October 23rd, 2007 by alice
Tags: Bruschetta, Chicken, Healthy
INGREDIENTS
- 4boneless skinless chicken breasts
- 1cupItalian dressingor marinade
- 1cupready-made bruschetta
- 1/4cup fresh gratedparmigiano-reggiano cheese
DIRECTIONS
- Marinate chicken in italian dressing at least 1 hour, or overnight.
- Pre-heat oven to 350 degrees.
- Bake chicken on foil-lined cookie sheet or casserole dish for 30-40 minutes, or until no longer pink inside.
- Top each breast with 1/4 cup bruschetta.I get mine fresh in the prepared foods section of my supermarket, but you could use that Buitoni stuff or make your own! (that would be even healthier, because you can control the amount of olive oil).
- Broil for 2-3 minutes, or until bruschetta is heated through.
- Grate parmigiano reggiano cheese over each breast and serve.This is great on the grill, too!
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October 23rd, 2007 by alice
Tags: Fruit, Good, Morning, Smoothie
INGREDIENTS
- 6ouncespomegranate juice
- 4ouncesskim milk
- 1/4cupraspberries
- 1/2cuppineapples, chopped
- 4strawberries, halved
- 1banana, sliced
DIRECTIONS
- Place all ingredients in a blender.
- Add 1 - 2 cups ice cubes.
- Blend till smooth!
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October 23rd, 2007 by alice
Tags: Bread, Easy, French
INGREDIENTS
- 6-7cupsall-purpose flour, divided
- 1teaspoonsugar
- 1teaspoonsalt
- 1tablespoon quick-riseinstant yeast
- 3tablespoonsoil(preferably olive)
- 2 1/4cups lukewarmwater
DIRECTIONS
- In a bowl, mix 5 cups of flour, sugar, salt, and yeast.
- Stir in oil and water.
- Turn onto lightly flour surface and knead for 6-8 minute adding flour as required to form a nice elastic dough.
- Let rest for 10 minute.
- Divide into 3 and roll into 14 inch long (approx.) rectangles.
- Roll each up jelly-roll fashion style, pinching long edges closed.
- Turn ends under and let rise on greased baking sheets for 1 hour.
- Put a bowl of hot water on bottom rack of oven and preheat to 400°F.
- Bake 15 minute.
- Take bowl of water out, turn oven down to 350 F and continue baking for another 20 to 25 minute.
- Cool on racks.
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October 23rd, 2007 by alice
Tags: Bars, Harvest, Pumpkin, Spice
INGREDIENTS
-
Bars
- 4eggs
- 2cupsgranulated sugar
- 1cupvegetable oil
- 1 (15 ounce)canpumpkin(not pumpkin pie mix!)
- 2cupsGold Medal all-purpose flour
- 2teaspoonsbaking powder
- 2teaspoonsground cinnamon
- 1teaspoonbaking soda
- 1/2teaspoonsalt
- 1/2teaspoonground ginger
- 1/4teaspoonground cloves
- 1cupchocolate chips, if desired
-
Cream Cheese Frosting
- 1 (3 ounce)packagecream cheese, softened
- 1/3cupbutteror margarine, softened
- 1teaspoonvanilla
- 2cupspowdered sugar
- 1/2cup choppedwalnuts, if desired
DIRECTIONS
- Heat oven to 350 F
- Lightly grease bottom and sides of 15×10x1 inch pan (glass is best) with shortening.
- In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth.
- Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves.
- Stir in choco chips, spread in pan.
- Bake 25 to 30 minutes or until light brown.
- Cool completely in pan on cooling rack, about 2 hours.
- In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low spped until smooth.
- Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
- Spread frosting over bars.
- Sprinkle with walnuts.
- For bars, cut into 7 rows by 7 rows.
- Store in refrigerator.
- Tastes better the day after!
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October 23rd, 2007 by alice
Tags: Chocolate, Dieters, Kisses
INGREDIENTS
- 1/4cuppowdered sugar
- 1 1/2tablespoonsunsweetened cocoa powder(Hershey’s)
- 2egg whites
- 1/3cupgranulated sugar
- 1/4teaspoonvanilla
- 2cupsfive-grain cereal, flakes
DIRECTIONS
- Preheat oven to 325 degrees F.
- Spray a cookie sheet with Pam (non-stick cooking spray).
- Sift powdered sugar and cocoa together in a medium sized bowl and set aside.
- In a large bowl beat egg whites until frothy.
- Add granulated sugar to egg whites one tablespoon at a time, beating well after each addition and continue beating until it is stiff and glossy (meringue).
- Beat in vanilla.
- Fold cocoa/sugar mixture and cereal flakes intomeringue.
- Drop meringue onto cookie sheets using 2 teaspoons of meringue per cookie - one inch apart making 28 kisses.
- Bake for 20 minutes or until kisses are dry and set.
- Cool on baking sheets for 5 minutes and then remove kisses to a cooling rack to continue cooling.
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