Wednesday, April 2, 2014

Low Fat Mexican Chicken, Cheese & Rice


Ingredients:

2 cups of cooked rice (use whatever variety you like)
1 tsp extra-virgin olive oil
1/2 cup onion, finely chopped
1 large poblano pepper, finely chopped
1/4 cup canned corn
1 cup chopped rotisserie chicken, skin removed and chopped
2 cups black beans, drained
1/2-3/4 cup salsa, add your favorite variety
Salt and pepper to taste
A handful of cilantro, chopped
Freshly squeezed Lime juice (2 limes)
Fat free sour cream
Low-fat mozzarella cheese, grated



Directions:

Cook rice according to box directions. Allow to slightly cool. In a large nonstick pan, add olive oil on medium-high heat. Add onion, Poblano peppers, and corn.


 Cook until onions are translucent. Add chicken, black beans, and salsa. 




Add salt and pepper to taste. Cook until week mixed and warmed through. 

Add cilantro and squeezed lime before removing from heat.



Serve with chips of soft tortillas. Top with sour cream, cheese, and additional salsa. Enjoy!




Tuesday, April 1, 2014

Four Ingredient French Vanilla Semi-Sweet & White Chocolate Cookies



Another quick and easy cake mix cookie recipe using French Vanilla cake mix. I prefer using this variety over yellow cake mix because it has a better flavor due to the addition of extra vanilla. The cool thing is that nobody will be able to figure out why your chocolate chip cookies taste so much better than theirs! Shhhhh... It's going to be our little secret! 

Happy Baking,
Miranda

Ingredients:

1-18.25 oz  ox Duncan Hines French Vanilla Cake Mix 
2 eggs
1/2 cup vegetable oil
1-10 oz. bag Nestle Toll House Semi-Sweet & White Chocolate Morsels 





Directions:

Preheat oven to 350. Mix everything together and scoop heaping spoonfuls onto a baking sheet lined with parchment paper.  Bake for 9-11 minutes.  Let cool for 1-2 minutes before removing to a wire rack.  Let cook completely before frosting.  Cookies should be soft so make sure you don’t over-bake. Time to enjoy :-)


Refreshingly Simple Frosted Lemon Cookies


I love this recipe because it is so quick and easy with very little mess. One bowl for mixing the dough and one for the frosting. I can bake and decorate 2 dozen of these cookies in less than one hour! This is especially terrific when your child comes home and tells you that they signed you up to bring cookies to school for a party without asking you. Not that this has ever happened to me or anything...lol. You can also switch up the recipe with any flavor cake mix and frosting. There is a wide array of baking chips these days on the market, so the skies the limit on what kind of cookies you can come up with!

Happy Baking,
Miranda


Ingredients:

1 package Duncan Hines Lemon Supreme Cake Mix
2 eggs
1/2 cup vegetable oil

1/2 cup all purpose flour
1 container Duncan Hines Lemon Supreme Frosting
1 tbsp lemon zest
1/4 cup powdered sugar, add more or less to adjust the thickness of the frosting
yellow jimmies (sprinkles)

Directions:

Preheat oven to 350. Line baking sheets with parchment paper or use a Silpat pad.

Combine cake mix, eggs, oil and flour in large bowl. Beat at low speed with electric mixer until well blended. Shape into 1-inch balls. Place on cookie sheet, 1 inch apart. Bake 6 to 7 minutes or until lightly browned. Approximate baking times will differ by oven. Cool 1 minute on cookie sheet. Remove to cooling racks or waxed paper.

Add powdered sugar and lemon zest to frosting. Mix until smooth. The addition of powdered sugar will help the frosting to not be so soft and sticky. It also makes it easier to decorate the cookies using a piping bag. 


Frost cooled cookies and sprinkle with yellow jimmies.