Chocolate Chunk Nutella Cookies

2 1/3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
8 T (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup Nutella or hazelnut paste
2 large eggs, room temperature
Scrapings from 1 split vanilla bean (or 1 tsp vanilla extract)
3 cups (12 oz.) bittersweet chocolate (60-66%), coarsely chopped into 1/4-inch pieces or larger
1/2 cup coarsely chopped walnuts, pecans or hazelnuts, optional (I used 14 oz. of a large dark chocolate bar with almonds, chopped up in big ol' nice hunks)

1. Position oven racks in upper and lower thirds of the oven. Preheat to 375. Line two or three rimmed baking sheets with silicone liners or parchment paper.

2. Sift together the flour, baking soda and salt onto a piece of parchment or waxed paper.

3. Combine the butter and sugars in the bowl of an electric mixer; beat on medium speed until creamy. Reduce the speed to medium-low, then add the Nutella and beat until smooth. Add the eggs one at a time, beating to incorporate after each addition, then add the vanilla bean scrapings, stopping to scrape down the bowl as needed. Reduce the speed to low. Gradually add the flour mixture, beating just until the dough comes together. Stir in the chocolate pieces and, if desired, the nuts.

4. Drop heaping tablespoons of the dough 2 inches apart onto the baking sheets, flattening them slightly by hand as needed. (At this point the mounds of dough can be frozen, well wrapped, for up to a month.)

5. Bake for 4 to 5 minutes, then rotate the baking sheets top to bottom and front to back*. Bake for 4 to 5 minutes until lightly browned. Transfer the sheets to a wire rack to cool for at least 10 minutes, then transfer the cookies to the wire rack to cool completely before serving or storing. Repeat to use all of dough. Makes 38 to 42 cookies

*If you like a chewier cookie, underbake them a little. If you like crispy, then bake away.


(Found at http://virtualgoodyplate.blogspot.com/ - all about CHOCOLATE)

(Light) Taco Casserole

24 Tortilla Chips (+ additional for serving)
1 TBSP Chili Oil or Olive Oil & Red Pepper Flakes
1 Onion, chopped
2 cloves Garlic, minced
1 pound Ground Chicken
2 TBSP Taco Seasoning
1 can Black Beans, drained
1 cup Salsa
1 cup Shredded Fat-Free or Reduced-Fat Cheese
Other toppings to taste - I used green chiles  but could also use jalapenos

Preheat oven to 350*.

In a large skillet, heat oil and add onion and garlic - sautee until soft.  Add meat and taco seasoning, cooking for about 5 minutes until cooked through.  Add beans and salsa.  Mix well and cook to thicken.





Line the bottom of a 9x13 baking dish with tortilla chips.  Press the chips to break into bite-sized pieces.  Spread the meat mixture over the chips.  Top with cheese.  You could also add jalapenos or green chilies as well.

Bake for 20-25 minutes or until cheese is melted and bubbling.




(found at http://quiteatingout.blogspot.com/)

Spinach Lasagna Rolls (healthy version)

10 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
1 jar spaghetti sauce

9 tbsp part skim mozzarella cheese, shredded

Directions:Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.


(found at http://cjaneinthekitchen.blogspot.com/) 

Baked Lemon Chicken with Mushroom Sauce

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• 6 skinless, boneless chicken breast halves
• 1 tablespoon olive oil
• 1 lemon
• 1/4 cup butter
• 3 cups fresh sliced mushrooms
• 1 or 2 cloves of garlic
• • 2 tablespoons all-purpose flour
• 1/2 cup chicken broth
• 1 tablespoon chopped fresh parsley

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Place the olive oil in an 8x8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.
3. In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms and minced garlic. Cook and stir until the mushrooms and garlic are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!

EXTRAS:

- Prep time: 15 minutes

- Cook time: 40 minutes

- Servings: 6 

- Calories: 246 | Total Fat: 13.2g | Cholesterol: 88mg

Buttery Egg Noodles w/ Parsley and Veggie Sausage

• 2 cups dried egg noodles
• salt
• olive oil
• 1 cup parsley, coarsely chopped
• 3 cloves garlic, minced
• 2-4 tablespoons butter (depends on how much butter you feel like)
• 2 veggie sausages, sliced

To Do:

1. Liberally salt and pour olive oil into a large pot full of water and set it to boil.  Add egg noodles.
2. While noodles are cooking, heat some olive oil in a small pan over medium heat and saute the garlic for two minutes.  Add sausage slices and cook until evenly browned.
3. Egg noodles should be done in about 7-8 minutes (al dente).  Drain and reserve a bit of the cooking liquid.  Put pasta back in the pot and add butter, parsley, the garlic and sausage and mix well.  Add a bit of the pasta water if it looks too dry or add more butter!
4. If you’ve got some breadcrumbs or Parmesan or Pecorino, liberally sprinkle on top.  A spritz of lemon juice isn’t a bad idea either.  Serve!

Penne Pasta with Spinach and Bacon

• 1 (12 ounce) package penne pasta
• 2 tablespoons olive oil, divided
• 6 slices bacon, chopped
• 2 tablespoons minced garlic
• 1 (14.5 ounce) can diced tomatoes
• 1 bunch fresh spinach, rinsed and torn into bite-size pieces
• (I also added some leftover chicken, a jalapeno pepper, and about a quarter of an onion)

Directions

1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
2. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Remove from skillet to avoid burning. Add garlic to the pan, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.Add spinach, wilting it in the mixture. Add the bacon back in and stir.
3. Transfer pasta to a large serving bowl and toss with the remaining olive oil, and the bacon and tomato mixture.

EXTRAS:

- 15 minutes of prep time, 15 minutes of cook time

- 4 servings

- Calories: 518 | Total Fat: 14.9g | Cholesterol: 15mg

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Oregano Chicken

• 1/4 cup butter, melted
• 1/4 cup lemon juice
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon garlic powder and some minced garlic, if you wish
• 6 skinless, boneless chicken breast halves
• (possibly some mozzarella cheese sprinkled on top)

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well. If it doesn't look like it will cover the chicken enough, add some water and vegetable oil.
3. Place chicken in an ungreased 7x11 inch baking dish. Rub a little salt and pepper into the chicken. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.

EXTRAS:

- Really quick and easy to make!

- About 7 servings

- Calories: 180,  Total Fat: 7.9g,  Cholesterol: 76mg

Jalepeno Garlic Tilapia

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• 2 1/2 cups penne pasta (or rice is also a very good alternative)
• 1/3 cup margarine, melted
• 3 cloves garlic, minced
• 4 (4 ounce) fillets tilapia fillets
• 1/3 cup all-purpose flour
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• 5 tablespoons lemon juice
• 3 or 4 jalapeno peppers, minced
• 2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 2 (5 ounce) packages baby spinach leaves
• 2 roma (plum) tomatoes, chopped

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. While the pasta/rice cooks, combine the melted margarine and garlic in a shallow dish. Place the flour in another dish. Dip the tilapia filets in the garlic butter mixture and then immediately coat with the flour. Heat olive oil in a large skillet over medium-high heat. Cook the fish in the oil until golden brown, turning once, about 5 minutes total.
3. (I doubled the above ingredients for the sauce because it's so much better to have more!) Pour the cream, lemon juice, and remaining garlic and margarine mixture into the skillet. Stir in the jalapenos, salt, black pepper, cayenne pepper, paprika, and garlic powder. Bring to a simmer and allow to cook until sauce has reduced slightly and fish flakes easily with a fork; about 2 minutes. Mix the baby spinach into the sauce and cook until wilted. Stir in the chopped tomatoes and the cooked pasta.

EXTRAS:

- 15 minutes of prep time and 15 minutes of cook time

- Makes about 4 servings

- Amount Per Serving: Calories: 578,  Total Fat: 30.2g,  Cholesterol: 61mg

Honey Lime Enchiladas

1-1/2 lbs. pork or chicken, cooked and shredded

1/3 cup honey

1/4 cup lime juice
1 Tbs. chili powder
1/2 tsp. garlic powder
1 can (28-oz) green enchilada sauce
2 cups cheddar cheese, shredded 
2 cups mozzarella cheese, shredded
10 (8-inch) flour tortillas 

Directions:  

Combine honey, lime juice, chili powder, and garlic powder to make a sauce.  Add sauce to shredded pork or chicken.  Let sauce soak into the meat for about 30 minutes. 

Lightly spray a 9x13-inch baking pan with non-stick baking spray.  Pour green enchilada sauce into pan to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place seam side down in baking dish. 

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. 

Bake uncovered at 350° for 30 minutes.  Then broil until cheese is slightly brown and crispy (it will only take a minute or two). 

Makes 6-8 servings. Enjoy!

Spicy Garlic Lime Chicken

• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 4 boneless, skinless chicken breast halves
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• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 3 tablespoons lime juice

Directions

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

EXTRAS:

- About 5 minutes prep time and 20 minutes cook time

- Makes about 4 servings

- Amount Per Serving: Calories: 220,  Total Fat: 10.7g,  Cholesterol: 84mg