- Posted using BlogPress from my iPhone
Monday, April 25, 2011
Swimmer Cake Pops
When I was home a couple weeks ago, me and Andrew talked about how you could make a swimmer cake pop. I decided I would try to make them before finals week took over my life. I'm sending him a box full to see if I pass the swimmer's test.
- Posted using BlogPress from my iPhone
- Posted using BlogPress from my iPhone
Wednesday, April 20, 2011
Loaded Potato Soup
Yield: 4 servings * Overall Price: $13.71 * Calories: 325
Ingredients:
4 (6-ounce) red potatoes
2 teaspoons olive oil
1/2 cup prechopped onion
1 1/4 cups fat-free, lower-sodium chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 bacon slices, halved
1/3 cup shredded cheddar cheese
4 teaspoons thinly sliced green onions
Directions:
1. Pierce potatoes with fork. Microwave on high 13 minutes or until tender. Cut half; cool slightly.
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth. Combine flour and 1/2 cup milk. Bring to a boil, stirring often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on high for 4 minutes. Crumble bacon.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
Thoughts:
This was pretty easy to make. Embarrassingly enough I had to re-make it because I burnt it the first time around, so make sure to keep an eye on it even though the recipe has you doing more than one thing at once. This tasted pretty good, but if you were going on taste alone I would use a different type of potato besides red potatoes.
Ingredients:
2 teaspoons olive oil
1/2 cup prechopped onion
1 1/4 cups fat-free, lower-sodium chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 bacon slices, halved
1/3 cup shredded cheddar cheese
4 teaspoons thinly sliced green onions
Directions:
1. Pierce potatoes with fork. Microwave on high 13 minutes or until tender. Cut half; cool slightly.
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth. Combine flour and 1/2 cup milk. Bring to a boil, stirring often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on high for 4 minutes. Crumble bacon.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
Thoughts:
This was pretty easy to make. Embarrassingly enough I had to re-make it because I burnt it the first time around, so make sure to keep an eye on it even though the recipe has you doing more than one thing at once. This tasted pretty good, but if you were going on taste alone I would use a different type of potato besides red potatoes.
Friday, April 15, 2011
Chick Cake Pops
When I was home my mom wanted me to make some cake pops for the people where she works, so I made these chick cake pops since it's getting close to Easter.
Chicken Breasts with a Parmesan Crumb Topping
Yield: 4 servings * Overall Price: ~$20 * Calories: ~300
When I went home last week, I decided to make my parents dinner. They really enjoyed not having to cook and thought the meal was delicious.
Ingredients:
4 skinless, boneless chicken breasts
5 tbsp pesto sauce
3/4 cup fresh ciabatta breadcrumbs
1/4 cup grated Parmesan cheese
finely grated rind of 1/2 lemon
2 tbsp olive oil
salt and pepper
Directions:
1. Preheat the oven to 425*F. Cut a deep slash into each chicken breast to make a pocket.
2. Open out the chicken breasts and spread 1 tablespoon of the pesto into each pocket.
3. Fold the chicken flesh back over the pesto and place in an ovenproof dish.
4. Mix the remaining pesto with the breadcrumbs, Parmesan, and lemon rind.
5. Spread the breadcrumb mixture over the chicken breasts. Season with salt and pepper to taste and drizzle with the oil.
6. Bake in the preheated oven for about 20 minutes, or until the juices run clear when a skewer is inserted into the thickest part of the meat.
Thoughts:
This was pretty easy to make. It was hard to find ciabatta bread crumbs pre-crumbled, so my dad was nice enough to toast the bread then crumble it. I would definitely make this again.
When I went home last week, I decided to make my parents dinner. They really enjoyed not having to cook and thought the meal was delicious.
 |
| Served here with spaghetti and ciabatta bread |
4 skinless, boneless chicken breasts
5 tbsp pesto sauce
3/4 cup fresh ciabatta breadcrumbs
1/4 cup grated Parmesan cheese
finely grated rind of 1/2 lemon
2 tbsp olive oil
salt and pepper
Directions:
1. Preheat the oven to 425*F. Cut a deep slash into each chicken breast to make a pocket.
2. Open out the chicken breasts and spread 1 tablespoon of the pesto into each pocket.
3. Fold the chicken flesh back over the pesto and place in an ovenproof dish.
4. Mix the remaining pesto with the breadcrumbs, Parmesan, and lemon rind.
5. Spread the breadcrumb mixture over the chicken breasts. Season with salt and pepper to taste and drizzle with the oil.
6. Bake in the preheated oven for about 20 minutes, or until the juices run clear when a skewer is inserted into the thickest part of the meat.
Thoughts:
This was pretty easy to make. It was hard to find ciabatta bread crumbs pre-crumbled, so my dad was nice enough to toast the bread then crumble it. I would definitely make this again.
Monday, April 4, 2011
Citrus-Roasted Salmon
Yield: 4 servings * Overall Price: ~$15 * Calories: 366
Ingredients:
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons honey
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 (6-ounce) can thawed orange juice concentrate
4 (6-ounce) salmon fillets, skinned (1 inch thick)
cooking spray
Directions:
1. Preheat oven to 400*
2. Combine first 9 ingredients in a bowl; brush both sides of fish with orange mixture. Reserve remaining orange mixture. Place fish on a broiler pan coated with cooking spray. Bake at 400* for 15 minutes or until fish flakes easily when tested with a fork.
3. Place remaining orange mixture in a small saucepan; bring to a boil, and cook until reduced to 1/2 cup (about 2 minutes). Serve with fish.
Thoughts:
This is the first meal I've made that I haven't really liked. It had a really strong fake orange taste to it. It got better as I went along, but I wouldn't make this again.
 |
Served here with sautéed zucchini and corn |
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons honey
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 (6-ounce) can thawed orange juice concentrate
4 (6-ounce) salmon fillets, skinned (1 inch thick)
cooking spray
Directions:
1. Preheat oven to 400*
2. Combine first 9 ingredients in a bowl; brush both sides of fish with orange mixture. Reserve remaining orange mixture. Place fish on a broiler pan coated with cooking spray. Bake at 400* for 15 minutes or until fish flakes easily when tested with a fork.
3. Place remaining orange mixture in a small saucepan; bring to a boil, and cook until reduced to 1/2 cup (about 2 minutes). Serve with fish.
Thoughts:
This is the first meal I've made that I haven't really liked. It had a really strong fake orange taste to it. It got better as I went along, but I wouldn't make this again.
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