Chicken Bruschetta Bake

I found this recipe a long time ago, when K and I started making our lifestyle change. I found it via WW but I've seen variations all over the web. It's a very simple, almost comfort food classic, super easy and quick to make and yummy :) My tweaks are noted at the end!

This makes 4 servings

Chicken Bruschetta Bake

2 boneless skinless chicken breasts, cut into bite-sized pieces

2 garlic cloves, minced

1 onion, chopped

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/8 teaspoon pepper

1/2 cup mozzarella cheese, shredded

1 (28 ounce) can diced tomatoes, undrained

1 (6 ounce) package chicken stuffing mix

Directions:

1. 1
   Preheat oven to 400.
2. 2
   Saute chicken with spices, onion and garlic until lightly browned, but not cooked through.
3. 3
   Place chicken in a casserole dish and sprinkle with cheese.
4. 4
   In a bowl, mix tomatoes and stuffing mix, until stuffing mix is moistened.
5. 5
   Spread stuffing and tomato mixture over chicken and cheese.
6. 6
   Bake for 30 minutes.

My adaptations:

1)We use a lot of frozen precooked chicken b/c we are busy people. My favorite is this product from Wegman's:

Wegmans Food You Feel Good About Chicken Breast Strips, Grilled

http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=725933

3oz=80 calories, so I use 12oz for this recipe.

2)Be careful of storebought stuffing, most all of it is FULL of nasty crap (HFCS, PH oils, etc). We use this stuffing mix and love it for all things, so yummy.

Arrowhead Mills Organic Organic Savory Herb Stuffing

http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=369235&openTab=reviews

It is 10oz package, as opposed to stovetop etc, which are 6oz packages, so just measure it out/weigh it to get your 6oz

Chicken Bruschetta Bake

I found this recipe a long time ago, when K and I started making our lifestyle change. I found it via WW but I've seen variations all over the web. It's a very simple, almost comfort food classic, super easy and quick to make and yummy :) My tweaks are noted at the end!

This makes 4 servings

Chicken Bruschetta Bake

2 boneless skinless chicken breasts, cut into bite-sized pieces

2 garlic cloves, minced

1 onion, chopped

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/8 teaspoon pepper

1/2 cup mozzarella cheese, shredded

1 (28 ounce) can diced tomatoes, undrained

1 (6 ounce) package chicken stuffing mix

Directions:

1. 1
   Preheat oven to 400.
2. 2
   Saute chicken with spices, onion and garlic until lightly browned, but not cooked through.
3. 3
   Place chicken in a casserole dish and sprinkle with cheese.
4. 4
   In a bowl, mix tomatoes and stuffing mix, until stuffing mix is moistened.
5. 5
   Spread stuffing and tomato mixture over chicken and cheese.
6. 6
   Bake for 30 minutes.

My adaptations:

1)We use a lot of frozen precooked chicken b/c we are busy people. My favorite is this product from Wegman's:

Wegmans Food You Feel Good About Chicken Breast Strips, Grilled

http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=725933

3oz=80 calories, so I use 12oz for this recipe.

2)Be careful of storebought stuffing, most all of it is FULL of nasty crap (HFCS, PH oils, etc). We use this stuffing mix and love it for all things, so yummy.

Arrowhead Mills Organic Organic Savory Herb Stuffing

http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=369235&openTab=reviews

It is 10oz package, as opposed to stovetop etc, which are 6oz packages, so just measure it out/weigh it to get your 6oz

Veggie Curry Dip

My boss made this last week at a staff meeting we had at her house. It is amazing, esp with asparagus. holy cow. i think next time i will try greek yogurt though instead of mayo, to make it healthier and less calories. will let you know how that goes lol.

1 1/2 cups mayo

3T grated onion, i would use less, i used 3 and it was super oniony lol

3T ketchup

3T honey

1T curry powder

1T lemon juice

blend til smooth

Banana Breakfast Cookies

Made these for the week for the kids and to freeze, also for a snack for M's school tomorrow and they are insane! So healthy but DELISH

Banana Breakfast Cookies
I
Ingredients
4 large very ripe bananas (previously frozen is fine, just thaw them first)
2 cups oats-old fashioned or quick,(but not instant)- ground into a fine powder in a blender (I used a magic bullet)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 tsp vanilla
1/2 cup honey or maple syrup-optional depending on the level of sweetness you desire (I used 1/2C raw organic local honey, nom nom nom)
1/2 cup chopped walnuts-or any chopped nuts (used walnuts)
1/2 cup chopped dates-or other dried fruit (I actually used 1/2C choc chips. Sorry, not a dried fruit fan and neither are my kids. So much sugar anyways, might as well just add choc chips instead LOL)
1/2 cup sunflower seeds-or pumpkin seeds (i did sunflower)
more oats, not ground, if needed about 1/2 cup
****I also add some ground up flax, about 1/4C, and a tad bit less of the extra oats
.
Directions
.
Preheat the oven to 350 degrees Fahrenheit,
.
In a large bowl mix together the dry ingredients, the ground oats, the baking soda, salt and cinnamon.
Using the same blender you used to grind the oats, puree the bananas. (you can also just mash the bananas, either way works well.) Add the mashed or pureed bananas, the vanilla and the honey or maple syrup (if you are using it.) Mix it all together.
.
Add most of the nuts, dates (or other dried fruit) and seeds, reserving some to place on the tops of the cookies before baking, if desired. (This isn't necessary, it just highlights the ingredients, which is nice if someone beside you is eating them, they will be able to see what's inside.)
.
Now check the consistency of the batter/dough. If you used the honey, or maple syrup, you will probably need to add more oats (not ground) about 1/2 cup. (Also if you pureed the bananas, your dough will be more wet) You want it to be the consistency of soft cookie dough, not too stiff. You want to be able to scoop it onto cookie sheets and have it not spread out.
.
Scoop the cookie dough onto cookie sheets lined with parchment or a Silpat liner, using an ice cream scoop.
.
Bake for 14-18 minutes, or until done in the middle. Store in an airtight container when cool. Wrap them individually with Saran wrap and place in a Zip top bag in the freezer if you wish. They will keep in the freezer for months.

PUMPKIN WALNUT MUFFINS

PUMPKIN WALNUT MUFFINS

INGREDIENTS

***as always, my tweaks are noted LOL***

1 cup all-purpose flour

1/2 cup whole wheat flour (I used all white whole wheat flour)

1/4 cup oat bran (I used wheat bran)

1/2 cup packed brown sugar (i used stevia in the raw-no calories)

1 1/4 tsp cinnamon or pumpkin-pie spice*

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 cup canned pumpkin

6 ounces Chobani 0% Greek yogurt (i used oikos)

1/4 cup agave

1/2 cup egg substitute

1/4 cup canola oil (I used olive oil)

1/2 cup roasted walnuts, chopped

INSTRUCTIONS

1. Preheat oven to 375°. Spray a 12 cup muffin pan with nonstick spray.

2. Lightly spoon flours into dry measuring cups; level with a knife. Combine your dry ingredients, flour through salt in a large bowl, stirring with a whisk.

3. Combine pumpkin and the next 4 ingredients (through oil) in a medium bowl, stirring with a whisk. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in walnuts. Spoon batter into muffin cups until 2/3’s full. I use my ice cream scooper to ensure all my muffins are the same size.

4. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Cool muffins in pans 5 minutes on a wire rack; remove from pans. Cool completely on a wire rack.

Makes 12 Large Muffins

Nutritional information per muffin, including walnuts

PUMPKIN SPICE “CREAM CHEESE”

INGREDIENTS

6 ounces Chobani 0% Greek Yogurt

1/4 cup canned pumpkin

1/2 tsp pumpkin pie spice

1/2 tsp pure vanilla

2 Tbsp raw honey (I used agave)

Nutritional information per 2 Tablespoon serving

courtesy of:

http://danicasdaily.com/pumpkin-walnut-muffins-with-pumpkin-cream-cheese/

BBQ Sauce

I was craving bbq sauce tonight and didn't have any, and was too cold to go to the store, LOL, so here is my concoction. I was pretty impressed, to the point where I won't be buying any more bottled stuff anymore :) it's kind of a dinosaur bbq/sweet baby ray's hybrid, IMO. DELISH. Mairi even liked it and she does not like bbq sauce!

JEN'S BBQ Sauce

• 2C ketchup
• 2C tomato sauce
• 1 1/4C brown sugar (I used sucanat)
• 1 1/4
  • • C apple cider vinegar
• 1/2
  • • • • C
  molasses
• 2T butter
• 1/2t garlic powder
• • 1/4t chili powder
• 1t paprika
• 1/4t ground cinnamon
• 1/2t cayenne pepper
• 1t salt
• 1t fresh ground black pepper
• ***you could probably add some liquid smoke ~1T if you like a smoky flavor. I am afraid of liquid smoke. LOL. ***

Directions

1. In a large saucepan over med heat, mix together the ketchup, tomato sauce, brown sugar, vinegar, molasses, and butter. Stir in garlic powder, chili powder, paprika, cinnamon, cayenne, salt and pepper.
2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time

Also, things I will try next time: less sugar, this was very sweet, which I'm a fan of, but it could make it a bit more savory (and less calories, which I'm a bigger fan of :D) w/ less sugar. Also I'm thinking maybe tomato paste if you wanted a thicker bbq sauce instead of tomato sauce.

I'm anticipating it's only going to get better as it sits in the fridge, so I'll update on how/if the flavor changes or deepens as it melds together over time.

• 
  

Blueberry Oat Pancakes with Maple Yogurt

So it's been a while, my apologies ! But I've been trying out some new recipes, and I want to share them with you.

I just subcribed to Health magazine, and I got my first issue the other day. Love it! They had a section sharing some recipes from the Carb Lover's Diet, so I decided to try them out.

This recipe was the first one I tried. I have many things to say about it, LOL.

First of all, Keith and the kids loved it. I mean loved it. I doubled the recipe to freeze half, and guess what. I've got two pancakes left, LOL. They have been eating them every morning, and even grabbing one cold to nibble on as a snack! I personally didn't love them :) I mean, I wouldn't make them again for myself. I will obviously be making them again for everyone else ;) Just not sure why I didn't love them, weird consistency to me, not pancake enough like, they are heartier obviously and I don't know!

Next, the maple yogurt topping (or pancake frosting, as Mairi dubbed it!) was a huge hit. In fact, Mairi and Eli both consumed the rest of the yogurt with maple syrup on it's own, and we also made up some more, threw it in the ice cream maker and had maple frozen yogurt :) A nice change from attempting to not drown your pancakes in syrup and be content with the 2tsp of syrup you get, HA!!!

Lastly I used mixed berries not just blueberries, as a point of note :) I like that this has simple ingredients and is super fast. I was hoping to share how they froze and reanimated but since we didn't get that far, maybe next time!

Blueberry oat pancakes with maple yogurt

1 cup old-fashioned rolled oats
1/2 cup low-fat cottage cheese
2 large eggs
1 teaspoon vanilla extract
1 cup blueberries
3/4 cup plain low-fat Greek yogurt
1 tablespoon maple syrup
Cooking spray

Combine oats, cottage cheese, eggs and vanilla in a blender or food processor; process until smooth. Gently stir in the blueberries. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 2 tablespoons batter per pancake into pan. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 3 more minutes or until golden.

Combine yogurt and maple syrup; serve alongside pancakes.

Makes: 2 servings

Serving size: 3 (3-inch) pancakes and about 1/2 cup yogurt

Calories: 410

Fat: 12g (sat 3.5g, mono 3g, poly 2g)

cholesterol 220mg

protein 26g

carbs 50g

sugars 20g

fiber 6g

RS (resistant starch) 4.6g

sodium 330mg

Source: The CarbLovers Diet by Ellen Kunes and Frances Largeman-Roth, Health magazine, Oxmoor House