Spinach Ravioli With Won Ton Wrappers

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Ingredients: 

  • 1 pkg Nasoya Won Ton or Round Wraps
  • 1 pkg Nasoya Firm Tofu
  • 10 oz fresh spinach 1
  • 5 oz ricotta cheese
  • ¾ cup grated Pecorino Romano cheese
  • 1 tsp salt
  • ½ tsp ground black pepper


Preparation Method: 

  • Cook spinach with 2 tbsp of water in the microwave or on the stovetop for 5 minutes or until just wilted. Let cool and drain excess water. Place tofu in food processor and pulse until it is pureed. Add the ricotta cheese, pulse until combined, then add spinach and grated cheese and process until smooth, about 30 seconds. Season with salt and pepper.
  • Line baking sheet with parchment paper, or spray sheet with non-stick cooking spray. Take a wrap and place approximately 2 tbsp of mixture in the center if each wrap. Do not place filling near the edge. Use a pastry brush dipped in water and brush edges of wrap. Place a second wrap on top, then crimp edges together tightly with your fingers or the tines of a fork. Brush ravioli lightly with olive oil.
  • Bake in 375° F oven for 10-12 minutes or until lightly browned. Serve ravioli with your favorite marinara sauce for dipping.
Source: http://www.nasoya.com/recipes/spinach-ravioli?id=134


Cilantro-Lime Chicken with Avocado Salsa

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Recipe: http://www.myrecipes.com/recipe/cilantro-lime-chicken-with-avocado-salsa-10000001886432/

Broccoli Beef

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Ingredients:

3/4 pound flank steak, sliced very thin and against the grain
4 cups broccoli cut into bite-sized pieces
1-1/2 tablespoons high-heat cooking oil like vegetable or canola oil
2 cloves garlic, minced
2 teaspoons cornstarch, dissolved in 2 tablespoons water
cooked white rice

For the beef marinade:
1 teaspoon low-sodium soy sauce
1 teaspoon mirin
1/2 teaspoon cornstarch

For the sauce:
1/4 cup oyster sauce
2 teaspoons mirin
2 tablespoons low-sodium soy sauce
1/2 cup chicken broth

Directions:

Place the sliced beef in a large ziplock bag. Stir together the marinade ingredients and pour into the bag. Smoosh to coat the beef in the mixture, then let it sit at room temperature for 10 minutes.
Meanwhile, steam the broccoli for 2 minutes, or until crisp tender. Do not overcook as the broccoli will cook a bit more later in the recipe.
Stir together the sauce ingredients in a small bowl and set aside.
Heat an electric wok, or very large skillet, to high heat. Add the oil then gently place the beef in the wok and spread into a single layer. Let the beef cook for 1 minute without touching it.
Add the garlic and stir continuously for 1 minute, then add in the sauce and broccoli. Bring the sauce to a boil, then add in the cornstarch dissolved in water. Cook until the sauce has thickened slightly, about 2 minutes. Serve over rice, if desired.

Source: http://iowagirleats.com/2012/02/29/the-best-chinese-dish-ive-ever-made-at-home/#end-post

Grilled Lemon Chicken Skewers Gluten Free

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Ingredients

2 boneless chicken breasts
3 lemons
4 cloves garlic, minced
1 tablespoon dried oregano
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
7-8 green onions


Instructions

Slice the chicken breasts lengthwise into thirds, and then slice again into about 1-inch chunks. Place chicken chunks in a freezer bag and set aside.

Zest one of the lemons and add to a medium size bowl. Juice that lemon plus one more, add to the lemon zest and then add the minced garlic and oregano and stir. Slowly drizzle in the olive oil and whisk to combine. Add kosher salt and pepper. Pour the marinade into the freezer bag with the chicken chunks and let marinade for 30 minutes or up to 3 hours in the refrigerator.

When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.

If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary.

Slice the remaining lemon in thin rounds and then slice the rounds in half. Trim the bottoms of the green onions off and cut into 1-inch lengths.

Thread one piece of the chicken onto a skewer then two slices of green onion, and then another piece of chicken. Fold a slice of lemon in half and thread next to the chicken, grouping closely on the skewer. Add another piece of chicken, then green onions and repeat the pattern until you've reached the end of the skewer, ending with chicken. Discard any of the remaining marinade.

Grill chicken, turning often so each side browns and has light grill marks, until cooked through, about 10-15 minutes or until chicken juices run clear.

Apple pie cupcakes

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Recipe: http://www.sheknows.com/food-and-recipes/articles/975107/apple-pie-filled-cupcakes

Chocolate-Covered 7-Minute Microwave Caramels

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Source: averiecooks

Cheddar Bacon Ranch Pulls (a.k.a. Crack Bread)

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Instructions:
1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix


Directions:
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Source: plainchicken

California Crab Rolls (Sushi)

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Ingredients

4 c sushi rice (cooked)
1 pkg nori sushi wrappers (seaweed)
1 medium avocado (thin slice lengthwise)
1 medium cucumber (remove the seeds and slice thin lengthwise)
1 c crabmeat or (deli crab salad)
2 Tbsp mayonaise
1 tsp salt
1 medium bowl of water (to dip you fingers so it don't stick)
1 bottle furikake (seaweed rice sprinkler)
2 Tbsp red pickles ginger (for garnish)
4 Tbsp rice vinegar
1 tsp sugar
1/4 c water (more or less)
1 pinch salt


Directions

1 Make the rice - (Mix 4-tbsp rice vinegar, salt, sugar and water) - Mix vinegar water mixture into the rice and mix them well. - This is done to prevent the rice from sticking to your fingers and also to add flavor to the rice)
2 Cover the bamboo mat in plastic wrap.
Cut a piece of Nori (seaweed/algae) in two..
Cut up some avacado, cucumber and cream cheese.
3 Place the ½ nori sheet at the end (toward you) of the mat.
Spread a small handfull of sushi rice on the nori sheet, leaving a ¼ of an inch on either side..
Shake on some furikake or sesame seeds.

Flip the whole thing over (yes it's sticky enough that it's possible)
4 Place one slice avacado, cucumber and crab meat and mayonaise or cream cheese (thin slice) along the middle of the roll.

Roll gently with even pressure. Cut roll in half.
Align the 2 halves and cut twice into 6 even pieces.
5 Arrange the sushi on a platter and serve.

FOR DIPPING SAUCE: Mix in a small bowl, 3-tbsp Soy sauce, 2-tbsp lemon juice and wasabi.

Frozen Greek Yogurt Bars

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Prep time: 5 mins - Total time 5 mins

Only four ingredients and five minutes of prep? This delicious recipe is easy as 1-2-3!


Ingredients

  • approx one 8×8 pan
  • 16 oz tub of Vanilla Chocolate Chunk Chobani Greek yogurt
  • ¾ c low-fat Cool Whip
  • 1½ c Love Grown Foods Simply Oats granola
  • ⅓ c peanut butter


Instructions

  • Let the coolwhip thaw slightly, then combine with yogurt and mix until well combined.
  • Pour the granola in a food processor and pulse several times until ground.
  • Transfer to a bowl, add peanut butter and use your hands to mix well.
  • Press crust mixture into the bottom of a pan.
  • Top with yogurt mixture and freeze.
  • Cut into squares and serve.

Potato Kielbasa Skillet

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TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients
1 pound red potatoes, cubed
3 tablespoons water
3/4 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 1/4-inch slices
1/2 cup chopped onion
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups fresh baby spinach
5 bacon strips, cooked and crumbled


Directions
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.
In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.

Source: tasteofhome

Red Wine and Rosemary Flat Iron Steak

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Serves 4

Ingredients
2 (1-pound each) flat-iron steaks cut into 4 pieces
2 garlic cloves, mashed
1 teaspoon fresh parsley, chopped
1 teaspoon dry mustard
2 tablespoons olive oil
1 cup of dry red wine
1 teaspoon fresh rosemary leaves, chopped
Salt and freshly-ground black pepper


Directions
In a bowl, combine garlic, parsley, mustard, olive oil, red wine, black pepper, and rosemary; mix together well.

In a shallow baking dish, season the steaks moderately with salt and pepper. Cover the steaks with the marinade mixture and cover the dish with plastic wrap. Allow to marinate in the refrigerator for at least 1 hour or overnight. Remove steak from refrigerator and bring to room temperature before cooking.

Preheat the grill over medium heat. Place steaks onto the hot grill and grill to the desired degree of doneness, about 6 – 7 minutes on each side for medium.

Source: asliceofsouthern

Grilled Summer Squash Sandwich

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Recipe: http://www.goodlifeeats.com/2013/06/grilled-summer-squash-sandwich.html#_a5y_p=671281

Bacheofe (Alsatian Meat and Vegetable Stew)

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Recipe: http://www.saveur.com/article/Recipes/Bacheofe-Alsatian-Stew

Vegan Fajitas with Lentil Walnut Meat

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Yield: 4-6 fajitas




Recipe: ohsheglows.com

Chicken Perigord Style

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Recipe: http://bestfoodsanddrinks.com/chicken-perigord-style/

Salted Caramel Cupcakes

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INGREDIENTS:
- made one of my favorite chocolate cupcake recipes according to the recipe directions (you’ll see my fave in an upcoming fundamentals post). Use whatever recipe floats your boat. Yellow cake would be equally as amazing.
- find a basic vanilla buttercream recipe. I usually combine 3 sticks of softened unsalted butter, 1 tablespoon clear vanilla extract, 2 pounds of confectioners’ sugar and enough milk to reach the desired consistency (about 4-5 tablespoons).

DIRECTIONS:
- hollow out a small circle in the center of each cupcake; I use an apple corer because I am anal and obsessed with symmetry. You can also use this piping tip from Wilton which allows you to inject frosting into cupcakes.

- add in a bit of homemade caramel sauce to the hollowed center and replace the small piece of cake you removed from the center.

- top the cupcake with buttercream frosting

- finish with a square of homemade Vanilla Bean Fleur de Sel Caramel.

NOTES:
- homemade caramels can get a little pliable when sitting at room temperature, add these to your cupcakes right before serving.
- you can definitely cheat a little and use store bought caramel, heck you can even use high quality caramels
- I piped the frosting using the large round tip from bake it pretty. You can check out my video piping tutorial found in this post.

Source: mybakingaddiction.com

Delicious Bacon Crisps

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Source: recipe.com

Potato and Green Bean Salad

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Summary: Whether eaten warm or out of the fridge, this bright, crunchy potato salad pairs perfectly with any of the grilled meats in this story.


Ingredients

6 ounces green beans
2 pounds peeled small potatoes
1/4 cup extra-virgin olive oil
4 teaspoons lemon juice
4 teaspoons whole-grain mustard
2 teaspoons chopped thyme leaves
1/2 cup thinly sliced red onion
Coarse salt

Instructions

Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water.
Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them.
Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.
Preparation time: 25 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

Source: http://what2cook.net/2013/03/09/potato-and-green-bean-salad/

The Best Tortilla Pinwheels

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Ingredients

  • 10 large flour tortillas
  • 1 cup chopped veggies - I like using red and green peppers, red onion, and celery.
  • 1.5 blocks cream cheese, softened
  • 1 package dry ranch dressing mix
  • 1/4 cup salsa
  • 1/2 cup shredded cheddar cheese


Directions
Mix cream cheese with ranch mix and salsa
Spread mixture onto tortilla; top with chopped veggies and cheddar cheese. Roll and place in a casserole dish and refrigerate for at least 6 hours. I like to keep them in the fridge overnight.
Chop off the end of each tortilla and discard (or eat as you go along...); chop tortilla into bite sized pieces and serve. Each tortilla should give you 6-8 pieces.

Source: http://mecookingcreations.blogspot.it/2008/05/time-for-party.html

Tasty Balsamic Chicken

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MAKES: 4 servings
SERVING SIZE: 1 chicken breast half
CARB GRAMS PER SERVING: 3


  • 4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
  • 1 tablespoon paprika
  • 1 tablespoon olive oil
  • 1/2 teaspoon snipped fresh rosemary
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • Nonstick cooking spray
  • 1/4 cup dry red wine or water
  • 3 tablespoons balsamic vinegar
  • Fresh rosemary sprigs (optional)



To Make:
1. If desired, place each chicken breast half between two pieces of plastic wrap and pound with the flat side of a meat mallet to a rectangle 1/4" to 1/2" thick.

2. In a small bowl, combine paprika, oil, rosemary, garlic and pepper; mix well until it becomes a paste. Rub both sides of each chicken breast half with paste mixture. Coat a 13" x 9" x 2" baking pan with nonstick cooking spray. Place coated chicken in prepared pan; cover and refrigerate for 2 to 6 hours.

3. Preheat oven to 450° F. Drizzle chicken with wine. Bake for 10 to 12 minutes or until an instant-read meat thermometer inserted in the thickest portion of the chicken registers 170° F and the juices run clear, turning once halfway through baking. (If chicken has been pounded, bake about 6 minutes or until chicken is no longer pink and juices run clear, turning once halfway through baking.)

4. Remove from oven. Immediately drizzle vinegar onto chicken in the baking pan. Transfer chicken to serving plates. Stir the liquid in the baking pan and drizzle over chicken. If desired, garnish with fresh rosemary. Makes 4 chicken breast halves.


Nutrition Facts Per Serving:
Servings per recipe: 4
Calories: 181
Protein (gm): 27
Carbohydrate (gm): 3
Fat, total (gm): 5
Cholesterol (mg): 66
Saturated fat (gm): 1
Dietary fiber, total (gm): 1
Sodium (mg): 62

Diabetic Exchanges:
Very lean meat (d.e): 4
Fat (d.e): 1

Source: cvs.com

Delicious Avocado Fries

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Source: http://www.myrecipes.com/recipe/avocado-fries-10000001886172/

Tasty Balsamic Roasted Cauliflower

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Source: http://paleogrubs.com/roasted-cauliflower-recipe

Easy Crockpot Chicken and Gravy

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Ingredients

  • 2lbs boneless, skinless chicken breasts
  • 14 ½ oz can chicken broth
  • 2 packets of chicken gravy mix



Directions

1. Place chicken breasts in the crockpot. Pour in the chicken broth, cover and cook on high for about 3 – 4 hours or until chicken easily pulls apart.

2. Pour 2 cups of the chicken broth/juices out of the crockpot and into a saucepan. Discard any remaining liquids. Add the two gravy packets into the saucepan and whisk well. Simmer on low until gravy thickens.

3. While the gravy simmers, remove the chicken breasts from the crockpot and shred into larger pieces. That’s it! Serve with the gravy over the chicken. Yum!

Mediterranean Quinoa Salad

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Average Time: 30 minutes
Serves: 4

Ingredients

  • 1 cup dry black quinoa
  • 2 cups water
  • 2 cups spinach, chopped
  • 2 cups sliced grape tomatoes
  • 1 cucumber, peeled and chopped
  • 1 1/2 – 2 cups pesto (more if needed)
  • 2 cups fresh basil, chopped
  • 3/4 cup feta cheese (omit of looking for a vegan version)
  • 1/2 lemon, juiced
  • Olive oil (drizzle as needed)


Directions
1. Combine the water and quinoa in a medium sized pot and bring to a boil. Reduce heat to simmer and let cook for about 15 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork and add stir in spinach while quinoa is still warm. Stir in pesto once spinach is mixed in.
2. In a large bowl, combine the sliced tomatoes and cucumber. Add quinoa and basil and mix well. Drizzle olive oil and lemon juice on top and add feta cheese. Salt and pepper to taste.
3. Toss everything together. Serve immediately or store in the fridge until serving.
Serving suggestion: Can use any combo of veggies bell pepper, olives, zucchini, etc.

Parmesan Lime Zucchini Coins

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Serves 4

Ingredients:

  • 3 – 4 large zucchini, trimmed and sliced into 1/2 inch coins
  • 2 tablespoons butter
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh-ground white pepper
  • grated zest of 1 lime
  • juice of half a lime
  • 1/4 cup grated Parmesan


Direction:
In a large skillet, heat the butter over medium-high heat. As soon as the butter is melted and fragrant, add the coins, sea salt, pepper, and zest. Stir gently to prevent sticking, and then flip all of the coins after 5 minutes. Cook for another 5 minutes, and then remove coins to a bowl. Toss with lime juice and Parmesan, and serve.

Classic Meatloaf

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Ingredients

For the Meatloaf:

-1 1/2 to 2 pounds ground beef
-1 small onion or half of a larger onion, chopped
-1/2 cup bread crumbs (I used Italian for extra flavor)
-1/4 cup Parmesan cheese
-1/4 cup parsley, chopped
-1/4 cup milk
-1 tablespoon garlic, minced (optional)
-2 eggs, beaten
-Salt and pepper

For the Glaze:

-1/2 cup Ketchup
-2 tablespoons brown sugar
-1 tablespoon mustard
-Dash of Worcestershire sauce

Directions:

Preheat the oven to 350 degrees F.

Place all of the meatloaf ingredients into a bowl, and using your (very clean) hands, combine all of the ingredients.  Then, in a separate bowl, mix together all of the ingredients for the glaze.

Remove the meat mixture from the bowl and form into a loaf on a pan or baking dish.  Spread about 1/3 of the glaze over the loaf.  Place the loaf in the oven and bake for 45 minutes.  Add about another 1/3 of the glaze after the 45 minutes, and then cook for an additional 15 minutes.  Once the loaf is done (internal temp of the meat should be 155 degrees and/or no longer pink), remove from the oven and you can either top with the additional glaze or save it for serving, which is what I like to do.

Slice it up, serve warm with the extra glaze, and enjoy!

Souce: http://theculturaldish.blogspot.it/2013/02/classic-meatloaf.html

Chicken Cordon Bleu Casserole

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Ingredients:

Servings: 4-6

  • 2 lbs skinless chicken breasts, cut into bite-size chunks
  • dry breadcrumbs
  • 1/2 cup milk
  • 1 egg, mixed with the milk
  • 8 ounces swiss cheese, cubed
  • 8 ounces ham, diced
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 cup milk


Directions:

1. Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.
2. Brown in a little oil until golden.
3. Place chicken in a baking dish, add cheese and ham.
4. Mix soup with 1 cup of milk and pour over all.
5. Bake at 350°F for

Recipe from food.com

Stuffed Crust Pizza Snacks

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Recipe: keyingredient.com

Slow Cooker Beef Stroganoff

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Recipe from : seriouseats.com

Crock Pot Italian Beef Sandwiches

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Recipe: http://iowagirleats.com/2013/10/23/crock-pot-italian-beef-sandwiches/

Zucchini and Yellow Squash Gratin

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INGREDIENTS

  • 2 tablespoons butter
  • 2 medium zucchini (about 7 ounces each), sliced crosswise 1/4 inch thick
  • 2 medium yellow squash (about 7 ounces each), sliced crosswise 1/4 inch thick
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1/2 cup heavy cream
  • 1 cup panko
  • 1/2 cup grated Parmesan cheese


DIRECTIONS

STEP 1
Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
STEP 2
Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.
STEP 3
Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.

Recipes from marthastewart.com

Rocco's Lightened Up Fettucini Alfredo

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Ingredients:

  • 1 lb. fettucini
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 2 teaspoons cornstarch
  • Pinch of ground nutmeg
  • ¾ cup low-sodium chicken broth
  • ¾ cup grated Parmesan cheese
  • ¾ cup Greek yogurt (not fat-free)
  • Pinch of salt and pepper


Directions:
1. Cook the pasta in salted water according to package directions.
2. Meanwhile, in a small sauce pan met the butter over medium heat and add the minced garlic. Cook the garlic for about 2 minutes, or until fragrant, but not burned.
3. Whisk the cornstarch, chicken broth and nutmeg together in a bowl and add it to the butter and garlic. Bring the mixture to a low simmer for about 1 minute, then whisk in half of the Parmesan cheese. Remove the pan from the heat and whisk in the yogurt until the sauce is smooth.
4. Toss the sauce with the drained pasta and add a pinch of salt and pepper if desired. Serve topped with the remaining cheese.

Recipe from babble.com

Tasty Chicken Pad Thai Nachos

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8

Pad Thai inspired nachos with chicken in a tasty pad thai sauce, fresh veggies and herbs along with plenty of melted cheese.

Ingredients

  • 1 tablespoon tamarind concentrate or 1/4 cup lime juice
  • 3 tablespoons fish sauce or soy sauce
  • 3 tablespoons palm sugar or brown sugar
  • 1 tablespoon chili sauce or to taste
  • 2 tablespoons peanut butter (optional)
  • 2 cups chicken, cooked and shredded
  • 1 (14 ounce) bag tortilla chips
  • 1 cup cheddar, shredded
  • 1 cup monterey jack, shredded
  • 2 cups bean sprouts
  • 2 carrots, shredded
  • 4 green onions, sliced
  • 1/4 cup roasted peanuts, chopped
  • 1/4 cup cilantro, chopped

Directions
Simmer the tamarind, fish sauce, sugar, chili sauce and peanut butter over medium heat until the peanut butter melts into the sauce, about 2-3 minutes, before mixing in the chicken.
Spread the nachos out on a baking dish, sprinkle on the chicken and sauce mixture, bean sprouts, carrots and green onions followed by the cheese and broil until the cheese has melted, about 2-4 minutes, before topping with peanuts and fresh cilantro.

Nutrition Facts:
Calories 434, Fat 19g (Saturated 3.7g, Trans 0), Cholesterol 33mg, Sodium 1008mg, Carbs 43g (Fiber 4g, Sugars 6g), Protein 26g

Recipe from : closetcooking.com

Soft Pudding Monster Cookies

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INGREDIENTS

Preheat Oven to 350F Degrees

1 1/2 c. all purpose flour
1 box (3.4oz) vanilla pudding
1 tsp. baking soda
1 stick of butter, softened
1/2 c. peanut butter
2/3 c. brown sugar
1/2 c. white sugar
1-2 eggs
2 tsp. vanilla
1/2 c. quick cooking oats
1 c. mini M&Ms
1/2 c. chocolate chips
1/2 c. peanut butter chips

*The recipe usually works out but I have had some feed back that the dough is too dry and the cookies, therefore, are a bit crumbly. Monster cookies will be a tad bit crumbly because of the oats, but when biting into them should be moist because of the pudding. If your dough seems to dry add an additional egg.

DIRECTIONS


In a medium bowl combine flour, baking soda, and vanilla pudding- set aside. in the bowl of a stand mixer, fitted with paddle attachment, cream together (on medium speed) butter, peanut butter, and sugars until light and fluffy (about 5 minutes). Then add egg and vanilla. Scrape down sides. Reduce to low speed and add flour (dry) mixture. Combine until just incorporated. Add oats, M&Ms, chocolate chips, and peanut butter chips. The batter should be thick enough to work with and roll.

Line cookie sheets with either aluminum foil, parchment or a baking mat-- and scoop 2 tbsp. ball (I used 1 inch cookie scoop, and combined two cookie balls)- yes you want these cookies to be large (they are MONSTER cookies) and you do not have to worry as they spread very little. Roll into ball shape between palms and space cookies 2 inches apart. Slightly press down on cookie balls to flatten (again, do not worry, they wont spread much-- that is why you need to press down). Bake for 10 minutes. Let cool for 5 minutes before transferring to cooling wrack. And consume :)

Baked Potato Soup

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Ingredients

  • 2 russet potatoes, washed and dried
  • 1 small head of cauliflower, stem removed cut into florets
  • cups fat free chicken broth
  • cups 1% reduced-fat milk
  • salt and freshly cracked black pepper
  • ½ cup light sour cream
  • 10 tbsp reduced-fat shredded sharp cheddar cheese
  • 6 tbsp chopped chives, divided
  • 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)


Directions

  1. Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.
  2. Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
  3. Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.  

Trisha Yearwood's Crock-Pot Chocolate Candy

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Ingredients

  • 2 lbs (36 oz) salted dry-roasted peanuts
  • 4 oz (4 squares) German's sweet chocolate
  • 1 12-oz package semisweet chocolate chips (about 2 cups)
  • 2½ lbs white almond bark


Directions
1. Put the peanuts in the bottom of a 4-quart slow-cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.

2. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners. Makes 30 to 40 pieces.

I used a crock pot liner...DON'T DO THIS!  It's really hard to get all of the chocolate off of the liner.  What was I thinking?  It was Christmas time...I wasn't :)

Yummy Potato and Leek Soup

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Ingredients

  • 1 large or 2 small leeks, about 1 pound
  • 2 bay leaves
  • 20 black peppercorns
  • 4 sprigs fresh thyme
  • 2 tablespoons butter
  • 2 strips bacon, chopped
  • 1/2 cup dry white wine
  • 5 cups chicken stock
  • 1 to 1 1/4 pounds russet potatoes, diced
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon white pepper
  • 1/2 to 3/4 cup creme fraiche or heavy cream
  • 2 tablespoons snipped chives


Directions
Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)

Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

Awesome Chicken Parmesan

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Ingredients:

  • 2 (4 oz) boneless, skinless chicken breasts, pounded to ½ inch thickness
  • 1/3 c reduced-fat buttermilk
  • Olive Oil Spray (from a spray bottle like a Misto, not a store bought pre-filled one that contains propellant)
  • 1 oz Fat Free Italian or Caesar seasoned croutons
  • ¼ c low fat marinara sauce
  • ½ oz finely shredded reduced-fat mozzarella cheese
  • 1 t grated Parmesan cheese


Directions:
1.    Place the chicken breasts in a medium Ziploc bag. Pour the buttermilk over the top and seal it shut. Put them in the refrigerator and let them soak for at least 6 hours, or overnight, turning the bag over 1-2 times.
2.    Pre-heat the oven to 450. Lightly mist a baking sheet with olive oil spray. Add the croutons to another Ziploc bag and pound them with the rolling pin, meat mallet or other flat, blunt object until crushed into very fine crumbs. Transfer crumbs to a medium shallow bowl or plate.
3.    Remove a chicken breast from the bag and let any excess buttermilk drip off. Dip it into the crumbs, rotating it to cover the breast completely. Place the breaded breast on the baking sheet. Repeat with the remaining breast. If crumbs remain in the bowl, press them into the tops of the breasts. Lightly spray the tops of the chicken with olive oil spray. Bake them 5 minutes and then carefully, being sure not to remove coating, flip them. Lightly mist the tops with spray and continue to bake for another 2 minutes and then top each breast with half the sauce, half the mozzarella and half the parmesan. Continue to bake 3-5 minutes or until the cheese is melted, the coating is crisp and the chicken is no longer pink inside. Serve immediately.

Yields 2 servings. Weight Watchers Points Plus: 7 per serving

Herbed Shrimp and White Bean Salad

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Ingredients:

  • 4 teaspoons sherry vinegar
  • 4 teaspoons extra-virgin olive oil $
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon black pepper
  • 2 cups loosely packed arugula
  • 1 cup trimmed watercress
  • 1 cup grape tomatoes, halved $
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 (15.5-ounce) can Great Northern beans, rinsed and drained
  • 1 tablespoon honey
  • 1 teaspoon water
  • 24 peeled and deveined medium shrimp (about 1 pound) $
  • Cooking spray
  • 1/4 teaspoon salt


Preparation

1. Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and next 4 ingredients (through beans) to bowl, and toss gently to coat.
2. Combine honey and 1 teaspoon water in a medium bowl, stirring with a whisk. Add shrimp to honey mixture; toss to coat. Heat a grill pan over medium-high heat; coat pan with cooking spray. Sprinkle shrimp with salt. Add shrimp to pan; cook 2 minutes on each side or until done. Serve with salad.

Mediterranean Chickpea Salad Gluten Free

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PREP TIME 20 mins
TOTAL TIME 20 mins

Serves: 8 – 12

INGREDIENTS

  • ½ cup olive oil
  • ¼ cup lemon juice
  • ⅓ cup chopped fresh parsley
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups chickpeas, drained and rinsed
  • 2 cups halved cherry tomatoes
  • 1 English cucumber, seeded and chopped
  • 1 red bell pepper, chopped
  • 1 small red onion, finely chopped
  • ½ cup sliced black olives
  • 1 cup crumbled feta


INSTRUCTIONS

  1. In a medium bowl, whisk together dressing ingredients.
  2. Combine all salad ingredients in a large bowl.
  3. Add the dressing to the salad bowl, and stir to combine.
  4. Allow salad to sit for at least 10 minutes in the refri gerator for the flavors to come together.
  5. Serve cold.

Chicken Broccoli Casserole

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Ingredients:
  • 1 lb chicken breasts, diced into 1” cubes
  • 1 medium onion (color of your choice, i used yellow last night)
  • 2.5 cups chopped broccoli
  • 1.5 cups (volume when cooked) brown rice
  • 10 oz can cream of chicken soup
  • 10 oz can cream of mushroom soup
  • 1 cup 0% plain greek yogurt
  • 3/4 shredded cheese (i used monterey jack & mild cheddar)
  • salt, pepper & TJs everyday seasoning blend (all to taste)


Directions:

  1. in a saute pan, combine brown chicken & onion and cook through.
  2. steam broccoli.
  3. cook rice.
  4. combine cooked chicken, onions, broccoli, rice and remaining ingredients in mixing bowl. mix well.
  5. pour mixture into casserole dish. sprinkle with cheese.
  6. bake at 350 degrees, uncovered, until warmed through, about 15-20 minutes (since all ingredients are already pretty warm from cooking them).

Southwestern Avocado and Black Bean Salad

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Servings: 4
Prep Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

  • 1/2 cup freshly chopped cilantro leaves 
  • 1/4 cup extra-virgin olive oil 
  • 2 tablespoons freshly squeezed lime juice 
  • 2 or 3 dashes hot sauce (recommended: Tabasco) 
  • 4 cups chopped romaine lettuce 
  • 2 avocados, peeled and diced 
  • 2 cups fresh or frozen corn kernels, thawed and drained 
  • 2 (15-ounce) cans black beans, rinsed and drained 
  • 1 cup chopped cherry tomatoes 
  • About 3/4 cup (3-ounces) grated pepper jack cheese 
  • Kosher salt and freshly ground black pepper


Directions

  1. In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.
  2. In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve.

Chicken, Broccoli & Cheese Skillet Meal Pasta

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Ingredients

  • 2 whole skinless, boneless chicken breasts (1 1/2 pounds) cut in 1" cubes
  • 2 teaspoons vegetable oil
  • 1 1⁄2 cups or more chopped broccoli, fresh or frozen
  • 1 can (14 1/2 ounces) low sodium chicken broth
  • 1 can (14 1/2 ounces) low sodium cream of chicken soup
  • 1 teaspoon pepper
  • 2 cloves garlic, or 1/4 teaspoon garlic powder
  • 2 cups small shell pasta, uncooked
  • 1 cup (4 ounces) cheddar cheese, shredded


Directions

  1. Heat oil in skillet over medium-high heat (350 degrees in an electric skillet). Add chicken and cook until no longer pink, about 2-3 minutes.
  2. Add broccoli, broth, soup, pepper, garlic and pasta. Bring to a boil.
  3. Reduce heat to lowest setting, cover, and simmer for 15-20 minutes, or until pasta is tender.
  4. Stir occasionally to prevent sticking.
  5. Check near the end of cooking and add a small amount of water, if needed.
  6. Add cheese during last two minutes.
  7. Refrigerate leftovers within 2 hours.

Notes
Use whole wheat pasta when available.

Heakty Portillo's Chopped Salad

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Ingredients

  • 4 cups cooked Ditalini pasta
  • 1 cup cooked and crumbled bacon
  • 3 cups chopped romaine lettuce
  • 3 cups chopped iceberg lettuce
  • 2-1/2 cups chopped red cabbage
  • 2 fresh tomatoes, seeded and diced
  • 1 cup sliced green onions
  • 4 ounces crumbled gorgonzola cheese (about 1 cup)

Sweet Italian Dressing:

  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup olive oil


Instructions

  1. Cook Ditalini pasta according to package instructions. Make sure you salt the pasta water while cooking to give it some flavor. Drain and cool. Set aside.
  2. Cook bacon in a skillet until done. Let bacon cool, then crumble it.
  3. Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.
  4. Add cooled pasta, bacon and gorgonzola cheese to salad.
  5. Add dressing to taste right before serving so that it doesn't get soggy.
  6. For the Dressing: Place vinegar, garlic, sugar, oregano, salt and pepper in a blender. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified. Store in airtight container in refrigerator for up to two weeks.

Notes
Another tip: If you make the dressing ahead of time and add a little bit to the cooled pasta and let it soak it up in the fridge for some time it adds a whole lot of flavor. Source: Salad from Christine Trevino 

Cheeseburger (in paradise) Pie

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Ingredients:

  • 1 lb lean ground beef
  • 1 large onion (chopped)
  • 1/2 teaspoon of seasoned salt
  • 1/2 teaspoon of garlic powder
  • a dash or worcester sauce
  • 1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)
  • 1 cup of milk
  • 1/2 cup of Original Bisquick mix
  • 2 eggs


Directions:

  • Heat oven to 400°F.
  • Spray a 9 inch pie plate with non-stick cooking spray
  • Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
  • Stir in salt, garlic powder and worcester sauce and then spread in pie plate
  • Next, sprinkle the shredded cheese on top of the beef
  • In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
  • Bake in oven for 25 minutes or until a knife comes out clean
Recipe from strawberryginger

Easy Rustic Homemade Pizza Dough

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Ingredients

  • 4 3/8 cups bread flour (divided into 3 3/8 cups and 1 cup)
  • 1 1/2 cups warm water (divided into 1 1/4 cups and 1/4 cup)
  • 1 tsp salt
  • 1 tsp instant yeast
  • 1 1/2 tbsp olive oil
  • Favorite pizza toppings!

Instructions


  1. The night before, mix 1 cup bread flour, 1/4 cup warm water, and tiny pinch of yeast. Mix until combined, and cover bowl tightly. This can be easily mixed by hand.
  2. The next afternoon (~3 hours before you want to eat), combine remaining bread flour, salt, yeast, and warm water in a mixer with the dough hook attached. Mix on low-medium speed for approximately 3-4 minutes. Once ingredients begin to come together, add the dough mixture from the previous night.
  3. On medium speed, add olive oil and continue mixing dough for another 3-4 minutes. (Note: If dough does not seem to incorporate olive oil, you can add 1 tablespoon additional flour directly to the mixing bowl.)
  4. Cover tightly and let rest in warm place for 1 hour.
  5. Sprinkle countertop with flour and place dough onto counter. Fold dough several times. (If dough is sticky, sprinkle small amount of flour on top.)
  6. Cover tightly and let rest in warm place for another hour.
  7. Preheat oven to 460. (If you have a pizza stone, place it in the oven before preheating.)
  8. Remove dough and lightly fold on countertop again. Let dough rest (covered) for about 10-15 minutes.
  9. Shape dough into round (or square) pizza and top with favorite ingredients. (We also mix some herbs with olive oil and then brush this on the crust before baking.)
  10. Bake for 12-14 minutes or until done. (Note: The hotter the pizza stone, the better the pizza crust will taste. I place my stone directly on the lowest rack of my oven.)
Recipe from spicedblog

Skillet Mac & Beef

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Servings: about 1 1/4 cups each
Cook: 15 min.

What You'll Need

  • 1 pound ground beef 
  • 1 medium onion, chopped (about 1/2 cup) 
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free) 
  • 1/4 cup ketchup 
  • 1 tablespoon Worcestershire sauce 
  • 2 cups corkscrew-shaped pasta (rotini), cooked and drained 


How to Make It

  1. Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
  2. Stir the soup, ketchup, Worcestershire and pasta in the skillet and heat through.

Strawberry Sorbet with Lemon

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  • 2 lemons (1 seeded and chopped, 1 juiced)
  • 2 cups granulated sugar
  • 2 pounds fresh strawberries, hulled


Place the chopped lemon and sugar in the bowl of a food processor, and pulse until combined. Transfer to another bowl.

Puree the strawberries in the food processor. Add the lemon mixture and the lemon juice, and pulse to combine.

Pour the mixture into an ice-cream maker, and churn until frozen (it took about 30 minutes in my machine). Transfer the sorbet to an airtight container, and keep it in the freezer until you’re ready to serve.

Chocolate Mascarpone Cake with Berries

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Here the recipe: http://www.epicurious.com/recipes/food/views/Mascarpone-Filled-Cake-with-Sherried-Berries-242873

Easy Chicken Fried Rice

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Ingredients:

2 cups prepared rice (I used long grain brown rice)
1 chicken breast, cut into bite-sized pieces and seasoned with salt & pepper (could use leftover cooked chicken)
1/2 cup frozen mixed vegetables
2 green onions, chopped
1 clove garlic, minced
1 egg
3 teaspoons sesame or wok oil, divided
2 Tablespoons soy sauce

Directions:


Whisk egg with 1 teaspoon oil in a small dish then set aside.
Heat 1 teaspoon oil in a large wok or skillet over medium-high heat. Add seasoned chicken then stir fry until cooked through and remove to a plate. (If using pre-cooked chicken, skip this step.)
Heat remaining teaspoon oil in the wok then add frozen mixed vegetables and green onions. Stir fry until tender, about 2 minutes, then add garlic and cook for 30 more seconds. Push vegetables to the side of the wok then add egg and sesame oil mixture into the center and scramble.
Add cooked chicken, rice, and soy sauce to wok then toss well to combine.

 
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