Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Chicken Lasagna Roll-Ups
from my fridge recipes. 5
Oh my heavens.... I seriously didn't even get to eat this before Heidi was asking about it. SO I thought I better get it on here before she comes a knockin.
fiesta chicken Salad.
1 Cup spinach shredded
1 sliced roma tomato
1 half of a red yellow and green pepper
1 half med onion chopped. ANY COLOR
1 teaspoon taco seasoning.
2 ounces chopped chicken
1 wedge of Laughing cow light queso and chipotle
K I have to warn you that the first time I made this I over sweat the veggies and I am not a HUGE fan of wilty peppers. I like things crunchy it makes me feel like I am really eating. that being said. I shredded the spinach (which BTW is my salad ) you can add lettuce if you want but it has hardly any nutrition except water. then add the tomato on top of that. In a frying pan I put in the pam and then sweat the onion, and peppers. add the taco seasoning then, since my chicken was all ready cooked (see part one) I just chopped it up and added it to the all ready cooking veggies. then I took the laughing cow and added it to the pan with the chicken and veggies. I am still working out how to get it to act like a sauce better. When I do you all will be the first to know. For now smash it in a bit then scoop the entire mixture over spinach and tomatoes.
I truly hope you all like these as much as I do. I know not everyone has the same taste in food.
from my fridge recipes. part 4
This one was actually kind of a dare. I had a friend make a similar version and I just KNEW I could make it better and healthier to boot. SO I did.
Egg Quesadilla
2 whole wheat tortillas
1/2 cup egg whites.
1 slice low fat cheese cut in half
1 cup spinach ( I warned you spinach is my friend)
1/2 cup tomatoes diced
and Tbsp Fat free cottage cheese for garnish.
scramble the eggs in a nonstick pan using pam. then tak one tortilla and place it on a griddle at medium heat ( about 300) add half the cheese then the spinach and then the egg then place tomatoes and rest of cheese. place the top tortilla on and have patience. I had to use 2 spatulas to flip the tortilla and cook on oposite side. Top with cottage cheese and enjoy. feeds 2 at least and my kids LOVE it.
from my fridge recipes. part 3
ok so technically this one is from my pantry.
Spicy beans...
1 can black beans
3 ounces ground turkey
1 can rotel tomatoes (the ones with the green chilis)
about 1/4 cup taco seasoning
1 cup spinach
fat free shredded cheese for garnish.
Drain the beans and half the tomatoes and mix together over medium heat. add the turkey and the taco seasoning cook till warmed though, pull it off the heat and add the spinach it will wilt quickly.
I portion this into 1/2 cup servings and freeze what I am not eating.
from my fridge recipes. part 2
K this one is really just too easy.
Roasted veggies and chicken.
ingredients
1/2 cup of roasted veggies with balsamic butter sauce.
3 ounces of chicken
See this one I just went Lazy with. I looked at the back of the package on the veggies and saw 1/2 cup was 60 calories WITH the sauce so I took it home. It actually comes with these little ice cubes of sauce in the veggies. you just follow package directions. I then add 3 ounces of cut up chicken and call it lunch.
from my fridge recipes. part 1
I am going to blame this on Heidi she has been giving me a big head. so now I am posting the recipes I can remember on here. Be Warned I tend to like things a bit spicy(burns great calories at lunch)
If you guys want pics on the WHOLE process you will have to let me know I don't usually do that.
Let me just start by saying My 3 best friends are chicken breast tenders, spinach and an electric griddle. Lets make that 4 and add the food scale. I take my HUGE electric griddle and FILL it with chicken tenders, the BIG bag from Costo. I Usually do a different season about every 3 days so that I
have variety. then I portion those out into 3 ounce sizes hence the scale. this way I don't have to think about how much chicken I am putting in my lunch I just grab and go.
So for the skinny pizza I used
1 whole wheat tortilla
2 tbsp Marinara
2 ounces of mozzarella cheese
1 CUP of spinach
1 ounce of chicken
1/4 cup mushrooms
First I baked the tortilla shell at 425 for about 3 minutes just to get it crisp. Then add the marinara and just less than half of the cheese. Add the spinach(you will have spillage) Mushrooms and chicken then the rest of the cheese. Place under a broiler just untill spinach wilts and cheese melts. i added this one up and the total is right around 311 for the WHOLE thing.
Summer Island Fruit Salad
When I get around to making this again I will be for sure posting my own pictures, it is beautiful and so yummy! Oh, and simple!
V's Cowboy Salad
I made a cowboy salad with my own twists, turned out yummy so I thought I would share. It's more of a dip for us, but some like it the way it is or on lettuce.
7-Minute Brown Sugar Frosting
Ingredients:
- 1 1/2 cups brown sugar
- 2 large egg whites(1/2 cup "Just Whites" pasteurized from carton works great)
- 6 tablespoons water
- dash salt
- 2 teaspoons vanilla or vanilla bean paste
Preparation:
Add brown sugar, egg whites, water, and salt in bowl of standing mixer. Put on top of double boiler over boiling water. Hold bowl steady using an oven mitt(no burns!). Beat sugar and egg mixture with whisk constantly until mixture is hot to the touch and starts to thicken. Remove from heat and position bowl in stand mixer with whisk attachment. Whip on high until mixture forms strong peaks and is dramatically lighter in color. Add vanilla. Continue beating until frosting is thick enough to spread. Makes enough to frost a 2 layer cake.
Hawaiian Delight
This is one yummylisious cake!! Perfect for Easter or Spring too. Cool, refreshing & just plain sweetness (but not too sweet). It taste better even on the 2nd day, trust me I had it for breakfast....bad me, but oh so good me!
I make this every year, and submitted it to our recipe book years ago. It is one recipe everyone asks me for, and I am happy to share it.
What you will need:
Simple and easy ingredients, and this cake is forgiving too. I didn't have enough of the fruit but it still turned out great.
Dip da-dip da-dip
So here is my new take on the classic Middle Eastern garbanzo bean paste. Technically it might not even really be hummus. We could call it a hummus-inspired dip. Whatever, it is lusciously yummy with pita chips, corn chips, carrot sticks, or even on some good bread with veggies for a healthy sandwich! This morning I had some on toast with roasted red bell peppers and it was the best breakfast I've had in months, no lie.
It is really mild in terms of the usual flavors of hummus which are garlic and often cumin, and there's no sesame flavor at all just because I did not have the gumption to track down tahini paste in Butte, Montana, this week. I substituted sunflower seeds, and I think they work great. The flavor is pumped up with tangy lemon juice and creamy yogurt. If you don't like this hummus there is probably no hummus you will like.
This makes a nice big batch - we had it for a dinner with roasted veggies and pita bread, and still have leftovers in the house.
Mild and Creamy Hummus with Sunflower Seeds
1 small clove garlic
3/4 tsp. cumin, more or less to taste
1/2 c. olive oil
1/2 c. fat free Greek yogurt
1/4 c. lemon juice (more or less to taste)
1/4 c. roasted, salted sunflower seeds (out of their shells, of course!), plus more for garnish
2 cans garbanzo beans (chickpeas), drained and rinsed
Whirl everything except the garbanzo beans in your blender until it's well pureed. (You don't want any funky chunks of garlic messing up someone's hummus experience.) Then add the chickpeas. You may need to use the pulse function of your blender, or turn it off every few seconds and take off the pitcher and shake it. A strong blender should be able to get it absolutely smooth. (I have a KitchenAid blender which is great; I think I got it for about $80 and it's been totally worth it!) If you have a food processor use that. Get it really creamy. It will be smooth and a very light beige color and super pretty. Put it in a bowl and sprinkle sunflower seeds on top to garnish.
Ana Montana
Rootbeer Cake Pops
I've been playing with this idea for a while and so my Young Women are my guinea pigs for tonight. My kids have already sampled them as well and gave them two thumbs up. Caution: If you have a sweet tooth, this fits the bill.
1 Package Butter Recipe Yellow Cake Mix
Zatarains Rootbeer Extract(or another brand)
1 tub Vanilla Frosting
2 packages White Chocolate Chips
Lollipop Sticks
You're going to prepare the cake mix according to package directions, except.... Measure water as directed on the box directions, minus 2 Tbl. water. Replace with 2 Tbl. Rootbeer Extract. THEN, prepare and bake, and allow to cool completely. Using a fork break up cake mix into crumbs in a large bowl. Dump 3/4 of vanilla frosting into crumbs and sprinkle 1 Tbl. Rootbeer Extract evenly over the top. Mix with fork and then hands until the crumb mixture resembles more of a Playdough like consistency. I use food prep gloves coated, rub in a little non-stick spray on them or butter. Use a large cookie scoop to make uniform size balls and roll into balls. Place on a cookie sheet lined with wax paper or non-stick foil. Melt 1/3 cup white chocolate chips in 30 second intervals in the microwave and stir well in between(it took me about 90 seconds total). Dip one end of lollipop sticks in melted white chocolate and push about 2/3 way through cake balls. Freeze cake pops for about 30 minutes. In the mean time, melt remaining white chocolate chips, you may sprinkle 1 tsp. canola oil over the top before melting to get a smoother consistency. Remove one cake pop at a time from cookie sheet and roll in melted chocolate to coat. Return to sheet and refrigerate or allow to set out on counter for 2 hours.
I didn't have anything to stand them up, but you could use styrofoam to allow them to dry upright.
You can find rootbeer extract here, at Zatarain's.
~Jen
Pumpkin Heath Coffee Cake
If I owned my own deli or restaurant, this would be on the menu. I'd also top it off with a big dollop of maple whipped cream and a sprinkle of cinnamon. SO good!
Preheat oven to 375’
Combine wet ingredients with whisk attachment:
1 stick Nucoa margarine, softened
1 stick butter, softened
1 ½ cups sugar
2 whole eggs
½ cup liquid egg whites
1 29 oz. can of pumpkin puree(not pie mix)
1 Tbl. Vanilla
½ tsp. maple flavoring
Whisk these wet ingredients together in large mixing bowl until combined well. There will be little butter lumps, that’s okay. This helps make an incredibly dense and rich cake.
Dry Ingredients: Combine in a medium bowl with whisk.
4 cups flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. kosher salt
Add half to cake mixture and mix until incorporated. Add remaining dry ingredients and pour into very tall 9x13 greased pan.
Streusel Topping:
1 stick of butter, softened
1 cup flour
1 cup sugar(white or brown)
1 tsp. ground cinnamon
1 cup toffee or Heath pieces
Combine flour, sugar, and cinnamon in a bowl. Add butter in slices and cut in with a pastry cutter or fork. Fold in Heath pieces. Spread topping evenly over cake. Bake in a 375’ oven for 50-80 minutes. It is done when a skewer comes out clean.
Jenne :)
Jenne :)
More muffins
Seriously, fresh muffins are the way to go if you are serving soup for supper, or if you want to make a special breakfast, or if you just need a very comforting baked good without too much guilt.
I always lighten up muffins, and these days I am taking out the sugar, too. I use unsweetened applesauce in place of half the fat in the recipe. The other half of the fat is always going to be half butter and half olive oil - not extra virgin, but just regular so it doesn't have a really olivey flavor. For reducing sugar, use the full amount of honey or molasses, or 2/3 the amount of agave nectar. Adjust the liquid in the recipe down by about 2/3 and then add more as needed to get your batter to the correct consistency.
With those rules in mind, here's the recipe for the love muffins pictured above ... especially dedicated to my friend CaraMia in Merced who has kept after me to blog it. I adapted this from a recipe called "Brown Sugar Muffins" in an old ward cookbook from my mother-in-law's ward in Alaska.
Honey Wheat and Oat Muffins
1/2 c unsweetened applesauce
1/4 c butter, softened
1/4 c olive oil
2 eggs
2 tsp vanilla
1/2 tsp salt
1 c. honey
2 c all-purpose flour
2 c whole-wheat flour (see if you can find Wheat Montana flours; they are awesome but I don't know how available they are outside this state!)
1 c rolled oats (either quick or old fashioned is fine; I keep old-fashioned around because that's what I like best)
4 tsp baking powder
1 c plus 2 tbsp milk (adjust this; your flour may soak up more or less milk. You want a nice soft, gloopy muffin batter)
2 tsp ground cinnamon
Heat oven to 375. Mix all ingredients until just combined. A lumpy batter is ok. You don't want to develop the gluten in your flour and make chewy muffins. Place in 24 lined muffin tins. Bake at 375 for 15 minutes or until tops spring back when touched.
Great for chicken noodle soup nights. I don't know about where you are, but it is still dang cold up here!
Ana Montana
Look Ma, No Sugar! Pumpkin Muffins
Agave-Molasses Pumpkin Muffins
3 cups finely ground whole wheat flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 cup butter
1/4 cup olive oil
3/4 cup agave
3/4 cup molasses
2 eggs
1 can (15 ounces) pumpkin puree
2 tablespoons water
In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside. Melt butter in large saucepan; cool. Whisk agave, molasses, egg, water, and pumpkin into the butter. Gradually add to flour mixture, mixing until just blended. Spoon into 24 greased or paper-lined 2-1/2 inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.
Enjoy!
Ana Montana
Cuppycakes
As part of my new calling, I was asked to do the dessert for our Relief Society Christmas party. Naturally I turned to my brilliant sister Mary for ideas, and she suggested these cupcakes. Some of you girls will remember eating them in Park City. Lucky you, now I have the recipe and can share it with you!
Chocolate Cupcakes
Makes 18
1/2 c Butter
1/2 c Cocoa
1 1/2 c Unsweetened Applesauce
2 1/2 c All-purpose Flour
2 c Sugar
1 1/2 ts Baking Soda
1/2 ts Salt
2 eggs
1 t vanilla
1 c Mini Chocolate Chips
Heat butter and cocoa together in a small saucepan over medium heat. Add applesauce and bring to a boil. Set cocoa mixture aside to cool. Mix all dry ingredients together in a large bowl with a wire whisk. Add eggs and vanilla to cocoa mixture. Stir wet ingredients into dry ingredients. Add chocolate chips, but don't overmix. Scoop about 1 1/2 oz into paper lined cupcake pans. Bake 15-20 min at 350*. Cool and dip tops into warm ganache.
Ganache
12 oz good quality semi-sweet chocolate chips
12 oz heavy cream
1 ts vanilla
Bring cream to a boil and pour over chocolate. Let sit 5 min. Add vanilla and stir until smooth and glossy.
I decorated these with crushed peppermint candies for Christmas. You could use shaved white chocolate in January, heart candies in February, gumdrop shamrocks in March (roll gumdrops flat with extra sugar and cut out with a cookie cutter), robin's egg candies in April, edible flowers like pansies or violets in May, fresh berries in June and July, gummy pop bottles in August, sugared grapes in September, candy corn in October, salty sweet potato chips in November.
It's cupcakes all year long!
Ana Montana
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