Sunday, June 20, 2010

Baked Zucchini Sticks

Recipe from: Simply Made with Love
3 medium zucchini sliced into 3" x 1/2" sticks
1 large egg white (I used 1/4 cup of Egg Beaters)
1/3 cup seasoned bread crumbs (I used Italian Panko bread crumbs)
2 tbsp grated Pecorino Romano cheese (OMITTED)
cooking spray
1/4 tsp garlic powder
fresh pepper

1. In a small bowl, pour Egg Beaters and season with salt and pepper.
2. In a shallow bowl, place breadcrumbs, garlic powder and cheese and mix.
3. Spray cookie sheet with cooking spray and set aside.
4. Dip zucchini sticks into eggs then into bread crumb and cheese mixture.
5. Place the breaded zucchini in a single layer and spray more cooking spray on top.
6. Bake at 425° for about 20-25 minutes, or until golden brown.

*These were so yummy and so easy to make.

Wednesday, June 9, 2010

Rosemary Ranch Chicken Marinade

Recipe from: West Sac Honey


1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt (only used 1 teaspoon)
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (Omitted)
6 boneless, skinless chicken breasts

I marinated the chicken overnight and grilled the chicken the next day. It was phenomenal! The meat was tender and had a great flavor. We will definitely use this marinade again!

Quesadilla Chicken

Recipe from: Simply Made...with Love

1 cup miniature cheese crackers, crushed (I used Reduced Fat Cheez-Its)
1-1/2 teaspoons taco seasoning
5 tablespoons butter, softened, divided (Omitted/ Used Egg Beaters)
3 tablespoons shredded cheddar cheese
2 tablespoons canned chopped green chilies (Used the Old El Paso brand)
2 teaspoons dried minced onion
1/2 teaspoon salt
6 boneless skinless chicken breast halves (6 ounces each)

1. In a shallow bowl, combine cracker crumbs and taco seasoning; set aside.
2. In another bowl, combine 3 tablespoons butter, cheese, chilies, onion and salt. Shape mixture into six balls. (This was hard for me; so, I just used a palm-ful
3. Flatten chicken to 1/4-in. thickness.
4. Place filling in the center of each.
5. Roll up and secure with toothpicks.
6. In a shallow microwave-safe bowl, melt remaining butter.
7. Dip chicken in butter, then coat evenly with cracker mixture.
8. Place seam side down in a greased shallow round 3-qt. microwave-safe dish.
9. Bake on 350 for 40 minutes

**With this dish, I served taco seasoned red potatoes. You take 6 small red potatoes (cubed), one tablespoon of olive oil, and half a packet of taco seasoning. Put all ingredients in a large plastic bag and mix together. Place an even layer on a cookie sheet and bake along side the chicken. And I served a salad.

This recipe was awesome!

Tuesday, June 8, 2010

Fruit Salsa with Cinnamon Sugar Tortilla Chips

Recipe from my friend, Leslie
1 lb strawberries
8 oz raspberries
2 Golden Delicious apples
2 kiwis
2 tablespoons sugar
1 tablespoons brown sugar
3 tablespoons fruit preserves

For the Chips:
white sugar
butter cooking spray

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F.
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

*Leslie brought this over to my house for a cookout and it was absolutely delicious. I loved it! It's great for a summer treat!

Sunday, June 6, 2010

Homemade Lasagna

1 pound lean ground beef
1 onion, chopped
2 (6 oz) cans tomato paste
1 (14.5 oz) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
2 teaspoons salt
1/4 teaspoon ground black pepper
1 tablespoon white sugar

12 ounces cottage cheese or Ricotta cheese
1/2 cup grated Parmesan cheese
1 egg

9 lasagna noodles
1 pound shredded mozzarella cheese

1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

*I was impressed at how easy it was to make. It was delicious and my family enjoyed it! Too bad I forgot to take a picture!

Saturday, June 5, 2010

Spicy Tilapia with Pineapple-Pepper Relish

Recipe from: Cooking Light

2 teaspoons canola oil
1 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper (I used crushed red pepper)
4 (6-ounce) tilapia fillets
1 1/2 cups chopped fresh pineapple chunks (I used an 8 oz. can of Dole crushed pineapple)
1/3 cup chopped onion
1/3 cup chopped plum tomato
2 tablespoons rice vinegar
1 tablespoon chopped fresh cilantro
1 small jalapeño pepper, seeded and chopped
4 lime wedges (one per piece of fish)

Heat oil in a large nonstick skillet over medium-high heat. Combine Cajun seasoning, salt, and pepper in a small bowl. Sprinkle fish evenly with spice mixture. Add fish to pan, and cook for 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Combine pineapple and next 5 ingredients (through jalapeño) in a large bowl, stirring gently. Serve pineapple mixture with fish. Garnish with lime wedges.

*I cooked this by placing one piece of tilapia on a piece of alumninum foil (one filet per piece of foil) and spooning some relish mixture over each piece of fish. I then folded the foil around the tilapia and baked it in the oven on 400 degrees for 20 minutes. It really allowed all of the flavors to cook together.

Tuesday, June 1, 2010

Peanut Butter Chocolate Triffle

Recipe from: Simply Made...with Love

Serves: 10-12
1 box of chocolate cake mix
1 pkg. (12 oz) Reese's peanut butter chips
1 bag (12 oz) Reese's Peanut Butter cups
4 cups of cold milk
2 pkgs. of instant vanilla pudding mix
2 tbsp. creamy peanut butter
1 container (8 oz) Cool Whip

1. Prepare chocolate cake mix according to box directions. Add peanut butter chips to the cake batter. Bake according to directions on box. Cool and cut into 1 inch cubes.
2. Prepare pudding mix as directed on box in a large bowl. Let stand for 5 minutes, then mix in 2 tbsp. peanut butter. Mix until peanut butter is blended into pudding. Then, take 1/2 of the cool whip (4 oz) and fold into pudding mixture. Set in fridge to cool.
3. Cut peanut butter cups into quarters. Set aside.
4. In a trifle bowl place 1/2 of the chocolate cake pieces into the bottom of the trifle bowl. Sprinkle 1/3 of the Reese's Peanut Butter Cups on top of the cake layer. Then, pour 1/2 of the pudding mixture on top of the cake/candy. Layer the remaining cake pieces onto the pudding mixture, followed by 1/3 of the Reese's Peanut Butter Cups. Pour the remaining pudding mixture onto the top of the 2nd cake layer. Spread the second 1/2 of the Cool Whip on top of the pudding mixture. Top with remaining pieces of the Reese's Peanut Butter Cups. Serve and ENJOY!