Don't Worry.... I Haven't Disappeared
I'm so sorry I've been slacking in my blogging lately. I'll probably be away for a bit longer (hopefully not too long). I've been feeling under the weather for the past few weeks, and I think it may be due to certain foods. I've been struggling with pretty bad stomach pains after many meals. I've recently adjusted and eliminated some things in my diet, and I'm having some tests checked out as well. Hopefully I'll be food blogging again really soon.
Monday, May 3, 2010
Friday, April 23, 2010
Greek Quinoa with Avocado
I've been seeing lots of recipes for quinoa lately. I'd never even heard of it until recently. Apparently it's very healthy. It's a grain that contains all of the amino acids, therefore making it a great source of protein.
I've been enjoying this salad for lunch for the past several days. The texture of the quinoa is a lot like couscous. In fact, this recipe reminds me of the couscous salad that I make occasionally. I love the addition of the avocado. I think it adds another dimension to the flavor combination. Avocados brown quickly like apples, so make sure to add them right before serving. I usually cut the avocado in half and scoop out half of one of the halves (so 1/4 of the avocado) to go on top of my quinoa salad.
I've been enjoying this salad for lunch for the past several days. The texture of the quinoa is a lot like couscous. In fact, this recipe reminds me of the couscous salad that I make occasionally. I love the addition of the avocado. I think it adds another dimension to the flavor combination. Avocados brown quickly like apples, so make sure to add them right before serving. I usually cut the avocado in half and scoop out half of one of the halves (so 1/4 of the avocado) to go on top of my quinoa salad.
Ingredients:
1/2 cup uncooked quinoa, rinsed and drained
1 cup water
2 Roma tomatoes, seeded and finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion (I used shallots)
2 Tablespoons lemon juice
2 Tablespoons olive oil
1/2 teaspoon salt
2 ripe avocados, pitted, peeled, and sliced
1/3 cup crumbled feta cheese (I used goat cheese since I already had it on hand)
Directions:
In a small saucepan, combine quinoa and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl.
Add tomato, shredded spinach, and onion to quinoa; stir to combine. In a small bowl, whisk together lemon juice, olive oil, and salt. Add to quinoa mixture; toss to coat.
Right before serving, top the quinoa with avocado slices and feta.
Tip: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.
Source: Adapted from Better Homes and Gardens
1/2 cup uncooked quinoa, rinsed and drained
1 cup water
2 Roma tomatoes, seeded and finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion (I used shallots)
2 Tablespoons lemon juice
2 Tablespoons olive oil
1/2 teaspoon salt
2 ripe avocados, pitted, peeled, and sliced
1/3 cup crumbled feta cheese (I used goat cheese since I already had it on hand)
Directions:
In a small saucepan, combine quinoa and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl.
Add tomato, shredded spinach, and onion to quinoa; stir to combine. In a small bowl, whisk together lemon juice, olive oil, and salt. Add to quinoa mixture; toss to coat.
Right before serving, top the quinoa with avocado slices and feta.
Tip: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.
Source: Adapted from Better Homes and Gardens
Thursday, April 22, 2010
Sour Cream Sauce (for fruit)
I usually have a bowl of fresh fruit in the fridge during the spring and summer time. I buy whatever berries are on sale as well as grapes and bananas. It's so easy to spoon a bunch of fruit in a bowl for breakfast, and it's even good as a dessert after supper. It's an even better dessert when I added this fruit sauce to it. I mean, WOW! It is amazing, and a little bit goes a long way. The sweetness of the sauce perfectly pairs with the tartness of the fruit. This would also be perfect for a brunch or if you are having company over.
Ingredients:
1/3 cup butter, softened
1 cup powdered sugar
1/2 cup sour cream (I used light)
1/2 teaspoon lemon juice
1/4 teaspoon vanilla extract
Directions:
Beat butter and powdered sugar at medium speed with an electric mixer until smooth. Add sour cream, lemon juice, and vanilla, beating until creamy. Cover and chill until ready to serve (up to 8 hours).
Makes about 1 3/4 cups.
Source: Southern Living Magazine, February 2010
Ingredients:
1/3 cup butter, softened
1 cup powdered sugar
1/2 cup sour cream (I used light)
1/2 teaspoon lemon juice
1/4 teaspoon vanilla extract
Directions:
Beat butter and powdered sugar at medium speed with an electric mixer until smooth. Add sour cream, lemon juice, and vanilla, beating until creamy. Cover and chill until ready to serve (up to 8 hours).
Makes about 1 3/4 cups.
Source: Southern Living Magazine, February 2010
Wednesday, April 21, 2010
Almost Meatless Sloppy Joes
This recipe really caught my eye because it has lots of beans in it. I love the texture that beans add to various foods. I didn't think Aubrey would care too much for this since he likes his meat, so I planned to make it during the week he worked night shift.
I really enjoyed my supper, and I think the red onions were good company to the meat/bean mixture. I put the remainder of the mixture in the fridge so I could eat leftovers for the next couple of days. When I got up the next morning, I grabbed my coffee pot and filled it up with water. Low-and-behold, sitting right in the sink was the bowl that I had put the leftovers in. Apparently Aubrey had a snack when he came home from work. He told me that he really enjoyed it and that it's one of his favorite sloppy joes that he's ever had. I was shocked! It's probably because it has a little heat to it from the red pepper. He loves heat (I think he even added Tabasco sauce to his sandwich! I think I like the other sloppy joe recipe I made in the past just a hair better, but it's a close call.
I really enjoyed my supper, and I think the red onions were good company to the meat/bean mixture. I put the remainder of the mixture in the fridge so I could eat leftovers for the next couple of days. When I got up the next morning, I grabbed my coffee pot and filled it up with water. Low-and-behold, sitting right in the sink was the bowl that I had put the leftovers in. Apparently Aubrey had a snack when he came home from work. He told me that he really enjoyed it and that it's one of his favorite sloppy joes that he's ever had. I was shocked! It's probably because it has a little heat to it from the red pepper. He loves heat (I think he even added Tabasco sauce to his sandwich! I think I like the other sloppy joe recipe I made in the past just a hair better, but it's a close call.
Ingredients:
2 Tablespoons olive oil
1/2 cup finely chopped white onion
1 Tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces ground sirloin (I froze the remaining 10-ounces for another use)
1/2 cup grated carrot
2 teaspoons chili powder
1 teaspoon brown sugar
1/2 teaspoon dried oregano
1/4 teaspoon ground red pepper
2 cups canned crushed tomatoes
1 (15.5-oz) can low-sodium red beans, rinsed, drained, and divided
4 (2-ounce) whole-wheat sandwich rolls, split and toasted
4 (1/4-inch thick) red onion slices, separated into rings
Directions:
Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, salt, black pepper, and beef to pan; cook 5 minutes or until meat is browned and vegetables are tender, stirring occasionally to crumble beef.
Add carrot, chili powder, sugar, oregano, and red pepper; cook 2 minutes, stirring occasionally. Stir in tomatoes; bring to a boil. Reduce heat to medium; cook 10 minutes or until thickened and carrot is tender, stirring occasionally.
Partially mash 1 cup beans with a fork or potato masher. Add mashed beans and remaining whole beans to pan; cook 1 minute or until thoroughly heated. Spoon 1 cup bean mixture onto bottom half of each roll; top each serving with 1 red onion slice and top half of roll.
Yield: 4 servings (serving size: 1 sandwich)
Nutritional Info (per serving): 405 calories, 14.4g fat, 19.4g protein, 53.3g carbs, 10.4g fiber, 28mg cholesterol, 5.1mg iron, 781mg sodium, 148mg calcium
Source: Cooking Light
2 Tablespoons olive oil
1/2 cup finely chopped white onion
1 Tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces ground sirloin (I froze the remaining 10-ounces for another use)
1/2 cup grated carrot
2 teaspoons chili powder
1 teaspoon brown sugar
1/2 teaspoon dried oregano
1/4 teaspoon ground red pepper
2 cups canned crushed tomatoes
1 (15.5-oz) can low-sodium red beans, rinsed, drained, and divided
4 (2-ounce) whole-wheat sandwich rolls, split and toasted
4 (1/4-inch thick) red onion slices, separated into rings
Directions:
Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, salt, black pepper, and beef to pan; cook 5 minutes or until meat is browned and vegetables are tender, stirring occasionally to crumble beef.
Add carrot, chili powder, sugar, oregano, and red pepper; cook 2 minutes, stirring occasionally. Stir in tomatoes; bring to a boil. Reduce heat to medium; cook 10 minutes or until thickened and carrot is tender, stirring occasionally.
Partially mash 1 cup beans with a fork or potato masher. Add mashed beans and remaining whole beans to pan; cook 1 minute or until thoroughly heated. Spoon 1 cup bean mixture onto bottom half of each roll; top each serving with 1 red onion slice and top half of roll.
Yield: 4 servings (serving size: 1 sandwich)
Nutritional Info (per serving): 405 calories, 14.4g fat, 19.4g protein, 53.3g carbs, 10.4g fiber, 28mg cholesterol, 5.1mg iron, 781mg sodium, 148mg calcium
Source: Cooking Light
Thursday, April 15, 2010
Reese's Peanut Butter Cup Blondies
After I made these, I wish I had gone with the original recipe of making these Reese's Pieces Blondies... or even M&M Blondies. Don't get me wrong; I loved these blondies, but I think that the smaller sugar candies would disperse better throughout the batter. The texture of the batter is more like cookie batter because it's dense. Overall, I'd give these blondies a 7 out of 10 because I like the light and chewy texture the best.
Ingredients:
1 cup (2 sticks) unsalted butter, melted
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons salt
3/4 cup Reese's Pieces, M&Ms, or Reese's PB Cups (chop the PB cups)
Directions:
Preheat oven to 350-degrees.
In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to greased pan and smooth top. Arrange candies or chopped peanut butter cups on top of the dough.
Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Cut into 16 squares. To store, keep in an airtight container at room temperature.
Source: YumSugar.com
Ingredients:
1 cup (2 sticks) unsalted butter, melted
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons salt
3/4 cup Reese's Pieces, M&Ms, or Reese's PB Cups (chop the PB cups)
Directions:
Preheat oven to 350-degrees.
In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to greased pan and smooth top. Arrange candies or chopped peanut butter cups on top of the dough.
Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Cut into 16 squares. To store, keep in an airtight container at room temperature.
Source: YumSugar.com
Tuesday, April 13, 2010
Chicken and Summer Vegetable Tostadas
I've been MIA from the blogging world lately, and I apologize to my faithful readers. I came home tonight from working out of town, and I wanted something quick, easy, and healthy to make. I didn't get a chance to do my meal planning for this week, so I had to find something really quick so I could go to the store then cook it. I came across this recipe and I'm so happy I found it. It's amazing, and I love all of the fresh vegetables incorporated in it.
Black beans were the perfect side item. I just heated up a can and seasoned them with salt and cumin. Then I sprinkled a little cilantro on top.
Ingredients
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
12 ounces boneless, skinless chicken breast halves cut into cubes
1 cup chopped red onion
1 cup fresh corn kernels (I used canned sweet corn)
1 cup chopped zucchini (about 1 medium)
1/2 cup green salsa
3 Tablespoons chopped fresh cilantro, divided
4 (8-inch) fat-free flour tortillas (I used 96% fat free wheat tortillas)
Cooking spray
1 cup (4-ounces) shredded Monterey Jack cheese
Directions:
Preheat broiler.
Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; saute for 3 minutes. Add onion, corn and zucchini to pan; saute for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.
Yield: 4 servings
Nutritional info (per serving): 398 calories; 13.1g fat; 1.4mg iron; 75mg cholesterol; 236mg calcium; 36.7g carbs; 799mg sodium; 32.5g protein; 3.1g fiber
Source: Adapted from Cooking Light
Black beans were the perfect side item. I just heated up a can and seasoned them with salt and cumin. Then I sprinkled a little cilantro on top.
Ingredients
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
12 ounces boneless, skinless chicken breast halves cut into cubes
1 cup chopped red onion
1 cup fresh corn kernels (I used canned sweet corn)
1 cup chopped zucchini (about 1 medium)
1/2 cup green salsa
3 Tablespoons chopped fresh cilantro, divided
4 (8-inch) fat-free flour tortillas (I used 96% fat free wheat tortillas)
Cooking spray
1 cup (4-ounces) shredded Monterey Jack cheese
Directions:
Preheat broiler.
Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; saute for 3 minutes. Add onion, corn and zucchini to pan; saute for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.
Yield: 4 servings
Nutritional info (per serving): 398 calories; 13.1g fat; 1.4mg iron; 75mg cholesterol; 236mg calcium; 36.7g carbs; 799mg sodium; 32.5g protein; 3.1g fiber
Source: Adapted from Cooking Light
Sunday, April 4, 2010
Carrot Cake Pancakes
I surprised Aubrey this morning with breakfast in bed. I woke up early to make these pancakes, which were perfect for Easter. We both agreed that these were very good, and I would even make them again. However, I don't think anything can compare to plain pancakes with fresh fruit on top. :)
I cut this recipe in half since it's just the two of us.
I cut this recipe in half since it's just the two of us.
Ingredients:
1 1/4 cups all-purpose flour
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 Tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 Tablespoons butter, softened
2 Tablespoons honey
Directions:
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine the brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
Yield: 6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)
Nutritional Info (per serving): 315 calories; 13.3g fat; 78mg cholesterol; 177mg calcium; 41.6g carbs; 381mg sodium; 7.8g protein; 2.2g fiber; 2.3mg iron
Source: Cooking Light
.... And below is my Easter surprise from Aubrey:
Isn't he sweet!
1 1/4 cups all-purpose flour
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 Tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 Tablespoons butter, softened
2 Tablespoons honey
Directions:
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine the brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
Yield: 6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)
Nutritional Info (per serving): 315 calories; 13.3g fat; 78mg cholesterol; 177mg calcium; 41.6g carbs; 381mg sodium; 7.8g protein; 2.2g fiber; 2.3mg iron
Source: Cooking Light
.... And below is my Easter surprise from Aubrey:
Isn't he sweet!
Saturday, April 3, 2010
Carrot Cake Ice Cream
Carrot cake is one of my favorite cakes ever. I love all of the spices it has, and the cream cheese frosting is so dad-gum good. I found this recipe for carrot cake ice cream, and I saved it for the perfect time to make.... Easter.
Even though the ice cream was amazing, I didn't really think it reminded me of carrot cake. Sure, it has carrots and cream cheese in it, but it tasted more like a carrot cake cheesecake. The citrus flavor really burst throughout the ice cream, so next time I'll either cut way down on the lemon zest or leave it out.
I love the pecans that were dressed with all of the spices. I kept picking at them while the carrots were boiling.
Even though the ice cream was amazing, I didn't really think it reminded me of carrot cake. Sure, it has carrots and cream cheese in it, but it tasted more like a carrot cake cheesecake. The citrus flavor really burst throughout the ice cream, so next time I'll either cut way down on the lemon zest or leave it out.
I love the pecans that were dressed with all of the spices. I kept picking at them while the carrots were boiling.
Carrot Cake Ice Cream
makes 1 quart
Spiced Pecans
1 cup pecan halves
1 Tablespoon butter, melted
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 Tablespoons dark brown sugar
1/8 teaspoon salt
Heat the oven to 350-degrees. Toss the pecans with the butter.
In a small bowl, whisk together the cinnamon, cloves, brown sugar and salt. Pour the mixture over the pecans and toss to coat completely.
Spread the pecans on a baking sheet and cook for 12 minutes, gently stirring halfway during baking to candy the nuts. Remove the tray to a rack and cool the nuts completely. Once cool, coarsely chop the pecans. Set aside.
Currants
1/4 cup dried currants (I used raisins)
2 Tablespoons whiskey
In a small saucepan, heat the currants and whiskey until boiling. Simmer until the currants have absorbed almost all of the liquid. Remove from heat and cover the pan. Set aside to cool completely.
Candied Carrots
2 cups finely dried carrots
2/3 cup sugar
2 Tablespoons light corn syrup
2 cups water
In a medium saucepan, combine the carrots, sugar, corn syrup and water. Bring to a low boil and cook until the syrup is reduced to about 2 Tablespoons and the carrots are translucent and candied, 20-30 minutes. Keep an eye on the carrots during the last few minutes so they do not burn. Drain the carrots and set aside to cool.
Ice cream base and assembly
1 (8-ounce) package cream cheese (I used low-fat)
1 1/2 cups sour cream (I used low-fat)
2/3 cup sugar
1 teaspoon chopped lemon zest
Spiced pecans
Currants (I used raisins)
Candied carrots
In the bowl of a stand mixer, or in a large bowl using a hand mixer, blend together the cream cheese, sour cream, sugar and lemon zest until smooth. Chill thoroughly.
Freeze the base in an ice cream maker. After churning, gently fold in the spiced pecans, soaked currants and candied carrot cubes. Freeze until firm.
Source: Los Angeles Times
makes 1 quart
Spiced Pecans
1 cup pecan halves
1 Tablespoon butter, melted
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 Tablespoons dark brown sugar
1/8 teaspoon salt
Heat the oven to 350-degrees. Toss the pecans with the butter.
In a small bowl, whisk together the cinnamon, cloves, brown sugar and salt. Pour the mixture over the pecans and toss to coat completely.
Spread the pecans on a baking sheet and cook for 12 minutes, gently stirring halfway during baking to candy the nuts. Remove the tray to a rack and cool the nuts completely. Once cool, coarsely chop the pecans. Set aside.
Currants
1/4 cup dried currants (I used raisins)
2 Tablespoons whiskey
In a small saucepan, heat the currants and whiskey until boiling. Simmer until the currants have absorbed almost all of the liquid. Remove from heat and cover the pan. Set aside to cool completely.
Candied Carrots
2 cups finely dried carrots
2/3 cup sugar
2 Tablespoons light corn syrup
2 cups water
In a medium saucepan, combine the carrots, sugar, corn syrup and water. Bring to a low boil and cook until the syrup is reduced to about 2 Tablespoons and the carrots are translucent and candied, 20-30 minutes. Keep an eye on the carrots during the last few minutes so they do not burn. Drain the carrots and set aside to cool.
Ice cream base and assembly
1 (8-ounce) package cream cheese (I used low-fat)
1 1/2 cups sour cream (I used low-fat)
2/3 cup sugar
1 teaspoon chopped lemon zest
Spiced pecans
Currants (I used raisins)
Candied carrots
In the bowl of a stand mixer, or in a large bowl using a hand mixer, blend together the cream cheese, sour cream, sugar and lemon zest until smooth. Chill thoroughly.
Freeze the base in an ice cream maker. After churning, gently fold in the spiced pecans, soaked currants and candied carrot cubes. Freeze until firm.
Source: Los Angeles Times
Friday, April 2, 2010
Chicken-Ham Lasagna
Aubrey and I have been enjoying this lasagna for the past couple of days. It reminds me a lot of chicken cordon bleu, which I love. Cooking Light really did a great job thinking outside the box and making a traditional recipe into a non-traditional one. I took Elizabeth's advice and added 1 cup of Mozzarella cheese. Even though the Mozzarella added extra calories, I'm glad I did it. If you want to keep it "light," just omit the Mozzarella cheese. This would be perfect to serve at a dinner party since it serves several people and it looks very elegant on the plate.
I'd never worked with the "no bake" lasagna noodles before this, but they sure are easy to work with. It also looks more like fresh made pasta.
I'd never worked with the "no bake" lasagna noodles before this, but they sure are easy to work with. It also looks more like fresh made pasta.
Ingredients:
2 cups fat free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces, divided
3 cups 1% low-fat milk
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 1/2 cups (6-ounces) grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
Cooking spray
12 no-cook lasagna noodles (8-ounces), divided
1 cup Mozzarella cheese, divided
8 ounces thinly sliced 96% fat-free deli ham, chopped, divided
Chopped fresh parsley (for garnish)
Directions:
Preheat oven to 350-degrees.
Place broth and 1/4 teaspoon pepper in a large skillet over medium-high heat, and bring to a boil. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; set aside.
Combine milk, flour, and remaining 1/4 teaspoon pepper in a bowl; stir well with a whisk until smooth. Add milk mixture to broth in pan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens, stirring constantly. Remove from heat. Add 1 cup Parmesan cheese and parsley, stirring until cheese melts.
Spread 1 cup sauce over bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham, one-third chicken, and one-third Mozzarella cheese. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup Parmesan cheese.
Cover with foil very lightly coated with cooking spray; bake at 350-degrees for 30 minutes. Remove and discard foil; bake 10 minutes or until the cheese lightly browns. Sprinkle with parsley, if desired.
Yield: 8 servings
Nutritional Info (per serving, without the Mozzarella cheese): 260 calories; 7g fat; 1.9mg iron; 57mg cholesterol; 295mg calcium; 18g carbs; 740mg sodium; 28.9g protein; 0.8g fiber
Source: Cooking Light and Elizabeth's Edible Experience
2 cups fat free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces, divided
3 cups 1% low-fat milk
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 1/2 cups (6-ounces) grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
Cooking spray
12 no-cook lasagna noodles (8-ounces), divided
1 cup Mozzarella cheese, divided
8 ounces thinly sliced 96% fat-free deli ham, chopped, divided
Chopped fresh parsley (for garnish)
Directions:
Preheat oven to 350-degrees.
Place broth and 1/4 teaspoon pepper in a large skillet over medium-high heat, and bring to a boil. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; set aside.
Combine milk, flour, and remaining 1/4 teaspoon pepper in a bowl; stir well with a whisk until smooth. Add milk mixture to broth in pan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens, stirring constantly. Remove from heat. Add 1 cup Parmesan cheese and parsley, stirring until cheese melts.
Spread 1 cup sauce over bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham, one-third chicken, and one-third Mozzarella cheese. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup Parmesan cheese.
Cover with foil very lightly coated with cooking spray; bake at 350-degrees for 30 minutes. Remove and discard foil; bake 10 minutes or until the cheese lightly browns. Sprinkle with parsley, if desired.
Yield: 8 servings
Nutritional Info (per serving, without the Mozzarella cheese): 260 calories; 7g fat; 1.9mg iron; 57mg cholesterol; 295mg calcium; 18g carbs; 740mg sodium; 28.9g protein; 0.8g fiber
Source: Cooking Light and Elizabeth's Edible Experience
Thursday, April 1, 2010
High Heel Shoes Sugar Cookies
I made these cookies for my sister's bachelorette party this past weekend. I thought they turned out really cute. These were a lot quicker to ice than the bra & panty cookies because I only used 2 colors. However, the planning took much longer. I pulled up several styles of shoes on the Internet and drew them onto the cookies. Trust me... I messed up a few before I got it right.
I had fun playing with the icing and making polka dots, swirls and hearts. I think zebra print would be really neat on shoes. I don't know how to do that, but it's just a thought.
I used the Vanilla-Almond sugar cookie recipe with Royal Icing, and I bought my cookie cutter at Hobby Lobby. I thought the high heel shoes were perfect for a Girls Night Out. A purse would have been the perfect company, but my time and resourses were limited.
I allowed the icing to dry for about 24 hours, then I wrapped them in these clear plastic bags and tied with coordinating ribbon.
I used the Vanilla-Almond sugar cookie recipe with Royal Icing, and I bought my cookie cutter at Hobby Lobby. I thought the high heel shoes were perfect for a Girls Night Out. A purse would have been the perfect company, but my time and resourses were limited.
I allowed the icing to dry for about 24 hours, then I wrapped them in these clear plastic bags and tied with coordinating ribbon.
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