Cinnamon Swirl Bread

I served this at breakfast (with hubby’s Breakfast Burritos) the morning after Thanksgiving.  It was a hit!

Cinnamon Swirl Bread

1/3 c. sugar

2 tsp ground cinnamon

Bread:
2 c. Bisquick
½ c. sugar
1 /4 c. Stevia
1 egg
1 c. milk
2 TB extra virgin olive oil
½ c. water

Preheat oven to 350*. Spray 9×5 loaf pan with cooking spray; set aside. In small bowl, combine 1/3 cup of sugar and cinnamon; set aside. In medium bowl, combine Bisquick, sugar, Stevia, egg, milk, olive oil and water. Pour half the batter into prepared pan. Sprinkle with half the cinnamon sugar mixture; repeat.  Draw a knife through the batter to marble. Bake 45 minutes or until lightly golden brown.

Yield: 10 servings.

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Pimento Cheese

This was delicious!

Pimento Cheese

4 oz cream cheese

½ c. mayo

1 TB Dijon

1 chipotle pepper, diced and 1 TB adobo sauce

½ tsp black pepper

8 oz sharp Cheddar, grated

8 oz Monterey Jack or mozzarella grated

4 oz sliced pimentos, drained

 

Combine cream cheese, mayo, mustard, adobo and black pepper. Add dill, cheeses and pimentos. After well-combined, refrigerate at least 2 hours before serving.

Keto Jalapeno Popper Chicken

For my friend who asked for Keto recipes. 🙂   We thought this was really good!

Keto Jalapeno Popper Chicken

1.5 lbs boneless, skinless chicken thighs
1/3 c. diced onion
3 jalapenos, seeded & minced
4 slices bacon, cooked and crumbled
Dash garlic powder
Salt & pepper, to taste
4 oz shredded cheddar cheese
4 oz cream cheese

Brown cubed chicken with onion and jalapenos. Add bacon, garlic powder, salt and pepper. Add cheeses and combine well.

Yield: 3 servings.

 

 

Angel Chicken Pasta

This was so easy to throw together! And it smelled and tasted great!

Angel Chicken Pasta
8 oz Smart Taste spaghetti
1.5 lb boneless, skinless chicken breasts or tenders
1/3 c. onion
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine or chicken broth
1 (10.75 ounce) can condensed reduced fat cream of celery soup
4 ounces light cream cheese

Bring medium saucepan of water to a boil and cook pasta to al dente’.  In a large skillet, cook onion and chicken until chicken is lightly browned. Add water, chicken broth or wine as needed to stop from getting too brown. Add Italian dressing mix, soup and cream cheese and stir to combine. Heat through, but do not boil. Fold pasta in and serve.

Yield: 4 servings. Per serving= 492 Calories; 11g Fat (20.2% calories from fat); 50g Protein; 49g Carbohydrate; 6g Dietary Fiber; 123mg Cholesterol; 567mg Sodium

Easy Mexican Casserole

This was tasty!

Easy Mexican Casserole

2 c. broken tortilla chips

1 lb. ground beef, 90/10

1/3 c. diced onion

16 oz can chili beans, drained

2 oz light cream cheese

2 oz can sliced black olives, drained

½ c. chopped fresh tomato

1 c. shredded cheddar cheese, reduced fat

 

Preheat oven to 350*. Place tortilla chips in 11×7 pan and set aside. In large skillet, brown ground beef with onion. Add chili beans and cream cheese. Pour in prepared pan. Top with olives, tomato and cheese. Bake 30 minutes or until bubbly.

Yield: 6 servings. Per serving= 489 Calories; 29g Fat (52.9% calories from fat); 25g Protein; 32g Carbohydrate; 6g Dietary Fiber; 66mg Cholesterol; 795mg Sodium.

 

Pumpkin Pasta

Hubby wasn’t a fan of this even though I added sausage to his.

pumpkinpasta

Penne-Wise Pumpkin Pasta

6 oz penne pasta

14 oz can fat free chicken broth

15 oz pumpkin puree

1/3 c. diced onion

1 tsp garlic powder

1 tsp hot pepper sauce

1 dash cinnamon

1 dash nutmeg

Smoked salt

Pepper

7 leaves of fresh sage, thinly sliced

Grated Parmesan, for the table

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a medium skillet sprayed with cooking spray, over medium heat, cook the onion with garlic. Stir in the chicken broth and pumpkin. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.
Toss the pasta with the sauce and pass the parmigiano-reggiano around the table.

Yield: 3 servings.

Greek Chicken Salad

greeksalad

Greek Chicken Salad

3 c. diced cooked chicken breasts

1 1 /2 c. chopped tomatoes

14 oz can water-packed artichoke hearts, drained & quartered

½ c. crumbled feta cheese

½ c. pitted Greek olives, chopped

1/3 c. dried currants

¼ c. chopped red onion

¼ c. white balsamic vinegar or red wine vinegar

1 ½ tsp lemon juice

1 ½ tsp Dijon mustard

Salt and pepper, to taste

 

In large bowl, combine chicken, tomatoes, artichoke hearts, feta, olives, currants and onion. In small bowl, combine vinegar, lemon juice, mustard, salt and pepper; pour over salad mixture and toss to combine.

Yield: 6 servings.