This past week gave a glimpse (more like a tease) of the spring that is to come. However, it looks like a last cold blast is coming to visit! After a long, tiring work week, I spent a lot of the weekend cooking up some delicious dishes to enjoy throughout the week.
*Buffalo Chicken Pizza-used a base of whole wheat pizza crust (see 9/19/10 post for recipe) topped with chicken marinated in buffalo sauce, tomato sauce, bleu cheese crumbles, buffalo sauce, and italian blend cheese. It was like a chicken wing, but better!
*Tandoori- Spiced Chicken- I found this recipe in the latest Cooking Light and tried it this week. It was quick and easy to make and tasty!
1.5 cups plain reduced-fat Greek yogurt
2 tablespoons grated onion
1 tablespoon ginger
1 tablespoon canola oil
1 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/4 teaspoon ground turmeric
3 garlic cloves, minced
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
cooking spray
Combine first 8 ingredients with chicken in zip-top plastic bag. Marinate in refrigerator for 2 hours. Place chicken on pan coated with cooking spray. Broil chicken in lower third of oven for 15 minutes, turning after 7 minutes.
*Tacos-browned ground beef and tossed with taco seasoning and served over flour tortilla topped with taco sauce and cheese with a side of chips and salsa.
*Fantasy Fudge- Learned this recipe from my Mom and decided to make a batch to send to my best friend for a (belated) Valentine's gift.
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips
1 7-oz. jar Kraft Marshmallow creme
1 cup chopped nuts (optional)
1 teaspoon vanilla extract
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil on medium heat. Continue boiling 5 minutes, stirring constantly. Remove from heat, stir in chocolate, marshmallow cream, and vanilla. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares. Enjoy! :)
Up next, Ham and Butternut Squash Soup.... :)
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