Stef The Lazy Chef

Crockpot Italian Chicken

2012-02-07T10:39:00.000-08:00

Ingredients:
4 chicken breasts
1 packet dry Zesty Italian dressing
1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how much sauce you want)

Place the chicken in a crockpot and sprinkle Italian dressing over it.
Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day.
Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it.
Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce.If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk.
Serve over pasta or rice.

From: The Girl Who Ate Everything

Buffalo Chicken Dip

2012-02-07T09:55:00.000-08:00

Prep Time: 5min
Bake Time: 20min
Makes: 4 cups

Ingredients
1 pkg (8oz) cream cheese, softened
2 cans (12.5 oz each) canned chicken breast, drained OR 2 cups cooked chicken
1/2 cup Frank's RedHot Buffalo Wings Sauce
1/2 cup blue cheese salad dressing
1/2 cup crumbled blue cheese
Assorted fresh vegetables, and or crackers for dipping

Mix ingredients in deep baking dish until smooth.
Bake at 350F for 20min until hot and bubbling.

From franksredhot.com

Sweet Chili Cream Cheese Dip

2012-02-07T09:41:00.001-08:00

Place an 8oz package cream cheese in center of pie plate
Let soften
Surround cream cheese with veggies, crackers, tortilla chips, or pretzel sticks
Pour 1/2 cup Frank's RedHot Sweet Chili Sauce over cream cheese just before serving

From franksredhot.com

Cheesy Spinach & Bacon Dip

2012-02-06T10:28:00.000-08:00

Prep: 10 min
Makes: 4 cups or 32 servings

Ingredients:
1 pkg (10oz) frozen chopped spinach, thawed, drained
1 lb (16oz) Velveeta, cut into 1/2 in cubes
4oz (1/2 pkg) Cream cheese, cubed
1 can (10oz) Rotel, undrained
8 slices bacon, cooked, crumbled

Microwave ingredients in microwaveable bowl on HIGH for 5 min, or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes.

From: velveetarotel.com

Easy Crock-pot Stuffed Bell Peppers

2012-01-31T10:11:00.000-08:00

Makes: 6 servings
Cook: 3 hours (High) or 6 hours (Low)

Ingredients

6 red or yellow bell peppers

11/2 pounds lean ground beef

1 can (11-ounce) Mexican-style corn

1 can (7-ounce) sliced ripe olives

1 cup shredded Mexican cheese blend

1/2 cup converted rice

1 packet (1.0-ounce) low sodium taco seasoning

1 can (103⁄4-ounce) condensed tomato soup

1 can (10-ounce) diced tomatoes

1/4 cup shredded Mexican cheese blend

Directions
Cut tops off peppers. Remove stems, seeds, and cores from peppers. Dice pepper tops.In a large bowl, combine beef, corn, olives, 1 cup cheese, the rice, taco seasoning, and diced pepper tops. Stuff peppers with equal portions of meat mixture. Place stuffed bell peppers in a 4- to 5-quart slow cooker.In another bowl, combine soup and tomatoes. Pour over stuffed peppers in slow cooker. Top peppers with 1⁄4 cup shredded cheese. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 6 to 7 hours.

Southwestern Egg Rolls with Avocado Ranch Recipe

2012-01-30T13:08:00.000-08:00

(makes 48 mini rolls, or 24 regular rolls)

Ingredients:

For the egg rolls:
2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.

For avocado ranch:
3/8 cup mayonnaise
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted
Place all ingredients in a blender and pulse until smooth. Use immediately.

From: CakeandAllie

Beef and Bean Taco Casserole

2012-01-30T13:02:00.000-08:00

Ingredients
1 pound lean (at least 80%) ground beef

1 can (16 ounce) refried beans

1 jar (16 ounce) salsa

1 package (1 ounce) less-sodium taco seasoning mix

2 1/2 cups coarsely broken tortilla chips

1/2 medium green bell pepper, chopped (3/4 cup)

4 medium green onions, sliced (1/4 cup)

2 medium tomatoes, chopped (1 1/2 cups)

1 cup shredded cheddar or Monterey Jack cheese

1/4 cup sliced ripe olives

1 cup shredded lettuce

Directions
Heat oven to 350 degrees Fahrenheit. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa, and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese, and olives.
Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato, and remaining 1/2 cup tortilla chips.

Notes: There are some great variations on this recipe to make it healthier and/or easier to make.

1) Use lean ground turkey instead of beef

2) Make your own taco seasoning to control the amount of sodium

3)Place in crock pot instead of baking

4) Use frozen or thawed chicken breasts instead of beef/turkey when making in the crock pot.

5) Substitute black beans for the refried beans

6) Substitute torn up corn tortillas for the chips

7) Add a can of corn (drained)

From: Recipe.com

Crock Pot Vegetable Stew

2012-01-25T07:46:00.000-08:00

Serves 6 | Hands-On Time: 15m | Total Time: 7hr 30m

Ingredients
4 large carrots, diagonally sliced into 2-inch pieces (about 5 cups)
2 medium turnips, peeled and cut into 1-inch cubes (about 3 cups)
1 large onion, diced (about 1 cup)
2 garlic cloves, minced
1 14-ounce can diced tomatoes
1 cup vegetable or chicken broth
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 zucchini, cut into 1/2-inch slices
1 16-ounce can chickpeas, drained

Directions
Combine the carrots, turnips, onion, garlic, tomatoes (with their liquid), broth, salt, cumin, and pepper flakes in a 4- to 6-quart slow cooker. Cook on low heat for 6 hours, or on high for 3 hours.
Add the zucchini and chickpeas and cook 1 hour longer on low.

I may substitute sweet potatoes for the turnips. It will change the taste of the soup, but I think it will still be delicious.If you don't like/have turnips, rutabaga is a perfect substitute, and parsnips are a good replacement.

From Real Simple

Crock Pot Spinach & Ricotta Lasagna

2012-01-25T07:28:00.000-08:00

Serves 6| Hands-On Time: 15m | Total Time: 4hr 15m

Ingredients
2 10-ounce packages chopped frozen spinach, thawed and squeezed to remove excess moisture
1 cup ricotta
3/4 cup grated Parmesan (3 ounces)
3 cups marinara sauce
6 regular lasagna noodles (not no-boil)
1 1/2 cups grated mozzarella (6 ounces)

Directions
In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan. In a second bowl, mix together the marinara sauce and ½ cup water.
Spread ¾ cup of the marinara mixture in the bottom of a 4- to 6-quart slow cooker. Top with 2 noodles (breaking to fit), ¾ cup of the remaining marinara mixture, half the spinach mixture, and ½ cup of the mozzarella; repeat. Top with the remaining noodles, marinara mixture, mozzarella, and Parmesan.
Cover and cook on low until the noodles are tender, 3 ½ to 4 hours.

From Real Simple

Wine Jello Cubes

2012-01-25T07:09:00.000-08:00

Makes about 4 1/2 dozen

Ingredients
5 tablespoons cold water
3 packages unflavored gelatin (about 3 tablespoons total)
1/2 cup sugar
1/2 cup water
1 cup orange muscat dessert wine
1 1/4 cups Sauternes or similar sweet wine
1 each grapefruit, blood orange, navel orange, tangerine, and Meyer lemon, or another combination

Directions
Combine 5 tablespoons cold water and gelatin in a bowl. Let stand 5 minutes.
Combine sugar, 1/2 cup water, and wines in a saucepan over medium heat. Simmer until sugar has dissolved.
Add gelatin mixture, and whisk until melted. Cook 1 minute.
Remove from heat, and pour through a fine sieve into a 9-by-13-inch glass baking dish.
Let cool completely.
Cut peel and pith from citrus.
Cut each segment from membranes, then cut horizontally into 1/8- to 1/4-inch-thick slices (you will need 1 cup).
Arrange in a single layer over gelatin mixture. Refrigerate, uncovered, overnight.
To unmold, run a knife around edge of dish.
Using an offset spatula, gently coax gelatin from sides.
Invert and turn out onto a cutting board. Trim edges, and cut into 1 1/4-inch squares.
Serve immediately, or refrigerate, uncovered, up to 1 day.

From Martha Stewart

Zucchini Chips

2012-01-25T07:05:00.000-08:00

Ingredients:

1/4 cup Homemade Breadcrumbs
1/4 cup grated Parmesan cheese (optional)
1/8 tsp black pepper
heaping 1/2 cup whole wheat flour
1 cup cold milk (I used oat milk)
1 tsp apple cider vinegar
2 1/2 cups sliced zucchini (about 2 small zucchinis)
Preparation:

Preheat oven to 425 degrees.
In a medium bowl combine breadcrumbs, cheese (if using) and black pepper.
In separate bowl add flour, milk and vinegar. Gently stir until combined but do not over stir.
Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.
Place coated zucchini slices on a baking sheet (I line mine with non stick foil for easy clean up!) and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.
Nutritional Info:

Makes 2 servings.

Nutrients per serving: Calories: 224.5, Cal. from Fat: 33.5, Total Fat: 3.5g, Sat. Fat: 0g, Carbs: 41.5g, Fiber: 6.5g, Sugars: 12g, Protein: 9g, Sodium: 459mg, Chol: 0mg

Notes:

These chips are best eaten right out of the oven. They don’t save well.

From The Joy of Clean Eating

Taco Soup

2012-01-25T06:55:00.000-08:00

Ingredients
1 pound lean ground beef (can use ground turkey or a combination)
1 large onion, chopped
3-16 ounce cans Mexican style Chili beans
1-16 ounce can whole kernel corn, undrained
1-16 ounce can chopped tomatoes, undrained
1-15 ounce can tomato sauce
1 1/2 cups water
1-4.5 ounce can shopped green chilies
1 package taco seasoning mix
1 envelope ranch style salad dressing mix
Topping: Tortilla chips, grated cheese, sour cream, avocado.

Directions
Cook ground beef and onion in a large Dutch oven over medium heat until meat is browned, drain. Stir in beans and next 7 ingredients. Bring to a boil; reduce heat and simmer 15 minutes. Serve with toppings.

This can also be made in the slow-cooker. Cook ground beef and onions as directed, combine with remaining ingredients in slow cooker (reduce water if thicker soup is desired). Heat on low until warm, serve with toppings.

Notes:
May be frozen up to 3 months.

From RumpkeFamilyCookbook

Slow-Cooker Vegetarian Chili With Sweet Potatoes

2012-01-25T06:44:00.000-08:00

Serves 4| Hands-On Time: 20m | Total Time: 8hr 20m

Ingredients
1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
kosher salt and black pepper
1 28-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can kidney beans, rinsed
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving

Directions
In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Serve the chili with the sour cream, scallions, radishes, and tortilla chips.

From Real Simple

Phyllo Onion Rolls

2011-10-26T07:56:00.001-07:00

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Ingredients:

8 oz. pkg. cream cheese, softened
2 cups grated Gruyere or Swiss cheese
2 onions, chopped
3 cloves garlic, minced
1/4 cup butter
1/2 teaspoon dried thyme leaves
1/8 tsp. pepper
18 (9" x 14") sheets filo dough, thawed
More melted butter (I use about 1/3 cup)
Preparation:
In medium bowl, mix cream cheese and Gruyere. Set aside. In heavy skillet, sauté onions in 1/4 cup butter until very soft and beginning to brown, 10-15 minutes. Stir in garlic and cook another 1 minute. Cool 20 minutes. Mix together onion mixture and cheese mixture and refrigerate for 30 minutes.
Place one sheet filo dough on work surface. Brush with melted butter. Lay another sheet on top, brush with butter, and put one more sheet on top.
Take the onion mixture, divide it into six parts, and form a roll about 1 inch in diameter down one long edge of the stacked filo. Roll up carefully and place on cookie sheet. Brush thoroughly with more butter. Repeat with remaining filo and filling, making six rolls total. I place three rolls on each cookie sheet. Cover well with plastic wrap and chill overnight.
When ready to bake, preheat oven to 375 degrees F and remove the rolls from the refrigerator. Bake for 10-17 minutes or until rolls begin to brown and cheese filling melts. Let stand 5 minutes, then, using a very sharp knife, cut rolls into 1" pieces. Let cool for 5-10 minutes, then serve. The onion filling right out of the oven is super-hot. Serves 8-10.

You can also freeze these rolls. Wrap well in freezer wrap, label, and freeze up to 3 months. To bake frozen rolls, place rolls on cookie sheets and bake at 375 degrees F for 15-23 minutes or until the rolls are beginning to brown and crisp and cheese melts. Proceed as directed above.

Praline Cranberry Dip

2011-10-26T07:52:00.001-07:00

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

1/4 cup finely chopped almonds
1/4 cup sugar
1 Tbsp. butter (no substitute)
8 oz. pkg. mascarpone cheese, softened
2 Tbsp. orange juice
1/3 cup dried cranberries
Preparation:

Line a baking sheet with parchment paper and set aside. In a heavy skillet, cook almonds, sugar and butter over medium heat until the sugar begins to melt. Do not stir during this time, but shake the skillet occasionally. When the sugar starts to melt (it will look syrupy around the edges), turn heat to low and cook until sugar and almonds are golden, stirring constantly with a wooden spoon.
Immediately spread mixture onto the parchment paper and let cool. Break into chunks (here's where it's candy!). For the recipe, process in a food processor or place in plastic bag and pound with a rolling pin until crushed.
Beat together the cheese and orange juice in a small bowl until fluffy and well blended. Stir in the crushed toffee and cranberries. Chill, covered, up to 3 days.
Serve this dip with plain cookies, like sugar cookies, pirouette cookies, and gingerbread cookies, and fruits like pear and apple slices. Dip the pear and apple slices into lemon water so they don't turn brown.

Coconut Cream Tarts

2011-10-26T07:10:00.001-07:00

YIELD: Makes 8 tarts
TOTAL:7 Hours, 18 Minutes
COURSE: Cakes/Frostings, Desserts
Ingredients

3/4 cup sugar
1/3 cup all-purpose flour
4 large eggs
2 cups milk
1 cup sweetened flaked coconut
1 tablespoon vanilla extract
1 (8-oz.) package frozen tart shells
Sweetened whipped cream
Additional coconut
Preparation

Whisk together sugar, flour, eggs, and milk in a heavy saucepan. Cook over medium heat, whisking constantly, 10 minutes or until a chilled pudding-like thickness. Remove from heat; stir in 1 cup sweetened coconut and vanilla. Cover and chill 6 to 24 hours. Bake frozen tart shells according to package directions, and cool completely. Spoon custard into tart shells. Dollop with sweetened whipped cream; sprinkle with additional coconut.

Cheese Balls Three Ways

2011-10-24T14:19:00.001-07:00

Yields: Makes three 4-inch cheeseballs; serves 8 to 10

Ingredients

Base Recipe:
1/2 cup(s) (1 stick) unsalted butter, softened
3 package(s) (8 ounces each) cream cheese
2 tablespoon(s) fresh lemon juice
1/2 teaspoon(s) Worcestershire sauce
5 dash(es) hot sauce (such as Tabasco)
1/2 teaspoon(s) coarse salt
1/4 teaspoon(s) freshly ground white pepper

Cheddar and Cranberry:
8 ounce(s) sharp orange cheddar cheese, finely shredded
2 tablespoon(s) store-bought chutney
3/4 cup(s) dried cranberries, finely chopped
Water crackers, for serving

Roquefort and Walnut:
6 ounce(s) Roquefort cheese
1 shallot, minced (1 tablespoon)
2 teaspoon(s) brandy (optional)
1 cup(s) toasted walnuts, coarsely chopped
Vegetable chips (such as Terra Chips Sweets & Beets), for serving

Goat Cheese and Scallions:
8 ounce(s) goat cheese
2 tablespoon(s) finely chopped scallions
1/3 cup(s) fresh curly-leaf parsley, finely chopped
1 English cucumber, cut into 1/8-inch-thick slices, for serving

Directions

Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.

Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers.

Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.

Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.

Hot Spinach Dip Recipe

2011-10-24T14:18:00.000-07:00

Yields: Makes 3 cups
Total Time: 1 hr
Prep Time: 30 min

Ingredients

2 teaspoon(s) olive oil, plus more for baking dish
1 medium onion, diced
2 clove(s) garlic , minced
2 pound(s) spinach, cleaned, trimmed, and coarsely chopped
1/2 cup(s) milk
6 ounce(s) reduced-fat bar cream cheese
3 dash(es) Worcestershire sauce
3 dash(es) hot sauce, such as Tabasco
3/4 cup(s) shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving

Directions

Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.

Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.

In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

Buffalo Turkey Burgers with Blue Cheese Dressing

2011-10-03T11:04:00.000-07:00

Vegetable oil for drizzling

1 package (1 1/3 lbs) ground turkey breast

1 1/2 tsp poultry seasoning, such as Mrs. Dash Chicken Grilling blend

1 tbsp grill seasoning, such as McCormicks Montreal Steak Seasoning (there is a less sodium version)

2 garlic cloves, chopped

4 scallions, finely chopped

1 celery rip from the heart, with greens, finely chopped

2 tbsp unsalted butter

1/4 cup hot sauce

1 cup fat free sour cream

1/2 cup blue cheese crumbles

Leaf lettuce

Freshly ground black pepper

Place a healthy drizzle of oil in a mixing bowl. Add the turkey, poultry seasoning, grill seasoning, scallions, and celery. Mix the burgers and form into 4 1-inch-thick patties.

Heat a nonstick skillet over medium-high heat and cook the burgers for 6 minutes on each side, remove to a plate.

Wipe the pan clean and reduce the heat to low. Melt the butter in the pan. Add the hot sauce to the melted butter. Return the patties to the skillet and turn to coat in the hot sauce-butter mixture. Remove when coated

In a small bowl, mix the sour cream with blue cheese crumbles and season with a pinch of pepper. Top the burgers with lettuce and blue cheese sauce and serve.

This is a Rachael Ray recipe that I've made lots of times and that everyone seems to really enjoy. Sometimes I make a few changes:

Add a package of Hidden Valley Ranch Dip mix to the sour cream, add the blue cheese and put on a food processor to make it smooth. It tastes much more like blue cheese dressing that way and the ranch dip mix really doesn't add that many calories or sodium.
Choose a different seasoning that is spicier for the turkey. I've used Mrs. Dash Southwest Chipotle mix and it's pretty good. Mrs. Dash also has an Extra Spicy mix that could be good.
Use Frank's RedHot Buffalo Wings Sauce instead of regular hot sauce

Homemade Spanish Rice

2011-07-27T16:41:00.000-07:00

Easy, delicious, and goes great with chicken!

1 cup white rice

2 tbsp olive oil

1 can diced tomatoes with chilies

1 clove garlic, finely diced

2 tsp chili powder

1 cup chicken broth
1/2 tsp cumin

salt to taste

1 small onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 bag frozen 3 pepper and onion blend, thawed

Heat oil in deep skillet. Saute garlic, onion, peppers and rice until onion is translucent and rice is browned. Stir in water and tomatoes, season with chili powder and salt. Cover and simmer for 30 minutes or until rice is tender and liquid is absorbed.

Traditional Zucchini Pasta

2011-07-21T15:14:00.000-07:00

2 lbs zucchini, sliced into 1/4 in discs
4 tbsp extra-virgin olive oil
2 cloves garlic, finely sliced
4 fresh basil leaves, torn
1 lb penne pasta, cooked and drained
1 cup smoked Provolone, cut into small cubes
1/2 cup Parmesan cheese, grated

Place zucchini discs into a colander, sprinkle with a pinch of salt and let sit for 5 to 10 minutes to drain excess liquid.

Add olive oil and garlic to large saucepan. Cook over low flame until garlic is golden brown. Stir in zucchini, basil and a pinch of salt. Cover and let simmer for 5 minutes.

Add cooked pasta to the saucepan. Stir well and cook over low heat until warmed through. Stir in Provolone.

Remove from heat, sprinkle with Parmesan cheese and serve.

Guilt Free Fast Food

2011-07-21T14:49:00.000-07:00

When life gets the best of you, the quick meal is often unavoidable. Unfortunately, you can simultaneously devour an entire day's worth of calories and do a lot of nutritional damage with a trip to the drive-thru. Check the items below to survive with the least amount of damage.

McDonald's

Lunch/Dinner

Honey Mustard Grilled Snack Wrap
Snack-Size Fruit & Walnut Salad
(470 calories, 17g Fat)

Together these "snacks" make a well-rounded meal: plenty of protein, heart-healthy unsaturated fat (walnuts), plus a good source of iron and calcium.

Breakfast

Fruit & Maple Oatmeal
(290 calories, 4.5g fat)

This new all-day menu item as two of the recommended three daily servings of whole grains and is a good source of calcium and iron (save 30 calories by skipping the brown sugar).

Burger King

Lunch/Dinner

Hamburger
Value-Size Unsalted French Fries
(480 calories, 21g Fat)

Follow BK's motto and "Have It Your Way." Order the basic burger without mayo and with extra lettuce and tomato to boost your veggie servings. Ask for the friend fries unsalted and save 100mg of sodium.

Breakfast

BK Breakfast Muffin Sandwich
(210 calories, 8g fat)

Swap out the sausage for ham and have them hold the Honey Butter sauce in order to slash calories in half - and cut the fat by 60%!

Chick-fil-a

Lunch/Dinner

Char-Grilled Chicken Garden Salad
Honey-Roasted Sunflower Kernels
Light Italian Dressing
Large Fruit Cup
(395 Calories, 14g fat)

Loaded up with cheese and creamy dressings, a salad can do more damage than a cheeseburger. But this one starts at only 180 calories. Feel free to sprinkle on the sunflower kernels for some healthy fats (but skip the butter croutons). Bonus: the fruit cup delivers all your fruit servings for the day.

Breakfast

Sunflower Multigrain Bagel
One Folded Egg
Small Fruit Cup
(380 Calories, 11g fat)

Paired with an egg, this bagel is a filling meal. And unlike other fast food joints, Chick-fil-a assembles the fruit on site.

Subway

Lunch/Dinner

6-inch Veggie Delite Sub on Italian Bread
Subway Apple Slices
Small Bag of Baked Lay's
(385 calories, 4.5g fat)

This is the lowest-fat sub on the menu if you hold the cheese. But even with the cheese, it has only about 7g - that's 75% less fat than their 6-inch Tuna of Spicy Italian subs.

Breakfast

Egg & Cheese Muffin Melt
Dannon Light & Fit Yogurt
(250 Calories, 6g fat)

You can order one made with only egg whites, but this melt has just 30 more calories - and you'll get added nutrients and feel fuller by keeping the yolk.

Starbucks

Lunch/Dinner

Roasted Vegetable Panini
(350 calories, 12g fat)

You'll get two while servings of veggies with this sandwich, which is stuffed with zucchini, eggplant, peppers, sun-dried tomatoes and baby spinach. It also packs 40% of your daily vitamin C.

Breakfast

Perfect Oatmeal with Nut Medley Topping
(240 Calories, 11.5 g fat)

This cup of plain, cooked oats - fortified with iron, B vitamins and calcium - can be ordered with one of three toppings (brown sugar, dried fruit or nuts). We like the nuts, which add satisfying healthy fat.

Dunkin' Donuts

Lunch/Dinner

Egg White Turkey Sausage Flatbread
(280 calories, 8g fat)

This sandwich is served all day and is a much healthier pick than deli standbys like tuna salad. It's a good source of iron and fiber, and the reduced-fat cheese provides a third of your daily calcium.

Breakfast

Egg & Cheese Wake -Up Wrap
(180 Calories, 11g fat)

There are 8g of filling protein but just 180 calories, so go ahead and get a nonfat latte for a calcium boost.

Wendy's

Large Chili
Side of Mandarin Oranges
(420 calories, 10g fat)

Made with ground beef and kidney beans, this classic tastes rich but only has 4g of saturated fat. A full cup and a half packs 9g of fiber and a quarter of your daily requirement of fatigue fighting iron.

KFC

Honey BBQ sandwich
Large Corn on the Cob
(460 calories, 4.5g fat)

Surprise! This sandwich has even less fat than the grilled chicken breast. So go ahead and also order one of the healthier sides. The large ear of corn offers 4g of feel-full fiber but if you get the green beans (20 calories, 0g fat) or even the mashed potatoes with gravy (120 calories, 3g fat) instead, your meal will still be less than 500 calories.

Taco Bell

Fresco Bean Burrito
(350 calories, 8g fat)

There's a whopping 12g fiber in this burrito - that's nearly half the amount you need all day! Plus, the vitamin C in the tomato salsa will help you absorb more iron from the beans.

TIP: When grabbing a beverage, choose a no- or low-calorie one, like water, diet soda, unsweetened tea or low-fat milk.

More Time? Check out these options at some not-as-fast restaurants.

Panera

Cup of Vegetable Soup
Pesto
Half of a Smoked Turkey Sandwich
(380 calories, 5g fat)

Pizza Hut

2 slices of medium Thin 'N Crispy Veggie Lovers Pizza
(360 calories, 12g fat)

Chipotle

Burrito Bowl
Cilantro-Lime Rice
Black Beans
Corn Salsa
Guacamole
(480 calories, 19g fat)

Fazoli's

Grilled Chicken Artichoke Salad
Lemon Basil Vinaigrette
(350 calories, 16g fat)

Chicken Cooking Times

2011-06-30T14:33:00.000-07:00

Chicken Cooking Times

A nice by-pound time frame for roasting, simmering, or grilling chicken.

Best. Broth. Ever.

2011-02-15T08:09:00.000-08:00

This is really easy to make and only takes about an hour.

1 chicken carcass, juices from carving if possible
1 Tbs kosher salt, or to taste
5 to 10 peppercorns
1/2 an onion
1 carrot
1 rib of celery
3 to 4 fresh thyme, bay leaf, or rosemary sprigs, whichever you prefer

Put chicken carcass in a large pot with all ingredients and fill with water until the bones are covered by at least 2 inches.

Bring to a boil, reduce to a simmer, and cook partially covered for 1 hour.

Remove from heat and let cool slightly. Strain and discard solids. Transfer to airtight containers and store covered in fridge for up to 3 days or freezer for 3 months.

Use it for...
Soups: Anything from chunky vegetable puree to chicken noodle will be better with stock.
Risotto: Nothing makes it taste richer and creamier.
Polenta: Stock adds a richer and more luxurious taste.
Braised Vegetables: Cook them slowly in homemade stock to absorb the broth's flavor.
Grains and Legumes: you can add great flavor to rice, bulgur, quinoa, or lentils by using stock instead of water.

Simply Roasted Chicken

2011-02-15T07:48:00.000-08:00

Use this recipe as the master recipe for other fantastic dinners.

1 4-5lb whole chicken
1 tsp olive oil
Kosher salt
Freshly ground pepper

Heat oven to 400F. Pat the chicken dry inside and out with paper towels (if there is a giblets package in the bird, remove it).

Rub olive oil over the skin of the legs, wings, and breast. Sprinkle generously with salt and pepper. Place the chicken in a roasting pan (with or without a rack) or another large heat-proof baking dish an put it in the oven.

Let cook undisturbed for 30 minutes; check the chicken to make sure the breast isn't browning too fast; if it is, cover it loosely with aluminum foil. Continue cooking for another 30 minutes or until an instant read thermometer registers 170F when inserted I to the thickest part of the thigh ( don't let the thermometer touch bone or you'll get an inaccurate reading).

Let it rest for 10 minutes before carving (when you do carve, save all the juice for your stock).

Chocolate Covered Cheesecake Trees

2010-12-02T06:09:00.000-08:00

Deck your dessert table with creamy cheesecake triangles covered with a rich chocolate coating. Keep some in the freezer for drop-in holiday guests!

Prep Time: 1 Hr 10 Min
Total Time: 5 Hr 15 Min
Makes: 28

INGREDIENTS:
1cup chocolate wafer crumbs
1/4cup butter or margarine, melted
2packages (8 oz each) cream cheese, softened
1/2cup sugar
1/4cup sour cream
1teaspoon vanilla
2eggs
28paper lollipop sticks or flat wooden sticks with round ends
3 1/2cups semisweet chocolate chips (from 24-oz bag)
3tablespoons shortening
2oz vanilla-flavored candy coating (almond bark), chopped
1/2teaspoon vegetable oil
1to 2 drops green paste food color, if desired

DIRECTIONS:
Heat oven to 300°F. Line 8-inch pan with heavy-duty foil so foil extends over sides of pan. In small bowl, mix wafer crumbs and butter. Press in bottom of foil-lined pan.
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in sour cream, vanilla and eggs. Pour over crust.
Bake 30 to 40 minutes or until edges are set (center will be soft but will set when cool). Cool in pan on cooling rack 30 minutes. Cover; freeze 2 hours. Meanwhile, cover 1 large cookie sheet with waxed paper.
Remove cheesecake from pan by lifting foil. Cut lengthwise into four long pieces. Cut each piece into 7 triangles, working with 1 long piece at a time (keep corner pieces for snacking). Insert sticks into bottoms of triangles. Place on waxed paper-lined cookie sheet. Freeze 30 minutes. If making ahead, cover and freeze until ready to coat with chocolate.
Meanwhile, in 2-quart saucepan, melt chocolate chips and shortening over medium-low heat, stirring frequently, until smooth. Place in medium bowl.
Working in 2 batches of 14 (keep remaining in freezer until ready to coat), dip each tree quickly into melted chocolate to coat, letting excess drip off. Use knife or spatula to spread chocolate around stick entrance. Place crust side down on waxed paper.
In small microwavable bowl, microwave candy coating and oil uncovered on High 1 minute, stirring every 15 seconds, until melted. Stir in food color. Spoon into 1-quart resealable food-storage plastic bag. Seal bag; cut tiny hole in corner of bag. Pipe melted coating over trees to look like garland. Store covered in freezer.

Chocolate Gingerbread Sandwich Cookies

2010-12-02T05:54:00.001-08:00

Prep Time: 20 Min
Total Time: 1 Hr
Makes: 18

INGREDIENTS:

Cookies
3tablespoons sugar
1roll (16.5 oz) Pillsbury® Refrigerated Gingerbread Cookies
1/4cup baking cocoa

Filling
2cups powdered sugar
1/4cup butter, softened
1teaspoon vanilla
3to 4 teaspoons milk

DIRECTIONS:
Heat oven to 350°F. In small bowl, place sugar.
In large bowl, break up cookie dough. Stir or knead in cocoa until well blended. Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Press each flat, with smooth-bottomed glass dipped in sugar.
Bake 6 to 9 minutes or until cookies are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
In medium bowl, beat filling ingredients with electric mixer on medium speed until light and fluffy. Spread about 2 heaping teaspoons filling between bottoms of pairs of cooled cookies.

Microwave Cake in a Mug

2010-07-10T08:20:00.000-07:00

My mom just told me about this wonderful recipe. Haven't tried it yet but it sounds amazing and easy!

Ingredients:

1 angel food cake mix (type that says "just add water")
1 cake mix (any flavor of your choice)

Directions:

Mix both mixes together and store in a Ziploc bag or other container.

To make a cake, put 1/3 cup of mix in a coffee mug (safe for the microwave). Add 3 tablespoons of water and mix.

Cook on 100% power for 1 minute (Red velvet takes a little longer. Just make sure the cake looks dry and not wet on top).

Flip cake onto a plate and enjoy!

Cake can be served plain or topped however you like it!

Meal Deal of the Week: Taco Chicken with Corn Salsa

2010-04-15T14:07:00.000-07:00

2 boneless skinless chicken breast halves, cut in half again to make 4 pieces (1lbs)
2 tbsp vegetable oil
1 pkg taco seasoning
1/4 cup zesty italian dressing
2 cups plain bread crumbs (italian works too)
1 can whole kernel corn, drained
1 can diced tomatoes with green chilies, drained
4 handfuls of Fritos or cornchips (optional)

Place chicken breasts, italian dressing, and 2 tbsp of taco seasoning into a ziplock bag. Remove all air from the bag and massage breast well, coating completely with marinade. Refrigerate for an hour to overnight.

Mix corn, tomatoes, and 2 tsp taco seasoning in a microwaveable bowl. Cover and microwave for 3 - 4 minutes, or until warm. Can also be served cold.

Heat vegetable oil in 12-inch skillet over medium heat. Mix remaining taco seasoning and breadcrumbs in a shallow dish. Dredge chicken in breadcrumbs until completely covered. Cook chicken in oil 3 to 5 minutes, turning once, until brown. Reduce heat to medium-low. Cook about 8 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut. This recipe can also be baked at 400 degrees F for about 20 minutes on a rack placed inside of a cookie sheet.

Serve with corn salsa and chips.

This meal costs $1.73 per person & $6.92 total.

Boneless skinless chicken breasts: $1.88 per pound at Kroger this week / 4 pieces = $0.47 per serving

2 tbsp vegetable oil: 1 container (48 oz) at $2.90 / 48oz = $0.06 per oz (2 tbsp) / 4 servings = $0.015 per serving

1 pkg taco seasoning = $0.97 / 4 servings = $0.24 per serving

1/4 cup zesty italian dressing = $1.00 per container / 16oz x 2oz (1/4 cup) / 4 servings = $0.03 per serving

2 cups plain breadcrumbs = $3.00 per containter / 24 oz x 16oz (2 cups) / 4 servings = $0.50 per serving

1 can corn = $0.50 per can / 4 servings = $0.125 per serving

1 can tomatoes = $0.50 per can / 4 servings = $0.125 per serving

4 handfuls Fritos = $1.99 / 9 serving per bag = $0.22 per serving

Chicken Dishes on the Fly

2010-04-12T17:46:00.000-07:00

Start with 4 boneless skinless chicken breast halves and you can have a
great tasting dish ready in under 20 minutes.

FRESH HERB CHICKEN
Melt a tablespoon of butter in a 12-inch nonstick skillet over medium heat. Add
chicken and brown on each side. Add a quarter cup of dry white wine or chicken
broth, a couple tablespoons of chopped fresh basil, dill or chives and salt to taste.
Cook about 8 minutes, turning once, or until chicken is no longer pink in the center.

RANCH CHICKEN
Heat a couple tablespoons of oil in a 12-inch nonstick skillet over medium heat. Dip
chicken in a quarter cup of bottled ranch dressing, then coat with about a third of a
cup of dry Italian-style or seasoned bread crumbs. Cook about 10 minutes, turning
once, or until chicken is no longer pink in the center.

CAESAR CHICKEN
Heat about a quarter of a cup of Caesar dressing from a purchased bottle (not the
creamy type) in a 12-inch nonstick skillet over medium heat. Add chicken and cook
about 10 minutes, turning once, or until chicken is no longer pink in the center. A few
minutes before removing from heat, sprinkle chicken with a cut-up tomato and about
a half of a cup of crumbled feta cheese; cover the skillet to soften the cheese.

BUFFALO CHICKEN
Heat a tablespoon of oil in a 12-inch nonstick skillet over medium heat. Add chicken
and brown on each side. Mix together about 2 cups of barbecue sauce and 1
teaspoon red pepper sauce. Pour over chicken, turning to coat. Cook about 8
minutes, turning once, or until chicken is no longer pink in the center. A few minutes
before removing from heat, sprinkle each chicken breast with about 2 teaspoons
crumbled blue cheese; cover skillet to melt cheese.

FAJITA CHICKEN
Heat about 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat. Coat
chicken with an entire 1.27 ounce envelope dry fajita seasoning mix. Add chicken
and cook about 8 minutes, turning once, or until chicken is no longer pink in center.
During the last 4 minutes of cooking, add 1 small bell pepper, cut into strips, and 1
medium onion, thinly sliced, stirring, once or twice.

Sausage Scramble

2010-04-05T12:02:00.000-07:00

1lb Regular Breakfast Sausage patty roll
2 cups diced seasoned home fries (freezer section)
1/3 cup chopped green pepper
1/3 cup chopped red pepper
8 eggs
1/2 cup milk

In large skillet over medium heat, crumble and cook sausage, potatoes, and peppers until sausage and potatoes are brown. In a small bowl, combine eggs and milk until mixed well. Pour over sausage and potato mixture, stirring gently until eggs are cooked. Makes 6 servings.

Penne & Ham Primavera

2010-04-05T11:25:00.000-07:00

Great use for leftover holiday ham!

2 cups uncooked penne or mostaccioli pasta (6 ounces)
1 cup sliced zucchini
1 cup sliced yellow summer squash
2 cups cubed fully cooked ham
1/2 cup reduced-fat Italian dressing
1/4 cup chopped fresh basil leaves
1/3 cup shredded Parmesan cheese
Coarsely ground pepper, if desired

Cook pasta as directed on package, adding zucchini and yellow squash during last 3 to 4 minutes of cooking; drain.

Return pasta mixture to saucepan; add ham and dressing. Cook over medium heat, stirring occasionally, until hot. Sprinkle with basil, cheese and pepper.

I recommend reduced-fat Italian dressing because it clings very well to the pasta, vegetables and ham. In regular Italian dressing, the herbs and spices often separate and sink to the bottom of the bottle.

Easy Chicken & Cheese Enchiladas

2010-04-05T10:37:00.000-07:00

1 can condensed cream of chicken soup
1/2 cup sour cream
1 cup salsa
2 tsp chili powder
2 cups chopped cooked chicken
1/2 shredded monterey jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced

Preheat oven to 350 degrees F.
Stir soup, sour cream, salsa and chili powder in medium bowl.
Stir 1 cup salsa mixture with chicken and cheese in separate bowl.
Divide chicken mixture among tortillas. Roll up tortillas and place seamside up in 2qt shallow baking dish. Pour remaining salsa mixture over filled tortillas. Cover baking dish.
Bake for 40 minutes, or until enchiladas are hot and bubbling. Top with tomato and onion.

Make Ahead Cheeseburger Lasagna

2010-04-01T16:22:00.000-07:00

1 1/2 lb lean (At least 80%) ground beef
3 tbsp instant minced onion
1 can (15oz) tomato sauce
1 1/2 cups water
1/2 cup ketchup
1 tbsp yellow mustard
1 egg
1 container (15oz) small curd cottage cheese or ricotta cheese
3 cups shredded cheddar cheese
12 uncooked lasagna noodles
1 cup shredded lettuce
1 medium tomato, sliced
1/2 cup dill pickle slices

Spray 13 x 9 inch glass baking dish with non-stick spray. In 12-inch non stick skillet, cook beef and onion over medium high heat for 5 to 7 minutes, stirring occasionally, until meat is thoroughly cooked; drain. Stir in tomato sauce, water, ketchup and mustard. Simmer 5 minutes, stirring occasionally. Meanwhile, in medium bowl, beat egg with fork or wire whisk. Stir in cottage cheese and 2 cups of shredded cheese.

Spread 1 cup beef mixture over bottom of baking dish. Cover with 4 uncooked lasagna noodles. Spread half of the cottage cheese mixture over the noodles, top with 1 1/2 cups beef mixture. Repeat layers once with 4 noodles, remaining cottage cheese mixture, and 1 1/2 cups beef mix. Top with remaining noodles, remaining beef and remaining shredded cheese. Cover with foil. Refrigerate 8 hours to overnight.

Heat oven to 300 degrees F. Bake lasagna, covered, for 45 minutes. Uncover and bake 25 to 35 minutes longer, or until bubbly. Remove from oven. Cover with foil; let stand 5 to 10 minutes before cutting.

Just before serving, top with lettuce, tomato, pickles and additional ketchup if desired.

Bisquick Breading (Yes the pancake mix)

2010-04-01T15:30:00.000-07:00

Use for chicken, fish, porkchops, etc.

Basic Coating

Mix:
2/3 cup Original Bisquick Mix
1 1/2 tsp paprika
1 tsp salt
1/4 tsp pepper

Coat:
2 1/2 lbs cut up chicken or
1 lb fish filets or
1 1/2 lbs porkchops

Melt 1 tbsp butter in a 13 x 9 inch glass baking dish. Bake at 425 degrees.

Bake Times:

Chicken: Bake 50 minutes, skin side down, turning chicken after 35 minutes, until juices run clear and chicken is no longer pink when centers of thickest pieces are cut.

Fish: Bake 25 to 30 minutes or until fish flakes easily with a fork.

Pork: Bake 50 minutes, turning pork chops after 25 minutes, until no longer pink when centers of thickest pieces are cut.

Coating Variations:

Asian: Omit paprika and pepper. Add 3 tbsp sesame seed, 1 tbsp lemon zest, 1 1/2 tsp garlic powder, and 1 tbsp soy sauce.

Italian: Add 1 tbsp Italian seasoning and 1/2 tsp garlic powder.

Mexican: Decrease Bisquick mix to 1/2 cup. Add 2 tbsp cornmeal and 1 to 2 tbsp chili powder.

Summer Herb: Add 1 tbsp each chopped fresh basil, parsley & rosemary.

Crackling Cornbread Stuffing

2009-11-24T10:12:00.000-08:00

8 peppered bacon slices, coarsely chopped
Melted butter (if necessary)
Crackling Corn Bread (see recipe below)
2 cups chopped celery
2 large onions, finely chopped
1 cup pecans, toasted, chopped
1 1/2 tbsp sage
1 egg
1/2 cup chicken stock

Preheat oven to 425 degrees F as soon as turkey comes out.

Saute bacon in heavy large skillet over medium heat until crisp. Using a slotted spoon, or tongs, transfer the bacon to paper towels to drain. Reserve 1/4 cup bacon drippings, brush 13 x 9 x 2 inch glass baking dish with some remaining bacon drippings, or melted butter if necessary.

Crumble cornbread into a large bowl. Mix in celery, onion, pecans, sage, bacon and reserved 1/4 cup bacon drippings. Beat egg and broth in medium bowl to blend; stir into stuffing mixture. Loosely fill neck and main cavities of turkey with stuffing. Spoon remaining stuffing into prepared baking dish. Bake dressing until golden and cooked through, about 35 minutes.

Crackling Corn Bread
Can be prepared one day ahead. Wrap in airtight aluminum foil and store at room temperature.

8 peppered bacon slices, coarsely chopped
1 pkg. cornbread mix

Preheat oven to temperature specified on cornbread mix.

Saute bacon in a 10-in ovensafe skillet over medium-high heat until brown and crisp. Using a sloted spoon or tongs, transfer bacon to paper towels to drain. Place skillet, with drippings, in oven to heat.

Prepare cornbread batter per directions on package, mix in sauted bacon. Pour batter into hot skillet. Bake per cornbread package directions, until golden and and firm to touch. Turn corn bread out onto rack and cool completely. If prepared one day ahead, wrap in aluminum foil, store at room temperature.

Maple Roasted Turkey with Sage, Peppered Bacon, and Crackling Cornbread Stuffing.

2009-11-24T09:50:00.000-08:00

1 cup (2 sticks) butter, at room temp
4 tbsp dried sage
Salt
Pepper
1 (12 - 15 lb) fresh turkey
1 cup pure maple syrup
8 strips peppered bacon
Crackling Cornbread Stuffing
1/4 cup all-purpose flour
2 cups milk

Preheat oven to 350 degrees F and remove top rack.

Combine butter and sage in a mixing bowl, mash with fork or spoon until sage and butter are mixed well. Season with salt and pepper.

Remove the neck and gizzard from inside the turkey and discard. Rinse turkey thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Loosely fill neck and main cavities of turkey with stuffing. Spoon remaining stuffing into prepared dish. Truss the turkey, place it on a rack in a large roasting pan, and put into the oven.

Meanwhile, in a small mixing bowl, whisk together maple syrup and hot water to thin the glaze out a bit. use this to baste the turkey every 30 minutes. Cook for about 3 hours for a 12 lb turkey (15 - 20 minutes per pound). If the legs or breast brown too quickly, cover with foil. With one hour of cooking time left, lay the strips of bacon over the turkey breast, continue to cook and baste as scheduled. The turkey is done when an instant read thermometer inserted into the meatiest part of the thigh registers 170 degrees F. Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.

Place the roasting pan over two burners set on medium-high heat. Scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add milk slowly and bring to a simmer. Season to taste with salt and pepper. Serve with turkey and stuffing.

Mexican Lasagna

2009-11-04T05:15:00.000-08:00

1lb ground beef
1 pkg taco seasoning
1 can Rotel
1 can corn, drained
1 can black beans, rinsed
8 8in flour tortillas
2 1/2 cups shredded Cheddar or Mexican blend cheese

Preheat oven to 425 degrees.

Preheat large skillet over medium high heat. Brown ground beef, 5 minutes, drain. Add taco seasoning, Rotel, corn and black beans. Heat mixture through, about 2 to 3 minutes.

Coat a shallow baking dish in non-stick spray. Cut tortillas in half or quarters to make them easier to layer. Build lasagna in layers of meat mixture, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Serve alone or with toppings of sour cream or guacamole.

Italian Baked Chicken

2009-10-23T07:53:00.000-07:00

1/4 c zesty Italian salad dressing
2 c Italian seasoned bread crumbs
4 boneless skinless chicken breasts
Olive oil cooking spray

Marinade chicken in Italian dressing in refrigerator for 1 hour to overnight.

Preheat oven to 400 degrees.

Place bread crumbs in shallow dish.
Take chicken from marinade and coat in bread crumbs.
Arrange the chicken on a cooking rack placed on top of a cookie sheet.
Spray the chicken lightly with the cooking spray and bake until golden brown and centers are no longer pink, about 20 minutes.

This goes great on top of pasta with marinara sauce and sprinkled with shredded parmesan cheese.

Crunchy Cajun Oven Fried Chicken

2009-10-22T14:44:00.000-07:00

2 cups original or cheddar french fried onions

1 tbsp cajun seasoning, or to taste

4 boneless skinless chicken breasts

1 egg, beaten

Preheat oven to 400 degrees.

Mix french fried onions and cajun seasoning in ziplock bag. Crush onions with rolling pin or your hands.

Place in a shallow dish or pie pan.

Dip chicken in egg, then coat in onion crumbs, pressing firmly to adhere.

Place chicken on a cooling rack placed on top of a cookie sheet. This allows the oven heat to surround the chicken, keeping the coating crunchy.

Bake for 20 minutes or no longer pink in the center.

Great alternative: Crunchy Cajun Pork Chops

Follow the recipe above, but substitute pork chops for the chicken. Baking time and temperature remain the same.

Tangy Citrus Spinach Salad

2009-10-08T10:15:00.000-07:00

10 oz package Spinach leaves, washed and dried on papertowels
1 can Mandarin Oranges, drained (and rinsed if packaged in heavy syrup)

Citrus Dressing:
2 tbsp orange juice
1 tbsp lemon juice
1 tbsp balsamic vinegar
1/2 tsp Dijon mustard
1 tbsp olive oil

Whisk together dressing ingredients, pour over spinach and mandarin oranges.

This is a great spring / summer salad and goes very well with Chipotle Spiced Shrimp.

Grilled Pineapple

2009-07-15T21:34:00.000-07:00

1/2 cup honey
1/4 cup lime juice

Fresh pineapple rings from produce section OR canned pineapple rings in juice
Preheat grill, while waiting:
Mix honey and lime, brush both sides of rings with mixture
Grill rings for 3 - 4 minutes, turning halfway to get grill marks on both sides
Brush with more honey-lime mixture while still hot

These make a great appetizer or dessert, and they are excellent on Hawaiian style hamburgers.

Chipotle Spiced Grilled Shrimp

2009-07-10T06:17:00.000-07:00

1/2 pound frozen, uncooked shrimp, peeled and deveined (about 32 shrimp)
2 tablespoons tomato paste
1 1/2 teaspoons water
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon minced garlic
1/2 teaspoon chipotle chili powder

Grill basket or skewers

Defrost shrimp, rinse in cold water and pat dry with papertowels.

To make the marinade, whisk together the tomato paste, water and oil in a small bowl. Add garlic and chili powder. Mix well.

Using a brush, spread the marinade (it will be thick) on both sides of the shrimp. Place in the refrigerator until ready to cook.

Oil grill rack or spray with non-stick cooking oil.

Preheat grill.

Put the shrimp in a grill basket or on skewers and place on the grill. Turn the shrimp after 3 to 4 minutes. The cooking time varies depending on the heat of the fire, shrimp are done when tails turn white.

This is a great summer recipe. Pair it with the Tangy Citrus Spinach Salad

Avocado Dip

2009-07-10T06:10:00.000-07:00

8oz container fat free or low fat sour cream
1/2 small onion, chopped
1/8 teaspoon hot sauce
1 large ripe avocado, peeled, pitted and mashed<

In a small bowl, combine the sour cream, onion, hot sauce and avocado. Mix to blend the ingredients evenly. Serve with baked tortilla chips or sliced vegetables.

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Roasted Red Potatoes

2009-02-23T12:56:00.000-08:00

1 ½ lbs baby red potatoes, washed and cubed
2 tbsp olive oil
2 tbsp rosemary
Salt
Freshly ground pepper

Preheat oven to 425°
Toss potatoes, oil, rosemary on a rimmed baking sheet.
Spread out potatoes and season with salt and pepper
Roast, stirring once halfway through cooking, until golden brown and crispy, about 30 minutes

The leftovers can be mashed or mixed with low fat dressing (Miracle Whip) for a potato salad!

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Green Beans with Pecans & Lemon

2009-02-23T12:55:00.000-08:00

2 cans cut green beans
½ c pecans
1 tsp sugar
¼ cup olive oil
1 tsp freshly grated lemon zest

Preheat oven to 425°.
Cook green beans per directions on can, drain, transfer to serving dish
Spread pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 5 min
Coarsely chop nuts when cool enough to handle
Whisk oil, sugar, and ¼ tsp salt in small bowl; season with pepper
Just before serving, gently toss beans with vinaigrette and chopped nuts, spring with zest. Serve warm

This is soooo yummy, and very looks/tastes fancy, but it is very, very easy!

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Pepper-Peach Chicken Skewers

2009-02-23T12:49:00.000-08:00

24 small wooden skewers (6 inch)
1 tbsp olive oil
1 tbsp lemon juice
2 tsp minced garlic, reconstituted
1 tsp ground black pepper
¾ tsp ground cumin
4 boneless skinless chicken breasts, cut into cubes
2 firm ripe fresh peaches, pitted, cut into cubes

Soak wood skewers in water for 10 minutes
In a medium bowl, mix oil, lemon juice, garlic, pepper, and cumin for marinade.
Toss chicken cubes in marinade, cover and refrigerate for 20 minutes.
Preheat broiler. Place 1 chicken cube and 1 peach cube onto each skewer. Sprinkle with salt. Place on broiler pan.
Broil until chicken is cooked through and beginning to brown. Turn skewers halfway through cooking to brown on all sides, about 12 minutes total.
Arrange on platter and serve immediately.

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Tomato Bacon Biscuit Cups

2009-02-23T12:41:00.000-08:00

Makes 20

One package store bought buttermilk biscuit dough
5 slices Bacon
One large tomato, diced
Half of a sweet onion, diced
1/2 c. fat free sour cream
3 oz. grated mozzarella
1/4c. diced green onions
Coarsely ground black pepper

Preheat the oven to 375 degrees and coat a mini muffin pan with non-stick cooking spray.
Cook the bacon over medium heat until crispy and drain on paper towels.
In a mixing bowl combine the tomatoes, onion, onions, sour cream, cheese, black pepper, and then crumble your cooked bacon into the bowl.Combine thoroughly and set aside.
Remove the biscuit dough from the package and divide each biscuit in half horizontally.
Push each half down into a cup of the muffin pan then scoop a heaping teaspoonful of the tomato/bacon mixture into the biscuit cup.

Fill all twenty biscuit cups and then bake for 18 minutes or until golden brown.

Seven Layer Dip

2009-02-23T12:36:00.000-08:00

1 can refried beans
Small can chopped green chilies
2 tsp fresh lime juice
1 ½ tsp chili powder
¼ tsp ground cumin
Salt
Pre-made, low sodium guacamole
1 8oz container fat free sour cream
1 8oz jar salsa (drain if runny)
½ cup sliced black olives, drained
2 cups Pepper Jack , Sharp Cheddar or Mexican Blend Cheese
2/3 cup thinly sliced green onion

Mix beans, chilies, lime juice, chili powder, cumin & pinch of salt in small bowl.
Spread bean mixture, then guacamole, then sour cream, and finally salsa over bottom of 9x9 or similar sized dish.
Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days)
Sprinkle with green onion and serve

I have taken this to many parties and potlucks and it is always a big hit. Sometimes I cheat and skip the chopped green chilies because they are not always easy to find. Also, you can substitute pico de gallo instead of salsa, delicious!

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Mini Pizzas

2009-02-23T12:18:00.000-08:00

3 tubes refrigerated prepared buttermilk biscuits
Nonstick vegetable cooking spray
1 package pepperoni
1 cup pasta sauce
1 cup shredded part-skim mozarella cheese

Bake biscuits according to package instructions. Allow to cool.
Spray cookie sheet with nonstick spray.
Cut biscuits in half and arrange, split side up, on a cookie sheet. Set aside.
Bring oven heat to 400 degrees.
Spread sauce evenly over biscuit halves.
Sprinkle with cheese.
Top with one pepperoni
Bake for 12 minutes, or until topping is golden brown.

Excellent appetizer or party snack!

Pumpkin Cinnamon Pancakes

2009-02-23T12:16:00.000-08:00

1 cup buttermilk pancake just add water mix
2/3 cup cold water
1/3 cup canned pumpkin
½ tsp ground cinnamon
1/8 tsp ground ginger
Nonstick cooking spray

In medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not overmix, batter should be lumpy).
Spray a heavy griddle with nonstick spray and heat griddle over medium heat.
Spoon 2 tbsp batter onto griddle to form each pancake
Cook for 2 minutes or until bubbles appear, then turn over and cook an additional 2 minutes.

Slow Cooker Lemon Chicken

2009-02-23T12:13:00.000-08:00

2 lb Chicken breast
1 teaspoon oregano
2 cloves garlic, minced
2 tablespoons olive oil
1/4 cup chicken broth or water
3 tablespoons lemon juice
Salt and pepper

Wash chicken; pat dry. Season chicken with salt and pepper and half of garlic and oregano.

Heat olive oil in frying pan and brown chicken on all sides.

Transfer chicken to crockpot. Sprinkle with remaining oregano and garlic.

Add broth or water to frying pan, stir to loosen brown bits; pour into slow cooker.

Cover, cook on LOW (200°) for 7 to 8 hours. Add lemon juice last hour.

Skim fat from juices and discard.

Serve with rice and steamed vegetables.

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