Pancakes with Apple Nut Topping

Pancakes are a frequent meal at our house and I am always looking for different ways to top them. There has not been artificial maple syrup in our house for years. Some of our frequent toppings are:
-REAL maple syrup, in a separate container for dipping because it is pricey
-jam
-yogurt
-yogurt and jam
-apple nut topping

The apple nut is my new favorite and a very proud personal creation.

Apple Nut Topping
3-4 C. Granny smith apples, cored, peeled and sliced
1/2 C.raisins
1/2 C. slivered almonds or other favorite nut
3/4 tsp. nutmeg
3 Tbp. honey
3/4 tsp. cornstarch

Heat the apples in a medium saucepan until tender. Add the nuts, raisins, nutmeg, and honey and cook a few more minutes. In a small measuring cup, mix the cornstarch with enough water that it is dissolved and pourable. Slowly add it to the apple mixture.

Serve it over your favorite pancakes. I like to add it to the pancakes with yogurt on top. Yum! And for those who do not have a favorite pancake recipe, here is a really great basic one.

Pancakes
1 1/2 C. wheat flour
3 1/2 tsp. baking powder (bought fresh or DIY)
1 tsp. salt
1 Tbp. sugar
1 1/4 C milk (soy or almond can easily be substituted for lactose free)
1 egg
3 Tbp. oil

Mix the dry ingredients then add the wet ingredients. Drop the batter on a hot skillet 1/4 C at a time. When bubbles have risen to the top of the pacake you know it is time to flip them.

Go breakfast crazy! Everyone will love it.

Chicken Parmesan

Tonight, I found two chicken parmesan recipes (one was fairly complicated, the other super basic). So, of course I wanted to create a medium level dish. I'd say it turned out pretty well!
INGREDIENTS:

• 2 boneless skinless chicken breasts
• 1 egg, beaten
• 1/4 cup Italian seasoned bread crumbs
• 1/4 cup grated Parmesan cheese
• black pepper
• 1 teaspoon olive oil
• 1 cup chopped green or red bell pepper (recipe called for red, but I used a green one)
• 2 cups pasta sauce (I used tomato and basil)
• approx. 1 to 1 1/2 cups shredded mozzarella cheese
• linguine pasta for two

DIRECTIONS:
1. Preheat oven to 400 degrees F.  Pound each chicken breast to approx 1/2 inch thickness using a meat mallet. Combine bread crumbs, Parmesan cheese, and a pinch of black pepper into a shallow pan.
2. Dip each breast into the egg wash, then into the breading mixture. Place chicken breasts into a baking dish and bake for 20 minutes.
3. While baking the chicken, saute the chopped bell pepper with 1 teaspoon olive oil in a skillet over medium-high heat. Once sauteed, add 2 cups pasta sauce and stir. Remove from heat and set aside.
4. Remove chicken from oven, pour pasta sauce over chicken and top with mozzarella cheese and cook for additional 10 minutes until cheese is melted.
5. Serve over linguine pasta.

Final result...

the best lasagna ever

The title doesn't lie. This really is a delicious lasagna. I believe the word my fiance' used was "incredible!"  My good friend discovered it from this woman: the Pioneer Woman. The great thing about this lasagna was its simplicity. Unfortunately, though, it's not packed with many veggies. I might try to add some next time. Not that it lacked at all in taste, but it never hurts to mix some veggies into a meal. (especially for someone like me who never eats veggies on the side!) Ok, so here it is.

 

INGREDIENTS:

• 1½ lbs. ground beef
• 1 lbs. hot breakfast sausage
• 2 cloves garlic, minced
• 2 cans (14.5 Ounce) whole tomatoes
• 2 cans (6 Ounce) tomato paste
• 4 Tablespoons dried parsley (divided in half)
• 2 Tablespoons dried basil
• 2 teaspoon salt (divided in half)
• 3 cups lowfat cottage cheese
• 2 eggs, beaten
• ½ cup grated (not Shredded) Parmesan cheese
• 1 lbs. sliced mozzarella cheese (approximately)
• 1 package (10 Ounce) lasagna noodles

 

DIRECTIONS:

1. Bring a large pot of water to a boil. (add 1/2 teaspoon salt to boiling pasta water)
2. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain off the fat. Add tomatoes, tomato paste, 2 Tbs. parsley, 2 Tbs. basil and 1 tsp. salt. After adding the tomatoes, the sauce mixture should simmer for approx 30-45 minutes while you are working on the other steps.
3. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. 
4. Cook lasagna until “al dente”

 

 To assemble:

 1. Arrange cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of sliced mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. 

2. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
3. Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Chicken Cordon Bleu

I've made this recipe twice, and the first time it seemed really complicated, but this second time it was pretty quick and easy. I'd say it took about 15-20 mins prep time, and then it bakes for about 30 mins. And you really don't have to bother with any measurements. I combined a few different recipes and tips to come up with this final version, so I'm sorry if it seems a bit disorganized. Here it is...

Oh, and before you begin, you'll want to invest in one of these... (I tried using just a regular hammer the first time, and it didn't work so well)

Serves: 2
Ingredients:
- 1 to 2 boneless, skinless chicken breasts (the first time I used a whole chicken breast for each one, and they were huge! This time I cut one breast in half, and they were definitely smaller, but when you add some side items to the meal it was enough to fill us up.)
- 1 egg white
- salt
- pepper
- bread crumbs (I used Italian seasoned)
- Paprika
- Mozzarella cheese, sliced
- ham, sliced
-1 Tablespoon butter

Ingredients for the cream sauce on top:
- 1/2 can cream of chicken soup
- approx. 1/ 8 cups sour cream
- 1/2 teaspoon lemon juice


Directions:
1. Preheat oven to 400 degrees, and spray a baking dish with non-stick cooking spray.
2. Beat the chicken breast with a meat tenderizer to approx. 1/4 inch thickness.
3. Sprinkle both sides with salt and pepper.  Dip chicken breasts in egg whites, and then sprinkle both sides with bread crumbs and paprika. Make sure to cover all surfaces of the chicken breast with bread crumbs.
4. Place 1 slice of mozzarella cheese and 1 slice of ham on each chicken breast.
5. Roll up the chicken breast and secure with toothpicks. Place 1/2 tablespoon of butter on top of each breast.
6. Place in baking dish and bake at 400 degrees for 25 mins.
7. Remove from oven and add about a 1/4 slice of cheese on top and return to oven for approx 5 mins until melted.
8. Serve with cream sauce on top.

Before:

After:

Chicken Fettuccine Alfredo

Here is a fettuccine recipe that is straight from scratch.  It is delicious!  The original recipe can be found here:  Chicken Fettuccine Alfredo  It serves 8. The version typed below is for 4.  Use the calculator on the website to adjust it to however much you need.


Ingredients:

• 3 skinless, boneless chicken breast halves (cut into cubes)
• 3 tablespoons butter, divided
• 2 cloves garlic, minced, divided in half
• 1-1/2 teaspoons Italian seasoning
• 1/2 pound fettuccini pasta
• 1/2 onion, diced
• 1/2 (8 ounce) package sliced mushrooms (optional)
• 2 tablespoons and 2 teaspoons all-purpose flour  (this measurement is weird when you cut the recipe in half)
• 1-1/2 teaspoons salt
• 1/2 teaspoon ground white pepper
• 1-1/2 cups milk
• 1/2 cup half-and-half
• 1/4 cup and 2 tablespoons grated Parmesan cheese (another weird measurement)
• 1/4 pound shredded Colby-Monterey Jack cheese
• 1-1/2 roma tomatoes, diced
• 1/4 cup sour cream

Directions:

1. In a large skillet over medium heat combine chicken, 1 tablespoon butter, 1 tablespoon garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for until al dente; drain.
3. Meanwhile, melt 2 tablespoons butter in the skillet. Saute the onion, 1 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook approx. 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

And here's the finished product...

Stuffed Chicken Breasts

I definitely improvised this recipe tonight; I was wanting to cook something, and I couldn't find a stuffed chicken breast recipe that I liked. This seems like a very flexible recipe, and you could add just about anything to it :) The measurements I have listed are all guesses, because I didn't actually measure anything, so adjust according to taste!

Oven to 400

Ingredients:
2 Chicken breasts, thawed
3 Tablespoons of cream cheese, softened
1 Tablespoon of Pesto (or more, to taste) OR if you do not have pesto, add some parmesan cheese, dried basil, olive oil, and garlic to a food processor with the cream cheese and blend
1 egg white
1 teaspoon of water
Bread crumbs
2 teaspoons of olive oil

Combine the cream cheese and pesto (I used a food processor, but I am sure mixing by hand would work just find). Slice the chicken breasts almost touching the other side of the breast so you have a nice opening. Stuff the cream cheese mix into the chicken breast, and press it firmly to close it. Combine the egg white and water in a bowl. Holding the chicken breast closed, dip it in the egg white mixture, and then dip it in the bread crumbs. Put the olive oil in a skillet over medium high heat. Put the chicken breasts in the skillet until golden brown on one side (about two minutes) and then put them into a casserole dish for baking, brown side up. Bake for 20-25 minutes (until the pink is gone!)

Enjoy!