Grilled Chicken and Pineapple sandwiches

YOU NEED:

4 (6oz.) skinless, boneless chicken breast halves

Salt
Fresh ground black pepper
Cooking Spray
1/4 cup fresh lime juice (about 2 limes)
4 (1/2 inch thick) slices of fresh pineapple
4 (1.5oz.) whole wheat hamburger buns, toasted
Light Mayonnaise (optional)
4 Large basil leaves (optional, but reccomended)

DIRECTIONS:

1. Preheat grill to med-high heat.
2. Sprinkle chicken evenly with salt and pepper, more or less as you desire.  Place chicken on grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until done, brushing occasionally with lime juice.  Grill pineapple 2 to 3 minutes on side or until browned.
3. Spread mayonnaise on bottom halves of buns, if desired. Top each with 1 chicken breast half, 1 pineapple slice, 1 basil leaf, if desired, and 1 bun on top. Serve immediately for best flavor.

YIELD: 4 servings, size of 1 sandwich :)  Cal. 333 Fat. 4g Protein 43.4g

Discovered this recipe simply from a Weight Watchers cook book, very light, healthy and flavorful sandwich.  Great Summer grilling food, easy and enjoyable by anyone.  My favorite sandwich at Red Robin is the Teriyaki Chicken burger, this is my lighter version of that, I will occasionally spread teriyaki sauce on my other half of bun...so good.  Enjoy!

Stuffed Poblanos

YOU NEED:

1 can- 28 oz. whole peeled Tomatoes in juice

1 Jalapeno chile, minced (ribs & seeds removed, for less heat, if desired)

2 small Onions, coarsley chopped

3 Garlic cloves (peeled): 2 crushed, 1 minced

Coarse Salt & fresh ground Pepper

1 can 19oz. Black Beans, rinsed & drained
1/2 cup Yellow Cornmeal
1 cup shredded Pepper Jack cheese 4 oz.
1 tsp. ground Cumin
3/4 cup water

4 large Poblano Chilies, halved lengthwise (stems left intact), ribs & seeds removed

Preheat oven to 425, in a blender puree tomatoes along with their juice, jalapeno, HALF the onions, and the crushed garlic until smooth; season with salt. Pour sauce into a 9-by-13inch baking dish, and spread to cover evenly.
In a bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onion, minced garlic, cumin and the water; season with salt and pepper.
Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos evenly with remaining 1/2 cup cheese; cover dish tightly with aluminum foil.

Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce thickens slightly and cheese is browned, 10 to 15 minutes more. Let cool slightly before serving.

* A good addition to this dish is shredded chicken layed in the sauce around the poblanos.

Discovered this dish from the Everyday Food cookbook, I added the chicken in to make it more of a complete meal.  Would be great as a Mexican sidedish.

Butternut Squash Soup

YOU NEED:

1 Butternut squash, about 2 pounds

2 tablespoons peanut oil
1 cup chopped onion
1 1/2 teaspoons chopped garlic
1/2 cup thinly sliced carrot
1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon finely minced jalapeno pepper
2 cups chicken stock
1/4 cup heavy cream


Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1 inch pieces. In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno pepper, and chicken stock. Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. Return to the heat, add the cream and adjust the seasonings.

* Another addition to this soup, is grilling or pan frying jumbo shrimp, or cooked crispy apple bacon or pancetta. Garnish on soup.

Discovered this recipe from food network in trying to find the best Butternut squash soup, I enjoy this one with the Jalepeno. Gives it a nice kick.

Yellow Curry Chicken Sandwich

YOU NEED:

1 lb. of shredded Rotissere Chicken

1/2- cup of Lite Mayo (substitute half or all with plain yogurt)

1/4- cup of chopped celery

2 tbps. of Yellow Curry powder (more to taste)

Sliced Tomato

Lettuce strips

Bread of choice, wrap, croissant and/or pitas

Mixed the chicken, mayo, celery and curry in a medium bowl.

Serve on bread of choice, add sliced tomatoe and lettuce. Enjoy.

Discovered this recipe with love for curry, and I laugh when people have asked me for the recipe and to share with them just how EASY it is.  There are so many things you can add to this recipe, such as red onion or chives, cucumbers, grapes or raisens, cashews.  I have made it with just chicken, curry and mayo...use as a dip with crackers... makes a great appetizer or picnic food. Very quick and easy.  I have also substituted Rotisserie Chicken with baked chicken, and even canned chicken that I get from Costco.  I kinda feel silly to share this recipe in a way...cause it just so simple, but it's GOOD! Enjoy

Stuffed Jalepenos & Mushrooms

YOU NEED:

10-15 medium size Jalepenos, cut in half and seeded

AND/OR
25-30 medium size Mushrooms, cleaned and gutted to just the "caps"
1- 16oz. pork sausage, such as Jimmy Dean (I use half regular & half hot)
1- 8 oz. package of Cream Cheese

Preheat oven to 350

In a large skillet cook sausage over medium heat, breaking up the meat into the smallest chunks you can and stirring frequently. Once fairly cooked all the way, and moist. Drain the grease. (I rinse to release more fat) Transfer back to the pan and add the cream cheese in cut up pieces. Melt the cream cheese into the sausage and mix up well. Let cool, untill cream cheese thickens back up for stuffing.

Stuff a heaping mound into the halves of jalepenos, and/or caps of mushrooms, then place them out on a cookie sheet. 

Cook untill desired tenderness of the jalepenos and/or mushrooms.  I like them fairly soft and cooked throughly.  Estimate of 25-35 minutes. (warning the less you cook the jalepenos, the hotter they will be)

Serve right away...best when hot/warm.

This recipe was discovered from friends, and has been a huge hit for such a simple preperation... and there many things you can add to give it more flavor and character.

Red Curry Deeeelicious!

YOU NEED:

1-2 tbsp. Thai Kitchen Red Curry Paste (I usually use about 3-4 tbsp. as I like it spicier)
1 tbsp. veg. or olive oil
Cooking spray, such as Pam
3 cans (14oz.) Coconut Milk (I usually use "Lite") - set one can aside for rice
1 tbsp. Brown Sugar
1 tbsp. Fish Sauce
1 lb. boneless Chicken, Beef, Pork cut in bite size pieces...also (Salmon or Shrimp, see Alt. instructions below)
1 cup of Firm Tofu - drained and cut in bit size pieces
1 Bell Pepper (Red, Yellow and/or Orange) sliced in thin strips
Cup of Sugar Snap Peas
Handful of *small Cremini mushrooms, leave whole or cut in small bite size pieces
1 can of Bamboo Shoots
1 can Pineapple bits or chunks (drained)
1 cup of frozen Peas
(*Add additional vegetables of your choice, carrots, onions etc.)
3 tbsp. of julienned-cut fresh basil (set 1 tbsp. aside for garnish)
1 tbsp. of finely chopped Cilantro
Jasmine rice

 
I a medium skillet, heat oil on medium heat. Cook meat till halfway cooked, drain any fat, set aside.
again, heat skillet and spray with nonstick oil and cook tofu till browned on all sides, set aside.

Start Jasmine Rice, add one can of coconut milk in place of water it calls for cooking rice, be sure to still add any water the rice calls for that the can does not cover.

In a large deep skillet or wok, heat on medium heat coconut milk & blend in Red Curry paste, bring it to a simmer. Add Brown Sugar & Fish Sauce, cook till sugar dissolved. Add meat, peppers, snap peas, mushrooms, bamboo shoots & pineapple (any other additional vegetables, except peas) Cook untill meat is cooked through, then add tofu, peas & 2 tbsp. of basil.  (If cooking with Shrimp, you will add at the end to cook till pink)

Serve over rice, garnish with Basil & Cilantro.

* To cook with (skinless & cleaned) Salmon (6-10 oz), after you get through the process of sugar & fish sauce in above instructions, scoop about one cup of the curry sauce into a medium skillet with Salmon fillet, cook over med/high, about 3-5 min on each side (or preferred doneness) Continue the process with the rest of instructions, you will add the salmon seperately over rice and pour the curry & vegetables over the Salmon & rice.

*To make a vegetarian dish, omit meats, and just use Tofu and/or just vegetables.

This recipe was discovered from the Thai Kitchen recipe, with quite a few modifications and variations.  One of my favorite recipes and easy.

Spiced Pecans

YOU NEED:

One lb. to 1 1/4 lb. of Whole Pecans
1/3 cup Sugar
1/4 cup Butter
1/4 cup Orange Juice
1 1/4 tsp. Cinnamon
3/4 tsp. Salt
1/2 tsp. Cayenne Pepper


Heat Sugar, Butter, OJ and Spices. Melt and toss in nuts, stir to cover.  Spread on a lined cookie sheet.  Bake at 250degrees for 45 minutes, turn with spatula every 15 minutes.  Seperate pecans while warm and cool on wax paper.  They will store for weeks in an airtight container.


(Spiced pecans go great on any kind of salad.  My favorite is with Raspberry/Feta cheese with raspberry vinergerette or Pear/Gorgonzola cheese with Balsamic vinergerette. Or you can just eat them as is...which I do all the time!!)

Recipe was discovered from my husband Tyler's aunt Tina Jones.  I have made these for the past 3 years, and still love them.

White Chicken Chili (yum)

YOU NEED:

Cooking Spray
2 lbs skinless, boneless chicken breast, cut into bite size pieces
2 cups finely chopped onion
2 garlic cloves, minced
2 tsps ground cumin
1/2 tsp dried oregano
1 tsp ground coriander
2 (4.5oz) cans chopped green chiles, undrained
1 cup water
2 (15.5oz) cans cannellini beans, rinsed & drained
1 (14 oz) can fat free, less sodium chicken broth
1/2 tsp hot pepper sauce
1 cup (4oz) shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions

              

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.  Add chicken to pan, cook 10 minutes or until browned on all sides.
2. Heat a large pot (or Dutch oven) over medium-high heat. Coat pan with cooking spray.  Add onion to pan; saute' 6 minutes or until tender, stirring frequently.  Add garlic, and saute' 2 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; saute' 1 minute. Stir in chiles; reduce heat to low, and cook 10 minutes, partially covered.  Add chicken, water, beans, and broth; bring to a simmer.  Cover and simmer 10 minutes. Stir in hot sauce.

Serve and sprinkle each serving with cheese, cilantro and green onions.  You may also add sour cream or greek yogurt. 

Yield: 8 servings, cups.

Goes great with Corn Bread, french bread or even Frito chips (scoops) Enjoy!

Discovered this recipe from Cooking Light, Healthy Everyday Food. First Chili I ever made, loved it!

Black & White Cookie Bar

Ingredients:
2.5 cups white or wheat (baking) flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) butter OR 1/2 cup butter, 1/2 cup butter substitute
3/4 cup brown sugar
1/3 cup Agave nectar
1 teaspoon pure vanilla extract
2 large eggs OR 1/2 cup egg substitute
1 cup milk chocolate chips
3/4 cup white chocolate chips
1 cup chopped walnuts
Non-stick cooking spray

Instructions:
Preheat oven to 375 degrees.

In a medium bowl, combine flour, salt and baking soda with a whisk.  In a large mixing bowl, cream softened butter, sugars, and vanilla until smooth.  Add one egg at a time to large bowl and mix thoroughly.  Mix in flour from medium bowl gradually until all ingredients are thoroughly blended together.  Using a large spoon or spatula, stir in chocolate chips and chopped nuts.

Coat rectangular, glass 9 x 13 pan with non-stick spray.  Spread cookie mixture evenly in glass pan, using a spatula.  Bake in oven for 20-25 minutes, depending on desired doneness, or gooeyness.

Cool pan on wire rack for 30 minutes or more.  Cut into 2 inch squares.  Makes 24 cookie bars.

Recipe was discovered from the Spokane Dinner Club Blog... it was a great hit! http://www.spokanedinnerclub.blogspot.com/