Friday, February 21, 2014

Southwestern Chicken Salad in Avocado Bowls


Recipe courtesy George Stella’s “Real Food Real Easy” Cookbook

Prep Time 15 mins / Serves 4

Shopping List
2 cups cooked chicken, shredded
2⁄3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
2 avocados

1. Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.

2. Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately.

3. When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.

George’s Tips | When shopping, look for a chunky salsa without any added sugar or corn syrup in the ingredients list. I've found that Pace’s Chunky Salsa does not add sugar and they should be readily available in any grocery store.

Variation | Give the salad more texture by adding 2 tablespoons of diced green bell pepper or a few teaspoons of diced jalapeño pepper, if you like spice. You can also serve topped with shredded Cheddar jack cheese and chopped bacon for even more great flavors!

Sunday, November 3, 2013

Tootsie Pop Turkey



Imitation leaf
Brown Tootsie Pop
"Kissy candy" (Hershey's Kiss)
two black beads for the eyes
orange felt triangle for the beak
red felt for "whatever that gobbly thing is."

All glued together. 



Taken from:
Tippy Toes & Tantrums

Tuesday, October 22, 2013

Roasted Garlic Kabocha

Roasted Garlic Kabocha
 
Prep time
Cook time
Total time
 
The easiest and most delicious way to roast kabocha!
Author: 
Serves: 6
Ingredients
  • 1 medium kabocha pumpkin
  • 3 cloves garlic, diced
  • 2 tbsp olive oil
  • salt and pepper
Instructions
  1. Preheat the oven to 400 degrees.
  2. Flex your biceps and prepare for a workout. Grab a sturdy knife and cut the kabocha in two, removing the seeds and pulp from the center.
  3. Cut the pumpkin into one inch slices. Drizzle with olive oil and mix in the diced garlic and salt and pepper.
  4. Put the slices on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through the cooking time until the middle is tender and the outside is slightly crispy.
Notes
There’s no need to peel the pumpkin, the skin softens right up and is absolutely delicious!
*nutrition calculated with a 3.5 lb kabocha squash
Nutrition Information
Serving size: ⅙th recipe Calories: 148 Fat: 4.5g Saturated fat: 0.6g Carbohydrates: 19gSugar: 8g Fiber: 2.7g Protein: 2.7g Cholesterol: 0mg

Sunday, October 20, 2013

Shortbread Cookies




2 cups butter 
1 cup sugar
2 tsp vanilla (feel free to use REAL vanilla if you'd like ... lol)
4 cups flour

Mix butter and sugar until creamy. Add vanilla. Slowly add flour. 
Put through cookie press. Bake at 350 for 10-12 minutes.



Wednesday, October 2, 2013

Pizza Chicken

Pizza Chicken
Servings: 6 small portions
Ingredients:
  • 1 egg, beaten
  • 1 cup part skim ricotta cheese
  • 1/2 cup sliced pepperoni, cut in half
  • 1/2 cup parmesan cheese, grated or shaved, divided
  • 1 teaspoon minced garlic
  • 2 tablespoons fresh Italian parsley, chopped, divided
  • 1/2 teaspoon salt
  • Fresh ground pepper, to taste
  • 3 thick or 6 thin boneless, skinless chicken breasts
  • 1 cup prepared marinara sauce
  • 1/2 cup mozzarella cheese, shredded
Directions:
Preheat oven to 350 degrees. Coat a 13″ x 9″ pan with cooking spray.
If using thick chicken breasts, slice into each breast at it’s thickest point and continue the cut all the way through, creating two evenly sized rectangular pieces. Repeat with remaining pieces of chicken. Set aside.
In a medium bowl combine egg, ricotta, 1/4 cup grated or shaved Parmesan, garlic, pepperoni, salt, pepper to taste, and 1 tablespoon chopped Italian parsley. Mix well.
Place about 2 tablespoons of the ricotta filling on the short end of a chicken breast. Gently roll the chicken over the filling and place it, seam side down, in the prepared pan. Repeat with remaining chicken breasts. Pour the marinara sauce evenly over each piece of stuffed chicken. Top with mozzarella, 1/4 cup Parmesan, and remaining 1 tablespoon of chopped Italian parsley.
Cover pan with foil and bake for 35 minutes. Remove foil and bake another 10 minutes or until no pink remains when you cut into chicken. 
❤️