Serves 4
2 tsp oil, divided
3 Tbsp balsamic vinegar, divided
2 tsp Dijon mustard
1 clove garlic, crushed
1 pound skinless boneless chicken breasts
2 cups mushrooms, halved
1/3 cup chicken broth
1/4 tsp thyme
1. In a medium bowl, mix 2 Tbsp of vinegar, mustard and garlic. Add chicken and turn to coat.
2. In a nonstick skillet, heat 1 tsp of oil. Add chicken and marinade; saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
3. Heat remaining tsp of oil in skillet. Add mushrooms and saute for 1 minute. Add broth, thyme and remaining Tbsp of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes. Serve chicken topped with mushrooms.
Per Serving: 162 Calories; 4g Fat (23.0% calories from fat); 28g Protein; 3g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 170mg Sodium.
Monday, February 6, 2012
Minestra di Vegitali w/ White Beans
Serves 8 or 4 large bowls
2 medium carrots, diced
3 stalks celery, chopped
2 medium zucchini, halved lengthwise and thinly sliced into half moons
2 cans (14.5 oz) diced tomatoes, with juice
2 cans S&W Cannelini Beans
1 can cannelini (15 oz)
1 can great northern (15 oz)
1 teaspoon salt
black pepper, to taste
1 teaspoon italian seasoning, crumbled
1/4 c fresh italian parsley, chopped,
3 cans (14 oz) chicken broth
1/3 cup orzo
parmesan cheese to taste
1. Place the carrots, celery, zucchini, tomatoes, beans, salt, pepper, herbs, and broth in the slow cooker. Wipe the outside edge of the parmesan cheese rind clean with a damp paper towel and add it to the crock, if using. Cover and cook on low for 6-8 hours.
2. When the soup is almost done, discard the parmesan rind and add the pasta. Cover and simmer on high for 15-20 minutes to cook the pasta.
3. Ladle the soup into serving bowls and serve hot, drizzled with olive oil and sprinkled with lots of grated parmesan.
Per serving (8) - Per Serving (excluding unknown items): 153 Calories; 1g Fat (8.0% calories from fat); 9g Protein; 29g Carbohydrate; 7g Dietary Fiber; 4mg Cholesterol; 1544mg Sodium.
2 medium carrots, diced
3 stalks celery, chopped
2 medium zucchini, halved lengthwise and thinly sliced into half moons
2 cans (14.5 oz) diced tomatoes, with juice
2 cans S&W Cannelini Beans
1 can cannelini (15 oz)
1 can great northern (15 oz)
1 teaspoon salt
black pepper, to taste
1 teaspoon italian seasoning, crumbled
1/4 c fresh italian parsley, chopped,
3 cans (14 oz) chicken broth
1/3 cup orzo
parmesan cheese to taste
1. Place the carrots, celery, zucchini, tomatoes, beans, salt, pepper, herbs, and broth in the slow cooker. Wipe the outside edge of the parmesan cheese rind clean with a damp paper towel and add it to the crock, if using. Cover and cook on low for 6-8 hours.
2. When the soup is almost done, discard the parmesan rind and add the pasta. Cover and simmer on high for 15-20 minutes to cook the pasta.
3. Ladle the soup into serving bowls and serve hot, drizzled with olive oil and sprinkled with lots of grated parmesan.
Per serving (8) - Per Serving (excluding unknown items): 153 Calories; 1g Fat (8.0% calories from fat); 9g Protein; 29g Carbohydrate; 7g Dietary Fiber; 4mg Cholesterol; 1544mg Sodium.
Monday, November 28, 2011
White Chocolate Gingerbread Bears
1 1/2 c sugar
1 c butter, softened
1/3 c molasses
1 egg
3 c all-purpose flour
2 tsp baking soda
2 tsp ground ginger (or be like me and omit)
2 tsp cinnamon
1/2 tsp salt
3 oz white vanilla baking chips OR vanilla almond bark
1. In large bowl, beat sugar and butter until light and fluffy. Add molasses and egg; blend well. Stir in all-purpose flour, baking soda, ginger, cinnamon, and salt; mix well. Cover with plastic wrap and refrigerate 1 hour for easier handling.
2. Heat oven to 350*. On lightly floured surface, roll out dough, 1/4 at a time, to 1/8" thickness. Refrigerate remaining dough until ready to roll. Cut dough with floured 4.5" bear shaped cookie cutter. Place 1" apart on ungreased cookie sheets.
3. Bake bears 6 to 9 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely. Line large cookie sheet with sides with waxed paper. Spread backs of cooled cookies with melted chocolate; place on cookie sheet. Allow to set. Store between sheets of waxed paper in loosely covered container.
1 c butter, softened
1/3 c molasses
1 egg
3 c all-purpose flour
2 tsp baking soda
2 tsp ground ginger (or be like me and omit)
2 tsp cinnamon
1/2 tsp salt
3 oz white vanilla baking chips OR vanilla almond bark
1. In large bowl, beat sugar and butter until light and fluffy. Add molasses and egg; blend well. Stir in all-purpose flour, baking soda, ginger, cinnamon, and salt; mix well. Cover with plastic wrap and refrigerate 1 hour for easier handling.
2. Heat oven to 350*. On lightly floured surface, roll out dough, 1/4 at a time, to 1/8" thickness. Refrigerate remaining dough until ready to roll. Cut dough with floured 4.5" bear shaped cookie cutter. Place 1" apart on ungreased cookie sheets.
3. Bake bears 6 to 9 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely. Line large cookie sheet with sides with waxed paper. Spread backs of cooled cookies with melted chocolate; place on cookie sheet. Allow to set. Store between sheets of waxed paper in loosely covered container.
Monday, October 3, 2011
Italian Pork Chops
Italian Pork Chops
1/2 c Bisquick
1/3 c italian dressing
1/2 c garlic herb bread crumbs
1.5 lbs boneless pork loin chops (4 pieces)
2 tbsp vegetable oil
1. In separate shallow dishes, place Bisquick mix, dressing, and bread crumbs. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs.
2. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10-15 minutes longer or until pork is no longer pink in center. Serve immediately.
1/2 c Bisquick
1/3 c italian dressing
1/2 c garlic herb bread crumbs
1.5 lbs boneless pork loin chops (4 pieces)
2 tbsp vegetable oil
1. In separate shallow dishes, place Bisquick mix, dressing, and bread crumbs. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs.
2. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10-15 minutes longer or until pork is no longer pink in center. Serve immediately.
Skillet Chicken Parmesan
Skillet Chicken Parmesan
3/4 C Bisquick mix
1 tsp italian seasoning
2 tbsp grated parmesan
1 egg
1 lb boneless skinless chicken breasts
3 tbsp olive oil
1 jar pasta sauce (26 oz)
1 cup mozzarella cheese
hot cooked pasta
1. In shallow dish or pie plate, mix Bisquick mix, italian seasoning, and parmesan cheese. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.
2. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4-6 minutes, turning once, until golden brown. Cover; cook 8-10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170*F). Remove from skillet to plate.
3. Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with mozzarella cheese. Cover; cook 2-3 minutes or until bubbly and cheese is melted. Serve over cooked pasta.
3/4 C Bisquick mix
1 tsp italian seasoning
2 tbsp grated parmesan
1 egg
1 lb boneless skinless chicken breasts
3 tbsp olive oil
1 jar pasta sauce (26 oz)
1 cup mozzarella cheese
hot cooked pasta
1. In shallow dish or pie plate, mix Bisquick mix, italian seasoning, and parmesan cheese. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.
2. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4-6 minutes, turning once, until golden brown. Cover; cook 8-10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170*F). Remove from skillet to plate.
3. Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with mozzarella cheese. Cover; cook 2-3 minutes or until bubbly and cheese is melted. Serve over cooked pasta.
Sunday, February 6, 2011
Pumpkin Cheesecake
From the Nov/Dec 2003 issue of Weight Watchers magazine.
Ingredients:
1 1/3 c graham cracker crumbs
2 tbsp granulated sugar
2 tbsp unsalted butter, melted
2 egg whites, lightly beaten
1 1/2 lbs light cream cheese (neufachtel), at room temperature
1/2 c packed light brown sugar
1 3/4 c pumpkin puree
3/4 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground mace
1/4 tsp salt
1 c light sour cream
1 large egg, lightly beaten
1. Preheat the oven to 325*F. Spray a 10-inch round cake pan (or springform pan) with nonstick spray; line the bottom with a circle of wax paper.
2. To make the crust, combine the graham cracker crumbs and the granulated sugar with a fork in a bowl. Add the butter and 1 tbsp of the beaten egg whites; mix well. Press the graham mixture into the pan using a flat-bottomed glass to form an even crust. Bake until the crust is lightly toasted and set, about 8 minutes. Remove from the oven and let the crust cool slightly.
3. With a mixer on medium speed, beat the cream cheese and brown sugar until very smooth. Add the pumpkin puree, cinnamon, ginger, mac and salt; beat 3-4 minutes. Add the sour cream and beat 2-3 minutes. Add the egg and remaining egg whites and beat 2-3 minutes longer, scraping the bowl as necessary. Pour the filling over the crust. Bake until the center of the cake is lightly set, about 1 hour. Cool completely in the pan on a rack, then refrigerate at least 8 hours before unmolding and slicing.
Per serving (serves 12): 220 cal, 8 g fat, 4 g sat fat, 40 mg chol, 320 sod, 28 g carb, 2 g fiber, 8 g protein, 80 mg calc.
Ingredients:
1 1/3 c graham cracker crumbs
2 tbsp granulated sugar
2 tbsp unsalted butter, melted
2 egg whites, lightly beaten
1 1/2 lbs light cream cheese (neufachtel), at room temperature
1/2 c packed light brown sugar
1 3/4 c pumpkin puree
3/4 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground mace
1/4 tsp salt
1 c light sour cream
1 large egg, lightly beaten
1. Preheat the oven to 325*F. Spray a 10-inch round cake pan (or springform pan) with nonstick spray; line the bottom with a circle of wax paper.
2. To make the crust, combine the graham cracker crumbs and the granulated sugar with a fork in a bowl. Add the butter and 1 tbsp of the beaten egg whites; mix well. Press the graham mixture into the pan using a flat-bottomed glass to form an even crust. Bake until the crust is lightly toasted and set, about 8 minutes. Remove from the oven and let the crust cool slightly.
3. With a mixer on medium speed, beat the cream cheese and brown sugar until very smooth. Add the pumpkin puree, cinnamon, ginger, mac and salt; beat 3-4 minutes. Add the sour cream and beat 2-3 minutes. Add the egg and remaining egg whites and beat 2-3 minutes longer, scraping the bowl as necessary. Pour the filling over the crust. Bake until the center of the cake is lightly set, about 1 hour. Cool completely in the pan on a rack, then refrigerate at least 8 hours before unmolding and slicing.
Per serving (serves 12): 220 cal, 8 g fat, 4 g sat fat, 40 mg chol, 320 sod, 28 g carb, 2 g fiber, 8 g protein, 80 mg calc.
Saturday, August 28, 2010
Falen's Baked Potato Soup
5-6 medium size russet potatoes
2/3 cup butter
2/3 cup flour
4 cups milk (more or less depending on preferred thickness)
1 lb bacon, cut into 1/2" pieces and fried crispy
4 cups cheddar cheese
1 cup sour cream
salt and pepper to taste
sliced green onions (optional)
Poke holes in potatoes and bake at 400 degrees for approximately 45 minutes, or until a fork inserted into the potato does so easily. Allow to cool, then peel and dice cooked potatoes.
In a large stock pot, melt butter over medium heat and sprinkle in flour. Whisk continuously until flour turns lightly brown/golden. Whisk in milk slowly to prevent flour from clumping. After there are no lumps remaining, stir in cheese and stir til melted. Stir in potatoes, bacon, and sour cream. Season to taste. Stir til hot, and serve with sliced green onions on top.
2/3 cup butter
2/3 cup flour
4 cups milk (more or less depending on preferred thickness)
1 lb bacon, cut into 1/2" pieces and fried crispy
4 cups cheddar cheese
1 cup sour cream
salt and pepper to taste
sliced green onions (optional)
Poke holes in potatoes and bake at 400 degrees for approximately 45 minutes, or until a fork inserted into the potato does so easily. Allow to cool, then peel and dice cooked potatoes.
In a large stock pot, melt butter over medium heat and sprinkle in flour. Whisk continuously until flour turns lightly brown/golden. Whisk in milk slowly to prevent flour from clumping. After there are no lumps remaining, stir in cheese and stir til melted. Stir in potatoes, bacon, and sour cream. Season to taste. Stir til hot, and serve with sliced green onions on top.
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