Chicken Rollatini stuffed with Zucchini and Mozzarella

I've been searching for low-carb recipes lately and have been having a really hard time finding ones that I thought the kids and hubby would enjoy too.  We had this for dinner tonight and it was absolutely amazing!  The kids loved it too so it was a win-win!

Ingredients
1 tsp olive oil
4 cloves garlic, chopped
1 1/2 c zucchini, chopped (I used 2 small)
1/4 c + 2 T Romano or Parmesan, shredded
3 oz part skim mozzarella, shredded
3 chicken thighs (~6oz each)
1/2 c italian seasoned bread crumbs
Juice of 1 lemon
1 T olive oil
pepper
non stick cooking spray

Directions
Saute garlic in olive oil until brown.  Add zucchini and 1/4c Romano and cook another 4-5 minutes, stirring occasionally.  Remove from heat and let cool.  Once cool, mix in mozzarella.  Make 2 mixtures in 2 seperate bowls - 1 with bread crumbs and 2T Romano, and 1 with lemon, olive oil, and pepper.  Meanwhile trim fat off chicken thighs and lay flat on chopping board or other working surface.  Spread zucchini mixture over each thigh and roll tight.  Then dip the thighs in the olive oil mixture and then the breadcrumb mixture and place in a casserole dish that has been lightly coated with cooking spray.  Spray all chicken with more cooking spray when done and cook for 25-30 minutes in a 450 degree oven.

Source
Gina's Skinny Recipes

Pumpkin Chocolate Chip Biscotti

Yes, another pumpkin recipe.  But, oh boy, are these delicious!  A very nice friend said these are "Starbucks-worthy" if that gives you any clue about how amazing they are!

Ingredients
1 1/2c packed brown sugar
1 stick butter, room temperature
2 eggs
1 tsp vanilla
1/2 c pumpkin puree
3c flour
2 tsp baking powder
2 tsp pumpkin pie spice
1/2c chocolate chips
1c semi sweet chocolate chips

Directions
Preheat oven to 350 degrees and grease and flour a baking sheet.  Cream together butter, sugar, and eggs in a large mixing bowl.  Mix in vanilla and pumpkin puree.  Add dry ingredients and mix until just incorporated.  Fold in both types of chocolate chips.  Your dough will look and feel like chocolate chip cookie dough - fairly sticky.  Shape into 3 log-looking shapes on the baking sheet.  (These will not expand too much, so try to get them the width you would like your biscotti to be).  Bake for 30 minutes, reduce heat to 300 degrees and bake for 30 minutes more.  Remove from oven and slice into biscotti.  Return the slices to the baking sheet and bake 10 more minutes.  Let cool before serving.  Enjoy!

Source
The Entertaining Kitchen

Pumpkin Mac & Cheese

If you know me, you know I have a slight obsession with pumpkin.  Just looking at my blog, my recipes in the fall are unfairly represented by pumpkin inspired creations.  I've been looking for a good pumpkin mac & cheese recipe for a while, and this recipe definitely fits the bill!  The only complaint I had was that it was not quite cheesy enough, so I would definitely add more cheese on top, and perhaps even a handful or two more to the sauce!

Ingredients
8oz elbow macaroni
2 T butter
2T flour
3/4c milk
3/4 c canned pumpkin
 1 c aged white cheddar cheese, shredded and divided
dash nutmeg
salt and pepper to taste

Directions
Preheat oven to 375 and lightly spray an 8x8 casserole dish w/ cooking spray.  Cook macaroni according to package directions.  Meanwhile, melt butter in a pan until in begins to brown.  Add flour and whisk until browned.  Add remaining ingredients (remember to reserve half of your cheese), whisking constantly.  Drain the pasta and combine with the sauce.  Pour into the casserole dish, top with remaining cheese, and bake for 18-22 minutes, or until the cheese on top is bubbly and brown.

Source
Minimally adapted from BrokeAss Gourmet

Pumpkin Nutella Muffins (Muffin Monday)

If you know me, you know that I am obsessed with all things Nutella, and all things pumpkin.  And this obsession only intensifies when I pregnant.  Needless to say these little muffins made me a very VERY happy woman today!

Ingredients
3/4 c + 1/8 c flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
heaping 1/2 tsp nutmeg
3/4 c granulated sugar (can subsitute 1/4c brown sugar)
1/4 c canola oil (I ran out and used extra light olive oil)
1/6 c water
1/2 c canned pumpkin (not pie filling)
1 egg
1 tsp vanilla extract

Directions
Preheat oven to 350 and spray muffin cups w/ cooking spray.  Whisk wet ingredients + sugar in large mixing bowl, then whisk the rest of the dry ingredients in a medium mixing bowl.  Then fold dry ingredients into wet.  Divide mixture evenly into muffin cups, then add a spoonful of Nutella to the top of each.  Swirl with toothpick until marbled.  Cook for 15-18 minutes or until toothpick comes out clean.

Note
This recipe yields about 8 regular size muffins.  Since I had a large playgroup I doubled the recipe.

Source
Originally saw idea on 2 Peas and Their Pod, but found the muffin adaptation from Baking with Buttermilk in the comments.

Swiss Chard & Artichoke Dip

Don't be fooled by the name, this stuff is awesome!  I started getting a CSA box recently and have had to really push outside of my comfort zone to find new ways to use up all the interesting veggies.  This is a delicious variation on Spinach and Artichoke dip, and was the perfect dish to take to a recent Moms Night Out with my girlfriends.

Ingredients
1/4c olive oil
1c onion, finely chopped
6 cloves garlic, minced
1 bunch Swiss chard, leaves & stalks separated and each chopped into small pieces
1 14oz can artichoke hearts, drained, rinsed, and chopped into small pieces
4oz chive & onion cream cheese spread (or plain cream cheese)
1/2c plain yogurt
1/4c mayo (I used Miracle Whip since it was all I had on hand)
1 1/2c Pecorino Romano, finely shredded
2 tsp Worcestershire sauce
Salt & Pepper to taste

Directions
Saute onion and chard stalks in olive oil until soft and onion is translucent.  Add garlic and cook a minute or two more.  Add chard leaves and artichoke hearts, then cover and cook until soft (remove lid if there is too much moisture).  Add remaining ingredients and cook until soft and thick (10-15 minutes).  Serve with crackers or bread and enjoy!

Source
In My Kitchen Garden

Notes
I topped a burger with this for lunch yesterday and it was so yummy!!!  Might try it as an out of the ordinary nacho topping too!!!

Chocolate Waffles

I was looking for something to make breakfast special for my kiddos on Valentine's Day.  These were a perfect way to start the day and show my little ones a little extra love.

Ingredients
1c all purpose flour
1/2 c wheat flour
3 Tbsp sugar
1/2 c cocoa powder
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3 large eggs, beaten
4 Tbsp butter, melted & slightly cooled
1 tsp vanilla extract
2 c buttermilk, room temp.
3/4 c mini chocolate chips

Directions
Preheat waffle iron.  Whisk together dry ingredients.  In a seperate bowl, mix together wet ingredients.  Mix wet and dry until just combined.  Add chocolate chips.  Cook until crispy.

Source
Annie's Eats

Notes
The batter seems way too liquid-y for waffle batter, but it turned out great!  Make sure to cook it long enough to get the crisp!

Real World Wednesday - The Deacon's Wife's Pasta

A few months ago, we were invited to a liturgical minister's appreciation dinner at church.  I thought the food was delicious, but I like most food, so no surprise there.  It wasn't until Philip said "If you made dinner's where the vegetables actually tasted good, like this one, I'd eat it all the time!," that I knew I HAD to have this recipe.  This is so easy to make, and is definitely a crowd pleaser.  It also makes a lot!  I would halve this if you are making it just for your family.  Otherwise, this would freeze well if you want to freeze half and then reheat in a casserole dish in the oven.

Ingredients
16 oz penne, cooked according to package directions
1 bell pepper, chopped
1 medium onion, chopped
1 lb smoked sausage, cut in half lenthwise and then cut in 1/2 inch slices
2 medium zucchini, cut in half lenghtwise and then cut in 1/2 inch slices
1/2 c corn
italian seasonings of choice, to taste
1 24oz jar marinara sauce (or equal of homemade)
Shredded parmesan

Directions
Brown the sausage in a skillet and set aside.  Saute onion, bell pepper, and zucchini in same skillet, adding olive oil if needed, until onion is translucent and veggies are crisp tender.  Return the sausage to the pan, add the corn, seasonings and marinara sauce and toss all.  Top with shredded parmesan and serve!

Gingerbread Waffles

Yum.  That's all I can say about these.  The texture was the best of any waffles I've ever made, and the taste was right on.  Slightly gingerbready without being super overwhelming.  Even my husband, who is not a gingerbread fan, said these "weren't too bad," which is high praise coming from him.  And there is nothing like waffles and eggs for dinner to make children sigh in contentment.  A+ all around. :)

Ingredients
2 c flour
1/4 c sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp grated nutmeg
1/4 tsp ground cloves
4 large eggs
6 T unsalted butter, melted and cooled
1 c milk
1/2 c sour cream
3 T unsulfured molasses

Directions
Combine dry ingredients in a bowl.  Whisk wet ingredients in a separate bowl.  Combine wet and dry until just incorporated and cook on your waffle iron according to the manufacturer's instructions.

Source
Annie's Eats

Notes
If you want to make it a bit healthier, I saw an idea in the comments sections on the sources blog to switch the 2 cups of flour for 1 c wheat flour and 1 c cake flour to keep the same texture.

Teriyaki Beef Lettuce Wraps

I have never given Michaela lettuce before, so I was pretty impressed that she ate this.  I think that since she is used to eating burritos, this was a little bit more appealing to her than it would have been otherwise.  Rafael loved it too, but he just ate a bowl of rice and meat.

Ingredients
1 c long grain rice, prepared according to package directions
1 lb ground beef
1 1/2 c milk
1/2 c teriyaki sauce
1/2 Tbsp cornstarch
2 carrots, shredded
1 clove garlic, minced
1 tsp ground ginger
2 green onions, sliced
juice from 1/2 lemon
8 leaves Romaine lettuce

Directions
Brown the ground beef in a skillet.  Drain grease.  Add milk, teriyaki sauce, cornstarch, carrots, garlic, and ginger.  Simmer about 10 minutes or until sauce is thickened.  Add onions and lemon juice.  To serve, put some rice on each leave and top with the meat mixture.

Notes
The smaller leaves near the center of the head of Romaine are perfect for kids!  They are more rigid and curved so they hold the food in more easily.

Source
Adapted slightly from Dairy Goodness

Muffin Monday - Pumpkin Cornbread Muffins

Another pumpkin recipe this morning!  I made these to go with our Pumpkin Chili, and they were just perfect!  Sweet yet cornbready, I could easily eat these alone for breakfast as well.

Ingredients
1 1/4 c flour
3/4 c cornmeal
2/3 c light brown sugar
1 T baking powder
1/2 t salt
1/2 t nutmeg
1/2 t cinnamon
3/4 c pumpkin
3/4 c buttermilk
1/4 c butter, melted
2 eggs, room temperature
2 T honey
turbinado sugar for sprinkling

Directions
Preheat oven to 350 and prepare muffin tins with cooking spray or muffin liners.  Combine dry ingredients in a mixing bowl.  Combine wet ingredients in a second mixing bowl.  Combine wet and dry until just moistened and pour into prepared muffin tins.  Sprinkle sugar over the top and bake for 20-25 minutes (12-15 if using mini tins) or until edges have just begun to color.

Source
The Motherload

Notes
If you don't have buttermilk, just add a tablespoon of lemon juice to every 1 cup of regular milk and let sit for 5 minutes.

*Edited 9/30/11 to add: I've linked up to CreateLive's pumpkin recipe linky!

Pumpkin Chili

This was a delicious recipe that we really enjoyed on our Pumpkin Family Night.  I didn't think it tasted very pumpkin-y, but it's nice to know that it's there, imparting all of it's nutritious yumminess on our bodies.

Ingredients
1 c onion, chopped
1 green bell pepper, chopped
1 red or yellow bell pepper, chopped
1 clove garlic, minced
1 lb ground meat (I used chicken)
1 (14.5oz) can diced tomatoes
1 (14.5oz) can black beans
1 1/2 c corn
2 c pumpkin puree
1-2 c chicken broth (to desired consistency)
2 t chili powder
1 t cumin
Salt & Pepper to taste
cheddar cheese, shredded

Directions
Saute onion, bell pepper and garlic in olive oil until tender.  Add meat and cook through.  Add the rest and simmer about 20 minutes or until tastes are melded.  Top with cheese and serve.

Source
All Recipes via 2 Teaching Mommies

*Edited 10/28 to add: I've linked this up to Family Food Fridays at Get Healthy Cheap.  Check it out to see more healthy family recipes!

I've also linked up to Susieqtpies Scraps of Life's Halloween Linky Party.  Check her out for more fun Halloween recipes and ideas!

*Edited 9/30/11 to add: I've linked up to CreateLive's pumpkin recipe linky party!

Spicy Pumpkin Pinwheels

I love these!  They are so tasty and cute, I'm pretty sure these will become one of my staples for my annual Halloween party.

Ingredients

1 package jalapeno cheddar wraps

cream cheese

green chile dip

cilantro leaves

toothpicks cut in half

Directions

Mix cream cheese and green chile dip to desired consistency and taste.  I didn't really measure but it looked to be about a 2:1 dip to cream cheese ratio.  Spread on wraps, roll up, and slice.  Place a leaf of cilantro on top of each slice and secure with half a toothpick to create the stem.

Source

Adapted from Little Family Fun

Notes

Green chile dip is probably a regional dip, but if you are looking for a similar taste you can try mixing canned green chile into sour cream.

*Edited 9/30/11 to add: I'm linking up to CreateLive's pumpkin recipe linky!

Muffin Monday - Pumpkin Apple Muffins

Have you ever had the kind of morning where there is just no time for breakfast at all?  Yeah, me too.  One of my new goals is to make a batch of muffins once a week to have on hand for the times where we need to eat breakfast or snacks on the run.  First up is a seasonal recipe that indulges my deep love for pumpkin!

Ingredients
1 1/3 c flour

2/3 c whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin spice
3 T applesauce
1/4 c honey
1 egg
1/2 c milk
1/2 c pumpkin puree
1 medium Apple, peeled and grated

Directions
Mix all dry ingredients together.  Mix wet ingredients together.  Then mix the dry ingredients with the wet and pour into greased muffin tins.  Bake in a 350 degree oven for 10-15 minutes if making mini muffins and 18-20 minutes for full size muffins.

Source
Weelicious

Notes
*This is not a super sweet recipe.  Again, I wanted to be able to use it as a relatively healthy breakfast or snack.  If you want to sweeten it up a little bit, I would reccomend adding another 1/4c of sugar or some chocolate chips (like I did for the one above!).


*Edited 10/21 to add: I've linked this up to Family Food Fridays at Get Healthy Cheap.  Check it out to see more healthy family recipes!

Real World Wednesday - Frito Pie

I know what you're thinking, but this isn't your idea of frito pie. New Mexican frito pie uses real red chile, not Texas chili. This is so delicious, in my family it is a staple party food. It goes a long way and is a definite crowd pleaser, so give it a try! Halve or quarter the recipe if you are making this for a small family. There are variations at the bottom of the recipe that make the recipe a bit easier.

Ingredients

1 lb beans, prepared according to package directions

12 dried red chile pods, rinsed & stems and seeds removed

36 oz water

1/2 tsp salt

2 cloves garlic, minced

1/2 tsp oregano

2 T flour

1 lb ground beef

1 clove garlic

1/4 c onion, chopped

vegetable oil

1-2 bags frito chips

16 oz cheese, shredded (cheddar, mexican blend, etc)

1 head lettuce, shredded

1-2 tomatoes, diced

Directions

1. Soak chile pods in warm water until soft (~3 minutes). Rinse of remaining seeds, remove veins, and bring to boil in a saucepan of water. Lower the heat and simmer for 20 minutes. Place the pods in a blender with half of the cooking liquid. Reserve the rest of the liquid. Add salt, garlic, oregano, and flour. Blend until smooth and set aside.

2. Cook onion and garlic in a skillet with vegetable oil until clear. Add ground beef and cook thoroughly. Drain. Place chile back in saucepan with cooked meat and simmer about 10 minutes or until it becomes a tomato sauce consistency. Add water (or reserved chile liquid if using pods) if needed to reach desired consistency. To assemble frito pies, place chips in a bowl and top with beans, chile, cheese, lettuce, and tomatoes.

Easier Variation: Instead of preparing chile as in step one, prepare chile using chile powder according to package instruction.

Easiest Variation: Instead of using chile pods or powder, use frozen prepared red chile sauce. If you are not in an area that sells this, stick to the pods or powder. Whatever you do, DO NOT use enchilada sauce. That is not the same at all!

Fresh Peach Salsa

When I saw that peaches were on sale this week, I knew I had to make this. This is the first time I've made a fruit salsa and I loved it!

Ingredients

4 firm ripe yellow peaches, chopped

2 T green onions

1 jalapeno, minced with ribs, stem and seeds removed

juice from 1 lemon

3 T fresh mint, chopped

1 T ginger, fresh grated

1 T sugar

Directions

Place all ingredients in a food processor and pulse until it reaches your desired consistency. (7 times was perfect for me).

Source

Adapted from Simply Recipes*

*Their server is temporarily unavailable, I'll update link when it is corrected

Lemon White Chocolate Mousse Berry Parfait

I made this in July for our Independence Day themed cooking club and boy was it delicious! I realize that summer is quickly coming to a close but if you have a little bit of warm weather for a BBQ left in your neck of the woods, this is the perfect light dessert. You are basically layering a lemon mousse and a white chocolate mousse with berries.

Ingredients

5 large egg yolks

1/2 c sugar

juice from 1 lemon

zest from 1 lemon

pinch of salt

1/4 c + 2 2/3 c heavy whipping cream divided

3.5 ounce white chocolate chips, or bars finely chopped

4-5 c assorted berries (I used raspberries, strawberries, blueberries, and blackberries)

Directions

Whisk the egg yolks, sugar, lemon juice & zest, and salt constantly in a saucepan over medium heat until it starts to thicken. It should read about 170 on an instant read thermometer. Place in a separate bowl to cool to room temperature, covering with plastic wrap that touches the surface so that a skin doesn't form. Meanwhile, melt the white chocolate and 1/4 c heavy cream together until incorporated, and remove to a separate bowl to cool to room temperature.

When both mixtures have cooled, whip the remaining whipping cream until it forms stiff peaks and divide between the two bowls. Fold until well incorporated in each. Layer the lemon mousse, berries, and white chocolate mousse in your serving containers and serve immediately, or refrigerated until ready to serve.

Source: Minimally adapted from Annies Eats

Real World Wednesday - Avocado & Cucumber Salad

Remember those Quesaninis I made a while back that were inspired by a friend? Well she struck gold again with this delicious salad she made for dinner on the night of our choir practice. I ended up making a dressing out of pureed avocados, which while quite yummy, didn't quite pair as well with this particular salad as the simple vinaigrette that my friend used. Experiment with a dressing of your choice, I promise you won't be disappointed!

Ingredients

Avocados, sliced

cucumbers, sliced

dressing of choice

Directions

Toss all ingredients together and serve!

Source

A friend

Real World Wednesday - Bacon & Spinach Beans

This is a delicious side dish that my grandma used to make. I wasn't sure if it would be too spicy for Michaela, but at a friends house earlier that week she had become addicted to salsa so I thought it was worth a try. Apparently she takes after her mama because she loved it!

Ingredients

4 c Pinto Beans, cooked

1/2 c Onions, diced

1/2 package Bacon

2 c Spinach, steamed

1 T Red Chile Powder

Directions

Fry the bacon until crispy, then drain it, crumble it and set aside. Reserve 2 tablespoons of the drippings. Saute the onion in the drippings, then add spinach, chile, and beans, mixing together. Sprinkle the top with bacon and serve.

Source

Family Recipe

Blackberry & Strawberry Cobbler

I had my sister over for dinner last week and had wanted to make an apple pie or cobbler for dessert. I didn't have any apples and didn't have time to go to the store so I used the fruit I already had in my refrigerator. I topped it off with homemade whipped cream, but this would be great with ice cream too. This was super quick to make and so amazingly delicious! I ended up taking the leftovers to my Picnic themed Cooking Club the next day, otherwise I knew I would have finished off the whole thing myself!

Ingredients

1 c flour

2 teaspoon baking powder

1/2 teaspoon salt

1 c sugar

1 c milk

1 stick butter (1/2 c)

1 c blackberries

1 c strawberries, sliced

Directions

Put the stick of butter in a 8x8 baking dish or a 10 inch pie plate. Put the dish in a 350 degree oven until melted. Meanwhile mix together the flour, baking powder, salt, sugar and milk to create a slightly lumpy batter. Pour the batter over the melted butter and top with berries. Return dish to oven and bake for 30-45 minutes or until the top is browned and the edges are started to pull away from the dish.

Source

Adapted from Mommy's Kitchen

Lemon & Sun Dried Tomato Pasta

This is a light pasta dish, perfect for summer. It would pair well with chicken or steak and a light side salad. This is quite lemony, so if you want a more subtle flavor, add the lemon juice to taste (or none at all).

Ingredients
1/4 c garlic, lemon and basil infused olive oil
1/2 box spaghetti, cooked according to package directions
1/2 c sun dried tomatoes, julienned
juice from 1 lemon (optional)
parmesan cheese (optional)

Directions
Combine all ingredients and serve.

Source
Inspired by The Entertaining Kitchen