Biggest Loser Pancakes

Ingredients:

6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla 



Instructions:

In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.

Number of Servings: 3

These taste just like normal pancakes!

Honey Spiced Glazed Chicken

Recipe from http://www.nutmegnanny.com

INGREDIENTS:

1 package boneless skinless chicken thighs (you should get about 8 thighs per package)
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon red pepper flakes
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons garlic powder
1/2 cup honey
2 tablespoons apple cider vinegar

DIRECTIONS:

Mix spices together and set aside.

Mix honey and cider vinegar and set aside.

Un-tuck chicken thighs so they are flat. Cover both sides in seasoning, set flat onto sheet pan. When all chicken as been seasoned put under broiler* (I put mine on low just so I don't worry about burning the chicken)

Cook for 5-7 minutes on one side and flip. Cook for a 5-7 minutes on other side. Flip again and then baste the chicken in honey/cider mixture. Be sure to really get the chicken covered. Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze. It may smoke a little but this is completely normal.

Take chicken out of oven and let rest for a few minutes before devouring. You don't want to burn your mouth with all that hot honey glaze!

* If you have a gas oven and your broiler is at the bottom you can bake the chicken at 400 degrees for about 15 - 20 mins.

Cheeseburger Crescent Casserole

1

lb ground beef, cooked, drained

1/2

cup ketchup

1/4

cup dill pickle relish

1 1/2

cups shredded American cheese (6 oz)

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1Heat oven to 375°F. In 10-inch skillet, mix beef and ketchup. Heat over medium-high heat until hot, stirring occasionally. Stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate.

2Separate dough into 8 triangles; roll up 1 inch on shortest side of each dough triangle. Place dough on top of meat mixture in spoke pattern with points towards center. Sprinkle with remaining 1/2 cup cheese.

3Bake15 to 20 minutes or until cheese is melted.

We were sceptical, but this was actually really good and super easy!

Rhodes Roll Pizzas

Recipe from http://cookingoncloverlane.blogspot.com

A quick, easy dinner. 
You need:
Rhodes dinner rolls for individual pizzas
pizza sauce
mozzarella cheese
parmesan cheese
assorted toppings
olive oil

The Rhodes dinner rolls are in the frozen food section.  They only take about an hour to thaw and even quicker if you use the fast thaw method on the back of the package.Smash then down or roll them out, whatever is easier till you get the desired shape.  I use a generous amount of olive oil on the baking pan…that’s the secret to a good homemade pizza I think.  We top with sauce, cheeses and pepperonis.

I bake mine at 400 degrees, maybe 10 or so minutes, middle oven rack.

One Pan Chicken & Roasted Romaine

So good and very healthy! Recipe from Studio 5

Ingredients:

• 4 skinless, boneless chicken breasts (Butterfly the chicken breasts.  Ours took about 45 mins to cook completely)
• Kosher salt, freshly ground pepper
• 3/4 c. Parmesan Cheese, divided
• 3/4 c. Panko (Japanese Breadcrumbs)
• 4 T Extra Virgin Olive Oil, divided
• 2 T chopped flat leaf parsley
• 3 Garlic Cloves, grated, divided
• 2 Large Hearts of Romaine, halved lengthwise
• 1 Lemon, cut into 8 wedges
• 1 baguette, sliced into crostini

Method:

Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment. Season the chicken with salt and pepper; place on prepared sheet. Combine 1/2 cup of Parmesan cheese, panko, 2 tbsp oil, parsley and 2 cloves of grated garlic in a medium bowl; season with salt and pepper. Coat chicken with panko mixture and return to baking sheet. Roast chicken until panko turns golden brown, about 10 minutes.

Drizzle romaine with 2 tbsp. oil and sprinkle with remaining grated garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with 1/4 cup Parmesan cheese and garnish with lemon wedges for squeezing over. Finally, place two crostini on each place to finish.

King Ranch Casserole

Recipe from http://homesicktexan.blogspot.com

Zach LOVED this recipe.  It was very spicy so I put my adjustments in ( ) for you.

Slightly Fancy-Pants King Ranch Chicken Casserole
Ingredients:
1 1/2 pounds of chicken, without skin and bones (2 cans chicken)
4 teaspoons of lime juice
1/4 cup of olive oil
3 cloves of garlic, minced
4 tablespoons of butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 10oz. can of Ro-Tel tomatoes, drained 
4 teaspoons ancho chile powder (2 tsp)
1 teaspoon of cumin
1 cup of chicken broth
2 tablespoons of flour
1/2 teaspoon of cayenne pepper
1/2 cup of half and half
1/3 cup of sour cream
1/2 cup of cilantro, chopped (I did not add)
3 cups of grated pepper jack and cheddar (Monterey jack cheese)
10 corn tortillas (Flour Tortillas)
Salt and pepper to taste.


Method:
1. Season the chicken with the lime juice, 2 teaspoons of ancho chile powder and a dash of salt. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes.
2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Taste and see if it needs more salt and pepper. Should yield about 3 cups.
3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.
6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
7. Preheat the oven to 350 degrees.
8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).
9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
12. Repeat the layering, leaving the cheese layer on top.
13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.

Old-School King Ranch Chicken Casserole
Ingredients:
1 cooked 2 1/2 pound fryer (cooked with cumin, onion, celery and garlic) shredded
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups of grated cheddar cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp. of chile powder

Method:
1. Preheat oven to 350 degrees.
2. Combine soups, broth, Ro-Tel tomatoes and chile powder; blend until smooth.
3. Place a layer of chicken in a greased casserole dish.
4. Add layers of tortillas, onion, bell peppers, cheese and sauce.
5. Repeat layers, ending with cheese.
6. Bake uncovered for half an hour or until brown and bubbling.