Friday, July 8, 2011

Brushetta Chicken Bake

1 can Italian diced tomatoes
1 box chicken stovetop stuffing
1/2 c water
2 cloves garlic, minced
1-1 1/2 lb. chicken, cut into pieces
1 t. basil
1 c mozz. cheese
1 c. sliced squash

Preheat oven to 400.

Place tomatoes (with juice) in bowl, add stuffing, water, garlic, stir.

Place chicken in greased 9x13 pan. Sprinkle basil and cheese. Top with stuffing mix.

Bake about 30 min. or until chicken is cooked.

Thursday, July 7, 2011

Cashew Chicken

Cashew Chicken

1 lb. boneless skinless chicken breast, cut into cubes
1 med onion, chopped
2 cups frozen broccoli cuts ( I thawed mine out first)
1-3/4 cups boiling water
1 cup brown rice
1 6 oz can sliced mushrooms
1 T chicken bouillon
Pepper to taste
3/4 cup cashews/ divided

1. In a large bowl, combine the first 8 ingredients. Transfer  to a greased shallow 1-1/2 qt. baking dish.
2. Cover and bake at 375 for 45-55 min. or until rice is tender and chicken is no longer pink. Stir in 1/2c of cashews. Sprinkle with remaining cashews.

Saturday, February 12, 2011

Jessica Simpson's Chicken and Dumplings

Chicken and Dumplings

3 rolls of reduced-fat croissant rolls, divided

1 small rotisserie chicken, skin discarded and meat removed from bones
1 can of low-sodium, reduced-fat cream of chicken soup
1 can of low-sodium, reduced-fat cream of mushroom soup
1 cup low-sodium chicken broth
Salt and ground black pepper
Preheat oven to 400ºF.


Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips.

Line a 9×13″ baking dish with one layer of dumplings. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and chicken broth.

Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.

The Pioneer Woman's Apple Dumplings

Apple Dumplings for Two (or maybe 3 if you're feeling really generous)

1 Granny Smith apple
1 can of crescent rolls
10 oz. of Mountain Dew
1 stick of butter
3/4 cups of sugar
1/2 tsp. vanilla


1. PEEL the apple...this is very important or you will not be a happy camper when you take this out of the oven!
2. CUT the apple into 8 slices.
3. UNROLL the crescent rolls.
4. ROLL up an apple slice in each of the crescent rolls.

5. MELT 1 stick of butter, add the sugar and vanilla and mix.
6. POUR the sugar mixture on top of the apples.
7. POUR the Mountain Dew along the side of the baking dish and a little in the middle.
8. SPRINKLE cinnamon on top.
9. BAKE @ 350 for 35-40 min.
10. Add a couple scoops of vanilla icecream, close your eyes, take a bite, swallow and CELEBRATE!!!!

Monday, July 19, 2010

Grilled Chicken Spinach Salad

Grilled Chicken Spinach Salad

1 package baby spinach
1 bell pepper
1 small onion
1 cup cherry tomatoes
1 small cucumber
1/2 cup walnuts
2 small chicken breast cutlets
2 tablespoons olive oil

Heat olive oil in skillet on medium heat. Once the oil is hot, add the chicken breast and cook for 7 minutes, only flipping once.

While the chicken is cooking, chop up the bell pepper, onion, tomatoes and cucumber. (You could do this before preparing the chicken, but I'm all about multi-tasking.) When, the chicken is finished chop it into small pieces.

Place the baby spinach leaves in a large salad bowl and add the chicken and veggies. Mix these ingredients, then add the walnuts to the top of the salad.  Serve with your favorite salad dressing!

Before Dressing

After Dressing

Chocolate Dunk Cookies with Splenda

So, I know there's a huge debate over artificial sweetners, but some of us are "sugar impaired". However, if anyone knows of any natural sweetners that have a low glycemic index, I'm all ears!  Feel free to substitute regular granulated sugar and I'll include those substitutions in my recipe. Please note that the nutritional information at the bottom of the recipe is based on the "Splenda" version. 

Chocolate Dunk Cookies with Splenda

1-3/4 cups flour

3/4 tsp. baking soda
1/4 tsp. salt
4 squares BAKER'S Semi-Sweet Chocolate, divided
3/4 cup (1-1/2 sticks) margarine, softened
1/4 cup SLENDA brown sugar, OR 1/2 cup packed brown sugar
1/2 cup SPLENDA® No Calorie Sweetener, Granulated (same amount for regular sugar)
1 egg
1 tsp. vanilla
1 Tbsp. thawed COOL WHIP Sugar Free Whipped Topping
1 tsp. warm water

MIX flour, baking soda and salt. Chop 2 chocolate squares.

BEAT margarine, brown sugar and SPLENDA® Granulated Sweetener in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate. Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.

BAKE 11 to 12 min. or until lightly browned. Cool on baking sheets 1 min.; remove to wire racks. Cool completely.

MELT remaining chocolate squares as directed on package. Stir in COOL WHIP and water. Dip half of each cookie in chocolate; let stand until firm.

VERY tasty!
Nutritional Information (1 cookie)
Calories 90

Total fat 5g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 90mg
Carbohydrate 10g
Dietary fiber 0g
Sugars 4g
Protein 1g
Vitamin A 4%DV
Vitamin C 0%DV
Calcium 0%DV
Iron 2%DV

Sunday, July 11, 2010

Grasshopper Pudding Pie

Makes 8 servings
1 pkg. Oreo 100 calories packs

1-1/2 cups cold fat-free milk
1/4 tsp. peppermint extract
1 pkg. (1 oz.) JELL-O Pistachio Flavor Fat Free Sugar Free Instant Pudding
2 cups thawed COOL WHIP Sugar Free Whipped Topping
1 square BAKER'S Semi-Sweet Chocolate, chopped

CRUSH the wafers inside the 100 calorie pack; sprinkle onto bottom of 9-inch pie plate sprayed with cooking spray.

BEAT milk, extract and pudding mix with whisk 2 min. Stir in COOL WHIP and chopped chocolate; spread into pie plate. Top with remaining wafers, cut into quarters.

FREEZE 6 hours or until firm. Remove pie from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting to serve.

Nutrition (per serving) **based on

Calories 100
Total fat 4g
Saturated fat 3g
Cholesterol 0mg
Sodium 200mg
Carbohydrate 15g
Dietary fiber 1g
Sugars 6g
Protein 2g
Vitamin A 2%DV
Vitamin C 0%DV
Calcium 6%DV
Iron 0%DV