Raspberry-Balsamic Glazed Chicken - Dinner in less than 30...

Finally a nice light dinner after all the holiday binging! I didn't get a picture of this one because it was so delicious it didn't last long enough (and the Detroit Red Wings were playing so no time for lollygagging.) Serve with couscous or rice pilaf and some steamed fresh green beans (touch of butter and a dash of garlic salt) and there's a nice quick dinner for you. Oooooh and don't forget a fresh baguette to sop up whatever juices are left on the plate.

1 teaspoon olive oil
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh or 1/2 tsp dried thyme
1/2 tsp salt
1 chicken breasts, pounded to even thickness
1/3 cup raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon pepper

1. Sprinkle chicken with thyme, salt and pepper.
2. Heat oil in a skillet, add onions and cook until soft.
3. Add chicken to pan and cook until browned, about 6 minutes on each side.
4. Remove chicken from pan and keep warm.
5. Add raspberry preserves and balsamic vinegar to the onion mixture and stir until preserves are melted.
6. Spoon sauce over chicken.


This recipe is from Cookinglight.com so it's mostly healthy!

Santa Hat Pretzels

I saw a pic of these on Pinterest so I thought I'd try to make them. Super cute, fairly easy and people go nuts for them! Plan on making a practice batch before you bag them up as gifts or serve them to guests.  The chocolate takes some getting used to!

Supplies to make a ton:
1 large bag of mini pretzel twists, traditional shape
2 bags of meltable white chocolate
1 jar of red sprinkles
1 bag of mini marshmallows
Wax paper

Getting Ready...
1. Lay out wax paper sheets and arrange individual pretzels out in rows. Turn them sideways.
2. Cut marshmallows in half so that they are thinner than usual. Place in bowl nearby.
3. Fill bowl with sprinkles.

4. Melt white chocolate in the microwave, about 1-2 minutes, stopping halfway to stir. Stir until smooth. Very smooth.
5. Working in batches of about 6 at a time, spoon chocolate over half of the pretzel. Cover in sprinkles and attach a marshmallow half. You can only do a few at a time or else your chocolate will harden and nothing will stick to it.

6. Allow Santa Hats to cool completely before peeling off wax paper, about 10 minutes.

Sweet Corn Muffins with Mixed Berries

At Thanksgiving I made a traditional cheese cake with a cranberry-orange topping. Fast forward a month later and I still have half a bag of frozen cranberries left.  I thought, mmmmm...muffins....Then I saw a leftover bag of corn meal and I thought, mmmmm.....corn bread....So I tossed them all together and came up with some delicious treats.

1 1/2 Cups all-purpose flour
3/4 Cup granulated sugar
1/2 cup yellow cornmeal
2 tsp baking powder
2/3 cup low-fat sour cream or low-fat plain yogurt
1/4 cup melted butter
3 tablespoon fat-free milk (I used almond milk)
1 large egg, lightly beaten
1/2 Cup frozen cranberries and/or blueberries, thawed

Preheat the oven to 375 and line a muffin tin with cute seasonal cupcake papers (or regular ones, whatever.)

1. Whisk together flour, sugar, baking powder and salt in a large bowl. Set aside.
2. In another bowl, whisk together sour cream (or yogurt), butter, milk and egg.
3. Make a little well in the middle of the dry ingredients and add the liquid, whisking constantly until moist and just combined.  The batter will be stiff so bring your elbow grease!
4. Fold in berries.
5. Use a spoon to drop batter into cups. Don't worry, it will spread out and rise a little when they bake.
6. Bake for 20 minutes or until a toothpick comes out clean. Let cool on a wire rack.

Serve warm from the oven with a dollop of Cool Whip or for breakfast with a cup of tea!

Pumpkin Cheesecake with Maple Pecan Glaze

I made this for Thanksgiving and it was a smash hit. Reminiscent of a traditional pumpkin pie with the richness of a cheesecake. The caramel-like topping is not only crazy delicious, it looks good too. Need to wow your family? Make this. People will think you worked much harder than you really did!

Preheat oven to 325 degrees. Slide a cookie sheet or other oven-proof dish with sides onto the bottom rack.

For the crust:
1 1/4 cup graham cracker crumbs
1/4 sugar
5 tablespoons melted butter
Dash of cinnamon

1. In a large bowl, microwave the butter until melted, about 30 seconds.
2. Combine the graham cracker crumbs, sugar and cinnamon with the butter.  It's easier to use your hands than a spoon. 
3. Press the crumbs into the bottom of a 9 inch spring form pan and about a half inch up the sides. Chill in the fridge while you put together the rest of the cake.

For the filling:
3 packages (8 oz) plain cream cheese
1 can (14 oz) sweetened condensed milk
1 can (15 oz) pumpkin puree not pumpkin pie filling
3 large eggs
1/4 cup grade B pure maple syrup
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt

1. Using an electric mixer, beat cream cheese until fluffy, about 3 minutes.
2. Beat in eggs, one at a time, making sure to scrape down the bowl frequently.
3. Slowly mix in milk, pumpkin puree, syrup, cinnamon, nutmeg and salt.
4. Mix a few minutes more to make sure everything is well combined.
5. Remove crust from fridge and slowly pour batter in.  Give it a little shake to release any bubbles.

In the oven, fill your empty dish with about an inch of water. Careful, there might be steam when the water hits the pan. This will release steam as your cake bakes, keeping it moist so it shouldn't crack. This is the secret of cheesecake baking.

Slide the cheesecake pan onto the rack above the water pan. Bake for 1 hour and 15 minutes. Do not open the oven door to look at it! You'll let out the steam! Once the timer has gone off, turn off the oven and crack open the door, let your cheesecake cool like that for about 30 minutes. Transfer to fridge and chill at least 4 hours, overnight if possible.

For the glaze:
1 Cup heavy cream
3/4 Cup maple syrup
3/4 Cup chopped pecans

1. In a small saucepan, combine cream and maple syrup over medium-low heat. Bring to a low boil, stirring frequently.  Reduce temp to low and simmer for about 25 minutes, stirring frequently, until thickened.  Stir in pecans. Let sit on stove top until cool.
2. Pour over cheesecake and chill. 

Orange-Chipotle Candied Pecans

Make a double batch people, because one's not going to be enough! Literally double as the measurements. I made these for my cousin's birthday party and this was the email I got after: They're delicious, and we've been eating them like they're going out of style--when they're really just out of supply :) While asking me to send him the recipe....


They take an hour to bake and then time to cool, so plan ahead....

1 tablespoon grated orange rind
1 tablespoon fresh orange juice
1 large egg white
2 cups pecan halves, check through for shell bits first
1 tablespoon brown sugar (add a tablespoon or more if you want them to be sweeter)
1 tsp salt, sea salt if you have it, but regular is fine too

1/2 tsp chipotle chili powder (regular chili powder could work in a pinch, but you really want that smokey flavor from the chipotle)
Cooking spray
1/2 cup sweetened dried cranberries (add more if you like them)


1. Preheat oven to 225 degrees.
2. Whisk orange rind, juice and egg whites until frothy.
3. Stir in sugar, salt and chili powder.
4. Add pecans and stir with a big spoon to get all the goodness on the nuts. 
5. Spray the cooking sheet with the cooking spray and arrange the pecans in a single layer. Bake for 1 hour stirring the nuts a few times to get them nice and brown on all sides. They'll look soggy, but that's OK.
6.  Let the nuts cool completely and they will harden into crunchy candied pecans.  Mix in the cranberries for a salty-sweet combo. 

Easy Broccoli and Cheese Soup

When I say easy, I mean EASY! I used fresh broccoli but if you really want east, you can get frozen broccoli already cut up. Oh and it's not full of fat!

Serves 8

1 tbsp butter
1 medium onion, chopped
2 cups broccoli cut into bite sized pieces
3 cans of low-fat cream of potato soup
4 Cups of fat-free milk (I used soy milk)
3/4 cups shredded cheddar cheese
1 tbsp Dijon mustard
1/4 tsp chili powder
salt and pepper to taste

1. Melt butter and saute onions, over medium-low heat, until translucent, about 7 minutes.
2. Add soup and milk. Stir to combine. Use more milk if you want it soupier, use less if you want it more like a chowder.
3. Add broccoli and continue to simmer until broccoli is tender, about 5-7 minutes. Stirring occasionally to prevent sticking.
4. Remove from heat, stir in mustard, chili powder and cheese.
5. Serve with a sprinkle of extra cheese if you'd like.

Chewy Granola Bars

I got tired of the weird chemical taste in my low-fat granola bars. They were either soggy or too crunchy, so I found a recipe and made my own.  You can alter the recipe to include any dried fruit you want.  The recipe suggests a tropical mix, but I bought dried blueberries and it turned out fantastically.

Cooking spray
2 tsp all-purpose flour
2/3 cups all-purpose flour
1/3 cups whole-wheat flour
1 tsp baking powder
1/2 tsp salt
1 1/4 cups packed brown sugar
1/4 cup vegetable oil
2 tablespoons fat-free milk
2 large eggs
1 1/2 cups granola cereal (without fruit) plain or honey flavored
3/4 cups dried fruit
1/2 cup sweetened coconut flakes

Preheat oven to 350 degrees.

1. Use cooking spray and 2 tsp flour to grease and flour a 13 X 9 inch pan.
2. Whisk to combine flours, salt and baking powder in a medium bowl, set aside.
3. In a mixing bowl, combine sugar, oil, milk and eggs.  Mix until well combined.
4. Slowly add flour mixture and mix on low until a light brown batter forms.
5. Fold in granola and fruit.
6. Pour in prepared pan and spread evenly.  Sprinkle coconut flakes.
7. Bake at 350 for 20 minutes or until golden brown.
8. Allow to cool completely before cutting into bars.

Cooking Light, Jan. 2000

***Crock Pot Alert*** Italian Sausage and Lentil Bean Stew

This was an easy dish to throw together in the slow cooker.  Serve it on a chilly Fall day with a loaf of crusty French bread for dipping! Make sure you rinse your dried lentils first or you might get a few gritty bites of dirt...

2 teaspoons olive oil
1 clove of garlic, minced
1 small onion, chopped

1 cup Shitake mushrooms, sliced or chopped
1 cup dried lentil beans, washed
2 bay leaves
3 cups frozen spinach
1 package of Italian turkey sausage links
3 cups chicken broth
1/4 tsp salt
1/2 tsp ground black pepper
1. Heat oil in a medium pan and add onion and garlic. Saute until soft, but not browned.
2. Add mushrooms and cook until juices evaporate.

3. Pour vegetable mixture into bottom of crock pot.
4. Cover veggies with lentil beans.
5. Add Bay leaves and spinach.
6. Top with sausages, salt and pepper. Add broth.
7. Let cook on low for 7 hours.

Sprinkle bowls with Parmesan cheese and serve. Makes 4 servings.

Take That! Italian Restaurant Style Salad - Balsamic Vinegarette

Go buy yourself some good quality balsamic vinegar. Seriously, the good stuff. You won't use much of it for each serving so it's ok to spend $15-20 on a condiment. It will MAKE the meal. 

I made this to go alongside some grilled pork chops and roasted red skinned potatoes. I wish we had had more salad!!!!! I didn't use the fruit and cheese, but I thought about how awesome it would have been with them!

3 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1 Tablespoon minced shallot
1 Tablespoon fresh parsley, chopped
1 teaspoon Dijon mustard
Pinch of salt
1/4 teaspoon fresh ground black pepper
1 garlic glove, smashed
3 cups mixed salad greens
1/4 dried cranberries or cherries (optional)
2 tablespoons feta or goat cheese

1. Combine all ingredients up until salad greens. Whisk together until smooth. Let sit 5-10 minutes for flavors to merge.
2. Pick out the garlic chunks and discard.
3. Add greens, fruit and cheese. Toss to coat.
4. Serve. Yum!

Fall Vegetable Curry

Even though it doesn't feel like fall where I live, I'm sure it does where some of you are, so let's celebrate the delicious, rich flavors that come this time of year. Sweet potatoes add sweetness and curry gives a little bit of heat. This was so good, I couldn't wait to eat the leftovers the next day. Serve with rice or couscous, as I did, to round out this yummy dish....


1 1/2 tsp olive oil
1 Cup diced and peeled sweet potatoes
1 Cup cauliflower cut into bite sized pieces
1/4 thinly sliced yellow onion
2 tsp curry powder (add more if you like it spicier)
1/2 Cup vegetable broth
1/4 tsp salt
1 (15 oz) can chick peas, drained and rinsed
1 (14.5 oz) can diced tomatoes, undrained, (try to get the no-salt kind)
2 tbsp cilantro
1/2 Cup Greek style yogurt

1. Heat olive oil in a large non-stick pan over medium-high heat. Add sweet potatoes and saute for about 3 minutes.
2. Decrease heat to medium, add cauliflower, onions, and curry powder. Stir to combine and cook for 1 minute.
3. Add broth, salt, beans and tomatoes. Bring to a boil, cover and reduce to a simmer.
4. Simmer for about 10 minutes until veggies are tender, add another 1/2 of broth if it becomes too thick. Serve over couscous (or rice) sprinkle with cilantro and add a scoop of yogurt.



This recipe came from CookingLight.com and equals to 6 points on WeightWatchers.

Poor Man's Caviar

Delicious appetizer with crostini, pita chips or over a nicely grilled chicken, along with some roasted carrots and you have a lovely fall dinner for two!

1 large eggplant
3 tbsp olive oil, divided (you'll need it twice)
sea salt and pepper
1 tbsp fresh lemon juice
1 tbsp balsamic vinegar
1 clove garlic, mashed
several sprigs of fresh mint

1. Preheat oven to 375 degrees.
2. Trim off edges of eggplant and slice in half lengthwise.
3. Rub surfaces with 1 tbsp olive oil and sprinkle with salt and pepper. Bake cut side down until flesh is tender, 40-50 minutes.
4. Let eggplant cool until it's easy to handle then peel off the skin. Chop flesh until it's the texture of chunky salsa.
5. Combine chopped eggplant with remaining olive oil, lemon juice, balsamic vinegar and garlic. Add salt to taste.
6. Let the mixture rest 20-30 minutes so all the juices and flavors mingle.  Add sprinkle of fresh chopped mint and serve.

BBQ Chicken Wraps

So I'm in graduate school now and am ridiculously busy with schoolwork. The other night I lost track of time and realized it was already close to 8 PM and hadn't gotten dinner started at all.  I had chicken in the fridge and tortillas in the pantry. I found this recipe on the Weight Watchers website and thought I could make it really quick.

Really quick indeed! I had dinner on the table by 8:30. Top chicken with sliced avocado and mixed greens for a delicious sandwich for dinner! This recipe made enough for 6-8 wraps. They were just as good for lunch the next day! This is a sweet BBQ sauce with a kick from the hot sauce.

Marinate your chicken! Over night if you can, but if you forget, an hour should do it. I used vegetable oil, Dijon mustard, a dash of red wine vinegar, salt and pepper.

2 chicken breasts, marinated
1 fresh avocado, sliced
3 Cups mixed greens or lettuce

1 Cup diet coke (I know, weird, but trust me you won't taste the "diet" part when it's done)
1 Cup ketchup
1/4 cup Worcestershire sauce
1 tsp hot sauce (more if you like it spicy)
3 tbsp steak sauce
1 tsp dehydrated onion flakes
1 tsp garlic powder
salt and pepper to taste

1. Combine all ingredients, except chicken, in a small pan and bring to a boil. Lower heat to simmer and let sauce thicken, stirring occasionally.
2. While your sauce is simmering, grill your chicken.
3. Once chicken is cooked all the way through, slice into bite sized pieces or shred meat with a fork (however you prefer it) and toss in a medium bowl with a cup of sauce.
4. Place chicken-sauce mixture on tortillas, top with slices of avocado and mixed greens. Drizzle extra sauce on if you want.  Fold tortilla and use a toothpick to hold your wrap together.

Creamy, Light Mac & Cheese

I've tried to make homemade mac & cheese for a long time. It's always grainy and kind of pasty, not to mention horribly unhealthy.  I finally found a wonderful recipe that was equally delicious and so much less fattening than traditional mac & cheese. Ok, don't freak out when you read this, but the eggs and heavy cream are replaced with pureed butternut squash.  Wait! I know, weird, but it actually adds quite a bit of dimension and is extremely creamy.  Try it! I promise, you'll like it!

Use a serrated bread knife to cut the squash up into chunks. It's much easier.

3 cups cubed and peeled butternut squash
1 1/4 cups fat-free chicken broth
1 1/2 cups fat-free milk
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
2 Tbsp fat-free greek yogurt
1 1/4 cups shredded Gruyere cheese
1 cup grated romano cheese
1/4 cup grated Parmigiano cheese
1 pound elbow macaroni
Cooking spray
1 tsp olive oil
1/2 cup bread crumbs
2 tbsp fresh parsley

1. Preheat oven to 375 degrees

2. Combine squash, broth, milk and garlic in a medium saucepan, bring to a boil over medium-high heat. Reduce to a simmer and let cook until squash is tender, about 20 minutes.

3. Meanwhile, cook pasta according to package directions. When pasta is al dente, strain and set aside.

4. Place hot squash mixture in a blender. Add yogurt, salt & pepper. Puree until smooth. Seriously, watch out for hot splashes, they burn.

5. In a large bowl, add squash puree to cheeses and mix throroughly. Add pasta and stir to combine.

6. Spray casserole pan with cooking spray and transfer pasta mixture to pan.

7. Combine bread crumbs, olive oil and parsley in a small bowl, and sprinkle over mac & cheese.

8. Bake 25 minutes or until bubbly and lightly brown on top.

*Cooking Light magazine is my new favorite reading material. This recipe is from the September issue.*

Grown-Up Bacon & Egg Sandwhich (Caramelized onions, pancetta and arugula)

Fried egg sandwiches....mmmm....so good. There was a little breakfast joint in McKinney, TX, called Bill Smith's Cafe, that had the greatest egg sandwiches: perfectly fried egg with lettuce, tomato, cheese and mayonnaise. I always try to make it but it feels so heavy when I do it at home for breakfast. Then I came across this little recipe in the Breakfast for Dinner article in September's Cooking Light magazine. I changed it around a little bit to work with what we had in the fridge and it was amazing! With caramelized onions and arugula, it's a little more sophisticated then a Bill Smith breakfast sandwich and happened to be perfect for an easy weeknight dinner.

*recipe makes 2 sandwiches, double if you need four*

6 slices of pancetta (if using regular bacon use only 4 pieces)
1 whole yellow onion, sliced nice and thin
1 tablespoon water (ok, I'll be honest I used Sam Adam's Oktoberfest instead!)
1/2 tsp Tabasco or other hot sauce
1 tablespoon butter (ok, I used more)
Dash of sugar
Cooking spray
4 slices of hearty multi-grain bread
2 large eggs
1/8 tsp salt
1/4 tsp pepper
1 cup arugula
2 slices swiss cheese, optional

1. Cook pancetta (or bacon) in a non-stick pan until crisp.  Remove pancetta to a plate lined with paper towel. Leave the grease in the pan (yikes, I know but wow it's good)

2. Add onions, water (beer) and hot sauce to the bacon pan. Stir to coat well and let cook over a medium heat.  Sprinkle in your dash of sugar. Stir frequently to prevent fast browning. You want these puppies to soften and turn a soft golden brown. The onions will reduce by more than half the original size.  They'll get limp and sweet and mmmmm good. About 15-20 minutes is good. Cook for less time if you like them crunchy.

3. While onions are cooking, heat a skillet over medium heat and coat with cooking spray (ok, yep, I used butter.) Grill your slices of bread until golden. Set aside.

4. In the same pan, fry your eggs to your desired doneness.  Season with salt and pepper. If you want, you can throw on a piece of cheese and melt it on your eggs.

5. Build your sandwich! Place half of the onions on one piece of bread, top with egg, then add arugula. Top with bread and serve with a side of fresh fruit.

Faux-Lime Pie

Key Lime Pie! Oh, yeah, I cannot turn it down. Ever. No matter how big of a meal I just had and how full I am, if there's Key Lime Pie, I'm eating it!  So creamy and so tart! This one is way easier than I thought it would be and sooooo much better for you than traditional pie. Of course, it's pie and pie isn't good for you, but cut out the cream and the heavy reliance on egg yolk and it's not so bad. I feel like I need another piece...

If you don't have limes, you can substitute lemons instead.

Pre-made graham cracker pie crust
14 oz. can fat-free sweetened condensed milk
8 oz. liquid egg substitute ("Egg Beaters")
3/4 cups fresh lime juice
Cool Whip for topping

1. Preheat oven to 325 degrees.
2. Whisk together milk, "eggs" and lime juice until well combined.
3. Pour into crust.
4. Bake pie 15-20 minutes until center jiggles but edges do not.
5. Let pie cool 15 minutes then transfer to the refrigerator. Chill at least 1 hour.
6. Slice pie and top with Cool Whip.



*Thanks WeightWatchers for this yummy piece of heaven!!!!

Brown Sugar Zucchini Bread

Yep, it's late summer. And that means zucchini! If you have happen to have a garden anywhere in the US, chances are you have zucchini coming out of your wazoo!  What to do with it? What to DO with it? Everyone can make zucchini bread and everyone has a recipe, but this one might be worth checking out. Especially if you don't like dried out boring zucchini bread!

Mix this by hand! It's hardly any work and seriously, use your hands when you mix in the zucchini. It's fun!

2 Cups all-purpose flour
1/2 Cup brown sugar, packed
6 tbsp regular sugar
1 1/4 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 Cup old fashioned rolled oats
3 large eggs
3/4 cup vegetable oil
2 tsp vanilla
2 Cups shredded zucchini
more brown sugar for sprinkling

1. Preheat oven to 350 degrees and grease a bread loaf pan and instead of flouring like you usually do, try granulated sugar! Bread pops out easier and has a sweet crunchy outside!!!
2. Combine dry ingredients in a large bowl and whisk until well combined. No chunks!
3.  Make a little well in the middle of the flour mixture.
4. In a separate small bowl, whisk together eggs, oil and vanilla. Add to your dry ingredients and stir until just combined. Don't over mix it or your bread will be tough! It's going to seem too dry, don't panic.
5. Mix in the zucchini until everything gets all moist and squishy. If you have some nuts, toss them in at this time.
6. Pour batter into greased and sugared pan.  Generously sprinkle extra brown sugar on the top. This will give you the crunchy topping that makes this one special!
Bake at 350 degrees for 60-65 minutes or until a toothpick comes out clean.

It's delicious the way it is or you can jazz it up with some vanilla frosting and toasted coconut shavings.

To toast coconut, heat a non-stick pan over medium-low heat. Add coconut and stir frequently until the edges begin to brown. Stay with it and watch the pan. It won't take long for it to burn past recognition! 

Asian Inspired Slaw

Have you ever had a fish taco? Mmmm....that delicious cabbage slaw mix that makes the yummy crunch? Yep, I wanted to recreate that on chicken tacos and found this little recipe. Not to mention its loaded with with veggies and very colorful for a nice presentation.

2 Cups carrots, shredded

2 Cups red cabbage, shredded

1 Cup radishes, shredded

1 Cup jicama, shredded ***

1/3 cups scallions, chopped

3 Tbsp fresh mint leaves, chopped

2 medium jalapenos, seeded and finely chopped

2 Tbsp orange marmalade 

4 tsp rice vinegar

2 tsp toasted sesame oil

1/2 tsp salt

2 Tbsp sesame seeds

Combine vegetables in a large bowl. 

Combine marmalade, vinegar, oil, salt and sesame seeds in a small bowl. Whisk until well mixed.

Stir dressing and vegetables together. 

Serve with grilled chicken and soft corn tortillas or grilled fish. 

*** Jicama is like potato that smashed into an apple.  It's a root and needs to be peeled. It's crunchy like an apple but more dense like a raw potato with a slightly sweet taste. It's great in salads. 

Baked Blueberry French Toast

This recipe comes from the Mayo Clinic as part of their weight management program.  In the middle of making this, I discovered that I should have started making it last night!  The recipe recommends allowing the bread to soak at least 8 hours, but I let it soak 20 minutes and it turned out just fine. Perfect brunch to get our Saturday started!  I did cut the recipe in half for just 2 of us.

Night before breakfast:
8-10 slices of french baguette or sourdough bread
4 egg whites
1 cup soy milk (I used almond milk)
1/4 tsp nutmeg
1 tsp vanilla
1 tbsp brown sugar

1. Spray a 9 inch square baking pan or lasagna pan with cooking spray, lay out bread in a single layer
2. Whisk together remaining ingredients until frothy and well combined.
3. Pour egg mixture over bread, cover and refrigerate until bread has soaked up the liquid.

Morning of breakfast:
3/4 C fresh blueberries, whole or chopped
3 tbsp brown sugar
1 tbsp canola oil (if you're not worried about calories, use melted butter)
1/4 C chopped walnuts or pecans

1. Pre-heat oven to 400 degrees.
2. Sprinkle blueberries over bread.
3. Combine brown sugar, nuts and oil, sprinkle over bread and berries.
4. Bake until golden brown and blueberry juice begins to bubble, about 20 minutes.

You can sprinkle a little powdered sugar for appearances although I'm sure that makes it a lot less diet friendly!

Creamy Taragon Chicken Salad

I'm addicted to this chicken salad. So was my neighbor in McKinney, TX when she was pregnant. I was making a lot of this salad and packing it in containers for her. When I told her we were moving, she said, oh I'm going to miss you, now can I have your chicken salad recipe?

You can poach and shred your own chicken or you can buy a roasted whole chicken from the grocery store deli and tear it apart. I recommend this because it's way easier and if I can avoid touching raw chicken, I'm a happy girl! You can also make it healthier and use low-fat everything, but I just can't give up my mayonnaise yet so I use regular mayo.

1 whole roasted chicken, shredded with as much meat as you can scavenge
1/3 cup chopped walnuts or pecans
2/3 cup low-fat sour cream
1/2 cup mayonnaise
1 tbsp dried tarragon
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 cup finely diced celery
1 1/2 cups seedless red grapes, halved or quartered, depends on how big you want your chunks

1. Preheat oven to 350 degrees. Or use a toaster oven.
2. Spread walnuts in a single layer on a baking sheet and roast until golden brown. Watch them carefully because its very easy to go from golden brown to burnt black when roasting nuts!
3. Stir to combine all ingredients in a large bowl.
4.  Let chill for 30 minutes before serving. I mean hey, you can totally eat it right away but there's something yummier about cold chicken salad on soft sourdough bread!

Turkey Sausage and Cheese Tortellini "Soup"

The recipe calls it soup, but I think it's a heartier dish than that, but it's still light enough for a summer dinner.  It's also souper easy, ahahhahaha! If you can't find ground Italian turkey sausage, just buy the links, cut the skin open and scoop out the meat inside.

1 lbs ground turkey Italian sausage, hot or mild, your choice
1 (16 oz) package of cheese tortellini
1 (14 oz) fat free beef broth
1 (15 oz) can Italian stewed tomatoes
Parmesan cheese

1. Boil tortellini according to package directions.
2. Meanwhile, brown sausage in a medium to large sauce pan.
3. Add beef broth and allow sausage to simmer a few minutes to let the flavors mingle.
4. Add tomatoes with juice, break up big chunks of tomato with a spoon.
5. Simmer sauce while the tortellini finish cooking
6. Add tortellini to sauce and serve with a sprinkle of good Parmesan cheese


*Adapted from Cookinglight.com 

Coconut Rice

I had this at a Thai restaurant and loved it so much, I asked the waitress how they made it. She disappeared for a few moments and came back with the "secret" recipe.  It's an awesome alternative to boring white rice! I scaled this recipe for two people but you can easily adapt it to feed 4-6 people, just use the serving directions on the back of the bag of rice and replace half the liquid with coconut milk.

***Make sure you rinse the rice off or you'll end up with paste! Put rice in a bowl, fill with water and let soak for a few moment, empty water and repeat until the water is no longer cloudy***

Butter, enough to coat the bottom of a small sauce pan
2 Tablespoons fresh ginger, minced
1 Cup white Basmati rice, rinsed
1 Cup coconut milk
1 Cup water
Pinch of salt
1 tablespoon cilantro, chopped

1. Saute ginger in butter until fragrant.
2. Add rice and stir to coat with butter/ginger mix
3. Add water and coconut milk, bring to boil and then cover and reduce to a simmer. Cook until liquid is absorbed, about 10 minutes.
4. Stir in salt
5. Serve with a sprinkle of cilantro

***Crock-Pot Alert*** Tuscan Pot Roast

We just moved to California where everyone said "oh, you don't even NEED air-conditioning." But then a heatwave rolled in and the house was waaaaay to hot to turn the oven or stove on and we were out of gas for the grill...Crock Pot time!

This was delicious with egg noodles but you could serve the pot roast over rice also.  This recipe makes a ton of food so plan for left-overs...

1/3 cup olive oil
1 2lb bottom round pot roast (I used a small brisket trimmed of fat since I couldn't fine bottom round)
2 large onions, cut into quarters
2 celery stalks, sliced thin
2 carrots, peeled and sliced thin
2 garlic cloves, minced
1 small can tomato paste
1 cup red wine
1/2 cup dried mushrooms (porchini, cremini or portobello)
1 tablespoon salt
1 tsp dried oregano
1 28 oz can whole tomatoes

1. Heat oil in a large skillet (preferably not non-stick) over medium-high heat. Brown roast so that all sides have a nice golden color. Transfer meat to slow-cooker.
2.  To the oil, add onions, carrots, celery and garlic, cook until veggies are tender stirring frequently for about 10 minutes.
3.  Add tomato paste and stir to coat vegetables. Transfer to slow-cooker.
4.  Pour the wine into the pan and scrape up any brown bits left in the pan. Let simmer for 2 minutes.
5. Add the heated wine to the crock-pot.
6. Sprinkle dried mushrooms, oregano, salt and pepper over veggies and meat.  Add tomatoes with 1 cup  of their juices.
7. Cook on low for 8 hours or high for 4 hours.

Lemon Shrimp with White Beans and Couscous

It seems like I haven't cooked a good meal in weeks, but yesterday I unpacked my pots and pans and most of my dishes.  The first thing I did was run to the nearest fish monger for some shrimp.  We've lived so far from the ocean for several years now so we didn't always get the freshest seafood. In fact the words, "what the F---is that smell?" was a frequent phrase whenever I did feel brave enough to buy the sad looking crustaceans at the grocery store. Not this time. In fact I shoved my face in the bag to try and get a whiff. You know it's fresh when it doesn't smell!

This dish is easy and very, very delicious.  I would be pleased to serve this to guests. Although for guests I'd use the full amount of butter, for us I used half. If you don't like couscous, you could use rice or even pasta.

1 Box plain couscous
dash of salt & pepper to taste
3 tablespoon unsalted butter, divided
2 cloves garlic, chopped
4 scallions, chopped
1 lbs raw medium shrimp, peeled & de-veined
1 can cannellini or white beans, rinsed
1/2 cup fresh parsley, chopped
2 tablespoons fresh squeezed lemon juice

1. Prepare couscous per instructions on box.
2. heat 1 tblsp butter in a large saute pan over medium-high heat.
2. Add garlic and scallions, cook until garlic becomes golden
3. Add shrimp and cook until pink on all sides.
4. Stir in beans, parsley, lemon juice, remaining butter, salt and pepper. Cook until heated through.

Serve with couscous and a salad.

Black Berry Crush - Vodka Cocktail

It's 106 degrees outside. You need a refreshing adult beverage that isn't a margarita. You need a black berry crush! This recipe is for single servings but you can adapt it to make a pitcher for a gathering. (put your Vodka in the freezer...)

4 black berries
1 tablespoon lemon juice
1 tablespoon simple syrup *see below
1 shot glass of vodka (give or take, your choice)
Seltzer water
Ice

In a large glass, combine berries, lemon juice and simple syrup.  Crush berries lightly with a fork to release their juices.  Add Vodka and ice.  Pour enough seltzer to make a full glass. Give a quick stir to mix everything together. Toss in a straw and enjoy!

* simple syrup is an easy sweetener... bring 2 cups of sugar and 2 cups of water to a boil over medium-high heat until sugar is dissolved. Let cool before adding to any drink to sweeten.  Stores for up to 1 month in a closed container.  Also perfect for making Sweet Tea. 


Thanks Martha Stewart Living for always including a cocktail suggestion! 

Savory Sausage, Onion and Spinach Turnovers

As my husband said when he first bit into these little yummy meat pies...This isn't terrible! In fact it's really not terrible. Please keep this recipe. I'm not being nice, I mean this is really good...

1 Tablespoon Olive Oil
2/3 cup chopped red potatoes
1/3 cup sliced red peppers
1/3 cup chopped yellow onion
1/2 ground Italian turkey sausage or 2 links, casings removed, sliced into small disks
3 cups rinsed and chopped spinach
2 tablespoons fresh basil, finely chopped
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 package refrigerator pie dough
2 tablespoons water
1 egg white, lightly beaten
3 tablespoons Parmesan cheese

Preheat oven to 400 degrees.

1. Heat oil in a large skillet over medium-high heat.
2. Add potatoes, onion and peppers and saute until onions begin to brown, about 4 minutes.
3.  Add sausage and stir to crumble as it browns.
4. Add spinach and stir until wilted.
5. Add basil, salt, red pepper flakes and stir until well mixed.

Set aside deliciousness...

1. Roll out 1 sheet of pie dough (most boxes come with 2 sheets)
2. Cut dough disk in half.
3. Spoon filling onto half of the pie halves
4. Brush the edges with egg whites and fold dough over matching the edges as best as possible.
5. Press fork tine along edges to seal the turnovers.
6. Repeat with remaining mixture and dough, making 4 turnovers
7. Brush tops with egg whites and sprinkle on cheese.

Bake at 400 degrees for 18 minutes or until golden brown.

Grown-Up Sloppy Joes

The recipe called for cremini mushrooms, but I happened to have porcini mushrooms on hand and it was still very delicious. You could use artisan rolls and up the ante on the grown-up flavors even more.

1 tablespoon olive oil
12 oz ground sirloin
8 oz chopped cremini mushrooms (fresh or dried and reconstituted)
1 cup finely chopped onions (use shallots for a sweeter flavor)
3 cloves garlic, finely chopped
1/2 cup tomato paste
1 tablespoon fresh oregano, dried would be fine but will lack to umph of fresh
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon molasses (I used brown sugar because I dislike molasses)
1/4 teaspoon salt
3/4 teaspoon ground pepper
1/2 teaspoon hot sauce

1. Heat a large nonstick skillet over medium-high heat. Add oil to coat pan.
2. Add beef and brown until cooked through, about 4 minutes, breaking up large chunks as it cooks
3. Add mushrooms, onions and garlic, saute until onions are soft.
4. Add tomato paste and mix well.
5. Add remaining ingredients and cook until mushrooms are tender.


**Recipe Courtesy of CookingLight.com**

Chili-Beef Tacos

I've never liked that weird reddish powder taco seasonings. I always thought it tasted too strong, was way too salty and turned my taco meat a weird color.  I've tried to make my own several times, but often the recipes call for a lot of obscure Mexican seasonings that I didn't have on hand, so I skipped them.  It was never quite right.  I found this recipe on Weight Watchers and thought what the heck, I'll give it a try.  I was really surprised at how easy it was and how flavorful it was with just a few ingredients.  Besides, it's better for you than that other stuff.  We used crunchy corn tacos, but you could use it anyway you want.

Makes about 6 full tacos...

2 Tbsp chili powder 1/2 tsp ground cumin 1 tsp olive oil 1 small onion, minced 2 cloves garlic, minced 8 oz ground beef 8 oz canned tomato sauce 12 oz can kidney beans 6-8 store bought taco shells 4 tbsp light sour cream 4 tsp chopped cilantro 1. Toast chili powder and cumin in a dry pan over medium heat until fragrant, about 30 seconds. 2. Add olive oil, and stir constantly until a paste of formed. 3. Add onions and saute until soft 4.  Add garlic and cook until fragrant, about 3 minutes 5. Add beef, cook until brown all the way through 6. Add tomato sauce and beans and simmer for about 5 minutes. Assemble your tacos and sprinkle with fresh cilantro.

Root Beer Glazed Pork Chops

These are quite easy and very impressive at the same time. Serve along side mashed or baked sweet potatoes.  You can roast the chops or grill them, your choice. I roasted mine because we were out of propane for the grill!

2 Cups root beer
2 Cups veal or beef stock
4 16 oz bone-in pork chops
4 teaspoons creole seasoning
4 teaspoons olive oil

1. Combine root beer and stock in a medium saucepan.  Bring to a boil then reduce to a simmer until a thick syrup forms, down to about 1 cup. This will take about an hour.

2.  Preheat oven to 425 degrees.  Season pork chops with creole seasoning on both sides.  Drizzle each chop with 1 tsp of oil.

3.  Roast until cooked through, 150 degrees on an instant read thermometer, about 12-15 minutes. 

4.  Once pork is cooked, transfer to plates.  Drizzle the glaze on each chop and serve. 

If you don't have creole seasoning, you can make your own:

Combine paprika, salt, garlic powder, black pepper, oregano and thyme.  Add a little bit of cayenne pepper if you want it spicier.

Linguine with Chicken Ragu

For some reason this was the recipe that made me fall in love with cooking. I think it's also the meal that made my husband fall in love with me!  I was home sick from work, napping with Food Network on in the background. Something about Giada de Laurentiis' Everyday Italian that stopped me in my tracks, it looked so good and so easy that I could smell the woody smell of the rosemary through the TV.  I rushed to the store and got what I needed! 

Serves 6 as a main course.

2 Tbsp olive oil
1 1/2 lbs boneless, skinless chicken thighs, chopped into chunks (sometimes I use chicken breast since that's what I have on hand and it's just as good, although less meaty in flavor)
1/2 Cup Shallots, finely chopped
1 Tbsp Garlic, minced
2 tsp finely chopped fresh Rosemary
2/3 Cups dry white wine
4 Cups Quick Marinara Sauce
Salt & Pepper to taste
1 lb dried linguine
1/2 shredded Parmesan Cheese

1. Heat oil in a large skillet over medium-high heat.  Add the chopped chicken and cook until juices evaporate and chicken is golden brown on all sides, about 10 minutes.

2. Add the shallots, garlic and rosemary.  Saute until tender, about 2 minutes.

3.  Add the wine (it's about to sound like a real kitchen now) and stir to scrape up any bits of browned stuff on the bottom of the skillet.

4. Add the marinara sauce and bring to a simmer. Salt and pepper to taste.

5. Reduce heat to medium-low and simmer gently until the flavors blend.

Meanwhile...

Boil a large pot of salted water and add linguine.  Cook pasta until al dente, slightly chewy not cook all the way through. Drain pasta, reserving 1 Cup of cooking water.  Add pasta to sauce, adding cooking water a little at a time to moisten the pasta.

Transfer to a large serving bowl and sprinkle with Parmesan cheese!

Quick Marinara Sauce

Every cook needs a basic go to tomato based sauce.  This one is simple and is the foundation work for many great meals.  Jazz it up with extra garlic and dried red-pepper flakes for a spicy and bright sauce over penne, or use as is in a lasagna.  Make a big batch of it and freeze into smaller portions to have on hand for a quick dinner. This recipe makes about 6 cups.

2 (28 oz) cans whole tomatoes in juice
1 bunch of fresh basil, stems removed
1/2 Cup extra-virgin olive oil
2 small onions, finely chopped
4 garlic cloves, finely chopped
1 tsp dried oregano
1 tsp sugar
salt and pepper to taste

1. In a blender, puree the tomatoes with their juice and the basil until almost smooth.  Set aside.
2. Heat oil in a large sauce pan over medium heat.
3. Add onions and garlic, saute until very tender, about 10-12 minutes, you don't want the garlic and onions to brown as that may alter the taste of the sauce.
4. Add tomato puree, oregano and sugar, bring to a simmer over medium-high heat.
5.  Decrease the heat to medium and simmer until sauce begins to thicken, stirring occasionally for about 10 minutes.
6.  Add salt and pepper to taste. 


Recipe courtesy of Giada's Family Dinners by Giada de Laurentiis

Creamy Chicken Penne

At the holidays, someone gave me a cookbook from the amazing people at Philadelphia cream cheese! Could anything be better than an entire cookbook devoted to CREAM CHEESE? Well yes, there could be, while some of the recipes are a little off because cream cheese is slightly sweet and not always quite right. But quite a few of them are very tasty and very easy, like this one! 

It's sort of alfredo-ish but a little lighter, more suitable for a yummy Spring dinner!

2 Cups penne pasta
1 lbs boneless chicken breast, cut into chunks or strips
1 small onion, chopped
1 Tbsp olive oil
2 Cups sugar snap peas (sugar snap peas are really hard to find in grocery stores where I live, so I used regular green peas))
1 small red pepper, chopped
2 tsp garlic, minced
2 Tbsp butter
1 Tbsp flour
1 1/2 Cups milk
4 oz cream cheese, cubed
1/2 Cup shredded Romano cheese
1 Tbsp finely chopped parsley

1. Cook pasta as directed on package.  Meanwhile, cook chicken and onions in hot oil in large skillet on medium heat 6 to 8 minutes, or until chicken is done and lightly browned.
2.  Add peas, pepper and garlic, cook and stir 1-2 minutes until veggies are slightly softened. Remove from heat and cover to keep warm.
3.  Melt butter in medium saucepan on medium heat.  Stir in flour until well blended.  Gradually stir in milk and stir until dissolved. Bring to a boil and cook for 2 minutes or until thickened, stirring constantly. 
4.  Add cream cheese and Romano, cook 2-3 minutes, stirring vigorously until smooth.  It will look chunky for a bit and then all of a sudden become creamy. Add salt and pepper to taste.
5.  Drain pasta, place in a large bowl, add chicken mixture, pour cheese sauce and toss lightly like a salad.

Recipe courtesy of Philadelphia's Spread a Little Joy, A Collection of Simple and Delicious Philadelphia Recipes to Inspire and Enjoy

Baked Eggs with Cheddar & Potatoes...

"No matter how experienced a cook you are, you eventually come to believe that simple is best." I have no clue who said that, but this recipe shows it's true. Simple, easy to throw together for a hearty and impressive breakfast. Oh and it's a one-pot meal!

I cut this in half since it was just two of us eating and eight eggs seemed excessive, but I'll include the full recipe for you.

3 Tablespoons butter
1 1/2 lbs red-skinned potatoes, diced
1/4 cup chopped parsley
2 large garlic cloves, minced
1 tsp kosher or sea salt
1 tsp fresh ground pepper, to taste
8 large eggs
1 cup shredded good quality medium or sharp cheddar cheese

1. Preheat oven to 400 degrees
2. Melt butter in a cast-iron skillet or other oven-proof pan.
3. Add the potatoes and cook, stirring occasionally, until tender.
4. Add onions, garlic, parsley, salt and pepper. Cook until potatoes brown and onions are soft. Remove from heat.
5. Push potatoes aside, creating 4 little spaces or nests.  Crack 2 eggs into each nest.
6.  Bake until egg whites are cooked and the yolks are still runny, about 10 minutes.
7. Sprinkle cheese over eggs and potatoes and bake until cheese melts, 2-4 minutes.

*Recipe courtesy of Food Network Kitchens Cookbook.

Banana-Walnut Chocolate Chunk Cookies

When the weather gets cold, you  need to warm the house up by baking cookies.  These are a smash hit.

1 cup all-purpose flour

1/2 cup whole-wheat flour

1 teaspoon coarse salt

1/2 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1 large egg

1 1/2 teaspoons pure vanilla extract

1/2 cup mashed ripe banana (about 1 large)

1 cup old-fashioned rolled oats

8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks

1/2 cup coarsely chopped walnuts (about 2 ounces), toasted

1. Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.

2. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

*Thanks Martha Stewart!

Chicken Marsala with Garlic Butter Noodles

This isn't your typical Italian-American restaurant Marsala, where the meat cutlet is pounded flat and fried first and there's so much mushroom wine sauce that you aren't really sure what kind of meat it is.  No, this was far more amazing.  This traditional dish is extremely versatile, so if you have veal or pork on hand, then use those. We happened to have Chicken breast in the fridge.  You can also use whatever kind of mushrooms you like or can find at the store.  I used dried porcini mushrooms because I really enjoy their taste, but for a milder flavor you can even use fresh button mushrooms. 

Makes 4 Main Course servings
2 lbs chicken breast, trimmed and pounded flat
1 1/4 tsp salt, plus more to taste
1 tsp ground black pepper
4 tablespoons butter
2 tablespoons olive oil
4 oz dried porcini mushrooms, reconstituted in boiling water for 5 minutes
1 large shallot finely chopped
2 garlic cloves minced
1/2 C sweet cooking Marsala wine
1 sprig fresh rosemary
3/4 C low-sodium chicken broth

1. Sprinkle the meat with 3/4 tsp each of salt and pepper. 
2.  In a large skillet, melt 1 tbsp butter and 1 tbsp olive oil over medium-high heat.
3.  Add chicken breasts and cook until golden brown on each side, about 2 minutes per side, remove to a plate and set aside.
4.  In same skillet melt 1 tbsp butter, add shallots and garlic until fragrant and soft.  Add mushrooms. 1/2 tsp salt and 1/4 tsp pepper. Saute until mushrooms are tender, about 3 minutes. 
5.  Using a spatula, scrape up all the brown bits and work them into the onion, garlic, mushroom mixture.
6.  Add Marsala and rosemary spring, simmer until the Marsala reduces by half, about 2-4 minutes. 
7.  Add chicken broth and simmer until reduced by half, 4-5 minutes. 
8. Add chicken back to the mixture and turn to coat the meat on each side, cover and simmer until cooked through.

Meanwhile....The Garlic Butter Noodles

Spaghetti, egg noodles or fettuccine
2 Tbsp butter
1-2 cloves garlic, minced

1. Boil noodles in salted water until cooked al dente.
2. Melt butter in a small saute pan over medium heat.
3. Add garlic and stir until garlic and butter just barely turn brown. 

Serve a side of garlic noodles with a piece of chicken and drizzle sauce over noodles and meat.  Sprinkle with a little fresh parsley if you happen to have it.

Fresh Pasta Dough - Cheese Ravioli

Easy, peasy.  Seriously, it was so easy I was a little embarrassed. I made a cheese filling, but you could use ground beef or sausage, just make sure the meat is cooked first. Get sassy, puree some butternut squash and nutmeg, whatever floats your boat!

1 1/2 Cups all-purpose flour
3 eggs, 2 for dough, 1 for sealing the ravioli
1/4 tsp salt
1 to 2 tablespoons water

Filling:
1 Cup ricotta cheese
1/4 Cup grated Parmesan cheese
1/2 tsp basil
1/2 tsp oregano
salt & pepper to taste

1. In a food processor combine flour, 2 eggs lightly beaten and salt until smooth.  If it looks a little grainy and isn't forming a big ball, drizzle the water in while the machine is running.

2. Remove dough and form into a ball. Wrap in plastic wrap and let it rest for 30 minutes.

3. While dough is resting, make your filling. I just stirred the cheeses and seasonings together until well combined.

4.  Divide dough into 4 small balls.  On a well floured surface, roll out the first ball until nice and thin.  This is where it would help to have a pasta machine, but I don't so I did it with a rolling pin.

5.  Press dough into a ravioli tray and fill each well with a small dab of cheese.  Roll out another ball and lay across the tray.  Using a rolling pin, carefully press each row so that they seal and cut. 

****If you don't have a ravioli tray*****
5.  Beat 1 egg with 1 tablespoon of water.  Brush across your first rolled out sheet of dough. Place filling at 1 inch intervals.  Roll out 2nd sheet of dough and lay over the top of your filling. Using a knife, cut into strips, then into squares.  Use a fork to create crimped edges along each ravioli. This will help the edges seal and prevent leakage during cooking.

6.  Gently place ravioli in salted boiling water.  When the float to the top, they're done, about 2-4 minutes depending on how thin you rolled out your dough.

7. Top with your choice of sauce and serve!

Bosco's Birthday Cake

Yes I make my dog a birthday cake every year.  They aren't hard and don't have to look pretty, but they do have to be healthy for animals.  Yes, I taste them every time.  This one was pretty delicious.

Peanut Butter Carrot Cake for Dogs

pre-heat oven to 350 degrees

1 cup white or whole wheat flour 
1 tsp baking soda 
1/4 cup peanut butter 
1/4 cup vegetable oil 
1 cup shredded carrots 
1 tsp vanilla 
1/3 cup honey 
1 egg

Mix together flour and baking soda. Add remaining ingredients and mix well. Pour into a cake pan sprayed with a nonstick spray and bake for 30- 40 minutes until cooked through.

While cake is baking, make your frosting! 

Cinnamon Frosting:

Combine the following ingredients and blend thoroughly: 
12 ounces nonfat cream cheese (room temperature) 
3 tsp cinnamon 
1 tsp vanilla 
1 tsp honey

Allow cake to cool and frost with cream cheese frosting.  Decorate and serve!

Easiest Chicken Pot Pie Ever

My husband really like chicken pot pie and always asks me to make it. Every time I try I ended up with something more like chicken soup with a half cooked crust on top.  I try to be healthy so look for recipes that are low in fat, skipping a lot of the key ingredients to make it think and creamy. Finally I came up with my Holy Grail on my own and was extremely delighted at how easy and delicious this was.

1 grocery store rotisserie chicken, shredded
2 cans low-fat cream of chicken soup
1/2-3/4 Cup frozen mixed vegetables, like carrot, peas and green beans, or you can get sassy and try a summer blend with zucchini and squash
1/4 Cup Chicken stock
1 package of refrigerator crescent roll dough, unrolled
Salt & pepper to taste

1. Pre-heat oven to 350 degrees
2. Spray a casserole dish with cooking spray or wipe with oil, we used a glass bread pan
3.  In a large bowl, combine cream of chicken soup, your desired amount of frozen vegetables, chicken stock to thin the mixture slightly and salt and pepper.
4.  Add shredded chicken and stir to combine.  Pour mixture into casserole dish.
5. Lay unrolled dough across the top, slightly tucking it in on the sides or patching any holes.
6. Bake at 350 degrees for 25-30 minutes until the dough is golden brown and the soup mixture bubbles.

Braised Chicken Gumbo (kind of) - Leftovers from Wine & Tomato Chicken dinner

Did you make the crock-pot Wine & Tomato Braised Chicken and now have you have a butt-load of left overs? I did. Good thing there's a recipe for that...

I lived in Louisiana for a little while and know some good gumbo.  This isn't really what I'd call gumbo, but it kind of has that flavor and it's a lot easier. 

1 tbsp extra-virgin olive oil
1 medium red or green bell pepper diced ( I did NOT use this because I hate bell pepper more than anything)
2 tbsp flour
2 Cups leftover shredded chicken from Wine & Tomato chicken
2 Cups left over sauce from Wine & Tomato chicken dinner
2 Cups chicken broth
1 Cup frozen okra
3/4 C instant brown or white rice
1/4 tsp cayenne pepper or hot sauce

1. Heat oil in a large saucepan over medium heat. 
2. Add peppers and flour, stirring until peppers soften and the flour turns golden brown, about 2 minutes.
3. Add chicken, sauce, broth, okra, rice and hot sauce.  Bring to a boil.
4. Reduce heat and bring to simmer until okra is tender and rice is cooked, about 10 minutes. 

Add more hot sauce to taste. I like mine spicy. You'll still end up with a lot of leftovers, but hey they make great lunches for work. 

Crock Pot Goodness - Wine & Tomato Braised Chicken

It's even healthy!  And you can use left overs to make another dish, Braised Chicken Gumbo.

4 slices of bacon
1 large onion, sliced
4 cloves garlic, chopped
1 tsp dried thyme
1 tsp fennel seeds
1 tsp ground pepper
1 bay leaf
1 Cup dry white wine or sherry
1 28 oz can diced tomatoes
1 tsp salt
3-4 lbs chicken breast or chicken thighs, skin removed
1/4 C chopped parsley

1. Cook bacon in a large pan until crispy, remove strips and crumble when cool.
2. Leaving some of the bacon fat in the pan, add onions to pan and cook until soft.
3. Add garlic, thyme, fennel, pepper, bay leaf and cook until fragrant and garlic browns slightly.
4. Add wine and bring to boil, let cook for 2-3 minutes, scraping up any brown bits in the pan. 
5. Add tomatoes and juices, stir to combine.
6.  Put chicken in crock pot and sprinkle bacon bits over chicken.
7.  Pour tomato-wine mixture over the chicken and cover. 
8.  Cook 3 hours on high or 6 hours on low until chicken is very tender.

Serve over egg noodles or rice for a delicious, easy and mostly healthy winter dinner.

*Recipe Courtesy of Eating Well Magazine, Feb 2011