The Boursin Cheese sold in the grocery store is kind of on the pricey side, so just make your own and enjoy the savings. Recipe courtesy of Paula Deen. LOVE HER!
1 pound cream cheese
8 ounces whipped butter, at room temperature
1 tsp. garlic salt
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. dried dill
1/4 tsp. dried marjoram
1/4 tsp. black pepper
1/4 tsp. dried thyme
Place the cream cheese and butter in the bowl of a food processor. With the machine running, add the seasonings, and process until smoothly blended. Line a medium sized crock or bowl with plastic wrap and fill it with the cheese mixture. Cover and refrigerate for up to 1 week.
Ashlee side note: This is also really good used as dip for crackers or as a sandwich spread.
Sunday, October 28, 2007
Friday, October 26, 2007
Chicken Boursin
4 chicken breasts (chopped into bite sized pieces)
1 package garlic Boursin Cheese
1 cup cream
2 Tbsp. sour cream
small onion, chopped
mushrooms, sliced
Saute mushrooms and onions in olive oil until onions are slightly golden. Add the chicken and cook on low until well done. Add the cream and heat slightly, then add sour cream followed by salt and white pepper. Add the Boursin and stir gently until fully dissolved. Bring to a brief boil and serve.
Ashlee side note: My mom has made this in bulk for when the whole family gets together and bakes it in the oven instead of doing it stove top. Still saute the mushrooms and onions. Don't add the chicken. But put in the other ingredients like it says to make the sauce. Then, just put the chicken in a baking dish and pour the sauce over it. Bake it until the chicken is done. So yummy!
Also, Boursin Cheese can be a little spendy. Buy it at Costco instead of at a regular grocery store. Much cheaper. If anyone is interested, I also have the recipe for homemade Boursin. Which is cheaper to make it than to buy it. I still just buy it, because I'm lazy. But the homemade tastes the same as the store bought. Anyway...let me know if you want that recipe too!
1 package garlic Boursin Cheese
1 cup cream
2 Tbsp. sour cream
small onion, chopped
mushrooms, sliced
Saute mushrooms and onions in olive oil until onions are slightly golden. Add the chicken and cook on low until well done. Add the cream and heat slightly, then add sour cream followed by salt and white pepper. Add the Boursin and stir gently until fully dissolved. Bring to a brief boil and serve.
Ashlee side note: My mom has made this in bulk for when the whole family gets together and bakes it in the oven instead of doing it stove top. Still saute the mushrooms and onions. Don't add the chicken. But put in the other ingredients like it says to make the sauce. Then, just put the chicken in a baking dish and pour the sauce over it. Bake it until the chicken is done. So yummy!
Also, Boursin Cheese can be a little spendy. Buy it at Costco instead of at a regular grocery store. Much cheaper. If anyone is interested, I also have the recipe for homemade Boursin. Which is cheaper to make it than to buy it. I still just buy it, because I'm lazy. But the homemade tastes the same as the store bought. Anyway...let me know if you want that recipe too!
Friday, October 19, 2007
Blueberry Jello Salad
Another one with no picture...I'm sorry. I can't find one. But trust me....it's insanely good. You will want to make it. Your kids will thank you.
(2) 3 oz. pkgs. cherry jello
2 cups boiling water
20 oz. can crushed pineapple
22 oz. can blueberry pie filling
12 oz. cream cheese
12 oz. sour cream
1/2 cup sugar
1 tsp. vanilla
Dissolve jello in boiling water. Add ice cubes to partially thicken. Cubes should melt, if not, once jello is cool enough, remove the small leftover ice cubes that didn't melt. Mix pineapple and pie filling into jello. Pour into 13x9 inch pan and leave in refrigerator until jello is set. Meanwhile, mix together cream cheese, sour cream, sugar and vanilla. When jello is set, spread with cream cheese mixture.
Ashlee side note: Because she loves us so much, when my mom made this for us a few weeks back, she used 24 oz. of cream cheese (double) instead of just the 12 oz. It was sooooo good and creamy. What makes this jello dessert so different from the others is the use of the pie filling, which gives the jello a creamier texture as well. Sunday dinner here we come!
(2) 3 oz. pkgs. cherry jello
2 cups boiling water
20 oz. can crushed pineapple
22 oz. can blueberry pie filling
12 oz. cream cheese
12 oz. sour cream
1/2 cup sugar
1 tsp. vanilla
Dissolve jello in boiling water. Add ice cubes to partially thicken. Cubes should melt, if not, once jello is cool enough, remove the small leftover ice cubes that didn't melt. Mix pineapple and pie filling into jello. Pour into 13x9 inch pan and leave in refrigerator until jello is set. Meanwhile, mix together cream cheese, sour cream, sugar and vanilla. When jello is set, spread with cream cheese mixture.
Ashlee side note: Because she loves us so much, when my mom made this for us a few weeks back, she used 24 oz. of cream cheese (double) instead of just the 12 oz. It was sooooo good and creamy. What makes this jello dessert so different from the others is the use of the pie filling, which gives the jello a creamier texture as well. Sunday dinner here we come!
Tuesday, October 16, 2007
Caramel Apple Cheesecake
1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans
Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
Ashlee side note: Again with the nuts! Yuck! Not nuts! This is definitely not low fat. You can make it lighter by using a fat free cream cheese, but honestly...live it up! Tis the season!
Jerk Chicken
This is a great low fat dish...does take some prep work, but good!
1 cup sliced onion
1/4 cup fresh lemon juice
1/4 cup bottled jerk sauce
1/4 tsp salt
1/4 tsp pepper
3 garlic cloves, chopped
4 bone-in chicken breast halves, skinned (about 1 1/2 pounds)
4 chicken thighs, skinned (about 1 pound)
1/2 cup chicken broth
1/4 cup bottled jerk sauce
3 tbsp ketchup
1 tbsp hot sauce
1. Combine first 6 ingredients in a large zip top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally. Remove chicken from bag and discard marinade.
2. Prepare grill.
3. Combine broth, 1/4 cup jerk sauce, ketchup and hot sauce.
4. Place chicken on grill rack coated with cooking spray. grill 20 minutes or until done, turning and basting frequently with broth mixture.
Ashlee side note: I don't use bone-in meat very often. The kids have a hard time with it and I don't like picking the meat off the bones much myself. So, I just use 2 1/2 pounds of chicken tenders. Makes it like having a bunch of chicken strips instead of those humongous chicken breasts. If you are concerned about it being too hot for the kids, just eliminate the hot sauce in the basting sauce. You can always pour some on your own after plating it. And this chicken is so low fat! Makes it even better! Only 5.4 grams of fat and 6 grams of carbs...and 42 grams of protein! This recipe serves 6...so you figure out how many pieces of chicken you get per serving. Honestly, as low fat as it is....eat up!
1 cup sliced onion
1/4 cup fresh lemon juice
1/4 cup bottled jerk sauce
1/4 tsp salt
1/4 tsp pepper
3 garlic cloves, chopped
4 bone-in chicken breast halves, skinned (about 1 1/2 pounds)
4 chicken thighs, skinned (about 1 pound)
1/2 cup chicken broth
1/4 cup bottled jerk sauce
3 tbsp ketchup
1 tbsp hot sauce
1. Combine first 6 ingredients in a large zip top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally. Remove chicken from bag and discard marinade.
2. Prepare grill.
3. Combine broth, 1/4 cup jerk sauce, ketchup and hot sauce.
4. Place chicken on grill rack coated with cooking spray. grill 20 minutes or until done, turning and basting frequently with broth mixture.
Ashlee side note: I don't use bone-in meat very often. The kids have a hard time with it and I don't like picking the meat off the bones much myself. So, I just use 2 1/2 pounds of chicken tenders. Makes it like having a bunch of chicken strips instead of those humongous chicken breasts. If you are concerned about it being too hot for the kids, just eliminate the hot sauce in the basting sauce. You can always pour some on your own after plating it. And this chicken is so low fat! Makes it even better! Only 5.4 grams of fat and 6 grams of carbs...and 42 grams of protein! This recipe serves 6...so you figure out how many pieces of chicken you get per serving. Honestly, as low fat as it is....eat up!
Monday, October 15, 2007
Pampered Chef Bean Dip
This is another recipe I got from my sister Crystal. She introduced me to it a couple of months back and I LOVE it! Of course, she got it from a home party, but still.....
1 9 oz can bean dip (or jsut a can of regular refired beans)
4 oz cream cheese1
1/2 cup sour cream
1 Tblsp. taco seasoning
1 clove garlic, minced
1/4 cup shredded cheese
1/2 med tomato
2 green onions
1/4 cup sliced olives
1 tblsp. fresh cilantro
additional sour cream
Preheat oven to 350. Place bean dip in bottom of dish, combine cream cheese, sour cream, and taco seasoning together. Spread over beans. Press garlic over cream cheese mixture. Grate cheese over top and bake for 15-10 mins. Add tomato, green onion, and olives on top. (Optional: You can add an addtional layer of sour cream before the toamtos if wanted). Serve with chips.
Ashlee side note: This is such a great twist on the usual 7 layer dip. It's nice and warm and gooey. So good! I didn't used minced garlic. I used garlic powder instead. Worked great. And I don't think that it needs an additional layer of sour cream. It's a little bit overkill and blocks the flavors of the other ingredients.
1 9 oz can bean dip (or jsut a can of regular refired beans)
4 oz cream cheese1
1/2 cup sour cream
1 Tblsp. taco seasoning
1 clove garlic, minced
1/4 cup shredded cheese
1/2 med tomato
2 green onions
1/4 cup sliced olives
1 tblsp. fresh cilantro
additional sour cream
Preheat oven to 350. Place bean dip in bottom of dish, combine cream cheese, sour cream, and taco seasoning together. Spread over beans. Press garlic over cream cheese mixture. Grate cheese over top and bake for 15-10 mins. Add tomato, green onion, and olives on top. (Optional: You can add an addtional layer of sour cream before the toamtos if wanted). Serve with chips.
Ashlee side note: This is such a great twist on the usual 7 layer dip. It's nice and warm and gooey. So good! I didn't used minced garlic. I used garlic powder instead. Worked great. And I don't think that it needs an additional layer of sour cream. It's a little bit overkill and blocks the flavors of the other ingredients.
Friday, October 12, 2007
Easy Ham and Noodles
This is one of my quick and easy recipes. You know, when you KNOW their is one of "those" night coming up and you won't have much time to cook. It literally only takes 20 minutes to prepare and better yet, only 10 grams of fat! Much better than fast food!
1 can (14 oz.) chicken broth
1 cup water
3 cups uncooked dumpling egg noodles (5 oz.)
2 boxes (10 0z. each) frozen broccoli, cauliflower, carrots and cheese flavored sauce
2 cups cubed (1/2 inch) cooked ham
In saucepan, heat broth and water to boiling and add noodles. Cook noodles until tender and most of the liquid is absorbed. DO NOT DRAIN.
Meanwhile, cook veggies as directed on box.
Gently stir veggies in cheese sauce and ham into noodle mixture. Cook 3-4 minutes until hot, stirring occasionally.
Ashlee side note: Remember not to over stir, as you will end up with broken noodles and mush. ;0) If you don't have chicken broth, it's ok, just use water, but the broth does add a lot of flavor. I also just buy those packages of pre-diced ham from the supermarket. Already cooked, already chopped. No work involved. That's how this turns into a quick meal. The kids like it too!
happy eating! let me know what you think!
1 can (14 oz.) chicken broth
1 cup water
3 cups uncooked dumpling egg noodles (5 oz.)
2 boxes (10 0z. each) frozen broccoli, cauliflower, carrots and cheese flavored sauce
2 cups cubed (1/2 inch) cooked ham
In saucepan, heat broth and water to boiling and add noodles. Cook noodles until tender and most of the liquid is absorbed. DO NOT DRAIN.
Meanwhile, cook veggies as directed on box.
Gently stir veggies in cheese sauce and ham into noodle mixture. Cook 3-4 minutes until hot, stirring occasionally.
Ashlee side note: Remember not to over stir, as you will end up with broken noodles and mush. ;0) If you don't have chicken broth, it's ok, just use water, but the broth does add a lot of flavor. I also just buy those packages of pre-diced ham from the supermarket. Already cooked, already chopped. No work involved. That's how this turns into a quick meal. The kids like it too!
happy eating! let me know what you think!
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