Tuesday, September 30, 2008
Flounder Baked in Sour Cream
1 pound of flounder fillets
1 Tablespoon and 2 Tablespoons butter
1/4 teaspoon pepper
1/2 teaspoon hot sauce
1 Tablespoon paprika
1 Tablespoon dried parsley
1/2 cup grated Parmesan cheese
1 cup sour cream
Preheat the oven to 350. Grease a flat 2 quart casserole with the 1 Tablespoon butter. Arrange the flounder in the casserole. Mix the remaining ingredients (except butter) together with the sour cream and spread over the fish. Dot with the remaining butter. Bake uncovered for 30 minutes.
Sunday, September 28, 2008
1/4 cup diced red onion
1/4 cup diece green pepper
4 large eggs
2 sausage patties, (pre-cooked and chopped)
1/2 cup shredded cheddar cheese
2 large flour tortillas
Sautee onions and peppers over medium high heat until soft. Add sausage. Whisk 4 eggs together and add to skillet. Cook until eggs are done.Heat another skillet over medium high heat and spray with cooking spray. Add a tortilla and fill one side with egg mixture and top with shredded cheese, then fold. Cook on both sides for a few minutes until the cheese is melted and the tortilla is browned.serve with salsa and sour cream if desired.
Kosher salt, as needed, plus 1/2 teaspoon
Veggie "Mac" and Cheese Casserole
2 cups cauliflower, cut into small florets
2 cups broccoli, cut into small florets
Vegetable oil spray 1 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 teaspoons Dijon mustard
1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
Spray the baking dish with vegetable oil spray.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to an 8x8 baking dish and set aside.
Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
Source: Adapted from foodtv.com
Thursday, September 18, 2008
1 pound boneless skinless chicken breast, julienned
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons kosher salt
1 clove garlic, chopped
1/2 teaspoon freshly ground
1 red bell pepper, julienned
1 green bell pepper, julienned
1 small red onion, thinly sliced
8 ounces Colby Jack cheese, shredded
2 tablespoons butter
2 tablespoons chopped cilantro leaves
2 tablespoons sliced green onions
Melt butter in a saute pan over medium-high heat. Add quesadillas and cook for about 2 minutes on each side until toasty and the cheese is melted. Garnish with cilantro and scallions, and serve with salsa and sour cream, if desired.
Friday, September 12, 2008
Low Carb Taco Bake
4 ounces cream cheese, softened 3 eggs
1/3 cup heavy cream
1/2 teaspoon taco seasoning
8 ounces cheddar cheese, shredded
1 lb ground beef
3 teaspoons taco seasoning
1/4 cup tomato sauce
4 ounces chopped green chilies
8 ounces cheddar cheese, shredded
For the crust, beat the cream cheese and eggs until smooth. Add the cream and seasoning. Grease a 9"x13" baking dish; spread the cheese over the bottom. Pour in the egg mixture as evenly as possible.
Bake at 375ºF, 25-30 minutes. Let stand 5 minutes before adding the topping.
For the topping, brown the hamburger; drain fat. Stir in the seasoning, tomato sauce and chilies. Spread over the crust. Top with cheese. Reduce oven to 350ºF and bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs).
Spinach & Blue Cheese-Stuffed Chicken Breasts
1 teaspoon vegetable oil, divided
1 1/4 cups finely chopped onion, divided
4 garlic cloves, minced
1/2 cup frozen chopped spinach, thawed, drained, and squeezed dry 2 tablespoons crumbled blue cheese 1 teaspoon Dijon mustard
4 (4-ounce) skinned, boned chicken breast halves 1/4 teaspoon pepper 1/3 cup dry white wine
1/2 teaspoon dried thyme
1 cup low-salt chicken broth
2 tablespoons Dijon mustard
1/4 cup sour cream
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 1/4 cup onion; sauté 6 minutes or until tender. Add garlic, and sauté 1 minute. Add spinach, and sauté 3 minutes. Combine spinach mixture, cheese and 1 teaspoon mustard in a small bowl. Stir well; set aside. Wipe pan dry with a paper towel.
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons spinach mixture into each pocket. Sprinkle chicken with pepper.
Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside, and keep warm. Add 1 cup onion to pan, and sauté 5 minutes. Add wine and thyme; cook 3 minutes or until reduced by half. Add broth and 2 tablespoons mustard; cook 4 minutes or until slightly thick, add 1/4 cup of sour cream, stirring occasionally. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.
Source: Adapted from Cooking Light
Loaded Broccoli Cheddar Soup
1/2 cup diced onions
5 cups frozen broccoli
2 1/2 cups chicken broth
1/2 cup heavy cream
1/2 cup sour cream
12 oz shredded cheddar cheese
2 oz cream cheese
2 TBS butter
salt & pepper to taste
12 oz chicken breasts
2-3 tsp corn starch
Combine all ingredients (except chicken & corn starch) in a pot and cook over medium heat.
Meanwhile, dice and cook the chicken. Add cooked chicken to pot and bring to a boil. Mix corn starch in a few tsp. of water, then add to the pot and allow soup to thicken.
Top with additional sour cream, shredded cheese, and bacon bits if desired.
Monday, September 8, 2008
Crista's Crispy Buffalo Chicken Salad
1 Chicken Breast, cut into strips
1/2 cup flour
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 egg, beaten
salt & pepper
1/4 cup Frank's Red Hot
1/4 cup melted butter
Season chicken strips with salt and pepper. Combine flour with garlic and cayenne pepper. Dredge strips in flour and shake off excess. Next, toss chicken strips in the beaten egg, and then coat a second time with the flour mixture. Pan fry in a skillet over medium high heat in vegetable oil until browned on both sides.Combine Frank's Red Hot and melted butter. Toss chicken strips in the hot sauce mixture and serve over a salad of lettuce, grape tomatoes, and shredded cheese.
Olive Oil (I used Zesty Italian Flavored)
Shredded Cheese (I used Colby Jack)
Blue Cheese crumbles
Grilled chicken strips
Diced red onion
Shredded Colby jack cheese
Hard boiled eggs
*Ranch Dressing of course!*
Crista's Better Than the Bottle Ranch Dressing
1 packet dry ranch dressing mix (Hidden Valley)
1 cup light mayo
1 cup light sour cream
1 cup skim milk
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
Mix all ingredients together and store in the fridge for a few hours. Enjoy!