These are fun to make with your kids. Let them do some of the stirring. Then they can roll the "dough" into balls. Princess' look like caterpillars sometimes.
Peanut Butter Balls
1/2 cup confectioners sugar
1 can sweetened condensed milk
2 cups peanut butter
12 oz. semi sweet mini chocolate chips
Mix all ingredients together. Shape into balls. Keep refrigerated.
I wish I had a picture for you, but I'm not making them just for a picture. I would eat all of them myself!
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Monday, September 28, 2009
Monday, July 13, 2009
Chicken & Wild Rice in Wine Sauce - Monday Munchies
Another favorite chicken recipe:
Chicken & Wild Rice in Wine Sauce - from a Near East rice box
Prep Time: 8 minutes Cook Time: 25 minutes 4 servings (1 cup each)
1 pkg. Long Grain & Wild Rice Chicken
1/2 c. white cooking wine
1/4 c. water
1 tsp. garlic powder
1 Tbsp. cornstarch
4 chicken breasts (about 1 lb.)
1 Tbsp. Italian seasoning
1 Tbsp. olive oil
1 cup zucchini or mushrooms, sliced
Prepare rice according to package directions. In a small bowl, whisk wine, water, garlic powder and cornstarch until well blended. Set aside. Rub chicken with Italian seasoning. In medium size skillet, heat oil and cook chicken for 5 minutes on each side or until no longer pink inside. Add wine sauce and zucchini (or mushrooms). Simmer 10 to 15 minutes or until sauce thickens and is bubbly. Serve over prepared rice.
I promise it will not be another chicken recipe next week.
Chicken & Wild Rice in Wine Sauce - from a Near East rice box
Prep Time: 8 minutes Cook Time: 25 minutes 4 servings (1 cup each)
1 pkg. Long Grain & Wild Rice Chicken
1/2 c. white cooking wine
1/4 c. water
1 tsp. garlic powder
1 Tbsp. cornstarch
4 chicken breasts (about 1 lb.)
1 Tbsp. Italian seasoning
1 Tbsp. olive oil
1 cup zucchini or mushrooms, sliced
Prepare rice according to package directions. In a small bowl, whisk wine, water, garlic powder and cornstarch until well blended. Set aside. Rub chicken with Italian seasoning. In medium size skillet, heat oil and cook chicken for 5 minutes on each side or until no longer pink inside. Add wine sauce and zucchini (or mushrooms). Simmer 10 to 15 minutes or until sauce thickens and is bubbly. Serve over prepared rice.
I promise it will not be another chicken recipe next week.
Monday, July 06, 2009
Monday Munchies - Chicken Cordon Bleu
This is a simple, but very good recipe. I have made this for several mom's with new babies and they all have loved it. The only thing I do different is I pound my chicken to make it thin and I don't serve over spinach.
Chicken Cordon Bleu - Prep time 10 min; Cooking time 15 min; 4 servings
1 tsp margarine or butter
4 small skinless, boneless chicken breast halves (1 pound)
1/2 cup fat-free chicken broth
2 Tbsp balsamic vinegar
1/8 tsp coarsely ground black pepper
4 thin slices cooked ham (2 ounces)
4 thin slices part-skim mozzarella cheese (2 ounces)
5- to 6-ounce bag prewashed baby spinach
In a nonstick 12-inch skillet, melt margarine over medium-high heat until hot. Add chicken and cook 5 minutes. Reduce heat to medium and turn chicken over; cover and cook until chicken is golden brown and just loses its pink color throughout, about 5 minutes longer. Increase heat to medium-high. Stir in broth, vinegar and pepper; cook, uncovered, 1 minute. Remove skillet from heat; top each chicken breast with a slice of ham, then a slice of cheese. Cover skillet until cheese melts, about 3 minutes. Arrange spinach on large platter; top with chicken breasts and drizzle with pan sauce.
Nutrition information per serving: About 210 cal., 24 g pro., 5 g carbo., 6 g total fat (3 g saturated), 62 mg chol., 560 mg sodium.
Chicken Cordon Bleu - Prep time 10 min; Cooking time 15 min; 4 servings
1 tsp margarine or butter
4 small skinless, boneless chicken breast halves (1 pound)
1/2 cup fat-free chicken broth
2 Tbsp balsamic vinegar
1/8 tsp coarsely ground black pepper
4 thin slices cooked ham (2 ounces)
4 thin slices part-skim mozzarella cheese (2 ounces)
5- to 6-ounce bag prewashed baby spinach
In a nonstick 12-inch skillet, melt margarine over medium-high heat until hot. Add chicken and cook 5 minutes. Reduce heat to medium and turn chicken over; cover and cook until chicken is golden brown and just loses its pink color throughout, about 5 minutes longer. Increase heat to medium-high. Stir in broth, vinegar and pepper; cook, uncovered, 1 minute. Remove skillet from heat; top each chicken breast with a slice of ham, then a slice of cheese. Cover skillet until cheese melts, about 3 minutes. Arrange spinach on large platter; top with chicken breasts and drizzle with pan sauce.
Nutrition information per serving: About 210 cal., 24 g pro., 5 g carbo., 6 g total fat (3 g saturated), 62 mg chol., 560 mg sodium.
Monday, June 29, 2009
Monday Munchies - Braised Chicken w/ Baby Veggies and Peas
This has become my husbands favorite recipe. It is a little more work than I like for a meal, but well worth it. (It is not hard. You can do it.) We got it from the Cooking Light magazine...I have altered it some.
BRAISED CHICKEN w/ BABY VEGGIES AND PEAS (4 servings)
BRAISED CHICKEN w/ BABY VEGGIES AND PEAS (4 servings)2 TBSP butter, divided
4 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp salt
1/4 tsp ground black pepper
28 oz fat-free, less sodium chicken broth
1 cup dry white wine
1/8 tsp ground thyme
12 baby potatoes
12 baby carrots
12 pearl onions
1/4 tsp parsley
2 TBSP all-purpose flour
3/4 cup peas
Melt 1 TBSP butter in large skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; saute 5 minutes on each side or until browned. Remove from pan.
Add broth to pan; cook 1 minute, scrapping bottom of pan. Add wine and ingredients through parsley; stir. Add chicken, bring to boil. Cover. Reduce heat and simmer 20 minutes or until chicken is done. Remove chicken and veggies from pan.
Bring liquid to a boil; cook until it is reduced to 1 1/2 cups (about 5 minutes).
Melt remaining TBSP of butter in a small skillet. Add flour, stirring until smooth. Add flour mixture to cooking liquid; cook 2 minutes or until slightly thick, stirring constantly. Return chicken and veggies to pan; stir in peas. Cook 3 minutes or until thoroughly heated.
ENJOY!
Monday, January 26, 2009
Dessert?
Last week Barber and I joined my parents for lunch. This was a challenge for me because when you are watching what you are eating, going to a restaurant can be tough - especially because you are then watching what everyone is eating.
I decided to have a cup of soup and a salad and it was delicious. Barber told me he wasn't hungry for his own meal and that he would just eat some of my salad which was A-OK with me. It was also easier to watch my Mom and Dad eat because they chose soup and salads as well. At the end of the meal the waitress came by and asked the obligatory question - dessert? I shook my head no and knew my Dad would politely decline for all of us when Barber loudly and enthusiastically responded "YES!". I giggled, made eye contact with the waitress to make sure she understood that the answer remained "no" and then reminded Barber that we were not having dessert. He accepted it well but then stated "But she asked."
Wouldn't it be nice if they would not ask?
I decided to have a cup of soup and a salad and it was delicious. Barber told me he wasn't hungry for his own meal and that he would just eat some of my salad which was A-OK with me. It was also easier to watch my Mom and Dad eat because they chose soup and salads as well. At the end of the meal the waitress came by and asked the obligatory question - dessert? I shook my head no and knew my Dad would politely decline for all of us when Barber loudly and enthusiastically responded "YES!". I giggled, made eye contact with the waitress to make sure she understood that the answer remained "no" and then reminded Barber that we were not having dessert. He accepted it well but then stated "But she asked."
Wouldn't it be nice if they would not ask?
Thursday, November 20, 2008
Weekend Meal Ideas
I am definitely better at planning my weekly meals than I used to be! I do not like to stress about what we are going to have for dinner, so making a weekly plan has definitely helped me in this area! However, something that had been hard for me to plan is the meals that we will eat for the weekend.
I don't seem to have as much time to cook during a Saturday as I do during the week (and by time, I mean about 45 minutes). Leftovers is something that could always work, but sometimes, we don't have any. We seem to be busy on the weekends, so I am on an exploration to find meal ideas that are quick, easy and healthy (if possible).
So far, one thought is pizza - either frozen or homemade. Sometimes I do not have time to make the dough, so frozen works fine for us.
What do you typically make as a weekend meal? Do you have some ideas for my list?
I don't seem to have as much time to cook during a Saturday as I do during the week (and by time, I mean about 45 minutes). Leftovers is something that could always work, but sometimes, we don't have any. We seem to be busy on the weekends, so I am on an exploration to find meal ideas that are quick, easy and healthy (if possible).
So far, one thought is pizza - either frozen or homemade. Sometimes I do not have time to make the dough, so frozen works fine for us.
What do you typically make as a weekend meal? Do you have some ideas for my list?
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