tag:blogger.com,1999:blog-14806761834371104992024-03-06T00:23:09.427-05:00Erin's EatsErinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.comBlogger117125tag:blogger.com,1999:blog-1480676183437110499.post-68744620474357809012011-10-25T16:31:00.000-04:002011-10-25T16:31:23.147-04:00Seriously Delicious Low-Fat Pumpkin Shake<div align="center"><strong>PUMPKIN PIE SHAKE</strong></div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgji8gFOsJIKrTLVnwjUD03vtMBxpBxeEisp7ILbezFw6nj5BgPF8D6uGUsjFUfsyTR1lRWjGj0HCde11VK9TOGi_mg6Hzgow4j8I1AWTk1E5z5CjF7NC3idzgS_r84cq1mKzo1hkpzx0/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgji8gFOsJIKrTLVnwjUD03vtMBxpBxeEisp7ILbezFw6nj5BgPF8D6uGUsjFUfsyTR1lRWjGj0HCde11VK9TOGi_mg6Hzgow4j8I1AWTk1E5z5CjF7NC3idzgS_r84cq1mKzo1hkpzx0/s320/005.JPG" width="240" /></a></div><div align="center"></div><br />
I stumbled upon this recipe on Cooking Light and knew I had to try it. Boy, this did not disappoint. It was so, so good. You must try!<br />
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Pumpkin Pie Shake (Adapted from <a href="http://www.myrecipes.com/recipe/pumpkin-pie-shake-10000001141977/">Cooking Light</a>)<br />
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<span itemprop="amount"><strong>Ingredients:</strong></span><br />
<span itemprop="amount">2 cups</span><span itemprop="name"> vanilla reduced-fat ice cream, softened</span><span itemprop="preparation"> </span><br />
<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup</span><span itemprop="name"> fat-free milk</span><span itemprop="preparation"> (you can add more to get it to the consistency you prefer)</span></div><div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup</span><span itemprop="name"> canned pumpkin</span><span itemprop="preparation"> </span></div><div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2T</span><span itemprop="name"> packed brown sugar</span><span itemprop="preparation"> </span></div><div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3/4 teaspoon</span><span itemprop="name"> pumpkin-pie spice</span><span itemprop="preparation"> </span></div><div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 tablespoons</span><span itemprop="name"> frozen fat-free whipped topping, thawed</span><span itemprop="preparation"> </span></div><div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">Pumpkin-pie spice (optional)</span></div><div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><br />
</div><div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"><strong>Directions:</strong></span></div><div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">Combine first 5 ingredients in a blender; process until smooth. Pour ice cream mixture into glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.</span></div>Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com1tag:blogger.com,1999:blog-1480676183437110499.post-25629203916136964402011-09-26T20:30:00.000-04:002011-09-26T20:30:38.100-04:00White Chicken Enchiladas with Green Chile Sour Cream Sauce<div style="text-align: center;"><strong>WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE</strong></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-2PX003bn3RKu1fjZzn1ud_BLjK_UQ6hcUV7g4zlCWO6z6cx3d5RQxy2gYeGzX9zlprpA08xP1FBntm64KTsKi8UH14_i6EOqqmuT0fLrbsbTEATtFv_lF-jTCLPxzCU2I88d1Dp78U/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-2PX003bn3RKu1fjZzn1ud_BLjK_UQ6hcUV7g4zlCWO6z6cx3d5RQxy2gYeGzX9zlprpA08xP1FBntm64KTsKi8UH14_i6EOqqmuT0fLrbsbTEATtFv_lF-jTCLPxzCU2I88d1Dp78U/s320/018.JPG" width="240" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">4 words: you must try this! These were soooooo good! To top it off, it was one of the quickest dishes to put together. Huge hit in our house!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">White Chicken Enchiladas with Green Chile Sour Cream Sauce (<a href="http://letsdishrecipes.blogspot.com/2011/02/white-chicken-enchiladas-with-green.html">Let's Dish</a>)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Ingredients:</strong></div><div style="text-align: justify;">8 soft taco size flour tortillas <br />
2 cups shredded Monterrey jack cheese, divided<br />
2 cups shredded cooked chicken<br />
3 tablespoons butter<br />
3 tablespoons flour<br />
2 cups chicken broth<br />
1 cup sour cream<br />
1 (4 oz) can diced green chiles<br />
Chopped, fresh cilantro for garnish </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Directions:</strong></div><div style="text-align: justify;">Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside. Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfVZBEM5YuEODDibJz-CL3O7w8TjF7lfx0g9lD913ElqhXc_UodJnUZPMSIQI6AnNclkV0OqFelZwIun-8ievQL6OaZW4pcuEhuiNO26pK1usUGBTOilmk3nG21KJWIrYAidZ-3meFoPg/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfVZBEM5YuEODDibJz-CL3O7w8TjF7lfx0g9lD913ElqhXc_UodJnUZPMSIQI6AnNclkV0OqFelZwIun-8ievQL6OaZW4pcuEhuiNO26pK1usUGBTOilmk3nG21KJWIrYAidZ-3meFoPg/s320/010.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div align="left"></div><div align="center"></div>Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com0tag:blogger.com,1999:blog-1480676183437110499.post-89344363276931576282011-09-25T20:39:00.001-04:002011-09-26T07:20:33.793-04:00Crockpot Baked Potato Soup<div style="text-align: center;"><strong><span style="font-family: Verdana, sans-serif;">CROCKPOT BAKED POTATO SOUP</span></strong></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2LBp-ZIu9tMf1eW8hl47-PKJ3piTKXD3_CFvE3rrBvdYyY3SFOkGfXoCfjAOkLt5h4boXOuTZ-7ueVdWfhcyrRQcEusmnb3fQTpHIsKfz-lEIDrR8c2ohzvhUg9iLikYl7CGX3g-Xvw/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2LBp-ZIu9tMf1eW8hl47-PKJ3piTKXD3_CFvE3rrBvdYyY3SFOkGfXoCfjAOkLt5h4boXOuTZ-7ueVdWfhcyrRQcEusmnb3fQTpHIsKfz-lEIDrR8c2ohzvhUg9iLikYl7CGX3g-Xvw/s320/021.JPG" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana, sans-serif;">I stumbled upon this recipe on my new found addiction, Pinterest (props to </span><a href="http://myhappymeals.blogspot.com/"><span style="font-family: Verdana, sans-serif;">Molly</span></a><span style="font-family: Verdana, sans-serif;"> for pinning it). I'm always searching for recipes that allow me to utilize my crockpot. This recipe appeared too easy and I didn't have high expectations. Boy, was I wrong. This was delicious. Matt loved it, but asked me to add some additional protein To satisfy his request, I may add ground turkey next time. Perfect comfort dish for fall. </span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Verdana, sans-serif;">Easy Crockpot Potato Soup (</span><a href="http://pearls-handcuffs-happyhour.blogspot.com/2011/03/outback-aint-got-nothin-on-me.html"><span style="font-family: Verdana, sans-serif;">Pearls, Handcuffs & Happy Hour</span></a><span style="font-family: Verdana, sans-serif;">)</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><span style="font-family: Verdana, sans-serif;"><strong>Ingredients</strong>:</span><br />
<span style="color: #333333; font-family: Verdana, sans-serif;">1 30oz. bag of frozen, shredded hash browns <br />
3 14oz. cans of chicken broth<br />
1 can of cream of chicken soup<br />
1/2 cup onion, chopped<br />
1/4 tsp. ground pepper<br />
1 8 oz pkg. cream cheese <br />
bacon, shredded cheddar cheese, green onion, sour cream for garnish</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong>Directions</strong>:</span><br />
<span style="font-family: Verdana, sans-serif;">Combine everything (except cream cheese) in your crockpot. Cook on low for 6-8 hours. About one hour before serving, add cream cheese to the crockpot and cook until thoroughly melted. Ladle soup into bowls and top with bacon, cheddar cheese, green onion and/or sour cream.</span>Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com1tag:blogger.com,1999:blog-1480676183437110499.post-62826505803794674382011-07-27T08:25:00.001-04:002011-07-27T08:25:20.321-04:00Garlic Steak Pasta Bowl<div style="text-align: center;">GARLIC STEAK PASTA BOWL</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">There's not a better way to use leftover steak. This was super easy and tasted great! I called it "garlic steak" because I used <a href="http://erinrach.blogspot.com/2011/07/sirloin-steak-with-garlic-butter.html">this recipe</a> when we grilled the steak. However, feel free to use whatever you may have leftover.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGK7RYWnNQpP15WYPU2nwZHRoMpdyIr-HnkwQxJPl7zBdQ5ODSjSADd8NrEn-k40EaAAKo4kx1ebNcBNcKvgm41kvytNpZLJinHc1N_hX09SrhayQOjMVbMcbHDoUuBf4xPvpzazKkdRA/s1600/steak+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGK7RYWnNQpP15WYPU2nwZHRoMpdyIr-HnkwQxJPl7zBdQ5ODSjSADd8NrEn-k40EaAAKo4kx1ebNcBNcKvgm41kvytNpZLJinHc1N_hX09SrhayQOjMVbMcbHDoUuBf4xPvpzazKkdRA/s320/steak+pasta.jpg" width="240" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Garlic Steak Pasta Bowl</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">INGREDIENTS:</div><div style="text-align: left;">1lb of leftover grilled steak, cubed</div><div style="text-align: left;">2 cups pasta, cooked<br />
1 orange bell pepper, sliced</div><div style="text-align: left;">1/2 of a large red onion, chopped in bite sized pieces</div><div style="text-align: left;">1 tbsp olive oil </div><div style="text-align: left;">1 tsp garlic powder</div><div style="text-align: left;">salt and pepper, to taste </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">DIRECTIONS:</div>Cook pasta according to package directions.<br />
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Meanwhile, heat a skillet over medium high heat. Add oil. Once oil is heated, add onions and pepper to the pan. Saute veggies until tender (5-7 mins). Season veggies with garlic powder, salt and pepper.<br />
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Add pasta and sauted veggies to a bowl and toss together. Top with grilled steak. Enjoy!<br />
<div style="text-align: center;"><br />
</div>Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com0tag:blogger.com,1999:blog-1480676183437110499.post-6877107614066636532011-07-27T08:02:00.000-04:002011-07-27T08:02:19.879-04:00Sirloin Steak with Garlic Butter<div style="text-align: center;"><b>SIRLOIN STEAK WITH GARLIC BUTTER</b></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">We grilled up some steak the other night and it was delicious. We cut the recipe in half and only ended up using half of that on our steaks. Ah-mazing! This was our first attempt at grilling steak. I'm determined to get better grill lines next time. :o)</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QhcnjYFNmcJc2dSgXEDw7uztGVtiu56OA43XlbRCXmdrvckg9mTTrpKezjm6442pkwhaIajbf6mbD8w_qbs90mE7Eh_uKGko1hurJ6HS1NW6oXbfK7MwIlMp2lNMEYDGsYqVuwLULp8/s1600/steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QhcnjYFNmcJc2dSgXEDw7uztGVtiu56OA43XlbRCXmdrvckg9mTTrpKezjm6442pkwhaIajbf6mbD8w_qbs90mE7Eh_uKGko1hurJ6HS1NW6oXbfK7MwIlMp2lNMEYDGsYqVuwLULp8/s320/steak.jpg" width="240" /></a></div><div style="text-align: center;"></div><div style="text-align: left;"><b> </b></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: left;">Sirloin Steak with Garlic Butter<b> (</b><a href="http://allrecipes.com/recipe/sirloin-steak-with-garlic-butter/detail.aspx">Allrecipes</a>)</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbaZf-fKsYOYY8bvh36b8NWczSbpYWl8DDvV2gwT87wDmGO2dI7NQWXF9yoZBnr3kOEZ0b7A7m8-D_D5ywNYc2QEzEyfQv2OnZg7iURxl7NK2fVOVlieUgn-MPQp_J92RBt8XsDHqIak/s1600/steak+pasta.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><div class="separator" style="clear: both; text-align: left;">INGREDIENTS:</div><div class="separator" style="clear: both; text-align: left;">1/2 cup butter</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons garlic powder</div><div class="separator" style="clear: both; text-align: left;">4 cloves garlic, minced</div><div class="separator" style="clear: both; text-align: left;">4 pounds beef top sirloin steaks</div><div class="separator" style="clear: both; text-align: left;">salt and pepper to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">DIRECTIONS:<span class="plaincharacterwrap break"> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="plaincharacterwrap break">Preheat an outdoor grill for high heat.</span><span class="plaincharacterwrap break"> </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="plaincharacterwrap break">In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.</span><span class="plaincharacterwrap break"> </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="plaincharacterwrap break">Sprinkle both sides of each steak with salt and pepper.</span><span class="plaincharacterwrap break"> </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="plaincharacterwrap break">Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com0tag:blogger.com,1999:blog-1480676183437110499.post-76831075400311638692011-07-27T07:50:00.000-04:002011-07-27T07:50:14.527-04:00Chicken Pasta Salad with Toasted Pecans<div style="text-align: center;"><span style="font-weight: bold;">CHICKEN PASTA SALAD WITH TOASTED PECANS</span> </div><br />
This chicken salad was delicious. I kept it pretty basic, but the toasted pecans give it amazing flavor.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJRPKn88VSNCxZq-KModtIE2bjigQwYbG3QI8pkTx6ddRL1f3SKrhL9CBJPmnWfDsjVW0Er-VqQK6FcbpIiE67jPA62z2Vw0J-3XuLD1yfMH9H0_4Oy2UU5EJl0Rcpl1BKHmOzLAtchs/s1600/chicken+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJRPKn88VSNCxZq-KModtIE2bjigQwYbG3QI8pkTx6ddRL1f3SKrhL9CBJPmnWfDsjVW0Er-VqQK6FcbpIiE67jPA62z2Vw0J-3XuLD1yfMH9H0_4Oy2UU5EJl0Rcpl1BKHmOzLAtchs/s320/chicken+salad.jpg" width="301" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Chicken Pasta Salad with Toasted Pecans (adapted from <a href="http://allrecipes.com/recipe/basic-chicken-salad/detail.aspx">Allrecipes</a>)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>INGREDIENTS:</b> </div><div style="text-align: left;">1/2 cup mayonnaise</div><div style="text-align: left;">1 tablespoon lemon juice</div><div style="text-align: left;">1/4 teaspoon ground black pepper</div><div style="text-align: left;">2 cups chopped, cooked chicken meat</div><div style="text-align: left;">1/2 cup toasted pecans</div><div style="text-align: left;">1 stalk celery, finely chopped</div><div style="text-align: left;">1.5 cup of pasta shells, cooked</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>DIRECTIONS: </b></div><div style="text-align: left;"><span class="instructions"><span>To toast pecans, put them on a baking sheet and toast them in the oven at 300 degrees for about 5 minutes, or until they become aromatic. Watch them, because they can burn easily. </span></span></div><div style="text-align: left;"> </div><div style="text-align: left;"><br />
</div><span class="plaincharacterwrap break">In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, pecans, pasta and celery.</span>Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com0tag:blogger.com,1999:blog-1480676183437110499.post-58174651699226253982011-07-25T07:57:00.001-04:002011-07-25T10:40:03.458-04:00Grilled Bruschetta ChickenThere is no other word to describe this recipe other than YUM! It was so flavorful and was simple to put together. This will become a regular staple.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtPrry1zxQ3PpMMQiw3cBzj3LsNmFiKNYDmzlp-q6a_0mtr14sXZ1DMuA7nHF4YVpkr8BXAnxQjxCetEoC_Pp64UAPMaN_BX19zD4sy7Xyr_wC3KAaTq-RxtiaWubu6BgiD91VLbaTSs/s1600/bruchetta+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtPrry1zxQ3PpMMQiw3cBzj3LsNmFiKNYDmzlp-q6a_0mtr14sXZ1DMuA7nHF4YVpkr8BXAnxQjxCetEoC_Pp64UAPMaN_BX19zD4sy7Xyr_wC3KAaTq-RxtiaWubu6BgiD91VLbaTSs/s320/bruchetta+chicken.jpg" width="320" /></a></div><br />
<div style="text-align: center;"><br />
</div><br />
<div style="text-align: left;"></div>Grilled Bruschetta Chicken (<a href="http://www.kraftrecipes.com/recipes/grilled-bruschetta-chicken-106252.aspx">Kraft</a>) <br />
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<b>INGREDIENTS:</b><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode"><span class="ingredientNodeInner"> </span></span></span><br />
<span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode"><span class="ingredientNodeInner">4 small</span> <span class="ingredientNodeInner">boneless skinless chicken breast halves</span> (1 lb.)</span></span><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode"><span class="ingredientNodeInner"> </span></span></span><br />
<span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode"><span class="ingredientNodeInner">1/4 cup</span> <span class="ingredientNodeInner">KRAFT Sun Dried Tomato Vinaigrette Dressing</span>, divided</span></span><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode"><span class="ingredientNodeInner"> </span></span></span><br />
<span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode"><span class="ingredientNodeInner">1 </span> <span class="ingredientNodeInner">tomato</span>, finely chopped<span class="ingredientNodeInner"> </span></span></span><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode"><span class="ingredientNodeInner"> </span></span></span><br />
<span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode"><span class="ingredientNodeInner">1/2 cup</span> <span class="ingredientNodeInner">KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese</span></span></span><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode"><span class="ingredientNodeInner"> </span></span></span><br />
<span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode"><span class="ingredientNodeInner">1/4 cup</span> chopped <span class="ingredientNodeInner">fresh basil</span></span></span><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode"><span class="ingredientNodeInner"><b> </b></span></span></span><br />
<br />
<div id="ingredients"><div class="table-row-gray"><div class="column1"><div class="textarea"><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode"><span class="ingredientNodeInner"><b>DIRECTIONS:</b></span></span></span></div><div class="textarea"><br />
<div class="recipeMakeItText"><br />
<div class="recipeMakeItText"><div class="stdContBlock"><div class="textarea"><span rel="v:instructions"> <b>HEAT </b>grill to medium heat.<br />
<b>COVER </b>half the grill grate with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing. <br />
<b>PLACE </b>chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil. <br />
<b>TURN </b>chicken over; place on foil. Top with tomato mixture. Grill, covered, grill 8 min. or until chicken is done (165ºF). </span><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode"><span class="ingredientNodeInner"><b></b></span></span></span></div></div></div></div></div><div class="textarea"><span rel="v:instructions"></span></div></div></div></div><b></b>Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com0tag:blogger.com,1999:blog-1480676183437110499.post-24224316674933325662011-07-25T07:49:00.000-04:002011-07-25T07:49:24.080-04:00Catalina Taco SaladThis is a dish my Mom has made for years and was one of my favorites growing up. I totally forgot about it until my Mom mentioned she was making it last week. It makes for a quick, tasty meal. It's also one of those recipes that you can modify to your taste. We tend to decrease the amount of Catalina dressing, as it is on the sweet side. Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7iPFtk6JH_qL0hhIQSXFvFxtgyG99XkObKIMyTnwHMNRzPfHOr6tZ-L_aVzX80RNP42BzjutM5kadda5M-cKRz0dpW-AHCPzRQ0S6DRKgZP9fUHX57yzU_2uHM8mVCImKTfmGjysG3M/s1600/taco+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7iPFtk6JH_qL0hhIQSXFvFxtgyG99XkObKIMyTnwHMNRzPfHOr6tZ-L_aVzX80RNP42BzjutM5kadda5M-cKRz0dpW-AHCPzRQ0S6DRKgZP9fUHX57yzU_2uHM8mVCImKTfmGjysG3M/s320/taco+salad.jpg" width="240" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Taco Salad (adapted from <a href="http://www.foodnetwork.com/recipes/paula-deen/taco-salad-recipe/index.html">Food Network</a>) </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>INGREDIENTS:</b> </div><div style="text-align: left;">2 ripe <a class="crosslink" href="http://www.foodterms.com/encyclopedia/tomato/index.html">tomatoes</a>, diced (we were out of tomatoes)</div><div style="text-align: left;">3/4 cup shredded cheddar cheese</div><div style="text-align: left;">2 green onions,chopped</div><div style="text-align: left;">1 head iceberg lettuce, washed, drained and shredded</div><div style="text-align: left;">1 pound lean <a class="crosslink" href="http://www.foodterms.com/encyclopedia/beef/index.html">ground beef</a>, browned, crumbled and drained</div><div style="text-align: left;">1 envelope of reduced sodium taco seasoning </div><div style="text-align: left;">1/2 cup salad dressing (recommended: Catalina)</div><div style="text-align: left;">1 (7-ounce) Doritos, crushed</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>DIRECTIONS:</b></div><div style="text-align: left;"><span class="plaincharacterwrap break">In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Add taco seasoning and cook as directed. Let cool.</span></div><div style="text-align: left;"><span class="plaincharacterwrap break"><br />
</span></div><div style="text-align: left;">Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the Doritos tossing to combine with other ingredients.</div>Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com0tag:blogger.com,1999:blog-1480676183437110499.post-30494419186077938212011-07-21T08:01:00.000-04:002011-07-21T08:01:17.748-04:00Caribbean Jerk Chicken Skewers<div class="separator" style="clear: both; text-align: center;"><strong>CARRIBBEAN JERK CHICKEN KABOBS</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Loving our Weber grill. It's so easy and makes clean-up a breeze. This recipe was really good. The chicken was tender, flavorful and just flat out delicious. The only thing I'd change next time is to only use a 1/2 teaspoon of cinnamon. Matt's not a pinapple fan, so I used red onion. Other than that, it was very tasty.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhcEb-JKdkBdLTdZW4-GujQxh1qZIV28QADFSkKBvPnhnVxAO9DrM6vfeMA0EyYm380A0X1XmjDSFz_f4k5KqvBSq0XkSpt_vxVj_Wy3qn2cqty-Y7YYd_YnOUKRIRTzNs6y1Ps3-GOA/s1600/IMG_6405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhcEb-JKdkBdLTdZW4-GujQxh1qZIV28QADFSkKBvPnhnVxAO9DrM6vfeMA0EyYm380A0X1XmjDSFz_f4k5KqvBSq0XkSpt_vxVj_Wy3qn2cqty-Y7YYd_YnOUKRIRTzNs6y1Ps3-GOA/s320/IMG_6405.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Caribbean Jerk Chicken Skewers (<a href="http://www.kraftrecipes.com/recipes/caribbean-jerk-chicken-skewers-63177.aspx">Kraft</a>)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>INGREDIENTS:</strong></div><div class="separator" style="clear: both; text-align: left;"><span class="ingredientNodeInner" property="v:amount">1 env.</span> (0.7 oz.) <span class="ingredientNodeInner" property="v:name">GOOD SEASONS Italian Dressing Mix</span></div><div class="table-row"><div class="column1"><div class="textarea"><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode" typeof="v:ingredient"><span class="ingredientNodeInner" property="v:amount">2 Tbsp.</span> <span class="ingredientNodeInner" property="v:name">brown sugar</span></span></span></div></div></div><div class="table-row-gray"><div class="column1"><div class="textarea"><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode" typeof="v:ingredient"><span class="ingredientNodeInner" property="v:amount">2 Tbsp.</span><span class="ingredientNodeInner" property="v:name">oil</span></span></span></div></div></div><div class="table-row"><div class="column1"><div class="textarea"><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode" typeof="v:ingredient"><span class="ingredientNodeInner" property="v:amount">2 Tbsp.</span> <span class="ingredientNodeInner" property="v:name">soy sauce</span></span></span></div></div></div><div class="table-row-gray"><div class="column1"><div class="textarea"><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode" typeof="v:ingredient"><span class="ingredientNodeInner" property="v:amount">1 tsp.</span><span class="ingredientNodeInner" property="v:name">ground cinnamon</span></span></span></div></div></div><div class="table-row"><div class="column1"><div class="textarea"><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode" typeof="v:ingredient"><span class="ingredientNodeInner" property="v:amount">1 tsp.</span> <span class="ingredientNodeInner" property="v:name">ground thyme</span></span></span></div></div></div><div class="table-row-gray"><div class="column1"><div class="textarea"><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode" typeof="v:ingredient"><span class="ingredientNodeInner" property="v:amount">1/2 tsp.</span><span class="ingredientNodeInner" property="v:name">ground red pepper</span> (cayenne)</span></span></div></div></div><div class="table-row"><div class="column1"><div class="textarea"><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode" typeof="v:ingredient"><span class="ingredientNodeInner" property="v:amount">1-1/2 lb.</span> <span class="ingredientNodeInner" property="v:name">boneless skinless chicken breast halves</span>, cut into 1-1/2 inch pieces</span></span></div></div></div><div class="table-row-gray"><div class="column1"><div class="textarea"><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode" typeof="v:ingredient"><span class="ingredientNodeInner" property="v:amount">3 </span> red <span class="ingredientNodeInner" property="v:name">bell pepper</span>s, cut into 1-1/2 inch pieces</span></span></div></div></div><div class="table-row"><div class="column1"><div class="textarea"><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode" typeof="v:ingredient"><span class="ingredientNodeInner" property="v:amount">1 </span> fresh <span class="ingredientNodeInner" property="v:name">pineapple</span>, cut into 1-1/2-inch chunks (I substituted red onion)</span></span></div><div class="textarea"><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode" typeof="v:ingredient"></span></span> </div><div class="textarea"><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode" typeof="v:ingredient"><strong>DIRECTIONS:</strong></span></span></div><div class="textarea"><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode" typeof="v:ingredient"><strong>MIX </strong>first 7 ingredients until well blended; pour over chicken in large bowl. Stir to evenly coat chicken. Refrigerate 30 min. to marinate. </span></span></div><div class="textarea"><span class="ingredientNodeIndent" rel="v:ingredient"><span class="ingredientNode" typeof="v:ingredient"> </span></span></div><div class="textarea"><span property="v:instruction"><strong>HEAT </strong>grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto 12 skewers alternately with bell peppers and pineapple. </span></div><div class="textarea"><br />
</div><div class="textarea"><span property="v:instruction"><strong>GRILL </strong>15 min. or until chicken is done, turning frequently.</span></div></div></div>Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com1tag:blogger.com,1999:blog-1480676183437110499.post-240198440899815772011-07-19T08:08:00.001-04:002011-07-19T16:39:20.450-04:00Layered Ice Cream Sandwich Dessert<div style="text-align: justify;">I made this dessert over the weekend and it was a huge hit. Everyone asked for the recipe. Once they found out how this was put together, they couldn't believe it. There are so many variations you could do with this. I think my next one with have some sort of peanut butter layer instead of caramel and crushed Reese's Peanut Butter Cups on top. ENJOY!</div><br />
Ice Cream Sandwich Dessert -- Adapted from <a href="http://allrecipes.com/recipe/ice-cream-sandwich-desserts/detail.aspx">Allrecipes.com</a><br />
<br />
<b>Ingredients:</b><br />
19 prepared ice cream sandwiches<b> </b>(I used Kroger brand) <br />
1 (20ounce) jar of Sanders Caramel (I used about 3/4's of the jar)<br />
1 (20 ounce) jar of Sanders Hot Fudge (I used about 3/4's of the jar)<br />
2 (12 ounce) containers Cool Whip (I used all of the first container and half of the second container)<br />
1 large Hershey's Symphony Milk Chocolate Bar, crumbled<br />
<br />
<b>Directions:</b><span class="plaincharacterwrap break"> </span><br />
<br />
<span class="plaincharacterwrap break">Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13x9 pan. Arrange eight sandwiches in opposite direction in the pan. Spread with caramel. </span><span class="plaincharacterwrap break">Repeat layer of ice cream sandwiches. Spread with hot fudge. </span><span class="plaincharacterwrap break">Spread whipped topping. Top with crumbled Hershey's Symphony bar. </span><br />
<br />
<span class="plaincharacterwrap break">Remove the dessert from the freezer a few minutes before serving. Cut into squares and serve. </span><span class="plaincharacterwrap break"></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-AZMoq0-AlJEwTvSBRt22TwiVid7vNu3LrThF_kYoUi3su8InNhCoQs-L0JXXCHhYc7LyXNP78wrNR3Q-jMczVYU6s3XFMBFHtA8SZGH_SANfaCast8or6b9jBOnRjBtNjRIEy7_mJQ/s1600/layer1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-AZMoq0-AlJEwTvSBRt22TwiVid7vNu3LrThF_kYoUi3su8InNhCoQs-L0JXXCHhYc7LyXNP78wrNR3Q-jMczVYU6s3XFMBFHtA8SZGH_SANfaCast8or6b9jBOnRjBtNjRIEy7_mJQ/s320/layer1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How to lay the ice cream sandwiches</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84QNs7o5cZoEcwaAurDJNDbOCHZhN0nv8NVt6lse6VePOvUmNaJXXD2iqlQ9-dcFUn3FoWQatWd3xAOMV7WtQCMXtR7pNa3-aklDimnZilj6j0tlsE3r0s4wtFlVCdTjvt60HPd_uNWc/s1600/yum.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84QNs7o5cZoEcwaAurDJNDbOCHZhN0nv8NVt6lse6VePOvUmNaJXXD2iqlQ9-dcFUn3FoWQatWd3xAOMV7WtQCMXtR7pNa3-aklDimnZilj6j0tlsE3r0s4wtFlVCdTjvt60HPd_uNWc/s320/yum.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Love me some Sanders</td></tr>
</tbody></table><br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQpNhP-xrBISxU3xCTeI6xZI6Dj-GTS18ML_x5AWMAqDpLysw5fCPZXAEOq2ueaF1n02C-SO-6JJKWS8Souf4eMg2azUTIWB_3wyjVaQfxlYFADkCylnScvl4xhfeqTXxePPZ6WkDZ3g/s1600/layer5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQpNhP-xrBISxU3xCTeI6xZI6Dj-GTS18ML_x5AWMAqDpLysw5fCPZXAEOq2ueaF1n02C-SO-6JJKWS8Souf4eMg2azUTIWB_3wyjVaQfxlYFADkCylnScvl4xhfeqTXxePPZ6WkDZ3g/s320/layer5.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The final product</td></tr>
</tbody></table>Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com1tag:blogger.com,1999:blog-1480676183437110499.post-60055018013887465022011-02-08T18:35:00.000-05:002011-02-08T18:35:30.152-05:00Chicken Tamale Casserole<div class="separator" style="clear: both; text-align: center;"><strong>CHICKEN TAMALE CASSEROLE</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This was so yummy and easy to make. It made for great lunch leftovers, too! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho71PHw3tJjrDHO2hsWj5hxZee0TMLKT0j02xagGJAfQ_TboqipUFBeTJ2XaeOfzCJG-ZJkzbos-AFdHa_19Nz-eXosgnHhkRkIaeVJqxH8FV9gGqHfDLVrKcRLS9Wtv0426FGBoect74/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho71PHw3tJjrDHO2hsWj5hxZee0TMLKT0j02xagGJAfQ_TboqipUFBeTJ2XaeOfzCJG-ZJkzbos-AFdHa_19Nz-eXosgnHhkRkIaeVJqxH8FV9gGqHfDLVrKcRLS9Wtv0426FGBoect74/s320/005.JPG" width="320" /></a></div><br />
<br />
Chicken Tamale Casserone (<a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001854020">Cooking Light</a>)<br />
<strong>Ingredients:</strong><br />
<br />
<br />
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided<br />
1/3 cup fat-free milk<br />
1/4 cup egg substitute<br />
1 teaspoon ground cumin<br />
1/8 teaspoon ground red pepper<br />
1 (14 3/4-ounce) can cream-style corn<br />
1 (8.5-ounce) box corn muffin mix (such as Martha White)<br />
1 (4-ounce) can chopped green chiles, drained<br />
Cooking spray<br />
1 (10-ounce) can red enchilada sauce (such as Old El Paso)<br />
<br />
<strong>Directions:</strong><br />
1. Preheat oven to 400°.<br />
<br />
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.<br />
<br />
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.<br />
<br />
Calories:354 (36% from fat), Fat:14.1g (sat 7.1g,mono 3.3g,poly 1.2g), Protein:18.9g, Carbohydrate:36.3g, <br />
<div style="text-align: left;">Fiber:2.5g, Cholesterol:58mg, Iron:1.7mg, Sodium:620mg, Calcium:179mg</div>Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com0tag:blogger.com,1999:blog-1480676183437110499.post-38912131005729043882011-02-08T18:28:00.000-05:002011-02-08T18:28:23.279-05:00Tuscan Chicken SoupThis was absolutely delicious. I'm not one for soupy soups and this one fit the bill. It was extremely flavorful, filling and made for great leftovers. One-dish dinners are awesome!<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuXWCED8BbFK2LIRrNh2jTC0sB9B5EOUb9Qq3MsIcX5zOvE_039GIUKeIHSXOjaB3vGG4JoaAc479BsxPOCrdKzkDT58ja0Eg4oWyNld-iQ3KbFRd8dVEk0zQlJ5dVZZIMzJmp0-jVbaF/s1600/tuscan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuXWCED8BbFK2LIRrNh2jTC0sB9B5EOUb9Qq3MsIcX5zOvE_039GIUKeIHSXOjaB3vGG4JoaAc479BsxPOCrdKzkDT58ja0Eg4oWyNld-iQ3KbFRd8dVEk0zQlJ5dVZZIMzJmp0-jVbaF/s320/tuscan.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Tuscan Chicken Soup </div>Weight Watchers Best One-Dish Dinners Fall 2010 Magazine<br />
<br />
<strong>INGREDIENTS:</strong><br />
<br />
Cooking Spray<br />
2 garlic cloves, minced<br />
½ cup chopped onion<br />
1 pound ground chicken breast<br />
2 (14.5-oz.) cans fat-free, less sodium chicken broth<br />
½ cup uncooked orzo<br />
1 (14.5-oz.) can stewed tomatoes, undrained and chopped<br />
1 (16-oz.) can chickpeas (garbanzo beans), rinsed and drained<br />
2 tsp Italian seasoning<br />
1 (6-oz.) package fresh baby spinach<br />
6 teaspoons shredded Parmesan cheese<br />
<br />
<strong>DIRECTIONS:</strong><br />
<br />
Heat a large saucepan over medium heat, coat pan with cooking spray. Add garlic and onion; sauté 5 minutes or until just tender. Add chicken, and cook 5 minutes, stirring to crumble.<br />
Add broth and next 6 ingredients. Bring to boil; reduce heat, and simmer 22 minutes or until orzo is done.<br />
<br />
Stir in spinach; cook 3 minutes or until spinach wilts. Ladle soup into bowls; top with cheese.<br />
Yield: 6 servings (serving size: 1 ½ cups soup and 1 teaspoon cheese).<br />
<br />
Per Serving: CAL 253 (8% from fat); FAT 2.2g (sat 0.7g); PRO 26.1g; CARB 33g; FIB 5.4g; CHOL 45mg; IRON 3mg; SOD 785mg; CALC 88mgErinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com0tag:blogger.com,1999:blog-1480676183437110499.post-47847258700513518942010-12-13T18:05:00.000-05:002010-12-13T18:05:57.483-05:00Baked Pork Chops<div align="center">BAKED PORK CHOPS</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4VIdLuxW9HPJj19vxargZrGEfQ3JL5Xpn03Atvu05HG6XP1pyoVLl-VB2BpzgnrU64kAKtGPq30G-O6jD2w9Oz-l__TDxZd-xo6kFrbXnvnYb_RvSKajGNzomDIZGJ8k740WV_u4ZruE/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4VIdLuxW9HPJj19vxargZrGEfQ3JL5Xpn03Atvu05HG6XP1pyoVLl-VB2BpzgnrU64kAKtGPq30G-O6jD2w9Oz-l__TDxZd-xo6kFrbXnvnYb_RvSKajGNzomDIZGJ8k740WV_u4ZruE/s320/008.JPG" width="320" /></a></div><br />
Well, Matt said that this was the best pork chop recipe I've ever made, so that says a lot. To me, pork chops are boring and rarely ever hit the spot. However, I must say, this dish was pretty spectacular. Definitely give it a try.<br />
<br />
I followed the recipe pretty closely. My only change was that I doubled the sauce using a can of cream of chicken.<br />
<br />
Baked Pork Chops (<a href="http://allrecipes.com/Recipe/Baked-Pork-Chops-I/Detail.aspx">Allrecipes</a>)<br />
<br />
<strong>Ingredients:</strong><br />
<br />
6 pork chops (I used 8 thinly cut pork chops)<br />
1 teaspoon garlic powder<br />
1 teaspoon seasoning salt<br />
2 egg, beaten<br />
1/4 cup all-purpose flour<br />
2 cups Italian-style seasoned bread crumbs<br />
4 tablespoons olive oil<br />
1 (10.75 ounce) can condensed cream of mushroom soup (I also used 1 can of cream of chicken soup)<br />
1/2 cup milk (doubled this)<br />
1/3 cup white wine (doubled this)<br />
<br />
<strong>Directions:</strong><br />
<br />
1.Preheat oven to 350 degrees F (175 degrees C). <br />
<br />
2.Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. <br />
<br />
3.Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. <br />
<br />
4.Bake in the preheated oven for 1 hour (I only baked about 40 mins). While baking, combine the cream of mushroom soup, cream of chicken soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com3tag:blogger.com,1999:blog-1480676183437110499.post-22573727709322224352010-06-21T18:32:00.001-04:002010-06-21T18:34:01.119-04:00Creamy Taco Mac<div class="separator" style="clear: both; text-align: center;"><strong>CREAMY TACO MAC</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhf5EtV8IKh1Hu5D4uYgz3KoBnjntlE28gGcCzlVxzLwI9xz0Ue6gm1rAGvNchbj8uMGAl8UGG8EzX2jYS5lBimxS3uD3okr7lbPlzMetka51ULTT-SU63cAAvFGppj7jbsizo00DqKm0/s1600/IMG_5241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhf5EtV8IKh1Hu5D4uYgz3KoBnjntlE28gGcCzlVxzLwI9xz0Ue6gm1rAGvNchbj8uMGAl8UGG8EzX2jYS5lBimxS3uD3okr7lbPlzMetka51ULTT-SU63cAAvFGppj7jbsizo00DqKm0/s320/IMG_5241.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Thanks, Annie, for another great recipe. This was such an easy dish to make after a long day at work. Soooo tasty and much, much better than the boxed stuff.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Creamy Taco Mac (<a href="http://annies-eats.com/2010/04/27/creamy-taco-mac/">Annie's Eats</a>)</div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Ingredients:</strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1¼ lbs. ground turkey</div><div style="text-align: justify;">8 oz. dry pasta shapes</div><div style="text-align: justify;">1 small onion, chopped</div><div style="text-align: justify;">1 clove garlic, minced</div><div style="text-align: justify;">1 (14 oz.) can diced tomatoes, drained</div><div style="text-align: justify;">4 tbsp. taco seasoning</div><div style="text-align: justify;">3 oz. cream cheese</div><div style="text-align: justify;">½ cup sour cream</div><div style="text-align: justify;">Salt and pepper</div><div style="text-align: justify;">Shredded cheddar cheese (optional)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Directions:</strong> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese, if desired.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Source: adapted from <a href="http://www.delish-blog.com/2010/03/creamy-taco-mac/">Delish</a></div>Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com1tag:blogger.com,1999:blog-1480676183437110499.post-8784949484182943442010-06-20T18:52:00.001-04:002010-06-20T18:53:07.036-04:00Spicy Shrimp Po’ Boys<div class="separator" style="clear: both; text-align: center;"><strong>SPICY SHRIMP PO' BOYS</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfod70B_GxL-l6bUFIugE_0DotHdDZtlrIrMAfXZIrGfSFCIfFMqpxqahxzzIaOtZlDx_mjPI-S75-tYk2KAfszjD8723jPGCDPSetMiOOj_fGTZA1LH14PStnSkQ95JbVk8BS1GLd5g/s1600/blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfod70B_GxL-l6bUFIugE_0DotHdDZtlrIrMAfXZIrGfSFCIfFMqpxqahxzzIaOtZlDx_mjPI-S75-tYk2KAfszjD8723jPGCDPSetMiOOj_fGTZA1LH14PStnSkQ95JbVk8BS1GLd5g/s320/blog.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I was stumped on my meal plan for the week, so I headed over to <a href="http://annies-eats.com/">Annie's Eats</a>. She has such great recipes, so definitely check her out. <br />
<br />
This was so easy to put together and it had such incredible flavor. Highly recommended!<br />
<br />
<strong>Spicy Shrimp Po' Boys</strong> (<a href="http://annies-eats.com/2010/05/20/spicy-shrimp-po-boys/">Annie's Eats</a>)<br />
Yield: 4 sandwiches<br />
<br />
Ingredients:<br />
<br />
<strong>For the remoulade sauce:</strong><br />
½ cup plus 2 tbsp. light mayonnaise<br />
2 tbsp. stone ground mustard<br />
1 clove garlic, minced<br />
1½ tbsp. pickle juice<br />
½ tsp. prepared horseradish<br />
¼ tsp. cayenne pepper<br />
¼ tsp. hot paprika<br />
Dash of hot sauce<br />
<br />
<strong>For the sandwiches:</strong><br />
1 lb. medium-large shrimp, peeled and deveined<br />
1 tbsp. olive oil<br />
2 tbsp. Cajun seasoning blend<br />
1 baguette (or 4 sandwich rolls)<br />
Shredded lettuce<br />
Sliced tomato<br />
<br />
<strong>Directions:</strong> <br />
<br />
To make the remoulade sauce, combine all of the sauce ingredients in a blender or food processor and process until smooth. (If you don’t have a blender or food processor, you can just mix it in a small bowl with a spoon.) Adjust seasonings to taste. Chill until ready to use.<br />
<br />
To prepare the sandwiches, combine the shrimp with the olive oil and cajun seasoning in a medium bowl. Toss well to coat the shrimp. Heat a grill pan to medium-high and grill the shrimp just until opaque, about 2 minutes per side. Remove the shrimp from the pan and set aside.<br />
<br />
Slice the baguette into 4 servings, and cut horizontally to open the bread. Spread some of the remoulade sauce onto both pieces of the bread. Layer the bottom slice of bread with shrimp, then top with lettuce and tomato as desired. Top with the remaining piece of bread and serve immediately.<br />
<br />
Source: adapted from <a href="http://www.ezrapoundcake.com/archives/4727">Ezra Pound Cake</a>Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com0tag:blogger.com,1999:blog-1480676183437110499.post-22631845730078080592010-06-13T19:32:00.001-04:002010-06-13T19:33:22.209-04:00Creamy Garlic Pork Chops<div class="separator" style="clear: both; text-align: center;"><strong>CREAMY PORK CHOPS</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqz1grr6ZzL4C9ltzj6U0MViH5NQgY7rhhJ4c-Skh00JQRfbCXj9WxVVrGJzGRpvXzBgQXZNtNjQDN95aica2XE0TytKc2tDS83R4Acsb7RDvB84_sr-LCMGbBIk7TB0TlB3uJUJkuIq8/s1600/IMG_5197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqz1grr6ZzL4C9ltzj6U0MViH5NQgY7rhhJ4c-Skh00JQRfbCXj9WxVVrGJzGRpvXzBgQXZNtNjQDN95aica2XE0TytKc2tDS83R4Acsb7RDvB84_sr-LCMGbBIk7TB0TlB3uJUJkuIq8/s320/IMG_5197.JPG" /></a></div><br />
<div style="text-align: justify;">This is a recipe my mom often made. It's super easy and is always a great go-to choice for a quick weeknight meal. Matt really enjoys this one . I serve it with mashed potatoes or rice and a veggie on the side.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Creamy Garlic Pork Chops:</strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4 boneless center cut pork chops</div><div style="text-align: justify;">2 tablespoons butter</div><div style="text-align: justify;">1 tablespoon olive oil</div><div style="text-align: justify;">Lawry's seasoning salt (to taste)</div><div style="text-align: justify;">Black pepper (to taste)</div><div style="text-align: justify;">1 can (10 3/4 ounce) <a href="http://www.campbellwellness.com/product-list.asp?brandCatID=807&brandID=1&productID=2312&catID=294">Campbell's</a> cream of mushroom with roasted garlic soup</div><div style="text-align: justify;">1/2 can skim milk (I use the Campbell's can)</div><div style="text-align: justify;">1/2 cup sour cream</div><div style="text-align: justify;">Cooking spray</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Directions:</strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Preheat oven to 375 degrees.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Heat olive oil and butter in skillet over medium-high heat. Season chops on both sides with Lawry's & black pepper. Add chops to skillet and brown on both sides (approximately 5-7 mins per side).</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In a medium sauce pan, add cream of mushroom soup, sour cream and skim milk. Stir to combine and bring to a boil. Remove from heat.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Once pork chops are browned, place them in a greased 9x9 glass baking pan. Cover the chops with the soup mixture. Cover with foil and bake for 1 -1 1/2 hours, until pork chops are tender.</div>Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com0tag:blogger.com,1999:blog-1480676183437110499.post-17891671614707068462010-06-13T19:13:00.001-04:002010-06-13T19:15:06.924-04:00Benchiladas<div class="separator" style="clear: both; text-align: center;"><strong>BENCHILADAS</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0VDbe9eTw05ALdJ40agXj0PDCTGATUBfo8kuEARAvl-ROonMb6-z5JpGWCEmc8_eTU0Ygu0jrEuv4j79zwaVCslOYlT34abUrT-iMMGXb23tHFQBKDTqmWPr82fYf2QNjZ5d7hD-72S0/s1600/IMG_5230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0VDbe9eTw05ALdJ40agXj0PDCTGATUBfo8kuEARAvl-ROonMb6-z5JpGWCEmc8_eTU0Ygu0jrEuv4j79zwaVCslOYlT34abUrT-iMMGXb23tHFQBKDTqmWPr82fYf2QNjZ5d7hD-72S0/s320/IMG_5230.JPG" /></a></div><br />
Thanks to <a href="http://annies-eats.com/">Annie</a> for this fabulous recipe. It was incredibly easy to put together and was a big crowd pleaser! I'll be putting this recipe into regular rotation. <br />
<div align="left"><br />
</div><div align="left">Cheesy Chicken "Benchiladas" (<a href="http://annies-eats.com/2007/11/19/benchiladas/">Annie's Eats</a>)</div><br />
<strong>Ingredients:</strong><br />
4-6 boneless, skinless chicken breasts<br />
8 oz. reduced fat sour cream<br />
8 oz. Ranch salad dressing<br />
flour tortillas (10-15) - we like Azteca, packs of 10<br />
jar of salsa<br />
shredded mexican cheese (I usually use close to 4 cups, I love cheese!)<br />
<br />
<strong>Directions:</strong><br />
<br />
<div style="text-align: justify;">Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Preheat the oven to 375°. Grease a 9 x 13" pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">**I boiled my chicken breast in 4 cups of chicken broth for about 25 mins and then chopped it up after it was cooled**</div>Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com0tag:blogger.com,1999:blog-1480676183437110499.post-90787922952243555642010-05-24T20:02:00.001-04:002010-05-25T09:28:08.969-04:00Strawberry Bread<div class="separator" style="clear: both; text-align: center;"><strong>STRAWBERRY BREAD</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheF7OBjRLSnAnIDDE1OOSfYSYlo0fWITi_Fy-fJwx06PFBpvZ6WInYmVWXlWyu4u7FAnM2DtQmMlYsaGGL7YOHHtNUdgMwdvdCds66e-Hi-ccpJ6y5-qy2J3Lw7EIeP1RFHu2DFAWX6a0/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheF7OBjRLSnAnIDDE1OOSfYSYlo0fWITi_Fy-fJwx06PFBpvZ6WInYmVWXlWyu4u7FAnM2DtQmMlYsaGGL7YOHHtNUdgMwdvdCds66e-Hi-ccpJ6y5-qy2J3Lw7EIeP1RFHu2DFAWX6a0/s320/013.JPG" /></a></div>This has officially become my FAVORITE bread. I took a loaf over my parent's house last night and they feel the same way! This is a must try! You can find the recipe <a href="http://www.vintagevictuals.com/2009/07/strawberry-bread.html">here</a>. Her pictures are much better than mine!<br />
<br />
Strawberry Bread<br />
<a href="http://www.vintagevictuals.com/">Vintage Victuals</a><br />
<br />
Ingredients:<br />
2 1/2 cups strawberries, chopped (frozen strawberries work too!)<br />
2 tablespoons sugar<br />
3 cups all-purpose flour<br />
2 cups sugar<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
1 teaspoon ground cinnamon<br />
4 eggs, beaten<br />
1 ¼ cup vegetable oil<br />
1 teaspoon vanilla<br />
<br />
Directions:<br />
In a medium bowl, mix the strawberries with the 2 tablespoons of sugar. Cover and refrigerate for at least 30 minutes, until the juices start flowing!<br />
<br />
Preheat your oven to 350 degrees. Grease well two 8×5-inch loaf pans. Combine first 5 ingredients in large mixing bowl; make a well in the center. In a separate bowl, combine remaining ingredients (except strawberries), stirring just until combined.<br />
<br />
Gently fold in the strawberries with their juices. Divide evenly between the prepared loaf pans, and bake for 55-60 minutes, or until a toothpick inserted into the center of the loaves come out clean. Cool for 10 minutes and then remove to racks.<br />
<br />
Note: this recipe also makes great muffins. Fill muffin cups almost full and bake for 20-25 minutes.Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com0tag:blogger.com,1999:blog-1480676183437110499.post-79844989588427182852010-05-24T19:56:00.002-04:002010-05-25T09:55:43.764-04:00Creamy Shrimp Over Brown Rice<div style="text-align: center;"><span style="color: black;"><strong>CREAMY SHRIMP OVER BROWN RICE</strong></span></div><div align="justify"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekKC0YVekL3JdrK1iXroPwdbAbosiJ4uajpEOQTTswyAP31kIujUIsuSmGuQadL5KnliUswP3GWsdaiy69oo5cgmQKn01d2ckResQLlV1fYd6x3hrqnKXEEg7sKCUN-V_EfDOy1ZARGk/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekKC0YVekL3JdrK1iXroPwdbAbosiJ4uajpEOQTTswyAP31kIujUIsuSmGuQadL5KnliUswP3GWsdaiy69oo5cgmQKn01d2ckResQLlV1fYd6x3hrqnKXEEg7sKCUN-V_EfDOy1ZARGk/s320/003.JPG" /></a></div><div style="text-align: justify;">This recipe is a twist on the <a href="http://topwithcherries.blogspot.com/2010/04/creamy-shrimp-grits.html">Creamy Shrimp & Grits</a> recipe I found on <a href="http://topwithcherries.blogspot.com/">With a Cherry on Top</a>. The recipe was a huge hit with my husband. Would definitely make it again! </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Ingredients:</strong></div><div style="text-align: justify;">1 1/2 lbs. Shrimp, peeled and deveined</div><div style="text-align: justify;">1 Lemon</div><div style="text-align: justify;">1/4 Tsp. Lawry's Seasoning Salt</div><div style="text-align: justify;">2 slices Bacon, chopped</div><div style="text-align: justify;">1 Sm. Onion, chopped</div><div style="text-align: justify;">1/2 Red Bell Pepper, cliced</div><div style="text-align: justify;">1 cup Fresh Baby Spinach, chopped</div><div style="text-align: justify;">3 cloves Garlic, minced</div><div style="text-align: justify;">1/2 cup Scallions, sliced</div><div style="text-align: justify;">2 Tbsp. Flour</div><div style="text-align: justify;">14.5 ounce can of Chicken Broth</div><div style="text-align: justify;">Salt, to taste</div><div style="text-align: justify;">Pepper, to taste</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong>Directions:</strong></div><div style="text-align: justify;">Prepare rice, following directions on package.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In a medium bowl, combine the shrimp with the juice of the lemon and 1/4 tsp Lawry's; stir and set aside.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Meanwhile, in a large skillet, cook the bacon over medium heat until browned. Add in the onions and red peppers; continue cooking until onions become translucent and peppers are tender. Stir in the garlic and scallions and let cook up for 1 minute. Sprinkle the flour over the mixture and continue cooking for 5 minutes, stirring frequently. Stir in the chicken broth, salt, pepper, spinach and cook until thickened (about 5-10 minutes). </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Once the gravy has thickened, add in the shrimp and cook until pink (about 3-5 minutes).</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Spoon the rice into a large shallow bowl and top with shrimp mixture; serve immediately.</div>Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com0tag:blogger.com,1999:blog-1480676183437110499.post-10464407630301015702010-05-18T11:28:00.001-04:002010-05-18T11:31:14.135-04:00Spaghetti with Sausage and Simple Tomato Sauce<div class="separator" style="clear: both; text-align: center;">SPAGHETTI WITH SAUSAGE AND SIMPLE TOMATO SAUCE</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQ6X5tdTBPhaazNKT1vkLLONhX1TBSZnbPUt3jXKfaRviZd27LTWsoeVR-KUiF_PLK75CB9swEyk574LuBdfeiFxCWVZaQOfMk8aJA7l34-gKip83eNeyySKaVbLc3MzdH-PypPdYycM/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQ6X5tdTBPhaazNKT1vkLLONhX1TBSZnbPUt3jXKfaRviZd27LTWsoeVR-KUiF_PLK75CB9swEyk574LuBdfeiFxCWVZaQOfMk8aJA7l34-gKip83eNeyySKaVbLc3MzdH-PypPdYycM/s320/007.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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So delicious! Great weeknight meal. I added some red bell pepper and spinach.<br />
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Spaghetti with Sausage and Simple Tomato Sauce (<a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1973608&adsqs=">Cooking Light</a>)<br />
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<strong>INGREDIENTS:</strong><br />
8 ounces hot Italian turkey sausage links <br />
8 ounces uncooked spaghetti <br />
1 (28-ounce) can no-salt-added whole tomatoes, undrained <br />
2 tablespoons olive oil <br />
1/2 teaspoon crushed red pepper <br />
5 garlic cloves, minced <br />
1 teaspoon sugar <br />
1/2 teaspoon kosher salt <br />
1/4 cup torn fresh basil <br />
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese <br />
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<strong>DIRECTIONS:</strong><br />
1. Preheat broiler.<br />
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2. Arrange sausage on a small baking sheet. Broil sausage 5 minutes on each side or until done. Remove pan from oven (do not turn broiler off). Cut sausage into 1/4-inch-thick slices. Arrange slices in a single layer on baking sheet. Broil sausage slices 2 minutes or until browned.<br />
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3. Cook pasta according to package directions, omitting salt and fat; drain.<br />
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4. Place tomatoes in a food processor; process until almost smooth. Heat olive oil in a large nonstick skillet over medium-high heat. Add crushed red pepper and minced garlic; sauté 1 minute. Stir in tomatoes, sugar, and salt; cook 4 minutes or until slightly thick. Add sausage and cooked pasta to pan; toss well. Top with fresh basil and Parmigiano-Reggiano.Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com0tag:blogger.com,1999:blog-1480676183437110499.post-32080060395909678542009-11-07T12:51:00.004-05:002010-05-18T11:29:22.211-04:00Easy Pumpkin Waffles<div style="text-align: center;"><strong>EASY PUMPKIN WAFFLES</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcUWFd36ludFLQrwieP8vdVwNnBZPpNDGm9TzY5meXByRtzV60ShSOfey22MYXZc3ciKfOL9KRWkpSShEkWlycN2SXdPc6Cl-Ml8BoRv6ZPTNlFsIQ7i-BZHrDuR_CzPN4RLKX6qQ9JU/s1600-h/IMG_4055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcUWFd36ludFLQrwieP8vdVwNnBZPpNDGm9TzY5meXByRtzV60ShSOfey22MYXZc3ciKfOL9KRWkpSShEkWlycN2SXdPc6Cl-Ml8BoRv6ZPTNlFsIQ7i-BZHrDuR_CzPN4RLKX6qQ9JU/s320/IMG_4055.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">So delicious! We really enjoyed these!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>PUMPKIN WAFFLES</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Yield: 4 servings (approximately 8 waffles)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u><strong>INGREDIENTS:</strong></u></div><div class="separator" style="clear: both; text-align: left;">2 1/3 cup Hungry Jack Original Pancake & Waffle Mix</div><div class="separator" style="clear: both; text-align: left;">1/2 cup Libby's 100% pure pumpkin</div>1 1/2 cup skim milk<br />
1/4 cup vegetable oil<br />
2 tablespoons packed brown sugar<br />
<div class="separator" style="clear: both; text-align: left;">2 eggs</div><div class="separator" style="clear: both; text-align: left;">3/4 teaspoon cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon nutmeg</div>1/4 teaspoon cloves<br />
<div class="separator" style="clear: both; text-align: left;">1/8 teaspoon ginger</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><u>DIRECTIONS:</u></strong></div><div class="separator" style="clear: both; text-align: left;">Heat waffle iron and grease, if needed.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Combine all ingredients in a large bowl. Stir ingredients until well blended. Pour 1/3 cup of batter onto center of hot waffle iron. Close lid of waffle iron.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cook about 4-6 minutes or until steaming stops. Carefully remove waffle.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div>Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com0tag:blogger.com,1999:blog-1480676183437110499.post-18158972726963697772009-11-02T08:47:00.000-05:002009-11-02T08:47:42.651-05:00Rio Grande Meat Loaf<div style="text-align: center;"><strong>RIO GRANDE MEAT LOAF</strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl1Uq2EHVGd2VDQR8kXgDJ-32MYcecIoeiZlrk8llAgHzLOARUNVqGxuTxDCVTg1yXamqYffW0n34EKjop7vQfa6iyKP5LNUMOxZF1k2D3s_TZWrmIxkpwAL25C97lFHR6Mxtkg19YqfQ/s1600-h/113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl1Uq2EHVGd2VDQR8kXgDJ-32MYcecIoeiZlrk8llAgHzLOARUNVqGxuTxDCVTg1yXamqYffW0n34EKjop7vQfa6iyKP5LNUMOxZF1k2D3s_TZWrmIxkpwAL25C97lFHR6Mxtkg19YqfQ/s320/113.JPG" vr="true" /></a><br />
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Matt asked for Southwest meat loaf for dinner last night. I ended up finding this recipe on Cooking Light and it was perfect. The meat loaf was so moist and full of flavor! We'll definitely be making this again!<br />
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RIO GRANDE MEAT LOAF<br />
(<a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226341">Cooking Light</a>)<br />
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Yield: 8 servings (serving size: 2 slices)<br />
<strong><u>INGREDIENTS:</u></strong><br />
1/2 cup chopped onion<br />
1/2 cup chopped green bell pepper<br />
1/3 cup chopped fresh cilantro<br />
2 tablespoons minced seeded jalapeño pepper<br />
1 teaspoon salt <br />
2 teaspoons ground cumin<br />
2 teaspoons chili powder<br />
1/2 teaspoon pepper<br />
4 taco shells, finely crushed (about 1 1/2 ounces)<br />
2 egg whites<br />
3 large garlic cloves, minced<br />
1 (15-ounce) can black beans, rinsed and drained<br />
2 pounds ground round<br />
Vegetable cooking spray<br />
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<strong><u>DIRECTIONS:</u></strong><br />
Preheat oven to 375°. Combine first 12 ingredients in a large bowl, and stir well. Crumble beef over vegetable mixture, and stir just until blended.<br />
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Pack mixture into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 375° for 1 hour or until meat loaf registers 160°. Let meat loaf stand in pan 10 minutes.<br />
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Remove meat loaf from pan; cut loaf into 16 slices. Serve with commercial salsa, if desired.<br />
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Nutritional Information: Calories: 234 (29% from fat), Fat: 7.5g (sat 2.3g,mono 3.2g,poly 0.9g) , Protein: 28.9g, Carbohydrate: 11.6g, Fiber: 1.9g, Cholesterol: 66mg, Iron: 4.1mg, Sodium: 483mg, Calcium: 31mg<br />
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Cooking Light, MARCH 1996Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com0tag:blogger.com,1999:blog-1480676183437110499.post-15242029701605503452009-11-02T08:16:00.001-05:002009-11-02T08:49:16.794-05:00Corn and Smoked Mozzarella Mashed Potatoes<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLC-v2MvwWfNIt29FBtb2wpAX4c8K6p4jdwGAgU85yuU2IJ7XJZjBy5c1R7WKu6-lsqoEj6QLsljDh4uNCjKbu5TTNy1VCRKkEmF6h-xecFPW48kHgYGRJJuqd97z3sov_CbW7Q6BxUqo/s1600-h/108.JPG"></a><strong>CORN AND SMOKE MOZZARELLA MASHED POTATOES</strong><br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5399299774309893346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgUaBsGZl6D0Uyv-S1-wy-awzhh8ut0VB_2q8d802FpbpRPP2A-P5s0lr8WayqaCFAC5nIOefK3Cw44ET-e4PzBhugghRXvEYISdhXQ0GG1w3ea0PhOiEkssRqcqNCWH4X037-Fuykgag/s320/108.JPG" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /><br />
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These potatoes were absolutely delicious. The addition of the smoky mozzarella was amazing! This was the perfect side for our Rio Grane Meat Loaf! Highly recommended!<br />
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CORN AND SMOKED MOZZARELLA MASHED POTATOES<br />
(<a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522114">Cooking Light</a>)<br />
<br />
Yield: 8 servings (serving size: 3/4 cup)<br />
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<strong><u>INGREDIENTS:<br />
</u></strong>Cooking Spray<br />
3 cups fresh corn kernels (about 6 ears)<br />
2 1/2 pounds red potatoes, quartered<br />
3/4 cup 2% reduced-fat milk<br />
1/2 cup (2 ounces) shredded smoked mozzarella cheese<br />
3 tablespoons butter, softened<br />
1/4 cup chopped fresh cilantro<br />
1 tablespoon fresh lime juice<br />
3/4 teaspoon salt<br />
1/2 teaspoon freshly ground black pepper<br />
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<strong><u>DIRECTIONS:</u></strong><br />
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 minutes or until lightly browned. Cool.<br />
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Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.<br />
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Drain and return potato to pan. Add milk, cheese, and butter; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add corn, cilantro, and remaining ingredients, stirring to combine.<br />
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Nutritional Information: Calories: 240 (27% from fat), Fat:7.2g (sat 4.1g,mono 2.1g,poly 0.6g), Protein:7.2g, Carbohydrate:39.7g, Fiber:4g, Cholesterol:19mg, Iron:1.5mg, Sodium: 325mg, Calcium:77mg<br />
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Cooking Light, OCTOBER 2002Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com0tag:blogger.com,1999:blog-1480676183437110499.post-84506232063823348172009-10-25T18:50:00.006-04:002009-10-25T19:13:31.435-04:00White Bean Chicken Chili<div align="center"><strong>WHITE BEAN CHICKEN CHILI</strong><br /><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 290px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5396679126952079746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdU2r3q_RXsxZSMyaWX4yc3eYNUW1VCsfCMEO_kzkRPNLmjZQHpkpGUFCyT70PwRph236IniCCcaOxyNh34BN5vT-Ov3gkU7MjZ0zfTqG7oVD4tnoqH1xIs4Sl66bx3iCdXyA7SeEku3g/s320/chili2.jpg" /> <p align="justify">I'm so glad I finally made this recipe. This is the first time I've ever made a white chili and now I'm hooked. So, so tasty and easy to put together. I followed Annie's recipe exactly. I highly recommend this dish. You'll love it! Be sure to check out <a href="http://annies-eats.com/">Annie's Eats</a>, as she has amazing recipes. Thanks, Annie!</p><p align="justify">WHITE BEAN CHICKEN CHILI<br />(<a href="http://annies-eats.com/2008/09/25/white-bean-chicken-chili/">Annie's Eats</a>)<br /><br />Yield: 6 servings<br /><br /><strong><u>INGREDIENTS:<br /></u></strong>1 lb. boneless, skinless chicken breasts, cut into ½ -inch cubes<br />1 medium onion, chopped<br />1 ½ tsp. garlic powder<br />1 tbsp. oil<br />2 (15.5 oz) cans Great Northern beans, drained and rinsed<br />1 (14.5 oz) can chicken broth<br />2 (4 oz.) cans diced green chiles<br />1 tsp. salt<br />1 tsp. cumin<br />1 tsp. dried oregano<br />½ tsp. pepper<br />¼ tsp. cayenne pepper<br />1 cup reduced fat sour cream<br />½ cup whipping cream<br />fresh cilantro and paprika, for garnish<br /><br /><strong><u>DIRECTIONS:<br /></u></strong>In a large saucepan or Dutch oven, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat to a simmer; let simmer, uncovered, for 30 minutes. Remove from the heat and stir in the sour cream and whipping cream. Sprinkle with paprika and top with fresh cilantro for garnish, if desired. </p>Erinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com4tag:blogger.com,1999:blog-1480676183437110499.post-35732642801902524712009-02-25T20:59:00.006-05:002009-02-25T21:08:04.666-05:00Barley and Beef Soup<div align="center"><strong>BARLEY AND BEEF SOUP</strong></div><strong></strong><br /><strong></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zVJ8AY_RDF5jgooZfLAoRttFUPGHW65ijxdqtOFbHeBylvrKGvd2ZlSaRD69P1lB-rwN7ltF-M7KoEtE8Pl2jJUjdI5dGE9x3s27PQe3feVd3uwY02dfjoPSfGR9_kpPmHcUKjHPJQA/s1600-h/IMG_2646.JPG"><img id="BLOGGER_PHOTO_ID_5306920735980601346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zVJ8AY_RDF5jgooZfLAoRttFUPGHW65ijxdqtOFbHeBylvrKGvd2ZlSaRD69P1lB-rwN7ltF-M7KoEtE8Pl2jJUjdI5dGE9x3s27PQe3feVd3uwY02dfjoPSfGR9_kpPmHcUKjHPJQA/s320/IMG_2646.JPG" border="0" /></a> <div align="center"><strong></strong></div><div align="center"></div><br />I made this soup on Sunday. It was so, so good and made great leftovers.<br /><br /><strong>BARLEY AND BEEF SOUP<br /></strong>(<a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1879981">Cooking Light</a>)<br /><br /><strong><u>INGREDIENTS</u>:</strong><br />Cooking spray<br />2 cups chopped onion (about 1 large)<br />1 pound chuck steak, trimmed and cut into 1/2-inch cubes<br />1 1/2 cups chopped peeled carrot (about 4)<br />1 cup chopped celery (about 4 stalks)<br />5 garlic cloves, minced<br />1 cup uncooked pearl barley<br />5 cups fat-free, less-sodium beef broth<br />2 cups water<br />1/2 cup no-salt-added tomato puree<br />1/2 teaspoon kosher salt<br />1/4 teaspoon freshly ground black pepper<br />2 bay leaves<br /><br /><strong><u>DIRECTIONS</u>:</strong><br />Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.<br /><br /><strong>Nutritional Information:</strong><br />Calories: 275, Fat: 5g (sat 1.6g,mono 2.3g,poly 0.5g), Protein: 21.8g, Carbohydrate: 36g, Fiber: 8g, Cholesterol: 43mg, Iron: 3.1mg, Sodium: 649mg, Calcium: 57mgErinhttp://www.blogger.com/profile/08741271261602487785noreply@blogger.com1