White Bean Chili
From the Kitchen of Margot Bass
2-3 cooked chicken breast (shredded or cut into bite size pieces)
2 medium onions (minced/chopped)
2 garlic cloves
1 box (2 cans) chicken broth
4 cans (drained) Navy Beans
1 can chopped green chilis
3/4 tsp oregano
1 tsp salt
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp pepper
1/8 tsp ground cloves
1/8 tsp red pepper
1/4 fresh cilantro
Cook over Medium heat for two hours.
Add low-fat Monterey Jack Cheese when serving!
Tuesday, January 11, 2011
Sweet Heart Cake
Sweet Heart Cake
from Betty Crocker
(This pretty heart-shaped cake is the perfect way to say "I love you!")
Prep Time: 15 min
Total Time: 1 hour 58 min
Makes: 12 servings
Ingredients:
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 container Betty Crocker® Whipped fluffy white frosting
Red food color
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of one 8-inch round and one 8-inch square pan.
2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Batter will be lumpy. Divide batter evenly between pans.
3. Bake 23 to 31 minutes (26 to 34 minutes for dark or nonstick pans) or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
4. Cut round cake in half. Put square cake on tray with one point toward you. Place cut side of each half against one of the top sides of square cake to make a heart as shown in diagram.
5. Tint frosting with a few drops food color. Frost cake with frosting. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for 8-inch pans.
Special Touch
Gently press miniature chocolate chips into the sides of this frosted cake for that extra-special touch.
Success
Freeze the baked and cooled cakes about an hour for easier cutting and frosting.
Nutrition Information:
1 Serving: Calories 360 (Calories from Fat 140); Total Fat 16g (Saturated Fat 3 1/2g, Trans Fat 3g); Cholesterol 0mg; Sodium 330mg; Total Carbohydrate 51g (Dietary Fiber 0g, Sugars 33g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3 1/2
Valentine Cutouts
Valentine Cutouts
from: Taste of Home
SERVINGS: 8-10
TIME: Prep: 45 min. + chilling
Ingredients:
2 packages (6 ounces each) cherry or raspberry gelatin
2-1/2 cups boiling water
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
Directions:
In a bowl, dissolve gelatin in water; set aside for 30 minutes. In a small bowl, whisk milk and pudding mix until smooth, about 1 minute. Quickly pour into gelatin; whisk until well blended. Pour into an oiled 13-in. x 9-in. dish. Chill until set. Cut into cubes or use a heart-shaped cookie cutter. Yield: 8-10 servings.
Nutrition Facts
One serving:(1 each)
Calories: 113
Fat:1 g
Saturated Fat:1 g
Cholesterol:3 mg
Sodium:187 mg
Carbohydrate:25 g
Fiber:0 g
Protein:2 g
Friday, January 7, 2011
Broke Bean Stew
Broke Bean Stew
From The Biggest Loser: 6 Weeks to a Healthier You
Beans offer a great, inexpensive source of protein and fiber in this recipe from The Biggest Loser: 6 Weeks to a Healthier You:
Makes 10 1-cup servings
1 Tbsp olive oil
1 large yellow or white onion, chopped
1 Tbsp chopped garlic
1 tsp ground cumin
1 tsp chili powder
1 tsp red pepper flakes (optional)
1 can (28 oz) diced fire-roasted tomatoes
3 cans (15.5 oz each) chickpeas (or kidney beans, black beans, white beans) rinsed and drained (or 4 1/2 cups cooked beans)
4 cups fat-free low-sodium chicken or vegetable broth
¼ cup chopped cilantro
3 cups fresh baby spinach leaves, chopped kale or Swiss chard
Heat olive oil over medium-high heat in 4-quart saucepan. Add onion and sauté about 5 minutes, until softened but not browned. Add garlic and cook 1 minute longer. Do not brown garlic.
Add spices and tomatoes and simmer about 5 minutes. Add 3 cups (2 cans) of beans and 2 ½ cups of broth and bring to a boil. Reduce to a simmer.
Place remaining beans and broth in bowl of food processor or in blender. Add cilantro and puree until smooth. Add mixture to stew. Add spinach and heat just until wilted. Stir well and serve hot.
Per Serving: 160 calories, 8 g protein, 26 g carbohydrates, 7 g fiber, 3 g fat, 0 g saturated fat, 0 mg
From The Biggest Loser: 6 Weeks to a Healthier You
Beans offer a great, inexpensive source of protein and fiber in this recipe from The Biggest Loser: 6 Weeks to a Healthier You:
Makes 10 1-cup servings
1 Tbsp olive oil
1 large yellow or white onion, chopped
1 Tbsp chopped garlic
1 tsp ground cumin
1 tsp chili powder
1 tsp red pepper flakes (optional)
1 can (28 oz) diced fire-roasted tomatoes
3 cans (15.5 oz each) chickpeas (or kidney beans, black beans, white beans) rinsed and drained (or 4 1/2 cups cooked beans)
4 cups fat-free low-sodium chicken or vegetable broth
¼ cup chopped cilantro
3 cups fresh baby spinach leaves, chopped kale or Swiss chard
Heat olive oil over medium-high heat in 4-quart saucepan. Add onion and sauté about 5 minutes, until softened but not browned. Add garlic and cook 1 minute longer. Do not brown garlic.
Add spices and tomatoes and simmer about 5 minutes. Add 3 cups (2 cans) of beans and 2 ½ cups of broth and bring to a boil. Reduce to a simmer.
Place remaining beans and broth in bowl of food processor or in blender. Add cilantro and puree until smooth. Add mixture to stew. Add spinach and heat just until wilted. Stir well and serve hot.
Per Serving: 160 calories, 8 g protein, 26 g carbohydrates, 7 g fiber, 3 g fat, 0 g saturated fat, 0 mg
Tuesday, December 14, 2010
Spinach and Artichoke Casserole (this can be made with or without Chicken)
Spinach and Artichoke Casserole (this can be made with or without Chicken)
By: Stephanie
Ingredients:
1 Box Medium Shells (I use Barilla)
1 Pint Cottage Cheese (I use Knudsen 2% Lowfat)
2 Cups Shredded Mozzarella (divided into 1.5 cups and .5 cup)
2 Cups Finely Shredded Parmesan Cheese (divided)
1 (10oz) Box Frozen Chopped Spinach, thawed and drained
1 (14 oz) Can of Artichoke Hearts, diced)
1 8 oz Low Fat Cream Cheese (optional) at room temperature
Pepper (to taste)
2-4 TBSP Dried Basil
2 TSP Garlic Powder
4 Cheese sauce (you can make it from the season pkts, you can buy it in a jar, or you can make it from scratch)
***I buy 1 Alfredo pkt (Knor brand), 2 Creamy Garlic pkt (Knor brand) when I can't find their 4 cheese sauce pkt
and make the sauce (which usually requires butter and milk) on the stove top while cooking the pasta
IF YOU ARE MAKING THIS WITH CHICKEN:
1 Rotisserie Chicken (or the equivalent of 1.5 to 2.5 pounds of cooked chicken, depending on how much you want), shredded
Directions:
1. Cook pasta (according to box, minus 1 minute from lowest cooking time) and sauce (according to pkts)
2. While pasta and sauce are cooking, drain and dice artichokes, drain the spinach and shred the cheese
3. When pasta is done, drain and add back to the pot
4. Add Spinach, Artichokes, Seasonings, Sauce, Cottage Cheese, 1 cup Parm, 1.5 cups Mozzarella and the cream cheese and chicken (if using)
and stir together with a wooden spoon
5. Pour into a 13x9 Baking Dish (sprayed with non-stick spray) top with the rest of the two cheeses.
6. Cover with foil and cook at 375 for 30 minutes and then take the foil off and bake an additional 10 minutes uncovered
**If you are short on time, you can turn the broiler on after the first 30 minutes and melt/brown the cheese that way in about 2 minutes...just make sure you watch it closely
By: Stephanie
Ingredients:
1 Box Medium Shells (I use Barilla)
1 Pint Cottage Cheese (I use Knudsen 2% Lowfat)
2 Cups Shredded Mozzarella (divided into 1.5 cups and .5 cup)
2 Cups Finely Shredded Parmesan Cheese (divided)
1 (10oz) Box Frozen Chopped Spinach, thawed and drained
1 (14 oz) Can of Artichoke Hearts, diced)
1 8 oz Low Fat Cream Cheese (optional) at room temperature
Pepper (to taste)
2-4 TBSP Dried Basil
2 TSP Garlic Powder
4 Cheese sauce (you can make it from the season pkts, you can buy it in a jar, or you can make it from scratch)
***I buy 1 Alfredo pkt (Knor brand), 2 Creamy Garlic pkt (Knor brand) when I can't find their 4 cheese sauce pkt
and make the sauce (which usually requires butter and milk) on the stove top while cooking the pasta
IF YOU ARE MAKING THIS WITH CHICKEN:
1 Rotisserie Chicken (or the equivalent of 1.5 to 2.5 pounds of cooked chicken, depending on how much you want), shredded
Directions:
1. Cook pasta (according to box, minus 1 minute from lowest cooking time) and sauce (according to pkts)
2. While pasta and sauce are cooking, drain and dice artichokes, drain the spinach and shred the cheese
3. When pasta is done, drain and add back to the pot
4. Add Spinach, Artichokes, Seasonings, Sauce, Cottage Cheese, 1 cup Parm, 1.5 cups Mozzarella and the cream cheese and chicken (if using)
and stir together with a wooden spoon
5. Pour into a 13x9 Baking Dish (sprayed with non-stick spray) top with the rest of the two cheeses.
6. Cover with foil and cook at 375 for 30 minutes and then take the foil off and bake an additional 10 minutes uncovered
**If you are short on time, you can turn the broiler on after the first 30 minutes and melt/brown the cheese that way in about 2 minutes...just make sure you watch it closely
Sunday, December 12, 2010
Homemade Red Velvet Cupcakes
Homemade Red Velvet Cupcakes
By: Mommysavers.com
From the Kitchen of Amy Young
Ingredients:
3 ⅓ C. all-purpose flour
¾ C. (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 eggs, room temperature
6 Tbsp. red food coloring
3 Tbsp. unsweetened cocoa
1 ½ tsp. vanilla extract
1 ½ tsp. salt
1 ½ C. buttermilk
1 ½ tsp. apple cider vinegar
1 ½ tsp. baking soda
Preheat oven to 350 degrees. Place muffin liners in muffin tins and spray them with cooking spray.
In large bowl, cream together the butter and sugar. Add eggs until well-combined.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. Next, add the salt and buttermilk. Stir again. Next, add the flour little by little. Beat until all ingredients are fluffy and well-combined without overmixing.
Next, stir together the cider vinegar and baking soda in a small bowl. Add the vinegar mixture to the the batter and mix well.
Pour the batter into cupcake cups and fill them 2/3 full. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and cool.
Frosting:
2 8-oz packages cream cheese, softened and cut into small pieces
6 Tbsp. butter, softened and cut into small pieces
1 ½ tsp. vanilla extract
5 C. confectioners’ sugar
Cream the frosting ingredients together until smooth. Use to frost your yummy red velvet cupcakes after they’ve cooled completely.
Enjoy! You may just think your own version of the red velvet cupcakes are the best!
By: Mommysavers.com
From the Kitchen of Amy Young
Ingredients:
3 ⅓ C. all-purpose flour
¾ C. (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 eggs, room temperature
6 Tbsp. red food coloring
3 Tbsp. unsweetened cocoa
1 ½ tsp. vanilla extract
1 ½ tsp. salt
1 ½ C. buttermilk
1 ½ tsp. apple cider vinegar
1 ½ tsp. baking soda
Preheat oven to 350 degrees. Place muffin liners in muffin tins and spray them with cooking spray.
In large bowl, cream together the butter and sugar. Add eggs until well-combined.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. Next, add the salt and buttermilk. Stir again. Next, add the flour little by little. Beat until all ingredients are fluffy and well-combined without overmixing.
Next, stir together the cider vinegar and baking soda in a small bowl. Add the vinegar mixture to the the batter and mix well.
Pour the batter into cupcake cups and fill them 2/3 full. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and cool.
Frosting:
2 8-oz packages cream cheese, softened and cut into small pieces
6 Tbsp. butter, softened and cut into small pieces
1 ½ tsp. vanilla extract
5 C. confectioners’ sugar
Cream the frosting ingredients together until smooth. Use to frost your yummy red velvet cupcakes after they’ve cooled completely.
Enjoy! You may just think your own version of the red velvet cupcakes are the best!
Wednesday, December 8, 2010
Most Amazing Lemon Cake Ever
Most Amazing Lemon Cake Ever
From the kitchen of Lollie Kientz
1 Box Lemon Cake (plus all of the ingredients it calls for on the back of box)
Powdered Sugar
Fresh Lemon Juice (1/2 to 3/4 cup)
Make a lemon cake and then poke the holes.
Then sprinkle a good amount of powdered sugar over the top of the whole cake.
Then pour fresh lemon juice over everything and the powder sugar melts into the cake- about half a cup of lemon juice. Enjoy!
From the kitchen of Lollie Kientz
1 Box Lemon Cake (plus all of the ingredients it calls for on the back of box)
Powdered Sugar
Fresh Lemon Juice (1/2 to 3/4 cup)
Make a lemon cake and then poke the holes.
Then sprinkle a good amount of powdered sugar over the top of the whole cake.
Then pour fresh lemon juice over everything and the powder sugar melts into the cake- about half a cup of lemon juice. Enjoy!
Red Velvet Sandwich Cookies
Red Velvet Sandwich Cookies
From the Kitchen of Emma Caro, brought to you by: bakerella.com
They are sweet and red and a perfect little treat to give on the 14th. And even better, they are super-easy!
All you need is:
1 Box red velvet cake mix*
1/2 Cup butter, softened to room temperature
2 Eggs
Preheat oven to 350 degrees.
Mix ingredients until combined.
Drop spoonfuls of cookie batter onto baking sheet about two inches apart.
Bake for 10-12 minutes.
Cool.
Cream Cheese Filling
1/2 Cup butter, softened to room temperature
1 8 oz. Package cream cheese, softened to room temperature
1 1lb. Box of confectioner’s sugar
1 tsp Vanilla
In a mixer, cream butter, cream cheese and vanilla.
Gradually add sugar and mix until smooth.
Makes about 24 cookies or 12 cookie sandwiches
***you can also split the frosting in half and dye part of it green so that you have red and white cookies and then also red and green cookies!***
Happy Baking!
From the Kitchen of Emma Caro, brought to you by: bakerella.com
They are sweet and red and a perfect little treat to give on the 14th. And even better, they are super-easy!
All you need is:
1 Box red velvet cake mix*
1/2 Cup butter, softened to room temperature
2 Eggs
Preheat oven to 350 degrees.
Mix ingredients until combined.
Drop spoonfuls of cookie batter onto baking sheet about two inches apart.
Bake for 10-12 minutes.
Cool.
Cream Cheese Filling
1/2 Cup butter, softened to room temperature
1 8 oz. Package cream cheese, softened to room temperature
1 1lb. Box of confectioner’s sugar
1 tsp Vanilla
In a mixer, cream butter, cream cheese and vanilla.
Gradually add sugar and mix until smooth.
Makes about 24 cookies or 12 cookie sandwiches
***you can also split the frosting in half and dye part of it green so that you have red and white cookies and then also red and green cookies!***
Happy Baking!
Tuesday, December 7, 2010
Blackberry Wine Cake
Blackberry Wine Cake
From the Kitchen of Brittany Farmer
1 white cake mix
1 (3-oz.) pkg. Blackberry Jello
1 c. Blackberry wine
1/2 c. oil
4 eggs
1/2 tsp. red food coloring.
Mix all ingredients together and beat on high speed for 4 minutes. Bake at 350 for 25 to 35 minutes. Glaze with powdered sugar thinned with blackberry wine or use the following frosting recipe.
Frosting
4-oz. Cream Cheese
1/2 stick butter
1/4 c. Blackberry wine
powdered sugar
Mix all ingredients together until desired consistency is reached.
From the Kitchen of Brittany Farmer
1 white cake mix
1 (3-oz.) pkg. Blackberry Jello
1 c. Blackberry wine
1/2 c. oil
4 eggs
1/2 tsp. red food coloring.
Mix all ingredients together and beat on high speed for 4 minutes. Bake at 350 for 25 to 35 minutes. Glaze with powdered sugar thinned with blackberry wine or use the following frosting recipe.
Frosting
4-oz. Cream Cheese
1/2 stick butter
1/4 c. Blackberry wine
powdered sugar
Mix all ingredients together until desired consistency is reached.
Tuesday, November 16, 2010
Chai Candied Almonds
Chai Candied Almonds
From the Kitchen of Kristin Sumption
1 large egg white
1 teaspoon water
2 1/2 cups whole roasted almonds (unsalted)
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon chai tea mix
Preheat the oven to 225 degrees. Spray rimmed cookie sheet with cooking spray. Lightly beat egg white and water. Pour almonds and egg white mixture into a large zip lock bag. Close and shake vigorously until almonds are coated. In a separate bowl, whisk together the sugar and spices and then pour into bag. Shake vigorously until coated again. Spread nuts onto cookie sheet in a single layer. Bake for 45 minutes to 1 hour, tossing and flipping every 15 minutes until coating is crunchy and no longer sticky. Let cool completely and serve in a cute bowl or bag them up for gifts. My hubby loves to sprinkle them over vanilla ice cream with a hint of carmel sauce :) PS. You have to cook them the ENTIRE time or they will be a bit chewy in the center, using pre-roasted almonds helps this but I still do the whole hour to insure a nice crunch!
From the Kitchen of Kristin Sumption
1 large egg white
1 teaspoon water
2 1/2 cups whole roasted almonds (unsalted)
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon chai tea mix
Preheat the oven to 225 degrees. Spray rimmed cookie sheet with cooking spray. Lightly beat egg white and water. Pour almonds and egg white mixture into a large zip lock bag. Close and shake vigorously until almonds are coated. In a separate bowl, whisk together the sugar and spices and then pour into bag. Shake vigorously until coated again. Spread nuts onto cookie sheet in a single layer. Bake for 45 minutes to 1 hour, tossing and flipping every 15 minutes until coating is crunchy and no longer sticky. Let cool completely and serve in a cute bowl or bag them up for gifts. My hubby loves to sprinkle them over vanilla ice cream with a hint of carmel sauce :) PS. You have to cook them the ENTIRE time or they will be a bit chewy in the center, using pre-roasted almonds helps this but I still do the whole hour to insure a nice crunch!
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