Chicken with Bacon, Tomato and Thyme

 Number of Servings: 2

Ingredients

    4 slices bacon, cooked
    2 chicken breasts, boneless, skinless
    1 tbsp olive oil
    1 clove garlic, minced
    1 tbsp chopped red onion
    2-1/4 inch sliced tomato

Directions

Place bacon slices on a sheet pan and bake in a preheated 400*F oven for about 10 minutes until half cooked.
Remove and reserve.
Working on a sheet pan, coat the chicken breast with olive oil and garlic.
Sprinkle lightly with salt and pepper.
Next, wrap 2 pieces of bacon strips criss cross around each piece of chicken forming an “X’ pattern in the center. Sprinkle with the diced onion and place a thick slice of tomato and a couple sprigs of fresh thyme in the center of each breast, tucked under the bacon.
Bake until chicken is completely cooked and reaches an internal temperature of 165*F, about 30 minutes.

Number of Servings: 2

Recipe submitted by SparkPeople user GRANNY2 
Nutritional Info
  • Servings Per Recipe: 2 
  • Amount Per Serving
  • Calories: 216.8
  • Total Fat: 13.9 g
  • Cholesterol: 51.9 mg
  • Sodium: 249.5 mg
  • Total Carbs: 1.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 20.5 g

Source: recipes.sparkpeople.com

Chicken-Veggie Quesadillas with Ranch Yogurt Sauce

Submitted by: SPCOOKBOOK

This recipe is part of “The SparkPeople Cookbook.” Order your copy today! This is a great kids’ meal, or cut each quesadilla into eight pieces for an appetizer. This recipe is part of “The SparkPeople Cookbook.” Order your copy today! This is a great kids’ meal, or cut each quesadilla into eight pieces for an appetizer.
Minutes to Prepare: 10
Minutes to Cook: 10
Number of Servings: 4

Tips

Want three more new-to-you sneak-peek recipes from “The SparkPeople Cookbook”? Click here!


Ingredients

    1⁄4 cup low-fat plain yogurt
    2 tsp Ranch Seasoning Blend
    12 ounces boneless and skinless chicken
    breast
    1 tsp canola oil
    2 red or orange bell peppers, top and
    bottom removed, cored and seeded
    4 whole-wheat tortillas
    2 tomatoes, diced
    1⁄2 cup shredded Monterey or pepper Jack
    cheese


Directions

1. In a small bowl, make the sauce by combining
the yogurt and 1⁄2 teaspoon of the seasoning
blend. Cover and chill in the refrigerator.
2. Place the chicken into a plastic bag. Using a
meat mallet or rolling pin, pound out the meat
to 1⁄4-inch thickness. Add oil and remaining seasoning
blend to the bag. Marinate meat 10 minutes
or up to 8 hours.
3. Place a cast-iron skillet or nonstick skillet
over moderate heat. Once warmed, add the
peppers. Sear the peppers by pressing down
on them, 2 to 3 minutes. Remove from heat, let
cool slightly, and dice.
4. Place the chicken in the skillet, and cook over
moderate-high heat for 4 to 5 minutes. Turn,
and continue to cook until internal temperature
reaches 165° F, about 5 minutes more. Remove
the meat from the skillet, let cool slightly, and
dice. Wipe out the skillet with paper towels.
5. Reheat the skillet to moderate heat. Build the
quesadillas one at a time by placing a tortilla
in the pan, then layering on half of the chicken,
peppers, tomatoes, and cheese. Top with
a second tortilla and cook for 2 minutes on
each side until the cheese melts. Remove the
cooked quesadilla to a cutting board. To serve,
cut each quesadilla in half, with a pizza wheel
if you have one.

Source: recipes.sparkpeople.com

Poached Ginger Chicken Ingredients 4 boneless, skinless chicken breasts (1 3/4 to 2 pounds) Kosher salt 1 2-inch piece ginger, peeled 1 large shallot 4 tablespoons peanut oil 1 tablespoon toasted sesame oil 1/2 teaspoon sugar 1 English cucumber, halved lengthwise, seeded and thinly sliced 1 bunch radishes, thinly sliced, or 1 small daikon radish, peeled and cut into matchsticks 1 teaspoon Asian chili sauce (such as sambal oelek) 1 bunch watercress, trimmed Juice of 1 lime Directions Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again. Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt. Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss. Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice. Per serving: Calories 432; Fat 23 g (Saturated 4 g); Cholesterol 118 mg; Sodium 614 mg; Carbohydrate 9 g; Fiber 2 g; Protein 47 g Photograph by Antonis Achilleos
Pop-upView Separately

Poached Ginger Chicken

Ingredients

  • 4 boneless, skinless chicken breasts (1 3/4 to 2 pounds)
  • Kosher salt
  • 1 2-inch piece ginger, peeled
  • 1 large shallot
  • 4 tablespoons peanut oil
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon sugar
  • 1 English cucumber, halved lengthwise, seeded and thinly sliced
  • 1 bunch radishes, thinly sliced, or 1 small daikon radish, peeled and cut into matchsticks
  • 1 teaspoon Asian chili sauce (such as sambal oelek)
  • 1 bunch watercress, trimmed
  • Juice of 1 lime

Directions

Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again.

Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt.

Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss.

Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice.

Per serving: Calories 432; Fat 23 g (Saturated 4 g); Cholesterol 118 mg; Sodium 614 mg; Carbohydrate 9 g; Fiber 2 g; Protein 47 g

Photograph by Antonis Achilleos

Steamed Vegetables With Roasted Chickpeas Total Time: 50 minPrep20 minCook30 min Yield:4 servings Level:Easy Ingredients 1 small kabocha or buttercup squash (about 2 pounds), seeded and cut into 1-inch-thick wedges 1/2 head cauliflower, sliced into florets 1 2-inch piece ginger, peeled and thinly sliced Kosher salt 4 cups snow peas (about 8 ounces) 1/2 teaspoon coriander seeds, crushed 2 tablespoons toasted sesame oil 1 15-ounce can chickpeas, drained and rinsed 3 tablespoons unsalted butter 4 scallions, thinly sliced Freshly ground pepper Cooked brown rice, for serving (optional) 1/4 cup thinly sliced fresh mint Toasted sesame seeds, for garnish Directions Place the squash, cauliflower and ginger in a large steamer basket over a saucepan of simmering water and season with salt. Cover and steam until the vegetables are tender, about 25 minutes. Add the snow peas, remove the pan from the heat and keep covered until the peas are crisp-tender, about 5 minutes. Meanwhile, toast the coriander seeds in a skillet over medium-low heat until fragrant, about 1 minute. Add the sesame oil and increase the heat to medium-high. Add the chickpeas and cook until crisp, about 5 minutes. Add the butter and scallions; remove from the heat. Divide the vegetables among plates, over rice if desired. Spoon the chickpea mixture on top and garnish with the mint and sesame seeds. Per serving (without rice): Calories 368; Fat 16 g (Saturated 6 g); Cholesterol 23 mg; Sodium 795 mg; Carbohydrate 46 g; Fiber 11 g; Protein 11 g Photograph by Antonis Achilleos
Pop-upView Separately

Steamed Vegetables With Roasted Chickpeas

Total Time: 50 minPrep20 minCook30 min

Yield:4 servings

Level:Easy

Ingredients

  • 1 small kabocha or buttercup squash (about 2 pounds), seeded and cut into 1-inch-thick wedges
  • 1/2 head cauliflower, sliced into florets
  • 1 2-inch piece ginger, peeled and thinly sliced
  • Kosher salt
  • 4 cups snow peas (about 8 ounces)
  • 1/2 teaspoon coriander seeds, crushed
  • 2 tablespoons toasted sesame oil
  • 1 15-ounce can chickpeas, drained and rinsed
  • 3 tablespoons unsalted butter
  • 4 scallions, thinly sliced
  • Freshly ground pepper
  • Cooked brown rice, for serving (optional)
  • 1/4 cup thinly sliced fresh mint
  • Toasted sesame seeds, for garnish

Directions

Place the squash, cauliflower and ginger in a large steamer basket over a saucepan of simmering water and season with salt. Cover and steam until the vegetables are tender, about 25 minutes. Add the snow peas, remove the pan from the heat and keep covered until the peas are crisp-tender, about 5 minutes.

Meanwhile, toast the coriander seeds in a skillet over medium-low heat until fragrant, about 1 minute. Add the sesame oil and increase the heat to medium-high. Add the chickpeas and cook until crisp, about 5 minutes. Add the butter and scallions; remove from the heat.

Divide the vegetables among plates, over rice if desired. Spoon the chickpea mixture on top and garnish with the mint and sesame seeds.

  • Per serving (without rice): Calories 368; Fat 16 g (Saturated 6 g);
  • Cholesterol 23 mg; Sodium 795 mg; Carbohydrate 46 g; Fiber 11 g; Protein 11 g

Photograph by Antonis Achilleos

Vegetable Meatloaf with Balsamic Glaze Total Time: 2 hr 5 minPrep20 minInactive10 minCook1 hr 35 min Yield:8 servings Level:Easy Ingredients 2 tablespoons extra-virgin olive oil 1 small zucchini, finely diced 1 red bell pepper, finely diced 1 yellow bell pepper, finely diced 5 cloves garlic, smashed to a paste with coarse salt 1/2 teaspoon red pepper flakes Kosher salt and freshly ground pepper 1 large egg, lightly beaten 1 tablespoon finely chopped fresh thyme 1/4 cup chopped fresh parsley 1 1/2 pounds ground turkey (90 percent lean) 1 cup panko (coarse Japanese breadcrumbs) 1/2 cup freshly grated Romano or Parmesan cheese 3/4 cup ketchup 1/4 cup plus 2 tablespoons balsamic vinegar Directions Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool. Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined. Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing. Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g Photograph by Con Poulos
Pop-upView Separately

Vegetable Meatloaf with Balsamic Glaze

Total Time: 2 hr 5 minPrep20 minInactive10 minCook1 hr 35 min

Yield:8 servings

Level:Easy

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small zucchini, finely diced
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 5 cloves garlic, smashed to a paste with coarse salt
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and freshly ground pepper
  • 1 large egg, lightly beaten
  • 1 tablespoon finely chopped fresh thyme
  • 1/4 cup chopped fresh parsley
  • 1 1/2 pounds ground turkey (90 percent lean)
  • 1 cup panko (coarse Japanese breadcrumbs)
  • 1/2 cup freshly grated Romano or Parmesan cheese
  • 3/4 cup ketchup
  • 1/4 cup plus 2 tablespoons balsamic vinegar

Directions

Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g

Photograph by Con Poulos

Chicken Zucchini Alredo Ingredients Kosher salt 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced 2 zucchini, thinly sliced into half-moons 4 4-ounce thin skinless, boneless chicken breasts Freshly ground pepper 12 ounces fettuccine (preferably whole wheat) 1 tablespoon all-purpose flour 1 cup cold low-fat milk (1%) 1/2 cup evaporated nonfat milk 3/4 cup freshly grated parmesan cheese 1/4 cup chopped fresh parsley Directions Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate. Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot. Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute. Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen. Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g Photograph by Stephanie Foley
Pop-upView Separately

Chicken Zucchini Alredo

Ingredients

Directions

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.

Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.

Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.

Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.

Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g; Protein 49 g

Photograph by Stephanie Foley

   Stuffed Chicken Divan with a Sherry Dijon Sauce From Food Network Kitchens   Prep: 20 min Cook: 30 min Yield: 4 servings Level: Intermediate NOTES We’ve updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. By stuffing the chicken breasts we were able to cut down on the overall cheese in the dish while still maximizing flavor. A mixture of low-fat evaporated milk, broth and sherry with a touch of cornstarch makes a creamy sauce that tastes as rich as the full fat version. Ingredients Cooking spray 2 cups (4 ounces) fresh broccoli florets 1/2 cup (2 ounces) grated Gruyere cheese 1 clove garlic, finely chopped 4 (6 to 8-ounce) boneless skinless chicken breast halves 2 teaspoons olive oil 2 teaspoons chopped fresh thyme Kosher salt and freshly ground black pepper 1 cup low-fat evaporated milk 1/2 cup low-sodium chicken broth 1/4 cup dry sherry 1 1/2 teaspoon cornstarch 2 tablespoons grated Parmesan cheese 1 teaspoon Dijon mustard Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels. Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper. Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish. Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes. Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast. Nutritional analysis per serving Calories 347; Total Fat 11g (Sat Fat 5.1g, Mono Fat 3.9g, Poly Fat 1.1g) ; Protein 50g; Carb 10g; Fiber 1g; Cholesterol 126.5mg; Sodium 433.5mg ©Television Food Network G.P.All Rights Reserved.
Pop-upView Separately
    Stuffed Chicken Divan with a Sherry Dijon Sauce From Food Network Kitchens
     
Prep: 20 min
Cook: 30 min
Yield: 4 servings
Level: Intermediate
NOTES
We’ve updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. By stuffing the chicken breasts we were able to cut down on the overall cheese in the dish while still maximizing flavor. A mixture of low-fat evaporated milk, broth and sherry with a touch of cornstarch makes a creamy sauce that tastes as rich as the full fat version.
Ingredients
  • Cooking spray
  • 2 cups (4 ounces) fresh broccoli florets
  • 1/2 cup (2 ounces) grated Gruyere cheese
  • 1 clove garlic, finely chopped
  • 4 (6 to 8-ounce) boneless skinless chicken breast halves
  • 2 teaspoons olive oil
  • 2 teaspoons chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 1 cup low-fat evaporated milk
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup dry sherry
  • 1 1/2 teaspoon cornstarch
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Dijon mustard

Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.

Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.

Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.

Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.

Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.

Nutritional analysis per serving

Calories 347; Total Fat 11g (Sat Fat 5.1g, Mono Fat 3.9g, Poly Fat 1.1g) ; Protein 50g; Carb 10g; Fiber 1g; Cholesterol 126.5mg; Sodium 433.5mg

©Television Food Network G.P.
All Rights Reserved.

THXGVG: Food Porn, Photos, Recipe, Stuff

Friday, November 25, 2011

I decided to finally cook something and take you along with me! Here is the healthy casserole that I made to bring to Westchester for those of us that didnt want to eat a pile of salt and butter and fat!

Here’s what you need:

emoticon about a pound of chicken, messily chopped/torn up into bite sized pieces
emoticon about 2 cups of mozzarella cheese, fat-free, fat-full whichever you prefer
emoticon about 8 oz of chopped up broccoli tops (or one 9 oz box of the frozen stuff)
emoticon handful of minced onions
emoticon handful of sliced mushrooms
emoticon about 20-25 quarter inch pieces of sundried tomatoes
emoticon 1/4 cup sliced green beans
emoticon 2 tbsp of butter or whatever you want to use to keep sht from sticking to your skillet
emoticon half a package of neufchatel or cream cheese, low fat, non-fat, all fat whatever (4 oz)
emoticon a cup of chicken broth, homemade, can, carton, I dont care
emoticon 3 cups of dry pasta, the swirlies and fusilis and big ziti ones work nice

Make your oven 375 and boil water for your pasta.
Heat up a “non-stick” (lol) s’killit and melt in whatever butter/i cant believe its not/olive oil in the bottom and dump your chicken in and stir it constantly.

When its all cooked white on the outside, stir in your chicken broth and sundried tomatoes…



…and simmer it until the chicken is cooked through and about half of the broth has been cooked down or absorbed…



Now add in your cream cheese stuff, in about 6 equal sized lumps. Make sure the burner is on low and stir it slowly every minute or so while the cream cheese is melting. (You can chop onions and slice mushrooms and stuff at the same time).



It should look like this when the cream cheese is all melted and stirred in well. Now add in half of your mozzarella.



By now your pasta water should be boiling, add in your pasta to start cooking.

Dump in your onions, green beans and half of your mushrooms to the chicken part (yes in the s’killit with the cheese and stir it all together) so they can start dding their falvor to the meat as it cooks down.




When your pasta is almost done, dump in your broccoli and the rest of your veggies to cook together in the pot, yes it will need to come to a boil again.



When the pasta and vegetables have cooked, drain them and add them to the chicken mixture.



Stir it all together so that the cream cheese/chicken broth gravy coasts everything lightly.



Then pour it all into a glass casserole dish and mash it all down tight with the back of your spoon/ladel/hand/whatever.



After it cooks for 20 minutes, pull it out of the oven and sprinkle the remaining mozzarella cheese over the top and put back for about 3-7 minutes til its all melted and delicious. Put it up on the stove (no heat) to relax for like 10 minutes before you eat it or it will burn your tongue off.



tada!

Now here is the rest of the day!

I woke up early and went for a 4K:




It was a clear crisp BEAUTIFUL and CLEAN morning, so fresh and invigorating.
Then I hit up the farmers market to get the ingredients for my casserole that I just explained to you. And then I cooked it and Jen came over and we started drinking. (it was about 10:30 am)

I took a long luxurious relaxing bubble bath and then decided to just NOT dress up and instead, go to THNXGG in my tights and Uggs and pjs because I am allowed to do that. Jen looked adorable though. We finished getting ready and ran of to Grand Central Station to meet Tom and Lawrence by the clock on the main concourse.






Then we got up to Westchester and did the social thing for a couple hours before starting on MISSION:FDH (fat,dumb,happy).

THANKSGIVING FOOD-PORN


roasted brussels sprouts, asparagus, purple onions, baby potatoes and chestnut dressing.


turkey and real cranberry sauce!


My whole plate!



HAPPY HOLIDAYS!

Roasted Winter Vegetables

culinary.net
Nutrition Info
  • Calories: 145.1 
  • Fat: 3.8g
  • Carbohydrates: 26.9g
  • Protein: 2.7g

Ingredients

1 bag “Golden Nugget” or other fingerling (tiny) potatoes (you can substitute “new potatoes” or the tiny red potatoes - as long as they’re small)
1 bag pearl onions
1 sweet potato
1 butternut squash
1 bag parsnips (giant white carrots)
optional: 1 small box brussels sprouts, if you’re not a supertaster who hates them
olive oil
fresh rosemary
fresh thyme

Directions

Prep: scrub potatoes, remove outer layer onions, peel and cube squash, peel and cube sweet potato, peel and slice parsnip.
Oven temp: 350 to 375 F
Cooking time: 1 hour (60 minutes)

Detailed instructions:
Scrub the potatoes, but you don’t have to peel them. Peel the outer layer off the onions. Peel the sweet potato and cut it into 1” cubes. Peel the butternut squash and cut it into 1” cubes. Scrub and peel the parsnips, cutting off the tops, and cut them into 2” long segments at the thin end, 1” long segments at the thick end. Remove any wilted leaves from the brussels sprouts.

Place all the veggies in a large baking dish or casserole dish. Bloop a few tablespoons of olive oil over them, and toss till everything has a very slight touch of olive oil on it. Now strip the leaves from 4-5 branches of rosemary, and from 4-5 branches of thyme, and sprinkle them over the veggies. Toss the veggies again, so that the herbs are distributed throughout. Roast, uncovered, in a 350° to 375° F oven for about one hour, or until a fork stuck in a potato or cube of sweet potato goes in easily. Serve hot. This makes a lot - 8 people or so’s worth - so if there are leftovers, they taste just fine rewarmed the next day.


The even easier version of this recipe:
Instead of all those kinds of veggies, just get one bag of the Golden Nugget potatoes and one bag of some other kind of tiny potatoes - “new potatoes” or “fingerlings” or anything else where each potato is only golf-ball size. Do the same bit with the olive oil and the herbs. But you don’t have to do all that peeling and cutting. Same baking instructions.

Serves a lot of people - nutrition information is given for 8 servings


Number of Servings: 8

Recipe submitted by SparkPeople user BUNRAB.

If you click the photo, it will take you to the original recipe by BLUESUNSHINEFL on sparkpeople. Im bound and determined to make this perfectly for Thanksiving this year. BOUND AND DETERMINED! Rustic Pumpkin Cheesecake Nutrition Info Calories: 322.6  Fat: 14.0g Carbohydrates: 43.4g Protein: 8.4g Ingredients Bottom Crust =20 Mini Oatmeal Cookies, crushedCanola Oil Cooking SprayCheesecake =2 cups (16 oz) Light Cream Cheese1 cup (8 oz) Part Skim Ricotta Cheese1 cup Milk Chocolate Chips1 cup Honey1 can Pumpkin Puree1/4 cup and 2 tbsp Low Fat Buttermilk4 Large Eggs2 tbsp Cornstarch2 tbsp Chocolate Syrup1 tsp Allspice1 tsp Vanilla Extract1/4 tsp Almond Extract1/8 tsp Cinnamon1/8 tsp Nutmeg1/8 tsp Ground Ginger1/8 tsp Ground ClovesPinch of Orange Zest Directions 1) Bring all cold ingredients to room temperature before mixing. This should take about 45 minutes.2) Preheat saucepan on MEDIUM-LOW3) Melt chocolate chips, 2 tbsp buttermilk, and chocolate syrup in saucepan, stirring with a whisk. Watch closely so chocolate doesn’t burn. When chocolate is melted, remove from heat. Allow to cool completely.4) Preheat oven to 350 degrees5) Spray nonstick cooking oil in a springform pan6) Crush oatmeal cookies. Pat evenly on bottom of springform pan. Use canola oil cooking spray somewhat liberally to help moisten crust.7) Beat ricotta cheese, cream cheese, pumpkin, vanilla extract, almond extract, and honey until smooth.8) Beat in eggs, 1/4 cup buttermilk, cornstarch, allspice, cinnamon, nutmeg, ground ginger, ground cloves, and orange zest until combined.9) Remove 1/2 cup of cheesecake mixture and beat in separate bowl with melted chocolate mixture10) Pour remaining cheesecake mixture into prepared springform pan11) Spoon or drizzle chocolate-pumpkin mixture over top in random places. Comb through top with a butter knife to give a marbled effect. It might seem chunky and uneven, that’s okay.12) Bake for 1 hour. Turn oven off and leave in for 1 hour more (don’t open door). Afterwards, there should be a jiggle in the middle of the cheesecake.13) Allow cake to cool on counter for 2 hours. The slow transition from temperatures helps the cake set and take on its amazing texture. 14) When cheesecake is mostly cool, wrap pan in foil to help keep out moisture. Place in fridge and do not touch for at least 6 hours.— 7 WW points —Number of Servings: 16Recipe submitted by SparkPeople user BLUESUNSHINEFL.
View Separately

If you click the photo, it will take you to the original recipe by BLUESUNSHINEFL on sparkpeople. Im bound and determined to make this perfectly for Thanksiving this year. BOUND AND DETERMINED!

Rustic Pumpkin Cheesecake

Nutrition Info
  • Calories: 322.6 
  • Fat: 14.0g
  • Carbohydrates: 43.4g
  • Protein: 8.4g

Ingredients

Bottom Crust =
20 Mini Oatmeal Cookies, crushed
Canola Oil Cooking Spray

Cheesecake =
2 cups (16 oz) Light Cream Cheese
1 cup (8 oz) Part Skim Ricotta Cheese
1 cup Milk Chocolate Chips
1 cup Honey
1 can Pumpkin Puree
1/4 cup and 2 tbsp Low Fat Buttermilk
4 Large Eggs
2 tbsp Cornstarch
2 tbsp Chocolate Syrup
1 tsp Allspice
1 tsp Vanilla Extract
1/4 tsp Almond Extract
1/8 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Ground Ginger
1/8 tsp Ground Cloves
Pinch of Orange Zest

Directions

1) Bring all cold ingredients to room temperature before mixing. This should take about 45 minutes.

2) Preheat saucepan on MEDIUM-LOW

3) Melt chocolate chips, 2 tbsp buttermilk, and chocolate syrup in saucepan, stirring with a whisk. Watch closely so chocolate doesn’t burn. When chocolate is melted, remove from heat. Allow to cool completely.

4) Preheat oven to 350 degrees

5) Spray nonstick cooking oil in a springform pan

6) Crush oatmeal cookies. Pat evenly on bottom of springform pan. Use canola oil cooking spray somewhat liberally to help moisten crust.

7) Beat ricotta cheese, cream cheese, pumpkin, vanilla extract, almond extract, and honey until smooth.

8) Beat in eggs, 1/4 cup buttermilk, cornstarch, allspice, cinnamon, nutmeg, ground ginger, ground cloves, and orange zest until combined.

9) Remove 1/2 cup of cheesecake mixture and beat in separate bowl with melted chocolate mixture

10) Pour remaining cheesecake mixture into prepared springform pan

11) Spoon or drizzle chocolate-pumpkin mixture over top in random places. Comb through top with a butter knife to give a marbled effect. It might seem chunky and uneven, that’s okay.

12) Bake for 1 hour. Turn oven off and leave in for 1 hour more (don’t open door). Afterwards, there should be a jiggle in the middle of the cheesecake.

13) Allow cake to cool on counter for 2 hours. The slow transition from temperatures helps the cake set and take on its amazing texture.

14) When cheesecake is mostly cool, wrap pan in foil to help keep out moisture. Place in fridge and do not touch for at least 6 hours.

— 7 WW points —

Number of Servings: 16

Recipe submitted by SparkPeople user BLUESUNSHINEFL.

Garden Vegetable Frittata - 150 calories/ 8 carbs/10 g protein!

Ingredients

    1 pound asparagus
    6 ounces button mushrooms
    1 tbsp olive oil
    1 clove garlic
    1 shallot
    1 small or 1/2 large zucchini
     

    6 large eggs
    1/3 cup 1% milk
    1 tsp salt
    1/4 tsp freshly ground black pepper
    dash nutmeg
    1 tbsp chopped chives


    1/4 cup freshly grated parmesan cheese
    2 medium or 1 large tomato



Directions

1. Preheat the oven to 350 degrees.


2. Wash and trim asparagus and cut into 1-inch long pieces. Blanch asparagus in boiling water for 1-2 minutes and immediately shock in ice water. Drain and dry asparagus, set aside.


3. Clean and slice mushrooms. In a skillet, heat olive oil and saute the mushrooms over medium heat for about ten minutes. While they cook, grate or finely mince the garlic and shallots. Add the garlic and shallots to the mushrooms and continue to cook for about two minutes more. Remove the mushroom mixture from the heat and set aside.


4. Cut the zucchini in half lengthwise and slice into thin, half-moon shapes.


5. In a large bowl, beat together eggs, milk, salt, pepper, nutmeg, and chives. Add asparagus, mushroom mixture, and zucchini.


6. Lightly spray a 2-quart baking dish (11 x 7 x 1.5) with cooking spray. Pour the egg and vegetable mixture into the dish.


7. Thinly slice tomatoes and arrange on top of the egg mixture. Sprinkle parmesan cheese over the top and bake in the oven until set, about 30-35 minutes. If desired, place under the broiler for 2-3 minutes to brown the top.


8. Allow the frittata to cool before serving. Frittata can be made ahead and chilled, covered, overnight — allow to come to room temperature before serving.


Makes six servings

Number of Servings: 6

Recipe submitted by SparkPeople user RICKIEBETH.  Nutritional Info
  • Servings Per Recipe: 6 
  • Amount Per Serving
  • Calories: 148.8
  • Total Fat: 9.0 g
  • Cholesterol: 216.4 mg
  • Sodium: 545.9 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 1.9 g
  • Protein: 10.5 g


Number of Servings: 6

dreamy coconut clouds - coconut merigue cookies- 50 CALORIES EACH!Fat: 1.9 gCarbohydrates: 8.8gCalories: 53.1Protein: 0.7g These are light, fluffy, and only about 50 calories each! 1-1/2 cups sweetened shredded coconut2 egg whites1/4 tsp vanilla extract Dash of salt2/3 cup granulated sugarBeat egg whites and dash of salt until soft peaks form. Gradually add in sugar while beating until peaks are stiff and glossy. Fold in coconut. Drop by rounded teaspoon onto greased baking sheet.Bake at 325*F 18-20 minutes until set and very slightly browned. Center will still be soft.Number of Servings: 20Recipe submitted by SparkPeople user SKYSHOOTER44.
View Separately

dreamy coconut clouds - coconut merigue cookies- 50 CALORIES EACH!Nutrition InformationFat: 1.9 gCarbohydrates: 8.8gCalories: 53.1Protein: 0.7gAll Nutrition Information



These are light, fluffy, and only about 50 calories each!


Ingredients 1-1/2 cups sweetened shredded coconut
2 egg whites
1/4 tsp vanilla extract
Dash of salt
2/3 cup granulated sugar



Directions

Beat egg whites and dash of salt until soft peaks form. Gradually add in sugar while beating until peaks are stiff and glossy.
Fold in coconut.
Drop by rounded teaspoon onto greased baking sheet.
Bake at 325*F 18-20 minutes until set and very slightly browned.
Center will still be soft.


Number of Servings: 20

Recipe submitted by SparkPeople user SKYSHOOTER44.