Curried Chicken Broccoli & Cheese Casserole

4-6 chicken breasts ( I use boneless and skinless, less work to prepare)
1 head broccoli or more if needed
1 bunch of asparagus (if available)
2 cans low fat undiluted cream of chicken and or cream of mushroom soup
1/3 to 1/2 cup lo fat miracle whip
2-3 T curry powder or to taste
1 cup shredded lo-fat cheddar
Strubs crispy onion crunch (Costco) OR canned french fried onion rings

Spray a large oven bowl with Pam. Break up broccoli into flowers and layer first in bowl.
Add asparagus spears or pieces if using them.  Cut chicken into large bite size pieces and layer on top of veg.  Mix 2 cans of low fat soup of your choice (cream of chicken or cream of mushroom or 1 of each), mayonnaise and curry powder together and pour over chicken layer.

Spread shredded cheddar on top.

Bake in a 350 oven for 1.25-1.5 hrs until chicken is cooked and cheese well browned.
Add crispy onion flakes or fried onion rings on top during last 20-25 min or so as they will burn quickly if left too long.

Can be served over brown rice, hot egg noodles, mashed potatoes or with baked potatoes.

If using bone in, skin on chicken breasts, just boil in water for 5 min and the skin and bone is easily removed. and then cut chicken into pieces.

Easy to make and can easily be doubled for a large crowd for dinner party or cut in half for smaller dinners. This reheats very well.


Corinne~

Pumpkin Pecan Cheesecake Pie

Every year for Thanksgiving Pumpkin Pie is a staple in our house.  My daughters and I also love cheesecake and I have made Pumpkin Swirl Cheesecake in the past with Gingerbread Crumb Crust....very delicious and a hit with everyone.  This year though we had Pumpkin Pecan Crunch Pie with cool whip.....that was so Yummy!  Went great with my Pumpkin Chi Tea too.  

Anyways this got me to thinking about why not marry all three together.  So in my searching for a recipe that would work I found this one for Cheesecake Pumpkin Pecan Pie.....this is sure to be a hit at our house.  Might have to make this the next time I do a stuffed Chicken for Sunday Supper.  It looks so Yummy that I had to share my finding with you.....

I can't wait to try out this recipe......I know it will be a hit with my family!

Pumpkin Pecan Cheesecake Pie

Flaky Pie Crust
2 1/2 cups all-purpose flour, chilled
1 tablespoon granulated sugar
1 teaspoon salt
12 tablespoons unsalted butter, cut into 1/2 inch chunks and frozen
1/4 cup lard or vegetable shortening, frozen
6 to 8 tablespoons ice-cold water

Cheesecake Layer
8 oz cream cheese, softened
1/4 cup sugar
1 teaspoon pure vanilla extract
1 egg

Pumpkin Pie Layer
2 cups unsweetened fresh cooked or canned pumpkin (If using canned, strain in a fine mesh sieve for several hours to overnight, covered, in the fridge)
1 1/4 cups heavy cream (you can use evaporated milk, if you prefer)
3/4 cup firmly packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 eggs, lightly beaten

Pecan Pie Crunch Topping
1 1/4 cup mix of whole and coarsely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup firmly packed dark brown sugar
2 tablespoons light or dark corn syrup
1 teaspoon vanilla extract
4 tablespoons melted butter

MAKE AND PARBAKE PIE SHELL:
1. Place the flour and salt in a food processor fitted with the metal chopping blade and pulse on and off until combined. Scatter the butter pieces and the shortening, in large chunks, over the flour mixture. Pulse the machine on and off until the mixture resembles coarse meal. Add 6 tablespoons of the ice water and process until the mixture just starts to come together. If the dough seems dry, add the remaining 2 tablespoons water as necessary. Do not allow the dough to form a ball on the blade, or the resulting crust will be tough!  You want a raggedy mess of crumbly dough, with lumps of butter showing.
2. Turn the dough out onto a work surface, divide it in half, and shape each half into a disk – gently pressing each raggedy mess together, (DO NOT press into each disk or try to squeeze it together so the dough is uniform – it will come together in the refrigerator). Wrap the disks separately in plastic wrap and chill for at least 2 hours. You will only need one disk for this recipe, so you can freeze the other disk for later use.
3. Lightly flour a large work surface. Allow the dough to soften at room temperature just until it is pliable (about 10 minutes). Place 1 disk on the floured surface and sprinkle some flour over it. Roll the dough from the center out in every direction, flouring the work surface as necessary to prevent sticking. You want a round of dough that’s about 1/4 to 1/8 inch and about 3 inches greater in diameter than the pie pan/plate you are using.
4. Transfer the crust to a 9-inch deep-dish pie pan (if you don’t use a deep-dish pan, there will be some filling left over) by rolling it loosely around the rolling pin and unrolling it carefully over the pan. Press the dough first into the bottom of the pan and then against the sides. Patch any holes or cracks with dough scraps. Trim the edges of the dough with scissors, leaving about 3/4 inch of overhang. Fold overhang over and crimp as you please.  Place shell in the freezer and preheat oven to 400 degrees F.
5. When oven temperature is at 400 F, remove the pie shell from the freezer and line the pie crust with a large sheet of lightly buttered aluminum foil, buttered side down, covering the edge of the crust so that it doesn’t get too brown. Fill the lined crust with pie weights, dried beans, or raw rice. Bake the pie crust for 15 minutes. Remove the weights and foil. Prick the bottom of the crust well with a fork and bake the crust for another 7 minutes, or until the edges are just beginning to turn golden, but the crust is not fully baked. Cool the pie crust on a wire rack while you make the filling. Reduce the oven temperature to 350 degrees F.

DIRECTIONS FOR PIE:
1. Preheat oven to 350 degrees F.  In a medium bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla and 1 egg. Beat mixture until smooth.
2. Pour the cream cheese mixture into the bottom of the par baked pie shell, spread evenly, then freeze for about 15 -20 minutes.
3. In the mean time, in a large bowl, combine pumpkin puree, heavy cream, 2 lightly beaten eggs, brown sugar, cinnamon, nutmeg, ginger, allspice and salt. Mix thoroughly until uniform.
4. Remove the pie shell with cream cheese from the freezer and pour the pumpkin mixture on top of it. Cover edges of crust with aluminum foil to prevent excess browning.
5. Bake in 350 degree F oven for about 60 to 75 minutes (It really depends on your oven.  In one oven I used, it took 75 minutes, in another, 60 – so keep checking for it to be sturdy, but still a tad jiggly in the middle).
6. When pie is in the oven for about 40-45 minutes, combine all the ingredients for the pecan pie topping.  Set aside.
7. After pie has been in oven for 50 – 60 minutes, remove from the oven and remove silver foil around edges of crust. Sprinkle pecan pie topping evenly over top – the pumpkin pie layer will sink a bit because the pecan goo is heavy, do not worry!  Place back in the oven and bake for an additional 15 to 20 minutes, until a toothpick inserted in center comes out clean and the pecan pie topping is bubbly.  Let cool at room temperature, then refrigerate for several hours before serving.
8.  Drizzle with melted chocolate or chocolate ganache for extra decadence!


Corinne~

Habanero Gold Jelly

So with the season of Autumn upon us it is canning time in my household.  Jams, jellies, pickles, relish and salsa are some of our favorites.

A couple of weeks back I tried this Habanero Gold Jelly that my cousin made...oh my was it yummy.  So asked her for the recipe. It has been a big hit in our house.  What I love you make this jelly anytime of the year.

This jelly goes great on crackers or with cream cheese and crackers together.  

Habanero Gold Jelly

1/3 Cup finely sliced dried apricots
¾ Cup white vinegar
¼ Cup chopped red onion
¼ Cup finely chopped seeded red bell pepper
¼ Cup finely chopped seeded habanero peppers
3 Cups granulated sugar
1 Pouch liquid pectin

In large deep stainless steel sauce pan combine apricots and vinegar.  Cover & let stand at room temperature for at least 4 hours or overnight.

Prepare caner, jars & lids.

Add red onion, red pepper & habanero peppers to apricots.  Stir in sugar.  Over high heat, stirring constantly bring to a full rolling boil that cannot be stirred down.  Stir in Pectin.  Boil hard, stirring constantly for 1 minute.  Remove from heat & quickly skim off foam.

Quickly pour hot jelly into the hot jars, leaving a ¼ inch head space. Wipe rim, center lid on jar.  Tighten ring down until resistance is met, then increase to finger tip tight.

Place jars in caner, ensuring they are completely covered with water.  Bring to a boil & process for 10 minutes.  Remove jars, cool & store in cool dark place. 

 



Corinne~

Golden Harvest Muffins

 2 cups flour
2 cups whole wheat flour
2 cups sugar
4 teaspoons baking soda
4 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon cloves
4 cups (5 medium) shredded, peeled apples
1 cup shredded carrots
1 cup coconut
1 cup nuts, chopped
1-1/2 cups oil
1/2 cup milk
4 teaspoon vanilla
3 eggs, beaten

Heat oven to 350 degrees.  Line muffin tins with paper muffin cups

Combine flours, sugar, baking soda, cinnamon, salt and cloves.  Add apples, carrots, coconut, and nuts.  Mix well.  Add oil, milk, vanilla and eggs.  Stir until moistened. 

Fill cups 3/4 full. 
Bake 350 degrees for 20-25 minutes.
Immediately remove from pans to cooling rack. 
Makes 36



Corinne~

Saucy Lemon Chicken

2 Lemons
1/4 Cup Maple Syrup
1 tsp coarsely ground black pepper
2 cloves garlic, minced
1 tsp thyme leaves, chopped
2 tbsp grainy mustard
1/4 tsp salt
4 skinless, bone-in chicken thighs

Zest 1 lemon and juice both.  Place zest & juice in bowl, whisk in maple syrup, ground black pepper, garlic, thyme, mustard & salt.  Toss chicken in marinade, cover and let sit in fridge for minimum of 1 hour or over night. 

Heat large non-stick frying pan over medium-high heat.  Remove chicken from marinade and brown in preheated pan, about 2 minutes per side.  Add marinade, reduce heat to medium, cover and cook turning chicken occasionally until cooked through, about 15 - 20 minutes.  Remove chicken to serving plate & keep warm. 

Reduce sauce over medium  heat until thick and sticky, about 4 minutes.  Remove frying pan from heat, place chicken back in pan and turn to coat in sauce. 

Transfer to serving plate and top with extra sauce.  Serve with baby potatoes, carrots and salad.

Serves 4

Corinne~

Mini Garlic Monkey Breads

2 (7.5 oz) cans buttermilk biscuits

6 Tbl. butter, melted

3 cloves garlic, minced

2 Tbl. dried parsley flakes

1/4 c. grated Parmesan cheese

    plus 2 Tbl. to sprinkle on top

Cut biscuits into 4 pieces and place in a bowl.  Combine remaining ingredients and pour over biscuit pieces.  Gently toss to evenly coat.  Use a greased 12-cup muffin tin and place 6-7 pieces in each cup.  Sprinkle remaining 2 Tablespoons of cheese over the top.  Bake at 400 degrees for 12-14 minutes.  Serve warm.  Makes 12. 

Corinne~

Bacon, Egg & Cheese Biscuit Muffins

Prep Time: 5 mins  Cooking Time: 20 to 25 mins

1 package biscuit dough (10 biscuits)
3 eggs
3 tablespoons milk
1/3 cup of shredded cheddar
4 slices bacon (can use turkey and/or veggie bacon)
salt and pepper

Cook the bacon in a pan or in the oven until it’s almost done. Chop into small bits and set aside. (Note: if using veggie bacon do not cook it ahead – simply defrosted it and chopped it up.)  Preheat the oven to 400 degrees. Whisk together eggs and milk, a pinch of salt and some cracked pepper to taste and set aside.

Meanwhile, roll out each biscuit until it’s slightly bigger than the circumference of your muffin tin. Grease the muffin tin with cooking spray and push one biscuit into each muffin cup being sure to push it all the way down and to the sides. Leave the ridge hanging over the edge. Divide the cheese evenly in each of the biscuit cups and then pour egg in, filling each cup only 1/2 way. They will look empty but resist the urge to top them off. You must account for the biscuits puffing up – otherwise you’ll have a mess on your hands. Sprinkle bacon atop of the egg and bake for 10 to 12 minutes or until biscuits are golden and eggs are set.

Use a butter knife to loosen each muffin and serve warm.

Note: if your egg does overflow, just let it bake the rest of the way and then remove the extra egg when you are loosening the muffins.

Corinne~

Triple Chocolate Chunk Muffin

1 3/4 c oats 
 3 egg whites 
 3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1/4 tsp. salt
1 cup hot water
1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)

Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.

In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.

Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.

Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.

Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!


Cool muffins before removing from pan. ENJOY!!!

Servings: 12 Big Muffins or 24 Smaller Muffins
Calories: 116 Calories Per Muffin or 58 Calories Per Muffin




Corinne~

Guacamole Fettuccine with Sauted Beef Strips

Since I joined Weight Watchers (WW) on-line February 26th.......I have lost 13.4 lbs.  On the WW site there are challenges put up by other members one of the challenges that I joined was to cook something new, so this is what I did for supper last night. My husband who doesn't like Avocado's wasn't looking forward to supper had changed his mind once he tried it....this is now a keeper and will definitely be making this again.


Guacamole Fettuccine with Sauteed Beef Strips

8 oz whole wheat fettuccine
1 avocado
1 Tbs Fresh Lime Juice
1/4 Cup (2%) Greek plain yogurt (I used Danone Oikos Greek Yogurt)
1/4 tsp sea salt
1/2 lb sirloin steak trimmed of visible fat, cut into 1/2 strips
4 cloves Garlic chopped
1/3 lb Roma tomato
1/4 cup minced cilantro (optional)

Fill a large pot halfway with water and bring to a boil. Prepare fettucine according to package directions. Drain well and set aside.

In a large bowl, add avocado and mash into a smooth cream using a fork. Stir in lime juice, yogurt, and salt. Set aside.

In a large nonstick skillet on medium heat, saute beef for 2 minutes. Add garlic and cook for 5 more minutes or until strips are cooked through, turning occasionally. Drain beef and garlic in a fine-mesh strainer, then transfer to a bowl with avocado mixture. Add fettuccine and toss.

Divide fettuccine mixture among 4 plates, then top each with a quarter of tomatoes.

Corinne~

Vegan Pot Pie

Pie Dough

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 1/2 cup ice water (approx.)

Filling

• 3 tablespoons canola oil
• 1 unit onion, diced
• 2 small Yukon Gold potatoes (about 320 g), peeled and diced
• 2 unit carrots, diced
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh sage
• 2 teaspoons chopped fresh thyme
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 2 cups plain soy beverage
• 4 unit meatless chicken breast portions (about 450 g), chopped
• 1 cup frozen peas

Pie Dough

1. Place flour, baking powder and salt in food processor; process until combined. Add oil; pulse on and off until combined. Pulsing on and off, gradually add ice water through feed tube until soft dough forms. Form into a ball. Flatten into disc. Wrap in plastic wrap. Chill at least 30 minutes.

Filling

1. Preheat oven to 375F (190C).
2. In saucepan, heat oil over medium heat; cook onion until softened, stirring occasionally, about 5 minutes. Stir in potatoes, carrots, garlic, sage, thyme, salt and pepper; cook for 2 minutes longer. Stir in flour; cook, stirring, for 1 minute. Gradually stir in soy beverage and ½ cup (125 mL) water, stirring constantly. Add meatless chicken breasts and peas; bring to a boil. Reduce heat to simmer; cook for 2 minutes. Transfer mixture to 11 x 7-inch (2 L) glass baking dish. Cool slightly.
3. Meanwhile, on lightly floured surface, roll out pie dough to scant 13 x 8 inch (33 x 20 cm) rectangle. Place over filling, pinching to form decorative border around edge. Cut out 1 inch (2.5 cm) circular vent in centre. Bake in centre of oven until golden brown on top, about 40 minutes. Cool 10 minutes before serving.

Corinne~

Grilled Chicken Grenades

• 4 teaspoons paprika
• 1 tablespoon onion powder
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons chipotle chili pepper powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme leaves
• 1 teaspoon garlic powder
• 2 unit boneless skinless chicken breasts, about 500 g
• 1 package sliced Havarti cheese 170 g
• 1 package sodium-reduced bacon 500 g
• 1/2 cup drained pickled jalapeño slices
• 2 tablespoons apple jelly
• 2 tablespoons hot pepper jelly

1. In small bowl, stir together paprika, onion powder, salt, pepper, cayenne, chipotle powder, oregano, thyme and garlic powder. Measure out ¼ cup (50 mL) to use in grenades. Store remaining in tightly covered jar.
2. Preheat oven to 375F (190C). Line a baking sheet with nonstick foil.
3. Cut chicken breasts lengthwise into thin slices, about 1/4 inch (5 mm) thick. Set aside. Cut cheese slices into strips the same width as bacon slices. Lightly dust another baking sheet with 2 tbsp (25 mL) of the spice rub. Place half of bacon slices on baking sheet, side by side. Top each bacon slice with a chicken strip and a cheese strip. Place one jalapeño ring at one end of each; roll into pinwheels. Secure each with a toothpick. Redust baking sheet with another 2 tbsp (25 mL) spice rub and repeat with remaining bacon, chicken, cheese and jalapeño rings.
4. Stand grenades up on foil-lined baking sheet (not on their sides). Bake in centre of oven for 20 minutes.
5. Meanwhile, in 1 cup (250 mL) glass measuring cup, combine two jellies; microwave on HIGH for 20 to 30 seconds or until melted. Remove grenades from oven and brush with jelly mixture. Either return to oven for 10 minutes longer or transfer to barbecue preheated to medium heat to crisp for 2 to 3 minutes.
6. Serve warm.

Corinne~

Recipe To Riches

The Food Network has a new show called Recipe to Riches. This show gives one Canadian a chance to win $250,000.  Each week there is a different food category and one winner is chosen from that episode and that winner takes home $25,000.  After all the finalists are chosen it is up to Canada to vote for the Grand Prize Winner of $250,000.  Not only do they win the $25,000 their recipe is featured as a new product for Loblaw Grocery stores across Canada.  If first heard of this show two weeks ago when my daughter and her boyfriend were talking about Chicken Grenades on facebook.  My first thought was shooting dead chickens out of a potato gun, so I figured I best ask what Chicken Grenades were.  My daughter and her boyfriend told me about these tasty morsels and how good they were, which made me want to try them.  They were also confident that they could re-create them as they made notes as they watched the show. 

So the next time I was in SuperStore I picked up a box of Chicken Grenades and all I can say is YUMMY!! If you like spicy you'll enjoy these.

Earlier in the day I was reading the latest copy of President's Choice Insider Report that is packed with lots of ideas for entertaining and noticed that there was a website for a recipe in the report.  So after checking out the Presidents Choice website I found the recipes from the show Recipe To Riches. 

Week 1 winner is Luscious Lemon Pudding Cake created by Glo McNeill --- her recipe can be found HERE

Week 2 winner is Peach Bliss created by Jacqui Keseluk --- here recipe can be found HERE

Week 3 winner is Chicken Grendes created by John Grass --- his recipe can be found HERE

Week 4 winner is Hazelnut Stew With Sweet Potato Bannock created by Melaney Gleeson-Lyall --- her recipe can be found HERE

I have my PVR set to record all new episodes of the show so I don't miss any more of the episodes.  There are only 4 more left.


Corinne~

French Toast Muffins

 

3 eggs

1 1/2 cups1% milk

1/3 cupsugar

1 tbsp Pure Vanilla Extract

1 tspground cinnamon

10 slices Multi Grain Bread, cubed

1 cup frozen Mixed Fruit (strawberry, raspberry & blackberry)

2 tbsp Pure Maple Syrup

In a bowl, whisk together eggs, milk, sugar, vanilla and cinnamon until well combined. Add cubed bread and toss gently until the egg mixture is absorbed. Add berries and toss gently to combine.

Divide muffin mixture evenly into a greased muffin tin and drizzle with maple syrup. Bake in the centre of a preheated 375°F (190°C) oven for 25 min.

Cool completely then wrap individually in plastic wrap and store in a resealable plastic bag or container to freeze.

To reheat frozen muffins, remove plastic wrap and place in microwave on defrost for 1 min. If desired, drizzle warm muffins with a little more maple syrup before serving.


Corinne~

Biscotti

Did you know? Biscotti (pronounced bee-SKAWT-tee) are popular Italian cookies that have been baked twice — first as a loaf, and then a second time sliced — until they are crisp.

Fibre 1~ Power Biscotti

2 cups FIBRE 1 Original cereal, crushed
1 1/2 cups flour
1 cup sugar
3/4 cup large flaked or quick- cooking oats
1/2 cup sliced almonds
1/2 cup finely chopped apricots
2 tsp baking powder
3 eggs, lightly beaten
1 tbsp canola oil
2 tsp almond extract
1 tsp vanilla

Heat oven to 350°F (180°C). Combine crushed cereal with flour, sugar, oats, almonds, apricots and baking powder in a large bowl.

In another bowl, combine eggs, oil and extracts. Mix well. Stir into Fibre 1* mixture until well blended (dough will be dry and crumbly).

Turn dough out onto a lightly floured surface and knead 10 to 15 times. Divide dough in half and shape each half into a log about 8-inches (20 cm) long and 3-inches (7.5 cm) wide. Place on parchment paper-lined baking sheets. Bake 30 minutes. Remove from baking sheet; cool 10 minutes on cooling rack.

Reduce oven temperature to 325°F (160°C). Cut each log into 1/2- inch (1 cm) slices. Place on baking sheet and bake 15 minutes. Turn biscotti over and bake 15 to 20 minutes longer.

Cool 5 minutes; remove from baking sheet. Cool completely on cooling rack.


Corinne~

Spicy Beef With Shrimp and Bok Choy

 

• 1/4 cup(s) rice wine
• 1 1/2 tablespoon oyster sauce
• 2 teaspoon cornstarch
• 4 teaspoon canola oil
• 3/4 pounds sirloin steak
• 1/4 teaspoon red pepper crushed
• 10 large raw shrimp
• 1 pounds bok choy

1. Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
2. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes.

3. Transfer the beef, shrimp and any juices to a plate.

4.Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture.

5. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute. 

 Nutritional Info (Per serving):

Calories: 204, Saturated Fat: 2g, Sodium: 384mg, Dietary Fiber: 1g, Total Fat: 8g, Carbs: 6g, Cholesterol: 54mg, Protein: 22g

Corinne~

Golden Caramel Cheesecake Bars

For all occasions my kids have certain requests for dessert from pies, to tarts, to cakes including cheese cake.  So for thanksgiving my youngest daughter asked for pumpkin cheese cake.  So what I decided to do was a bit of a compromise....I would do pumpkin pies and a cheese cake separately.  For the pumpkin pie, I cheated and bought the pies but the cheesecake I am making and I decided on these delicious Golden Caramel Cheesecake Bars.

Golden Caramel Cheesecake Bars

24 Golden Oreo Cookies, divided

2 Tbsp. butter, melted

25 Kraft Caramels

1 Tbsp. water

2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1 jar (198 g) Jet-Puffed Marshmallow Creme

1 egg

HEAT oven to 350°F.
LINE 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Process 14 cookies in food processor until finely crushed; mix with butter. Press onto bottom of prepared pan. Bake 10 min. or until golden brown. Cool 10 min.
MEANWHILE, microwave caramels and water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Coarsely chop remaining cookies.
BEAT cream cheese and marshmallow creme in large bowl with mixer until well blended. Add egg; mix well. Stir in chopped cookies; pour over crust. Drop spoonfuls of caramel over batter; swirl gently with knife.
BAKE 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into bars.

Store in tightly covered container in refrigerator.

Make Ahead - Bars can be stored in refrigerator overnight before serving.

Corinne~

Jalapeno Chicken Breasts - Slow Cooker Recipe

A slow cooker is one of my favorite appliances, especially during the fall, winter and spring.  I can put on homemade soup, chili, or another recipe in the morning and when I get home supper is made, with the exception of a salad or veggie in some instances.  A favorite of my family is BBQ Pulled Pork, using a Club House seasoning pkg for BBQ Pulled Pork. Here is a new recipe that I am definitely going to try very soon.  Jalapeno and chicken...what a great combination. 

Jalapeno Chicken Breasts

6           Bone-in chicken breast halves, skinned

1           Tablespoon chili powder 
1 1/8     Teaspoon salt  
1/2        Cup reduced-sodium chicken broth
2           Tablespoons lemon juice
1/3        Cup sliced pickled jalapeño chile pepper, drained
1           Tablespoon cornstarch
1           Tablespoon cold water

1           8-ounce package reduced-fat cream cheese (Neufch¿¿tel), softened and cut into cubes
2           Slices bacon, crisp-cooked, drained, and crumbled (optional)**

** Turkey bacon can be used instead.

Sprinkle chicken with chili powder and salt. Arrange chicken, bone sides down, in a 4 1/2- to 6-quart slow cooker. Pour broth and lemon juice around chicken. Top with drained jalapeño pepper.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

Transfer chicken and jalapeño pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.

If using low-heat setting, turn to high-heat setting. For sauce, in a small bowl, combine cornstarch and the water; stir into cooking liquid. Add cream cheese, whisking until combined. Cover and cook about 15 minutes more or until thickened. Serve chicken with sauce. Sprinkle with bacon if desired.


Serve with Mexican rice or mashed potatoes, choice of vegetable and/or salad.

 
Corinne~

Zucchini with Farmers Sausage

I wanted to share with you my latest recipe creation so to speak.

A couple of weeks ago my sister-in-law was up for the weekend and she brought us some tomatoes and a zucchini.  Right away my family asked me to make the zucchini up with farmers sausage like I did a couple of years back.  Well I went to looking for my recipe and could not find it any where.  Even when I searched in Google I couldn't find what I was looking for.  So I was on my own for this one.  First task was to try and remember what all the ingredients were....

Zucchini
Farmers Sausage
Onion
Potato(I tried shredded hasbrowns)
Salt & Pepper to taste
Garlic Plus Spice (just enough for flavor)

To begin I cut the zucchini in half, peeled it and took out the seeds, then sliced it into slices add them to a frying pan with a bit of butter, salt & pepper.  Then I sliced up the farmers sausage added that to a frying pan with a bit of butter so the meat doesn't stick and fried the zucchini.  Chopped the onion and fried it in butter added the hashbrowns to the mix and continued to fry. Once the zucchini was done I added the fried farmers sausage to the mix, then added the onion and hasbrowns once they were cooked.  Once everything was mixed together I added a salt & pepper to taste along with some Garlic plus. 

Served with a salad, everyone enjoyed our Zucchini with Farmers Sausage.

Next time I will use diced hashbrowns.


Corinne~

Packing A Healthy Lunch

Today I was reading my email newsletter Losing It with Jillian Michaels.  There is always an interesting article about someones success, a healthy recipe, tips and sometime exercises.  Today she posted an awesome recipe for Italian Pork Pita Pockets, that sound so delicious.  Being that I am trying harder and harder to pack my own lunch for work, all part of the trying to live a healthier lifestyle, which lately hasn't been going very well.  Oh well I am not going to get down on myself, it is just time to start over again.  I am a huge fan of the Clean Eating Magazine which has wonderful articles and recipes.  The magazine even has a two week menu for you to follow as well.  I have tried a few different recipes from the Clean Eating Magazine and they have been a hit with my family.  The nice thing about preparing our meals and lunches, we know exactly what we are eating unlike fast food and pre-packaged meals, no hidden ingredients. 

I am going to have to give these Pita Pockets a try.....maybe this weekend.

 Italian Pork Pita Pockets

• 1 large red onion, cut into 8 wedges and separated
• 2 tablespoons balsamic vinegar
• 8 boneless pork loin chops, 2 oz. each
• 2 green bell peppers, each pepper cut into 8 lengthwise strips
• 2 portobello mushrooms, cut into 8 slices and separated
• 1 tablespoon olive oil
• 1/2 teaspoon dried Italian seasoning
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon fennel seed
• 8 100% whole wheat pitas, cut into halves
• 4 slices part-skim mozzarella cheese, 1 oz. slices, cut in half

1. Heat oven to broil.
2. Coat a large baking pan with cooking spray. Arrange pork chops and vegetables in a single layer on baking pan.
3. In a small bowl, combine balsamic vinegar, olive oil, Italian seasoning, red pepper flakes, and fennel seed. Brush mixture on both sides of pork chops.
4. Broil 5 to 6 inches from heat for about 6 to 10 minutes, or until pork is browned and vegetables are crisp-tender. Remove from oven and divide pork and vegetables among pita pocket breads.
5. Add 1 slice of cheese to each sandwich and enjoy!

Makes 8 sandwiches (4 servings).

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 240
Total Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 75 mg
Sodium: 280 mg
Total Carbohydrate: 21 g
Protein: 21 g
Corinne~

Homemade Pita Chips

 1 bag of large pitas (usually holds 8-10) - the kind that can be used for sandwich pockets
extra virgin olive oil - for brushing the pita tops
dried herbs - I like mixed Italian or Oregano
cayenne pepper or paprika - sweet or spicy is up to you
garlic powder
 Preheat the oven to broil and place a rack in the middle of the oven.

Cut pitas in half cross-wise, and then split halves so that there is a rough side and a baked side. Keep the rough side up to absorb the olive oil.

Cut pita halves into 3-4 wedges per half.

Place wedges on foil-lined cookie sheets and brush with olive oil and sprinkle with garlic, herbs and cayenne or paprika.

Place the cookie sheet in the oven with the door ajar. This doesn’t take very long, just a couple of minutes. You need to watch them …they burn quickly.





Corinne~