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Very good recipe. It made enough for two nights of meals and some. Could serve hot or cold. It has a delicious, tangy-sweet flavor that everyone will love.
Note: You could buy already cut up chicken (i.e. boneless, skinless chicken breasts, drumsticks, etc.) to save on time and just marinate it in the Rosemary mixture and add the apricot mixture when baking.
Ingredients:
4 garlic cloves, crushed with garlic press
2 teaspoons salt
1 teaspoon dried rosemary, crumbled
1/2 teaspoon ground black pepper
2 chickens (3-4 pounds each) each cut into quarters and skin removed from all but wings
1/2 cup apricot preserves
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1. In cup, combine garlic, salt, rosemary, and pepper; rub mixture on chicken. Place chicken in large bowl or ziptight plastic bags; cover or seal bags and refrigerate chicken 2 hours to marinate.
2. Preheat oven to 350 degrees F.Arrange chicken, skinned side up, in 2 large roasting pans (17" by 11 1/2") or 2 jelly roll pans (15 1/2" by 10 1/2"). Roast chicken 25 minutes, rotating pans between upper and lower oven racks halfway through roasting.
3. Meanwhile, in small bowl, with fork, mix apricot preserves, lemon juice, and mustard. Brush apricot mixture over chicken. Continue roasting, rotating pans after 10 minutes, until juices run clear when thickest part of chicken is pierced with tip of knife, about 20 minutes longer. Serve chicken hot, or cover and refrigerate to serve cold.
Each serving: about 267 calories (30 perent calories from fat), 35g protein, 9g carbohydrate, 9g total fat (2g saturated), 108mg cholesterol, 519 mg sodium.
Monday, October 6, 2008
Black Bean Soup
My husband is not a fan of black beans but loves this soup. It's very filling and low in calories. One bowl filled us up and we had leftovers for lunch the next day. However, we did save room for eating those raisin cookies for dessert! ;-) The tortilla chips served with it was a nice added touch. If you wanted to add another item to the menu for that night, you could serve this with cornbread too.
Note: I only had one can of chicken broth which is close to 2 cups but I ended up adding almost a full can of water to it in place of it and it still was very flavorful.
Saute 1 chopped onion, 1 Tbsp. cumin and 4 minced garlic cloves in 2 Tbsp. olive oil. Add 3 1/2 cups low sodium chicken broth, 3 chopped tomatoes, one 15 ounce can black beans, and one 1.4 ounce can diced green chile peppers. Bring to a boil, cover, and simmer 5 minutes. Add 1 Tbsp. snipped fresh cilantro. Garnish soup with crushed tortilla chips.
Note: I only had one can of chicken broth which is close to 2 cups but I ended up adding almost a full can of water to it in place of it and it still was very flavorful.
Saute 1 chopped onion, 1 Tbsp. cumin and 4 minced garlic cloves in 2 Tbsp. olive oil. Add 3 1/2 cups low sodium chicken broth, 3 chopped tomatoes, one 15 ounce can black beans, and one 1.4 ounce can diced green chile peppers. Bring to a boil, cover, and simmer 5 minutes. Add 1 Tbsp. snipped fresh cilantro. Garnish soup with crushed tortilla chips.
Really Good Low-fat Raisin Oatmeal Cookies
Found this on the Sunmaid website as I was looking for a healthier version of cookies. These are awesome! Low sodium, low fat, and low cholesterol.
Prep time: about 10 minutes
Cook Time: 10-12 minutes
Ingredients:
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup packed brown sugar
1/4 cup fat free vanilla or plain yogurt
2 tablespoons canola or corn oil
1 large egg
1 teaspoon vanilla
1 1/3 cups uncooked old fashioned or quick-cooking rolled oats
1 cup raisins
Heat oven to 350 degrees F. Cover 2 cookie sheets with parchment paper.
Combine flour, baking powder, cinnamon, baking soda and salt together in small bowl.
Combine brown sugar, yogurt, oil and egg and vanilla in large bowl. Add flour mixture to make blended dough.
Stir in oats and raisins. Drop mixture by rounded teaspoonfuls 2 inches apart on prepared cookie sheets.
Bake for 10 to 12 minutes until very lightly browned. Do not overbake.Slide cookies on the parchment paper onto the countertop to cool.
Nutrition:
Dietary fiber: 4%. Nutrients per serving (1 cookie): Calories 63, Protein 1.1g, Fat 1.1g (Sat. Fat 0.1g),Carbohydrates 12.7g, Dietary Fiber 1g, Cholesterol 5mg, Sodium 63mg.
Prep time: about 10 minutes
Cook Time: 10-12 minutes
Ingredients:
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup packed brown sugar
1/4 cup fat free vanilla or plain yogurt
2 tablespoons canola or corn oil
1 large egg
1 teaspoon vanilla
1 1/3 cups uncooked old fashioned or quick-cooking rolled oats
1 cup raisins
Heat oven to 350 degrees F. Cover 2 cookie sheets with parchment paper.
Combine flour, baking powder, cinnamon, baking soda and salt together in small bowl.
Combine brown sugar, yogurt, oil and egg and vanilla in large bowl. Add flour mixture to make blended dough.
Stir in oats and raisins. Drop mixture by rounded teaspoonfuls 2 inches apart on prepared cookie sheets.
Bake for 10 to 12 minutes until very lightly browned. Do not overbake.Slide cookies on the parchment paper onto the countertop to cool.
Nutrition:
Dietary fiber: 4%. Nutrients per serving (1 cookie): Calories 63, Protein 1.1g, Fat 1.1g (Sat. Fat 0.1g),Carbohydrates 12.7g, Dietary Fiber 1g, Cholesterol 5mg, Sodium 63mg.
Saturday, September 27, 2008
Roquefort Pear Salad
We love pears, especially in the fall. This is a great fall salad!
Serves 6
Ready in 30 minutes.
1 head leaf lettice, torn into bite size pieces
3 pears- peeled, cored, and chopped
5 ounces roquefort cheese, crumbled
1 avocado- peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup sugar1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
In a skillet over medium heat, stir 1/4 cup of sugar together with pecans (from other reviewers suggestions from a recipe website, it said to add 1 tsp. water with pecans and sugar to boil). Continue stirring gently until sugar has melted and carmelized the pecans. Carefully transfer the nuts onto waxed paper. Allow to cool and break into pieces.
For the dressing: blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt and pepper.
In a large serving bowl, layer lettuce, pears, cheese, avocado, and green onions. Pour dressing over salad. Sprinkle with pecans and serve.
Serves 6
Ready in 30 minutes.
1 head leaf lettice, torn into bite size pieces
3 pears- peeled, cored, and chopped
5 ounces roquefort cheese, crumbled
1 avocado- peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup sugar1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
In a skillet over medium heat, stir 1/4 cup of sugar together with pecans (from other reviewers suggestions from a recipe website, it said to add 1 tsp. water with pecans and sugar to boil). Continue stirring gently until sugar has melted and carmelized the pecans. Carefully transfer the nuts onto waxed paper. Allow to cool and break into pieces.
For the dressing: blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt and pepper.
In a large serving bowl, layer lettuce, pears, cheese, avocado, and green onions. Pour dressing over salad. Sprinkle with pecans and serve.
Savory Pancakes
Tasty and nutritious.
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg 1/4 cup milk
1 cup grated carrots
1 cup grated zucchini
2 small scallions, diced
vegetable oil
sour cream and salsa (optional)
1. In a large mixing bowl, stir together the flour, baking powder, salt and pepper. In a separate bowl, whisk the egg and milk, then stir in the carrots, zucchini, and scallions. Add the wet ingredients to the dry mixture and combine thoroughly.
2. Place a large skillet over medium heat and add 1 tablespoon of oil. When the oil is hot, spoon the batter into the pan, about 1/3 cup per pancake, and cook the pancakes for 2 minutes on each side or until golden brown. Add more oil to the pan as needed.
3. Removed the pancakes from the pan. Once they're cool enough to touch, roll them up and use a toothpick to secure each one if needed. Serve the pancakes warm with a side of sour cream and salsa, if desired. Makes 5 rolls.
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg 1/4 cup milk
1 cup grated carrots
1 cup grated zucchini
2 small scallions, diced
vegetable oil
sour cream and salsa (optional)
1. In a large mixing bowl, stir together the flour, baking powder, salt and pepper. In a separate bowl, whisk the egg and milk, then stir in the carrots, zucchini, and scallions. Add the wet ingredients to the dry mixture and combine thoroughly.
2. Place a large skillet over medium heat and add 1 tablespoon of oil. When the oil is hot, spoon the batter into the pan, about 1/3 cup per pancake, and cook the pancakes for 2 minutes on each side or until golden brown. Add more oil to the pan as needed.
3. Removed the pancakes from the pan. Once they're cool enough to touch, roll them up and use a toothpick to secure each one if needed. Serve the pancakes warm with a side of sour cream and salsa, if desired. Makes 5 rolls.
German Pancake with Berries
This is just an awesomely delicious GIANT pancake. These are ingredients you generally have on-hand. You may just need to get some berries for it.
Ingredients:
2 tablespoons butter
2 eggs
1/2 cup all-purpose flour
1/2 cup reduced fat milk
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups fresh blueberries, raspberries, blackberries, and sliced strawberries
2 tabelspoons powdered sugar
1. Heat oven to 400 degrees. Place butter in a 10" ovenproof skillet. Put the skillet in the oven for 3-5 minutes, or until butter melts. Whisk eggs in a bowl. Add flour, milk, granulated sugar, vanilla, and salt; whisk until the mixture is smooth. Immediately pous batter into the hot skillet. Bake for 20-25 minutes, or until puffed and browned.
2. Remove from the oven. The pancake will fall in the center as it cools. To serve, top with berries and powdered sugar. Serve immediately. Makes 6 servings.
Nutrition info: 166 calories; 4g protein; 6g fat; 25g carb; 40mg calcium; 2g fiber.
Ingredients:
2 tablespoons butter
2 eggs
1/2 cup all-purpose flour
1/2 cup reduced fat milk
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups fresh blueberries, raspberries, blackberries, and sliced strawberries
2 tabelspoons powdered sugar
1. Heat oven to 400 degrees. Place butter in a 10" ovenproof skillet. Put the skillet in the oven for 3-5 minutes, or until butter melts. Whisk eggs in a bowl. Add flour, milk, granulated sugar, vanilla, and salt; whisk until the mixture is smooth. Immediately pous batter into the hot skillet. Bake for 20-25 minutes, or until puffed and browned.
2. Remove from the oven. The pancake will fall in the center as it cools. To serve, top with berries and powdered sugar. Serve immediately. Makes 6 servings.
Nutrition info: 166 calories; 4g protein; 6g fat; 25g carb; 40mg calcium; 2g fiber.
Apple Crisp
This is a new version that I decided to try that included maple syrup. For the calorie-conscious, you can use light Maple syrup. This was a fun one to make with Hunter. We made it for Johnny Appleseed's birthday so that made making it even more fun!
Serves:8
Filling:
5 granny smith apples, peeled, cored, chopped small (I used Golden Delicious)
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brownsugar
2 tabelspoons maple syrup
1 tablespoon lemon juice
Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans
Preheat oven to 350 degrees F.
For the filling:
Mix the ingredients together. Place into 7 to 8-ounce ramekins.
For topping:
Mix flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling. Bake crisps for 35-40 minutes. Cool 10 minutes before serving.
Serves:8
Filling:
5 granny smith apples, peeled, cored, chopped small (I used Golden Delicious)
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brownsugar
2 tabelspoons maple syrup
1 tablespoon lemon juice
Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans
Preheat oven to 350 degrees F.
For the filling:
Mix the ingredients together. Place into 7 to 8-ounce ramekins.
For topping:
Mix flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling. Bake crisps for 35-40 minutes. Cool 10 minutes before serving.
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