This recipe is from the Taste of Healthy Cooking Magazine. The girls really seemed to like it.
1 tube refrigerated pizza crust
1/4 cup honey barbecue sauce (or plain)
1 1/2 cups shredded part skim mozzarella cheese
1 1/2 cups shredded cooked chicken breast
1 small red onion, finely chopped
1/4 cup minced fresh cilantro
1 tsp. Italian seasoning, optional
1 egg white
1 Tbsp. water
1/4 tsp. garlic powder
1. On a lightly floured surface, roll crust into a 12 in. x 9 in. rectangle; brush with barbecue sauce. Layer with cheese, chicken, onion, cilantro and Italian seasoning if desired.
2. Roll up jelly roll style, starting with a long side; pinch seams to seal. Place seam side down on a baking sheet coated with a cooking spray.
3. Beat egg white and water; brush over top. Sprinkle with garlic powder. Bake at 400 for 15-20 minutes or until lightly browned. Cool before slicing.
Sunday, February 19, 2012
Thai Chicken Pasta Salad
I made this recipe for supper one night and used it as the main dish instead of just a salad. It makes quite a bit.
This recipe is from Taste of Healthy Cooking magazine.
Dressing:
3/4 cup reduced fat creamy peanut butter
3 Tbsp. water
3 Tbsp. lime juice
3 Tbsp. molasses
3 garlic cloves, minced
1 1/2 tsp. rice vinegar
1 1/2 tsp. sesame oil
1/4 tsp. crushed red pepper flakes
Salad:
12 oz. uncooked whole wheat spaghetti
2 large carrots, julienned
8 cups finely shredded Chines or napa cabbage (I used med. sized head)
2 cups shredded cooked chicken breast (I used small cubed chicken breast)
2/3 cup minced fresh cilantro
3 Tbsp. unsalted dry roasted peanuts, chopped (I used salted peanuts-that were in the can of mixed nuts I had)
1.For dressing, in a small bowl, whisk the first nine ingredients until smooth; set aside.
2. In a large saucepan, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking; drain. Transfer to a large bowl; stir in cabbage and chicken.
3. Whisk dressing and pour over spaghetti mixture; toss to coat. Sprinkle with cilantro and peanuts. Serve immediately or chill before serving.
This recipe is from Taste of Healthy Cooking magazine.
Dressing:
3/4 cup reduced fat creamy peanut butter
3 Tbsp. water
3 Tbsp. lime juice
3 Tbsp. molasses
3 garlic cloves, minced
1 1/2 tsp. rice vinegar
1 1/2 tsp. sesame oil
1/4 tsp. crushed red pepper flakes
Salad:
12 oz. uncooked whole wheat spaghetti
2 large carrots, julienned
8 cups finely shredded Chines or napa cabbage (I used med. sized head)
2 cups shredded cooked chicken breast (I used small cubed chicken breast)
2/3 cup minced fresh cilantro
3 Tbsp. unsalted dry roasted peanuts, chopped (I used salted peanuts-that were in the can of mixed nuts I had)
1.For dressing, in a small bowl, whisk the first nine ingredients until smooth; set aside.
2. In a large saucepan, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking; drain. Transfer to a large bowl; stir in cabbage and chicken.
3. Whisk dressing and pour over spaghetti mixture; toss to coat. Sprinkle with cilantro and peanuts. Serve immediately or chill before serving.
Crab Cakes
Matt and I made this recipe using packaged imitation crab (I'm sure real tastes better but if you are on a budget and/or don't want to take the time to pick crab out of the shells).
Matt made a dipping sauce of Miracle Whip and Old Bay but I'm sure there are sauces online you can find.
This recipe is from Food Network online
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
Matt made a dipping sauce of Miracle Whip and Old Bay but I'm sure there are sauces online you can find.
This recipe is from Food Network online
- 1 pound crabmeat, picked free of shells
- 1/3 cup crushed crackers (recommended: Ritz/saltines)
- 3 green onions (green and white parts), finely chopped
- 1/2 cup finely chopped bell pepper
- 1/4 cup mayonnaise/Miracle Whip works too
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 lemon, juiced
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- Dash cayenne pepper
- Flour, for dusting
- 1/2 cup peanut oil
- Favorite dipping sauce, for serving
Directions
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
Baked Shrimp
Matt and I made this recipe on Friday night along with the crab cake recipe. It is some of the best food we have made! This recipe is from Taste of Healthy Cooking magazine.
1 1/2 cups Panko bread crumbs
2 eggs whites
1 Tbsp. fat free milk
3 Tbsp. all purpose flour-(we needed more)
3 tsp. seafood seasoning (we use Old Bay)
1/4 tsp. salt
1/4 tsp. pepper
30 uncooked large shrimp, peeled and deveined (We used the medium size uncooked frozen in a bag from WalMart)
Cooking Spray
1. Place bread crumbs in a shallow bowl. In another shallow bowl, combine eggs whites and milk. In a third shallow bowl, combine flour, seafood seasoning, salt and pepper. Dip the shrimp in the flour mixture, egg mixture, then the bread crumbs.
2. Place shrimp on a baking sheet coated with cooking spray. Bake at 400 for 8-12 minutes or until shrimp turn pink and coating is golden brown, turning once.
1 1/2 cups Panko bread crumbs
2 eggs whites
1 Tbsp. fat free milk
3 Tbsp. all purpose flour-(we needed more)
3 tsp. seafood seasoning (we use Old Bay)
1/4 tsp. salt
1/4 tsp. pepper
30 uncooked large shrimp, peeled and deveined (We used the medium size uncooked frozen in a bag from WalMart)
Cooking Spray
1. Place bread crumbs in a shallow bowl. In another shallow bowl, combine eggs whites and milk. In a third shallow bowl, combine flour, seafood seasoning, salt and pepper. Dip the shrimp in the flour mixture, egg mixture, then the bread crumbs.
2. Place shrimp on a baking sheet coated with cooking spray. Bake at 400 for 8-12 minutes or until shrimp turn pink and coating is golden brown, turning once.
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