Wednesday, February 27, 2008

Sante Fe Chicken

Sante Fe Chicken

Juice from 3 limes
1/4 cup soy sauce
1 1/2 teaspoons olive oil
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin seed
6 cloves garlic, minced
1 1/2 teaspoons honey
2 whole breasts boneless, skinless chicken
3 tablespoons chopped cilantro leaves

Mix together marinade ingredients in a bowl (I prefer to put all ingredients in a gallon-sized ziploc bag--that way I can mix them up and let the chicken marinate without dirtying any dishes!), stirring thoroughly. Pour marinade into a large ziploc bag or shallow baking pan. Cover baking pan and refrigerate for one hour (or longer if you have time--the longer the better!).

After one hour, when the chicken has absorbed all the flavors of the marinade, preheat oven to 350 degrees. Bake for 30-45 minutes, or until chicken is no longer pink in the middle. Serve over rice with low-fat sour cream, lime wedges, and salsa.

Posted by Sara P.

Monday, February 11, 2008

Red Velvet Cupcakes

The cake part is "healthy," but the frosting I used wasn't...Better a little healthy than not at all. :) You could use Fat Free Cool-Whip as icing if you wanted.

For Cupcakes -
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
Two 25-calorie diet hot cocoa mix packets
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup mini semi-sweet chocolate chips, divided
1/2 oz. red food coloring
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt

3/4 stick of butter of margarine (melted)
3 oz. cream cheese (I used Fat Free), softened
2 tsp. vanilla
1-2 cups powdered sugar

Directions: Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked. Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. For frosting: Melt butter in microwave, add cream cheese and vanilla and beat until smooth. Add 1 c. powdered sugar and stir. Continue to add powdered sugar until you reach your desired consistency. Once cupcakes have cooled completely, evenly spread the frosting over them. Enjoy! MAKES 12 SERVINGS

Posted by: Nikki Hook

Sunday, February 10, 2008

Poppyseed Pecan Salad

I got this fun salad recipe from my mother-in-law.  I wasn't sure what to call this salad and as I am writing this the heater in my townhouse is out (and we are freezing!).  My husband suggested I call it "broken heater salad,"  but because that has absolutely nothing to do with what is in the salad, we decided to come up with something else.  After much deliberation, here is the recipe for Poppyseed Pecan Salad:

2 bags romaine lettuce
1 med avocado
1 can diced pears
1 small pkg crumbled feta cheese
4 oz candied pecans

To candy pecans:
Sprinkle a little less than 1/4 cup sugar in a saucepan. Cover with 4 oz chopped pecans.  Put on medium high heat and heat (do not stir) until sugar starts to melt. Once sugar starts to melt, toss pecans with spatula until sugar is completely melted and pecans are coated.  Turn onto wax paper to cool. 
Mix all ingredients and serve with poppyseed dressing.

Poppyseed dressing:

Mix all ingredients in blender.

3/4 cups sugar
1/2 cup red wine vinegar
1/2 cup canola oil
1 tsp dry ground mustard
1 1/2 tsp poppyseeds
1 tsp salt
1/4 tsp worcestershire sauce

Pour dressing over salad just before serving.  Enjoy!

Shauni Frost

Saturday, February 9, 2008

Mexican Meatballs

I have a subscription to Real Simple--the best magazine ever made! Dave (the better cook between the two of us) found this on their website. They have AWESOME, easy recipes there and in their magazines. You can serve these with spanish rice, in quesadillas or tacos, or even eat them alone! We never get sick of these, and they make awsesome leftovers. I bet you could even freeze them. Enjoy!
Karin :)

Mexican Meatballs
2 T. extra virgin olive oil
1 med. yellow onion, finely chopped
2 cloves garlic, finely chopped
1 jalapeno, seeded and finely chopped
1 pound ground pork (but I use ground TURKEY--love it!)
1/2 C. dry bread crumbs
1 large egg
2 t. salt
1/4 black pepper
1 t. ground cumin
salsa (any kind, as much as you want)

Heat oven to 400. Heat 1 T. oil in skillet over medium heat. Add onion and cook until softened (about 3 min.). Add garlic and jalapeno; cook 1 min. Remove from heat and cool.

In large bowl, combine ground meat, crumbs, egg, salt, pepper, cumin, and onion mixture. Shape into 12 meatballs.

Wipe out skillet; add remaining oil and heat over medium-high. Brown balls on all sides (about 7 min.).

Transfer balls into baking dish and pour salsa over top. Bake till cooked through (about 25 min.). Serve over rice or in tacos. Serves about 4.

February Recipe Club

chocolate covered strawberries

16 oz bag milk chocolate chips
2 Tbsp vegetable shortening
1 lb strawberries*

Melt chocolate chips and shortening in a double broiler until smooth. Dip strawberries. Cool in refrigerator or freezer until ready to serve. Yum-O!

*Make sure the strawberries are dry for dipping!
Posted by Jordan

Friday, February 8, 2008

Homemade Graham Crackers

1 1/4 C whole wheat flour
3/4 C white flour
1/2 t salt
1 t soda
1/3 C brown sugar

Mix together. Cut in 1/3 C shortening or butter.

In separate container, warm 1/4 C honey. Add 4 T water. Add to shortening mixture and mix well. Squish into jellyroll pan. (At first you will think it won't fit, but it will!) Poke with fork. Bake 375 for 8 minutes. Great snack for kids! They think they are cookies, but not nearly as sugary!

From Laura Bernard

Valentine's Day Breakfast!

So I am not going to post my pink/orange pie recipe, but I will post what I should have made! I know we have had these before, but they are Oh! So Good!

Cranberry Scones

2 ¼ C flour
½ C sugar
2 tsp baking powder
½ tsp salt
¼ C cold butter
1 C heavy cream
¾ C dried cranberries or Craisins
Cream and sugar

Preheat oven 425F. Combine and sift flour, sugar, baking powder and salt. Cut in cold butter. Gradually add heavy cream, mix together (hands work best), then add cranberries. Pat out to a circle 2 inches thick. Brush the top with cream and sprinkle with sugar. Cut into 8 pieces using a pizza cutter. Bake on greased cookie sheet for 15-18 minutes. Serve warm!

I feel so domestic when I make these!

-Natalie Jones

Chocolate Fudge Layer Cake

1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen Cool Whip Whipped Topping
2 Tbsp. Sliced Almonds (optional, or strawberries, raspberries, etc.)

1. PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.
2. Bake 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
3. Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.

posted by: Ashley Rencher

Runner's Casseroles: "One Dish Wonders"

(Erin made her's for recipe club with rice, chicken, salsa, broccoli, and shredded cheese.)
A runner's casserole should have four standard components: a quality protein, a complex carbohydrate, vegetables, and a sauce. A topping is optional, but can add nutritional value. If you start with cooked ingredients, such as leftover cooked brown rice, the cooking time will be about 30 minutes at 350 degrees. Uncooked ingredients, such as pasta, will need more moisture (water or vegetable stock) and can take up to 90 minutes to bake. Use a glass baking dish spritzed with canola or olive oil cooking spray and cover with foil for all but the last few minutes of baking.
Create your own healthy casserole by picking one food from each category below (amounts are approximated for an eight-inch by 12-inch casserole dish).
Quality Protein
12 ounces canned salmon or tuna
2 cups cooked chicken, turkey, or lean cubed ham
1 pound ground and browned lean beef
4 soy burgers crumbled
Carb Choices
2 to 3 cups cooked wild or brown rice
2 to 3 cups cooked whole-grain pasta or mashed potatoes
1 tube polenta cut into 1/2-inch rounds
2 1/2 cups steamed sweet potatoes
Veggie Options
1 1/2 to 2 cups of precut, slightly thawed frozen:
green beans
stir-fry combination
1 10-ounce can of condensed, reduced-fat cream of mushroom, celery, broccoli, or potato soup
Stewed tomatoes
1 1/2 cups pasta sauce
1 1/2 cups salsa
1/2 to 1 cup shredded cheddar cheese (reduced fat), part-skim mozzarella, or Parmesan
1/3 cup wheat germ or chopped nuts
1/2 cup whole-wheat seasoned bread crumbs