tag:blogger.com,1999:blog-18285534115915070392024-03-19T01:28:26.491-07:00Kayce's Sweet SpotKaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.comBlogger226125tag:blogger.com,1999:blog-1828553411591507039.post-81865983635502705992015-02-14T10:16:00.005-08:002015-02-14T10:16:48.908-08:00Tropical Freeze<div style="background-color: white; color: #333366; font-family: Verdana, Arial; font-size: 9pt; font-weight: bold; line-height: 16pt;">
<span style="font-size: 9pt; line-height: 16pt;">Ingredients</span></div>
<div style="background-color: white; font-family: Verdana, Arial; font-size: 9pt; line-height: 20px;">
1 orange, peeled<br />1 cup frozen banana chunks<br />1 cup frozen mango chunks<br />1/2 - 1 cup fortified soy or rice milk<br /></div>
<div style="background-color: white; color: #333366; font-family: Verdana, Arial; font-size: 9pt; font-weight: bold; line-height: 16pt;">
Directions</div>
<span style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13.3333330154419px; line-height: 20px;">Cut orange in half and remove any seeds. Place in a blender with banana, mango, and nondairy milk. Blend until thick and very smooth, 2 to 3 minutes. Serve immediately.</span>Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-71918468514688096682015-02-14T10:16:00.001-08:002015-02-14T10:16:17.236-08:00Roasted Sweet Potato Wedges<div style="background-color: white; color: #333366; font-family: Verdana, Arial; font-size: 9pt; font-weight: bold; line-height: 16pt;">
Ingredients</div>
<div style="background-color: white; font-family: Verdana, Arial; font-size: 9pt; line-height: 20px;">
2 medium sweet potatoes, cut into wedges<br />1/8 teaspoon cinnamon<br />1/4 teaspoon seasoned salt<br />1/4 teaspoon ground cumin<br />1/8 teaspoon black pepper<br />1/4 teaspoon garlic powder<br />vegetable oil spray</div>
<div style="background-color: white; color: #333366; font-family: Verdana, Arial; font-size: 9pt; font-weight: bold; line-height: 16pt;">
Directions</div>
<div style="background-color: white; font-family: Verdana, Arial; font-size: 9pt; line-height: 20px;">
Preheat oven to 450 F.<br /><br />Combine sweet potatoes, cinnamon, salt, cumin, black pepper, and garlic powder in a plastic bag. Seal and shake. Place sweet potatoes on a baking sheet (do not overlap) coated with vegetable oil spray. Bake for 20 minutes or until very tender, flipping potatoes once during cooking.</div>
Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-22785516916989102422014-12-20T15:46:00.001-08:002014-12-20T15:46:52.014-08:00Mexican Lasagna<h2 style="background-color: white; border: 0px; color: #777777; font-family: 'Droid Sans', arial, sans-serif; font-size: 1.3em; font-stretch: normal; line-height: 1.4; margin: 26px 0px 12px; padding: 0px; vertical-align: baseline;">
Mexican Lasagna</h2>
<div style="background-color: white; border: 0px; color: #777777; font-family: 'Droid Sans', arial, sans-serif; font-size: 15px; font-stretch: inherit; line-height: 24.3199996948242px; padding: 0px 0px 20px; vertical-align: baseline;">
<strong style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Ingredients</strong></div>
<ul style="background-color: white; border: 0px; color: #777777; font-family: 'Droid Sans', arial, sans-serif; font-size: 15px; font-stretch: inherit; line-height: 1.3; list-style: none; margin: 0px 0px 20px; padding: 0px 0px 0px 30px; vertical-align: baseline;">
<li style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: square; margin: 5px 0px 0px; padding: 0px; vertical-align: baseline;">1 Red and Orange Bell Pepper</li>
<li style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: square; margin: 5px 0px 0px; padding: 0px; vertical-align: baseline;">1 Medium Onion</li>
<li style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: square; margin: 5px 0px 0px; padding: 0px; vertical-align: baseline;">1 lb Lean Ground Turkey (I used extra lean ground venison this night.)</li>
<li style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: square; margin: 5px 0px 0px; padding: 0px; vertical-align: baseline;">1/4 cup Southwest Seasoning (recipe from 21 Day Fix book)</li>
<li style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: square; margin: 5px 0px 0px; padding: 0px; vertical-align: baseline;">Shredded Cheese – 6 blue containers worth</li>
<li style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: square; margin: 5px 0px 0px; padding: 0px; vertical-align: baseline;">Fat Free Refried Beans – 2 Red Containers worth</li>
<li style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: square; margin: 5px 0px 0px; padding: 0px; vertical-align: baseline;">2 Small Cans Diced Chiles</li>
<li style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: square; margin: 5px 0px 0px; padding: 0px; vertical-align: baseline;">2 tsp Extra Virgin Olive Oil</li>
<li style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: square; margin: 5px 0px 0px; padding: 0px; vertical-align: baseline;">12 Corn Tortillas</li>
</ul>
<div style="background-color: white; border: 0px; color: #777777; font-family: 'Droid Sans', arial, sans-serif; font-size: 15px; font-stretch: inherit; line-height: 24.3199996948242px; padding: 0px 0px 20px; vertical-align: baseline;">
<strong style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Directions</strong></div>
<div style="background-color: white; border: 0px; color: #777777; font-family: 'Droid Sans', arial, sans-serif; font-size: 15px; font-stretch: inherit; line-height: 24.3199996948242px; padding: 0px 0px 20px; vertical-align: baseline;">
Dice the peppers and onions. Heat olive oil in a large skillet and add diced peppers and onions and cook until tender. Remove from the skillet and set aside.</div>
<div style="background-color: white; border: 0px; color: #777777; font-family: 'Droid Sans', arial, sans-serif; font-size: 15px; font-stretch: inherit; line-height: 24.3199996948242px; padding: 0px 0px 20px; vertical-align: baseline;">
Brown your ground meat in the skillet until almost done. Add chiles to meat and finish cooking through. Add cooked onions and peppers to meat mixture, along with southwest seasoning and 1/4 cup of water. Simmer for 10 minutes.</div>
<div style="background-color: white; border: 0px; color: #777777; font-family: 'Droid Sans', arial, sans-serif; font-size: 15px; font-stretch: inherit; line-height: 24.3199996948242px; padding: 0px 0px 20px; vertical-align: baseline;">
Spray the bottom of a 9×13 pan with cooking spray. Line the bottom of the pan with 6 tortillas. Spread with one red container of the refried beans. Spread 1/2 of the meat and vegetable mixture over the tortillas and beans.</div>
<div style="background-color: white; border: 0px; color: #777777; font-family: 'Droid Sans', arial, sans-serif; font-size: 15px; font-stretch: inherit; line-height: 24.3199996948242px; padding: 0px 0px 20px; vertical-align: baseline;">
Layer the remaining 6 tortillas on top of the meat mixture. Repeat spreading the refried beans and remaining meat and vegetable mixture.</div>
<div style="background-color: white; border: 0px; color: #777777; font-family: 'Droid Sans', arial, sans-serif; font-size: 15px; font-stretch: inherit; line-height: 24.3199996948242px; padding: 0px 0px 20px; vertical-align: baseline;">
Sprinkle 6 blue containers worth of shredded cheese evenly over the top.</div>
<div style="background-color: white; border: 0px; color: #777777; font-family: 'Droid Sans', arial, sans-serif; font-size: 15px; font-stretch: inherit; line-height: 24.3199996948242px; padding: 0px 0px 20px; vertical-align: baseline;">
Bake at 375 for 30 minutes, or until heated through and cheese is hot and bubbly.</div>
<div style="background-color: white; border: 0px; color: #777777; font-family: 'Droid Sans', arial, sans-serif; font-size: 15px; font-stretch: inherit; line-height: 24.3199996948242px; padding: 0px 0px 20px; vertical-align: baseline;">
Makes 6 Servings</div>
<div style="background-color: white; border: 0px; color: #777777; font-family: 'Droid Sans', arial, sans-serif; font-size: 15px; font-stretch: inherit; line-height: 24.3199996948242px; padding: 0px 0px 20px; vertical-align: baseline;">
<strong style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Per Serving: <span style="border: 0px; color: red; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 Red</span>, <span style="border: 0px; color: #ffcc00; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 Yellow</span>, <span style="border: 0px; color: #339966; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 Green</span>, <span style="border: 0px; color: blue; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 Blue</span></strong></div>
Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-39095329694202724272014-09-06T11:53:00.003-07:002014-09-06T11:54:38.506-07:00Oreo Funfetti Brownies<div style="background-color: #ddf4f6; color: #623526; font-family: 'Century Gothic', 'Lucida Grande', 'Lucida Sans', 'Bitstream Vera Sans', Verdana; font-size: 13px;">
<strong>Oreo Funfetti Brownies</strong><br />
<strong><br /></strong></div>
<div style="background-color: #ddf4f6; color: #623526; font-family: 'Century Gothic', 'Lucida Grande', 'Lucida Sans', 'Bitstream Vera Sans', Verdana; font-size: 13px;">
1 cup (2 sticks) unsalted butter<br />
2 1/4 cups sugar<br />
4 large eggs<br />
1 1/4 cups cocoa powder<br />
1 teaspoon salt<br />
1 teaspoon baking powder<br />
1 teaspoon espresso powder, optional<br />
1 tablespoon vanilla extract<br />
1 1/2 cups All-Purpose flour<br />
2 cups chocolate chips</div>
<div style="background-color: #ddf4f6; color: #623526; font-family: 'Century Gothic', 'Lucida Grande', 'Lucida Sans', 'Bitstream Vera Sans', Verdana; font-size: 13px;">
8-10 Oreos (Double Stuf is where it’s at), chopped<br />
rainbow sprinkles (about 1/4 cup)</div>
<div style="background-color: #ddf4f6; color: #623526; font-family: 'Century Gothic', 'Lucida Grande', 'Lucida Sans', 'Bitstream Vera Sans', Verdana; font-size: 13px;">
Preheat the oven to 350 degrees and grease a 9″ x 13″ pan.</div>
<div style="background-color: #ddf4f6; color: #623526; font-family: 'Century Gothic', 'Lucida Grande', 'Lucida Sans', 'Bitstream Vera Sans', Verdana; font-size: 13px;">
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot, but not bubbling; mixture will become shiny.**</div>
<div style="background-color: #ddf4f6; color: #623526; font-family: 'Century Gothic', 'Lucida Grande', 'Lucida Sans', 'Bitstream Vera Sans', Verdana; font-size: 13px;">
Meanwhile, in a separate bowl, beat the 4 eggs with the cocoa, salt, baking powder, espresso powder, and vanilla until smooth. Add the hot butter/sugar mixture, stirring until combined.</div>
<div style="background-color: #ddf4f6; color: #623526; font-family: 'Century Gothic', 'Lucida Grande', 'Lucida Sans', 'Bitstream Vera Sans', Verdana; font-size: 13px;">
Slowly add in the flour, again stirring until smooth. Spoon the batter into the prepared pan. Top with chopped Oreos and sprinkles. Bake for about 30 minutes, until a toothpick inserted into the center comes out clean. Let cool for about 10-15 minutes before cutting. Serves 12.</div>
Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-25439061497222613582013-12-28T10:20:00.001-08:002013-12-28T10:20:10.258-08:00Cowboy CornbreadHamburger meat, seasoned<div>
1 can drained rotel</div>
<div>
ranch style beans</div>
<div>
Cornbread mix, mexican style</div>
<div>
cream corn</div>
<div>
shredded cheese</div>
<div>
<br /></div>
<div>
Brown and season hamburger meat, drain. Add the rotel and ranch style beans, simmer for 10 min. Mix up the cornbread mix per directions, adding the cream corn to the mix. Add shredded cheese to mixture, and pour half in the bottom of the pan. Pour meat mixture, and top with cheese. Pour remaining cornbread mix on toip and bake at 350 until cornbread is done (by package)</div>
<div>
</div>
Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-48873778225997821222013-12-28T10:13:00.002-08:002013-12-28T10:13:10.929-08:00Parmesan Crusted Asparagus1 pound Asparagus<br />
1/2 cup flour<br />
2 eggs, lightly beaten (can use egg whites)<br />
3/4 cup panko<br />
1/4 cup grated parmesan<br />
salt and pepper to taste<br />
<br />
Dredge the asparagus in the flour, dip them in egg and then into mixture of the panko, parmesan and salt and pepper.<br />
<br />
Place on a baking sheet and bake at preheated 425 until golden brown, about 7-13 minutesKaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-50727165310920106362013-12-28T10:09:00.002-08:002013-12-28T10:09:28.075-08:00Turkey Muffins2 pounds ground Turkey<br />
3 egg whites<br />
1 cup quick oats<br />
1/2 tsp cumin<br />
1/2 tsp thyme<br />
2 tsp dry mustard<br />
2 tsp pepper<br />
2 tsp chipotle pepper spice<br />
1 tsp salt<br />
2 tbsp garlic powder<br />
onion<br />
celery<br />
<br />
Preheat oven to 375<br />
Spray muffin pan with canola or olive oil<br />
Mix all ingredients together in one large bowl, roll mixture into the shape of a ball. Bake for about 40 min<br />
<br />
<br />
<br />Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-34729209081087376892013-12-28T09:18:00.002-08:002013-12-28T09:47:44.690-08:00Protein Pancakes6 egg whites<br />
1 cup dry oats<br />
1 cup low fat cottage cheese<br />
1 tsp cinnamon<br />
1 tsp vanilla<br />
2 tsp stevia<br />
<br />
Mix everything together in a blender, and pour on griddle. Top with sugar free syrup or agave nectarKaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-53057782576422925072013-12-21T16:52:00.001-08:002013-12-21T16:52:52.154-08:00Low Fat Turkey Tex Mex2 packages Jennie O Extra Lean Ground Turkey<br />
1 large can of fat free refried beans<br />
2 packages Taco Bell low sodium seasoning<br />
Low fat shredded cheese<br />
Low fat or fat free sour cream<br />
Pickled jalapeños <br />
Directions<br />
<br />
Brown the meat, then add the seasoning packages and water according to package directions.<br />
<br />
I portion out the meat into 10 small containers, add a scoop of beans, sour cream, cheese and a few jalapenos. I microwave it for about a minute and a half. I also like this as a salad on top of shredded lettuce. <br />
Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-59760825251176183992013-12-21T16:46:00.002-08:002013-12-21T16:46:13.228-08:00Turkey Santa Fe Wraps<br />
1 tsp olive oil<br />
1/4 cup minced red bell peppers<br />
1/4 cup minced scallions<br />
12 oz leftover turkey breast, diced small<br />
2/3 cup frozen corn<br />
1/2 cup canned black beans, rinsed and drained<br />
1/2 cup frozen spinach, thawed and drained<br />
2 tbsp diced jarred jalapeno peppers<br />
1 teaspoon cumin<br />
1 teaspoon chili powder<br />
1/2 teaspoon kosher salt<br />
1 cup reduced fat shredded Mexican cheese blend<br />
8 large Iceburg lettuce leaves <br />
12 tbsp Avocado Cilantro Ranch Dressing<br />
<br />
Directions:<br />
<br />
<br />
Heat the oil in a large skillet over medium-high heat. Add the red bell pepper and scallions to the pan and sauté for 2 minutes until tender.<br />
<br />
Add the diced turkey, corn, black beans, spinach, jalapeno peppers, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 3 to 4 minutes, stirring well so the spinach gets mixed in with everything.<br />
Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-53685397233615223492013-12-01T07:22:00.002-08:002013-12-01T07:22:25.582-08:00WW Baked Potato Soup<br />
<br />
26-30 oz bag frozen hashbrowns<br />
2 14 oz cans (or 1 carton) of low sodium chicken broth<br />
1 can 98% Fat Free Cream of Chicken soup<br />
1/4 C chopped onion<br />
1/4 tsp pepper<br />
1 8oz package reduced fat Cream Cheese<br />
1 C Fat Free Milk<br />
<br />
Add first 5 ingredients to crockpot, and cook on high for 1 hour<br />
Stir and then cook on low for another hour<br />
Add cream cheese and cook for another 30 minutes or until cream cheese is stirred into mixture<br />
Add milk and and cook for another 15-20 min<br />
<br />
Top with shredded cheese and baconKaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-82018582196593188922013-11-03T15:28:00.003-08:002013-11-03T15:28:56.916-08:00Easy Mexican Casserole1 pound lean ground beef<br />
1 can Ranch Style beans<br />
1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag)<br />
1 can Ro-tel tomatoes<br />
1 small onion, chopped<br />
2 cups shredded cheddar cheese, divided<br />
1 package taco seasoning<br />
1 can cream of chicken soup<br />
1/2 cup water<br />
sour cream and salsa for serving<br />
<br />
Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.<br />
<br />
Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.<br />
<br />
Let sit for 5-10 minutes before serving. Top with sour cream and salsa. <br />
Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-17891587190648872742013-11-03T15:23:00.002-08:002013-12-29T14:37:15.927-08:00MeatloafI have NEVER liked meatloaf....but this one I LOVE!!<br />
<br />
Ground Hamburger<br />
Stove Top stuffing mix<br />
1 egg<br />
1 cup water<br />
<br />
Mix everything together and bake at 350 for 45 minKaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-16663232661430618882013-11-03T15:18:00.003-08:002013-11-03T15:19:29.749-08:00Chicken Tortilla Soup2 boneless skinless chicken breasts<br />
2 10oz cans of Ro-Tel (I like the lime & cilantro, but the regular is fine)<br />
1 can black beans, rinsed and drained<br />
1 can kidney beans, rinsed and drained<br />
1 can corn or two cups frozen corn<br />
1 onion, chopped<br />
2 14.5oz cans low-sodium chicken broth<br />
1-2 cups of water<br />
1 Tbsp garlic powder*<br />
1 Tbsp chile powder*<br />
1 Tbsp ground cumin*<br />
1 Tbsp dried cilantro*<br />
<br />
tortilla chips<br />
sour cream<br />
shredded cheddar or Mexican blend cheese<br />
fresh cilantro<br />
<br />
*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*<br />
<br />
Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.<br />
<br />
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, fresh cilantro and a dollop of sour cream, serve with more chips if you like. Enjoy!<br />
Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-45084106436731732592013-06-01T10:38:00.001-07:002013-06-01T10:38:44.549-07:00Crunchy Bean Tacos<br />
1 can black beans<br />
12 corn tortillas<br />
small handful chopped cilantro<br />
1 1/2 tablespoons salsa<br />
1/4 teaspoon salt<br />
shredded cheddar cheese<br />
vegetable oil<br />
<br />
In a small bowl, mash the black beans with the back of a fork; stir in the cilantro, salsa, and salt. Set aside.<br />
<br />
Wrap the tortillas in a damp paper towel and microwave for 30 seconds or so, to make them more pliable. Spread a big spoonful of the bean mixture on one side of the tortilla, top with a sprinkle of cheese, then fold over to make a taco. Once all your tacos are assembled, heat a tablespoon or so of oil in a large skillet or griddle over medium-high heat. Place 2 or 3 tacos in the oil and cook for about a minute or two on each side, until crispy and slightly browned (if you undercook them, they’ll be chewy). Repeat with the rest of the tacos (you may need to add more oil in between batches). Serve with guacamole and salsa. Serves 3-4.<br />
<br />
Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-55215165442929001322013-05-18T10:46:00.003-07:002013-05-18T10:46:46.773-07:00Sopapilla CheesecakeThis is SO good and SO easy to make!!<br />
<br />
Ingredients:<br />
<br />
2 cans pillsbury butter crescent rolls<br />
2 (8oz) packages cream cheese (softened)<br />
1 cup sugar<br />
1 teaspoon vanilla<br />
1/4 cup butter (melted)<br />
Cinnamon & sugar<br />
<br />
Instructions:<br />
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.<br />
<br />
<br />
Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-8001482970232162692013-05-18T10:37:00.001-07:002013-05-18T10:37:45.257-07:00Panko Roasted Asparagus1 lbs asparagus, ends trimmed <br />
1 tbsp olive oil <br />
1 tsp herbs de provence <br />
2 tbsp butter <br />
1/2 cup panko bread crumbs <br />
1 lemon, juiced and zested <br />
2 tbsp freshly grated parmesan cheese <br />
Coarse salt and freshly cracked black pepper to taste<br />
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Preheat the oven to 425 degrees F. <br />
Lay the trimmed asparagus on a baking sheet and drizzle with olive oil. Sprinkle the herbs de provence on top and place into the oven. Roast for about 15 minutes until just tender. <br />
While the asparagus is roasting, melt the butter in a small saucepan. Add the panko and stir for 3-4 minutes until the panko is golden brown. Remove the saucepan from the heat and add the lemon juice and zest and stir. Transfer the panko to a paper towel lined plate and let cool. <br />
Once the asparagus is done, remove the baking sheet from the oven. Transfer the asparagus to a serving platter and sprinkle with the panko mixture. Add the parmesan cheese on top and season with salt and pepper as needed. <br />
Serve immediately.<br />
Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-64649178642734614072013-05-18T10:33:00.002-07:002013-05-18T10:33:30.480-07:00Skinny Sour Cream Chicken Enchiladas 16 oz. fat free sour cream <br />
1 can fat free cream of chicken soup <br />
1 tbls. fresh chopped cilantro (1/2 tbls. dried) <br />
2 1/2 cups cooked shredded chicken breast <br />
1 can Mexican Rotel <br />
1 cup chopped onions (optional) <br />
8 low carb tortillas <br />
1 cup shredded pepper jack and colby cheese blend <br />
1 can diced green chiles <br />
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Directions <br />
In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. <br />
This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don't keep stirring.<br />
Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices. <br />
Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.) <br />
Fill each tortilla with about 2 tbls. of the chicken mixture. <br />
Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do) <br />
Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8x11 dish sprayed with cooking spray. <br />
Pour/Spread the sour cream sauce over enchiladas <br />
Top with the remaining cheese <br />
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted. <br />
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Nutrition Info <br />
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Amount Per Serving: Calories: 275; Total Fat: 8g; Total Carbs: 30g; Protein: 14g<br />
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Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-8452574590538639212013-05-18T10:30:00.004-07:002013-05-18T10:30:36.359-07:00Tosca’s Keep-It-Tight Tilapia - Clean Eating 1/4 cup extra virgin olive oil<br />
3 cloves garlic, minced or pressed<br />
1 tsp paprika<br />
1 tsp ginger<br />
1 tsp fresh ground black pepper<br />
1 tsp dried mustard<br />
1 tsp oregano<br />
1 tsp chili powder<br />
1 pinch cayenne pepper<br />
4 tilapia filets, thawed<br />
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Preheat oven to 400ºF. Line your baking sheet with parchment paper. In a medium-sized bowl combine olive oil, garlic and seasonings. Dip each filet into the seasoning and place it on the baking sheet. Pour any remaining seasoning over the filets on the sheet and place the baking sheet in the oven. <br />
Bake for 10 minutes. <br />
Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-18861972934956793102013-05-18T10:27:00.003-07:002013-05-18T10:27:34.855-07:00Slow Cooker Mexican Chicken - Clean Eating <br />
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4 boneless, skinless chicken breasts<br />
1 cup Black Beans<br />
1 cup Corn <br />
1 small jar salsa (your favorite variety)<br />
1 Tbsp cumin<br />
1 Tbsp chili powder<br />
2 cups cooked brown rice<br />
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Add to slow cooker: chicken breast, beans, corn, salsa, cumin and chili powder. Mix and cook on low 8 to 10 hours. Serve with cooked brown rice. <br />
Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-63845839229485425252013-05-18T08:26:00.003-07:002013-05-18T08:26:39.892-07:00Texan Ranch Chicken Casserole1 large onion, finely chopped<br />
2 celery ribs, finely chopped<br />
1 medium green pepper, finely chopped<br />
1 medium sweet red pepper, finely chopped<br />
1 tablespoon canola oil<br />
1 garlic clove, minced<br />
3 cups cubed cooked chicken breast<br />
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted<br />
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted<br />
1 can (10 ounces) diced tomatoes and green chilies, undrained<br />
1 tablespoon chili powder<br />
12 corn tortillas (6 inches), cut into 1-inch strips<br />
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided <br />
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Directions<br />
In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder. <br />
Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings. <br />
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Nutritional Facts<br />
1 cup equals 329 calories, 12 g fat (5 g saturated fat), 65 mg cholesterol, 719 mg sodium, 31 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.<br />
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Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-58568910869165128342013-05-18T08:24:00.000-07:002013-05-18T08:24:01.426-07:00Taco Pizza1 lb. ground beef <br />
1 envelope taco seasoning mix <br />
2 (8 oz.) cans Pillsbury crescent rolls <br />
1 (16 oz.) can refried beans (I used the jalapeño kind) <br />
2-3 cups shredded cheddar cheese or Mexican blend <br />
1/2 cup chopped tomatoes <br />
1/4 cup sliced black olives <br />
4 green onions, chopped <br />
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Heat oven to 375 degrees. <br />
Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions. <br />
Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11 to 13 minutes or just until golden brown. <br />
Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer. <br />
Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion. Return to oven for 3-6 more minutes until cheese is melted. Serve immediately.Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-91104267664934749322013-05-18T08:22:00.000-07:002013-05-18T08:22:02.394-07:00Tortilla Chicken Casserole8 multigrain flour tortillas<br />
3 cups chopped chicken<br />
1 tablespoon olive oil<br />
1 cup chopped onion<br />
1 cup chopped red pepper<br />
19oz black beans<br />
14oz canned corn<br />
1 tsp chili powder<br />
3 cups salsa<br />
1 1/2 cups sour cream<br />
1 1/2 cup jalapeno monterey jack cheese, shredded<br />
1 1/2 cup cheddar cheese, shredded<br />
1 tablespoons finely chopped cilantroDirections<br />
Preheat oven to 350. Spray a casserole dish large enough to fit tortillas. Heat olive oil in sautéing pan; sauté onion and red pepper for 5 minutes, until softened. Mix in chili powder, remove from heat, stir in black beans and corn. <br />
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In a medium bowl, mix salsa and sour cream. Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses. Repeat 4 times, or until you reach the top of the casserole. *NOTE: Stop layering once you reach the top of your casserole dish and top with cheese* Cover and bake for 25 minutes. Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning. Let stand for 10 minutes before serving. Sprinkle with chopped cilantro and cut into 12 pie shaped wedges.<br />
Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-43230049742754533442013-05-18T08:20:00.001-07:002013-05-18T08:20:23.286-07:00Easy Fried RiceI plan on using brown rice....<br />
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3 cups cooked white rice (day old or leftover rice works best!)<br />
3 tbs sesame oil<br />
1 cup frozen peas and carrots (thawed)<br />
1 small onion, chopped<br />
2 tsp minced garlic<br />
2 eggs, slightly beaten<br />
1/4 cup soy sauce<br />
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On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0tag:blogger.com,1999:blog-1828553411591507039.post-64597522468190280812013-05-18T08:18:00.002-07:002013-05-18T08:18:26.145-07:00Amish Baked OatmealThis just looked really good!<br />
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1/2 cup milk<br />
1/2 teaspoon salt<br />
1 teaspoon baking powder<br />
1/2 cup sugar<br />
1 egg<br />
1/4 cup butter, softened<br />
1 teaspoon vanilla extract<br />
2 tablespoons oil<br />
1 3/4 cups quick-cooking oats<br />
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In a medium sized mixing bowl, beat egg. Add rest of ingredients except oats and mix thoroughly until well combined. Add oats and stir. Pour into a greased 8x8 baking dish. Bake at 350 for 35 minutes.<br />
Kaycehttp://www.blogger.com/profile/01919870445650856504noreply@blogger.com0