Ingredients:
1 can Pillsbury Reduced-Fat Cinnamon rolls w/icing
1 8oz. pkg. lite cream cheese
1/4 cup sugar
2 tsp light sour cream
1 tsp lemon juice
1 tsp vanilla
Directions:
Heat oven to 350. Grease 9” pie plate. Unroll cinnamon rolls and recoil around pie plate. Set icing aside. Beat cream cheese, sugar and other ingredients. Spread between cinnamon rolls. Bake for 25-35 minutes. Cool 5 minutes. Nuke icing in microwave a few seconds until easily drizzled. Drizzle over rolls and serve warm.
Monday, January 10, 2011
Bacon Pierogi Bake
Source: Adapted from Cooking Light, December 2010
Yield: 4 servings
Ingredients:
(16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
Cooking spray
2 turkey bacon slices, chopped
2 garlic cloves, minced
1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 ounces) low-fat shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
1/2 teaspoon freshly ground black pepper
Directions:
1. Preheat oven to 400°.
2. Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.
3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese.
Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.
Yield: 4 servings
Ingredients:
(16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
Cooking spray
2 turkey bacon slices, chopped
2 garlic cloves, minced
1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 ounces) low-fat shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
1/2 teaspoon freshly ground black pepper
Directions:
1. Preheat oven to 400°.
2. Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.
3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese.
Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.
Thursday, December 30, 2010
Slow Cooker Pizza Chicken
Ingredients:
2 to 4 boneless chicken breasts
1 jar pizza sauce
1 can mushrooms (I use fresh)
1 cup shredded part-skim mozzarella cheese
pepperoni or turkey pepperoni
Directions:
Place chicken in slow cooker.
Pour pizza sauce and mushrooms over the chicken; cook on low for 6-8 hours.
30 minutes before serving, put 1 cup mozz cheese over top of chicken and let melt 30 minutes. Before serving (over rice) - I microwave 12 or 15 pepperoni on a plate between 2 paper towels to eliminate the grease and then crush them over top of chicken/rice.
2 to 4 boneless chicken breasts
1 jar pizza sauce
1 can mushrooms (I use fresh)
1 cup shredded part-skim mozzarella cheese
pepperoni or turkey pepperoni
Directions:
Place chicken in slow cooker.
Pour pizza sauce and mushrooms over the chicken; cook on low for 6-8 hours.
30 minutes before serving, put 1 cup mozz cheese over top of chicken and let melt 30 minutes. Before serving (over rice) - I microwave 12 or 15 pepperoni on a plate between 2 paper towels to eliminate the grease and then crush them over top of chicken/rice.
Tuesday, December 21, 2010
Chipotle-Sparked Mustard Salmon
Source: Taste of Home magazine
Servings: 6
Ingredients:
6 (4 oz.) salmon filets
1/4 cup low-fat mayonnaise
1/4 cup prepared horseradish
1/4 cup stone-ground mustard
1/4 tsp. lemon-pepper seasoning
1 tsp. minced chipotle pepper in adobo sauce
1 tsp. fresh dill
Directions:
Servings: 6
Ingredients:
6 (4 oz.) salmon filets
1/4 cup low-fat mayonnaise
1/4 cup prepared horseradish
1/4 cup stone-ground mustard
1/4 tsp. lemon-pepper seasoning
1 tsp. minced chipotle pepper in adobo sauce
1 tsp. fresh dill
Directions:
- Place salmon in a foil-lined 15x10 baking pan.
- Combine the mayo, horseradish, mustard, lemon-pepper and chipotle pepper; spread over filets.
- Bake at 350 for 15-20 minutes or until fish flakes easily with a fork. Sprinkle with dill.
Balsamic Chicken with Feta
This was easy and very good. Great for a quick weeknight meal.
Source: unknown
Serves 4
Ingredients:
4 (4 oz.) chicken breasts
Balsamic vinaigrette (I like Newman's Own Light Balsamic)
Italian seasoning (or basil and oregano)
2 tomatoes, sliced
salt and pepper
low-fat feta cheese
Directions:
Place chicken in a glass baking dish and pour a little balsamic over the chicken. Sprinkle generously with italian seasoning. Bake at 375 for about 15 minutes, or until chicken is cooked through. Remove from the oven, top with tomatoes and feta. Broil 5 minutes or until the feta is lightly browned.
Source: unknown
Serves 4
Ingredients:
4 (4 oz.) chicken breasts
Balsamic vinaigrette (I like Newman's Own Light Balsamic)
Italian seasoning (or basil and oregano)
2 tomatoes, sliced
salt and pepper
low-fat feta cheese
Directions:
Tuesday, November 23, 2010
Hearts of Palm with Beets and Blue Cheese
Source: Bon Appetit
Ingredients:
4 cups (packed) mixed baby lettuces
1/2 of a 14-15 oz. can hearts of palm, drained, each cut into 1/2 inch thick rounds
1/2 large red bell pepper, halved lengthwise, thinly sliced crosswise
1 cup cherry tomatoes, halved
8 canned pickled beets, halved
3/4 cup crumbled blue cheese (about 3 oz)
2 green onions, chopped
1/2 cup bottled balsamic dressing
Directions:
Combine all ingredients except dressing. Toss well. Add dressing, toss again to coat.
Ingredients:
4 cups (packed) mixed baby lettuces
1/2 of a 14-15 oz. can hearts of palm, drained, each cut into 1/2 inch thick rounds
1/2 large red bell pepper, halved lengthwise, thinly sliced crosswise
1 cup cherry tomatoes, halved
8 canned pickled beets, halved
3/4 cup crumbled blue cheese (about 3 oz)
2 green onions, chopped
1/2 cup bottled balsamic dressing
Directions:
Combine all ingredients except dressing. Toss well. Add dressing, toss again to coat.
Pumpkin Layer Cake
Source: Kraft Foods
Ingredients:
1 pkg. (2-layer size) yellow cake mix
1 15oz. can pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1 1/2 tsp. pumpkin pie spice, divided
1 8oz. pkg. cream cheese, softened
1 cup powdered sugar
1 8oz. tub cool whip, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecans
Directions:
Heat oven to 350.
Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl. Mix until well blended. Pour into 2 greased and floured 9-inch round pans.
Bake 28-30 minutes, or until toothpick inserted comes out clean. Cool in pans for 10 minutes. Remove from pans to cool rack, cool completely.
Beat cream cheese in medium bowl until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stire in cool whip. Cut each cake layer horizontally in half; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer). Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
Ingredients:
1 pkg. (2-layer size) yellow cake mix
1 15oz. can pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1 1/2 tsp. pumpkin pie spice, divided
1 8oz. pkg. cream cheese, softened
1 cup powdered sugar
1 8oz. tub cool whip, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecans
Directions:
Heat oven to 350.
Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl. Mix until well blended. Pour into 2 greased and floured 9-inch round pans.
Bake 28-30 minutes, or until toothpick inserted comes out clean. Cool in pans for 10 minutes. Remove from pans to cool rack, cool completely.
Beat cream cheese in medium bowl until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stire in cool whip. Cut each cake layer horizontally in half; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer). Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
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