt and pepper, hot sauce, and Worcestershire. Cook for 5 to 6 minutes more, then stir in the tomatoes and tomato sauce.

Add the hot spaghetti to the meat and sauce and combine Adjust the seasonings and serve up the pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Makes 4 servings.

This is REALLY GOOD! It takes the boring out of plain ol' spaghetti.

Crockpot Pot Roast

I haven't tried this yet, but my friend swears by it. I figured I'd add it to the crockpot theme.

• 3 lbs. boneless pot roast (bottom round rump roast - unseared)
• 1 Can Cream of Chicken or Cream of Mushroom Soup
• 1 Envelope Lipton's Onion Soup Mix
• 2/3 C White Wine (how could you go wrong?)

1. Place the roast in a large crockpot and spread the can of soup (not diluted) over the top of the roast.
2. Empty the envelope of onion soup over the top and pour the wine around the sides of the roast. Do not add any water.
3. Cover and cook for 8-10 hrs. on low. Makes a wonderful gravy and the meat is very tender. Serve with noodles or steamed Yukon Gold potatoes.

Uncle Charlie's Pesto Sauce

• 2 C Fresh Basil
• 1/2 C Olive Oil
• 2-3 Tbsp. Pignoli Nuts (Pine Nuts)
• 2 Garlic cloves crushed
• 1 tsp. salt
• 2 Tbsp. Romano Cheese
• 1/2 C Parmesan Cheese
• 3 Tbsp. soft butter

In food processor blend; basil, oil, nuts, garlic, and salt. Mix in by hand the cheese and butter. Will keep in refrigerator for up to 2 weeks, can also be frozen.

Note: I also use this pesto for dipping bread, put on a plate and thin it out with EVOO. It's addicting, especially if you love garlic.

Mrs. Kostyra's Meatloaf (Martha Stewart's Mom)

Let me preface this by saying that I always hated meatloaf (sorry Mom) until I tried this recipe. It's really easy and is even better left over. It says 8-10 servings but I would say 6-8.

• 4 Slices of white bread torn into pieces
• 2-1/2 lbs. ground beef (you can use 3 mix too - pork, beef, veal)
• 1 medium yellow onion, cut into quarters
• 2 cloves of garlic (*I omit the garlic because it was very overpowering to me)
• 2 stalks celery, cut into pieces
• 2 carrots, peeled and cut into 2" pieces
• 1/2 C flat leaf parsley
• 1 Lrg. Egg
• 1 C Ketchup
• 3 tsp. dry mustard (I omitted since I didn't have on hand)
• 1 Tbsp. Coarse salt
• 2 tsp. black pepper
• 2 Tbsp. brown sugar

1. Heat the oven to 375 degrees. Place the bread in the bowl of a food processor and pulse into fine crumbs. Transfer to a medium bowl and add ground beef.
2. Place onion, garlic, celery, carrots and parsley in food processor and pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 C ketchup, 2 tsp. dry mustard, salt and pepper, use hands to combine thoroughly. Place in an 8-1/2 x 4-1/2 x 2-1/2 loaf pan. (if you don't have a loaf pan, you can put it in a corningwear or glass dish and mold into a loaf.
3. Combine remaining 1/2 C ketchup, remaining tsp. dry mustard, and brown sugar in a bowl, stir until smooth.
4. Brush mixture over meatloaf; place in oven with a baking dish below to catch any drippings (if using a loaf pan). Cook approx. 90 minutes or until meat reaches 160 degrees. If the top gets too dark, cover with foil and continue baking.

Pork Chop Potatoe Casserole

8 pork chops (1/2 inch thick) (I use the thin small boneless pork chops)
1 teaspoon season salt
1 tablespoon vegetable oil
1 can ( 10-3/4 ounces condensed cream of celery soup
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (26 ounces) frozen shredded hash browns potatoes
1 cup ( 4 ounces) shredded cheddar cheese, divided
1 can (2.8 ounces) french- fried onions, divided

Sprinkle pork chops with season salt. In a skillet , brown chops on both sides in oil.
In large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cups cheese and half of the french - fried onions. Spread into a 13- in. x9- in. x 2- in. baking dish.
Arrange pork chops on top.
Cover and bake at 350 for 40 minutes. Uncover; sprinkle with the remaining cheese and onions.
Bake uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear.

I know most of you are probably thinking Pork Chop Casserole, I never heard of that before? I know I had never heard of it before, until I made it. And trust me, it is DELICIOUS!!! I hope you enjoy it as much as me and my family do!

Orecchiette with Spicy Sausage and Broccoli Rabe

• 2 Bunches of Broccoli Rabe, stalks trimmed and quartered crosswise
• 12 oz. dreid orecchiette pasta or other small shaped pasta ( farfalle or penne)
• 3 Tbsp. Olive Oil
• 1 lb. spicy pork sausage, casings removed
• 3 garlic cloves, minced
• Pinch of dried crushed red pepper flakes
• 1/4 C freshly grated parmesan cheese
• 1/2 tsp. freshly ground black pepper

Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, reserving all the cooking liquid. Set the broccoli rabe aside. Cook the orecchiette in the same pot of boiling water until tender but still firm to the bite, about 8 min. Drain, reserving 1 C of the water.

In a large skillet, heat the oil over medium heat, add the sausage and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 min. Add the garlic and red pepper flakes and saute about 30 seconds. Add the broccoli rabe and toss to coat. Add the pasta and enough reserved cooking liquid to moisten. Stir in the parmesan cheese, salt to taste, and pepper into the pasta mixture.

Stephanie

Thanks Nicole, for inviting me to be a part of this blog!  You are all amazing cooks... I can already tell;  it's intimidating for me, as I stick with the basics.  But, I have enjoyed many recipes thus far and am thrilled by all of the new ideas.  So- thank you to everyone!

My name is Stephanie.  I live in New York City- Brooklyn to be exact.   Seattle, WA is my home town,  although I lived in Arizona for 2 years (that's how I know Nicole and Jessica!)  We will live out here for 2 1/2 more years while my husband finishes school.  It's a great place- although I was a bigger fan in the spring, summer and fall.  Winter has lingered much too long and I have a serious case of cabin fever right about now.  

I have a husband (Blake) and two great kids- Evelyn is 3 and Dane just turned 1.  My hobbies include photography, music, crafts, and most outdoor activities.  Oh- and reading.  Although I never get a chance to do that!

Thanks again for all the fun recipes.  Keep them coming!  I'll try to do better on my end.

Herb's Hunks

Sorry ladies! Don't have any soup ideas today, but thought I'd submit my first recipe! I'm sure you'll notice a trend in the upcoming months. My recipes will typically be VERY SIMPLE! Please not that although I'm not a huge fan of cooking, I do love to eat! This recipe was made famous by my hubby's father- Herb. So easy, and everyone seems to love it.

1 package milk chocolate chips

1 package peanut butter chips

1-2 cups honey roasted peanuts

In microwave safe bowl, heat packages of chocolate and pb chips together for one minute. Stir, then heat again for one more minute.

Add honey roasted peanuts.

Drop by spoonfuls on cookie sheet lined with wax paper.

Refrigerate!

Honey Lime Marinade for Fish (Weight Watchers) w/ Confetti Corn Salad

• 1 tsp grated lime zest
• 1/4 C fresh lime juice
• 1 Tb. canola oil
• 1 garlic clove, minced
• 2 tsp. honey
• 3/4 tsp. salt
• 1/2 tsp fresh ground pepper
• 4-4oz. salmon fillets (you can subsititute any Fish, I've used Tilapia too)
• For salad:
• 2 C fresh or thawed frozen corn kernels (Trader Joe's has great frozen sweet corn)
• 1 red bell pepper, seeded and finely chopped
• 1/2 C red onion
• 1/2 C chopped parsley

Combine lime zest, lime juice, oil, garlic, honey, salt and pepper in a small bowl. Put 3 Tbsp. of the lime mixture in a large zip lock bag and add salmon. Squeeze out the air and seal the bag; turn to coat the fish. Refrigerate, turning the bag occasionally, about 30 min.

Spray a broiler rack with nonstick spray, preheat the broiler. (I've bake the salmon at 400 degrees too)

Combine the corn, bell pepper, onion, parsley, and remaining dressing in a medium bowl.

Transfer the salmon from the marinade (discard the marinade) to the boiler rack. Broil 5 inches from the heat until the salmon is just opaque in the center and lightly browned on the outside, about 4 minutes on each side.

275 Calories,10 g. fat, 3 g fiber,27 g protein

Note: I usually make this recipe without the salad and use all the marinade for the Salmon and it's awesome. I have an even better corn salad recipe from Bon Appetit that I can post.

Italian Chicken and Vegetable Soup

Love the soup challenge!!

I love soup, I love to make it and eat it.
This is one that I make often because it is 45 minutes to a great healthy meal!


2 tablespoon olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 small onion, chopped
1 cup sliced carrots (about 3 small)
2 medium zucchini - sliced
2 (14.5-ounce) cans diced tomatoes - any kind, I like to use the roasted garlic
2 (14.5-ounce) cans chicken broth- or stock if you have it
Grated Parmesan

Heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan cheese

Because I have such pasta kids, I usually make them some sort of noodle-I just use what I have, but I suppose you could get fancy.

Serves 6-8

Ranch Chili/ Beer Bread

This is the easiest meal I make. This soup does not have stock in it, but it was for dinner tonight.

Ranch Chili
2 cans Progresso Minestrone soup ( any minestrone works)
2 can Ranch Style Beans
1 can diced tomatos with green chiles
1 lb. cooked ground beef

mix together and warm. We serve with Beer Bread

Beer Bread
3 cups self rising flour
1 warm 12 oz beer
3 TBSP. sugar
1/2 stick of margarine or butter.

mix the flour, beer, and sugar together put in loaf pan and let rise for 30 min. Then cook for 35 minutes at 350. Use the half stick butter to spread on top till melted and cook for 10 more minutes or until lightly browned.

Crock Pot - 3 Cheese Lasagna

** For a meatier meal, add 1/4 pound of lean ground beef. **

1 Jar (28 oz) Spaghetti Sauce
6-7 Uncooked Lasagna Noodles
2 Cups shredded mozarella cheese
15 oz ricotta cheese
1/4 cup grated parmesan cheese

1. Spread 1/4 of sauce in bottom of slow cooker. Break 2 noodles into 1" pieces and place over sauce.

2. In medium bowl, mix 1 1/2 cups mozarella with ricotta & parmesan cheeses. Spoon half of cheese mixture onto noodles and spread to edge of cooker.

3. Spoon in 1/3 of the remaining sauce, then cover with 2 more broken noodles. Spread remaining cheese mixture on top of that, then 1/2 of the remaining sauce.

4. Break all of the remaining noodles on top and cover with remaining sauce.

5. Cover. Cook on low 3-4 hours or until noodles are tender and cheeses are melted. Top with 1/2 cup mozzarella cheese and cook a few more minutes until melted.

MAKES 6 SERVINGS

PER SERVING: 386 Calories, 24 g Protein, 39 g Carb, 16 g Fat, 8 g Sat. Fat, 49 mg Chol, 3 g Fiber, 919 mg Sodium

No soup for you!!!

So any soup Nazi's out there? I really want to learn how to make good soups. With stock and all. Anyone know how? I know this sounds strange, but this is my soup challenge. Kinda brought on by the previoius soup post by Em.

Cheap and Easy Quesadillas

Okay ladies...my first recipe! Let me preface by saying that I found these and modified them for my family because we had a low-budget week. They have now become a family favorite, and EVERYONE (even the 4 year old eats them). I, too, count every calorie...so I make the "healthy" version which costs a little more.

1 package flour tortillas (I use whole wheat or a whole graim)
1 can black beans
1 can corn
1/2 an onion chopped
3 or 4 garlic cloves chopped
shredded cheddar cheese

Mix the chopped onion and chopped garlic in a medium-heat frying pan with a little bit of olive oil. Let them become translucent in color but don't burn the garlic! Drain the black beans and corn, and add them to the pan. Let it simmer for a couple of minutes. In another pan, heat it to medium heat and add a tortilla flat in it. Spoon some of the mixture into the tortilla, add as much cheese as wanted, and fold over. Cook it for a few minutes on each side. Repeat for as many quesadillas as needed. Serve with some sour cream and salsa.

Super easy, and simple, yet delicious! :) I spice up my black bean mixture with a can of green chiles, garlic powder, and some red pepper flakes. You could add green pepper or red pepper, or whatever floats your boat...
Enjoy!

Tomato Basil Orzo Soup

Tomato - Basil Orzo Soup

1/2 cup each chopped carrot, celery and onion

1/8 teaspoon each dried basil,oregano, and thyme

2 TBLS olive oil

1 can (19 oz.) ready to serve tomato basil or hearty tomato soup
1 cup chicken broth
1/3 cup uncooked orzo pasta

In small saucepan, saute carrots, celery, onions with basil, oregano and thyme in oil for 8-10 minutes or until crisp-tender.

Add soup and broth. Bring to a boil. Stir in Orzo. reduce heat; simmer, uncovered for 10-12 minutes or until orzo and veggies are tender
yields 2 servings. Just double as needed.
I like Progresso tomato basil soup..

I usually serve with Grilled Cheese for the kiddos.

Nicole

Well I suppose since it was my request to have everyone introduce themselves, it's only fair I participate as well. It was REALLY hard for me to find a picture that I would share with everyone. Hope this one is OK. I have to admit I'm a bit chunkier now. But hope now that I am done having kiddos that I'll be able to get back down.

I've had four kids in five years, so lets just say cooking hasn't been the first priority in my life. I have a 10 month old, a three year old, and a four year old (and an angel that would have been five). They keep me really busy. Some days I wonder what my name is ;) They'll tell you I am known as MOM and mom only. If you'd like to see more of my family you can check us out at www.hammontreehouse.blogspot.com/

I have always been an OK cook. I like to follow a recipe as closely as possible the first time I make it. Then I'll put my own spin on it. I really love to bake but have no business doing it. I am so excited about this blog. I've been stuck in such a rut when it comes to meals. We've gotten really bad in our eating. I am hoping that this will inspire me to do better. Which it already has. I, like most, have those staple meals that we live by. All of which my family loves. But I need to branch out. Thanks to all that have a love of cooking. The things we've tried we love. Can't wait to try them all.

Nicole, I just want to thank you for coming up with the idea to have everyone post all these great recipes. I have made a few of them and plan on eventually making them all! I love sharing recipes, it is a lot of fun! It is so nice to have different recipes and to be able to make new things for my family, instead of the same stuff all the time. Thanks again, It was such a great idea!

Best - Ever Fried Chicken

1-1/2 to 2 cups all-purpose flour
2teaspoons dried thyme
2teaspoons paprika
1-1/2 teaspoons salt
1 egg lightly beaten
1/3 cup milk
2tablespoons lemon juice
1 broiler/fryer chicken( 3 to 4 pounds), cut up (I use boneless /skinless chicken breasts)
oil for deep fat frying (I use pure vegetable oil)

In a large resealable plastic bag, combine the first four ingredients.
In a shallow bowl, combine the egg, milk and lemon juice. Place chicken pieces, one at a time, in the flour mixture; seal and shake to coat. Dip in the egg mixture and coat again with flour mixture.
In an electric skillet or deep fat fryer, (I use a regular frying pan) heat oil to 375 (or medium high if using a frying pan) Fry chicken, a few pieces at a time, for 6-10 minutes on each side or until chicken juices run clear. Drain on paper towels.

Hey all! Nicole invited me to be a part of this blog and I have been lurking here and looking at recipes for awhile...just haven't posted anything. My name is Jessica and I have been married for 5 years and we have two kids, Caleb (4) and Abigail (19 months). I use to hate to cook, but I have learned to "like" it...not "love" it. I do it because it is necessary. I always have such a great "plan" to cook the most awesome recipe I found, and it all goes haywire at 5pm when the four year old starts throwing a temper tantrum and the one year old is clingy...so then I do one of my classic favorites...grilled chicken and salad. Now, this is my favorite, not my husband's favorite, or my kid's favorite...but it is easy and simple enough.

Hopefully, I will come across a recipe worthy of posting on here! :) Thanks for all the great ideas ladies!

Stuffed Crust Pizza

Stuffed Crust Pizza

Olive oil
1 Tbls cornmeal
2 pkg 10 oz refrigerated pizza crust
1 pkg 12 oz mozzarella string cheese sticks (12 sticks), divided
1 garlic clove, pressed
1 can (8 oz) pizza sauce
1 1/2 ounces pepperoni slices
1 oz fresh parm cheese grated (1/4 cup)

Preheat oven to 425. Spray bottom of Jelly roll pan with olive oil sprinkle with cornmeal. Unroll 1 pkg pizza dough across one end of pan. repeat with remaining dough filling pan. Press dough together in center with fingers to seal.

Place 10 of the string cheese sticks, end to end, around edge of pan on top of dough. Roll edge of dough over cheese making sure to keep covered cheese next to side of pan. firmly pinch dough rolled over to dough under cheese to tightly seal.

spread garlic over dough. spread pizza sauce over dough and slightly up sides. Top with pepperoni. shred remaining two cheese sticks over top and spread parmesan over top. bake 18-20 minutes or until crust is golden brown.

I usually just buy shredded mozzarella to save time for the top. I also load my pizza up with veggies in hopes that my kids will get some. It is a fun recipe to let kids help with by adding ingredients to the pizza. It is a favorite around my nieces and nephews.

Crockpot Cabbage Rolls

Even my kids eat this- I do add more rice and less meat, I probably use only 1 1/2 lbs of ground beef instead of 2 and 1 cup of cooked rice- we just like it better that way. I know the cinnamon sounds like it doesn't belong, but it just isn't the same if you leave it out.
I have hidden shredded carrots in them to add even more veggies. Shhhhhh- That Jessica Seinfeld has nothin' on me :)

The broth made is so yummy make sure you have a nice hearty bread to go with!



2 lbs. ground beef
3/4 c. cooked rice
1 lg. egg
1 onion, chopped fine
1/2 tsp. each salt & pepper
1 large head of cabbage
1 can condensed tomato soup
1 can tomatoes - diced, stewed- use what you have.
1/4 to 1/2 teaspoon cinnamon (I usually add a little more)
salt and pepper to taste

Remove leaves from head of cabbage try to keep them whole. Try to get 8-10 whole leaves. Scald them in boiling salt water just long enough to wilt. Set on paper towels to cool. Prepare meat mixture in a large bowl; add rice, onion, egg, salt and pepper; mix well. Place about 1/4 cup meat mixture in center of each leaf- fold in sides and roll ends over meat; secure with wooden toothpicks. Place in Crock Pot. Combine tomato soup, tomatoes, cinnamon, salt, and pepper; pour over cabbage rolls. Cover and cook on low for 7 to 9 hours.
Serves 6 to 8.

Pot Roast AND BBQ Beef Sandwiches

Two easy meals in one shot pot

Super easy pot roast.

Large beef pot roast (I can NEVER remember which kind are best so I always ask the butcher for help)
Carrots
Onion
Potatoes
Package of Lipton onion soup mix

Brown the roast on ALL sides to lock in juices. Toss in CP, with onion soup mix, peal carrots and cut in fours, peal potatoes and cut in fours. Take skin off onion and peal apart. Add water to just cover roast. Then put carrots, onion, and potatoes in. Add more water if it needs it. Everything should be covered. Cook on low until meat falls apart. It usually takes about 8 hours.

I usually get a fairly large roast. I only use two carrots, two potatoes, and one smaller onion. I then take the left over roast out, drain the juices, shred the meat and toss back into CP. Then add favorite BBQ sauce and you have BBQ Beef Sandwiches for the next nights meal. Two easy meals in one pot!!!

Crock Pot Challenge

OK so I was wondering what all you can do in a crock pot. So I'm putting a challenge out there for crock pot recipes. I know we have a few on here already. Thought this could be fun? I love to cook with my pot. So easy to through it in and let it cook all day. But as I stated I'm not all that creative. Any good ideas out there?
Oh, I promise that I am going to do my intro post here soon. I just have to find a picture I like. Silly I know, I love to take pictures but don't let anyone take them of me.

Emily

EmEaster is Emily (Easterday) Donohue. My wonderful husband, Jim, and I have been married for 4 years and live in Kansas City (really Overland Park, KS). We have known each other for 12 years. We have two beautiful and busy boys, James almost 3 and Kiernan 20 months plus one due in August. You can check out our family blog at www.thedonohuefam.blogspot.com. I am so glad Nicole invited me to the blog. Nicole and I are related through Michael. I love to cook or if you ask my husband and friends I love to bake. I love trying new recipes. My husband would like more repeats of the some things he likes. I search out recipes wherever I can find them. As of the last 7 weeks I have had no energy or desire to cook. I will bake anything I can think of. Many things I think about cooking don't sound good. I am excited to try many new recipes from the blog though. I hoping for some break in my pregnancy hormones because I have been living off of PBJ daily. I do muster up the energy to cook for my husband every night even if it is leftovers. Most of my recipes feed a family of 6-8 and provide us two meals a week. Can't wait to try everyone's meals.

Hello Bloggers!! Firstly, I am new to this blogging thing... so bear with me while I work out any kinks! Secondly, I am a personal trainer so MOST of the recipes I will share will be on the healthier side. I say most, because Sunday is the one day out of the week that I cook what ever my boyfriend, Trent, or I want. Believe me... I LOVE Sunday's for this one reason!! =) And lastly, I've skimmed through some of the recipes posted and can't wait to try some... they all look fantastic!!

Lower Calorie Stuffed Shells

18 jumbo pasta shells
1 package light cream cheese
3/4 to 1 cup skim milk
1/2 or so of cup roasted sweet red peppers diced (I use the kind in the jar)
1/4 cup grated Parmesan cheese
2 cups diced or shredded cooked chicken breast
2 cups chopped broccoli (can use frozen but I prefer fresh)
2 green onions, thinly sliced
Pepper to taste

Directions:
Preheat oven to 350
Cook Shells and set aside.
Over medium heat melt cream cheese and a little less than half the milk, once smooth add peppers and Parmesan cheese. In a bowl mix about 3/4 of the sauce with the chicken, broccoli, onions, and pepper. Stuff shells with mixture, about 2 or 3 spoon fulls each. Place in baking dish(spray the dish!!) and bake covered for 30 minutes. When finished, I reheat the remaining sauce (usually add a little more milk) and spoon over shells before serving. BEST PART!! 3 prepared shells is under 350 calories!! =)

This is how I first tried out the recipe. Since then, I have added garlic, sherry, and have even melted in some of the laughing cow cheese when low on cream cheese. While in California, I used the base of this recipe but used salmon and dill instead of chicken and broccoli. (Sooo good!) Well I hope those of you that try this enjoy it! Yeah! I did my first blog ever...