We have been going to the Land and Sea Market lately after realizing they have pretty good prices on meats. We have tried over half of their stuffed chicken breasts and we love them. I decided to try my hand at it tonight and YUM. They turned out great! We usually get two flavors and split them so we can each taste one. So, in tradition, I made two flavors....Calzone and Buffalo. I have to say, the Buffalo version I made, I prefer over the Land and Sea Market's. The calzone is about equivalent. I can't wait to try different variations!
(Printable Recipes)
Calzone Stuffed Chicken Breast (makes 1, increase ingredients to make more)
(Printable Recipes)
1 chicken breast pounded flat
1/4 cup ricotta cheese
2 Tbsp shredded mozzarella cheese
1 1/2 Tbsp tomato paste
3-4 Pepperoni slices (I used turkey pepperoni)
Salt and Pepper to taste
1. Preheat oven to 350
2. In a bowl, combine ricotta, mozzarella, tomato paste. Place mixture in center of flattened chicken breast. Top with pepperoni slices. Roll chicken breast around filling, tucking in sides. Place seam side down in a baking dish. Pour water around chicken breast (until about 1/2 inch up side of chicken). Cover baking dish with foil. Bake at 350 for 25 minutes.
3. Remove foil and continue baking until cooked through (at least 10 minutes more).
Buffalo Stuffed Chicken Breasts (makes 1, increase ingredients to make more)
1 chicken breast pounded flat
3 oz cream cheese (I used reduced fat)
3 Tbsp shredded cheddar cheese
2 tsp hot sauce (I used Texas Pete- you can add more or less to your taste)
Salt and Pepper to taste
1. Preheat oven to 350
2. In a bowl combine cream cheese, cheddar, hot sauce, salt and pepper. Place mixture in center of flattened chicken breast. Roll chicken breast around filling, tucking in sides. Place seam side down in a baking dish. Pour water around chicken breast (until about 1/2 inch up side of chicken). Cover baking dish with foil. Bake at 350 for 25 minutes.
3. Remove foil and continue baking until cooked through (at least 10 minutes more).
Tuesday, October 13, 2009
Friday, October 9, 2009
Soft, Delicious Oatmeal Cookies
Photo courtesy of http://allrecipes.com/Cook/13222627/Profile.aspx
Well our house is up for sale. We got a call from someone who wanted to look at it. I have heard that one trick when showing your house, is to bake cookies. It makes your house seem comfortable and "homey." I have also heard that using cinnamon in your recipe is good. Being that it is fall, the house should smell like something baking with cinnamon. My husband is the pickiest eater, so apple pie was out, coffee cake was out, gingerbread was out, and the list goes on. I decided to make oatmeal cookies. I looked online for a recipe and came across on on allrecipes.com. It had a 5 star rating, so I thought, it couldn't hurt to try it. When I was making it, I got a little taste of the dough....AMAZING. The BEST cookie dough I have EVER tasted! The cookies come out soft and stay soft....so tasty.
Oatmeal cookies
Recipe courtesy of Allrecipes.com
(Printable Recipe)
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
3 cups quick cooking oats
Optional add ins- raisins, chocolate chips, toffee bits
1. Cream together sugars and butter. Beat in eggs, one at a time. Mix in vanilla.
2. In a seperate bowl, combine flour, baking soda, salt, cinnamon. Add mixture into butter/egg/sugar mixture and stir together until well combined. Add oats to mixture and stir until well combined. If you are adding toppings, add them in with the oats.
3. Cover and chill dough for 1 hour.
4. Preheat oven to 375. Grease baking pan. Using a cookie scoop or palms of your hands, roll dough into walnut sized pieces and place 2 inches apart on baking pan. Flatten dough balls (you can use a fork dipped in sugar, the palm of your hand, or the bottom of a glass).
5. Bake at 375 for 8-10 minutes. Allow to cool at least 5 minutes on the baking pan before moving to wire rack to cool.
Next time I make these, I will be adding toffee pieces. I may add chocolate chips too. So yummy. I brought them to work and got rave reviews!
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
3 cups quick cooking oats
Optional add ins- raisins, chocolate chips, toffee bits
1. Cream together sugars and butter. Beat in eggs, one at a time. Mix in vanilla.
2. In a seperate bowl, combine flour, baking soda, salt, cinnamon. Add mixture into butter/egg/sugar mixture and stir together until well combined. Add oats to mixture and stir until well combined. If you are adding toppings, add them in with the oats.
3. Cover and chill dough for 1 hour.
4. Preheat oven to 375. Grease baking pan. Using a cookie scoop or palms of your hands, roll dough into walnut sized pieces and place 2 inches apart on baking pan. Flatten dough balls (you can use a fork dipped in sugar, the palm of your hand, or the bottom of a glass).
5. Bake at 375 for 8-10 minutes. Allow to cool at least 5 minutes on the baking pan before moving to wire rack to cool.
Next time I make these, I will be adding toffee pieces. I may add chocolate chips too. So yummy. I brought them to work and got rave reviews!
Monday, October 5, 2009
Slow Cooker Pot Roast
I just love pot roast. With the mornings and evening being cooler, I have been in the mood to make it. In Florida, the afternoons are still pretty warm, so I wanted to make it in the slow cooker to avoid heating the house with the oven.
Slow Cooker Pot Roast
(Printable Recipe)
5 pound boneless beef roast (I like the shoulder roast)
1-2 cans (depending on thickness desired) cream of mushroom soup (I also like roasted garlic cream of mushroom)
32 oz beef broth
Following veggies- use as much or as little as you like
Small red potatoes- halved
Carrots- peeled and cut into large pieces
Celery- cut into large pieces
Onion- diced (I did not use this as my hubby has an aversion to onions)
Garlic powder and salt to taste
Cooked egg noodles
1. Put beef and veggies into slow cooker. Sprinkle with salt and garlic powder.
2. Pour cream soup and broth over beef and veggies.
3. Put slow cooker on low for 6 hours. If you don't have that much time you can also put it on high for about 3-4 hours.
4. Take meat out, slice and then place back in gravy.
5. Serve over egg noodles. Delicious!
Slow Cooker Pot Roast
(Printable Recipe)
5 pound boneless beef roast (I like the shoulder roast)
1-2 cans (depending on thickness desired) cream of mushroom soup (I also like roasted garlic cream of mushroom)
32 oz beef broth
Following veggies- use as much or as little as you like
Small red potatoes- halved
Carrots- peeled and cut into large pieces
Celery- cut into large pieces
Onion- diced (I did not use this as my hubby has an aversion to onions)
Garlic powder and salt to taste
Cooked egg noodles
1. Put beef and veggies into slow cooker. Sprinkle with salt and garlic powder.
2. Pour cream soup and broth over beef and veggies.
3. Put slow cooker on low for 6 hours. If you don't have that much time you can also put it on high for about 3-4 hours.
4. Take meat out, slice and then place back in gravy.
5. Serve over egg noodles. Delicious!
Thursday, October 1, 2009
Ginger/Garlic Beef Stir Fry
I got this recipe a LONG time ago while watching a show on the Food Network called How To Boil Water. I have made this for myself a Million times. I made it for my family many times and they LOVE it. I cannot make it for my husband, though, because he doesn't eat onions, garlic, ginger, or chunks of tomatoes....all of these ingredients in this DELICIOUS recipe. I changed a few things along the way which I will type in the recipe. I hope you all enjoy it!
Ginger/Garlic Beef Stir Fry- altered recipe from the Food Network's How to Boil Water (their recipe is called Beef with Scallions, Tomato, and Ginger)
1 pound beef cut up into bite sized pieces (original recipe calls for flank steak, I use top round steaks or mock tenders, whatever is on sale)
2 Tbsp soy sauce
Original recipe calso alls for 2 Tbsp dry sherry- I have used it and haven't and don't really miss it
3 tsp sesame oil
1 1/2 tsp cornstarch
1 tsp sugar
1 bunch of scallions cut into 2 inch pieces- seperate whites and greens
1 Tbsp chopped/grated ginger (I have used garlic as a complete substitution or use half garlic and half ginger)
1 pound of tomatoes cut into large pieces (a little bigger than bite sized)
Original recipe calls for hoison sauce...I don't like it!
1. In a large bowl, mix together soy sauce, 2 tsp sesame oil, cornstarch, sugar and sherry if you are going to use it
2. Put beef into mixture and allow to marinate for a least 10 minutes.
3. Heat pan and add beef mixture with all liquid and scallion whites. Cook without stirring until beef is pink (about 1 minute). Transfer to a bowl
4. Return pan to heat and add 1 tsp sesame oil. Add the ginger/garlic and cook until just fragrant, about 30 seconds.
5. Add the scallion greens and tomatoes and cook until tomatoes are slightly soft.
6. Add beef back to pan and cook until heated through and sauce has thickened.
7. Enjoy!
Original recipe courtesy of Food Network
Ginger/Garlic Beef Stir Fry- altered recipe from the Food Network's How to Boil Water (their recipe is called Beef with Scallions, Tomato, and Ginger)
1 pound beef cut up into bite sized pieces (original recipe calls for flank steak, I use top round steaks or mock tenders, whatever is on sale)
2 Tbsp soy sauce
Original recipe calso alls for 2 Tbsp dry sherry- I have used it and haven't and don't really miss it
3 tsp sesame oil
1 1/2 tsp cornstarch
1 tsp sugar
1 bunch of scallions cut into 2 inch pieces- seperate whites and greens
1 Tbsp chopped/grated ginger (I have used garlic as a complete substitution or use half garlic and half ginger)
1 pound of tomatoes cut into large pieces (a little bigger than bite sized)
Original recipe calls for hoison sauce...I don't like it!
1. In a large bowl, mix together soy sauce, 2 tsp sesame oil, cornstarch, sugar and sherry if you are going to use it
2. Put beef into mixture and allow to marinate for a least 10 minutes.
3. Heat pan and add beef mixture with all liquid and scallion whites. Cook without stirring until beef is pink (about 1 minute). Transfer to a bowl
4. Return pan to heat and add 1 tsp sesame oil. Add the ginger/garlic and cook until just fragrant, about 30 seconds.
5. Add the scallion greens and tomatoes and cook until tomatoes are slightly soft.
6. Add beef back to pan and cook until heated through and sauce has thickened.
7. Enjoy!
Original recipe courtesy of Food Network
Monday, September 28, 2009
Pumpkin "Pie"- Low Carb, Low Fat
This weekend, we were at Target and they were giving samples of Pumpkin Spice Hershey Kisses. My husband decided to give them a try! I couldn't believe it...I have to say he has been more brave about food lately and I am SO proud! Well turns out, he LIKED them! I did too. They tasted like a creamy yummy pumpkin pie. I got inspired to then try to make him a homemade pumpkin pie. The dilemma, we needed it to be low carb for him and low fat for me. Also, I had NO evaporated milk...so we had a substitution. Yummy. Still waiting for him to try it.
This is basically the recipe on the back of Libby's pumpkin can, with a few change ups.
Pumpkin "Pie"
1 15 oz can Libby's Pumpkin (NOT pumpkin pie mix)
1 Tbsp pumpkin pie spice
2 eggs (I used 1 egg and 1 egg white)
3/4 cup Splenda
1/4 cup Vanilla (or any flavor you might venture to try) coffee creamer (I used low sugar)
1/2 cup Skim Milk (Or you could substitute 1 12 oz can evaporated milk or 12 oz cream)
1. Preheat oven to 425.
2. Beat eggs. Add in spice, Splenda, pumpkin and mix well until combined.
3. Add in milk and creamer and mix well until combined.
4. Pour mixture into pie plate and bake at 425 for 15 minutes.
5. Turn oven heat down to 350 and bake for 30 minutes.
6. Allow to cool and serve!
I made this crustless because the crust is full of butter and sugar (aka fat and carbs). It is so yummy you won't need it!
This is basically the recipe on the back of Libby's pumpkin can, with a few change ups.
Pumpkin "Pie"
1 15 oz can Libby's Pumpkin (NOT pumpkin pie mix)
1 Tbsp pumpkin pie spice
2 eggs (I used 1 egg and 1 egg white)
3/4 cup Splenda
1/4 cup Vanilla (or any flavor you might venture to try) coffee creamer (I used low sugar)
1/2 cup Skim Milk (Or you could substitute 1 12 oz can evaporated milk or 12 oz cream)
1. Preheat oven to 425.
2. Beat eggs. Add in spice, Splenda, pumpkin and mix well until combined.
3. Add in milk and creamer and mix well until combined.
4. Pour mixture into pie plate and bake at 425 for 15 minutes.
5. Turn oven heat down to 350 and bake for 30 minutes.
6. Allow to cool and serve!
I made this crustless because the crust is full of butter and sugar (aka fat and carbs). It is so yummy you won't need it!
Wednesday, September 23, 2009
Twice Baked Sweet Potato
I LOVE sweet potato pie. Obviously, though, it doesn't make the most healthy side dish. I have tried my hand at eating a baked sweet potato plain...blah. I tried baking it, cutting it open and putting butter, cinnamon, marshmallow, etc. This makes it yummy, but only on the cut edges. When you get to the middle, it is plain again. I had this problem....until.....Twice Baked Sweet Potatoes were born. So yummy! Its like a healthy sweet potato pie that you can eat as a pretty healthy side dish.
Twice Baked Sweet Potatoes
2 medium sweet potatoes
2 tsp butter/margarine- I used honey butter
1/2 tsp cinnamon
2-4 Tbsp milk
Salt to taste
Mini marshmallows
1. Bake sweet potatoes until tender (I made mine in the microwave)
2. Cut sweet potato in half and scoop out flesh. Be sure to leave skin intact and reserve. Put flesh into a bowl and mash.
3. Add butter, cinnamon, salt and milk (use enough milk so it is the consistency of moist mashed potatoes). Put mixture back into skin.
4. Top with mini marshmallows.
5. Place back in oven and bake until warmed through and the marshmallows are toasty.
Twice Baked Sweet Potatoes
2 medium sweet potatoes
2 tsp butter/margarine- I used honey butter
1/2 tsp cinnamon
2-4 Tbsp milk
Salt to taste
Mini marshmallows
1. Bake sweet potatoes until tender (I made mine in the microwave)
2. Cut sweet potato in half and scoop out flesh. Be sure to leave skin intact and reserve. Put flesh into a bowl and mash.
3. Add butter, cinnamon, salt and milk (use enough milk so it is the consistency of moist mashed potatoes). Put mixture back into skin.
4. Top with mini marshmallows.
5. Place back in oven and bake until warmed through and the marshmallows are toasty.
Wednesday, September 16, 2009
Mini Turkey Meatloaf
This is a quick and very tasty dinner.
Mini Turkey Meatloaf
1lb ground turkey
1/4 cup plain bread crumbs
1 Tbsp ketchup
1 egg
1 tsp granulated garlic
Salt and Pepper to taste
1 cheese stick cut into pieces
1. Combine all ingredients above except for cheese. Make 6 meatballs and place in muffin pan.
2. Push 1 piece of cheese into center of each meatball and cover with meat.
3. Bake at 400 for 10-15 minutes.
Enjoy. So tasty, so simple!
Mini Turkey Meatloaf
1lb ground turkey
1/4 cup plain bread crumbs
1 Tbsp ketchup
1 egg
1 tsp granulated garlic
Salt and Pepper to taste
1 cheese stick cut into pieces
1. Combine all ingredients above except for cheese. Make 6 meatballs and place in muffin pan.
2. Push 1 piece of cheese into center of each meatball and cover with meat.
3. Bake at 400 for 10-15 minutes.
Enjoy. So tasty, so simple!
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