Yummy Coffee Cake

Ingredients
1/2 cup vegetable oil
1/2 cup sugar
1 egg, beaten
1/4 tsp salt
1 1/2 cup flour
1 1/2 t. baking powder
1/2 cup milk
1/2 tsp vanilla
1 tsp. cinnamon
1/4 cup chopped nuts, optional
3/4 cup brown sugar
1/2 stick margarine or butter, melted


Directions:


Combine oil, sugar, egg, salt, flour, baking powder, milk and vanilla in a mixing bowl. Beat until well blending. Pour half of the batter into a greased 8x8 in pan. Mix cinnamon, nuts and brown sugar together. Sprinkle half of the mixture over the batter. Pour the remaining batter over the cinnamon mixture. Sprinkle the remaining cinnamon and sugar on the second layer of the batter. Pour melted margarine over the cinnamon sugar mixture. Bake at 350 for about 20 -25 min. 

Bruschetta Eggplant

This recipe has been adapted from http://www.spain-in-iowa.com/2011/08/an-easy-eggplant-recipe-fried-eggplant-topped-with-sauteed-tomatoes-herbs-and-cheddar-cheese/

Ingredients:

• 1 large eggplant, cut in slices 1/2″ thick
• breadcrumbs
• 2 eggs, beaten
• extra virgin olive oil
• 1 cup fresh tomatoes, diced
• 2 tbls fresh picked basil, julienne or dried basil or pesto mix
• 3-4 tbls extra virgin olive oil
• garlic clove
• 1/4 cup chopped onion
• feta
• salt to taste

Method:

1. Slice the eggplants. Lay out on a plate and salt each piece to draw out moisture from the vegetable.  Allow to rest for 15 minutes.  Then pat each eggplant  dry.

3. In a cast iron skillet or pan, heat about a 1/2″ of olive oil.

4. Dip eggplant in beaten egg and then in breadcrumbs.  Fry each piece in the olive oil until browned on both sides.  Drain on a paper towel on a dish.  Work in batches and continue this process until all of your eggplant slices have been breaded and fried.

5. Once your eggplant has been fried, in a separate pan, heat 3-4 tbls of extra virgin olive oil.  Saute the fresh cut tomatoes, basil, onions and garlic for 3-4 minutes or until the tomato has warmed through.  Add salt and pepper to taste.

6. Lay out the eggplant slices on a serving platter topped with the tomato blend and sprinkled with feta. 

Baked Pesto Chicken (Kayln's Kitchen)

This recipe is from http://www.kalynskitchen.com/2010/09/easy-recipe-for-baked-pesto-chicken.html 

 

This is a South Beach recipe!


Ingredients: 
4 boneless, skinless chickenn breasts
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto 
2 oz. (1/2 cup) grated low-fat mozzarella cheese

Instructions: 

Preheat oven to 375F. Trim  fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. 

Spray a 9" x 12" baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.

Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through.

When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted.  Melt the cheese this takes about 5 minutes.

Serve hot. 

Menu Plan 3/5/12 - 3/18/12

Breakfast:

Egg McMuffins

Yogurt, berry and granola parfaits

Breakfast burritos http://lovetocookagain.blogspot.com/2011/10/freezer-friendly-breakfast-burritos.html

French Toast Sticks

Lunch:

Southwest Roll ups http://lovetocookagain.blogspot.com/2011/05/southwest-roll-ups-money-saving-mom.html

Deli sandwiches

Nuggets

Mac and cheese

Tuna sandwiches

Dinner:

3/5 - Baked Honey Dijon salmon http://lovetocookagain.blogspot.com/2011/11/baked-dijon-salmon-all-recipes.html/rice pilaf/squash

3/6 - Taco's/corn and avocado salad http://lovetocookagain.blogspot.com/2011/07/grilled-corn-avocado-and-tomato-salad.html

3/7 - Emerill's stuffed shells/salad/bread

3/8 - Skinny Taste marinated lime pork chops http://lovetocookagain.blogspot.com/2012/03/garlic-lime-marinated-pork-chops.html/lime cilantro rice/veg

3/9 - Steakums/veggies/pasta salad

3/10 - leftovers

3/11 - Crockpot BBQ sandwiches http://lovetocookagain.blogspot.com/2011/03/slow-cooker-chicken-bbq-sandwiches.html/baked beans/veg (lunch); Lasagna/bread/corn on the cob (dinner)

3/12 - Curry shrimp and rice

3/13 - Baked potato soup

3/14 - Baked pesto chicken/veg/cous cous

3/15 - Spaghetti with bolognese sauce http://lovetocookagain.blogspot.com/2012/03/crock-pot-bolognese-sauce.html/bread/veg

3/16 - Pizza

3/17 - Ranchiladas http://lovetocookagain.blogspot.com/2011/03/creamy-chicken-ranchiladas-aimees.html/mex rice

3/18 - Firehouse Subs!

Corn Salad with Queso Fresco (Our Best Bites)

 http://www.ourbestbites.com/2012/02/corn-salad-with-queso-fresco/

Ingredients:
4 cups fresh or frozen corn kernels
8 ounces queso fresco or cotija cheese
1 large red bell pepper, seeded and chopped
1 small red onion, finely chopped
1 jalapeno pepper, chopped (and seeded if desired)
1/2 recipe (about 6 ounces) Cilantro-Lime Vinaigrette
1 large avocado, pitted, peeled, and cubed
Kosher salt and freshly ground pepper to taste
Optional: For an easy one-dish meal, add leftover rotisserie chicken

Instructions:
Bring about 1 inch of water to a boil in a large stock pot. When the water boils, add the corn and cook for 2-3 minutes. Drain and rinse and then add to a large bowl. Toss together the corn, red bell pepper, red onion, jalapeno pepper, and crumbled cheese. Toss with Cilantro-Lime Vinaigrette. Chill until ready to serve. Right before serving, gently toss in the avocado and season with salt and pepper. Serves 10-12.

Fettuccine With Prosciutto and Sage Cream (Publix Aprons)

Ingredients
4 slices prosciutto (about 2 oz), thinly sliced
10 sage leaves
2/3 cup roasted red peppers (or pimientos), finely chopped
8 oz fettuccine pasta
2 tablespoons olive oil
12 oz fresh pre-sliced mushrooms
2 cups fully cooked chicken strips (9-12 oz)
1 3/4 cups reduced-sodium chicken broth
1 cup Alfredo sauce
1/4 teaspoon black pepper
1/4 cup shredded Parmesan/Romano cheese blend 

Prep

• Bring water to a boil for pasta.
• Cut across prosciutto to form thin strips.
• Cut sage leaves into thin strips (3 tablespoons).
• Chop red peppers.

Steps

1. Cook pasta following package instructions.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add mushrooms; cook 2–3 minutes or until browned. Add chopped red peppers and chicken strips; cook 1–2 minutes to heat.
3. Reduce heat to medium-low. Stir in broth and Alfredo sauce; simmer 3–4 minutes or until mixture has thickened. Stir in pasta, prosciutto, sage, and pepper. Top with Parmesan cheese and serve.

Chicken Enchilada Pasta (Fake Ginger)

Ingredients:

• 1 pound penne (or other small pasta)
• 2-3 chicken breasts, cooked & shredded
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 teaspoon chili powder
• 1 teaspoon cumin
• 2 (10-ounce) cans green chili enchilada sauce
• 2/3 cup red enchilada sauce
• 2 cups shredded Cheddar
• sour cream, tomatoes, avocado, green onions (optional, for serving)

Instructions

1. Bring a large pot of water to a boil. Cook the pasta according to package instructions. Drain and set aside (if it’s finished before the sauce).
2. Heat the olive oil in a large skillet over medium-low heat. Add onions and cook until translucent. Add garlic, chili powder, and cumin; cook for only a minute, until fragrant. Stir in all of the enchilada sauce. Bring to a simmer; allow to cook for about 10 minutes, stirring occasionally. Remove from the heat and stir in the cheese until melted.
3. Once the pasta is done, add it to the sauce and toss to combine. Serve with sour cream, tomatoes, avocado, green onions, or whatever toppings you’d like.