Blue Cheese and Pecan Stuffed Chicken

Original Recipe: http://www.foodnetwork.com/recipes/rachael-ray/bacon-wrapped-chicken-with-blue-cheese-and-pecans-recipe/index.html

My Version:

• 2 large pieces boneless, skinless chicken breast
• Salt and freshly ground black pepper
• 2 oz blue cheese crumbles
• 4 oz light cream cheese
  
• 1/4 cup toasted pecans, chopped
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup chicken stock
• 1/4 cup fat free half-and-half or cream
• 2 tablespoons grainy mustard
• Special equipment: toothpicks

1. Heat the oven to 400 degrees F.

2.  Pre-cook the bacon until it's still floppy and can easily wrap around the chicken.

3. Slice each chicken breast in 1/2.  Then cut a small pocket in each breast for the cheese mixture.

4. Season the meat with salt and pepper.

5. In a small bowl, mix together the cream cheese, blue cheese and pecans.

6. Stuff the seasoned chicken pockets with cheese/pecan mixture in equal amounts.  Wrap each piece with bacon and secure with toothpicks. 

7. Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking dish, place in the oven and cook 10 minutes more or until done.

8. While the chicken finishes, melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to low.

9.Serve chicken over rice or cauliflower mashed potatoes (http://culinarycreationsbyjill.blogspot.com/2009/10/cauliflower-mashed-potatoes.html)

Makes 4 servings.

Bruschetta Stuffed Portobello Mushrooms

Original Recipe: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226538

My Version:

• 2/3 cup chopped plum tomato
• 1/8 cup (1/2 ounce) shredded part-skim mozzarella cheese
• 1 teaspoon olive oil, divided
• 1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried basil
• 1/8 teaspoon coarsely ground black pepper
• 2 garlic clove, minced
  
• 4 (5-inch) portobello mushroom caps
• 2 tablespoons fresh lemon juice
• 2 teaspoons low-sodium soy sauce
• Cooking spray
• 1/4 cup grated parmesan cheese

1. Combine the tomato, parmesan cheese, 1/2 teaspoon oil, basil, pepper, and garlic in a small bowl.

2. Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard.

3. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, in skillet coated with cooking spray, and cook for 5 minutes on medium high heat on each side or until soft.

4. Drain mushrooms if they produce a lot of liquid.

5. Spoon 1/4 cup tomato mixture into each mushroom cap. Sprinkle 1 Tbsp mozzarella on top of each mushroom cap.

6. Cover and cook 3 minutes or until cheese is melted.

Makes 4 servings - 1 mushroom per serving

Nutritional Info per Serving:
Calories: 83
Fat: 3.5
Fiber: 2.5

Blue Cheese Stuffed Tenderloin

Follow this recipe exactly: http://www.foodnetwork.com/recipes/alton-brown/stuffed-tenderloin-recipe/index.html

• 1 to 1 1/2 pounds Beef Tenderloin with as little fat as possible.
  
• Kosher salt
• Freshly ground black pepper
• Olive oil
• 2-3 ounces blue cheese

1. Preheat the oven to 450 degrees F.

2. Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.

3. Salt and pepper the meat on all sides.

4. Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides.

5. Remove from the heat, tent with foil and allow to rest for 15 minutes.

6. After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string.

7. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes.

8. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.

4 Servings

Nutritional Info per Serving (used 2oz blue cheese):
Calories: 338
Fat: 19.13
Fiber: 0

Creamy Potato Soup

1 30-32 oz bag frozen cubed (Southern Style) Hashbrowns
3 cans condensed cream of potato soup
4 cups fat free chicken broth
3 carrots, diced
3 celery stalks, diced
1/2-1 cup diced onion
2-3 cloves garlic, minced
1 packet fat free ranch dressing mix
8oz reduced fat cream cheese, cubed

1. Dump the potatoes, carrots, onion, celery, and garlic in the crock pot.
2. Mix the soup, chicken broth, and ranch packet together in large bowl then pour on top of potatoes.
3. Cook on low 7-8 hours.
4. 1/2 hour before serving, add the cubed cream cheese and cook on low for 30 minutes until cream cheese is melted.

** Garnish with shredded cheddar cheese and crumbled bacon for a loaded baked potato taste. Not included in the nutritional info.

Makes 14 Servings, 1 cup each

Nutritional Info per Serving:
Calories: 137
Fat: 4.19
Fiber: 2.2

Apple Pecan Pork Chops

Original Recipe: http://www.kraftfoods.com/kf/recipes/apple-mustard-stuffed-pork-chops-53701.aspx

My Version:

4 large boneless pork chops
1/2 cup diced apple
1/4 cup chopped pecans
2 Tbsp honey dijon mustard
2 Tbsp honey
10 Reduced Fat Ritz Crackers coarsely crushed
salt and pepper to taste

1. Mix together the apple, pecan, crackers, 1Tbsp honey and 1Tbsp mustard and set aside.
2. Mix together the remaining mustard and honey.
3. Coat the pork with salt and pepper on each side.
4. Brush one side of the pork with the honey mustard from step 2 and place glazed side down in a skillet over medium high heat.
5. While the first side is cooking, coat the chops with the remaining honey mustard mixture.
6. Cook for 3-4 minutes on each side.
7. Spoon equal amounts of the apple pecan mixture on top of each pork chop.
8. Cover and reduce heat to medium.
9. Cook for 10 minutes or until pork chops are cooked through and the apples are steamed.

Makes 4 Servings

Nutritional Info per Serving:
Calories: 280
Fat: 15.18
Fiber: 1

**Note: if the pork chops are thick enough, more than 1 1/2 inches thick, then they may be stuffed with the apple pecan mixture. Follow the directions in the Kraft recipe posted above.

Breakfast Casserole

8 eggs or 2 cups Eggbeaters
2 cups skim milk
6-8 slices bread
3/4 pound sausage
1/2 cup diced green pepper
1 cup 2% milk shredded cheese
1 Tbsp ground dry mustard
Fresh black pepper

1. Grease a 9x13 glass baking dish with cooking spray.
2. Either layer the bread or tear into chunks and cover the bottom of the dish.
3. Sprinkle meat, peppers, and cheese on top.
4. Mix eggs, milk, mustard, and pepper.
5. Pour egg mixture on top of bread and meat.
6. Cover and place in the fridge for minimum 8 hours or over night.
7. Bake at 350 for 45-55 minutes or until set.

Makes 8 servings

Nutritional Info per Serving:
Calories: 264
Fat: 11.21
Fiber: 1.1

**Note: any breakfast meat may be subbed for the sausage. Nutritional info should be adjusted accordingly.

Italian New Potato Bake

Original Recipe: http://www.kraftfoods.com/kf/recipes/italian-new-potato-bake-54224.aspx


My Version:

1/4 cup Kraft Free and Zest Italian Dressing
2lbs red potatoes sliced into bite size chunks
2 cloves of garlic minced
Italian Seasoning
1/4 cup grated parmesan cheese

1. Pre-heat oven to 400.
2. Toss all ingredients together in a large bowl.
3. Spread potatoes evenly on a large 15x10 baking sheet greased with cooking spray.
4. Bake for 45 minutes until potatoes are cooked through, stirring once after about 30-35 minutes.

Makes 8 Servings

Nutritional info per Serving:
Calories: 95
Fat: 0.87
Fiber: 1.9