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Similar to the last recipe, I saw this other idea of making it into a salad. This was so delicious! Everyone loved it! I will definitely be making this again.
1 lb. skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
1. Preheat oven to 350 degrees F.
2. Cut chicken into strips for salad. Sprinkle with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Brush mixture onto chicken in prepared dish.
3. Bake in the preheated oven for 40-45 minutes, or until chicken is no longer pink and juices run clear. Let cool a few minutes before adding to salad.
Salad ingredients:
Mixed baby greens
1 large can no sugar added Mandarin Oranges
1/2 package dried cranberries
1/2 cup toasted walnuts
roasted sunflower seeds
crumbled feta (I didn't add this since I am preggo but I imagine this would be great)
Newman's Light Honey Mustard Dressing
1. Toast walnuts in 350 degrees preheated oven for 7-10 minutes. Remove and cool!
2. Combine all of the salad ingredients into a large bowl. Mix in the dressing (your desired amount). Serve with honey mustard chicken slices on top!
Tuesday, January 20, 2009
Baked Honey Mustard Chicken
6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
1. Preheat oven to 350 degrees F.
2. Sprinkle chicken breasts wiwth salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10-15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
1. Preheat oven to 350 degrees F.
2. Sprinkle chicken breasts wiwth salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10-15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Thursday, January 15, 2009
Wake-Up Breakfast Bars
I made these the day before Christmas so we could have a quick breakfast on Christmas morning eating while we opened gifts! They were great!
Be sure you plan on making them ahead of time since they need to chill for several hours before serving!
1/3 cup packed brown sugar
1/3 cup honey
1 1/2 cups peanut butter
1/2 tsp. cinnamon
5 cups bran-flakes cereal (I used Total)
1 pkg. (6 oz.) dried cranberries
1. Line a 9x9x2 inch baking pan with foil; set aside. In a large saucepan, stir together brown sugar and honey. Bring to a boil, stirring constantly. Remove from heat. Stir in peanut butter and cinnamon until smooth. Stir in cereal and 1/2 cup cranberries until coated.
2. Pat mixture into prepared pan, pressing firmly. Press remaining cranberries on top. Cover and chill until set or up to 24 hours.
3. To servce, use foil to lift mixture from pan; cut into squares. Will keep in the refrigerator for three days. Makes 12 to 16 squares.
Nutrition: 337 calories, 10g protein, 17g fat, 45g carb, 31 mg calcium, 6g fiber.
Be sure you plan on making them ahead of time since they need to chill for several hours before serving!
1/3 cup packed brown sugar
1/3 cup honey
1 1/2 cups peanut butter
1/2 tsp. cinnamon
5 cups bran-flakes cereal (I used Total)
1 pkg. (6 oz.) dried cranberries
1. Line a 9x9x2 inch baking pan with foil; set aside. In a large saucepan, stir together brown sugar and honey. Bring to a boil, stirring constantly. Remove from heat. Stir in peanut butter and cinnamon until smooth. Stir in cereal and 1/2 cup cranberries until coated.
2. Pat mixture into prepared pan, pressing firmly. Press remaining cranberries on top. Cover and chill until set or up to 24 hours.
3. To servce, use foil to lift mixture from pan; cut into squares. Will keep in the refrigerator for three days. Makes 12 to 16 squares.
Nutrition: 337 calories, 10g protein, 17g fat, 45g carb, 31 mg calcium, 6g fiber.
Wednesday, November 26, 2008
Hot Vanilla
This is seriously my new favorite drink ever! It tastes like a warm version of homemade ice cream. Basically, the classic hot chocolate treat has been turned on it's head by serving up steaming mugs of this vanilla-flavored tummy warmer.
Please note: I didn't have chocolate syrup the first time I made it but used the Nestle Quick Chocolate powder and it worked great.
Start with the topping. In a medium bowl, whip 1/2 cup of whipping cream until it's frothy. Add 1 tablespoon of chocolate syrup and a dash of cinnamon, then continue to whip the mixture until everything is well blended and peaks form. Makes enough to top about 6 drinks.
For each hot vanilla, microwave 1 cup of milk and 2 teaspoons of sugar in a mug for 90 seconds. Stir in 1/2 teaspoon of vanilla extract. Top with a dollop of chocolate cream, a drizzle of chocolate syrup, and a dash of cinnamon.
Please note: I didn't have chocolate syrup the first time I made it but used the Nestle Quick Chocolate powder and it worked great.
Start with the topping. In a medium bowl, whip 1/2 cup of whipping cream until it's frothy. Add 1 tablespoon of chocolate syrup and a dash of cinnamon, then continue to whip the mixture until everything is well blended and peaks form. Makes enough to top about 6 drinks.
For each hot vanilla, microwave 1 cup of milk and 2 teaspoons of sugar in a mug for 90 seconds. Stir in 1/2 teaspoon of vanilla extract. Top with a dollop of chocolate cream, a drizzle of chocolate syrup, and a dash of cinnamon.
Thursday, November 20, 2008
Indian Pudding
Here is a good dessert to make for Thanksgiving dinner or anytime near the Thanksgiving holiday. It is one the Pilgrims used to eat. I had so much fun making this with Hunter.
You need:
1 quart of milk
3/4 cup molasses
1 cup cornmeal
1/2 stick of butter
2 tablespoons of sugar
1/2 teaspoon of salt
1/4 teaspoon each of nutmeg, cinnamon, and ginger
2 beaten eggs
1 teaspoon of shortening
1 saucepan
1 spoon
1 baking dish
How to do it:
1. Heat the milk in a saucepan.
2. Add molasses and cornmeal to the milk. Stir until it is all mixed together. Now boil.
3. Remove the pan from the heat. Add the butter, sugar, salt, nutmeg, cinnamon, and ginger. Cool for about 10 minutes.
4. Stir in the already beaten egg.
5. Grease the baking dish with shortening.
6. Pour in the pudding.
7. Bake at 325 degrees for an hour.
Top it with ice cream or yogurt. Indian pudding is good hot or cold.
You need:
1 quart of milk
3/4 cup molasses
1 cup cornmeal
1/2 stick of butter
2 tablespoons of sugar
1/2 teaspoon of salt
1/4 teaspoon each of nutmeg, cinnamon, and ginger
2 beaten eggs
1 teaspoon of shortening
1 saucepan
1 spoon
1 baking dish
How to do it:
1. Heat the milk in a saucepan.
2. Add molasses and cornmeal to the milk. Stir until it is all mixed together. Now boil.
3. Remove the pan from the heat. Add the butter, sugar, salt, nutmeg, cinnamon, and ginger. Cool for about 10 minutes.
4. Stir in the already beaten egg.
5. Grease the baking dish with shortening.
6. Pour in the pudding.
7. Bake at 325 degrees for an hour.
Top it with ice cream or yogurt. Indian pudding is good hot or cold.
Mint Chocolate Fudge
A new variation from the traditional fudge. Please note that it says confectioner's coating and not sugar. I didn't have coating on hand but used white chocolate chips (1 cup) in it's place and it was very tasty!
Prep time: 10 minutes
cook time: 15 minutes
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk, divided
2 teaspoons vanilla extract
1 cup white confectioner's coating
1 tablespoon peppermint extract
1 drop green food coloring (optional)
1. Line an 8 or 9 inch square pan with waxed paper.
2. In heavy saucepan over low heat, melt chocolate chips with 1 cup sweetened condensed milk and vanilla. Spread half of the mixture into prepared pan; chill 10 minutes, or until firm. Reserve remaining chocholate mixture at room temperature.
3. In another heavy saucepan over low heat, melt white confectioners' coating (or use white chocolate chips) with remaning sweetened condensed milk (mixture will be thick.) Stir in peppermint extract and food coloring. Spread this mixture on chilled chocolate layer; chill 10 minutes, or until firm.
4. Spread reserved chocolate mixture over the mint layer; chill 2 hours, or until firm.
Prep time: 10 minutes
cook time: 15 minutes
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk, divided
2 teaspoons vanilla extract
1 cup white confectioner's coating
1 tablespoon peppermint extract
1 drop green food coloring (optional)
1. Line an 8 or 9 inch square pan with waxed paper.
2. In heavy saucepan over low heat, melt chocolate chips with 1 cup sweetened condensed milk and vanilla. Spread half of the mixture into prepared pan; chill 10 minutes, or until firm. Reserve remaining chocholate mixture at room temperature.
3. In another heavy saucepan over low heat, melt white confectioners' coating (or use white chocolate chips) with remaning sweetened condensed milk (mixture will be thick.) Stir in peppermint extract and food coloring. Spread this mixture on chilled chocolate layer; chill 10 minutes, or until firm.
4. Spread reserved chocolate mixture over the mint layer; chill 2 hours, or until firm.
Monday, November 10, 2008
Oven Baked Sweet Potato Fries
Very yummy! It's an easy way to get my kids to eat something healthy. They don't realize that they are eating a vegetable.
1-1 1/2 lb. sweet potatoes
1/4 cup olive oil
1/2 tsp. kosher salt
1/4 tsp. cinnamon
(can also add 1/2 tsp. paprika)
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
Peel the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a sealable plastic bag. Add oil, salt, and cinnamon. (May also add paprika). Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.
1-1 1/2 lb. sweet potatoes
1/4 cup olive oil
1/2 tsp. kosher salt
1/4 tsp. cinnamon
(can also add 1/2 tsp. paprika)
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
Peel the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a sealable plastic bag. Add oil, salt, and cinnamon. (May also add paprika). Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.
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