Mmmmm...enough said.
Ingredients
1-15 oz. tub fat free ricotta cheese
2/3 cup confectioner's sugar
1/3 cup of Coffee Mate french vanilla creamer (liquid form, not powdered form)
dark chocolate chips
sliced almonds
raspberries (fresh or frozen)
In a large bowl mix together the ricotta cheese, confectioner's sugar, and creamer until creamy.
In three parfait cups layer the ricotta mixture, then some raspberries, chocolate chips, and almonds. Repeat layers. Served chilled.
Monday, December 13, 2010
Crock Pot Asian Pork Chops
I crave the taste of Asian dishes and this one fits the bill without the wok!
Ingredients
4 thick pork chops
2 Tablespoons extra virgin olive oil
1 Tablespoon minced garlic
1 cup low sodium chicken broth
6 Tablespoons low sodium soy sauce
4 Tablespoons honey
sprinkle of red pepper flakes
In a skillet, heat the olive oil over medium-high heat. Brown the pork chops in the hot olive oil. Place the pork chops in the crock pot.
Without cleaning the skillet, over medium heat, saute the garlic, about 1 minute. Add the red pepper flakes and heat, about another minute. Add the broth, soy sauce, and honey. Whisk until heated through, about 2-3 minutes. Pour over the pork chops in the crock pot.
Cook on high about 4 hours or low about 6-8 hours.
Serve the pork chops on top of pasta or rice. Add broccoli as a side. Spoon the extra sauce over all when serving.
Ingredients
4 thick pork chops
2 Tablespoons extra virgin olive oil
1 Tablespoon minced garlic
1 cup low sodium chicken broth
6 Tablespoons low sodium soy sauce
4 Tablespoons honey
sprinkle of red pepper flakes
In a skillet, heat the olive oil over medium-high heat. Brown the pork chops in the hot olive oil. Place the pork chops in the crock pot.
Without cleaning the skillet, over medium heat, saute the garlic, about 1 minute. Add the red pepper flakes and heat, about another minute. Add the broth, soy sauce, and honey. Whisk until heated through, about 2-3 minutes. Pour over the pork chops in the crock pot.
Cook on high about 4 hours or low about 6-8 hours.
Serve the pork chops on top of pasta or rice. Add broccoli as a side. Spoon the extra sauce over all when serving.
Super Easy Crock Pot Chicken Marinara
What a nice way to serve this yummy Italian dish!
Ingredients
1 large can of whole tomatoes
1-12 oz. can of tomato paste
1 Tablespoon minced garlic
a dash of sugar (to counteract the acidity of the tomatoes)
Italian seasoning
salt and pepper to taste
4 skinless, boneless chicken breasts
Spray crock pot with non-stick cooking spray.
Pour the tomatoes, juice and all, into the crock pot. Using a potato masher, work the tomatoes so that they are crushed somewhat. They will reduce during cooking. Add in the paste, garlic, sugar, Italian seasoning, salt, and pepper. High on high for about an hour, working at the tomatoes with the potato masher occasionally.
After one hour add the chicken breasts to the sauce. Mix to coat the chicken. Allow to cook for about 4 hours on high.
Serve over your choice of cooked pasta, spaghetti squash, or rice.
Ingredients
1 large can of whole tomatoes
1-12 oz. can of tomato paste
1 Tablespoon minced garlic
a dash of sugar (to counteract the acidity of the tomatoes)
Italian seasoning
salt and pepper to taste
4 skinless, boneless chicken breasts
Spray crock pot with non-stick cooking spray.
Pour the tomatoes, juice and all, into the crock pot. Using a potato masher, work the tomatoes so that they are crushed somewhat. They will reduce during cooking. Add in the paste, garlic, sugar, Italian seasoning, salt, and pepper. High on high for about an hour, working at the tomatoes with the potato masher occasionally.
After one hour add the chicken breasts to the sauce. Mix to coat the chicken. Allow to cook for about 4 hours on high.
Serve over your choice of cooked pasta, spaghetti squash, or rice.
Crock Pot Wine and Mushroom Chicken
Ingredients
1 can of low sodium cream of mushroom soup
1/2 cup of white wine
1/4 cup of water
1-2 handfuls of sliced mushrooms, rinsed clean of dirt
4-6 skinless, boneless chicken breasts
paprika
freshly ground black pepper
1 cup of sour cream
Spray crock pot with non-stick cooking spray.
Place soup into crock pot. Add the wine and water and whisk. Layer the mushrooms on the soup mixture. Place the chicken breasts on top of the mushrooms. Sprinkle with paprika and black pepper. Stir so that the chicken is covered with the soup mixture. Cook on high for about 4 hours or on low for 6-8.
About 15-20 minutes before serving mix in the sour cream.
Very nice served over egg noodles with a side of peas.
1 can of low sodium cream of mushroom soup
1/2 cup of white wine
1/4 cup of water
1-2 handfuls of sliced mushrooms, rinsed clean of dirt
4-6 skinless, boneless chicken breasts
paprika
freshly ground black pepper
1 cup of sour cream
Spray crock pot with non-stick cooking spray.
Place soup into crock pot. Add the wine and water and whisk. Layer the mushrooms on the soup mixture. Place the chicken breasts on top of the mushrooms. Sprinkle with paprika and black pepper. Stir so that the chicken is covered with the soup mixture. Cook on high for about 4 hours or on low for 6-8.
About 15-20 minutes before serving mix in the sour cream.
Very nice served over egg noodles with a side of peas.
Crock Pot Nacho Topping
I've got a major love affair going on with my crock pot right now. We snack on this all day long on football Sunday.
Ingredients
1 lb. extra lean ground beef
1 green pepper
1 medium yellow onion
1 Tablespoon minced garlic
2 cans black beans
1 can diced tomatoes, do not drain
1 cup of frozen corn
a dash or two of Tabasco sauce
1 Tablespoon chili powder
1 can of Campbell's Fiesta Nacho Cheese soup
Brown ground beef in skillet. Drain. Put into crock pot.
While the beef is browning, in a food processor finely chop the green pepper and onion. When the ground beef is removed from the skillet, without wiping it, saute the onion and green pepper until crisp-tender. Place this in crock pot.
Rinse the black beans in a colander. Place the beans, along with all of the rest of the ingredients, in the crock pot. Stir. Allow to cook on high for about 2-3 hours or until heated through.
Serve with tortilla chips. Top with sour cream if desired.
Ingredients
1 lb. extra lean ground beef
1 green pepper
1 medium yellow onion
1 Tablespoon minced garlic
2 cans black beans
1 can diced tomatoes, do not drain
1 cup of frozen corn
a dash or two of Tabasco sauce
1 Tablespoon chili powder
1 can of Campbell's Fiesta Nacho Cheese soup
Brown ground beef in skillet. Drain. Put into crock pot.
While the beef is browning, in a food processor finely chop the green pepper and onion. When the ground beef is removed from the skillet, without wiping it, saute the onion and green pepper until crisp-tender. Place this in crock pot.
Rinse the black beans in a colander. Place the beans, along with all of the rest of the ingredients, in the crock pot. Stir. Allow to cook on high for about 2-3 hours or until heated through.
Serve with tortilla chips. Top with sour cream if desired.
Tuesday, December 7, 2010
Maple-Roasted Pear Parfait
Ingredients
8 cups sliced pears, cut into chunks
2 tablespoons unsalted butter, melted
1/2 cup grade A maple syrup
1 1/2 cups good quality ricotta
2 tablespoons powdered sugar
1/2 teaspoon lemon juice
1/2 cup chopped walnuts
Kosher salt
Preheat oven to 400 degrees. Place pear chunks on a baking sheet covered with parchment paper. Drizzle with melted butter and then maple syrup. Bake for 10 minutes until fruit is just caramelized around the edges. Remove from oven and allow it to cool slightly.
In a large mixing bowl whisk together ricotta, powdered sugar and lemon juice.
Layer in the following order: fruit, a little of the syrup from the roasting tray, walnuts, and a heaping tablespoon of sweetened ricotta. Repeat layers. Top off with walnuts and a drizzle of the sweet syrup from the roasting tray.
8 cups sliced pears, cut into chunks
2 tablespoons unsalted butter, melted
1/2 cup grade A maple syrup
1 1/2 cups good quality ricotta
2 tablespoons powdered sugar
1/2 teaspoon lemon juice
1/2 cup chopped walnuts
Kosher salt
Preheat oven to 400 degrees. Place pear chunks on a baking sheet covered with parchment paper. Drizzle with melted butter and then maple syrup. Bake for 10 minutes until fruit is just caramelized around the edges. Remove from oven and allow it to cool slightly.
In a large mixing bowl whisk together ricotta, powdered sugar and lemon juice.
Layer in the following order: fruit, a little of the syrup from the roasting tray, walnuts, and a heaping tablespoon of sweetened ricotta. Repeat layers. Top off with walnuts and a drizzle of the sweet syrup from the roasting tray.
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