Avocado Brie Stuffed Chicken Breasts

Avocado Brie Stuffed Chicken Breasts
Courtesy of: California Avocado Commission
6 servings

3 1/2 ounces brie
3 large California avocados
1/3 cup shredded basil, divided
6 bone-in chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth
2 garlic cloves
2 tablespoons olive oil
2 tablespoons lemon juice

1. Remove rind from brie, and chop cheese. Mash 2 avocados with a fork; stir in cheese and 2 tablespoons basil.

2. Sprinkle chicken with salt and pepper; loosen skin from chicken breasts without detaching it; spread avocado mixture evenly beneath skin.

3. Prepare a hot fire by piling charcoal or lava rocks on one side in a Weber charcoal or gas barbecue, leaving other side empty

4. Arrange chicken, skin side up over empty side and grill, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 45 minutes or until chicken is done. (Do not turn chicken).

5. Process remaining avocado, remaining basil, broth, and next 3 ingredients in a blender until smooth, stopping to scrape down sides. Serve with chicken.Pin It Now!

Texas Original Beer-Can Chicken

Texas Original Beer-Can Chicken
Courtesy of: H-E-B Showtime
6 Servings

1 Large Whole Chicken (about 3 1/2 lbs.)
2 teaspoons Chicken Fajita Seasoning
1 can (12 oz.) Beer (we actually use other liquids instead of the beer, but this is the original)
1 cup chopped Onion
1 Garlic Clove, chopped
1/2 cup Juice from Jalapeño Peppers

1. Season the chicken inside and out with the fajita seasoning and set aside.

2. Empty out one half of the beer. Fill the beer can with the chopped onion and garlic. Add the pickled jalapeño pepper's juice into the beer can with the onion mixture.

3. Place the filled beer can into a pan or a special beer-can chicken rack. Set the chicken, cavity side down, on top of beer can. Cover chicken with plastic wrap and keep refrigerated until ready to grill.

4. Prepare charcoal or gas grill for cooking (350°F). Place the prepared chicken on beer can holder over the indirect heat side of the grill. Grill the chicken for 2 hours or until fully cooked with an internal temperature from the thickest part of the thigh of 180°F. Carefully remove the chicken and can holder from the grill and allow to set for 10 minutes. Remove the chicken from the can and place on a cutting surface and cut into 6 or 8 portions. Empty the can contents, onions and juice, over the cut chicken pieces.Pin It Now!

Frozen Fruit Cups

This is so close to one of my Dad's family favorites for the holidays. It is usually made in a loaf pan with his family, but this is a great take on making individual portions instead. My grandmother would take the cherries and use half red and half green for a festive Christmas season look.

Frozen Fruit Cups

Courtesy of Yahoo Food

Yield: 18 servings

1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 (10 ounce) jar maraschino cherries, drained
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can crushed pineapple, drained
1/2 cup chopped pecans
1 (8 ounce) carton frozen whipped topping, thawed
Fresh mint

In a mixing bowl, beat the cream cheese and sugar until fluffy. Halve 9 cherries; chop the remaining cherries. Set aside halved cherries and 18 oranges for garnish. Add the pineapple, pecans and chopped cherries to cream cheese mixture. Fold in whipped topping and remaining oranges.

Line muffin cups with paper or foil liners. Spoon fruit mixture into cups; garnish with reserved cherries and oranges. Freeze until firm. Remove from the freezer 10 minutes before serving. Top with mint if desired.

Nutrition Info
Calories: 159 kcal
Carbohydrates: 17 g
Dietary Fiber: 0 g
Fat: 9 g
Protein: 1 g
Sugars: 11 g

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Souptacular

It's always fun to share ideas/recipes with the wonderful people out in blog-land... so jump on through and share your favorite Soup Recipe or Crock Pot recipe.

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Jack-O'-Lantern Pizza

Jack-O'-Lantern Pizza
Courtesy of Betty Crocker
Yield: 8 Servings

1 pound lean ground beef
1 cup Old El Paso® salsa (any variety)
3/4 Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/4 cup water
2 cups Original Bisquick® mix
1/3 cup very hot water
1 tablespoon vegetable oil
2 cups shredded Colby-Monterey Jack or Cheddar cheese (8 ounces)

Toppings, such as orange and green bell pepper strips, sliced ripe olives and cherry tomato wedges, if desired

1. Move oven rack to lowest position. Heat oven to 450ºF. Grease 12-inch pizza pan. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in salsa, corn and 1/4 cup water. Heat to boiling; remove from heat.

2. Mix Bisquick, 1/3 cup hot water and the oil until soft dough forms; beat vigorously 20 strokes. Let stand 5 minutes. Press dough in pizza pan, using fingers dipped in Bisquick; pinch edge to form 1/2-inch rim. Spread beef mixture over dough. Sprinkle with cheese.

3. Bake 11 to 15 minutes or until crust is golden brown and cheese is melted. Arrange Toppings on pizza to form jack-o’-lanterns.

Substitution: No pizza pan? Just press the dough into a 13-inch circle on a greased cookie sheet, using fingers dipped in Bisquick, and pinch the edge to form a 1/2-inch rim.

Serve With: Cut orange gelatin into Halloween shapes with cookie cutters to make the perfect accompaniment to this pizza.

Nutrition Information: 1 Serving
Calories 375
Total Fat 23 g
Saturated Fat 10 g
Cholesterol 60 mg
Sodium 770 mg
Total Carbohydrate 23 g
Dietary Fiber 1 g
Protein 20 g
Vitamin A 12 %
Vitamin C 4 %
Calcium 20 %
Iron 12 %Pin It Now!

Fruit 'n Cheese Butterflies

These were so cute, and a good "meal option" for me... so I couldn't resist sharing with my peeps!

Fruit 'n Cheese Butterflies

Courtesy of Kraft Foods

Yield: 1 serving

1 ounce KRAFT Cheddar Cheese, cut into bite-sized pieces
1/4 cup whole strawberries, stems removed, quartered
1/4 cup seedless red or green grapes, cut in half

Place cheese in 1 side of resealable sandwich-size plastic bag; loosely tie pie cleaner or twist tie around middle of bag. Place fruit in other end of bag; seal bag, then twist pipe cleaner tightly to separate cheese from the fruit.

Curl ends of pipe cleaner to resemble antennae of a butterfly.

Refrigerate until ready to serve. Untwist pipe cleaner, leaving bag sealed. Gently shake bag to mix fruit and cheese. Open bag and enjoy!

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Holiday Cheese Pizza

This one can be done for any holiday... so I'm changing the name from Halloween Cheese Pizzas (as shown on the website/email I got) - just use your favorite holiday cookie cutters!

Holiday Cheese Pizza
Courtesy of Betty Crocker
Yield: 8 Servings


1 1/2 cups Original Bisquick® mix
1/3 cup very hot water
1/2 cup pizza sauce
2 cups shredded mozzarella cheese (8 oz)
1/2 teaspoon Italian seasoning
5 slices (3/4 oz) process American cheese

1. Move oven rack to lowest position. Heat oven to 450°F. Grease 12-inch pizza pan.

2. Mix Bisquick and very hot water until soft dough forms. Press dough in pizza pan, using fingers dipped in Bisquick; pinch edge to form 1/2-inch rim.

3. Bake 10 minutes. Spread pizza sauce over crust. Sprinkle with mozzarella cheese and Italian seasoning. Bake 5 to 7 minutes or until crust is golden brown and cheese is bubbly. Cut American cheese with cookie cutters in Halloween shapes. Place cheese shapes on pizza just before serving.
Health Twist: To reduce the fat to 9 grams and the calories to 200 per serving, use Reduced Fat Bisquick and increase the hot water to 1/2 cup.

Serve With: Serve this cheesy pizza for Halloween along with baby-cut carrots and orange gelatin that you’ve cut into Halloween shapes with a cookie cutter.

Nutrition Information: 1 Serving
Calories 240
Total Fat 13g
Saturated Fat 7g
Trans Fat 1g
Cholesterol 30mg
Sodium 690mg
Total Carbohydrate 17g
Dietary Fiber 0g
Sugars 3g
Protein 12g
Vitamin A 6%
Vitamin C 0%
Calcium 30%
Iron 6%Pin It Now!

Tarantula Tacos

Tarantula Tacos
Courtesy of Betty Crocker
Yield: 5 servings

1 box (4.7 oz) Old El Paso® Stand 'n Stuff® taco shells
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 cup shredded Cheddar cheese (4 oz)
1 1/2 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
1/4 cup sour cream
20 extra-large pitted ripe olives

1. Heat oven to 325°F. Heat taco shells in oven as directed on box.

2. Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium; cook uncovered about 5 minutes, stirring frequently, until water has evaporated. Remove from heat.

3. Spoon beef mixture into heated taco shells. Top with cheese, lettuce and tomato.

4. Spoon sour cream into small resealable food-storage plastic bag. Seal bag; cut tiny hole in corner of bag. Pipe sour cream over top of each taco to resemble spiderweb.

5. For each spider, top taco with 1 olive, pitted end down. Cut second olive lengthwise into 8 pieces; place around whole olive for legs. For eyes, squeeze 2 dots of sour cream onto top of olive.

Nutrition Information: 1 Serving (2 tacos each)
Calories 440
Total Fat 28g
Cholesterol 90mg
Sodium 1150mg
Total Carbohydrate 22g
Dietary Fiber 2g
Sugars 3g
Protein 24g
Vitamin A 15%
Vitamin C 6%
Calcium 20%
Iron 15%Pin It Now!

Ghostly Pumpkin Pudding

Ghostly Pumpkin Pudding

Courtesy of Food Network

Yield: 12

Ingredients

Pudding:
1 package gelatin
2 cups whole milk
1 cup sugar
6 large egg yolks (reserve 2 whites for topping)
1/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 (15-ounce) can pure pumpkin puree

Topping:
2 large egg whites
1/3 cups sugar
1/2 teaspoon cream of tartar
1 pinch fine salt
Small candy, for eyes

For pudding:

Directions

Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms.

Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.

Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.

For topping:

Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.

Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.

Copyright 2008 Television Food Network, G.P. All rights reserved
Halloween 2008 Web

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Teriyaki Chicken & Edamame Rice Bowls

Teriyaki Chicken & Edamame Rice Bowls
Courtesy of: H-E-B Showtime
6 Servings

1 cup short grain brown rice
1 Tablespoon canola oil
3 chicken breasts, cut into 1/2-inch chunks
1 bag (16 oz.) frozen shelled edamame, thawed
1 cup diced bell peppers
1/4 cup teriyaki sauce
1/2 cup chopped fresh cilantro (I would leave this out, as I'm not a fan of cilantro)

1. Prepare the short grain brown rice according to package directions and set aside. You will have 3 cups rice cooked for the recipe.

2. Heat a large heavy-duty skillet over medium high heat for 3 minutes. Add the canola oil and chicken chunks and stir-fry for 4 to 5 minutes until golden. Stir in the Edamame, 3 color bell peppers and teriyaki sauce. Bring the mixture to a boil and cook, stirring constantly, for 30 seconds. Stir-in the 3 cups of cooked short grain brown rice and cilantro and cook for 1 more minute and serve in 6 rice bowls.Pin It Now!

Easy Feta Chicken Bake

Easy Feta Chicken Bake
Courtesy of: Athenos
6 servings

6 about 2 lbs. boneless, skinless chicken breast halves
2 tablespoons lemon juice, divided
salt
pepper
1 (4 oz.) pkg. Athenos Crumbled Basil & Tomato Feta Cheese
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley

Arrange chicken in 13 x 9-inch baking dish. Drizzle with 1 tablespoon of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 tablespoon lemon juice. Bake at 350 degrees F for 35 to 40 minutes or until cooked through. Sprinkle with red pepper and parsley. Prepare as directed, substituting 6 skinless chicken thighs for chicken breast halves.Pin It Now!

Tex-Mex Sushi Pinwheels

Tex-Mex Sushi Pinwheels
Courtesy of: Mission Foods
Ready in 30 minutes or less
Yield: 6 servings

8 oz. cream cheese at room temperature
1/4 cup roasted red pepper drained
1/4 cup cilantro
1 avocado
2 tsp. lime juice
1/8 tsp. salt
6 Mission® Flour Tortillas
6 oz. smoked salmon thinly sliced
4 scallions or green onions thinly sliced

1. For cheese spread, mix cream cheese, peppers, and cilantro until smooth.

2. Peel and pit avacado. Place in a small bowl and mash coursely with a fork. Stir in lime juice and salt.

3. Working with 1 tortilla at a time, lightly moisten both sides with water. Spread about 3 tbsp cheese spread on tortilla. Partially cover lower third of tortilla with a piece of salmon. Add 2 tbsp of avocado mixture, make a band across center of tortilla. Sprinkle with scallions.

4. Roll tortilla up. Cut tortilla into 1-inch pinwheels. Repeat the same process with the other tortillas.

5. Roll up the tortilla. Cut the rolled tortilla into 1-inch pinwheels. Repeat the same process with the remaining tortillas.Pin It Now!

Mexican Appetizer Rollups

Mexican Appetizer Rollups
Courtesy of: Mission Foods - slightly adapted

1 (8 oz.) pkg. cream cheese softened
3/4 cup Thick and Chunky Picante Sauce
8 to 10 6-inch flour tortillas
2 cups Cheddar or Monterrey Jack cheese

1. Mix cream cheese, picante sauce and 1 cup of the grated cheese until creamy. Place one tortilla on serving dish and spread with a layer of the mixture. Repeat with remaining tortillas. Cover with plastic wrap and refrigerate for at least an hour.

2. Cut into pinwheels to serve.

If desired, add sour cream, guacamole, or extra picante sauce to the mixture.Pin It Now!

Cocoa-Nut Bananas

Cocoa-Nut Bananas
Courtesy of Yahoo Food
Yield: 4 servings

4 teaspoons cocoa
4 teaspoons toasted unsweetened coconut
2 small bananas, sliced on the bias

Place cocoa and coconut on separate plates. Roll each banana slice in the cocoa, shake off the excess, then dip in the coconut.

Nutrition Info
Calories: 63 kcal
Carbohydrates: 13 g
Dietary Fiber: 2 g
Fat: 1 g
Protein: 1 g
Sugars: 9 gPin It Now!

Grilled Bacon-Wrapped Stuffed Shrimp

Grilled Bacon-Wrapped Stuffed Shrimp
Courtesy of HEB
Yield: 6 servings

1 pound jumbo shrimp (26 to 30 per lb), peeled and deveined
1 pound sliced bacon strips, cut in half
2 large jalapeno peppers, cut in thin strips
skewers or toothpicks
Mozzarella or Monterey Jack cheese, cut in thin sticks
juice of one small lime

Lay bacon slices between two paper towels and place on a microwave safe dish. Microwave on High for five minutes or until half cooked (time may vary according to microwave wattage).

Butterfly the peeled and deveined shrimp and toss with lime juice.

Place strips of jalapeno and sticks of cheese across each shrimp and roll from tail end.

Wrap shrimp roll with one-half strip of bacon; secure with skewers.

Grill over Medium coals or mesquite until shrimp turns pink and bacon is done, about 2 to 4 minutes per side.Pin It Now!

Low Fat Zesty Shrimp and Pasta

Low Fat Zesty Shrimp and Pasta
Courtesy of Yahoo Food
Yield: 6 servings

1 pound cleaned large shrimp (21 to 30 count)
3/4 cup prepared GOOD SEASONS Zesty Italian Salad Dressing and Recipe Mix for Fat Free Dressing, divided
2 cups sliced fresh mushrooms
1 small onion, thinly sliced
1 (14 ounce) can artichoke hearts, drained, cut into halves
1 tablespoon chopped fresh parsley
1 (9 ounce) package refrigerated linguine, cooked as directed on package
1/4 cup KRAFT 100% Grated Parmesan Cheese


Cook and stir shrimp in 1/2 cup of the dressing in large skillet on medium-high heat 2 min.

Add mushrooms, onions, artichokes and parsley. Continue cooking until shrimp turn pink and vegetables are tender, stirring frequently.

Toss with hot cooked linguine and remaining 1/4 cup dressing in large serving bowl. Sprinkle with cheese.

Nutrition Info
Calories: 275 kcal
Carbohydrates: 40 g
Dietary Fiber: 4 g
Fat: 2 g
Protein: 22 g
Sugars: 2 g

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Caramel Pear Mice

Caramel Pear Mice

Courtesy of Food Network

Yield: 32 pieces

Ingredients
Nonstick cooking spray
4 small ripe pears, such as Anjou or Forelle (about 2 pounds)
36 (6-inch) wooden skewers
1/2 cup granulated sugar
1/2 cup light brown sugar
3/4 cup dark corn syrup
4 tablespoons unsalted butter
1 cup heavy cream, divided
1/2 vanilla bean or 1 teaspoon pure vanilla extract
1/4 teaspoon freshly ground nutmeg
Pinch salt
Black sesame seeds for eyes
Pink or yellow candy buttons, for decoration nose

Directions

Line a sheet pan with parchment paper or foil. Spray with nonstick cooking spray.
Just before you make the caramel, core and cut pears into eight wedges, blunting the cut side so that it can lay on a flat surface peel side up. Place a skewer into each wedge, cover with paper towel, and set aside.

Combine sugars, corn syrup, butter, 1/2 cup heavy cream, vanilla and nutmeg in a heavy sauce pot. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. When the mixture has come to a brisk boil, slowly add in the remaining cream, keep the mixture boiling. Be sure to wipe any extra sugar from the side of the pot. Clip a candy thermometer to the side of the pot with the tip immersed.

Boil the mixture briskly, stirring gently, until the mixture registers 240 degrees F on the candy thermometer, about 10 minutes. Immediately remove from the heat. Pour the caramel into a medium heat proof bowl using a rubber spatula so that you do not scrape the bottom of the pot. Let caramel rest until it thickens and cools slightly, about 3 minutes.

Blot excess moisture from the pears using the paper towels. Dip pears completely into caramel, swirling until it is fully coated, allow excess to drip off slightly. Place on prepared sheet pan. Decorate with black sesame seeds for eyes and candy button noses, while the caramel is still soft. Repeat until all the pears are dipped. Allow to cool until firm about 30 minutes. Serve.

Cook's Note: As the caramel cools during dipping, it may stiffen and be too thick or slide off on the pear. Just reheat in microwave, checking at 20 second intervals until at the desired dipping consistency.

Copyright 2008 Television Food Network, G.P. All rights reserved
Halloween Web 2008

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Spicy Energy Mix

Spicy Energy Mix
Courtesy of Eating Well
Yield: 1 serving

1 ounce pepitas (pumpkin seeds)
1 1/2 ounces chopped dried mango
1 ounce pitted chopped dates
1/4 teaspoon prepared spice rub

Combine dates, mango, pepitas and prepared spice rub.

Nutrition Info
Calories: 368 kcal
Carbohydrates: 59 g
Dietary Fiber: 3 g
Fat: 14 g
Protein: 7 g
Sugars: 52 gPin It Now!

Honey Grilled Shrimp

Honey Grilled Shrimp
Courtesy of Yahoo Food
Yield: 3 servings

1/2 teaspoon garlic powder
1/4 tablespoon ground black pepper
1/3 cup Worcestershire sauce
2 tablespoons dry white wine
2 tablespoons Italian-style salad dressing
1 pound large shrimp, peeled and deveined with tails attached
1/4 cup honey
1/4 cup butter, melted
2 tablespoons Worcestershire sauce
skewers

In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.

Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.

Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.

For a full meal - add onions, bell peppers, and mushrooms to your skewers.

Nutrition Info (for the shrimp & sauce only)
Calories: 417 kcal
Carbohydrates: 32 g
Dietary Fiber: 0 g
Fat: 21 g
Protein: 25 g
Sugars: 23 gPin It Now!

Baked Crab Rangoon

A healthier version of one of my old Chinese takeout favorites...

Baked Crab Rangoon
Courtesy of Yahoo Food
Yield: 12

1 (6 ounce) can white crabmeat, drained, flaked
4 ounces PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 cup thinly sliced green onions
1/4 cup KRAFT Mayo Light Mayonnaise
12 won ton wrappers

Preheat oven to 350 degrees F. Mix crabmeat, Neufchatel cheese, onions and mayo.

Spray 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.

Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.

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Shrimp and Feta Quiche

Shrimp and Feta Quiche
Courtesy of Yahoo Food
Yield: 6 servings

Ingredients

1/2 (15 ounce) package store-bought refrigerated pie dough, at room temperature
1 tablespoon unsalted butter
8 ounces frozen medium shrimp, thawed, shelled and deveined
2 large eggs
1/2 cup half-and-half
1 tablespoon minced chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup finely diced drained jarred roasted red peppers
4 ounces crumbled feta cheese

Cooking Directions

Preheat the oven to 425 degrees F. Press the dough into the bottom and sides of a 9-inch fluted tart pan with a removable bottom. Pierce the dough with a fork and refrigerate until chilled, about 10 minutes.

Place the tart shell on a baking sheet and fit aluminum foil into it. Fill the shell with pie weights or dried beans and bake for 10 minutes. Remove the weights and the foil and reduce the heat to 375 degrees F. Bake until golden and crisp, about 12 minutes more. Let the tart shell cool on a wire rack.

Melt the butter in a medium skillet over medium-high heat. Add the shrimp and cook, stirring, until firm and just opaque, about 2 minutes. Remove from the heat.

In a medium bowl, whisk together the eggs, half-and-half, chives, salt and pepper. Arrange the shrimp, red peppers and feta cheese in the baked shell and cover with the egg mixture.

Bake the quiche until a knife inserted in the center comes out clean, about 25 minutes. Cool for 15 minutes, then carefully remove the side of the pan and transfer the quiche to a serving platter. Serve warm or at room temperature.

Nutrition Info:

Calories: 324 kcal
Carbohydrates: 17 g
Dietary Fiber: 1 g
Fat: 21 g
Protein: 15 g
Sugars: 1 gPin It Now!

Ghostly Delights

Ghostly Delights
Courtesy of Texas Beef Council

Ingredients:
1 pound ground beef, cooked and drained
1 (10 ounce) package frozen sweet corn
1 tablespoon butter or margarine
1/2 cup red bell pepper, chopped
1/2 cup celery, thinly sliced
1/8 teaspoon ground red pepper
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
8 ounces cream cheese with onions and chives, softened
1/4 cup milk
4 mini-pumpkins

Directions:
1. Pierce skin of whole pumpkins several times around top to form lid. Microwave on High 8 to 10 minutes, until tender.

2. Following pierced outline, cut and remove lid and scoop out seeds and stringy pulp.

3. Meanwhile, sauté corn with bell pepper and celery in the the butter. Stir in the cooked beef, spices, cream cheese and milk. Cook until heated through.

4. Stuff mixture into hot pumpkin shells and serve.Pin It Now!

Spinach-Feta Bites

Spinach-Feta Bites
Courtesy of: American Dairy Association
Ready in 30 minutes or less
Yield: 12 servings

1/2 10 ounce package frozen chopped spinach (thawed)
6 ounces feta cheese (crumbled or divided)
1/4 cup reduced-fat ricotta or cottage cheese
2 tablespoons green onions (finely chopped)
1/2 tablespoon dried oregano leaves
salt
pepper
1 egg
24 mini pastry shells

1. Drain spinach well and mix with 4 oz. feta, ricotta, onions and oregano; season with salt and pepper. Stir in egg.

2. Fill pastry shells with mixture; sprinkle with remaining feta cheese.

3. Bake on cookie sheet at 325 degrees until browned, about 20 minutes.

Nutrition Facts:
96 calories
5.6g total fat
24g carbohydrate
4.3g protein

Filling can be made a day in advance.Pin It Now!

No-Penalty Snack Mix

No-Penalty Snack Mix
Courtesy of: Nabisco

2 cups popped popcorn
1 cup Wheat Thins Snack Crackers
1 cup mini pretzel twists
1/2 cup Planters Honey Roasted Peanuts

Mix all ingredients in a large self-sealing bag. Can be stored for up to one week.

This recipe easily multiplies for a large group; store in a large airtight container.Pin It Now!

Low Carb Texas Cream Cheese Pinwheels

Low Carb Texas Cream Cheese Pinwheels
Courtesy of: H-E-B
Ready in 30 minutes or less
Yield: 12 appetizers

1 (8 ounce) package Cream Cheese, softened
1 (6 ounce) pouch Albacore Tuna (I'm not sure about the tuna - but the rest sounds pretty Texan to me!)
1/4 cup Jalapeños, drained
1/2 teaspoon Fajita Seasoning
1/2 cup fresh parsley OR cilantro, chopped
1/2 cup red bell pepper, chopped
1 (10 count) package Reduced Carb Flour Tortillas

1. Combine the cream cheese, tuna, jalapeños, and fajita seasoning in a food processor bowl. Process the mixture for 30 seconds to a chunky texture. Stir in the chopped parsley and red bell pepper.

2. Spoon 2 to 3 tablespoons cream cheese mixture on each tortilla and spread, leaving 1/2 inch of the tortilla edge without cheese mixture. Roll each tortilla tightly and wrap in plastic wrap. Refrigerate the pinwheels for 15 minutes or until ready to serve.

3. Before serving, remove the plastic wrap and cut each tortilla into 6 slices. Arrange the slices on a serving platter and enjoy.Pin It Now!

Super Bowl of Gumbo

Super Bowl of Gumbo
Courtesy of USA Rice Federation
Yield: 8 - 10 servings

1 pound fully cooked smoked sausage, cut into 1/4-inch slices
1/2 cup vegetable oil
1/2 cup all-purpose flour
2 medium onions, chopped
2 medium green bell peppers, chopped
1 cup chopped celery
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
5 1/2 cups chicken broth
1 bay leaf
1 pound peeled, deveined medium shrimp
6 cups hot cooked rice

1. Cook sausage in large heavy saucepan over Medium-High heat 4 to 5 minutes or until brown. Remove sausage; set aside.

2. Drain fat. Combine oil and flour in 2-cup glass measure. Microwave on High 6 to 9 minutes; stirring after 5 minutes with small wire whisk. Continue to cook at 30 second intervals, stirring after each interval until roux is dark red-brown.

3. Pour roux into heavy saucepan; add onions, green peppers, celery, garlic, salt, black pepper, red pepper, thyme and oregano. Cook, stirring, 3 to 4 minutes, or until vegetables are tender.

4. Add broth and bay leaf; bring to a boil. Add reserved sausage; reduce heat and simmer 30 minutes.

5. Add shrimp; simmer 10 minutes. Remove bay leaf. Spoon gumbo into serving bowls; top each with 1/2 cup hot rice.

Nutrition Facts:
519 calories
29g total fat
72mg cholesterol
1790mg sodium
46g carbohydrate
2g fiber
19g proteinPin It Now!

Tex-Mex Tortilla Soup

Tex-Mex Tortilla Soup
Courtesy of Mission Foods
Yield: 4-6 servings

2 Mission® Light or Fat Free Flour Tortillas halved and cut into 1/4 inch strips
4 cups Low sodium Chicken Broth
12 Tomatillos husked and chopped
2 cloves Garlic finely minced
1 small Onion chopped
1 teaspoon Chile Powder
3 Fresh Green Anaheim Chiles stemmed, seeded and chopped
1 large Tomato chopped
1/4 cup Fresh Parsley chopped
1 cup Cooked Chicken Breast skinned and shredded
1 oz. Lowfat Cheddar Cheese shredded
Salt and Pepper to taste
Vegetable Oil cooking spray

Combine the chicken broth, tomatillos, garlic cloves, onion, chili powder and Anaheim chiles in a large saucepan and simmer until the vegetables are tender, about 20 minutes.

Puree the soup mixture in a food processor or blender. Return it to the saucepan and add the tomatoes, parsley and chicken. Simmer for 15 minutes and season to taste.

Place the tortilla strips on an ungreased baking pan and spray lightly with vegetable spray. Bake at 350 degrees for 15 minutes, or until lightly browned.

Ladle soup into bowls. Top with tortilla strips and cheese; serve immediately.

Nutrition Facts:
180 calories
4g total fat
30mg cholesterol
145mg sodium
20g carbohydratePin It Now!

Buttermilk Pecan Chicken

I bought some of this ready made at HEB a week or so ago, and it was pretty good. We are in the process of figuring out some ways to make it a lower fat/calorie version and keep it in our regular menu items.

Buttermilk Pecan Chicken
Courtesy of H-E-B Cooking Connections
Yield: 2 servings

1/2 pound chicken breasts for milanesa, cut 1/4-inch thick
3/8 cup low fat buttermilk
1/2 egg
1 tablespoon oil
1/2 tablespoon butter

Breading
3/8 cup dry breadcrumbs
1 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup pecans, finely chopped

1. Whisk buttermilk with egg in a shallow bowl. Combine breading ingredients on a separate
plate or sheet of wax paper.

2. Dip chicken in buttermilk mixture, then place in breading; turn to coat both sides.

3. Heat oil and butter in a large nonstick skillet over medium-high heat; tilt skillet to coat
bottom. Add chicken and cook 3 to 5 minutes per side or until browned and crusty.

4. Remove from skillet when internal temperature of chicken reaches 165 degrees. Serve
immediately.

Nutrition Facts:
394 calories
22g total fat
129mg cholesterol
555mg sodium
13g carbohydrate
2g fiber
35g proteinPin It Now!

Memaw's Caramel Iced Cookies

This is hands down, John's favorite thing his grandmother used to make every year for Christmas. Now that she's 92 - she doesn't make them anymore, but John once again has mastered the art of recreating the original. (Okay, really he got the recipe from Memaw, but they really are good!)

Memaw's Caramel Iced Cookies
Courtesy of John's grandmother

¾ cup butter
2 cups flour
¾ cup powdered sugar
1 teaspoon vanilla
2 tablespoons evaporated milk
¼ teaspoon salt

Mix all ingredients together and roll into a log. Place the dough in the refrigerator for 30 minutes to an hour. Slice the roll into cookies and place on an ungreased cookie sheet. Bake for 12-16 minutes on 350°F.

Icing:
20 pieces (1/4 pound) of caramel candy
1/4 cup evaporated milk
1/4 cup butter
1 teaspoon vanilla
1 cup powdered sugar
1 cup chopped pecans

Melt caramel candy and evaporated milk in the microwave – heating for 1 minute at a time until melted (stir between heatings). After melted, add butter, vanilla, powder sugar and chopped pecans. Mix thoroughly and spoon onto cookies.

Allow cookies to cool overnight before transferring off cookie sheet. (On this step we usually move them into several large Tupperware dishes so that they don't get stale. It is important to not stack the cookies because the icing will cause them to stick together... I've experienced this SEVERAL times!)

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John’s Crab Stuffed Mushrooms

We are big fans of Red Lobster's stuffed mushrooms, but adapted this recipe while we were doing a low carb diet several years ago... so it then became John's creation. It tastes very similar though, and was a big staple in my early solid food stages after having weight loss surgery.

John’s Crab Stuffed Mushrooms
Courtesy of my wonderful husband


½ Pound Fresh Mushrooms (~16-20)
2 Tbsp. Celery – finely chopped
1 Tbsp. Onion – finely chopped
1 Tbsp. Red Bell Pepper – finely chopped
¼ Pound Crab Meat (canned is fine)
3 Wasaba Sesame Crackers (scrape of excess sesame)
¼ Cup Cheddar Cheese – shredded
¼ Tsp. Garlic Powder
¼ Tsp. Tony Chachere’s Cajun Seasoning
¼ Tsp. Ground Black Pepper
¼ Tsp. Salt
2 Tbsp. Egg – beat & measure out of a measuring cup
¼ Cup Water
White Cheddar Cheese Slices – to taste

Preheat oven to 400° F.

Sauté celery, onion and red pepper in 1 Tbsp. Butter for 2 minutes, transfer to a plate and cool in the refrigerator.

While the vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.

Combine the sautéed vegetables, chopped mushroom stems and all other ingredients (except White Cheddar Cheese Slices) and mix well.

Place mushroom caps in individual buttered casseroles or baking dishes (about 8 caps each).

Spoon 1 Tsp. of stuffing into each mushroom. (we use a small cookie scoop, and actually mush one scoop into the cap of the mushroom - and place a second rounded one on top so that the presentation looks nice.)

Cover entire casseroles with White Cheddar Cheese Slices and bake for 20 minutes or until cheese is lightly browned.

Yields two servings of 8-10 mushrooms each. (We usually cook one batch and save the other batch for the next day, but it depends on the group you're serving.)

I have also used this recipe and made crab cakes - instead of baking in the casseroles - you just fry them in a saute pan with a little butter. You would skip the white cheddar cheese in this preparation as well.

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Pappadeaux Greek Salad

Pappadeaux Greek Salad
Courtesy of the internet - I've had this recipe for a while - so I don't know exactly where to give the credit.

1/2 cup Extra Virgin Olive oil
2-3 tablespoons fresh lemon juice
3 tablespoons dried Oregano
Freshly cracked Pepper
1 clove Garlic, finely minced (optional)

3 cups torn assorted salad greens such as romaine, escarole, or frisée
4 small ripe Tomatoes, cored and cut into wedges
1 large cucumber, peeled, seeded and cut into wedges
1 red onion, thinly sliced into rings
2 small green bell peppers, seeded, deribbed and thinly sliced crosswise into rings
2 ribs celery, thinly sliced across the stalk
1/2 lb Feta cheese, coarsely crumbled
20 Kalamata olives
Capers (optional)
6-10 large shrimp, boiled and peeled (typically the restaurant puts two per salad)

To make the dressing, in a bowl, stir together the Olive oil, lemon juice, Oregano, cracked Pepper to taste, and the Garlic, if using. Set aside.

In a large salad bowl, combine the greens, Tomatoes, cucumber, celery, onion and bell peppers. Drizzle the dressing over the top and toss gently to mix.

Sprinkle the Feta cheese, capers and olives over the top and serve. (I mix the Feta and Olives in before I toss so that everything is coated in the dressing.)Pin It Now!

Baked Mozzarella Sticks

Another favorite of mine has always been fried cheese - so this is a healthier version of those too. You can serve them with your favorite marinara sauce for dipping.

Baked Mozzarella Sticks
Courtesy of dLife.com
Yield: 6 servings

12 ounces cheese, mozzarella, string, sticks, reduced fat, low moisture
1 egg
1 teaspoon dry italian seasoning
4 ounces bread crumbs, white, very low sodium (or panko)

Position rack in upper third of oven and preheat oven to 350 degrees F. Line a baking sheet with foil and spray lightly with cooking spray.

Remove cheese from packaging and set aside. In a small bowl, whisk egg until foamy. In small nonstick skillet, mix italian seasoning with bread crumbs and place over medium heat. Cook and stir bread crumbs until lightly browned, about 5 minutes.

Dip one piece of string cheese in egg until coated and then into toasted bread crumbs, coating completely. Redip the string cheese in egg and again into bread crumbs, if desired. Place on baking sheet. Repeat with remaining string cheese and place on baking sheet 1 1/2 inches apart. Spray string cheese lightly with cooking spray.

Bake 5-6 minutes or until heated through.

Nutritional Info: (makes 6 servings)
Calories: 169.6
Total Carbs: 7g
Dietary Fiber: .2g
Sugars: .4g
Total Fat: 7.9g
Saturated Fat: 4.4g
Unsaturated Fat: 3.5g
Potassium: 21.3mg
Protein: 17.9g
Sodium: 500mgPin It Now!

Oven-Baked Parmesan Zucchini

This recipe promises that it is a healthier version of the deep-fried zucchini that I used to love so much... but of course it didn't love me back!

Oven-Baked Parmesan Zucchini
Courtesy of dLife.com

4 small zucchini, scrubbed and diagonally sliced about 1/2 inch thick (I say slice however you like)
2 eggs, beaten
2 tablespoons flour, white, unbleached, enriched
3 tablespoons grated parmesan cheese
1 teaspoon ground oregano
1/2 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil

Preheat oven to 350 degrees F.

Coat zucchini slices with egg.

Add flour, cheese, oregano, basil, paprika, and garlic powder to a large resealable plastic bag. Place zucchini pieces in plastic bag and coat evenly.

Arrange zucchini slices on a nonstick baking sheet and lightly pour oil over.

Place baking sheet in oven and bake until zucchini is lightly browned, about 7 or 8 minutes.

Nutritional Info: (1.2 cup serving)
Calories: 84.5
Total Carbs: 5.6g
Dietary Fiber: 1.3g
Sugars: 1.5g
Total Fat: 5.3g
Saturated Fat: 1.6g
Unsaturated Fat: 3.7g
Potassium: 248.6mg
Protein: 5.1g
Sodium: 95.4mgPin It Now!

Kensington Club Marinade

Steak & Ale Kensington Club Marinade
Courtesy of a Google Search

This is a marinade that can makes beef and or chicken taste great. (I'd put it on just about anything!!) This recipe is very close to the original-try granulated garlic instead offresh- a lot easier and in original recipe. The main reason this steak isdifficult to duplicate in flavor is because Steak & Ale marinates its Kensington Club steak and chicken for 36 hours before grilling. That'sright, 3 days! But its worth the wait.

3.5 cups Pineapple Juice
1 cup Soy Sauce
1 cup Dry White Wine
1/2 cup Red Wine Vinegar
3/4 cup Sugar
2 tsp. Garlic, minced fine

Preparation:
Simply mix all together. You can let the meat sit in here for up to 24 hours. I would highly suggest a grilling.Pin It Now!

Crock-Pot Pork Tenderloin

Crock-Pot Pork Tenderloin
Courtesy of GroupRecipes.com
Yield: 2-3 (I don't think this is right though - because we couldn't eat 3 pounds of tenderloin in 3 servings!)

Before we get into the actual recipe - here are some pictures of the cooking process. Enjoy!




3 pounds pork tenderloin - you could use a regular beef roast as well
3-4 potatoes, peeled and cut into chunks
2 ribs of celery, peeled and coarsely chopped
1 large onion, chopped
2-3 garlic cloves, finely chopped or minced
pinch of cumin
1 packet dry onion soup mix
2 cups of water
1 cup of V8 juice

*Add other vegetables as desired - we added baby carrots and mushrooms to ours.

We seared the tenderloin before putting in the crock-pot, but it is not required. Put everything into the crock-pot, veggies first, then pork tenderloin on top - we opted to put the smaller veggies and potatoes on the top because they cook more quickly.

Pour onion soup mix and water over everything. Cook on low for 10 hours. Meat is so tender it falls apart!Pin It Now!

Sweet & Sour Chicken

Sweet & Sour Chicken with Brown Rice
Courtesy of Shine.com

Our version of sweet & sour chicken is just as satisfying as the classic Chinese takeout favorite, but without all the extra sugar, salt and saturated fat. This recipe is flexible enough to accommodate your favorite vegetables; just be sure to cut them into similar-size pieces so they'll all cook at about the same rate.

2 cups instant brown rice
1/4 cup seasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil, divided
1 pound chicken tenders, cut into bite-size pieces
4 cloves garlic, minced
2 teaspoons finely grated or minced ginger
1 cup reduced-sodium chicken broth
6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers
1 5-ounce can sliced water chestnuts, drained

1. Prepare rice according to the package directions.

2. Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.

3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.

4. Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes. Stir in water chestnuts and the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with the rice.

Makes 4 servings, about 1 1/2 cups stir-fry & 1/2 cup rice each.

Nutritional Info:
Per serving:
465 calories
10 g fat (1 g sat, 4 g mono)
68 mg cholesterol
62 g carbohydrate
34 g protein
7 g fiber
674 mg sodium
406 mg potassiumPin It Now!