Avalanche Bars

I went to a luncheon recently and my friend brought these bars that we seriously couldn't stop eating. They are amazingly addictive, so make at your own risk! 

Recipe (and humorous directions) from my friend Ashlee Werner...

• 1 (12 ounce) bag white chocolate chips
• 1/4 C peanut butter 
• 3 C Rice Krispies Cereal
• 1 1/2 C mini marshmallows
• 1/2 C chocolate chips, divided

1. Toss one whole bag of white chocolate chips into a microwave safe bowl. Melt the chips in the microwave in 30 second increments, stirring after each heating period. Don't let the chocolate get too hot, or come into contact with any water. This will make it seize up and turn into a brick. I'm not joking here. This is not something to be happy about. Just heat it for 30 seconds at a time, okay? All will be well. 
2. Add 1/4 cup peanut butter to the melted white chocolate and stir it nicely so that the two become one.
3. Pour yourself 3 cups of  Rice Krispies Cereal into a large bowl and pour the white chocolate/peanut butter mixture over the top.  Stir it together with a wooden spoon, or rubber spatula. 
4. Add 1 1/2 cups mini marshmallows and 1/4 cup of the chocolate chips. Please note that you are going to be saving the other 1/4 cup of chocolate chips to melt and drizzle over the top. 
5. Spray a 9x9 inch pan with cooking spray and gently press the heavenly mixture into the pan. Don't press it down too firmly. 
6. Toss the remaining 1/4 cup mini chocolate chips into a small bowl and get that baby to the microwave. Heat it for 30 seconds, give it a stir and return it to the microwave for 30 more seconds. It should easily be melted after the second heating time. Stir until smooth. 
7. Place the melted chocolate in a sandwich sized ziploc bag. Cut a very small hole in the tip of the bag and drizzle the chocolate all over the bars. 
8. Allow about 15 minutes for the chocolate to set up, cut into bars and enjoy!

Makes about 15-18 bars.

Green Beans with Lime

I'm glad to say that my kids actually love vegetables and green beans are one of their favorite. I came across this simple way to make green beans a little more fun in the I Can't Believe It's Not Fattening cookbook by Devin Alexander. You can adjust the amount of lime flavor to your taste. Green beans are what we diabetics call a "free choice," because there aren't even enough calories or carbohydrates to count! This recipe says it makes two 1-cup servings, so you can adjust to suit your family.

1/2 pound fresh green beans, trimmed

2 teaspoons to 1 Tablespoon lime juice, or more, to taste

Sea salt, to taste

Steam green beans for 3-5 minutes, or until they are fork tender. Drain them well. Transfer beans to a serving bowl and toss with lime juice and season with salt. Serve immediately.

Each (1-cup) serving has: 29 calories, 1 g. protein, 7 g. carbohydrates, 1 g. fat, 0 mg. cholesterol, 4 g. fiber, trace sodium.

Mexican Lasagna

Mmmmm! I love this meal! I'm not sure where I originally got the recipe, but I submitted to our cousin's cookbook over 10 years ago. I hadn't made it in a while, but I'll definitely be making it again soon. It's easy and makes enough for 2 meals. 

Brown in a skillet:

• 1 to 1 and a half pounds lean ground beef

Add the following to the ground beef. Cook until boiling, then reduce heat, cover and simmer 10 minutes:

• 1 pkg. taco seasoning (about 3-4 Tbs.)
• 1 cup diced tomatoes, fresh or canned (well-drained)
• 2 (8 ounce) cans tomato sauce
• 1 (4 ounce) can diced green chilies, drained

Mix ricotta and eggs until well combined in a small bowl:

• 8 ounces skim or part-skim ricotta cheese
• 2 eggs

• 9 flour tortillas, torn into large pieces
• 2 1/2 cups Monterey Jack cheese, shredded

Directions: Preheat oven to 350 degrees F. Spray a 9 x 13 inch pan with non-stick cooking spray. Spread half of the meat mixture on the bottom of the pan. Top with half of the tortillas. Spread half of the ricotta mixture over tortillas and top with half of the shredded cheese. Repeat once more. Bake uncovered for 25-30 minutes at 350 degrees F. Let stand for 10 minutes before cutting. Serves 10-12. 

Slow-Cooker Sour Cream Salsa Chicken

I was trying to use up a huge jar of salsa that I had opened when making Cafe Rio Sweet Pork and I came across this recipe on Spark People. It's a FREE nutrition tracker/ diet plan/ healthy lifestyle website. I'd heard of Spark People, but I didn't realize the website has over 200,000 healthy recipes! Pretty cool, right? Well, besides spending over an hour adding healthy recipes to my Pinterest boards (SO addicting!), I found this super easy recipe that I've made 3 times now. I don't often make a recipe that often because there are so many new recipes I haven't tried, but this is perfect for Sundays. I can throw 3 ingredients in a slow-cooker before we go to church and when we come home, this meal is hot and on the table within 10 minutes! I never even thaw the frozen chicken first. My family all loves it too, which makes me happy:) Recipe adapted from spark people.com

4 boneless, skinless chicken breasts
1 package 40% reduced sodium taco seasoning mix (or about 3-4 Tablespoons)
1 cup salsa
2 Tbs. cornstarch

2 Tbs. water
1/4 cup reduced-fat sour cream

Spray crock pot with cooking spray (or line with a Reynolds' Slow Cooker Liner) and add chicken breast. Sprinkle with taco seasoning and top with salsa. Cook on low for 6 hours. Remove chicken from pot and shred. Dissolve cornstarch in 2 Tbs. water and stir into sauce remaining in crock pot. Stir in sour cream and shredded chicken and warm through. Serve on top of rice, noodles or quinoa and sprinkle with a little cheese. Can also be served in a tortilla as a burrito.  Serves 6.

Nutritional info (without rice): Calories: 231.8, Total fat: 3.2 g., Cholesterol: 95.2 mg., Sodium: 689.7 mg., Total carbs: 12.2 gm., Dietary fiber: 1.3 gm., Protein: 36.6 gms. 

30 Minute Lemon Brown Sugar Chicken

Adapted from  Eat Live Run

We love Lemon Chicken at our house. This version is still my husband's favorite but this one has his stamp of approval too. The  brown sugar really compliments the lemon juice for the perfect combination of sweet and sour. Yum! Plus it's quick to prepare which is my favorite kind of meal. 

• 2 lbs. boneless chicken breasts (or tenderloins) 
• juice of 6 large lemons
• 1/2 c. chicken broth 
• 2-3 Tbs lemon zest
• 1 cup flour
• 1 tsp sea salt
• 2 tsp paprika
• 1.5 Tbs canola oil
• 6 Tbs brown sugar

Very carefully cut your chicken breasts in half to make two thin pieces of chicken.  Lay the pieces between two pieces of wax paper and pound with a meat mallet to make them about the same thickness all the way across. *If using chicken tenderloins skip this step

Combine the flour, paprika and sea salt in a cake or pie pan. Drop each chicken breast in the mixture and toss to coat completely.

Heat the oil over medium high heat in a large oven proof skillet. Drop each chicken breast in the oil and brown on both sides (should take only about four minutes). Remove chicken breasts and keep warm on a plate.

Pour the lemon juice and chicken broth into the pan and stir to deglaze. Place the chicken back into the pan and sprinkle with the brown sugar and lemon zest. (If your pan isn't oven proof, use a casserole dish to finish baking the dish.)

Bake for thirty minutes at 350 degrees F.

Crock Pot Green Chili Chicken

Here is another great one for those busy weeknights. 

3-4 large boneless skinless chicken breasts

1 can low-fat cream of celery soup

1 can low-fat cream of chicken soup

4 oz can chopped green chilies
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp  garlic salt 

Combine all ingredients in crock pot and cook on low for 6-8 hours. Use two forks to shred chicken. Serve over rice and if desired crumble some tortilla chips on top. 

Chicken Enchilada Casserole

This is a recipe you've probably either made or tasted, but there's a reason for that... It's a great recipe! My Mom made this for us when we were little and my kids love it now too. I often split in in half for 2 meals. It also freezes well. It can be made with flour or corn tortillas. If I use corn tortillas, I don't break them up, I stack them 2 deep and they fit perfectly in a small round casserole dish.

2 pounds (16 ounces, or 4-6 chicken breasts), cooked and shredded

1 large onion, diced

1 small (4 ounce) can diced green chilies, drained

1 can each: Cream of Mushroom, Cream of Chicken & Cream of Celery soup

5-6 flour tortillas (or 6 corn tortillas)

2 cups shredded cheese (cheddar or cheddar-Jack)

Saute onion in a little olive oil until tender. Mix soups together in a large bowl with the onion, shredded chicken and chilies. Lightly spray a 9 x 13" baking dish with non-stick cooking spray and line the dish with pieces of torn tortilla. Top with 1/3 of the chicken mixture, a little shredded cheese, then another layer of tortillas. Repeat 2 more times, ending with a sprinkle of cheese. Bake for 30 minutes at 350 degrees or until bubbly and hot. Serves 8-10. 

Baked Ziti

I made this for my kids and my friend who stayed with them recently when my husband and I went out of town. Since both my friend and my kids raved about it, I had to make it again so I could try it! The verdict... DELICIOUS! I found it when searching for "freezer meals" and it makes a lot, so it would be perfect to split it into 2 square pans and cook one that night and freeze the other for a later dinner. Source: adapted by Annie's Eats from Cook’s Illustrated, March & April 2009

1 lb. (16 ounces or 2 cups) cottage cheese

2 eggs, lightly beaten

3 oz. grated Parmesan cheese (about 1 1/2 cups), divided

salt

1 lb. (10 ounces) ziti pasta*
1 Tbs. olive oil
20 oz. turkey Italian sausage
1/2 cup yellow onion, finely chopped
3 cloves garlic, finely diced
1 (28 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp. dried oregano
1/2 cup plus 2 tbsp. chopped fresh basil leaves, divided
1 tsp. sugar
ground black pepper
3/4 tsp. cornstarch
1 cup heavy cream (or whole milk)
8 oz. low-moisture mozzarella cheese, shredded

Center a rack in the oven and preheat the oven to 350° F. Whisk cottage cheese, eggs, and 1 cup Parmesan together in a medium bowl; set aside. Bring a large pot of water to boil. Stir in 1 tablespoon salt and the pasta; cook until pasta begins to soften but is not yet cooked through, 5-7 minutes. Drain the pasta and leave in colander.

Meanwhile, heat olive oil in a skillet over medium heat. Crumble in the turkey sausage and cook until nearly browned. Add in the onion and garlic and continue to cook until the onion is softened and the sausage is completely browned. Stir in the tomato sauce, diced tomatoes and oregano; simmer until thickened, about 10 minutes. Off the heat, stir in 1/2 cup basil and the sugar, and season with salt and pepper.

In a small bowl stir together the cornstarch and heavy cream. Transfer the mixture to the now-empty stockpot over medium heat. Bring to a simmer and cook until thickened, 3-4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 1/2 cups of the tomato sauce and 3/4 cup mozzarella. Stir to combine. Add the pasta and toss to coat thoroughly with the sauce.

Transfer the pasta to a 9×13″ baking dish and spread the remaining tomato sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan over the top. Cover the baking dish tightly with foil and bake for 30 minutes.

Remove the foil from the pan and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with the remaining 2 tablespoons basil and serve.

*NOTE: If you can't find ziti pasta, try penne instead. Penne is much more common in stores.

Caramel Apple Dessert

My kids all love apples and this fun dessert had them all cheering! You don't even have to tell anyone that this recipe is lower in fat and calories. Recipe from Kraft...

45 Reduced Fat Nilla Wafers, finely crushed (about 1-1/2 cups)
1/4 cup soft margarine, melted (I used butter)
1 pkg. (8 oz.) Fat-Free Cream Cheese, softened
1 Tbsp. Splenda No Calorie Sweetener, Granulated
3-1/4 cups cold fat-free milk, divided
1 tub (8 oz.) Cool Whip Sugar Free Whipped Topping, thawed, divided
2 pkg. (1 oz. each) Jell-o Vanilla Flavor Fat-Free Sugar-Free Instant Pudding
1/2 cup sugar-free caramel ice cream topping, divided
1 each red and green apple, chopped
1/4 cup peanuts, chopped (I omitted)

MIX wafer crumbs and margarine; press onto bottom of 13x9-inch pan. Beat cream cheese, Splenda and 1/4 cup milk with mixer until well blended. Stir in 1 cup Cool Whip; spread over crust.

BEAT pudding mixes and remaining milk with whisk 2 min. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer; top with remaining Cool Whip.

REFRIGERATE 8 hours or until firm. Top with apples, nuts (if desired) and remaining caramel topping just before serving. Makes 16 servings.

***Alli's substitutions: The only thing I substituted was the butter for margarine and regular caramel for sugar-free caramel topping because I couldn't find sugar-free. The next day, I found sugar-free caramel at Target! Here are some suggestions, if needed: 

• Substitute graham crackers Nilla Wafers (in equal amounts)
• butter for margarine
• 1 1/2 small packets sugar sweetener -or- 1 Tbs. white sugar for the Splenda granulated
• regular caramel ice cream topping for the sugar-free caramel topping

Slow-Cooker Apple Pork Roast

We LOVE this recipe and have been making it often lately because it's so easy! There are only 5 ingredients and it doesn't get much easier than throwing it all in the crockpot. It works well for burritos, salads or sandwiches and because it serves 12, we use it for 2 different meals. I hope you enjoy this one as much as my family does:) Recipe adapted from 30 Meals in One Day.

1 (4-pound) boneless pork roast
1/3 cup Worcestershire sauce
¾ cup packed brown sugar
1 1/2 cups apple juice
½ teaspoon salt

Place pork roast in a large slow-cooker (lined with a Reynold's Slow-Cooker liner for easy cleanup). Mix Worcestershire, brown sugar, apple juice and salt and pour over pork. Cover and cook on low for 6-7 hours. Remove pork and place it in a large bowl and shred with 2 forks. Spoon remaining juice over the shredded pork and mix well. Can use for pork sandwiches, salad or burritos. Serves 12.

Bacon Lover's Mac & Cheese

My husband thinks that "bacon makes anything better." I tend to agree, although the current bacon cupcakes trend really confuses me:) I draw the line with bacon and pastries! This recipe takes a classic comfort food and makes it special with the addition of mushrooms, spinach and of course, bacon! If you don't want to get fussy with Fontina and white cheddar cheeses, feel free to substitute whatever cheese you have on hand. Parmesan, Gouda or even Monterey Jack cheeses are also good in Macaroni & Cheese if you can't find Fontina. Recipe adapted from Annie's Eats.

    12 oz. pasta shapes (I used orchiette)

     8 oz. baby portabella mushrooms, sliced (white mushrooms would also be fine)

     1 Tb. oil
     4 Tbsp. unsalted butter
     ¼ cup flour
     2 cloves garlic, minced
     2½ cups milk (low fat or whole milk)
     ¼ tsp. salt
     Freshly ground black pepper, to taste
     Pinch cayenne pepper (optional)
     4 oz. (1 cup, grated) Fontina cheese
     4 oz. (1 cup, grated) white cheddar cheese
     5-6 slices pre-cooked bacon, chopped
     3 cups fresh baby spinach leaves, chopped

Preheat the oven to 400˚ F. Bring a large pot of water to boil. Once boiling, cook the pasta according to package directions until just shy of al dente. Drain well and set aside.

Meanwhile, add the oil and mushrooms to a sauté pan . Cook, stirring occasionally, until tender and most of the liquid has evaporated, about 5-7 minutes. Remove from the heat.

To make the cheese sauce, melt butter in a saucepan over medium-high heat until completely melted. Whisk in the flour and garlic and cook, stirring constantly for 1-2 minutes. Whisk in the milk. Cook the mixture, stirring frequently, until it begins to bubble and thicken. Whisk in the salt, pepper, and cayenne pepper. Remove the pan from the heat and whisk in the Fontina and white cheddar until completely melted and smooth. (If necessary, you can return the pan to low heat to melt the cheeses.) Return the drained pasta to the pot. Mix in the chopped bacon and mushrooms, the cheese sauce and the chopped spinach. Stir everything together gently until well combined. Spread the mixture into a lightly greased 2-quart casserole dish. Bake for 15-20 minutes or until the top is light golden and the cheese is bubbling. Serve warm and top with reserved cooked bacon pieces, if desired. Serves 7-8.

Oatmeal Cake with Coconut Pecan Frosting

 This rich, spice cake reminds me of my Mom and my Nana. The frosting is reminiscent of German chocolate cake, but atop a moist oatmeal cake, it's comfort food, for sure!

OATMEAL CAKE

1 cup quick oats

1 1/2 cups boiling water

1/2 cup butter

1 cup white sugar

1 cup brown sugar

2 eggs, beaten

1 1/2 cups all-purpose flour

1 tsp. cinnamon

1 tsp. baking soda

1 tsp. nutmeg

Preheat oven to 350 degrees F. Pour oats into a small bowl and cover with boiling water; set aside. Mix butter and sugars in a large bowl. Add beaten eggs to oats and mix into butter mixture. Mix dry ingredients and add. Mix well. Pour into greased 9 x 13" cake pan. Bake for 30-35 minutes, or until toothpick stuck in the center comes out with moist crumbs. Cool in the pan. Frost with Coconut Pecan frosting. Serves 12.

COCONUT PECAN FROSTING

6 Tbs. butter

1/4 cup brown sugar

1/2 cup white sugar

1 /4 cup evaporated milk

1 cup shredded coconut

1/4 tsp. vanilla

1 cup pecans, chopped

Beat together all ingredients, except pecans in a small bowl. Stir in pecans. Frost cake while still slightly warm. Move oven rack to the top or near the top and set oven broiler to low. Broil in oven until coconut is slightly toasted, watching carefully so it does not burn. Cake can be served warm or cooled.  

(Above): This is the frosted cake before it is toasted under the broiler.

Lemon Chicken and Rice Pilaf

These are 2 recipes we grew up with and I'm surprised one of us hasn't posted them yet. This is an easy meal that's elegant enough to serve to company... or to eat on a school night! Recipes from our Mom Nancy:)

LEMON CHICKEN:

Shake 5-6 boneless, skinless chicken breasts in a sack of:

     3/4 cup flour

     1/4 tsp. salt

     Dash of black pepper and paprika

Preheat oven to 350 degrees F. Melt 4 Tbs. butter in the bottom of a 9 x 13" glass pan. Place coated chicken in pan and bake for 40 minutes. Turn chicken over and top with a sauce of:

     1 (10.75 oz.) can Cream of Chicken soup

     1 (4 oz.) can sliced mushrooms, drained

     2 Tbs. lemon juice

Return chicken to oven and bake for 15-20 minutes longer. Serves 5-6.

RICE PILAF:

     4 Tbs. butter

     1 onion, chopped

     1 1/2 cups white long grain rice 

     1 Tb. parsley flakes

     2 1/2 cups water

     2 cubes (or 2 tsp. granules) beef bouillon

     1/2 cup shelled pine nuts (optional)

Combine all ingredients except pine nuts in a casserole dish. Cover and bake for 30 minutes at 350 degrees F or until water is absorbed. Remove from oven and stir in pine nuts. Serves 6.

Curried Chicken and Wild Rice Chowder

This hearty soup will warm you and fill you up (and you don't even have to tell your family that it's lower in calories and fat!) The curry powder and nutmeg give this soup a unique flavor that we love! Recipe adapted from Eating Well...Living Thin(ner).

2 cups cooked & shredded chicken breast
1/2 cup wild rice
1 1/2 cups water
2 tablespoons olive oil
2 teaspoons butter
1 medium onion, diced
3 cloves garlic, minced
2 carrots, shredded
1 stalk celery, diced
1 small zucchini, diced
1/4 cup flour
4 cups low-sodium chicken broth
1 1/2 cups 2% milk (Skim would work…will be less rich, but will taste fine, if you’d rather)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1/2 teaspoon dried chives
1/2 teaspoon dried thyme
1/4 teaspoon sage
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon yellow curry powder
2 teaspoon fresh, minced parsley

Cook & shred chicken breast and set aside.

Bring wild rice and water to a boil in a small saucepan. Reduce heat and simmer, covered, for 25 minutes or until tender. Drain if necessary. Set aside.

Add olive oil, butter, onion, and garlic to a large pot over medium heat. Cook for 15 minutes or until golden and soft, stirring occasionally. Add carrots, celery, and zucchini. Cook for 10 minutes. Stir in flour very well and cook for an additional minute. Add the cooked wild rice, chicken broth, milk, salt, black pepper, bay leaf, chives, thyme, sage, nutmeg, and curry powder.

Reduce heat to low and simmer for 25-30 minutes or until vegetables are tender and soup is thickened. Remove bay leaf. Stir in chicken and fresh parsley. Heat through. Makes approx eight 1-cup servings.

Per Serving: 173 Cal; 16.3 g Protein; 7 g Fat; 11.5 g Carb; 1.1 g Fiber; 4 g Sugar; 387 mg Sodium

Winter Fruit Salad with Lemon Poppyseed Dressing

I love this salad! It's a great one to take to a party or just to eat at home. I have been eating varied versions of it for lunch pretty much every day lately. I will just throw in whatever fruit or nuts I have on hand. Yum! 

1 head Romaine Lettuce, torn into pieces (or spring mix)
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple, diced
1 pear, sliced

Lemon Poppy Seed Dressing:
1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds

In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix. Pour over salad just prior to serving.

Suzanne's Tortellini Soup

TORTELLINI SOUP

½ lb. Italian sausage, cooked

2 tsp. olive oil

½ c. chopped onion

2 cloves minced garlic

¼ c. chopped carrots

1-2 small zucchini, sliced

2 c. fresh spinach or 1 pkg. (10 oz.) frozen spinach

4 (14 oz each) cans chicken or vegetable broth

1 can diced tomatoes with juice

(or 1 can whole tomatoes, pureed)

1 ½ tsp. dried basil

1 Tb. sugar

1 (9 oz) pkg. Butoni 3-cheese tortellini

Grated Parmesan cheese

Sauté onion, garlic and carrots in olive oil in a stockpot. Add broth, tomatoes and basil. Bring to a boil, reduce heat and simmer 15 minutes. Add zucchini, spinach and tortellini and simmer for 7-9 minutes (according to pasta cooking directions). Add sausage. Serve with Parmesan cheese. Serves 8-10.

Tamale Pie

I lovvvvvvve tamales and usually order them when I eat at a Mexican restaurant. I was beyond excited to try this fun recipe from Ezra Pound Cake. It's easy and very different than anything I've made before. My whole family loved it and I can't wait to make it again! 

I couldn't find polenta in a roll, so I bought a box of polenta and made it fresh. You can usually find polenta in the Mexican food section at the grocery store. I've also used Giada's recipe, which is easy and inexpensive.

Adapted from “Moosewood Restaurant New Classics”

Serves 4 (We got 6 good-sized servings)

1 (15 ounce) can pinto beans, with liquid

1/2 cup fresh or frozen corn kernels 

1/2 cup salsa 

1 tsp. ground cumin

1/2 tsp. ground oregano 

1/4 tsp. salt 

12 ounces prepared polenta (I used a box and made it fresh)

3 Tbs. fresh cilantro, chopped (optional) 

1 cup cheddar cheese, grated

1. Preheat the oven to 350 degrees F. Lightly oil a 10-inch cast-iron skillet or an 11-inch baking dish. Set aside. 
2. Empty the beans into a large bowl, and mash with a potato masher or fork. Add corn, salsa, cumin, oregano and salt. Mix thoroughly, and set aside. 
3. Slice the polenta roll into 1/4-inch-thick rounds (about the thickness of sausage patties). Arrange the rounds in the skillet, slightly overlapping. If using fresh polenta, spread on the bottom of the pan.
4. Spoon the bean mixture over the polenta, and sprinkle on the cilantro and cheese. 
5. Cover and bake for 15 minutes, and then uncover and bake for 15 minutes more, until bubbling and hot. For a crisp topping, place under the broiler for 2 to 3 minutes. Let sit for 10 minutes before cutting into wedges and serving. Garnish with sour cream, if desired.

Coconut Chicken Fingers

We tried this new recipe recently and really enjoyed it. The recipe is adapted from Budget Bytes, which is is great website, by the way! I'm always up for feeding my family affordably, and it's even better when it's delicious! I served these with Mae Ploy sweet chili sauce, but next time, I think I'll use a sweet & sour sauce that's not so spicy for my kids. I also baked mine in the oven, rather than frying in oil because I found that the coconut coating was just falling off in the pan.  Bonus: It saves on calories and fat and it's much easier!

Total Recipe cost: $6.91
Servings Per Recipe: 6 (4 strips each)
Cost per serving: $1.15
Prep time: 15 min. Cook time: 15 min. Total: 30 min.

2 pounds boneless, skinless chicken breasts

2 large eggs

1/4 cup coconut milk (optional)

1/2 cup all-purpose flour

1 cup panko bread crumbs

1 cup shredded coconut

1/2 tsp. salt

1 cup sweet chili sauce (or sweet & sour sauce)

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper (or tin foil sprayed with non-stick cooking spray) and set aside. 
2. Cut off any extra fat from the chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short.
3. Prepare your breading station by gathering three bowls. In the first bowl, combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut.
4. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut. I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next.
5. After breading the strips, place chicken on prepared baking sheet. Bake for 20 minutes at 400 degrees F. Serve immediately with sweet chili sauce (or sweet & sour sauce) to dip in.

Watergate Salad

I really like this fruity Jell-o salad. It makes a nice side dish for a pot luck or even a dessert. Why is it called "Watergate Salad?" If you're curious, here's a link. I always use sugar-free pudding and lite or fat-free Cool Whip to save a few carbs and calories and you can't even tell the difference...

1 (20 oz.) can crushed pineapple in juice, undrained

1 (3.4 oz.) pkg. Pistachio flavor instant pudding mix (I use sugar-free)

1 cup miniature marshmallows

1/2 cup chopped pecans
1-1/2 cups thawed Cool Whip whipped topping (I use Lite)

Combine first 4 ingredients in a large bowl until well-blended. Gently fold in Cool Whip. Transfer to a serving bowl. Cover and refrigerate for at least 1 hour or until ready to serve. Garnish with additional Cool Whip and pecans, if desired.  Makes 8 half cup servings. Easy to double!

Tangy Barbecue Chicken in a Slow Cooker

These days, it seems like we have so many nights that dinner is almost an afterthought. Between my kids' sports and extracurricular activities, I am sometimes wiped out by dinner time, so I've been using my Crock Pot a lot lately. It's so nice to walk into my home and smell a delicious dinner that's all ready for me! This was an "I have chicken and no idea what to do with it" attempt and I love how it turned out!  I just jotted down the ingredients as I threw them in the Crock Pot and it's one we'll eat again and again. I served it with quinoa, but it would also be great with mashed potatoes or rice. 

1 large onion, chopped
1 teaspoon garlic, minced
2-3 lbs. raw, boneless chicken breasts or tenders (I threw in frozen chicken without thawing first)
1 Tbs. lemon juice

2/3 cup ketchup
1/3 cup packed brown sugar

1 Tbs. chili powder
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper

3 tablespoons cornstarch
3 tablespoons cold water

Line slow cooker with a Reynold's Slow Cooker liner first for easy clean up. Mix onion and garlic together in the bottom of slow cooker. Top with chicken. Combine remaining ingredients, except cornstarch and cold water, in small bowl and pour over chicken. Cook on LOW for 5-6 hours. Remove chicken from crockpot. Mix cornstarch and cold water until smooth. Pour into crock pot and stir. Cook on high about 15 minutes until thick. Serve sauce over chicken. Serve with quinoa, mashed potatoes or rice. Serves 5-7, depending on how many chicken breasts you use.

Chicken Corn Chowder with Sweet Potatoes

Maybe you can tell it's a favorite because we have so many Corn Chowder recipes here, but this one from The Sisters Cafe is a surprise because it has sweet potatoes and is thickened with corn muffin mix. The result is slightly sweet and definitely different!

3 cups 2% milk

1 (8.5 oz) box Jiffy corn muffin mix

2 Tbs. butter

1 onion, chopped fine

3 garlic cloves, minced

1/2 tsp. ground cumin

1/2 tsp. dried oregano

2 quarts (8 cups) chicken broth

2 raw chicken breasts, cut into 1/2" cubes

2 large sweet potatoes or yams, peeled and cut into 1/2" pieces

1 cup shredded Monterey Jack Cheese

3 cups frozen corn (not thawed)

1/2 cup chopped fresh parsley (or 2 Tbs. dried parsley)

salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 1 minute. Add broth, chicken (raw) and sweet potatoes. Bring to boil, reduce heat, and simmer until chicken is cooked and sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens (can take up to 10 minutes although mine thickens immediately). Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serves about 12.

Honey Wheat Pizza Crust

My kids love homemade pizza, so I was thrilled to find this recipe for Honey Wheat Pizza Crust on Pinterest. It was simple top make, the dough was easy to work with and the touch of honey makes it delicious! Recipe from Jamie Cooks It Up!

Prep: 5 minutes + 2 hours to rise
Yield: 2 twelve-inch crusts

1 teaspoon active dry yeast
1 3/4 cups warm water
2 cups wheat flour
2 cups white all-purpose flour
1 tsp. salt
1/3 cup olive oil
1 Tablespoon honey

1. Pour the yeast over the top of the warm water, but don't stir.
2. Pour the wheat and white flours and salt into a stand mixer. Add the oil and honey and mix until combined.
3. Add the yeast and water mixture until well incorporated. No need to mix for a long time. Cover it with plastic wrap and let it rise for 2 hours. If not using immediately, you can put it in the fridge and let it rise later.
4. Preheat oven to 425 degrees.
5. Divide the dough in half. Pour some olive oil onto a pizza stone or baking sheet and set the dough on top. Let it sit for about 5 minutes, then stretch or roll the dough out to the edges of the pan.
6. Cover with sauce and pizza toppings. (I used Canadian Bacon, pineapple, mozzarella cheese and Italian seasoning.) 
7. Bake at 425 degrees for about 15 minutes, or until the cheese is bubbly and the underside of the crust is golden brown.

Chicken Enchilada Pasta

My husband took two bites of this before he exclaiming "wait is this Mexican pasta?...sweet!!!" I knew he would like this seeing as it's a combination of two of his favorite things, mexican and pasta.  What surprised me was how much my two year old liked it. She had three bowls of it (child-size of course) I have a feeling we will be eating this one a lot in our house from now on.  

2-3 chicken breasts, cooked and shredded

2 Tbs. olive oil

2 cloves garlic, minced

1 onion, diced

1 red pepper, diced

1 (4 oz) can diced green chilies 

2 tsp. chili powder

1 tsp. cumin

2 (10 oz) cans green enchilada sauce

2/3 c. red enchilada sauce 

2 cups shredded Colby & Monterey Jack cheese 

1 c. sour cream (light is fine) 

1 pkg. penne pasta (I use whole wheat) 


topping options:
tomato
olives
green onions
avocado 
sour cream

1. Cook chicken, shred and set aside. Cook pasta til al dente according to package directions. 

2. In deep skillet heat olive oil and cook onion for about 3-5 minutes. Add peppers and garlic and cook for another 3-5 minutes or until veggies are tender. 

3. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

4. Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.Stir until sour cream is well mixed and heated through.

5. Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve as is (how my hubbie likes it) or garnish with avocado, tomato, green onion, and a dollop of sour cream.

Crock Pot Chicken Caesar Sandwiches

These are a fun change from your typical chicken salad sandwiches. They would be great to serve at a shower or brunch. I like to make them on the weekend then eat leftovers for lunches throughout the week 

recipe from the Girl Who Ate Everything 

2 pounds boneless skinless chicken thighs (I use tenders or breasts) 
1/2 to 1 cup of your favorite Caesar dressing 
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
slider buns, hamburger buns or croissants 

1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Shred Chicken 


*TIP: the best way to get perfectly shredded chicken is to throw it in your stand mixer and use the paddle attachment to shred. Saves so much time! 

3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot. 


4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Stuffed Shells

1 (10 oz.) package frozen chopped spinach, thawed, well drained (I just run under warm water in a colander)

1 (16 oz.) container low-fat cottage cheese (2 cups)

1 cup part-skim mozzarella shredded cheese, divided

1 red bell pepper, chopped

1 egg white

1 teaspoon dried oregano leaves

20 jumbo macaroni shells (for stuffing), cooked, drained and cooled

1 (28 oz.) jar spaghetti sauce

Heat oven to 400 degrees F. Mix spinach, cottage cheese, 1/2 cup mozzarella, peppers, egg white and oregano until well blended; spoon into shells, adding about 1 heaping Tbsp. to each shell. Spread half the sauce onto bottom of 13x9-inch baking dish. Arrange shells, filled-sides up, in baking dish; top with remaining sauce and mozzarella. Cover with foil. Bake 40 min. or until heated through, removing foil after 30 min. Serves 5-6.

Herb-and-Garlic-Crusted Pork Roast

I came across this recipe in the November, 2011 issue of Better Homes and Gardens. I admit, it was a little bit involved, but after serving this to my family, I think it is, without question, the very best pork roast I've ever tasted! Brining the meat before roasting makes it moist and juicy. It would make a perfect meal to serve for company or for a special occasion. Seriously delicious!!!

Makes: 6 servings, plus leftovers

Prep: 25 minutes

Marinate: overnight

Roast: 1 hour

Stand: 15 minutes

BRINE:
8 cups cold water
1/2 cup kosher salt
1/4 cup brown sugar
1 center cut, boneless pork loin, approximately 3 to 3 1/12 pounds

3 Tbsp. peanut or vegetable oil
4 slices Black Forest bacon or other thick-sliced bacon, cut in 1-inch pieces (uncooked)
1 Tbsp. apricot preserves
2 tsp. finely chopped fresh garlic
1 Tbsp. chopped fresh rosemary
1/2 tsp. freshly ground black pepper
1 1/2 cups fresh bread crumbs***
3 Tbsp. chopped fresh parsley
1/2 tsp. kosher salt
3 Tbsp. butter, melted

1. For brine, in a very large bowl dissolve salt and sugar in 8 cups cold water. Transfer pork to brine, making sure to submerge it fully. Cover and refrigerate overnight, or up to 2 days.

2. Remove loin from brine and blot dry with paper towels. In a nonstick skillet heat oil, then brown roast on all sides, about 10 minutes. Set aside for 5 to 30 minutes to cool slightly.

3. In a food processor, puree uncooked bacon to a smooth paste. (This amount of bacon is necessary for blades to process. Use the remaining puree to make appetizers: spread on baguette slices then broil until golden.) Transfer half the bacon to a bowl. Stir in apricot preserves, chopped garlic, and 2 tsp. of the chopped rosemary.

4. Position oven rack in lowest position. Preheat oven to 425°F. Place cooled pork loin on waxed paper. Spread with bacon mixture. In a separate bowl combine the bread crumbs, parsley, remaining rosemary, 1/2 teaspoon kosher salt, a few grinds of black pepper, and the melted butter. Toss well to mix. Press an even layer of the crumb mixture on the roast (except the ends), applying enough pressure for the crumbs to adhere to the bacon layer.

5. Carefully transfer roast to a foil-lined baking pan or roasting pan and place pan on the lowest rack in the oven. Roast for 15 minutes. Reduce oven temperature to 350°F. Roast for 45 minutes more or until an instant read thermometer registers 145°F. (If crust begins to brown too deeply, tent roast with foil.) Remove roast from oven, tent with foil, and allow to rest for 15 minutes in a warm place. Temperature of roast will rise approximately 10°F as it stands.

** If you don't let the crumbs stale overnight, spread them in a 15x10x1-inch baking pan and bake, uncovered, in a 300°F oven 10 minutes or until dry, stirring once or twice. Crumbs will continue to dry as they cool.

Pumpkin Mac & Cheese

Okay, so I really, really love pumpkin. When I saw this recipe in the October, 2011 issue of Better Homes and Gardens, I just had to try it! My kids asked why it was orange and were a little hesitant to try it, but they all liked it and my husband declared it his "favorite mac and cheese ever." It's a unique savory side dish or main course that I'll definitely be making again soon!

2 cups dried elbow macaroni (8 ounces)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup whipping cream*
1 cup whole milk
4 ounces Fontina cheese, shredded (1 cup)
1 (15 ounce) can pumpkin
1 tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed
1/2 cup soft bread crumbs (1 piece of bread, crumbled)
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts
1 tablespoon olive oil

Sage leaves (optional)

1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.

2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.

3.In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.

* NOTES: I used whole milk instead of whipping cream and it seemed plenty rich and creamy and saved us a few calories as well! 

If you can't find Fontina cheese, try Havarti cheese instead.  They are very similar.

Homemade Kettle Corn

During the holidays, there are plenty of opportunities to cuddle up and watch a movie, or football or play games with family and friends. One of my favorite comfort foods is hot popcorn and this recipe for Kettle Corn is a new favorite at our home! Recipe from allrecipes, but I've adapted the directions a little, based on my experiences.

1/4 cup vegetable oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels
Salt, to taste

Add 3 popcorn kernels and vegetable oil to a large pot (about 10 inches across). Add the lid to the pot and heat over medium heat until the 3 kernels pop. Remove from the burner. Add the sugar and quickly stir with a wooden spoon. Immediately add the 1/2 cup popcorn kernels and replace the lid. Put back on the burner and heat until corn begins to pop. Put on oven mitts and hold the lid in place while you shake the pot for 3 seconds, place on the heat for 3 seconds, then shake for 3 seconds. Continue, alternately shaking the pot and heating until pops slow. Remove from the heat and let the last few kernels continue to pop before you remove the lid. Sprinkle with salt and carefully pour into a large serving bowl. Makes 5 servings (2 cups each).

NOTES: We also tried this with brown sugar and none of us liked it as well as with white sugar as directed:)