Favorite Desserts

Although dessert is not my favorite part of the meal (shocker, I know) I still love to bake. I probably love to bake more than cook actually. The love of baking came from my grandma. She was phenomenal at every stage of a meal. A few years ago, I came across a list she had created for an upcoming week in which she had guests arriving. She had meals planned out, the grocery list made and a jello dish with every meal. She was quite the entertainer, an excellent gravy maker (I'm still trying to perfect this) and a wonderful baker.
Some of my favorite cooking and baking memories stem from my grandmas kitchen whether I was helping her prepare nightly dinners, making melting moments or watching her organize mass chaos for the holidays.  If I had to pick my favorite dessert, I couldn't narrow it down to one (see previous post about picking my favorite recipe or food even...it's not possible), so I have compiled a list of some of my favorite dessert recipes. Enjoy!

Scotcharoos
1 cup sugar
1 cup peanut butter
1 cup Karo syrup
6 cups Special K (or Rice Krispy's)
6 oz butterscotch chips
6 oz milk chocolate chips

Melt sugar, peanut butter and Karo syrup over medium heat in a medium saucepan. Bring to a boil, remove from heat immediately. Stir in cereal.
Transfer mixture into a well-greased 9x13 inch pan. Pat mixture down well with your hands.
Melt butterscotch chips and chocolate chips over medium low heat in small saucepan. Spread over top of bars. Cool completely.

Peanut Butter Cookies with Chocolate Stars
1 1/2 cups flour
1 t baking soda
1/2 t salt
1/2 cup peanut butter
1 egg
1 t vanilla
1/2 cup sugar
1/2 cup brown sugar 
chocolate stars (or Hershey kisses)

Sift dry ingredients together. Cream butter and peanut butter. Add sugars egg and vanilla. Beat well. Add dry ingredients. Shape dough into balls and roll in sugar.
Bake at 375 for 8 minutes. Remove from oven, add stars and make 2-5 more minutes.

Pumpkin Bars
4 eggs
1 2/3 cup sugar
1 cup oil
15 oz can pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
8 oz cream cheese
1/2 cup butter
2 cups powdered sugar
1 tsp vanilla

Beat eggs, sugar and oil together. Add pumpkin. Mix well. Sift dry ingredients through baking soda. Add to pumpkin mixture. Grease a jelly roll pan. Pour batter into pan, bake 30 minutes at 350. 
Meanwhile, beat cream cheese, butter, powdered sugar and vanilla together.  Frost bars after they have cooled completely.

Fanny Farmer Fudge
3 cups sugar
1 cup carnation milk
dash salt
12 oz chocolate chips
1 1/2 sticks margarine
walnuts, if desired

Boil sugar, milk and salt rapidly for 6 minutes stirring constantly. Remove from heat. Add chocolate chips and margarine. Beat until thickened.Add walnuts if desired. Pour into 9x13 pan. Refridgerate.

Melting Moments
1 cup powdered sugar
1 cup butter, softened
3/4 cup cornstarch 
1 cup flour

1 1/4 cup powdered sugar
3 T milk
1/2 tsp vanilla

Cream sugar and butter. Add cornstarch and flour. Drop cookies on an ungreased cookie sheet. Make a imprint with a fork in a criss-cross pattern. Bake and 350 for 12-15 minutes.  
Mix powdered sugar, milk and vanilla to make glaze for cookies. Add food coloring for various holidays if desired. 

Chocolate Chip Cookies
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
1 3/4 cup chocolate chips
1 cup nuts (if desired)

Preheat oven to 350. Combine dry ingredients. Beat butter, sugar, brown sugar, and vanilla. Add eggs 1 at a time. Gradually beat flour mixture in. Sitir in chips and nuts. Drop by rounded tablespoons. Bake 9-11 minutes. Cool.

Pie Crust
2 cups flour
1 tsp salt
2/4 stick shortening, chilled
4-8 T ice cold water

Blend flour and salt. Cut cubed, chilled shortening into flour mixture. Sprinkle half of water in. Mix with fork. Add water unto dough sticks. Wrap in plastic, refrigerate at least 30 minutes. 

Sugar Cookies
1 stick (1 cup) shortening
1 cup sugar
1 egg
2 T milk
1 T vanilla
3 cups flour
1 1/2 tsp baking powder
1/4 tsp salt

Beat shortening and sugar. Beat in eggs, milk and vanilla. Combine dry ingredients. Fold in, mix on low. Refridgerate at least one hour in plastic wrap. Preheat oven to 375. Roll out dough, use cutouts for various holidays. Bake 9 minutes. Top with frosting and fun decorations.

Mini Cheesecakes
1 1/2 oz graham crackers
1/2 T butter
8 oz cream cheese
1/4 cup sugar
1 egg
1 1/2 tsp vanilla
cooking spray

Preheat oven to 350.
Coat 4 ramekins with cooking spray. Crush crackers, add butter. Spread cracker crust evenly between 4 ramekins, making a thin crust. Bake 10 minutes. Freeze 5-10 minutes.
Combine other ingredients. Divide batter between 4 ramekins. Place ramekins on larger pan, add 1/2" hot water. Add foil around edges around ramekins. Bake 25 minutes. 
Cover and refrigerate 4 hours.

Gingerbread People
8 ounces (2 sticks) unsalted butter, softened at room temperature
3/4 cup packed light brown sugar
1 egg
1/2 cup dark molasses
1/2 teaspoon pure vanilla extract
3 1/4 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves

In a mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix. Add the eggs and mix. Add the molasses and vanilla and mix.
Sift the flour, baking soda, salt, cinnamon, ginger, and cloves together. Working in batches and mixing after each addition until just combined, add the dry ingredients to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.
Preheat the oven to 350 degrees F.
Grease 1 or 2 cookie sheets. On a lightly floured surface, roll the dough out 1/4-inch thick and cut out with desired cookie cutters.

 I got this apple crisp recipe from Ina Garten (Food Network) a few years ago because I couldn't remember how my grandma made hers. Although it isn't the same as my grandmas (and certainly not as healthy...it does have apples and oatmeal though!) it is absolutely delicious. I have made it many times now and I absolutely love the crust!

Apple Crisp
5 pounds apples
grated zest of 1 orange
grated zest of 1 lemon
2 T orange juice
2 T lemon juice
1/2 sugar
2 tsp cinnamon
1 tsp nutmeg
1 1/2 cups flour
3/4 cup sugar
3/4 cup brown sugar
1/2 tsp salt
1 cup oatmeal
1/2 lb butter, cold and diced

Preheat the oven to 350. Butter a 9x14" pan.
Peel, core and cut apples into large wedges. Combine the apples with the zests, juices, sugar and spices. Pour into the dish.
To make the topping, combine the flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake 1 hour until the top is brown and the apples are bubbly. Serve warm.

     

Ambrosia Chicken Salad

 I have always tried experimenting with different chicken salad recipes and generally enjoy the new ones I try. I also am not one to follow recipes. I generally use them as "guidelines" and add a "little" bit of this and a "little" bit of that as I please. A local coffee shop has by far my favorite chicken salad sandwich which they call a Ambrosia Chicken Salad Sandwich. I asked the owner what they use and his secret is their trail mix which includes coconut and pineapple. I have tried to perfect this recipe at home and have found a pretty delicious recipe that suites my needs while watching calories.

1 boneless, skinless chicken breast (baked, grilled, boiled, however you would like)

1 cup plain Greek yogurt
1/4 c mango chutney
1/4 c chopped apple
1/4 c grapes, chopped
1/2 shallot, chopped
3 T walnuts or almonds, chopped and toasted
1/4 cup shredded coconut
salt
pepper
garlic powder

Mix all ingredients together. Add more of ingredients to your taste. Serve on your favorite bread toasted or on a bed of baby spinach. Delicious.

Enjoy!

Small Plates

This fall, I have had the pleasure of attending three of my friend's weddings. I co-hosted a bridal shower in September for one of the brides and very much enjoyed putting together the menu for the event. We chose to go with small plates, appetizers if you will, for an informal setting to the party. I chose comfort foods with a bit of a healthy twist to pull together the menu. Everything seemed to be a big hit and I can't wait to throw together another party!

Menu

Homemade Pizzas

      -Goat cheese, caramelized onions, and pancetta pizza

      -Margherita pizza

      -Greek Pizza

      -Barbeque chicken pizza

Buffalo Chicken Dip with celery, carrots and crackers

Bruschetta

Pumpkin Dip with pears, apples and vanilla wafers

Baked Brie with caramelized pear compote

Homemade Pizza Dough
1 c warm water
1 envelope yeast
1 tsp honey
2 T extra virgin olive oil
3 cups flour (I like using cake flour)
2 tsp salt

Mix water, yeast and honey together. Let stand until yeast dissolves, about 5 minutes.

Brush large bowl lightly with olive oil. Mix flour and salt. Add yeast mixture and 2 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface.

Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. Knead dough again. If you have enough time, allow dough to rise again for 30 more minutes.

Goat Cheese, Caramelized Onion and Pancetta Pizza

4-6 oz pancetta

1 large sweet onion, thinly sliced (about 1 1/2 cups)

6-8 oz goat cheese, crumbled

4 oz shredded mozzarella cheese

1/2 cup marinara sauce 

Preheat the oven to 500F – with your baking stone on the oven rack, if you have one.
Cut pancetta into small cubes. Fry pancetta in a skillet coated with a little bit of olive oil or vegetable oil over medium-high heat until pancetta is crispy, about 5-10 minutes. Stir occasionally to prevent scorching
Using a slotted spoon, scoop out the crispy pancetta and place on a paper-towel lined plate to drain.
Add onions to the skillet (and 1 tbsp butter, if desired) and cook, stirring frequently, until onions are golden brown and very tender, about 15 minutes. Remove from heat.
Transfer pizza dough to a pizza peel or a lightly floured baking sheet before topping (a pizza stone will get you the best results, but this can be baked directly on a baking sheet). Spread about 1/4 cup of marinara sauce very thinly over the crust. Top with half of the pancetta, half of the onions and half of the coarsely crumbled goat cheese. Sprinkle half of the shredded mozzarella over the pizza.
Slide pizza into preheated oven and bake for 8-12 minutes, until crust is golden and cheese has melted.
Serve pizza immediately.

Margherita Pizza

2 roma tomatoes, sliced

6 oz fresh mozzarella

5-6 large basil leaves, cut loosely

2 garlic cloves

salt and pepper to taste

Transfer pizza dough to a pizza peel or a lightly floured baking sheet before topping (a pizza stone will get you the best results, but this can be baked directly on a baking sheet). Par bake crust for 3-4 minutes. When crust comes out of the oven, rub crust with garlic clove. Top crust with tomatoes, mozzarella and basil.
Slide pizza into preheated oven and bake for 6-8 minutes, until crust is golden and cheese has melted.
Serve pizza immediately. 

Greek Pizza 

1 T Greek vinaigrette

1/2 cup crumbled feta cheese 

1/4 cup grated Parmesan cheese 

1/2 cup kalamata olives, sliced 

1/2 cup water-packed artichoke hearts, rinsed, drained and chopped 

1/2 red onion, sliced thin

2 roma tomatoes, sliced 

handful fresh oregano, chopped roughly

3/4 fresh basil leaves, chopped roughly 

Dash pepper  

1 cup (4 ounces) shredded part-skim mozzarella cheese

Transfer pizza dough to a pizza peel or a lightly floured baking sheet before topping (a pizza stone will get you the best results, but this can be baked directly on a baking sheet). Par bake crust for 3-4 minutes. When crust comes out of the oven, brush crust with vinaigrette. Top crust with remaining ingredients.
Slide pizza into preheated oven and bake for 6-8 minutes, until crust is golden and cheese has melted.
Serve pizza immediately.  

Barbeque Chicken Pizza

2 cups rotisserie chicken

1 cup plus 1/4 cup honey barbeque sauce

1 cup red onion, sliced

1 cup pineapple, chopped

1/2 cup pepperoncini peppers, sliced (if desired)

2 cups Monterrey-jack cheese

1/2 cup fresh cilantro, chopped

Transfer pizza dough to a pizza peel or a lightly floured baking sheet before topping (a pizza stone will get you the best results, but this can be baked directly on a baking sheet).  Mix chicken with 1 cup on barbeque sauce. Spoon 1/4 cup sauce on crust.  Top crust with remaining ingredients. Slide pizza into preheated oven and bake for 8-12 minutes, until crust is golden and cheese has melted.
Serve pizza immediately.  

Buffalo Chicken Dip

Buffalo Chicken Dip

8 oz cream cheese
1/2 cup blue cheese or ranch dressing
1/2 cup Franks Red Hot original cayenne pepper sauce
1/2 cup crumbled blue cheese
2 cans chicken breast (I used about 1 1/2 cups of the rotisserie chicken from the pizza instead)

  

In a medium sized pan on medium-high heat, combine the chicken, cream cheese, hot wing sauce and blue cheese. Stir frequently until cheeses are all melted, all is warm and bubbly. To keep warm, may place in mini crockpot or fondue server. Otherwise, just zap it in the microwave for a a minute or two to keep it warm. Serve with celery and carrot sticks along with crackers of your choice.

Bruschetta 

7-8 Roma tomatoes

2 cloves garlic, minced

1 Tbsp extra virgin olive oil

1 teaspoon balsamic vinegar

6-8 fresh basil leaves, chopped

Salt and freshly ground black pepper to taste

1 french baguette

1/4 cup olive oil

Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. Cut them in half, remove the seeds and juices. Chop the tomatoes finely.
Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste. Refrigerate overnight to all the flavors to "merry". 
Preheat the over to 450. 
Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Align the bread on a serving platter, olive oil side up. Top the bread with the bruschetta just before serving. If done to early, the bread may get soggy. 

Pumpkin Dip

 Pumpkin Dip

1- 15 oz can of pumpkin
1- 5 oz box of instant vanilla pudding {just the powder, don't make the pudding}

1-16 oz container of cool whip  {low fat}

1/2 T Pumpkin Pie Spice
1/2 T Cinnamon

1 small pumpkin

  

Mix pumpkin, pudding mix, cool whip, and pumpkin pie spice together {by hand} in a very large bowl.Chill for several hours before serving. Meanwhile, carve your pumpkin! Sprinkle with cinnamon, and serve with fresh apples slices, vanilla wafers or ginger snaps.

 

Baked Brie with Caramelized Pear Compote

1-8 oz round Brie cheese  

2 tsp butter 

1 pear, thinly sliced 

1/4 cup pear juice or apple juice 

1 tbsp brandy or pear juice

1 tsp packed brown sugar

 In nonstick skillet, melt butter over medium heat; add pear. Cook until tender and translucent. Add pear juice, brandy, and sugar; bring to boil. Boil, stirring occasionally, until no liquid remains and pear is softened, about 5 minutes. Place brie on foil-lined pie plate or in small cake pan; top with pear mixture. Bake in 350°F oven until cheese is softened, about 10 minutes. Let stand for 5 minutes.

 

My Favorite Recipe....?

If I was asked what my favorite recipe or food was, I'm pretty sure I would have a difficult time answering that question. I would probably give more than 50 answers to that question, not being able to narrow it down. To me, cooking is about the experience it brings to the people you are sharing your food with. Whether you are cooking alone, cooking with friends or cooking with family, it is all about bringing joy to others and making people feel good.
One recipe I have always enjoy making is Roasted Chicken Nachos with Green Chili-Cheese Sauce. I have made this numerous times and it has never failed me. It happens to be one of my favorite recipes not only because it is so delicious, but also because of the wonderful memories that have been shared with family and friends throughout the years.

Roasted Chicken Nachos with Green Chili-Cheese Sauce

4 medium tomatillos, husked and rinsed
2 jalapenos, stemmed
1/2 medium onion, peeled and quartered
2 garlic clove, peeled
1 handful fresh cilantro leaves, coarsely chopped
1 lime, juiced
1 teaspoon toasted cumin seeds
Kosher salt
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock, at room temperature
4 cups shredded Jack cheese
1 (1-pound) bag salted corn tortilla chips
1 (3-pound) whole roasted chicken, meat finely shredded, skin and bones discarded

Quick Pico de Gallo
1 pint cherry tomatoes, halved
2 green onions, white and green parts, chopped
1 jalapeno, chopped
2 handfuls fresh cilantro leaves, hand shredded
2 limes, juiced
Kosher salt and freshly ground black pepper

Sour cream and guacamole, for serving

Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft. Drain and cool slightly, then put them in a blender. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this salsa verde.
Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.
Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine.
To build these awesome nachos: Preheat the oven to 350 degrees F. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack. Make 3 or 4 layers of the nachos, depending on the size of the platter. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.
Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.

If you don't want to have nachos, this green chili-cheese sauce is great with steak or chicken tacos or delicious just as a queso.

Enjoy!

Six-Cheese Lasagna with Pancetta, Spinach and Asparagus in a Summer Basil-Cream Sauce

I made this lasagna this summer and absolutely fell in love. It is extremely delicious and something I will keep in my back pocket. I made a vegetarian version without the pancetta and one with the pancetta. Both were good, but I love, love love pancetta!

This recipe came from another blogger, The Cozy Apron (Ingrid Beer) http://thecozyapron.com/

Enjoy!





Six-Cheese Lasagna with Pancetta, Spinach and Asparagus in a Summer Basil-Cream Sauce
Print this recipe

(Serves 6-8)
Ingredients:
• Summer Basil-Cream Sauce (recipe below)
12 lasagna noodles, cooked according to package instructions
4 cups, packed, baby spinach leaves
2½ cups ricotta cheese
1½ cup shredded mozzarella cheese
1¾ cup shredded Italian four-cheese blend
12 ounces asparagus, thin spears, cut into bite sized pieces and blanched
8 ounces pancetta, small dice, cooked until crisp (bacon can be substituted)
• Pinch salt
1 teaspoon Italian seasoning
2 tablespoons fresh chopped basil for garnish
Preparation:
-Preheat the oven to 400 degrees, and line a baking sheet with foil to place the lasagna pan onto to avoid dripping.
-Using a 12 ½” x 9 ½” (roughly) baking dish, add about 1 cup of the Basil Cream sauce to the bottom of the dish as a coating, and then add 4 of the cooked lasagna noodles over top of the sauce; next, add 1 cup of the Basil Cream sauce to the noodles, and spread out with the back of a spoon or a spatula to coat evenly; next, add 2 cups of the baby spinach leaves in a nice, even layer, and then 1 ¼ cup of the ricotta cheese, in small, even dollops over top; next, evenly add ½ cup of the mozzarella cheese and ¼ cup of the four-cheese blend, and then about half of your blanched, bite-size asparagus pieces and about ¼ cup of the crisp pancetta; sprinkle on a pinch of the salt to give the vegetables a little extra flavor, being careful not to add too much; next, repeat the layering process by adding another 4 cooked lasagna noodles over this, and press down gently to compact it a little bit; add another 1 cup of the Basil Cream sauce and spread out evenly, and add the remaining 2 cups of the baby spinach leaves, evenly; add the remaining 1 ¼ cup ricotta cheese in small, even dollops, then another ½ cup of the mozzarella cheese and ¼ cup of the four-cheese blend, then the remainder of the asparagus pieces and another ¼ cup of the crisp pancetta (reserve about 1 tablespoon of pancetta for garnish), and again, a little pinch of salt over the vegetables; finally, add the 4 remaining cooked lasagna noodles over top, pressing down again to compact the lasagna, and add 1 cup of the Basil Cream sauce, smoothing over evenly again; add the remaining ½ cup mozzarella cheese and remaining 1 ¼ cup four-cheese blend evenly, and finish by sprinkling the teaspoon of Italian seasoning over the cheese; trim off any over-hanging pieces of lasagna noodles to create a clean edges
-Place the baking dish with the lasagna onto the foil-lined baking sheet and into the oven to bake, uncovered, for about 30 minutes, or until golden-brown on top and bubbly; remove from oven, allow to cool for a few minutes before serving.
To Serve:
-Cut equal servings of the lasagna and place onto plates; drizzle over top some of the remaining warm Basil Cream sauce, and sprinkle on a few bits of the remaining crisp pancetta and also some of the fresh, chopped basil leaves.
Summer Basil Cream Sauce ingredients:
8 cups low-fat milk
1 tablespoon all-natural, low-sodium chicken base
4 cloves garlic, pressed through garlic press
2 teaspoons salt
1teaspoon Italian seasoning
¼ teaspoon black pepper
4 ounces unsalted butter
4 ounces all-purpose flour (about ½ cup plus 3 tablespoons)
½ cup grated Parmesan cheese
2 teaspoons lemon zest
2 tablespoons lemon juice
1 cup, packed, fresh basil leaves, finely chopped
Preparation:
-Add the milk to a medium-large pot and set over medium heat; add the chicken base, the garlic, the salt, the Italian seasoning and the black pepper to the milk and whisk to incorporate, and allow the milk to slowly come to the simmer, being careful not to let it boil over—stay close by; once it starts to simmer, turn off the heat.
-In another medium-large pot set over medium-low heat, add the butter and allow it to melt; once melted, add the flour and stir together to create a “roux” or thickener; cook this roux for about 1-2 minutes to cook out the “raw” flour taste, then slowly add the hot milk to this roux, whisking continuously all the time to prevent lumps from forming; once all milk has been added, whisk until you’re sure there are no lumps and the cream sauce is smooth; allow the cream sauce to very gently simmer, uncovered, for about 5-10 minutes to thicken a bit, whisking occasionally; after that time, turn the heat off from under the cream sauce, and whisk in the Parmesan, the lemon zest and juice and the chopped basil leaves; stir well to incorporate, and check/adjust the salt level, if needed; allow to cool slightly before using for the lasagna, or make a day ahead and keep in fridge until you’re ready to make the lasagna, at which time it can be reheated.

Zucchini and Spinach Rigatoni

 8 oz rigatoni
1 T extra virgin olive oil
1 zucchini, sliced  
1/2 lb. sliced fresh mushrooms  
2 cloves  garlic, minced
1/2 tsp salt

1/2 tsp pepper

Zest of 1 lemon 

7.5 oz Ricotta cheese

2 oz goat cheese

6 oz baby spinach leaves

1/4 cup grated parmesan cheese

1 1/2 cups shredded mozzarella cheese

 

HEAT oven to 375ºF.
COOK pasta in large saucepan as directed on package, omitting salt.
MEANWHILE, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 min. or until zucchini is crisp-tender. Season with salt and pepper. 

 
DRAIN pasta; return to pan.
MIX ricotta cheese, goat cheese and the zest of 1 lemon together in a small mixing bowl. 

 Add zucchini mixture, cheese mixture, spinach and half of the Parmesan cheese. 

Mix thoroughly. Place in a baking dish well-coated with cooking spray. Top with mozzarella cheese. 

 
BAKE 10 min. or until mozzarella is melted and golden brown. 

Enjoy! 

Chicken and Dumplings

2 T extra virgin olive oil
1 cup chopped onion (I used half red, half yellow)
1 garlic clove, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 carton chicken stock
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted

4 boneless, skinless chicken breasts
3 celery stalks, sliced 
2 medium carrots, peeled and sliced 
2 bay leaves
1 large onion, peeled and cut into 8 wedges
1/4 cup water
2 tablespoons cornstarch

Dumplings:
2 cups baking mix (such as Bisquick)
1 tablespoon parsley
1/2 tablespoon oregano
1 teaspoon garlic salt
2/3 cup fat-free milk
Remaining ingredient:
Chopped parsley (optional)

 

Preparation

Heat a Dutch oven with olive oil over medium-high heat. Add onion and garlic; sauté 5 minutes.

Stir in stock and soup; and salt and pepper and bring to boil. Add chicken pieces; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender.

Remove chicken pieces from cooking liquid. Place chicken in a bowl, and chill 15 minutes.
Combine water and cornstarch in a small bowl; stir with a whisk. Add cornstarch mixture to pan; stir well.
Add vegetables and chicken back to broth.

To prepare dumplings, combine baking mix, spices and milk.

Drop the dough into chicken mixture to form 16 dumplings.

Bring to a simmer; cook 20 minutes, stirring occasionally. Cover and cook for 10 minutes or until the dumplings are done. Garnish with parsley, if desired.