Chicken in Basil Cream Sauce

• 1/4 cup milk
• 1 egg
• 1/2 cup dried bread crumbs
• 1/2 cup flour
• 4 skinless, boneless chicken breasts
• 3 tablespoons butter or oil
• 1/2 cup white wine (or chicken broth)

• 1 cup heavy whipping cream
• 1 (4 ounce) jar sliced pimento peppers, drained
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/8 teaspoon ground black pepper

Directions

1. Preheat oven to 400.
2. Pound chicken breasts to 1/2" thick. 
3. Beat together milk and egg. 
4. Coat chicken in milk/ egg mixture, then dredge in bread crumbs, followed by flour. 
5. In skillet, heat oil to medium-high
6. Cook chicken in oil until crust is browned.
7. Place in preheated oven for 5-7 minutes, until juices run clear.
8. Remove and keep warm.
9. Add wine to skillet and deglaze. 
10. Stir in cream and pimentos; boil and stir for 1 minute. 
11. Reduce heat.
12. Add Parmesan cheese, basil and pepper. 
13. Stir sauce and cook until heated through. 
14. Pour mixture over chicken and serve with pasta. 

Chicken Tortilla Soup

• 2 tablespoons olive oil
• 1/2 cup yellow onion, diced finely
• 1 jalapeno
• 4 garlic cloves, minced
• 32 ounces (4 cups) low-sodium chicken broth
• 1- 14.5-ounce can diced tomatoes and juice
• 1.5- 15-ounce can black beans, drained and rinsed
• 2 cups  cooked chicken
• 1 1/2 cups corn
• 1 tablespoon lime juice
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons salt, or to taste
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika (regular paprika may be substituted)
• 1/4 teaspoon cayenne pepper, optional and to taste
• 1/3 cup fresh cilantro leaves, finely minced

Saute onion, jalapeno until soft. Add garlic ,stir.

Add chicken broth, tomatoes, black beans, chicken, corn, lime juice, and spices. 

Boil 5-10 minutes.

Add sour cream, cheese, avocado, tortilla strips to taste. 

Hot Fudge for ice cream

                                                                                  Ekho
1oz unsweetened baking chocolate
3 T margarine
1 cup sugar
1/2 c heavy cream (Paula used 1cup)
1 cup light corn syrup
1 t vanilla

Melt butter and chocolate together. Gradually stir in sugar. Add cream, then corn syrup. Bring to a boil for 3 min, then add vanilla. take off heat. Pour over ice cream

Skinny Kung Pao (from Skinnytaste)

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KUNG PAO CHICKEN ZOODLES FOR TWO

5 Freestyle Points 277 calories

TOTAL TIME: 10 minutes

Kung Pao Chicken Zoodles For Two without the guilt (under 300 calories), because I replaced the noodles with zoodles (zucchini noodles) and the results were fantastic!!

INGREDIENTS:

• 2 medium zucchini, about 8 oz each, ends trimmed
• 1 teaspoon grapeseed or canola oil
• 6 oz skinless chicken breasts, cut into 1/2-inch pieces
• Kosher salt and freshly ground black pepper, to taste
• 1/2 red bell pepper, cut into 1/2-inch pieces
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ground ginger
• 2 tbsp crushed dry roasted peanuts
• 2 tbsp thinly sliced scallions along diagonal

FOR THE SAUCE:

• 1 1/2 tbsp reduced soy sauce (tamari for gluten free)
• 1 tbsp balsamic vinegar
• 1 tsp hoisin sauce
• 2 1/2 tbsp water
• 1/2 tbsp Sambal Oelek Red Chili Paste (or more to taste)
• 2 tsp sugar
• 2 tsp cornstarch

DIRECTIONS:

1. Using a spiralizer with the thickest noodle blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 6 to 8 inches long so they’re easier to eat.
2. In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
3. Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.
4. Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about  30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don’t worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.

NUTRITION INFORMATION

Yield: 2 servings, Serving Size: scant 2 cups

• Amount Per Serving:
 
• Freestyle Points: 5
 
• Points +: 7
 
• Calories: 277 calories
 
• Total Fat: 12g
 
• Saturated Fat: g
 
• Cholesterol: 62mg
 
• Sodium: 725mg
 
• Carbohydrates: 21g
• Fiber: 4g
 
• Sugar: 9g
 
• Protein: 24g

Runzas (School Cafeteria Style)

4 1/2 to 5 cups flour
1/2 c. sugar
1 tsp salt
1 1/2 T yeast
3/4 c. milk
1/2 c. water
1/2 c. shortening
2 eggs (room temp)

Measure 2 cups flour into a bowl. Stir in sugar, salt, and yeast. Scald milk, add water and shortening (stir to melt). Cool to lukewarm. Pour into flour mixture and stir. Add eggs and beat at low speed 1/2 minute, then on high speed for 3 minutes. Stir in the rest of the flour and knead until smooth. Cover with moist towel and let rest 20 minutes.

1 lb ground beef
1/2 medium onion
2 c. chopped cabbage
2 T butter
1/8 tsp salt
1/8 tsp pepper

Brown beef and onions. Wilt cabbage in butter, add to beef mixture with salt and pepper.

Roll dough very thin and cut into 6 inch squares. Place 3 T meat mixture in center of each square. Pinch edges to seal. Place smooth side up on a greased baking sheet (or parchment paper, much easier cleanup). Let raise 40-60 minutes, until indentation remains when lightly pressed with finger.
Bake 350 for 20 minutes.

Recipe from Lona Faubion (Louisville cafeteria lady extraordinaire)

Servings: 16ish

Calorie Count: 150 each (based on 16 pieces of dough, 1/3 cup filling)

Swig Sugar Cookies

Swig Sugar Cookies

For the Cookies:

• 1 cup unsalted butter
• 3/4 cup vegetable oil
• 1 1/4 cups granulated sugar
• 3/4 cup powdered sugar
• 2 tablespoons water
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 5 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar

For the Frosting:

• 1/4 cup unsalted butter
• 6 tablespoons sour cream
• 1/2 teaspoon pure vanilla extract
• 4 cups powdered sugar
• 2-3 tablespoons milk
• 1-2 drops red food coloring, optional

Directions

1. Preheat the oven to 350°F. Cream together the butter, oil, sugar, powdered sugar, water, eggs, and vanilla until smooth and well combined. In a large bowl, whisk together the flour, salt, baking soda and cream of tartar. Add the dry ingredients to the butter mixture 1 cup at a time, mixing after each addition, until all of the dry ingredients have been incorporated into the dough.
2. Roll the dough into golf ball-size balls and place them 2 inches apart on a cookie sheet. Dip the bottom of a glass (about 2 1/2 inches wide) in some granulated sugar and then press down on one of the cookie dough balls until it is 1/2” thick. This will leave a flat middle section with the signature rough edge. Repeat with the rest of the cookie dough balls.
3. Bake the cookies for 8-10 minutes, or until the bottom is lightly browned. They stay soft, so make sure not to over-bake them. Let them cool for 5-10 minutes on the cookie sheet then move them to a wire rack to cool completely.
4. To make the frosting, cream together the butter, sour cream, and vanilla until well combined. Add the powdered sugar, one cup at a time, mixing well after each addition. Add 2-3 tablespoons of milk to thin the frosting to your desired consistency. Add the food coloring, if using, and whip the frosting for one minute. Spread about 1 tablespoon of frosting on each cookie, allow to set, and then store the cookies in an airtight container in the refrigerator.

Peanut Butter Cup Cheesecake

PB Cup Cheesecake

1 1/2 cups crushed pretzels
1/2 cup melted butter

Mix together and press into the bottom of a 10" springform pan. Bake for 5 minutes at 350.

Spread on warm crust
3/4 cup melted peanut butter

3 packages cream cheese
1 cup sugar
8 oz sour cream
1 1/2 tsp vanilla
3 eggs

3/4 cup fudge topping
PB cups
Whipped cream

Cream together cream cheese and sugar until well blended. Add in sour cream and vanilla.

Mix in eggs until just blended (overbeating will cause bubbles in the mixture, which can make the cheesecake crack).

Reserve 1 cup cheesecake mixture, pour the rest on top of the crust.

Mix remaining cheesecake with 1/3 cup fudge, pour on top of cake, use knife to swirl.

Bake in water bath at 350 for 65 minutes.

Open oven, allow cake to cool with door cracked for one hour. Refrigerate overnight. Decorate with peanut butter cups, remaining fudge, and whipped cream.