Saturday, May 23, 2009
1 8-oz package reduced fat cream cheese
1 8-oz containter fat free yogurt
1 8 oz can crushed pineapple, drained well
1/2 cup splenda granular
Process cream cheese, yogurt, pineapple, and splenda in a food processor or blender until smooth, stopping to scrape down sides if needed. Cover and chill until ready to serve.
Thursday, May 21, 2009
Monday, May 18, 2009
4 to 5 boneless skinless chicken breasts
1/4 cup lemon juice
1 stick of butter (melted)
garlic salt (no measurement given)
Italian bread crumbs (no measurement given)
1/2 cup parmesan cheese
parsley (no measurement given)
Well, the recipe I received wasn't very clear on a good portion of the directions so I'll tell you what I did. I'm not sure if it was correct, but it was stilly good!
-melt butter, combine with lemon juice
-beat chicken breast to flatten
-dip chicken breast in butter/lemon sauce and roll in bread crumbs. (i just filled a cereal bowl full of the crumbs and added a few shakes of parsley and garlic salt). Repeat, dip and roll.
-roll the chicken up and place it on a greased pan. (i just used a cookie sheet.)
-bake at 350 for 45 minutes
-sprinkly chicken breasts with parmesan cheese
serve with sides of your choice!
Wednesday, May 13, 2009
1 1/3 cup pizza sauce
4 submarine buns, split and toasted
1 1/3 cup shredded mozzarella cheese
20 slices pepperoni
1 package (12 oz) frozen fully cooked meatballs, thawed.
-Spread 1/3 cup pizza sauce on bottom of each bun. Top each with 1/3 cup cheese, 5 slices of pepperoni, adn 3 meatballs. (I used small meatballs so put 5 on each bun instead of 3). Sprinkle with Italian seasoning. Replace tops.
-wrap each sandwich in foil and back at 400 for about 10-12 minutes.
1 28 oz can diced tomatoes
1 14 oz can of chicken broth
1 cup chopped onion
1 cup chopped green bell pepper
1 6 to 6 1/2 oz package long grain and wild rice mix
1/4 cup water
2 garlic cloves, chopped
1/2 tsp cajun seasoning
1 lb cooked, shelled and deveined shrimp
-in a 3 1/2 to 4 quart slow cooker, combine tomatoes and their juices, chicken broth, bell pepper, rice mix with seasoning, water, garlic, onion, and cajun seasoning.
-cover, cook on low heat for 5 to 6 hrs or high heat for 3 to 3 1/2 hrs.
-stir shrimp into rice mixture. Cover; cook for 15 min longer on high heat.
SUUPPPPERRRRRRRR easy and yum yum yum. Enjoy!
Sunday, May 10, 2009
Friday, May 8, 2009
Recipes that I need to post…
Applebee’s Oriental Salad-AMAZING right Mindy?
Strawberry Shortcake Jellies- Sounds weird but super delicious.
And Today Im making pizza with homemade dough, Ill let you know how it turns out, the dough actually rose this time so Im really excited… :)
I know Im missing something! Did I make another Italian dish followed by an episode of the Bachelor? Anyone remember what we made??
ps. and i know you girls have one too, put it up so we can help you.
Wednesday, May 6, 2009
Ingredients for teriyaki sauce:
1 cup soy sauce
1/4 tsp. ginger
1/2 cup water
1/2 cup sugar
I used two chicken breasts and cut them into about 2 inch slices. The sauce about will be enough for one chicken breast, so double the recipe if you'll be makings two. Bring sauce to a boil, add chicken and bring to a boil again. Turn down to a simmer. Sage's mom uses full chicken thighs and simmers the chicken in the sauce for about 45 minutes. Two sliced chicken breasts only took about 25 minutes! Just keep checking. I made white rice and steamed a premade veggie pack that I got from Fresh and Easy. We had just enough left overs for one of us to eat it for lunch the next day.
12 oz boneless, skinless chicken breast halves
1 egg, slightly beaten
1 tablespoon honey
1 teaspoon mustard
2 cups cornflakes, finely crushed
dash black pepper
-Preheat oven to 450. Cut chicken into 3x3/4 inch strips. In a shallow dish, combine egg, honey, and mustard. In another dish, stir together cornflake crumbs and pepper.
-dip chicken strips into egg mix; roll in crumb mix to coat. Arrange chicken strips on ungreased baking sheet.
-bake about 12 min, or until golden and chicken is not pink.
1/4 cup dijon + 1 tsp honey = honey mustard (sage thought there was too much dijon and not enough honey in this one)
1/4 cup ketchup + pinch chili powder = ketchup with a kick
1/2 cup sour cream + lime + cilantro + zesty sour cream
1/2 cup mayo + 1 tsp dried dill + 1 tsp garlic powder = spiced mayo.
I only tried the first dip, so i'm not sure how the others taste. I served this with salad and steamed red potatoes that I cut in half. Yum. I used the leftovers to top a salad for lunch the next day! It makes tons too, so you'll have PLENTY of leftovers if you're just cooking for two. I think I got this recipe out of a magazine... Shape or Fitness or something. Sorry no picture!