3 boneless chicken breasts, boiled and shredded
1 8 oz. package cream cheese
1 cup ranch dressing
3/4 cup Frank's Red Hot Sauce
2 cups shredded Cheddar Jack Cheese
1 cup diced celery
Boil chicken in salted water approximately 15 minutes, chop and shred. Saute celery in a small amount of butter until tender. In large bowl, mix all ingredients together. Bake for 20 - 30 minutes at 350 or microwave on high for 5 minutes. Serve with tortillo chips or scoops.
This recipe calls for 12 fully baked cinnamon buns. Get them at the bakery (Costco has them) or in the grocer's baking section (Pillsbury Grands Flaky Supreme Cinnabon works well - they come in a 5 pack. They were so big, that I only used 8). If you get the raw buns, bake and glaze them according to package directions, let them cool, then use them as directed for this recipe.
6 eggs
1 1/2 C fat free half and half OR skim milk
2 tsp cinnamon, divided
Pinch salt
12 large glazed cinnamon buns (I only used 8)
1 C powdered sugar (3/4 C would probably be fine too)
1 1/2 TBSP water
1 tsp vanilla extract
Heat the oven to 350 F. Coat a 9x13 baking dish with cooking spray. Combine eggs, half and half, 1 tsp of cinnamon, and the salt. Wisk until smooth. Set aside. Cut each cinnamon bun into 1 to 2 inch chunks. Arrange the chunks in an even layer in the prepared baking pan. Pour the egg mixture over the pieces of cinnamon buns. As you pour, use a fork to gently press on the bun pieces to help them absorb the liquid. Bake for 25-30 min, or until lightly puffed and starting to brown. Let cool for 15-20 min.
Meanwhile, in a medium bowl, whisk together the powdered sugar, water and vanilla and the remaining 1 tsp of cinnamon.
To serve, drizzle the bread pudding with the glaze, then cut it into squares.
12 servings
420 cal per serving, 14g fat per serving
Dressing
3 T honey
3 T fresh lime juice
1 t lime zest
3 T finely chopped fresh mint leaves
Place all of the fruit into a large bowl. In a small bowl, whisk the honey, lime juice, zest and mint. Right before serving, pour the dressing over the fruit and toss gently to combine.
2 packages of refrigerated Chocolate chip cookie dough ( the pillsbury roll works best)
2 8oz. of softened cream cheese
3 eggs
1 cup sugsr
1 teaspoon vanilla
Press 1 roll of cookie dough onto the bottom of a 9x13 pan. Mix the rest of the ingredients and pour over dough. Slice other roll of cookie dough and place on top of cream cheese mixture. Bake @ 350 degrees for 40-45 minutes. Let cool and then sprinkle with powdered sugar. Refrigerate until serving.
2 c pearl barley
6 c water
3/4 c vegetable oil
3/4 c balsamic vinegar
1 bunch parsley leaves (or more, you can't have too much)
Lots of salt and freshly ground pepper
2 cans dark red kidney beans
2 10 oz pkgs of frozen corn
Place barley and water in a pan, bring to boil then simmer partially covered until tender, about 30 minutes. Meanwhile, prepare the dressing in a large bowl: oil, vinegar, salt, pepper. Mince the parsley and add to dressing. Drain and rinse the kidney beans and frozen corn, add to dressing. When barley is done, drain it and add to the bowl. The warmth of the barley will finish thawing the corn. Toss and adjust seasoning. Serve warm, room temp or cold. Holds in the fridge for days. Great with grilled meat. This recipe makes enough for a crowd. Halve or quarter for a family meal.
Juice of 1 orange, about 1/4 cup
1 small shallot, minced
1/2 teaspoon dijon mustard
1 tbs. champagne or white wine vinegar
3 tbs. extra virgin olive oil
1 tbs. finely chopped fresh basil
a pinch of coarse salt and a good grinding of black pepper
1 pint strawberries, sliced
8 thin or 4 regular scallions, sliced thinly
Greens of your choice, figuring about 2 generous handfuls per person
1 cup carmelized walnuts
4 ounces goat cheese, crumbled (or feta, if you prefer)
Whisk first 7 ingredients together in a small bowl. Taste and adjust seasonings as necessary. May want to add more o.j., sugar or agave syrup, if you prefer sweeter. Will make about 3/4 cup vinaigrette.
Assemble the salad by tossing the greens with the sliced strawberries and scallions. Add the vinaigrette and top with crumbled cheese and carmelized walnuts.
