Oven-Fried Chicken

1 cup plain bread crumbs

1/2 teaspoon onion powder, garlic powder, salt, pepper, cajun seasoning

3 boneless/skinless chicken breast (washed and patted dry)

1/2 cup buttermilk

Preheat oven to 450 degrees

Combine all dry ingredients into a shallow dish

Put buttermilk in a separate bowl

Soak chicken in buttermilk for about 15 minutes, then dredge the chicken in the dry ingredients and put into a baking dish that has been sprayed with cooking spray!

Bake until brown and baked through, usually about 15 to 20 minutes!

Enjoy!!!!!

Fall Inspired Homemade Pizza

I love the flavors of fall, so I decided to put them all on a homemade pizza!!!!!

For Pizza Dough:

1 2/3 cups unbleached all-purpose flour

1/2 teaspoon salt

1 package of active dry yeast

2 tablespoons olive oil

1/2 cup warm water

Mix the flour, salt and yeast in a large mixing bowl and mix together. Make a well in the center and add the oil and water to the well and work in the dry ingredients gradually to make a soft dough. Make sure the dough isn't too dry.

Transfer the dough to a large floured surface. Knead the dough for about 10 minutes, sprinkle with more flour if you need to. Do this until the dough is smooth and elastic.

Rub some olive oil over the dough and put into a medium sized mixing bowl and cover with a kitchen towel for about an hour.....it should of doubled in size.

Take the dough out of the bowl and place on a floured surface and knead again for a couple of minutes, just make sure there is no excess air in there.

Roll the dough out to the shape and size that you like.

For Pizza Topping

2 cups butternut squash, cubed into 1/2 inch pieces

1 boneless/skinless chicken breasts, cooked and diced

1 tablespoon olive oil

1/4 teaspoon salt, divided

1/4 teaspoon pepper divided

1 small red onion, cut in half and slice very thinly

1/4 cup all-purpose flour

1 cup fresh spinach, chopped

4 ounces of fresh goat cheese, crumbled

2 tablespoons cornmeal

Heat oven to 400 degrees. Put pizza stone on bottom rack, if you don't have a pizza stone you can use a large cookie sheet - just turn it upside down.

Toss the butternut squash with a little olive oil, salt and pepper - then put on a baking sheet and cook for about 20-25 minutes, the squash should be a little browned on top and soft. Stir half way through.

In a skillet on high to medium-high heat add a little of the olive oil and add the red onion use the remaining salt and pepper and cook for about 10 to 15 minutes. Remove from heat.

Turn oven up to 45o degrees.

Press out the pizza dough and top with butternut squash, spinach, red onion and goat cheese.

Dust the stone with the cornmeal and place the pizza on -top of it.

Bake the pizza until crispy, should be about 10 minutes!

Enjoy!!!!!!

Prissy's Chicken Pot Pie

1 can of Cream of Mushroom soup (I use healthy request or 98% fat free)

1 can of Cream of Potato soup

1 box of Pillsbury pie crust

1 cup of shredded reduced fat cheddar cheese

1 bag of frozen peas and carrots, cook and drain

4 boneless/skinless chicken breasts, boiled and cubed

salt and pepper to taste

Preheat oven to 350 degrees

Mix soups, cheese, peas, carrots and chicken all together in a mixing bowl. Add salt and pepper!

Line pie dish with 1 of the pie crusts and then add the filling and top with the 2nd pie crusts.

Cut 4 slits in the top of the crust so steam can get through!

Bake for 30 minutes or until crust is golden brown!

Enjoy!!!!!!

Broccoli-Spinach Casserole

My friend Leah makes the best Broccoli-Spinach casserole - so of course I had to try to make it my own a little bit with some lower-fat items, etc......

1 bag of fresh Spinach, steamed and chopped

4 heads of Broccoli, steamed and chopped

1 cup of light sour cream

1/2 cup of green onions, chopped

1 envelope of Lipton onion soup mix

1/2 cup of reduced-fat shredded cheddar cheese

Preheat oven to 350 degrees

In a mixing bowl combine spinach, broccoli, light sour cream, green onions, onion soup mix and 1/4 of a cup of reduced-fat cheddar cheese. Mix all the ingredients well.

Put in a casserole dish and top with the remaining 1/4 cup of reduced-fat cheddar cheese and bake for 25 minutes!

Enjoy!!!!!

Pot Roast

Pot Roast is a fantastic meal that doesn't have to take all day to cook, I use the Reynolds cooking bag so it only take 2 1/2 - 3 hours!

1 tablespoon flour

Reynolds cooking bag

cookie sheet or baking dish

Lipton onion soup mix (1 package)

1/4 cup flour

2 pound rump roast

1 cup baby carrots

4 baking potatoes, peeled and cubed into 1 inch pieces

4 ribs of celery, cut into 1 inch pieces

1 medium to large white onion, cut into chunks

Preheat your oven to 325 degrees

Put 1 tablespoon of flour into the cooking back and hold the end and shake it all around. Then add the other 1/4 cup of flour and onion soup mix and shake that all around.

Put the rump roast, celery, carrots, potatoes and onions inside the cooking bag and hold the end of the bag and make sure that the veggies and meat are covered with the flour and onion soup mix.

Use the tie that comes with the bag to close up the end (if you don't have the tie just make a knot). Then place the bag on a cookie sheet or baking dish. Make 3 or 4 cuts in the top of the bag about 1/2 inch long, to let the steam come out.

Cook for 2 1/2 to 3 hours or until the meat thermometer reads 155 to 160.

Once done, cut to the thickness of your liking and serve with veggies!

Enjoy!!!!!

Pasta with Tomato Sauce and Turkey Sausage

This is a great go to meal for any night of the week!

1 package of Jennie-O Sweet Italian Turkey Sausage, remove the casings

1/2 cup tomato sauce

1 28-ounce can of crushed tomatoes (any brand will do)

1/8 teaspoon crushed red pepper flakes

1/4 teaspoon dried Basil

2 cloves of garlic, minced

1/2 cup Part Skim Ricotta cheese

salt and pepper to your liking

1 box of uncooked pasta of your choice (I use Barilla mini Rotini pasta that is rich in fiber)

In a large skillet over medium-high heat, add your turkey sausage, cook until done and then drain and leave on towel.

Back to the large skillet add the minced garlic and then tomato sauce and crushed tomatoes.....let that marinate for about 5 minutes and then add the red pepper flakes, basil, salt and pepper......let that go another 5 to 10 minutes.

Then add the turkey sausage to the tomato mixture. Put the lid on the skillet and simmer for about 15 to 20 minutes.

Then add the ricotta cheese and let that go another 10 minutes.

Serve over cooked pasta and Enjoy!!!!!

Lighter Chicken Enchiladas

These enchiladas are a little bit lighter and way more carb friendly!!!!!

I serve enchiladas with pinto beans!

It is better to make the sauce a little bit ahead so all the flavors have marinated together and it has had time to cool!

This makes 10 enchiladas.

Sauce Ingredients:

3 garlic cloves, minced/crushed

2 tablespoons chipotle chilis in adobo sauce

3/4 of a cup chicken broth (I use the broth from boiling the chicken)

1 15-ounce can of tomato sauce

1/2 teaspoon cumin

1/2 teaspoon chili powder

salt and pepper to taste

In a saucepan saute the garlic for about 2 minutes, then add the chipotle chilies, cumin, chili powder, tomato sauce, chicken broth, salt and pepper. Bring to a rapid boil and then reduce the heat to medium-medium/low and leave it there for about 10 minutes. Then let all the flavors marinate together and then cool.

Chicken Ingredients:

cooking spray

3 boneless/skinless chicken breasts (boil and shred the chicken and reserve the chicken broth)

3/4 cup white onion, chopped

3 garlic cloves, minced/crushed

1/4 cup of fresh cilantro, chopped

1/4 teaspoon dried oregano

1 teaspoon chili powder

1 teaspoon cumin

salt to taste

1/4 cup chicken broth (that has been reserved from boiling the chicken)

1/2 cup tomato sauce

10 tortillas - I use Mission carb balance tortillas and the 7 inch ones work best

1 cup shredded reduced fat Mexican cheese

1/2 cup chopped green onions

Spray a large skillet with cooking spray and put on medium to medium/high heat. Saute the garlic and onions until tender and then reduce the heat to medium/low. Add the shredded chicken, oregano, cumin, chili powder, salt, chicken broth and tomato sauce - cook for about 5 to 10 minutes (until most of the liquid is absorbed). Then remove from heat.

Preheat oven to 400 degrees

Spray a 9 x 13 inch casserole dish with cooking spray. Then set up tortillas and add 3 tablespoons of chicken mixture to each tortilla and roll - it is easiest if you put the chicken mixture at one end of the tortilla and roll and then put open side down in the casserole dish.

Then top with sauce and cheese.

Cover with foil and bake in the oven for about 20 minutes, if you think it needs to go longer go for another 5 minutes.

I top ours with the chopped green onions!

Also sometimes add guacamole and reduced fat sour cream!

Enjoy!!!!

Eggplant Parmesan

1 large or 2 medium eggplants, just have them equal about 2 pounds

cooking spray

15 ounces of reduced-fat ricotta cheese

1/4 cup Parmesan cheese

1 teaspoon of dried Parsley

1/4 cup of egg beaters

1 1/2 cups reduced fat shredded Mozzarella cheese

3 to 4 cups of marinara sauce (I used a jar one to cut down on time)

salt and pepper to taste

Preheat oven to 450 degrees

Slice the eggplant pretty thin...I try between 1/8 or 1/4 of an inch.

Put all sliced eggplant in a strainer and add a little table salt on top (this will release the moisture). Then once you see water coming out transfer the sliced eggplant to paper towels or kitchen towels to get the moisture off.

Then transfer eggplant slices to cookie sheets and spray them cooking spray. And bake on each side for 10 minutes or until golden brown and then flip.

In a bowl combine the ricotta cheese, egg beaters, parmesan and parsley.

In a baking dish/casserole start layering in this order:

-marinara sauce

-eggplant

-ricotta mixture

-mozzarella cheese (I usually go light on this)

-marinara sauce again

Now do this until all the items are used in full. But make sure you end with sauce and shredded cheese.

Cover the baking dish with foil.

Now switch the oven to 400 degrees.

Bake the dish with foil on for about 25 to 30 minutes. Or until bubbly.

Then remove the foil and bake for another 10 minutes, it should be golden brown especially around the edges.

Let it rest for about 5 to 10 minutes before cutting so everything is able to stand together!

Enjoy!!!!!

Chili with Ground Turkey

1 pound extra lean ground turkey

1 can red beans, drained and rinsed

1 can black beans, drained and rinsed

2 cans diced tomatoes

1 8 ounce can of tomato sauce

1 small white onion, chopped

2 garlic cloves, chopped

2 tablespoons chili powder

1 tablespoon jalapenos, chopped

2 teaspoons extra light olive oil

salt to taste

Cook the ground turkey in a pan and then drain once it is cooked.

In a large pot add the olive oil, onions and garlic...cook until tender.

Then add the cooked ground turkey to the pot and let that all marinate for 5 minutes. Add the beans, diced tomatoes, chili powder, cayenne pepper, jalapenos and salt - then cook for about 30 to 45 minutes and let all the flavors come together!

Pork Tenderloin with a Mustard Crust

This is a great pork tenderloin recipe, I am serving it with sauteed broccoli and oven roasted fingerling potatoes!

1 1-pound pork tenderloin

1/2 teaspoon of salt

1 1/2 teaspoon of extra light virgin olive oil

2 tablespoons of dijon mustard

3 cloves are garlic, minced

1/4 cup plain bread crumbs

Place the oven rack in the middle and preheat the oven to 425 degrees.

Pat pork tenderloin dry and sprinkle 1/2 teaspoon of salt over the tenderloin.

Heat 1 teaspoon of extra light virgin olive oil in a heavy skillet over medium-high heat, brown pork tenderloin all over, should be about a couple of minutes on each side.

Once browned all over place the pork tenderloin on a cookie sheet and brush 2 tablespoons of dijon mustard all over the pork. Mix together bread crumbs, 1/2 teaspoon of olive oil and garlic, then sprinkle/press on top of the mustard pork....this is will form the crust.

Transfer the pork tenderloin to a roasting pan, cook for about 20 minutes, but the pork should read between 140 and 145 degrees on a thermometer (it is best to put the thermometer in the middle of the pork).

Let pork rest for about 5 minutes and then slice to the thickness of your liking.

Fall Flavored Chocolate Chip Cookie

My favorite season is Fall, so anytime that I can cook or bake with some fall like I take it! So these are some fabulous chocolate cookies made with pumpkin puree.

1/2 cup flour

1/2 whole wheat flour

1/4 teaspoon baking soda

1/2 teaspoon all spice

1/2 teaspoon nutmeg

1/2 cup sugar (if you are trying to watch your sugar intake you can use splenda for baking)

1/2 cup cane brown sugar

2 tablespoons smart balance butter

1/4 cup egg beaters

3 tablespoons pumpkin puree (either from a can or your own garden)

1 teaspoon vanilla extract

1/2 cup chocolate chips, I use the mini ones, you get more chocolate throughout

Preheat oven to 350 degrees

Spray 2 cookie sheets with cooking spray, I use PAM

In one bowl mix together the 2 flours, baking soda, nutmeg, all spice and salt. Make sure all is mix well together.

In the second bowl combine together smart balance butter, egg beaters, sugar, pumpkin puree, both sugars and vanilla...blend all together!

Then mix half of the dry ingredients into the wet ingredients and whisk together and then add the other half of the dry ingredients....make sure all is blended together and then fold in the chocolate chips.

Bake for 8 to 10 minutes and then let sit on the cookie sheet for about 3 minutes before transferring them to a cooling rack.

Enjoy!!!!!!!!

Santa Fe Green Chili Stew

I love green chili any way you want to serve it, I guess that could be from living in Santa Fe, but especially when the weather starts to turn cooler I love making stews!

2 white onions, chopped

6 garlic cloves, minced

2 tablespoons vegetable oil

4 pounds boneless pork shoulder, trimmed of excess fat and cut into 1 inch pieces

5 pounds roasted New Mexican green chilies (if fresh isn't available us 8 cans)

7 cups of water

2 teaspoons of salt

1 1/2 pounds potatoes, peeled and cut into 1 inch pieces

1 large can diced tomatoes

In a large pot cook the onions and garlic in the oil until tender, then add the pork, chilies, diced tomatoes, water and salt and simmer uncovered for about an hour and a half, add more water if needed. Now stir in the potatoes and make sure that they are covered with liquid and simmer for another 30 minutes, stirring occasionally.

I like to add a dollop of sour cream on top of my bowl of stew if for some reason it is too spicy!

Enjoy!!!!!!

*this stew can be made 3 days in advance if need be or can be frozen*

Mediterranean Infused Meatballs with Homemade Tzatziki

I love meatballs, so I like to try and switch them up now and then! This time it is with a Mediterranean recipe!

I served these with Greek potatoes and a Greek Salad!

For Meatballs:

1 pound extra lean ground turkey

1/4 cup plain breadcrumbs

1/4 cup egg beaters (any egg substitute)

2 zucchini's grated (make sure that all the liquid has been drained)

3 cloves of garlic, minced

3 tablespoons of purple onion, minced

1 tablespoon of dried Oregano

1 tablespoon of dried Parsley

salt and pepper to taste

Preheat oven to 350 degrees

Mix together ground turkey, egg beaters, zucchini, breadcrumbs, garlic, oregano, parsley, onion, salt and pepper.

Spray cookie sheet with cooking spray, I use PAM.

Then form 1 inch meatballs and place on cookie sheet and bake for 20-25 minutes and rotate about every 5 to 7 minutes.

For Tzatziki Sauce:

2 cups of plain non-fat Greek yogurt

1/2 of an English cucumber, peeled and grated (make sure you drain all the water out)

1 tablespoon salt

1/2 cup reduced-fat sour cream

3 tablespoons fresh lemon juice

1 tablespoon dried Dill

1 clove of garlic, minced

I put all ingredients in a mason jar and just shake it up, so it is all blended together.

This can keep in the fridge for about a week and a half!