Fried RiceYummy

Ingredients

• 4 cups rice, prepared
• ½ pound boneless, skinless chicken breasts, cooked (I recommend using slow cooker teriyaki chicken)
• 1 cup peas & carrots, frozen
• 1 white onion, chopped
• 2 cloves garlic, minced
• 2 eggs
• 3 tablespoons sesame oil
• ¼ cup soy sauce

Instructions

1. Prepare rice according to package instructions to yield 4 cups cooked rice.
2. Heat sesame oil in a large skillet on medium heat.
3. Add onion, garlic, peas, and carrots. Stir fry until tender.
4. Crack eggs into pan and scramble, mixing throughout vegetables.
5. Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

Source : http://rachelschultz.com

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Maple Pumpkin Cheesecake Bars

Ingredients:

For the crust:

1 (8.8 oz) package of Biscoff cookies

2 tbsp. granulated sugar

5-6 tbsp. unsalted butter, melted

For the filling:

8 oz. of cream cheese, softened

2 large eggs

1 (15 oz.) can pumpkin puree (not pumpkin pie filling)

1 cup dark brown sugar

1 (12 oz) can of evaporated milk

2 tbsp. pure maple syrup

1 tsp. vanilla extract

1 heaping tsp. of pumpkin pie spice

1/4 tsp. salt

Powdered sugar or fresh whipped cream for garnish (optional)

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Line a 9×13-inch baking pan with foil with an overhang about 3-inches on either side. Lightly spray the foil with baking spray. Set aside.
2. In the bowl of a food processor, pulse cookies and sugar together until you have fine crumbs. Through the feed tube, while the food processor is on low, drizzle 5 tbsp. of melted butter in and mix until the mixture comes together like sand when you pinch it together. If it’s too dry, add in a tsp. of butter at a time until the mixture becomes wetter and comes together.
3. Pour the crumbs into the prepared baking pan and press it into the bottom of the pan and bake for 10 minutes.
4. Wash and dry the bowl of the food processor.
5. While crust is baking, make the filling. Combine all filling ingredients (EXCEPT powdered sugar/whipped cream) in the food processor. Process until smooth.
6. Pour mixture onto the pre-baked crust and tap pan against the counter to get rid of any air bubbles.
7. Bake for 30-35 minutes, or until filling is set in the center.
8. Remove from oven and set pan on top of a wire rack to cool.
9. Once completely cool, carefully lift the bars out of the pan and place on a cutting surface. Peel the foil from the edges and using a sharp knife, cut the cheesecake into square bars. If your knife gets too gummy, wipe it down.
10. Serve chilled or at room temperature with powdered sugar sprinkled on top or whipped cream.
11. Store leftover bars in an airtight container in the fridge for up to 5 days.

Source : http://www.tablefortwoblog.com

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Jumbo Bran Muffins

Jumbo Bran Muffins

Makes 6 Servings

Ingredients

2 tablespoons + ¼ c all-purpose flour

2 tablespoons packed light brown sugar

1 tablespoon butter, cut in small pieces

2 tablespoons chopped walnuts

1 ½ cups unprocessed bran

1 cup whole-wheat flour

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1 large egg

2 egg whites

⅓ cup sugar

2 tablespoons molasses

1 cup fat free buttermilk

⅔ cup golden raisins

Directions

1. Preheat the oven to 375°F, Spray a jumbo 6-cup nonstick muffin pan with non-stick spray (or line with foil or paper liners.)
2. To make the crumb topping, in a medium bowl, combine 2 tablespoons of the all-purpose flour and the brown sugar.  With a pastry blender, cut in the butter until the mixture is crumbly.  Stir in the walnuts.
3. In a large bowl, combine the bran, whole-wheat flour, the remaining ¼ cup all-purpose flour, baking soda, baking powder, and salt. In a large bowl with an electric mixer on medium speed, beat the egg, egg whites, sugar, and molasses until blended. Gradually beat in the buttermilk. Gradually add the bran mixture, mixing on low speed until just blended. Stir in the raisins.
4. Spoon the batter into the cups, filling each about half full. Sprinkle with the crumb topping. Bake until a toothpick inserted in a muffin comes out clean, about 25 minutes.  Cool in the pan on a rack 5 minutes; remove from the pan and cool completely on the rack.

PER SERVING (1 Jumbo Muffin): 329 Cal, 6g Fat, 2g Sat Fat, 0g Trans Fat, 42mg Chol, 481mg Sod, 64g Carb, 8g Fib, 10g Protein, 111mg Calc. Points Value: 6p.

Source: http://www.atthepinkofperfection.com

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Bacon Cheeseburger Skillet Dinner Recipe

Ingredients

• 1 lb uncooked shell pasta
• ½ cup (one stick) unsalted butter
• ¾ cup milk (more if needed for preferred consistency)
• 2 eggs
• 3 tablespoons flour
• 1 lb shredded cheddar cheese
• 1 teaspoon dry mustard powder
• 1 1/2 pound ground beef
• ½ cup chopped onion, optional
• 6 bacon strips, diced

Instructions

1. Cook pasta in salted, boiling water until tender but not mushy.
2. While the pasta cooks, cook the bacon and onions together until the bacon is crisp and the onion is tender.
3. Remove from pan and set aside.
4. Pour off all but about 2 tablespoons of grease from the pan.
5. Add the hamburger, sprinkle with salt and pepper and cook it thoroughly.
6. Add the bacon and onions back to the pan, along with the butter.
7. Stir until butter is melted and sprinkle with the flour.
8. Cook for 2 minutes, stirring.
9. Stir in the well-drained pasta.
10. Whisk the eggs and mustard into the milk and pour over the meat mixture.
11. Add the grated cheese.
12. Cook, stirring constantly until thickened and well blended - about 3 minutes.

Notes:

Freezes well for up to 6 months

Source : http://www.restlesschipotle.com

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Parmesan Asparagus

As mentioned last week, here is the third and final recipe from this scrumptious dinner we enjoyed! Now, I'll be honest... only I enjoyed this one. C is not an asparagus fan. I just came to love it over the past couple of years and this is definitely my new favorite way to make them! So if you have a liking for asparagus, prepare to fall in love with Parmesan Asparagus. Mmm mmm.

Parmesan Asparagus 

Ingredients:

-1 bunch of asparagus

-2 egg whites

-1/4 cup of whole wheat flour

-1 cup bread crumbs

-1/4 cup Parmesan cheese

Directions:

1. Preheat oven to 425 degrees.

2. Lay a wire rack on a baking sheet and coat with nonstick spray.

3. Cut off the tough ends of the asparagus spears.

4. Lightly beat the egg whites on a plate.

5. Combine the flour, bread crumbs, and Parmesan cheese on another plate

6. Coat each asparagus spear in egg whites, then cover with Parmesan mixture. If the Parmesan mixture does not stick, then dip back in the egg whites and try again.

7. Lay spears on the wire rack and bake for 15 minutes until golden brown and crispy. 

Parmesan Asparagus

Source : http://amberpless.blogspot.com

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Copycat Recipes: Orange Julius

Ingredients
    1 can (6 ounces) frozen orange juice concentrate, thawed
    1 cup milk
    1 cup water
    1/4 cup sugar
    1 teaspoon vanilla extract
    10 to 12 ice cubes

Directions
In a blender, combine the orange juice, milk, water, sugar and vanilla. Cover and blend until smooth. With blender running, add ice cubes, one at a time, through the opening in lid. Blend until smooth. Serve immediately. Yield: 4-5 servings.

Nutritional Facts 1 cup equals 156 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 31 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.

Copycat Recipes: Orange Julius

Source : http://www.tasteofhome.com

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Secretly Healthy Spinach Dip for Parties

Secretly Healthy Spinach Dip for Parties - Everyone has someone in their family who doesn’t like to eat anything they think is “healthy.” That’s why I have to be super creative with my recipes, and secretive when I use cottage cheese.

Just a general trick, substituting cottage cheese for sour cream reduces that fat and adds a ton of protein to a meal. Just be sure to first blend the cottage cheese and no one will be able to tell the difference.

Lindsey’s Spinach Dip Recipe

Ingredients needed:

• 1 10 oz container of frozen chopped spinach – defrost and squeeze out all the juice
• 1-2 5 oz cans of sliced water chestnuts – dice into small pieces
• 1 8 oz container of 1% cottage cheese – blend with a handheld blender or in a traditional blender until smooth and creamy
• 1 packet ranch dressing
• After completing the above tasks, mix well, eat, and enjoy! No baking or cooking needed.
• Prep/cook time: 7 min.
• I usually serve this with crackers but some prefer it with bread, served in a bread bowl. If you want to be super healthy, serve with fresh cut cucumbers, peppers, and carrots.

Nutritional information for the entire mix: (not including the crackers)

• Protein: 80 g
• Carbs: 71g
• Fat: 6g

love love

*Nutritional data varies depending on products & brands used.

Source : http://www.lindseyisham.com

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Small Sewing area in the corner of a Room

Small Sewing area in the corner of a Room

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Ikea Favorites 20 Real Spaces Featuring the Expedit Bookcase

Ikea Favorites 20 Real Spaces Featuring the Expedit Bookcase

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