skinny jeans recipes

Pumpkin chocolate chip cookies

2011-11-09T08:49:00.000-08:00

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Crock Pot Chicken Noodle Soup

2011-11-09T08:11:00.001-08:00

Ingredients

10 cups water or 10 cups canned chicken broth
1 cup carrots, cut into 1/4-inch slices
1 cup celery, cut into 1/4-inch slices
1 cup onions, chopped
1 garlic cloves, minced
2 bay leaves
1/2 teaspoon dried thyme
4 teaspoons salt ( to taste)
1/2 teaspoon fresh ground black pepper, to taste
1 (3 1/2 lb) roasting chickens, or 4 frozen chicken breasts
3 cups wide egg noodles, uncooked

Directions

In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper.
Place whole chicken on top of vegetables.
Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
Skim fat from soup and discard. Return chicken to soup to serve.

Chicken Parmigiana

2011-10-16T22:03:00.000-07:00

1 egg
1 cup wheat germ
1/2 cup olive oil
4 chicken breasts
6 tomatoes, chopped
1 can (28oz) tomato puree
1/2 cup shredded part-skim mozzarella cheese

1. Preheat oven to 350
2. Beat egg in a wide-mouthed bowl and set aside.
3. Pour wheat germ onto a plate and heat olive oil in a large skillet over medium heat. Dip each chicken breast in egg, then coat with wheat germ before placing in skillet. Cook until browned on one side (about 5 minutes) then flip and repeat.
4. In the meantime, combine tomatoes and tomato puree and pour into a 9x13 oven safe pan.
5. Remove chicken from oil, shaking slightly to drain and place on top of tomato mixture in the pan. Bake for 15 minutes or until cooked though. Remove from oven, sprinkle cheese over top and bake for 5 more minutes or until cheese is melted.

Chicken BLT Salad with Buttermilk Dressing

2011-10-16T21:49:00.000-07:00

Ingredients
4 slices lean turkey bacon
4 1-inch-thick slices ciabatta bread
2 teaspoons olive oil
1 garlic clove, halved
1/3 cup low-fat buttermilk, well shaken
2 tablespoons light mayonnaise
2 teaspoons cider vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon freshly ground black pepper
4 cups tightly packed chopped romaine lettuce
1 pint grape tomatoes, halved
2 cups roughly torn rotisserie chicken, skin removed

Directions
1. Cook the bacon in a skillet over medium-low heat, turning occasionally, until lightly browned and beginning to crisp, about 6 minutes. Transfer to a paper-towel-lined plate to drain. Crumble into large pieces.
2. Heat a grill pan over medium-high heat. Lightly brush the ciabatta slices with the olive oil and grill until just toasted, about 2 minutes per side. Lightly rub the cut garlic clove halves over the surface of each slice. Let the bread cool, then cut into 1-inch cubes.
3. In a large bowl, whisk together the buttermilk, mayonnaise, vinegar, mustard, minced garlic, salt, sugar, and black pepper. Add the lettuce, tomatoes, chicken, croutons, and half the bacon. Toss well. Transfer to plates and top each serving with some of the remaining bacon.

Veggie Pasta Roll-Ups (makes 8 roll-ups)

2011-10-16T21:33:00.000-07:00

Ingredients:
1 tsp. extra-virgin olive oil
1 tsp garlic powder
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg

1 28-oz can diced tomatoes in juice (I used Italian style)

1 tsp salt

8 sheets dried high-protein or whole-wheat lasagna
1 large yellow squash
1 cup chopped mushrooms

1 10-oz box frozen chopped spinach, thawed

1 15-oz container non-fat ricotta cheese
1 egg
3/4 cup shredded reduced-fat mozzarella cheese

Directions:

In a medium size sauce pan, stir together diced tomatoes, garlic powder, cinnamon, nutmeg, and salt. Turn on to medium-high heat, and allow to simmer covered for 20 minutes, stirring occasionally.
Heat olive oil in a skillet, and saute squash and mushrooms until slightly tender. I added an extra little dash of garlic here too. Set aside.
Meanwhile, bring a large pot of water to a boil. Cook lasagna noodles according to the directions on the package. Drain, rinse, and allow to cool.
Preheat the oven to 400°F. Squeeze all remaining moisture from thawed spinach and place in large bowl. Add ricotta cheese, egg and a 1/4 cup mozzarella cheese to bowl. Stir until combined.
Spread 1 cup of cooked tomato sauce into bottom of a 9" x 10" casserole dish.
Lay a cooked lasagna noodle flat in front of you. Use your fingers to spread 1/8 of ricotta mixture across the noodle. Then place 1/8 of the veggie mixture on top of the ricotta mixture and roll up. Place the rolled pasta seam side down, into the casserole dish. Repeat with remaining noodles. (the second picture features Eric's roll-ups)
Pour remaining tomato sauce over roll-ups.
Cover with foil and cook for 20 minutes. Uncover, and top with the rest of the mozzarella. Cook for an additional 5 minutes.
Enjoy

Blueberry Muffins

2011-10-16T21:22:00.000-07:00

Ingredients
1 cup Light Silk Soy Milk
1/3 cup unsweetened apple sauce
1/4 cup honey
1 egg
2 cups whole wheat flour (for less dense muffins, you could do half whole wheat and half regular flour)
3 tsp. baking powder
1/2 tsp salt
2 tbsp agave nectar, or honey
1 cup blueberries (frozen work best)

Topping Ingredients
2 tbsp. brown sugar
1/4 tsp. ground cinnamon

Directions

Pre-heat oven to 400 degrees F. Spray 12 regular-size muffin cups with cooking spray, or place paper muffin cups in each slot.
In a small bowl, stir together topping ingredients and set aside
In a large bowl, whisk together soy milk, applesauce, honey, and egg until well blended.
Stir in flour, baking powder, splenda, and salt until all dry ingredients are moistened (batter will be fairly thick).
Fold in blueberries.
Pour batter evenly into each muffin cup, then sprinkle with topping.
Bake 18 to 20 minutes or until toothpick comes out clean.
Remove from pan immediately and enjoy!

Chicken Enchiladas

2011-10-16T21:14:00.000-07:00

Ingredients

4 chicken breast (cook chicken in crockpot with chicken broth, onions, salt and cummin)

Green enchilada sauce

sour cream

cilantro

1 onion Sauté onions and garlic

black beans cook with red onion and vinegar

Cheddar cheese

Rice cook with garlic powder cumin chicken broth

Cook 350 for 30 min.

Peanut Butter Pancakes

2011-10-16T21:00:00.000-07:00

1 Tbs peanut butter
1/2 cup old-fashioned oatmeal
3 egg whites
1 egg
1 tsp cinnamon
Agave nectar, or maple syrup to taste

Combine all ingredients in bowl and mix until it makes a smooth mixture. Spray pan with non-stick cooking
spray and turn on medium heat. Pour batter onto pan and flip when slightly firm. Makes 2 servings

Pumpkin Pie Green Smoothie Recipe

2011-10-15T23:07:00.000-07:00

1/2 cup organic pumpkin pie mix
1 cup unsweetened, almond milk (or make your own)
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 large carrot, chopped
2 cups fresh baby spinach (or other leafy green)
2 frozen bananas

Taco Meat in the Crockpot

2011-10-15T23:03:00.000-07:00

2 lb. ground beef or turkey

1 1/2 c. dried pinto beans

1 medium onion, chopped

1 heaping tbsp. minced garlic

1 tsp. salt

2 packets GFCF taco seasonings or the equivalent of your own homemade mix

4 c. water

Put all in the crockpot. Stir till mixed. Cook on high for 6 to 8 hours. Stir and drain if necessary. Serve as desired.

Florentine Ravioli

2011-10-14T07:27:00.000-07:00

Ingredients

2- grilled chicken breasts

1 20 -ounce package frozen cheese ravioli (4 cups)

6 tsp - olive oil

2 cloves garlic minced

1/4 tsp salt

1/2 red pepper minced

1/2 onion minced

1 diced tomato

1/4 cup sliced mushroom

1-16oz bag frozen spinach leaf

1/4 cup freshly grated parmesan cheese

Directions

cook pasta, in another pan heat olive oil and saute garlic and onions. Add mushrooms, saute till brown add spinach leafs. Cook till no longer frozen, add cooked ravioli, chicken, tomatoes, salt and red pepper, warm for 4 min. top with parmesan.

Quinoa Cereal

2011-10-14T07:07:00.000-07:00

INGREDIENTS

1 1/2 cups skim milk
1/2 cup rinsed quinoa
2 teaspoons pure maple syrup
Pinch of ground cinnamon
1/2 cup fresh raspberries
Sliced banana

DIRECTIONS

Bring milk and quinoa to a boil in a small saucepan. Simmer, covered, until most of milk is absorbed, about 14 minutes. Remove from heat and stir in maple syrup, cinnamon, and raspberries. Top with banana.

First published

Roasted Fall Vegetables with Lentils

2011-10-14T06:40:00.000-07:00

INGREDIENTS

Serves 4.

1/2 pound carrots, halved lengthwise
1 red onion, cut into 1-inch wedges
1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices
5 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup dried French green lentils, rinsed
1 shallot, halved
4 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
1 stalk celery, thinly sliced, plus leaves

DIRECTIONS

Heat oven to 425 degrees. On two baking sheets, arrange carrots, onion, and squash; drizzle with 2 tablespoons oil, and season with salt and pepper. Roast, turning once, until caramelized and tender, about 30 minutes.
Meanwhile, place lentils and shallot in a medium saucepan and cover with water by two inches. Bring to a boil, then simmer, covered, until lentils are tender, about 20 minutes. Drain; discard shallot. Season with salt and pepper.
Combine vinegar and mustard. Pour remaining 3 tablespoons oil in a slow steady stream, whisking constantly. Toss lentils and celery with vinaigrette and season with salt and pepper. Spoon over roasted vegetables. Garnish with celery leaves.

I made this for dinner tonight, and it was delicious. I used acorn squash, beets, onions, and potatoes. I also tossed in a couple cloves of minced garlic with the veggies - so fragrant and yummy. To add flavor to the lentils, I simmered the lentils with bay leaf, onion, and plenty of salt. If the dressing has too much vinegar taste, you can whisk in some olive oil. I will definitely keep this recipe in my fall/winter rotation!

Read more at Wholeliving.com: Roasted Fall Vegetables with Lentils

Creamy Vanilla Pudding

2011-09-11T18:31:00.000-07:00

2 1/2 C Milk Divided
Pinch of Salt
1/2 C Sugar
3 T cornstarch
2 Egg Yolks
1 t Vanilla extract
1 T Butter

Place 2 cups milk and salt in saucepan. Sprinkle sugar on milk and do not stir; heat over medium high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from heat and stir in cornstarch mixture***. ***At this point be sure to temper the cornstarch and egg mixture so as to not curdle the eggies. Pudding will then begin to thicken. Return to heat and cook for about a minute and a half. Remove from heat; stir in vanilla and butter. Pour into individual dishes and serve warm...or cold. ENJOY!

S’Mores Cookies, please!

2011-02-24T15:15:00.000-08:00

photo courtesy here

S’Mores Cookies

3/4 cup butter — softened

1/2 cup white sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 cup graham cracker crumbs

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups semi-sweet chocolate

1 cup (more or less) of marshmallows (not large style)

2 Hershey Bars, broken into pieces

Beat together butter and sugars until light and fluffy. Blend in egg and vanilla. Add combined flour, graham cracker crumbs, baking soda and salt. Mix well. Stir in chocolate chips and (if using) other stuff.

Drop dough by heaping tablespoonfuls onto greased cookie sheets about 3 inches apart.

Bake in pre-heated oven 375 degrees F (190 degrees C) for 8 minutes. Remove and quickly press marshmallows and chocolate into cookies. Return to oven and cook until done (about 3 or 4 more minutes)

Makes about 3 dozen

recipe courtesy www.cookiemadness.net

HiLL

MACAROONS

2011-02-21T10:32:00.000-08:00

JOYFUL MACAROONS

Growing up we had a family friend named Joy that made these cookies. She made them the BEST! And today yesterday I think I got it!

They may not look great, so take our word, they taste YUMMY!

I usually leave them in too long. But you take them out looking puffy and a lil golden... for me it was 9 mins

AND THEN they thin out and are Mmmm Mmmm Good! Thanks, Joy, your trademark lives on :> xox
------------------------------------------------------

RECIPE

1 c white sugar

1/2 c brown sugar

1 c butter

1 egg

1 tsp salt

1 tsp vanilla

1 1/2 c flour

1 tsp baking soda

1 tsp baking powder

1 1/4 c quick oatmeal

3/4 c coconut

cream sugars with butter, add egg and mix well. Add dry ingredients, then oatmeal and coconut. Shape into small balls. Bake at 350 degreesF for 9-14 mins.

HiLL

Carrabba's Sausage and Lentil Soup

2010-12-17T14:19:00.000-08:00

Ingredients:

Servings: 8

2 tablespoons olive oil
1 cup onion, chopped
3/4 cup carrot, grated
1 garlic clove, minced
1 lb Italian sausage, spicy hot and in bulk
1/2 cup ham, diced
7 cups water
5 cups chicken broth
1 lb lentils, rinsed and picked over
1 tomato, diced
2 tablespoons cider vinegar
1 tablespoon fresh basil, minced
1 tablespoon fresh parsley, minced
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes

Directions:

Prep Time: 10 mins
Total Time: 1 1/2 hrs

Heat olive oil in large soup pot. Add onion, carrot, garlic, and sausage to the pot, Saute for 8 minutes, stirring often. Break up the sausage into small bits as it cooks.
Add ham and cook for an additional minute.Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer 1 hour.

Macaroni Grill Penne Rustica

2010-12-17T12:28:00.000-08:00

Ingredients:

Gratinata sauce use 4 1/2 cups

2 teaspoons butter
2 teaspoons chopped garlic
1 teaspoon Dijon mustard
1 teaspoon dill
1 teaspoon chopped rosemary
1 cup marsala wine
1/4 teaspoon cayenne pepper
8 cups heavy cream

Penne Rustica

1 ounce pancetta or 1 ounce bacon
18 shrimp, peeled and deveined
12 ounces grilled chicken breasts, sliced
16 -24 ounces penne pasta, cooked
3 teaspoons chopped pimiento
6 ounces butter
1 teaspoon chopped shallot
1 pinch salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs fresh rosemary

Directions:

Prep Time: 20 mins
Total Time: 50 mins

For Gratinata Sauce:

Saute butter, garlic, and rosemary until garlic begins to brown.
Add Marsala wine and reduce by one-third.
Add remaining ingredients, reduce by half of the original volume.
Set aside.

For Penne Rustica:

Saute pancetta until it begins to brown.
Add butter, shallots, and shrimp.
Cook until shrimp are evenly pink but still translucent.
Add chicken, salt, pepper, and mix thoroughly.
Add gratinata sauce and 1/2 cup parmesan cheese.
Simmer until sauce thickens.
In a large bowl, combine shrimp& chicken mixture with the cooked pasta.
Pour into a large casserole dish or roaster.
Top with remaining cheese, pimientos and sprinkle with paprika.
Bake at 475 degrees for 10 to 15 minutes.
Remove and garnish with fresh rosemary sprig.

Meatloaf

2010-12-17T12:09:00.000-08:00

Ingredients

6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg

For the glaze:

1/2 cup ketchup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Directions

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

pancakes

2010-10-22T08:52:00.001-07:00

Ingredients

1 1/4 cups milk or soy milk

1 egg

2 tablespoons light olive oil

1/2 teaspoon salt

2 tablespoons honey or agave nectar

1 cup whole wheat flour

2 teaspoons baking powder

Directions

Combine milk, eggs, oil, salt and honey in a blender blend for 5 seconds.

Add wheat flour and baking powder, blend for 5 to 10 seconds or until mixed.

Fresh Fruit Smoothie

2010-10-12T11:17:00.000-07:00

Ingredients

1 cup blueberry yogurt

2 cups frozen berry mix (strawberries, raspberries, blueberries)

1 cup fresh strawberries, raspberries, blueberries

1 banana

1 pear

2 cups milk

1/2 cup honey or agave nectar

Directions

throw all ingredients in the vit-mix and blend till smooth

Chicken & Dumplings

2010-07-08T12:09:00.000-07:00

Prep Time: 25 minutes

Cook Time: 8 hours

Total Time: 8 hours, 25 minutes

Ingredients:

1 potato, peeled and chopped
3 carrots, sliced
1 onion, chopped
3 cloves garlic, minced
1 cup sliced mushrooms, if desired
3/4 cup barley, if desired
2 cups chicken broth
1/4 cup flour
1/2 tsp. salt
1 tsp. dried thyme leaves
2 bay leaves
1/8 tsp. pepper
2 lbs. boneless, skinless chicken thighs or breasts, cut into 2" pieces
9 oz. pkg. frozen baby peas
1-1/2 cups Mix
1 Tbsp. snip Bisquick ped chives
1/2 cup milk
2 Tbsp. butter, melted

* You can add 1 or 2 cans of cream of mushroom/chicken soup if you'd like it a little more creamy.

Preparation:

In a 4 quart crockpot, mix potato, carrots, onion, garlic, and mushrooms if using. In medium bowl, combine chicken broth, flour and seasoning and mix until smooth. Pour over vegetables in crockpot. Add chicken.

Cover crockpot and cook on LOW for 6-8 hours until chicken is thoroughly cooked and no longer pink in center. Add peas and cover again. Cook on HIGH for 20 minutes until peas are hot.

In small bowl, combine baking mix with chives, milk, and melted butter and mix just until combined. Do not over mix.

If you don't have any baking mix, combine 1-1/2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt and 1 tablespoon snipped chives in a small bowl. Melt 6 tablespoons butter and mix with 1/2 cup milk; add to flour mixture and stir just until combined.

Drop dumplings by tablespoons onto hot, bubbling chicken mixture in crockpot. Cover and cook on HIGH for 20-25 minutes until dumplings are cooked through, fluffy, and a toothpick inserted in center comes out clean. Serves 4-6

Naan

2010-07-02T15:33:00.000-07:00

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

Directions

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Nutritional Information

Amount Per Serving Calories: 211 | Total Fat: 4.5g | Cholesterol: 24mg

Chicken Tikka Masala

2010-07-02T15:23:00.001-07:00

INGREDIENTS

Chicken Tikka:

0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
0.25 teaspoon cayenne pepper ( I used some chile flakes)
1 teaspoon table salt
2 lbs boneless skinless chiken breast , trimmed of fat (I used 2 1/2 lbs)
1 cup plain yoghurt
2 tablespoons vegetable oil
2 medium garlic cloves minced or pressed through a garlic press
1 tablespoon fresh ginger (grated)
1 Masala Sauce
3 tablespoons vegetable oil
1 medium onion diced fine
2 medium garlic cloves minced
2 teaspoons fresh ginger (grated)
2 jalapenos
1 tablespoon tomato paste
1 tablespoon garam masala
1 can crushed tomatoes
3 teaspoons sugar
0.75 teaspoon table salt
1 cup heavy cream
0.25 cup fresh cilantro (chopped)
1 tsp turmeric

PREPARATION

FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl.Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Add the crushed garlic and ginger.Rub it on the chicken and drizzle the olive oil. Place chicken in a ziploc bag and refrigerate overnight (or several hours).Take the chicken out from the fridge and add the yoghurt. Make sure it coats the chicken well. Let marinate for another 1-2 hours. In the meantime, get all the ingredients for the masala ready.

FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes.Add crushed tomatoes, sugar, turmeric, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. It is at this point that you may adjust the seasoning and add more spice if you like it spicier. Stir in cream and return to simmer.Remove pan from heat and cover to keep warm.

While sauce simmers, grill chicken on medium heat. Make sure you coat the chicken well with the yoghurt. Also, make sure you oil the grill ...as the chicken can easily stick. You can also do the chicken in the oven using the broiler. Just adjust oven rack to upper-middle position and heat broiler. Dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, and serve over rice.

Tips:

If your sauce is too thick, thin it out with some more cream or milk or chicken stock before serving.

You can also grill the chicken first and keep it warm... then proceed to make the sauce...

Hawaiian Haystacks

2010-07-02T15:12:00.001-07:00

Ingredients:
3 large chicken breasts
1 can cream of chicken soup
4 oz. cream cheese
4 oz. sour cream
1 pkg dry Italian dressing mix (Good Seasons)
3 Tbsp cornstarch or flour
Rice (prepared)

Directions:
Mix together soup, cream cheese, sour cream and Italian dressing mix until thoroughly mixed together. Place chicken breasts in crock pot, pour soup mix over chicken. Cook in crock pot on low for 6 hours or on high for 4 hours. Serve hot over prepared rice. Use toppings of your choice; see suggestions below.

Toppings (as desired): shredded cheese, pineapple tidbits, cashews, black olives, chow mein noodles, fresh or frozen peas (thawed), green onions (chopped), bell peppers (chopped), tomatoes (cubed), raisins, peanuts

Serves: 6-8

Chicken Tetrazzini

2010-06-20T02:17:00.000-07:00

1	package (7 oz) spaghetti, broken into thirds
2	cups frozen sweet peas
1/4	cup butter or margarine
1/4	cup flour
1/2	teaspoon salt
1/4	teaspoon pepper
1	cup chicken broth
1	cup whipping cream
2	tablespoons dry sherry or water
2	cups cubed chicken
5-6 1/2	sliced mushrooms, sautéed onion, sautéed
1 1/2	Italian dressing package cup grated Parmesan or cheddar cheese



	Print these coupons...





	About Concordance™

1.	Heat oven to 350°F. Cook and drain spaghetti as directed on package.
2.	Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
3.	Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute and add Italian dressing package. Stir in sherry, spaghetti, peas, chicken, mushrooms and onions.
4.	Into ungreased 2-quart casserole, pour spaghetti mixture. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.
High Altitude (3500-6500 ft): Increase chicken broth to 1 1/4 cups. Bake about 40 minutes.

Chicken Enchiladas

2010-06-20T02:08:00.000-07:00

Ingredients:

1 can cream of chicken soup
1 can cream of mushroom soup
1 can (4 ounces) chopped green or yellow chiles
2 teaspoon chili powder
4 teaspoon garlic powder
1/4 teaspoon Tabasco sauce or cayenne pepper
1/4 teaspoon pepper
1 cup chicken broth
4 cups chicken, cooked
8-10 ounces grated cheddar cheese
4-5 cups tortilla chips

Directions:

Cook the chicken in water until done. Shred chicken. Combine the first eight ingredients in a bowl to make the sauce. Layer in this order: the 3/4 of the tortilla chips, chicken, half of the cheese, sauce, remaining tortilla chips and cheese in a 13x9x2-inch baking pan. Bake at 350º for about 30 minutes.

Roy's Famous Chocolate Souffle

2010-06-20T01:41:00.000-07:00

Ingredients

6 tablespoons unsalted butter
4 ounces semisweet chocolate (1 cup chocolate chips)
3/4 cup sugar
1 3/4 tablespoons cornstarch
2 eggs, plus
2 egg yolks

Directions

1
Melt butter and chocolate together in a double boiler.
2
Combine sugar and cornstarch. In a separate bowl, whisk eggs with yolks. Add chocolate mixture to sugar mixture; combine thoroughly. Add eggs and whisk just until smooth. Refrigerate overnight.
3
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking oil. Spray molds* with oil and line with parchment. Spray parchment with oil. Scoop batter into molds so they are 2/3 full. If using small ramekins, cut a piece of parchment to fit the bottom, then spray the sides generously.
4
Bake on top rack of oven 20 minutes, or until sides are set but center is still undercooked. Remove from oven. Holding each mold with tongs or potholders, slip a metal spatula underneath and transfer to plate. Slip a butter knife between the parchment and the mold to loosen cake; slip off mold and peel off parchment. Serve immediately. Makes 4 3-inch cakes (if using 8-ounce tomato sauce cans you'll get 6).
5
*if you don't have bottomless round dessert molds, 8-ounce tomato sauce cans with the tops & bottoms removed work also.

Texas Roadhouse ® Sweet Yeast Rolls

2010-06-19T13:07:00.001-07:00

Texas Roadhouse Sweet Yeast Rolls

1/2 solid cake of yeast or 1 pkg of active dry yeast
1/2 cup warm water
2 cups milk
1/2 cup sugar
2 quarts all purpose flour

2 TBS melted butter
2 whole eggs
2 tsp salt

Directions:
Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool to lukewarm. Add yeast, sugar and enough flour to make medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter (which has been cooled), eggs, and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest. Meanwhile, clean and dry bowl; grease clean surface of bowl. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover, let rise in warm place until double in bulk. Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled. Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more. Cool on rack. Makes 5 to 6 dozen.

Like Texas Roadhouse Cinnamon Butter

1/2 cup Butter

1/2 cup Powdered Sugar

1/2 cup Honey

1 tsp Cinnamon

Blend all ingredients at room temp.

Baked Potato Wedges

2010-06-01T15:04:00.000-07:00

5 red potatoes - cut into wedges

Jonny's seasoning

Steak seasoning

Spray butter

Place potato wedges onto a baking pan, spray with butter, sprinkle Jonny's and steak seasoning.

place in oven at 350 degrees for 40 min.

Salsa

2010-06-01T14:23:00.000-07:00

3 Tomatoes

1/2 Sweet onion

1/2 cup Cilantro

1 Lime

optional

1/2 cup corn

1/2 cup black beans

In a blender, blend on low the 3 tomatoes. Add diced sweet onions and fresh cilantro. Squeeze in the lime and blend till mixed. Poor into bowl and add corn and black beans.

Burrito

2010-05-31T15:40:00.000-07:00

1 Tbs. olive oil
1 pre-cooked potato, cubed

1 cup black beans
1 pre-cooked

Chicken or steak

1 Tbsp. turmeric
1 small sweet onion, diced
salt and pepper to taste
whole-wheat tortillas, warmed
2 avocados, diced or mashed
fat free sour cream
salsa

cheese

Heat olive oil in a large frying pan. Saute onions, add potatoes and black beans and stir. Cook for about 5 minutes. Add steak. Stir. salt, and pepper. Serve in a warmed tortillas with cheese, avocado, sour cream, and salsa.

Easy Mexican Crock Pot

2010-02-02T13:16:00.000-08:00

Ingredients

2 to 3 Chicken Breasts

1 Cup Salsa

1 Can refried beans

cheese and tortillas

Not necessary but nice to add if you want.

A bit of brown sugar.

Onions.

Put chicken in crock pot. Mix salsa and beans and spread over chicken. Turn on low for a few hours. Shred and serve in tortilla and add cheese. This is so delicious, easy to add to and sooo easy make. Enjoy my friends!

Strawberries & Chicken Bagel Sandwich

2009-08-12T15:35:00.000-07:00

Bagel (lightly toasted)
Strawberry cream cheese
Grilled chicken breast (cut in strips)
Spinach leaves
Mozzarella cheese
Strawberry slices
Red grapes (sliced in half)
Cherry tomatoes (sliced in half)

Oh man! This is better than you would expect.

Mrs. Field's Chocolate Chip Cookies

2009-08-06T15:56:00.000-07:00

1 1/2 C Sugar
2 C Brown Sugar
1 lb. Butter (+ a little more)
6 C Flour
3 Eggs
2 - 4 Tbs. Vanilla (the more the merrier)
1 1/2 tsp. Baking Soda
1 1/2 tsp. Salt
3 C Chocolate Chips
2 C Nuts or Raisins or Oats

Bake at 350 for 8 min. (give or take)

My Tasty Make-Shift Parmesan Sauce

2009-06-27T13:48:00.000-07:00

I made this recipe up the other night when I was starving and in dire need of something super tasty. Here's what I came up with.

Ingredients (I think)
Butter
Flour
Milk
Garlic
1 Yellow Onion
Cream of mushroom soup
Parmesan cheese
Thyme
Salt, Pepper
Paprika

Start by making a rue, with some extras.
So melt about 2 to 3 Tablespoons of butter in a pot. Saute the onions and garlic. Proceed to whisk in some flour continue stirring til thick about 10 seconds but continue to stir and cook for maybe a minute (this gets out the floury taste). Then Start adding milk or cream. Add little by little until you have your desired viscosity. Then add the soup. (I use the soup to give it a more creamy feeling when I don't have cream, plus I just love it.) Turn the burner to low now and let this simmer. Taste and then add whatever spices you like. I have found that I for sure do salt, pepper, thyme and paprika, but it really depends on what I have. Oh! and don't forget to add the Parmesan cheese. I add probably 1/2 a cup or so.

When I made this, I decided thatI would make this and saute some chicken, broccoli and mushrooms add it to my sauce and had it over a baked potato :) It turned out to be SO perfectly delicious. (If you're into that stuff)

Avacado Lime Pie

2009-02-25T19:21:00.000-08:00

This is really yummy. It tastes like key lime pie.

Ingredients (filling):
2 large ripe avocados
juice from 3 fresh limes
8 oz pkg cream cheese
1 large package lime jello
1 cup sugar

Ingredients (crust):
24 graham crackers
1/4 cup sugar
6 Tbs. butter

Instructions (filling):
Dissolve jello in 2 cups hot water.
Mix all ingredients in blender and blend until smooth. Pour into 2 graham cracker pie crusts.
Refrigerate until set.

Instructions (crust):
In a small saucepan or the microwave, melt 6 tablespoons of butter.
Place about 24 graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches.
Measure 1 1/2 cups of graham cracker crumbs into a medium bowl.
Add 1/4 cup of sugar to the graham crackers.
Add the melted butter.
Stir or blend together with your hands.
Press into the pie plate or other pan.
To pre-bake the pie crust, bake for 8 to 10 minutes in a preheated 350 degree F. oven.

Tips: Add a little cinnamon, nutmeg, or allspice to the crumbs for a spiced flavor. Top with cool whip or whipped cream (optional).

BREADelicious!

2009-02-23T18:21:00.000-08:00

Focaccia Bread (italian flat bread)

TIME: Prep: 15 Min + rising

BAKE: 20 min.

Ingredients:

3 C. bread flour

1/2 tsp. salt

2 tsp. rapid rise yeast

6 tbsp. olive oil

2/3 C. warm water (110 F)

1/4-1/3 C. olive oil

1 tsp. salt

1 tsp. basil

1 tsp. garlic salt

1 tsp. garlic powder

1 tsp. onion powder

dash cumin

1 thinly sliced tomato (optional)

crumbled feta cheese (optional)

sliced olives (optional)

Directions:

in a large bowl, sift together flour and salt; stir in yeast. Add olive oil and warm water; mix well. Knead on a lightly floured surface until smooth and elastic, about 5 min. Cover dough and let relax for 10 min.
Roll dough into a rectangle approx. 7x11 in. Place on a lightly oiled baking sheet and make about 20 deep impressions in the dough with your fingers. Cover with greased (cooking spray) plastic and leave in a warm place until doubled in size, about 40 min.
Preheat oven to 425 F.
Pour 1/2 of remaining olive oil in small bowl. Stir in salt, basil, garlic salt, garlic powder, onion powder, and cumin and mix. Add tomato slices (and feta and olives) to olive oil and spice mixture and coat well. Brush loaf with remaining olive oil, then top with tomatoes. Drizzle remaining oil and spice mixture over loaf.
Bake in preheated oven until golden brown, about 20 minutes.

Honey Oat Wheat Bread

TIME: Prep: 25 min. + rising

Bake: 40 min. + cooling

Ingredients:

2 cups water, divided
1 cup rolled oats
1/3 cup butter, softened
1/3 cup honey
1 tablespoon salt
2 packages (1/2 ounce each) active dry yeast
1 egg
4 to 5 cups all-purpose flour (2+ cups white, 2+ cups wheat), divided
Melted butter, optional

Directions:

In a small saucepan, heat 1 cup water to boiling. Stir in the oats, butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Heat remaining water to 110°-115°.
In a large mixing bowl, dissolve yeast in warm water. Add the egg, oat mixture and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough.
Spread batter evenly into two greased 8-in. x 4-in. loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubled, about 35-40 minutes.
Bake at 375° for 40-45 minutes. Remove from pans to wire racks to cool. Brush with melted butter if desired. Yield: 2 loaves (12 slices each).

Oriental Chicken Salad

2009-02-11T16:38:00.000-08:00

Dressing
½ C Vegetable or Canola Oil
½ C White Vinegar
1 tsp. Salt
1 tsp. Pepper
3 T Sugar
2 Chicken seasoning ramen packets

Salad
1 Small head of cabbage
3-4 chicken breasts
2 Crushed packets of ramen noodles (dry)
2 (3oz) packets of slivered almonds
2-3 T sesame seeds

Mix all ingredients for the dressing with a whisk or in a shaker and refrigerate. Cook the chicken. Dice chicken. Chop cabbage. Saute the almonds and sesame seeds and pour over cabbage. Put all salad ingredients together and mix. Follow with dressing and toss.

I got this from Jana Potts, you've probably tried it and you and your Huz's will totally dig it...Mine did!

Peanut Butter Sandwiches

2008-12-08T09:55:00.001-08:00

Makes: 3 dozen
Prep: 20 minutes
Bake: 10 minutes
Chill: 30 minutes
Ingredients
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter, room temperature
1 cup granulated sugar
1 large egg
Peanut Butter Filling:
3/4 cup peanut butter
1/4 cup confectioners' sugar
1 cup semisweet chocolate chips
4 teaspoons vegetable oil
Directions
1. Heat oven to 350 degrees F. In medium bowl, whisk flour, baking soda and salt. In large bowl, beat butter, peanut butter, sugar and egg until smooth. On low, beat in flour mixture.
2. For each cookie, roll 1 rounded teaspoon dough into 1-inch ball; place 2 inches apart on ungreased baking sheets.
3. Bake in 350 degree F oven 10 minutes until puffed. Let stand 2 minutes on sheet. Remove cookies to rack; let cool.
4. Filling: In bowl, mix peanut butter and sugar. Spread flat side of half the cookies with 1 rounded teaspoon filling; top with remaining cookies. Refrigerate until firm, 30 minutes.
5. In small bowl, microwave chips and oil at 100 percent power 1 minute; stir until melted. Dip cookies halfway into chocolate; let excess drain off. Place on waxed-paper-lined sheets. Drizzle with remaining chocolate. Refrigerate to set.

Banana-Bran Muffins

2008-11-09T21:48:00.000-08:00

1 cup wheat flour
1 cup wheat bran
1 teaspoon baking soda
1/2 cup chopped walnuts
1 cup mashed ripe banana
1 cup applesauce
1/2 cup firmly packed brown sugar
1 egg

Pre-heat oven 375 degrees
Stir together flour, wheat bran, baking soda and nuts
Beat together the banana and applesauce, then mix in brown sugar and egg
Add the combined dry ingredients and stir just until blended.

Spoon mixture into muffin pan. Bake until toothpick comes out clean, 15-20 minutes. Let cool in pan 3-5 minutes, then remove.
Enjoy!

Whole-Wheat Pancakes

2008-10-05T02:58:00.000-07:00

5 cups whole-wheat flour
5 tsp baking powder
pinch of salt
1/4 cup olive oil
1 can coconut milk
3 1/2 cups water
1/4 cup of pure maple syrup to sweetness desired (optional)

add ingredients into a mixing bowl and mix batter
cook on non-stick skillet or waffle iron

Green Smoothie

2008-10-05T02:54:00.000-07:00

2 cups fresh spinach leafs
1 cups frozen mixed berries
1 cup orange juice
1 carrot
1 banana
1 cup yogurt

add contents to a blender and blend until smooth

Peach Crisp

2008-09-24T14:56:00.000-07:00

Ingredients
Serves 6 to 8
FOR THE TOPPING
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup canola oil
2 tablespoons water
1/3 cup coarsely chopped almonds
FOR THE FILLING
3 1/2 pounds ripe peaches (about 11 medium peaches)
1 tablespoon fresh lemon juice
2 tablespoons all-purpose flour
1/4 cup sugar
FOR SERVING
Vanilla ice cream (optional)

Directions
For the topping: Preheat the oven to 375 degrees with rack in the middle position. In a large bowl, whisk together flour, oats, sugar, cinnamon, and salt. Stir in oil and water until blended. Topping will look like clumpy wet sand. Stir in almonds and set aside.

For the filling: In a large saucepan of boiling water, working in batches, blanch peaches for 1 minute. Remove them with a slotted spoon and transfer to a bowl of cold water. When cool enough to handle, peel off skin. Halve, pit, and cut peaches into 1/2-inch wedges.

In a medium bowl, mix together peaches, lemon juice, flour, and sugar. Place filling in an 8-inch square baking pan. Sprinkle topping evenly over peaches. Bake until the topping turns a deep, golden brown and the filling is bubbling around the edges, 30 to 35 minutes. Serve warm or at room temperature with vanilla ice cream, if desired.

Roasted Garlic White Pizza with Garlic Sauce

2008-09-16T09:24:00.000-07:00

Pizza Ingredients:

1 cup whole milk (or regular milk)

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1/4 teaspoon plus a pinch salt

1/4 teaspoon cayenne pepper

3 to 4 heads Roasted Garlic,

2 to 3 tablespoons yellow cornmeal, for sprinkling on baker's peel

8 ounces fresh mozzarella, sliced

4 ounces grated fontina

2 tablespoons chopped fresh basil leaves

2 tablespoons chopped fresh parsley leaves

Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.
In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.

Place a pizza stone in the oven and preheat to 500 degrees F.
Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet.

Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately.

Roasted Garlic: 3 to 4 heads garlic, upper quarter removed 4 teaspoons olive oil Kosher salt Freshly ground black pepper

Preheat the oven to 350 degrees F. Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed.

Parmesan Pizza Dough:

1 cup warm water (105 to 115 degrees F)

1 (1/4-ounce) envelope active dry yeast

1 teaspoon honey

2 tablespoons extra-virgin olive oil

2 3/4 cups unbleached all-purpose flour

1/2 cup finely grated Parmesan Pinch salt

Yellow cornmeal, for sprinkling the baking sheet

In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.

Orange Brownies

2008-09-15T10:35:00.000-07:00

1 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 cup (2 sticks) butter, softened
4 eggs
2 teaspoons pure orange extract
1 teaspoon grated orange zest

Glaze: 1 cup confectioners' sugar 2 tablespoons orange juice 1 teaspoon grated orange zest
Preheat oven to 350 degrees F.

Grease a 13 by 9 by 2-inch pan and set aside. In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, orange extract, and orange zest and beat with a handheld electric mixer until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork.

Glaze:
Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares.

Mint Oreo Truffels

2008-09-03T00:13:00.000-07:00

Hey Ladies,

Get out your skinny jeans and start mixin'!

These are seriously the easiest thing in the world!! (almost as easy as rice crispy squares!)

Mint Oreo Truffles

1 pkg. Double Stuf Oreos - Cool Mint Flavor - (1 lb. , 1 oz. pkg.)
• use 22 cookies with cream centers included
• use 10 cookies with cream centers discarded
1 pkg. (8 oz.) cream cheese, room temperature
chocolate bark or candy coating*

Finely crush the cookies in a food processor or a ziploc bag with a rolling pin.
Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely.
Roll the mixture into 1" balls and place on wax paper covered cookie sheet.
Place covered in freezer or refrigerator for a few minutes to help retain shape when dipping in melted chocolate.
Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
Refrigerate and enjoy!

These are SOO good frozen! Makes about 36 depending on the size of your balls.

:)

Here is the original blog as well. Straight from the horses mouth.

broccoli salad

2008-09-01T14:22:00.000-07:00

8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice

1. make bacon and cut into small pieces. i zap in the microwave cause i hate to get burned when i make it on the stove and it seems to be a little less greasy. i just put in on a plate with paper towels over and under it and cook till it is done.

2. put broccoli, cheese, onion, bacon in bowl.

3. prepare the dressing in a small bowl- whisk together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

some people like to add nuts or sunflower seeds, raisins, and/or grated carrots. luke would throw up if there were raisins in it, so i don't do that. but that doesn't mean you can't. also you could use low fat mayo, or lessen the amount a tad and it wouldn't hurt either. enjoy!

Pani PoPo

2008-08-28T17:01:00.000-07:00

Ingredients

1 can coconut milk

3 1/2 Cups water

3/4 cup sugar

5 T Corn starch

Uncooked rolls of choice

Cook over medium heat until thickened.

Cool and pour in 2 9x13 pans.

Reserve some coconut mixture to pour over top of hot rolls.

Take egg size balls of dough and place them on top of the pudding/milk.

If home made dough. Let raise 30 min. Bake at 375 for 20 min. Or until

rolls are brown. This can be made with store bought rolls or homemade dough.

Either way is delish!

The Williams 'Artichoke Love' Dip

2008-08-27T16:40:00.001-07:00

ARTICHOKE LOVE

1- 8oz package of Fat Free Cream Cheese
1- 5oz can of artichoke hearts
1 cup of mayonnaise
1- 4oz can of green chili peppers
1/2 cup Parmesan cheese

Pre-heat oven to 350
Drain the artichoke hearts and cut into smaller pieces
Combine all ingredients into an oven-proof dish/bowl
Sprinkle some additional Parmesan on top
Put in oven for 25-35 minutes uncovered
Delicious with Tortilla chips, veggies, or sourdough
Great party dish or appetizer
Expect compliments & enjoy!

Mouthwatering Manicotti

2008-08-21T11:53:00.000-07:00

INGREDIENTS
1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
3/4 cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 1/2 ounces manicotti pasta

DIRECTIONS
Cook manicotti in boiling water until done. Drain, and rinse with cold water.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
Bake 45 minutes, or until bubbly.

Lentil and Veggie Tostadas

2008-08-20T22:05:00.000-07:00

before the cheese

This is one of my favorite recipes, it's so yummy, healthy and delicious. I'm going to put the recipe down as I have it, but I usually add twice as many lentils and I switch up the veggies all the time. All veggies taste really good with this. I also just make the dried lentils from the bag ahead of time instead of using canned.

start to finish: 20 minutes makes: 4 main-dish servings

1 3/4 cups water
3/4 cups red lentils, rinsed and drained
1/4 cup chopped onion
1/2 tsp salt
1/2 tsp ground cumin
1 clove garlic, minced
1 to 2 tablespoons snipped cilantro
4 tostada shells
2 cups assorted, chopped veggies (such as broccoli, avocado, tomato, zucchini, yellow squash)
3/4 cup monterey jack cheese shredded (I use any kind)

1. In a medium saucepan stir together the water, lentils, onion, salt, cumin, and garlic. bring to boiling; reduce heat. Simmer, covered, for 12 to15 minutes or until lentils are tender and most of the liquid is absorbed. Use a fork to mash the cooked lentils; stir in cilantro.

2. Spread lentil mixture on tostada shells; top with vegetables and cheese, Place on a large baking sheet. Broil 6 inches from the heat about 2 minutes or until cheese melts.

done

Duff's Chicken & Broccoli

2008-08-07T23:31:00.000-07:00

For the record... this is really easy to alter the amount of ingredients, so keep that in mind!

2-3 cups cooked chicken, diced

1 bunch or bag of broccoli, cooked

1 box stove top stuffing

3 handfuls of cheese. cheddar or mixed.

Sauce (don't alter to much here)

1 cup mayonaise

1 can cream of chicken

milk...to make the mix more liquidy.

2 dashes Curry powder

salt and pepper

Preheat oven to 350*. I use a 9x13, unless I feel like a smaller pan :) I layer the bottom of the pan with the desired amount of broccoli and sprinkle 3/4 cheese over it. On top of that I layer the COOKED chicken. I mix up the sauce to about the consistency of yogurt and layer on top of chicken. I then top with the stuffing. When it comes out i sprinkle the rest of the cheese on. Heat through for about 20-30 minutes.

Chicken Salad

2008-08-07T22:46:00.000-07:00

4 c diced cooked chicken breasts

2 tbs green onion

3/4 tsp salt

1/8 tsp pepper

dash of thyme

pinch of ginger

1 16oz pkg bowtie shaped pasta

8 oz Kraft Coleslaw dressing

1 c mayonnaise

Mix and refrigerate overnight

Before serving add:

1 small can pineapple tidbits

1 small can mandarine oranges

1 small can water chestnuts

2 c. red grapes- cut in half (or fourths)

1 cup diced celery

1 diced apple (green)

3/4 c. slivered almonds.

servings: 20

* I usually half this reciepe and it's PLENTY for the two of us. AND you can add anything else you want, or leave any of the 'before serving add' ingredients.* HAPPY COOKING!

Tortilla Rollups

2008-08-07T18:47:00.000-07:00

INGREDIENTS

1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 (1 ounce) package dry fiesta-style ranch dressing mix
1 cup chunky salsa
1 1/2 cups shredded Cheddar cheese
10 (10 inch) flour tortillas

DIRECTIONS

In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

Festive Pumkin Soup

2008-08-07T17:30:00.000-07:00

9” pumpkin
1 Tb. Butter
1 tsp. salt

Cut lid of the pumpkin and clean out. Combine the butter and salt, and rub the butter/salt
mixture on the inside of the pumpkin.

3 Cups bread (bite sized & toasted)

Break bread into bite sized pieces and bake at 300º for 15 min (until dry), set aside.
(Preheat oven to 375º)

1 Cup chopped onions
¾ Cup butter

Sauté onions in the butter. Stir in the bread and cook for 2 min.

1 tsp. nutmeg
½ tsp. pepper
1 tsp. sage
1 tsp. salt
1 cup grated Swiss cheese
5 cups chicken broth
1 Bay leaf
1 cup cream (whipping cream or half & half)
chopped parsley

Combine the remaining ingredients with the Sautéed onions. Remove from heat and spoon
mixture into the pumpkin. Bake entire pumpkin (with soup inside) on a greased cookie sheet
for 2 hours at 375º.

Japanese Curry

2008-08-07T16:53:00.001-07:00

Ingredients

2 blocks yellow curry (international section of the grocery store)
1 lb chicken, beef, or pork
3 onions
2 carrots
2 potatoes
1 clove garlic
6 cups water
steamed rice

Preparation

Chop meat, onions, carrots, potatoes, and garlic. Mix together in a large pot with curry and water. Boil until meat is thoroughly cooked and potatoes are tender. Serve with rice.

Creamy Pesto Chicken and Asparagus

2008-08-07T14:52:00.000-07:00

It's delicious and ready in only 15 min!

Ingredients

1 bunch steamed asparagus
2 chicken breasts (sliced into strips)
2 Tbs. pesto sauce
1 jar Alfredo sauce
4 - 6 mushrooms (sliced)
1 Tbs. chili powder
1 tsp. garlic powder
1 Tbs. olive oil
1/4 cup water
salt and pepper to taste
grated Parmesan cheese
cooked penne noodles

Preparation
Place chicken, mushrooms, olive oil, and water in a skillet and sprinkle with chili powder, garlic powder, salt and pepper; cover and simmer on medium heat for about 10 minutes, stir occasionally. Meanwhile, cut asparagus and steam for 7 minutes. Cut center of a piece of chicken to be sure it is cooked thoroughly. Add Alfredo and pesto sauces to chicken. When mixture begins to bubble, add asparagus and turn heat to low and simmer until ready to serve. Serve over cooked penne noodles.

Tips
If you're not in the mood to cook raw chicken, try Tyson's brand cooked and flavored chicken strips found in the lunch meats section at the grocery store. I like to use the Southwest flavored chicken strips and then omit the chili powder (or leave it in for a little extra flavor).

If you like seafood, try shrimp instead of chicken.
Want a little spice? This dish can be served Cajun style. Just add a little cyan pepper.
Asparagus is delicious, but it can be a little pricey ($5 - $6/lb. ugh!), so switch it up and try broccoli instead.

Macaroni and Cheese Makeover

2008-08-07T12:57:00.000-07:00

A healthier alternative to high-fat macaroni and cheese.

When I made this for the recipe party, I didn't add the breadcrumb topping because I was out of time. But it is SO much better with the topping.

You can alter this recipe to fit your taste. For example, you can omit the cottage cheese if you are not thrilled with the texture, and the recipe still tastes great without it. Or you can add a few little things like broccoli and chicken to make this a yummy chicken, broccoli, mac & cheese casserole.

I'm not the biggest fan of macaroni noodles, so I always swap those out for penne noodles.

Ingredients

4 cups cooked elbow macaroni (about 2 cups uncooked)
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
1 cup 1% low-fat cottage cheese
3/4 cup nonfat sour cream
1/2 cup skim milk
2 tablespoons grated fresh onion
1 1/2 teaspoons reduced-calorie stick margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
Vegetable cooking spray

Topping Ingredients

1/4 cup dry breadcrumbs
1 tablespoon reduced-calorie stick margarine, melted
1/4 teaspoon paprika
Fresh oregano sprigs

Preparation

Combine first 10 ingredients; stir well, and spoon into a 2-quart casserole coated with cooking spray. Combine breadcrumbs and next 2 ingredients; stir well. Sprinkle over casserole. Cover and bake at 350° for 30 minutes. Uncover; bake 5 minutes or until set. Garnish with oregano.

Yield

6 servings (serving size: 1 cup)

Nutritional Information

CALORIES 356(28% from fat); FAT 11.2g (sat 5.2g,mono 3.3g,poly 1.4g); IRON 2mg; CHOLESTEROL 63mg; CALCIUM 402mg; CARBOHYDRATE 37.5g; SODIUM 724mg; PROTEIN 24.9g; FIBER 1.2g

Cooking Light, MARCH 1995

Luscious Lemon Bars 101

2008-08-07T01:43:00.000-07:00

crust

1/2 c. butter

1/4 c. white sugar

1 1/3 c. flour

filling

2 eggs

2 tbsp. flour

1/2 tsp. baking powder

3/4 c. sugar

3 tbsp. lemon (sometimes i double this)

directions:

mix crust ingredients until they're a thick cream consistency and place in ungreased 8 x 8 pan. (of course pat it down - you can leave little finger divets for the filling to ooze into if you like)
bake at 350 degrees for 15-20 minutes
add filling
bake for an additional 10-15 minutes
let cool
sprinkle with powdered sugar for aesthetics and serve

Shanae's Chicken Parmesan

2008-08-07T00:57:00.000-07:00

4 chicken breasts
1 cup Italian style bread crumbs
1 egg
2 Tbs. olive oil

directions:

beat the chicken breasts with a mallet
coat in egg, then coat in bread crumbs
fry chicken in olive oil until breads crumbs are browned
place in oven pan

sauce
4 tomatoes - chopped
1 Maui sweet onion - saute
2 tbs brown sugar
1 Tbs. salt
2 tsp. pepper

directions:

blend sauce together in blender on low
spread over chicken
place in oven 325 degrees for 20 min.
sprinkle Parmesan cheese on top directly after removing from oven

Hillary's Meatloaf

2008-08-07T00:23:00.000-07:00

1 lb. hamburger
2 eggs
1/3 cup bread crumbs
1/2 cup milk
1/4 cup onions
1 Tbs. parsley
1/2 tbs. salt
2 tsp. sage

directions:

combine with hands
add beef
375 degrees 50-60 min.

sauce
(add last 5-10 min.)
1/4 cup ketchup
2 Tbs. brown sugar
1 Tbs. dry ground mustard

skinny jeans recipes

Pumpkin chocolate chip cookies

Ingredients

Directions

Crock Pot Chicken Noodle Soup

Ingredients

Directions

Chicken Parmigiana

Chicken BLT Salad with Buttermilk Dressing

Veggie Pasta Roll-Ups (makes 8 roll-ups)

Blueberry Muffins

Chicken Enchiladas

Peanut Butter Pancakes

Pumpkin Pie Green Smoothie Recipe

Taco Meat in the Crockpot

Florentine Ravioli

Quinoa Cereal

INGREDIENTS

DIRECTIONS

Roasted Fall Vegetables with Lentils

INGREDIENTS

DIRECTIONS

Creamy Vanilla Pudding

S’Mores Cookies, please!

MACAROONS

Carrabba's Sausage and Lentil Soup

Ingredients:

Servings Size

Directions:

Macaroni Grill Penne Rustica

Ingredients:

Gratinata sauce use 4 1/2 cups

Penne Rustica

Directions:

Meatloaf

Ingredients

For the glaze:

Directions

pancakes

Fresh Fruit Smoothie

Chicken & Dumplings

Prep Time: 25 minutes

Cook Time: 8 hours

Total Time: 8 hours, 25 minutes

Ingredients:

Preparation:

Naan

Ingredients

Directions

Nutritional Information

Chicken Tikka Masala

INGREDIENTS

Chicken Tikka:

PREPARATION

Hawaiian Haystacks

Chicken Tetrazzini

Chicken Enchiladas

Roy's Famous Chocolate Souffle

Ingredients

Directions

1

2

3

4

5

Texas Roadhouse ® Sweet Yeast Rolls

Baked Potato Wedges

Salsa

Burrito

Easy Mexican Crock Pot

Strawberries & Chicken Bagel Sandwich

Mrs. Field's Chocolate Chip Cookies

My Tasty Make-Shift Parmesan Sauce

Avacado Lime Pie

Tips: Add a little cinnamon, nutmeg, or allspice to the crumbs for a spiced flavor. Top with cool whip or whipped cream (optional).

BREADelicious!

Ingredients:

Directions:

Oriental Chicken Salad

Peanut Butter Sandwiches