the big debacle...

Carrot Zucchini Muffins

2011-04-08T14:38:00.000-07:00

How scrumptious do these look? I got this recipe courtesy of Grow Alabama and can not wait to try them this weekend!

1 3/4 cups of Quakers Oats, quick or old fashioned, uncooked
1 cup of all purpose flour
1/2 cup of firmly packed brown sugar
1 tablespoon of baking powder
1/4 teaspoon of ground nutmeg
1 cup of shredded carrots, about 2 large
1/2 cup of shredded zucchini, about 1 medium
2/3 cup of skim milk
3 tablespoons of vegetable oil
2 egg whites, slightly beaten
1/4 cup of Quaker Oats, quick or old fashioned, uncooked
1 tablespoon of chopped nuts
1 tablespoon of margarine, melted

Heat oven to 400ºF. Line 12 medium muffin cups with paper baking cups or spray bottoms only with nonstick cooking spray. Combine 1 3/4 cups oats, flour, brown sugar, baking powder and nutmeg. Add carrots, zucchini, milk, oil and egg whites, mixing just until moistened. Fill muffin cups almost full. Combine remaining ingredients, sprinkle evenly over batter. Bake 20 - 25 minutes or until golden brown. Serve warm Makes 12 muffins

Homemade Ranch Dressing

2011-01-05T14:23:00.000-08:00

I love homemade Ranch Dressing. There is truly nothing better in my honest opinion, but everyone knows it's full of fat and calories, right? Well, I've been playing around with my favorite Ranch Dressing recipe and have gotten it down to...1 Pts Plus for a serving (2 tbsp.)! Woot!

Give it a whirl and let me know what you think!

Ingredients


	1 cup, Nonfat Buttermilk
	1/2 cup Light Mayonnaise
	1/2 cup Nonfat, Plain Greek Yogurt
	1/2 tsp dried chives
	1/2 tsp dried parsley
	1/2 tsp dried dill weed
	1/2 tsp garlic powder
	1/4 tsp onion powder
	1/8 tsp table salt
	1/8 tsp ground black pepper Instructions

In a large bowl, whisk together the mayonnaise, yogurt, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Then whisk in the buttermilk. Cover and refrigerate for 30 minutes before serving.

Yield 1-1/2c.
1 serving = 2 tbsp

Cynthia's Spicy Shredded Pork

2011-01-01T09:10:00.000-08:00

My friend made this the other night and it was simply fantastic. This is a Pioneer Woman Cooks recipe. Since this will be making a regular appearance in our house I thought I would share it with you.

Ingredients

4 pounds (up To 7 Pounds) Pork Shoulder
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 Tablespoon (to 2 Tablespoons) Salt
Pepper To Taste
3 cloves (to 4 Cloves) Garlic
1 Tablespoon (to 2 Tablespoons) Olive Oil
2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
¼ cups Brown Sugar
1 whole Onion
Lime Wedges

Rinse and pat dry the pork shoulder.

To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease or omit it if you like.)

Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.

Now rub it into every nook and cranny of the meat, tucking it under folds an in crevices. Let no stone go unturned. Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour.

When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.

Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat. Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa … whatever makes your skirt fly up!

Cracker Barrel Hashbrown Casserole

2011-01-01T08:47:00.000-08:00

The original recipe was for a big crowd and served 10-12 people. I halved it so we wouldn't quite have so much although as much as we love this recipe we could probably house it without any problems.

Ingredients

1 lb frozen hash browns
1/4 cup margarine or 1/4 cup butter, melted
1/2 can cream of chicken soup
1 cup sour cream
1/4 cup onions, peeled and chopped
1 cup cheddar cheese, grated
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Lentil Taco "Meat"

2010-12-29T08:59:00.000-08:00

I have not tried this recipe yet, but I'm posting it because it sounds super yummy and I have several friends who swear by it. They use this in burritos and tacos, on nachos.... basically anywhere you'd use taco meat!

Ingredients:
1c chopped onion
1 clove minced garlic
1 tsp canola oil
1c dry lentils, rinsed
1 T chili powder
2 tsp ground cumin
1 tsp dried oregano
2 1/2 c veggie broth (might need slightly more)
1c salsa

In a large skillet, saute onion and garlic in oil until tender. Add lentils, chili powder, cumin, and oregano; cook and stir for about a minute. Add broth bring to a boil. Reduce heat. Cover and simmer for 25-30 minutes or until lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa. Serve as taco "meat."

Texas Caviar

2010-12-20T15:01:00.000-08:00

My mother was the first person I knew to ever make this and though, it has been several years since that first taste, it is still a family and friend favorite. This recipe is super simple, just follow the directions on the the ingredients and toss together. Buy some Tostito Scoops and you're set.

1 can of black- eye peas, drain and rinse
1/2 small sweet onion chopped
3 green onions chopped
1 small bottle Italian dressing
1 bell pepper, seeded and chopped
1 can shoepeg corn, drained
1 can Rotel tomatoes

Mix together. Give it an hour to come together and serve with tortilla chips.

Rosemary bread a la Macaroni Grill

2010-12-20T14:57:00.000-08:00

If you've ever had the bread from Macaroni Grill, then you'll love this. If not, get ready for something wonderful. This is an excellent bread to dip into olive oil. The mixture we love best is EVOO with a little garlic salt, grated parmesan cheese and cracked black pepper. (Ground black pepper will work in a pinch!)

1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

Best Machine Bread - White Bread

2010-12-20T14:43:00.000-08:00

Notice that this recipe calls for you to dissolve yeast in water and sugar mixture for 10 minutes before you add the rest of the ingredients which is different from conventional machine bread thinking. With that said, you'll get the lightest, fluffy loaf of bread.

1 cup warm water (110 degrees F/45 degrees C)
2 tbsp white sugar
2-1/4 tsp bread yeast (or 1 packet of yeast)
1/4 cup vegetable oil
3 cups of bread flour
1-1/2 tsp salt

Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

Garlic Cheese Quick Bread

2010-12-10T13:06:00.000-08:00

1-3/4 cups all-purpose flour
1/4 cup white sugar (I actually use a little less than 1/4 c)
2-1/2 teaspoons baking powder
1-1/2 teaspoon of garlic powder
3/4 teaspoon salt
1 cup shredded Cheddar cheese
1 egg, beaten
1 cup milk
1/3 cup vegetable oil

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan.
Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

Tomato Pie

2010-12-05T12:16:00.000-08:00

It's kind of funny. I don't like ripe tomatoes, but I love this dish. Maybe it's the combination of basil and bacon. Whatever the reason, we just love this dish! I often pair this with roast chicken, turkey or pork although it makes a fabulous main dish on its own. I normally leave the green onions out on this dish, but kept it in the recipe for you.

1 (9 inch) deep dish pie crust
4 large tomatoes, peeled and sliced
1/2 cup chopped fresh basil
3 green onions, thinly sliced
1/2 pound bacon - cooked, drained, and chopped
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
2 cups shredded Cheddar cheese
1/4 cup mayonnaise

Directions

Preheat oven to 375 degrees F (190 degrees C).
In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.
Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.

Ham and potato soup

2010-12-05T12:11:00.000-08:00

There is nothing better than a pot of warm ham and potato soup on a chilly winter day. This recipe is so, so good. I just top it with a few scallions, a little bacon bits and shredded cheese for that extra bit of yummy goodness.

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 chicken bouillon cubes
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons light butter
5 tablespoons all-purpose flour
2 cups 1% milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Green Bean Bundles

2010-12-05T11:38:00.000-08:00

This is one of our favorite side dishes for the the Holidays. It would also be a great side dish for an elegant dinner, not that we have those that often with 2 small children.

I prefer the French (Haricot Vert) green beans because they are a little thinner so they don't have to cook as long, but if French green beans aren't available, you can use any old type of green beans, just parboil for 3-5 minutes and then place in ice bath to stop the the cooking. Once they are cool, wrap in bacon and bake.

1-1/2 pounds French/Haricot Vert green beans

3/4 pound bacon, cut in half

1/2 cup butter, melted

1 cup brown sugar

1 teaspoon garlic salt

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray. Wrap 7-10 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon. Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt. Cover with foil and bake for 20 minutes. Remove foil and bake for another 25 minutes.

Chicken and Wild Rice Soup

2010-10-30T19:25:00.000-07:00

My friend, Jill, came up with this Chicken and Wild Rice Soup that rocks my world! Besides being low cal and low fat, it is SIMPLE and that is a plus. Really it's so good that I thought I'd do a shout out here. Look below...

You know you want some.

Ok, so here's the recipe:

1.5 pounds boneless skinless chicken breasts
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
3 cans RF cream of chicken soup
4 cups FF chicken broth
1 boxes long grain & wild rice mix with seasoning

Place chicken on bottom of crock pot. Add veggies, rice and seasoning packet from rice. Pour liquids over the top, cook on low 6-8 hours. Shred the chicken and stir well. Makes 12 cups.

Nutrition Info per serving:
Calories: 144
Fat: 3.14
Fiber: 0.9

IF you'd like to see more of Jill's Creations, click here.

Peach Slush Punch

2010-10-14T13:08:00.000-07:00

This is the best punch I have ever had. It is wonderful for any sort of shower or kids party and it's so easy to make!

Ingredients

2 pkg. peach jello

2 cups boiling water

1-1/2 cup sugar

1 (46 oz) can of pineapple juice

1 liter of Sprite

Directions

Dissolve jello in hot water; add sugar and pineapple juice plus enough water to fill 1 gallon milk carton. Pour into milk carton and freeze overnight. Approximately 3 hours before needed, take out of freezer and put into punch bowl. (You will have to cut milk carton open to get all of it out.) Add 1 liter bottle of Sprite and stir to make slush.

Make 36 small cups.

Southern Mama's Cornbread

2010-10-14T13:02:00.000-07:00

This is what true Southern cornbread is. It's not sweet, but it's wonderfully crunchy and perfect with just about anything. My mother was a master with cornbread. I have often tried to make mine just like hers but I have never been successful. This is the closest I have gotten. Enjoy!

Equipment

mixing bowl
9 or 10-inch cast iron skillet

Ingredients

1-1/2 cup self rising cornmeal
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 egg, beaten
1-1/2 cups buttermilk (see instructions for making it below)
4 tablespoons vegetable oil (or bacon drippings if you happen to have any)

Preparation

1. Preheat oven to 400° F.

2. Stir together cornmeal, flour, baking powder, baking soda, and salt in mixing bowl. Add the beaten eggs and the buttermilk, stirring just until all the dry ingredients are wet. Do not overmix.

3. Add vegetable oil to the cast iron skillet and place in the hot oven for 3 to 4 minutes. You want the skillet hot, but you don’t want the oil to start smoking.

4. Remove hot pan from oven. Make sure that the pan is thoroughly coated with the oil, bottom and sides, then pour the excess oil into the batter and stir. Pour batter into the hot pan.

5. Bake for 25 minutes or until lightly browned.

Notes

If you do not keep buttermilk on hand (I usually don’t), you can make your own using white vinegar and milk. The ratio is 1 tablespoon of vinegar to 1 cup of skim milk (minus 1 tablespoon). So for this recipe, I use about 1 tablespoon plus 1 teaspoon of vinegar. About 10 to 15 minutes before you make the cornbread, put the vinegar in a liquid measuring cup. Add skim milk to the 1-1/4 cup line and allow it to sit at room temperature.

Chicken Primavera with Parmesan Pasta

2010-09-13T14:18:00.000-07:00

One of the best things about living in the South is shopping at Publix. They have cooking demonstrations, and more importantly, they give you an opportunity to taste their recipes. Last week, I tried their Chicken Primavera with Parmesan Pasta and really liked it. I changed up a few things, and this is my version of it.

Time saving tricks: Cook pasta while preparing/cooking Chicken Primavera. Use partially frozen chicken breasts and thin slice prior to cooking. I also subbed fresh garlic for some jarred mince garlic on hand. Use can also buy pre-diced onions and pre-sliced carrots to cut down on time as well.

Makes 6 large servings.

Chicken Primavera

1 pound of boneless, skinless chicken breasts

1/4 tsp kosher salt

1/4 tsp black pepper

2 tbsp EVOO

2 tbsp fresh Italian parsley, coarsely chopped

1 tsp dried Italian seasoning, divided

1/2 c dry white wine

2 med yellow squash

1 med zucchini

1 c fresh green beans

3 fresh cloves of garlic, coarsely chopped

1 c matchstick carrots

1 c diced onion

1 (14.5 oz) can diced fire-roasted tomatoes undrained

- Preheat large sauté pan on medium high 2-3 minutes, Season chicken w/salt and pepper. Place 1 tbsp oil in pan, then add chicken, cook 2-3 minutes on each side or until browned. While chicken cooks, chop parsley.

- Add parsley, 1/2 tsp Italian seasoning and wine to chicken. Reduce heat to medium-low and cover. Simmer 6-8 minutes.

- Cut squash and zucchini in half lengthwise; then cut into 1/4 inch thick slices. Trim end of beans; cut into 2-inch long lengths. Chop garlic.

- Remove chicken from pan. Add tbsp oil, 1/2 tsp Italian seasoning, and garlic to pan; cook 1 minute. Stir in remaining ingredients (except tomatoes), cook and stir 5-7 minutes or until veggies begin to soften.

- Stir in tomatoes; cook 4-5 minutes or until veggies are tender. Transfer to serving dish. Slice chicken, arrange over veggies and serve with pasta.

Parmesan Pasta

12oz whole grain pasta

2 tbsp grated parmesan cheese

1 tbsp herb garlic butter

- Prepare pasta according to directions. Drain pasta; return to sauce pan. Stir in cheese and butter. Serve.

Warm Turnip Green Dip

2010-08-30T12:24:00.000-07:00

This recipe is a recipe from Southern Living that a friend introduced me to. I don't like turnip greens, but I love this recipe. It's like a spicier spinach dip and has been devoured at every time I make it. I usually serve it with Townhouse Corn Bread Crackers, but multigrain crackers or tortilla chips will work as well.

I also try to make it a bit healthier by subbing low fat items instead of the full fat versions. Enjoy!

Prep: 15 min., Cook: 20 min., Broil: 5 min. Transfer the dip to a 1- or 2-qt. slow cooker set on WARM so guests can enjoy this creamy dip throughout your party. To make it spicier, serve your favorite brand of hot sauce on the side.

Yield: Makes 4 cups

Ingredients

5 center cut lower fat bacon slices, chopped
1/2 sweet onion, chopped
2 garlic cloves, chopped
1/4 cup dry white wine
1 (16-oz.) package frozen chopped turnip greens, thawed
16 ounces 1/3 less fat cream cheese, cut into pieces
1 (8-oz.) container light sour cream
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt
3/4 cup freshly grated Parmesan

Preparation

1. Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.

2. Sauté onion and garlic in hot drippings 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish. Sprinkle evenly with remaining 1/4 cup Parmesan cheese.

3. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle evenly with bacon.

Apple cider vinaigrette dressing

2010-08-30T12:11:00.000-07:00

I've been on a homemade salad dressing kick for a while now and this is my absolute favorite dressing. It's an apple cider vinaigrette dressing and it's awesome!

The salad consists of mixed greens, thinly sliced purple or yellow sweet onions, thinly sliced cucumber, halved grape tomatoes, feta cheese, a sprinkling of walnuts and the apple cider vinaigrette. YUM!

The dressing:

2 tablespoons Grey Poupon Mild & Creamy Dijon Mustard (Made with white wine)

1 1/2 teaspoons sugar

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup apple cider vinegar

2/3 cup vegetable oil

1. Whisk the mustard, sugar, salt, pepper and vinegar together in a bowl.

2. Slowly drizzle in the oil, whisking constantly, until thickened.

3. Adjust the seasonings to taste.

4. Store covered in the refrigerator for up to 2 weeks.

Bacon Wrapped Jalapenos

2010-06-23T11:06:00.000-07:00

I'm am making these VERY soon. Don't they look AMAZING?! I found this recipe on The Pioneeer Woman's web site.

http://thepioneerwoman.com/cooking/2007/07/bacon-wrapped_j/

Maple Glazed Carrots

2010-06-23T11:01:00.000-07:00

Source: The Recipe Place

Yield
Makes 8 servings

Ingredients
3 pounds carrots, sliced 1/4 inch thick on the diagonal
1/4 cup maple syrup
2 tablespoons unsalted butter
Kosher salt and black pepper

Preparation
Prepare the carrots. In a large skillet, combine the carrots, syrup, butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook the carrots by bringing to a boil. Reduce heat and simmer, partially covered, stirring once, until the carrots are tender and the liquid has reduced to a glaze, 12 to 15 minutes. (If the carrots are tender before the liquid has thickened, uncover, increase heat to medium-high, and cook until the liquid forms a glaze.)

Mexican Black Bean Lasagna

2010-06-23T10:54:00.000-07:00

I going to try this next week but with low fat ricotta, 2% mexican cheese, and mild Ro-tel.

Source: The Recipe Place

I got this recipe from the May/June 2010 issue of Cooking with Paula Deen.

1 (15-ounce) can of black beans, drained & rinsed
1 (15-ounce) can whole kernel corn, drained & rinsed
2 (10-ounce) cans diced tomatoes with green chilies, drained
1 cup ricotta cheese
1/2 cup sour cream
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas
1 cup Mexican-style cheese blended

Preheat oven 375 degrees. Spray a 9x5-inch loaf pan with nonstick cooking spray.

In a large bowl, combine beans, corn & tomatoes. In a small bowl, stir together ricotta, sour cream & cumin. Place 2 tortillas on the bottom of prepared loaf pan. Spread about 1/3 cup of the ricotta mixture over tortillas. Top with about 1/3 cup black bean mixture. Sprinkle with 1/4 cup cheese. Repeat procedure 3 times.

Bake for 20 minutes or until heated through & cheese is melted.

***I used flour tortillas instead on corn. Plus added some garlic salt to the ricotta mixture.

Crispy chicken fingers

2010-06-23T10:52:00.000-07:00

Source: The Recipe Place

2 cups sour cream (16 oz.)
2 tsp lemon juice
1 tsp Worcestershire sauce
2 cups crushed seasoned croutons
2 lbs. boneless skinless chicken tenders
1/4 cup butter, melted

In a shallow boel, combine sour cream, lemon juice, and Worcestershire sauce.
In another shallow bowl, add croutons.
Dip chicken tenders in sour cream mixture, then coat with croutons.

Place on a greased baking sheet.
Drizzle with butter.

Bake at 400 for 20 minutes or until chicken is no longer pink.
Serve with your preferred dipping sauce.

Bisquick chicken fingers

2010-06-23T10:48:00.000-07:00

INGREDIENTS:
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips (sometimes you can find prepackaged chicken fingers for less than the regular packaged ones, and it's less work!)
2/3 cup Original Bisquick mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or garlic salt (I like the garlic salt)
1/2 teaspoon paprika
1 egg, slightly beaten
3 tablespoons butter or margarine melted (I actually don't use this...I think it makes them more crispy if you don't).

DIRECTIONS:
Preheat oven to 450 degrees.
Line cookie sheet with foil.
Spray with cooking spray.
In 1-gallon resealable plastic food-storage bag, mix Bisquick mix, cheese, salt and paprika.
Dip half the chicken strips into egg.
Place in bag of Bisquick mixture.
Seal bag; shake to coat.
Place chicken on cookie sheet.
Repeat with remaining chicken.
Drizzle butter over chicken (again, optional).
Bake 12 to 14 minutes, turning halfway through the time, until no longer pink in center (I usually go the 14 mins if they are bigger, just to be safe).

These are a good alternative if you can't fry/don't like to fry, want something a little healthier, and love chicken fingers (i.e. me)!

Irish Lace Cookies

2010-04-08T21:07:00.000-07:00

My mother used to make these and they were always so good. I recently came across the recipe and thought this would be a great place to store it. :D

1/2 c butter

1 c sugar

1 egg

1 tsp vanilla

2 tbsp flour

1/3 tsp salt

1 c quick cooking oatmeal

Cream butter and sugar. Add egg and vanilla; mix well. add flour, salt and oatmeal. Line cookie sheet with aluminum foil and drop dough by 1/2 teaspoonfuls onto foil. Bake 5 to 8 minutes in 350 degree oven or until lightly brown. Let cool before removing from foil.

Butter Cookies

2010-04-08T21:02:00.000-07:00

I made these for Easter and they were fantastic! I used raspberry jam and then strawberry jam. We took them to 3 different gatherings and everyone raved about them. They will definitely be on the Christmas cookie list this year.

3 sticks butter

1 cup sugar

2 egg yolks

3-3/4 cups plain flour

1 tsp vanilla

Preheat oven to 350 degrees. Cream butter & sugar until creamy. (A little redundant, no?) Add egg yolks and vanilla. Add flour a little at time and mix well. Roll into little balls and punch hole in middle with thumb, fill with 1/4 tsp of marmalade or jam. Bake for 10-14 minutes.

Zucchini Bread

2010-02-10T08:14:00.000-08:00

This is a Paula Dean recipe that I played around with and attempted to lighten. The next time I make it, I may try to replace the oil altogether with applesauce. In any case, it was delicious! And, per my calculations, 4 points per serving if you go with 12 servings per loaf or it's 3 pts per serving if you go 16 servings per loaf.

Yield: 2 loaves

12 servings - 4 pts

16 servings - 3 pts

3-1/4 cups all purpose flour

1-1/2 tsp salt

1 tsp ground nutmeg

2 tsp baking soda

1 tsp ground cinnamon

1-3/4 cup sugar

1-1/4 cup Splenda

1/2 cup applesauce, unsweetened

1/2 cup vegetable oil

2 whole eggs plus 3 egg whites, beaten

1/3 cup water

1 tsp lemon juice

2 cups zucchini, shredded

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, Splenda and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Crockpot Red Beans & Rice

2010-02-09T10:26:00.000-08:00

My mother also made a mean pot of red beans and rice. I love to have it on a cold winter's day. It's super easy to make, which is so nice, and a slow cooker recipe to boot! How hot it is depends on you. Since I have children, I omit the jalapenos and just sprinkle in hot sauce or Tabasco sauce to my preference. But if you like it super spicy, you can add both or if you like it mild, you can leave them both out.

The only thing I've adapted in her recipe to make it healthy is switching out the high fat but yummy sausage with equally as good low fat/light sausage.

2 cans of light red kidney beans

1 - 15 oz. can of tomato sauce

1 - 14.5 oz can of petite diced tomatoes

1 medium bell pepper, finely chopped

1 large onion, chopped

3 tbsp chili powder

2 tbsp garlic powder

1 tbsp Italian seasoning

1 tsp lemon juice

1/2 to 1 tsp ground cumin

1/2 tsp thyme

6 Bay leaves

10 oz. of Light polish or kielbasa sausage

3-6 jalapeno peppers, optional

Tabasco sauce, optional

Salt & Pepper to taste

Lightly saute onion and peppers in non-stick spray to bring out flavors (approx. 5 minutes on med-med/high heat). Remove when onions are just started to turn translucent. In the crockpot, empty canned beans, tomatoes, and tomato sauce. Stir in all spices. Add cooked peppers and onions. Add in diced sausage. Cook on low for 4 - 6 hours.

As for the rice, I cook 1 cup of dry brown rice on the stovetop around 30 - 40 minutes beforehand. That should give you approximately 3 cups of cooked rice.

Servings - either 6 large or 8 smaller

WW points:

- For 6 servings, its 5 points plus 2 points for 1/2 cup of rice (or 4 pts for 1 cup of rice) - total pts 7 to 9

- For 8 servings, its 4 points plus the points for rice.

Baked Turnip Fries

2010-02-03T13:03:00.000-08:00

Yes, you read that correctly. As a part of our farmers co-op, I got some turnips and hadn't ever eaten turnips, much less cooked them, but as a part of my commitment to a healthier lifestyle, I decided to try them. And, much to my surprise, they were really good! S and I pretty much devoured them. They were a little softer than I had wanted, but I read that if I parboil them for a little while, then they will turn out crispier.

We had them as aside with grilled chicken sandwiches and corn on the cob. So good!

I'm estimated servings as 2 since they cooked down quite a bit and WW points as 1.5 per serving.

4 turnip medium to large bulbs (?)

1 -2 tsp of extra virgin olive oil

1 tsp of chili powder

1 tsp of salt

Preheat oven to 450. Peel the outside of of the turnip and then slice into matchstick pieces (like your basic french fries). Once sliced, place in a ziploc bag and add olive oil. Seal bag and toss to coat. Open bag up and add salt and chili powder. I also added a little garlic powder in as well. Place onto cooking sheet with rim and arrange in a single layer. Cook for 15 minutes and then flip. Cook for an additional 15 minutes. Watch for burning.

Down & Dirty Chicken 'n Dumplings

2010-01-27T12:53:00.000-08:00

My mother used to make the best chicken 'n dumplings. The dumplings were handmade and rolled out. There was nothing light about the cream sauce either. YUM. However, that does nothing for someone who is constantly on Weight Watchers so...

with only 5 ingredients, I've come up with a down n' dirty version, BUT this is much healthier as well as tasty. I always pair my chicken 'n dumplings with black-eye peas, but you can also do a side salad or another vegetable like broccoli.

It's 7.5 points for 5 large servings or 6 points for 6 servings for you point counters.

1 lb. skinless, boneless chicken breasts

2 cans of Campbell's Health Request Cream of Chicken soup (or you can substitute with one of the cans for Cream of Mushroom)

6 oz. dry Ronzoni Healthy Harvest Whole Wheat blend Wide Noodles

3 tbsp. flour

1 cup 1% milk

Garlic salt, salt, pepper - to taste

I cook the chicken in a pressure cooker (cover the chicken in water, sprinkle on some salt and garlic salt) for 25 minutes, but you can boil it just as easily. After chicken is cooked, remove chicken but reserve stock. Add in dry pasta to the stock. You may need to add more water to cover the noodles. Boil for 7 minutes. In the meantime, let the chicken cool and shred. Also empty the soup cans into a large mixing bowl and whisk in the milk and flour. Once the noodles are cooked, stir in the soup, milk, and flour mixture. Then, add in the shredded chicken. Salt and pepper to taste.

Enjoy!

Crock Pot Baby Back Ribs

2010-01-01T09:43:00.000-08:00

Since today is New Year's Day, we are having our traditional meal. This consists of BBQ ribs, black-eyed peas, greens, and potato salad. The black-eyed peas symbolizes good health in the Deep South culture and the greens symbolize wealth in the new year. What could be better than health and wealth in 2010? I guess having soame slap yo'mama good ribs and that is exactly what we have here. This crock pot rib recipe is unbelievably simple and unbelievably delicious.

Ingredients:

3-4 lbs. baby back ribs

¾ tsp. black pepper

¾ tsp. white pepper

½ tsp. cayenne pepper

1½ tsp chili powder

1 tsp. ground cumin

1/3 cup dark brown sugar

¾ tsp. ground oregano

1 Tbsp. paprika

1½ tsp. salt

¼ tsp. sugar

¼ cup barbecue sauce

Directions: Cut ribs into sections small enough to fit inside your crock pot. Mix all remaining ingredients except barbecue sauce to create a dry rub. Rub all over the ribs and place them in the crock pot. Cook on low for 8 hours. Remove ribs from crock pot and brush with barbecue sauce.

Serve with extra napkins and try to wait until you get to the table before digging in.

Roasted Butternut Squash and Shallot Soup

2009-11-09T10:00:00.000-08:00

Just made this this afternoon. YUM! The house smells fantastic and it was so simple to prepare. Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper.

Yield: 6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)

Ingredients

4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and halved
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
2 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons (1-inch) slices fresh chives
Cracked black pepper (optional)

Preparation

1. Preheat oven to 375°.

2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

Nutritional Information

Calories:: 112 (20% from fat)
Fat:: 2.5g (sat 0.4g,mono 1.7g,poly 0.3g)
Protein:: 3.3g
Carbohydrate:: 22.4g
Fiber:: 3.6g
Cholesterol:: 0.0mg
Iron:: 1.6mg
Sodium:: 266mg
Calcium:: 84mg

Roasted Butternut Squash and Bacon Pasta

2009-11-09T09:54:00.000-08:00

We're a part of a local farmer's coop and as such we have been inundated with Butternut Squash. I've decided to branch out and try some new recipes for BN squash since, let's be realistic , having it the same way every time gets really old fast. This recipe caught my eye, well, because of the bacon. Bacon makes everything better, right?

Source: Cooking Light

Mini penne pasta works well in this dish since it's about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette.

Yield: 5 servings

Ingredients

3/4 teaspoon salt, divided
1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
3 cups (1-inch) cubed peeled butternut squash
Cooking spray
6 sweet hickory-smoked bacon slices (raw)
1 cup thinly sliced shallots
8 ounces uncooked mini penne (tube-shaped pasta)
1/4 cup all-purpose flour
2 cups 2% reduced-fat milk
3/4 cup (3 ounces) shredded sharp provolone cheese
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Preparation

Preheat oven to 425°.

Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.

Cook pasta according to the package directions, omitting salt and fat. Drain well.

Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Nutritional Information

Calories:: 469 (28% from fat)
Fat:: 14.4g (sat 7.3g,mono 4.4g,poly 0.9g)
Protein:: 22.1g
Carbohydrate:: 66.6g
Fiber:: 6.8g
Cholesterol:: 40mg
Iron:: 3.5mg
Sodium:: 849mg
Calcium:: 443mg

Low Fat Eggplant Parmesan

2009-11-04T18:49:00.000-08:00

I just realized I hadn't put this one on here. I use my own tomato sauce, but you can use jarred sauce if you're in a pinch. Also you can easily substitute the part skim mozzarella for fat free for even lower fat content.

I don't have an exact recipe for my sauce but this is the basis:

2 or so pounds of pureed fresh tomatoes

A handful of basil leaves, finely chopped

1 small sweet onion, finely chopped

1 - 2 tbsp of minced garlic

1 - 2 tbsp of dried Italian seasoning

A pinch or two each of sugar and salt

A dash of Tabasco sauce or a sprinkle of red pepper

1 tbsp of olive oil

Heat olive oil and brown minced garlic. Toss in everything else. Feel free to adjust to your taste and simmer for an hour.

Eggplant parmesan directions:

No stick cooking spray (Pam)
1 c. bread crumbs, Italian flavored
3 egg whites
1 lg. eggplant, cut into 1/2" slices
1/2 c. grated fresh Parmesan cheese
1 (8 oz.) pkg. shredded low moisture part skim Mozzarella cheese

1. Spray 13"x9" baking dish with no-stick cooking spray. On sheet of waxed paper, place bread crumbs. In a bowl, beat egg whites with 3 tablespoons water. Dip eggplant into egg mixture, then into crumb mixture. Place eggplant on broil pan. Spray with Pam. Broil until golden brown, turn eggplant slices over and spray with Pam. Broil until golden brown.

3. Lower oven temperature to 350 degrees. Arrange half of eggplant slices in baking dish; cover with half tomato mixture; sprinkle with half Parmesan cheese and then top with half Mozzarella; repeat. Bake 25 minutes or until lightly browned.

Baked Kale Chips

2009-11-04T18:20:00.000-08:00

I was hesitant to do this at first, but it got great reviews. These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic

6 servings

Ingredients

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Directions

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Nutritional info: 58 cal, 2.8 g fat

Elegant Almond Bars

2009-11-04T08:50:00.000-08:00

This lady I go to church with makes these and I have always loved them. I did alter the recipe a bit by leaving off the white chocolate/shortening topping (used only the almonds) and thought it turned out fantastic.

Cookie Base
1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, melted
1/2	teaspoon almond extract
1	egg
Filling
1	can (8 oz) or 1 package (7 oz) almond paste, crumbled into 1/2-inch pieces
1/4	cup sugar
1/4	cup butter or margarine, melted
2	eggs
1/2	cup sliced almonds
Topping
2	oz white chocolate baking bar, coarsely chopped (1/3 cup)
2	tablespoons shortening
1/4	cup sliced almonds



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	About Concordance™

1.	Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown.
2.	Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended. Add 2 eggs; beat until well blended (mixture may be slightly lumpy).
3.	Spread almond paste mixture over partially baked base. Sprinkle with 1/2 cup almonds. Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking). Cool completely, about 1 hour.
4.	In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth. Pour and spread over cooled bars. Sprinkle with 1/4 cup almonds. Let stand about 30 minutes or until topping is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature. Nutrition Information: 1 Bar: Calories 180 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4g, Trans Fat 1g); Cholesterol30mg; Sodium 75mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 14g); Protein 3g

Layered Peanut Butter Bars

2009-11-04T08:46:00.000-08:00

Source: bettycrocker.com

Cookie Base
1	pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3	tablespoons vegetable oil
1	tablespoon water
1	egg
Filling
1/2	cup butter, softened
1/2	cup creamy peanut butter
2	cups powdered sugar
2	teaspoons milk
Frosting
1	cup semisweet chocolate chips
1/4	cup butter



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	About Concordance™

1.	Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2.	In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
3.	In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cookie base.
4.	In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Nutrition Information: 1 Bar: Calories 180 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4g, Trans Fat 0g); Cholesterol15mg; Sodium 115mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 15g); Protein 2g

Baklava Bars

2009-11-04T08:37:00.000-08:00

If you like Baklava, this recipe is SOOOO YUMMY, but is much easier to make than Baklava! I used a little more phyllo shells than the recipe calls for to give it more of the "feel" of the real thing.

Source: bettycrocker.com

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg

Filling
1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells (from 2.1-oz package)

Glaze
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla

Garnish
5 tablespoons honey

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
4. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
5. Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
6. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
7. For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.

Nutrition Information:

1 Bar: Calories 250 (Calories from Fat 130); Total Fat 14g (Saturated Fat 5g, Trans Fat 1g); Cholesterol25mg; Sodium 115mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 21g); Protein 2g

Party Favorites

2009-11-04T08:35:00.000-08:00

With the holidays approaching, I'm going to put up some oh-so-fattening but DELISH party recipes. Some of them you could lighten up by substitutes for lower fat milk or light butter, but what's the fun of that? LOL! Enjoy!

Savory Pork Roast

2009-11-01T18:59:00.000-08:00

I made this the other night. It was fantastic. I used it on a roast about 1/2 the size the recipe calls for. We will definitely have this again!!

1 1/2 tablespoons fresh rosemary
2 teaspoons garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
3 pounds boneless pork loin roast

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish.
Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 160 degrees F (70 degrees C).

Grilled Southwestern Pasta Salad

2009-10-26T09:04:00.000-07:00

Serve 4

Total cooking time: 40 minutes

8 oz multigrain or whole wheat penne

8 oz lean boneless sirlion steak

1/2 tsp each ground cumin, salt and pepper

3 medium poblano chile peppers, halved and seeded

1 ear fresh corn, husked

1 medium sweet onion, sliced 1/2 in thick

Nonstick spray

2 large ripe tomatoes, cut in bite sized chunks

1 Tbsp olive oil

1/4 cup lime juice

1/2 cup chopped cilantro

1. Cook asta in a large pot of lightly salted water as package directs. Drain, rinse under cold water and drain again. Transfer to large serving bowl.

2. Heat outdoor grill. Rub steak with 1/4 tsp each of cumin, salt, and pepper. Coat steak, pepers, corn and onion with nonstick spray.

3. Grill steak 4 to 6 minutes, turning once, for medium rare. Remove to cutting board; let stand 5 minutes. Grill corn, peppers and onion 8 to 10 minutes, turning as needed until lightly charred and tender.

4. Cut peppers and onion into bite sized pieces and cut corn off cob; add to bowl with pasta. Slice steak thinly against the grain and add to bowl.

5. Add remaining cumin, salt, and pepper and remaining ingredients to bowl; toss to mix and coat.

Per serving: 410 cal, 25g pro, 6 g carb, 8 g fiber, 9 g fat, 331 mg salt

Asian Lettuce Wraps

2009-10-26T08:56:00.000-07:00

4 servings

Total cooking time: 30 minutes

Sauce:

1/3 cup of orange juice

1 Tbsp each sugar and rice vinegar

1/4 tsp each sesame oil and crushed red pepper flakes

Wraps:

1/2 cup uncooked instant brown rice

8 oz. lean ground beef

2 tsp each minced garlic and minced fresh ginger

1 medium red pepper, cut in strips

6 scallions, thinly sliced (1/2 cup)

2 Tbsp hoisin sauce

8 green leaf lettuce leaves, washed

Radish sprouts or mung bean sprouts

1. Sauce: Whisk ingredients in small bowl; set aside so flavors blend.

2. Wraps: Make instant brown rice as package directs, omitting butter.

3. Meanwhile, cook beef, garlic, and ginger in large nonstick skillet over medium high heat for 3 minutes. Add red pepper strips; cook 1 minute more until heated. Remove from heat; stir in scallions and hoisin sauce.

4. Divide rice, then beef mixture among lettuce leaves. Top with sprouts. Drizzle sauce on top.

Per serving: 203 cals, 15 g pro, 22 g car, 2 g fiber, 7 g fat, 124 mg sodium

G's Flank Steak Marinade

2009-10-26T08:54:00.001-07:00

Love this marinade! It's great for flank steak and tougher cuts of meat. Marinate for at least 4 hours, but best if overnight.

Source: allrecipes.com

1/2 cup soy sauce

2 tablespoons brown sugar

2 tablespoons lemon juice

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoonminced onion

1 teaspoon ground ginger

1/2 teaspoon black pepper

1 (1 1/2-pound) beef flank steak

1. In a shallow bowl, combine soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger and

pepper. Coat steak with marinade, cover, and refrigerate for at least 6 hours.

2. Preheat an outdoor grill for high heat, and lightly oil grate.

3. Grill steak for 7 to 8 minutes per side, or to desired doneness.

Greek Lemon Chicken Thighs And Potatoes

2009-10-26T08:50:00.000-07:00

4 servings - Core recipe

Ingredients
1/2 cup fresh lemon juice
1/2 cup fat-free chicken broth
2 Tbsp olive oil
4 medium garlic clove, minced
2 Tbsp dried oregano
1 sprays cooking spray
1 1/2 pound boneless, skinless chicken thighs, about 8 thighs
1 pound uncooked new potatoes, cut in half (about 10 small potatoes)

Instructions
Place lemon juice, broth, oil, garlic and oregano in a large resealable plastic bag or medium glass bowl. Add chicken, seal bag or cover bowl, and marinate at least 2 hours or up to overnight in refrigerator.

Preheat oven to 350ºF. Coat a 9 X 11-inch pan with cooking spray.

Place chicken and marinade in pan; add potatoes. Bake 60 minutes, or longer for softer potatoes. Yields about 2 chicken thighs and 5 potato halves per serving. (Note: You may substitute boneless, skinless chicken breasts for the thighs but reduce the cooking time by 15 minutes.)

Marbled Peanut Butter Brownies

2009-10-26T08:46:00.000-07:00

Definitely, not OP, but divine!

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

1/2 cup creamy peanut butter

1/3 cup butter or margarine

1 cup sugar

1 cup packed light brown sugar

3 eggs

1 tsp. vanilla

1/2 cup chocolate chips, melted

1. Preheat oven to 350º. Spray a 13x9x2-inch pan with nonstick cooking spray.

2. Stir together the flour, baking powder and salt in a medium bowl.

3. In a large bowl, cream together the peanut butter and butter. Gradually blend in the sugars. Beat in eggs, one at a time. Stir in the vanilla. Add flour mixture and beat until smooth and wellblended. Batter will be thick.

4. Spread batter into prepared pan. Drop teaspoonfuls of melted chocolate over top of batter. With the tip of a knife, swirl chocolate into batter to create marbled effect.

5. Bake for 27 to 30 minutes until done.

Spiced Chicken with Black-Eyed Peas and Rice

2009-10-21T09:04:00.000-07:00

Source: Cooking Light

For juicier chicken, sear on the stovetop and finish in the oven.

1 tablespoon olive oil, divided
1 teaspoon paprika
1 teaspoon Old Bay seasoning
1/2 teaspoon sugar
1/2 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1 cup frozen chopped onion, thawed
1 teaspoon bottled minced garlic
1 1/2 cups cooked long-grain rice
1 teaspoon hot pepper sauce (such as Tabasco)
1 (15.8-ounce) can black-eyed peas, undrained
1/4 cup sliced green onions

Preheat oven to 350º.

Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Combine paprika, seasoning, sugar, and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to pan; cook 2 minutes on each side. Wrap handle of pan with foil. Place pan in oven. Bake at 350º for 6 minutes or until chicken is done. Cover and keep warm.

Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add frozen onion and garlic; sauté 3 minutes. Stir in rice, 1/4 teaspoon salt, hot pepper sauce, and black-eyed peas; cook 3 minutes or until thoroughly heated, stirring frequently. Spoon about 3/4 cup rice mixture into each of 4 bowls; top each serving with 1 chicken breast half. Sprinkle each serving with 1 tablespoon green onions.

Yield: 4 servings

CALORIES 405(14% from fat); FAT 6.5g (sat 1.3g,mono 3.1g,poly 1.2g); PROTEIN 47g; CHOLESTEROL 99mg; CALCIUM 64mg; SODIUM 868mg; FIBER 5g; IRON 3.4mg; CARBOHYDRATE 37.5g
Cooking Light, JULY 2004