Monday, March 26, 2012

Jalapeño Kettle Chip Crusted Chicken

Recipe from: My Life as a Mrs.

For the Jalapeno Ranch Dipping Sauce:
1/4 cup mayo
1/4 cup lowfat sour cream
1/4 cup (plus 2 tablespoons) lowfat buttermilk
1 tablespoon Hidden Valley Ranch Dressing (the powder)
1/2 teaspoon salt
1/2 teaspoon garlic powder
dash of cayenne
5-6 hot pickles jalapeno slices, finely chopped

For the Chicken:
4 chicken breasts (about 1 3/4 - 2 pounds total)
1 bag Jalapeno Kettle Chips, crushed
1 cup low fat buttermilk (I used Ranch dressing)
1 teaspoon salt
dash cayenne

For the Jalapeno Ranch Dipping Sauce:
Mix ingredients together (adding additional buttermilk until desired consistency). Refrigerate until ready to use.

For the Chicken:
Preheat oven to 375º. Place an oven safe cooling rack in a large jelly roll pan and spray with non-cooking spray. In a bowl, whisk together buttermilk, salt, and cayenne. Pound out chicken breasts to roughly 1/2" thickness and add to buttermilk mixture (toss to coat well).

Place crushed Kettle chips in a shallow baking dish. Pull one piece of chicken at a time out of the buttermilk and gently shake to remove some of the excess. Dip into the chips and coat thoroughly on both sides. Place on prepared baking sheet. Repeat until all chicken breast are thoroughly coated.

Place into oven and bake for 25-35 minutes, until cooked through (cooking times vary based on chicken thickness and actual oven temperature). Serve hot with jalapeno ranch dipping sauce.

**This was super yummy and a little spicy.  The crispiness was a nice addition! 

Thursday, March 22, 2012

Book It

If you're a college student or you know someone who is, this post is just for YOU! I wanted to let you know about an awesome website that will save you a ton on next semester's books.  I sure wish this had been around when I was in school.

It's called... 

Here's how it works:
  • You can save 40-90% off of campus bookstore prices - for example, if you wanted to rent the Living Ethics by Michael Minch, Christine Weigel textbook, the campus retail price is $118.95, but with Campus Books, it can be your's for $16.87. 
You just saved yourself 86% on one book!
  • There's also free shipping (both ways)
  • You can highlight in the book! big perk!
  • They have flexible renting periods
 I love this not only because you save money, but because you're not stuck with those old textbooks that the school won't buy back.  Yes, I even still have some of mine from college.  

If you or someone you know is a college student, tell them about Campus Book Rentals ASAP!

Monday, March 5, 2012

Pesto Cheese Bread

Rather than just have the same ole cheese toast with dinner, I decided to experiment with a healthier version of your regular pesto cheese bread.
My version of pesto cheese bread:

1 Ororwheat Sandwich Thin
1/2 tbsp. pesto sauce (per 1/4)
slice of tomato 
sprinkle of cheddar and swiss cheese

1.  Preheat oven to 400.
2.  Slice bread.
3.  Spread pesto.
4.  Top with tomato and cheese. 
5.  Bake 10 minutes or until brown 

Sweeter Green Beans

Want to give your green beans a little more flavor?
Just add 2 tbsp. of brown sugar per can of green beans!  

Just cook the green beans as stated on the can and you've got a delicious side. It's really that easy and yummy! 

Saturday, March 3, 2012

Spinach Lasagna Roll Ups

Recipe from:  The Daily Dish
- 10 lasagna noodles, cooked
- 10 oz of frozen spinach, thawed and squeezed dry with a paper towel
- 1 (15 oz) container of part skim ricotta (I used the Sorrento brand)
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt & pepper to taste
- 1 (32 oz) jar of tomato sauce, for topping
- 10 tbsp of part skim shredded Mozzarella, for topping
-1 lb. spicy Italian sausage 

1. Preheat the oven to 350 degrees.
2.  Cook lasagna noodles and brown sausage
3. Take a 9 x 13 baking dish and place 1 cup of tomato sauce at the bottom. Spread the sauce around evenly.  
4. In a large mixing bowl, combine the spinach, ricotta, Parmesan cheese, egg, salt, and pepper all together. 
5. Lay a piece of wax paper out on the counter and lay out the cooked lasagna noodles (making sure they are dry).  
6. Take 2 tbsp of the ricotta mixture and spread evenly across the noodle. 
7. Starting from one side, roll the noodle carefully and place the seam side down onto the baking dish.
8. Repeat this process with the remaining noodles. 
9. Place about 1/4 of a cup of sauce over each noodle in the baking dish (or until the top of the noodle is covered in sauce)
10. Then also top each roll up with 1 tbsp of the shredded mozzarella. 
11. Cover the baking dish with tin foil and bake for 40 minutes (or until the cheese melts). 

**We loved this recipe.  It was so yummy!  Fred even requested that it be put "in the rotation".  I served it with salad and bread.