New Year’s Eve Recipe Recap

So, I know it’s a week late, but it was requested (by one Elizabeth Clevinger) that I post some of the recipes for the food at the New Year’s Eve Party. There was quite a bit of food at this party, so I can’t post all of them, but below are a few selections...well, basically, these are the recipes for the food I made, because they are the only recipes that I actually have. (Sorry Elizabeth J)

Chicken Salad Spread8-oz Neufchatel Cheese
1 can Chicken
2 T Mayo
2 ½ tsp Soy Sauce
3 T Green Onion, chopped fine
Crackers

CUBE cheese and place in a shallow bowl. 
Microwave on HIGH for 30 seconds or until soft.
MIX in rest of ingredients and refrigerate until ready to serve.

Pepperoni & Cheese Poppers1 Package Frozen Rhodes Rolls
1 Package Pepperoni
1 Package Shredded Cheddar Cheese
Melted Butter
Marinara Sauce and/or Ranch Dressing

Preheat oven to 350 degrees
Take rolls out of bag and let thaw slightly
Cut rolls in half and thaw completely
Take 1 pepperoni, top with cheese and second piece of pepperoni
Fold in quarters, place in center of dough and wrap around
Roll each ball until smooth and place on baking sheet
Bake for 20 minutes
Brush with melted butter immediately after baking

Serve with marinara sauce or ranch dressing for dipping.

Sweet and Smoky Pecans (Courtesy Fitness Magazine)

1 1/2 cups pecan halves
2 tablespoons maple syrup (I use sugar free)2 teaspoons olive oil
1 teaspoon smoked sweet paprika
1/2 teaspoon salt
Pinch cayenne

Preheat the oven to 400 degrees.

Line a rimmed baking sheet with parchment paper. In a bowl, combine all the ingredients; mix well.

Spread the nuts on the baking sheet; roast, tossing halfway through, until browned, 12 to 15 minutes.

Let the nuts cool. Serve.

Nutrition facts per serving: 220 calories, 3g protein, 8g carbohydrate, 22g fat (1.9g saturated), 3g fiber

Baked Brie(Courtesy PuffPastry.com)

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)

1 egg (optional, you can also use milk, or skip altogether.)
1 tablespoon water
1/3 cup dried cherries , softened*
1/4 cup chopped toasted pecans
1/4 cup honey
1/2 teaspoon chopped fresh rosemary leaves (or teaspoon dried rosemary leaves , crushed – I have tried both ways and fresh is definitely better)1 (13.2 ounces) Brie cheese  round
Crackers

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle.

Heat oven to 400°F.

Beat the egg and water in a small bowl with a fork.   

Unfold the pastry sheet on a lightly floured surface.

Roll the pastry sheet into a 14-inch square.

Stir the cherries, pecans, honey and rosemary in a small bowl.
Spread the cherry mixture into the center of the pastry square.
Top with the cheese round.
Brush the edges of the pastry with the egg mixture. (This is where you can substitute with milk.)
Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese.

Fold the sides up onto the cheese and press the edges to seal.

Place the pastry-wrapped cheese seam-side down onto a baking sheet. 

Brush the pastry with the egg mixture.

Bake for 20 to 25 minutes or until the pastry is deep golden brown.

Let stand for 45 minutes to 1 hour. (Tip: Do not put out until you are ready for people to eat, it will not last J)

Serve with the crackers.

*To soften cherries, mix the cherries and 1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain and pat the cherries dry. 

Warm Food for Cold Weather

It’s hard to believe that the holidays are behind us, but if you’re like me, as much as I love the holidays, I am always happy to return to my normal life in January. And this includes leaving the cookies and candy behind and returning to healthy eating.

Now that we are well into the cold winter months, I find myself enjoying, even more, preparing a warm pot of soup or a hearty casserole to take the chill off the cold winter nights. And today’s recipe is one of my favorites.

Now I will admit, unlike my brother, I absolutely love broccoli. I will eat it raw or cooked, plain or topped with low fat cheese. It is one of my favorite vegetables. When we were kids (and really to this day) my brother would hate when our Mom made anything that had the dreaded broccoli in it. I, on the other hand, loved those meals. And Chicken Divan was one of my all time favorites. Unfortunately, the traditional Chicken Divan recipe isn’t so figure friendly, which is why, when I discovered this much lighter Eating Well version, I was beyond thrilled! The simple swaps of lower-fat options for the traditional heavy cream and mayonnaise make this a much healthier recipe without taking away any of the flavor. And with the wealth of health benefits that broccoli brings (good source of calcium, iron, zinc, fiber, folate, potassium, etc.) this meal will not only warm you up but it will also fill you up!

So pull out those casserole dishes and start making this yummy dinner!

Stay warm!

Chicken DivanCourtesy Eating Well Magazine

http://www.eatingwell.com/recipes/chicken_divan.html

6 servings, about 1 1/3 cups each | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

· 1 1/2 pounds boneless, skinless chicken breast

· 1 tablespoon extra-virgin olive oil

· 2 cups diced leek, white and light green parts only (about 1 large; see Tip)

· 1/2 teaspoon salt

· 5 tablespoons all-purpose flour

· 1 14-ounce can reduced-sodium chicken broth

· 1 cup low-fat milk

· 2 tablespoons dry sherry (see Tip)

· 1/2 teaspoon dried thyme

· 1/2 teaspoon freshly ground pepper

· 2 10-ounce boxes frozen chopped broccoli, thawed, or 1 pound broccoli crowns (see Ingredient Note), chopped

· 1 cup grated Parmesan cheese, divided

· 1/4 cup low-fat mayonnaise

· 2 teaspoons Dijon mustard

Preparation

1.       Preheat oven to 375°F. Coat a 7-by-11-inch (2-quart) glass baking dish with cooking spray.

2.       Place chicken in a medium skillet or saucepan and add water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces.

3.       Heat oil in a large nonstick skillet over medium-high heat. Add leek and salt and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1/2 cup Parmesan, mayonnaise and mustard.

4.       Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1/2 cup Parmesan. Bake until bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving.

Nutrition

Per serving : 308 Calories; 10 g Fat; 4 g Sat; 4 g Mono; 76 mg Cholesterol; 20 g Carbohydrates; 35 g Protein; 4 g Fiber; 712 mg Sodium; 401 mg Potassium

Tips & Notes

· Tips: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.

· Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

· Ingredient Note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.