Stephanie's Cooking Journal

Parmesan Pesto Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper
• 1/2 cup basil pesto
• 2 oz. (1/2 cup) grated parmesan cheese

Directions:

1. Preheat ove to 375°.
2. Trim all visible fat and slice each breast into 3 or 4 strips.
3. Spray a 9”x12” baking dish with non-stick spray.
4. Spread 1/4 cup basil pesto over the bottom of the dish.
5. Lay chicken strips over the pesto and spread remaining 1/4 cup of basil pesto over the chicken.
6. Cover the baking dish with aluminum foil and bake for 25-30 minutes.
7. Remove foil and sprinkle chicken with 1/2 cup grated parmesan cheese.
8. Put dish back into the oven without foil and cook for 5 more minutes, just until cheese is melted. 

Oreo Bottom Cupcakes

• Cake batter
• Oreos
• Frosting

Directions:

1. Line cupcake tins with cupcake liners.
2. Place an oreo in each cup.
3. Prepare cake batter as directed on box.
4. Pour batter into each cup and bake as directed.
5. Let cupcakes cool and frost.
   

Brussels Sprouts with Pancetta

Ingredients:

• 1 oz pancetta, minced
• 1 lb brussels sprouts
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced or sliced thin
• salt and pepper

Directions:

1. With a sharp knife, finely shred the brussels sprouts.
2. In a deep heave saute pan, paute pancetta on medium-low heat until fat melts and pancetta becomes golden.
3. Add olive oil and garlic and saute until golden.
4. Add shredded brussels sprouts, salt and pepper to taste and saute on medium-low heat for about 4-5 minutes until tender crisp.

Chicken Adobo

Ingredients:

• 8 chicken legs on the bone (skin removed)
• 1/3 cup low sodium soy sauce
• 1/3 cup apple cider vinegar
• 1 small head of garlic, crushed
• 6 ground peppercorns
• 4 bay leaves

Directions:

1. Marinate chicken in vinegar, soy sauce, garlic and pepper, for at least an hour (overnight is ideal).
2. Add chicken, 1/2 cup water, bay leaves and marinade into a deep nonstick skillet and cook on medium-low heat. Cover and cook until the meat is tender, about 45 minutes.
3. Remove the cover and cook an additional 15 minutes, until the sauce reduces.

Chicken Parmigiana Burgers

Ingredients:

• 16 oz. lean chicken burgers
• 4 oz. mozzarella cheese
• 1 cup pomodoro sauce
• 4 rolls/buns

Directions:

1. Heat the sauce.
2. Cook burgers 2-3 minutes on each side, or until fully cooked.
3. Top with cheese.
4. When melted, put on a roll/bun and top with sauce.

Cinnamon French Toast

Ingredients:

• Bread
• 3 eggs
• 1/4 cup milk
• 1 tsp. vanilla
• 1/2 tsp. cinnamon
• 1/8 tsp. nutmeg (optional)

Directions:

1. In a bowl, whisk eggs until foamy.
2. Add the milk, vanilla, cinnamon and nutmeg. whisk until thoroughly mixed.
3. Dip bread slices into egg mixture, turning to coat.
4. Place bread slices in prepared skillet. Cook until golden brown, turning once.

Raspberry Margarita (100 calories!)

Ingredients:

• 6 oz. Skinny Girl margarita
• Half a packet of Crystal Light Raspberry Ice
• Ice

Directions:

1. Fill your blender about a 1/3 of the way full with ice.
2. Pour in your margarita mix and crystal light.
3. Blend together, pour and enjoy!

Modifications: Try this recipe “on the rocks” by mixing the crystal light and margarita in a glass and adding a few ice cubes to it. No blending needed!

Baked Zucchini Fries

Ingredients:

• 3 zucchini
• 1/4 cup grated parmesan cheese
• 1 packet shake & bake coating mix
• 1 small egg

Directions:

1. Heat oven to 450 degrees.
2. Trim the zucchini and cut into 1/4 in. sticks.
3. Add cheese to coating mix in a large zip lock bag. Shake gently to combine.
4. Whisk egg in medium bowl. Add zucchini; toss to coat.
5. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat.
6. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
7. Bake for 12-13 minutes or until golden brown, turning the baking tray 180 degrees after 7 minutes to facilitate even baking.

Tinola

Ingredients:

• 1 tbsp. cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 piece (1 1/2 in.) fresh ginger, peeled and thinly sliced
• 3 tbsp. fish sauce
• 3 lbs. chicken, rinsed and patted dry
• water
• salt and pepper to taste
• 1 head bok choy, chopped

Directions:

1. Heat the oil in a large pot over medium heat; cooke and stir the onion and garlic in the hot oil until onion pieces turn semi-transparent.
2. Quickly stir the ginger and fish sauce into the onion and garlic mixture.
3. Add chicken and cook until chicken is browned.
4. Add water until about an inch about the chicken. Let boil.
5. Add more fish sauce if needed.
6. Remove any excess fat that may float to the top as a white foam (optional).
7. Season with salt and pepper.
8. Add the bok choy and cook for 1-2 minutes.

Sausage-Hash Brown Breakfast Casserole

Ingredients:

• 1 lb. mild ground pork sausage
• 1 lb. hot ground pork sausage
• 1 (30 oz.) package frozen hash browns
• 1 1/2 tsp. salt, divided
• 1/2 tsp. pepper
• 1 cup shredded Cheddar cheese
• 6 large eggs
• 2 cups milk

Directions:

1. Cook sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
2. Prepare hash browns according to package directions, using 1/2 tsp. salt and pepper.
3. Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13x9 in. baking dish.
4. Whisk together eggs, milk, and remaining 1 tsp. salt. Pour evenly over potato mixture.
5. Bake at 350 degrees for 35-40 minutes.
   
   

Green Beans Almondine (Asian Style)

Ingredients:

• 2 lbs. fresh green beans, washed
• 5-10 almonds, sliced
• 2 tbsp. olive oil
• Soy sauce, to taste

Directions:

1. Steam green beans until just done.
2. While green beans steam, roast almonds in a toaster oven (optional).
3. Toss green beans, almonds, olive oil and soy sauce until mixed well.
   
   

Asian Crusted Chicken

Ingredients:

• 1/2 cup mayonnaise
• 1 green onion, chopped
• 1 tsp. soy sauce
• 1/2 tsp. finely grated ginger
• 4 boneless, skinless chicken breast halves
• 1/4 cup plain dry bread crumbs or panko bread crumbs

Directions:

1. Preheat the oven to 425 degrees.
2. Combine mayonnaise, green onion, soy sauce and ginger in a medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.
   
   

Peppermint Oreo Truffles

Ingredients:

• 1 package (8 oz.) cream cheese, softened
• 1 package (1 lb. 2 oz.) Oreos, finely crushed
• peppermint extract, to taste
• 1 packages semi-sweet chocolate
• 1 candy cane, crushed

Directions:

1. Mix cream cheese and crushed Oreos until well blended.
2. Mix in peppermint extract, to taste, using increments of 1/8 tsp.
3. Shape into 1 in. balls and place on a cookie sheet lined with waxed paper. Refrigerate for about an hour.
4. Melt the semi-sweet chocolate. Using two spoons, dip each ball unto the chocolate until well covered.
5. Top with crushed candy cane pieces, if desired.
6. Refrigerate finished truffles for about an hour before serving.

Chocolate Chip Cookie Cheesecake

Ingredients:

• 3 (8 oz.) packages cream cheese, softened
• 3 eggs
• 3/4 cup sugar
• 1 tsp. vanilla extract
• 2 (16.5 oz.) rolls refrigerator chocolate chip cookie dough

Directions:

1. Preheat the oven to 350 degrees.
2. In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
3. Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9x13 glass baking dish; press together so there are no holes in the dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.
4. Bake 45-50 minutes, or until golden and center is slightly firm.
5. Remove from ove, let cool, then refrigerate. Cut into slices when well chilled.

Three Cheese Spinach Lasagna

Ingredients:

• 1 tsp. extra-virgin olive oil
• 14 dry lasagna noodles
• 1 package (12 oz.) frozen chopped spinach
• 3 cups ricotta cheese, drained
• 3 large egg whites
• 1/4 cup parmesan cheese, grated
• 2 tbsp. parsley, chopped
• 1 tsp. garlic powder
• Salt
• Black pepper, ground
• 2 1/2 cups marinara sauce
• 4 oz. mozzarella cheese, shredded

Directions:

1. Preheat the oven to 350 degrees.
2. Bring a large pot of salted water to a boil. Once the water is boiling, add the olive oil to the pot.
3. Add the noodles to the pot and cook, stirring occasionally, for 8-10 minutes or until al dente. Drain well.
4. Cut or tear tow of the noodles in half widthwise.
5. Drain the spinach well by squeezing it in a clean, lint-free dish towel until all of the excess moisture is removed. Once you think all of the moisture is removed, continue squeezing the spinach even more to ensure it is completely dry.
6. In a medium bowl, stir together the ricotta, egg whites, 3 tbsp. of parmesan, parsley, and garlic powder until combined well.
7. Stir in the drained spinach. Then season with salt and pepper, to taste.
8. In a 9”x13” baking dish, spread 1/2 cup of the marinara sauce evenly over the bottom.
9. Lay 3 1/2 noodles evenly across the bottom of the dish in a single layer.
10. Dollop 1/3 of the ricotta mixture in big spoonfuls across the noodle layer and, using a rubber spatula, spread it into an even layer.
11. Top the ricotta with 1/2 cup of the remaining sauce. Sprinkle 1/4 of the mozzarella evenly over the sauce.
12. Repeat this layering process twice more (noodles, ricotta mixture, sauce mozzarella).
13. For the final layer, top the lasagna with the last of the noodles. Spread the remaining sauce evenly over the noodles. Sprinkle with the remaining mozzarella, then the remaining parmesan.
14. Cover the dish with foil and bake for 30 minutes. Uncover and bake for 5-10 minutes longer, or until the cheese is melted and the lasagna is hot throughout.
15. Allow to cool for 5 minutes. Cut into 8 squares and serve.