Buffalo Chicken Cupcakes In case you didn’t know it, I used to live in a commune. Not like a hippy commune, with tents and guitars and hemp, but a nice 3 bedroom Cape Cod. There were 3 couples, 2 of which were married. Wow. Anyway, back then there was little cooking going on. One of our favorite places to get delivered was a little pizza place. It was delicious. You see, the guys who ran the place were pot heads. To order was worth the gamble though. Sadly, that place is no longer in business, but I still get a hankering for those melty chicken cupcakes. Buffalo Chicken Cupcakes. No growlights required. Ingredients 1 recipe Pizza Dough1 onion, chopped 1 pound boneless, skinless chicken breast, cut into small pieces 2 tablespoons butter 1/2 cup favorite Buffalo Sauce (I used Texas Pete Buffalo Wing Sauce2 cups fresh mozzarella Instructions Saute chopped onions in butter over medium heat. Recipe Owned by Susan Whetzel, www.doughmesstic.com
How to Make Stuffed Artichokes Nom, nom, nom. Oh, I’m sorry, I didn’t see you! I was too busy attacking the artichokes! These artichokes weren’t always so delicious. Don’t let this pile of beautiful, green artichokes fool you. He looks fairly innocent, right? Look closer. No worries, though. Once they’re cleaned, they’re really easy to deal with. This dish take about 50 minutes to cook, so start them about an hour before you plan on serving dinner. This is the third recipe in our Thanksgiving for Under $50 series, sponsored by Sam’s Club. Stuffed Artichokes Artichokes4 large artichokes 2 cups panko breadcrumbs 1/2 cup grated Parmesan zest and juice of 1 large lemon kosher salt ground white pepper ground garlic 1/4 cup olive oil Braising liquid1 1/2 cups water 1/2 cup white wine 1/4 cup olive oil 1 lemon, halved Serves 4-6, depending on if folks share Clean and prep the artichokes Grab your artichokes. If you know how to do this, skip on ahead. Take one artichoke. Repeat until you’ve completely disarmed the little bugger.
Eat Skinny Be Skinny: Easy Peasy Skillet Lasagna Before we begin, I have to share the cutest flipping photograph of my little pooch. I mean, his face, I just…want to kiss it all the time. I sometimes think there is no better start to the morning than a cute puppy face. So CUTE! Okay, let’s move onto food. The only thing better than a gooey lasagna is a gooey lasagna that takes half the time to make. Sure, it’s not as pretty as stacked lagasna made with vibrant vegetables, but guys, trust me when I say this, it’s JUST as savory, creamy, decadent and delicious. If not more. In addition to being oh-so-yummy, this skillet lasagna is lighter than most, completely vegetarian AND has only 7 Weight Watchers Points Plus points! Plus, wine has 4 points, so you know that’s being calculated in there too. So when I find meals like this that are SO mouth-watering you are thinking “and here’s another 6 pounds” with each bite for LESS THAN 8 points per hearty cup? Maybe someday I’ll let you all be privy to my dance moves. Ingredients: Directions: Claire
Rigatoni with Artichokes, Garlic, and Olives Recipe Pasta Italiana | Kyle Books, 2012 I have always found artichokes a little bit like Marmite—you love them or you hate them! In my case, I absolutely adore them. Never ever buy artichokes that are preserved in brine because they aren’t worth eating. LC Simple Is As Pasta Does Note Simple is as simple does…or, in this case, simple is as pasta does, given how a handful of ingredients can come together so well. Quick Glance 20 M 30 M Serves 4 Ingredients 12 to 16 ounces rigatoni2 tablespoons salted butter6 tablespoons olive oil2 garlic cloves, peeled and finely chopped2 tablespoons finely chopped fresh rosemary1/2 cup pitted Kalamata olives, halved6 artichoke hearts in oil, drained and cut into quarters1/3 cup plus 1 tablespoon dry white wine Finely grated zest of 1/2 orange (or, if you prefer, the zest of a small lemon) Salt and freshly cracked black pepper to taste Parmigiano-Reggiano (optional) Directions 1. Hungry for more? Testers Choice Testers Choice
Stuffed Mushrooms Few things in life give me more joy than this. A mushroom cap stuffed with a glorious mixture and baked until golden brown and sizzling. I could pop ‘em in my mouth every day till Kingdom Come and I’d never get tired of them. Which brings me to something I’ve discovered about stuffed mushrooms: I actually prefer to stick to small/medium mushrooms, rather than the gargantuan caps you see in restaurants. I love these things. But I’ve always been a very nostalgic eater. Let’s get the fun out of the way: you’ll need white wine. You’ll need mushrooms. 24 ounces of the white button suckers. I’ve always been really good at math. You’ll need 1/3 pound (1/3 package) hot breakfast sausage. Go ahead and brown it in a skillet, making sure it crumbles into fine bits as it cooks. When it’s thoroughly browned, remove it to a plate to cool. Grab a medium yellow onion… Cut it in half from root to tip… Lay one half on its side and peel off the outer layer… Then dice it very finely. Four cloves of garlic.
Low Fat Baked Ziti with Spinach A perfect week night meal the whole family will enjoy. Baked ziti is a favorite in my home, sneaking spinach into it is a great way to get your picky kids to eat more leafy greens without any complaints. Perfect with a garden salad on the side. This makes enough for eight, so if you have a small family, you'll probably have leftovers for lunch or freeze the rest for convenient freezer meals. Note: I made slight adjustments to the original recipe to make it better, if you have an old printout of this, you may want to re-print it. Low Fat Baked Pasta with SpinachSkinnytaste.comServings: 8 • Size: 1/8th portion • Old Points: 6 pts • Points+: 8 ptsCalories: 296 • Fat: 7 g • Protein: 16 g • Carb: 44 g • Fiber: 5.5 g • Sugar: 5 gSodium: 524 mgIngredients: Preheat oven to 375°F. In a large pot of salted water, cook pasta according to instructions until al dente. Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add sauce to the pasta and combine the ziti.
Cilantro-Lime Marinated Flank Steak Cilantro-Lime Marinated Flank Steak I saw this marinade recipe in the June 2012 issue of Cuisine at Home and decided to make it for dinner. I marinated the beef in half of the marinade for 3-4 hours before grilling it up. I served the flavorful and tender flank steak with the other half of the marinade as a dipping sauce. My kids could not get enough of this steak and tart dipping sauce. Place the cilantro, lime juice, oil, garlic, green onions, Serrano chile, and sea salt together in a bowl. Remove the steak from the refrigerator 30 minutes prior to grilling.
Roasted Tomato and Thyme Soup | the sophisticated gourmet Tuesday, September 6th, 2011 In all honesty, much baking hasn’t been done in the past few weeks. There was a lemon drizzle cake, some cookies, and a few other things, but that’s about it. Days have become busier, and fall is slowly beginning to settle in. At the very moment that I write this, I sit with a cup of tea, and a notepad filled with notes for this post. It was like this last month. During the hurricane, all I could think about was the moment I made a this soup for myself, which I had made during the first week of much needed rain. After a few moments of thinking what to do with the tomatoes, I preheated the oven, pulled a baking tray and cutting board out of the cupboard, and began chopping and slicing at onions, a small head of garlic, and the crimson red tomatoes. The warm soup was tasted for seasoning and then ladled into my favorite enamel bowl, and the cheese-covered bread was bedecked with chives and set to float on top of the sunset colored soup.
Grilled Chicken with Spinach and Melted Mozzarella Grilled chicken doesn't have to be boring, top it with sauteed spinach with garlic, mozzarella cheese and roasted peppers and you have a quick and easy chicken dish your family will love! This is perfect for any busy weeknight; serve with pasta or a simple salad for a low carb meal. On hot days, no need to turn your oven on, you can do this all on the gas grill, put the chicken back in the bbq with indirect heat until the cheese melts. I used homemade roasted peppers for this but jarred peppers would work perfectly fine. Grilled Chicken with Spinach and Melted Mozzarella Gina's Weight Watcher Recipes Servings: 6 • S Size: 1 cutlet, spinach, cheese • Old Points: 4 pts • Points+: 4 ptsCalories: 153.3 • Fat: 4.2 g • Protein: 24.5 g • Carb: 4.0 g • Fiber: 1.3 g • Sugar: .7 g Ingredients: Preheat oven to 400°. ) or grill outside on a gas grill. Meanwhile, heat a sauté pan on medium heat. When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-up.
Parmesan Cheese Spread Recipe Woah - what a week. I'm sitting in the lobby of a hotel in New York, and quite a lot has unfolded since I last checked in. The short version is: I flew to New York for the James Beard Awards, and then (holy s**t) I won one. I'm making my way back home now, and my fingers are crossed that some of my photos from the past few days turn out. In the meantime, I'll leave you with this. It's also completely customizable on a whim. Thanks again to everyone for the nice notes. You're going to want to use a Microplane grater here - the finer and whispier the cheese is grated, the better. this is also a perfect fit for Pecorino cheese, and I've been working on an aged gouda version using a bit of IPA (India Pale Ale) in place of the wine you see here. Combine the cheese, olive oil, and wine in a jar or bowl. When I want to serve the cheese, I typically scoop out a bit into a separate smaller bowl or plate, and incorporate any add-ins (or drizzles) at this point. Makes ~1 1/2 cups of spread.
Chicken and White Bean Stuffed Peppers These flavorful stuffed peppers are high in fiber and very filling. Serve this with a side salad for a complete meal. This is a great way to use up leftover chicken. If you don't have any leftover chicken breast, my favorite way to make shredded chicken is in the crock pot. Chicken and White Bean Stuffed Peppers Gina's Weight Watcher Recipes Servings: 5 • Serving Size: 2 halves • Old Points: 6 pts • Points+: 8 pts Calories: 303.7 • Fat : 5.9 g • Protein: 29.9 g • Carb : 34.9 g • Fiber: 6.5 g Ingredients: 2 tsp olive oil 1 onion, chopped 4 cloves garlic, chopped 1/2 half red bell pepper 1/4 cup parsley (or cilantro) 5 bell peppers (red or green) 14 oz shredded cooked chicken breast 1/2 tsp cumin adobo (or salt) to taste 15.5 oz can white beans 1/2 cup reduced fat shredded cheddar Directions: In a medium pan, heat oil on medium heat. Preheat oven to 350°.
Green Chile and Cheese Egg Bake Green Chile, Bacon and Cheese Egg Bake Dear Loving Family of Mine, I’d really like a break from cooking on Mother’s Day this year. And I’d like to spend the day with you, if you don’t mind. I figure I work pretty hard all year long to be a good wife and mother, so here’s what I’d like my Mother’s Day to look like this year. Then I’d like to watch a movie in my pajamas with my family snuggled on the couch beside me. Lounging by the pool in the late afternoon sounds like a nice idea, unless we’re meeting up with friends. If I were to choose a lovely dinner it would be something on the grill… something summery and fresh and light. Love, Mom Happy Mother’s Day weekend to all of those hard-working Moms out there– hope you get a day of relaxation (like me!) P.S.