Category Archives: Kid Friendly

Roasted Chicken

April 1, 2010 admin 1 Comment

Roasted chicken is a bit higher in calories than chicken breast cooked without the skin, but sometimes you just gotta splurge 🙂 Even though you peel the skin off to stay at the low calorie level, because it was cooked with the skin on, it is super moist and quite tasty.

142 calories per 3 oz. serving of white breast meat

1 Roaster chicken
Water
Salt
Pepper
Lemon Pepper
1-2 onions
Pam

Preheat oven to 350 degrees. Remove chicken from wrappings, wash it off inside and out. If there are any packets of giblets or anything stuffed inside the chicken, be sure to remove them.

Place the chicken in a roaster pan, or a baking dish atop a rack. If you don’t have a rack or a roaster, you can just place it in a baking dish and it will do fine, the bottom will just have a bit of a different texture.

Sprinkle the inside of the chicken with salt and pepper and then stuff with the whole, peeled onions. As the chicken cooks, the onion flavor really flavors the meet nicely. Lay the chicken back down breast side up and sprinkle with salt, pepper and lemon pepper. Place ½ c water in the bottom of the pan so the chicken will ‘steam’ as it cooks. This helps keep the meat moist.

Spray one side of aluminum foil with Pam. Place this side toward the chicken and cover the pan trying not to press the foil down against the chicken – make more of a tent of the foil.

Cook chicken for the time directed on the package which will be based on the weight of the chicken. The juices should run clear when it is completely done. Chickens usually cook for 15 minutes per pound.

Let it sit a bit before carving so that the juices do not all leave the meat as you carve it.

Here are some great instructions for how to carve a chicken – it’s really not hard ! Especially if you are mainly wanting nicely sliced breast meat (and you can save the thighs, legs and other dark meat for making soup).

http://www.howcast.com/videos/8687-How-To-Carve-a-Chicken

http://www.wikihow.com/Carve-a-Chicken

Dessert, Kid Friendly

Mocha Bundt

March 31, 2010 admin Leave a comment

This is a very dense cake – almost more like a brownie consistency. But no matter the consistency – it’s CHOCOLATE ! Served with a nice spritz of whipped cream, it hit the spot.

16 servings
250 calories per serving

3 1/2 c cake flour
2/3 c cocoa powder
3 T dry milk powder
1 3/4 t baking powder
1/2 t salt
7 T margarine, softened
3/4 c Splenda
1/3 c Splenda brown sugar blend
3 large eggs
2 large egg whites
1 1/2 c low fat buttermilk
3/4 c strong brewed coffee
Pam
Whipped Cream for garnish

Preheat oven to 300 degrees. Spray a bundt pan with Pam. Sift flour, cocoa, milk, baking powder and salt in a large bowl. In another bowl beat margarine and both sugars until mixed and then beat in eggs and egg whites one at a time beating 1 minute after each egg. Combine buttermilk and coffee in a cup. Beat 1/3 if the flour mix into the margarine mix on low speed and then beat in half of the coffee mix and continue beating until the liquid is absorbed. Repeat and then pour batter into pan and smooth the top. Bake 50-60 minutes or until a toothpick comes out clean. Cool in pan 10 minutes and then on a wire rack until completely cool. Serve with whipped cream.

Chicken, Dinner, Italian, Kid Friendly

Parmesan Chicken

March 30, 2010 admin Leave a comment

Quick and simple to do, yet a really flavorful way to serve chicken. Serve with a salad and a small baked potato for a great meal.

4 servings
206 calories per serving

1/2 c grated parmesan cheese
1/2 t garlic powder
Salt and pepper to taste
4 b/s breasts – Perdue Perfect Portion 5 oz each (150 calories each)

Mix cheese, garlic, salt and pepper. Moisten chicken with water and place in baking dish. Sprinkle cheese mix evenly across chicken. Broil 6-8 minutes. Let sit a few minutes before serving.

Breakfast, Kid Friendly

Elvis’ French Toast

March 26, 2010 admin Leave a comment

French toast with a peanut butter and jam filling – yummy ! You only get ½ of the sandwich for 236 calories, but this is a filling, sweet, satisfying dish and even at half a sandwich, you and your taste buds will be happy 🙂

6 servings
236 calories per serving

¼ c preserves
6 slices whole wheat bread
¼ c creamy peanut butter
½ c Egg Beaters
¼ c skim milk
Pam
1 large banana, sliced
1 T honey
1 T orange juice
1 T dry roasted peanuts, chopped

Spread preserves over 3 bread slices and peanut butter over the other 3 slices and make sandwiches. Cut the sandwiches diagonally and dip in a mix of milk and eggs. Spray skillet with Pam and on medium high heat cook the sandwiches 2 minutes or so per side. Combine banana slices, honey, juice and peanuts. Plate sandwiches and top with the banana mixture.

Chicken, Dinner, Kid Friendly

Chicken Pot Pie

March 26, 2010 admin 1 Comment

The chicken pot pie lover in the house called this one a keeper 🙂 Using a predone crust makes this so very easy to do and the cream cheese mixed in with the gravy makes for a very tasty meal.

6 servings
330 calories per serving

1 lb boneless skinless chicken breasts, cut into cubes
¼ c Kraft light zesty Italian dressing
1 oz. low fat cream cheese, cubed
2 T flour
½ c chicken broth
10 oz. mixed frozen vegetables, thawed
1 refrigerated pie crust

Preheat oven to 375 degrees and in a skillet cook the chicken and dressing 2 minutes. Add cream cheese and cook and stir until melted. Add flour and mix well then add broth and vegetables and simmer 5 minutes. Pour the mixture into a deep dish pie plate and place a 10 inch pie crust on top. Flute the edges and cut 4 slits in the crust for venting. Bake 30 minutes or until golden brown.

Dessert, Kid Friendly

Linzer Bars

March 24, 2010 admin Leave a comment

These are VERY easy to prepare and yet have a very elegant presentation. They were quite sweet and really satisfied my sugar craving !

16 servings
105 calories per serving

½ roll refrigerated sugar cookies
½ c seedless raspberry preserves
1 t cornstarch
¼ c sliced almonds

Heat oven to 350 degrees. Break up cookie dough and press it evenly into the bottom of an ungreased 8 inch square pan. Bake 15 minutes or until edges are golden. In a saucepan combine preserves and cornstarch and cook over medium heat just until it comes to a boil, stirring constantly. Pour preserves over crust and spread to within ¼ inch of the edge and then sprinkle with almonds. Bake another 10 minutes then cool 1 hour before cutting into bars.

Beef, Dinner, Kid Friendly

Cuban Beef

March 17, 2010 admin 2 Comments

The sauce on this actually makes the beef taste and feel ‘light’. We had our doubts about serving citrus with beef, but the tangy and citrusy flavor combines well with the beef and this is definitely a recipe I will do again ! Serve with a great big salad for a great meal.

4 servings
360 calories per serving

10 oz. filet mignon
Salt and pepper to taste
1 c fresh orange juice
2 T lime juice
½ c black beans
1/4 c Steamed brown rice

Heat skillet to med high. Put in 2 1/2 oz filet mignon and cook to desired doneness. Remove from heat and add salt and pepper. (or you can grill the meat and it still tastes great!). Add orange juice and lime juice to skillet and simmer. Slice the steak and serve over 1/2 c warm black beans and steamed brown rice. Drizzle with the citrus mixture.

Dessert, Kid Friendly, Summer

Vanilla Soft Serve Ice Cream – NO ICE CREAM MAKER NEEDED

March 17, 2010 admin Leave a comment

It is amazing how creamy of a product this turns out considering there is no ice cream maker involved. I’ve made it many times, always with good results. It’s well worth the calories 🙂 If you are lucky enough to know what Carvel ice cream tastes like – – well, this is similar !

12 ½ c servings
299 calories per serving

½ c whole milk
1 T vanilla
1 can sweetened condensed milk
1/8 t salt
2 c heavy cream

Stir milk, vanilla, condensed milk and salt in a medium bowl. Beat heavy cream to stiff peaks (but don’t over beat or the cream will begin to break down) and then fold into the milk mix. Folding is just a method to mix things a little gentler than stirring. You just keep inserting a spatula or spoon UNDER the ingredients and left or fold them up on top – keep repeating to fully incorporate the ingredients. Pour into a shallow 1 ½ quart METAL (because it conducts the cold better) bowl and freeze the mix 4 hours, stirring once halfway through.

If you keep this in the freezer for more than a day, it will get very hard and you need to let it sit a few minutes before scooping out servings.

Variations:

Strawberry – omit the milk and vanilla – instead stir in 4 c pureed strawberries and 2 T corn syrup.
Coffee – add 2 T instant coffee to the milk and dissolve , then continue with other steps
Others – add 2 T flavored coffee creamers to the milk mix (Irish Cream tastes GREAT)

Crock pot, Dinner, Kid Friendly, Pork

Ham and Scalloped Potatoes (Crock Pot)

March 16, 2010 admin Leave a comment

Start it in the morning before you leave for work and come home to a great piping hot meal. This is definitely a crowd-pleaser and also makes a great dish when guests are coming – just add a salad on the side and you’re all set !

8 servings
310 calories per serving

1 ½ lb. 98% fat free ham cut into 8 pieces
9 medium potatoes peeled and sliced thinly
1 large onion sliced thinly
½ t salt
½ t pepper
1 c shredded fat free cheddar cheese
1 can low fat cream of celery soup

Layer in this manner:
½ the potatoes
½ the onion
½ the salt and pepper
½ the cheese
½ the ham
½ the potatoes
½ the onion
½ the salt and pepper
½ the cheese
All the soup
½ the ham

Cover and cook on low 8-10 hours or on high 4 hours.

Chicken, Dinner, Kid Friendly, Lunch, Soups

Chicken and Pasta Soup

March 15, 2010 admin Leave a comment

This soup is prepared a day ahead and refrigerated so that the flavors really mingle. If you want to serve the same day you make it, that works too 🙂

6 servings
265 calories per serving

1/2 c cannellini beans
1 lb. chicken breasts, cubed
6 bay leaves
7 c water
1 onion, halved and sliced
1 carrot, sliced thinly
3 ribs celery, sliced thin
Leaves from the tops of the celery stalks
28 oz. diced tomatoes
2 T tomato paste
2 T minced garlic
½ t onion powder
2 t basil flakes
8 oz. FiberGourmet pasta (short alfredo, elbows or rotini)

In a soup pot combine chicken, bay leaves and water. Bring to a boil. Add onions, carrots, celery, celery leaves, tomatoes, tomato paste, onion powder, garlic and basil. Return to a boil and then lower heat and simmer 1 hour. Add beans and remove bay leaves. Refrigerate overnight. The next day heat the broth and cook pasta according to package instructions. Drain and place in soup bowl and ladle soup into each bowl.