Sunday, January 30, 2011

Chicken Parmesan Roll Ups

Chicken Parmesan Roll Ups

1/4 c. Olive oil
1 onion, chopped fine
6 garlic cloves, minced
1 (14.5 oz.) can diced tomatoes
1/2 c. chopped fresh basil (I used 1-2 tsp. dried basil)
1 1/2 c. shredded mozzarella cheese
1/2 c. grated Parmesan cheese
6 thin cut boneless, skinless chicken cutlets, about 1 1/4 lbs.
1/2 c. panko bread crumbs

Adjust oven rack to upper middle position and heat oven to 475. Heat 2 Tbsp. oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and simmer until slightly thickened, about 5 minutes. Off heat, stir in half of basil. Transfer half of sauce to 8-inch square baking dish.

Combine mozzarella and Parmesan cheese in medium bowl; reserve 1/2 cup. Add remaining basil to remaining cheese. Pat cutlets dry with paper towels and season with salt and pepper. Top cutlets with basil-cheese mixture, leaving 1-inch border at bottom of cutlets. Roll up tightly and arrange, seam side down, in prepared baking dish.

Toss bread crumbs with remaining oil in small bowl. Top chicken with reserved cheese, remaining sauce, and bread crumb mixture. Bake until chicken is cooked through and crumbs are golden, 15 to 20 minutes. Serve.

Recipe source: Cook's Country Magazine June/July 2010

Friday, January 28, 2011

Krispymallow Treats

This is a great low calorie/low fat snack. And a great way to get a little extra fiber.

Krispymallow Treats

5 c. puffed wheat cereal (I used puffed brown rice cereal that I found at Walmart)
2 c. Fiber One bran cereal (the original one)
3 c. miniature marshmallows
3 Tbsp. light whipped butter or light buttery spread

Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add both cereals and stir until thoroughly coated. Using a spatula, press mixture evenly into a 9x13 inch baking dish sprayed with non stick cooking spray. Allow to cool. Cut into 25 squares.

Per serving: 46 calories, 1 g fat, 32 mg sodium, 11g carbs, 2.5 g fiber, 4g sugar, 1 g protein

Recipe source: The Hungry Girl

Tuesday, January 25, 2011

Strawberry Cheesecake Squares

I just used strawberry jam and the color didn't turn out very red. I think next time I will take the time to make the strawberry sauce. They tasted just fine even though they weren't red.

Strawberry Cheesecake Squares

1 package Pecan Sandies Cookies, divided
1 1/2 Tbsp. butter, melted
11 oz. cream cheese (1 8-oz. package + 3 oz. of another package, not low-fat), softened
2 eggs
2/3 c. sugar
pinch salt
1 1/2 tsp. vanilla
1/2 tsp. almond extract
2 c. Sour Cream
1 1/4 c. Strawberry Sauce or strawberry jam, divided (recipe below; you can also use jarred strawberry topping or canned strawberry pie filling)

Preheat oven to 375.

Spray a 9x13 pan with non-stick cooking spray. In a food processor, process 3/4 of the Pecan Sandies (reserve 6). Mix with melted butter and lightly press onto the bottom of the pan. Set aside.

In a large bowl or the bowl of a stand mixer, combine cream cheese eggs, sugar, salt, vanilla, almond extract, and sour cream. Beat on high for 4-5 minutes. Spread half of the cheesecake batter onto the bottom of a 9x13 pan. Pour 3/4 c. of the strawberry sauce over the batter, spreading gently to cover the surface (it doesn't have to be perfect). Spread remaining cheesecake batter over the strawberry layer and then spoon remaining 1/2 c. of strawberry sauce over the batter. Being careful not to cut into the surface of the cookie crust, swirl the strawberry mixture with a butter knife.

Bake at 375 for 25-35 minutes or until center is jiggly but not liquid (I ended up cooking for about 50 minutes before it wasn't jiggly). While baking, process remaining 6 cookies. During the last 10 minutes of baking, sprinkle the cookies on top of the cheesecake. Chill for at least 8 hours and cut into squares. If desired, drizzle remaining strawberry sauce over the individual squares.

Strawberry Sauce
1 pint strawberries
1/3 c. white sugar
1 tsp. almond extract (my favorite) or vanilla extract
Wash strawberries and remove stems.

Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.
After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

Recipe Source: Our Best Bites

Thursday, January 20, 2011

French Dip Sandwiches

These are the best French Dip sandwiches and SO easy!

French Dip Sandwiches

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crock pot and sprinkle with onion soup mix. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. When the meat is ready, shred with a fork.

Place meat in crusty rolls or bread. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melted.

Ladle juices into small cups for dipping and enjoy!

Photos and Recipe from: Our Best Bites

Monday, January 17, 2011

Gooey Peanut Butter Brownies

Gooey Peanut Butter Brownies

1 box of your favorite brownie mix
1 (7 oz.) marshmallow cream
1 c. chocolate frosting
1 c. creamy peanut butter

Bake brownie mix as directed then cool. Drop teaspoon sized dollops of marshmallow creme all over the top of the brownies.
Microwave frosting for about 30 seconds and drizzle on top. Do the same with the peanut butter, microwave and drizzle. Enjoy!

Wednesday, January 12, 2011

Pizza Rolls

I highly recommend getting Johnny's Garlic Seasoning from Costco. It is fantastic on top of these rolls.

Pizza Rolls
Perfect pizza crust
2 cups bread flour
1 1/2 tsp. instant yeast
1 tbsp. extra-virgin olive oil
3/4 tsp. salt
1 cup hot tap water

Place flour, yeast, and salt into the bowl of a stand mixer fitted with dough hook. Pulse a second or two to combine dry ingredients. Add oil and hot tap water and mix for about 10 seconds. If it looks too wet, add a little more flour, if it's too dry, add a little more water. (NOTE: You want it wet enough to leave a little residue on the side of the bowl at this point but not so wet that it's gooey.) Knead until the dough is smooth and elastic, about 5 minutes. Dough should be a little sticky to the touch. Do not add any flour or water after the dough is done mixing.

Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap,a damp towel or a lid. Let rise until doubled in size (times will vary, so just keep an eye on it). Punch dough to deflate it.

1 cup Pizza Sauce 
1 cup (more or less) mozzarella cheese
3-4 Tbsp. melted butter
3/4 Tbsp. garlic butter seasoning (I use Johnny's from Costco)

Make pizza crust according to directions and let raise once. After it has risen, turn it onto a counter sprayed with cooking spray and roll it out thin, in the shape of a rectangle. Spread sauce; you may only need 1/2-3/4 cup but you can use the rest for dipping after the rolls are cooked. Add cheese and start rolling the dough tightly in a neat line. When there's about an inch of dough left, stop rolling and pull the edge up and over, pinching it closed.

With a piece of dental floss (preferably not the mint kind), slide it under the roll and pinch off pieces about 1-inch thick. Lay the rolls in a 13x9-inch baking pan, sprayed with cooking spray. You should get about 12 rolls out of the dough. Cover lightly and let raise until about doubled.

Preheat oven to 375 degrees. Combine melted butter and Johnny's seasoning and brush over the tops of the rolls. Bake for about 17-20 minutes.

Serve warm either plain or with extra pizza sauce for dipping.

Friday, January 7, 2011

Vegetables in a Cloud

You probably won't find this on any New Years resolution diet, but it is a good way to get kids (or adults that don't like vegetables) to eat their vegetables. 

Vegetables in a Cloud

1 head cauliflower, broken into florets
4 carrots, sliced
1 can sliced water chestnuts
3 c. broccoli florets
1/2 c. chopped onions
1 c. heavy whipping cream
1 c. mayonnaise
1/2 c. Parmesan cheese
1/2 to 1 c. grated cheddar cheese
2 Tbsp. butter or margarine

Saute onions and water chestnuts in butter. Add broccoli florets, cauliflower florets and carrot slices. Simmer until crisp tender (about 10 minutes).

Whip the whipping cream until soft peaks form. Fold in mayonnaise, Parmesan, and cheddar cheese. Butter a 9x13 inch casserole dish. Place vegetables in dish and spread the whipping cream mixture over top.

Bake at 350 about 45 minutes or until brown on top.

Wednesday, January 5, 2011

Banana Nut Bread

This is another recipe that is great for substituting the oil for bean puree.

Banana Nut Bread

1/2 c. oil (or bean puree)
1 c. sugar
2 eggs, unbeaten
4 Tbsp. milk
1 2/3 c. flour
1 tsp. soda
1/2 tsp. vanilla
3 bananas, mashed
1/2 c. nuts
1/2 tsp. salt

Mix all ingredients together. Put mixture in greased and floured loaf pans. Bake at 325 for approximately 55 minutes.

Tuesday, January 4, 2011

Beef Stew

A great hearty warm meal for a cold January day.

Beef Stew

Brown well 2 lbs. of stew meat in hot bacon grease (you can just use oil but the bacon grease gives the meat a lot of flavor)
2 quarts water
1 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1/2 tsp. garlic salt
2 tsp. salt (or to taste)
Pepper to taste
2 bay leaves
1/2 tsp. paprika
dash of allspice
1 tsp. sugar

Simmer together until tender, stirring occasionally.

4-5 cups of carrots
1 medium onion, chopped

Cook until the carrots are just about done, then add 8 cups of potatoes (approximately 4 lbs). Cook until tender. Thicken liquid with approximately 5-6 Tbsp cornstarch mixed with cold water.
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