Here's what we had tonight - sorry no picture, but it was AMAZING!!!!!
Chipotle Crusted Pork Tenderloin
I used regular chili powder because I didn't have chipotle
Monday, December 5, 2011
Friday, November 25, 2011
Can you say VELVEETA?! Here's what looks like AMAZING recipes from the pictures in the Better Homes and Gardens Magazine.
Spicy Cheeseburger Pizza
Prep. time 20 min
Total time 30 min
Makes 8 servings
1/2 lb. ground beef
1/2 lb. (8oz.) Velveeta, cut into 1/2-inch cubes
1 ready-to-use baked pizza crust (12-inch) or use this yummy pizza crust
Spicy Cheeseburger Pizza
Prep. time 20 min
Total time 30 min
Makes 8 servings
1/2 lb. ground beef
1/2 lb. (8oz.) Velveeta, cut into 1/2-inch cubes
1 ready-to-use baked pizza crust (12-inch) or use this yummy pizza crust
Dough
1 Cup Warm Water
1 ½ tsp. active dry yeast
2 tsp. Sugar
3 Cups Flower
½ tsp. Salt
3 Tbsp. Vegetable Oil
Directions
Dissolve yeast in water. Then using a mixer (Kitchen Aid) – blend in 2 cups of flour and remaining ingredients. Mix until well-blended. Stir in remaining 1 cup of flour. Knead on floured surface 3-4 minutes. Cover with kitchen towwl and let rest 30 minutes. Punch dough down and shape into either ball for pizza pan or square for cookie sheet.
Put in the oven at 420 Degrees and cook for 15-19 minutes.
1 can (10oz) Dice tomatoes&Green Chilies, well drained
1/4 cup ketchup
1 cup shredded lettuce
-Heat oven to 400F
-Brown meat in medium skillet; drain. Return meat to skillet; stir in Velveeta
-Place Pizza Crust on baking sheet. Mix the Diced tomatoes&Green Chilies and ketchup; spread onto crust. Top with mixture.
-Bake 10 min (if you use the precooked pizza crust) or 15-19 for the recipe above.
COWBOY QUESADILLAS
Prep time 10 min.
Total time 30 min.
Makes 12 servings
1/2 lb. (8oz) Velveeta, cut into 1/2-inch cubes
1 can (10oz) Diced Tomatoes&Green Chilies, drained
4 cups shredded cooked chicken
4 green onions, thinly sliced
6 flour tortillas (10 inch)
-Combine Velveeta and the diced tomatoes&green chilies in 1-1/2-qt. microwaveable bowl. Microwave on HIGH 3min. or until Velveeta is completely melted and mixture is well blended. stirring after 2 minutes. Stir in chicken and onions.
-Spray large nonstick skillet with cooking spry and heat on medium-high heat. Spoon about 2/3 cup chicken mixture onto helaf of 1 tortilla; fold in half. Add to skillet;cook 1 min. on each side or until golden brown on both sides. Remove from skillet. Repeat with remaining tortillas and filling
-cut into wedges
CHEESEY CHICKEN ROTINI
Prep time 10 min
Cook time 25 min
Makes 6 servings
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces.
2 cups water
3 cups rotini pasta, uncooked
1 pkg.(16 oz) frozen broccoli, cauliflower and carrot blend
1 can (10 oz) diced tomatoes&green chillies, undrained
1/2lb. Velveeta, cut into 1/2" cubes
-cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until no longer pink.
-stir in water. Bring to boil.
-add pasta; stir
-cover; simmer on medium-low heat 10 min. or until pasta is tender.
-add remaining ingredients; stir
-cook, covered 5-7 min. or until Velveeta is completely melted and vegetables are crisp-tender, stirring frequently.
Peppermint Meringues - Makes about 60
3 large egg whites, room temperature
1/8 tsp. kosher salt
1/3 cup sugar
1/2 cup powdered sugar
1/8 tsp. peppermint extract
12 drops red food coloring
Preheat oven to 200. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixture running, gradually add sugar in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.
Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2" tip. Twist top; pipe 1"rounds onto prepared sheet, spacing 1" apart.
Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool).
Do Ahead: Can be made 2 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.
3 large egg whites, room temperature
1/8 tsp. kosher salt
1/3 cup sugar
1/2 cup powdered sugar
1/8 tsp. peppermint extract
12 drops red food coloring
Preheat oven to 200. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixture running, gradually add sugar in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.
Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2" tip. Twist top; pipe 1"rounds onto prepared sheet, spacing 1" apart.
Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool).
Do Ahead: Can be made 2 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.
Okay, so I don't have pictures, but if these turn out anything like they sound like, your tummy will love you! One more disclaimer, remember how this blog is suppose to be about "healthy" food? Well, It's the holidays - let's have some fun! :) ooh! This would be so perfect for Christmas Morning!!!
Croissant French Toast - serves 4
5 Large Eggs
1 cup half and half
1 Tbsp. Sugar
1 tsp. Ground Cinnamon
1/4 tsp. finely grated orange zest
1/8 tsp. freshly grated nutmeg
4 croissants, split horizontally
1 Tbsp. unsalted butter, melted
Pure Maple Syrup, warmed
Fruit Compote (optional)
Whisk eggs, half - and - half, sugar, cinnamon, orange zest, and nutmeg in a large bowl to blend. Add croissants to egg mixture.; turn to coat evenly on both sides.
Heat a griddle or large skillet over medium-low heat. Brush with melted butter. Lift croissants from batter, allowing excess to drip back into bowl. Cook croissants on griddle until browned on both sides and just cooked through, and 5 minutes per side. Place 2 halves on each plate. Serve croissants with warm syrup and fruit compost, if desired.
Butterfinger Truffles - serves about 80?!!!! I guess this will be the neighbor gifts this year!
10 oz. semisweet chocolate ( do not exceed 61% cacao), chopped
1 Tbsp. Unsalted Butter
1 Cup Heavy Cream
1 1/2 cups Chopped Butterfinger Candy Bars (about 8 oz.)
4 tsp. unsweetened cocoa powder
Chopped roasted unsalted peanuts or peanut halves
Place chocolate and butter in a medium bowl. Bring cream to a boil in a small saucepan; pour hot cream over chocolate mixture. Let stand for 1 minute, then stir until chocolate is melted and mixture is smooth. Stir in chopped candy. Cover and chill until firm, about 2 hours.
Line a rimmed baking sheet with foil. Using a melon baller, scoop 3/4" balls (or heaping teaspoonfuls) from chocolate mixture. Roll truffles between your palms to make surface smooth. Place on the prepared sheet.
Place cocoa powder in a small bowl. Roll truffles in cocoa powder to coat. Garnish with chopped peanut or peanut halves. Chill until firm.
Do Ahead: Can be made 1 day ahead. Store airtight between sheets of waxed paper. Keep chilled.
Croissant French Toast - serves 4
5 Large Eggs
1 cup half and half
1 Tbsp. Sugar
1 tsp. Ground Cinnamon
1/4 tsp. finely grated orange zest
1/8 tsp. freshly grated nutmeg
4 croissants, split horizontally
1 Tbsp. unsalted butter, melted
Pure Maple Syrup, warmed
Fruit Compote (optional)
Whisk eggs, half - and - half, sugar, cinnamon, orange zest, and nutmeg in a large bowl to blend. Add croissants to egg mixture.; turn to coat evenly on both sides.
Heat a griddle or large skillet over medium-low heat. Brush with melted butter. Lift croissants from batter, allowing excess to drip back into bowl. Cook croissants on griddle until browned on both sides and just cooked through, and 5 minutes per side. Place 2 halves on each plate. Serve croissants with warm syrup and fruit compost, if desired.
Butterfinger Truffles - serves about 80?!!!! I guess this will be the neighbor gifts this year!
10 oz. semisweet chocolate ( do not exceed 61% cacao), chopped
1 Tbsp. Unsalted Butter
1 Cup Heavy Cream
1 1/2 cups Chopped Butterfinger Candy Bars (about 8 oz.)
4 tsp. unsweetened cocoa powder
Chopped roasted unsalted peanuts or peanut halves
Place chocolate and butter in a medium bowl. Bring cream to a boil in a small saucepan; pour hot cream over chocolate mixture. Let stand for 1 minute, then stir until chocolate is melted and mixture is smooth. Stir in chopped candy. Cover and chill until firm, about 2 hours.
Line a rimmed baking sheet with foil. Using a melon baller, scoop 3/4" balls (or heaping teaspoonfuls) from chocolate mixture. Roll truffles between your palms to make surface smooth. Place on the prepared sheet.
Place cocoa powder in a small bowl. Roll truffles in cocoa powder to coat. Garnish with chopped peanut or peanut halves. Chill until firm.
Do Ahead: Can be made 1 day ahead. Store airtight between sheets of waxed paper. Keep chilled.
Thursday, November 24, 2011
Ben is so skeptical of my creations - like this one.
Fortunately, he is always pleasantly surprised and we get all of our vegetable servings in!
Italian Goodness
I use this Dough for all of my rolls and breadsticks.
For these pizza rolls, let the dough rise for 45 minutes and then cut into squares and fill them with your favorite pizza filling. Pinch the dough together and place in pan. Brush with olive oil or butter and top with the same seasoning that you use in the Pizza Sauce.
You will be AMAZED by this Alfredo Sauce! I use skim milk, fat free cream cheese, and I don't even put in the parmesan cheese. It's THICK and CREAMY and the best you'll ever taste! We like to eat this sauce with anything we can dip into it. Or you can make make your favorite noodles and throw in some broccoli.
Friday, September 2, 2011
Green Pizza
Well Folks! It's pretty tasty! You can make a yummy dough(like the one below) or buy one that's already made, spread pesto, then put EVERYTHING GREEN on it - Broccoli, spinach, green peppers and anything else you can think of (make sure you cook them first in a skillet) . If you need a little protein, add some chicken and I like onions. Top with Mozzarella Cheese and bake until cheese has melted.
Dough
1 Cup Warm Water
1 ½ tsp. active dry yeast
2 tsp. Sugar
3 Cups Flower
½ tsp. Salt
3 Tbsp. Vegetable Oil
Directions
Dissolve yeast in water. Then using a mixer (Kitchen Aid) – blend in 2 cups of flour and remaining ingredients. Mix until well-blended. Stir in remaining 1 cup of flour. Knead on floured surface 3-4 minutes. Cover with kitchen towwl and let rest 30 minutes. Punch dough down and shape into either ball for pizza pan or square for cookie sheet.
Put in the oven at 420 Degrees and cook for 15-19 minutes.
Enjoy your HEALTHY pizza! :)
Wednesday, August 24, 2011
ARE YOU READY?!
Lace up your tennies and dust off the jogging stroller!
The family fitness challenge begins in...
ONE WEEK! ONE WEEK FOLKS! ONE WEEK!
I'm PUMPED are YOU? :)
Stay tuned for AWESOME HEALTHY recipes to help you shed those pounds and body fat off - FOREVER!
The family fitness challenge begins in...
ONE WEEK! ONE WEEK FOLKS! ONE WEEK!
I'm PUMPED are YOU? :)
Stay tuned for AWESOME HEALTHY recipes to help you shed those pounds and body fat off - FOREVER!
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