Santa Fe Chicken Casserole

As I was trying to decide what to cook today, I saw this recipe online.  I am going to try this recipe sometime this week.  I am beyond excited!  Happy cooking and eating everyone!

Recipe: Santa Fe Chicken Casserole (Courtesy of Kraft.com

Ingredients:
3 cups of shredded cooked chicken breasts
1 can of black beans rinsed
1 can of no salt added diced tomatoes (drained)
1 tub of Philadelphia Santa Fe Blended Cooking Cream (divided)
2 green onions sliced
3 flour tortillas
3/4 cups of Kraft Mexican Style Finely Shredded Four Cheese divided

Directions:

1. HEAT oven to 375ºF.

2. COMBINE first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.

3. SPOON 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.

4. BAKE 20 min. or until heated through; uncover. Bake 5 min. or until cheese is melted.

**If you like this recipe, please look at the recipe below: 

Recipe: Santa Fe Enchilada Soup (Courtesy of Kraft.com)

Ingredients:

4

 corn tortillas (6 inch), cut into strips

1

tsp. oil

1

lb. boneless skinless chicken breasts, cut into bite-size pieces

1

tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme

1

cup milk

1

can (15 oz.) black beans, rinsed

1

can (11 oz.) corn with red and green bell peppers, drained

1

can (14.5 oz.) diced tomatoes, drained

1/4

cup chopped fresh cilantro

Directions: 

1. HEAT oven to 400°F.

2. TOSS tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

3. MEANWHILE, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.

4. SERVE soup topped with tortilla strips and cilantro.

Baked Honey BBQ Chicken Wings

This is a great recipe for a snack, dinner, or for a Superbowl Party.  Happy cooking/eating everyone!

Recipe: Baked Honey BBQ Chicken Wings

 Ingredients:
Chicken wings (cut in half)
1 cup of BBQ sauce
1 tbsp of honey
1tbsp of hot sauce
Seasoning (season all, garlic powder, accent, Pampered Chef (chipotle rub)
Cooking spray


Directions:
1. Preheat your oven to 350 degrees.  Using a knife, cut your chicken wings in half (separating the wings from the legs).  Wash your chicken and then pat it dry.  Season your meat with the seasonings listed above.  Spray a large baking pan with cooking spray.  Place seasoned chicken in the pan.

 
2. In a large bowl, add your BBQ sauce (I used original Jack Daniels BBQ sauce), honey, and hot sauce.  Mix well.  Drizzle the BBQ sauce on top of of the chicken.  Add about 1/4 of a cup of water to the pan if you want a gravy.  Cover the pan with aluminum foil and then bake for one hour.  After one hour, uncover and broil for 2 minutes (for color).

3. Serve!!! (We had corn and rice with our chicken).  The BBQ sauce gravy was excellent on top of the rice!

Healthy Superbowl Snacks

The Superbowl is right around the corner and I am so excited (GO GIANTS!!!).  My husband is the one who got me hooked on football.  I think I get more excited than he does at times :).  If you have been eating healthy and want to continue eating this way for the Superbowl, I have found some really great snacks for you to try.  Happy cooking and eating!  Oh, and again GO GIANTS!!!!

**All of the recipes listed below can be found on the health.com website

Recipe: Twice Baked Sweet Potatoes

Ingredients: 

2 medium sweet potatoes (8 to 10 ounces each)

3 ouncesCanadian bacon, diced

2 tablespoonsreduced-fat sour cream

3 teaspoonschopped fresh chives

2 tablespoonsshredded reduced-fat sharp cheddar cheese

Directions: 

Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Cut each potato in half lengthwise, and scoop out the pulp, leaving 1/4-inch-thick shells. Mash pulp with 3 ounces Canadian bacon, 2 tablespoons sour cream, and 2 teaspoons chives in a bowl. Spoon mixture into shells. Sprinkle 2 tablespoons cheese over tops of potatoes. Microwave on high 2 minutes, and sprinkle with 1 teaspoon chives.

Recipe: Smoky Chicken Fingers with Honey Mustard Dip

Ingredients: 

Cooking spray

1/2 cupall-purpose flour

1/2 teaspoonsalt

1/4 teaspoonblack pepper

1/2 cupfat-free milk

1 teaspoonbarbecue smoked seasoning (such as Hickory Liquid Smoke)

1/2 cupdry breadcrumbs

1/2 cupquick-cooking oats

2 teaspoonsgarlic and herb seasoning

2 poundsskinless boneless chicken breasts, cut into 2-inch strips

Honey-Mustard Dip:

1/4 cupDijon mustard

1/4 cup of honey

Directions:

1. Preheat oven to 400º. Coat a large baking sheet with cooking spray.

2. In a shallow dish, combine the flour, salt, and pepper. Mix with a fork to combine. In a separate shallow dish, combine milk and liquid smoke. In a third shallow dish, combine breadcrumbs, oats, and garlic seasoning.

3. Dip chicken into flour, and turn to coat both sides; shake off any excess flour. Transfer chicken to milk mixture and turn to coat. Transfer to the breadcrumb-oat mixture, and turn chicken to coat. Place chicken on prepared baking sheet, and spray tops of strips with cooking spray.

4. Bake 25 minutes, until chicken is cooked through and crust is browned.

5. Meanwhile, in a medium bowl, whisk together mustard and honey.

Recipe: Mini Turkey Burgers with Gorgonzola

Ingredients: 

• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt 
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 pounds ground turkey breast 
• 1/2 cup (2 ounces) crumbled Gorgonzola cheese
• Cooking spray 
• 1/4 cup reduced-fat mayonnaise 
• 2 tablespoons minced sweet gherkin pickle (about 2 small)
• 1/8 teaspoon freshly ground black pepper
• 12 (1-ounce) dinner rolls 
• 6 curly leaf lettuce leaves, torn in half
• 
  
• Directions: 
• 1. Combine first 4 ingredients in a large bowl. Add cheese, stirring with a fork just until combined. Divide turkey mixture into 12 equal portions, shaping each into a 1/4-inch-thick patty.
• 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 patties; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done. Place patties on a large baking sheet in a single layer. Repeat procedure with remaining patties. Cool patties to room temperature. Cover with plastic wrap; freeze until firm. Place in a single layer in zip-top plastic bags; freeze up to 3 months.
• 3. Thaw patties overnight in refrigerator.
• 4. Preheat oven to 400º.
• 5. Coat a large baking sheet with cooking spray. Place patties on baking sheet in a single layer; cover with foil. Bake 10 minutes or until thoroughly heated. Keep warm.
• 6. Combine mayonnaise, pickle, and 1/8 teaspoon pepper in a small bowl. Cut rolls in half horizontally. Spread about 1 teaspoon mayonnaise mixture on bottom half of each roll; top each with 1 turkey patty and 1 piece lettuce. Cover with tops of rolls. Serve immediately.
• 
  
• Recipe: Peppered Peanut Brittle
• Ingredients:
• Cooking spray
• 1 1/2 cups sugar
• 1/3 cup light-colored corn syrup
• 3 tablespoons water
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1 1/2 cups roasted peanuts
• 1 teaspoon baking soda
• 1 teaspoon butter
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon cracked black pepper
• 1/8 teaspoon ground red pepper
• 
  
• Directions:
• 1. 1. Coat a large jelly roll pan with cooking spray.
• 1. 2. Combine sugar and next 5 ingredients (sugar through salt) in a large saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until sugar dissolves and candy thermometer registers 325°, stirring occasionally. Remove mixture from heat; stir in peanuts and remaining ingredients. (The baking soda will cause the mixture to bubble and become opaque.)
• 1. 3. Quickly pour mixture into prepared pan, spreading to edges. Let stand 1 hour; break into pieces.

Barbecue Bacon Meatloaf Dinner

I have heard of people adding bacon to the center of their meatloaf, but never throughout the whole meatloaf.  I thought it would be interesting to try something different and it came out great!  Happy cooking and eating!

Recipe: Barbecue Bacon Meatloaf

Ingredients:
3lbs of lean ground beef (you can use ground round, ground chuck, etc.)
About 4-5 slices of bacon
1/2 jar of salsa
1 cup of your favorite BBQ sauce (divided)
Seasoning (season all, garlic, black pepper)
Bread crumbs (original style)
1 egg

Directions:
1. Preheat your oven to 350 degrees.  Place your ground beef in a large bowl.  Season your meat with the seasonings listed above.  In a separate small bowl, crack your egg, whisk and then add to your meat.  Then add some breadcrumbs to the meat (I used about a 1/2 cup).  Next add 1/2 jar of salsa (I used medium, but if you are not a fan of anything hot, just use mild and if you like a little heat to your food, use the hot salsa).  In a pan, pre-cook your bacon.  Then chop it up into pieces and add to the meat mixture.  Mix well.

2. In a large backing pan, spray it with some cooking spray.  Then form your meat into a big oval shape. Add 1/2 cup of BBQ sauce on top of the meatloaf after you have formed it (also add some in the actual pan...this will be the juice you use for your mash potatoes).  Cover and bake in the oven for one hour.

3. After one hour, uncover the meatloaf, add the other half of the BBQ sauce on top and then bake for an additional 15-20 minutes.

4. Serve.  We served ours with mash potatoes and green beans.
*Side Note: I used the salsa because it not only adds flavor, there are already chopped onions and green peppers in the salsa.

ENJOY!!!

Healthy Dessert: Lemon Cake with Lemon Meringue Frosting

OK, so I love desserts and when I saw this recipe on the food network, I about died.  It's cake, it's lemon, and it's healthy (TRIPLE WIN)!  I cannot wait to try this recipe over the weekend.  I thought you all might enjoy it too.  I hope yours comes out great...when you make it, leave me a comment and let me know.  

Recipe: Lemon Cake with Lemon Meringue Frosting (Courtesy of food network.com)

Ingredients:

• Cooking Spray
• Flour for dusting
• 1 (1/2 pint) raspberries
• 1 tablespoon sugar

Cake:

• 2 1/3 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup low fat buttermilk
• 1/3 cup vegetable oil
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 large eggs
• 1 large egg white
• 1 1/4 cups sugar

Frosting:

• 3/4 cups sugar
• 2 large egg whites
• 3 tablespoons water
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon fine salt
• 1 tablespoon finely grated lemon zest
• 1 teaspoon pure vanilla extract

Directions: 

Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking spray. Dust lightly with flour and shake out the excess.

Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork. Set aside.

Sift together the flour, baking powder,baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.

Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. Stir together by hand until evenly combined and no lumps remain.

Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.

Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes. Remove from the heat; beat in the lemon zest and vanilla.

To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of the raspberries. Place the second cake layer on top, top side up, and frost the top and sides. Decorate with the reserved raspberries.