Wednesday, December 19, 2012

Peppermint Chocolate Oreo Bars

1 box chocolate cake mix (I used Duncan Hines Triple Chocolate Fudge)
1/2 cup (1 stick) unsalted butter, softened
1 egg
1 14oz can fat free sweetened condensed milk
1/4 tsp peppermint extract (I used the dry)
14+ Christmas Oreos (or regular), broken up
1.5 cups semi-sweet chocolate chips
3 candy canes, smashed

Preheat of to 350 degrees. Spray a 9x13 pan with nonstick cooking spray.
In a medium bowl mix together cake mix, butter, egg and peppermint extract. (I started with a for and then used my hands to get it all together.  Once mixed, it will be a dough consistency, press into prepared pan.  Sprinkle broken Oreos, then pour condensed milk over top.  Sprinkle chocolate chips over top.  Bake for 20-25 minutes, or until baked all the way through. Sprinkle crushed candy canes. *Optional* crush a couple more oreos on top when still hot!

I adapted this recipe from this recipe that I found on Pinterest! Of course I had to tweak it to make it more Christmas-y for my office Christmas Dinner tomorrow, because really, who doesn't love chocolate and peppermint together?!

Sunday, September 30, 2012

Vegan Pumpkin Pie Pancakes

1 cup - Heart Healthy Bisquick
1/4-1/2 cup - pureed pumpkin, depends on how pumpkin-y you want it
1/4-1/2 cup - almond milk, depends on how much pumpkin
1tbsp - sugar
1tsp - ground cinnamon
1 tsp - pumpkin pie spice
1/4 tsp - nutmeg
1/4 tsp - allspice

Mix all ingredients in a bowl together, using less or more almond milk, I slowly poured it in until the batter was the consistency I need.
Pour about a 1/4 cup of mixture onto a prepared griddle.
Makes 12 silver dollar sized pancakes

Saturday, September 15, 2012

Pumpkin Pie Oatmeal

1/4 cup Old Fashion Oats
1/4 cup canned pumpkin (NOT pumpkin pie filling!)
1/4 cup Non-Fat Caramel Macchiato Creamer
1/8 tsp pumpkin pie spice
1/8 tsp cinnamon (optional)
1/4 tsp sugar (optional)
1/2 tsp pecans (optional)

Combine all ingredients, except nuts, in a small sauce pan over medium-low heat, heat through until creamy.
Serve warm and top with nuts and enjoy!

Instead of using creamer you can use non-fat milk or unsweetened almond milk

Monday, August 20, 2012

Slow Cooker Cordon Bleu

4 boneless skinless chicken breast
8 slices of ham (I used lunch meat)
4 slices of Swiss cheese
1 can low sodium, reduced fat cream of chicken soup
1 can low sodium chicken broth
1 box of corn bread stuffing mix
salt and pepper to taste

Mix can of cream of chicken soup and about half the can of chicken broth, pour a little enough to cover the bottom of the slow cooker.  Salt and pepper both sides of the chicken, place in slow cooker.  Place 2 slices of ham and 1 slice of cheese on top of each piece of chicken, pour rest of cream of chicken soup mixture.  Cover with stuffing mix, pour remaining chicken broth on top.  Cook on low for 4-6 hour of high for 2-3 hours. 

Tuesday, August 14, 2012

Chicken Enchiladas

24 corn tortillas
about 2 cups shredded chicken (I used both breast of a rotisserie chicken)
4 cups (1 big bag) Shredded Mexican Blend cheese
2 small cans enchilada sauce (your spice preference)

Preheat oven to 350.
Spray a 9x13in pan with non-stick cooking spray.
In a bowl, combine shredded chicken, 1 - 1.5 cup of shredded cheese, 1 can sauce.

Take 2 tortillas, layered with cheese a little, maybe about a tablespoon, in the middle (like a quesadilla!) then take a heaping tablespoon (or 2 ;) ) of the chicken mix, roll and place seam side down in pan.  Repeat until you have 12 enchiladas.  Pour remaining can of sauce over enchiladas and top with the remaining cheese.  Bake for 15-20 minutes or until cheese is melted and bubbly!  Then enjoy!  I served mine with black beans and rice and white hominy.

Wednesday, June 6, 2012

Chicken Fajita and Black Bean Egg Rolls

Chicken Fajita and Black Bean Egg Rolls

2- chicken breast (seasoned with fajita seasoning and baked at 400F for about 25-30 mins)-shredded
1-can low sodium Black beans, drained and rinsed
1- cup frozen corn kernels
1-2 cups of shredded cheese, mexican blend (all depends on how cheese you want it)
1-package egg roll wrappers
salsa/pico de gallo
jalapenos, bell peppers

Preheat oven to 350.
In a bowl mix together chicken, beans, corn, cheese and other ingredients.  Lay out 1 egg roll wrapper, place 2 heaping tablespoons of chicken mixture in middle.  Fold in 1 corner, then 2 side corners and roll to last corner to close. (Use this diagram to see how to roll)  Repeat for the rest of the wrappers.
Spray egg rolls with non-stick cooking spray.  Bake on a cookie sheet for 12-15 minutes or until wrappers are golden brown and crunchy.

These came out really good.  I got the idea from a vegetarian recipe I found on Pinterest.  I used stuff that I had laying around my kitchen, I wish I had some salsa to add o the mixture to make it more southwestern, I'll have to try that next time.  I think some queso on top would make them even more delicious!
If you're interested be sure to follow me on Pinterest

Wednesday, February 8, 2012

Pork Tenderloin in a Mushroom Cream Sauce

1- pork tenderloin (size of your choosing)
2 -small pints of mushrooms (I did 1 white cap and 1 baby portobello) sliced
2 - small cans reduced fat/sodium Cream of Mushroom soup
1/2-can skim milk (I measured with a soup can)
1 - med-lg potato, cubed (completely optional, I used it for the starch and to help thicken)
salt, pepper, onion and garlic powder to taste
*optional* 2 pinches of red pepper flakes

In a slow cooker pour a little of the cream of mushroom soup to cover the bottom, place tenderloin, salt, pepper, and onion and garlic powder both sides. Add sliced mushrooms and potato. Pour remaining soup and milk on top, making sure the tenderloin is well coated. "Stir" in more salt, pepper, onion powder, garlic powder and red pepper flakes if desired.
Cook on low for 6-8 hours or on high for 3-4 hours, or until pork is pull apart ready!

I served it with parmesan crusted asparagus and broccoli.