Random Recipes

Chicken Bruschetta Bake

2011-12-10T10:18:00.006-05:00

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

2011-12-10T10:18:00.005-05:00

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

2011-05-20T23:44:00.002-04:00

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

2011-03-29T02:21:00.000-04:00

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

2011-01-20T22:50:00.002-05:00

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

2010-12-28T21:23:00.004-05:00

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
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.
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

2010-09-05T11:02:00.003-04:00

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

Boneless Wings

2010-05-03T01:57:00.001-04:00

Boneless Wings
(Makes 2 servings)
3 tsp honey
3 Tbsp hot sauce
2 Tbsp low-sodium Worcestershire sauce
1/2 tsp minced garlic
1/2 tsp paprika
12 chicken tenders

Preheat a nonstick skillet on medium-high.
Stir together the honey, hot sauce, Worcestershire sauce, garlic, and paprika in a small bowl. Microwave for 10 seconds, stirring if the honey clumps.
Place the chicken and half of the spice mixture in a large Ziploc bag and shake until coated.
Pour the coated tenders into the skillet and cook for 1 to 2 minutes per side.
Toss with the remaining spice mixture to coat them.
Eat with celery sticks, baby carrots, and 4 Tbsp (2 Tbsp per serving) of a good, chunky blue cheese dressing that’s reasonably low in fat, such as Ken’s Steak House Lite.

Ultimate Burger

2010-05-03T01:55:00.003-04:00

These also make great meatballs. I make a double batch-burgers for Keith, meatballs to freeze for the kids!

Ultimate Burger
(Makes 4 servings)
1 egg
1 lb lean ground beef
1 c oats
1 c diced onion
1 c chopped spinach
2 Tbsp reduced-fat shredded Mexican-blend cheese
4 whole-grain buns
Salt and pepper to taste

In a large bowl, whisk the egg. Add everything else and mix—your hands are the best tool—until well blended.
Form the meat into four patties.
Place the burgers on a grill pan or nonstick skillet that’s heated over medium high.
Cook for 6 minutes per side or to the desired level of doneness.
(Wrap any extra burgers in plastic and freeze them for later.)

Penne Bolognese

2010-05-03T01:55:00.001-04:00

Penne Bolognese
(Makes 4 servings)
2 Tbsp olive oil
1/4 cup diced smoked turkey
1 carrot, peeled and diced
1 stalk celery, diced
1 small onion, diced
1 lb ground sirloin
2 cloves garlic
3/4 cup red wine
3/4 cup chicken broth
1 can (14 oz) chopped tomatoes
1/4 cup milk
4 oz penne pasta
4 Tbsp grated mozzarella

Heat the olive oil in a large saucepan over medium heat. Add the smoked turkey, carrot, celery, and onion, and cook until lightly browned and very tender (about 10 minutes).
Peel the garlic and lightly crush the cloves with the back of your knife. Add it to the pan along with the beef. Cook until the beef is browned (about 5 minutes). Add the wine, stirring well, and cook for 10 more minutes.
Add the chicken broth, tomatoes, and milk; simmer uncovered over medium-low heat for 30 minutes, stirring occasionally to prevent the sauce from sticking to the pan. Cook the pasta according to package directions.
Drain, and top it with the meat sauce. Garnish with the grated cheese.

Meatballs with Mozzarella

2010-05-03T01:54:00.002-04:00

Meatballs with Mozzarella
(Makes 4 servings)
12 oz lean ground beef
1 slice bread, torn into tiny pieces and soaked in milk
2 eggs
1/2 cup chopped fresh parsley, plus more for garnish
1 onion, chopped
4 cloves garlic, minced
salt and pepper
1/2 lb smoked mozzarella, cut into 1/2-inch cubes
1 Tbsp olive oil
1 32-oz can crushed tomatoes

Mix the beef with the bread, eggs, 1/2 cup parsley, half the onion and garlic, and a generous sprinkling of salt and pepper. Without overworking the meat, form meatballs.
Hold each meatball in the palm of one hand and use the thumb of your other hand to make an indentation in the meatball. Drop in a cheese cube, and then carefully fold the meat back over to cover.
Heat the oil in a large skillet or pot over medium heat and sear each meatball until brown all over. Remove to a plate. Pour off all but a little fat and add the remaining onion and garlic; sauté until light brown. Return the meatballs to the pan, add the tomatoes, and cook over low heat for 20 minutes to 1 hour.
Season the sauce with salt and pepper. Serve over whole-wheat pasta and garnish with parsley.

The Gourmet Cheesesteak

2010-05-03T01:54:00.001-04:00

The Gourmet Cheesesteak
(Makes 2 servings)
8 oz flank steak
2 cups arugula (or another favorite variety of greens)
2 Tbsp crumbled blue cheese
1 large tomato or 2 Roma tomatoes, sliced
1 medium red onion, sliced
Salt and pepper
1 tsp olive oil
2 Tbsp balsamic vinegar
2 medium, whole-wheat hoagie rolls
2 Tbsp light mayonnaise

Add a pinch of salt to the onion slices and sauté them in the oil over medium-low heat. After 10 to 15 minutes, add the balsamic vinegar. Leave the pan on low heat while you make the rest of the meal.
Salt and pepper the steak and grill it on high, 4 to 5 minutes per side (or 135°F internal temp) for medium rare. Let it rest for 5 minutes and slice it into thin strips.
Mix the blue cheese and mayo and spread the mixture on the inside of each roll. Add the tomatoes, arugula, steak, and balsamic onions.

Belly Off! Chicken Parm

2010-05-03T01:53:00.005-04:00

Belly Off! Chicken Parm
1 tablespoon
1 teaspoon olive oil
1 boneless, skinless chicken breast
1 teaspoon Parmesan cheese
Salt and pepper to taste
1/4 cup marinara sauce
1 small clove garlic, crushed
3 handfuls baby spinach leaves

Heat 1 tablespoon oil in a nonstick skillet over medium heat.
While pan is heating, pound chicken to 1/4" thickness, then sprinkle cheese, salt, and pepper, pressing lightly.
Place in pan and sauté for 2 to 3 minutes per side.
Top with nuked marinara.
Combine remaining 1 teaspoon oil and garlic in another nonstick skillet over medium-high heat.
Add spinach, turning frequently with tongs until wilted (about 6 minutes).

Belly Off! BLT

2010-05-03T01:53:00.003-04:00

Belly Off! BLT
3/4 tablespoon light mayonnaise
1 whole wheat tortilla
2 slices turkey bacon, cooked
2 ounces roasted turkey breast, diced
2 slices tomatoes
2 leaves lettuce

Smear the mayo on the tortilla.
Line the middle of the tortilla with the bacon and top with turkey breast, tomato, and lettuce.
Roll tightly into a tube.

Chicken Tex-Mex

2010-05-03T01:53:00.001-04:00

Chicken Tex-Mex
(Makes 4 servings)
1/2 cup fat-free Italian dressing
1 can (16 ounces) Mexican-style stewed tomatoes
2 cloves garlic, minced
2 jalapeno chile peppers, minced
1/4 teaspoon dried cilantro
1/4 cup (1 ounces) freshly grated Parmesan cheese or shredded reduced-fat Monterey Jack cheese
1 cup brown rice

Place the chicken in a 13” x 9” baking dish. Pierce in several places with a fork. Pour the dressing over the top, turning to coat both sides. Cover and refrigerate for at least 15 minutes.
Meanwhile, preheat the oven to 400°F. In a medium saucepan over medium heat, combine the tomatoes (with juice), garlic, peppers, and cilantro. Simmer for 20 minutes. Reserve 1/4 cup of the tomato mixture. Pour the remaining tomato mixture over the chicken.
Bake the chicken for 40 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Sprinkle with the cheese.
Meanwhile, prepare the rice according to package directions. Stir in the reserved 1/4 cup tomato mixture. Serve with the chicken.

Chili Mac and Cheese

2010-05-03T01:51:00.000-04:00

Chili Mac and Cheese
(Makes 4 servings)
1 15-ounce can pinto beans, rinsed and drained
1 pound ground turkey
2 cans (14-ounce) diced tomatoes with chiles
1 cup whole-wheat elbow macaroni
1/2 teaspoon garlic powder
1 tablespoon taco seasoning
1 cup shredded reduced-fat cheddar cheese

Cook the turkey and garlic powder in a large skillet over medium heat, breaking up the turkey with a wooden spoon so it cooks evenly. When the turkey is no longer pink, add the beans, tomatoes (including juice), macaroni, and taco seasoning. Bring to a boil.
Reduce the heat to low, cover and simmer for 25 minutes, stirring occasionally. During the last minute of cooking, sprinkle on the shredded cheese and mix so it melts into the dish.

Maple Mustard Pork Chops

2009-11-22T23:54:00.001-05:00

These are nothing fancy again, nothing special, but Keith loved them so here they are.

Maple Mustard Pork Chops

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Maple Mustard Pork Chops
BROWSE RELATED RECIPES BY TOPIC:
LOW GI , MH LOW CARB , BASIC , NUT FREE , ALCOHOL FREE , MH LOW CALORIE , BELLY OFF , CANCER PREVENTION , PAN FRIED , AMERICAN , MAIN DISH , PORK , NEW YEAR'S EVE , WINTER , EGG FREE ,DAIRY FREE , WHEAT/ GLUTEN FREE , MH HIGH PROTEIN , SOY FREE , SHELLFISH FREE
Ingredients
Serves: Prep: 10min|Cook: 8min |Total: 18min

1 tablespoon maple syrup
1 tablespoon dijon mustard
1 teaspoon olive oil
1 small clove garlic, crushed
salt and ground black pepper to taste
2 bone-in pork chops
Directions
1.
Preheat a cast-iron skillet to medium-high.
2.
In a small bowl, stir together the syrup, mustard, oil, garlic, salt, and pepper.
3.
Place the chops and mustard mixture inside a large Ziploc plastic bag, then shake thoroughly to coat the chops.
4.
Place the chops on the skillet, cooking 3 to 4 minutes per side. In the last minute of cooking, pour the remaining mustard mixture onto the chops.
Nutritional Facts per serving
CALORIES 282.1 CAL

FAT 8.9 G

SATURATED FAT 2.3 G

CHOLESTEROL 122.8 MG

SODIUM 575.2 MG

CARBOHYDRATES 8.8 G

TOTAL SUGARS 6 G

DIETARY FIBER 0.1 G

PROTEIN 39.3 G

Spicy Lime Tilapia

2009-11-22T23:51:00.001-05:00

I hate fish. Keith likes it, Mairi loves it, when we have it, it's always grilled, or baked, that's about all I can do with it or WANT to do with it.

But this was on the menu so I made it, and Keith liked it the first time around but hated the leftovers, so take that for what it's worth LOL

Spicy Lime Tilapia

1 tbsp olive oil
1/2 tsp red-pepper flakes
2 cups lightly packed baby spinach
12 asparagus tips
2 tilapia fillets (3 to 4 oz each)
2 scallions, sliced
2 lime quarters
Salt and pepper
Directions
1.
To make chili oil, combine the olive oil and the red-pepper flakes in a small bowl and microwave it on high for 30 seconds. Set it aside. For each serving, lay an 18-inch length of aluminum foil flat on a work surface and arrange half the spinach and six asparagus tips in the center. Place a fillet on top, and top the fillet with half the scallion pieces, half the chili oil, and the juice from a lime quarter. Season with a pinch of salt and pepper. Fold the foil up and over the food, crimping the edges closed and creasing the sides to form a tent. Bake in a 450°F oven for 10 to 12 minutes. Makes 2 servings

Nutritional Facts per serving
CALORIES 177.7 CAL

FAT 7.9 G

SATURATED FAT 1.5 G

CHOLESTEROL 55.2 MG

SODIUM 227.4 MG

CARBOHYDRATES 5.8 G

TOTAL SUGARS 1 G

DIETARY FIBER 2.2 G

PROTEIN 22.5 G

Tex Mex Chicken

2009-11-22T23:48:00.003-05:00

Keith loved this one, I'll definitely be making it again.

Tex Mex chicken

*2 servings*

2 boneless, skinless chicken breast halves
1/4 cups fat-free Italian dressing (i used sundried tomato)
1/2 can (16 ounces) mexican-style stewed tomatoes
1 cloves garlic, minced
1 jalapeno chile peppers, minced
1/4 teaspoons dried cilantro
2 tablespoons (1 ounces) freshly grated Parmesan cheese or shredded reduced-fat Monterey Jack cheese
1/2 cups brown rice
Directions
1.
Place the chicken in a 13" x 9" baking dish. Pierce in several places with a fork. Pour the dressing over the top, turning to coat both sides. Cover and refrigerate for at least 15 minutes.
2.
Meanwhile, preheat the oven to 400°F. In a medium saucepan over medium heat, combine the tomatoes (with juice), garlic, peppers, and cilantro. Simmer for 20 minutes. Reserve 1/4 cup of the tomato mixture. Pour the remaining tomato mixture over the chicken.
3.
Bake the chicken for 40 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Sprinkle with the cheese.
4.
Meanwhile, prepare the rice according to package directions. Stir in the reserved 1/4 cup tomato mixture. Serve with the chicken.
Serving Suggestions
Serve with steamed fresh vegetables or a side salad.
Nutritional Facts per serving
CALORIES 459.4 CAL

FAT 9 G

SATURATED FAT 1.7 G

CHOLESTEROL 103.7 MG

SODIUM 1188.4 MG

CARBOHYDRATES 48 G

TOTAL SUGARS 8 G

DIETARY FIBER 3.6 G

PROTEIN 45.8 G

Chicken Chili With Black Beans

2009-11-22T23:40:00.002-05:00

My recipe blog has been woefully neglected since I started back @ JC. I'm not cooking much of anything besides veggies for myself, and I hadn't tried anything new in a while for K and M.

However now K is on his own weight loss journey/healthy lifestyle plan, and it's REALLY awesome. I'm his personal chef of course :) and I'm going to be sharing recipes I make for him. Most are really basic, and easy, but they are really healthy and good, so I figured I'll share them anyway!

Chicken Chili With Black Beans

This recipe is for 5 servings, I cut it in half for 2.5 servings, just enough for Keith to have dinner and leftovers for lunch.

*5 servings*

Directions

Coat a pot with nonstick spray and warm it over medium-high heat for 1 minute.Add chicken and garlic,and saute until chicken is lightly browned, about 3 minutes.

Add tomatoes, beans, onions, celery, sweet and jalapeno peppers, chili powder, and oregano. Bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 15 minutes. Add squash. Cover and simmer, stirring occasionally, until squash is tender, about 10 minutes.

Nutritional Facts per serving

CALORIES

213.2 CAL

FAT

1.7 G

SATURATED FAT

0.4 G

CHOLESTEROL

39.5 MG

SODIUM

286.8 MG

CARBOHYDRATES

28.1 G

TOTAL SUGARS

8.7 G

DIETARY FIBER

9.7 G

PROTEIN

23.2

Roasted Cauliflower Soup

2009-10-10T13:41:00.003-04:00

I have been attempting to vary my palate and enjoy new/different vegetables that I think I don't like :) Cauliflower was next on my list. It scares me. It looks kind of like moldy broccoli ;)

So I bought purple cauliflower, which is awesome b/c it is even better than regular cauliflower, has a lot of the same great stuff as blueberries. And it looks nicer ;)

Roasted Cauliflower Soup

10c cauli florets (I just used one head of cauli)

Sliced onion (I am an onion whore so I used one vidalia and 2 small purples)

Two garlic cloves (I used jarred minced and just threw a liberal amount in)

2T evoo

2 cans 14.5oz ea chic broth (I used 4C chicken broth and didn't use extra water)

1bay leaf

1t thyme

1C half n half (i used 1C skim milk)

1t salt

1t pepper

Oven to 400

Toss cauli onion garlic w/ evoo

Roast 30m

In pan combine cauli mix, broth,1Cwater bay leaf and. Thyme

Cover bring to boil

Reduce heat

Simmer covered 20m

Discard bay leaf

Purée soup

Put in pan

Add half n half salt & pepper

***I just thought to myself that it would taste really great with some carrot added in, so I just might do that right now.

Yogurt Machine!

2009-10-02T00:01:00.001-04:00

I bought a yogurt machine. I'm going to make breastmilk yogurt for Lijee. First I need to try it out on cow's milk. So I have a batch in there right now. Fresh milk from our local dairy, and a yogurt starter of organic whole milk yogurt from grass-fed cows. Keith is quite excited.

I shall let you know how it turns out, and how my breastmilk yogurt turns out. Maybe pics even ;)

Basic Muffin Recipe

2009-09-21T22:35:00.003-04:00

I'm all about basic recipes that are able to be tweaked and altered to my heart's content. So tonight I found a basic recipe for muffins, and I'm giving it a try for snack for Mairi's preschool tomorrow. I probably won't eat one (being on JC and all) but I'll have Keith taste test it and report back as soon as they are out of the oven (5m or so)

Basic Muffin Recipe

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 egg
1 cup milk
1/4 cup vegetable oil
Preheat oven to 400 degrees F (205 degrees C).
Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
Bake for 25 minutes, or until golden.
Here are my tweaks, as per usual.

A)I just dumped everything in a bowl and mixed it, LOL.
B)I used white whole wheat flour and raw sugar
C)I turned down the oven to 375 when I put the muffins in
D)I added a handful of wheatgerm
E)I used applesauce (berry!) instead of oil
F)I added 1C of misc berries
G)I did 3/4C soymilk and 1/4C vanilla yogurt

Basic Granola Bars

2009-09-17T19:14:00.001-04:00

2 Cup Oats
1 cup brown sugar
1 Cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 tsp vanilla
1/2 Cup honey
Any dried fruit, nuts, seeds, chocolate chips, butterscotch chips, etc.

Mix all ingredients and press into greased pan, 11 X 13. Dough will be very dry and crumbly, but press until dough forms with pan.. Bake at 325 for 20 minutes or until edges are browned. Take out and let cool entirely. Cut into strips and store in snack size bags.

Chicken Floss Curry

2009-09-17T18:29:00.001-04:00

This is incredible. Mairi scarfed it down, Keith's still eating it, and I'm thinking about more veggies. So good, SO SO easy, and very healthy!

http://crepesofwrath.net/?p=1329

CousCous Lasagna

2009-09-11T22:55:00.001-04:00

I've had this recipe hanging around since I was doing WW Core last year, and never got around to making it. Keith and Mairi both adore couscous, and we are trying to be more meatless, so tonight was the night. It was delish! I'm back on JC so I just had a couple try it bites, but for such a simple recipe, it blended together fabulously! It would taste good with some chicken in it too though :D

CousCous Lasagna

1C couscous

1 1/2C boiling broth

1/2t salt

1T EVOO

lg diced onion

3 garlic cloves minced

28oz can diced tomatoes, drained (reserve 1/3C of the juice)

1t dried basil

5C finely chopped spinach

pepper

1C mozz. cheese

Combine couscous and broth

let stand 5 minutes

preheat oven to 375

saute onion and garlic in EVOO

add tomatoes, cook 10m

stir mix into couscous

add reserved juice, basil, pepper and spinach

mix til combined

spread half in a 9x13 pan

sprinkle mozz

top with more couscous

cover and bake 30m

Honey Peanut Butter Cookies

2009-08-16T12:40:00.004-04:00

I made these a few days ago, and was pretty impressed. I like PB cookies but I don't like crunchy cookies, which seems to be par for the course when it comes to PB cookies. They aren't flat, crispy or dry, they are really good. I used crunchy PB.

Honey Peanut Butter Cookies

1/2 cup shortening (I used butter, see note below)
1 cup crunchy peanut butter (the original recipe called for creamy, but crunchy is SO much better)
1 cup honey
2 eggs
3 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
sugar for rolling (preferably raw sugar, but granulated works well too, it's what I used)

1. Preheat the oven to 350 degrees F. In a bowl, combine the flour, sugar, baking soda, baking powder and salt, and set aside. In a standing mixer fitted with a paddle attachment (or a mixing bowl and hand mixer), beat the shortening, peanut butter and honey together for 3-5 minutes. Add in the eggs one at a time and mix well. Next add the dry ingredients to the peanut butter mixture and mix well, just until moistened (don't over beat! It's better to do the last bit of mixing by hand than to beat too much air into the dough).

2. Roll the dough into 1″ balls and roll in the sugar. Place on greased and/or lined baking sheets, make criss-crosses with a fork, and bake for 9-11 minutes. Remove from oven and let cool slightly on cookie sheets. Remove and place on a different surface to finish cooling. Store tightly covered. Makes 20 cookies.

***I used butter with no ill effects, although allegedly they are fluffier etc if they are made with shortening.

Zucchini Bread part 2

2009-08-06T22:55:00.001-04:00

So I was playing around with my zucchini bread recipe, and here is what I did tonight.

First of all, I used summer squash. Don't really know the difference, but it's yellow, so whatever, wasn't sure if that was ok, but, it was. In case you are a squash dummy like me.

Next, I did 1/2C quinoa flour (on the halved recipe) to pack a nice protein punch in there. OMG Vegetable and protein, and it tastes good??? LOL

Then, I wasn't sure about the quinoa flour, if it'd have a weird taste, and I had no more nuts.

So I had a tiny bit of dark cocoa powder left, and I threw it in the batter (maybe ~1/4C?) and then I had a few dark chocolate chips left (like 20) and I put them in my magic bullet and ground them up kinda fine, to make them go farther. Threw them in.

Um, OMG. It's like a chocolate cupcake but FREE b/c it has veggies and protein, hahaa! It wasn't dense at all (as quinoa flour is wont to do) and is amazingly delicious.

Zucchini Bread

2009-08-06T11:37:00.004-04:00

So last night we got a ton of free organic veggies off of Craigslist, what an awesome blessing!! There was a big old zucchini in there, and since no one in my family really likes to eat it straight up, into a baked good it went.

I actually made zucchini muffins, b/c well, I'm a muffin kinda girl :)

I halved the recipe, since I had a smaller zucchini and 24 servings is a LOT anyway, esp for muffins ;) It ended up making 16 muffins in my wilton silicone muffin cups filled 3/4 of the way, so there's that for whatever it's worth.

This was a great recipe, sooo moist and yummy that I really can't believe there is yucky zucchini in it, LMAO. It's more that I think zucchini is bland, and has a weird texture (i feel that way about all squash in general :D) than it tasting bad.

And I used almonds, b/c I had no walnuts, which actually tasted great!

Zucchini Bread

(24 servings)

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
(12 servings, or 18 muffins)
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1-1/2 teaspoons ground cinnamon
1-1/2 eggs (this is weird, LOL, i just used 2 eggs)
1/2 cup vegetable oil
1 cup and 2 tablespoons white sugar
1-1/2 teaspoons vanilla extract
1 cup grated zucchini
2/3 cup and 1 tablespoon chopped walnuts
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
For muffins, I cooked them 18 minutes!

Maple Coffee Frosting

2009-07-11T23:30:00.005-04:00

So I decided to try out TPW's Maple coffee frosting, and OMG. OMMMMGGG.

Just wow. On the cinnamon rolls, that is. INSANE.

Now I will say that I didn't make this whole recipe, b/c her cinnamon roll recipe has like 8C of flour, ie makes a TON, lol, and my bitty bread machine didn't make that many.

I was going to halve it, but I was unsure on the whole "bag of powdered sugar" thing, 16oz (half my bag) seemed like a LOT of powdered sugar, so I just halved everything else, and added powdered sugar til I got a thick but pourable consistancy and it tasted good ;) Sorry, I didn't measure, just poured. You really can't mess it up though.

TPW's Maple Coffee Frosting

1 bag of powdered sugar

2 teaspoons maple flavoring (didn't have this, just used maple syrup)

1/2 cup milk (i used cream)

1/4 cup melted butter

1/4 cup of brewed coffee (i used espresso)

Also add 1/8 teaspoon (a generous pinch) salt.

mix it up and pour it all over cinnamon rolls that are still warm. or cake, cookies, or just pour it in your mouth. whatever ;)

Pumpkin Pie Ice Cream

2009-07-11T21:09:00.003-04:00

Mairi is a crazy fool for anything like squash, pumpkin, etc. LOVES it.

So I decided to make her some pumpkin ice cream, I mean ice cream with a vegetable? Win win for everyone, no? LOL

I am not a huge pumpkin fan (like pie, but that's it) but Mairi LOVED it, no surprise. It does taste exactly like pumpkin pie!

Pumpkin Pie Ice Cream

14 oz can of pumpkin
1/2 cup brown sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp ginger
1/2 cup maple syrup
1 cup milk
2 cups whipping cream

Method of Preparing
Mix ingrediants and freeze in ice cream maker.

*** my usual tweaks-I made only half this recipe, fits perfectly in my ice cream maker. Made pumpkin muffins with the other half of the can of pumpkin ;) Also used 1/2 & 1/2 not milk. And I had no ginger so didn't use it.

Thanks to Suzzanna for the recipe

Mexican Wedding cake

2009-07-05T14:18:00.002-04:00

Now, I will say this first and foremost.

I hate this cake. I think it's disgusting.

So does my BIL. He refers to it as the Mexican Funeral Cake, bwahaha.

Now my other BIL loves it. Keith LOVES it. My gram makes this all the time, it's her recipe, and my other cousins adore it too.

Me, not so much. The frosting is delish though.

So take that for what it's worth, if you make it, lmk if you think it's more fit for a wedding or a funeral ;)

Mexican Wedding Cake

2C flour

2C sugar

1t baking soda

1t baking powder

1/2C chopped nuts

2 eggs

1 can crushed pineapple with juice (20oz i think?)

preheat oven 350

grease 13x9 pan

mix all together

bake ~35m

Frosting

8oz cream cheese

1t vanilla

1/2C butter

2C powdered sugar

optional

1C coconut

1/2 cup chopped pecans

CSI Bars

2009-07-05T14:10:00.002-04:00

This recipe was given to me by a teenage male coworker of Keith's back when he worked at RockVentures. He said he would eat these and watch CSI, LOL, and WOW they are good, esp when watching CSI ;)

CSI Bars

2 1/3C flour

2/3C packed brown sugar

1 1/2 sticks butter

1 egg, slightly beaten

2C chocolate chips

1C coarsely chopped nuts

14oz can of sweetened condensed milk

1 3/4C crushed up toffee bar (skor, heath, etc)

some coconut (sorry, that's what the recipe says LOL)

preheat oven to 350

grease 13x9 pan, line with parchment paper

in large bowl, sift together flour & brown sugar

cut in butter with 2 knives or pastry blender

mix in egg

stir in half the choc. chips

reserve 1 1/2C of this mixture

press rest of the mix in the pan and pat it down

bake for ten minutes

remove from oven

pour sweetened condensed milk evenly over the hot crust

top with about 1 1/2C toffee bar

add reserved crumb mixture, remaining choc chips and tofee bar over the top (and coconute too if you want)

bake for 25-30m

Product Review

2009-06-29T00:00:00.003-04:00

Keith and I made a pact awhile ago to try new things. Every week we attempt to try one new thing we have previously never had, or been scared to try or whatever. And it's been awesome, we've been enjoying so many things that we've been missing out on, and Mairi of course loves anything LOL so she benefits from it as well.

A few weeks ago while grocery shopping, I spotted this jar of Tikka Masala. I was like, hmm, that looks good and healthy and nice to have for the times I don't want to cook or whatever. I grabbed it, bought and promptly threw it in the back of my cupboard.

Keith busted it out tonight, and made a FABULOUS chicken and quinoa dish (we are obsessed with quinoa, did you know it's like BREASTMILK? and you all know how i feel about that :P It's a complete protein with an essential amino acid balance close to breastmilk!) and wow. Now I want to make it, and so shortly I'll be trying out a recipe for it, but in the meantime, if you come across this, great to have in your cupboard. Next time I'm going to use it to grill out kebobs, mmmm.

There are a bunch of other simmer sauces from this line too and I can't WAIT to try more!! Which one should I try next? Madras? Probably too spicy for me, but maybe I'll try it (should have when I was preggo with Eli and he made me love all things spicy!) I'm leaning towards Korma, coconut curry sauce-I'm a big fan of coconut lately! OH but Jalfrezi is coconut too, just a bit spicier, hmm.

Seeds of Change Simmer Sauce, Tikka Masala

Product Details:

Certified organic. With tomatoes & cream. A mild curry sauce that's top-of-the-charts in the UK. USDA organic. Founded in 1989, Seeds of Change directly contributes 1% of net sales to advance the cause of sustainable organic agriculture worldwide. Some say it was the work of Pakistani chefs in England, others that it was the unintended consequence of an irate cook in Glasgow, and still others that it's a shining example of post-colonial fusion cuisine. Whatever the truth behind the invention of Tikka Masala, we say it's simply delicious - one of the world's most popular Indian curries. Served up here with an artful blend of the finest organically-grown spices, sourced and selected as only Seeds of Change can. So call it post-colonial fusion cuisine. Call it a happy accident. Whatever the case, just don't call us late for dinner. Certified organic by QAI.

Ingredients:

Tomato Puree (Organic) [Water, Tomato Paste (Organic)], Tomatoes in Juice (Organic), Water, Onions (Organic), Heavy Cream (Organic) [Milk (Organic)], Sunflower Oil (Organic), Evaporated Cane Sugar (Organic), Tapioca Starch (Organic), Cilantro (Organic), Sea Salt, Cumin (Organic), Garlic (Organic), Coriander (Organic), Lemon Juice (Organic), Ginger (Organic), Paprika (Organic), Cayenne Pepper (Organic).

https://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&productId=669393&catalogId=10002&krypto=QJrbAudPd0vzXUGByeatog%3D%3D&ddkey=http:ProductDisplay

Cornbread

2009-06-25T23:03:00.001-04:00

Made this today and mmm it was GOOOOD. Not cornbread for REAL, per se, but a really nice bread anyway.

BREAD MACHINE CORN BREAD
2 1/2 c. bread flour 1/3 c. cornmeal 1/2 teaspoon salt 2 teaspoons sugar 2 tablespoons shortening (i used butter) 2/3 cup milk 2 tablespoons water 1 large egg 2 teaspoons active dry yeast Put all ingredients into bread machine or follow your user's manual. Select correct bread cycle and crust color, then press start.

Bready Bread Bread

2009-06-25T18:17:00.002-04:00

We are having quite a love affair with breads, dough, rolls-it it can be made in our breadmachine, we are addicted.

However as always, I'm striving to make our carb-intake one filled with nutrition without compromising taste.

So far I've been using bread flour, just to get the hang of the machine. However it's pretty nutritionally useless, and so the time has come to kick it to the curb.

Here is what I found in my research of all things bread, I hope it helps some of you out as well.

What matters in making bread is the protein content of the bread. Anything lower than 11% isn't recommended. (The brand I am referencing from here on out is King Arthur-while I assume most flours would be roughly the same, do your own research if you prefer a different brand to make sure)

Bread flour: 12.7%

All Purpose: 11.5%

White Whole Wheat: 13.2%

Cake Flour: 7.0% protein

So I am very excited to try my beloved organic white ww flour and see what happens :) Not to mention some flax, wheat germ, sunflower seeds, and any other whole grain goodies I can get my hands on, mmm.

Summer Frosting

2009-06-22T20:08:00.003-04:00

For Father's Day we made Keith chocolate cupcakes. I wasn't in the mood for the heavy buttercream frosting though, I wanted something a little lighter.

So I tried whipped cream frosting, and it was really, really delicious. Def. very light and summery!

Whipped Cream Frosting

1 cup heavy cream
1/2 cup chocolate ganache
Cocoa powder, to dust

mix up your ganache, then beat your cream till it almost reaches firm peaks (if you beat it till it reaches firm peaks, it will take on a curdled appearance as you work in the chocolate.)

Chocolate Ganache Filling

1 c. semisweet chocolate chips

1/4 c. heavy cream

1 tsp. vanilla extract

(i made all this ganache and then filled the cupcakes with what I didn't use for the frosting-otherwise maybe halve this if just using for frosting)

Neapolitan Cupcakes

2009-06-21T01:26:00.004-04:00

I made these when preg with Eli, and they were a big hit with my family. I thought they were pretty easy to make and very different, but overall I'm just a plan vanilla cupcake kinda girl ;) or double chocolate. It's gotta be extreme, HA!

Neapolitan Cupcakes

(for the cupcakes)

*makes 12

1 stick unsalted butter, room temperature
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk

For Chocolate Cupcakes: Reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder.

(for the frosting - Strawberry Swiss Meringue Buttercream)
*i did NOT use this frosting-I used my other strawberry frosting*

4 large egg whites
1 1/4 cups sugar
1 cup unsalted butter(2 sticks)
1/3 cup strawberry jam

Directions:

(for the cupcakes)

1. Preheat oven to 350 degrees. Grease a standard 12-cup muffin pan, or use paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
3. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined.
4. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
5. Fill muffin cups with 3 tablespoons of each batter, side by side.. Bake until a toothpick inserted in center of a cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.

(for the frosting - Strawberry Swiss Meringue Buttercream)

1. Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
2. Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.
3. Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 min
4. Reduce speed to low; add strawberry jam and continue beating 2 minutes to eliminate air bubbles.

Sugared Violets

2009-06-21T01:17:00.004-04:00

This is kind of a random recipe, but I thought I'd share.

A while ago a friend told me about doing this and so Mairi and I did as well. It was so easy, and really fun, and half craft/half cooking, LOL. They tasted sweet, Mairi loved the sugar, hahaa and we put them on cupcakes.

Sugared Violets

All you need is egg white, and superfine sugar. You just dip the violet in the egg white, (you can also use a little brush, to paint it on, as the violet sometimes folds up on itself when you dip it.) Then dip it in superfine sugar, (or sprinkle it) and voila

Chicken Bruschetta Bake

2009-06-18T20:29:00.002-04:00

Another WW recipe. Really good, basic, comfort food. I don't LOVE this, I find it kinda boring actually, but Keith and Mairi ask for it all the time.

Chicken Bruschetta Bake

2 boneless 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 mozz cheese shredded
1 (28 ounce) can diced tomatoes, undrained
1 (6 ounce) package chicken stuffing mix

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

Perfectly Chocolate Frosting

2009-06-18T20:27:00.001-04:00

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter.
Stir in cocoa.
Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed.
Stir in vanilla.
About 2 cups frosting.