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Saturday, March 20, 2010

One-pan chicken potato bake

This one is super easy and it's definitely a good weeknight meal. It takes about 10 minutes to put together and It's made with food that almost anyone has in their house on any given day.

4 bone-in chicken pieces
4 potatoes, cut into spears or wedges
1/4 C (approx. I just drizzle it over the entire thing) any salad dressing (I use Italian or a vinaigrette)
1/4 C parm cheese

Preheat oven to 400
Place the chicken and potatoes in a 9X13 pan.
Pour dressing over the top.
Sprinkle with cheese.
Bake for 1 hr or until chicken is fully cooked.

4 servings
440 calories
18g fat (5g sat fat)
33g carbs
4g fiber
36g protein

Wednesday, March 10, 2010

Creamy one-pot pasta

I have to give the credit for this recipe to The Pampered Chef.

4 lg garlic cloves peeled and minced

1 jar (7 oz) sun-dried tomatoes in oil (undrained) I would say this is optional, because I have never used them since none of us like them.

3 cans chicken broth (5 1/4 c)

1 lb penne pasta

1 head broccoli I use a little more than this because I don't do the tomatoes and we like broccoli

2 medium carrots, peeled

4 oz reduced fat cream cheese

1/4 tsp salt

1/2 tsp black pepper

grated fresh parmesan cheese and snipped fresh basil

I add in chopped cooked boneless, skinless chicken breast so that it's a complete meal (since we aren't vegetarian). I usually cook it in some olive oil and add some Italian seasoning. Then I just add it at the end. But you could also use smoked sausage.

1. Heat garlic on med heat with 1 Tbsp of the oil 2-3 mins. Add broth and heat to boiling. Add pasta and cook 8-10 mins.

2. Meanwhile, slice carrots on a bias and diagonally. Chop broccoli, slice tomatoes and cut cream cheese into cubes.

3. Add vegetables, cream cheese, salt and pepper (and meat if you are adding it) to stockpot with pasta. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Mine generally needs to rest a couple minutes for the sauce to thicken a little. Top with parmesan and basil if desired. I actually stir it in so the cheese melts.

6 servings (the nutritional value does not include the addition of a meat)

410 calories

11g fat (4g sat fat)

65 g carbs

15g protien

1000 mg sodium

5g fiber

Friday, March 5, 2010

Cake mix cookies

I put this recipe on my facebook around Christmastime, but I thought maybe I should put it over here for anyone else that might want it. I've made these a few different ways. I've added Andes mint chips, pb chips, white chocolate chips. I also made a batch where I didn't add anything in, but after they were done, I put a "hug" on top and once it started to melt, I swirled it around. Every way I've made them, they were AWESOME! (esp when they are still a little warm). I've also heard that they are good with yellow cake mix and chocolate chips added in. They are SUPER EASY, though and will definitely cure your sweet tooth.

1 pkg chocolate cake mix
2 eggs
2 Tbsp veg. oil
1 tsp. vanilla
1 stick of butter, softened

1. mix all ingredients together with mixer until well blended.

2. stir in 1-1 1/2 cups ANYTHING (PB chips, white choc chips, Andes mint chips, toffee bits, nuts....anything would be good).

3. drop by spoonfuls on cookie sheet and bake at 350 for 8-10 minutes

4. cool 5 minutes on cookie sheet, then cool completely on cooling rack

For me, they make just over 3 dozen (39 to be exact) and when I use my pampered chef stones they take about 10-12 minutes. Obviously, the nutritional info would be different with each variation.