Your Body Will Love You

Kneaders Raspberry Bread Pudding | Chef in Training

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http://www.chef-in-training.com/2012/02/kneaders-raspberry-bread-pudding/

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Thai Grilled Chicken with Cilantro Dipping Sauce Recipe : Cooking.com Recipes

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http://www.cooking.com/recipes-and-more/recipes/thai-grilled-chicken-with-cilantro-dipping-sauce-recipe-2411.aspx?CCAID=cknwrdne05380aq&s=s0107244776sāˆ£=2112717&rid=107244776#axzz3bRTDsnPy

image

This looks so good!

No-Bake Nutella

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https://www.youtube.com/watch?v=6wimVq7ww-Q

no bake nutella cookie

Follow David here:http://cooknshare.com/recipe/bake-nutella-cookie-balls-4-ingredients/

Oatmeal Patties šŸ‘

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Oatmeal Patties

0525151148
(Please note all amounts are approximates).
Ā 
3 – 4 cups whole oats
1/4 – 1/2 cup fine chopped onion
1/2Ā – 3/4 cup fine chopped walnuts
3 eggs
3/4 tsp poultry seasoning
1/2 – 1 tsp salt
1/4 – 1/2 cup milk (I always used to use canned milk, now use whatever we’ve got in the frig). Enough to moisten to hold together toĀ form into patties.Ā 
Ā 
Fry in hot oil.Ā 
Ā – Add 1 can mushroom soup, diluted with 3/4 can water or milk. Let simmer until bubbly. Serve with cranberry sauce…
Ā 
Loves. Ā Mom

I asked my mom to send me this recipe because

I love these patties! I grew up on them…the

smell of them simmering in the big electric

frying pan when I got home from church on

Sabbath is one of my favorite childhood

memories. Hope you enjoy! Add your own

twist to them! Ā Tag me in your post šŸ™‚

Ginger Chicken Stir-Fry with Asparagus and Shiitake Mushrooms

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CHICKEN

Ingredients
Serves:

Directions
15 mins Prep time 10 mins Cook time
  • Coat chicken with 1/4 cup of the flour. Set aside. Mix stock, honey, soy sauce, remaining 2 tablespoons flour, ginger, garlic powder and red pepper in medium bowl until smooth. Set aside.
  • Heat 1 tablespoon of the oil in wok or large skillet on medium-high heat. Add chicken; stir fry 5 minutes or until browned. Remove from wok. Heat remaining 1 tablespoon oil in wok. Add vegetables and mushrooms; stir fry 5 minutes or until tender-crisp.
  • Stir stock mixture. Add to wok; stirring constantly, bring to boil on medium heat and boil 2 minutes or until thickened. Add chicken; stir-fry until heated through. Serve with cooked rice, if desired.

CHEESY FOUR-MUSHROOM PIZZA

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Cheesy-Four-Mushroom-White-Pizza

Ingredients

  • 12 oz pizza dough, homemade (recipe link above) or store-bought
  • 1-1/4 cups part-skim ricotta cheese
  • 1 Tablespoon chopped rosemary, fresh
  • 1 teaspoon roasted garlic salt (such as Lawry’s)
  • 1/4 cup butter
  • 2 cups sauteed, sliced assorted mushrooms (such as button, baby bellas, porcini and shitake
  • 2-1/2 cups shredded mozzarella cheese
  • 1-2 Tablespoons extra-virgin olive oil
  • red pepper flakes, optional
  • freshly ground black pepper, optional

Directions

  • Preheat oven to 450 degrees F.
  • In small bowl, combine ricotta cheese, rosemary and garlic salt. Set aside.
  • Add butter to a nonstick saute pan over medium heat. Add mushrooms and saute until cooked through. If you are using any dried mushrooms, first cook any fresh mushrooms, adding the dried (rehydrated) ones at the end. This helps remove any excess water. Salt mushrooms to taste.
  • Spread ricotta cheese mixture evenly over pizza dough. Sprinkle on half of the mozzarella cheese. Add mushrooms in a single layer and follow with remaining mozzarella cheese. Drizzle with olive oil.
  • Bake for 14-16 minutes or until done. Let sit for 2 minutes before slicing. Sprinkle with red pepper flakes and freshly ground pepper.
  • Quick-No-Fail-Pizza-Dough

QUICK NO-FAIL PIZZA DOUGH

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1-1/8 teaspoon (1/8 oz) rapid-rise yeast
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup warm water (100 – 115 degrees F)

Directions

  • Place flour, yeast, sugar and salt into the bowl of your food processor. Pulse it once or twice to mix up the ingredients.
  • In a pourable, glass measuring cup, combine oil and water (make sure water is between 100 and 115 degrees F). Turn on food processor and slowly pour water mixture through the feed tube. Process until a ball of dough forms. Run for another minute until dough is smooth. If dough is sticky, add another Tablespoon or two of flour through the feed tube while running. Dough should only be slightly sticky.
  • Form the dough into a ball and place in an oiled medium-sized mixing bowl. Cover with plastic wrap. Place in a warm spot until it doubles in size, about 45 minutes.
  • Take ball of dough and knead it on a cutting board sprinkled with flour for five minutes. Place back in the oiled bowl, cover and let rise again for 20-30 minutes.
  • Preheat oven to 450 degrees F. Spray a pizza pan with cooking spray or place your pizza stone in the oven. Place ball of dough on a floured cutting board, pressing it flat with your palms. Use your fingertips to continue pressing the dough (which also stretches it larger) in a circular motion until you have a 12-14″ circle. Carefully place on pizza pan and fill with toppings.

OVEN BAKED ZUCHINNI CHIPS

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Yields: 4 servings | Calories: 99 | Total Fat: 3 g | Saturated Fat: 2 g | Trans Fat: 0 g | Previous Points: 2 | Points Plus: 2 | Cholesterol: 13 | Carbohydrates: 12 g | Sodium: 241 mg | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 6 g |

Ingredients

1 (large) zucchini, cut into 1/8″ – 1/4″ slices
1/3 cup whole grain breadcrumbs, optional Panko (homemade breadcrumb recipe)
1/4 cup finely grated parmesan cheese, reduced fat
1/4 teaspoon black pepper
Kosher or sea salt to taste
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3 tablespoons low-fat milk

Directions

Preheat oven to 425 degrees.

Combine in a small mixing bowl, breadcrumbs, parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick.

Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray. We use Cassio Oil Spray Pump. Or, place zucchini on a wire rack sprayed with non-stick cooking spray.

If using a rack, place rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container.

NOTE: Zucchini Chips will continue to get crispier while cooling.

NOTE: For gluten free chips, use gluten-free bread crumbs.

Oven-Baked-Zucchini-Chips3

QUESO TACO BOMBS

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oh-yes-we-did-queso-taco-bombs_01

Ingredients

2
cups taco-flavored tortilla chips
1
can (16.3 oz) Pillsburyā„¢ Grands!ā„¢ Flaky Layers refrigerated biscuits
16
cubes (1 inch) Mexican prepared cheese product with jalapeƱo peppers (about half of 16-oz loaf)
Canola oil for deep frying

Directions

  1. Using food processor or resealable plastic bag and rolling pin, crush tortilla chips into fine crumbs. Set aside.
  2. Separate dough into 8 biscuits; cut each in half. Gently stretch each biscuit half around 1 cube of cheese; pinch to seal well.
  3. Coat each stuffed biscuit evenly and completely with crushed chips.
  4. In deep fryer or 3-quart heavy saucepan, heat oil to 350Ā°F. Fry 2 stuffed biscuits at a time until golden brown on all sides. Remove from oil to paper towels to drain. Cool slightly before serving.