Pumpkin Cream Cheese Bars

 

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Rating: 5 Stars

Cost: $

Comments:  These low fat, weight watchers friendly, ooey gooey pumpkin bars are beyond good!  I made them for my inlaws and they were gobbled up!  They're super easy and fast to make and they're not overly sweet which makes them good to eat any time of day!  I absoluetly love this recipe and will coming back to it again for fall parties, tailgates, etc.  Delicious!

Ingredients:
15 oz. can of pumpkin
8oz. pkg of reduced fat cream cheese (softened)
1 box angel food cake (1 step, the kind where you only have to add water)
3/4 cup water
1/2 tsp cinamon
1/4 tsp pumpkin pie spice (original recipe didn't call for this but I added it in for some extra flavor)
2 tbsp water (to be mixed with cream cheese)
1/4 tsp vanilla (this is optional to add to the cream cheese, the original recipe didn't call for it but I added it in to make the cream cheese a little more flavorful)

Directions:
Heat oven to 375 degrees.  Spray a 9x13 baking dish with pam.  Mix angel food cake mix, pumpkin, 3/4 cup water, cinamon, and pumpkin pie spice together (this mix will become really fluffy, that's ok!)  In a seperate bowl, mix softened cream cheese, 2 tbsp water, and vanilla until smooth.  Pour half of the pumpkin batter into the baking dish, then drizzle half of the cream cheese mixture over top.  Use a spoon to swirl it around.  Add the remaining pumpkin mix on top, followed by the remaining cream cheese mixture.  Again use a spoon to swirl the cream cheese around.  Bake for 35 min. or until a tooth pick comes out clean.  Enjoy!

Maple-Roasted Chicken with Sweet Potatoes

Rating: 5 stars

Cost: $

Comments:  I had a bunch of sweet potatoes and some chicken and went on the hunt for an easy one dish dinner that included these two ingredients when I came across this little gem of a recipe.  It was sooo easy and super delicious.  My husband and 20 month old both loved it... I will definitely be making this one again!

Ingredients:

• 1 3 1/2- to 4-pound chicken, cut into 8 pieces (I used a package of chicken tenders that were 1.25 lbs. but you could also just use 4-6  chicken breasts)
• 1 yellow onion, cut into 1-inch wedges (I only used 1/2 the onion)
• 2 small sweet potatoes, peeled and cut into 1-inch chunks (next time I will use 3)
• 2 tablespoons olive oil (I only used one tablespoon)
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons maple syrup (I used 4 tbsp of regular reduced calorie syrup)
• 6 sprigs fresh thyme (I didn't have thyme so left it out 
 

Directions: Heat oven to 400° F. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.

Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes (mine only took 45 min. since I used less chicken). Let rest for 10 minutes before serving.

Grilled Chicken Skewers & Grilled Caesar Salad

Rating: 5 Stars

Cost: $

Comments: I got this recipe out of a grilling cookbook, and instantly wanted to try it. Who ever heard of grilling a Caesar salad?! Not me! It all turned out terrific and it really wasn't that much work either. Pretty simple for being super yummy!

Ingredients:
2 boneless skinless chicken breasts
1 cup BBQ sauce (I used Sweet Baby Ray's)
2 whole heads romaine lettuce (I used 1 head of iceberg).
1/2 cup extra-virgin olive oil
1/2 cup shallot, minced (This is similar to onion. I did not use this because we didn't have it at the time).
1/2 cup garlic minced
Salt & pepper
Bamboo skewers soaked in white wine for 1 hour (I soaked mine in water)
1 cup balsamic vinegar
1 jar of Caesar Dressing


Directions:
Cut the chicken breasts lengthwise into four equal slices. Place chicken in Ziploc bag with BBQ sauce (I also add a little melted butter to the mixture); seal; and marinate for 1-2 hours or overnight. Cut the lettuce heads in half lengthwise. Drizzle the olive oil over both sides. Spread the shallot, garlic, salt, and pepper over the cut side of the heads. Set lettuce aside. Preheat grill to high. Place chicken on skewers, and grill until the meat reaches 165 degrees or the the meat is cooked through. To make the balsamic reduction, place vinegar in a pan over medium heat, and cook until it reduces into a syrup. Cool, and reserve. Grill the heads of lettuce on both sides for 2 to 3 minutes until just wilted. Remove and slice lengthwise; then roughly chop. Toss lettuce lightly with Caesar dressing. Place small amount on each plate. Place the chicken skewers in an "X" over the the salad, and drizzle with the balsamic reduction.

DIY Pizza

Rating: 5 stars

Price: $

Comments: I did this for one of our play dates and it was a huge hit! We each had our own crust and were able to create our own individual pizza with all our favorite toppings! It was so much fun to do! I think this might become our Friday night dinner from now on!  It was just too easy and yummy not to post!

Ingredients:

1 pack of Boboli Mini 8" Crust (2 come in a pack)
1 jar of pizza sauce
Shredded pizza cheese
Desired toppings (we had peperoni, green peppers, onions, mushrooms, and pineapples).


Directions:
Create your pizza by layering sauce, cheese, and favorite toppings. Put pizza on cookie sheet and back for 8-10 minutes. Enjoy!

Cheesy Hash Brown Bake

Rating: 4.5 stars

Cost: $

Comments: I found this recipe online years ago. I served this yummy dish for Easter breakfast and it was a hit! Super easy too!

(serving size 10)

Ingredients
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
2 (10.75 ounce) cans condensed cream of potato soup, undiluted
2 cups sour cream
2 cups shredded Cheddar cheese, divided
1 cup grated Parmesan cheese

Directions
In a bowl, combine the potatoes, soup, sour cream, 1-3/4 cups of cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350 degrees F for 40-45 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.

One-Pan Potatoes and Chicken

Rating: 5 stars

Cost: $

Comments: I got this super easy recipe out of a cookbook that I hadn't used in years. I am so glad I dusted it off, because this potato and chicken dish is so yummy and super easy! And because everything was in one pan, the clean up was just as simple! I have a feeling this will become a regular dish in our home!


Ingredients
2 tbs. vegetable oil
8 medium red potatoes, thinly sliced  (I used 5 smaller potatoes)
1 pound boneless skinless chicken breasts cut into thin strips (I used two chicken breasts and cut them into chunks instead of strips)
1 medium  red or green bell pepper, cut into thin strips
1 tsp. garlic salt
* I also sprinkled the chicken with Mortons Nature Seasoning to give it a little more pop and flavor

Directions
Heat oil in 12-inch skillet over medium heat. Add potatoes, chicken, and bell pepper to skillet. Sprinkle with garlic salt. Cook 15-20 minutes, stirring frequently, until potatoes are tender and chicken is no longer pink in the center.

Brown Sugar Balsamic Glazed Pork Tenderloin

Rating: 4.5 stars (I give it a 5 but hubby thinks 4, so we are settling right in the middle!)

Cost: $

Comments: I found this great recipe online. I was a little apprehensive about the glaze part, just because I like to throw things in the crock and forget about it until right before dinner. Making the glaze was actually super easy and it wasn't a hassle at all!

Ingredients:
(1-2 lb.) Pork Tenderloin
1 teaspoon ground sage (I left this out because I didn't have any at the time)
1/2 teaspoon of salt
1/4 teaspoon pepper
1 clove garlic, crushed (I left this out because I didn't have any at the time)
1/2 cup water

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar (this is where the hubs took away a star, see additional comments below)
1/2 cup water
2 tablespoon soy sauce

Directions:
Combine sage, salt, pepper and garlic. Rub mix over tenderloin and place in the crockpot. Pour 1/2 cup of water over tenderloin. Cook on low for 5-7 hours or until pork is nice and tender. One hour before the pork is done, combine the ingredients for the glaze in a small sauce pan. Heat and stir the glaze until the mixture thickens (usually when it starts to bubble). Brush the tenderloin with the glaze 2-3 times throughout the last hour of cooking. Serve the remaining glaze on the side.

Additional Comments: In regards to the balsamic vinegar, the hubs is not a fan, and felt as though it was a little too strong. I on the other hand loved it. I will probably half the amount of vinegar next time though.