Buffalo Chicken Lasagna Recipe
Adapted from Prevention RD
12 lasagna noodles, uncooked
1 1/2 lbs. boneless skinless chicken breast
1 large onion, diced
3 cups spaghetti sauce
1 cup Franks buffalo wing sauce
1/2 cup mozzarella cheese
1 1/2 cups water
15 oz. ricotta cheese, low fat
1/2 cup egg substitute (or 2 eggs)
6 slices pepperjack cheese
Cook chicken in pan on medium high heat with 1/2 cup of Franks hot sauce. Cook until shreddable. You will need to add some water so it won't stick. Shred chicken. Add onion to pan and cook for a few minutes to soften. Add shredded chicken and the other 1/2 cup Franks hot sauce. Stir and heat for a few minutes. Add spaghetti sauce and water and stir.
In another bowl, combine ricotta and egg together.
Spread 1 cup of sauce on the bottom of pan. Arrange 4 noodles over the sauce. Spread more of the sauce, then a layer of ricotta, 1/4 cup mozzarella cheese. Add another layer of sauce, noodles, ricotta, and mozzerella, noodles and ending with the sauce.
Total calories = 4300
8 servings = 538 calories per serving
Friday, September 23, 2011
Thursday, September 22, 2011
tomato chicken
INGREDIENTS
2 plum tomatoes, cored
8 ounces boneless, skinless chicken breast, trimmed of fat
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 teaspoons canola oil, divided
1/2 cup finely chopped white onion
1 clove garlic, minced
1 small jalapeño pepper, seeded and minced
2 teaspoons lime juice, plus lime wedges for garnish
2 teaspoons chopped fresh cilantro
2 scallions, chopped
6 small corn tortillas, heated (see Tip)
MORE HEALTHY RECIPE IDEAS
Cheese Recipes for Strong Bones
Slimming Vegetarian Dinners
5-Ingredient Chicken Recipes & 5-Ingredient Turkey Recipes
Healthy Low-Cholesterol Recipes
Heart Healthy Dinners
YOU MIGHT ALSO LIKE
Charred Tomato & Chicken Tacos
Spicy Chicken Tacos
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Vegetarian Taco Salad
Taco Salad
PREPARATION
Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.
TIPS & NOTES
Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.
NUTRITION
Per serving: 297 calories; 9 g fat ( 1 g sat , 4 g mono ); 63 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 27 g protein; 2 g fiber; 415 mg sodium; 463 mg potassium.
Nutrition Bonus: Selenium & Vitamin C (30% daily value), Vitamin A (20% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 3 very lean meat, 1 fat
pan apple pancakes
There are few things more evocative of cool weather than the smell of maple syrup and pancakes. Try this apple variation to make some warm memories.
3 eggs
1/2 cup milk
1/2 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon vanilla
2 tablespoons butter
3 medium apples, peeled, cored, and sliced
1/4 cup brown sugar
Powdered sugar for dusting
Maple syrup
Combine the eggs, milk, flour, granulated sugar, and vanilla in a blender. Blend until smooth, and set aside.
Melt the butter in a nonstick skillet that can later be placed in the oven. Then add the sliced apples and the brown sugar. Cook, stirring occasionally, for about ten minutes or until the apples begin to turn a golden brown. Remove pan from heat.
Pour the blended mixture over the apples in the pan, and move the pan to the oven at 425°F. Bake for 16 to 18 minutes or until the batter is browned and slightly raised. Once you remove the pan from the oven, dust with powdered sugar. Cut into wedges and serve with maple syrup.
3 eggs
1/2 cup milk
1/2 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon vanilla
2 tablespoons butter
3 medium apples, peeled, cored, and sliced
1/4 cup brown sugar
Powdered sugar for dusting
Maple syrup
Combine the eggs, milk, flour, granulated sugar, and vanilla in a blender. Blend until smooth, and set aside.
Melt the butter in a nonstick skillet that can later be placed in the oven. Then add the sliced apples and the brown sugar. Cook, stirring occasionally, for about ten minutes or until the apples begin to turn a golden brown. Remove pan from heat.
Pour the blended mixture over the apples in the pan, and move the pan to the oven at 425°F. Bake for 16 to 18 minutes or until the batter is browned and slightly raised. Once you remove the pan from the oven, dust with powdered sugar. Cut into wedges and serve with maple syrup.
Tuesday, September 20, 2011
CP Cake
Chocolate Applesauce Cake
Fix-It and Enjoy-It Potluck Heaven
Makes 20-24 servings
Prep Time: 20 minutes
Cooking/Baking Time: 40 minutes
Ingredients:
1½ cups sugar
½ cup oil
2 eggs
2 cups applesauce
2 cups flour
1½ tsp. baking soda
½ tsp. cinnamon
2 Tbsp. cocoa
Topping:
3 Tbsp. sugar
1 cup chocolate chips
½ cup chopped nuts, optional
1. In a medium mixing bowl, combine 1½ cups sugar, oil, eggs, and applesauce. Mix well.
2. Add flour, baking soda, cinnamon, and cocoa. Stir to mix.
3. Pour batter into greased 9 x 13 pan.
4. Mix 3 Tbsp. sugar, chocolate chips and optional nuts. Sprinkle mixture over batter.
5. Bake at 350° for 40 minutes or until toothpick inserted in cake comes out clean.
Fix-It and Enjoy-It Potluck Heaven
Makes 20-24 servings
Prep Time: 20 minutes
Cooking/Baking Time: 40 minutes
Ingredients:
1½ cups sugar
½ cup oil
2 eggs
2 cups applesauce
2 cups flour
1½ tsp. baking soda
½ tsp. cinnamon
2 Tbsp. cocoa
Topping:
3 Tbsp. sugar
1 cup chocolate chips
½ cup chopped nuts, optional
1. In a medium mixing bowl, combine 1½ cups sugar, oil, eggs, and applesauce. Mix well.
2. Add flour, baking soda, cinnamon, and cocoa. Stir to mix.
3. Pour batter into greased 9 x 13 pan.
4. Mix 3 Tbsp. sugar, chocolate chips and optional nuts. Sprinkle mixture over batter.
5. Bake at 350° for 40 minutes or until toothpick inserted in cake comes out clean.
Sunday, September 18, 2011
brownies plus!
Decadence -- ridiculous decadence -- ahead, people! In one little dessert, we've got the rich taste of fudge brownies, we've got the warm and comforting flavor of chocolate chip cookies, and then we've got the crunch and vanilla cream of a yummy Oreo sandwich cookie to end the whole dirty shebang.
We're talking Chocolate Chip Cookie & Oreo Fudge Brownie Bars, guys. And I challenge you to find a treat more delicious.
Chocolate Chip Cookie & Oreo Fudge Brownie Bars from Bang Style
Ingredients:
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping (optional)
Instructions:
1. Preheat oven to 350 degrees.
2. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda, and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.
3. Spread the cookie dough in the bottom of a 9X13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos.
4. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix.
5. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees for 45-55 minutes.
We're talking Chocolate Chip Cookie & Oreo Fudge Brownie Bars, guys. And I challenge you to find a treat more delicious.
Chocolate Chip Cookie & Oreo Fudge Brownie Bars from Bang Style
Ingredients:
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping (optional)
Instructions:
1. Preheat oven to 350 degrees.
2. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda, and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.
3. Spread the cookie dough in the bottom of a 9X13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos.
4. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix.
5. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees for 45-55 minutes.
Saturday, September 17, 2011
gotta try it!
This recipe for chocolate pudding cake was given to me by a friend, and it's amazing and so incredibly easy. You just put in a couple of ingredients, let it cook for a few hours, then you have warm, delicious chocolate cake. How did I not discover the beauty of this thing sooner?
1 pkg. (3.9 oz.) instant chocolate pudding
3 cups cold milk
1 chocolate fudge cake mix
2 squares semi-sweet chocolate, coarsely chopped (you can also use chocolate chips)
Whipped cream for serving
Spray slow cooker with cooking spray.
Beat pudding mix and milk together in the slow cooker with a whisk for a couple of minutes.
Prepare cake batter as directed on the box, then pour it over the pudding.
Cover and cook on low for 2 1/2 - 3 hours or until a toothpick comes out clean.
Turn off the slow cooker, top with chocolate, and let stand for 20-30 minutes.
Top with whipped cream, and serve.
1 pkg. (3.9 oz.) instant chocolate pudding
3 cups cold milk
1 chocolate fudge cake mix
2 squares semi-sweet chocolate, coarsely chopped (you can also use chocolate chips)
Whipped cream for serving
Spray slow cooker with cooking spray.
Beat pudding mix and milk together in the slow cooker with a whisk for a couple of minutes.
Prepare cake batter as directed on the box, then pour it over the pudding.
Cover and cook on low for 2 1/2 - 3 hours or until a toothpick comes out clean.
Turn off the slow cooker, top with chocolate, and let stand for 20-30 minutes.
Top with whipped cream, and serve.
Sunday, September 11, 2011
Giant Chocolate Chip Cookie Cake
Giant Chocolate Chip Cookie Cake from AllRecipes
Ingredients:
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups good quality semisweet chocolate chips
1 cup chopped walnuts (optional)
Instructions:
1. In large bowl, beat butter, sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
2. Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
3. Spread in greased 14-inch round pizza pan. Bake at 375 for 20 to 25 minutes. Cool cookie in pan on a cooling rack.
Ingredients:
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups good quality semisweet chocolate chips
1 cup chopped walnuts (optional)
Instructions:
1. In large bowl, beat butter, sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
2. Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
3. Spread in greased 14-inch round pizza pan. Bake at 375 for 20 to 25 minutes. Cool cookie in pan on a cooling rack.
Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting
Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting from AllRecipes
Ingredients
For cupcakes
2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs
3/4 cup milk
1 cup pumpkin puree
For frosting
1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Instructions
1. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda; set aside.
2. Beat 1/2 cup of butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg.
3. Stir in the flour mixture, mixing until just incorporated.
4. Pour the batter into 24 greased muffin cups or cups lined with muffin papers.
5. Bake at 375 until golden and the tops spring back when lightly pressed -- about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
6. Make frosting. Beat the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.
7. Once the cupcakes are cool, frost with the cream cheese icing.
Ingredients
For cupcakes
2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs
3/4 cup milk
1 cup pumpkin puree
For frosting
1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Instructions
1. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda; set aside.
2. Beat 1/2 cup of butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg.
3. Stir in the flour mixture, mixing until just incorporated.
4. Pour the batter into 24 greased muffin cups or cups lined with muffin papers.
5. Bake at 375 until golden and the tops spring back when lightly pressed -- about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
6. Make frosting. Beat the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.
7. Once the cupcakes are cool, frost with the cream cheese icing.
7 layer dip
Warm 7-Layer Mexican Dip
Posted by Julie Ryan Evans on September 10, 2011 at 8:00 AM
Comments (1)| Likes (7)
If you're looking for a great fall appetizer that will disappear in minutes, look no further than this warm and gooey seven-layer Mexican dip. Most everyone has had some version of a layered dip like this, but this one is particularly good. I like it because it's served warm -- something about cold refried beans just isn't the same.
You can adjust and add to it as you like, but this basic recipe, adapted from Simply Recipes, is a good place to start. If you add lettuce and enough vegetables, you can even spoon it into tortilla shells and call it dinner. Ole!
7-Layer Dip
2 cups of refried beans
1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
1/4 to 1/2 teaspoon ground cumin
Salt
1 cup shredded cheddar or Monterey Jack cheese
1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
1 avocado, peeled and chopped
1 tomato chopped
1/3 cup of sour cream
1/2 small can of sliced ripe black olives
1 bunch of green onions, chopped
Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup.
Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Stir in salt to taste.
Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese.
Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche).
Top with sliced green onions and olives.
Serve immediately with tortilla chips.
Posted by Julie Ryan Evans on September 10, 2011 at 8:00 AM
Comments (1)| Likes (7)
If you're looking for a great fall appetizer that will disappear in minutes, look no further than this warm and gooey seven-layer Mexican dip. Most everyone has had some version of a layered dip like this, but this one is particularly good. I like it because it's served warm -- something about cold refried beans just isn't the same.
You can adjust and add to it as you like, but this basic recipe, adapted from Simply Recipes, is a good place to start. If you add lettuce and enough vegetables, you can even spoon it into tortilla shells and call it dinner. Ole!
7-Layer Dip
2 cups of refried beans
1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
1/4 to 1/2 teaspoon ground cumin
Salt
1 cup shredded cheddar or Monterey Jack cheese
1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
1 avocado, peeled and chopped
1 tomato chopped
1/3 cup of sour cream
1/2 small can of sliced ripe black olives
1 bunch of green onions, chopped
Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup.
Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Stir in salt to taste.
Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese.
Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche).
Top with sliced green onions and olives.
Serve immediately with tortilla chips.
Spiced Banana Chocolate Chip Muffins
Spiced Banana Chocolate Chip Muffins from Amanda's Cookin
Ingredients:
1 cup sugar
1/2 cup vegetable oil
2 eggs, beaten
3 medium ripe bananas
3 tablespoons vanilla yogurt
1 teaspoon baking soda
1 tablespoon vanilla
2 cups flour
1 teaspoon cinnamon
1/2 nutmeg
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1/4 cup pecans
1 cup milk chocolate chips, divided
Instructions:
1. Preheat oven to 400 F.
2. In large bowl using a wooden spoon, beat together sugar and oil. Add eggs and bananas, mix well. In small bowl, stir the baking soda into the vanilla yogurt. Add yogurt mixture slowly to the banana mixture. Add vanilla and stir until combined.
3. Whisk together flour, cinnamon, nutmeg, allspice and cloves. Add flour mixture to the banana mixture and fold in. Do not overmix! Overmixing will result in tough muffins. Stir only until combined, batter may be lumpy.
4. Fold in pecans and half of the chocolate chips. Spoon batter into greased jumbo muffin cups. Sprinkle top of muffin batter with remaining chocolate chips.
5. Bake 20-22 minutes. Turn out onto cooling rack and allow to cool completely.
Makes 11 jumbo muffins.
Ingredients:
1 cup sugar
1/2 cup vegetable oil
2 eggs, beaten
3 medium ripe bananas
3 tablespoons vanilla yogurt
1 teaspoon baking soda
1 tablespoon vanilla
2 cups flour
1 teaspoon cinnamon
1/2 nutmeg
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1/4 cup pecans
1 cup milk chocolate chips, divided
Instructions:
1. Preheat oven to 400 F.
2. In large bowl using a wooden spoon, beat together sugar and oil. Add eggs and bananas, mix well. In small bowl, stir the baking soda into the vanilla yogurt. Add yogurt mixture slowly to the banana mixture. Add vanilla and stir until combined.
3. Whisk together flour, cinnamon, nutmeg, allspice and cloves. Add flour mixture to the banana mixture and fold in. Do not overmix! Overmixing will result in tough muffins. Stir only until combined, batter may be lumpy.
4. Fold in pecans and half of the chocolate chips. Spoon batter into greased jumbo muffin cups. Sprinkle top of muffin batter with remaining chocolate chips.
5. Bake 20-22 minutes. Turn out onto cooling rack and allow to cool completely.
Makes 11 jumbo muffins.
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