Tuesday, September 2, 2008

Grilled Bruschetta Chicken

Oh MY Goodness - This was some wonderful chicken. I would even venture to say - this is my new favorite recipe.

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

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, 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.

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

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!!

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

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.

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

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.

Green Beans & New Potatoes

This great recipes is from my cousin Britney. I don't really care for green beans, but these were great!!

2 cans green beans
2 new potatoes with skin, cut into small pieces
garlic powder
onion powder
2 tbsp. butter
steak/meat seasoning
bacon, optional

Mix all ingredients together, except butter. Use the seasonings as your taste buds please. I use a little more garlic than onion!! Melt the butter and drizzle on top of green beans and potatoes. Cover with foil. Bake at 350 for 35-40 minutes or until the potatoes are soft enough to stick a fork through.


Thursday, April 3, 2008

Manadrin Orange Salad

So sorry for the really long hiatus. It is amazing how important things, like blogging recipes, can get away from you. I kind of got in a rut these last couple of weeks and have cooked the same old things each week. However, he is a yummy (I mean YUMMY) salad that my aunt Jackie taught me how to make. It has a couple of steps, so pay attention!

Ingredients for Salad:
Mix different kinds of lettuce with
1 cup finely chopped celery
2 green onions, chopped
1 small can mandarin oranges; drained very, very well

Ingredients for Dressing:
1/2 teaspoon salt
Dash of pepper
1/4 cup vegetable oil
1 tablespoon parsley
2 tablespoon sugar
2 tablespoon white vinegar
Dash of Tabasco

Also, grab a 1/2 cup of sliced almonds and 3 tbsp of sugar.

Place in a pot on medium heat and stir almonds and sugar constantly until almonds are coated well with sugar. Place in an airtight container and place in refrigerator. *I usually double this part
Then toss all salad ingredients together. Top with almonds and dressing. Eat, enjoy, and don't feel too guilty!!

Sunday, March 9, 2008

Crunchy Baked Fish

1 Tbsp. Mrs. Dash Chicken Grilling Blend
4 (4 Oz.) fish fillets, like tilapia or catfish
1/2 cup corn flake crumbs
vegetable Oil Spray
1 Tbsp. Mrs. Dash Lemon Pepper Seasoning Blend

Preheat oven to 400°F. Spray a 9x9 inch baking dish with vegetable oil spray. Place fish in dish. Mix corn flake crumbs with Mrs. Dash Chicken Grilling Blend and Mrs. Dash Lemon Pepper. Sprinkle over fish. Spray fish lightly with vegetable oil spray. Bake for 20 minutes or until fish flakes easily with fork.

Nutritional Information:
% of Calories from Fat:42 %
Total Fat:9 g
Saturated Fat:2 g
Unsaturated Fat:6 g
Trans Fat:0 g
Cholesterol:53 mg
Sodium:140 mg
Potassium:354 mg
Carbohydrates:9 g
Fiber:0 g
Protein:19 g

Wednesday, February 27, 2008

Garlic & Soy Grilled Pork Chops

Elizabeth actually found this recipe in my South Beach Diet Cookbook. They were AMAZING!! I think some of the best, tastiest pork chops I have ever had.

Grill up chunks of fresh vegetables alongside these lip-smacking pork chops for an irresistible outdoor feast. Bell pepper, sweet onion, and zucchini would work quite nicely.

2 boneless center-cut pork loin chops, trimmed of all visible fat
1/2 tablespoon light soy sauce
1 teaspoons minced garlic
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Fresh herbs, for garnish

Sprinkle the pork chops all over with soy sauce, garlic, paprika, salt, and pepper. (I actually just doubled it and made more of a marinade for it to soak in. I used a little extra soy sauce too.) Cover and refrigerate at least 20 minutes or up to 2 hours.

Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler. (I just put mine in an aluminum pouch and cooked on the grill!!)

Cook the pork chops 4" from the heat, turning once halfway through cooking time, for 10 to 12 minutes, or until a thermometer inserted in the center of a chop registers 155°F and the juices run clear. Garnish with the herbs.

And look - I even came up with all the nutritional information for you guys!! :-) Yeah right. It is nice when they provide this stuff for you so that you know!!

Nutritional Information:
105.71 calories
2.91 total fat (0 g sat)
55.28 mg cholesterol
0.54 g carbohydrate
18.22 g protein
0 g fiber
168.88 mg sodium

Wednesday, February 20, 2008

Jell-O Cake

This is for you Elizabeth and Jana!! I was telling them about how yummy it was to add Jell-O to your cakes and I finally found the recipe. This was given to me by Tamika Rybinski!!

1 box white cake
1 box Jell-O (any flavor)

Bake cake as box instructs. Let cool. Prepare teh Jell-O as box instructs. Poke holes in cake with fork and pour 1/4 Jell-O over. Chill in refridgerator for a couple of hours.

*You can add more or less Jell-O according to taste. Also, you can use more than one flavor of Jell-O. What ever tickles your fancy!!

Serve with Cool Whip!! See isn't that easy?

Cheese Potato Soup

As the cold front is moving in, maybe this will be something that will warm you up! I am not guaranteeing that all my recipes will be the lowest in fat or calories, but man this one is yummy.

1 stick of butter (you could probably substitue olive oil)
1 grated carrot
1 cup chopped onion
1 cup chopped celery
3 cans potato soup
2 cans chicken broth
1 1/2 cups fat free sour cream
1 lb. Velvetta cheese

Saute in butter the carrots, onion, and celery. Add soup and chicken broth. Simmer 30-45 minutes. Stir in Velvetta and sour cream. DO NOT BOIL - JUST HEAT!!

*NOTE: Be sure to stir it pretty frequently. If the burner is too hot and you are not stirring, the potatoes like to sink the bottom and sometimes burn. Not good!!

This is great served with saltine crackers!!

And for all you Deceptively Delicious folks out there - try adding some cauliflower!! I am sure it will still taste great (although I have not tried it - so let me know if you do)!!

Monday, February 18, 2008

Chicken Spaghetti

3-4 chicken breasts cooked and cut into bite size pieces
3 stalks of celery, chopped
1/2 onion, chopped
1/2 bell pepper, chopped
1/2 stick of butter
1 can chicken broth
1 can cream of mushroom soup
1 can cheddare cheese soup
1 package whole wheat spaghetti noodles
2 cups shredded cheddar cheese

Preheat ovent to 350 degrees. In a large pot saute 1/2 stick of butter, 3 stalks of celery, 1/2 onion, and 1/2 bell pepper. Add chicken broth, cream of mushroom soup, and cheddar cheese soup. Simmer sauce for 15-20 minutes. Boil 1 package of whole wheat spaghetti - drain. Combine chicken, spaghetti, and sauce. Grease 9x13 baking dish. Place the spaghetti in the disch and top with 2 cups of grated cheddar cheese. Bake for 20 minutes.

Serve with salad and garlic bread.

King Ranch Chicken Enchiladas

I will start off with one of my favorite recipes from my mom!! She is a great cook and passed a lot of good recipes on to me. I am constantly calling her for new things to try.

4-6 boneless, skinless chicken breasts, shredded
3 cans cream of chicken soup
1 can chopped green chiles
1 can rotel tomtatoes
1 (16 oz) container of sour cream, fat free
8-10 flour tortillas
1 package Monterray Jack Cheese

Preheat oven to 350 degrees. In a large bowl, combine cream of chicken soup, chopped green chiles, rotel, and sour cream. Mix well. In an 9x13 pan, layer 4-5 tortillas (I like to tear mine into strips), 1/2 of the chicken, 1/2 of the soup mixture, and then 1/2 of the grated cheese. Then repeat the layers. Bake uncovered until hot and bubbly. In my oven that is about 30-45 minutes.

Serve with a salad and Mexican rice.

I hope you enjoy.

New Cooking Blog!!

Does anyone have as much trouble as I do finding new and exciting recipes to make for you family? I feel like I am constantly making the same old things over and over again. Luckily, I have a great husband who never complains about what I put out on the table. This is my attempt to put out some yummy recipes that we love and hopefully gather a few from you guys to put out as well. I will even try to post pictures of my finished product, but no guarantees. Happy cooking!!