Roasted Tomatoes

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I took the girls tiara shopping. Not because of our newly discovered Royal roots, but for the Daddy Daughter Dance this weekend. This year’s theme is The Royal Ball so Megan insisted they had to have tiaras. (and necklaces, earrings, gloves, shoes….)  I think we have it all covered now. I can’t imagine what Prom will be like.

A quick and easy side dish. Only 3 ingredients and 10 minutes to make.

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2 Large Tomatoes, seeded and halved
2 Tablespoons Pesto
4 teaspoons Parmesan Cheese, shredded

Preheat oven to 500 degrees.

Place tomato halves, cut sides up, in a non-stick muffin pan.

Top each with 1-1/2 teaspoons of pesto and 1 teaspoon of parmesan.

Bake for 10 minutes or until roasted.

Servings: 4
Calories 57
Total Fat 3.9g
Total Carbohydrates 4.1g
Dietary Fiber 1.2g
Nutrition Grade B+

Today’s Leopard Print Find: leopard-print vase
by The Macbeth Collection

Cherry Chocolate Smoothie

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I had to go have my yearly MRI for my Chiari. I had surgery in 2009 and I’ve had an MRI every year since to make sure everything stayed where it was supposed to.Well today  Dr. McDreamy gave me the all clear and released me forever. Right after he told me I had beautiful hair and a beautiful brain. First time I’ve heard that one.

Delicious, cures a chocolate craving, gives you a cup of fruit and only has 144 calories….

1 cup Silk Pure Almond Unsweetened Vanilla
1 cup Frozen Cherries
2 Tablespoons Cocoa Powder
1 packet Truvia

Combine all ingredients in blender and blend until smooth.

Servings: 1
Calories 144
Total Fat 3.9g
Total Carbohydrates 28.9g
Dietary Fiber 7.2g
Protein 3.9g
Nutrition Grade A

Today’s Leopard Print Find: Leopard Print Desk Set – Scissors Tape Dispenser and Stapler

Pimento Cheese Stuffed Fried Chicken

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My girls are natural born planners. Not only are they planning for the big game this weekend….Puppy Bowl 2013, but they have already started planning their Valentine box for next year. I’ve been doing a much better job with meal planning. I made the pimento cheese to use for pimento cheese sandwiches, a panini and this awesome meal…Pimento Cheese Stuffed Fried Chicken.

4 Chicken Breasts, boneless and skinless
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup Fat Free Milk
1 Large Egg
1-1/2 cups Panko (Japanese breadcrumbs)
1/4 cup Vegetable Oil
1/2 cup Pimento Cheese
Chives (optional)

Butterfly chicken breasts. Sprinkle each evenly with salt and pepper.

Whisk the milk and egg together.

Keeping the chicken breast closed, dip in the milk mixture and then dredge in the breadcrumbs.

Put oil in pan (about 1/8″ deep) over medium-high heat. Cook chicken in oil for 10 minutes on each side, or until the center is completely cooked.

Preheat oven to 350 degrees.

Place chicken on baking sheet and spoon 1/4 cup pimento cheese into the middle of each piece.

Bake for 3 minutes or until cheese is melted. Top with chives if desired.

Adapted from Southern Living.

Calories 625
Total Fat 33.5g
Total Carbohydrates 33.9g
Dietary Fiber 1.9g
Protein 43.9g
Nutrition Grade B

Today’s Leopard Print Find: Shoe Organizer – 20 Pocket in Syle Over the Door Shoe Organizer

Pimento Cheese

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I never ate pimento cheese until I started going to our scrapbooking retreats. It is always one of the required dishes there. I finally made my own. I love it! I could just eat it plain by the spoonful. I actually made it to use in a recipe (which I will post later) but there was plenty left over for me to snack on all week.

16 oz Cheddar Cheese, shredded
4 oz jar Diced Pimento, rinsed and drained
1/2 cup Mayonnaise
1 Tbs Worcestershire Sauce
1/4 tsp Salt
1/8 tsp Pepper

Combine all ingredients just until blended. Cover and chill leftovers for up to a week.

Servings: 24
Calories 97
Total Fat 7.9g
Total Carbohydrates 1.8g
Protein 4.8g
Nutrition Grade D

Today’s Leopard Print Find: Chinese Laundry Women’s Haylie Pump

Crock Pot Chicken Enchilada Stack

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My dad is been researching our family tree for months. We had known for years that we are related to John Neely Bryan and that was about as exciting as it got, until a couple of days ago when my Dad discovered that I’m practically Royalty! He discovered we are related to Princess Diana, Prince William and Prince Harry. Which the girls decided is like being related to Ellen since she’s related to Princess Kate. Megan was disappointed that we didn’t discover this before the Royal Wedding so that they would have known to invite us. So from here on out I’ve informed those around me to only address me as Princess or Duchess. Good thing I already had my tiara!

I wonder if they use crock pots at the castle? And do they know how to do Tex-Mex?? I’ll have to work on that when I get there.

1 tsp Canola Oil
1 cup Onion, chopped
1/2 cup Poblano Chile, chopped and seeded
2 Garlic Cloves, minced
1-1/2 tsp Chili Powder
14.5 oz can Diced Tomatoes, drained
8 oz can Tomato Sauce
Cooking spray
2 cups Chicken Breast, shredded
1 cup Frozen Corn
15 oz can Black Beans, rinsed and drained
5 (8-inch) Corn and Flour Blend Tortillas
8 oz Sharp Cheddar Cheese, shredded
1 Tbs Cilantro

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, poblano pepper and garlic to pan; cook for 6 minutes, stirring frequently.

Stir in chili powder, tomatoes and tomato sauce. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture.

Coat a 5-quart round electric slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker. Combine remaining tomato mixture, chicken, corn, and beans.

Place one tortilla on sauce in slow cooker; pour 1 cup chicken mixture over tortilla; sprinkle with 1/3 cup cheese. Top with another tortilla. Repeat procedure with remaining chicken mixture, tortillas, and cheese. Cover and cook on LOW for 2 hours or until cheese melts and edges are lightly browned. Garnish with cilantro, if desired. Cut into 8 wedges.

Adapted from Cooking Light

Servings: 8
Calories 367
Total Fat 15.0g23%
Saturated Fat 7.1g
Total Carbohydrates 37.8g
Dietary Fiber 8.4g
Protein 27.0g
Nutrition Grade B+

Today’s Leopard Print Find: Faux Fur Throw Blanket – Leopard

Refrigerator Mats

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Earlier this week as I was making my cleaning rounds, I realized that my refrigerator desperately needed to be cleaned. I saw this idea on Pinterest. You use vinyl placemats on the shelves. That way if you need to wipe something off all you have to do is take the mat out and wash it off. Much easier than removing the entire shelf or spraying cleaner in the refrigerator. They don’t fit perfectly and I couldn’t put one on the top shelf unless I cut it, so I just went with 4. I sure wish I would have known to do this when it was a brand new refrigerator. They had leopard ones on Amazon, but they were $19 and I didn’t want to wait. So I ran to Target and got some. They didn’t have a lot of choices, but this one looked a little food like so I went with it. They were only $1.99 each, so it’s a cheap fix. But it’s just not the same, so these will have to move to the laundry room refrigerator when the leopard ones get here.

Today’s Leopard Print Find: Jaguar Animal Print Washable Plastic Vinyl Reversible Placemats Set of Four

Cherry Vanilla Smoothie

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Johnny was given an article to read at work. It was about finding things that truly make you happy. Determining what your long term goal are so that you have something to work towards. I think his plans involve us moving to Austin to room with the girls when they go to UT. Are you truly happy now and if not what can you do to change that? Life is too short to not be happy.

Smoothies make me happy! This was delicious. The perfect combination of cherry and vanilla.

1-1/2 cups Frozen Pitted Cherries
1-1/4 cups Fat Free Milk
3 Tbs Sugar
3/4 tsp Vanilla Extract
1 cup Crushed Ice
Whip Cream (optional)

Combine all ingredients in blender and blend until smooth.

Servings: 2
Calories 197
Total Fat 0.1g
Total Carbohydrates 43.2g
Dietary Fiber 2.2g
Protein 5.9g
Nutrition Grade A-

Today’s Leopard Print Find: Cheetah Pink and Brown Fabric Memory/Memo Photo Bulletin Board by Sweet Jojo Designs

Orange Pineapple Pecan Muffins

IMG_7868OMG! Even the smell of the batter for these muffins made my mouth water. I was afraid I was going to eat them all before Johnny even made it home. I managed to only eat 2. Then he ate 2, so I didn’t feel as bad.

1/2 cup Pecans
2 cups Flour
1/4 tsp Salt
3/4 tsp Baking Soda
1/2 cup Unsalted Butter, room temperature
3/4 cup Sugar
1 large Egg
1/2 cup Light Vanilla Yogurt
1 tsp Pure Orange Extract
1 Tbs Orange Zest
1 cup Pineapple, diced and drained

Orange Glaze:
1/8 cup Sugar
1/4 cup Orange Juice, warm

Preheat oven to 350 degrees. Arrange pecans in a single layer on a baking sheet and bake for 8 minutes. Set aside to cool and then chop into small pieces.

Spray muffin pan with nonstick cooking spray.

In a separate bowl, whisk the flour, salt and baking soda.

In large mixing bowl, beat the butter and sugar for about 2 minutes until light and fluffy. Add the egg and mix well. Scrape down the sides of the bowl and then add the yogurt, orange extract and orange zest. Add the flour mixture and mix just until combined. Fold in the pecans and pineapple.

Spoon the batter into the muffin pan. Bake for 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.

While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.

Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze.

Adapted from The Joy of Baking

Servings: 12
Calories 255
Total Fat 11.5g
Total Carbohydrates 34.9g
Dietary Fiber 1.2g
Protein 3.8g
Nutrition Grade C+

Today’s Leopard Print Find: Leopard Viz-A-Ball Bowling Ball

Chicken Tamale Bake

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Okay, just catching up on The Bachelor…..Sean surprising Sarah with her dog was the sweetest thing ever! We raise them right in Dallas. Bless his heart for having to deal with the crazy girls though. Ugh it is so painful to watch sometimes.

I loved this! It’s not as cheesy as it looks in the picture. (I’ve got to figure out a better lighting set-up until we get to daylight savings time.) It was even better the next day. Only 297 calories too!

1 oz Monterey Jack Cheese, shredded
1 oz Colby Jack Cheese, shredded
2 oz Sharp Cheddar Cheese, shredded
1/3 cup Fat-Free Milk
1/4 cup Egg Substitute
1 tsp Ground Cumin
1/8 tsp Ground Red Pepper
14-3/4 oz Cream-Style Corn
8.5 oz Box Jiffy Corn Muffin Mix
4 oz Can Chopped Green Chiles, drained
Cooking spray
10 oz Can Red Enchilada Sauce
2 cups Cooked Chicken Breast, shredded

Preheat oven to 400 degrees. Spray 9″ x 13″ baking pan with cooking spray.

Toss the 3 cheeses together.

Combine 1/4 cup of the cheese mixture, milk, egg substitute, cumin, red pepper, corn, corn muffin mix and chilies in a large bowl; stir just until moist. Pour mixture into baking dish.

Bake for 20 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese.

Bake for 15 minutes. Remove from oven; let stand 5 minutes.

Adapted from Cooking Light

Servings: 8
Calories 297
Total Fat 10.3g
Total Carbohydrates 33.9g
Dietary Fiber 1.7g
Protein 19.3g
Nutrition Grade B

Today’s Leopard Print Find: Foxcroft Women’s Leopard Print Cardigan

Baked Parmesan Paprika Chicken

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Yesterday was supposed to be Blue Monday, the most depressing day of the year. I sure hope that’s right because it actually wasn’t too bad. The worst part was that it was KettleWorx Cardio day, the President thought his inauguration was more important than the Today show and Young and the Restless ,and it took 4 tries to get Taylor and Megan’s coffee smoothie the way they wanted it. (that one to come later)

This is a simple recipe that everyone loves. Super moist and lots of flavor.

1/4 cup Flour
1/2 cup Grated Parmesan Cheese
2 tsp Paprika
1/2 tsp Salt
1/2 tsp Pepper
1 Egg, beaten
2 Tbs Fat Free Milk
4 Chicken Breast Halves, boneless & skinless
1/4 cup Butter, melted

Preheat oven to 350 degrees. Spray baking dish with nonstick cooking spray.

Combine flour, parmesan, paprika, salt and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg mixture, then dredge in the flour mixture.

Place in baking dish and pour the butter evenly over the chicken.

Bake for 50-65 minutes, or until the cheese has browned and the chicken is cooked through. The time will vary depending on the thickness of the chicken.

Adapted from All Recipes

Servings:4
Calories 393
Total Fat 24.7g
Total Carbohydrates 1.7g
Protein 39.6g
Nutrition Grade C+

Today’s Leopard Print Find: Lee Hiller Designs RAB Rockabilly – RAB Rockabilly Metallic Gold and Black Leopard Print – Coasters