I think the name is Christmas Bread because it is green. It looks like bread but it is really a super MOIST cake. It is a perfect to make to take to a new neighbor wrapped in plastic. My friend Colleen made me some and we really did enjoy it. Very Easy!!
Christmas Bread
1 yellow cake mix
1 3.5 oz box of pistacchio pudding
1 cup of sour cream
1/4 cup of water
1/2 cup of oil
4 eggs
Mix all together, put in 2 bread pans, then sprinkle cinnamon and sugar on top, cook at 350 for 40 minutes. Take out and cool
Thursday, November 20, 2008
Wednesday, November 19, 2008
Three cheese chicken penne pasta bake
The good old kraft magazine comes through again. This was a hit with the kids and I actually liked, plus it is low fat, calorie. I was happy because I cut the spinach up kind of small and the kids ate the spinach. I told them it was just seasoning and they went with it.
Three Cheese Chicken Penne Pasta Bake
1 ½ cup multigrain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts cut into bite-size pieces (really small for my kids)
1 tsp dried basil leaves
1 jar (14 ½ oz) spaghetti sauce – we like the marina sauce from Albertsons Organic line
1 can (14 ½ oz) can diced tomatoes (petite cut), drained
2 oz (1/4 of 8 oz pkg.) 1/3 less fat Neufchatel cheese – (low fat cream cheese)
1 cup mozzarella cheese, divided, (2% milk or skim)
2 Tbsp. parmesan cheese
Heat oven to 375. Cook pasta, adding spinach to boiling water for the last 1 minute. Cook and stir chicken and basil in large nonstick skillet on medium high heat, 3 minutes. Add sauce and tomatoes; bring to boil. Simmer 3 minutes or until chicken is done. Stir in Neufchatel cheese. Drain pasta mixture well. Return to pan. Stir in chicken mixture and ½ cup mozzarella. Spoon into 2 qt baking dish. Bake 20 minutes. Sprinkle with remaining cheese. Bake 3 minutes.
Three Cheese Chicken Penne Pasta Bake
1 ½ cup multigrain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts cut into bite-size pieces (really small for my kids)
1 tsp dried basil leaves
1 jar (14 ½ oz) spaghetti sauce – we like the marina sauce from Albertsons Organic line
1 can (14 ½ oz) can diced tomatoes (petite cut), drained
2 oz (1/4 of 8 oz pkg.) 1/3 less fat Neufchatel cheese – (low fat cream cheese)
1 cup mozzarella cheese, divided, (2% milk or skim)
2 Tbsp. parmesan cheese
Heat oven to 375. Cook pasta, adding spinach to boiling water for the last 1 minute. Cook and stir chicken and basil in large nonstick skillet on medium high heat, 3 minutes. Add sauce and tomatoes; bring to boil. Simmer 3 minutes or until chicken is done. Stir in Neufchatel cheese. Drain pasta mixture well. Return to pan. Stir in chicken mixture and ½ cup mozzarella. Spoon into 2 qt baking dish. Bake 20 minutes. Sprinkle with remaining cheese. Bake 3 minutes.
Thursday, November 6, 2008
Chipotle Chocolate Chili ! !
OK so I made this chili because sometimes I just get sick of the usual chili. Ben was thinking it sounded sick but then he tasted it for the first time the other night and loved it. I love how it is different. It really is goo and good enough that Aunt Emily requested it!! You have to like the smokey chipotle taste to really appreciate it. I made my first batch to hot for my likes (Ben loved it). I took a chili from the can and diced it and added it to the chili. I probably won't do that again!!
CHIPOTLE CHOCOLATE CHILI
1 lb lean ground turkey
1 large onion, chopped
1 red bell pepper, minced
2 - 3 cloves garlic, minced
2 cans diced tomatoes
2 cans kidney beans, drained and rinsed (I learned at enrichment if you don't rinse your can beans that is what makes you fart)
1 can beef broth
3 Tbsp. brown sugar
2 Tbsp chili powder
1 tsp. ground cumin
1 Tbsp. unsweetened cocoa powder (NOT Nesquick! That would be very bad)
1/2 tsp freshly ground black pepper
1/2 tsp Kosher salt
Chipotle sauce (from the can of chipotle chilies)
1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (This is optional, use to taste as needed; be careful because too much will make your chili bitter, I used exactly 1/2 of a baking cube)
3-4 Tbsp red wine vinegar
Chopped green onions
Light sour cream
Shredded cheddar cheese
Heat some olive oil in a large soup ot over medium heat. Saute onion, garlic, bell pepper, and ground turkey until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans and beef broth. Add all of the chipotle sauce from a small can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (30 - 40 minutes). If desired, add some chipped chipotle chilies. Add 3 Tbsp red wine vinegar and a small amount of chopped choclate. If necessary, add more red wine vinegar to cut teh sweetness of the chili. This is where you can play around a little with the flavors. (This is where I followed the recipe, the only thing I did different was add the actual chili which, again, I probably would not do)
When thickened and seasoned as desired, serve with chopped onions, sour cream and shredded cheese.
Oh and this is from http://www.ourbestbites.com/. I love that website!!
CHIPOTLE CHOCOLATE CHILI
1 lb lean ground turkey
1 large onion, chopped
1 red bell pepper, minced
2 - 3 cloves garlic, minced
2 cans diced tomatoes
2 cans kidney beans, drained and rinsed (I learned at enrichment if you don't rinse your can beans that is what makes you fart)
1 can beef broth
3 Tbsp. brown sugar
2 Tbsp chili powder
1 tsp. ground cumin
1 Tbsp. unsweetened cocoa powder (NOT Nesquick! That would be very bad)
1/2 tsp freshly ground black pepper
1/2 tsp Kosher salt
Chipotle sauce (from the can of chipotle chilies)
1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (This is optional, use to taste as needed; be careful because too much will make your chili bitter, I used exactly 1/2 of a baking cube)
3-4 Tbsp red wine vinegar
Chopped green onions
Light sour cream
Shredded cheddar cheese
Heat some olive oil in a large soup ot over medium heat. Saute onion, garlic, bell pepper, and ground turkey until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans and beef broth. Add all of the chipotle sauce from a small can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (30 - 40 minutes). If desired, add some chipped chipotle chilies. Add 3 Tbsp red wine vinegar and a small amount of chopped choclate. If necessary, add more red wine vinegar to cut teh sweetness of the chili. This is where you can play around a little with the flavors. (This is where I followed the recipe, the only thing I did different was add the actual chili which, again, I probably would not do)
When thickened and seasoned as desired, serve with chopped onions, sour cream and shredded cheese.
Oh and this is from http://www.ourbestbites.com/. I love that website!!
Pumpkin Bars !!
I made these this past weekend for Adam's Baptism and our families really LOVED them, especially Uncle Aaron :). I have had this recipe for years. I stole it from a friend of mine in Idaho Falls. This is another one no matter where you take it, everyone ALWAYS wants the recipe. It really is the BEST!! I went out and bought a HUGE cake pan for this recipe, but a deep cookie sheet will also work. Or really ANYTHING will work. I just love the frosting that the thinner the bars are the more you can enjoy the frosting.
PUMPKIN BARS
Mix:
4 eggs
1 cup oil
1 2/3 cups sugar
2 cups pumpkin (16 oz)
Add:
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp vanilla
2 tsp cinnamon
Mix well. Pour into a sheet size baking pan and bake at 350 for 25 - 30 minutes.
Cool the cake completely and then frost with:
FROSTING:
8 oz cream cheese (softened)
1/4 cup softened butter
1 tsp vanilla
1 lb powder sugar
Mix well
PUMPKIN BARS
Mix:
4 eggs
1 cup oil
1 2/3 cups sugar
2 cups pumpkin (16 oz)
Add:
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp vanilla
2 tsp cinnamon
Mix well. Pour into a sheet size baking pan and bake at 350 for 25 - 30 minutes.
Cool the cake completely and then frost with:
FROSTING:
8 oz cream cheese (softened)
1/4 cup softened butter
1 tsp vanilla
1 lb powder sugar
Mix well
Friday, October 17, 2008
Meatball Soup
This is a good one that is healthy and LOW FAT.
Meatball Soup
1 beaten egg white
1/2 cup soft bread crumbs
1/4 cup finely chopped onion
1/8 tsp garlic powder
1/8 tsp pepper
8 ounces lean ground beef (turkey is hard to use dries out and crumbles, feel free it try, it may work better for you)
3 1/2 cup water
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14.5 ounce) can Italian style stewed tomatoes
1 cup sliced fresh mushrooms
1 tsp instant beef bouillon granules
1 tsp dried Italian seasoning, crushed
1/4 cup tiny bow tie pasta
3 cups Fresh spinach
In a medium mixing bowl combine egg white, bread crumbs, onion, garlic powder and pepper. Add ground beef; mix well. Shape meat mixture into 36 3/4 inch meatballs, small!!
Spray a large skilled with nonstick coating. Cook meatballs over medium hat about 8 minutes or till no pink remains, turning occasionally to brown evenly. Cover and keep warm over low heat.
In a large saucepan stir together, water, garbanzo beans, undrained tomatoes, mushrooms, bouillon granules, and Italian seasoning. Bring to a boil. Add pasta. Return to boiling; reduce heat. Cover and simmer for 10 - 12 minutes or til pasta is cooked. Stir in spinach and meatballs. Cook for 1 - 2 minutes more until spinach is wilted.
Meatball Soup
1 beaten egg white
1/2 cup soft bread crumbs
1/4 cup finely chopped onion
1/8 tsp garlic powder
1/8 tsp pepper
8 ounces lean ground beef (turkey is hard to use dries out and crumbles, feel free it try, it may work better for you)
3 1/2 cup water
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14.5 ounce) can Italian style stewed tomatoes
1 cup sliced fresh mushrooms
1 tsp instant beef bouillon granules
1 tsp dried Italian seasoning, crushed
1/4 cup tiny bow tie pasta
3 cups Fresh spinach
In a medium mixing bowl combine egg white, bread crumbs, onion, garlic powder and pepper. Add ground beef; mix well. Shape meat mixture into 36 3/4 inch meatballs, small!!
Spray a large skilled with nonstick coating. Cook meatballs over medium hat about 8 minutes or till no pink remains, turning occasionally to brown evenly. Cover and keep warm over low heat.
In a large saucepan stir together, water, garbanzo beans, undrained tomatoes, mushrooms, bouillon granules, and Italian seasoning. Bring to a boil. Add pasta. Return to boiling; reduce heat. Cover and simmer for 10 - 12 minutes or til pasta is cooked. Stir in spinach and meatballs. Cook for 1 - 2 minutes more until spinach is wilted.
Thursday, October 16, 2008
Banana Chocolate Chip Cookies
Ok I got this from Oprah. I have recently broke up with Oprah. It was a nasty break up. I am free and happy now!! I feel like a ton of bricks has been lifted off me. I joined the anti Oprah group on facebook. What I did get out of our relationship this awesome cookie recipe that is low fat.
BANANA CHOCOLATE CHIP COOKIE
1/2 cup butter, softened
1/2 cup unsweetened applesauce
1 cup raw cane sugar (Turbinado)
3 ripe medium bananas, mashed
2 large eggs
1 tsp pure vanilla extract
2 1/2 cup unbleached all purpose flour ( I use half white half wheat flour)
1 1/2 tsp baking soda
2 cups quick cooking oats
1 cup semi sweet chocolate chips
Preheat over to 350. Coat 2 baking sheets with cooking spray and set aside. In a mixing bowl, combine the butter and applesauce and beat with an electric mixer until creamy. Add sugar, bananas, eggs and vanilla. Beat until smooth. Gradually add the flour and baking soda. Stir in the oats and chocolate chips until incorporated. Drop the dough by teaspoon onto the prepared baking sheets. Bake for 7 - 10 minutes or until golden brown. Transfer to wire rack to cool!!
BANANA CHOCOLATE CHIP COOKIE
1/2 cup butter, softened
1/2 cup unsweetened applesauce
1 cup raw cane sugar (Turbinado)
3 ripe medium bananas, mashed
2 large eggs
1 tsp pure vanilla extract
2 1/2 cup unbleached all purpose flour ( I use half white half wheat flour)
1 1/2 tsp baking soda
2 cups quick cooking oats
1 cup semi sweet chocolate chips
Preheat over to 350. Coat 2 baking sheets with cooking spray and set aside. In a mixing bowl, combine the butter and applesauce and beat with an electric mixer until creamy. Add sugar, bananas, eggs and vanilla. Beat until smooth. Gradually add the flour and baking soda. Stir in the oats and chocolate chips until incorporated. Drop the dough by teaspoon onto the prepared baking sheets. Bake for 7 - 10 minutes or until golden brown. Transfer to wire rack to cool!!
Thai Peanut Noodles
Another great one from Our Best Bites. LOVED it and even the kids ate it. It didn't make TONS so I would probably double the recipe especially if you want leftovers. Ben loves leftovers!!
1/2 cup chicken broth
3 Tbsp creamy peanut butter
1 -2 tsp. Sriracha chili sauce (1 is mild, 1.5 medium, 2 hot)
1 1/2 Tbsp honey
3 Tbsp. soy sauce
1 1/2 Tbsp fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz linguine noodles
chopped green onions
chopped cilantro
2 limes, cut into quarters
chopped peanuts
3 breasts - chicken :)
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. I actually didn't mean to but got mine to a very quick, low boil and it thickened it up which was good. I would do that again.
Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noddles and stir to combine.
The recipe didn't call for chicken but I need protein. I just used olive oil, soy sauce and garlic and just pan fried really thin slices of chicken.
1/2 cup chicken broth
3 Tbsp creamy peanut butter
1 -2 tsp. Sriracha chili sauce (1 is mild, 1.5 medium, 2 hot)
1 1/2 Tbsp honey
3 Tbsp. soy sauce
1 1/2 Tbsp fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz linguine noodles
chopped green onions
chopped cilantro
2 limes, cut into quarters
chopped peanuts
3 breasts - chicken :)
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. I actually didn't mean to but got mine to a very quick, low boil and it thickened it up which was good. I would do that again.
Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noddles and stir to combine.
The recipe didn't call for chicken but I need protein. I just used olive oil, soy sauce and garlic and just pan fried really thin slices of chicken.
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