Phew!! Recipes updated

Ok, all the recipes I added the other day have now been updated to include the actual recipe! We have had some great foods over the last few months, so experiment and enjoy them yourself :)

Boo Hiss

So I didn't do so hot this week in the exercise department. Or the eating healthy department. I did my videos Mon & Tues, then was a bum the rest of the week. Actually, I did do the treadmill on Thurs. I did the 6 mph 20 minute program. I haven't run at 6 mph hours in a few years, so I wasn't sure how that would go, but it was great! In fact, I may do it again soon-ish. I've been stress eating too, so today's weighin reflected it of course: 158.1

*sigh*

Herb Bread Remake: Cinnamon Almond Bread

I made another loaf of the herb quick bread without the herbs in the recipe. Here is the recipe as I made it:

3 c. flour
3 TB sugar
1 TB baking powder
1/2 tsp salt
1/2 tsp nutmeg
1 TB cinnamon (maybe more depending on how cinnaminy it looks)
1 egg
1 c. milk
1/3 c. canola oil
1/2 tsp almond extract (I can't remember if it was 1/4 or 1/2 tsp.)

Combine all the dry ingredients in a large bowl. In a small bowl, whisk the egg, milk, oil and almond extract (I usually use a 2 c. measuring cup and measure them all together in it starting with the milk, then the oil, the egg & extract - less dishes to worry about it); stir into dry ingredients just until moistened. It will be a thick batter.

Transfer to a loaf pan coated with nonstick spray. Bake at 350 for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to col completely.

Awesome with some homemade strawberry jam :D

Here is the link to the original recipe: Herb Quick Bread

Saucy Bowties & Broccoli

****
Made May 22nd. Not my favorite - too garlicky. In its defense, I did not actually measure the garlic. I used a regular tablespoon to scoop my minced garlic from the jar and put in 3 half spoonfuls. So, it could be my lack of precision to cause this.

Only Matthew seemed to think it was ok. I wasn't sure if I'd like the broccoli in a red sauce, but that aspect was fine. I think the garlic overshadowed everything for me though.

Chicken Turnovers

Chicken Turnovers
published in Light & Tasty April/May 2006, p59

Ingredients

1 cup diced cooked chicken breast
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/4 cup chopped celery
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 tube (8 ounces) refrigerated reduced-fat crescent rolls

Directions

In a small bowl, combine the chicken, cheese, celery, onion, salt and pepper. Separate crescent dough into eight triangles; top each with chicken mixture. Fold dough over and seal edges.

Place on an ungreased baking sheet. Bake at 375° for 13-17 minutes or until golden brown. Serve warm. Yield: 8 servings.

Nutrition Facts: 1 turnover equals 169 calories, 8 g fat (3 g saturated fat), 24 mg cholesterol, 338 mg sodium, 13 g carbohydrate, trace fiber, 11 g protein.

*****
Made May 22nd. I've had 2 tubes of crescent rolls in the fridge for awhile. Apparently when you get passed the sell by date they dry up and tear really easy. But, this worked to my advantage because then I ended up with little popovers just the right size for little fingers.

I did not use cubed chicken but a Member's Mark can of chicken, and I had to use 2 tubes of crescent rolls.

I really liked these and would make them again. It is a nice blend of flavors and really simple to put together.