Tuesday, January 16, 2007
Cranberry-Pineapple Punch
another recipe for a shower or party...
1 (48-ounce) bottle cranberry juice drink
1 (48-ounce) can pineapple juice
1/2 cup sugar
2 teaspoons almond extract
1 (2-liter) bottle ginger ale (chilled)
Stir together first 4 ingredients until sugar dissolves. Cover and chill 8 hours.
Stir in ginger ale just before serving.
Posted by Jeannie ::
4:07 PM ::
0 comments
Post / Read Comments
---------------oOo---------------
Peanut Butter Dip
A group of us threw a baby shower (for 40 ladies!) this past weekend. One of the recipes I tried was this peanut butter dip that was a hit. Served with apple slices, but I think any fruit or veggies would be great (celery, carrots, pears, grapes...)
1 1/2 cups plain low-fat yogurt
1/2 cup creamy peanut butter
1/4 cup maple syrup
Stir yogurt, peanut butter and syrup.
Refrigerate.Labels: Dips and Appetizers
Posted by Jeannie ::
4:04 PM ::
0 comments
Post / Read Comments
---------------oOo---------------
Three-Cheese Chicken Penne Florentine
I keep coming back to this Cooking Light recipe--it's delicious, easy, and makes great leftovers. Note: you can use frozen spinach instead of fresh, and I often don't take the time and effort with the cottage cheese and food processor. :)
1 teaspoon olive oil
Cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked pasta (penne or tube-shaped pasta)
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
Preheat oven to 425°.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.
Bake at 425° for 25 minutes or until lightly browned and bubbly.Labels: Main Dishes
Posted by Jeannie ::
11:15 AM ::
0 comments
Post / Read Comments
---------------oOo---------------
Wednesday, January 10, 2007
Cranberry Crumb Muffins
yummy muffins!
crumb topping:
1/2 cup flour
1/4 cup sugar
1/4 cup light brown sugar
1/4 teaspoon baking powder
pinch of salt
1/4 cup butter, melted
muffin batter:
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
1 cup plain low-fat yogurt
1 egg, lightly beaten
1/2 cup butter melted and cooled
1 1/2 cups fresh or frozen cranberries
1 1/2 tablespoons sugar
Heat oven to 425 F. Grease 12 standard nonstick muffin cups.
For the crumb topping:
Mix flour, both sugars, baking powder, and salt in a medium bowl. Stir in melted butter and then pinch together into clumps.
For the muffin batter:
Mix together the dry ingredients in a medium bowl, set aside. In a large bowl mix together the yogurt, egg, and butter, then stir in the flour mixture until just blended. Now use the empty bowl to toss the cranberries and 1 1/2 tablespoons sugar together. Fold the fruit into the batter.
Spoon the batter into the prepared muffin cups. Sprinkle on the crumb topping and gently press it into the batter. Bake until muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Let muffins cool in pan for 5 minutes, then transfer to a wire rack a cool. Serve warm or at room temperature.Labels: Breads and pastries
Posted by Jeannie ::
11:54 AM ::
0 comments
Post / Read Comments
---------------oOo---------------
Monday, January 08, 2007
Peanut-Chicken Stir-fry
Sorry, I haven't been a dutiful blogger during the holidays. Lots of travel, but I hope to post a few in the days to come.
I tried this recipe from Southern Living this weekend and it was easy, quick, and made great leftovers. Side note: I used basmati rice and it was a great addition. I used olive oil, since I didn't have peanut oil.
Peanut-Chicken Stir-fry
1 cup uncooked rice
2 skinned and boned chicken breasts , cubed
3/4 teaspoon salt
1 cup reduced-sodium fat-free chicken broth
1 tablespoon light brown sugar
1/2 teaspoon cornstarch
2 tablespoons lime juice
2 tablespoons sweet chili sauce
2 tablespoons creamy peanut butter
1 teaspoon grated fresh ginger
1 tablespoon lite soy sauce
1 teaspoon dark sesame oil
1 tablespoon peanut or vegetable oil
1 1/2 cups fresh sugar snap peas
1 red bell pepper, cut into thin strips
Garnish: chopped dry-roasted peanuts
1. Cook rice according to package directions.
2. Sprinkle chicken with 1/2 tsp. salt.
3. Whisk together chicken broth and next 7 ingredients. Set aside.
4. Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot. Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
5. Add peas, bell pepper, and remaining 1/4 tsp. salt; cook 2 minutes, stirring often. Stir chicken broth mixture, and add to skillet; bring to a boil. Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.Labels: Main Dishes
Posted by Jeannie ::
10:45 AM ::
0 comments
Post / Read Comments
---------------oOo---------------
