Bruschetta Chicken

Ingredients

1/2 cup all-purpose flour

1/2 cup egg substitute (1 large egg)

4 boneless skinless chicken breast halves (4 ounces each)

1/4 cup grated Parmesan cheese

1/4 cup dry bread crumbs

1 tablespoon butter, melted

2 large tomatoes, seeded and chopped

3 tablespoons minced fresh basil (1 Tablespoon dry basil)

2 garlic cloves, minced (1 Teaspoon garlic powder)

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

Directions

Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.

Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.

Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Serve over noodles. Yield: 4 servings.

No-Fry Doughnuts

2 packages (1/4 ounce each) active dry yeast

1/4 cup warm water

1-1/2 cups warm milk

1/3 cup shortening

1/2 cup sugar

2 eggs

1 tsp. salt

1 tsp. ground nutmeg

1/4 tsp. ground cinnamon

4-1/2 to 5 cups all-purpose flour

1/4 cup butter, melted

GLAZE:

1/2 cup butter

2 cups confectioners' sugar

5 tsp. water

2 tsp. vanilla extract

1/4 cup chocolate chips (if you want a chocolate glaze, if not omit chocolate chips)

Directions:

In a mixing bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add sugar, eggs, salt, nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to form a soft dough (do not knead).

Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; roll out to 1/2 inch thickness. cut with a 2-3/4 inch doughnut cutter (or a cup if you don't have a doughnut cutter); place 2 inches apart on greased baking sheets. Brush with butter. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350˚ for 20 minutes or until lightly browned.

Meanwhile, in a saucepan, melt butter; stir in sugar, water and vanilla (and chocolate chips if desired). Stir over low heat until smooth (do not boil). Keep warm. Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve immediately. Yield: 2 dozen

Mexican Chicken Wrap

1 lb boneless, skinless chicken breasts, cut in strips

1 T. vegetable oil

2 c. water

1 c Salsa

2 c. Minute Rice

8-12 tortillas

Cheddar Cheese shredded

1 pkg. Taco Seasoning Mix

Brown chicken in oil*. Add water*, salsa and seasoning mix; stir. Heat to a boil. Stir in Minute Rice*; cover. Cook on low 5 minutes or until chicken is cooked through. Spoon chicken mixture onto tortillas; top with cheese. Fold up sides to enclose filling.

* Changes I made:

I used frozen, boiled chicken I keep in my freezer to add to the salsa mixture. I didn't use Minute Rice and boiled it until it was still a little bit crunchy then I added it to the mixture, which also means I only used 1 cup of water. To cut back on fat you can use Mozzerella Cheese instead of Cheddar.

Creamy banana bread

Have I put this one on here before? I can't remember and Jennifer was asking me about it, so I'll post it here.
I'm always looking for ways to use soy flour in place of all purpose flour, It's not easy, except for when making banana bread, it comes out great!!

I use this recipe, but instead of flour I use the soy flour. I cook it for 30 - 35 min. and I add chocolate chips. The flavor is a little weird at first, if you're not used to it, but with the choc. chips, it helps a lot!!

Ingredients

* 1/2 cup margarine, softened
* 1 (8 ounce) package cream cheese, softened
* 1 cup white sugar
* 2 eggs (I use egg whites only, or one whole egg and one white)
* 2 - 3 mashed mashed bananas
* 1 teaspoon vanilla extract
* 2 1/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 3/4 cup chopped pecans
* 2 tablespoons brown sugar
* 2 teaspoons ground cinnamon

Directions

1. Cream the butter or margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and soda; mix until batter is just moist.
2. In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
3. Divide 1/2 batter into two greased and floured 8x4 inch loaf pans. Sprinkle pecan mixture over batter in pans, and top with remaining batter.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until an inserted toothpick comes out clean.

I sometimes use the brown sugar and cinnamon thing, but most of time I just leave it out and make plain banana bread with the choc. chips.

Hamburger - Cabbage Casseroles

1 lb. hamburger
1 medium onion, diced
3 c. cooked rice (1 c. raw)
2 1/2 c. diced cabbage
3 T. butter
2 T. soy sauce
3 T. brown sugar
Salt and pepper to taste
Brown hamburger and onion together. Drain. Combine all ingredients and put in a casserole dish. Bake at 350 for 20 minutes or until heated through.
** I like to add about 1 tsp. of ground ginger and some garlic to this. **

Pork Chops w/ Sweet Potatoes

I got this recipe after doing a search on the internet for sweet potatoes. It is my new vegetable of the week to try in my cooking. We had this for the first time last night. I thought it was great. Taryn liked it but thought it was a little sweet for her.

2 boneless pork chops 1-inch thick
2 sweet potatoes
6 oz orange juice concentrate (1/2 a can)
1/2 cup brown sugar
1 tsp cinnamon
1 onion - sliced (I used red because that is what I had on hand)

1. Season the pork chop w/ salt and pepper and brown on all sides.
2. Peel the sweet potatoes and slice lengthwise. Use a fork and poke holes in it so they cook a little faster.
3. Combine the OJ, brown sugar, and cinnamon until it is dissolved.
4. Place the sweet potatoes around the pork chops in a baking dish. Top w/ sliced onions. Pour over the OJ/brown sugar mixture.
5. Bake at 375 for about 45 minutes. About half way through the baking I flipped everything over and spooned the juices back over the top.

Vegetable Soup

I got the basis for this recipe from one of the Biggest Loser books. We tried it this week and thought it turned out really good. Taryn met with her nutritionist today and told her about it. The nutritionist was very impressed by it.

1 small white onion, diced
1 green pepper, diced
12 baby carrots, diced
4 stalks celery, diced
1/2 cup frozen corn
1 12 ounce can fire roasted tomatoes
6 cups chicken stock
italian seasonings
garlic
3 tablespoons olive oil
1/2 cup lentils
1 chicken breast, cooked, cubed

Heat up the olive oil. Saute the onion, pepper, carrots, and celery until soft. Add in the garlic. Add in the can of tomatoes, undrained. Stir so everything is incorporated. Add in the chicken stock and italian seasonings. Bring to a low boil. Add in the lentils and cook for 15 to 20 minutes. Add in the frozen corn and cook for another 7 minutes. We added in the chicken breast ourselves because we wanted it to be more like a full meal. This makes a lot so you may just want to reduce everything by half if there is just 2 or 3 to serve. But don't skimp too much on the stock. We didn't add in so much and it was a little thick, especially the next day. The actual recipe called for other seasonings and vegetables. But this is what we had on hand and what we like.