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Tuesday, June 30, 2009

Sweet Potato Spears

EXCELLENT side dish and alternative to regular potatoes.


2 large sweet potatoes, washed, pealed and cut into spears

1/4 cup of water

1 tbsp kosher salt

2 tbsp honey

1 tbsp brown sugar

1 tsp cayanne pepper

1/2 tsp black pepper

1 tbsp apple cider vinegar

2 tbsp butter/margarine, melted


Turn broiler on high.

Place sweet potato spears in microwave safe dish, add water.  Cover and microwave for 10 minutes.

Place sweet potatoes in glass baking dish and sprinkle with kosher salt. 

Combine remaining ingredients in a bowl and stir. Pour over sweet potatoes and toss.

Broil until tender and slightly brown. (approx 20 min)

Jerk Chicken

This recipe comes from Kraft and  is such a great alternative to the regular bbq chicken. If you've ever been to Jamaica or the Caribbean it will definitely take you back there.

Jerk - style Chicken


1 envelope GOOD SEASONS Italian Dressing Mix 
2 Tbsp. firmly packed brown sugar 
2 Tbsp. oil 
2 Tbsp. soy sauce 
1 tsp. ground cinnamon 
1/2 tsp. ground red pepper (cayenne) 
4 boneless skinless chicken breasts


MIX all ingredients except chicken in large shallow dish until well blended. 

ADD chicken; turn over to evenly coat both sides. Cover and refrigerate 1 hour to marinate. Drain; discard marinade. 

PREHEAT greased grill to medium heat. Grill chicken 20 to 25 minutes or until cooked through, turning frequently.


Pair with Sweet Potato Spears

Friday, June 12, 2009

Sundried Tomato Garlic Dip

This has quickly become a favorite - people are always asking for the recipe. I highly recommend it! It's a good crowd pleaser for parties and get togethers.

1 tub Reduced Fat Cream Cheese (8oz)
1/2 cup Reduced Fat Miracle Whip
1/2 cup Sundried Tomatoes, drained & chopped (the ones that are packed in oil)
2 TBS chives
1 clove garlic
1 TSP fresh ground black pepper

Mix all the ingredients together in a bowl. Best to let refrigerate overnight if possible. If not, allow at least 3-4 hours in fridge before serving.
Serve with your favorite crackers, veggies, or bread!

Thursday, June 4, 2009

Pasta Salad

This is a great side dish or a perfect dinner if you add some grilled chicken on top! Grilled Shrimp are also a great way to turn this side dish into a yummy meal!

1/2 package of penne or rotini pasta (tri color rotini gives the dish some added color!) If you are making a large bowl of it, use a whole box of pasta and double the below ingredients.
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 red onion, chopped
1 1/2 cup feta cheese, crumbled
1/2 cup black olives, drained
3-4 TBS Balsamic Vinagrette Dressing or Roasted Garlic Dressing (my favorite is Kraft Light Sicilian Roasted Garlic Balsamic Vinaigrette)
2 TBS Italian Seasoning
Optional: 1 jalapeno, sliced (if you like spice)
Optional: 2 grilled chicken breasts, cooked & sliced or grilled shrimp cooked to liking. The chicken turns out best if it is marinated for a few hours in the dressing.

Cook Penne pasta according to package directions. Drain well.
Throw pasta in a large bowl, add the red & green pepper, onion, black olives, feta cheese, italian seasoning, jalapenos (if desired) and dressing. Stir gently.
Refrigerate for several hours.
Stir gently again before serving. If dry, add another TSP of dressing before serving. Add grilled chicken or shrimp on top if eating as a meal. Enjoy!

Summer Vegetable Medley

This is another perfect summer side dish and super easy. I highly recommend getting only FRESH squash and/or zucchini for this (the tomatoes are canned).

2 large squash and/or zucchini - peeled (can be both, or all just one or a combo)
1 large can diced tomatoes with seasonings added (recommend Hunts with basil, oregeno & garlic, but anything similiar works)
2 TBS Italian Seasoning
Salt & Pepper (to taste)

How to Make:
Slice squash/zucc and then cut into quarters.
Throw into a medium disposable square alum pan or similiar dish.
Add can of diced tomatoes, gently stir.
Add Italian Seasoning & s&p to taste.

To Cook:
Option 1. Place alum foiler over pan and throw on top rack of grill, let cook for about 20 minutes or until zucc/squash is tender.
Option 2. Place cooking pan in oven, 375degrees, with alum foil on top. Let cook for about 20 min or until the zucc/squash is tender. (check often since oven times can vary)

Cucumber Tomato Salad

This is definitely a summer recipe, when cucumbers & tomatoes are at their best. Super quick and easy to make as a side dish for a summer cook-out!

2 large cucumbers, peeled, sliced and quartered
3 medium to large fresh tomatoes, washed, cut in halves and quartered
3 TBS Italian Seasoning
Zesty Italian (fat free is best) Dressing
salt & pepper (to taste)

How to Make:
Throw the cucumbers & tomatoes into a serving dish, drizzle with a small amt of EVOO (no more than 1 tsp). Add 3 TBS Italian Seasoning. Add 2-3 TBS Zesty Italian Dressing (more or less to taste). Add a dash of s&p to taste. Let sit in refrigerator for at least 2-4 hours before serving. Toss before serving. Enjoy!

BAKED Buffalo Chicken Sandwiches

Want a buffalo chicken sandwich with out all of the grease of frying it and the same restaurant flavor?? Here you go!

4 boneless skinless chicken breasts
1/2 cup of Franks Red Hot
1 tsp of garlic powder
1 tsp of celery salt
1/2 tsp of black pepper
2 cups of original bread crumbs
1/2 cup of egg whites

Whole Wheat Hamburger Rolls

Lite or Fat Free Ranch Dressing or Blue Cheese
Celery finely chopped

Preheat oven on Broil - High

Trim chicken of all fat and if you desire marinate in Franks Red Hot sauce for a couple of hours.

Combine garlic powder, celery salt, black pepper and bread crumbs in a shallow dish.

Dip chicken in egg whites and then cover with bread crumbs. Place in a well greased glass baking dish.

Place dish in oven and broil (flipping once) until chicken reaches 170 degrees. It should take about 25 minutes.

Once chicken is finished toss it in a tupperware dish with Franks Red Hot. Be sure not to let it sit in the sauce or the breading will fall off.

Place chicken on bun and top with favorite dressing and celery. Delish!