Prep Time: 5 minutes
Cool Time: 15 minutes
2 pkg SF/FF White Chocolate Pudding
3 c FF Milk
1 1/2 c Cool Whip Free
1/2 c Sweetened Coconut Flakes
1/2 c Semi-sweet Chocolate Flakes
1 c Mashed Strawberries
1. Combine pudding powder with milk in a large mixing bowl and whisk for 2 minutes.
2. Add coconut flakes and chocolate flakes and mix to combine.
3. Fold cool whip and strawberries into pudding mixture.
4. Place mixture into 6 small bowls and refrigerate for 15 minutes.
ENJOY!!
Wednesday, January 27, 2010
Tuesday, January 5, 2010
Easy Blueberry Cheesecake Pudding
Prep Time: 5 minutes
Cool Time: 30 minutes
2 pkg Jell-o sugar free/fat free cheesecake pudding
4 c fat free milk
1 c fat free cool-whip
1 c frozen blueberries
1. Beat the pudding mix into the milk until it begins to thicken (about 2 minutes).
2. Fold in the cool-whip and blueberries.
3. Chill for 30 minutes in the fridge.
ENJOY!!
Note: I got some vanilla beans for Christmas...so I scraped some vanilla bean seeds into the mix as well. This was a good substitution for real cheesecake and only 3 ww points for 1 cup!!!
Cool Time: 30 minutes
2 pkg Jell-o sugar free/fat free cheesecake pudding
4 c fat free milk
1 c fat free cool-whip
1 c frozen blueberries
1. Beat the pudding mix into the milk until it begins to thicken (about 2 minutes).
2. Fold in the cool-whip and blueberries.
3. Chill for 30 minutes in the fridge.
ENJOY!!
Note: I got some vanilla beans for Christmas...so I scraped some vanilla bean seeds into the mix as well. This was a good substitution for real cheesecake and only 3 ww points for 1 cup!!!
Lemon and Vanilla Bean Meringue Cookies
Prep Time: 10 minutes
Cook Time: 3 hours
4 egg whites
1/2 t cider vinegar
1 c sugar
2 t vanilla extract
1 vanilla bean (optional)
zest from 1 lemon
1. Preheat oven to 225. In a large mixing bowl, beat egg whites until frothy with an electric mixer.
2. Add in the vinegar and continue to beat until soft peaks form.
3. Gradually beat in the sugar and continue beating until firm peaks form and the batter is glossy.
4. With a paring knife, cut vanilla bean pod length wise. With the side of the knife, scrape out the vanilla bean seeds. Add to mixture along with the lemon zest and vanilla extract. Beat thoroughly to combine.
5. On a foil lined baking sheet, place tablespoon size dollops about a inch apart. You will use 2 cookie sheets with about 22 dollops per sheet.
6. Place in middle of the oven and bake for 3 hours or until cookies are no longer gooey in the center. After the 3 hours, turn the oven off and leave cookies in the oven for another hour to cool.
7. Remove cooled cookies from the sheet and store in an airtight container.
ENJOY!!
Note: You can make a chocolate version of these cookies by leaving out the lemon zest and adding in 4 T of unsweetened cocoa powder. You can also make a marbled cookie by making half chocolate and half vanilla bean (again no lemon, and only use 2 T cocoa powder). To marble them together, put a small dollop of vanilla with a small dollop of chocolate on top. Marble each combined dollop with a toothpick while on the sheet.
Cook Time: 3 hours
4 egg whites
1/2 t cider vinegar
1 c sugar
2 t vanilla extract
1 vanilla bean (optional)
zest from 1 lemon
1. Preheat oven to 225. In a large mixing bowl, beat egg whites until frothy with an electric mixer.
2. Add in the vinegar and continue to beat until soft peaks form.
3. Gradually beat in the sugar and continue beating until firm peaks form and the batter is glossy.
4. With a paring knife, cut vanilla bean pod length wise. With the side of the knife, scrape out the vanilla bean seeds. Add to mixture along with the lemon zest and vanilla extract. Beat thoroughly to combine.
5. On a foil lined baking sheet, place tablespoon size dollops about a inch apart. You will use 2 cookie sheets with about 22 dollops per sheet.
6. Place in middle of the oven and bake for 3 hours or until cookies are no longer gooey in the center. After the 3 hours, turn the oven off and leave cookies in the oven for another hour to cool.
7. Remove cooled cookies from the sheet and store in an airtight container.
ENJOY!!
Note: You can make a chocolate version of these cookies by leaving out the lemon zest and adding in 4 T of unsweetened cocoa powder. You can also make a marbled cookie by making half chocolate and half vanilla bean (again no lemon, and only use 2 T cocoa powder). To marble them together, put a small dollop of vanilla with a small dollop of chocolate on top. Marble each combined dollop with a toothpick while on the sheet.
Monday, January 4, 2010
Honey Mustard
Prep Time: 2 minutes
Cook Time: none
1 C light mayo
1/2 C dijon mustard
1/2 C yellow mustard
1/2 C honey
1 T cayenne powder
1 T white vinegar
1. Combine all ingredients in a bowl and stir to combine. Store in an airtight container in the fridge for two weeks.
ENJOY!!
Note: If you want more of a salad dressing, add more vinegar until desired constancy is achieved.
Cook Time: none
1 C light mayo
1/2 C dijon mustard
1/2 C yellow mustard
1/2 C honey
1 T cayenne powder
1 T white vinegar
1. Combine all ingredients in a bowl and stir to combine. Store in an airtight container in the fridge for two weeks.
ENJOY!!
Note: If you want more of a salad dressing, add more vinegar until desired constancy is achieved.
Yummy Chicken Strips
Prep Time: 5 minutes
Cook Time: 15 minutes
1 large chicken breast
1/2 c lite sour cream
1 t dill
1 t garlic powder
1/2 t cayenne powder
salt and pepper to taste
1 c crushed corn flakes
cooking spray
1. Preheat oven to 400. Slice chi ken breast into 1/2 inch strips.
2. Place chicken in bowl with sour cream, dill, garlic, salt, pepper, and cayenne. Mix to combine and let set while oven gets to temp.
3. Coat chicken strips with crushed corn flakes and place onto a cookie sheet that has been sprayed with cooking spray. Spray the tops of the chicken strips with cooking spray as well.
4. Bake for 10-15 minutes or until chicken is fully cooked and coating is browned.
ENJOY!!
Note: If you put a cookie cooking rack on the cookie sheet and place the chicken on this, the bottoms don't get soggy while it cooks. I like to serve this over a salad with honey mustard dressing. You can change up the seasoning in the sour cream mixture to whatever you like (try some extra spice). I accidentally made this with honey corn flakes once...it was really good with the saltiness of the chicken.
Cook Time: 15 minutes
1 large chicken breast
1/2 c lite sour cream
1 t dill
1 t garlic powder
1/2 t cayenne powder
salt and pepper to taste
1 c crushed corn flakes
cooking spray
1. Preheat oven to 400. Slice chi ken breast into 1/2 inch strips.
2. Place chicken in bowl with sour cream, dill, garlic, salt, pepper, and cayenne. Mix to combine and let set while oven gets to temp.
3. Coat chicken strips with crushed corn flakes and place onto a cookie sheet that has been sprayed with cooking spray. Spray the tops of the chicken strips with cooking spray as well.
4. Bake for 10-15 minutes or until chicken is fully cooked and coating is browned.
ENJOY!!
Note: If you put a cookie cooking rack on the cookie sheet and place the chicken on this, the bottoms don't get soggy while it cooks. I like to serve this over a salad with honey mustard dressing. You can change up the seasoning in the sour cream mixture to whatever you like (try some extra spice). I accidentally made this with honey corn flakes once...it was really good with the saltiness of the chicken.
Sunday, January 3, 2010
Beef and Veggie Barley Stew
1 lb beef stew meat
2T canola oil
1c yellow onion (diced)
4 cloves of garlic (diced)
1c celery (large chop)
1c carrot (large chop)
1c halved mushroom caps
1c frozen peas
1c frozen sweet corn
8c beef stock
1c red wine
2T dried thyme
2 bay leaves
1c barley pearls
salt and pepper to taste
1. In a large sauce pan, heat oil over medium high heat. Season meat with some salt and pepper. Brown meat.
2. Add onions, celery, and carrots to the meat and saute for 2 minutes. Add in garlic, mushrooms, and thyme. Saute for an additional 2 minutes.
3. Pour stock over meat mixture. Add bay leaves, barley, peas, corn, and salt and pepper. Cover and bring to a boil.
4. Once a hard boil has happened, reduce heat to low and let simmer for 1 hour or until barley is tender.
ENJOY!!
2T canola oil
1c yellow onion (diced)
4 cloves of garlic (diced)
1c celery (large chop)
1c carrot (large chop)
1c halved mushroom caps
1c frozen peas
1c frozen sweet corn
8c beef stock
1c red wine
2T dried thyme
2 bay leaves
1c barley pearls
salt and pepper to taste
1. In a large sauce pan, heat oil over medium high heat. Season meat with some salt and pepper. Brown meat.
2. Add onions, celery, and carrots to the meat and saute for 2 minutes. Add in garlic, mushrooms, and thyme. Saute for an additional 2 minutes.
3. Pour stock over meat mixture. Add bay leaves, barley, peas, corn, and salt and pepper. Cover and bring to a boil.
4. Once a hard boil has happened, reduce heat to low and let simmer for 1 hour or until barley is tender.
ENJOY!!
Sunday, December 6, 2009
Tarragon Beef
Prep time: 10 minutes
Cook time: 30 minutes
1 lb sirloin (sliced into 1/4" strips)
2 T flour
salt and pepper
1 T garlic powder
1 onion (sliced)
10 button mushrooms (sliced)
4 T canola oil
1 c beef stock
1 8oz pkg sour cream
2 T dijon mustard
1/4 c chopped fresh tarragon
1 pkg extra wide egg noodles
1. In a large sauce pan, put water on to boil for the noodles. After a hard boil starts, cook noodles according to package directions.
2. In a large skillet, heat 2 T of oil over medium high heat. Saute onion slices (should fall apart into rings) until caramelized.
3. Add mushroom slices and saute with the onions until they release their juices. Remove onion and mushroom mixture to a bowl and set aside.
4. In a large zip lock bag, combine flour, salt, pepper, and garlic. Shake the bag to mix it up. Add the beef strips to the flour mixture and shake to coat the strips.
5. Heat the remaining 2 T of oil in the skillet. Add the meat and brown the outside of the meat (try to leave the center of the strips medium to medium rare). Remove the beef strips to the bowl with the onions and mushrooms.
6. Over medium high heat, add 1 T of the flour mixture to the drippings in the skillet. Add a little more oil if the pan is too dry. Stirring constantly, make a rue.
7. Add the beef broth the the flour rue and stir together (be sure to mix well to avoid lumps).
8. Add the mushrooms, onions, and beef to the skillet with the beef broth. Bring to a low simmer and reduce heat to medium low.
9. Stirring constantly, add in the mustard. Let cook for 2 minutes to release the mustard flavor into the dish. DO NOT let this boil. If you stir constantly, this will heat up but not boil. If it boils, the mustard will turn bitter.
10. Remove from heat and add the sour cream and tarragon to the mixture. Stir to combine.
11. Serve over egg noodles with a sprinkle of fresh tarragon.
NOTE: This recipe is very similar to my beef stroganoff recipe, but the mustard and tarragon add an unexpected surprise that is super yummy.
ENJOY!
Cook time: 30 minutes
1 lb sirloin (sliced into 1/4" strips)
2 T flour
salt and pepper
1 T garlic powder
1 onion (sliced)
10 button mushrooms (sliced)
4 T canola oil
1 c beef stock
1 8oz pkg sour cream
2 T dijon mustard
1/4 c chopped fresh tarragon
1 pkg extra wide egg noodles
1. In a large sauce pan, put water on to boil for the noodles. After a hard boil starts, cook noodles according to package directions.
2. In a large skillet, heat 2 T of oil over medium high heat. Saute onion slices (should fall apart into rings) until caramelized.
3. Add mushroom slices and saute with the onions until they release their juices. Remove onion and mushroom mixture to a bowl and set aside.
4. In a large zip lock bag, combine flour, salt, pepper, and garlic. Shake the bag to mix it up. Add the beef strips to the flour mixture and shake to coat the strips.
5. Heat the remaining 2 T of oil in the skillet. Add the meat and brown the outside of the meat (try to leave the center of the strips medium to medium rare). Remove the beef strips to the bowl with the onions and mushrooms.
6. Over medium high heat, add 1 T of the flour mixture to the drippings in the skillet. Add a little more oil if the pan is too dry. Stirring constantly, make a rue.
7. Add the beef broth the the flour rue and stir together (be sure to mix well to avoid lumps).
8. Add the mushrooms, onions, and beef to the skillet with the beef broth. Bring to a low simmer and reduce heat to medium low.
9. Stirring constantly, add in the mustard. Let cook for 2 minutes to release the mustard flavor into the dish. DO NOT let this boil. If you stir constantly, this will heat up but not boil. If it boils, the mustard will turn bitter.
10. Remove from heat and add the sour cream and tarragon to the mixture. Stir to combine.
11. Serve over egg noodles with a sprinkle of fresh tarragon.
NOTE: This recipe is very similar to my beef stroganoff recipe, but the mustard and tarragon add an unexpected surprise that is super yummy.
ENJOY!
Holiday Posole
Prep time: 5 minutes
Cook time: 1 1/2 hours
2 lbs cubed pork loin
1 medium onion(large dice)
2 T canola oil
6 c chicken stock or water
salt and pepper
1 T garlic powder
1 1/2 t ground cumin
2 T red chile powder
2 cans yellow or white
hominy (drained)
sour cream
shredded cheese
red chile sauce
1. In a large sauce pan, heat oil over medium high heat. Saute onions until translucent.
2. Add pork cubs to the onion and brown the outside of the pork.
3. Add red chile powder, cumin, garlic, salt and pepper to the pork mixture and saute for 30 seconds to release the flavor in the spices.
4. Add chicken stock to the mixture and bring to a boil. Reduce heat to medium low and simmer for 1 hour or until pork is very tender.
5. Add hominy to the soup and bring back to a simmer.
6. Serve in a bowl topped with shredded cheese, red chile sauce (if you want some extra spice), and sour cream.
Note: We always had this on Christmas Eve back in New Mexico. I love this soup whenever it gets cold though. This can also be made in the crock pot by adding the onions, pork, spices, and stock to the pot and cooking on high for 2-3 hours or on low for 6-7 hours. Add the hominy in towards the end so that they don't turn to mush.
ENJOY!
Cook time: 1 1/2 hours
2 lbs cubed pork loin
1 medium onion(large dice)
2 T canola oil
6 c chicken stock or water
salt and pepper
1 T garlic powder
1 1/2 t ground cumin
2 T red chile powder
2 cans yellow or white
hominy (drained)
sour cream
shredded cheese
red chile sauce
1. In a large sauce pan, heat oil over medium high heat. Saute onions until translucent.
2. Add pork cubs to the onion and brown the outside of the pork.
3. Add red chile powder, cumin, garlic, salt and pepper to the pork mixture and saute for 30 seconds to release the flavor in the spices.
4. Add chicken stock to the mixture and bring to a boil. Reduce heat to medium low and simmer for 1 hour or until pork is very tender.
5. Add hominy to the soup and bring back to a simmer.
6. Serve in a bowl topped with shredded cheese, red chile sauce (if you want some extra spice), and sour cream.
Note: We always had this on Christmas Eve back in New Mexico. I love this soup whenever it gets cold though. This can also be made in the crock pot by adding the onions, pork, spices, and stock to the pot and cooking on high for 2-3 hours or on low for 6-7 hours. Add the hominy in towards the end so that they don't turn to mush.
ENJOY!
Saturday, December 5, 2009
Breakfast Burritos
Prep time: 10 minutes
Cook time: 20 minutes
18 eggs
1/2 c milk
1 lb thick cut bacon
1 medium onion(diced)
4 potatoes
2 T canola oil
cooking spray
1 c cheese
salt and pepper
1 t garlic powder
red chile sauce
6 tortillas
1. Heat oven to 425 degrees. Wash and cube potatoes into 1/4 - 1/2 inch cubes. Spray a cookie sheet with cooking spray. Layer potato cubes in one layer on the cookie sheet and spray potatoes with cooking spray. Roast in oven for 20-25 minutes or until lightly browned and tender.
2. Layer bacon in a single layer on a microwave safe plate and cover with a paper towel. Microwave on high for 5 minutes. After 5 minutes, cook in additional 1 minute intervals until bacon is crisp. Cook in batches if you have to.
3. While bacon is cooking, cook the egg mixture. Combine the eggs, milk, salt, pepper, and garlic. Beat until well combined.
4. In a large sauce pan, heat oil and saute onions until translucent. Add egg mixture and cook until scrambled and are no longer runny.
5. Add cheese to egg mixture and stir to combine.
6. When bacon is crisp, remove from plate and pat excess grease off of bacon strips. Break the bacon into 1/2 inch pieces. Add to egg mixture.
7. Remove potatoes from oven and add to egg mixture. Add red chile sauce. Stir to combine.
8. Heat tortillas, one at a time, in the microwave for 15 seconds. Place about a cup and a half of burrito filling in the center of the tortilla and wrap up (be sure to fold in at least one of the ends). Plate and serve.
Note: You don't have to add in the red chile, that is how I eat these burritos though. My husband likes green chile in them too. These can be made in very large quantities and frozen for easy breakfast. If you do freeze them, wrap them well in foil (individually) and put 4 or 5 together in a zip lock bag. To reheat in the microwave, take off the foil and zap for 5 minutes and additional 1 minute intervals until heated through. To reheat in the oven, heat oven to 400 and place burrito on rack. Bake for 30 minutes, check center temp and add more time if needed.
ENJOY!
Red Chile Sauce
Prep time: 5 minutes
Cook time: 30 minutes
1 c New Mexico red chile powder
4 c chicken stock
1 medium onion (diced)
2 T canola oil
1 T garlic powder
2 t ground cumin
1/2 t cinnamon
1. In a mixing bowl, combine chile powder and 2 cups of chicken stock. Mix well to form a paste. Set aside.
2. In a large sauce pan, heat oil over medium high heat. Saute onions until translucent.
3. Stirring constantly, add garlic, cumin, and cinnamon to the onions. Saute for 30 seconds to release the flavors of the seasoning.
4. Still stirring, add the red chile paste. Heat for 1 minute constantly stirring.
5. Stir in stock and bring to a simmer, stirring frequently. Reduce heat to medium and simmer for 20-30 minutes or until desired consistency is achieved. Be sure to stir frequently to avoid scorching the sauce.
Note: I like to use 1/2 cup of hot chile powder and 1/2 cup of mild chile powder to create a medium spice. This sauce will keep in the fridge up to 2 weeks. I like to make red chile ice cubes and keep them in the freezer to add to soups or whatever.
ENJOY!
Cook time: 30 minutes
1 c New Mexico red chile powder
4 c chicken stock
1 medium onion (diced)
2 T canola oil
1 T garlic powder
2 t ground cumin
1/2 t cinnamon
1. In a mixing bowl, combine chile powder and 2 cups of chicken stock. Mix well to form a paste. Set aside.
2. In a large sauce pan, heat oil over medium high heat. Saute onions until translucent.
3. Stirring constantly, add garlic, cumin, and cinnamon to the onions. Saute for 30 seconds to release the flavors of the seasoning.
4. Still stirring, add the red chile paste. Heat for 1 minute constantly stirring.
5. Stir in stock and bring to a simmer, stirring frequently. Reduce heat to medium and simmer for 20-30 minutes or until desired consistency is achieved. Be sure to stir frequently to avoid scorching the sauce.
Note: I like to use 1/2 cup of hot chile powder and 1/2 cup of mild chile powder to create a medium spice. This sauce will keep in the fridge up to 2 weeks. I like to make red chile ice cubes and keep them in the freezer to add to soups or whatever.
ENJOY!
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