Monday, September 23, 2013

Parmesan Crusted Chicken in Cream Sauce

2 cups instant rice, uncooked
1 can (14 oz) fat free reduced-sodium chicken broth, divided
1/2 cup water
6 Ritz crackers, finely crushed (about 1/4 cup)
2 TBSP grated parmesan cheese
4 small boneless skinless chicken breasts
2 tsp oil
1/3 cup Philadelphia chive and onion cream cheese

1. Cook rice in 1 1/4 cups broth and 1/2 cup water as directed on package
2.  Mix cracker crumbs and parmesan on place.  Rinse chicken with water; gently shake off excess water.  Dip chicken in crumb mixture, turning to evenly coat both sides of each breast.  Discard any remaining crumb mixture.
3.  Heat oil in large nonstick skillet on medium heat.  Add chicken; cook 5 to 6 min on each side or until done.  Transfer to place; cover to keep warm.  Add remaining broth and cream cheese to skillet; bring to boil, stirring constantly.  Cook 3 min or until thickened, stirring frequently; spoon over chicken.  Serve with rice.

Chicken Stroganoff

2 lbs boneless skinless chicken breasts
1 cup chopped onion
2 10 3/4 oz cans condensed cream of mushroom soup
1/3 cup water
12 oz dried wide egg noodles
1 8 oz carton sour cream
Freshly ground black pepper

1. Cut chicken into 1 inch pieces.  In a slow cooker combine the chicken pieces and onion.  In a medium bowl stir together the soup and water.  Pour over chicken and onion.
2.  Cover and cook on low-heat for 6 to 7 hours or on high setting for 3 to 3 1/2 hours.
3.  Cook noodles according to package directions.  Drain.  Just before serving, stir sour cream into mixture in cooker.  To serve, spoon stroganoff mixture over hot cooked noodles.  If desired, sprinkle with black pepper.  Makes 6-8 servings.

Skillet Chili Mac

1/2 TBSP cooking oil
1-1/2 cups of chopped onion
1 lb ground beef
1 lb breakfast sausage
1 TBSP minced garlic
1/2 tsp of cumin
1/4 tsp dried oregano
Salt & Pepper to taste
1/2 cup chopped bell pepper
1 (14.5 oz) can diced tomatoes
1 (8 oz) can of tomato sauce
2 cups water
1 (15.5 oz) can pinto or red kidney beans, drained and rinsed
1 1/2 c ups of dry medium cut pasta (elbow, macaroni or shells)
1 cup shredded cheddar cheese, divided, or to taste, plus more for garnish
(Optional Garnishes: Sliced green onions, fresh diced tomatoes, sour cream)

1. Heat the oil in a large lidded skillet over medium high heat; add the onion and pepper, and cook for about 4 minutes, or until vegetables are tender.  To that, add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink.  Drain off any excess fat.  Stir in the cumin, oregano and salt and pepper; taste and adjust seasonings.
2.  Add the diced tomatoes and tomato sauce; stir.  Add the water, beans, pasta and half of the cheese.  Bring to a boil, stir, cover and reduce heat to simmer.  Simmer for 20 minutes or until pasta is cooked through; uncover, stir and let simmer, uncovered, until reduced to desired consistency.  Sprinkle remaining cheese on top, cover and cook over low until cheese melts.  Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite toppings.

Saturday, October 6, 2012

Pancake Squares

3/4 cup milk
2 TBS melted butter
1 large egg
1 TBS sugar
1 cup flour
2 tsp baking powder
1/4 tsp salt

1.  Preheat oven to 350 degrees.
2.  Lightly  grease an 8x8 baking dish.
3.  In a large mixing bowl, beat together milk, butter and egg.  Add sugar, then gradually beat the flour in.  Carefully stir in the baking powder and salt.
4.  Pour batter into prepared pan.  
5.  Bake for 20 - 25 minutes.

Serves 4.

You can also double and bake in a 9x13 pan.  You can also sprinkle with blueberries, bananas, or chocolate chips prior to baking.

Original recipe posted here.


Monday, March 19, 2012


2 slices whole wheat bread
3 slices turkey bacon
2 Tbsp mustard
1 wedge Laughing Cow Light French Onion cheese
1/2 cup egg whites or 1 whole egg
2 tomato slices
1 leaf green lettuce
1. Toast the bread
2. Cook the turkey bacon, then cut the strips in half
3. In a nonstock skillet coated with cooking oil spray, cook the egg as desired.
4.  Place the lettuce, bacon, egg, and tomatoes on the cheese-covered toast.
5.  Cut in half and serve immediately.

Creamy Cilantro Tomatillo Dressing

1/2 cup lowfat buttermilk (we just used skim milk)
1/4 cup light mayonnaise
1/4 cup fat free Greek yogurt
1 small jalapeno, seeds removed (we didn't use)
1/4 cup fresh cilantro
1 clove garlic
1 green onion
Juice of 1/2 lime
1/2 tsp dried parsley flakes
1/8 tsp cumin
1/4 tsp fresh ground pepper
1/4 tsp salt

1.  Combine all ingredients in a blender

Tuesday, January 10, 2012

Cheerio Treat

1 cup sugar
1 cup corn syrup
1 cup creamy peanut butter
1 tsp. vanilla
5 cups Cheerios

1. In a large sauce pan, combine sugar and corn syrup.  Bring to a boil over medium heat.
2. Allow mixture to boil for one minute and remove from heat.
3. Add peanut butter and vanilla to mixture and mix until smooth.
4. Add Cheerios and mix until all coated.
5. Drop mixture by spoonful onto waxed paper and allow to cool.
(We just re-heated in the microwave once they got a little hard)