Monday, November 5, 2007
Sunday, November 4, 2007
Cheesy Chicken Cups
1 can Buttermilk Biscuits (10 biscuits)
1 cooked chicken breast, cut into small pieces
1 can Healthy Request Cream of Chicken Soup
2/3 cup FF Shredded Cheddar Cheese
1 TBS dried parsley flakes
1/2 tsp black pepper
Preheat oven to 400 degrees. Place each biscuit into a muffin pan. Press the biscuits into the holes (and up the sides) to form cups. In a bowl, combine chicken, soup, cheese, parsley and pepper. Mix well. Spoon evenly into cups.
Bake for 12-15 minutes or until golden brown.
WW Points: 2 cups is 5 points or 3 cups is 7 points
White Cake with Lemon Filling
2 cups all purpose flour
1 1/2 cups white sugar
1/2 cup shortening
1 teaspoon salt
2/3 cup milk
3 1/2 teaspoons baking powder
1/2 cup milk
4 egg whites
1 teaspoon vanilla extract
3/4 cup white sugar
2 tablespoons all-purpose flour
2 tablespoons grated orange zest
1/2 cup fresh orange juice
1/2 lemon, juiced
1 cup whipped cream
Preheat oven to 375 and grease two 9 inch rounc cake layer pans. Place 2 cups of the flour, 1 1/2 cups sugar, the shortening, salt, and 2/3 cup of the milk in a mixing bowl and beat for 2 minutes with an electric mixer at medium speed. Stir in the baking powder. Add the egg whites, remaining milk and 1 teaspoon of the vanilla and beat for 2 more minutes. Pour batter into the prepared pans. Bake at 375 degrees for 25 to 30 minutes. Let cakes cool then spread Lemon Filling between the layers and frost with any icing.
Lemon Filling: In a saucepan over medium heat combine 3/4 cups of the sugar, 2 tablespoons of the flour, the orange and lemon juice and the remaining egg. Cook until mixture has thickened. Remove from heat and let cook completely before folding in the whipped cream. Spread between cooled cake layers.
*Note, be careful how fast you heat up the filling. On my first try - I ended up with lemony scrambled eggs!
Everyone loved this cake, it was nice and light. As you can see, I added a Michigan logo because my grandfather is a HUGE fan of Michigan!
1 Egg + 1 T water
2 boneless skinless chicken breasts
3/4 cup crushed baked doritos
spray a baking pan with pan
Preheat oven to 350
Dip chicken in Egg wash and coat in Doritos
Bake for 25 minutes or until cooked through
This is great, tastes like a cheesy chicken. I highly recommend.
Friday, October 26, 2007
Wednesday, October 24, 2007
Chicken Cordon Bleu
4 sprays cooking spray, or enough to coat chicken
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
3 oz ham, four 3/4 oz slices
3 oz low-fat swiss cheese, four 3/4 oz slices
1/4 cup all purpose flour
1/4 cup honey mustard (I used egg beaters)
1/2 cup seasoned bread crumbs
Place chicken breasts between two pieces of plastic wrap and pound to 1/4-inch thickness; remove plastic wrap. Arrange 1 slice of ham and 1 slice of cheese on each chicken breast. Starting from shorter end of hcicken, roll up breast into a tight pinwheel. Tuck in ends. Secure with toothpicks. Place flour, honey mustard and bread crumbs in 3 separate shallow bowls. Add chicken to flour; turn to coat. Transfer chicken to honey mustard; turn to coat. Place chicken in bread crumbs; turn to coat. Transfer chicken to prepared baking sheet and coat with cooking spray. Bake until chicken is golden brown and cooked through, about 40 minutes. Remove toothpicks and serve.
WW: 7 points
I got this recipe from the GoodThingsCatered Blog (http://goodthingscatered.blogspot.com/2007/09/blog-post.html)
This was SUCH a hit. I LOVED hit. I marinated it overnight and during the day while I was at work. Next time I will just marinate it while I'm working as it was a bit strong this time. I served this along side rice and snow peas.
Garlic & Lime Marinated Chicken
1/4 cup fresh lime juice (I used the juice of 2 limes)
1/4 cup olive oil
2 Tbsp freshly minced garlic
1/2 tsp salt
1/2 tsp pepper
4 large bonless skinless chicken breasts
Basically, just marinate and cook. I grilled them, the recipe suggests baking them at 350 for about 45 minutes. I'm sure that would be good -- but they were GREAT on the grill!
WW: 6 points per breast
Tuesday, October 16, 2007
1 teaspoon dry yeast
2 tablespoons and 2 teaspoons brown sugar
2 cups flour
shortening or butter
In a large mixing bowl mix 1 tablespoon HOT water and 1 teaspoon yeast. Mix until yeast dissolves completely. Stir in 2/3 cup WARM water. Stir in 2 tablespoons and 2 teaspoons brown sugar. Slowly add 2 cups flour, stirring constantly. Continue stirring until the mixture is smooth and does not stick to the sides of the bowl. Lightly flour the counter and dip your hands into extra flour. Knead the dough until it is stretchy and smooth. Grease the cookie sheet well with butter/shortening and sprinkle it with kosher salt. Preheat oven to 475 degrees. Using liquid measuring cup fill a large saucepan at least 1/2 full of water. For each 1 cup of water, add 1 tablespoon baking soda. Divide the dough into 16 equal pieces. Shape the dough pieces into a pretzel shape. Bring the water in the saucepan to a gentle boil. Use a pancake turner to lower each pretzel into the pan. Count slowly to 30 then life the pretzel onto the greased and salted cookie sheet. Repeat until all the pretzels are done. Sprinkle some kosher salt on top of the pretzels and put them in the preheated oven for 8 minutes or until golden brown.
These were great, just like the ones from the mall. The only thing that was missing was the hot cheese! Yummm, I give these an A!
Diet Cherry Vanilla Dr. Pepper
Marinate the chicken in the soda over night, throw them on the grill. Quick and easy!
These were just ok... kinda dry and bland. I'm not sure if I would make them again or not..
Pumpkin Chocolate Chip Cookies:
1/2 cup unsalted butter (1 stick)
1/2 cup of margarine
1 cup of white sugar
1 cup light brown sugar
1 teaspoon vanilla extract
1 can pumpkin
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups (12 ounce bag) semi sweet chocolate chips
Heat the over to 350 degrees F and spray cookies sheets with nonstick spray. Using a mixer, beat the butter and margarine until smooth. Beat in the white and brown sugars, a little at time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, the mix int he vanilla and pumpkin. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Slowly beat the flour mixture into the batter, then stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 20 minutes, or until the bookies are lightly brown around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cook them on wire racks.
This recipe made me about 60-65 cookies.
WW: 2 points per cookie.
I'll post a picture soon!
Funfetti Cookies (recipe from the box!)
- Box of funfetti cake mix
- 1/3 cup of oil
- 2 eggs
- funfetti frosting
Heat oven to 375. In large bowl, combine cake mix, oil and eggs. Stir with spoon until throughly mositened. Stir in candy bits from cake mix. Shape dough into 1-inch balls. Place 2-inche apart on ungreased cookie sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in flour.
Bake at 375 for 6 to 8 minutes or until edges are light golden brown. Cool 1 minutes; remove from cookie sheets.
Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting (or you can mix the candy bits in with the frosting). Let frosting set before storing. Store in tightly covered container.
This made about 20 cookies
WW: 7 points per cookie
I made this over a weekend when I had family here -- they were a huge hit with everyone!