Savory Chicken and Potatoes..

This diet thing isn’t so bad right? I love my George Foreman grill. It’s one of the best purchases towards kitchen stuff I have ever made. I got it at a Black Friday sale, so the price was right! This thing didn’t disappoint me tonight. I wanted chicken badly tonight but I wanted a healthy recipe. I remember a month or so back when Katie from Good Things Catered made grilled chicken and since grilled chicken is as diet friendly s it comes, I decided to give this recipe a go. I ended up doubling the recipe and making some substitutions for a couple things. This chicken, let me tell you, was sooo moist, tender and savory (and easy to boot!!). Thanks Katie for a great recipe!!

Ingredients:
1 pack chicken breasts
2 Tbsp olive oil
3 Tbsp balsamic vinegar
1 tbsp garlic salt
1/2 tsp coarsely ground pepper
Montreal Chicken seasoning

Preheat the Foreman grill. Mix olive oil, vinegar, garlic salt and pepper together in a bowl. Pound chicken down to about 1/2 – 3/4 in. thick to tenderize and make the chicken faster to grill. Dip chicken in mixture on both sides, and place chicken on the grill (for me, one piece fit at a time. Then, sprinkle the Montreal seasoning on top of the chicken and put the grill top down. Grill for 5 minutes, or until done. Repeat for the rest of the chicken.

The spread..

Yum! Time for my closeup!

And just one more stab to make sure it’s still indeed dead!

Serves 6 (cut breasts in half for a correct portion size)

Nutritional Info:
Calories 176.3
Fat 6.0 g
Fiber 0
Points: 4

Now, onto another easy dish, which is a favorite of mine. This is off the Lipton Onion Soup mix box. I made oven roasted potatoes. Here is the recipe…never fails and once again, easy and good!

1 pack Onion Soup mix
1/3 cup olive oil
5-6 medium Yukon Gold potatoes (use whatever potatoes you want…these are just my favs)

Preheat oven to 425 degrees. Cut the potatoes into 4-6 pieces (depending on potato size) and place in a 9×13 baking dish. Drizzle olive oil and soup mix on top and mix together (best done with hands I find!). Place in oven for about 30 minutes or until done. YUM!

Zoom in of that starchy goodness!

I could just sit with a fork and eat it all!! Can’t wait for lunch tomorrow now :)

Serves 9-10 ppl

Nutritional Info:
Calories 183.2
Fat 8.0 g
Fiber 3.1 g
Points: 4

Do you like Spring stuff? I sure do!!

I absolutely love my Google reader! I’ve been inspired by so many people who share a passion in the kitchen like I do, and it’s great to brag on a few people :). I added Megan from Megan’s Cookin’ to my subscriptions today since Abby from Abby Sweets gave her a shout out, and her blog just looks great!

Megan is giving away free spring kitchen/baking stuff! Who can hate free? All you have to do is reply to her blog to gain an entry, subscribe to gain another entry, and then if you post in your blog about this giveaway you get 5 more entries! 7 chances to win cutesy spring stuff? Heck yeah!!

Here is a pic of the prize :) Have fun!!

Green Bean Casserole (with a twist)

I love Green Bean Casserole! When I was making diet coke chicken, I realized I needed a side item. I found 2 cans green beans and the onions, however, no mushroom soup! So, I improvised. I figured broccoli cheese, being a creamy soup, would take its place, and boy did it! I found it to be better!! I usually use the recipe off the French’s bag.

Here it is!

Ingredients:
1 (10 3/4) oz. can CAMPBELL’S® Cream of Mushroom Soup (I used broccoli cheese soup)
3/4 cup milk
1 1/3 cups FRENCH’S® French Fried Onions
4 cups cooked whole green beans (I used 2 regular cans)

Directions:
1. MIX soup, milk, 2/3 cup French Fried Onions, and beans in 1 1/2-qt. baking dish.
2. BAKE at 350°F for 30 min. or until hot. Stir.
3. TOP with remaining onions. Bake 5 min.

Take a whole spoonful!

Diet Coke Chicken Revisited!

I’ve made this before on my blog, and it’s a favorite. However, last time there were no pics so here they are!

Diet Coke Chicken

Source: Aimee’s Adventures

1 cup ketchup (I do half ketchup, half bbq sauce)
1 can diet coke
1 pack of boneless, skinless chicken breasts

Put chicken in a non-stick skillet with some olive oil. Brown chicken on both sides for a couple minutes. Then, pour ketchup (and bbq sauce) and diet cola over the chicken. Turn heat to medium high and cook chicken for 45 minutes, stirring occasionally. Cover, reduce heat to simmer and cook another 15-20 minutes. Remove lid, and cook until sauce thickens and sticks to chicken. Sauce will taste like BBQ and the chicken is very tender.

Simmering away!

Zoom in on that BBQ yumminess!

Finished product..

Blake Makes! PBDDL!

The wonderfulness that is peanut butter dulce de leche (otherwise known as PBDDL) came in earlier this week, and let me tell you how excited I was! How do you get it? Go to Blake’s website and sign up to be in Soopz! He is a foodie like many of the bloggers that are Soopz members, and he has a new product, which is PBDDL. In order to get the word out, he has giveaways of his products, and now I’m pretty sure many people are all anxiously awaiting it’s selling debut! (mmm)


Another bonus? He is a fellow NOLA-ian. Represent f’real!

With my PBDDL, I made cupcakes! Weight Watchers friendly cupcakes! Now these were flimsy, but there was nothing bad to say about the richness and taste of it…just take a spoon and go crazy! Mmm…

Recipe

10 oz. diet coke
1 box Chocolate cake mix
1 egg white

Bake according to the box recipe. However, halfway in the middle of the baking time, I placed mini Reese’s cups inside, and then let it bake the rest of the time.

The real fun is here…thanks to Allrecipes!

I 1/4ed the recipe though since I only had 1/4 cup of peanut butter to work with :). Delicious though!!

INGREDIENTS

* 1/8 cup butter, softened
* 1/4 cup creamy peanut butter (used PBDDL)
* 3/4 tablespoons milk, or as needed
* 1/2 cups confectioners’ sugar

DIRECTIONS

1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.



Happiness = New Apron!

I went to Etsy and bought this, because I’m all about supporting fellow crafters! It’s more cute than I thought it would, so this girl rocks!

Thanks again to indulgeaprons

Packaging is SO cute!

The happy chef!

Steak Sandwich Delight!

I had been craving beef for quite some time and let me tell you, it was well worth the wait! My dad brought home tons of hamburger buns, leftover from a concession stand at the rec park he coaches at, so this used them quite nicely. This recipe was yum! I would recommend tenderizing the meat more than the marinade does though. It was a slight bit tough!

Enjoy this with some grated cheese…I had pepperjack..yum!

Source: Cooking Light

Ingredients

Steak:
3/4 cup cola (used diet cola)
2 tablespoons red wine vinegar (used balsamic)
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/2 teaspoon ground chipotle chile pepper
4 garlic cloves, crushed
1 bay leaf, crushed (didn’t have this)
1 (1 1/2-pound) flank steak, trimmed

Remaining ingredients:
Cooking spray
6 (1/2-inch-thick) slices Vidalia onion
6 (2-ounce) Kaiser rolls (I used hamburger buns)
12 (1/4-inch-thick) slices tomato

Preparation
To prepare steak, combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator for 2 hours, turning bag occasionally. Remove steak from bag, reserving marinade. Pour marinade into a microwave-safe bowl; microwave at high 2 minutes or until mixture comes to a boil. Set aside.
(forgot to do this step…may have played a huge factor in tenderizing the meat!)
Prepare grill.

Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until steak is medium-rare or desired degree of doneness. Remove steak from grill; cover and let stand 5 minutes. Place onion slices on grill rack; grill 4 minutes on each side, basting occasionally with reserved marinade. Place rolls on grill rack, cut sides down; grill 2 minutes or until lightly browned.

My trusty Foreman!

Basting…

*Drool*

Cut steak diagonally across grain into thin slices. Spread 2 tablespoons dressing on bottom half of each roll. Divide steak, tomato, and onion evenly among bottom halves of rolls. Top with top halves of rolls.

Yield: 6 servings (serving size: 1 sandwich)
Nutritional Information

CALORIES 417(24% from fat); FAT 11g (sat 3.3g,mono 3.8g,poly 2.2g); PROTEIN 30.5g; CHOLESTEROL 38mg; CALCIUM 104mg; SODIUM 747mg; FIBER 3.2g; IRON 3.9mg; CARBOHYDRATE 49.1g

Chewy Thin Mints

These came out really rich but good. Remind me SO much of the taste of girl scout cookies but really chewy. I left about 8 at home with the fam and brought the rest to work. They were gone in minutes!

Chewy Thin Mints
Source: Cooking Light

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/2 cup packed brown sugar
1/2 cup granulated sugar
3 tablespoons butter, softened
3 tablespoons applesauce
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 large egg white, lightly beaten
Cooking spray

Preparation
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and baking soda in a small bowl, stirring well with a whisk.

Combine the brown sugar and next 5 ingredients (brown sugar through peppermint extract) in a medium bowl; beat with a mixer at high speed for 2 minutes. Beat in the egg white. Add flour mixture; beat at low speed until well-blended.

Coat your hands lightly with cooking spray. Shape the dough into a 6-inch log. Wrap log in plastic wrap; freeze 1 hour or until firm. ** For me, firm was after 24 hours, and it wasn’t really firm but it was enough to manage with! **

Preheat oven to 350°.

Cut the log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets lightly coated with cooking spray. Bake at 350° for 10 minutes. Remove from pans; cool on wire racks.

** I then melted white chocolate and drizzled that on top of the cookies with sprinkles. Added food coloring for a fun look :) **

Would you like a bite?

Makes 2 dozen cookies (serving size: 1 cookie)

Nutritional Information

CALORIES 76(22% from fat); FAT 1.8g (sat 1.1g,mono 0.5g,poly 0.1g); PROTEIN 1.2g; CHOLESTEROL 4mg; CALCIUM 8mg; SODIUM 33mg; FIBER 0.2g; IRON 0.7mg; CARBOHYDRATE 13.7g

A Dog’s Therapy…

My poor dog today…we have had severe weather all day and there was a funnel cloud sighted in my town :(.

After doing some research online, I found the perfect dog treat recipe…simple and nutritious! Thanks Brown Eyed Baker! :)

This made a bunch of little heart treats and she gobbled up a couple :D I would half this for next time though!

PB Dog Treats

1 cup Natural Peanut Butter
2 cups Whole Wheat flour
1 cup 2% milk
1 tablespoon baking powder

Mix wet ingredients in one bowl (pb and milk). Mix dry ingredients in a different bowl (flour and baking powder). Mix wet ingredients slowly into dry ingredients. Bake at 350 degrees for 20 minutes or until starting to brown.

This made a ridiculous amount..

Dixie enjoying the treats :D

Please!! Can I have sah-more??

I believe the Reese’s factory exploded in my 8×8 pan

This is another recipe from bakingblonde’s blog. It’s sooo amazing! The kitchen smells heavenly and these are my first brownies I’ve ever made from scratch. They came out super moist too!! These are not for the dieters…oh well! I’m bringing half to work tomorrow so there isn’t that much to tempt me!

Double Peanut Butter Cheesecake Swirled Brownies

3/4 cup butter, very soft (not melted but softer than room temp)
1 cup sugar (I used 1/2 c of splenda and 1/2 c of sugar)
1 TBS vanilla extract
2 large eggs
1 oz. unsweetened baking chocolate, melted (I used another oz of semi sweet instead because I love sweeter chocolate)
1 oz. semi-sweet baking chocolate, melted
1/2 cup all purpose flour (I used whole wheat flour)
1/2 cup cocoa powder
1/4 tsp baking powder
1/4 tsp salt

Peanut Butter Cheesecake Swirl
4 oz cream cheese, softened (I used 1/3 less fat)
1/2 cups creamy PB
1/3 cup sugar (I used splenda here)
1 egg
1 tsp vanilla

5-6 Reese’s peanut butter cups (regular size) cut into 6-8 pieces each
IMPORTANT: Do NOT omit the Reese’s Peanut Butter cups. They take these brownies over the top and add the “Double” Peanut Butter taste the title tepts tastebuds with

Preheat oven to 350. Line an 8×8″ square pan with foil and lightly coat with PAM cooking spray.

In a microwave safe bowl melt the two baking chocolate squares in 30 second intervals stirring after each interval until smooth and melted after stirring. Do not scortch! Remove from microwave and allow to come to room temperature.

In a large mixing bowl, Beat together butter and sugar until combined. Beat in eggs one at a time until blended. Add vanilla and melted chocolate. Mix to combine. Combine dry ingredients in medium bowl and wisk together. Gradually stir dry ingredients into butter mixture. Do not overmix.

In separate mixing bowl, beat together cream cheese, peanut butter sugar and vanilla until smooth. Add egg and beat until just combined.

Spread about 2/3 of chocolate brownie batter into prepared pan. Evenly drop 1/2 of cheesecake batter in dollups over brownie batter. Run a knife through both mixtures to slightly swirl.

Dollop remaining brownie batter and cheesecake batter over swirled mixture. Run knife through the brownie and cheesecake dollops (not all the way through the already swirled layer) to create a swirled pattern.
Bake for 35- 40 minutes**, or until center is set and a toothpick inserted in the center has a few crumbs stuck to it. Do not over bake or they will harden, if under baked they will be too gooey. Every oven is different so watch and check these after about 30 minutes of baking to ensure they are done.

**After about 30 minutes of baking (with about 5-7 minutes of baking time left, you just need to eyeball it) gently place cut up Reese’s cups over top of almost fully baked brownies. Finish baking until a toothpick inserted in the center has a few crumbs stuck to it. The Reese’s PB cups will melt but hold their shape slightly. Cool completely on wire rack before cutting and serving.


Here is the batter..

The finished product…

Want a bite? mmm…

Nutritional Info: (if I dare)

If you go by the regular recipe, it’s about 400 cals/brownie for 12 brownies. However, I cut them into 16 and my substitutions make them:

Calories 244.1
Total Fat 17.8 g
Total Carbohydrate 19.4 g
Dietary Fiber 2.2 g
Sugars 11.4 g
Protein 5.7 g

Weight Watchers Points: 6 (a splurge well worth it!!)