Monday, June 16, 2008

Heaven in a bowl

A good friend of mine gave me this recipe years back. I was going through my recipe cards the other day and found it. I was so excited to make it for Patrick. This, my friends, is just about the easiest and yummiest dessert ever! You can make it as low-fat as possible and it still has tons of flavor. Enjoy!
Chocolate Eclair Cake
1 Box graham crackers
1 Squeeze bottle Chocolate Syrup (low fat)
1 Package White Chocolate Pudding (fat free)
2 Tubs Cool Whip (low fat or fat free)
Make pudding and chill for 30 minutes. Layer in a pan; Graham Crackers, hershey's syrup, pudding, cool whip until the top of the pan. Cover and refridgerate over night. Before serving cover the top with cool whip and serve. YUMMO!

Friday, June 13, 2008

Pineapple Pork Roast

I'm not a big fan of pork. Actually, I can't stand the taste of it sometimes. I found a pork roast on sale at the grocery store. What to do with it? I had heard of people making pineapple roasts, so I gave it a go. We had a back up plan- give leftovers to the dogs over the week and head for Arby's if it turned out gross. BUT- to my surprise, it was heavenly. The meat just fell apart (as you can see). I tried to slice it so it would make a pretty picture, but no luck. Anyway, below is the recipe. You have to try this roast. It is so good and super easy!

Pineapple Pork Roast

1 pork roast
salt & pepper
1 (16 ounce) can crushed pineapple
2 tablespoons brown sugar
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon dried basil

Set crockpot to low. Place the pork roast in crockpot. Combine all ingredients and pour over roast. Cook on low for 6-8 hours. Delish!

Sunday, June 8, 2008

Menu Plan Monday

I've taken a break from blogging lately. Not because of my so called busy life, just cause I haven't really felt like being on the computer after work. Anyway- I'm back on track and excited about the new receipes I'll be making in the next few weeks. Thanks for stopping by and have a great week! For more recipe ideas please visit our host Laura at

Salmon with artichoke hearts

Parmesan Pork chops

Italian sausage with Polenta

Grilled chicken breast sandwich with brie

Date night

Ham & cheese paninis

"Thick Thighs"*

Big, Thick, Hearty Thighs........
Courtesy Rachael Ray

2 tablespoons extra virgin olive oil
8 boneless, skinless chicken thighs
Salt & pepper
1 small onion, thinly sliced
5 garlic cloves
1 tablespoon fresh thyme leaves
1 cup dry white wine
3 cups chicken stock or broth
3 medium to small red bliss potatoes, cut in half and then thinly sliced
1 cup frozen peas
Zest and juice of 1 lemon
1/4 cup fresh flat-leaf parsley leaves, chopped
Crusty bread

Preheat a large skillet or wide soup pot over medium-high heat and add the EVOO. Season the chicken thighs liberally with salt & pepper. Add the chicken in the skillet and brown on both sides for 3 minutes. Scoot the browned thights to the edges of thepan, making some space in the center of the skillet. Add the onions, garlic, thyme, salt & pepper. Cook, stirring frequently, for 2 minutes.

Add the wine and chicken stock, turn the heat up to high, and bring the mixture up to a simmer. Add the potatoes and stir everything together. Cover the pan with a lid or a piece of aluminium foil and simmer for 10 minutes.

Remove the lid and continue to cook for another 5 minutes. Add the peas, lemon juice, lemon zest, and parsley, and cook for 1 more minute to just head the peas through. Serve with crusty bread.

Monday, June 2, 2008

Seafood Alfredo

This Seafood Alfredo recipe is a lighter verison and honestly I prefer it made this way. It was a super easy dish to make and the P man kept coming back for more! The only ingredient I substituted was the lump crabmeat. I used the canned crabmeat which was just as tasty to us!

1 1/2 tablespoons butter
1 cup chopped green onions
4 garlic cloves, minced
1 pound medium shrimp, peeled
1 pound sea scallops
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound lump crabmeat, shell pieces removed
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
1/4 cup chopped fresh parsley

Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute or until tender. Add shrimp and scallops; sauté 3 minutes or until done. Reduce heat to medium-low. Add half-and-half, salt, pepper, and crabmeat; cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup cheese over seafood mixture, stirring constantly; cook 1 minute, stirring constantly. Remove from heat. Combine pasta and seafood mixture in a large bowl. Top each serving with 1 1/2 teaspoons cheese and 1 1/2 teaspoons parsley.

8 servings (serving size: 1 1/2 cups)
Nutritional Information
CALORIES 438(30% from fat); FAT 14.8g (sat 7.7g,mono 3.6g,poly 0.9g); PROTEIN 38.5g; CHOLESTEROL 160mg; CALCIUM 257mg; SODIUM 747mg; FIBER 2.2g; IRON 3.4mg; CARBOHYDRATE 38g
Cooking Light, JANUARY 2002