creamy spicy shrimp over whole grain penne

The original recipe for the shrimp is a Giada De Laurentiis original, I couldn't find it online for a link.  I usually serve this over brown rice, but there is usually so much yummy sauce that gets wasted so I served it with penne.  Another thing that I have made with this dish is whole wheat orzo with butter and feta and serve the shrimp over top with sauce.  For this recipe I used Barilla Plus for the extra protein and whole grain.  It is delicious pasta but keep in mind it takes a little longer to cook.

Creamy Spicy Shrimp over Whole Grain Penne

20 large shrimp, peeled and deveined (if frozen, defrost)
1 Tbsp olive oil
2-3 cloves garlic, minced
juice of one lemon (squeeze into measuring cup)
enough white wine to equal 1/2 C with lemon juice
1 Tbsp hot sauce (more if you like it really spicy)
1/4 C heavy cream
1/4 C grated parmesan cheese
1/2 package of whole wheat penne rigate (I used Barilla Plus)

Cook penne according to package directions (for the Barilla plus and most whole wheat pasta it takes almost 20 minutes).  Heat olive oil over medium heat, saute garlic 1-2 minutes (do not brown).

Squeeze lemon juice into measuring cup and add white wine to equal 1/2 C.  Add to pan and whisk in hot sauce.  Add shrimp and cook 2 minutes on each side or until pink throughout.  Once cooked, add heavy cream and parmesan cheese, stir.  Drain penne and add to sauce.  Serve immediately.

blueberry pecan french toast casserole

The original recipe came from Bon Appetit magazine, I have been making it for years and have made adjustments and simplified it a bit.  Here is the link to the original recipe:  http://www.epicurious.com/recipes/food/views/Baked-Blueberry-Pecan-French-Toast-with-Blueberry-Syrup-101755
I am going to post the recipe as I modified it.  I added Cream cheese cubes to the casserole because....well....it is just right.

Blueberry Pecan French Toast Casserole

24 inch baguette
6 large eggs
3 C milk (I used 1%, original called for whole)
1/2 tsp fresh ground nutmeg (use fresh, it is worth it)
1 tsp vanilla
1 C brown sugar, firmly packed
4 oz cream cheese cut into cubes
1 C pecans
1/2 stick (1/4 c) butter, unsalted
1 Cup fresh blueberries (original called for 2 C, I think that is too much)
** the original recipe calls for making blueberry syrup.  I think that is overkill on the blueberries.  I use regular maple syrup.

Line a 9x13 baking pan with non stick foil (or butter the pan, I find the foil is way easier!).  Cut 20 1 inch slices from baguette and arrange in one layer in baking dish. scatter cubed cream cheese over bread. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 C brown sugar.  Pour evenly over bread and cream cheese.  Chill mixture, covered, overnight.

Preheat oven to 400 degrees F.  Sprinkle pecans and blueberries over bread mixture.  Cut a 1/2 stick of butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar until melted.  Drizzle over bread and bake mixture 35-40 minutes until bread is browned and mixture is bubbling.  Serve immediately with your favorite maple syrup

Healthy "fried" chicken

I love chicken cutlets, but I do not like the calories.  So I found this recipe and changed it up a bit....I am NOT a mayo person, but you do not even taste it, it makes the chicken moist and the breadcrumbs crispy.

Healthy "fried" Chicken

4 boneless, skinless (thin sliced) chicken breasts
1 cup light (low fat) Mayo
1 tsp dijon mustard
garlic powder, salt, pepper and red pepper flakes to taste (I did a few shakes of each)
1 cup italian seasoned whole wheat bread crumbs
1/2 C grated parmesan

Preheat oven to 400 degrees F.  Mix Mayo, mustard and spices in one bowl.  Combine breadcrumbs and parmesan in another shallow dish.  Coat chicken with mayo, and then coat in breadcrumb mixture, pressing into breadcrumbs to thoroughly coat.  Line 9x13 baking dish with nonstick foil.  Place chicken breasts on foil and bake 22-25 minutes, until no longer pink inside.

chocolate chip cookie in a cup

Have you ever craved a freshly baked chocolate chip cookie, but did not feel like making a whole batch of cookies?!  Crave no more!!!  I bring you a single serving of chocolate chip cookie in a cup, made in the microwave....it is that easy!!!!

Chocolate Chip Cookie in a Cup (originally found on pinterest....this is not my recipe)

1 Tbsp. unsalted butter

1 Tbsp. white sugar

1 Tbsp. of packed light brown sugar

3 drops vanilla

1 egg yolk

1/4 Cup all purpose flour

2 Tbsp. chocolate chips

2 tsp. chopped walnuts (optional)

Melt butter in cup in microwave (about 20-30 sec).  Add sugars and vanilla and mix well with wooden spoon, add egg yolk, mix until incorporated.  Add flour and mix gently until combined.  Add chips and walnuts, if desired.  Microwave for 40-60 seconds....and if you are really daring, top it off with a small scoop of vanilla ice cream.  Enjoy!!!!!

Creamy Balsamic Dressing

Creamy Balsamic Dressing

this I stumbled upon on pinterest:  http://www.mylifeasamrs.com/2012/03/kitchen-sink-chopped-salad-with-creamy-balsamic-dressing.html  from my life as a Mrs. blog....I made just a few changes...recipe as I did it posted below.  It was delicious...a great way to store it is in a mason jar, because you can shake it up before serving.  It makes almost a full mason jar and is absolutely delicious!!!  I served it over a very simple salad of baby greens, grape tomatoes, radicchio, crumbled blue cheese and toasted sliced almonds.  Try it!!!!

Ingredients:

2 cloves garlic, crushed (orig 4 cloves grated)
3 Tbsp low fat mayo (orig full fat...you won't miss it!)
2 Tbsp fresh lemon juice
1 tsp dijon mustard
1 Tbsp sugar
a few shakes Morton seasoned salt (I used this bc the original Morton's seasoning I could not find)
1 and 1/2 tsp sea salt
fresh ground pepper to taste
1/2 Cup balsamic vinegar
3/4 Cup Olive oil
1 Tbsp fat free half and half (I added)

combine all ingredients in a bowl and use immersion blender to emulsify or throw all ingredients in a blender/food processor to blend til smooth.

crustless broccoli and cheddar quiche

Crustless Broccoli and Cheddar Quiche this quiche is healthier because of the addition of cottage cheese (instead of heavy cream) for moisture and extra protein, and I used low fat cheddar cheese. The ingredients (before the broccoli and cheese) are blended completely so you do not even notice the cottage cheese. It was very delicious and you will not miss the crust, I promise!!!
 4 eggs
1 cup small curd cottage cheese
1/2 Cup low fat sour cream salt and pepper
tsp dijon mustard
1/4 cup all purpose flour
few dashes hot sauce (optional)
few shakes garlic powder
2 Cups cooked broccoli, chopped
1 1/2 cups low fat cheddar, shredded

 Preheat oven to 375 degrees F. Mix first 8 ingredients in a bowl with immersion blender or in a food processor until smooth. Add broccoli and 1 Cup cheddar cheese, Line pie plate with nonstick foil. Pour quiche ingredients into pie plate and top wit remaining cheddar and a little salt and pepper (and I put red pepper flakes too!) Bake for 15 min at 375, and then lower temp to 350 degrees and bake for 30 minutes or until set.

Spaghetti Squash Gratin

This might be the new veggie I am obsessed with! It is sooo versatile and healthy and EASY!!! I will prob be posting more recipes using it soon....I especially thought this would be well recieved by my niece (or any kids really). I tagged a few ppl I thought would like it. It is great for you gluten free folks, vegetarians, and vegans can easily modify it too!! This only makes about 2 servings, I think this could easily be doubled or more, just maybe need to bake a bit longer.

 Spaghetti Squash Gratin
 1 med. spaghetti squash
1 cup sour cream (can use low fat)
1 heaping Tbsp of fresh chives, chopped
1/4 C Pecorino Romano (plus a little more to dust on top)
salt to taste
LOTS of cracked black pepper (less for the kiddos, unless they like it)

 Preheat oven to 400 degrees. Microwave the whole squash for a minute, take it out and cut it in half lengthwise. Scoop out seeds. Place cut side down in a dish with a half inch of water and microwave about 10 minutes on high, until fork tender and squash shreds easily into strands. Use a fork to pull out the strands (just scrape it on the squash...be careful, it's hot), once all of the squash is shredded and in a baking dish, mix in all other ingredients and spread evenly in dish, sprinkle a little more cheese on top and more cracked black pepper (optional). Bake covered for 25 min, take off the cover and cook another 5 minutes...You're Welcome!!!