Mexican Chicken Soup with Cilantro Dumplings

This was  very good - and even better that I got it out of one of my new favorite magazines:  Taste of Home - Cooking Light.  At only 321 calories per serving!


Photo Courtesy of: http://www.tasteofhome.com/

1 pound boneless skinless chicken breasts*, cut into 1-inch cubes

2 teaspoons olive oil, divided

1 medium onion, chopped

1 tablespoon chili powder

5 cups reduced-sodium chicken broth

1 can (15-1/2 ounces) petite diced tomatoes, undrained

1 can (15 ounces) black beans, rinsed and drained

2 cups frozen corn

1 jalapeno pepper, seeded and minced

1 cup reduced-fat biscuit/baking mix

1/4 cup minced fresh cilantro

1/4 teaspoon ground cumin

1/3 cup fat-free milk

In a Dutch oven, saute chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
In the same pan, saute onion and chili powder in remaining oil until onion is tender. Add the broth, tomatoes, beans, corn and jalapeno. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

In a small bowl, combine the biscuit mix, cilantro and cumin. Stir in milk just until moistened. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 6 servings (2-1/4 quarts plus 12 dumplings).

* I marinated my chicken for 24 hours in lime juice, cumin, organo and a splash of Siriachi Sauce.

Orginated from: http://www.tasteofhome.com/

Chicken Lo Mein

Picture Courtesy of: www.allrecipes.com

Ingredients:

4 skinless, boneless chicken breast halves - cut into thin strips (I used 1.5 pounds)

5 teaspoons white sugar, divided

3 tablespoons rice wine vinegar

1/2 cup soy sauce, divided

1 1/4 cups chicken broth

6 Tbs - Oyster Sauce

1 tablespoon sesame oil

1/2 teaspoon ground black pepper

2 tablespoons cornstarch

1 (12 ounce) package uncooked linguine pasta (or Ramen Noodles)

2 tablespoons vegetable oil, divided

2 tablespoons minced fresh ginger root

1 tablespoon minced garlic

1/2 pound fresh shiitake mushrooms, stemmed and sliced

6 green onions, sliced diagonally into 1/2 inch pieces

1 can - Water Chestnuts

Directions

Marinade the chicken (I did mine overnight ) with 2 1/2 teaspoons of white sugar, 3 Tbs Oyster Sauce, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.

In another medium bowl, make the stir fry sauce by combining the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar, oyster sauce, and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.

Cook the linguine (or Ramen Noodles) according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken, water chestnuts and stir-fry sauce and cook for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.

In a separate skillet heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

Adapted from: http://www.allrecipes.com/

Taco Stuffed Shells

Photo Courtesy of:   www.pearls-handcuffs-happyhour.blogspot.com

1 lb. ground beef /turkey

1 pkg. taco seasoning

8 oz pkg. cream cheese (I used about 8 oz of chive/onion I had on-hand)

16 large pasta shells

2 cups taco sauce

2 cups Mexican/Taco Cheese

1/2 cup Doritos (I just eye-balled this amount)

3 green onions, chopped

1 cup sour cream (or more to taste)

Brown meat, drain.  Add taco seasoning and cook to package directions.  Add Cream Cheese, cover and let simmer until cream cheese melts.  Allow mixture to cool.

Meanwhile - prepare shells as directed on package.

Pour 1 cup of Taco Sauce on the bottom of a 9x13 pan.  Using a 1/4 cup measuring cup - spoon meat mixture into shells and place in pan.

Cover with remaining Taco Sauce and bake (covered)@ 350 for 30 minutes.  After 30 minutes - uncover - add cheeses, onions and crushed Doritos and bake for an additional 15 minutes.

Serve with Sour Cream.



Cheesey Bread

Photo and Recipe Courtesy of: www.simplyrecipes.com

Ingredients:

8 oz shredded Mozzarella cheese

1 lb shredded sharp cheddar cheese

1/2 to 1 cup chopped green onion (to taste)

1/2 cup mayonnaise

2 Tbsp sour cream

3-4 cloves garlic, minced

1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted

1 to 2 loaves of French or Italian bread, depending on the size of the loaves*

Directions:
In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.

Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.

Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.

*Makes 30 to 40 slices with 2 loaves.

Cake Batter Truffles

Photo Courtesy of: www.the-girl-who-ate-everything.com

Ingredients:

½ cup unsalted butter, softened

½ cup white sugar
1 ½ cups flour
1 cup Pillsbury Funfetti cake mix
1 teaspoon vanilla
1/8 teaspoon salt
3-4 Tablespoons milk
2 Tablespoons sprinkles

Truffle Coating:

16 ounces (8 squares) almond bark (or white candy melts)

Sprinkles

Beat together butter and sugar using an electric mixer until combined. Blend in vanilla.  Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.


While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

Cake Batter Bars

Photo Courtesy of: www.lovintheoven.com

Ingredients:
1 1/4 cup Funfetti cake mix**
3/4 cup Flour
1/4 teaspoon baking soda
3/4 cup butter, melted and slightly cooled
1 egg
1 egg yolk
2 teaspoons vanilla
1/2 cup sugar
1/2 cup brown sugar
5 heaping tablespoons sprinkles of your choice (I used stars)

Directions:
Preheat oven to 350F. Grease an 8 x 8 inch pan. Cream both sugars, butter, vanilla, egg, and egg yolk.
Gradually mix in flour, cake mix, and baking soda until just mixed. Stir in sprinkles. Spread batter evenly into greased pan.

Bake for 30-35 minutes until top is lightly browned and middle still jiggles slightly (do not overcook - you want a jiggly consistency). Cool completely before cutting.

** I used the remaining Funfetti Mix for Cake Batter Pancakes!

Originated from: http://www.lovintheoven.com/

Apple Dumplings

Photo Courtesy of: www.oneshetwoshe.com

Ingredients:
2 sticks butter

1 tsp. vanilla

1 1/2 cups sugar

2 tubes crescent rolls

2 granny smith apples

12 ounces of Mountain Dew (Or any citrus pop)

Cinnamon

Vanilla ice cream

Directions: 
Peel and slice your apples.  Wrap each slice in a crescent dough triangle and place in sprayed (greased) pan.  In a bowl, melt your butter and stir in sugar and vanilla. 

Pour over top of the wrapped apples....or spread on top with a spoon.  Pour the Mt. Dew all around and sprinkle with Cinnamon.  Place in 350 degree oven for 30 to 40 minutes.  Serve hot with ice cream!