Saturday, October 16, 2010

Mom-Style Creamy Chicken 'N Veggies

Mmm...imagine chicken pot pie without the crust. This Hungry Girl recipe as usual is delicious and super easy! If you want to make sure to get all the delicious cream, serve it over mashed potatoes. Thank you Hungry Girl!

Mom-Style Creamy Chicken 'N Veggie
Adapted from Hungry Girl 1-2-3 Cookbook

1 cup canned 98% fat-free cream of mushroom condensed soup
1 cup fat-free sour cream
2 teaspoons chopped garlic
1/4 teaspoon salt, or more to taste
4 cups frozen cauliflower florets
2 cups frozen bite-sized mixed vegetables
1 cup canned sliced mushrooms, drained
20 ounces raw lean skinless boneless chicken breast
Salt, black pepper, and additional spices, to taste


Preheat oven to 375 degrees.
In a large bowl, mix condensed soup, sour cream, garlic, and salt. Add cauliflower, mixed veggies, and mushrooms, and stir to coat. Set aside.
Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Season chicken with salt, black pepper, and any additional spices you like. Place chicken in center of the foil, and top with veggie mixture.
Place another large piece of foil on top. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for about 1 hour, until chicken is cooked through.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) If you like, season to taste with pepper and additional salt. Now dig in!

Rosemary, Garlic and Goat Cheese Smashed Potatoes

I love many possibilities and a side dish that keeps on giving through at least two meals!

Rosemary, Garlic, and Goat Cheese Smashed Potatoes
Adapted from Weight Watchers 5 Ingredient 15 Minute Cookbook Winter 2008


1 pound small red potatoes, quartered
1/2 cup goat cheese, softened
1/4 cup fat free milk
2 t chopped fresh rosemary
2 garlic cloves, minced
1/4 t salt
1/4 t freshly ground black pepper

1. Place potatoes in a large Dutch oven with water to cover; bring to a boil. Cover, reduce heat, and simmer 8-10 minutes or until tender; drain
2. Combine cooked potatoes, goat cheese, and remaining ingredients in a large bowl. Mash with a potato masher to desired consistency

Chicken, Artichoke and Mushroom Fettuccine

This is simple, healthy and quick enough to do for a week night meal! DH hates artichokes but wouldn't you know...I once again made a dish with an ingredient he didn't like he didn't complain a bit!

Chicken Artichoke and Mushroom Fettuccine
Adapted from Weight Watchers 20 Minute Recipes Spring Fall 2008

1 (9-ounce) package fresh fettuccine
Cooking spray
1 (8-ounce) package presliced mushrooms
2 tablespoons light stick butter
1 tablespoon all-purpose flour
1 cup fat-free milk
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups chopped skinless rotisserie chicken breast
1 (14-ounce) can quartered artichoke hearts, drained
2 tablespoons fresh lemon juice
1/4 cup chopped green onions (optional)
Shaved fresh Parmesan cheese (optional)
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

While pasta cooks, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms, and sauté 5 minutes or until mushrooms are tender and liquid evaporates, stirring frequently. Remove from pan, and keep warm.

Add butter to pan, and cook over medium heat 1 minute or until butter melts. Add flour, and stir with a whisk; cook 1 minute or until bubbly. Add milk, salt, and pepper; cook 3 minutes or until thick, stirring constantly.

Add reserved mushrooms, chicken, and artichokes to pan, stirring gently. Cook 3 minutes or until thoroughly heated. Add lemon juice and, if desired, green onions. Toss chicken mixture with pasta. Sprinkle with Parmesan cheese, if desired.

Cheesy Buffalo Crab Potato Skins

Feeling a bit inspired on game day I remembered that we had some cooked chicken tenders that I had used for another dish. I was suddenly bummed that someone else in the house had eaten them as a snack. Then I decided I would try this idea with canned crab that we had. As you probably know by now...we have a major obsession with anything buffalo. It was that moment that the "Cheesy Buffalo Crab Potato Skins" were born. YUM!


Basting Oil for Potatoes:
2 T olive oil
1/8 t salt
1/4 t pepper
1/4 t garlic powder
dash of paprika
*Combine all these ingredients into a small bowl*

4 Large Baking Potatoes
1 can lump crab meat, drained
1/4 cup Buffalo Sauce (I use Frank's Buffalo Wing Sauce)
1 Garlic Clove, minced
1/2 cup part-skim mozzarella cheese
1/3 cup reduced-fat blue cheese crumbles
1/3 cup Real Bacon Pieces


1. Bake potatoes at 400 degrees until tender (typically around 45-50 minutes)
2. While potatoes are baking, prepare your Basting Oil Mixture; set aside. Combine crab, buffalo sauce, garlic, bacon pieces; set aside
3. Set potatoes out to cool and cut in half length wise (Don't turn off the oven!)
4. Scoop out insides of potatoes leaving around a 1/4-inch around the skin...this will help keep them together
5. Using your Basting Oil mixture, baste the potatoes both inside and out. Place on a baking sheet scoop side up for 7 minutes. Turn over and bake for another 7 minutes to get a nice crisp shell.
6. Flip potatoes back over and sprinkle mozzarella cheese in the bottom of each potato shell. Spoon crab mixture into each half. Spinkle with blue cheese (Use as much or as little as you prefer)
7. Place back into the oven for about 3-4 minutes giving your cheese a chance to soften and melt

Vanilla Crème Pumpkin Cheesecake

So...I was cruising through all of my recipes when I realized that I hadn't posted very many desserts! A few afternoons ago I decided I was going to do a little baking. While it was very time consuming (and gave me a HEAP of dirty dishes!) it was definitely worth the work. I decided to try out Hungry Girl's Pumpkin Cheesecake and I must say...Hungry Girl has won me over once again!

Vanilla Crème Pumpkin Cheesecake
Adapted from the Hungry Girl 200 under 200 Cookbook


For Crust
2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon

For Filling
32 oz. fat-free cream cheese, room temperature
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 cup canned pure pumpkin
1 cup Splenda No Calorie Sweetener (granulated)
1/4 cup light brown sugar (not packed)
1 tsp. vanilla extract
1 tsp. pumpkin pie spice

For Topping
3/4 cup fat-free sour cream
1/4 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract

Preheat oven to 325 degrees.

Combine all crust ingredients and mix thoroughly. Spray a springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.

In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.

Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).

Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie.

Return pie to the fridge until ready to serve. Cut pie into 12 slices.

Tuesday, October 5, 2010

Snappy Smothered Chicken

I had absolutely NO idea that this would have ever tasted so excellent in a million years. DH even said "This tastes like Chicken Marsala from Carrabas!". So there you have it...its a new winner in the house. This was super simple and well...just simply tasty!

Snappy Smothered Chicken
Adapted from Southern Living Quick and Easy "145 Simple Recipes You'll Love"

1 (8-oz.) package wide egg noodles (whole wheat!)
1 teaspoon paprika
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 large onion, chopped
1 (16-oz.) package mushrooms, sliced
2 teaspoons jarred minced garlic (I used 3 regular garlic cloves, pressed)
1 (10 3/4-oz.) can cream of mushroom soup (Heart Healthy Campbells as usual)
1 cup milk (Add 1/3 cup if not using wine, we used skim here!)
1/3 cup dry white wine (optional)
1 rotisserie chicken, cut into serving pieces (We just grilled some chicken breasts since we had some to use)
2 tablespoons chopped fresh parsley

1. Prepare noodles according to package directions. Keep warm.

2. Meanwhile, stir together paprika, dried thyme, salt, and pepper in a small bowl.

3. Melt butter in a large skillet over medium-high heat; add onion and mushrooms, and sauté 8 to 10 minutes or until onion is tender. Stir in garlic and paprika mixture; sauté 2 minutes. Add soup, milk, and, if desired, wine, and bring to a boil, stirring frequently.

4. Place hot noodles in bottom of bowl, top with your chicken breast and pour sauce over chicken to your taste. Sprinkle with parsley and enjoy!

Smoky Potato Rounds

Normal potato the potato round! These certainly didn't last long around the men watching football. You may want to quadruple this recipe!

Smoky Potato Rounds
Adapted from Taste of Home "Potlucks and Parties"

2 large baking potatoes
1/3 cup barbecue sauce
1/2 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled (I used Real Bacon pieces to save some time)
1/2 cup sour cream (Fat Free as usual)
3 green onions thinly sliced

1. Scrub and pierce potatoes. Bake at 375 for 45 minutes or until almost tender.

2. When cool enough to handle, cut each potato width wise into 1/2 inch slices (Honestly, I thought this was waaayyy too large. 1/4 inch is probably your perfect size). Place on a greased baking sheet. Brush with the barbecue sauce; sprinkle with cheese and bacon

3. Bake for 8-10 minutes or until potatoes are tender and cheese is melted. Top with sour cream and green onions

Ranch Chicken Wing Dip

Once upon a time...I used to make a cheese dip with velveeta, sausage and rotel. The new favorite is Buffalo Chicken Dip...this is now the 5th variation I've tried...and I personally think its my favorite! That may or may not have anything to do with the super cheesy top. You may want to double this recipe...between 4 guys. My 1.5 servings didn't make it very long!

Ranch Chicken Wing Dip
Adapted from Taste of Home "Potlucks and Parties"

1 package (8-oz) cream cheese (1/3 less fat used)
1 can (10-oz)chunk white chicken, drained and shredded
1/2 cup buffalo wing sauce (Frank's Buffalo style)
1/2 cup ranch salad dressing (I made my own using 1/2 cup of fat free sour cream and half of a ranch seasoning packet)
1 cup shredded Colby-Monterey jack cheese (recipe calls for 2 if you want way more cheese)

1. Spread Cream Cheese into an ungreased 1-qt baking dish. Layer with chicken, buffalo wing sauce and ranch dressing. Sprinkle with cheese
2. Bake uncovered at 350 for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips.

Before being dominated...

Almost gone!

Mediterranean Layered Dip

So...this dip made me extremely happy! My mom has always made this taco dip with refried beans, sour cream and whole bunch of other stuff I completely dislike. However...when I put all those together on a chip they miraculously taste great! This dip actually has stuff that I LOVE and I was able to get 3 people who did not like hummus to eat it and THEY loved it too! This one is a keeper!

Mediterranean Layered Dip
Adapted from Taste of Home Summer Appetizers 2010

2.5 cups hummus
3/4 cup chopped roasted sweet red peppers
1 cup fresh baby spinach (I didn't have this so I subbed it with some shredded cabbage...good but I'm sure better with spinach!)
3 T lemon juice
2 T olive oil
2 T coarsely chopped fresh basil
1 T coarsely chopped fresh mint
1/2 cup crumbled feta cheese
1/2 cup black olives
1/4 cup chopped red onion

1. Spread hummus onto a 12-inch round serving platter; top with roasted peppers
2. In a small bowl, combine the spinach, lemon juice, oil, basil and mint. Using a slotted spoon, spoon the spinach mixture over the peppers. Top with cheese, olives and onions.

I served mine with toasted pita slices and tortilla chips. Yum!

Saucy Parmesean Chicken

We had guests over during the weekend and I couldn't wait to pop out with some of my culinary skills! This was an easy enough dinner with a delicious taste. I love creating new pasta sauces and this one would go well with anything.

Saucy Parmesan Chicken
Adapted from Taste of Home Special "Potlucks and Parties"

1/2 cup chopped onion
2 T butter (I used my typical light)
1 can condensed tomato soup, undiluted (Of course the healthier soup with reduced sodium!)
1/3 cup beer or nonalcoholic beer
1/2 t curry powder
1/2 t dried oregano
1/4 t salt
1/8 t pepper
6 boneless skinless chicken breast halves
1/4 cup grated Parmesan cheese

1. In a large skillet, saute onion in butter until tender. Add the soup, beer, curry, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for about 8-10 minutes or until thickened, stirring occasionally

2. Place chicken in a greased 13x9 baking dish. Pour soup mixture over chicken. Bake uncovered at 375 for 24-28 minutes or until juices run clear. Sprinkle with cheese and parsley flakes if desired.

Wednesday, September 29, 2010

Mexican Turkey Bake

I was truly surprised at how flavorful this dish was! I'm accustomed to overdoing it on spaghetti sauce and I suppose this recipe would be a less is more. Even makes so much we had tons of leftovers!

Mexican Turkey Bake
Adapted from Better Homes and Gardens Special Interest - Our Best Diabetic Recipes
I made a lot of was originally a beef and black bean recipe!


1 1/3 cups dried multigrain or regular rotini or elbow macaroni
12 ounces extra lean ground turkey
1 15-oz can Northern Beans, drain and rinsed
1 14.5-oz can no-salt-added diced tomatoes, undrained
3/4 cup picante sauce or salsa
1 t dried oregano
1/2 t ground cumin
1/2 t chili powder
1/2 cup shredded reduced-fat Colby and Monterrey Jack cheese
1/3 cup fat free sour cream
2 t coarsely chopped fresh cilantro
1/2 t finely shredded lime peel

1. Preheat oven to 350 degrees. In a large saucepan, cook pasta according to package directions; drain. Return pasta to hot saucepan; set aside.

2. Meanwhile, in a large skillet, cook meat and garlic until meat is browned stirring to break up meat as it cooks. Drain off fat.

3. Stir the cooked meat into pasta in saucepan. Stir in beans, tomatoes, salsa, oregano, cumin and chili powder. Transfer mixture to a 2-2 1/2 quart baking dish.

4. Bake covered for about 30 minutes or until heated through. Uncover and sprinkle with cheese. Bake uncovered for about 3 minutes or until cheese is melted.

5. In a small bowl, stir together sour cream, 2 T green onion, the cilantro and lime peel. To serve, top each serving with a spoonful of the sour cream mixture. Sprinkle with remaining green onions.

Tuesday, September 28, 2010

Spicy Shrimp Casserole

This couldn't have gotten much easier...and I'm pretty sure that it couldn't possibly taste better either! This dish got approval from the husband which is always a good thing!

Spicy Shrimp Casserole
Adapted from Better Homes and Gardens Our Best Diabetic Recipes


6 6-in corn tortillas, cut into bite-size strips
1 cup bottled green salsa
1 cup shredded reduced-fat Monterrey Jack cheese
1/2 cup fat free sour cream
3 T flour
1/4 cup snipped fresh cilantro
1 12-oz package frozen cooked, peeled, and deveined shrimp, thawed
1 cup frozen yellow and white whole kernel corn
1 medium tomato coarsely chopped
1/4 cup fat free sour cream for topping (optional)

1. Preheat oven to 350. Lightly grease a 2-quart baking dish. Place half of the tortilla strips in the bottom of dish; set aside. Arrange remaining tortilla strips on a baking sheet; bake 12-14 minutes or until crisp
2. Meanwhile, in a large bowl, stir together salsa, cheese, the 1/2 cup sour cream, the flour, and 2 T of the cilantro. Stir in shrimp and corn. Spoon shrimp mixture over tortilla strips in baking dish.
3. Bake uncovered, 40-45 minutes or until heated through. Let stand 10 minutes before serving. Spring with baked tortilla strips, tomato, and the remaining 2 T cilantro.

Monday, September 27, 2010

Sausage Stuffed Mushrooms

Very simple but when you use a flavorful meat such as can pack a lot of punch! These were the first appetizers to go at my last get-together

Sausage Stuffed Mushrooms

35 large fresh mushrooms
1/2 pound bulk pork sausage (I use Jimmy Dean Hot)
1/2 cup shredded part-skim mozzarella cheese
1/4 cup seasoned bread crumbs

Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain.
Remove from the heat. Stir in cheese and bread crumbs. Fill each mushroom cap with about 1 tablespoon of filling.
Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender. Yield: 35 appetizers.

Warm Broccoli Cheese Spread

This appetizer was very simple to make and incredibly delicious! The Italian seasoning mix really was the cherry on top for this dish. It was great on ritz crackers, pita chips, tortilla name it! This is definitely on the short list when I need to take a dish to go.

Warm Broccoli Cheese Spread
Adapted from Taste of Home Summer Appetizers

1 package (8 ounces) fat-free cream cheese, cubed
1 cup (8 ounces) reduced-fat sour cream
1 envelope Italian salad dressing mix
3 cups frozen chopped broccoli, thawed, drained and patted dry
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
Reduced-fat wheat snack crackers
In a large bowl, beat the cream cheese, sour cream and salad dressing mix until blended. Fold in the broccoli and 1-1/2 cups of cheese.
Spoon into a shallow 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve warm with crackers. Yield: 3-1/2 cups.

Chili Con Queso

Another delicious appetizer coming your way! I have been making my typical cheese dip for what feels like forever. I decided to switch it up and try something different. This one was also a winner...although I think everyone was missing the sausage ;)

Chili Con Queso
Adapted from Taste of Home Summer Appetizers

1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 can (10 ounces) diced tomatoes and green chilies
1 small onion, chopped
1 teaspoon olive oil
2 garlic cloves, minced
1 package (8 ounces) fat-free cream cheese, cubed
6 ounces VELVEETA Pasteurized Prepared Cheese Product cubed
1 teaspoon chili powder
2 tablespoons minced fresh cilantro
Baked tortilla chip scoops

Pour both cans of tomatoes into a colander over a small bowl; drain, reserving 1/3 cup liquid. Discard remaining liquid or save for another use.
In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in cream cheese until melted. Add the tomatoes, process cheese, chili powder and reserved liquid. Cook and stir over low heat until cheese is melted. Stir in cilantro.
Keep warm; serve with tortilla chips. Yield: 3 cups.

Garlic Spinach Balls

I'm always looking for fun, easy yummy appetizers to serve when we have friends over. We have always loved sausage balls but these spinach balls proved to be a hit as well!

Garlic Spinach Balls
Adapted from Taste of Home Summer Appetizers

2 cups crushed seasoned stuffing
1 cup finely chopped onion
4 eggs, lightly beaten (I used 1 cup egg substitute)
3/4 cup butter, melted (Light Margarine as usual!)
1/2 cup grated Parmesan cheese
1 garlic clove, minced (Doubled this)
1 1/2 teaspoons dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 (10 ounce) packages frozen chopped
spinach, thawed and squeezed dry

1. In a large bowl, combine the first nine ingredients. Stir in spinach until blended. Roll into 1-in. balls. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 15-20 minutes or until golden brown

Monday, September 20, 2010

Almost back!

Yes...I am indeed the biggest slacker in the world as of the last 4 weeks. I'm going to have a LOT of catching up to do!

SassyPants is now MRS. Sassy Pants so stay tuned...lots more to come. I think I'll be getting back in the kitchen fully next week =)

Tuesday, August 24, 2010

Spaghetti with Healthy Meatballs

This recipe is from the Biggest Loser Family Cookbook. This was also my first time creating meatballs...needless to say they turned out well. Everyone in the house was happy. Score!

Spaghetti with Healthy Meatballs
Adapted from The Biggest Loser Family Cookbook


2 egg whites
1/2 cup quick-cooking oats
1/4 cup skim milk
1/2 cup fresh chopped Parsley
1 T dried minced onion
1/2 t Oregano, ground
1/2 t Garlic powder
1 pound ground beef (96/4)


Preheat to 400. Lightly coat cooking sheet with cooking spray.

In medium bowl using fork, combine egg whites, oats and milk until well combined. Add parsley, onion oregano, garlic powder. mix well. mix in turkey until well combined.

Make 32 uniform meatballs, each about 1 1/4" in diameter (use a cookie scoop for ease) roll into balls and place on baking sheet, not touching. Bake 7-10 min, or until no longer pink inside.

Broccoli Chicken Casserole

I love the fact that I can cook one meal and eat for days! This casserole dish was no exception...simple, healthy and good!

Broccoli Chicken Casserole
Adapted from Casserole Recipes, pil publications

1.5 pounds cooked, cubed chicken breast
1 can cream of mushroom soup (I used Heart Healthy to lower the sodium content)
1/2 cup skim milk
1/2 cup shredded low fat cheddar cheese (I used Cabots 75% Fat Free)
1 10-oz package frozen broccoli
1/2 cup chopped green onions
1 t dried basil
1 t black pepper

1. Preheat oven to 375, lightly grease a 13x9 baking dish; set aside
2. Cut chicken into small cubes and cook until no longer pink
3. Combine chicken, soup, milk, cheese, broccoli, green onions, basil and pepper in large bowl; mix well. Spread in prepared baking dish. Bake 50 minutes, until bubbly. Refrigerate leftovers immediately.

Bacon Wrapped Asparagus

While I was scoping out the kitchen for leftover veggies...I decided that I wanted to use my asparagus and create a side with with it wrapped in bacon. Yum!

Bacon Wrapped Asparagus


1 Bunch of Asparagus (I used the small asparagus so I could wrap several)
Center Cut Bacon (I sliced these in half)
Extra virgin olive oil
Freshly ground black pepper


Turn the oven to broil.

Rinse the asparagus and trim the tough ends of the asparagus

For wrapping the asparagus,starting from the stem,use half a slice of bacon and circles asparagus all the way to the top. Since these asparagus were small I combined a small handful of them to wrap.

Place the wrapped asparagus in a baking dish, remember to put the end of the bacon wrap side down. Drizzle some olive oil, small pinch of salt, and some freshly ground pepper.

Transfer to the oven and cook till the bacon turned slightly brown on all sides, turning to cook evenly.

Cacciatore Noodle Casserole

This was a delicious dish that we were able to eat for a few days due to how many servings it consisted of. The best part is that each serving is around 1.5 cups and only 233 calories. That's a lot of pasta!

Cacciatore Noodle Casserole
Adapted from Casserole Recipes, pil publications

2 Cups Prego Garlic and Herb sauce
3/4 cup water
1 cup frozen broccoli cuts
1 jar sliced mushrooms, drained
3 cups cooked, cubed chicken, or 2 cans canned white chunk chicken 98% fat free
3 cups medium egg noodles, cooked and drained
1/4 cup grated Parmesan cheese

1. Stir spaghetti sauce, water, Italian vegetables, mushrooms, chicken and noodles in a 2.5-quart casserole

2. Bake at 400 degrees for 25 minutes or until hot. Stir

3. Sprinkle with cheese

Number of Servings: 6

Fried Oreos

These didn't turn out exactly how I wanted them to...but they tasted who cares!

Fried Oreos

2 quarts vegetable oil for frying
1 large egg
1 cup milk
2 teaspoons vegetable oil
1 cup pancake mix
1 (18 ounce) package cream-filled chocolate sandwich cookies (such as Oreo®)
1.Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2.Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. Drain on a paper towel-lined plate before serving.

Fried Pickles!

So yes...its been a while since my last posting...Thanks for the reminder sis =)

One night I was in a crazy mood for some fried food and we didn't leave many foods untouched in our deep frier. The fried pickles were the major winner here.

Fried Pickles

1 pint sliced dill pickles, undrained
1 large egg, lightly beaten
1 tablespoon all-purpose flour, plus 1 1/2 cups all-purpose flour
1/2 teaspoon hot sauce
1 1/2 to 2 teaspoons ground red pepper
1 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon paprika
Vegetable oil
Drain pickles, reserving 2/3-cup pickle juice. Press pickles between paper towels. Combine 2/3 cup pickle juice, egg, 1 tablespoon flour, and hot sauce. Stir well and set aside.

Combine 1 1/2 cups flour with ground red pepper, garlic powder, salt, and paprika. Blend well. Dip pickles in egg mixture, then dredge in flour mixture. Fry coated pickles in 375-degree oil until golden brown. Drain on paper towels.

Thursday, August 5, 2010

Crab and Corn Enchilada Casserole

I've declared...a week of casserole based dishes! I found some nifty dishes to try and we'll just make a short marathon out of it. My apologies for the non-seafood crowd. This was makes a HUGE casserole too. I always can handle some good leftovers! The Spicy Tomato Sauce was amazing and can definitely be utilized for any pasta dish as the sauce. Enjoy!

Crab and Corn Enchilada Casserole
Adapted from Casserole Recipes, pil publications

Spicy Tomato Sauce (Recipe Below)
10 to 12 ounces fresh crabmeat or flaked or chopped imitation (Yep...I was a cheapo...I chopped imitation)
1 package (10-oz) frozen corn, thawed and drained
1.5 cups shredded reduced fat Monterrey Jack Cheese (I used my trusty FF Shredded Cheddar)
1 can diced mild green chiles
12 (6-inch) corn tortillas
1 lime, cut into 6 wedges

1. Preheat oven to 350. Prepare Spicy Tomato Sauce.

2. Combine 2 cups Spicy Tomato Sauce, crabmeat, corn, 1 cup cheese and chiles into medium bowl. Cut each tortilla into 4 wedges. Place one third of tortilla wedges in shallow 3-4 quart casserole, overlapping to make solid layer. Spread half of crab mixture on top. Repeat with another layer of tortilla wedges, remaining crab mixture and remaining tortillas. Spread remaining 1 cup Spicy Tomato Sauce over top; cover

3. Bake 30-40 minutes or until heated through. Sprinkle with remaining 1/2 cup cheese; bake uncovered 5 minutes or until cheese melts. Squeeze lime over individual servings.

Spicy Tomato Sauce

2 cans (15-oz each) no-salt-added stewed tomatoes, undrained or 6 medium tomatoes
2 t olive oil
1 medium onion, chopped
1 T minced garlic
2 T chili powder
2 t ground cumin
2 t dried oregano leaves, crushed
1 t ground cinnamon
1/4 t red pepper flakes
1/4 t ground cloves (Didn't have this)

1. Place tomatoes with juice in food processor or blender; process until finely chopped. Set aside.

2. Heat oil over medium-high heat in large saucepan or Dutch oven. Add onion and garlic. Cook and stir 5 minutes or until onion is tender. Add chili powder, cumin, oregano, cinnamon, red pepper flakes and cloves. Cook and stir 1 minutes. Add tomatoes; reduce heat to medium-low. simmer uncovered 20 minutes or until sauce is reduced to around 3-3.25 cups.

Individual Seafood Quiche

So if you like seafood...and you are looking for something packed with protein...look no further! These individual quiches have only 107 calories each and have 15 grams of protein. This WILL stay fuller longer! Pair with a salad, fresh fruit and you have a super low calorie meal that will keep you satisfied.

Individual Seafood Quiche
Adapted from Casserole Recipes, pil publications

1 can (6-oz) crabmeat, drained
1 can (4.25-oz) baby shrimp, rinsed and drained
1 cup fat-free half-and-half
1/2 cup egg substitute or 1 egg and 2 egg whites
2 t salt-free seasoning blend (I changed it up and used Mrs. Dash Southwest Chipotle...I have to have a little more kick!)
1/2 t minced garlic
2 slices fat free swiss cheese, torn into small pieces

1. Preheat oven to 375. Lighly coat 4 individual ramekins or jumbo (3.5 inch) muffin cups with nonstick cooking spray. Combine crab, shrimp, half-and-half, egg substitute, seasoning blend and garlic in large bowl. Stir in cheese.

2. Divide mixture among ramekins. Bake 15-20 miutes or until eggs are set and the tops are lighly browned.

Southern Macaroni and Cheese

So, I love some Mac-n-Cheese and I've been dying to do a "healthier" version of it. I found these recipe and it is delicious! The flavors are great...who knows that its better for you than traditional macaroni and cheese? Love it!

Southern Macaroni and Cheese
Adapted from Casserole Recipes, pil publications

1.5 Cups uncooked whole wheat or multigrain elbow macaroni
2 t all-purpose flour
1 T dry mustard
1/2 t black pepper
1/2 t salt
1 cup fat-free skim milk, divided
1/2 cup plus 1 T shredded reduced-fat sharp cheddar cheese (I used Cabots 75% fat free sharp cheddar inside and used 1 T of Fat Free Shredded Cheddar for the topping)
1 egg white
1/8 t paprika
1 T panko (Japanese Breadcrumbs)

1. Preheat oven to 325. Spray 1 quart baking dish with nonstick cooking spray.

2. Cook Macaroni according to package directions. Drain macaroni in colander under cold water to cool slightly; shake off excess liquid. Set aside in bowl.

3. Mix together flour, mustard, pepper and salt in a small saucepan. Add 1/2 cup milk and whisk. Place over medium heat, stir in remaining 1/2 cup milk. Continue to cook, stirring constantly until bubbly and thickened. Remove from heat, let cool 2-3 minutes. Stir in 1/2 cup cheese and mix until melted.

4. Add egg white to slightly cooled macaroni and mix. Add cheese sauce to macaroni mixture and mix. Spoon macaroni mixture into prepared baking dish.

5. Mix together 1 T cheese, paprika and panko. Sprinkle mixture on top of macaroni. Bake until bubbly and lightly browned for 15-20 minutes. Let stand 5 minutes before serving.

Favorite Find - Trader Joes Chile Lime Chicken Burgers

I have been hearing about these famous chicken burgers for years through people looking to lose weight. I had not yet been to Trader Joe's (Believe it or not...) and while passing through southeast Charlotte decided it was time. I picked up these burgers with the whole wheat buns and spent about $5. Good deal...delicious meal! We loved them!! We will definitely be picking these up again sometime soon. =)

Tuesday, August 3, 2010

Fried Squash

If I had to choose one food to be the only food I could eat for the rest of my life...fried squash is having a head to head battle with french fries. I hadn't made these yet this year and I recieved some yellow squash in my produce basket and decided it was time to break it out! This was one of the first things my mom truly taught me how to make.

Fried Squash


Yellow Squash, Sliced into 1/4-in slices
Yellow Cornmeal
Oil (I prefer to use Crisco, but used regular vegetable oil this time around)


1. After slicing squash, batter up those babies with cornmeal. Make sure to give them a good shake to remove excess meal. Too much meal will cause your skillet to fill with meal pieces and it makes it more difficult to cook

2. Fill the bottom of the skillet with oil. This is a "touch" want just enough oil that you are not sauteing the squash but too much will cause your squash to oversaturate. Typically I like to have enough to where the squash is barely floating in the oil. You can always add more oil to your skillet.

3. Turn to medium heat and allow oil to become hot before putting in the squash. If you want to make sure your oil is ready for frying, take a teaspoon of water and drop it in. If it sizzles you are good to go!

4. Fry it up! Depending on how you like your squash fried, I tend to like mine a little more on the crispy side. Once you get your desired crisp amount, flip over and allow the opposite side to fry.

5. Enjoy! =) Try not to eat tooooo many while cooking...I tend to have a little problem with that

Sunday, August 1, 2010

Do you Fondue?

So, we ate a fabulous dinner at The Melting Pot and the whole time all I could think of is..."How can I do this at home?!". My mom had brought a fondue pot and I decided that I would take my try at creating a fondue meal in substitution of "Appetizer Sunday". I think we've found a new Sunday thing!

The Meat:

2 pounds chicken breast, cubed and seasoned with onion powder and Old Bay seasoning. Cover fully as most of your seasonings will fall off while you cook your meats in the fondue pot.

Dipping Sauces:

1/4 cup margarine, melted
1/4 cup Buffalo Sauce, Frank's
1 t garlic powder

1 small container fat free sour cream
1/2 packet of ranch seasoning dressing

Spicy Sauce
1/2 cup nonfat plain yogurt
1/8 t cinnamon
1/8 t cayenne
1/8 t ground cumin
1/2 t garlic powder
1/2 t onion powder
1/2 t salt
1 t lemon juice

My Fondue Broth:

Fill Fondue pot 3/4 with Chicken Stock (or vegetable if you use multiple meats, we only used cubed chicken)
1 stalk green onion, thinly sliced
3 garlic cloves, minced
dash of onion powder
1/2 t oregano

Allow the fondue pot to come to a boil and then back down the heat to a low boil

Take your fondue stick and allow meat to sit until cooked. In the meantime, allow your vegetables to boil. We used mushroom caps and broccoli which take around 4 minutes or so in a fondue pot to become tender. This is all a timing thing and once you get your system of throwing in vegetables and allowing meat to cook its much quicker to consume.

Chicken typically takes 2-3 minutes to cook, most steaks and seafood will only be around 1-2 minutes.

Dip in your prefered sauces and enjoy! What a fun eating experience!

Simple Salsa - Magic Bullet

I was super determined to finally use our magic bullet for salsa. Very simple...yum!

1/4 regular sized onion (about 1/4 cup)
1/6 to 1/4 jalapeno pepper
8-10 cherry tomatoes or 1 regular size tomato (about 1/2 cup)
1-2 cloves garlic
small sprigs of cilantro (optional)
salt and pepper to taste (optional)

Place all ingredients, in the order they are listed into the 'Tall Cup'. Twist on Cross blade and place the cup onto the Power Base. Give it several quick pulses. Be careful not to over process. Repeat pulsing until you achieve a blended yet chunky texture."

Saturday, July 31, 2010

Grilled Mushroom Skewers

I'm all about creating an easy side dish. I had some leftover whole mushrooms and told Jason to find a recipe for mushroom skewers. He did in fact pick a good one! This was quick and easy and sure to please!

1. 8 oz whole fresh mushrooms
2. ¼ cup margarine
3. ½ teaspoon dill weed ( I actually used fresh parsley...I was out of dill!)
4. ½ teaspoon garlic salt


1. Thread mushrooms on skewers.
2. Combine the margarine, garlic salt and dill weed.
3. Grill over hot heat for 10 to 15 minutes, bast and turn every 5 minutes.

Traditional Breakfast...Healthy!

I LOVE my mom's breakfast...she always makes it when we go visit Kentucky. We make this little breakfast spread very often because we can do it quickly and it is super filling! 6 egg whites, 6 slices of centercut bacon and a biscuit each makes for a perfect breakfast for two!

Bisquick Heart Smart Biscuits

1 1/2 cups Bisquick Heart Smart Mix
1/2 cup skim milk

1.Heat oven to 450.
2.Mix ingredients until soft dough forms.
3.Knead on a flat surface, floured with Bisquick.
4.Roll dough to about 1/2" thick, cut with a 2 1/2" round cutter.
5.Bake on ungreased cookie sheet for 7-9 minutes

Wednesday, July 28, 2010

Summer Shortcakes

I was feeling particularly crafty this evening and decided I would create a dessert on top of dinner. I was breezing through some magazines when I found this recipe from Good Housekeeping. I had all of the why not? These are a delish little after dinner dessert as well as pretty quick to create. Yum!

Summer Shortcakes
Adapted from Good Housekeeping

1/2 cup(s) old fashioned oats
1 cup(s) all-purpose flour
1/2 cup(s) whole wheat flour
1/4 cup(s) packed light brown sugar
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/4 teaspoon(s) baking soda
3/4 cup(s) low-fat buttermilk
3 tablespoon(s) canola oil
1 large egg

1 pound(s) strawberries, hulled into quarters
1 cup(s) blackberries
1 cup(s) blueberries
1 cup(s) raspberries
2 tablespoon(s) granulated sugar
1 tablespoon(s) fresh lime juice

4 ounce(s) reduced-fat cream cheese (Neufchatel), softened
1/3 cup(s) confectioners' sugar
1 cup(s) nonfat plain yogurt
1/2 teaspoon(s) grated fresh lime peel


1.Prepare Shortcakes: Preheat oven to 425°F. Spray large cookie sheet with nonstick cooking spray. Place oats in blender and blend until finely ground.

2.In large bowl, with wire whisk, combine ground oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, salt, and baking soda until blended. Break up lumps of brown sugar with fingers if necessary.

3.In small bowl, with wire whisk, mix buttermilk, oil, and egg until well blended. Add buttermilk mixture to oat mixture and stir just until blended.

4.Spoon dough by 1/4 cups onto prepared cookie sheet, 3 inches apart, making 8 mounds. Bake 12 to 14 minutes, or until firm when pressed. Transfer Shortcakes to wire racks to cool.
5.Meanwhile, prepare Berries: In medium bowl, combine berries, granulated sugar, and lime juice. Makes 6 cups. Set Berries aside.

6.Prepare Filling: In another medium bowl, with mixer at medium speed, combine cream cheese, confectioners' sugar, and 1/2 cup yogurt. With rubber spatula, gently fold in lime peel and remaining yogurt.

7.To serve, split Shortcakes in half. Place bottom half of a Shortcake on each of 8 dessert plates. Top with Filling and Berries; replace Shortcake tops.

Crab Cakes!

My fascination and obsession with crab cakes continues with my first attempt at crab cakes...of course with a healthy spin. These were yummy and really hit the spot! Enjoy!

Crab Cakes with Garlic-Chive Sauce

1 (8-oz.) package fresh lump crabmeat, drained
3 whole grain white bread slices
1/3 cup light mayonnaise
3 green onions, thinly sliced
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
1/2 cup egg substitute
Vegetable cooking spray
Salt to taste

Garlic-Chive Sauce

3/4 cup light sour cream*
1 garlic clove, minced
1 tablespoon chopped fresh chives
3/4 teaspoon lemon zest
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1. Stir together all ingredients in a small bowl. Cover and chill 30 minutes before serving.

*Light mayonnaise may be substituted.

1. Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)

2. Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).

3. Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.) Serve with Garlic-Chive Sauce. Garnish, if desired.

Cucumber Salad with Spicy Dressing

Not my favorite...the one cucumber salad from last week was much better but...maybe you know how to fix this one for the better!

Cucumber Salad w/Spicy Dressing

2 med. cucumbers
1 tsp. soy sauce
1 tbsp. white vinegar
1 tbsp. sugar
2 tsp. sesame seed oil (Purity has it)
1/4 tsp. Tabasco
1/2 tsp. salt

Peel the cucumbers and cut them lengthwise in two. With a small spoon scrape the seed out of each half, leaving hollow boatlike shells. Cut the cucumbers crosswise into 1/4 inch slices. In a small glass or porcelain bowl, combine the soy sauce, vinegar, sugar and sesame seed oil, Tabasco and salt and mix well. Add the cucumber. Toss to coat thoroughly. Chill.

Sunday, July 25, 2010

Fresh Herb-Tomato Crostini

This super flavorful spread was delicious! The use of all the fresh ingredients create a great taste that would surely entertain your crowds. After chopping all of the herbs for this dish our whole downstairs had the aroma of fresh mint and parsley. Enjoy!

Fresh Herb-Tomato Crostini
Adapted from Southern Living Quick and Easy 145 Simple Recipes You'll Love

1/4 cup olive oil
2 garlic cloves, pressed
1 French bread baguette, cut into 1/4 inch slices
3 T fresh lemon juice
2 T olive oil
1/4 t salt
1/8 t pepper
1 large tomato, finely chopped
3/4 cup finely chopped green onions
1/2 cup fresh chopped parsley
1 T chopped fresh mint
1/3 cup crumbled feta cheese

1. Preheat oven to 350. Stir together olive oil and garlic; brush on 1 side of each French bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10-12 minutes or until lightly toasted.

2. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat.

3. Top each bread slice with tomato mixture. Sprinkle each crostini with crumbled feta cheese.

I love to fix appetizers on Sunday...make a few...snack throughout the day. Yum! I started getting a produce delivery to the house once a week and this particular week I had avocados...I figured it was my turn to try my hand at guacamole. Winner!

Homemade Guacamole

3 avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Friday, July 23, 2010

Chicken Scallopini & Squash Stuffed Portabellas

This was surprisingly a super quick dinner on top of it being delicious. The chicken scallopini is a basic recipe...lightened up using substitute ingredients. The mushrooms were amazing delicious and they are sooooo healthy that it is shocking! The majority of the filling is vegetable and DF approves. Whoohoo!

Squash Stuffed Portabellos
Adapted from The Hungry Girl 1-2-3 Cookbook

2 wedges laughing cow light original Swiss cheese
1/2 t chopped garlic
1/2 t dried minced onion (I used onion powder...increasing to closer to 1 t)
1/8 t salt, or more to taste
dash ground thyme, or more to taste
2 large portabella mushrooms
1 summer squash, yellow or green, ends removed finely diced
1/2 T reduced-fat Parmesan-style grated topping

1. Preheat oven to 375 degrees
2. In a bowl, combine cheese wedges, garlic, onion, salt and thyme. Mix until smooth. Set aside
3. Remove mushroom stems and finely chop. Add chopped stems to the bowl, and set mushroom caps aside.
4. Add squash to the bowl and stir well, until veggies are coated in the cheese mixture.
5. Lay a large piece of heavy-duty foil on a baking sheet. Lightly spray both sides of the mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps. Sprinkle with grated topping.
6. Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
7. Place baking sheet in the oven and bake for 23-25 minutes, until mushrooms are tender.
8. Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. Season with additional salt and thyme if desired.

Thursday, July 22, 2010

Mini Wedge Salad with Buttermilk-Herb Dressing

I am fascinated with the Wedge Salad...its cute...its trendy...and makes for a fun presentation! This dressing was ABSOLUTELY delicious! I love getting the opportunity to create my own dressing...this one passed the test. Enjoy!

Iceberg Wedge with Buttermilk-Herb Dressing
**Serves 6**
Adapted from Cooking Light August 2009

3/4 cup fat free buttermilk
1/2 cup reduced fat mayonnaise
1/4 cup fresh chives
2 T chopped fresh flat-leaf parsley
1 T chopped fresh thyme
2 T white wine vinegar
1/4 t salt
1/4 t black pepper
1 garlic clove, minced
1 head iceberg lettuce, trimmed and cut into 6 wedges
24 grape tomatoes, halved
1/3 cup thinly sliced red onion
1-inch pieces fresh chives (optional, garnish)

1. Place first 9 ingredients in a blender, process 45 seconds or until herbs are finely chopped

2. Place 1 lettuce wedge on each of 6 small plates. Drizzle each wedge with 3 T of the dressing; top each serving with 8 tomato halves. Garnish with fresh chives pieces if desired.

Chicken and Vegetable Pasta Primavera

This is one of my favorite recent dishes! I love a good pasta dish and not to mention the fact that you always have leftovers. Score!

Chicken and Vegetable Pasta Primavera

1.5 pounds asparagus spears (I used the Peruvian smaller asparagus)
1 cup matchstick carrots
1/2 medium sized onion, halved and thinly sliced
1 t bottled minced garlic (I used 1.5 cloves that I minced)
1 t olive oil
1/2 t salt
1/4 t freshly ground black pepper
1 pint grape tomatoes
8 ounces uncooked penne (whole wheat)
2 cups sliced rotisserie chicken breast
3/4 cup whipping cream
2/3 cup freshly shaved fresh Parmesan cheese

Preheat oven to 450

Snap off tough ends of asparagus, and cut asparagus into 2-inch pieces (Since I used the smaller asparagus I left them as is)

Combine asparagus and next 3 ingredients into a large roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper; toss gently to coat. Bake at 450 for 10 minutes or until vegetables begin to brown; stir vegetables. Add tomatoes, and cook 5 minutes

While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1/3 cup pasta water. Keep pasta and reserved water warm.

Combine chicken, vegetables, pasta, reserved 1/3 cup pasta water, and whipping cream; toss gently to coat. Sprinkle with cheese. Serve immediately.

Sweet Cucumber Salad

I LOVE getting fresh vegetables and I used the opportunity to create a yummy cucumber salad! Thanks TP!

Sweet Cucumber Salad

3 cups thinly sliced quartered cucumber
2 t minced fresh cilantro


1/4 cup splenda
2 T water
2 T white wine vinegar
2 T lime juice
1 green onion, thinly sliced
1/2 t salt

In a salad bowl, combine cucumber and cilantro. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Serve with a slotted spoon

Monday, July 19, 2010

Easy So Good Jalapeno Poppers

Just realized that I never posted the recipe to these simple and delicious jalapeno poppers! Thanks TP for a great recipe and fresh produce!

Easy So Good Jalapeno Poppers

Cream Cheese
Shredded Cheddar (I used Fat Free)
Bacon (I used center cut)

Cut Jalapenos in 1/2, remove seeds

Fill each side with cream cheese

Top with shredded cheddar cheese and press down into cream cheese

Wrap stuffed jalapeno with 1 slice of bacon (About 1/2 slice per jalapeno half)

Bake at 425 about 15-20 minutes or until bacon is cooked


Dilled Potatoes with Feta

This was a great starchy side dish to accompany our London Broil and Broccoli! Its very unique in flavor and makes a colorful presentation. Two of my favorite characteristics in food! The broccoli was featured a few weeks ago as the Broccoli with Sour Cream Sauce. Jason loves eating his vegetables with that sauce!

Dilled Feta Potatoes
Adapted from Simple and Delicious June/July 2010

1 lb. small red potatoes, halved
1 cup crumbled feta cheese
1/4 cup snipped fresh dill
2 T olive oil
1 T lemon juice
1/4 t salt
1/4 t pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain

In a serving bowl, combine the cheese, dill, oil, lemon juice, salt and pepper. Add potatoes and toss gently to coat.


Spinach and Artichoke Dip Healthy Makeover

I had been dying to try out this recipe...and needless to say it was another keeper! I LOVE Spinach and Artichoke dip and was so stoked to see a recipe for it in Cooking Light. Yum!

Spinach and Artichoke Dip Healthy Makeover
Adapted from Cooking Light August 2009

2 cups shredded part-skim mozzarella cheese
1/2 cup fat free sour cream
1/4 cup grated fresh Parmesan cheese, divided
1/4 t black pepper
3 garlic cloves crushed
1 (14-oz) can artichoke hearts, drained and chopped
1 (8-oz) block 1/3 less-fat cream cheese, softened
1 (8-oz) block fat-free cream cheese, softened
1/2 package frozen chopped spinach, thawed, drained and squeezed dry
1 package baked tortilla chips

1. Preheat oven to 350
2. Combine 1.5 cups mozzarella, sour cream, 2 T Parmesan, and next 6 ingredients in a large bowl; stir until well blended. Spoon mixture into a 1.5 quart baking dish. Sprinkle with remaining mozzarella and remaining 2 T Parmesan. Bake at 350 for 30 minutes or until bubbly and golden brown.

Friday, July 16, 2010

Buffalo Chicken

I think we finally found an absolute household favorite for a basic buffalo chicken. This recipe was phenomenal! As Jason says... "This is definitely a keeper!"

Buffalo Chicken

4 Boneless Skinless Chicken Breast Halves
1/4 t salt
1/4 t pepper
2 eggs (I used 1/2 cup egg substitute)
1/2 cup seasoned breadcrumbs (Didn't have seasoned, used original and added Italian seasoning)
3 T Olive Oil (I didn't use nearly that much!)
1/4 cup buffalo wing sauce (Franks Red Hot Buffalo style)
1/2 cup shredded part-skim mozzarella

Flatten chicken to 1/2-in thickness. Sprinkle with salt and pepper. In a shallow bowl whisk eggs. Place bread crumbs in another shallow bowl. Dip chicken in eggs, then coat with breadcrumbs.

In a large skillet over medium heat, cook chicken in oil for 7-10 minutes on each side or until chicken juices run clear, adding wing sauce during the last 2 minutes. Turn to coat chicken. Sprinkle with cheeses, cover and cook until cheese is melted.


Simple Stuffed Mushrooms

These are about as easy as it gets! If you're looking for something to occupy the "starving" people in the house anticipating can easily whip these out in no time! It has minimal ingredients and they were delicious!

Simple Stuffed Mushrooms

1 package Garlic-herb Cheese Spread (Around 5.2 oz.)
3 T grated Parmesan cheese
30 small fresh mushrooms, stems removed
Thinly sliced fresh basil, optional
dash of Paprika, optional

In a small bowl combine cheese spread and 2 T Parmesan cheese; spoon into mushroom caps

Transfer to a foil lined baking sheet; sprinkle with remaining Parmesan cheese. Bake at 400 for 10-12 minutes or until lightly browned. Garnish with basil and paprika if desired

Wednesday, July 14, 2010

Homemade Pico De Gallo

I LOVE Mexican food...I LOVE salsa...and I LOVE Pico! I was so excited to receive a bunch of fresh vegetables from a friends garden. Once I got home with tomatoes and jalapenos I quickly realized I had cilantro and onion so I could put together pico! Its super easy to make...just a little time consuming...enjoy

Pico De Gallo ala Sassy Pants

2-3 Medium Tomatoes, seeded and chopped into small pieces
1/2 white onion, finely chopped
2 Medium sized Jalapenos, seeded and chopped
Juice of 1 Lime
3 garlic cloves, minced (can reduce...this is just how I do it)
Sea Salt
1/2 cup finely chopped fresh cilantro (This is one recipe you don't want to use dried! Add more if you like)

1. Chop tomatoes, onions, cilantro and jalapenos and place into bowl

2. Mince garlic cloves and add to tomato mixture

3. Sprinkle sea salt to taste

4. Squeeze juice of 1 lime over mixture

5. Stir well to blend and refrigerate at least 30 minutes before serving to blend the flavors together...Enjoy!

Tuesday, July 13, 2010

Southwestern Zucchini Boats

These surprised Jason with their pack of delicious flavor and filling abilities! He was slightly concerned when I told him these were our main dish for the evening...he even tried to sneak a fast one by thinking he would scoop out the "Southwestern" and avoid the veggies! Yum!

4 Medium Zucchini
1 lb lean ground beef (I used 96/4)
3/4 cup salsa
1/4 cup dry bread crumbs
1/4 minced fresh cilantro
1 t chili powder
1/2 t ground cumin
1/4 t salt
1/8 t pepper
1/2 cup fat free cheddar

1. Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat, scoop out pulp leaving 1/4-in shells.

2. Place shells in an ungreased 3-qt microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.

3. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Remove from heat; stir in the salsa, bread crumbs, cilantro, chili powder, cumin, salt, pepper and 1/2 cup cheese. Spoon into zucchini shells.

4. Microwave uncovered on high for 4 minutes. Sprinkle with a little more cheese if desired and replace in microwave for 3-4 minutes or until cheese has melted and zucchini are tender.

Crab Cake Stuffed Baked Potatoes

I love potatoes and have recently developed an addiction to crab cakes! I found this recipe and tweaked it to better suit what I like the best. The outcome - delicious!! This is going to be a definite dish to spruce up the baked potato and create a yummy side! Its basically a twice baked potato with a little extra.

Crab Cake Stuffed Baked Potatoes
**Serving size 4**

4 Small-Medium Sized Baking Potatoes
1 can crab meat, drained
1/2 cup fat free sour cream
2 T spicy brown mustard
2 dashes lemon juice
1/4 t garlic powder
1/2 t Old Bay Seasoning
dash salt & pepper
2 T Smart Balance Tub Style Butter
1/4 cup Panko Bread Crumbs

1. Scrub potatoes and bake in microwave until completely cooked. Remove and let cool for a moment
2. In the meanwhile mix sour cream, mustard, lemon juice, garlic, old bay, salt, pepper and crab together. Mixing well
3. Cut slit in top of potato and scoop out insides of potato combining well with the crab mixture. Try to leave around a 1/4th-inch next to skin to create a nice shell.
4. Combine potato/crab mixture well
5. Melt 2 T butter and stir into mixture
6. Spoon mixture into potato shells
7. Sprinkle bread crumbs on top
8. Bake at 350 for about 10-15 minutes

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