Slow Cooker Lemon Rosemary Chicken

One of the things I really hate about North Florida during this time of year is the weather. The pollen just seems to rush in and it gets worse and worse every year! I know it’s here because my car is covered in it! But, the worst part of it is the havoc it wreaks on my sinuses, which in turn, triggers my asthma! Despite all the inhalers, allergy pills, nasal spray, and nebulizer treatments I have been doing, I still can’t seem to stop coughing my lungs out! Needless to say, it’s kind of been a miserable week!

I just realized I said nasal spray in a post about food. Kind of gross, no? Anyway, let’s move on to this here chicken. I’ve had a hankering to pull out my slow cooker and come up with a new recipe. I wanted something light and simple and this chicken fit the bill! It was so tender and just broke apart and the lemon and rosemary gave it such delicious flavor! I also stuck some carrots and potatoes in there. I love one-pot meals like this one!

Dark Chocolate Frozen Yogurt

Whoa! Two sweet posts in a row! Kind of crazy for me, but I’m sure y’all aren’t gonna complain about it! I finally got an ice cream maker for Christmas from my Mom and have been dying to use it! While I do love me some ice cream, Hubs and I usually opt for frozen yogurt so I knew I wanted to do yogurt and then I figured that since this was my first attempt at making it, I would start simple!

This dark chocolate frozen yogurt is SO decadent and delicious! Definitely very rich. A little goes a long way here! In fact, next time I might add a little less of the cocoa powder. But, best of all, this frozen yogurt is low in fat and was pretty simple to make! I can’t wait to make more yummy frozen treats!

Dark Chocolate Frozen Yogurt

Adapted from All Recipes

Serves 4-6

Ingredients:

– 3/4 cup sugar

– 2 tbs. corn starch

– 1 can (12 ounces) fat free evaporated milk

– 1/2 cup semi-sweet chocolate chips

– 1-2 tbs. special dark cocoa powder*

– 1 tsp. vanilla extract

– 1 cup low-fat plain (or greek) yogurt

Directions:

1. Combine the sugar and cornstarch in a medium saucepan. Add the evaporated milk, chocolate chips, vanilla, and cocoa powder. Heat over medium heat until the mixture begins to thicken, stirring constantly. Remove from the heat and stir in the yogurt. Refrigerate until well-chilled.

2. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.

Notes:
– If you want to make just regular chocolate frozen yogurt, use regular unsweetened cocoa powder instead of the special dark powder.

Oatmeal Cookie Dough Dip

After looking at pageviews and pins, one thing has been made very clear to me: You guys loved the brownie batter dip I made a few months ago. And seriously, I don’t blame you! It’s SO good! So lately I have been trying to think about what new cookie dip I could make next…oatmeal cookie dough dip!

As a chocoholic, brownie batter dip will always have my heart, but I have to say this oatmeal cookie dip is pretty amazing. And as always, it’s made with beans! Shhhh, don’t tell your friends! The oats in this dip give it a nice chewy texture just like an actual oatmeal cookie. Since I wanted to keep this healthy, I ate mine with cut up strawberries and bananas (omg, the bananas were so good with it!), but you could also eat it with graham crackers, animal crackers, or vanilla wafers. But, seriously, it was so good, I was just eating it with a spoon last night! If the beans totally freak you out, swap them out for fat-free/reduced fat cream cheese!

Oatmeal Cookie Dough Dip

Adapted from brownie batter dip

Serves 4-6

Ingredients:

– 1 can white beans, drained and rinsed (I used northern beans)

– 2/3 cup brown sugar*

– pinch of salt

– 2 tsp. vanilla extract

– 1 tsp. cinnamon

– 1/2 cup rolled or quick oats

– 1/4 cup nut butter

– 2-3 tbs. skim or soy milk

– 1/2 cup raisins (optional)

Directions:

1. Combine all ingredients (except raisins) in a food processor or blender. Process until the mixture is smooth. Stir in the raisins. Cover and refrigerate until ready to serve.

Notes:
– If you want to make this sugar-free, you can swap out the sugar for Splenda or Stevia (granular or drops). You can also sweeten this using honey or agave. Whatever suits your diet/tastes best!

Low-Fat Chocolate Chip Cookies

I can’t believe it’s already Friday! This week seemed to just fly by. The last two days have mostly been spent being really annoyed with our apartment complex. Oi, such a headache. We have been putting in a number of requests for them to come fix up some things in our master bathroom since JANUARY! Well, they finally sent someone yesterday and boy oh boy, was I in for a surprise when I came home yesterday! They installed a new shower surround and it was completely wrong. It was uneven, not sealed properly, crooked, and just downright sloppy. What was really funny is that my darling husband was home while they were working! I asked him if he thought it looked weird to which he replied, “well, I thought it looked a little strange, but I didn’t notice the things you did.” Oh men… Luckily, I spoke with the management and they sent someone new this morning and fixed the surround. I just can’t wait until I finish grad school, get a real job wherever we are going to end up so we can finally buy a house and not have to deal with apartment crap ever again!

I made these cookies last week as an experiment in trying to cut some of the fat in my usual chocolate chip cookie recipe. For this recipe, I cut the butter in half and used an egg white instead of the whole egg. I thought these came out pretty good and I couldn’t really tell the difference between them and my other recipe!

Low-Fat Chocolate Chip Cookies

Makes about 12-15 cookies

Ingredients:

– 1 cup flour (I used half white and half whole wheat)

– 1 tsp. baking soda

– pinch of salt

– 4 tbs. unsalted butter, softened

– 1 egg white

– 3/4 cup light brown sugar*

– 1 tsp. vanilla extract

– 1/2 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees. In a bowl, combine the flour(s), baking soda, and salt. Set aside.

2. In a separate bowl, cream together the butter and brown sugar. Add the egg white and vanilla extract. Mix in the dry mixture until well-combined. Stir in the chocolate chips.

3. Spray a cookie sheet with non-stick spray or line with parchment paper. Drop batter by the tablespoon onto the sheet about 2 inches apart. Bake for approximately 10 minutes until the cookies are light golden brown.

Notes: If you want to use less sugar, you can reduce this down to 1/2 cup of sugar. You can also swap out the brown sugar for other sugar substitutes if desired.

In other news, I was recently tagged by Erin over at Dinners, Dishes, and Desserts to play a fun game for great bloggers to get to know each other better! Here are the questions:

Describe yourself in 7 words
Silly, loyal, giving, hard-working, overly sensitive, neat freak, perfectionist

What Keeps You Up at Night
Restless leg syndrome (yes, I really have it), worrying about my dissertation, and thinking about new recipes!

Who Would You Like To Be?
I just want to be the healthiest, happiest, and successful version of me!

What Scares You?
Space (it really overwhelms me), snakes, and roaches (eeeep!)

What are the Best and Worst Things about Blogging?
The best thing about blogging for me has been meeting and getting to know so many wonderful other bloggers. Blogging has also pushed me to try lots of new recipes and cooking techniques that I have may have never tried otherwise! Worst thing would definitely be the pressure to post enough recipes each week and of course, taking good photos. Ugh.

What is the Last Website you Looked At?
Facebook

If you Could Change Something About Yourself What Would It Be?
I sometimes get really stressed out about things that I shouldn’t get so stressed out about.

Slankets, Yes or No?
Ok, I have to admit I wasn’t quite sure what this was. I mean, I have heard of Snuggies and I guess they are the same thing so my answer to this is No – although, my old roommate gave me a bubblegum pink Snuggie for X-mas last year as a joke. I have yet to wear it though (Sorry, Kara! :P).

Tell Us Something About the Person Who Tagged You
Erin is super sweet and makes some really delicious treats! She recently moved to Colorado and is learning the ins and outs of baking at high altitudes! Her blog has so many great recipes for every meal!

I’m passing this on to 5 fellow bloggers.. hopefully you haven’t been tagged before so you can play along!

Kiri from Healthy Foodie Travels
Alyssa from Mom de Cuisine
Jen from The Three Little Piglets
Ann from Cooking Healthy For Me
Emily from Life on Food

Oh, and I also want to thank Veronica over at My Catholic Kitchen for passing the Leibster award to me! I recently received it and passed it to others so I’m not going to pass it again right now, but thank you so much for passing it to me, Veronica! :)

Have a great weekend everyone!

Muffuletta Pinwheels


Is it muffuletta or muffaletta? Seriously not sure. I tried to look it up on the interwebz. According the the Central Grocery website, who is apparently the creator of this delicious sandwich, it’s muffuletta, so yeah, that’s what I’m sticking with…

Ok, I know, this muffuletta pinwheel recipe should have been posted yesterday for Fat Tuesday, but you know, whatever, I didn’t feel like it! So you get it today instead! Today is Ash Wednesday, the first day of Lent. Typically, most people like to give up foods/drinks that they like to indulge in. I’ve been trying to think about what I will give up this year. I’m already about to put myself on a restrictive diet, so I’ve been trying to give up indulgent treats as a part of that! This year for Lent, I am going to give up being lazy. Ever since before the holidays, I have NOT been on a normal exercise schedule. I got so busy with school and then traveling, I let it go, and I NEED to get back to it!

Today I am bringing you all yet another delicious recipe from my friend, Amanda. Over the last few years, Amanda has spent a lot of time in New Orleans visiting her awesome boyfriend Brent, and she now has a handful of delicious New Orleans’ recipes up her sleeve! These muffuletta pinwheels are one of them. If you have never had a muffuletta, boy, you are missing out! Muffulettas are the official sandwich of New Orleans. They are made with delicious marinated olive salad (tapenade) and then layered with delicious meats like capicola, salami, pepperoni, ham, and of course, cheese! These little pinwheels are the appetizer version of this delicious sandwich and best of all, they are super easy to make!

Muffuletta Pinwheels

Makes 12-15 pinwheels

Ingredients for the sauce:

– 1 sheet puff pastry dough

– 1/4 lb. salami

– 1/4 lb. sliced pepperoni

– 1/4 lb. capicola or ham

– 4-5 slices of provolone cheese

– 1/2 cup olive salad (store-bought or make your own).*

– 1 egg + 1 tbs. water (for egg wash)

Directions:

1. Remove puff pastry from freezer and allow for it to defrost for about 30 minutes before preparing the pinwheels. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a baking mat.

2. Spread the puff pastry out on a lightly-floured surface. Spread the olive salad all over the puff pastry leaving a 1/2 inch border around the edge. Then overlap and layer the meats, followed by the cheese.

3. Take one end of the dough and start rolling the dough like a jelly roll, keeping it nice and tight while you roll. If your dough gets too warm during this process, place the roll in the fridge for 10 minutes. Slice the roll into 1/2 inch-thick slices. Place each slice down on the baking sheet. Whisk the egg and water together and brush the egg wash mixture over the top of each piece. Bake for about 15-20 minutes until golden brown.


Notes:
– You can really use whatever variety of deli meats you want for this recipe. If you do not like one of the meats I listed above, then just use extra of one of the others. I would just plan to have about 3/4 lb. of meat.

– If you do not want to use puff pastry, tortillas would also work great here and you could skip the baking process!
– As for the olive salad, you can buy this at your grocery store near the pickle and olive section, or you can make your own. There are tons of recipes out there aside from the one I posted above!
– Depending on how chunky your olive salad is, you may need more or less in order to get a good amount evenly spread on your dough.

Skinny Chicken Enchiladas


Hi Friends! I hope you all had a great weekend! I had a great time visiting my family this weekend. I got to see an old friend of mine for dinner on Saturday night and the Hubs and I got to spend some great quality time together. One of the great things about visiting bigger cities is being able to do things we don’t get to do at home! We went to an awesome little movie theater where they serve food and drinks and saw The Artist! It was such a great movie! And I loved being able to drink wine that I didn’t have to sneak in (wait, what? did I just say that? No, no, I always never do that!)!

I made these chicken enchiladas a few weeks ago for me and the Hubs. Hubs is not normally a big fan of enchiladas and I kind of ruined these for him because I put the chilis and onion in it, which he HATES! I thought maybe I could be tricksy and he wouldn’t see it, but I failed. This was the first time I made enchiladas at home and I think this recipe is a good start for me. Next time, I will leave out the stuff Hubs hates!

Skinny Chicken Enchiladas

From Skinnytaste

Serves 4

Ingredients for the sauce:

– 2 garlic cloves, minced

– 1-2 tbs. chipotle chilis in adobo sauce

– 1-1/2 cups tomato sauce

– 1/2 tsp. chili powder

– 1/2 tsp. ground cumin

– 3/4 cup chicken broth

– salt and pepper to taste

Ingredients for the chicken:

– 1 tsp. vegetable oil

– 8.5 oz (2 breast halves) cooked shredded chicken breast

– 1 cup onion, diced

– 2 cloves garlic, minced

– 1/4 cup cilantro

– salt to taste

– 1 tsp. cumin

– 1/2 tsp. dried oregano

– 1 tsp. chili powder

– 1/3 cup chicken broth

– 1/2 cup tomato sauce

– 8 (7-inch) tortillas (I used low-carb tortillas)

– 1 cup shredded reduced fat Mexican cheese

– Optional Toppings: chopped scallions, cilantro, black olives, low-fat sour cream

Directions:

1. In a medium saucepan, spray pan with non-stick spray and add the garlic and sauté for about 30 seconds. Add chipotle 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.

2. Preheat oven to 400 degrees. Heat the oil in a skillet on medium-high heat. Sauté onions and garlic on low until soft and translucent for about 2 minutes. Add the chicken, cilantro, salt, cumin, oregano, chili powder, tomato sauce, chicken broth. Cook for about 5 minutes. Remove from the heat.

3. Spray a 13×9-inch baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it and place seam side down into the baking dish. Top with the sauce and cheese. Cover with foil and bake for 20-25 minutes. Serve and top with toppings of your choice!

And now, it’s time to announce the winner of the adorable coffee scoop giveaway!

and the WINNER is….comment #9 which belonged to ANN at Cooking Healthy For Me! Congratulations, Ann!! And thank you again to all of you who participated in the giveaway! Hopefully I will have another one soon! :)