I haven’t posted in a while because I have been busy on another website. I discovered sparkpeople.com. It is a nutrition and fitness website. Check it out! If you decide to join, put amberkillian as your referrer! It has lots of great recipes and tips.
Peanut butter Pumpkin Brownies April 5, 2009
This recipe is DELCIOUS. Don’t let the pumpkin keep you from trying it.
Diet friendly!!
1 box devils food cake mix
1 15 oz can pumpkin (not pumpkin pie filling)
4 T reduced fat creamy peanut butter
2 T french vanilla syrup (I use torani)
water to thin the batter
Mix everything together and put in a 9 x 13 pan. Bake at 350 for 25 minutes or until they are done. Makes 12 BIG brownies.
Nutritional Info (edited 04/08/09)
Nutrition Facts
12 Servings
Per serving:
Calories: 232.2
Total Fat: 5.6
sat Fat:2
Polyunsat. fat: 1
Monounsat. Fat: 1
Chol. 0
Sodium:414
Potassium: 84.1
Carb: 42.4
fiber: 2.4
sugar:23.4
protein: 3.8
Chicken Parmesan (or Mozzarella) Risotto April 5, 2009
I found this recipe on a website called SparkPeople.com. I used mozzarella instead of the Parmesan. It was delicious!!
3 Boneless, skinless chicken breast
Butter, unsalted, 2 tbsp
Salt, 1 tsp
Pepper, black, 1/4 tsp
Chicken Broth, 6 cup
Olive Oil, 1 tbsp
Onions, raw, 1/2 cup, chopped
Uncle Ben’s Instant Whole Grain Brown Rice, 1.5 cup
*Kraft Mozzarella Finely shredded Part Skim cheese, 1.25 cup
Milk, nonfat, 2/3 cup
Butter, unsalted, 1/3 cup, melted
Bring stock to simmer in seperate pan for later use.
Heat butter over medium heat.
Add chicken 1/4 teaspoon of salt and all the pepper. Cook until just done and remove from pan.
Add olive oil over low heat add onion and cook stirring until translucent.
Add rice stir until opaque.
Add 1/2 c broth and remaining salt; cook until absorbed. Maintain heat so the pot is bubbling gently.
Continue cooking until rice is tender around 20 minutes.
Mix milk and 1/3 cup butter.
Stir in chicken, cheese, milk and butter mixture, and parsley.
Heat through and serve with additional mozzarella cheese for on top.
Makes 7 1 cup servings
Servings Per Recipe: 7
Amount Per Serving
Calories: 417.7
Total Fat: 21.7 g
Cholesterol: 104.3 mg
Sodium: 1,909.9 mg
Total Carbs: 19.9 g
Dietary Fiber: 1.1 g
Protein: 40.6 g
Olive Garden’s Zuppa Toscana March 15, 2009
When we go to Olive Garden, Justin always gets this soup. It’s really good.
salt and pepper to taste
3/4 c onions, diced
1 slice bacon, diced
1 1/4 t garlic cloves, minced
4 cans chicken broth
2 med potatoes, cut in half lengthwise, then cut into 1/4 inch slices
2 c cavallo greens or kale, cut in half lengthwise then slice into 1/16 inch strips
1 1/2 c sausage link, spicy and precooked, cut in half lengthwise then cut at an angle into 1/2 inch slices
3/4 c heavy whipping cream
1/4 c Parmesan cheese
flour and butter to make roux.
Place sausage link onto sheet pan and bake at 300* for 15-20 minutes or until done. Place onion and bacon into a 3-4 qt saucepan and cook over medium heat until onions are almost clear. Add garlic and cook 1 minute. Make a roux with flour and butter. Add chicken broth and potatoes. Bring to a boil and simmer for 15 minutes. Add kale and cooked sausage and cook for 5 minutes. Turn off heat and add Parmesan cheese and heavy whipping cream. Salt and pepper to taste. Stir and serve.
Please visit this website to help a sick friend. March 13, 2009
Hi, I don’t really know Jenni, but she is a friend of a friend. She is having some horrible medical problems and is going through hell right now. You don’t have to buy anything or even read anything. Just visit the page. Each visitor provides them with $4. Her husband is unable to really work right now and she is in the ICU. Please pass this address to everyone you know.
http://jennibugg.blogspot.com/
Thank you,
Amber
Heart Healthy Oven-Fried Chicken March 10, 2009
I found this recipe in a little magazine I sometimes get from Walgreens pharmacy called Diabetes & You.
Active Time: 20 Minutes
Total: 1 hour 35 minutes (including marinating time)
4 servings
1/2 C buttermilk
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon hot sauce, sauce as Tabasco
2.5 – 3 pounds chicken legs, skin removed, trimmed and cut into thighs and drumsticks
1/2 C whole-wheat flour
2 tablespoons sesame seeds
1 1/2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon baking powder
1/8 teaspoon salt
Freshly ground pepper, to taste
Olive oil cooking spray
1. Whisk buttermilk, mustard, garlic, and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 8 hours.
2. Preheat oven to 425*F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it cooking spray.
3. Whisk flour, sesame seeds, paprika, thyme, baking powder, salt, and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. Discard any leftover flour mixture and marinade. Spray the chicken pieces with cooking spray.
4. Bake the chicken until golden brown and no longer pink in the center, 40-50 minutes.**
**My note: To ensure safety always cook chicken until internal temperature reaches 180*F.
Attention Chocoholics! 5 MINUTE CHOCOLATE MUG CAKE February 25, 2009
Received this in my email yesterday. I haven’t tried it, but can’t imagine it’s not delicious! Please note these pictures were in the email I received, they are not mine.
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).
Chicken and Barley soup February 19, 2009
I received this recipe from WebMD. It looks really good!!
Winter Chicken & Barley Soup
Ingredients:
- 1 tablespoon olive or canola oil
- 1/2 cup chopped onion
- 1 cup chopped celery
- 2 cups sliced mushrooms (about 6 ounces)
- 1 tablespoon minced garlic
- 1 cup chopped carrots
- 1 1/2 cups chopped, cooked skinless chicken breast (about 7 ounces cooked)
- 5 cups low-sodium chicken broth
- 2/3 cup pearl barley
- 1/4 cup chopped fresh parsley (or 1 tablespoon parsley flakes)
- 1/3 slivered almonds, toasted (toast by heating over medium heat in nonstick frying pan, stirring often, until golden brown)
- Pepper to taste
- Salt to taste (optional)
Preparation:
- Add oil to a large nonstick saucepan over medium heat. Stir in onions, celery, mushrooms, and garlic and saute until mushrooms are lightly browned (about 7 minutes).
- Stir in carrots, chicken, and broth and bring to boil. Stir in the barley, cover the saucepan, and reduce heat to simmer. Cook for about an hour or until barley is just tender.
- Turn off the heat and stir in parsley and almonds. Add pepper to taste and salt to taste if desired.
Yield:
6 servings
Nutritional Information:
Per serving: 246 calories, 18 g protein, 26 g carbohydrate, 9.5 g fat, 2 g saturated fat, 32 mg cholesterol, 6 g fiber, 156 mg sodium. Calories from fat: 33%.
© 2007 Elaine Magee
Review of Upside Down Pizza February 11, 2009
I finally got around to fixing this recipe. It was delicious! I will definitely make it again. The only thing I would do differently is use 2 lbs of ground beef, since 1.5 didn’t quite cover the bottom of the pan. I used mushrooms and pepperoni as the “toppings” and topped the crust with Parmesan cheese and the Pizza Seasonings grinder from McCormicks. I served it with salads and called it done. Very good, quick, easy, cheap, and delicious!!
Bottom line: Five stars!
Our New Favorite Recipe! January 25, 2009
I made this for dinner last night and Justin and I LOVED it!!
1 package of boneless skinless chicken breasts
Lea and Perrins marinade for chicken
Linguine or fettucini noodles
Classico’s Roasted Red Pepper Alfredo sauce – 2 jars
Cut the chicken into bite sized pieces and place into a ziptop bag. Cover with marinade and marinate 3-4 hours. Boil noodles while pan-frying the chicken. Once the chicken is cooked, cover with the sauce. Drain cooked noodles and combine. It is delicious!
Amber
