Broccoli Salad

Broccoli Salad


Ingredients
8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice

Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
2. In a large bowl, combine broccoli, cheese, bacon and onion.
3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Chicken with Creamy Garlic Sauce

Ingredients:


1 teaspoon Olive Oil
4 boneless, skinless chicken breast halves
1 jar (1 pound) RAGU Cheesy! Roasted Garlic Parmesan Sauce
1 Small Tomato, chopped
8 ounces Rotelle Pasta, cooked and drained
Crumbled Bacon and Chopped Fresh Basil (optional)

Directions:

In 12-inch nonstick skillet, heat olive oil over medium heat and lightly brown the chicken. Stir in RAGU sauce and tomato. Simmer covered, stirring occasionally, 10 minutes or until chicken is thoroughly cooked. To serve, spoon chicken and sauce over hot pasta. Garnish, if desired, with crisp-cooked crumbled bacon and chopped fresh basil.

Makes 4 servings

Thai Peanut Chicken

Ingredients:
2 tbs smooth peanut butter
2 tbs coconut milk
1 tbs lime juice
2 tsp soy sauce
1 tsp brown sugar
1/2 tsp crushed red pepper flakes
4- peices of chicken
Directions:
Combine all ingredients in a bowl and whisk until smooth. Brush on chicken and grill until chicken is done through.

Shoyu Chicken

Ingredients:
2 1/4 C soy sauce

1/2 C Water
1/4 C Orange Juice
3/4 Brown sugar
3 Garlic clove, minced
1/2 tbs ginger, minced (you could use ground ginger, use 3/4 tsp)
4-5 lbs skinless boneless chicken breast or chicken breast tenderloins- cut into bite size peices
Directions:
In a large pot, combine first 6 ingredients. Add chicken and cook for 30-40 minutes, or until tender. Serve w/ sticky rice.

A HAVE TO SHARE!

OK, so I guess I have been a little naughty, but I promise good-for-you recipes are coming later!!!  However, for now, I hope you can enjoy this recipe!  I was blog searching this week....  you know on those yummy looking blogs located on the right side of the my blog ~Go check them out!  I ran across this recipe for Mango white Chocolate Chip Truffles!  Can we say YUM!  I tried them, and they were absolutly to die for!  Hope you feel he same!  Don't forget to leave some feedback!!!!

Mango White Chocolate Chip Truffles
For the Cookie Dough:

2/3 c cashews (unsalted, and raw if possible)
1/3 c old-fashioned oats
3 tbsp agave or maple syrup (or combination)
1 tsp vanilla extract
1/4 c dried and diced mango
1/4 c white chocolate chips/chunks + 1/4 c white chocolate chips/chunks for melting and drizzling on top

Directions:

1. First add cashews and oats to food processor and grind into a fine powder. Then, add the agave and vanilla extract and blend again. Finally, add the mango and white chocolate chunks and either stir in by hand or barely blend/pulse until incorporated. Retain some texture.
2. Remove the dough and form into cookie bites. If dough is soft or hard to work with, refrigerate/freeze for 20 minutes prior to forming into bites.
3. After the bites are formed, drizzle them with white chocolate by melting 1/4 c white chocolate. With a spoon, drizzle white chocolate over the top of the bites. Optionally, dip each bite entirely into white chocolate.

Optional: add dried coconut flakes to each ball by rolling them in coconut at the end, or adding 1/4 c dried coconut to the dough. Increase agave/maple slightly if dough is too dry.

Store the Bites in refrigerator or freezer.  Makes about 18 bites
Recipe from Love Veggies and Yoga blog

Its so bad for you!!!

This recipe is BY NO MEANS good for you... it will plain out drop kick your diet good bye!!!  But it taste too good not to share! 

Easy Gorilla Bread

Thanks ladies for posting such a great recipe!  We loved it!

Ingredients:
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts

Directions:
1. Preheat the oven to 350 degrees F.  Spray a bundt pan with nonstick cooking spray.
2. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
3. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
4. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.
5. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert
Recipe from Paula Deen and pictures from a guest post from Six Sisters Stuff, on the Blog: Polka Dots on Parade

Creamy Chicken Enchiladas

Can you belive these are LOW FAT???  They are so yummy too!

Ingredients:
1-1/2 cups cooked chicken breast, shredded into bite-sized pieces

4 cups torn fresh spinach leaves
2 green onions, thinly sliced
1 (8 oz) carton of nonfat sour cream
1/4 cup plain, nonfat yogurt
2 tablespoons whole grain flour
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup 1% milk
1 jalapeño pepper, seeded and minced
6 whole wheat tortillas, 6-8 inches in diameter
1 1/2 low-fat shredded cheddar cheese

Directions:
1. In a medium sized saucepan, cook fresh spinach with a small amount of water, covered, for 5 minutes on medium-high heat.

2. In a large bowl, combine cooked chicken, spinach and green onions. Mix well and set aside.
3. Make the sauce: In a medium sized bowl, combine sour cream, yogurt, flour, cumin and salt. Add milk and jalapeo pepper and mix well.
4. Pour half the sauce into the chicken and spinach mixture and mix well. Divide the filling among the tortillas. Fold opposite ends of a tortilla up about 1 inch over filling then fold the left and right sides over the folded end, overlapping.
5. Place filled tortillas, seam sides down on an (ungreased) rectangular baking dish.
6. Spoon remaining sauce over the tortillas and bake, uncovered, in a 350 degrees F oven for about 20 minutes or until heated through.
7. Sprinkle with cheddar cheese and let stand for 5 minutes.
8. Top with salsa and chopped green onions as desired and serve

Recipe from Babyfit.com
Enjoy~
Mommy of 6 <3

Healthy Breakfast

So in case you haven't noticed, I LOVE BREAKFAST!!!  The best meal of the day!  But being from the south, I would love to sit down to a bowl of grits and a huge plateful of biscuits and sausage gravy, with eggs on the side!  However, My hips would NEVER forgive me!  So I try to eat a healthy breakfast, so that I start my day off right.  I found this awesome article the other day with some breakfasts on it.  The author of Eat This, Not That, also has a website, and guess where I found that article....  You got it, on that website!  Here are a few I liked!!!

Quick and Healthy Oatmeal
Ingredients:
1 cup Vanilla Soy milk
1/2 sup Old Fashioned Oats
1/4 cup Blueberries or Raspberries
1 Tablespoon Maple Syrup

Directions:
1.Combine milk and oats in a medium saucepan over medium-high heat and bring to a boil.  Reduce the heat to low and simmer for 5 minutes.
2. Serve topped with berries and maple syrup.
Only 360.7 calories, 7.4 g fat, 0.6 g saturated fat, 0 mg cholesterol, 57.9 g Carbs, 17.8 g sugars, 8.1 g dietary fibers, and 18.3g of protein to each serving!

Easy Cheesy Mushroom Scramble
Ingredients:
3 eggs
1/2 cup pre-sliced fresh mushrooms
1 ounce 2% shredded Mozzarella
1 teaspoon pam cooking spray

1. Crack eggs into bowl, and whisk to break yolks.
2. Add mushrooms and cheese
3. Spray pam on hot pan
4. Add eggs and cook until firm sirring and flipping often.
5. and in my case, I end sharing with at least three of my six kids!  LOL!

293.1 calories, 19.1g fat, 7.2 g saturated fat, 649.7mg cholesterol, sodium 414.2 mg sodium, 3.3 g carbs, 1.7 g sugars, 0.4 g dietary fiber, 28.1 g protein

Hope that helps add to your healthy breakfast recipes!!!
~Mommy of 6 &lt;3