tag:blogger.com,1999:blog-74539431848589329342024-02-20T08:46:39.598-08:00Making MannaCORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-7453943184858932934.post-3734817649164533302012-01-19T15:41:00.000-08:002012-01-19T12:30:39.415-08:00Chicken Peanut Lettuce Wraps<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CiMATiQXvu7BdnKV3JVadNkGj1owjpnRAkzRm77vj9f8827oi9PPE7LiDmOlKrymCymTczfSwkA9tSpCQ2N_huj3QdhMnvzkibj9N35zDhSBHanxK1gQBVqNQ1WbFGNSZ8W7LF6n5f5i/s1600/lettuce+wraps.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CiMATiQXvu7BdnKV3JVadNkGj1owjpnRAkzRm77vj9f8827oi9PPE7LiDmOlKrymCymTczfSwkA9tSpCQ2N_huj3QdhMnvzkibj9N35zDhSBHanxK1gQBVqNQ1WbFGNSZ8W7LF6n5f5i/s320/lettuce+wraps.JPG" alt="" id="BLOGGER_PHOTO_ID_5699133758128425922" border="0" /></a><br /><p id="zlrecipe-ingredients" class="h-4 strong">Adapted from <a href="http://shewearsmanyhats.com/2009/09/chicken-cashew-lettuce-wraps/">this recipe</a>.<br /></p><p class="h-4 strong">Ingredients</p><ul id="zlrecipe-ingredients-list"><div id="zlrecipe-ingredient-0" class="ingredient-label">For stir fry sauce:<br />2 tablespoons soy sauce<br />1 tablespoon rice vinegar<br />1 tablespoon brown sugar<br />1/4 teaspoon ground red pepper<br />1/4 teaspoon ground ginger<br />1 teaspoon sesame oil<br /><br /></div><div id="zlrecipe-ingredient-8" class="ingredient-label">For Peanut Chicken:<br />2 chicken breasts (about 3/4 lb. total), diced<br />8 leaves of greenleaf or iceburg lettuce<br />3 tablespoons canola oil (or oil of choice)<br />1 cup onion, diced<br />2 garlic cloves, minced<br />1 teaspoon soy sauce<br />1/4 cup peanuts, chopped<br /><br /></div></ul><span style="font-weight: bold;">[1]</span> For stir fry sauce: Mix all ingredients making sure to dissolve brown sugar. Set aside.<br /><br /><span style="font-weight: bold;">[2]</span> Heat canola oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and 1 teaspoon soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and peanuts. Saute mixture for a few minutes and remove from heat.<br /><br /><span style="font-weight: bold;">[3] </span>Spoon chicken mixture into individual lettuce leaves. Enjoy!<br /><br /><br />These were scrumptious, but be forewarned, it will stink up your kitchen! ;)CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com1tag:blogger.com,1999:blog-7453943184858932934.post-28792964212288342352012-01-18T14:32:00.000-08:002012-01-18T15:40:22.024-08:00Self-Frosting Nutella Cupcakes<p>Cristin and I found this recipe on Pinterest from <a href="http://blogs.babble.com/family-kitchen/2011/05/04/self-frosting-nutella-cupcakes/">here</a>. They were so yummy!<br /></p><p>Ingredients:<br /></p><p>1/4 cup butter, at room temperature<br />1/4 cup canola or mild vegetable oil<br />3/4 cup sugar<br />3 large eggs<br />1 tsp. vanilla<br />1 3/4 cup all purpose flour<br />2 tsp. baking powder<br />1/4 tsp. salt<br />/2 cup Nutella, at room temperature</p> <p><span style="font-weight: bold;">[1]</span> Preheat the oven to 325F.</p> <p><span style="font-weight: bold;">[2]</span> In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.</p> <p><span style="font-weight: bold;">[3]</span> In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick. It needs to be in order to swirl in the Nutella!</p> <span style="font-weight: bold;">[4]</span> Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 21-24 minutes, or until springy to the touch.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikCKgJ0CtjSK57890nx-KBSRr4fQ7W-26QcDhQ4kdEuDrapreA5PxFtOuskfefrVkRMbqNyfFYoFKxcMK_7vr3_csDU0ZDXxcLfm9Xw05IuYNB3TkvguEYeIVTtwayWlHzMI7NkFtBXNeE/s1600/nutella+cupcakes.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikCKgJ0CtjSK57890nx-KBSRr4fQ7W-26QcDhQ4kdEuDrapreA5PxFtOuskfefrVkRMbqNyfFYoFKxcMK_7vr3_csDU0ZDXxcLfm9Xw05IuYNB3TkvguEYeIVTtwayWlHzMI7NkFtBXNeE/s320/nutella+cupcakes.JPG" alt="" id="BLOGGER_PHOTO_ID_5699108067980569346" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9nwkQ3SBUxAi2V5EFIEAYAbKImUVQ1yUzEGiX0bAUfByv5AXM8e_tB-_O46pTtsue58FrZEi7xwbe6mzC87Gr9mjSRJOiqV3d5GWEGC-GFcH_zSqZxaRuDRJnoamjhdboHjWFFktP-Iv/s1600/nutella+cupcake.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9nwkQ3SBUxAi2V5EFIEAYAbKImUVQ1yUzEGiX0bAUfByv5AXM8e_tB-_O46pTtsue58FrZEi7xwbe6mzC87Gr9mjSRJOiqV3d5GWEGC-GFcH_zSqZxaRuDRJnoamjhdboHjWFFktP-Iv/s320/nutella+cupcake.JPG" alt="" id="BLOGGER_PHOTO_ID_5699108065848853474" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqZ7AZI13Ppt5qPjmpJrri_Ik6BrhiLSoqpRSupu28RibOMlgqOW5kysjgO507LofyV-rp2zrgCumykKsbSBecthXHRI5UURSMSxk19l7y8fpRaINHQvxG4OAC_EQALP0sxXtb99CXbHq/s1600/nutella+cupcake+inside.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqZ7AZI13Ppt5qPjmpJrri_Ik6BrhiLSoqpRSupu28RibOMlgqOW5kysjgO507LofyV-rp2zrgCumykKsbSBecthXHRI5UURSMSxk19l7y8fpRaINHQvxG4OAC_EQALP0sxXtb99CXbHq/s320/nutella+cupcake+inside.JPG" alt="" id="BLOGGER_PHOTO_ID_5699108061342547970" border="0" /></a><br /><br />I am a Nutella junkie, so we decided to add Nutella to the batter as well as putting a blob on top. The batter itself was super delish, but once the Nutella went in, they were stellar!CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com0tag:blogger.com,1999:blog-7453943184858932934.post-73413044259055241122012-01-03T18:31:00.000-08:002012-01-03T19:04:05.714-08:00Stir Fry Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YwcTl02QEQORTRJXJJVisNbb2wtRt7m7KbCvmXD5NnNIX7ltuq3DvhQ75tNy7M_IyC639juZV-eh0iLdtuWZjmwQAkwpF_uxAkgjV7zylTVhUdvxHi5J-CnsuFmY64hyuOT1AbsKm6VS/s1600/stir+fry+soup.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YwcTl02QEQORTRJXJJVisNbb2wtRt7m7KbCvmXD5NnNIX7ltuq3DvhQ75tNy7M_IyC639juZV-eh0iLdtuWZjmwQAkwpF_uxAkgjV7zylTVhUdvxHi5J-CnsuFmY64hyuOT1AbsKm6VS/s320/stir+fry+soup.JPG" alt="" id="BLOGGER_PHOTO_ID_5693607177453645842" border="0" /></a><br /><br /><div>Cristin made this soup at her house tonight. It was super scrumptious and preparation was minimum.<br /><br />Ingredients:<br /><br />2 Tbsp. Italian dressing</div><div>1 lb. steak</div><div>1 carton chicken broth (32 oz)</div><div>2 celery stalks sliced<br />4 carrots sliced<br />1 and a 1/2 cups frozen corn<br />1/4 onion diced<br /></div><div>1 can red kidney beans, rinsed</div><div>1 can Italian style diced tomatoes, undrained</div><div>2 c. macaroni noodles, uncooked</div><div>dash of oregano</div><div><br /></div><div><span style="font-weight: bold;">[1]</span> Place steak and dressing in a large pot and cook on medium heat until meat is cooked, stirring occasionally.<br /><br /><span style="font-weight: bold;">[2]</span> Add broth, oregano, all veggies, beans and tomatoes to the pot and bring to a boil on high. Stir in macaroni. Reduce heat to medium and cook for 8-10 minutes. 8 - 1 c. servings. </div>CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com0tag:blogger.com,1999:blog-7453943184858932934.post-29097407145123511252011-10-14T15:48:00.000-07:002011-10-14T16:18:57.803-07:00Crock Pot Pork LoinJer's Aunt made this slow cooker pork at a family get-together in Bear Lake. It was so delicious, I had 3 helpings and had to have the recipe. It's super easy and great all by itself, on a bun or with rice and black beans in tortillas. Super yum!<br /><br />Ingredients:<br /><br />1 pork loin<br />1 cup brown sugar<br />1 can tomato sauce - 8 ounce<br />1 can El Pato tomato sauce - 8 ounce (in the Hispanic foods aisle)<br /><br /><span style="font-weight: bold;">[1]</span> Throw it all in a crock pot. Put it on low for 5 hours.<br /><br /><span style="font-weight: bold;">[2]</span> After 4 hours the pork should be ready to shred with a fork. It should pretty much fall apart with little effort. Most of the juice will be gone - mix up what there is left to coat the shredded pork.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHg7C1XCOCWL5YMjZFvomCly-c_kv_pXjElHXqW2PIzNsTkXS-dFTFEef8TiqehzWfoKFV5zwXegWVTON0OlwPMQC-_wpuaW0FXmywTZ9C9vrIf2gKiLabedwO7pMBIDg_N7zu9gAPVzYi/s1600/pork+loin.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHg7C1XCOCWL5YMjZFvomCly-c_kv_pXjElHXqW2PIzNsTkXS-dFTFEef8TiqehzWfoKFV5zwXegWVTON0OlwPMQC-_wpuaW0FXmywTZ9C9vrIf2gKiLabedwO7pMBIDg_N7zu9gAPVzYi/s320/pork+loin.jpg" alt="" id="BLOGGER_PHOTO_ID_5663488852789467842" border="0" /></a><br /><br /><br />That's it! Voilá! Perfect slow cooked pork loin.CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com0tag:blogger.com,1999:blog-7453943184858932934.post-88088364034243348762011-10-03T11:29:00.000-07:002011-10-03T12:20:44.155-07:00Banana-Chocolate Chip Muffins<span style="font-size:100%;">Muffin mix can be sooo expensive! But I love basically eating cupcakes for breakfast, so I finally found a terrific, from-scratch muffin recipe and thought I'd share. =) This should make 2 dozen muffins. (I use one of those cookie baller scoop thingies to measure out the amount I put in each cup.)<br /><br />Ingredients:<br /><br />2 ripe bananas<br />2 eggs<br />1 cup packed brown sugar<br />1/2 cup margarine, softened<br />1 tsp vanilla<br />2 1/4 cups flour<br />2 tsp baking powder<br />1/2 tsp cinnamon<br />1/4 tsp salt<br />1 cup chocolate chips (I used semi-sweet.)<br /><br />Preheat oven to 350 degrees<br /><br /></span><span style="font-size:100%;"><span style="font-weight: bold;">[1]</span> Mash bananas in a medium bowl. Add eggs, brown sugar, margarine and vanilla and beat until well blended.<br /><br /><span style="font-weight: bold;">[2]</span> In a large bowl, combine flour, baking powder, cinnamon and salt. Make a well in the center of the dry ingredients. Pour in chocolate chips and the banana mixture. Stir just until blended.<br /><br /><span style="font-weight: bold;">[3]</span> Spoon into greased muffin pan. Bake at 350 for 15-17 minutes. Remove from pan and let them cool.</span> Enjoy them warm!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6w2V5fTyvymYk33H34mcnNIpdsAkRWsV6wEHiGbrnKXzWSTcaBQOpRcC6OIg_n95PnY8atzvE72f-JSLTgyL86DP-ptROerp6qkQnS9UIik6XBW128gz_guDeOaQChBBXn7OjShuetcOh/s1600/muffin.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6w2V5fTyvymYk33H34mcnNIpdsAkRWsV6wEHiGbrnKXzWSTcaBQOpRcC6OIg_n95PnY8atzvE72f-JSLTgyL86DP-ptROerp6qkQnS9UIik6XBW128gz_guDeOaQChBBXn7OjShuetcOh/s320/muffin.jpg" alt="" id="BLOGGER_PHOTO_ID_5659335069366065170" border="0" /></a><br /><br /><span style="font-size:100%;">I think that the next time I make these I will add a third banana. They didn't have a strong banana taste and I think it would make them moister, too. Other than that, we loved these muffins! I made 18 regular ones and 12 mini muffins that the kids each had 4 of right away. Super fun morning snack!</span>CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com0tag:blogger.com,1999:blog-7453943184858932934.post-50425093916827912302011-01-19T13:26:00.000-08:002011-01-20T14:00:50.506-08:00Sweet and Sour Meatballs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6gvb55bffq0EupVulfGxooyfXsHpbjjNbS0p4eJgQuG9JdQKVM2U8pT4OEVOeMeLGQmyZjZyx4chS3tozSAeOWnuf1ULZ5h5wLr_zh9VflX4mmfRTq_aEDtKleQY20ZbBUw7MNJoT-HjJ/s1600/meatballs2.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6gvb55bffq0EupVulfGxooyfXsHpbjjNbS0p4eJgQuG9JdQKVM2U8pT4OEVOeMeLGQmyZjZyx4chS3tozSAeOWnuf1ULZ5h5wLr_zh9VflX4mmfRTq_aEDtKleQY20ZbBUw7MNJoT-HjJ/s320/meatballs2.jpg" alt="" id="BLOGGER_PHOTO_ID_5564383009263613634" border="0" /></a><br /><br />I found the recipe for this sauce on <a href="http://www.ourbestbites.com/">Our Best Bites</a>. Apparently most people know about this combination, but I'd never heard of it before so I tested it out at a New Year's Eve party. They were a huge hit! The meatball part is my own way to make plain meatballs. Super, super easy.<br /><br />Ingredients:<br /><br />2 pounds ground beef<br />2 slices of bread<br />2 eggs<br />Heinz Chili Sauce (12 oz)<br />grape jam (18 oz)<br /><br />Preheat oven to 350 degrees<br /><br /><span style="font-weight: bold;">[1]</span> Take 2 pounds of thawed ground beef and mix in 2 eggs and 2 pieces of shredded bread. You can pop the bread in a food processor if you like, but I just shred it by hand. 2 pounds of ground beef makes about 30 meatballs the size of a ping pong ball. Put the meatballs in 2 casserole dishes or cookie sheets with a high lip. Bake for 20 minutes at 350.<br /><br /><span style="font-weight: bold;">[2]</span> While the meatballs are baking, mix the chili sauce and grape jam in the crock pot and set it to low.<br /><br /><span style="font-weight: bold;">[3] </span>Once meatballs are ready, add them to the sauce in the crock pot and cook on low setting for 2-4 hours.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKxZKzQ0zr_9V0gS0NSaNHQEJCjFqCIj1glOpSisryY9SzgeGdGJrWJDRN5yWhyphenhyphen8Dpqhn3ACOfwWtteZmYGHB28bXcN-wBauyHCfNJHNA2RPfe5wx2CwH73McV0Rwm9iiVXCc9ZuXoGvO5/s1600/meatballs3.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKxZKzQ0zr_9V0gS0NSaNHQEJCjFqCIj1glOpSisryY9SzgeGdGJrWJDRN5yWhyphenhyphen8Dpqhn3ACOfwWtteZmYGHB28bXcN-wBauyHCfNJHNA2RPfe5wx2CwH73McV0Rwm9iiVXCc9ZuXoGvO5/s320/meatballs3.jpg" alt="" id="BLOGGER_PHOTO_ID_5564383014920809682" border="0" /></a><br /><br />Great on hoagie rolls with some thinly sliced provolone cheese. Yum!CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com0tag:blogger.com,1999:blog-7453943184858932934.post-27193282802469292922011-01-11T18:14:00.000-08:002011-01-11T18:39:24.948-08:00Chicken and Stuffing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHyBisaYZ14xlOaMruFPCZdL3AJpeBTVFQzaWYacwTVfqKOThy1NODoULFAkuF2kGOkm7i7kP52Wfef1oIvLo16GU7uQcp14XLWMxeGZLw0nyhnRMKcj1T1O81uHkiWxoZitt_x0eQXJd/s1600/chicken+stuff.JPG"> <img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHyBisaYZ14xlOaMruFPCZdL3AJpeBTVFQzaWYacwTVfqKOThy1NODoULFAkuF2kGOkm7i7kP52Wfef1oIvLo16GU7uQcp14XLWMxeGZLw0nyhnRMKcj1T1O81uHkiWxoZitt_x0eQXJd/s320/chicken+stuff.JPG" alt="" id="BLOGGER_PHOTO_ID_5561122875910173906" border="0" /></a><br /><br />Probably my favorite meal my Dad made while I was growing up and my favorite meal to make for my family today. So easy and delicious!<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />1 can cream of chicken<br />1 can cream of celery or mushroom (I alternate, though I think I prefer the cream of mushroom.)<br />8 oz sour cream<br />6 chicken breasts<br />1 package of stuffing (the package I get is 6 oz)<br />1/2 stick of butter<br /><br /><span style="font-weight: bold;">Directions:</span> Preheat oven to 350.<br /><br /><span style="font-weight: bold;">[1]</span> Boil chicken until cooked through. Save pot of chicken stock (you'll need a cup of stock in a minute.) Cut chicken into desired size - I do bite-sized just for the ease of feeding children. Arrange chicken in a 13x9 casserole dish.<br /><br /><span style="font-weight: bold;">[2] </span> In a bowl, mix sour cream, can of cream of chicken and can of cream of celery. Pour mixture over chicken in casserole dish.<br /><br /><span style="font-weight: bold;">[3]</span> Evenly pour package of stuffing over chicken and sauce. (Traditionally my family used the cubed stuffing and this is what Cristin still likes, but recently I've decided I like the chicken-flavored crumb stuffing by Stove Top. Again, it seems easier for the kids to eat and the chicken flavoring is delicious on it. But this part is up to you - find one you like and stick with it!)<br /><br /><span style="font-weight: bold;">[4]</span> Melt butter and drizzle over top of stuffing. Get one cup of chicken stock from pot you boiled the chicken in and also pour over top of stuffing.<br /><br /><span style="font-weight: bold;">[5] </span> Bake at 350 degrees for about 35-40 minutes.<br /><br /><br />You'll have left-overs with 2 adults and 2 kids, but when Cristin and I make this to share between our families there is just barely enough for 4 adults and 3 kids.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH6jlZUh27KCYuB7Oy_Bg5U7nYZGopfWrf1diBK5NLnoUdi8ZYMzY_v8pbsgaa_mD2PrDGge8QRE36i55r8qJsouFtd1d3qaggtB3SIxAF8jOugt4iMZZJomU8oNnj4NjpH4ReF6tfzPr_/s1600/chicken+stuff2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH6jlZUh27KCYuB7Oy_Bg5U7nYZGopfWrf1diBK5NLnoUdi8ZYMzY_v8pbsgaa_mD2PrDGge8QRE36i55r8qJsouFtd1d3qaggtB3SIxAF8jOugt4iMZZJomU8oNnj4NjpH4ReF6tfzPr_/s320/chicken+stuff2.JPG" alt="" id="BLOGGER_PHOTO_ID_5561122865738346354" border="0" /></a><br /><br />Super quick and easy, and I've never seen anyone not like this dish. Hope you enjoy it, too!CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com1tag:blogger.com,1999:blog-7453943184858932934.post-64565455990436823732011-01-07T12:04:00.000-08:002011-01-07T12:57:12.653-08:00Garlic-Parm-Cracker ChickenSorry for the huge hiatus, everyone.<br />Let's jump right back in!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQhls7xH6vZdZ1ur7RKecnGlqKk6RCq08msVNmyIjKS0Ay822L-gnLP3RN7f4xBAZEhGjrTR1rHCM4Hl0oh8V0c12SQoADsk375GO8tihXtzbQnk_Q92wiVgWC_qpWHdZfEiMSGZQXrrP/s1600/ritz+chicken.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQhls7xH6vZdZ1ur7RKecnGlqKk6RCq08msVNmyIjKS0Ay822L-gnLP3RN7f4xBAZEhGjrTR1rHCM4Hl0oh8V0c12SQoADsk375GO8tihXtzbQnk_Q92wiVgWC_qpWHdZfEiMSGZQXrrP/s320/ritz+chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5559545234899944130" border="0" /></a><br /><br /><br />I did some combining of recipes and made Ritz Cracker chicken but added the Garlic Bread Seasoning from <a href="http://www.ourbestbites.com/2008/04/garlic-bread-seasoning.html">Our Best Bites</a> to the crackers that I crushed up. It was so moist and delicious and super easy.<br /><br />Garlic Bread Seasoning ingredients:<br /><br />1/2 c. powdered Parmesan cheese<div>2 tsp. Kosher salt</div><div>2 Tbsp. garlic powder</div><div>2 tsp. oregano</div><div>2 tsp. basil</div><div>2 tsp. marjoram</div>2 tsp. parsley<br /><br /><span style="font-weight: bold;">[1]</span> Combine ingredients in a jar (preferably one with a sprinkle top) and shake.<br /><br />Ingredients needed for chicken:<br /><br />2 eggs (beaten)<br />1 1/2 cups crushed Ritz Crackers<br />1/2 stick of butter<br />6 chicken breasts<br /><br /><span style="font-weight: bold;">[1]</span> Pre-heat oven to 375 degrees, place eggs in one bowl, combine cup of crushed Ritz and Garlic Bread Seasoning in a separate bowl.<br /><br /><span style="font-weight: bold;">[2] </span> Dip each chicken breast in egg and then dredge in cracker/seasoning mix. Place in casserole dish.<br /><br /><span style="font-weight: bold;">[3]</span> Cut in butter into pieces and arrange around chicken breasts.<br /><br />Bake 35-40 minutes.<br /><br />I added enough of the Garlic Bread Seasoning to look evenly mixed with the crackers. You should have some extra - use the left overs to make some garlic bread!<br />I served the chicken with rice and green beans. My 3-year-old loved it - he had seconds of the chicken. Enjoy!CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com1tag:blogger.com,1999:blog-7453943184858932934.post-89638642303291558522010-08-06T07:50:00.000-07:002010-08-06T08:15:35.786-07:00Ryan's Chicken Alfredo Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknRzZrOKixNfjyZCQc50FP9eOHSPg7Hh-4neHiSw4p3opcUfo5h7zq0d0AO5NaRjWvzbWWxM4PlmlQfzwHWRHlvMWc739q9g9C3oHTFWVWwIOrlaMkunRyxa1rfBeozbadosD6BewweOI/s1600/pizza.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknRzZrOKixNfjyZCQc50FP9eOHSPg7Hh-4neHiSw4p3opcUfo5h7zq0d0AO5NaRjWvzbWWxM4PlmlQfzwHWRHlvMWc739q9g9C3oHTFWVWwIOrlaMkunRyxa1rfBeozbadosD6BewweOI/s320/pizza.jpg" alt="" id="BLOGGER_PHOTO_ID_5502314317570695074" border="0" /></a><br />(And Natalie's)<br /><br /><span style="font-style: italic;">Makes 2 pie pans of pizza</span><br /><br /><span style="font-weight: bold;font-size:130%;" >Sauce:</span><br /><br />1 cup parmesan cheese<br />1 pint heavy whipping cream (use just a little less than the whole pint, Ryan eyeballs it)<br />1/4 tsp salt<br />1/4 tsp pepper<br />3 tbsp fresh chopped parsley<br />chopped garlic until you can smell it in the pot (that's literally what Ryan told me)<br /><br />Mix all ingredients in a sauce pan and simmer on stove top until well combined and cheese has melted.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMCr7r7K0ToYHb-8rPmGnYYGHxMMor985zx8RyioSQ8Jl3patCTKfLKhMVX8DtQNzyx_osAZNU0NEqiQmQx6Kd0UzuMSkpxrCPdVVTuIYaMVRmUmTetAUEIde0IstAipQciCsIsYdxbz8/s1600/pizza+alfredo+sauce.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMCr7r7K0ToYHb-8rPmGnYYGHxMMor985zx8RyioSQ8Jl3patCTKfLKhMVX8DtQNzyx_osAZNU0NEqiQmQx6Kd0UzuMSkpxrCPdVVTuIYaMVRmUmTetAUEIde0IstAipQciCsIsYdxbz8/s320/pizza+alfredo+sauce.jpg" alt="" id="BLOGGER_PHOTO_ID_5502314332003024370" border="0" /></a><br /><br /><span style="font-weight: bold;font-size:130%;" >Dough:</span><br /><br />3 tsp sugar<br />3/4 tsp salt<br />3 tsp shortening<br />1 cup boiling water<br />2 1/4 tsp dry yeast (1 packet)<br />6 tsps water<br />3 cups flour<br /><br />Mix sugar, salt, shortening in the cup of boiling water. Stir until everything combines in the water. Let cool.<br />Soften yeast in 6 tsps water. Add to sugar mixture once softened.<br />Add 1 1/2 cups flour and mix until smooth. Add remaining flour and knead. Put towel over bowl and allow 1 hour to rise.<br /><span style="font-weight: bold;font-size:130%;" ><br />Preparing the pizza and chicken:</span><br /><br />You will need a bottle of olive oil, a bottle of Italian dressing and 1 cup or more of grated mozzarella cheese.<br /><br />Preheat oven to 400 degrees.<br />Soak chicken in Italian dressing in a ZipLock bag for 15 minutes (or longer). Grill and the cut into bite-sized chunks.<br />Coat pizza pan with olive oil. Form dough in pan. Glaze top of dough with olive oil. Fill dough generously with alfredo sauce. Add chicken chunks. Finish with mozzarella on top. (The more, the better, in our opinion.)<br />Bake on lowest rack for 20-25 minutes until cheese on top is the color brown that you prefer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLu0AwNSmJsxfwq5OZA-Q7MqZu9psffLnq3vur6-6btWTU4OO7Bp-f-VsK5VHOJngyiQRBCaRgSbaZNP_ygcZh41qH6WauAcVSjhgifcj5RbXioPNGTm4178x6FltkiwXUGyGU_mJUu9g5/s1600/pizza+gone.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLu0AwNSmJsxfwq5OZA-Q7MqZu9psffLnq3vur6-6btWTU4OO7Bp-f-VsK5VHOJngyiQRBCaRgSbaZNP_ygcZh41qH6WauAcVSjhgifcj5RbXioPNGTm4178x6FltkiwXUGyGU_mJUu9g5/s320/pizza+gone.jpg" alt="" id="BLOGGER_PHOTO_ID_5502314328238585746" border="0" /></a>CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com2tag:blogger.com,1999:blog-7453943184858932934.post-7718930876210066592010-08-02T20:20:00.000-07:002010-08-02T20:27:13.088-07:00Melon and Strawberry Salad<span id="ctl00_ContentPlaceHolder1_rccEntree_lbPrepInfo" class="RecipeText">Prep time: 1</span><span id="ctl00_ContentPlaceHolder1_rccEntree_lbPrepInfo" class="RecipeText">0 minutes</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLa6h5n1KM3WrgQSE8XfKPNSX6mKgE_Yw2PxXJNvkkENbe3x377LboNZcz2TnslGrxt88NlKm4htPmqDRQ2tAxKDN53T3BDcw9tF6bnujkRGcLQg6XQhULxZO_UvQbkS8HGsNNTVmIoZfE/s1600/melon+salad.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLa6h5n1KM3WrgQSE8XfKPNSX6mKgE_Yw2PxXJNvkkENbe3x377LboNZcz2TnslGrxt88NlKm4htPmqDRQ2tAxKDN53T3BDcw9tF6bnujkRGcLQg6XQhULxZO_UvQbkS8HGsNNTVmIoZfE/s320/melon+salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5501018674658172754" border="0" /></a><br /><br /><table width="100%" cellpadding="2" cellspacing="0"><tbody><tr class="RecipeText"><td class="IngredientDivider" nowrap="nowrap" valign="top"><b>3</b> </td><td class="IngredientDivider" valign="top"> cups strawberries, hulled and sliced</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> cantaloupe , cut into cubes</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>3</b> </td><td class="IngredientDivider" valign="top"> cups green grapes</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>6</b> </td><td class="IngredientDivider" valign="top"> sprigs fresh mint</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <br /></td><td class="IngredientDivider" valign="top"> SAUCE</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1 </b> </td><td class="IngredientDivider" valign="top"> cup plain yogurt</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>3</b> </td><td class="IngredientDivider" valign="top"> tablespoons honey</td></tr></tbody></table><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText"><b>[1]</b> Mix the yogurt and honey in a small bowl. Place strawberries, melon and grapes in individual bowls, drizzle with yogurt sauce. Garnish with sprigs of mint and serve.</span> <br /><br />Apparently, strawberries are out of season, because I couldn't find ANY. Thus, I used blueberries instead, which I though complemented the cantaloupe and grapes nicely. (Just one plastic carton of them.) I don't like yogurt, never have, and the honey really wasn't enough to cover up the yogurt-y taste, so I added some powdered sugar on top. Yum! <br />PS. The mint garnish is completely unnecessary. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowd9XgVAuMdBOzub1ptoebOkIzhKjgwj3EXpuiKMIlJbcctAU0pRgoivEHhfhAtzeNjIeSQ4gtKwnWSNMo-CRFrIFV64pbTKR52Y3mnMPfHGcqmUh9lNgksiPUrxpyyARYkHNX3xzK3Fe/s1600/melon+salad2.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowd9XgVAuMdBOzub1ptoebOkIzhKjgwj3EXpuiKMIlJbcctAU0pRgoivEHhfhAtzeNjIeSQ4gtKwnWSNMo-CRFrIFV64pbTKR52Y3mnMPfHGcqmUh9lNgksiPUrxpyyARYkHNX3xzK3Fe/s320/melon+salad2.jpg" alt="" id="BLOGGER_PHOTO_ID_5501018683734305426" border="0" /></a><br /><br /><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccEntree_lbNutritionInfo" class="RecipeNutritionalText">per serving: 195 calories; 4 grams protein; 3 grams total fat; 3 grams fiber; 1 grams saturated fat; 43 grams carbohydrates; 8 mgs cholesterol; 53 mgs sodium<br /><span style="font-weight: bold;">4 weight watcher points</span></span>CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com0tag:blogger.com,1999:blog-7453943184858932934.post-31458235058309314782010-08-02T20:12:00.000-07:002010-08-02T20:28:12.192-07:00Prosciutto Stuffed Chicken Breasts<span id="ctl00_ContentPlaceHolder1_rccEntree_lbPrepInfo" class="RecipeText">Prep time: 10 minutes<br />Cook time: 35-40 minutes</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNrtVI3DL5c_6wqnhZg3Twl1mXhn7CC_7ThvXfGeoj1GvRSbelrLO22eCvuFOFSFGJ9kNTUXOlW21jUZHXCAEsTJ1My3F3i7MFKg4nJu8popdPTMOTAf5N6NwCNFlMvNfBbr7131Zh59dO/s1600/prosciutto+chicken.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNrtVI3DL5c_6wqnhZg3Twl1mXhn7CC_7ThvXfGeoj1GvRSbelrLO22eCvuFOFSFGJ9kNTUXOlW21jUZHXCAEsTJ1My3F3i7MFKg4nJu8popdPTMOTAf5N6NwCNFlMvNfBbr7131Zh59dO/s320/prosciutto+chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5501017583614454050" border="0" /></a><br /><br /><table width="100%" cellpadding="2" cellspacing="0"><tbody><tr class="RecipeText"><td class="IngredientDivider" nowrap="nowrap" valign="top"><b>6</b> </td><td class="IngredientDivider" valign="top"> boneless, skinless chicken breasts</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>6</b> </td><td class="IngredientDivider" valign="top"> slices prosciutto</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>6</b> </td><td class="IngredientDivider" valign="top"> slices provolone cheese</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/2</b> </td><td class="IngredientDivider" valign="top"> cup fresh basil, chopped</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/3</b> </td><td class="IngredientDivider" valign="top"> cup butter, melted</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> cup panko bread crumbs</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <br /></td><td class="IngredientDivider" valign="top"><br /></td></tr><tr class="RecipeText"><td class="IngredientDivider" nowrap="nowrap" valign="top"><br /></td><td class="IngredientDivider" valign="top"> heavy-duty round toothpicks</td></tr></tbody></table><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText">Preheat the oven to 350 degrees.<br /><br /><b>[1]</b> Place the chicken between two sheets of plastic wrap and using a meat mallet, pound the chicken breasts thin. Season with salt and pepper and top each breast with a slice of the proscuitto, a slice of cheese and basil. Gently roll up into a log and secure tightly, using several toothpicks.<br /><br /><b>[2]</b> Place the melted butter in a shallow dish and the breadcrumbs on a plate.<br /><br /><b>[3]</b> Dip the chicken rolls in the melted butter and then roll in the breadcrumbs.<br /><br /><b>[4]</b> Place the chicken rolls in a baking pan and cover with foil. Bake for 20 minutes and remove the foil. Bake for an additional 15-20 minutes or until browned and bubbly. Remove the toothpicks and serve.<br /><br />Sooooo.... I didn't have a mallet or the toothpicks, so I decided to just put the prosciutto, cheese and bread crumbs on top of the chicken. I mixed the butter with the bread crumbs and basil before hand and smushed them on top. It was dang tasty, so maybe next time I will do the whole hammer thing.<br /><br /></span><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccEntree_lbNutritionInfo" class="RecipeNutritionalText">per serving: 380 calories; 42 grams protein; 20 grams total fat; 0 grams fiber; 11 grams saturated fat; 6 grams carbohydrates; 130 mgs cholesterol; 617 mgs sodium<br /><span style="font-weight: bold;">9 weight watcher points</span></span>CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com0tag:blogger.com,1999:blog-7453943184858932934.post-36818751169570977712010-07-29T09:30:00.000-07:002010-07-29T09:40:32.151-07:00Crusty Lemon Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhztnoCLzcBFW1X97QNt3SyOBAHO8PjeYK5751i27hal40rb9HOE7OWeSJKzodr38zMx8Sun7tl6zrQk0t2hhGK323904wG8BG78HEetHc2dzHD_K5ZBGeJ4yGH3Vwrx7sc7L2qi5Hy_8aV/s1600/lemon+bread.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhztnoCLzcBFW1X97QNt3SyOBAHO8PjeYK5751i27hal40rb9HOE7OWeSJKzodr38zMx8Sun7tl6zrQk0t2hhGK323904wG8BG78HEetHc2dzHD_K5ZBGeJ4yGH3Vwrx7sc7L2qi5Hy_8aV/s320/lemon+bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5499366712370815090" border="0" /></a><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbPrepInfo" class="RecipeText">Prep and cook time: 10 minutes<br /><br /></span><table width="100%" cellpadding="2" cellspacing="0"><tbody><tr class="RecipeText"><td class="IngredientDivider" nowrap="nowrap" valign="top"><b>1</b> </td><td class="IngredientDivider" valign="top"> baguette </td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>3</b> </td><td class="IngredientDivider" valign="top"> tablespoons butter, room temperature</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> tablespoon zest of lemon </td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/2</b> </td><td class="IngredientDivider" valign="top"> teaspoon coarse salt</td></tr></tbody></table><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText">Preheat broiler. <br /><br /><b>[1]</b> Slice baguette vertically in half. In a small bowl, mix together butter, zest and salt. Brush butter mixture on cut sides of bread and place on a baking sheet. Broil until hot, about 5-10 minutes.<br /><br />Very, very quick to do - especially since I bought a pre-sliced baguette. <br />(An extra 60 cents well spent.)<br />I melted the butter for about 15 seconds in the microwave because it was easier to brush on melted than just at room temperature.<br />If you like lemon, you will love this bread!<br /></span><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccEntree_lbNutritionInfo" class="RecipeNutritionalText"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNbo4UhtJU7c9xJf7Sj5_5BTenUb_gXwRDqC8_kW7OLhuHh3ePsMUYFKaocMwCn5GLxnqBTfZm4ZOnytrux_ex4_JwKGTKiHyUeFfpqiU1BysjzsMw5tAcutxzAjSFNSqKU3eX3St5l_t1/s1600/lemon+bread2.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNbo4UhtJU7c9xJf7Sj5_5BTenUb_gXwRDqC8_kW7OLhuHh3ePsMUYFKaocMwCn5GLxnqBTfZm4ZOnytrux_ex4_JwKGTKiHyUeFfpqiU1BysjzsMw5tAcutxzAjSFNSqKU3eX3St5l_t1/s320/lemon+bread2.jpg" alt="" id="BLOGGER_PHOTO_ID_5499366723404262594" border="0" /></a><br /><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccEntree_lbNutritionInfo" class="RecipeNutritionalText"><br />p</span><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccEntree_lbNutritionInfo" class="RecipeNutritionalText">er se</span><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccEntree_lbNutritionInfo" class="RecipeNutritionalText">r</span><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccEntree_lbNutritionInfo" class="RecipeNutritionalText">ving: 227 c</span><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccEntree_lbNutritionInfo" class="RecipeNutritionalText">alories; 6 grams protein; 8 grams total fat; 2 grams fiber; 4 grams saturated fat; 33 grams carbohydrates; 15 mgs cholesterol; 391 mgs sodium<br /><span style="font-weight: bold;">5 weight watcher points </span></span><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText"><br /></span>CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com0tag:blogger.com,1999:blog-7453943184858932934.post-82035800547982494202010-07-29T08:50:00.000-07:002010-07-29T09:30:34.230-07:00Summer Bow Tie Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEig_ZU1_SLVkKM2foS-nVPncUZwrEyEufyCnmTErWj-gWOMx0NUDr0sAqyDieFRS7Q1uKxHxjguZc2hgshmScc6yuc-HP0iiB1ta9ktM7qQSF1TUF8aLBxHo2pALUGhhnxG65a4Oj2DNH/s1600/summer+pasta.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEig_ZU1_SLVkKM2foS-nVPncUZwrEyEufyCnmTErWj-gWOMx0NUDr0sAqyDieFRS7Q1uKxHxjguZc2hgshmScc6yuc-HP0iiB1ta9ktM7qQSF1TUF8aLBxHo2pALUGhhnxG65a4Oj2DNH/s320/summer+pasta.jpg" alt="" id="BLOGGER_PHOTO_ID_5499360052988666818" border="0" /></a><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbPrepInfo" class="RecipeText">Prep & cook time: 35 minutes</span><br />Serves 4 people<br /><br /><table width="100%" cellpadding="2" cellspacing="0"><tbody><tr class="RecipeText"><td class="IngredientDivider" nowrap="nowrap" valign="top"><b>10</b> </td><td class="IngredientDivider" valign="top"> ounces bow tie pasta</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>4</b> </td><td class="IngredientDivider" valign="top"> tablespoons olive oil</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/2</b> </td><td class="IngredientDivider" valign="top"> sweet onion , diced</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> yellow bell pepper , cored and diced</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> teaspoon garlic, minced</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/4</b> </td><td class="IngredientDivider" valign="top"> cup white wine</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>4</b> </td><td class="IngredientDivider" valign="top"> tomatoes , cored and diced</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/4</b> </td><td class="IngredientDivider" valign="top"> teaspoon crushed red pepper flakes</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <br /></td><td class="IngredientDivider" valign="top"> coarse salt and freshly ground pepper, to taste</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/4</b> </td><td class="IngredientDivider" valign="top"> cup fresh basil, thinly sliced</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/2</b> </td><td class="IngredientDivider" valign="top"> cup Parmigiano Reggiano cheese, grated</td></tr></tbody></table><br /><br /> <span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText"><b>[1]</b> Cook pasta in large pot of boiling salted water until tender but still firm to the bite. Drain.<br /><br /><b>[2]</b> While pasta cooks, heat the oil in a heavy skillet over medium high heat. Add onion, bell pepper and garlic and saute until soft, about 5 minutes. Add wine, scraping up any brown bits; simmer until almost evaporated, about a minute. Add tomatoes and crushed red pepper flakes.<br /><br /><b>[3]</b> Reduce heat to low and simmer until sauce is thickened and reduced slightly, </span><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText">about 15 minutes. Gently fold in basil and pasta (along with more olive oil if needed to moisten). Remove from heat.<br /><br /><b>[4]</b> Serve pasta warm, topped with Parmesan.<br /><br />Super easy, quick and delicious! The kids weren't huge fans, but everyone else had second helpings. I grated fresh parmesan cheese - yum! Next time the only thing I would change is that I would cook the vegetables first and then cook the pasta so the pasta stays warmer for when I serve it.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizTQsoJIEui_yc3cR2SLbeX1YEuERLoFmq8jKZaitCnKYh9vfzgmXuUfGVw3ib9Cjx8cMYrY1dKi7ziusEYNU0pC6HY_9qL3xyiLbiHwZCN4PMPCHMOzNgbQVTjgG1yAZhomM2q2q2I4o3/s1600/summer+pasta+plate.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizTQsoJIEui_yc3cR2SLbeX1YEuERLoFmq8jKZaitCnKYh9vfzgmXuUfGVw3ib9Cjx8cMYrY1dKi7ziusEYNU0pC6HY_9qL3xyiLbiHwZCN4PMPCHMOzNgbQVTjgG1yAZhomM2q2q2I4o3/s320/summer+pasta+plate.jpg" alt="" id="BLOGGER_PHOTO_ID_5499360056157947794" border="0" /></a><br /><br /><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccEntree_lbNutritionInfo" class="RecipeNutritionalText">per serving: 394 calories; 13 grams protein; 15 grams total fat; 4 grams fiber; 3 grams saturated fat; 51 grams carbohydrates; 9 mgs cholesterol; 163 mgs sodium<br /><span style="font-weight: bold;">8 weight watcher points</span></span>CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com0tag:blogger.com,1999:blog-7453943184858932934.post-61996421056729600122010-07-28T09:57:00.000-07:002010-07-28T12:18:39.057-07:00Open-Faced Turkey Burgers with Basil Mayo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0OJs-bFZQY6X3zFFtqJm7YzKbm0OBDyR6owxAAPupCmzwA1q-X-H9b3IxyhmpqlODiowU8hqJL3S8ipCsZRG2Xs5qJzd4fPdlHF3JVYKDJEP2U0Fhs0TiNhvVEbm49u7gD7NoW3ZDSfjs/s1600/basil+mayo+fixins.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0OJs-bFZQY6X3zFFtqJm7YzKbm0OBDyR6owxAAPupCmzwA1q-X-H9b3IxyhmpqlODiowU8hqJL3S8ipCsZRG2Xs5qJzd4fPdlHF3JVYKDJEP2U0Fhs0TiNhvVEbm49u7gD7NoW3ZDSfjs/s320/basil+mayo+fixins.jpg" alt="" id="BLOGGER_PHOTO_ID_5499028835339168898" border="0" /></a><br /><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbPrepInfo" class="RecipeText">Prep time: 10 minutes<br />Cook time: 15 minutes<br /><br /></span><table width="100%" cellpadding="2" cellspacing="0"><tbody><tr class="RecipeText"><td class="IngredientDivider" nowrap="nowrap" valign="top"><b>2 1/2</b> </td><td class="IngredientDivider" valign="top"> pounds ground turkey</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/3</b> </td><td class="IngredientDivider" valign="top"> cup mayonnaise</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/3</b> </td><td class="IngredientDivider" valign="top"> white onion , diced</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>6</b> </td><td class="IngredientDivider" valign="top"> slices of Muenster cheese </td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> loaf Italian bread, cut into 4 slices on the bias</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> 1/2 head red leaf lettuce</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> tomatoes , cored and sliced</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <br /></td><td class="IngredientDivider" valign="top"> BASIL MAYONNAISE</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>3/4</b> </td><td class="IngredientDivider" valign="top"> cup mayonnaise</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <span style="font-weight: bold;">3/4</span><br /></td><td class="IngredientDivider" valign="top"> cup fresh basil</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1 1/2</b> </td><td class="IngredientDivider" valign="top"> tablespoons lemon juice</td></tr></tbody></table><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText">Heat the grill to medium-high<br /><br /><b>[1]</b> In a small bowl, blend the basil mayo ingredients. Place in the fridge un</span><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText">til ready.<br /><br /><b>[2]</b> Mix together the turkey, onion, mayonnaise (for the burgers) in a bowl. Gently form into patties. Grill the burgers, until cooked though 7-8 minutes per side. During the last 2 minutes of grilling, top the burgers with cheese and place the bread on the grill to toast.<br /><br /><b>[3]</b> Arrange lettuce leaves and tomatoes on the bread, top with the burgers and a dollop of basil mayonnaise. </span><br /><br />We found that the meat didn't stick together very well with just the mayo, so next time I would add an egg to keep things melded better. I loved the basil mayo. I actually found fresh basil at the grocery store this time! Super quick recipe and I gotta say Muenster cheese is the best. Mmmmm. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWjjqfbUbe3T9baE065XcGj_ptQD0RZyUteLHnD2Ir9zrDtVRAMcSL3fsn0P-m3D9zRt3TvcXh0YQISBt86cXgzh4sBnI8a6oSDHp-CbnWDnTA8AMbEC-YFpRm93eKB_RpSGbGgs3XQ-r/s1600/basil+mayo+burger.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWjjqfbUbe3T9baE065XcGj_ptQD0RZyUteLHnD2Ir9zrDtVRAMcSL3fsn0P-m3D9zRt3TvcXh0YQISBt86cXgzh4sBnI8a6oSDHp-CbnWDnTA8AMbEC-YFpRm93eKB_RpSGbGgs3XQ-r/s320/basil+mayo+burger.jpg" alt="" id="BLOGGER_PHOTO_ID_5499028825999040066" border="0" /></a><br /><br /><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccEntree_lbNutritionInfo" class="RecipeNutritionalText">per serving: 623 calories; 34 grams protein; 46 grams total fat; 3 grams fiber; 11 grams saturated fat; 19 grams carbohydrates; 149 mgs cholesterol; 642 mgs sodium<br /><span style="font-weight: bold;">16 weight watcher points</span></span>CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com0tag:blogger.com,1999:blog-7453943184858932934.post-69419242356039429562010-07-21T09:17:00.000-07:002010-07-21T09:17:00.277-07:00Grilled Chicken Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVc1gcJRwOoDBOanTzviVDrTIquw6PknF3wDhnT0UdOZRqEP-FbEDzC5BpVC7-8G98ZFvoQZqAsxwH05bM_W5qwZ_aI4WVlCvtbQiDeB_M3StTONy13v9-uHsNXcAQSMOn3iXZwGQCZ8Q/s1600/tomato+feta.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVc1gcJRwOoDBOanTzviVDrTIquw6PknF3wDhnT0UdOZRqEP-FbEDzC5BpVC7-8G98ZFvoQZqAsxwH05bM_W5qwZ_aI4WVlCvtbQiDeB_M3StTONy13v9-uHsNXcAQSMOn3iXZwGQCZ8Q/s320/tomato+feta.jpg" alt="" id="BLOGGER_PHOTO_ID_5496381486289197906" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1VyC7K8dpw4NynvkqGYmkZp4omJAE2jsHBy7fbFU2ZUU890RmTvQsGOLltDKQigVCJhMjpHYXbBUk0DfdZO1P6d7MFPp18ZQkJKJcMvsZogerh1bBLHfR8Z5Tz_3TzT3uVrHc6CTYFZBu/s1600/chicken+onion.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1VyC7K8dpw4NynvkqGYmkZp4omJAE2jsHBy7fbFU2ZUU890RmTvQsGOLltDKQigVCJhMjpHYXbBUk0DfdZO1P6d7MFPp18ZQkJKJcMvsZogerh1bBLHfR8Z5Tz_3TzT3uVrHc6CTYFZBu/s320/chicken+onion.jpg" alt="" id="BLOGGER_PHOTO_ID_5496381480864907858" border="0" /></a><br /><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbPrepInfo" class="RecipeText">Prep and cook time: 30 minutes</span><br /><br /><table width="100%" cellpadding="2" cellspacing="0"><tbody><tr class="RecipeText"><td class="IngredientDivider" nowrap="nowrap" valign="top"><b>1</b> </td><td class="IngredientDivider" valign="top"> 10.5 ounce jar marinated feta cheese cubes in oil with herbs and spices</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> tablespoons fresh oregano, chopped</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> tablespoons red wine vinegar</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>6</b> </td><td class="IngredientDivider" valign="top"> boneless, skinless chicken breasts</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> red onion , peeled, and cut into1/2-inch wedges</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>6</b> </td><td class="IngredientDivider" valign="top"> ounces fresh spinach</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>4</b> </td><td class="IngredientDivider" valign="top"> tomatoes , in assorted colors, cut into wedges</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> cups grape tomatoes</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/2</b> </td><td class="IngredientDivider" valign="top"> cup kalamata olives, pitted, halved</td></tr></tbody></table><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText">Prepare grill to medium-high heat.<br /><br /><b>[1]</b> Drain oil from feta into a small bowl. Whisk in oregano and vinegar.<br /><br /><b>[2]</b> Brush chicken and onion wedges with a little olive oil;. Grill chicken until cooked through, 7 to 8 minutes per sid</span><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText">e, and onion until tender, 3 to 4 minutes per side. Transfer to cutting board; let rest 5 minutes.<br /><br /><b>[3]</b> Meanwhile, arrange spinach on large platter. Combine tomatoes, olives, and feta in large bowl. Toss with enough dressing to coat generously. Arrange on platter with spinach.<br /><br /><b>[4]</b> Thinly slice chicken; arrange chicken and onion wedges on platter. Drizzle chicken and spinach with more dressing and serve.<br /><br />I ended up pan-frying the chicken breasts until they were cooked through because none of the boys were available for grilling last night. :) They were super moist and juicy - I just sprayed both sides and the pan with some olive oil cooking spray and cooked them about 8 minutes on each side, flipping occasionally. I cooked the onions while the chicken was resting.. they tasted great in the chicken drippings that were left in the pan.<br />Now, I didn't bother with getting different colored tomatoes - I just used the grape tomatoes (which I cut in half) and some vine-ripened tomatoes cut into wedges.<br />If you don't know what kalamata olives taste like then you will probably be surprised by what a strong flavor they have. Personally, I love they way they taste, but Mark and Cristin thought they were too overwhelming, so next time I may just throw regular olives in. (And pretty much forget about a kid eating them.)<br />I didn't "arrange on a platter", as you can tell from the pictures. I just put the spinach in one bowl, the tomato-feta-olive mixture in another bowl and the chicken and onions on a plate and let everyone build their own salad. Overall this was a very fresh, flavorful dish!<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7jY-4UBw3oA3ujU1q7w-hpWK0a9DCxyEG7JwkVvlnhBqjrN02onOqnWeAPOXpqWmfVD9wzvtGkL7IhjzaahV-mVOtronq45Me9DDZi_9sPFZ5S32WhYkHWzOksM7rz5EZpuUPMeBPaEu/s1600/chicken+muffin2.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7jY-4UBw3oA3ujU1q7w-hpWK0a9DCxyEG7JwkVvlnhBqjrN02onOqnWeAPOXpqWmfVD9wzvtGkL7IhjzaahV-mVOtronq45Me9DDZi_9sPFZ5S32WhYkHWzOksM7rz5EZpuUPMeBPaEu/s320/chicken+muffin2.jpg" alt="" id="BLOGGER_PHOTO_ID_5496381469053565762" border="0" /></a><br /><br /><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccEntree_lbNutritionInfo" class="RecipeNutritionalText">per serving: 396 calories; 61 grams protein; 11 grams total fat; 3 grams fiber; 5 grams saturated fat; 11 grams carbohydrates; 162 mgs cholesterol; 647 mgs sodium<br /><span style="font-weight: bold;">8 weight watcher points</span></span>CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com0tag:blogger.com,1999:blog-7453943184858932934.post-83041570347398604422010-07-21T08:29:00.000-07:002010-07-21T08:56:03.005-07:00Thyme-Corn Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekKsMMW9pqH_JMB_N6EJJSQC7Nje_LQfOIaBflGimYN-6tAlpS87BwMm0a_HPnQwIbWDwelCaOB-nQVnsyziXi5LwtSQ1qSyCf2aA0ZfUIJeh67yry9Ffpiw9nFOMCQbUOk_kwP5rR9mV/s1600/corn_muffins.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekKsMMW9pqH_JMB_N6EJJSQC7Nje_LQfOIaBflGimYN-6tAlpS87BwMm0a_HPnQwIbWDwelCaOB-nQVnsyziXi5LwtSQ1qSyCf2aA0ZfUIJeh67yry9Ffpiw9nFOMCQbUOk_kwP5rR9mV/s320/corn_muffins.jpg" alt="" id="BLOGGER_PHOTO_ID_5496383834491686722" border="0" /></a><br /><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbPrepInfo" class="RecipeText">Prep time: 20 minutes <br />Cook time: 20 minutes</span><br /><br /><table width="100%" cellpadding="2" cellspacing="0"><tbody><tr class="RecipeText"><td class="IngredientDivider" valign="top">olive oil cooking spray</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> cup all purpose flour</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> cup yellow cornmeal</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/2</b> </td><td class="IngredientDivider" valign="top"> cup sugar</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1 1/2</b> </td><td class="IngredientDivider" valign="top"> teaspoons baking powder</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/4</b> </td><td class="IngredientDivider" valign="top"> teaspoon baking soda</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/4</b> </td><td class="IngredientDivider" valign="top"> teaspoon coarse salt</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> teaspoon dried thyme</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>3</b> </td><td class="IngredientDivider" valign="top"> ear(s) fresh corn, cooked and kernals removed</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> cup buttermilk</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> large egg , lightly beaten</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/4</b> </td><td class="IngredientDivider" valign="top"> cup canola oil</td></tr></tbody></table><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText">Preheat oven to 375 degrees.<br /><br /><b>[1]</b> Lightly coat a standard 12-cup muffin tin with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, thyme, and 1 cup corn.<br /><br /><b>[2]</b> Combine buttermilk, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined.<br /><br /><b>[3]</b> Spoon batter into muffin cups or a muffin tin, filling three-quarters full. Top with remaining 2 tablespoons corn and the thyme.<br /><br /><b>[4]</b> Bake until tops are golden and a toothpick inserted into centers comes out clean, 15 to 17 minutes. Let cool in tin on a wire rack for 5 minutes. Turn out muffins onto rack. Serve warm or at room temperature. Muffins can be stored in an airtight container for up to 2 days.<br /><br />Okay, I gotta admit, I didn't actually make these. Turns out Cristin didn't have Baking Powder or Baking Soda at her house... at least, none that we could find in her pantry!<br />So, we improvised and used a low-fat Marie Callender's mix that she had hanging around. I did add a can of corn to the mix, for fanciness, though. I will make these one day and let ya'll know how they actually turn out!<br /><br /></span><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccEntree_lbNutritionInfo" class="RecipeNutritionalText">per serving: 218 calories; 4 grams protein; 7 grams total fat; 2 grams fiber; 1 gram saturated fat; 36 grams carbohydrates; 22 mgs cholesterol; 197 mgs sodium<br /><span style="font-weight: bold;">5 weight watcher points </span></span>CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com0tag:blogger.com,1999:blog-7453943184858932934.post-83617051167728983432010-07-15T07:19:00.001-07:002010-07-15T07:27:51.469-07:00Potato Salad with Buttermilk-Bacon Dressing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit48lIdXImtp9l-g-G4Aout5QzkaIudoQeyxBYF1_E04QB1L_SLbhxPY_TtgniEcUeo9AeZL_Ay2yVfKVeiOIYQP_UCJkrUav3tX2k0uNfRZ2EKQuYN6aUPKIZaKjlJi8uIAQbARZJROVR/s1600/potato+salad.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit48lIdXImtp9l-g-G4Aout5QzkaIudoQeyxBYF1_E04QB1L_SLbhxPY_TtgniEcUeo9AeZL_Ay2yVfKVeiOIYQP_UCJkrUav3tX2k0uNfRZ2EKQuYN6aUPKIZaKjlJi8uIAQbARZJROVR/s320/potato+salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5494137872766852578" border="0" /></a><br /><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbPrepInfo" class="RecipeText">Prep and cook time: 25 minutes<br /><br /></span><table width="100%" cellpadding="2" cellspacing="0"><tbody><tr class="RecipeText"><td class="IngredientDivider" nowrap="nowrap" valign="top"><b>6</b> </td><td class="IngredientDivider" valign="top"> bacon slices</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>3</b> </td><td class="IngredientDivider" valign="top"> pounds small new potatoes, cut into 1-inch pieces</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>6</b> </td><td class="IngredientDivider" valign="top"> ear(s) fresh corn, kernels removed</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>6</b> </td><td class="IngredientDivider" valign="top"> green onions , chopped</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>3/4</b> </td><td class="IngredientDivider" valign="top"> cup buttermilk</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/3</b> </td><td class="IngredientDivider" valign="top"> cup mayonnaise</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1 and 1/2</b> </td><td class="IngredientDivider" valign="top"> tablespoons red wine vinegar</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b><br /></b> </td><td class="IngredientDivider" valign="top"><br /></td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <br /></td><td class="IngredientDivider" valign="top"><br /></td></tr></tbody></table><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText"><b>[1]</b> Place potatoes in a large saucepan, cover with water, cook over high heat until potatoes are tender, but not falling apart, about 15 minutes. Drain and set aside.<br /></span><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText"><b>[2]</b> In a medium skillet over medium heat, cook bacon until crisp, cool on paper towels. Set skillet aside. Cook corn in skillet over medium heat until lightly browned. Set corn aside.<br /><br /><b>[3]</b> Crumble bacon into a large mixing bowl; add buttermilk, mayonnaise and vinegar. Add reserved corn, potatoes and onions to bowl, toss gently. Refrigerate until ready to serve</span><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText">.<br /><br />I did not, I repeat, DID NOT cut the kernels off of 6 ears of corn. Instead we estimated 2 cans of sweet whole kernel corn would be about right... and it was perfect! Just drain the can and dump it in. Much easier. I also added a couple extra pieces of bacon, because can you ever have enough bacon? This was a super delicious potato salad and I will absolutely make this for a family party or something as soon as I can!<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_pX1onzBXPzdNrQofoXOzRDDCZVVTxU0_ujhwTS7DD6o4a5q__5_p1k5LtXMwmXRZYUpoKWkkAjcdQtowUbut5pMusSCXfEgufN7bV4hvjwzbqHVVDcSJ8amJkbxeKpI4PQFdv-If5jM/s1600/bbqpotatomeal.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_pX1onzBXPzdNrQofoXOzRDDCZVVTxU0_ujhwTS7DD6o4a5q__5_p1k5LtXMwmXRZYUpoKWkkAjcdQtowUbut5pMusSCXfEgufN7bV4hvjwzbqHVVDcSJ8amJkbxeKpI4PQFdv-If5jM/s320/bbqpotatomeal.jpg" alt="" id="BLOGGER_PHOTO_ID_5494137867063427570" border="0" /></a><br /><br /><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccEntree_lbNutritionInfo" class="RecipeNutritionalText">per serving: 302 calories; 7 grams protein; 15 grams total fat; 5 grams fiber; 3 grams saturated fat; 37 grams carbohydrates; 17 mgs cholesterol; 218 mgs sodium<br /><span style="font-weight: bold;">6 weight watcher points</span></span><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText"><br /></span>CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com0tag:blogger.com,1999:blog-7453943184858932934.post-49303241768883912932010-07-15T07:07:00.000-07:002010-07-15T07:50:28.266-07:00Baked Barbecue Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3Ru_L43akCoziPCHM4VNlglpqElTmnTHwBv8U2Xyfpk1kwiiOu5COar5VfYILL9xkCBY7skgegGqXd08n21qK2VM8S3HoxMas56YeqsqsolLf6bs0F5tHQRnP_63c3bqCmScSj_3dCBh/s1600/baked+bbq+chicken.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3Ru_L43akCoziPCHM4VNlglpqElTmnTHwBv8U2Xyfpk1kwiiOu5COar5VfYILL9xkCBY7skgegGqXd08n21qK2VM8S3HoxMas56YeqsqsolLf6bs0F5tHQRnP_63c3bqCmScSj_3dCBh/s320/baked+bbq+chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5494136639402887922" border="0" /></a><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbPrepInfo" class="RecipeText">Prep time: 15 minutes<br />Cook time: 20 minutes<br /><br /></span><table width="100%" cellpadding="2" cellspacing="0"><tbody><tr class="RecipeText"><td class="IngredientDivider" nowrap="nowrap" valign="top"><b>3</b> </td><td class="IngredientDivider" valign="top"> tablespoons vegetable oil</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>6</b> </td><td class="IngredientDivider" valign="top"> boneless, skinless chicken breasts</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1 1/2</b> </td><td class="IngredientDivider" valign="top"> teaspoons coarse salt</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> teaspoon black pepper</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/2</b> </td><td class="IngredientDivider" valign="top"> yellow onion , chopped</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1 1/2</b> </td><td class="IngredientDivider" valign="top"> teaspoon garlic, minced</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1 1/2</b> </td><td class="IngredientDivider" valign="top"> cup ketchup</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1 1/2</b> </td><td class="IngredientDivider" valign="top"> cup tomato sauce</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/3</b> </td><td class="IngredientDivider" valign="top"> cup maple syrup</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <span style="font-weight: bold;">3</span><br /></td><td class="IngredientDivider" valign="top"> tablespoons Dijon mustard</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>3</b> </td><td class="IngredientDivider" valign="top"> tablespoons Worcestershire sauce</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1 1/2</b> </td><td class="IngredientDivider" valign="top"> teaspoon hot sauce</td> </tr> </tbody></table><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText">Preheat oven to 325 degrees<br /><br /><b>[1]</b> Heat oil in skillet over medium heat. Sprinkle chicken with salt and pepper. Saute chicken in oil until browned on both sides. Remove chicken to a large casserole dish. Add onion to pan and saute until golden brown, about 5 minutes. Add garlic and cook f</span><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText">or one more minute.<br /><br /><b>[2]</b> Decrease heat to medium low. Slowly add ketchup, tomato sauce, maple syrup, mustard, Worcestershire and hot sauce, scraping bits up from bottom of pan. Simmer for 5 minutes. Pour over chicken in casserole dish. Bake for 20 minutes, until cooked through, basting twice during cooking time.</span><br /><br />I am not a fan of cooking things in oil... my poor forearms!<br />The chicken was super moist, but I don't know if I'd go to the trouble of making this barbecue sauce again. Cristin said she really liked it, though.<br />I did not baste the chicken, since the sauce basically covered it in the casserole dish anyways.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLg-bOvWcayxIk1FYHaq3u8mhWxgiZjJVw34G0lBsGq92gIv-7U98jyuzOTCl8eF8H65FDlcRdDtsplWJZZbqbr6In0W8rfdfjzt6KzQEG-A6JQLrvtZV66oVbE52QI5hb5xCCqNOmx74/s1600/bbqpotatomeal2.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLg-bOvWcayxIk1FYHaq3u8mhWxgiZjJVw34G0lBsGq92gIv-7U98jyuzOTCl8eF8H65FDlcRdDtsplWJZZbqbr6In0W8rfdfjzt6KzQEG-A6JQLrvtZV66oVbE52QI5hb5xCCqNOmx74/s320/bbqpotatomeal2.jpg" alt="" id="BLOGGER_PHOTO_ID_5494136648075913634" border="0" /></a><br /><br /><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccEntree_lbNutritionInfo" class="RecipeNutritionalText">per serving: 312 calories; 30 grams protein; 6 grams total fat; 2 grams fiber; 1 gram saturated fat; 38 grams carbohydrates; 68 mgs cholesterol; 2156 mgs sodium<br /><span style="font-weight: bold;">6 weight watcher points</span></span>CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com0tag:blogger.com,1999:blog-7453943184858932934.post-7492267610981078472010-07-13T15:02:00.000-07:002010-07-15T07:51:22.499-07:00Parmesan-Crusted Turkey Cutlets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJPuceLZ-7pN2oDfdjekcUTB2cyaJu0QMykTsOFxBpqJG5VgGzw4vQyDjEnii3BFYIkE3nOj1EAKb64P-YV68UtHuQ4diBtRpE64g-D7UigwG5RHWzkARABiEMYlGV0Quq2K1I0xqOFgcn/s1600/parm+turkey.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJPuceLZ-7pN2oDfdjekcUTB2cyaJu0QMykTsOFxBpqJG5VgGzw4vQyDjEnii3BFYIkE3nOj1EAKb64P-YV68UtHuQ4diBtRpE64g-D7UigwG5RHWzkARABiEMYlGV0Quq2K1I0xqOFgcn/s320/parm+turkey.jpg" alt="" id="BLOGGER_PHOTO_ID_5493576649815700578" border="0" /></a><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbPrepInfo" class="RecipeText">Prep and cook time: 30 minutes<br /><br /><br /></span><table width="100%" cellpadding="2" cellspacing="0"><tbody><tr class="RecipeText"><td class="IngredientDivider" nowrap="nowrap" valign="top"><b>1 1/2</b> </td><td class="IngredientDivider" valign="top"> pound turkey cutlets, skinless and boneless</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> tablespoon Dijon mustard</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> cup panko bread crumbs</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>3/4</b> </td><td class="IngredientDivider" valign="top"> cup Parmesan cheese, grated</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>3</b> </td><td class="IngredientDivider" valign="top"> tablespoons Italian parsley, chopped</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"><br /></td><td class="IngredientDivider" valign="top"> coarse salt and freshly ground pepper, to taste</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>3</b> </td><td class="IngredientDivider" valign="top"> large eggs , beaten</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"><br /></td><td class="IngredientDivider" valign="top"> olive oil cooking spray</td></tr></tbody></table><br /><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText">Preheat oven to 425 degrees.<br /><br /><b>[1]</b> Set a wire rack on a baking sheet and coat the rack with cooking spray. Brush both sides of the turkey breast cutlets with mustard. In a pie plate or another shallow dish, combine the breadcrumbs, Parmesan, parsley and salt and pepper.<br /><br /><b>[2</b> In another bowl, whisk the egg(s) until frothy. Dip each cutlet into the egg, then in the breadcrumb mixture. Place the cutlets on the prepared rack</span><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText"> over the baking sheet.<br /><br /><b>[3]</b> Coat the top of each cutlet with cooking spray and bake for 15-20 minutes until the crumb coating is golden brown and crisp.<br /><br />I think 'panko' is a brand of bread crumb? I don't really know, but we just used the Western Family bread crumbs Cristin had in her pantry already. Once again, I didn't feel the need to over season with salt and pepper. The bread crumb/parmesan cheese mixture on the turkey was really, really yummy. If you don't want to spend the extra cash on the turkey cutlets, I think this recipe would work exactly as well on chicken. In fact, that's probably what I would use next time. (Though the turkey was super tender and moist and delicious!)<br />I didn't realize I'd need the wire rack, so I didn't bring mine over to Cristin's house. I ended up just cooking the turkey straight on the cookie sheet. They turned out just dandy that way.</span><br />We definitely will add this one to our 'favorites' list!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-faaveMzUPIRoxv-xYCpU9Uhyphenhyphen9g8WSRNaB5-W1lWsTwVWnnTFYJaC1CxdmsLf7DXlzU2DwD8bmeVpCorA5HsDDlGxBXVn0omn2ykJoG-PUkBv3tkcLixiHz0K0KoByY0zY2h3e8tlzavu/s1600/parm+turkey+plate.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-faaveMzUPIRoxv-xYCpU9Uhyphenhyphen9g8WSRNaB5-W1lWsTwVWnnTFYJaC1CxdmsLf7DXlzU2DwD8bmeVpCorA5HsDDlGxBXVn0omn2ykJoG-PUkBv3tkcLixiHz0K0KoByY0zY2h3e8tlzavu/s320/parm+turkey+plate.jpg" alt="" id="BLOGGER_PHOTO_ID_5493576655493028690" border="0" /></a><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText"><br /><br /></span><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccEntree_lbNutritionInfo" class="RecipeNutritionalText">per serving: 270 calories; 35 grams protein; 9 grams total fat; 1 gram fiber; 4 grams saturated fat; 11 grams carbohydrates; 199 mgs cholesterol; 438 mgs sodium<br /><span style="font-weight: bold;">6 weight watcher points</span></span>CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com2tag:blogger.com,1999:blog-7453943184858932934.post-56847819778508206232010-07-13T14:07:00.000-07:002010-07-15T07:51:53.821-07:00Baby Broccoli with Lemon and Dill<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUnEX4Qer_q0SgAo3-AaTmqLrbl-zVK_f0RtxLlAv7HcceukDz4g1wywEoxxhbZhrlSkQf3Y7ndPW53YyDaGfDHQ6-ebpLUbwZ1Fw1QEJYMUV9t1nG7Kr7ppsK0CspSa-wm4yLiC9-hDT/s1600/broccoli+dill.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUnEX4Qer_q0SgAo3-AaTmqLrbl-zVK_f0RtxLlAv7HcceukDz4g1wywEoxxhbZhrlSkQf3Y7ndPW53YyDaGfDHQ6-ebpLUbwZ1Fw1QEJYMUV9t1nG7Kr7ppsK0CspSa-wm4yLiC9-hDT/s320/broccoli+dill.jpg" alt="" id="BLOGGER_PHOTO_ID_5493578773462140594" border="0" /></a><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbPrepInfo" class="RecipeText">Prep and cook time: 20 minutes<br /><br /><br /></span><table width="100%" cellpadding="2" cellspacing="0"><tbody><tr class="RecipeText"><td class="IngredientDivider" nowrap="nowrap" valign="top"><b>1 1/2</b> </td><td class="IngredientDivider" valign="top"> cup vegetable broth</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> tablespoon fresh dill, snipped</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> tablespoon zest of lemon , finely grated</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> teaspoon olive oil</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"><br /></td><td class="IngredientDivider" valign="top"> coarse salt and freshly ground pepper, to taste</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> bunch baby broccoli</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>3</b> </td><td class="IngredientDivider" valign="top"> tablespoons butter</td></tr></tbody></table><br /><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText"><b>[1]</b> In a large skillet, combine the broth, dill, lemon zest, oil and salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 5 minutes<br /><br /><b>[2]</b> Add broccoli and butter to the skillet. Cover and cook over medium heat for 6 to 8 minutes or until broccoli is tender. Drain the broccoli and transfer to a serving bowl.<br /><br />We had chicken broth in the house, so we just used that instead of vegetable broth. It didn't seem to make the broccoli taste chicken-y or anything like that.<br />Ryan said he could taste the dill, but to me this broccoli just tasted like steamed broccoli with butter. This dish didn't take much time and was a hit with even the kids!<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIq1f5wsYuZyB58Lo6qcA52ahX8CbNALsea2ugytUbgqSycsbqHN8E6GbuK7NI01MR2a2_nwmZMz_3oLG9lLkREQBmLFCoiKltq6ZDLSglWodYkdTEKdokUY1_MgWh6s2nW0n42btzEhoC/s1600/parm+turkey+plate3.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIq1f5wsYuZyB58Lo6qcA52ahX8CbNALsea2ugytUbgqSycsbqHN8E6GbuK7NI01MR2a2_nwmZMz_3oLG9lLkREQBmLFCoiKltq6ZDLSglWodYkdTEKdokUY1_MgWh6s2nW0n42btzEhoC/s320/parm+turkey+plate3.jpg" alt="" id="BLOGGER_PHOTO_ID_5493578781919440050" border="0" /></a><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText"><br /><br /></span><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccEntree_lbNutritionInfo" class="RecipeNutritionalText">per serving: 94 calories; 4 grams protein; 6 grams total fat; 3 grams fiber; 4 grams saturated fat; 8 grams carbohydrates; 15 mgs cholesterol; 233 mgs sodium<br /><span style="font-weight: bold;">2 weight watcher points </span></span>CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com0tag:blogger.com,1999:blog-7453943184858932934.post-26422352043228245612010-06-03T07:40:00.000-07:002010-06-03T20:06:29.094-07:00Blackened Ham Steaks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9RDz1YfrRqyPrfCDeGz4KXrfa7tMD702gTd7cs38Z2ote-TSaOd-4vjbwLSE9xo-DNstiBLwylMUfbUXtPQkn8hAso8gEdsIFLNvFSqx0F0ntxfYRfIw7Xkimn3E5u98s45VMbUQeJZv/s1600/blackened+ham.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9RDz1YfrRqyPrfCDeGz4KXrfa7tMD702gTd7cs38Z2ote-TSaOd-4vjbwLSE9xo-DNstiBLwylMUfbUXtPQkn8hAso8gEdsIFLNvFSqx0F0ntxfYRfIw7Xkimn3E5u98s45VMbUQeJZv/s320/blackened+ham.jpg" alt="" id="BLOGGER_PHOTO_ID_5478749322945793458" border="0" /></a><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbTitle" class="RecipeTitleText"></span><span id="ctl00_ContentPlaceHolder1_rccEntree_lbPrepInfo" class="RecipeText">Prep time: 5 minutes</span><br />Serves 4<br /><br /><table width="100%" cellpadding="2" cellspacing="0"><tbody><tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> ham steaks </td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> teaspoons brown sugar</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> teaspoon paprika</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> teaspoon garlic powder</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> teaspoon dried oregano</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/2</b> </td><td class="IngredientDivider" valign="top"> teaspoon cayenne pepper</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> cups frozen cut green beans</td> </tr> </tbody></table><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText">Preheat grill to medium heat<br /><br /><b>[1]</b> In a medium bowl, combine the brown sugar, paprika, garlic powder, oregano, cayenne pepper and a little salt and pepper. Rub the mixture on both sides of the ham steaks, grill ham, covered until the edges of the steak begin to curl, about 2 minutes per side.<br /><br /><b>[2]</b> Meanwhile cook the green beans according to package instructions. Serve with beans.<br /></span><br />These were quick, easy and very flavorful. Another hit!<br /><br /><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccEntree_lbNutritionInfo" class="RecipeNutritionalText">per serving: 213 calories; 22 grams protein; 10 grams total fat; 2 grams fiber; 3 grams saturated fat; 10 grams carbohydrates; 59 mgs cholesterol; 1436 mgs sodium<br /><span style="font-weight: bold;">5 weight watcher points</span></span>CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com2tag:blogger.com,1999:blog-7453943184858932934.post-68154680593685134812010-06-03T06:41:00.000-07:002010-07-15T08:57:11.380-07:00Sweet Potato and Green Onion Hash<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOkb8QITz9fLaLpHoCGWO2a-3_TmqivJUqZw7a_vpyvgI36N10p70Lv8ODPqXjWEGrxhFVcnbcy4Wa0hcC1OBMfGgZIDnl9zfzYFffQTPCZwRahSu6s_v8Ve-cp0W5qtzZe7Yr49lLwVAf/s1600/sweet+potato.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOkb8QITz9fLaLpHoCGWO2a-3_TmqivJUqZw7a_vpyvgI36N10p70Lv8ODPqXjWEGrxhFVcnbcy4Wa0hcC1OBMfGgZIDnl9zfzYFffQTPCZwRahSu6s_v8Ve-cp0W5qtzZe7Yr49lLwVAf/s320/sweet+potato.jpg" alt="" id="BLOGGER_PHOTO_ID_5478747202308276146" border="0" /></a><br /><span id="ctl00_ContentPlaceHolder1_rccSide_lbTitle" class="RecipeTitleText"></span><span id="ctl00_ContentPlaceHolder1_rccSide_lbPrepInfo" class="RecipeText">Prep time: 10 minutes<br />Cook time: 35 minutes</span><br />Serves 4<br /><br /><table width="100%" cellpadding="2" cellspacing="0"><tbody><tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>4</b> </td><td class="IngredientDivider" valign="top"> sweet potatoes , peeled and cut into 1/2-inch pieces</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> tablespoons olive oil</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"><br /></td><td class="IngredientDivider" valign="top"> coarse salt and freshly ground pepper, to taste</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>4</b> </td><td class="IngredientDivider" valign="top"> tablespoons orange juice</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> teaspoon ginger, minced</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> teaspoons Dijon mustard</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>4</b> </td><td class="IngredientDivider" valign="top"> green onions , chopped</td> </tr> </tbody></table><br /><span id="ctl00_ContentPlaceHolder1_rccSide_lbStepInfo" class="RecipeText">Preheat the oven to 450 degrees.<br /><br /><b>[1]</b> On a nonstick rimmed baking sheet, toss sweet potatoes with olive oil and salt and pepper. Roast until tender, about 35 minutes.<br /><br /><b>[2]</b> In a large bowl, whisk together orange juice, ginger, mustard and onions.<br /><br /><b>[3]</b> When potatoes are cooked, let cool a few minutes, then pour into bowl with juice mixture and toss gently.<br /><br />* The potatoes can be made ahead of time.<br /><br />So, one year for Thanksgiving, Cristin tried a sweet potato casserole recipe that called for orange juice and no one liked the flavor combination. With this in mind, I decided to omit the orange juice from this recipe. Everyone loved the roasted sweet potato. The fresh green onions, ginger and mustard gave them a jazzy zing.<br />Also, 35 minutes was too long - I set the timer for 30 and when I checked on them they were starting to burn just a touch. Delicious!<br /></span><br /><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccSide_lbNutritionInfo" class="RecipeNutritionalText">per serving: 152 calories; 2 grams protein; 7 grams total fat; 3 grams fiber; 1 gram saturated fat; 21 grams carbohydrates; 0 mgs cholesterol; 84 mgs sodium<br /><span style="font-weight: bold;">3 weight watcher points</span></span>CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com0tag:blogger.com,1999:blog-7453943184858932934.post-34299368822442905002010-06-02T19:09:00.000-07:002010-07-28T12:19:21.187-07:00Open Faced BLT Burgers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zeCfq-eT4An8NFLWRJ25WeUAemifujNPXse4BLwQ_HEKs03t3kU-3Ee9EfzGbsUny-mRworqkpVbyKfA4vk3C-KORuHKCs_30jd5waVKz9_auWlFiP5BW_F8MRrtsMlQxKKxvPxsVDnh/s1600/edf_405_veggie_burger_l.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 225px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zeCfq-eT4An8NFLWRJ25WeUAemifujNPXse4BLwQ_HEKs03t3kU-3Ee9EfzGbsUny-mRworqkpVbyKfA4vk3C-KORuHKCs_30jd5waVKz9_auWlFiP5BW_F8MRrtsMlQxKKxvPxsVDnh/s320/edf_405_veggie_burger_l.jpg" alt="" id="BLOGGER_PHOTO_ID_5478390898880876290" border="0" /></a><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbPrepInfo" class="RecipeText">Prep time: 25 minutes<br />Cook time: 10 minutes </span><br />Serves 4<br /><br /><table width="100%" cellpadding="2" cellspacing="0"><tbody><tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1 1/2</b> </td><td class="IngredientDivider" valign="top"> pounds ground chuck</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>4</b> </td><td class="IngredientDivider" valign="top"> bacon slices</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/4</b> </td><td class="IngredientDivider" valign="top"> cup sun-dried tomatoes (oil-packed), julienned, drained</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> teaspoon garlic, minced</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> teaspoon hot sauce</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> teaspoon cider vinegar</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/4</b> </td><td class="IngredientDivider" valign="top"> cup mayonnaise</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"><br /></td><td class="IngredientDivider" valign="top"> coarse salt and freshly ground pepper, to taste</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> tablespoon olive oil, for brushing</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> English muffins, split</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/2</b> </td><td class="IngredientDivider" valign="top"> head Romaine lettuce, leaves separated</td> </tr> </tbody></table><br /><span id="ctl00_ContentPlaceHolder1_rccEntree_lbStepInfo" class="RecipeText">Heat the grill to medium high.<br /><br /><b>[1]</b> In a large skillet, cook the bacon over medium-heat until crisp, about 7 minutes. Drain on paper towels, and then finely chop.<br /><br /><b>[2]</b> In a mini food processor or blender, pulse the sun-dried tomatoes with the garlic, hot sauce, and vinegar until finely chopped. Add the mayonnaise and puree until smooth. Add the bacon, season with salt and pepper, and pulse just until combined.<br /><br /><b>[3]</b> Form the meat into equal size patties, about 1 inch thick and brush lightly with olive oil. Season with salt and pepper. Grill the burgers for 10-12 minutes, turning once. Make sure the meat is thoroughly cooked and no longer pink in the center. Brush the cut sides of the muffins with olive oil and grill until lightly browned, about 1 minute.<br /><br /><b>[4]</b> Spread some of the mayonnaise on the cut sides of the muffins and top with lettuce. Add the burgers and then top with a small dollop of the mayonnaise and serve. </span><br /><br />These burgers were super delicious. Everyone LOVED the sun dried tomato-bacon-mayo that is spread on the English muffin. Unfortunately we ran out of propane for the grill, so I fried these up on the stovetop (less healthy, but very flavorful!). This recipe doesn't say to add anything to the meat, but it doesn't stay together well if you don't, so I added about half a cup of parmesan cheese and one torn up slice of wheat bread and a healthy sprinkling of parsley. I did not brush the burgers or the muffins with olive oil... seemed like there was enough oil between pan-frying the burgers and the mayo mixture. I like the fact that they are open faced - I used my big leaves of romaine lettuce as the top bun. Made it a little lighter that way!<br />Also, I did not use hot sauce. I don't like it. I got no complaints of the sun dried tomato mayo being without flavor, so I don't think it mattered. In fact, everyone raved about the mayo - it was delicious! I actually used more than 1/4 cup of mayo - I added about 2 heaping tablespoons more mayo - it just seemed to need it. Lastly, I WOULD NOT use the blender again for this. I would just finely chop up the sun dried tomatoes myself and whisk it all together. The blender was absolutely useless and just something extra to clean.<br /><br /><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccEntree_lbNutritionInfo" class="RecipeNutritionalText">per serving: 563 calories; 33 grams protein; 39 grams total fat; 2 grams fiber; 10 grams saturated fat; 19 grams carbohydrates; 113 mgs cholesterol; 670 mgs sodium<br /><br />**</span><span id="ctl00_ContentPlaceHolder1_rccEntree_lbNutritionInfo" class="RecipeNutritionalText">I forgot to take pictures again, so that one up top is the closest thing I could find on Google -LOL<br /></span>CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com1tag:blogger.com,1999:blog-7453943184858932934.post-38746667648632744102010-06-02T07:11:00.000-07:002010-06-02T20:56:13.014-07:00Salad with Maple Dressing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYhR93Jo-9y7OIBx0tgyh1Nbbam_c-6oL0TItK2Mj8g2q8sBe2wparFGQqZkk7qbPxyW4BPMkTY4lnDUSC7eld8BCNhyZzXrkUUg77mD18Ao4IgPyFVFe5h4jDV6OCPQDadOzZ7V3Is7l/s1600/craisen+spinach+salad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 226px; height: 170px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYhR93Jo-9y7OIBx0tgyh1Nbbam_c-6oL0TItK2Mj8g2q8sBe2wparFGQqZkk7qbPxyW4BPMkTY4lnDUSC7eld8BCNhyZzXrkUUg77mD18Ao4IgPyFVFe5h4jDV6OCPQDadOzZ7V3Is7l/s320/craisen+spinach+salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5478391253315020962" border="0" /></a><br /><span id="ctl00_ContentPlaceHolder1_rccSide_lbPrepInfo" class="RecipeText">Prep time: 5 minutes </span><br />Serves 4<br /><br /><table width="100%" cellpadding="2" cellspacing="0"><tbody><tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/4</b> </td><td class="IngredientDivider" valign="top"> cup mayonnaise</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/4</b> </td><td class="IngredientDivider" valign="top"> cup maple syrup</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>3</b> </td><td class="IngredientDivider" valign="top"> tablespoons white wine vinegar</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> teaspoons sugar</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> tablespoons canola oil</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"><br /></td><td class="IngredientDivider" valign="top"> coarse salt and freshly ground pepper, to taste</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>5</b> </td><td class="IngredientDivider" valign="top"> ounces mixed greens</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> Granny Smith apple, peeled and cut into chunks</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/4</b> </td><td class="IngredientDivider" valign="top"> cup dried cherries</td> </tr> </tbody></table><br /><span id="ctl00_ContentPlaceHolder1_rccSide_lbStepInfo" class="RecipeText"><b>[1]</b> Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper.<br /><br /><b>[2]</b> Toss greens, apple and cherries in a large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates and serve. </span><br /><br />This was actually really tasty. I was skeptical about the maple syrup, but everyone enjoyed it. A couple things: I DID NOT buy dried cherries. They are like 10$ for a tiny bag. Instead I got a bag of cherry-flavored Craisins, which were yummy and sufficient. I also did not take the time to peel the apple, but I made sure to cut it into small bite-sized pieces. Lastly, we didn't have white wine vinegar, so I just used distilled white vinegar. Didn't seem to make a difference. I could make this salad once a week all summer!<br /><br /><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccSide_lbNutritionInfo" class="RecipeNutritionalText">per serving: 166 calories; 1 gram protein; 13 grams total fat; 1 gram fiber; 1 gram saturated fat; 12 grams carbohydrates; 4 mgs cholesterol; 50 mgs sodium<br /><span style="font-weight: bold;">4 weight watchers points</span></span>CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com0tag:blogger.com,1999:blog-7453943184858932934.post-12084580904950227722010-05-24T09:09:00.000-07:002010-05-27T19:48:22.910-07:00Pineapple Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5p9Ii70sSwJqr5Qcz-5AZfCcQOCUqtEGCM-aq5_WlM2IjlI5oIhZUgINQ6GbTHKyaY1Yo1CgLStEmnuBTbR5nz002wjcPae6qXTVCBUfRjLbyWiC0k1X3w3T6oCkL9veT8RfYUKXVx-eu/s1600/pineapple+rice.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5p9Ii70sSwJqr5Qcz-5AZfCcQOCUqtEGCM-aq5_WlM2IjlI5oIhZUgINQ6GbTHKyaY1Yo1CgLStEmnuBTbR5nz002wjcPae6qXTVCBUfRjLbyWiC0k1X3w3T6oCkL9veT8RfYUKXVx-eu/s320/pineapple+rice.jpg" alt="" id="BLOGGER_PHOTO_ID_5476145233718910866" border="0" /></a><br /><span id="ctl00_ContentPlaceHolder1_rccSide_lbPrepInfo" class="RecipeText">Prep and cook time: 20 minutes</span><br />Serves 4<br /><br /><table width="100%" cellpadding="2" cellspacing="0"><tbody><tr class="RecipeText"><td class="IngredientDivider" nowrap="nowrap" valign="top"><b>1 1/4</b> </td><td class="IngredientDivider" valign="top"> cups water</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> cup pineapple juice</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> teaspoons sugar</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> teaspoon butter</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1/2</b> </td><td class="IngredientDivider" valign="top"> teaspoon salt</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>1</b> </td><td class="IngredientDivider" valign="top"> cup basmati rice</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> tablespoons lime juice</td> </tr> <tr class="RecipeText"> <td class="IngredientDivider" nowrap="nowrap" valign="top"> <b>2</b> </td><td class="IngredientDivider" valign="top"> tablespoons cilantro, chopped</td></tr></tbody></table><br /><br /><span id="ctl00_ContentPlaceHolder1_rccSide_lbStepInfo" class="RecipeText"><b>[1]</b> Bring water, pineapple juice, sugar, butter and salt to boil in a saucepan. Stir in rice, cover, reduce heat to low and simmer for 15 minutes, then fluff rice with a fork.<br /><br /><b>[2]</b> Stir in lime juice and cilantro.<br /><br />We just used long grain white rice that we already had in the pantry instead of the basmati rice. 15 minutes is waaaaay too short of a cook time. I simmered the rice for about 35 minutes and it was STILL a little hard. I think next time I would cook it at a medium heat for awhile and then simmer. I also ran out of lime juice and cilantro, so we did without that step (not a big deal). The pineapple juice gave it a very sweet flavor. We all liked it, I just wish I had cooked it longer!<br /></span><span style="font-style: italic;" id="ctl00_ContentPlaceHolder1_rccSide_lbNutritionInfo" class="RecipeNutritionalText"><br />per serving: 209 calories; 4 grams protein; 1 gram total fat; 1 gram fiber; 1 gram saturated fat; 45 grams carbohydrates; 3 mgs cholesterol; 7 mgs sodium<br /><span style="font-weight: bold;">4 Weight Watcher points </span></span>CORYNN AND JERhttp://www.blogger.com/profile/11442071931201355993noreply@blogger.com0