Oh MY Goodness - This was some wonderful chicken. I would even venture to say - this is my new favorite recipe.
Ingredients:
1/4 cup Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
Directions:
Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.
Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165ºF).
Recipe from Kraft Foods.
Tuesday, September 2, 2008
Wednesday, July 30, 2008
Cold & Creamy Banana Pudding
Ingredients:
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 1/2 cups cold water
1 (3.5 ounce) package instant pudding and pie filling
2 cups (1 pint) whipped cream, whipped
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice
Directions:
In a large mixing bowl, combine sweetened condensed milk and water.
Add pudding mix and beat until well blended.
Chill 5 minutes in refrigerator.
Fold in whipped topping. (Do this slowly and as few times as you possible to combine, so the mixture will retain its thickness.)
Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl.
Top with 1/3 each of wafers, bananas and pudding. Repeat twice.
Garnish as desired.
Chill thoroughly. Refrigerate any leftovers. You can also layer in individual serving dishes
Add pudding mix and beat until well blended.
Chill 5 minutes in refrigerator.
Fold in whipped topping. (Do this slowly and as few times as you possible to combine, so the mixture will retain its thickness.)
Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl.
Top with 1/3 each of wafers, bananas and pudding. Repeat twice.
Garnish as desired.
Chill thoroughly. Refrigerate any leftovers. You can also layer in individual serving dishes
Saturday, July 12, 2008
Aloha Chicken Kebabs
Thanks to my cousin Britney - she submitted our first recipe!! They sound so yummy and I cannot wait to try them.
Here is a yummy & healthy recipe to try out with your family, whether it's just you or you and the kiddos. I won't claim it as my own; I found it in Jessica Seinfeld's cookbook, "Deceptively Delicious."
*To make the purees: (1) cook/steam the sweet potato just like you would a baked potato. Allow to cool and then scoop the guts into the food processor & puree. (2) cut a fresh pineapple (or use canned if you want) into the food processor and puree. THESE CAN BE DONE AHEAD OF TIME AND KEPT IN THE REFRIGERATOR TILL YOU NEED THEM!
* 1 cup whole-wheat breadcrumbs
* 1/4 cup flaxseed meal
* 1/2 cup sweet potato puree
* 1/4 cup pineapple puree (I use a little more, though)
* 1 Tbsp. soy sauce
* 1 large egg white, lightly beaten
* 1/4 cup shredded unsweetened coconut
* 1 pound boneless, skinless chicken breast or chicken tenders, cut into large chunks
* salt and pepper to taste
* 2 Tbsp. all-purpose or whole-wheat flour
* Nonstick cooking spray & olive oil
* wooden skewers (soak in cold water for about 30 minutes before using)
To make:
In a bowl, mix the breadcrumbs with the flaxseed and set aside. In a second bowl, combine the purees, soy sauce, egg white & coconut, and mix with a fork; set aside next to the breadcrumbs.
Thread the chicken lengthwise onto the skewers. Sprinkle both sides with salt, pepper and flour. Dip the chicken into the egg-white mixture and then roll it in the breadcrumbs mixture until completely coated.
Coat a non-stick skillet with cooking spray and set the heat to medium-high. When the pan is hot, drizzle olive oil over the pan.
Add the chicken in a single layer to the skillet and brown for 3-4 minutes on one side, until the breadcrumbs coating is crisp and golden. Turn the skewers and cook 4-5 minutes longer, until the chicken is cooked through. (turn the heat down a little if your chicken skewers are browning too quickly - coconut burns easily).
ENJOY!
Here is a yummy & healthy recipe to try out with your family, whether it's just you or you and the kiddos. I won't claim it as my own; I found it in Jessica Seinfeld's cookbook, "Deceptively Delicious."
*To make the purees: (1) cook/steam the sweet potato just like you would a baked potato. Allow to cool and then scoop the guts into the food processor & puree. (2) cut a fresh pineapple (or use canned if you want) into the food processor and puree. THESE CAN BE DONE AHEAD OF TIME AND KEPT IN THE REFRIGERATOR TILL YOU NEED THEM!
* 1 cup whole-wheat breadcrumbs
* 1/4 cup flaxseed meal
* 1/2 cup sweet potato puree
* 1/4 cup pineapple puree (I use a little more, though)
* 1 Tbsp. soy sauce
* 1 large egg white, lightly beaten
* 1/4 cup shredded unsweetened coconut
* 1 pound boneless, skinless chicken breast or chicken tenders, cut into large chunks
* salt and pepper to taste
* 2 Tbsp. all-purpose or whole-wheat flour
* Nonstick cooking spray & olive oil
* wooden skewers (soak in cold water for about 30 minutes before using)
To make:
In a bowl, mix the breadcrumbs with the flaxseed and set aside. In a second bowl, combine the purees, soy sauce, egg white & coconut, and mix with a fork; set aside next to the breadcrumbs.
Thread the chicken lengthwise onto the skewers. Sprinkle both sides with salt, pepper and flour. Dip the chicken into the egg-white mixture and then roll it in the breadcrumbs mixture until completely coated.
Coat a non-stick skillet with cooking spray and set the heat to medium-high. When the pan is hot, drizzle olive oil over the pan.
Add the chicken in a single layer to the skillet and brown for 3-4 minutes on one side, until the breadcrumbs coating is crisp and golden. Turn the skewers and cook 4-5 minutes longer, until the chicken is cooked through. (turn the heat down a little if your chicken skewers are browning too quickly - coconut burns easily).
ENJOY!
Tuesday, July 8, 2008
Are You Still There? - RECIPE EXCHANGE AND GIVEAWAY
Do I actually still have readers? I cannot believe how busy the last couple of months have been. I have neglected my recipe blog and in all truthfulness my family. I cannot remember the last new recipe I have tried. We have eaten a lot of the same old, quick thinks that I don't have to put any effort in to. I am ready for things to slow back down and allow me to start experimenting with new recipes.
So here is what I am doing. I am trying to build a collection of recipes on my blog. I want super quick dinner (20 minutes or less). Preferbly these recipes will be kid friendly, healthy, and just a few ingredients. So I am having a Recipe Exchange.
Here’s where you come in:
* Post such a recipe on your blog (or e-mail it to me if you don't have a blog) and link back to this post.
* Leave a comment here and let me know that you posted your recipe.
* I will add the link to your recipe to my blog as they come in.
We will then all have access to lots of peoples favorite, super fast and easy recipes. So what is in it for you? I am going to give something away. I will randomly pick a comment and send that person a cookbook of simple and easy recipes.
Be sure to let all your friends know about the giveaway and recipe exchange.
**UPDATE- The last day to enter for the giveaway is July 15th. I will pick the winner the next morning and post it online.**
So here is what I am doing. I am trying to build a collection of recipes on my blog. I want super quick dinner (20 minutes or less). Preferbly these recipes will be kid friendly, healthy, and just a few ingredients. So I am having a Recipe Exchange.
Here’s where you come in:
* Post such a recipe on your blog (or e-mail it to me if you don't have a blog) and link back to this post.
* Leave a comment here and let me know that you posted your recipe.
* I will add the link to your recipe to my blog as they come in.
We will then all have access to lots of peoples favorite, super fast and easy recipes. So what is in it for you? I am going to give something away. I will randomly pick a comment and send that person a cookbook of simple and easy recipes.
Be sure to let all your friends know about the giveaway and recipe exchange.
**UPDATE- The last day to enter for the giveaway is July 15th. I will pick the winner the next morning and post it online.**
Tuesday, May 20, 2008
Southwest Chicken with Corn and Rice
I tried this recipe this week and it was pretty tasty. I am not usually a big fan of baked chicken because it seems to be too dried out, but I guess with the chicken broth and water in the pan it helps keep the chicken moist.
Ingredients:
2 cups instant white rice, uncooked
1 can chicken broth
1 can corn with sweet peppers, undrained
1/2 cup water
1 tsp. chili powder, divided
1/3 cup Shake 'N Bake Original Coating Mix
4 boneless skinless chicken breast halves
1/2 cup Shredded Cheddar Cheese
Directions:
Preheat oven to 375°F. Mix rice, broth, corn, water and 1/2 tsp. of the chili powder in 13x9-inch baking dish. Measure 1/3 cup coating mix and place in plastic bag with remaining 1/2 tsp. chili powder; use to evenly coat chicken as directed on package. Place chicken over rice mixture. Bake 30 min. Sprinkle with cheese; bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).
Let me know what you think!!
Ingredients:2 cups instant white rice, uncooked
1 can chicken broth
1 can corn with sweet peppers, undrained
1/2 cup water
1 tsp. chili powder, divided
1/3 cup Shake 'N Bake Original Coating Mix
4 boneless skinless chicken breast halves
1/2 cup Shredded Cheddar Cheese
Directions:
Preheat oven to 375°F. Mix rice, broth, corn, water and 1/2 tsp. of the chili powder in 13x9-inch baking dish. Measure 1/3 cup coating mix and place in plastic bag with remaining 1/2 tsp. chili powder; use to evenly coat chicken as directed on package. Place chicken over rice mixture. Bake 30 min. Sprinkle with cheese; bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).
Let me know what you think!!
Sunday, April 27, 2008
Homemade Cereal
You guys are in for a treat today. I have posted three of my favorite recipes right now!! I have given some of you this recipe for Homemade Cereal, but now all of you are lucky enough to make it yourself!!
Ingredients:
8 cups old fashioned oats
2 cups chopped walnuts
1 cup brown sugar
1 tsp. salt
1 tsp. cinnamon
1/2 cup oil
1/2 cup honey
2 tsp. vanilla
3 cups raisins or dried cranberries
Directions:
Mix oats, nuts, sugar, salt, and cinnamon in large bowl. Combine honey and oil and heat in microwave just to warm. Add vanilla.
Toss oats mixture and oil mixture together with a rubber spatula. Spread on cookie sheets and bake at 350 for 15 minutes - just until it starts to toast. My oven toasted faster than 15 minutes, so be careful that it does not burn!! (I burned a batch or two before I got it right.)
Mix in raisins or cranberries when cool. Store in airtight container.
This stuff is also good on yogurt and ice cream or just as an afternoon snack.
Ingredients:
8 cups old fashioned oats
2 cups chopped walnuts
1 cup brown sugar
1 tsp. salt
1 tsp. cinnamon
1/2 cup oil
1/2 cup honey
2 tsp. vanilla
3 cups raisins or dried cranberries
Directions:
Mix oats, nuts, sugar, salt, and cinnamon in large bowl. Combine honey and oil and heat in microwave just to warm. Add vanilla.
Toss oats mixture and oil mixture together with a rubber spatula. Spread on cookie sheets and bake at 350 for 15 minutes - just until it starts to toast. My oven toasted faster than 15 minutes, so be careful that it does not burn!! (I burned a batch or two before I got it right.)
Mix in raisins or cranberries when cool. Store in airtight container.
This stuff is also good on yogurt and ice cream or just as an afternoon snack.
Mexican Roast - YUM
This is a new found favorite of mine. I really love the traditional roast with potatoes, carrots, and gravy!! I like that so much that I was afraid to try this new twist, but I really LOVED it just as much, if not more.
Ingredients:
1 arm roast
1 cup dry pinto beans, rinse but do not cook or soak
1 onion, chopped
1 can chopped green chilies, undrained
1 can cream of mushroom soup
2 cans diced Rotel tomatoes
1 can water
Directions:
Spray crock pot with Pam. Place roast in crock pot and sprinkle with chili powder, cumin, garlic salt, and pepper to taste. Add beans, onion, chilies, soup, rotel, and water. Do not mix or stir. Cover and cook on low for 12 to 16 hours. Do not peek. Serve with flour tortillas, cheese, guacamole, salsa, etc.
Oh and this is only 170 calories per serving with 4 grams of protein and 2 grams of fiber.
Ingredients:
1 arm roast
1 cup dry pinto beans, rinse but do not cook or soak
1 onion, chopped
1 can chopped green chilies, undrained
1 can cream of mushroom soup
2 cans diced Rotel tomatoes
1 can water
Directions:
Spray crock pot with Pam. Place roast in crock pot and sprinkle with chili powder, cumin, garlic salt, and pepper to taste. Add beans, onion, chilies, soup, rotel, and water. Do not mix or stir. Cover and cook on low for 12 to 16 hours. Do not peek. Serve with flour tortillas, cheese, guacamole, salsa, etc.
Oh and this is only 170 calories per serving with 4 grams of protein and 2 grams of fiber.
Subscribe to:
Posts (Atom)
