What's for dinner?

 I'm trying a new recipe tonight in my crockpot.  I had to prepare part of it last night and it smelled delicious, so hopefully the end result will be great!

YUM!

New recipe for January and also February

I completely bombed on this goal... make one new recipe/month. I know there have been a few between now and the last one, but I can't remember what they were.


I do, however, remember the new recipe for January. It was Maple-Pecan Chicken, unfortunately I didn't get a picture of it.

1 tbsp Butter
1/4 c pecans
1/4 c Maple syrup
Chicken breasts

Melt butter in pan, cook chicken about 4 minutes on each side. Add in maple syrup and pecans, continue cooking until no longer pink.


The new recipe for February was Super Sandwich Chicken Salad (weight watchers recipe). Over all it was yummy, just not as filling as I had hoped. This recipe serves 4


1/4 cup(s) plain fat-free yogurt
1/4 cup(s) fat-free mayonnaise
1/4 tsp ginger root
6 oz chicken breast, cooked, skinless, cubed
1/2 cup(s) grapes, red, seedless, halved
1/4 cup(s) celery, chopped*
1/4 cup(s) carrot(s), grated
2 medium scallion(s), chopped*
1 tsp chopped walnuts*
2 large wheat pita(s), split in half
12 cup(s) romaine lettuce, leaves

Combine yogurt, mayonnaise, ginger and cooked chicken together in a large bowl until chicken is well-coated. Stir in grapes, celery, carrots, scallions and chopped walnuts. Cover and chill until ready to serve. Place about 3 romaine lettuce leaves in each pita half. Add about 1/2 cup of chicken salad mixture.



*I left these items out. I don't care for nuts in chicken salad and the other two (celery and scallions) I forgot to purchase at the store.

Mini Lemon Drops

Lemon Drops
1 box (18.25 oz) lemon cake mix
1 pkg (3.4 oz) instant vanilla pudding mix
4 large eggs
1 1/4 cups reduced-fat sour cream
1/2 cup milk
Lemon Glaze
1 box (1 lb) confectioners' sugar
2 tsp grated lemon zest
2 Tbsp unsalted butter, melted
1/4 cup each lemon juice and hot water
Sugared Cranberries (optional; recipe follows)

PREPARATION

1. Heat oven to 325ºF. You'll need mini-muffin pans coated with nonstick cooking spray.

2. Lemon Drops: Beat ingredients in large bowl with mixer on medium speed several minutes until blended and smooth. Transfer the batter into two 1-gallon ziptop bags. Seal bags; cut tip off one corner of each bag and pipe batter into prepared muffin cups, filling cups slightly less than 2/3 full.

3. Bake 12 minutes, or until a pick inserted in centers comes out clean. Remove pans to wire rack and cool 2 minutes; invert muffins onto rack (leave muffins inverted) and cool completely. Continue baking batches until all the batter is used up (you'll have about 100 muffins).

4. Lemon Glaze: Place a wire rack over wax paper. Beat ingredients in a medium bowl until smooth. Dip muffins in glaze to coat rounded tops and sides, letting excess glaze drip back into bowl. Place on rack until glaze is set.

5. To serve: Place each Lemon Drop in a decorative mini-muffin liner. Top with a sugared cranberry, if desired.

Storage Tip: Store in airtight containers with wax paper between layers at cool room temperature or in refrigerator up to 1 week, or freeze unglazed up to 3 months.



The original recipe calls for sugared cranberries, but I used fresh raspberries. I thought they complimented the lemon much better. Also, I would make sure your muffin pans are VERY well greased and use less batter than you think you should. I had to serve mine regular side up because the muffin top was so large that I could not invert them without them looking funny.