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Monthly Archives: January 2014

Super Bowl Snack Favorites

Appetizers

Bacon Wrapped Herb and Cheese Stuffed Shrimp (Gluten Free)
Cauliflower Tots (Medifast and Gluten Free)
Shrimp and Avocado Bites with Wasabi Mayo
Steak and Shrimp Kabobs
Turkey Sausage Meatballs (Medifast)
Chili Cheese Pinwheel Snacks

Dips

Better-Than-Restaurant Queso
Garlic Hummus
Black Bean and Corn Scoops
Guacamole Goal Post Dip
Herbed Tuna Dip
Rosemary and Thyme Cheese Ball

Sandwiches, Burgers, Wraps, and Pizzas

Pesto Chicken Salad Sandwiches (Medifast)
Better-Than-Taco-Bell Spicy Chicken Crunch Wrap Supreme
Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers
Jalapeno and Cheddar Chicken Burgers
Cobb Salad Sandwich with Avocado-Pesto Spread
Pesto Pizza with Chicken and Mushrooms
Chicken, Mushroom, and Pesto Pizza (Medifast)
Mexican Layered Sandwich

Sides

7 Layer Salad (Medifast)
Oven-Baked Seasoned Sweet Potato Fries

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Pesto Chicken Salad Sandwiches (Medifast)

A refreshing twist on chicken salad sandwiches.I don’t think I can go back to eating regular chicken salad after this. This is easily one of the best recipes I have ever made. It’s so good that I have been eating left-overs for breakfast for the past 3 days.

This sandwich is great served fresh and hot, cold, or reheated. For those on Medifast, omit the bread and mozzarella cheese slices. Instead, use the butter lettuce leaves as lettuce cups or wraps.

Pesto Chicken Salad Sandwich

Ingredients

  • 6 Scali Rolls or French baguette
  • 6 slices of reduced fat mozzarella
  • Butter Lettuce leaves torn in half, stems removed
  • 1 small container of plain nonfat Greek yogurt
  • 1/4 cup grated Parmesan cheese
  • 1 bunch of parsley
  • 1 tbsp basil paste or 1/2 cup packed basil leaves
  • 1 tbsp garlic paste or 3 garlic cloves
  • 1 tsp olive oil
  • 4 chicken breasts
  • Garlic powder
  • Salt
  • Ground thyme
  • Butter

1. Trim excess fat from the chicken breasts. Season one side of the chicken breasts with salt, garlic powder, and ground thyme. Rub the seasonings in and repeat with the other side.

If using a George Foreman, close the lid and preheat for 5 minutes. Place the chicken on the George Foreman and cook for 2 minutes, flip the chicken, then cook for 1 more minute. Make sure the chicken breasts don’t touch. Remove to a cutting board.

If you don’t have a George Foreman, use a large skillet. Place the chicken on the skillet and cook over medium-high heat until cooked throughout and lightly browned, about 5-7 minutes per side. Remove to a cutting board.

Cut the chicken into 1/4 inch wide strips, then into small pieces. Place the chicken in a medium mixing bowl.

2. In a food processor, combine the parsley leaves, basil paste/basil, garlic paste/garlic, and olive oil. Pulse until smooth.

If you don’t have a food processor, finely chop the basil, garlic, and parsley. In a small bowl, combine the parsley, basil, garlic, and olive oil and stir until smooth.

3. Add the pesto to the bowl with the chicken. Add the Greek yogurt and Parmesan cheese to the bowl and stir until combined.

Pesto Chicken Salad Sandwich

4. Slice the Scali rolls in half lengthwise, or if using a French baguette, slice the baguette in half lengthwise then into equal sections about 5 inches long. Lightly butter a skillet and place the bread sliced side down. Toast the bread until lightly brown and crisp. Remove from heat.

5. Place the bread on a plate. Starting with the bottom half, add two butter lettuce leaves and one mozzarella slice torn into two pieces. Add about 1/2 cup of the pesto mixture on top of the cheese. Top with the top half of the bread.

Voila!

Pesto Chicken Salad Sandwich

Based off of the recipe found on Damn Delicious

 

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Turkey Sausage and Mushroom Breakfast Casserole

I know I’ve posted several other breakfast casserole and frittata recipes, but this is by far the best one yet. It’s a favorite with my coworkers. This recipe tastes great reheated if you want to make it ahead of time.

Turkey Sausage Breakfast Casserole

Ingredients

  • 10 eggs
  • 16 oz breakfast turkey sausage
  • 1 cup shredded reduced fat cheddar cheese
  • 16 oz baby bella mushrooms
  • 1 large white onion
  • 12 oz frozen shredded hash browns
  • 19 oz frozen broccoli florets
  • 1/2 tbsp butter
  • Salt
  • Garlic powder
  • Ground thyme

1. Preheat oven to 375. Lightly PAM a glass 13 x 9 casserole dish. In a large skillet, cook the turkey sausage over medium-high heat until brown. While cooking, use a wooden spoon or spatula to break the sausage into small pieces. Remove from heat. Divide the sausage into two even parts and add to two large mixing bowls. I suggest two bowls because by the time you add the eggs, there will be so much filling that you won’t be able to stir without making a mess.

2. Slice the onion in half in the middle, not from root to tip. Slice the onion into small half circles about the width of the shredded hash browns. Melt the butter in the skillet you cooked the turkey sausage in. Add the onions and cover. Cook the onions over medium-low heat for 10 minutes. Uncover and stir. The onions should start to soften and caramelize. If they’re still firm, cover and cook for 5 more minutes.

3. Stir in the frozen hash browns. You’ll probably need to break them up with a wooden spoon. Lightly salt the hash browns and cover and cook over medium heat for 10 minutes or until softened and warm. Remove from heat, divide the hash brown mixture between the two bowls.

4. Gently wash the mushrooms. Keeping the stems intact, place the mushrooms on their heads and slice into 1/4 inch wide strips. Chop the slices into small pieces. Add the mushrooms to the skillet and season with salt, garlic powder, and ground thyme. Cook over medium-low heat until browned and soft, about 10 minutes. Remove from heat and divide between the two bowls.

5. Place the broccoli in a microwaveable dish. Add 1 tbsp water and microwave 5 minutes or until cooked but still a little firm. Remove the broccoli from the microwave and drain the excess water. Cut the broccoli into pieces about the same size as the mushrooms. Divide the broccoli between the two bowls.

6. Stir 1/2 cup of shredded cheddar cheese into each bowl. Crack 5 eggs into each bowl and stir until wet. Pour both bowls into the casserole dish. They should both be able to fit in the same dish with room to spare.

7. Bake for 30 minutes. Remove from the oven and cut into squares. I usually bake this casserole for breakfast parties at work, so I make the squares about 2 x 2, though you can make the pieces and large or as small as you want. Place back in the oven and cook for 15 minutes or until the liquid has been absorbed.

Serve hot or refrigerate when cool and reheat later. This recipe microwaves great!

Turkey Sausage and Mushroom Breakfast Casserole

Created by Me! : D

 
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Posted by on January 25, 2014 in Breakfast, Turkey

 

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Bacon Wrapped Herb and Cheese Stuffed Shrimp (Gluten Free)

What could be better than herb and cheese stuffed shrimp? Oh, that’s right, wrapping it in bacon! You’ll never order stuffed shrimp at a restaurant again!

Want to impress your friends, family, or co-workers with a tasty and impressive looking dish? Look no further!

You can assemble these ahead of time. Just pop them in the oven for 15 minutes whenever you’re ready and voila!

Ingredients

  • 1/4 cup parmesan, shredded
  • 8 oz cream cheese, reduced fat, room temperature
  • 2 tbsp fresh thyme, minced
  • 2 tbsp fresh rosemary, minced
  • 1/2 lbs bacon
  • 12 – 16 oz medium raw shrimp, peeled, deveined, tails on
  • Toothpicks
1. Preheat oven to 375. Butterfly the shrimp: Hold a shrimp like a backwards C. Using a paring knife, insert the knife point just below the tail and slice an opening down the shrimp. Be careful not to slice all the way through. Gently open the shrimp. It should look kind of like a scorpion. Place on cutting board and repeat with the rest of the shrimp.

2. In a small mixing bowl, combine the cream cheese, parmesan, thyme, and rosemary. Stir until the herbs are thoroughly incorporated.

3. Slice the bacon in half both ways, creating fourths. Lay down 1/4 of a bacon slice. Place a shrimp on the bacon about 1 inch from one end. Scoop one heaping teaspoon of stuffing mixture on top of each shrimp.

4. Fold the short end of the bacon over the stuffing then wrap the rest of the bacon over and under the shrimp. Insert a toothpick to hold the bacon and filing in place. Repeat with the remaining bacon, shrimp, and stuffing.

4. Place the shrimp on a parchment lined cookie sheet and bake for 15 minutes, turning the sheet halfway. The bacon should be crisp and the shrimp should be slightly pink and opaque.

Remove the toothpicks and enjoy!

Bacon Wrapped Herb and Cheese Stuffed Shrimp

Bacon Wrapped Herb and Cheese Stuffed Shrimp

Bacon Wrapped Herb and Cheese Stuffed Shrimp

Recipe created by Me! : D

 
3 Comments

Posted by on January 20, 2014 in Appetizer, Gluten Free, Seafood

 

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Turkey Sausage Dressing

Turkey Sausage Dressing

Ingredients

  • 1 pound breakfast turkey sausage
  • 1 large onion, diced
  • 4 large carrots, peeled and diced
  • 6 celery stalks, diced
  • 1 can of reduced sodium chicken stock
  • 1/2 tsp salt
  • 1 tsp Italian seasoning
  • 1 tsp ground thyme
  • 1 tsp rubbed sage
  • 3 slices of whole wheat bread
  • 3 slices of whole grain or seeded bread (I use Orowheat 12 Grain or Multi-Grain)
  • 4-6 large eggs or 1 – 1 1/2 cups Egg Beaters

1. Preheat oven to 400. Lightly spray a 9×13 glass casserole dish with PAM. Toast the bread slices until crisp. Leaving the crust on, tear the toast into small pieces and place in a large mixing bowl.

2. In a large skillet cook the sausage over medium-high heat until browned, breaking up the sausage as it cooks. Remove the sausage to the mixing bowl.

3. In the skillet you just cooked the sausage in, add the onions, carrots, and celery. Cook over medium heat until soft, about 7-10 minutes.

4. Add the chicken stock and bring to a boil. Reduce heat and simmer for 10 minutes. Add the veggies and chicken stock to the mixing bowl.

5. Add the salt, Italian seasoning, thyme, and sage to the mixing bowl. Stir until combined.

6. Beat 2 eggs at time and add to the mixture. Stir until combined. If using Egg Beaters, add 1/2 cup at a time. Continue to add eggs until you’ve reached your desired consistency.

7. Pour the dressing into the casserole dish and bake uncovered for 45 minutes. Remove the dressing from the oven every 15 minutes and stir the dressing thoroughly.

Enjoy!

Turkey Sausage Dressing

Recipe created by on Me! : D

 
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Posted by on January 17, 2014 in Side Dish, Turkey

 

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Cauliflower Tots (Medifast & GF)

For those who are on Medifast, the recipe counts as 8 greens and 1 lean. This recipe makes about 4 servings of 2 greens and 1/4 lean. To round out the meal, you would need to add another lean to the meal, like 4oz of chicken. Since you need 3 greens for your meal, you could pair this with another green such as green beans or a side salad.

Cauliflower Tots

Ingredients

  • 2 cups of cauliflower florets, cooked and finely chopped *
  • 1/4 cup Egg Beaters or 1 egg
  • 1/4 cup onion, minced
  • 1/2 cup shredded cheddar cheese, reduced fat
  • 1/2 tsp Salt
  • 1 tsp Garlic powder
  • 1 tsp Italian seasoning

* Note: I used an 8oz bag of frozen cauliflower, cooked it in the microwave for a few minutes, then used a food processor to finely chop the cauliflower.

1. Preheat oven to 400. Place the cauliflower a cheese cloth or paper towel and press out any excess liquid.

2. In a medium bowl, combine all of the ingredients and stir until combined.

3. Spoon about 1 tbsp of the mixture into your hands and gently roll unto an oval or tot shape. Place the tots onto a cookie sheet lined with parchment paper. Bake for 12-14 minutes or until golden, turning half way.

Cauliflower Tots

Based off of the recipe found on Skinny Taste

 
 

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Better-than-Taco-Bell Spicy Chicken Crunch Wrap Supreme

This was my favorite item at Taco Bell when I was younger and I’ve been craving it ever since Taco Bell discontinued it several years ago. I finally had enough and decided to find a way to make them myself!

I think these taste better than Taco Bell’s Crunch Wrap Supremes. If you’re not into chicken, try it with beef! Just purchase 1 pound of lean ground beef and 1 packet of beef taco seasoning. They both taste great.

Makes 4 Crunch Wrap Supremes

Spicy Chicken Crunch Wrap Supreme

Spicy Chicken Crunch Wrap Supreme

Spicy Chicken Crunch Wrap Supreme

Spicy Chicken Crunch Wrap Supreme

Ingredients

  • 1 pound chicken
  • 1 pack of taco chicken seasoning
  • 1 cup Nacho cheese (I buy Gehl’s Nacho Cheese from Wal-Mart)
  • 1 large Tomato, diced
  • 1 cup Lettuce, shredded
  • 1 cup Onion, diced
  • 1 cup Sour cream
  • 1 cup shredded Mexican cheese.
  • Re-fried beans (optional)
  • 5 Large burrito flour tortillas
  • 4 Tostada shells

1. Cook the chicken in a large skillet over medium-high heat until cooked throughout. Remove to a cutting board and shred. I cut the chicken into 1/4 inch wide strips then cut them into small pieces.

2. Place the shredded chicken back into the large skillet and sprinkle with the taco seasoning. Add water as directed on the taco seasoning packet and cook until the water has evaporated. Remove from heat.

3. Place the tortilla on a flat surface. Starting in the middle, spread about 1/4 cup of nacho cheese into a circle about the size of the tostada shell. Top with the shredded chicken and 1 tablespoon of onions.

4. Place the tostada shell on top of the onions and spread 2 tablespoons of sour cream on it. Sprinkle with, shredded lettuce, diced tomatoes, onions, and shredded Mexican cheese.

5. Cut 1 tortilla into 4 equal parts. If you’re using refried beans, spread them on one side of the tortilla quarter. Place that quarter bean side down on top of the onions. If you’re not using refried beans, place the tortilla quarter on top of the onions.

6. Take one side of the bottom tortilla and fold it over the tortilla quarter. Repeat at every 3-4 inches until you’ve folded all of the tortilla over.

7. Place a skillet or flat griddle over medium heat. With one hand on top of the crunch wrap and another underneath, flip it over and gently place it on the griddle. If you have a bacon press, place it on top of the crunch wrap supreme, if not, you can use a small plate. Grill the crunch wrap for 2-3 minutes or until lightly golden brown. Flip the crunch wrap over and repeat.

Remove from heat and enjoy!

Spicy Chicken Crunch Wrap Supreme
Recipe created by Me! : D

 

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