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Sunday, April 15, 2012

Major Grey's Dip

This dip, from my friend Vicki, is a delicious mixture of flavors. It's really hard to make yourself stop eating it. A great easy to make appetizer!

In a 9x9 dish, layer the following ingredients in order:

8 oz. cream cheese, softened
1 jar Major Grey's Chutney
1 package bacon, fried and crumbled
1 bunch chopped green onions
Grated sharp cheddar to cover

Serve with butter crackers.

Sunday, January 29, 2012

Honey Bun Coffee Cake

Okay ladies, this is the coffee cake I made for Janet's 20th anniversary!  Many of you asked for the recipe and here it is......easier than pie!

1 Box Yellow Cake Mix
3/4 C. Cooking Oil
1 C. Sour Cream
4 Eggs
1/2 C. Sugar
1 C Light Brown Sugar
1 teaspoons Cinnamon


3/4 C. Powered Sugar
5 Tablespoon Melted Butter
Milk to Thin

Mix first 5 ingredients and pour in 13X9 inch ungreased baking dish.  Mix brown sugar and cinnamon and sprinkle over cake.  Mix and swirl this into the cake batter with a knife.  Bake 1 hour at 300 degrees.

Beat powdered sugar and melted margarine together.  Add milk until you have a glaze consistency.  Pour over cake when done, but slightly warm.

Scallops and Spinach

I made this for the first time tonight.  It is so healthy and so good and a really quick meal.  If you are a meat and potatoes kind of girl this may not be your favorite, but it was a hit with my family.

12 large fresh or frozen sea scallops (about 1-1/4 lb.)
4 Tablespoons olive oil
3 cloves garlic, minced
1 - 5 oz. package baby spinach
2 teaspoons butter

Thaw scallops, if frozen. Rinse scallops and pat dry with paper towels.  Set aside.  In a large nonstick skillet heat 2 Tablespoons of olive oil over medium-high heat.  Add garlic; cook and stir for 1 minute.  Add spinach and sprinkle with salt.  Cook, covered, for 3 minutes or until spinach is wilted, stirring occasionally.  Transfer to a medium bowl; cover and keep warm.  I added slivered almonds to my spinach.

Wipe most of juice out of skillet and add butter and 2 tablespoons of olive oil.  Heat over medium-high heat and add scallops.  Sprinkle scallops with salt and pepper.  Cook for about 5 minutes or until lightly browned.

I served the scallops and spinach with brown rice and sliced grape tomatoes.

Skinny Chicken Piccata

This delicious dish is under 200 calories....WOW!!

4 boneless, skinless chicken breasts cut in half horizontally (or use tenderloins)
1 Tablespoon butter
3 cloves garlic, minced
1 cup chicken broth (College Inn is the best)
2 lemons, thinly sliced
4 Tablespoons capers
2 Tablespoon fresh parsley

Place chicken between 2 pieces of plastic wrap and pound chicken lightly with the flat side of a meat mallet until about 1/4 inch thick. (You can use back of a heavy skillet if you don't have a meat mallet.)  Sprinkle chicken with salt and pepper.

In large saucepan melt butter and add chicken.  Cook until done, browned on edges.  Remove and set aside.  Add garlic to the same saucepan.  Cook for about 1 minute and add chicken broth scraping any browned bits from bottom of pan.  Bring to boil.  Add lemon slices and capers.  Cover and reduce heat; cook for 4-5 minutes.  Return chicken to pan and heat through.

To serve, spoon caper mixture over chicken and sprinkle with fresh parsley.  I served this with brown rice and broccoli.

Italian Penne

This makes a delicious dinner for under 300 calories.  I made this for the first time and everyone in the family decided it should be a staple meal!

1.5 lbs. Chicken Tenderloins
Olive Oil
16 oz. whole grain penne pasta
1 cup chopped onion
3 cloves garlic, minced
2 - 14.5 oz. cans Fire Roasted Diced tomatoes
1 - 14 oz. can quartered artichokes, drained and halved
3/4 cup Kalamata pitted olives, halved
Mozzarella cheese, shredded or cubed
Fresh Arugula

Cooke pasta according to package directions.  Drain and set aside.

Cube chicken and sprinkle with salt and pepper.  Cook in Olive Oil until done.  Remove and set aside.  In the same saucepan, add onion and cook for 3-4 minutes then add garlic and cook for 1 more minute.  Stir in tomatoes, artichokes, chicken, and olives.  Cook and stir until heated through.  Add mixture to pasta and toss gently.  Top with mozzarella cheese and fresh baby Arugula.