Pineapple Chicken Fajitas (from Megan)

THIS IS A GUEST BLOG ENTRY FROM MEGAN -- WENT TO HER HOUSE FOR DINNER ON SATURDAY AND THIS IS WHAT WE COOKED. THANKS MEGAN!!

Ingredients

8 6 inches flour tortillas 4 1 inches slices peeled fresh pineapple (about half) 1 pound skinless, boneless chicken breast halves 2 small red or orange sweet peppers, seeded, cut in strips 2 teaspoons Jamaican jerk seasoning 1/8 teaspoon ground black pepper 1 tablespoon cooking oil Fresh cilantro and lime wedges
Directions

1. Preheat oven to 350 degrees F. Wrap tortillas in foil and heat in oven. Meanwhile, coat a 12-inch nonstick skillet with cooking spray; heat over medium-high. Add pineapple slices; cook 4 to 6 minutes, until browned, turning once. Remove.

2. Cut chicken in strips; toss with sweet peppers; jerk seasoning, and pepper. Heat oil in skillet; add chicken and peppers. Cook and stir over medium-high 4 to 6 minutes, until chicken is no longer pink. Core and chop pineapple. Serve with chicken, tortillas, cilantro, and lime. Makes 4 servings.

Banana, Nut and Choc Chip Cake

Cake
1/2 cup butter (I use applesauce)
3/4 cup sugar (I use half splenda, half sugar)
2 eggs (I use egg beaters)
1 1/4 cups self rising flour
1 tsp soda
2 tbsp milk
3/4 cup mashed banana
1/4 cup pecans (chopped)
1/2 cup choc bits (I use dark chocolate)

Cream Cheese Icing
1/2 cup cream cheese (I use fat free)
1/4 cup powdered sugar (I use half sugar and half splenda)
1 tsp vanilla
2 tbsp cream (I use milk)

Preheat oven to 350
Spray bundt pan with cooking spray
Using electric mixer beat butter and sugar until light and creamy. Add eggs gradually beating after each addition. Using a metal spoon fold in flour and soda alternately with milk. Stir through banana, pecans and choc bits until just combined.

Spoon mixture in to prepared pan. Bake for 40-45 mins or until passes the toothpick test.

To make frosting beat together cream cheese, sugar, vanilla and cream until smooth.

Once cooled top cake with cream cheese frosting. Then sprinkle with cinnamon and top with pecans if desired.

Enjoy!!

Shrimp and Sausage Gumbo

1 medium onion (chopped)
1 green pepper (chopped)
2 cups chicken broth
1 can diced tomatoes
1 can garbanzo beans drained
1/2 lb shrimp
1/2 lb polska kielbsa sausage (I use turkey variety)

Cook onion and pepper in frying pan over medium heat. Once transparent add shrimp and sausage. Once shrimp is pink add chicken broth, tomatoes and garbanzo beans.

If you prefer your sauce thicker you can add a little cornstarch to thicken.

Coat over medium heat for 30 minutes.

Serve over rice (I prefer brown).

Enjoy!!

Caramel Apple Cupcakes

Cupcakes

Ingredients
2 1/2 cups bleached all-purpose flour (half whole wheat, half regular)
1/4 cup cornstarch
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup milk (I used fat free milk)
3 large eggs (I used egg beaters)
2 teaspoons vanilla extract
1 cup unsalted butter, softened until easily spreadable (I used applesauce)
2 cups dark brown sugar (I used half splenda, half brown sugar)
6 apples (peeled, cored and cubed) -- I used fuji apples

Directions
Heat oven to 350 degrees
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cupcake pans (fill about 1/2 way). Add a few chunks of apple to each cupcake. Fill cupcakes the rest of the way with batter.

Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

Frosting
Ingredients
1 package cream cheese (I use 1/3 less fat)
Softened 1/2 cup butter softened (I used I can't believe its not butter)
2 cups sifted confectioners' sugar (I use half splenda, half sugar)
1 teaspoon vanilla extract

Directions
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Once frosted drizzle with caramel sauce.

Enjoy!!

Pineapple Teriyaki Chicken

Teriyaki Marinade

1/4 cup water
1 tbsp brown sugar
3 tbsp soy sauce (I use low sodium)
1 tbsp lemon juice
1 tbsp vegetable oil (I use olive or canola)
1/8 tsp ground pepper

Mix all ingredients together. Pour over chicken marinade for 1 - 24 hours in the fridge.

Before placing chicken in oven place pineapple slices on each piece of chicken.

Cook at 350 degrees for 20-40 minutes until done (depending on size of chicken pieces)

Lemon-Almond Stuffing

1 cup fine fresh bread crumbs
Processed from about 3-ounces good-textured bread
1 cup unblanched almonds
1 cup fresh parsley sprigs
1 tbsp fresh tarragon or thyme leaves (I used thyme)
3 tbsps freshly grated lemon zest
1/4 cup freshly squeezed lemon juice
1/4 pound (1 stick) unsalted butter (I used 1/2 applesauce 1/2 butter -- next time I would use all applesauce)
Salt
Freshly ground black pepper

Combine the bread crumbs, almonds and parsley in a food processor or blender and process just until coarsely chopped and well mixed. Add the thyme, lemon zest and juice and butter and mix thoroughly. Season to taste with salt and pepper.

Bake at 350 degrees for 30 minutes.

Enjoy!!

Baked Apples

6 apples peeled, cored and sliced
1/2 cup sugar (I use half brown sugar, half splenda)
3 tbsp flour (I use whole wheat)
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 cup raisins (I used craisins cause that is what I had in the house)
1/2 cup chopped walnuts
1/2 cup whole milk (I used light vanilla soy milk)

Directions
1. Preheat oven to 350 degrees. Spray a 2-quart casserole dish with non-stick cooking spray.
2. Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon in to prepared dish. Pour milk evenly over apple mixture.
3. Bake 45 to 60 minutes or until soft and bubbly.

Enjoy!!

Creole Chicken

4 boneless chicken breasts
1 1/2 tsp creole or Cajun seasoning
2 tbsp olive oil
1 medium onion, chopped
1 medium green pepper, chopped
1 can Campbell's Cream of Celery Soup (98% fat free)
1/3 cup water
1 tbsp chopped fresh parsley
1 can diced tomatoes (undrained)

Directions
1. Season the chicken with the creole seasoning
2. Heat 1 tbsp oil in medium skillet over medium heat. Add the chicken and cook until well browned on both sides. Remove the chicken from the skillet.
3. Add the remaining oil to the skillet and heat over medium heat. Add the onion and green pepper and cook until onion is tender-crisp, stirring occasionally.
4. Add the soup, water, parsley and tomatoes to the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 10-15 minutes or until the chicken is cooked through.

Serve the chicken and sauce over rice.

Enjoy!!

Teriyaki Asparagus Chicken

1/4 cup water
1 tbsp brown sugar
3 tbsp soy sauce (I use low sodium)
1 tbsp lemon juice
1 tbsp vegetable oil (I use olive or canola)
1/8 tsp ground pepper

1 lb chicken breasts
2 cups chopped and cleaned asparagus
2 cups chopped and cleaned broccoli
2 cups chopped and cleaned carrots

Mix together water, brown sugar, soy sauce, lemon juice, olive oil and ground pepper and set aside. Slice and brown chicken breasts over medium heat. Once cooked add sauce. Cook for about 10 minutes. Add veggies and cook for another 10 minutes. Serve over rice.

Enjoy!!

Turkey Chili

1 lb. ground turkey
1 large can stewed tomatoes drained
1 can dark kidney beans
1 can garbanzo beans
1 can great northern beans
1 tsp paprika
1/4 tsp cayenne pepper or more to taste
1/2 tsp black pepper
1 medium onion

Brown ground turkey in large saucepan. Add onion and cook until onions begin to become transparent. Add spices. Add tomatoes and beans. Let simmer for 30 minutes.

Top with tortilla chips, shredded cheese, sour cream.

Enjoy!!

Raspberry Chipotle Brownies with Chocolate Ganache

1 pkg brownie mix
1/2 canola oil (I use applesauce)
1/2 cup water
2 eggs (I use egg beaters)
1/2 tsp chili powder
1/2 tsp instant espresso
1/2 cup raspberry preserves (I use the natural no sugar added)
1 bag semi-sweet chocolate chips
1 cup whipping cream (I use 1/2 whipping cream and 1/2 fat free half and half)

Heat oven to 350. Spray 13x9 pan with non-stick cooking spray.

Mix together brownie mix, applesauce, water, egg beaters, chili powder and espresso. Stir 50 strokes. Spread batter in pan. Drop spoonfuls of raspberry preserves on batter. Swirl with a knife in a S shape. Bake 25 to 30 minutes. Cool Completely about 1 hour.

In medium microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 60 seconds, stirring every 30 seconds, until smooth. Pour mixture over brownies. Refrigerate 30 minutes (topping will be soft). For brownies, cut into 6 rows by 3 rows. Store loosely covered in refrigerator.

Enjoy!!

Crescent Rolls (this is one of my mom's best recipes)

2 pkgs active dry yeast
2/4 cup warm water
1/2 cup sugar (I use half sugar, half splenda)
1 tsp salt
2 eggs (I use egg beaters)
1/2 cup shortening (I use I can't believe it's not butter -- applesauce just doesn't quite cut it in this one)
4 cups flour (2 white, 2 whole wheat)

Dissolve yeast in warm water, Stir in sugar, salt, eggs, shortening and 2 cups of flour. Beat until smooth. Mix in remaining flour. Cover, let rise until double (about 1 1/2 hours). Divide dough in half. Roll each half into 12 inch circle. Cut in to 16 wedges (with pizza cutter). Roll up wedges from large to small. Place on greased baking sheet. Cover let rise another hour.

Heat oven to 400. Bake 12 to 15 minutes or until golden brown.

Splenda Lemon Meringue Pie

Pastry (I make this pie without the crust)
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling
3 egg yolks
1 1/2 cups sugar (I use 1 cup splenda, 1/2 cup sugar)
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 tablespoons butter or margarine
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color, if desired

Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar (I use 4 tbsp splenda, 2 tbsp sugar)
1/2 teaspoon vanilla


Total Time: 45 Min
1. Heat oven to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
2. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie pan.
3. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
4. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.

Roasted Peppers with Grape Tomatoes

Preheat oven to 350 degrees

Cover cookie sheet with tinfoil. Spray with olive oil cooking spray. Slice peppers thinly. Slice grape tomatoes in half. Cover cookie sheet making sure to not overlap peppers. Spray with olive oil spray. Sprinkle with dill and a dash of Caribbean spice.

Bake for 20 minutes.

Heat oven to broil and cook for an additional 5 minutes.

Enjoy!!

Baked Halibut with Grape Tomatoes

Preheat oven to 350 degrees.

Cover a cookie sheet or baking pan with tinfoil and spray with olive oil cooking spray. Top with a dash of Caribbean seasoning and a handful of grape tomatoes sliced in half. Spray the top of the fish with a little more olive oil spray.

Bake for 40 minutes.

Enjoy!!