California Chicken

Another chicken dinner.  This one had me wondering how many would eat the vegetables that went with this one.  I had a back up plan just in case, and I’m glad I did.

We had a busy night for us and I was in a rush to get this meal cooked.  I had gotten some corn on the cob just in case it was needed. Caleb is not a fan of broccoli and was not wanting to even try the “white stuff” as he called it.  I thought it was so good with the pesto mixed in with it.  One day the kids will grow up to like them, I just know it!

This was really easy to put together.  Not much fuss to go through at all.  When I cook chicken in a frying pan I like to flatten it out a bit so that it cooks through evenly.

This was something new for us that we haven’t tried, but nothing too fancy either.  May not have been a hit with the kids but it sure was with me.  The chicken was moist and tender.

what you need

4 small boneless skinless chicken breast halves (1 lb.)
3 cups frozen mixed vegetables (broccoli, red peppers and carrots), thawed, drained
1/4 cup pesto
1/4 cup water
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

make it

HEAT large skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 min. on each side or until lightly browned on both sides. ADD vegetables, pesto and water. Bring to boil. Cook on medium heat 6 to 8 min. or until chicken is done (165°F), stirring occasionally. SPRINKLE with cheese; cover. Remove from heat; let stand 5 min.

kraft kitchens tips

SUBSTITUTE
For a heartier dish, use a frozen vegetable mix containing beans or potatoes.
I found this to be pretty good. As I said, not a huge fan of the veggies, but I can’t win all of the time.  For those that don’t have picky eaters, this is for you.  Quick and easy to make.
Have a great day!
Patricia – Two Girls Cooking
Source:

“Chinese Take-Out” Lemon Chicken

I’ve made Lemon Chicken before and I’ve certainly had it for take-out dinners as well.  When I saw the ingredients for this I had to give it a try.  It was the lemon flavored Jello that pulled me in.  I wonder if this was to make it more kid friendly?  Either way, I was definitely intrigued as to how this one would go.  Brooklyn was gone for the night so my only broccoli eating buddy was gone.  However, I knew I’d be safer with broccoli over sugar snap peas that this called for.  I seem to have to moderate most of the recipes I find (excluding the sweets of course), so I did leave the peppers out as well.

I love making chinese food at home because you can really control what goes into your meal.  I’ve said this before as well,  the chinese take out is known for the sodium content being sky high.  By making it at home you’ve got the control over what you want and don’t want to put in the dish.

I happen to love broccoli so I thought this was a pretty good substitute for the peas.  I would have eaten the peas and the peppers though too!  I can say that I am not a huge rice fan, but I did chose to eat it tonight to see how the chicken and rice combo tasted. I added just a touch of low sodium soy sauce to mine to give the rice a bit of flavor on top of the lemon.  This was a good dinner tonight.  I only got one complaint from Caleb, but I barely gave him the green stuff!  He only asked for more rice!

Pickiness aside, if you’re a chinese fan and love to cook at home, give this one a try.  I bet you’ll never guess where I got this recipe from!!!  Go ahead, give it a try!

What you need:

4 boneless, skinless chicken breasts

1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin

1 Tbsp. cornstarch

1/2 cup chicken broth

2 Tbsp. KRAFT Zesty Italian Dressing

2 cloves garlic, minced

Make it:

1. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. or until cooked through, stirring occasionally. Add snow peas and peppers; cook and stir 2 min.

2. Mix dry gelatin mix and cornstarch in small bowl. Add broth, dressing and garlic; stir until gelatin is dissolved. Add to skillet. Reduce heat to medium; cook 3 min. or until sauce is thickened, stirring frequently.

3. Serve over hot cooked rice, if desired.

I’ve got to say this had great flavor.  The chicken was moist and definitely carried the lemon flavor with the Jello (surprising to me).  So before you dial that phone and order your take out…give this a try.  I’ll think you’ll be pleasantly surprised and glad you did.

Patricia – Two Girls Cooking  😉

Source

Big Fork Little Fork

Mini Chimichangas

I love anything that has to do with eating Mexican food.  I could eat it daily.  Some people can’t live without sweet treats and or candy (candy is close for me) but I love the salty foods and Mexican food.  Love, love, love it.  Most people that know me, know that I love Zantigo. And one day I plan on opening one in our city.  And my son will work there along side of me!!!

Moving on to the recipe at hand here.  When I planned this weeks meal, I will say I used that dang app everyone must be tired of me talking about.   Typically we have taco Thursdays in our house. Why?  Well, Craig is not a taco fan and he used to bowl on those nights.  Well bowling season for him on that night is done.  So he either has to eat a sandwich or eat our mexican fiesta.  Instead of tacos, I found this recipe.  I turned it into mini chimi’s for one reason (well they were cute too) but because I bought the wrong size of tortilla shells!!

My co-worker asked me if I had baed these in the oven after spraying them with cooking spray instead of frying.  Well, I’ve had a rough week.  I felt like I needed to go with the good the bad and eat bad for the day.   Yep, I fried them in oil.  I did use the Omega 3 cooking oil, but none the less I still fried them in a pan.  And they were delicious!!!  Maybe next time we have this I’ll try it in the oven.

what you need

1 lb. ground turkey
1/2 cup finely chopped onions
2 cloves garlic, minced
1 tsp. dried oregano leaves
1 tsp. crushed red pepper
8 flour tortillas (6 inch)
6 oz. VELVEETA®, cut into 8 slices
2 cups oil
1/4 cup BREAKSTONE’S or KNUDSEN Sour Cream (use whichever brand you have on hand or buy)
1/4 cup finely chopped fresh cilantro

make it

BROWN meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; cook until onions are tender, stirring occasionally.

SPOON 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min.

HEAT oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro.

kraft kitchens tips

VARIATION
Save 140 calories and 18g of total fat per serving by substituting 1 lb. potatoes, cooked and cubed, for the browned ground beef and by using 2% Milk VELVEETA and BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream. To prepare, cook and stir onions with seasonings in large skillet 3 min. or until crisp-tender. Add potatoes; cook 3 to 5 min. or until heated through, stirring frequently. Spoon onto tortillas and continue as directed.
Looking for a fun way to get your kids involved with the cooking.  Try this.  They’ll love helping you roll the shells up and putting their favorite toppings inside and on it.
Patricia – Two Girls Cooking 🙂
Source:

Citrus Crunch Chicken

It’s that time of the week for a chicken dinner.  We have them a couple of times per week and this one sounded really good.  I have a hard time getting Brooklyn to eat chicken because she says she feels bad for the bird that walks around.

Now for those that are vegans or vegetarians, I applause you.  I’m not sure I could do it.  I have a hard time trying to fit healthy meals into my daily menu.  But I do tell Brooklyn that she should try all types of foods.  When she gets older she can make a choice to eat what she wants or doesn’t want.  But I did find this one on that app I’ve been talking about lately.  Do I really need to tell you what it is?  Well sure, there may be a new reader here!  Big Fork Little Fork.

Super easy to make.  The fruit flavor is amazing.  I squeezed the juice from the orange, lemon and lime over the chicken prior to cooking to add more zest to it!

what you need

1 lemon
1 lime
1 orange
1 pkt. SHAKE ‘N BAKE Chicken Coating Mix
4 small boneless skinless chickenbreast halves (1 lb.)

make it

HEAT oven to 400°F.

GRATE zest from half of each of the fruit pieces; mix with coating mix. Use to coat chicken as directed on package.

CUT fruit into thin slices; arrange, slightly overlapping, on bottom of foil-lined 13×9-inch pan. Top with chicken.

BAKE 30 min. or until chicken is done (165°F). Serve topped with fruit slices.

The kids didn’t want to help me cook dinner tonight.  The weather just so happens to be outside so they wanted to hang out there instead of in the kitchen with Nana.  Fine whatever!!

Have a great week and if you haven’t checked out that app, do so.  You’ll find great recipes.

Patricia – Two Girls Cooking 😉

Source

Big Fork Little Fork

Bacon Cheeseburger Rollups

Here’s another awesome chicken dinner from my new favorite app “Big Fork Little Fork!!”  As you see, when I find something I use it and use it until we’ve tried the recipes that I “hope” everyone will enjoy!

Who doesn’t love a cheeseburger?  Hello?  Me raising hand in the air again!  I get to have the turkey burgers here at home because that’s what’s better for us!  And I did make some substitutes to this as well.  Who would have thought rolling up a cheeseburger would be as good as it was!!  Well it is.  And I’m sure if you have kids or you just love burgers, then this is for you and yours as well.

what you need

1 lb. lean ground turkey
4 slices OSCAR MAYER Bacon, chopped (I used the bag of bacon that you find in the dressing isle- less time when you have baseball!)
1 small onion, chopped (this went on mine)
1/2] lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust

make it

HEAT oven to 400°F.

BROWN ground turkey with bacon and onions (I added raw onions to mine after cooking) in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook 5 min. or until melted, stirring frequently. Cool 10 min.

UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15×8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam-side down.

BAKE 20 to 25 min. or until golden brown.

Enjoy this one.  The kids can certainly help with rolling out the pizza crust and rolling it back up!

Patricia – Two Girls Cooking 😉

Source:

Big Fork Little Fork

Rocket Pops

Jodi introduced me to a pretty cool app for our iPads called “Big Fork Little Fork.”  Since I have little ones that I love helping me in the kitchen I decided to give it a try.

I LOVE IT.  First of all this app gives you options when clicking on each recipe to email it, send it to Facebook, print it or save it to my iCal.  Since I make my weekly meal plan on a Numbers program, I thought this was the coolest thing.  It saves to what day of the week I plan on making it.  It saves to that day, gives the ingredients and the directions.  I LOVE IT.

The recipes on there are very kid friendly!!  When I saw these Rocket Pops, I knew we’d have fun with these!  I remember being a kid and waiting for the ice cream truck to come by so I could get a “bomb pop”, which is what these remind me of!  I can’t say that I’ve made homemade frozen treats like this before and I’m not sure I’ll be able to wait over night to see how they turned out! (SHE HAD THIS FOR BREAKFAST THE NEXT DAY)

The weather is just starting to get warm outside, so these cool treats are just in time for the kids to have (and the big ones too!!).

Having new recipes means I’ll have a lot more to post with the kids as well.

LOVE THIS APP!!  Did I already say that.

What you need:

1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin

1 cup  sugar, divided

2 cups boiling water, divided

ice cubes

2 cups cold water, divided

1 pkg. (4-serving size) JELL-O Berry Blue Flavor Gelatin

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Make it:

1. Combine dry cherry gelatin mix and 1/2 cup of the sugar in medium bowl.  Add 1 cup of the boiling water; stir at least 2 min. until gelatin is completely dissolved.  Add enough ice cubes to 1 cup of the cold water to measure 2 cups.  Add to gelatin; stir until ice is completely melted.  Pour evenly into 16 (5-oz.) paper or plastic cups, adding about 1/4 cup of the gelatin to each cup.  Freeze 1 hour.

2. Meanwhile, combine dry blue gelatin mix and remaining 1/2 cup sugar in medium bowl.  Add remaining 1 cup boiling water; stir at least 2 min. until gelatin is completely dissolved.  Add enough ice cubes to remaining 1 cup cold water to measure 2 cups.  Add to gelatin; stir until ice is completely melted.  Refrigerate 1 hour.

3. Spoon about 3 Tbsp. of the whipped topping over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 cup of the gelatin to each cup.  Freeze 1 hour or until almost firm.  Insert wooden pop stick or plastic spoon into center of each cup for handle.  Freeze an additional 4 hours or overnight.  To remove pops from cups, place bottoms of cups under warm running water for 15 sec.  Press firmly on bottoms of cups to release pops.  (Do not twist or pull pop sticks.)  Store leftover pops in freezer.

Ok, well I have the last part left.  They are in the freezer for four hours.  It’s after 10pm so I guess I’m going to have to wait until after I wake up to have one of these!  But since I’ve got a scratchy throat, who says I can’t have one for breakfast!

How cute and fun are these!  Both Brooklyn and I have a cold right now.  These help our throat feel much better!  So much so we’ll have to try maybe more than one!!

Have a great rest of the week.  You con’t have to have little kids to get this app and have fun in the kitchen!!

Enjoy.

Patricia – Two Girls Cooking ; )

Source:

Kraft Recipes

Big Fork Little Fork App

nutritional info per serving

Calories
 130
 2.5 g
 2.5 g
 0 mg
 45 mg
 26 g
 24 g
Protein
 1 g
Vitamin A
 0 %DV
Vitamin C
 0 %DV
 0 %DV

Boston Cream Pie Made Over

Boston Cream Pie is my all time favorites.  I love it!  Unfortunately I’m not “supposed” to eat it often, if at all.  So imagine my surprise when I saw that there was a recipe for one that was “Made Over” on..yep, you guessed it…Kraft Foods site again!

I have always, always made it known that baking scares me to pieces.  I don’t know why.  Ok, well maybe it’s because the food can sense my fear and it takes over during the baking process and it just becomes this blob of a mess!  Seriously, I don’t know what my fear is from.  I’ve just always cooked.  I never had the desire to bake.  I don’t each sweets that often, but when I do, I’d just go to the store and buy it!

Since starting this site I’ve gotten my feet wet (and sometimes fallen under water a bit too far) and given into the fear and come out okay.

I’m am not going to lie.  I tried this recipe last week.  I decided that instead of buying a pre-made Angel Food Cake, I was going to make it from scratch.  Ha!  Last weeks post did not make it.  A terrible failed attempt at the cake…I had to throw not only the cake away, but the pan as well.   But at this point I am determined to make this cake.  I head back to the store yesterday, bought more eggs and started again last night.  I knew what my problem was (I had used my mixer to blend in the flour and sugar instead of FOLDING it in as the recipe stated – it deflated my eggs).

So here’s what I used for the Angel Food Cake:

12 Egg Whites

1 1/2 tsp Cream of tartar

1 1/2 cups sugar, divided

1 1/2 tsp vanilla

1/2 tsp Almond Extract

1 cup sifted cake flour

1/4 tsp salt

Here’s how to make the cake:

Preheat oven to 375F

In large bowl, using a mixer, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks. Beat in flavorings.

Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 3 3/4-inch Angel Food pan. Gently cut through batter with metal spatula.

Bake in preheated oven until top springs back when lightly touched with finger. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours.

With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Top with fruit or frost, if desired. Chocolate Angel Food Cake Recipe: Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup Cocoa Powder. Prepare batter and bake as above.

Now on to the filling for the Pie:

what you need

1 pkg. (1.0 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

1-1/2 cups  cold fat-free milk

1 cup thawed COOL WHIP LITE Whipped Topping, divided

1 prepared round angel food cake (10 oz.), cut horizontally into 3 layers (I made mine remember!!)

1 square BAKER’S Semi-Sweet Chocolate, chopped

make it

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP.

STACK cake layers on serving plate, spreading pudding mixture between layers.

MICROWAVE chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour, or up until 4 hours, removing from refrigerator 30 min. before serving.

kraft kitchens tips

HOW TO SLICE CAKE EVENLY

Use toothpicks to mark cake into 3 layers. Use a long serrated knife to cut cake, in sawing motion, into layers. This worked really well for Craig, who cut the cake for me!

MAKEOVER – HOW WE DID IT

We’ve taken a classic recipe and made it over by preparing it with JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, COOL WHIP LITE Whipped Topping and an angel food cake. We also eliminated the butter and powdered sugar in the chocolate topping. These changes will save you 170 calories and 10 grams of total fat, including 3 grams of saturated fat, per serving.

MAKE AHEAD

Dessert can be made up to 4 hours in advance. Remove from refrigerator 30 min. before serving.

Ok so I did buy a pre-made Angel Food Cake from the Bakery yesterday…you know, just in case.  But yay!!!  I didn’t have to use it.  I may need some practice on how to make this dessert things look pretty, but I did it and I’m sure proud.

Have a great day!

Patricia – Two Girls Cooking

Source

Recipes 4 Cakes

Kraft Foods