Chocolate-Mint Truffle Cookies

I found this in yet another magazine and OH MY GOODNESS were they yummy. I have promised this recipe to people for a couple of weeks now and I am just now getting around to typing it out. Sorry for the delay, but hopefully I'll be forgiven when you try these.Ingredients:
1/4 c. butter, cubed
1 c. semi-sweet chocolate chips, divided
1 egg
1/3 c. sugar
1/3 c. brown sugar
1/2 tsp. vanilla
1/8 tsp. peppermint extract
1 c. flour
1/3 c. baking cocoa
1/4 tsp. baking powder
1/8 tsp. salt
1 pkg. (4.6 oz) Andes mint candies, chopped divided
2 tsp. shortening
1 large candy cane, crushed

In a small saucepan over low heat melt the butter and 1/2 cup of the chocolate chips. Remove from heat and stir until smooth and allow to cool slightly. Stir in the egg, sugars and extracts. Combine the dry ingredients and stir into the chocolate mixture. Fold in 3/4 c. of the Andes mints.

Roll rounded tablespoon fulls into balls and place on a greased cookie sheet. Bake at 350 degrees for 12-14 minutes. Let them cool completely.

In a small saucepan melt the remaining chocolate chips, Andes mints, and shortening until fully melted and combined. Dip cookies in chocolate and sprinkle crushed candy cane over the top. Allow to cool completely and enjoy!
Yields 2 dozen

Chicken Parmigiana

I love pasta. If you have followed this blog much at all you probably already know that. I also love to take my restaurant favorites and work them out at home. I am usually surprised at just how easy some of them are. This is very simple and oh so tasty! Ingredients:
2 boneless, skinless chicken breasts
2 egg whites, slightly beaten
1 c. bread crumbs
1/4 c. Parmesan cheese
2 slices of mozzarella cheese
6 oz. spaghetti, cooked and drained
1 c. spaghetti sauce of your choice

Combine the bread crumbs and Parmesan cheese in a shallow bowl and set aside. Pat dry your chicken breasts with paper towel. You want them to be dry so that the breading stays on well. Coat a chicken breast with egg whites and then coat with the bread crumb mixture. Place on a greased broiling pan. Repeat with the second chicken breast.

Cook at 375 degrees for 18 minutes. Increase the heat to 425 degrees and place a cheese slice on each chicken breast.

Meanwhile, place the spaghetti on a place and pour half the sauce on top. Place a finished chicken breast on top and enjoy!
Serves 2
Points: 12

Chocolate Toffee with Almonds

Tonight was the annual candy making party with Cassandra. Always a blast and super yummy. This year I wanted to make toffee, but it needed to be jazzed up a bit so I added chocolate and almond slices.Ingredients:
1 c. butter
1 c. sugar
1/4 c. water
1/2 tsp. salt
1 tsp. vanilla
2 c. semi-sweet chocolate chips, divided
1 c. sliced almonds

Butter a jelly roll pan and set aside. Combine butter, sugar, water and salt in a heavy saucepan. Cook over medium heat stirring constantly until the mixture comes to a full boil.

Continue cooking, stirring occasionally until candy thermometer reaches 300 degrees (about 20 minutes). Remove from heat and stir in vanilla.

Pour into the buttered jelly roll pan and spread out. Sprinkle half the chocolate chips over the top. Let sit for a few minutes until they melt and then spread evenly. Sprinkle with half the almonds and let cool completely.

Once it has fully cooled, flip jelly roll pan onto wax paper. The toffee should come out rather easily. In a small saucepan over low heat melt the rest of the chocolate chips and then spread that over the back side of the toffee. Sprinkle with the remaining almonds. Let cool completely and then break into pieces.

Cherry Cheesecake Cookies

I found this recipe in a Cooks Country magazine and I knew that I would have to try it. I love all things cheesecake and these are fantastic! I forgot to take a picture, but I am making them again in a couple of weeks for a Christmas party and I'll take a picture then and update.

Ingredients:
3-1/2 c. flour
2 tsp. baking powder
1 tsp. salt
2 8oz packages of cream cheese, softened
20 T. unsalted butter, softened
1-1/2 c. sugar
2 large eggs
2 tsp. vanilla
1 c. graham cracker crumbs (about 8 whole crackers)
2 20 oz cans cherry pie filling

Combine flour, baking powder and salt in a bowl and set aside. In a mixer beat cream cheese, butter and sugar until smooth and creamy. Add eggs and vanilla and mix until incorporated. On low speed add the flour mixture and mix just until combined. Refrigerate dough until firm, at least 30 minutes.

Place the graham cracker crumbs in a shallow dish. Roll dough into 1-1/2 inch balls then roll in the crumbs. Place on greased baking sheets about 2 inches apart. Use a spoon to make an indention in the cookie and fill with 2-3 cherries.

Bake at 350 degrees for 12-14 minutes.

Yields 4 dozen cookies

Baked Potato Chips

Tyson has been playing with ways to use potatoes since we have a lot. Well, this morning we tried something new and it turned out great. It is a great snack and very low in calories so I love it.Ingredients:
1 potato
2 tsp. coarse salt
Pam spray

Slice your potato very thinly. I use a mandolin and it works great. Spray your baking sheet well. Spread your potatoes slices over the baking sheet, try not to overlap too much. Spray the potatoes with the Pam spray and then sprinkle the salt over the top. Bake in a very hot over, 500 degrees, for about 10-12 minutes.
Serves 1
Points: 3

Pizza Bianca

I'm stealing this recipe from America's Test Kitchen. I saw it on their show a few weeks ago and finally got around to trying it today. OH MY GOODNESS, it is the best pizza dough recipe ever! It is a much wetter dough than the other recipe that I usually use and takes much more time, but it is worth it. The dough ends up crisp and chewy and oh so good!Ingredients:
3 c. flour
1-2/3 c. water
1-1/4 tsp. salt
1-1/2 tsp. yeast
1-1/4 tsp. sugar
5 T. olive oil

1-1/2 c. shredded mozzarella cheese
sauce of your choice

Place towel or shelf liner beneath stand mixer to prevent wobbling. Mix flour, water, and table salt in bowl of stand mixer fitted with dough hook on low speed until no patches of dry flour remain, 3 to 4 minutes, occasionally scraping sides and bottom of bowl. Turn off mixer and let dough rest 20 minutes.

Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes, occasionally scraping sides and bottom of bowl. Increase mixer speed to high and knead until dough is glossy, smooth, and pulls away from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)

Using fingers, coat large bowl with 1 tablespoon oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top. Flip dough over once so it is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2 1/2 hours.

One hour before baking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to 450 degrees.

Coat rimmed baking sheet with 2 tablespoons oil. Using rubber spatula, turn dough out onto baking sheet along with any oil in bowl. Using fingertips, press dough out toward edges of pan, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.) Let dough rest in pan until slightly bubbly, 5 to 10 minutes. Using dinner fork, poke surface of dough 30 to 40 times and sprinkle with kosher salt.

Bake until spotty brown, 15 to 17 minutes, rotating baking sheet halfway through baking. Remove pizza from oven, spread sauce evenly over surface, and sprinkle with shredded mozzarella. Return pizza to oven and continue to bake until cheese begins to brown in spots, 5 to 10 minutes longer.
Serves 6
Points: 4

Broccoli Stir fry

This is my own very Americanized stir fry. Feel free to play with it however you would like and add whatever vegetables appeal to you. I'm not a huge fan of rice so I use noodles.Ingredients:
1 lb. sirloin steak cut into 1/4in strips
Teriyaki marinade
1 c. snow peas
2 c. broccoli
1 red bell pepper, cut into strips
3 pkg. raman noodles (feel free to use to packaged stir fry noodles instead, these are just less expensive)

Marinade your beef in the teriyaki marinade in advance.

Cook the raman in boiling water for 1 minute only. Drain noodles and set aside.

Toss steak and marinade into wok and cook through on high heat. Add broccoli, peas and pepper and allow to cook for 3-5 minutes. Finally add the noodles and cook for another 2 minutes.
Serves 4-6

Teriyaki Marinade

This is my basic teriyaki marinade. I use it for everything, steak, chicken, stir fry, etc.

Ingredients:
1/2 c. soy sauce
1/4 c. canola oil
2 T. molasses
1 tsp. garlic powder
1 tsp. dry mustard powder

Mix all ingredients together and pour over the meat of your choice. Allow it to marinade in the fridge for at least 4 hours, but for best results over-night.

Corn Bread

My aunt Jenny gave me this recipe at my bridal shower and it is the best that I have found anywhere. It is just so moist. I haven't found any reason to mess with it.Ingredients:
1-1/4 c. flour
3/4 c. corn meal
2 tsp. baking powder
1/3 c. sugar
1-1/4 c. buttermilk
3/4 c. butter, melted
1 egg

Combine dry ingredients and set aside. Mix together wet ingredients. Fold wet mixture into dry. Do not over mix.

Pout into a greased 9x9 pan and bake at 400 degrees for 25 minutes.

Macaroni and Cheese

Tyson loves macaroni and cheese and frankly I got jealous of how excited he would get when I would pull out that stupid blue box. I mean, I'm by no means a gourmet, but I make some good food and he would get more excited about that box of mac and cheese than anything. So, I determined to defeat the box, and this is what I came up with. I used 4 different recipes plus some tips that I picked up from one of my favorite shows (America's Test Kitchen) to end up with this. And just so you all know, I WON!!!Ingredients:
1-1/2 c. uncooked macaroni noodles
5 T. butter, divided
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 c. milk
1/2 tsp. paprika
1 c. shredded cheddar cheese (the sharper the better in my opinion)
2 oz. Velveeta
2 T. dry bread crumbs

Cook macaroni according to the packaging directions. Be careful not to overcook as this will also be baked so cook al dente.

In a saucepan melt 4 T. of the butter over medium heat. Stir in flour, salt, pepper and paprika. Allow to cook for about 15 seconds until it is well mixed and bubbly. Slowly stir in milk. Bring to a boil and stir for 2 minutes. Reduce heat and add the cheeses slowly. Keep stirring until the cheese is fully melted and incorporated.

Drain the macaroni and place it into a greased 1-1/2 qt. baking dish. Pour cheese sauce over the macaroni and mix. Melt the remaining tablespoon of butter and combine with bread crumbs. Sprinkle over the top.

Bake at 375 degrees for 25 minutes.
Serves 6
Points: 8

Embarrassingly Easy Danish

The story behind this creation comes from our honeymoon. Tyson took me on a cruise to the Bahamas for our honeymoon, and, as anyone who has been on a cruise knows, they had the greatest food. Every morning they had these fresh Danishes and they were so good! So, when we got back I decided that I should try to figure them out. Call me crazy, but I think that I like what I came up with even better than what they served on our ship. And yes, I call them embarrassingly easy because, well, they are. They taste great, look great, but with so little effort.Ingredients:
1 package Puff Pastry (It is Pepperidge Farms in the frozen foods section)
1 can pie filling, I prefer raspberry or cherry, but choose whatever you would like
1 c. powdered sugar
1/2 T. butter
1/4 tsp. vanilla
1/4 tsp. almond extract
1-2 T. milk

Allow the puff pastry to thaw for the recommended 40 minutes. Then, on a greased cookie sheet, unfold the dough and cut into 9 squares. (There are 2 sheets per package so feel free to make 9 or 18. You can always save the rest for later)

Fold in the corners and press into the center, as shown.

Make sure to press it down well, if the pastry is dry wet your finger a bit.

Once they are all shaped, place about a teaspoon full of filling in the center.

Bake at 400 degrees for about 10-12 minutes.

While baking mix the powdered sugar, vanilla, almond, butter and milk to create a drizzle. You don't want it to be too runny or too stiff. It should drizzle well from a spoon.

Remove Danishes from the oven and let cool for about 5 minutes. Then drizzle.
Yields 18
Points: 4

Alice Springs Chicken

I love Outback's Alice Springs Chicken, but I can't bear to pay $16 for it every time I want it. My Aunt Jenny put this recipe in our family cookbook and we love it. We use the honey-mustard marinade all the time. It works great as a dipping sauce too.Ingredients:
1/2 c. Grey Poupon mustard
1/2 c. honey
1-1/2 tsp. oil
1/2 tsp. lemon juice
4 boneless, skinless chicken breast halves
1 T. oil
2 c. sliced mushrooms (10-12 mushrooms)
2 T. butter
salt
pepper
paprika
8 slices bacon, cooked
1 c. shredded Monterey Jack cheese
1 c. shredded cheddar cheese
*I find slices of cheese easier though, and pepper jack is great
2 tsp. fresh parsley, finely chopped (optional)

To make the marinade use an electric mixer to combine the mustard, honey, oil and lemon juice. Whip for about 30 seconds. Pour about 2/3 of the marinade over the chicken and save the rest for a dipping sauce. I like to marinade in a Ziploc bag instead of a bowl. Less wasted space. Allow to marinade in the fridge for at least 2 hours. Chill the remaining marinade as well.

Preheat oven to 375 degrees. You will need an oven safe frying pan for this. I use my cast-iron skillet. While the oven is heating I cook the chicken. You can sear it in a pan with oil for 3-4 minutes per side. However I like to grill it for that same amount of time to avoid the oil and add that smoky flavor. Baste chicken with marinade and season with salt, pepper and paprika. While the chicken is cooking saute mushrooms in butter.

Place chicken in your oven safe pan if it isn't there already. Stack 2 slices of bacon on each breast in an X shape. Spoon mushrooms over each breast. Finally sprinkle with cheese (or if you are me place a slice of cheese on top).

Bake in the 375 degree oven for 7-10 minutes, or until the cheese is fully melted and bubbly. Sprinkle with parsley before serving and place remaining marinade in a small bowl on the side.
Serves 4
Points: 9

Taco Soup

This is a favorite of mine. I make a pot of it and then eat it for lunch for the rest of the week. Oh, and it couldn't possibly be any easier.Ingredients:
1 lb lean ground beef (ground turkey works really well too for a lighter dish)
1 medium onion, chopped
1 16oz can corn
1 16oz can kidney beans
1 16oz can black beans
1 8oz can tomato sauce
1 16oz can diced tomatoes
1 pkg. taco seasoning

Brown ground beef and onion until cooked through in 5qt pan. Add remaining ingredients. Do not drain the cans, you need the juice. Cover and simmer for 30 minutes.

It is great served with some sour cream, cheese and tortilla chips.
Serves 10
Points: 5

Minestrone

It is officially Autumn and it is getting cooler. That means that it is the season for soups! I love really creamy soups, but they can kill you on calories. This is a favorite broth based soup. There will be more to come when I get around to actually typing them out.Ingredients:
1 lb. lean ground beef
1 16 oz can garbonzo beans
1 16 oz can kidney beans
1 c. small pasta shells
1 c. sliced fresh carrots
1 c. sliced celery
1 c. chopped onion
1 16 oz can diced tomatoes
1/4 c. olive oil
2 tsp. Italian seasoning
1 15 oz can tomato sauce
5 c. beef broth
1/2 tsp. salt
1/4 tsp. pepper
2 cloves of garlic, minced

Saute onions. celery, and garlic in oil until tender. Stir in broth, tomatoes, tomato sauce, carrots, Italian seasoning, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 hour.

In a skillet brown the ground beef, drain. Stir into soup along with beans and pasta. Cover and simmer for another 15 minutes.
Serves 15
Points: 4 per cup

Sourdough Starter

Sorry Sunny, I forgot. Essential to any sourdough recipe is the starter. It is very simple.

Ingredients:
2 cups flour
2 cups warm water
1 package active dry yeast

Dissolve yeast in water and let stand for 5 minutes. Add flour and mix until smooth. Cover loosely and place in a warm place (80-90 degrees) to ferment for 48 hours.

It will keep for about 2 weeks in the fridge.
Yields 3 cups

Sourdough Bread

We love sourdough bread around here. We tried out this new recipe today and it turned out great. The crust was great and the inside was perfectly spongy. This recipe is courtesy of my Taste of Home baking book.Ingredients:
2 packages active dry yeast (or 2-1/2 tsp.)
1-1/4 c. warm water
1 c. sourdough starter (found here)
2 eggs
1/4 c. sugar
1/4 c. olive oil
1 tsp. salt
6 c. all-purpose flour
Melted butter

Dissolve yeast in water in a large mixing bowl. Add sourdough starter, 2 eggs, sugar, oil, salt and 3 cups of the flour. Mix until smooth. Add remaining flour to form a soft dough.

Remove from mixing bowl and knead for 6-8 minutes on a lightly floured surface. Place in a greased bowl and let rise until double, about 1 hour. Punch down and turn onto floured surface, divide into 2 loaves and place in 2 greased 8 inch loaf pans and let rise again, about 45 minutes.

Bake at 375 degrees for 30-35 minutes. Let cool on wire rack and brush the top with melted butter.

BBQ Chicken Pizza

Yet another pizza recipe I know, but this is Tyson's favorite. Today I tried something new and made a sourdough crust. The juxtaposition of flavors was really good so I think that we'll do this again. Ingredients:
1/3 sourdough bread dough recipe (found here)
3/4 c. BBQ sauce, divided (I prefer Sweet Baby Ray's)
3 oz. chicken breast, cut into 1/2 peices
2 strips bacon, cooked and cut into 1/2 pieces
1/3 c. pineapple tidbits, drained
1-1/2 c. mozzarella cheese
1/4 c. Parmesan cheese

Press, roll, or toss dough and place on a greased pan or pizza stone. Cook for 7 minutes at 425 degrees and remove from oven.

Cook chicken in a frying pan with 1/4 c. of the BBQ sauce. Once fully cooked add the bacon and pineapple and continue to cook together on low heat for 3-5 minutes.

Spread remaining 1/2 c. of BBQ sauce on pizza and then spread toppings evening. Cover with mozzarella and then Parmesan cheese. Bake for another 7-10 minutes or until the cheese and completely melted and bubbles.
Yields: 8 Slices
Points: 6

Jumbalaya

This is one of the few recipes that Tyson brought into our marriage and it is a favorite. Ingredients:
2 chicken breasts, cooked and cubed
1 lb. of smoked sausages cut into 1/4 in. slices (I use turkey sausage for fewer calories)
1 med. green pepper, chopped
1 sm. onion, chopped,
2 10 oz cans of diced tomatoes with chilies
1 14.5 oz can of chicken broth
1 c. water
1 tsp. garlic powder
1 tsp. Cajun seasoning
1 c. uncooked long grain rice

Cook sausage about 5 minutes. Added pepper and onion and cook until tender. Stir in tomatoes, broth, water, garlic powder and Cajun seasoning. Bring to a boil. Stir in chicken and rice. Cover and reduce heat. Simmer for 30 minutes until the rice is tender.
Serves 6
Points: 7

Meatballs

We were putting together out menu for the month and Tyson mentioned that the one thing that we have not had to eat since we got married was spaghetti. Well, truth be told, I generally don't really like spaghetti and it has always seemed so plain and overly simple to me. Anyway, Tyson wanted spaghetti so I figured that I might as well make spaghetti and meatballs.
I'm only putting up my simple recipe for meatballs for now. I'll post a marinara sauce recipe at another time.Ingredients:
1 lb. lean ground beef (I use the super lean ground beef, but ground sirloin or elk is also good. Avoid ground turkey or chicken because the flavor doesn't translate well)
2 eggs
1/2 c. bread crumbs
1/2 c. Parmesan cheese
*1 package Lipton onion soup mix
OR
2 tsp. Italian seasoning

In a mixing bowl combine the eggs, bread crumbs, cheese, soup mix OR Italian seasoning. *Decide based on the flavor that you would like. The onion soup mix will make for a stronger flavor and the Italian seasoning will complement your basic marinara sauce.

Add ground beef and combine by hand. Don't work it for too long as that can make the meat tough. Divide the mixture evening to create 16 meat balls. Place them in a greased baking dish and broil for 15 minutes, just to brown them.

Remove from the oven and place them in a simmering sauce. Cover and allow to cook for an additional 25 minutes.
Yields: 16

Grandma's Baked Chicken Breasts

This is one of my Grandma Harper's recipes, and I just love it! She made it for us once when I was about 13 and I remember asking what it was called and my uncle David said it was called ambrosia. He was right on target because it is really good, and rather simple to make.Ingredients:
8 chicken breasts, thawed and cut in half
1 jar dried beef
16 slices of bacon
1 can Cream of Mushroom soup
1 pint sour cream
dried parsley

Cook the bacon, but don't let it get crispy. Place 2 slices of dried beef (you can find it at the grocery store near the canned sardines and such) under 1/2 a chicken breast and wrap in a slice of bacon. Place in a shallow baking dish. Repeat 15 more times.

Mix sour cream and cream of mushroom soup together and spoon over the chicken. Sprinkle parsley over everything. Cover with foil and back at 250 degrees for 2-1/2 hours.
Serves 16
Points: 6

Mexican Lasagna

I realized that I have now posted 3 lasagna recipes. This one is a lot of fun and very different from your traditional lasagna. I found it in one of my Taste of Home magazines and then modified it to fit my style.
Ingredients:
1-1/2 pound lean ground chicken (or turkey or ground beef if you prefer)
1 c. diced red onion
1 c. diced bell pepper
2 tsp. minced garlic (or 4 cloves)
1 c. canned black beans, drained and rinsed (I used the full 14.5 oz can)
1 c. diced tomatoes
1/2 c. frozen corn
1-1/2 tsp. chili powder
1 tsp. cumin
1 14.5 oz can diced tomatoes with green chilies
1 8 oz can tomato sauce
1 c. medium salsa
1/4 tsp. fresh ground pepper
2 T. minced fresh cilantro
4 large 10 inch tortillas (you can use whole wheat of you prefer)
1-1/2 c. shredded Monterey Jack cheese (or sharp cheddar is also good)
1 c. light sour cream
1/4 c. green onions, chopped

Preheat oven to 375 degrees and grease a 9x13 pan.

In a large skillet cook the ground chicken, onion, garlic and bell pepper. Make sure to break up the meat as it is cooking. Once fully cooked add the black beans, tomatoes, corn, chili powder and cumin and cook for 2 more minutes at medium heat. Add the canned diced tomatoes, tomato sauce, salsa and black pepper. Bring it to a boil. Reduce heat and allow to simmer for 5 minutes, covered. Stir in cilantro and remove from heat.

Spread 1/3 of the sauce mixture over the bottom of the pan. Layer 2 tortillas on top. *I ripped one in half, placed one in the center and the 2 halves on each end of the pan* Spread another 1/3 of the sauce mixture on top of tortillas and then 1/2 of the cheese. Repeat with the remaining tortillas, sauce mixture and cheese.

Cover with foil and bake for 35 minutes. Remove foil and bake for another 10 minutes. Let stand for 10 minutes before serving. Serve with a dab of sour cream and green onions on top.
Serves 8
Points: 5 per serving

Prosciutto Chicken Stromboli

I love it when I play around in the kitchen and something great comes out of it! We had a few slices of leftover prosciutto in the fridge and I was trying to come up with something to do with it. I had made a ham and cheese Stromboli a few weeks ago so Tyson suggested that we try a prosciutto Stromboli. So, I gave it a go and I really like how it turned out.
Someday I'll figure how to take better food pictures. Until then, I'm sorry for the poor quality, but I still think that it is helpful to have pictures.Ingredients:
1/2 c. hot water
1/2 T. yeast
1/2 t. sugar
1/2 t. salt
1 T. olive oil
1-1/4 c. flour
6 slices of prosciutto
1 chicken breast, cooked and cubed
1/4 c. Italian dressing
8-10 fresh basil leaves
1 green onion, chopped
1-1/2 c. Mozzarella cheese
1 egg white, slightly beaten
1/4 c. Romano cheese

Dissolve the yeast in water in a medium mixing bowl. Add sugar, salt, olive oil and flour. knead for about five minutes. Roll out into a rectangle on a greased baking dish (I use my pizza stone).

Spread the Italian dressing over the top leaving about 1/2 inch all the way around. Layer the prosciutto, basil leaves, chicken, green onion, and mozzarella cheese. Carefully roll it into a log and pinch seal the side and edges closed.

Baste with the beaten egg white and top with Romano cheese. The Romano cheese adds a great flavor and makes for a nice look when finished baking.Bake at 400 degrees for 20 minutes. Allow it to cool for a few minutes before serving.
Yields 8 slices
Serves 4
Points: 5 per slice

Chicken Tetrazinni

This is a favorite of mine. I got is from one of my long time college roommates, Rachel Boyce. It has such a fun flavor to it and it is SO easy to make.Ingredients:
2 chicken breasts, cooked and cubed
8 oz. linguine, cooked and drained
1 small jar diced pimentos
1/2 c. mushrooms
4 T. butter- I used Safola margerine
1/4 c. flour
1-1/4 c. chicken broth
1 tsp. salt
1 c. sour cream- I used a fat free sour cream
1/2 c. Parmesan cheese- I will mix half Parmesan and half Romano though

Use the butter, flour, broth and salt to make a white sauce. Remove from heat and add sour cream. Mix the sauce in a bowl with chicken, linguine, pimentos, and mushrooms. Pour into a 9x13 pan and bake covered at 350 degrees for 20 minutes.

Remove foil cover and sprinkle cheese over the top and bake for another 5 minutes uncovered. Allow to sit for 8 minutes before serving.
Serves 6
Points: 8

Easy Chicken Enchiladas

I love Mexican food! While this recipe is by no means authentic, it is super easy to throw together in a pinch. I have several other more gourmet enchilada recipes that I'm sure that I will post down the road, but for today we are going with EASY. I forgot to take a picture...sorry.

Ingredients:
10 flour tortillas, soft taco size-I use flour because I don't care for corn tortillas, but you can always use corn.
2 chicken breasts, cooked and shredded
1 can enchilada sauce
1 c. sour cream
1 can diced green chilies
1 can sliced olives
2 c. shredded cheese, separated-You can use any kind, I use a Mexican blend for some added flavor

Mix together the enchilada sauce, diced green chilies, and sour cream. Spread 1 cup of the enchilada sauce mix on the bottom of a 9x13 baking dish. Take a flour tortillas and spoon in some sauce, 1/10 of the chicken and a 1/8 cup of cheese. Roll up and place in the baking dish. Repeat with the rest of the tortillas. Pour the remaining sauce over the top and sprinkle the remaining cup of cheese and the olives on top.

Cover with foil and bake at 350 degrees for 20 minutes. Remove the foil and bake for another 5 minutes. Let sit for about 10 minutes before serving.
Yields 10
Points: 7 per enchilada

Lasagna

There are a million lasagna recipes out there and I have tried a lot of them. I use a lot of different recipes, this is one of my easier, lower calorie, healthier recipes. Since that has been one of the focuses of my cooking lately that is what you get.
Ingredients:
9 lasagna noodles, cooked and drained
1 lb. lean ground beef (or substitute ground turkey)
2 cloves minced garlic
1-1/2 tsp. oregano
1 jar spaghetti sauce
2-1/2 c. mozzarella cheese
1 pint fat-free ricotta cheese
1 tomato, chopped
5 oz. frozen chopped spinach, thawed and drained
1/2 c. Romano cheese

Brown the ground beef in a large sauce pan with the minced garlic and oregano. Add spaghetti sauce and allow to simmer for 5 minutes.

*I use Classico brand spaghetti sauce. They have a sausage flavored sauce that works great. That way the lasagna still gets the sausage flavor without the fat and calories.

Remove the meat and sauce from heat and stir in the tomato.

In a 9x13 pan spread 1/2 c. sauce mix. Layer 3 noodles. Spread 1 c. ricotta cheese, then 1 c. mozzarella cheese, then spinach, and finally 1 c. sauce mix. Layer 3 more noodles, remaining 1 c. ricotta cheese, 1 c. mozzarella cheese, then 1 c. sauce mix. Layer last 3 noodles and remaining sauce.

Cover with foil and bake at 375 degrees for 30 minutes. Remove foil and sprinkle remaining mozzarella cheese and Romano cheese. Bake for an additional 5 minutes. Let stand for 5 minutes before serving.
Serves: 9
Points: 7

Chicken Bacon Ranch Pizza

Yet another pizza favorite in our household. Like I said before we love to play around with new pizza ideas and this came from me just playing around in the kitchen.
Well, to begin let's star with a basic pizza dough recipe. This is an old family favorite and I have no idea where it came from.
Ingredients:
1 c. water, hot
1 T. yeast
1 tsp. sugar
1 tsp. salt
2 T. olive oil
2-1/2 c. flour

Dissolve yeast in water and let stand for a few minutes. Add remaining ingredients and let the mixer knead for about 5 minutes. This is enough dough for 2 pizzas.

*I have 2 methods, for a thinner, normal crust for my pizza I use a pizza stone. Or, for a deep dish crust I use a 12" cast iron skillet. I melt butter (Safola margarine for less fat) in the bottom before I add the dough.

Bake the dough for approximately 7 minutes. Remove from oven and add toppings and sauce.

For this pizza I use the following:
1/4 c. Ranch dressing
1/2 chicken breast, sliced
3 mushrooms, sliced
1 medium tomato, sliced
2 strips of bacon, cooked and crumbled
1-1/2 c. Mozzarella cheese, divided

Spread the dressing around the crust and top with 1 cup of the cheese. Spread the remaining pizza toppings and sprinkle the rest of the cheese on top. Back for another 7-10 minutes, or until the cheese bubbles and the crust is golden.
Serves 6
Points: 7

California Club Sandwich

So many of my favorite things all combined into one great sandwich! This is higher in calories and points from what I usually make, but it is fun to splurge from time to time.Ingredients:
1 grilled chicken breast, sliced
6 strips of bacon
1 medium avocado, sliced
1 medium tomato, sliced
1/4 c. ranch dressing
4 slices sourdough bread, toasted

Pretty simple, spread the ranch on the bread, layer chicken, bacon, avocado, and tomato on top and top with the other piece of bread.
Serves 2
Points: 14

Broccoli Chicken Lasagna

I love pasta and I love cheese, let's be honest, who doesn't! I saw this recipe and I knew that I had to make it. This one was also found in a Taste of Home magazine. Lasagna is always good, but this variation is just fantastic, not to mention a little bit better for you. The picture below does not do it justice.
Ingredients:
1/2 lb. sliced fresh mushrooms
1 onion chopped
1/4 c. butter
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
1 can (14-1/2 oz) chicken broth
1-3/4 c. milk
2/3 c. grated Parmesan cheese (I always prefer fresh grated Parmesan cheese, it is so much better than the dried stuff in the jar and it makes such a big difference)
1 pkg. (16 oz) frozen broccoli cuts, thawed
9 lasagna noodles, cooked and drained
1-1/3 c. julienned fully cooked ham (I used a very lean ham, but you can also use a turkey ham to keep the fat and calories down)
2 c. shredded Monterey Jack cheese
2 c. cubed cooked chicken

In a large skillet saute the mushrooms and onions in butter until tender. Stir in the flour, salt, pepper, and nutmeg. Gradually add the broth and milk. Bring to a boil, and cook and stir for 2 minutes. Stir in broccoli and Parmesan cheese until heated through.

In a 9x13 pan spread 1/2 broccoli mix on the bottom. Layer 3 noodles, 1/3 remaining broccoli mixture, 1 c. ham and 1 c. Monterey Jack cheese. Layer 3 more noodles, 1/2 remaining broccoli mixture, all the the chicken and 1/2 c. Monterey Jack cheese. Top with the remaining 3 noodles, the rest of the broccoli mixture and ham.

Bake covered for 45 minutes at 350 degrees. Top with the remaining cheese and cook for an additional 5 minutes. Let stand for 10-15 minutes before serving.
Serves 12
Points: 9

Chicken Pesto Pizza

I love pizza, but I get bored with pepperoni, Hawaiian, etc. so I find myself trying new toppings and sauces all the time. I was flipping through one of my many cookbooks (Taste of Home) last week looking for some new ides when I landed on this recipe.
Ingredients:
1 tube refrigerated pizza dough (now, I can't stand to use that stuff so I make my own dough. I'll post that recipe soon)
1/2 c. water
3 T. olive oil
1 envelope pesto sauce mix
1 pkg. (10oz) frozen chopped spinach, thawed
1/2 c. ricotta cheese (I used the fat free ricotta)
1/4 c. chopped onion
2 c. shredded cooked chicken
1 jar sliced mushrooms, drained
1 roma tomatoes, sliced
1 c. shredded Swiss cheese
1/4 c. grated Romano cheese

The recipe says to unroll the pizza crust onto a jellyroll pan, however I prefer to use a pizza stone. Prick the dough with a fork and bake at 425 degrees for about 7 minutes.

In a small sauce pan combine the water, oil and pesto mix and warm through, don't boil. Add the spinach, ricotta and onion and mix well.
*The recipe says to use this entire amount on the pizza, but when I made it I felt that it was just too much, so I saved half of it and put it in the freezer to use when I make this pizza again. Spread the spinach pesto mix over the crust.

Top with mushrooms, chicken, tomatoes and both Swiss and Romano cheese. Bake at the same 425 degrees for another 5-10 minutes, or until the cheese is melted and the crust is golden.
Serves 8
Points: 7 per slice

Grilled Glazed Drummies

In the summer I love to grill so I am always on the look out for new grilling recipes. I found this recipe out of a Taste of Home magazine and then played with it a bit. This is a great, very basic marinade. It tastes great on drumsticks, but it would be great with plain boneless, skinless breasts if you would like.
Ingredients:
1 c. ketchup
1/3 c. soy sauce
4 tsp. honey
3/4 tsp. ground ginger
1/2 tsp. garlic powder (though I prefer 1 tsp. fresh minced garlic)
3 lbs. chicken drumsticks (or drumettes if you are making this as an appetizer)

Combine ketchup, soy sauce, honey, ginger, and garlic in a bowl and save out 1/2 cup of marinade. Pour the remaining marinade into a ziploc bag. Add chicken and seal. allow to marinade for 4 hours or longer in the fridge.
Grill on medium heat for 5 minutes, turn and baste with the reserved marinade. Grill for another 10-15 minutes turning and basting from time to time.
Yields 16 drumsticks or 2 dozen drumettes.
Serves 8
Points: 3 per serving