Baked Chicken with Cheese

You can use frozen boneless chicken breast or fresh. Just a few slight changes between the two.

NEED:
4 boneless chicken breasts ( fresh or frozen )
shallow baking dish
seasonings of choice - I use tenderizer and garlic powder
Parmesan cheese ( grated)
Mozzarella cheese( shredded) ( or Italian blend, which I really like)
Bread crumbs
Foil

Preheat oven to 350 degrees

If frozen chicken..place in baking dish..cover with foil and bake for 45 minutes.
Uncover and drain off all fluid.
Sprinkle with seasonings of your choice then top with a layer of grated Parmesan then top with shredded Mozzarella or Italian blend cheese and lightly cover with bread crumbs. Return to oven for 10 to 12 minutes.
Remove to platter and serve.

If fresh chicken place in baking dish, add 4 to 5 ice cubes and cover with foil. Bake for 40 minutes.
Uncover and drain off all fluid.
Sprinkle with seasonings of your choice then top with a layer of grated Parmesan then top with shredded Mozzarella or Italian blend cheese and lightly cover with bread crumbs. Return to oven for 10 to 12 minutes.
Remove to platter and serve.

ENJOY!

Ultimate BBQ Ribs

I made ribs for dinner tonight...no fuss...so easy...very yummy.
I have stated before that I discovered cooking with ice. I used ice to make the ribs and the texture was unreal. Tender, tasty and moist. Give them a try.

NEED:
1 or 2 slabs of pork ribs
large baking pan ( 9 x 13 or larger )
tin foil
ice cubes
seasoning
BBQ sauce of choice - I love Honey BBQ sauce.

Preheat oven to 350 degrees
Spray the baking pan with a non stick spray
Place ribs in pan and season with spices of your choice....I like a bit of tenderizer, seasoned salt, pepper and garlic powder
place 6 ice cubes into open areas between the slabs.
Cover pan with foil and place in oven for 45 minutes.
Remove from oven and drain off all fluid
Return to oven, uncovered, for 15 minutes
After 15 minutes...cover with BBQ sauce.
Return to oven for 5 minutes
Turn off oven..apply another layer of sauce and leave in oven for 5 minutes.
Remove to platter and serve.

ENJOY!

Glazed Tofu Sandwiches with Jicama Slaw

NEED:

2 block(s) (14-ounce) extra-firm tofu, drained and split horizontally
2 tablespoon(s) jalapeno jelly
1 tablespoon(s) ketchup
2 teaspoon(s) soy sauce
1/2 teaspoon(s) Asian sesame oil
2 tablespoon(s) fresh lime juice
1 tablespoon(s) sugar
1 garlic clove, crushed
1 teaspoon(s) minced jalapeno or serrano chile
1 tablespoon(s) Asian fish sauce
1 (1 pound) small jicama**, peeled and julienned **mexican turnip
2 large carrots, julienned
1/4 cup(s) chopped cilantro
2 tablespoon(s) chopped mint
Vegetable oil, for brushing
4 kaiser rolls, split
Mayonnaise

Set the tofu on a cutting board and top with a cookie sheet and 2 or 3 heavy cans. Let stand for 1 hour, or until the tofu is very firm and the liquid has been pressed out. Pat the tofu dry.

Meanwhile, in a small bowl, whisk the jalapeno jelly with the ketchup, soy sauce, sesame oil and 1 tablespoon of the lime juice. In a large bowl, mix the sugar with the garlic and minced jalapeno. Using the side of a spoon, mash the mixture to a paste. Add the fish sauce and the remaining 1 tablespoon of lime juice. Stir in the jicama, carrots, cilantro and mint.

Light a grill. Brush the tofu and the cut sides of the rolls with the vegetable oil. Lightly grill the rolls, about 2 minutes. Grill the tofu over a hot fire until lightly charred, 8 to 10 minutes. Brush on the jalapeno jelly glaze and grill, turning and brushing until nicely glazed, 2 to 3 minutes longer.

Spread a thin layer of mayonnaise on both halves of each roll. Mound the jicama slaw on the rolls and top with the tofu steaks. Close the sandwiches, cut in half and serve.

ENJOY!

Roasted Vegetable and Feta Sandwiches

NEED:

1 medium eggplant (about 1 pound)
1 tablespoon(s) extra-virgin olive oil, divided
1 cup(s) roasted red peppers, rinsed and chopped
Salt & freshly ground pepper, to taste
4 ounce(s) feta cheese
2 teaspoon(s) lemon juice
1 teaspoon(s) dried oregano
crushed red pepper
1 round loaf whole-wheat country bread (about 9 inches across)

Preheat a grill or the broiler.
Cut eggplant crosswise into 1/2-inch-thick slices. If using a grill, oil the grill rack (see Tip). Brush 1/2 tablespoon oil over both sides of the slices. Grill or broil the eggplant until lightly browned and tender, 3 to 4 minutes per side. Let cool slightly. Chop the eggplant coarsely and mix with red peppers. Season with salt and pepper.

Mash feta with a fork in a small bowl. Add lemon juice, oregano, crushed red pepper and the remaining 1/2 tablespoon oil; blend until smooth and spreadable. Season with pepper.

Slice loaf in half horizontally and scoop out about 1 inch of the soft interior from each half. (Reserve for another use, such as breadcrumbs.) Spread the seasoned feta in the bottom half of the loaf. Spoon the chopped eggplant and peppers over the cheese and replace the bread top firmly. Cut into wedges.

ENJOY!

Some great tips about foods.

A friend, Gary, sent me this. Some of these I knew some I didn't. Worth the read.

Apples
Protects your heart
prevents constipation
Blocks diarrhea
Improves lung capacity
Cushions joints

Apricots
Combats cancer
Controls blood pressure
Saves your eyesight
Shields against Alzheimer's
Slows aging process

Artichokes
Aids digestion
Lowers cholesterol
Protects your heart
Stabilizes blood sugar
Guards against liver disease

Avocados
Battles diabetes
Lowers cholesterol
Helps stops strokes
Controls blood pressure
Smoothes skin

Bananas
Protects your heart
Quiets a cough
Strengthens bones
Controls blood pressure
Blocks diarrhea

Beans
Prevents constipation
Helps hemorrhoids
Lowers cholesterol
Combats cancer
Stabilizes blood sugar

Beets
Controls blood pressure
Combats cancer
Strengthens bones
Protects your heart
Aids weight loss

Blueberries
Combats cancer
Protects your heart
Stabilizes blood sugar
Boosts memory
Prevents constipation

Broccoli
Strengthens bones
Saves eyesight
Combats cancer
Protects your heart
Controls blood pressure

Cabbage
Combats cancer
Prevents constipation
Promotes weight loss
Protects your heart
Helps hemorrhoids

Cantaloupe
Saves eyesight
Controls blood pressure
Lowers cholesterol
Combats cancer
Supports immune system

Carrots
Saves eyesight
Protects your heart
Prevents constipation
Combats cancer
Promotes weight loss

Cauliflower
Protects against Prostate Cancer
Combats Breast Cancer
Strengthens bones
Banishes bruises
Guards against heart disease

Cherries
Protects your heart
Combats Cancer
Ends insomnia
Slows aging process
Shields against Alzheimer's

Chestnuts
Promotes weight loss
Protects your heart
Lowers cholesterol
Combats Cancer
Controls blood pressure

Chili peppers
Aids digestion
Soothes sore throat
Clears sinuses
Combats Cancer
Boosts immune system

Figs
Promotes weight loss
Helps stops strokes
Lowers cholesterol
Combats Cancer
Controls blood pressure

Fish
Protects your heart
Boosts memory
Protects your heart
Combats Cancer
Supports immune system

Flax
Aids digestion
Battles diabetes
Protects your heart
Improves mental health
Boosts immune system

Garlic
Lowers cholesterol
Controls blood pressure
Combats cancer
kills bacteria
Fights fungus

Grapefruit
Protects against heart attacks
Promotes Weight loss
Helps stops strokes
Combats Prostate Cancer
Lowers cholesterol

Grapes
saves eyesight
Conquers kidney stones
Combats cancer
Enhances blood flow
Protects your heart

Green tea
Combats cancer
Protects your heart
Helps stops strokes
Promotes Weight loss
Kills bacteria

Honey
Heals wounds
Aids digestion
Guards against ulcers
Increases energy
Fights allergies

Lemons
Combats cancer
Protects your heart
Controls blood pressure
Smoothes skin
Stops scurvy

Limes
Combats cancer
Protects your heart
Controls blood pressure
Smoothes skin
Stops scurvy

Mangoes
Combats cancer
Boosts memory
Regulates thyroid
aids digestion
Shields against Alzheimer's

Mushrooms
Controls blood pressure
Lowers cholesterol
Kills bacteria
Combats cancer
Strengthens bones

Oats
Lowers cholesterol
Combats cancer
Battles diabetes
prevents constipation
Smoothes skin

Olive oil
Protects your heart
Promotes Weight loss
Combats cancer
Battles diabetes
Smoothes skin

Onions
Reduce risk of heart attack
Combats cancer
Kills bacteria

Hope you find this useful.

Baja Butternut Squash Soup

NEED:

1 1/2 butternut or other winter squash
1 teaspoon canola oil
2 stalks celery, chopped
1 small onion, diced
1 carrot, chopped
1 teaspoon ground cumin
1/4 teaspoon ground chipotle chile
1/8 teaspoon ground cloves
6 cups vegetable broth
1 teaspoon sea salt or reg. salt
1/4 teaspoon freshly ground pepper
1/2 cup nonfat plain yogurt
2 tablespoons snipped fresh chives or chopped parsley

Preheat oven to 350 degrees.

Cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.

Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.

Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with salt and pepper.

Garnish with a drizzle of yogurt and sprinkle of chives (or parsley).

ENJOY!

Swirled Cheesecake Brownies

NEED:

Cheesecake topping:
4 ounces reduced-fat cream cheese
1/4 cup sugar
1 large egg
1 tablespoon all-purpose flour
1 tablespoon nonfat plain yogurt
1/2 teaspoon vanilla extract

Brownie layer:
2/3 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 large egg
2 large egg whites or 4 teaspoons dried egg whites (see Ingredient note), reconstituted according to package directions
1 1/4 cups packed light brown sugar
1/4 cup canola oil
1/4 cup strong (or prepared instant) coffee or black tea
2 teaspoons vanilla extract

Oven at 350° Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.

To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.

To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.

Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.

Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.

ENJOY!

Sweet Potatoes with Warm Black Bean Salad

NEED:

4 medium sweet potatoes
1 15-ounce can black beans, rinsed
2 medium tomatoes, diced
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)

Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.


ENJOY!

Crock Pot Baked Potatoes

My friend, Dagney, turned me on to this. It is better than having the oven on and you can come home to baked potatoes with out waiting for an hour.

NEED:
Foil wrapped potatoes...med. to large size

Place in crock pot..the secret..they MUST touch each other..either end to end or on top of each other...the foil helps send even heat.

Bake on high for 6 to 8 hours.

Remove with tongs.

ENJOY!

Black Bean Salsa

NEED:
3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish


In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

ENJOY!

Easy Slow Cooker Vegetarian Chili

NEED:

1 can black beans drained and rinsed
1 can kidney beans drained and rinsed
1 can chickpeas drained and rinsed
1 can corn undrained (cream or regular)
1 can diced tomatoes with green chilies
1 small can (6oz) tomato paste
1 bell pepper chopped
1 small onion diced
1/2 tbsp chili powder
1/2 tbsp ground cumin
1 tbsp dried cilantro

Put all ingredients in the crock pot (slow cooker), stir and cook on low for 5 hours (3 on high should be fine.)

Seriously… how AWESOME are crock pots!

ENJOY!

Slow-Cooker Black Bean-Mushroom Chili

This has a lot of ingredients but its not difficult to make at all and WELL worth the time.
NEED:
1 pound dried black beans (2-1/2 cups), picked over and rinsed
1 tablespoon extra-virgin olive oil
1/4 cup mustard seeds
2 tablespoons chili powder
1 1/2 teaspoons cumin seeds or ground cumin
1/2 teaspoon cardamom seeds or ground cardamom
2 medium onions, coarsely chopped
1 pound mushrooms, wiped clean, trimmed and sliced (4-1/2 cups)
8 ounces tomatillos, husked, rinsed and coarsely chopped
1/4 cup water
5 1/2 cups mushroom broth or vegetable broth, homemade or canned
1 6-ounce can tomato paste
1 to 2 tablespoons minced canned chipotle peppers in adobo sauce
1 1/4 cups grated Monterey Jack or pepper Jack cheese
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh cilantro
2 limes, cut into wedges

1. Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain beans, discarding soaking liquid.

2. Meanwhile, combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and 1/4 cup water. Cover and cook, stirring occasionally, until vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles (with sauce); mix well.

3. Place the beans in a 5- to 6-quart slow cooker. Pour the hot mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy to bite, 5 to 8 hours.

4. To serve, ladle the chili into bowls. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Pass lime wedges at the table.

COOK 6 TO 9 HOURS ON MEDIUM SETTING

Stovetop method: Total: 4 1/2 hours In Step 2, increase broth to 8 1/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until beans are creamy to bite, about 3 hours.

ENJOY!