Wednesday, October 26, 2011
2 14.5 oz can diced or crushed tomatoes (I think 1 would work as well)
1 onion thinly sliced
4 garlic cloves
1/2 cup balsamic vinegar
2 tblsp olive oil
1 tsp each: dried oregano,basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste
Place the chicken breasts in crock pot, salt and pepper each breast
Put sliced onion on top of chicken
Then put in all the dried herbs and garlic cloves
Pour in vinegar and top with tomatoes
Cook on high 3 hours or low for 4 - 6 hours. Serve over angel hair pasta and garnish with fresh parsley or basil.
Monday, September 12, 2011
Sunday, September 11, 2011
1 bag of mixed coleslaw
3/4 c. sunflower seeds
3/4 c. sliced almonds
1 bunch of green onions, chopped
1 pkg. of beef top ramen noodles, crushed
1 c. of chow mein noodles
1/3 c. white vinegar
1/2 c. sugar
2/3 c. canola oil
Seasoning packet from beef top ramen
Combine the dressing ingredients in a jar and shake well. Make a little ahead so sugar will dissolve (Only use Beef Top Ramen) Pour dressing over salad ingredients about 10 minutes before serving. Recipe serves 6-8.
Friday, September 9, 2011
Saturday, June 11, 2011
Thursday, May 19, 2011
An easy crock pot recipe via my friend M! A get it going before work & ready to each when you return kinda thing. I am looking for more & more recipes like this! M says it's only 7 WW points~ I'll take that too!
Monday, May 9, 2011
I've always wanted to make a fruit pizza. For Easter I was looking for a little munchie ~ making these was great. Bite sized. I'd use this again as an appetizer or for a summer party.
Monday, April 18, 2011
Preheat oven to 375°.Spray a 9x13-inch baking pan with oil spray.
In a large pot of salted water, cook pasta according to instructions until al dente.Drain and return to pot.
Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.
Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.
Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.
Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.
This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before cooking.
Calories: 331.9 • Fat: 7.1 g • Protein: 17.5 g • Carb: 54.7 g • Fiber: 7.8 g
Saturday, April 9, 2011
Thursday, March 17, 2011
Say that with me again. Slowly... Peanut Butter. Oatmeal. Chocolate Chip. Yes. Please! Thank you Brown Eyed Baker for sharing this recipe. My only note ~~ next time I'd double it!
Makes about 16 cookies
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
½ cup rolled oats
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.
Sunday, February 27, 2011
Saturday pancakes are a little tradition of sort in our house. One morning we didn't have any mix on hand, I thought I'd search a homemade recipe. I'll be saving this as I liked it being 'health'ed' up a bit with the wheat flour and blueberries. I doubled the recipe and froze some to toss in the freezer laster this week.
Friday, February 25, 2011
7 1/2 TB mayo
3 TB Yellow Mustard
3 TB Worcestershire
3 TB Parsley
3 cups Bread crumbs
1 1/2 TB minced garlic
1 1/2 TB minced shallot
Mix together, shape & bake for 20-25 minutes @ 425 degrees
Tuesday, February 22, 2011
Chicken Milanese with Spring Greens
& Parmesan Browned-Butter Orzo
From Cooking Light Magazine
Notes: Letting the breaded chicken set for a few minutes ensures the coating will adhere.
While shallot soak - start preparing the orzo
While orzo simmers- pound the chicken, bread & cook the chicken.
While orzo rests - toss salad.
- 3/4 teaspoon fresh lemon juice
- 3/4 teaspoon white wine vinegar
- 1/2 teaspoon minced shallots
- 1/4 teaspoon kosher salt, divided
- Dash of sugar
- 2 (6-ounce) skinless, boneless chicken breasts
- 1/3 cup dry breadcrumbs
- 2 tablespoons grated Parmigiano-Reggiano
- 2 tablespoons all-purpose flour
- 1 egg white, lightly beaten
- 1/4 teaspoon black pepper, divided
- 5 teaspoons olive oil, divided
- 2 cups packed spring mix salad greens
- 2 lemon wedges
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.
5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.
I figured the meal to be about 15 points on the new weight watchers program.
Creamy Chicken & Pasta Bake
Source: Kraft Food & Family Magazine
HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.
MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.
DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.
BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.
WW points on points plus ~ 10.
Sunday, February 20, 2011
4 tablespoons unsalted butter
¼ cup vegetable oil
¼ teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 ounces cream cheese, at room temperature
½ cup sour cream
½ cup mayonnaise
1. Cut the onions in half and then slice them into 1/8-inch thick half-rounds (will result in about 3 cups of onions). Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 to 30 more minutes until the onions are browned and caramelized. Allow the onions to cool.
2. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer and beat until smooth. Add the onions and mix well. Serve at room temperature. Refrigerate any leftovers.
Wednesday, February 2, 2011
This has been a tailgate staple for years. These make me laugh as - when we would leave a tailgate to head into the Steeler game I'd see people loading up their pockets with these for a gametime snack! It works! With the Super Bowl looming it was time to pull out this recipe!
Sunday, January 23, 2011
Source: Brown Eyed Baker
Yield: Enough to frost 12 cupcakes
(I doubled for our game day cupcakes!)
Prep Time: 10 minutes
1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract
1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.
Steeler - AFC Championship ~~ We had to have a good spread for the game. And every spread has some baked goods. Such a super easy recipe! Easy & good! And lucky for the win! I'll make them again if not for that alone!!
Devils Food Cupcakes
Source: Cupcake Bakeshop Blog
Makes 24 Cupcakes
2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
Preheat oven to 350 degrees.
1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.
Measure out into cupcake pan lined with cupcake papers. A 2″ ice cream scoop works great for this. Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.
I frosted with Brown Eyed Baker's Vanilla Buttercream.
Sunday, January 16, 2011
As time permits I am going to try to make baby food. It's really pretty easy. I really like knowing what goes into the baby food. We'll see how long I can keep it up. This is my second type - I've made sweet potato as well. For to-be or new mom's give it a try.
Perfectly Basic Pear Baby Food
Source: Baby Love: Healthy, Easy, Delicious Meals for your Baby & Toddler
6 oz. water or apple juice
Wash & peel fruit
Cut each pear in half
Remove the seeds & stem
Cut each half into 6 pieces
Put the pear and the water or juice into a 4qt pot
Turn the burner on high and cover with a lid
Cook for approximately 8 minutes, stirring once
Pour everything into the blender. Puree until smooth.
Pour into two ice cube trays and allow to cool
Wrap & freeze.
Once frozen, I pop the cubes out into a freezer bag labeled with the type of food.
I'll thaw in the microwave at 30% power or in a baggie in warm water.
So - what could be wrong with all of that?? Butterscotch. Oatmeal. M&M's. From following Picky Palate Blog - I had to get a muffin top pan. As soon as I got it I ran into this recipe. Of course I had to try it! It didn't disappoint. It has oatmeal... it's healthy... right?!?
Butterscotch Oatmeal M&M Cookies
Source: Picky Palate
2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup packed light brown sugar
1 teaspoon vanilla
3 Tablespoons butterscotch ice cream topping
2 Cups all purpose flour
1 1/2 Cups oatmeal, I used Coach’s Oats
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 Cups chocolate chips
1 Cup M&M’s
1. Preheat oven to 350 degrees F. In stand mixer beat butter and sugars until well combined. Beat in eggs, vanilla and butterscotch topping until well combined.
2. In large bowl mix the flour, oats, baking soda and salt. Slowly add to wet ingredients along with the chocolate chips until just combined.
3. Scoop about 1/4 Cup dough into muffin top pans that have been sprayed with cooking spray. Flatten with palm of your hand then top with 5-7 M&M’s per cookie. Bake for 11-13 minutes or until cooked through and golden around edges. Remove from oven and loosen edges of cookies while warm so they will be easy to remove. Let cool for 5 minutes then transfer to a cooling rack.
24 Large cookies
Notes: I found that I had to cook them a little bit longer to have them done. Also my batch only made about 12 - 15 cookies. I may have put too much in each spot causing both problems.
I always prefer things homemade than store bought. Hot chocolate is no exception. I've done things very simply in the past like just use Splenda & Hershey's Cocoa. A friend (Thanks D!) gave me a sample of this at Christmas! It is delicious! I knew I wanted to share it with friends. It got rave reviews by all. I can't wait for another snow day to go out - get nice & cold & come in to a big mug of this!
Hot Chocolate Mix
Source: Brown Eyed Baker
Yield: About 20 servings
Prep Time: 10 minutes
3 cups nonfat dry milk powder
2 cups powdered sugar
1½ cups cocoa powder (Dutch-processed preferred, but regular okay)
1½ cups white chocolate chips (or chopped white chocolate)
¼ teaspoon salt
1. Whisk together all ingredients in a large bowl. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground. Store in an airtight container for up to 3 months.
2. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows or maybe even some Peppermint Schnapps or Rumpleminze.
I mixed up about 10 cup worth in the crockpot on low & then let it warm in there most of the day.
Wednesday, January 12, 2011
Buffalo Chicken Soup
4 cups low-sodium chicken broth
2 cups whole milk or half & half
2 cans cream of chicken soup (the "Healthy Request" or low sodium)
3 cups shredded cooked chicken
1 cup sour cream
1 T. dry ranch dressing mix
1/4 cup hot sauce (more or less to taste)
salt and pepper to taste
Combine all ingredients in a pot and heat to warm through; do NOT boil. OR combine all ingredients in a slow cooker and cook on low 4-5 hours.
Serve with garlic bread, Texas cheese toast or other crusty bread and a salad or crudites.
I have started sauteeing 1 stalk of diced celery and an half an onion diced in 3 T. butter to start. Sautee until soft. Add some minced garlic (or 1/2 tsp. garlic powder), the dry ranch mix and 3 T. flour. Cook for two minutes and then add the liquid ingredients. Bring to a simmer; then add chicken to heat through. Adding some fresh time stems (bundled together so it is easier to get out later) as it simmers is nice, too.