Brushetta Chicken Bake

This one was a different twist to stove top stuffing. It would probably also be good as a pasta bake. Important lesson learned: Brown the chicken first! Recipe didn't specify, so I've added that line.

Makes: 6 servings, 1 cup each
Prep time: 10 min
Total time: ~40 min

Ingredients:
1 can (14.5 oz) diced tomatoes, undrained
1 pkg (6 oz) Stove Top Stuffing mix for chicken
1/2 cup water
2 cloves garlic, minced
1.5 lb boneless skinless chicken breasts, cut into bite sized pieces
1 tsp dried basil leaves
1 cup Mozzarella Cheese

Directions

Preheat oven to 400.

Brown chicken in a frying pan on the stove.

Mix tomatoes, stuffing mix, water and garlic until stuffing mix is moistened.

Layer chicken, basil and cheese an a 3 qt casserole dish.

Top with stuffing mixture and bake 30 minutes.

Nutrition:

300 cal, 7g total fat, 2g fiber, 75 mg cholesterol

Broccoli Cheddar and Ham Strata

(Image and recipe courtesy of http://www.familycircle.com/)

Serves: 8

Prep: 15 mins

Cook: 8 mins

Bake: 375 for 25 mins

1 tbs olive oil

1 medium sweet onion, diced

1 bag (1 pd) frozen chopped broccoli, thawed

1 loaf Italian bread (14 oz), cut into cubes

1/2 pound ham

6 large eggs

1.5 milk (2%)

2 tbs chopped fresh or freeze-dried chives

1 tbs Dijon mustard

1/2 tsp salt

1/2 tsp black pepper

1.5 cups shredded cheddar

1) Heat oven to 375. Coat 2 qt baking dish with non-stick spray.

2) Heat oil in a large nonstick skillet over medium heat. Add onion and cook 5 mins. Add broccoli and cook another 3 mins.

3) Place bread cubes in a large bowl. Stir in broccoli-onion mixture and the ham.

4) In a medium bowl, whisk together the eggs, milk, chives, mustard, salt & pepper. Pour over the bread mixture, stirring to mix. Transfer to the prepared dish, and top with cheese.

5) Bake at 375 for 40-45 mins, or until dish registers 160 on thermometer.

Per serving:

365 cals

16 g fat

3 g fiber

890 mg sodium

197 mg cholesterol

Margarita Chicken

Serves 4

Ingredients4 boneless chicken breasts
1/4 cup canola oil
1 lime
2 tbs honey
2 cup finely crushed tortilla chips
1 can (14.5 oz) stewed tomatoes, Mexican style
1/4 to 1/2 cup chopped fresh cilantro
1 cup shredded cheese (cheddar, Monterrey jack)

DirectionsMix canola oil, juice and zest from the lime, and honey in a bowl. Dip chicken in mixture and roll in the tortilla crumbs to coat.

Place in baking dish. Bake at 350 for 25 mins. Puree tomatoes and cilantro in blender (save some cilantro for garnish).

Remove chicken from oven. Pour on puree. Top with cheese. Return to oven until cheese melts.

Steak with Potato Salad and Blue Cheese Vinaigrette

Total Time: 30 mins

Serves 4

1 pd small red potatoes (about 12)

Kosher salt & black pepper

1/4 cup plus 1 TBSP olive oil

4 small steaks (i.e. Newport, flat iron or top round), 1.5 pounds total

2 TBSP white wine vinegar

1 small head Boston lettuce, torn (about 4 cups)

Place potatoes in a large pot and add enough water to cover. Bring to a boil and add 2 tsp salt. Reduce heat and simmer until tender, ~15 mins. Drain. Run under cold water to cool. Using for or fingers, break potatoes in half.

Meanwhile, heat 1 TBSP oil in a large skillet over medium high heat. Season the steaks with 1 tsp salt and 3/4 tsp pepper and cook until done to taste.

In a large bowl, combine the blue cheese, vinegar, remaining 1/4 cup of oil, 1/2 tsp salt and 1/4 tsp pepper. Add lettuce and potatoes and toss to coat. Serve with steaks.

Classic Cheese Omelet

Total time: 18 mins
Serves: 4
315 calories per serving

8 large eggs
1/2 cup water
salt & pepper
2 tbsp butter
4 oz shredded cheese
chopped green onions for garnish

In a medium bowl, beat eggs, water, salt and pepper with a fork.

In a non-stick skillet, melt butter on medium. Pour 1/2 cup of egg mixture into skillet.

After about 30 seconds push the egg away from the edges of the pan and tilt pan as necessary to get uncooked egg to hot skillet.

Cook until omelet is almost set, but still creamy on the top.

Sprinkle cheese on half ot the top of the omelet.

With spatula, gently fold over.

Sprinkle with green onions, and serve.

Each serving: 20g protein, 2g carbs, 25g fat (10g saturated), 0g fiber, 455mg cholesterol and 60 mg sodium.

Smoked Mozzarella Risotto

Smoked Mozzarella Risotto

1 T butter
1/2 small white onion, diced
2 cloves garlic, minced
1/2 cup arborio rice
1/4 cup dry white wine
3 cups chicken stock
1/4 cup sun-dried tomatoes
2 oz smoked mozzarella cheese (chop into small pieces)
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp freshly ground black pepper
Salt to taste

In a sauce pan, heat the 3 cups of stock over medium heat.

In a large skillet, melt butter over medium heat. When melted, add the onion and garlic and cook until onion is translucent, about 3 minutes. Add the rice and stir until well coated distributed. Toast the rice, stirring frequently for about 2 minutes. Add the wine and cook until reduced almost entirely.

Start adding broth, 1 ladle at a time, stirring the risotto frequently. Add another ladle of broth when the first addition is almost all absorbed. Continue this process until you've added all but the last of the broth. The rice should be creamy but still have a little bite to it. Add the sun-dried tomatoes with the last addition of broth and again cook until almost all absorbed.

Turn off the heat and add the cheese and all spices except the salt. Taste and add salt if necessary (I used low sodium chicken stock and between the stock and the cheese, didn't need anymore salt).

Cheesy Jalapeno Cornbread Muffins

Cheesy Jalapeno Cornbread Muffins
Recipe slightly adapted from Elly Says Opa originally from Cooks Illustrated
Makes 18 muffins

1 1/2 cups all purpose flour
1 cup yellow cornmeal (I used Martha White)
2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
1/4 cup brown sugar
3/4 cup frozen corn kernels
1 cup buttermilk
2 large eggs
1/2 cup butter, melted
1/2 cup shredded Mexican blend cheese (Monterrey jack, colby, and cheddar)
1-2 jalapeno peppers, finely diced

Preheat oven to 400 degrees and spray muffin tins with baking spray. Combine flour, cornmeal, baking powder, salt, and baking soda in a large bowl and whisk together. Make a well in the center.

In a food processor, combine, corn, sugar and buttermilk and pulse several times. Add eggs and blend until well mixed, the batter will be lumpy from the corn. Pour wet ingredients into well in dry ingredients and begin to gently combine. Add melted butter and continue mixing just until dry ingredients are all mixed in. Stir in cheese and jalapenos.

Spoon into muffin tins, filling each about 2/3 of the way full and bake about 20-25 minutes until the tops spring back when touched. Cool in pans for about 5 minutes and then transfer to wire racks to cool completely. Serve warm with chili and butter or store in an airtight container.

*From http://www.homemadebyholman.com/