Bacon & Cheese Stuffed Chicken
(quickneasyrecipes.com)
Ready in 25 minutes
Servings:4
Ingredients:
4 boneless, skinless chicken breast halves(1 to 1 1/4 lbs)
4 slices bacon, cooked & crumbled
2oz Sharp cheddar cheese, cut into 4 pieces
1/2 tsp. salt
1/4 tsp. Pepper
1/4 tsp Paprika(optional)
1 tbs. Olive oil
1 tsp. arrowroot(to thicken)
2/3 cup reduced sodium chicken broth
2 tbs. chopped parsley
Directions:
with a sharp knife, cut a pocket into the thickest side of each chicken breast.
Stuff each half with 1/4 of the bacon & a piece of chese, seal with a toothpick.
Sprinkle chicken with salt, pepper & paprika.
Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned. Reduce heat to medium-low; cover and cook 10 minutes until chicken is cooked through.
Remove from skillet & cover loosely with foil to keep warm.
Stir arrowroot into chicken broth with a fork until dissolved. Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet.
Cook 3 minutes, until sauce is thickened.
Add chopped parsley. To serve, spoon over chicken.
(ps. try using Gwantly's sugar free bacon)
1 med onion, chopped
2 cloves garlic, minced
1 Tbls. olive oil
1 1/2 Tbls. chili powder
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. cumin
1 zucchini, finely chopped
2 carrots, finely chopped (I didn't use these..you could subsitute any other legal veggie)
2 14 oz. cans tomatoes, drained and chopped
1 15 oz. can kidney beans, UNDRAINED
1 15 oz. can kidney or any other kind of beans, drained and rinsed
In a large pot, sautee onion and garlic in olive oil until soft. Mix in seasonings. Stir in vegetables until well blended. Cook for about 1 min. over low heat, stirring occasionally. Stir in tomatoes and beans. Bring to a boil, reduce, and simmer 30 to 40 min. until thick.
1 cup serving=
236 calories
6.2 grams of fat
10 grams of fiber
This was sooooo good. I used some yellow squash instead of carrots. I think I would use celery next time. This is the first time I made it and I was sooo happy with it. I did have to add some salt.
Decided to go ahead and post this, as I may not be around Thursday.
QUICK CHEESE & BACON MUFFINS
2 cups flour (I used SGWW)
1 cup milk
3 tsp baking powder
1 egg
2 Tbsp sugar (I used Splenda)
3/4 cup tasty grated cheese (I used colby/jack)
1/4 cup melted butter
1/2 cup crisp bacon pieces
In a large bowl place flour, b/pdr, sugar & bacon. Beat egg lightly, add butter & milk. Add to dry ingredients, add cheese & mix to just combine. 3/4 fill greased muffin pans & bake 400oF for 20-25 mins. Makes 12.
Rinse and soak 1 pound dried red kidney, pinto, or small red beans (about 2 cups)
Combine in large pot:
8 cups water
2 ham hocks (2 to 3 pounds)
1 cup finely chopped celery
1 cup finely chopped onions
1 cup finely chopped green bell peppers
2 tspns chopped garlic
2 bay leaves
1 tspn dried thyme
1 tspn dried oregano
1 tspn ground white pepper
1/2 tspn ground red pepper
Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the ham hocks are tender, about 1 hour. Remove the ham hocks and let cool. Drain the beans, add them to the pot, and return to a boil. Reduce the heat and simmer, covered, until the beans are tender, about 30 minutes. Add water as needed to keep the beans covered. Remove the meat from the ham hocks and add it to the pot along with:
1 pound smoked andouille or smoked kielbasa sausage, cut diagonally into 1/2 inch thick slices.
Warm through. Serve over hot cooked rice.
Blackened Fish Steaks or Fillets
The original blackened fish was redfish, the spice mixture and accompanying technique was created by New Orleans chef Paul Prudhomme, and the result was a craze that vaulted Prudhomme to national fame. Fortunately, you can make this dish with any firm-fleshed steak or fillet, such as swordfish, red snapper, grouper, or catfish. Do not make this dish unless you have a functional exhaust fan. And turn off the smoke detectors.
Mix together in a shallow bowl:
1 tbspn minced fresh thyme, or 1 tspn dried
1 tbspn minced fresh oregano or marjoram, or 1 tspn dried
1 tbspn paprika
1 tspn coarsely cracked black or white peppercorns
1 tspn coarse salt.
Place a large cast-iron skillet over high heat. Turn on the exhaust fan. Have ready:
1/2 cup clarified butter or olive oil
4 firm fleshed fish fillets or steaks (6-8 ounces each) rinsed and patted dry
When the pan begins to turn white, after 5 to 10 minutes, brush both sides of the fish with a little butter or oil, then dip into the herb mixture. Place in the pan and drizzle over each piece a little of the melted butter or oil. Cook for three to six minutes, depending on the thickness of the fish. Reduce the heat if necessary to keep the herb mixture from burning. Serve hot with lemon wedges.
Here is a quick one. I don't know about the velveeta sugar wise i think its legal!
10oz velveeta light
2 lbs of frozen mixed veggies-stir fry-mixed
1 can of Rotel tomatoes
3-4 cups F.F chicken broth
cut cheese in cubes melt -heat till melted and veggies are cooked
can't remember where I found this receipe, but tried it & we really enjoyed it.
Rice, Black Bean & Feta Salad
1 can (15oz) black beans, rinsed and drained
1 1/2 cups chopped tomatoes
1 1/2 cups cooked brown rice (I used cooked Kashi instead YUM!YUM!)
1 pkg (4oz) Feta cheese crumbled
1/2 cup each celery and green onions
1/2 cup Italian Dressing
2 Tbs. chopped fresh cilantro or parsley
Mix all ingredients and refrigerate. Enjoy!!
This next receipe is my version of the one found on p.206 of Brennan's Sugar Bust For Life
Pork Chop & Rice Casserole
4 center cut pork chops
1 cup brown rice
4 slices green onions or chives
1/2 lb sliced fresh mushrooms
1 tablespoon garlic, minced
4 oz butter or margarine
1 onion, chopped
1 green pepper, chopped
1&1/2 cups beef broth
Spray a 9x13" pan with cooking spray. Put raw rice in pan. Melt butter/margarine & saute` mushrooms, onions, green peppers, green onion/chives, & garlic in a frying pan. Mix with the rice. Brown pork chops on both sides & place on top of rice mixture. Pour beef broth over all. Cover with foil & bake in oven x 1 hr.
(These cookies are very thin, very rich, but a little hard to handle. However, they are so good you'll agree they are worth the effort).
1 cup rolled oats
1 egg
3/4 cup honey - USE AGAVE NECTAR!!!!
1 tsp vanilla extract
1/2 cup butter, melted
Preheat oven to 350F. One a baking sheet with parchment paper.
Place oats in a blender or food processor and process until they become a coarse flour. Set aside.
In a medium-sized bowl combine egg, honey ( agave), and vanilla. Beat until well combined. Add butter and contine to beat until smooth. Stir in oats. Drop by 1/2 teaspoons onto prepared baking sheet, about 3 inches apart (they will spread while baking). Bake for 12 miuntes. Remove from baking shee and cool on wire racks.
Makes 3 1/2-4 dozen. Using honey would give it too many grams of sugar per serving, so only use agave nectar or an alternative sweetener.
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SOUR CREAM GARLIC DRESSING
1 cup sour cream
2 tsp prepared mustard
1tsp honey or agave (OPTIONAL)
1 1/2TBL lemon juice
1/2 tsp minced garlic
Combine all ingredients and mix well. Use immediately or store in a tightly covered container in refrigerator. Dressing will keep for 3 to 4 days without separating.
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Preheat over to 350F
Butter an 8" round baking dish
Combine spinach with onions, yogurt, nutmeg and cayenne. Fold eggs into spinach mixture. Spoon into prepared baking dish, dot with butter, and bake for 40-45 minutes.
2lb chuck - ground twice in the meat grinder
2 med onions- chopped fine
2 cloves garlic - minced
1 cup tomatoe sauce or 1 16 oz can whole tomatoes and the liquid.
2 tbs ketchup
1 c water
1 tbs cider vinegar
1 tbs chilli powder
1 tbs paprika
1 tsp ground black pepper
1 tsp honey
1 tsp worchestershire sauce
1/2 oz grated unsweetened chocolate
mix the following in a bowl together. It will make it easier when the time comes to add.
1/2 tsp ground cumin
1/2 tsp tumeric
1/2 tsp marjoram
1/2 tsp all spice
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp mace
1/4 tsp ground corriander
1/4 tsp ground cardamon
1/2 dry bay leaf-crumbled
1 tsp salt
Salt large cast iron skillet. Then turn heat on to medium and add meat, onions and garlic.
Cook until all meat is browned. Add tomatoe sauce (or tomatoes and liquid),ketchup (you can omit this ingredient if using tomatoes),
water and vinegar. As mixture begins to boil, add everything else. Adjust the spices to your taste as follows: add more salt if it needs perking up. Add more tumeric and cumin for "sweatier" chilli flavor. Add more cinnamon, cloves and mace if you want a sweeter taste. More cardamon for more bang, and more chocolate for body.
Cover and simmer on very low heat for 3 hrs.
Stir and taste occasionaly adding tomatoe juice if it's getting to dry to ladle up easily.
If you have the time, chill the chilli and lift off the hardened fat.
Serve on a bed of spaghetti with shredded chedder completely covering the chilli..this is called a 3 WAY
4 WAY...add layer of chopped onion
5 WAY...add layer of kidney beans.
ENJOY...IT'S WONDERFUL....IT'S BETTER THE SECOND DAY AFTER IT HAS SET IN THE FRIDGE...
Toast the sesame seeds either in a heavy skillet over moderate heat or in the oven. In the skillet, stir the seeds until lightly browned. In the oven, place the seeds in a pie pan or 8x8 inch baking pan and toast for 15 minutes at 350F., shaking the pan every 5 minutes to redistribute the seeds. When golden, they are done.
In a medium skillet, melt the butter and honey (agave). Bring to a boil and cook over moderate heat for 3 minutes.
Add the toasted sesame seeds and continue stirring over moderate heat for 2 to 3 minute until the mixture beings to turn color.
Spread into a buttered 8x8 inch pan and cool before cutting into squares. Do not allow to harden completely before cutting.
Makes 18 bars.
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LEMON ALMOND SQUARES
1/4 c butter
2T honey (AGAVE NECTAR, or other sweetener sub.)
1/4 tsp almond extract
3/4 c WW pastry flour
1/8 tsp baking powder
1/4c ground raw almonds
1/3 c honey (AGAVE NECTAR)
2 large eggs
2T lemon juice
1/4 c ground toasted almonds*
Cream the butter and 2T honey (agave) then stir in the almond extract, flour and baking powder and ground raw almonds.
Press this mixture into a buttered 8x8 inch pan and bake 15 minutes at 350F
Meanwhile, prepare the lemon layer by whisking the third cup honey (AGAVE) eggs and lemon juice.
Pour the lemon mixture over the partially baked crust, return to the oven and bake 20 minutes longer. Remove from oven and sprinkle the ground toasted almonds over the top.
Cool, then cut into squares.
Makes 12 squares
.
*Toast ground raw almonds in a small dish or pan in a 350F oven for 10 minutes This can be done along with the lemon squares during the last 10 minutes of baking.
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VANILLA CREAM CHEESE FROSTING
4 ounces cream cheese
2T honey (AGAVE NECTAR or other sweetener)
1/4 tsp vanilla
1 to 2 tsp milk
Beat the cream cheese until fluffy
Beat in the honey (agave) and vanilla
Add the milk a drop at a time, beating constantly, untilt he frosting is very light. Do not add the milk too quickly or too much milk; the frosting will lose its air and become runny.
Makes enough for 12 small cupcakes.
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CAROB CAKE/CUPCCAKES
The same recipe will work for a single 9x9 inch cake, two 8 inch layers or 18 medium cupcakes
1/2c butter
2/3 c room temperature honey (USE AGAVE NECTAR)
1 tsp vanilla
2 whole eggs
1 3/4c WW pastry flour
1 tsp baking soda
1/3 c carob powder (you can use unsweetened cocoa if need be)
1/4 tsp salt
1/2 tsp cinnamon
2/3 c plain yogurt (pre-stirred until smooth)
Cream the butter and honey (agave) until light and fluffy. Beat in the vanilla and eggs.
In a small bolw, measure and combine the flour, baking soda, carob, salt and cinnamon.
Using a mixer at a low speed, or beating by hand, add the flour alternately with the yogurt in three portions.
Pour the batter into a buttered and floured 9x9 or 7x11 pan and bake at 350F for 40-45 minutes, or until a toothpick instered in the center comes out clean. (bake 8 inch layers for 20-25 minutes at 350F, and cupcakes 20 minutes at 375F)
14 oz pizza sauce -lowest sugar you can find
10oz l.fat pepperoni cut up
1/2 cup diced onion
20 oz tomato soup 1 can water
mozzerella cheese
mix all in a large pant till heated put the cheese on the bottom of the bowl pour in soup eat!
I would try to find everthing with the lowest sugar count!
This is from Taste of Home
Whole Wheat cookies
1/2 c of butter or Marg
1/2 c peanutbutter -no sugar!
1/2 c honey (bet u could use active nectar)
1 egg
1 tea vanilla extract
1 c whole wheat flour
1/2 c nonfat dry mild powder
1/2 c wheat germ
1 tea baking soda
in a mixing bowl, cream butter, pbutter, and honey. beat in the egg and vanilla. In another bowl, conbine the remaining ingredients: add to the creamed mixture. Cover and refridgerate for 30 minutes. Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets. Flatten with a fork dipped in SUGAR-NOT Bake at 350 for 8-10 min. till golden brown let cool on pans for 1 min before removing to wire racks to cool completely -4 dozen
i guess this is semi legal!
STONE GROUND WHOLE WHEAT BISCUITS
(from the Brennan's book)
1-1/2 cups heavy whipping cream
2 cups stone ground whole wheat pastry flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 stick butter
Preheat oven to 450 degrees.
Whip the cream until firm or holds its shape. In a bowl, with an electric mixer, combine all the ingredients with the cream. Knead for 1 minute and roll out to about 1-inch thickness. Cut the biscuits with a cutter. If desired, place a pat of butter or margarine on the top of each biscuit. Bake for about 10-12 minutes.
