Walnut and Rosemary Oven Fried Chicken

Ingredients

·         1/4 cup low-fat buttermilk

·         2 tablespoons Dijon mustard

·         4 (6-ounce) chicken cutlets $

·         1/3 cup panko (Japanese breadcrumbs)

·         1/3 cup finely chopped walnuts

·         2 tablespoons grated fresh Parmigiano-Reggiano cheese $

·         3/4 teaspoon minced fresh rosemary

·         1/4 teaspoon kosher salt

·         1/4 teaspoon freshly ground black pepper

·         Cooking spray

·         Rosemary leaves (optional)

Preparation

1.      1. Preheat oven to 425°.

2.      2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.

3.      3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.

4.      4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

Note:

This recipe originally ran in Cooking Light June, 2010 and was updated for the November, 2012 25th anniversary issue.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Laraine Perri, Cooking Light 
NOVEMBER 2012

Million Dollar Dip

Million Dollar Dip




5 green onions, chopped
8 oz. cheddar cheese, shredded
1- 1/2 cups mayonnaise
1 jar Hormel Real Bacon Bits
1 pkg. slivered almonds

Mix the onions, cheese, mayo, bacon bits, and slivered almonds together. Chill for 2 hours.
Serve with favorite cracker. (Tastes best with butter flavored crackers such as Ritz or Club).

Crab and Cream Cheese Snacks

Crab & cream cheese snacks



1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

Crockpot Sweet & Sour Meatballs




Serves 6-8
Prep time 5 minutes
Cook time 4 hours
Total time 4 hours, 5 minutes
Meal type Appetizer, Snack, Starter

Ingredients
•10oz chili sauce (one jar)
•16oz grape jelly (one jar)
•2lb frozen meatballs (we used Rosinas)
Optional
•siracha (for dipping)
Directions
1. In a crockpot, add chili sauce and grape jelly. Whisk to combine ingredients and make sauce smooth.
2. Add in meatballs. Stir to coat all meatballs with the sauce. Cover and cook on low for 4 - 6 hours. Serve with toothpicks.

No Bake Chocolate Covered Peanut Butter Balls

No Bake Chocolate Covered Peanut Butter Balls



1-18 oz. jar of smooth or chunky peanut buter - I prefer smooth
1 - 16 oz. bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark
or
chocolate candy melts
or
12 oz. semi-sweet chocolate chips & 2 tsp. shortening

In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together.

Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.

While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.

Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried.

Store the candies in a sealed container in the refrigerator.

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions:
Pound out Chicken breast so it is about 1/4" thick.
Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
Roll CHicken breast up to conseal cream cheese.
Wrap partially cooked bacon around chicken breast and secure with toothpick.
Place on baking sheet and back for about 30 minutes at 375.
Broil for about 5 minute to crisp bacon.

Stove Top Italian Macaroni Recipe from Taste of Home

TOTAL TIME: Prep/Total Time: 25 min.

MAKES: 5 servings

Ingredients

• 1 pound ground beef

• 1 can (28 ounces) diced tomatoes, undrained

• 2 cups water

• 1 envelope onion soup mix

• 1 teaspoon Italian seasoning

• 1/4 teaspoon crushed red pepper flakes, optional

• 2 cups uncooked elbow macaroni

• 1/2 cup grated Parmesan cheese

• 1 cup (4 ounces) shredded part-skim mozzarella cheese

Salted Caramel Shortbread

Ok, this might not be that healthy but eaten in moderation it should be ok. - Bonni

Salted Caramel Shortbread

Recipe adapted from What's Gaby Cooking

ingredients:

for the shortbread layer:
10 tbsp unsalted butter, at room temperature
1/2 cup sugar
1/2 tsp salt
1 egg yolk
1-2/3 cups flour

for the caramel:
1 cup unsalted butter
1 cup light brown sugar
3/4 cup light corn syrup
2 tsp sea salt, plus more for sprinkling on top
4 tbsp sugar
4 tbsp heavy cream
1-1/2 tsp vanilla extract

directions:

Line an 8×8″ pan with parchment paper, leaving some hanging over the sides to make removal easier.

In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork. Add the egg yolk and continue mixing.

Add the flour and use your hands to combine the dough until coarse crumbs form. Transfer the dough into the prepared pan and press it down into one even layer.

Refrigerate for 30 minutes. Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown. Set aside to cool.

For the caramel, combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream. Bring to a boil and stir for about 5-10 minutes until caramel reaches the “soft ball stage” at around 230 degrees.

Remove from heat, stir in the vanilla and pour caramel over the shortbread.

Refrigerate for at least 3 hours, then sprinkle with sea salt and cut into squares. Store caramels in the fridge until you’re ready to eat them.

HOT HAM AND CHEESE DIP

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

INGREDIENTS:

1/2 onion, finely diced
2 tablespoons butter
1-1/2 cups diced ham
8 ounces cream cheese
1 cup Swiss cheese, grated
1/2 cup cheddar cheese, grated
1/2 cup Provolone cheese, grated
2 teaspoons chives

DIRECTIONS:

Melt the butter in a medium skillet over medium heat. Stir in the onions and continue cooking, stirring occasionally, until onions are soft and golden. Add the cream cheese to the skillet and stir until very soft and beginning to melt. Add the remaining ingredients and, with the heat still on low, continue stirring until everything is well combined.
Pour into an 8x8 baking dish (or leave in your skillet if it's oven proof) and bake in a preheated 350 degree oven for 20 minutes or until the cheese has fully melted.
Serve with crackers, chips, or small slices of bread.

Read more at http://www.bunsinmyoven.com/2014/04/11/hot-ham-and-cheese-dip/#KWf53Ioh8G0wCGJV.99

Home made Cheezits

http://cook-n-taste.com/homemade-cheezits/

Homemade Cheezits! a snap to make and so much better than the box! Oh my word.
makes about 70 cheezits. Snacks for 3-4 people

Ingredients

4 T salted butter (if using unsalted, add an extra dash of salt)
8 oz of grated cheese (I’ve used Monterrey Jack, Mexican and Pepper Jack, so use what you like. I’d die for sharp white cheddar)
1 cup of ap flour + more for sprinkling
1/2 tsp salt (don’t skip this, it needs it.)
Cold water

Instructions

In your food processor, combine the butter and cheese together until crumbly and yummy. Eat a leetle. Move on. It gets better.
Dump in the flour and salt. Process a little bit more. Slowly pour in cold water, a TBSP at a time (usually about 1/4 cup for me) until you get a big hunk of dough that is barely sticky.
Cut into two pieces and wrap in plastic wrap and refrigerate for a half hour.
Preheat the oven to 375 and prep cookie sheets with parchment.
On a well floured slab or clean counter with flour, roll the dough out as thin as possible. Cut into squares or desired shape. If you’re OCD you can use a ruler and a pizza cutter. that’s totally cool too.
Place close together on the cookie sheet (they don’t spread, at all) so you can cram them on there like a sardine can. Poke the center of each with a toothpick.
Bake for 14 minutes or til golden and puffy. Taste. and keep tasting.

Recipe adapted from here

Apple, Bacon & Pecan Salad with Garlic Balsamic Dressing

Apple, Bacon & Pecan Salad with Garlic Balsamic Dressing

http://www.laurenslatest.com/apple-bacon-pecan-salad-with-garlic-balsamic-dressing/ 

A yummy way to eat those greens! Add in a little smokey bacon, some sweet crisp apple and a yummy dressing!

yield: 2 SERVINGS

 

prep time: 10 MINUTES

 

cook time: 0 MINUTES

 

total time: 10 MINUTES

INGREDIENTS:

6 cups red leaf lettuce, washed and torn
1 fuji apple, washed and diced
4 slices hickory smoked bacon, cooked and crumbled
4 tablespoons toasted and chopped pecans
1 small grilled chicken breast {leftovers!}

for the dressing-
1 clove garlic, grated
2 teaspoons dijon mustard
2 tablespoons balsamic vinegar
3-4 tablespoons olive oil
salt & pepper, to taste

DIRECTIONS:

Place all salad ingredients into a large bowl. Whisk all ingredients for dressing together. Toss dressing with salad and serve.

Sarah's Salad from the Mother Huddle

http://www.themotherhuddle.com/sarahs-salad/?utm_source=rss&utm_medium=rss&utm_campaign=sarahs-salad

Salad Ingredients:

1 head iceberg lettuce or 2-3 romaine hearts, chopped and washed (you can do half and half if you like)
2 cups frozen peas
4 slices bacon, cooked and crumbled
3 green onions, sliced (white and green parts)
3-4 ounces of swiss cheese, sliced thinly and cut into one ince sticks (or grated if in a hurry)
2-3 tbsp fresh grated Parmesan cheese (optional)

Dressing Ingredients:

1/4 cup Mayonnaise
1/4 cup Miracle Whip
1/2 tsp sugar
1/4-1/2 tsp salt (start with 1/4 and add more if needed, some brands of mayo are saltier then others and you do not want to over salt the dressing)
1/4 tsp ground pepper

Hungry Girl revamped recipe - tuna mac n cheese

HG's Cheesy-Good Tuna Mac

I Want You Mac!

Serving Size: 1/4th of recipe (about 1 3/4 cups)
Calories: 266
Fat: 3g
Sodium: 467mg
Carbs: 36.5g
Fiber: 7g
Sugars: 7.5g
Protein: 23.5g

PointsPlus® value 6*

If you want to turn your usual macaroni & cheese into a protein-packed meal that's completely guilt-free, this recipe is just what you need. It's like the delicious love child of a tuna casserole and a bowl of mac 'n cheese...

Prep: 10 minutes
Cook: 25 minutes

Ingredients:
4 1/2 oz. (about 1 1/4 cups) uncooked high-fiber elbow macaroni
3 cups frozen cauliflower florets
2 cups sliced mushrooms
1/8 tsp. salt
1 cup frozen peas
6 oz. albacore tuna in water (two 3-oz. cans or one 6-oz. pouch), drained and flaked
4 wedges The Laughing Cow Light Creamy Swiss cheese
3 slices fat-free American cheese

Directions: 
In a medium-large pot, cook pasta per package instructions, about 8 minutes.

Meanwhile, place cauliflower in a large microwave-safe bowl; cover and microwave for 3 minutes. Uncover and stir. Re-cover and microwave for 2 - 3 minutes, until hot. Drain excess liquid. Roughly chop cauliflower, return to the bowl, and cover to keep warm.

Drain pasta, add to the large bowl, and re-cover to keep warm.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add mushrooms and sprinkle with salt. Cook and stir until softened and lightly browned, about 5 minutes. Add peas and cook and stir until hot, about 2 minutes.

Transfer cooked mushrooms and peas to the large bowl. Add tuna, and mix thoroughly.

In a medium microwave-safe bowl, combine cheese wedges and cheese slices, breaking them into pieces. Microwave for 30 seconds. Stir well. Microwave for another 30 seconds, or until cheeses have melted. Stir well, and add mixture to the large bowl.

Thoroughly stir to coat. If needed, microwave until hot. Enjoy!

MAKES 4 SERVINGS

Sun dried Tomato Scalloped Potatoes - from Taste of Home

Sun-Dried Tomato Scalloped Potatoes

My family was tired of my traditional scalloped potatoes. So when I came across this recipe featuring a pesto and sun-dried tomato sauce, I knew I had to try it. I'm so glad I did, and so is my family! —Jamie Milligan, Kimberley, British Columbia

10 ServingsPrep: 25 min. Bake: 1-3/4 hours + standing

Ingredients

• 1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and patted dry
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 garlic clove, peeled
• 1/4 teaspoon salt
• 7 cups sliced peeled potatoes
• 2 cups (8 ounces) shredded cheddar cheese
• 1 cup chicken broth

Directions

• Place the first six ingredients in a food processor; cover and
• process until blended. In a greased 3-qt. baking dish, layer half of
• the potatoes, tomato mixture and cheese. Repeat layers. Pour broth
• over the top.
• Cover and bake at 325° for 1-1/2 hours. Uncover; bake 15 minutes
• longer or until potatoes are tender. Let stand for 10 minutes before
• serving. Yield: 10 servings.

Nutritional Facts: 1 serving (2/3 cup) equals 238 calories, 11 g fat (6 g saturated fat), 27 mg cholesterol, 420 mg sodium,

Loaded Cauliflower

 Loaded Cauliflower 

Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3tbs chives, 1 cups of cheese, mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3Tbs chives and serve.

I'd probably use Sausage instead of bacon since I like it better but I might even leave it out or use turkey sausage crumbles, etc.  (or soy)