Ham, & Cheese Soufflé

I love St. Louis Bread Company's soufflés and could eat them several times a week. I threw together a few ingredients to make my own at home. They need some tweaking, but they are headed in the right direction.

One 8 oz. can of Pillsbury Crescent Rolls
4-6 eggs
1/2 Cup Cheese
1/2 Cup diced ham

Directions
1) Unroll the crescent rolls. I used 2 triangles together and formed 4 rectangles.
2) I laid the recitingle-shape dough into the cupcake pan (Texas size pan) with the excess dough laying over the sides.
3) I scrambled the eggs, ham and cheese in a bowl.
4) I spooned the egg mixture into the four dough cupcake bins. With the excess dough, I covered up the egg mixture like a cocoon.
5) I brushed the tops with a little egg and butter mixture.
6) I baked them at 350º for 20 minutes.

NEXT TIME: I think I'll add some onion or chives, maybe even some cayenne pepper.

Nutrition:
Crescent Roll (each): 100 cal, 6g Fat, 11g Carbs
Brown large egg (each): 70 cal, 5g Fat, 6g Protein

Santa Fe Chicken and Lentil Casserole (Gluten Free)

First off, I found this recipe here. On a scale of 1 to 10, we gave it a 7. It made A LOT of food ... way more than I was prepared for. It filled my 10 x 14 casserole dish to the top. It will feed a large family or you'll have a lot of leftovers. Good thing, it freezes well! Next time, I'll be sure to cut the recipe in half.

Ingredients (Cost me about $13 for fresh items as I already had the spices.)

Lentils:

            1-1/2 cup green lentils, rinsed & drained ($1)

            3 cups chicken broth, low sodium ($2)

            1/8 tsp salt

            

Chicken:

            2 lbs boneless & skinless chicken breasts, diced ($5 for 3 lbs)

            1 tsp cumin

            1/4 tsp salt

            1/2 tsp freshly ground black pepper

            1/8 tsp cayenne pepper

            Cooking spray

            

Vegetables:

            1 large onion, diced ($.66)

            5 large garlic cloves, crushed

            2 large bell peppers, diced ($3)

            1 tsp cumin

            1/4 tsp salt

            1/8 tsp cayenne pepper

            Cooking spray

           

Mix Ins:

            14 oz can diced tomatoes (I used Fire Roasted)

            2 cups corn, frozen & unthawed ($.89)

            2 cups Cheddar cheese, shredded & divided

            2 tbsp peppers, seeded & minced (I used a Serrano) ($.20)

            1 tbsp garlic powder

            1 tsp cumin

            1 cup cilantro, chopped & divided ($1)

Directions

1) In a medium pot, combine lentils, chicken broth and salt. Bring to a boil on high, reduce heat to low, cover and cook for 30-35 minutes. Do not drain excess liquid. Set aside.

2) Meanwhile, preheat large skillet on high and spray with cooking spray. Add chicken and cook for 5 minutes, stirring occasionally and draining any liquid if necessary. Add cumin, salt, black pepper and cayenne pepper and cook for another 5 minutes or until golden brown, stirring occasionally. Transfer to a very large bowl and set aside. You'll mix all other ingredients into this bowl.

3) Preheat oven to 350°. Return skillet to medium-high heat and spray with cooking spray. Add onion, garlic, bell peppers, cumin, salt and cayenne pepper and cook for 7 minutes or until golden brown, stirring occasionally.

4) Transfer to the bowl with chicken along with cooked lentils, diced tomatoes, corn, 1 cup cheese, jalapeño peppers, garlic powder, cumin and 1/2 cup cilantro. Mix gently with spatula enough to combine.

5) Transfer the mixture to a 9 x 13 oven proof baking dish. Sprinkle with remaining cheese and bake uncovered for 50 mins. Remove casserole from the oven, cover with foil and let stand for half an hour before serving. Garnish with remaining cilantro and sour cream.

Storage Instructions: Refrigerate covered for up to 3 days or freeze in an air tight container for up to 3 months.

Nutritional Info

Calories: 381, Total Fat: 11 g
, Sodium: 531.4 mg
, Total Carbs: 33.4 g
, Dietary Fiber: 9.2 g, Protein: 41.5 g
, WW Points+: 10

Southern Pralines

Southern Pralines

Ingredients

1 c Sugar

1c Brown Sugar

1/2 c Cream

4 Tbsp Butter, cubed

1-1/2 c Pecans, chopped

Directions

1) Line cookie sheet with aluminum. Spray with Cooking spray. 

2) Melt sugars and cream in pot on medium heat. Once all of the sugar is dissolved, use a candy thermometer and heat until mixture reaches 240°.

3) Once heated, remove from heat and drop in cubed butter. Let sit for one minute then stir. Add pecans.  If mixture hardens too fast, add hot water at a rate of 1 tablespoon at a time. 

4) Drop spoonfuls onto foil-lines cookie sheet for 20-30 minutes or until cool

Feta Peas

Just felt like jazzing up a side dish of peas for dinner.

Ingredients
2 cups of Frozen Peas
1/4 cup crumbled Feta Cheese
1 tablespoon chopped fresh Basil
1/4 teaspoon Salt
1/8 teaspoon Black Pepper

Directions
1) Cook peas as directed
2) Stir in all other ingredients over low heat until combined.

Chicken and Sausage Jambalaya

Ingredients

1 cup chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 cup peeled and chopped tomatoes
1/2 cup chopped carrots
1//2 lb chicken breast, julienned
1/2 lb smoked sausage, cut into rounds 1/4-inch thick
3 cups chicken stock
1 1/2 cups long-grain rice
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp dry mustard
1/2 tsp dried thyme
1/4 tsp cumin
1/4 tsp cayenne
Salt to taste
2 bay leaves
2 tbsp oil

Directions
1. In a heavy skillet or Dutch oven, heat oil over medium-high heat and add onions, bell peppers, and celery. Cook until vegetables are completely cooked and browned, scrapping the bottom of the pot often, about 10 minutes.

2. Add all seasonings and cook for a few minutes longer, continue to stir and scrap the brown bits on the bottom of the pot.

3. Add the tomatoes and chicken and cook for 5 minutes, until chicken is no longer pink.

4. Add chicken stock and bring to a boil.

5. Stir in the rice and return to a boil.

6. Reduce heat to a simmer, add sausages, and cover the pot. Cook for 20 minutes or until liquid is completely absorbed and rice is fully cooked.

Zucchini Bread

Ingredients

• 3 C. Flour (I substituted Whole Wheat Flour)
• 1 t. Salt
• 1 t. Baking Soda
• 1 t. Baking Powder
• 1 T. Cinnamon
• 3 eggs
• 1 C. Canola or Vegetable Oil (I substituted Coconut Oil)
• 2¼ C. Sugar
• 1 T. Vanilla
• 3 1/2 C. Zucchini, grated (I shredded it and it was fine.) 
• *1/4 c Flax Seed (I added this although the original recipe didn't call for it.) 

Instructions

1. Grease and flour two 8x4" loaf pans. Preheat oven to 325 degrees.
2. Sift together the flour, salt, baking powder, soda, and cinnamon in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl.
4. Add the dry ingredients to the mixture, and stir until just combined. Add the zucchini and mix in until well distributed.
5. Divide batter between prepared pans.
6. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow to cool in pan for 10 minutes. Run a butter knife around the edges remove the bread from pan.

Baked Carrot Cake Oats

I haven't been eating too many grains lately but this was calling my name.

1 cup steel cut oats (soak overnight)

1/2 tsp baking powder

1/4 tsp ginger 

1/4 tsp nutmeg

1 tsp cinnamon

1/4 tsp cardamom

1/2 tsp vanilla

1/2 cup grated carrot

pinch of sea salt

a handfull raisins(if you like)

1 egg or a chia seed egg

2 1/4 cups unsweetened almond milk

crust

1 Tbsp maple syrup

1 Tbsp cocnut oil

3/4 cup nut or seed of choice, chopped

If you soak the oats overnight they cook a bit quicker, but you can also use rolled oats. Grease your baking dish with a bit of coconut oil.  Pour all ingredients up to the crust in and bake at 375 for about 40 minutes.  I took mine out and gave it a stir at about 20 min just to redistribute the liquid.  When it is starting to thicken sprinkle the crust/nut mixture on top and bake for another 15 min or until the nuts start to brown a bit. This will thicken as it cools and sets so its ok if its a bit wiggly coming out of the oven. With 1 cup of steel cut oats this makes 4 servings, they are about 425 calories each, mostly from the nuts.