Fiesta Smothered Chicken

Fiesta Smothered Chicken

3 tbsp reduced sodium soy sauce
1 tbsp Worcestershire sauce
1/4 tsp garlic powder
2 boneless skinless chicken breast halves (5 oz each)
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
4 tsp chopped seeded jalapeno pepper
6 tsp butter, divided
1/4 cup shredded pepper jack cheese
1/4 cup shredded cheddar cheese

1.  In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce, and garlic powder; add the chicken.  Seal bag and turn to coat; set aside.

2.  In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion, and jalapeno in 2 tsp butter until tender.  Remove and keep warm.

3.  Drain and discard marinade.  In the same skillet, cook chicken in remaining butter over medium heat for 4-5 minutes on each side or until juices run clear.  Spoon vegetable mixture over each chicken breast, sprinkle with cheeses.  Cover and cook for 1-2 minutes or until cheese is melted. 

Makes 2 servings
1 breast, prepared with reduced fat butter and reduced fat cheddar cheese
Cal 314; fat 17; fiber 1

I was kinda disappointed in this recipe.  Don't get me wrong, it was very good, yet it seemed to be missing something.  I had a hard time to get my chicken to cook, so I ended up throwing the lid on the skillet and putting it in the oven.  When the chicken was finally done, I put the sauteed veggies on top and added the cheese, put the lid back on and turned the burner on, long enough to melt the cheese.  Worked out really well.  I had more veggies than chicken, so there was a lot of veggies, but the breasts were fairly large size.

Cauliflower Au Gratin

Cauliflower Au Gratin

3 packages (16 oz each) frozen cauliflower, thawed
1 large onion, chopped
1/3 cup butter, cubed
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp ground mustard
1/4 tsp pepper
2 cups fat free milk
1/2 cup grated Parmesan cheese

TOPPING:
1/2 cup soft whole wheat bread crumbs
2 tbsp butter, melted
1/4 tsp paprika

1.  In a Dutch oven, bring 1 inch of water to a boil.  Add cauliflower; return to a boil.  Cover and cook for 3 minutes.  Drain and pat dry.

2.  Meanwhile, in a large saucepan, saute onion in butter until tender.  Stir in the flour, salt, mustard and pepper until blended; gradually add milk.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Remove from the heat.  Add cheese; stir until melted

3.  Place cauliflower in a 13x9 baking dish coated with cooking spray.  Pour sauce over the top.

4.  For topping, combine the bread crumbs, butter and paprika.  Sprinkle over the sauce.  Bake, uncovered, at 350* for 30-35 minutes or until bubbly.

Makes 12 servings; 3/4 cup each
Cal 142; fat 8; fiber 3

I was really surprised.  I love cauliflower, but have only had it plain and with cheese, so I was a little leery of making this.  This stuff is awesome.  I did half the recipe, because it was just for 2 people and I didn't want leftovers for days.  So I used 1 full bag, and part of another bag of frozen cauliflower.  I put it in a large glass bowl, added an inch or so of water and covered the top with plastic wrap.  I microwaved for 4-5 minutes, then let it sit in the microwave for about 5 minutes or so.  The cauliflower was slightly warm, probably close to room temperature.  I drained the water, and then dumped the cauliflower on a paper towel to get any remaining water off of it.  Then I started the sauce, and I followed the directions, just used half of the ingredients.  The sauce comes together and thickens quickly, so have your cauliflower in the pan ready to pour.  Because my sauce sat a little bit, it was very thick and not very pourable.  So I ended up stirring the cauliflower all up in order to coat the cauliflower a little better. I also sprinkled just a little more paprika over the top before I baked it.

Nutella Caramel Hazelnut Brownies

Nutella Caramel Hazelnut Brownies

1/2 cup all purpose flour
1/3 cup cocoa powder
1/4 tsp baking powder
1 pinch salt
1 cup sugar
1/2 stick unsalted butter
2 whole eggs
1 tsp vanilla extract
1/4 cup Nutella - melted
1/4 cup caramel sauce - melted
1 bag (8 oz) small bag of hazelnuts, or more if desired

1.  Preheat oven to 350*.

2.  In a mixing bowl, add your flour, baking powder, salt and cocoa powder.  Using a whisk, mix together and set aside.  Into your stand mixer, add the sugar and butter; cream together.  Add in eggs one at a time and mix well.  Add in your vanilla.  Gradually add in your flour mixture until it's well combined.  Batter should be thick and sticky.

3.  Spray an ovenproof dish with cooking spray.  Place a piece of parchment paper (slightly larger than your dish to allow for handles) inside.  It will adhere to the bottom of the dish.

4.  Take half of your brownie batter and smooth it on top of the parchment paper.  Take your caramel sauce and spoon it on top of the brownie mixture, covering the entire layer of brownie.  Place the remaining brownie batter on top, smoothing it out.  Place in the oven and bake for 30-40 minutes until sides are firm and center is no longer jiggly.

5.  Allow brownies to cool completely before removing.  Cut your brownies to your desired size using a serrated knife.  Make a small indention with your finger into each brownie.  Take your melted Nutella and drizzle over the tops of the brownies.  Garnish with the hazelnuts.



I was very, very disappointed in these.  They tasted a lot like frosted brownies, except with a helluva mess.  I didn't use a stand mixer, just a hand mixer.  The brownies looked overcooked after 30 minutes, yet they were still moist and gooey.  I had a hard time finding hazelnuts, and when I finally found some they had to be toasted, and they just didn't taste right.  So I didn't use the nuts.  I was really looking forward to trying this and was disappointed enough, that I seriously doubt, I will ever make them again.

If you make them and do something different let me know. Sorry for the poor quality pictures, these just fell all apart.

Cheeseburger Paradise Soup

 Cheeseburger Paradise Soup

6 medium potatoes, peeled and cubed

1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper
2 tbsp chopped seeded jalapeno pepper
3 cups water

2 tbsp plus 2 tsps beef bouillon granules

2 garlic cloves, minced

1/8 tsp pepper

2 pounds ground beef

1/2 pound sliced fresh mushrooms

2 tbsp butter

5 cups milk, divided

6 tbsp all purpose flour
1 package (16 oz) Velveeta cheese, cubed
crumbled cooked bacon

1.  In a soup kettle, combine the first nine ingredients (through pepper); bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

2.  Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain.  Add to soup.  Stir in 4 cups milk; heat through.

3.  In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat; stir in cheese until melted.  Garnish with bacon.

Makes 14 servings (about 3 1/2 quarts)

What is a soup kettle?!?  I put the potatoes in a large stockpot.  I had to add more water than the 3 cups to cover my potatoes.  I either had more than they did (the soup was perfect) or they didn't completely cover theirs with water.  I had planned on scooping out some of the water when my potatoes were done, but I forgot and did not do that.  The soup wasn't watery either.  Probably not as thick as they had in mind, but it was still soup consistency. 

I seasoned my meat with a some gourmet burger seasoning.  You could leave it plain, but I didn't want the meat bland.  The soup tastes great, yet, it is still a little bland.  So I would taste it, and adjust accordingly.  I also didn't dump all the stuff in with the potatoes.  I browned the ground turkey (beef) and when it was about halfway to 3/4 done I added all the vegetables and cooked it in with the meat.  Once the potatoes were done I just dumped it all in with the potatoes.

Taco Casserole

Taco Casserole

3 cups uncooked bow tie pasta
1 pound ground beef
1/4 cup chopped onion
2 cups (8 oz) shredded cheddar cheese
1 jar (16 oz) salsa
1 can (14 1/2oz) diced tomatoes, undrained
1 envelope taco seasonings
2 cups nacho tortilla chips, crushed

1.  Cook pasta according to package directions.  Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Add the cheese, salsa, tomatoes, and taco seasoning.  Drain pasta; stir in beef mixture.

2.  Transfer to a greased 11x7 baking dish.  Cover and bake at 350* for 20 minutes.  Uncover; sprinkle with tortilla chips.  Bake 10 minutes longer or until heated through.

I was a little worried as I made this that there would be overwhelming amounts of tomato.  However, this came out perfect.  It wasn't saucy at all.  I sprinkled a little bit of cheese over the top and then put the chips on it and baked it.  This really helped the chips to stick to it instead of being "loose".  This makes quite a bit of casserole, and the leftovers are good, but the chips get soggy.  I just crumbled up a few fresh ones over the top, and it was just as good as it was the night before.  However, the next time that I make this, I'm only going to put chips on half, and the just crumble fresh chips over the leftovers the next day.

Bombay Chicken

Bombay Chicken

1 1/2 cups (12 oz) plain yogurt
1/4 cup lemon juice
2 tbsp chili powder
2 tbsp paprika
2 tbsp olive oil
1 1/2 tsp salt
1/2 to 1 tsp cayenne pepper
1/2 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp ground cardamom
1/8 tsp ground cinnamon
4 to 5 pounds bone in chicken thighs and legs, skin removed

1.  In a large resealable plastic bag, combine the first 11 ingredients.  Add the chicken; seal bag and turn to coat.  Refrigerate overnight. 

2.  Rub grill rack with oil or coat with cooking spray before starting the grill.  Drain and discard marinade.

3.  Grill chicken, covered, over medium hot heat for 10-15 minutes on each side or until a meat thermometer reads 180*.

makes 8 servings; one servings (4 oz cooked dark meat)
Cal 255; fat 13; fiber 1

I was a little leery of this while I was making the marinade.  It is about the color of chili - only a little lighter.  I didn't taste of the marinade because of the oil in it.  But, we dumped in the chicken, squished it all around to get it all nicely coated and plopped it in the fridge. 

It was a little windy, so we had a few issues while we were grilling it, but it could be easily baked.  I would just line the pan with foil, as the chicken wanted to stick to grill. 

I was really surprised at how mildly flavored the chicken turned out.  It was very good, this would make a very, very good base, to make BBQ chicken or something else will as well.  It's a definite keeper!

Chili Verde Stew

Chili Verde Stew

3/4 pound boneless pork roast, cut into 1 inch cubes
1 tbsp canola oil
1/4 cup chopped green pepper
1/2 cup chopped onion
1/4 tsp minced garlic
1/4 cup dry red wine or beef broth
1 cup diced canned tomatoes, undrained
1/2 cup salsa
2 tbsp canned chopped green chilies, divided
1/2 tsp ground cumin
1/4 tsp sugar
dash ground cloves
2 tbsp minced fresh parsley
1 small jalapeno pepper, seeded and chopped

1.  In a large saucepan, cook the pork in oil over medium heat until no longer pink; remove and set aside.  In the same pan, saute the green pepper, onion, and garlic for 1-2 minutes or until tender.  Stir in the pork, wine or broth, tomatoes, salsa, 1 tbsp chilies, cumin, sugar, and cloves.  Cover and cook over low heat for 40 minutes, stirring occasionally.

2.  Stir in the parsley, jalapeno and remaining chilies.  Cover and cook 20-25 minutes longer or until meat is tender.

Makes 2 servings; 1 1/2 cups each
Cal 385; fat 17; fiber 4

This stuff was amazing.  I was pleasantly surprised.  I was afraid that there was going to be a little more spicy than it turned out.  It had the perfect amount of spice.  My only complaint was that it was awfully tomatoey.  My only suggestions or adjustments would include using only part of the salsa and substituting it for Verde salsa.  It would cut down on the tomatoes being quite so overwhelming.  We made cornbread and a salad, and fought over who got the leftovers.

Apple Bread

Apple Bread

3 cups all purpose flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
2 eggs
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 tsp vanilla extract
3 cups chopped peeled tart apples

TOPPING:
1/2 cup all purpose flour
1/2 cup sugar
2 tbsp chopped walnuts
1/3 cup cold butter

1.  In a large bowl, combine the first six ingredients.  In another bowl, whisk the eggs, applesauce, oil and vanilla.  Stir into dry ingredients just until moistened.  Fold in apples.  Transfer to two 8x4 inch loaf pans coated with cooking spray.

2.  For topping, combine the flour, sugar, and walnuts; cut in butter until crumbly.  Sprinkle over batter.

3.  Bake at 350* for 45-55 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks. 
Yield 2 loaves (12 slices each)
1 slice equals cal 200, fat 7, fiber 1

This bread is amazing.  I was really surprised by how little you can actually taste the apples.  I ended up reducing the amount of apples to around 2 cups.  It just seemed like 3 cups was so much.  Perhaps if I had added it, you would get more of the apple flavor.  As it stands it has a great cinnamon flavor.  It reminds me of the cinnamon swirl bread that you can buy at most grocery stores.  I am a little disappointed in how quickly the bread began to dry out.  We have been microwaving a slice for a few seconds, and adding a little bit of butter to help bring the moisture back. 

The dough was very sticky, I was worried that perhaps the ingredient amounts were incorrect.  You definitely can't pour it into your loaf pans.  I ended up only using 1 loaf pan, and 3 mini loaf pans.  Realistically, I could have fit it all the larger loaf pan and been fine.  Just watch how much filling you are putting into the pan, because this stuff does rise quite a bit while baking.  You will want to make sure that you leave plenty of room for the topping as well as the rising while the bread bakes.  It makes quite a bit of topping, it appeared to be too much, but flavor wise, it is pretty perfect.

Key Lime Cupcakes

Key Lime Cupcakes

2 sticks (16 tablespoons) softened butter, divided
1 cup sugar
1 tbsp finely grated lime zest, divided
3 whole large eggs
1 tbsp lime juice
1 tsp vanilla extract
1 1/2 cups self rising flour (see note below)
8 oz, cream cheese, softened
1/2 cups condensed milk
1/2 cups confectioners' sugar

Note: for self rising flour whisk 1 1/2 tsp baking powder and 1/4 tsp salt into 1 1/2 cups bleached all purpose flour

1.  Adjust oven rack to middle position; heat oven to 400*.  Line a 12 cup muffin tin with cupcake papers.  Beat 12 tablespoons butter, sugar, and 1 1/2 tsp lime zest until light and fluffy.

2.  Starting and ending with an egg, alternate beating in eggs and flour until each is thoroughly incorporated.  Beat in lime juice and vanilla until just incorporated.  Divide batter evenly among prepared pans.  Bake until golden brown, 15-17 minutes.  Remove from oven, let cupcakes stand a couple of minutes; turn into a wire rack to cool.

3.  Meanwhile, beat remaining 4 tbsps butter, 1 1/2 tsps zest, and the cream cheese until smooth; beat in condensed milk and sugar.  Frost and serve.

Makes 12 cupcakes


These are amazing. The recipe makes a lot of icing.  Although, the cupcakes really do need the extra frosting.  I ended up putting them in the fridge hoping that they would set up a little better.  Don't do it, it's a trick.  It totally changed the consistency of the frosting.  So I would avoid putting them in the refrigerator until absolutely necessary, but because of the cream cheese I wouldn't leave them out.  The recipe doesn't say, and the message board that I got them off of didn't specify whether or not the leftovers needed to be refrigerated.

Praline Cheesecake

Praline Cheesecake

1 1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup sugar
1/4 cup butter
16 whole vanilla wafers

FILLING:
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1/2 cup sour cream
1 tsp vanilla extract
3 eggs, lightly beaten

TOPPING:
25 caramels
2 tbsp milk
1/2 cup chopped pecans, toasted

1.  In a small bowl, combine the wafer crumbs, sugar and butter.  Press onto the bottom of a greased 9 inch springform pan.  Stand whole wafers around edge of pan, pressing lightly into crumbs; set aside.

2.  In a large bowl, beat cream cheese and sugar until smooth.  Beat in sour cream and vanilla.  Add eggs; beat on low speed just until combined.  Pour into crust.  Place pan on a baking sheet.

3.  Bake at 325* for 55-60 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

4.  Place caramels and milk in a microwave-safe bowl.  Microwave, uncovered, on high for 1 minutes; stir until smooth.  Drizzle caramel mixture over cheesecake; sprinkle with pecans.  Refrigerate leftovers.

Makes 12 servings; 1 slice
Cal 422; fat 22; fiber 1



This cheesecake rocks!!  I did use 1 package of reduced fat cream cheese, fat free sour cream, and ICBINB for baking, and the reduced fat vanilla wafers.  The cheesecake came out fine.  I did do something a little different when I made the toppings.  I put the pecans in a skillet, and added butter and brown sugar so that I could make them more praline-like.  I let them sit a little too long before I sprinkled them on cheesecake and they kinda stuck together, otherwise it was amazing.  You could also buy the already glazed ones and spinkle those on instead.  I added a few extra caramals, and really regretted it.  This makes a lot of caramel.  So unless you are a caramel addict, don't make extra, you could even cut it down and still have plenty.

Marbled Orange Fudge

Marbled Orange Fudge

2 1/2 cups sugar
2/3 cup evaporated milk
1/2 cup butter, cubed
1 pkg (10 to 12 oz) white baking chips
1 jar (7 oz) marshmallow creme
3 tsp orange extract
12 drops yellow food coloring
9 drops red food coloring

1. Line a 13x9 inch pan with foil and coat with cooking spray; set aside.  In a small heavy saucepan, combine the sugar, evaporated milk and butter.  Cook and stir over low heat until sugar is dissolved.  Bring to a boil; cook and stir for 4 minutes.  Remove from the heat; stir in chips and marshmallow creme until smooth.

2.  Remove 1 cup and set aside.  Add extract and food coloring to the remaining mixture; stir until blended.  Pour into prepared pan.  Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl.  Cover and refrigerate until set.

3.  Using foil, lift fudge out of pan.  Discard foil; cut fudge into 1 inch squares.  Store in an airtight container in the refrigerator.

Makes 2 1/2 pounds, 1 - 1 inch cube
Cal 45; fat 2; fiber 0


This stuff is awesome.  It's a little orangey.  I wouldn't add as much orange extract as the recipe calls for.  It is very, very, very sweet.  We pawned this stuff on just about everyone we knew, because it was just so rich that it is hard to eat very much.

Strawberry Cake

Strawberry Cake

1 package (18 1/4 ounces white cake mix)
1 package (.3 ounce) sugar-free strawberry gelatin
4 egg whites
1/3 cup canola oil
1 cup frozen unsweetened strawberries, thawed
1/2 cup water

Icing:
1/3 cup butter, softened
2 1/3 cups confectioners' sugar

1.  Line two 9 inch round baking pans with waxed paper.  Coat pans with cooking spray and sprinkle with flour; set aside.  In a large bowl, combine cake mix and gelatin.  Add egg whites and oil; beat until well blended.

2.  In a small bowl or food processor, mash strawberries in their juice.  Set aside 3 tablespoons for icing.  Add water and remaining berries to the batter; mix well.  Pour into prepared pans.  Bake at 350* for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

3.  For icing, in a small bowl, combine butter and reserved strawberries.  Gradually beat in confectioners' sugar until light and fluffy.  Place one cake layer on a serving platter; top with half of the icing.  Repeat layers.

Makes 16 servings; 1 slice each
Cal 287; fat 11; fiber trace


This cake is fabulous.  It is strawberry heaven.  It is even better than the one that my grandmother made as a child.  It is not too sweet, and just generally wonderful.

Enchilada Lasagna

Enchilada Lasagna

1 lb. lean ground turkey
1 large onion, chopped
1 large green pepper, chopped
1 small sweet red pepper, chopped
1 pkg. (8 oz) fat free cream cheese
1 tsp chili powder
1 can (10 oz) enchilada sauce
6 whole wheat flour tortillas
1 cup (4 oz) shredded reduced fat Mexican cheese blend
salsa and sour cream, optional

1.  In a large skillet, cook the turkey, onion, and peppers over medium heat until meat is no longer pink; drain.  Stir in cream cheese and chili powder.

2.  Pour enchilada sauce in a shallow bowl.  Dip tortillas in sauce to coat.  Place two tortillas in a 13x9 baking dish coated with cooking spray; spread with half of the turkey mixture.  Sprinkle with 1/3 cup cheese.  Repeat layers.  Top with remaining tortillas and cheese.

3. Cover and freeze for up to 3 months or bake, uncovered, at 400* for 20-25 minutes or until heated through and cheese is melted.  Let stand 10 minutes before serving.  Serve with salsa and sour cream if desired.

4.  To use frozen lasagna: Thaw in refrigerator overnight.  Remove from the refrigerator 30 minutes before baking.  Bake as directed.

Makes 8 servings; 1 piece (calculated without salsa and sour cream)
Cal 282; fat 11; fiber 2


This was really good.  The tortillas were kinda soggy, which made them have a weird consistency.  I think that the next time I make this I'm going to try corn tortillas, or lay my tortillas out and let them dry out a little.  I didn't freeze it, I made it and baked it up.