tag:blogger.com,1999:blog-8626798378052716402024-03-13T13:10:19.734-07:00Carie's Cooking Corner!Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-862679837805271640.post-18709401073226732802012-12-10T00:00:00.000-08:002012-12-10T00:00:04.409-08:00Cheddar-Garlic Oven Fried Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Fvwvo0d3tXs/UIyjDJl-L8I/AAAAAAAABkE/StaCzfVBBFg/s1600/DSC_0056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="171" src="http://2.bp.blogspot.com/-Fvwvo0d3tXs/UIyjDJl-L8I/AAAAAAAABkE/StaCzfVBBFg/s320/DSC_0056.JPG" width="320" /></a></div>
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<a href="http://www.food.com/recipe/kittencals-moist-cheddar-garlic-oven-fried-chicken-breast-82102">Food.com</a></div>
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This is one recipe for the garlic lover, which I happen to be! I did use chicken tenders instead of the chicken breast. It was easier and cooked a little quicker. Over all its a good dinner, I will lessen the amount of garlic and add more cheese to the mixture next time I make them again. </div>
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<span class="ingredient"><span class="amount"><span class="value">1/3</span> <span class="type">cup</span></span>
<span class="name">butter,
melted </span></span></div>
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<span class="ingredient"><span class="amount"><span class="value">2 </span><span class="type">tablespoons</span></span> <span class="name">minced garlic (can use more or less) </span></span></div>
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<span class="ingredient"><span class="amount"><span class="value">2 </span><span class="type">teaspoons</span></span>
<span class="name">garlic
powder, divided (garlic lovers can use more) </span></span></div>
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<span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type">teaspoon</span></span> <span class="name">seasoning salt (or can use white
salt) </span></span></div>
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<span class="ingredient"><span class="amount"><span class="value">3/4</span> <span class="type">cup</span></span>
<span class="name">seasoned dry bread crumb (seasoned or plain) </span></span></div>
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<span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type">cup</span></span>
<span class="name">finely grated cheddar cheese </span></span></div>
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<span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">cup</span></span>
<span class="name">freshly grated parmesan cheese </span></span></div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type">teaspoon</span></span> <span class="name">ground black pepper (or to
taste) </span></span></div>
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<span class="ingredient"><span class="amount"><span class="value">4 </span><span class="type"></span></span><span class="name">boneless skinless
chicken breasts </span></span></div>
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<span class="name">shredded cheddar
cheese (optional and use any amount desired, or can use shredded mozzarella
cheese) </span></div>
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<span class="instructions" itemprop="recipeInstructions">Preheat oven to 350°F.</span></div>
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Butter an 11 x 7-inch pan (if using more than 4 breasts use a
larger pan)</div>
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In a bowl, combine melted butter with fresh minced garlic, 1
teaspoon garlic powder and salt.4</div>
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In another bowl, combine the dry breadcrumbs with 1/2 cup finely
grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse
ground black pepper</div>
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Dip chicken in butter mixture; then in crumb mixture.</div>
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Place in prepared pan and bake uncovered for 35-45 minutes or
until cooked through, larger breasts may take more time (placing the chicken on
a rack in a pan will produce an extra crispy crust).</div>
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Top with shredded cheddar or mozzarella the last 5 minutes of
cooking (this is only optional.</div>
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Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com0tag:blogger.com,1999:blog-862679837805271640.post-46488173045916309632012-12-03T00:00:00.000-08:002012-12-03T00:00:23.534-08:00Slow-cooked Southwest Chicken<div style="text-align: center;">
Slow-cooked Southwest Chicken</div>
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<span style="font-family: 'Verdana','sans-serif'; font-weight: normal; mso-bidi-font-weight: bold;"><span style="font-size: xx-small;">Slow Cooker Meals by Taste of Home pg41<o:p></o:p></span></span></div>
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I came across this recipe in a magazine I found at the check out stand at the store. I didn't do anything different this time but will probably try to find a cilantro lime rice to put with it next time. <br />
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I doubled the recipe and put one meal in the freezer. I love knowing I have a quick dinner option in the freezer!! <br />
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2 15oz cans black beans, rinsed and drained<br />
1 14 ½ oz reduced-sodium chicken broth<br />
1 14 ½ oz can diced tomatoes with mild green chilies, undrained<br />
½ pound boneless skinless chicken breast<br />
1 jar (8 ounces) chunky salsa<br />
1 cup frozen corn<br />
1 tablespoon dried parsley flakes<br />
1 teaspoon ground cumin<br />
¼ teaspoon pepper<br />
3 cups hot cooked rice<br />
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1. In a 2 or 3 quart slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low for 6-8 hours or until thermometer reads 170.<br />
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2. Shred chicken with two forks and return to the slow cooker; heat through. Serve with rice.<br />
<br />Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com0tag:blogger.com,1999:blog-862679837805271640.post-40828943469546851042012-11-26T00:00:00.000-08:002012-11-26T00:00:07.026-08:00Italian Peppers and Sausage<div style="text-align: center;">
<span style="font-size: large;">Sausage and Peppers</span></div>
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<a href="http://www.ringaroundtherosies.net/2012/02/freezer-cooking.html">ringaroundtherosies.net</a></div>
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I found this pinterest as well. (Yes I have a slight obsession with Pinterest) The link above will take you to a post with several recipes on it. I have only tried this one so far though. <br />
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I loved this one and will add it to my routine for sure! Its super easy and was yummy. It has a fresh taste to it! <br />
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6 Italian Sausage (or chicken sausage)<br />
2 green peppers<br />
1 red pepper<br />
1 large red onion<br />
4 cloves garlic, minced<br />
2 cans Italian diced tomatoes<br />
2 tbs Italian seasonings<br />
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Split between 2 gallon sized freezer bags, seal, mix, lay flat, freeze<br />
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Directions for Bags:<br />
Add drizzle of olive oil, cook on low for 6 hours, serve over hot noodles or fresh French bread with mozzarella cheese.<br />
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Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com0tag:blogger.com,1999:blog-862679837805271640.post-92190606808407880242012-11-19T00:00:00.001-08:002012-11-19T00:00:10.021-08:00Pumpkin French Toast Bake<div style="text-align: center;">
Pumpkin French Toast Bake</div>
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<a href="http://minimalistbaker.com/pumpkin-french-toast-bake/">minimalistbaker.com</a></div>
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I have to say the first run on this one was a little disappointing to be honest. It needs another flavor and I didn't have the nuts, nor do I like nuts in my food, to put in it. I will be doing another run on this one to see if I can find another flavor to add in.</div>
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3 1/2 – 4 1/2 cups 1-inch bread cubes (depending on type of bread)<br />
7 large eggs<br />
2 cups milk (any kind)*<br />
1 tsp vanilla extract<br />
1 1/2 tsp pumpkin pie spice<br />
1/4 cup pumpkin BUTTER (or 1/2 cup pumpkin puree)*<br />
3-4 tablespoons brown sugar for topping<br />
nuts, like pecan or walnuts (optional)<br />
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Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13 baking dish quite full.<br />
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In a large bowl, whisk together eggs, milk, vanilla and pumpkin butter until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.<br />
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In the morning, preheat oven to 350 degrees, uncover and top with brown sugar and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.<br />
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Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.<br />
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Notes<br />
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* I HIGHLY recommend using pumpkin butter as it has a concentrated pumpkin flavor and is much sweeter than puree. But if using puree instead of butter, it’s important to compensate the flavor by adding a bit more puree, pumpkin pie spice, and a little agave nectar, brown sugar or maple syrup to the batter. Otherwise, it will lack that delicious fall, pumpkin flavor you’re going for. * I used 2%, but use skim or low-fat for a lighter recipe. Alternatively, use non-dairy such as soy or almond. <br />
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Nutrition Information:<br />
Serving size: 10 slices; per slice: Calories: 122 Fat: 4 g Carbohydrates: 13.7 g Sugar: 7.4 g Sodium: 145 mg Fiber: 1.3 g Protein: 7.8 g<br />
<br />Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com0tag:blogger.com,1999:blog-862679837805271640.post-28869832737608471642012-11-12T00:00:00.000-08:002012-11-12T00:00:16.402-08:00Buttermilk Chicken<div class="separator" style="clear: both; text-align: center;">
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<a href="http://www.brooklyngalley.com/recipes/buttermilk-roast-chicken/">Here is the the original post</a>.</div>
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This is yet another Pinterest find. I tried this one because my sister tired it and loved it. Sadly....I did not like it at all. <br />
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3 pounds chicken thighs or drumsticks<br />
3 cups buttermilk<br />
1 tablespoon paprika, plus more for sprinkling over the chicken<br />
1 tablespoon sugar<br />
1 tablespoon sea salt<br />
Very generous amount of freshly ground black pepper<br />
3 tablespoons olive oil<br />
2 sprigs rosemary<br />
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In a large bowl, stir together the buttermilk, paprika, sugar, salt, and black pepper. The buttermilk will turn a nice light shade of pink.<br />
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Place the chicken in a gallon-size freezer bag and pour the buttermilk brine over it. Seal the bag and shake so that all the chicken pieces are well-coated. Allow the chicken to marinate 2 hours at the bare minimum, or ideally 7+ hours, or 1 to 2 days for the best flavor.<br />
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Preheat the oven to 350 degrees F. Line a roasting pan or sheet tray with foil or parchment. Remove the chicken pieces from the marinade and arrange them in the pan. Brush the tops with the olive oil, then sprinkle a bit of salt and enough paprika to add a nice red hue to the top. Roast for 30 to 35 minutes. In the last 10 to 15 minutes of roasting, carefully slide the pan out half-way, sprinkle a bit of rosemary over the chicken, then return the pan to roasting. The chicken is done when the top has a deep golden-reddish hue and juicy-looking all over. Transfer the chicken and rosemary to plates and serve with roasted potatoes or a side salad.Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com0tag:blogger.com,1999:blog-862679837805271640.post-81708441115458207542012-11-05T00:00:00.000-08:002012-11-05T00:00:06.500-08:00Buttermilk Parmesan Pork Chops<div class="separator" style="clear: both; text-align: center;">
Buttermilk Parmesan Pork Chops</div>
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<a href="http://thiswomancooks.blogspot.com/2011/04/buttermilk-pork-chops.html">This Woman Cooks</a></div>
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I found this one on Pinterest as well. I love pork chops and I love cheese so I knew I wanted to try it! I will say that I did not use near as much bread crumbs that this calls for. I also added some of my favorite seasonings to the bread crumb mixture. I loved this one. It will be a repeat in my house for sure!! <br />
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4 thin-sliced, boneless center cut pork chops<br />
2 cups low-fat buttermilk<br />
2
cups panko bread crumbs<br />
1/3 cup flour <br />
1/2 teaspoon salt<br />
1/2 teaspoon
pepper<br />
1/2 cup grated parmesan cheese + a little more for garnish<br />
3
tablespoons olive oil<br />
3/4 cup chicken stock<br />
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Tenderize and trim fat
from pork chops if you’d like.Add pork chops to a baking dish and pour
buttermilk over top. Soak for at least 2 ours, or over night. Remove pork chops
from fridge 30 minutes before you plan to make them. Preheat oven to 325
degrees.<br />
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In a bowl, combine panko, flour, salt, pepper and parmesan. Heat
an over-safe skillet on medium-high heat and add olive oil. Grab a pork chop
from the buttermilk, letting any excess milk run off. Dredge through panko
mixture, coating completely. Lay down in skillet and repeat with remaining
chops. Brown pork chops for 3 minutes on each side only! You don’t want them to
toughen up. After six minutes, turn off heat and add chicken stock to pan.
Sprinkle a little parmesan on pork chops and cover skillet. Bake for 20
minutes.<br />
Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com1tag:blogger.com,1999:blog-862679837805271640.post-69889801266043345472012-10-29T00:00:00.000-07:002012-10-29T00:00:13.457-07:00Corn Dog Muffins<div class="separator" style="clear: both; text-align: center;">
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When I found this recipe on Pinterest I knew I had to try it as soon as possible. I mean how could I not try it, a healthier version of corn dogs?! Sign me up! So I stopped by the store on my way home from work and got the supplies. </div>
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This is a quick and easy dinner for sure. It isn't something I will do all the time but once in a while it will be repeated! </div>
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1 box Jiffy corn muffin mix</div>
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1/2 package hot dogs</div>
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Prepare the muffin mix according to the directions on the box. Then but up the hot dogs into bite sized pieces and distribute evenly among 12 muffin pans. Pour muffin mixture evenly in the muffin cups. Bake until mixture is done. Enjoy them hot!! </div>
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*I will add cheese to the mixture next time I do this. </div>
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<br />Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com0tag:blogger.com,1999:blog-862679837805271640.post-1037551170629621912011-06-12T14:19:00.000-07:002011-06-12T14:36:45.750-07:00Fiesta Chicken Enchiladas<div align="center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-rmcN1wY62ME/TfUvwauqUjI/AAAAAAAABZs/DouBcOX8SNE/s1600/DSC_0425.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 266px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5617448619069821490" border="0" alt="" src="http://3.bp.blogspot.com/-rmcN1wY62ME/TfUvwauqUjI/AAAAAAAABZs/DouBcOX8SNE/s400/DSC_0425.JPG" /></a>Fiesta Chicken Enchiladas</div><div align="center">Spread a Little Joy Cookbook<br /><div></div><br />1 small onion, chopped<br />1 clove garlic, minced<br />1lb. cooked boneless skinless chicken breasts, shredded<br />1 cup salsa, divided<br />4oz cream cheese, cubed<br />1 Tbsp. chopped cilantro<br />1 tsp ground cumin<br />1 cup shredded cheddar & Monterey jack cheese, divided<br />8 flour tortillas (6 inch)<br /><br />Heat oven to 350.<br /><br />Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook 2 minutes. Add chicken, ¼ cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 minutes or until heated through, stirring occasionally. Add ½ cup shredded cheese; mix well.<br /><br />Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish prayed with cooking spray; top with remaining shredded cheese and salsa.<br /><br />Bake 15-20 minutes or until heated through. </div>Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com0tag:blogger.com,1999:blog-862679837805271640.post-90298892131145583742010-08-10T09:26:00.000-07:002010-08-15T14:21:05.316-07:00Stuffed Pork Chops<a href="http://2.bp.blogspot.com/_d7UBw1kJx6U/TGhZ869EeiI/AAAAAAAABVI/mmY6zav9x-I/s1600/DSC_0590.JPG"></a><br /><div><a href="http://1.bp.blogspot.com/_d7UBw1kJx6U/TGhZxHZOefI/AAAAAAAABVA/yP1iH96JVtk/s1600/DSC_0591.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5505749244793747954" border="0" alt="" src="http://1.bp.blogspot.com/_d7UBw1kJx6U/TGhZxHZOefI/AAAAAAAABVA/yP1iH96JVtk/s400/DSC_0591.JPG" /></a><br /><br /><div>I have gotten the idea in my head to try cooking meals and freezing them. I found a really cool book at Boarders and purchased it. It is called Once-A-Month-Cooking. I highly recommend this book. There are a few known issues with it but overall it is a fantastic book! Here is one of the recipes I have prepared, frozen, thawed, and cooked. </div><div></div><br /><br /><div>Stuffed Pork Chops</div><div></div><br /><div>2 Pounds thick boneless pork chops<br />1 cup grated mozzarella cheese<br />1 4-ounce can sliced mushrooms stems and pieces<br />¼ cup minced fresh parsley<br />½ teaspoon salt<br />¼ teaspoon pepper<br />½ cup seasoned bread crumbs<br />1 large egg<br /><br />In a small bowl combine cheese, mushrooms, parsley, salt and pepper. Take two pie pans and beat egg in one; sprinkle the bread crumbs in the other.<br />Slit each pork chop lengthwise about ¾ of the way through the chop. Stuff with the cheese-mushroom mixture. Then Dip and roll the chops first in the egg and then in the bread crumbs. Seal in a casserole dish treated with nonstick spray and freeze.<br />When thawed, add 1/3 cup water to the casserole dish and cover with foil. Bake at 350 for 40 minutes.<br /></div><br /><div>My notes:</div><div></div><div>I am not a fan of mushrooms, aka fungus, soooooo I used artichoke hearts in place of the mushrooms. It turned out really good! </div><div></div><br /><div>I used garlic bread crumbs. I think it added a nice touch of flavor. </div><div></div><div> </div><div>I would also advise to make the "pockets" in all of your pork chops then move on to the other steps. </div></div>Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com0tag:blogger.com,1999:blog-862679837805271640.post-88760728570032760002010-08-02T08:00:00.000-07:002010-08-02T08:00:02.940-07:00Skillet Mac and BeefOk guys this is the last post with no pictures. Sorry! This has been an insanely busy week!<br /><br /><br /><br />I found this recipe off the Campbell's website. You can click <a href="http://www.grouprecipes.com/73379/campbells-skillet-mac-n-beef.html">here</a> to see it on their site. Ketchup boy really liked this one!<br /><br /><br /><br />3/4 pound ground beef (85% lean)<br />1 small onion, chopped (about 1/4 cup)<br />1/2 teaspoon Italian seasoning or dried oregano leaves, crushed<br />1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)<br />1/4 cup water<br />1 cup frozen whole kernel corn<br />3 cups corkscrew-shaped pasta (rotini), cooked without salt and drained<br />1/4 cup grated Parmesan cheese<br /><br /><br />· Cook the beef, onion and Italian seasoning in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.<br />· Stir the soup, water and corn in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the corn is tender. Stir in the pasta and cook until the mixture is hot and bubbling. Sprinkle with the cheese.<br /><br />Calories: 292<br />Fat: 10g<br />Fiber: 2g<br />Protein: 16g<br />Sodium: 290mgCariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com0tag:blogger.com,1999:blog-862679837805271640.post-61374540278879157972010-07-12T13:58:00.002-07:002010-07-26T18:19:31.467-07:00P.J.'s Fresh Corn SaladI tried this over the weekend. It was super easy and really yummy!! Sorry I didn't get a picture though!<br /><br />8 ears fresh corn<br />1 tomato, chopped<br />1 zucchini, chopped<br />1 cucumber, peeled and chopped<br />1 red onion<br />1 red bell pepper, chopped<br />½ cup Italian-style salad dressing<br /><br />Husk the corn and slice the kernels from the cob. In a large bowl, mix together the corn, tomato, zucchini, cucumber, onion, and red bell pepper. Pour dressing over the vegetables and toss to coat. Refrigerate until chilled, at least 1 hour.Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com0tag:blogger.com,1999:blog-862679837805271640.post-27740949127244215222010-07-12T13:58:00.001-07:002010-07-20T05:42:18.136-07:00Enchilada LasagnaI got this recipe from a friend who found it in Sandra Lee's cookbook. It is really yummy!<br /><br /><br />1 can (16 ounces) refried black beans<br />1 can (4 ounces) diced green chilies<br />1 container (15 ounces) ricotta cheese<br />1 egg lightly beaten<br />2 teaspoons Mexican Seasoning<br />½ teaspoon salt<br />2 cans (10 ounces each) enchilada sauce<br />18 corn tortillas<br />1 can (11 ounces) Mexicorn, drained<br />2 packages (6 ounces each) grilled chicken strips, cut into bite-size pieces<br />3 cups shredded Mexican-blend cheese<br /><br /><br />1. Heat oven to 400. In a glass bowl, blend refried beans and chilies. Cover; microwave on high for 1 minute.<br />2. Stir together ricotta, egg, Mexican seasoning and salt; set aside.<br />3. Spread ½ cup of the enchilada sauce evenly in a 13x9-inch baking pan. Overlap 6 corn tortillas to create a layer. Spread half each of the black bean mixture and ricotta mixture evenly over tortillas. Top with half of the mexicorn, half the chicken and 1 cup shredded cheese. Top with ½ cup enchilada sauce.<br />4. Add 6 more tortillas;top with ¼ cup enchilada sauce. Repeat layering the black bean mixture, ricotta mixture, Mexicorn, chicken and 1 cup shredded cheese. Top with ½ cup enchilada sauce and last 6 tortillas. Spread with remaining enchilada sauce;sprinkle with remaining 1 cup shredded cheese.<br />5. Cover with foil;bake at 400 for 40-45 minutes or until bubbly. Let rest 5 minutes before serving.<br /><br />Serves 8<br /><br />**My variations....I do not use the frozen chicken. I like to get one of roasted chickens from the store and take all the meat off it. (I do not use the skin.) The flavor it gives is amazing! Enjoy!!Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com0tag:blogger.com,1999:blog-862679837805271640.post-87237403237300406702010-05-21T19:01:00.000-07:002010-05-21T19:01:00.371-07:00More Cakes!!Here are some more cakes I have done. I am really enjoying doing these but I might have a problem. I seem to be addicted to baking and decorating!<br /><br />I need to learn/practice something other than roses so that is my mission for next time.<br /><br /><a href="http://1.bp.blogspot.com/_d7UBw1kJx6U/S_SYwrrEkMI/AAAAAAAABSE/2tCmYyqovpk/s1600/P1100732.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5473167409286516930" border="0" alt="" src="http://1.bp.blogspot.com/_d7UBw1kJx6U/S_SYwrrEkMI/AAAAAAAABSE/2tCmYyqovpk/s400/P1100732.JPG" /></a><br /><div><a href="http://4.bp.blogspot.com/_d7UBw1kJx6U/S_SYkFhBKvI/AAAAAAAABR8/Wf1v1ux40N4/s1600/P1100648.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5473167192885373682" border="0" alt="" src="http://4.bp.blogspot.com/_d7UBw1kJx6U/S_SYkFhBKvI/AAAAAAAABR8/Wf1v1ux40N4/s400/P1100648.JPG" /></a><br /><div><a href="http://2.bp.blogspot.com/_d7UBw1kJx6U/S_SYYZOS2cI/AAAAAAAABR0/tT0S1k0ddBo/s1600/P1100637.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5473166992017119682" border="0" alt="" src="http://2.bp.blogspot.com/_d7UBw1kJx6U/S_SYYZOS2cI/AAAAAAAABR0/tT0S1k0ddBo/s400/P1100637.JPG" /></a></div></div>Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com2tag:blogger.com,1999:blog-862679837805271640.post-83336655140348718042010-05-19T18:51:00.000-07:002010-05-19T19:01:10.281-07:00Sugar Free Trifle<a href="http://2.bp.blogspot.com/_d7UBw1kJx6U/S_SXolLZ_jI/AAAAAAAABRs/p-PgMPK9NCc/s1600/P1100653.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5473166170592509490" border="0" alt="" src="http://2.bp.blogspot.com/_d7UBw1kJx6U/S_SXolLZ_jI/AAAAAAAABRs/p-PgMPK9NCc/s400/P1100653.JPG" /></a><br /><div>I know most of you are probably thinking that cant be good.....but it really is. I promise.I got this recipe from my sister. My husband, aka Ketchup Boy, LOVES it. My sister has to hide it from him at all family gatherings so that the rest of us will have a chance to get some! </div><br /><div></div><br /><div>Ok so on with the recipe. </div><div></div><div></div><br /><div>2 sugar free angel food cakes (I buy mine premade from the bakery) </div><div>2 boxes sugar free instant chocolate pudding (normal size don't get the big family size box, it will not be right)</div><div>2 containers sugar free or just free cool whip thawed (again don't get the big size just 2 normal tubs)</div><div>1 package Heath topping </div><br /><div></div><div></div><div>Now open one pack of the angel food cake and tear into chunks and put in the bottom of your bowl. </div><div>After the cake mix up one of the pudding boxes and pour onto cake chunks.( I don't stir until it is thick. I think it is better when your cake soaks up the pudding....but do as you would like.) </div><div>Now take one of the cool whip containers and put the whole thing on top of the pudding. Sprinkle with crushed Heath topping. </div><div></div><div>Repeat layers and you are done! Store in the fridge until you are ready to serve it! </div>Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com0tag:blogger.com,1999:blog-862679837805271640.post-3611896354151891842010-05-04T18:44:00.000-07:002010-05-04T18:53:50.435-07:00Cake Classes!<div><div><div>Sorry for the loooooooong silence! I have decide that I am fat and am going to lose the weight. Hence the lack of new posts! I will be changing some of the items I post here to be more diet friendly. :) </div><div></div><br /><div>Now onto cake classes! With much urging from my husband I finally signed up for the Wilton cake classes at Michale's. I was really hesitant because it was once a week on a Thursday, Grey's Anatomy day. I had to be there by 6:30 with an iced cake each week. In the end it was worth it! I had a blast and learned a lot! I am planning on taking the next 3 courses! </div><div></div><br /><div>Here are a couple of pictures of my cakes. </div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467597599063893250" border="0" alt="" src="http://2.bp.blogspot.com/_d7UBw1kJx6U/S-DPDDr7ZQI/AAAAAAAABRc/wAUB8Jz9dTc/s400/P1100622.JPG" /> <div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467597431780495922" border="0" alt="" src="http://1.bp.blogspot.com/_d7UBw1kJx6U/S-DO5UgdUjI/AAAAAAAABRU/FMEEtThpKFo/s400/P1100624.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5467597925280052018" border="0" alt="" src="http://1.bp.blogspot.com/_d7UBw1kJx6U/S-DPWC768zI/AAAAAAAABRk/-YYN5-OpAls/s400/P1100630.JPG" /><br /><br /><div></div></div></div>Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com0tag:blogger.com,1999:blog-862679837805271640.post-34114255702969154692010-03-20T18:40:00.001-07:002010-03-20T18:40:24.342-07:00Falafel Pitas<a href="http://1.bp.blogspot.com/_eNIpPid6aUk/S6V2Hvk_kUI/AAAAAAAABkI/Vsn61V9wjSw/s1600-h/DSC07179.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_eNIpPid6aUk/S6V2Hvk_kUI/AAAAAAAABkI/Vsn61V9wjSw/s400/DSC07179.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5450892799404642626" /></a><br />Falafal Pitas.. from Cooking Light<br /><br />Sauce:<br />1 cup 2% reduced-fat Greek yogurt<br />2/3 cup chopped, peeled cucumber<br />1 teaspoon chopped fresh dill<br />1 garlic glove, minced<br /><br />Falafel:<br />1 (15 oz) can no-salt-added chickpeas<br />1/4 cup dry breadcrumbs<br />1/4 cup finely chopped fresh parsley<br />3 tablespoons finely chopped red onion<br />1 teaspoon garlic salt<br />1 teaspoon ground coriander<br />1 teaspoon ground cumin<br />2 tablespoons olive oil<br /><br />Other Ingredients:<br />2 (6-inch) whole wheat pitas, cut in half<br />2 cups shredded romaine lettuce<br />1 cup chopped plum tomato<br />2/3 cup thinly sliced peeled cucumber<br />1/4 cup thinly sliced red onion<br /><br />1) To prepare sauce, combine first 4 ingredients; set aside<br />2) To prepare falafel, drain chickpeas in a colander over a bowl; reserve liquid. Place chickpeas, 3 tablespoons liquid(discrad remaining liquid), breadcrumbs, and next 5 ingredients in a food processor; process until minced. Divide chickpea mixture into 8 equal portions, shaping into a 1/2-inch thick patty.<br />3) Heat oil in a large non-stick skillet over mediium-high heat. Add pattied to pan; cook 3 minutes on each side or until golden brown.<br />4) Spread about 1/4 cup of the sauce into each pita half. Fill each pita half with 1/2 cup lettuce, 1/4 cup tomato, about 2 tablespoons sliced cucumber, 1 tablspoon sliced onion, and 2 falafel patties.<br /><br />Yield: 4 servings (serving size: 1 stuffed pita half)<br /><br />Calories: 303; Fat: 10.8g; Protein: 14.4g; Carb: 40.6g; Fiber: 7.4gVivid1230http://www.blogger.com/profile/05031356024293123061noreply@blogger.com0tag:blogger.com,1999:blog-862679837805271640.post-88774298144214959832010-01-27T12:00:00.000-08:002010-01-27T12:00:02.245-08:00Egg-In-The-HoleI received The Pioneer Woman Cooks cookbook for Christmas! I LOVE LOVE LOVE it. I have made 5 recipes out of the book so far and have nothing but great things to say about it. My first one I am sharing is Egg-In-The-Hole. This is a super easy but really tasty dish!<br /><br />Egg-In-The-Hole<br /><br />1 Slice of bread<br />4 tablespoons butter (PW uses real butter.....YUMMY!)<br />1 large egg<br />Salt<br />Pepper<br /><br />Take a biscuit cutter or drinking glass cut a hole out of the center of the bread.<br /><br />Heat 2-3 tablespoons of butter in a frying pan. After the butter is melted place the bread in the skillet. Move the bread around so it can soak up the butter.<br /><br />After 1 minute crack the egg into the hole of the bread. Sprinkle with salt and pepper and allow to cook for another minute. Put another tablespoon of butter in the pan.<br /><br />Flip the bread. Move it around so it can soak up the butter. Sprinkle with salt and pepper and cook until the egg has reached the desired doneness.Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com1tag:blogger.com,1999:blog-862679837805271640.post-72541982079177745502010-01-24T15:51:00.001-08:002010-01-24T16:11:33.197-08:00Sugar Cookie Cutouts<div>I received some super cute Christmas cookie cutters from a lady at work this year. So naturally that means I have to use them! Here is how they turned out!</div><div><br /><br /></div><div></div><div>Sugar Cookie Cutouts</div><div>From Better Homes and Gardens Limited Edition Cookbook</div><div></div><br /><br /><div>2/3 cup butter (I used real butter. YUM!!)</div><div>3/4 cup granulated sugar</div><div>1 teaspoon baking powder</div><div>1/4 teaspoon salt</div><div>1 egg</div><div>1 tablespoon milk</div><div>1 teaspoon vanilla</div><div>2 cups all-purpose flour</div><div>1 recipe Powder Sugar Icing</div><br /><div></div><div>In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough 30 minutes or until easy to handle. </div><div></div><br /><div>On a lightly floured surface, roll half the dough at a time until 1/8 inch thick. Using a 2 1/2-inch cookie cutter, cut dough into desired shapes. Place 1 inch apart on an ungreased cookie sheet.</div><div></div><br /><div>Bake in a 375 degree oven for 7-8 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack and let cool. If desired, frost with Powdered Sugar Icing</div><div></div><br /><br /><br />Powdered Sugar Icing<br /><br /><br /><br />1 cup sifted powdered sugar<br />1/4 teaspoon vanilla<br />1 tablespoon milk or orange juice<br /><br /><br />In a small bowl combined powdered sugar, vanilla, and milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.<br /><br /><p> </p><p>My Notes:</p>I use self rising flour in all my baking endeavors. In doing this I omit any baking soda, baking powder, and salt the recipe calls for.<br /><br />In the icing I used orange flavoring in place of the vanilla. It gave the cookies a nice flavor that was not just sugar.<br /><br /><br />Now on with the pictures!!<br /><br /><br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430462437646201858" border="0" alt="" src="http://3.bp.blogspot.com/_d7UBw1kJx6U/S1zg0LIA9AI/AAAAAAAABN8/gslmbO7cBos/s400/P1100126.JPG" /><br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430462332117542466" border="0" alt="" src="http://4.bp.blogspot.com/_d7UBw1kJx6U/S1zguCABZkI/AAAAAAAABN0/NRS3tQrljgg/s400/P1100125.JPG" />Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com2tag:blogger.com,1999:blog-862679837805271640.post-27237741601022008362009-11-02T18:38:00.000-08:002009-11-03T05:40:21.650-08:00Oreo BallsOreo Balls (makes about 30-36)<br /><br />1 package regular Oreo cookies<br />1 standard bar cream cheese (room temperature)<br />1 package white chocolate bark (varying depending on how much coating you prefer)<br />optional: food coloring, milk chocolate bark<br /><br />If you have a food processor, you can pulse the cookies easily until mixture comes to a fine-grain sandy consistency. Otherwise, I find it easiest to twist apart the cookies and scrape the cream into a bowl with the cream cheese. Place chocolate wafers in a freezer bag and use a rolling pin or meat mallet/hammer to mash cookies into the fine sandy consistency. (the fewer intact pieces, the better). Pour crumbs into the cream filling/cream cheese mixture and mix until completely combined to a solid dark mix. <br /><br />Melt white chocolate bark according to directions on the package.<br /><br />Roll into balls roughly the size of a quarter. A cookie scoop works great to standardize the size. Drop into the melted bark and roll with a spoon until completely covered. Carefully scoot onto a sheet of wax or parchment paper to ensure that all sides of the candy retain their coating. (When they're firm, you can spoon on additional to any uncovered portions, also.) Allow to cool completely and peel off. They can be stored at room temperature in an air-tight container.<br /><br />They're a versatile treat that you can style for holidays. I've made multicolored Christmas ornament-styled Oreo Balls for cookie tins. I also think it would be a cute decoration for a fall pumpkin-patch themed cake, etc.Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com1tag:blogger.com,1999:blog-862679837805271640.post-67363229533362786542009-10-19T18:20:00.000-07:002009-10-19T18:23:36.346-07:00Crock Pot Apple SauceI found this recipe online, and it was super easy and super yummy!<br /><br />This makes enough for 4 people. If you would like to freeze or can, use more apples. <br /><br /><strong>Ingredients</strong><br />4 large apples, skinned ,cored, and cut in quarters <br />juice from 1 lemon <br />1/2 tsp cinnamon <br />1 tsp vanilla <br />1 T brown sugar <br />1/4 cup H20 <br /><br /><strong>The Directions.</strong><br /><br />Skin, core, and cut your apples into quarters. Plop the pieces into your crockpot. Add the juice from the lemon, and the water. Pour in the vanilla and add the cinnamon and brown sugar. <br /><br />Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork. <br /><br /> I cooked mine for about 5 hours, and the potato masher went right through them. <br /><br /><a href="http://1.bp.blogspot.com/_eNIpPid6aUk/St0Q8SC4u6I/AAAAAAAABLQ/WdHMjKR601A/s1600-h/blog1015-3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 372px; height: 400px;" src="http://1.bp.blogspot.com/_eNIpPid6aUk/St0Q8SC4u6I/AAAAAAAABLQ/WdHMjKR601A/s400/blog1015-3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5394486556481862562" /></a>Vivid1230http://www.blogger.com/profile/05031356024293123061noreply@blogger.com0tag:blogger.com,1999:blog-862679837805271640.post-7224003025574800832009-10-13T18:07:00.000-07:002009-10-13T18:10:30.591-07:00MOLLY'S APPLE BROWNIESI found this recipe on the web, it says it is supposed to be brownies, but mine came out more like cake. It was beyond amazing! Here is the link to the <a href="http://thecreativesideofsteph.blogspot.com/2009/10/mollys-apple-brownies.html">original post</a>.<br /><br /> <br />1 cup melted butter <br />2 cups sugar<br />2 eggs<br />4 large apples, peeled and chopped<br />1/2 cup nuts (optional)<br />2 cups flour<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />2 teaspoons cinnamon <br /><br />Mix all ingredients together. Pour into a greased/sprayed 9 x 13" pan. Bake at 350 for about 45 minutes or until toothpick inserted comes out clean. Enjoy!Vivid1230http://www.blogger.com/profile/05031356024293123061noreply@blogger.com1tag:blogger.com,1999:blog-862679837805271640.post-35107855324338357442009-09-21T08:54:00.000-07:002009-09-21T08:56:41.611-07:00Cookbook giveaway!Sherri over at <a href="http://moderationrecipes.blogspot.com/">Everything In Moderation </a>is hosting a cookbook giveaway! Click <a href="http://moderationrecipes.blogspot.com/2009/09/cook-book-giveaway-and-some-great-gift.html">here </a>to get all the juicy details!!<br /><br />If you join please please please tell her I sent you over! I am trying to get all the entries I can. :)Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com3tag:blogger.com,1999:blog-862679837805271640.post-8870976022106624042009-08-09T16:20:00.000-07:002009-08-09T16:27:27.842-07:00Contemporary Peppered Chopped Steak<a href="http://2.bp.blogspot.com/_d7UBw1kJx6U/Sn9aPKSc4SI/AAAAAAAAA48/nuK_Hb6--_M/s1600-h/P1080386.JPG"><img id="BLOGGER_PHOTO_ID_5368108497355202850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_d7UBw1kJx6U/Sn9aPKSc4SI/AAAAAAAAA48/nuK_Hb6--_M/s400/P1080386.JPG" border="0" /></a><br /><div>Contemporary Peppered Chopped Steak<br />The Biggest Loser Family </div><div> </div><div>Ingredient</div><div>1 Pound 96% lean ground beef</div><div>3/4 Cup cooked brown rice</div><div>6 Tablespoon minced fresh parsley</div><div>1/2 Teaspoon Salt</div><div>4 Teaspoon ground black pepper </div><div>Olive Oil Spray</div><div>2 Cup thinly sliced sweet onion rings</div><div>1 1/3 Cup 100% grape juice (or one 10-ounce bottle)</div><div>1/4 Cup Balsamic Vinegar </div><div><br />Instructions: </div><div>In a large bowl, mix the beef, rice, 5 tablespoons of the parsley, and the salt until well combined. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Divide</span> the mixture into 4 equal portions and form into 1"-thick oval patties. Season evenly with the pepper, pressing it into the patties on all sides. </div><div> </div><div>Place a large nonstick skillet over high heat. When hot, lightly mist <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">with</span> the olive oil spray. Add the patties and cook for 2 to 4 minutes per side, or until the outsides brown and the insides are very slightly less done than desired. Transfer the steaks to a platter and cover to keep warm.<br /></div><div>Respray the pan off the heat, then place over medium heat. Add the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">onions</span> and cook, stirring for about 5 minutes, or until tender. Add the grape juice and vinegar and return the heat to high. Boil for 9 to 11 minutes, or until the liquid is reduced to about 1/2 cup. Place the steaks on each of the 4 serving plates on top with the onions and sauce. Sprinkle with the remaining 1 tablespoon parsley and serve.<br /></div><div><br />Serves: 4</div><div>Serving Size: 1 Patties</div><div>Yields: 4 Patties</div><div>Prep Time: 5 min</div><div>Cook Time: 30 min</div><div>Total Time: 35 min<br /></div><div>Calories: 271</div><div>Cholesterol: 60 mg</div><div>Fat: 5g</div><div>Saturated Fat: 2 g</div><div>Protein: 24 g</div><div>Carbohydrates: 32 g</div><div>Sodium: 372 mg</div><div> </div><div>Note: I would recommend you use ground hamburger meat that has not been frozen. I found my meat was to moist and did not want to stay in the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">pattie</span> form. Otherwise this was a wonderful meal! </div>Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com1tag:blogger.com,1999:blog-862679837805271640.post-40525948087266021712009-07-26T14:24:00.000-07:002009-07-26T14:40:36.052-07:00Peanut Butter and Jelly Muffins<a href="http://3.bp.blogspot.com/_d7UBw1kJx6U/SmzMdsI2O2I/AAAAAAAAA4E/gh4KTFqY6-Y/s1600-h/P1080352.JPG"><img id="BLOGGER_PHOTO_ID_5362886066727959394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_d7UBw1kJx6U/SmzMdsI2O2I/AAAAAAAAA4E/gh4KTFqY6-Y/s400/P1080352.JPG" border="0" /></a> Peanut Butter and Jelly Mini Muffins<br /><div><div><div><br /></div><div>Ingredient</div><div>1 cup all-purpose flour</div><div>1/3 cup packed brown sugar</div><div>1 teaspoon baking powder </div><div>1/2 teaspoon baking soda </div><div>¼ teaspoon salt</div><div>2 eggs </div><div>½ cup vanilla yogurt</div><div>3 tablespoons creamy peanut butter</div><div>2 tablespoons vegetable oil</div><div>3 tablespoons strawberry or grape jelly </div><div> </div><div>Instructions: </div><div>In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt. </div><div>In a small mixing bowl, bet the eggs, yogurt, peanut butter, and oil on low speed until smooth;stir into the dry ingredients just until moistened. </div><div>Fill greased or paper-lined mini muffin cups half full. </div><div>Top each with ¼ teaspoon jelly.</div><div><img id="BLOGGER_PHOTO_ID_5362883448911443842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_d7UBw1kJx6U/SmzKFUAwN4I/AAAAAAAAA3s/1hiYA6Cdz8U/s400/P1080349.JPG" border="0" />Then top with remaining batter.</div></div><div><img id="BLOGGER_PHOTO_ID_5362883756525887858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_d7UBw1kJx6U/SmzKXN9wIXI/AAAAAAAAA30/Sev122u6NNM/s400/P1080350.JPG" border="0" /> <div>Bake at 400 for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.</div><img id="BLOGGER_PHOTO_ID_5362884022978603106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_d7UBw1kJx6U/SmzKmulB6GI/AAAAAAAAA38/lKwdiR2IcW4/s400/P1080351.JPG" border="0" /><br /><div>Yields: 1 Dozen</div><br /><div>Variations: Muffins may be baked in regular-size muffin cups <span style="BACKGROUND-COLOR: #ffff00">for</span>16-18 minutes; use ¾ teaspoon jelly for each instead of ¼ teaspoon. Recipe makes 1 dozen. </div><div> </div><div>I used reduced fat peanut butter and sugar free jelly to help lower the calorie count in the muffins. </div></div></div>Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com3tag:blogger.com,1999:blog-862679837805271640.post-6502752456253411992009-07-05T13:16:00.000-07:002009-07-05T13:22:00.407-07:00Baked Cinnamon ApplesThese were pretty good and very easy to make!<br /><br />INGREDIENTS<br />4 baking apples<br />1/2 cup brown sugar, packed<br />4 teaspoons margarine<br />1/2 teaspoon cinnamon<br /><br /><p>DIRECTIONS</p>1. Remove core from apples and place upright in baking dish.<br />2. Place two tablespoons brown sugar, 1 teaspoon margarine and 1/8 teaspoon cinnamon in the center of each apple.<br />3. Pour water into baking dish to 1/4 inch depth.<br />4. Bake at 375° F for 30-40 minutes, or until tender.<br /><br /><br /><br /><br /><br />NUTRITION INFO (per 1-apple serving)<br />Calories: 223.5<br />Fat: 4.3 g<br /><span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Carbohydrates</span>: 49.2 g<br />Protein: 0.2 g<br /><br /><img id="BLOGGER_PHOTO_ID_5355073501280352738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_d7UBw1kJx6U/SlEK-h3sOeI/AAAAAAAAA0U/Sy_hgV-cnL0/s400/P1070843.JPG" border="0" />Cariehttp://www.blogger.com/profile/01647017233961685249noreply@blogger.com1