Chipotle Chicken with Cucumber Salsa

Fast & Easy Chipotle Chicken 
w/ Avocado, Tomato, and Cucumber Salsa

Yield:  4 servings (serving size: 1 chicken breast half and 3/4 cup salsa)

Ingredients:
1 Tbsp cooking oil
3/4 teaspoon salt, divided
1/4 teaspoon chipotle chile powder
4 (6-ounce) skinless, boneless chicken breast halves
1 1/4 cups coarsely chopped seeded peeled cucumber (about 1 large)
1 cup grape tomatoes, halved
1/2 cup prechopped red onion
1/2 cup chopped peeled avocado
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and finely chopped

1. Rub oil all over chicken. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; grill chicken on low-medium heat. Cook for 8-10 minutes on each side or until done, and remove from heat.
2. Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken.

CALORIES 243 (28% from fat); FAT 7.6g (sat 1.6g,mono 3.5g,poly 1.3g); IRON 1.7mg; CHOLESTEROL 94mg; CALCIUM 34mg; CARBOHYDRATE 7.3g; SODIUM 533mg; PROTEIN 35.6g; FIBER 2.7g

Cooking Light, AUGUST 2008

Crab Cakes

Healthy Crab Cakes

Ingredients

    * 3  (1-ounce) slices white bread
    * 1/4  cup  finely chopped green onions
    * 2  tablespoons  chopped fresh dill
    * 2  tablespoons  reduced-fat mayonnaise
    * 1/4  teaspoon  black pepper
    * 2  large egg whites
    * 1  pound  lump crabmeat, shell pieces removed
    * 1  tablespoon  canola oil, divided
    * Cooking spray

Preparation:
Preheat oven to 400°.
Place bread in food processor; process until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 6 ingredients (through crabmeat). Divide crab mixture into 6 equal portions, shaping each into a 1-inch-thick patty.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 3 patties; cook 1 minute on each side. Remove from pan; place on a jelly-roll pan coated with cooking spray. Repeat procedure with the remaining 1 1/2 teaspoons oil and remaining 3 patties. Bake at 400° for 20 minutes or until thoroughly heated and golden.

Yield: 6 servings (serving size: 1 crab cake)
Source: Lorrie Hulston Corvin, Cooking Light, APRIL 2006

Apple & Cranberry Crisp

Apple & Cranberry Crisp

Topping:
1/2 cup all purpose flour
1/4 cup granulated white sugar
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh or ground nutmeg
1/8 teaspoon salt
6 tablespoons unsalted butter, cut into pieces
1/3 cup old-fashioned rolled oats
1/3 cup chopped pecans

Filling:
2 1/2 pounds (1.2 kg) or 6 cups apples (peeled, cored, and cut into 1 inch (2.54 cm) chunks)
1 cup fresh blackberries or raspberries or cranberries (optional)
Juice of 1/2 lemon
1 teaspoon lemon zest
3 tablespoons white granulated sugar

Directions:
Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.  Butter or spray with a cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. (Can also make 8 individual ramekins.) Set aside.

For Topping:  Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible.  (This can also be done with two knives or your fingertips.)  Set aside while you prepare the filling.

For Filling: Place the apple chunks in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish  Spread the topping evenly over the apples.

Bake for approximately 30-40 minutes (20 - 25 minutes for individual ramekins) or until bubbly, and the topping is golden brown.  Remove from oven and place on a wire rack to cool for about 30 minutes before serving.

Serve with softly whipped cream or vanilla ice cream.  Refrigerate leftovers and reheat before serving.
Makes 4 servings.


Source: www.joyofbaking.com

PB-Choc. Chip Cookies

Is there such thing as 
a healthy cookie?

I used 1/2 cup more flour than the original recipe, which made these delicious cookies a bit more cakey.


Ingredients
1/2 cup butter, cubed
1/3 cup reduced-fat creamy peanut butter
1/4 cup unsweetened applesauce
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup coconut (optional)

Directions
In a small microwave-safe bowl, microwave butter and peanut butter until butter is melted; stir until smooth. Stir in applesauce.
Transfer to a large bowl. Beat in the sugars until blended. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips. Cover and refrigerate for at least 2 hours.
Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks. Store in an airtight container. Yield: 4-1/2 dozen.

Nutrition Facts: 1 cookie equals 75 calories, 3 g fat (2 g saturated fat), 12 mg cholesterol, 47 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Source: Taste of Home (Recipe published in Healthy Cooking April/May 2010, p51)

Spinach and Artichoke Dip

Creamy Spinach-and-Artichoke Dip

(Photo courtesy of Cooking Light)

Ingredients

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
2 cups of chopped fresh spinach - or - 1 block of frozen spinach, thawed & drained
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Instructions

Preheat oven to 350°.

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Source: Krista Ackerbloom Montgomery, Cooking Light, SEPTEMBER 2007

Fruitful Bran Muffins

Got Buttermilk?

 Ingredients:

15 oz. box of bran cereal (e.g. Raisin Bran)
5 cups flour (I used whole wheat flour)
2 1/2 cups sugar
4 tsp baking soda
2 tsp sea salt
1 qt. buttermilk
3 eggs, beaten
1 c. applesauce
1/2 lb. dates (optional)

Mix dry ingredients together. Add liquids, one at a time; mix well. Bake in greased muffin pan at 400 degrees for about 15 minutes. Dough can be kept in frig covered, for up to 6 weeks.

Source: Rock Co. 4-H Cookbook 1993
Recipe Submitted By: Suzy Grosenick, Debbie Grosenick, Amy Brown and Katie Wellnitz

Spicy Penne Rosa

Spicy Penne Rosa

(Warning: Food in photograph is yummier than it appears.)

Penne Rosa

Recipe #135824 | 35 min | 10 min prep

 

SERVES 6 -8 (change servings and units)

 

Ingredients

1 (1 lb) box penne pasta

1 lb boneless chicken breast

1 (8 ounce) box frozen chopped spinach

1 (14 1/2 ounce) can Italian-style diced tomatoes (drained)

2 (16 ounce) jars alfredo sauce (I use 'light' alfredo sauce to cut a few calories)

1 (8 ounce) can tomato sauce

1 (8 ounce) container sliced mushrooms

red pepper flakes

parmesan cheese (optional) 

Cayenne Pepper (1 Tbsp+) (optional)

 

Directions

1-Fill a medium size pot with water and add red pepper flakes, bring to boil and penne noodles.

2-Cut chicken into pieces and cook thoroughly. Set aside and keep warm.

3-Saute mushrooms.

4-De-thaw spinach and drain out all excess water.

5-In a large saucepan mix Alfredo sauce, tomatoes, tomato sauce, mushrooms, spinach and more red pepper flakes (to taste). Simmer on low for 15-20 minute.

6-Drain pasta and place in a large serving bowl.

7-Add chicken to pasta and stir.

8-Add sauce and stir.

9-Serve immediately and sprinkle with Parmesan cheese and additional red pepper flakes if desired.

 

 Source: Recipezaar

Pineapple Upside Down Cake

Pineapple Cake 

Ingredients:
1 20-oz. can pinapple slices in unsweetened pineapple juice
1/2 cup juice drained from pineapple slices
2 Tbsp. plus 2 tsp butter
1/3 cup packed dark brown sugar
3 red maraschino cherries (optional)
1 1/4 cup flour
2 tsp. baking powder
1/4 cup plus 2 Tbsp. butter (softened)
1/2 cup sugar
1 XL egg
1 tsp pure vanilla extract
1 recipe Whipped Cream

Preheat over 350 degrees
Drain the pineapple slices well in a sieve, reserving the juice. Measure 1/2 cup of the reserved pineapple joice. Set the pineapple slices and reserved juice aside. Place 2 tablespoons plus 2 teaspoons butter in an ungreased 8x8x2-in. baking pan. Place baking pan over warm heat; let stand until butter melts. Remove from heat. Tilt pan until melted butter coats entire bottom of pan; sprinkle with brown sugar. Arrange 1 pineapple slice near each of the corners of pan. Place 1/2 of a maraschino cherry, cut side up, in center of each pineapple slice.
Sift dry ingredients together. In medium bwol, place 1/4 cup plus 2 tablespoons butter and sugar; using an electric mixer, cream well on medium-high speed until fluffy. Add the vanilla; continue beating until well blended. Add, alternatiely, the flour mixture in thirds, and the reserved pineapple syrup in halves, beating on low speed after each addition only until blended.
Using a large mixing spoon, spon the cake batter over the pineapple slices.
Bake cake for 40 minutes. Remove the cake from the oven an place on a wire rack; let stand for 10 minutes. Then, run a sharp thin-bladed knife along the inside of edges of the cake pan. Invert the cake onto a serving plate. Carefully lift the pan off the cake. Let the cake stand until completely cool. Pass the Whipped Creme in an inviting serving bowl at the table.

Source: Blue Ribbon Cookbook