tag:blogger.com,1999:blog-27315969305018481752024-03-12T16:16:33.335-07:00The Foodista Chronicleseverything foodLaurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.comBlogger172125tag:blogger.com,1999:blog-2731596930501848175.post-27301720657352622262015-03-07T13:24:00.004-08:002015-03-07T13:24:46.584-08:00Orange Marmalade Chicken<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Orange Marmalade Chicken</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup reduced-sodium chicken broth<br />2 tablespoons red-wine vinegar<br />2 tablespoons Sugar-Free orange marmalade<br />1 teaspoon Dijon mustard<br />1 teaspoon cornstarch<br />20 oz chicken tenders<br />1/2 teaspoon kosher salt<br />1/4 teaspoon freshly ground pepper<br />3 teaspoons extra-virgin olive oil, divided<br />2 large shallots, minced<br />1 teaspoon freshly grated orange zest<br /><br /><span style="background-color: white;">Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.</span></span><div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /><span style="background-color: white;">Sprinkle chicken with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /><span style="background-color: white;">Add the remaining 1 teaspoon oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. </span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://www.eatingwell.com/recipes/marmalade_chicken.html">This recipe comes from Eating Well.</a></span></span></div>
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<span style="background-color: white;">4 Servings</span></div>
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<span style="background-color: white;">196 Calories</span></div>
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<span style="background-color: white;">5.3g Fat</span></div>
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<span style="background-color: white;">5.2g Carbs</span></div>
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<span style="background-color: white;">32.9g Protein</span></div>
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Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-70788365600813997182015-03-07T13:11:00.003-08:002015-03-07T13:11:32.967-08:00Low-Carb Meatballs<div class="separator" style="clear: both; text-align: center;">
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<span style="border: none; margin: 0px; max-width: 800px; outline: none; padding: 0px;"><span style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: none; margin: 0px; max-width: 800px; outline: none; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Low-Carb Meatballs</span></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="border: none; margin: 0px; max-width: 800px; outline: none; padding: 0px;"><span style="border: none; margin: 0px; max-width: 800px; outline: none; padding: 0px;">2 lb Ground Turkey </span><br style="max-width: 800px;" /><span style="border: none; margin: 0px; max-width: 800px; outline: none; padding: 0px;">2 Egg Beaters</span><br style="max-width: 800px;" /><span style="border: none; margin: 0px; max-width: 800px; outline: none; padding: 0px;">1/2 Cup Finely chopped Mushrooms</span><br style="max-width: 800px;" /><span style="border: none; margin: 0px; max-width: 800px; outline: none; padding: 0px;">1/4 Cup of Parmesan Cheese</span><br style="max-width: 800px;" /><span style="border: none; margin: 0px; max-width: 800px; outline: none; padding: 0px;">1/2 tsp of Sage</span><br style="max-width: 800px;" /><span style="border: none; margin: 0px; max-width: 800px; outline: none; padding: 0px;">1 Tbsp of Garlic Powder or Chopped Garlic</span><br style="max-width: 800px;" /><span style="border: none; margin: 0px; max-width: 800px; outline: none; padding: 0px;">1 Tbsp of Basil or Italian Seasoning</span><br style="max-width: 800px;" /><span style="border: none; margin: 0px; max-width: 800px; outline: none; padding: 0px;">1/8 Cup of <a href="http://www.crystalhotsauce.com/" style="border: none; color: #333333; margin: 0px; max-width: 800px; outline: none; padding: 0px; text-decoration: none;" target="_blank">Crystal hot sauce</a> or any kind </span><br style="max-width: 800px;" /><span style="border: none; margin: 0px; max-width: 800px; outline: none; padding: 0px;">1/8 Cup of Mustard</span><br style="max-width: 800px;" /><span style="border: none; margin: 0px; max-width: 800px; outline: none; padding: 0px;">2 Tbsp of Worcester sauce</span></span><span style="background-color: white;"> </span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 400°. In a bowl, combine all ingredients and mix well. Roll out meatballs in approximately 1 inch in diameter and place on cookie sheet side by side.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br />Place into the oven and bake for approximately 40-60 minutes. Keep an eye on them. Check center to make sure it is no longer pink. Put foil under the meatballs so that they don't ruin your baking sheet like mine did!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I bake these and then freeze them for later! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Makes 22 meatballs.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">81 Calories</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2.4 g Fat</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4.8 g Carbohydrates</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">9.5 g Protein</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://www.mydailydish.com/2009/04/no-carb-turkey-meatloaf-and-meatballs.html">This awesome recipe comes from My Daily Dish.</a></span></div>
Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-40612651746966857282015-03-07T13:03:00.001-08:002015-03-07T13:03:21.062-08:00Cheesy Mashed Cauliflower<ul style="background-color: white; list-style: none; margin: 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span itemprop="ingredients"><div class="separator" style="clear: both; text-align: center;">
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</span><span itemprop="ingredients"><span style="font-size: x-large;">Cheesy Mashed Cauliflower</span></span></ul>
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1 Small head Cauliflower, chopped into small pieces</span><br /><span itemprop="ingredients">3 Wedges of Light Garlic & Herb Laughing Cow Cheese</span><br /><span itemprop="ingredients">1/2 tsp Salt</span><br /><span itemprop="ingredients">1/4 tsp White Pepper</span><br /><span itemprop="ingredients">1/2 Cup low-fat shredded cheddar cheese</span><br /><span itemprop="ingredients">2 Tbsp Parmesan Cheese</span><br /><span itemprop="ingredients">1/2 tsp Paprika</span><span itemprop="ingredients"><ul style="background-color: white; list-style: none; margin: 0px; padding: 0px;"><span itemprop="ingredients">2 Garlic Cloves</span><span itemprop="ingredients"><div>
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Boil Cauliflower and garlic until tender. Process Laughing Cow Cheese in a food processor or blender. Add in Cauliflower and garlic and blend until smooth. Add in Parmesan and Salt & pepper.<br />
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In a small 1 QT greased pan pour in cauliflower mixture. Sprinkle Paprika and shredded cheddar on top. Bake at 350 for 20 mins or until bubbly.</div>
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Makes 4 servings.</div>
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105 Calories</div>
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4.5 g Fat</div>
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3 g Carbohydrates</div>
</span><span itemprop="ingredients">6 g Protein</span><span itemprop="ingredients"><div>
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<a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=727515">This recipe comes from Spark People.</a></div>
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Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-2184698903709905382015-03-07T12:54:00.000-08:002015-03-07T13:01:14.759-08:00Spinach Artichoke Chicken<div class="ERSIngredients" style="border-top-color: rgb(51, 51, 51); border-top-style: dotted; border-top-width: 1px; box-sizing: border-box; color: #666666; margin: 20px 0px 10px; padding: 0px; width: 379.1875px;">
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large; line-height: inherit;">Spinach Artichoke Chicken</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: inherit;"><br /></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1 spray - I Can't Believe It's Not Butter</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">20 oz raw chicken breasts</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">13.75 oz artichoke hearts packed in water, drained</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">10 oz frozen spinach, thawed and squeezed</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 shallots, chopped</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 clove garlic, minced</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">½ cup 0% Faye Greek yogurt</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">½ cup low-fat mayonnaise</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">½ cup Parmesan cheese</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">½ cup shredded mozzarella cheese</span><br />
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<div class="ERSInstructions" style="border-top-color: rgb(51, 51, 51); border-top-style: dotted; border-top-width: 1px; box-sizing: border-box; color: #666666; margin: 20px 0px 10px; padding: 0px;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: inherit;">Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray.</span><br /><span style="line-height: inherit;">Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: inherit;"><br /></span></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /><span style="line-height: inherit;">Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaljpH_e7gWrxcC5ErH7aTnsFZlxVilJIsP328RVe9DKgdqaEolLOdq3WbYbzvnbvY3TSW1ljm-Mk8UKPjj6QPxLn_9rk8BcZFXdn7XakDknvv-VIs7AoL79hkiImKvOVT-4avZLt967o-/s1600/IMG_5025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaljpH_e7gWrxcC5ErH7aTnsFZlxVilJIsP328RVe9DKgdqaEolLOdq3WbYbzvnbvY3TSW1ljm-Mk8UKPjj6QPxLn_9rk8BcZFXdn7XakDknvv-VIs7AoL79hkiImKvOVT-4avZLt967o-/s1600/IMG_5025.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /><span style="line-height: inherit;">Let stand about 5 minutes before serving.</span></span><br />
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<div class="ERSInstructions" style="border-top-color: rgb(51, 51, 51); border-top-style: dotted; border-top-width: 1px; box-sizing: border-box; color: #666666; margin: 20px 0px 10px; padding: 0px;">
<span style="line-height: inherit;"><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://addapinch.com/cooking/spinach-artichoke-chicken-recipe/">This recipe comes from the Add a Pinch blog.</a></span></span><br />
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<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">4 Servings</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">357 Calories</span></div>
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">11.6 g Fat</span></div>
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">12.6 g Carbohydrates</span></div>
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">48.8 g Protein</span></div>
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Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-6532277606751257412015-03-07T12:36:00.005-08:002015-03-07T12:36:30.615-08:00Zucchini Noodles with Cilantro Lime Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnfC8Ad8ue_gftfEHn-yqEA5dXq4fLQXU6Uq42Hoffn_EM4PJSNfrIkncDEhQ1vcy6-sSwoCtundYWf_l7JivCqVraPHJFr_daYut3U9Cx3uQpT1_C88ionTkjgfPEpzdLweaJ7kBJHqu/s1600/IMG_5074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnfC8Ad8ue_gftfEHn-yqEA5dXq4fLQXU6Uq42Hoffn_EM4PJSNfrIkncDEhQ1vcy6-sSwoCtundYWf_l7JivCqVraPHJFr_daYut3U9Cx3uQpT1_C88ionTkjgfPEpzdLweaJ7kBJHqu/s1600/IMG_5074.JPG" height="426" width="640" /></a></div>
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<span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Zucchini Noodles with Cilantro Lime Chicken</span></span><br />
<span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;">4 medium zucchini</span></span><br />
<span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;">23oz boneless & skinless chicken breasts, cut into 1" pieces</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222; line-height: 18.4799995422363px;">1/2 tsp cumin</span><br style="background-color: white; color: #222222; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #222222; line-height: 18.4799995422363px;">1 tsp salt, divided</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222; line-height: 18.4799995422363px;">1/4 tsp ground black pepper</span><br style="background-color: white; color: #222222; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #222222; line-height: 18.4799995422363px;">2 tsp any small hot pepper/jalapeño or to taste, seeded and minced (leave seeds in for very hot version)</span></span><br />
<span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;">1 medium or 1/2 large lime, juice of</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222; line-height: 18.4799995422363px;">3/4 cup cilantro, chopped</span><br style="background-color: white; color: #222222; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #222222; line-height: 18.4799995422363px;">3 seconds of Cooking spray</span><br style="background-color: white; color: #222222; line-height: 18.4799995422363px;" /><br style="background-color: white; color: #222222; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #222222; line-height: 18.4799995422363px;">Using a spiralizer or mandoline, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don't have the gadgets for making zucchini noodles.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9IJf2LK60Xj2gpEb4tpw8SY3JVoUWOPZ52Z0OHn1Y-TAkV0SGVg17NQmXOoxWTItuENvGKgLBePveIm4UYsp0bAqTu7BWOTS_HYUpYfk6-5jqPi6t_WUfHXGjR-_0I_qdd1DdTs29FOX/s1600/IMG_5069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9IJf2LK60Xj2gpEb4tpw8SY3JVoUWOPZ52Z0OHn1Y-TAkV0SGVg17NQmXOoxWTItuENvGKgLBePveIm4UYsp0bAqTu7BWOTS_HYUpYfk6-5jqPi6t_WUfHXGjR-_0I_qdd1DdTs29FOX/s1600/IMG_5069.JPG" height="426" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; color: #222222; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><br /></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222; line-height: 18.4799995422363px;">Preheat large deep skillet on high heat and add chicken. Saute until golden brown, stirring occasionally. Add cumin, 1/2 tsp salt and ground black pepper towards the end, stir and cook for another minute. Transfer to a bowl and set aside.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vlaowMP6osg0voH5WCsXpKs4Uacaut-oSH13-lVaX7DMCPDEKPAleTSptF6Wyq9kwA2rC18-YMOW9Q7FYkoQdAi3VyKyHpL6BT-IZyCxFzK43w6doGR5oAc2i00wG-88O4xHBNnPARG4/s1600/IMG_5068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vlaowMP6osg0voH5WCsXpKs4Uacaut-oSH13-lVaX7DMCPDEKPAleTSptF6Wyq9kwA2rC18-YMOW9Q7FYkoQdAi3VyKyHpL6BT-IZyCxFzK43w6doGR5oAc2i00wG-88O4xHBNnPARG4/s1600/IMG_5068.JPG" height="426" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br style="background-color: white; color: #222222; line-height: 18.4799995422363px;" /><span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><br /></span></span><br />
<span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;">Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Saute for 1.5 minutes, stirring frequently. Remove from heat and add previously cooked chicken, remaining salt, small hot peppers/jalapeños, lime juice and cilantro. Stir gently and serve hot.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj67vaPIYJbMW0Jm4DcLWZwKKdlE7Muv_vrBg955FzdKZhSKL_yjFJatY9XG1fvULFizKlIgGCVrz0KtWMC8epoXATFcDVkaJZzrMngr06uU1QG0yLHNVJ3GwaCmyQiVrsz5mkbPowWjW2L/s1600/IMG_5070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj67vaPIYJbMW0Jm4DcLWZwKKdlE7Muv_vrBg955FzdKZhSKL_yjFJatY9XG1fvULFizKlIgGCVrz0KtWMC8epoXATFcDVkaJZzrMngr06uU1QG0yLHNVJ3GwaCmyQiVrsz5mkbPowWjW2L/s1600/IMG_5070.JPG" height="426" width="640" /></a></div>
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<span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;">Makes 3 servings.</span></span><br />
<span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;">258 Calories</span></span><br />
<span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;">5.3 g Fat</span></span><br />
<span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;">10.3 g Carbohydrates</span></span><br />
<span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;">47.5 g Protein</span></span><br />
<span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><a href="http://mouth-watering-foods.blogspot.com/2014/09/zucchini-noodles-with-cilantro-lime.html"><span style="font-family: Georgia, Times New Roman, serif;">This recipe comes from Mouth Watering Foods.</span></a></span>Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-27136685769760441392015-03-07T12:27:00.006-08:002015-03-07T12:27:58.639-08:00Broccoli, Mushroom, and Ham Egg Bake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzlJhYLuth5Yp_0unYhO6rmsGT6MUa16rQJGkORiptsPAyWQtPD_hzmFmlEGiXN8nC0igNHdzD4mVBB6aX3ZonFC2eFBfelzcSyZN5x_s3dyu-6DqODjZQmPS09pDr02z5Qv-IdRAAMO2m/s1600/IMG_5022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzlJhYLuth5Yp_0unYhO6rmsGT6MUa16rQJGkORiptsPAyWQtPD_hzmFmlEGiXN8nC0igNHdzD4mVBB6aX3ZonFC2eFBfelzcSyZN5x_s3dyu-6DqODjZQmPS09pDr02z5Qv-IdRAAMO2m/s1600/IMG_5022.JPG" height="426" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><span style="background-color: white; line-height: 24px;">Broccoli, Mushroom, and Ham Egg Bake</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 24px;"><br /></span></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 24px;">1 lb. brown or white mushrooms, sliced</span><br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">6 seconds of Spray Cooking Oil</span><br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">4 cups broccoli flowerets, cut into fairly small pieces</span><br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">9 oz diced lean ham </span><br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">1 cup shredded Mozzarella Cheese</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup lowfat Cottage Cheese<br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">4 eggs</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">24 Tbsp of Egg Beaters<br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">1 tsp. </span>Spike Seasoning<span style="background-color: white; line-height: 24px;"> (or your favorite all-purpose seasoning that's good with eggs)</span><br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">fresh ground black pepper to taste</span></span><br />
<span style="background-color: white; line-height: 24px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 24px;">Preheat oven to 375F. Spray a 10" x 14" glass baking dish with 3 seconds of nonstick spray.</span></span><br />
<div style="background-color: white; line-height: 24px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Heat 3 seconds of nonstick spray in a large frying pan, then saute mushrooms until they're soft and liquid has evaporated, about 8 minutes. While mushrooms cook, chop broccoli and bring a large pot of water to a boil. Put chopped broccoli into water and cook 2-3 minutes (not longer, because the broccoli will cook more when this bakes.) Drain broccoli into a colander placed in the sink, and let drain while you chop the ham.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKyreIqU_s232tIEXXQhLoWids6NtGMR56rwzuqAzBkC7TutsXry-7Jt3C7qlU0UyA33SBQ5C9GlNgvX74SszR54osRrfKuMgBnKGczGmVeSqYyPbjE3dXpRC-TBQ25OHFsBh9pyYzkw6/s1600/IMG_5011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNKyreIqU_s232tIEXXQhLoWids6NtGMR56rwzuqAzBkC7TutsXry-7Jt3C7qlU0UyA33SBQ5C9GlNgvX74SszR54osRrfKuMgBnKGczGmVeSqYyPbjE3dXpRC-TBQ25OHFsBh9pyYzkw6/s1600/IMG_5011.JPG" height="426" width="640" /></a></div>
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<div style="background-color: white; line-height: 24px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">In a glass baking dish layer the blanched broccoli, sauteed mushrooms, diced ham, and grated cheese. Beat the eggs with the cottage cheese, Spike Seasoning and black pepper and pour over the other ingredients. Use a fork to gently stir until all the broccoli, mushrooms, ham, and cheese are coated with egg.</span></div>
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<div style="background-color: white; line-height: 24px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Bake 50-60 minutes, or until the eggs are set and the top of the egg bake is slightly browned. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4V9QPQol7we2Oe-0ot0ae4ucYcmOCvCUDMhiEnNqziXdE5iNx3-ThBkw_KIQCtFSsUA8iDfPTDvaapG9I5ry2_VYfv_iW-aq4oxCQ0QryiX6J2o1J3z1et6vzmjf06WfOi0YktjStsoDb/s1600/IMG_5018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4V9QPQol7we2Oe-0ot0ae4ucYcmOCvCUDMhiEnNqziXdE5iNx3-ThBkw_KIQCtFSsUA8iDfPTDvaapG9I5ry2_VYfv_iW-aq4oxCQ0QryiX6J2o1J3z1et6vzmjf06WfOi0YktjStsoDb/s1600/IMG_5018.JPG" height="426" width="640" /></a></div>
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<div style="background-color: white; line-height: 24px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">I bake this on the weekend and keep in the fridge for breakfasts all through the week. Reheat in the microwave for only 60 seconds.</span></div>
<div style="background-color: white; line-height: 24px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="background-color: white; line-height: 24px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Makes 8 servings</span></div>
<div style="background-color: white; line-height: 24px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">200 Calories</span></div>
<div style="background-color: white; line-height: 24px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">9.2 g Fat</span></div>
<div style="background-color: white; line-height: 24px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">7.6 g Carbohydrates</span></div>
<div style="background-color: white; line-height: 24px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">20.2 g Protein</span></div>
<div style="background-color: white; line-height: 24px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="background-color: white; line-height: 24px; text-align: justify;">
<a href="http://www.kalynskitchen.com/2011/05/recipe-for-broccoli-mushrooms-ham-and.html"><span style="color: black; font-family: Georgia, Times New Roman, serif;">This recipe has been modified a bit, but comes from one of my favorite websites: Kayln's Kitchen.</span></a></div>
Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-69259258264874723262015-03-07T12:17:00.002-08:002015-03-07T12:17:13.376-08:00Skinny Chimichangas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2H1y-ZSzhWscUJMKVy7vTliiaDxQ_IM-Z37u3BtORY1bE84hPDz8CsSHfiS7iZj7IecCymUakVWT9RnQJpn9uLujQ8D3bWGpuYEjACE3ZkWf9rZf0wHgTV0V2nx5pX7n80vFbSMzAelcj/s1600/IMG_5082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2H1y-ZSzhWscUJMKVy7vTliiaDxQ_IM-Z37u3BtORY1bE84hPDz8CsSHfiS7iZj7IecCymUakVWT9RnQJpn9uLujQ8D3bWGpuYEjACE3ZkWf9rZf0wHgTV0V2nx5pX7n80vFbSMzAelcj/s1600/IMG_5082.JPG" height="426" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Skinny Chimichangas</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;">20 oz ground lean turkey breast<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup onion, finely chopped<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1.5 cloves garlic, minced<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 tsp chili powder<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tsp dried oregano<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp ground cumin<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">15 oz can tomato sauce<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 tbsp mild green chili peppers, diced<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><sup><span style="font-size: 7.5pt;">1</span></sup>⁄<sub><span style="font-size: 7.5pt;">2</span></sub> cup reduced-fat cheddar
cheese, shredded<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, Times New Roman, serif;">4 second cooking spray<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, Times New Roman, serif;">5 in fat-free flour tortillas<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 400 degrees F. Spray a medium nonstick skillet with 2
seconds of nonstick spray; set over medium-high heat.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add the turkey, onion, garlic, chili powder, oregano, and
cumin.<o:p></o:p></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXD2moxEq5cIpLC9n5Mj83V7xkop8tazyPc7DgN_vbTPiGFiMmMVENnLDP0NNMSptRBLxFbWX0tBYFwFiktrmQzZJytwcq5Ti8cI5kNmPtXjCUSOWAaouaCQmC_jAJy3QJlwW0alOYyIM/s1600/IMG_5078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXD2moxEq5cIpLC9n5Mj83V7xkop8tazyPc7DgN_vbTPiGFiMmMVENnLDP0NNMSptRBLxFbWX0tBYFwFiktrmQzZJytwcq5Ti8cI5kNmPtXjCUSOWAaouaCQmC_jAJy3QJlwW0alOYyIM/s1600/IMG_5078.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cook, breaking up the turkey with a wooden spoon until
browned, about 6 minutes.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Stir in the tomato sauce and the chilies; bring to a
boil. Reduce the heat and simmer,
uncovered, until the flavors are blended and the mixture thickens, slightly,
about 5 minutes. Remove from the heat
and stir in the cheddar cheese.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEZJaKxiVzfP4oPXZG05LNIXhrdPXyZBbvGC5Kq3lq2BVe_VnBPmI1xvwrT5gPO56ayEkYMMhwva_zYpad8prmvm9HceKB3nLAlSXjiaVo6E4Q6jgqjjowjxB1fDnINOGZu2Vm9iMjHcS/s1600/IMG_5079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEZJaKxiVzfP4oPXZG05LNIXhrdPXyZBbvGC5Kq3lq2BVe_VnBPmI1xvwrT5gPO56ayEkYMMhwva_zYpad8prmvm9HceKB3nLAlSXjiaVo6E4Q6jgqjjowjxB1fDnINOGZu2Vm9iMjHcS/s1600/IMG_5079.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Meanwhile, wrap the tortillas in foil and place in the
oven to warm for 10 minutes.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Divide the filling into 5 equal portions. Place on top of the tortillas. Fold in the sides, then roll to enclose the
filling.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvjR-IjeGbCda7HHOf3RX9D0ZnFYhIfQSeK__bqQ30PMN4ugm3J5DqkoRDQQL1alc0sOJjhIRcj2Zn89lqsQcOIRvzZPNRtC-C-Un0ZEjGw2sbu8Q8Ge0lKoNdL-h1Z9deYrLD4diiA6n/s1600/IMG_5080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvjR-IjeGbCda7HHOf3RX9D0ZnFYhIfQSeK__bqQ30PMN4ugm3J5DqkoRDQQL1alc0sOJjhIRcj2Zn89lqsQcOIRvzZPNRtC-C-Un0ZEjGw2sbu8Q8Ge0lKoNdL-h1Z9deYrLD4diiA6n/s1600/IMG_5080.JPG" height="640" width="426" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Place the chimichangas, seam-side down, on the baking
sheet that’s been slightly sprayed.<o:p></o:p></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQKJCSAZoUJiyukMklyso3vaxdgpMpvo01LmbjkTtqS_yQlFlkgzEJYRDI1CWVsRBnMSziGDQD5wJjXpnjpP3osH_y9-wEuNPPGVXAkvXCxvrJJeEBYh72FGee_E2dEaWd99HzKtU1lMO/s1600/IMG_5084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQKJCSAZoUJiyukMklyso3vaxdgpMpvo01LmbjkTtqS_yQlFlkgzEJYRDI1CWVsRBnMSziGDQD5wJjXpnjpP3osH_y9-wEuNPPGVXAkvXCxvrJJeEBYh72FGee_E2dEaWd99HzKtU1lMO/s1600/IMG_5084.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Lightly spray the tops of the tortillas with nonstick
spray. Bake until golden and crisp,
about 20 minutes. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Do not turn.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, 'Times New Roman', serif;">5 Servings</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, 'Times New Roman', serif;">292 Calories</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, 'Times New Roman', serif;">7.4 g Fat</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, 'Times New Roman', serif;">29.5 g Carbohydrates</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, 'Times New Roman', serif;">37.5 g Protein</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.kitchme.com/recipes/ww-skinny-chimichangas">This recipe comes from KitchMe.</a></span></div>
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<br />Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-20510753107748704542015-03-07T12:06:00.002-08:002015-03-07T12:06:22.810-08:00Cauliflower Pizza<div class="MsoNoSpacing">
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">Cauliflower Pizza</span><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, Times New Roman, serif;">1 cup shredded cauliflower<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, Times New Roman, serif;">1 oz low fat ricotta cheese<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 oz light mozzarella cheese, divided<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup Egg Beaters<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/8 tsp garlic powder<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp dried basil<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup Italian or Rotel diced tomatoes - less than 5 g
of carbs per 1/2 cup<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, Times New Roman, serif;">1/5 cup of chopped veggies for toppings<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 spray cooking oil<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, Times New Roman, serif;">Puree diced tomatoes if desired in a small chopper for a
few seconds. Set aside. Weigh/measure
cauliflower (1 cup of raw cauliflower = 100 grams), then wash it and grate in a
food processor. Next, add the 1/4 cup egg beaters, 1 oz light ricotta, 1 oz
light mozzarella, basil and garlic powder and stir.<o:p></o:p></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />
Line a pan with parchment paper sprayed lightly with cooking spray. Use the back of your spoon to spread
them out. They really won't spread much during cooking (they'll actually shrink
a bit), so you can get the crusts close together. The thinner, the crispier.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />
<br />
Bake for 30 minutes at 425. Take it out,
flip it and then bake for another 10-15 minutes. If it needs longer, keep it in the oven longer.<br />
<br />
Add tomato sauce, cheese and toppings on top. Broil until cheese is melted
about 5 to 10 minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Tip from Sandy: <br />
Cool completely and toss them in a gallon Ziploc bag in the freezer. They
freeze and reheat VERY well. I used to put waxed paper in between them so they
wouldn't stick, but I didn't do it last time, and guess what? As long as you
cool the crusts before freezing, they won't stick anyway. Waste of waxed paper
and a hassle (again, the lazy). <i>(I add my tomato sauce, cheese and toppings
to the crust and then freeze but you can do it this way as well. I wrap each
pizza individually in foil and then put 2 or 3 pizzas in one gallon sized
Ziploc bag. Then I bake for 15 minutes at 425 degrees.)</i><br />
<br />
<i>*To reheat and finalize cooking, pop a frozen one back in the oven at 425 on
parchment for 10 - 12 minutes. Then add my tomato puree, cheese, and toppings
and cook it for another 5 minutes to get the sauce and cheese hot and melted.</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, Times New Roman, serif;">1 Serving</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, Times New Roman, serif;">239 Calories</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">8.6 g Fat</span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, Times New Roman, serif;">15.7 g Carbohydrates</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">21.6 g Protein</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://www.sandyskitchenadventures.com/2011/01/kurzweils-cauliflower-pizza-crust.html">This recipe comes from Sandy's Kitchen.</a><br />
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Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-45865959887744372622015-03-07T11:52:00.002-08:002015-03-07T11:52:20.227-08:00Oven-Fried Chicken<div class="MsoNoSpacing">
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</div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">Oven-Fried Chicken</span><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">32 oz skinless chicken breasts cut into 4 oz pieces</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup 7 Whole Grain Kashi Nuggets<br />
1 1/4 tsp chili powder<br />
1 tsp ground cumin<br />
1 tsp dried thyme<br />
1 tsp onion powder<br />
1/4 tsp garlic powder<br />
3 tbls Egg Beaters with 2 Tbls water until foamy<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, Times New Roman, serif;">Heat oven to 350'F. Spray a large, rimmed baking sheet
with nonstick spray; set aside. Mix the Kashi,
chili powder, cumin, thyme, onion powder, and garlic powder on a large plate until
well blended.<o:p></o:p></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, Times New Roman, serif;"><br />
Drain and rinse the breasts and blot dry with paper towels. Dip one piece in
the egg white mixture, let the excess slip back into bowl,
then roll the breast in the cereal mixture, lightly coating all sides. Place on
the prepared baking sheet and repeat with remaining breasts.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />
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<!--[endif]--><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, Times New Roman, serif;">Bake until
crunchy and brown, about 25 or 30 minutes. Let stand at room temperature 2 to 3
minutes before serving.<br />
<br />
6 Servings<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, Times New Roman, serif;">245 Calories<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, Times New Roman, serif;">2.5 g Fat<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, Times New Roman, serif;">16.6 g Carbohydrates<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, Times New Roman, serif;">38.2 g Protein<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1120836">This recipe comes from Dr. Phil.</a><o:p></o:p></span></div>
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Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-13213817334418010422015-01-08T18:27:00.001-08:002015-01-08T18:27:07.220-08:00Vegetable Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6h8H9jl_QRkb2Pci71og8xmQYQydyac9vJuPVGK-AIxmQFa5wZK0pyuH_Or69mjzmz0u_qUWkQtqaydE8kp_QOUW5WLPaC3lfYAccn9qadsgHrv3iWB30gI0nukp4Ip9ip_kmV6-7tXy4/s1600/IMG_4999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6h8H9jl_QRkb2Pci71og8xmQYQydyac9vJuPVGK-AIxmQFa5wZK0pyuH_Or69mjzmz0u_qUWkQtqaydE8kp_QOUW5WLPaC3lfYAccn9qadsgHrv3iWB30gI0nukp4Ip9ip_kmV6-7tXy4/s1600/IMG_4999.JPG" height="426" width="640" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Vegetable Pizza</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 Tube Crescent Rolls</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">8 oz Cream Cheese</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 envelope of Ranch Salad Dressing Mix</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tablespoons Milk</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 cups chopped vegetables (broccoli, sweet peppers, cauliflower, olives, etc)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="rd_ingredient">
<span style="font-family: Georgia, "Times New Roman", serif;"><span class="rd_name">Unroll crescent roll dough into one long rectangle. Spray cooking spray on a cookie sheet and smooth out the crescent rolls with a rolling pin to seal seams and perforations. </span><span class="rd_name">Bake at 375° for 11-13 minutes or until golden brown. Cool completely.</span> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div class="rd_ingredient">
<span class="rd_name"><span style="font-family: Georgia, "Times New Roman", serif;"></span></span> </div>
<div class="rd_ingredient">
<span class="rd_name"><span style="font-family: Georgia, "Times New Roman", serif;">In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. </span></span><br />
<span class="rd_name"><span style="font-family: Georgia, "Times New Roman", serif;"></span></span><br />
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<span class="rd_name"><span style="font-family: Georgia, "Times New Roman", serif;"></span></span><br />
<span style="font-family: Georgia;"></span><br />
<span class="rd_name"><span style="font-family: Georgia, "Times New Roman", serif;">Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span>Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-63912960814579776822015-01-08T18:24:00.001-08:002015-01-08T18:24:10.997-08:00Wonton Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FO8Lynl850J04nodstH_A3Y4rU2SLYPCcmZC8bXEb6mYvOiIWou8AUP7hB9Yn4DOonavKiQ1Db7bp70tH228Pv3wsD5IjuzR63613AVo8N9IqAAP06drXP8yWZJFBX8zvua9byl6ByD3/s1600/IMG_5007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FO8Lynl850J04nodstH_A3Y4rU2SLYPCcmZC8bXEb6mYvOiIWou8AUP7hB9Yn4DOonavKiQ1Db7bp70tH228Pv3wsD5IjuzR63613AVo8N9IqAAP06drXP8yWZJFBX8zvua9byl6ByD3/s1600/IMG_5007.JPG" height="426" width="640" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Wonton Soup</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<div class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon sesame oil </span></div>
<div class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">2 cloves garlic, minced </span></div>
<div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon freshly grated ginger </span></div>
<div class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">4 cups chicken broth</span></div>
<div class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">4 ounces shiitake mushrooms (any kind can be used)</span></div>
<div class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">2 baby bok choy (cut in thirds)</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 bunch chopped cilantro (more to taste)</span></div>
<div class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">3 green onions, thinly sliced </span></div>
<div class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon yellow miso paste, or more, to taste </span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">Frozen wontons of your choice</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes. </span><br />
<span style="font-family: Georgia;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqhq4-rCLlEbBcPtcyBMR_hXaB8CK4gBgb1oHTBEMrygIWhmzjEau4md7Kjlp497ZvZxKmGVTLbw4fD1sqm0miUJOcs6-biSmRpkLqVV-_A1jaAuS6TyBh9dHF_MK1Nth4pFRaNNqJNurT/s1600/IMG_5001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqhq4-rCLlEbBcPtcyBMR_hXaB8CK4gBgb1oHTBEMrygIWhmzjEau4md7Kjlp497ZvZxKmGVTLbw4fD1sqm0miUJOcs6-biSmRpkLqVV-_A1jaAuS6TyBh9dHF_MK1Nth4pFRaNNqJNurT/s1600/IMG_5001.JPG" height="426" width="640" /></a></div>
</div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Whisk in chicken broth, mushrooms and 2 cups water. </span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. </span><br />
<span style="font-family: Georgia;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkBCBk-ERshS1Sl7FcRnm4WcHj8k-_5D16RXxXUQb-gj6XTvzLHbHZWaA384MhTsoBK81rW1iiwrsHYkH9NmI935Vbav0DtsYc7n56hN2JRZqgiht2DxFlDKGAdGiFpobh-X7DrvQ3PIo/s1600/IMG_5002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkBCBk-ERshS1Sl7FcRnm4WcHj8k-_5D16RXxXUQb-gj6XTvzLHbHZWaA384MhTsoBK81rW1iiwrsHYkH9NmI935Vbav0DtsYc7n56hN2JRZqgiht2DxFlDKGAdGiFpobh-X7DrvQ3PIo/s1600/IMG_5002.JPG" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-OaHh3fDj5reca5fuFWCSA0nyEn0OnJk7Q1oXKVCn_b3vcW6wHHQOvnbEydmEa8o_nEjj1HczPg3B5_ZJUVMxHDCtffv-KqfJ-TATmsm5ACdsvx2jTnxA_4cmlWRGkM8G4NRlykzQrZG/s1600/IMG_5004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-OaHh3fDj5reca5fuFWCSA0nyEn0OnJk7Q1oXKVCn_b3vcW6wHHQOvnbEydmEa8o_nEjj1HczPg3B5_ZJUVMxHDCtffv-KqfJ-TATmsm5ACdsvx2jTnxA_4cmlWRGkM8G4NRlykzQrZG/s1600/IMG_5004.JPG" height="426" width="640" /></a></div>
</div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Stir in bok choy, cilantro and green onions. Stir in miso paste until well combined, about 1-2 minutes.</span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCwElkh4HS8IxCCeSux0RiKsZzrPR3D-TKlOnQ9D762AwTBByzliG40Krnmv1ND9dLcl0c-fMtEH0Z5beiBr7Mswlz87P0ugLAHTOz9LrsRUR5CznRsjg61XFmEOK5FcoU2uEtPkhq0fVA/s1600/IMG_5005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCwElkh4HS8IxCCeSux0RiKsZzrPR3D-TKlOnQ9D762AwTBByzliG40Krnmv1ND9dLcl0c-fMtEH0Z5beiBr7Mswlz87P0ugLAHTOz9LrsRUR5CznRsjg61XFmEOK5FcoU2uEtPkhq0fVA/s1600/IMG_5005.JPG" height="640" width="426" /></a></div>
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span> </div>
<div class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Stir in wontons until cooked through, about 2 minutes. I got these wontons at Costco</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><a href="http://damndelicious.net/2014/12/06/wonton-soup/">This recipe comes from the blog - Damn Delicious.</a></span></div>
Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-42012488296063233482015-01-08T18:18:00.006-08:002015-01-08T18:18:58.662-08:00Basil Cream Chicken Skillet<div class="ingredient" itemprop="ingredients">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbEvx8JnAvmbou4zRz1d6rK5vISJ5suoCDBQUqQG-1JxpJENMI63bYlDD_JEu2EwYUhmEG7dwjl3-5R2YgzEYp896mU1JDylOIgfyAh2FDZHvjGLWnsUhjmM2k25FIJ6ll-TZXiZi4rUzZ/s1600/IMG_4960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbEvx8JnAvmbou4zRz1d6rK5vISJ5suoCDBQUqQG-1JxpJENMI63bYlDD_JEu2EwYUhmEG7dwjl3-5R2YgzEYp896mU1JDylOIgfyAh2FDZHvjGLWnsUhjmM2k25FIJ6ll-TZXiZi4rUzZ/s1600/IMG_4960.JPG" height="426" width="640" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Basil Cream Chicken Skillet</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">¼ cup Milk</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">¼ cup Dry bread crumbs</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 pound Boneless skinless chicken breast; 4 halves</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">3 tablespoons Butter</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">½ cup Chicken broth</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup Heavy cream</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 can (4 oz) Pimentos</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup diced tomatoes, or 1 can diced tomatoes</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">¼ cup Basil; fresh, minced (i also added some dry basil)</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">½ cup Parmesan; grated</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">2 tablespoons boursin cheese</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">⅛ teaspoon Pepper</span></div>
<div class="ERSInstructionsHeader ERSHeading">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Heat skillet over medium high heat. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, and then coat with crumbs, Add chicken to skillet with ½ of the butter about 5 min. </span><span style="font-family: Georgia, "Times New Roman", serif;">Add remaining butter flip chicken and cook another 5-8 min or until chicken is cooked. Remove and set aside.</span><br />
<span style="font-family: Georgia;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS04-grWizCH1ShESSnihhR4S9xlgHbTHGXwO8Op1qD4KDtY_I3nlrvG8EJJ_dyp33lTLRVOKlurMjInt8HZH-0ofzKWbUttyiyJnvjmfdsJHcNLjmIGcORd1aY_AKb4CHZOKrLkGtI_uS/s1600/IMG_4951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS04-grWizCH1ShESSnihhR4S9xlgHbTHGXwO8Op1qD4KDtY_I3nlrvG8EJJ_dyp33lTLRVOKlurMjInt8HZH-0ofzKWbUttyiyJnvjmfdsJHcNLjmIGcORd1aY_AKb4CHZOKrLkGtI_uS/s1600/IMG_4951.JPG" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WByrgUE5bPE8YkEmgWfI62qeq2DB_yl_Qbl560OevWRRn-mbgD7xFIhB7CtVZcj8dF1dY1gFX-qfJQZ1I7PU9o-RTyVRvV2PqNNZZRCM733D1PAq9G9BVDR9ucNbhF_QKYE2iFXSZrlC/s1600/IMG_4952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WByrgUE5bPE8YkEmgWfI62qeq2DB_yl_Qbl560OevWRRn-mbgD7xFIhB7CtVZcj8dF1dY1gFX-qfJQZ1I7PU9o-RTyVRvV2PqNNZZRCM733D1PAq9G9BVDR9ucNbhF_QKYE2iFXSZrlC/s1600/IMG_4952.JPG" height="426" width="640" /></a></div>
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<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Add broth to skillet bring to boil over medium heat. Stir in cream, pimientos, and tomatoes; boil and stir for 1 min. Reduce heat, add parmesan cheese, bousrin cheese, basil and pepper; cook and stir until heated through.</span><br />
<span style="font-family: Georgia;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuhqtKRGAHmBdL4vKtEJ4NBjS_Vn1q76ALPN-WLS7VClHOrYqV_8AIZd5Kau3tE8QLiiodUPdEpXX65XrJPnQfYvWqnxaUmUwVunZvA5Pe9lznb70Xs3MKLeyXRcvGvW8iCwiukZH-E1eg/s1600/IMG_4953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuhqtKRGAHmBdL4vKtEJ4NBjS_Vn1q76ALPN-WLS7VClHOrYqV_8AIZd5Kau3tE8QLiiodUPdEpXX65XrJPnQfYvWqnxaUmUwVunZvA5Pe9lznb70Xs3MKLeyXRcvGvW8iCwiukZH-E1eg/s1600/IMG_4953.JPG" height="426" width="640" /></a></div>
</div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the chicken back into the sauce.</span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_mp3vh86sJ35RgZgKG-LcYRDhciRccVSO3YP2IoefEGVPvV5vSO-7DyLKyuqfC9R63UWMjfZ7Z571tQ8qEjrxJYnzC7vi1MbrCupw600vVradwu_VZQ5fOKZNYowig7yXgqMNharnoGQ/s1600/IMG_4954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_mp3vh86sJ35RgZgKG-LcYRDhciRccVSO3YP2IoefEGVPvV5vSO-7DyLKyuqfC9R63UWMjfZ7Z571tQ8qEjrxJYnzC7vi1MbrCupw600vVradwu_VZQ5fOKZNYowig7yXgqMNharnoGQ/s1600/IMG_4954.JPG" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSMH4BmeDpftQkmgTYupR_6PRhlEbxKRH4OvOWEMcQlOsr0FA-cDs3hrAW7BiGgulqqatjCpttbjYLgLG1ShUcuX4E-4BLQGG5mkWvfNlqUjj7XwAtedsu8WMlYPlPbCmLGLo7NbkvAok/s1600/IMG_4955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSMH4BmeDpftQkmgTYupR_6PRhlEbxKRH4OvOWEMcQlOsr0FA-cDs3hrAW7BiGgulqqatjCpttbjYLgLG1ShUcuX4E-4BLQGG5mkWvfNlqUjj7XwAtedsu8WMlYPlPbCmLGLo7NbkvAok/s1600/IMG_4955.JPG" height="426" width="640" /></a></div>
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</div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Serve chicken as is, covered in sauce, or with rice or pasta.</span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<a href="http://www.thecookierookie.com/skillet-basil-cream-chicken-2/"><span style="font-family: Georgia, "Times New Roman", serif;">This recipe comes from the Cookie-Rookie - her blog is amazing the pictures are incredible. I wish my pictures looked even partially like hers!</span></a></div>
Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-33896644402642689732015-01-08T18:13:00.001-08:002015-01-08T18:13:03.660-08:00Beefy Stuffed French Bread<div class="text">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMsDwO69SezG11-z8ox1cPi2vzzzjVEr9YGIu5v0BppeoXS_c93a05RlUreZltTLymgi2lqVxwpVdiU0mNfMfxXOFv-CkgtJB2ZE8yL7cGaOCc0EBNtVDC-m6aNit6UgXVQlJOzF8YZyz/s1600/IMG_4992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMsDwO69SezG11-z8ox1cPi2vzzzjVEr9YGIu5v0BppeoXS_c93a05RlUreZltTLymgi2lqVxwpVdiU0mNfMfxXOFv-CkgtJB2ZE8yL7cGaOCc0EBNtVDC-m6aNit6UgXVQlJOzF8YZyz/s1600/IMG_4992.JPG" height="426" width="640" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Beefy Stuffed French Bread</span></div>
<div class="text">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="text">
<span style="font-family: Georgia, "Times New Roman", serif;">1 loaf French bread</span></div>
<div class="text">
<span style="font-family: Georgia, "Times New Roman", serif;">1 pound lean ground beef</span></div>
<div class="text">
<span style="font-family: Georgia, "Times New Roman", serif;">1 small finely chopped onion</span></div>
<div class="text">
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup chopped celery</span></div>
<div class="text">
<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon minced garlic</span></div>
<div class="text">
<span style="font-family: Georgia, "Times New Roman", serif;">1 can cream of mushroom soup</span></div>
<div class="text">
<span style="font-family: Georgia, "Times New Roman", serif;">2 Tablespoons milk</span></div>
<div class="text">
<span style="font-family: Georgia, "Times New Roman", serif;">2 teaspoons Worcestershire sauce</span></div>
<div class="text">
<span style="font-family: Georgia, "Times New Roman", serif;">salt and pepper, to taste</span></div>
<div class="text">
<span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 cups shredded cheddar cheese</span></div>
<div class="text">
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 Tablespoon chopped parsley (optional)</span></div>
<div class="section-title">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="text">
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.</span><br />
<span style="font-family: Georgia;"></span><br />
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<div class="number">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="text">
<span style="font-family: Georgia, "Times New Roman", serif;">Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.</span><br />
<span style="font-family: Georgia;"></span><br />
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<div class="number">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="text">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread.</span></div>
<div class="text">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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</div>
<div class="text">
<span style="font-family: Georgia, "Times New Roman", serif;">Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!</span><br />
<span style="font-family: Georgia;"></span><br />
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</div>
<div class="text">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="text">
<a href="http://life-in-the-lofthouse.com/stuffed-french-bread/"><span style="font-family: Georgia, "Times New Roman", serif;">This recipe comes from Life in the Lofthouse - great blog with awesome recipes and beautiful pictures!</span></a></div>
Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-18861048548507456442015-01-08T18:04:00.003-08:002015-01-08T18:06:23.418-08:00Cranberry Baked Brie<div class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Cranberry Baked Brie</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 {13 ounce} Brie Wheel </span></div>
<div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 sheet Frozen Puff Pastry, thawed </span></div>
<div class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">
<a href="http://thefoodistachronicles.blogspot.com/2015/01/pomegranate-and-rosemary-cranberry-sauce.html"><span style="font-family: Georgia, "Times New Roman", serif;">Pomegranate and Rosemary Cranberry Sauce</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> {or your favorite jam} </span></div>
<div class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 whole Egg </span></div>
<div class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon Water </span></div>
<div class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">Crackers</span></div>
<div class="h-4 strong" id="zlrecipe-instructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat your oven to 400 degrees F. </span></div>
<div class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Unfold the puff pastry sheet on a floured surface. Roll out slightly. Place the brie wheel in the center and spread the cranberry sauce on top in an even layer. Fold the puff pastry around the brie, crimping the top together and sealing the edges. Place on a parchment lined baking sheet. </span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Whisk together the egg and the water. Brush the egg wash on the puff pastry covered brie. </span></div>
<div class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Place in the oven to bake for 20 – 25 minutes until golden brown. Remove and let stand for 15 minutes before serving. Serve with crackers or crostinis. Enjoy!</span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<a href="http://dashofsavory.com/savory/sweet-savory-baked-brie/"><span style="font-family: Georgia, "Times New Roman", serif;">This recipe comes a Dash of Savory.</span></a></div>
Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-79236631106010444222015-01-08T17:53:00.003-08:002015-01-08T17:53:27.878-08:00Pomegranate and Rosemary Cranberry Sauce<div class="h-4 strong" id="zlrecipe-ingredients">
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Pomegranate and Rosemary Cranberry Sauce</span></div>
<div class="h-4 strong">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 pound Fresh Cranberries, washed and dried </span></div>
<div class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 – 1/2 cups Sugar </span></div>
<div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 {8 ounce} bottle Pomegranate Juice </span></div>
<div class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon Ground Cinnamon </span></div>
<div class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon Ground Allspice </span></div>
<div class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 teaspoon Ground Nutmeg </span></div>
<div class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon Fresh Rosemary Leaves, roughly chopped {about 3 sprigs} </span></div>
<div class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 Orange, zested and juiced</span></div>
<div class="h-4 strong" id="zlrecipe-instructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">In a medium size heavy bottom pot add the washed cranberries, sugar, pomegranate juice, cinnamon, allspice and nutmeg. Bring mixture to a simmer while stirring until cranberries begin to burst, about 10 minutes. </span><br />
<span style="font-family: Georgia;"></span><br />
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<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the rosemary, orange zest and juice. Continue stirring and simmer for an additional 5 to 7 minutes. </span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Allow to cool and serve.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><a href="http://dashofsavory.com/savory/pomegranate-and-rosemary-cranberry-sauce/">This recipe comes from Dash of Savoy - a great blog with fantastic pictures!</a></span></div>
Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-73375857603414855252015-01-08T17:45:00.002-08:002015-01-08T17:45:23.736-08:00Green Bean and Portobello Mushroom Casserole<div class="separator" style="clear: both; text-align: center;">
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<h3 style="clear: left;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Green Bean and Portobello Mushroom Casserole</span></h3>
<div class="ingredient">
<span style="font-family: Georgia, "Times New Roman", serif;">2 tablespoons kosher salt<br /> 1.5 pounds fresh green beans, rinsed and ends trimmed<br /> 2 tablespoons unsalted butter<br /> 1 small onion, chopped<br /> 2 cloves garlic, minced<br /> 2 large portobello mushrooms, chopped<br /> 1 teaspoon kosher salt<br /> 1/2 - 1 teaspoon freshly ground black pepper, to taste<br /> 2 tablespoons all-purpose flour<br /> 1 cup chicken broth<br /> 1 cup half-and-half<br /> 1/2 cup breadcrumbs<br /> 6 oz french fried onions</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 375°F. Grease a 9x13 casserole dish, set aside. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil. Add the green beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top. </span><br />
<span style="font-family: Georgia;"></span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Place casserole in the oven and bake until bubbly, about 20 minutes. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><a href="http://www.thenovicechefblog.com/2013/11/the-best-green-bean-casserole/">This recipe comes from the Novice Chef.</a></span></div>
Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-87141107533105539122014-11-25T11:42:00.001-08:002014-11-25T11:42:54.226-08:00Broccoli Cheese and Potato Soup<div class="separator" style="clear: both; text-align: center;">
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<h3 class="post-title entry-title" sizcache05608571172873302="4 21 346" sizset="false">
<span><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;"><span style="font-size: x-large;">Broccoli Cheese and Potato Soup</span> </span></span></h3>
<div class="post hentry" sizcache05608571172873302="4 21 346" sizset="false">
<span style="font-family: Georgia, "Times New Roman", serif;">1 small onion, chopped </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 carrot, chopped </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 celery stalk, chopped </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 cloves garlic, minced </span></div>
<div class="post hentry" sizcache05608571172873302="4 21 346" sizset="false">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tbsp butter </span></div>
<div class="post hentry" sizcache05608571172873302="4 21 346" sizset="false">
<span style="font-family: Georgia, "Times New Roman", serif;">2 tbsp flour </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 1/2 cups fat free chicken broth (or vegetable broth) </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 cup fat free milk </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 medium potatoes, peeled and diced small </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">salt and fresh pepper </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4 cups (about 2 heads) broccoli florets, chopped into small pieces </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1-1/2 cups 2% shredded sharp cheddar </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 slices 2% American cheese </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 tbsp parmesan cheese </span></div>
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<br /><br /><span style="font-family: Georgia, "Times New Roman", serif;">Chop onion,
carrot, celery, garlic in a chopper or food processor.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /><br />In a large soup pot,
melt butter. Add chopped vegetables and sauté on low heat until
soft, about 5 minutes.<br /><br />Add flour, salt and pepper to the pot and
stir until smooth.<br /><br />Add chicken broth, milk and potatoes and set
heat to high until it comes to a boil, then cover and cook on low
until potatoes are soft, about 10-15 minutes.</span></div>
</div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /><br />Add broccoli
florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.
Cook uncovered until broccoli is cooked, about 5 minutes. Add
cheddar and American cheese, stir well and remove from heat.</span></div>
</div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /><br />Using an immersion blender quickly blend part of
the soup for a quick second or two. If you don't have an immersion blender,
remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then
add it back to the soup. This helps thicken it a bit. </span></div>
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<span style="font-family: Georgia;"></span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="post hentry" sizcache05608571172873302="4 21 346" sizset="false">
<a href="http://www.skinnytaste.com/2010/12/broccoli-cheese-and-potato-soup.html"><span style="font-family: Georgia, "Times New Roman", serif;">This recipe comes from the amazing Skinny Taste blog. I cannot rave about this blog enough!</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
</div>
Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-37150607997893574022014-11-25T11:27:00.001-08:002014-11-25T11:29:06.814-08:00Oven Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Oven Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">5-6 cups cauliflower florets cut into 1 1/2 inch pieces</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup extra-virgin olive oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon sliced garlic</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tablespoons lemon juice</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon salt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon black pepper</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tablespoons grated parmesan</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Chopped chives, for garnish</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 500 degrees. Place the cauliflower florets in a large sauté pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Place the pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with Parmesan. Garnish with chives and serve immediately while still warm.</span><br />
<br />
From the Food Network.<br />
<span style="font-family: Georgia;"></span><br />
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Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-43373502530959194002014-11-25T11:15:00.000-08:002014-11-25T11:16:14.050-08:00Meatballs Stroganoff<div id="sites-chrome-everything" style="direction: ltr;">
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<span style="font-family: Georgia, "Times New Roman", serif;"><span dir="ltr"><span style="font-size: x-large;">Meatballs Stroganoff</span></span> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Frozen Italian style meatballs (1/2 oz each) - enough to cover the bottom of the pan. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1+ Tbsp Extra virgin olive oil </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2+ cups beef broth</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">kosher salt and black pepper to taste</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 tsp Parsley</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 tsp Oregano</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 tsp Basil</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">2/3 - 1 cup sour cream</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup heavy whipping cream</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Wide egg noodles</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Brown the meatballs in the olive oil. You don't need to thaw the meatballs. Use a skillet that will really brown the meatballs so those little bits of meat stick to the bottom of the skillet.</span><br />
<span style="font-family: Georgia;"></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Deglaze the pan with 2 cups of beef broth. Bring to a boil and season with the salt and pepper and all of the herbs.</span><br />
<span style="font-family: Georgia;"></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">When the liquid begins reducing, add the sour cream and heavy whipping cream. Simmer.</span><br />
<span style="font-family: Georgia;"></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Meanwhile, boil water in a separate pot and cook the noodles. Boil until al dente, drain and then add to the summering sauce. The noodles will continue to cook in the sauce.</span><br />
<span style="font-family: Georgia;"></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Serve!</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><a href="http://menumusings.blogspot.com/2011/06/meatballs-stroganoff.html">This recipe comes from Menu Musings of a Modern Day Mom! Great blog!</a></span></td></tr>
</tbody></table>
</div>
</div>
</td></tr>
</tbody></table>
</div>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-54126800821038173032014-09-14T16:16:00.003-07:002014-09-14T16:16:37.282-07:00Funeral Potatoes<div class="h-4 strong" id="zlrecipe-ingredients">
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Funeral Potatoes</span></div>
<div class="h-4 strong">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 package Frozen Hash Brown Potatoes 28 oz. (green peppers and onion) </span></div>
<div class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1.5 cups sour cream </span></div>
<div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 can cream of chicken soup </span></div>
<div class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup butter melted </span></div>
<div class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tsp. salt </span></div>
<div class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tsp. minced onion or onion powder optional </span></div>
<div class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">2 cups shredded cheddar cheese </span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 bunch green onions, diced</span></div>
<div class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">3 cups Corn Flakes, crushed Mixed with 1/2 cup melted butter</span></div>
<div class="h-4 strong" id="zlrecipe-instructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Place your potatoes in a colander. Let set until thawed and drained. </span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Combine sour cream, soup and butter in a bowl. Mix it well. Add salt, onion and cheese to this mixture and mix until all combined. </span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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<div class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Add potatoes to mixture and stir until all combined. Place in 9x13 pan. </span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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<div class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Sprinkle on butter covered crushed Corn flakes. Bake uncovered at 350 for 40-50 minutes.</span><br />
<span style="font-family: Georgia;"></span><br />
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<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia;"><a href="http://lilluna.com/funeral-potatoes/">Recipe altered from Lil' Luna.</a></span></div>
Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-29434917948477937742014-09-14T16:09:00.004-07:002014-09-14T16:09:35.237-07:00Chicken Curry Stir Fry<div class="h-4 strong" id="zlrecipe-ingredients">
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Chicken Curry Stir Fry</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">2 tbsp olive oil or other preferred oil </span></div>
<div class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">2 <span class="IL_AD" id="IL_AD12">chicken breasts</span>, diced </span></div>
<div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 bell pepper, sliced into thin strips </span></div>
<div class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 onion, halved and then cut into strips </span></div>
<div class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 head broccoli, cut into bite sized pieces </span></div>
<div class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">4 cloves garlic or 1 shallot, diced </span></div>
<div class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tbsp smoked paprika</span></div>
<div class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tbsp red curry powder</span></div>
<div class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">2 tsp turmeric</span></div>
<div class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">
<span class="IL_AD" id="IL_AD1"></span><span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">In cast iron pan or heavy skillet, heat oil until shimmery. Add chicken and brown evenly. </span><br />
<span style="font-family: Georgia;"></span><br />
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<div class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">If you have a large pan, add veggies. If your pan is too small for everything to fit and not be too crowded, remove chicken and add veggies (but be sure to cook chicken completely). </span></div>
<div class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
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<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Brown veggies and continue cooking chicken (or brown veggies and add chicken back when they are nice and browned). Add garlic or shallot when slightly browned so they don't burn. </span></div>
<div class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">When chicken and veggies are fully cooked and browned, add another tablespoon of olive oil and spices. </span><br />
<span style="font-family: Georgia;"></span><br />
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<div class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Combine well so spices evenly coat chicken and veg. Serve hot on its own or over rice. </span></div>
<div class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Enjoy! </span><br />
<span style="font-family: Georgia;"></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<a href="http://sweetcsdesigns.com/one-pot-paleo-chicken-curry-stir-fry/">This recipe comes from Sweet C's Designs.</a>Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-72999186025502177432014-09-14T16:02:00.002-07:002014-09-14T16:02:14.171-07:00Basil Vinaigrette<div class="ingredients">
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">This is delicious and easy! I used it both on salad and instead of mayo on sandwiches! Fantastic!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Basil Vinaigrette</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 ½ cups lightly packed fresh basil leaves</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ cup extra virgin olive oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ cup fresh, finely grated Parmigiano Reggiano</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 Tsp red or white wine vinegar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 Tbsp fresh lemon juice</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tsp garlic, minced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ tsp finely grated lemon zest</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">¾ tsp kosher salt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Freshly grated black pepper</span><br />
<span style="font-family: Georgia;"></span><br />
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<div class="process">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Put the basil, olive oil, Parmigiano Reggiano, vinegar, lemon juice, garlic and lemon zest into a blender or food processor. Blend until smooth. Season to taste with salt and pepper.</span><br />
<span style="font-family: Georgia;"></span><br />
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Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-83835847102830586282014-09-14T15:39:00.004-07:002014-09-14T15:39:50.696-07:00Honey Lime Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;">
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<div class="h-4 strong" id="zlrecipe-ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="h-4 strong">
<span style="font-family: Georgia, "Times New Roman", serif;">These enchiladas were absolutely incredible. This might be the best thing I've ever had! It made so many enchiladas that I shared them with all of my friends - they still can't stop talking about them! This is definitely something to try!</span></div>
<div class="h-4 strong">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="h-4 strong">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Honey Lime Chicken Enchiladas</span></div>
<div class="h-4 strong">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 small, onion, peeled & diced (use a sweet Vidalia onion if you can find it) </span></div>
<div class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">3 chicken breast halves </span></div>
<div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 c. chicken broth </span></div>
<div class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 Tbsp. chili powder </span></div>
<div class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tsp. garlic, minced (2-3 cloves) </span></div>
<div class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">salt & pepper (to taste) </span></div>
<div class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">6 tablespoons honey </span></div>
<div class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">5 tablespoons lime juice (2 large limes) </span></div>
<div class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">8-10 flour tortillas </span></div>
<div class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 lb. Monterey jack cheese, shredded </span></div>
<div class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">16 ounces green enchilada sauce</span></div>
<div class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 c. heavy cream</span></div>
<div class="h-4 strong" id="zlrecipe-instructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Sauté onion in a little butter until it becomes transparent and soft. In a crock pot add chicken, chicken broth, sautéed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely). Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min. Drain out some of the juices (but not all of it... keep about 1/4 c.) and add honey and lime. </span></div>
<div class="instruction" itemprop="recipeInstructions">
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<span style="font-family: Georgia;"></span> </div>
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<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did overnight). </span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WzyA4Nyi4sk9ACkkbJJzJxF4_RO4skxrWl6A7ApTUvk9wA-L2xq8loNxigUO8YV7s-SDHRV4ycIqWRQKnbkAma5SgQNohc6RaBT4KSFNcMeseN6ucg7o1bl0Lh6v9G097iCwcl0ZTSeZ/s1600/IMG_4885.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WzyA4Nyi4sk9ACkkbJJzJxF4_RO4skxrWl6A7ApTUvk9wA-L2xq8loNxigUO8YV7s-SDHRV4ycIqWRQKnbkAma5SgQNohc6RaBT4KSFNcMeseN6ucg7o1bl0Lh6v9G097iCwcl0ZTSeZ/s1600/IMG_4885.JPG" height="426" width="640" /></a><span style="font-family: Georgia, "Times New Roman", serif;">While chicken is marinating spray a 9x13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas. </span></div>
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<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings. </span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia;"></span> </div>
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<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia;"><a href="http://www.favfamilyrecipes.com/honey-lime-chicken-enchiladas.html">This recipe comes from Favorite Family Recipes!</a></span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-36846340687209403722014-06-07T14:56:00.000-07:002014-06-07T14:56:01.906-07:00Hummus Crusted Chicken<div class="separator" style="clear: both; text-align: center;">
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<h3 id="recipe-ingredients-label">
<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;">Wow - this recipe was a winner! Hands down one of the best I've found on Pinterest! </span></h3>
<h3 id="recipe-ingredients-label">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large; font-weight: normal;">Hummus Crusted Chicken</span></h3>
<span style="font-family: Georgia, Times New Roman, serif;">4 boneless, skinless chicken breasts<br />salt and pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup chopped parsley</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 cloves chopped garlic</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 zucchini, chopped<br />2 yellow squash, chopped<br />2 medium onions, chopped<br />1.5 cups hummus, homemade or storebought<br />1 Tbsp. olive oil<br />2 lemons<br />1 tsp. smoked paprika or sumac</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="recipe-instructions">
<div class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">
<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 450 degrees. Prepare one large baking dish with cooking spray. </span></div>
<div class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">
<span style="font-family: Georgia, Times New Roman, serif;">Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil, garlic, and parsley until evenly coated. Season with salt and pepper. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVILW_6HwsyiB2nEZxgGkt6_xnt-bP1DVcbGg4m8qXu-qaani8ufVSkWxOXvzqwVzYRQty_YB8XRNqf28ZnzzDhEFXMuTLYsqIzB0Px6Fb6pgiOPUsPjdfQVwGnjKgXWuVeyoscOZS_o6D/s1600/IMG_2227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVILW_6HwsyiB2nEZxgGkt6_xnt-bP1DVcbGg4m8qXu-qaani8ufVSkWxOXvzqwVzYRQty_YB8XRNqf28ZnzzDhEFXMuTLYsqIzB0Px6Fb6pgiOPUsPjdfQVwGnjKgXWuVeyoscOZS_o6D/s1600/IMG_2227.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwd6heupW3V1OMg-iF5FDqy67d9c6g0uWq0PoWZtRkXkc0qrO44USAleCCkiF8ZaiE2GsHoZfYr8SSkIuz_U6wDxu6T7IJ3eps2Wmf-qbwG8-sZCwQe9uA5LiOFtf3e5NpZDBtfMl_hEZg/s1600/IMG_2229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwd6heupW3V1OMg-iF5FDqy67d9c6g0uWq0PoWZtRkXkc0qrO44USAleCCkiF8ZaiE2GsHoZfYr8SSkIuz_U6wDxu6T7IJ3eps2Wmf-qbwG8-sZCwQe9uA5LiOFtf3e5NpZDBtfMl_hEZg/s1600/IMG_2229.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwWJrhRAsgePHP-gWmdoEJ6ZAVems59BXuPG6BLSl99GqX9UKM90quA-frzJC7Vm4VJV3O8js0BlGzKkRps-f4QSroQJOyb2i-7A7R6XaBOvdFl2_3zlFLPLz2xYDoxapBMVN_re8OsUb/s1600/IMG_2231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwWJrhRAsgePHP-gWmdoEJ6ZAVems59BXuPG6BLSl99GqX9UKM90quA-frzJC7Vm4VJV3O8js0BlGzKkRps-f4QSroQJOyb2i-7A7R6XaBOvdFl2_3zlFLPLz2xYDoxapBMVN_re8OsUb/s1600/IMG_2231.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://www.gimmesomeoven.com/hummus-crusted-chicken/">This recipe comes from Gimme Some Oven!</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small; font-weight: normal;">Wow - this recipe was a winner! Hands down one of the best I've found on Pinterest! </span></h3>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large; font-weight: normal;">Hummus Crusted Chicken</span></h3>
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<span style="font-family: Georgia, Times New Roman, serif;">4 boneless, skinless chicken breasts<br />salt and pepper</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup chopped parsley</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 cloves chopped garlic</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 zucchini, chopped<br />2 yellow squash, chopped<br />2 medium onions, chopped<br />1.5 cups hummus, homemade or storebought<br />1 Tbsp. olive oil<br />2 lemons<br />1 tsp. smoked paprika or sumac</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 450 degrees. Prepare one large baking dish with cooking spray.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil, garlic, and parsley until evenly coated. Season with salt and pepper.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">
<a href="http://www.gimmesomeoven.com/hummus-crusted-chicken/"><span style="font-family: Georgia, Times New Roman, serif;">This recipe comes from Gimme Some Oven!</span></a></div>
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Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0tag:blogger.com,1999:blog-2731596930501848175.post-54421582017673869392014-06-07T14:36:00.000-07:002014-06-07T14:36:41.392-07:00Cheesy Chicken and Wild Rice Casserole<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEpBUlLKQ1cCyGw3SjgIwCpCTbKnt9MEVKMztLqFO0geCaos_k096VgL4-xb8GDFYZ4qUQnBeSUoKrTqc5k72ZzH1MUYZ91SELjArZsTsVLKDuP4nKVfatRegepYtRWDY-Y8z-sv60PqW/s1600/IMG_2089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEpBUlLKQ1cCyGw3SjgIwCpCTbKnt9MEVKMztLqFO0geCaos_k096VgL4-xb8GDFYZ4qUQnBeSUoKrTqc5k72ZzH1MUYZ91SELjArZsTsVLKDuP4nKVfatRegepYtRWDY-Y8z-sv60PqW/s1600/IMG_2089.JPG" height="426" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Cheesy Chicken and Wild Rice Casserole</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">3 Tablespoons extra virgin olive oil<br /> 1 medium onion, finely diced<br /> 3 stalks celery, finely diced<br /> 3 carrots, peeled and diced<br /> 2 Tablespoons fresh minced garlic<br /> 2 Cups shredded, cooked chicken breast<br /> 2 Cups steamed white rice<br /> 16 oz prepared wild rice<br /> 1 teaspoon kosher salt<br /> 1/2 teaspoon black pepper<br /> 1/4 teaspoon garlic salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cheese Sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 Tablespoons butter<br /> 1/4 Cup all purpose flour<br /> 1/4 teaspoon kosher salt<br /> 1/4 teaspoon black pepper<br /> 2 Cups chicken broth<br /> 2 Cups shredded cheddar cheese<br /> Top with 1 1/2 Cups shredded cheddar cheese</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycgEVD_-fqFKBdZkIEs4HF4WWnbNXK8a2KIF2g9SvH9BBKTObHxQpyZ6REUCQfDBvxF_KfBv1YloNboTyvw1H66Y0iQsejwTl8ns5mgfvOrjFjTugA9lUEyKSKk3VfkLhHch41haJoPSl/s1600/IMG_2085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycgEVD_-fqFKBdZkIEs4HF4WWnbNXK8a2KIF2g9SvH9BBKTObHxQpyZ6REUCQfDBvxF_KfBv1YloNboTyvw1H66Y0iQsejwTl8ns5mgfvOrjFjTugA9lUEyKSKk3VfkLhHch41haJoPSl/s1600/IMG_2085.JPG" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUA01dM-X-bsawImJqV8N205MPWVyw1b2i63QmMLbZudSeyFARBhRBlHxKl9xFBrpLS1rnWMgQ8_XJ6bCXJpG0zVsUjWOuZncCmZN-KLGPNaNAekCeqReDeNVXUyL1xJOhf6gXCGOEauj/s1600/IMG_2086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUA01dM-X-bsawImJqV8N205MPWVyw1b2i63QmMLbZudSeyFARBhRBlHxKl9xFBrpLS1rnWMgQ8_XJ6bCXJpG0zVsUjWOuZncCmZN-KLGPNaNAekCeqReDeNVXUyL1xJOhf6gXCGOEauj/s1600/IMG_2086.JPG" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiFkNrgeQHFoZ-KqodQmdEFz0tEcK_4r0-DwjuOt2CRum_gqbGcdD3nxqETSnXPZx3rUGTJFoMGKSSsBWulDhLYrGcoYewRae0XBnOx4s1y7N9Js0UH9YByrGnetSt0FEtN81qKKTFHuB-/s1600/IMG_2087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiFkNrgeQHFoZ-KqodQmdEFz0tEcK_4r0-DwjuOt2CRum_gqbGcdD3nxqETSnXPZx3rUGTJFoMGKSSsBWulDhLYrGcoYewRae0XBnOx4s1y7N9Js0UH9YByrGnetSt0FEtN81qKKTFHuB-/s1600/IMG_2087.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv8LYGAnCgBV5YZTDVbzKBIstoGjDCODStf_OxZ-dGtfIQSedCBBTmee0R4Igu4Tzj_UYcXh-mwXdDkhXgxsEntVWmZeljl7aMHptCHg4QazsdULCDyZv_7ZctUkoYrketsZhMK2cT3cfU/s1600/IMG_2088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv8LYGAnCgBV5YZTDVbzKBIstoGjDCODStf_OxZ-dGtfIQSedCBBTmee0R4Igu4Tzj_UYcXh-mwXdDkhXgxsEntVWmZeljl7aMHptCHg4QazsdULCDyZv_7ZctUkoYrketsZhMK2cT3cfU/s1600/IMG_2088.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEpBUlLKQ1cCyGw3SjgIwCpCTbKnt9MEVKMztLqFO0geCaos_k096VgL4-xb8GDFYZ4qUQnBeSUoKrTqc5k72ZzH1MUYZ91SELjArZsTsVLKDuP4nKVfatRegepYtRWDY-Y8z-sv60PqW/s1600/IMG_2089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEpBUlLKQ1cCyGw3SjgIwCpCTbKnt9MEVKMztLqFO0geCaos_k096VgL4-xb8GDFYZ4qUQnBeSUoKrTqc5k72ZzH1MUYZ91SELjArZsTsVLKDuP4nKVfatRegepYtRWDY-Y8z-sv60PqW/s1600/IMG_2089.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">8-10 servings</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://picky-palate.com/2010/09/13/cheesy-chicken-and-wild-rice-casserole/">This recipe comes from Picky Palate - great website for recipes!</a></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">----------------------------------------------</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Cheesy Chicken and Wild Rice Casserole</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">3 Tablespoons extra virgin olive oil<br />1 medium onion, finely diced<br />3 stalks celery, finely diced<br />3 carrots, peeled and diced<br />2 Tablespoons fresh minced garlic<br />2 Cups shredded, cooked chicken breast<br />2 Cups steamed white rice<br />16 oz prepared wild rice<br />1 teaspoon kosher salt<br />1/2 teaspoon black pepper<br />1/4 teaspoon garlic salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cheese Sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 Tablespoons butter<br />1/4 Cup all purpose flour<br />1/4 teaspoon kosher salt<br />1/4 teaspoon black pepper<br />2 Cups chicken broth<br />2 Cups shredded cheddar cheese<br />Top with 1 1/2 Cups shredded cheddar cheese</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">8-10 servings</span>Laurahttp://www.blogger.com/profile/13273379556827432672noreply@blogger.com0