Have y'all seen the show by Bobby Dean "Not my Mama's Meals"? It just started not too long ago, so there are only a few episodes! So far i am a fan! I have always loved Paula Dean and her cookin, but i can't eat like that every day because it is so unhealthy for the most part. I am excited Bobby takes her recipes and lighten's them up! So far these are a few that look the best that he's shared that i'm ready to try! Click on them for the recipe!
Lighter & Leaner Pimento Cheese Sandwiches
Gooey (with LESS) butter cake
Spicy Sweet Potato Chips
Heavenly Milkshake
I love good food for less calories! You can't beat it! :) Right now i am trying to be very concious of what i eat because my health is very important to me! I do however enjoy eating and like to find good things that are healthy or healthier than the alternative at least! I am going to be cooking my way through a few cookbooks starting with the book, Hungry Girl 200 under 200 by Lisa Lillien and also the book Slim and Scrumptious by Joy Bauer. I will share all the best recipes i find with y'all, because i know i'm not the only one out there trying to loose a little weight and get healthy ;)
Happy Monday! Have a great week!
Monday, January 23, 2012
Monday, January 9, 2012
Happy Monday!
Hey Hey!
I hope everyone had a wonderful weekend!
I have been thinking a lot about baking & cooking lately! I think mostly because i haven't had as much time as i have wanted to do it! I thought i would share a few recipes that look delicious & i am going to try this week! Most of them are hopefully pretty easy! :)
Grilled Balsamic Bruschetta Chicken
from: picky-palate.com
Instructions:
4 boneless skinless chicken breasts, thawed Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
8 slices fresh mozzarella cheese
Yum!
California Sandwich-
*this would we a good lunch too, but im going to try it for dinner with a few healthy sides
Spread pepper jack with chive spread and top with sprouts and chopped up avocado & tomato! Yummy & Healthy!
Cheesy Chicken and Rice Bake
from tastykitchen.com
Ingredients:
Red Velvet Brownies with white chocolate Buttercream Frosting
from: smells-like-home.com
These brownies look delicious & when red velvet is involved it is always good! I am going to make these for my husband as a treat this week for when he gets home from his business trip :) Can't wait!
Ingredients:
3 tbsp unsweetened cocoa powder
1 oz red food coloring (or a scant 2 tbsp)
2 tsp pure vanilla extract, divided
1/2 cup (8 tbsp) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 1/4 cups all-purpose flour
1/4 tsp salt
Directions:
Brownies-
Preheat the oven to 350 degrees F. Butter and flour an 8″x8″ baking pan.
In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.
Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter.
Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.
Frosting-
In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.
Yummy it's gonna be a good week! :)
I hope everyone had a wonderful weekend!
I have been thinking a lot about baking & cooking lately! I think mostly because i haven't had as much time as i have wanted to do it! I thought i would share a few recipes that look delicious & i am going to try this week! Most of them are hopefully pretty easy! :)
Grilled Balsamic Bruschetta Chicken
from: picky-palate.com
4 boneless skinless chicken breasts, thawed Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
8 slices fresh mozzarella cheese
4 Roma Tomatoes, seeded and diced
8 fresh basil leaves
8 fresh basil leaves
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar
Pinch of salt
1 Tablespoon balsamic vinegar
Directions:
1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.
Yum!
California Sandwich-
*this would we a good lunch too, but im going to try it for dinner with a few healthy sides
Cheesy Chicken and Rice Bake
from tastykitchen.com
Ingredients:
- 2 whole Boneless, Skinless Chicken Breasts
- 4 cups Cooked Brown Rice
- ¾ cups Frozen Corn
- 15 ounces, fluid Can Black Beans, Drained And Rinsed
- 1 cup Plain Greek Yogurt (or Sour Cream)
- 4 ounces, fluid Can Green Chilis
- ½ cups Salsa
- 1 cup Low-fat Cheddar Cheese, Plus More For Topping
- 2 Tablespoons Fresh Cilantro For Garnish
Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.
*To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and reheated.
*To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and reheated.
Red Velvet Brownies with white chocolate Buttercream Frosting
from: smells-like-home.com
Ingredients:
3 tbsp unsweetened cocoa powder
1 oz red food coloring (or a scant 2 tbsp)
2 tsp pure vanilla extract, divided
1/2 cup (8 tbsp) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 1/4 cups all-purpose flour
1/4 tsp salt
Directions:
Brownies-
Preheat the oven to 350 degrees F. Butter and flour an 8″x8″ baking pan.
In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.
Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter.
Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.
Frosting-
In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.
Yummy it's gonna be a good week! :)
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