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