Skinny Chicken & Broccoli Alfredo

This is the perfect summer meal...light, low-fat and delicious. Just feels good on a hot day and doesn't leave you feeling too heavy...The whole family gave this meal a 'thumbs up!'

Skinny Chicken & Broccoli Alfredo
Courtney Horan


3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
2 cups roasted broccoli florets (To oven roast broccoli, spread on a foil lined cookie sheet. Drizzle with olive oil. Using hands, toss the broccoli and oil to ensure an even coating. Sprinkle with kosher salt and ground pepper. Bake on 425 for 15-20 minutes.)
8 ounces fettuccine
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 tablespoons flour
1 cup fat-free, low sodium chicken broth
1/4 cup plain FAGE Total 0% greek yogurt  
1/4 cup skim milk
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup freshly grated Parmesan cheese

In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.

In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.

Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.

Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.

Okay, seriously...this may be the best thing I've ever put in my mouth...and believe me, I've tried a lot of deliciousness in my day...These are chocolate chip cookies all the way from the tip of the frosting to the bottom of the liner...only in the form of cupcakes!! To.Die.For! 

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting

kevinandamanda.com

For the cookie dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

For the cupcakes: (Note: I just used my favorite white cake mix in place of this homemade version...)
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract

For the frosting:
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

Directions:

To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!

Makes 24 cupcakes.

Pesto Pasta with Roasted Tomatoes

This pasta dish is heavenly. It looks fancy, tastes amazing and the kids love it. It's a nice meal to serve when you have guests over...and it's easy as can be to put together!

Pesto Pasta with Roasted Tomatoes

Kate Jones & Sara Wells

1 pint grape or cherry tomatoes

8 oz. fresh mushrooms, sliced

3-4 Tbsp olive oil

Kosher salt

Freshly ground black pepper

8 oz. bowtie pasta (a little more than 3 cups) 

1/4 cup pine nuts

1/2 cup pesto (I just buy it for a faster meal, but you could make your own if desired)

1/3 cup freshly shredded Parmesan cheese

1. Preheat oven to 425. Bring a large pot of water to boil.

2. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil. Toss with your fingers, making sure everything is coated. Sprinkle lightly with Kosher salt and black pepper. Cook for 12-15 minutes or until tomatoes look plump and some of the skins start to split.

3. When the water comes to a boil, add 2 tsp Kosher salt and pasta to the water and cook according to package directions. 

4. While the pasta is cooking, place the pine nuts in a small skillet over medium heat. Stir frequently until the nuts turn golden brown and look slightly glossy, about 7-9 minutes. 

5. To assemble, toss the hot drained pasta with pesto and Parmesan cheese. Top with tomatoes and mushrooms and sprinkle with toasted pine nuts and additional Parmesan cheese if desired. 

Cream Cheese Chicken {Crockpot}

Super easy to throw together and perfect for that busy weeknight...My family loves this dish!

Cream Cheese Chicken in the Crockpot
Josey Hartman


6 1/2 chicken breasts (frozen)
1 8 oz cream cheese
1 package Italian dressing mix
2 cans cream of chicken soup
1 cube margarine

Layer in crockpot. Cook on high for 4 hours. Serve over rice.

Cold Strawberry Soup

This is such a fun way to start out a meal! I think it is particularly tasty in the spring or summer. It is refreshing and delicious! We served this with our St. Patty's Day dinner.

(Photo Courtesy Confections of a Foodie Bride)

Cold Strawberry Soup

(Adapted from Cooks.com)

2 cups strawberries, chopped

1/2 cup sugar

1 tsp. finely grated orange peel

2 Tbsp orange juice

2 cups buttermilk

In saucepan combine berries, 1 1/2 cups water, sugar, orange juice and orange peel. Bring to a boil; simmer until thick, 15-20 minutes. Cool 30 minutes. Put in blender until smooth. Stir in buttermilk. Chill.

Corned Beef & Cabbage Sandwiches

We are gearing up for a fabulous St. Patty's Day celebration around here and at the top of our list are these DELICIOUS corned beef and cabbage sandwiches. Originally served to us by our dear friends and amazing gourmet chefs Steve and Melissa, these babies had us at hello! My mouth is watering just thinking about them!

Corned Beef & Cabbage Sandwiches

Steve and Melissa Fowler

One Corned Beef Brisket Package, cooked per directions until shreds easily

Add sliced cabbage and onions to hot stock until tender

Add meat back into stock, cabbage and onion

Bake crusty sandwich rolls. (We like Ciabatta)

Make horseradish sauce...Buy a jar of horseradish and mix with mayonnaise. The heat of the sauce will depend on how much of each you mix together. Less hot=more mayo. More hot=more horseradish. Spread onto rolls. Top with drained meat mixture and enjoy.

Meltaway Cookies

Just as the name suggests, these cookies literally melt in your mouth. Add a light food color to the frosting for the perfect bridal or baby shower goodie or add bold colors for holidays...These would be perfect for a St. Patty's Day treat! (Oh, and did I mention they are super easy to make??)

Meltaway Cookies

Jolynn Sorenson

1 cup butter, softened

3/4 cup cornstarch (measure like flour)

3/4 cup powdered sugar

1 cup flour

Beat and form into 1 tsp balls (quarter size.) Bake at 325 for 11 minutes on an ungreased cookie sheet. Cool and frost.

Frosting:

3 oz cream cheese

1 cup powdered sugar

1 tsp vanilla

food coloring if desired