Cafe' Chatterbox

Fresh Watermelon Granita

2012-08-07T10:28:00.001-07:00

When I started my quest for how to use up some extra watermelon I was looking for a watermelon sorbet. I don’t have an ice cream machine anymore so I had to take what I could get when it came to recipes. I never found a recipe that was exactly what I was looking for so I decided to improvise and come up with something I thought would work well.

A watermelon granita was perfect. I learned a trick from my Nana that if you don’t want something to freeze completely that adding one ounce of vodka would do the trick. Sure enough it worked perfect. The vodka had no flavor so it did not change the granita flavor, nor did you taste any alcohol in it what so ever.

We all loved this recipe! Its low in calorie and it’s fantastic!! It could not be any easier to make and it’s a great way to use up extra fruit!!

Ingredients:

3 cups of seeded watermelon chunks
2 tbsp. granulated sugar
¼ cup of light corn syrup
1 ounce of vodka (any vodka will work) (this is a VERY important ingredients don’t skip you won’t taste it) I used Pinnacle Whipped Cream Vodka

Directions:

Puree watermelon chunks in a blender and strain if necessary.
In a large saucepan bring to a boil the watermelon puree, sugar, and corn syrup.
Once the sugar has melted turn off the burner then allows the watermelon puree to cool down to room temperature.
Mix in the vodka. The vodka is important to this recipe because although you cannot taste the vodka what it does is it prevents the puree from freezing into a solid block. Instead it will not free 100% which is what you are looking for. This will help you get a nice Granita. With most Granita recipes you are required to do a lot of scraping throughout the freezing process this will prevent you having to do the entire extra work. It works perfect!
Once the vodka is stirred transfer the mixture to a Ziploc bag and freeze for 18-24 hours.
Occasionally while the Granita is freezing just massage/knead the ingredients in the bag. This will help you accomplish the granite without a lot of work.

Number of Servings: 8

Nutritional Information:

94 calories per serving
20 carbs
0 grams of fat
0 protein
4 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

Quick and Easy Fried Rice

2012-08-06T10:25:00.004-07:00

Last night I was running very late getting home and of course keeping with our no eating out had to make dinner. I had purchased some frozen egg rolls from Sam’s Club that I decided I was going to stick in the oven to have for a quick and easy dinner. I really wanted to serve fried rice with dinner, but I figured it would be too much trouble or I wouldn’t have everything I needed. To my surprised I had just about everything. With a little modification of the original recipe I was able to whip up this recipe in just a matter of minutes.

I actually had left over brown right in the refrigerator which never happens except a few days ago I didn’t think I made enough so I made more and actually ended up making too much so that worked out. I had everything else I needed on hand that I wanted to use. The original recipe calls for meat, but I just wanted vegetable fried rice so with a little modification I was able to serve this with the egg rolls.

I must say it turned out fantastic! Much better than the fried rice I pay $5 for at our favorite Chinese restaurant. I will never buy fried rice again after making this recipe! Yummy!

Ingredients:

3/4 cup finely chopped onion
1 tablespoons oil
2 eggs, lightly beaten
6 drops soy sauce
6 drops sesame oil
1 cup of frozen peas and carrots (I used frozen, peas, carrots, corn, green beans)
3 cups cold cooked brown rice (I used left overs)
2 tablespoons light soy sauce (add more if you like)

Directions:

Heat 1 tbsp. oil in skillet add chopped onions and stir-fry until onions turn brown , about 8-10 minutes
Add 6 drops of soy and 6 drops of sesame oil to the skillet and cook for a minute
Push everything in your skillet to one side then add egg mixture to the empty side working quickly, stirring eggs until they are cooked, when eggs fluff, chop them into small pieces and mix them into the other ingredients in your pan.
Add carrots, peas, or any other vegetables and cooked for 2 minutes.
Add rice and mix well cooking for 3 more minutes.
Add and additional 2 tbsp. of light soy sauce or additional sesame oil until you have the desired flavor; stir-fry for 1 minute more, if desired add salt for flavor.

Original Recipe Source

Dad's Stuffed Peppers

2012-08-05T10:24:00.005-07:00

When I was a kid my Dad would make my Mom stuffed peppers occasionally because she loved them so much. Unfortunately when my Dad passed away his stuffed pepper recipe went with him. I have never found any place he had written it down. After a lot of looking around and my Mom and I putting our heads together we think we have come up with my Dads recipe.

Like I said before they are my Mom’s favorite so I decided to surprise her with an early Mother’s Day dinner of stuffed peppers. She was so surprised and so happy. She said they were fantastic and just like my Dad’s.

Ingredients:

4 medium green bell peppers
1 lb ground round
1 cup chopped onion
1 cup frozen corn kernels
1 cup cooked rice
1 (14 1/2 ounce) can stewed tomatoes
1 small can tomato sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil
1/2-1 teaspoon garlic powder
Salt and black pepper, to taste
1 cup shredded sharp cheddar cheese grated

Directions:

Preheat oven to 350 degrees
Wash bell peppers then cut them in half. Bring to a boil a large pot of water and place the pepper halfs into the water. Steam the peppers in the water for 15 minutes until the peppers are soft.
After the peppers are soft remove them from the water and allow them to dry off.
Place a skillet on a medium high and brown your ground beef. Once the meat is browned drain, then add the onion, and cook until the onion is tender.
Next add corn, rice, stewed tomatoes, tomato sauce, salt, pepper, basil, garlic powder, salt, and pepper . Mix together well and heat for an additional five minutes.
Remove your skillet from the heat
Place each of your pepper halves in a baking pan and being to stuff peppers. Fill each pepper half to the top, and then top with cheddar cheese
Bake at 350 degrees for 35 or until heated through

Shrimp and Mushroom Pad Thai Noodles

2012-08-04T10:22:00.006-07:00

A few days ago we had our water off for most of the day because of a broken pipe that was being fixed. I had one dinner planned, but at the last minute I changed it up for something a little easier like frozen egg rolls. I needed to make something that didn’t require the use of water. I had enough bottled water to wash my hands, but not enough to cook with. I didn’t want to pick anything up for dinner because we are still doing our “no eating out for a month” challenge. Frozen egg rolls would be perfect!

I needed something to go with the egg rolls, but I didn’t have a clue what to make. I remembered that we had a box of rice noodles in the pantry that I had been meaning to use. I wasn’t sure what to do with them. I received the box in the mail to try. After looking online for a while at a few different recipes I decided to take what I liked and what I had on hand and put them all together.

Everyone in our house loved this. Actually raved about it! This was the first time I have ever had rice noodles and I must say I love them, and I love this recipe!!

Ingredients:

1 cup salad shrimp cooked or precooked
1 tbsp. vegetable oil
½ medium onion chopped
2 cloves garlic minced
8 oz. box Pad Thai Rice Noodles (such as Annie Chuns)
4oz can of mushrooms drained
1 teaspoon pure black sesame oil
3 + tablespoons of soy sauce adjust to taste (you may want to use reduced salt)
1 teaspoon sugar
1 egg

Directions:

In a large bowl soak rice noodles for 10 minutes in extremely hot water. If your tap water doesn’t get very hot you may want to soak them in water than has been boiled.
As the noodles are soaking sauté chopped onion in oil in a large skillet until it starts getting a golden hue, then add the garlic. Sauté until the garlic becomes fragrant.
Add mushroom, shrimp, sesame oil, sugar and soy sauce cook for about 5 minutes or until the shrimp are cooked then add drained rice noodles
Mix well so that the noodles and the other ingredients are well blended together. This can be a challenge because initially the rice noodles are not very cooperative! Cook an additional for 5 minutes or so making sure that the dish is well heated, then add additional soy sauce if needed.

Easy Cheesesteak Sandwiches

2012-08-03T10:21:00.004-07:00

We have this recipe quite a bit in our house. If I can find a roast on sale that is small enough I like to make the cheesesteaks for a week night meal. The whole process goes very quickly. You could probably cut the meat up over the weekend then freeze it until you need it. That would make the entire process go supper fast.

We really love these sandwiches they are easy and fantastic!

Ingredients:

2 lbs. Chuck Roast (or any roast you choose)
Meat tenderizer
1 large onion sliced
2 garlic cloves minced
1 large bell pepper sliced
1 large can of mushroom or fresh mushrooms
1 package of dry Lipton Beefy Mushroom Soup or Beef or Onion Soup
6 rolls
Grated mozzarella or provolone cheese

Directions:

Slice roast into ½ inch slices until the entire roast is sliced. Lightly coat roast in meat tenderizer. Allow to rest at least 10 minutes.
To a skillet add sliced, onions, bell pepper, and garlic and begin to sauté add roast and mix well.
Cook until the meat is cooked and the vegetables are tender
Add mushroom and beefy mushroom soup mix well
Cook for 15 minutes until the mixture is heated through
Stuff rolls with meat and cheese
Heat in oven to melt cheese if you desire

Bacon Dressing

2012-08-02T10:20:00.004-07:00

This recipe is ridiculously fantastic! If you love dressing and you love (naughty) cream dressing you will love this masterpiece!

The creamy bacon is just wonderful. Even better than the flavor is the ease of the recipe. It is sooooo super easy. I put everything in the magic bullet and gave it a few whirls and it was ready to go. No doubt you could use a blender or Ninja too. I can’t wait to make it again!

Ingredients:

1/2 cup of bacon bits (NOT Bacos) I used Hormel
1/2 cup mayonnaise
1/2 small onion, finely grated (I Just stuck the half in the blender)
1 1/2 tablespoons olive oil (I used Pecan)
1 1/2 tablespoons red wine vinegar
1 tablespoons sugar
1 1/2 teaspoons brown mustard

Directions:

Add all of the ingredients to a blender and blend thoroughly. I added this to a fresh spinach salad topped with sliced boiled eggs and it was perfection. I can't tell you how many recipes were requested that night! Remember that this is a mayo based recipe so it must be refrigerated.

Original Recipe Source

Classic Baked Ziti Using @Mezzetta_Foods

2012-08-01T10:18:00.009-07:00

I can’t even begin to tell you just how amazing this is! The key ingredient in this recipe is Napa Valley Bistro - Porcini Mushroom Pasta Sauces! I strongly encourage you to use this pasta sauce because it really does make this dish. I will admit this sauce is a little pricey but it’s well worth it. This is a quick and easy recipe to put together and makes a great freezer recipe. This is only a half recipe the full recipe which would require you to double everything below would be cooked in a 13X9 pan.

Ingredients:

1/4 lb. lean ground beef
¼ lb. Italian sausage
½ onion, chopped
½ bell pepper, chopped
2 garlic cloves, minced
1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano leaves
1/2 (32 ounce) Jar Napa Valley Bistro - Porcini Mushroom Pasta Sauces
½ cup chicken broth
8 ounces package ziti pasta, cooked and drained
Shredded mozzarella cheese
1/2 cup grated parmesan cheese
Small can of mushrooms

Directions:

Preheat oven to 350 degrees F.
In a large skillet, cook ground beef, sausage, bell pepper onions, and garlic over medium-high heat for 6 to 8 minutes or until meat is browned and the vegetables are tender; stirring frequently.
Stir in spaghetti sauce, chicken broth, and oregano, red pepper flakes, salt and pepper.
Reduce heat and simmer for 10 minutes.
Stir 1 cup of the sauce into the cooked ziti noodles.
Spoon 1/2 of the ziti mixture into a pie plate or a medium size baking dish.
Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
Cover and bake 30 minutes.
Sprinkle with remaining mozzarella and Parmesan cheese.
Return to oven and bake uncovered for 10 minutes or until heated through.

Coconut Crusted Chicken

2012-07-31T10:16:00.004-07:00

My family and I love coconut crusted shrimp so when I found this recipe I knew we were going to love it. Not only is it fantastic it’s earth shaking! I had this horrible feeling that the recipe would be sweet since you use sweetened coconut flakes, but frying it takes away the sweetness of the coconut. You are left with a little sweet, but nothing to be concerned with. I absolutely love this recipe and so did everyone else in my family. YUMM-O!

I must admit that I wasn't sure about the Spicy Apricot Sauce I tried it right after I made it and I didn't think it was that great. When I tried it was the chicken I loved it. Everyone else admitted that they were unsure about the sauce also until they tried it and everyone thought it was fantastic!

Ingredients:

1/2 cup cornstarch
3/4 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon fine grind black pepper
3 large egg whites
2 cups (possibly more) shredded sweetened coconut
1 1/2 lbs chicken tenders
vegetable oil (for frying)

Directions:

Mix cornstarch, salt, Cayenne Pepper and Black Pepper in shallow bowl; set aside.
Beat egg whites in medium size mixing bowl until frothy.
Place coconut in a shallow bowl.
Dredge chicken tenders in cornstarch mixture; shake off excess.
Dip chicken in egg whites, then press chicken into coconut.
Turn over and press into coconut again to coat both sides.
Heat oil in heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350º F.
Add chicken to the hot oil in batches.
Deep fry until cooked through, about 2 to 3 minutes.
Drain. Serve hot with Spicy Apricot Dipping Sauce.

Spicy Apricot Sauce:

1 cup Apricot Preserves.
2 tablespoons cider vinegar.
1-2 teaspoons hot pepper sauce.
1 teaspoon chili powder.
1 clove garlic, minced.

For Spicy Apricot Sauce Mix all ingredients together

Original Source

Tampico Shrimp Quesadillas

2012-07-30T10:14:00.005-07:00

Ingredients:

1 cup onion diced
2 garlic cloves minced
1 poblano chili pepper sliced and diced
2 cups of pre-cooked salad shrimp
12 flour tortillas
8 ounces of mozzarellas cheese
½ teaspoon of ground chipotle pepper
Salt and pepper to taste

Directions:

Sautee onion, garlic, and poblano chili once the vegetables are tender add shrimp and cook until the shrimp are warm. If you are using fresh shrimp cook until they turn pink.

Add chipotle, salt, and pepper and cook for an additional few minutes

To a flour tortilla add a tablespoon of the vegetables and a few shrimp then top with grated mozzarella cheese

Fold over the tortilla and place on a warm skillet and turn when needed until the cheese is well melted.

Mushroom Sugar Snap Peas

2012-07-29T10:13:00.005-07:00

This recipe is delicious, very flavorful and so easy to make. It certainly makes a nice presentation because of the color! I have been trying and trying to find a good recipe that uses sugar snap peas. I found a recipe (see bottom) that sent my recipe juices flowing. My recipe is similar with a few (ok maybe a lot) changes. We all really enjoyed this and my sugar snap peas didn’t go to waste. I was afraid they would go bad before I could find a recipe to use them up in.

Ingredients:

1 4oz can of sliced mushrooms
1 tbs. margarine
1 small onion, thinly sliced
1 tablespoon sesame oil
1/4 pound fresh or frozen sugar snaps peas
3/4 cup water
1 beef bouillon cube
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons of toasted sesame seeds

Directions:

In a skillet Sauté sliced onion in margarine until onion becomes soft.
To the sautéed onion add drained can of mushrooms, sesame oil, sugar snap peas, water beef bouillon cube, garlic powder, salt and pepper
Cover your skillet and steam on a medium heat for 15 to 20 minutes or until liquid has mostly evaporated and sugar snap peas are tender.

Adapted From Original Recipe

Chicken Crescent Roll Casserole

2012-07-28T10:09:00.005-07:00

We all really enjoyed this recipe. It’s very easy to make and would be easy to make ahead. The only complaint that I have read on this recipe is that some people said that the crescent rolls were too doughy. If you cook them long enough this will not be a problem. I cooked them for 40 minutes and they were perfect. I suggest watching for the rolls to rise up. When they have risen they are ready! Like I said this is a great recipe. The filling reminds me of chicken salad. If you have left over chicken salad this would be a great way to use it up!

Ingredients:

1 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1/2 (10 3/4 ounce) can cream of chicken soup, undiluted
1/2 (10 3/4 ounce) can cream of celery soup, undiluted
3/4 cup grated cheddar cheese
1/4 cup 18% table cream (or use whipping cream)

Filling:

2 ounces cream cheese (very soft)
2 tablespoons butter (very soft but not melted)
1/2 teaspoon garlic powder (optional)
1/3 cup onion, finely chopped (can use green onions)
1 small can of chicken breasts
1/2 cup finely grated cheddar cheese
1/4 teaspoon seasoning salt
1/4 teaspoon ground black pepper (or to taste)
2 tablespoons mayonnaise or whipping cream
1 cup grated cheddar cheese (for topping)

Directions:

Set oven to 350°F.
Butter a casserole dish (any size to hold crescent rolls).
In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
Heat just until the cheese melts (do not boil).
For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
Season with seasoned salt or white and black pepper to taste.
Unroll the crescent rolls.
Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
Drizzle a small amount of soup mixture on the bottom of the dish.
Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
Bake for about 30-40 minutes.

Recipe Source

Meatball Nirvana

2012-07-27T10:05:00.006-07:00

I have to say I love the name of these meatballs almost as much as I love these meatballs. They turned out fantastic! I was actually able to get 20 1oz meatballs out of this recipe. Yes, I measured them all on my scale! I am anal about a few things and things like this are when anal Colie takes over! I wasn’t sure what to expect with these meatball but I loved them so much. Talk about easy I stuck everything in my KitchenAid Mixing bowl turned it on and BOOM they were ready to be rolled! LOVE that! I highly recommend giving these a try. The next time I make them I am going to make meatball subs with them. I know they will be fantastic!

Ingredients:

1 pound extra lean ground beef
1/2 teaspoon sea salt
1 small onion, diced
1/2 teaspoon garlic salt
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
3/4 teaspoon crushed red pepper flakes
1 dash hot pepper sauce, or to taste
1 1/2 tablespoons Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs

Directions:

Preheat an oven to 400 degrees F (200 degrees C).
Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
If you are making a sauce like I did just stick them in the sauce, but don't stir them for 20 minutes so that the meatballs can set (if you stir them before they start firming up they will break to pieces). After 20 minutes you can stir them, then they should be completely cooked within another 10-15 minutes.

Recipe Source

Toasted Sesame Seed Salad Dressing

2012-07-26T10:04:00.005-07:00

Lately I have been experimenting making my own salad dressings. It’s amazing how much better salad dressing is when you make it fresh. The bottled dressing is great and quick and easy, but you can certainly tell the difference when it’s homemade. I loved this dressing, but then again I like sesame seeds. Yummy! You don’t want to look at the calorie count, but it’s a great dressing!

Ingredients:

1 cup mayonnaise
1 large egg
1/4 cup grated parmesan cheese
2 tablespoons water
2 tablespoons vegetable oil
1 garlic cloves, minced very fine
2 teaspoons sugar
1 1/2 tablespoons of toasted sesame seeds
1/2 teaspoon black pepper, coarsely ground
1/4 teaspoon salt
1/4 teaspoon parsley, freeze-dried and crushed

Directions:

Combine all ingredients in a blender and blend until all the ingredients are blended well. Chill and serve when ready!

Philly Joe's

2012-07-25T10:02:00.006-07:00

I LOVED this recipe! It’s easy, quick and oh so simple! I love Philly Cheese steak sandwiches! The problem with making them is if you are going to use a good piece of meat to make them up it can cost you a small bundle, also taking the time to cut the meat thin enough can be very time consuming! I don’t want to have to deal with either one of those problems so I knew there had to be a compromise!

A lot of people use Steak-ums, but I saw the price on a box of those in the grocery store the other day and was utterly shocked. How it is that extra thin crappy meat can cost so much? I ended up buying a nice roast for cheaper and I got more for my money.

So anyway how do you come up with a Philly Joe? Well, a Philly Joe is the combination of a Philly cheese steak sandwich and a sloppy Joe = Philly Joe! They are excellent and make a great week night meal. You can even make the meat ahead of time and freeze it!

Ingredients:

1 pound ground beef
1 onion diced
1 bell pepper diced
2 garlic cloves minced
4 oz. can of mushroom pieces drained
½ pack Lipton dry onion soup (if you can find it Beefy mushroom its even better)
8 slices of smoked provolone
Salt and pepper
8 rolls or burger buns

Directions:

In a skillet brown ground beef and drain well of excess grease
Add onion, bell pepper, and garlic cook until vegetables are tender
Add dry soup, and mushroom , then cook another 10-15 minutes on medium giving the soup time to season the meat well
Add salt and pepper as desired
Place a large spoon full on a bun and top with provolone

South of the Border Mini Pies

2012-07-24T10:00:00.002-07:00

The original name for this recipe is Tamale pies, but I think that name is misleading. Although when you get a bite of the pie crust it taste just like a tamale the crust-less areas like the middle taste nothing like a tamale, although it’s very good.

This is a fun recipe and it gives you an easy way to control your calorie intake. If you only put two on your plate you can get an idea of what you are eating verses if it was something scoop able with not measurement.

We all loved this recipe not only is it fun and a great finger food it’s taste great. If you are going to make this during the week I highly recommend making the meat up ahead of time. This recipe is a bit time consuming or maybe I was being inefficient. I just found that it too a lot of time and to be honest more than I wanted to spend in the kitchen.

Would I make this recipe again? Absolutely! It’s excellent! I would just make the meat up ahead of time. Another time saver could be using leftover taco meat!

Ingredients:

For the crust:

1 1/2 cups masa harina
1/2 cup low-sodium chicken broth
1/3 cup vegetable oil

For the filling:

1 tablespoon vegetable oil (I left this out)
1 pound ground beef
1 medium yellow onion, small dice (about 1 cup)
2 medium garlic cloves, finely chopped
1 tablespoons cider vinegar
1 teaspoon paprika
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 (15-ounce) can crushed tomatoes
1/2 cup low-sodium chicken broth
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed

Directions:

For the crust:

Heat the oven to 350°F and arrange a rack in the middle.
Place all of the ingredients in a medium bowl and mix well with your hands until combined (the dough should hold together when squeezed in your hand).
Cover the bowl with plastic wrap and set aside.

For the filling:

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the beef, season with salt and pepper, and break the meat into small pieces with a spoon. Cook, stirring occasionally, until browned and cooked through, about 4 minutes. Remove with a slotted spoon to a medium bowl and set aside.
Reduce the heat to medium and add the onion and garlic. Cook, stirring occasionally, until the onion softens, about 4 minutes.
Add the vinegar and stir to combine, scraping up any browned bits from the bottom of the pan. Sprinkle in the paprika, oregano, cumin, and cayenne and stir until incorporated. Cook until the spices are fragrant, about 1 minute.
Return the beef to the pan, add the tomatoes, broth, and measured salt and pepper, and stir to combine. Cook until the mixture simmers, about 3 minutes. Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens slightly, about 7 minutes more. Remove the pan from the heat, taste, and season with additional salt and pepper as needed; set aside.

To assemble:

Remove the plastic wrap from the bowl of masa. Divide the masa evenly among the wells of a 12-well muffin pan (about 1 rounded tablespoon per well).
Evenly divide the filling among the masa-lined wells.
Bake for 20 minutes. Remove the pan from the oven and evenly sprinkle the shredded cheese over the filling. Return the pan to the oven and bake until the cheese is melted and the filling is bubbling, about 10 minutes more.
Remove the pan to a wire rack and let it cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the pies.

Original Recipe

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Parmesan Meatloaf Muffins

2012-07-23T09:59:00.000-07:00

This recipe was very good. I was actually very surprised how moist and tender the mini meatloaves turned out. Mine actually came out of the oven looking like big meatballs but they were good just the same. The original recipe calls for ground chicken, but I actually used ground beef because I didn’t have ground chicken. These are very easy and would be a great meal to freeze for later.

Ingredients:

1/3 cup plus 1/2 cup panko
1/3 cup plus 1/2 cup finely grated Parmesan cheese (about 2 ounces)
1 tablespoon olive oil
1 large egg
2 pounds ground beef
1/2 cup minced yellow onion (from about 1/2 medium onion)
1/4 cup finely chopped fresh basil leaves
2 medium garlic cloves, minced
1 tablespoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
6 ounces whole-milk mozzarella cheese, medium dice
3 cups Basic Tomato Sauce or marinara sauce

Directions:

Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place a 12-well muffin pan on the baking sheet and coat the wells and the top of the pan with cooking spray (alternatively you can use olive oil to coat the pan); set aside.
Using your fingers, combine 1/3 cup of the panko, 1/3 cup of the Parmesan, and the measured olive oil in a small bowl until evenly moistened; set aside.
Place the egg in a large bowl and beat it with a fork to break it up. Add the remaining 1/2 cup panko and 1/2 cup Parmesan, the chicken, onion, basil, garlic, salt, oregano, and pepper. Using clean hands, mix everything until combined (don’t squeeze or overwork the mixture).
Divide the mixture among the wells of the muffin pan. Evenly divide the mozzarella pieces among the wells, nestling them into the center of the chicken mixture and making sure to enclose them. Smooth out the tops of the “muffins.”
Sprinkle the reserved panko-Parmesan mixture evenly over the tops of the meatloaf muffins and gently press to adhere.
Place the baking sheet with the muffin pan on it in the oven and bake until the meatloaf muffins are cooked through, about 20-25 minutes. Meanwhile, heat the tomato or marinara sauce and keep it warm.
When the meatloaf muffins are done cooking, set the oven to broil and broil until the panko topping is golden brown, about 3 to 4 minutes. Remove the baking sheet to a wire rack and let cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the meatloaf muffins. Serve immediately with the tomato or marinara sauce.

Original Recipe Source

Mexican Chicken and Rice Casserole

2012-07-23T09:57:00.000-07:00

This recipe is excellent! I enjoyed it so much! Not only is the 239 calories per cup but its very filling. It tends to be very spicy, but an easy fix for that is to use mild Rotel instead of the hot or original. It’s a very versatile recipe that goes a long way.

The original recipe is made a lot different than the way I made it, but I must stress that if you make it like the original recipe is made use instant rice or the rice doesn’t cook all the way through. That was a complaint that a lot of people had. By using the instant rice you won’t have that problem. Below is my version of the recipe using left over rotisserie chicken. We got three meals out of it that's just how much it made!! We made it as a casserole, tacos, and I made enchiladas out of it, by taking the filling and rolling it in corn tortillas then adding cream of poblano soup to the top with a little cheese. It was fantastic and my favorite of the three ways we served it.

Ingredients:

1 can fat free cream mushroom soup
1 can fat free cream chicken soup
1 can water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1 1/2 cups brown instant rice (uncooked)
12 ounces of deboned rotisserie chicken
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 tbsp. chili powder
1 tsp. garlic powder
1 tsp. Oregano
1 tsp. Cumin
1 tsp. Paprika
1 tsp. crushed red pepper flakes
1/2 tsp. of pepper

Directions:

Preheat oven to 350
Spray with cooking spray a 13x9 in glass casserole dish
In a medium size bowl whisk together soups, water and spices, Rotel, black beans chicken and rice then pour into the baking dish
Cover with foil; bake 350 degrees 1 hour and 40 min.
Remove foil, Sprinkled the top with cheese

Original Recipe Source

Number of Servings: 8

Nutritional Information:

239 calories per serving
31 carbs
7 grams of fat
17 protein
2 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

Cheesy Ham Cakes (88 Calories each)

2012-07-23T09:52:00.000-07:00

I have been trying to find alternatives to using bread for lunches and snacks. My go to has been to substitute rice cakes in place of bread. 2 rice cakes are 80 calories verses 120 calories for two slices of bread. I love rice cakes so that isn’t a big compromise for me. I also love ham and cheese sandwiches.

Cheese can be killer in the calorie department so that’s rarely on my menu. In place of sliced cheese I have been using Laughing Cow cheese. My new favorite is the light Laughing Cow Swiss it’s not only low in calories but it’s delicious, generous and super creamy. This isn’t just a lunch go to for me, but it makes an excellent satisfying snack.

Ingredients:

2 lightly salted rice cakes
2 slices of ham per cake (I use Land O’ Frost Brown Sugar Ham)
1 Laughing Cow Swiss

Directions:

Spread half of the cheese on each rice cake, then top with ham. It’s great to even stick it in the toaster oven for a few minutes. Yummy!

Number of Servings: 2 cakes

Nutritional Information:

88 calories per serving
10 carbs
2 grams of fat
6 protein
2 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

Dressed Up Canned Black Eyed Pea's

2012-07-23T09:50:00.000-07:00

I did a lot of growing on up a ranch outside of Houston. Many of my favorite memories from the ranch revolve around the dinner table. We always had fresh vegetables on the table that my Dad grew. He always grew a lot of peas. We would have black-eyed peas, purple hulls, and field peas. To this day I love peas just as much as I did when I was a kid.

Today I don’t have the luxury of home grown and I don’t always have time to go to the farmers market so the next best thing is getting my peas out of a can. I must admit they are not anywhere near as good as homegrown, but you have to take what you can get. When I make pea’s I always have to “dress them up” to make them feel more like home and more like the comfort food I love. Here is my way of dressing up a can of black eyed peas.

Ingredients:

1 can of black eyed peas (I prefer Bush’s)
1 tbsp. of bacon drippings
¼ diced onion
¼ tsp. onion powder
¼ tsp. garlic powder

Directions:

In a sauce pan add bacon drippings and onion sauté until onion is tender.
While your onion is sautéing open the can of black eyed peas (do not drain) and remove ½ the peas and smash them on a plate using a fork. They should look like a thick paste when you are done. Once your onion is tender add the smashed peas along with the remainder of the peas in the can.
To the peas add onion powder, and garlic powder.
Cook for about 10 minutes just long enough to give the spices enough time to mingle with one another and enough time to heat your peas all the way through.

Number of Servings: 4

Nutritional Information:

81 calories per serving
15 carbs
1 grams of fat
5 protein
0 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

Mini Chocolate Cheesecakes Bites

2012-07-23T09:49:00.000-07:00

I have been on a quest to make a dessert that I can freeze for dessert emergencies that are decedent, but are as low in calories as I can possibly get them. The requirement was it had to have cream cheese or Neufchatel in it because right now cream cheese and Neufchatel bricks are in sale at my grocery store for .50 each. That’s such a sweet deal that I celebrated by making mini personal sized cheesecakes.

Like I said before I wanted to get the calorie count down as low as possible because I am watching my calories like a hawk watches mice. Instead of using cream cheese I chose to use Neufchatel because that would automatically cut the calories down by 720 calories right off the top. That’s a huge savings!

I took a recipe for cheesecake that I already loved and then turned it into mini cheesecakes that would allow me to better control the calories. By controlling the calories, and the size, I can better control me!

Ingredients:

3 Packages of Neufchatel, softened
1 1/4 cups sugar
1 (8 ounce) container of dairy sour cream
2 teaspoons vanilla extract
1/2 cup Toll House cocoa powder
2 Tablespoons all-purpose flour
3 eggs
28 Oreo cookies halves (14 cookies total) (removing the cream center)
28 cupcake tins/liners

Directions:

Pre-heat oven to 300 degrees
Beat cream cheese and sugar until blended.
Add sour cream and vanilla and beat until blended
Beat in cocoa and flour
Add eggs, one at a time, but beat just until well blended
Remove Oreo filling with a butter knife and add one half of an Oreo to each cupcake tin you should have a total of 28 cupcake tins.
Fill each tin with one large spoon full of cheesecake filling until you have filled all 28 then go back and top off each tin with any extra filling.
Bake for 20-25 minutes at 3000 degrees be sure to watch them carefully.
Remove from oven to wire rack
Refrigerate 4 to 6 hours
Store covered in refrigerator or in the freezer. They freeze nicely

Number of Servings: 28

Nutritional Information:

134 calories per serving
12 carbs
7 grams of fat
3 protein
11 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

Check Out Our Online Recipe Book: www.CafeChatterbox.com

Asian Beef with Noodles

2012-07-23T09:47:00.000-07:00

This dish is simple and inexpensive, but it wasn’t really my favorite. Although it was good it did not have the flavor I was looking for. It’s worth trying that’s for sure because it is good and it is easy. Another great thing is that it’s low in calories for dinner if you add nice salad to the mix don’t make the mistake I did and add egg rolls. The calories were a bit too high!!

Ingredients:

1 pound lean ground beef (90% lean)
1 diced onion
1 diced bell pepper
2 packages (3 ounces each) Beef Ramen noodles, crumbled
2-1/2 cups water
2 cups frozen mixed vegetables (I used corn, carrots, broccoli)
1/4 teaspoon ground ginger
½ tsp. onion powder
¾ tsp. garlic powder
1tbsp sesame oil
1 bouillon cube
1-2 tbsp. soy sauce (I used 2 start with 1)
Salt as desired

Directions

In a large skillet, cook beef over medium heat for 4-5 minutes or until no longer pink add diced onion and bell pepper cook until tender; drain.
Add the contents of one Ramen noodle flavoring packet; stir until dissolved. Remove beef and keep warm.
In the same skillet, combine the water, vegetables, ginger, garlic powder, onion powder, bouillon cube , noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan add soy sauce and sesame oil; cook for 2-3 minutes or until heated through. Add salt if desired

Original Recipe Source

Number of Servings: 6 (8 ounces each)

Nutritional Information:

303 calories per serving
27 carbs
12 grams of fat
19 protein
4 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

Mexican Hot Chocolate

2012-07-23T09:45:00.000-07:00

My husband and I love Mexican hot chocolate, but it can be on the high side of the calorie scale. With a little creative thinking we can up with a lower calorie version that is just as good as the one we were making for three times the amount of calories.

If you have never had Mexican hot chocolate you are in for a treat. It has a nice spicy cinnamon flavor mixed in decedent chocolate. Here is our guiltless lower calorie version of Mexican hot chocolate. Might I add that if you are watching what you are eating and drinking (calorie wise) this is a great fix if you are craving something sweet.

Ingredients:

1 tbsp. Nestle Abuelitas Syrup
1 pouch of No Sugar or Sugar Free Hot Cocoa
8 ounces of hot water

Directions:

Use a coffee pot, stove top, microwave, or like I did a Kuerig to heat up 8 ounces of hot water.
To the hot water add 1 pouch of no sugar hot cocoa mix.
Stir until it’s completely blended together, then add 1 tbsp. of Abuelitas Syrup, and then mix well.

*optional: top with ground cinnamon or whipped topping

Number of Servings: 1

Nutritional Information:

100 calories per serving
22 carbs
0 grams of fat
3 protein
20 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

Garlic Baked Pita Chips

2012-05-08T09:59:00.000-07:00

Ingredients:

5 (6 inch) pita bread rounds
1-2 tablespoon minced fresh garlic (or use about 1 teaspoon garlic powder)
1/4 cup olive oil (can use vegetable oil)
salt
black pepper (optional)

Directions:

Split the pita rounds to make 10 rounds.
Set oven to 400 degrees F (set oven rack to lowest position).
In a small bowl stir the oil with the fresh garlic (or garlic powder) brush lightly over both sides of the rounds.
Sprinkle lightly with salt and pepper if desired.
Slice each round into 6 wedges (I use a pizza cutter for this) then place on a baking sheet in a single layer.
Bake for about 6-8 minutes or until lightly browned and crisp (watch closely these brown fast).

Baked Tortilla Chips

2012-05-08T09:55:00.000-07:00

I like this recipe because the chips are not fried they are a healthier alternative to the normal tortilla chip!

Ingredients:

12 corn tortillas
Parchment Paper
Cooking Spray
Salt (Optional)

Directions:

Line cookie sheet with parchment paper
Using a pizza cutter cut corn tortillas into 1/4's
Place corn tortillas on parchment paper, then lightly spray with cooking spray add salt if desired
Cook on 350 degrees for 12-15 minutes

Sweet Cornbread Muffins

2012-05-08T09:52:00.000-07:00

Ingredients:

1 1/2 cups flour
2/3 cup sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup oil
3 tablespoons butter or margarine, melted

Directions:

Preheat oven to 350°F Grease 8-inch square baking pan or 12 muffin tins
Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
Pour into baking pan. Bake for 35 minutes or until wooden pick comes out clean.
For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.