Monday, August 31, 2009

Almond Chicken & Rice

This was taken straight out of the Kraft Magazine. However, I can't ever seem to read the entire ingredient list and I do not believe in measuring either, so my recommendations or "tips" as we call them are included.


Ingredients

4 small boneless chicken breast halves

1/4 cup of Kraft Tuscan House Italian Dressing and Marinade

1 1/4 cup of fat-free reduced chicken broth

1/2 tsp. garlic powder

2 cups broccoli florets

1 cup instant white rice, uncooked

1/4 cup Planters sliced almonds, toasted, divided


Directions
  • Cook chicken in 2 Tbsp dressing in large nonstick skillet on medium heat 4 min on each side until evenly brown
  • Stir in broth, garlic powder and remaining dressing; bring to boil.
  • Cover; simmer 5 min or until chicken is done (165F).
  • Remove chicken; cover and keep warm
  • Add broccoli to skillet; cook, uncovered, 3 min.
  • Stir in rice and 3 Tbsp nuts.
  • Remove from heat; cover.
  • Let stand 7 min.
  • Serve chicken over rice; top with remaining nuts

Tips from a Kitchen of Reality

Okay, I just read the recipe while typing it and that is so NOT what I did...
  • Isaac can't eat nuts yet (he's too little), so I didn't even include the almonds
  • I didn't read the "instant" part of the instant rice, so I used regular rice
  • I had real garlic for a change, so i used about half a clove (remember I don't measure)
  • I also used just regular chicken broth
My directions are as follows:
  • In separate pot, cook just regular old rice until it's almost done but still a little crunchy
  • Cook chicken in 2 Tbsp dressing in large nonstick skillet on medium heat 4 min on each side until evenly brown
  • To the skillet with the chicken, stir in broth, garlic and remaining dressing; bring to boil.
  • Add nearly cooked (still crunchy) rice to the skillet
  • Cover; simmer 5 min or until chicken (165F) and rice is done
  • Add broccoli to skillet; cook, covered, 3 min. (make sure to watch it so the rice doesn't burn to the bottom of the pan as all the liquid cooks in)
  • Remove from heat and serve

Pumpkin Butterscotch Trifle

Fall is my FAVORITE time of the year and the weather change today reminded me that it is quickly approaching. As I was menu planning this week I came across one of my favorite fall desserts. I hope you enjoy it as much as we do!

Ingredients
- 4 pkgs butterscotch pudding
- 4 cups milk
- 1 can pumpkin
- 2 tsp cinnamon
- crumbled gingerbread (they sell gingerbread cake mix at the store with other cake mixes)
- 1 12 oz container of Cool Whip

Directions
- Mix pudding, milk, pumpkin, and cinnamon together in bowl.
- In a large trifle bowl, layer pudding, gingerbread, and cool whip several times-- be sure to end with cool whip.
- Refrigerate at least 5 hours-- overnight is better.

Notes from a Kitchen of Reality
- If you don't want to use gingerbread- gingersnaps cookies are also great. (Faster, too!)

Thursday, August 27, 2009

Sausage & Mushroom Quiche

This is an altered Paula Deen recipe. It is good with a salad for dinner or for breakfast with muffins. Try it... you'll like it!

Ingredients
1 1-lb. package ground sausage (cooked, drained, and crumbled)
1 tablespoon butter
1/2 lb. fresh mushrooms (sliced or chopped-- depends on how you like them)
1/2 large Vidalia (or other mild) onion, chopped (OPTIONAL-- I don't use b/c I hate onion!)
4 eggs
1 cup sour cream
1 cup cottage cheese
3 tablespoons all-purpose flour
3 tablespoons freshly grated Parmesan cheese
1 teaspoon hot sauce
1-8oz package shredded sharp Cheddar cheese
1- 9 inch refrigerator pie crust (or homemade if you're feeling ambitious)

Directions
- Saute mushrooms (and onions) in butter until tender.
- Mix all ingredients together in large bowl.
- Pour into pie crust.
- Bake at 350 for 50-60 minutes
- Cool at least 15 minutes before cutting.

Tips from a Kitchen of Reality
- I use low fat or fat free sour cream & cottage cheese-- it works fine.
- This is a great recipe to make the night before then pour in the crust right before you bake.

Wednesday, August 19, 2009

5 Minute Key Lime Pie

¼ cup water
1 package (4 –serving size) sugar-free gelatin lime-flavor gelatin
2 containers (6 oz) fat-free key lime pie yogurt
1 tub (8 oz) frozen reduced-fat non-dairy shipped topping, thawed
1 Keebler Ready Crust Graham Cracker Reduced Fat Pie Crust

In microwave-safe measuring cup heat water on high for 45 seconds to 1 ½ minutes or until boiling. Whisk in gelatin until dissolved.

In large bowl whisk together gelatin mixture and yogurt. Fold in whipped topping. Carefully spread in crust. Refrigerate at least 4 hours or until set.

Garnish as desired. Store in refrigerator.

I have also used Strawberry and Strawberry-Banana gelatin and yogurt.

For a 1/8 slice of the pie it is 3 points.

Monday, August 17, 2009

Butter Cake

I went looking for a homemade birthday cake recipe for Madeline's upcoming birthday cake this weekend and of course my Martha Stewart cake recipes didn't fail me. If you're looking for a white sheet cake recipe that is WAY better than a box cake mix... here it is!!

Ingredients:
2 sticks softened butter
2 cups sugar
3 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
4 eggs
1 tsp vanilla extract
1 cup whole milk

Directions:
- Mix butter and sugar together until smooth.
- Add eggs one at a time beating well between each, then add vanilla.
- In a large bowl mix flour, powder, & salt.
- Add flour mixture alternately with the milk until all is incorporated.
- Pour into greased and floured 9 x 13 pan.
- Bake at 350 for 28-35 minutes.
- Let cool and frost with your favorite flavor frosting!

Notes from a Kitchen of Reality:
- I used skim milk on my trial run and it was fine.
- I am using this as Madeline's GIANT sheet cake to decorate for her birthday, so I was going for a 16 X 26 sheet cake. I quadrupled the recipe and it STILL baked up great!
- Can be used for a round layer cake or cupcakes too!

Here's a picture of her finished cake!! Cute right??

Friday, August 7, 2009

Mexican Lasagna

Love this recipe, especially this time of year when there is tons of zucchini to be had.

Ingredients:
- 2 tsp olive oil
- 3 cups zucchini (cut into small 1/4-1/2 inch pieces)
- 1 can diced tomatoes with chilies (drained)
- 1 can black beans (drained)
- 1 can corn (drained)
- 1 can enchilada sauce
- 1 1/4 cups grated cheddar cheese
- flour tortillas
- sour cream & guacamole

Directions:
- Saute zucchini in oil until tender.
- Stir in tomatoes, beans, corn, and sauce.
- Simmer for 5-8 minutes.
- Layer tortillas, vegetables, cheese -- making 2 to 3 layers-- depending on the size of your baking dish.
- Cover with foil.
- Bake 25-30 minutes until bubbly around the edges.
- Cool for 5 minutes-- serve with sour cream and guac.

Reality Notes:
- If you have a round baker similar the the one I do-- you can use one large tortilla for each layer and then cut it like a pizza so you have pie shaped servings.
- Fresh corn and tomatoes make great choices over canned if you have them in the kitchen.
- I have found that the very bottom tortillas will sometimes stick to your spatula when trying to serve it-- so you may want to put a little enchilada sauce or a small veggie layer on the bottom to prevent this.
- If you like SPICE-- add some fresh jalapenos! YUM.