Baked Parmesan Fish

Ingredients:

Servings: 4

16 ounces fish fillets
1 egg
2 tablespoons milk
Breading
1/3 cup parmesan cheese, grated
2 tablespoons flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:

1 Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients.
2 One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag.
3 Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork.
4 Can be served with lemon wedges if desired.

Nutritional Facts
Serving Size: 1 (146 g)
Servings Per Recipe: 4

Calories 192.8
Cholesterol 117.2 mg
Sodium 382.8 mg
Total Carbohydrate 3.9 g
Protein 31.3 g

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Cheesy Chicken Lasagna

Ingredients :
2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

Cook the chicken and noodles first at the same time.

Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together).
Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan.
Heat over low heat, stirring frequently until dry ingredients are dissolved.

Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently.
Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again.
Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

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Healthy-Enough-For-Breakfast Chocolate Peanut Butter Cups

Healthy-Enough-For-Breakfast Chocolate Peanut Butter Cups (Adapted slightly from Lisa’s recipe for Double Peanut Butter Chocolate Cups on Thrive Style)

Yields 10 chocolate peanut butter cups

Bottom Layer:

2 tablespoons melted coconut oil (I used Tropical Traditions Organic Gold Label Virgin Coconut Oil)

4 tablespoons smooth peanut butter

1 teaspoon pure vanilla extract

1/4 cup unsweetened cocoa powder

2 packets stevia

Line a mini muffin tray with 10 paper liners.  Stir all ingredients together until smooth and divide between the 10 mini muffin wells (each should be about half full).  (Try not to dribble on the sides since it will give your candy a streaked look.)  Put the tray in the freezer on a flat surface and freeze until solid (about 15 minutes, give or take a little while depending how cold your freezer is).

Top Layer:

2 tablespoons melted coconut oil

4 tablespoons smooth peanut butter

1/2 teaspoon pure vanilla extract

1 packet stevia

10 walnut halves (optional)

Stir all ingredients together (except walnut halves) until smooth and divide on top of the set chocolate mixture.  Transfer back to the freezer and freeze until partially solid (about 5 minutes), then lightly press 1 walnut half into the top of each candy (if using the walnut halves).  Return to the freezer and freeze until solid.

Store the treats in the fridge in an air-tight container between layers of wax paper.

Source : http://www.anediblemosaic.com/?p=9725

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Yummy Oven Baked Fried Chicken

All the flavor without all the calories! Yummy!

4 chicken breasts, skinless, boneless, pounded thin
1/2 tsp salt
1 tablespoon Season All (or other seasoning of your choice)
3/4 tsp pepper
1 cup flour
2 tsp paprika
1/2 stick butter

Put the chicken into a bowl of milk to soak for about 25 minutes. Put the salt, Season All, pepper, flour, and paprika into a zipper bag or large bowl.

Preheat the oven to 400 degrees.

Melt the butter and pour into a 9 x 13 baking dish. Make sure the bottom of the entiure dish is coated with the melted butter.

Remove the chicken from the milk and shake off any excess milk, then dip (or shake) each chicken piece in the seasoning mix that's in the zipper bag or bowl. Be sure each chicken breast is well coated with the seasoning, then place it in the baking dish.

Bake for 20 minutes, then turn each piece of chicken and bake for another 20 minutes, or until cooked through.

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Fruit Pizza

INGREDIENTS
1½ cups sugar
2½ cups flour
½ teaspoon baking powder
½ teaspoon salt
14 tablespoons (1¾ sticks) unsalted butter, softened
2 teaspoons vanilla extract
2 large eggs
FOR THE FROSTING:
12 ounces cream cheese, softened
7½ tablespoons unsalted butter, softened
1 teaspoon vanilla
1¾ cup powdered sugar
assorted fresh fruit cut into slices
INSTRUCTIONS
Beat the butter and 1½ cups sugar together in a large bowl until fluffy, 3-5 minutes. Add vanilla and eggs and mix until combined. Add the dry ingredients (flour, baking powder, salt) and mix until just combined, about 30 seconds. Chill the dough.
Preheat oven to 350. Roll chilled dough into one big cookie and place on a round baking stone. Sprinkle with 2-3 tablespoons sugar. Bake for 17-20 minutes. Let cool; chill in fridge.
Mix frosting ingredients together and spread on chilled cookie. Chill again to set and thicken the frosting.
Top with fresh fruit. Cut into slices and serve!
NOTES


 We LOVED that the dough was slightly underbaked, but if that’s not your thing, bake the dough for an additional 5-10 minutes.
  Source: http://pinchofyum.com/fruit-pizza

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Caramel Cheesecake Apple Dip (3 Ingredient 3 Minute Recipe)

Ingredients

• 2 (8 oz) pkg cream cheese, chilled
• 1 cup caramel ice cream topping, chilled (I used Hershey's in the glass jar)
• 1 store bought graham cracker pie crust, crumbled

Directions

• Place cream cheese in a mixing bowl and using an electric mixer, whip cream cheese until smooth and fluffy for about 1 minute. Stir in caramel ice cream topping. Break graham cracker pie crust into pieces and place pieces in a ziploc bag, then seal bag and using a rolling pin crush graham cracker crust pieces until finely broken (there should no longer be chunks). Serve with apple slices. Dip apple slices into caramel cheesecake dip then into broken graham cracker crust. Store cheesecake dip in refrigerator up to one week.
• Note: this dip is also delicious with a bit of cinnamon (about 1/4 tsp) and a few dashes of nutmeg mixed in.
• Recipe Source: Cooking Classy

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Chocolate Chip Cookie Dough Blizzard

Ingredients (2 servings)

Cookie dough

• 1/2 cup unsalted cashews
• 1/4 cup rolled oats
• 1/4 cup whole wheat pastry flour (other flours may work)
• 1/2 tsp kosher salt
• 1.5 tbsp natural cane sugar
• 1/2 tsp pure vanilla extract
• 3-4 tbsp pure maple syrup (or a bit more if dough is too dry)
• 1/4 cup dark chocolate chips

blizzard

• 3 peeled and frozen bananas, cut into 1 inch chunks for easier processing
• Splash of non-dairy milk (if needed)
• 2 tbsp cookie dough (from above)

Instructions

Cookie Dough

• In a food processor, add the cashews and oats and process until it forms a fine crumble. Now add in the salt, sugar, and flour and process for a few seconds more. Add in the maple syrup and vanilla and process until combined. It will be sticky, but this is normal! Add in your chocolate chips and stir by hand or process. Form into balls. Store in freezer.

Blizzard

• In a large food processor, add in your 3 frozen bananas. I like to cut my bananas into 1 inch chunks before freezing.
• Process bananas, stopping to scrape down the sides of the bowl as necessary.
• Finally, add in your cookie dough and process until combined.
• You should have a soft serve type consistency when done. To make the blizzard simply stir in your desired amount of mini cookie dough balls, pour into a glass, and serve with a spoon.
• Makes 2 servings.

Source : http://ohsheglows.com/recipage/?recipe_id=6001791

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SLOW-COOKER SALSA CHICKEN

OH YUM!!!!
SLOW-COOKER SALSA CHICKEN!

This is low fat and Low Carb Recipe
Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded (you can leave these out if you are concerned about the carbs)
3 tbsp. sour cream, reduced fat (can use regular sour cream if you like)
Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.
Nutrition Info: Calories: 164.9; Fat: 2.5g; Carbohydrates: 7.3g; Protein: 27.6g

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Caramel Toffee Crunch Cheesecake

Caramel Toffee Crunch Cheesecake

Crust:
3 cups graham cracker crumbs  (about 2 packages crushed graham crackers)
1/2 cup toffee bits (I used the kind of Heath that has some chocolate on it)
pinch salt
1/2 cup brown sugar
2 sticks butter (1 cup), melted
1 1/4 chocolate chips


Preheat the oven to 300º. Combine everything except the chocolate chips. Press into a springform pan lined with parchment paper. Push all the way up the sides and press in firmly. Sprinkle with the chocolate chips. Set the springform pan on a baking sheet (just in case it drips). Bake for about five minutes or until the chocolate chips are melty. Smooth them out with an offset spatula. Throw it in the freezer while you prepare the filling.

Filling:
3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
1 tablespoon vanilla
1/4 cup caramel topping (recipe below)
4 eggs, lightly beaten

Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and caramel and beat well. Add the eggs and beat just until combined. Pour into chilled crust. Wrap the springform pan with a couple of wet dishtowels (this helps the cheesecake to cook more slowly and evenly). Bake for 1 hour and 20 minutes. The center will still be jiggly, but never fear, it shall set in the end. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes (this helps the cheesecake to cool more slowly and evenly and prevents cracking). Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.

Topping:
1 cup whipping cream
3 tablespoons powdered sugar
1/2 cup caramel
1/2 cup toffee bits, plus more for garnish (again, I used the chocolatey heath bits)

Beat the whipping cream and sugar in a chilled bowl until stiff peaks form.
Combine the caramel and1/2 cup of toffee. Place small chunks all over the top of the chilled cheesecake and carefully them spread them together (it will be pretty thick, so don't just plop it all on thinking you'll be able to spread it out). Pipe some whipped cream along the edge and garnish with more toffee bits. Slice with a large wetted knife for cleaner slices.

Homemade Caramel Sauce:
1/2 cups sugar
2 tablespoons light corn syrup
3 tablespoons butter
1/3 cup heavy cream

In a medium sauce pan, combine the sugar and syrup. Don't leave out the syrup, it helps prevent the caramel from crystallizing. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Store in the refrigerator if not using right away. Makes about 3/4 cup.
Read more at http://www.yammiesnoshery.com/2012/04/caramel-toffee-crunch-cheesecake.html#8ERTvugtKYVgRZo4.99

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Triangles of Puff Pastry with Cheese

Ingredients:

    400 gr. flour
    300 gr. cheese
    250 gr. margarine
    50 gr. sesame
    1 egg
    200 oz. water
    1 fresh yeast
    50 ml. cooking oil
    salt

Preparation:

Put the flour in a bowl and deeper salt them. Crushed yeast with your hands and add to the pot. Add water and oil and dough by hand. On working table sprinkled with flour from the dough with roll the stretched crust. In the middle of crust put half of the margarine and all 4 sides of the crust pressed inland. Since so bent peel again stretched crust, in the middle put the remaining butter and in the same way pressed. On the third time from bent crust stretched crust, we overlap three times and leave in a bowl in the refrigerator for 15 minutes.


We crushed cheese with a fork. Break the egg and add it white to the bowl with cheese, and egg yolk leave aside in a bowl. They mix the white and cheese with a fork. Remove the crust from the refrigerator and on tne desk sprinkled with flour again stretched crust and cut into squares. On each square adhesive in 1 teaspoon of the filling and fold to form triangles. Triangles sit in pan for baking. Egg yolk matinee with a fork and with brush varnished triangles and strew with sesame seeds. We put the pan in the oven and bake 30 minutes at 180˚C. Triangles serve up the bucket with another pastry.

Bon appetite!!!

Read more: http://www.easymakerecipes.com/triangles-of-puff-pastry-with-cheese/#ixzz2mXvz6pmt

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Thai Salmon Stir Fry

Thai Salmon Stir Fry

Ingredients (Serves 2)

200 grams Salmon Fillets
1/2 Bunch Broccollini
150 grams Green Beans
1 Small Carrot
1 Red Chilli Pepper
1/4 Cup Fresh Coriander
1 Teaspoon Ginger
1 teaspoon Garlic
1 Tablespoon Extra Virgin Cold Pressed Olive Oil

Note: This also tastes great with Tamari sauce drizzled over the top but this will increase the sodium intake.

Cooking Instructions

Pre heat a large fry pan on medium and pour olive oil onto pan.

Cut garlic into tiny pieces and chilli pepper into thin strips and pour over pan.

Trim beans, cut carrot into very thin strips and cut broccollini stalks into quarters and place onto fry pan and then grate the ginger over and stir through.

Keep tossing mix every minute or so for approximately 5 minutes.

Place salmon onto a non stick fry pan and cook to your liking.

While salmon is cooking, pull coriander and mint leaves off the stalks and place into a large salad bowl.

Once vegetables are cooked, remove from pan and place into the salad bowl with the mint and coriander and stir through.

Remove salmon fillet from pan and cut into cubes.

Add salmon cubes to the salad bowl then distribute into two plates or bowls and serve.

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Limoncello Lemon Cake

adapted from Erika Kerekes

2 eggs

1 cup vanilla Greek yogurt

1 cup sugar

1/4 cup canola oil

zest of 1 lemon

3 Tbs Limoncello (or lemon juice)

2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Glaze

1/2 cup powdered sugar

1 1/2 to 2 Tbs Limoncello or Lemon Juice (adjust as necessary)

1 tsp lemon zest

Preheat the oven to 350 degrees.

In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 Tbsp limoncello or lemon juice.  In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs, being careful not to over mix.

Spray an 8.5 x 4.5-inch loaf pan (or alternatively 3 mini loaf pans, 5 3/4 x 3 inch) with cooking spray.  Pour the batter into the pan.  Bake about 40 minutes for the larger loaf pan or 30-35 minutes for the smaller loaf pans, or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for about 5 minutes.  Remove from pans and continue cooling on a wire rack.

When the cake is cool, whisk the powdered sugar with 2 Tbs limoncello or lemon juice in a small bowl until smooth.  Drizzle the glaze over the cake.

Source: http://livlifetoo.blogspot.ca/2011/03/limoncello-lemon-cake.html

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Pan-Grilled Salmon with Pineapple Salsa

Ingredients:
1 cup chopped fresh pineapple
2 tablespoons finely chopped red onion
2 tablespoons chopped cilantro
1 tablespoon rice vinegar
1/8 teaspoon ground red pepper
Olive oil cooking spray
4 (6-ounce) salmon fillets (about 1/2-inch thick)
1/2 teaspoon salt

Preparation:

Combine first 5 ingredients (through pepper) in a bowl; set aside.

Heat a nonstick grill pan coated with cooking spray over medium-high heat. Sprinkle fish with salt. Cook fish 4 minutes on each side or until it flakes easily when tested with a fork. Top with salsa.

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Chocolate Blackout Cake

Ingredients
For the Pudding:

    1 1/4 cups granulated sugar
    1/4 cup cornstarch
    1/2 teaspoon salt
    2 cups half-and-half
    1 cup milk
    6 ounces unsweetened chocolate, chopped
    2 teaspoons vanilla extract

For the Cake:

    1 1/2 cups flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 stick (8 tablespoons) unsalted butter
    3/4 cup cocoa powder (preferably Dutch-processed)
    1 cup water
    1 cup buttermilk
    1 cup packed light brown sugar
    1 cup granulated sugar
    2 large eggs
    1 teaspoon vanilla extract

Instructions

    For the pudding: Whisk the granulated sugar, cornstarch, salt, half-and-half and milk in a large saucepan. Set the pan over medium heat. Add the chocolate and whisk constantly until the chocolate melts and the mixture begins to bubble. (It will go from grainy looking to smooth and chocolaty.) Stir in the vanilla and transfer the pudding to a large bowl. Place plastic wrap directly on the surface of the pudding and refrigerate until cold, at least 4 hours or up to a day.
    For the cake: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease and flour 2 8-inch cake pans. Whisk the flour, baking powder, baking soda and salt in a medium bowl.
    Melt the butter in a large saucepan over medium heat. Stir in the cocoa powder and cook until fragrant, about 1 minute. Off the heat, whisk in the water, buttermilk, and sugars until dissolved. Whisk in the eggs and vanilla, then slowly whisk in the flour mixture.
    Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
    To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)

Yield: 10 servings
Prep Time: 30 min
Cook time: 45 min plus 4+ hours cooling time
Recipe Source: adapted slightly from America's Best Lost Recipes

Read more: http://www.heatovento350.com/2013/02/chocolate-blackout-cake.html#ixzz2mLctu4R8

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SLICED BAKED POTATOES

SLICED BAKED POTATOES!!! YES!!!!!

Preheat oven to 400 degrees (Can also do in Microwave for 6 plus minutes)
Brush both side of potato slices with butter; place them on a cookie sheet. Bake in the preheated 400 degrees F oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;

Add a dollop of sour cream when done and enjoy!!

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Smoked Mozzarella Stuffed Meatballs Recipe

Ingredients

1 small onion, grated
1/2 cup fresh flat-leaf parsley, chopped
2/3 cup grated Parmesan Cheese
1/3 cup Italian bread crumbs
1 large egg
2 tablespoons marinara sauce (I use Victoria's) plus 1/3 cup
3 garlic cloves, minced
1 pinch of crushed red pepper flakes
Salt and pepper to taste
1 package of ground beef (1.5-2lbs)
16 cubed pieces of smoked mozzarella cheese (1/2 inch cubes)

Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees.
In a large bowl, combine the onion, parsley, parm cheese, bread crumbs, egg, marinara, garlic, red pepper flakes, salt and pepper. Once mixed, add in the beef, mixing with your hands. Shape the meat mixture into 16 meatballs. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so the cheese is completely concealed.
Spoon 1/3 cup extra marinara in the bottom of a baking dish. Place the meatballs inside and drizzle with a little extra virgin olive oil. Bake for 15 minutes until cooked through.

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WEIGHT WATCHER EASY PEACH COBBLER

WEIGHT WATCHER EASY PEACH COBBLER

Ingredients
2 lb frozen peaches
1 box yellow cake mix
1 can(s) diet 7up or sprite

Directions
1 Spread frozen peaches in Pam sprayed 13x9 pan.
2 Sprinkle dry cake mix over peaches.
3 Pour 7up over cake mix.
4 Cover with foil and bake for 20 minutes at 350 degrees.
5 Uncover and bake for 40 minutes.
6 ENJOY!!

This is a Weight Watcher recipe. You can use any frozen fruit and any lemon lime diet soda. 4 pts. per serving

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