Creamy Lemon Squares

Creamy Lemon Squares

 

Ingredients:

• 20 NILLA Wafers, finely crushed
• 1/2 cup flour
• 1/4 cup packed brown sugar
• 1/4 cup cold margarine {I used butter}
• 1 pkg. (8 oz.) PHILADELPHIA cream cheese, softened
• 1 cup granulated sugar
• 2 eggs
• 2 Tbsp flour
• 3 Tbsp. lemon zest, divided
• 1/4 cup fresh lemon juice
• 1/4 tsp. baking powder
• 2 tsp. powdered sugar

Directions:

• Preheat oven to 350ºF. Line an 8×8 pan with foil. Mix first 3 ingredients in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Press the crumbs onto the bottom of the prepared pan and bake for 15 minutes.
• While the crust is baking, beat Neufchatel and granulated sugar with mixer until well blended. Add eggs one at a time and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. zest, juice and baking powder; pour over crust.
• Bake for 25 to 28 min. or until center is set. Let cool completely then refrigerate for 2 hours. Sprinkle with powdered sugar and remaining zest before serving.
• Here are a few more recipes that caught my eye and are now pinned for future inspiration- Bourbon Cheesecake Shots, Broccoli and Cheddar Quiche, and Spinach Lasagna Rolls – YUM!
• Make sure to check out all the yummy recipes and pin the ones that you’d like to try.

Almond-Crusted Chicken Strips

Almond-Crusted Chicken Strips

Ingredients

• Canola oil cooking spray
• 1/2 cup sliced almonds
• 1/4 cup whole-wheat flour
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 1/2 teaspoons extra-virgin olive oil
• 4 large egg whites
• 1 pound chicken tenders

Directions

• Preheat oven to 475°F.
• Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
• Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor and process until the almonds are finely chopped and the paprika is mixed throughout.
• With the motor running, slowly drizzle in olive oil; process until combined.
• Transfer the mixture to a shallow dish.
• Whisk egg whites in a second shallow dish.
• Coat chicken tenders and transfer each tender to the almond mixture; turn to coat evenly.
• Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
• Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Creamy Mushroom Chowder with Bacon

Creamy Mushroom Chowder with Bacon

1.     8 slices of bacon, chopped
2.     1 onion, diced
3.     2 garlic cloves, minced
4.     10 oz container sliced mushrooms, cleaned
5.     2 large potatoes, peeled and diced
6.     3 cups stock (I used beef)
7.     2/3 cup reduced fat sour cream
8.     Salt & Pepper
9.     Parsley for garnish
10.     Crusty bread

Directions

•     In a large cast iron dutch oven or stock pot, cook bacon pieces. When the bacon has browned, remove pieces and set on a paper towel lined plate. Set aside.
•     In the same pot, add onions to the bacon fat. Cook and stir for 2 minutes. Add garlic and continue to stir & cook for 5 minutes. Pour mushrooms and cook until slighty soft.
•     Add potatoes and stock. Add more stock if the potatoes aren’t covered with liquid. Bring to a boil and simmer for 20 minutes.
•     Using an immersion blender, puree half of the chowder. (You can also use a blender if you don’t have an immersion blender.) Add sour cream. Stir to incorporate into soup. Add bacon to the chowder. (I saved a couple pieces to garnish.) Taste chowder, add salt & pepper if needed. When you’re ready to serve, garnish with parsley and warm bread.

Buffalo Chicken Taquitos

Buffalo Chicken Taquitos

1.     3 cooked chicken breasts, shredded
2.     ½ tsp seasoning salt
3.     1 cup ranch dressing
4.     ½ cup wing sauce, such as Franks
5.     5 green onions, white & green parts sliced
6.     1 cup shredded marble jack cheese
7.     10 flour tortillas, 6-inch size
8.     Cooking spray

 Directions:

•     Pre-heat oven to 450 degrees.
•     In a bowl, combine chicken and the next 5 ingredients. Stir until mixed well.
•     On a tortilla, place a small amount of filling onto each and roll tightly. On a cookie sheet lined with foil, spray with cooking spray. Place each taquito on the cookie sheet seam side down. When all 10 taquitos are on the cookie sheet, spray the top with cooking spray. (This will help them brown.)
•     Bake the taquitos at 450 degrees F for 10-15 minutes and serve.

Creamy Chicken & Wild Rice Soup

Creamy Chicken & Wild Rice Soup

1.     1 cup uncooked wild rice (I used Uncle Ben’s and included the spice packet.)
2.     2 tsp extra virgin olive oil
3.     1 small onion, diced
4.     1 tsp fresh thyme
5.     3 celery stalks, sliced
6.     3 carrots, sliced
7.     2 garlic cloves, minced
8.     2 potatoes, peeled and diced
9.     3 cups chicken stock
10.     3 cups skim milk
11.     1/3 cup flour
12.     4 to 8 ounces reduced fat cream cheese, cut into cubes
13.     2 cups cooked skinless boneless chicken breasts, chopped
14.     Salt & Pepper
15.     Parsley, chopped for garnish

Directions:

•     Cook rice according to package directions. When cooked, set aside.
•     In a large dutch oven, bring the heat to medium and add oil. When the oil is warm, add onion & thyme. Stir & cook for 2 minutes. Add celery, carrots, and garlic. Saute for another 5 minutes. Add potatoes and stock; bring to boil. Cover pot; reduce heat to a simmer until potatoes are tender.
•     Combine milk and flour; stir with a wisk and make sure there are no clump. Pour milk mixture into soup and let simmer for 10 minutes. Stir in cream cheese. When all of the cream cheese has dissolved, add in rice & chicken. Let all of the ingredients fold into the soup and warm up. Taste and season with salt & pepper if needed. Garnish soup with parsley.