Chicken with Sherry Vinegar Sauce

I love this chicken dish because it's easy, and it has such a light, subtle flavor! It's one of my Cooking Light favorites.

Chicken with Sherry Vinegar Sauce

4 (4-ounce) skinless, boneless chicken breast halves
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. butter
1 tsp. olive oil
1/2 c. minced shallots
3/4 c. fat-free, less-sodium chicken broth
3 Tbsp. sherry vinegar or red wine vinegar
2 Tbsp. whipping cream
1 Tbsp. chopped fresh parsley

Sprinkle chicken with salt and pepper. Heat the butter and oil in a large nonstick skillet over medium-high heat. Add chicken, cook 4 minutes on each side. Remove from pan; keep warm. Add shallots to pan; saute 1 minute. Stir in chicken broth and vinegar, and cook 2 minutes. Add whipping cream; cook 1 minute. Serve sauce with the chicken. Sprinkle with parsley.

Serve with rustic mashed potatoes and steamed green beans for a classic combination.

Spinach Dip

What Superbowl Party would be complete without yummy Spinach Dip in a bread bowl?!

Spinach Dip with a Twist

1 box Knorr spring veggie soup/dip mix
1 env. Ranch dressing mix
10 oz. chopped fresh spinach
1 can sliced water chestnuts
1 c. sour cream
1 c. mayonnaise
1 can crab, drained

Mix all ingredients together. Refrigerate 1-2 hours.
Hollow out the center of a sour dough bread loaf (found in the deli section of your supermarket), putting the hollowed out pieces in a basket or bowl to eat with the dip later, spoon the dip into the bread bowl. Serve.

The crab and fresh spinach in this recipe really kicks it up a notch! Such a smooth, creamy, rich taste your guests will think you hired a caterer!

Pigs in a Blanket

Homemade piglets in a blanket with sweet crescent roll dough and your favorite variety of 'Lil Smokies' is a must have for the Superbowl Party 2011!!!

Pigs in a Blanket

1 batch of homemade Crescent Roll dough
1 pkg. of 'Lil Smokies'

Divide the crescent roll dough into 6 balls. Roll each ball out on a lightly floured surface to a 8-9" diameter. With a pizza cutter, cut the dough into16 triangles/slices. Roll each triangle around a 'Lil Smokie' starting at the widest end of the triangle. Continue until all the dough is used. Bake on a cookie sheet lined with parchment paper in a 350 degree oven for 15-20 minutes until the dough is golden brown.
Serve with mustard and ketchup for dipping.

Kids and adults alike LOVE these, and the recipe makes a lot of little piglets so there are plenty to go around!

Bourbon Meatballs

This is a timeless recipe. I'm sure I've eaten several versions of it but this one is not too sweet and not too boozy, a perfect compliment to cheese and crackers at your Superbowl Bash!

Bourbon Meatballs

1 c. BBQ sauce
3/4 c. bourbon
1/2 c. honey
1/2 c. prepared mustard
1/8 tsp. Worcestershire sauce
1 (32 oz. pkg) frozen cooked Italian-style meat balls, thawed

Cook first 5 ingredients in a Dutch oven over medium heat for 5 minutes. Add meatballs; bring to a boil. Reduce heat and simmer 25 minutes.

Tip:
The crock pot is a great way to cook and keep them warm during your event. Just put the meatballs in the crock pot, mix and cook the first 5 ingredients, pour over meatballs, cook on low for 2-3 hours. When you are ready to serve them turn the crock pot to 'warm', stirring every so often to keep them from burning.

Salsa Guacamole

Gotta have salsa and guacamole with chips at your Superbowl Party! Why not serve them together with this delicious dip?!

Salsa

1 can (14.5 oz) fire roasted or plain diced tomatoes, well drained
1/4 c. chopped onion
2 Tbsp. chopped fresh cilantro
1/4 tsp. coarse salt
1 clove garlic, finely chopped
1 small fresh jalapeno chili, seeded, finely chopped

Guacamole

3 ripe large avocados, pitted, peeled
2 Tbsp. fresh lime juice
1/2 tsp. coarse salt
1/2 tsp. red pepper sauce
1 clove garlic, finely chopped

In a medium bowl, stir together salsa ingredients. In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.
Serve with tortilla chips as desired. Yield 12 servings, approximately.

Break-an-Egg and party on my friends!!!

Carmel Dip

Planning your Superbowl Party? Here is an easy Carmel Fruit Dip recipe my friend Pam hooked me up with that will blow your socks off! Slice some apples, pears, kiwi, and bananas and watch them disappear when guests arrive!

Carmel Fruit Dip

8 oz. cream cheese
3/4 c. brown sugar
1/4 c. white sugar
1 tsp. vanilla

Mix until smooth. Serve with fruit.

You will definitely Break an Egg with this crowd pleaser!

Tastes from Childhood

My husband and I were discussing the breakfast cereal we grew up on when we were kids. His family always ate boxed cereal as far as he could remember. My family, however, was just the opposite. We ate everything from rice cereal (cooked rice in milk and sugar), to oatmeal, granola, cream of wheat, and corn meal mush! The occasional cold cereal was always Wheaties, Corn Flakes or Cheerios and on Sunday mornings, or a special day like a birthday or Mother's Day we enjoyed all the fixin's - pancakes with homemade maple syrup, sscrambled eggs, fried potatoes, and bacon!
I still try to vary my breakfast choices, although, now that I'm older I eat more for my health and only splurge occasionally on the fattening stuff like Corn Meal Mush!

Corn Meal Mush (serves 8-10)

4 c. water (option: 3 cups water, 1 cup milk)

1 c. corn meal

1 tsp. salt

Bring 3 cups water to a boil. Combine remaining 1 cup water (or milk), corn meal, salt; slowly pour into boiling water, stirring constantly. Cook until thickened, stirring frequently. Cover, continue cooking over low heat 5 minutes; stir. Serve hot with milk and syrup or with butter, salt and pepper.

Corn Meal Mush (serves 1-2)

2 c. water (option: 1 ½ cup water, 1/2 cup milk)

½ c. corn meal

½ tsp. salt

Bring 1 ½ cup water to a boil, mix ½ cup water (or milk), corn meal, salt. Add to boiling water, stir constantly until thick.

Serve hot with butter and molasses, honey, or syrup.

Break an Egg and enjoy this breakfast cereal when you have a super, calorie-burning day planned, like cutting wood, skiing, or hiking. You won't feel so guilty and you can fully enjoy it's yummy goodness!

Dinner for Two

It's always a challenge for me to cook for just my husband and I. We're not too fond of leftovers and yet don't like to be wasteful and throw food out. It's a fine line that I struggle with to be wise and healthy with what we've been given. I really like the options you have with a 1 quart crock pot. It's small enough to make perfect portions for one or two people, and with a removable canister you can wash it in the dishwasher for easy cleanup.
This recipe was passed on to me by my good friend Elizabeth. Thanks Lizzie!

Chicken Fajita Quesadilla's

1-2 chicken breast (1 breast per person)
1 package fajita seasoning mix
1/2 cup fat free chicken broth

Put all ingredients into a small crock pot, cook for 6-8 hours on low. Use two forks to shred the chicken and mix it with the liquid.

1/2 cup sliced onions (optional)
1/2 cup slivered bell pepper (optional)
1 Tablespoon butter
1 cup cheddar cheese, grated
1/2 cup gala apple, chopped (optional)
2-3 flour tortillas

While the meat is absorbing the liquid, saute onions and peppers in a tablespoon of butter.
Place a tortilla on a griddle or skillet, sprinkle the entire tortilla with cheese, put chicken, apples, onions, and peppers on half of the tortilla. Fold the tortilla over the loaded half, cut and serve with low-fat sour cream and salsa.

Break an Egg!

Make-Ahead-Meal

I'm always looking for dishes I can make ahead and put in the freezer to be used during a busy week. This one has a double benefit, it makes such a large casserole (13"x9") that it can be easily divided into two (8"x8") casseroles. Freeze one and use the other for dinner tonight, or freeze them both and have it to fall back on for unexpected guests! Another favorite from the Penrose Park's Pantry community cookbook.

Chicken Enchilada Casserole

1 onions, diced
6 Tbsp. butter
1 (10 oz.) cans 98% fat free cream of mushroom soup
2 (10 oz.) cans 98% fat free cream of chicken soup
1 c. chicken broth
1 small can green chilies
1 roasted, seeded, diced
12 corn tortillas
3 lbs. chicken, boned and diced (I like to use plain rotisserie chicken)
1 lb. longhorn or sharp cheddar cheese, grated (use low-fat cheese for a healthier option)

Brown onions; add soups, broth, and chilies. Lightly grease your casserole pan, place a layer of tortillas in the bottom of the pan, sprinkle some chicken, cheese, and soup mixture. Layer again using all ingredients with the cheese as the last layer. Bake at 350 degrees for 30 minutes.

Tip:
If you freeze this dish you will need to cook it for at least an hour if going directly from the freezer to the oven. If you have time to let it thaw, then 45 minutes should be sufficient.

Break an Egg and don't be surprised if your family asks for this dish on a regular basis!

Hot Chicken Salad

Casseroles are wonderful winter dishes. They warm your kitchen and are so versatile, from vegetables to main entrees, there are lots of hearty possibilities.
This recipe is from one of my favorite community cookbooks, the Penrose Park's Pantry. It was published in 1985 by a neighboring community up the road from where I grew up in Florence, Colorado. Many of the recipes in the Penrose Park's Pantry were ones I enjoyed at church and school potlucks as a kid. Now when I fix them for my own family, it's always a trip down memory lane!

Hot Chicken Salad

2 c. chopped chicken (I use rotisserie chicken, no flavoring)
1 can cream of mushroom soup (use 98% fat free soup for a healthier option)
1 Tbsp. lemon juice
3/4 c. Mayonnaise (I prefer low-fat mayo)
1/2 c. slivered almonds
1 c. chopped celery
1 small jar pimento (optional)
3 hard-boiled eggs, chopped
2 Tbsp. minced onion
1 cup crushed potato chips (it's much better if you use chow mien noodles instead!)

Grease casserole and put in a layer of potato chips (or chow mien noodles). Combine other ingredients and put on top of potato chips (or chow mien noodles). Sprinkle remaining potato chips (or chow mien noodles) on top. Bake 30 minutes in 400 degree oven, 375 degree oven if you use a glass or pottery dish.

Serve with a tossed salad and steamed broccoli florets and you have another Break an Egg meal your family will truly enjoy!

Simple Green Bean & Tomato Salad

I am one of those people who have to have a salad or fresh vegetable with nearly every meal. Aside from the fact that my mother raised me to prepare 'balanced' meals, I just really like fresh vegetables and salads. Tossed salads are quick and easy but I like a variety. This green bean and tomato salad from the July 2010 issue of Cooking Light is one of my favorites because it is so quick and versatile. It also has it's own light dressing so you don't have to worry about how much dressing to use to stay within your calorie allocation!

Green Bean and Tomato Salad

1 lb. green beans, trimmed and cut into 2 inch pieces
2 lb. beef steak tomatoes, seeded and cut into 1/2 inch wedges (I use Roma tomatoes and I never remove the seeds!)
5 Tbsp balsamic vinegar
2 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 anchovy fillet, minced (I always omit this ingredient!)
3 Tbsp. extra virgin olive oil

Bring a large pot of water to a boil over high heat. Add green beans; cook 3 minutes or until crisp-tender. Drain and rinse well with cold water. Drain thoroughly, and place in a large bowl. Add tomatoes.
Combine vinegar and next 4 ingredients (through anchovy, if using) in a medium bowl; gradually add oil, stirring constantly with a whisk. Drizzle over bean mixture; toss gently to coat. Serve at room temperature or chilled. Yield: 8 servings (serving size about 1 cup)

My family loves this salad and I've even left out the beans and it is still yummy, yummy, yummy!
Break a Leg and give it a try for dinner tonight!

Fresh Start for a New Year

After a week of decadent holiday eating, there is nothing more satisfying than fresh wholesome foods! Usually in January it's a good time to turn to the soup index of your favorite cookbook to find a hearty warm soup to help you conquer the winter chills. However, our unusually warm temperatures have kicked my taste buds into 'Spring' mode and all I want is flavorful wholesome fresh vegetables! I turned to what I had available (since really flavorful fresh veggies are hard to come by this time of year) and I came up with this yummy veggie sandwich!

Veggie Cream Cheese Sandwich

2 slices of multi-grain bread
2 Tbsp. cream cheese
a handful of fresh spinach leaves
3 tomato rings, thinly sliced
3 cucumber strips, thinly sliced
salt and pepper to taste

Add a small handful of your favorite chips and you're off to a wonderful, healthy, and low calorie start to the new year! Don't let dieting get the best of you this year, Break a Leg by choosing to eat more fruits and veggies and smaller portions of grains, meats, and dairy. By this time next year, it will have become a habit and you won't have to start over after the holidays are over!