Cajun Chicken Pasta

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I found this recipe on Skinnytaste and it is so good you won’t know you’re eating a skinny version of cajun chicken pasta.  The only thing I did differently was to use regular linguine instead of Dreamfields.  I just cannot get used to Dreamfields so I’ll stick to the regular.  I think whole wheat pasta would work, too, but whole grains bother my gout so I just stick to regular.

If you haven’t been to Skinnytaste ~ take a look!

Lighter Cajun Chicken Pasta

8 ozs uncooked linguine
1 lb chicken tenderloins
1 to 2 tsps Cajun seasoning ~ use more or less if you like
1 tbsp olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, thinly sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free, low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsps light cream cheese
fresh cracked black pepper
2 scallions, chopped
salt to taste
Cooking spray

In a small blender, mix mix milk, flour, and cream cheese and set aside. Make sure all veggies are prepped. Season chicken tenderloins with Cajun seasoning, garlic powder and salt.

Prepare pasta in salted water according to the package.

Heat a large skillet over medium-high heat; spray with cooking spray and add half of the chicken. Cook until no pink remains and set aside on a plate. Repeat with the other half of chicken. Set all chicken aside.

Add olive oil to the skillet and reduce to medium; add bell pepper, onion, garlic to skillet and saute for 3-4 minutes.

Add mushrooms and tomatoes and saute for 3-4 minutes or until all veggies are tender. Season with 1/ tsp salt, garlic powder, and fresh black pepper.

Reduce the heat and add the chicken broth and pour in the cream cheese,flour/milk slurry and stir for about 2 minutes.

Place the chicken back in the skillet, adjust salt and Cajun seasoning if needed.

Add the linguine and toss to coat the linguine.

Sprinkle the green onions over the top and serve.

Makes 4-6 servings.

Happy Cooking!

Strawberry Sour Cream Jello Salad

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I’ve made no secret of the fact that I love jello.  It’s weird, I know, but I crave the stuff.  At one of my daughter’s bridal showers, this salad was on the table and I was in heaven.  I didn’t get the recipe right them so I searched around until I found it.

It’s easy to make but takes a little planning.  I made it with sugar-free jello and less fat sour cream so it was not full of sugar and fat.  Mr. Meat Eater loved it, too, and I think it would be great for picnics or BBQs.

Strawberry Sour Cream Jello Salad

1 large box strawberry jello ~ I used sugar-free
1 small box strawberry jello ~ I used sugar-free
2 cups boiling water
2 (10 oz) boxes frozen strawberries ~ I used berries in light syrup
1 (20 oz) can crushed pineapple
1 (16 oz) container sour cream ~ I used less fat

Mix boiling water with jello in a large bowl. Add strawberries (Frozen is fine) and pineapple ~ all the juices from the fruit go in too.

Pour half this mixture in a 13×9 pan and leave the other half in the bowl. Put both in the refrigerator. When the bottom layer has jelled, spread sour cream over it. Pour thickened jello from the bowl carefully over the sour cream.

Chill until the all the jello is firm.

Makes 8-10 servings

Happy Cooking!

Red, White and Blue Trifle

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This trifle is another recipe that I’m reblogging since it’s perfect for July 4th.

It’s very easy to make and looks very patriotic.  You can make it with all sugar-free products like I do or use the regular products ~ it’s great with either.  This recipe uses help from prepared products, but you can always make yours from scratch.  I always use more fruit than necessary and I never use the banana since I’m not much of a banana fan.

Red, White, and Blue Trifle

1 1/2 cups cold milk
1 (4 ounce pkg.) cheesecake flavor instant pudding
1 (8 oz.) Cool Whip, thawed
16 ounce frozen pound cake, thawed
2 cups sliced strawberries
1 cup blueberries
1 cup sliced banana

Mix together the milk and pudding mix and beat with a wire whisk for 1-2 minutes or until well blended. Gently stir in the thawed Cool Whip.

In a trifle bowl or large glass bowl, layer half the cake cubes, half the fruit, and half of the pudding/Cool Whip mixture. Repeat layers, ending with pudding/Cool Whip mixture.

Chill at least 2 hours before serving.

Makes 12 servings

Happy Cooking!

Southwest~Style Cod

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I really like fish and seafood and I don’t make it nearly enough.  Last week my local grocery had US caught cod fillets on sale and happened to have recipes for it right at the counter so I bought the cod and grabbed a recipe.  The recipe was very easy and was excellent.  I’ll be making it again for sure!

Southwest~Style Cod

2 lbs fresh cod fillets
1/2 cup grated Parmesan Cheese
1/4 cup yellow corn meal
2 tbsps flour
1 tsp paprika
1/2 tsp black pepper

Spray a baking dish with cooking spray and set aside.

Mix all ingredients except cod in a Ziplock bag. Add the cod and shake until the fish is well coated. Place coated fish in the prepared dish. Sprinkle with any remaining cheese mixture over the fish.

Bake at 400º for 12 to 15 minutes or until the fish flakes when tested with a fork.

Makes 4 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Blueberry Lemon Tart

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This is such a delicious dessert and I made it as low sugar as I possibly could so I could have a piece.  I don’t think I would use the full sugar next time ~ it’s perfect without.

Instead of the vanilla cookie crust, I made a graham cracker crust using the box directions and I did use the amount of sugar called for on the box ~ but I used 3 very scant tablespoons.  It was probably more like 1 1/2 to 2 tbsps.  The rest of my changes you’ll see on the ingredient list.

The recipe came from Food.com and was posted by TasteTaster.  I seem to be cooking from Food.com alot lately.

Blueberry Lemon Tart

Crust:
35 vanilla wafer cookies, crushed (1 1/2 cups)
1 egg white, beaten
1 tablespoon butter, melted

Filling:
1 1/4 cups low-fat milk
4 ounces instant lemon pudding mix ~ I used sugar-free
1 1/2 teaspoons finely grated lemon peel ~ I used grated peel from a whole lemon
1 cup frozen whipped topping, thawed ~ I used sugar-free

Topping:
2 tablespoons sugar ~ I used 1 tbsp of Splenda blend
1 teaspoon cornstarch ~ I used a heaping tsp
3 tablespoons water
1 1/2 cups blueberries, fresh or frozen ~ I used frozen wild blueberries
1 tablespoon lemon juice

Crust:
Heat oven to 400º. Lightly spray tart pan with removable bottom, 9×1 inch, with cooking spray.

Mix crushed cookies, egg white and butter until crumbly. Press onto bottom and up the side of pan. Bake 8-10 minutes or until light golden brown; cool.

I made a graham cracker crust and followed the directions on the box for a pie crust.  To make a good crust, I take a measuring cup and press it against the corner of the pan like so:

Filling:
Beat milk, pudding mix and lemon peel in medium bowl with electric mixer on low speed about 2 minutes or until smooth.

Chill 5 minutes.

Fold in the whipped topping and spread the filling over the crust.

Cover and refrigerate at least 2 hours until chilled.

Topping:
Mix sugar, cornstarch and water in 1-quart saucepan the stir in 1/2 cup of the blueberries.

Heat to boiling then reduce heat to medium-low and cook about 5 minutes or until slightly thickened.

Stir in lemon juice and remove from heat. Cool 10 minutes.

Stir in remaining 1 cup blueberries and cover and refrigerate at least 1 hour until chilled.

Spread over prepared tart.

Keep tart in the refrigerator.

Makes 8 servings

Happy Cooking!

Peach Blueberry Crostata

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We had friends stop by that we hadn’t seen in almost 30 years so I wanted to make some nibbles without making the lunch thing.  We had a great time and really picked up right where we left off 30 years ago.

I made this crostata (it makes 2) with some variation since I KNEW it would juice all over and make a mess.  It started out as a Cooking Light recipe but needed some help in the juice department.  It’s really very good and uses little sugar so the taste of the fruit really comes through.  Because of that, make sure you use fruit tha tis nice and ripe.

Peach Blueberry Crostatas

1 (15 oz) pkg refrigerated pie crusts, such as Pillsbury brand
6 cups peeled, sliced fresh peaches
1 cup fresh blueberries
1/4 cup sugar
1 egg, beaten and mixed a a tsp or 2 of water
3 or so tbsps instant tapioca
Turbinado (sugar in the raw) or granulated sugar for sprinkling

Line a baking sheet with parchment paper. Unroll one dough on top of the parchment. Brush the dough (this will be the inside) with the egg wash and sprinkle with some tapioca.

In a bowl, mix the peaches, blueberries, sugar, and 1-2 tbsps tapioca. If your fruit is very juicy, add the 2 tbsps. I ended up using 2 tbsps.

Arrange half of the fruit in the middle of the dough, leaving a 3 inch border all around the edge. Fold the edge toward the center, gently. Brush egg wash over the dough and then sprinkle with the turbinado sugar.

Bake at 425º of 10 minutes then reduce oven temperature to 350º and bake an additional 20 minutes or until the dough is browned.

Repeat this same procedure with the other dough. I baked both of mine at the same time.

Serve warm or at room temp.

Each crostata serves 4.

Happy Cooking!

Green Beans with Cherry Tomatoes

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This recipe came from Eating Well I think although I didn’t find it there.  It’s a super simple and delicious side dish that goes with just about any main dish.  I used green beans and cherry tomatoes I got from the CSA bag I get every week.  Try it with super fresh green and tomatoes ~ out of this world!  It has little fat and it low calories to boot!

Green Beans with Cherry Tomatoes

2 tsps olive oil, divided
1 lb green beans, trimmed
1/2 cup water
1 cloves garlic, minced
1 1/2 cups cherry tomatoes, halved
1 tbsp balsamic vinegar
salt and pepper to taste

Heat 1 tsp olive oil in a large skillet over medium-high heat. Add green beans and saute, stirring often, about 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, about 3 minutes or until tender crisp or a few minutes longer if you like your beans more tender.

Push the beans to the side of the pan, add the rest of the oil and the garlic and saute until the garlic is fragrant, about 30 seconds. Add the tomatoes and stir everything inthe pan together and cook until the tomatoes begin to break down, 2 to 3 minutes.

Remove from heat, stir in the vinegar and the salt and pepper and serve.

Makes 4 servings.

Happy Cooking!

Raspberry Delight

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I was looking for a sugar-free, fat-free dessert after all the dessertiness of the holidays, and I found this in the recent issue of Kraft’s Food and Family magazine.  The recipe didn’t call for sugar-free, fat-free ingredients but I subbed them in and it worked great!  Even my full sugar, full fat loving DH couldn’t tell.

Now if, like lots of people, you don’t like Cool Whip, just sub in whipped whipping cream but just know that it will no longer be fat free.  You can alsochange the jello flavor and fruit to any you like.

This would be a terrific dessert in the heat of the summer!

Raspberry Delight

1 3 oz pkg sugar free raspberry jello
3/4 cup boiling water
2 cups frozen raspberries (do not tha)
1 cup fat free Cool Whip, thawed

Mix boiling water and the package of jello in a large bowl and stir until the jello is completely dissolved, about 2 minutes or so.

Stir the frozen fruit into the jello and keep stirring until jello starts to thicken. Add 1/2 cup of this mixture to the cool whip and stir until blended.

Spoon cool whip mixture into 4 dessert dishes and cover with the remaining jello mixture.

Refrigerate for at least 15 minutes or until set.

Makes 4 servings.

Happy Cooking!

Raspberry Coffeecake

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My very favorite berries are raspberries.  I’ve been known to buy a package and eat the whole thing in one sitting.  They are just so good.

This is another cheaters coffeecake using crescent rolls for the dough.  It’s not hard to make but takes a bit of time.  It makes a large coffeecake so this would be good if you are having weekend company.  I adapted the recipe from the Pillsbury website and used low fat cream cheese, Splenda blend and low fat crescent roll dough.

Raspberry Coffeecake CW

Raspberry Coffeecake

Cake:
2 (8 ounce) cans crescent rolls
1 tsp sugar or Splenda blend

Filling:
1 (8 ounce) cream cheese, softened
1/4 cup sugar or 2 tbsps Splenda blend
2 tsps grated orange peel
1 tsp vanilla
1 egg
1 pint fresh raspberries

Glaze:
1/2 cup powdered sugar
1 tbsp butter, softened
2 tsps orange juice

Heat oven to 350º.  Spray a pizza pan with cooking spray.

Separate dough into 16 triangles; reserve 4 triangles for the top of the coffeecake. On prepared pizza pan, arrange 12 triangles in a circle with the points to the center, leaving a hole in the center. Press dough to form a ring, pressing the perforations together to seal. Fold outer and center edges up 1/4 inch.

In a bowl, combine all the filling ingredients except for the raspberries and mix well. Very gently stir in the raspberries (try not to break them up). The mixture is fairly thin. Spoon mixture over the prepared crescent dough.

With scissors, but the reserved triangles into thirds. Put the 1 tsp sugar on a plate and press each third into the sugar (you may need more sugar). Arrange pieces into a spoke fashion on top of the filling; carefully pressing to seal at the center and the edges.

Bake at 350º for 25 to 30 minutes or until golden brown. Mine took 25 minutes exactly. Cool for 10 minutes.

While cooling, mix up the glaze by combining all the ingredients until smooth. Drizzle over the top of cooled coffeecake. Serve warm.

Makes 12 servings.

Happy Cooking!

My Signature

Berry Crostata

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I’ve seen these types of recipes called crostatas (or crostadas) and galettes and I was wondering which is right.  According to wikipedia, a crostata is a free-form pie Italian in origin while a galette is French in origin and is more like a free form thin pancake with a savory filling.  I guess you can choose which name you like better and since crostata is a free form pie, I’ll go with that.

I didn’t follow a recipe for this crostata.  I had a bunch of berries in my refrigerator that had to be used up and I didn’t really feel like doing anything complicated so I decided to do a crostata, as low in sugar as possible.  It turned out great!

Of course you can use whatever ripe, summer fruits you like but if using berries, when you clean the berries, make sure you dry them off good before putting them in the pie because you don’t want too much juice overflowing the sides of your crostata.

Crostata CW

Berry Crostata

1 unbaked pie crust, homemade or store bought
1 pint strawberries, cleaned and sliced
1 pint blueberries, cleaned
1/4 cup Splenda blend or 1/2 cup sugar (more or less depending on how sweet your fruit is)
1 tbsp flour
small amount of milk to brush on sides of crust
small amount of turbinado sugar to sprinkle over crust

Preheat oven to 425º.

Cover a pizza tin with parchment paper and place pie crust on the parchment.

In a bowl, mix the berries, Splenda blend and flour together gently. Pour berry mixture into the middle of the pie crust, leaving a good 1-2 inch edge on the pie crust for folding.

Fold the edges of the pie crust over the berries.

Brush milk on the edges of the crostata and sprinkle turbinado sugar over the milk.

Bake at 425º for 10 minutes, reduce heat to 350º and continue baking for 20 minutes or until crust is golden brown.

Makes 6 servings.

Crostata CW 2

Crostata CW 3

Happy Cooking!

My Signature