Petite Lasagnes

I still like to enjoy my favorite foods while I am watching what I eat.  I just have to enjoy them in mini size!  I am ok with that!  These only came out to being 191 calories for each one.  Put it with a side salad and a whole wheat baguette slice, and you have yourself a delicious meal!

Rating: 4 stars  Difficulty of Recipe: 3 stars
Review:  I thought these were going to be a lot harder to make but they were pretty simple to assemble.  Once they were assembled they only took 10 minutes to cook!  I left the onion and mushroom out just because I didn't want to risk the kids not eating them.  These were delicious and we will be making them again.

Ingredients:
12 oz raw ground turkey
1/4 tsp salt
1/4 tsp pepper
1 cup chopped onion
1/2 cup chopped mushrooms
14.5 oz can crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 tsp dried oregano
1/2 tsp basil
1 1/2 cups part skim ricotta cheese
24 small square wonton wrappers
1 1/2 cups shredded mozzarella cheese

1.  Preheat the oven to 375.  Heat a large skillet over medium high heat and add the turkey, mushrooms, salt and pepper.  Cook the turkey until it is cooked through.
2.  Add the garlic and stir constantly for about 30 seconds.  Add the can of crushed tomatoes and 2 tsp oregano.  Bring the pan to a gentle boil.  Reduce the heat to low and let simmer for 10 minutes.  Set aside.
3.  In a large bowl combine the ricotta cheese, a pinch of salt and pepper, and the remaining teaspoon of oregano, and the basil.  Combine and set aside.
4. Coat a 12 cup muffin tin with non-stick cooking spray.  Place one wonton wrapper into the bottom of each cup pressing firmly on the bottom and sides.
5.  Using half of the ricotta mixture, divide it among the 12 muffin cups.  Spoon it so it is on the bottom.  Then using half of the turkey meat mixture, spoon it evenly over the ricotta filled cups.  Sprinkle each cup with 2 tsp of mozzarella.
6. Gently press another wonton wrapper on top of the mozzarella layer.  Repeat the process distributing the remaining ricotta mixture and turkey mixture.  Top with mozzarella.
7.  Bake for 10 minutes of until the cheese has melted.
8.  Let the cups cool for a few minutes, remove from the pan and serve!
Recipe From Six Sisters Stuff
  
Nutrition Info for 1 petite lasagna:
Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g

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Slow Cooker Cream Cheese Chicken Chili

I love an easy recipe for a busy day!  You dump the chicken in, a few cans of veggies and top it with my favorite.... cream cheese!  Let the slow cooker do its thang and have a delicious and warm meal ready for the family.  I got this recipe down to 189.16 calories per cup!  And yes I had to add the .16 for those that get technical about the calories.  I was seriously shocked.  I did my calculations like five times to make sure they were correct!  And then it fills you up too!  I could hardly finish the cup!  It was so delicious and I loved the perfect blend of spices that made this chili absolutely delish!

Rating: 3 stars  Difficulty of Recipe: 1 star
Review:  I loved not having to sacrifice on taste and flavor to have such a low calorie soup.  This was so amazing with all of the spices and cream cheese in it.  I will be making this again!

Ingredients:
2 chicken breasts, can use fresh or frozen
1 can Rotel Tomatoes
1 can corn kernels, do not drain
1 can black beans, rinsed and drained
1 pkg ranch dressing mix
1 Tablespoon cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 8 oz package fat free cream cheese

1.  Spray Slow cooker with cooking spray and lay chicken breasts in the bottom.
2. Dump the can of undrained corn, drained and rinsed black beans, and rotel on top of the chicken.
3. Put ranch seasoning packet, chili powder, onion powder and cumin on top.
4.  Stir to combine and top with block of cream cheese.
5.  Cook on low for 4-6.  Stir if you can after about 2-3 hours.
Recipe from Rita's Recipes

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Snickerdoodle Blondies

Since the kiddos were home from school today they always like me to bake them a treat.  We are {obsessed} with snickerdoodles of any form and these snickerdoodle blondies sounded like heaven.  Ok so I have a confession.  I didn't eat one.  Can I just tell you how torturous and horrible my day was?  First of all mixing the brown sugar and butter and all of the delicious ingredients together.  Then smelling it cook in my oven for approximately 25 minutes with the smell of cinnamon filling my house.  Then taking them out of the oven and smelling them again.  Then cutting them square by square and giving them to my boys.  At this point I was shriveled up into a ball in the kitchen while my son said, "MOM this is five stars!!  They are so good I feel like I am going to pass out!!  Oh my gosh mom!  These are the best treats that you have made!!"  Today was hard my friends.  I contemplated canceling my cruise and giving up on my diet just so I could eat the whole pan.  Why?  Why?  Today sucked.  I just have to make it one more month and then as soon as I walk off of that cruise ship I am finding an oven and making a batch of these!

Rating: According to my 9 year old 5 stars  Difficulty of Recipe: 2 stars
Review:  It was so easy to whip up a batch of these!  And I could tell that they were perfectly moist and looked delish.  Will give proper review after my cruise!

Ingredients:
2 2/3 cups flour
2 tsp baking powder
1 tsp salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 Tbsp vanilla

Cinnamon topping:
2 Tbsp white sugar
2 tsp ground cinnamon

1.  In a mixing bowl, combine flour, baking powder and salt set aside.
2. Combine the butter, eggs, brown sugar, and vanilla.  I used my mixer and it worked great!
3. Add in the dry ingredients.  (Flour, baking powder, and salt.)
4. Spread in a greased 9x13 dish.  The batter will be thick almost like a cookie mixture.
5.  Combine the cinnamon topping ingredients and sprinkle over the top.
6.  Bake at 350 degrees for 25-30 minutes or until top springs back when pressed.
Recipe from Pearls, Handcuffs, and Happy Hour

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Pannukkau {Finnish Pancake}

My hubby's mom is Finnish.  Her parents literally came over to America on a boat from Finland.  When I met my hubby's parents for the first time, they made Pannukakku for breakfast.  It was so fun having her teach me how to make this and it was surprisingly easy.  One of my favorite memories with them was the weekend I spent meeting them in Chicago.  I was seriously amazed at how delicious this pancake was.  It is hard to describe a finnish pancake.  Basically if a crepe, a custard, a pancake and french toast had a baby, this would be it!  Doesn't that just sound amazing??  All of your favorite things rolled up into one!

My hubby's mom would make him these pancakes every year on his birthday.  So guess who just had a birthday?  The hubs.  But this birthday was a little more special than the rest.  He turned 30!!  I had to make him pannukakku of course and then completely surprised him with a getaway to a resort, snow tubing, a nixon watch, and the best tickets that I could buy to the Avalance vs Blackhawks game in Denver!  Woot woot!  I am a great wife like that.  We had such a fun day together.  I am so glad that after a year of asking his mom for the recipe to this that I finally got my hands on it!  This is one delicious pancake!

Rating: Definitely 5 stars!  Difficulty of Recipe: 2 stars
Review:  These are so excellent and easy.  You probably have all of the ingredients on hand and ready to make.  You can serve them up with fresh fruit on top, whip cream, syrup, or even some jam.  I also served it with peppered bacon and found a new and delicious technique to make them in the oven.  I will never make bacon on the stove again!  This is a favorite family recipe that we will be making again and again!

Ingredients:
4 eggs
3/4 teaspoon salt
2 1/2 cups milk
1 cup flour
1/4 cup sugar
4 Tablespoons butter

1. Preheat the oven to 400.  Place the butter in a 9x13 and put into the oven to melt and become slightly bubbly.
2. Whisk together (I do this in my kitchenaid) the 4 eggs until combined.
3. Add the flour, milk, salt, and sugar.  Blend together until batter is thin.
4. Pull the pan out of the oven with the melted butter that is slightly bubbly.
5.  Gently and slowly, pour the batter on top of the melted butter.
6.  Cook for 30 minutes.  When it is done, it will be golden brown around the edges and bubble up especially over the sides.


Peppered Bacon
Ingredients:
Bacon (I used the yummy thick stuff)
ground black pepper
brown sugar

1. Preheat the oven to 400 degrees.
2.  Line a baking sheet with aluminum foil.
3. Place the bacon laying side by side on top of the aluminum foil.
4.  Bake about 15-20 minutes or until desired crispness.
5. Once done, transfer to paper towels so that the excess grease can drain.
Peppered Bacon Recipe from The Baker Upstairs

Look at how much fun I had reminding my cute hubby that he is 30!  I did buy him over the hill decorations.  Except now I think over the hill is at least 60 these days!

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Baked Parmesan Chicken

I have been seeing this recipe everywhere on Pinterest.  So I thought it was time to give it a try.  Mind.blown.  Oh my amazingly delicious chicken!  Let's just say my abnormally picky eater ate the whole thing!  You know what that means?  5 stars!  This was easy to mix all of the ingredients together and it came out perfectly!  Tons of delicious flavor in this chicken and the parmasan cheese makes it amazing!  I already invited my family over for dinner just so they could have this mind blowing experience!  Loved it.

Rating: 5 stars Difficulty of Recipe: 1 star
Review: Honestly thinking about how delicious this chicken was makes me want more!  I always get nervous baking chicken and want them to be cooked throughout.  I always cut my chicken in half to make tenders.  Since I have a family of 4 I cooked this in a 9x9 and used 3 chicken breasts cut in half.  I also put a thin layer of the sauce on the bottom so that the chicken would be perfectly moist! 

Ingredients:
6 chicken breasts
1 cup light mayonaise or greek yogurt (I used 1/2 of each and it was delish!)
1/2 cup parmesan cheese, and reserve more for top
1 1/2 tsp seasoning salt
1/2 tsp pepper
1 tsp garlic powder

1.  Preheat the oven to 375 degrees and spray a 9x13 pan with cooking spray.  Lay the chicken inside the pan.
2. Mix together all ingredients.  Spread the mixture evenly over each piece so that the chicken won't dry out while baking.
3. Sprinkle the top with fresh parmesan on the top of the chicken.
4.  Bake uncovered for 45 minutes.  Enjoy!
Recipe from My Kitchen Escapades

Slow Cooker Asian Chicken

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My picky 5 year old hasn't eaten dinner with us for two weeks now.  Just smelling the food makes him gag!  I have never met a pickier person ever.  So I found this recipe for Slow Cooker Asian Chicken.  She said it was her favorite recipe and it only takes 5 minutes to prepare.  I thought ok!  I think my picky eater might like this and it looks delicious and easy.  Sure enough it took less than 5 minutes to throw into my slow cooker and it was the BEST thing I have eaten.  My 5 year old devoured it and left nothing on his plate.  You all know that I love Asian food and I could have it at least once a week!  The sauce on this chicken was so wonderful and savory!  You know it is good when you already want to make the recipe again in the same week!!

Rating: 5 stars  Difficulty of Recipe: 1 star
Review:  This gives an option of using a liner in your crockpot for easier clean-up.  I didn't use one and the clean-up wasn't bad, but the Oyster Sauce tends to make it stick a little more.  Also don't let the oyster sauce scare you.  It doedn't give it a fishy taste at all.  The flavor of this chicken is amazing!  I would make this meal every week!

Ingredients:
4 boneless skinless chicken breasts
1/4 cup soy sauce
1 Tbsp Worchestershire Sauce
1 Tbsp quick-cooking tapioca  (This is found by the jello.  It is in a little box either on the very top of very bottom of the shelf.)
1 tsp minced garlic
1 Tbsp Brown Sugar
2 Tbsp Oyster sauce

1.  Spray slow cooker with cooking spray or put a liner in it.  
2.  Place Chicken breasts in slow cooker.
3.  In a small bowl whisk together soy sauce, worchestershire sauce, quick-cooking tapioca, minced garlic and oyster sauce.
4.  Pour over chicken and if using a liner tie up the liner.
5.  Cook on low for 4-6 hours.  Serve over rice and enjoy!
Recipe from 365 Days of Slow Cooking  

Skinny Buffalo Chicken Dip

I loved how easy and delicious this dip was.  Seriously.  It took me minutes to dump all of this together.  And I took the recipe and made it a little better for you.  Because we are all still trying to watch what we eat right?  Even though the super bowl is coming up and we all like to have delicious food while we watch the game.  This is such an easy and delicious appetizer to bring to any party!

Rating: 4 stars  Difficulty of Recipe: 1 star
Review: I decided to use bleu cheese dressing but I think I am more of a ranch kind of girl. I think that the next time that I make this I will use ranch but still put the bleu cheese crumbles throughout.

Ingredients:
8 fat free ounces cream cheese, softened
1/2 cup reduced fat blue cheese or ranch dressing
1/2 cup Buffalo or Red Hot sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (9.75 each) Premium Chunk chicken breast, drained, or 2 cups shredded cooked chicken

1. Place cream cheese first into the bowl.  Stir that until it is smooth.
2.  Add the rest of the ingredients.
3. Bake at 350 for about 20 minutes or until heated through.  Or Warm in the microwave about 2-5 minutes until heated through.
Recipe Adapted From Home Cooking