Cheesecake Factory's Spicy Cashew Chicken...Kind of

I recently saw on a friend's blog that she had made Cheesecake Factory's Spicy Cashew Chicken. I've never eaten their cashew chicken because I never deviate from my usual fish tacos and oreo cheesecake when I go there. However, the chicken looked good enough for me to try at home.

The recipe is a little extensive and in typical form, I didn't read through everything before skipping off to the store to do by usual uninformed shopping trip. So, of course when I got home and actually had to read the recipe, I only had half of the ingredients. I made it anyway...officially making it nothing like Cheesecake Factory's spicy cashew chicken.

The other problem I had was, this recipe is made per serving. The recipe kept calling for the measurement "FZ". I have no idea what that is. I had to estimate and make enough for my whole family.

Even with half of the ingredients, and skipping one major step, this chicken was fabulous! I couldn't keep my kids out of it long enough to get it served on the rice and set on the table. They absolutely loved it.

So, if you are brave enough to try this rather time consuming recipe, feel free to try my remade, shortened version or stick to Cheesecake's original version. I will definately be remaking this at some point, the right way.

The recipe called for spicy soy sherry sauce. I didn't notice the little star next to the ingredient which indicated that I had to make this sauce from scratch. I spent a long time browsing bottles of soy sauce for a spicy sherry version. I finally settled on this sesame soy.

Spicy Cashew Chicken

2 fz peanut oil (I just poured enough oil in my skillet to cook a bunch of chicken)

6 oz. chicken breast, cut into 1-2 inch pieces (I used 6 chicken breasts, keeping in mind you will have to adjust some of your measurements. I just guessed. This ended up being enough to feed my family and another family of 5.)

3 Tbs. seasoned rice flour *

4 fz rice flour batter *

5 fz spicy soy sherry sauce *

2 oz. cashews, roasted and unsalted

1 oz green onions, chopped into 1/4 inch pieces

1/2 tsp white sesame seeds, toasted (I didn't toast)

1/2 tsp. fresh parsley, finely chopped

10 oz steamed rice

Seasoned Rice Flour

(I doubled this and used all of it instead of the 3 Tbs that is called for, to coat the chicken)

1/4 lb. rice flour

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1/4 tsp. paprika

1/4 tsp. bkg. powder

Place all of the ingredients into a bowl and mix together until evenly combined.

Rice Flour Batter

(I completely skipped this step..on accident and all was fine)

1 lb. rice flour

1/4 lb. all purpose flour

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1 qt. water (ice cold)

Place all of the the dry ingredients into a bowl and mix together until evenly combined. Add the ice cold water into the bowl and stir the ingredients together until thoroughly and evenly combined. This batter must be held on ice or in the refrigerator at all times.

Spicy Soy Sherry Sauce

4 c. hoisin sauce (this is the ingredient I didn't buy and instead used the whole bottle of sesame soy)

1 c. soy sauce

1 c. sherry wine

1/2 c. red wine vinegar

1/4 c. chili garlic paste (I also left this out)

1 c. granulated sugar (I used about 1/4 c.)

1/2 lb. fresh garlic minced

1 tsp. crushed red chili flakes

Place hoisin sauce, soy sauce, sherry wine, red wine vinegar and chili garlic paste into a mixing bowl. Stir the ingredients together until evenly blended. Add the sugar, garlic, and crushed red pepper flakes into the bowl. Continue to stir the mix until the sugar has dissolved and all the ingredients are thoroughly and evenly combined.

Now for the chicken:

Place a wok or a saute pan (or just a skillet), on medium/high heat. Add peanut oil and allow to heat.

While oil is heating, place the chicken pieces into a small mixing bowl. Sprinkle the seasoned rice flour over the chicken. Gently toss the flour and chicken together until each piece of chicken is evenly coated with the flour. (Remember, I just coated the chicken with this rice flour, skipping the next step completely).

Ladle the rice flour batter into the bowl with the chicken. Using a small rubber spatula, gently fold the ingredients together until each piece of chicken is evenly coated with the batter.

Add the batter coated chicken pieces (a little at a time) into the skillet. Spread the chicken out so that they are not too close together. Allow chickn to cook undisturbed for approximately 3-4 minutes, or until it has turned golden brown and crispy on the bottom side. Carefully turn the chicken pieces over. Continue to cook for another 3-4 minutes or until chicken has again become golden brown, crispy and is cooked all the way through. Seperate pieces of chicken if necessary while they are cooking.

Add the spicy hoisin sauce and cashews into the skillet. Stir and toss all the ingredients together until each peace of chicken is evenly coated with the sauce. Add chopped green onions into skillet. Stir and toss all of the ingredients together until evenly combined and the sauce is thickened slightly.

Place the steamed white rice into a serving bowl. Pour the spicy chicken cashew into the bowl and over the rice. Garnish with a sprinkle of sesame seeds and chopped parsley.

Crockpot Tortilla Soup

We've had a lot of rain lately and even though it is still 90 degrees outside, I was in the mood for some warm comfort foods.

A friend gave me this recipe months ago. I've never tried it because I already have so many taco soup recipes that are good and this one looked to easy to be any better than what I have. It may actually be my favorite now. We loved it.

Crockpot Tortilla Soup

from Kim Perkins

Fajita seasoned chicken meat
2 cartons vegetable broth
1 can Rotel tomatoes (use two if you like your soup spicier)
3 limes
1/2 cup half and half


Put in a crockpot for 3 hours on low. After 3 hours, take chicken out and shred. Return to crockpot. Squeeze in 3 limes. Add your vegetables (corn, black beans etc.)
Let sit for 2 more hours. Add 1/2 cup half and half (I didn't notice this ingredient in her original recipe so, didn't use. I did put sour cream in as a garnish).

Garnish with avocado, cheese, chips and sour cream.

Sugar Cookie Bars

Excuse my cooking...I overcooked these and they were not nearly as moist as they should have been. They are much better than they look, I promise. A friend made these one day and I could have sat down and eaten the entire tray. I had my cousin's little girl do all the making of the icing and the decorating completely on her own, the whole time trying to invision my own daughter totally making icing on her own without supervision...it would have been a disaster.

Sugar Cookie Bars
Source: BreeAnn Fankhauser/The Girl Who Ate Everything

1 cup butter, room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda
1 tsp lemon zest (optional)

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean (they won't look done so do the toothpick test). Cool completely and frost.Frosting1/2 cup butter, room temperature4 ounces cream cheese (1/2 of an 8 oz block) softened 1 tsp vanilla (I used almond extract for half of the frosting)¼ tsp salt4 cups powdered sugar5 Tbsp milkfood coloring (if desired)For frosting combine butter and cream cheese until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk a little at a time and mix until smooth and spreading consistency. You may not need all the milk! Spread over cooled cookie bars.

Pizza Rolls

I found this recipe on The Girl Who Ate Everything. These were definate crowd pleasers. Darby had approximately 30 kids over and I could not keep the basket filled. The kids absolutely loved them.

Pizza Rolls
by Let's Dish

Pizza Dough (make her dough here)
1 teaspoon garlic salt
2 teaspoons basil
1 cup sliced pepperoni, chopped
2 cups shredded mozzarella cheese (or pepperjack)
1/2 cup shredded Parmesan cheese

Preheat oven to 425 degrees. Divide pizza dough in half. Roll each half into a rectangle, about 1/4 inch thick and 12 inches long. Just think about the size of a piece of paper. Sprinkle each half with equal amounts of garlic salt, basil, cheeses and pepperoni. Starting at a short end, roll dough up tightly to form a log. Slice into 1-inch pieces. Place rolls on lightly greased baking sheets. Bake for 10 minutes or until browned on top. Serve with warm marinara sauce for dipping. Her recipe for dough makes enough dough for 2 pizzas. So if you just have one batch of dough half the recipe toppings. Makes 12 pizza rolls.

S'mores Bars

TGWAE is my absolute favorite blog. It's always yummy and usually fairly simple and stuff that everyone in my family eats. I love her!

These were no exception.

Smores Bars
Source: Lovin In the Oven

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized Hershey's milk chocolate bars (if you want a more subtle chocolate flavor use regular sized chocolate bars; enough to fit)
1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar)

Directions:
1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff. This part can be tricky. I made little disks with the dough and formed them into a sheet on some parchment paper then transferred it over. Spread it around gently.
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.
Makes 16 cookie bars.

Ramona's Green Sauce

My friend Ramona spent two days teaching me how to make tamales. I still have no idea how to make a tamale. Not because I'm stupid necessarily but, Ramona has been making tamales her entire life and I'm pretty sure she has never used a measuring cup or spoon, ever. She can even cup her hand and tell me exactly how much salt is in the cup of her hand. That's great for Ramona, and a talent I envy but, I need measurements!

So, of all tamale learning I did during that two days, the only thing I can remember and attempt to repeat, is the green sauce. No measurements but, I swear, you don't really need them. We made two trays here because we were making a lot of tamales but, one tray would probably be more than enough.

Place tomatillas, onions, garlic, jalapeno, banana peppers and serano peppers on a cookie sheet. You can look at the amount that we put on the tray, keep in mind how spicy you want your sauce. Drizzle with olive oil.

Bake in the oven at 350 or 375. Turning the vegetables over once they start browning and bubbling. Cook again. It really is beautiful!

Place all in blender and blend! Use on anything you can dream up. I've served with tamales, fajitas and even as salsa.

Ham and Cheese Sliders

I can't say enough about these. We loved them. I saved the extra poppyseed sauce and made the sandwiches again the next day for a quick after church, lunch. It's hard to find a sandwich that York actually likes so, the get him to eat these two days in a row, says a LOT.

Ham and Cheese Sliders
adapted slightly from the Recipe Club

24 good white dinner rolls

24 pieces good honey ham

24 small slices Swiss cheese

1/3 cup mayonnaise1/3 cup miracle whip

Poppy seed sauce

1 T poppyseeds

1 1/2 T yellow mustard

1 stick butter, melted

1 T minced onion

1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Surprise Cookies

About the time I started college, I discovered Pinwheels. Those cookies with the graham bottom, a big marshmallow on top and then dipped in chocolate. They became my go to PMS cookie. I craved them every time. There were like 10 in a box for about 10 dollors. Not really, but close.

Darby came out of church the other day with a little gift box from one of her leaders, filled with a homemade, much better version of those cookies and I about died. It's been years since I've had one of those and it brought me back to all those PMS days...breakups...the list goes on. Fun times.

I immediately called for the recipe. They are that good. Soft chocolate cookie, melted marshmallow all covered in chocolate...It doesn't get much better.

Surprise Cookies
Jen Walsh
Martha Stewart
Makes about 2 1/2 dozen



For the cookies:

1 3/4 cup flour

3/4 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. coarse salt
1/2 cup (1 stick) unsalted butter, room temp.
1 cup granulated sugar
1 large egg
1/2 cup whole milk
1 tsp. pure vanilla extract
About 15 large marshmallows, halved crosswise



For the frosting:
3 cups confectioner's sugar
6 Tbs. unsalted butter, room temp.
1/4 cup plus 1 1/2 tsps. unsweetened cocoa powder
1/4 cup plus 2 Tbs. whole milk
3/4 tsps. pure vanilla extract

1. Preheat oven to 375 degrees. Make cookies: Sift together flour, cocoa powder, baking soda, and salt into a bowl.

2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, about 2 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. Mix in flour mixture, 1/2 cup at a time until combined.

3. Drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through until firm, 8-10 minutes. Immediately press a marshmallow half on top of each cookie. Bake until marshmallow begins to melt, 2 minutes more. Let cool completely on wire racks.

4. Make frosting: Put confectioner's sugar in a medium bowl. Melt butter with the cocoa powder in a saucepan over medium heat, stirring occasionally. Add butter mixture to the confectioner's sugar. Whisk in milk and vanilla.

5. Spread about 1 Tbs. of frosting on top of each cookie to cover marshmallow. Let stand until set, about 10 minutes. Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.

Baked Macaroni and Cheese

I'm always looking for a good baked macaroni and I think I finally found a really good one, maybe even my favorite...and it's even light! My kids even loved it.

Lighter Baked Macaroni and Cheese
Gina's Weight Watchers
Servings: 8 • Serving Size: 1 cup • Points: 6 ww ptsCalories: 296.67 • Fat: 9.7 g • Protein: 15.8 g • Carb: 34.5 g • Fiber: 5.3 g

12 oz high fiber elbows like Ronzoni Smart Taste
1 tbsp butter
1 tbsp light butter
1/4 cup flour
1/4 cup minced onion
2 cups skim milk
1 cup fat free chicken broth
8 oz Sargento 2% reduced fat mild cheddar
salt and pepper
4 cups baby spinach
1/8 cup grated parmesan
1/4 cup seasoned whole wheat bread crumbs
Pam butter flavored spray

Cook pasta in salted water according to package directions. Spray a baking dish with buttered flavor Pam. Preheat oven to 375°.In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk. Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking for 2-3 minutes, until smooth and thick. Season with salt and pepper. Remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and baby spinach. Pour into baking dish. Top with grated cheese and breadcrumbs. Spray a little more buttered flavor Pam on top.Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden

Sherlyn's Lemon Bars

I love lemon bars. I want to just eat an entire pan all by myself. My friend Sherlyn makes them all the time for gatherings. I'm pretty positive that it's just for me but, I do share them with everyone else.

Somehow when she makes them they turn out much prettier. She recommends using a large cookie sheet and doubling the recipe. I had recently thrown mine away so, used a regular cake pan. Not so pretty. Oh well, they were still delicious.

Sherlyn's Lemon Bars

3/4 cups butter
1 1/2 cups flour

Mix like pie crust dough. Pack into the bottom of 9x13 pan. Bake at 350 for 20 minutes.

3 eggs
4 T. flour
1 1/2 cups sugar
1/2 cup lemon juice

Mix together and pour over hot crust. Bake at 350 for 15 minutes or until no longer giggly in the middle. Sprinkle powdered sugar over the top after it is out of the oven.

Fruit Salsa with Baked Cinnamon Chips

I found this on The Girl Who Ate Everything. It made me want to pretend that school was already out and we were lazing by the pool. I substituted mangos for apples.

Fruit Salsa with Baked Cinnamon Chips
by Allrecipes

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar (more or less to taste)
1 tablespoon brown sugar (more or less to taste)
3 tablespoons fruit preserves, any flavor (I used strawberry)
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray
2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2.Preheat oven to 350 degrees.

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

No-cook Freezer Jam

My friends invited me to learn how to make freezer jam. I was pleasantly suprised at how fast and easy it was. I've done jam once before the old fashioned canning way and swore I'd never attempt it again....requires way too much patience. I personally think freezer jam tastes better than the other and definately better than store bought.

Kim's No-Cook Freezer Jam

3 c. strawberries, raspberries, or blackberries (blended smooth)
5 c. sugar
1 pkg. powdered pectin
1 c. water

Measure berries and sugar into a large bowl. Mix well. Let stand for 20 minutes, stirring occasionally. Dissolve pectin in water. Boil 1 minute. Add to berry-sugar mixture and stir 2 minutes until sugar is completely dissolved and no longer grainy. Pour into clean jars, leaving 1/2 inch space at top. Cover jars and let stand at room temperature for 24 hours. To store: Keeps 3 weeks in refrigerator. Keeps up to 1 year in freezer.

If jam is too firm, stir to soften. If it tends to separate, stir to blend. If it is too soft, bring to a boil, it will thicken on cooling. Liquid pectin can be used. Omit water. Frozen berries can be used. Reduce sugar 3/4 cups.

Super Moist Carrot Cake with Cream Cheese Frosting

I started out this week planning on making one of my sister-in-laws fabulous cheesecakes. I even had her go through the trouble of sending me the recipe. Darby's seminary teacher's birthday was today and I wanted to bring her a cake. Anyone who has to teach teenagers at 6 in the morning on their birthday deserves cheesecake. But, I also spent the entire day learning how to make tamales (post coming soon) so, by the time that was done, I didn't have the energy or nerve to attempt one of her infamous cheesecakes. Carrot cake became the second best choice and after slaving over that, the seminary teacher wasn't even home and I knew I was not going to venture out in my car one more time today so, Ford's tutor became the proud winner of a cheesecake. Congrats!

Super Moist Carrot Cake with Cream Cheese Frosting
Gina's Weight Watcher Recipes
Servings: 16 • Serving Size: 1 slice • Points: 6 pts Calories: 301.1 • Fat: 8.1g • Protein: 4.4 g • Carb: 38.2 g • Fiber: 0.4 g

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup granulated sugar
1/4 cup flaked sweetened coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 tbsp canola oil
2 large eggs
1 1/2 tsp vanilla
2 cups grated carrots, peeled
20 oz. can crushed pineapple in juice, drained
1/4 cup chopped walnuts plus 1/4 cup for topping

Cream Cheese Frosting:
8 oz 1/3 fat Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.Spoon batter into an 8" x 3" cake pan coated with cooking spray. Bake at 350° for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.

Kim's Chocolate Sheet Cake

Chocolate Sheet Cake

Kim Taggart

Cake:

1 c. margarine

1 c. water

1/4 c. cocoa

2 c. flour

2 c. sugar

1 tsp. soda

1/2 tsp. salt

2 eggs

1 tsp. vanilla

1/2 c. buttermilk

Boil margarine, water and cocoa. Pour into bowl. Add flour, sugar, soda, salt, eggs, vanilla and buttermilk. Beat with electric mixer and pour into a greased and floured jelly roll pan. Bake at 375 for 20 minutes.

Frosting:

1/2 c. margarine

1/4 c. cocoa

6 T. milk

4 c. powdered sugar

1 tsp. vanilla

In saucepan, mix margarine, cocoa, and milk. Stir and boil 1 minute. Add powdered sugar and vanilla. Frost cake while warm.

Pear and Gorgonzola Salad

Another great salad. I substituted feta for gongonzola. Apples could also be substituted for the pears.

Autumn Salad with Pears and Gorgonzola
Gina's Weight Watcher RecipesServings: 5 servings • Time: 5 minutes • Points: 4.5 ww points

2 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 tsp salt
fresh ground pepper
3 Tbsp olive oil
2 small ripe pears, peeled and diced
1/4 cup (2 oz) gorgonzola cheese, crumbled
1 head radicchio, washed and torn into pieces
1 bunch arugula
14 pecan halves (1 oz)

For the vinaigrette: In a large bowl, mix vinegar, mustard, salt and pepper. Whisk in olive oil and blend.In a salad bowl combine all greens, pears, gorgonzola and pecans. When you are ready to serve, add the vinaigrette and toss well. Serve immediately.

Orange, Red Onion, Gorgonzola And Arugula Salad

I loved, loved this salad. I was worried at first because the dressings makes so little but, with the oranges, it didn't need much dressing. Paired with the enchildas, York said it was one of the best most flavorful meals I've ever made.

Orange, Red Onion, Gorgonzola and Arugula Salad
Gina's Weight Watcher Recipes
Servings: 1 • Points: 5 pts Calories: 241.7 • Fat: 13.7 g • Protein: 9.4 g • Carb: 22.2 g • Fiber: 4.0 g.

1 small orange, peeled, chopped
3 tbsp crumbled gorgonzola cheese (blue cheese works great too)
sliced red onion (to taste)
2 cups baby arugula and spinach mix
1 tsp extra virgin olive oil
1 tsp balsamic vinegar
1/2 tsp honey
salt and fresh pepper

In a small bowl combine oil, balsamic, honey, salt and pepper and whisk well.In a plate or bowl add baby greens. Top with oranges, onion and gorgonzola. Drizzle vinaigrette over the top and enjoy!!

Chicken Enchiladas

Whoever knew you could have healthy enchiladas? And bonus! These are some of the best, most flavorful ones I've ever made. They were a little on the spicy side so, I would recommend cutting back a little of the chili powder if you are concerned about kids. But, other than that, they were fabulous! Gina is a miracle worker with these diet foods!

Chicken Enchiladas

Gina's Weight Watcher Recipes

Servings: 4 • Serving Size: 2 enchiladas • Calories: 342 • Points: 6 ww pts

For the sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup fat free chicken broth
kosher salt and fresh pepper to taste

For the chicken:
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
8 (6-inch) reduced carb whole wheat flour tortillas
1 cup shredded low fat Mexican cheese
Nonstick cooking spray

In a medium saucepan, spray oil and sauté garlic. Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.Preheat oven to 400 degrees.Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it. Place on baking dish seam side down. Top with sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Roasted Broccoli and Garlic

I'm not usually a broccoli lover. I like it ok but, this recipe was absolutely fabulous. Very easy to make and the garlic made a great combination. I added a little grated parmesan after baking.

Roasted Broccoli with Smashed Garlic
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th of broccoli • Points: 2 pts
Calories: 126 • Fat: 7.5g • Protein: 4.3 g • Carb: 13.7 g • Fiber: 5.7 g

1 1/2 lbs broccoli florets, cut long with part of stem
6 cloves garlic, smashed
2 tbsp extra virgin olive oil
kosher salt and fresh pepper

Preheat oven to 450°. In a baking dish combine broccoli, olive oil, garlic, salt and pepper. Roast broccoli about 20 minutes, until broccoli is browned and tender.

Roasted Lemon And Rosemary Chicken

I am once again trying to eat healthy. Swim suit season is coming, no more holidays and no more trips scheduled for a while so, maybe, just maybe, I'll actually succeed. For now I am loving Gina's Weight Watcher's Recipes. This is one of the first recipes I've tried and if I say so myself, that is one pretty bird! Easy and absolutely delicious.

Roast Chicken with Rosemary and Lemon
Gina's Weight Watcher Recipes
Cook Time: 50 minutes • Points with Skin: Leg 4 pts, Wing 3 pts, Thigh 4 pts, Breast 5 pts

1 (3 lb) chicken, washed and dried, fat removed
1/2 onion, chopped in large chunks
2 cloves garlic, smashed
1/2 lemon
2-3 sprigs rosemary
1 tbsp herbes de Provence (or dried rosemary)
salt and fresh pepper

Heat oven to 425°. Season chicken inside and out with salt, pepper, and herbs de provence. Squeeze lemon juice on the outside of the chicken and stuff the remains of the lemon along with onion, garlic, rosemary sprigs inside the chicken.Roast the chicken until the internal temperature is 165°F, about 50-60 minutes (Insert thermometer between the leg and the thigh). Let the bird rest for 10 minutes before carving.

Deviled Eggs

Deviled Eggs
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 halves • Time: 25 minutes • Points: 2.5 ww pt

4 large hard boiled eggs, cooled and peeled
2 tbsp low fat mayonnaise
1 tsp dijon mustard
paprika
salt and fresh pepper to taste
2 tbsp chopped chives

Cut eggs in half longways. Remove yolks and put them in a bowl. Add mayonnaise, mustard, salt and pepper. Stir well and pipe them back into egg whites. Top with chopped chives and paprika.