Thursday, January 31, 2008

Chicken and Black Bean Taco Salad with Chipotle Dressing

This is ABSOLUTELY my favorite! A little high in the sodium department but who cares, just drink an extra glass over water tomorrow...

4 (8") 97% fat-free flour tortillas
Cooking spray
6 c. shredded iceberg lettuce, divided
1 1/2 c. chopped cooked chicken breast
1/3 c. taco sauce
1/2 t. chopped canned chipotle chile in adobo sauce
3/4 c. canned black beans, rinsed and drained
1 1/2 t. chili powder
1 t. minced garlic
1 c. chopped tomato
4 large tomatillos, coarsely chopped
2 T. chopped fresh cilantro
1/4 c. (1 oz.) shredded monterey Jack
2 T. sliced green onions
3/4 c. fat-free Ranch dressing
1 T. chopped chipotle chili in adobo sauce

1.) Preheat oven to 400.
2.) Coat both sides of tortillas with cooking spray; place in pyrex bowls. Gently press tortillas into bowls. Bake at 400 for 5 minutes or until lightly browned. Cool 5 minutes in bowls. remove from bowls and cool completely.
3.) Place 1 1/2 c. lettuce in each tortilla bowl.
4.) Combine chicken, taco sauce, and 1/2 t. chipotle chili in a small bowl. Spoon evenly into each tortilla bowl.
5.) Combine black beans, corn, chili powder, and garlic in small bowl. Spoon evenly into tortilla bowls.
6.) Combine tomato, tomatillos, and cilantro in a small bowl. Spoon evenly into tortilla bowls. Sprinkle salads evenly with green onions and cheese.
7.) Combine ranch dressing and 1 T. chipotle chile; drizzle over salads.
YIELD: 4 servings

Calories 376
Protein 28.1g
Fat 7.0g
Carb 52.1g
Fiber 6.9g
Cholesterol 53mg
Iron 3.6mg
Sodium 1132mg
calcium 229mg

Tuesday, January 29, 2008

Heidi's Wedding

So...this is what I was up to this weekend, just in case you are interested :)
Iced smooth with coarse sugar, satin ribbon, and fresh orchids.

Another Jay-squawk
And I took this pic because I thought it was cool...The stem of the leave froze to the driveway and then the wind blew it around in a circle! Instead of a crop circle, it's a driveway disk....or a snow sphere...or a idk, i'm a dork.

Sunday, January 27, 2008

Kids...gotta love 'em

So, we were going to go to the gym Friday night and had the boys start the car so it could warm up. The baby had a melt-down so we decided not to go and sent Dorian out to turn the car off. Well, the keys were missing since then. I searched every square inch of the upstairs. Laundry, trash, toy boxes, coats, backpacks, cabinets...everywhere. Had to have my step-mom come pick us up so i could borrow Dad's Blazer to deliver my wedding cake for Saturday. Sunday morning I came downstairs, searched the other kitchen and was on the last room of the house, dumped the toy box, sorted the toys as usual (cuz i'm OCD) and was putting the legos back in the lego box and what do i find? MY KEYS! HALLELUJAH..seriously, it was going to be $100 for a new key plus the ring also held our only house key so we would've needed a new lock on the front door too! Now tell me, how the heck did the keys make it into the lego box? I sure would like to know! :)

"The Culprit"

Saturday, January 26, 2008

Chicken Breast with Avocado Salsa

One day I will get ambitious and start taking pictures of these dishes! :)

1 1/2 t. ground cumin
1/2 t. garlic salt
1/2 t. chili powder
4 (4 oz.) boneless, skinless chicken breast halves
1 t. vegetable oil
1/2 c. chunky salsa
1/2 c. diced, peeled ripe avocado
1/4 c. chopped fresh cilantro

1.) Combine the first 3 ingredients; sprinkle over both sides of chicken
2.) Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes. Turn chicken, and add salsa to pan. Cover, reduce heat, and simmer 7 minutes or until chicken is done.
3.) Transfer chicken onto individual serving plates. Stir avocado and cilantro into salsa in pan; cook just until heated through. Spoon salsa mixture over chicken YIELD: 4 servings

Calories 177
Protein 27.0g
Fat 5.7g
Carbs 3.4g
Fiber 1.6g
Cholesterol 66mg
Iron 1.4mg
Sodium 357mg
Calcium 28mg

Thursday, January 24, 2008

Marsala-Style Chicken

1 1/2 lbs. skinless, boneless chicken breast halves
1/3 c. flour
1/2 t. salt
1/4 t. pepper
1 t. olive oil
3/4 c. fat-free, lo-sodium chicken broth
1/3 c. Marsala wine
2 t. cornstarch
2 t. chopped fresh thyme
2 t. fresh lemon juice
1/4 t. salt
1/4 t. garlic powder
Cooking spray
1 (8-oz) package of presliced mushrooms
1 T. light butter
1 T. chopped fresh parsley

1.) Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4" thickness using a meat maller or rolling pin. Cut into 2" pieces.
2.) Combine flour, slat, and pepper in a large ziploc. Add chicken; seal and shake to coat.
3.)Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4-5 minutes on each side or until done. Remove chicken from pan; keep warm.
4.) Combine broth and nect 6 ingredients in a small bowl.
5.) Coat pan with cooking spray. Add mushrooms; saute 3 minutes or until tender. Add broth mixture; bring to a boil. Cook over medium-high heat 4 minutes or until thick, stirring constantly. Stir in butter. Spoon over chicken. Sprinkle with parsley. (serve over egg noodles if desired, noodles not included in nutritional info) YIELD 4 servings

Calories 262
Protein 42.8g
Fat 5.0g
Carbs 10.1g
Fiber 1.0g
Cholesterol 104mg
Iron 2.1mg
Sodium 674mg
Calcium 30mg

Wednesday, January 23, 2008

Artichoke-Pepperoncini Pasta Salad

a little spicy but YUMMMM!!!

1 c. uncooked whole wheat rotini
2 c. grape or cherry tomatoes, halved
1 (14.5 oz) can artichoke hearts, drained and coarsely chopped
12 kalamata olives, pitted and chopped
1/4 c. chopped fresh parsley
1/4 c. chopped red onion
1/4 c. pepperoncini peppers
1 T. dried basil
2 T. cider vinegar
2 T. olive oil
1 1/2 t. dried oregano
1 garlic clove, minced
1/4 t. salt

1.) Cook pasta according to package directions, omitting salt and fat.
2.) Meanwhile, combine tomatoes and next 11 ingredients in a large bowl. Set aside.
3.) Drain pasta and rinse with cold water; drain. Add pasta to salad mixture. Toss gently to coat. Let stand 10 minutes. YIELD 7 servings (3/4 c. each)

CAlories 144
Protein 4.4g
Fat 6.0g
Carb 20.1 g
Fiber 3.6g
Chol 0mg
Iron 1.5mg
Sodium 575mg
Calcium 34mg

Chicken and Pesto Pasta Salad

It was hard to stop at just one serving, this is super flavorful!

1 3/4 c. uncooked small seashell pasta
1 c. chopped, cooked chicken breast
1/4 c. diced red bell pepper
1/4 c. pine nuts
1/4 c. sliced leek
2 T. commercial pesto
1/4 t. salt
1/8 t. black pepper
3 T. preshredded Parmesan cheese

1.)Cook pasta according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.
2.) Combine pasta and remaining ingredients in a large bowl. Serve immediately, or cover and chill. YIELD 4 servings (1 1/2 c each)

Calories 216
Protein 15.1g
Fat 11.2g
Carbs 14.1g
Fiber 2.0g
Cholesterol 38mg
Iron 1.5mg
Sodium 38.1mg
Calc 111mg

Sunday, January 20, 2008

Creamed Chicken with Noodles

Well, it's the first of the year and everyone on the planet is trying to shed some pounds it seems. I am also trying to lose some weight so I thought it might be fun to post when I find a really good recipe. My mom and I collect cookbooks and over the years, I have collected quite a few Weight Watchers ones and we use them a lot. When i find a really good recipe, I will put it on here so maybe you guys can try it out too! :)

I have also decided that Girl Scouts should deliver their dang cookies in December for two reasons:
1.) you could give them as gifts so people would buy more boxes
2.) EVERYONE is dieting in January!

Anyways, our latest favorite recipe is:

Creamed Chicken with Noodles
1C. uncooked wide egg noodles
1/4 c. flour
1/2 t. salt
1/4 t. dried rubbed sage
1/4 t. dried rubbed thyme
1/4 t. pepper
1 1/4 c. fat free, less sodium chicken broth
1 1/4 c. 1%low-fat milk
1 T. butter :)
1 (8 oz.) pkg. presliced mushrooms
1/2 c. chopped onion
1/2 c. thinly sliced celery
2 c. chopped, cooked chicken breast
1 c. frozen peas, thawed
1/4 c. chopped fresh flat-leaf parsley

1. Prepare asta according to package directions, omitting salt and fat.
2. While pasta cooks, combine flour, and next 4 ingredients in a large bowl. Slowly whisk in broth and milk.
3. Metl butter in a large nonstick skillet over medium0high heat. Add mushrooms, onions, and celery; cook, stirring constantly, 6 minutes or until almost all liquid id absorbed and onion is tender. Stir in broth mixture; bring to boil, reduce heat, and cook, stirring constantly, 4 minutes or until thick and bubbly. Add chicken and peas; cook 3 minutes or until heated through, stirring occasionally. Stir in parsley and serve over hot pasta. Yield:4 servings

Per serving:
Calories 324
Protein 38.8g
Fat 6.1g
Carb 39.5g
Fiber 3.8g
Cholesterol 74mg
Iron 2.9mg
Sodium 819mg
Calcium 132mg

Friday, January 18, 2008

This weekend...

A craps table birthday cake...
A birthday fit for a princess...
And another trip to the hospital...Molly fell face-first into the carpet and shoved her front teeth up into her gums. Dentist says we are lucky though, nothing else was damaged and the teeth don't need to come out... And she looks a little like Planet of the Apes with her face all swollen :(

Thursday, January 17, 2008

Well...I can tell you guys right now that this blog is going to start out very basic. I am computer retarded but since all the cool kids have blogs now, I thought I needed one too. Josh and Jenny, the worlds best phtographers, if you make fun of my blog or my pictures...I swear...NO CAKE FOR YOU! (get it? like the soup nazi?) I know...I'm a dork. Anyways, I am going to attemp to post some pics of cakes from the bridal show this past weekend, we'll see how it goes.

This cake is iced in buttercream and handpainted to match the cake plate. I almost didn't take this cake because I wasn't sure if I liked it but I sure am glad I drew a lot of attention. Even the guys from HyVee came over and took a picture of it.

The rest are just randon cakes...nothin' spectacular.

And then, after spending the entire day at the bridal show, I come home to relax and what happens? My son breaks his arm so I sit in the ER forever!