Caramelized Onion Chicken

Caramelized Onion Chicken

Ingredients:

  • 4 chicken breast halves
  • 2 large onions, sliced
  • 4 cloves garlic, minced
  • 1/3 cup splenda brown sugar
  • 2 tbs white wine vinegar
  • salt and pepper to taste

Directions:

  1. Use cooking spray to grease a large baking dish.
  2. Place chicken in the dish and sprinkle with salt and pepper.
  3. Preheat oven at 425 degrees F.
  4. Heat pan on medium with cooking spray.
  5. Add garlic and onions and top with more cooking spray.
  6. Cook onions until soft. Then, add brown sugar, vinegar, and salt to taste.
  7. Cook for about 7 minutes and remove from heat.
  8. Place onions on top of chicken breasts and bake for 20 minutes.

(source: http://americanfood.about.com/od/meatsandpoultry/r/caronichic.htm)

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Cheesy Stuffed Mushrooms

I am in such an appetizer mood! It must be because the Fourth of July is tomorrow and that means BBQs and lots of finger food. Note to self: BE GOOD!! And on that note, one great way for all of us to be good while eating yummy holiday food is to make these overstuffed cheesy mushrooms. They are awesome!

Cheesy Stuffed Mushrooms

First, make the 1/3 of the Oat Bran Breadcrumbs recipe found here.

Then, follow the recipe below.

Ingredients:

  • 4 tbs Oat Bran Breadcrumbs
  • 2 tbs reduced fat parmesan/mozzarella cheese mix (+extra for topping)
  • 1 tbs cream cheese
  • dash of italian seasoning
  • 1/2 clove garlic
  • 6 whole mushrooms

Directions:

  1. Preheat oven 400 degrees.
  2. Remove stems from mushrooms and place in food processor along with the first 5 ingredients and blend together.
  3. Generously stuff mushrooms with cheese mixture and place mushrooms on greased baking sheet.
  4. Top each mushroom with a pinch of parmesan/mozzarella cheese.
  5. Spray tops of mushrooms with cooking spray and bake for 25 minutes.

Gingerbread Biscotti w/ a Chocolate Chip Dip

There are three separate parts to this recipe: 1) Dark Chocolate Chips 2) Cream Cheese Dip 3) Gingerbread Biscotti. The Dark Chocolate Chips recipe is from a recent post I made for Dark Chocolate Chip Cookies. These chocolate chips are completely fat free and sugar free. The Cream Cheese Dip is a high-protein, low-fat dip made from tofu and, of course, cream cheese. Finally, there is the Gingerbread Biscotti made from oat bran, brown sugar, a touch of cinnamon and ginger. The biscotti and dip can be eaten together or separately; it’s your choice! 🙂

Gingerbread Biscotti w/ a Chocolate Chip Dip

Dark Chocolate Chips recipe

Ingredients:

  • 7 packets of splenda
  • 1.5 tbs cocoa powder
  • 1/2 tbs egg whites
  • 1/4 tsp vanilla extract
  • 1 tsp skim milk
  • pinch of salt
Directions:
  1. Preheat oven 350 degrees.
  2. Use an electric mixer to combine all ingredients.
  3. Spoon chocolate mixture into 2 inch rounds on a baking sheet lined with parchment paper.
  4. Bake for 8 minutes. Remove and place in freezer to cool and harden for 5 minutes.
  5. Cut chocolate into small squared chips.
 

Cream Cheese Dip recipe

Combine the following ingredients in a blender:

  • 3/4 tsp vanilla extract
  • 1/2 cup firm tofu
  • 1/2 cup fat free cream cheese
  • 3 packets of splenda
  • 1 tbs splenda brown sugar

Use a spoon to mix in chocolate chips to create the dip.

Gingerbread Biscotti recipe

Ingredients:

  • 3/4 cup oat bran
  • 1/4 ts baking soda
  • 1/8 ts salt
  • 2 tbs splenda brown sugar
  • 2 packets splenda
  • 2 tsp cocoa powder
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp vanilla extract
  • 2 tbs skim milk
  • cooking spray

Directions:

  1. Preheat oven at 375 degrees.
  2. In a food processor, blend together oat bran, baking soda, salt, brown sugar, cocoa powder, cinnamon, ginger, and splenda.
  3. Pour mixture into a bowl and add milk and vanilla extract. Spray cooking spray into mix for 1 second. Mix ingredients together well.
  4. Form 6 biscotti-shaped cookies and place on parchment paper.
  5. Bake for 9-10 minutes.

(source: http://chocolatecoveredkatie.com/2011/01/11/chocolate-chip-cookie-dough-dip/)

Dark Chocolate Chip Cookies

The base of this recipe is derived from the Oat Bran Cookies recipe I posted previously. However, it incorporates some homemade dark chocolate chips that gives it that extra oomph! The best part is that you can make these cookies entirely from scratch in under 30 minutes!

Dark Chocolate Chip Cookies

Ingredients:

  • 16 packets of splenda
  • 1/6 cup cocoa powder
  • 1/2 egg white
  • 1/2 ts vanilla extract
  • 2.5 tbs skim milk
  • 3/4 cup oat bran
  • 1/4 ts baking soda
  • 1/8 ts salt (plus a dash)
  • 2 tbs splenda brown sugar
  • cooking spray

Directions:

  1. Preheat oven 350 degrees.
  2. Make chocolate chips by using an electric mixer to combine 14 packets of splenda, cocoa powder, egg white, vanilla extract, a dash of salt and 1/2 tbs skim milk.
  3. Spoon chocolate mixture into 2 inch rounds on a baking sheet lined with parchment paper.
  4. Bake for 8 minutes. Remove and place in freezer to cool and harden.
  5. Meanwhile, preheat oven 375 degrees.
  6. Make the cookie “dough” by using a food processor to grind and combine oat bran, baking soda, 1/8 ts salt, and brown sugar.
  7. Remove mixture from food processor and add 2 tbs skim milk and 1 second of cooking spray. Mix very well.
  8. Remove chocolate from freezer and cut into small squared chips.
  9. Add chocolate chips to cookie mixture and use a spoon to carefully mix them in.
  10. Form 8 small cookies on baking sheet lined with parchment paper and bake for 7 minutes.

(source: http://www.kingarthurflour.com/recipes/flourless-fudge-cookies-recipe/)

Tofu Chips

Tofu Chips

Ingredients:

  • 1 package of firm tofu
  • salt
  • pepper
  • italian-herb seasoning

Directions:

  1. Preheat oven 350 degrees.
  2. Cut tofu into thin slices of squares.
  3. Spray baking sheet with cooking spray.
  4. Place tofu on sheet and lightly spray tofu with cooking spray.
  5. Bake for 35-40 minutes or until golden brown.
  6. Sprinkle with salt, pepper, & italian-herb seasoning.