Cranberry Apple Fruit Leather

Ingredients

• Vegetable-oil cooking spray
• 1 large apples, such as Gala or Macoun, peeled, cored, and chopped
• 1 cup fresh or thawed frozen cranberries
• 1/3 cup pasteurized apple juice or cider
• 11/2 tsp lemon juice
• 1 tablespoons honey
• 1 tablespoons sugar
  
  
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  Directions

  1. Step 1

     Preheat oven to 200 degrees. Generously coat a 13-by-9-inch rimmed baking sheet with cooking spray, and line with a Silpat baking mat if desired.

  2. Step 2

     Working in batches, puree apples, cranberries, apple juice or cider, lemon juice, honey, and sugar in a blender. Pour into a bowl to combine.

  3. Step 3

     Pour into pan. Let stand 1 minute, then drain excess liquid. Smooth with an offset spatula. (The puree should be almost 1/4 inch thick.) Bake, with oven door open slightly, until dry to the touch (but not browned), about 6 hours. Close oven door, turn off oven, and let dry overnight in the oven. (Fruit leather should be stiff, but still pliable.)

  4. Step 4

     Remove fruit leather from pans. Trim uneven edges, cut into desired size, and roll up if desired. Fruit leather can be wrapped in plastic and refrigerated in an airtight container for up to 1 month.
  
  
  
  

Crock Pot Balsamic Chicken Thighs

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons dried minced onion
• 4 garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• 1/4 cup balsamic vinegar
• 4 boneless, skinless chicken thighs (about 24 ounces)
• sprinkle of fresh chopped parsley

 Directions

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.
Nutrition Info
Servings: 8* Calories per serving: 133* Fat: 5g* Cholesterol: 70mg* Sodium: 222mg* Carbs: 4g* Fiber: 0g* Sugars: 3g* Protein: 17g* Points+: 6*

3 Ingredient No-Bake Peanut Butter Bar

Ingredients

1 cup- natural peanut butter 
3/4 cup- honey
3 cups- old fashioned oatmeal

Directions

Put peanut butter and honey in a heavy saucepan and heat on low until thoroughly combined and becomes a liquid consistency. 
Mix in oats and stir.
Press into a 9 x 9 inch pan.
Cover and let set overnight (does not need to go in fridge)

Taco Chicken Casserole

Ingredients

2 cups shredded chicken
2 cups shredded cheese
1 can cream of chicken
1/2 cup milk
1/2 cup sour cream
1 can of drained rotel
1/2 package taco seasoning
Bag of Chips ex. Doritos

Directions

preheat oven 350. Mix all ingredients. Grease casserole dish. Crush 1/2 bag Doritos and place in bottom, top with mixture, crush a few Doritos on top. Bake for 30 minutes. Garnish with lettuce and tomatoes.

Chocolate Chip Coffee Gelato

Ingredients

2 cups milk, divided

2  Tbsp. cornstarch

1/3 cup granulated sugar

3 Tbsp. unsweetened cocoa powder

1 1/2 instant coffee granules

1 Tbsp. vanilla

2 oz. bittersweet chocolate finely chopped, divided

Directions

1.  In a small bowl, whisk 1/2 cup of milk with cornstarch until smooth.  Set aside.

2.  In a medium saucepan over medium heat, whisk together remaining milk, sugar and cocoa powder.  Bring to a simmer, stirring often.  Whisk in coffee granules.  Whisk the cornstarch mixture to recombine.  Gradually whisk into sugar mixture.  Return to a boil, stirring often.  Strain into a clean large bowl (with a lid).  Let cool to room temperature.

3.  A film will form over the top, that is normal (it happened to mine at least and it came out fine in the end)  Stir in vanilla and half of the chocolate.  Cover and refrigerate until completely cold or overnight.
4.  Stir milk mixture.  Transfer to an ice cream maker and freeze according to manufacturer's instructions.  Add remaining chocolate during last 5 minutes of freezing and let the machine stir it in.
5.  Freeze for a few hours and enjoy! 

Smoky Asian Sesame with Ginger & Soy Salmon Marinade

Best Grilled Salmon Marinade ever!!!!

 Ingredients

1/8 cup Kens SteakHouse Lite Asian Sesame Ginger Soy dressing
1/2 tbsp garlic
dash liquid smoke
1 chopped green onion

 

Directions

Mix oil, dressing, garlic, liquid smoke and green onion to make a marinade, pour over salmon and marinate for 1 hour in the refrigerator. (no longer than an hour or the salt in the soy will begin to cook the meat).
Grill, bake or grill salmon for about 4 minutes per side (when salmon flakes when pierced with a fork).

Great with rice, just add more of the dressing if you need a sauce. 

P.F. Chang’s Lettuce Wraps

Ingredients (serves 2-3)

• 1lb ground chicken breast
• 1/2 onion, minced
• salt & pepper
• 2 garlic cloves, minced
• 1″ knob ginger, peeled & minced
• 2-1/2 Tablespoons soy sauce
• 1 Tablespoon + 1 teaspoon rice vinegar
• 1 Tablespoon sesame oil
• 1 Tablespoon peanut butter
• 1/2 Tablespoon water
• 1/2 Tablespoon honey
• 2 teaspoons chili garlic sauce (or more if you like it hotter)
• dash of pepper
• 3 green onions, chopped
• 1/2-8oz can sliced water chestnuts, drained & chopped
• 1/4 cup peanuts, chopped
• 10-12 large outer lettuce leaves, rinsed and patted dry

Instructions

• Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink.
• Meanwhile, in a microwave safe bowl, combine soy sauce, vinegar, oil, peanut butter, water, honey, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
• Add green onions and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
• Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

Sour Cream Chicken Enchiladas

Ingredients

• 12 whole Corn Tortillas
• Canola Oil, For Frying
• Cooked shredded chicken
• 1 can (20 Ounce) Enchilada Sauce
• 2 cups Sour Cream
• 3 cups Sharp Cheddar Cheese, Grated
• 1 cup Sliced/chopped Green Onions
• 1/2 teaspoon Ground Cumin
• 1/4 teaspoon Cayenne Pepper

  Preparation Instructions

  Preheat oven to 375 degrees.
  Mix together chicken, sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.
  Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
  Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
  (If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
  Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
  Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Beef & Mushroom Stroganoff

 Low carbohydrate, low sodium & high potassium!

Ingredients

• 2 teaspoons plus 1 tablespoon canola oil, divided
• 1 pound flank steak, trimmed
• 4 large portobello mushrooms, stemmed, halved and thinly sliced
• 1 large onion, sliced
• 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 tablespoons all-purpose flour
• 1 14-ounce can reduced-sodium beef broth
• 2 tablespoons dry white wine
• 1 tablespoon red-wine vinegar
• 1/2 cup reduced-fat sour cream
• 4 tablespoons chopped fresh chives, or parsley

Preparation

1. Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
2. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.

Crispy Cilantro & Lime Chicken Thighs

Ingredients

1. 4 ( 1 1/4 lb) chicken thighs
2. 2 tbsp cilantro ( chopped)
3. 2 tsp lime zest
4. 1 1/2 tsp kosher salt
5. 1 tsp fresh cracked pepper
6. 1 tbsp olive oil
7. 2/3 cup low sodium chicken stock
8. 2 tbsp lime juice

Directions

Remove bones and excess skin from chicken thighs, leaving skin intact. Combine cilantro (reserve 1/2 tbsp), lime zest, salt, & pepper. Rub mixture all over chicken. Heat 1 tbsp oil in a non stick skillet over medium heat, add chicken skin side up, and cook 5 minutes, turn chicken skin side down and place a heavy pot or skillet on top of the chicken, this will help the skin get really crispy. Cook the chicken for 10-12 minutes or until cooked through.
Transfer chicken to plate, set aside. Pour out all grease and oil from pan and add the lime juice, then add the chicken stock, let this reduce down on medium heat for about 3-4 minutes. Spoon over chicken.