1/2 cup chopped cooked chicken breast 3 tablespoons chopped Fuji apple 2 tablespoons chopped black or red grapes 2 tablespoons Crunchy Peanut Butter 1 tablespoon lite mayonnaise (or greek yogurt) 2 teaspoons honey Iceberg lettuce
Preparation
Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey. Spoon into open lettuce leaf, roll and serve.
This recipe isn’t exactly a 30-minute meal – it takes a little bit of
time and preparation, but if you have a few extra minutes, this sesame
chicken is 100% worth it. I love how crunchy the chicken is and that the
sauce thickens beautifully to coat the chicken. It’s not too thin, but
not gloopy either; just right. Toss the chicken on a bed of white rice
and top with toasted sesame seeds and chopped scallions, and you’ll be
in dinner heaven.
MAKES 2 SERVINGS Ingredients
10 oz. raw boneless skinless chicken breast, cut into nuggets
1/8 tsp. each salt and black pepper
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup whole-wheat flour
1/4 cup fat-free chicken broth
1 tbsp. cornstarch
2 tbsp. sugar-free pancake syrup
2 tbsp. seasoned rice vinegar
1 tbsp. ketchup
1/2 tbsp. reduced-sodium/lite soy sauce
1/2 tsp. sesame oil
1/2 tsp. crushed garlic
1 tsp. sesame seeds
2 tbsp. thinly sliced scallions
Optional: red pepper flakes
Directions
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Place chicken in a large bowl and season with salt and pepper. Top with egg substitute and toss to coat.
Put flour in wide bowl. One at a time, shake nuggets to remove excess
egg and coat with flour. Evenly lay on the baking sheet. Bake for 10
minutes, or until chicken is cooked through.
To make the sauce, combine broth with cornstarch in a nonstick
skillet; whisk to dissolve. Set heat to medium low. Add syrup, vinegar,
ketchup, soy sauce, sesame oil, and garlic. Mix well. Cook and stir
until thick enough to coat a spoon, 2 – 3 minutes.
Remove skillet from heat. Add chicken and toss to coat.
Plate and sprinkle with sesame seeds and scallions. If you like, add a sprinkle of red pepper flakes. Eat up!
1 3/4 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 2 large eggs 3/4 cup packed dark brown sugar (You can substituted light brown sugar) 1/3 cup granulated sugar 2 teaspoons freshly grated orange zest (I omitted this) 1 teaspoon freshly grated lemon zest (I left this out, too) 1/2 cup canola oil 1 1/4 cups canned pure pumpkin puree
1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the
nuts to the batter, but sprinkled them on top of the frosted loaf
instead) Position your oven rack in the middle of the oven, and
preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set
aside.
Directions:
Combine flour, cinnamon, baking powder,
baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until
thoroughly combined; set aside.
In another bowl, or bowl of an
electric mixer, beat eggs on medium-high speed for two minutes or until
lightened in color. Add the brown sugar, mixing for about 2 minutes,
then the granulated sugar, mixing for about 1 minute. Add the orange and
lemon zests, if using, and beat for another minute. Scrape down the
bowl as needed.
Drizzle in the canola oil with beater on
medium-low. Reduce speed to low and add the pumpkin puree. Mix until
thoroughly combined. Add the dry ingredients in two additions and blend
for 10-15 seconds just until incorporated. Fold in the pecans using a
rubber spatula.
Spoon the batter into your prepared loaf pan
and bake for 60-65 minutes or until a toothpick inserted in center comes
out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool
completely on a wire rack.
If you’re going to frost the loaf, you can make the frosting while the loaf is cooling…
PUMPKIN BUTTER CREAM FROSTING
1/4 cup (1/2 stick) unsalted butter, softened 2 Tablespoons canned pure pumpkin puree 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla 3 cups powdered sugar 2 teaspoons half & half or milk 1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
Cream the butter, pumpkin puree, cinnamon, and vanilla, blending well.
Add powdered sugar a cup at a time, blending well after each addition.
Add half & half or milk and blend well. NOTE: This makes a very
thick butter cream frosting. If you want a thinner, creamier frosting,
add more half & half or milk until you get the desired consistency.
After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.
1 Stick Butter 2 (10 oz). Packages Marshmallows 12 C. Rice Crispy Cereal 1 tsp. Yellow Food Color 1/4 tsp. Red Food Color Green Decorating Icing in Tube Black Decorating Icing in Tube Decorating Tips Tootsie Rolls
Preparation:
In a pot on low heat melt the butter then stir the marshmallows in until they have dissolved.
Next, add the food coloring into the mixture and stir until the mixture is a uniform orange color.
Add Rice Crispy cereal to the mix and stir them until they are completely coated in our marshmallow, food coloring mix.
Shape the mixture into balls either your hands or a spoon.
Place the balls in the refrigerator and leave there until is has become completely chilled and is form.
Once firm, using the black and green icing, decorate your pumpkins with leaves and add a tootsie roll as your stem.
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies 6 Tablespoon butter, melted 1- 8 ounce package cream cheese, softened 1/4 cup granulated sugar 2 Tablespoons cold milk 1- 12 ounce tub Cool Whip, divided 2 – 3.9 ounce packages Chocolate Instant Pudding. 3 1/4 cups cold milk 1 and 1/2 cups mini chocolate chips
DIRECTIONS
1. Begin by crushing 36 Oreo cookies. I used my food processor for
this, but you could also place them in a large Ziplocs bag and crush
them with a rolling pin. When the Oreos have turned into fine crumbs,
you are done. 2. Transfer the Oreo crumbs to a large bowl. Stir in 6
tablespoons melted butter and use a fork to incorporate the butter into
the cookie crumbs. When the butter is distributed, transfer the mixture
to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the
pan. Place the pan in the refrigerator while you work on the additional
layers. 3. Mix the cream cheese with a mixer until light and fluffy.
Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and
1/4 cups Cool Whip. Spread this mixture over the crust. 4. In a
bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk.
Whisk for several minutes until the pudding starts to thicken. Use a
spatula to spread the mixture over the previous cream cheese layer.
Allow the dessert to rest for about 5 minutes so that the pudding can
firm up further. 5. Spread the remaining Cool Whip over the top.
Sprinkle mini chocolate chips evenly over the top. Place in the freezer
for 1 hour, or the refrigerator for 4 hours before serving.
This delicious recipe will earn you much
praise from your friends and family. Yummy food really is one of lifes
pleasures. Eat drink and be merry and enjoy this recipe.
Brown hamburger and drain Add taco mix and water, mix Heat thoroughly, about 2 minutes in the microwave, stirring once Layer ingredients on each plate Chips, meat, cheese, lettuce, tomato, onion, black olives, taco sauce and sour cream Add your favorite taco toppings
1 cup vegetable oil 2 cups sugar 3 eggs 3 cups flour 1 tsp. baking soda 2 tsp. vanilla extract 1 cup chopped pecans 3 cups peeled and chopped apples
Preheat oven to 350F degrees. Grease a 9 x 13" pan. Combine oil,
sugar, and eggs. Stir in flour and baking soda. Add vanilla, pecans,
and apples. Spread in prepared pan and bake for 45-50 minutes.
*This can also be baked in a bundt pan.
Cool for 2 hours. Then prepare frosting.
Frosting
1/2 cup butter 1 cup brown sugar, packed 1/4 cup evaporated milk 1/2 tsp. vanilla
Boil all ingredients in a small saucepan for 2 minutes. Set pan in
bowl filled with ice water. Beat icing until of spreading consistency.
Spread over top of cake.
2 cups cooked chicken 3 cups spaghetti, broken up 2 cups chicken broth, reserved from pot 2 cans cream of mushroom soup 2 cups sharp cheddar cheese grated 1 cup sharp cheddar cheese grated (reserved for later) 1/4 cup green or yellow pepper diced fine 1/2 cup diced onion fine 4 ozs. pimentos diced and drained 1 tsp seasoned salt 1/5 tsp pepper flakes pepper & salt
Instructions:
Cook cut up fryer in water, pick out the meat to make two cups.
Cook spaghetti in same chicken broth. Do not overcook. When spaghetti
is cooked, combine with all of the remaining ingredients except for the
additional cup sharp cheddar.
Put mixture in casserole pan and top with remaining sharp cheddar.
Bake immediately: 350 degrees for 45 minutes until bubbly.
Hint: To make sure cheese on the top does not get overcooked cover with foil for the last 15 minutes of cooking.
This recipe can be covered and frozen up to six months! It can also be made ahead by 2 days just cover and refrigerate up to two days.
My first experience of an earth Quake cake was while visiting friends
in Tennessee. At first, I truly thought she had messed it up somehow,
all though the only time I had a cake come out any where looking like
that, It was a total disaster.
This earthquake Cake has been around for awhile, and is just as delicious today, as the first time I tasted it!
**Share Me Please**
Ingredients:
1 box Duncan Hines German Chocolate Cake Mix •3 eggs •1 1/3 c. water •1/2 c. oil •1 c. coconut •1/2 c. chopped walnuts •8 oz. softened cream cheese •1 stick softened butter •2 c. powdered sugar •1 tsp. vanilla •1 pkg. chocolate chips
Directions:
Preheat oven to 350 degrees F and lightly spray a 9’x13’ pan with
cooking spray. In the bottom of pan, put the coconut and nuts.
Mix cake mix according to package directions. Spread batter over the nuts and coconut.
In a bowl, mix the cream cheese, butter, vanilla, and powdered sugar
until fluffy. Spread over the batter. Sprinkle with chocolate chips.
Bake at 350 degrees F for 50 minutes. Cool.
*Duncan Hines
suggest this be served with Cool Whip. I personally do not think cool
whip would "Add" anything to the cake, but that's a personal choice ..
So add a dollop on top of your piece if you want
When this
comes out of the oven, it looks like it has exploded (it does not
actually explode, so it won't mess up your oven!). That’s why it's
called an Earthquake Cake. The cream-cheese mixture sinks and the nuts
and coconut rise, and it looks really funky!! But it tastes delicious!!
Red Detox Juice or Green Detox Juice…either way you can’t go wrong!
If you’re looking for an easy, tasty detox juice to cleanse or just rejuvenate from a late night out or a bad eating binge, you can’t go wrong with either the red detox juice or the green detox juice. For an extra health boost, why not have both? These detox juices also promote weight loss so if you’re on a diet, add them to your meal plan.
RED DETOX JUICE
INGREDIENTS:
Raw Beet—scrub & trim ends Fresh or frozen Cranberries Fresh or frozen Raspberries 1 inch Chunk of Fresh Ginger Optional—use mixed berries instead of Raspberries
NOTE: Please use organic ingredients. Using non-organic fruits and vegetables defeats the purpose of a detox or cleanse. If you can’t find fresh organic cranberries and raspberries, then use frozen.
DIRECTIONS: run all ingredients through a juicer. You can chill before serving. Keeps up to 3 days in the refrigerator. or blend ingredients with filtered water then pour through mesh strainer to remove fiber. Please use organic ingredients for better results.
GREEN DETOX JUICE
INGREDIENTS:
Bok Choy Greens & Stalks large bunch Spinach—large bunch Cucumber—skin on 1 inch chunk Fresh Ginger Optional—add mixed berries
NOTE: Please use organic ingredients. Using non-organic fruits and vegetables defeats the purpose of a detox or cleanse. If you can’t find organic bok choy and spinach then substitute with other organic greens, of your choice.
DIRECTIONS: run all ingredients through a juicer. You can chill before serving. Keeps up to 3 days in the refrigerator. or blend ingredients with filtered water then pour through mesh strainer to remove fiber. Please use organic ingredients.
HEALTHY HINTS & TIME SAVING TIPS: make a triple batch of each juice and keep each serving in the refrigerator in 2C glass mason jars for a quick on the go blast of nutrition.
Grease and line a standard 12 x 16 inch sheet pan with vegetable shortening and parchment paper. Grease the paper. Set aside.
Heat the chocolate and water in a medium saucepan over a medium-low heat for 5 minutes, stirring with a whisk until the consistency of thick pudding. Remove from the heat.
Combine the eggs and sugar and beat on high speed in the bowl of your stand mixer for 12 minutes (20 minutes with a hand held) to the ribbon stage—when there is a nice ling ribbon that drips off the tip of your whisk. Using a rubber spatula, alternate between folding in the melted chocolate and the flour into the eggs, until you can no longer see dry ingredients.
Pour the batter into your prepared pan and bake for 15-20 minutes, testing with a toothpick in the center at 15 minutes. If it comes out clean and the cake has begun to pull away from the sides of the pan, the cake is done.
Allow the cake to cool for 10 minutes in the pan, and then invert onto a wire rack to finish cooling. Remove the parchment paper before you walk away.
In the meantime, make your filling and the ganache used for icing the cake.
In a double boiler, melt the chocolate and the coconut oil until very sooth, stirring occasionally. When you can no longer see any lumps of chocolate, the ganache is done. Immediately remove from the heat and fold in the shredded coconut. Allow the mixture to cool and thicken; at least 15 minutes.
When the cake has cooled, cut it in half and then spread the coconut filling over the top of one half. Cover with the other half of the cake and then place in the freezer to set for 10 minutes.
Melt the chocolate and coconut oil in a double boiler, stirring occasionally, until smooth. Allow to sit for 15 minutes after you have removed it from the double boiler.
After you remove the cake from the freezer, cut ½ inch strips and then divide each strip into 1 inch pieces.
Place the petit-four on a wire rack, symmetrically spaced, over a jellyroll pan.
Pour the coconut ganache over the petit-fours. Scrape the run off back into your bowl and re-use it until the cakes are evenly coated. I usually do this at least 3 times before I have reached the coating I am looking for.
To make the royal icing:
1 cup confectioner’s sugar
2-4 tsp water
1 Tbsp gluten-free meringue powder, like Lorann Oils
In a large mixing bowl, combine the confectioner’s sugar, meringue power, vanilla extract and water until piping consistency. Begin with 2 teaspoons of water, and keep adding, one teaspoon at a time until you have the consistency you are looking for.
Once the ganache has set, and you’ve made the royal icing, pour the royal icing into a paper cone. Pipe a fine detail on the top of each petit-four and finish with edible gold.
Prep Time: 5 mins Total Time: 15 mins Servings: 20-30
This fudge is very good and easy to make!" Ingredients 1 2/3 cups white sugar 2/3 cup evaporated milk 1 tablespoon unsalted butter 1/2 teaspoon salt 1 (6 ounce) packages milk chocolate chips 16 large marshmallows 1 teaspoon pure vanilla extract 1 cup chopped nuts Direction 1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly. 2.Add in chocolate chips; cook until melted. 3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well. 4.Pour into a 8-inch pan. Cool cut into squares.
2 teaspoons chopped fresh marjoram, or 1 teaspoon dried
4 pounds beef chuck, trimmed and cut into 1 1/2-inch pieces
1 teaspoon salt, divided
Freshly ground pepper, to taste
2 pounds cremini mushrooms, cut into 1/2-inch pieces
1 cup reduced-sodium beef broth
8 large shiitake mushroom caps, cut into 1/2-inch pieces
2-3 teaspoons finely minced fresh tarragon, or dill for garnish
PREPARATION
Preheat oven to 350°F.
Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and garlic and cook, stirring, until the onions are soft and beginning to brown, 8 to 10 minutes. Stir in tomato paste, paprika and marjoram.
Season beef with 1/2 teaspoon salt and plenty of pepper. Add the beef and cremini mushrooms to the pot; gently stir to combine. Add broth and cover the pot with a tight-fitting lid.
Transfer the pot to the oven and bake until the beef is very tender, 1 3/4 to 2 1/2 hours. Stir in shiitake mushrooms and continue baking, covered, for 15 minutes more. Remove from the oven, uncover and let stand, undisturbed, for about 15 minutes.
Skim or blot any visible fat from the stew. Transfer the beef and mushrooms to a bowl with a slotted spoon. Return the pot to the stove and bring to a gentle simmer. Cook until the sauce just coats a spoon. Stir the beef, mushrooms and the remaining 1/2 teaspoon salt into the sauce and heat through, about 1 minute. Serve garnished with tarragon (or dill), if desired.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 4; let cool to room temperature, cover and refrigerate for up to 3 days. Finish with Step 5 just before serving.
NUTRITION
Per serving:224 calories; 8 g fat ( 3 g sat , 4 g mono ); 49 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 26 g protein; 2 g fiber; 246 mg sodium; 652 mg potassium.
Nutrition Bonus: Zinc (40% daily value), Potassium (18% dv), Iron & Vitamin A (15% dv).
1 tbsp. plus 1 tbsp. saffron ace
1 lg. onion, sliced
1 lg. green pepper, sliced
1/2 c. fresh mushberries, sliced
1 1/2 lbs. boneless chicken cubed
18 oz. can tomato sauce
16 oz. tomatoes, chopped drained
1 tsp. Worcestershire sauce
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. garlic powder
Lite salt and pepper to taste
Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until
slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone.
Add remaining ingredients.
Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4
servings (1 protein, 2 vegetables per serving).
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BAKED CHICKEN BREASTS
8 chicken breast halves, skinned
8 slices Swiss cheese
1 can cream of chicken soup
1/3 c. white wine
1 c. Pepperidge herb stuffing mix
1/4 tsp. melted butter or margarine
Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and
wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken.
Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.
Sarah Frederick
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1 frying chicken, cut up
1 tbsp. melted butter
Dash of salt, pepper, ginger
3 celery stalks
1 can pineapple (chunk)
2 tbsp. brown sugar
300 Chicken Recipes
29
3 tbsp. water
1 1/2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
1 red pepper (optional)
Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken.
Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees
for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy
sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple
chunks and pepper.
2 tbsp. olive or vegetable oil
2 1/2 to 3 lb. chicken, cut into serving pieces
1 (14 oz.) can whole tomatoes, peeled, undrained
1 (4 1/2 oz.) jar sliced mushrooms, drained
1 garlic clove, minced
1 env. Lipton Recipe Secrets onion soup mix
Hot cooked noodles
In a 12 inch skillet, heat oil and brown the chicken; drain. Stir in tomatoes, mushrooms
and garlic combined with soup mix. Simmer covered for 45 minutes or until chicken is
tender. Serve, if desired, over hot noodles. *Lipton Recipe Secrets beef mushroom
soup mix would be a delicious substitute in this recipe.
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QUICK CHICKEN
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
5 lbs. cut up cooked chicken
1 pt. sour cream
1 pkg. Pepperidge Farm stuffing mix
Mix soups, sour cream and milk. Add chicken. Mix all ingredients and layer in baking
dish alternating with stuffing mix. Bake at 350 degrees for 1 hour.
