Charlie liked this and said if it were healthy he would want it again....he's still on his "we need to healthy" kick. Too bad it's not! :) I liked it and would make it again, but next time I would make it a little different. I'll post the recipe and then afterwards I'll post what I would change. There's a picture, but it's currently stuck on the camera and we can't get it off. You can follow the link to the source to see Amanda's if you really want. Oh, and Krystal, or anyone else who hates anything white and creamy, you don't notice or see the ranch dressing once it's cooked! Girl Scout's Honor :)
Bacon Cheeseburger Chicken
Source: Kevin and Amanda
2 T olive oil
2 T butter
6 chicken breasts, boneless, skinless, split
1/4 C teriyaki sauce
1/2 C Ranch dressing
1 C shredded cheddar cheese
Bacon Bits (I used homemade)
Preheat oven to 350°. In a large skillet, heat oil and butter over medium-high heat. (I didn't use butter and oil, I used the bacon grease from my bacon bits) Add chicken breasts and saute about 5 minutes on each side. Place chicken in a 9x13 glass dish. Pour teriyaki over chicken and then Ranch. Top with cheese and bacon. Bake for 40 minutes. Enjoy
****OKAY-Next time I make this I would wait to top with cheese and bacon because it melted off and ended up in the pan. Also, I used a larger pan than said and think it would have been better if all my chicken would have been touching. It might help keep the cheese on the chicken. Next time, I may wait until the last 10 minutes to do the cheese and bacon.
If we get the pic off the camera I'll post it :)
Chicken and Rice
This is super quick to put together and oh so creamy! My husband and brother-in-law approve this one!
I am proud of this picture...I took it myself :)
Chicken and Rice
Source: Aunt Linda
1 can Cream of Chicken soup
1 can Cream of Celery soup
1 cup uncooked rice
1/2 cups hot water
6 chicken tenders (or whatever you need for your family)
Squeeze butter
Salt
Pepper
Preheat oven to 350°. Mix together the soups, rice and water. Pour into a 9x13 Pyrex dish. Place chicken on top. Squeeze butter on top of chicken (I'm generous with this!). Sprinkle with salt and pepper. Bake covered for 30 minutes. Then bake for another 15. Enjoy!
I am proud of this picture...I took it myself :)Chicken and Rice
Source: Aunt Linda
1 can Cream of Chicken soup
1 can Cream of Celery soup
1 cup uncooked rice
1/2 cups hot water
6 chicken tenders (or whatever you need for your family)
Squeeze butter
Salt
Pepper
Preheat oven to 350°. Mix together the soups, rice and water. Pour into a 9x13 Pyrex dish. Place chicken on top. Squeeze butter on top of chicken (I'm generous with this!). Sprinkle with salt and pepper. Bake covered for 30 minutes. Then bake for another 15. Enjoy!
Skillet Lasagna
This one is added to the rotation...WAIT, I don't have a rotation! In the 2 months we've been married I haven't repeated many meals. I've been trying all new ones. Well, my husband doesn't like this. He wants to eat the good stuff again. He's easy to please. Before we were married he lived off of rice and canned veggies for dinner. I thought he was going to cry when I told him we couldn't eat rice for dinner every night. He's completely content with Kraft Mac and Cheese! YUCK! So, tonight we compromised. I will make 1 new meal every week and the rest will be repeats. We made a list of all the dinner options that we can have and we have quite a list! I'll keep posting though because a lot of them aren't on here. Oh, and the new dinner deal doesn't start until September 1st...I've already bought our groceries for the rest of the month!
Don't judge my picture. Just be glad that there is one and I didn't steal it from some other blog! :) Also, the original recipe calls for dropping dollops of the ricotta on top. In the end we ended up mixing it into the pasta to eat it. So I would just go ahead and do it while cooking.
Skillet Lasagna
Source: ??? I printed this off a while ago and don't know where it came from :(
3 (14.5 oz) cans whole peeled tomatoes
1 (8 oz) can tomato sauce
1 T olive oil
1 med onion, minced
1 tsp Salt
3 medium garlic cloves, minced
1/8 tsp red pepper flakes
1 T dried Basil
1/2 T dried Oregano (I just used Italian Seasoning)
1 lb ground beef
12 lasagna noodles, broken into 1 in pieces
1 cup shredded mozzarella
1/2 cup grated Parmesan (I used shredded Italian blend)
3/4 cup ricotta cheese
Pulse the tomatoes with the juice in a food processor until there are no large pieces.
Heat the oil in a large nonstick skillet (I used a 12", if you have bigger use it) on medium heat. Add the onion and salt. Cook about 5 minutes. Stir in garlic and red pepper, cook about 30 seconds. Add the ground beef and cook until browned.
Scatter the lasagna noodles on top. Mix together tomato sauces, basil, and oregano. Pour into skillet. Mix together. Cover and cook about 20 minutes. Watch that it doesn't stick and stir frequently.
Turn off the heat. Stir in half of mozzarella and Parmesan cheeses. Mix in Ricotta cheese. Sprinkle the remaining cheese on top and cover. Let sit about 5 minutes, until cheese melts. Serve!
Don't judge my picture. Just be glad that there is one and I didn't steal it from some other blog! :) Also, the original recipe calls for dropping dollops of the ricotta on top. In the end we ended up mixing it into the pasta to eat it. So I would just go ahead and do it while cooking.
Skillet LasagnaSource: ??? I printed this off a while ago and don't know where it came from :(
3 (14.5 oz) cans whole peeled tomatoes
1 (8 oz) can tomato sauce
1 T olive oil
1 med onion, minced
1 tsp Salt
3 medium garlic cloves, minced
1/8 tsp red pepper flakes
1 T dried Basil
1/2 T dried Oregano (I just used Italian Seasoning)
1 lb ground beef
12 lasagna noodles, broken into 1 in pieces
1 cup shredded mozzarella
1/2 cup grated Parmesan (I used shredded Italian blend)
3/4 cup ricotta cheese
Pulse the tomatoes with the juice in a food processor until there are no large pieces.
Heat the oil in a large nonstick skillet (I used a 12", if you have bigger use it) on medium heat. Add the onion and salt. Cook about 5 minutes. Stir in garlic and red pepper, cook about 30 seconds. Add the ground beef and cook until browned.
Scatter the lasagna noodles on top. Mix together tomato sauces, basil, and oregano. Pour into skillet. Mix together. Cover and cook about 20 minutes. Watch that it doesn't stick and stir frequently.
Turn off the heat. Stir in half of mozzarella and Parmesan cheeses. Mix in Ricotta cheese. Sprinkle the remaining cheese on top and cover. Let sit about 5 minutes, until cheese melts. Serve!
BBQ Pork Spare Ribs
There's nothing like home-cooked comfort food! These were so yummy and just fell apart in our mouths. Sorry there's no pictures. It was church night so we ate quick. I didn't even think about taking a picture until our plates were almost clean!
BBQ Pork Spare Ribs
Source: Gather Round Our Table
1 package country style boneless pork ribs
1/2 c Ketchup
1/4 c vinegar
1/4 c Worcestershire sauce
1/2 c butter
2 tsp salt
1/2 c brown sugar
2 tsp dry mustard
2 tsp paprika
1 tsp chili powder
Place ribs in a baking pan. Mix remaining ingredients together in a bowl and pour over ribs. Bake at 300° for 2-3 hours.
BBQ Pork Spare Ribs
Source: Gather Round Our Table
1 package country style boneless pork ribs
1/2 c Ketchup
1/4 c vinegar
1/4 c Worcestershire sauce
1/2 c butter
2 tsp salt
1/2 c brown sugar
2 tsp dry mustard
2 tsp paprika
1 tsp chili powder
Place ribs in a baking pan. Mix remaining ingredients together in a bowl and pour over ribs. Bake at 300° for 2-3 hours.
Garlic Chicken Farfalle
Oh. My. Gosh. You have to cook this! It was by no means healthy or quick, but it was SO worth every bite! This is restaurant quality. Charlie said, "Are you going to keep making new recipes because I want to eat this again!" I'm linking you to my source for this recipe (who got if from someone else) but I did make adjustments, so I will post how I made it. Seriously, I can not emphasize enough how good this was. I was sad when my belly was full because I wanted to eat more! Luckily, we have leftovers!
I am by no means a food photographer, or any photographer for that matter...but don't let this terrible picture hinder you from making this!
Garlic Chicken Farfalle
Source: Kevin and Amanda
16 oz. Farfalle pasta (I used 12 because that's what I had, but I wish I had 16)
1 c. heavy whipping cream
3-4 chicken breasts, boneless, skinless (I used 2 because it's just us)
3 cloves garlic, chopped
1/2 T pepper
1/2 c butter (one stick)
1 lb bacon, crumbled
1 c shredded Italian blend cheese
1 bottle of mesquite marinade
Cook the chicken breasts with the marinade in a crock pot on low for 6 hours. Take chicken out, don't save marinade, let it cool, and shred the chicken. Set aside.
Boil the pasta. In a saucepan melt butter. On low, add garlic, whipping cream, pepper, cheese, and bacon. Whisk together for 3-4 minutes. In a large bowl, pour the sauce over the pasta. Mix in the chicken. Top with more cheese. Serve!
***To make this a quicker meal, you can substitute the chicken for one of those rotisserie chickens from the store. You can also use bacon bits, but I highly recommend making your own. It adds a great flavor!
Enchiladas
This is one of those recipes I've been eating all my life! So I'm going to make my mom the source! She made these growing up and they are delicious! We have a few recipes in our family that our from my mom making them and all her children know how to make them and DO! We love them...one day I will post her pasta salad! Okay, so I don't have a recipe for this one, it's just one I know how to make. So bare with me as I try to give you measurements and such. And mom, chime in if I've messed something up!
Also, I remember my brother not liking these when we were kids and she reserved some of the meat and made him a taco. So, if you're kids don't like it there's an option!
Enchiladas
Source: Mom
1 lb. ground beef
1 packet Taco Seasoning
1 can Enchilada Sauce (probably small, but I always buy the larger one because I can't remember and then don't need it all!)
Shredded Cheese - Cheddar, Taco, whatever you prefer. (you probably need half a bag, but maybe a whole bag)
Soft Tortillas -about 8
Brown the ground beef and drain the fat. Mix in the taco seasoning with 3/4 cup of water. (Like you are making taco meat). Pour some enchilada sauce in the bottom of a 9x13 pan. Enough to coat the bottom. Pour a little enchilada sauce on a tortilla. Add a scoop of meat. Top with cheese. Fold the ends of the tortilla in and roll the rest up. Lay in the bottom of a 9x13 pan. Continue until you are out of meat. Pour enchilada sauce over the top. Top with cheese. Bake at 375° for about 30 minutes (or so)!
Also, I remember my brother not liking these when we were kids and she reserved some of the meat and made him a taco. So, if you're kids don't like it there's an option!
Enchiladas
Source: Mom
1 lb. ground beef
1 packet Taco Seasoning
1 can Enchilada Sauce (probably small, but I always buy the larger one because I can't remember and then don't need it all!)
Shredded Cheese - Cheddar, Taco, whatever you prefer. (you probably need half a bag, but maybe a whole bag)
Soft Tortillas -about 8
Brown the ground beef and drain the fat. Mix in the taco seasoning with 3/4 cup of water. (Like you are making taco meat). Pour some enchilada sauce in the bottom of a 9x13 pan. Enough to coat the bottom. Pour a little enchilada sauce on a tortilla. Add a scoop of meat. Top with cheese. Fold the ends of the tortilla in and roll the rest up. Lay in the bottom of a 9x13 pan. Continue until you are out of meat. Pour enchilada sauce over the top. Top with cheese. Bake at 375° for about 30 minutes (or so)!
Honey Chicken
This was yum! Charlie said it was better than the kind you get off a Chinese buffet because it wasn't as sweet or covered in sauce. It really was good. The sauce was almost clear which is also different from the kind you get at the restaurant. There's no picture because Charlie's camera died and mine was only giving me extremely blurry photos. AND I don't want to steal this time because mine didn't look like hers! Her sauce was the golden color you get when you eat out. I don't know why mine was different, but it was still super delicious! So just trust me that this one is worth making!
Honey Chicken
Source: Real Mom Kitchen
3 boneless skinless chicken breast, cut into cubes
1/3 cup Cornstarch
Vegetable Oil
1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)...I used like 6 cloves :)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)...I didn't use this
Roll the cubed chicken in cornstarch and then fry in hot oil. Set aside.
Heat 1 ½ tablespoons of oil in your wok or sauce pan. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch.
***This made enough for the 2 of us with no leftovers! We served it over white rice. So you may want to double it for a family! I would definitely double the sauce if I made it with any more than 3 pieces of chicken.
Honey Chicken
Source: Real Mom Kitchen
3 boneless skinless chicken breast, cut into cubes
1/3 cup Cornstarch
Vegetable Oil
1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)...I used like 6 cloves :)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)...I didn't use this
Roll the cubed chicken in cornstarch and then fry in hot oil. Set aside.
Heat 1 ½ tablespoons of oil in your wok or sauce pan. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch.
***This made enough for the 2 of us with no leftovers! We served it over white rice. So you may want to double it for a family! I would definitely double the sauce if I made it with any more than 3 pieces of chicken.
Pork Tenderloin with Creamy Mustard Sauce
In his first bite Charlie wondered what the taste of this meal reminded him of. I said, "It must be the dill." I didn't really know what I was talking about. Then he realized....a McDonald's Quarter Pounder. I took a bite and it reminded me of a Chick-fil-A sandwich. Finally, it clicked...DILL...like the pickle (get it...dill pickles)! I know, I'm not the brightest! :) So if you like pickles, or either one of the items mentioned above you will like this! This is an Atkins recipe, so if you make it according to the recipe it's healthy!
Pork Tenderloin Medallions with Creamy Mustard Sauce
Source: Atkins
2 T unsalted butter
1 whole pork tenderloin (about 1 lb), sliced into medallions
1 tsp chopped garlic (I used about 4 or 5 cloves)
3/4 c reduced sodium chicken broth
1/4 c sour cream
1 T Dijon mustard
1 T fresh dill, minced (I used dried)
salt and white pepper (I used black)
Heat butter in a skillet over medium-high heat. Add pork and cook until browned. Remove pork from skillet and cover to keep warm.
Add garlic to skillet and saute until aroma is released, about 30 seconds. Add chicken broth. Simmer liquid about 3 minutes until reduced slightly. Remove skillet from heat and whisk in sour cream, mustard, and dill. Season with salt and pepper.
Return pork to skillet along with any juices. Cook pork over medium heat with sauce for about 3 minutes.
Carbs per serving 3.5
Fiber 0.5
Protein 50.5
Fat 27
Calories 465
Pork Tenderloin Medallions with Creamy Mustard Sauce
Source: Atkins
2 T unsalted butter
1 whole pork tenderloin (about 1 lb), sliced into medallions
1 tsp chopped garlic (I used about 4 or 5 cloves)
3/4 c reduced sodium chicken broth
1/4 c sour cream
1 T Dijon mustard
1 T fresh dill, minced (I used dried)
salt and white pepper (I used black)
Heat butter in a skillet over medium-high heat. Add pork and cook until browned. Remove pork from skillet and cover to keep warm.
Add garlic to skillet and saute until aroma is released, about 30 seconds. Add chicken broth. Simmer liquid about 3 minutes until reduced slightly. Remove skillet from heat and whisk in sour cream, mustard, and dill. Season with salt and pepper.
Return pork to skillet along with any juices. Cook pork over medium heat with sauce for about 3 minutes.
***When using dried herbs from the pantry I think you're supposed to half the measurement when the recipe calls for fresh. I didn't do this. Maybe you should and the flavor won't be so powerful!
Makes 2 servingsCarbs per serving 3.5
Fiber 0.5
Protein 50.5
Fat 27
Calories 465
Cherry Coke Cupcakes
I love to bake. Without a job, I have plenty of time to do it! For me the fun is in baking AND eating the finished product. If it were just for the sweets I would buy a premade sweet or a ready mix. That's not enough, I want to do it from scratch! So today, in my boredom, I made these.... 
They were delicious! This was an awesome cupcake. They weren't dry or crumbly. They were perfectly moist and so yummy! I would make these again! And I can honestly say, after eating just one I was satisfied! They weren't too difficult to make, you should try them!
***If you go to the original source for this recipe you will see a difference in her pictures:
1. The Coke frosting. Hers is darker. I'm not sure why. I have 3 philosophies: she calls for icing sugar...what is that!? After doing an Internet search I found it was powdered sugar. So maybe there is a little bit of a difference. OR, I used a knock-off brand of Coke. GT Cola from Aldi's. OR, she's Canadian...things are different up there. :) Right? Or should I say, Eh?
2. The top layer of frosting. Her original recipe calls for cherry buttercream. When I read the comments on her recipe she made these a second time with the whipped cream frosting and said it was better. While I haven't tried the buttercream on these I would go with the whipped cream...it was perfect and light! I'm afraid the buttercream would be too much.
Cherry Coke Cupcakes
Source: Coco Bean
Cupcakes
1 1/2 Cups flour
3/4 Cup sugar
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/2 Cup buttermilk (see hint below)
2 tsp vanilla
1/2 cup unsalted butter
3 Tbs cocoa powder
3/4 Cup Coca-Cola
1/4 cup maraschino cherry syrup
24 maraschino cherries
Cola Icing
1 cup Powdered sugar
2 tbsp cola
Whipped Frosting
6 oz whipped cream
2 T maraschino cherry syrup
Preheat the oven to 350°. In a bowl, combine the flour, sugar, baking soda, and salt. Beat the egg, buttermilk, and vanilla in a second bowl. In a saucepan, boil the Coca-Cola, and cherry syrup gently for five minutes. Melt in the butter and cocoa powder. Pour into the dry ingredients, stir well with a wooden spoon, and then add the liquid ingredients, beating until everything is blended. Pour into the cupcake pans and push a cherry into the center of each cupcake. Bake for 15 minutes or until a cake tester comes out clean. When cool drizzle over the Cola Icing and let dry. Mix together whipped frosting. Top with cherry whipped cream and a cherry.
***HINT: I think I have posted this before...I didn't have buttermilk. I just don't see the sense in buying it when I can make my own without a whole carton going to waste. For one cup of buttermilk: 1 c milk mixed with 1 T vinegar. Let stand 5 minutes. So I just halved it for this recipe!
If you make these let me know! I loved them!
Garlic Lime Chicken Marinade
Charlie wants us to eat healthy. This really puts a crimp in trying to use all the recipes I've found recently. We dedicated this week "healthy week" and I went on a hunt for healthy recipes. This was a good marinade and our chicken was delicious! The flavor didn't over power the chicken at all. I was afraid I wouldn't like it when I made the marinade, but I will make this again! Kudos to Charlie for his awesome grilling skills!
I've loved cooking and getting to use all of my awesome kitchen items. If you attended any of my bridal showers you know I got a ton of kitchen stuff! I love it! Mom and Paul gave me a juicer attachment for my Kitchenaid mixer. I've been waiting for an excuse to use it. This was perfect!
1 tablespoon Worcestershire Sauce
1/2 cup Soy Sauce
3 garlic cloves, minced
1/4 cup Fresh lime juice (2 limes)
1/2 teaspoon fresh coarse ground black pepper
Mix all ingredients together. Marinate chicken in a bag in the fridge for at least 2 hours. Grill.
Nutritional Info for one chicken breast:
Calories: 162
I've loved cooking and getting to use all of my awesome kitchen items. If you attended any of my bridal showers you know I got a ton of kitchen stuff! I love it! Mom and Paul gave me a juicer attachment for my Kitchenaid mixer. I've been waiting for an excuse to use it. This was perfect!
The website I got this recipe from didn't have a photo. This meant I couldn't steal theirs and had to take my own! Oh no! I can only imagine my sister, Krystal, shaking her head in shame. :)
Garlic Lime Chicken Marinade
Source: Diet Recipes Blog
1/2 teaspoon dry mustard1 tablespoon Worcestershire Sauce
1/2 cup Soy Sauce
3 garlic cloves, minced
1/4 cup Fresh lime juice (2 limes)
1/2 teaspoon fresh coarse ground black pepper
Mix all ingredients together. Marinate chicken in a bag in the fridge for at least 2 hours. Grill.
Nutritional Info for one chicken breast:
Calories: 162
Italian Crescent Casserole
This was delicious! And easy/quick!
Italian Crescent Casserole
Source: Taste and Tell
1 lb. lean ground beef
1/4 cup chopped onion
8 oz. tomato sauce (doctored up with Italian seasoning, garlic powder, salt, and pepper)
6 oz. (1 1/2 cups) shredded mozzarella or Monterrey Jack cheese
1/2 cup sour cream
1 (8-oz.) can Crescent Rolls
1/4 cup chopped onion
8 oz. tomato sauce (doctored up with Italian seasoning, garlic powder, salt, and pepper)
6 oz. (1 1/2 cups) shredded mozzarella or Monterrey Jack cheese
1/2 cup sour cream
1 (8-oz.) can Crescent Rolls
1/3 cup grated Parmesan cheese
2 tablespoons butter, melted
2 tablespoons butter, melted
Heat oven to 375°. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.
Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture. Unroll dough over cheese mixture.
In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.
Bake at 375° for 18 to 25 minutes or until deep golden brown.
Chicken Parmesan
I've made this recipe a few times and every time I love it! It's really easy and it's Weight Watchers! Everyone that eats it thinks it's yummy. I had friends over for dinner last night and decided to break away from trying new recipes every night for them. Wednesday night's dinner didn't get posted because it tasted terrible and I wasn't happy with 2 dinner recipes over the weekend. So I decided to play it safe and made something I knew was good! 
Chicken Parmesan
Source: Gina's Weight Watcher Recipes
4 (8 oz) chicken breast halves, sliced in half
3/4 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp butter, melted
3/4 cup reduced fat mozzarella cheese
1 cup marinara
Preheat oven to 450°. Spray a large baking sheet lightly with spray. Combine breadcrumbs and Parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.
***I don't cut my chicken breasts in half. So I guess I'm getting twice the points in a piece of chicken. Although one time I made this with chicken tenderloins. That would be a good alternative than making it with whole breasts and it would be truer to the points!
Calories per piece: 223
WW Points per piece: 5.5
Chicken ParmesanSource: Gina's Weight Watcher Recipes
4 (8 oz) chicken breast halves, sliced in half
3/4 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp butter, melted
3/4 cup reduced fat mozzarella cheese
1 cup marinara
Preheat oven to 450°. Spray a large baking sheet lightly with spray. Combine breadcrumbs and Parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.
***I don't cut my chicken breasts in half. So I guess I'm getting twice the points in a piece of chicken. Although one time I made this with chicken tenderloins. That would be a good alternative than making it with whole breasts and it would be truer to the points!
Calories per piece: 223
WW Points per piece: 5.5
Black and White Brownies
These brownies remind me of eating an Oreo! Which is great because we don't keep cookies in the house. Hence, the reason I bake so much!
We had friends over for dinner and of course I had to make dessert! We also have to go to dinner at another friend's house tonight and I'm bringing dessert. So this was the perfect recipe. I've been eyeing it for awhile now and it was so worth making! It wasn't hard, but there were a few steps involved.
We had friends over for dinner and of course I had to make dessert! We also have to go to dinner at another friend's house tonight and I'm bringing dessert. So this was the perfect recipe. I've been eyeing it for awhile now and it was so worth making! It wasn't hard, but there were a few steps involved.
Black and White Brownies
Source: My Kitchen Cafe
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 teaspoons vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners' sugar
Preheat oven to 325°. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.
Sift flour, cocoa powder, baking soda, and salt into a large bowl. In another bowl, cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes.
Bake until base is set and edges are puffed, 22-25 minutes (don't over bake or this brownie layer will be too hard and crumbly). Let cool in dish on a wire rack.
Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.
Source: My Kitchen Cafe
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 teaspoons vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners' sugar
Preheat oven to 325°. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.
Sift flour, cocoa powder, baking soda, and salt into a large bowl. In another bowl, cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes.
Bake until base is set and edges are puffed, 22-25 minutes (don't over bake or this brownie layer will be too hard and crumbly). Let cool in dish on a wire rack.
Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.
Mexican Rice Casserole
My husband LOVES rice! I could feed him rice for dinner every night and he would be happy. In fact, before we were married I think he ate rice every night. Needless to say, when I saw this recipe I knew I had to make it for him. This recipe makes a ton! You could probably half it, although I would just half the rice and the tomato sauce. I would keep the meat the same. This would also be great to take to a potluck because it is good, easy, and makes so much! This picture isn't the greatest! I definitely don't have my sister's photography talents, BUT I hate a recipe without a picture...so here you go!
Mexican Rice Casserole
Source: $5 Dinners
1 lb. Ground Beef
1 package Taco Seasoning
1 8 oz. can Tomato Sauce
2 cups of rice
2 cups of shredded cheddar cheese (or enough to cover the top of the casserole)
Cook rice according to package directions. Brown meat and drain off fat. Add taco seasoning with 3/4 cup of water. Stir in tomato sauce. Combine rice and meat sauce in a large casserole dish. Top with cheese. Bake in oven at 350° for 10-15 minutes.
Mexican Rice Casserole
Source: $5 Dinners
1 lb. Ground Beef
1 package Taco Seasoning
1 8 oz. can Tomato Sauce
2 cups of rice
2 cups of shredded cheddar cheese (or enough to cover the top of the casserole)
Cook rice according to package directions. Brown meat and drain off fat. Add taco seasoning with 3/4 cup of water. Stir in tomato sauce. Combine rice and meat sauce in a large casserole dish. Top with cheese. Bake in oven at 350° for 10-15 minutes.
German Chocolate Cupcakes
My sister, Krystal's birthday was last week! I made her German chocolate cupcakes for her birthday! She loves these, but normally gets her love from a box. I was nervous about making them from scratch, afraid I wouldn't be able to compete with the ready made stuff. I recently bought the new Martha Stewart Cupcakes cookbook. This is my new favorite cookbook! I love everything about it. All the recipes sound great and there is a picture for every cupcake! These were delicious!
The picture is taken from Martha's website. I wanted to make mine layered like this, but my cupcakes didn't rise enough. The tops turned out flat. It's because I didn't have my eggs to room temperature. They were still yummy!
German Chocolate Cupcakes
Source: Martha Stewart Cupcakes
3/4 cup Unsalted Butter, room temperature
2 cups Cake Flour
1 teaspoon Baking Soda
3/4 teaspoon Salt
1 1/3 cup Sugar
3 large Eggs, room temperature
1 1/2 teaspoon Vanilla Extract
1 cup of buttermilk
5 ounces Semisweet Chocolate, melted and cooled
Preheat oven to 350°. Whisk together flour, baking soda, and salt.
Cream butter and sugar until pale and fluffy on medium speed in electric mixer. Add eggs, one at a time, mixing well each time, and scraping down sides. Beat in vanilla. Reduce speed to low. Add flour mixture in 3 batches, alternating with buttermilk and beating until combined each time. Beat in chocolate.
Fill cupcake pans 3/4 way full. Bake about 20 minutes. Cool on wire racks.
***I didn't have buttermilk. To make your own add a T of vinegar to regular milk and let sit for about 10 minutes.
Coconut-Pecan Frosting
3 large Egg Yolks
1 can (12 oz) Evaporated Milk
1 1/4 cup Light Brown Sugar
1 1/2 sticks (12 T) unsalted butter, cut into T, room temperature
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
2 2/3 cup (7 oz) Sweetened Coconut Flakes
1 1/2 cups (6 oz) pecans, toasted and chopped
Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes.
Stir in vanilla, salt, coconut, and pecans. Let cool completely.
The picture is taken from Martha's website. I wanted to make mine layered like this, but my cupcakes didn't rise enough. The tops turned out flat. It's because I didn't have my eggs to room temperature. They were still yummy!German Chocolate Cupcakes
Source: Martha Stewart Cupcakes
3/4 cup Unsalted Butter, room temperature
2 cups Cake Flour
1 teaspoon Baking Soda
3/4 teaspoon Salt
1 1/3 cup Sugar
3 large Eggs, room temperature
1 1/2 teaspoon Vanilla Extract
1 cup of buttermilk
5 ounces Semisweet Chocolate, melted and cooled
Preheat oven to 350°. Whisk together flour, baking soda, and salt.
Cream butter and sugar until pale and fluffy on medium speed in electric mixer. Add eggs, one at a time, mixing well each time, and scraping down sides. Beat in vanilla. Reduce speed to low. Add flour mixture in 3 batches, alternating with buttermilk and beating until combined each time. Beat in chocolate.
Fill cupcake pans 3/4 way full. Bake about 20 minutes. Cool on wire racks.
***I didn't have buttermilk. To make your own add a T of vinegar to regular milk and let sit for about 10 minutes.
Coconut-Pecan Frosting
3 large Egg Yolks
1 can (12 oz) Evaporated Milk
1 1/4 cup Light Brown Sugar
1 1/2 sticks (12 T) unsalted butter, cut into T, room temperature
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
2 2/3 cup (7 oz) Sweetened Coconut Flakes
1 1/2 cups (6 oz) pecans, toasted and chopped
Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes.
Stir in vanilla, salt, coconut, and pecans. Let cool completely.
Peach Cobbler
I've been on a sweet kick latetly. Actually, everyday of my life is like this! Last week I made homemade chocolate cake. I love fresh summer fruits, so today I decided to go with fresh peaches!
Peach Cobbler
Source: Dinner and Dessert
6 peaches
2 1/2 cups Sugar
1 stick Butter (1/2 cup)
3/4 cup Flour
2 teaspoons of Baking Powder
1/4 teaspoons Salt
3/4 cup Milk
Preheat oven to 325°. Peel and slice peaches. Toss with 1 1/2 cups of sugar. Let the peaches soak in sugar until a simple sugar sauce forms. Place butter in casserole dish (9x13) and place in oven. Let melt. Mix together 1 cup of sugar, flour, baking powder, salt, and milk. Pour on top of butter. Do not stir. Spoon peaches on top of batter. Do not mix. Bake in oven for 1 hour.
Peach Cobbler
Source: Dinner and Dessert
6 peaches
2 1/2 cups Sugar
1 stick Butter (1/2 cup)
3/4 cup Flour
2 teaspoons of Baking Powder
1/4 teaspoons Salt
3/4 cup Milk
Preheat oven to 325°. Peel and slice peaches. Toss with 1 1/2 cups of sugar. Let the peaches soak in sugar until a simple sugar sauce forms. Place butter in casserole dish (9x13) and place in oven. Let melt. Mix together 1 cup of sugar, flour, baking powder, salt, and milk. Pour on top of butter. Do not stir. Spoon peaches on top of batter. Do not mix. Bake in oven for 1 hour.
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