Hot Spinach Spread with Pita Chips

I made this last weekend for our game night, and it was super yummy!

Hot Spinach Spread with Pita Chips

2 cups (8 oz) shredded Monterey Jack cheese

10 oz frozen chopped spinach, thawed and squeezed dry

8 oz cream cheese, cubed

2 plum tomatoes, seeded and chopped

3/4 cup chopped onion

1/3 cup half-and-half cream

1 Tbs finely chopped, seeded jalapeno pepper

6 pita breads (6 inch)

1/2 cup butter, melted

2 tsp lemon-pepper seasoning

2 tsp ground cumin

1/4 tsp garlic salt

1. In a large bowl, combine the first seven ingredients. Transfer to a greased 1-1/2 quart baking dish. Bake, uncovered, at 375 for 20-25 minutes or until bubbly.

2. Meanwhile, cut each pita bread into eight wedges. Place on two cookie sheets. Combine the butter, lemon-pepper, cumin and garlic salt; brush over pita wedges. Bake for 7-9 minutes or until crisp. Serve with spinach spread.

Yield: 16 servings (4 cups spread)

One serving = 1/4 cup spread with 3 pita wedges

Nutriton Information: 231 calories, 16g fat, 10g saturated fat, 46mg cholesterol, 381 mg sodium, 15g carbohydrate, 1g fiber, 8g protein.

Bruschetta Chicken

I made this recipe for the first time this week, and it was a big hit with John, Braxton and me! We ate it right up, and were wishing for more!

This recipe comes out of my Taste of Home cookbook, 2006 edition.


Bruschetta Chicken

1/2 cup all-purpose flour
1/2 cup egg substitute, or 2 eggs, lightly beaten
4 boneless skinless chicken breast halves
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

1. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish.
2. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil.
3. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.
4. Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Yield: 4 servings

Nutrition Facts: one serving (prepared with 1/2 cup egg substitute) equals 358 calories, 13g fat, 5g saturated fat, 86mg cholesterol, 623 mg sodium, 22g carbohydrate, 2g fiber, 36g protein.

Frosted Pumpkin Softies

I can hardly wait for FALL to officially be here! I love the colors, the smells... I especially love smells from the kitchen....


Yesterday I made these cookies for the families that John home-teaches. This recipe comes from the cookbook Old Fashioned Cookies. It's illustrated by Debbie Mumm. I thought they were divine (John and Braxton really liked them too)! They are not too sweet, but still have just enough to satisfy that sweet-tooth of mine.

Frosted Pumpkin Softies

1 c (2 sticks) margarine or butter, softened

3/4 c granulated sugar

3/4 c firmly packed brown sugar

1 c canned pumpkin

1 egg

1 tsp vanilla

2-1/2 c quick cooking oats, uncooked

1-3/4 c all-purpose flour

1 tsp baking soda

1 tsp pumpkin pie spice

1/4 tsp salt

1. Heat oven to 350. Beat together margarine and sugars until creamy. Add pumpkin, egg and vanilla; beat well. Add combined oats, flour, baking soda, pumpkin pie spice and salt; mix well.

2. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 11 to 13 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.

Yield: 4 dozen

Frosting:

3 oz cream cheese, softened

1 Tbsp milk

1/2 tsp vanilla

2-1/2 c powdered sugar

1. Beat together cream cheese, milk and vanilla until smooth. Gradually beat in powdered sugar until smooth. Frost top of each cookie. Store in tightly covered container in refrigerator.

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I ran out of frosting for the last dozen... but I think the cookies are just as good without the frosting!

Summer Corn Chowder

I got this yummy recipe from my good friends, the Keller's (who are phenomenal cooks!). I absolutely love the flavors of it. This time when I made it I added some sweet red pepper into the soup and as a garnish. I thought it made it even yummier! It also made it even healthier...

Sweet red peppers are very low in Saturated Fat, Cholesterol and Sodium. They are also a good source of Vitamin K, Thiamin, Riboflavin, Niacin, Potassium and Manganese, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin B6 and Folate.

Does it get any better than that?

Summer Corn Chowder

6 slices bacon, chopped

6 cups fresh corn kernels (cut from 6 to 8 ears)

1 cup yellow zucchini or crookneck squash (about 2), diced

1 cup peeled russet potatoes, cut into 1/2-inch cubes

1/4 cup sweet red pepper, diced

3 cups (or more) chicken broth

1/2 cup whipping cream

1/4 tsp cayenne pepper

2 Tbs fresh chives, chopped

Sweet red pepper, diced

Saute bacon in large pot over medium-high heat until crisp and brown. Using a slotted spoon, transfer bacon to paper towels to drain. Add corn, zucchini, and potatoes to drippings in pot; saute for 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups of the soup to a blender or food processor. Puree until smooth. Return puree to the pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives.

Macaroni & Cheese

Lately Braxton and I have been having food battles. He doesn't want to eat what is being served. He eats one bite and then throws the rest on the floor or gives it back to me. I have refused to be a short-order cook, but it's getting harder each day for me not to be! Our last appointment with his Dr., we found out that Braxton is in the 15-20% range for his weight (although he is in the 90% range for his height). The Dr. said he wasn't concerned since Braxton was following his own curve on the chart (meaning he didn't have any dips or spikes). I guess he could also tell that Braxton is a very active, healthy boy!

So, keeping that in mind, I try to to stress to much. He will eat when he is hungry.. and I don't want to raise a picky eater. So far, he usually eats everything and likes it. I almost feel like he is just trying me - to see if I will give in, or if I'll stick to my guns. Good thing I'm a stubborn girl!

Anyway, today I finally had some success in finding something that he would eat - I tried another recipe out of my Deceptively Delicious cookbook.


Macaroni and Cheese (with beans)


1 1/2 cups whole-wheat elbow macaroni
1 cup nonfat (skim) milk
1/2 cup canned navy beans, chickpeas or white beans; drained, rinsed and pureed
Nonstick cooking spray
1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 oz)
1/2 tsp salt
1/8 tsp garlic powder
1/8 tsp paprika
1/8 tsp pepper


1. Bring a large pot of salted water to a boil, add the macaroni, and cook according to package directions until al dente. Drain in a colander.
2. While the macaroni is cooking, combine the milk and beans in a food processor and process until pureed.
3. Coat a large saucepan with cooking spray and set it over medium heat. Add the bean mixture to the pan and cook, stirring until smooth, 1 to 2 minutes. Add the cheese and cook until melted and creamy, 1 to 2 minutes longer. Stir in the salt, garlic powder, paprika, and pepper. Stir in the macaroni and serve warm.


Serves 8

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For my recipe today I used the navy beans - but you can use any light-colored canned beans you have on hand. I didn't have it ready today, but if you wanted an extra boost of nutrition you could add 1/2 cup of cauliflower puree along with the cheese.

After cooking and dividing into portions, I sprinkled more cheese on top - it gave it an extra cheesy flavor and texture! Yum!

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So why add beans?

According to NutritionData.com -

Navy beans are very low in saturated fat and cholesterol. They are also a good source of dietary fiber, protein, folate, magnesium, phosphorus and manganese.

Chickpeas are also very low in saturated fat and cholesterol. They are a good source of dietary fiber, vitamin B6 and folate, and a very good source of manganese.

White beans are very low in saturated fat, cholesterol and sodium. They are also a good source of dietary fiber, protein, folate, iron, magnesium and potassium, and a very good source of manganese.

Why cauliflower?

According to NutritionData.com -

Cauliflower is very low in saturated fat and cholesterol. It is also a good source of protein, thiamin, riboflavin, niacin, magnesium and phosphorus, and a very good source of dietary fiber, vitamin C, vitamin K, vitamin B6, folate, pantothenic acid, potassium and manganese.