Mini Frittatas

1-12 cupcake pan

8 eggs

1/3 cup milk (I used reduced fat)

salt and pepper

1/3 cup shredded cheddar cheese (I used reduced fat)

Preheat oven to 375 degrees

Spray the cupcake pan with cooking spray.  Then in a large bowl mix together the milk, eggs, salt and pepper and cheese.  

Now I did several different varieties to make everyone happy....so this is what I did

I poured the egg mixture into all 12 cupcake spots and then in some I added tomatoes, some I added prosciutto, some I added a little goat cheese and then the rest I left with just regular cheddar cheese so Hunter would eat them.

Bake until the egg mixture is set in the center and kind of puffs up - should be about 10 minutes.  Then use a fork to help get the mini frittatas out of the pan.

Enjoy!!!!

Cheesy Chicken Casserole

1 can Low-fat Cream of Chicken soup

1 1/3 cup of water

3/4 cup white rice (uncooked)

1/2 teaspoon onion powder

4 boneless/skinless chicken breasts (boil and cube)

1/2 cup shredded cheddar (I used reduced fat)

2 cups of frozen veggies (I used a mixture of veggies)

salt & pepper

1/2 onion, chopped

Stir soup, water, rice, veggies & all seasonings in baking dish - top with chicken that has been cooked  - then cover and bake at 375 degrees for 45 minutes then after all is cooked you can add a little bit more cheese if you like.

Enjoy!!!!

Mediterranean Chicken with Penne Pasta

1-8 ounce box of whole wheat penne pasta
2-8 ounce boneless/skinless chicken breasts
salt & pepper
1 tablespoon extra virgin olive oil
4 cloves of garlic, minced
1-28 ounce can of diced tomatoes (I used no salt added)
1/2 cup fresh basil, chopped
3 tablespoons Feta cheese (I used reduced fat)
2 tablespoons capers, drained

Salt and pepper the chicken breasts and grill/cook them however you like (I grilled ours).  Then in a large pot cook the pasta, cook until tender and then drain and set aside.  In a skillet add the olive oil and sauté the garlic then add the tomatoes and bring to a boil and reduce the heat and simmer for 20 minutes, stirring occasionally.

Then toss the pasta with the tomato mixture and add the capers, basil and Feta.  Then top with the diced chicken.

Enjoy!!!!

Salsa Roll Ups

4 ounces cream cheese, softened (I used reduced fat)
3 tablespoons of your favorite salsa
4 tortillas (I used spinach and then regular ones)
1/2 cup of Mexican blend shredded cheese
1/4 teaspoon of chili powder

Mix all together and then spread evenly on the tortillas and roll the tortillas up tightly, then wrap i plastic wrap and put the fridge to make the tortillas more firm to cut.  Then once ready to serve cut into 1/2 inch slices and serve with your favorite salsa for dipping.

Enjoy!!!!

Sour Cream Lemon Pound Cake

Cooking Spray
3 tablespoons plain dry breadcrumbs
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter (I used smart balance)
2 1/2 cups granulated sugar
2 teaspoons lemon extract
3 eggs (I used egg beaters so it was 3/4 cup of egg beaters)
1 1/2 tablespoons lemon zest
1/4 cup lemon juice, divided
1-8 ounce container sour cream (I used light sour cream)
1 cup powdered sugar

Preheat oven to 350 degrees

Spray 2 larger loaf pans with cooking spray and dust the bottoms with the breadcrumbs

In a bowl combine the flour, baking soda and salt, mix with a whisk.

In a bowl beat the butter until fluffy and then gradually add the granulated sugar and lemon extract beating until blended, then add the eggs and beat well, then add the lemon zest and 2 tablespoons of the lemon juice and mix for 30 seconds.  Then add the flour mixture to the other mixture alternating with the sour cream, beat together - but make sure you start and end with the flour mixture.

Pour batter into the loaf pans evenly and bake for an hour and 10 minutes and then do the toothpick test to make sure it is cooked all the way through and the toothpick comes out clean.

Cool in pan on a wire rack for about 20 minutes, then remove from pan and cool completely on wire rack.

In a bowl mix the remaining lemon juice and powdered sugar and brush over the tops of the pound cakes.

I did top the slices with strawberries and homemade mint whipped cream.  But it is just as delicious plain or toasted for breakfast.

Enjoy!!!!

Parmesan Crusted Chicken

1/2 cup Hellmann's Mayonnaise (I used reduced fat)
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breasts (washed and dried)
4 teaspoons Italian seasoned dry bread crumbs
salt and pepper

Preheat oven to 425 degrees

In a bowl combine mayo and Parmesan cheese.

On a baking sheet (spray with PAM) then arrange the chicken and season with a little salt and pepper and then evenly top with the mayo mixture on top and then sprinkle with the bread crumbs.

Place in the oven on the middle rack and bake for about 25 minutes or until chicken is cooked through and the top is starting to turn golden brown.

***I served with wild rice and asparagus***

Enjoy!!!!