Cilantro Lime Chicken Recipe

Cilantro Lime Chicken Recipe - It’s been raining and wet here in Southern California and I am feeling winter blues. Food is a surefire way to make me happy during wintertime and this zesty, moist, juicy and out-of-the-world cilantro lime chicken sure did. Just look at the pictures, don’t you just feel happy (and hungry!) at the very sight of the chicken?

Serves 3 | Prep Time: 5 Mins | Marinate: 15 Mins | Cook Time: 20 Mins

Ingredients:

1 1/2s lb skin-on, deboned chicken thighs (click to learn how)
Lime wedges, for garnishing
Chopped cilantro, for garnishing

Marinade:

3 tablespoons olive oil
4 cloves garlic, minced
4 tablespoons finely chopped cilantro stems and leaves
2 tablespoons lime juice
1 heaping teaspoon red chili flakes
1/2 teaspoon salt or more to taste

Method:

Preheat oven to 375F.

Whisk all the Marinade ingredients together in a big bowl, mix well. Add the chicken into the Marinade, stir to coat well. Marinate for 15 minutes but best for 2 hours.

Heat up a skillet and pan-fry the chicken with the skin-side down until slightly browned. Turn over and pan-fry the other side of the chicken until slightly browned.

Transfer the skillet into oven and bake for 20 minutes. Transfer the chicken and the Marinade residual (after baking) to a serving platter (discard the oil), squirt some fresh lime juice and garnish with cilantro, serve immediately.

Cook’s Note:

Make sure you use an oven-safe skillet or pan before baking the chicken in the oven. You may also grill the chicken. For the chicken, you can use boneless and skinless chicken breast/chicken thighs or bone-in chicken thighs.

http://rasamalaysia.com

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Chocolate Chip Cookie Cheesecake Bars

Ingredients

• 1/2 cup butter (1 stick) plus 2 tablespoons
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 egg
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 100g (about 2/3 cup) semi-sweet chocolate chips or chopped chocolate
• 4 oz cream cheese, softened
• 3 tablespoons sugar
• 1 egg
• 1 tablespoon heavy cream
• 1 tablespoon flour
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• pinch of salt

Instructions

1. Pre-heat oven to 350 degrees F (180 C) and grease a 8x8 inch glass pan. Cream butter and sugars together in the bowl of a stand mixer. Scrape sides of bowl, then add eggs while stirring and mix until combined. Add vanilla, soda, and salt until mixed, then add flour one cup at a time and beat after each addition. Stir in chocolate.
2. Scrape out bowl into a medium bowl and save for cheesecake layer. Divide dough in half and press one half into prepared pan. Bake for 8 - 10 minutes until top starts to brown then remove from oven and cool while you make filling.
3. Beat cream cheese in mixing bowl with whisk attachment until completely smooth and lump free, scrape bottom of bowl and mix longer to be sure it's all smooth. Add sugar and mix until creamed, then beat in egg. Add remaining ingredients and mix until combined.
4. Pour filling over cooled cookie layer and crumble remaining half of dough over top. Bake for 20 - 25 minutes until the center is lightly browned on top. Remove and cool for about 30 minutes then place pan in fridge and chill for at least 3 hours before serving.

Source : http://gringalicious.com/chocolate-chip-cookie-cheesecake-bars/

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Slow Cooker Cream Green Chile Enchilada Soup

 

 

 

Ingredients

• 4 cups chicken broth
• 2 (10 oz) can green enchilada sauce
• 1 (4 oz) can of green chilies
• 2 Tbsp ground cumin
• 1 Tbsp chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 2-3 chicken breasts (about 1½ pounds)
• 1½ cup frozen corn
• 1 (8 oz) package cream cheese, diced
• ¾ cup instant rice
• salt and pepper to taste
• optional toppings: shredded cheese, avocado, sour cream, and/or chopped cilantro

Instructions

1. Add the both, enchilada sauce, green chilies, cumin, chili powder, onion powder, and garlic powder to your slow cooker. Stir to combine.
2. Carefully add the chicken to the slow cooker. Cover and cook for 7 hours.
3. Now and in the corn, cream cheese, and instant rice to the pot. Stir to combine. Cover and cook for 30 more minutes. You may want to give it a stir a couple of times while it cooks.
4. Remove the chicken from the slow cooker and shred. Return chicken back to the crock pot and stir.
5. Serve with desired toppings Serves 6-8.

Recipe adapted from Scattered Thoughts of a Crafty Mom.

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Black And White Dresses

Black And White Dresses - Find black and white dress Belk who viewed flattering for the fashion conscious woman. We offer a black and white dress styles in a variety of lengths so you can find your favorite. Black and white dress we were created by top designers who know how to make a woman look better. Find black and white dresses for women who have the impact of fashion and are sure to be noticed. Enjoy style white dress and black color blocked dress ultra sophisticated and chic. If you go to a fancy party or office, you will find a black and white dress that is certainly unique and glamorous.

Here is Black And White Dresses Image gallery :

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Blue Cheese and Brie Nachos With Mushrooms and Spinach

Special equipment: 13- by 9-inch pan

Ingredients

serves Makes one 13- by 9-inch pan, active time 10 minutes, total time 30 minutes

• 10 ounce bag tortilla chips
• 3 tablespoons olive oil
• 8 ounces white mushrooms, sliced into 1/4-inch slices
• Kosher salt and freshly ground black pepper
• 2 cups (about 2 ounces) baby spinach, chopped
• 10 ounces brie, sliced
• 2 ounces blue cheese, crumbled
• 1 small red onion, sliced thin

Procedures

1. Adjust oven rack to middle position and preheat to 375°F. Spread chips into 13- by 9-inch baking dish.
2. Heat oil in small saucepan over medium heat until shimmering. Add mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cook, stirring, until mushrooms are just beginning to soften, about 2 minutes; set aside. toss chopped spinach with remaining tablespoon olive oil and season with salt and pepper.
3. Scatter spinach over chips. Lay strips of brie over spinach and chips. Scatter mushrooms, blue cheese, and onion over the top. Bake until brie is just melted, about 20 minutes. Serve immediately.
   
   Source : seriouseats.com

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Kale & Quinoa Salad with Dates, Almonds & Citrus Dressing

Kale & Quinoa Salad with Dates, Almonds & Citrus Dressing

Serves 6

For the salad and toppings:
1 tablespoon olive oil
1 large onion, diced
Salt
1/2 cup red quinoa
1 small clove garlic, smashed
1 bunch lacinato kale (3/4 to 1 pound, with stems)
1/2 heaping cup whole dates
1/2 cup roasted salted whole almonds

For the dressing:
1 clementine or mandarin orange, juiced
1/2 lime, juiced
2 teaspoons maple syrup
1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

Heat the olive oil in a wide sauté pan over medium heat. Add the onion and sprinkle lightly with salt. Cook, stirring occasionally, until the onion has darkened to a toasty brown and smells caramelized — about 20 minutes. Remove from the heat and set aside. You should have about 1/2 cup of cooked onions. (This can be done up to 3 days ahead of time, and the onions can be refrigerated.) 

Rinse the quinoa in a fine mesh strainer. Add it and the garlic to a 2-quart saucepan set over medium-high heat and sauté for about a minute both to dry the grain and toast it lightly. Add 1 cup water and 1/2 teaspoon salt and bring to a boil. Cover and turn the heat to low; cook for 15 minutes. Turn off the heat but leave the lid on for an additional 5 minutes. After 5 minutes, remove the lid and fluff with a fork. 

While the onions are caramelizing and the quinoa is cooking, slice off the muddy bottoms of the kale stems, then slice the rest of the bunch into fine ribbons. Wash thoroughly and spread on a towel to dry.

Pit the dates and slice them into quarters. Roughly chop the almonds, by which I mean try to chop each almond into just two or three pieces, no more. 

Make the dressing: Whisk the juices together (you should have about 1/4 cup total of juice, or a little less). Whisk in the maple syrup and olive oil. The dressing will be emulsified but still thin. Stir about 2 tablespoons of the dressing into the quinoa after it finishes cooking. 

Assemble the salad: Toss the kale with all of the still-warm quinoa and the caramelized onions. Toss with about half the dressing and taste. Add the remaining dressing if desired, then toss with the dates and almonds. Taste a bite; if it needs more salt, add it now, as well as fresh pepper if desired. 

This salad keeps very well; the kale gets more tender as it sits in the dressing. Refrigerate for up to 5 days.

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Crispy Indian-Style Simmered Goat Chops

 

Ingredients

serves Serves 2 to 3, active time 1 hour 10 minutes, total time 1 hour 10 mins

• 2 pounds goat or lamb chops, cut into individual chops
• Kosher salt and freshly ground black pepper
• 1 teaspoon turmeric powder
• 4 tablespoon vegetable oil (divided)
• 1 medium onion finely sliced (about 1 1/4 cups)
• 4 cloves garlic finely chopped (about 4 teaspoons)
• 1 inch piece ginger finely chopped
• 3 green Serrano peppers slit lengthwise
• 4 whole black peppercorns
• 2 whole cloves
• 1 bay leaf
• 1 egg, beaten
• 1 cup fresh breadcrumbs
• 1 recipe green chutney

Procedures

1. Season chops generously with salt, pepper, and turmeric. Set aside. In a heavy-bottomed saucepan, heat 1 tablespoon oil over medium heat until shimmering. Add onion, garlic, ginger, and Serrano peppers and cook, stirring often, untill fragrant and softened but not browned, about 5 minutes. Add the whole peppercorns, cloves, and bay leaf and stir until fragrant, about 2 minutes longer. Add the goat and cook in the spice mixture until lightly browned, about 5 minutes. Add 2 cups of water, bring to a simmer, reduce heat to low, cover, and simmer until cooked through, about 15 minutes.
2. Place egg and breadcrumbs in two separate shallow bowls. Heat remaining 3 tablespoons oil a large non-stick skillet on medium heat until shimmering. Dip the entire chop in the beaten egg and dredge in the breadcrumbs. Fit as many as can fit into an even layer in the skillet and fry, turning over once, until the crumbs are golden brown and crisp. Serve hot with green chutney.
   
   Source : seriouseats.com

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Polenta Bowl with Garlicky Spinach, Chicken Sausage & Poached Egg

Polenta Bowl with Garlicky Spinach, Chicken Sausage & Poached Egg

 Serves 4

4 cups water (or a mix of water and milk)
1 cup polenta or cornmeal
1 teaspoon salt
4 ounces (1 cup) goat cheese, shredded cheddar, or other cheese, plus more to serve
1/2 tablespoon olive oil
2 links chicken sausage, any kind, sliced into coins
3 cloves garlic, minced
1/8 teaspoon chili flakes, plus more to serve
1 cup cherry tomatoes, sliced in half
6 ounces baby spinach
1/2 teaspoon salt
4 eggs (or 1 per person)

In a 2- to 3-quart saucepan with a lid, bring the water to a rolling boil. Pour in the polenta while whisking continuously. Stir in the salt and continue whisking until the polenta has thickened slightly. Reduce heat to low and cover. Cook the polenta for 20 to 30 minutes, whisking vigorously every 10 minutes. The polenta is done when it is creamy, tastes tender, and has thickened into a porridge.
Remove the polenta from heat and stir in the cheese until the cheese has melted. Cover the pot and set aside until ready to serve.

When the polenta is about 10 minutes from finishing, prepare the topping. Heat the olive oil in a skillet and add the chicken sausage. Cook, stirring occasionally, until the sausage is browned and golden on all sides, 3 to 4 minutes. Add the garlic and chili flakes, and stir until fragrant, about 30 seconds. Stir in the cherry tomatoes and cook until the tomatoes are soft, 1 to 2 minutes. Sprinkle handfuls of the spinach over the pan, adding more as each handful begins to wilt. Cook until the spinach is wilted and silky, but still bright green. Sprinkle with salt and remove the pan from heat.

Fill a saucepan with about 2 inches of water and set over medium-high heat. Crack each of the eggs into a measuring cup and set near the stove. When the water comes to a rapid simmer, reduce the heat to low and slip the eggs into the water one at a time. Cook for 4 1/2 minutes for runny yolks or 5 1/2 minutes for set yolks. Remove with a slotted spoon and transfer directly to polenta bowls.

Assemble the bowls while the eggs are cooking. Spoon polenta into the bottom of each individual serving bowl. Lay a scoop of the topping over the polenta. When the eggs are ready, transfer them to the bowls. Sprinkle with extra chili flakes or cheese and serve immediately.

Any leftover polenta will set as it cools, but can be stored and reheated for up to a week; stir a splash of milk or water into the polenta after microwaving to make it creamy again. Store leftover topping separately for up to a week. Poach eggs just before serving.

Source : thekitchn.com

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For the Lovers of Divergent

I think that the Divergent series has to be one of my favorite. If you love it as much as I do, read some of these titles.

 

You can also download this file from my Teachers Pay Teachers store for FREE!

http://www.teacherspayteachers.com/Product/What-to-Read-Next-if-you-Liked-DIVERGENT-948407

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Chicken, Broccoli & Cheese Skillet Meal

 

 Ingredients

2 whole skinless, boneless chicken breasts (1 1/2 pounds) cut in 1" cubes

2 teaspoons

vegetable oil

1 1⁄2 cups

or more chopped broccoli, fresh or frozen

1 can

(14 1/2 ounces) low sodium chicken broth

1 can

(14 1/2 ounces) low sodium cream of chicken soup

1 teaspoon

pepper

2 cloves

garlic, or 1/4 teaspoon garlic powder

2 cups

small shell pasta, uncooked

1 cup

(4 ounces) cheddar cheese, shredded

Directions

1. Heat oil in skillet over medium-high heat (350 degrees in an electric skillet). Add chicken and cook until no longer pink, about 2-3 minutes.
2. Add broccoli, broth, soup, pepper, garlic and pasta. Bring to a boil.
3. Reduce heat to lowest setting, cover, and simmer for 15-20 minutes, or until pasta is tender.
4. Stir occasionally to prevent sticking.
5. Check near the end of cooking and add a small amount of water, if needed.
6. Add cheese during last two minutes.
7. Refrigerate leftovers within 2 hours.

Notes

Use whole wheat pasta when available.

Source: foodhero.org

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Crockpot Ranch Porkchops

Ingredients

package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix


Directions

In crockpot layer porkchops, add the cream of chuicken soup, then sprinkle dry Ranch dressing all over. Cover and cook on high for 4 hours OR Low for 6 hours. This is a favorite at my house. The porkchops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes :)

Source : www.keyingredient.com

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Tortilla Soup With Chicken and Avocado

Ingredients

serves Serves 4, active time 20 minutes, total time 20 minutes

• 1 ½ tablespoons olive oil
• 1 onion diced (about 1 cup)
• 1 poblano chili, seeded and finely diced (about ½ cup)
• Kosher salt and freshly ground black pepper
• 3 cloves garlic, minced or grated with a microplane
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 chipotle chilis in adobo, finely chopped, with 1 teaspoon of the sauce
• 1 (28-oz) can strained tomatoes
• 4 cups homemade or store-bought low sodium chicken stock
• 2 boneless skinless chicken breast halves, cut into 1/2-inch cubes or fine slivers (about 1 pound total)
• 1 cup frozen corn kernels
• Crispy tortilla strips or chips, for topping (see note above)
• ½ cup Queso fresco or feta cheese, crumbled
• 1 avocado, sliced
• Fresh cilantro leaves, for serving
• 1 lime, cut into 8 wedges, for serving

Procedures

1. Heat the oil in a 12-inch skillet or pot over medium-high heat until shimmering. Add the onion and chili with a pinch of salt and cook until softened, about three minutes. Add the garlic, spices, chili and sauce and mix until fragrant, about 30 seconds more.
2. Add the tomatoes and broth and adjust the heat to maintain an active simmer and allow to thicken slightly, about 5 minutes. Add the chicken and corn and continue cooking until the chicken is cooked through, about 3 minutes.
3. Divide between four bowls and top with the tortilla strips, crumbled cheese, avocado slices, cilantro and serve with lime wedges.

Source :
seriouseats.com

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Easy French Dessert

Ingredients

•     3-4 small ripe pears, peeled and quartered or cubed
•     1 cup 1½ Tablespoons (250 g) butter, at room temperature
•     zest of 1 lemon
•     1¼ cup (250 g) sugar (Kirsten used 200 g)
•     ¼ teaspoon vanilla extract
•     4 eggs, at room temperature
•     2 cups 1½ tablespoons (250 g) flour
•     ½ teaspoon baking powder
•     a pinch of salt

Easy French Dessert

 Instructions
    Preheat Convection oven to 350 F.
    Grease a 24 cm (9½ inch) spring pan
    In a stand mixer with the paddle attachment beat butter and sugar together until very fluffy and white.
    Mix in the eggs slowly, one egg at a time. Add vanilla and lemon zest.
    In another bowl sift together flour, salt and baking powder.
    Add the flour mixture slowly to the egg mixture. Don’t over mix.
    Pour half of the batter into the spring pan. Place the pears on top. Pour the rest of the batter in the pan.
    Bake for about 60 min or until a tooth pick inserted in the center of the cake comes out clean.
    Dust with powdered sugar before serving.
Source:http://www.mykitchenintherockies.com

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Cornbread Stuffing

 Ingredients :

 Cornbread:
    4 tablespoon(s) margarine or butter
    3 stalk(s) celery, finely chopped
    1 large (10- to 12-ounce) red onion, finely chopped
    1 tablespoon(s) finely chopped fresh sage leaves
    1 cup(s) all-purpose flour
    1 cup(s) yellow cornmeal
    2 tablespoon(s) sugar
    2 1/2 teaspoon(s) baking powder
    1/4 teaspoon(s) baking soda
    1/4 teaspoon(s) salt
    1 1/2 cup(s) buttermilk
    2 large eggs

Stuffing:

    3 cup(s) whole milk
    4 large eggs
    1 cup(s) coarse fresh white bread crumbs (1 to 2 slices)
    Salt
    Pepper

Cornbread Stuffing

Directions

1. Prepare Cornbread: Preheat oven to 450 degrees F. In 12-inch cast iron or other heavy oven-proof skillet, melt margarine on medium-high. Add celery and onion and cook 3 to 4 minutes or until just tender. Remove from heat; stir in sage.
2. Meanwhile, in large bowl, with wire whisk or fork, stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. In medium bowl, whisk buttermilk and eggs until well blended.
3. Pour buttermilk mixture into flour mixture. Stir just until blended. Add celery mixture and stir until evenly combined; do not wipe out skillet.
4. Grease same skillet. Pour batter into skillet and spread evenly. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Invert onto wire rack; remove from pan and let cool completely. Cornbread can be wrapped tightly in plastic wrap and kept for up to 3 days at room temperature.
5. Prepare Stuffing: Preheat oven to 350 degrees F. Grease shallow 3-quart ceramic or glass baking dish.
6. In large bowl, whisk milk and eggs until well blended. Finely chop cooled cornbread. Transfer to bowl with milk mixture, along with bread crumbs, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir until well combined.
7. Transfer to prepared baking dish and cover with foil. Bake Stuffing 35 minutes. Uncover and bake 35 minutes longer or until toothpick inserted comes out with only a few crumbs attached.

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Caramel Apple Cheesecake Recipe

Ingredients
1 package Krusteaz Apple Crisp Mix (1 pouch each crisp topping mix and apple filling)
5 tablespoons butter or margarine, softened
16 oz (2 cups) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
2  eggs
    Caramel topping   


Directions

Preheat oven to 350°F. Place crisp topping mix in medium bowl. Cut in butter or margarine using a fork or pastry blender until crumbly. Reserve 1/4 cup crisp topping mixture. Spoon remaining mixture into lightly greased 9-inch deep dish pie pan. Press evenly into bottom of pan. Spread apple filling over crust. Set aside. In separate bowl, place cream cheese, sugar and vanilla. Using an electric mixer, mix on low speed 30 seconds or until smooth. Add eggs and continue to mix on low speed an additional 30 seconds or until well blended. Pour cream cheese mixture evenly over apple filling layer. Sprinkle with reserved crisp topping mixture. Bake 40-45 minutes or until center does not jiggle when lightly shaken. Cool to room temperature. Drizzle with caramel topping. Chill several hours or overnight.
             

 

 Source : http://www.keyingredient.com

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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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Rigatoni With Roasted Broccoli and Chickpeas

Savory cheese and chicken stock share the spotlight here with high-fiber chickpeas. Adding 1/2 cup of these lean beans to your daily diet can help you cut your consumption of fatty foods, a study in the journal Appetite notes.                                        

INGREDIENTS

• 1 can (2 oz) anchovies packed in oil, chopped, oil reserved
• 4 cloves garlic, chopped
• 1 can (15.5 oz) chickpeas (liquid reserved), rinsed and drained
• 1 chicken bouillon cube
• 1 lb broccoli, cut into small florets
• 1/2 lb whole-wheat rigatoni
• 1/2 cup grated Romano

PREPARATION

1. Heat oven to 450°. In a small saucepan over medium-high heat, sauté anchovies with oil and garlic until anchovies dissolve and garlic browns. Add chickpea liquid and bouillon to anchovies; cook, stirring, until bouillon dissolves. Pour anchovy mixture into roasting pan; add chickpeas and broccoli; stir to coat. Roast 20 minutes. Cook rigatoni as directed on package until al dente. Drain rigatoni, reserving 1 cup cooking liquid. Add pasta to chickpea-broccoli mixture; roast until pasta is completely cooked, adding reserved cooking liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Remove from oven; let sit 5 minutes; serve topped with Romano.

The skinny

450 calories, 7 g fat (2 g saturated), 77 g carbs, 13 g fiber, 25 g protein

                                         

Source : http://www.self.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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