Saturday, October 20, 2012
Wednesday, July 22, 2009
Blueberry & Maple Pecan Granola Parfait
Blueberry & Maple Pecan Granola Parfait
4 servings (serving size: 1 parfait, including 1/4 cup maple-pecan granola)
Ingredients
2 cups vanilla fat-free yogurt
2 cups blueberries
1 cup maple pecan granola
Preparation
To make the granola:
Yield 4 cups (serving size: 1/4 cup)
Ingredients
2 cups regular oats
1/2 cup pecan pieces
1/2 cup maple syrup
1/4 cup packed brown sugar
2 tablespoons canola oil
1/8 teaspoon salt
Cooking spray
Preparation
Preheat oven to 300°.
Combine oats and next 5 ingredients (through salt); spread on a cookie sheet coated with cooking spray. Bake at 300° for 45 minutes, stirring every 15 minutes.
Cool completely.
Note: Store in an airtight container for up to one week.
To make the Blueberry & Maple Pecan Granola Parfait:
Spoon 1/4 cup yogurt into each of 4 parfait glasses;
2 cups vanilla fat-free yogurt
2 cups blueberries
1 cup maple pecan granola
Preparation
To make the granola:
Yield 4 cups (serving size: 1/4 cup)
Ingredients
2 cups regular oats
1/2 cup pecan pieces
1/2 cup maple syrup
1/4 cup packed brown sugar
2 tablespoons canola oil
1/8 teaspoon salt
Cooking spray
Preparation
Preheat oven to 300°.
Combine oats and next 5 ingredients (through salt); spread on a cookie sheet coated with cooking spray. Bake at 300° for 45 minutes, stirring every 15 minutes.
Cool completely.
Note: Store in an airtight container for up to one week.
To make the Blueberry & Maple Pecan Granola Parfait:
Spoon 1/4 cup yogurt into each of 4 parfait glasses;
Top each serving with 1/4 cup blueberries.
Top each serving with 1/4 cup Maple-Pecan Granola, 1/4 cup yogurt, and 1/4 cup blueberries.
Nutritional Information
CALORIES 283 (18% from fat); FAT 5.6g (sat 0.8g,mono 2.8g,poly 1.8g); IRON 1.1mg; CHOLESTEROL 2mg; CALCIUM 242mg; CARBOHYDRATE 50.9g; SODIUM 106mg; PROTEIN 8.8g; FIBER 3.7g
CALORIES 283 (18% from fat); FAT 5.6g (sat 0.8g,mono 2.8g,poly 1.8g); IRON 1.1mg; CHOLESTEROL 2mg; CALCIUM 242mg; CARBOHYDRATE 50.9g; SODIUM 106mg; PROTEIN 8.8g; FIBER 3.7g
Cooking Light, JUNE 2006
Saturday, July 11, 2009
Chicken Stuffed with Green Chiles and Cheese
Chicken Stuffed with Green Chiles and Cheese
4 large boneless-skinless chicken breasts
1 1/2 cups grated cheddar/jack cheese or your favorite cheese
4 oz. can diced green chiles with juice We also like using jalapenos
1/4 cup light sour cream (not fat free)
1/4 cup grated parmesan cheese
4 large boneless-skinless chicken breasts
1 1/2 cups grated cheddar/jack cheese or your favorite cheese
4 oz. can diced green chiles with juice We also like using jalapenos
1/4 cup light sour cream (not fat free)
1/4 cup grated parmesan cheese
pepper
Preheat oven to 375 degrees.
Spray a baking dish with nonstick spray.
Pound chicken breasts until they are very thin, about 1/4 inch. We used a hammer then a rolling pin.
In a bowl with a fork, mash together cheese, chiles with juice, and sour cream combined.
Spread 1/4 of the cheese mixture over each chicken breast, avoiding the very edges.
Roll up the chicken, starting with smallest end
Place chicken in baking dish and sprinkle parmesan cheese and pepper on top of the chicken
Bake 30 minutes
Switch to the broiler for 3-5 minutes to brown the top once the chicken is done.
Preheat oven to 375 degrees.
Spray a baking dish with nonstick spray.
Pound chicken breasts until they are very thin, about 1/4 inch. We used a hammer then a rolling pin.
In a bowl with a fork, mash together cheese, chiles with juice, and sour cream combined.
Spread 1/4 of the cheese mixture over each chicken breast, avoiding the very edges.
Roll up the chicken, starting with smallest end
Place chicken in baking dish and sprinkle parmesan cheese and pepper on top of the chicken
Bake 30 minutes
Switch to the broiler for 3-5 minutes to brown the top once the chicken is done.
When plating, top each chicken with the cheese/juices that oozed during baking. It ends up being a very yummy sauce. Enjoy!
This is a new favorite. We have made several variations with various cheeses and peppers. A really spicy one was made with 3 alarm cheese from Sams club and jalepenos.
Friday, March 27, 2009
Chocolate Cupcakes with Peppermint Frosting
Chocolate Cupcakes with Peppermint Frosting
We found this recipe in the Cooking Light, DECEMBER 2006 magazine
Cupcakes:
1 cup packed brown sugar
6 tablespoons butter, softened
2 large eggs
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
Peppermint Frosting:
2 cups powdered sugar
1/2 cup (4 ounces) tub-style light cream cheese
1/8 teaspoon peppermint extract
16 hard peppermint candies, finely crushed (about 1/3 cup)
Preheat oven to 350°.
To prepare cupcakes, place brown sugar and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in vanilla extract.
Spoon batter into 18 muffin cups lined with paper liners.
Bake at 350° for 12 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare frosting, combine powdered sugar, cream cheese, and peppermint extract in a bowl, stirring until smooth. Spread about 4 teaspoons frosting on each cupcake; sprinkle evenly with candies.
Yield: 18 cupcakes (serving size: 1 cupcake)
CALORIES 214 (26% from fat); FAT 6.2g (sat 3.7g,mono 1.3g,poly 0.3g); IRON 1.1mg; CHOLESTEROL 38mg; CALCIUM 45mg; CARBOHYDRATE 38.2g; SODIUM 205mg; PROTEIN 3g; FIBER 1g
We found this recipe in the Cooking Light, DECEMBER 2006 magazine
Cupcakes:
1 cup packed brown sugar
6 tablespoons butter, softened
2 large eggs
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
Peppermint Frosting:
2 cups powdered sugar
1/2 cup (4 ounces) tub-style light cream cheese
1/8 teaspoon peppermint extract
16 hard peppermint candies, finely crushed (about 1/3 cup)
Preheat oven to 350°.
To prepare cupcakes, place brown sugar and butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in vanilla extract.
Spoon batter into 18 muffin cups lined with paper liners.
Bake at 350° for 12 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare frosting, combine powdered sugar, cream cheese, and peppermint extract in a bowl, stirring until smooth. Spread about 4 teaspoons frosting on each cupcake; sprinkle evenly with candies.
Yield: 18 cupcakes (serving size: 1 cupcake)
CALORIES 214 (26% from fat); FAT 6.2g (sat 3.7g,mono 1.3g,poly 0.3g); IRON 1.1mg; CHOLESTEROL 38mg; CALCIUM 45mg; CARBOHYDRATE 38.2g; SODIUM 205mg; PROTEIN 3g; FIBER 1g
Sunday, March 22, 2009
Chocolate Crinkles
Chocolate Crinkles
We found this recipe in the Better Homes and Gardens New Cook Book
Ingredients:
6 beaten eggs
3 cups sugar
8 squares (8 ounces) unsweetened chocolate melted --we melt it in the microwave
1 cup vegetable oil
4 teaspoons baking powder
4 teaspoons vanilla
4 cups all purpose flour
sifted powder sugar
Directions:
In a mixer, combine eggs, sugar, melted chocolate, cooking oil, baking powder and vanilla. Gradually add flour to chocolate mix. Chill several hours or overnight.
Heat the oven to 375.
Shape into 1 inch balls. Roll balls into powdered sugar to coat generously.
Place about 1” apart on ungreased baking sheet.
Bake 8 to 10 minutes, or until edges are set and tops are crackled.
Cool cookies on a wire rack.
We found this recipe in the Better Homes and Gardens New Cook Book
Ingredients:
6 beaten eggs
3 cups sugar
8 squares (8 ounces) unsweetened chocolate melted --we melt it in the microwave
1 cup vegetable oil
4 teaspoons baking powder
4 teaspoons vanilla
4 cups all purpose flour
sifted powder sugar
Directions:
In a mixer, combine eggs, sugar, melted chocolate, cooking oil, baking powder and vanilla. Gradually add flour to chocolate mix. Chill several hours or overnight.
Heat the oven to 375.
Shape into 1 inch balls. Roll balls into powdered sugar to coat generously.
Place about 1” apart on ungreased baking sheet.
Bake 8 to 10 minutes, or until edges are set and tops are crackled.
Cool cookies on a wire rack.
Grilled Blue Cheese Burgers
Grilled Blue Cheese Burgers
We found this recipe in the Cooking Light, SEPTEMBER 2007 magazine
Ingredients:
2 (1-ounce) slices country white bread --we used 1/2 cup italian bread crumbs
2 tablespoons fat-free milk
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds lean ground sirloin
1/2 cup (2 ounces) crumbled blue cheese --we crumbled/shredded our own
Cooking spray
8 hamburger rolls, halved
Directions:
Prepare grill.
Place bread in a food processor; process 30 seconds or until finely ground.
Place breadcrumbs in a large bowl.
Add milk to breadcrumbs; toss with a fork to moisten.
Add salt, pepper, and beef to breadcrumb mixture, stirring just until combined.
Divide meat mixture into 16 equal portions, shaping each into a 3 1/2-inch patty.
--we used 1/4 cup to measure ours out and it made 16 perfect patties
Spoon 1 tablespoon cheese in the center of each of 8 patties;
top each with 1 remaining patty, pinching edges to seal.
Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from heat; keep warm.
--we grilled ours on bbq
Lightly coat cut sides of rolls with cooking spray; place cut sides down on grill rack, and grill 30 seconds or until toasted. Serve patties on toasted rolls with desired toppings.
8 servings (serving size: 1 burger)
CALORIES 355 (34% from fat); FAT 13.3g (sat 5.4g,mono 4.9g,poly 1.5g); IRON 4mg; CHOLESTEROL 61mg; CALCIUM 135mg; CARBOHYDRATE 32.2g; SODIUM 621mg; PROTEIN 24.6g; FIBER 1.4g
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