Cola Chicken

Hands on Time:20 mins
Total time: 55 mins
Serves 6 (serving size 1 breast half and 1 tbs sauce)

Ingredients
1 tbs canola oil
2.5 tbs finely chopped onion
1 garlic clove, minced
3/4 cup cola
1/3 cup ketchup
1 tbs cider vinegar
2 tbs Worcestershire sauce
1.5 tsp chili powder
1.5 tbs brown sugar
1 tbs sweet paprika
1/2 tsp salt
1/2 tsp ground cumin
6 (6 oz) skinless, boneless chicken breast halves
Cooking spray

Directions
1) Preheat grill to medium-high heat.
2) Heat a medium saucepan over medium-high heat.  Add oil to pan, swirl to coat.  Add onion to pan; saute 2 mins.  Add garlic, saute 1 min.  Stir in cola and next four ingredients (through chili powder).  Bring to a boil.  Reduce heat and simmer 15 mins or until sauce reduces to 3/4 cup, stirring occasionally.Set 6 tbs sauce aside.
3) Combine sugar and next 3 ingredients (through cumin), stir well.  Rub spice mixture evenly over both sides of chicken.  Arrange chicken on a grill rack coated with cooking spray; baste with 3 tbs of remaining sauce.  Grill 5 mins.  Turn chicken over, baste with sauce.  Cook 5 more minutes or until done.  Serve with reserved 6 tbs of sauce.

Calories: 254
Fat: 4.7g
Protein: 40g
Carb: 11.2g
Fiber: 0.5g
Chol: 99mg
Sodium: 498mg



(Photo credit: www.foodgawker.com, recipe from Cooking Light magazine)

Perfect Pumpkin Pie

(Image Credit: http://www.verybestbaking.com/recipes/18470/LIBBYS-Famous-Pumpkin-Pie/detail.aspx)

Ingredients:

1 can (15 oz) pumpkin filling

1 can (14 oz) sweetened condensed milk

2 large eggs

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 ground nutmeg

1/2 tsp salt

1 9-inch unbaked pie crust

Directions:

Heat oven to 425. Whisk pumpkin, condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.

Bake 15 minutes. Reduce oven temperature to 350 and continue baking for 35-40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.

Store leftovers covered in refrigerator.

Peanut Butter Blossoms

(Image credit: http://www.une-vie-saine.com/2010/12/vegan-peanut-butter-blossoms.html)

Ingredients:

1/2 cup shortening

1/2 cup creamy peanut butter

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

1 large egg

2 tbs milk

1 tsp vanilla extract

1.75 cups flour

1 tsp baking soda

1/2 tsp salt

Sugar (for rolling the PB balls)

48 unwrapped Hershey Kisses

Directions:

Heat oven to 375.

Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.

Stir together flour, baking soda, and salt. Add to creamed mixture. Beat on low speed until stiff dough forms. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on an ungreased cookie sheet.

Bake for 10-12 minutes or until golden brown. Top each cookie immediately upon removal from oven with an unwrapped Hershey Kiss. Press firmly so that the cookie crackes around the edges. Remove cookie from cookie sheet to cool.

Makes: 4 dozen

Magic Mint Chocolate Bark

*Nestle Toll House Dark Chocolate & Mint Morsels

*Chopped, oven roasted almonds

Pour morsels onto baking sheet and bake.

Sprinkle with nuts and enjoy!

{recipe from www.tollhouse.com}

Chewy Chocolate Cherry Oatmeal Cookies

Active time: 30 min

Total time: 1 hr 10 min

Yield: 48 cookies

Ingredients:

1.5 cups flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground nutmeg

1 cup butter, room temp

1/2 cup sugar

1/2 cup packed brown sugar

2 large eggs

2 tsp vanilla extract

3 cups old fashioned rolled oats

1 cup bittersweet chocolate chips

1 cup dried cherries

Directions:

1) Heat oven to 350. Line baking sheets with parchment paper. In a bowl, whisk together flour, baking soda , cinnamon, salt and nutmeg.

2) Using electric mixer, beat butter and sugars until light and fluffy. Beat in eggs, then vanilla.

3) Reduce speed of mixer and gradually mix in flour mixture until just combined.

4) Using a large spoon, fold in oats, chocolate chips and cherries.

5) Drop rounded spoonfuls on cookie sheet, 2 inches apart.

6) Bake cookies for 12-14 minutes, rotating halfway through. Let cool a few minutes on pan before transferring to cooling rack.

(Image and recipe credit to www.womansday.com)

Stir-Fried Chinese Egg Noodles

(Photo Credit: www.myrecipes.com)

Hands On Time: 27 min

Total Time: 27 min

Serves 4 (1 cup)

Ingredients:

8 oz fresh or frozen Chinese egg noodles, thawed

1 tbsp canola oil

1 cup sliced mushrooms (recipe suggests cremini)

5 garlic cloves, minced

3 green onions, diagonally sliced

1/4 cup low-sodium soy sauce

1 tbsp brown sugar

1.5 tbsp fresh lime juice

1 tbsp dark sesame oil

2 large eggs

2 cups spinach, trimmed

Directions

1) Cook the noodles per package directions, omitting salt and fat. Drain. Set aside.

2) Heat a large skillet over medium-high heat. Add oil to pan, and swirl to coat. Add mushrooms and saute 4 minutes, stirring occasionally. Add garlic and green onions. Saute for 1 minute. Combine soy sauce and next four ingredients, stirring well. Stir soy sauce mixture into the mushroom mixture. Bring to a boil.

3) Add noodles to pan, toss to coat. Add eggs, cook 2 minutes or until eggs are set, tossing well. Remove from heat. Stir in spinach.

Calories: 104

Fat: 10.3g

Fiber: 2.3g

Sodium: 662mg

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