Baked Pastina Casserole

This is an Italian inspired casserole dish. The great thing about casseroles is that while they bake you have time to do other things: set the table, do the dishes, which isn't the case with other types of dishes. I just made this for the first time tonight. The family enjoyed this so much I think this will be made a lot more often. Note: the recipe calls for pastina or any type of small pasta, I used a small spiral pasta, but in a pinch you could break spaghetti into small pieces to make it work too.


Baked Pastina Casserole
Serves: 4, Serving Size: 1/4 pan
Nutritional Info: Calories 392.9 Total Fat 22.5 g Saturated Fat 10.4 g Polyunsaturated Fat 1.2 g Monounsaturated Fat 8.7 g Cholesterol 45.4 mg Sodium 406.1 mg Potassium 110.9 mg Total Carbohydrate 28.5 g Dietary Fiber 2.3 g Sugars 3.8 g Protein 20.3 g

Ingredients
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish


Directions
1. Preheat the oven to 400 degrees F.
2. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
3. Meanwhile, put the olive oil in a medium saute pan over medium heat. Season chicken with salt and pepper. Add the chicken to the pan and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more.
4. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese.
5. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Source: Giada De Laurentiis at Food Network

Peppermint Bark

This December I have been really into peppermint. Peppermint mochas, peppermint hot chocolates, candy canes....and so on. I wanted to add some minty flavor to my holiday baking baskets and decided that bark was going to be a perfect balance to all the soft and chewy goodies. This is so easy! You can even melt the chocolate in your microwave, just make sure to stop every 10-20 seconds to stir the chocolate to prevent burning.

Peppermint Bark
Yields: 2 pounds candy/bark, Serving Size: 4oz bark
Nutritional Info (per 4oz serving): Calories 686, Fat 36.3g, Saturated Fat 22g, Cholesterol 15.9g, Sodium 101.8mg, Carbohydrates 85g, Fiber 0g, Sugar 84.91g, Protein 7.4g

Ingredients
12-14 Crushed candy canes, (to yield 1 cup)
2 pounds white chocolate
2 -4 tsp Peppermint extract (to desired taste)

Directions
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Source: Paula Deen at Food Network

Chocolate Chip Cookies (Light)

I didn't think chocolate chip cookies could taste good without shortening. My Crisco recipe cookies were delicious but, as I'm trying to replace my recipes with extra fats (especially shortening) I began to try some new recipes. This is from the Cook's Illustrated Light Book. It requires no shortening, and tastes even better than my old recipe.

Chocolate Chip Cookies
Yields: 24 cookies Serving Size: one cookie
Nutritional Info (per cookie): Calories 100; Fat 3.5g; Sat. Fat 2g; Chol 15mg; Preotein 1g; Fiber 0g; Sodium 30mg


Ingredients
1 1/4 cups (6 1/4 oz) all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
4 tbsp. unsalted butter, melted and cooled
1 large egg
2 tsp vanilla extract
1 cup (7 oz) light brown sugar
4 ounces semisweet chocolate chips (a generous 1/2 cup)

1. Adjust an oven rack to the middle position and heat the oven to 350. Line 2 baking sheets with parchment paper.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside. In a large bowl, whisk the butter, egg, and vanilla together. Stir in the brown sugar until smooth, smearing any remaining clumps of sugar against the side of the bowl with a rubber spatula. Stir in the flour mixture and 3 ounces (a generous 1/2 cup) of the chocolate chips until thoroughly combined.
3. Working with a level tablespoon of dough each time, roll the dough into 1-inch thick balls (if the dough is to soft to roll, refrigerate it until firm). Place the balls on the prepared baking sheets, spacing them about 2 1/2 inches apart (you will fit 12 cookies on each baking sheet). Press the remaining chips into the top of the dough (2-3 chips per cookie).
4. Bake the cookies, one tray at a time, until the edges are light golden and the centers are just set, 11-13 minutes, rotating the tray halfway through baking (do not overbake). Cool the cookies of the baking sheets for 5 minutes, then serve warm, or transger to a wire rack and cool completely. Bake the second tray while the first tray cools.

Source: Cook's Illustrated

Grilled Pork Chops with 2 Melon Salsa

Pork Chops are so versatile and so well priced that they have become a staple in our freezer. I made this several times over the summer. A great way to use any leftovers from this dish is to dice the pork and toss it and the salsa over a green salad.

Grilled Pork Chops with 2 Melon Salsa
Serves: 4 Serving Size: 1 pork chop and 1/2 cup salsa
Nutrtional Info (per serving): Calories:256, Fat:13.5g (sat 4.3g,mono 6.4g,poly 1.6g),Protein:25g, Carbohydrate:8.7g, Fiber:0.9g, Cholesterol:70mg, Iron:0.9mg, Sodium:458mg, Calcium:37mg

INGREDIENTS
Salsa:
1 cup chopped seedless watermelon
1 cup chopped honeydew melon
3 tablespoons finely chopped sweet onion
1 tablespoon finely chopped jalapeño pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt

Pork chops:
2 teaspoons canola oil
1 1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut pork chops, trimmed
Cooking spray

Preparation
1. To prepare salsa, combine the first 7 ingredients; set aside.
2. To prepare pork chops, heat a grill pan over medium-high heat. Combine oil and next 4 ingredients (through black pepper) in a small bowl. Rub oil mixture over both sides of pork chops. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with salsa.

Source: Cooking Light

Farfalle with Tomatoes, Onions, and Spinach

This is a delicious and light pasta dish. I really enjoy this for lunch after a long run. Sometimes I add chicken or pork to made this a more substantial meal.

Farfalle with Tomatoes, Onions, and Spinach
Serves: 4, Serving Size: 1 1/2cups pasta mixture with 3 TB. Feta)
Nutritional Info (per serving): Calories:374, Fat:13.3g (sat 5g,mono 6.2g,poly 0.9g), Protein:13.7g, Carbohydrate:51.1g, Fiber:3.8g, Cholesterol:22mg, Iron:2.6mg, Sodium:632mg, Calcium:212mg

Ingredients
1 tablespoon plus 1/4 teaspoon salt
8 ounces uncooked farfalle pasta
2 tablespoons extra-virgin olive oil, divided
1 cup vertically sliced yellow onion
1 teaspoon dried oregano
5 garlic cloves, sliced
2 cups grape tomatoes, halved
1 tablespoon white wine vinegar
3 cups baby spinach
3 tablespoons shaved fresh Parmigiano-Reggiano cheese
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled feta cheese

Preparation
1. Bring a large pot of water to a boil with 1 tablespoon salt. Add pasta, and cook according to package directions; drain.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and oregano; sauté 12 minutes or until lightly browned. Add garlic; sauté 2 minutes. Add tomatoes and vinegar; sauté 3 minutes or until tomatoes begin to soften. Add pasta and spinach; cook 1 minute. Remove from heat, and stir in Parmigiano-Reggiano, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and pepper. Sprinkle with feta.

Source: Cooking Light

Simple Turkey Chili

I have been craving chili since our first real cold day this winter and found this recipe. With a freezer full of ground turkey I knew where to start. After making some adjustments to an online recipe I created just what I was looking for in a chili. You could do this on the stove-top or in a crockpot.

Simple Turkey Chili
Serves: 8, Serving Size: about 1.25 cups
Nutritional Info: Calories 189.6 Total Fat 2.7 g Saturated Fat 0.6 g Cholesterol 22.5 mg Sodium 669.6 mg Potassium 509.0 mg Total Carbohydrate 24.1 g Dietary Fiber 8.3 g Sugars 0.2 g Protein 19.8 g

Ingredients
1 1/2 teaspoons olive oil
1 pound ground turkey
1 small onion, chopped
2 cups water
1 (28 ounce) can crushed tomatoes
1 (16 ounce) can kidney beans - drained and rinsed
1 (16 ounce) can chili beans in sauce
2 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Shredded cheese for topping (optional)

Directions
1.Heat the oil in a medium skillet over medium heat. Place turkey in the skillet, and cook until evenly brown. Move turkey to crock pot. Place onion and garlic in skillet, and saute till golden.
2.Pour water into the crockpot. Mix in tomatoes, beans, and seasonings. Set crockpot to low for 4-6 hours.
3. Serve hot. Top with shredded cheese if desired.

*For stove top: place chili in large pot. Bring to a boil, reduce heat to low. Cover pot and simmer for 30 minutes.

Adapted from AllRecipes.com

Upside-Down Berry Cornmeal Cake

I made this for my in-laws during their stay with us shortly after we moved to Redondo Beach. We went running everyday on the beach while they were here and this was a wonderful breakfast to have post-run. The basil blends in suprisingly well in the cake. This cake called for a glaze, but I topped mine with a light dusting of powdered sugar and additional berries.

Upside-Down Berry Cornmeal Cake
Serves: 10, Serving Size: 1/10th cake - slice
Nutritional Info: Calories 208, Total Fat (g)7, Saturated Fat (g)1, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)2, Cholesterol (mg)43, Sodium (mg)152, Carbohydrate (g)35, Total Sugar (g)13, Fiber (g)2, Protein (g)4

Ingredients
2-2 1/2 cups combo of fresh blueberries, raspberries, and/or blackberries
1 1/3 cups all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp. finely snipped fresh basil
2 tsp. baking powder
1/4 tsp. salt
2 eggs, lightly beaten
1/2 cup sugar
2/3 cup milk
1/3 cup canola oil
Garnish: Powdered Sugar, Fresh Basil and/or mint (optional)

Directions
1. Preheat oven to 350 degrees F. Lightly grease 8-inch round cake pan, line bottom of pan with parchment paper; grease. Arrange 1 1/2 cups berries in bottom of pan; set side. In bowl stir together flour, cornmeal, basil, baking powder, and salt. Set aside.

2. In another bowl whisk together eggs, sugar, milk, and oil. Add egg mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.

3. Bake 40 to 45 minutes or until pick inserted near center comes out clean. Cool cake in pan 5 minutes. Run knife around edge of the pan to loosen sides . Invert. Remove parchment. Top with remaining berries, powdered sugar, basil and mint (if desired).

Adapted from: Better Homes and Gardens

Creamy Mojito Pie (Light)

This pie reminds me of the mojito mix Shane and I used to buy. It's one of those freezer mixes where you can add the alcohol to it. We used to mix it with Sparkling Water and have it with dinner all the time. This dessert tastes much like the popular drink. I have adapted this recipe to make a lighter version, eliminating the heavy cream and substituting with lower fat options where available.

Creamy Mojito Pie
Serves: 8, Serving Size: 1/8th pie - slice
Nutritional Info (per slice): Calories 245.4 Total Fat 12.5 g Saturated Fat 4.4g Cholesterol 14.9 mg Sodium 146.7 mg Potassium 45.8 mg Total Carbohydrate 24.8 g Dietary Fiber 0.0 g Sugars 10.3 g Protein 3.7 g

INGREDIENTS
Crust:
1 refrigerated pie crust, softened

Filling:
1 package (8 oz)reduced fat cream cheese, softened
1 cup 1% milk
1 box vanilla instant pudding and pie filling mix
1/2 cup frozen (thawed) limeade concentrate
1 1/2 teaspoons rum extract

Topping:
1 pkg. cool whip (8 oz)
3/4to 1 1/2 teaspoons mint extract
Garnishes, if desired: Fresh mint sprigs and/or Lime slices

DIRECTIONS
1. Heat oven to 450ºF. Roll pie crust into a 9-inch glass pie plate. Poke bottom and sides to prevent bubbles. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.
2. In large bowl, beat cream cheese with electric mixer on low speed until creamy. Add remaining filling ingredients; beat on low speed about 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally, until thickened and creamy. Spoon filling evenly into pie crust.
3. In cool whip container stir in mint extract. Spread topping gently and evenly over filling. Refrigerate about 1 hour or until set.
4. Garnish pie with mint sprigs and lime slices. Cover and refrigerate any remaining pie.

Adapted from: Pillsbury

Beef Stew with Chocolate

Looking to try a different tasting stew I stumbled across this recipe. It has a much more complex taste than the classic version of beef stew. Plus, it's a crock-pot recipe making it simple and delicious.

Beef Stew with Chocolate
Serves: 8 Serving Size: about 1.25 cups
Nutritional Info: Calories 336.6 Total Fat 11.0 g Saturated Fat 3.5 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 2.8 g Cholesterol 75.3 mg Sodium 839.9 mg Potassium 600.3 mg Total Carbohydrate 25.3 g Dietary Fiber 2.2 g Sugars 6.4 g Protein 28.3 g

Ingredients
2 pounds beef stew meat, cut into bite-sized pieces
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
1 tablespoon all-purpose flour
2 tablespoons olive oil
1 cup frozen sliced carrots
1 (8-ounce) package sliced brown mushrooms
3 cups diced red potatoes
1 (14.5-ounce) can diced tomatoes
2 tablespoons finely grated dark chocolate
2 teaspoons crushed garlic
1 (1.5-ounce) packet meatloaf seasoning
1 (14-ounce) can low-sodium beef broth
1 cup red wine

Directions
1. In a large bowl combine beef stew meat, salt, pepper and flour. Toss until beef is well coated.
2. Heat the canola in a large saute pan over high heat. Add seasoned beef and sear on all sides until brown and caramelized. Remove to a plate and set aside.
3. Combine seared beef, carrots, mushrooms, potatoes and tomatoes in slow cooker.
4. In a medium bowl, stir together grated chocolate, garlic, meatloaf packet, beef broth, and red wine. Pour into slow cooker and gently mix together. Cover and cook on HIGH setting for 4 to 6 hours.
5. Serve hot

Adapted from: Sandra Lee at Food Network

Overnight French Toast

My ultimate go-to recipe for big breakfast gatherings! This recipe is so great and versatile. You can change up the type of bread, berries, nuts, and so on to meet what you have in your pantry. Below is the version I make most often which differs from the original from Taste of Home.

Overnight French Toast
Serves: 8, Serving Size: 1/8th pan
Nutritional Info: Calories 469.0 Total Fat 16.2 g Saturated Fat 5.5 g Polyunsaturated Fat 3.6 g Monounsaturated Fat 5.9 g Cholesterol 120.0 mg Sodium 316.1 mg Potassium 515.6 mg Total Carbohydrate 81.5 g Dietary Fiber 6.1 g Sugars 43.5 g Protein 12.8 g

Ingredients
12 slices bread, cubed (nutritional info is for wheat bread)
5 eggs, beaten
1-3/4 cups milk 1%
1 cup packed brown sugar, divided
3/4 teaspoon ground cinnamon, divided
1/4 teaspoon ground nutmeg
1/2 cup slivered almonds
1/4 cup butter, melted
2 cups fresh blueberries

Directions
1. Place bread cubes in a greased 13-in. x 9-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, 1/4 tsp cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
2. Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar and cinnamon; drizzle over the top.
3. Bake, uncovered, at 400° for 25 minutes. Sprinkle with berries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Serve warm with maple syrup or agave nectar.

Adapted from: Taste of Home

Chocolate Chip Scones

My mom discovered this recipe first and made it one year for our big Christmas breakfast. Since then I have made these several times. I usually have to make 2 batches since Hunter and Shane eat these up so fast!

Chocolate Chip Scones
Serves: 6, Serving Size: 1 scone
Nutritional Info (per scone):241 calories, 12 g fat (7 g saturated fat), 56 mg cholesterol, 178 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Ingredients
1 cup all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
Dash salt
2 tablespoons cold butter
1 egg
3 tablespoons heavy whipping cream
1/2 cup Semi-Sweet Mini Chocolate Chips

Directions
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, combine egg and cream; stir into dry ingredients just until moistened. Fold in chocolate chips.
Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut dough into 6 wedges. Separate wedges and place 1 in. on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Yield: 6 scones.

Source: Taste of Home

Dutch Apple Pie

There is something about the topping on a Dutch Apple Pie that is so addicting! I love this recipe because the filling is just as addicting as the topping. The sour cream gives the pie a "melt-in-your-mouth" flavor that will have you asking for seconds.

Dutch Apple Pie
Serves: 6-8 Serving Size: 1/6-1/8 of pie - slice
Nutritional Info (per 1/8th slice): 481 calories, 21 g fat (12 g saturated fat), 77 mg cholesterol, 194 mg sodium, 67 g carbohydrate, 1 g fiber, 5 g protein.

Ingredients
1 egg, lightly beaten
1-1/2 cups (12 ounces) sour cream
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon Spice Island® Pure Vanilla Extract
3 cups thinly sliced peeled tart apples
1 unbaked pastry shell (9 inches)

CRUMB TOPPING:
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup cold butter

Directions
1. In a large bowl, combine the egg, sour cream, sugar, flour and vanilla. Stir in apples. Pour into pastry shell. Bake at 375° for 30 minutes.
2. Meanwhile, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie. Return to the oven for 10-15 minutes or until filling is set and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers.

Source: Taste of Home

Golden Peach Pie

One of my favorites fruits to pick up at the farmers' market are peaches. The Castro Valley Farmers' Market has a stand that always has the biggest and tastiest peaches. Every week I would pick up enough for snacking and occasionally some extra to make this pie. Also, feel free to play around with cookie cutters when making the top. I made this once for a new mommy and used duck cookie cutters and booties for the crust.

Golden Peach Pie
Serves: 8 Serving Size: 1/8 pie - slice
Nutritional Info (per slice): 425 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 267 mg sodium, 67 g carbohydrate, 2 g fiber, 3 g protein.

Ingredients
Pastry for double-crust pie (9 inches)
5 cups sliced peeled fresh peaches (about 5 medium)
2 teaspoons lemon juice
1/2 teaspoon grated orange peel
1/8 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons butter
Milk

Directions
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a large bowl, combine the peaches, lemon juice, orange peel and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter.
Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Set cutouts aside. Place top crust over filling. Trim, seal and flute edges. Brush pastry and cutouts with milk; place cutouts on top of pie. Cover the edges loosely with foil.
Bake at 400° for 40 minutes. Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.


Source: Taste of Home

Classic Pie Pastry

This is the recipe I always use for pie crusts. It is super simple and the dough can always be refrigerated or frozen to use later. Even if I only need a single pie crust I usually make the double so I have another crust on hand for later.

Classic Pie Pastry (Pie Crust)


INGREDIENTS FOR SINGLE-CRUST PIE:
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water

INGREDIENTS FOR DOUBLE-CRUST PIE:
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

DIRECTIONS:
In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.

For a double crust, divide dough in half so one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.


Nutritional Analysis: 1 cooked pie pastry equals 144 calories, 8 g fat (2 g saturated fat), 0 cholesterol, 148 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.

Source: Taste of Home

Raspberry Cream Cheese Coffee Cake

This is a favorite on both sides of the family. At any family event where breakfast is being served, you can count on this dish being on the menu.

Raspberry Cream Cheese Coffee Cake
Serves: 9-12 Serving Size: 1 slice
Nutritional Info (per 1/12th cake): 437 calories, 24 g fat (13 g saturated fat), 97 mg cholesterol, 358 mg sodium, 49 g carbohydrate, 1 g fiber, 6 g protein.


Ingredients
2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1 egg, lightly beaten
1-1/2 teaspoons almond extract

FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup slivered almonds

Directions
1. Preheat oven to 350. In a large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add the baking powder, baking soda and salt, sour cream, egg and almond extract and mix well. Spread in the bottom and 2 in. up the sides of a greased 9-in. springform pan.
2. For filling, beat the cream cheese, sugar and egg in a small bowl until smooth. Spoon over batter. Top with raspberry jam. Sprinkle with almonds and reserved crumb mixture.
3. Bake at 350° for 55-60 minutes or until golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen. Cool completely. Store in the refrigerator.

Source: Taste of Home

Autumn Pear Bread

It is so sad to say goodbye to many of the farmers' markets at the start of fall. So it is nice that pears hit their peak right about this time to keep us satisfied with some "fall fruit". I made this almost every week when Shane was in the academy. He and his carpool buddy would eat almost the entire loaf on their drive. Needless to say he really likes this bread. The original recipe calls to make it into 2 small loaf pans, but I always make it in a full-size.

Autumn Pear Bread
Serves: 16; Serving Size: 1/16th slice of loaf/ 1/8th in mini loaf pans
Nutritional Info (per serving): 173 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 208 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein

Ingredients
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup cold butter
2 eggs
1/4 cup buttermilk
1 teaspoon Vanilla Extract
1 cup finely chopped peeled ripe pears

Directions
1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until mixture resembles coarse crumbs.
2. Combine the eggs, buttermilk and vanilla; stir into the flour mixture just until moistened. Fold in pears.
3. Spoon into two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Source: Taste of Home

Oven Baked Denver Omelet

This is a super easy breakfast to make anytime. I try to keep a ham steak in the fridge or freezer so I can make this anytime. Leftover ham from holiday dinners are wonderful in this. You can also play around with the ingredients to make a new version. I have swapped all the mix-ins with tomato, basil, and mozzarella chunks before. Also, you can double this recipe to feed a large crowd, just allow an extra 10-15 minutes baking time (until the whole dish is set), in a 13 x 9 pan.

Oven Baked Denver Omelet
Serves: 6; Serving Size: 1/6th portion of pan
Nutrional Info (per serving): 235 calories, 16 g fat (8 g saturated fat), 326 mg cholesterol, 506 mg sodium, 4 g carbohydrate, trace fiber, 17 g protein

8 eggs
1/2 cup half-and-half cream
1 cup (4 ounces) shredded cheddar cheese
1 cup finely chopped fully cooked ham
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion

Directions:
In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 8-in. square baking dish.
Bake at 400° for 25 minutes or until golden brown.

*This dish can be lightened up by substituting egg whites for some or all of the eggs, using 1% milk for the half and half, and/or usually reduced fat cheese. I plan on making this soon using these substitutions. I will repost the egg-white version with exact amounts soon.

Source: Taste of Home

Baked Spinach Dip Loaf

This will convert any "anti-spinach" eater into a believer. I was never fond of the classic dip either, until I tried this version.

Baked Spinach Dip Loaf
Serves: 18 Serving Size: 1/4 c. dip (Nutrional info not including veggies/bread/crackers/dipping items)
Nutritional Info (per serving): 105 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 303 mg sodium, 6 g carbohydrate, 1 g fiber, 6 g protein

Ingredients:
2 packages (8 ounces each) reduced fat cream cheese, softened
1 cup fat-free mayonnaise
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) reduced fat shredded cheddar cheese
1 can (8 ounces) water chestnuts, drained and chopped
5 bacon strips, (low sodium variety), cooked and crumbled
1 green onion, chopped
1 teaspoon dill weed
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 unsliced round loaf (1 pound) sourdough bread
Raw vegetables

Directions
1. Preheat oven to 375.
2. In a large bowl, beat cream cheese and mayonnaise. Stir in the spinach, cheese, water chestnuts, bacon, onion and seasonings.
3. Cut a 1-1/2-in. slice off top of the bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread and set aside. Fill the shell with spinach dip; replace top. Wrap in heavy-duty foil; place on a baking sheet.
4. Bake for 1-1/4 to 1-1/2 hours or until dip is heated through. Open foil carefully. Serve warm with bread cubes and vegetables.

Yield: 4-1/2 cups.

Adapted from: Taste of Home

Martha's Modified Chicken Piccata

There was an Italian restaurant nearby where I grew up that had the best Chicken Piccata! I have never had anything close until I tried this recipe. Originally from Martha Stewart's site, I have modified it to make it a little lighter. Also, when making this the first time I didn't have any white wine on hand and decided to substitute with Mountain Dew. The citrus in the soda helps boost the lemon flavor. This is usually served with pasta; I typically use farfalle (bowtie) to mimic my restaurant favorite. Enjoy!

Chicken Piccata
Serves:4 Serving Size: 1 cutlet with 1/4 sauce-topping
Calories: Calories 119.5 Total Fat 6.3 g Saturated Fat 3.7 g Cholesterol 36.1 mg Sodium 156.6 mg Potassium 124.9 mg Total Carbohydrate 6.8 g Dietary Fiber 0.5 g Sugars 0.0 g Protein 9.2 g

Ingredients:
1/4 c. all-purpose flour
Coarse salt and freshly ground pepper
4 chicken cutlets, pounded to an even thickness (about 1/4-inch thick)
Nonstick Spray (i.e. Pam)
3 Tablespoons Diet Mountain Dew (or a dry white wine)
1/4 c. lemon juice
2 Tablespoons capers (soaked for 20 min in water, rinsed, drained)
1 Tablespoon fresh flat-leaf parsley, chopped
2 Tablespoons butter

Directions:
1. Spread flour in a shallow dish; add 3/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off excess.
2. Heat a large skillet over medium-high heat for 2-3 minutes. Spray a light coat of cooking spray. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter.
3. Return pan to medium heat and add soda (or wine), scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- take the pan off the heat.) Remove pan from heat. Add lemon juice, capers, and butter and swirl until melted and combined, then add parsley and season with salt as desired.
4.Serve

Adapted from Martha Stewart Living

Mexican Chocolate Cookies

Discovered by my mother-in-law in a Cooking Light cookbook these cookies are so delicious, and the red pepper in them gives them a good kick that pairs so well with the chocolate. The original recipe calls for bittersweet chocolate, but after playing with several kinds, dark chocolate seems to be the winner in this one.

Mexican Chocolate Cookies
Yield: 32 cookies (serving size: 1 cookie)
Nutritional Info (per serving): Calories:80/Fat:2.9g (sat 1.7g,mono 0.6g,poly 0.1g) /Protein:0.7g/ Carbohydrate:12.8g/ Fiber:0.1g/ Cholesterol:10mg/ Iron:0.2mg/ Sodium:35mg/ Calcium:4mg

Ingredients
5 ounces dark chocolate, coarsely chopped
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
Dash of black pepper
Dash of ground red pepper
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
Cooking spray

Preparation
1. Preheat oven to 350°.
2. Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool to room temperature.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.
4. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. Add flour mixture; beat just until blended. Drop dough by level tablespoons 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack.

Adapted from: Cooking Light

Chicken Parmesean (Light)

In my book all Italian food is delicious but my favorite has always been Chicken Parmesean. I've been trying to make a healthier version for sometime but oven frying has proved difficult. The bottom crust always stuck to the pan and seemed soggy, not "fried-like" at all. That was until I discovered the Cook's Illustrated version. Using toasted Panko Crumbs (Japanese bread crumbs) and putting the breaded chicken on a rack (to allow the air to circulate and preventing the bottoms from losing the breading; all worked together to create a delicious oven-fried chicken. I now can have my favorite dish without breaking the calorie bank. ;-)


Lighter Chicken Parmesan
Yields: 6 servings; Serving Size: 1 chicken piece w/ 2 TBSP Sauce
Nutrition Info (per serving): Cal 310/ Fat 8g/ Sat Fat 2.5g/ Chol 20g/ Protein 38g/ Fiber 1g/ Sodium 790mg/ WW Points approx 7 points

Tomato Sauce
1 28 oz can of Diced Tomatoes
4 minced Garlic Cloves
1 Tbs Tomato Paste
1 tsp Olive Oil
1/4 teaspoon Red Pepper Flakes
1 Tbs minced Basil
Salt and Pepper to taste

Chicken
1 1/2 c Panko Crumbs
1 Tbs Olive Oil
1 oz Grated Parmesan
1/2 c Flour
1 1/2 tsp Garlic Powder
Salt and Pepper
3 Large Egg Whites
1 Tbs Water
3 Large Boneless skinless Chicken Breasts (about 8oz each), trimmed of excess fat and sliced into 6 servings
3 oz reduced-fat mozarella
1 Tbs minced Basil

1. Cook garlic, tomato paste, oil and red pepper flakes in a medium saucepan over medium heat until the paste begins to brown. Pour in tomatoes and cook until thickened. Turn off heat and add the basil and salt and pepper.

2. Preheat the oven to 475 degrees.

3. Toast the breadcrumbs and oil in a a 12-inch skillet over medium heat until golden. Spread the bread crumbs in a shallow bowl and allow to cool, then stir in Parmesan.

4. In a second dish , combine flour, garlic powder, 1 Tbs salt, and 1/2 tsp of pepper. In a third dish, whick together egg whites and water.

5. Line a baking sheet with foil and place a wire rack on top. (The rack is imperative if you want the bottom of the chicken to be crispy.) Pat chicken dry then season with salt and pepper. Dredge the chicken the flour mixture (shaking off the excess), then egg whites, then coat with bread crumbs. Lay chicken on the rack. Repeat with each piece.

6. Quickly spray tops of the chicken with cooking spray. Bake until the meat is no longer pink and then center feels firm, about 15 minutes

7. Remove the tray from the oven. Spoon 2 Tbs of the tomato sauce then a 2tbs of shredded mozzarella to the top of the chicken and return to the oven until the cheese has melted, about 5 minutes. Sprinkle with basil and serve.

Source: Cook's Illustrated The Best Light Recipe Book

Chorizo Breakfast Burritos

Another great recipe courtesy of Skinny Taste. I made these this morning for Shane and I. Although I didn't have red wine vinegar on had so I just omitted that step. Also, I used Soy Chorizo (Trader Joe's brand). I found the soy chorizo a lot less greasy but tasted just as good as the regular kind. Note: If you do use the soy kind give you pan a little spray of Pam, since the chorizo isn't greasy your eggs will stick to the pan when you add them without the it.


Chorizo and Egg White Breakfast Burrito
Servings: 2 • Serving Size: 1 breakfast burrito • Points: 5 ww pts
Calories: 242.8 • Fat: 15.4 g • Protein: 21.4 g • Carb: 11.3 g • Fiber: 7.0 g

2 oz chorizo, skin removed, sliced
1 tbsp red wine vinegar
3 large egg whites
1 large egg
salt and pepper
2 high fiber low carb whole wheat wraps
In a small bowl combine egg whites, egg, salt and pepper and whisk well.

In a medium saute pan, heat on medium heat. Add chorizo and cook about 1 minute on each side until slightly browned. Add vinegar and cook another minute to reduce. Add eggs to the pan and scramble until cooked, stirring often. Serve on tortilla, wrap burrito.

Source: Gina's WW recipes (Skinny Taste)

Coconut Macaroons

I have a strong love of coconut. One day while flipping through a magazine I spotted this recipe. It seemed too easy to be good, but since I had all the ingredients on hand I gave it a try. Ever since I have been making these almost weekly! They are especially good right out of the oven!

Coconut Macaroons
Yields: 1 1/2 dozen cookies, Serving Size: 1 cookie
Nutritional Facts (per serving): calories 110/ Fat 6g/ chol 4g/ sodium 65mg/ carb 14g/ fiber 1g/ protein 2g

Ingredients:
2 1/2 cups flaked coconut
1/3 cup all-purpose flour
1/8 tsp. salt
2/3 cup sweetened consensed milk
1 tsp. vanilla extract

Directions:
1. Preheat oven to 350.
2. In a small bowl combine the flour, coconut and salt. Add milk and vanilla; mix well (batter will be stiff).
3. Drop by the tablespoonfulls (I spray mine with a little Pam to make it easier to drop) onto a greased cookie sheet. Bake at 350 for 15-20 minutes or until golden brown. Remove to wire racks.

Source: Taste of Home

Mashed Potatoes (Light)

I love mashed potatoes, but since I'm trying to count calories it wasn't a good choice to make until I found this recipe. It only has 260 calories per serving and I personally think it tastes better than the super fattening potatoes I used to make. Once you taste this you will not believe it's a low-fat/low-cal recipe.

Mashed Potatoes (Light)
Yields: 4 servings
Nutritional Info (per serving): Cal 260/ Fat 3.5g/ Chol 15 mg/ Carb 49g/ Protein 6g/ Fiber 4g, Sodium 190mg

Ingredients
2 lbs. russet potatoes (about 4 medium) scrubbed, peeled, and cut in 1 inch cubes
Salt
3/4 cup 2 percent milk, warmed
1 tablespoon unsalted butter, melted
1/4 cup low-fat sour cream
Ground black pepper

1. Place potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes by 1 inch. Bring to a boil over high heat, and then reduce the heat to medium-low and simmer until fork tender (about 18 minutes). Drain potatoes.
2. (original step calls for food mill...I've edited) Working in batches mash potatoes using a stand mixer or hand masher.
3. Stir in the milk and melted butter with a wooden spoon until well incorporated. Gently fold in the sour scream. Season with salt and peper to taste and serve immediately.

Source: Cook's Illustrated, "The Best Light Recipe"

Fool-proof Mexican Rice

My mom found this recipe and gave it a try for a family get together. The rice was a bigger hit than the main course! She passed the recipe along to me, I made mine the next day and understood why it was such a hit; it is so tasty! Mexican rice usually is nothing to get excited over because of it's bland taste, but this recipe will change your mind.

Mexican Rice (Arroz Mexicano)
Serves:6 Serving Size: 0.75 - 1 cup rice
Nutritional Info: Calories 130.6 Total Fat 3.1 g Saturated Fat 0.5 g Cholesterol 0.0 mg Sodium 994.2 mg Potassium 403.4 mg Total Carbohydrate 22.8 g Dietary Fiber 3.0 g Sugars 0.9 g Protein 3.7 g

Ingredients
3 vine-ripened tomatoes
2 cups chicken broth, plus more as needed
1 tablespoon olive oil
1 large chopped onion
1 large finely diced carrot
1 large garlic clove, minced
2 cups medium-grain rice
2 teaspoons salt
1 bay leaf
1 whole serrano chile
1/4 cup fresh or frozen peas, thawed


Directions
1. Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
2. In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.

Notes:
For a deeper colored rice, stir in 2 tablespoons of tomato paste when adding the salt, bay leaf and serrano chile.

Source: Marcella Valladolid of Food Network

Chocolate Spiced Pork Chops

Looking for a completely different Pork Chop recipe? Look no further than these delicious chops (By Paula Deen) for a chocolate twist on chops.

Chocolate Spiced Pork Chops
Serves: 4
Nutritional Info (per serving): Calories 378.9, Total Fat 30.2g, Saturated Fat 9.7g, Cholesterol 79.2 mg, Sodium 352.3 mg, Potassium 366.9mg, Total Carbohydrate 8.7g, Dietary Fiber 0.7g, Sugars 6.7g, Protein 18.0 g


Ingredients
2 tablespoons firmly packed brown sugar
1 tablespoon Italian seasoning
2 teaspoons onion powder
1 1/2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons garlic powder
1 teaspoon paprika
1/2 teaspoon ground red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 (1 1/2-inch-thick) bone-in pork chops
1 tablespoon vegetable oil

Directions
1. Preheat the oven to 350 degrees F.
2. In a large bowl, combine the brown sugar, Italian seasoning, onion powder, cocoa powder, garlic powder, paprika, red pepper, cumin, salt, and black pepper. Rub the mixture evenly over pork chops.
3. Add the oil to a large cast iron skillet over medium-high heat. Add the pork chops and cook for 3 minutes per side. Put the skillet in oven and bake the pork chops until cooked through, about 6 minutes.
4. Remove the skillet from the oven, transfer the chops to a serving platter and serve.

Source: Food Network

Penne with Cajun Hot Links and Chipotle Shrimp

My mom and dad went to one of Food Network Guy Fieri's restaurants (Johnny Garlic's in Santa Rosa) recently. My mom ordered this dish and said it was one of the best things she has ever eaten. Once they got home she did some research to find the recipe. She recently made it for my cousin's rehearsal dinner and said people were practically licking their plates.

Penne w/Cajun Hot Links and Chipotle Shrimp
Serves: 6 Serving Size: about 1 1/4 to 1 1/2 cup serving
Nutritional Info (per serving): Calories 932.2, Total Fat 79.3g, Saturated Fat 25.7g, Cholesterol 165.8mg, Sodium 1,317.4mg, Potassium 234.4mg, Total Carbohydrate 42.7g, Dietary Fiber 5.1g, Sugars 7.6g, Protein 19.1g


Ingredients
1-ounce olive oil
4 hot links, all beef, cut in 6 bias slices
20 (21/25 shrimp), deveined, shelled and butterflied
2 cups heavy cream
1 cup Chipotle Sauce, recipe follows
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 pound cooked penne pasta
1/2 cup Parmesan, grated plus more for serving
1 tablespoon diced Roma tomato
1 tablespoon diced scallion

Directions
In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce (recipe below), salt and pepper. Add cooked pasta and the cheese. Toss to combine.

Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.


Chipotle Sauce:

1 1/2 cups BBQ sauce
3/4 cup canola oil
1/3 cup lemon juice
3/4-ounce Dijon mustard
1 to 2 chipotle peppers in adobo
3/4-ounce red chili flakes
1/3 teaspoon cayenne pepper
1/3 teaspoon ground black pepper

Combine all ingredients in blender, puree, cover and refrigerate.


Source: Food Network

Quick Cinnamon Rolls with Buttermilk Icing (Light)

I recently purchased the Cook's Illustrated "Best Light Recipe" book. This is truly the best light recipe cookbook I have ever tried. I made these yummmy cinnamon rolls this morning.


Quick Cinnamon Rolls with Buttermilk Icing

Yields: 9 rolls, Serving Size: 1 roll
Nutritional Info (per serving): 268 cal./ 5 g protein/ 52 g carb./ 4 g fat (3 sat., 1monounsat., 0 polyunsat.)/ 13 mg chol./ 319 mg sod./ 1 g fiber/ 27 g sugar/

This recipe, reprinted courtesy of America's Test Kitchen, is from "The Best Light Recipe."

Note: Be sure to knead the dough for a full 30 seconds, which makes the dough easier to work with and gives the finished rolls a better rise and great texture. Also, don't be afraid to use a little extra flour on the counter when shaping the buns, if the dough seems a little sticky. The rolls are best eaten as soon as they are iced, but they hold up well at room temperature for up to 2 hours.

INGREDIENTS
Vegetable oil spray

For the filling
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt

For the dough
2 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
3 tablespoons unsalted butter, melted and cooled, divided use

For the icing
2 tablespoons light cream cheese, softened
2 tablespoons buttermilk
3/4 cup confectioners' sugar

INSTRUCTIONS

1. Adjust an oven rack to the upper-middle position and heat the oven to 425 degrees. Spray an 8-inch-square baking pan and a wire rack with the vegetable oil spray; set aside.
2. For the filling: Mix all the ingredients together; set aside.
3. For the dough: Whisk the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk and 2 tablespoons of the melted butter together. Stir the buttermilk mixture into the flour mixture with a wooden spoon until the liquid is absorbed (the dough will look very shaggy), about 30 seconds. Transfer the dough to a floured work surface and knead until just smooth and no longer shaggy, about 30 seconds.
4. Pat the dough with your hands into a 12-by-9-inch rectangle. Brush the dough with the remaining tablespoon of melted butter. Sprinkle evenly with the filling, leaving a 1/2-inch border of plain dough around the edges. Press the filling firmly into the dough. Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at the long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 9 pieces with dental floss. With your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place.
5. Arrange the rolls in the prepared baking dish (3 rows of 3 rolls). Cover the baking dish with foil and bake for about 12 minutes. Remove the foil and bake until the edges of the rolls are golden brown, 12 to 14 minutes longer.
6. Use an offset metal spatula to loosen the rolls from the pan. Wearing oven mitts, place a large plate over the pan and invert the rolls onto the plate. Place a greased wire rack over the plate and flip the rolls onto the rack. Let the rolls cool for 5 minutes before icing.
7. To ice the rolls: While the rolls are cooling, line a rimmed baking sheet with parchment paper (for easy cleanup). Set the rack of cooling rolls over the baking sheet. Whisk the cream cheese and buttermilk together in a large nonreactive bowl until thick and smooth (the mixture will look like cottage cheese at first). Sift the confectioners' sugar over the mixture; whisk until a smooth glaze forms, about 30seconds. Spoon the glaze evenly over the rolls.



Source: Cooks Illustrated, "Best Light Recipe"

Turtle Pumpkin Pie

An interesting twist on traditional pumpkin pie and a great superfast fall pie recipe.

Recipe Yields: 1 pie, serving size: 1 slice (1/10th of pie)
Nurtional Info (per serving): Calories 320/ Total fat 15g/ Saturated fat 7g/ Cholesterol 0mg/ Sodium 390mg/ Carbohydrate 48g/ Dietary fiber 2g/ Sugars 31g/ Protein 3g

INGREDIENTS:
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Directions:
1. POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
2. BEAT next 5 ingredients in large bowl with whisk until well blended. Stir in 1-1/ cups COOL WHIP; spoon into crust.
3. REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Source: JELL-O Recipes

Everyday Granola

I love having Trader Joe's Nonfat Vanilla Yogurt for breakfast. In fact I could be content having it every morning. I can't think of anything else that tops it off better than this delicious granola.

Everyday Granola
Recipe Yields: 5 cups, Serving Size: 1/4 cup
Nurtional Info (per serving): Calories 148.5/ Fat 6.9g/ Saturated Fat 1.2g/ Cholesterol 0mg/ Carbohydrates (g) 20.8/ Dietary Fiber 3.6g/Total Sugars 9.6g/Net Carbs 17.2g/Protein 2.3g

Ingredients
•3 cups old-fashioned oats
•1 cup coarsely chopped pecans
•1/2 cup unsweetened shredded coconut
•3 tablespoons (packed) brown sugar
•3/4 teaspoon ground cinnamon
•1/2 teaspoon ground ginger
•1/4 teaspoon (generous) salt
•1/3 cup honey
•2 tablespoons vegetable oil
•1 cup assorted dried fruit

Preparation
1.Preheat oven to 300°F. Line rimmed baking sheet with parchment.
2. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet.
3. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit. Store airtight, can keep up to 1 week or so.

Source: Bon Appetit

Caramel Chocolate Pecan Bars

These are probably my favorite out of our Christmas Treats for our Baskets. Be careful these bars are extremely addicting!

Caramel Chocolate Pecan Bars
Recipe Yields: 36 bars, Serving Size 1 bar
Nutritional Info: Calories: 160 Fat: 10g Cholesterol: 15mg Sodium: 70mg Carbohydrates: 18g Dietary Fiber: 0g Protein: 1g

Crust Ingredients:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup LAND O LAKES® Butter, softened
1 cup pecan halves
Caramel Layer Ingredients:
2/3 cup LAND O LAKES® Butter
1/2 cup firmly packed brown sugar
Topping Ingredients:
1 cup real semi-sweet chocolate chips
1 cup buttersctoch chips

Directions:
1. Heat oven to 350°F. Combine all crust ingredients except pecans in large bowl. Beat at medium speed until mixture resembles fine crumbs.
2. Press onto bottom of ungreased 13x9-inch baking pan. Place pecans evenly over unbaked crust.
3. Combine 2/3 cup butter and 1/2 cup brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until surface of mixture comes to a boil. Continue cooking, stirring constantly, 1 minute. Pour mixture evenly over pecans and crust.
4. Bake for 18 to 22 minutes or until entire caramel layer is bubbly. (DO NOT OVERBAKE.) Remove from oven. Immediately sprinkle with chocolate chips; allow to melt slightly. Swirl melted chips over bars leaving some whole for marbled effect.
5. Cool completely. Cut into 36 squares

Source: Land O' Lakes Recipes

Jeweled Thumbprint Cookies

To balance out all the chocolate and ginger in our Christmas Cookie Baskets my mom and I searched for a good cookie with some fruit filling or jam. We stumbled across these thumbprint cookies that are so good. The cookie tastes more like a shortbread that will pair well with any jam. Also, we found the best way to fill them was to use a melon baller. Use the back of the baller to push the indent back in (cookies rise/spread while baking) and use the baller to scoop the jam and set it neatly in the cookie.

Jeweled Thumbprint Cookies
Recipe yields: about 6 dozen, Serving Size: 2 cookies
Nutritional Information (will vary with different jams): 78 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 39 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Ingredients:
3/4 cup butter, softened
3/4 cup confectioners' sugar
1 egg yolk
1/2 teaspoon almond extract
1-3/4 cups all-purpose flour
1/2 cup fruit preserves (I usually do apricot & raspberry)

Directions:
1. In a bowl, cream butter and sugar. Beat in egg yolk and extract. Gradually add flour. Cover and refrigerate for 2 hours or until easy to handle.
2. Roll into 3/4-in. balls. Place 1 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
3. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Fill with preserves.

Source: Taste of Home

Cocoa Crinkle Cookies

A cute little chocolate cookie with an extra sweet kiss from the powdered sugar.

Cocoa Crinkle Cookies
Recipe Yields: About 4 dozen cookies. Serving Size: 1 cookie
Nutrional Info: Calories 80, Saturated Fat 0.5g, Cholesterol 20mg, Sodium 55mg, Carb 11g, Sugar 6g

Ingredients:
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
4 eggs
2 teaspoons vanilla extract
2-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar

Directions:
1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.
2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
3. Heat oven to 350°F. Grease cookie sheet. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
4. Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.

Source: HERSHEY's Recipes

Secret Kiss Cookies

Another classic recipe from our Christmas cookie baskets. One year we found unwrapped Hershey Kisses pre-packaged for baking. That was the only time we have seen it. Ever since we go on a hunt to find those again, but the outcome is the same. We stay up till midnight unwrapping hershey kisses. :-)

Secret Kiss Cookies
Yields: about 3 dozen cookies Serving Size: 1 cookie
Nutritional Info (per cookie): Calories 132.9, Total Fat 8.7g, Saturated Fat 4.3g, Cholesterol 14.9 mg, Sodium 4.7mg, Potassium 24.4mg, Total Carbohydrate 13.6g, Dietary Fiber 0.5g, Sugars 8.4g, Protein 1.4g


Ingredients:
1 c. butter
1/2 c. sugar
1 tsp. vanilla
1 3/4 c. unsifted flour
1 c. finely chopped walnuts
1 (6 oz.) pkg. Hershey's Kisses (the almond kisses are good too)
Powdered sugar

Directions:
1. Cream butter, sugar, and vanilla in large bowl. Gradually add flour and nuts. Beat on low until well blended.
2. Chill dough for 1 hour or until firm enough to handle.
3. Mold 1 tablespoon of dough around an unwrapped Hershey's kiss and roll to make ball. Bake on an ungreased sheet (I usually line mine with parchment paper) at 375 degrees for approximately 12 minutes. While still warm, roll in powdered sugar.

Source: Hershey recipes

Muddy Buddies

I had to include Muddy Buddies on here. If you have had them then you know why I couldn't leave them off. My best friend and I growing up would make a HUGE bowl of these before a big study session. It might not have helped our grades but it made studying a little better.

Muddy Buddies
Serving Size: 1/18th mix (about 1/2 cup)
Nutrition Information (per serving):
Calories 220(Calories from Fat 80)/Total Fat 9g/Saturated Fat 4g/Trans Fat 0g/Cholesterol 5mg/Sodium 200mg/Total Carbohydrate 30g/Dietary Fiber 1g/Sugars 17g/Protein 3g

Ingredients:
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions:
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.
3. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
4. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Source: Betty Crocker/CHEX

Chocolate Truffle Cheesecake

This is a classic in our family. No holiday is complete without my mom's chocolate cheesecake. There aren't too many other combinations that can satisfy a chocolate craving like a slice of this cheesecake (and a tall glass of milk).

Chocolate Truffle Cheesecake
Serves: 10 Serving Size: 1 Slice (1/10th pie)
Nutritional Info (per slice): Calories 592.1, Total Fat 40.8g, Saturated Fat 23.1g, Cholesterol 140.0mg, Sodium 309.4 mg, Potassium 179.1mg, Total Carbohydrate 50.5g, Dietary Fiber 1.5g, Sugars 25.5g, Protein 9.0g


CHOCOLATE CRUMB CRUST Recipe:
Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 1/2 cup powdered sugar, 1/3 cup HERSHEY'S Cocoa and 1/3 cup melted butter or margarine in medium bowl. Press firmly onto bottom of 9-inch springform pan.


CHEESECAKE Ingredients:
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
4 eggs
2 teaspoons vanilla extract

Directions:

1. Prepare CHOCOLATE CRUMB CRUST; set aside. Heat oven to 300°F.

2. Place chocolate chips in microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

3. Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs and vanilla; mix well. Pour into prepared crust.

4. Create a water bath in a large roasting pan. Place cheesecake gently into water bath. (This helps prevent the cheesecake from cracking)

5. Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

Source: HERSHEY RECIPES

Chocolate Cookie Bark

My mom started making this about 2 years ago and added it to our Christmas cookie bundles. It was a huge hit and now she gets asked to make it year round.

Chocolate Cookie Bark
Serves: 14 Nutrition Information Per Serving:
Calories 190/Total fat 11 g /Saturated fat 6 g /Cholesterol 0 mg/ Sodium 60 mg/ Carbohydrate 23 g /Dietary fiber 2 g /Sugars 18 g /Protein 2 g


2 Tbsp. Peanut butter
1 pkg. (6 squares) BAKER'S White Chocolate, melted
10 OREO Cookies, crumbled, divided
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted

Place semi-sweet chocolate and white chocolate in separate medium microwaveable bowls. Microwave until completely melted, following directions on package. Add peanut butter to white chocolate; stir until well blended. Crumble half the cookies over chocolate in each bowl; mix well.

Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with knife for marble effect.

Refrigerate at least 1 hour or until firm. Break into 14 pieces. Store in airtight container in refrigerator.

Source: Kraft Foods

Honey Balsamic Pork Chops

Pork Chops are great because they are so cheap and easy to cook. But after buying a huge value pack I was out of ideas on what to do and asked my mother-in-law for some suggestions. She gave me this recipe, and we loved it so much I didn't mind that I still had 8 more chops in the freezer to use up!

Honey Balsamic Pork Chops
Serves: 4, Serving Size: 1 chop (sauce evenly divided into 4)
Nutritional Info (per serving): Calories 295.1, Total Fat 17.9g, Saturated Fat 4.8g, Cholesterol 59.2mg, Sodium 421.1mg, Potassium 467.1mg, Total Carbohydrate 11.4g, Dietary Fiber 0.4g, Sugars 10.6g, Protein 21.3g


Ingredients:
4 boneless pork chops
2 TBSP oil
2 TBSP rosemary
1/2 cup chicken broth
1/4 cup balsamic vinegar
2 TBSP honey
salt and pepper

Directions:
1. Season chops with salt, pepper, and rosemary.
2. Heat oil in large pan over medium-high heat. Brown chops in oil, about 2-4 minutes each side. Remove chops from pan, set aside.
3. Add to pan: balsamic vinegar, and honey; whisk in pan scraping any browned bits. Bring to a boil and reduce liquid to a syrupy glaze.
4. Place chops back in pan turining to coat in glaze. Serve with a spoonful of glaze drizzled on top.

Source: Carol Marlin

Harvest Souffle

I have enjoyed this dish over at my mother-in-laws many times and it is always delicious. I will never forget the first time I made it myself. I served it with roasted chicken and buttermilk biscuits. Shane said (and I quote...) "This is hands-down the best meal you have ever made". Guess this recipe is a keeper ;-)

Harvest Souffle
Serves: 6 Serving Size: Approx 1 cup serving
Nutritional Info: Calories 801.4, Total Fat 41.8g, Saturated Fat 17.7g, Cholesterol 124.1mg, Sodium 246.6mg, Potassium 416.2mg, Total Carbohydrate 73.6g, Dietary Fiber 6.0g, Sugars 35.2 g, Protein 7.4g


Ingredients
6 sweet potatoes
1 cup white sugar
1/2 cup milk
1/2 cup melted butter
1 teaspoon vanilla extract
2 eggs, beaten
1/2 teaspoon salt
1 cup dark brown sugar
1/3 cup all-purpose flour
1/3 cup melted butter
1 cup chopped pecans

Directions:
1. In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins.
Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish. (I have also made this in an 8" square, or 9" round pan - pix is of a 9" round)
2. Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth.
3. Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well. Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish.
4. Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.

Source: Carol Marlin

Black Bean Salad

This seems to be quite the popular dish for the summer of 2010. I have seen so many variations of this versatile dish. This is my favorite version (from my mother-in-law). You could add some meat or tofu to make this a main dish or serve it over lettuce for a great lunch or dinner.

Black Bean Salad
Serves: 4-6, Serving Size about 3/4 cup
Nutritional Info (per 1/4 serving): Calories 256.0, Total Fat 8.3g, Saturated Fat 1.2g, Cholesterol 0mg, Sodium 14.2mg, Potassium 627.1mg, Total Carbohydrate 39.3g, Dietary Fiber 10.6g, Sugars 4.0g, Protein 10.7g


Ingredients:
2 cups roasted corn
2 TBSP oil
1 can black beans (rinsed and drained)
3/4 cup red pepper diced
2 TBSP onion, minced
2 TBSP jalapenos, minced
2-3 TBSP fresh lime juice
salt and pepper (to taste)

Mix all ingredients together and enjoy!

Source: Cooking Light

Beef Stew

Nothing can quite warm you up like Beef Stew. This was the one my mom always made for us.

Mama's Beef Stew
Serves: 6 Serving Size: 1 1/2 cup serving
Nutritional Info (per serving): Calories 287.7, Total Fat 3.3g, Saturated Fat 1.1g, Cholesterol 37.5mg, Sodium 705.6mg, Potassium 950.5mg, Total Carbohydrate 47.2g, Dietary Fiber 5.6g, Sugars 2.8g, Protein 16.8g


INGREDIENTS
1 Onion
3 Carrots
4 Celery Stalks
5 Potatoes
1½ Lawry’s Pkg. Stew Mix
2 Beef Bouillon Cubes
8-12 oz. Beef Stew Meat
Salt & Pepper
½ Mug of Cornstarch
Water

DIRECTIONS
1.Peel and cut all vegetables and meat.
2.In a large pot of water cook all ingredients (except for water and cornstarch) for 1 hour on low heat, or until potatoes are soft.
3.Mix cornstarch and cold water in mug. Add to stew.
4.Cook for an additional 20 minutes

Source: Anne Smith

Buckeyes

My mom and I make these every Christmas as a part of our huge baking assortment. These are always a favorite and their "buckeye appearance" always leaves a lasting memory.

Buckeyes
Yields: about 60 balls
Nutritional Info (per ball):Calories 94.6, Total Fat 6.3g, Saturated Fat 3.0g, Cholesterol 8.3mg, Sodium 20.6mg, Potassium 29.9mg, Total Carbohydrate 9.2g, Dietary Fiber 1.1g, Sugars 8.0g, Protein 1.4g


INGREDIENTS
3 c. Powdered Sugar
1 c. Peanut Butter
1 bag Chocolate Chips (12oz bag)Semi-Sweet
2 sticks Unsalted Butter

DIRECTIONS
1.Beat butter in mixing bowl. Add peanut butter and sugar.
2.Refrigerate dough for 1 hour.
3.Form balls on wax paper and refrigerate again (1 hour or until firm).
4.Melt chocolate chips in microwave (stirring often). Using a toothpick dip balls in chocolate. Place chocolate spot on top to cover toothpick marks.


Source: Kathy Smith

Chicken Carbonara

A great Italian dish: Chicken Carbonara! I've tried several recipes and this one is my favorite although it is definitely not a light or low fat recipe - but that is to be expected of Carbonara!

Chicken Carbonara
Serves: 6
Nutritional Info (per serving): Calories 730.7, Total Fat 51.7g, Saturated Fat 26.6g, Cholesterol 490.7 mg, Sodium 278.2mg, Potassium 362.1 mg, Total Carbohydrate 23.9g, Dietary Fiber 1.3g, Sugars 0.3g, Protein 42.0g


INGREDIENTS
2 t. Olive Oil
4 oz. Pancetta or Bacon
2½ c Whipping Cream
1 c. Parmesan, grated
8 Egg yolks
1/4 c Basil, chopped
1/4 c. Parsley, chopped
2 t. Garlic, minced
4 c. Chicken, shredded
1 lb Spaghetti
1 T Lemon Zest

DIRECTIONS
1.Heat oil in lg. frying pan (med. heat). Add bacon and sauté till crisp. Cool till lukewarm. Whisk in cream, cheese, yolks, basil, parsley, and garlic.
2.Stir in chicken. Meanwhile, bring lg. pot of salted water to boil, cook spaghetti, drain.
3.Add spaghetti to cream mix and toss over medium heat until heated through and sauce coats spaghetti thickly (about 4 minutes). Do not boil.
4.Season with salt, pepper, and lemon zest.

Source: Giada De Laurentiis of Food Network

Smith Family Fudge

A staple in the Christmas Baking is this fudge! Easy to make, easier to eat!

Smith Family Fudge
Yields: 64 squares (cut pan 8x8), Serving Size: 1" square bar
Nutritional Info (per 1" square): Calories 46.8, Total Fat 2.0g, Saturated Fat 1.3g, Cholesterol 1.6mg, Sodium 6.3mg, Potassium 0.1mg, Total Carbohydrate 7.0g, Dietary Fiber 0g, Sugars 6.6g, Protein 0.5g


INGREDIENTS
3 c. Semi-Sweet Chocolate Chips
1 can Sweetened Condensed Milk
1 ½ tsp Vanilla
Dash Salt

DIRECTIONS
1.In a saucepan melt chips and condensed milk. Add a dash of salt.
2.Take saucepan off burner. Add vanilla and stir.
3.Spread mixture in a foil lined pan (8 inch square), and refrigerate.
4.When cold and firm cut into bite sized pieces.

Source: Anne and Kathy Smith

Garlic Citrus Roasted Chicken

This was the recipe I used in my first attempt roasting a whole chicken. The Orange Juice reduction sauce definitely gives this recipe a different approach and complements the chicken well.

Garlic Citrus Roasted Chicken
Serves: 6
Nutritional Info (per serving - skin removed): Calories 229.8, Total Fat 4.5g, Saturated Fat 1.1g, Cholesterol 103.4mg, Sodium 423.0mg, Potassium 567.0mg, Total Carbohydrate 12.3g, Sugars 3.0g, Protein 34.8g


INGREDIENTS
1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine

DIRECTIONS
1.Preheat oven to 400. Sprinkle cavity with salt and pepper. Stuff chicken with orange and lemon slices, and garlic ½’s. Using twine tie legs together. Sprinkle outside with salt and pepper.
2.Place chicken breast side up and roast for 1 hour basting occasionally.
3.In medium bowl whisk OJ, lemon juice, oil, oregano and chopped garlic. Brush chicken occasionally with mix; until thermometer on inner thigh reads 170. (approx 45 minutes).
4.Add drippings to sauce, put in sauce pot on medium heat and reduce to about 1 c.
5.Serve sauce over chicken.

Source: Giada De Laurentiis of Food Network

Sauteed Green Beans with Tomato and Basil

We love green beans in our house and could easily eat them everyday; so I'm always looking for a different way to serve them up. This is a great Italian version.

Sauteed Green Beans with Tomato and Basil
Serves: 6
Nutritional Info(per serving): Calories 115.0, Total Fat 6.2g, Saturated Fat 2.7g, Cholesterol 10.4mg, Sodium 30.1mg, Potassium 287.5mg, Total Carbohydrate 12.7g, Dietary Fiber 4.7g, Sugars 1.7g, Protein 2.9g


INGREDIENTS
1½ Lbs. Green Beans
2 T Unsalted Butter
1 T. Olive Oil
3 Shallots, Sliced
2 Garlic Cloves, minced
1 can (14oz) Diced Tomatoes
¼ c White Wine
2 T Thinly Sliced Basil
Salt & Pepper

DIRECTIONS
1.Cook green beans in a lg. pot of boiling water for 3 minutes. Drain; rinse with cold water.
2.In a large skillet melt butter and oil over medium heat. Add shallots and garlic. Sauté for 2 minutes. Add tomatoes (w/ juice); cook for 3 minutes.
3.Add green beans to skillet and cook until juices evaporate and beans are tender. Stir often.
4.Stir in wine and basil, simmer 2 minutes longer. Season with salt & pepper to taste.
5.Serve.

Source: Giada’s Everyday Family Dinners – Food Network

Grilled Chicken & Spinach Salad with Spicy Pineapple Dressing

Serves 4
Calories: 313, Fat 15.2g, Protein 28g, Carbs: 16.8, Fiber : 4.3


1 lb. Skinless, boneless chicken breast
1 tsp. Chili Powder
½ tsp. Salt
Cooking Spray
1¼ c. Cubed Fresh Pineapple
2 TB Chopped fresh cilantro
2 TB Fresh Orange Juice
4 tsp Apple Cider Vinegar
½ tsp Minced Habanero Pepper
1 garlic clove, minced
¼ c. extra-virgin olive oil
¾ c. julienne-cut peeled jicama
2/3 c. thinly sliced red pepper
½ c. thinly sliced red onion
1 pkg. Fresh Baby Spinach (about 5oz or 8 cups)


1. Heat a grill pan over medium high heat. Place chicken between 2 sheets of plastic wrap and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to pan; cook for 3 minutes on each side or until done. Remove from pan, set aside.
2. Combine half of the pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on gradually add olive oil until well blended.
3. Combine remaining pineapple, jicama, and remaining ingredients in a large bowl. Drizzle with ¾ c. dressing, and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salads evenly with remaining ¼ cup dressing.


Source: Cooking Light Magazine, July 2010 issue

Jumbalaya Bake

This is a simple dish that tastes anything but simple! Because of it's simplicity you can change up some of the ingredients (like adding some cooked shrimp).

Jumbalaya Bake
Serves: 6
Nutritional Info (per serving): Calories 278.1, Total Fat 9.5 g, Saturated Fat 4.0g, Cholesterol 26.9 mg, Sodium 973.9 mg, Potassium 30.2 mg, Total Carbohydrate 34.6 g, Dietary Fiber 1.8 g, Sugars 3.0g, Protein 12.0g

INGREDIENTS
1 lb Boneless, skinless, chicken breast (cut in 1 inch pieces)
1 can Diced Tomato (14oz)
¾ c. Diced onion
8oz. Hot sausage
1 box Zataran jumbalaya mix
1 can Reduced sodium chicken broth (14oz)

DIRECTIONS
1.Preheat oven to 350.
2.In a 2 quart casserole dish stir all ingredients till thoroughly combined.
3.Cover tightly with foil
4.Bake for 70-85 minutes
Tip: I usually stir it at about 70 minutes and let bake for another 5-10 minutes


Source: Slow-Cooker Meals Book1/Semi-Homemade by Sandra Lee

Phyllo Fruit Tart

I found this recipe yet again on Gina's Skinny Taste site. I believe she found this recipe from another blogger...the recipe exchange keeps truckin' along. ;-)

Servings: 8 • Serving Size: 1/8th  Points: 4 pts
Calories: 183 • Fat: 6 g  Protein: 4.5 g  Carb: 26 g  Fiber: 3 g
• 1 tbsp butter, melted
• 1 tbsp canola oil
• 8 sheets phyllo dough (14 x 9)
• 1 pkg. (8 oz) FF cream cheese
• 3 tbsp powdered sugar
• 1 cup Cool Whip Free
• 1 can (11 oz) mandarin oranges, drained
• 4 kiwifruit, peeled and sliced
• 1-1/2 cups sliced strawberries
• 1 oz white baking chocolate, melted

In a small bowl, combine butter and oil. Place one sheet of phyllo dough on a baking sheet. Brush with butter mixture. Repeat with remaining sheets. Bake at 400 for 5-7 minutes or until browned. Cool completely.

Beat cream cheese until smooth. Add powdered sugar. Beat well. Fold in Cool Whip. Spread over cooled phyllo. Top with fruit. Melt chocolate in microwave and drizzle over fruit.

Source: Gina at Skinny Taste

Barbeque Baby-Back Ribs

This is the recipe my mom uses all the time, and Shane's favorite!

Barbeque Baby-Back Ribs
Serves: 4
Nutritional Info (per serving):Calories 803.8, Total Fat 37.9g, Saturated Fat 13.0g, Cholesterol 290.3mg, Sodium 605.3mg, Potassium 1,635.1mg, Total Carbohydrate 24.3g, Dietary Fiber 1.4g, Sugars 15.4g, Protein 88.0g


INGREDIENTS
4lbs Porkloin baby-back Ribs
2 T. Paprika
2 t. Dried Basil Leaves
½ t. Onion Powder
¼ t. Garlic Powder
¼ t. Ground Red Pepper
¼ t. Black Pepper
2 Foil Sheets (24x18)
8 Ice Cubes
1 c. Barbeque Sauce
½ c. Apricot All-Fruit Spread

DIRECTIONS
1.Prepare the grill. Cut ribs into 4-6 rib pieces.
2.Combine paprika, basil, onion & garlic powder, red pepper and black pepper in a small bowl. Rub seasoning on sides of ribs. Place half of ribs in one foil sheet and put 4 ice cubes on top. Do the same with the other set. Double fold sides and ends to create a packet. Place on baking sheet.
3.Stir BBQ sauce and jam, set aside.
4.Slide packets onto grill. Grill covered for 45-60 minutes or until tender. Carefully open packets and transfer ribs to grill grid. Brush with BBQ sauce mix. Continue grilling for 5-10 minutes brushing with sauce and turning often

Source: The Grilling Bible

Chicken Taco Soup

This is another great crock pot meal. A favorite in our house! Leftovers keep very well (if you have any left!), and if you already have leftover cooked chicken you could use it in place of the uncooked and have this delicious soup in an instant.

Chicken Taco Soup
Serves: 4 - 6
Nutritional Info (1/4 serving): Calories 375.8, Total Fat 3.1g, Saturated Fat 0.9g, Cholesterol 30.9mg, Sodium 1,539.3mg, Potassium 864.4mg, Total Carbohydrate 62.9g, Dietary Fiber 15.6g, Sugars 5.4g, Protein 29.1g


INGREDIENTS
1 Onion, Chopped
1 can Chili Beans (16 oz)
1 can Black Beans (16 oz)
1 can Whole Kernal Corn (drained), 16 oz.
1 can Tomato Sauce (8oz)
1 can Chicken Broth (10 oz)
2cans Diced Tomatoes w/ green chilles, undrained
1pkg Lawry’s Taco Seasoning
3 Boneless, Skinless Chicken Breasts

DIRECTIONS
1.Place the onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred chicken (I use two forks to save time on cooling). Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

Source: Safeway.com recipe section - Modified by Erica Marlin