Posts Tagged ‘recipe’
Here is a recipe that I have been making pretty often lately. It doesn’t make the chicken look pretty but it tastes AMAZING. Trust me, you want to try it.
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken breasts
6 tablespoons honey
Combine all spices in a bowl.
Mix well, then add chicken breasts to the bowl and make sure they all are coated evenly with the spice mixture.
Broil chicken at 350F for 5 minutes on each side.
After the chicken is done cooking, brush the honey (make sure to only use 1/2) on the chicken and broil for another minute. Repeat this on the other side. Enjoy!
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 273.2
- Total Fat: 5.8 g
- Cholesterol: 114.5 mg
- Sodium: 716.0 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 1.0 g
- Protein: 27.8 g
Okay, I randomly found this recipe online yesterday and I decided to make it. I love how my confidence is growing in the kitchen and how I try new things every week. Me and my husband LOVED this one, and it’s actually good for you, since it has tons of protein, not too much fat, and barely over 200 calories per serving. I changed a couple of things and made it my own, so you should do the same! I hope you like it:
- 1 can tomato sauce (reduced sodium, if you can find it)
- 8 oz. crushed tomatoes (reduced sodium, if you can find it)
- 3 cups of penne pasta
- 2 cloves of garlic
- 1/2 cup of chopped onion
- 1 tbsp. extra virgin olive oil
- 1/2 cup low-fat cottage cheese
- 1/2 cup part skim ricotta cheese
- 2 oz. fresh grated mozzarella cheese
- 2 oz. fresh grated Parmesan cheese
- 1/2 tsp. rosemary
- 1 tsp. oregano
- 1/4 tsp. crushed red pepper
- Boil 3 cups of penne pasta
- Sautee onion and garlic in olive oil until golden brown
- Add crushed tomatoes and tomato sauce to onion and garlic
- Add rosemary, oregano and crushed red pepper to sauce and simmer
- As sauce simmers, mix ricotta, mozzarella, and cottage cheese in a separate bowl
- After 10 minutes, remove sauce from heat and add cheese mixture
- Add pasta to sauce/cheese mixture
- Transfer to baking dish and top with Parmesan cheese
- Bake for 10 minutes at 350ºF
- Let cool for 5 minutes and serve
- Servings Per Recipe: 8
- Calories: 206.3
- Total Fat: 5.3 g
- Cholesterol: 7.9 mg
- Sodium: 463.7 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 1.7 g
- Protein: 9.8 g
I know, I know. Last week’s recipe was also a lemon “something”. I love lemons, and I always have tons around my kitchen, so it’s easy for me to find excuses to cook with them.
Last week we were having some friends over for dinner, and I decided to try making lemon bars. I also thought I t would be a good idea to take pictures while I cooked, just in case something funny happened. I am happy to report that I followed the directions and my lemon bars came out pretty delicious. My friends love them and there were none left by the end of the evening!
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
1 tbsp lemon zest
1/2 cup butter, room temperature
4 large eggs
1 1/3 cups sugar
1 cup lemon juice, freshly squeezed and strained (about 5 lemons)
1. Preheat oven to 350F. Line 9×9-inch baking pan with aluminum foil.
2. Make the crust. In a large bowl, whisk together flour, sugar, salt and lemon zest. Cut butter into chunks and add to flour mixture. Blend in with an electric mixer at low speed until mixture forms coarse, sandy crumbs. Pour into pan and press mixture down (with your fingers or the back of a spoon) into an even layer.
3. Bake for 16-19 minutes, until just lightly browned around the edges.
5. When the crust comes out of the oven and is still hot, pour in filling mixture.
6. Bake for about 20 minutes, or until filling is set and does not jiggle when the pan is gently shaken.
7. Cool completely before slicing.
8. Top slices with confectioners’ sugar to serve.
- Servings Per Recipe: 24
- Calories: 131.0
- Total Fat: 5.1 g
- Cholesterol: 42.3 mg
- Sodium: 43.7 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 0.3 g
- Protein: 1.9 g
I hope you like these as much as me and my friends did! Feel free to post if you have any questions