1 pkg Oreo cookies
1 pkg cream cheese, softened
5-6 chocolate bark squares
Using a double boiler, melt the chocolate bark squares.
Using two separate bowls, scrape the Oreo icing into one bowl and place the Oreo cookies into another bowl. Crush the Oreo cookies until they are a small crumbles. Mix the softened cream cheese with the Oreo icing. Mix the cream cheese and icing mixture with the crushed Oreo cookies.
Scoop small portions of the mixture and create smooth spheres (about 1T each). Dip each portion into the melted chocolate and immediately place on a sheet of wax paper. Chill the bon-bons until the chocolate has hardened.
Yield: about 35 bon-bons.
Monday, March 30, 2009
Chicken Tamale Casserole
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Calories 354, Fat 14.1g, Protein 18.9g, Fiber 2.5g
(Source: Cooking Light)
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Calories 354, Fat 14.1g, Protein 18.9g, Fiber 2.5g
(Source: Cooking Light)
Pan-Fried Chicken-and-Ham Parmesan
Note: Instead of serving the chicken with garlic herb pasta, I cooked whole wheat thin pasta and seasoned it with garlic powder, Italian seasoning, and a little bit of olive oil. I'm sure either way is very tasty!
4 (6-oz.) skinned and boned chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
1 large egg
1/4 cup all-purpose flour
2/3 cup Italian-seasoned breadcrumbs
2 tablespoons olive oil
8 thinly sliced smoked deli ham slices (about 1/4 lb.)
4 (1-oz.) fresh mozzarella cheese slices
Garlic-Herb Pasta
Grape Tomatoes
4 (6-oz.) skinned and boned chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
1 large egg
1/4 cup all-purpose flour
2/3 cup Italian-seasoned breadcrumbs
2 tablespoons olive oil
8 thinly sliced smoked deli ham slices (about 1/4 lb.)
4 (1-oz.) fresh mozzarella cheese slices
Garlic-Herb Pasta
Grape Tomatoes
Preparation
1. Preheat oven to 350°. Sprinkle chicken with salt and pepper. Whisk together egg and 2 Tbsp. water. Dredge chicken in flour; dip in egg mixture, and dredge in breadcrumbs, shaking off excess.
2. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 3 to 4 minutes on each side or until golden. Top chicken with ham and cheese.
3. Bake chicken in skillet at 350° for 8 minutes or until cheese is melted. Serve over Garlic-Herb Pasta; top with Grape Tomatoes.
Garlic-Herb Pasta: Cook 8 oz. vermicelli according to package directions; drain. Toss with 1/4 cup Garlic-Herb Butter. Season with salt to taste. Makes 4 servings.
Garlic-Herb Butter: Stir together 1/2 cup softened butter; 1 large garlic clove, pressed; 2/3 cup chopped fresh basil; 1/4 cup chopped fresh parsley; and 1/4 tsp. salt until well blended. Use immediately, or cover and chill up to 3 days. For longer storage, form into a log or press into ice cube trays, and wrap tightly with plastic wrap; freeze up to 1 month. Makes 1/2 cup. Prep: 15 min.
(Source: Cooking Light)
Saturday, March 21, 2009
Sopapilla Cheesecake
2 cans crescent rolls
1 1/4 sugar
1 t vanilla
1 t cinnamon
2 8oz packages of cream cheese, softened
1 stick of butter
Preheat oven to 350.
Unroll one package of rolls into the bottom of a 9X13 pan. Mix cream cheese, 1 cup of sugar, and vanilla. Spread the mixture over the rolls. Cover the mixture with the second can of rolls. Melt butter. Stir in the remaining sugar and cinnamon into the melted butter. Pour over the top of the dish. Bake 30 minutes or until golden brown.
1 1/4 sugar
1 t vanilla
1 t cinnamon
2 8oz packages of cream cheese, softened
1 stick of butter
Preheat oven to 350.
Unroll one package of rolls into the bottom of a 9X13 pan. Mix cream cheese, 1 cup of sugar, and vanilla. Spread the mixture over the rolls. Cover the mixture with the second can of rolls. Melt butter. Stir in the remaining sugar and cinnamon into the melted butter. Pour over the top of the dish. Bake 30 minutes or until golden brown.
Lazy Chicken
balsamic vinegar
chicken breast (thinly sliced)
olive oil
2 medium potatoes, thinly sliced
1/2 onion, thinly sliced
montreal steak seasoning by McCormick
white wine (or broth)
28oz can of crushed tomatoes
10 leaves of fresh basil
2 sprigs of oregano
1/2 cup cheese
Splash each chicken breast with vinegar. Heat olive oil in a large pan (about one circle of oil around the pan). Brown chicken for about 2 minutes on each side. Remove chicken. Go once more around the pan with olive oil. Add a thin layer of potato and onion, sprinkle with montreal seasoning to taste. Let cook, turning occasionally. Add a couple of glugs of white wine. Top with chicken, pour crushed tomatoes on top. Sprinkle with herbs, cover and cook for 10-12 minutes until chicken is fully cooked and potoatoes are tender. Sprinkle with cheese.
Optional: Thinly sliced squash and zuchinni is a good addition to this dish. Add this to the pan with the onion and potato.
(Source: Rachel Ray)
chicken breast (thinly sliced)
olive oil
2 medium potatoes, thinly sliced
1/2 onion, thinly sliced
montreal steak seasoning by McCormick
white wine (or broth)
28oz can of crushed tomatoes
10 leaves of fresh basil
2 sprigs of oregano
1/2 cup cheese
Splash each chicken breast with vinegar. Heat olive oil in a large pan (about one circle of oil around the pan). Brown chicken for about 2 minutes on each side. Remove chicken. Go once more around the pan with olive oil. Add a thin layer of potato and onion, sprinkle with montreal seasoning to taste. Let cook, turning occasionally. Add a couple of glugs of white wine. Top with chicken, pour crushed tomatoes on top. Sprinkle with herbs, cover and cook for 10-12 minutes until chicken is fully cooked and potoatoes are tender. Sprinkle with cheese.
Optional: Thinly sliced squash and zuchinni is a good addition to this dish. Add this to the pan with the onion and potato.
(Source: Rachel Ray)
Turkey Chili
2lbs ground turkey (or extra lean ground beef)
28oz can of diced tomatoes, not drained
2 cans of dark red kidney beans, not drained (or black beans)
2 T chili powder
1/2 diced onion
2 T olive oil
2 garlic cloves
1 T paprika
1 t salt
1/8 t pepper
2 t cumin
Brown turkey, onion and garlic in a pan. Combine browned turkey and remaining ingredients in a crock pot and stir together. Cook on low for 8 hours.
28oz can of diced tomatoes, not drained
2 cans of dark red kidney beans, not drained (or black beans)
2 T chili powder
1/2 diced onion
2 T olive oil
2 garlic cloves
1 T paprika
1 t salt
1/8 t pepper
2 t cumin
Brown turkey, onion and garlic in a pan. Combine browned turkey and remaining ingredients in a crock pot and stir together. Cook on low for 8 hours.
Thursday, March 19, 2009
Croque Monsieur
4 (1.5 oz.) slices french bread
4 t. honey mustard (I use spicy mustard)
6 oz. reduced fat deli ham, thinly sliced
4 (1 oz.) slices reduced fat Swiss cheese
1/2 cup fat free milk
3 large egg whites
Cooking spray
Cut a slit in each piece of bread to form a pocket. Spread 1 teaspoon mustard into each bread pocket. Divide ham and cheese evenly among the four pieces of bread.
Combine milk and eggs in a shallow bowl and whisk. Dip sandwiches, 1 at a time, in the milk mixture, turning to coat.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 sandwiches, cooking 3 minutes on each side or until golden brown. Repeat with remaining sandwiches.
Calories: 293 Fat: 9.8 Protein: 22.3 Fiber: 1.3
(Source: Cooking Light)
4 t. honey mustard (I use spicy mustard)
6 oz. reduced fat deli ham, thinly sliced
4 (1 oz.) slices reduced fat Swiss cheese
1/2 cup fat free milk
3 large egg whites
Cooking spray
Cut a slit in each piece of bread to form a pocket. Spread 1 teaspoon mustard into each bread pocket. Divide ham and cheese evenly among the four pieces of bread.
Combine milk and eggs in a shallow bowl and whisk. Dip sandwiches, 1 at a time, in the milk mixture, turning to coat.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add 2 sandwiches, cooking 3 minutes on each side or until golden brown. Repeat with remaining sandwiches.
Calories: 293 Fat: 9.8 Protein: 22.3 Fiber: 1.3
(Source: Cooking Light)
Wednesday, March 18, 2009
Creamy Mashed Potatoes and Chives
Quick Note: For a smoother consistency, I use a hand mixer to blend the potatoes instead of a potato masher.
3 lbs peeled Yukon gold potatoes, quartered
2/3 cup fat-free milk
1 t salt
2/3 cup (5oz.) light cream cheese with chives and onions
Place potatoes in a Dutch oven, and cover with water; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain. Return potatoes to pan; add milk and salt. Mash potato mixture with a potato masher to desired consistency. Add cheese, and stir just until blended. Yield: 10 servings.
Calories: 172 Fat: 3 Protein: 6.1 Fiber 2.8
(Source: Cooking Light)
3 lbs peeled Yukon gold potatoes, quartered
2/3 cup fat-free milk
1 t salt
2/3 cup (5oz.) light cream cheese with chives and onions
Place potatoes in a Dutch oven, and cover with water; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain. Return potatoes to pan; add milk and salt. Mash potato mixture with a potato masher to desired consistency. Add cheese, and stir just until blended. Yield: 10 servings.
Calories: 172 Fat: 3 Protein: 6.1 Fiber 2.8
(Source: Cooking Light)
Turkey Meat Loaf
2 lbs ground turkey breast
1 cup quick-cooking oats
1/2 cup ketchup
1/4 cup chopped fresh parsley
1/4 cup grated fresh Parmesan cheese
1 T dried oregano
3 T worcestershire sauce
2 T low-sodium soy sauce
2 t dried basil
1 t garlic powder
Cooking spray
1/4 cup ketchup
Preheat oven to 400.
Combine first 10 ingredients in a large bowl. Place mixture in a 9x5 loaf pan coated in cooking spray. Top with 1/4 cup ketchup. Bake for 1 hour and 15 minutes or until done. Let stand 10 minutes before slicing. Yield: 6 servings.
Calories: 272 Fat: 3.5 Protein: 39 Carb: 20.4 Fiber 2.1
(Source: Cooking Light)
1 cup quick-cooking oats
1/2 cup ketchup
1/4 cup chopped fresh parsley
1/4 cup grated fresh Parmesan cheese
1 T dried oregano
3 T worcestershire sauce
2 T low-sodium soy sauce
2 t dried basil
1 t garlic powder
Cooking spray
1/4 cup ketchup
Preheat oven to 400.
Combine first 10 ingredients in a large bowl. Place mixture in a 9x5 loaf pan coated in cooking spray. Top with 1/4 cup ketchup. Bake for 1 hour and 15 minutes or until done. Let stand 10 minutes before slicing. Yield: 6 servings.
Calories: 272 Fat: 3.5 Protein: 39 Carb: 20.4 Fiber 2.1
(Source: Cooking Light)
Half-the-Fat Carrot Cake with Cream Cheese Frosting
Cake:
3/4 cup applesauce
5 cups shredded carrot (about 1 lb)
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
1 t vanilla extract
1 t coconut extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
2 t baking powder
1 t baking soda
1/2 t ground nutmeg
1/2 t ground cinnamon
1/4 t salt
1 cup golden raisins
cooking spray
Frosting:
4 cups sifted powdered sugar
2 teaspoons vanilla extract
1 (8oz.) block of fat free cream cheese, chilled
1 (8oz.) block 1/3 fat cream cheese, chilled
Spoon applesauce into a fine sieve over a bowl, let stand for 15 minutes. Discard liquid. Scrape drained applesauce into a bowl, cover and refrigerate.
Combine carrot and granulated sugar in a colander. Drain 20 minutes.
Preheat oven to 350.
Beat brown sugar and butter with a mixer at medium speed until well blended (about 2 minutes). Add applesauce, 1 t. vanilla, and coconut extract. Beat until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition. (Batter will have a slightly curdled look).
Lightly spoon flour into dry measuring cup and level with a knife. Combine flour and next 5 ingredients; stir well with a whisk. Add brown sugar mixture to flour mixture, stirring just until moist. Fold in carrot mixture and raisins (batter will be very thick). Spoon batter into a 13x9 backing pan coated in cooking spray.
Bake at 350 for 40 minutes or until wooden pick inserted in the middle come out clean. Cool completely.
For frosting, beat powdered sugar, 2 t. vanilla, and both packages of cheese with a mixer at low speed just until well blended (do not over-beat). Spread frosting over cake; cover and chill 1 hour. Yield: 20 servings
Calories: 322 Fat: 8 Protein: 5.6 Fiber 1.7 Chol: 45 mg Iron: 1.2mg Sodium: 327
(Source: Cooking Light)
3/4 cup applesauce
5 cups shredded carrot (about 1 lb)
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
1 t vanilla extract
1 t coconut extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
2 t baking powder
1 t baking soda
1/2 t ground nutmeg
1/2 t ground cinnamon
1/4 t salt
1 cup golden raisins
cooking spray
Frosting:
4 cups sifted powdered sugar
2 teaspoons vanilla extract
1 (8oz.) block of fat free cream cheese, chilled
1 (8oz.) block 1/3 fat cream cheese, chilled
Spoon applesauce into a fine sieve over a bowl, let stand for 15 minutes. Discard liquid. Scrape drained applesauce into a bowl, cover and refrigerate.
Combine carrot and granulated sugar in a colander. Drain 20 minutes.
Preheat oven to 350.
Beat brown sugar and butter with a mixer at medium speed until well blended (about 2 minutes). Add applesauce, 1 t. vanilla, and coconut extract. Beat until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition. (Batter will have a slightly curdled look).
Lightly spoon flour into dry measuring cup and level with a knife. Combine flour and next 5 ingredients; stir well with a whisk. Add brown sugar mixture to flour mixture, stirring just until moist. Fold in carrot mixture and raisins (batter will be very thick). Spoon batter into a 13x9 backing pan coated in cooking spray.
Bake at 350 for 40 minutes or until wooden pick inserted in the middle come out clean. Cool completely.
For frosting, beat powdered sugar, 2 t. vanilla, and both packages of cheese with a mixer at low speed just until well blended (do not over-beat). Spread frosting over cake; cover and chill 1 hour. Yield: 20 servings
Calories: 322 Fat: 8 Protein: 5.6 Fiber 1.7 Chol: 45 mg Iron: 1.2mg Sodium: 327
(Source: Cooking Light)
Potato Soup
3 cups diced potatoes
1/4 cup chopped onions
1/4 cup chopped carrots (optional)
2 cups milk
3 cups water
3 tbsp. butter
1 tbsp. fresh parsley
1 tbsp. fresh cilantro
1/3 cup ground Parmesan cheese
2 tbsp. all purpose flour
1 tsp. salt
1 tsp. pepper
1 tsp Mrs. Dash original
2 cubes of chicken bouillon
2 tsp. Italian seasoning
Bring water to a boil, add fresh herbs and vegetables. Let boil for 5 minutes, add milk, butter, boil for 3 minutes more; add spices and seasonings, then add flour and cheese. Stir very well so that the flour and cheese do not clump; continue stirring. Serve when vegetables are tender and flavors are well blended.
Serve topped with cheddar cheese and add a few saltine crackers.
Littleton Green Beans
This is a McGill family Thanksgiving tradition. Very easy, very tasty. Kevin even made it for a potluck!
1 can french-style green beans, drained
1 can white shoepeg corn, drained
1 can cream of celery soup
1/2 c. grated cheddar cheese
1/2 c. chopped onion
1/2 c. sour cream
1/2 stick butter or margarine, melted
Ritz crackers, crumbled
Preheat oven to 325.
Mix first 6 ingredients and spread in casserole dish (9X13). Top with crumbled Ritz crackers and drizzle with melted butter. Bake, uncovered, for 45 minutes.
(Source: Kevin's Mimi)
1 can french-style green beans, drained
1 can white shoepeg corn, drained
1 can cream of celery soup
1/2 c. grated cheddar cheese
1/2 c. chopped onion
1/2 c. sour cream
1/2 stick butter or margarine, melted
Ritz crackers, crumbled
Preheat oven to 325.
Mix first 6 ingredients and spread in casserole dish (9X13). Top with crumbled Ritz crackers and drizzle with melted butter. Bake, uncovered, for 45 minutes.
(Source: Kevin's Mimi)
Monster Cookies
Quick note: This makes a HUGE batch. I usually make this for our annual cookie fundraiser and still have leftover dough!
2 Sticks of butter
2 1/4 c. packed brown sugar
2 c. white sugar
1 T. vanilla
4 t. baking soda
28 oz. jar chunky peanut butter
6 eggs
8 c. oatmeal
12 oz. chocolate chips
12 oz. mimi M&Ms
Preheat oven to 350.
Beat butter and sugars. Mix in peanut butter, vanilla, soda, and eggs. Using your largest bowl, add this mixture to the oatmeal. Stir in chocolate chips and M&Ms. Drop by rounded tablespoonful onto greased cookies sheets; bake for 10 to 12 minutes.
(Source: Buckingham UMC Cookbook, Sherry Wagner)
2 Sticks of butter
2 1/4 c. packed brown sugar
2 c. white sugar
1 T. vanilla
4 t. baking soda
28 oz. jar chunky peanut butter
6 eggs
8 c. oatmeal
12 oz. chocolate chips
12 oz. mimi M&Ms
Preheat oven to 350.
Beat butter and sugars. Mix in peanut butter, vanilla, soda, and eggs. Using your largest bowl, add this mixture to the oatmeal. Stir in chocolate chips and M&Ms. Drop by rounded tablespoonful onto greased cookies sheets; bake for 10 to 12 minutes.
(Source: Buckingham UMC Cookbook, Sherry Wagner)
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