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Florentine Egg Beater Frittata

Florentine Egg Beater Frittata

Rating: 4 of 5
Difficulty: 2 of 5
Healthy Scale: 5 of 5

Ingredients:
1 15 oz Egg Beaters Florentine
1/2 c fresh spinach
1/4 c chopped scallions (or onions)
1/4 c chopped cherry tomatoes
1/4 c chopped asparagus
1/4 c chopped red, yellow, orange, or green peppers
1/4 c chopped mushrooms
1/4 c chopped chicken (or meat of your choice)
1 tsp salt, or to taste
1/2 tsp pepper, or to taste
1/2 tsp minced garlic

Directions:
1. Preheat the oven to 400 degrees.
1. Saute Spinach in 12 inch oven safe pan over medium heat until just wilted.
2. Remove Spinach from pan and use paper towel to dry spinach.
3. Saute scallions, asparagus, mushrooms, sweet peppers, garlic, and chicken until vegetables are cooked through about 4 minutes.
4. Combine Egg Beaters Florentine, Salt, and Pepper in a bowl.
5. Spread out the vegetables evenly in the pan and pour the Egg Beater mixture over them. Cook for about 3 minutes.
6. Add the Cherry Tomatoes evenly to the egg mixture.
7. Bake Frittata in oven for 10-14 minutes or until egg mixture is set.
8. Serve with freshly cut fruit.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 4

 

Chicken Tikka Masala

 

Chicken Tikka Masala

Rating: 5 of 5
Difficulty: 4 of 5
Healthy Scale: 1 of 5

Ingredients:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
salt, to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

Directions:
1. Combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoons salt. Add chicken and refrigerate, covered, for at least 1 hour.
2. Preheat grill to medium-high heat and lightly oil.
3. Thread chicken onto skewers, and discard marinade.
4. Grill chicken until just cooked, about 5 minutes on each side.
5. Melt butter in a large skillet over medium heat.
6. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt to taste. Stir in tomato sauce and cream.
7. Simmer on low heat until sauce thickens, about 20 minutes.
8. Add grilled chicken, and simmer for 10 minutes.
9. Garnish with fresh cilantro and serve.

Prep Time: 1 Hour 30 Minutes
Cook Time: 30 Minutes
Ready In: 2 Hours
Servings: 4

Chicken Stuffed with Spinach, Gorgonzola, and Pine Nuts

 

Chicken Stuffed with Spinach, Gorgonzola, and Pine Nuts

Rating: 5 of 5
Difficulty: 3 of 5
Healthy Scale: 4 of 5

Ingredients:
5 ounces fresh spinach, chopped
1/2 cup gorgonzola, crumbled
2 tablespoons pine nuts
1 teaspoon fresh thyme
2 teaspoons fresh lemon juice
2 garlic cloves, minced
4 skinless, boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup fat-free, lower-sodium chicken broth

Directions:
1. Preheat oven to 350 degrees.
2. Cook spinach in nonstick ovenproof skillet over medium heat 1 minute or until spinach wilts.
3. Put spinach in a colander and press until barely moist.
4. Wipe pan clean.
5. Combine spinach, gorgonzola, pine nuts, thyme, lemon juice, and garlic in a bowl.
6. Cut a horizontal slit through the thickest part of each chicken breast to form a pocket for the filling.
7. Stuff each chicken breast with 3 tablespoons of filling.
8. Season both sides of each chicken breast with salt and pepper.
9. Heat olive oil in pan over medium heat.
10. Cook chicken for 3 minutes on each side or until brown.
11. Add broth to pan and cover.
12. Place pan in over and bake at 350 degrees for 15 minute or until done.

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 4

Recipes Critic Review: Excellent and fairly healthy stuffed chicken dish that will impress your guests. I made these for some family when they were in town visiting and they couldn't get enough. They were still great the next day when I cut one up and put in a salad. Be careful to not overcook them in the oven. It might be best to use an oven thermometer to ensure you don't get dry chicken!

 

Tropical Salsa

Tropical Salsa

Rating: 5 of 5
Difficulty: 3 of 5
Healthy Scale: 5 of 5

Ingredients:
2 cups cubed pineapple
2 cups cubed mango
2 cups cubed papaya
1 cup diced roasted peppers
1 bunch diced cilantro leaves
2 limes, juiced
2 tablespoons diced jalapenos

Directions:
1. Mix all ingredients together and enjoy.
2. Serve over grilled chicken or fish.

Prep Time: 30 Minutes
Cook Time: 0 Minutes
Ready In: 30 Minutes
Servings: 8

Recipes Critic Review: This is a delicious and light salsa to add to chicken, fish, or a salad. I've made this numerous times and always get great feedback. Everyone loves it. Add it to your list of must try recipes.

Grandma Maxine's Cranberry Sauce

Grandma Maxines Cranberry Sauce

Rating: 5 of 5
Difficulty: 3 of 5
Healthy Scale: 3 of 5

Ingredients:
3 C Hot Water
1 Large Package of Strawberry Jello (or 2 Small Packages)
1 12 Oz Package Fresh Cranberries
1 Orange with 3/4 of the Peel
1 Red Delicious Apple with 3/4 of the Peel
1 C Sugar

Directions:
1. Chop Cranberries, Orange, and Apple in a food processor.
2. Mix Water and Jello in a casserole dish.
3. Stir in Cranberries, Orange, Apple, and Sugar.
4. Refrigerate until Jello molds.

Prep Time: 30 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 30 Minutes
Servings: 8

Recipes Critic Review: Cranberry sauce you say?!?! This is by far one of my favorite recipes of all times! My Grandma makes this all the time and it is awesome. I make it at Thanksgiving every year and I get the same reaction. People say they don't like it until they try it and then they can't get enough!!! You must try this!!

 

Sugared Pecans

Sugared Pecans

Rating: 5 of 5
Difficulty: 2 of 5
Healthy Scale: 1 of 5

Ingredients:
1 lbs Pecan halves
1 stick butter
2 egg whites, stiffly beaten
1 cup sugar
Dash of salt

Directions:
1. Beat egg whites, and fold in sugar and a dash of salt.
2. Add pecans and stir.
3. Melt the butter on a sheet cake pan in the oven.
4. Place the pecans in a single layer on the pan.
5. Bake at 350 degrees for 30 minutes. Stir and flip every 10 minutes.

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 8

Recipes Critic Review: These are awesome! Truly they are delicious. If only they could be calorie free. I make these a lot at Christmas and give them away as gifts. Everyone loves them and can't get enough!

 

Quick and Easy Chicken Noodle Soup

Quick and Easy Chicken Noodle Soup

Rating: 4 of 5
Difficulty: 2 of 5
Healthy Scale: 3 of 5

Ingredients:
3 Quarts Chicken Broth
Freshly Ground Black Pepper, to Taste
3 Sprigs Fresh Thyme
1/2 Large Onion, Diced
4 Stalks Celery, Chopped in 2" Pieces
3 Carrots, Chopped in 2" Pieces
1 Rotisserie Chicken, Meat Removed and Chopped in Bite Size Pieces
1/2 C Frozen Peas
1 12 oz Package Egg Noodles (size of your choice)
1/2 C Fresh Parsley, Chopped

Directions:
1. Add Chicken Broth, Black Pepper, Thyme, Onion, Celery, and Carrots to Large Stock Pot and cook at a very slow boil for 10 minutes.
2. Add Chicken, Peas, and Egg Noodles and cook until Egg Noodles are al dente (about 8-10 minutes).
3. Stir in Parsley and serve with crackers.

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 8

Recipes Critic Review: This Chicken Noodle Soup is perfect when you are short on time and can't make your own stock. Simply throw the ingredients in a pot and your soup is ready in less than a half hour. I was surprised how good this was. The Thyme and Parsley really gave the soup a great flavor! In fact, it was so good, I can't wait for lunch so I can have the leftovers.