Ok, I've actually already done a few of these, but they're so good and there are a few changes I wanted to make to some of it. So here we go!!!
Italian Chicken Packets
makes 4 servings ( after coming off HCG i ended up with 6 servings)
25 min total time to prepare
4 cups frozen broccoli cuts (ck ingredients if you don't fix fresh!, preservatives will make a difference)
1 can Diced tomatoes ( I found some canned tomatoes w/out salt, and diced them myself)
1/2 cup light Italian dressing (this is the hard part, I finally found some Ken's Chef reserve that wasn't too bad)
4 boneless skinless chicken breast (be sure and trim the fat off!!)
Preheat oven to 450. Combine broccoli, drained tomatoes and dressing in med bowl
For each packet, lay 2 20x12" sheets of foil on top of each other.
Place 1 chicken breast in center of each set of foil sheets. Spoon veggie mixture equally over chicken. Bring up short sides and double fold. then fold in the ends to seal, leave space above for steam to gather. (like a tent)
Place packets on baking sheet; bake 20-25 min or until chicken is no longer pink in center (165 degrees) BE CAREFUL when you open the packets to allow steam to escape!
I found this on readyseteat.com
Lazy Baked Greek Chicken
makes 4 servings
2Tbsp EVOO (extra virgin olive oil)
1/2 med onion finely chopped
3 lg cloves garlic, finely chopped or minced
1-10oz box chopped spinach, thawed
salt and pepper
grated nutmeg (to taste maybe 1/2 tsp)
3Tbsp butter
1 cup panko breadcrumbs
1tsp dried oregano
4 pieces skinless, boneless chicken breast
1/2 cup crumbled Greek feta cheese
Preheat oven to 425. Heat 1tbsp EVOO, in small skillet over med/ high heat. Add onion and 2/3 garlic, cook until soft. Transfer to bowl to cool. Add spinach to hot skillet season w/ salt, pepper, nutmeg. Add spinach to onion bowl to cool when done. Melt butter in same skillet, turn heat off and add panko, oregano and remaining garlic, toss.
Drizzle a very small amount of EVOO in bottom of baking dish. Split each chicken breast across and open like a book (don't cut in 1/2 completely). Stuff w/ spinach mixture as well as feta cheese (overflow is fine!!) Place in baking dish and top w/ breadcrumbs. Bake until juices run clear, about 20 minutes!
Rachaelrayshow.com
Spaghetti w/ Mozzarella-Stuffed Meatballs
1/4 cup bread crumbs
1/2 cup milk or water
1Tbsp EVOO
3 garlic cloves, 2 smashed, 1 chopped (or minced)
2 28oz cans crushed tomatoes
salt
1lb lean ground sirloin
2 Tbsp chopped flat-leaf parsley
1/2 cup grated Parmigiano-Reggiano cheese, plus more when serving
1 lg egg
4oz mozzarella cheese, cut into 20 (1/2") cubes
1lb spaghetti
1. In medium bowl, soak break crumbs in milk (or water)
2. In large, wide saucepan, heat EVOO over med heat. Add smashed garlic and cook until golden (about 2 min), add tomatoes, season to taste w/ salt. Let sauce simmer over low heat, stir occasionally
3. Add beef, chopped garlic, parsley, parm-reg cheese, egg and 1 tsp salt to soaked bread crumbs and stir w/ fork. Place about 2Tbsp of mixture in your hand and press a mozz cube into center. Shape meat around cheese, forming a ball. Repeat till all mixture and cheese is used
4. Stir sauce and raise to med- low heat. Carefully place meatballs in sauce, submerging them completely. Bring sauce to a simmer and cook w/out stirring for 20 minutes.
5. Meanwhile, bring large pot of salted water to boil. Add spaghetti, cook until al dente, about 8 minutes and drain. Toss spaghetti w/ sauce. Sprinkle w/ parm-reg cheese and serve.
Rachaelraymag.com
Blueberry Cheesecake Flapjacks
1pkg cream cheese softened
3/4 cup whipped topping
1 cup all-purpose flour
1/2 cup graham cracker crumbs
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs, lightly beaten
1 1/4 cups, buttermilk
1/4 cup butter, melted
1 cup fresh or fozen blueberries
3/4 cup maple syrup warmed
additional blueberries (for garnish/ topping)
For topping- in small bowl beat cream cheese and whipped topping until smooth, chill until serving
In lg bowl, combine flour, cracker crumbs, sugar, baking powder, baking soda and salt. combine eggs, buttermilk (if you don't keep buttermilk, make it yourself!! put about a tsp of lemon juice in bottom of measuring cup, add milk and let sit till thick!) and butter; add dry ingredients until moist. Fold in frozen blueberries.
Pour batter by 1/4 cupfuls onto greased hot pan/ grittle. turn when bubbles form on top. Flip till golden brown on other side. Spread topping over each pancake and top w/ warm syrup. Sprinkle w/ thawed blueberries if desired!
tasteofhome.com
Goo-Goo Clusters
1lg bag miniture marshmallows
1bag chocolate chops
2 cups dry roasted peanuts
1 can Eagle Brand milk
2tsp butter
Melt chocolate chips in pan w/ Eagle brand milk.
While it's melting, mix marshmallows and peanuts in a large bowl.
Pour melted mixture over nuts ans marshmallows. Mix
Scoop out onto wax paper to cool. Store in airtight container in cool dry place!!
Vanilla Ice Cream Parfaits with Coconut Oats and Pecans
1 vanilla bean, split lengthwise
3 1/3 cups heavy cream
1 1/4 cups sugar
1 cup whole milk
1 tsp salt
3 eggs, plus 1 egg white
1/2 cup rolled oats
1/2 cup shredded coconut
1 cup pecans
1 4.4oz chocolate bar chopped
3 Tbsp corn syrup
2 Tbsp brown sugar
1 Tbsp unsweetened cocoa powder
1/2 tsp pure vanilla extract
1. Scrape vanilla bean seeds into saucepan. Stir in the pod, 3 cups cream, sugar, milk and 1/4 tsp salt. Bring to boil, stirring, until sugar disolves.
2. In bowl beat 3 eggs, whisk in cream mixure; pour into saucepan. Cook over low heat, stirring, until candy thermometer registers 170 degrees. Strain into a bowl to cool. Press wax paper onto the surface and refrigerate for 3 hours. Transfer to an ice cream mixture and process according to manufacturer's directions. freeze for 4 hours.
3. Preheat oven to 350. In a bowl combine oats and coconut; place pecans in another bowl. Whisk together the egg white and 1/2 tsp salt. Divide between oat mixture and pecans. stirring to coat.
W/out combining, transfer mixtures to parchament-lined baking sheet. Bake until coconut is golden, stirring 1/2 way through, about 15 min; let cool.
4. In saucepan, bring chocolate, remaining 1/3cup cream, corn syrup, brown sugar, cocoa and remaining 1/4 tsp salt to a boil. Simmer, stirring, until thick, about 2 minutes. stir in vanilla extract.
5. Place 2 scoops of ice cream in parfait glass, layer with pecans and coconut oats, more ice cream and fudge sauce!
Enjoy
rachaelraymag.com
SO, I'm sure some will not have time for all of this, but if you do comment and let me know what you do and do not like and what you'd change or do to make it healthier! The deserts are rich so eat in moderation. You don't have to lick the bowl clean, it will still be there tomorrow. Can't wait to try these this week!!
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